Q: Shaken vs. stirred (relating to martinis)
A: Ever since "Bond, James Bond" ordered a martini "shaken, not stirred", bartenders and liquor retailers have been asked the eternal question "what's the difference?" Well, the biggest difference is in the temperature of the final martini. A shaken martini will be much colder and slightly diluted as the agitation caused by the shaking will melt some of the ice. Gently stirring the drink with ice cubes will result in a warmer, slightly stronger drink. Devotees of both camps do not expect a resolution any time soon. Shaken versus stirred is but one of the three main debates raging about martinis. The other two are: gin versus vodka and an olive versus a twist. Both camps, however, are definitely enjoying the debate.
Q: What is "terroir"?
A: The simple answer is that terroir refers only to the soil in which the vine is planted. While this is correct, it is far too limiting a response. When used in reference to wine, terroir is not only the soil but the microclimate, drainage and all other natural factors that contribute to making the wine from a specific site unique and identifiable. In short, terroir is the geological and geographical signature of a specific site and the wine that is made there.
Product selection and notes by: Bruce Mathisen, Product Research Editor