—We heard our most trusted advisor on food and beverages say that she was abstaining from alcoholic beverage during Lent. Aware of her affection for a well-turned cocktail before dinner, her devotion to the just right pairing of great food with fine wine, and her passion for exploring tiny sips of whiskies, wines, and beer from the ends of the Earth, we doubted her resolve. Sure, a short hiatus from alcoholic beverages would be a healthy thing to do, but forty days would require a minor miracle.
—Now, on the eve of Maundy Thursday before Easter Sunday, we are seeing the verge of a miracle. We have observed her discipline with awe and a bit of envy, much as we admire a person who is finishing a marathon in style. We recognize the temptation to give up after the first few miles, as we surely would have done, and wonder how the runner keeps moving ahead to the finish line.
A person who doesn’t savor the taste of a craft cocktail or a fine California Pinot Noir with a medium rare strip sirloin may not see a dry January or a dry Lent as that much of a sacrifice. Our trusted advisor certainly did feel the burden and learned to shoulder it.
—She missed the pleasant acidic and bitter tastes of spirits, wine, and beer and the little buzz that took the edge off a difficult day, so she raised the craft of a cocktail to new heights. She mulled herbs and spices with citrus slices, berries, and stone fruit. Her mocktails filled tall glasses with complementary flavors and textures. She used mixers with bitter tastes to offset sweet grapes, and blended agave nectar into plain seltzer and exotic dried oranges and lemons. The scents of flowers and mint leaves elevated the senses much as would an ounce of Cointreau.
—A huge variety of non-alcoholic mixes offer reminders of favorite cocktails and new tastes to explore. The Fever Tree Sparkling Pink Grapefruit soda and the Master of Mixes Paloma or Passion Fruit Cocktail made refreshing drinks, as did the Topo Chico Mineral Water infused with lime. Pro-biotic sodas such as the Poppi Cherry Limeade and Raspberry Rose or the unsweetened Sprout’s or Pomm Pomegranate Juice add distinctive flavors to a mocktail. Hibiscus, lavender, and other herbal teas and leftover Capitol Teas Sailor’s Delight add a little kick to a mocktail.
—The few widely available non-alcoholic wines and beers do not stand as well on their own as when mixed into spritzes or mocktails. The zero alcohol white wines tend to be flaccid and either too sweet or bland. The dry Serena Mode Rosé from Spain ($11) and the Appalina Rosé ($8) from France have a more appealing fruit taste, though improved after adding seltzer.
—In the USA, the selection of non-alcoholic beers far exceeds the selection of non-alcoholic wines. Familiar brands such as Dos Equis from Mexico, Sam Adams from Boston, and Lagunitas from California passed our advisors taste tests. Each has interesting tastes not found in their alcohol versions. Dos Equis added to a mock Bloody Mary improved that drink enough to deserve special mention.
—Our advisor’s strictly sober evaluations of craft cocktail mixes and the nuances of virgin wines and beers will end at brunch on April 5th. She will not let us forget her sacrifice. Pray for us,
—S. W. Hermansen has used his expertise in econometrics, data science and epidemiology to help develop research databases for the Pentagon, the National Institutes of Health, the Department of Agriculture, and Health Resources and Services. He has visited premier vineyards and taste wines from major appellations in California, Oregon, New York State, and internationally from Tuscany and the Piedmont in Italy, the Ribera del Duero in Spain, the Barossa Valley and McLaren Vale in Australia, and the Otego Valley in New Zealand. Currently he splits time between residences in Chevy Chase, Maryland and St. Armand’s Circle in Florida.
—Rich Hermansen selected has first wine list for a restaurant shortly after graduating from college with a degree in Mathematics. He has extensive service and management experience in the food and wine industry. Family and friends rate him as their favorite chef, bartender, and wine steward. He lives in Severna Park, Maryland.
