Cock Ale? Ahem.

Reading the words “Cock Ale” while finding myself in Portland recently led to a string of unintentional associations. Oregon. Craft beer. Lumberjacks. Wow, who knew? Alas, cock ale has nothing to do with Oregon or its (no doubt sexy) men. It’s literal. Cock ale is beer made with rooster meat. As reported by Gastro Obscura, cock ale was once a British mainstay and many a pub’s name is a tribute to it: The Famous Cock, The Cock and Bottle, and so on. Much appreciated in the 1600s for its medicinal properties, cock ale was made (often by women) by immersing a rooster in a batch of boiling ale along with raisins, dates, nutmeg, and Sherry. Cock ale’s medicinal and restorative properties were legend. Besides purportedly curing tuberculosis, it was considered an early form of Viagra. So: cock ale to the rescue for what ails you. Think of it as craft beer meets chicken soup. And if that doesn’t work, there’s always a cocktail.

The word sangiovese is thought to be derived from the Latin sanguis Jovis—“the blood of Jupiter.” The name is said to have been given to the wine by monks residing near Monte Giove (Mount Jupiter), in Emilia-Romagna. Which of the following wine regions in Tuscany mandates the use of 100% sangiovese grapes?

A. Chianti Classico

B. Brunello di Montalcino

C. Carmignano

D. Vino Nobile di Montepulciano

Brunello di Montalcino is made 100% from the brunello clone of sangiovese (actually, a whole group of related clones). Brunello di Montalcino is Tuscany’s most revered and longest-lived wine. Chianti Classico allows a maximum 20% inclusion of other grapes while vino nobile di Montepulciano allows up to 30% (maximum 20% canaiolo), and Carmignano 50%.

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The number of rosés we recently tasted in our office. The wines ranged in price from $6 to $65 per bottle and came from eight countries (wow, Israelirosé!) After our fifty shades of pink, we are now… Continue reading

Cock Ale? Ahem.

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