Muscats from Rutherglen, Australia are unctuous, syrupy, and complex dessert wines (the Aussies refer to dessert wines as "stickies."). Because they are made from the Muscat grape, they have that easy to recognize "grapy" and floral aroma and flavor. But due to the way they are made (they are stored in hot conditions similar to the way Madeira is produced, and they are heavily oxidized,) the wines pick up complex notes of caramel, toffee and nuts.
Last night, I tried an R.L. Buller Premium Fine Muscat from Rutherglen. It was fantastic--viscous and sweet, yet with a small touch of acidity. With strong caramel aromas, flavors of toffee and some dried fruits, and a delicious, lingering finish, it's a wine to return to, sip after sip.
So what desserts pair with these wines? In my opinion, Rutherglen muscats are dessert, and nothing else is needed. But, if you insist, then I would suggest creme brulee or caramel apple pie to pair with the caramel notes.
Wednesday, May 31, 2006
Tuesday, May 30, 2006
Tetra Paks and Wine
Last week, I tried a French Rabbit Pinor Noir "bottled" in a Tetra Pak. This packaging is similar to "wine in a box;" there is no bottle or cork to contend with or dispose of. The wine comes in a 1 liter pack (compared to a 750 mL bottle), which gives the consumer two extra glasses.
The French (and other Europeans) are embracing Tetra Paks as the perfect vessel for taking wine on a picnic. They fit well in a cooler, and you don't have to remember your corkscrew. Tetrapaks are not sealed as tightly as corked bottles, so the shelf life for these wines is about 6 months. (I would assume that most consumers buy wine in a Tetrapak on the way to the destination where they are going to drink it...)
So how was the wine? Well, I tried a Pinot Noir, and although the wine was not "varietally correct"--it didn't really taste like a Pinot Noir--it wasn't bad. It was more like a fun, fruity, non-cerebral Beaujolais Villages (that had undergone some carbonic maceration.) Not a bad option for a picnic.
The French (and other Europeans) are embracing Tetra Paks as the perfect vessel for taking wine on a picnic. They fit well in a cooler, and you don't have to remember your corkscrew. Tetrapaks are not sealed as tightly as corked bottles, so the shelf life for these wines is about 6 months. (I would assume that most consumers buy wine in a Tetrapak on the way to the destination where they are going to drink it...)
So how was the wine? Well, I tried a Pinot Noir, and although the wine was not "varietally correct"--it didn't really taste like a Pinot Noir--it wasn't bad. It was more like a fun, fruity, non-cerebral Beaujolais Villages (that had undergone some carbonic maceration.) Not a bad option for a picnic.
Friday, May 26, 2006
Sangria for your summer picnic
If you are having a Memorial Day picnic this weekend, consider serving a refreshing drink like Sangria. But instead of the typical red Sangria served at Mexican restaurants, prepare one with WHITE wine. White Sangria is often lighter and more refreshing than its red counterpart, and tastes better chilled.
When selecting a white wine to use in this recipe, choose one that has minimal or no oak. A Pinot Grigio from Italy, an Albarino from Spain, or a Sauvignon Blanc from California are all good choices. For a bit of fizz, choose a Spanish Cava, Italian Prosecco or Portugese Vinho Verde.
Have a great Memorial Day weekend!
Super Fruity Sangria (recipe found on about.com).
This Sangria recipe maximizes the fruit content and adds a new twist, using a white wine, instead of the traditional reds. Buckle-up for a fruit-punch like flavor that is perfect for a backyard BBQ this summer.
INGREDIENTS:
1 Bottle of your favorite white wine (This recipe is just as delicious with a good red wine, if you so choose)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
1 Peach cut into wedges
1 Cup sliced strawberries
1/2 Cup lemonade or limeade
1/2 Cup Sugar
2 shots of apricot, peach or "berry" flavored brandy
2 Cups ginger ale
Optional: one can of diced pineapple pieces with juice
PREPARATION:Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sliced peaches, strawberries limeade/lemonade, sugar and brandy.
Chill overnight. Add ginger ale and ice just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.
When selecting a white wine to use in this recipe, choose one that has minimal or no oak. A Pinot Grigio from Italy, an Albarino from Spain, or a Sauvignon Blanc from California are all good choices. For a bit of fizz, choose a Spanish Cava, Italian Prosecco or Portugese Vinho Verde.
Have a great Memorial Day weekend!
Super Fruity Sangria (recipe found on about.com).
This Sangria recipe maximizes the fruit content and adds a new twist, using a white wine, instead of the traditional reds. Buckle-up for a fruit-punch like flavor that is perfect for a backyard BBQ this summer.
INGREDIENTS:
1 Bottle of your favorite white wine (This recipe is just as delicious with a good red wine, if you so choose)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
1 Peach cut into wedges
1 Cup sliced strawberries
1/2 Cup lemonade or limeade
1/2 Cup Sugar
2 shots of apricot, peach or "berry" flavored brandy
2 Cups ginger ale
Optional: one can of diced pineapple pieces with juice
PREPARATION:Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sliced peaches, strawberries limeade/lemonade, sugar and brandy.
Chill overnight. Add ginger ale and ice just before serving.
If you'd like to serve right away, use chilled white wine and serve over lots of ice.
Thursday, May 25, 2006
Kevin Zraly's new book covers winemaking in ALL of the states
In the Spring of 2001, I attended the Windows on the World Wine School, a two month course held at the top of the World Trade Center. The views were spectacular, the wines were stellar, and the classes were amazing--taught by Kevin Zraly, cellarmaster for Windows on the World restaurant, mentor to Andrea Immer, and renowned wine educator and speaker. I feel lucky to have attended one of the last sessions held at the top of the WTC (the course is now held in midtown).
Each year, Kevin publishes the Windows on the World Wine School book--the same "textbook" we used in class. For years, only California, the Pacific Northwest, and New York were covered when it came to wine making in the United States. This year, however, Kevin's book covers winemaking in all fifty states.
Wine IS made in all of the states these days, with North Dakota being the last state to create a winery. However, many states "cheat" in that the grapes aren't grown in the state, but brought in from other states, and then the wine is made there. Does that count? I'm not so sure. But I will continue to seek out wineries as I travel to different areas of the country (I'll be interested to try some of that pineapple wine that they make in Hawaii when I visit my brother sometime...)
Each year, Kevin publishes the Windows on the World Wine School book--the same "textbook" we used in class. For years, only California, the Pacific Northwest, and New York were covered when it came to wine making in the United States. This year, however, Kevin's book covers winemaking in all fifty states.
Wine IS made in all of the states these days, with North Dakota being the last state to create a winery. However, many states "cheat" in that the grapes aren't grown in the state, but brought in from other states, and then the wine is made there. Does that count? I'm not so sure. But I will continue to seek out wineries as I travel to different areas of the country (I'll be interested to try some of that pineapple wine that they make in Hawaii when I visit my brother sometime...)
Wednesday, May 24, 2006
New unbreakable wine glass, and tips for buying stemware
ARC International has just unveiled the Kwarx unbreakable wine glass at VinExpo in Hong Kong. Mikasa will use the glass as part of its new wine glass line, similar to Riedel in that they will offer differently shaped glasses for different types of wines.
What to look for when shopping for stemware:
* The thinnest rim you can find: Wine always seems to taste better when I drink it from a thin-rimmed glass. So, if you are a wine lover and you are registering for china and glassware for your upcoming wedding, keep this in mind--many sets of "good crystal" have really, really thick rims. And some crystal glasses are too small, to boot.
* A large bowl: This will allow you to swirl around the wine and release the aromas and flavors. Large wine glasses also look really attractive and modern setting on the dining room table. If you can only afford one set and plan to use them for both white and red wine, select a medium-sized bowl.
* What about the new stemless wine glasses? Personally, I am not a fan of these. For one thing, I don't like the fact that the temperature of your hand can change that of the wine, making both reds and whites too warm. And I also don't like putting fingerprints all over the glasses. But for wine lovers who are worried about breakage, or like the simplistic design, they might be a smart choice.
Riedel has been the ideal for excellent wine glasses, and some of their glasses can run upwards of $70 apiece. Spiegelau is a fantastic alternative, with similar design and a smaller price tag. And The Wine Enthusiast also carries their own lines of decent glassware.
What to look for when shopping for stemware:
* The thinnest rim you can find: Wine always seems to taste better when I drink it from a thin-rimmed glass. So, if you are a wine lover and you are registering for china and glassware for your upcoming wedding, keep this in mind--many sets of "good crystal" have really, really thick rims. And some crystal glasses are too small, to boot.
* A large bowl: This will allow you to swirl around the wine and release the aromas and flavors. Large wine glasses also look really attractive and modern setting on the dining room table. If you can only afford one set and plan to use them for both white and red wine, select a medium-sized bowl.
* What about the new stemless wine glasses? Personally, I am not a fan of these. For one thing, I don't like the fact that the temperature of your hand can change that of the wine, making both reds and whites too warm. And I also don't like putting fingerprints all over the glasses. But for wine lovers who are worried about breakage, or like the simplistic design, they might be a smart choice.
Riedel has been the ideal for excellent wine glasses, and some of their glasses can run upwards of $70 apiece. Spiegelau is a fantastic alternative, with similar design and a smaller price tag. And The Wine Enthusiast also carries their own lines of decent glassware.
Tuesday, May 23, 2006
No natural or artificial flavors added...
Strawberries. Leather. Grass. Lemon. Wine flavors and aromas can run the gamut from fruity, to savory, from earthy, to herby.
Clients at my wine tastings sometimes ask me if the reason they taste all these flavors is due to winemakers ADDING natural or artificial flavors. (They apologize in advance of asking this question, thinking that it's a "stupid" question, but I think it's only natural of the curious wine-lover to wonder this).
The answer is that, fortified wines and wines actually labeled "fruit-flavored wines" aside, the flavors from wine come do not come from anything added to the wine. So where do they come from? LOTS of different places, including:
1. The grapes: Different grapes have different phenolic, inherent properties that make them taste, well, different. (Sauvignon Blanc grapes are known for having flavors of gooseberries, grass and lemons; while Cabernet Sauvignon grapes can have flavors of mint, eucalyptus and blackberry.)
2. The soil and the environment: The French are big on the notion of "terroir"--the belief that so many factors are involved in the characteristics of the final product, including the environment. (Chablis has flinty, mineral-y soil, which finds its way into the wine, adding a mineral quality to the already lean, crisp wine made from the Chardonnay grape. Vineyards in other areas or countries made be near lavender fields, and since the bees will pollinate both the grapes and the lavender, wines can have a faint smell or flavor of the aromatic herb.)
3. The oak: If wines are fermented and/or aged using oak barrels, oak chips or oak staves, this can add a lot of flavor to the wine. American oak tends to add more coconut and sweet vanilla flavor, while French oak tends to impart a more subtle, toasty flavor.
Of course, the best way to find different characteristics is to keep tasting.
Clients at my wine tastings sometimes ask me if the reason they taste all these flavors is due to winemakers ADDING natural or artificial flavors. (They apologize in advance of asking this question, thinking that it's a "stupid" question, but I think it's only natural of the curious wine-lover to wonder this).
The answer is that, fortified wines and wines actually labeled "fruit-flavored wines" aside, the flavors from wine come do not come from anything added to the wine. So where do they come from? LOTS of different places, including:
1. The grapes: Different grapes have different phenolic, inherent properties that make them taste, well, different. (Sauvignon Blanc grapes are known for having flavors of gooseberries, grass and lemons; while Cabernet Sauvignon grapes can have flavors of mint, eucalyptus and blackberry.)
2. The soil and the environment: The French are big on the notion of "terroir"--the belief that so many factors are involved in the characteristics of the final product, including the environment. (Chablis has flinty, mineral-y soil, which finds its way into the wine, adding a mineral quality to the already lean, crisp wine made from the Chardonnay grape. Vineyards in other areas or countries made be near lavender fields, and since the bees will pollinate both the grapes and the lavender, wines can have a faint smell or flavor of the aromatic herb.)
3. The oak: If wines are fermented and/or aged using oak barrels, oak chips or oak staves, this can add a lot of flavor to the wine. American oak tends to add more coconut and sweet vanilla flavor, while French oak tends to impart a more subtle, toasty flavor.
Of course, the best way to find different characteristics is to keep tasting.
Monday, May 22, 2006
Rethinking red wine and chocolate
Chefs pair them on expensive tasting menus. Wine educators use them in wine tastings and classes to demonstrate food and wine pairing. Wineries serve them as part of multi-course wine dinners. But do red wine and chocolate really work together, or are they just a kitschy forced pairing?
In my tasting experience, I've found that chocolate CAN pair with red wine, but with the following guidelines. Give them a try, see if you agree with them, and then try your own pairings:
* Pair milk chocolate with a New World, jammy merlot. The chocolate really works with the blackberry flavors in the wine.
* The higher the fat content in the chocolate, the more tannic wine it will pair with--the fat in the chocolate will soften the wine's tannins. (This also explains why we enjoy steak with tannic wines like Cabernet Sauvignon--the fat in the meat softens the tannins.) So, reach for some quality chocolate (Vahlrona, Lindt's, Godiva), instead of a Hershey bar, to enjoy with a glass of red wine.
* Pair dark, bitter chocolate with an Old World, more restrained wine like Bordeaux. The coffee aromas and flavors of the wine will go with the bitter chocolate better than a fruitier wine.
* What about white chocolate? I've never been a fan of this type of candy, which to me isn't chocolate at all. I definitely think that red wine won't work with it. I'd stick to a Brut Champagne.
In my tasting experience, I've found that chocolate CAN pair with red wine, but with the following guidelines. Give them a try, see if you agree with them, and then try your own pairings:
* Pair milk chocolate with a New World, jammy merlot. The chocolate really works with the blackberry flavors in the wine.
* The higher the fat content in the chocolate, the more tannic wine it will pair with--the fat in the chocolate will soften the wine's tannins. (This also explains why we enjoy steak with tannic wines like Cabernet Sauvignon--the fat in the meat softens the tannins.) So, reach for some quality chocolate (Vahlrona, Lindt's, Godiva), instead of a Hershey bar, to enjoy with a glass of red wine.
* Pair dark, bitter chocolate with an Old World, more restrained wine like Bordeaux. The coffee aromas and flavors of the wine will go with the bitter chocolate better than a fruitier wine.
* What about white chocolate? I've never been a fan of this type of candy, which to me isn't chocolate at all. I definitely think that red wine won't work with it. I'd stick to a Brut Champagne.
Sunday, May 21, 2006
Valpolicella
Light, red, and fruity, Valpolicella is made in the Veneto region of Italy from the Corvina grape. It’s light in tannins and full of sour cherry flavors, and would be perfect for a Sunday dinner (if the meal is al fresco, all the better). (Wines that say “Classico” on the label are the light, fruity style. “Ripasso” means that the grapes have been dried, giving a more intense, heavier wine.)
Producers to look for: Villa Maffei; Sartori; Allegrini.
Food pairings: Bruschetta; beef stew; tomato-based pasta dishes.
Producers to look for: Villa Maffei; Sartori; Allegrini.
Food pairings: Bruschetta; beef stew; tomato-based pasta dishes.
Friday, May 19, 2006
Some wine trivia for your Friday
Give 2 reasons for decanting a wine.
1. Decanting a young wine will allow it to "open up" and mellow out some of the harsher tannins. 2. Decanting an old wine will allow the sediment--which has dropped out of the wine over time and ended up at the bottom of the bottle--to remain in the decanter when the wine is served (instead of on your teeth...).
In addition to Chardonnay, which of the following grapes can be used to make Champagne?
A. Riesling
B. Sauvignon Blanc
C. Pinot Noir
D. Cabernet Sauvignon
C. Pinot Noir can be used to make Champagne. Either the grapes are pressed right away so that they don't impart any color, or there is skin contact for a bit of time to make a nice rose Champagne (perfect for Valentine's Day or an anniversary...). The other grape that legally can be used to make champagne is Pinot Meunier, but that's typically used to blend with the Chardonnay and/or Pinot Noir.
Which is the primary white grape of Burgundy?
A. Chardonnay
B. Sauvignon Blanc
C. Riesling
D. Pinot Gris
A. Chardonnay is the major white grape of Burgundy. The other white grape that is legally allowed to be planted in Burgundy is Aligote--delicious but not as widely available in the U.S. as Chardonnay.
1. Decanting a young wine will allow it to "open up" and mellow out some of the harsher tannins. 2. Decanting an old wine will allow the sediment--which has dropped out of the wine over time and ended up at the bottom of the bottle--to remain in the decanter when the wine is served (instead of on your teeth...).
In addition to Chardonnay, which of the following grapes can be used to make Champagne?
A. Riesling
B. Sauvignon Blanc
C. Pinot Noir
D. Cabernet Sauvignon
C. Pinot Noir can be used to make Champagne. Either the grapes are pressed right away so that they don't impart any color, or there is skin contact for a bit of time to make a nice rose Champagne (perfect for Valentine's Day or an anniversary...). The other grape that legally can be used to make champagne is Pinot Meunier, but that's typically used to blend with the Chardonnay and/or Pinot Noir.
Which is the primary white grape of Burgundy?
A. Chardonnay
B. Sauvignon Blanc
C. Riesling
D. Pinot Gris
A. Chardonnay is the major white grape of Burgundy. The other white grape that is legally allowed to be planted in Burgundy is Aligote--delicious but not as widely available in the U.S. as Chardonnay.
Thursday, May 18, 2006
New website
Check out the new redesign of my website, and contact us if you would like to schedule a wine tasting in the Metro DC area. We conduct interactive, educational wine tastings for private and corporate events.
Cheers!
Cheers!
Wednesday, May 17, 2006
Muscadet and Clambakes
Muscadet is a light white wine made from the Melon de Bourgogne grape (which is also known as the "Muscadet" grape). It's made in Nantais, in the western part of the Loire Valley, close to the Atlantic Ocean.
Its light, crisp quality--think tart green apples--makes Muscadet a perfect patio sipping wine. It also has some minerals on the nose and palate, and those who live in the area enjoy it with the local specialty--oysters.
Muscadets that are labeled "sur lie" have been aged on the dead yeast cells ("lees), giving the wine fuller body, some complexity and a bit of fizz.
If you are planning a clambake this summer, give Muscadet a try. It pairs with shellfish, it's light and refreshing for the hot weather, and it's easy on your wallet.
Its light, crisp quality--think tart green apples--makes Muscadet a perfect patio sipping wine. It also has some minerals on the nose and palate, and those who live in the area enjoy it with the local specialty--oysters.
Muscadets that are labeled "sur lie" have been aged on the dead yeast cells ("lees), giving the wine fuller body, some complexity and a bit of fizz.
If you are planning a clambake this summer, give Muscadet a try. It pairs with shellfish, it's light and refreshing for the hot weather, and it's easy on your wallet.
Tuesday, May 16, 2006
How to keep your opened bottle of wine fresh
There are several ways to extend the life of your opened bottle of wine. Of course, the most effective way is to finish the bottle, but that's not always feasible...
The Pek Wine Steward Suprimo uses argon gas to create a seal on the top of your opened bottle of wine, keeping oxygen from entering and oxidizing your wine. It's a fantastic little device, but its $100 price tag will keep the casual wine lover from purchasing it.
I've used the VacuVin Wine Saver Pump for years now. For about $14, you get a pump and 2 stoppers. It works by pumping out the air from the opened bottle, and it will allow you to keep the bottle an extra day or so. (Incidentally, I've found that price and quality are not directly related to how long an opened bottle will last. Some $5 bottles of wine purchased at Trader Joe's held their own better than expensive French or California wines. Experimention is key.)
Of course, if you don't want to use a wine saver, you have other options:
The Pek Wine Steward Suprimo uses argon gas to create a seal on the top of your opened bottle of wine, keeping oxygen from entering and oxidizing your wine. It's a fantastic little device, but its $100 price tag will keep the casual wine lover from purchasing it.
I've used the VacuVin Wine Saver Pump for years now. For about $14, you get a pump and 2 stoppers. It works by pumping out the air from the opened bottle, and it will allow you to keep the bottle an extra day or so. (Incidentally, I've found that price and quality are not directly related to how long an opened bottle will last. Some $5 bottles of wine purchased at Trader Joe's held their own better than expensive French or California wines. Experimention is key.)
Of course, if you don't want to use a wine saver, you have other options:
- Buy half bottles of wine: These are much more manageable for weeknight dinners, or if you want to serve a different wine with each course.
- Buy wine in a box: Don't scoff. You can get some decent wine in a box these days. Its main advantage is that it's airtight, and will keep for several months. This means you will not only be able to have "just a glass" whenever you want, you will have a constant supply of cooking wine on hand. Look for Hardy's from Australia, Three Thieves from Italy, and Black Box from California.
Monday, May 15, 2006
French 75 Cocktail
Gin evokes a "love it or hate it" response in many people. I am definitely part of the former camp. The aroma of juniper, the crisp, clean taste, and the refreshing way it mixes with tonic and lime, or with bitter lemon, make it my favorite spirit. (It's strong aroma is probably the reason that I also like intense wines like Sauvignon Blanc, Riesling and Gewurztraminer...)
The French 75 cocktail combines 2 of my favorite types of beverages--champagne and gin. American army officers created this cocktail during World War I (it's named after French 75-millimeter guns). It originally contained absinthe (now illegal) and Calvados (French apple brandy). At Commander's Palace in New Orleans, it remains one of their most popular cocktails. Here is the classic recipe. Enjoy!
French 75:
1 1/2 oz gin
2 tsp superfine sugar
1 1/2 oz lemon juice
4 oz chilled Champagne
1 slice orange
1 maraschino cherry
In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice. Shake well. Pour into a collins glass. Top with the champagne. Stir well and garnish with the orange slice and the cherry.
The French 75 cocktail combines 2 of my favorite types of beverages--champagne and gin. American army officers created this cocktail during World War I (it's named after French 75-millimeter guns). It originally contained absinthe (now illegal) and Calvados (French apple brandy). At Commander's Palace in New Orleans, it remains one of their most popular cocktails. Here is the classic recipe. Enjoy!
French 75:
1 1/2 oz gin
2 tsp superfine sugar
1 1/2 oz lemon juice
4 oz chilled Champagne
1 slice orange
1 maraschino cherry
In a shaker half-filled with ice cubes, combine the gin, sugar, and lemon juice. Shake well. Pour into a collins glass. Top with the champagne. Stir well and garnish with the orange slice and the cherry.
Friday, May 12, 2006
Something special for Mom
It's 2 days before Mother's Day. Still searching for that perfect present? If your Mom is a wine lover, then a special bottle would be a terrific treat to help her relax on her day (if the wine comes with an offer from you to cook her dinner on the patio, so much the better).
A delicious choice is Eroica from Chateau St. Michelle in Washington state. This Riesling is a collaboration between Chateau St. Michelle and Dr. Loosen in the Mosel-saar-Ruwer area of Germany (known for high-quality, light Rieslings with a touch of mineral).
It's off-dry, so it has a bit of residual sugar without being too sweet. But it's zesty acidity and intense flavors of apple, pineapple and mineral keep your taste buds fascinated. A very intense, yet easy-drinking wine from a consistent producer.
Throw a pork tenderloin on the grill, baste it with some garlic, rosemary and pineapple preserves while it's cooking, and propose a toast to your one-of-a-kind Mom.
A delicious choice is Eroica from Chateau St. Michelle in Washington state. This Riesling is a collaboration between Chateau St. Michelle and Dr. Loosen in the Mosel-saar-Ruwer area of Germany (known for high-quality, light Rieslings with a touch of mineral).
It's off-dry, so it has a bit of residual sugar without being too sweet. But it's zesty acidity and intense flavors of apple, pineapple and mineral keep your taste buds fascinated. A very intense, yet easy-drinking wine from a consistent producer.
Throw a pork tenderloin on the grill, baste it with some garlic, rosemary and pineapple preserves while it's cooking, and propose a toast to your one-of-a-kind Mom.
Thursday, May 11, 2006
A wine to cheer me up
I admit it--I'm an American Idol fan. And my favorite since the beginning has been Chris Daughtry. After the shock of him getting voted off last night, I need to enjoy a wine that comforts me, one that is familiar and easy to drink, yet never boring
One of those wines, for me, is Acacia Pinot Noir from California. Filled with big red berries, just a hint of peppery spice, richness, and soft, supple tannins, it's a wine that I've gone back to time and time again when I need something that won't let me down.
So I'll raise my glass tonight at dinner to Chris. He doesn't need this competition, and he will go far in the record business, but I'll miss seeing him every week...
One of those wines, for me, is Acacia Pinot Noir from California. Filled with big red berries, just a hint of peppery spice, richness, and soft, supple tannins, it's a wine that I've gone back to time and time again when I need something that won't let me down.
So I'll raise my glass tonight at dinner to Chris. He doesn't need this competition, and he will go far in the record business, but I'll miss seeing him every week...
Tuesday, May 09, 2006
Champagne cocktails
Everyone is familiar with the Mimosa (Champagne and orange juice), and the Bellini (peach puree and Champagne), and the Champagne cocktail (Champagne, sugar and bitters) even makes an appearance from time to time. (I just watched the movie Match Point over the weekend, and one of the main characters ordered one in a bar. Though the movie does take place in London.)
My favorite "Champagne cocktail," though, is a Kir Royale. Made with 5 parts Champagne and 1 part creme de cassis (blackcurrant liqueur), it's so popular in France as an aperitif (where I enjoyed it for the first time and loved it right from the start). It's bubbly kicked up a notch--with a bit of sweet dark fruit flavor and a pretty pink color. (Made instead with Aligote, a white wine from Burgundy made with the Melon de Bourgogne grape, it's known simply as a "Kir", or as a "Kir Normale.")
**Note: When making any cocktails with Champagne, feel free to substitute other sparkling wines instead. I personally don't like masking the flavor of an expensive bottle of the real stuff with OJ or peach puree, and a full-bodied, yeasty Champagne can often taste a little odd with those flavors anyway... Spanish Cava and Italian Prosecco are refreshing and less expensive alternatives that still give you that desirable fizziness, as well as lots of clean, crisp fruit.
My favorite "Champagne cocktail," though, is a Kir Royale. Made with 5 parts Champagne and 1 part creme de cassis (blackcurrant liqueur), it's so popular in France as an aperitif (where I enjoyed it for the first time and loved it right from the start). It's bubbly kicked up a notch--with a bit of sweet dark fruit flavor and a pretty pink color. (Made instead with Aligote, a white wine from Burgundy made with the Melon de Bourgogne grape, it's known simply as a "Kir", or as a "Kir Normale.")
**Note: When making any cocktails with Champagne, feel free to substitute other sparkling wines instead. I personally don't like masking the flavor of an expensive bottle of the real stuff with OJ or peach puree, and a full-bodied, yeasty Champagne can often taste a little odd with those flavors anyway... Spanish Cava and Italian Prosecco are refreshing and less expensive alternatives that still give you that desirable fizziness, as well as lots of clean, crisp fruit.
Monday, May 08, 2006
Europe OKs oak chips for wine
Europe, which has long forbidden anything except oak barrels to impart an oaky flavor to wines, has now given the OK to oak chips and staves (typically used by lower end CA and Australian wineries).
French oak barrels cost about $800 apiece, and American oak barrels $500+. The barrels can only be used for a few years to impart an oak flavor to the wines, and then they become nothing more than storage vessels. The cost of oak barrels definitely influences the cost of the bottle of wine, and the longer the wine is aged (read: tied up) in an oak barrel, and the more wine that is aged in oak, the greater the impact on cost.
On the flip side, oak chips and staves (kind of like giant tea diffusers filled with oak chips that get dunked into a barrel of wine) are cheaper alternatives to oak barrels, imparting an oaky taste and complexity at a fraction of the cost. Some wineries have used and abused oak chips and staves, however, and the resulting wines can often taste like sucking in an oak chip.
Time will tell how European wineries use and treat this new tool for winemaking.
French oak barrels cost about $800 apiece, and American oak barrels $500+. The barrels can only be used for a few years to impart an oak flavor to the wines, and then they become nothing more than storage vessels. The cost of oak barrels definitely influences the cost of the bottle of wine, and the longer the wine is aged (read: tied up) in an oak barrel, and the more wine that is aged in oak, the greater the impact on cost.
On the flip side, oak chips and staves (kind of like giant tea diffusers filled with oak chips that get dunked into a barrel of wine) are cheaper alternatives to oak barrels, imparting an oaky taste and complexity at a fraction of the cost. Some wineries have used and abused oak chips and staves, however, and the resulting wines can often taste like sucking in an oak chip.
Time will tell how European wineries use and treat this new tool for winemaking.
Friday, May 05, 2006
New Zealand Wine Fair
I attended a fantastic tasting of New Zealand wines in DC yesterday, including a Pinot Noir seminar. There are a lot of exciting things happening in the world of NZ wines, especially with their Pinots. I tasted both fruit-driven, New World styles, as well as classic Burgundian styles, and was blown away by their quality. Here were some of my favorite Pinots from the seminar, which was given by Spy Valley's winemaker Ant Mackenzie.
2003 Spy Valley Pinot Noir: This Pinot was complex, yet easy drinking, with soft tannins, red berry fruit and some earthiness.
2003 Rockburn Central Otago Pinot Noir: This was my favorite Pinot that we tasted during the seminar. It was smooth, with soft fruit including hints of strawberry jam. A fantastic wine--I couldn't help but go back for taste after taste of this one.
2003 Te Kairanga Martinborough Reserve Pinot Noir: This Pinot was the most different out of the eight that we sampled. Lots of barnyard aromas, gaminess, and earthiness, and very restrained fruit.
After the Pinot Noir seminar, I attended the walk-around tasting, where there were 22+ New Zealand wineries pouring samples of 100 or so wines. Here are some highlights:
2005 Jackson Estate Sauvignon Blanc Marlborough: Wine Spectator just gave this wine a score of 90, and I can see why. Textbook NZ Sauvignon Blanc--grass, grapefruit, lemon--but it was as if someone turned up the volume knob on this one. Full mouthfeel, good fruit on the mid-palate.
2005 Kim Crawford Riesling (Dry) Marlborough: Another great wine from Kim Crawford! Good acidity and green fruit flavor, and a dry, refreshing finish.
2005 Matua Valley Sauvignon Blanc Marlborough: This wine is a steal at the price. Full of zingy, herby, citrusy flavors, at $12 a bottle. One of my new favorite lower-end NZ SBs.
2005 Matua Valley Estate Pinot Noir Marlborough: Lots of red cherry fruit, and a smooth, elegant finish with a bit of earthiness.
2005 Oyster Bay Chardonnay: Very balanced, with apple and stone fruit flavors and a minimal oak finish. This is an oaked Chardonnay that you can still enjoy with food.
2005 Spy Valley Gewurztraminer Gisborne: A dry Gewurz with lots of spicy floral notes. Perfect for enjoying with Asian food, or on the deck this summer all by itself.
2003 Spy Valley Pinot Noir: This Pinot was complex, yet easy drinking, with soft tannins, red berry fruit and some earthiness.
2003 Rockburn Central Otago Pinot Noir: This was my favorite Pinot that we tasted during the seminar. It was smooth, with soft fruit including hints of strawberry jam. A fantastic wine--I couldn't help but go back for taste after taste of this one.
2003 Te Kairanga Martinborough Reserve Pinot Noir: This Pinot was the most different out of the eight that we sampled. Lots of barnyard aromas, gaminess, and earthiness, and very restrained fruit.
After the Pinot Noir seminar, I attended the walk-around tasting, where there were 22+ New Zealand wineries pouring samples of 100 or so wines. Here are some highlights:
2005 Jackson Estate Sauvignon Blanc Marlborough: Wine Spectator just gave this wine a score of 90, and I can see why. Textbook NZ Sauvignon Blanc--grass, grapefruit, lemon--but it was as if someone turned up the volume knob on this one. Full mouthfeel, good fruit on the mid-palate.
2005 Kim Crawford Riesling (Dry) Marlborough: Another great wine from Kim Crawford! Good acidity and green fruit flavor, and a dry, refreshing finish.
2005 Matua Valley Sauvignon Blanc Marlborough: This wine is a steal at the price. Full of zingy, herby, citrusy flavors, at $12 a bottle. One of my new favorite lower-end NZ SBs.
2005 Matua Valley Estate Pinot Noir Marlborough: Lots of red cherry fruit, and a smooth, elegant finish with a bit of earthiness.
2005 Oyster Bay Chardonnay: Very balanced, with apple and stone fruit flavors and a minimal oak finish. This is an oaked Chardonnay that you can still enjoy with food.
2005 Spy Valley Gewurztraminer Gisborne: A dry Gewurz with lots of spicy floral notes. Perfect for enjoying with Asian food, or on the deck this summer all by itself.
Thursday, May 04, 2006
J Lo and Pinot?
Apparently, the government of Georgia (the country, not the state...) offered Jennifer Lopez $500,000 to sign as part of a promotional event to rescue their flailing industry, and the pop star refused.
The Georgian wine industry is in trouble because back in March, Russia placed a ban on importing their wines, claiming the levels of pesticides in Georgian wines are too high for human consumption. Russia consumes 70% of Georgia's wines, so this embargo is potentially devastating to their wine economy.
Still, when I think of wine, (and Eastern Europe for that matter), J Lo hardly comes to mind. I hope Georgia can find a way to keep their wine industry afloat that doesn't involve cheesy pop songs from difficult divas.
The Georgian wine industry is in trouble because back in March, Russia placed a ban on importing their wines, claiming the levels of pesticides in Georgian wines are too high for human consumption. Russia consumes 70% of Georgia's wines, so this embargo is potentially devastating to their wine economy.
Still, when I think of wine, (and Eastern Europe for that matter), J Lo hardly comes to mind. I hope Georgia can find a way to keep their wine industry afloat that doesn't involve cheesy pop songs from difficult divas.
Tuesday, May 02, 2006
Memories of Bourgogne...
A few years ago, my husband and I took an amazing vacation to France--Provence, the Riviera, Burgundy and Paris. I started reminiscing about this trip several weeks ago, when a fellow student in the wine certification course I am currently taking mentioned she is going to Burgundy in June to take some wine classes. Lucky, lucky woman.
We stayed outside Beaune, at an amazing place called Chateau de Melin. There, we did an onsite wine tasting (bien sur...), and enjoyed fantastic breakfasts. The location is great--just a few miles from Beaune, where we toured the Hospices du Beaune and the Marche aux Vins, and spent a few days soaking in the romantic scenery of Bourgogne, and sampling the local food and wine (we had very memorable meals at tiny, tiny restaurants in Meursault and Saint Romain...).
Can't wait to go back there someday...
We stayed outside Beaune, at an amazing place called Chateau de Melin. There, we did an onsite wine tasting (bien sur...), and enjoyed fantastic breakfasts. The location is great--just a few miles from Beaune, where we toured the Hospices du Beaune and the Marche aux Vins, and spent a few days soaking in the romantic scenery of Bourgogne, and sampling the local food and wine (we had very memorable meals at tiny, tiny restaurants in Meursault and Saint Romain...).
Can't wait to go back there someday...
Monday, May 01, 2006
Wine Gift Registries
Planning an upcoming wedding? Looking for other gift options than china or pots and pans? Well, if you and your fiancé like to drink wine, why not create a wine registry for your wedding guests? Wine is a very personal gift, one that (literally) reflects your taste. And, when you sit down to drink a bottle of a wedding gift of wine, you can both toast to happy thoughts of the special guest who gave it to you.
How do you go about creating a wine registry? Start by calling your local wine shops to see if they offer this option. There are also a lot of websites that offer wine registries, such as Morrell’s, Vino Italian Wine and Spirits, and Blanchard’s Wine and Spirits. You can create an account, browse and add wines, and then let your guests know about your wine wish list.
What should you add to your registry? First, think about the types of wines you and your fiancé already drink, and add some of those. But don’t limit yourself to familiar wines. Add wines that you have always wanted to try (perhaps a Grand Cru Burgundy, or a California cult Cabernet). Even if you can’t personally justify spending a lot of money on a bottle of wine, this is your wedding, and now is your chance to splurge. Also, select some wines suitable for ageing, maybe a First or Second Growth Bordeaux, or a fine German Riesling. Finally, don’t forget to add some bubbly to celebrate your new life together.
A wine registry is a relatively new option for weddings. But if you and your future spouse are oenophiles, then it could be just the thing to show your guests your great taste.
How do you go about creating a wine registry? Start by calling your local wine shops to see if they offer this option. There are also a lot of websites that offer wine registries, such as Morrell’s, Vino Italian Wine and Spirits, and Blanchard’s Wine and Spirits. You can create an account, browse and add wines, and then let your guests know about your wine wish list.
What should you add to your registry? First, think about the types of wines you and your fiancé already drink, and add some of those. But don’t limit yourself to familiar wines. Add wines that you have always wanted to try (perhaps a Grand Cru Burgundy, or a California cult Cabernet). Even if you can’t personally justify spending a lot of money on a bottle of wine, this is your wedding, and now is your chance to splurge. Also, select some wines suitable for ageing, maybe a First or Second Growth Bordeaux, or a fine German Riesling. Finally, don’t forget to add some bubbly to celebrate your new life together.
A wine registry is a relatively new option for weddings. But if you and your future spouse are oenophiles, then it could be just the thing to show your guests your great taste.
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