Metropolitan Cooking and Entertaining Show

Headed to the show on Saturday afternoon at the DC Convention Center. This was its first year, and the show featured a wine and beer tasting, gourmet food samples, cooking tools, etc. Seemed to be very popular, and I'm sure it will be even bigger next year.

Stay tuned--this week I'll be posting reviews of some of the vendors who were represented at the show.

By the way--if you are registered for www.thelistareyouonit.com, check the site's "Grapes and More" column later on today. I'm the guest wine columnist this time around. If you aren't registered on the site (registration is free), I highly recommend it to stay in the loop about food- and wine-related happenings in the DC area.

Component in red wine keeps mice healthy

Harvard Medical School and the National Institute on Aging recently did a study and found out that large doses of resveratrol, found in the skins of red wine grapes, peanuts and some berries, kept old mice healthy, even obese ones.

Although more studies are being planned, including one on monkeys, this could have far-reaching effects. Since the 60 Minutes story years ago on the "French Paradox" (how the French eat fattening foods, yet have lower instances of heart disease and high cholesterol, probably due to the amount of red wine and olive oil they consume), it has been widely believed that wine in moderation is good for your health.

Scientists warn that taking large doses of resveratrol is not recommended, and that more research is needed before we really understand how best to use this extract to our advantage, health-wise.

But this study is great news to wine lovers. If you needed another reason to open up that bottle of Cabernet this weekend, this is it.

Bottoms up!

Wine for Halloween leftovers

My 2 year old daughter got a fair amount of candy when we went out Trick or Treating the other night (more than I will let her eat, that's for sure.) And we also had a decent amount of candy left that we doled out to Trick or Treaters (we live on a street that ends in a cul de sac, and I think a lot of kids don't see the payoff of walking down here...)

After we got home, we showed her how to sort her candy, just like Mommy and Daddy used to do when we were kids. It got me thinking about what wines to pair with some of the treats (not that you would necessarily want to). I know I'm not a candy nut, but when it's in the house, I'll eat it. Anyway, here are some matches that I came up with. Keep in mind when pairing wine with candy (or any dessert), that the wine needs to be at least as sweet as the treat with which you are enjoying it, if not more so. Otherwise, the wine will come off tasting like vinegar.

* Sweet Tarts and Smarties: Since these are so tart, go with a dessert wine that has a good amount of refreshing acidity, like a late harvest Riesling.

* Snickers, Milky Way, Baby Ruth, and other candy bars with caramel and nuts: the nutty and caramel notes in a nice Tawny Port will go well.

* Hershey's Special Dark and other dark chocolate candy bars: A Ruby Port will match (and balance out) the bitterness in these candies.)

* Bottle Caps and Pez: Since these candies almost feel "fizzy" in your mouth, how about a Demi-Sec Champagne or sparkling wine?

* Reese's Peanut Butter Cups, Butterfinger, etc: Peanut butter is tricky to match with wine, but again, a late harvest Riesling seems to pair, and cleanses and refreshes the palate after the peanut butter dries it out.

* Swedish Fish (and other gummy candies): The cherry flavors in a White Zinfandel go with these gummy creations.

* Fireballs: A late harvest Gewurztraminer will match the spiciness and tame the fire in this treat (I've never liked these, but I know a lot of people do...)

Have any other candy and wine matches to share? Post a comment on my blog, or email me at trywine@gmail.com.

Cheers! And don't forget to brush your teeth!

My article in Imbibe Magazine

Check out the November/December issue of Imbibe Magazine for my article about inexpensive sparkling wines for the holidays. "Pop More, Pay Less: Bubbly Without Breaking the Bank" appears in "The Real Deal" section of the magazine.

Imbibe's website is www.imbibemagazine.com. You can get a glimpse into the latest issue, but my article is not available for reading on the web. You can get a copy of Imbibe at Barnes and Noble, Borders, Whole Foods and other stores.

My article in Wine Enthusiast magazine

My article on pairing wines with snack foods, which is featured on Wine Enthusiast's website, has been picked up by their print edition. Look for it on page 14 of the November 15, 2006, issue of Wine Enthusiast magazine.

I'm also doing a few other articles for Wine Enthusiast's website, so I'll keep you posted on when they are up on the site.

NV Cockburn Fine Ruby Port

Ahhhh...the fall weather this past weekend really put me in the mood for Port (and to think, this is a wine that I just discovered in the past year...before that I wasn't really a fan. Guess I just hadn't tried the right ones.)

My preference leans towards ruby or late bottled vintage (LBV). Don't get me wrong, I do enjoy the nuttiness and caramel notes in tawny, and I won't turn down a glass of vintage port if someone else is buying, but I really like the bright berry flavors that are so apparent in ruby and (often) LBV.

We opened up a bottle of NV Cockburn Fine Ruby Port, and at $10.99 at Total Wine, it's a steal. Best served at least lightly chilled, it had good raspberry flavors with a bit of maple syrup, and finished very smoothly (chilling it takes away that alcohol burn--it is, after all, fortified wine, so the ABV is 20%). We also tried it with a few pieces of good quality dark chocolate.

A perfect way to spend an evening.

Review of Coastal Flats

I went to Coastal Flats in Fairfax for dinner on Wednesday evening. It's been in the East Market shopping center for a few years, and we walked past it a bunch of time, but never tried it until the other night. (The exterior, with its white and yellow, looks very beachy, it even looks more inviting in the summertime when everyone is hanging out on the patio with some drinks...) We made reservations a few weeks back, so when we arrived we only had to wait five minutes or so for a table (I would definitely recommend doing this, as the wait, even on a Wednesday evening, looked really long.)

The interior has lots of dark wood, along with small, Ikea-type track lighting on wires, and cool sculptures of schools of fish swimming near the ceiling. The noise level is pretty loud, but it wasn't annoyingly so. One thing we really liked was the fact that all seating seems to be booths--no banquettes smashed closely next to one another (I never like feeling like I'm having dinner with the diners on either side of me, and if seating is banquette-style, I always try to snag an end table.)

The drinks and menu are inspired by "1950's Coastal Florida," according to the restaurant's website (that is also apparent from the large mural on one wall), and the drink and food menu reflect this. My husband enjoyed a CF Mojito, and it was really well done, with just the right combination of mint, lime, rum, sugar and soda. It was almost as good as the ones we make at home. I went with a glass of Oyster Bay Sauvignon Blanc--very nice, crisp and herby, with some lime notes. However, I wished the wine list, especially those selections by the glass, had been a bit more extensive. One of my big pet peeves when it comes to some restaurant wine lists is a glut of Chardonnays on the list, often made in the same style. I can see if restaurants want to include, say, an oaky Napa or Australian Chardonnay, an unoaked New Zealand, and a French Chablis, but to put several similar CA Chardonnays on the list is a bit much, especially for those of us who aren't a fan of oaky whites. But my wine choice was delicious.

The menu has some interesting choices, but it's not that extensive when it comes to seafood. For a restaurant inspired by the Florida coast, we thought there could have been at least a few more seafood dishes included. For those diners who don't like seafood, there are a few chicken, steak and rib dishes.

We started with a mixed green salad with grape tomatoes, sun dried cranberries, garlic croutons and champagne vinaigrette, which was lovely. My only wish would be to include bleu or goat cheese by default, instead of charging $1 for it. We thought the salad was screaming for bleu cheese, so we up charged.

My entree was sauteed shrimp with creamy grit cakes, which also had bits of smoked ham, roasted corn, asparagus, peppers and onions, all in a cajun cream sauce. It was low country seafood at its best. The sauce was smoky, rich and creamy, the grits were formed into triangular cakes and then deep fried, and the shrimp was perfectly cooked. It's not the typical entree I select when dining out, but it was a winner.

My husband opted for the Hong Kong style sea bass (clearly not EVERYTHING on the menu is inspired by 1950's Florida...), steamed over bok choy in a soy sherry broth, with sticky rice and topped with thin slices of crispy fried ginger. Steaming in broth is a preparation that is perfect for fleshy sea bass, and this was melt in your mouth fish.

We split a piece of key lime pie for dessert--creamy, limy and topped with graham cracker crumbs--a great choice that wasn't too filling. Our service was attentive, although seemed a bit rushed towards the end (when we saw the wait at the bar and in the lobby we understood why.)

If you haven't already tried Coastal Flats (and there is another location in Tysons), it's definitely worth a trip.

Moules et vin

I went to Cafe Deluxe for dinner last night--I've always enjoyed their food and casual atmosphere. Had one of my favorite dishes: mussels steamed in white wine, butter and herbs, and frites.

What to drink with steamed shellfish like mussels and clams? Cafe Deluxe's wine list is a bit limiting, but you can't go wrong with one of the Sauvignon Blancs, which will bring out the herby flavor in the broth.

When we were in Nice a few years ago, we enjoyed Moules Frites (mussels with thin French fries) several times, as that is basically the area's signature dish. And most of the locals drank dry rose with it, which also paired very nicely.

A third choice is Muscadet. A light white from the Loire Valley, it's pretty much made to go with the shellfish so popular in the area. With good acidity, some lemon or apple notes, and a bit of a mineral finish, it's a smart choice. "Sur lie" on the label means it was aged for a bit on the lees, the dead yeast cells that are leftover after fermentation, which can add body and complexity.

A brief Sherry primer

With all of the buzz about Spanish wines (especially those from the Priorat region--and if you haven't tried those, a good producer to start with is Onyx. It's sold at area Total Wine stores, and also appears on CityZen's menu), here is some basic information about Sherry. Ofter misunderstood, or seen as only a cooking wine, Sherry styles run the gamut from very light and dry, to heavy and sweet, with other styles in between. Experiment with a few bottles and some Spanish tapas (for a great cookbook, check out Jose Andres "Tapas: A Taste of Spain in America"), or head to one of Andres' famed DC area tapas restaurants, Jaleo.

Sherry: The Basics

• Produced in SW Spain (Andalusia) in 3 towns: Jerez de la Frontera, Puerto de Santa Maria and Sanlucar de Barrameda
• Made with the Palomino and/or Pedro Ximénez grapes
• Fortified wine—neutral grape brandy is added after fermentation. (Different than port, where brandy is added during fermentation.)
• Top producers: Gonzalez Byass, Croft, Pedro Domecq, Harvey’s, Sandelman, Osborne

Types of Sherry:

Fino: Light, dry
Manzanilla: Dry to medium-dry, (fans of Manzanilla claim the salt air of Sanlucar, where it's made, influences the flavor)
Amontillado: Dry to medium-dry
Oloroso: Dry to medium-dry, dark, full-bodied
Palo cortado: Dark, superior grade
Pedro Ximénez: Dark, sweet
Cream: Sweet

Jay-Z finds a new Champagne to endorse

After dissing Roederer's Cristal a few months ago, claiming the owner is a racist, he has now endorsed a small, little known Champagne house. Armand de Brignac, described by the importer as an "ultra-luxury product," is featured in Jay-Z's new video.

It does have the bling factor going for it--it's in a gold-plated bottle with a pewter label in the shape of an ace of spades, and it's also referred to as "Ace." So don't be surprised if that term pops up in more and more rap songs in the near future...

I haven't tried this Champagne--it had only been available in France, but now it's being imported to the U.S. (no doubt in part because of the publicity that Jay-Z is giving to it...) But the packaging, at least, looks gorgeous (definitely one of those bottles you save after you open it and display on a home bar.)

Glass wine "corks"

I'm just starting to hear and read more and more about glass wine closures made by Alcoa. They can be recycled, and, more importantly, they stop oxidation and prevent cork taint.

Whitehall Lane in Napa has started to use them for their Reserve Cabernet, and I have also heard of other wineries following suit.

We'll see if they become more popular than synthetic corks and/or screw caps. They certainly look attractive.

http://www.jobwerx.com/news/aa_biz-id=948151_541.html

More South African wines to try

I just finished my article on South African wines, which will appear in the Winter, 2007, edition of Pennsylvania's Wine Spirits Quarterly. Here are the reviews for the wines I tried for the article, along with the retail price in PA:

2004 Pecan Stream Chenin Blanc Stellenbosch ($10.99): This light-bodied white has a floral nose, along with crisp apples on the palate. Try it with pasta or chicken with cream sauce, or with soft cheeses and a fruit tray.

2004 Fairview Sauvignon Blanc ($11.49): A somewhat herbaceous aroma gives way to flavors of lime zest and gooseberry, along with good acidity and a mineral finish. Pair with a mixed greens salad with goat cheese and a light vinaigrette.

2004 Robertson Winery Pinotage ($9.99): Red berries are apparent on the nose, along with flavors of blackberry, smoke and a hint of nail polish. Goes well with beef, lamb and game dishes.

2003 Kanonkop Kadette ($13.99): This blend of Pinotage, Cabernet Sauvignon and Merlot (in roughly equal amounts) has a smoky, berry nose, and notes of rubber tires and blackberry on the palate. Try it with smoked meats or cheeses.

2002 Bilton Merlot ($20.99): A typical jammy Merlot aroma, with sour cherries and plums on the palate, along with a tart finish. Drink with chicken or tomato-based dishes.

Sour cherries in a glass

As part of a piece I am currently writing about South African wines, I tried a 2002 Bilton Merlot over the weekend ($20.99 in PA Wine and Spirits Stores, not sure about availability in the DC area.)

I was expecting typical jammy Merlot-like flavors. What I got instead was a mouthful of sour cherries. This isn't necessary a bad thing. Sangiovese-based wines like Chianti are ful of that sour cherry and dusty earth flavor, and Pinot Noirs from cooler sites like New Zealand and Burgundy can also exhibit a sour cherry/cranberry flavor. It was just unexpected. It certainly had gobs of zingy acidity, but I just wish it had had a bit more fruit and structure. It was a 2002, and I don't think it needs any more bottle ageing--it's as good as it's going to get.

Anyway, if sour red wines are your thing, seek it out. My mouth is watering right now just thinking about it.

It's all in the name...

Decanter reported that the EU has ruled against Italy, and that wine from the Fruili region, which has been called Tocai Fruiliano, can now only be called Fruiliano. The panel decided that the name Tokay (along with its spelling variations) can only be used for Hungarian wines (typically sweet, but not always.)

Italy is obviously not happy with this ruling, as 1. Fruiliano is not as descriptive; and 2. They will need to rebrand wine from this region, which is not an easy task. Under this same ruling, Tokay d'Alsace and Tokay Pinot Gris will need to change their names as well.

It's well known that in Europe (specifically, France and Italy), wine and food items are often named for the place from which they originate (think Champagne, Chianti and Parma ham). In the U.S., we unfortunately don't have the same restrictions and laws, especially for wines. Thus, you can find CA jug wines on the shelf with names like "Hearty Burgundy" and "Chablis." That always bugs me. Several times I have mentioned Burgundy and Chablis during a wine tasting, only to be told by a guest that they don't like these wines. When I question them further, they tell me that what they don't like are the jug wines that bear those names. Once they find out what "real" Burgundy and Chablis are, they are willing to give them a try. I realize that these labels have been on the bottles for a long time, and there are rebranding issues here as well, but winemakers are doing U.S. winedrinkers a disservice by this false advertising.

If you are a wine collector, you may want to pick up a case of the last vintage of Tokai Fruiliano. It's a definite collector's item.

Wine for pumpkin pie

I love the flavors of fall, especially pumpkin, cinnamon and nutmeg. But what to enjoy with that most American of desserts, pumpkin pie?

Well, to have a successful dessert and wine pairing, the wine needs to be at least as sweet as the dessert, if not moreso, or it can end up tasting like vinegar. Luckily, pumpkin pie isn't typically THAT sweet...

I would go with a Gewurztraminer (maybe Hogue or Chateau St. Michelle from Washington State). A spicy Gewurz will pair with the spices in the pumpkin pie, while adding some interesting and heady honeysuckle aromas.

You could also try a demi-sec Champagne, which has some sugar, as well as refreshing bubbles to cleanse your palate of the richness of the pie.

Happy baking!!!

"Diet" champagne

A new trend in Champagne is "Brut Zero," where no dosage is added to the finished product. Dosage is the sugar solution that is usually added to Champagne just before the final corkage. While it can be used to add body and complexity, it's also used to mask grapes that didn't ripen enough (a huge problem in the cold, rainy Champagne region), or to counter too much acidity.

However, some Champagne makers are skipping this final step, making a bottle of bubbly that tastes purer, with more mineral components than crisp fruitiness. It can be an aquired taste, but it's definitely worth a try if you are a Champagne lover.

If you want to try this style of Champagne, look for "Non-Dosed" on the label. Piper Heidsieck, among other prestigious producers, are now making this style.

These non-dosed style would pair really well with shellfish, including oysters.

Wine on TV

After years of dating shows, races around the world, and surviving 30 days on a remote island, I guess it was bound to happen.

Decanter reported that 2 wine-related realty shows are in the works.. Filmaking has begun for "The Winemakers," where amateur oenophiles will make wine in Paso Robles. And "Corkscrewed" The Wrath of Grapes" will premiere in November (this show is a joint US/UK venture...)

Maybe the popularity of reality cooking shows led producers to think "hmmm....what about wine?" And of course, if I had heard of this shows before now, I would have loved to audition for them. But I'm not sure how popular they will be with the American public. Are the TV viewers who watch realty shows the same ones who consume most of the wine in the U.S.? Not sure about that...

Nonetheless, I'll get my TiVo set when I hear air dates, and give them a go.

Some wine and food pairing tips for cooler weather

By October, we've pretty much traded in our shorts and t-shirts for jeans and sweaters (though you wouldn't know it by yesterday's weather in the DC area.) Here are some food and wine pairings to celebrate the arrival of autumn:

Côtes du Rhône: This French wine can be a blend of up to 15 grapes, including Syrah and Grenache, and it’s made for cold-weather comfort foods. Its earthiness pairs well with any mushroom-based dishes, including Coq au Vin and stuffed mushrooms.

Gewürztraminer: Literally “spicy grape” in German, this wine offers a touch of the exotic, including aromas and flavors of honeysuckle and ginger (think potpourri in a glass, in a good way.) Pair with roasted pork tenderloin, or ginger-peach crisp.

Red Zinfandel: Big, bold and spicy, (and nothing like its distant cousin White Zinfandel,) Red Zin is perfect for Steak Au Poivre, and is also the perfect match for your Thanksgiving turkey.

Here comes a Pink Truck

Red Truck wines, the popular, low-priced wines that you can find at World Market and other stores in the DC area, has just rolled out Pink Truck.

A cross between Zinfandel, Grenache and Mourvedre, this wine seeks to attract wine drinkers who think White Zin is too sweet (or too embarassing to drink), while dry Roses are too, well, dry. Pink Truck has 20% less residual sugar than White Zinfandel, while retaining some sweetness, along with strawberry and raspberry flavors.

I'll have to give this a try. I love dry Roses, and I'm curious to see if Pink Truck is more like a true Rose, or more like "white Zin light."

If it's decent, it could be a good choice for Thanksgiving turkey, to satisfy those who don't like red Zin or dry whites...

Need some help in pairing food and wine?

If you feel overwhelemed when attempting to pair food with wine, there are lots of resources available to help. First of all, remember that there are no hard and fast rules. The "white with fish and red with meat" rule is WAY out of date. It makes more sense to think about 1. the way a dish is prepared; and 2. any sauces of accompaniments.

Here are some books that I recommend on the subject of food and wine pairing:

Perfect Pairings, by Evan Goldstein: Part cookbook, part informational source, this Master Sommelier provides information on classic pairings, as well as some you may not have thought of.

How to Match Food and Wine, by Fiona Beckett: This small, pocket-sized book (64 pages) is a good, basic reference to keep on hand when planning a menu.

Great Tastes Made Simple, by Andrea Immer: Andrea's enthusiasm and love of wine is infectious, and her books are approachable, easy to read and chock-full of information.

Good luck! And remember, if you book a wine tasting or Wine 101 class with me, I'll provide lots of food and wine pairing tips during the class. Check out my website for more information.

Kelly is now a featured speaker of the Washington Wine Academy

I have recently jumped on board with the area's largest wine education organization, the Washington Wine Academy. They provide wine tastings and classes for groups of all sizes, and especially needed someone to conduct tastings for smaller groups. Since the majority of my tastings are typically for 30 or less guests (for bridal showers, bachelorette parties, dinner parties, etc.), it seemed to be a perfect fit.

You can find out more about the WWA, and read my bio, here. I'm looking forward to a fun and successful partnership with them.

Made in the U.S.A.

I went to a wine tasting last night where the theme was "wines from your home state." Now, there were only a few of us there, so the entire country wasn't well represented, but we tried several from Virginia and California (no brainer to find good wine from THAT state...) as well as the bottle I brought from Pennsylvania (Clover Hill Riesling. Winery owned by the family of good friends of mine. It was a decent Riesling, and certainly not as sweet as I had feared.)

Wine is made in all 50 states. Yes, even Alaska. However, in my humble opinion, some states cheat when it comes to winemaking, sourcing grapes from other states, and just fermenting it. (I realize that even CA outsources grapes, but they also grow a ton of them, making them more "legit" in my eyes...)

I guess I shouldn't be bitter about that. Winemaking and wine drinking are growing at a rapid rate all over the U.S., which can only be a good thing. It's just that, if I visit, say Minnesota, and bring back a bottle of Minnesota wine, I would like to know that the whole product came from Minnesota. I'm not singling out this state, who for all I know DOES grow its own grapes for wine. Just using it as an example.

It's similar to going on vacation to Hawaii, bringing back some ticky-tacky souvenirs, and finding out that they are made in China. Just not as satisfying.

Anyway, I will continue to seek out local wines wherever I go. My brother is living in Hawaii right now, and I heard they make pineapple wine there. Could be interesting...or absolutely undrinkable. But I'd still like to try it.

New DC Food and Wine Show in November

I just found out yesterday about a brand new food/cooking and wine show in DC called the Metropolitan Cooking and Entertaining Show. It'll be held from November 3-5 at the Washington Convention Center, and it will include cooking demonstrations, wine and beer tasting, and talks by lots of famous "foodies." Tickets are $20 in advance, and $22 the day of the show.

I plan on being there at some point during the weekend at the Washington Wine Academy table. If you are looking to book me for a wine tasting for the holidays, (maybe for a wine club, dinner party, holiday party, etc.), stop on by. Or just stop on by to say hello.

Check out the website:

http://www.metrocooking.com/home.html

What did you say it tastes like?

Looking for a red that's a little bit different? Look no further than South Africa's Pinotage. This red grape, a cross between Cinsault and Pinot Noir is rough, gamey, and savage. It's borderline funky, and can have notes of rubber, tar, leather and nail varnish (it may sound disgusting, but it's quite fascinating...) Serve it with game (as the locals do,) or with any grilled or roasted red meat. Spier and KWV are common producers. If you haven't already, give it a try this fall.

Celebrate the arrival of fall

Fall is here. Next to summer, it's my favorite time of year. I love "sweater weather," pumpkin picking, and sitting by the fire with a glass of port or a big red. Wines that seemed too heavy in the heat of July and August become perfect in October or November.

Celebrate the arrival of autumn with one of these monster red wines, such as a GSM from Australia. These wines, an acronym for the grapes used (grenache, syrah and mourvedre), are similar in style to Rhone Valley blends, offering brambly fruit, spice and pepper.

Look for GSMs by Peter Lehmann, d'Arenberg, and Rosemount, among others. Enjoy a glass or two while putting away your shorts and t-shirts, and breaking out the sweaters and sweatshirts.

My article on wineenthusiast.net

Check out my latest article on Wine Enthusiast's website, which talks about wine matches for junk food.

Leathery Barolo

I was talking last week in my blog about how according to researchers, Nebbiolo has been shown to induce sleepiness.

This past weekend, though, I tried one that certainly didn't make me fall asleep. On the contrary, I sat up and took notice...

It was a 2001 Marchesi di Barolo. Barolo needs to be aged by law at least 3 years, so this one is going on 5. What's interesting about this kind of wine (as with all good reds...) is that over the years, complex flavors can develop, from strawberry, to violet, to mushrooms, to leather. This one smelled and tasted like a new leather jacket--in a good way. Very funky, and very interesting. The tannins were still there, but they did mellow out a bit during the bottle ageing, and I'm sure they would continue to do so.

This bottle retailed for $35--cheap by Barolo standards--and it's a bottle I would definitely go back to.

Nebbiolo for some "zzzzz's"

I read last night in the print edition of Wine Spectator that researchers did a study to measure the levels of melantonin in some red wines, and Nebbiolo came out on top with the highest amount. (Melatonin is the chemical responsible for relaxation/falling asleep.)

Nebbiolo is the classic Italian grape found in what's considered the best Italian red wine: Barolo. It's also found in Barbaresco (kind of a "mini Barolo.") Barolo is a monster of a red wine, that needs time in the bottle to develop its complex aromas and flavors, which can range from mushrooms, to leather, to violets, to berries.

Before we know it, Thanksgiving will be upon us, and the articles will start pouring out about how Red Zinfandel goes so well with Thanksgiving turkey. (While I agree, I think I'm going to find something ELSE to drink this year, just to be different...)

Since tryptophan (found in Turkey) also induces sleepiness--I'm sure all of the overindulgence of that day doesn't help either--I think I'll steer clear of serving any wine with Nebbiolo on Turkey Day. Otherwise, I won't be able to make it to pumpkin pie and Gewurztraminer...

Sunscreen for grapes?

Decanter reported yesterday that the winemaker for Quintessa wines in Napa Valley is spraying his grapes with a sunscreen type mixture to protect them from the scorching CA sun.

The mixture contains aloe vera--long known for its skin soothing propeties, algae--which has been known to block harmful UV rays, and yucca--a South American root vegetable traditionally used in alternative medicine (and cooking...)

Farmers in CA say this is a first, though it totally makes sense. If you can protect the grapes from too much sun exposure in hot climates (especially with global warming on the rise), and seal in moisture to prevent drought, it's a no-brainer. And, apparently, this salve won't affect the taste of the wine in the bottle.

If this is a success, I can see useful applications in other hot, arid wine-making areas of the world, such as parts of Australia, Spain, Portugal, Argentina and Southern France.

9/11: 5 Years Later

In the Spring of 2001, I attended the Windows on the World Wine School at the top of the World Trade Center. This two month course was taught by Kevin Zraly: famed sommelier, wine writer and educator, and head of the wine cellar at Windows on the World Restaurant. And it was the reason for my wanting to leave the technology field and get into the wine business.

The course was, in a word, amazing. The view was breathtaking, the wines were incredible, and Kevin's teaching style was approachable, warm, funny and entertaining. I loved taking the E train to the World Trade Center stop, riding the elevator to the top of the tower every week, and getting there early enough to get a seat in the front row.

In the summer of 2001, my husband and I left the Metro NYC area, and moved to the metro DC area, leaving lots of friends behind, many of whom worked in New York. On September 11, 2001, I was working in Georgetown for a realtor. I remember the first email I received that morning, from my friend Nicolai, who lived in NJ. He said that something hit one of the towers. I sat riveted to the computer and to the radio, watching and listening as the events unfolded that we all are all too familiar with.

The rest of the day passed in a blur. I went home early, and watched the news the rest of the day. I thought of the Windows on the World Restaurant, and all the employees who worked there--some of whom helped pour wine during my course, or waited on me when I went there for dinner after my last class. I thought about the beautiful view, and the beautiful towers. And I wondered if Kevin Zraly was safe.

It was so hard for me to process the devastation and loss of life. I kept thinking about the wine cellar, and all of the thousands of bottles that were lost. I think, for me, it was easier to think about bottles of wine being lost, than people's lives.

The Windows on the World School continues today, though the course is taught from a hotel in midtown. Kevin was at home that day, outside of the city. It goes without saying that 9/11 changed all of us in profound ways. I will never forget. And I will never forget my time at the top of the tower, each Monday evening, that spring.

Famous wines

MSN did an article yesterday about celebrities who have opened or are opening wineries:

http://lifestyle.msn.com/FoodandEntertaining/TheWineLife/Article.aspx?cp-documentid=686957>1=8526&wa=wsignin1.0

Arguably, the most famous of these is Francis Ford Coppola, whose Niebaum-Coppola winery opened in 1975. His most recent offering is single-serving sparkling wine in a can named for his daughter Sofia. More of a marketing ploy than a serious wine? Truth be told, it tastes pretty good. And at parties and openings, it's becoming a necessary accessory to hold a can in one hand, and a designer handbag in another.

Another great celebrity-owned winery is that of golfer Greg Norman, who makes killer shiraz and other wines in Australia. I'll admit, since I'm not a golfer, I didn't even know he was one until after I started drinking his wines...I just drank them because they were tasty.

Mario Andretti got into the wine business in 1996. Being from his hometown of Nazareth, Pennsylvania, I heard about this business venture from the very beginning. Heck, my mom even got me an autographed bottle--she just saw him around town and asked him for a signature (he's pretty approachable, and Nazareth is a small town.) He's had a lot of success in California with the Italian varietal Sangiovese, the grape used in Chianti and Brunello di Montalcino.

The next generation of celebrity winemakers? Well, Vince Neil of Motley Crue has opened Vince Wines, and Sting owns a very small winery in northern Italy and produces wine for just his friends and family. Oh, how I wish I were on Sting's friends and family list...

New robot "sommelier" can identify wine and cheese

Scientists in Japan have created a robot that can correctly identify dozens of wines and cheeses.

It's not always 100% foolproof, though, as demonstrated when it identified one reporter's hand as being prosciutto, and another's, bacon. Gross.

Useful applications include finding the best produce, and using it in fine wine auctions to determine if a wine is good, or has gone bad due to cork taint or other problems.

I don't think that sommeliers, wine stewards, critics and educators need to worry about losing their jobs because of a robot, though. While the robot does a decent job of recognizing some wines as soon as the bottles are opened, the accuracy decreases as the wine breathes, and the aromas chemically change.

And, there is nothing like the personal touch of someone who really knows and enjoys wine, who can help you find that perfect bottle to go with your special dinner, at a restaurant.

Are you certified in cork?

Wine lovers often have a love-hate relationship with corks. They offer a tight seal and allow wines to age, and uncorking a bottle is one of the classic, romantic parts of enjoying wine.

However, with 3-7% of the world's wines affected by cork taint, which leads to wines that smell and taste of wet dog, wet basement and wet newspapers, is it any wonder that wine lovers are seeking other alternatives, such as screw tops and synthetic corks? Who wants to spend thousands of dollars on a case of First Growth Bordeaux, lay it down for 20 years, and then find out that 1/12 of your investment (or maybe even more...) has succumbed to cork taint?

APCOR, the Portugese Cork Association, has designed what they call a cork certification course--an online quiz where you can find out how much you really know (or don't...) about cork. It's not as easy as it looks. Give it a try on http://www.realcorkusa.com/.

D'Arenberg wines for a rainy day

A damp, rainy, miserable day like today calls for a wine to really look forward to at dinnertime...

And anything by Australian winemaker d'Arenberg fits and the bill.

If you want something that tastes great but is easy on the wallet, try their Grenache Syrah Stump Jump McLaren Vale, with cherries, raspberries and spice, for just 1o bucks.

Looking for a splurge? There's always The Dead Arm Shiraz McLaren Vale at 60 bucks a bottle, an extremely complex Shiraz that will leave you rattling off taste and aroma descriptors long after the bottle is finished.

For a price compromise, go with Shiraz/Viognier The Laughing Magpie McLaren Vale, for 30 dollars. This Rhone valley style blend offers blackberries and honeysuckle, an interesting and delicious combination.

And raise a glass to the weather the rest of the week, which is looking up.

Labor Day Barbeque?

Happy Labor Day! If you are spending this last hurrah of summer by hosting a backyard or picnic, you might be having good old burgers on the grill. So what to serve besides beer and soda? How about some reasonably-priced American Cabernet Sauvignon? Here are some of my favorites:

* Chateau St. Michelle Cabernet Sauvignon Columbia Valley: This beauty from Washington State is done in the Bordeaux style--refined and elegant, with the classic Cab characteristics of black cherries and a bit of cedar, along with sturdy tannins.

* Dry Creek Cabernet Sauvignon Dry Creek Valley: cherries, plum and cedar, and smooth tannins, make this a great choice.

* J. Lohr Cabernet Sauvignon Paso Robles Seven Oaks: A steal at the price, this Cab offers tons of cherries and currants, and a slightly oaky finish. A real winner.

Enjoy your holiday!

Wine and carrot cake?

A client of mine for an upcoming wine tasting/dinner party asked me today what she should serve with dessert she is serving, which is carrot cake.

As a general rule, if you are serving wine with dessert, the wine needs to be at least as sweet as the dessert, if not sweeter, or it can come off tasting too tart and vinegar-like. Carrot cake isn't THAT sweet (the icing is probably the sweetest part...), so she would be safe going with a demi-sec Champagne or sparkling wine, or a regular or late harvest Gewurztraminer.

The Gewurztraminer would especially work, in my opinion, as the spice in the wine would bring out the spice in the carrot cake. And as far as American bottlings of this grape (which literally means "spicy grape" in German), look for Hogue, Chateau St. Michelle, and Fetzer.

Kelly's article in Washington Woman magazine

Check out the September issue of Washington Woman magazine for a wine tasting article I wrote, "Fall in Love with Cooler Weather Wines." The issue which should be available in libraries, groceries stores, etc. in the Metro DC area any day now.

You can also read the article on Washington Woman's website:

http://www.washingtonwoman.com/html/wines.shtml

Esser Cellars Cabernet Sauvignon

While at the beachhouse last week, we took turns cooking dinner, and then ate out the rest of the week. My sister-in-law and brother-in-law made a mean linguine with clam sauce, and we enjoyed it with a bottle of Esser Cabernet Sauvignon.

This Cab, while not earthshattering or stellar, is a decent buy for $10. With black cherries and spice, along with smooth tannins, it's a pretty easy-drinking, non-cerebral Cabernet.

If you do buy a bottle, though, drink it relatively soon. It doesn't have the depth or tannins to stand up to long cellaring.

Wine for a BLT

While enjoying a BLT for lunch today (unfortunately, without wine,) I got to thinking about what wine would pair with this sandwich (one of my faves.) You have the acidity of the tomatoes, the greasiness of the mayonnaise, and the bacon's smokiness and fat. Oh, by the way, I always add a slice of raw onion to my BLTs, making them BOLTs (which sounds MUCH better than BLOTs, don't you agree?)

Although there is a good handful of wines that would go nicely with BLTs (Sauvignon Blanc would pair with the tomato's acidity, and Cotes du Rhone is an all around good red choice, with enough of a backbone but not too much tannin), the best pairing I came up with is Chianti.

Usually relegated to Italian pasta dinners, Chianti works with BLTs for several reasons. First of all, the Sangiovese grape has a bit of an "earthy," "dusty" quality that matches that of smoked and/or cured bacon. And, perhaps even more importantly, Chianti has enough acidity to both pair with the tomatoes, and cut the fat of the bacon and mayo.

Just a thought for your next picnic, or lunch on the deck.

Kelly's latest wine certification results are in!

Sorry for not posting last week, but I took a much needed vacation in Virginia Beach, where we enjoyed lots of warm and sunny days on the beach...

While I was there, the results of my WSET (Wine and Spirits Education Trust) Advanced Certificate in Wine and Spirits exam finally came back from London. I received a score of Pass with Distinction in both the written portion and the blind tasting portion of the test.

The next step is the Diploma program, which is a two-year, rigorous program that involves a lot of self-study, followed by the Master of Wine program.

For more information about the WSET and their wine certification programs, go to http://www.wset.co.uk/.

Where to find out what's going on?

Just wanted to give a plug for one of my favorite websites to find out what's going on in the DC area: The List Are You On It? Founder Nycci Nellis does a great job of letting subscribers know about restaurant openings, wine dinners, special events, and lots more.

Subscribe to The List, and stay "in the know" about hot happenings in and around DC.

What the heck is a gooseberry?

Fans of Sauvignon Blanc will often hear the wine described as having a flavor of gooseberries.

You may ask yourself "what the heck is a gooseberry, and what does it taste like?"

Well, if you taste Sauvignon Blanc, and detect a tart flavor that you just can't put your finger on...that's most likely gooseberry. Related to the currant, it's grown in the U.S. and in Europe, and has a very distinct flavor. (If you like sour foods, then you'll probably like these...)

Trader Joe's sells them in the dried fruit section. But I'm warning you now that they will make your mouth pucker (I love all things sour, and my mouth is watering as I'm writing this...) And Gourmet magazine has a recipe for gooseberry pie.

So, the next time you have a glass of Sauvignon Blanc, and what you smell and taste isn't grass, or grapefruit, or lemon (other varietal characteristics), remember that it could be the flavor of this small, tart berry with the huge punch.

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.