Target Wine Cube...Part Deux

Thanks to the readers who emailed me and said that they tried Target's Wine Cube. The consensus seems to be that the favored varietals are the Cab/Shiraz and Aussie Cab/Shiraz blends.

I was on a quick trip to Target the other night and didn't get to peruse the wine aisle and Wine Cubes, but I'll be sure to pick up a cube or two on my next trip. Wine cubes or any wine in a box is a smart choice for a weekday dinner, when you don't want to open up a bottle just for a glass or two. It's also great to keep in the fridge for cooking.

Cheers!

Target's Wine Cube

Always a fan of the hip-yet-cheap Target stores, I was intrigued recently by the Wine Cubes in their new wine aisle at their Reston, VA location. A sleek version of wine in a box, it comes in three sizes: 3 L, 1.5 L and 250 ml; and a handful of varietals. It's perfect for a picnic or the beach, where you can enjoy a few glasses without breaking the "no glass on the beach" rule (and for those bold enough, you could totally get past the "no alcohol on the beach" rule, since the packaging looks like a big juice box...not that I'm condoning that, mind you.)

If any of my readers have tried these wines, drop me an email or post a comment on the blog and let me know how they are. I posted an entry about the similar French Rabbit wine in the Tetrapak a few months ago--that wine was quaffable if not cerebral, and I expect this to be the same. But who knows? I may be pleasantly surprised.

WineStyles store

On Saturday, I headed to the WineStyles store in Fair Lakes. I have been on their mailing list for awhile, but haven't had the chance to make it down there until this past weekend.

WineStyles is a franchise which strives to make wine approachable. Wines are categorized into adjectives such as "crisp" or "bold," and food and wine pairing suggestions are given for each category. The Fair Lakes store is in a really attractive space. Owners Jim and Marcie are very friendly and knowledgeable, and what the store lacks in inventory they make up for in customer service and some interesting wine choices. There is also a selection of cheeses, spreads, crackers and Virginia peanuts to purchase along with your wines.

Every Saturday, from 1-4 PM, you can taste a selection of their wines. On the tasting bar this past weekend were:

MarQuee Classic Riesling (Australia) (**actually, there was a CA Sauvignon Blanc in place of this wine when I was there...)
Yasa Blanco (Spain)
Montellori Chianti (Italy)
Syrahtica Syrah (California)
Louis Latour Chateau Les Ricard (France)

The Syrahtica was my favorite--a gorgeous, smooth Syrah with lots of rich dark berries. Turn the (unopened) bottle upside down for a surprise on the label, related to the name. At $18.99 it was a bargain, in my opinion.

If you haven't yet been to WineStyles, stop by sometime, especially on a Saturday afternoon where you can sample some of their wines.

See you again soon, Jim and Marcie!

On the rocks, straight up, or in a stick?

When I'm not drinking wine, my beverages of choice are either gin and tonic (preferably Tanqueray...), or, in the warmer months, Mojitos, complete with fresh mint from my garden. (The first Mojito I had was about 8 years ago when I visited my brother in South Beach...ahh...memories.). Both cocktails are refreshing and relatively light (compared to something like, say, a Manhattan...). And it probably explains why I really like wines that have a good amount of citrus and/or acidity, like Sauvignon Blanc and Riesling.

I was pleasantly surprised while waiting in line at Target tonight to see that Orbit has released a new "exotic" flavor of gum called Mint Mojito. It's VERY refreshing, and tastes very much like the cocktail that bears its name. With just the right blend of (authentic tasting) lime and mint, it's a great little pick me up.

The demise of Wine X magazine

I subscribe to the email version of Wine X newsletter, a snarky, irreverent wine publication designed for twenty-somethings. I just read that the magazine is folding. The founder and editor blames lack of industry support, claiming although much attention is paid to creating new wines, ad campaigns, etc. for younger wine drinkers, Wine X has not received the same kind of attention and focus.

Since I am in my 30's, I'm a bit older than the target demographic for this magazine. But I never really "took" to this publication--it felt a little too "self-aware" to me. But I'm all for anything that brings in new wine lovers--especially young ones who may have felt that wine was too intimidating, but who felt that Wine X made it more approachable. So for that reason, it'll be missed.

Happy Chinese New Year!

Planning on making or ordering some Chinese food or Dim Sum to celebrate the Year of the Pig? Break open a bottle of some Asian-friendly Riesling. Riesling can run the gamut from bone dry to dessert-style. But all of them, even the sweetest styles, should have good acidity to cleanse the palate and make any residual sugar more, well, palatable. And aromas and flavors will range from apple to peach to floral.

If you select a German bottle, look for Kabinett or Spatlese for off-dry styles. My favorite American producer is Chateau St. Michelle. Their basic offering is delicious, but for a little bit more money you can enjoy the Eroica Riesling--about $17 and definitely worth it. Bonny Doon's Pacific Rim Dry Riesling is also a nice choice, as is J. Lohr.

Happy New Year!

Paso Robles wine event in DC

Just got an email about a Paso Robles wine tasting event in DC on March 27, sponsored by the Paso Robles Wine Country Alliance.

Worth the trip if you are interested in finding out more about this hot wine region, and tasting what's coming out of it. I've tasted some impressive Paso Syrahs and Cabs over the past several months.

New Zealand Pinot Noir tops Bon Appetit "foodie" survey

The March issue of Bon Appetit has the results of the 10th Annual Readers' Survey. New Zealand Pinot Noir won out as the "wine you order when you're trying something new".

Those of you who have been reading my Blog for awhile may know that I attended a NZ trade tasting last summer, which included a sit down tasting of NZ Pinot Noirs. There is a lot of buzz about these wines, and some say they may rival some of the best Burgundies in about 10 years or so.

While I found some of them too tart, and lacking the distinctive silky tannins, there were some standouts. Wines from Spy Valley, Matua Valley and Rockburn come to mind as having the right blend of tart cranberry or other fruit along with interesting and earthy undertones. Some of them reminded me of good bottles from Oregon.

A good Pinot can be an excellent choice for dining out, as it can pair with anything from salmon, to chicken, to duck. If you are looking to venture beyond CA, Oregon and France, and a NZ Pinot is on the menu, give it a try if you are looking for something new.

Chilly Valentine's Day...

My hopes of making a romantic Valentine's Day dinner of grilled lamb chops was dashed since I couldn't get to the grocery store last night to buy the necessary ingredients due to the snow and ice...

Opting instead for some decent sushi takeout from an area Japanese restaurant, along with a bottle of Mumm Cuvee M--the subtle pink color and delicious complexity make it a great Valentine's Day sipper, and sparkling wine pairs well with sushi, especially cleansing the palate from fatty tuna and salmon...

Happy Hearts Day!

Wines for Valentine's Day

Planning a special Valentine's dinner for you and your sweetheart? Here are some ideas for wines to serve with some common holiday menu choices:

Baby lamb chops: A dark, inky, sensual California Syrah will work perfectly with seared or grilled baby lamb chops. Look for Ferrari-Carano or Kunde Estates.

Lobster: A buttery Chardonnay will fit the bill and pair well with the richness of steamed, broiled or boiled lobster. Hess, Groth and Cakebread Cellars are all good choices.

Oysters: The mineral notes of a French Muscadet work well with the clean taste of oysters on the half shell. Domaine Sauvion is a producer that's consistent and readily available.

Filet Mignon: Nothing goes better with filet than a big Australian Cabernet. Try Peter Lehmann, Penfold's or Rosemount.

...

And with dessert...if you are having chocolate, try a demi-sec Champagne or sparkling wine. You also can't go wrong with a tawny port.

Happy Hearts Day!

American Idol goes to...Paso Robles?

Decanter reported that American Idol producers Nigel Lythgoe and Ken Warwick have purchased the Villa San Juliette vineyard in Paso Robles, California. Self-proclaimed wine novices, they are now "smitten" with the grape and look forward to making Cabs and other wines.

I'm a huge American Idol fan (my favorites are Bo Bice and Chris Daughtry...), and Villa San Juliette will be on my itinerary whenever I visit Paso Robles...

Virginia wineries featured in Imbibe magazine

Check out the latest issue of Imbibe magazine for a feature on "lesser-known" wine regions, including Virginia. Horton Cellars is featured, which, along with Barboursville, is one of my favorite VA wineries.

Do I need to smell the cork?

Clients sometimes ask me if it's really necessary to smell the cork when the sommelier presents it to them in a restaurant. The answer is no! Wine with a cork that smells a bit "off" could still be fine, and vice versa. When the sommelier hands the cork to you, just give it a quick look--if you see wine on the bottem of it, then it means the bottle has been stored on its side--a good sign, since oxidation can change a wine's aroma, flavors and color. If the wine is a bit older, you may see some cork damage (it might be drier, or cracked). This might not necessarily mean anything, so give the wine a taste to be sure.

Incidentally, about 5% of wines produced suffer from what is referred to as "cork taint." This is caused by the presence of TCA (2,4,6-trichloroanisole) in the cork, and it can give wine a musty, wet basement aroma and taste. If you encounter this in a bottle of wine, have the sommelier replace it, or take it back to the store.

Cork taint is one of the major reasons that winemakers are now using synthetic corks and screw caps. Synthetic corks do not provide as good a seal as real corks, but the technology is improving all the time. Many New Zealand and South African producers are embracing screw caps--inert gas is inserted into the top of the bottle to prevent oxidation, before the screw cap is applied. It's fine for wines that are meant to be consumed relatively young. It's also very convenient to take a bottle of screw-capped wine on a picnic--no corkscrew to worry about!

Temporary hiatus

To all readers of Kelly's Grape Times:

I will only be posting sporadically to this blog for awhile, as I am taking some personal time off. I will also be reposting the best of some of my earlier blogs.

I will be picking up again in March with my wine events business and freelance writing. Thanks to all of you who have enjoyed perusing my blog, and know that you can look forward to more wine tips, news and suggestions soon!

Cheers!