Tag: Rose

About Wine, Food & Wine, Regions, Spring Celebrations, Value Wines, Warm Weather Sipping, Wine & Food Pairing

A Bouquet of a Dozen Rosés


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

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

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

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

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

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

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

Pedroncelli Dry Rose of Zinfandel Dry Creek Valley 2017

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

La Belle Collette, Côtes de Provence, Provence, France

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

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

Rose par Paris, Côtes de Provence, France

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

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

Rhone to the Bone, Côtes du Rhône, France 

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

Rivarose Brut Salon de Provence, IGP Méditerranée, France

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

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

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

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

Honoro Vera Rosé 2017, Jumilla, Spain

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

El Coto Rosado, Rioja, Spain

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

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

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

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

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

Heitz Cellar, Napa Valley, Grignolino Rosé, 2016

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

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

Four JGs Monmouth Blush, Colts Neck, NJ 

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

There you have it a bouquet of a dozen Rosés!

About Wine, Entertaining, Food & Wine, Pairings, Spring Celebrations, Wine & Food Pairing

Hamming it up


The most popular Easter meal in North America usually focuses on ham as the main event. Ham an extremely versatile meat that can pairs well with white, rosé, and a few red wines. Ham has delicious, delicate flavors and is almost always salty. In order to balance the saltiness, it is common to add some sweetness to the dish in the form of brown sugar, honey, pineapples, or cloves. 

Modern hams have an inherent sweetness, while traditional hams, like those from Virginia, Kentucky and Tennessee, are drier and smokier.

The best wines to pair with ham are light, fruity, and, if  red, low in tannins. When in doubt remember that because ham is pink, the wine can be, too—in the form of a dry Rosé.  

The sweetness of the ham and its lighter red-meat flavors make it ideal for Cabernet Franc-based Rosés from the Loire Valley and lighter Pinot Noirs.

If glazed ham is on your menu, lean toward Rieslings, especially a German Kabinett Riesling. The go-to perfect pairing for a baked Southern-style ham is a German Riesling. If you add cloves to your ham, Gewürztraminers makes for a good pairing because it offers up a hint of spiciness. 

For a German Riesling , look for a Josef Leitz Riesling, either Kabinett level or a halb-trocken style. This nice, delicately sweet Riesling with lots of underlying acidity will cut through the richness of the ham, while providing a nice counterpoint to the saltiness.  

If you’d like to try a Gewürztraminer, Gundlach Bundschu Estate from the Sonoma Coast, offers the perfect balance of fruit and spice and is able to perfectly pair with the variety of dishes one might indulge in during the Easter holiday. This Gewürtz is a dry style with bright acidity, that complements the sweet and salty components in a traditional ham dinner.

Both Riesling and Gewürztraminer offer good fruit flavors of of apple and pear, and hints of orange, which pair nicely with the ham and and the abundant acidity of both will counterbalance the pork’s saltiness.

Both Chardonnay and Pinot Noir also work well with Easter ham, scalloped potatoes, and other rich foods as they both have enough body to stand up to the food without overwhelming them. 

A lightly oaked Chardonnay is perfect whenserved with pineapple-topped ham. The light oak can match the slight smokiness of the ham and the wine’s fruit flavors will complement the pineapple. 

Glazed ham is synonymous with sweet-and-sour flavors, and Pinot Noir with low tannins and high acid., with a little cherry fruit on the nose and a little spice on the palate would also make a perfect pairing. 

O’Reillys Pinot Noir, Oregon opens with a lovely nose of dried lavender and candied red fruit, with a hint of of forest floor and toasty oak. Bright red cherries fuse with jammy raspberry notes carrying through to a soft finish. Raspberry, loganberry, strawberry – juicy and fresh. Very subtle cinnamon stick accents carry through on the finish. This is a wonderful food-friendly wine with acidity and earthy character that you will come to love.

If you prefer a red wine other than Pinot Noir, to accompany the ham, softer, fruit-driven, less tannic or less acidic wines are the way to go. Since ham’s primary flavor is salt, the key to matching a wine to ham is to put the fruit back in. Remember to  look for the lighter version reds with vibrant fruit flavors and a touch of spice—think American Zinfandels, Barbera wines from the Piedmont region of Italy, Nero d’Avola wines from Sicily and French Beaujolais— all will pair well with ham. 

Speaking of Beaujolais, Domaine du Vissoux Beaujolais ‘Vieilles Vignes’  goes with just about everything, thanks to its pleasing fruitiness, low tannins, and vibrant acidity. Vissoux’s Vieilles Vignes cuvée is seriously good wine, without losing any of Beaujolais’s essential fun-to-drink character. 

Entertaining, Food & Wine, Pairings, Spring Celebrations, Wine & Food Pairing

Wines to Pair with Easter Lamb


Lamb is synonymous with springtime and is another popular Easter entrée. Lamb is characteristically both fatty  and robust in flavor. To stand up to this combination, a big, bold and tannic wine is in order and the tannins found in Cabernets will help cleanse your palate, by cutting through the fatty flavor of this meat, allowing you enjoy the other side dishes of your dinner.

Red wines from the classic varieties are a wonderful, natural match with lamb. But to get the finest wine matching combination, you’ll have to pay close attention to the cut of meat you’ve acquired, how you are going to cook it and with what. Traditionally, lamb shares the table with red Bordeaux, Burgundy, Cabernet Sauvignon, and Côtes du Rhône. Those familiar varieties are tried-and-true pairings, but there are plenty of affordable, lesser-known–and truly delicious–options.

Lamb is traditionally–and symbolically–the main dish at Easter dinner. But most Americans haven’t tried this luscious cut of meat. Lighter, tender lamb meat tastes milder and less gamey, but still delivers a richness that rivals steak. This meat requires a wine that will not swamp and overpower the delicate flavors and texture. This means it is ideal for dry, fruit-forward red wines—if you reach for a full bodied red, you run the risk of ruining your meat.

Cooler climate styles of Pinot Noir from Burgundy, Germany, New Zealand or Oregon offer good value options.

If you’d rather not do red but a fabulous rosé, reach for a weighty rosé such as Tavel or Bandol from the South of France.

If you’re feeling extravagant, a pink, tender lamb and a great vintage rosé Champagne is something everyone must try once, such as the Veuve Clicquot, Rosé, Moet & Chandon, Rosé or Californias sparkler,Schramsberg Vineyards North Coast Brut Rosé.

The most popular cooking style for lamb for Easter is roasted and medium to well-done at that. The meat is fuller in flavor, but not quite as tender; therefore, it can handle a fuller red wine. Bordeaux blends are made for roast lamb. The young Cabernet Sauvignon dominant wines of the left bank are fruit forward with a smattering of spiciness and oak. These combine to add an extra dimension to the meat  and the tannin will make the lamb meat feel more tender.

Your choice doesn’t need to be a Bordeaux. A good Cabernet Sauvignon/Merlot affordable blend can be found from almost every region. A rich California Cab, like Beaulieu Vineyard’s Cabernet from Rutherford, California is a good pairing.  Lamb is strong in flavor and supports tannic, full-bodied red wines. Whether it is a mild spring day or a little bit chilly, Cabernet Sauvignon is a great option. Other regions with great choices include: Hawkes Bay, New Zealand; Coonawarra and Margaret River, Australia; Stellenbosch, South Africa; Argentina and Chile.

If you’re not keen on Cab, opt for a good Rioja Reserva Tempranillo. Its welcome acidity with hints of berries and balsamic and supple tannins complement the roasted red meat. Plus, the silky mouthfeel makes it a pleasure to drink long after the meal is done.

A roasted bone-in leg of lamb stays extra juicy and looks impressive on the Easter table. The classic garlic-rosemary combination, when paired with an Oregon Pinot Noir  earthy notes in both the food and wine with appear. Roasted lamb offers a much wider variety of wine from which one can choose, including Syrah, Malbec and Brunello. 

If you’ve gone for a shoulder from an older lamb, you’ll be cooking with a lot more fat content on the meat, which holds and seals in the flavor fantastically. You’ll gain a pronounced, gamey flavor to your roast. Tannin, acidity and a little bottle age to draw out secondary flavours in wine are what we are looking for.

A southern Rhône with bottle age would fit the bill, along with muscular Gevrey-Chambertin, Ribera del Duero or a younger Brunello di Montalicino from Tuscany. Brunello needs at least two years in oak and a minimum of four months in bottle, giving the wine the age it needs to compliment the older lamb, the tannin to soften meat and the acidity to cut through the extra layers of fat on show.

We like Castello Banfi Brunello di Montalcino 2001. This wine may be on the pricey side, but it is a robust full-bodied wine. There is a beautiful layering of blackberry, currant and cherry over  spicy anise, cedar and toasted oak. There is minerality and a smmokiness that underlies the ripe, unctous fruitiness. Big and rich , there is depth, complexity and opulence that is softened by an elegant, lingering finish. it is no surprise that  Wine Spectator gave it a score of 93 or that Wine Enthusiast scored it at  91. 

Rack of lamb is always a treat. Add an olive crust and it becomes as refined as a restaurant dish. The briny crunch of the crust fuses into the tender meat and smells phenomenal coming out of the oven. A similar meaty olive scent comes through in an intensely spicy Syrah. Rhône Syrahs are wines with big flavors–black pepper, black fruits–and Syrah can handle the intense savory elements of rack of lamb perfectly.

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

Our Thanksgiving Wine List


We are so ready for our Thanksgiving meal!

Our menu is planned and wines are all pre-selected because we believe the wine should enhance food and food should enhance wine; creating a symbiotic relationship improving our holiday dining experience.

The key to a successful wine pairing at Thanksgiving is versatility. Why? Well, we don’t serve Thanksgiving Day dinner as individual courses each paired with a different wine, followed by the next course and wine (although it would be nice). Our table is already set with the lovely presentation of yummy side dishes and condiments when the turkey shows up in all its glory ready to be served. We pass the plate and load up on a little bit of everything—knowing that at the end of dinner belts will be too tight and we will be as stuffed as the turkey was. This is the time to serve your wines ‘family style, the same way you serve your meal — just open your selections and let your guests help themselves to their favorite.

To do this, we avoid the extremes and stay balanced—low to mid alcohol levels (11-13.5 percent), good acidity (not too ripe or too green), minimal to moderate complexity and no huge tannins — lower tannin levels are better suited to the vast array of flavors the wines are meant to complement. From appetizers, to white and dark turkey meat, mashed potatoes, yams, herb-filled stuffing, cranberry relish, pickled this and peppered that, all the way to pie — wine selection is largely a matter of personal preference.

Just remember, with Thanksgiving wines, think balance, balance, balance!

Here are some of my favorites for my Thanksgiving table

Gruet Non-Vintage (NV) Brut, Albuquerque, New Mexico. This wine is a terrific example of an American sparkling wine from New Mexico. It’s balanced, has great acidity and flavor, and the citrus/yeast elements complement each other nicely. The higher acidity in the wine lets it pair with heavier, starchier foods like potatoes and turkey with dressing. The lower alcohol doesn’t over-exert itself and mask the flavors of the food like a high-alcohol wine would do. A favorite reason for having this bottle on the table: the bubbles are a nice palate cleanser between eating the different food selections.

Girard Sauvignon Blanc, Napa Valley, California  is one of my all-time favorites and a crisp white wine that is noted for its bright flavors – a prime candidate specifically for turkey and herb-filled stuffing. (Let’s face it, this one comes to dinners, parties and snacks a lot!)

Freemark Abbey Viognier, Napa Valley, California is a white wine with low levels of acidity and characterized by light floral flavors often surrounded by delicate touches of peaches and pears. A good choice for the non-Sauvignon Blanc drinkers at my table.

Riesling is  a white wine that may either be bone dry or fairly sweet, and it is excellent with any dishes that may have a bit of spice to them. The low alcohol and well-balanced acidity are evident in Hogue Cellars Terroir Dry Riesling (Yakima Valley, WA) — a great Thanksgiving wine exhibiting subliminal sweetness, nice flavors of petrol, tart apple and touches of steely minerality.

I also like to keep another white on hand: Gewürztraminer. Gewürztraminer be dry or sweet, depending on the style. Hogue Cellars Gewürztraminer (Columbia Valley, WA) has a zestiness that allows it to pair nicely with side dishes that may have a bit more kick to them, but also settles well with a variety of dessert options. This wine has an excellent balance of acidity with a slight minerality. Low alcohol, restrained and off-dry, it offers an abundance of great flavors: spiced apple, floral, and warm spices.

Robert Sinskey Vin Gris of Pinot Noir Los Carneros Rosé, California. We always need a “pink” and a Pinot Noir and this fits the bill. This is a wonderful Rosé. This wine offers zippy acidity and heady wild strawberry and white peach fruit aromas and matchinng flavors combined with rose petals and candied cherry on a long finish — a fabulous Thanksgiving wine!

Speaking of Pinot Noir, you know it’s a traditional favorite for Thanksgiving. It is easy going enough to complement just about any flavor you can throw at it.

We like to serve American wine at Thanksgiving, and Au Bon Climat Pinot Noir (Santa Barbara County, CA) is the perfect bottle. This wine shows how amazing California Pinot Noir can be — this wonderful vintage is a great value for a stunning California Pinot. It offers delicious floral aromas combined with a bright cherry palate filled with flavors of strawberries and raspberries joined by anise and clove that all mesh beautifully with every dish on the table — including the classic cranberry sauce.

For my dining companions who like their wines a little bolder and more fruit forward, I have Frog’s Leap Zinfandel, (Napa Valley, CA.) Made in the classic field blend style with significant portions of Petite Sirah and Carignan, the flavors are vibrant and perfectly balanced with bright, tart-cherry aromas and a hint of baking spices. This garnet colored red ups the intensity from a Pinot Noir, but still maintains a balancing effect on many traditional side dishes. This is always a great pick for those looking for a heartier wine with deeper flavors.

We have one person who only drinks Syrah at Thanksgiving and for him I have a Fess Parker Santa Barbara County Syrah, California. This another red wine that picks up the intensity and flavor, yet graciously handles the cornucopia of flavors in a traditional Thanksgiving meal. Aromas of blackberry, blueberry, smoke, dried tobacco and anise explode from the glass while flavors of black cherry, plum, dark chocolate, dried herbs, and smoked meat coat the palate. The peppery herbal notes accent a flavorful helping of stuffing as well as both the white and dark turkey meats.

It may seem a little played out, but Beaujolais Nouveau still remains a great Thanksgiving wine. Especially for our traditionalists at the table. Beaujolais Nouveau is a light, fruity, juicy and refreshing red wine that pairs well with turkey and all of the fixings. It’s an easily affordable wine and if you’re going to be enjoying wine all day long, this is something that won’t weigh down your palate.

Well, that’s what we’re serving, what are you planning to serve?

About Wine, Entertaining, Fall Transitions, Pairings, Value Wines

September wines


Often I’m asked about what wine is mandatory to stock for late summer going into fall?

Many people incorrectly assume that warm weather wines must whites and only be whites, but, trust me, warm weather wines come in all colors and flavors, including my perennial favorite, Rosé.

I love Rosés, in my book, you can’t go wrong with Rosé. Often made from high-acid, mineral-driven grapes, they tend to go well with summer-fresh produce and are great to drink with or while you’re waiting for your food to arrive. Another plus for Rosé is it makes a good transition into fall’s cooler climate and pairs beautifully with root vegetables.

There are many beautiful dry and crisp Rosés, the best known seem to come from Provence, in Southern France. One of my favorites from this region has recently undergone a name change by the new winery owners. Not only has this wine changed names, it now sports a new bottle shape as well. Once known as Chateau Miraval Pink Floyd because the legendary rock group Pink Floyd recorded a portion of their famed 1979 album The Wall at Miraval’s private recording studio.

New owners, Brad Pitt and Angelina Jolie, took care of the old vines, terraced vineyards, and organic farming that form the basis for the salmon-hued Chateau Miraval, Cotes de Provence Rosés “Pitt & Jolie”, 2012. This refined and elegant full-bodied Rosé is a blend of Cabernet Sauvignon and Syrah, offering pure flavors of dried red berry, red cherry, honeydew and tangerine, with a focused finish layered with flint and spice notes. (Around $20)

Another delicious Rosé from Provence is Chateau Beaulieu Coteaux d’Aix-En-Provence Rose 2012. Situated in the town of Rognes, Chateau Beaulieu’s 494-acre vineyard lies in the heart of on old volcanic crater at an altitude of 1300 feet. This wine is a blend of 50% Grenache, 20% Cinsault, 20% Cabernet Sauvignon and 10% Syrah. Each grape variety is vinified separately in stainless steel tanks to preserve its natural character and is aged two to three months before blending.
Chateau Beaulieu offers a subtle, yet expressive bouquet of red currants, wild strawberry with notes of juicy ripe peaches and pear. The crisp fruit flavors echo the nose. This is a balanced, elegant wine excellent as an aperitif and pairing with grilled fish, crustaceans, and fruit-based desserts. Serve slightly chilled. ( Around $12)

I can never pass up a Spanish Rosé and a current favorite is: Dinastia Vivanco Rioja Rosado 2012 from Rioja, Spain, 2012. This pink Rioja  offers a great value and can be found under $12 in most shops. A blend of 85% Tempranillo and 15% Garnacha, this wine offers aromas of strawberry, raspberry, cherry, rose petals and a very slight hint of licorice. The flavors of this fresh wine follow suit, there is a balance of red berry fruit, acidity, alcohol and a very generous finish. This wine makes a match for white meat (chicken and pork), vegetables, pasta and a variety of cold cuts.

To transition into fall’s cooler weather and darker reds, there are two regions that offer astounding values: Chianti and Rioja.

Starting with Chianti, a region in Tuscany, you’ll find the term “Chianti” is a broad catch-all phrase that doesn’t convey the range of styles offered today. The old straw-clad fiasco bottle that held shrill, acidic Chianti is long gone and in it’s place you’ll find some wines with character and great values.

One such wine is Antinori Chianti Superiore Santa Cristina 2011. I enjoy most of the wines made by this producer and this one, a blend of 90% Sangiovese and 10% Merlot is a good value running around $15 (or less).

Santa Cristina was originally introduced in 1946 as a Chianti Classico, but with the passage of the 1984 DOCG laws requiring lower vineyard yields, Chianti Classico grapes became so complex and rich that they required more aging than this fruity fresh wine needed to maintain its style and character. In 1987, Santa Cristina moved away from the Chianti Classico designation, and with the 1994 vintage Antinori began including 10% Merlot to the blend to add soft, open fruit nuances to the wine.

Antinori Chianti Superiore Santa Cristina 2011 is a classic, ruby-red, well-structured Chianti, offering aromas of red berry fruit (red currant and cherry), with vanilla and floral hints of violets. As the wine breathes ,whiffs of vanilla from the oak aging waft from the glass. The medium-bodied palate is well-balanced and complex, with sweet tannins and ripe red fruit notes upfront, followed by typical spicy sensations from the oak palate and more savory flavors lingering on the finish.

For me, when it comes to red, Rioja continues to offer the best values in ready-to-drink, age-able wines. At a tasting earlier this year, I absolutely fell in love with Vivanco Dinastia Vivanco Rioja Reserva—my tasting notes had five exclamation points,

For just under $20, you get a deep, dark cherry red wine. The grapes come from vineyards in Briones and Haro, Rioja Alta, where the average age of the vines is 35 years. With aromas of spicy oak, this wine has everything I and any Rioja fan would expect: mature black plum and red cherry followed by some balsamic and eucalyptus notes. There is a wonderful balance and blending of the aromas and flavors—from the oaky toffee elements in the nose (vanilla and marshmallow), to the long-lasting black cherry, sweet currant, dried herbs, mushrooms, and a minerally touch of limestone that race across your taste buds. This wine has intensity and balance, soft, round tannins, and a long finish with hints of toast and licorice. If possible, decant before serving.

Both of these wines are perfect with appetizers, any cheese, pizza, root vegetables and red and grilled meat. To bring out their soft fruitiness, try chilling them for about 20 minutes before serving.

There you have my five delicious finds to take us from summer’s heat to the beginning of fall.

About Wine, Entertaining, Events, Food & Wine, Home, Indoor & Outdoor, Pairings, Wine & Food Pairing

Barbecue Wine Time


There’s something about the outdoor setting, the open fire, and the masculine image of the grill that, for many, says this is no time to be foolin’ with corkscrews and wine glasses. The casual setting aside, wine is no doubt the greatest barbecue beverage. I have never understood how wine became associated with pretense, because it can be the perfect accompaniment to a barbecue—not so filling as beer, nor so potentially embarrassing as multiple margaritas.

Let’s face it, wine pairs with anything that you want to throw on the grill — from burgers to barbecued chicken sandwiches to leg of lamb—wine is the ultimate condiment, working like a spice, helping to enhance the flavors of grilled food.

Wines for barbecue must support succulent slow-cooked meats and not be overwhelmed by or compete with the piquancy and sweetness of the sauce. An overly tannic, tight red is probably not the best choice. Casual wines with no pretense may be the norm for a barbecue, but don’t hesitate to pull out wines with pedigree either. Both styles will shine around the grill.

When selecting wines for barbecue, the ideal choice is a medium-bodied wine with enough personality to stand up to the myriad different flavors. You may want to try one that is fruitier or less dry one than you might normally drink.

A good rule of thumb for any barbecue wine is BBQ:

  • Big, full-bodied, with plenty of fruit extract and an alcohol content of around 13%.
  • Bold and assertive with forward fruit flavor, spice, and pepper along with good acidity.
  • Quaffable—smooth, delicious, easy to drink— in other words, gulpable.

The best barbecue reds are big, well-balanced, smooth and not over the top in alcohol, with great fruit and balanced acidity. Think luscious, ripe berry flavors and complex spice and you have an interesting counterpoint to barbecue. Try to avoid wines over 14.5%, as they are often “hot” and they open your taste buds up wide and then the heat from the spice becomes very prominent and overwhelms other flavors.

Sometimes, I think people only invite me to barbecues because they know I’ll bring the wine.

So, what do I bring? This time of year, an all-purpose barbecue favorite: dry rosé, it truly is a summertime treat.

Think Pink
Rosé is an ideal barbecue wine. Good rosés combine the crispness and refreshment of white wine (serve chilled) with intriguing flavors—some of the red fruits typical of red wine, but also notes of tea, orange rind, strawberries and watermelon. Too long out of fashion because of their association with cheap, sweet blush wines, the new generation of rosés are stronger, darker, drier, more intensely fruity and, for me, perfect summer wines.

Look for rosés from the southern Rhone, Languedoc, and Provence in France, Rioja in Spain, or such American examples as King Estate’s Acrobat Rosé of Pinot Noir.

Bring White
One thing about barbecues: almost no one brings white wine! Everyone thinks about the meat; but who thinks about the heat? It’s hot outside! You may not like to drink white wine with red meat, but how much time do you spend eating as opposed to time spent chatting and waiting for the meat to be ready? So, it’s a good idea to bring a bottle of white that’s crisp and lean and lower in alcohol. Muscadet, Albarino, Vermentino, or Assyrtiko from Santorini are all good candidates for higher temperatures. These same wines often have the added benefit of being inexpensive.

Crisp, intensely aromatic high-acid white wines, like my old stand-by favorite, Sauvignon Blanc, work very well with grilled flavors. If you know me, I always have a Sauvignon Blanc on hand, it’s so versatile: great with grilled vegetables and shrimp, and is the best wine with tomatoes. Off-dry (slightly sweet) Rieslings and Gewürztraminers pair nicely with spicier and sweeter barbecue flavors, as sweet wines are particularly good at taking the heat out of spicy foods. Chardonnay, however, is probably best left for another day.

Try Cru Beaujolais
Okay, you may not want to eat burgers with a bottle of white wine. Then, think cru Beaujolais. Asking for cru Beaujolais is a polite way to say, “I want a better Beaujolais,” because basic Beaujolais covers a lot of ground and you could end up with a mediocre bottle. Cru Beajoulais comes from one of ten specific villages and being specific can help you get what you want. Morgon, Fleurie, and Moulin-a-Vent are village names to look for on the label—they combine accessible fruit with a refreshing acidity that pairs beautifully with barbecue.

Go Cab Franc
If you desire wine with more heft, then consider the Cabernet Franc grape variety from Chinon and Bourgueil in the Loire Valley. Or go local with Monmouth County’s own Four JGs Cabernet Franc. These wines are full of steak-friendly flavors. Meat that is charred and just off the grill goes great with the firm tannins you find in most Cabernet Franc wines.

More critical than the color of the wine, however, is how you serve it. Any wine—even red wine—benefits from being chilled in hot weather which explains why it’s not worth opening a wine of any great age or complexity for the average barbecue.

So chill them down to around 56° and have a good time in a casual relaxed atmosphere of someone’s backyard, and remember, I’ll bring the wine.

Eight Great Barbecue choices:

Think Pink
King Estate Acrobat Rosé of Pinot Noir, 2011, Oregon, USA
This Rosé is the color of pink lemonade. Aromas include kiwi, watermelon and lychee. Fruity flavors of raspberries, pomegranates and plums accompany a viscous round mouth feel with a long, dry finish.

Chateau Routas Rouviere Rosé, Provence, France 2011
A blend of 55% Cinsault, 23% Syrah, 14% Grenache and 8% Cabernet Sauvignon, Rouvière Rosé is the quintessential, estate-produced Rosé. All of the Syrah and half of the Cabernet Sauvignon go straight into neutral barrels for primary and malolactic fermentation. The remaining Grenache and Cinsault are fermented in stainless steel tanks and blocked from malolactic fermentation. The two different lots are aged separately for five months and blended prior to bottling.One sip and it’s easy to see why this wine was rated 90 Points and given a 100 Best Buys of the Year Selection from Wine & Spirits magazine .

Bring White
Paco & Lola, Albarino, Rias Baixas, Spain, 2010
Clean and textured. Seductive exotic palate of pineapple and mango intermingled with refreshing citrus flavors amplified by minerally accents. Silky, but yet full bodied, with long lingering finish. Round and very tasty.

Chateau Ste. Michelle Eroica Riesling, 2011 Columbia Valley, Washington, USA
This Riesling exhibits aromas and flavors of white peach, grapefruit and sweet lime with subtle mineral notes. The mouth-watering acidity is beautifully balanced by beautiful bright fruit and flavorful Washington Riesling fruit with crisp acidity and enhanced mineralilty.

Cru Beaujolais
Potel Aviron Fleurie Vieilles Vignes 2009
Ripe, gorgeously feminine, silky and pure, Fleurie is the quintessential Cru Beaujolais. This wine is very fruity and floral while keeping great structure.  Berry and flower aromas are followed by strawberry, black raspberry, mineral and dried flower flavors with a meaty savory character and gritty tannins.

Cabernet Franc
Guy Saget Chinon Marie de Beauregard 2009, Loire Valley, France
Marie de Beauregard Chinon is a deep ruby wine that offers black fruits (blackberry, blueberry, blackcurrant) delicately shaded by leather and vanilla. Powerful and racy, it offers modern-style toast, with dark cocoa and graphite notes folowed by a core of sweet plum, cassis, bitter cherry, with smoldering tobacco and tapenade notes.

Four JGs Cabernet Franc 2008, Outer coastal Plain, Colts Neck, NJ, USA
Four JGs Cabernet Franc 2008 has a spicy aroma reminiscent of plums and spices. The grapes were grown during the dry, hot summer of 2008 on the Four JG Vineyards in Colts Neck, New Jersey.  After fermentation, the wine was stored in American Oak barrels for 9 months adding a hint of chocolate

Just Red
Tir Na Nog Old Vines Grenache 2008, McLaren Vale Australia
This medium- to full-bodied Grenache has intense aromas of mulberries, figs and kirsch over touches of baking spices, game and Ceylon tea. Fleshy black raspberry and boysenberry preserves are followed by cola flavors show a good backbone of medium level silky tannins and crisp acid. Finishes velvety and sweet, with lingering spiciness.

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

Wines with a spring in their sip


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

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

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

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

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

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

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

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

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

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

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

Feelin’ groovy with Grüner Veltliner.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Wine, 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, Regions, Wine Tastings

Wine Tasting with Polaner Selections and the Wine Concierge


Micheal Hoffmann of Polaner Selections and The Wine Concierge of Allenhurst hosted a spectacular wine tasting in  a gorgeous private home in West Long Branch.

The tasting of the selections began promptly at 7pm  with a sparkly little number from Italy: Sorelle Bronca Prosecco. It’s interesting to note that this prosecco is made primarily of the prosecco grape with a smattering of the indigenous varieties Perera, Verdiso, and Bianchetta and all of the the grapes are certified organic. The wine is classified as a Prosecco Colli Conegliano DOCG, the region having recently achieved DOCG status as of April 2010. This wine deliciously captures all of the original aromatics and fruit flavors of the grapes, and features sweet pear, nectarine and white blossoms in perfect condition.

The Bronca family team works hard in the vineyard and in the cellar to produce this purest and outstanding Prosecco Extra Dry, and they have succeeded. It is a truly stunning example of Italy’s favorite sparkler—perfect as an aperitif, with delicate dishes and fish, and for celebrating any special occasion.

This was immediately followed by a very full racy mouthful: Domaine du Haut Bourg Muscadet Côtes de Grandlieu 2009. Located in the heart of the Muscadet appellation, fourteen kilometers southeast of Nantes in the Loire Valley, the Domaine du Haut Bourg was built by four generations of winegrowers. The “Côtes de Grandlieu” AOC is formed by nineteen townships that surround the Lac de Grandlieu. Made from from sustainably farmed 45-year-old  Melon de Bourgogne vines, this is classic Muscadet—bracing, salty, racy, and vibrant with delicious mature fruit flavors.

The third wine hailed from the slopes of Mount Etna  in North-eastern Sicily. This white was simply called Calabretta Carricante. This is considered to be a rare white wine made from old vine Carricante, interplanted with Minella Bianca for acidity. The winemaker, Massimiliano Calabretta, is also a part-time college professor at the University of Genova, and he makes only about 2,000 bottles of this a year.  This intriguing white is redolent with melony fruit and hints of straw and almonds. This medium-bodied white has a beautiful texture, lovely acidity and a lingering memory on the palate. It is a perfect wine to pair with nearly any sort of warm-weather foods or to serve as an aperitif. It was truly a unique wine.

The Calabretta Carricante was followed by a wine from one of Italy’s top “superstar” winemakers—Elisabetta Foradori’s Myrto I.G.T. Vigneti delle Dolomiti Bianco. Myrto is made from a blend of sixty percent Sauvignon Blanc and forty percent of a little-known grape, Incrocio Manzoni. It is a classy, medium-bodied and zesty dry white wine that perfectly captures the bounce and classic soil expression of the best white wines of the Trentino-Alto Adige. Myrto comes from the biodynamically farmed Foradori vineyards that lie in the side valley of Campo Rotaliano. Needless to say,  Myrto is a beautifully made delicate expression of elegance that offers up outstanding value.

The next wine was a Vouvray. Chenin Blanc has been identified with Vouvray for at least 11 centuries, and many of its great vineyards were known by the 14th century for producing some of the world’s most compelling white wines. By those standards, the 80-year-old Huët estate is relatively young. Yet, Domaine Huët Vouvray Le Mont 2009 , the fifth offering of this tasting has been the standard-bearer for great, ageworthy Chenin Blanc since its founding in 1928. Domaine Huët’s founder, Victor Huët, purchased the first of his great vineyards on Vouvray’s “Première Côte”in 1928. In 1957, the estate purchased the prime Première Côte vineyards: Le Mont. Le Mont Vouvray shows a fascinating level of transparency, purity, and knife-edged balance. Presently, this young wine is full of intense minerality. With age, this wine will develop great length and finesse. This is an epic vintage, it was exciting to taste this latest offering from one of the earliest adopters of biodynamic practices in the Loire Valley.

From the Loire, the tastebuds travelled to Livermore, California’s Kalin Cellars. Kalin Cellars Chardonnay Cuvée W Livermore Valley 1994. Yes, 1994. One taste, and even the most anti-Chardonny drinker will discover a unique California wine experience. Located in Marin County, the goal of winemaker Terry Leighton is to “produce wines of enduring value with traditional European style and character.” Terry is also professor emeritus of microbiology at UC Berkeley and understands the science of winemaking. The grapes were sourced from the Wente Estate Vineyard located near Livermore. Kalin Cellars makes this an artisanal wine of substantial depth, complexity and style. The aromas are reminiscent of lime blossoms and freshly toasted bread. The flavors are rich, powerful, but counterbalanced by an extraordinary, racy mineral acid fruit structure. This singular 100% Charonnay is a wine to match with food.

After these six Beautiful whites it was time to think about sampling the magnificent reds that were featured this evening. What better way to ease the transition than with a glass of Bedrock Wine Co.’s Bedrock Rosé? Bedrock is an itsy-bitsy winery making wine in a converted chicken coop and their 2009 ‘Ode to Lulu’ Rose Sonoma Valley is a fabulous rosé. For all the point counters, last year’s vintage of “Lulu” received the highest score for rosé ever given. It received  90 points from both the Wine Spectator and Steven Tanzer. This rosé is made from Mourvedre and the vines are 120 year-old vines.  The Mourvedre has bright aromatics of red currents, cherry, and hints of white pepper, bordered with the added complexity of the  funky mustiness of the Mourvedre grape. The palate is clean and vibrant with dusty minerality leading to a lengthy finish. This wine paired beautifully with the offerings of cured meats, cheese, great bread, fresh tomatoes, and basil.
The first red of the evening was Evodia 2008 from Altovinum. Altovinum is a new project—a joint partnership between Eric Solomon, Jean Marc Lafage and Yolanda Diaz. The wine is 100% old vine Garnacha from the D.O. Calatayud’s  village of Atea. This wine is fresh with pure strawberry and raspberry deepened by notes of licorice, black tea and pungent herbs on the nose. Supple in texture, this young garnacha is velvety, offering sweet red fruit flavors, hints of spicy pepper and a nice smokieness that only adds to the complexity. The wine is incredibly smooth with nicely persistent, red berry-dominated finish. It was extremely easy to drink paired beautifully with the cheeses and meats that were offered.

The second red was from Mendoza Argentina: La Posta Bonarda. Bonarda is a grape that has taken off in Argentina,  and this 100% example is one of unusually high quality. This winery has been growing grapes in Mendoza since 1887, and the present Bonarda vineyard was planted  in 1963. This Bonarda sports bright aromas of fresh red & black raspberries and subtle smoky oak notes. The flavors are of freshly-crushed raspberries, white pepper, dark chocolate, a touch sandalwood and mint. Though quite rich and hedonistic, the seamless structure of this wine makes it a candidate for drinking inow or over the next few years. It will pair well with just about any food with which you would drink a fruit-driven red or  a Zinfandel.

The first Pinot Nor to be sampled came from Sonoma, 2008 Mary Elke Pinot Noir. The 2008 Mary Elke Pinot Noir is 100% Donnelly Creek vineyard fruit that reflects the cool climate and soils of the Anderson Valley. Elke Vineyards practices organic farming as much as possible, yet they describe their vineyard practices more accurately as “sustainable,” allowing them to use very limited chemical inputs to the vineyard and do canopy management practices that help to reduce spray applications. The Pinot exudes rich, ripe, red fruit flavors combined with a slight spice element and a slight mid-palate tannin to produce a “bigger” style Pinot Noir. This is an an elegant wine characterized by ripedark chrry fruit, a spicy backbone, and velvety texture which will continue to develop with bottle aging. Elke is a limited production Pinot Noir with 1,200 cases.

L’Angevin Pinot Noir Russian River Valley 2007 is a  Pinot Noir from the Russian River Valley. This Pinot has a traditional and refined feminine character of fresh black cherry, bergamot, mint, and tea leaves. There is an intense layered bouquet of strawberry, raspberry, orange blossom with notes of vanilla and spice. On the palate, there is a beautiful acidity, silky tannins and red fruit flavors that makes for a well balanced medium-bodied wine with a moderate finish and smooth texture. Simply put, the wine is delicately smooth and is full of beautiful cherry fruit from start to finish. This  Pinot paired with the pasta, rice, cheese and meat platters offered.

The next red was the latest signature blend from winemaker extraordinaire Karen Culler, Culler Wines La Palette 2005. When Karen Culler started producing her own wines in 1997, she wanted to make wines that she liked to drink—just in case they weren’t a hit with the public. This Cabernet is a blend of 91% Cabernet Sauvignon and 9% Petit Verdot, all from Alexander Ranch fruit. The wine is big, dense, and jammy, with gobs of black currants violet, and spice flavors of licorice and bay leaf. The nose is aromatic with roasted herbs, black currants, leather, minerals and toasty oak. The fruit-driven flavors  and ripely tannic structure define this  medium-bodied red,  culminating in an elegant finish. Delicious!

The cab was followed by a 100% California Zinfandel: Outpost Zinfandel Howell Mountain 2006. Outpost creates world-class 100 percent varietals from their hand-cultivated, organically farmed 42-acre estate vineyard, and this Zin shows why Howell Mountain Zinfandel attracts such a devoted following. The old vines add aromatics and acid backbone while the younger vines provide mid-palate weight and rich elegance. There is a  fragrant floral nose, hints of rich ripe  black raspberry, black currant, and a spice-scented bouquet. Full-bodied, with espresso, mocha and chocolate, a good texture, a layered mouthfeel, and a long finish, it went very well with the chocolate dessert and oatmeal cookies.

The flagship Barbera from the Trinchero estate: Barbera d’Asti “Vigna del Noce”, was to be the last wine tasted for the evening. The vines for this Barbera were planted in the hills of Asti in 1929. This vintage was the 1999. Trinchero makes one of the longest-lived and most profound examples of Barbera to be found in all of Italy, and this wine lived up to the reputation with impressive complexity and the depth. Aromas of ripe dark cherry, figs, truffle, mushroom, prune, leather, stony minerality, and hints of smoke wafted up from the glass. The palate was earthy, juicy, with layers of cherry, truffle and fig with more smokey, earthy tones intermingled with spice accents that seem to expand in mid-palate. The long finish is dark, earthy, with dry tannins and  minerals. This wine is the perfect wine to end an enjoyable evening.
All of these wines can be found at the Wine Concierge in Allenhurst and at Gerard’s Liquors in Point Pleasant.

Events, Wine I Like It, Wine Tastings

Wine I Like It Blind Tasting Panel – Spanish Wines


Wine I Like Blind Tasting Panel Results from Thursday, July 22

Wine I Like it is a non-profit organization dedicated to finding out what the “average consumer” thinks about various wines.    To that end, Wine I Like It hosts “I Like It” wine tasting panels comprised of people who are not professionals in the wine industry. These “non-professionals ” taste wines to see if they “LIKE” them “OR NOT”.

There is a series of several different panels. Some are based on age, some on wine preferences and others on a combination of preferences. Our goal is to find out how people outside of the wine industry feel about various products—whether they “Like It” or “Dislike It”. It is fun and informative for the tasting panel members as well as enlightening for us to see what consumers prefer.

Our panel rates the wines based on a proprietary system, exclusive to Wine I Like It that serves to help demystify the number systems wine buyers currently rely on by making valuations as simple and transparent as possible.

This month the wine tasting stayed in a single country and within two specific regions – Castilla y León and Castilla La Mancha, Spain. Some of the tasters were surprised to find they were tasting Spanish wine, only one taster knew immediately they were from Spain. We tasted two whites, two rosés, and six reds that were all classified Vino de la tierra.

Here are the top five including the average price the panel was willing to pay for each wine.

  1. Cotoval Tempranillo 2004
    Vino de la tierra de Castilla y León
    Aged 12 months in Oak
  2. Tavera 2008 Vendimia Seleccionada
    A selected blend of Tempranillo, Grenache and Syrah
    Vino de la tierra de Castilla
  3. Cotoval Tempranillo 2006
    Vino de la tierra de Castilla y León
    Aged 6 months in Oak
    Average Price: $15
  4. Tavera Syrah-Tempranillo 2008
    Vino de la tierra de Castilla
    Average Price: $14
  5. Cotoval Tempranillo 2008
    Vino de la tierra de Castilla y León
    Average Price: $13

The all-around number one favorite was the Cotoval Tempranillo 2004 Vino de la tierra de Castilla y León Aged 12 months in Oak. Some of the comments about this wine included: “I need a slice of pizza!”, “Nice finish and flavor”; Awesome I’d lay it down for a year if I could stay away from it!” “Best of all! Would pay $30 for this one!”

This wine, as most of the wines sampled that evening is a Vinos de la Tierra (VdlT). The concept is similar to the Vins de Pays of France and, according to Spanish law, is seen as sort of transitional term for areas that can, after 5 years, apply for Denominación de Origen status. However, many wineries in Vinos de la Tierra areas have relished the greater freedom than exists under the D.O. system to produce grapes and wines as they wish. The result is wines that are more innovative and exciting than those of D.O.s. These broader geographical designations will appear on the label such as Andalucia, Castilla y León, Castilla La Mancha and Levante.

Three of our  top five, (including number one) hail from Castilla y León, IPA. Known formally as the Community of Castile and León, is one of the 17 autonomous communities of Spain. It was constructed from the historic regions of Old Castile (Castilla la Vieja) and León, first as a preautonomía—a “pre-autonomous” region—in 1978 and then as an autonomous community in 1983. It is the largest autonomous community in Spain, covering an area of 94,223 square kilometers (36,380 sq. mi).

Number two on the list is Tavera 2008 Vendimia Seleccionada. This wine is a selected blend of Tempranillo, Grenache and Syrah. Although this wine is drinking beautifully now, it will  benefit from some time ageing in the bottle. For the word “Vendimia” or vintage year to appear on the label, a minimum of 85% of the grapes must be from that year’s (in this case 2008) harvest. This wine is from the Vinos de la Tierra de Castilla, central Spain, the Spain of Don Quixote. This region is noted for its hot, arid plains. The V. de la T. de Castilla was formed in 1999 to take in those areas outside of the several D.O.s in the area (such as La Mancha). The region as a whole has 600,000 hectares (1.48 million acres) of vineyards, which represents nearly 6% of the world’s vineyards.

Many of our tasters described this wine as “A nice piece of salmon is calling me!”,”Good summer red wine, nice soft tannins” “Great aroma and flavor” “really nice finish, would pair nicely with food” “excellent! A nice full-bodied wine.” The average price our tasting panel was willing to pay for this wine was $14, with some saying they could easily pay more than $20.

Number three on this hit parade took us back to Castilla y León with Cotoval Tempranillo 2006
Vino de la tierra de Castilla y León. This wine is aged 6 months in oak. In Spain, red wines that are aged for a two years with at least 6 month in oak are considered a Crianza. Our panel agreed that it had a “Great nose and smooth tannins” “Soft tannins with a nice full flavor”and “Smooth finish” this wine fell into the $15 average price category.

The fourth wine, Tavera Syrah-Tempranillo 2008 Vino de la tierra de Castilla took us back to Castilla La Mancha just outside of Toledo. This blend of Syrah-Tempranillo received the following comments: “I need a piece of mild sausage and Italian bread with this!”; “Very Fruit forward – it explodes!”; “Very versatile”; and “Good bold flavor that grows on you!” The average price point suggested was $14.

Our last top wine, number 5, was Cotoval Tempranillo 2008 Vino de la tierra de Castilla y León. One taster commented “I’m in love!” Another asked “Is that a slight pepper taste?”; ”Nice aromatics and cherry flavor” ; “Smells great! Nice finish, best one!” …and the short but sweet “Excellent!” The average price they said they would pay was around $13.

If you noticed, each of the top five wines on this list all contain a grape you may or may not have heard about before: Tempranillo—often referred to as Spain’s “noble grape”. Tempranillo grapes thrive in a short growing season and this early ripening tendency is the source of the name Tempranillo, which translates to “little early one”. Tempranillo also has many different regional identities worldwide, including Aragon, Cencibel, Extremadura, Jacibiera, Tinto, Tinto Fino, Valdepeñas and many more too numerous to list here.

Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. It is frequently used as the base variety in blends,and is most frequently mated with grenache, (aka garnacha in Spain), carignan (aka mazuelo in Spain’s Rioja region), syrah and, more recently, cabernet sauvignon. Tempranillo aromas and flavors often combine elements of berryish fruit, plums, herbaceousness, vanilla, tobacco, an earthy-leathery character, and good minerality.

As our wine panel discovered, these wines provide value for the money and are definitely worth a taste.

For more information about the wines that were sampled or to find out how you can become part of the wineilikeit.com tasting panel, visit http://www.wineilikeit.com