Sauvignon Blanc – Wine knowledge with attitude…Wineitudes

Wine Flavors: What’s Right? What’s Wrong?

Learn where wine flavors come from, how to smell them, and what flavors to expect in The six Noble Wines Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc.Then there are the other not-so-noble wines like Shiraz/Syrah, Malbec, Pinot Grigio and more. But today we’ll focus on the primary six.

I’m often asked, “If cherries aren’t an ingredient in wine, then how come some wines smell like cherries?” Understanding the flavors in wine starts with a seemingly simple question:

Where do wine flavors come from?

Well, ethanol molecules lift off from the surface of the wine during evaporation, carrying with them a slew of aromatic compounds. These compounds float into our noses and help give us an idea of the wines many flavors. Wine flavors are created by chemical reactions during fermentation (when yeast turns sugar into alcohol). Fermentation creates hundreds of different flavor compounds.

At the atomic level, aromatic compounds in wine look identical to – or are mirror images of– smells you already know. When you sniff cherry in wine, you are smelling the identical aroma compounds that also waft from a freshly baked cherry pie. Which is why we often reference, fruit, flowers, herbs and other familiar scents.

Wines often smell “fruity” with red wines typically smelling like berries, cherries, and plums.

White wines, on the other hand typically offer scents of citrus fruits (grapefruit, lemon, lime), stone fruits (peaches, apples, pears), and melons. Both red and white wines can offer subtle (or not-so-subtle) aromas of fresh flowers, roses, green herbs, leaves, green vegetables, and/or stems. But don’t be surprised if you get whiffs of cheese, bread, milk, butter, bacon fat, petrol, nail polish, potting soil, wet stone, tar, wet asphalt in the summer among others.

Then there are the aged and oaky scents that appear as wines are aged. These smells can include vanilla, baking spices, pie crust, caramel, brown butter”, tobacco, cedar, coffee, leather, creosote, and chocolate.

So, what is a quick guide to tell what you’re drinking by scent and flavor?

I thought you’d never ask.

Here is a brief list that provides the most common scents and flavors for the Noble Grapes and Shiraz.

Cabernet Sauvignon: Graphite—aka pencil lead. (Those of us who chewed pencils in grade school know exactly what that tastes like); Baking spices; black cherry; currant, especially black currant; cedar; bramble; vanilla, and even green bell pepper if made form underripe Cabernet Sauvignon grapes (which isn’t necessarily a bad thing).

Pinot Noir: Scents of earth; spice; cherries; strawberries; herbs and raspberries and great cherry and black cherry flavors.

Merlot: Raspberry notes, as well as black cherry; plum; blueberries and jam—these notes often give the wine an aroma similar to fruitcake. Other common notes of Merlot include graphite; cedar; tobacco; vanilla; cloves and chocolate.

Chardonnay: The most common scents and flavors are yellow apple; pear; citrus (Meyer lemon); tropical fruits (kiwi, banana, mango, starfruit, pineapple); peach; apricot; melon; warm florals; butter; vanilla and brioche (when oaked).

Sauvignon Blanc: A crisp, dry wine with aromas and flavors of green apple; gooseberry; lemon; lime; grapefruit; white peach; thyme; basil; grass; lemon grass; cilantro; bell pepper. And passion fruit.

Riesling: Offers primary fruit aromas of orchard fruits (green apple, nectarine, apricot, peach, honey-crisp apple, pear); citrus (particularly lemon and/or lime); melon; tropical fruits; strong floral notes, minerality, spice; honey; toast, earth and smoke. Then, there’s that telltale aroma of “petrol” — the word the British use for gasoline. It’s not necessarily a bad thing. In fact, some people love it and it is more prevalent if the Riesling is aged.

Shiraz/ Syrah: Typical scents and flavors include blackberries; plums; black cherries; blueberries; cassis; chocolate; licorice; spice; pepper; flowers, tobacco; earth, and truffles.

So, If I smell cherries and you smell pepper, who’s right?

Differences in our physical attributes, along with how our brains process smells, partially explain why we each pick out different wine flavors and smells. That said, each wine does have a “base set” of aromas upon which most people agree. As one of my wine friends likes to say “Get out and use your snout!”

Next time you pick up a glass of wine, take the time to pick out three to five wine flavors BEFORE you taste it. That’s the secret and after practice, you’ll become an amazing taster.

Entertaining, Warm Weather Sipping

Late Summer Whites

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cheers.

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

Warm weather wines under $15

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

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

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

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

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

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

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

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

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

Value Wines, Warm Weather Sipping, Wine & Food Pairing

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Okay, so what reds are just right for Spring?

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

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

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

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

Wine for Fall Get-Togethers

These nine wines are always crowd-pleasers.

Fall brings get-togethers and whether your gathering is centered around football, baseball, basketball or any other spectator sport, or a family and frends social, wine is a natural for entertaining. On-the-fly get togethers or sporting events are no longer classified as “beer only” occasions, because more and more Americans are opting to sip wine on the sidelines and at the table.

Wine is a real crowd-pleaser – and scores big points for its versatility. Wine teams up with chips and dip at a lively game day party as well as it does with beef tenderloin at a sit-down dinner. It is easy to find great wine at most wine shops for under $20, or under $15 which means wine is perfect for all types of entertaining occasions. You can stick to pretzels and pizza or opt for a full-blown tailgate party, there is a wine for everything and everyone.

You needn’t stress about selecting wines to serve at your gathering. The best advice I can offer is to stick to what YOU like and choose food-friendly wines in both red and white and you will be the hero. To compliment the range of spiciness often found in party foods, try lighter wines, typically higher in acid and often with sweet, spicy or fruity characteristics. Winning white wines include bright Sauvignon Blanc or unoaked Chardonnay. For red wine fans, you might want to lean toward a lightly spicy Pinot Noir or fruity Beaujolais.

If you are serving everyone’s favorite fast food, pizza you will have an easy match. With so many variations in toppings, pizza matches well with so many wines. Keep with the Italian theme and go for Chianti. Chianti’s tart ,cherry flavor and bright acidity meld well with any pizza’s tomato sauce. You might want to try Melini Chianti ‘Borghi d’Elsa. Melini Chianti ‘Borghi d’Elsa is vinified in a traditional Tuscan style, so it is fragrant with intense and elegant aromas of blackberries and raspberries, with violet notes. It is a dry, full-bodied red that is slightly tannic, with an elegant aftertaste of toasted almond.

Sometimes, you just want a something other than Chianti, that’s when you might want to venture to Italy’s Piedmont region and the Barbera grape, which also has a nice tang to accompany pepperoni or sausage. Marchesi di Barolo Barbera del Monferrato Maraia 2008 is a blend of 90% Barbera and 10% Dolcetto. This wine has the typical aromas of rose, wild berries, and sour black cherry. Fresh and clean, the flavors are intensely powerful,with a light hint of vanilla and toasted oak. This full-bodied, pleasant, and balanced wine is a perfect match with traditional recipes, meats, and barbecue.

This time of year, a lot of crock pots get pulled out of storage and two quintessential American foods—Chili and Sloppy Joes—are back on many a gathering menu, especially after a day of raking leaves. These foods call for quintessential American wines. Right now a current favorite get-together wine is Pedroncelli’s Friends.Red from Sonoma. Friends.Red is a young and zesty, proprietary blend of Merlot, Zinfandel, Syrah and Sangiovese. At around $10, this wine is full of lively black cherry and vanilla aromas and firm plum and toasty oak flavors and a true crowd-pleaser—not to mention a great value.

You might want to try a lush, fruit-forward Zinfandel with a sloppy joe, the bright berry flavors will have affinity for the sweet, tomato flavors. For around $15, Rosenblum Vintners Cuvée XXXIII Zinfandel, from California has a super-rich fruit intensity. It opens with a mélange of raspberry, plum, and Bing cherry aromas, followed by sweet mocha and vanilla spices and red stone fruits on the medium-bodied palate. This vibrant, well-balanced wine has good acidity and fine tannins making it suited for all occasions, as it also pairs well with barbecued meats, pizza or pastas.

When it comes to Chili, I like opening a bottle of Rioja from Spain (with flavors of the Tempranillo grape) works wonders, as these wines have the same earthy and meaty characteristics. Lan Crianza Rioja is 100% Tempranillo. This little wine that often runs around $12 garnered 90 points and #44 on the Wine Spectator’s Top 100 Wines of 2010. As this fruity wine has always been on my Top 100 list, I worried that Wine Spectator’s rating would create a run on this wine. This wine has a lot to love about it: smooth, fruit-forward nose of dark cherries, with minimal oak influence, crisp acidity, medium drying tannins, and a long finish. Lan has a bright palate of dusty berry flavors, cranberry, and spice and a velvety, mouth-filling texture. Lan also gets better the longer it is open, so open it at least 20 minutes before you plan to drink it, if you can.

With Nachos and Quesadillas, I have to say one of the best matches for anything with corn, such as chips or tortillas, is Chardonnay because the Chardonnay will compliment creamy cheeses and counterpoint the salsa. Here, I would opt for a California chardonnay like Bogle with its tantalizing aromas of fruit and spice. The flavors of green apples and juicy pears give way to elegant hints of Meyer lemons, and sink softly into spicy vanilla notes of American oak. This ripe and refreshing wine offers a rich and velvety mouthfeel and the finish perfectly balances the wine’s creaminess and acidity.

In the red category, Zinfandel joyfully accompanies spicy salsa and Merlot can have a cooling effect. Currently, my favorite Merlot is California’s Twomey Merlot 2007 Napa Valley Merlot; it’s a blend of 94% Merlot, 5% Cabernet Franc, and 1% Cabernet Sauvignon. It’s supple, complex and has a great expression of berry fruit. It has a a nose of fresh, ripe black cherry and blackberry, dark chocolate and the alluring smell of roasting coffee. On the palate, it is savory and full of explosive fruit and violets. The long finish echoes berry fruit and chocolate and grainy well-integrated tannins. I recommend drinking the reds slightly chilled around 50 – 56°.

I know a lot of parties offer those tasty, yet often messy, Buffalo wings. Piquant and vinegary wings need a white wine with loads of acidity like Columbia Crest’s Two Vines Sauvignon Blanc. This fresh, lively Sauvignon Blanc opens with the typical aromas of lemon zest, honeydew melon, dried herbs and a hint of freshly cut grass followed by juicy melon, gooseberry and kiwi flavors.This affordable wine from Washington state has a lengthy, bright citrus-like finish that compliments wings.

A Spanish Albarino like the seductive Paco & Lola offers a rich, exotic palate of pineapple and mango intermingled with refreshing citrus flavors amplified by minerally accents that stand up to the sharpness of the flavors or wings.

If the wings are exceptionally spicy, an off-dry Columbia Crest Two Vines Riesling could be the ticket to tame the heat. This unrestrained Riesling has aromas of guava, lime zest and honeysuckle, followed by intense nectarine, apricot and mandarin orange flavors resting on a lively acid structure balancing an early sweetness, and ending in a candy-like finish.

If you’re sticking to something slightly lower in calories, veggies, you need to remember crispy and crunchy crudités call for a fresh, zippy white like a Sauvignon Blanc. A current favorite that seems to appeal to everyone is The Beach House from from South Africa’s Douglas Green Winery. The Beach House is a Semillon/Sauvignon Blanc blend and is an easy sipping, crowd-pleaser.

Not in the mood for a Sauv Blanc? Well, the South African Brampton Chardonnay is an unoaked Chard that shows fresh tropical notes on the nose. The palate shows great density and richness well balanced by vibrantly delicious peach fruit and and a crisp clean citrus finish.This wine is also a perfect companion to pears and blue cheese.

Okay, red-only drinkers you might want to try something light and fruity like a chilled Beaujolais or Pinot Noir from Oregon with those veggies. Cloudline Pinot Noir has fresh aromatic nuances of raspberry, violets and a touch of spice. On the palate, the wine is all cherries and red fruits. The tannins are soft, and balanced with a long finish.

For your gathering you can use these suggestions or make up your own, whatever you decide, have fun with your wine choices, and encourage your guests to do the same.

Entertaining, Home, Indoor & Outdoor, Pairings

Oyster season begins

In the early 19th century, oysters were cheap and mainly eaten by the working class. In New York, oystermen were skilled cultivators of their beds, which provided employment for hundreds of workers and nutritious food for thousands. Eventually, rising demand exhausted many of the beds. To increase production, they introduced foreign species, which brought disease, and when combined with erosion and other environmental factors, most of the beds were destroyed by the early 20th century. This scarcity increased prices, converting them from their original role as working class food to their current status as an expensive delicacy.

The old adage says to never eat oysters in months without an “R” in them, primarily, the warmer summer months—May through August. If you are a fresh oyster lover and haven’t had nary a one since last April, you should know the old saying is a myth whose basis in truth is that oysters are much more likely to spoil in May, June, July, and August. Plus, the summer months are the time of year they devote their energy for reproduction and become less meaty and less tasty. During summer or spawning season, the oyster becomes slimy and milky. They are still edible but the taste and texture are quite unappealing.

Since September is the first month with an “R” and it has been designated National Oyster Month, and, if you’ve been paying attention, oyster season has already begun on the Shore, with both Asbury Park and Red Bank hosting oyster festivals.

So, what is it about these little bivalve critters that people love so much?

Well, oysters are an excellent source of zinc, iron, calcium, selenium as well as Vitamin A and Vitamin B12. Oysters are low in calories; one dozen raw oysters contain approximately 110 calories, and are considered the healthiest when eaten raw on the half shell.

Okay, you’ve probably heard oysters are considered to be an aphrodisiac. That “myth” may not bee too far from the truth, American and Italian researchers found oysters were rich in amino acids that trigger increased levels of sex hormones and the high zinc content aids the production of testosterone.

Contrary to popular opinion, not all oysters are created equal (there are several species of oyster) nor do they all taste the same. Some are brinier, some are creamier, some are leaner, some are fatter, and some even have a “fruity” taste, vaguely suggestive of cucumber and melons. Some of the differences in taste have to do with the species, but it primarily has more to do with the temperature of the waters in which they are harvested; as well as the oyster’s fabled muscle, which constantly opens and closes to allow a flow of water and nutrients.

Perhaps the best known oysters in this area are East Coast Bluepoints (although Bluepoints technically come only from New York’s Long Island). These oysters can be found from Nova Scotia all the way down to the gulfstream waters of Florida and Texas. Northeast coastal oysters tend to have a longer shaped shell and belong to the Crassostrea virginica family. You will find these oysters are leaner in meatiness, with a moderately briny, salty, steely flavor, delicious for eating raw or with no more than a squeeze of lemon or splash of Mignonette sauce (a blend of fresh chopped shallot, mixed peppercorn, dry white wine and lemon juice or sherry vinegar).

In restaurants and markets these oysters are commonly sold by their points of origin—such as Long Islands (the original Bluepoints), Wellfleets (from Cape Cod), Delawares and Bristols (Maine). You might even find oysters that are similar to these from the coast off Eastern Canada sold by place names such as “Novys” (from Nova Scotia), Malpecques (Prince Edward Island) and Caraquets (New Brunswick).

Due to their lean and minerally taste, the easiest wine match for Northeastern oysters is probably any bone dry white with perceptively minerally or flinty qualities: ideally, the pure Sauvignon Blancs from France’s Loire River, most commonly bottled as Sancerre or Pouilly Fumé, and sometimes as Cheverny, Quincy or Menetou-Salon. Two good choices to look for are:

Chateau de Sancerre Sancerre this has the typical Sauvignon Blanc nose with floral accents and smokey, flinty nuances. The flavors are crisp and fresh with distinctive, subtle citrusy fruit.

Pascal Jolivet Chateau du Nozay is one of the most storied properties in Sancerre. This wine combines minerality, softness, roundness, generosity and exotic fruit making it a wonderful accompaniment to fish, seafood, white meat (chicken, veal) and goat cheese.

While they are certainly acidic enough, Sauvignon Blancs of New Zealand and California are not quite as ideal since they tend to be fruitier and not as stony, minerally or flinty in flavor. One of the best and lower-priced alternatives to Loire River Sauvignon Blancs is from the Western Loire Valley around the city of Nantes: the light and crisply dry Muscadet Sèvre et Maine such as the Chereau-Carre Chateau de Chasseloir Muscadet Sevre-et-Maine Sur Lie. It is a mouthful, but what a delicious one with its lemon peel, honeysuckle and mineral flavors. With its nice tangy finish, this $10 wine a fine companion to shellfish and oysters in particular. You may have to search a little harder to find it locally, but it is a true delight.

Other great French classic choices include Chablis such as Olivier Leflaive Chablis AC Les Deux Rives. The signature cuvée Chablis is an outstanding value true to the character of Chablis with all of the mineral and flint characteristics of a more expensive Chablis. Or you can try a Joseph Drouhin Vaudon Chablis Premier Cru with mouth-filling white peach, tangerine, lemon, and minerals flavors. This is an affordable 93 point Premier Cru white Burgundy that is just lovely.

If Chablis is a little above the price range, a white Burgundy such as Macon Villages or Pouilly Fuisse could be just right. The Louis Jadot Macon – Villages 2010 is quite lively, dry and easy to drink. It is a charming fruity wine with a floral scent and a hint of lemon. Drink it chilled with a range of foods including hors d’oeuvres, oysters, fried or grilled fish, sea food, goat’s milk cheese or poultry.

Joseph Drouhin Pouilly-Fuisse 2009 has floral and fruity aromas dominated by almond and ripe grapes. This wine is refreshingly pleasant, ethereal in its lightness and marries well with hors d’oeuvres, delicately flavored charcuterie, oysters, mussels and any other shellfish.

If you don’t want a French wine. look for a wine with the word trocken (“dry”) or halbtrocken (“half dry”) on the label. These white wines are made from Germany’s Riesling grape, which can retain a zesty, slatey-mineral flavor. At only 9% to 11% alcohol, these Rieslings sweep across the palate like a light, lilting, perfumey breeze, sweetening the taste of oysters with their natural lemon-lime acidity. One inexpensive bone-dry Riesling to look for is the Selbach Riesling Dry (Fish Label), from the Mosel region of Germany. The little orange-red fish on the label is there to show it pairs well with seafood. The flavors are classic: bright and fresh green-apple with a long and tart dry finish.

Other good choices for long and lean Northeastern oysters are Spain’s flowery and flinty dry whites made from the Albarino grape like: Paco & Lola Albarino 2010 from Rias Baixas. This wine is clean and textured with an exotic palate of pineapple and mango intermingled with refreshing citrus flavors amplified by minerally accents. This is a silky-smooth, full-bodied wine with a long, lingering finish.

Where Paco & Lola is full-bodied and seductive, Burgans Albarino borders on opulence. It has a lovely bouquet of white flowers, hazelnut, peach pit, and mineral with a surprisingly complex palate for the price.

The lean, briny oysters of the Northeast, however, are not to be confused with those of the decidedly warmer South East and Gulf Coast waters — where that muscle is most put to work. All that exercise makes the American East and Gulf Coast oysters the leanest in meatiness, with less of that creamy, fruity taste savored by true-blue oyster lovers. Florida’s Apalachicolas and Mississippi’s Emerald Points are not only leaner, but also duller, flabbier or “swampy” tasting — better suited for use in cooked oyster dishes like: Oysters Rockefeller; oyster po’ boys or stuffed into “carpetbagger” steaks, than eating raw.

The oysters found off the Western coasts of Canada and the American Northwest, in the coldest waters, live a more contented life, working that muscle much less and thereby developing a plumper, juicier, fruitier taste mingling with more distinctively briny, flinty flavors. These little guys would love to be paired with a Jorge Ordonez Botani. Botani is moscatel from Andalusia, Spain and this delightfully aromatic white displays a nose of mineral, spring flowers, acacia, and a hint of tropical aromas. Although the aromatics suggest sweetness, the wine is very dry, and very fruity. There are citrus and fine herbaceous notes and an unexpected mineral edge that is so refreshing. The finish is exceptionally fine and lingering and fresh.

Remember the bivalves are available all year, but they’re best eaten in the colder months from September to April and, like fine wine, raw oysters have complex flavors that vary greatly among varieties and regions: sweet, salty, earthy, or even melon. The texture is soft and fleshy, but crisp on the palate.

When buying oysters, avoid ones that are open or don’t close right away after you lightly tap them on a surface. That means the oysters are dead. Make sure live oysters smell like the sea and prepare them your favorite way.

So, whether you have them raw, steamed, fried, baked, stuffed or made into a sandwich, or topped with Tobasco sauce, cocktail sauce, butter and lemon, garlic or vinegar, oysters are always satisfying. Most people either love them or hate them, but they’ve definitely got something going for them if they’ve been around for so long.

About Wine, Food & Wine, Pairings, Wine & Food Pairing

A toast to National Mushroom Month

Varieties of Mushrooms — There are many different kinds of mushrooms and are all equally delcious.

Fall weather triggers a change in the colors of the landscape and thoughts of heartier foods and wines that enhance them. With the summer’s heaviest heat behind us and the recent tropical storm activity, mushrooms are popping up all over the place including front lawns and backyards. It’s no wonder that the “powers that be” who designate these things have designated September as National Mushroom Month.

Before we discuss mushrooms, please don’t pick or eat backyard mushrooms unless you know them to be safe—it’s far healthier (and less deadly) to trust your local grocery store or restaurant.

Fall signals the call for a slightly heavier wine, soups, stews and grilled foods featuring mushrooms and fall vegetables. Mushrooms are considered the red meat of the vegetable kingdom because the sometimes-earthy, sometimes-meaty flavor of mushrooms says “red wine. In fact, it’s hard for to think of mushrooms without immediately having pinot noir come to mind, with Burgundy leading the way. For an exceptional pairing, think Nicolas Potel Chambertin Grand Cru with it’s cherry aromas mingling with scents of smoke and mushroomy earth and a flavor profile of fat, sweet, red fruit mingling with deep, dark soil with a lovely mineral vibrancy that can only make this pairing a match made in heaven.

To be honest, mushrooms don’t have a singular flavor profile, they can be mild like the button mushrooms or pack a huge punch like a Porcini. Each type of mushroom suggests a different wine pairing, from lighter-bodied and more delicate for the buttons to fuller-bodied and more powerful for the Porcini. There are wines to enhance the meaty, apricot and nut flavors of Chanterelles; the delicate lobster mushroom and everything that falls in between. This is the time of year when restaurants begin to feature entrees with a prominent mushroom theme and, that being said, this is the time to experiment with mushrooms and wine on your own

Two simple rules to remember about mushrooms and wine are:

Earthy mushrooms pair best with earthy wines. That means Black Trumpets, Chanterelles and Shiitakes pair beautifully with earthy reds such as Burgundy; Nebbiolo like Produttori del Barbaresco Nebbiolo delle Langhe or Marchesi di Barolo Barolo and an Oregon Pinot Noir like Bethel Heights Pinot Noir Willamette Valley.
Meaty, heavier-textured mushrooms like the full-flavored Portobello, Cremini, Porcini, Morels and Chanterelles) pair best with “meatier” wines like Sangiovese, Syrah/Shiraz and can stand up to a heavier red wine, such as Cabernet Sauvignon, Syrah, Merlot as well as Sangiovese, Cabernet Franc and clarets (a blend of Bordeaux varieties such as Cabernet Sauvignon, Merlot, Petit Verdot, Malbec and Syrah). But a Pinot Noir is still a classic with Morel mushrooms.

A Cabernet Sauvignon like Twenty Rows 2009 Napa Valley Cabernet Sauvignon is exceptionally good with grilled Portobello mushrooms—the lush berry and black current will harmonize with the meaty Portobello. Often, when preparing Portobello as a filet mignon substitute, other dominant elements of the dish come into play, such as tomato or caramelized shallots and then it’s best to look for a wine that has bright acidity, a bit of a gamey scent and nice, sweet fruit. A Sangiovese blend like Antinori Santa Cristina or a Chianti Classico like Antinori’s Chianti Classico Peppoli offer the perfect acidity and sweet fruit plus an amazing, almost roasted-meat quality on the nose to transport the mushroom filet mignon status.

With simpler fare, such as a mushroom pizza, think regionally. While it will go well with as red Burgundy or Chateauneuf-du-Pape, opt for an Italian red, such as a Sangiovese. A Syrah such as Michel Torino Don David Shiraz compliments lightly sautéed Chanterelles with garlic, a tiny bit of onion, butter and olive oil—pair a rare steak or lamb chops and you will experience culinary heaven.

For the delicate varieties (lobster, enokis, and oyster mushrooms) the choice should be white wines: Sauvignon Blanc, Semillon, Riesling or a lighter Chardonnay. Light, fruity reds, such as Beaujolais would also work you want a wine that do not overpower your mushroom.

Napa Valley’s Girard Sauvignon Blanc 2010 will compliment the more delicate mushroom while a Bordeaux like Château Laulerie Bergerac Sec 2010 (a blend of 50% Sauvignon Blanc and 50% Semillon) will bring out the flavors of delicate mushrooms because of its vibrant acidity.

The key to pairing mushrooms with wine is how the fungi are cooked and what spices and sauces are used. French cooking schools advocate less is better, so keep it simple so you can taste the mushroom flavors. Hearty stews and soups, red meats and lots of spices generally suggest a heavier red wine. Light cream sauces, simple sautés and just a whiff or splash of seasons will work well with white wines. Sautéing mushrooms in a little butter and olive oil, with light seasonings and served over pasta is the best way to enjoy the flavors of seasonal mushrooms.

Of course, there are exceptions to every rule: for example a Pinot Gris like Bethel Heights Pinot Gris with a hint of smoke, can be a perfect pairing with meatier mushrooms.

When we encounter milder mushrooms in butter or cream sauces, a full-bodied white can be the way to go. A gently oaked Chardonnay like Chateau Ste. Michelle Indian Wells Chardonnay, Columbia Valley can cut beautifully through mushroom cream sauces bathing any chicken, pork or pasta dish. If in doubt, or for special occasions, you can never go wrong with a 100 percent chardonnay-based champagne or sparkling wine.

There really is something heavenly about combining the simple flavors of Chanterelles, Porcini and Portobello mushrooms with terroir-driven red wines such as Pinot Noir and Cabernet Sauvignon, and the oyster and metallic flavors of shaggy mane or oyster mushrooms with a Sauvignon Blanc. Matsutake mushrooms have a spicy, clean taste that work well with an Alsatian white wine because it pairs beautifully with exotic and spicy flavors.

So give it a try and raise a glass or three to September’s fabulous fungi.

About Wine, Events, Pairings, Regions

A short trip to Napa Valley

Since George Yount planted the first Napa Valley vineyards in 1838, this small valley has grown to be considered one of the premier winegrowing regions in the world.

Though just 30 miles long and a few miles wide, Napa Valley and its famous sub-appellations: Atlas Peak, Chiles Valley, Diamond Mountain, Howell Mountain, Los Carneros, Mt. Veeder, Oakville, Rutherford, St. Helena, Spring Mountain, Stags Leap, Yountville, Wild Horse Valley, Oak Knoll, and Calistoga has a rich wine-making history.

Napa Valley is home to diverse microclimates and soils uniquely suited to the cultivation of a variety of fine wine varietals. Vitis vinifera (wine grapes) that make good wine in other parts of the world outstanding wine in Napa Valley, and in specific locations within the Napa Valley, these very same grapes make exceptional wine.

Once within these superb locations, the discussion becomes not how good the wines are, but about the characteristics of the wines. Some locations favor certain grape varieties, and where a single grape will show distinctive aromas, flavors, color, texture, acidity and “personality”.

Cabernet Sauvignon from Napa is the best known, but this region also produces fine Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Sangiovese, Zinfandel and Cabernet Franc.

You can’t talk about Napa without mentioning Robert Mondavi, a prime force behind wine education and winemaking in the Valley. He is credited with introducing Fumé Blanc, spearheading the Opus One venture and creating very good inexpensive generic table wines such as the Woodbridge label. Today, several generations later, Mondavi family members continue to carry on the family’s rich winemaking heritage. In addition to the wines Robert Mondavi founded, Michael Mondavi Family Estate is home to Oberon and several wine companies including M by Michael Mondavi, Isabel Mondavi I’M Wines, Medusa, Spellbound, Emblem and Hangtime labels.

I’M Chardonnay, Napa Valley ($17) is made at the Folio Winemakers’ Studio in Carneros, Napa Valley and bottled in a Bordeaux-shape bottle. Inspired by Michael Mondavi’s wife, Isabel Mondavi, this Chardonnay is designed to deliver a refined, well-balanced style. Not your typical Chardonnay, this light gold wine oozes elegance with just a slight hint of oak. The wine has ripe orchard fruit flavors and mineral characteristics, lending warmth and lushness. Delicious!

A third generation Mondavi, Rob Mondavi, Jr., learned wine making from his father Michael and grandfather Robert. As a child, he chased winemaker Tony Coltrin around Robert Mondavi Winery. Today, Rob and Tony their present-day partnership has created the wines of Oberon.

Oberon Cabernet Sauvignon, Napa Valley 2008 ($22) is a deep-colored blend of 87% Cabernet Sauvignon, 8% Merlot, 3% Syrah, 1% Cabernet Franc, and 1% Petite Verdot. There is a concentration of flavors: lush black fruits, dark berry and cassis with notes of vanilla and toffee from spending eighteen months in French Oak barrels. The wine’s rich cherry, dark berry and cassis flavors and provide a beautifully rounded mouth feel that pairs beautifully with steak, lamb and duck dishes, and flavorful cheeses.

Oberon Cabernet’s “Big Brother” Oberon Hillside Reserve Cabernet Sauvignon, Napa Valley 2007, is another delicious blend (99% Cabernet Sauvignon and 1% Merlot) from Rutherford, Oakville, Atlas Peak and Pope Valley appellations, but be prepared to spend a bit more for this opulent and delicious wine as it commands a $79 price tag.

Also in Napa Valley is Stag’s Leap Wine Cellars, considered one of Napa Valley’s first-growths. The historic Stag Leap District estate vineyards are renowned for producing the most highly regarded and sought after Cabernet Sauvignons worldwide. Founded by the Warren Winiarski family in 1972, this winery brought international recognition to California winemaking and Napa Valley when the 1973 S.L.V. Cabernet Sauvignon won the “Judgment of Paris.” in 1976.

Karia 2008 , Stag’s Leap Wine Cellars, Napa Valley ($28) is a graceful seamless integration of fresh-fruit aromas and flavors, crisp acidity and subtle oak spice. Bright, juicy apple and pear, minerality and citrus notes run rampant. A light touch of oak and malolactic fermentation accent the fruit without overwhelming it. Aromas of mineral, apple, pear and spice lead to complex, layered flavors of spiced golden apple, Meyer lemon and candied ginger, with just a hint of hazelnut and caramel. This medium-bodied wine sports balanced ripe fruit, understated spice, mouth-filling texture and refreshing acidity. Karia pairs perfectly with a wide range of dishes: crab and corn chowder, roast chicken or salmon.

The wine that made Napa famous, S.L.V. Cabernet Sauvignon, 2007 ($100) remains true to Stag’s Leap Wine Cellars house style of complex and balanced wines capable of long-term cellaring. In 1976, Stag’s Leap Vineyard (S.L.V.) Cabernet Sauvignon, 1973 burst upon the scene and stunned the world when it bested top-flight Bordeaux and California Cabernet-based wines in the “Judgment of Paris” blind tasting.

It’s easy to see why the 2007 S.L.V. Cabernet Sauvignon was rated 91 Points by Wine Advocate (December 2010), it has dark blackberry/black plum aromas and flavors, as well as notes of cassis, bramble, Chinese five-spice, caramel and vanilla. There is an elegant mineral quality on the nose and lingering finish. The tannins are like raw silk: slightly nubby, yet still smooth. Serve S.L.V. with filet mignon or, for non-carnivores, an earthy wild-mushroom risotto.

Also at the now-famous Paris Tasting was Chateau Montelena Chardonnay, 1973. It too, beat the best of France by coming in first. Shortly after that win, in 1977, wine maker Miljenko “Mike” Grgich and Austin Hills of the Hills Bros. coffee family founded Grgich Hills Estate in the heart of Napa Valley. Today, Grgich Hills is biodynamic using holistic farming practices and organic preparations without artificial fertilizers, pesticides, or fungicides. One example of their fine wine is Grgich Hills Estate Chardonnay 2008 Estate Grown, Napa Valley ($37). This elegant Chardonnay is alive with delicious acidity, aromas of ripe peach, mango and tropical flowers, plus a note of minerality. This aromatic Chardonnay did not undergo malolactic fermentation and it showcases fresh seafood, roasted chicken, grilled pork, or creamy cheeses very well.

The next winery of note is Conn Creek. Founded in 1973, Conn Creek quickly established itself as one of Napa Valley’s premier Cabernet houses with the release of its 1974 Eisele Vineyard Cabernet Sauvignon. Named for the winery’s location next to Conn Creek near the Rutherford Crossroad, Conn Creek has earned top scores by crafting a portfolio of limited production Napa Valley Cabernet Sauvignons — including Anthology, blended from the best appellation grapes of each vintage.

A good value is the Conn Creek Cabernet Sauvignon Napa Valley 2007 ($20). This 100% based Cabernet Sauvignon is a blend of fruit from nine of the 15 Napa Valley sub-AVAs. It offers a complex mélange of aromas and flavors beginning with rich, dark fruit and subtle hints of chocolate and toasted oak. Dark, luscious cherry and plum flavors come alive on the palate and meld with notes of spice, chocolate and licorice leading to a rich finish. Pair it with hearty beef dishes or ripe cheeses.

A relative “newcomer”, Hall Wines Napa Valley is a premiere winery with estate vineyards that encompass more than five hundred acres of classic Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc and Sauvignon Blanc. Owned by former U.S. Ambassador Kathryn Hall and her husband Craig, Hall employs organic small-vine viticulture, precision winemaking, native yeast fermentation and micro-block blending. Although they make elegant Cabernet Sauvignon, it’s worth taking a look at some of their other wines such as Sauvignon Blanc and Merlot.

The richly layered and textured Hall Napa Valley Sauvignon Blanc, 2009 ($18) was rated 91 Points by Wine & Spirits Magazine, (June 2010). It’s a fresh and focused Sauvignon Blanc balanced with ripe fruit and bright acidity. The backbone of this fruit-forward blend delivers vibrant citrus flavors of pink grapefruit, Meyer lemon, minerality, tropical aromatics and opulence—all complemented by a lush cascade of guava and lychee on the palate carrying through to a crisp finish.

Hall Napa Valley Merlot, 2006 ($25) is a rich, intensely concentrated wine from two premier estate vineyards. Rated 93 Points by Wine News, (November 2009), this wine has great structure, backbone and elegant mid-palate. There’s an alluring nose of bing cherry, violets, cocoa and baking spice that seamlessly leads to generous red fruit and a velvety texture. The expressive flavors of dark cherry, toasted oak and blackberry jam will continue to evolve for the next 5-7 years.

With more than 400 wineries, mostly small family-owned operations, and numerous more brands. You’re sure to find something delicious that suits your fancy.

	wineitudes on Grey skies are going to clear…
	Janie Brooks Heuck on Grey skies are going to clear…
	Celebrate NZ Harvest… on Grey skies are going to clear…

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Eight Great Barbecue choices:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: