Category: Warm Weather Sipping

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A Bouquet of a Dozen Rosés


Spring, is considered the official Rosé season, when everyone starts thinking it’s Rosé o’clock somewhere!

As we enter pink wine season, we find ourselves in a category run amok. Ten years ago, I was begging my customers to try the dry, refreshing Rosés of France, Spain and elsewhere, and to stop thinking all pink wine was sweet White Zinfandel. Even with in-store tastings , it felt like I couldn’t give a fantastic Rosé away. Fast forward to today and the Rosés are practically flying themselves off the shelves.

Where do Rosés come from? Well, there are the regional pink Rosés from such traditional locales: Provence, Rioja, Tavel, the Côtes du Rhône—with more pink wines from these classic places than ever before,  we need to pay attention to quality. Not only that, lesser-known regions are taking advantage of demand, many have no Rosé tradition at all and yet, are astonishingly good. The “newer” Rosés include grapes like Blauburgunders from Germany, Blaufränkisches from Austria, Agiorgitikos from Greece (surprisingly refreshing and delicious), Blaufränkisches from Austria and Cab Francs from the Loire (yum!). So you can basically find a Rosé from anywhere, even locally in New Jersey!

A good Rosé, by definition, should be bright, crisp, dry and mouthwatering with moderate alcohol. In the mouth, they should offer great acidity, a pithy tannin and a hint of minerality. Unfortunately, most domestic bottlings are sweet white zins, with quite a bit of residual sugar and a “thicker” texture. This is because many rosés are made using the saignée method, juice bled off a fermenting tank to concentrate what remains, not so much a product as a byproduct. Often these are high in alcohol (more than 13.5%) rendering them too ripe and too fleshy to be refreshing. 

Rosé should not be an afterthought or a byproduct, but something that had to be grown and made in the vineyard, harvested early to ensure good acidity and low alcohol, and made judiciously to preserve aroma and freshness. Settling for anything less is selling yourself short.

Prices for Rosé can range all over the map from $6 to more than $25 a bottle. It’s worth remembering that a pink wine’s main function is to refresh, and that can be done at a low price point. There are some Rosés, however, that have the pedigree, consistency and excellence that are absolutely worth the higher price: Bandol, older Riojas and certain Txakoli Rosés. Normally, if you’re paying more than $25 a bottle, you’re probably paying too much; more than $30, you’re being gouged, plain and simple.  It’s a good idea to ask your retailer for wines that are every bit as good for less money.

Here are a dozen serious Rosés that we happened upon in our travels. The prices range from $8.99 to $18.99 with one exception that is over $20. Most are in the 11 – 13% ABV — only one was 13.8%.

Pedroncelli Dry Rose of Zinfandel Dry Creek Valley 2017

The Pedroncelli family has been producing zinfandel-based Rosé since 1954 and they’re one of my favorite California wineries. The focus here is on crisp acidity and true varietal character allowing the fruit flavors to shine—and shine it does with bright aromas of strawberry, orange, rose petals, and spice. It offers full flavors of candied raspberry and cherry with a hint of white pepper spice. Even though it is made in a dry style, the wine retains a hint of sweetness because of the fruitiness of the zinfandel grape. This pink is refreshing, clean and crisp with a delicate berryspice finish. This one is so delicious and can be found in many shops and retailers. 

La Belle Collette, Côtes de Provence, Provence, France

I found this one at Tinali Wines in Brick. A classic French Provençal Rosé blend, it comes from the sunny hills of the Château de Saint-Martin – one of the 18 Grands Crus Classés in Provence. La Belle Colette  takes its name in memory of Colette, the Provençal writer. The wine’s bright fruity style is produced from six different grape varieties: Syrah (57%), Carignan (25%), Cinsault (9%), Grenache (7%), and Tibouren(2%). The floral nose is delicate offering intoxicating fragrances of raspberry and strawberry with a hint of lavender. The palate is round and fresh, tasting of summer’s red fruits—strawberry, raspberry, hints of apple, pepper and caramel flavors. At once it’s thirst-quenching and the velvety structure combines the fragrant flavors Provence in the fresh and delicate finish.

This Rosé is perfect as an aperitif on bright sunny days accompanied by Provençal style dishes, appetizers, summer barbecues and garden parties. This surprising wine is sure to become a summer favorite. 

Rose par Paris, Côtes de Provence, France

Another find at Tinali Wines, Rosé par Paris is a versatile, bright rosy pink Provençal blend of 30% Grenache and 70% Cinsault. Produced by Domain de l’Allamande, a 74-acre family vineyard in the heart of the Pierrefeu area. The property has characteristic limestone soils and a continental climate with a maritime influence, which give this wine a high minerality.

The nose is fresh and fuity with delicious aromas of citrus and berries. The flavors are refreshing with notes of rose water, cherry and strawberry backed by good zip. The  finish offers a fresh burst of citrusy ruby red grapefruit and a zingy minerality. Delicious chilled on its own, or with salads, meat, or a Provençal meals. 

Rhone to the Bone, Côtes du Rhône, France 

Clear light pink Rosé comprise of 80% Grenache and 20% Syrah. We found this one at Wegmans for under $10. The label was bold and definitely demanded our attention.  Once opened, the nose offered notes of red  currant, cherry, citrusy grapefruit and  a hint of mint. Sharp, viscous mouthfeel backed by a pleasant freshness on the palate, balanced by a touch of minerality. It was great for burger night and will become a regular in our lineup.

Rivarose Brut Salon de Provence, IGP Méditerranée, France

This was an accidental purchase at Wegmans. I planned to get another Rosé but this landed in my cart and at the checkout line instead. since it wanted to go home with me, I figured, why not give it a try? Made with 100% Syrah, this sparkling Rosé has gentle effervescent bubbles that offer a flavorful bouquet of berries and grapefruit. Apparently, Rivarose has made sparkling rosé in this region since 1909, and it is the only Brut Rosé from the heart of Provence. On the nose, strawberry and raspberry aromas dominate, while in the mouth the strawberry flavors and notes of exotic fruit combine with a fine and elegant mousse crating a bright sparkler with notes of citrus fruits and spice.

Enjoy on its own or as an aperitif pairing with cured meats, crudités, Provençal dishes or chocolate-based desserts. With its rose-petal hue and yummy crispness, you may just find that any occasion is special enough to pop the cork and celebrate! 

Fleur de Mer Côtes de Provence Rosé, Côtes de Provence, France 

Fleur de Mer is crafted by winemaker Florian Lacroux of the 50-year-old cooperative, Les Maîtres Vignerons de Saint-Tropez. A brilliant coral pink blend of 46% Grenache, 21% Cinsault, 14% Syrah, 19% Other (Carignan, Mourvèdre, Cabernet), Fleur de Mer evokes aromas of fresh watermelon, cherry, subtle citrus, peach, lavender and Mediterranean herbs. The flavor profile is a mineral-infused strawberry and mild grapefruit blend with notes of lime and tangerine. On the palate, this wine is light- to medium-bodied with nice controlled acidity that leads to a mouthwatering feel. This balanced, medium-bodied wine is fresh and elegant with a soft texture, a minerally finish  and refreshing acidity. This is a versatile wine that will pair with lots of foods, perfect for sitting oceanside or poolside on a hot summer day.

Honoro Vera Rosé 2017, Jumilla, Spain

Another inexpensive Wegmans find, this Spanish Tempranillo/Syrah blend was a delicious discovery. This beautiful salmon colored Rosé shows hints of watermelon rind on the nose. The palate shows primarily red fruit: cherry with a touch of strawberries and watermelon. The finish is very smooth and bright with watermelon and strawberries. Medium-bodied and dry it offers a nice lively, crisp acidity, that is both refreshing and approachable. Served chilled, this wine is a very refreshing and surprisingly versatile—perfect with food or just sipping on a hot day. It may be sipped as an apéritif or it can go with an array of foods: salads, seafood, side dishes, pork or chicken. A refreshing Rosé for any occasion including outdoor dining, picnics or backyard barbecues. It will be invited back.

El Coto Rosado, Rioja, Spain

This Rosado is a delicious Rosé made from  90% Tempranillo and 10% Garnacha, and it is one of our summer staples. A lively, pale  pink Rosé that at first offers up a sweet nose of fresh strawberries and raspberries with a hint of caramel. Silky and delicate, the wine follows with tangy, red cherry aromas with piquant herbal notes leading to ripe, juicy flavors on the palate. Dry and easy drinking, the palate is fresh as well as sweet, displaying a wide range of sharp and crispy red and dark fruits, strawberries and cherries. The cleansing acidity helps balance the fruit and the long, clean finish. It is versatile, ideal as an aperitif, great with salads, Mediterranean and Oriental cuisines and very easy to enjoy. 

Frog’s Leap, La Grenouille Rougante Pink, Napa Valley, California

There’s something fun about this wine, even though it’s kind of spare. The word “Rouganté” in the name seems to mean “blushing Frog.”  Made from 87% Carignane 8% Valdiguié (Napa Gamay) 2% Mondeuse 1.5% Charbono  and a half-percent of  Mourvedre/Riesling, it’s bone dry, and acidic, with modest strawberry flavors. This Californian is directly comparable to a Provençal Rosé.  Very aromatic, with aromas of apple skin, white flowers, a lot of strawberries and red fruits, gooseberry and raspberries that introduce this medium to full-bodied wine with vibrant acids and crisp fruit flavors. Delicate floral aromas and fresh fruit flavors come together in this classic style. Lifted by bright, natural acidity and low alcohol, this wine is the perfect companion to a warm, sunny day. A light tannic structure makes this wine food-friendly, with a clean and lingering finish. Nice and easy to drink and a perfect accompaniment to any meal!

Sidebar, Russian River Valley, Rosé, Russian River, California, USA, 2016

Made entirely from 100% Syrah, Sidebar Rosé hails from old Syrah vines in the Russian River Valley. This dry, succulent wine is a light pink-orange in color and begins with a robust flavor bursting with watermelon, cranberry and bristling acidity. There are classic notes of strawberry and watermelon, hazelnut and savory lemon peel that introduce a crisp, energetic and chalky palate which over-delivers flavor.  Dry and crisp, it remains lighthearted in the glass, finishing with a tease of grapefruit. This is one generously flavored wine, and is admirably dry and refreshing, with zesty red fruit, citrus and spice notes. Seamless, it’s medium bodied and has plenty of texture to offer around a crisp, meaty finish. 

Heitz Cellar, Napa Valley, Grignolino Rosé, 2016

Every year, Heitz produces a limited amount of their unusual and rare Grignolino Rosé and since 1961.Ruby grapefruit-red, it’s sultry with strawberry, watermelon, orange zest and salty spice flavor, highlighted with a vibrant and seductive nose of sweet red cherry, wild berries and floral aromas. This wine is built around great acidity, with just the subtlest hint of savory phenolics on the back end that cry out for al fresco dining. This one is a splurge Rosé.

Lest we forget New Jersey, here is my favorite home-grown New Jersey Rosé:

Four JGs Monmouth Blush, Colts Neck, NJ 

4 JG’s combines the crisp fruity flavors of Vidal Blanc with the French vinifera Cabernet Franc to create a delightful blush wine. With a medium salmon pink hue and the profile of a classic French Loire Valley dry rosé, this wine presents a beautiful balance of fruit flavors, refreshing acidity, and a clean, crisp finish. On the palate you get bright red fruits of cherry, watermelon, lime, and raspberry which continue to a crisp, dry finish of minerals, white flowers and savory herbs.This vintage of Monmouth Blush has a  label featuring Molly Pitcher…a local Monmouth County heroine. This wine is thirst quenching!

There you have it a bouquet of a dozen Rosés!

Entertaining, Warm Weather Sipping

Wine Cocktails for Summer


Now that it’s unofficially summer, it’s time to think about a few delicious wine cocktails.
While cocktails made with wine are by no means a new creation, they are enjoying a healthy revival as mixologists continue to craft better beverages and experiment with a variety of spirits, including wine as a direct route to making the traditional cocktail more food-friendly.

Amazingly, wine cocktails were at their height in the early 1900s with both table and fortified wines used as the drink base. That is until Prohibition took its toll on cocktails of all varieties. Today, these wine concoctions pair deliciously with food, friends, and festivities of all kinds. Plus, wine cocktails are inherently more relaxed because you can drink them from a straw. Even a bendy straw.

Sparkling wine cocktails tend to be all-time favorites with practically everyone. Typically they are a snap to make, bring festive bubbles to the mix, pair well with a variety of food and are just downright delicious.

There is the traditional Mimosa, a brunch cocktail, made with champagne or sparkling wine and orange juice, or the Bellini. The Bellini is perhaps Italy’s most famous wine cocktail, based on Prosecco and white peach nectar. Peaches and Prosecco, it doesn’t get much easier (or yummier) than this.

For a twist on sparkling cocktails, give this Gewürztraminer Agave Ginger Ale a try. Your mouth will explode with flavor when you use fresh ginger. Perfect wine cocktails balance sweet, spice, sour and savory. For this one we selected wines from Chateau Ste. Michelle, Columbia Valley, Washington. This wine is a beautiful blush sparkling wine, with essences of berries in the nose and on the palate. The initial impression is dry with a soft and fruity aftertaste. The Columbia Valley Gewürztraminer is also n lush wine with expressive fruit and clove spice. It also has a lot of floral character, while maintaining the grape’s natural crisp acidity.

Gewürztraminer Agave Ginger Ale
Ingredients
3 oz. Chateau St. Michelle Gewürztraminer
3 oz. Chateau Ste. Michelle Rosé
1 tsp of muddled ginger
3/4 oz. agave syrup
Optional: 1-2 dashes of tabasco
Preparation
Put sliced ginger and agave in a cocktail glass and muddle with a wooden spoon until ginger pieces are fragrant.
Add 3 oz Gewürztraminer. Stir. Strain into a sugar-rimmed cocktail glass with ice. Top with Ste. Michelle Rosé Brut.

If you are a Margarita lover, a Pinot-Grita is the perfect sip to kick-start the spring into summer season. This unique twist on the traditional margarita adds a kick of bright lime to the Pinot Grigio’s clean citrus flavor. With aromas of nectarine and fresh peach, this Pinot Grigio is crisp and refreshing, creating a light and invigorating cocktail perfect to enjoy with friends and family on a warm and sunny afternoon.

Pinot-Grita
Makes four servings
Ingredients:
3 cups Woodbridge by Robert Mondavi Pinot Grigio
¾ cup frozen limeade concentrate
½ cup fresh squeezed orange juice
3 cups ice
Lime wedges, to garnish
Salt, to garnish
Preparation:
Combine Pinot Grigio, limeade and orange juice in blender
Slowly add ice until all ingredients are well-combined
Pour into 4 salt-rimmed glasses, and garnish with lime wedge (optional)

For the Ecco Frutta, we used Ecco Domani Pinot Grigio. Ecco Domani translates to “Here’s tomorrow” in Italian, and this IGT Pinot Grigio’s light citrus and delicate floral aromas,tropical fruit flavors and a crisp, refreshing finish are perfect for the Ecco Frutta—a white wine cocktail where mango and kiwi marry  for summer sipping.

Ecco Frutta Wine Cocktail
Ingredients:
1 kiwi
2 tbsp Mango chutney
Ecooc Domani Pinot Grigio
Preparation
Muddle 1 peeled kiwi
Add 2 tablespoons of mango chutney (may substitute with 2 oz. mango juice)
Add 1 tablespoon of sweet basil
Add 2 oz. of Ecco Domani Pinot Grigio
Pour into a shaker and shake vigorously
Pour into a highball glass
Garnish with a kiwi slice

Not into super-sweet? We love this cucumber wine cocktail. It’s both refreshing and savory because the mint and lime add a slightly sour balance the drink. For this drink we used Robert Mondavi ‘s Fume Blanc, a blend of 87% Sauvignon Blanc and 13% Semillon. This wine is very aromatic with lush, floral and tropical notes ntertwined with lime zest, wet stones, fresh herbs and lemon curd. It has an intriguing, textured minerality, with lingering fresh lime and lemon verbena finish making it a perfect wine for this cocktail.

Cucumber Mint Fume Blanc Fizz
Ingredients
3 oz Robert Mondavi Fume Blanc  (or other Sauvignon Blanc)
3 oz Cristalino Brut Cava (or other sparkling wine)
1 oz cucumber water
1/2 oz lime juice
2 teaspoons sugar
pinch coarsely chopped mint
Preparation:
Make cucumber water by grating, blending and straining a cucumber. Add cucumber water, Fume blanc, lime juice, sugar and mint to a cocktail shaker. Shake with ice. Strain into a serving glass and top with 3 ounces sparkling wine.

For the Strawberry lemonade lover, we offer the Strawberry Basil Moscato Lemonade,
Here again, we went with an affordable Moscato because of its aromatic floral scents, and the light, sweet flavors of orange marmalade and marzipan. Normally, Moscato pairs nicely alongside cheeses and lightly sweet desserts, including creamy brie or ripe figs with honey. With the addition of Basil the drink becomes a bit more savory.

Strawberry Basil Moscato Lemonade
Ingredients
6 oz Woodbridge by Robert Mondavi Moscato
4 Strawberries
1 teaspoon sugar
1 sprig basil
1 ounce lemon juice
Preparation
Blend all ingredients, except wine, together. Strain into tall glass with ice. Pour over moscato. Add a bendy straw.

Okay beer lovers, If you feel it’s just not a cookout without the beer, don’t fret. Here’ a refreshing summer drink for you: the Ginger Shandy.

Ginger Shandy
Ingredients
Mint springs, for garnish
One 12-ounce bottle chilled ginger beer
1 thinly sliced lemon
Three 11.2 ounce bottles of chilled image002 beer
In a large pitcher, combine the Hoegaarden with the ginger beer. Stir in most of the lemon slices and mint springs. Fill 6 rocks glasses with ice. Add the remaining lemon slices to the glasses and pour in the shandy. Garnish each drink with a mint sprig and serve.

As you can see, the best summer drinks are full of flavor — they can be subtle, fruity, or just plain refreshing. Enjoy these alcohol-enhanced summer cocktails and drinks during parties, weekend cookouts, or while hanging out with a friend.

Entertaining, Organics, Value Wines, Warm Weather Sipping

Cool Sippers for Spring 2014


Lately, the question that I’ve been hearing from friends and customers is “What’s drinking for Spring 2014? What should I be drinking?”

Comfort food and classic cookware are making big classy comebacks. Chefs are taking down-home cooking upscale. Humble vegetables like beets and turnips are taking root on Michelin-starred restaurant menus from soups to dessert. It’s a good thing I like beets and turnips!

From my seat at the wine bar, I’ve notice five interesting trends and they are all good. Yes, there are new wines on the market, old wines are being rediscovered by a new generation of wine lovers and they are all waiting for us to take a sip.

First, more people will be discovering more affordable wines from different regions

The demand for established big hitters from Burgundy and Bordeaux continues to raise the prices and make it harder for regular every day consumers to afford them. Because of this many consumers are willing to try new wines from different countries, and discovering tremendous bargains. Portugal and Spain have had strong vintages and weak economies, and they have some great offerings on local wine shelves. Old world countries unfamiliar to the American wine drinker—Croatia, Slovenia and Bulgaria—are modernizing their vineyards and wineries to better compete in the world market. In South America, Argentina and Chile are producing new premium wines at great values. But will Brazil be the next trendy South American wine region? These regional shifts seem  driven by a genuine interest in more varietals and styles as a new generation of wine drinkers reveals itself to be more adventurous than previous generations.

  • El Coto Crianza, Rioja, Spain 
    El Coto de Rioja, in Oyón, was founded in 1970 by a group of wine makers committed to creating a new type of Rioja. Today, El Coto de Rioja Crianza is one of the most popular wines in all of Spain and one of the top-selling Rioja’s in the world. Dusty and leathery, it’s packed with the sour cherries and rustic aromas that are part of the classic Rioja profile. Made from 100% Tempranillo it is positively ancient in style. Basically, it’s earthy, with seductive cigar box, spice and herbal aromas balanced by plenty of scented red fruit to round out the rough edges. This medium-bodied red offers up a vanilla and leather-laden wine that has layers of fresh raspberries and cherry fruit flavors, cedar and spice with a wonderfully long, soft, yet earthy finish—the essence of fine traditional Rioja. I love it, but then, I love Spanish wines. If you’ve never had an old-school Spanish wine, I suggest you at least give it a try— it’s always a good value!
  • Bodega Luigi Bosca Finca La Linda Malbec, Argentina
    Established in 1901 by Leoncio Arizu, Bodega Luigi Bosca is the oldest family owned and run winery in Argentina and it is being managed by the third and fourth generations of the Arizu family. The winery owns seven vineyards and more than 700 hectares, located throughout the province of Mendoza. The Wine Spectator gave this little gem a solid 87 points and described it as “Toasty with plum, vanilla and mocha notes followed by a medium-weight, slightly firm, smoky finish.”  This intense red wine could be considered an amazing bargain with its fresh aromas of morello cherries and spices wafting from the glass. It is a well-structured, velvety wine with balanced tannins as a result of three-months spent aging in French oak casks. It will be hard to find another Malbec with such richness and depth at  this price.

New World Chardonnay revival

I’m hearing that Spring 2014 will be the Spring of Chardonnay. It looks like ABC (Anything But Chardonnay) may finally be falling by the wayside this year. Producers seem excited about Chardonnay, believing they have the right clones and vine age to produce superior fruit and leaner, cooler climate wines. Producers are limiting the use of new oak barrels to amplify the expression of fruit and “terroir” while reducing that huge “oaky” flavor. If you’re an oak lover, don’t worry, the oak won’t disappear completely, subtle use of oak will continue to play its part in the best Chardonnay. Look to see more aromatic and elegant styles from cooler coastal and higher altitude vineyards. These revived Chardonnays have the wow factor that has eluded us in recent years.
Here are two Chardonnays with an elegant expression of fruit and richness:

  • Josh Cellars Chardonnay, California
    Sometimes you just want an affordable, tasty Chardonnay and this wine from Josh Cellars delivers plenty of bang for the buck. Josh Cellars is the value line from Napa winery Joseph Carr. A blend of tank and barrel fermented fruit, this bright Chardonnay opens with inviting stone fruit aromas of ripe white peaches, apricot and pear accented by tropical pineapple and delicate notes of honeysuckle and white rose petals. On the palate, you’ll find lush peach, pear, citrus and tropical fruit in a creamy-textured, medium-bodied wine supported by just enough citrusy acidity.  Balanced, and round, the flavor profile is gentle — ripe citrus summer fruit, melon, peach and pear with hints of apple, light oak, and apricot aligned with a touch of vanilla and smoke. This Chardonnay is excellent with food , very enjoyable and a crowd pleaser. Serve it cool, not cold for the greatest benefits.
  • Joseph Carr Dijon Clone Sonoma Coast Chardonnay
    Winemaker Joseph Carr says he uses 100% French barrel selections and separated lots by  individual Dijon clones. The wine was barrel fermented and aged sur lies (on the yeast) with full malolactic fermentation. Indeed, he has produced a balanced, luscious and opulent Chardonnay from the Sonoma Coast region. The aromas showcase  green apples, vanilla, butter, lemon tart, a touch of apricot  and green pepper. There are light notes of oak and yeasty brioche behind the luscious fruit.  French oak aging imparts oaky smoke vanilla flavors. This is a classy Californian in a very Burgundian style and it will be perfect for any meal. This is one wine you can’t  afford to pass up!

Champagne isn’t the only Bubbly of choice

With bubblies, rising prices for domaine and estate Champagnes from established regions have caused us to reconsider our choices and to explore different regions. Although spending on Champagne has picked up, most consumers are not opting to spend the big bucks for every day occasions. Consequently, Prosecco, Cava and other sparkling wines are  gaining market share. Prosecco, made only from the white grape Glera, has embedded itself in the American wine vocabulary, palate and budget.

  • Riondo Spago Nero Prosecco, Veneto, Italy
    As with most Prosecco, Riondo Spago Nero is made using the Charmat method, meaning it is a first-rate wine to drink young and fresh. In general, Prosecco often has lower alcohol levels and is best consumed within 2 years of release. This 100% Prosecco (Glera) version is a personal favorite and Robert Parker’s Wine Advocate agrees stating, “This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. It is an ideal apéritif to enjoy over the next year.— 90 points.”  It is effusively fruity and light-bodied, not to mention delicious. This amazing little wine is a perfectly inexpensive sparkler, so if you love bubbles you can splurge a lot more often.
  • Veuve de Vernay Brut, France
    Veuve du Vernay Brut is a crisp, clean and refreshing sparkler from the Bordeaux region of France. This charming little wine is made from a grape called Ugni Blanc (or Trebbiano in Italy). It’s bright and zesty with hints of apple and pear on the nose and lots of fine velvety smooth bubbles. The flavors are very much apple and pear with a hint of toast. For the price, it’s perfect to serve at any celebration, as an apéritif or as a compliment to lighter dishes.

Sustainable, organic or biodynamic wines are becoming more numerous and mainstream

The Natural Wine movement has highlighted the need for greater sustainability across all wine production due to their obvious popularity with consumers. Actually, it seems the younger generation of wine drinkers are not asking “are you organic and sustainable?” But “why aren’t you?” Because of this, more and more wines will be labeled sustainable, organic or biodynamic as these eco-friendly vineyard practices gain popularity with growers and consumers.

  • Barone Fini Pinot Grigio 2012 Valdadige DOC
    I know a lot of Pinot Grigio lovers and this Trentino-Alto Adige winery follows all the strict guidelines of the Italian DOC while practicing sustainable agricultural techniques. The average vine here runs between 25 to 30 years of age and these older vines provide crisp, dry flavors of roasted almonds and surprising concentration of apple. Soft, round apple and pear fruit fills the mouth with ripe, juicy flavors. The finish is long with ripe apples and lychee nuts. This is a fresh Pinot Grigio and it is meant to be enjoyed with friends as an apéritif, or with a light meal.
  • Deep Sea Pinot Noir, Santa Barbara, California
    Deep Sea Pinot Noir is comes from Rancho Arroyo Grande in the Central Coast region of California, just thirteen miles from the Pacific Ocean. Most of the fruit for this Pinot Noir comes from the Solomon Hills Vineyard in Santa Maria, California. This Pinot greets you with a wonderfully smoky nose, hints of vanilla and caramel notes. Barrel-aged for 17 months in French oak, this wine is soft and silky with classic flavors of cherry, rose petal, and exotic spices.  Light and balanced, with delicious fruit, elegant oak notes and earth, this wine pairs well with many cuisines, or can be enjoyed on its own.

It’s in the Blends

Red blends have become a thing. Blends are perfect for when you don’t know what type of grape you want to drink or what to pair with your meal. A blend of several varietals will offer a bit more flavor, round out some rough edges and help compliment the meal. You really can’t go too terribly wrong with a blend. The easy-to-grasp concept, modest price points and flavor profiles can add a new dimension to your cellar and they can be found from every region.

  •  Apothic Red Winemaker’s Blend, California
    This is an inexpensive blend of Zinfandel, Syrah, and Merlot from California. It’s often a favorite at wine tastings. Think of it as a berry fruit bomb with a cornucopia of flavor. Plum and blackberry aromas are quickly followed by notes of vanilla, spice and a bit of maple. The flavors are a melding of juicy mixed berries, cherry cola, brown sugar and spice that give way to a finish of lingering chocolate and maple syrup. An intriguing wine that will take you on a full flavor rollercoaster ride. It pairs nicely with barbecue and pizza, but many love it on its own.
  •  Jean-Luc Colombo Les Abeilles Côtes du Rhône Rouge, Rhône Valley, France
    “Les Abeilles” is a tasty Rhône blend of 33% Grenache, 34% Syrah and 33% Mourvèdre. Named after the honey bees inhabiting the vineyards, this wine entices with intriguing aromas of plum, ripe dark fruit and a little licorice. This medium-bodied, velvety red has smooth blackberry and black cherry flavors with spice against a backdrop of smooth, silky tannins. It offers a dry and velvety finish. A great bargain.
  • Di Majo Norante Ramitello, Biferno Rosso, Molise, Italy
    I love a good Italian wine and this blend of 80% Montepulciano and 20% Aglianico is one of them. It begins with a lovely aroma of dark berry fruit, smoke, menthol and maraschino cherry. The wine tastes delicious with the berry fruit continuing from the bouquet as well as some added flavor of dried herbs, licorice and leather. This is a smooth, silky soft wine with very nice balance. The finish is dry and delicious with some lingering smoky notes.
  • Primus, Colchagua Valley, Chile
    Primus is a blend of Cabernet Sauvignon, Carmenere, Syrah and Merlot from Colchagua (pronounced  kohl-CHA-gwa) Valley which has been dubbed the “Napa Valley of Chile.” This blend is a big, full-bodied wine. The ripe red and black berry fruit aromas are layered with exotic spice. You’ll also note the telltale “Chilean” menthol and eucalyptus on the nose. Blackcurrant, blueberry, ripe cherry, chocolate, toasted oak, vanilla, pepper, anise, and rich chocolate flavors create a dense, warm, spicy, leathery, dark-fruited lovely wine with mouth-drying tannins.

There you have it, a dozen wines for spring 2014. Enjoy!

Entertaining, Warm Weather Sipping

Late Summer Whites


The sun is shining, and the idea of summer entertaining and weekend get-togethers are still a hot topic for many a wine drinker. We all know nothing suits late summer like fresh produce: garden tomatoes, fresh sweet corn, and watermelon dripping down your chin on the back porch,

For the past few years, oaky Chardonnays have been taking a backseat to trendier, unoaked versions, which I personally happen to prefer. Some aficionados argue that this is happening because American tastes are changing, but, the argument could be made that the change could driven by cost—the production of oak barrels and subsequent aging in them is expensive, and this could be a method for wineries to cut costs.

Some winemakers have resorted to inserting oak staves or oak chips, while others have used a “dusting” of oak in the Chardonnay to impart the creamier textures and buttery nuances that oaky style Chardonnay lovers prefer. Whatever the case, it is sometimes better to avoid oaky Chardonnays under $10. Many a Baby Boomer still loves oaky Chardonnays, but the Millennials seem to prefer sleeker, racier Chardonnays with little or no butter or barrel flavors. This burgeoning popularity of unoaked white wines seems to be igniting a larger trend toward aromatic varieties.
So, when it comes to wine, nothing screams summer to me quite like a super aromatic white gem with high acidity like a Riesling, Muscadet, Verdejo or Falanghina. These wines pair well with a wide range of food and are usually affordable. With these off-the-beaten-track wines, you’ll be able to expose your guests to a wine they may never have tried, making it an occasion they will always remember.

If you want a wine with high acidity, start with Riesling. Riesling is juicy, light to medium in body, refreshing and lower in alcohol. Its tangy acidity makes it a perfect accompaniment for all occasions— enjoy it before dinner, as an aperitif or with a meal. Today most German Rieslings are made in a dry style—bone dry—with bracing acidity. With German Rieslings, it is easy to identify which ones the driest, look for the German word: “trocken.” Other terms indicating drier versions of Riesling are halbtrocken (“half dry”) and the unofficial but widely used “feinherb”, meaning “fine dry.”

One bottle I always reach for when I’m looking for a fun label is Selbach Riesling Dry Fish Label 2012 from the Mosel-Saar-Ruwer region. It has the classic aromas of orange blossoms, peaches and mangoes blended with a whiff of ripe strawberries. The bright and fresh flavors of tart green-apple, a bit of apricot and peach are met with steely acidity. The finish is dry and long, offering just the right balance between sweet and tart.

Another German region known for good Riesling is the Rheingau and Josef Leitz Rudesheimer Riesling Trocken 2012 is a well-rounded, fruity and fresh mouthful. This medium-to-almost-full-bodied wine offers good acidity, appealing lemony fruit, tart pear and a nice minerally balance from the pure slate soils. It has a solid fruity/minerally finish.

If you’d like something a little less aromatic, try Muscadet. I love Muscadet. Light-bodied, mineral-edged and made with the white Melon de Bourgogne grape, Muscadet is an amazing food-pairing wine. The Muscadet appellation, mostly south of the city of Nantes on France’s Atlantic coast, is one of the largest in the country; the proximity to the sea moderates the region’s summer temperatures, making the wines lighter and lower in alcohol than those produced inland. Where in the rest of the Loire the dominant white grape is Sauvignon Blanc, Muscadet relies on the obscure Melon de Bourgogne.

Lean and acidic from France’s Loire Valley, it’s known for glorious pairings with oysters, but it often pairs just as gloriously with ribs, fried chicken and barbecue. Muscadet works well with spicy foods like those loaded with cayenne pepper because of its non-fruit characteristics: refreshing, citrusy acidity and lower alcohol level. Higher alcohol wines intensify spiciness. Plus, the wine’s flinty notes seemed to intensify smokiness of barbecue and the grill. Keep the bottle nicely chilled, and you’ll find many a match made in heaven.

Two to try are: Domaine de la Louvetrie Muscadet de Sevre et Maine Sur Lie 2011 and Chateau de la Ragotiere Muscadet de Sevre-Et-Maine Sur Lie Selection Vieilles Vignes 2011.

Domaine de la Louvetrie Muscadet de Sevre et Maine Sur Lie 2011. This small, family-owned estate located in the village of Muscadet has been organically farmed since 1999 and in 2002, was awarded official certification by ECOCERT. Scents of white blossoms and apple along with saline and herbal aromas are characteristic of Muscadet. The electric acidity makes it incredibly fresh and crisp with a lime and briny, mineral-laden flavor profile.

Chateau de la Ragotiere Muscadet de Sevre-Et-Maine Sur Lie Selection Vieilles Vignes 2011. From a large estate founded sometime in the 14th century, this light-bodied, lime-scented, wine is crisp and balanced. It also offers a creamier mouth feel than standard Muscadet as a result of extended lees contact. There are subtle apple and citrus aromas followed by a gentle hint of white pepper and a slight salinity. The flavors are a minerally blend of apple and lime that take this food friendly wine clear through the dry finish.

Probably one of the best values for a great white warm weather wine is one of Spain’s most often ignored wines: Verdejo. At its best Verdejo combines richness, freshness and lovely acidity while delivering almond-scented wines that offer a fine blend of near tropical orchard fruits with a fresh zesty edge. This is they type of crisp white I often crave, not only in summer but year-round, for its body and rich flavor. Verdejo makes a terrific food wine. Its citrusy notes and aroma—very similar to Sauvignon Blanc—pair particularly well with salads and grilled foods and it’s a must try for Sauvignon Blanc fans looking for something new.

One thing to note is that Verdejo can vary in style depending on designation. If it is simply labeled “Rueda” it must contain 50 percent Verdejo, and it is typically blended with Sauvignon Blanc or Macabeo, giving it a lighter-bodied and refreshing characteristic. It is fresh, smooth and floral, with a minimum alcohol content of 11 percent.

If the wine is labeled “Rueda Verdejo” it must contain a minimum of 85 percent Verdejo, but it’s usually 100 percent Verdejo. These wines offer great aromatics and elegant fruity aromas with hints of anisette and fennel. The primary characteristics are fruitiness with a bitter touch. These are dry wines with a minimum alcohol content of 11.5 percent. Both styles have a soft waxy texture on the palate and are often fuller-bodied. What food you’re pairing it with will determine which style you choose for your menu.

Bodegas Protos Rueda 2009 is made ​​from 100% Verdejo. Fresh and appealing, the wine is fragrant with tart, lemony, green apples, touches of fennel and fresh cut grass aromas. There is a distinctly mineral quality on the tongue followed by a pleasant lemon-lime underlay that provide a slightly bitter almond aftertaste. Dry and lively acidity gives added freshness to this full-bodied and well-structured white. Serve with grilled shrimp, fried haddock, fried chicken.

Bodegas Y Vinedos Shaya Verdejo Shaya 2011. Named for Shaya deer that are native to the vineyards in Rueda, Spain, this value-priced Rueda has the typical tropical touches of pineapple and slightly green aromas we seek. Exotic aromas of mango, melon and gooseberry touched with a “grapefruit zest” are followed by the riper, aromas of baking spices, spring flowers, peach and minerals. The flavors tease the taste-buds first with grapefruit, a touch of peach, some tropical fruit followed by spice flavors with a bit of stony minerality. There is a creaminess to the texture, vibrant acidity, and intense flavors that lead to a lengthy, fruit-filled finish and slightly bitter finish.

You may be familiar with Fiano di Avellino and Greco di Tufo from Campania, Italy, but there is a third white grape varietal from Campania: Falanghina. Although I enjoy both Fiano and Greco, this medium-bodied wine offers such a fresh, clean, dry taste, great acidity, and a long and floral finish. It’s almost like it was made for summer weather–the typical flavor profile is ripe fruit in the peach/lemon/pineapple realm with good acidity—more ripe and “tropical” than many wines from Friuli and Alto-Adige regions.

Cantine del Taburno Falanghina 2011 comes from the D.O.C. Taburno zone of Campania in Southern Italy. This refreshingly crisp wine sees no oak and shows citrus notes of lemon and lime, with green apple and almond tones adding complexity. Aromas of white blossoms, peach, melon and citrus are followed by more stone fruit on the palate, with apricots, almond flavors, tart apple, lemon rind, a touch of honey and a stony minerality. It is well-rounded and has great acidity and a long, clean finish. Serve well-chilled as an aperitif or with mussels, antipasto, fish, shellfish, roasted vegetables, lemon roasted chicken, pork and a variety of Italian dishes.

Capolino Perlingieri Sannio Falanghina Preta 2010. This easygoing wine is a lean, compact expression of Falanghina, opening with bright citrusy lemon, pear and kiwi aromas with the slightest a hint of banana. The flavors are full of sweet tropical fruit, peach, lemon and banana, but there is a lot of fresh focused acidity and it delivers a classy minerality on the surprisingly long finish.

There you have it, eight fun, whites to coolly sip through to the end of summer, and a perfect fit for lighter and transitional dishes this time of year. Just remember these food-pairing, aperitif wines skip desserts, sweetness is always a problem for these high-acid whites, as it makes them taste thin and aggressively sharp and not much fun at all.

Cheers.

About Wine, Organics, Value Wines, Warm Weather Sipping, Wine & Food Pairing

Grab your charcoal and your corkscrew, grilling season has arrived


On a warm sunny, summer afternoon, the big red winess that most of us would normally match with red meat are about as refreshing as a hot cup of coffee. Sometimes pairing wines with grilled food in warm weather just needs a bit of consideration regarding the flavors that outdoor (or indoor)grilling can bring to the plate: smokiness and charcoal. These alone can overwhelm less robust wines and make them appear wimpy next to your perfectly served rib-eye.
Zinfandel, Merlot, Shiraz and Malbec are always mentioned as the preferred wines to go with grilled red meats, because they each bring a few desired characteristics to go with that sometimes spicy and charcoal blend of flavors.
Zinfandel is a bold red wine that really bellies up to meaty, smokey flavors. This varietal’s black pepper spice, acidity and ripe tannins balance the fat and brings the texture to a new dimension. Zinfandel with it’s big, bold fruitiness is a natural when it comes to sauces and mild salsas especially sweet and spicy barbecue sauces. Butif your sauce is  heavily spiced, it could compete with this juicy wine and both could come up as losers.  In cases like this, the best spicy sauce/wine combination is often Merlot, because of its characteristic fruit-forward flavor profile. Merlot will support the spice and not aggravate it. Grilled pork chops, chicken and garden-variety salads with lighter dressings also mingle well with Merlot.

Another varietal that always seems to make the grill-friendly wine list is Shiraz (Syrah) As with the previously mentioned wines, this varietal is delicious with just about any red meat. Shiraz is dynamic, offering some aggressive fruit flavors, more mellow tannins and a softer-fuller body than a Cabernet. In fact, Shiraz absolutely shines with burgers, steak and hot dogs.

Quite a few wine lovers reach for an Argentinian Malbec to pair with those same burgers, steak and hot dogs, especially if they are smothered with onions sauerkraut and relish. Malbec has dark, plummy fruit flavors and a peppery spice edge that just works beautifully with grilled meat. Besides, it’s hard to argue with the value-for-money equation offered by this cheerful red with a lot of fruit intensity but not a lot of tannins.
If you want to be sophisticated or are a little unsure if what wine to choose, Pinot Noir will be your best safe bet. Pinot Noir a flexible varietal that is known for being extremely food-friendly. Pinot Noir with its hints of smoke and cherry can go from a juicy burger or grilled chicken to grilled fish —especially salmon—in a single sip.

One of the more versatile red grapes in the world, Grenache (Garnacha) from the rugged, rocky area in Spain’s Catalonia region is a favorite when grilling. These wines offer unmistakable candied fruit roll-up and cinnamon flavor tinged with both sweetness and spice. Grenache and Grenache- dominated blends are delious when paired with grilled meats.

Of course, you can’t only drink red. If you find it’s just too darn hot for red, you will find Riesling to be the perfect varietal for grilled brats, shrimp, barbecue chicken, and a variety of grilled veggies or pineapple.Besides, grilled fish and vegetables often generate a thirst for summer white wines. The important key point is to look for a wines with a savory character. Sauvignon Blanc has an herbaceous quality that supports marinades and sauces with similar attributes. Many fresh and lively Sauv Blancs are pungent, with nuances of dried herbs, and a slightly vegetal note that will highlight grilled veggies, roasted peppers and grilled.

Thick cuts of fish, particularly the richer salmon or tuna, are good with robust whites. Instead of reaching for a California Chardonnay, why not try a Torrontés from Argentina? Torrontés is Argentina’s white wine answer to malbec and offers enticing aromas that are strikingly similar to Viognier, with hints of peach pit, flowers, and orange citrus fruit, yet it is quite dry. This crisp white almost seems a little a bit like Viognier with the combination of soft stone and citrus fruits, floral oils and hints of spices, but is often much less expensive thanViognier—in fact, a good bottle of Torrontés is often under $15.  Although blackened Mahi Mahi, or grilled Cajun chicken with fresh mango salsa will work with Torrontés, you might want to pair it with a bit of Gewürztraminer. Gewürztraminer often offers a balance to spiciness with its slightly to moderately sweet character and honied hints of musky cinnamon, rose petals and citrus peel spice.

When it comes to pairing wine with the grill, it’s all about the sauce. Almost everyone who grills chicken or beef either marinates it or slathers it or something, so a simple rule of thumb is if it’s barbecue sauce, go red; if it’s citrus-tangy, go white; if you’re uncertain, go Pinot Noir—I’d go Rosé, but that’s just me.  No matter if it’s red or white don’t forget the 20/20 rule to give the wine a chill. If you don’t know the 20/20 rule, it’s simple: If the wine is white take it out of the fridge 20 minutes prior to serving; if the wine is red, put it in the fridge 20 minutes prior to serving.

Here are several delicious value-priced wines for the grill or any warm weather get-together:

Ravenswood Winery Old Vine Zinfandel, Lodi, 2010  (about $12)
This is a classic example of Lodi Zinfandel with plum, strawberry jam, blackcurrant jam and earth aromas and extreme fruit-forward flavors of thick, rich, concentrated blueberry fruit and soft spice. This medium-bodied wine offers minerals, decent acidity and easy mellow tannins to pair well with grilled meats.

14 Hands Vineyards Merlot, Columbia Valley, WA.  (about $12)
The wine is actually a blend of 78% Merlot, 14% Cabernet Sauvignon, 6% Syrah, 1% Grenache and 1% Cabernet Franc, making it a perfect grilling blend. The aromas start dark and earthy, slowly revealing notes of cherry. The palate offers lush flavors of mocha, black cherry and blackberries, followed by a bit of oak. It is smooth and silky with firm tannins that will pair well with just about anything on the grill. This is the perfect wine to bring to a cookout.

Hope Estate Shiraz The Ripper 2009, Western Australia  (about $14)
The ‘Ripper’ Shiraz has notes of crushed blackberry, cherry and mulberry over cedar, dried Provence herbs, lavender and a hint of mint. Full-bodied, ripe, rich, fruit-forward and concentrated, the blueberry  and blackberry and spice flavors blend with vanilla oakiness and are supported by definitive tannins and refreshing acidity, finishing with long lasting notes of toast and cedar. Bring on the steak!

Colores del Sol Malbec Reserva, Lujan de Cuyo,Mendoza, Argentina (about $9)
Colores del Sol, means “Colors of the Sun”  shows excellent balance with an opulent, full-bodied mouthfeel and ample fine grained tannins. Spice flavors lead into a rich, fruit-driven palate, dominated by flavors of raspberry and black cherry, currant and tea. Smoke, spice and caramel lead to the smooth finish. This wonderful red wine would pair well with grilled red meats,.

Castle Rock Pinot Noir California Cuvee 2011 (about $10)
This medium-bodied red is elegant, offering aromas of cherry, tea and herbal spice. Its smooth, silky-textured palate offers mild tannins, and flavors of black cherry, plum and spice,all the way through the long finish.  Brooding and savory, green, fennel-like edges feel refreshing and honest, avoiding the dried fruit flavors that mar many value-priced California Pinot Noirs. Perfect to set up for chicken or pork sausages.

Altovinum Calatayud Evodia 2011, Calatayud, Spain (about $10)
Evodia is an exciting project in the Denominacion de Origen Calatayud, hailed as one of Spains most progressive and promising wine growing regions. This savory wine has concentrated black cherry and cola on the nose, followed by raspberry notes with a bit of pepper and heat. This medium-bodied wine is slightly dry and a very much fruit-forward the with herbal notes of dried oregano and tobacco blend beautifully with black pepper spice for a good grill pairing.

Bodegas Juan Gil Monastrell Honoro Vera Organic 2012, Jumilla, Spain (about $10)
Monastrell accounts for 85% of the grapevines planted in Jumilla. Monastrell is known as Mourvedre in France, Mataro in Australia and is the M in GSM.  The nose is full of blackberry, bitter dark chocolate, raisin spice and licorice aromas. The boldness carries over to the Monastrell flavors, blackberry and fig compete with Australian black licorice. The mid-palate brings dried strawberry, raisins and a stiff brush of tannins, making it a nice organic favorite to grilled meats and vegetables.

William Cole Vineyards Sauvignon Blanc Albamar 2012, Casablanca Valley, Chile (about $10)
William Cole Vineyards lies deep within Chile’s prestigious Casablanca Valley—often called “Chile’s Burgundy.” Albamar pays homage to the Casablanca Valley’s foggy sunrise (“alba” means sunrise) and the cooling breezes of the ocean (“mar” means ocean). This wine offers excellent fresh citrus fruit flavors of Meyer lemon, lime and crisp apple. Dry, light and crisp with the right amount of acidity and minerality to compliment the vibrant fruit and mild herbal flavors. It is bone dry and very food friendly. Ceviche is just one dish that would match the acidity and mineral freshness of this Sauvignon.

Ruca Malen “Yauquen” Torrontés, Salta, Argentina (about $11)
“Yauquen” is a word from the Mapuche language that means “to share a drink with a friend”.  The bouquet is bursting with aromas of white flowers and citrus fruits. It is fresh on the palate with crisp stone fruit flavors, fresh dill, delicate herbs and good mineral and acid on the finish. The acidity makes it a perfect pairing with spicy cuisine, particularly Thai and Tex-Mex grill. Favorite pairings include: grilled or sautéed pork chops, pork tenderloin and grilled or sautéed veal.

Hugel & Fils Gewürztraminer, 2011, Alsace, France (about $23)
This white is very floral offering fresh aromatic notes of fruit and spice, rose, lily of the valley, mango, lychee, pineapple, passion fruit and cardamom.Fresh and dry on the palate, it sparks flavors of citrus, crystallized ginger and mango before becoming  floral on the high-acid finish. Very stylish with spicy dishes, grilled lobster, crayfish tails or grilled veal and pork.

Blue Fish Riesling Dry 2011, Niederkirchen, Pfalz, Germany (about $9)
Blue Fish Riesling has amazingly seductive aromas of ripe apricot, peach, pear marked with a lovely floral accent. This wine is dry with a a slight effervescence, pleasing structure and underlying acidity. Not overly sweet or dry, the smooth fruit flavors start with Granny Smith apples followed by lemon, raspberry, aloe juice, pineapple, sweet red apple and a hint of lime. This is a very crisp, tart, clean and refreshing wine would pair well with a  grilled ribeye steak or pork belly with scalloped potatoes.

Enjoy!

Home, Indoor & Outdoor, Value Wines, Warm Weather Sipping

Warm weather wines under $15


The first rule of wine drinking is: no matter the season, no matter the cuisine, you should always drink the wines that give you the most pleasure.
Unfortunately, most big red wines seem dull and overpowering because alcohol and tannin tend to stand out as summer temperatures rise. You may opt for that big, bold cabernet with a thick steak, but there is a lighter alternative such as a Pinot Noir, Tempranillo, or a red-Rhône blend; white wine lovers should seek out a Gewürtztraminer. The beauty of these wines, and the reason they go so well with grilled meats, is their savory character, which pairs nicely with the smoky, earthy aromas from summer time grilled foods. Just remember: 10 minutes in an ice bucket will do wonders for a tannic red wine on a hot day.

Chardonnay isn’t a first choice with summer’s grilled fish and vegetables. These call for white wines with savory characteristics like Sauvignon blanc, Gewürtaminer, or Riesling. Sauvignon Blanc—pungent and savory, with nuances of dried herbs, and a slightly vegetal note, pairs well with grilled dishes. Sauvignon Blanc and Riesling with citrusy notes play especially well with fish.

Here’s a selection of six summer-friendly wines around $10 or less that won’t break the bank:

Culture du Sud Vin de Pays de Méditerranée, France
This wine from the south of France is a satisfying blend of Merlot, Syrah and Grenache. Delicious notes of black cherry, tobacco and herb linger on the medium-weight finish.

Castle Rock Pinot Noir California Cuvee 2011
Castle Rock Winery is known for low-priced, readily available Pinot Noirs. This medium-bodied blend features fruit from multiple California AVAs and offers aromas and flavors of black cherry, plum, tea, herbs and spice. Smooth and silky with mild tannins, this value red has a wonderfully long finish. Pair with summer lamb, veal, salmon and light pasta dishes.

Albet I Noya Tempranillo Classic 2012, Spain
One of the best valued reds to come along in years, Albet i Noya has been Spain’s leading organic wine producer since 1979. Made according to strict organic specifications, this medium-bodied red highlights black fruits and Tempranillo’s blackberry aromas.  it is well-balanced, and offers rich fruit flavors, a vegetal note and terrific length on the finish.

Cono Sur Bicicleta Sauvignon Blanc 2012, Chile
This elegant, expressive and fresh Sauvignon Blanc has a herbaceous quality thats made to support marinades and sauces. Citrus notes of grapefruit and green apple intermingle with herbal hints and follow throught to a pleasant mineral finish. Fresh and balanced, this wine is an excellent choice to serve as an aperitif or with vegetarian combinations. Pair with soft and fresh cheeses, grilled chicken doused in Italian or citrus marinade, roasted peppers, veggies in fresh herbs, grilled fish with dill and lemon.

Bauer Haus Riesling 2010, Germany
Riesling, with its naturally high acidity and sharp piercing aromas can sometimes resemble Sauvignon Blanc, but instead of vegetation and gooseberry,  flowers, honey, minerals, nuts and citrus fruits aromas waft from the glass. Bauer Haus Riesling has peach and apple flavors with a crisp acidity that results in a well-balanced, easy-to-drink wine. It works well as an aperitif or paired with anything grilled: brats, shrimp, barbecue chicken, pineapple or veggies.

Two Vines Gewürztraminer, Washington State
Two Vines offers the typical Gewurztraminer aromas of apricot, orange zest and spice joined by lively citrus note and some floral notes. Upfront fruit flavors of melons, pears and lime give way to pink grapefruit and finish with bright acidity and a mineral note, balancing the wine’s subtle sweetness. Pairs with Asian dishes or zesty BBQ or chicken wings.

Value Wines, Warm Weather Sipping, Wine & Food Pairing

Grey skies are going to clear up with some sunny spring wines


Grey skies, low temperatures, snow and hail showers one minute, bright warm summer sunshine the next…aah, the joys of spring. When the weather is “in betweeny” like this, you need versatile wines that can adapt to changing weather conditions. It’s time for a wine rack spring clean!

The idea of changing the wine you drink with the season, just as you change your diet and your wardrobe still meets some resistance. People tend to ‘like what they like’ when it comes to wine, drinking the same bottles right through the year. The more pronounced acidity and palate weight of lighter wines may not be to your taste. But try them with the right kind of food and you’ll see how perfectly tuned they are to the flavors of spring.

Whenever I’m asked  about seasonal choices, I hear little voices calling out to me from their space on the wine rack, “Pick me! Pick me!”  But with limited space, we have to be discerning. Of course, I always start with my first tried-and-true favorite, Sauvignon Blanc. For white wines, there’s something innately spring-like in the herbaceous aromas and zingy acidity of Sauvignon Blanc. Although I love its refreshing gooseberry and leafy minerality charms, my spring versions need to be fuller in style, with a more weight and depth of flavor than in Summer when coolness and refreshment are of prime importance.
Here are two delicious American versions:

  • Kathryn Kennedy California Sauvignon Blanc (about $25)
    Good California Sauvignon Blanc is a trickier endeavor than it seems; so many fall too ripe, shifting away from grassy freshness; others take green flavors to an extreme. Kathryn Kennedy California Sauvignon Blanc  doesn’t play grassy, but it’s still zingy and fresh for the style, with flavors of dried hay, oregano, nectarine skin and a lemon-rind bite. Good for herb-laden foods and goat cheeses, it’s also an excellent “porch-pounder.”
  • J. Christopher Willamette Valley Sauvignon Blanc (about $18): This Sauvignon Blanc is a beautiful spring-scented wine and a perfect partner for delicious late-spring garden gems—peas, fava beans, fresh herbs—that are so challenging to partner with wine. This refined wine offers notes of elderflower, freshly mowed hay and ripe pear underlined by the crisp acidity we expect from Sauvignon Blanc Pour alongside a fresh-herb and chèvre salad for an ideal late-spring pairing.

Spring is also the time to reintroduce Riesling. Riesling tends to polarize wine drinkers—some love it, some hate it. There’s no denying Riesling offers crisp, fresh flavors and modest alcohol levels that make it perfect for spring sipping. If it’s the sweetness you want to avoid, stick to Alsace Riesling, German Kabinett Riesling or Clare Valley Riesling from Australia. If you want to avoid the typical kerosene flavors it can develop with age, stick to younger wines.

  • Josef Leitz Eins Zwei Dry Rheingau Riesling (about $17)
    Not that we don’t love the off-dry beauty of the German wines, but spring flavors lean just slightly toward a drier style, and dry German Riesling is a particular favorite because it can easily work all the way through a meal. The stony character of the Rheingau truly shines in this lean and exciting white. Eins Zwei Dry is full of lime pith, lemon, quince, cool stone, white peach-skin flavors and a hint of saline. It’s clean, tangy, fresh and thirst quenching on the palate…or, as we like to say, quite gulp-able.

The Albariño grape plays in the gray area between Riesling and Sauvignon Blanc, yet neither is a fully fair comparison.  Good Albarino can be lovely and expressive, rewarding you with a more exotic twinge like the stony character or subtle floral scent sof Riesling.

  • Bonny Doon Ca’ del Solo Estate Vineyard Monterey County Albarino ($18)
    This Albarino is grown biodynamically near Soledad, and it brings a curiously oily Riesling quality, with exotic scents of shredded green papaya, pomelo and lily. Zingy and almost clipped in its style, it still has enough sweet fruit to drink with a substantive seasonal main course.

One fashionable option is every sommelier’s darling, Grüner Veltliner—this Austrian grape is less demanding than Riesling, more sophisticated than Pinot Grigio and quite delicious ron its own.

  • Bethel Heights 2011 Grüner Veltliner, Oregon (about $18)
    This dry wine exhibits aromas of pear, yeast and lime with hints of spice and white pepper. There are herbaaceous notes in this light- to medium-bodied white. The clean mineral notes, crisp lemon, lime zest and hints of chalk are followed by a touch of flint and white pepper. A great dinner or sipping wine.

This spring, Pinot Grigio lovers should give the beloved Italian Falanghina grape a chance. Preta Capolino Perlingieri Falanghina Sannio DOC (about $16) offers just a hint of floral and fruit on the nose. Flavors of green olive and brine meld with dried lemon peel, apple, white peach and fresh green herbs. With its sharp as a tack, intensely mineral flavors, it’s often called the Pinot Grigio for grown-ups.

We love Chenin Blanc, and in its home territory of the Loire Valley the wines combine complexity and fruit with vibrant freshness. In South Africa, Chenin Blanc combines riper fruit flavors with an exotic pine-pitch accent that parallels spring’s fresh flavors. A good choice is: Ken Forrester Petit Stellenbosch Chenin Blanc (sbout $10). This producer is known for great values. With its steely, aromatic profile,  Fuji apple and a mouthwatering citrus presence, this value-driven wine can taste like a more expensive proposition.

Chardonnay lovers must try Chehalem “INOX” Willamette Valley Chardonnay (about $19) this spring.  This wine takes its name from the French abbreviation for “stainless steel,” and it has a crisp, steely delivery. Made from 100 percent Dijon clones, it is clean, light-bodied and wonderfully balanced. This white pairs best with grilled vegetables, mild goat cheese, chicken or trout.

Okay, so what reds are just right for Spring?

Pinot Noir is a good choice because it’s a supremely flexible grape. Pinot Noir’s low tannin and softly spicy fruit are the keys to its adaptability—it’s great with or without food, and is light-bodied enough to match up to warming weather. Young Pinot Noirs are best for that bright, intense, pure raspberry fruit, but you don’t have to sacrifice flavor and complexity.

  • Brooks Pinot Noir- Willamette Valley 2011 (about $21)
    The joyful young fruit – red cherries, strawberries, black raspberries – is what you notice first, but then a touch of cherry cola and peppery spices come through. that’s followed by smoky oak, along with a fresh emergu amd textire. Finishes with a refreshng bitter edge that cleans your mouth and a nice bit of spice that leaves you wanting more.

These are jut a few great buys for spring tasting and your spring wine cellar. Jut as you can never have too many pairs of shoes, you can never have too many styles of wine! Enjoy.

About Wine, Home, Indoor & Outdoor, Pairings, Warm Weather Sipping

Wines with a spring in their sip


Spring is here, and it’s time to start shifting from heavy winter red wines and Ports to light, refreshing white wines  that would reflect the seasons crisp breezes, green lawns, budding flowers, and sunny days as well as its rainy ones.
But, how do you break away from the same old, tried-and-true, go-to wines? One way is to make a pact with yourself to try at least one new grape varietal each month. Or revisit wines you have not sampled in a long time.
Personally, as soon as the weather warms up I slowly wean myself away from big and hearty dark reds to fabulous Rosé.

A current favorite everyday Rosé is Chateau Routas Rouvière Rosé from Provence.  A blend of 55% Cinsault, 23% Syrah, 14% Grenache and 8% Cabernet Sauvignon, it boasts a beautiful deep rose color and a wonderfully floral nose. The mouth feel and body are outstanding due to the skin contact used during the fermentation process (which also provides the great color). Super juicy berry taste coupled with great acidity balance this wine perfectly.  A natural for a bacon-infused risotto or grilled fish with an herb rub.

Another favorite is Pedroncelli’s Dry Rose of Zinfandel. Pedroncelli  is a fourth-generation California winemaker, and the family takes great care with what it does—supplying quality wine at good prices—and this wine is no exception. This Rosé is a terrific choice because it’s got some heft, as it’s made with 100% Zinfandel, yet it’s fun and fruity and easy drinking all the same.  It is dry and crisp, with some minerality.  It has a slight floral nose, heightened by aromas of just-picked strawberries followed by a sort of savory, herby element. Juicy berry flavors of red raspberry, currant and plum with a hint of watermelon are highlighted in this crisp, enjoyable wine. Chill this (especially this summer) and drink it on its own or with any summer food—burgers and barbecued chicken, roast chicken or grilled salmon, it’s perfect.

Of course, my first wine choice for this article was Sauvignon Blanc. There’s something innately Spring-like in the herbaceous aromas and zingy acidity of Sauvignon Blanc. Dry and crisp, with a herbaceous, grassy nose and flavors of citrus, vanilla, and melon can complement almost any warm weather menu.

Sauvignon Blanc is grown in many wine areas of the world. Interestingly, its grassy, herbaceous, and crisp characteristics are almost always present regardless of where it is grown. (The name “Sauvignon” is derived from the French “sauvage” meaning “wild.” Say Sauvignon Blanc to many a wine lover, and New Zealand or the Loire’s Sancerre or Pouilly-Fumé come to mind.

In France,  the grape is aromatic and fresh in the Sancerres and Pouilly Fumes of the Loire Valley. Pouilly-Fume is the firmer, drier and more elegant of the two and Sancerre is a little more fruity. A favoriet Sancerre is Pascal Jolivet Sancerre Chateau du Nozay 2010. Chateau du Nozay is one of the most storied properties in Sancerre. Pascal Jolivet is the sole producer of this domaine. grapes a distinct characteristic of smoothness and elegance. This single estate wine combines softness, roundness, generosity and mellow exotic fruit. Due to its great aptitude for ageing, the wines of Nozay will only improve with time.

Sauvignon Blanc is also grown in Bordeaux, where it is often blended with Semillon. An inexpensive choice would be Mayne Sansac, Bordeaux, which is a blend of 50% Sauvignon Blanc,  25% Semillon and 25% Muscadelle.  It has all the elegance and finesse of the best wines from the most  famous vineyards in the world. It is the perfect expression of the best soil and premium varieties of Bordeaux.t is obvious that this wine has been extremely well made and aged. Brilliant color, fruity, floral bouquet and excellent balance on the palate. Starts out crisp and fresh.   This full-bodied white wine has a brilliant color, a fruity, floral bouquet and excellent balance on the palate.

Sauvignon Blanc wine is perfect for just sipping by itself on the deck and Chile and New Zealand offer plenty of great value wines. Look for Marlborough on the label of Kiwi wines and the Casablanca Valley on Chilean wines. These are the most respected regions.

If you’re ever craving a strong, acidic wine with some serious backbone, give Spy Valley Sauvignon Blanc 2011 a try. With intense passion fruit and gooseberry fruit characters, this wine is a classic Marlborough Sauvignon Blanc. The wine is dry and crisp acid full of lime, grapefruit, and underlying rich tropical fruit flavors that lead to a sharp and fruity finish. (About $17)

From Casablanca, Chile there is Casas del Bosque Sauvignon Blanc  2010  This wine also has intense grassy and citrusy notes on the nose. The  palate is juicy, crisp and zesty, with flavors of fresh lettuce, lime, grapefruit  and green herbs leading to pure flavors of nectarine and white peach. It has a light and delicate finish. (About $9.99)

you fancy a change from the Sauvignon norm, sniff out a bottle of Assyrtiko (a-SEER-ti-ko) from the Greek Island of Santorini (Around $16). Banish all thoughts of evil Retsina and open your mind to the zesty, mineral intensity that the Assyrtiko grape produces on Santorini’s volcanic soils. Racing, even austere in its minerality when young, Assyrtiko gains secondary flavors and aromas that lean towards petrol, paraffin, and other phenolics over time. Santo Wines Santorini Assyrtiko White is light gold in the glass, with aromas of lemon zest, wet stones, and hints of baked apples. In the mouth the wine is zingy and bright with lemon pith and super juicy acidity. Notes of wet chalkboard linger in the finish. Bright and crisp and quite refreshing, in a way that belies its 15% alcohol. This is always a good one to taste blind and to play “guess the country”.

Feelin’ groovy with Grüner Veltliner.

This is a white grape primarily grown in Austria, Slovakia and the Czech Republic. Grüner, GV or Groovie, as wine lovers call it, is made in both dry and sweet styles. It features lemon-lime and peach flavors joined with occasional notes of white pepper and vegetal tastes, such as green beans and celery root.

Grüner’s signature is a spicy, peppery nose, and its high-acid and refreshing flavors will knock your socks off with asparagus, artichokes, vegetable dishes and vinaigrettes on salads. Or drink it by itself, as it’s nowhere as heavy as Chardonnay and has a tad more personality than Sauvignon Blanc.

Laurenz V. und Sophie Singing Grüner Veltliner  This is ultra-refreshing with zesty lemon-lime flavors, along with notes of green beans and delicate white pepper. With the high acid in the wine, you’ll find a perfect food partner for fish, veggies, pastas and most appetizers. The grapes for the Singing Grüner come predominantly from the  Kremstal area of lower Austria with a portion of the grapes coming from the Weinviertel region. The first sip of this dry,  light to medium bodied  white yields apple, peach and citrus flavors along with a typical Veltliner spiciness and, most notably, hints of white pepper. The soft and juicy palate is supported by fine acidity.

A soave little wine: Soave
In years past my experience with Soave was a tart-lemon dry wine with a bitter almond taste that was just wretched. Today, this lovely, lively dry white wine is made from Garganega grape (at least 70 percent in the wine), plus Trebbiano di Soave and Nestrano grapes grown in the Veneto region and province of Verona in northern Italy. Soaves are generally light-bodied and straw-colored with flavors of pear, lemon and green apple; notes of floral; and a hint of almond.

Allegrini Soave 2010 , Veneto, Italy (About $16.99) has soft aromas of wild flowers, pink grapefruit and lime. It is supple and elegant on the palate, with light minerality and an aromatic finish that suggests good ageing potential. This is a smooth and graceful wine, releasing a sensation of freshness and persistent aromatic notes. Ideal as an aperitif wine, this bright, straw yellow wine pairs well with raw fish dishes, tempura, sushi and sashimi, as well as spicy and sweet and sour dishes typical of Asian cuisine. Try this with an antipasto platter, a big bowl of mussels in white wine sauce, grilled seafood and shellfish.  The best way to appear suave is to drink Soave.

Now for a grape you will surely want to add it to your list of regular wines: Riesling. No, it’s not all sweet; in fact, most of the Riesling produced in Germany is dry, and most of this dry Riesling is kept in the country for the citizens’ consumption. I absolutely adore German and Alsatian Rieslings for their bracingly high acidity; slate and mineral notes; and flavors of peaches, green apple, sweet pear, apricot and lemon-lime. Dry Riesling is the most food-friendly style of wine found anywhere…and the best value.

Often German Rieslings can have a touch of sweetness, even at QbA level, and pair well with spicy food.  But more and more, dry German Riesling, known as Trocken, Kabinett Trocken or Spätlese Trocken versus just plain Kabinett or Spätlese, which are off-dry (slightly sweet) styles. Sweet Rieslings work beautifully with rich foods, such as foie gras, or spicy foods, but they don’t work with every food item on a restaurant’s dinner menu like dry Rieslings do. Dry Rieslings even have enough body to hold up to beef in the scheme of food and wine pairing.

Hugel’s “Classic” Riesling  2010 comes from Alsace. Etienne Hugel is one of Alsace’s most renowned producers. Zesty, refreshing, full-bodied and loaded with flavors of apples and pears, this dry, elegant, fresh wine is lively, frank and refreshingly quaffable, ideal for all those who appreciate classic Riesling.  You will love the fruit character of green apple, white peach, citrus, grapefruit and spring blossom agains the limestone, slate and minerals background. The wine is jam-packed with minerality, rich with ripe fruit and has searingly high acid. Think of this white wine as your squeeze of lemon over broiled fish. It’s perfect as an aperitif, with oysters, seafood, smoked fish and cheese. (About $21)

A less expensive and sweeter option is Fünf 5 Riesling “Sassy White” (About $8). Fünf 5 Riesling is a deliciously sweet white that always proves to be a crowd pleaser. Light, crisp and refreshing with a fruity, green apple taste, this bottle is great for spring time outside.

Gewürztraminer (geh-vertz-tram-eener) is under-rated, it’s partly to do with the tricky pronunciation of the grape. But don’t let that put you off because these can be sublime, especially from Alsace. They can be very floral and tropical, smelling of roses and exotic fruits, and usually full-bodied and heady.

Hugel’s “Classic” Gewürztraminer 2010 is a tangy white wine with apricot and spice notes. The aromas are floral—think honeysuckle, rose, and orange blossom—with a hint of the oriental. The flavors follow with orange blossom, tangerine, lychee and hint of pear. On the palate, the wine is dry, yet rich, fine and elegant, with excellent balance. It’s perfect for warmer weather and pairs beautifully with food (about $21)

Pinot Grigio from Italy will usually run you less than $20 a bottle and these are easy drinking wines. They mainly come from the cooler reaches of northern Italy, in Trentino Alto Adidge and Friuli. They are dry, light to medium in body and always marked by crisp refreshing acidity. Try them with scallops and crab cakes, or simply on their own. Pinot Gris from Alsace, France, tends to be full-bodied and unctuous, full of spice notes and peach and apricot flavors; Northern Italian Pinot Grigios are bright, light and zippy, with white peach or nectarine flavors and tingly acidity. New World versions are essentially divided into these two styles, and the wines tend to be labeled Gris or Grigio accordingly.

One New world Version to try is Bethel Heights Pinot Gris. This Pinot Gris is dry, with a strong citrus backbone. There are fruit forward citrus aromas of Meyer lemons, mandarin, and lime blossom. The palate showcases a refreshing focused core of citrus fruits over bright acidity, carrying the wine to a long finish. This wine exhibits grace and it’s perfect for warmer weather.

What about reds?
Very light reds, like Beaujolais, which work really well slightly chilled, are all about Summer drinking, but Pinot Noir is a supremely flexible grape which can suit many different foods and occasions. Pinot Noir’s low tannin and softly spicy fruit are the keys to its adaptability—it’s great with or without food, and is light-bodied enough to match up to warming weather.

A Pinot that recently came into my glass is Astrolabe Pinot Noir, from Marlborough, New Zealand and it’s  is certainly worth a try. It’s a bright medium red offering up inviting red currant, raspberry and spice aromas on the nose. It is sweet and plush, but with a firm shape to its red berry and cinnamon flavors. There is a light dusting of tannins and persistent fruity finish (About $20).

For a fun summer red, try Pedroncelli Friends.Red it is a lovely red table wine to share with friends and family. A proprietary blend of Merlot, Zinfandel, Syrah and Sangiovese, this red shows soft, rounded and tasty fruit notes. Black cherry and vanilla aromas are followed firm plum and toasty oak flavors that lead to an enjoyable finish. This is a graceful and well-balanced wine, that will pair beautifully with braised lamb shanks, seared salmon with balsamic sauce, barbeque chicken, couscous salads or simply your favorite appetizer.

The list could go on, given the multitude of other varietals that are available, and more importantly, enjoyable, but we’ll leave the rest for another time. So, whether cooking at home or visiting a local restaurant, try some adventure by ordering wine a little off the beaten path. It may be a home run.

About Wine, Pairings, Regions, Warm Weather Sipping

Pink and sparkly wine for summer days.


 A Pink Prosecco? Well, not exactly. This wine is definitely pink and from Italy’s Prosecco region, but now that Prosecco now is protected by a DOC, only sparkling white wines produced in the regions of Friuli, Venezia, Giulia and Veneto in Italy, and traditionally mainly in the areas near Conegliano and Valdobbiadene, in the hills north of Treviso, can be called Prosecco.

Imported to the Jersey shore by Barneget’s VE Raimo Brands  Costaruél’s cheeky pink Costaruél Rosé Cuveé Concerto is made from Raboso, a red grape. The Raboso grape is grown primarily in northeastern Italy around Veneto. This little-known grape is essentially the sister grape of the white Prosecco, and Costaruél uses it to make a similarly delicate sparkling wine. Unlike France, where the region controls the name, here the grape, Prosecco (or Glera), has created a name for itself and any non-prosecco grape grown in the region is simply out of the DOC.

This sparkler is something special—serve chilled, it feels light and refreshing, but because it is made from red grapes it holds up to heartier foods.

In the glass, it is a pretty shade of pink with pale copper reflections, the fine effervescent beads provide a golden sparkle to the wine. The aromas that greet your nose are elegant, dry and soft: fresh, mouth-watering strawberry and peach with just a hint of fresh herbs. The nose carries through to a crisp, prickly palate running rampant with fresh yet delicate, watermelon, red berries and a creamy mousse.

The first sip is a taste of sweet summer fruit backed with a tart tongue-tickling acidity. The subtle fruitiness is refreshing and leads to a crisp and dry finish.

This gentle pink is great served on a warm summer’s day as an apéritif prior to a barbecue, with hors d’oeuvres, summer salads, Sunday brunches, strawberries, cheesecake or as a special dessert.

You can also make a simple delicious Wine and Roses Cocktail using a 750ml bottle of Costaruél Rosé Cuveé Concerto and rose syrup. Pour four ounces of the sparkling Rosé into a Champagne flute, take one tablespoon of rose syrup and gently drizzle the syrup into the glass. It will trickle down to the bottom and create a pretty effect when served to delighted guests.

If you aren’t in the mood for pink, how about just sparkly?

Costaruél Prosecco Extra Dry would be a sparkler of choice, according to Vic Raimo, owner of VE Raimo Brands, he says says “Costaruél Prosecco is a sparkling wine made in Italy, perfect for beating back the summer heat. It is light, refreshing, low in alcohol and delicious.” He is also happy to announce that Costaruél Prosecco Extra Dry has won a Silver medal at this year’s Vinitaly competition in Verona, Italy.

Prosecco is Italy’s famous sparkling wine, and it is also the name of the white grape that is used to produce the bubbly. Costaruél Prosecco Extra Dry  hails from the Le Dolcirive Costaruél vineyards in the Prosecco di Conegliano Valdobbiadene DOC—situated between those two multi-syllabic towns some 30 miles north of Venice, and due north of Treviso.

Generally labelled as Prosecco, it is a sparkling wine made from the indigenous Prosecco grapes of this region. DOC Prosecco Appellation rules allow for up to 15% blend of other local minor varieties—Verdiso, Perera, Bianchetta and Prosecco Lungo. Costaruél Extra Dry Prosecco has some Verdiso—a grape discovered in 18th century. It increases acidity and gives more tangy flavor. As such it becomes more  important in hot years when the acidity tends to be low. The other grape in this blend is Perera—used to heighten the wine’s fragrance and flavors with its distinctive pear taste and aromas.

This pale straw-colored blend offers delicate fruit and enticing aromatics of granny smith apple, pear, some citrus and a dash of almond and gossamer bubbles.  The ripe mouth-watering flavors are of granny smith apples, followed by peaches, pears, some bready notes and gentle apricots. The fresh fruity palate shows forward acidity, warm fruit, honey, peach, green apple and citrus notes leading to a truly crisp long-lingering refreshing finish. This well-made wine has a luxurious edge, medium body, and some minerality to it, but it retains the playfulness Prosecco demands.

Perfect to pair with Prosciutto, stuffed mushrooms, creamy sauces, almonds, seafood, fried fare, spicy Asian entrees and even potato chips or buttered popcorn. This is a very forgiving, food-friendly sparkling wine option.

Prosecco is not meant to be aged, so drink it up!

Both wines have recently started appearing on local retailers’, if your favorite retailer doesn’t have it, ask them if they can order it for you.

Home, Indoor & Outdoor, Warm Weather Sipping, Wine & Food Pairing

Summer Chillin’ Cocktails


It’s the season of lemonade stands and porch swings and lounging with friends over frosty glasses of ice-cold refreshment.

Summer is the perfect time for cocktails. Actually we say that about every season. But summer is special, it’s time to find your favorite summer quencher and take a long, cool sip.

It’s no secret that summertime brings out the tippler in many of us. Last year, Americans drank over 420 million gallons of spirits and nearly 140 million of that from May to August, according to the Distilled Spirits Council of the U.S. December remains the big winner for alcohol consumption, but the longest spike is during the summer months.

That sure is a lot of screwdrivers.

While sweet iced tea and lemonade might seem like all-American refreshers, this year, there are all sorts of new variations in summer drinks—from a recently sampled bacon-infused bourbon to drinks using curried syrup as an ingredient. Mixologists are getting “as far out as possible” without sacrificing a lick of taste or imagination.

Since Americans drink nearly 100 million glasses of iced tea each year, we thought we’d start with an  Arnold Palmer. An Arnold Palmer traditionally is non-alcoholic consisting of half iced tea and half lemonade and is named for the golfer Arnold Palmer. It is often called a half and half. If you want to make your Arnold Palmer more “spirited” you can use one of the new sweet tea vodkas like Jerimiah Weed Sweet Tea vodka instead of regular iced tea. but be forewarned, these ice tea vodkas are strong and do not taste alcoholic at all, you may find they go down waaay too easy.

Another twist on lemonade that is popular is forgoing the iced tea flavor all-together and substituting an ounce or  two of that great all-American whiskey, Bourbon. Lemonade and bourbon over ice is quite refreshing and tastes great!

So are you thirsty? I have a few recently sampled summer cocktails that are fun and easy to make, but if you think this list is going to be made up of gin and tonics, watermelon punch, and seabreezes, think again.

Champagne Punch

This bubbly punch is just right for cocktail hour.
Ingredients:

  • 3 tablespoons Grenadine
  • 3 tablespoons Cointreau
  • 2 tablespoons Brandy
  • 1-3/4 cups Champagne
  • Raspberries, apples, or other seasonal fruit

Directions:
Fill a small ice bucket halfway with ice. Pour Grenadine, Cointreau, Brandy, and Champagne over ice. Stir gently, and ladle punch into 2 wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season. Makes 2

Nothing beats a watermelon martini on a summer day! This is a versatile martini, meaning you can use almost any of the white spirits (e.g. gin, vodka, tequila, rum). Bacardi Limon adds just the right amount of lemon and sweetness to complement the watermelon. This drink goes well with sweeter foods. If you prefer a more sour, robust martini, try adding some watermelon schnapps. Personally, I like a more subtle, fresh one.

The Sparkling Watermelon

Ingredients

  • 4 ounces watermelon puree, or juice
  • 1 ½ ounces Bacardi Limon rum
  • ½ ounce watermelon schnapps (optional)
  • Splash of lemon juice
  • Sparkling Wine
  • Basil sprig and watermelon wedge, for garnish

Directions.
Combine watermelon puree, Bacardi Limon and lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass,  top with sparkling wine and garnish a sprig of basil and a watermelon wedge.
If you like a stronger basil flavor, muddle the basil in the shaker before adding the other ingredients.

Note: To make watermelon puree, chop the watermelon into one-inch pieces, de-seed and blend. One medium-sized watermelon makes about four cups of puree.

I can’t think of a summer without having at least one drink made with tequila, but forget about Tequila Sunrises or my old standby the Margarita and try my newest favorite tequila special:

Metropolis Cocktail

Ingredients:

  • 1.5 oz of inocente Tequila
  • 2.5 oz of White Cranberry juice
  • 1/2 oz of Rose’s Lime Syrup
  • Garnish 2 or 3 frozen cranberries
  • Shake well, served up in a cocktail or martini glass

This last drink is perfect when served with spicier foods, it’s a Martini, it’s Sangria, it’s a Sangritini!

Sangritini

Ingredients:

  • 1 Orange slice
  • 1 Lemon slice
  • 1 Lime slice
  • ½ ounce Citrus or Orange vodka
  • ½ ounce Cointreau
  • 2-½ ounces Merlot wine (inexpensive)
  • 1 ounce Pineapple juice
  • Cherry, for garnish
  • Orange wheel, for garnish

Directions
Mash together the fruit slices with the vodka and cointreau in a cocktail shaker. Add the red wine, pineapple juice and ice and shake vigorously. Strain into a chilled martini glass. Garnish with a cherry and an orange wheel.

Enjoy!