Tag: Wine tasting descriptors

About Wine, Food & Wine

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.

Cold Weather Wines, Home, Indoor & Outdoor

Winter wines for winter warmth


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

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

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

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

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

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

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

Splurge a little reds:

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

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

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

Mid-range reds

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

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

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

Easy on the wallet reds

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

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

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

Splurge a little white:

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

Mid-range white:

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

Easy on the wallet white:

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

…for after dinner or in front of the fire:

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

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

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

Entertaining, Home, Indoor & Outdoor, Wine & Food Pairing

Time to entertain with wine


For many a host or hostess, holiday entertaining can be as daunting as it is delightful. Whether your tradition is a casual buffet or a sit-down feast, selecting and serving wines to complement Christmas dinner need not be daunting.

You will be able to reduce your stress and potential disasters by following these simple tips and words of advice: Have a flexible plan, make it fun — but most importantly, serve wine.

Picking wines to accompany a meal is a straightforward process. After all, wine is the perfect beverage solution because it’s easy and there is something for everyone.

First thing to do is to create a budget and stick to it. Wine doesn’t need to cost a lot to be good—there are plenty of delicious wines that cost less than $10 a bottle, and you don’t need to open the most expensive bottles to impress your guests.  Take comfort in knowing that terrific wines to go with your soireé are available in every price range.

Greet guests with a glass of bubbly. No matter the size or scope of your party, sparkling wine is the perfect aperitif, it’s fun, and many believe that bubbles serve to stimulate the appetite. There’s no need to get hung up on the formality of Champagne—there’s an abundance of sparklers and often best values can be found in an Italian Prosecco or a Spanish Cava.

Unless you know your guests’ preferences, look for food-friendly wines that pair well with a variety of foods. While you may have moved on from White Zinfandel and would love to serve a red Bordeaux, there are some people who simply don’t enjoy red wine, no matter how good it is;  so make sure that you have at least one red wine and one white wine available. Look for easy-sipping versions of Sauvignon Blanc, Pinot Noir, Zinfandel, Sangiovese, and Merlot.

If you have guests who insist on drinking wines you don’t care for, such as White Zinfandel, Pinot Grigio, or Merlot and only drink one glass at that, no worries.These wines are often available in four-packs of single-serving bottles, so you can graciously serve a glass without opening a full bottle. (You will then have wine for their next visit as well.)

Determining how much wine to have on hand can seem like a shot in the dark. Plan on three glasses of wine per person when wine is the principal beverage being served and estimate five glasses per bottle. It’s best not to get carried away with too many wines and it’s best to purchase wine, using this formula: 60 percent white wine / 40 percent red wine. Think of your event as a great opportunity for guests to try new wines.

When serving wine, serve it at the right temperature. Most people serve their whites too cold and their reds too warm. To attain the correct temperature, remember the 20/20 rule: Chill red wines for 20 minutes before serving; and remove whites from the fridge 20 minutes before serving. That way, the reds won’t be too warm and the whites won’t be too cold.

When serving wine with dinner, your options might include a white with the first courses, red with your main courses and a sparkling or dessert wine to complete the meal.

Offer snacks that are high in fat and protein, to help guests moderate their drinking.  The cardinal rule of food and wine pairing is not so much as what you’re serving as how it’s being prepared. Pair wine to the seasonings and cooking method as opposed to simply the starch or protein.

No matter how much you want to share a special bottle with friends, if one of your guests declines a glass, respect that decision and offer either chilled water or a selection of non-alcoholic beverages.

Don’t worry about having enough pieces of stemware to accommodate your guest list. Any glass can be a wine glass., but if you really want wine glasses, you may want to consider renting. Glasses come to your house clean and go away dirty; need we say more?

Guests might enjoy knowing a little about that special bottle you’re pouring, but avoid a lecture. Don’t call attention to the price or the difficulty you had in obtaining it, and don’t brag about your great taste. Simply pour, sip, let the wine speak for itself and relax, it’s going to be a great evening!

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, 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, Food & Wine, Pairings, Regions, Wine & Food Pairing

A wine for vegetables: Grüner Veltliner.


There isn’t a vegetable that doesn’t love Grüner Veltliner. Grüner Veltliner pairs beautifully with food.
So what is Grüner Veltliner? It is the indigenous white grape variety of Austria.The name may be intimidating but the grape is far from intimidating.

Grüner’s signature is a spicy, peppery nose, and it is remarkably easy to pair with food: It goes as well with meat as it does with fish or even vegetables.—especially notoriously difficult foods for wine, like asparagus and artichokes. With the month of May being Asparagus Month, it seems a good time to discuss it’s virtues.

Laurenz V. und Sophie Singing Grüner Veltliner 2009 imported by Opici Wine Group of Glen Rock, NJ is a prime example of Classic Grüner. Rated at 87 points by Falstaff, The Ultimate Austrian Wine Guide 2010/2011, Laurenz V is made by the Lenz Moser family, and the V indictes the fact that the current winemaker, Lenz M. Moser,  is the fifth generation in the Moser wine dynasty. The winery focuses on a single wine variety—Grüner Veltliner.  Lenz Moser III, the grandfather of Lenz M. Moser developed the Lenz Moser Hochkultur, or high culture, vine training system, which is still in use througout Austria.

Laurenz und Sophie Singing Grüner Veltliner is one of the  two wines made by this winery. “Und Sophie” refers to Lenz Maria Moser’s daughter, Sophie, who was born in 1991 and is paving the way for the 6th generation of winemakers.

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. This combination develops fresh, fruity flavors in grapes while maintaining excellent acidity.

White pepper is usually what distinguishes Grüner Veltliner; and this wine has an upfront spicy white peppery perfumed nose, with hints of peach, citrus, salad greens, lentils, and fresh green beans.

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.

Laurenz V. und Sophie Singing Grüner Veltliner is a great wine, and it’s incredibly versatile at the table. It lacks powerful aromas or flavors that need to be taken into consideration when pairing foods. The key aspects to think about are the bright acidity and slightly spicy kick of Grüner, which works with so many different foods.

The signature bright acidity helps cut through any fat and the spiciness provides both a delightful contrast and or compliment to a wide range of dishes. It’s perfect sipping with nibbles, with Asian, fish, pork and poultry dishes and don’t forget the artichokes and asparagus!.

Laurenz V was created for white wine lovers everywhere. As Lenz Maria Moser likes to say, “It sings on the palate!”

About Wine, Pairings, Regions, Warm Weather Sipping

Pink and sparkly wine for summer days.


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

About Wine, Spirited Gifting, Spirited Gifting, Value Wines, Wine for the Holidays

The Twelve Reds of Christmas


Or, a dozen of the 2010 Top Wines

Every year the Wine Spectator publishes their “Top 100” wines and folks go rushing to find these wines to try only to discover the vintage listed in the Spectator is long gone and the price listed is nowhere near the price on the store shelf. It’s a conundrum.

These poor wine drinkers sometimes think retailers are holding back or marking them up because of the great rating. In reality, the rating has created a larger demand for a finite supply of wine. What little remains of the highly rated vintage, becomes pricier and the new vintage can command the new higher price too.

Another issue the readers often complain about is that the price listed in the magazine isn’t the same as what they find on store shelves. If it doesn’t accurately reflect your region it’s because the price listed is an average of the price of the wine worldwide.

Many think that only high priced wines appear on the list. Not true. This year, five of the wines are over $100 and there is only one over $500  (Château de Beaucastel Châteauneuf-du-Pape Hommage à Jacques Perrin Grande Cuvée 2007). But 69 of the 2010 Top 100 are under $50 and of those, 45 are in the $10 – $28 range.

Happily, many of my favorites are listed. Since anyone can love an expensive wine, I decided to select some favorite reds from the list that are definitely affordable and always consistent from vintage to vintage. Not only do they taste great, they make great gift ideas. These reds definitely look sexy in a glass.

Here are a few particularly good buys offering consistency, so you don’t need to worry if you find the “correct vintag” on the shelf.

The Basic: Pinot Noir
Pinot Noir lovers will find Paul Hobbs Pinot Noir Russian River Valley 2008 fragrant with ripe raspberry and holiday spice. At 94  points, this ruby-hued pinot noir is ranked  6th  and it’s bursting with Russian River Valley character. It’s firmly structured, silky and hosts a plethora of Bing cherry and blackberry flavors spiked with hints of Darjeeling tea and cardamom. There is a subtle earthiness and balanced acidity that punctuates a lengthy finish. (About $45)

At nearly half the price of Paul Hobbs, and ranking 75th, A to Z Wineworks Pinot Noir Oregon 2008 is a deeply colored ruby with aromas of minerals, red and black cherries, and spice. Rated 90 points, this  wine shows rich, red cherry and blue berried fruits, dark spice and dusty tannins. (About $22)

Sideways Anyone?
Merlot may have gotten a bad rap in that “Sideways” movie, but many still name this varietal as their favorite. We offer two from the great Northwest that you should definitely consider for holiday drinking. The first is number 43, Columbia Crest Merlot from Horse Heaven Hills H3 2007. This 91-point Merlot blend ( 92% Merlot, 5% Cabernet Sauvignon, and 3% Cabernet Franc) entices the nose with aromas of blueberry, cassis, hints of tobacco and spice aromas. The silky and sweet mid-palate has a slightly dusty, earthy component compounded by rich berry notes cumulating in a long and delicious finish. (About $15)

Following closely behind at number 46 and 92 points, is the Waterbrook Merlot Columbia Valley Reserve 2007. Here you will find aromas of brandied black cherries, mint, tar and charcoal on the nose. Smoky and dusty notes are followed by black walnut with a hint of molasses and lingering oak on the finish. (About $22)

Que Syrah, Shiraz
Bigger, bolder and more intense, this next wine is California Syrah at it’s best. Ranked 17th, the 95-point Tensley Syrah Santa Barbara County Colson Canyon Vineyard 2008 has bright raspberry nuances. We love the pepper, smoke, coffee, chocolate, and  sweet vanilla flavors that bring us to the fabulous finish. This is a BIG, balanced, approachable Syrah that will age gracefully over the next 8 to 10 years. (About $38)

At around $15, number 92 is De Martino Syrah Choapa Valley Legado Reserva 2007. This South American gem offers up fresh aromas of red fruit with hints of chocolate and a rich, velvety mouth-feel. The velvety texture is balanced  with hints of pepper and  persistent mineral notes. This 90-pointer makes for a great food wine accompanying everything from burgers and pizza to steak and lasagna.

When in Doubt, Go with a Red Blend
Whenever you’re in doubt about your gift recipient’s favorite varietal, go with a blend. Blends are great, there is usually at least one grape your “giftee” will love. My first find is a Portuguese wine ranked in 9th place: CARM Douro Reserva 2007.  CARM stands for Casa Agrícola Roboredo Madeira. A blend of a few indigenous grapes (50% Touriga Nacional, 25% Tinta Roriz, and 25% Touriga Franca), this is an elegant and powerful red, with intense aromas and flavors of red berry, smoke, raspberry and spice leading to a rich finish of crushed red fruits an fig. It seems very Burgundian in style with its structured well-integrated tannins. This 94-point wine should cellar well through 2017. (About $25)

Number 77 is a 90-point red from Australia: Peter Lehmann’s Clancy’s Barossa 2007. This red begins with Shiraz blended  to it is 35% Cabernet Sauvignon, 27% Merlot, and 2% Cabernet Franc. This robust full-bodied wine shows delicious velvet fruits of dark plum and berry. Licorice, smoke and herb flavors follow through to the lingering finish. It reminds me of a black forest chocolate cake. It is a soft, approachable and enjoyable wine. (About $16)

Our third red blend is ranked 63 and is d’Arenberg The Stump Jump Red South Australia 2008. The name ‘Stump Jump’ refers to the Stump Jump plough, a South Australian invention with the ability to ride over stumps and gnarled roots. Like the plough, this light and fragrant 90-point Grenache, Shiraz, and Mourvèdre blend just jumps with flavor. There are ripe juicy fresh red berries, mulberry, fresh plum mixed with dark cherry, rhubarb, and a hint of pomegranate. Then there is the subtle layer of spice—cardamon, star anise, and cinnamon—adding complexity and interest. There are refined tannins and a nice lingering finish. This wine retails for about $11 yet we’ve seen this as low as $7.99. It’s definitely a great buy!

The Foodies: Italian Wines
Italian wine lovers will love number 25. The  96-point Ruffino Toscana Modus 2007 from the Chianti hills blends Merlot and Cabernet Sauvignon to the Sangiovese base. This is a solidly structured wine with typical cherry and red berry aromas. Complex and smooth, the wine is enriched by delicate notes of mint and small black berry fruits from the Merlot; the austerity, herbaceousness and elegance comes from the addition of Cabernet Sauvignon. Delicious with meals it makes an excellent gift. (About $35)

One of my all-time favorites and consistently rated above 90 points every year, is number 65: Marchesi de’ Frescobaldi Chianti Rufina Castello di Nipozzano Riserva 2007. This clean and racy mouthful shows the bright fruit flavors of sweet blueberry, cherry, and hints of  violet and lilac, all supported by a firm minerality. This is a full-bodied wine with fine tannins and vanilla in the lingering finish. (About $24).

A Go-to Wine
Number 44 is a great go-to wine, Bodegas LAN Rioja Crianza 2006 from the heart of Spain. This bright, zesty Tempranillo is a brilliant cherry red sporting  scents of crushed rose petals and frisky cherry tomato. The tannins are light, with a gravelly feel. This is a versatile red perfect for drinking by the glass or pairing with practically anything. This wine is consistently rated around 90 points  and makes and excellent hostess gift. (About  $12)

The twelve reds for Christmas, all perfect for gift giving and drinking. Happy Holidays!

Events, Wine I Like It, Wine Tastings

September’s Wine I like It Wine Tasting


Wine I Like It had it’s most recent tasting at Branches Catering in West Long Branch NJ September 39, 2010. This month the ten wines represented several different wine regions rather than just one as we had done in previous months. The wine regions represented: California, Hungry, Chile, South Africa, and Italy.

Wine I Like It is a not for profit blind tasting group designed to help people discover the sorts of wine they like, and at the same time, to help winemakers, distributors and retailers, determine what consumers look for in their wines. It is especially helpful for launching new wine products and or relaunching a once popular brand that has grown a little “tired”. The Wine I like It tasting panel group consists of more than 300 members who come from all walks of life and backgrounds. The ages range from 21 to 70-plus. Some are neophytes in the wine world wanting to learn more, others consider themselves wine experts and then there are the members who just love wine and are looking for something new and different for their  wine rack. The group is nearly evenly divided between male and female.

For each tasting panel, members are selected based on the day of the week they stated was the best day of the week for them to come and taste. All of the members for that particular day of the week are invited to attend the tasting, but only the first thirty to reply are accepted for the tasting, the next five are wait listed in case of cancellations, all of the other respondents are given first call for the next blind tasting date.

Each member of the panel is provided with a blank form with space for each of the ten wines being tasted. Here they are asked to record their initial impressions of the wine as to whether they like it or not based on a 0 – 5 scale with 5 being I like it a lot. There is also space for them to write notes, let us know how much they are willing to pay for this wine in a retail shop, and, if they like, guess they type of wine and wine region. The panel members are introduced to one another and then asked to refrain from speaking about wine or their impressions of each wine during the tasting so as not to influence one another.

The 25 tasters began the evening with a light, sparkling Moscato before settling down to begin the sampling.

The top wine this month was Dardano Zara Rosso 2008. Zara is a rich deep nebbiolo bend from the Langhe area of Piemonte in Italy. With 119 out of 145 points it was the clear leader. The comments ranged from  “Nice texture, full-bodied, smooth, rich cherry flavors” to “dried meat taste”. “Big and complex”  was noted by several of the panelists.  One wrote “Crisp flavor, it would be nice with a steak.” Another stated, “Best of the reds!” While others put it simply: “My favorite!”,  “Delicious!”, and “Yummy!” This wine normally sells for around $17 and the tasting panel was on track estimating they would pay up to $18 for a bottle.

There was a tie for the number two position, these two wines couldn’t have been more different from one another, yet both wines scored a total of 103 points out of 145. This Bliss Cabernet Sauvignon, 2008 from California was one of the two and the other came  from an area approximately 7000 miles way in Hungary, In Vino Veritas Tokaji Furmint Félszáraz (Medium-Dry) 2007.

Most of the panel surmised This Bliss was a California appellation Cabernet Sauvignon. One taster simply drew a smiley face for her comments, but most wrote the wine was “Nice aromas, big, jammy, slightly peppery and spicy with a smooth finish” One proclaimed it was amazing and another simply said “Excellent! I want barbecue! This Bliss normally sells for around $12. Here, the panel was generous, they said they would pay $17 for it.

Furmint wasn’t a grape most had tasted before, so many guessed it to be a German dry riesling or a gewürtztraminer from Germany or Austria and were surprised to discover the wine was Hungarian. The comments were unanimous: “Clean, crisp, fruit flavor of pears. Good and sweet”. One said it reminded him of salt water taffy. Another commented that it was “Nice and crisp fruit—good with Indian or Thai food” One declared it the favorite wine of the evening.  The panel was on target when it came to price, they said they would pay between $15 and $16 and this wine is normally offered for sale at around $16.

Coming in with the third highest score, but still  number four was Stellekaya Boschetto 2004—a red blend from Stellenbosch, South Africa. Boschetto is a blend of 40% cabernet sauvignon, 40% merlot, 10% shiraz, and 10% sangiovese.  Most of the tasters commented on the smoky aromas and flavors. One taster immediately guessed she was drinking a South African wine and thought it might be a cabernet/merlot blend. References were made to the scent of “forest floor” and “band-aids”.  Many agreed it was “layered, earthy, and complex with smooth tannins.” One commented the wine was “Easy to drink and good for a party”, while another stated, “Great flavor, well-rounded. I’m in love!” Here, our tasting panel underestimated the cost of this wine—$17 as opposed to the normal retail price of $31.

Rounding out the top five was Grand Sasso Montepulciano d’Abruzzo 2008 from Italy. Nearly all noted the aromas of violets and strawberry were noted. One taster opined that the wine had “lots of fruit on the nose, but drier on the palate than I thought it would be.” One person suggested  “Light-bodied red —would be great with fish, pork, or chicken.” Another wrote: “Dry and flavorful—I like it!” The average price was estimated at $15.75—close to the $15 retail price.

While most of the tasters were unsure of the style and type of wines they were drinking, one taster correctly identified seven of the ten wine varietals and four of the wine regions. It was a fun and informative session for all panel members.

The next Wine I Like It Blind Tasting is scheduled for the end of October 2010 and WineILike It is actively seeking to add panel members.

1. Dardano Zara Rosso 2008 Nebbiolo blend

2. This Bliss Cabernet Sauvignon, 2008

2. In Vino Veritas Tokaji Furmint  Félszáraz (Medium Dry) 2007

4. Stellekaya Boschetto 2004 40% Cabernet Sauvignon/40% Merlot 10% Shiraz / 10% Sangiovese

5. Gran Sasso Montelpulciano DOC, 2009

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

Mister C’s Wine and Food Pairing


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

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

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

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

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

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

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

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

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