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Ever wonder if you're missing out on the newest wine, cocktail or micro-brewed beer? In this column, we ask an expert for a recommendation. This week we talked to:
Michael Heidinger • Owner of The Vintner's Palate, a wine education company in Salt Lake City (http://www.thevintnerspalate.com).
What are you drinking now? Lillet Blanc, Bordeaux, France
Why do you like it? I've got spring on my mind and that means it's time to start drinking this aperitif from the Bordeaux region of France. It is a delicious white wine made from 85 percent white grapes and 15 percent citrus liquors (sweet and bitter oranges) and quinine. It is very refreshing with aromas of apple, orange, honey, peach and exotic spices. The taste is slightly sweet, which enhances the fruit and tones down the bitterness of the oranges and quinine. It can be served straight up or as part of a cocktail. But my favorite way is over crushed ice with a slice of orange.
What makes it interesting? It was invented in 1872 by brothers Paul and Raymond Lillet for medicinal purpose. This cure-all remedy was produced for a while with twice the usual quinine for malaria sufferers. It also has become part of pop culture since it is one of the ingredients in the "Vesper," James Bond's martini of choice.
Cost • $17.99 Utah state wine stores.
Best food pairing • A lawn chair and a summer evening are the best way to enjoy Lillet. But try it with grilled chicken topped with honey-lemon barbecue sauce.
James Bond's Vesper martini
3 ounces gin
1 ounce vodka
1/2 ounce Lillet
Place all the ingredients in a shaker with crushed ice. Shake vigorously. Strain into a champagne flute with lemon peel.
Servings • 1
Source: Michael Heidinger, The Vintner's Palate