Ice Ice Cider

Alright stop, collaborate and listen

France is back with a not-new invention

Cidermaker grabs an apple tightly

Cryoconcentration daily and nightly

Will it ever stop? Yo, I don’t know

Reach the right Brix and it flows

Alright, my apologies, I got carried away. It’s easy to do with something so delicious yet so underappreciated. Some of you are probably wondering, what on earth is ice cider?

Ice cider is basically a big sibling of hard apple cider; a dessert-style cider made in similar fashion to—you guessed it—ice wine! Like ice wine production, quality ice cider production only works in cold climate regions that are suitable for apple growing. There are two processes used to concentrate apple sugars for the production of ice cider: cryoconcentration and cryoextraction. While the latter method is much less common, it is the original production method. Christian Barthomeuf, a Quebecois winemaker, created the first ice cider in 1989 mimicking the production process of German eiswein.

Doing it the hard way, through cryoextraction, meant leaving the apples on the tree well into the frigid winter, drying up their water content and freezing them in the process. Separation of the water and juice thus happens inside the fruit itself. When the frozen apples reach the proper maturity, they are pressed and the resulting concentrate is frozen once more, resulting in a rich sugary nectar that will undergo a long, slow fermentation. Because this method involves much uncertainty, high costs and low yields, most cider makers produce ice cider opt for the other method.

Most modern ice cider is made through the process of cryoconcentration; harvesting apples at peak autumn maturity, storing them cold, pressing in early winter and then storing the juice outdoors in the cold. The sugary must is separated from the frozen ice crystals and then undergoes a long, slow fermentation. The ice cider may be aged in oak barrels to add further dimension. These ciders are best enjoyed slowly to revel in the unexpected, pure complexity that apples can offer—juicy sweetness, surprising tartness and delicate notes of spice.

Milk & Honey Alchemy Ice Cider — $19.99/375ml

The newest release comes from the 2019 fall apple harvest. This fermented concentrate of Winesap and Northern Spy apples spent 7 months resting in freshly emptied Four Roses bourbon barrels, picking up notes of vanilla, caramel and baking spice. It’s like bottled apple pie! A lingering mouthwatering tartness encourages further sipping.

Sweetland Orchard Borealis Ice Cider (3 Varieties) — $23.99/375ml

Made with Minnesota grown heirloom apples and freezing cold Minnesota weather. Pressed juice is left out in below-freezing temperatures. The juice endures multiple freeze and thaw cycles, being brought into the cider house as an ice cube during the last freeze. Juice is separated from the water during the melt and then goes into a lengthy fermentation. Notes of apple butter, baked apple, nuts and popping acidity. Some cider is bottled straight; some gets put in barrels. The Oak-Aged version rested in Minnesotan oak barrels from the local Black Swan Cooperage, picking up woodsy vanillin notes. The Rye-Aged version rested in Far North Spirits Rye Whiskey barrels for nine months, contributing a distinct spicy quality.

New Natty Wines at France 44!

Against all odds, the natural wine movement perseveres. Even in the face of a restaurant apocalypse and a pandemic-fueled boxed wine resurgence, people continue to bang down our doors for low-intervention wines with eye-catching labels. Some are drawn by the promise of wines that eschew traditional tasting notes, jumping into the tasting lanes of, “funky,” “crunchy,” or “tangy,” while others are just eager to support the small farms and winemakers that create these unique bottles. Not sure what a natural (or, natty, as the kids say) wine is? Don’t worry, we made a podcast about it. 

Luckily, we’ve recently acquired a whole new selection of these bottles from Sensus Wines, a Chicago-based importer with a wildly fun catalog of artisanal, natural wines from locations near and far. Here’s a taste of what’s (literally) in store, and don’t hesitate to put in an order right away; in true natty wine fashion, quantities on ALL of these bottles are very limited!

From Clot de les Soleres, located in Penedes, Spain, we’ve acquired a unique Pet-Nat made from 100% Macabeu ($29.99). If that sounds familiar, it’s because Macabeu is one of the “Big 3” grapes used to make Cava! Rarely bottled on its own, this wonderful pet-nat is lightly sparkling, with a palate that bursts with rich, ripe apple and candied orange peel flavors. 

Also on offer from the same producer is a one-of-a-kind Cabernet Sauvignon ($32.99). When winemaker Carles Mora began replanting his vineyards to indigenous varietals, he left one patch of Cabernet Sauvignon alone that had been planted in the late ‘80s. The wine he makes from this plot is like no Cab we’ve experienced—a zingy, bright streak of tart cherry rings through the center of this wine, electrifying the edges of your mouth before settling into a classically full-bodied finish. 

Clot de les Soleres Macabeu $29.99 

Clot de les Soleres Cabernet Sauvignon $32.99 

Nearby, in the town of Zamora, La Microbodega de Alumbro works with an equally unique patchwork of vines to craft “Malveral,” a blend of Malvasia and Palomino grapes that are allowed to ferment on their skins, yielding a wine that pours a golden amber color. Gently tannic, this “orange” wine has a dried apricot core that effortlessly pairs with a huge range of foods ($34.99).

La Microbodega de Alumbro Malveral $34.99 

While “light and fresh” isn’t our typical association for red wines from the Dão region of Portugal, the two bottles we’ve picked up from Quinta da Boavista are just that! These wines, with their whimsical, hand-drawn labels, will make you totally reconsider your opinion on Portuguse reds—guaranteed. “Lero-Lero” ($22.99) is made primarily from the Jaen grape (also known as Mencia in Spain, for all you grape-geeks out there) and tastes like biting into a fresh strawberry—feisty, juicy, and delicious. “Tretas” ($22.99) incorporates a more traditional slate of Portuguese grapes and shows darker blackberry flavors—imagine a full-bodied, classical Portuguese red whipped into meringue-like lightness.

Quinta da Boavista Lero-Lero $22.99 

Quinta da Boavista Tretas $22.99 

Lying in the shadow of their better-known cousins from Barolo and Barbaresco, wines from the tiny hamlet of Ovada and its surrounding region—the Alto Monferrato—don’t get much love in the U.S. market. Hopefully, experiencing the wines of Rocco di Carpineto, a “radical winery” that produces its wines with maximal respect for the environment and minimal interference in the winery, will spur some interest in this underrated corner of Piedmont. Their “Aur-Oura” Dolcetto ($27.99) is a revelation, showcasing all of the beautiful dusty, dense black fruit that well-made Dolcetto can express, along with a streak of herbal lift and freshness.

Rocco di Carpineto Aur-Oura $27.99 

Finally, we’re absolutely pumped to add two more options to our ever-growing Lambrusco section, proving once and for all that this bubbly red need not be condemned to the dumpsters of college house-parties. Ferretti Vini is a 100+ year old family operation in Emilia-Romagna, holding fast to their assertion that “the best Lambrusco is made in the vineyard, not in the wine cellar.” Their two Lambruscos, “Al Cer” ($27.99), deep-pink rosé, and “Al Scur” ($27.99), a fuller-bodied red, are stunningly dry, crisp, and utterly delicious. No sugary-sweet swill here—these are serious, yet way-too-easily-drinkable expressions of a terroir that is rarely given such a pure, well-crafted vehicle to show off in. Bravissimo!!

Ferretti Vini Al Cer Lambrusco $27.99 

Ferretti Vini Al Scur Lambrusco $27.99

Bubbles for the New Year

There was a lot of uncertainty to deal with this year and everything we thought we knew got turned on its head. But as the end of 2020 draws near, it’s comforting to remember that through all the uncertainty, we know that hope is on the horizon and that we still have the certainty of a brand-new year to look forward to.

You know what else you can be certain of? Bubbles! Our staff are avid bubbles drinkers year-round, but there’s no better time to wax poetic about our favorites than on New Years’ Eve-Eve. Whether you’re celebrating by yourself with a bowl of Cheez-Its and a Netflix marathon or with an elaborate spread with your “pod,” we’ll set you up with the perfect sparkler to ring in 2021. Read on to learn about some of our favorite picks this year!

Hild Elbling Sekt Brut | $19.99 | Germany – Even though this bubbly is German, the region it comes from (the Upper Mosel) has more in common with Champagne and Sancerre than the rest of Germany. These vineyards have swaths of limestone, which contributes to the bright, zingy acidity that is the hallmark of this wine. It has just enough ripe pear and apple flavors to provide delicious balance and a crisp, clean finish.

Paul Nicolle Cremant de Bourgogne | $29.99 | France – This newcomer to the Minnesota wine scene caught us all by surprise this year. Paul Nicolle is rooted just outside of the town of Chablis, where the family makes unoaked Pinot Noir (not Chardonnay!) with an incredible vivacity for this cremant. It’s Extra Brut, meaning it has less than 6g/L sugar added, resulting in a high acid, mineral-driven, racy sparkler.

Ca’ del Bosco Franciacorta | $34.99 | Italy – Ca’ del Bosco can easily fit into Italy’s sparkling wine royalty. With one of the most technologically advanced wineries in the entire country, they have perfected the Champenoise method with their estate-grown Chardonnay along with touches of Pinot Nero and Pinot Bianco. It was aged for 25 months on the lees, giving it a gorgeous texture along with refreshing fruit and acidity. One of the best values of the year for us!

Marc Hebrart Premier Cru Brut Rose Champagne | $64.99 | France – We’ve known and loved Marc Hebrart for years. One of the steadfast “farmer fizz” bottles available in our market, it’s been one of the most consistently delicious bottles we’ve tasted year in and year out. This gorgeous pale pink Champagne is actually mostly Chardonnay which adds to the regal finesse it has, but is given its pretty color and delicate red fruit flavors from Pinot Noir.

Billecart-Salmon Brut Sous Bois Champagne | $79.99 | France – Billecart-Salmon has been a France 44 darling from the very beginning. The Sous Bois is the clear choice if you’re looking for a full-throttle, wrap-yourself-up-in-bubbles Champagne: it’s vinified entirely in oak, giving the wine an extra brioche-and-toffee richness. Beautifully intense fruit notes are balanced by a crystalline acidity, giving this classy Champagne a satisfyingly long finish. This is the year of Treat Yo’self, and there’s no one that deserves this bubbly treat more than you do.

You don’t have to choose sparkling wine to celebrate! Here are two off-the-beaten path options that still pair perfectly with a new year.

Duvel Ale | $12.99/750ml or $14.99/4pk – Dry, racy and bountifully carbonated–perfect for New Year’s Eve. A true “devil” of a beer for its well-hidden strength, Duvel is a forefather of the Belgian Golden Strong Ale style. Its distinct character is derived from a century-old Scottish yeast strain used by the brewery and delicate Slovenian and Czech hops. Secondary fermentation in the bottle gives this beer voluminous foam, lifting herbal hop and pear brandy-like aromas to the nose. It has a lively palate perfect for pairing with richer, cheese-driven celebration fare.

Isastegi Sagardo Naturala Cider | $8.99/750ml – The opposite of what you’d expect for NYE, this cider is “still” and features no carbonation at all! Cider from the northern Basque region of Spain is unique and delicious, and Isastegi is a textbook example of this. Fermented from over a dozen varieties of local apples, it is blended in large oak barrels before being bottled fresh. Aromas of ripe green apple, zippy citrus, cider vinegar and barnyard funk preface a similar palate with delicate minerality and a streak of acidity. It is best served the traditional way: one sip’s worth poured from height into a wide glass, drink, repeat.

Whatever 2020 gave or took from us, let’s raise a glass of bubbles to old memories, new beginnings, and the certainty of time moving forward. Cheers!

2,000 Years of Wine Tradition Gets a Facelift at France 44

written by Dustin

France 44 would be remiss if we didn’t share our new treasure trove of German wines with you. Over the past year our market had lost one of the most famous German wine importers that had serviced the US for over 40 years. We worked tirelessly to get any news of what happened to these wines, phone calls, emails, the ever so important Zoom calls, and now we have finally found a new life line to bring us back some of our favorites.

Last week, we were lucky to land 14 new German wines. The, all important, and fan favorite Frtiz Muller Rose has reclaimed its spot in our rosé section. The Von Buhl Bone Dry Riesling and Rosé are now smiling back at us from their once empty shelf spaces. If you have never tried any of the aforementioned wines, you must, but please do not look over some of the other house favorites that have come back.

German wine is and always has been historically known for Riesling. Riesling once rivaled the storied wines of Champagne and Bordeaux in demand amongst world leaders, it has been known to be one of the most versatile food wines, and has a history of making some of the most age worthy wines of all time. The grape itself gets a bad rap due to the possibility of it having a high residual sugar content. But please, look no further, we have brought in several dry expressions for those who love a crispy white wine!

Maximin Grunhaus Riesling Monopol Mosel, Germany $25.99/ bottle

“A blend of fruit from the three grand crus that opens with clear, aromatic mango fruit and, after a while, lots of flinty notes of crushed stones. Silky, pure and enormously salty on the palate, this is a stunning, complex, tensioned and almost challenging Estate Riesling with lingering salinity and immense complexity and charisma.” – Wine Advocate

Becker Family Pinot Blanc Pfalz, Germany $21.99/ bottle

Looking past just Riesling there are many other white wines produced throughout Germany. Unfortunately, many of these other expressions of white wine are scarcely imported throughout our country. Lucky for you we have acquired wines from a small estate called Friedrich Becker Family. The winery specializes in pinot noir, pinot gris, and an exquisite pinot blanc.

“Prominent notes of toasted barrel and nut accent crisp white plum and grapefruit here. It’s a briskly composed and easy-drinking but elegant Pinot Blanc made completely dry.” – Wine Enthusiast

Meyer-Nakel Estate Pinot Noir Ahr, Germany $39.99/ bottle

One of the many hidden treasures of German wine is pinot noir. Sharing a close border to France, Germany has a history of making pinot noir that some suggest could rival its neighboring red Burgundies. Just like many of the non-riesling white wines, pinot noir is ever so difficult to procure in the US. These wines embody the vigor and opulence of world class expressions of pinot noir and are definitely worth a try.

“Bright and tangy, delivering black cherry, currant and raspberry fruit on a juicy profile. The long, spicy finish echoes sweet berry and toasty oak notes.” – Wine Spectator

Shifting the Trend: The New American Red Blend

written by Karina

The category of “red blends” has always been a tricky one. Every country in the world makes red blends, and unfortunately there’s no standard recipe for what constitutes a red blend. They can be full-bodied and bursting with ripe, juicy fruit and a silky, ultra-drinkable quality. They can also be earthy and funky with mouth-drying tannins and tart fruit. They can be mind-bendingly complex, or simple and straightforward. 

And while so many regions worldwide are known for their beautiful blends, American drinkers are perhaps more likely to think of Red Blends as, well, distinctly American. These typically big, concentrated blends are packed with ripe, fruity flavors (and might have a few sneaky extra grams of residual sugar).  

But there are two blends we’ve gotten into recently that buck the trend of high alcohol, over-ripe fruit and instead explore the more elegant side of what red blends can be:

 Next Wines Red Blend | $15.99 | Columbia Valley, Washington | Once you taste the perfect harmony of fruit, spice, and well-integrated tannins, it makes sense that this Washington State blend was made by an Oregon Pinot Noir producer. King Estate is known for their world-class Pinot Noir and makes their wines with a beautiful freshness and finesse that highlights the best things about the grape. It’s no surprise that they have the same philosophy with their other wines. An almost equal balance of Syrah, Cabernet Sauvignon and Merlot, it’s honest, delicious, and won’t break the bank.

Birichino ‘Scylla’ Red Blend | $21.99 | Santa Cruz, California | John Locke got his winemaking training from one of the most eccentric wine characters in American history: Randall Graham of Bonny Doon. Graham was one of the pioneering “Rhône Rangers” in California in the late 1980s and rose to fame for his against-the-grain winemaking philosophies and for championing little-known grapes. John Locke takes a similar approach with this fresh, incredibly fragrant red blend from Carignane, Grenache, and a splash of Mourvèdre. As with all of John’s wines, the Scylla is fermented with native yeasts, aged in neutral barrels, and was not fined or filtered. “All Scylla, no fylla,” as he says.

Beyond blends, the “new wave” (ie, the last 15-20 years) of California winemakers has adopted an avant garde approach to the identity of Californian wine. The Californian wine ideals of the 1990s and aughts with new oak barrels, overripe grapes, and high-octane Cabernet Sauvignon and Chardonnay have fallen by the wayside, and in their place are grapes that were once only found in their indigenous European homelands: 

Forlorn Hope “The Kerrigans” | $21.99 | Mendocino, California | Matthew Rorick has made a name for himself by way of quotable, head-turning names and niche, hole-in-the-wall grape varieties. He loves bringing the ‘old school’ wine styles back to life—the gritty, of-the-earth types that remind you that wine is food and not a showpiece. “The Kerrigans” is named in homage to what many old grape growers still call Carignan (car-i-nyan) in California—the perfect description of what to expect in this crunchy, no-nonsense, chillable red.

Matthiasson Pinot Meunier | $24.99 | Napa Valley, California | Pinot Meunier’s spiritual home is Champagne, where it’s used to add fruitiness and acidity in blends with Pinot Noir and Chardonnay in world-famous bubbly. And while it’s not seen much by itself in France (or really anywhere else in the world for that matter), Steve & Jill Matthiasson decided it would be a hit as a still wine from Napa Valley. Originally planted for Mumm sparkling wine, this single-vineyard Pinot Meunier is earthy and mineral driven, while still retaining those sunshine-kissed pomegranate and blueberry flavors and that fragrant rose petal note that Meunier is so well-known for.

More New Grapes To Try:

Forlorn Hope “Queen of the Sierra” Red Blend | $21.99 | Calaveras County, California

Cruse Wine Co. Tannat | $27.99 | Mendocino, California

Stolpman “Love You Bunches” Sangiovese | $27.99 | Santa Barbara, California

Martha Stoumen Nero d’Avola | $44.99 | Sonoma, California

Grilling + Wine: Part 1

lovingly written by Eric the Meat Guy and Adam the Wine Guy

This is a topic that needs no introduction (but here we go anyways).

A grill is a Minnesotan’s best friend. It doesn’t matter what you throw on it–burgers, pizza, kebabs, salmon, peaches, corn, watermelon–a grill elevates all food to the next level. Sure, beer goes along with grilled goods just fine if you just want something simple to wash down all your carefully charred-to-perfection masterpieces. But if you really want to give the fruits of your labor the strong supporting role they deserve, we’ve got a few killer bottles of wine that need a spot on your picnic table. What follows are a few of our France 44 grilling essentials, tips for preparation, and a perfect wine pairing for each.

 

CARDAMOM CHICKEN | One hand butchered boneless, skin on half chicken from the Green Circle family of farms, seasoned with salt, pepper, garlic, parsley and coarse ground cardamom. A good hard sear on each side and 15-20 minutes of indirect heat at 400F is all this lovingly prepared bundle of chicken requires. 

Birichino Chenin Blanc | $24.99 | Bright crisp acidity and flavors of peach, pear, and honeysuckle make this a natural pairing with the herbaceous and savory qualities of the Cardamom Chicken. 

BERBERE LAMB SKEWER | Thin cuts of unctuous lamb belly and shoulder off our locally raised lamb from the Lamb Shoppe in Hutchinson, Minnesota are seasoned with Ethiopian style Berbere seasoning and skewered with fresh slices of red onion. Five minutes of direct medium high heat on each side and five minutes of indirect heat at 400F produces a perfectly done juicy skewer every time.  

Commanderie de la Bargemone Rosé | $21.99 | One of the most consistent rosés year in and year out. Light and easy with fresh strawberry and citrus on the pallet, pairs well with the unique flavor profile of the Berbebe seasoning.   

 

FRANCE 44 JUICY LUCY | A Minnesotan classic, with a France 44 flair. Hand butchered, hand ground beef from Peterson Farms in Osceola, Wisconsin stuffed with caramelized onions and perfectly melty Marcel Petite Comte Fleur. Five minutes of a hard sear on each side, and 8 minutes of gentle, indirect heat at 400F gives you an ideal medium doneness and decadently gooey Comte.  

Valravn Zinfandel | $21.99 | Rich and bold flavors of red and blue berry fruits, combine with silky texture that will go hand and hand with the Juicy Lucy from France 44.

 

 

COVID-19’s the worst, but here’s how you can help make it a little better.

Every one of us knows someone who’s been laid off, lost hours, or lost their entire job due to COVID-19. Maybe you’re one of those people. Our friends, family members, neighbors, and other fellow small businesses have been severely affected, and there’s no telling how long these hard times will linger.

These businesses, institutions, and restaurants need our help if they are to survive this pandemic. They’re vital to the life of our communities and neighborhoods, and we need them around at the end of all this. There are plenty of ways to help support them, and we encourage you to continually check this post for updated information as we learn about the best avenues to contribute to.

Thank you, in advance, for your partnership through all of this. We’re forever grateful for your patronage and support, and are proud to be a part of this incredible community. We’re better together (especially when we #stayathome)!

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A New & Improved France 44 Experience

We always say that the one constant at France 44 is change. After twelve years on the same platform, we’ve made the decision to switch to a new, cloud-based platform. This switch will happen on April 20th. We’re excited to update our point of sales and membership systems, and we can’t wait to show you what we’ve got planned. But what does this mean for you, our customers?

Here’s a quick synopsis of the biggest changes for you:

 

  1. Your Club 44 points and rewards will be converted into our new system. With the new platform, you will identify yourself on a touchscreen by entering your phone number. One of the benefits of this new system is that YOU will be able to see and redeem your own points and rewards at the cash register.
  2. Returns will be much easier for all sales conducted in the new system, since all the sales will be attached to your account and refunds will go automatically back to the credit card you used for the original sale.
  3. The France 44 mobile app will be replaced with a new, integrated rewards tool. Unfortunately, this new tool does not currently have the ability to show you your detailed purchase history. We are working with our new provider to get purchase history details added to future releases of the product. But FEAR NOT! We will still be able to see your purchase history at the service desk, so we can always look back to see what items you bought.
  4. Any of our customers who have credit cards on file with us will have to update them through our new system, since we are unable to see any of the stored card information in either system. The way that this will be done is via a special “onboarding” email that will be sent to affected customers. Consequently, it is VERY IMPORTANT that all club members make sure their email and phone numbers are up to date in our current system. You can do this through your mobile app, if you have the current version, talk to any one of us at the service desk, or email us at hello@france44.com.
  5. We will be able to sell tickets to our classes through our website and our cash registers. This will be a big improvement over our current system.

 

We know that there will be some hiccups in the process and we thank you in advance for your patience as we make this necessary transition to a new computer system. Please know that we will do everything in our power to make this as seamless a process for you as possible.

Cheers to new and improved France 44 experiences in 2020!

When the wine bug bites…

Maybe you’ve been frequenting our weekend wine tasting bar. Perhaps you’ve taken a class or two from us. Hopefully you’ve gotten to know one of our wine staff and gotten some cool recommendations from them. Maybe you just finished reading Jon Bonne’s New Wine Rules, Aldo Sohm’s Wine Simple, or maybe you’ve perused Madeline Puckette’s beautiful Wine Folly book… and now you’ve contracted the wine itch.

Ask any of our staff, and they’ll tell you that the itch doesn’t really go away. In fact, it just kind of intensifies over time: the more curious you get and the more you learn, the more you realize you don’t know—and the greater your desire becomes to know more. It’s pretty self-perpetuating: you have an amazing bottle of wine, you learn about it, you want more of whatever it was, you have another amazing bottle…

If you’re hooked and are ready to take the next step, consider enrolling in a wine course through the Wine & Spirits Education Trust. Based in London but with schools around the world, WSET provides globally recognized education qualifications in wines, spirits, and sake.

WSET provides a very clear, structured setting for those wanting a classroom-style experience to really solidify and build upon a firm foundation in wine. Many of our wine staff have taken WSET courses and can give great advice from their first-hand experience.

But best of all, you don’t need to be in the wine industry to take WSET courses. Unlike the Court of Master Sommeliers, which is geared towards those already working in restaurants, retail, or distribution, WSET encourages wine enthusiasts from all backgrounds experiences to take courses.

France 44 has teamed up with Vine Lab Wine & Spirits Academy, Minnesota’s only WSET-approved school, to offer two different levels of WSET!

Level 1 is a beginner-level introduction to wine, suitable for those starting a wine career or pursuing an interest in wine. For those new to wine study, this qualification provides a hands-on introduction to the world of wine. You’ll explore the main types and styles of wine through sight, smell, and taste, while also gaining the basic skills to describe wines accurately, and make food and wine pairings.

Level 2 is a beginner to intermediate level qualification exploring wines for those working in the industry or wine enthusiasts. This qualification is intended for beginners wishing to learn about a wide range of wines or those seeking to build on the introductory knowledge gained with Level 1—although you’re not required to take Level 1 before Level 2. You’ll gain knowledge of the principal and regionally important grape varieties of the world, the regions in which they are grown, and the styles of wine they produce. Through a combination of tasting and theory, you’ll explore the factors that impact style and quality, and learn how to describe these wines with confidence.

Check out Vine Lab Wine & Spirits Academy’s website to learn more information about the upcoming 2020 courses being offered!

Our Booze-olutions for 2020

As 2019 ends and 2020 begins, all of us at France 44 have begun reflecting on the past year. Two of our wine staff, Josh and Sam, earned their Level 3 WSET certification. We won a fancy award from the Growler Mag’s 2019 Kind of a Big Deal Reader’s Choice for best bottle shop. And our store turned 60! First off, yes, we do moisturize for great skin. Second, while most stores would be looking at retirement come 65, we are looking at how we can make the next 60 years of serving you even better than the first six decades.

Believing in exploring new territory, discovering new libations to enjoy, and always growing in our knowledge of beer, wines, and spirits, we asked all our staff what subjects and areas we want to pursue in the coming year. Some are in jest, some are of a more serious air, but when it’s all said and done we have a committed staff dedicated to learning more to provide you with better service. Here are the 2020 France 44 resolutions:

Adam | “I am exploring more domestic wines, specifically in Washington and New York. There are a lot of exciting wine happenings outside of California in America, so I am going to dedicate time this year to dig deeper into these wine regions.

Bennett | “In 2020, I want to revisit and expand my knowledge of the Old World beer styles that laid the foundation for modern craft beer. I also plan to continue educational pursuits in the wine and spirits side of our business.”

Sarah | “All things Madeira.”

Tom | “I want to learn more about vermouth, sherry, and port; essentially, fortified wines. Additionally, there are a lot of unique agave spirits coming to market, so this is an area I am excited to explore come 2020. Also, Tommy Bahama makes a bourbon. I might need a new job if Tommy Bahama is now making bourbon instead of shirts.”

Mike | “I am going to drink more white wines, but specifically find food pairings that work well with whites and expand my palate and tastes.”

Dustin | “I spent a lot of 2019 drinking beer, so I am going to go back to wine for 2020.”

Karina | “My New Years Wine Resolution is to get people to drink more sparkling wine, and to get used to the idea of using it as a great food pairing wine—not just for celebrations or special occasions!”

Dylan | “Apparently there is now a Tommy Bahama bourbon. I need to figure out why this is allowed to exist. And whether I want to exist in a world where $80 Hawaiian shirt companies sell $100 bourbon.”

Sam | “I really want to see more of American wines, but also learn more about (and drink more) rum.”

Bill | “My New Year’s Resolution is to get past my hatred of natural wines. But this resolution will fall apart by January, just like natural wine. (Too truthful?)”

Rob | “I’m drinking more crispy bois. More crisp and clean lagers in 2020. That’s it.”

Melissa | “I am going to be continuing my cider education and representing France 44 at CiderCon 2020.”

Josh | “Who says you can’t pop Champagne on a Tuesday, just because? I want to drink more sparkling wines through the year without special occasion.”

Chaz | “Honestly, there’s so much more for me to learn. But really, I just want to get a new Tommy Bahama shirt and drink their $100 bourbon in my Tommy Bahama shirt. I think after 24 years of searching, I have finally found my place in this world.”

So, the drink is in your decanter. What will you drink more of in 2020?