A toast for Christmas

Wishing all of you a very Merry Christmas, and best wishes for a happy and healthy 2007. In honor of my Irish heritage, here is a toast for Christmas morning:

"May peace and plenty be the first to lift the latch on your door, and happiness be guided to your home by the candle of Christmas."

Hope you enjoy a wonderful day on Monday with good friends and family, good conversation, and good wine. Happy holidays, and thanks for your support in 2006!

Wine board game

I came across a board game that tests your wine knowledge--everything from recognizing labels from famous wineries, to identifying the wine inside of a bottle based on its shape. Bouquet, The Wine Game, touts itself as "not a matter of life and death, it is simply a question of red and white."

Created by Britt Backe, a certified Swedish sommelier, Bouquet became available in the United States in December of 2004. Apparently, both wine novices and experts alike will enjoy the game and be able to answer the questions. (There are 3 levels to all questions: amateur, professional and connnoisseur.)

I've never played the game, or seen it in person, but it sounds like it could be fun for a group of wine loving friends or wine club members to play. The website lists retailers all around the U.S. by state--looks like UnWined in Alexandria is the only place in the DC metro area that currently carries it.

Low-end, high-end stemware

If you are like me, you are afraid to get really expensive stemware for the breakage factor. I'm worried not only about my guests, but about my klutziness while cleaning them and letting them dry. Most of my stemware is Spiegelau, Riedel's main competitor, which still offers the large bowls and thin rims I love, but at a bit lower price tag. (Of course, I have still broken a glass or two while cleaning them, which always breaks my heart...)

However, last year my husband got me a set of Vivant Champagne flutes from Target's Riedel line, and I was sold as soon as I opened the box. They fit my criteria of a thinly rimmed glass (which always makes the wine tastes better, for some reason...), and the shape is really pretty and elegant. At $40 for a set of four, the price is right, too.

So if you are in the market for decent stemware that doesn't break the bank, or need a last minute gift, check out the Riedel collections at Target. They carry different sized wine glasses, as well as beer glasses and a decanter. They all come packaged in sleek boxes, and make a wonderful Christmas gift for any wine lover (or for yourself...)

You can see the collection here.

Ahhhh...Bourgogne

Slate's recently posting about Burgundy's Trois Glorieuses wine event--three huge events for wine lovers--evokes very fond memories for me of my time in Burgundy during a French vacation several years ago....

http://www.slate.com/id/2155249/?GT1=8900

Expensive bubblies for New Year's Eve

Looking for a high-end bottle of Champagne for your New Year's Eve party? Forbes Magazine talks about some of the most expensive offerings here.

Of course, if you have a Champagne palate but a beer budget, there are bottles of the real stuff that do cost a lot less (the following bottles all sell for about $35 a pop, no pun intended):

* Taittinger Brut Champagne NV is elegant and rich.
* Veuve Clicquot's Yellow Label Brut Champagne NV is full-bodied and yeasty.
* Duval-Leroy Brut Champagne NV is a Wine Spectator Best Buy, rating 93 points out of 100, and is also full-bodied, with bread and lemon notes.

If you are having a party on New Year's Eve (large or small), what you may want to do is get enough of the good stuff for the actual toast at midnight (and/or for dinner, if you are hosting a dinner party), and then supplement with less expensive CA sparkling wine or Spanish Cava.

Here's to toasting 2007 in style, whatever your budget!

New Cal-Italia winemaker

I just got an email about a new winemaker in CA specializing in Italian varietals. Apparently, the winery is catering to younger, 20-something wine drinkers.

I haven't tried the wines yet, but I hope to soon. I'm especially a big fan of Barbera, and the company also has a Pinot Grigio, Sangiovese and Zinfandel.

http://www.ivantamas.com/index.html

I'm dreaming of a white Christmas

If you are a fan of white chocolate (which, I know, technically isn't chocolate, but for lack of a better name, that's what they call it...), you may wonder what kind of wine to drink with it.

Last night, I did a wine and chocolate tasting for a client, in which I paired 4 chocolates with 4 different wines. My choice for Lindt's white chocolate truffles was a Moscato d'Asti from Villa Lanata. Moscato is made in the Piemonte region of Italy (northwest part of the country), from the Moscato/Muscat grape. It's fermented in a variation of the tank method, and the resulting wine is very grapey, semi-sweet, and frizzante (semi-sparkling). It's also low in alcohol--this particular wine was 5.5% abv.

The residual sugar in the wine paired nicely with the super sweet white chocolate, while the bubbles and acidity cleansed the palate of some of the candy's richness. This pairing even converted those who don't favor white chocolate, and/or sweet wines.

Villa Lanata is available at area Total Wine shops.

Spain's answer to "What do I drink with sushi?"

When asked by friends and clients what wine to enjoy with sushi, I often steer them towards a sparkling wine such as Prosecco or Cava. Often underrated as a "food wine," sparkling wine's acidity pairs well with food and cleanses the palate. If they are looking for a still wine, then I suggest a New World sauvignon blanc, or a Spanish Albarinho--both are light, crisp choices that typically don't see oak.

Spanish winemaker Freixenet has just released another option for sushi--a white wine called Oroya. Oroya is a blend of Airen (the most widely planted white grape in the world, incidentally,) Macabeo and Alexandria Muscat. I have not read a review of the wine, but Maccabeo and Airen are relatively neutral grapes. The Alexandria Muscat will give some floral and "grapy" notes, so the wine in general is most likely a pretty light white.

Freixenet plans to create a rose wine for sushi next, as well as a totally different Oroya in Argentina with Torrontes and Pinot Noir. That could be interesting...

New wine option for a picnic or BYO concert

Australian wine company Hardy's has released a single-serve 187 mL bottle that comes with a plastic wineglass attached to the cap. The company is hoping to attract wine drinkers who go to outdoor sporting events, etc. where you can bring your own wine.

Hardy's plans on marketing it in the UK next year--not sure when or if it will hit the United States. But, along with all of the other current wine in a box options, and the Tetra Pak (which I commented on a few months ago--kind of like a large "juice box" of wine), picnickers and others who enjoy drinking wine in the great outdoors now have lots of easy options that don't require a corkscrew or glassware.

Bordeaux wine tasting at the French Embassy

Last night I attended a wine tasting of Bordeaux and Champagne Grands Crus at the French Embassy. It was sponsored by the Embassy and the French National Center for Scientific Research (CNRS), and Dr. Denis Dubourdieu from the Institute of Wine and Vine Studies at the University of Bordeaux led us through the tasting of these phenomenal, prestigious wines. Here are my reviews:

Chateau Haut-Bailly 2001 (First Classed Growth, Graves, Pessac-Leognan): This wine had an intense purple/ruby color, and aromas of black currants and some wood--though it was still pretty fresh for a 2001. On the palate there was some earthiness, along with subtle fruit (the fruit was more apparent on the aroma than on the palate.) The wine exhibited easy tannins, which were velvety on the attack and silky on the finish.

Chateau Margaux 1995 (Premier Grand Cru Classe, Margaux): Since this wine was a bit older, there was some color variation on the rim, but it was still a really pretty ruby color. The aroma was less fruity than the Haut-Bailly, with scents of truffles, woods and "day old ashes" (in the words of Dr. Dubourdieu). The flavor was classic Bordeaux, with grippy tannins and a long finish. This wine still has a lot of good years left in it--the tannins will continue to mellow.

Chateau Cheval Blanc 1998 (Premier Grand Cru Classe A, Saint-Emilion): This wine had an intense, opaque color, and the aroma of smoke and wild strawberries (most likely from the large amount of cabernet franc in the blend...). There were berries at the beginning, then the fruit died off a bit. The wine had good acidity, as well as finesse. This was my second favorite red of the evening.

Petrus 2001 (Pomerol): Wow, wow, wow. The wine's color was deep ruby, and on the nose were intense blackberries, black cherries and plums. This wine was VERY fruit forward for an Old World red, and very powerful, with a long finish. It reminded me a bit (dare I say it?) of a Napa Valley or Australian merlot. This was my favorite red of the evening...then I found out it costs about $900 a bottle (if you can get your hands on one...) Well, if someone else is buying I'd drink it any night of the week.

Chateau d'Yquem 2001 (First Great Growth Sauternes): What can you say about a wine that both Wine Spectator and Robert Parker rate as a 100 pointer? The beautiful, intense gold color gives way to an attractive, honey aroma. On the palate the honey continues, balanced by good acidity. Even though this wine spent THREE years in barrel, there is absolutely no taste of wood...or of the botrytis, for that matter. Perfection in a bottle.

Louis-Roederer Cristal 1999 (Prestige Cuvee Champagne): What better way to end the evening than with some fine Champagne? This was a delight to enjoy with the passed hors d'oeuvres at the end of the tasting (shrimp wrapped in bacon, mini crab cakes, smoked salmon). With a light yellow straw color, a tinge of yeast and bread on the nose, and a delicate, medium-bodied palate, the 1999 Cristal is simply delicious. (I do have to admit, though, that I prefer good old Veuve Clicquot Yellow Label at $35 a bottle...good thing, because it's much more in my price range.)

It was an amazing evening at the French Embassy, with fantastic wines and an educational lecture. Vive la France! Vive les vins de Bordeaux!

Wine with Indian cuisine

Rupen Rao offers Indian cooking classes in the DC area, as well as a wealth of Indian recipes on his website. (I met him at the recent Metropolitan Cooking and Entertaining show in DC.) Indian food is one of my favorites, and pairing wine with it can be a bit challenging, as there are a lot of competing spices and seasonings to contend with. Here are some suggestions and guidelines when selecting wines for Indian cuisine. Check Rupen's website in the near future for some wine pairing advice from me:

Gewürztraminer: Since “gewürztraminer” literally means “spicy grape” in German, this wine can pair perfectly with the spices and seasonings in Indian cuisine, especially ginger and cardamom. And since many bottles have a bit of residual sugar, gewürztraminer will tame the heat in curries and other spicy dishes.

Riesling: With aromas and flavors of crisp apple and peach, good acidity, and often a hint of sweetness, riesling is a match made in heaven for Indian cuisine. Try a glass or a bottle the next time you have a curry dish made with fruit like peaches or apricots. And, as with gewürztraminer, the touch of sugar in the wine will counter the heat in chili peppers and other spices.

Sauvignon Blanc: Sauvignon blanc’s enticing flavors of lime, grapefruit, gooseberries and herbs make it a food-friendly choice for any cuisine, as the bracing acidity wakes up your taste buds and makes you want to go back for another bite of whatever you are eating. Try it with dishes that include tomatoes, lemons or limes, which will match the wine’s acidity. With coconut milk based curries and other dishes, sauvignon blanc will cut some of the richness and taste extremely refreshing.

Rosé: Not to be confused with white zinfandel, rosé wine is completely dry. It has some of the complexity and weight of a red wine (think red berries and spice), as well as the acidity of a lighter white. Rosés can hold their own next to a lot of Indian dishes, including those made with lamb.

Sparkling wine: Often underrated as a food wine, and saved for special occasions, Champagne and other sparkling wines can be enjoyed with many different kinds of food. The refreshing bubbles and palate-cleansing acidity would especially work with Indian dishes that have heavy sauces.

Pinot Noir: Crave a bottle of red wine with your Indian food? Pinot noir is a smart choice, as it offers lots of fruit (cherries, raspberries, cranberries,) but typically has silkier, smoother tannins than more full-bodied red wines such as cabernet sauvignon or merlot, so it won’t dry out your mouth or fuel the fire of a spicy dish you are enjoying. If you are serving a variety of Indian dishes at your next dinner party (or if you are out at a restaurant and everyone is ordering something different on the menu,) pinot noir is a great selection. It can pair with everything from tandoori chicken, to fish curry, to palak paneer.

Must have wine book for your Christmas list

Jancis Robinson has recently updated her must-have tome on all things wine-related, The Oxford Companion to Wine, which is now in its 3rd edition.

Chock full of information--it's all in there, from wine growing regions and grape varietals, to wine making terms and power players. Amazon is offering it at the reduced price of $40.95, which is a steal for everything included in the book. There are more than 300 new entries, and three quarters of the original entries have been updated. Entries on brandy and distilled wines have been removed, leaving more room for "regular" wine entries.

If you are looking for something to add to your own Christmas list, or need a gift for a wine lover, this addition to any wine library is a stellar choice.

Bubbles, bubbles, bubbles

The latest issue of Wine Spectator has an article entitled "American Sparkling Wines Surge," which goes on to review and list some of the best sparkling wines the U.S. has to offer (in their opinion). I've long been a fan of U.S. sparklers, which are often much cheaper than their Champagne counterparts. And, since some of the U.S. producers were started by French Champagne houses (Mumm, Roederer and Domaine Chandon, for example), you get the French influence and experience, without the price tag.

Here are some of my favorites (many of which are also reviewed in the article...)

* Schramsberg: This northern Napa producer was responsible for supplying the White House with sparkling wines from the Nixon administration up through and including the Clinton administration (not sure what George W. is serving these days...) Their make a refined Blanc de Blancs, a full-bodied Blanc de Noirs, and several others.

* Mumm Napa Valley: My favorite offering from this house is Cuvee M (blue label), which has some berry aroma and flavor, along with a bit of bite.

* Domaine Ste. Michelle: These sparklers are made in WA by Chateau Ste. Michelle, and are an absolute steal. My favorite is the Blanc de Blancs, which has crisp apple and pear and some toasty notes.

Consider a domestic bottle of bubbly for your New Year's Eve celebration. We have lots of great ones to offer in this country.

The "City of Wine"

Architect Frank Gehry has designed a hotel, spa and restaurant for Spanish winemaker Marques de Riscal in Rioja. Dubbed the City of Wine, the building definitely has Gehry's signature style all over it--lots and lots of curvy metal, with no sharp corners or angles in sight. The colors of the building's roof (red, gold and silver), represent wine, the mesh around the bottle and the foil, respectively.

There are several other hotels in northern Spain designed to attract wine lovers.

Mmmmmm....mint

Taking a break from wine today to talk about spirits. Bailey's has introduced 2 new flavors to its Irish Cream line: chocolate mint and caramel.

I am sitting here right now sipping coffee with International Delights limited edition chocolate mint creamer, which probably made me think of the new Bailey's chocolate mint. And, it IS December 1, after all, the month of peppermint candy canes and mint chocolate cocoa.

I haven't tried either of the new Bailey's, but I imagine the chocolate mint one is fantastic. Serve it over ice, blend it with some ice and vanilla ice cream, or make a mint chocolate parfait with vanilla ice cream, crushed oreos and the liquor.

Mmmmmm.....mint.

A gift for the wine lover who has everything

Looking for a Christmas gift for a wine lover in your life? How about the Wine Enthusiast's Wine Bouquet Kit. It comes with 36 vials of the most popular wine aromas, as well as aroma cards and instructions.

If you or someone you know has been baffled by some of the descriptions on the back of a wine label (Violets? Gooseberries? Currants?), then this kit can help.

By the way, I saw kits like this one at Williams Sonoma over the weekend, but they are sold in separate kits for red and white wines, include 12 aromas per kit, and go for $130 a pop. The Wine Enthusiast's kit is a much better deal.

Electric Reindeer

World Market is starting to advertise Electric Reindeer wine for the holidays--festive bottles that rely more on marketing than on taste (in my opinion...) Made by Adler Fels, Electric Reindeer comes with a festive holiday label that just begs you to take a bottle as a host gift.

The varietal wine comes in Merlot, Cabernet Sauvignon, Chardonnay and White Zinfandel. I have only tried the Merlot (a few years ago). Is it stellar? Absolutely not. But you could do worse than a bottle that features a funky reindeer on the label, especially for the price. It can be a fun little novelty for your next gathering.

Thanksgiving recap

Hope you enjoyed a nice Thanksgiving holiday, filled with good friends and family, as well as good cheer. Thought I would post a little rundown of what wines I served, along with mini-reviews:

* Pre-dinner cocktails: I served a Pomegranate sparkling wine cocktail with Zardetto Prosecco. Fill a champagne flute 1/3 of the way with pomegranate juice, and then top with Prosecco. It was very refreshing, especially since Prosecco has a "clean" taste without the yeasty finish that Cava or Champagne can have.

* Main course: I offered a Domaine Sauvion Vouvray (nice apple and pear fruit, maybe even a little peach, along with a bit of fizz), as well as an Angeline Russian River Valley Pinot Noir (good cranberry and raspberry fruit, especially for the price)

* Cranberry sauce: I made it spiced, with Cline Zinfandel, cinnamon sticks, cloves, allspice and orange peel. A real crowd pleaser, although I must admit that the wine tasted better in the sauce than it did on its own.)

* Dessert: Along with pumpkin and apple pie, I served a Hogue Gewurztraminer. It was very tasty, with a bit of spice and residual sugar on the palate, but I wished it has been a bit sweeter. Next time I'll select a late harvest version.

In the next few weeks, I'll be offering some options for the holidays. Feel free to email me with questions, or with your own suggestions.

Dessert Wine Pairings for the Holidays

Check out my latest article on Wine Enthusiast's website about pairing sweet wines with fall desserts.

I'll be serving Hogue Gewurztraminer on Thursday with some pumpkin pie. It's sold in a full-sized bottle, yet is sweet enough to stand up to dessert.

Happy baking!

Russian River Valley Pinot

I'm still going back and forth on what wines to serve for Thanksgiving, specifically the red for the main course. I typically serve Zinfandel--usually Ravenswood or Rosenblum--but this year I think I may go for Pinot Noir.

If I do, then one of my top choices will be Angeline Russian River Valley Pinot Noir. It's very fruit-forward, easy-drinking with supple tannins, and just an all-around great CA Pinot. It pairs nicely with not only the bird, but with side dishes like cranberry sauce--there is a lot of cranberry and raspberry on the palate.

It happens to be on sale this week at Total Wine for $12.99, so if you are making dinner for a crowd, it's also an economical choice. Just be sure to save a few bottles on the shelf for me...

Le Nouveau Beaujolais est arrive!

Yes, yesterday heralded the arrival of Nouveau Beaujolais, a wine that just weeks ago was hanging on the vine...

Beaujolais Nouveau (and all Beaujolais) is made in southern Burgundy from Gamay grapes, by a process called carbonic maceration. Whole bunches of grapes are put into the fermentation tank, and the weight of the grapes on top crushes the grapes on the bottom. A by-product of fermentation is carbon dioxide, which causes the grapes on top to ferment inside the skins.

The process takes about four days, and results in wine that is fruity and fresh, if non-cerebral. Carbonic maceration also causes aromas and flavors of bananas, bubble gum and cinnamon--pretty interesting stuff.

Unlike it's classier cousin Cru Beaujolais, Nouveau Beaujolais is not age-worthy. It's meant to be consumed within six months or so, and its release at the middle of November makes it a good choice for Thanksgiving dinner--it pairs well with turkey, cranberry sauce and other Turkey Day foods.

Look for popular producers Georges Duboeuf and Louis Jadot. Give this year's vintage a try and see what you think.

Old World vs. New World

Yesterday I reviewed a White Bordeaux, and touched a bit upon the differences between OW and NW Sauvignon Blancs. Here are some reasons for the differences in style between wines from the Old World (i.e. Europe) and the New World (i.e. everywhere else!)

Keep in mind, though, that there are exceptions, of course, to the following:

Why the Differences between Old World and New World?

Different growing conditions:

• OW—typically temperate, cool to mild, leads to lighter body and intensity
• NW—warmer, sunnier spots (in general), leads to fuller-bodied, bolder wines

Differences in tastes and traditions:

• OW—wine shares the stage with food—compliments, not overshadows it; food has deep, rich flavor, tradition is respected. "Wine is in the background, cuisine is the star."
• NW—wine is bold, like the food (think of American BBQ, hot wings, Australian food (shrimp on the Barbie, Asian Fusion cooking), South American bold, spicy food)

Old World Sauvignon Blanc to try

Those of you who read my blog on a regular basis know that I am a huge fan of Sauvignon Blancs from New Zealand. I just love how the true varietal qualities shine through the stainless steel fermentation--the aroma and flavors of gooseberries, lime, grapefruit and grass, as well as that bracing acidity.

But I am also a fan of Old World Sauvignon Blancs. Though I prefer a Sancerre to a White Bordeaux any day, I had the latter at a wine tasting this past weekend-- a 2004 Chateau de Rochemorin from the Graves region of Bordeaux. And even though it's common there to blend SB with Semillon, this example was 100% Sauvignon Blanc. It had a touch of oak, but it wasn't overdone. And the citrus notes peaked through, as well as a bit of a steely finish. A nice food wine or sipper on its own, at a nice price (around $12-$15.)

O2: The World's First Sparkling Vodka

Been feeling a bit under the weather...I hope to be feeling up to posting regularly soon. In the meantime, here is some info about O2, which is being billed as "the world's first sparkling vodka."

A long-waited vodka dream ironically came from England. As some magazines would call it “the champagne of vodkas” the O2 vodka is the world’s first sparkling vodka. Produced by the International English Distillers and created by Philip Maitland the 80-proof premium vodka’s production process is patented already. It took 18 months to develop the process that puts oxygen bubbles into the smooth tasting vodka to leave a lightly effervescent texture that gently tingles on the tongue. This unique British vodka is produced predominantly from wheat and a small amount of malted barley. Distilled and filtered three times in 100-year-old copper pot stills, for exceptional purity and smoothness.

For more information, check out their website.

How much wine will I need?

Confused about how much wine to purchase for your next get-together? Evite has a handy drink calculator on its website. Just plug in the duration of your party, how many guests will be attending (it's even broken down into "light," "medium" and "heavy" drinkers), and what drinks you will be serving (beer, wine and/or liquor.)

For my wine tasting events, I can get about 15 pours out of a bottle of wine (keep in mind that this is for a wine tasting, not a party.) So if you are getting together with your wine club, or with a group of friends, trying some new bottles, you'll need about 1 bottle per 15 people. If you are tasting a lot of wines (6-8), I definitely don't recommend more than this. However, if you are only trying, say, 3 or 4 wines, an extra bottle or two may be helpful if guests would like a glass after the tasting portion of the evening is finished.

And remember that there is a tasting sheet available on my website, so guests can note their overall impressions of the wines. Feel free to download and print it out as you need to.

Holiday wine and food pairings

In the upcoming weeks, I'll be offering suggestions for wine and food pairing tips for the holidays. Here are some ideas to get you thinking as you plan your menus for holiday get-togethers:

Pomegranate Sparkler: Pomegranate is being called “the new cranberry.” For a festive and refreshing cocktail, fill a Champagne flute two-thirds with Prosecco or Cava, and then top with pomegranate juice.

Thanksgiving: Try a California red Zinfandel or French red Côtes du Rhône with your turkey. For white wine lovers, offer a Vouvray from France’s Loire Valley: a crisp, food-friendly white made with the Chenin Blanc grape.

Hanukkah: Serve a mildly oaked Chardonnay, or a California or French Syrah, with lamb chops or rack of lamb. Check your wine store for kosher wines, which are becoming more readily available.

Christmas: The crisp peach and apple flavors of a German Riesling work wonderfully with baked ham. To bring out the spiciness of any cloves you added before cooking, try a spicy Gewurztraminer from the U.S. or Alsace.

Mulled wine: To enjoy this winter warmer, take a bottle of inexpensive red table wine, and add cinnamon sticks, cloves, nutmeg, sugar, and orange slices. Let the wine simmer (do NOT let it boil), and then serve it in mugs garnished with cinnamon sticks.

More high-end bubbly

Pernod has announced that it will release a bottle of bubbly that will make Dom Perignon, Kristal and other "high-end" Champagnes look, well, cheap.

Their offering will cost around 1000 Euros a bottle (about $1300), and not much more info is known about it at this time.

Looks like Jay-Z might have to reconsider his endorsement of "Ace of Spades" (which I reported a few weeks ago)...

Vendor review for Metro Cooking Show

As promised, here are some of the vendor highlights from this past weekend's Metropolitan Cooking and Entertaining Show:

* CurrySimple: With curry sauces that taste like they came out of your favorite Thai restaurant, this company rocks. I usually stick with the Yellow Curry, which is mild enough that my daughter can enjoy it too, but they have lots of different styles ranging from sweet Massaman to super hot green. A bag of their sauce is $8, but yields several meals. They also sell coconut soup mix and Thai Tea mix.

* Crepes a Go Go: This Gaithersburg restaurant and caterer offers crepes with countless toppings, ranging from sugar and butter, to Nutella and strawberries, to savory crepes with chicken, etc. They were giving away free samples at the show, and the line was long (but worth it.) I'll have to make it up to the restaurant sometime. Their crepes reminded me of the wonderful concoctions the street vendors sell in Paris.

* Stirrings: Their drink mixes and rimmers are always a hit (they started to run out of everything at the show on Saturday afternoon...wonder what they did on Sunday.) Since "pomegranate is the new cranberry" according to Bon Appetit and other foodie sources, try their Pomegranate mix in a vodka martini. Or mix it with some sparkling wine and a touch of lime juice for a pre-Thanksgiving meal cocktail.

* Lotus Chips: A totally addictive snack food, Lotus Chips come in several varities. My favorite was the tomato and basil, which would go perfectly with a glass of crisp Sauvignon Blanc.

* Monastery Bakery: This monastery and abbey makes truffles, fruitcake, and creamed honey. The honey comes in natural, cinnamon, raspberry, lemon and other flavors. Whipped until it's smooth, light and creamy, it has a long shelf life and goes well in your favorite tea, or on your favorite scone or baked good. I opted for the lemon--I figured that if I use that in my tea this winter, it's killing 2 birds with one stone. And it would also go well on a lemon blueberry scone.

Metropolitan Cooking and Entertaining Show

Headed to the show on Saturday afternoon at the DC Convention Center. This was its first year, and the show featured a wine and beer tasting, gourmet food samples, cooking tools, etc. Seemed to be very popular, and I'm sure it will be even bigger next year.

Stay tuned--this week I'll be posting reviews of some of the vendors who were represented at the show.

By the way--if you are registered for www.thelistareyouonit.com, check the site's "Grapes and More" column later on today. I'm the guest wine columnist this time around. If you aren't registered on the site (registration is free), I highly recommend it to stay in the loop about food- and wine-related happenings in the DC area.

Component in red wine keeps mice healthy

Harvard Medical School and the National Institute on Aging recently did a study and found out that large doses of resveratrol, found in the skins of red wine grapes, peanuts and some berries, kept old mice healthy, even obese ones.

Although more studies are being planned, including one on monkeys, this could have far-reaching effects. Since the 60 Minutes story years ago on the "French Paradox" (how the French eat fattening foods, yet have lower instances of heart disease and high cholesterol, probably due to the amount of red wine and olive oil they consume), it has been widely believed that wine in moderation is good for your health.

Scientists warn that taking large doses of resveratrol is not recommended, and that more research is needed before we really understand how best to use this extract to our advantage, health-wise.

But this study is great news to wine lovers. If you needed another reason to open up that bottle of Cabernet this weekend, this is it.

Bottoms up!

Wine for Halloween leftovers

My 2 year old daughter got a fair amount of candy when we went out Trick or Treating the other night (more than I will let her eat, that's for sure.) And we also had a decent amount of candy left that we doled out to Trick or Treaters (we live on a street that ends in a cul de sac, and I think a lot of kids don't see the payoff of walking down here...)

After we got home, we showed her how to sort her candy, just like Mommy and Daddy used to do when we were kids. It got me thinking about what wines to pair with some of the treats (not that you would necessarily want to). I know I'm not a candy nut, but when it's in the house, I'll eat it. Anyway, here are some matches that I came up with. Keep in mind when pairing wine with candy (or any dessert), that the wine needs to be at least as sweet as the treat with which you are enjoying it, if not more so. Otherwise, the wine will come off tasting like vinegar.

* Sweet Tarts and Smarties: Since these are so tart, go with a dessert wine that has a good amount of refreshing acidity, like a late harvest Riesling.

* Snickers, Milky Way, Baby Ruth, and other candy bars with caramel and nuts: the nutty and caramel notes in a nice Tawny Port will go well.

* Hershey's Special Dark and other dark chocolate candy bars: A Ruby Port will match (and balance out) the bitterness in these candies.)

* Bottle Caps and Pez: Since these candies almost feel "fizzy" in your mouth, how about a Demi-Sec Champagne or sparkling wine?

* Reese's Peanut Butter Cups, Butterfinger, etc: Peanut butter is tricky to match with wine, but again, a late harvest Riesling seems to pair, and cleanses and refreshes the palate after the peanut butter dries it out.

* Swedish Fish (and other gummy candies): The cherry flavors in a White Zinfandel go with these gummy creations.

* Fireballs: A late harvest Gewurztraminer will match the spiciness and tame the fire in this treat (I've never liked these, but I know a lot of people do...)

Have any other candy and wine matches to share? Post a comment on my blog, or email me at trywine@gmail.com.

Cheers! And don't forget to brush your teeth!

My article in Imbibe Magazine

Check out the November/December issue of Imbibe Magazine for my article about inexpensive sparkling wines for the holidays. "Pop More, Pay Less: Bubbly Without Breaking the Bank" appears in "The Real Deal" section of the magazine.

Imbibe's website is www.imbibemagazine.com. You can get a glimpse into the latest issue, but my article is not available for reading on the web. You can get a copy of Imbibe at Barnes and Noble, Borders, Whole Foods and other stores.

My article in Wine Enthusiast magazine

My article on pairing wines with snack foods, which is featured on Wine Enthusiast's website, has been picked up by their print edition. Look for it on page 14 of the November 15, 2006, issue of Wine Enthusiast magazine.

I'm also doing a few other articles for Wine Enthusiast's website, so I'll keep you posted on when they are up on the site.

NV Cockburn Fine Ruby Port

Ahhhh...the fall weather this past weekend really put me in the mood for Port (and to think, this is a wine that I just discovered in the past year...before that I wasn't really a fan. Guess I just hadn't tried the right ones.)

My preference leans towards ruby or late bottled vintage (LBV). Don't get me wrong, I do enjoy the nuttiness and caramel notes in tawny, and I won't turn down a glass of vintage port if someone else is buying, but I really like the bright berry flavors that are so apparent in ruby and (often) LBV.

We opened up a bottle of NV Cockburn Fine Ruby Port, and at $10.99 at Total Wine, it's a steal. Best served at least lightly chilled, it had good raspberry flavors with a bit of maple syrup, and finished very smoothly (chilling it takes away that alcohol burn--it is, after all, fortified wine, so the ABV is 20%). We also tried it with a few pieces of good quality dark chocolate.

A perfect way to spend an evening.

Review of Coastal Flats

I went to Coastal Flats in Fairfax for dinner on Wednesday evening. It's been in the East Market shopping center for a few years, and we walked past it a bunch of time, but never tried it until the other night. (The exterior, with its white and yellow, looks very beachy, it even looks more inviting in the summertime when everyone is hanging out on the patio with some drinks...) We made reservations a few weeks back, so when we arrived we only had to wait five minutes or so for a table (I would definitely recommend doing this, as the wait, even on a Wednesday evening, looked really long.)

The interior has lots of dark wood, along with small, Ikea-type track lighting on wires, and cool sculptures of schools of fish swimming near the ceiling. The noise level is pretty loud, but it wasn't annoyingly so. One thing we really liked was the fact that all seating seems to be booths--no banquettes smashed closely next to one another (I never like feeling like I'm having dinner with the diners on either side of me, and if seating is banquette-style, I always try to snag an end table.)

The drinks and menu are inspired by "1950's Coastal Florida," according to the restaurant's website (that is also apparent from the large mural on one wall), and the drink and food menu reflect this. My husband enjoyed a CF Mojito, and it was really well done, with just the right combination of mint, lime, rum, sugar and soda. It was almost as good as the ones we make at home. I went with a glass of Oyster Bay Sauvignon Blanc--very nice, crisp and herby, with some lime notes. However, I wished the wine list, especially those selections by the glass, had been a bit more extensive. One of my big pet peeves when it comes to some restaurant wine lists is a glut of Chardonnays on the list, often made in the same style. I can see if restaurants want to include, say, an oaky Napa or Australian Chardonnay, an unoaked New Zealand, and a French Chablis, but to put several similar CA Chardonnays on the list is a bit much, especially for those of us who aren't a fan of oaky whites. But my wine choice was delicious.

The menu has some interesting choices, but it's not that extensive when it comes to seafood. For a restaurant inspired by the Florida coast, we thought there could have been at least a few more seafood dishes included. For those diners who don't like seafood, there are a few chicken, steak and rib dishes.

We started with a mixed green salad with grape tomatoes, sun dried cranberries, garlic croutons and champagne vinaigrette, which was lovely. My only wish would be to include bleu or goat cheese by default, instead of charging $1 for it. We thought the salad was screaming for bleu cheese, so we up charged.

My entree was sauteed shrimp with creamy grit cakes, which also had bits of smoked ham, roasted corn, asparagus, peppers and onions, all in a cajun cream sauce. It was low country seafood at its best. The sauce was smoky, rich and creamy, the grits were formed into triangular cakes and then deep fried, and the shrimp was perfectly cooked. It's not the typical entree I select when dining out, but it was a winner.

My husband opted for the Hong Kong style sea bass (clearly not EVERYTHING on the menu is inspired by 1950's Florida...), steamed over bok choy in a soy sherry broth, with sticky rice and topped with thin slices of crispy fried ginger. Steaming in broth is a preparation that is perfect for fleshy sea bass, and this was melt in your mouth fish.

We split a piece of key lime pie for dessert--creamy, limy and topped with graham cracker crumbs--a great choice that wasn't too filling. Our service was attentive, although seemed a bit rushed towards the end (when we saw the wait at the bar and in the lobby we understood why.)

If you haven't already tried Coastal Flats (and there is another location in Tysons), it's definitely worth a trip.

Moules et vin

I went to Cafe Deluxe for dinner last night--I've always enjoyed their food and casual atmosphere. Had one of my favorite dishes: mussels steamed in white wine, butter and herbs, and frites.

What to drink with steamed shellfish like mussels and clams? Cafe Deluxe's wine list is a bit limiting, but you can't go wrong with one of the Sauvignon Blancs, which will bring out the herby flavor in the broth.

When we were in Nice a few years ago, we enjoyed Moules Frites (mussels with thin French fries) several times, as that is basically the area's signature dish. And most of the locals drank dry rose with it, which also paired very nicely.

A third choice is Muscadet. A light white from the Loire Valley, it's pretty much made to go with the shellfish so popular in the area. With good acidity, some lemon or apple notes, and a bit of a mineral finish, it's a smart choice. "Sur lie" on the label means it was aged for a bit on the lees, the dead yeast cells that are leftover after fermentation, which can add body and complexity.

A brief Sherry primer

With all of the buzz about Spanish wines (especially those from the Priorat region--and if you haven't tried those, a good producer to start with is Onyx. It's sold at area Total Wine stores, and also appears on CityZen's menu), here is some basic information about Sherry. Ofter misunderstood, or seen as only a cooking wine, Sherry styles run the gamut from very light and dry, to heavy and sweet, with other styles in between. Experiment with a few bottles and some Spanish tapas (for a great cookbook, check out Jose Andres "Tapas: A Taste of Spain in America"), or head to one of Andres' famed DC area tapas restaurants, Jaleo.

Sherry: The Basics

• Produced in SW Spain (Andalusia) in 3 towns: Jerez de la Frontera, Puerto de Santa Maria and Sanlucar de Barrameda
• Made with the Palomino and/or Pedro Ximénez grapes
• Fortified wine—neutral grape brandy is added after fermentation. (Different than port, where brandy is added during fermentation.)
• Top producers: Gonzalez Byass, Croft, Pedro Domecq, Harvey’s, Sandelman, Osborne

Types of Sherry:

Fino: Light, dry
Manzanilla: Dry to medium-dry, (fans of Manzanilla claim the salt air of Sanlucar, where it's made, influences the flavor)
Amontillado: Dry to medium-dry
Oloroso: Dry to medium-dry, dark, full-bodied
Palo cortado: Dark, superior grade
Pedro Ximénez: Dark, sweet
Cream: Sweet

Jay-Z finds a new Champagne to endorse

After dissing Roederer's Cristal a few months ago, claiming the owner is a racist, he has now endorsed a small, little known Champagne house. Armand de Brignac, described by the importer as an "ultra-luxury product," is featured in Jay-Z's new video.

It does have the bling factor going for it--it's in a gold-plated bottle with a pewter label in the shape of an ace of spades, and it's also referred to as "Ace." So don't be surprised if that term pops up in more and more rap songs in the near future...

I haven't tried this Champagne--it had only been available in France, but now it's being imported to the U.S. (no doubt in part because of the publicity that Jay-Z is giving to it...) But the packaging, at least, looks gorgeous (definitely one of those bottles you save after you open it and display on a home bar.)

Glass wine "corks"

I'm just starting to hear and read more and more about glass wine closures made by Alcoa. They can be recycled, and, more importantly, they stop oxidation and prevent cork taint.

Whitehall Lane in Napa has started to use them for their Reserve Cabernet, and I have also heard of other wineries following suit.

We'll see if they become more popular than synthetic corks and/or screw caps. They certainly look attractive.

http://www.jobwerx.com/news/aa_biz-id=948151_541.html

More South African wines to try

I just finished my article on South African wines, which will appear in the Winter, 2007, edition of Pennsylvania's Wine Spirits Quarterly. Here are the reviews for the wines I tried for the article, along with the retail price in PA:

2004 Pecan Stream Chenin Blanc Stellenbosch ($10.99): This light-bodied white has a floral nose, along with crisp apples on the palate. Try it with pasta or chicken with cream sauce, or with soft cheeses and a fruit tray.

2004 Fairview Sauvignon Blanc ($11.49): A somewhat herbaceous aroma gives way to flavors of lime zest and gooseberry, along with good acidity and a mineral finish. Pair with a mixed greens salad with goat cheese and a light vinaigrette.

2004 Robertson Winery Pinotage ($9.99): Red berries are apparent on the nose, along with flavors of blackberry, smoke and a hint of nail polish. Goes well with beef, lamb and game dishes.

2003 Kanonkop Kadette ($13.99): This blend of Pinotage, Cabernet Sauvignon and Merlot (in roughly equal amounts) has a smoky, berry nose, and notes of rubber tires and blackberry on the palate. Try it with smoked meats or cheeses.

2002 Bilton Merlot ($20.99): A typical jammy Merlot aroma, with sour cherries and plums on the palate, along with a tart finish. Drink with chicken or tomato-based dishes.

Sour cherries in a glass

As part of a piece I am currently writing about South African wines, I tried a 2002 Bilton Merlot over the weekend ($20.99 in PA Wine and Spirits Stores, not sure about availability in the DC area.)

I was expecting typical jammy Merlot-like flavors. What I got instead was a mouthful of sour cherries. This isn't necessary a bad thing. Sangiovese-based wines like Chianti are ful of that sour cherry and dusty earth flavor, and Pinot Noirs from cooler sites like New Zealand and Burgundy can also exhibit a sour cherry/cranberry flavor. It was just unexpected. It certainly had gobs of zingy acidity, but I just wish it had had a bit more fruit and structure. It was a 2002, and I don't think it needs any more bottle ageing--it's as good as it's going to get.

Anyway, if sour red wines are your thing, seek it out. My mouth is watering right now just thinking about it.

It's all in the name...

Decanter reported that the EU has ruled against Italy, and that wine from the Fruili region, which has been called Tocai Fruiliano, can now only be called Fruiliano. The panel decided that the name Tokay (along with its spelling variations) can only be used for Hungarian wines (typically sweet, but not always.)

Italy is obviously not happy with this ruling, as 1. Fruiliano is not as descriptive; and 2. They will need to rebrand wine from this region, which is not an easy task. Under this same ruling, Tokay d'Alsace and Tokay Pinot Gris will need to change their names as well.

It's well known that in Europe (specifically, France and Italy), wine and food items are often named for the place from which they originate (think Champagne, Chianti and Parma ham). In the U.S., we unfortunately don't have the same restrictions and laws, especially for wines. Thus, you can find CA jug wines on the shelf with names like "Hearty Burgundy" and "Chablis." That always bugs me. Several times I have mentioned Burgundy and Chablis during a wine tasting, only to be told by a guest that they don't like these wines. When I question them further, they tell me that what they don't like are the jug wines that bear those names. Once they find out what "real" Burgundy and Chablis are, they are willing to give them a try. I realize that these labels have been on the bottles for a long time, and there are rebranding issues here as well, but winemakers are doing U.S. winedrinkers a disservice by this false advertising.

If you are a wine collector, you may want to pick up a case of the last vintage of Tokai Fruiliano. It's a definite collector's item.

Wine for pumpkin pie

I love the flavors of fall, especially pumpkin, cinnamon and nutmeg. But what to enjoy with that most American of desserts, pumpkin pie?

Well, to have a successful dessert and wine pairing, the wine needs to be at least as sweet as the dessert, if not moreso, or it can end up tasting like vinegar. Luckily, pumpkin pie isn't typically THAT sweet...

I would go with a Gewurztraminer (maybe Hogue or Chateau St. Michelle from Washington State). A spicy Gewurz will pair with the spices in the pumpkin pie, while adding some interesting and heady honeysuckle aromas.

You could also try a demi-sec Champagne, which has some sugar, as well as refreshing bubbles to cleanse your palate of the richness of the pie.

Happy baking!!!

"Diet" champagne

A new trend in Champagne is "Brut Zero," where no dosage is added to the finished product. Dosage is the sugar solution that is usually added to Champagne just before the final corkage. While it can be used to add body and complexity, it's also used to mask grapes that didn't ripen enough (a huge problem in the cold, rainy Champagne region), or to counter too much acidity.

However, some Champagne makers are skipping this final step, making a bottle of bubbly that tastes purer, with more mineral components than crisp fruitiness. It can be an aquired taste, but it's definitely worth a try if you are a Champagne lover.

If you want to try this style of Champagne, look for "Non-Dosed" on the label. Piper Heidsieck, among other prestigious producers, are now making this style.

These non-dosed style would pair really well with shellfish, including oysters.

Wine on TV

After years of dating shows, races around the world, and surviving 30 days on a remote island, I guess it was bound to happen.

Decanter reported that 2 wine-related realty shows are in the works.. Filmaking has begun for "The Winemakers," where amateur oenophiles will make wine in Paso Robles. And "Corkscrewed" The Wrath of Grapes" will premiere in November (this show is a joint US/UK venture...)

Maybe the popularity of reality cooking shows led producers to think "hmmm....what about wine?" And of course, if I had heard of this shows before now, I would have loved to audition for them. But I'm not sure how popular they will be with the American public. Are the TV viewers who watch realty shows the same ones who consume most of the wine in the U.S.? Not sure about that...

Nonetheless, I'll get my TiVo set when I hear air dates, and give them a go.

Some wine and food pairing tips for cooler weather

By October, we've pretty much traded in our shorts and t-shirts for jeans and sweaters (though you wouldn't know it by yesterday's weather in the DC area.) Here are some food and wine pairings to celebrate the arrival of autumn:

Côtes du Rhône: This French wine can be a blend of up to 15 grapes, including Syrah and Grenache, and it’s made for cold-weather comfort foods. Its earthiness pairs well with any mushroom-based dishes, including Coq au Vin and stuffed mushrooms.

Gewürztraminer: Literally “spicy grape” in German, this wine offers a touch of the exotic, including aromas and flavors of honeysuckle and ginger (think potpourri in a glass, in a good way.) Pair with roasted pork tenderloin, or ginger-peach crisp.

Red Zinfandel: Big, bold and spicy, (and nothing like its distant cousin White Zinfandel,) Red Zin is perfect for Steak Au Poivre, and is also the perfect match for your Thanksgiving turkey.

Here comes a Pink Truck

Red Truck wines, the popular, low-priced wines that you can find at World Market and other stores in the DC area, has just rolled out Pink Truck.

A cross between Zinfandel, Grenache and Mourvedre, this wine seeks to attract wine drinkers who think White Zin is too sweet (or too embarassing to drink), while dry Roses are too, well, dry. Pink Truck has 20% less residual sugar than White Zinfandel, while retaining some sweetness, along with strawberry and raspberry flavors.

I'll have to give this a try. I love dry Roses, and I'm curious to see if Pink Truck is more like a true Rose, or more like "white Zin light."

If it's decent, it could be a good choice for Thanksgiving turkey, to satisfy those who don't like red Zin or dry whites...

Need some help in pairing food and wine?

If you feel overwhelemed when attempting to pair food with wine, there are lots of resources available to help. First of all, remember that there are no hard and fast rules. The "white with fish and red with meat" rule is WAY out of date. It makes more sense to think about 1. the way a dish is prepared; and 2. any sauces of accompaniments.

Here are some books that I recommend on the subject of food and wine pairing:

Perfect Pairings, by Evan Goldstein: Part cookbook, part informational source, this Master Sommelier provides information on classic pairings, as well as some you may not have thought of.

How to Match Food and Wine, by Fiona Beckett: This small, pocket-sized book (64 pages) is a good, basic reference to keep on hand when planning a menu.

Great Tastes Made Simple, by Andrea Immer: Andrea's enthusiasm and love of wine is infectious, and her books are approachable, easy to read and chock-full of information.

Good luck! And remember, if you book a wine tasting or Wine 101 class with me, I'll provide lots of food and wine pairing tips during the class. Check out my website for more information.

Kelly is now a featured speaker of the Washington Wine Academy

I have recently jumped on board with the area's largest wine education organization, the Washington Wine Academy. They provide wine tastings and classes for groups of all sizes, and especially needed someone to conduct tastings for smaller groups. Since the majority of my tastings are typically for 30 or less guests (for bridal showers, bachelorette parties, dinner parties, etc.), it seemed to be a perfect fit.

You can find out more about the WWA, and read my bio, here. I'm looking forward to a fun and successful partnership with them.

Made in the U.S.A.

I went to a wine tasting last night where the theme was "wines from your home state." Now, there were only a few of us there, so the entire country wasn't well represented, but we tried several from Virginia and California (no brainer to find good wine from THAT state...) as well as the bottle I brought from Pennsylvania (Clover Hill Riesling. Winery owned by the family of good friends of mine. It was a decent Riesling, and certainly not as sweet as I had feared.)

Wine is made in all 50 states. Yes, even Alaska. However, in my humble opinion, some states cheat when it comes to winemaking, sourcing grapes from other states, and just fermenting it. (I realize that even CA outsources grapes, but they also grow a ton of them, making them more "legit" in my eyes...)

I guess I shouldn't be bitter about that. Winemaking and wine drinking are growing at a rapid rate all over the U.S., which can only be a good thing. It's just that, if I visit, say Minnesota, and bring back a bottle of Minnesota wine, I would like to know that the whole product came from Minnesota. I'm not singling out this state, who for all I know DOES grow its own grapes for wine. Just using it as an example.

It's similar to going on vacation to Hawaii, bringing back some ticky-tacky souvenirs, and finding out that they are made in China. Just not as satisfying.

Anyway, I will continue to seek out local wines wherever I go. My brother is living in Hawaii right now, and I heard they make pineapple wine there. Could be interesting...or absolutely undrinkable. But I'd still like to try it.

New DC Food and Wine Show in November

I just found out yesterday about a brand new food/cooking and wine show in DC called the Metropolitan Cooking and Entertaining Show. It'll be held from November 3-5 at the Washington Convention Center, and it will include cooking demonstrations, wine and beer tasting, and talks by lots of famous "foodies." Tickets are $20 in advance, and $22 the day of the show.

I plan on being there at some point during the weekend at the Washington Wine Academy table. If you are looking to book me for a wine tasting for the holidays, (maybe for a wine club, dinner party, holiday party, etc.), stop on by. Or just stop on by to say hello.

Check out the website:

http://www.metrocooking.com/home.html

What did you say it tastes like?

Looking for a red that's a little bit different? Look no further than South Africa's Pinotage. This red grape, a cross between Cinsault and Pinot Noir is rough, gamey, and savage. It's borderline funky, and can have notes of rubber, tar, leather and nail varnish (it may sound disgusting, but it's quite fascinating...) Serve it with game (as the locals do,) or with any grilled or roasted red meat. Spier and KWV are common producers. If you haven't already, give it a try this fall.

Celebrate the arrival of fall

Fall is here. Next to summer, it's my favorite time of year. I love "sweater weather," pumpkin picking, and sitting by the fire with a glass of port or a big red. Wines that seemed too heavy in the heat of July and August become perfect in October or November.

Celebrate the arrival of autumn with one of these monster red wines, such as a GSM from Australia. These wines, an acronym for the grapes used (grenache, syrah and mourvedre), are similar in style to Rhone Valley blends, offering brambly fruit, spice and pepper.

Look for GSMs by Peter Lehmann, d'Arenberg, and Rosemount, among others. Enjoy a glass or two while putting away your shorts and t-shirts, and breaking out the sweaters and sweatshirts.

My article on wineenthusiast.net

Check out my latest article on Wine Enthusiast's website, which talks about wine matches for junk food.

Leathery Barolo

I was talking last week in my blog about how according to researchers, Nebbiolo has been shown to induce sleepiness.

This past weekend, though, I tried one that certainly didn't make me fall asleep. On the contrary, I sat up and took notice...

It was a 2001 Marchesi di Barolo. Barolo needs to be aged by law at least 3 years, so this one is going on 5. What's interesting about this kind of wine (as with all good reds...) is that over the years, complex flavors can develop, from strawberry, to violet, to mushrooms, to leather. This one smelled and tasted like a new leather jacket--in a good way. Very funky, and very interesting. The tannins were still there, but they did mellow out a bit during the bottle ageing, and I'm sure they would continue to do so.

This bottle retailed for $35--cheap by Barolo standards--and it's a bottle I would definitely go back to.

Nebbiolo for some "zzzzz's"

I read last night in the print edition of Wine Spectator that researchers did a study to measure the levels of melantonin in some red wines, and Nebbiolo came out on top with the highest amount. (Melatonin is the chemical responsible for relaxation/falling asleep.)

Nebbiolo is the classic Italian grape found in what's considered the best Italian red wine: Barolo. It's also found in Barbaresco (kind of a "mini Barolo.") Barolo is a monster of a red wine, that needs time in the bottle to develop its complex aromas and flavors, which can range from mushrooms, to leather, to violets, to berries.

Before we know it, Thanksgiving will be upon us, and the articles will start pouring out about how Red Zinfandel goes so well with Thanksgiving turkey. (While I agree, I think I'm going to find something ELSE to drink this year, just to be different...)

Since tryptophan (found in Turkey) also induces sleepiness--I'm sure all of the overindulgence of that day doesn't help either--I think I'll steer clear of serving any wine with Nebbiolo on Turkey Day. Otherwise, I won't be able to make it to pumpkin pie and Gewurztraminer...

Sunscreen for grapes?

Decanter reported yesterday that the winemaker for Quintessa wines in Napa Valley is spraying his grapes with a sunscreen type mixture to protect them from the scorching CA sun.

The mixture contains aloe vera--long known for its skin soothing propeties, algae--which has been known to block harmful UV rays, and yucca--a South American root vegetable traditionally used in alternative medicine (and cooking...)

Farmers in CA say this is a first, though it totally makes sense. If you can protect the grapes from too much sun exposure in hot climates (especially with global warming on the rise), and seal in moisture to prevent drought, it's a no-brainer. And, apparently, this salve won't affect the taste of the wine in the bottle.

If this is a success, I can see useful applications in other hot, arid wine-making areas of the world, such as parts of Australia, Spain, Portugal, Argentina and Southern France.

9/11: 5 Years Later

In the Spring of 2001, I attended the Windows on the World Wine School at the top of the World Trade Center. This two month course was taught by Kevin Zraly: famed sommelier, wine writer and educator, and head of the wine cellar at Windows on the World Restaurant. And it was the reason for my wanting to leave the technology field and get into the wine business.

The course was, in a word, amazing. The view was breathtaking, the wines were incredible, and Kevin's teaching style was approachable, warm, funny and entertaining. I loved taking the E train to the World Trade Center stop, riding the elevator to the top of the tower every week, and getting there early enough to get a seat in the front row.

In the summer of 2001, my husband and I left the Metro NYC area, and moved to the metro DC area, leaving lots of friends behind, many of whom worked in New York. On September 11, 2001, I was working in Georgetown for a realtor. I remember the first email I received that morning, from my friend Nicolai, who lived in NJ. He said that something hit one of the towers. I sat riveted to the computer and to the radio, watching and listening as the events unfolded that we all are all too familiar with.

The rest of the day passed in a blur. I went home early, and watched the news the rest of the day. I thought of the Windows on the World Restaurant, and all the employees who worked there--some of whom helped pour wine during my course, or waited on me when I went there for dinner after my last class. I thought about the beautiful view, and the beautiful towers. And I wondered if Kevin Zraly was safe.

It was so hard for me to process the devastation and loss of life. I kept thinking about the wine cellar, and all of the thousands of bottles that were lost. I think, for me, it was easier to think about bottles of wine being lost, than people's lives.

The Windows on the World School continues today, though the course is taught from a hotel in midtown. Kevin was at home that day, outside of the city. It goes without saying that 9/11 changed all of us in profound ways. I will never forget. And I will never forget my time at the top of the tower, each Monday evening, that spring.

Famous wines

MSN did an article yesterday about celebrities who have opened or are opening wineries:

http://lifestyle.msn.com/FoodandEntertaining/TheWineLife/Article.aspx?cp-documentid=686957>1=8526&wa=wsignin1.0

Arguably, the most famous of these is Francis Ford Coppola, whose Niebaum-Coppola winery opened in 1975. His most recent offering is single-serving sparkling wine in a can named for his daughter Sofia. More of a marketing ploy than a serious wine? Truth be told, it tastes pretty good. And at parties and openings, it's becoming a necessary accessory to hold a can in one hand, and a designer handbag in another.

Another great celebrity-owned winery is that of golfer Greg Norman, who makes killer shiraz and other wines in Australia. I'll admit, since I'm not a golfer, I didn't even know he was one until after I started drinking his wines...I just drank them because they were tasty.

Mario Andretti got into the wine business in 1996. Being from his hometown of Nazareth, Pennsylvania, I heard about this business venture from the very beginning. Heck, my mom even got me an autographed bottle--she just saw him around town and asked him for a signature (he's pretty approachable, and Nazareth is a small town.) He's had a lot of success in California with the Italian varietal Sangiovese, the grape used in Chianti and Brunello di Montalcino.

The next generation of celebrity winemakers? Well, Vince Neil of Motley Crue has opened Vince Wines, and Sting owns a very small winery in northern Italy and produces wine for just his friends and family. Oh, how I wish I were on Sting's friends and family list...

New robot "sommelier" can identify wine and cheese

Scientists in Japan have created a robot that can correctly identify dozens of wines and cheeses.

It's not always 100% foolproof, though, as demonstrated when it identified one reporter's hand as being prosciutto, and another's, bacon. Gross.

Useful applications include finding the best produce, and using it in fine wine auctions to determine if a wine is good, or has gone bad due to cork taint or other problems.

I don't think that sommeliers, wine stewards, critics and educators need to worry about losing their jobs because of a robot, though. While the robot does a decent job of recognizing some wines as soon as the bottles are opened, the accuracy decreases as the wine breathes, and the aromas chemically change.

And, there is nothing like the personal touch of someone who really knows and enjoys wine, who can help you find that perfect bottle to go with your special dinner, at a restaurant.

Are you certified in cork?

Wine lovers often have a love-hate relationship with corks. They offer a tight seal and allow wines to age, and uncorking a bottle is one of the classic, romantic parts of enjoying wine.

However, with 3-7% of the world's wines affected by cork taint, which leads to wines that smell and taste of wet dog, wet basement and wet newspapers, is it any wonder that wine lovers are seeking other alternatives, such as screw tops and synthetic corks? Who wants to spend thousands of dollars on a case of First Growth Bordeaux, lay it down for 20 years, and then find out that 1/12 of your investment (or maybe even more...) has succumbed to cork taint?

APCOR, the Portugese Cork Association, has designed what they call a cork certification course--an online quiz where you can find out how much you really know (or don't...) about cork. It's not as easy as it looks. Give it a try on http://www.realcorkusa.com/.

D'Arenberg wines for a rainy day

A damp, rainy, miserable day like today calls for a wine to really look forward to at dinnertime...

And anything by Australian winemaker d'Arenberg fits and the bill.

If you want something that tastes great but is easy on the wallet, try their Grenache Syrah Stump Jump McLaren Vale, with cherries, raspberries and spice, for just 1o bucks.

Looking for a splurge? There's always The Dead Arm Shiraz McLaren Vale at 60 bucks a bottle, an extremely complex Shiraz that will leave you rattling off taste and aroma descriptors long after the bottle is finished.

For a price compromise, go with Shiraz/Viognier The Laughing Magpie McLaren Vale, for 30 dollars. This Rhone valley style blend offers blackberries and honeysuckle, an interesting and delicious combination.

And raise a glass to the weather the rest of the week, which is looking up.

Labor Day Barbeque?

Happy Labor Day! If you are spending this last hurrah of summer by hosting a backyard or picnic, you might be having good old burgers on the grill. So what to serve besides beer and soda? How about some reasonably-priced American Cabernet Sauvignon? Here are some of my favorites:

* Chateau St. Michelle Cabernet Sauvignon Columbia Valley: This beauty from Washington State is done in the Bordeaux style--refined and elegant, with the classic Cab characteristics of black cherries and a bit of cedar, along with sturdy tannins.

* Dry Creek Cabernet Sauvignon Dry Creek Valley: cherries, plum and cedar, and smooth tannins, make this a great choice.

* J. Lohr Cabernet Sauvignon Paso Robles Seven Oaks: A steal at the price, this Cab offers tons of cherries and currants, and a slightly oaky finish. A real winner.

Enjoy your holiday!

Wine and carrot cake?

A client of mine for an upcoming wine tasting/dinner party asked me today what she should serve with dessert she is serving, which is carrot cake.

As a general rule, if you are serving wine with dessert, the wine needs to be at least as sweet as the dessert, if not sweeter, or it can come off tasting too tart and vinegar-like. Carrot cake isn't THAT sweet (the icing is probably the sweetest part...), so she would be safe going with a demi-sec Champagne or sparkling wine, or a regular or late harvest Gewurztraminer.

The Gewurztraminer would especially work, in my opinion, as the spice in the wine would bring out the spice in the carrot cake. And as far as American bottlings of this grape (which literally means "spicy grape" in German), look for Hogue, Chateau St. Michelle, and Fetzer.

Kelly's article in Washington Woman magazine

Check out the September issue of Washington Woman magazine for a wine tasting article I wrote, "Fall in Love with Cooler Weather Wines." The issue which should be available in libraries, groceries stores, etc. in the Metro DC area any day now.

You can also read the article on Washington Woman's website:

http://www.washingtonwoman.com/html/wines.shtml

Esser Cellars Cabernet Sauvignon

While at the beachhouse last week, we took turns cooking dinner, and then ate out the rest of the week. My sister-in-law and brother-in-law made a mean linguine with clam sauce, and we enjoyed it with a bottle of Esser Cabernet Sauvignon.

This Cab, while not earthshattering or stellar, is a decent buy for $10. With black cherries and spice, along with smooth tannins, it's a pretty easy-drinking, non-cerebral Cabernet.

If you do buy a bottle, though, drink it relatively soon. It doesn't have the depth or tannins to stand up to long cellaring.

Wine for a BLT

While enjoying a BLT for lunch today (unfortunately, without wine,) I got to thinking about what wine would pair with this sandwich (one of my faves.) You have the acidity of the tomatoes, the greasiness of the mayonnaise, and the bacon's smokiness and fat. Oh, by the way, I always add a slice of raw onion to my BLTs, making them BOLTs (which sounds MUCH better than BLOTs, don't you agree?)

Although there is a good handful of wines that would go nicely with BLTs (Sauvignon Blanc would pair with the tomato's acidity, and Cotes du Rhone is an all around good red choice, with enough of a backbone but not too much tannin), the best pairing I came up with is Chianti.

Usually relegated to Italian pasta dinners, Chianti works with BLTs for several reasons. First of all, the Sangiovese grape has a bit of an "earthy," "dusty" quality that matches that of smoked and/or cured bacon. And, perhaps even more importantly, Chianti has enough acidity to both pair with the tomatoes, and cut the fat of the bacon and mayo.

Just a thought for your next picnic, or lunch on the deck.

Kelly's latest wine certification results are in!

Sorry for not posting last week, but I took a much needed vacation in Virginia Beach, where we enjoyed lots of warm and sunny days on the beach...

While I was there, the results of my WSET (Wine and Spirits Education Trust) Advanced Certificate in Wine and Spirits exam finally came back from London. I received a score of Pass with Distinction in both the written portion and the blind tasting portion of the test.

The next step is the Diploma program, which is a two-year, rigorous program that involves a lot of self-study, followed by the Master of Wine program.

For more information about the WSET and their wine certification programs, go to http://www.wset.co.uk/.

Where to find out what's going on?

Just wanted to give a plug for one of my favorite websites to find out what's going on in the DC area: The List Are You On It? Founder Nycci Nellis does a great job of letting subscribers know about restaurant openings, wine dinners, special events, and lots more.

Subscribe to The List, and stay "in the know" about hot happenings in and around DC.

What the heck is a gooseberry?

Fans of Sauvignon Blanc will often hear the wine described as having a flavor of gooseberries.

You may ask yourself "what the heck is a gooseberry, and what does it taste like?"

Well, if you taste Sauvignon Blanc, and detect a tart flavor that you just can't put your finger on...that's most likely gooseberry. Related to the currant, it's grown in the U.S. and in Europe, and has a very distinct flavor. (If you like sour foods, then you'll probably like these...)

Trader Joe's sells them in the dried fruit section. But I'm warning you now that they will make your mouth pucker (I love all things sour, and my mouth is watering as I'm writing this...) And Gourmet magazine has a recipe for gooseberry pie.

So, the next time you have a glass of Sauvignon Blanc, and what you smell and taste isn't grass, or grapefruit, or lemon (other varietal characteristics), remember that it could be the flavor of this small, tart berry with the huge punch.

Wine "flight"

Last year, Vino Volo opened it's first store at Dulles airport ("Vino Volo" means "wine flight.") Billed as a "wine room," shoppers can try flights of wines, and then purchase bottles of what they like to take on their trip or ship home.

I certainly welcome the idea of a wine bar at an airport. Usually, to kill time, travelers need to either loiter around the newsstand reading magazines, browse in overpriced souvenir shops, or have a drink in a dirty, ugly airport bar. A wine bar provides a nice atmosphere and a place to relax with a glass of vino.

Not sure I buy into the concept of purchasing wine there to take on your trip or ship home, though. I can't imagine many fliers wanting to make their luggage even heavier by carrying on bottles of wine, or spending money to ship them (especially since the wines on their wine list are often readily available in wine stores...) Also, with the latest carry-on restrictions, travelers most likely WON'T be able to take on bottles of wine.

If that restriction sticks, kind of kills half of their business model, doesn't it?

Vino Volo plans to expand to 5-7 other airports in 2006.

Drink it or dump it...

When I heard about the new airline regulations that started Thursday morning, which ban all liquids and gels except for baby formula and medicine, I couldn't help but wonder what would happen to all of the wine that fliers had in their carry on bags...

Sure enough, CNN reported yesterday tales of passengers trying to drink it all up in line, or give it to those leaving the airport.

While I understand the reason for the increased security, I can't imagine how heartbreaking it must have been for wine lovers who traveled to Napa or other wine regions, and planned on carrying home their goodies (which may have cost them a lot), only to be told when they got to the airport that they had to check it or dump it.

Depending on the wine and the price paid, part of me thinks it might have been worth it to miss my flight and make sure the wine gets shipped home...

Sign up to Free the Grapes

Sick of all the shipping restrictions on wine? Not sure what you can get shipped to your house, or how much of it?

U.S. consumers and those in the trade (myself included), are fed up with the archaic shipping laws and regulations. We want to be able to buy wine from any winery or online retailer and get it shipped to our houses.

If you have also been wining about this, and aren't sure what to do about it, then sign up to Free the Grapes. This grassroots organization is comprised of both consumers and those in the wine business, who are working to free the ridiculous limitations and restrictions on direct shipping of wine.

Kelly's work appears in this month's DC Metro Tribune

If you live in the District, look for the latest copy of the DC Metro Tribune. I wrote a wine article for the current issue entitled "Wines for a Sophisticated Summer Gathering."

"Hot" reds burn, baby

One of my biggest pet peeves when it comes to wine is serving red wine too warm. "Room temperature" actually means 55-65 degrees Fahrenheit (i.e. "cellar temperature",) NOT your-DC-apartment-in-August temperature. And it certainly doesn't mean the temperature on top of your refrigerator.

So what can happen when a red wine is served too warm? Mainly, it causes an alcohol burning sensation in your mouth and in the back of your throat. Not enticing. Not refreshing. And it's only exacerbated with a high alcohol red like Zinfandel, Barolo or Syrah.

So what to do? Ideally, store your wine in a temperature controlled wine refrigerator, or in a wine cellar. If this isn't possible, then chill your reds a bit. Yup, you heard me--chill your reds.

You can accomplish this by sticking a bottle in the fridge for 15 or 20 minutes. Or in an ice water bath for 5-10 minutes. Or stick one of those VacuVin wine chiller sleeves on the bottle, and set it on your counter for 15 minutes (or in the fridge or freezer for a much shorter time...) If you are served a "hot red" in a restaurant, ask for a bucket of ice water and give it a much-needed ice bath for a few minutes.

The end result will be a wine that still has its nuances and complexity, but one that doesn't taste like you are swallowing grain alcohol. Ahhhh...now that's more like it.

And, the lighter the red (Beaujolais, Pinot Noir, Valpolicella), the more chilling it can take.

Sockeye Pinot Noir

Recently, I went into Total Wine to buy a bottle of Sockeye Pinot Noir from Oregon. It's a mid-priced Pinot ($12 or so), and got a good review, so I thought I would give it a try.

When I got it home, though, I realized that while the label did say Sockeye, and had the winery's logo on it (a Sockeye salmon), the Pinot was from Southeastern Australia! I called Total Wine to find out what was going on. Turns out, the Oregon Pinot from Sockeye often sells out, and the winery sources grapes from SE Australia to make an Australian Pinot under the same label.

No matter--both wines are decent sippers, especially for the price. Light and silky tannins combine with cherries and cranberries, along with a touch of Pinot's signature earthiness, to make for a wine to enjoy all year round--with duck, chicken, and of course, salmon. Serve it slightly chilled, and don't worry what the label says.

Music, food, fun, beer, and wine

Just wanted to give a plug to a fantastic 10 day long music festival in my hometown of Bethlehem, PA, which I make it a point to go back for every year.

www.musikfest.org

You just can't beat the tons of free musical performances, food selection (including some great PA Dutch specialties like bratwurst and potato pancakes...) and a cold mug of beer (or glass of wine from a local PA winery).

Head to the fest!!!

It's summer, and the grilling is easy...

I love my grill, even in the dead of winter when there is a foot of snow covering it. But I especially love it during the summer, when my herb and vegetable garden is at its peak.

Here is an easy, summer meal I prepared last night--pair it with a fruity, slightly chilled Beaujolais for a fun weeknight meal. Or, if you prefer white, try an Orvieto or Pinot Grigio. And be sure to crack open the bottle and enjoy a glass WHILE you are preparing the meal...cook's privilege.

Grilled chicken thighs
Packet Potatoes
Assorted crudites

Rinse and pat dry the chicken thighs, and cut off a bit of the extra skin. Sprinkle both sides with garlic powder, kosher salt and pepper. Grill on an oiled grill at medium, indirect heat for 25 minutes--skin side up! After 25 minutes, turn the chicken skin side down, and grill for 25 more minutes. Remove from grill, let stand 5 minutes, and serve. (Grilling the thighs skin side up first means that the skin will be crisp and juicy at the end of cooking time...not steamed. And DO use thighs, not breasts--the dark meat in chicken thighs withstands grilling without drying out, and has WAY more flavor than white meat.)

For the potatoes, cube whatever kind of potatoes you like--Idaho, Yukon Gold, etc.--and place in a large bowl. Add olive oil, red wine vinegar, Worcestershire sauce, kosher salt, cracked pepper, garlic powder, chives and fresh rosemary. Toss to coat. Place on a piece of nonstick aluminum foil. Place another piece of foil on top, and crimp the edges to seal. Place on grill at medium heat for 25 minutes. Turn, and grill 25 minutes more.

For the crudites, serve whatever you happen to have--grape or cherry tomatoes, radishes, cucumbers, peppers, carrots. Use a sour cream based dip, or hummus.

Wine for Jarred Indian Simmer Sauces

Tikka Masala. Red Curry. Garam Masala Sauce. I love the intense flavors of all of these sauces. And what I love even more is the fact that they are available ready-made from a host of local stores--Trader Joe's, Wegman's, Giant and Whole Foods. Add some diced, raw chicken breast, a sliced pepper and onion, let it simmer with the sauce while you cook some jasmine or basmati rice, and it's a no-fuss, no-brainer, delicious meal.

The Washington Post even had an article in today's food section raving about the various uses for these delicious simmer sauces.

As far as what to drink with these dishes--which can range from mildly seasoned to flat out spicy--I always turn to white wines that have a bit of sugar as well as spice. And my favorite wine in this category is Gewurztraminer. Intensely aromatic, with flavors of blossoms and lychee nuts, along with a bit of residual sugar, it cleanses and refreshes the palate, and keeps your mouth cool as a cucumber. Try Hogue Gewurztraminer from Washington State--a value-priced bottle that still offers a lot of flavor and aroma--the next time you are cooking Indian.

Bonny Doon sells two of its leading wine brands

Bonny Doon announced that it has sold its Big House and Cardinal Zin brands to The Wine Group, LLC. This includes their Cardinal Zin Zinfandel, and their Big House Red and Big House White wines (which are sold in the DC area in World Market stores, among other places.)

I have long been a huge fan of Bonny Doon's wines, especially their Pacific Rim Dry Riesling (terrific with Asian food), their Le Cigare Volant (a fantastic tribute to Chateaunneuf du Pape) and their Muscat Vin de Glaciere (mock ice wine done very well.)

But to be honest, although I have never tried the Cardinal Zin, I am not a fan of the Big House Red or Big House White, which I think are insipid house blends that are generic and forgettable. So I say let 'em go, and concentrate on the wines that put them on the map.

What to do with all of those tomatoes?

If you are a tomato lover like me, and you planted a few (or many...) tomato plants, you are going to be asking yourself that question very soon, if not already. Here is one of my favorite tomato recipes, courtesy of my mother-in-law:

Broiled Tomatoes over Angel Hair Pasta

Ingredients:
Fresh garden tomatoes
Fresh basil, oregano and thyme (or dried if you do not have fresh)
Olive oil
Fresh garlic and/or garlic powder
Shredded parmesan cheese
Salt and pepper
Angel Hair pasta


Cook pasta according to directions. Preheat broiler. Slice tomatoes in half horizontally. Place on baking sheet, drizzle with olive oil, fresh basil and oregano, garlic powder, pepper and shredded parmesan cheese. Put in broiler until cheese is brown and tomatoes are soft.

Drain pasta. Place in saute pan. Add olive oil, red wine vinegar, salt, pepper and whatever spices you want (basil, oregano, thyme, fresh or dried garlic, etc.) Saute until well mixed.

Serve tomatoes over pasta, with more cheese and herbs, if desired.

What to drink with this meal??? You need a wine that has good acidity to stand up to the acid in the tomatoes. So choose either a Pinot Grigio or Sauvignon Blanc for white, or a Chianti or Valpolicella for red.

Loosen to pair up with Oregon winemaker to make Pinot Noir

I read this morning that Ernst Loosen, the German winemaker famous for his Rieslings, is going to pair up with J. Christopher winery in Oregon's Willamette Valley to make a Pinot Noir.

He already pairs up with Chateau St. Michelle in Washington State to make the phenomenal Eroica dryRiesling, and I have high expectations for his Pinot Noir.

Loosen was Decanter's Man of the Year in 2005.

http://www.ste-michelle.com/Eroica_Riesling.cfm

http://www.drloosen.com/

http://www.jchristopherwines.com/

Lebanon's wineries in trouble from the violence

Lebanon's major wine producing area is the Bekaa Valley, about 50km east of Beirut. Most of the grape varieties planted are the same ones used in Southern France (Grenache, Syrah, Mourvedre), but there are also plantings of Cabernet Sauvignon--the winemakers are inspired by the wines of Bordeaux.

Decanter has reported that due to the current violence in the Middle East, Lebanese wineries could be targets. They could be turned into weapon factories, and the caves that store the wines could be used to hide and store weapons.

Let's hope that the situation improves over there in the very near future, and not just for the sake of the wineries, of course.

A rebranding for the South of France

The South of France, including the large Langudoc-Roussilon area, can be a great source for value wines in the VDP category. This quality category (which means "vin de pays," or, in English, "wine with geographical description,") is a step lower than the AOC (Appellation d'Origine Controllee,") and a step up from Vin de Table (table wine.) With VDP wines, winemakers are allowed to use non-traditional grapes and winemaking techniques, so there is a lot of great experimention going on. The result can be some truly terrific wines.

The winemakers from this area are going to rebrand themselves as "Sud de France" (South of France), and wines from this area will have blue labels so they are recognizable to consumers.

Some people feel that this won't really help, and that the winemakers need to step up and make better quality wines before the rest of the world will notice them. When I France a few years ago, I tried a bunch of wines from this area, including some truly fantastic wines (especially roses...). I think that as winemakers figure out what grapes grow best in what areas, and perfect the winemaking techniques for those areas, the wines will no doubt keep improving. And the new branding can only help the consumer.

Do I have to smell the cork?

You're dining at a restaurant. You order a bottle of wine. The server or sommelier presents the bottle to you to make sure it's the right one, before he opens it. After he uncorks it , he hands the cork to you. What should you do?

A. Smell it--if it has an odd smell the wine is definitely corked, so send it back without even tasting it.
B. Smell it--if it has an odd smell it means the wine is definitely fine.
C. Give it a quick glance, and then set it on the table.
D. None of the above

All you really need to do is C--Give it a quick glance, and then set it on the table.

What can the cork tell you about the wine? Well, for one thing, if it's wet, then the wine has most likely been stored on its side (either that, or it's been jostled around on its way to the table). Storing a wine on its side is a good thing--it reduces the amount of oxidation taking place in the bottle, since less oxygen is coming in contact with the wine. But if the cork is bone dry, don't discount the wine, especially if it's young. Oxidation most likely hasn't taken place yet anyway.

Looking at the cork can also verify the wine's authenticity--the cork often has the name of the winery on it, so you know that what you ordered is what you are getting. (This used to be more relevant long ago when wine counterfeiting was commonplace. I'm not sure that you have to worry about your bottle of Screaming Eagle or Penfold's Grange being a fake...)

So what about smelling the cork? In my experience, a cork can smell funky and the wine in the bottle can be fine, or vice versa. So smelling it is not a good judge of quality. You'll need to actually smell--and taste--the wine, to judge that.

Feel free to take the cork home, though. A lot of wine lovers (myself included) collect them, and fill vases, bowls, baskets, etc. with the corks from bottles they have enjoyed.

Want to remember what you drank? Write it down!

As an icebreaker at my wine events, I often ask guests to share with the group a wine they have tried recently that they enjoy. A lot of times, I get the same response: "oh, I can never remember the names of the wines I drink." That can be very frustrating, because you may drink something you like, then never be able to find it again. The solution? Write it down!

Here are some tips:

1. Keep a wine journal. This can be either an actual wine journal (spiral or hard bound, sold at wine stores, amazon.com and The Wine Enthusiast catalog), or something as simple as a small blank notebook or journal. Note the producer, wine name, and your overall impression of the wine (aromas, flavors, finish, assessment.) Finally, don't forget the vintage if there is one listed--wine can vary greatly from year to year.

2. Use your PDA. Software exists for keeping track of wines you try, or you can just use the notebook software that comes with your PDA's operating system and jot down the info.

3. Use your cell phone. Again, use the notebook feature, or you can even use the audio feature to record the wine details. Write it down when you get home.

4. Download my tasting notes sheet. Print out a bunch of copies, staple them together, and use it as a makeshift wine journal. (You can also use this sheet when you hold a home wine tasting.)

If you take my advice and write it down, you will have a starting point the next time you go to a wine store or restaurant. Happy sipping!

Another great inexpensive sparkler

I'm always on the quest to find sparkling wines that are tasty and inexpensive, especially when I'm using them to make Mimosas or other cocktails. Zardetto Prosecco Brut falls into that category. It's a blend of 95% Prosecco and 5% Chardonnay, and while it doesn't offer any of the yeasty, bready complexity that traditional method sparkling wines do (Italian Prosecco is made in the tank method, which keeps the cost down), it's clean, light and refreshing, with flavors of lemon and apple, with crisp acidity.

Mix it with OJ to make that Mimosa, or enjoy it on its own. At $12 a bottle, buy a case to keep around--and don't save it for a special occasion. Prosecco (like most sparkling wines except for vintage Champagnes) is ready to drink as soon as it's bottled. And sparkling wines are great with food--the acidity cleanses your palate. Try it with sushi, popcorn, pasta with cream sauce, chicken on the grill--you name it.

A wonderful evening at CityZen

Like many other DC-area residents, I've read and head all the accolades (and sometimes criticisms...) of CityZen restaurant. Being a major foodie, and wanting to see if it (and if star chef Eric Ziebold) lived up to the hype, my husband and I decided to go there for our six year anniversary last Saturday. We were not disappointed.

After perusing both the tasting menu and the prix fixe options, we opted for the chef's tasting menu--five courses, plus several amuses bouches, etc. not listed on the menu--for ninety dollars per person. Every course listed included some of our favorite culinary ingredients, so it was a no brainer for us. And it was amazing. Here is a rundown of what we had:

* Welcome canape from the chef: a mushroom "fritter" of sorts. Tiny, yet bursting with earthy mushroom flavor
* Amuse bouche: flan topped with olive oil. Silky smooth and decadent
* Tuna Nicoise: tuna carpaccio, topped with peppers, yukon gold potato crisps, haricots verts, arugula and olive oil. Fantastic fish, and the potato crisps and arugula added just the right amount of crunch
* Sweet Butter Poached Maine Lobster, with truffle and white corn chowder. This was my favorite course. The lobster literally melted in my mouth, and the chowder was just the consistency I prefer in seafood chowder--not too thick, and not too thin. And delicious to boot.
* Bouillon Poached Ribeye of Prime Midwestern Beef, served with sugar snap peas, chanterelle mushrooms and sauteed duck foie gras. This was my husband's favorite course. The meat was delicious, but the seared foie gras was incredible. Neither of us is a huge foie gras fan (and I was surprised to see it on the menu, since a lot of chefs are removing it because of the forced feeding humanity issue...), but we agreed this was the best we had ever tasted.
* Assorted Artisanal Cheeses. The cheese trolley was a welcome sight, as we are both huge cheese lovers. Each of us was entitled to "4 to 5" selections from the trolley. We opted to each try five, and then share them. They were served with Spanish almonds, raisin bread, and fruit compote (apricot and anjou pear.)
* Palate cleanser: strawberry sorbet with ginger cream. Strawberry is not the first fruit I think of to pair with ginger, but it totally worked.
* Peppermint Patty: Peppermint Souffle Glace with Valrhona Chocolate Sorbet and Italian Pistachio Cream. This was refreshing and decadent at the same time. The mint ice cream tasted as if I had pick spearmint from my herb garden, and the mint cookie it was served on top of tasting like a Girl Scout Thin Mint cookie (but even better...) And the chocolate sorbet was bittersweet and delicious.

We enjoyed Albarino and Garnacha/Carinena with dinner, and my husband had a glass of Ruby Port with the cheese and dessert courses. The sommelier was knowledgeable, friendly and very very tall (we were told he had just started, and he is a great addition to the staff.)

Besides the food, the service was beyond compare. Little touches made a big difference. An anniversary card signed by the staff, including Eric Ziebold, was presented to us as soon as we sat down. And when I asked for a copy of the menu to take home, it was waiting for me at the host's stand, also signed by Eric Ziebold and placed in a large envelope. We counted eleven people who took care of us in some way that evening, and we may have missed one or two. But the service was always subtle and just in time, not in your face or annoying.

Will we return to CityZen? Absolutely. Not next week, or even next month. But when we are looking for that perfect evening for a special occasion, it will be at the top of our list.