If you’re intrigued by our feature, “Off the Grid: Alternative energy systems give small producers a unique story to tell,” you should seek out these offerings:
Fig Leaf Sauvignon Blanc 2015
Quivira Vineyards; Healdsburg, Calif.
Oaking sauvignon blanc often overwhelms the fruit, but the combination of new and used French and Acacaia barrels adds complexity and structure. Less grassy than many California sauvignon blancs, with lemon zest, lemongrass, and even dried green herb flavors.
Highland Brewing; Asheville, N.C.
Less bitter and not quite as hoppy as many IPAs, but also richer and with more caramel and malt – this is a beer that needs food despite only 4.9 percent alcohol. Look for some lemon and floral aromas, with a full body and a longish finish.
Rose of Pinot Noir 2016
Chehalem Winery; Newberg, Ore.
A heavier, more red wine-like rose made in the post-modern style, and that includes 14 percent alcohol. More of a food wine than a porch sipper, with dark fruit flavors – dried strawberry, black cherry – and less crisp and more robust than many roses.
Sundog Cider, Chatham, N.Y.
Simple, juicy hard apple cider without any pretensions. Opens with aromas of baked apple slices, and follows with sweet apple juice flavors and a touch of green herbs.
Montanya Oro Rum
Montanya Distillers; Crested Butte, Colo.
This dark rum is aged in used oak barrels used to make Colorado whiskey and gets a touch of local honey, which gives it an appealing, sugary aroma. The rum is deep and intriguing, with a variety of flavors – a hint of caramel, some spicy notes that pop up out of nowhere, and an almost tropical fruit finish.