Adam Richard Seger

A beginner’s guide to appreciating the different kinds of beer

Beer is a well-loved beverage all around the world. Taste and beverage expert Adam Richard Seger shares his knowledge about one of the oldest alcoholic beverages in this blog post. Here’s an introduction to the different kinds of beer.

IPA (India Pale Ale)

This style of ale is made with extra hops, according to the measurement of the International Bittering Units. Centuries ago, the travel from England to India lasted up to six months. Since brewing was difficult in India due to the country’s climate, the brews were made in England to withstand the long travel until the beverage reached its destination. IPA is known to have a hoppier and stronger taste. These days, a variant called Black IPA is becoming popular as it is brewed with chocolate and dark malts. Double IPA has extra alcohol (up to 10%) and extra hops content that could go up to 100 IBU.

Lager

This is the type of beer that is fermented at low temperatures. Lager comes in various varieties such as pale, amber, or dark. Compared to other types of beer, it is fermented from the bottom up. One of the most popular types of beer among consumers is pale lager. A pilsner is a type of lager that originated from the Czech Republic. Adam Richard Seger shares that Budweiser and other popular beers were modeled after the most-known European pilsners.

Saison

This beer style has lighter alcohol content and is refreshing. Like other styles, it may taste malty or hoppy, according to the style of the brewer. A Saison was traditionally made during late fall to the early days of spring during the cooler months, which can be good for controlling fermentation. These beers are fermented with yeast from the top and use local grains and ingredients. While there are still breweries in Belgium that specialize in Saison, there are also many American brewers who make this kind of beer.

Adam Richard Seger is a pioneer of the farm-to-bar movement. He is known for his unique approach to the cocktail culture. Visit this page for more information on various drinks.

High steaks: Which wine should you pair with steak?

Are there any steak lovers out there? If so, this blog is for all of you as Adam Richard Seger shares his knowledge on exquisite wine and steak pairings.

Red Wine

Red wines are the go-to choice when pairing wine with steak, and Cabernet Sauvignon is the best as options go. However, for the more adventurous individuals, Adam Richard Seger recommends Zinfandel, Pinot Noir, or even Petite Sirah, which provides dark berry and smoky black pepper flavors.

White Wine

While white wines may not be the ideal pairing for steak, some medium-bodied wines make a great steak companion. Sauvignon Blanc is the perfect example of this. It has a bold flavor and crisp acidity that will work wonders against red meat fat. However, Adam Richard Seger mentions that for sweeter steaks, a richer white wine may be better.

Rosé Wine

Rose wine is unique in the sense that its flavor comes from both red and white grapes. That in itself makes for an intriguing match for a steak. That said, Adam Richard Seger advises people who plan to pair their steak with rose wine to keep the steak preparations simple by only using a bit of ground black pepper and a brush of olive oil.

Discover more of Adam Richard Seger’s expertise and wine in general by clicking this link.

Food for the gods: The allure of truffles

Over the past few decades, the truffle has experienced quite a spike in popularity, and for a good reason. People spend a lot of money on this particular type of food, and today, Adam Richard Seger is here to discuss why.

Truffles provide a distinctive and unique flavor that not many other foods can claim. One of the reasons for this is because truffles are harvested from under the ground, thus making them significantly more difficult to acquire than other types of food.

If you’ve ever tried to pick up and eat one of these things, you know how difficult they can be to hold onto, and you’re also cognizant of the fact that a simple touch from a single finger could remove all evidence of its existence.

Therefore, it’s no surprise that people like to get their hands on these little morsels of flavor. The only question is whether or not this level of difficulty is worth it in the end.

Truffles are fungus (specifically mycelium) that grow underground in order to obtain nutrients from the soil. They are typically harvested on a yearly basis, and can be found in areas of Europe, North America, South Africa, Australia, New Zealand, and parts of Asia.

The highest quality truffles are uniformly black on the outside with white or grey flesh on the inside. Truffles are nocturnal fungi, which means that they are most likely to be found in the dark, under the cover of night. People often make use of pigs or trained dogs when searching for truffles because these animals share a natural affinity with the fungus.

The price per pound is one way you can determine whether or not a particular type of truffle is worth eating. Typically, the white and black truffle can be found for around $500 per pound, while the summer or burgundy truffle is only $30 – $100.

Adam Richard Seger says that if you’re looking to get your hands on a rare and expensive taste sensation, we would recommend (with nary a doubt in our minds) that you consider picking up some truffles.

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Expert tips on making the perfect cocktails

Adam Richard Seger believes that while there is a fine art to crafting cocktails, that shouldn’t deter anyone from making drinks at home. Take away the fancy umbrellas and perfectly cut garnishes, and people can have a sophisticated cocktail that’s impossibly easy.

On that note, Adam Richard Seger shares three expert tips on making perfect cocktails, even at home.

Think in simple terms.

Adam Richard Seger says that overthinking can ruin cocktails. A fine cocktail is simple, broken down into three basic ingredients: spirit, mixer, and ice. According to experts, in their essence, cocktails just come down to these simple components. People can make a delicious and elegant cocktail with as little as a lime, sugar, and liquor of their choice.

Begin with mixers.

Adam Richard Sager notes that many cocktail experts believe it’s much easier to dump 2 ounces of lime than 2 ounces of liquor. However, alcohol is expensive, so people should save themselves the good stuff by first adding the other ingredients.

Look for balance.

There’s a reason every cocktail has a recipe, and it has to do with looking for a balance. A perfect drink is balanced between two elements: sweet and sour. Each is at opposite ends of the spectrum, and people should want to keep their cocktail in the middle, Adam Richard Seger adds.

Passionate about food and wine, Adam Richard Seger has spent a lifetime in hospitality, flavor, and teaching. He is alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago and The French Laundry in Napa Valley. Visit this blog for more on cocktail culture.

The tell-tale signs that a bottle of wine has gone bad

A glass of wine is a good way to celebrate. Many people buy and store bottles of wine while waiting for the perfect occasion. However, many people are unaware that many factors can affect the quality of the wine. Adam Richard Seger shares how to tell if a bottle of wine is no longer good to drink.

The wine becomes brownish

This is true for both white and red wines. For white wines, the change in color means that the air has gotten into the bottle. When it comes to red wine, the browner hue can signify that it has gone through oxidation. Experts say that this change can be acceptable for wines that were aged for more than two years. However, if it has only been aged for one to two years, it could mean that the bottle has gone bad.

The wine has lost its aroma: This might happen if the wine has been stored in a very cold place for a long time. But if a wine is good enough to drink, it might need a little swirl, heat, and air for the aroma to come out. If there’s still no aroma, the flavor could also be lost.

It smells like paint, vinegar, or other chemical products: Before serving a bottle of wine that has been opened or stored longer than usual, it should undergo a smell check. Adam Richard Seger says that it has already gone bad for both white and red wines if the wine loses its earthy or fruity smell. If it has a pungent or sharp smell that reminds one of the products other than wine, it’s best to throw it out.

It fizzes and bubbles: When there’s fizz or bubbles in a bottle of wine that is not supposed to be sparkling, it must be because carbon dioxide has been trapped inside the bottle. It also must be because the wine has undergone a second fermentation.

A guide to storing wine safely at home

A good bottle of wine makes any event feel like a celebration, whether it is enjoyed alone or shared with others. Adam Richard Seger, pioneer of the farm-to-bar movement and an accredited Advanced Sommelier from The Court of Master Sommeliers, shares some tips on storing wine at home.

Keep away from heat and humidity

Heat can cause the wine to age earlier than expected, affecting its taste. The fruity and earthy flavor that makes a wine special will have a “cooked” taste. Also, too much heat can push the cork out, which might cause oxidation. On the other hand, while humidity is important in maintaining and storing wine, too much can cause damage. Adam Richard Seger suggests storing wine from 50-80% humidity. Going beyond this measurement might damage the seals and labels and can even lead to mold growth. In many cases, a dehumidifier can help control the dampness.

Store in a dark, dry, and cool place

Experts suggest storing wine in a spot far from sunlight, moisture, and heat to maintain the taste. For those who might not have that kind of space at home, wrapping bottles in a towel or cloth is a good idea. For those who have a growing collection of wine, investing in a sturdy cabinet will surely help. UV rays can cause the wine to prematurely age, affecting its overall quality.

Horizontal racking

Many wine lovers want to store the bottles for a long time, saving them for special occasions. However, many make the mistake of storing the bottles upright instead of sideways. Bottles that are using a cork are better stored sideways to avoid oxidation. When this happens, the wine might age prematurely.

Adam Richard Seger is a pioneer of the farm-to-bar movement. He is known for his unique approach to cocktail culture. Visit this page for more articles on food and wine.

A foodie’s guide to cooking with beer

Culinary expert Adam Richard Seger is enthusiastic about food and beverage. He encourages those who enjoy preparing food to be creative with the ingredients they use. For this blog post, here’s a simple guide to cooking with one of the world’s most-loved beverages: beer.

Add to the batter for deep-fried foods

Battered fish, fried chicken, onion rings, and other sinful but comforting treats will get an upgrade when beer is added to the batter. Adding beer into the mix will make it more airy, light, and crisp. With other spices combined, it will also contribute an earthy flavor that works well with deep-fried comfort food.

Use for marinades

Using beer is a good choice when making marinades for barbecues and roasts. Culinary experts like Adam Richard Seger use beer to tenderize the meat, preparing it to absorb all the other flavors it will be soaked in. Everybody enjoys savory and juicy meat that’s fresh from the grill.

Add to soups and stews

A warm bowl of soup can be comforting after a long day. Adding a cup of beer to a large pot of soup or stew will bring out all the flavors in meats, vegetables, spices, and even in cheeses. Craft beers or ale are good for stronger flavors while wheat beer can be used for a milder taste.

When cooking with beer, it’s important to add it in moderation. The strong flavors of some kinds of beer might overpower the food. While it does add an earthy flavor, too much of it might not be suitable for all palates. To make sure everyone enjoys beer in their food, the key is to treat is as an extra ingredient that must be used sparingly.

Adam Richard Seger is a pioneer of the farm-to-bar movement. He is known for his unique approach to the cocktail culture. Visit this page for more helpful reads on food and beverage.

Wine and cheese: What makes this combination work?

Drinking wine is about enjoying and savoring every flavor. For many foodies, the same can also be said about biting into a small slice of cheese. In this blog post, culinary expert Adam Richard Seger shares why what makes the beloved food and drink combination work.

Historically, many wines and cheeses have been produced in the same region and sometimes even on the same farm. This can be seen especially in France and Italy. A particular region in these countries would be known for having its own wine and cheese specialty, which would be marketed together, a tradition that has been going on for generations.

But aside from the geographical factor, there is also a science as to why wine and cheese make a good pairing. In a 2012 study, researchers discovered how the concept of “mouthfeel” affects people’s reception to food and drink. The study revealed a pleasant taste that comes from pairing astringent and creamy or fatty foods.

Master sommelier Adam Richard Seger advises wine and cheese lovers to match cheese with strong flavors to wine with a heavy body. For light-bodied wines, he suggests pairing them with delicate cheeses. Those who love aged cheese will enjoy pairing it with red wines that have a strong flavor. He says that the key to wine and cheese pairing is balance. If the taste of the food is rich, it will work well with an equally rich drink.

When it comes to wine and cheese, engaging the other senses will make the experience even better. Contrasting and harmonizing flavors are always a treat that allows a person to enjoy each sip and bite.

Adam Richard Seger is a pioneer of the farm-to-bar movement. He is known for his unique approach to cocktail culture. Visit this page for similar articles.

An introduction to wine body

There are many aspects that make up wine body. For a person new to wine tasting, Adam Richard Seger shares that understanding the body will help a wine lover describe what they enjoyed most in their drink. Basically, when one discusses wine body, they are detailing its weight in the palate.

According to the Master Sommelier, the body can be light, medium, or full. The alcohol level is the major factor that makes up the body more than the tannins and the sugar content. The higher the content, the heavier it will feel in the palate. Light-bodied wines have under 12.5% alcohol content and are described as sharp, zesty, floral, and even thin. These kinds of wines are also lighter in color. Pinot Noir, Gamay, Chenin Blanc, and Riesling are some examples. Wine tasters often describe these wines as juicy and moderate. Many also consider this kind of wine to be the best partner for food.

When it comes to medium-bodied wines, sommeliers like Adam Richard Seger consider these as wines that have 12.5% to 13.5% alcohol content. Wines like Pinot Blanc, Cabernet Franc, Sangiovese, and Nebbiolo belong to this category. When the alcohol content goes beyond 13.5%, this is when a wine is considered full-bodied. These are usually the cocktail wines that are lush and bold. Some tasters often describe the taste as oily and rich. Malbec, Tannat, and Syrah are known for being full-bodied wines. Unlike light or medium-bodied wines, these wines are usually not paired with food, as wine lovers believe that these can be served on their own.

Farm-to-bar pioneer Adam Richard Seger is an alumnus of Cornell Hotel School, Michelin-Starred restaurants Chez Julien in Strasbourg, TRU in Chicago, and The French Laundry in Napa Valley. For interesting reads on food and drink, visit this blog.

Five important terms for wine lovers

Good wine makes a meal more special. It can also make a celebration more meaningful. Or for those who enjoy drinking their wine alone or with a small group, a glass can bring pleasure after a long day. Adam Richard Seger, farm-to-bar pioneer and accredited Advanced Sommelier from The Court of Master Sommeliers, shares five important terms for wine lovers.

1. Body

A wine’s body is a product of fermentation. This means that the amount of sugar and yeast produces the alcohol. This could also mean the weight of the wine in a taster’s palate. Wine with higher alcohol or sugar might have a fuller body. When looking for wine, one can describe what they like as light, medium, or full-bodied.

2. Terroir

This is a French word for describing the natural factors involved in producing wine, such as soil quality, climate, the slope of the vineyard, topography, and the vine’s age. Adam Richard Seger shares that more flavorful wines usually come from steeper slopes, rougher soil, and older vines.

3. Finish

There is a taste and a sensation that settles in the mouth after drinking wine. Finish can be classified as sweet, tart, bitter, smoky, and many others. When looking for wine, it might be helpful to note the finish to describe it to the sommelier. Being familiar with other finishes will also allow wine lovers to explore more types of the drink.

4.Tannin

Adam Richard Seger explains that the color in red wines comes from tannin or the bitter skin. Tannins settle with age, and the wine becomes softer, or more decant after or more years. For wine tastings, tannins matter as they can encompass the dryness and bitterness of the wine. However, this term is more common with red wine.

5. Vintage

This is the term used for a particular year when the wine was harvested and produced. For the white wines, the color becomes darker and becomes less bright in flavor as the years pass. Meanwhile, red wines get lighter and milder through the years.

Adam Richard Seger is a pioneer of the farm-to-bar movement. He is known for his unique approach to cocktail culture. Visit this page for similar reads.