Kelly is now a featured speaker of the Washington Wine Academy

I have recently jumped on board with the area's largest wine education organization, the Washington Wine Academy. They provide wine tastings and classes for groups of all sizes, and especially needed someone to conduct tastings for smaller groups. Since the majority of my tastings are typically for 30 or less guests (for bridal showers, bachelorette parties, dinner parties, etc.), it seemed to be a perfect fit.

You can find out more about the WWA, and read my bio, here. I'm looking forward to a fun and successful partnership with them.

Made in the U.S.A.

I went to a wine tasting last night where the theme was "wines from your home state." Now, there were only a few of us there, so the entire country wasn't well represented, but we tried several from Virginia and California (no brainer to find good wine from THAT state...) as well as the bottle I brought from Pennsylvania (Clover Hill Riesling. Winery owned by the family of good friends of mine. It was a decent Riesling, and certainly not as sweet as I had feared.)

Wine is made in all 50 states. Yes, even Alaska. However, in my humble opinion, some states cheat when it comes to winemaking, sourcing grapes from other states, and just fermenting it. (I realize that even CA outsources grapes, but they also grow a ton of them, making them more "legit" in my eyes...)

I guess I shouldn't be bitter about that. Winemaking and wine drinking are growing at a rapid rate all over the U.S., which can only be a good thing. It's just that, if I visit, say Minnesota, and bring back a bottle of Minnesota wine, I would like to know that the whole product came from Minnesota. I'm not singling out this state, who for all I know DOES grow its own grapes for wine. Just using it as an example.

It's similar to going on vacation to Hawaii, bringing back some ticky-tacky souvenirs, and finding out that they are made in China. Just not as satisfying.

Anyway, I will continue to seek out local wines wherever I go. My brother is living in Hawaii right now, and I heard they make pineapple wine there. Could be interesting...or absolutely undrinkable. But I'd still like to try it.

New DC Food and Wine Show in November

I just found out yesterday about a brand new food/cooking and wine show in DC called the Metropolitan Cooking and Entertaining Show. It'll be held from November 3-5 at the Washington Convention Center, and it will include cooking demonstrations, wine and beer tasting, and talks by lots of famous "foodies." Tickets are $20 in advance, and $22 the day of the show.

I plan on being there at some point during the weekend at the Washington Wine Academy table. If you are looking to book me for a wine tasting for the holidays, (maybe for a wine club, dinner party, holiday party, etc.), stop on by. Or just stop on by to say hello.

Check out the website:

http://www.metrocooking.com/home.html

What did you say it tastes like?

Looking for a red that's a little bit different? Look no further than South Africa's Pinotage. This red grape, a cross between Cinsault and Pinot Noir is rough, gamey, and savage. It's borderline funky, and can have notes of rubber, tar, leather and nail varnish (it may sound disgusting, but it's quite fascinating...) Serve it with game (as the locals do,) or with any grilled or roasted red meat. Spier and KWV are common producers. If you haven't already, give it a try this fall.

Celebrate the arrival of fall

Fall is here. Next to summer, it's my favorite time of year. I love "sweater weather," pumpkin picking, and sitting by the fire with a glass of port or a big red. Wines that seemed too heavy in the heat of July and August become perfect in October or November.

Celebrate the arrival of autumn with one of these monster red wines, such as a GSM from Australia. These wines, an acronym for the grapes used (grenache, syrah and mourvedre), are similar in style to Rhone Valley blends, offering brambly fruit, spice and pepper.

Look for GSMs by Peter Lehmann, d'Arenberg, and Rosemount, among others. Enjoy a glass or two while putting away your shorts and t-shirts, and breaking out the sweaters and sweatshirts.

My article on wineenthusiast.net

Check out my latest article on Wine Enthusiast's website, which talks about wine matches for junk food.

Leathery Barolo

I was talking last week in my blog about how according to researchers, Nebbiolo has been shown to induce sleepiness.

This past weekend, though, I tried one that certainly didn't make me fall asleep. On the contrary, I sat up and took notice...

It was a 2001 Marchesi di Barolo. Barolo needs to be aged by law at least 3 years, so this one is going on 5. What's interesting about this kind of wine (as with all good reds...) is that over the years, complex flavors can develop, from strawberry, to violet, to mushrooms, to leather. This one smelled and tasted like a new leather jacket--in a good way. Very funky, and very interesting. The tannins were still there, but they did mellow out a bit during the bottle ageing, and I'm sure they would continue to do so.

This bottle retailed for $35--cheap by Barolo standards--and it's a bottle I would definitely go back to.

Nebbiolo for some "zzzzz's"

I read last night in the print edition of Wine Spectator that researchers did a study to measure the levels of melantonin in some red wines, and Nebbiolo came out on top with the highest amount. (Melatonin is the chemical responsible for relaxation/falling asleep.)

Nebbiolo is the classic Italian grape found in what's considered the best Italian red wine: Barolo. It's also found in Barbaresco (kind of a "mini Barolo.") Barolo is a monster of a red wine, that needs time in the bottle to develop its complex aromas and flavors, which can range from mushrooms, to leather, to violets, to berries.

Before we know it, Thanksgiving will be upon us, and the articles will start pouring out about how Red Zinfandel goes so well with Thanksgiving turkey. (While I agree, I think I'm going to find something ELSE to drink this year, just to be different...)

Since tryptophan (found in Turkey) also induces sleepiness--I'm sure all of the overindulgence of that day doesn't help either--I think I'll steer clear of serving any wine with Nebbiolo on Turkey Day. Otherwise, I won't be able to make it to pumpkin pie and Gewurztraminer...

Sunscreen for grapes?

Decanter reported yesterday that the winemaker for Quintessa wines in Napa Valley is spraying his grapes with a sunscreen type mixture to protect them from the scorching CA sun.

The mixture contains aloe vera--long known for its skin soothing propeties, algae--which has been known to block harmful UV rays, and yucca--a South American root vegetable traditionally used in alternative medicine (and cooking...)

Farmers in CA say this is a first, though it totally makes sense. If you can protect the grapes from too much sun exposure in hot climates (especially with global warming on the rise), and seal in moisture to prevent drought, it's a no-brainer. And, apparently, this salve won't affect the taste of the wine in the bottle.

If this is a success, I can see useful applications in other hot, arid wine-making areas of the world, such as parts of Australia, Spain, Portugal, Argentina and Southern France.

9/11: 5 Years Later

In the Spring of 2001, I attended the Windows on the World Wine School at the top of the World Trade Center. This two month course was taught by Kevin Zraly: famed sommelier, wine writer and educator, and head of the wine cellar at Windows on the World Restaurant. And it was the reason for my wanting to leave the technology field and get into the wine business.

The course was, in a word, amazing. The view was breathtaking, the wines were incredible, and Kevin's teaching style was approachable, warm, funny and entertaining. I loved taking the E train to the World Trade Center stop, riding the elevator to the top of the tower every week, and getting there early enough to get a seat in the front row.

In the summer of 2001, my husband and I left the Metro NYC area, and moved to the metro DC area, leaving lots of friends behind, many of whom worked in New York. On September 11, 2001, I was working in Georgetown for a realtor. I remember the first email I received that morning, from my friend Nicolai, who lived in NJ. He said that something hit one of the towers. I sat riveted to the computer and to the radio, watching and listening as the events unfolded that we all are all too familiar with.

The rest of the day passed in a blur. I went home early, and watched the news the rest of the day. I thought of the Windows on the World Restaurant, and all the employees who worked there--some of whom helped pour wine during my course, or waited on me when I went there for dinner after my last class. I thought about the beautiful view, and the beautiful towers. And I wondered if Kevin Zraly was safe.

It was so hard for me to process the devastation and loss of life. I kept thinking about the wine cellar, and all of the thousands of bottles that were lost. I think, for me, it was easier to think about bottles of wine being lost, than people's lives.

The Windows on the World School continues today, though the course is taught from a hotel in midtown. Kevin was at home that day, outside of the city. It goes without saying that 9/11 changed all of us in profound ways. I will never forget. And I will never forget my time at the top of the tower, each Monday evening, that spring.

Famous wines

MSN did an article yesterday about celebrities who have opened or are opening wineries:

http://lifestyle.msn.com/FoodandEntertaining/TheWineLife/Article.aspx?cp-documentid=686957>1=8526&wa=wsignin1.0

Arguably, the most famous of these is Francis Ford Coppola, whose Niebaum-Coppola winery opened in 1975. His most recent offering is single-serving sparkling wine in a can named for his daughter Sofia. More of a marketing ploy than a serious wine? Truth be told, it tastes pretty good. And at parties and openings, it's becoming a necessary accessory to hold a can in one hand, and a designer handbag in another.

Another great celebrity-owned winery is that of golfer Greg Norman, who makes killer shiraz and other wines in Australia. I'll admit, since I'm not a golfer, I didn't even know he was one until after I started drinking his wines...I just drank them because they were tasty.

Mario Andretti got into the wine business in 1996. Being from his hometown of Nazareth, Pennsylvania, I heard about this business venture from the very beginning. Heck, my mom even got me an autographed bottle--she just saw him around town and asked him for a signature (he's pretty approachable, and Nazareth is a small town.) He's had a lot of success in California with the Italian varietal Sangiovese, the grape used in Chianti and Brunello di Montalcino.

The next generation of celebrity winemakers? Well, Vince Neil of Motley Crue has opened Vince Wines, and Sting owns a very small winery in northern Italy and produces wine for just his friends and family. Oh, how I wish I were on Sting's friends and family list...

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/.