Tag: Malbec

Entertaining, Food & Wine, Home, Indoor & Outdoor, Value Wines

Super wines for super bowls


It used to be that football and beer were synonymous. Today,  the big major games are for everyone, from hardcore football fanatics to Bowl-day bandwagon hoppers to the I’m-just-here-for-the-commercials-and-halftime crowd. Super Bowl Sunday isn’t just about touchdowns and beer ads; it’s about good food, good drink and good company —so it’s not unusual to hear football fans talking about the wines they planning to drink during the game.

Since football get togethers are often meaty with lots of spices and zesty sauces, you will want to have a few bold, fruity reds such as Malbec, Syrah or Zinfandel to balance the flavors of the food. You will also want wines with good acidity to cut through the fat of your manly beefy and meaty dishes. Of course, for the side dishes like veggies and dips, you may want a delicious white and we found a few rich whites with plenty of acitity to stand up to football.
All of the wines on this list are affordable and most are under $15.

Punta Final Malbec

Bodega Renacer Punto Final Malbec Classico 2013,  Mendoza, Argentina
All of the grapes come from Uco Valley. This full-bodied red delivers ripe cherry, plum, black currant and raspberry ganache, with sweet spice notes of black pepper and clove. It offers round intense tannins, good acid and a long medium-weight finish. Perfect with red meat, burgers, flavorful sauces and intense cheeses. Drink now.

 

 

Bogel Old Vine ZinfandelBogle California Old Vine Zinfandel 2012, Lodi and Amador County, California
A versatile wine to pair with everything; from rich and unique dishes to your favorite barbecue or weeknight takeout. This soft and lively red shows easygoing cherry, red cranberries, sassafras, pink peppercorns and caramel notes. Rustic and refined, there are hints of a hillside briar patch wafting through the wine, while spicy clove heightens at the finish from the oak aging. Drink now.

 

Charles Smith Boom Boom! SyrahCharles Smith Boom Boom! Syrah 2013, Columbia Valley Washington
A blend of  97% Syrah, 3% Viognier, this is a smooth and polished wine, featuring aromas of fresh picked herbs and wet earth. Rich black cherry, fresh currant and cooked plum character at the center, are followed by hints of tobacco and lavender —finishing with a touch of roasted fig. An explosive dark cherry bomb that pairs wonderfully with lamb dishes, rich meaty stews, chili or slow-roasted pork tenderloin. Drink now.

 

CSM-SyrahChateau Ste. Michelle Syrah 2012, Columbia Valley Washington
This Syrah is blended with a touch of Viognier, Mourvedre and Grenache for layers of flavors. Soft and supple, this jammy Syrah offers pretty raspberry and cherry flavors on a medium-weight frame. Approachabe and fruit-forward this wine has a soft and delightful finish. Excellent with beef, grilled salmon and strongly flavored cheeses. Drink now.

 

5-Guigal CdR redE. Guigal Côtes du Rhône 2011,  Rhône Valley, France
This classic wine blend of 60% Syrah, 35% Grenache and 5% Mourvèdre offers top quality year in year out. Fresh cherry aromas greet you from the glass. Full, round and racy, it wine offers dark red berry fruit flavors with spice and pepper notes. Round and smooth tannins offer a lightly mulled character to the plum and currant fruit, with coffee and roasted mesquite notes on the full long finish. A full-bodied, rich and intensly aromatic with plenty of elegance and finesse due to the well balanced tannins and fruit. Drink now.

 

 

 

M. Chapoutier Côtes du Rhône Belleruche RougeM. Chapoutier Côtes du Rhône Belleruche, 2013, Rhône Valley, France
This fresh and balanced blend of Grenache and Syrah gives “Belleruche” an extraordinary richness and complexity. Crafted in a light, soft and perfumy style, it offers tea, mulled spice and supple cherry notes framed by a dusty finish. Excellent with lamb, duck, pork and spicy ribs. Drink now.

 

Altovinium Evodia Old Vine Grenache 2013

 

 

Evodia Old Vine Grenache 2013, Calatayud, Spain
This 100% Garnacha offers a lovely perfume of spice box, mineral, and wild cherry. This perfectly balanced mix of flavors lends itself to an intensely fruity wine with loads of taste, a smooth texture, and a pure, fruit-filled finish. Pairs well with white and red meats roasted or grilled, big game, meat casseroles and stews, complex sauces, foie gras and legumes or blue and cured cheeses. Drink now.

 

8-Hogue-CSHogue Cabernet Sauvignon, 2011, Columbia Valley, Washington
This Cabernet Sauvignon is rich and complex offering black cherry, spicy oak, cassis, sassafras, and tobacco on the nose. This medium-bodied vibrant red delivers rich black cherry and herb flavors on a sleek frame. Yet, it’s creamy and toasty on the palate, with concentrated flavors of dark cherry and cassis, soft tannins and a silky finish. Pair with roast pork tenderloin, barbecued baby back ribs, or grilled sausages. Drink now.

 

9-4vines chardFour Vines Naked Chardonnay, 2013, Central Coast, California
This is a crisp, concentrated Chardonnay with all its natural acid. Fermented in 100% stainless steel, Naked exhibits apple, white peach, and pear flavors, finishing long with hints of citrus and mineral. This medium- to full-bodied, clean and refreshing white offers a strong Sauvignon-like citrus edge, with notes of lime and lemon. Drink now.

 

 

11-Hogue-ChardHogue Chardonnay, 2013, Columbia Valley, Washington
Light and tangy, with tropical fruit aromas and a hint of lime on the finish, this wine is a blend of  96% Chardonnay, 1% Viognier, 1% Muscat Canelli, 1% Semillon and 1% Chenin Blanc. Classicly balanced, the wine offers spicy and rich aromas of nutmeg, pear, pineapple and creamy butterscotch. On the palate, the wine is complex and balanced with vanilla cream, toast and fresh, crisp apple. The Chardonnay is an excellent match for crab salad, roast chicken, pork tenderloin, or quiche.

 

11-CSM-ChardChateau Ste. Michelle Chardonnay 2013, Columbia Valley Washington
This is a fresh, soft style of Chardonnay with bright apple and sweet citrus fruit character with subtle spice and oak nuances. Fresh and light, this Chardonnay deftly balances apple, citrus and spice flavors on a soft frame. A pleasurable, food-friendly Chardonnay, it pairs beautifully with salmon, scallops, crab, poultry and creamy pasta dishes. Drink now.

 

 

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!

Cold Weather Wines, Home, Indoor & Outdoor

Winter wines for winter warmth


Seasons change, and when they do, so do the wines we drink.  Cold winter weather calls for scarves and mittens, warming fires in the fireplace and bold, flavorful red wines in our glasses. This isn’t the time of year when our palates crave wines that are crisp and refreshing – our palates want body and soul!

The idea of “winter wines” is not so much about specific vintages being appropriate in one season and unacceptable in another. Rather, it is about which characteristics of certain wines not only match well with the season, but more importantly, with the foods we associate with the season.

Winter is the traditional time  to eat a lot of thick, hearty soups, stews, or roasts given the need to warm up when the temperature dips and to get some meat on your bones. Gatherings are planned and meals are cooked in the kitchen—that means winter food: hot, casseroles, meat dishes, heavier foods with rich texture and they all need  a warming, stimulating wine to go along with the meal.

Reds and heavy whites are the preferred choice, usually high in alcohol and served at room temperature. Winter wines are heavier and more complex, less acidic, and often more heavy oaked. Save those expensive Burgundy wines for the winter, they are wines designed serve with a rich meat stew or a heavy steak.

Winter warmers are full bodied wines that are a pleasure to have by the fire when there is a chill in the air and they are often the perfect mach for winter foods.

Sometimes, pairing wines with a particular food item can be difficult. However, there are a few classic pairings: chocolate and Cabernet Sauvignon, duck and Pinot Noir, Stilton or any blue-veined cheese and Port, foie gras and Sauternes.

Here are some good selections worthy of your consideration to pair certain wines with these classic cold weather staples.

Splurge a little reds:

Graham Beck Cabernet Sauvignon The Coffeestone 2006
For an interesting Cabernet Sauvignon from Franschhoek Valley, South Africa South Africa, try The Coffestone. Cedarwood and cigarbox flavors combined with rich dark berry fruit on the nose. There are complex and ripe cassis, mulberry, spices and rich chocolate flavors on the palate. This is a full-bodied, firmly structured wine with concentrated fruit, a balanced mouthfeel and long extended finish. This wine is excellent to pair with hearty stews, North African dishes and risotto. (around $30 splurge)

Campo Viejo Rioja Gran Reserva
From the heart of La Rioja, Spain comes an absolute star: Campo Viejo Gran Reserva. This wine represents some of the best in Rioja quality and is sure to conjure up compliments at the dinner table. There is intense fruit concentration, both in the aroma and on the palate. The texture is glossy, and storage in American oak gives the wine a conspicuous hint of vanilla. The concurrent use of French oak wines brings some spice to the party as well, with other flavors like burnt toast and even coconut. The wine pairs well with fiery and peppery foods, such as chorizo or paella.  (about $20 splurge)

Mont Tauch Terroir d’Altitude Vielles Vignes, Fitou Rouge
The Languedoc region of France has long been a favorite  and Fitou is the epitome of Languedoc wines. This is a   juicy, spicy and full-bodied red.  This Fitou  is is a supple blend of  Carignane Grenache and  Syrah grapes picked from 100-year-old vines growing high up on the hillsides of Languedoc. A veritable bargain, this wine is intense with dark fruit and herbs with a rich body of syrupy dark cherry fruit, it is ideal for cold weather. It is seductive, stylish red, rich in blackberry fruit and spice, with a hint of vanilla. Oaky and full-bodied, it is perfect  with sausages, venison, or wild boar.  (about $20 splurge)

Mid-range reds

Boschendal Shiraz  Stellenbosch
The emergence of this region of South Africa as a superior wine producer has been a boon to wine enthusiasts and this wine is a great example of a South African robust red. Dark mulberry in color, this youthful wine is a true South African Shiraz. there is luxurious fruit with aromas of cassis, blackberry, pepper and licorice. It is elegant and complex, with well-integrated wood and soft tannins on the palate. This wine is definitely made for food and hearty meat recipes at that: beef, ostrich, rabbit, portk and veal. (around $15)

Santi Solane Valpolicella Ripasso
For a wine that can be paired with any food, the Valpolicella Ripasso is a delicious red. The slightly spicy Italian wine is wonderful with meaty dishes like spaghetti and lasagna, but smooth enough to sip on its own. (around $15)

Crios de Susana Balbo Malbec
This is a 100% Malbec from Mendoza, Argentina. The aromas are a mix of freshly crushed black cherries and toasty smoky oak—just enough to frame the exuberant fruit. On the palate, the flavors of cherries and spice are obvious, and the jammy fruit quality just keeps coming on strong, with hints of spice and sandalwood lurking in the background. Perfect for a fancy dinner party, or just curled up on the couch in front of a movie. (around $15)

Easy on the wallet reds

Chateau Autauron 2005
This fiesty little Bordeaux has a complex finish with black cherry, earthy, peppery qualities.  Chateau Autauron comes from Fronsac an area that seems to  produce the best values in all of Bordeaux. It is reminiscent of drinking much older and expensive Bordeaux wine. For the price this is a wonderful “drink now” wine. It should get a little more depth with age, but you simply can’t beat it with a fillet with port reduction sauce or lamb. A real treat, especially if you enjoy the Fronsac earthiness. (around $10 save)

Columbia Crest Grand Estates Merlot
Washington State has a serious producer with  Columbia Crest, in the Columbia Valley area.  Trace amounts of Cabernet Franc and Cabernet Sauvignon add a layer of depth to the wine. The tannin level is medium, and a wonderful raspberry aroma and taste rise to greet the palate. Drink it now with pasta and tomato sauce, game, and sharp cheese casseroles.  (around $11)

Root 1 Cabernet Sauvignon
The hot and dry climate of Chile’s  Colchagua Valley is world-renowned for producing concentrated Cabernets and this wine is no exception. A blend of 85% Cabernet Sauvignon and 15% Syrah, this elegant, lush, rich red wine oozes with ripe fruit flavors of black currant, mocha and chocolate. Silky tannins and good structure lead to a long and complex finish accented with vanilla and toffee notes. It is an exceptional match with full-flavored cheeses, brie, gruyere, pasta with red sauce, steak, ribs, and chocolate or just sipped alone in front of a toasty fire.  (around $10)

Splurge a little white:

Francois Baur Gewürztraminer Herrenweg de Turckheim
Many white wines are too light for the dreary winter months, but a this biodynamic Gewürztraminer is bold enough to brighten any winter day. Gewürztraminer is considered the wine world’s most charismatic grape because of its exciting mix of the exotic and sensual with seductively sweet aromas and flavors of lychee and rose water. The wine is off-dry with enough strong fruits and spices to bring new life to any heavy chicken or fish dish. It also pairs beautifully with cured salmon or crab, smoked fish pickled herring, Muenster cheese, and smoked meats. The wine is also perfect for spicy Asian food.  (around $30 splurge)

Mid-range white:

Tiefenbrunner Pinot Grigio
A rare white wine makes an appearance on this list of winter favorites because of one dish: risotto, the Italian soul food staple. It is an ideal dish on a chilly night, and the Tiefenbrunner from the Trentino-Alto Adige region on the German border is a great partner. This cool weather region produces some spectacular wines that are very suitable to cold climate weather. In particular, this intense Pinot Grigio resonates with pear on the palate and has a good acidity balance going on. (around $15)

Easy on the wallet white:

The Covey Run 2009 Quail Series Gewürztraminer
This Washington State off-dry Gewurztraminer enjoys high-powered honeysuckle aromas, with delicious citrus fruit and a good splash of spice. Floral and aromatic in the nose with flavors of lychee, rose, and sugared pear on the palate, this refreshing, spicy white wine with plenty of delicious fruit to jazz up many a meal. This  wine can be enjoyed on its own or with  spicy foods and Asian cuisine as it cools the heat of the food and complements the intense and exotic flavors. Perfect pairings include sushi, Thai food and Asian fare with a spicy kick. There is enough sweet in this wine to cut the heat of red pepper spice. (around $10)

…for after dinner or in front of the fire:

Churchill’s Late Bottle Vintage
A wonderful Port to drink either as an aperitif or as a dessert. Ports are usually rich and sweet, with a higher alcohol content that is sure to warm you from the inside out. Churchill’s Late Bottle Vintage has a caramel taste to it that is reminiscent of a Heath candy bar. (around $35 splurge)

The Royal Oporto Ruby Port
Another wonderful Port. Just as sweet as the Churchill’s, the Royal Oporto taste is less like a candy bar and more like jam with rich, wild berry flavors.  (around $12)

There you have it: fourteen strong winter wine contenders at various price points. Taste them with care, scrutinize their characteristics, and decide for yourself whether they warrant your special consideration this winter.

About Wine, Entertaining, Value Wines, Wine & Food Pairing, Wine for the Holidays

In the pink – Easter Rosé


This year, Rosés are hot and for this season of youth and renewal pink wines and sparklers set a mood of festiveness and joy. They also clear the palate and prepare it for the sensory experience to come.

Although most Rosés are dry, most folks shy away from  these pink or “blush” wines because they associate it with the sweeter incarnations of  white zinfandel.  There are variations of Rosé wines that have only a hint of sweetness to some that are very dry. To make certain your Rosé is dry, choose one with at least 12 percent alcohol.

Rosé wines are a great alternative to the various white and red wines and most often white and red wine drinkers can agree that  they have the light crispness of a white with the complex body of a red, without the tannins…and they are pretty.

Gruet Brut Sparkling Rosé, New Mexico, USA.
This brilliantly-hued pink is both fun and serious. It is creamy with a hint of strawberries in the aroma, but with the structure, acidity and a crisp finish that can stand up to most foods, especially Easter ham.

Banfi Rosa Regale Brachetto, Piedmont , Italy.
This is a unique vivacious and festive red sparkling wine that is delightfully sweet and subtle with the lush flavors of ripe raspberry and juicy strawberry.  Aromatic with a hint of rose petals and raspberries, it has a fruity character and gentle acidity that  extends across all  occasions and food pairings, from savory to sweet. On its own Rosa Regale is an elegant aperitif, it tempers the heat of spicy Asian and Latino fare, and  is an ideal foil to the piquant richness of goat cheese, especially in a spring mix salad with almonds and cranberries. Easter quiches, glazed hams, beets, vichyssoise, dark chocolate, pair enchantingly with Rosa Regale.

Etude Rosé of Pinot Noir, USA
This salmon pink Rosé  offers vibrant aromas of fresh raspberries, strawberries, red cherries and sweet blood oranges. Flavors of strawberry rhubarb and cherry persist on the palate and combine with a pleasing note of minerality. The perfectly-balanced acidity makes this wine a wonderful complement to many foods.

Mayne Sansac Rosé Bordeaux, France.
As with most Rosés from Bordeaux, this wine has has a central core of Merlot (80%), which contributes a rich fruitiness to the wine. Providing structure, the 20% Cabernet Sauvignon  exchanges its formidable tannin for a lovely fruitiness with a fine savory edge. This Rose makes a perfect alternative to red throughout the year, and when paired with the right food it absolutely comew alive. If you love the classic pairing of lamb and red Bordeaux, this  rose would be ideal for pairing for any lightened-up lamb dish or sautéed mushrooms.  This is a power Rosé.

Crios de Susana Balbo Rosé of Malbec, Argentina 2010.
This wine is a beautiful, deep, vibrant rosé color with a surprising amount of body. It exudes beautiful aromas of fresh, ripe wild strawberries with hints of spice. The fresh jammy flavors of strawberries and young cherries come rushing over your tongue, accompanied by spice notes and a clean, dry finish. This is the perfect chicken wine and a charming companion to mildly spicy Asian cuisine or  light snacks and cheeses.

Jaboulet Parallele 45 Rosé .
This fresh, dry French Rosé has plenty of power and balanced lip-smacking fruit characteristics. This is a charming blend of 50% Grenache, 40% Cinsault and 10% Syrah full of floral and crushed red cherry aromas. It’s full-bodied, ripe, mineral-driven fruit on the palate, with tangy undertones and a note of white pepper.  The wine has acidity and tannins that are ripe but firm; this is no wimpy Rosé. The wine has an easygoing, uncomplicated nature that makes it pair well with a variety of dishes salads, quiche, grilled vegetables, fish, chicken, and Asian cuisine.

Guigal Côtes du Rhône Rosé,  Rhône Valley, France.
A consistent and elegant Rosé that is balanced and fresh with an expressive nose of redcurrants, raspberries and citrus. This is a complex, perfumed wine that is dry yet flavorful  with spicy red fruits, white pepper and blood orange. It has a firm memorable finish it easily pairs with  Easter ham, roast chicken or vegetarian.

Don’t be afraid to drink pink this Easter, the Easter bunny will love you for it.

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!

Related articles
Value Wines, Wine I Like It, Wine Tastings

Wine I Like It Blind Tasting – November 2010


The latest Wine I Like It blind wine tasting was an eye-opener for many of the tasters. None of them were prepared to discover these wines each had an average price point of $12 and were wines most of them knew, had previously tried, or had once considered as a favorite wine. The ten wines hailed from eight different wine regions.

This tasting group seriously set about tasting and providing feedback.  Most tried guessing the varietals and a few tried guessing both the varietal and region. One taster correctly identified each varietal and region of all ten wines and named the producer on three. Two correctly identified seven of the ten wines and the remaining tasters each averaged five correct indentifications.

The fifth wine tasted was correctly determined by all to be Chardonnay, with one taster correctly identifying the region. Another interesting note about the tasting: wines number one and two were only one point apart, and wines three, four, and five were each separated by two points. This was the highest rated and closest point grouping to date.

So what were the top five wines from this selection?

Well, number one was the last wine tasted: [yellow tail] Reserve Cabernet Sauvignon, a multi-regional blend from Coonawarra, Wrattonbully & Padthaway, Australia. Full-bodied, structured, complex, and elegant, it had aromas of ripe, black cherries, blackberries, mint, oak, and velvety smooth tannins.

Overall our tasters commented on the “smoothness and lack of harsh tannins”. Some comments included:  “very smooth cab”; “a drinkable red, touch of sweetness at end”; “good flavor, smooth, yet has nice body to it”;  “very yum”;  “great nose, nice color, nice finish, tastes great!” and  “Love it!”

Our tasters were surprised to see that this was [yellow tail] Reserve Cabernet and that it retailed for around $13 not the $18+ they had guessed.

Number two was [yellow tail] Reserve Chardonnay. This wine was correctly identified by everyone and one person correctly identified it as [yellow tail] Chardonnay from Australia. Gasps of “Yellow Tail? You’re kidding!” were heard at the reveal.  Tasting it blind, they had been able to concentrate on the full-bodied wine’s melon, peach, tropical fruit rather than brand name. All of the tasters commented on the fresh palate and powerful fruit.

Some of the written comments were: “a little sweet, but good”; “dry, smooth, great dinner wine”;  “a hint of oak/butter in the finish”; “It’s oaky—Chardonnay. Not sure where it’s from”; “powerful, tropical fruit”; “oaky”: “ It’s my favorite white so far.”; “ Loving these wines”; “tend not to like Chardonnay, but would drink this again”; “hint of citrus oak flavor comes through” and “nice bouquet and great flavor”.

The tasters said they would pay up to $16.80 for it. The actual price point is around $12. Both top wine’s alcohol level hovered around 13.5%.

Number three was Ramon Bilbao Crianza Tempranillo from Spain. This medium-bodied wine was a bright, deep, cherry-red with intense aromas of ripe black berries, savory hints of balsam and licorice. It was fresh, well-structured and textured with smoky cedar, spice box, leather, violets, and blackberry nuances.

All of the tasters commented on the intriguing earth, smoky aromas and the lenghty, peppery finish. A few noted a bitter edge to the cherry flavors. Overall, the wine was well received and comments included: “Nice nose, deep color, very nice”; “smooth, mellow, love it!”; “ Great flavor and body, dry finish, like this a lot”;  “definitely yummy. Strong finish”; “My favorite so far”; “ love the flavor”;  “smooth cherries”, and  “not sure of what this is, but would drink again.” All wanted to know where this wine could be purchased and the average estimate for this $12 wine was $16.50

The first wine of the evening  [yellow tail] Bubbles ranked at number four. The first thing the group noticed was the stopper or “zork”—a reusable sparkling wine stopper that the user presses down firmly to seal, and then pulls the side clasps down until a click is heard—they were intrigued. Made using the Charmat process (Tank Fermentation),  Bubbles was delightfully fresh and fruity. Flavors of tropical fruits and a medium sweetness led to a delightful, crisp finish.

Some of the group thought it was  a $14 Cava. The sparkling wine lovers  thought this was “a delicious, fun sparkler”. One stated it was “too fruity for my taste”, but most agreed that it was a “good, general occasion bubbly”. Other comments included:  “good flavor, but a twiggy after taste”; “sparkling wines are my favorite.”; “Refreshing lemon-lime, yummy and light”; “nice amount of bubbles”; “love the apricot and peach flavors’; and the final comment “It’s sparkling, it’s white, what’s not to like?” They especially liked the $9 price tag.

Rounding out the top five was Hob Nob Merlot, a red from France made in a “New World” style.  The group picked up on the black-currant, plum, and blackberry aromas and flavors. Most of the group commented that it was “Full-bodied with a nice soft, dry finish”. One commented “This is interesting. I like the smooth, deep flavors would pay $15.” Written comments included:  “nice tannic finish and the best so far”; and  “tastes like rasins, but I think it’s merlot— nice chocolate undertones.” Most  agreed they would buy it again and they would pay around $15.50 for it. They were delighted to discover it was an $11 wine.

This tasting offered several surprises, instead of tasting something new and different, they were  reintroduced to some old favorites and great values.

The next wine I Like It tasting will be held at Branches Catering on January 25, 2011.

Most of these wines can be found at local retailers, including: Gerards Wine & Spirits in Point Pleasant, Wine King of Wall, Spirit of 76 in Manasquan and Monmouth Bottle Shop in Oakhurst.

About Wine, Fall Transitions, Food & Wine, Value Wines, Wine & Food Pairing

Fall’s top ten wines


Fall has arrived! There’s a nip in the air, and that means it’s time to shift our focus toward the fall, cooler days, cooler nights and red wine.

My light and bright summer whites are making room for my richer and more full-bodied wines—both white and red. It’s time to head down to the wine cellar to begin the transition to medium-bodied wines, ones that work well with autumn’s erratic temperatures and seasonal foods. This month we share ten easy drinking favorites that pair beautifully with fall menus. All were selected because we love them, not according to price so you will find an organic Argentine Malbec that retails $10 or less to a $50+ (gasp!) Chardonnay.

My first selection is reltively inexpensive, Cantele’s Salice Salentino Riserva—an easy drinking red blend of  Negroamaro (85%) and Malvasia Nera (15%) from Puglia, Italy. Ripe fruit and a firm sense of structure come together beautifully in this expressive, mid-weight red. This wine  possesses textbook aromas sweet, perfumed herbs and black cherries. The flavors are dense wild cherries, sweet herbs, licorice and new saddle leather. The wine seems to gain depth with air, melding vibrant tones of spice and fruity richness with vibrant acidity and a long, finessed finish. This generous, inviting wine offers incredible quality for the money, not to mention plain deliciousness. A good tailgating wine, it’s perfect to drink with almost anything from pizza to stew to steak!

Next on our list is Poggio del Sasso from Cantina di Montalcino, a small 250-member cooperative in Tuscany. Poggio del Sasso is a new-age style Sangiovese—young and lush with rich cherry and berry-like fruit. Clear and ruby red in color, this well-structured wine shows cherries and plums, followed by spicy vanilla and clove aromas. It’s lively and fresh with soft, rounded tannins. The fine intensity and long finish make it a perfect pairing for so many dishes—chicken, red meat, lamb, pork, pastas, stews or well-aged cheeses.

What’s fall without harvest soups and stews? What’s a stew without a Burgundy?

Domaine Jacques Prieur Chambertin Grand Cru 2007. This is a medium red and is, as are all red Burgundies, made from 100% Pinot Noir. Complex aromas of raspberry, red licorice, earth and smoked meat presage a stewed-fruit palate that’s rich and creamy. Pungent earth tones and a wonderfully enveloping texture enhances the suave, ripe tannins. It’s perfect for all things Burgundian: Bourguignon, duck with raspberries, salmon Dijon, beef stroganoff, or anything in a creamy mushroom sauce.

El Coto de Rioja Crianza from Spain  is a perfect addition to fall. This Crianza is the classic Rioja marriage of wine and wood. Made from 100% Tempranillo from Rioja Alta, Rioja Alavesa and Rioja Baja, this sleek red is created in a modern-style, with intense red fruit that combines the fresh, crushed strawberry and red cherry flavors typical of Tempranillo with expressive hints of vanilla and oak. It’s spicy, with gentle tannins and bright acidity, offering a rich, ripe finish. This style of wine just calls out for hearty beef—covered with black pepper, grilled or braised. Paired with “game birds”, paella, Parmigiano Reggiano or asiago chese it’s spectacular, but it’s also an easy drinking wine to to pair with a “the works” pizza and football on the side.

Cuma Malbec, a certified organic wine produced by Michel Torino Estate in Cafayate Valley, Argentina was hidden in the southern hemisphere section of the cellar. Cuma means “pure and clear” in Aymará, the language of a tribe who once inhabited the region. This lively red-violet wine exhibits opulent aromas of bright cherry and plum jam, with raisin, vanilla and rosemary notes. There is plenty of ripe fruit, date-raisin flavors, and soft, sweet tannins. There’s a trace of nuts and spice on the long finish. This is the red wine lover’s wine to pair with chicken—barbecued, baked, broiled, roasted, or sauced like Chicken Cacciatore. A perfect party or get-together red, it also pairs well with pork, sausages, hard and semi-hard cheeses, calzone, burgers, cheesesteaks, cold cuts, and lasagna. Pastas with meat, vegetable, tomato, pesto or marinara sauces love this wine.  This should become a staple in your wine collection as it is in mine.

Pumphouse Shiraz 2007 hails from Backsberg Estate in Paarl, South Africa. This Malbec (12%) and Shiraz (88%)  blend is a bold, full-bodied Shiraz.  It’s distinctive with roasted mesquite flavorings, and lots of mouth-watering black cherry, raspberry, blackberry, and black currant fruit blending with anise, vanilla, and a graphite notes. The long, smoky finish lets an espresso hint linger, allowing the wine to pair very well with dark chocolate. For more substantial pairings, steak, lamb, venison, or chili make for a nice meal. For snacking, cheesy dishes, Parmesan, asiago, Gorgonzola or blue cheese with prosciutto are magically delicious with this wine.

Bell Winery Estate’s  Big Guy, Red Wine, California, 2007 is a blend of California appellations using Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, and Malbec) blended with Syrah (a Rhône varietal). Big Guy  displays lively fruit aromas and flavors. Enjoyable while young, the tannin structures will allow the wine to develop gracefully for several years. It’s delicious easy to drink and can hold its own with bleu cheese and filet mignon.

One Napa Valley favorite to pair with nearly everything is Summers Charbono Napa 2007. There is a real juiciness in this dark purple, almost black wine. The rich, ripe berry and plum flavors are combined with a pleasant minerally earthiness. This wine is big with high acid and soft and fleshy tannins. This is what makes the wine so drinkable and so easy to pair with food. When in doubt, pull out a Summers Charbono, it serves well alongside fattier proteins like  “wild game”. For vegetarians the earthy flavors found in fennel, spinach, and mushrooms make for a pleasant pairing. Lovers of Italian comfort food, this wine pairs marvelously with hearty lasagna.

Even though it’s the start of the red wine season, we still need to keep a few whites with “old world” richness to pair with our cooler weather menus.

Hugel Pinot Gris 2006 is a rich, yet bone-dry wine that is savory and creamy on the palate and has generous acidity to balance its fullness. The aromas are fresh floral and spice with a bit of earth.  There are apple-pie and lemon curd notes, sidling up to aromas of pear, jasmine, lime blossoms and smoky hints of moss, fern, and mushrooms. Full-bodied, balanced, and nicely structured, its a vivid, fruit-driven wine with delicious acidity.  The lively, juicy fruit flavors offer a hint of sweetness. Ripe pears orbit around citrus and peach notes that make for solid pairing potential with seafood, poultry, veal, or mushroom risotto. The wine’s cinnamon and cardamom notes will bring out the savory side of autumn pumpkins and apples.

Nothing says fall like a good white burgundy. Even the “anything-but-chardonnay” types will find Olivier Leflaive Meursault Premier Cru Charmes 2006 something special. Yes it’s pricey, but for a special meal, Meursault is a delight.  It is a rich, round, elegant and powerful wine, with a ripe nose of white flowers, peach, pear and apricot. There is a hint of brioche that serves as a refined introduction to the clean, crisp and naturally pure sweet flavors that this generous medium-bodied wine offers.  The excellent vibrancy and a silky texture displays plenty of citrus-like acidity and finesse. This is  a perfect accompaniment to calf’s sweetbread (yes, liver), lobster or cream dishes, and can be served with all kind of cheeses, fish, poultry and any white meat with cream. This is a charming, enjoyable wine that’s definitely worth the price.

Our final wine is a sparkling or “frizzante” wine from Piedmonte, Italy— Marenco’s Pineto Brachetto d’Acqui. Made from 100% Brachetto, is a  medium-bodied, reddish-pink wine offering a trace of sweetness  making it perfect for toasts, desserts or as an aperitif. Brachetto has wonderful aromas of black raspberry and black cherry with notes of tar, clove, rose, and violets. It is a cheerful treat; mild, soft and delicate on the palate. Combine the moderate alcohol (5.5%) along with the fresh, fruity, floral aromas and you have a wine that is perfect with fresh fruit, sweets, fruit cakes, or chocolate as an after-dinner treat.

Do yourself a favor give some of these a try.

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).
Cold Weather Wines, Entertaining, Home, Indoor & Outdoor, Wine & Food Pairing

It’s Tailgating Season!


To those not familiar with tailgating, I’d like to explain that it is a pre-game ritual that typically revolves around barbeque, a little loud music, flying frisbees, and some very enthusiastic sports fans. Traditionally this activity also involves the consumption of alcoholic beverages such as beer or mixed drinks and the grilling of various meat products.

These festivities, along with delicious food and a vast sea of friends in beautiful team colors all turn a large otherwise empty parking lot into a big, fun-loving neighborhood. Around here, most tailgating begins at Giants Stadium and continues to other venues. Except for the “The Hunt” that used to be held in Middletown, Monmouth County, where people did consume wine, wine lovers were definitely in the minority at tailgating events. There was always a lot of beer. Non-beer drinkers like me had to “settle for” soda or water or nothing. Those were dark days for wine drinkers. Thankfully, there’s been a big turnaround and we wine drinkers aren’t subjected to going without a beverage of choice for lack of a corkscrew.

Today, more and more tailgating fans are raising a glass, proudly toasting the team with burly Zins and strapping Cabs. I like to think it’s the new perfect pairing: wine and tailgating.
But pairing wine with tailgating means we need to be certain our wine complements the traditional tailgate party staples: hamburgers, hot dogs, baked beans, cole slaw and potato salad, or foie gras, roasted quail, caviar and salad nicoise…or whatever dish you find easy to prepare and eat on site.

Be Guided by the Weather

Choosing wines for tailgating should be guided by the weather. As the weather turns nippier nothing feels better than to sip a big heart-warming red. Besides, the food is more robust and the dark red complexity is perfect for good food and friendly gatherings. I know, most of the foods you might choose to serve at your tailgating party, such a burgers, hot dogs or sausages, might go better with a red wine than a white.
When I provide the wine, I take both red and white. It never hurts to serve crisp, brightly flavored whites for refreshing results (and your favorite white wine drinker). For the red, I look for something easy to drink, affordable, and something that will go with a variety of foods.

Here’s a helpful hint: red wines also benefit from chilling. Softer varieties like Zinfandel, Grenache or Tempranillo taste delicious cooler and even more tannic reds like Cabernet Sauvignons need a light chill to reduce the temperature to a more civilized “room temperature” (56°).  Just don’t over chill, as the tannins will turn the wine bitter.

Make it Flavorful
Whether your wine is full-, light-, or medium-bodied, the wine should be well concentrated. Wimpy wines will disappear when paired with strong-flavored and smoky dishes. Wonderfully tasting grilled foods allow complex wines to shine, but can easily overshadow a less powerful one. Definitely go for the rich and complex, with a long finish, to go with a powerful BBQ ribs dish.

Paringa Sparkling Shiraz isn’t a high-brow wine, but it still tastes very good and more importantly it’s a lot of fun. It is truly a different wine that is a great conversation starter and will be remembered. The wine itself is a bit sweet (20% residual sugar), but it doesn’t seem to be overly sweet. It tickles your palate with bubbles that burst with raspberry and blueberry flavors. The tannins are creamy and smooth, giving this wine a and your toasts bit more sophistication.

Make it Fruity
Fruity and even off-dry wines can taste very dry and succulent when paired with savory smoky dishes like grilled meats and hotdogs. Just be sure that the wine you are serving is sweeter than the entree, condiments, or any added flavoring. Sweet food will make a dry wine taste sour and unappealing.
Try Louis Jadot Beaujolais—a fruity red. This French wine has a musky bouquet of strawberries and salt-water taffy, along with a pleasant weedy scent. Light on the tongue, it has higher acidity than most red wines and for those who like a fruitier wine, this would be a nice choice.
Maybe, you want to impress a few friends with your wine knowledge and try Schlink Haus Red a 100% Dornfelder from Germany. Yes, this semi-sweet red wine is made from the little-known Dornfelder grape. This is a delightfully full-bodied fruity red wine with flavors of blackberries, cherries and chocolate with a hint of citrus. This is a good wine for non-wine drinkers with enough complexity to satisfy the old pro.
This is also where a good fruity white can come into play, like a good riesling. I do like to bring along a riesling or two to any event, basically because they are usually light, fruity, go with anything and are generally lower in alcohol making them, for me at least, the perfect party drink. Hoffman Simon Kabinett Piesporter Goldtropfchen Riesling 2007 (I know, easy for you to say) is a case in point, at 9% alcohol it provides a focused beam of mineral, along with crunchy apple, peach and citrus. It’s a racy white with good length making it an entirely attractive and characteristic Mosel wine.
Another unique wine that’s extraordinarily food-friendly, especially with spicy foods and the hard to match flavors of ginger, cilantro, chile peppers, mint, and wasabi is Sokol Blosser’s Evolution 9 a blend of nine grapes: Müller-Thurgau, White Riesling, Semillon, Pinot Gris, Gewürztraminer, Muscat Canelli, Chardonnay, Pinot Blanc, and Sylvaner. The nine grapes tie together perfectly, creating a smooth, layered white wine that can hold its own or stand up to just about any food pairing you dare to serve. It pairs well, with anything from light salads to the hottest fusion-style cuisine.

Make it Red
White wines are great with many grilled foods, but when in doubt, always reach for red. A good rule of thumb is the darker the food, then the darker the wine, the richer the food then the richer the wine and when in doubt, drink Beaujolais. Chances are the red or black fruit character of these wines will give some punch to a smoky dish, and even the modest tannins of a red can work wonderfully in counteracting the mild bitterness that comes from charring food on the grill.

If you’re not in the mood for Beaujolais, Snap Dragon Red, 2007 from California is a good choice. The aromas include dark scents of spiced plums, coffee, leather, dark chocolate and sweet tobacco. When I drink this, I taste everything from the aroma, especially sweet cherries and tobacco and it is really easy drinking and a great value. I often recommend this wine for burgers or sausage.

Red Truck, 2007 also from California is another red blend favorite for outdoor drinking. The nose is full of dusty scents of black cherries, saddle leather, baby powder, unsweetened chocolate and a hint of cassis.This red blend is dusty and dry, round and smooth, soft and fruity sweet. perfect for grilling. Other good barbecue choices are Malbec, Tempranillo, Grenache, and Zinfandel.

The key thing to remember is that the requirements for a tailgating wine are simple: inexpensive, easy to drink, no major flaws, and save your best wine for a more elegant occasion.

See you at the stadium!