Women in Wine

Winemakers Cris Yagüe Cuevas and Maria Falcón
Nicole Collins-Kwong

Nicole Collins-Kwong

Nicole is a wine enthusiast who has completed the WSET 3 certification through France 44 and continues her education with tasting groups and events around town. She adores all wines, especially the unique and unusual styles. When she's not popping corks, Nicole loves to cook, hang with her husband and two boys, and tend to her urban zoo complete with dogs, a cat and chickens!

I recently attended a talk by a prominent importer who specializes in small growers, especially generational family-owned wineries. What struck me most about his talk had nothing to do with the wines, but the casual way he described all winemakers and growers as men. This left a bad taste in my mouth, which was unfortunate, because he was pouring some really great wines!

The phenomenon isn’t entirely surprising, though, given the history of leadership roles passing down from father to son. Or in the absence of a son, son-in-law. Women were typically only allowed to step in when there was a death (check out the book Widow Clicquot about one of the most infamous examples of this).  Things are slowly beginning to shift, with daughters taking over more and more.

 There’s still a long way to go, though. So, what can we do?  

  1. Listen to stories about women in wine: Winesplaining – a podcast hosted by an LA-based sommelier and owner of a female-focused wine shop, the show peels back the layers of the women‘s journeys that are shaping the wine business.
  2. Bolster careers of women who want to BE in wine:
    • March 25 is National Women in Wine Day! Created by two female winemakers from California, the celebration aims to support and empower women seeking to enter the wine business. Their website features dozens of accomplished women and their stories, and invites visitors to nominate more. They also offer scholarship and donation resources to help women on their journey. 
    • Dream Big Darling – a non-profit aiming to help women in the early stages of building their wine careers, they offer education, mentorship, community and access to opportunities.
  3. And perhaps most importantly, drink wine made by women! The wines featured below are all available in the shop. Or ask a staff member for guidance finding MANY additional women-made wines we carry in stock.

Anónimas Wines

Winemakers Cris Yagüe Cuevas and Maria Falcón make Albarino from their home base in the northwest Rias Baixas region of Spain, and also source grapes from other areas of Spain to create highly-rated wines. “Anónimas is a project from the vine to the consumer, a tribute to the anonymous women that should have had their place in history and were never recognized. We collaborate with other women in the world of winegrowers, winemakers and enologists to make these personal wines.”

Anónimas Albariño Os Dunares Rias Baixas 2022 – $25.99

This Albariño is grown less than a mile from the ocean on 30+ year old vines, using sustainable winegrowing processes. No oak aging, unfiltered, this natural wine is dynamic and fun to enjoy on its own or with seafood or Manchego.

Anonimas Wine

Knudsen Vineyards

Page Knudsen Cowles is the owner and managing partner, taking over the family business from her parents, who were some of the first wine pioneers in Oregon in the 1970’s. Fun fact: she also has roots established locally, splitting her time between Minnesota and Oregon.

Knudsen Vineyard Pinot Noir 2019 Willamette Valley – $64.99

This fresh-faced Pinot noir brings light body and a good balance of youthful fruit and complex spices with a whisper of oak in the background. The fruit turns pleasantly tart on the palate with suggestions of orange blossom and allspice, supported by crisp acidity and a pleasantly long finish.

Penley Vineyards

Winner of the 2024 Australian Winemaker of the year, Kate Goodman brings a contemporary winemaking style to the Coonawarra valley. She joins sister owners, Ang and Bec Tolley, to round out this award-winning winery full of women in leadership roles. They make bloody good wine, too!

Penley Cabernet Sauvignon Phoenix Coonawarra 2021 – $21.99

This wine shows dominance of spicy cabernet fruit, a dense ripeness with hints of smoky oak and grape tannin. A wine made to enjoy while young, ripe but elegant, distinct Coonawarra cabernet sauvignon characters are evident.

Penley Vineyards

Zulal

Meaning “pure” in Armenia, Zulal is the creation of Aimee Keushguerian, second-generation winemaker who celebrates native Armenian grape varietals. Her story was recently featured in the documentary, “Somm: Cup of Salvation,” a film about Aimee and her father’s journey to make exceptional wines in one of the most historic, and tumultuous, regions in the world. 

Zulal Areni 2019 – $24.99

Made from the native Armenian grape Areni, this wine brings aromas of red cherries, plums and black pepper. On the palate, it’s medium-bodied with refreshing acidity and concentrated flavors of berries and spices. 

Zulal

The Sláinte Buck

Cocktail in a highball glass sits on a coffee table

🍀 Celebrate St. Patrick’s Day in style with a cocktail that pays homage to the Emerald Isle’s rich whiskey tradition: the Sláinte Buck. This delightful cocktail combines the smooth warmth of Irish whiskey with the crisp tang of an Apple Rosemary Shrub, topped off with a touch of ginger beer. The result? A refreshing, crushable cocktail that perfectly balances sweet, tart, and spicy flavors, making it an ideal choice for toasting the occasion. So raise your glass and toast to the luck of the Irish! Sláinte!

  • 2oz Irish Whiskey
  • 1oz Sharab Shrubs Apple Rosemary Shrub
  • Ginger Beer to top
  • Rosemary sprig to garnish (optional)
Shake the whiskey and shrub in a cocktail shaker with ice until lightly chilled and diluted, about 5 seconds. Strain into a highball or Collins glass over fresh ice. Top with ginger beer and lightly stir. Optionally, garnish with a rosemary sprig.
With light notes of toffee and dried fruit, Irish whiskey pairs incredibly well with apple. The acidity from the Shrub provides bite, while the ginger beer rounds out this cocktail with a little sweetness and spice. Undertones of rosemary tie the whole drink together and will leave you wanting a second one. Sláinte!

The State of Craft Beer

Beer!
Bennett Porter

Bennett Porter

Bennett (he/him) is one of our Beer Cave Trolls, is a Certified Cicerone® and holds his WSET Level 3 Certification in Wines. You’ll see him lurking about the German pilsner and kölsch sections most often. He also enjoys Steel Toe, Odell, and La Croix and chocolate milk on occasion. If he wasn’t at France 44, he’d be trying to make it work as a full-time snowboard bum. He and his wife share a great Anatolian Shepherd named Bear.

From my decade-plus experience of selling beer at France 44, I have been fortunate to get a first-hand perspective of the craft beer boom. My favorite quip about working in craft beer is that “the only constant is change”, one of the principal reasons I have enjoyed this industry so much. As new beers arrive daily, often hourly, the beer cooler exists in a fluid state. Every week is different, requiring a constant effort to keep your finger on the pulse. With near limitless choices of ever-improving quality, there has never been a better moment to enjoy craft beer; yet behind the rose-colored lenses the industry faces a new version of change.

Beer Cooler

I’ve been reflecting a lot on what got us here, and what the future holds. How “fully fermented” is craft beer? Early craft beer drinkers were like yeast introduced to sugary wort: consuming, metabolizing, multiplying in numbers, along the way generating by-products of more breweries, more craft beer in more styles, and more flavor. The chemistry of this industry developed quickly, thriving like an active fermentation. It seemed like a new brewery was opening every day.

We rode that high for quite a while. Then the pandemic hit, fraying the fabric of in-person social interaction—the main environment in which craft beer is enjoyed. Its toll magnified a reality we learned to be true: the market had matured and become much more competitive. For the confluence of these reasons and more, I believe we’ve reached the “secondary fermentation” of craft beer, a period of slowing change and maturation.

•••

Bennett in the Beer CoolerAround the time I took my first shifts in the beer cooler was a particularly exciting time in the Minnesota craft beer scene. The recently passed “Surly Bill”, which allowed distributing breweries to sell their beer on-premise, opened the floodgates for new local craft breweries to plant their roots.

Up to this point, our beer selection looked much different. Swaths of shelf space were dominated by mid to large-sized regional breweries, most from out-of-state (e.g. Bell’s, Deschutes, Odell, etc). The local craft scene was just beginning to blossom. Brewery release calendars were steady and predictable back then. I could usually tell someone when to expect a certain seasonal offering. It was specifically the limited release bottles, often barrel-aged imperial stouts in tall glass and a fancy crown, that really generated peak excitement. I reflect fondly on my first few Surly Darkness releases when lines of people, lawn chairs and thermoses in hand, would form outside our doors in the early morning hours. Acquiring bottles of the most limited beers like these had become a sort of tradition for craft consumers.

This perpetual hunt to find the next rare beer was a nascent gamification for the widespread “gotta catch ‘em all” mentality that took over craft beer in the following years. BeerAdvocate, RateBeer and especially Untappd were all platforms on which users could rate and review the beers they had tried. Much like on social media, people became more aware of what beers their friends and peers were drinking, and if it was any good. Limited beers began to take on new faces: hazy New England-style IPAs featuring newly-developed hop varieties, pastry stouts with candy factory adjuncts, and smoothie sours saturated with fruit puree.  

Double False PatternThe “haze craze” was born, as hazy IPAs quickly became the hottest-selling beer style in our cooler. People who once lined up for stout releases turned to “truck chasing”: tracking down the freshest, juiciest, most-limited IPA drops from breweries like BlackStack, Drekker and Junkyard. Funny example, our Junkyard delivery driver would post his delivery route on Instagram, and by the time he arrived we’d have a crowd waiting to buy their beer. Genius! It was so crazy I actually had people actually grab beer out of my hands as I tried to keep the shelves stocked.

Like fuel to fire, soon we were juggling 50, 60, 70+ new beers coming through our doors every week. Sell out of one, replace it with another–wash, rinse, repeat. This became the environment in which most breweries had to operate to be successful. If you weren’t constantly developing new beers and flavors, you weren’t “staying atop the feed” in consumer’s minds. The results of these flavor pursuits were admittedly varied. It led to some of the best beers I’ve ever tried, and some of the worst. It was a time in craft beer when people responded well to gimmicks, us included. However, I think we reached a point of overstimulation that coincided with the eventual maturation of the craft beer market.

Today, it feels like we’ve come full circle. The onslaught of new beers continues, though at a more sustainable pace. Much to our satisfaction, maturing beer tastes have put a new focus on well-made craft lager styles (e.g. Pilsner, Helles, Bock) . Consumers are responding less to overengineered brews, as the risk of disappointment rises with the price point. Beer also faces fresh competition from the surging non-alcoholic and THC categories. In this “secondary fermentation” of craft beer, providing honest, dependable beer has become paramount.

Fairstate FestbierIt has never been tougher to decide what to stock our shelves with. Amongst the beer available to us there is a bit of amazing, a lot of great, and a sea of good, acceptable or worse. Our goal is to offer the freshest selection of the best quality beer we can provide. Although we make these decisions as a team, we rely on guidance from the most important people, our customers. Sharing your tastes and feedback with us is invaluable in shaping our selection and helps us best support the breweries that you want to thrive.

At this stage of craft beer, the future is in your hands. Support your local breweries and your locally-owned beer shops!

Complicating the Black Relationship to Wine: Part 2

Barrel holding two wine bottles
Kaleigh Swift

Kaleigh Swift

Kaleigh has been working with the France 44 events team since January 2023. She received her WSET 1-3 certifications through France 44. Kaleigh also works in communications at the University of Minnesota. In her free time, she enjoys playing and watching volleyball, spending time with her cats, and working on house projects. Kaleigh is an avid vermouth fan and never misses an opportunity to introduce someone to Spanish-style sweet vermouths!

If you read part 1 of this blog post duo, you’ll know a bit more about the early history of fermented alcoholic beverages in pre-colonial Africa, along with some mentions of the first Black viticulturists and vinters in the United States.

Now, we can look more at the “why” behind that history, to help make sense of how we got to today, where Black presence in wine is becoming more visible. This post will look more closely at false stereotypes, Black perceptions of wine, and on my own personal experiences as a consumer and professional in the industry.

While researching the origin of the stereotypes I mentioned last week, which assert that Black people don’t like fuller-bodied, complex wines, I ran into quite a few interesting finds. Several articles that re-affirmed these stereotypes with less than impressive lines of reasoning, some blog posts pushing back, and even a few published research papers.

Quite a few modern pieces hypothesized an explanation for these stereotypes that I think is logical. Racism and white supremacy is a socialization process and system of power that dehumanizes Black and indigenous people, erases their cultures and histories through colonialism, and insists that they are fundamentally incapable of producing complex and “civilized” societies. Through the normalization of these beliefs, especially in America, harmful stereotypes have emerged, rooted in the assertion that Black (and indigenous) people are too uncivilized to understand, participate in, or comprehend the complexities of society.

Black people, almost by default, get excluded from, or written out of wine history because acknowledging our ancestors and their contributions also forces society to reconcile with the fact that, as I mentioned last week, “undoubtedly, where grapes were grown and wine was produced in the new world, slave labor was being used to do so”. Black history and the history of wine are intertwined. We, in fact, are fully capable of understanding wine, having complex palates, and knowledgeably producing quality products.

Articles seeking to broaden the discourse on the Black experience in the wine industry often begin with personal narratives of authors encountering assumptions about their presence at industry events or being directed towards budget and sweeter products. These anecdotes underscore the persistent challenges of racism in the field.

And in my research for this blog, I started to question whether or not this stereotype I’ve been researching, the preference for sweeter wines like moscato among Black wine drinkers, actually existed, or whether it had in some way been manufactured by the industry insisting and marketing folks into believing that was the case.

On the one hand, let’s acknowledge that moscato is an easy drinking wine that is a great intro for folks who are new to wine, or just looking for something a little sweeter. On the other hand, that is the case for all people, not just Black people. And our ability to enjoy wine doesn’t stop at moscato alone, as evidenced by Mother Vines: A History of Black Women and Wine, a research project explaining over 400 years of documented history of Black women’s relationships to wine and exploring this intersectionality between race, class, and gender.

My own experiences of wine have included very little moscato that I can recall. Even prior to studying wine, I purchased primarily Pinot Noirs or Sauvignon Blancs. I was always willing to try new things and found wine to be utterly fascinating.

Some years ago, I started visiting my uncle regularly in the Bay Area, and one of our favorite things to do was go up to Napa wineries. It was during these visits that my journey to becoming a wine professional started. Not because I was in awe of the folks presenting us wines in Napa, but often because I felt like I wanted to know more and my inquisitiveness was often met with derision and hasty answers, lacking depth.

I’ve been fortunate enough to be nurtured by the wine professionals at France 44 who saw my interest as a positive quality and happily answered my questions throughout WSET (a wine certification program administered by France 44), and beyond. I am excited and proud to be Black in wine, and have found a lot of joy in this journey. Unfortunately, this is not the experience of many. We have a long way to go before people who have historically been written out of wine are able to be fully recognized and appreciated for their value and contribution to the industry.

Complicating the Black Relationship to Wine: Part 1

Kaleigh Swift

Kaleigh Swift

Kaleigh has been working with the France 44 events team since January 2023. She received her WSET 1-3 certifications through France 44. Kaleigh also works in communications at the University of Minnesota. In her free time, she enjoys playing and watching volleyball, spending time with her cats, and working on house projects. Kaleigh is an avid vermouth fan and never misses an opportunity to introduce someone to Spanish-style sweet vermouths!

The key to understanding Black people’s historical and modern relationship to wine–grape growing, winemaking, selling, and consumption–is to look at Black people’s relationship to this land, this society, and our ancestors. 

We are well overdue for a confrontation of the harmful stereotypes around Black people’s “preferences” of sweeter wines and assumptions that we have no interest in more complex, robust, full bodied beverages as writer Kimberly Marie Ousley details in her 2017 article “Stop Telling Me to Drink Sweet Wine Just Because I’m a Woman of Color.” 

We won’t get through the entirety of this conversation in this one blog post, but I hope to at least direct you towards some good sources, and of course some good wines! We’ll focus on some broad topics that will help to sketch a more nuanced picture of how we got to today, where less than 1% of the US’s more than 11,000 wineries are Black-owned, and it’s commonly assumed that Black people have had no place in winemaking history.

The intentional fermentation of grape juice into an alcoholic beverage is thought to date back to the early neolithic era with earliest evidence dating back to 6000 BCE from the Gadachrili Gora settlement in Georgia. (Did you make it to our Ancient wines pop up? So cool!) By 2700 BCE, a winemaking industry was well established in ancient Egypt, a civilization that was also actively trading with others in the Mediterranean, North Africa, West Africa, Sub-Saharan Africa, and the Near East.

The wine industry in Egypt was likely brought by experts from the Levant. And while grapes and wine didn’t feature prominently in Africa until the time of the Egyptian dynasties, the fermentation of fruit and grain juices was far from uncommon across the entire continent of Africa (and across the whole world). 

Early alcoholic beverages were likely early forms of mead, as honey was a product cultivated as early as 40,000 years ago. Palm wine, a popular beverage made from the sap of certain types of palm trees in west Africa, has also long been important to cultural and social traditions.

In the “modern era” (meaning settler colonialism onward), wine’s importance to Western European culture and ritual necessitated its export to the places they colonized. 

And undoubtedly, where grapes were grown and wine was produced in the new world, slave labor was being used to do so, though written documentation is scarce. The estate of Thomas Jefferson confirmed that enslaved laborers were in fact responsible for cultivating the 193 acres Jefferson had designated for producing wine grapes. The earliest written record of a Black person making wine comes in 1888 when in Orra Langhorne’s book Southern Sketches of Virginia, she recounts a visit to the Charlottesville, VA estate of Robert Scott, a Black man, where she enjoyed, “…an excellent glass of wine made from his own grapes.”

Much of Black people’s historical relationship to wine remains obscure, though anecdotally many families’ histories speak of their ancestors making “jug wine” for consumption by their own families or communities. Sound familiar? This is how much of the wine of the world is produced–locally and at small scales. This method of production undoubtedly made wine more accessible and cost effective for Black people. 

However, over the course of the 20th century, Black land theft likely made any small production that was in existence virtually impossible. The longstanding socio-economic disparities caused by systemic racism, particularly around access to land ownership and capital, has played an outsized role in the lack of diversity in the industry. 

Less obscure is Black peoples’ historical relationship to liquor production, including famous brands such as Jack Daniels. The crops used to produce many types of liquor were more readily available and actively grown in the US for food–unlike grapes–leading to continuous production of liquors even during prohibition.

We got the first Black-owned winery in 1940 in Clarksville, VA, where John June Lewis Sr. opened a small commercial winery that successfully produced a dry red wine and a dessert wine made from dried (raisin) grapes. In the decades leading up to the 21st century we have a small handful of trailblazing Black wine professionals making splashes in the industry, such as Deneen, David and Coral Brown of Brown Estates in Napa, Mac McDonald of Vision Cellars in sonoma, and Iris Rideau of Rideau Vineyards outside of Solvang. These wineries still exist today! In recent years, the presence of Black viticulturists, winemakers with vineyards and estates, and even négociants is actively increasing and becoming more reflective of consumers. 

The conversation continues in part 2 HERE!

We’re highlighting some of the work of fantastic producers this Black History Month. You can learn more about and purchase some select products below!

In Sheep's Clothing Cabernet

Black cherry and dark brooding blackberry balanced by bright lifted notes, this 100% Cabernet Sauvignon is sourced from both Wahluke Slope and Red Mountain in Washington state. The opulence of fruit is dominant, balanced by smooth tannins and a long finish.

O.P.P. Pinot Noir

An accessible, great value wine that stays true to the character of the vineyards from which it was born. Earthy, spicy, floral, herb-framed flavors of cherry with gingery wood spice tones.

Horseshoes & Hand Grenades

A fruit-driven, full-bodied, complex red blend sourced from Southern Oregon and Washington State. The rich, ripe, voluptuous fruit comes from the Syrah out of the Rogue Valley in southwestern Oregon, with just enough Washington Cabernet Sauvignon and Merlot to give it complexity and structure. Barrel aged for 10 months.

McBride Sisters Red Blend

A hint of toasty mocha carries the robust plum and cherry aromas through to the lush, full palate. Soft, round and full of jammy fruit, this wine finishes with an elegant touch of fine-grained tannins.

McBride Sisters Sauvignon Blanc

Generous tropical fruits pair with white flowers and citrus on the nose. Ripe peach and mango aromas play with more exotic fruits like passion fruit and Fuji apple. In the mouth, key lime flavors hang on a medium full body, which contrasts beautifully with the firm acidity and mineral tone on the finish.

The Wines the World Forgot

Grapes growing on raised trellis
Karina Roe

Karina Roe

Karina (she/her) as a wine educator and as our Events General Manager. She has her Diploma in WSET Wines & Spirits, and finds that her fridge is constantly occupied by bubbles, Riesling, and non-alcoholic beer. She and her partner share an adorable dog named Ziggy who loves eating sticks as much as she likes drinking bubbles.

We’ve all heard (and used) categorical language like “New World” and “Old World” when it comes to describing the kind of wines we like, with “Old World” largely referring to European wines and “New World” being used for countries like the United States, all of South America, Australia, New Zealand, and South Africa. While these terms are extremely fraught, we have a hard time breaking out of using them because they’re comfortable shorthand for the descriptive, esoteric (and exclusive/isolating) wine language we’re maybe less familiar with and less confident in using. 

There are, of course, some “New World” (aka, non-European) regions that have a longer winemaking history than some European regions and frankly, the lines get pretty blurry when it comes to why wines taste different between those two categories. They’re just not the accurate descriptors they may have once been. But honestly, our wine drinking culture today is far less focused on using accurate wine descriptors and categories and much more interested in the story of a wine. We want to taste a little pizzazz, a little romance! Doesn’t your wine taste better when you know the name of the horse that plowed the vineyard rows? 

But if we look beyond that western skyline (both literally and figuratively), there’s a wine story that’s far, far older than any European country. Marc Hochar of Chateau Musar in Lebanon purportedly coined the term “Ancient World” to bring that story back into the conversation. All the wine regions situated east of western Europe (or at least those that became aligned with the East after the fall of the Roman Empire) usually get conveniently forgotten when it comes to classic/traditional wine education. But where Europe’s winemaking began in earnest with the influence of the Roman Empire, these Ancient World regions were making wine thousands of years earlier than that. 

So, what are we actually talking about with Ancient World wines? Greece and Lebanon can absolutely be included in that category, for starters. Greece had a huge viticultural influence on the Roman Empire and helped spread wine all throughout Europe, and modern-day Lebanon was once part of Phoenicia (and we all know how much the Phoenicians loved wine). But equally or more ancient are regions like the Republic of Georgia and Armenia. How old are we talking? There are archaeological records dating back over 8000 years and 6000 years, respectively.  

The modern-day wines of these regions have benefited from the technological innovations of the 21st century, but the farmers and makers of these wines are fierce protectors of their heritage and champion their native varieties and ancient traditions. Use of qvevri and amphora for fermentation and aging vessels is not uncommon, nor are “orange wine” (or white grape skin contact) fermentations. Varieties like Rkatsiteli, Areni and Voskehat are cultural equivalents of what Pinot Grigio, Cabernet Sauvignon and Sauvignon Blanc are to the western world. 

Our Ancient World Wine Bar Pop-Up on February 16 is the perfect opportunity to get acquainted with these varieties and techniques. These wines are deliciously approachable and thoughtfully made, yet perfectly unfamiliar and will invite you to spend a little more time with them. Join us to learn about their stories while you sip your way through ancient history. 

Sneak Peek of featured Ancient World wines: 

Keush ‘Origins’ Brut 

Lyrarakis ‘Voila’ Assyrtiko 

Orgo Rkatsiteli 

Chateau Musar ‘Levantine’ Red Blend 

And then, mark your calendar for February 20th at Parkway Theater for a screening of the newest of the Somm movies, the highly-anticipated Cup of Salvation, presented by Twin Cities Somms! Click HERE for tickets and more information. 

Mardi Gras Cocktail Recipes

Sazerac cocktail site in front of cocktail shaker

“Laissez les bon temps rouler”, let the good times roll. Mardi Gras is coming up, and just because you’re not in New Orleans doesn’t mean you can’t party this weekend. Check out these new Mardi Gras cocktails crafted by our spirits team!

Polar Vortex

The Minnesota Hurricane

Invented in New Orleans in the 1940’s, the Hurricane is known as a booze-forward party cocktail. We’ve decided to mix it up a bit by swapping the rum for coconut aquavit. The caraway profile of the aquavit helps add complexity, while the coconut fits in with the other tropical elements.

Fruity yellow & red cocktail
  • 2 oz Tattersall Coconut Aquavit
  • ½ oz Lime Juice
  • ½ oz Orange Juice
  • ½ oz Liber & Co Passion Fruit Syrup
  • 1 tsp Grenadine

Add the aquavit, lime juice, orange juice, and passion fruit syrup to a cocktail shaker with ice. Shake until just chilled. Strain into a rocks glass with crushed ice. Add the teaspoon of grenadine over the top. Garnish with a lime wheel.

Sazerac

A New Orleans staple, this Old Fashioned riff tones down the sweetness by swapping bourbon for rye. Bitters bring some botanical and licorice elements to the party, and the absinthe rinse amplifies those notes. The result is a spicy, botanical forward cocktail that swaps some of the classic Old Fashioned elements for new, interesting flavors.

Sazerac cocktail site in front of cocktail shaker
  • 2 oz Rye Whiskey
  • ½ oz Simple Syrup
  • 2 – 4 Dashes Peychaud’s Bitters
  • Optional: La Fee Absinthe to rinse

Add ¼ oz of absinthe to a rocks glass and rotate the glass in hand so that the absinthe coats the walls of the glass. Discard the remaining absinthe. Add the whiskey, simple syrup, and Peychaud’s to a mixing glass with ice and stir until well chilled. Strain into the absinthe rinsed glass over fresh ice.

French 44

Our take on the classic French 75

    Though not an invention of the Crescent City, the French 75 become wildly popular in New Orleans. The simple recipe of gin, lemon juice, simple syrup, and sparkling wine is simple to prepare infinitely riff-able, and astonishingly delicious.

    • 1 oz Citadelle Gin
    • ½ oz Lemon Juice
    • ½ oz Liber & Co Grapefruit Cordial
    • 3 oz Kraemer Blanc de Blancs

    Add the gin, lemon juice, and Grapfruit Cordial to a cocktail shaker with ice. Shake until well chilled. Double strain with a fine mesh strainer into a champagne flute and top with the sparkling wine. Garnish with a lemon twist or a raspberry.

    Valentine’s Day Guide to France 44

    Plate of pink macarons

    It’s that time of year again – check out our favorite Valentine’s Day picks below!

    The Valentine's Pairing Box

    Graphic with a heart shaped cheese and bottle of sparkling wine that says "The Valentine's Pairing Gift Box"

    Celebrate Valentine's Day with our brand new Pairing Box! Nothing signifies a special occasion like bubbles, soft cheese, and chocolate, and we're excited to share some of our favorites with you. Enjoy this curated box with a loved one for a perfect Valentine's evening, containing Cowgirl Creamery's Heart's Desire, Argyle Brut Rosé, France 44 crostini, single origin chocolate, and a beeswax candle.

    Wine & Cheese Exploration

    Sign up a loved one by January 31st and they’ll receive their first box the week of Valentine’s Day! 

    Dinner for Two

    Our Valentine’s menu this year features a delicious, hand-made dinner for two – including beef tenderloin, roasted vegetables, macarons, and more! We also have individual desserts and cheeses available for pre-order.

    For the bourbon lover in your life, we have a couple of special bottles in stock that you can’t get anywhere else! A truly one of a kind gift. 

    Romantic Wines by Argyle Vineyards

    Pinot Noir Willamette Valley 2021

    Light in color and texture, this Pinot displays pretty watermelon and cherry flavors that ride smoothly over velvety tannins, hinting at mint as this all lingers enticingly.

    Argyle Brut Rosé

    Brut Rose Willamette Valley 2020

    Strawberries and Rainer cherries leap from this Vintage Brut Rosé with zesty acidity, fleshy volume, and strong character. This vintage’s warmth and dryness allowed for us to play with youthfulness through time en tirage, intentionally creating another perspective of approachable Brut Rosé sparkling wine that is ground yet spunky.

    Argyle Brut Willamette Valley 2018

    A light, airy style delivers plenty of pear and pineapple fruit, keeping the balance delicate and fresh. This shows a refreshing balance, and the flavors persist. An incredible deal especially considering it is a vintage sparkling wine!

    The Non-Alcoholic Pineapple Paloma

    Cocktail in a coupe glass sits on a snowy table in front of three bottles

    Welcome to Junuary. Yeah, you read that right. Frankly, it’s going to be COLD this weekend, and we will all need a little pick me up, a little taste of the warm weather to come (hopefully soon!). You don’t need alcohol to create flavorful, interesting cocktails and we’re here with one that emulates summer sun & happiness: The Pineapple Paloma. Pineapple syrup adds a tropical sweetness, which is balanced with the bright acidity of the On The Fly Paloma Mixer. It’ll make you feel like you’re sitting on the beach. So throw on a pair of sunglasses, mix yourself this N/A Paloma, stick a cocktail umbrella in your glass, and enjoy this below zero weekend in style with a summery drink in hand. 

    • 2 oz On The Fly Paloma Mixer: On the Fly elixirs are locally produced by Earl Giles Distillery. The Paloma Mixer, made with juice from ruby red grapefruit and lime, is tart with balanced sweetness and vibrant flavors. 
    • ¼ oz Liber & Co Pineapple Gum Syrup: Cold-pressed pineapple juice makes this syrup a truly tropical delight. The syrup is rich in flavor and sweetness, so even this ¼ oz goes a long way to bring summery flavors to the forefront of this cocktail.
    • ½ oz Lime JuiceBoth the Pineapple Syrup and the Paloma Mixer bring quite a bit of sweetness, and the addition of extra lime juice balances the drink with a bit of extra acidity. Non-Alcoholic cocktails are famously hard to balance and citrus does a great job at leveling the sweetness.
    • 2 oz Topo Chico Mineral WaterLastly, the addition of Topo Chico tops of the cocktail with a bit of texture!
    To a cocktail shaker filled halfway with ice, add Paloma Mixer, Pineapple Syrup, and lime juice. Shake well to chill and combine, then pour into either a rocks glass or a coupe and top with Topo Chico sparkling mineral water. Garnish with a lime wheel. 
    *Optional – if you do wish to add alcohol to this cocktail, add 2 oz tequila or mezcal to the cocktail shaker.

    The Ultimate Holiday Gift Guide of 2023

    The holiday season is officially here and it’s time to start shopping for the special people in your lives. Between our Cheese & Wine subscriptions, our gift boxes, and our classes, theres something for every food & beverage enthusiast at France 44. Browse below for a taste of what we can offer!

    Don’t see exactly what you’re looking for? Come talk to our staff for inspiration or feel free to fill out this custom gift form. Cheers!

    Gift Boxes

    A few of our exciting gift boxes available this holiday season. 

    Cheese & Wine Subscriptions

    Gift Cards

    France 44 Gift Cards

    Still can't decide? We have gift cards available for use at France 44 Cheese, France 44 Wines & Spirits, St. Paul Cheese Shop, & St. Paul Meat Shop.

    Gift a Class

    Give the gift of education & experience this holiday season with a class at France 44! We have more classes on our calendar than ever before. Coming up early 2024: Wines & Cheeses of Italy, The Art of Scotch, Baguette Making, and more! Not sure which class to choose? No problem. Buy a "Gift a Class" gift card!

    France 44 Holiday Market

    Join us for our first-ever Holiday Market on Sunday, 12/3, from 11am-3pm! This open-house style event will feature a variety of local makers, producers, and artists. Peruse unique handmade gifts and treats while you take in our gorgeous holiday decorations and sip on a hot drink, all within the coziness of the France 44 Event Space. No reservations necessary—just come on up and join the festivities! Here’s a sneak peak at some of the incredible vendors:

    Single Barrel Spirits

    We have a couple of single barrels in stock right now that we’re super excited to share with you! Gift an exclusive taste of spirits this holiday season!

    Bring this true one of a kind bourbon to your feast this year. Aged for 8 years, this could be our best Elijah Craig barrel to date. Rich caramel and vanilla dominate the nose, with subtle notes of apple and cherries following. The palate is bold and oily, starting with cedar wood that evolves into sweet toffee and balancing spice.

    Rittenhouse Rye

    Our second Rittenhouse Single Barrel! Sweet baking spices lead on the nose with caramel, subtle herbaceousness, and hints of black pepper following.  On the palate, bright baking spices evolve in to deeply savory notes of black pepper, black tea, cardamom, and leather. The finish is surprisingly sweet and develops further as it sits. 

    Holiday Wines

    VOIRIN-JUMEL TRADITION BRUT CHAMPAGNE NV - $44.99

    The Brut Tradition is a stable and fruity Champagne. It's a great card to play at any moment : a big celebrations or a cocktail party. The smell brings out hazelnut, fresh almonds, fresh pie. The creamy mouthfeel is balanced by a pleasant liveliness.

    CLOS DE LA ROILETTE BEAUJOLAIS FLEURIE 2022 - $27.99

    Bursting with aromas of crunchy red berries, peonies, spices and plums, this Beaujolais is medium-bodied, ample, and enveloping, with succulent acids, melting tannins and a pretty, perfumed finish.

    ADELSHEIM PINOT NOIR - $44.99

    Sleek and slender, but fleshy enough to deliver cinnamon-accented cherry flavors, showing a hint of coffee as the finish lingers. Deftly balanced.

    Holiday Cheeses

    Check out our selection of holiday exclusive cheeses – available in shop only!