Decanter as Art

While thumbing through the latest Dean and Deluca wine catalog, I saw this limited-edition, $4000-a-pop decanter from French artist Etienne Meneau.

Yes it's gorgeous, and I would love to watch wine cascade down its "roots." But my practical side couldn't help asking 2 questions:

1. How many uses would you actually get out of it before you broke it? (I just keep picturing in my mind a well-meaning guest at a cocktail party whose elbow just happened to bump it as he or she was gesturing while sharing a witty story.)

and, more importantly:

2. How on earth would you clean it??? I love my wide-based Wine Enthusiast decanter, but that's difficult enough to clean--I recently found out that they make metal beads just for this purpose, and I definitely have to invest in a set. But this decanter has nothing on mine. As far as I know, there is no brush or any other device that could effectively clean it out. The only idea I have is to immediately run it under water after using it, before the wine gets sticky and dries. But if you are in the middle of hosting a party, it could be all too easy to forget to do that. And the thought of cleaning it brings me back to question #1...

Then again, I guess if you can afford this work of art, you can afford to hire someone to clean and protect it.

Smoke, Wood, Fish and Pinot

Salmon and Pinot Noir is one of those sublime food and wine matches. When the salmon is wild caught Alaskan Sockeye grilled on a cedar plank, and the Pinot is a quality bottle from Oregon, it's even better.

To prepare cedar-planked salmon, you'll first need to soak your wood--the directions that came with my planks said for 10 minutes or so, but a half hour, or an hour, is much better. After soaking the plank, I topped it with my salmon fillet (with the skin still on), and sprinkled on some chili powder, paprika, fresh chopped rosemary, sea salt, freshly cracked pepper, and garlic powder. While the herbs set for 10 minutes or so on top of the fish, I made a simple glaze of honey and rice wine vinegar. I made sure the glaze was thick enough so that when I drizzled it over the fish, it stayed put and didn't make my spices run.

I grilled the salmon on medium high for about 18 minutes (the fish was about an inch thick, and I could have even pulled it off a few minutes before that to make it even juicier.) When you are grilling on a plank, be prepared for flare ups, even if you soak the board. If that happens, just douse the board with a bit of water.

The fish skin usually stays on the board, or peels right off, so serving it is a breeze. And that delicious cedar is imparted all the way through the fish (my clothes also smelled delicious...)

With this meal, I served a bottle of 2005 Estate Pinot Noir from Yamhill Valley Vineyards in Oregon. It had bright fruit (raspberries and cherries), along with the distinctive Pinot smoky/earthy notes (which made it pair all the better with the smoky salmon.) And it actually had surprisingly firm tannins for a New World Pinot Noir, but they weren't over the top.

This wine is available in the DC area at the Vienna Vintner. And cedar planks, which used to be found only in barbecue and specialty stores, are widely available now in most area grocery stores. Now is actually the time to buy them--I've seen them on sale and clearance in a lot of stores now that summer is over. They can be used on the grill, or in the oven.

Happy Halloween!

Happy Halloween, faithful readers of Kelly's Grape Times. Here's to hoping you get lots of treat tonight--maybe some high quality dark chocolate and a glass of tawny Port. Mmmmmm....

For those of you who subscribe to my feed, you may have inadvertently seen a post about pumpkin carving, complete with pictures of my family and I. I accidentally put this post on Kelly's Grape Times instead of on my family blog. I pulled it off right away, but just in case some RSS readers picked it up, sorry for the confusion!!!

Enjoy the day!

American Roots Winery

Thanks so much to all of you who emailed me about my recent article "Sip for the Cure" on Wine Enthusiast, which listed wines and wine-related products whose proceeds go towards breast cancer education and research.

Here is another option for wine lovers. American Roots Winery was founded after the winemakers' mother was diagnosed with breast cancer. One dollar from every bottle goes towards fighting the disease.

Although October, National Breast Cancer Awareness month, is almost over, many of the companies I listed in my article donate all year round. Keep that in mind as you are looking for meaningful host gifts for the holidays.

Sip for the Cure

Following up on my entry last week about wines and wine-related products whose purchase goes towards breast cancer research and education, here is an article I wrote that gives even more ideas.

Have a great weekend!

Blue Ice Autumn Cocktails

Just in time for cooler weather, Blue Ice Vodka has some great recipes on their website for autumn cocktails, including:

All-American Chilled Apple Pie
1 1/4 oz Blue Ice Vodka
3/4 oz Tuaca Liqueur
1/2 oz Sweet & Sour
Fill with Chilled Apple Cider
Build in order over ice in a 12 oz glass, garnish with a lemon slice, a long cinnamon stick, and a straw.

Blue Ice Pumpkin Pie Martini
4 parts Blue Ice Vodka
1 part DaVinci Pumpkin Pie Syrup
Cinnamon Sugar
Add Blue Ice and Pumpkin Pie Syrup to a cocktail shaker, shake well and strain. Garnish with an orange slice and pour into a cocktail glass rimmed with cinnamon sugar.

Candy Apple Martini
1 ½ oz Blue Ice American Vodka
½ oz Butterscotch Schnapps
¾ oz Apple Schnapps
1oz Cranberry Juice
Add ingredients to a cocktail shaker. Shake well. Strain into 8oz cocktail glass.

Blue Ice is made in Idaho with Idaho potatoes (makes perfect sense), and it was rated the #1 tasting American vodka in 2003 by the Beverage Tasting Institute.

I think the recipe for chilled apple pie is a great one for the grownups to try while the kids are carving pumpkins...

Raspberry on the Rocks

I read recently about all the awards won by Jip Jip Rocks 2005 Limestone Coast Shiraz from Australia (silver medals in the Australian and NZ wine competitions, etc. etc.) Considering it's about $10 a bottle and I'm a fan of Shiraz, I figured I might as well see if what's inside the bottle lived up to all of the award stickers on the front of the bottle.

When I sniffed it and sipped it, one word came to mind: raspberries. They wafted out of the glass, and nearly exploded on my tongue. The wine is chock full of juicy raspberries, which linger on the finish, along with decent tannins and some vanilla.

Wine Spectator recently named Jip Jip Rocks (actually named for large rock formations on the Limestone Coast) a smart buy, and I agree. If you like Shiraz and are looking for a new name to try, just remember "Jip Jip." It's not easy to forget...

The Wine Lover and The Cure

Looking to donate to help find a cure for breast cancer? October is Breast Cancer Awareness month, and here are two options for the wine lover. If you purchase either, part of the proceeds will go towards breast cancer research:

Riedel Vinum Pink Rose Wine Glasses: These are limited edition offerings from Riedel, and 15% of proceeds go to the Living Beyond Breast Cancer Foundation. They are lovely options from which to sip a rose or blush wine, and they also make great gifts for people who just love the color pink. Wine Enthusiast is currently offering free shipping on a set of two.

Wines from Cleavage Creek Cellars: Owner and California winemaker Budge Brown lost his wife of 48 years to breast cancer. He turned his anger and devastation to action, creating a winery that celebrates survivors, and works to find a cure for breast cancer. On the wine's labels are pictures of breast cancer survivors, and 10% of sales go towards research to find a cure.

For more information about breast cancer, visit National Breast Cancer Awareness Month's website.

The comeback of the coupe? No thanks...

Food and Wine did a piece in their October issue about the return of the coupe, that shallow glass for Champagne and sparkling wines with which many of our parents toasted at their wedding receptions years ago.

This is one product that I wish would remain dusty and unused in the dining room cabinet. Coupes are sparkling wines' worst nightmares. The shallow bowls leave the gorgeous bubbles no place or time to bead or trail, while the wide mouths dissipate too quickly the often subtle aromas.

Not to be a codger, but I would rather drink sparkling wine from a cheap flute than a designer coupe. Thanks, but no thanks.

Organic Sauvignon Blanc

Organic wines are becoming more prevalent on store shelves, and more popular with wine drinkers who care both about the environment and about what does (and does not) go into their bodies.

At a local wine store tasting last weekend, I had the Bonterra Sauvignon Blanc from Mendocino, California, which retails for about $10 a bottle. It's an extremely light style of Sauvignon Blanc, and the grapefruit just jumped out of the glass. It had a nice line of racy acidity, along with grapefruit and tangerine on the palate. You could enjoy it as an aperitif, or with light chicken or fish dishes. I usually prefer more of the intense, pungent style of SB, but this was a refreshing break from that.

I wish I would have discovered it in the heat of summer, because it's one of those wines that doesn't make you wilt after a glass or two.

A Super Fruity Aussie Red

Aussie winemakers aren't typically known for having a subtle winemaking style, and I usually really enjoy the over-the-top fruit in their Shiraz and Shiraz blends. The 2005 Terra Barossa Cuvee from Thorne Clarke is made with 47% Shiraz, 29% Petit Verdot, 16% Cabernet Sauvignon and 8% Cabernet Franc, and it's full of sweet, jammy fruit like dark berries and sweet plums. The wine tasted a bit overly extracted for my tastes--almost cloying for a dry wine. Chilling it for a bit took away some of that sensation, but it was difficult for me to finish a second glass of it.

But if you like your red wines a la Yellow Tail, with soft and sweet fruit and tannins, then this might be a bottle to try.

Grape Misconceptions

If you live in the Washington, DC Metro region, check out the October issue of Washington Woman for an article I wrote on wine myths debunked.

Otherwise, I'll be featuring the article on my website soon.

Silverwing McLaren Vale Grenache Shiraz

Rarely, if ever, do I open a bottle of wine on a weeknight that costs $10 or more. Dinners during the week are often hectic, not leisurely or gourmet, but that doesn't mean that I don't want a decent glass of wine to go with my meal.

Enter Silverwing 2005 McLaren Vale Grenache Shiraz. At around $10 a bottle, it's just the ticket for a Wednesday night. It has easy-going cherry and plum flavors, as well as just a bit of spice. We chilled it for a half hour, both because the addition of Grenache, a higher alcohol grape, sometimes can make a wine feel "hot" in the mouth, and because it was 85+ degrees in the DC area yesterday...

Our dinner was simple grilled sausage and peppers and a cucumber/tomato salad. Gourmet? No. But enjoyable for an Indian summer October evening.

2007 Weblog Award nominations are under way!

If you like reading my blog, please consider nominating me for a 2007 weblog award. Although there is not a separate category for beverage blogs, they have added one for Best Food Blog this year, and since Kelly's Grape Times often offers food pairing suggestions, I'm hoping that I'll be eligible. I am also eligible for Best Invididual Blogger.

The more nominations I receive, the more consideration my blog will get from the panelists. So if you like reading Kelly's Grape Times, please vote today!

To vote for the Weblog awards, visit this site.

Thanks for thinking of me!

Vanilla Porter

Beers infused with fruits and other flavorings can be interesting and delicious--so long as the flavor is well-integrated and doesn't overshadow the actual beer flavor.

While browsing for some wine to restock my rack, I also perused the create-your-own-six-pack section of my local beer and wine store, and noticed a Vanilla Porter made in Colorado by Breckenridge Brewery. It's brewed in the traditional method, so there is some dark chocolate flavor , but the brewmasters have also included real vanilla beans from Madagascar and Papua New Guinea. I picked up a few single bottles (I wasn't ready to commit to a full six pack...)

We tried it the other night, and the first sip was surprising--the vanilla flavor was definitely there, but it wasn't over the top or cloyingly sweet. Unfortunately, I didn't get the "smooth" finish that the label promised. To me, it was a bit too hoppy (i.e. bitter.). But if you like dark beers and want something a bit different, the Vanilla Porter can be a fun choice for cooler weather.

Initiation into the Wine Century Club

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

Enjoy the weekend!

Chefs and wine

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

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

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

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

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

Martini for Fall

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

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

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

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

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

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

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

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

Green Vodka

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

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

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

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

Raising a glass to happy memories

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

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

Taming the Savage

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

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

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

Washington Post 2007 Cooking Class List

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

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

Post-Labor Day BBQs

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

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

Relaxing in OBX...

Taking a much-needed vacation in the Outer Banks this week...check back next week for more posts...

A royal place for wine tasting

Daryl Sattui, founders of V. Sattui winery in Napa, built a 13th-century Tuscan style castle, and it looks like an amazingly beautiful place to visit.

A red to really sink your teeth into...

Being part Hungarian, I've drunk my fair share of the country's Egri Bikaver (Bull's Blood), a simple, yet drinkable inexpensive red, as well as Tokaj, the delicious nectar-like dessert wine. I've also had some decent Pinots from Romania (which is considered a value area for wines made from that fickle grape.) So I was intrigued to recently see a 2005 V Merlot from Romanisa on store shelves with a large "V" on the label, and the phrase "The Legend of Transylvania."

This $6 bottle of Merlot has a distinctive vanilla aroma from the oak, and while it's not as easy-drinking as so many California bottlings, it does have some interesting, rustic blackberry notes. It went pretty well with sweet Italian sausage simply grilled and served with mustard, and as the wine breathed, it mellowed out surprisingly well.

It's a unique choice for a low-priced red, and it would also make a cool host gift for a Halloween party. You can find V Merlot 2005 at VA Total Wine stores, among others.

Masters of Food and Wine South America Event in DC

Here is some information about a great event coming up for those of you who like the wines and cuisine of Argentina. It is open to the public and looks like a fantastic event:

PARK HYATT WASHINGTON HOSTS AN EXCEPTIONAL GASTRONOMIC EXPERIENCE TO KICK-OFF MASTERS OF FOOD & WINE SOUTH AMERICA

Authentic cuisine and exceptional wines presented by Argentinean chefs and sommeliers provide a gourmet preview of the flavors of Argentina and celebrates the country’s talents

Washington, DC – On September 19, 2007, Park Hyatt Washington salutes the flavors, culture and talents of Argentina with a special gastronomic evening pairing award-winning wines from the Vines of Mendoza with an authentic menu prepared by five notable Argentinean chefs. The evening begins at 6:00 p.m. with a VIP
reception in Park Hyatt Washington’s Lounge, followed by a five-course dinner in the Blue Duck Tavern. The honorary patrons of the evening are His Excellency José Octavio Bordón, Ambassador of Argentina to the United States, and Mrs. Monica Bordón. Tickets for this evening celebrating the Masters of Food & Wine Argentina, are available for $250 (inclusive of the reception, dinner, wine, tax and gratuities) by calling +1 202 419 6755. Valet parking is also available.

Guest chefs for the September 19th dinner include: Fernando Trocca, Executive Chef and Owner of Buenos Aires’ Sucre and El Diamante and New York City’s Industria Argentina; Juan Manuel Guizzo, Chef, Bistro M, Park Hyatt Mendoza; Màximo López May, Restaurant Goia, Palacio Duhau – Park Hyatt Buenos Aires; Juliana López May, Owner, Taller de Cocina- Buenos Aires, and Maximo Togni, Embassy of Argentina - Washington, DC.

This September 19th event at the Park Hyatt Washington is in anticipation of the Masters of Food & Wine South America, which takes place February 12-17, 2008, in Argentina at Park Hyatt Mendoza and Palacio Duhau – Park Hyatt Buenos Aires. Due to the Masters of Food & Wine event’s tremendous success over the past 21 years at Park Hyatt Carmel, Highlands Inn, and now at Park Hyatt Mendoza, Global Hyatt is expanding the concept abroad to celebrate premier culinary destinations and their chefs worldwide. To create an authentic Argentine experience, the elements of the Masters of Food & Wine U.S.A.Tour will also be hosted at Park Hyatt Philadelphia (9/17) and Park Hyatt Chicago (9/21), along with Washington, DC (9/19), and are designed to educate the palate on Argentinean cuisine and engage the senses.

VIP Reception
6:00 p.m. – 8:30 p.m.
Park Hyatt Washington

Masters of Food & Wine Dinner
Reservations available between 7:00 p.m. – 8:30 p.m.
Five-course dinner paired with Argentine vintages complementing the country’s authentic cuisine

-MORE-


Mendoza is recognized as one of the world’s eight great wine capitals and The Vines of Mendoza invites guests to sample a selection of wines from the prestigious Mendoza wine region with wine pairings to complement each chef’s prepared dish. Park Hyatt Washington will also feature a selection of several exceptional Argentinean wines by the glass and by the bottle during the months of August and September.

To illustrate Argentina’s rich cultural heritage, the evening will include traditional Argentine Lounge music. Additionally, Park Hyatt Washington will invite guests to visit several of its redesigned suites for mate tea tastings and exclusive wine samplings during the reception and at the conclusion of the dinner.

Argentinean talents also invited to participate in the September 19th evening include Gabriela Sabatini, U.S. Open, Wimbledon and Olympic champion recently inducted into the International Tennis Hall of Fame; NBA stars, Fabricio Oberto, of the San Antonio Spurs, and Carlos Delfino, of the Toronto Raptors; renowned American actor and his Argentinean wife, Mr. and Mrs. Robert Duvall; and supermodel Valeria Mazza.

Some reds on the light side for the heat of summer

Looking for some light red wines for these hot hot days? Read this article.

Stay cool!

A Native Malbec

I really like big, spicy reds, so I drink a decent amount of Argentinean Malbecs. Since this grape has really thrived there, and it's pretty much become Argentina's signature varietal, it's easy to forget that the grape actually originated in the Loire Valley and Cahors areas of France.

The other week, I picked up a bottle of "native" Malbec from Cahors, the 2003 Atrium Malbec from Georges Vigouroux (about $9 a bottle). It was big and bold, but less fruity than it's Argentinean counterparts. The smoky, oaky notes were apparent, as well as a bit of tobacco leaf, along with some dark berries.

I think this style is indicative of the Cahors region, which produces some dark, big red wines. And it was a nice change of pace.

Take a Chill

When it's hot like this (temps today in Washington are supposed to top 100, with the heat index much hotter...), I definitely prefer any alcohol I drink to be thirst-quenching, like an ice cold Corona with lime, or a margarita on the rocks with salt. That's why I was intrigued to see a new beer offering on the shelves recently from Miller Lite. Called Miller Chill, it's (according to the website), "an American take on the Mexican "Chelada"--ice cold beer served with lime and salt."

I picked up a six-pack the other day, and opened up an ice cold bottle last night. While I don't think it tastes as authentic as a lime wedge squeezed into a light beer, it IS very refreshing. It's also very light, and goes down deceptively easy. I didn't really taste the salt--the label says it's added for "smoothness", but I didn't necessarily miss it, either. At 110 calories and 4.2% alcohol per 12 oz. serving, Miller Chill is great for a heat wave--when you want to imbibe, but not TOO much.

Just Peachy

All summer, I have been seeking out crisp whites to enjoy with summery dishes like grilled seafood and broiled garden tomatoes over pasta.

Wanting to venture beyond my typical selections (namely, NZ Sauvignon Blanc and Vinho Verde), one wine that I have been drinking and using in my tastings is Albarino, and a bottle I have really enjoyed is the 2005 Nora Albarino from the Rias Baixas region of Spain. Crisp and unoaked, it has really appealing aromas of peach, along with peach and mango flavors as well as a line of tart citrus. It also has a tinge of minerals on the finish. It's a lovely example of what the grape can do.

Just a few bubbles, please

Prosecco is a smart choice in sparkling wine. What it lacks in the complexity and "yeasty" overtones of Champagne and traditional method sparkling wine, it more than makes up for with its appealing crisp apple and peach flavors, and clean finish. (Prosecco's secondary fermentation occurs in a tank, instead of in the bottle like traditional method sparkling wines.)

Prosecco comes in two styles: "spumante" means that it's fully sparkling (like Champagne), and should be served in a flute-style glass. "Frizzante" style Prosecco has less bubbles, but still enough to be refreshing (I often serve this in a white wine glass, but it can also be served in a flute). It's perfect for an aperitif before a meal, or with a cheese and fruit platter on the deck.

If you want to try this style, check out Il Cortigiano Prosecco Frizzante. It has medium acidity, and flavors of apples and peach, and at about $8 a bottle, it's great if you are having a party and need to buy in bulk. It also would make a delicious mimosa. I've used this in a bunch of wine tastings recently, and it's a definite crowd pleaser.

AMBER taste test

A few weeks ago, I posted about AMBER liqueur, a single malt Scotch whisky flavored with maple and pecan.

A PR rep recently sent me a sample bottle to try. I'll admit that I am not a fan of Scotch, and the flavors of maple and pecan seem more suited to fall and winter than the heat of summer. Nevertheless, I gave it a try, and I was pleasantly surprised. The attractive nuttiness made it smoother than other Scotches I have tried (again, Scotch is not my liquor of choice, so none of them seem really smooth to me), and the delicious maple note lingered.

I still consider this more of a cool weather drink, but I can see lots of uses for it--like adding it to coffee. Or, you could create a twist on Crepes Suzette, substituting AMBER for Grand Marner before flambeing, and topping with drizzled melted chocolate, toasted chopped pecans and whipped cream.

Now THAT sounds like something I could enjoy in front of the fire this winter.

Harry Potter-inspired drinks

My sister-in-law and brother-in-law, who live in Boston, went to a Harry Potter party at a local bar on Friday evening. The place advertised butterbeer (one of the concoctions in the books, which is sweet and mildly intoxicating), and Polyjuice Potion (another fictional drink that makes the drinker temporarily take on the physical form of someone else). Unfortunately, she said the butterbeer turned out to be just root beer with whipped cream on top, but the Polyjuice Potion was pretty good (even though in the books it's described as tasting like over-cooked cabbage. I would imagine the real drink tastes nothing like this--hopefully.)

I'm sure there were parties like this going on all over the country (pretty much all over the world) on Friday evening, with HP themed food and drinks. This got me to do a little research about real beverages inspired by the fictional world of Harry Potter and company. Here are some links to some ones I found. I haven't tried any...yet:

Butterbeer:

This recipe uses butterscotch syrup and club soda. Maybe the club soda would keep it from being sickeningly sweet. It's n/a, so it's suitable for kids.

Here is a recipe that includes butterscotch schnapps.

Finally, this one is more of a dessert, but it sounds darn tasty!


Pumpkin Juice (served at Hogwarts for feasts and celebrations)

MuggleNet offers a recipe that adds pineapple juice, honey and cinnamon to the pumpkin juice. Sounds like a great fall beverage.

Here is a recipe that's pretty much just pumpkin juice.


Polyjuice Potion

**I found a lot of references to Polyjuice Potion, but no good recipes.

Happy sipping, Muggles!!!

Wine Tips for Thai Food Lovers

Awhile back, I mentioned my love of CurrySimple's curry sauces, which I discovered a few years back at a food and wine show in DC. They are delicious, and make your Thai dishes taste totally restaurant quality. I simply add whatever meat and veggies I want, along with some Thai basil from my garden, and serve the curry with jasmine or basmati rice, for an easy weeknight dinner that tastes like takeout from one of my favorite Thai restaurants.

I recently had the pleasure of sampling all the sauces and writing an article about pairing wine with each of the CurrySimple sauces, in addition to giving some general wine tips about enjoying wine with Thai cuisine. You can read the article here on Curry Simple's website.

If you like Thai food, order these sauces by the case. And if you ever see their booth at a food show, stock up then, too.

Cakebread 2002 Reserve Chardonnay

A few years ago, I picked up a bottle of this wine while out at Cakebread winery in Napa. Although oaky CA Chards really aren't my thing, when I tasted it there I was impressed with the depth and complexity that the wine showed. The grapes for it were totally sourced from the cool Carneros area--one of the more prestigious Napa appellations for Chardonnay.

We've kept it cellared since, and finally opened it up last night for our anniversary, to enjoy with lobster tail. The consensus was that it is a gorgeously complex CA Chard....but still not really our thing.

But for those of you who like butterscotch and spicy oak flavor, it's a stunner. The winery website tasting notes mention "ripe pears and peaches," but truthfully, I personally couldn't taste much beyond the oak. It has a full mouthfeel, low acidity and gorgeous light golden color. The winery recommends cellaring it for 5-8 years. This bottle was on the younger side of that, and I'd be curious to see what a few more years does for it.

You can get the full tasting notes about this wine on their website.

Your wine questions...answered

Looking for a wine to go with the dish you are serving for dinner tonight? Curious about the difference between port and sherry? Want to add some other food and wine related sites to your bookmark list? Check out www.wineanswers.com.

Started by the Wine Market Council as a free service to wine lovers everything (amateur and professional...), www.wineanswers.com is a terrific resource on all things wine. Best of all, it's free! There are recipes, a food and wine pairing tool, and a Wine 101 article archive on topics from bubbly for your wedding day, to breaking out of a wine rut. There are even free wine epostcards to send to friends when you find a wine or restaurant you like.

I just discovered this website today, but it's fantastic, and I'm sure I'll be using it often as a resource. Give it a look see when you get a chance.

The Quest for the Fizziest G&T

When I'm not partaking in a glass of wine, I'm most likely sipping a refreshing, limy, fizzy gin and tonic, especially in the summertime. (Though Mojitos are a close second, as we have mint growing out of control in our garden. But sometimes they just require too. much. effort.)

My gin of choice is Tanqueray, although we typically buy Seagram's because it's a lot less expensive and still makes a damn good G&T. I also prefer Seagram's tonic to Canada Dry, though either is fine (just as long as it's not diet tonic. Ugh.) And I like at least a quarter of a lime, squeezed as much as possible to extract the maximum amount of juice. As you can see, it's pretty much an exact science for me.

An article in the August issue of Bon Appetit about the return of the highball (of which a gin and tonic is actually a variation--it's just that the mixer (tonic) is a bit sweeter than the standard highball mixer (soda))--suggests always buying the small glass bottles of tonic so that each drink is as fresh and fizzy as it can be.

We have always purchased the 1 liter bottles of tonic, which yield about 5 or 6 drinks in our favorite acrylic patio highball-sized tumblers, and average about $1.20 a bottle at our local grocery store (versus $3.29 for a six-pack of 10 ounce glass bottles..) However, unless we are entertaining, we never finish a bottle of tonic in one night, and by the next evening, it's flat but flat.

Tired of wasting tonic, or having less than stellar cocktails, I finally came to my senses and got the 6-pack (which, ironically, turns out to be just as cheap if not cheaper when factoring in wasted or flat tonic...) Ahhhh...it makes so much of a difference, even when compared next to a just-opened 1 liter plastic bottle. The glass most likely retains pressure better, and perhaps the seal is tighter--the plastic bottles never seem to have an expiration date more than a few months in the future, while the glass bottles I just bought are good until March of 2008. At any rate, as I type this, my drink tastes fresh, fizzy and delicious.

Too much analysis for a minor topic? Maybe...but a decent G&T makes me happy. :-)

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.