How to Stock a Bar

Whether you have a built-in wet bar or are setting up for a one-time event, a well-stocked bar is essential to any party. It is important to cover the basics of spirits, as well as wine and beer. Organization and planning of inventory can make any bar the highlight of an event.

 A well-stocked bar begins with the basics of distilled spirits: vodka, gin, whiskey, brandy, scotch and tequila. The brands you choose depend on budget, taste and personal preferences. Secondary items include vermouth, premixed cocktails and mix items such as tonic, club soda, pop, condiments such as olives and limes and water. Don't forget cups and glasses. You can rent glasses for large events or purchase them through a restaurant supply store. (The cost is about the same as the rental charge.) Ice is also an important item to have on hand.

 Wine is the second necessity to a great bar. A selection of both red and white (and maybe a rose) round out the basics. Taste will dictate the style and prices of these items. Reds can vary from a heavy Cabernet to a fun table blend. Whites can range from a dry Chardonnay to a sweet Riesling.

 Please come in and ask for our help in planning and stocking your bar. Edina Liquor employees would love to help you organize and purchase all the items you will need for an extremely successful event.

 By Greg Keehr, Assistant Liquor Operations Director and Manager of Edina Liquor – Grandview

Coppola Sofia Blanc de Blancs: Elegant in character, this wine is lightly textured and vibrant through the finish. Dry this sparkler with fresh oysters, cream sauced noodles with shrimp, or with sushi. $22.99 per 750ml

Cloudline Pinot Noir: On the palate, this wine is soft and round with a delightful core of cherries and red fruits. Pair this top-notch pinot with just about any dish utilizing mushrooms as a main ingredient and be ready for a treat! $20.99

Bramosia Chianti Classico:  Ruby in color with intense aromas of bing cherries and mixed berries, this Chianti balances its fruit with acidity and spicy wood tones. Try pairing this wine with roasted or braised meat dishes. $14.99

Kunde Sonoma Cabernet Sauvignon: This wine shows very rich and lush, with core flavors of black currants and blackberries. Classic pairings would include braised short ribs, pan-fried rib eye steaks, and even a good old-fashioned hamburger! $19.99

Trapiche Broquel Malbec:  Deep, dark and delicious, the black cherry jam aromas and flavors seem like they will go on forever. Secondary flavors of vanilla, smoke and mocha frame the jam flavors nicely. The wine finishes rich, with mellow tannins. Recommended with hearty roasts, BBQ, broiled root vegetables and soft cheeses. $14.99

Dave Tomko is Assistant Manager of Edina Liquor – Southdale.

Cognac and Brandy: What’s the difference?

Sipping brandy in front the fireplace ensures a warm and lively outlook and spirit. When it comes to brandy, some wonder what the best type to purchase and consume is and if there are distinct differences between cognac and brandy.

 Brandy comes from the Dutch word “brandewijn,” meaning “burnt wine.” Most brandy is distilled from fermented grape juice or crushed -- but not pressed -- grape pulp and skin. It is aged in wooden casks that colors the juice, mellows the palate and adds additional aromas and flavors. Types of brandies tend to be region specific. Cognac, for example, is a town and region in France that gave its name to the locally produced brandy.

 Cognac is the best-known type of brandy in the world. It is the benchmark by which other brandies are judged. There are six distinct areas within the Cognac region that are blended to give distinct styles. Cognac is categorized by the minimum age of product used in a blend. A Very Special (VS) blend has a minimum age of two years cask-aging. A VSOP blend has a minimum of four years cask-aging. Minimum cask-aging determines the nomenclature of the cognac. However, the average cask-age used in each blend is usually significantly older.

 Brandy is a great spirit to accentuate a party or meal. It can be drunk room temperature or warmed to accentuate the nose and flavors. Stop in and ask the Edina Liquor staff about the style that will suit you or your event.

 By Greg Keehr, Assistant Liquor Operations Director and Manager of Edina Liquor – Grandview