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.