Category: Wine & Restaurants

About Wine, Entertaining, Organics, Regions, Value Wines, Wine & Restaurants, Wine Dinners

2011 the year of the comeback


What are the new trends for wine in 2011?

Well, let’s begin with the fact consumers are still looking for quality and are willing to pay for it, but value is more important. Many wine directors are heeding customer suggestions and are highlighting value rather than price on their lists.

So with this concern for value, what will we be hearing more about in 2011?

The next great frontier: Malbec.

Discovering value wines is always popular, this year look for robust wines from Chile, Argentina and even Uruguay—these wines are not only getting better, they’re getting cheaper. In fact some great “discoveries” are coming out of he foothills of Argentina’s Andes Mountains. Malbec is the new darling of the red set—some call it the new Cabernet. It’s soft and supple like Merlot, but with the bigger and more complex Cabernet taste profile. In fact, Malbec has a big, smoky, flavorful taste profile that Americans want, while delivering exceptional depth and structure . Plus, it offers huge value for the money. Think of it as a less expensive alternative to Cabernet Sauvigon, falling somewhere between a fruit-forward new-world wine and a classic, more structured old-world. Since a good California Cabernet Sauvignon under $40 is becoming harder to find,  an easy to find good Malbec under $20 can be just the ticket.

iPad Wine Lists will become more prevalent.

The latest “sommeliers toy” is an iPad wine list. Digital wine list tablets are adding a dynamic twist to learning about wine in a restaurant setting. It doesn’t totally replace the sommelier, but it makes selecting a bottle of wine more interesting than traditional paper wine lists. Plus, with the ability of the “wine tablet” to educate us about the wines on the wine list through a “SmartCellar” application, choosing a wine should become simpler.

South Africa—it’s not just Pinotage anymore.

This underappreciated region is seeing South African wines increasing in popularity. The lower prices on these wines are a good match for Americans’ thinner wallets, with most drinkers shopping for wines that cost less than $20 per bottle.  With the success of the world cup and a big marketing push by the wineries of South Africa, this region is on people’s minds a lot more.  Beautiful Bordeaux blends, big Shiraz, crisp Chenin Blanc (Stten) and unique Pinotage are appearing on wine shop racks more often.

Spain will continue to amaze us.

Spanish wines are still highly popular. Spain’s sizzling wine regions, are producing wines that are unique, and convey freshness and elegance. Spain has the largest number of old vines anywhere in the world and with new winemaking techniques, the chances are that you will find more than one perfect match. Spain seems to have managed to defy the value of the euro and send us luscious, well-priced wines. The bang for the buck is still there.

Crazy for Pinot Noir?               

Pinot Noir continues to be popular, but it no longer appears to be recession-proof. That simple fact alone, could be good news for Pinot lovers. Thanks to the Pinot Noir phenomenon, sparked by the movie Sideways several years ago, a lot of pinot was planted—not only in California, but in Oregon and New Zealand—and supplies may soon outstrip demand.  Pinot Noir’s oversaturation of the market  may have led the pendulum to swing the other way—a perfect scenario for lower prices.  While there may not be a collapse, there will be many more value-priced offerings coming to market.

“Boomer” Chardonnay.

If you want to date yourself, order Chardonnay. California Chardonnay is associated with baby boomers, so it has gained “a geezer image”. (Yep, baby boomers are becoming “geezers”, who’da thunk it?) Although Chardonnay continues to be this country’s top-selling varietal, this grand dame of white wines has lost it’s luster and sales have been dropping. There is still a core of loyal followers but, it’s not developing any new drinkers. Which is too bad, because California Chardonnays have become better, featuring less heavy oak and more complexity and style, making ABC (Anything But Chardonnay) a phrase of the past. Chardonnay producers are taking the cue, finally moving to un-oaked Chardonnays emphasizing fruit flavors and toning down oak and buttery notes. Restrained and elegant examples that are the perfect balance of oak, fruit and quaffabilty have stepped forward. Thankfully, those blousy over-oaked California fruit bombs are now few and far between.

Riesling reigns

In the world of white, Riesling is the undisputed darling du jour. People are getting away from Chardonnay, and Riesling gives people the flavors they want in a diversity of styles. It’s the fastest growing white wine, and in the wine-growing region where it thrives—Germany, Australia, New Zealand, California, Oregon and Washington State—demand outstrips supply.  The shift away from oak flavors to aromatic wines with higher acidity and the “talk dry, drink sweet” phenomenon (by which consumers profess an affinity for dry wines when in reality they prefer higher sugar content), has opened the door for Riesling. This versatile wine can be dry or sweet and it’s food friendly or great all by itself.  Riesling is particularly appealing thanks to the explosion of Asian and spicy cuisines that work so well with the grape.

Pink: Here-to-stay Rosés

Rosé wines have been on fire for the past five years. As Americans finally understand that all pink wines aren’t sweet, dry rosé consumption is growing and is no longer confined to the most sophisticated. Most of the Rosé table wines are French, but you can also find high-quality Spanish, Italian, New Zealand and even American Rosés. Rose wine is no longer just a summer wine, but a must have regardless of occasion.

Dessert wines are making a comeback. 

Yes, that’s right, dessert wines, always a hard sell in America, are coming back on the scene. These sweet, Port-style syrups are dark, fortified and more versatile than you might think. With giant bouquets and fruit on the nose, many dessert wines today have a zingy freshness that pairs well not only with desserts like chocolate cake, but also with cheese dishes, gourmet pizza, savory dishes, and even Swedish meatballs.

Green is the new black!

New sustainable practices have made your glass of vino even more guilt-free, and in 2011 conscious farming will flourish. In every facet of life, people are turning towards healthier foods and more sustainable choices. The demand for organic products continues to grow as more and more people are paying attention to the quality and ingredients of their food and beverage items. Expect to see new organic selections at your supermarket and liquor store shelves, as well as more organic cocktails on menus at bars and restaurants.

Think global – act local.

Another huge trend is locally produced wine, and in particular urban wineries, which go beyond the tasting room to include in-house grape processing as well. A weekend in Napa is nice, but when you can’t make a trip out to Napa wine country, then indulge in a trip to a local winery. New Jersey has 37 local wineries all within a short drive away, perfect for a weekend outing, or find the local vineyard wines in your local wine shop.

Dinner at 8 — wine dinners are in vogue.

This supposedly will be the comeback year for the wine dinner.  The art of food and wine pairing is too good to be left out.  Education is the best friend of the wine dinner and it makes for an entertaining evening with good friends.

There you have it a concern for price and great priced and value wine from Spain, South America and South Africa which are perfect for your stay-at-home wine dinner with friends. Chardonnay and Cabernet Sauvignon are getting competition from Riesling and Malbec, and more people will be be drinking Rosé and seeking dessert wines instead of cheese cake. Pinot will continue to hold its own and we’ll be looking for more organic and sustainable wnes on that iPad wine list.

Just don’t forget to invite me to your wine dinner! Cheers!

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Entertaining, Events, Pairings, Wine & Restaurants

Sandra Bell at Forte Resturant


Forte Unique Mediterranean Cuisine and Gerard’s Wine and Spirits come together to present a food and wine tasting featuring Sandra Bell of Bell Winery of Napa Valley, California.

Forte Unique Mediterranean Cuisine will be serving six of Bell Winery’s best wines accompanied with fine cuisine as only Forte can present.

Established in 1995 by Jon Ucal on Bridge Avenue in Point Pleasant Borough, Forte Unique Mediterranean Cuisines specializes in the cuisines of France, Italy, and Turkey. It is one of the finest restaurants on the Jersey Shore, highly acclaimed for its superior food, extensive wine menu, outstanding service and warm décor. Its classy atmosphere is perfect for this wine tasting.

Jon Ucal and Joseph Stephens II of Gerard’s Wine & Spirits invite you to join them as they present and sample Bell’s fine Napa Valley wines with Sandra Hewitt-Bell of the winery.
Sandra says Bell wines are so well received because they have Anthony, her husband and the winemaker/owner with more than 30 years of winemaking experience and a passion for taking Cabernet Sauvignon to new heights; a brand new winery building quietly perched in the south end of Yountville; a library full of medals for their wines; and two brand-new, barely-worn bocce courts. She often states, “ I think that we really do try to honor the sense of place, and honor the sense of grape. I believe that Anthony, because of who he is, he makes wine differently than anyone else in California.”

Some of the Bell wines to be featured with Jon Ucal’s fabulous menu will include: Bell Wine Cellars Sauvignon Blanc, Lake County, California 2009; Big Guy, Red Wine, California, 2007; Bell Wine Cellars Claret, Napa Valley, 2006; Bell Wine Cellars Cabernet Sauvignon , Napa Valley 2006; Bell Wine Cellars Syrah, Canterbury Vineyards, Sierra Foothills, 2007; and Bell Wine Chardonnay Napa Valley. It looks to be a delicious time.

After the tasting, Gerard’s will be taking orders for these Napa Valley wines which customers will be able to pick up at Gerard’s store location two blocks from Forte on Bridge Avenue.

The cost for this event is  $45 and it includes tax and gratuity. To make reservations to attend this tasting on Friday, October 14, at  Forte, please call Forte at (732) 899-5600.
Forte Forte Unique Cuisines is located at 2154 Bridge Avenue, Point Pleasant Boro, NJ 08742-4916.

Gerard’s Wine and Spirits is located at 2310 Bridge Avenue, Point Pleasant. – (732) 892-6161

Entertaining, Events, Pairings, Wine & Food Pairing, Wine & Restaurants

Mister C’s Wine and Food Pairing


On September 29th Mister C’s Beach Bistro  presented their first wine and food pairing of the fall season. 78 guests were treated to an assortment of six wines and six food samplings designed to delight their palates. Mister C’s chef, Micheal, impressed the entire contingent with his culinary skills.

The first selection was a Ferrari-Carano Fumé Blanc, Sonoma County, California 2009 paired with Goat Cheese Medallions, heirloom tomato relish and crostini. The guests were instructed to first take a sip of the wine and reflect on the acidity and flavors,  try the food and sip the wine again. When tasted with the goat cheese, the citrus, mango, kiwi, and lime aromas and flavors were softened and the flavors of vanilla, guava and grapefruit shone through complementing the tanginess of the cheese. The crisp freshness and subtle oak characteristics added a bit of complexity and depth for this classic pairing. Many who said they didn’t enjoy the first taste because they thought it was “too acidic”, said they were surprised by how much they liked it with the cheese and how creamy the wine and cheese became when paired together.

The second offering was a very traditional pairing, Smoked Salmon Crepe, shaved fennel and creme fraiche with a Rodney Strong Estate Pinot Noir, Russian River, California, 2008. The smokiness of both the salmon and the pinot noir melded together beautifully on the palate. The supple texture of this lively, medium-bodied  wine offered cherry and rose petal aromas and flavors which beautifully set off the shaved fennel. The subtle, toasty vanilla flavor of the wine was topped off by the fresheness of the creme fraiche. This seamless tasting proved why Pinot Noir and Salmon are a perfect classic pairing.

Vegetarians take note: the third selection was a very happy surprise to everyone: a Grilled Vegetable Kabob with braised lentils paired with a sangiovese. At first, it seemed the Antinori Santa Cristina Sangiovese, Tuscany, Italy, 2007 would overpower the vegetables because it has an intense aroma of fresh fruit and flowers. But, when sipped with the vegetables, this structured wine proved to be well-rounded and harmonious. In fact, the wine made the lentils stand out and seem so much richer. The sweet tannins and a lingering taste of fruit blended beautifuly with the charred grilled flavors of the squash, tomato, mushroom, and onion kebab. It was truly a delight.

Then came one of the most favorite pairings of the evening: Saffron Risotto Cake, filetto sauce and shaved pecorino paired with Montes Purple Angel Carmenére, Colchagua Valley, Chile, 2006. Purple Angel is a blend composed of 92% Carmenére and 8% Petit Verdot. The pungent scents of red and dark berry preserves complicated by musky herbs, cracked pepper and potpourri, with an undercurrent of oak spices, balanced the acidic tomato base of the filetto sauce and shaved pecorino.The delicious risotto was cooked to perfection and balanced by the sweet blackberry and candied cherry flavors of the sangiovese. The combination of the wines velvety tannins and bright minerality enhanced the tangy edge of the pecorino and filetto sauce. Delicious flavors lingered long after the dish was finished.

The Risotto cake was followed by a Grilled Diver Scallop on a bed of Asparagus Corn Salad olive aioli paired with Esperto Pinot Grigio, Veneto Italy, 2008. Guests were told the wine was selected to act as a lemon lemon would for seafood. The freshness was the first thing one noticed followed by a delicate orange peel spiciness that complimented the scallop so beautifully. The structured full-bodied palate was intense with citrusy acitiy that balanced the olive aioli accenting the rich flavors of the asparagus and corn. It was a clean, crisp, and super satisfying pairing.

The last pairing was the dessert pairing. Normally, one would think salad would be the first course, but the Watermelon and Fresh Mint Salad paired with Columbia Winery Cellarmaster Riesling, Columbia Valley, Washington, 2008 made for a delicious and semi-sweet finish. The watermelon was perfectly chilled and the bits of fresh mint lifted the flavor. Bits of craisins added a sweet tartness and chewy texture. The Riesling, with its pleasing, floral aroma with hints of peach, quince, lime and clove offered rich, crisp and full-flavored fruit that, when combined with the watermelon, created a delicious mouthful of fruit salad. The wine and watermelon combination was fresh, refreshing, bright and a bit off-dry. A perfect finish to a delightful tasting.

The servings were generous and it was easy to see no one left hungry. Hostess and owner, Karen Marzulli, stated that “everyone received a little more than a pound of food each.” The best part? The price, an affordable $35 for six generous portions and wine samples and a beautiful view.

If this first of Mister C’s series of food and wine pairings is any indication of what is to come this season, you will be well served to begin making reservations now. Mister C’s Beach Bistro is located on the beach at Allen Avenue in Allenhurst, New Jersey 07711. Future pairings and events are posted on Mister C’s Beach Bistro web calendar.

About Wine, Entertaining, Value Wines, Wine & Restaurants

The Joy of BYOB


This month we explore the joys of BYOB. BYOB is  most commonly meant to stand for “bring your own bottle”.  It is generally recognized that the more modern usage of the term was initiated by drinkers in the 1950s, but in the early 19th century, the term BYOB was used in society slang to mean “bring your own basket”, with reference to group picnics. A basket would of course often include alcoholic beverages, but this is not believed to have been the primary focus of the term. Later, “BYO” (Bring Your Own) emerged to allow guests to bring their own bottle or bottles of wine.

Here on the Jersey Shore Bring Your Own Bottle restaurants represent an incredible windfall to the conscientious diner. Many are exceptionally fine dining establishments to which you may tote along an exceptional vintage of your own choosing and match it up with superior cuisine. This gives us the best of both worlds fine dining and favorite perfectly matched wines.

If you are a relative newcomer to the world of wine, a visit to a BYOB restaurant could seem to you to be a major inconvenience. Not only does it necessitate a trip to your local wine shop, and the time and trouble spent scouring the shelves for what you hope is an appropriate vintage; it also represents the mental anguish of wondering whether your selection(s) will ultimately be considered beneath contempt by some restaurant lackey. But as you become more adept at deciphering oenological esoterica and, perhaps, even begin to lay away a few bottles in that unused hall closet or cellar, your fears will undoubtedly dissipate. In the meantime, console yourself with the fact that you are saving your hard earned dollars by frequenting a bring your own restaurant.

There is only one rule of thumb to consider: Choose a wine that will be compliment both your food and your surroundings. Fine restaurants call for equally fine wines or, more simply put just bring a good wine.

The rules for wine pairing have relaxed a bit, but the fact remains that certain flavors of food and wine mix better together than others. When pairing food and wine, the goal is synergy and balance. While it isn’t unheard of to have a white wine with meat or a red wine with fish or seafood, you don’t want to serve a very strong tasting wine with a delicate entree (think Cabernet Sauvignon with sole), or the other way around. The wine and the food should complement each other, not battle against each other. One way to decide is to remember what some experts recommend, “Simple wines with complex foods…complex wines with simple foods.”

When in doubt about your menu choices, bring  two bottles, one white and one red. This is particularly important when you’re not quite sure where your taste buds may lead, or when you’re dining at an exceptionally fine restaurant. When you tote along two bottles you are not only increasing the spectrum of gastronomic possibilities, you are also serving notice that you take both food and wine seriously. Like it or not, whether purchased on site or ferried across the threshold, wine makes a statement, a statement that restauranteurs are quick to pick up.

I often bring two of the bottle I plan on drinking with my meal. No, not because I plan on drinking more, but in case the first bottle opened is tainted in some way, corked, oxidized or displays some other fault. There’s nothing worse than having only one bottle and discovering it’s gone off.  Of course a stelvin enclosure (screw cap) or zork top will greatly decrease the odds of a bad bottle. (Yes, good quality wines can be found in these easier to open bottles) .

BYO is not only affordable, it’s also a guarantee that you’ll get to drink your very favorite wine or beer, no matter where you are.

Above all don’t stress over the perfect food and wine pairing. The best pairing is good food, good wine and good company. Friends and loved ones are the most important ingredients—we’ll drink to that!

Simple Rules for Pairing wines with your meal

  • Wine drunk by itself tastes different than wine with food, because wine acts on food similar to the way a spice does. Acids, tannins and sugars in the wine interact with the food to provide different taste sensations.
  • A good match will bring out the nuances and enhance the flavors and unique characteristics of both the food and the wine. Remember that if you are having more than one wine at a meal, it’s customary to serve lighter wines before full-bodied ones. Dry wines should be served before sweet wines unless a sweet flavored dish is served early in the meal. In that case, match the sweet dish with a similarly sweet wine. Lower alcohol wines should be served before higher alcohol wines.
  • Balance flavor intensity. Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes.
  • Consider how the food is prepared. Delicately flavored foods — poached or steamed — pair best with delicate wines. It’s easier to pair wines with more flavorfully prepared food — braised, grilled, roasted or sautéed. Pair the wine with the sauce, seasoning or dominant flavor of the dish.
  • Match flavors. An earthy Pinot Noir goes well with mushroom soup and the grapefruit/citrus taste of Sauvignon Blancs goes with fish for the same reasons that lemon does.
  • Balance sweetness. But, beware of pairing a wine with food that is sweeter than the wine, although I do occasionally like dark chocolate with Cabernet Sauvignon. I also like chocolate with a beautiful single malt. Come to think of it, I like chocolate with just about anything.
  • Consider pairing opposites. Very hot or spicy foods — some Thai dishes, or hot curries for example — often work best with sweet desert wines like sauternes, or reislings or torrontes from argentina. Opposing flavors can play off each other, creating new flavor sensations and cleansing the palate.
  • Match by geographic location. Regional foods and wines such as French fare with French wine, Spanish food with Spanish wine, having developed together over time, often have a natural affinity for one another.
  • Adjust food flavor to better pair with the wine. Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower — sweet wine will taste sweeter. Bitter flavors in food increase the perception of bitter, tannic elements in wine. Sourness and salt in food suppress bitter taste in wine. Salt in food can tone down the bitterness and astringency of wine and may make sweet wines taste sweeter.
  • If a dish is acidic — citrus or vinegar — then an acidic wine would be appropriate, although a lightly acidic dish can be balanced with a lightly sweet wine. Acidic white wines are Sauvignon Blanc and most sparkling wines. Acidity in wine cuts saltiness, so sparkling wines generally pair with salty foods better than less tart wines such as most red wines.
  • Tannins from the skins and sometimes stems of grapes and the oak barrels used for aging cause the bitter or astringent aftertaste in some red wines. Tannins mellow with age and are one of the components that add complexity to a mature wine. Foods with a prominent salty, sour or bitter taste will make a wine seem sweeter and less tannic. Bitter red wines include Cabernet Sauvignon, Merlot and Zinfandel and Syrah.
  • Alcohol gives wine a sense of body and weight, the higher the alcohol, the more full-bodied the wine. Rich meat, fish or chicken dishes that include cream are well suited to full-bodied wines (13–15 percent alcohol) whereas light, simply prepared and flavored dishes pair better with low alcohol wines (7–10 percent).