Great post and information on commercial wine production in Kentucky and when it started.
While doing research for my last blog post, I was inspired to share a relatively unknown fact about U.S. wine. One of the first states to begin commercial wine production was none other than (drum roll) Kentucky which started back in 1799. That isn’t to say wine wasn’t being produced in the U.S prior to this, for example, in California Jesuit missionaries started as early as the 1680’s but it wasn’t with the intention of exporting or mass distribution. Kentucky offered an ideal climate for wine-making in addition to the prevalence of limestone near the Ohio River. This combination led to Kentucky being America’s third largest producer of wine in the mid-nineteenth century.
Kentucky wine production was first started by the Marquis de Lafayette’s wine maker, Jean-Jacques Dufour. He joined forces with statesman, Henry Clay, and launched the “Kentucky Vineyard Society.” While boasting impressive consumers like Thomas Jefferson, Kentucky’s wine…
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On Saturday night, the staff of Everything Kentucky ventured out in to the country….Horse Country to visit a cute, quaint little restaurant called the Windy Corner. This little country store and restaurant certainly lived up to its reputation. We’ve only ever heard good things about this place and it certainly didn’t disappoint.
When you walk in this place, country living is the immediate feel. From Kentucky Pride goodies for sale all around to the hustle and bustle of the filled tables of people eating good food and enjoying a wonderful Saturday evening, this place has a little bit of everything.
This little joint offers a wonderful menu and their dinner specials are very unique. I had the Shrimp and Grits and it was to die for. Seriously, some of the best shrimp and grits I have ever had and my family knows grits, honey!
Cons: The only thing that I didn’t like is you walk up and order. I’ve never been a fan of ordering and then sitting down. The line was huge and you always have this one annoying person that has stood in line for 20 minutes, finally makes it to the cash register to order and STILL has no clue what they want. COME ON! This is just my preference and not a deal breaker by any means!
Definitely want t to try their breakfast, it looks really good! We will for sure be back!!
Distillers say that as much as 70% of the flavor of Straight Bourbon or Rye comes from the maturation process in charred barrels that had not been used before the whiskey is entered. The barrel is a crucial part of this process so it is important to know what is happening in the wood that contributes to the flavor profile of the whiskey. I will give a brief description here of what I have come to understand happens in the barrel.
When a cooper makes a barrel he is creating many different levels of flavor in the wood. In order to bend the wood staves into a tight container that will hold whiskey, the cooper applies heat to the wood. This heat helps make the wood flexible so the staves can be bent and shaped. The heat is not so great that the wood catches fire, but it is hot…
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