Wine in the Sack

When I'm in the mood for a red wine, I rarely turn to Cabernet. It's not that I have anything against the grape, it's just that my taste tends to turn to other big reds, like Shiraz, Malbec or Zinfandel.

But a few weeks ago, I bought a bottle of Wine in the Sack 2003 Cabernet Sauvignon for 3 reasons: the wine clerk highly recommended it; the price was cheap enough ($10) to make me want to give it a shot; and the packaging and name were just too clever to pass up.

You see, the wine does come in a sack, (but of course you also can't overlook the double entendre...) Wine in the Sack is made in Chile's Colchagua Valley (value wine lovers, take note--there are great Merlots, Cabs and Carmeneres coming from here), and after glass bottles became the preferred vessel for wine back in the 1700's, winemakers starting wrapping bottles in burlap to protect against breakage. Today, it's a great marketing gimmick and conversation piece.

So how was the wine? Not bad for a Cab in that price range. Chewy but approachable tannins, dark cherry and plum flavors, and a bit of bitter chocolate on the finish. Great with a flank steak on the grill, or with perhaps the last beef stew of the season.

Spain's bright whites

Spain's reds from the Rioja region have long been popular in the U.S., and those from Priorat have been gaining ground as well. In terms of white wine from Spain, Albarino from the Rias Baixas region is finally getting its due, and the U.S. is now the number 1 importer of Albarino .

A bright, light white wine, Albarino is a great match for seafood, and is a suitable alternative to Pinot Grigio or an unoaked Chardonnay. It's typically unoaked to retain its zing, but sometimes it goes through malolactic fermentation to tame it a bit. And, like many light whites, it's best enjoyed within a year or two after bottling, before the attractive fruit and acidity fade.

Incidentally, Albarino is used in Portugal to make the light, sometimes fizzy but always fun Vinho Verde wine--a nice choice for warmer weather when you are looking for a wine with low alcohol.

My latest article on Wine Enthusiast's website

Here is an article I wrote about taking a day trip to Woodinville, WA, home of Chateau St. Michelle and Columbia wineries, Red Hook brewery and several eclectic restaurants.

Fashion for the wine lover?

I just caught this "offbeat" article on CNN.com:

http://www.cnn.com/2007/WORLD/asiapcf/03/15/australia.winedress.reut/index.html?eref=rss_offbeat

Gives new meaning to the term "organic fashion," doesn't it?

Pairing: Verdicchio and Fennel

I love cooking with fennel in the autumn and spring months. This fragrant ingredient is also called anise, and is full of the distinctive aroma and flavor of licorice. In autumn, I like to roast fennel and pair it with sauteed-yet-still-crisp haricots verts. In springtime, I saute fennel with pork loin chops, shallots, garlic and white wine. When you include it in recipes, remember to use only the white "bulb" part, not the stalks, as well as the fronds (good for garnishing.)

One wine that pairs really well with fennel-based dishes is Verdicchio dei Castelli di Jesi. Made in the Marche region of Italy from Verdicchio grapes, it's crisp and light, with lemon and fennel notes, a bit of "slatiness," and a slightly bitter finish. It goes especially well with the pork chop dish I like to make, and would pair equally well with a salad topped with thinly sliced raw fennel and a lemon vinaigrette, or with any light delicate white fish (I'm thinking cod or skate topped with capers and a lemon sauce...)

You'll recognize Verdicchio on the wine store shelf by its green amphora bottle. Look for producers Santa Barbara, Colonnara and Fazi Battaglia--all available at Total Wine stores.

Whole Foods Enoteca

Last week I checked out the new Whole Foods in Fair Lakes (a gorgeous store, by the way...complete with a gelato counter--so hard to find good gelato close to where I live.)

The store has a decent wine selection, but what's really cool is the upstairs wine loft's enoteca (reviewed in 3/7/07's Washington Post's food section). It's a small, intimate room surrounded by windows that has low lighting and dark wood tables. Purchase a debit card in any amount, insert it in a slot above the bottle of your choice, and then sample any of 80 wines--you can get a 1, 3 or 5 oz. pour. Many wine styles and price points are represented (including a $24 1 oz. sample of Chateau d'Yquem...). The wine stays fresh due to special tops that pump nitrogen into the bottles, preventing oxidation.

This is a great place to go with a small group of wine loving friends, or your wine club. You can sample wines that may be beyond your budget if you were to buy an entire bottle. You can also "try before you buy"--helpful if you are hosting a dinner party or special event and need to find that perfect wine. There are cards on the table that you can use to rate the wines you try, and you can also order some small nibbles to enjoy while you are tasting and evaluating.

A very cool idea.

Guinness or wine for St. Patrick's Day?

Being part Irish, I enjoy a pint or two of Guinness at any time of the year, not just around St. Patrick's Day. ("Guinness is a meal," after all.) But the demand for Guinness is slowing down in Ireland, while the demand for wine--at least with a meal--is increasing. People are starting to get specific, too, when requesting wine--asking for a varietal instead of just a "white wine," for example. Luckily for the makers of Guinness, sales aren't slowing down in other parts of the world, especially North America and parts of West Africa.

If you are making (or going out for...) corned beef and cabbage this weekend to celebrate St. Pat's day, what should you drink with this favored Irish dish? I like to boil mine with cabbage, carrots and lots of pickling spices, and then enjoy it with spicy mustard. If you are preparing it that way and want a red wine to drink with it, then I would recommend either a spicy red (Malbec or Shiraz), or a dry or off-dry Gewurztraminer. The bit of spiciness in those wines will pair with the pickling spices and mustard. You also can't go wrong with a fruity, young Rioja. Remember that corned beef is not as heavy or "beefy" as, say, a steak or pot roast, so a lighter red would be lovely.

Whatever you decide to drink, Happy St. Patrick's Day! Slainte!!!

A Reserve Syrah and a good luck dinner...

A few years ago when my brother (a flight surgeon in the Navy) was stationed in Bremerton, Washington, my husband and I took a trip out to see him. We spent lots of time in nearby Seattle, and took a day trip to Woodinville--site of Chateau St. Michelle and Columbia Crest wineries, as well as Red Hook brewery and brewpub and a host of trendy, eclectic restaurants.

We did the reserve tasting at Chateau St. Michelle, and brought back a few bottles. (Their grounds are gorgeous, by the way, and the winery is housed in an actual "chateau"--definitely worth a visit if you are in the area...or even if you aren't.) One of the wines we bought was the 2001 Columbia Valley Reserve Syrah.

My brother's stationed in Hawaii right now, but he's being deployed to Iraq next month to be the primary physician for the Marines he's been working with. He visited us this past week before leaving in April for 7 months, and I figured what better time to open the bottle of Reserve Syrah than the evening before he left. We enjoyed it with filet mignon with Demi-Glace, sauteed mushrooms and onions and grilled asparagus.

The wine was opulent and intense, with lots of dark berries, and a dark ruby color, and it finished with a bit of chocolate.

A votre sante, RJ. Here's to your health and safety. Be careful over there, and come home soon.

2006 Spy Valley Marlborough Sauvignon Blanc

I know it may seem like I am always waxing poetic about my love for New Zealand Sauvignon Blanc, but what can I say? I haven't met one that I don't like. It's my favorite white varietal right now--so food-friendly and refreshing. I love the grassy, herby and citrusy notes.

This past weekend, I tried the 2006 Marlborough Sauvignon Blanc from New Zealand winery Spy Valley. Last year, when I attended the NZ trade tasting in DC, I had the pleasure of attending a sit down tasting of NZ Pinots facilitated by Spy Valley winemaker Ant Mackenzie, and then chatting with him a bit afterwards after Spy Valley wines, and NZ wines in general.

Ant wasn't at the DC festival this past weekend, but a woman representing NZ wineries said that Ant thinks the 2006 Sauvignon Blanc is one of their best recent vintages. I couldn't agree more.--the wine stopped me dead in my tracks. There is a lot of passionfruit on the nose, followed by lime and some "flintiness" on the palate. The acidity is balanced by fruit and weight (due to ageing on the lees...), and it's just an overall damn fantastic wine.

If you enjoy NZ Sauvignon Blanc, run, do not walk, to your nearest wine store and grab a case of this gem.

A Standout Riesling from Down Under

One of the best whites I tried this past weekend at the DC Int'l Food and Wine Festival was a 2004 Tamar Ridge Riesling from Tasmania. It had a very indicative floral nose, along with apples, pears and minerals on the palate. The wine finished bone dry, and would be a perfect accompaniment to Easter ham, Thai curries, pork loin. And it would also be perfect on its own on the patio this spring or summer. Tasmania's cool climate keeps the wine's acidity high, resulting in an amazingly refreshing white.

This wine is imported by Robert Whale, and you can find it at Church Street Cellars in Vienna for $20.

Weekend of wine...

I went to the Grand Cru tasting at the DC Food and Wine Festival on Friday evening, as well as the trade portion of the tasting on Sunday afternoon. This week I'll be posting some reviews and vendor info from the show.

Stay tuned...

South American Reds

I dida wine tasting last Thursday evening on South American reds. We tasted a bunch of them, including several Malbecs, a Torrontes and a Carmenere. Here are some standouts:

2003Casa Lapostolle Cuvee Alexandre Cabernet Sauvignon
Colchagua Valley, Chile
$20
Gorgeous ruby color, with a rich, deep aroma of blackberries and chocolate. Good, rich fruit on the palate, with grippy tannins. This wine can be enjoyed now, or it could age a bit to mellow out the tannins.

2004 Trapiche Broquel Malbec
Mendoza, Argentina
$12
A smooth, jammy Malbec with lots of dark berries and just a touch of spice. Would pair wonderfully with lamb chops or rib eye steak on the grill.

2005 Crios de Susana Balbo Syrah/Bonarda
Mendoza, Argentina
$15
A blend of 50% Syrah and 50% Bonarda (the most widely planted grape in Argentina). Not as inky, dark or "over the top fruit bomb"-y like some CA Syrahs can be. The Bonarda grape tends to mellow things out a bit, making for a lovely, easy drinking red.

Chablis...the "other" Chardonnay

So many good wine-related stuff in the Food section of the Washington Post today...a review of the wine bar at the new Whole Foods in Fairfax...a cover story on how BYO is changing the face of dining out in Philadelphia...Dick Rosano's review of some bold whites for the season (including Vouvray, an under-appreciated Loire Valley white that is one of my favorites.)

I loved Ben Giliberti's piece on Chablis--which can be another misunderstood white to the uninitiated. Mention "Chablis" to a casual wine drinker, and thoughts will often turn to the jug wine from California that bears the name on the label. CA "Chablis" has as much to do with real French Chablis as Gallo "Hearty Burgundy" does with a Grand Cru Nuits St. George...absolutely nothing except the name.

Ben's description of the good stuff is spot on. Chablis has crisp apple and/or pear on the palate, with a steely, mineraly, even flinty quality (many believe that this is caused by the flinty soil in the town of Chablis.) By law, Chablis has to be made with 100% Chardonnay.

It's bracing acidity and (my favorite part...) lack of oak treatment make Chablis a perfect food wine. I tend to shy away from New World chardonnays unless 1. I have tried them before and know they aren't oaky; or 2. the label says "unoaked." I just don't like feeling like I am sucking on an oak chip...never mind that "oak bombs" can often kill the taste of food. Chablis, on the other hand, goes well with shellfish (raw or cooked...), chicken dishes, pasta with cream sauces, and on and on.

Chardonnay is not an aromatic variety like, say, Sauvignon Blanc or Riesling is. The flavor often depends one the winemaking choices (oak fermentation and aging vs. stainless steel; blending with other grapes like Semillon, etc.) Chablis is a perfect example of how one wine made from Chardonnay grapes can taste so very different from another.

Grab a few bottles (Ben gives lots of great choices), and compare them to New World Chardonnays. If you tend to say "ABC" when it comes to whites ("Anything But Chardonnay"), you may find a new favorite.

Women-only wine tasting event

If you are a woman wine lover in the Metro DC area, mark your calendars! The Washington Wine Academy will be offering a women-only wine tasting on April 26, from 7:30-9:30 at the P&C Art Gallery in Alexandria. I'll be on hand to pour and discuss wines for spring, as well as food and wine pairing tips for the cuisine of the season.

Check the Washington Wine Academy's site in the next few days to get more information and register for this event. And be sure to tell a friend!

A funky, South American White

I love aromatic white wines like Gewurztraminer and Viognier. Add to that list Torrontes (pronounced "tore-ahn-TEZ"), , the spicy and floral wine from Argentina. Made from the grape of the same name, it's heady aromas and flavors of honeysuckle and jasmine, as well as hints of spices like cardamon, make for a very interesting sip. Enjoy it by itself, with a cheese and fruit platter, or with Asia dishes (especially Thai and Indian curries).

One to try is the 2005 Santa Julia Torrontes. There is some rose and jasmine apparent on the nose and palate, as well as lychee nuts. It's rich and decadent, yet has balanced acidity. Torrontes is one of those distinctive, "love it or hate it" wines, and I definitely belong to the former camp.

You won't find many Torrontes on your local wine store shelf, but it can be worth seeking out if you enjoy this style of wine.

Donaghy Estates Sparkling Wine

Just watched this week's TiVoed episode of 3o Rock. Alec Baldwin's character, Jack Donaghy, tried the first vintage of "Donaghy Estates"--his family's sparkling wine. The wine was, in a word, unpalatable, and Jack wondered how he was going to get rid of the thousands of cases he had. He eventually used Kristal's falling out with the rap community to his advantage, getting rap star Ridiculous (LL Cool J) to hawk it. Turns out his entourage couldn't even drink it.

Using the phrase "Cat's pee on a gooseberry bush" to descibe Sancerre (which I love...) is one thing, but Jack read Robert Parker's description of Donaghy Estates as "satan's urine after a hefty dose of asparagus."

That was hands down the quote of the week.

A little "Fourplay" can be a good thing...

Opened up a bottle of 2003 Fourplay last night with dinner (polenta slices baked with vodka sauce and mozzarella cheese). The wine is a blend of four native Sicilian grapes: Frappato Nero 25%, Nerello Cappuccio 25%, Nebello Macalese 25%, Nero D'Avola 25%.

It definitely wasn't a very fruity wine--earthiness, cedar and oak were more apparent. It had decent acidity, but unfortunately also an alcohol-aftertaste/feel. A bit of chilling and decanting helped that, though.

The wine is available at WineStyles stores for around $15.

Target Wine Cube...Part Deux

Thanks to the readers who emailed me and said that they tried Target's Wine Cube. The consensus seems to be that the favored varietals are the Cab/Shiraz and Aussie Cab/Shiraz blends.

I was on a quick trip to Target the other night and didn't get to peruse the wine aisle and Wine Cubes, but I'll be sure to pick up a cube or two on my next trip. Wine cubes or any wine in a box is a smart choice for a weekday dinner, when you don't want to open up a bottle just for a glass or two. It's also great to keep in the fridge for cooking.

Cheers!

Target's Wine Cube

Always a fan of the hip-yet-cheap Target stores, I was intrigued recently by the Wine Cubes in their new wine aisle at their Reston, VA location. A sleek version of wine in a box, it comes in three sizes: 3 L, 1.5 L and 250 ml; and a handful of varietals. It's perfect for a picnic or the beach, where you can enjoy a few glasses without breaking the "no glass on the beach" rule (and for those bold enough, you could totally get past the "no alcohol on the beach" rule, since the packaging looks like a big juice box...not that I'm condoning that, mind you.)

If any of my readers have tried these wines, drop me an email or post a comment on the blog and let me know how they are. I posted an entry about the similar French Rabbit wine in the Tetrapak a few months ago--that wine was quaffable if not cerebral, and I expect this to be the same. But who knows? I may be pleasantly surprised.

WineStyles store

On Saturday, I headed to the WineStyles store in Fair Lakes. I have been on their mailing list for awhile, but haven't had the chance to make it down there until this past weekend.

WineStyles is a franchise which strives to make wine approachable. Wines are categorized into adjectives such as "crisp" or "bold," and food and wine pairing suggestions are given for each category. The Fair Lakes store is in a really attractive space. Owners Jim and Marcie are very friendly and knowledgeable, and what the store lacks in inventory they make up for in customer service and some interesting wine choices. There is also a selection of cheeses, spreads, crackers and Virginia peanuts to purchase along with your wines.

Every Saturday, from 1-4 PM, you can taste a selection of their wines. On the tasting bar this past weekend were:

MarQuee Classic Riesling (Australia) (**actually, there was a CA Sauvignon Blanc in place of this wine when I was there...)
Yasa Blanco (Spain)
Montellori Chianti (Italy)
Syrahtica Syrah (California)
Louis Latour Chateau Les Ricard (France)

The Syrahtica was my favorite--a gorgeous, smooth Syrah with lots of rich dark berries. Turn the (unopened) bottle upside down for a surprise on the label, related to the name. At $18.99 it was a bargain, in my opinion.

If you haven't yet been to WineStyles, stop by sometime, especially on a Saturday afternoon where you can sample some of their wines.

See you again soon, Jim and Marcie!

On the rocks, straight up, or in a stick?

When I'm not drinking wine, my beverages of choice are either gin and tonic (preferably Tanqueray...), or, in the warmer months, Mojitos, complete with fresh mint from my garden. (The first Mojito I had was about 8 years ago when I visited my brother in South Beach...ahh...memories.). Both cocktails are refreshing and relatively light (compared to something like, say, a Manhattan...). And it probably explains why I really like wines that have a good amount of citrus and/or acidity, like Sauvignon Blanc and Riesling.

I was pleasantly surprised while waiting in line at Target tonight to see that Orbit has released a new "exotic" flavor of gum called Mint Mojito. It's VERY refreshing, and tastes very much like the cocktail that bears its name. With just the right blend of (authentic tasting) lime and mint, it's a great little pick me up.

The demise of Wine X magazine

I subscribe to the email version of Wine X newsletter, a snarky, irreverent wine publication designed for twenty-somethings. I just read that the magazine is folding. The founder and editor blames lack of industry support, claiming although much attention is paid to creating new wines, ad campaigns, etc. for younger wine drinkers, Wine X has not received the same kind of attention and focus.

Since I am in my 30's, I'm a bit older than the target demographic for this magazine. But I never really "took" to this publication--it felt a little too "self-aware" to me. But I'm all for anything that brings in new wine lovers--especially young ones who may have felt that wine was too intimidating, but who felt that Wine X made it more approachable. So for that reason, it'll be missed.

Happy Chinese New Year!

Planning on making or ordering some Chinese food or Dim Sum to celebrate the Year of the Pig? Break open a bottle of some Asian-friendly Riesling. Riesling can run the gamut from bone dry to dessert-style. But all of them, even the sweetest styles, should have good acidity to cleanse the palate and make any residual sugar more, well, palatable. And aromas and flavors will range from apple to peach to floral.

If you select a German bottle, look for Kabinett or Spatlese for off-dry styles. My favorite American producer is Chateau St. Michelle. Their basic offering is delicious, but for a little bit more money you can enjoy the Eroica Riesling--about $17 and definitely worth it. Bonny Doon's Pacific Rim Dry Riesling is also a nice choice, as is J. Lohr.

Happy New Year!

Paso Robles wine event in DC

Just got an email about a Paso Robles wine tasting event in DC on March 27, sponsored by the Paso Robles Wine Country Alliance.

Worth the trip if you are interested in finding out more about this hot wine region, and tasting what's coming out of it. I've tasted some impressive Paso Syrahs and Cabs over the past several months.

New Zealand Pinot Noir tops Bon Appetit "foodie" survey

The March issue of Bon Appetit has the results of the 10th Annual Readers' Survey. New Zealand Pinot Noir won out as the "wine you order when you're trying something new".

Those of you who have been reading my Blog for awhile may know that I attended a NZ trade tasting last summer, which included a sit down tasting of NZ Pinot Noirs. There is a lot of buzz about these wines, and some say they may rival some of the best Burgundies in about 10 years or so.

While I found some of them too tart, and lacking the distinctive silky tannins, there were some standouts. Wines from Spy Valley, Matua Valley and Rockburn come to mind as having the right blend of tart cranberry or other fruit along with interesting and earthy undertones. Some of them reminded me of good bottles from Oregon.

A good Pinot can be an excellent choice for dining out, as it can pair with anything from salmon, to chicken, to duck. If you are looking to venture beyond CA, Oregon and France, and a NZ Pinot is on the menu, give it a try if you are looking for something new.

Chilly Valentine's Day...

My hopes of making a romantic Valentine's Day dinner of grilled lamb chops was dashed since I couldn't get to the grocery store last night to buy the necessary ingredients due to the snow and ice...

Opting instead for some decent sushi takeout from an area Japanese restaurant, along with a bottle of Mumm Cuvee M--the subtle pink color and delicious complexity make it a great Valentine's Day sipper, and sparkling wine pairs well with sushi, especially cleansing the palate from fatty tuna and salmon...

Happy Hearts Day!

Wines for Valentine's Day

Planning a special Valentine's dinner for you and your sweetheart? Here are some ideas for wines to serve with some common holiday menu choices:

Baby lamb chops: A dark, inky, sensual California Syrah will work perfectly with seared or grilled baby lamb chops. Look for Ferrari-Carano or Kunde Estates.

Lobster: A buttery Chardonnay will fit the bill and pair well with the richness of steamed, broiled or boiled lobster. Hess, Groth and Cakebread Cellars are all good choices.

Oysters: The mineral notes of a French Muscadet work well with the clean taste of oysters on the half shell. Domaine Sauvion is a producer that's consistent and readily available.

Filet Mignon: Nothing goes better with filet than a big Australian Cabernet. Try Peter Lehmann, Penfold's or Rosemount.

...

And with dessert...if you are having chocolate, try a demi-sec Champagne or sparkling wine. You also can't go wrong with a tawny port.

Happy Hearts Day!

American Idol goes to...Paso Robles?

Decanter reported that American Idol producers Nigel Lythgoe and Ken Warwick have purchased the Villa San Juliette vineyard in Paso Robles, California. Self-proclaimed wine novices, they are now "smitten" with the grape and look forward to making Cabs and other wines.

I'm a huge American Idol fan (my favorites are Bo Bice and Chris Daughtry...), and Villa San Juliette will be on my itinerary whenever I visit Paso Robles...

Virginia wineries featured in Imbibe magazine

Check out the latest issue of Imbibe magazine for a feature on "lesser-known" wine regions, including Virginia. Horton Cellars is featured, which, along with Barboursville, is one of my favorite VA wineries.

Do I need to smell the cork?

Clients sometimes ask me if it's really necessary to smell the cork when the sommelier presents it to them in a restaurant. The answer is no! Wine with a cork that smells a bit "off" could still be fine, and vice versa. When the sommelier hands the cork to you, just give it a quick look--if you see wine on the bottem of it, then it means the bottle has been stored on its side--a good sign, since oxidation can change a wine's aroma, flavors and color. If the wine is a bit older, you may see some cork damage (it might be drier, or cracked). This might not necessarily mean anything, so give the wine a taste to be sure.

Incidentally, about 5% of wines produced suffer from what is referred to as "cork taint." This is caused by the presence of TCA (2,4,6-trichloroanisole) in the cork, and it can give wine a musty, wet basement aroma and taste. If you encounter this in a bottle of wine, have the sommelier replace it, or take it back to the store.

Cork taint is one of the major reasons that winemakers are now using synthetic corks and screw caps. Synthetic corks do not provide as good a seal as real corks, but the technology is improving all the time. Many New Zealand and South African producers are embracing screw caps--inert gas is inserted into the top of the bottle to prevent oxidation, before the screw cap is applied. It's fine for wines that are meant to be consumed relatively young. It's also very convenient to take a bottle of screw-capped wine on a picnic--no corkscrew to worry about!

Temporary hiatus

To all readers of Kelly's Grape Times:

I will only be posting sporadically to this blog for awhile, as I am taking some personal time off. I will also be reposting the best of some of my earlier blogs.

I will be picking up again in March with my wine events business and freelance writing. Thanks to all of you who have enjoyed perusing my blog, and know that you can look forward to more wine tips, news and suggestions soon!

Cheers!

Tamas Estates Zinfandel

A few weeks ago, I reviewed a Barbera from Tamas Estates on this blog. On Saturday, we tried their Zinfandel. It's a blend of 90% Zinfandel and 10% Barbera (after all, Tamas is a Cal-Italian winery...). We were pleasantly surprised by the nice peppery, berry flavors, especially for a Zin at a low price point like this. And it wasn't overly alcoholic like so many Red Zins can be.

The wine is screw capped, and we had another glass the following night. We were a bit disappointed to learn that the flavors dropped off a bit, but after some aeration in the glass, it "perked up" again. So, for this wine, either enjoy the entire bottle in one sitting, or be sure to aerate it the next time you enjoy it.

Here are the detailed wine notes from the Tamas website:

http://www.tamasestates.com/new_pdfs/zinfandel_tasting_note.pdf

Article about my business in The Washington Post Sunday Magazine

Check out this Sunday's (January 21) Washington Post Magazine's "Making It" column for an article about my wine tasting events business.

You can also read the article online.

The Launch of Vintage Magazine

A new regional lifestyle magazine is launching in April. Vintage Magazine will cover "Coastal Carolina Beer, Wine and Cuisine." The magazine will be based in Wilmington, North Carolina, and I will be the regular wine columnist.

The website should be up and running soon--and if you live in that area, look for copies to hit the streets in early April.

New federal gov't label proposal has winemakers nervous

A new proposal from the federal government that would require winemakers to disclose common allergens used in the process of making wine has some wineries nervous.

For centuries, winemakers have used things like egg whites, isinglass (fish bladders), ox blood and other interesting items to fine wine. "Fining" is the process of adding something to the wine so that unwanted particles "stick" together. Then the unwanted components--including the fining agent--are filtered out. The resulting wine can be clearer and purer.

Winemakers argue that since the fining agents are removed before the wine is sold and consumed, they should not need to include these items on the label, and doing so will scare away the customers. Proponents of the label argue that because of the prevalent food allergies, it's necessary for consumers to see this information on the label, especially since wines may also be used for cooking.

Rainy day, looking forward to a good meal

So we decided to take advantage of DC's Restaurant Week, and we made reservations for this evening at Colvin Run Tavern, Chef Bob Kinkead's restaurant in Tysons Corner. We visited Kinkead's in DC a few years ago, and loved the seafood and the stellar service. We have high expections for this place as well.

I'll be posting my review this weekend or on Monday.

My article in Pennsylvania Wine and Spirits Quarterly

My article on South African Wines, "A Taste of the Exotic," is out in the Winter, 2007 edition of Pennsylvania Wine and Spirits Magazine. For those of you who live in PA, you can pick up a copy at any of the state's wine and spirits shops. If you live out of state, you can read the article on my website.

Warm temperatures threaten current ice wine harvest

Warm temperatures (and lack of those below freezing) are threatening the ice wine harvest in Germany, Canada and the Northeastern United States this year.

Ice wine depends on freezing temperatures. The grapes remain on the vine until they freeze, at which point they are crushed. The frozen water is removed by the crushing process, and what's left is pure, concentrated grape juice. The resulting wine has a clean, pure, "grapey" fruit flavor and wonderful acidity.

Because of the gamble of producing ice wine, as well as the small yields, the per bottle price is certainly not cheap. But in my mind, it's worth every penny. Ice wine is a beautiful example of what a sweet dessert wine should be, with wonderful fruit flavor and intense sweetness, yet bracing acidity.

Some producers, like California's Bonny Doon, "fake" the procedure, putting grapes in a freezer before crushing them. Their Vin de Glaciere (which means "wine from the freezer") is a delicious, less expensive alternative to some of the pricier, authentic ice wines (Inniskillin from Canada is one of my favorite "real" ice wines..)

Ice wine lovers may need to seek out wines like those from Bonny Doon, especially this year.

Barbera

Recently, I received a few bottles of wine from Tamas Estates winery. Located in CA's Livermore Valley, Tolosa is a Cal-Italian winery. Their varietals range from Pinot Grigio and Sangiovese to Barbera and Zinfandel.

We tried the Barbera with some sauteed, well-seasoned shrimp. I was taken aback by the level of delicious fresh berry fruit and light, supple tannins. There was also a hint of vanilla from the oak, but it was well integrated into the wine. The wine retails for $16.95, and is a blend of 80% Barbera and 20% Merlot, which explains a bit of the "jamminess" we tasted.

If you haven't given Barbera a try, and you like reds on the lighter side, seek it out. It's very food-friendly and can be a nice alternative to Merlot or Pinot Noir.

In the DC area Tamas is sold at Dupont Center Market, Super Fresh Food, Conneticut Ave Liquors, Freedom Market, DOwtown Spirits and Deli, Best Supermarket, Universal Liquor, Union Wine and Liquors. It's also served at Smith and Wollensky, La Chaumiere and Mantis.

PA Liquor Control Board gets a new chairman--but what does this mean for wine lovers?

I read on Friday that the PA liquor control board's chairman, Jonathan Newman, has resigned due to differences with Gov. Rendell. Newman, a wine afficionado, had been a big champion for wine sold in PA. The popular "Chairman's Selections" program offers wine lovers the chance to purchase premium wines at vastly discounted prices, and "premium" stores offered wine lovers lots of selection.

The new chairman, P.J. Stapleton, admitted that while he does enjoy a glass of wine from time to time, he does not share Newman's passion for wine. This has wine distributors a bit nervous, and they wonder how doing business in PA will change.

I am a Pennsylvania native, and I lived there for 22 years. It's no secret that the state run and controlled liquor and wine business is so limiting. In PA, you need to go to a "state store" to buy liquor and wine, and these stores are not open on Sundays. And, until the "premium" state stores starting popping up around the state, the selection of wine was unbelievably small. Now, at least, some stores exist that have much larger wine sections, including temperature controlled reserve and high-end wines. (Beer is a whole separate problem--you can only buy six packs in bars and six pack shops, with most beer being sold by the case at "beer distributors.")

I check the PA Wine and Spirits website from time to time, and I am blown away by the value of the Chairman's Selections--some of the bottles are discounted 50% or more. Critics of this program see it as a way for Napa and other locations to "dump" wine that is not selling, but I personally think a lot of great values can be had.

PA has made lots of strides, wine-wise, in the past ten years. (Although, arguably, things would be a LOT easier if you could just buy wine in grocery stores...and on Sundays.) Let's hope that the new chairman keeps focus on the grape, for the sake of wine lovers everywhere.

Restaurant Week DC

Looking to dine in one of DC's best restaurants at a reduced tab? Then make reservations at one of the restaurants participating in DC Restaurant Week from January 8-14.

You can get a 3 course prix fixe lunch for $20.07, or a 3 course prix fixe dinner for $30.07. Some restaurants are featuring their Restaurant Week menu choices on their website, and offer optional wine pairings for each of the courses.

However, tables are going fast (as my husband and I found out last night when trying to make reservations for next Friday for Colvin Run Tavern and a few other spots...), so log onto Open Table, or call the restaurants, to make reservations soon.

Bon Appetit!

VA Winemakers keeping their fingers crossed

Winemakers in Virginia are hoping that the Saxman bill, which would allow winemakers in the state to sell directly to stores and restaurants (unlike out of state wineries) will pass this year in the General Assembly.

The bill lost in last year's vote, but many attribute that to lack of lobbying from winemakers.

Clients often ask me what I think of VA wine, and if I buy and drink a lot of it. I typically respond that while I like to support the local wine economy, I think that a lot of the wine in the state is vastly overpriced, compared to the bottles I can get from South America or Australia, for example (cheaper price, better quality.) The Saxman bill would lower prices, since wineries won't have to go through distributors to sell their products. That might make me (and lots of other wine lovers in the state) more apt to buy VA wine on a regular basis.

Skincare for oenophiles

Just have to give a plug for some cool skincare products I received for Christmas. The Body Shop has a grapeseed line of cleanser, toner, moisturizer, night cream, etc. All of the products smell a bit like grapes, which is def. a great thing. And the stuff works.

Have a look

Happy New Year!

Hope you all enjoyed your New Year's Eve the other night. We entertained some family members, and served a French Bistro-type menu. Here were the dishes and accompanied wines:

Mussels steamed in white wine, butter, garlic and shallots
Rosemary olive oil bread
Sauvion Vouvray

Coquilles St. Jacques
Potato Galette
Baby spinach salad with bleu cheese vinaigrette
Mumm Napa Valley Cuvee M

Toast at midnight: Domaine St. Michelle Blancs de Blancs

Molten chocolate cake


I've always been a big fan of both the Cuvee M and any sparkling wines from Domaine St. Michelle. The Cuvee M has a good amount of Pinot Noir in the blend, giving it a gorgeous blush color (not QUITE as pink as a rose sparkling wine, though...) and lots of fresh peach aromas and flavors and nice complexity. And the DSM Blancs de Blancs is just a good all around, versatile sparkling wine.

Hope your holidays were spent with good friends and family, good conversation and fantastic food and wine. Here's a toast to a happy and healthy 2007. And keep checking my Blog for more wine tips, news, suggestions and advice.

Cheers!

A toast for Christmas

Wishing all of you a very Merry Christmas, and best wishes for a happy and healthy 2007. In honor of my Irish heritage, here is a toast for Christmas morning:

"May peace and plenty be the first to lift the latch on your door, and happiness be guided to your home by the candle of Christmas."

Hope you enjoy a wonderful day on Monday with good friends and family, good conversation, and good wine. Happy holidays, and thanks for your support in 2006!

Wine board game

I came across a board game that tests your wine knowledge--everything from recognizing labels from famous wineries, to identifying the wine inside of a bottle based on its shape. Bouquet, The Wine Game, touts itself as "not a matter of life and death, it is simply a question of red and white."

Created by Britt Backe, a certified Swedish sommelier, Bouquet became available in the United States in December of 2004. Apparently, both wine novices and experts alike will enjoy the game and be able to answer the questions. (There are 3 levels to all questions: amateur, professional and connnoisseur.)

I've never played the game, or seen it in person, but it sounds like it could be fun for a group of wine loving friends or wine club members to play. The website lists retailers all around the U.S. by state--looks like UnWined in Alexandria is the only place in the DC metro area that currently carries it.

Low-end, high-end stemware

If you are like me, you are afraid to get really expensive stemware for the breakage factor. I'm worried not only about my guests, but about my klutziness while cleaning them and letting them dry. Most of my stemware is Spiegelau, Riedel's main competitor, which still offers the large bowls and thin rims I love, but at a bit lower price tag. (Of course, I have still broken a glass or two while cleaning them, which always breaks my heart...)

However, last year my husband got me a set of Vivant Champagne flutes from Target's Riedel line, and I was sold as soon as I opened the box. They fit my criteria of a thinly rimmed glass (which always makes the wine tastes better, for some reason...), and the shape is really pretty and elegant. At $40 for a set of four, the price is right, too.

So if you are in the market for decent stemware that doesn't break the bank, or need a last minute gift, check out the Riedel collections at Target. They carry different sized wine glasses, as well as beer glasses and a decanter. They all come packaged in sleek boxes, and make a wonderful Christmas gift for any wine lover (or for yourself...)

You can see the collection here.

Ahhhh...Bourgogne

Slate's recently posting about Burgundy's Trois Glorieuses wine event--three huge events for wine lovers--evokes very fond memories for me of my time in Burgundy during a French vacation several years ago....

http://www.slate.com/id/2155249/?GT1=8900

Expensive bubblies for New Year's Eve

Looking for a high-end bottle of Champagne for your New Year's Eve party? Forbes Magazine talks about some of the most expensive offerings here.

Of course, if you have a Champagne palate but a beer budget, there are bottles of the real stuff that do cost a lot less (the following bottles all sell for about $35 a pop, no pun intended):

* Taittinger Brut Champagne NV is elegant and rich.
* Veuve Clicquot's Yellow Label Brut Champagne NV is full-bodied and yeasty.
* Duval-Leroy Brut Champagne NV is a Wine Spectator Best Buy, rating 93 points out of 100, and is also full-bodied, with bread and lemon notes.

If you are having a party on New Year's Eve (large or small), what you may want to do is get enough of the good stuff for the actual toast at midnight (and/or for dinner, if you are hosting a dinner party), and then supplement with less expensive CA sparkling wine or Spanish Cava.

Here's to toasting 2007 in style, whatever your budget!

New Cal-Italia winemaker

I just got an email about a new winemaker in CA specializing in Italian varietals. Apparently, the winery is catering to younger, 20-something wine drinkers.

I haven't tried the wines yet, but I hope to soon. I'm especially a big fan of Barbera, and the company also has a Pinot Grigio, Sangiovese and Zinfandel.

http://www.ivantamas.com/index.html

I'm dreaming of a white Christmas

If you are a fan of white chocolate (which, I know, technically isn't chocolate, but for lack of a better name, that's what they call it...), you may wonder what kind of wine to drink with it.

Last night, I did a wine and chocolate tasting for a client, in which I paired 4 chocolates with 4 different wines. My choice for Lindt's white chocolate truffles was a Moscato d'Asti from Villa Lanata. Moscato is made in the Piemonte region of Italy (northwest part of the country), from the Moscato/Muscat grape. It's fermented in a variation of the tank method, and the resulting wine is very grapey, semi-sweet, and frizzante (semi-sparkling). It's also low in alcohol--this particular wine was 5.5% abv.

The residual sugar in the wine paired nicely with the super sweet white chocolate, while the bubbles and acidity cleansed the palate of some of the candy's richness. This pairing even converted those who don't favor white chocolate, and/or sweet wines.

Villa Lanata is available at area Total Wine shops.

Spain's answer to "What do I drink with sushi?"

When asked by friends and clients what wine to enjoy with sushi, I often steer them towards a sparkling wine such as Prosecco or Cava. Often underrated as a "food wine," sparkling wine's acidity pairs well with food and cleanses the palate. If they are looking for a still wine, then I suggest a New World sauvignon blanc, or a Spanish Albarinho--both are light, crisp choices that typically don't see oak.

Spanish winemaker Freixenet has just released another option for sushi--a white wine called Oroya. Oroya is a blend of Airen (the most widely planted white grape in the world, incidentally,) Macabeo and Alexandria Muscat. I have not read a review of the wine, but Maccabeo and Airen are relatively neutral grapes. The Alexandria Muscat will give some floral and "grapy" notes, so the wine in general is most likely a pretty light white.

Freixenet plans to create a rose wine for sushi next, as well as a totally different Oroya in Argentina with Torrontes and Pinot Noir. That could be interesting...

New wine option for a picnic or BYO concert

Australian wine company Hardy's has released a single-serve 187 mL bottle that comes with a plastic wineglass attached to the cap. The company is hoping to attract wine drinkers who go to outdoor sporting events, etc. where you can bring your own wine.

Hardy's plans on marketing it in the UK next year--not sure when or if it will hit the United States. But, along with all of the other current wine in a box options, and the Tetra Pak (which I commented on a few months ago--kind of like a large "juice box" of wine), picnickers and others who enjoy drinking wine in the great outdoors now have lots of easy options that don't require a corkscrew or glassware.

Bordeaux wine tasting at the French Embassy

Last night I attended a wine tasting of Bordeaux and Champagne Grands Crus at the French Embassy. It was sponsored by the Embassy and the French National Center for Scientific Research (CNRS), and Dr. Denis Dubourdieu from the Institute of Wine and Vine Studies at the University of Bordeaux led us through the tasting of these phenomenal, prestigious wines. Here are my reviews:

Chateau Haut-Bailly 2001 (First Classed Growth, Graves, Pessac-Leognan): This wine had an intense purple/ruby color, and aromas of black currants and some wood--though it was still pretty fresh for a 2001. On the palate there was some earthiness, along with subtle fruit (the fruit was more apparent on the aroma than on the palate.) The wine exhibited easy tannins, which were velvety on the attack and silky on the finish.

Chateau Margaux 1995 (Premier Grand Cru Classe, Margaux): Since this wine was a bit older, there was some color variation on the rim, but it was still a really pretty ruby color. The aroma was less fruity than the Haut-Bailly, with scents of truffles, woods and "day old ashes" (in the words of Dr. Dubourdieu). The flavor was classic Bordeaux, with grippy tannins and a long finish. This wine still has a lot of good years left in it--the tannins will continue to mellow.

Chateau Cheval Blanc 1998 (Premier Grand Cru Classe A, Saint-Emilion): This wine had an intense, opaque color, and the aroma of smoke and wild strawberries (most likely from the large amount of cabernet franc in the blend...). There were berries at the beginning, then the fruit died off a bit. The wine had good acidity, as well as finesse. This was my second favorite red of the evening.

Petrus 2001 (Pomerol): Wow, wow, wow. The wine's color was deep ruby, and on the nose were intense blackberries, black cherries and plums. This wine was VERY fruit forward for an Old World red, and very powerful, with a long finish. It reminded me a bit (dare I say it?) of a Napa Valley or Australian merlot. This was my favorite red of the evening...then I found out it costs about $900 a bottle (if you can get your hands on one...) Well, if someone else is buying I'd drink it any night of the week.

Chateau d'Yquem 2001 (First Great Growth Sauternes): What can you say about a wine that both Wine Spectator and Robert Parker rate as a 100 pointer? The beautiful, intense gold color gives way to an attractive, honey aroma. On the palate the honey continues, balanced by good acidity. Even though this wine spent THREE years in barrel, there is absolutely no taste of wood...or of the botrytis, for that matter. Perfection in a bottle.

Louis-Roederer Cristal 1999 (Prestige Cuvee Champagne): What better way to end the evening than with some fine Champagne? This was a delight to enjoy with the passed hors d'oeuvres at the end of the tasting (shrimp wrapped in bacon, mini crab cakes, smoked salmon). With a light yellow straw color, a tinge of yeast and bread on the nose, and a delicate, medium-bodied palate, the 1999 Cristal is simply delicious. (I do have to admit, though, that I prefer good old Veuve Clicquot Yellow Label at $35 a bottle...good thing, because it's much more in my price range.)

It was an amazing evening at the French Embassy, with fantastic wines and an educational lecture. Vive la France! Vive les vins de Bordeaux!

Wine with Indian cuisine

Rupen Rao offers Indian cooking classes in the DC area, as well as a wealth of Indian recipes on his website. (I met him at the recent Metropolitan Cooking and Entertaining show in DC.) Indian food is one of my favorites, and pairing wine with it can be a bit challenging, as there are a lot of competing spices and seasonings to contend with. Here are some suggestions and guidelines when selecting wines for Indian cuisine. Check Rupen's website in the near future for some wine pairing advice from me:

Gewürztraminer: Since “gewürztraminer” literally means “spicy grape” in German, this wine can pair perfectly with the spices and seasonings in Indian cuisine, especially ginger and cardamom. And since many bottles have a bit of residual sugar, gewürztraminer will tame the heat in curries and other spicy dishes.

Riesling: With aromas and flavors of crisp apple and peach, good acidity, and often a hint of sweetness, riesling is a match made in heaven for Indian cuisine. Try a glass or a bottle the next time you have a curry dish made with fruit like peaches or apricots. And, as with gewürztraminer, the touch of sugar in the wine will counter the heat in chili peppers and other spices.

Sauvignon Blanc: Sauvignon blanc’s enticing flavors of lime, grapefruit, gooseberries and herbs make it a food-friendly choice for any cuisine, as the bracing acidity wakes up your taste buds and makes you want to go back for another bite of whatever you are eating. Try it with dishes that include tomatoes, lemons or limes, which will match the wine’s acidity. With coconut milk based curries and other dishes, sauvignon blanc will cut some of the richness and taste extremely refreshing.

Rosé: Not to be confused with white zinfandel, rosé wine is completely dry. It has some of the complexity and weight of a red wine (think red berries and spice), as well as the acidity of a lighter white. Rosés can hold their own next to a lot of Indian dishes, including those made with lamb.

Sparkling wine: Often underrated as a food wine, and saved for special occasions, Champagne and other sparkling wines can be enjoyed with many different kinds of food. The refreshing bubbles and palate-cleansing acidity would especially work with Indian dishes that have heavy sauces.

Pinot Noir: Crave a bottle of red wine with your Indian food? Pinot noir is a smart choice, as it offers lots of fruit (cherries, raspberries, cranberries,) but typically has silkier, smoother tannins than more full-bodied red wines such as cabernet sauvignon or merlot, so it won’t dry out your mouth or fuel the fire of a spicy dish you are enjoying. If you are serving a variety of Indian dishes at your next dinner party (or if you are out at a restaurant and everyone is ordering something different on the menu,) pinot noir is a great selection. It can pair with everything from tandoori chicken, to fish curry, to palak paneer.

Must have wine book for your Christmas list

Jancis Robinson has recently updated her must-have tome on all things wine-related, The Oxford Companion to Wine, which is now in its 3rd edition.

Chock full of information--it's all in there, from wine growing regions and grape varietals, to wine making terms and power players. Amazon is offering it at the reduced price of $40.95, which is a steal for everything included in the book. There are more than 300 new entries, and three quarters of the original entries have been updated. Entries on brandy and distilled wines have been removed, leaving more room for "regular" wine entries.

If you are looking for something to add to your own Christmas list, or need a gift for a wine lover, this addition to any wine library is a stellar choice.

Bubbles, bubbles, bubbles

The latest issue of Wine Spectator has an article entitled "American Sparkling Wines Surge," which goes on to review and list some of the best sparkling wines the U.S. has to offer (in their opinion). I've long been a fan of U.S. sparklers, which are often much cheaper than their Champagne counterparts. And, since some of the U.S. producers were started by French Champagne houses (Mumm, Roederer and Domaine Chandon, for example), you get the French influence and experience, without the price tag.

Here are some of my favorites (many of which are also reviewed in the article...)

* Schramsberg: This northern Napa producer was responsible for supplying the White House with sparkling wines from the Nixon administration up through and including the Clinton administration (not sure what George W. is serving these days...) Their make a refined Blanc de Blancs, a full-bodied Blanc de Noirs, and several others.

* Mumm Napa Valley: My favorite offering from this house is Cuvee M (blue label), which has some berry aroma and flavor, along with a bit of bite.

* Domaine Ste. Michelle: These sparklers are made in WA by Chateau Ste. Michelle, and are an absolute steal. My favorite is the Blanc de Blancs, which has crisp apple and pear and some toasty notes.

Consider a domestic bottle of bubbly for your New Year's Eve celebration. We have lots of great ones to offer in this country.

The "City of Wine"

Architect Frank Gehry has designed a hotel, spa and restaurant for Spanish winemaker Marques de Riscal in Rioja. Dubbed the City of Wine, the building definitely has Gehry's signature style all over it--lots and lots of curvy metal, with no sharp corners or angles in sight. The colors of the building's roof (red, gold and silver), represent wine, the mesh around the bottle and the foil, respectively.

There are several other hotels in northern Spain designed to attract wine lovers.

Mmmmmm....mint

Taking a break from wine today to talk about spirits. Bailey's has introduced 2 new flavors to its Irish Cream line: chocolate mint and caramel.

I am sitting here right now sipping coffee with International Delights limited edition chocolate mint creamer, which probably made me think of the new Bailey's chocolate mint. And, it IS December 1, after all, the month of peppermint candy canes and mint chocolate cocoa.

I haven't tried either of the new Bailey's, but I imagine the chocolate mint one is fantastic. Serve it over ice, blend it with some ice and vanilla ice cream, or make a mint chocolate parfait with vanilla ice cream, crushed oreos and the liquor.

Mmmmmm.....mint.

A gift for the wine lover who has everything

Looking for a Christmas gift for a wine lover in your life? How about the Wine Enthusiast's Wine Bouquet Kit. It comes with 36 vials of the most popular wine aromas, as well as aroma cards and instructions.

If you or someone you know has been baffled by some of the descriptions on the back of a wine label (Violets? Gooseberries? Currants?), then this kit can help.

By the way, I saw kits like this one at Williams Sonoma over the weekend, but they are sold in separate kits for red and white wines, include 12 aromas per kit, and go for $130 a pop. The Wine Enthusiast's kit is a much better deal.

Electric Reindeer

World Market is starting to advertise Electric Reindeer wine for the holidays--festive bottles that rely more on marketing than on taste (in my opinion...) Made by Adler Fels, Electric Reindeer comes with a festive holiday label that just begs you to take a bottle as a host gift.

The varietal wine comes in Merlot, Cabernet Sauvignon, Chardonnay and White Zinfandel. I have only tried the Merlot (a few years ago). Is it stellar? Absolutely not. But you could do worse than a bottle that features a funky reindeer on the label, especially for the price. It can be a fun little novelty for your next gathering.

Thanksgiving recap

Hope you enjoyed a nice Thanksgiving holiday, filled with good friends and family, as well as good cheer. Thought I would post a little rundown of what wines I served, along with mini-reviews:

* Pre-dinner cocktails: I served a Pomegranate sparkling wine cocktail with Zardetto Prosecco. Fill a champagne flute 1/3 of the way with pomegranate juice, and then top with Prosecco. It was very refreshing, especially since Prosecco has a "clean" taste without the yeasty finish that Cava or Champagne can have.

* Main course: I offered a Domaine Sauvion Vouvray (nice apple and pear fruit, maybe even a little peach, along with a bit of fizz), as well as an Angeline Russian River Valley Pinot Noir (good cranberry and raspberry fruit, especially for the price)

* Cranberry sauce: I made it spiced, with Cline Zinfandel, cinnamon sticks, cloves, allspice and orange peel. A real crowd pleaser, although I must admit that the wine tasted better in the sauce than it did on its own.)

* Dessert: Along with pumpkin and apple pie, I served a Hogue Gewurztraminer. It was very tasty, with a bit of spice and residual sugar on the palate, but I wished it has been a bit sweeter. Next time I'll select a late harvest version.

In the next few weeks, I'll be offering some options for the holidays. Feel free to email me with questions, or with your own suggestions.

Dessert Wine Pairings for the Holidays

Check out my latest article on Wine Enthusiast's website about pairing sweet wines with fall desserts.

I'll be serving Hogue Gewurztraminer on Thursday with some pumpkin pie. It's sold in a full-sized bottle, yet is sweet enough to stand up to dessert.

Happy baking!

Russian River Valley Pinot

I'm still going back and forth on what wines to serve for Thanksgiving, specifically the red for the main course. I typically serve Zinfandel--usually Ravenswood or Rosenblum--but this year I think I may go for Pinot Noir.

If I do, then one of my top choices will be Angeline Russian River Valley Pinot Noir. It's very fruit-forward, easy-drinking with supple tannins, and just an all-around great CA Pinot. It pairs nicely with not only the bird, but with side dishes like cranberry sauce--there is a lot of cranberry and raspberry on the palate.

It happens to be on sale this week at Total Wine for $12.99, so if you are making dinner for a crowd, it's also an economical choice. Just be sure to save a few bottles on the shelf for me...

Le Nouveau Beaujolais est arrive!

Yes, yesterday heralded the arrival of Nouveau Beaujolais, a wine that just weeks ago was hanging on the vine...

Beaujolais Nouveau (and all Beaujolais) is made in southern Burgundy from Gamay grapes, by a process called carbonic maceration. Whole bunches of grapes are put into the fermentation tank, and the weight of the grapes on top crushes the grapes on the bottom. A by-product of fermentation is carbon dioxide, which causes the grapes on top to ferment inside the skins.

The process takes about four days, and results in wine that is fruity and fresh, if non-cerebral. Carbonic maceration also causes aromas and flavors of bananas, bubble gum and cinnamon--pretty interesting stuff.

Unlike it's classier cousin Cru Beaujolais, Nouveau Beaujolais is not age-worthy. It's meant to be consumed within six months or so, and its release at the middle of November makes it a good choice for Thanksgiving dinner--it pairs well with turkey, cranberry sauce and other Turkey Day foods.

Look for popular producers Georges Duboeuf and Louis Jadot. Give this year's vintage a try and see what you think.

Old World vs. New World

Yesterday I reviewed a White Bordeaux, and touched a bit upon the differences between OW and NW Sauvignon Blancs. Here are some reasons for the differences in style between wines from the Old World (i.e. Europe) and the New World (i.e. everywhere else!)

Keep in mind, though, that there are exceptions, of course, to the following:

Why the Differences between Old World and New World?

Different growing conditions:

• OW—typically temperate, cool to mild, leads to lighter body and intensity
• NW—warmer, sunnier spots (in general), leads to fuller-bodied, bolder wines

Differences in tastes and traditions:

• OW—wine shares the stage with food—compliments, not overshadows it; food has deep, rich flavor, tradition is respected. "Wine is in the background, cuisine is the star."
• NW—wine is bold, like the food (think of American BBQ, hot wings, Australian food (shrimp on the Barbie, Asian Fusion cooking), South American bold, spicy food)

Old World Sauvignon Blanc to try

Those of you who read my blog on a regular basis know that I am a huge fan of Sauvignon Blancs from New Zealand. I just love how the true varietal qualities shine through the stainless steel fermentation--the aroma and flavors of gooseberries, lime, grapefruit and grass, as well as that bracing acidity.

But I am also a fan of Old World Sauvignon Blancs. Though I prefer a Sancerre to a White Bordeaux any day, I had the latter at a wine tasting this past weekend-- a 2004 Chateau de Rochemorin from the Graves region of Bordeaux. And even though it's common there to blend SB with Semillon, this example was 100% Sauvignon Blanc. It had a touch of oak, but it wasn't overdone. And the citrus notes peaked through, as well as a bit of a steely finish. A nice food wine or sipper on its own, at a nice price (around $12-$15.)

O2: The World's First Sparkling Vodka

Been feeling a bit under the weather...I hope to be feeling up to posting regularly soon. In the meantime, here is some info about O2, which is being billed as "the world's first sparkling vodka."

A long-waited vodka dream ironically came from England. As some magazines would call it “the champagne of vodkas” the O2 vodka is the world’s first sparkling vodka. Produced by the International English Distillers and created by Philip Maitland the 80-proof premium vodka’s production process is patented already. It took 18 months to develop the process that puts oxygen bubbles into the smooth tasting vodka to leave a lightly effervescent texture that gently tingles on the tongue. This unique British vodka is produced predominantly from wheat and a small amount of malted barley. Distilled and filtered three times in 100-year-old copper pot stills, for exceptional purity and smoothness.

For more information, check out their website.

How much wine will I need?

Confused about how much wine to purchase for your next get-together? Evite has a handy drink calculator on its website. Just plug in the duration of your party, how many guests will be attending (it's even broken down into "light," "medium" and "heavy" drinkers), and what drinks you will be serving (beer, wine and/or liquor.)

For my wine tasting events, I can get about 15 pours out of a bottle of wine (keep in mind that this is for a wine tasting, not a party.) So if you are getting together with your wine club, or with a group of friends, trying some new bottles, you'll need about 1 bottle per 15 people. If you are tasting a lot of wines (6-8), I definitely don't recommend more than this. However, if you are only trying, say, 3 or 4 wines, an extra bottle or two may be helpful if guests would like a glass after the tasting portion of the evening is finished.

And remember that there is a tasting sheet available on my website, so guests can note their overall impressions of the wines. Feel free to download and print it out as you need to.

Holiday wine and food pairings

In the upcoming weeks, I'll be offering suggestions for wine and food pairing tips for the holidays. Here are some ideas to get you thinking as you plan your menus for holiday get-togethers:

Pomegranate Sparkler: Pomegranate is being called “the new cranberry.” For a festive and refreshing cocktail, fill a Champagne flute two-thirds with Prosecco or Cava, and then top with pomegranate juice.

Thanksgiving: Try a California red Zinfandel or French red Côtes du Rhône with your turkey. For white wine lovers, offer a Vouvray from France’s Loire Valley: a crisp, food-friendly white made with the Chenin Blanc grape.

Hanukkah: Serve a mildly oaked Chardonnay, or a California or French Syrah, with lamb chops or rack of lamb. Check your wine store for kosher wines, which are becoming more readily available.

Christmas: The crisp peach and apple flavors of a German Riesling work wonderfully with baked ham. To bring out the spiciness of any cloves you added before cooking, try a spicy Gewurztraminer from the U.S. or Alsace.

Mulled wine: To enjoy this winter warmer, take a bottle of inexpensive red table wine, and add cinnamon sticks, cloves, nutmeg, sugar, and orange slices. Let the wine simmer (do NOT let it boil), and then serve it in mugs garnished with cinnamon sticks.

More high-end bubbly

Pernod has announced that it will release a bottle of bubbly that will make Dom Perignon, Kristal and other "high-end" Champagnes look, well, cheap.

Their offering will cost around 1000 Euros a bottle (about $1300), and not much more info is known about it at this time.

Looks like Jay-Z might have to reconsider his endorsement of "Ace of Spades" (which I reported a few weeks ago)...

Vendor review for Metro Cooking Show

As promised, here are some of the vendor highlights from this past weekend's Metropolitan Cooking and Entertaining Show:

* CurrySimple: With curry sauces that taste like they came out of your favorite Thai restaurant, this company rocks. I usually stick with the Yellow Curry, which is mild enough that my daughter can enjoy it too, but they have lots of different styles ranging from sweet Massaman to super hot green. A bag of their sauce is $8, but yields several meals. They also sell coconut soup mix and Thai Tea mix.

* Crepes a Go Go: This Gaithersburg restaurant and caterer offers crepes with countless toppings, ranging from sugar and butter, to Nutella and strawberries, to savory crepes with chicken, etc. They were giving away free samples at the show, and the line was long (but worth it.) I'll have to make it up to the restaurant sometime. Their crepes reminded me of the wonderful concoctions the street vendors sell in Paris.

* Stirrings: Their drink mixes and rimmers are always a hit (they started to run out of everything at the show on Saturday afternoon...wonder what they did on Sunday.) Since "pomegranate is the new cranberry" according to Bon Appetit and other foodie sources, try their Pomegranate mix in a vodka martini. Or mix it with some sparkling wine and a touch of lime juice for a pre-Thanksgiving meal cocktail.

* Lotus Chips: A totally addictive snack food, Lotus Chips come in several varities. My favorite was the tomato and basil, which would go perfectly with a glass of crisp Sauvignon Blanc.

* Monastery Bakery: This monastery and abbey makes truffles, fruitcake, and creamed honey. The honey comes in natural, cinnamon, raspberry, lemon and other flavors. Whipped until it's smooth, light and creamy, it has a long shelf life and goes well in your favorite tea, or on your favorite scone or baked good. I opted for the lemon--I figured that if I use that in my tea this winter, it's killing 2 birds with one stone. And it would also go well on a lemon blueberry scone.

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.