Relaxing in OBX...

Taking a much-needed vacation in the Outer Banks this week...check back next week for more posts...

A royal place for wine tasting

Daryl Sattui, founders of V. Sattui winery in Napa, built a 13th-century Tuscan style castle, and it looks like an amazingly beautiful place to visit.

A red to really sink your teeth into...

Being part Hungarian, I've drunk my fair share of the country's Egri Bikaver (Bull's Blood), a simple, yet drinkable inexpensive red, as well as Tokaj, the delicious nectar-like dessert wine. I've also had some decent Pinots from Romania (which is considered a value area for wines made from that fickle grape.) So I was intrigued to recently see a 2005 V Merlot from Romanisa on store shelves with a large "V" on the label, and the phrase "The Legend of Transylvania."

This $6 bottle of Merlot has a distinctive vanilla aroma from the oak, and while it's not as easy-drinking as so many California bottlings, it does have some interesting, rustic blackberry notes. It went pretty well with sweet Italian sausage simply grilled and served with mustard, and as the wine breathed, it mellowed out surprisingly well.

It's a unique choice for a low-priced red, and it would also make a cool host gift for a Halloween party. You can find V Merlot 2005 at VA Total Wine stores, among others.

Masters of Food and Wine South America Event in DC

Here is some information about a great event coming up for those of you who like the wines and cuisine of Argentina. It is open to the public and looks like a fantastic event:

PARK HYATT WASHINGTON HOSTS AN EXCEPTIONAL GASTRONOMIC EXPERIENCE TO KICK-OFF MASTERS OF FOOD & WINE SOUTH AMERICA

Authentic cuisine and exceptional wines presented by Argentinean chefs and sommeliers provide a gourmet preview of the flavors of Argentina and celebrates the country’s talents

Washington, DC – On September 19, 2007, Park Hyatt Washington salutes the flavors, culture and talents of Argentina with a special gastronomic evening pairing award-winning wines from the Vines of Mendoza with an authentic menu prepared by five notable Argentinean chefs. The evening begins at 6:00 p.m. with a VIP
reception in Park Hyatt Washington’s Lounge, followed by a five-course dinner in the Blue Duck Tavern. The honorary patrons of the evening are His Excellency José Octavio Bordón, Ambassador of Argentina to the United States, and Mrs. Monica Bordón. Tickets for this evening celebrating the Masters of Food & Wine Argentina, are available for $250 (inclusive of the reception, dinner, wine, tax and gratuities) by calling +1 202 419 6755. Valet parking is also available.

Guest chefs for the September 19th dinner include: Fernando Trocca, Executive Chef and Owner of Buenos Aires’ Sucre and El Diamante and New York City’s Industria Argentina; Juan Manuel Guizzo, Chef, Bistro M, Park Hyatt Mendoza; Màximo López May, Restaurant Goia, Palacio Duhau – Park Hyatt Buenos Aires; Juliana López May, Owner, Taller de Cocina- Buenos Aires, and Maximo Togni, Embassy of Argentina - Washington, DC.

This September 19th event at the Park Hyatt Washington is in anticipation of the Masters of Food & Wine South America, which takes place February 12-17, 2008, in Argentina at Park Hyatt Mendoza and Palacio Duhau – Park Hyatt Buenos Aires. Due to the Masters of Food & Wine event’s tremendous success over the past 21 years at Park Hyatt Carmel, Highlands Inn, and now at Park Hyatt Mendoza, Global Hyatt is expanding the concept abroad to celebrate premier culinary destinations and their chefs worldwide. To create an authentic Argentine experience, the elements of the Masters of Food & Wine U.S.A.Tour will also be hosted at Park Hyatt Philadelphia (9/17) and Park Hyatt Chicago (9/21), along with Washington, DC (9/19), and are designed to educate the palate on Argentinean cuisine and engage the senses.

VIP Reception
6:00 p.m. – 8:30 p.m.
Park Hyatt Washington

Masters of Food & Wine Dinner
Reservations available between 7:00 p.m. – 8:30 p.m.
Five-course dinner paired with Argentine vintages complementing the country’s authentic cuisine

-MORE-


Mendoza is recognized as one of the world’s eight great wine capitals and The Vines of Mendoza invites guests to sample a selection of wines from the prestigious Mendoza wine region with wine pairings to complement each chef’s prepared dish. Park Hyatt Washington will also feature a selection of several exceptional Argentinean wines by the glass and by the bottle during the months of August and September.

To illustrate Argentina’s rich cultural heritage, the evening will include traditional Argentine Lounge music. Additionally, Park Hyatt Washington will invite guests to visit several of its redesigned suites for mate tea tastings and exclusive wine samplings during the reception and at the conclusion of the dinner.

Argentinean talents also invited to participate in the September 19th evening include Gabriela Sabatini, U.S. Open, Wimbledon and Olympic champion recently inducted into the International Tennis Hall of Fame; NBA stars, Fabricio Oberto, of the San Antonio Spurs, and Carlos Delfino, of the Toronto Raptors; renowned American actor and his Argentinean wife, Mr. and Mrs. Robert Duvall; and supermodel Valeria Mazza.

Some reds on the light side for the heat of summer

Looking for some light red wines for these hot hot days? Read this article.

Stay cool!

A Native Malbec

I really like big, spicy reds, so I drink a decent amount of Argentinean Malbecs. Since this grape has really thrived there, and it's pretty much become Argentina's signature varietal, it's easy to forget that the grape actually originated in the Loire Valley and Cahors areas of France.

The other week, I picked up a bottle of "native" Malbec from Cahors, the 2003 Atrium Malbec from Georges Vigouroux (about $9 a bottle). It was big and bold, but less fruity than it's Argentinean counterparts. The smoky, oaky notes were apparent, as well as a bit of tobacco leaf, along with some dark berries.

I think this style is indicative of the Cahors region, which produces some dark, big red wines. And it was a nice change of pace.

Take a Chill

When it's hot like this (temps today in Washington are supposed to top 100, with the heat index much hotter...), I definitely prefer any alcohol I drink to be thirst-quenching, like an ice cold Corona with lime, or a margarita on the rocks with salt. That's why I was intrigued to see a new beer offering on the shelves recently from Miller Lite. Called Miller Chill, it's (according to the website), "an American take on the Mexican "Chelada"--ice cold beer served with lime and salt."

I picked up a six-pack the other day, and opened up an ice cold bottle last night. While I don't think it tastes as authentic as a lime wedge squeezed into a light beer, it IS very refreshing. It's also very light, and goes down deceptively easy. I didn't really taste the salt--the label says it's added for "smoothness", but I didn't necessarily miss it, either. At 110 calories and 4.2% alcohol per 12 oz. serving, Miller Chill is great for a heat wave--when you want to imbibe, but not TOO much.

Just Peachy

All summer, I have been seeking out crisp whites to enjoy with summery dishes like grilled seafood and broiled garden tomatoes over pasta.

Wanting to venture beyond my typical selections (namely, NZ Sauvignon Blanc and Vinho Verde), one wine that I have been drinking and using in my tastings is Albarino, and a bottle I have really enjoyed is the 2005 Nora Albarino from the Rias Baixas region of Spain. Crisp and unoaked, it has really appealing aromas of peach, along with peach and mango flavors as well as a line of tart citrus. It also has a tinge of minerals on the finish. It's a lovely example of what the grape can do.

Just a few bubbles, please

Prosecco is a smart choice in sparkling wine. What it lacks in the complexity and "yeasty" overtones of Champagne and traditional method sparkling wine, it more than makes up for with its appealing crisp apple and peach flavors, and clean finish. (Prosecco's secondary fermentation occurs in a tank, instead of in the bottle like traditional method sparkling wines.)

Prosecco comes in two styles: "spumante" means that it's fully sparkling (like Champagne), and should be served in a flute-style glass. "Frizzante" style Prosecco has less bubbles, but still enough to be refreshing (I often serve this in a white wine glass, but it can also be served in a flute). It's perfect for an aperitif before a meal, or with a cheese and fruit platter on the deck.

If you want to try this style, check out Il Cortigiano Prosecco Frizzante. It has medium acidity, and flavors of apples and peach, and at about $8 a bottle, it's great if you are having a party and need to buy in bulk. It also would make a delicious mimosa. I've used this in a bunch of wine tastings recently, and it's a definite crowd pleaser.