Could there be such a thing as red velvet beer? Well yes there certainly could be, but we’re not that big yet, so we’ll settle for the next best thing. One of my favorite beers, and definitely an old stand-by is the perfect Guinness Draught. Now you might be wondering why Guinness as the first foray into the brewing arts by Red Velvet blog? Quite simply, it is because of it’s red… yes deep ruby red color, and it’s velvety smooth taste. I am not an expert on Guinness, but I do know how to expertly enjoy it! For me, it all starts, and many times ends, with the perfect pour. If not done correctly, an improper pour will effect my enjoyment of the beverage, which is unacceptable for the first Guinness of the evening (three or four in I may not mind as much). The first part of the pour is selecting the classic tulip shaped glass (which was actually recently redesigned in 2010). The glass should be held at a 45 degree angle and the draught should be poured to fill as much as possible at this angle or approximately 3/4 full. Next the pint should be set asside until the first pour settles, and the color is uniform. After the appropriate amount of time (after all, good things come to those who wait) the pint should be filled the rest of the way with a second pour. According to the official marketing, the whole process of a perfect pour should take 119.53 seconds. Then it is simply time to enjoy. I like to let the dark roasted barley stout coat my throat as I enjoy the first sip, and it is always fun to wipe away that first Guinness mustache. Not like other stouts, Guinness has a distinct flavor and smoothness, and Marah will be the first to tell you Guinness is not for everyone. While she rarely will have a Guinness here in the US, she will also tell you that (as is true with most things) it is much better when you go straight to the source. All Guinness in the US comes from the St. James Gate Brewery in Dublin, which just recently celebrated their 250th year in a 9000 year lease of the downtown Dublin location. We were lucky enough to visit the emerald isle, and apart from checking into the hotel, the Guinness tour was our first stop (and within walking distance) after the overnight flight. The building where the tour takes place is a phenomenal old storehouse which was used for fermentation until 1988 and is filled with all of the old machines and brewing tools. However, the best part of the tour is the 360 degree view over the city that awaits you at the end of the tour in the Gravity bar as you enjoy a complementary pint. Everytime I have a Guinness I am amazed at how unlike other stouts it really is. I’m not going to say it is the best stout in the world, but it is certainly unique, and I think you have to respect that. It almost seems as if there is some kind of Irish magic in it. Guinness has the amazing power of giving even the gloomiest days a happy ending. I find it’s best enjoyed on a rainy day, no warmer than 50 degrees alongside a nice hot Guinness stew, or shepherds pie (maybe I’ll get Marah to make that for an upcoming post?). For some reason, it is always better if nothing has gone right for you yet on that particular day. At that point, there is nothing better than a Guinness.

Every pint of Guinness seems to have a story and a couple of my personal stories were in Dublin. I’m not sure if it’s because I was tired and cranky after the overnight flight, or because I was pissed off that part of my luggage was stolen, but I will always remember the 1 and 1/2 pints (Marah didn’t finish hers) of Guinness at the Gravity bar as quite possibly the best pints I’ve had. They certainly were the freshest. Although, our last night in Dublin wasn’t too far off either. At the reccomendation of my cousin, we popped in to O’donoghue’s pub for a pint and some live music and were treated to the whole bar spontaneously breaking out in Irish drinking songs as if we were in a movie scene. It was a wonderful last night in Ireland, and Marah and I both are longing to go back. The last thing I will say about Guinness is that it really is good for you. Very similar to a glass of wine, Guinness has been shown in University studies to have the same antioxidant powers as many common fruits and vegatables. So drink up, Guinness is Good for You!

Last Summer, Eric and I were fortunate enough to get the chance to go on a fabulous trip for two weeks to Germany and Southern France, more specifically Provence. We have dear friends that live in Germany, whom we met the last time we vacationed there and were able to visit with them before driving South to the warm and sunny Cote d’Azur (aqua coast in English because of the beautiful water).

Eric and I fell in love with Provence, as most people who visit it do. The food was fantastic and the seafood, incredible. The weather was hot but the water was cool and the smell of lavender always seems to permeate the air.

Provence is slower than a city like Paris, people take their time and life revolves around eating, staying cool and time with family and friends. This is a way of life that Eric and I dream of joining someday (currently we’re hoping to retire there, but if life takes us there before that we wouldn’t mind!). It also doesn’t hurt that the average French inhabitant, actually European inhabitant gets a minimum of about 6 weeks vacation every year. Yes, Americans work way too hard and our vacation/sick/maternity policies are the worst in the world. Google it if you don’t believe me and then email you findings to your boss.

Back to Provence, it’s one of my favorite places I’ve been and I encourage anyone to visit. Check out this Episode of No Reservations with Anthony Bourdain, he spends a few weeks in Provence and everything he says is totally accurate, plus there are some great shots of the countryside:

This is part 1 of 3 of the show and you can see the rest on YouTube.

The official wine choice of Provence is Rosé and after visiting, our official Summer wine choice has also become Rosé. Rosé is not to be confused with a blush wine like a Zinfandel although the two varieties share a smiliar coloring, they are completely different in taste. In my opinion, a Zinfandel is way too sweet. Which is often the reason women tend to like this wine better than men, the same goes for white wines.

A Rosé is crisp and clean and dryer than a Zinfandel. Perfectly refreshing for a muggy Summer day. It pairs well with anything from the grill and any seafood choice. Rosé must be enjoyed chilled to enhance its flavor and refreshing qualities. Most regions in Southern France have a local rosé that is inexpensive and delicious. Here in the USA, I have had a tough time finding more than 2 choices of rosé at the liquor store. Perhaps, the reason is that it’s not popular locally or it has something to do with the archaic liquor laws in Pennsylvania or I haven’t visited all the local liquor stores to really know what they’re offering but suffice it to say, I’d love to see more than 2 kinds of rosé when choosing my wine.

My challenge to all of you is to try it. Whether you prefer white wine or red or aren’t even a big wine drinker, I think rosé might change your mind. So get out to the liquor store and buy a bottle for the weekend, don’t forget to put it straight into the fridge so it’s nice a cold when you decide its time for a glass.

Tonight we’re drinking our rosé with crépes. Don’t worry, crépe post to follow!