Weeknight dinner wine

It's Tuesday night, and you have arrived home late from work. Maybe a quick pasta dinner is on the menu, or perhaps a grilled chicken salad. Or maybe you picked up a pizza on your way home. If you want to enjoy a glass of red that goes with all of the above, and then some, and is inexpensive enough to open up on a weeknight, head to Italy.

The 2005 Montresor Badolino Le Banche de San Lorenzo is under $10, and is full of bright fruit (think red cherries and plums), along with a touch of earthiness and soft tannins. It's approachable and easy-drinking, as well as being very versatile when it comes to food.

Bardolino is in the wine region of Veneto, and red wines tend to be blends of Corvina, Rondinella and Molinara (this particular wine is a 50/30/20 combo, respectively). It's well-balanced and very delicious.

Maple and Pecan in a glass

Here is some information about Amber Liqueur I received today. I haven't tried it yet, but it sounds very intriguing (though I have to admit that based on the flavor profile (maple and pecan), it seems more fitting for a fall or winter drink than one for the heat of summer.) But the cocktail recipes sound tasty--especially "Amber Lace," and I'm willing to keep an open mind. There are a lot of DC bars offering free samples in the coming weeks:


Is the summer heat getting to you? If you’re ready to cool down after work over cocktails with some friends, AMBER Liqueur is offering new, exciting cocktails at some of the coolest bars/restaurants in DC. Forget all about the humidity as you sip a chilled cocktail made with AMBER Liqueur, a seductive and wholly unique liqueur that boasts flavors of maple and pecan. Only available in six select cities, AMBER Liqueur is creating quite the stir in the DC lounge and bar scene.

Sample Cocktails:

Amber Lace
2 oz Amber
4 oz club soda
¼ oz raspberry liqueur
Fresh lemon

Amber Sour
2 oz Amber
Fresh lemon juice
Fresh orange juice

Amber Julep
1 oz Amber
1 oz The Macallan 12 Years Old
Fresh mint leaves

A selection of AMBER cocktails will be offered at the following DC-area lounges. Stop by and cool off with an AMBER cocktail:

July 11th –
Happy Hour at:
Bobby Van’s Grill – 5:30 pm - 8:00 pm
1201 New York Avenue NW
202.589.1504

July 12th –
Happy Hour at:
Mezza Luna – 6:00 pm - 8:00 pm
1140 19th Street NW
202.429.8889

District Chophouse – 5:00 pm - 8:00 pm
509 7th Street NW
202.347.3434

Bar Promotions at:
Nathan’s – 9:00 pm - 11:00 pm
3150 M Street NW
202.338.2000

July 13th –
Happy Hour at:
H2O – 5:00 pm - 8:00 pm
800 Water Street SW Waterfront
202.484.6300

The Bottom Line – 6:00 pm - 8:00 pm
1716 I Street NW
202.298.8488

Bar Promotions at:
Lucky Strike – 7:00 pm - 10:00 pm
Gallery Place – 701 Seventh Street NW
202.347.1021

Panache – 10:00 pm - 12:00 am
1725 Desales Street NW
202.293.7760

July 19th –
Happy Hour at:
The Guard’s – 6:00 pm - 8:00 pm
2915 M Street NW
202.965.2350

July 25th –
Happy Hour at:
Clydes (Gallery Place) – 5:00 pm - 7:00 pm
707 7th Street NW
202.349.3700

My Brother’s Place – 6:00 pm - 8:00 pm
237 Second Street NW
202.347.1350

Bar Promotions at:
Fly Lounge – 9:00 pm - 12:00 am
1802 Jefferson Place NW
202.828.4433

Lima – 8:00 pm - 11:00 pm
1401 K Street NW
202.789.2800

July 26th –
Happy Hour at:
The Front Page – 6:00 pm - 8:00 pm
1333 New Hampshire Avenue NW
202.296.6500

July 27th –
Happy Hour at:
M&S Grill – 6:00 pm - 8:00 pm
600 13th Street NW
Washington, DC
202.347.1500

Busboys & Poets – 6:00 pm - 9:00 pm
2021 14th Street NW
202.387.7638

Bar Promotions at:
Avenue – 10:00 pm - 1 am
649 New York Avenue NW
202.347.8100

New grad wishing to become wine savvy? Read on...

Here are some tips for the new grad who wishes to trade pale ale for pinot noir.

Congratulations on your accomplishments, and best of luck in the "real world"!

Slushie taste test

We entertained out-of-town friends over the weekend, so I thought we would do a little wine slushie taste test with the 2 Quady Winery wines I posted about last week.

I made the slushies by pouring the bottle of wine into my electric ice cream maker. In about 45 minutes or so, they were the consistency of a frozen margarita (Quady also suggests just freezing them in a container, and then using a fork to make the wine slushie-consistency. This is also how granitas are made.)

On Friday night, we tried the Red Electra, made from black muscat grapes. It tasted of fresh berries, and the slight prickle made it even more refreshing. It was pretty sweet, but not cloying. We drank it with glazed strawberry pie. The consensus was thumbs up.

Saturday night, we tried the other bottle--Electra, made from the orange muscat grapes. Not sure if my ice cream maker was frozen enough (I cleaned it Saturday morning and stuck it in my deep freezer for 12+ hours before we made slushes again), but we just couldn't get the wine to turn to slush. It was ice cold when we drank it, but the opinion was that it was a bit too sweet. It had lots of honey overtones, and just wasn't refreshing enough for us to enjoy as a summertime "treat." The fizz wasn't as apparent in this wine, so it came off a bit cloying.

We all agreed that we would try the Red Electra again (it would make a great host gift for a summertime party), but we'll skip the regular Electra. Both wines retail for around $12.99. They only have an alcohol content of 4-5%, so they are great choices for summer, when the heat and humidity can make you dizzy enough, without a high alcohol wine to add to the mix.

Dry and delish

Although many people equate "Riesling" with "sweet", Rieslings come in styles which run the gamut from bone dry to super sweet dessert wines. What all of them have in common, though, is good acidity to balance any sugar present in the wine (Riesling is a grape which retains its acidity, so as the grapes ripen on the vine and sugar levels increase, acidity levels still stay high, unlike many other grapes whose acidity drops off as sugar levels get higher.)

I really enjoy all Rieslings, and those with a hint of residual sugar go really well with spicy Asian food (the sugar counters the heat in hot Indian and Thai curries and other spicy dishes.)

Chateau St. Michelle has been a great American producer of Rieslings for years now. Their Columbia Valley Riesling is off-dry, with just a touch of sugar, along with peach and apple flavors. Their Eroica offering, a collaboration of CSM and Dr. Loosen winery from the Mosel region, is gorgeous, with minerals, rich fruit and great acidity.

For those of you who like Riesling's fruitiness and acidity, but prefer dry wines, try CSM's Columbia Valley Dry Riesling. More along the style of a dry Austrian riesling, the wine is full of beautiful apricot, mandarin orange and apple flavors, along with a bit of minerals. It is full of flavor but finishes dry. Try it all by itself, with a cheese and fruit plate, or with Asian food.

Wine slushes--update

The nice folks at Quady Winery just sent me 2 sample bottles of wines that they suggest to use in wine slushes--Electra and Red Electra. (They contacted me after reading my article on wine slushes on Wine Enthusiast's website). We are having out of town guests this weekend, and I can think of nothing more refreshing during a muggy VA summer than one of these out on the deck. We'll try them this weekend and post our thoughts them next week. In the meantime, here is some info from Quady Winery about these wines:

Made from the Orange and Black Muscat varieties, Electra and Red Electra taste like a bowl full of fruit with a bouquet of flowers thrown in.

To add to the enjoyment, we made them a little “frizzanté”. It was this tingle on the tongue which gave rise to the name: Electra.

Enjoy on the rocks, on the deck, or lounging next to the pool. Take them on a picnic and you won’t need a nap after lunch.

Here’s a fun idea for entertaining at home: Slushies. With only 4-5% alcohol, the Electras freeze beautifully. You don’t even need a machine. Just pour the wine into a bowl, cover with plastic wrap, and place in a freezer until the wine crystallizes. It will break up easily into an attractive granité like consistency. The frozen wine can then be scooped into a glass and garnished in various ways.

Another interesting fact: the Electras are sweet wines but, because the alcohol is low, the caloric content is the same as regular dry table wine.

Everyday retail nationwide: $12.99

The Essential Wine Tasting Guide

The Essential Wine Tasting Guide is a great little pocket tool for the wine lover (full disclosure: Glen Green, the creater, sent me a free sample to check out.)

Just the size of a credit card when folded, it fits easily in your purse, wallet or pocket, and offers a wealth of information. Once unfolded, you can use it to find the right adjectives to describe the texture, aroma and flavors of a wine (everything from "freshly cut grass" to "honey" to "red cherry to "smoke"). It also offers a handy guide to a wine's hue, wine faults, and a temperature serving guide, among other useful things.

Total price comes to around 12 bucks for shipping to the U.S. (the guide is produced and shipped from Australia.) But it's a very helpful tool to take to the wine store, restaurant, or to a meeting of your wine club. I was really impressed by how much is covered in such a small space.

Divas Uncorked--Sisters Who Sip

Divas Uncorked is a group of women who love to enjoy and learn about wine. Their "Sisters Who Sip" series is a once-a-month teleconference hosted by the Divas, with a different guest each month--typically a woman sommelier, wine author or educator (previous guests include author Leslie Sbrocoo and sommelier Nadine Brown.) Attendees of the teleconference sip wines they have purchased ahead of time (guests provide a list), and learn more about them during the call. It's a heck of a lot of fun for a Saturday afternoon.

I'm pleased to announce that I will be the guest for the August 4 Sisters Who Sip. The theme is "great wines for grilled foods," and we'll talk about wines that go with everything from steaks to shrimp skewers.

If you are interested in learning more, and registering for the teleconference, here is the link to Sisters Who Sip. Hope you can join the Divas and I on August 4!

Bachelorette party options

Thanks to the folks at Washington Post's "Going Out Gurus" blog, who included my business in their annual list of ideas for bachelorette parties.

You can read the article here.

Wine and food ideas for dear old Dad

Looking to make a special meal for your dad on Father's Day? Check out my article on Father's Day barbeque ideas, as well as wine suggestions to make the meal complete.

Steele Carneros Pinot Noir

I did a few wine tastings for clients over the weekend, and tried a CA Pinot Noir that I really enjoyed...the best part is that it's in my general price range for a weekend wine (and for me, that means no more than $20. Though if someone else is buying then the sky's the limit.)

At around $18 a bottle, the Steele Carneros Pinot Noir is textbook Carneros Pinot for this price range--low yet silky tannins, flavors of black cherry, and a slight hint of that can't-quite-put-your-finger-on-it "earthiness" so common in Pinots.

It's easy-drinking and easy on the wallet, and went over really well with the crowd at the tasting on Saturday night. I'm going to add it to my list of "reasonably" priced CA Pinots--along with Acacia, Angeline and (cheaper still at less than $10 a bottle) Camelot. It was really lovely and very enjoyable.

Hot wine

My schedule unfortunately didn't allow me to make it out to this year's Vintage Virginia wine festival, which was held this past weekend at Bull Run Regional Park. But my webmaster Pierrette attended on Sunday (the better day to go this year, as the off and on rains kept the crowds light...)

She passed along some information about some very unique wines from Peaks of Otter Winery in Bedford. Wine purists--brace yourselves, as this winery specializes in fruit wines. Their Chili Dawg wine is made with 97% apples and 3% chili powder, resulting in a wine that tastes like hot pepper jelly. Pierrette said it was unlike anything she's ever had, and it was a fun change. She also recommended it with with sharp or cheddar cheese.

They also produce a wine that's more for cooking than drinking (except maybe if you are a masochist...) called Kiss the Devil Chili Pepper.

For more information on these wine concoctions, check out Peaks of Otter's products page. And thanks, Pierrette, for the "hot" tip.

Host a Wine Swap

Looking for a way to get rid of some bottles of wine that you don't really like? Then host a wine swap. Read here for more details.

Gin gets its due...and here's a new one to try

You can't turn the pages of a food or wine related magazine, or browse a culinary website, these days, without reading something about the "comeback of gin". I'm proud to say that I have been a faithful gin drinker for years (Tanqueray, with fresh tonic and lots of lime juice, to be exact. Or Seagram's if I'm on a budget--less expensive and still makes a decent G&T). No matter the brand, gin is aromatic, refreshing and delicious (no offense to lovers of that "other" clear beverage...)

Artisinal gins seem to be where it's at these days (for more on the subject, check out the current issue of Bon Appetit, which offers a primer on the latest small batch offerings.) But Tanqueray, one of the major players in the game, has released a new bottle to add to their "default" style and their No. 10. Called Tanqueray Rangpur, it's infused with "rare Rangpur limes, ginger and bay leaves." Just released nationwide in February of this year, it retails for around $22 for a 750 mL bottle.

Not wanting to commit to a full bottle without trying it first, I opted for 2 of the single serving "airplane" bottles. We chilled them in the fridge, and then tried drinking it straight. The botanicals were apparent, but not overly so (it certainly wasn't as "limey" as Seagram's Lime Gin, etc.) Rather than drinking it naked, we actually preferred it in our beloved G&T, where it was very smooth. But if you are a martini lover, this would make a mean one.

I'll probably end up buying a (full-sized) bottle next time I'm gin shopping. We seem to go through more of it in the summer, when G&T's taste especially good, so that will most likely be soon.

Learn how they got their drink on through the ages

Just read a review of this book in the Washington Post. It's all about the history of imbibing, written in an easy, breezy style, with some recipes and humor thrown in.

Would make a great addition to a home bar, or a fun Father's Day gift. I gotta get my hands on a copy, and enjoy it with a large gin and tonic on the deck...

Chill out this Memorial Day

To celebrate the unofficial start of summer, here are some cool beverage ideas for wine lovers.

Have a great Memorial Day weekend!!!

Very cool food and wine pairing tool

Author and wine educator Natalie McLean has a really cool new food and wine pairing tool on her website. With over 360,000 potential pairings, you can find a wine to go with everything, from Peking Duck to pizza, and from cheesecake to creme brulee.

Although there really are few (if any) hard and fast rules these days when it comes to matching food and wine, it's always helpful to have some suggestions and guidelines--and maybe try something that you hadn't considered (like one of my favorite pairings--potato chips and sparkling wine...)

You can try the tool here.

Cheers, and bon appetit!

La La Limoncello

Anyone who knows me or reads this blog knows that while I like all kinds of wine (among other beverages...), I'm always drawn to those that make my mouth tingle. Call them acidic, crisp, tart, zingy, zesty, whatever, I love the refreshing feeling that these drinks have, and the way they pair so well with food, making you want to return again and again for another bite. My mouth is watering as I type this...

Enter limoncello. This favored Italian liqueur, made from lemons, sugar and vodka or grain alcohol, now has a place in my freezer--I splurged on a bottle this past weekend. Kept chilled, a shot of it is a lovely ending ("digestivo") to a big meal, or a great little patio sipper with good friends and good conversation on hot summer nights. Both tart and sweet, and not TOO high in alcohol to be enjoyed in the summer months (my bottle is 26% abv), limoncello is just. simply. delicious.

There were several brands from which to choose at my local ABC store, and I opted for Pallini. Pallini also makes similar liqueurs made of peach and raspberry--I haven't tried those, and I think they might be a bit too sweet for me. The fact that limoncello is made from lemons from Italy's Amalfi Coast also draws me to it. I remember watching so many episodes of "Molto Mario" where chef Mario Batali waxed poetic about the beautiful Amalfi Coast.

Look for Pallini, Caravella and, later on this summer, actor Danny Devito's Limoncello, on store shelves. The ones I saw on the shelf this past weekend all cost about $22, and I'm not sure how much Danny's will retail for.

Or you can try your hand at making your own. Though patience is needed--authentic limoncello needs to steep for about 80 days. Maybe buy a bottle to drink now, and then enjoy your homemade concoction when it's ready at the end of summer...

What the heck are they drinking???

It's a small pet peeve, to be sure, but it bothers me just the same: what tries to pass as red wine when characters are drinking on television?

Last night, on Desperate Housewives, Gaby and Susan got together one evening to share a bottle of "red wine" and a box of chocolates. The bottle was Bordeaux-shaped, so one would expect a Cabernet or something equally opaque. But what they showed in the glasses looked more like Kool Aid or cranberry juice--and it just didn't look authentic enough.

This isn't the first time I've noticed this on a TV show, and I don't know why, but it bugs me.. If producers want to keep things non-alcoholic, (maybe union laws require it?) then it makes sense to use some kind of fruit juice. But come on, you gotta at least make it LOOK like wine--add some food coloring or something. I'm sure a mixture of grape juice and cranberry juice would even look better.

I just had to vent about that. :-)

Portugal just *starts* with "Port"

Mention "Portugal" and "drink" in the same sentence, and thoughts often turn to Port. While I'm a big (though admittedly, recent) fan of tawnies, rubies, LBV and vintage port, I've been recently discovering their "other" wines. Portugal is a virtual treasure trove of inexpensive, decent (mostly red, except for the extremely refreshing and crisp Vinho Verde) table wines. Many are from the Douro, Alentejo or Dao regions, made with many of the same grapes as Port--Touriga National, Tinta Roriz, Touriga Franca, etc. But these wines are not fortified like Port, but made completely dry.

The other evening, we opened a $6.99 bottle of 2004 Vila Regia from the Douro region. This is a red blend of Bastardo, Touriga Francesa, Tinta Barocca and Tinta Roriz. It had great red fruit, as well as approachable tannins and a hint of coconut and vanilla from oak treatment. It was a lot better than many other $7 bottles of reds I have tried, and was just very enjoyable to drink. This particular bottle was pretty versatile, and I could see it pairing with chicken, steak, pizza, pasta, you name it.

I'm going to start seeking out other budget-friendly bottles from Portugal--most are $10 or under, and worth exploring.

The great cork debate rolls on...

George M. Taber, the author of the book "Judgement of Paris," which chronicles the legendary 1976 tasting that pitted French wines against those from California, with CA taking the prize after the blind tastings, is penning a new book. "To Cork or Not to Cork: The Billion-Dollar Battle for the Bottle." Wine Business.com's article says this work will analyze and describe the great debate of real corks vs. synthetic ones vs. glass closures vs. screw caps, and is scheduled for release in October.

A large part of the case against the cork, of course, centers around "cork taint," the presence of TCA (trichloroanisole (2,4,6-TCA)), a chemical compound that can make a bottle of wine smell and taste like wet dog, wet newspaper or a moldy basement--not exactly attractive qualities in a wine. It's estimated that between 3-7% of the world's wines are tainted, mostly due to affected corks.

One of the most interesting facts mentioned in this article is that people can detect TCA in as little as 2 ppt (parts per trillion). This article gives a good analogy--it's akin to 1 second in 320 years. A speck, to be sure, and the fact that noses and palates can pick up this small amount is simply amazing, and a true testament that the debate against using corks is a strong one.

Of course, there are also lots of reasons to use corks--tradition, a tight seal, the "romance" factor. I'm looking forward to reading this book when it's released to see all sides of the issue.

Another winner from Mumm Napa Valley

I did a wine tasting a few weeks ago, where the hosts served flutes of Mumm Napa Valley Brut Prestige as guests were arriving. I've always been a big fun of this domestic sparkling wine house, and one of my favorites is their Cuvee M--reviewed on this blog awhile back.

The Brut Prestige is another gorgeous offering. Guests were raving about it at the event, commenting that it was one of the best sparklers they had ever tasted--domestic or not--and that they couldn't believe it was under $20 a bottle (it's about $18 in wine stores in No. VA).

It's medium-bodied, with hints of melon and vanilla, rather than crisp fruits, but there is still great acidity and structure. My husband and I drank a bottle of it last evening with my Mother's Day dinner--sushi--and it paired perfectly. My husband is not a big fan of the "yeasty," "bready" notes that are often found in Champagne and other traditional method sparkling wines (I am, but I also enjoy other styles as well...), so he was happy that the Brut Prestige didn't have these flavors.

It was a great ending to a great day.

Mother's Day gift ideas for the wine lover

Stumped about what to get your mom for Mother's Day? Well, if she's a wine lover, here are some wine books geared towards women:

"The Wine Club: A Month-by-Month Guide to Learning About Wine with Friends," by Maureen Christian Petrosky: This handy guide gives instructions, wine information and recipes for hosting a monthly wine club. It's a fun, easy read and the author is very approachable.

"Wine for Women: A Guide to Buying, Pairing, and Sharing Wine" by Leslie Sbrocco: This is a great introduction to wine for any woman. Leslie is very knowledgeable and witty.

"Great Tastes Made Simple," by Andrea Immer; Not geared just towards women, per se, but this book by a Master Sommelier appeals to anyone who likes to pair food and wine.

Raise a toast to your mom on Sunday! Cheers!

A Royal Menu

Here is the menu served at the White House State Dinner last evening in honor of Her Majesty Queen Elizabeth II. I am glad to see that a rose sparkling wine from Napa Valley's Schramsberg Vineyards was featured. They are one of my all time favorite producers of sparkling wine, and their wines have been featured at state dinners since the Nixon administration.


* Spring pea soup with fernleaf lavender
* Chive Pizzelle with American cavier

* Newton Chardonnay "unfiltered" 2004

* Dover Sole Almondine
* Roasted artichokes, pequillo peppers and olives
* Saddle of spring lamb
* Chanterelle sauce
* Fricasse of baby vegetables

* Peter Michael "les pavots" 2003

* Arugula, savannah mustard and mint romaine
* Champagne dressing and trio of farmhouse cheeses

* "Rose Blossoms" Schramsberg Brut Rose 2004

KFC with some "C"

Friday night, we got take out from Kentucky Fried Chicken (there is nothing like some good friend chicken every once in awhile...)

In my opinion, there is one "perfect" style of wine to drink with this meal. A bottle that cuts the fat and refreshes your palate: Champagne or sparkling wine.

It certainly elevated our meal, that's for sure! We had a bottle of Segura Viudas Aria Brut Cava from Spain--and at $8 a bottle it didn't break the budget for the meal. With some of the complexity and body of a true Champagne, as well as a decent amount of bubbles, it was a delicious choice for our (somewhat greasy) dinner of fried chicken, mashed potatoes with gravy and biscuits. Grab a bucket of chicken, a sparkler like this one, and a blanket, and I can't imagine a more perfect picnic this spring.

Try 9 wines for $20--not bad

I finally made an outing to Whole Foods Enoteca in Fair Lakes the other night with my wine club. This wine tasting bar was reviewed in the Post a few months ago, and I also reviewed it on my blog. The concept is simple--buy a debit card in any amount, and purchase 1, 3 or 5 oz. pours of over 80 wines, from crisp whites, to dessert wines, to reserve reds, and everything in between.

It was a really fun evening--and pretty busy for a Wednesday evening. My friends and I tried about 9 wines each (1 oz. pours start at $1 and go all the way up to $24 for Chateau d'Yquem Sauternes, but there are a good amount in the $1-$4 range.) There are blank tasting sheets on the table to take wine notes, though we brought our own. Copies of "The Wine Bible" by Karen McNeil allow tasters to look up certain wines or wine regions. A basket of free cracker sticks sits on each table, or you can purchase a cheese platter for $9, which on Wednesday evening featured Spanish cheeses, baguette slices, and nuts tossed witih lavender honey. (It was a decent platter, but a bit light on the cheese, in my opinion. And while I love lavender honey, the only way to eat those nuts soaked in it was to spread it on the baguette slices...it didn't exactly go well together.)

Another group sitting behind us opted to order dinner from one of the several in-store restaurants, and bring it up to the wine loft to enjoy with a glass of wine.

The Enoteca is a great way to taste expensive wines for little money--I tried several that run $80 or so per bottle. All bottles are for sale in the store's wine department, and wines change frequently.

New Zealand Wine Expo: the "official" recap

A few weeks ago I posted a recap of the New Zealand Winegrowers Expo in Washington, D.C. Here is a link to the article I wrote for Wine Enthusiast that gives some highlights.

A Visit to Macon for an Easy Drinking White

I'm always on the lookout for food friendly white wines. And for me, this usually means those that are unoaked (NZ Sauvignon Blancs, French Sancerres, Australian Unoaked Chardonnays). However, I'm willing to drink oaked whites as long as that flavor is well-integrated and pretty subtle--I personally prefer the crisp citrus or apple flavors to overshadow any toastiness, coconut or vanilla notes.

One place in the world to find such wines is the Macon region of Burgundy. There, lots of easy drinking whites are made with the Chardonnay grape--some oaked, some not, but most if not all of the ones that I have tried that fall into the former camp are well-balanced.

The other evening, we enjoyed a bottle of Domaine Lenoir Macon Villages from Georges Duboeuf. It exhibited some good crisp apple and a hint of minerals, both of which were balanced by soft vanilla flavors (but the wine was not too "soft" or "flabby" by any means). The wine paired well with the grilled scallops and steamed mussels we had for dinner, and we also enjoyed another glass all by itself when we were finished.

A really *nice* Dolcetto

Admittedly, I don't drink enough Italian wines. I understand why I prefer other whites of the world (the Italian offerings just don't have enough "oomph" for me in the way of aromatics or flavors), but so many of the reds are phenomenal. And many of them have the crispness that make them pair so well with foods (including the ubiquitous tomato, so prevalent in Italian cuisine).

So, to remedy this, I took a trip to my local Total Wine store the other evening, and stocked up on a bunch of wines that I don't normally drink--including some Italian reds. (If there is a better way to use some of my tax refund, I can't think of it...)

Last evening, we were very surprised at how much we enjoyed a bottle of S Orsola Dolcetto d'Alba 2005. The wine was, in a word, nice (and I do mean that in a good way.) It had some cherry and plum flavors, but it wasn't over the top fruity, and it had little to no tannin. It paired very easily with the cheesy chicken chowder we had for dinner (which was made with cheddar cheese and included some jarred salsa), and the wine's bit of acidity (again, nice, and not over the top), cut the richness of the cheese.

Dolcetto d'Alba is made in Italy's Piedmont region with the grape of the same name. It can be compared to a Beaujolais, and slight chilling won't mask the flavors. Thus, it's is a great choice for the warmer months.

This bottle is a terric house red, and it's only $8.99. I'll be going back for several more bottles, I'm sure.

New Zealand Pinot Noirs: A Primer

Recently, I interviewed Jay Youmans, wine educator and writer, about New Zealand's rising star--Pinot Noir. Jay is a Master of Wine, and he regularly publishes the International Wine Review with his colleague Mike Potashnik, PhD. Their reports focus on specific varietals and/or wine regions of the world, offering tasting notes and ratings, as well as information on grapes, vineyards, wine styles and winemakers. The current report focuses on NZ Pinot Noir. For more information, visit www.i-winereview.com.

Jay's answers are in italics below:


1. Wine critics have said that NZ Pinots may rival those in Burgundy within 10 years. What do you think about that? What wine regions in NZ produce the most Burgundian Pinots?

The wines are very different from Burgundy, much riper and sweeter and spicy due to the types of oak regimes being used.

2. Tell me a bit about the differences in the last several vintages of NZ Pinot Noir.

The most important issue with the recent vintages has not affected quality, but rather quantity. Areas such as Martinborough have been hit hard with spring frosts. This reduces yields, which, theoritically can leade to better fruit. Unlike Burgundy, rain at harvest is less of a problem.

3. What are some of your favorite producers of NZ Pinot?

Amisfield
Quartz Reef
Felton Road
Nga Waka ( I have to disclose that I am involved in a vineyard with them)
Ata Rangi
Sherwood

4. What affect does the state of the art technology in NZ wineries have on the production and quality of Pinot Noir there?

Very little in the winery, other than the use of oak chips and staves (common). It is in the vineyard, using advanced trellis systems to account for the high vigor of the soils.

5. What can you tell me about age-worthiness of NZ Pinots considering many are screw-capped?

I would not age most of these wines more than 5-6 years. Its all about the fruit anyway, and with age that begins to diminish. Screws caps help retain the fruit of these wines.

d'Arenberg Grenache Syrah Mourvedre

Had this wine the other evening, when it was gorgeous outside, and we grilled London broil, asparagus, mushrooms and onions.

It was a huge wine, full of just enough grippy tannins and spicy red fruit, along with some cedar, and it went perfectly with the grilled steak. We chilled it just a bit to tame the alcohol burn of the Grenache (the primary grape in the blend.) This Rhone-style blend was just the thing for a grilled red meat meal.

We had some leftover, and tried it the following evening. We were surprised to see lots of sediment in our glasses this time around, so much so that it made the wine cloudy. Next time I'll decant it.

"Spring Forward With Wines for Warmer Weather"--May 3

Just wanted to post an update on the "women-only" wine tasting I'll be facilitating for the Washington Wine Academy. The date has been changed to May 3. It'll be the first in a series of women-only wine events, so grab a friend and come on out to taste wines for warmer weather.

Here are the details:

Date: Thursday, May 3, 2007
Time: 7:30 PM - 9:30 PM
Admission: $ 24.
Location: P&C Art, 212 King Street, Alexandria, VA.
Parking: Parking can be found on the streets around the gallery and Alexandria City Parking lots.
Metro: King Street (Blue & Yellow Line) - Metro Map Note: Take the Fun Side Bus - 15 minute walk from Metro to Gallery.
WWA - Women Only Wine Reception, $24

To register, go to:

http://www.washingtonwineacademy.org/public-events.htm#may3

Hope to see you there!

NZ Wine Expo in DC

I attended the NZ Wine Expo in DC on Thursday evening. This event was sponsored by the New Zealand Winegrowers Association, and the Washington Wine Academy, and it was a great chance to taste over 100 NZ wines.

I attended the NZade tasting the previous year, which was organized, as many wine tastings are, by producer. This year things were a bit different. The wines were organized by varietal, which allowed tasters to really compare and contrast within the same varietal. Of course there were a lot of Sauvignon Blancs there, as well as a great deal of Pinots (wine critics say that NZ Pinots may rival those in Burgundy within 10 years or so, and I tend to agree.) There were also some great Rieslings. Here are some highlights:

* As I mentioned a few weeks ago after the DC Int'l Food and Wine Festival, the 2006 Spy Valley Marlborough Sauvignon Blanc is a winner. Not just a one trick pony, it's very complex, with citrus, passion fruit and grass all wrapped up into one.

* The 2006 Matua Paretal Sauvignon Blanc tasted very Sancerre-esque to me. By that, I mean "cat's pee on a gooseberry bush," in a good way. But at $20.00, it's more expensive than a lot of other choices, like Kim Crawford, Nobilo and Monkey Bay.

* The 2006 Brancott Classic Unoaked Chardonnay from Gisborne was a bit soft and buttery (must have had some malo), but still had good acidity. It was easy drinking and would be a great choice with food.

* Another Spy Valley option, the 2006 Marlborough Riesling, was very nice. It had aromas and flavors of crisp peaches, yet with all its fruit it still finished very dry.

* The Kim Crawford 2006 Marlborough Pinot Gris had some tropical fruit overtones, yet finished dry and refreshing.

* The 2006 Saint Clair Vicar's Choice Marlborough Pinot Noir is a great value Pinot at $16.00. Had some Burgundian character.

* The 2005 Seresin Pinot Noir from Marlborough had a funky aroma, along with great earthiness and acidity.

* Pourers told me the 2005 Mt. Difficulty Pinot Noir from Central Otago was one of the favorites at the event. It was very Bungundian, with smoke and a meaty quality.

* The 2003 Blind Trail Pinot Noir from Central Otago also had an earthiness and smokiness to it, yet was easy drinking.

* The 2006 Oyster Bay Merlot from Hawkes Bay was jammy, with supple tannins. An easy drinking choice for Merlot lovers.

For more information, go to www.nzwine.com.

"Semi-Sparklers for Spring"

Here is the link to my latest article on Wine Enthusiast's website. It's all about semi-sparkling white wines--perfect for warmer weather.

.......

On an unrelated note, my thoughts and prayers go out to everyone at VA Tech. It's all such a terrible, terrible tragedy that there aren't even words to explain it.

An Australian producer heads to Africa...

While grocery shopping last week (and checking out the wine aisle--the only enjoyable part of food shopping...) a South African Shiraz from Australian producer Lindemans caught my eye. Lindemans is one of those wineries I know I can always depend on for a decent, moderately priced everyday wine from Australia (along with Rosemount), and so I thought I would give it a shot--the $6 sale price was also another reason.

We found it a bit more subtle and earthier than its Australian counterpart from Lindemans, with berry flavor that was present but not over the top. The oak was well-integrated into the wine, and for the price, it's a great weeknight wine.

The Netflix of wine

"Wine of the Month" clubs have never really appealed to me. Although the Forrest Gump "you never know what you are gonna get" factor may be exciting to some people, I prefer to know what bottles I'll be drinking. Add to that the fact that shipping often costs almost as much as the monthly fee, and it's no wonder that I would rather head to local wine shops.

Enter WineQ. This wine by mail club can pretty much be described as Netflix for wine lovers. You sign up (membership is $4.95) per month, and set up a queue of wines that you would like to order. If you spend $35 or more per order, shipping is free. The wines are mostly CA boutique wines, but there is a decent selection and price range. The site offers a free three month trial subscription, and soon there will be a "Friends" section, so (like Netflix) you can see what your friends are drinking, and what they think of each wine. This whole process is a very cool concept.

Of course, because of the silly interstate shipping laws when it comes to alcohol, not all wineries will ship to all states, and only certain states will allow shipments at all. You can find out all the info and more on the website's FAQ.

A new rose from one of my favorite producers...

I received a press release the other day from one of my favorite wineries, Washington's Chateau St. Michelle, that they are now have a new offering--a dry rose. The spring and summer months are the perfect time to enjoy this style of wine, which has the best of both worlds--the acidity of a crisp white, and the red berries and some of the weight of a red. It's just great to enjoy on the deck with a simple grilled dinner, or to take on a picnic.

The wine has started to ship to MD, but is not yet available in DC or VA. However, a rep for CSM told me that it should start popping up in stores where other CSM Columbia Valley wines are sold. I can't wait... In the meantime, here is some info from the press release to tempt your taste buds:

Pink is hot!
“Our Nellie’s Garden Dry Rose was a big hit when we offered it exclusively to our Vintage Reserve Club members last year and the Dry Rose category is experiencing tremendous growth right now,” says Jan Barnes, marketing director for Chateau Ste. Michelle.

The name, Nellie’s Garden, honors Nellie Stimson whose passion for gardening created the beautiful estate gardens at the Chateau in Woodinville. The wine is a unique collaboration between Chateau Ste. Michelle’s red winemaking team at Canoe Ridge Estate in eastern Washington and the white winemaking team at its Woodinville Chateau, located outside of Seattle.

“The winemaking staff is proud of this wine because it is a total team effort,” says Chateau Ste. Michelle head winemaker Bob Bertheau. “We receive the Syrah fruit at our Canoe Ridge Estate red wine facility where Joshua Maloney, our red winemaker, gives it just enough skin contact for the perfect color. Then we drain the juice off the skins and turn it over to our Woodinville white wine cellar, where we cold ferment most of the juice like a white to keep all those fresh fruit and floral aromas. The wine shows beautiful fruit aromas and flavors of strawberry, cherry, raspberry with subtle spice notes. It’s ideal for spring and summer barbecues. I like to call it the perfect “deck wine.”

Chateau Ste. Michelle executive chef Janet Hedstrom enjoys the food-friendly nature of new Dry Rose. “Some of our favorite dishes to pair with the Dry Rose include an apple fennel slaw with a Dijon dressing, pork tenderloin with cherry relish, and butternut squash and bacon pizza,” says Hedstrom. “Picnic foods are great with this wine as well, such as Dijon and thyme roasted chicken, and pasta salad and potato salad, as long as they have some acidity to them.” (Chef Hedstrom’s recipes available upon request)

Cold snap damages VA grape buds. Bad, or good?

The Daily Progress in Charlottesville has reported that the recent cold snap has damaged some crops in Central Virginia, including vineyards. Bad news? Depends on the crop...

Keep in mind what the article goes on to point out--the loss of some grapes is not often a bad thing. On the contrary, less yields can mean more concentrated fruit, which can lead to better tasting wine. Winemakers will often thin out their crops on purpose to attain the same goal--the remaining grapes have more concentrated and intense aromas and flavors.

It can affect the price per bottle, however. Winemakers have to make up for the loss somehow.

Let's hope that spring returns...for good...soon.

A mid-priced, versatile Bordeaux

I went out for dinner on Saturday night with my husband's family to celebrate his parents' 40th wedding anniversary (congratulations Pam and Jim!). We headed to The Manor House, a country French restaurant in Center Valley, Pennsylvania--one of their favorites.

Most of us ended up getting steak, everyone wanted to drink red, and, since the kids were footing the bill, we wanted to select wine that didn't break the bank... Although the wine list had lots of American selections, I wanted to stick with a French red to match the cuisine. We tried a 2001 Chateau Larose Trintaudon, and it proved to be an easy-drinking crowd pleaser.

Made with 60%/40% Cab/Merlot, it had approachable tannins that paired with our filet mignon as well as scallops and lobster. The fruit profile was very "Bordeaux-like": not all that fruit forward, but some subtle cherry aromas and flavors, as well as some licorice and vanilla notes. The Manor House sells it for $35 a bottle, but I checked it out online, and it goes for $15-$20. Not a bad price for an everyday Bordeaux.

A post-Easter recipe for all of those colored eggs (and what to drink with it...)

If you end up with a lot of extra colored eggs after Easter and are looking for a way to use them up, here's a recipe for a delicious alternative to the standard egg salad. My husband and I have made this for years and love it. I don't have amounts for anything because it's all pretty much "to taste":

Curried Egg Salad

Hard boiled eggs
Mayonnaise
Finely chopped red onion (or chopped green onion)
Chopped cilantro
Curry powder
Salt
Pepper

Shell the eggs. Cut them in half lengthwise, scoop out the yolks, and chop the whites. Put all into a medium-sized bowl. Add enough mayonnaise to hold the eggs together and keep the yolks from tasting too dry. Add the rest of the ingredients. Stir gently to mix.

This tastes delicious on toasted wheat bread, or on freshly baked Naan or pita bread. It's even good on crackers like Wheat Thins. You can garnish the sandwiches with thinly sliced cucumber, or with alfalfa sprouts.

Wash it all down with an off-dry Riesling from Chateau St. Michelle, Hogue or Dr. Konstantin Frank. Or enjoy it with Zardetto Prosecco.

Happy Easter!

Great Grapes

Those of you in the mid-Atlantic states looking for something to do outdoors may want to check out the upcoming Great Grapes festivals. Touted as "wine, arts and food" festivals, they give you the chance get a taste of some local wine, food and entertainment. Here are the dates for those in the DC area:

Reston, VA: Saturday, April 14
Cockeysville, MD: Saturday and Sunday, June 9 and 10
Annapolis, MD: Saturday and Sunday, July 28 and 29

**If you go to Cockeysville, check out the Crawdaddies and the Junkyard Saints for some great New Orleans/Zydeco music. I've seen both of these bands at other festivals and they are fun!

**And if you go to the Reston event, be sure to stop by Horton Vineyard's table--their current Viognier is fantastic. They also bottled a Pinotage this year--typically a grape that's only used in South Africa.

What's your Wine Style?

A welcome trend over the past several years has been making choosing wine less esoteric, and more approachable. Wine store chains like Best Cellars and Wine Styles have sprung up, where wines are grouped into categories like "bold", "oaky", and "crisp", rather than into varietals or regions of the world. As a result, wine lovers can use descriptive, everyday adjectives to figure out what they like in a wine, and find bottles that fit those profiles

Along those same lines is the book "Wine Style: Using Your Senses to Explore and Enjoy Wine", by Mary Ewing-Mulligan and Ed McCarthy. Ewing-Mulligan is the author of the "Wine for Dummies" series, and McCarthy is considered the leading U.S. expert on Champagne. Together, they take the reader through a journey of the senses, grouping white and red wines into 4 styles each, and rose and sparkling wines into 2 styles each, as they give a variety of examples and producers from which to choose. The writing style is as friendly as the wine categories they describe. And perhaps what's most important, the authors don't attempt to stereotype--they admit that exceptions to each style exist, and that wine styles are changing all over the world.

If you want to get a better handle on what you like, and why you like what you do, when it comes to wine, pick up a copy of Wine Style.

Sancerre and Pouilly Fume primer

Here is some info on 2 of my favorite white wine appellations: Sancerre and Pouilly Fume, in the Loire Valley, sent to me by the Loire Valley Wine Bureau. Although there are exceptions, wines from Pouilly Fume tend to be similar to Sauvignon Blanc's made in California, softer than those from Sancerre. Robert Mondavi was, after all, inspired to label his CA SBs "Fume Blanc" after he visited Pouilly Fume. Those from Sancerre are crisper, more acidic, "steely" and sometimes flinty/mineraly (depending on the soil), more like Sauvignon Blancs from New Zealand:

"The most famous of these appellations is Sancerre. Spread over 12 communes, the vineyards are planted to steep slopes that are sheltered from winds and receive favorable exposure. There are three unique soil types in Sancerre: Terres Blanches is compact chalk on top of kimmeridgean marl and produces somewhat bigger wines that allow longer aging; Les Caillottes is gravel and limestone and produces fragrant wines that are ready to drink when young; and flinty silex-clay soil produces wines with a strong mineral component that can suggest smoke. The vineyards cover 2,716 hectares, and the annual production of Sancerre Blanc is 130,800 hectoliters.

Just across the river from Sancerre is Pouilly Fumé, where Sauvignon Blanc is grown exclusively. The terroir of Pouilly Fumé is composed of limestone, silex, and clay soils. The latter component gives the wines a slightly rounder, creamier note than those from its neighbor, Sancerre. The vineyards cover 1,212 hectares and the annual production is about 74,000 hectoliters. The wines can age a year to eighteen months in bottle, and will continue to mature well after that. Fish, shellfish, and white meats are all excellent complements to the smoke and flint notes of Pouilly Fumé, whose structure and balance make it a good match for richer foods. "

Eggs-straordinary wines (sorry...)

I read with interest Karen Page and Andrew Dornenburg's article in the Post Food section yesterday ("The Precarious Balance of Oak and Yolk"), which gave some great wine suggestions for egg dishes. One of their recommendations for "savory" egg dishes like omelets and frittatas is blanc de blancs Champagne. I wholeheartedly agree, and also would add Cava to that list--much more wallet-friendly for your Sunday brunch...

Another favorite wine of mine with eggs is Vouvray. This under-appreciated white from the Loire Valley is made with the Chenin Blanc grape. Flavors range from apple to peach, and styles from dry to dessert. My favorite style for egg dishes is off-dry, with a bit of prickle/fizz on the tongue. Delicate enough to match the lightness of things like scrambled eggs with smoked salmon, yet with enough body and flavors to to stand up to frittatas with ham and vegetables.

Vouvray is a winner for spring's bounty of produce, too.

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!