PRIME at Sky Meadow

As you all know, Prime Steakhouse prides itself in exposing our guests to as many beverage options as possible. Whether it’s our Aperitifs, Amari, or our Award-Winning Wines List, we are passionate about providing both the opportunity and education our guests deserve to enhance their dining experience. Port Wine deserves to be celebrated. Here is part one of a series of essays I’ve written to pique your interest in this most unique and intriguing beverage! Enjoy, and next time you visit Prime, please feel free to discuss Port with me! Cheers,  Felix Albano PRIME at Sky Meadow General Manager  Port is one of the most overlooked and underrated styles of wine on the market. When produced by great houses, these wines can provide some of the most delicious drinking experiences possible.  Whether paired with dessert, mixed into a cocktail or sipped neat after dinner, the versatility of  port wines  knows no limits, though understanding what the fortified wine is all about is key. Port was cr

  Decanting wine can significantly improve its taste, but not all wines require this treatment. Young red wines often benefit from decanting to enhance aeration and remove sediment, while older wines may only need a brief exposure to air. Aeration can also be achieved by swirling the wine in the glass. The time a wine needs to breathe depends on its type and age. For example, a young, tannic red wine might require an hour or more in a decanter to soften its tannins, while a fresh Sauvignon Blanc could lose its character if left to breathe for too long. When deciding how long to let a wine breathe, consider pouring a small sample to test its aroma and taste. Young, tannic red wines generally benefit from more aeration, while older wines may need less. White and sparkling wines typically need less aeration, but if they have reductive notes, a brief exposure to air can improve their flavor. Ultimately, the best part of wine tasting is experiencing how a wine evolves after opening. Enjoyin

  Let’s compare   Champagne   and   Prosecco . They’re both justifiably crushable and equally worthy of being opened to cheer a milestone, anniversary, or celebrate a promotion at work. Aside from the fact that both are filled with nose-tickling bubbles, Champagne and Prosecco are very different. Champagne is French, Prosecco is Italian, and both are places. Champagne is NOT a grape, it’s a place that makes sparkling wine called Champagne. Same thing goes for Prosecco: NOT a grape, it’s a place. •The Champagne region in northern France. The   Veneto   and Friuli regions in northern Italy. •Both are   famously quite steep with hilly terrain .   •Both regions are rainy and cool.   Champagne Grapes vs. Prosecco Grapes •Champagne’s identity is shaped by a famous trio of grapes:   Chardonnay ,   Pinot Noir , and Pinot Meunier.   •Prosecco is characterized by one grape, a highly aromatic white variety called Glera. Method Champenoise and Charmat Method •Champagne is made using   méthode Cham

  Whiskey is made all across the world, and across America, too, but here’s the headline when it comes to bourbon:   Bourbon is a type of American whiskey, made with at least 51% corn. Remember that, and everything else falls into place. *Bourbon drinkers are fond of saying, All bourbon is whiskey, but not all whiskey is bourbon. *Bourbon is America’s take on whiskey that came over with the original colonists and immigrants from Europe. *People arriving in America brought their distilling traditions with them and adapted them to the grains and materials at hand to create a new kind of whiskey. Corn thrived in the U.S. more than rye and barley, so the colonists and early immigrants pivoted toward it as a base for their whiskies. *Whiskey is a broader category, and the grains will vary depending on the type of whiskey. For example,   Scotch whiskey is made from malted (germinated) barley, while American rye whiskey contains at least 51% rye grain. (Rye made elsewhere may vary, but should