New robot "sommelier" can identify wine and cheese

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

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

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

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

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

Are you certified in cork?

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

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

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

D'Arenberg wines for a rainy day

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

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

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

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

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

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

Labor Day Barbeque?

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

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

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

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

Enjoy your holiday!

Wine and carrot cake?

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

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

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

Kelly's article in Washington Woman magazine

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

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

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

Esser Cellars Cabernet Sauvignon

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

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

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

Wine for a BLT

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

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

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

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

Kelly's latest wine certification results are in!

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

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

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

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

Where to find out what's going on?

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

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

What the heck is a gooseberry?

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

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

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

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

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

Wine "flight"

Last year, Vino Volo opened it's first store at Dulles airport ("Vino Volo" means "wine flight.") Billed as a "wine room," shoppers can try flights of wines, and then purchase bottles of what they like to take on their trip or ship home.

I certainly welcome the idea of a wine bar at an airport. Usually, to kill time, travelers need to either loiter around the newsstand reading magazines, browse in overpriced souvenir shops, or have a drink in a dirty, ugly airport bar. A wine bar provides a nice atmosphere and a place to relax with a glass of vino.

Not sure I buy into the concept of purchasing wine there to take on your trip or ship home, though. I can't imagine many fliers wanting to make their luggage even heavier by carrying on bottles of wine, or spending money to ship them (especially since the wines on their wine list are often readily available in wine stores...) Also, with the latest carry-on restrictions, travelers most likely WON'T be able to take on bottles of wine.

If that restriction sticks, kind of kills half of their business model, doesn't it?

Vino Volo plans to expand to 5-7 other airports in 2006.

Drink it or dump it...

When I heard about the new airline regulations that started Thursday morning, which ban all liquids and gels except for baby formula and medicine, I couldn't help but wonder what would happen to all of the wine that fliers had in their carry on bags...

Sure enough, CNN reported yesterday tales of passengers trying to drink it all up in line, or give it to those leaving the airport.

While I understand the reason for the increased security, I can't imagine how heartbreaking it must have been for wine lovers who traveled to Napa or other wine regions, and planned on carrying home their goodies (which may have cost them a lot), only to be told when they got to the airport that they had to check it or dump it.

Depending on the wine and the price paid, part of me thinks it might have been worth it to miss my flight and make sure the wine gets shipped home...

Sign up to Free the Grapes

Sick of all the shipping restrictions on wine? Not sure what you can get shipped to your house, or how much of it?

U.S. consumers and those in the trade (myself included), are fed up with the archaic shipping laws and regulations. We want to be able to buy wine from any winery or online retailer and get it shipped to our houses.

If you have also been wining about this, and aren't sure what to do about it, then sign up to Free the Grapes. This grassroots organization is comprised of both consumers and those in the wine business, who are working to free the ridiculous limitations and restrictions on direct shipping of wine.

Kelly's work appears in this month's DC Metro Tribune

If you live in the District, look for the latest copy of the DC Metro Tribune. I wrote a wine article for the current issue entitled "Wines for a Sophisticated Summer Gathering."

"Hot" reds burn, baby

One of my biggest pet peeves when it comes to wine is serving red wine too warm. "Room temperature" actually means 55-65 degrees Fahrenheit (i.e. "cellar temperature",) NOT your-DC-apartment-in-August temperature. And it certainly doesn't mean the temperature on top of your refrigerator.

So what can happen when a red wine is served too warm? Mainly, it causes an alcohol burning sensation in your mouth and in the back of your throat. Not enticing. Not refreshing. And it's only exacerbated with a high alcohol red like Zinfandel, Barolo or Syrah.

So what to do? Ideally, store your wine in a temperature controlled wine refrigerator, or in a wine cellar. If this isn't possible, then chill your reds a bit. Yup, you heard me--chill your reds.

You can accomplish this by sticking a bottle in the fridge for 15 or 20 minutes. Or in an ice water bath for 5-10 minutes. Or stick one of those VacuVin wine chiller sleeves on the bottle, and set it on your counter for 15 minutes (or in the fridge or freezer for a much shorter time...) If you are served a "hot red" in a restaurant, ask for a bucket of ice water and give it a much-needed ice bath for a few minutes.

The end result will be a wine that still has its nuances and complexity, but one that doesn't taste like you are swallowing grain alcohol. Ahhhh...now that's more like it.

And, the lighter the red (Beaujolais, Pinot Noir, Valpolicella), the more chilling it can take.

Sockeye Pinot Noir

Recently, I went into Total Wine to buy a bottle of Sockeye Pinot Noir from Oregon. It's a mid-priced Pinot ($12 or so), and got a good review, so I thought I would give it a try.

When I got it home, though, I realized that while the label did say Sockeye, and had the winery's logo on it (a Sockeye salmon), the Pinot was from Southeastern Australia! I called Total Wine to find out what was going on. Turns out, the Oregon Pinot from Sockeye often sells out, and the winery sources grapes from SE Australia to make an Australian Pinot under the same label.

No matter--both wines are decent sippers, especially for the price. Light and silky tannins combine with cherries and cranberries, along with a touch of Pinot's signature earthiness, to make for a wine to enjoy all year round--with duck, chicken, and of course, salmon. Serve it slightly chilled, and don't worry what the label says.

Music, food, fun, beer, and wine

Just wanted to give a plug to a fantastic 10 day long music festival in my hometown of Bethlehem, PA, which I make it a point to go back for every year.

www.musikfest.org

You just can't beat the tons of free musical performances, food selection (including some great PA Dutch specialties like bratwurst and potato pancakes...) and a cold mug of beer (or glass of wine from a local PA winery).

Head to the fest!!!

It's summer, and the grilling is easy...

I love my grill, even in the dead of winter when there is a foot of snow covering it. But I especially love it during the summer, when my herb and vegetable garden is at its peak.

Here is an easy, summer meal I prepared last night--pair it with a fruity, slightly chilled Beaujolais for a fun weeknight meal. Or, if you prefer white, try an Orvieto or Pinot Grigio. And be sure to crack open the bottle and enjoy a glass WHILE you are preparing the meal...cook's privilege.

Grilled chicken thighs
Packet Potatoes
Assorted crudites

Rinse and pat dry the chicken thighs, and cut off a bit of the extra skin. Sprinkle both sides with garlic powder, kosher salt and pepper. Grill on an oiled grill at medium, indirect heat for 25 minutes--skin side up! After 25 minutes, turn the chicken skin side down, and grill for 25 more minutes. Remove from grill, let stand 5 minutes, and serve. (Grilling the thighs skin side up first means that the skin will be crisp and juicy at the end of cooking time...not steamed. And DO use thighs, not breasts--the dark meat in chicken thighs withstands grilling without drying out, and has WAY more flavor than white meat.)

For the potatoes, cube whatever kind of potatoes you like--Idaho, Yukon Gold, etc.--and place in a large bowl. Add olive oil, red wine vinegar, Worcestershire sauce, kosher salt, cracked pepper, garlic powder, chives and fresh rosemary. Toss to coat. Place on a piece of nonstick aluminum foil. Place another piece of foil on top, and crimp the edges to seal. Place on grill at medium heat for 25 minutes. Turn, and grill 25 minutes more.

For the crudites, serve whatever you happen to have--grape or cherry tomatoes, radishes, cucumbers, peppers, carrots. Use a sour cream based dip, or hummus.

Wine for Jarred Indian Simmer Sauces

Tikka Masala. Red Curry. Garam Masala Sauce. I love the intense flavors of all of these sauces. And what I love even more is the fact that they are available ready-made from a host of local stores--Trader Joe's, Wegman's, Giant and Whole Foods. Add some diced, raw chicken breast, a sliced pepper and onion, let it simmer with the sauce while you cook some jasmine or basmati rice, and it's a no-fuss, no-brainer, delicious meal.

The Washington Post even had an article in today's food section raving about the various uses for these delicious simmer sauces.

As far as what to drink with these dishes--which can range from mildly seasoned to flat out spicy--I always turn to white wines that have a bit of sugar as well as spice. And my favorite wine in this category is Gewurztraminer. Intensely aromatic, with flavors of blossoms and lychee nuts, along with a bit of residual sugar, it cleanses and refreshes the palate, and keeps your mouth cool as a cucumber. Try Hogue Gewurztraminer from Washington State--a value-priced bottle that still offers a lot of flavor and aroma--the next time you are cooking Indian.