Spec’sology Blog

With the introduction of the pilsner hundreds of years ago, the look of a beer became a point of focus for drinkers. At the time, it was an interest in having brilliantly clear, golden beers like liquid sunshine. In recent years, starting in the American Northeast, a move towards cloudy beers, resembling orange or grapefruit juice, has begun. These “hazy” IPAs are prized for their bright, juicy hop-derived fruit flavors, restrained bitterness and softer mouthfeel. Texas being much further southwest than the Northeast, has taken a little while to participate in the trend. Offerings have started appearing as taproom or

Who is cognac? Cognac is that person you go on a date with who whispers, “I’m not like all the others, you know—I’m complex.” Intriguing. Bold. And yes. Very complicated in taste. Many think Cognac is difficult to pair with most foods—that she demands to be savored all by herself, with our palate’s full and undivided attention. But there’s a side to cognac you haven’t seen yet. A friendlier side. Cognac, with her balance of fruit and acidity is much easier to pair with foods than you’d think. So what is the secret to pairing cognac and food? Temper Cognac’s

On Wednesday, January 18, 2017 from 4:30 to 8:30pm, Spec’s will host over 30 Bordeaux Chateau owners, directors, and/or winemakers presenting 59 mostly Cru Classé Bordeaux wines all from the fine 2014 vintage in a standup- and-walk-around tasting format. This is our fifth time to host such a delegation from Bordeaux and each of the previous events have been smashing successes. By appellation, they include … Pomerol: Chx. Clinet, Gazin, Croix St. Georges, and La Pointe (along with 2nd vin Ballade de La Pointe) St. Emilion: Chx. Canon la Gaffeliere, Clos l’Oratoire, Canon, Daugay, Grand Corbin Despagne, La Confession, Larcis