Cheers! Salud! Prost!
Grapes and hops … plums and pears … lemons and corn. For travelers, the local drink – culled, crushed, liquefied, and fermented from these pearls of the land – is as vital to a place’s culture as a plate of Puglia orecchiette pasta or a Slovenian struklji pastry. So we thought it would be fun to raise our glasses to some of the fine vintages, brews, and concoctions that VBT travelers have the pleasure of tasting during our vacations. Bottoms up!
Italy has been producing wine for 3,000 years. Today, hundreds of indigenous grapes are grown throughout the country. Here are some traveler favorites:
Chiantis, Vino Nobiles, and Morellinos of Tuscany. These world-renowned vintages are most closely associated with the Sangiovese grape, known for its spicy and strawberry flavors. The grape is also used to make bold “Super Tuscan” wines. Tuscan Hill Towns by Bike, The Tuscan Coast, Tuscany by the Sea
Gewurztraminer and Blauburgunder. These floral-noted wines are produced in the cooler climes of South Tyrol – an unsung wine region amidst the Dolomites. They are, if not easy to say, then easy to sip. Italy: Cycling the Dolomite Valleys
Malvasia. The Po River Valley in northwestern Italy has brought new life to a vine imported from Greece – it makes a sweet wine with a nice finish. Italy: Po River Valley and Lake Garda
As dessert in Italy goes, perhaps nothing compares to this famed post-meal digestivo.
Limoncello. The truest version of this potent liqueur (it averages 35% alcohol) is made from the Sorrento lemon peel and served in small ceramic glasses. The Amalfi Coast & Capri
Centuries ago, a group of devout monks in Burgundy “invented” red wine. All it took, they discovered, was macerating the skins of grapes during the wine-making process and – voila! – their wine resembled the blood of Christ. France still produces divine vintages.
Cabernet Franc. In Bordeaux along the Dordogne River, this grape is grown for blending with Cabernet Sauvignon and Merlot, but is vinified on its own in the castle-dotted Loire Valley. Bicycling Bordeaux & the River Dordogne
Chenin Blanc. This white grape is also grown in the Loire, where it is valued for its malleability in making everything from sparkling wines to sweet dessert wines. Loire Valley
Sangria. This refreshing drink, perfect for warm Mediterranean days, is typically served in a pitcher for sharing and made with red wine, chopped fruit, sugar or honey, and a small amount of brandy or triple sec. Spain: Under the Andalusian Sky
Pedro-Ximenez. The climate, soil, and sunshine of Andalusia give rise to sweet, fortified sherries. Among these, the Pedro-Ximenez grape (PX for short) is believed to have Moorish origins and been brought to Spain from the Canary Islands. Spain: Under the Andalusian Sky
Plavac. An ancestor of the Zinfandel grape, Plavac yields rich flavors of blackberries, dark cherries, and pepper. Croatia: The Dalmatian Islands, Walking Croatia’s Dalmatian Islands
Prosek. Plavac’s white counterpart is more expensive since it requires seven times more grapes to produce. Its sweet dessert wine is made throughout the Balkans. Croatia: The Dalmatian Islands, Walking Croatia’s Dalmatian Islands
Holland & Belgium
Beers and Ales. Amstel. Heineken. Grolsch. While pale lagers like these make up 95% of production in Holland, many brewers also make special brews like witbier, or white beer. Belgium has been brewing beer since the Middle Ages. Today, 125 breweries dot the landscape of this small country. From Trappist and Abbey beers to brown and blonde ales, it seems there’s no beer that Belgians can’t brew. Holland and Belgium Bike & Barge, Netherlands Bike & Barge
Stout Porter. Arthur Guinness founded a brewing company in Ireland 250 years ago. His enterprise remains, producing more than 10 million glasses each day, for pubs around the corner and around the world. Ireland: Galway & Connemara Coast, Ireland: Walking the West Country
Palinka. Don’t be alarmed in Hungary if someone wishes you “Palinkas jo reggelt!” They’re merely wishing you “Good morning with palinka,” which goes to show you the importance of this fruit brandy in their culture. The cordial can be made with plums, pears, peaches, and apricots. Hungary & Slovakia: The Best of the Danube
Chicha. The Inca used this corn-based brew in rituals and drank it in large amounts during religious festivals. In today’s Peru, it is usually prepared with purple corn, resulting in a sweet, unfermented drink. Peru: Machu Picchu & the Sacred Valley