Initiation into the Wine Century Club

In case you missed my posting last week about the Wine Century Club, here is an article I just wrote for Wine Enthusiast based on that posting.

Enjoy the weekend!

Chefs and wine

I was happy to help out Andrew Dornenburg and Karen Page with a quote for their latest weekly column in The Washington Post about chefs pursuing wine education. You can read the article here. It also appears in the Food section of today's print edition.

Turning down the volume a bit, but still enjoying the music

In an attempt to branch from my favorite white wine choice, New Zealand Sauvignon Blancs, I thought I would keep the grape, but go to another country. I picked up a bottle of the Santa Rita 120 Sauvignon Blanc (2007) from Chile for about $6. I didn't have exceptionally high hopes for it, but I did know that it's done in all stainless steel, so I figured it would retain its crispness and bright citrus and herbaceous notes, without tasting like a "Chardonnay light" (what happens all too often, I think. So unfortunate for an aromatic, expressive grape to get "dumbed down," so to speak.)

We had our sister-in-law over for an al fresco dinner last evening, and the wine really surprised all of us. With bright acidity, and just the right blend of peaches and herbaceousness, it didn't pack as quite a pungent punch as offerings from New Zealand, but I was actually in the mood for turning down the volume just a tad. It was a fantastic choice for grilled shrimp kabobs marinated in garlic, ginger, lime and coconut milk. The citrus notes in the wine paired with the marinade's lime, while the crispness was a great foil for the coconut milk's richness.

This bottle was $3 cheaper than my favorite "cheap" New Zealand offering--Monkey Bay--and I certainly liked it. I think I'll be heading back to the wine store to see what other SB bargains I can find from Chile.

Martini for Fall

Recently, I tried Stirrings new pear martini mix. Stirrings cocktail mixes are so easy--just mix with liquor and enjoy. We made the martinis with the new Vodka 360 that I reviewed last week. The label called for 2 parts martini mix per 1 part vodka (next time, we'll go a little heavier on the vodka...a pet peeve of mine is "frou frou" martinis that don't have a kick to them. Even a cosmo should pack a punch, in my opinion. If I can chug it down like fruit juice then it's just not made strong enough...)

The flavor was really tasty, and not that sweet, with attractive per flavors...perfect for fall. I could see myself sipping a few of them over the course of an evening.

Next I'm going to try their Caipirinha mix...I just have to go get some Cachaca first.

"100 Bottles of Wine on the Wall, 100 Bottles of Wine..."

I was intrigued when I read a few months ago in the Washington Post's weekly wine column by Andrew Dornenburg and Karen Page about the existence of the Wine Century Club. The concept is simple: download a checklist of wine varietals, try 100 of them, send it your completed checklist, and get a certificate designating you as a member of the Wine Century Club, (bragging rights included at no charge.)

I figured that in all of the classes and tastings I have held, as well as the courses and trade and consumer tastings that I have gone to, reaching 100 varietals would be a piece of cake. Well, it was not as easy as it sounds. Luckily, blends count, so drinking a lot of Cotes du Rhone, Ports and Spanish reds helped with the total. And I went back through some of my tasting notes and discovered some wines that I forgot I had tasted (guess they weren't that memorable...). There is a spot to write-in other varietals, so some of the grapes I have tasted in VA wines (where I live now) as well as in PA wines (where I am from originally) added a few to my list.

A few weeks ago, I sent in my completed checklist--I made sure that it included a few over 100, just in case there were any discrepancies...and today I was excited to see my certificate come in the mail! The included letter says that only 3.3% of those who download the application actually complete it and turn it in, and while there are only currently a few hundred members of the Club, the eventual goal is to surpass the number of subscribers of Robert Parker's Wine Advocate--currently 40,000.

For more information and to download the checklist, visit their website.

Green Vodka

I recently received a sample bottle of 360 Vodka, touted as the "world's first 'green' vodka." Created with locally grown Kansas and Missouri grains (thereby eliminating fossil fuel use needed for transporting imported grains), the distillation process used in creating 360 Vodka consumes 200% less energy than a pot still. It's bottled with 85% recycled glass, and all of the other packaging uses recycled paper and biodegradable materials. Inks used are water or soy based.

Finally, the cool closure used by the bottle, which reminds me fondly of the cap used to close the returnable bottles of A-Treat soda I used to enjoy growing up in Northeastern Pennsylvania, figures prominently in the the company's "360 Close the Loop" program, where $1 will be given to environmental causes for each closure returned.

So how does it taste? While I don't consider myself a vodka connoisseur, Vodka 360 made a really decent martini. My husband and I are more gin lovers than vodka drinkers, but both of us thought it almost tasted like it had a bit of gin's juniper aromatics (but maybe that was in our heads). It has a clean, not too "hot," finish.

If you are looking to make all aspects of your life more green, including what you put into your mouth, then it's worth a look. What 360 Vodka is doing is just the beginning of what will no doubt be a big trend.

Raising a glass to happy memories

On this sixth anniversary of 9/11, my thoughts turn to happy times at the top of the World Trade Center, when I took Kevin Zraly's Windows on the World Wine School in the Spring of 2001.

Breathtaking views, fantastic wines, a terrific teacher. It was a two-month experience that I will never forget.

Taming the Savage

Pinotage is one of those "love it or hate it" kind of wines, sort of a diamond in the rough that's not really meant to be polished. It can have funky aromas and flavors ranging from smoked meat, to rubber tires, to nail polish. But with the right grape growing and winemaking skills, these unusual components can be interesting and attractive attributes.

I've always been in the "love it" camp when it comes to Pinotage, but then again, I like funky flavors in wine. The PR firm representing Golden Kaan winery recently sent me a sample bottle of their Pinotage. I remember trying it a few years ago, and thinking that it was a decent economy-priced introduction to the grape.

This time around, I couldn't help but be a bit disappointed. The wine was pleasant enough, and easy drinking, but that was the problem. I didn't really taste the varietal character of Pinotage--this wine was more like a mass-produced Shiraz. The amount of sugar that was left in the wine even made me draw a comparison to the made-for-the-American-market Yellow Tail. Don't get me wrong--it wasn't a bad wine, and for $8-$10 a bottle, it's certainly quaffable. It just didn't scream "Pinotage" to me.

Washington Post 2007 Cooking Class List

Looking to brush up your culinary skills? Check out The Washington Post's annual listing of food and cooking classes.

FYI--There is also a section on wine and beer at the end, and my business is there, listed under "Wine Consulting".

Post-Labor Day BBQs

I'm back after a relaxing week in the Outer Banks. Hope you had a happy Labor Day weekend.

Even though that holiday signals the unofficial end of summer, it hardly feels like it in the DC area. And the cool weather doesn't stop die hard grillers (like me) from searing their steaks or grilling their shrimp kabobs. Here are some wines to enjoy with food on fire.