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John McDonald January 16, 2021 This week is about Port – but don’t turn the page. Unfortunately, too many read or hear Port and think of a sweet, expensive red wine. Port producers are actually some of of the most versatile winemakers around. Most make a wide range of Douro River Valley reds and whites, which are in the $8-$20 range, in addition to their Porto. You see, Port is not a varietal wine but a blend, and as such, it is quite dependent on the winemaker’s art and palate. Rather than attempting to enlighten in a few hundred words, please visit this website for a fairly comprehensive overview: www.liquor.com/what-is-port-wine-5075584. In addition, let’s review several wines I have sampled that are not found in the article. ....
SARASOTA Siesta Key Rum is raffling off a 58-gallon rum barrel on Saturday during its annual Barrel Tree Lighting ceremony on Facebook Live, with the proceeds going to Toys For Tots. For seven years in a row, Drum Circle Distilling has hosted a party to turn on the lights that adorn a Christmas tree made of barrels and easily sold out 200 tickets. But with COVID-19 quashing large gatherings, the decision was made to host the event virtually with entertainment by Bill Cockrell and The Aquaholics Band and demonstrations on how to make a variety of cocktails. “We’ll have music like we normally do, turn out the lights and light the tree as we normally do, unfortunately we can’t have 200 people packed into the distillery,” said Siesta Key Rum founder, CEO and head distiller Troy Roberts. ....
Safia Shakarchi In March, when the reality of the Covid-19 Pandemic took hold and the hospitality industry closed overnight, many of our suppliers lost up to 90% of their business in one go. It’s a testament to the resilience and adaptability of the British Cheese Industry that many artisan and farmhouse producers are still operating and continuing to make delicious cheese. Many took it as an opportunity to try something new and we’re seeing some great results. Ultimately a lot of them had to create cheeses that had a longer shelf life or would take longer to ripen in an effort to ride out the storm and not waste a huge amount of product. ....