Wine "flight"

Last year, Vino Volo opened it's first store at Dulles airport ("Vino Volo" means "wine flight.") Billed as a "wine room," shoppers can try flights of wines, and then purchase bottles of what they like to take on their trip or ship home.

I certainly welcome the idea of a wine bar at an airport. Usually, to kill time, travelers need to either loiter around the newsstand reading magazines, browse in overpriced souvenir shops, or have a drink in a dirty, ugly airport bar. A wine bar provides a nice atmosphere and a place to relax with a glass of vino.

Not sure I buy into the concept of purchasing wine there to take on your trip or ship home, though. I can't imagine many fliers wanting to make their luggage even heavier by carrying on bottles of wine, or spending money to ship them (especially since the wines on their wine list are often readily available in wine stores...) Also, with the latest carry-on restrictions, travelers most likely WON'T be able to take on bottles of wine.

If that restriction sticks, kind of kills half of their business model, doesn't it?

Vino Volo plans to expand to 5-7 other airports in 2006.

Drink it or dump it...

When I heard about the new airline regulations that started Thursday morning, which ban all liquids and gels except for baby formula and medicine, I couldn't help but wonder what would happen to all of the wine that fliers had in their carry on bags...

Sure enough, CNN reported yesterday tales of passengers trying to drink it all up in line, or give it to those leaving the airport.

While I understand the reason for the increased security, I can't imagine how heartbreaking it must have been for wine lovers who traveled to Napa or other wine regions, and planned on carrying home their goodies (which may have cost them a lot), only to be told when they got to the airport that they had to check it or dump it.

Depending on the wine and the price paid, part of me thinks it might have been worth it to miss my flight and make sure the wine gets shipped home...

Sign up to Free the Grapes

Sick of all the shipping restrictions on wine? Not sure what you can get shipped to your house, or how much of it?

U.S. consumers and those in the trade (myself included), are fed up with the archaic shipping laws and regulations. We want to be able to buy wine from any winery or online retailer and get it shipped to our houses.

If you have also been wining about this, and aren't sure what to do about it, then sign up to Free the Grapes. This grassroots organization is comprised of both consumers and those in the wine business, who are working to free the ridiculous limitations and restrictions on direct shipping of wine.

Kelly's work appears in this month's DC Metro Tribune

If you live in the District, look for the latest copy of the DC Metro Tribune. I wrote a wine article for the current issue entitled "Wines for a Sophisticated Summer Gathering."

"Hot" reds burn, baby

One of my biggest pet peeves when it comes to wine is serving red wine too warm. "Room temperature" actually means 55-65 degrees Fahrenheit (i.e. "cellar temperature",) NOT your-DC-apartment-in-August temperature. And it certainly doesn't mean the temperature on top of your refrigerator.

So what can happen when a red wine is served too warm? Mainly, it causes an alcohol burning sensation in your mouth and in the back of your throat. Not enticing. Not refreshing. And it's only exacerbated with a high alcohol red like Zinfandel, Barolo or Syrah.

So what to do? Ideally, store your wine in a temperature controlled wine refrigerator, or in a wine cellar. If this isn't possible, then chill your reds a bit. Yup, you heard me--chill your reds.

You can accomplish this by sticking a bottle in the fridge for 15 or 20 minutes. Or in an ice water bath for 5-10 minutes. Or stick one of those VacuVin wine chiller sleeves on the bottle, and set it on your counter for 15 minutes (or in the fridge or freezer for a much shorter time...) If you are served a "hot red" in a restaurant, ask for a bucket of ice water and give it a much-needed ice bath for a few minutes.

The end result will be a wine that still has its nuances and complexity, but one that doesn't taste like you are swallowing grain alcohol. Ahhhh...now that's more like it.

And, the lighter the red (Beaujolais, Pinot Noir, Valpolicella), the more chilling it can take.

Sockeye Pinot Noir

Recently, I went into Total Wine to buy a bottle of Sockeye Pinot Noir from Oregon. It's a mid-priced Pinot ($12 or so), and got a good review, so I thought I would give it a try.

When I got it home, though, I realized that while the label did say Sockeye, and had the winery's logo on it (a Sockeye salmon), the Pinot was from Southeastern Australia! I called Total Wine to find out what was going on. Turns out, the Oregon Pinot from Sockeye often sells out, and the winery sources grapes from SE Australia to make an Australian Pinot under the same label.

No matter--both wines are decent sippers, especially for the price. Light and silky tannins combine with cherries and cranberries, along with a touch of Pinot's signature earthiness, to make for a wine to enjoy all year round--with duck, chicken, and of course, salmon. Serve it slightly chilled, and don't worry what the label says.

Music, food, fun, beer, and wine

Just wanted to give a plug to a fantastic 10 day long music festival in my hometown of Bethlehem, PA, which I make it a point to go back for every year.

www.musikfest.org

You just can't beat the tons of free musical performances, food selection (including some great PA Dutch specialties like bratwurst and potato pancakes...) and a cold mug of beer (or glass of wine from a local PA winery).

Head to the fest!!!

It's summer, and the grilling is easy...

I love my grill, even in the dead of winter when there is a foot of snow covering it. But I especially love it during the summer, when my herb and vegetable garden is at its peak.

Here is an easy, summer meal I prepared last night--pair it with a fruity, slightly chilled Beaujolais for a fun weeknight meal. Or, if you prefer white, try an Orvieto or Pinot Grigio. And be sure to crack open the bottle and enjoy a glass WHILE you are preparing the meal...cook's privilege.

Grilled chicken thighs
Packet Potatoes
Assorted crudites

Rinse and pat dry the chicken thighs, and cut off a bit of the extra skin. Sprinkle both sides with garlic powder, kosher salt and pepper. Grill on an oiled grill at medium, indirect heat for 25 minutes--skin side up! After 25 minutes, turn the chicken skin side down, and grill for 25 more minutes. Remove from grill, let stand 5 minutes, and serve. (Grilling the thighs skin side up first means that the skin will be crisp and juicy at the end of cooking time...not steamed. And DO use thighs, not breasts--the dark meat in chicken thighs withstands grilling without drying out, and has WAY more flavor than white meat.)

For the potatoes, cube whatever kind of potatoes you like--Idaho, Yukon Gold, etc.--and place in a large bowl. Add olive oil, red wine vinegar, Worcestershire sauce, kosher salt, cracked pepper, garlic powder, chives and fresh rosemary. Toss to coat. Place on a piece of nonstick aluminum foil. Place another piece of foil on top, and crimp the edges to seal. Place on grill at medium heat for 25 minutes. Turn, and grill 25 minutes more.

For the crudites, serve whatever you happen to have--grape or cherry tomatoes, radishes, cucumbers, peppers, carrots. Use a sour cream based dip, or hummus.

Wine for Jarred Indian Simmer Sauces

Tikka Masala. Red Curry. Garam Masala Sauce. I love the intense flavors of all of these sauces. And what I love even more is the fact that they are available ready-made from a host of local stores--Trader Joe's, Wegman's, Giant and Whole Foods. Add some diced, raw chicken breast, a sliced pepper and onion, let it simmer with the sauce while you cook some jasmine or basmati rice, and it's a no-fuss, no-brainer, delicious meal.

The Washington Post even had an article in today's food section raving about the various uses for these delicious simmer sauces.

As far as what to drink with these dishes--which can range from mildly seasoned to flat out spicy--I always turn to white wines that have a bit of sugar as well as spice. And my favorite wine in this category is Gewurztraminer. Intensely aromatic, with flavors of blossoms and lychee nuts, along with a bit of residual sugar, it cleanses and refreshes the palate, and keeps your mouth cool as a cucumber. Try Hogue Gewurztraminer from Washington State--a value-priced bottle that still offers a lot of flavor and aroma--the next time you are cooking Indian.

Bonny Doon sells two of its leading wine brands

Bonny Doon announced that it has sold its Big House and Cardinal Zin brands to The Wine Group, LLC. This includes their Cardinal Zin Zinfandel, and their Big House Red and Big House White wines (which are sold in the DC area in World Market stores, among other places.)

I have long been a huge fan of Bonny Doon's wines, especially their Pacific Rim Dry Riesling (terrific with Asian food), their Le Cigare Volant (a fantastic tribute to Chateaunneuf du Pape) and their Muscat Vin de Glaciere (mock ice wine done very well.)

But to be honest, although I have never tried the Cardinal Zin, I am not a fan of the Big House Red or Big House White, which I think are insipid house blends that are generic and forgettable. So I say let 'em go, and concentrate on the wines that put them on the map.

What to do with all of those tomatoes?

If you are a tomato lover like me, and you planted a few (or many...) tomato plants, you are going to be asking yourself that question very soon, if not already. Here is one of my favorite tomato recipes, courtesy of my mother-in-law:

Broiled Tomatoes over Angel Hair Pasta

Ingredients:
Fresh garden tomatoes
Fresh basil, oregano and thyme (or dried if you do not have fresh)
Olive oil
Fresh garlic and/or garlic powder
Shredded parmesan cheese
Salt and pepper
Angel Hair pasta


Cook pasta according to directions. Preheat broiler. Slice tomatoes in half horizontally. Place on baking sheet, drizzle with olive oil, fresh basil and oregano, garlic powder, pepper and shredded parmesan cheese. Put in broiler until cheese is brown and tomatoes are soft.

Drain pasta. Place in saute pan. Add olive oil, red wine vinegar, salt, pepper and whatever spices you want (basil, oregano, thyme, fresh or dried garlic, etc.) Saute until well mixed.

Serve tomatoes over pasta, with more cheese and herbs, if desired.

What to drink with this meal??? You need a wine that has good acidity to stand up to the acid in the tomatoes. So choose either a Pinot Grigio or Sauvignon Blanc for white, or a Chianti or Valpolicella for red.

Loosen to pair up with Oregon winemaker to make Pinot Noir

I read this morning that Ernst Loosen, the German winemaker famous for his Rieslings, is going to pair up with J. Christopher winery in Oregon's Willamette Valley to make a Pinot Noir.

He already pairs up with Chateau St. Michelle in Washington State to make the phenomenal Eroica dryRiesling, and I have high expectations for his Pinot Noir.

Loosen was Decanter's Man of the Year in 2005.

http://www.ste-michelle.com/Eroica_Riesling.cfm

http://www.drloosen.com/

http://www.jchristopherwines.com/

Lebanon's wineries in trouble from the violence

Lebanon's major wine producing area is the Bekaa Valley, about 50km east of Beirut. Most of the grape varieties planted are the same ones used in Southern France (Grenache, Syrah, Mourvedre), but there are also plantings of Cabernet Sauvignon--the winemakers are inspired by the wines of Bordeaux.

Decanter has reported that due to the current violence in the Middle East, Lebanese wineries could be targets. They could be turned into weapon factories, and the caves that store the wines could be used to hide and store weapons.

Let's hope that the situation improves over there in the very near future, and not just for the sake of the wineries, of course.

A rebranding for the South of France

The South of France, including the large Langudoc-Roussilon area, can be a great source for value wines in the VDP category. This quality category (which means "vin de pays," or, in English, "wine with geographical description,") is a step lower than the AOC (Appellation d'Origine Controllee,") and a step up from Vin de Table (table wine.) With VDP wines, winemakers are allowed to use non-traditional grapes and winemaking techniques, so there is a lot of great experimention going on. The result can be some truly terrific wines.

The winemakers from this area are going to rebrand themselves as "Sud de France" (South of France), and wines from this area will have blue labels so they are recognizable to consumers.

Some people feel that this won't really help, and that the winemakers need to step up and make better quality wines before the rest of the world will notice them. When I France a few years ago, I tried a bunch of wines from this area, including some truly fantastic wines (especially roses...). I think that as winemakers figure out what grapes grow best in what areas, and perfect the winemaking techniques for those areas, the wines will no doubt keep improving. And the new branding can only help the consumer.

Do I have to smell the cork?

You're dining at a restaurant. You order a bottle of wine. The server or sommelier presents the bottle to you to make sure it's the right one, before he opens it. After he uncorks it , he hands the cork to you. What should you do?

A. Smell it--if it has an odd smell the wine is definitely corked, so send it back without even tasting it.
B. Smell it--if it has an odd smell it means the wine is definitely fine.
C. Give it a quick glance, and then set it on the table.
D. None of the above

All you really need to do is C--Give it a quick glance, and then set it on the table.

What can the cork tell you about the wine? Well, for one thing, if it's wet, then the wine has most likely been stored on its side (either that, or it's been jostled around on its way to the table). Storing a wine on its side is a good thing--it reduces the amount of oxidation taking place in the bottle, since less oxygen is coming in contact with the wine. But if the cork is bone dry, don't discount the wine, especially if it's young. Oxidation most likely hasn't taken place yet anyway.

Looking at the cork can also verify the wine's authenticity--the cork often has the name of the winery on it, so you know that what you ordered is what you are getting. (This used to be more relevant long ago when wine counterfeiting was commonplace. I'm not sure that you have to worry about your bottle of Screaming Eagle or Penfold's Grange being a fake...)

So what about smelling the cork? In my experience, a cork can smell funky and the wine in the bottle can be fine, or vice versa. So smelling it is not a good judge of quality. You'll need to actually smell--and taste--the wine, to judge that.

Feel free to take the cork home, though. A lot of wine lovers (myself included) collect them, and fill vases, bowls, baskets, etc. with the corks from bottles they have enjoyed.

Want to remember what you drank? Write it down!

As an icebreaker at my wine events, I often ask guests to share with the group a wine they have tried recently that they enjoy. A lot of times, I get the same response: "oh, I can never remember the names of the wines I drink." That can be very frustrating, because you may drink something you like, then never be able to find it again. The solution? Write it down!

Here are some tips:

1. Keep a wine journal. This can be either an actual wine journal (spiral or hard bound, sold at wine stores, amazon.com and The Wine Enthusiast catalog), or something as simple as a small blank notebook or journal. Note the producer, wine name, and your overall impression of the wine (aromas, flavors, finish, assessment.) Finally, don't forget the vintage if there is one listed--wine can vary greatly from year to year.

2. Use your PDA. Software exists for keeping track of wines you try, or you can just use the notebook software that comes with your PDA's operating system and jot down the info.

3. Use your cell phone. Again, use the notebook feature, or you can even use the audio feature to record the wine details. Write it down when you get home.

4. Download my tasting notes sheet. Print out a bunch of copies, staple them together, and use it as a makeshift wine journal. (You can also use this sheet when you hold a home wine tasting.)

If you take my advice and write it down, you will have a starting point the next time you go to a wine store or restaurant. Happy sipping!

Another great inexpensive sparkler

I'm always on the quest to find sparkling wines that are tasty and inexpensive, especially when I'm using them to make Mimosas or other cocktails. Zardetto Prosecco Brut falls into that category. It's a blend of 95% Prosecco and 5% Chardonnay, and while it doesn't offer any of the yeasty, bready complexity that traditional method sparkling wines do (Italian Prosecco is made in the tank method, which keeps the cost down), it's clean, light and refreshing, with flavors of lemon and apple, with crisp acidity.

Mix it with OJ to make that Mimosa, or enjoy it on its own. At $12 a bottle, buy a case to keep around--and don't save it for a special occasion. Prosecco (like most sparkling wines except for vintage Champagnes) is ready to drink as soon as it's bottled. And sparkling wines are great with food--the acidity cleanses your palate. Try it with sushi, popcorn, pasta with cream sauce, chicken on the grill--you name it.

A wonderful evening at CityZen

Like many other DC-area residents, I've read and head all the accolades (and sometimes criticisms...) of CityZen restaurant. Being a major foodie, and wanting to see if it (and if star chef Eric Ziebold) lived up to the hype, my husband and I decided to go there for our six year anniversary last Saturday. We were not disappointed.

After perusing both the tasting menu and the prix fixe options, we opted for the chef's tasting menu--five courses, plus several amuses bouches, etc. not listed on the menu--for ninety dollars per person. Every course listed included some of our favorite culinary ingredients, so it was a no brainer for us. And it was amazing. Here is a rundown of what we had:

* Welcome canape from the chef: a mushroom "fritter" of sorts. Tiny, yet bursting with earthy mushroom flavor
* Amuse bouche: flan topped with olive oil. Silky smooth and decadent
* Tuna Nicoise: tuna carpaccio, topped with peppers, yukon gold potato crisps, haricots verts, arugula and olive oil. Fantastic fish, and the potato crisps and arugula added just the right amount of crunch
* Sweet Butter Poached Maine Lobster, with truffle and white corn chowder. This was my favorite course. The lobster literally melted in my mouth, and the chowder was just the consistency I prefer in seafood chowder--not too thick, and not too thin. And delicious to boot.
* Bouillon Poached Ribeye of Prime Midwestern Beef, served with sugar snap peas, chanterelle mushrooms and sauteed duck foie gras. This was my husband's favorite course. The meat was delicious, but the seared foie gras was incredible. Neither of us is a huge foie gras fan (and I was surprised to see it on the menu, since a lot of chefs are removing it because of the forced feeding humanity issue...), but we agreed this was the best we had ever tasted.
* Assorted Artisanal Cheeses. The cheese trolley was a welcome sight, as we are both huge cheese lovers. Each of us was entitled to "4 to 5" selections from the trolley. We opted to each try five, and then share them. They were served with Spanish almonds, raisin bread, and fruit compote (apricot and anjou pear.)
* Palate cleanser: strawberry sorbet with ginger cream. Strawberry is not the first fruit I think of to pair with ginger, but it totally worked.
* Peppermint Patty: Peppermint Souffle Glace with Valrhona Chocolate Sorbet and Italian Pistachio Cream. This was refreshing and decadent at the same time. The mint ice cream tasted as if I had pick spearmint from my herb garden, and the mint cookie it was served on top of tasting like a Girl Scout Thin Mint cookie (but even better...) And the chocolate sorbet was bittersweet and delicious.

We enjoyed Albarino and Garnacha/Carinena with dinner, and my husband had a glass of Ruby Port with the cheese and dessert courses. The sommelier was knowledgeable, friendly and very very tall (we were told he had just started, and he is a great addition to the staff.)

Besides the food, the service was beyond compare. Little touches made a big difference. An anniversary card signed by the staff, including Eric Ziebold, was presented to us as soon as we sat down. And when I asked for a copy of the menu to take home, it was waiting for me at the host's stand, also signed by Eric Ziebold and placed in a large envelope. We counted eleven people who took care of us in some way that evening, and we may have missed one or two. But the service was always subtle and just in time, not in your face or annoying.

Will we return to CityZen? Absolutely. Not next week, or even next month. But when we are looking for that perfect evening for a special occasion, it will be at the top of our list.

2004 Onix Priorato

While dining at CityZen on Saturday night for our anniversary (a restaurant that I personally believes lives up to its hype and accolades, but more on that tomorrow...), we enjoyed a glass of 2004 Onix Garnacha and Carinena. This wine comes from the Priorat region of Spain--one of the oh so trendy wine regions right now. Since the grapes are also ones used in the Rhone Valley (where they are called Grenache and Carignan,) the profile was very much like that of a Cotes du Rhone blend: red fruit flavors, some spiciness, a touch of acidity, and just the right amount of tannins.

I believe the by-the-glass price at CityZen was $11 or so (definitely a major mark up...) I just found this wine online for $17 a bottle. Worth seeking out, especially if you are looking to brush up on wines from Priorat.

A mid-priced Pinot Noir that's worth a taste

It's often hard to find a good, yet decently priced Pinot Noir. Those that are cheap are often produced in the wrong climate (too warm), and lose the varietal characteristics that Pinot lovers seek out (earthiness, coupled with subtle raspberry and cherry flavors and a bit of spice.) Many stellar bottles can run upwards of $30 (or, in the case of Burgundy, lots, lots more.) What's a Pinot Noir fan to do?

2004 Angeline Pinot Noir from the Russian River Valley fits the bill. Priced around $13 a bottle, it offers tart cranberry and cherry flavors, along with a bit of spicy and earthiness on the palate, and a medium-bodied finish. This winery also has Pinot offerings from Mendocino and Sonoma, but I'd stick with the Russian River Valley, since the cool microclimate there has been known to make Pinot thrive.

Enjoy it with practically any food--duck, salmon, chicken, smoked cheeses, or even all by itself. Chill it for just a little bit to make it even more refreshing this summer. And congratulate yourself for having such good taste (and for saving money.) Heck, at this price, buy several bottles, or a case. It's a great house wine to have around.

Napa's Del Dotto winery

A friend of mine recently returned from a trip to Napa Valley to do some wine tasting. He said his favorite wine tour was at Del Dotto Vineyards. There, he and his group got to do barrel tastings of their wines, including tasting the same wines fermented and aged in both French and American barrels. He said it was amazing to see the difference in the side by side comparision with the different kinds of oak.

French barrels cost more than American barrels (roughly $800 per barrel, compared to $500.) Much of the reason for this is due to the way the grain runs in French oak--coupers can get less barrels out of the same amount of French oak than they can with American oak, so they need to make up the cost somewhere.

So what are the flavor differences between French and American oak? French oak imparts a more subtle, savory flavors due to the tight grain of the wood. American oak, on the other hand, has stronger, sweeter flavors of vanilla, coconut and spice--the wood grain is wider and looser, so it tends to impart more flavor.

Of course, the cheaper way to add oak flavor to wine is to dump oak chips into the barrel, or use an oak stave (think giant tea diffuser filled with oak chips...).

However winemakers choose to oak their wines, oak adds tannin, structure, and often the ability for the wine to age. And over time, the tannins from the oak treatment, as well as from the wine skins, will drop out of the wine as sediment, leaving a smooth, silky, complex wine.

Wine tasting vs. Wine smelling

I often tell guests at my wine tastings how important the sense of smell is when tasting wines. We can technically only detect four basic tastes--sweet, sour, bitter and salt--and luckily, there is no salt in wine! But we can detect thousands of smells, so when it comes to wine tasting--the nose knows.

At the Masters of Wine Symposium in Napa recently, Dr. Charles Wysocki of the Monell Chemical Senses Center in Philadelphia backed up that theory. He also went further, saying that not only are smells detected differently in different people, but that certain scents (such as musk and bananas) can't be detected at all by some people.

This goes along with the other piece of advice I give to those attending my tastings--that wine tasting is extremely subjective, and there are no right or wrong answers. Just because a wine critic or the latest issue of Wine Spectator says that you should smell or taste something in a wine, doesn't mean that you will. Everyone's sense of smell and taste is different, and one person's dream wine is another one's "yuck."

1+1=3: You do the math

Bodegas 1+1=3's 2005 Cabernet Rose from the Penedes region of Spain is another great rose I just discovered. With tons of raspberry and watermelon on the nose, with an excellent crispness, and a bright pink color, it's medium-to-full bodied, and could be enjoyed with picnic fare, salmon, or chicken.

The winery's actual name is "U Mes U Fan Tres," a reference to the addition of 1+1=3 in Spanish, although I'm still trying to figure out why.

Look for this wine in the wine department at Whole Foods for about $14.

Wines to Have on Hand

Wine lovers will want to keep some bottles on hand in your home for weeknight meals as well as for entertaining. If you find yourself in the mood for wines that go beyond the typical Chardonnay and Cabernet Sauvignon, here are some appealing alternatives, which are interesting, yet readily available:

Alsatian Riesling:
If you hear “Riesling” and automatically think “sweet wine,” it’s time to rethink that view. Rieslings from the Alsace region of France are fruity, yet bone dry. With hints of green apple (and sometimes honey), as well as great acidity, they are fantastic wines to enjoy any night of the week. Producers to look for: Domaine Lucien; Hugel; Trimbach. Food pairings: Fruit and cheese tray; Asian food; grilled pork chops.

Italian 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). Seek out wines that say “Classico” on the label for 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.

New Zealand Pinot Noir:
Although the country has typically been famous for their Sauvignon Blancs, wine lovers are starting to sit up and take notice of New Zealand Pinots, which are being compared to French Burgundies. The areas of Marlborough, Martinborough, and Central Otago have climates that are well suited to this fickle grape. Cherry aromas abound, along with silky tannins, good acidity and a bit of earthiness to keep things interesting. (Keep in mind that most New Zealand wineries have gone to screw caps to seal their wines, but they are far from “jug wines.”). Producers to look for: Spy Valley; Rockburn; Te Kairanga. Food pairings: Roast chicken with mushrooms; seared duck breast with sour cherry sauce; grilled salmon.

California Zinfandel:
Repeat the following: “Zin is red, Zin is red, Zin is red.” Not for the faint of heart, the Zinfandel grape produces wines that are big and bold, with intense raspberry and cherry flavors, and an alcohol content that can be upwards of 16%. If you are ready to do some serious cooking with red meat, this is the wine to choose. Producers to look for: Ravenswood; Ridge; Kunde Estate. Food pairings: Grilled rib eye steaks with peppercorn rub; sautéed lamb chops with rosemary; smoked sausages and cheeses.

Virginia has clamped down even harder on wineries

A new law in Virginia now bars in-state wineries from selling directly to stores and restaurants. Wineries will still be able to sell to consumers through their tasting rooms, but in order to sell to restaurants, bars and stores, they will need to go through distributors. This could be the death of smaller wineries.

And what does it mean for the average consumer? Well, quite simply, that the price of Virginia wine, which is my opinion is in general already too high per bottle, will increase even more. Although I live in Virginia and like to support the local wine industry as much as possible, I just can't see spending $15 to $20 for a bottle of unripe Cabernet Sauvignon when I can get one from CA or Australia that's riper and higher quality, for the same price or less. I think they do better with varietals such as Viognier, but the price tag is often just too steep for me.

Bubbly ice cream

The hot weather in the DC area lately has made me want to break out my electric ice cream maker and ice cream cookbooks. While my favorite flavor is good, old-fashioned (well done) vanilla, I am also a fan of funky flavors, including ice cream made with wine. And what better wine to use than Champagne?

Here is a great recipe for champagne ice cream with strawberry sauce, courtesy of http://www.razzledazzlerecipes.com. Enjoy!


Champagne Ice Cream with Strawberry Sauce

ICE CREAM
3 1/4 cup whipping cream
3/4 cup sugar
1/2 cup light corn syrup
3 eggs
3/4 cup champagne
1 tbl vanilla

SAUCE
10 oz frozen strawberries in syrup thawed
1 tsp cornstarch

CHOCOLATE CUPS
Purchased chocolate cups

In medium saucepan, combine 2 cups of the whipping cream, sugar, corn syrup and eggs; mix well. Cook over medium heat 12 to 14 minutes or until slightly thickened, stirring constantly. Remove from heat. Cool completely.When ready to freeze, stir in remaining 1 1/4 cups whipping cream, champagne and vanilla. Prepare ice cream freezer and freeze according to manufacturer's directions.

In food processor bowl with metal blade or blender container, process strawberries until smooth. Strain if desired; discard seeds. In small saucepan, combine strawberries and cornstarch. Cook over medium heat 5 to 8 minutes or until slightly thickened. Cool; cover and store in refrigerator.

To serve, place 1 scoop of ice cream in each chocolate cup. Drizzle strawberry sauce over ice cream. Garnish as desired.

A red, a white and a blue for Independence Day

Happy Independence Day! Whether you are spending it at a picnic or BBQ, going to the beach, watching the fireworks, or just relaxing on your day off from work, here are some patriotic wines (from the U.S. of course...) to enjoy today:

Red: Laurel Glen Vineyards Reds--This California wine is a blend of Grenache, Syrah, Zinfandel, Carignan and Malbec. It has ample tannins and would pair with a nice juicy steak on the grill.

White: Bully Hill Goat White--Bully Hill winery is located in New York State, and they make fun, non-cerebral wines with catchy names and funky labels. This white is made from a variety of native American grapes: Aurora, Vidal and Seyval. It's an easy-drinking, picnic wine.

Blue: Chateau Morrisette Our Dog Blue--Not technically "blue", this Virginia Riesling is slightly sweet, though not overly so. Enjoy it with food (think cheese and fruit tray, or Dim Sum), or all by itself.

Enjoy your holiday, and happy sipping!

Two light whites for summer

I tasted some Portugese wines at the show last Sunday, including 2 Vinho Verdes that were inexpensive, yet refreshingly delicious. Aveleda Vinho Verde and Casal Garcia Vinho Verde both offer crisp apple and lemon flavors, great acidity, a touch of CO2, and a price tag that's a whopping $5.99.

Wine and Spirits magazine rated the Casal Garcia an 86, and said it's "highly recommended." Both wines are great summertime quaffing wines--not really cerebral, but refreshing and food-friendly, with a low alcohol content perfect for hot DC evenings. These wines are unoaked, which helps keep them crisp and light, and they are best consumed young--within six months to a year.

Apples on ice

Neige Apple Ice Wine from Canada is crisp, clean and refreshing. It's actually referred to as "Cidre de glace" (apple ice cider), since it's not made with grapes. With an ABV of 10%, and a strong apple flavor, it can be enjoyed chilled all by itself, or with an apple dessert or fruit and cheese platter.

What was appealing to me about this "wine" was the perfect balance of sugar and acidity. Any sweet wines should be balanced by good acidity, or they end up tasting cloying and syrupy. A crisp sweet wine, on the other hand, refreshes the palate and makes you want to go back for another sip. Neige has captured this balance, creating a beverage that can be enjoyed on the deck...or by the fire.

Spruce up your cocktails

Stirrings had a table at the Food and Wine Festival, where they offered samples of their delectable cocktails and sugar/salt rimmers. The company features flavors such as wild blueberry martinis with a blueberry crumble rimmer, and simple pomegranate martini with a pomegranate rimmer. And they make a mean and SPICY bloody mary, with lots of horseradish, just the way I like it.

Just add your favorite liquor to whip up a batch of trendy cocktails for your next gathering.

A great alternative to Bailey's

At the show, I sampled Voyant Chai Liqueur. This delicious cream liqueur capitalizes on the current popularity of Chai Tea and Chai Tea Lattes--it's creamy, spicy, a bit exotic, and wonderful.

The Voyant reps also mixed it with Starbucks coffee liqueur (6 parts Voyant to 1 part coffee liqueur), for what they call a Chaitini.

Although I think it's more of a fall/winter drink, I could also see myself blending it with milk and ice and enjoying it like an adult milkshake. Mmmmm....

Washington DC International Wine and Food Festival Recaps

This week, I'm going to be recapping some of the highlights of the DC Wine and Food Festival, which was held Saturday and Sunday at the Omni Hotel in DC. It was a phenomenal event, filled with wine tasting, delicious foods to sample, cooking demonstrations, wine seminars, and wine and lifestyle products.

Today's recap focuses on some of the food there:

* Curry Simple: www.currysimple.com. This company makes delicious curry sauces, packaged in foil bags, ranging from red, to green, to yellow, to masaman. One bag makes 8 or 9 servings--just add meat and/or vegetables, and spoon it on top of rice. They were giving out free samples at the show, and it was so fantastic that I just had to buy some.

* maxMERIDIA: www.maxmeridia.com sells Spanish spices such as Flor de Sal (sea salt) and pimenton (paprika), as well as olive oils and sherry vinegars. The Vintage Sherry Vinegar has moxie--you definitely need to like sour things to enjoy it, but I thought it was delicious. And the olive oils tasted pure, with a deep olive flavor. Simply delicious.

* American Lamb: www.americanlamb.com. Apparently, there is a movement to get more Americans to eat lamb from our own country. While this organization didn't have any samples, they did offer recipes and wine pairing tips for serving lamb.

* Ile de France Cheese: www.iledefrance.com. This company has long offered brie and goat cheese. At the show, they had samples of endive spears stuffed with herbed goat cheese, and sliced apples with Ile de France brie and lavender honey-nut topping. Mmmm...cheese.

* The Perfect Pita: www.theperfectpita.com. With 2 locations in Alexandria, and 1 in DC, the Perfect Pita is THE place to pick up fresh pitas and hummus, or to enjoy your favorite pita sandwich. They had wonderful samples of regular hummus, jalapeno, roasted red pepper, and black bean and cilantro, with the freshest pitas to go along with it.

* DeLoache Chocolate: www.delochoc.com. For "artfully crafted chocolate", including the ever-popular painted chocolate squares filled with ganaches, look no further than DeLoache Chocolate. They were offering samples of their milk and dark chocolate at the show, and both were delicious.

Next, we'll take a look at some of the wine-alternatives to beverages at the show....

Wine.com gives it another go

Wine.com, online retailer of wine and accessories, has secured more capital and is trying to turn a profit for the 7th time, as reported on

http://www.siliconbeat.com/entries/2006/06/21/winecom_raises_12_million_more_to_try_seventh_time_lucky.html

Considering many wine drinkers prefer a "try before you buy" wine experience, like they can get in wineries and retail shops, will they be sucessful this time?

I personally do not like ordering wine online. You have to pay a ridiculous amount for shipping. You have to worry about breakage. You need to be home to sign for and accept the shipment. And, most importantly, you can't taste the wine before you decide to purchase it.

There are lots of wine shops that offer free tastings to customers--sometimes weekly, sometimes even more often. In Northern VA, we have The Curious Grape, the Wine Seller, the Wine Cabinet, and Wine Styles, just to name a few.

Will wine.com's business model work this time? Or will business go down the drain?

The other Italian white wines...

Pinot Grigio is a summertime favorite. Although it's pretty neutral, it does have some citrus notes, along with good acidity, making it a quaffable wine for patio sipping.

If you like Pinot Grigio, there are two other Italian white wines to try. Orvieto, from the Umbria region of Italy, is made with the Trebbiano grape. It also offers some citrus and apple flavors, along with crisp acidity. And Soave, made with the Garganega grape, is the second best selling wine in Italy. It's from the Veneto region of the country, and would be a great choice for enjoying on your deck, your patio or your boat.

Try them with a platter of your favorite cheeses, fruits and crackers. They are noncerebral wines, but on a hot summer day, that can be just what you are looking for.

Top Ten Most Popular Wine Brands Sold in Restaurants

Wine & Spirits magazine just released the results from their 2006 restaurant poll. The top ten most popular brands sold in restaurants are:

1. Cakebread Cellars
2. Sonoma-Cutrer Vineyards
3. Kendall-Jackson Vineyards
4. Silver Oak Wine Cellars
5. Jordan Vineyard & Winery
6. Duckhorn Vineyards
7. Stag's Leap
8. Caymus
9. Santa Margherita
10. Rombauer Vineyards

Whenever I go to Napa, I always make it a point to go to 2 wineries--Grgich Hills and Cakebread Cellars. Both make consistently stellar wines, and have fantastic tastings.

Last night we enjoyed a bottle of 2000 Napa Valley Chardonnay from Grgich Hills. I'm typically not a big fan of CA Chardonnays, which are often too oaky (I prefer Chablis or unoaked Chardonnay). But when I tasted this one at the winery, I had to bring it home. The oak is well integrated into the wine, and there are flavors of pineapple and mango that burst out of the glass.

We enjoyed it with cedar planked salmon with mustard sauce, and also for dessert, with grilled pineapple slices, rum raisin ice cream and butter/rum/brown sugar sauce.

We have a bottle of Cakebread Reserve Chardonnay setting on our wine rack, too. Wonder how long until we break open that bottle...

Jay-Z's bubbly boycott

It was reported yesterday that Jay-Z will stop selling Cristal champagne at locations of his 40/40 club, and he will stop drinking it himself, after the managing director of Roederer made references to the "unwelcome attention" that the hip-hop world has paid to the champagne.

Frederic Rouzoud of Louis Roederer, the champagne house that makes Cristal, said he views hip-hop's fascination with Cristal champagne with "curiosity and serenity." He was also credited with using the term "unwelcome attention" when referring to rap and hip-hop artists' mention of Cristal in songs, but it was actually the writer of the article who said this. For many years now, Cristal has been mentioned in rap songs, seen as a symbol of the wealth and decadence in rappers lifestyles.

Jay-Z will start selling Krug and Dom Perignon in his clubs, and P. Diddy has joined him in the boycott.

I can't help but wonder--does Roederer even care? How much will this rap boycott will really affect sales? After all, it's mostly the rap and hip-hop artists themselves who are buying and drinking this stuff--it goes for hundreds of dollars a bottle, and most fans of any music style can't even touch that price.

Summer spritzer recipe

Looking for something refreshing to drink this summer? Fill an on-the-rocks or white wine glass with ice. Mix equal portions of Pinot Grigio and sparkling lemonade (you can find this at Trader Joe's, Wegman's and other grocery stores). Sip by the pool or on the deck. Ahhhhhhhh.....it's like a quick dip in the pool, in a glass.

This pairing works because the Pinot Grigio is unoaked, citrusy and crisp, so it pairs well with the acidity and citrus notes in the sparkling lemonade. For a variation, add a bit of pomegranate or passionfruit juice to the blend.

Do's and Don't's for wine storage

• Do store wine on its side. The cork will remain wet, limiting oxidation.
  
• Don't store wine on top of your refrigerator or near your oven. It's just too warm.
  
• Do store your wine beween 55 and 65 degrees Fahrenheit. A shelf on a cool basement is ideal, as would be a wine refrigerator.
  
• Do store your wine away from excess sunlight.
  
• Don't store your wine where there are a lot of vibrations. This will disturb the wine and age it before its time.
  
• Don't store wines with screw caps for any extended period of time. These should be drunk within six months to a year.
  
• Remember, the vast majority of the wine produced in the world is meant to be consumed within a year or two. So don't cellar everything--drink it and enjoy it!!!

Something big and bold for your Father's Day meal

Planning to make a "manly" meal on the grill for your father on Sunday? Looking for a wine to stand up to big, red meat? Try Malbec. This grape, famous for its use in red Bordeaux (blended there with Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot), is big and bold, with brambly fruit, grippy tannins and spice. It's fast become Argentina's signature red varietal.

The 2004 Terrazas de los Andes Reserva Malbec is one to try, and there are lots of other great producers, too. Coat some rib eye in garlic and black peppercorn, grill some corn on the cob with chili powder and lime butter, and make some stuffed baked potatos. Then pour glasses of Malbec alongside it all, and propose a toast to your father.

A Cava worthy of the name Champagne

Cava is Spain's answer to Champagne. Made in the traditional methode champenoise style, where the secondary fermentation takes place in the bottle, Cava has some of the yeasty, bready complexity that Champagne does, at a fraction of the cost. Made from local Spanish grapes like Parellada (which gives some apple flavor), Xarel-lo and Maccabeo, along with Chardonnay, it's a wine worth seeking out that won't break the bank.

Segura Viudas NV Cava is absolutely delightful. With small bubbles, a hint of apple, medium acidity, and yeasty notes, it's a $9 bottle that tastes like it costs a lot more. Sparkling wines are great to pair with food because of the bubbles and refreshing acidity, and this Cava would match with anything from sushi, to potato chips, to smoked salmon and scrambled eggs for brunch.

Make sure all sparkling wines are well-chilled before you attempt to open them, and remember: turn the bottle, not the cork.

My faith in rose has been restored!

The last few dry roses I have tried have been very disappointing, with dull fruit (if the fruit was there at all,) too much alcohol, and without the refreshing complexity that I enjoy in a good rose.
Last night my faith in rose was restored. I tried a 2005 Pink Knot from McLaren Vale, Australia. It was everything a good rose should be, with ruby pink color, strawberries and a bit of spice on the nose, berries and red currant on the palate to match, good acidity, body and complexity. In short, a perfect wine for sipping this summer. The label didn't indicate what grapes were used, but my bet would be grenache, along with some shiraz.

Another appealing thing about this wine is the closure. Not quite a cork, and not a screw cap either. It had a plastic piece around the neck of the bottle to pull off, and then a mushroom cap-type stopper, which could be replaced after opening the bottle. A pretty neat design.

Take it on a picnic (you won't need a corkscrew), or enjoy it on the deck with some cheese, crackers, olives, nuts and cured meats.

Paris tasting goes Hollywood

Decanter magazine reports that the book "Judgement of Paris," which tells the story of the legendary 1976 Paris tasting in which two California wineries came out triumphant in a blind tasting (Stag's Leap Cabernet Sauvignon won out over First Growth Bordeaux, and Chateau Montelena Chardonnay beat French white Burgundies), will be made into a movie.

To any oenophile, this will be a fascinating look at the "tasting heard round the world." It put California's wines on the map, and made France and the rest of the world finally realize that the U.S. CAN make stellar, premium wines. I can't help but wonder if it's a bit esoteric for the general movie goer, though...

Hugh Grant and Jude Law are in talks to star in the movie. There is no information about when filming will begin or when the movie will be released.

Oh, how I wish they served wine in U.S. movie theaters...how are we supposed to sit through an entire movie about tasting wine without enjoying it ourselves??

My love affair with Chateau St. Michelle

I have always loved the elegant wines of Chateau St. Michelle, in Washington State. The winery makes fantastic wines at reasonable prices. Their Riesling is off-dry, with finesse and good acidity. A newer style of Riesling is Eroica--a fuller-bodied style with hints of minerals and peach (this wine is a joint effort between Chateau St. Michelle and Dr. Loosen). And their Gewurztraminer has just the right balance of fruit, spice, acid and sugar.

My absolute favorite Merlot is CSM's Columbia Valley Merlot. Restrained and elegant, made more in a Bordeaux style than a "New World" one, it has flavors of cherry and cedar, balanced by oak/tannin. At $15 a bottle it's an absolute steal.

CSM sources grapes from all over Washington State, but you can visit their tasting room and chateau (yes, one does exist, and it's lovely) 30 minutes north of Seattle in Woodinville. It's conveniently located across the street from both Columbia Crest winery, and Red Hook brewery and restaurant. A perfect day trip is to have lunch at Red Hook's pub, tour the brewery, then tour and taste at the wineries, before heading to one of the trendy, yet quaint restaurants in Woodinville for dinner.

If you go to CSM, be sure to pay a little extra and do the reserve tasting--it's definitely worth it.

The gamy appeal of Pinotage

Pinotage has traditionally been South Africa's signature grape, making red wines that often have gamy, leather, smoked meat aromas and flavors (perfect to pair with the wild game found in the country.) Some find it an acquired taste--I like funky, interesting wines, so I've always been a fan. The grape is actually a cross between Pinot Noir and the Rhone Vallye variety Cinsaut (the South Africans leave off the "l" in Cinsault), created to withstand the warm climate of the region.

Depending on the wine shop, you may only see a few brands of Pinotage on the shelf. Spier is a popular producer, as are Nederburg and KWV International.

Try Pinotage with a well-seasoned steak on the grill (beef or venison), grilled lamb chops, or buffalo burgers. It's wild, savage, and memorable--kind of like South Africa itself.

Ready to make the leap from wine drinker to wine maker?

If you've ever thought about making your own wine (and what wine drinker hasn't?), here is a great article from Winemaking magazine that explains the process of making wine from a kit. That's the easiest place to start--there are some great kits available, and you won't have to worry about crushing and pressing the grapes. (You will still need to buy a bunch of accessories and tools. Grapestompers is a great place to buy your supplies, kits and equipment.

Once you've gotten a taste of the process, so to speak, then you might want to venture into making wine from fresh grapes.

Either way, the final product will be so much more satisfying than buying a bottle from the local wine store.

Perfume in a glass

I've always loved highly aromatic white wines like Viognier, Gewurztraminer and Muscat (dry, off-dry or dessert styles). Their seductive aromas of flowers, blossoms, stone fruits, orange peel and honey just jump out of the glass and make me return for another sip again and again.

Argentina, most famous for its red Malbec wines, which are big, bold, tannic, (and perfect for a steak on the grill,) also succeeds with a more seductive grape--Torrontes. Torrontes is highly perfumed, with floral notes on the aroma and palate, along with apricot and honey. Typically dry or off-dry, it's a refreshing accompaniment to spicy Asian cuisine, and it also can be enjoyed all by itself on the patio on a warm summer evening.

The other night, I tried a 2005 Crios de Susana Balbo Torrontes Valle de Cafayate. It was exotic, aromatic, and just plain delicious. When shopping for Torrontes, look for the most recent vintage you can find--this is not a wine that is meant to age on a wine rack. It should be enjoyed while the fruit and floral nuances are still fresh.

An experiment in body

Body can be described as the "weight" of the wine. The fuller the body, the more the wine coats your mouth, and often the longer the taste lingers. A light-bodied wine can be compared to skim milk--thin, watery, and once you swallow it you can't really taste it anymore. A medium-bodied wine is like whole milk, and a full-bodied wine is like heavy cream--thick, rich, viscous; it coats your tongue, and you can taste it long after you swallow it. Alcohol is the major ingredient in the make up of a wine's body.

Last week, I tried Ariel Vineyards de-alcoholized wine for the first time in a few years (mainly because I happened to walk by it on the shelf at Trader Joe's, and I wanted to see what I thought of it since the last time I tried it several years ago.) This winery, a division of J. Lohr, is considered one of the finest producers of de-alcoholized wines--they have actually won awards for this stuff. I picked up the Rouge, a blend of Cabernet Sauvignon and Petit Sirah. The purchase price was $3.99.

This wine is quite a shock to your taste buds on the first sip. The fruit flavor is there, but it's missing...something. You feel a void on the middle of your tongue, and there is none of that "hot" feeling at the back of your throat. What it's missing, of course, is alcohol--and body. Without body and weight, wine feels empty and flat, even if the fruit and other components are there.

I guess, for what it is, it's not a bad beverage. But for me, it certainly didn't quench my thirst for a nice glass of wine. If anything, it made it stronger.

Have a Sticky for Dessert

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.

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.

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.

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...)

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.

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.

Lucky, lucky monkeys

Read about how apes at the Budapest Zoo get a daily dose of wine to help their red blood cells.

Not a bad life...

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.

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.

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.

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!

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.

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:

• 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.

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.

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 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...

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.

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.

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.

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.

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...

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.

WinePod

The WinePod promises to "teach...you how to make wine just like the pros do". It's sleek, attractive and seems enticingly simple. Makes the old fashioned way of making wine seem, well, downright archaic.

However, the $1999 price tag doesn't make me want to run out and buy one right away (I can't, actually, even if I wanted to. There is a waiting list and they haven't even been released to the public yet). I'm curious to see if would-be home winemakers embrace this product, or see it as too of a high-tech solution that takes away some of the romanticism of doing it the traditional way.

I personally haven't yet gotten into home winemaking (but I hope to in the next year or so), but I can't help but think that part of the attraction of making your own wine is the satisfaction of knowing the time, labor and determination that went into making the finished product. The WinePod may make it too easy.

Entre-Deux-Mers Bordeaux

Entre-Deux-Mers (literally "between two seas") is that area of Bordeaux situated between the Garonne and Dordogne rivers. Here, you can find mostly dry whites made with straight Sauvignon Blanc or Semillon, or a blend (sometimes with a bit of Muscadelle thrown in for good measure...)

Last night, we had a 2004 Chateau Bonnet Entre Deux Mers. This wine was a blend of all three grapes (50% Sauvignon Blanc, 40% Semillon and 10% Muscadelle). While it had a decent amount of crispness, and a bit of lemon/green apple flavor to it, it also unfortunately showed that "hot, alcohol" feeling that you sometimes get from wines where the grapes were too ripe and the alcohol is too high to balance the fruit.

I'm going to try a few more producers from that area (same vintage) and see how they taste. But in general, Entre-Deux-Mers can be a good area for values, which are often hard to find in Bordeaux.

Marques de Caceres

This is one of my favorite Spanish producers. Try their (red) Rioja Crianza or Reserva--very approachable, with lots of fresh cherry fruit and just enough structure and tannin.

Incidentally, Marques de Caceres switched over to screw caps for their whites for the 2004 vintage. Their Rioja White 2004 is 100% Viura, the most popular white grape in that region. It was done in all stainless steel, and the result is a vibrant, fruity, crisp white that goes well with food and is perfect for patio sipping this summer.

There are a lot of exciting things going on in Spain, wine-wise. Check out The New Spain for a primer.

Tips for Enjoying Wine in a Restaurant

Selecting and enjoying wine in a restaurant can sometimes feel like a daunting task. But it doesn't have to be. Here are ten tips for enjoying wine when dining out:

1. Don’t be afraid to ask the sommelier or server for advice. Let him know what kind of wine you and your dining companions prefer (ex. “We like light reds that don’t dry out our mouths”; or “We don’t like white wines that are too oaky.”)

2. Look beyond the bottle. Many restaurants now offer other options for wine lovers. Wines served by the glass, as well as in half-bottles, and wine flights (2-3 ounce pours of several wines, served at the same time), are great when you are dining out and everyone wants to eat and drink something different.

3. Visit the Southern Hemisphere for white wines. New Zealand and South African Sauvignon Blancs are terrific food wines because of their herby, citrusy quality and great acidity. They work with so many foods for the same reason that squirting a lemon wedge on your dish does—it “wakes up” your taste buds, makes your mouth water, and compels you to go back and take another bite of your food. Also look for “Unoaked Chardonnays” from the same areas—they are crisp and refreshing, without the oaky aftertaste that can often overpower your food.

4. If all of you wishes to drink the same kind of wine, but each guest is ordering something different from the menu (one person is ordering roast chicken, another is opting for grilled salmon, and a third wants filet mignon), select a Pinot Noir from California, Oregon or Washington. Pinots are typically light to medium bodied, with light tannins. They can hold their own next to any dish (even a steak, in a pinch…), and they go exceptionally well with duck, salmon and chicken.

5. Seek out value areas on the wine list. Wines from South America, South Africa and the Languedoc region of France are delicious choices that won’t break the bank. You may end up finding a new favorite wine (and impress your friends with your stellar wine knowledge!)

6. Select Champagne or other sparkling wines. Usually relegated to Valentine’s Day, anniversaries or other celebrations, sparkling wines are often overlooked when dining out. But they are great wines to enjoy with food—the bubbles and acidity cleanse and refresh the palate. An expected, but wonderful match: Champagne and sushi. In addition to French Champagne, also look for Spanish Cava, Italian Prosecco, and California sparkling wine.

7. Remember a few pairings. Pinot noir is just made for salmon. Chianti and Pinot Grigio go perfectly with anything tomato-based (i.e. a lot of Italian cuisine). Cotes du Rhone pair beautifully with lamb and stews. Off-dry Rieslings and Gewurztraminers work with Thai, Indian and Vietnamese foods.

8. Make sure the wines are served at the right temperature. Often, red wine in restaurants is served too warm. “Cellar temperature” for reds is about 60 degrees Fahrenheit. If full-bodied reds like Shiraz or Zinfandel are served much higher than that, you may feel a hot alcohol sensation in the back of your throat. If this happens, ask the server for a bucket of ice water, and submerge the bottle for a few minutes (if the wine is served by the glass, send it back and ask it to be chilled). Likewise, whites served too cold, while refreshing on a hot day, will numb the fruit flavors. If a white is served ice cold, just use your hands to cup the glass for a few minutes to bring it up to a temperature where you will be able to enjoy its nuances.

9. If the wine smells or tastes musty or moldy, send it back! TCA is a chemical compound caused by a mold in the cork, and causes the wine to smell and taste moldy, musty or like wet dogs or wet newspaper (not appealing to the average diner…). About 5% of the world’s wines are affected with TCA. Let your server or sommelier know if you are one of the unlucky ones who gets a bottle or glass contaminated with TCA. They should have no problem replacing it.

10. Wine isn’t what you expected? If you and your companions just don’t like the wine, you can certainly send it back and get another bottle, but do not expect the restaurant to foot the bill. But don’t let it ruin your dining experience. Wine is very subjective, and figuring out what you like to drink is an ongoing process. Next time, try something else on the menu!

2005 Bordeaux

For those of you who like to read what Robert Parker's thoughts are on wines, then check out this article on the 2005 Bordeaux vintage. He is hailing many wines as "the finest in decades."

A little bit of fizz...

I love fully sparkling wines, (including Champagne, of course). But I also like refreshing white wines with just a bit of fizz. One of my favorite value white wines that fits into this category is Vinho Verde from Portugal. The name means "green wine," and it's fresh, fizzy and fun. It's also low in alcohol, which makes it cool and refreshing. Winemakers pumped it up with a little bit of Carbon Dioxide, so it has just the smallest hint of effervescence.

My favorite thing about Vinho Verde? Trader Joe's sells it for $3.99--a great choice for a spring or summer weeknight evening when you just don't want to break open an expensive bottle. Look for Vinho Verde in a tall, green glass bottle., and keep a few bottles around to use as your house wine.

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!

Coffee style and wine preference

I read this article a few years back, but I just found it again. It's a pretty interesting theory--that how people take their coffee determines their wine preferences.

Personally, I drink cream or half and half in my coffee, and no sugar. And while I do enjoy smoother reds like Pinot Noir, with low tannins, I also like big, tannic reds, such as Cabernet Sauvignon, Shiraz and Zinfandel.

Check it out and see if what you get at the local coffee bar correlates with what you get at a wine bar...

Favorite all around wine reference book

Hands down, it's the Oxford Companion to Wine, by Jancis Robinson. Granted, it's not exactly a page-turner that you are going to read from beginning to end, but if you are even remotely an oenophile, you will want it on your coffee table or bookcase. Written in encyclopedia/dictionary form, everything is included, from grape varietals, to wine making terms, to vineyards and wine regions, to historical wine figures.

Take some of your tax refund, buy a case of wine and this book, and start "studying"!

DC International Wine & Food Festival

The place to be on June 24 and June 25. The chance to sample over 1700 wines from 240 wineries (spitting is essential, of course...). It's going to be a fantastic event.

One of my favorite wine accessories...

Along with my foil cutter, VacuVin wine saver pump and Wine Enthusiast decanter, these non-drip pourers are a must-have wine serving accesssory. They assure a perfect pour--without drips--every time, and are essential if you have a hard time perfecting what I call the "sommelier wrist twist." If you are having friends over for dinner, and plan on using white or light table linens, they give you piece of mind, as well...

History of Champagne

I'm reading this book right now, and it gives fascinating insight into the history of Champagne. It also makes me extremely thirsty for bubbly every time I open it...

Some interesting pieces of trivia:

* The Champagne house of Veuve Clicquot invented the process of remuage ("riddling"), the process of placing bottles of champagne on a rack that gets progressively more vertical each day, and twisting the bottles once or several times each day, to move the sediment to the neck of the bottle. Then, the necks are frozen, and the frozen sediment pops out. The bottles are topped up, and recorked.

* Madame Pommery, at the champagne house of Pommery, was the first to make dry champagne. Before that, all champagne had been sweet (and the first wines made in Champagne were dry, still reds!) Making Champagne sweet often covered up faults in wine, especially unripe grapes. But Madame Pommery was convinced that the market was ready for a drier style. She was right, and sales of drier Champagne sky-rocketed.

Bogle Petite Sirah

We had a bottle of Bogle Petite Sirah yesterday for Easter, along with some seared duck breast with a red wine and lingonberry reduction, and it was a delicious choice. The Petite Sirah was very jammy (blackberry, mostly), and medium to full-bodied, with easy tannins. It's also very dark purple!

Petite Sirah is the same variety as the French grape Durif. DNA testing has revealed that Syrah and Peloursin are the parents of Petite Sirah. Look for Bogle Vineyards, Fife, Concannon, and Parducci Wine Estates.

For more info on this interesting grape, check out the Petite Sirah advocacy group.

(Dry) rose wines

One of my favorite wines for this time of year is dry rose, especially from France or Spain. These are usually made with the grenache/garnacha grape, and can have a hue ranging from pale to vibrant pink. They are wonderful because they are served chilled and refreshing like a white wine, but have some of the weight, intensity and flavors of a red wine. (And no, I'm not talking about White Zinfandel here, though if you like it, by all means drink it!). Dry roses can have a fresh strawberry flavor, decent acidity, and no residual sugar.

Unfortunately, last night, I had a poor example of a rose... It was a 2005 Fat Ladies Rose Pinotage from South Africa. (Pinotage is a very "savage," rough red wine produced extensively in South Africa--goes well with their game cuisine). Anyway, this one was VERY high in alcohol, and that's about all you tasted and felt--that hot, alcohol burn. NOT very refreshing at all, and we dumped it after a sip (what a waste...)

When shopping for roses, look for the most recent vintage you can find (you will be able to find 2005 for Southern Hemisphere wines, and mostly 2004 for Spain and France). These wines are meant to be drunk young--age turns the pink color to a tawny, peach hue, and the fresh fruit flavor becomes dull and tired.

It is a great choice for Easter ham. If you haven't tried one, get past your prejedice against "pink wines" and buy one!

One of my favorite wine and food pairings...

Today I had one of my absolute favorite wine and food pairings: crisp New Zealand Sauvignon Blanc, and a mixed greens salad with herbed goat cheese on top. Unbelievably good!

The crisp, herby, light citrus aromas and flavors of New Zealand Sauvignon Blanc go perfectly with the mixed greens used in the salad, and the tangy quality of goat cheese. Top the salad with a light vinaigrette, and add a fresh baguette, and it's a fantasic spring lunch.

Some NZ producers to look for: Kim Crawford, Monkey Bay, Cloudy Bay and Nobilo. NZ SBs are fantastic food wines because of their bracing acidity and unoaked quality. They work so well with food for the same reasons you use lemons and limes in cooking: to "wake up" your taste buds and make your mouth water.

DC area wine festivals

For those of you who like to plan ahead, here are some wine festivals coming up this spring and summer in the Metro DC area:

May 20-21, 2006: Wine in the Woods (Columbia, MD)
June 3-4, 2006: Vintage Virginia (Centreville, VA)
June 10-11, 2006: Great Grapes! Wine, Arts and Food Festival (Cockeysville, MD)
July 29-30, 2006: Great Grapes! Wine, Arts and Food Festival (Annapolis, MD)
September 16-17, 2006: The Maryland Wine Festival (Westminster, MD)
September 30-October 1, 2006: The 31st Annual Virginia Wine Festival (Leesburg, VA)

Vouvray for Spring

We had a Vouvray last night with dinner (grilled rosemary pork loin, grilled asparagus, roasted potatoes), and it's a great choice for spring.

Vouvray is from the Loire Valley of France, and it's made with the Chenin Blanc grape. Styles range from dry to semi-sweet with flavors of melon, lemon, apples or pears. The one we selected (Chateau Lacheteau) had some residual sugar, and would have gone really well with some spicy Asian food (the sugar would have offset the spiciness). It actually tasted a bit like an off-dry Riesling.

It's a nice wine for spring--and would actually go well with Easter ham.

My wine blog!

Hello fellow wine lovers, and welcome to my blog! I will be posting wine tips, suggestions and random news about wine. Keep checking back. Cheers!