Uncorked - Wine & Beer Tasting List

We just finalized our tasting menus! 

Which one(s) do you think you'd like to taste?

Get your tickets HERE -- all proceeds benefit the Museum's statewide educational programs.

Table 1 Upstairs - WINE
Yealands Sauvignon Blanc New Zealand
Yealands Pinot Noir New Zealand
Villa Maria Unoaked Chardonnay New Zealand
Black Swan Shiraz/Cabernet Australia
Layer Cake Shiraz Australia
Penley Estate Hyland Shiraz Australia
Batitu Chardonnay Chile
Santa Rita Reserve Merlot Chile
Estimulo Sauvignon Blanc Argentina
Estimulo Malbec Argentina
Altosur Merlot Argentina
Gascon Malbec Argentina
Volteo Tempranillo/Cabernet Sauvignon Spain
Martin Codax Albarino Spain
Grahams 6 Grapes Porto Portugal
A-Mano Pinot Grigio Italy
Caposaldo Pinot Grigio Italy
Ruffino Chianti Classico Italy
Pio Cesare Cortese di Gavi Italy
Charles DuPay Sauvignon Blanc France
Coudoulet de Beaucastel Cotes du Rhone France


Table 2 Upstairs - BEER
New Belgium Fat Tire Colorado
New Belgium Hoptoberfest Colorado
New Belgium Sunshine Wheat Colorado
Sierra Nevada Tumbler California
Rogue Dead Guy Ale Oregon
Samuel Smith Organic Ale England
Boulevard Pils Missouri
Boulevard Wheat Missouri
Boulevard Pale Ale Missouri
White Hawk IPA California
Red Tail Ale California
Jack Daniels Black Jack and Cola Tennessee
Jack Daniels Ginger Splash Tennessee
O'Hara's Irish Stout Ireland
Lindemans Faro Belgium
Xingu Brazil
Newcastle Brown Ale England


Table 3 Downstairs
Markham Merlot Napa
St. Francis Cabernet Sauvignon Sonoma
Francis Ford Coppola Claret California
R Collection Cabernet Sauvignon Napa
Souverain Cabernet Sauvignon Alexander Valley
Glass Mountain Chardonnay California
Glass Mountain Cabernet Sauvignon California
Columbia Crest Grand Estate Cab Sauv Columbia Valley
Butterfield Station Merlot California
Butterfield Station Cabernet Sauvignon California
Chateau St. Jean Merlot California
La Crema Chardonnay Sonoma
La Crema Pinot Noir Sonoma
Big Tattoo White California
Turning Leaf Sauvignon Blanc California
Line 39 Cabernet Sauvignon Lake County
Benzinger Sauvignon Blanc Sonoma
Green Truck Sauvignon Blanc Lake County
Toasted Head Merlot California
Toasted Head Chardonnay California


Table 4 Downstairs
Greystone Cellars Cabernet Sauvignon California
Greystone Cellars Chardonnay California
J Vineyards Chardonnay Russian River
Guenoc Cabernet Sauvignon California
Guenoc Chardonnay California
Kenwood Sauvignon Blanc Sonoma
Chateau Ste. Michelle Merlot Columbia Valley
Francis Ford Coppola Directors Cut P. Noir North Coast
Mia's Playground Pinot Noir Sonoma
Esser Cabernet Sauvignon California
Cellar 8 Pinot Noir California
Robert Mondavi Private Selection Merlot California
MacMurray Ranch Pinot Noir Russian River
MacMurray Pinot Gris Sonoma
Dynamite Zinfandel North Coast
Rancho Zabaco Heritage Vines Zinfandel Sonoma
Edna Valley Merlot Paso Robles
ZD Cabernet Sauvignon Napa
Forest Glen Pinot Grigio California
Table 5 Downstairs
Lady Bug White Blend Mendocino
Wente Riva Ranch Chardonnay Arroyo Seco
Sokol Blosser Pinot Gris Dundee Hills
Bonterra Sauvignon Blanc Lake County
Montevina Cabernet Sauvignon California
Liberty School Cabernet Sauvignon Paso Robles
Liberty School Chardonnay Central Coast
Columbia Crest Grand Estates Chardonnay Columbia Valley
Tamas Double Decker Red Central Coast
Flora Springs Cabernet Sauvignon Napa
Jordon Cabernet Sauvignon Alexander Valley
Korbel Brut Sparkling California
Duckhorn Merlot Napa
Duckhorn Sauvignon Blanc Napa
Honig Sauvignon Blanc Napa
Middle Sister Smarty Pants Chardonnay California
King Estate Pinot Gris Oregon
Menage a Trois Chardonnay California


Many thanks to Glazers for providing all the wine and beer--we couldn't do this event without you!

“Dude, it’s cool!” Susan Toone, Part 1: Falling in love with bugs all over again

Editor's Note: MOD Voices is honored to present a blog mini-series by our friend Susan Toone!
 
Note to Readers: This blog does not contain scientific terms.
I wasn’t sure how much enthusiasm three teenagers, ranging in age from 13 – 15, were going to display when told I was taking them to the Museum of Discovery. They got really excited, like teenagers do. “Yeah, okay. Cool.”

Visiting the cow in "Room to Grow"

We were greeted at the museum by Borus the Sphinx Rat (who is hairless and jumped on his wheel immediately to impress us), Charles, a baby ball python whose body size has not yet caught up with his head, and Ginger, an Iguana who looks as if she has found her bliss.

Exhibits at the museum range from cool to creepy, from mystery to murder, from silliness to heartbreak. You can’t help but notice that Albert Einstein is to the museum what Nearly Headless Nick is to Hogwarts: an enthusiastic, friendly presence who gleefully peeps over the shoulders of children discovering their world through play.

My greatest learning experiences were twofold: how much I love bugs and how much science fiction owes to their behavior. You can’t help but think of Alien as you watch a spider deftly wrap a munchie in her web. Harry the Chinese Praying Mantis and his kin have obviously influenced the look of many aliens, both in look and manner. Although Harry also reminded me of Hannibal Lector, minus the fava beans and a good bottle of Chianti.

Susan Toone lives with her husband, two teenagers and two dogs in Little Rock. The husband and dogs are great; the teenagers are driving her crazy. She works at Acxiom and has a blog.


Editor's Note: Next, read more about Harry the Praying Mantis!

Tasty Brew by Brant Collins

Editor's Note: MOD Voices welcome guest blogger Brant Collins who gives us a little history of beer. Why? Because on October 21, 2010, the Museum of Discovery hosts its ninth annual UNCORKED wine and beer tasting event!


Many historians believe that the ancient Sumerians and Mesopotamians were brewing as early back as 10,000 B.C. Even though this product would have been different from the bottled varieties of today, it would have still been recognizable.



The ancient Egyptians and the Chinese brewed their beer, as did civilizations in America, where they used corn instead of barley. Back then, thousands of years ago, microbrews were very popular and on their way to what we now know and love today.

In the middle ages, European monks were the guardians of literature and science, as well as the art of making beer. They refined the process to perfection, and even institutionalized the use of hops as both flavoring and a preservative.



However, it wasn't until Louis Pasteur came along that a final, important development was determined. Until this time, brewers had to depend on the wild yet airborne yeast for fermentation. By establishing that yeast is actually a living organism, he opened the gates for controlling the conversion of sugar into alcohol.

Grapes grow well in warmer climates, while barley grows better in cool climates. This is how the northern areas of Germany and England first became famous for their beers.

Around a century ago, the United States had more than 2,000 breweries making many different styles and variations until 1920, when prohibition took effect. A lot of breweries went out of business or switched their production to soda. Not everyone stopped drinking, but gangster related products weren't known for high quality. Prohibition was repealed in 1933.

By the 1980's, there were only 40 brewing companies which only offered a brand of American Pilsner. Microbrews started to become popular when distributors really were convinced that at least some people would buy them.

According to the Brewers Association, 1,595 breweries operated for some or all of 2009, the highest total since before Prohibition. Craft brewers currently provide an estimated 100,000 jobs in the U.S., including serving staff in brewpubs.


--Brant Collins is the Admiral of Ales for BeerUtopia.com, New Media Artist and father of five.

Birthday Parties, Amy Bradley-Hole

Growing up, I had some awesome birthday parties. They were pretty simple - no bounce houses or circus acts or fancy food or hundreds of guests. No, they were simple but fun affairs. They usually involved splashing around in a pool or lake and generally being wild and crazy and burning off some energy. My mom really made them great, though. She had a knack for making a fun cake and tasty snacks. Plus she always came up with a neat theme and made sure the decorations were perfect.

As a mom, I'd love to give my kids the same kind of birthday experience. But the problem is, I work full time. I just don't have the time to plan a party, shop for decorations, come up with activities, etc. If I even thought about tackling a project like that, I would lose my mind.

The birthday boy

That's why I love the Museum of Discovery. They have the greatest birthday party service for moms like me. They let you choose from an assortment of themes that are sure to please any kid. And they take care of almost everything for you. Activities? Check. Drinks? Check. Plates and napkins? Check. Awesome-fun staff members who love hanging out with crazy, loud, rambunctious kids? Check! Someone to CLEAN UP AFTER YOU? A big, fat answer-to-my-prayers check. All you have to do is send out invitations and bring a cake.




And while it may not be the simple birthday party of my memories, it's still good, clean educational fun. It doesn't feel "bought" in any way. It feels wholesome. And after all, I think that's really what I loved about my childhood celebrations.

Captivated by a birthday party activity!

So if you want an easy birthday experience that will please you, your kid, your guests (and your wallet), look no further than the Museum of Discovery!

Amy Bradley-Hole is a busy working mom who barely has time to do laundry, let alone plan parties. An avid museum-goer, she loves all types of museums and exhibits. She also loves introducing her two sons to the world of technology and science. When they’re not in the Room to Grow space, you can find Amy and her family watching LSU football.

Editor's note: MOD VOICES is proud to publish this entry by our friend Amy Bradley-Hole.

Scorpions glow!

Did you know that scorpions glow under ultraviolet light? 
Every Saturday and Sunday through January 9, 2011 visit the 'Harry's Big Adventure Bug Petting Zoo' on the upper level of the Museum of Discovery. (Also visit the Museum of Discovery's permanent bug collection on the lower level.)

"Cuddles" the Scorpion wants to meet you!

Many other hands-on experiences are part of the exhibit

 (and included in your museum admission)

Thanks to our local sponsor

Hello Illusion Confusion!

OPENING SATURDAY OCTOBER 2:
ILLUSION CONFUSION!





"Is that for real? Or are you playing tricks on me?"


Put your senses to the test as you experience how perceptions often seem to fool even science! From mirrors to mazes to refracting light, you’ll learn that you can't always believe what you see. More information is available at our website HERE.

Meet Cuddles the Scorpion

Hi!  I'm Cuddles the Scorpion!

I really don't like my cute name. I'd rather be called something cool like VENOM or TOXIN or STING. I'm a carnivore, which means I eat meat. What people find cool about me is that I 'glow' under ultraviolet light. I'm a big fan of 80s music and I can't decide which of these songs is my favorite: “I Wear My Sunglasses at Night” by Corey Hart and “Rock You Like a Hurricane” by The Scorpions. Read more about my friends HERE.

Come see me (and more of my buggy friends) at

Thanks to our local sponsor

Healthy Habits at Home, Ginger Beebe

Arkansas' First Lady Ginger Beebe

As First Lady of Arkansas, I care deeply about the well-being of the children of our State. They are our future and our greatest responsibility.


Childhood obesity is a growing problem in our Nation and in our State. Almost 38 percent of Arkansas children and teens are overweight or obese, compared to 29 percent nationwide. Being overweight not only contributes to other health problems, it also affects academic performance. The obesity epidemic is not something we can ignore; fighting it requires a persistent focus on daily efforts to change our eating and fitness routines.


There are small steps we can take to teach Arkansas children healthier ways to live. We have to change the way people think about food, not just children but parents and teachers, as well. We have to increase physical activity and encourage children to play outside. You can even start your own garden, and have children learn the benefits of working with the soil to produce delicious food!


If we all work together, we can help ensure a healthy future for all children in Arkansas!


Below, you will find some of my favorite easy-to-prepare recipes for children. I encourage you to visit my Web site at http://www.arkansasfirstlady.com/ to view more recipes.


Pizza Squares
2 (8- count) packages refrigerator crescent roll dough 1 carrot grated
4 green onions, chopped
½ cup black olives, chopped
1 tomato, chopped
1 small head broccoli florets cut into bite-size pieces
1 cup shredded low fat Cheddar cheese
1 cup chopped cauliflower
16 ounces low fat cream cheese, softened
1 envelope ranch salad dressing mix


Preheat oven to 375 degrees. Unroll dough and pat into a rectangle on a baking sheet, pressing the perforations gently to seal. Bake for 13 to 15 minutes or until light brown. Remove crust and let stand until cool.


Toss vegetables with the cheese in a large bowl and set aside. Combine cream cheese and salad dressing mix with a hand mixer until smooth and fluffy. Spread cream cheese mixture over the cooled baked crust. Sprinkle with the vegetable mixture. Cut into small squares to serve.


You can substitute other vegetables if you like. Example: bell peppers, mushrooms, spinach leaves, red onion, and alfalfa sprouts.


Apple Cheddar Quesadillas
6 whole wheat tortillas
12 oz. shredded low-fat Cheddar cheese
2 apples (Gala or Fuji), washed and sliced
2 tbsp. butter


Sprinkle 2 to 3 tbsp. cheese over one-half of tortilla.
Place several apple slices, barely overlapping, on top of cheese.
Then sprinkle 2 more tbsp. of cheese on top of apples and fold tortilla in half. Repeat with remaining tortillas. Heat butter in skillet over medium-high heat and cook quesadillas until the cheese melts and the tortillas are golden brown on both sides.


Editor's Note: MOD Voices is honored to have our state's First Lady as a guest blogger.

Annual camp-in at the Museum

What happens when a group of kids spends the night at the Museum of Discovery?  This young visitor explains.

Why do 'hissing cockroches' hiss?

Jayme from the Audubon Insectarium explains why (and how) "hissing cockroaches" make the sounds they do. 
Every Saturday and Sunday through January 9, 2011 visit the 'Harry's Big Adventure Bug Petting Zoo' on the upper level of the Museum of Discovery. (Also visit the Museum of Discovery's permanent bug collection on the lower level.)

Many other hands-on experiences are part of the exhibit

 (and included in your museum admission)

Thanks to our local sponsor