A Washington Pinot Gris

While Pinot Grigio and Pinot Gris are the same grape, the resulting wines can be very different depending on region, climate and winemaking styles.

Italian Pinot Grigio tends to be light in style, with crisp lemon and apple notes, and a short finish. On the other end of the scale are the richer, rounder, more unctuous Pinot Gris offerings from Alsace--lower in acidity and fuller in body.

Chateau Ste Michelle's 2007 Pinot Gris from the Columbia Valley falls right in the middle. It has aromas of orange peel, and flavors of pear, honeysuckle and spice. 8% Viognier added to the blend lends floral notes and a rounder mouthfeel. It's great with shellfish and cream-based dishes, and I even enjoyed it with roast pork.

"On the Dot"

I recently got my hands on a bottle of Punkt Genau Gruner Veltliner, imported by Haus Alpenz (who also imports the intriguing, heady-scented Creme de Violette I reviewed a week or so ago.)

The crispness and whiff of white pepper in the often under-appreciated Gruner Veltliner is very appealing to me, but I had never had (or even heard of) a sparkling version. Punkt Genau means "on the dot", and this wine is made from grapes exclusive to Austria's Weinviertel region.

The lack of a cork and wire cage clued me in to the fact that the wine was not fully sparkling (it's actually enclosed with a screw cap.) The effervescence is reminiscent of a really fizzy Vouvray or Vinho Verde, so we sipped it from white wine glasses.

The wine tasted of crisp apples, with a light body. I didn't get any of the typical GV white pepper notes, but maybe the fizz overpowered them. It was definitely enjoyable with the seared tuna we had for dinner that night.

For more info on purchasing information, check out Haus Alpenz's website.

"Listen to the Ice"

I had a lovely time last evening at PX, the Alexandria speakeasy that is basically the playground for mixologist Todd Thrasher's amazingly complex concoctions.

Not to give away too many of the destination's secrets, but for those of you unfamiliar with PX, the lounge really does evoke the feeling of a speakeasy. There is no sign--patrons know it's open when the skull and crossbones flag that flies over Eamonn's fish and chips restaurant on the first floor (also owned by Cathal Armstrong) is out, and when the single blue light bulb is lit. Ring the doorbell, and the hostess slides the peephole door. A password isn't needed, but a reservation is suggested--especially on busy weekend evenings. Once inside, it definitely feels like you've stepped back into another time--crystal chandeliers hang over the bars and tables, dark blue velvet sofas fill one room, and the walls are made with gorgeous dark stained wood.

PX is small by design--only holding 30-35 people, so conversation, and finding a place to sit, is easy. It's meant to be a destination for a cocktail or two before or after dinner--reservations are for 2 hour blocks, maximum.

Crafting excellent cocktails take time, and a seat at the bar is a show in itself, and makes the time fly by. A peak at the back bar shows a shelf of high-end liquors, as well as bottles and jars labeled with masking tape. PX has 11 housemade bitters and lots of infused syrups. Heck, even the tonic and ginger ale are homemade. The place is 1/2 bar, 1/4 kitchen and 1/4 chemistry lab.

I started with a "Boris Karloff," with housemade elderflower liqueur (St. Germain isn't available in Virginia...), Plymouth gin and kiffir lime. This drink is a fizz, so it also contained egg white to make it frothy. It was aromatic and refreshing.

We also tried the "China Rose", with house-infused vanilla Cruzan rum, hibiscus bitters and dried hibiscus flowers. Bright red and served in a hurricane-style glass, it was deceptively less sweet than I thought it would be. And really, really good.

"The Big O" mixed Hendricks gin, Cointreau, orange bitters, orange syrup and lime juice--a perfectly balanced warm weather sipper.

PX's menu changes frequently, and mix master Thrasher is a staunch supporter of only using ingredients in season. For more information about PX, go to Eamonn's website, and click on the PX logo in the bottom right-hand corner.

Oh, and "listen to the ice" is PX's mantra--order, sit back, relax, let the magical mixing begin, and listen to the ice.

Wine dinner with Schramsberg

If you love Schramsberg sparkling wines as much as me, then you'll be as stoked as I was to hear about the upcoming dinner at Cafe Atlantico that pairs the restaurant's dishes with Schramsberg's sparklers:

On the evening of Tuesday, May 20th, Café Atlantico and sommelier Jill Zimorski will welcome Schramsberg Vineyards and Cellars’ Hugh Davies for an exclusive wine dinner showcasing their celebrated sparkling wines. Guests of this exclusive wine dinner will be treated to a selection of bubbly from the Calistoga-based vineyard paired with an innovative four-course menu by Chef Katsuya Fukushima. Space is limited and reservations are required. The dinner is priced at $125 per person, excluding including tax and gratuity. (A complete menu is posted below.) To reserve guests should call Café Atlantico at (202) 393-0812.

Passed Greeting
Oyster w/ Caviar, Marcona Almond
Schramsberg Blanc de Blancs

1st Course
Unagi, Pineapple, Pinenuts, Cucumber, Yuzu
J. Schram Brut Reserve

2nd Course
Octopus, Strawberries, Greek Yogurt
Schramsberg Brut Rose

3rd course
Duck, Foie, Gingerbread, Kumquat, Sesame
Schramsberg Reserve

Dessert
Apples and Champagne
Schramsberg Cremant

Better with Bitters

Lately, I've really been getting into bitters--not just Angostura and Peychaud's, but the myriad of flavored ones out there, from peach, to orange, lemon and grapefruit. It's amazing what just a drop or two can do to add complexity to a cocktail, making it taste more like something you got at your favorite bar or restaurant, and less like something you whipped up at home.

Stirrings' blood orange bitters is enjoyably bitter, with a nice flavor of orange peel and a touch of sweet spiciness. Since I love Campari, and its tongue-numbing bitterness, this blood orange bitter seemed almost mild to me, like I could also drink it with soda over ice. So I wanted to find a cocktail recipe that used a decent amount of it, not just a dash like so many recipes call for.

A check of Cocktail DB's website (a great online reference, by the way), gave me the Bluejacket:

Bluejacket:

1.5 oz. dry gin

3/4 oz. Blue Curacao

3/4 oz. orange bitters (the recipe called for Gordon's, but we used the Stirrings Blood Orange Bitters)

Shake with ice, serve in a cocktail glass.

The bitters countered the Curacao's overt sweetness, and both citrus flavors married well with the gin. The color was cool, too--a true turquoise, reminiscent of the gorgeous waters you sometimes find in the Caribbean. (The bitters darkened the Curacao's blue a bit).

For more info about Stirrings bitters, go to their website.

Continuing quest for the perfect G&T...

So, last year, I posted about how I started buying tonic water in small glass bottles, rather than the larger plastic ones, for my G&Ts. The tonic in the former tastes fizzier, and stays fresher longer. However, I've always thought that mass-produced tonic water is way too sweet, and to my delight, I've recently discovered through a colleague that I'm not alone in that thinking...

Q Tonic is made with Peruvian quinine and Mexican agave, which adds a subtle sweetness, rather than the syrupy flavor that high fructose corn syrup-based tonics can, Q tonic gives the soda--and the liquor--equal billing. It's bitey, sharp and refreshing.

I sampled Q Tonic with different gins, and it makes a huge difference in my favorite cocktail. Granted, the price is steeper than Schwepp's or Canada Dry (it's sold in a 4 pack of single sized bottles for about $6), but it's definitely worth it.

Soon I'll post about 2 other tonic options...just in spring and summer--perfect G&T weather, in my opinion.

In the DC area, you can get Q Tonic at Dean and Deluca in Georgetown, and (soon) at MOM's Organic Markets.

A new liquid dessert

The other night, I sampled Castries Cream liqueur. Made in St. Lucia, Castries Cream is a peanut-based rum (akin to a peanutty version of Bailey's...) It comes in a cool bottle that resembles a peanut in a shell, and right now is available in the mid-Atlantic.

We perused the website for recipes, and finally settled on one that included Castries and coconut rum. We thought it would be a nice combo, but honestly, it didn't work that well. But we did agree that anything chocolate or banana flavored would be a good match, so next time we'll whip up one of the recipes that includes vanilla vodka, or banana or chocolate liqueur. If you are really a fan of peanuts or peanut butter, Castries would also be nice to sip by itself, over ice. I would imagine that it could make a mean parfait, too, with vanilla ice cream and chocolate syrup or hot fudge.

For more info about Castries, check out http://www.castriescream.com/.

A Spritzy Gewurz

At a client's tasting this past week on wines from Sonoma, I selected an Adler Fels Sonoma Gewurztraminer for one of the bottles. I really dig Gewurz, and I'm always on the lookout for good domestic producers.

I was really surprised to uncork it and see lots of spritzy bubbles--almost foam--coming to the top of the bottle. The foam continued when I poured it, so to me it seemed in appearance like a Vinho Verde.

The wine was off-dry, with TONS of lychees. Not too much spice, but also some attractive peach and tropical fruit flavors.

If this is your thing--and I think it can be nice for the warmer weather, Adler Fels Sonoma Gewurztraminer is available for around 12 bucks.

Creme de Violette

After regarding the Spirits column in The Washington Post last week that talked about hard to find liquors, I had to find a bottle of Creme de Violette. The DC area distributor, Le Droit Brands, came through for me, and I got my hands on the dark purple potion yesterday.

Last night, I made the classic Blue Moon cocktail:

2 oz. dry gin
1/2 oz. fresh lemon juice
1/2 oz. creme de violette

Shake with ice and strain

When the CdV is diluted that much, it takes on a cool blue hue. The drink had a whiff of floral, but it wasn't overwhelming, and I actually could have added a bit more CdV.

Next I want to try it topped with sparkling wine. We did that this past weekend with St. Germain Elderflower Liquor, and it was lovely.

For more info about Creme de Violete, visit Alpenz' website.

Santorini white

DC's Zaytinya is currently celebrating Greek Easter by offering special menus and dishes traditional to the holiday. Last evening, I attended a media kickoff dinner, where I sampled a lot of the dishes that will be featured during the Easter feast celebration. Rack of lamb and spring lamb were both flavorful, the latter served as tender as sliced filet mignon. A simple fresh Greek salad with chunks of feta was topped with a great, light vinaigrette, and sustainable halibut was moist and flavorful. Fingerling potatoes were crisp, with just the right amount of salt and fresh parsley. And dessert--orange cake topped with ice cream, blood orange and pistachio, ended the meal with a right touch of sweetness.

We had several wines to pair with the courses. The highlight for me was a Argyros Estate 05 from the Greek island of Santorini. Made from a blend of Asyrtiko, Aidáni Aspro and Athíri, the wine was light gold, and had a spritz similar to that of a Vinho Verde. Zesty lime notes were balanced by a bit of an attractive bitterness on the finish, and the crispness paired well with the halibut and Greek salad.

For more info on Zaytinya's Greek Easter festival, go to their website.

Two local grapes shine

Back in February, I attended the Virginia Wine Showcase in Chantilly, the first state wine festival indoors. While I was there, I tasted a bunch of VA Viogniers and Nortons--two of the grapes that shine in VA wine, in my opinion. I reported my findings for The Tasting Panel, and you can read the article here.

Virginia Wine Article

Looking to take a wine-related day trip in Virginia this spring? Check out my Radar Weekender article in this month's issue of Modern Luxury DC for some ideas, including Barboursville Vineyards in Charlottesville, Loudoun County's Fabbioli Cellars, and the Monticello Wine and Food Festival.

A business school project turns liquid

Friends and fellow Cornell business school students Scott Krahn and David Hughes decided to tackle the gin game during their third-year entrepreneurship class. Their intended task? To create a theoretical gin that appealed to their demographic. In a nutshell, a gin for the vodka drinker: aromatic, yet approachable.

The fruits of their labor were so successful that they took their project out of the classroom, and into the distillery. DH Krahn Gin, released this past fall, contains an exotic, heady list of aromatics, including Italian juniper berries, Moroccan coriander seed, Thai ginger root, and citrus peels from California.

I tried DH Krahn gin this weekend, and loved it. The aromatics are definitely a bit different than my other preferred gins--I think the Thai ginger really gives it a unique kick. It makes a delish G&T, but the press kit I received also contained some other great cocktails to try. This one was our favorite:

Elderflower Collins
2 oz. DH Krahn gin
3/4 oz. fresh lemon juice
1/2 oz. simple syrup
1/2 oz. Elderflower liqueur (St. Germain)
Club soda

Combine first four ingredients in a mixing glass, then add ice. Shake well, then strain over fresh ice into a Collins glass. Top with club soda.

**We actually thought it would have been even tastier without the club soda, strained into a martini glass. The soda diluted the gin and elderflower taste a bit. But it was still really refreshing.

For more info, go to DH Krahn's website.

South African wine class

If Pinotage and Steen are unfamiliar to you, then consider coming out to Ashburn's WineSmith's South African wines class this Sunday evening. I'll be teaching the class, and we'll be tasting some of the stellar offerings coming out of this breathtaking country. For more info, check out the following, or go to WineSmith's website:

March Wine Classes Special Interest Class:
South African Wines
Sunday, March 30th, 5:00 - 6:15 PM
Learn more about the exciting wines coming from South Africa, including Pinotage, Cape Blends, and Chenin Blanc. All classes are $30 per person; advance payment required. Call (703) 729-2970 to RSVP.

Dinner with a Washington star

I attended a wine dinner last evening at Mrs. K's Tollhouse in Silver Spring, where Chateau Ste Michelle's wines were paired with the chef's delicious creations. I had the pleasure of sitting at the table with CSM's Head Winemaker Bob Bertheau, who has been in charge of making all of the winery's still wines (Domaine Ste. Michelle's sparkling wines are in a separate divsion) for the past five years. I've always been a huge fan of this winery, and even got the chance to tour and taste at the breathtaking chateau a few years ago while on a trip to Seattle, so it was a huge thrill for me to hear Bob's stories about the hows and whys of making some of these incredible wines. I've always been amazed about how, especially with their red wines, the winery strikes that delicate balance of Old World restraint and New World fruit, at a price point that allows you to elevate even a weeknight dinner, or takeout. Many of their bottles simply taste a lot pricier than they are.

The pairings last night were stellar. Grilled shrimp with Thai peanut sauce was paired with the complex, rich 2006 Eroica Riesling, while the subtle, spicy notes and great fruit of the 2006 Canoe Ridge Estate Chardonnay played well with creamy lobster bouchee. The two main entrees were game--the first a tender, succulent ostrich with Cabernet reduction (the chef used the same wine we sipped with the course--2005 Indian Wells Cabernet Sauvignon); followed by pheasant breast with mushrooms and Merlot sauce (enjoyed with 2005 Canoe Ridge Estate Merlot). Bob pointed out that in WA, Merlot often has more structure than Cabernet--which is typically the reverse in other areas of the world where the two grapes are grown side by side.

Bob selected the botrytized Ethos Late Harvest Riesling to sip with apple foster and vanilla ice cream for dessert--and the consensus at my table was that this was the best pairing of the evening. The winery rarely makes ice wine, since the WA climate isn't always cooperative, but Bob said he prefers the complexity of this wine anyway--there was a lot going on in the nose, including a hint of the petrol that you often get in an aged German Riesling, which here manifested itself as a vinyl shower curtain. The flavor was rich honey and pear, though. Really beautiful.

Mrs. K's often offers wine dinners. For more information, visit their website. And for more info on CSM wine, go to http://www.ste-michelle.com/.

Happy Birthday Jaleo!

Hard to believe, but Jose Andres' Jaleo, which pretty much introduced the notion of tapas and small plates to DC palates and beyond, is celebrating its 15th anniversary in April. Lots of cool events are planned surrounding the birthday, including a wine and tapas pairing:

A highlight of the celebration, 15 Tastes of Spain is an exclusive wine tasting being held on April 28th at 6:30 PM at Jaleo, located at 480 7th Street, NW. Inspired by the 15th anniversary, Jaleo’s culinary team has created a unique tasting of eight exceptional wines with seven of Jaleo’s premiere tapas.

José Andrés and Rob Wilder will be on hand to welcome guests to this intimate event and THINKfoodGROUP’s Antoni Yelamos will share the unique stories behind the premium wines that will be featured, including Vinicola Hidalgo Amontillado Viejo sherry, 2003 Torres Milmanda (Penedes), 1995 Cune Viña Real Gran Reserva (Rioja) and 1999 Costers del Siurana Dolc de L'Obac (Priorat).

After the tasting, attendees will be treated to samples of Jamon Iberico, yogurt sperification, erizo with piparrana, braised veal cheeks, artisanal Spanish cheeses and more. Space is limited for this festive event and participation is priced at $75 per person (tax and gratuity not included). Guests should call (202) 628-7949 to reserve.

For more info, check out Jaleo's website.

Gnome's Water

A few weeks ago, while researching cocktails for an article I'm working on, I got to taste through Gina Chersevani's liquid creations at EatBar (I love my job...) Everything she does is inventive, cool and often unexpected, but the best libation I tasted that night, in my humble opinion, was her Gnome's Water. She combines cucumber and rose-scented Hendrick's Gin with lavender, cucumber water and fresh lime, and the resulting sipper is irresistibly refreshing. I can see myself drinking this all summer long...and it would go perfectly with oysters or clams on the half shell.

To check out Gina's masterpieces for yourself, head to EatBar in Arlington.

A light, Loire red

As the weather starts to get warmer, my wine tastes change a bit. I start to gravitate towards zingy whites, sometimes with a bit of spritz (like Vinho Verde...) and I look for reds that won't feel or taste too heavy. Some obvious choices are (some) Pinot Noirs, as well as Beaujolais and Barbera. But don't overlook the Loire Valley...

Chinon is made from the Cabernet Franc grape, and in the Loire, it's usually done in a lovely, lighter style. Domaine Semellerie Chinon (available at Total Wine here in No. VA...) has great cherry and strawberry on the nose, along with a whiff of violets for which the grape is known. It's low in tannins, and would pair well with ham this Easter, or with your Passover lamb. We enjoyed it with roast chicken with lemon and rosemary, but it's very versatile, and I plan on sipping it a lot more this spring.

Beyond green beer...

Two other options to sip on March 17:

Boru Vodka, named for Brian Boru, the legendary king who united Ireland. Clean, yet with a nice bite on the finish. Enjoy it neat, in a martini, or in your favorite vodka-based cocktail.

Coole Swan Liqueur, an ultra-premium Bailey's-alternative made with chocolate, Madagascar vanilla, Irish cream and Irish whiskey.

Happy St. Patrick's Day!

Cheese + Dessert + Port = Heaven

When I dine out and it comes time for dessert, I'm often torn between the cheese plate, and something sweeter. A few weeks ago, while planning the menu and picking the wines for a client's wine tasting dinner, I noticed a fantastic marriage of cheese plate and dessert on the chef's menu selections: Stilton cheesecake. I knew I had to pick that, and I definitely wanted the classic wine pairing--Port--to sip alongside it.

The wine tasting was the other evening, and it was a stellar pairing that had everyone oohing and aahhing. The cheesecake had a shortbread crust, while the filling had just the right amount of Stilton flavor, along with some smooth cream cheese, and a touch of Port. The dessert was delicious and decadent without being that sweet.

I selected a 2003 Quinta de la Rosa Vintage Port to sip with this dessert. Although it's still very young and will no doubt get even smoother and more complex as the years go on, it was delish--with sweet dark berries and violet aromas, and some crispness on the finish that will no doubt get punchier over time. It was a great preview of what's to come from the bottle in the coming years.

The chef told me she discovered the cheesecake on the Epicurious website. I did a search, and found the recipe. She wasn't able to get rhubarb for the compote, so she substituted strawberry, which worked wonderfully.

Mmmmmm.....

Vermouth from Scratch

Mention Vermouth, and many people think of the ingredient that makes a martini (the dry style) or a Manhattan (the sweet style). However, beyond being a cocktail staple, Vermouth is lovely and aromatic to sip by itself as an aperitif.

Sebastian Zutant, wine director at DC's wine-centric Proof restaurant, makes his own Vermouth from scratch, and it's wonderful. I dined at Proof a few months back, sampled Zutant's homemade version, and then wrote an article about it for Wine Enthusiast. Here is the link.

X marks the spot

I recently tried the 2006 Lake County Sauvignon Blanc from X Winery, producer of the suggestive Syrahtica that I wrote about in a recent article for Wine Enthusiast (the picture on this post shows the 2007, which was just released.)


It had more of a lush mouthfeel than the more pungent, herbaceous bottles I typically go for (it undergoes partial malolactic fermentation), but it did have a decent line of crispness running through it. I got both grapefruit and tropical fruit notes, and some minerality on the finish. There were 784 cases produced, and it retails for $16.99.

For more info, visit X Winery's website.

Wine Class at WineSmith

Looking for a great way to spend an hour or so on Sunday? Then attend the Wine Fundamentals class I'll be teaching at WineSmith in Ashburn. Here are the details:

Wine Fundamentals Class
Sunday, March 9th
5:00 - 6:15 PM
Get the basic information you need to begin appreciating wine more fully!

For more information, call (703) 729-2970, or visit WineSmith's website.

The dimple in the glass just bugged me

I just finished writing an article that tested and analyzed wine aerators. Although people tend to use "decant" and "aerate" interchangeably, decanting actually refers to the process of removing sediment from red wines (mostly older bottles, but not always). Tannin from grapes’ skins, stems and seeds, as well as from any oak used in fermentation or ageing, drops out over time as fine, dark particles, rendering a wine smoother and mellower. Aerating, on the contrary, opens up young wines that feel too tannic, and whose aromas and flavors are either harsh or sharp, or imperceptible. I tested 6 aerators, and I'll post when the article is published.

This past weekend, at the DC Wine and Food Festival, I came across a few other tools that promised to "open up" wines and make them more mellow, flavorful and approachable. One of them was actually not an aerator, per se, but a glass whose design allows for aeration.

The Taste of Purple glass has a "dimple", which catches the wine as you swirl it around the glass, adding oxygen. (The glass basically looks as if you pressed your thumb into it when it was still hot and malleable.)

I did a before and after aroma test with the Taste of Purple, and the aroma was definitely more apparent after the wine was swirled around the dimpled glass. The rep then asked me what I thought about the product. From a usability standpoint, it couldn't have been easier--no extra tool to deal with, and the wine would (theoretically) get better as you sipped and swirled.

However, from an aesthetic standpoint, the dimple bugged me. Maybe it was the asymmetry of it all, or the fact that it appeared that my glass was deformed. But it bothered me to drink out of it, and I personally don't think it would be an attractive option for entertaining. (At $40 a pop, I can't see replacing my current glassware...) The company also offers a pair of stemless dimpled glasses for $36, and a funky decanter for $129 (it look like a giant, odd-shaped wineglass. Kind of a neat conversation piece, but it didn't pour so nicely--wine dripped down the side, even though the rep was careful when he poured it.)

I think I'll stick with my Vinturi, and keep my glassware. But hey, different strokes for different...wine lovers.

For more information, visit Taste of Purple's website.

Small Plates, Good Drinks

Last week I attended a media dinner announcing the relaunch of Charlie Chiang's in Shirlington, renamed Ping. Now, the interior is sleeker (dark red and black), and the menu has been revamped to include xiao die (small plates). We tasted through a lot of the popular dishes, including fantastic chicken gyoza, steamed pork buns (my favorite Dim Sum treat...) and scallops that were fried in tempura that had chopped up shrimp in the batter.

I was super excited because the white that was being poured all evening was from my favorite New Zealand Sauvignon Blanc producer--Spy Valley. Although I typically choose Gewurz or Riesling with Asian food (the aromatic wines are a great match for the fantastic aromas, spices and seasonings going on in so many Asian dishes), this bright white fit the bill for many of the dishes we tried.

The cocktail menu had some interesting choices as well, including a "martini" made with Grey Goose La Poire, elderflower liqueur (I've been hearing of this being used more and more in drinks...) and sparkling wine. And the cocktails were certainly potent, if that's your thing.

You can find out more about Ping on Charlie Chiang's website.

DC Food and Wine: Better Wines, More Space

I spent some time this weekend at the Washington, DC International Food and Wine Festival. (I actually did a live segment on Friday's 5 PM news on Channel 8 on behalf of the festival. Though there doesn't seem to be a link to it on their site. So hopefully you were lucky to catch my "brilliant" TV debut live...)


The exclusive Grand Cru on Friday evening opened up the weekend, where chefs from some of the area's top restaurants prepared and served small tastes of some of their signature dishes. (Rockfish seemed to be the unintentional theme, with at least three restaurants serving dishes that included this popular local fish. But they were all tasty, especially one from PS7.)


To wash down all of these tasty nibbles, lots of wines were poured, including some high-end offerings like Far Niente Chardonnay, Opus One and Insignia. I typically don't buy into $$$ wine hype, and I'm often more excited to drink a $10 bottle of Malbec that tastes like a $30 bottle, than I am to sip a $200 plus bottle of wine. But if someone else is pouring--and paying--then sure, why not.


The festival itself was held on Saturday and Sunday afternoon. I strolled around during the trade hours on Sunday, and stayed for a bit during the consumer hours. As promised, festival organizers sold less tickets to keep things less crowded. I'll recap over the next week or so some of the wines and food I sampled.

Washington DC International Wine and Food Festival

I'll be heading out this weekend to the Washington DC International Wine and Food Festival to taste a bunch of wines and foods, and check out other vendors. My friends Jim Barker, President of the Washington Wine Academy, and Jay Youmans, Master of Wine and my instructor for my intermediate and advanced WSET courses, did a segment on DC's Fox 5 this morning about the festival, including a mini-lesson on Pinot Noir. Here is the link to their TV segment.

Check out the festival website for hours and ticket information.

Vin de Garage in Loudoun County

I headed out to Fabbioli Cellars in Leesburg this morning to do some research for an upcoming article. Owner Doug Fabbioli is knowledgeable without being at all pretentious, and a visit to his small winery is a refreshing change from other area wineries' focus on upscale tasting rooms and booking private parties.

I tasted through his offerings, and I was really impressed. Doug decided early on that he would tailor his vineyard and winery to only red wines, although he does offer two Chardonnays through a winery on which he's currently consulting.

The flagship wine, Tre Sorelle (named for his wife and her two sisters...) is a Bordeaux-blend with decent structure, and balanced fruit and oak. DC restaurants Mio and BlackSalt recently added it to their wine list. I tasted both the 2005 and 2006, and preferred the latter--I got a funky aroma on the 2005, which wasn't necessarily off-putting, but wasn't apparent on the more recent vintage.

I also really enjoyed the North Gate 2005 Merlot, made from grapes grown at Fabbioli and vinted by Mark and Vicki Fedor in Purcellville. It's done in an Old World style, with an elegant backbone and restrained fruit. A nice alternative to the barrage of jammy, lush Merlots that are out there.

The wine that surprised me the most was the Raspberry Merlot. Although I had been told it wasn't too, too sweet, I was sceptical. Turns out, it wasn't that sweet, and the tart raspberry flavor really came through to balance it out. I thought it would be nice topped with some Prosecco for a spring or summer cocktail.

The tasting room at Fabbioli is open Fridays and Saturdays. For more information, visit their website.

Oyamel's Tequila Festival

A few weeks ago, I dined at Jose Andres' Oyamel in DC while researching an article about rose-inspired drinks for Valentine's Day (Oyamel features a Prickly Pear Margarita with Rose Air Foam that is very unique, and very floral.) I was really impressed by their guacamole prepared tableside (with homemade chips that also tasted great by themselves), as well as all of the other dishes they brought out for me to sample--including several ceviches and salads that were simply fantastic.

I just received a press release about their upcoming tequila and mezcal festival, which will features flights of the celebrated liquors, dishes to pair with them, and specialty cocktails (some of which will be topped with the air/foam...) One of their most popular drinks is the margarita topped with "Salt Air", rather than rimmed in salt flakes. I tasted it, and it's an innovative take on the classic Margarita--and, you don't have to worry about those unsightly flakes of sea salt that inevitably get stuck on your upper lip...

Here is my info about the festival. You can also visit their website.

Washington, D.C., (February 20, 2008)— From March 18 to 30, José Andrés and the culinary team at Oyamel Cocina Mexicana led by Chef Joe Raffa are pleased to host a two-week celebration of Tequila & Mezcal and welcome special guests from premiere producers such as Siembra Azul, Del Maguey and Casa Noble. Oyamel’s celebration will feature a variety of tequila specials throughout the event in addition to tequila tastings at Oyamel’s Butterfly Bar and for the grand finale, a seven-course tequila-inspired dinner event.

During the festival, Oyamel celebrates the rich heritage of Mexico’s most famous spirits. Mezcal is the product of agave plants, a distilled alcoholic beverage unique to Mexico. Most mezcal is produced in the state of Oaxaca. Tequila is produced from one specific type of agave, the blue agave or agave tequilana, and production is centered in the town of Tequila in the state of Jalisco. All tequila is mezcal but not all mezcal is tequila.

During the Tequila & Mezcal Festival, Oyamel patrons will have the opportunity to sample some of the highest quality tequila and mezcal with special tastings and tequila flights priced from $20 to 30. These spirits will also be featured in the form of specialty cocktails and in special menu items. Tempting concoctions will include the popular Oyamel Margarita; a Chamoy Margarita, inspired by the famous Mexico City Chef Carmen “Titita” Ramirez of El Bajio and a Pineapple and Sage Margarita, all available for $9 to $12.

Featured specials prepared for the festival by Chef Raffa will include Ceviche de Salmon Curado en Mezcal, a ceviche of mezcal cured salmon; Sopa de Lima al Tequila, lime-tequila soup and Carne Asada de Buey con Salsa Borracha, grilled beef tenderloin with Borracha sauce and to satisfy the sweet tooth there is Café de Olla con espuma de chocolate blanco y tequila añejo, Café de Olla with White Chocolate Foam and Añejo Tequila and Margarita de fresa, a Strawberry Margarita. All dishes will be priced between $8 and $9.50.

Heart's Delight Wine Auction

I'm proud to be serving this year on the Auction Committee for the Heart's Delight Wine Tasting and Auction, and I want to introduce you to this amazing event and give you a chance to donate to a really worthwhile cause...

Over the past eight years, Heart's Delight has grown to become one of the nation’s premier food and wine events - it provides the ideal combination of great food and wine while raising the much-needed funding to support the mission of the American Heart Association. Since Heart’s Delight began in 1999, we have raised $6 million dollars for the fight against heart disease and stroke.

Planning for the 2008 event this May 8-10 in DC is under way, and I would like to invite you to join us by donating to the auction. With an auction goal of $500,000, we welcome donations of wine, gift certificates, dinners, etc… Donations can be sent to the American Heart Association, 4301 North Fairfax Drive, Suite 530, Arlington, VA 22203. To ensure listing in the auction program, donation forms must be turned in by March 5, 2008. For your convenience, donation forms are available online at www.heartsdelightwineauction.org/auction/donate.cfm.

Please do not hesitate to contact me at trywine@gmail.com with any questions. To learn more about Heart’s Delight, visit http://www.heartsdelightwineauction.org/.

Wine Bar Coming to Tysons Corner

A friend of mine just gave me a heads up about this place. It's a chain, and the Tysons Corner location is scheduled to open this spring.

They seem to follow the same "user-friendly" approach that WineStyles and Best Cellars use to classify wines. But instead of using adjectives like "fruity," "soft" or "earthy," they use what they call Grape Classifications--ten numbers that define a wine category's color, body, flavors, etc. To be honest, the classifications seem to be a bit confusing, and there are wines that can fall into several categories. But The Grape looks like it could be a decent addition to wine-bar-starved Tysons Corner.

For more information, check out their website.

Beauty That's More Than (Grape)skin Deep

When Kristin Moses was searching for a streamlined approach to her skincare, she didn't need to look any further than her own backyard. Her father and step-mother own Kluge Estate in Charlottesville, VA, and Kristin, whose traded her career in beauty PR for life among the vines, believed in the power of grapeseed oil. Kristin's company, Skincare from the Vineyard, creates the fabulous Bordeaux Balm. Made from grapeseed oil and other essential oils, this all-purpose balm can be used on chapped lips, rough hands and feet, cuticles--you name it.

After chatting with her the other day, Kristin sent me a sample of Bordeaux Balm, and it's really a great product. Moisturizing without being greasy, it gave relief to my dry hands and feet. Kristin also recommends using it as a grooming aid on eyebrows and eyelashes, or to add a bit of "spotlight" to your face. She is planning to add other related products to her line in the future.

Bordeaux Balm retails for $12, is sold in select stores, and can also be purchased online. For more information, visit Kristin's website.

Terra Antiga Vinho Verde

It's not really the season for it, but I love the light freshness and bit of spritz of a nice Vinho Verde. I typically pick up a few bottles of the $3.99 offering that Trader Joe's sells out by the case whenever I shop there, but a few weeks ago, I visited WineSmith in Ashburn to pick up a few new bottles of wine from Portugal. (This a great local wine shop, by the way. Owner Neil Smith is very knowledgeable and friendly, and they offer tastings on the weekend as well as during the week.)

Neil recommended a 2006 Terra Antiga Vinho Verde (for a whopping $6.99 a bottle...), and we gave it a try the other evening. It was a bit fuller-bodied than my usual TJ VV wine, but was still light, relatively speaking. It didn't have as much spritz, and was a bit softer, but it was still incredibly easy drinking, with citrus and green apple notes--totally drinkable by itself, as well as with light fish and seafood dishes, soft cheeses, or pasta with cream sauce. In short, a wonderful, crisp white house wine to stock up on for the spring months.

Leftover Bubbly Idea

By now, you have either finished or tossed any leftover sparkling wine from Valentine's Day (if you finished the whole bottle that evening--excellent!)

We enjoyed Virginia's Kluge Estates Blanc de Blancs on Heart's Day, and 2 flutes remained in the bottle. So we corked it with my "Champagne saver" stopper, which does wonders to keep the wine from going flat.

The next evening, rather than drink it by itself, we decided to make one of my favorite cocktails, a classy, refined elegant concoction that got its roots in New Orleans, and was named for a powerful French missile of the same name: the French 75.

I love this drink because it combines two of my favorite libations: sparkling wine and gin. Add a little lemon juice and superfine sugar, and it's sippable all by itself. It would also be a fantastic alternative to Muscadet or Sauvignon Blanc to drink with oysters or clams on the half shell, or with steamed lobster or crabs.

There is a French 75 recipe in my Commandeer's Palace cookbook, but I also found a bunch on the web which also sounded tasty. We used the following recipe that evening (and I honestly don't know from which site I pulled it.) The difference between this one and the one in my cookbook is that the latter has less lemon juice and sugar, so it's more potent. We used Hendrick's Gin, which gave it an exotic flavor due to the rose and cucumber notes in it. My husband and I both agreed, though, that next time we'd use a more traditional, "limey," juniper gin like Tanqueray or Seagram's.

Give it a try the next time you have some leftover bubbly. Enjoy!

French 75

1.5 oz. Gin
2 tsp. superfine sugar
1 1/2 oz. lemon juice
4 oz. Champagne or sparkling wine
Lemon or orange slice (optional)

Add ice to a cocktail shaker, and then add Gin, sugar and lemon juice. Shake until cold. Pour into Champagne flute, top with 4 oz. of chilled Champagne or sparkling wine. Garnish with a lemon or orange slice, if desired.

Suggestive wines for Valentine's Day

If you want to open a bottle of wine tonight that will give your sweetheart a not-so-subtle hint about how you want the evening to end, then check out my article about Suggestive Sips for Valentine's Day.

Happy Valentine's Day!!!

Enjoy the day with a glass of virtual bubbles...

Waiter, there are roses in my glass...

Planning on getting a bouquet of roses for your sweetheart this Valentine's Day? Consider sipping them instead. Then read on...

Thanks so much to Josh Chambers at Hank's Oyster Bar and Steve Fowler at Oyamel in DC for helping me with this article. I really enjoyed the drink samples!!

Mention in The Hill

Thanks so much to Andrea Alford, reporter at The Hill, who included my business in a recent article she did about unique ideas for bachelorette parties.

I do a lot of tastings for bachelorette parties and bridal showers (in fact, I'm doing one this weekend...), and they are always well-received. It's a fun, unique start to the evening, especially if the bride is a wine lover, or maybe is going to France, Italy or California on her honeymoon.

You can read the entire article here.

The Tap Project

I received this press release this morning. It's such a great cause that I just had to pass it on:

Washington, D.C. (February 8, 2008) - Many of DC’s finest restaurants - including Central, DC Coast, Westend Bistro, 1789 Restaurant, Bebo, Sonoma Restaurant & Wine Bar, Black Salt, Seasons, Hank’s Oyster Bar & Marcel’s - will participate in the U.S. Fund for UNICEF’s nationwide Tap Project during the week of March 16, culminating on World Water Day, March 22.

The Tap Project, a grassroots initiative to provide clean water to children around the world, invites individuals to donate $1 for the tap water they normally get for free at participating restaurants. Lack of clean water is the second largest killer of children under five. This year the Tap Project goes nationwide, including Washington, DC. “The Tap Project brings to Washington, DC an incredibly simple concept to encourage restaurant patrons to help bring clean and safe water to the children of the world,” says Chef Robert Wiedmaier of Marcel’s and Brasserie Beck. “As a Tap Project volunteer, I am glad that so many restaurants agree it is our duty to use tap water—our single most bountiful natural resource—to reduce child mortality. We are counting on more DC restaurants to register and get on board.”

Last year, over 300 restaurants and thousands of their patrons in New York raised more than $100,000 to provide four million children with safe and clean water. Participants included high-profile media executives, chefs, and a host of celebrities. The Tap Project is the first of its kind—a national grassroots effort offering individuals and restaurants across the nation a simple and effective way to make a difference in a child’s life. More than one billion people do not have access to clean water or adequate sanitation, and one in five of them are children. Eighty percent of all illness and infant mortality is due to waterborne disease.

UNICEF works in more than 90 countries around the world to improve access to safe water and sanitation facilities in schools and communities and to promote safe hygiene practices. Over the past 15 years, more than a billion people gained access to improved drinking water and sanitation facilities. UNICEF's goal is to reduce by half the proportion of people without sustainable access to safe water and basic sanitation by 2015. This year, the Water & Sanitation Rotarian Action Group will join with thousands of volunteers across the U.S. to support the TAP Project and to raise awareness of this vital issue in their communities. A little goes a long way—for example, with $1 UNICEF can provide 40 liters of safe drinking water, which is enough to give one child safe drinking water for 40 days, or 40 children safe drinking water for one day.

To view the current list of registered DC area restaurants, visit www.tapproject.org/restaurants/info. Registration questions and volunteer opportunities for the TAP Project can be directed to co-City Coordinator, Polly Wiedmaier at TAP@marcelsdc.com.

Virginia Wine Showcase

Just a reminder about the Virginia Wine Showcase happening this weekend at the Dulles Expo Center. I'll be doing a Wine Appreciation Basics seminar on Sunday at 11:30 AM.

Visit their website for more information.

Hope to see you there!!!

Miss Manners Tackles Champagne

I read the following letter to Miss Manners this morning in The Washington Post, and her response. I've never written to Miss Manners before, but I had to put in my 2 cents worth, so I emailed her (see the letter I emailed her at the end).

Dear Miss Manners:
At a lovely restaurant near our home, my husband and I ordered a bottle of champagne to enjoy with our meal. When the champagne was brought to the table to be opened, my husband smiled at me in anticipation, as we always love to hear the sound of a cork popping from a bottle of champagne -- one of the most celebratory sounds one can imagine, at least in our minds.

After watching the waitress uncork the bottle soundlessly, we joked that it must've been a "dud" and we were disappointed that it didn't pop, and explained our feelings about the joyfulness associated with the sound.

She smiled and agreed with us, but then told us that management of the restaurant was very specific in their instruction to the servers that champagne corks must exit the bottle utterly soundlessly, seemingly with the implication that the noise may disturb others.
While I realize that there may be some small extra emission of effervescence if one allows the cork to pop, it seems stoical to me that one would have to do so for reasons of etiquette. Could you clarify?
***
First please allow Miss Manners to ease the cork out of her eye from your last celebration.
Your waitress's theory notwithstanding, it is not the noise that is disturbing to others in the vicinity so much as a fast blow from a flying cork. And then there is the overflowing bottle, a look best saved for christening ships.

Your waitress opened the champagne bottle correctly, even if she didn't understand why. Popping the cork, however exciting you may find it, is considered a sign of ineptitude. Miss Manners suggests that you celebrate at home in the future, rather than among innocent strangers.

***
Dear Miss Manners,

I read with interest the letter from a woman who was disappointed when she and her husband went out to dinner, and the waitress didn't "pop" the cork loudly on their champagne bottle...

You were correct in stating that a flying cork can be dangerous to anyone seated nearby. However, as a wine educator and consultant, I can tell you that any sommelier worth his or her salt wouldn't think of loudly disengaging a Champagne cork for another reason: people drink and enjoy Champagne and sparkling wine for the bubbles. As dramatic as it may be to hear that loud "pop", and see the champagne flow out of the bubble, much of the carbon dioxide--the power behind those gorgeous bubbles--escapes as well, making the sparkling wine, well, less sparkling. Much of what makes fine Champagne is the size of the bubbles and how many of them there are (lots and lots of really tiny bubbles is desirable...)

If the couple really cared for the taste of Champagne, and not just the spectacle of it, it doesn't behoove them to complain about a soundless uncorking. On the contrary, they should be happy that they had a server who knew the correct procedure to allow them to truly enjoy the bottle.

Cheers-- Kelly

Belle Glos Pinot Noir

I first tried this Pinot on a trip last fall to the Monterey Wine Region. I was really impressed with the depth and smoothness of the 2006 Santa Lucia Highlands Pinot--it was a really gorgeous bottle, and one of the most well-done I tasted in the region.

I received a few sample bottles of Belle Glos in the mail last week--all single-vineyard Pinots, one from Monterey, another from Santa Barbara, and a third from Sonoma county. We tried the Santa Barbara bottle first, and I wasn't as impressed as I had been with the Monterey. There was a very strong "barnyard" aroma, which only got stronger as the wine remained in our glasses. I know that Pinots, including some high-end Burgundies, can get this funky aroma, and often I find it attractive. But in this instance it was a bit too pungent for my taste.

The next night, we opened the Monterey County Santa Lucia Highlands bottle that I was so impressed with during my trip, and enjoyed it with some cedar planked salmon. The consensus at my dinner party was that it was a perfect match, with dark berries, spice and just a bit of earth.

One interesting aspect of Belle Glos wines is their packaging. The top of the bottle, including the cork, is encased in red wax. Very dramatic and pretty, but to be honest, it doesn't always come off so easily. Luckily, you can put the corkscrew right through the wax.

These bottles retail for between $50 and $60.

My favorite Superbowl ad last night

I love the ad last night for Bud Light where the couples are arriving for a wine and cheese tasting at a friend's house. One guy takes what appears to be a huge wheel of cheese into the kitchen, only to remove the top and reveal a six-pack of Bud Light. Another guy takes a bottle out of the middle of a fake French baguette, and a third opens a fake box of wine to reveal a TV where they can watch a football game. At the end, one of the guys leaves the party to go on a "cheese run."

I always like to think that all of the guests who attend my wine tastings are enjoying themselves. But now I can't help but wonder if any guests secretely contemplate heading into the kitchen for some beer and football...

Reminds me of my college days, when my then-boyfriend-now-husband's fraternity hosted a wine and cheese semi-formal, complete with candles and an acoustic guitar player (I guess you could look at it as either a classy or pretentious event...). Some of the fraternity brothers protested this event (those either without a date, or those who didn't want to get dressed up), and hosted their own event which they refered to as "Mad Dog and Cheese Whiz."

Classy!

Vote for my Blog!

My blog is now listed on LocalWineEvents.com.

If you read and enjoy Kelly's Grape Times, please consider voting for my blog by visiting this link.

You can vote once per day, and the more votes my blog receives, the higher it will appear in the list.

Thanks!!!

Wines for the Big Game

If you are serving any kind of junk food on Superbowl Sunday, you may find it helpful to go back and look at the article I wrote about snack food wine matches.

Here are some other ideas to try:

* I really like the interesting floral notes and refreshing crispness in Torrontes from Argentina with soy-ginger wings.

* Spanish Albarino is a nice alternative to Pinot Grigio or Sauvignon Blanc for white turkey chili.

* Mini-burgers/sliders and a fruity, spicy Spanish Priorat are a satisfying combo.

* An earthy, subtle Chardonnay from France's Macon or Cote Chalonnaise would be great with the earthiness in the avocado when you enjoy it with Guacamole and chips.

Not sure what we'll be eating yet...I plan on heading to Trader Joe's tomorrow to pick up some fun snacks and finger foods. And I actually might be (gasp!) washing it all down with some Heinekens.

Enjoy the game!!!

Port for the ladies?

Britain's Marks & Spencer announced this week that they are releasing Pink Port. Hoping to attract women who may not have previously been exposed to Port, the wine is--as the name suggests--pink.

I imagine that they are trying to capitalize on the appeal of rose and blush wines. But I would also imagine that if a woman--or any wine drinker, for that matter--wanted to drink something pink, she (or he) would pick regular, unfortified wine. Even white Port has a heaviness to it from the additional amount of alcohol, and though I haven't yet tasted this Pink Port (Marks and Spencer, if you are reading this and want to send me a sample bottle, email me for my mailing address), reviews I have read online lead me to believe it tastes a bit more like vodka and cranberry than port. Fruity? Yes. Sippable by a fire on a cold winter evening (how many people, including myself, like to enjoy Port)? Perhaps no.

But maybe they will find a market for it. At the very least, Marks & Spencer could take a cue from other wineries and donate part of the proceeds towards breast cancer research.

Rioja? Priorat? Guess again...

Most of the Spanish wines I drink either come from the prolific Rioja region, or the more recently trendy Priorato. So I was intrigued this past weekend when my father-in-law pulled out a bottle of wine from Montsant. This appellation became official in 2003--before that, it was just considered part of Tarragona. It almost completely surrounds the more famous Priorat region, so the climate and grapes grown are similar. (The area is named for the nearby Montsant mountains.)

He had a bottle of 2004 Fra Guerau. The label said it was a blend of seven varietals, but it didn't tell which. I figured Tempranillo, Garnacha and Carinena would figure into the mix, and a Google search told me the breakdown: 23% Syrah, 19% Garnacha, 17% Merlot, 16% Carinena, 15% Cabernet Sauvignon, 7% Tempranillo and 3% Monastrell.

Unfortunately, I was hit with a nasty head cold last week, which rendered me completely congested, and made wine tasting almost impossible. The wine tasted decent to me, but I couldn't pick out any particular notes, so my sisters-in-law filled in the blanks for me. It had a nice tart cherry finish, and any tannins present were smooth. There was a touch of a woody/spicy flavor, but it was pretty subtle. Overall, it was a wine that could have paired with a number of dishes. The best part was that the bottle was sold as a "Chairman's Selection" in PA Wine and Spirits stores, so it was $8 instead of $16.

Corked? Cooked? Just plain yucky...

My tastes have really been leaning towards Old World reds lately. I've just had a lot of American and Australian reds lately that were too sweet or too fruity. I picked up a bottle of Mouton Cadet 2005 at Harris Teeter the other day to enjoy this past weekend. (Their wine department is decent overall, but their selection of French wines is pitifully small.)

I've had this wine before, and while it's obviously not a great example of a "fine Bordeaux,"it's usually a decent basic Bordeaux/house wine for the price (9 bucks or so.) I just wanted something dry, with a bit of a backbone, for around $10.

I stuck it in our wine refrigerator yesterday morning, so by dinnertime it was a nice 58 degrees. When we tasted it, though, we were taken aback by a hot sensation, and the feeling that the wine had been "cooked" or madeirzed--maybe it wasn't stored properly.

Luckily, we had a bottle of 2001 Chateau Fourcaud from St. Emilion to enjoy with our big rib eye steaks...

Anyway, I returned the open bottle to Harris Teeter this morning, and the manager happily returned my money, even without a receipt.

More "Happy Hearts Day" cocktails

Here are two cocktails created by mixologist Jim Hewes, and currently featured in the Round Robin bar of the Willard InterContinental hotel in Washington, DC:

The Chocolate Cherry Kiss is made with Stoli Vanilla, Godiva Chocolate, Cherry liquor and is garnished with chocolate covered cherry.

The Passion Flower is made with Champagne, Triple Sec, a hint of mint and a splash of Parfait Armor, a super secret love potion created by Jim.

Both drinks are priced at $12.00. I think the Passion Flower sounds especially intriguing...

Have a great weekend!

Virginia Wine Showcase

The Virginia Wine Showcase will be held February 9 and 10 at the Dulles Expo Center in Chantilly. I'll be doing a Wine Appreciation Basics seminar on Sunday, February 10 at 11:30 AM. Tickets for the show are $25 online and $35 at the door, and tickets for the seminar are $10. We'll be tasting and discussing six of Virginia's most popular varietals (Chardonnay, Viognier and Sauvignon Blanc for the whites, and Cabernet Franc, Norton and Merlot for the reds.)

For more information, go to their website. Looking forward to seeing you at the seminar!

Keepin' it Cool

Amazingly, I've only recently gotten a wine refrigerator. I have always wanted one, but I though it better to wait until we redid our basement so I had a decent place to put it. Since my husband and I do enjoy our reds chilled just a bit, we have relied on either 20 minutes in the fridge, or the Vacuvin Wine Chiller sleeve, to get our reds the temperature that we like to drink them. We had been perfectly happy doing that, though if we forget to chill a bottle ahead of time, and just grab it off the rack before dinner, it's just not. as. tasty.

Drinking wine at true cellar temperature (my wine fridge has 2 zones, and I keep the "red zone" at 58 degrees) does make such a difference. Big reds don't have that alcoholic burn, and lighter reds taste darn refreshing.

Just like my Vinturi aerator, I don't know how I lived without one for so long.

Drink on fire

I'm a sucker for dishes or drinks served en flambe. Whether it's bananas foster, crepes suzette, or even the Bob Marley shots my husband and I enjoyed while on vacation in Negril, Jamaica a few years ago (which, incidentally, are made with creme de menthe, banana liqueur, 151 rum and grenadine, layered to look like the Jamaican flag, and consumed while on fire. Here is a recipe.)

DC's Morrison Clark Hotel is currently featuring a Valentine's Day-themed cocktail called the Flaming Passion. Visit the restaurant to give it a try, or concoct it at home. I feel warm and tingly just thinking about it.


Flaming Passion
Simple syrup
A dash of Angostura
Splash of Brandy
Splash of Grand Marnier
Sparkling Wine
Orange peel to garnish
151 Rum (splash, just to light it up)

Beat the winter wine blahs

This is a tough time of year. The holidays are over, and those of us who live in a temperate climate have to deal with cold, snow and overall dreary weather (though you wouldn't know it the past few days here in DC...), without a foodie holiday in sight until spring brings us Easter and Passover.

It's very easy to get into a wine rut anytime of the year, but especially in the dead of winter, when it can be a bit more difficult to get inspired in the kitchen, and familiarity and comfort make us fall back onto the same old tried and true dishes and bottles. Check out page 20 of the February issue of Wine Enthusiast for some tips on beating bottle boredom. You can also see a link to the article on my website.

360 heads to Sundance

I just got a press release that 360 Vodka, which I reviewed in this blog a few months ago, has been named the official spirit of this year's Sundance Film Festival.

Anything green and eco-friendly is all the rage right now, so I'm not surprised that it has received this honor. You can feel good about drinking this vodka, since it's made in an eco-friendly way, right down to the postage-paid envelope that's include that allows you to return the closure. The company will give money to environmental causes for every closure returned. Pretty classy.

However it's made, 360 Vodka makes a mean martini. Almost gin-like in it's aromatics, it still finishes very cleanly.

For more info, go to http://www.vodka360.com/.

Addicted to Vinturi...

An update on my Vinturi wine aerator...

I am addicted to it. Plain and simple. We enjoyed a bottle of 2004 Clos du Bois Merlot that was sent to me a few weeks ago as a sample bottle. It tasted OK without being aerated, but much softer and quaffable after using the Vinturi...

For our second glass, I forgot to aerate it and poured it directly from the bottle into our glasses. For shame. When I tasted the difference, I had to pour the wine out into a water glass, then aerate it, before putting it back into my wine glass. I'm not sure if that's a good or a bad thing. I mean, I love the fact that it makes a difference in my wine enjoyment, but I'm pretty sure that dinner hosts and servers at most restaurants won't be pleased if I pull it out before sipping a glass of wine...

Santa was good to me this year...

And brought me the Vinturi aerator that I mentioned on my blog a few months ago. I couldn't wait to try it out and see if it lives up to the hype...and I wasn't disappointed.

The first bottle we used it with was an Angeline Russian River Valley Pinot Noir from California that we were serving with seared duck breast with a fig reduction. Perhaps not the best example to test aeration, since it's already soft and pretty fruity. I had my husband aerate one glass of wine using the Vinturi. The other was just poured into the glass straight from the bottle. He waited until the bubbles dissipated until he handed me the glasses. One glass smelled "tight" to me, and when I tasted it, it just wasn't as soft or easy-drinking as the other one. I correctly surmised that the one I preferred had been aerated. We were impressed.

Last night, we tried it with a bottle of Clos du Bois reserve Merlot, with the same results. It's amazing to me that I could tell, without even tasting it, which wine had been aerated. The proof was right there.

I am looking forward to trying it with a young Bordeaux that really needs ageing. That will be a true test, in my opinion--to see if the Vinturi can simulate in just a few seconds the years of ageing often needed for Bordeaux.

This cool new gadget was sold out nearly all over before Christmas--my husband had a really hard time finding one, but wine.com came through for him. I'm sure the inventories have been replenished by now.

A tip if you plan on purchasing the Vinturi--be sure to rinse it out with warm water right after using it. There really it no good way to get in there to clean it, and once the wine turns to sticky residue, I can't even imagine how difficult it would be to get it clean.

Flutes of Fancy

Just in time for New Year's Eve...some alternative options for breaking out the bubbly.

Happy New Year!

Here's to a festive and happy New Year's Eve. Whatever you are eating and drinking, may it be fun.

Bonne annee! A votre sante!

The Art of the Aperitif

Looking for some cocktail ideas for your holiday party? Check out my recent article about aperitifs...

A light red that's just right

Here in Virginia, a lot of winemakers are fond of making reds with Cabernet Franc--not using it for blending, as it done in Bordeaux, but all by itself, as is done in the Loire. Unfortunately, for me, many of the resulting wines don't taste like a true expression of Cabernet Franc, but as an unripe Cabernet Sauvignon.

Head to the Loire Valley, though, and there are some beautiful examples of what the grape can do on its own. The other evening, I made a ham that had a glaze of ground cloves, brown sugar, hot pepper jelly and apricot preserves. I would typically open up a bottle of Gewurz with this dish, but I didn't happen to have any on hand. I opted instead for a lighter red, selecting a 2006 Les Gravieres Chinon from Couly Dutheil. It turned out to be a perfect match.

The wine is soft and supple, with a nice amount of red berry fruit flavor. It had a light to medium body, but could definitely hold its own against the ham's strong glaze. It came highly recommended to me by King Farm Wine Shop in Gaithersburg. You can purchase it there for about $17 a bottle.

Wheel in the Bubbly

I enjoyed many things about my dinner at Proof in DC last evening. Perhaps my favorite part, however, was the cart that was wheeled to my table at the beginning of the meal. It didn't hold cheeses (though I would have been quite happy if it had...), and thank God it didn't have raw, wrapped pieces of beef like a certain steakhouse chain who will remain nameless (honestly, if I wanted to pick out my own piece of beef, I would go to the supermarket. I came to a steakhouse because I trust the chef to pick out the best cuts.)

No, this particular cart contained shaved ice, and about eight different kinds of Champagne and sparkling wine. In short, for a bubbly-phile like me, it was a dream come true. Wine director Sebastian Zutant described each of the bottles, before we made our decision (and it was very, very difficult to do.)

In my mind, there is just no better way to start a meal than with a sparkler. Kudos to Proof for a classy beginning to a meal there.

*Almost* Champagne

I think Cremant de Bourgogne is an absolute steal when it comes to sparkling wine. After all, it's made in Burgundy, where the two major permitted grapes are Chardonnay and Pinot Noir. And Chardonnay and Pinot also just happen to be two of the three grapes (along with Pinot Meunier) that are permitted in true French Champagne.

But the similarities don't end there. Cremant de Bourgogne is bottle fermented in the traditional method, so it has small bubbles and complex notes. All at a fraction of the price of the stuff from a bit up north. Yet, it's still French, so a Champagneophile needn't feel too much like a traitor.

If you have not yet tried a Cremant de Bourgogne, a good producer with which to start is Louis Bouillot. His Perle de Nuit Blanc de Noirs is a beautiful bottle. It's made with Pinot Noir and some Gamay (the grape of Beaujolais). The color is light gold, with just a tinge of pink or salmon, depending on the light. It's fermented for 24 months, which is 15 months longer than what the law requires. This adds to its full mouth feel and complexity. But it still finishes cleanly.

Try it with scallops with beurre blanc for an intimate New Year's Eve dinner. At less than $20 a bottle, you can also serve it during larger parties.

"Playin' With the Queen of Hearts"

Ahhh...Juice Newton. I'm showing my age, but I remember that song when I was a kid of about seven. And I couldn't help but hum it when sipping the 2005 Queen of Hearts Santa Barbara County Sauvignon Blanc from Lucas and Lewellen Vineyards. It had a lot of attractive honeysuckle floral notes on the nose, but for me, that was as far as it went.

The tasting notes say the wine was done in partial oak. But I'm partial to SBs done in stainless steel and only stainless steel. (That's probably why I don't drink many from California. To borrow a page from the script of Forrest Gump, "you never know what you're gonna get".) It's not always evident from the label. And one wine maker's "subtle" use of oak in SB may be too much for some drinkers, myself included.

OK, so it tastes to me like a California "Chardonnay-light." That wouldn't be so bad, but the wine also tasted a bit "hot" to me. So it just didn't end as crisp as I would have liked it too.

However, if you prefer this style of Sauvignon Blanc, the retail price is $10. You can get more info from L&L's website.

Great Wine Escape Weekend

Here is a recap of the Great Wine Escape Weekend held in Monterey last month. It was a phenomenal weekend of great food and wine, and the scenery was breathtaking too. It's a yearly event, so plan ahead for next year...you won't be disappointed.

Hahn Estates 2005 Central Coast Vent de Lucia Dry Rose

I usually think of dry roses as something to enjoy during warmer weather, maybe during a picnic or casual dinner on the deck. But at a winemaker dinner during my recent trip to Monterey for the Great Wine Escape Weekend, I sipped a dry rose that would be delish anytime of the year. There are only two words to describe the Hahn Estates 2005 Central Coast Vent de Lucia Dry Rose: "spicy strawberries." There are gobs of them, both on the nose and on the palate. The wine is made in the saignee style, and it's very similar to a Bandol. The grape breakdown is Syrah/Mourvedre/Pinot Noir, in almost equal amounts, and the color is a bit more intense than some other roses out there.

Try it with some seared duck breast or roasted pork tenderloin this season. But get your hands on it while it lasts--it's almost gone.

(Thanks so much to Hahn winemaker Adam Lazarre, and Hospitality Coordinator Angie Newton for sending me a few bottles by which to remember my trip. Salute! :-) )

Tote your wine in a green bag

I recently received a sample in the mail of the E-bottle wine bag. Touted as a green way to transport your wine, the bag can hold up to six bottles of wine, beer or soda (each compartment is separate, so bottles won't clang around). It definitely beats using paper or plastic bags, and it would be handy to keep one in your car for trips to the wine store. You could also use it for picnics.

It's pretty user-friendly, though I wish the handles were longer so I could carry it on my shoulder. And if it were truly a green bag, it would be made out of hemp, jute or cotton rather than polyester (though I know those aren't as easy to wipe clean.)

You can buy the E-bottle wine bag at DC area wine events and festivals, or on Winemania's website. They are $13, or 2 for $21.

A Corked Bottle on Turkey Day

Hope you all enjoyed a happy Thanksgiving!

While enjoying one of the bottles of wine I got to go with dinner yesterday, we came across one that was corked. It was a wine we've had several times before, but this one just tasted musty. It was the 2003 Montecillo Rioja Crianza, and it wasn't pleasant to drink. It's definitely going back to the wine store for a replacement...

On the upside, we enjoyed sparkling wine cocktails with 2/3 Segura Viudas Aria Cava and 1/3 POM Pomegranate juice (which adds gorgeous color and just a bit of tart berry flavor); Washington Hills Gewurztraminer, and Camelot Pinot Noir (a bargain bottle, to be sure, but one we have always enjoyed. The grapes are no longer sourced from California, but from the value area of France's Pays d'Oc.)

Those of you who braved the crowds and traffic today for Black Friday sales definitely enjoy a nice glass of wine. I was only out there for a little bit and it was madness.

Have a great weekend!

Wines for Oysters..the results are in

The "best wines for oysters" competition was recently held at the Old Ebbitt Grill in Washington, DC (note to organizers: I'm available to be a judge next year. :-) ) The results are in, and one of the most consistent, zingy, minerally, oyster-friendly wines took first prize. (It also just so happens to be one of my favorite wines)

2007 GOLD MEDAL WINNERS

Grand Champion: Kim Crawford Sauvignon Blanc 2007, Marlborough, New Zealand $25

First Runner-Up: Korbel Champagne Cellars “Natural” NV, Russian River Valley, California $15

Second Runner-Up: Seifried Sauvignon Blanc 2007, Nelson, New Zealand $18


Congratulations, Kim Crawford! I couldn't agree more that you are about the most oyster-friendly wine out there. The citrus flavors in the wine are akin to squirting a lemon wedge on the oyster, while the lingering mineral finish matches that in the delicate flesh. Mmmm...

I'd be happy with any of those choices, though.

Don't be shy...pop the cork!

On Saturday night, I went to a friend's house who always throws a good soiree, especially food and wine-wise. In his copper wine chiller, I noticed an unopened, chilled bottle of Piper Sonoma Blanc de Noirs. Being a huge sparkling wine lover, and not really that shy, I asked the host if he minded if I opened it. He told me to go right ahead, as he was waiting for someone else to open it so he could have some, too. When I popped it, heads turned, and others came for a flute. Lesson to be had: if you want the bubbly, don't be shy--open it up! It'll really get the party started, and chances are, someone else is really hankering for a flute.

Bubbly shouldn't be relegated to holidays and special occasions, but holiday season is upon us, so here are some tips for opening and serving a sparkler:

*Make sure the sparkling wine is well chilled. Beyond making it taste refreshing and delicious, serving it at the properly chilled temperature will mean less of a chance of the bottle exploding when you open it.

* As soon as you start removing the foil, point the bottle away from people. Sparkling wines are under tremendous pressure--hence the wire basket--and the cork can start to slip out even before the wire cage is removed. For safety's sake, I do the entire ritual in the kitchen sink.

* When removing the cork, put the bottle at a 45 degree angle. And be sure to turn the bottle, not the cork. If it's stubborn, use a towel or non-slip gripper to ease it out.

* Easing out, by the way, is the goal for removing the cork from sparkling wine. Although it's dramatic to pull it out quickly, you will lose much of the wine and a lot of the bubbles. And aren't the bubbles why we drink it to begin with?

Eiswein on a Dime

Eiswein is incredibly delicious, but you're often hard pressed to find a bargain bottle. Last night while facilitating a "Wines for Your Thanksgiving Table" tasting at a local wine shop, we tasted a 2004 Rudolf Muller Eiswein that for $22.99 was absolutely divine.

True Eiswein is made by freezing the grapes on the vine. When the grapes are pressed, the frozen water is discarded, and what remains is pure, intense, clean fruit flavors. Wineries in warmer climates, or who are looking to save money, replicate the process by picking the grapes and then freezing them before pressing. Either way, Riesling is often the grape of choice, though the Canadians tend to favor Vidal.

This wine has gorgeous apple and pear fruit, along with honey notes and a line of acidity that keeps it refreshing and far from cloying. If you are serving apple or pear pie for Thanksgiving, it would be a perfect match. Or, serve it with an assortment of cheeses, some apricot marmalade and dried fruits for a beautiful after dinner cheese plate.

Can't remember the great wine you had for dinner last week?

How many times have you tried a great bottle of wine at a restaurant or at a party, didn't write it down, and couldn't for the life of you remember what it was the next time you were staring at the shelves of your local wine store? I know it's happened to me...even though I have a wine journal, I don't always remember to write down my memorable bottles. And removing the label can be time-consuming and impractical in certain situations (although the "label saver" stickers are cool and useful.)

At a wine dinner last night here in Carmel, a fellow diner pointed out to us how Rosenblum Cellars offers a pull-off tag on many of its bottles. The tag says ""Pull tab to remember." The tag lists the varietal, vintage, and the specific vineyard (if there is one.)

This is a really smart idea, and I hope other wineries take a cue and add this to their packaging and labeling.

Great Wine Escape Weekend

Greetings from Monterey, California, where I have been taking part in the Great Wine Escape Weekend, full of good food and lots of wines, especially Chardonnay, Pinot Noir and Syrah.

I'll be back on Monday, reporting on some of the great wines I tried this weekend. Until then, cheers!

Wine Tool for Techies

Yesterday I came across this wine-related USB drive from Chateau Pontet-Canet in Bordeaux. Opening up the wine-bottling packaging reveals a USB drive that has lots of useful info, from information about Bordeaux, to Chateau Pontet-Canet's wines, to wine management software, screen savers and cell ring tones.

It's an interesting piece of marketing, combining technology with the wine world. The USB drive retails for 35 euros. I'm interested to see if other wineries pick up on this idea and release similar products.

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.