Russian River Valley Pinot

I'm still going back and forth on what wines to serve for Thanksgiving, specifically the red for the main course. I typically serve Zinfandel--usually Ravenswood or Rosenblum--but this year I think I may go for Pinot Noir.

If I do, then one of my top choices will be Angeline Russian River Valley Pinot Noir. It's very fruit-forward, easy-drinking with supple tannins, and just an all-around great CA Pinot. It pairs nicely with not only the bird, but with side dishes like cranberry sauce--there is a lot of cranberry and raspberry on the palate.

It happens to be on sale this week at Total Wine for $12.99, so if you are making dinner for a crowd, it's also an economical choice. Just be sure to save a few bottles on the shelf for me...

Le Nouveau Beaujolais est arrive!

Yes, yesterday heralded the arrival of Nouveau Beaujolais, a wine that just weeks ago was hanging on the vine...

Beaujolais Nouveau (and all Beaujolais) is made in southern Burgundy from Gamay grapes, by a process called carbonic maceration. Whole bunches of grapes are put into the fermentation tank, and the weight of the grapes on top crushes the grapes on the bottom. A by-product of fermentation is carbon dioxide, which causes the grapes on top to ferment inside the skins.

The process takes about four days, and results in wine that is fruity and fresh, if non-cerebral. Carbonic maceration also causes aromas and flavors of bananas, bubble gum and cinnamon--pretty interesting stuff.

Unlike it's classier cousin Cru Beaujolais, Nouveau Beaujolais is not age-worthy. It's meant to be consumed within six months or so, and its release at the middle of November makes it a good choice for Thanksgiving dinner--it pairs well with turkey, cranberry sauce and other Turkey Day foods.

Look for popular producers Georges Duboeuf and Louis Jadot. Give this year's vintage a try and see what you think.

Old World vs. New World

Yesterday I reviewed a White Bordeaux, and touched a bit upon the differences between OW and NW Sauvignon Blancs. Here are some reasons for the differences in style between wines from the Old World (i.e. Europe) and the New World (i.e. everywhere else!)

Keep in mind, though, that there are exceptions, of course, to the following:

Why the Differences between Old World and New World?

Different growing conditions:

• OW—typically temperate, cool to mild, leads to lighter body and intensity
• NW—warmer, sunnier spots (in general), leads to fuller-bodied, bolder wines

Differences in tastes and traditions:

• OW—wine shares the stage with food—compliments, not overshadows it; food has deep, rich flavor, tradition is respected. "Wine is in the background, cuisine is the star."
• NW—wine is bold, like the food (think of American BBQ, hot wings, Australian food (shrimp on the Barbie, Asian Fusion cooking), South American bold, spicy food)

Old World Sauvignon Blanc to try

Those of you who read my blog on a regular basis know that I am a huge fan of Sauvignon Blancs from New Zealand. I just love how the true varietal qualities shine through the stainless steel fermentation--the aroma and flavors of gooseberries, lime, grapefruit and grass, as well as that bracing acidity.

But I am also a fan of Old World Sauvignon Blancs. Though I prefer a Sancerre to a White Bordeaux any day, I had the latter at a wine tasting this past weekend-- a 2004 Chateau de Rochemorin from the Graves region of Bordeaux. And even though it's common there to blend SB with Semillon, this example was 100% Sauvignon Blanc. It had a touch of oak, but it wasn't overdone. And the citrus notes peaked through, as well as a bit of a steely finish. A nice food wine or sipper on its own, at a nice price (around $12-$15.)

O2: The World's First Sparkling Vodka

Been feeling a bit under the weather...I hope to be feeling up to posting regularly soon. In the meantime, here is some info about O2, which is being billed as "the world's first sparkling vodka."

A long-waited vodka dream ironically came from England. As some magazines would call it “the champagne of vodkas” the O2 vodka is the world’s first sparkling vodka. Produced by the International English Distillers and created by Philip Maitland the 80-proof premium vodka’s production process is patented already. It took 18 months to develop the process that puts oxygen bubbles into the smooth tasting vodka to leave a lightly effervescent texture that gently tingles on the tongue. This unique British vodka is produced predominantly from wheat and a small amount of malted barley. Distilled and filtered three times in 100-year-old copper pot stills, for exceptional purity and smoothness.

For more information, check out their website.

How much wine will I need?

Confused about how much wine to purchase for your next get-together? Evite has a handy drink calculator on its website. Just plug in the duration of your party, how many guests will be attending (it's even broken down into "light," "medium" and "heavy" drinkers), and what drinks you will be serving (beer, wine and/or liquor.)

For my wine tasting events, I can get about 15 pours out of a bottle of wine (keep in mind that this is for a wine tasting, not a party.) So if you are getting together with your wine club, or with a group of friends, trying some new bottles, you'll need about 1 bottle per 15 people. If you are tasting a lot of wines (6-8), I definitely don't recommend more than this. However, if you are only trying, say, 3 or 4 wines, an extra bottle or two may be helpful if guests would like a glass after the tasting portion of the evening is finished.

And remember that there is a tasting sheet available on my website, so guests can note their overall impressions of the wines. Feel free to download and print it out as you need to.

Holiday wine and food pairings

In the upcoming weeks, I'll be offering suggestions for wine and food pairing tips for the holidays. Here are some ideas to get you thinking as you plan your menus for holiday get-togethers:

Pomegranate Sparkler: Pomegranate is being called “the new cranberry.” For a festive and refreshing cocktail, fill a Champagne flute two-thirds with Prosecco or Cava, and then top with pomegranate juice.

Thanksgiving: Try a California red Zinfandel or French red Côtes du Rhône with your turkey. For white wine lovers, offer a Vouvray from France’s Loire Valley: a crisp, food-friendly white made with the Chenin Blanc grape.

Hanukkah: Serve a mildly oaked Chardonnay, or a California or French Syrah, with lamb chops or rack of lamb. Check your wine store for kosher wines, which are becoming more readily available.

Christmas: The crisp peach and apple flavors of a German Riesling work wonderfully with baked ham. To bring out the spiciness of any cloves you added before cooking, try a spicy Gewurztraminer from the U.S. or Alsace.

Mulled wine: To enjoy this winter warmer, take a bottle of inexpensive red table wine, and add cinnamon sticks, cloves, nutmeg, sugar, and orange slices. Let the wine simmer (do NOT let it boil), and then serve it in mugs garnished with cinnamon sticks.

More high-end bubbly

Pernod has announced that it will release a bottle of bubbly that will make Dom Perignon, Kristal and other "high-end" Champagnes look, well, cheap.

Their offering will cost around 1000 Euros a bottle (about $1300), and not much more info is known about it at this time.

Looks like Jay-Z might have to reconsider his endorsement of "Ace of Spades" (which I reported a few weeks ago)...

Vendor review for Metro Cooking Show

As promised, here are some of the vendor highlights from this past weekend's Metropolitan Cooking and Entertaining Show:

* CurrySimple: With curry sauces that taste like they came out of your favorite Thai restaurant, this company rocks. I usually stick with the Yellow Curry, which is mild enough that my daughter can enjoy it too, but they have lots of different styles ranging from sweet Massaman to super hot green. A bag of their sauce is $8, but yields several meals. They also sell coconut soup mix and Thai Tea mix.

* Crepes a Go Go: This Gaithersburg restaurant and caterer offers crepes with countless toppings, ranging from sugar and butter, to Nutella and strawberries, to savory crepes with chicken, etc. They were giving away free samples at the show, and the line was long (but worth it.) I'll have to make it up to the restaurant sometime. Their crepes reminded me of the wonderful concoctions the street vendors sell in Paris.

* Stirrings: Their drink mixes and rimmers are always a hit (they started to run out of everything at the show on Saturday afternoon...wonder what they did on Sunday.) Since "pomegranate is the new cranberry" according to Bon Appetit and other foodie sources, try their Pomegranate mix in a vodka martini. Or mix it with some sparkling wine and a touch of lime juice for a pre-Thanksgiving meal cocktail.

* Lotus Chips: A totally addictive snack food, Lotus Chips come in several varities. My favorite was the tomato and basil, which would go perfectly with a glass of crisp Sauvignon Blanc.

* Monastery Bakery: This monastery and abbey makes truffles, fruitcake, and creamed honey. The honey comes in natural, cinnamon, raspberry, lemon and other flavors. Whipped until it's smooth, light and creamy, it has a long shelf life and goes well in your favorite tea, or on your favorite scone or baked good. I opted for the lemon--I figured that if I use that in my tea this winter, it's killing 2 birds with one stone. And it would also go well on a lemon blueberry scone.

Metropolitan Cooking and Entertaining Show

Headed to the show on Saturday afternoon at the DC Convention Center. This was its first year, and the show featured a wine and beer tasting, gourmet food samples, cooking tools, etc. Seemed to be very popular, and I'm sure it will be even bigger next year.

Stay tuned--this week I'll be posting reviews of some of the vendors who were represented at the show.

By the way--if you are registered for www.thelistareyouonit.com, check the site's "Grapes and More" column later on today. I'm the guest wine columnist this time around. If you aren't registered on the site (registration is free), I highly recommend it to stay in the loop about food- and wine-related happenings in the DC area.

Component in red wine keeps mice healthy

Harvard Medical School and the National Institute on Aging recently did a study and found out that large doses of resveratrol, found in the skins of red wine grapes, peanuts and some berries, kept old mice healthy, even obese ones.

Although more studies are being planned, including one on monkeys, this could have far-reaching effects. Since the 60 Minutes story years ago on the "French Paradox" (how the French eat fattening foods, yet have lower instances of heart disease and high cholesterol, probably due to the amount of red wine and olive oil they consume), it has been widely believed that wine in moderation is good for your health.

Scientists warn that taking large doses of resveratrol is not recommended, and that more research is needed before we really understand how best to use this extract to our advantage, health-wise.

But this study is great news to wine lovers. If you needed another reason to open up that bottle of Cabernet this weekend, this is it.

Bottoms up!

Wine for Halloween leftovers

My 2 year old daughter got a fair amount of candy when we went out Trick or Treating the other night (more than I will let her eat, that's for sure.) And we also had a decent amount of candy left that we doled out to Trick or Treaters (we live on a street that ends in a cul de sac, and I think a lot of kids don't see the payoff of walking down here...)

After we got home, we showed her how to sort her candy, just like Mommy and Daddy used to do when we were kids. It got me thinking about what wines to pair with some of the treats (not that you would necessarily want to). I know I'm not a candy nut, but when it's in the house, I'll eat it. Anyway, here are some matches that I came up with. Keep in mind when pairing wine with candy (or any dessert), that the wine needs to be at least as sweet as the treat with which you are enjoying it, if not more so. Otherwise, the wine will come off tasting like vinegar.

* Sweet Tarts and Smarties: Since these are so tart, go with a dessert wine that has a good amount of refreshing acidity, like a late harvest Riesling.

* Snickers, Milky Way, Baby Ruth, and other candy bars with caramel and nuts: the nutty and caramel notes in a nice Tawny Port will go well.

* Hershey's Special Dark and other dark chocolate candy bars: A Ruby Port will match (and balance out) the bitterness in these candies.)

* Bottle Caps and Pez: Since these candies almost feel "fizzy" in your mouth, how about a Demi-Sec Champagne or sparkling wine?

* Reese's Peanut Butter Cups, Butterfinger, etc: Peanut butter is tricky to match with wine, but again, a late harvest Riesling seems to pair, and cleanses and refreshes the palate after the peanut butter dries it out.

* Swedish Fish (and other gummy candies): The cherry flavors in a White Zinfandel go with these gummy creations.

* Fireballs: A late harvest Gewurztraminer will match the spiciness and tame the fire in this treat (I've never liked these, but I know a lot of people do...)

Have any other candy and wine matches to share? Post a comment on my blog, or email me at trywine@gmail.com.

Cheers! And don't forget to brush your teeth!

My article in Imbibe Magazine

Check out the November/December issue of Imbibe Magazine for my article about inexpensive sparkling wines for the holidays. "Pop More, Pay Less: Bubbly Without Breaking the Bank" appears in "The Real Deal" section of the magazine.

Imbibe's website is www.imbibemagazine.com. You can get a glimpse into the latest issue, but my article is not available for reading on the web. You can get a copy of Imbibe at Barnes and Noble, Borders, Whole Foods and other stores.

My article in Wine Enthusiast magazine

My article on pairing wines with snack foods, which is featured on Wine Enthusiast's website, has been picked up by their print edition. Look for it on page 14 of the November 15, 2006, issue of Wine Enthusiast magazine.

I'm also doing a few other articles for Wine Enthusiast's website, so I'll keep you posted on when they are up on the site.

NV Cockburn Fine Ruby Port

Ahhhh...the fall weather this past weekend really put me in the mood for Port (and to think, this is a wine that I just discovered in the past year...before that I wasn't really a fan. Guess I just hadn't tried the right ones.)

My preference leans towards ruby or late bottled vintage (LBV). Don't get me wrong, I do enjoy the nuttiness and caramel notes in tawny, and I won't turn down a glass of vintage port if someone else is buying, but I really like the bright berry flavors that are so apparent in ruby and (often) LBV.

We opened up a bottle of NV Cockburn Fine Ruby Port, and at $10.99 at Total Wine, it's a steal. Best served at least lightly chilled, it had good raspberry flavors with a bit of maple syrup, and finished very smoothly (chilling it takes away that alcohol burn--it is, after all, fortified wine, so the ABV is 20%). We also tried it with a few pieces of good quality dark chocolate.

A perfect way to spend an evening.

Review of Coastal Flats

I went to Coastal Flats in Fairfax for dinner on Wednesday evening. It's been in the East Market shopping center for a few years, and we walked past it a bunch of time, but never tried it until the other night. (The exterior, with its white and yellow, looks very beachy, it even looks more inviting in the summertime when everyone is hanging out on the patio with some drinks...) We made reservations a few weeks back, so when we arrived we only had to wait five minutes or so for a table (I would definitely recommend doing this, as the wait, even on a Wednesday evening, looked really long.)

The interior has lots of dark wood, along with small, Ikea-type track lighting on wires, and cool sculptures of schools of fish swimming near the ceiling. The noise level is pretty loud, but it wasn't annoyingly so. One thing we really liked was the fact that all seating seems to be booths--no banquettes smashed closely next to one another (I never like feeling like I'm having dinner with the diners on either side of me, and if seating is banquette-style, I always try to snag an end table.)

The drinks and menu are inspired by "1950's Coastal Florida," according to the restaurant's website (that is also apparent from the large mural on one wall), and the drink and food menu reflect this. My husband enjoyed a CF Mojito, and it was really well done, with just the right combination of mint, lime, rum, sugar and soda. It was almost as good as the ones we make at home. I went with a glass of Oyster Bay Sauvignon Blanc--very nice, crisp and herby, with some lime notes. However, I wished the wine list, especially those selections by the glass, had been a bit more extensive. One of my big pet peeves when it comes to some restaurant wine lists is a glut of Chardonnays on the list, often made in the same style. I can see if restaurants want to include, say, an oaky Napa or Australian Chardonnay, an unoaked New Zealand, and a French Chablis, but to put several similar CA Chardonnays on the list is a bit much, especially for those of us who aren't a fan of oaky whites. But my wine choice was delicious.

The menu has some interesting choices, but it's not that extensive when it comes to seafood. For a restaurant inspired by the Florida coast, we thought there could have been at least a few more seafood dishes included. For those diners who don't like seafood, there are a few chicken, steak and rib dishes.

We started with a mixed green salad with grape tomatoes, sun dried cranberries, garlic croutons and champagne vinaigrette, which was lovely. My only wish would be to include bleu or goat cheese by default, instead of charging $1 for it. We thought the salad was screaming for bleu cheese, so we up charged.

My entree was sauteed shrimp with creamy grit cakes, which also had bits of smoked ham, roasted corn, asparagus, peppers and onions, all in a cajun cream sauce. It was low country seafood at its best. The sauce was smoky, rich and creamy, the grits were formed into triangular cakes and then deep fried, and the shrimp was perfectly cooked. It's not the typical entree I select when dining out, but it was a winner.

My husband opted for the Hong Kong style sea bass (clearly not EVERYTHING on the menu is inspired by 1950's Florida...), steamed over bok choy in a soy sherry broth, with sticky rice and topped with thin slices of crispy fried ginger. Steaming in broth is a preparation that is perfect for fleshy sea bass, and this was melt in your mouth fish.

We split a piece of key lime pie for dessert--creamy, limy and topped with graham cracker crumbs--a great choice that wasn't too filling. Our service was attentive, although seemed a bit rushed towards the end (when we saw the wait at the bar and in the lobby we understood why.)

If you haven't already tried Coastal Flats (and there is another location in Tysons), it's definitely worth a trip.

Moules et vin

I went to Cafe Deluxe for dinner last night--I've always enjoyed their food and casual atmosphere. Had one of my favorite dishes: mussels steamed in white wine, butter and herbs, and frites.

What to drink with steamed shellfish like mussels and clams? Cafe Deluxe's wine list is a bit limiting, but you can't go wrong with one of the Sauvignon Blancs, which will bring out the herby flavor in the broth.

When we were in Nice a few years ago, we enjoyed Moules Frites (mussels with thin French fries) several times, as that is basically the area's signature dish. And most of the locals drank dry rose with it, which also paired very nicely.

A third choice is Muscadet. A light white from the Loire Valley, it's pretty much made to go with the shellfish so popular in the area. With good acidity, some lemon or apple notes, and a bit of a mineral finish, it's a smart choice. "Sur lie" on the label means it was aged for a bit on the lees, the dead yeast cells that are leftover after fermentation, which can add body and complexity.

A brief Sherry primer

With all of the buzz about Spanish wines (especially those from the Priorat region--and if you haven't tried those, a good producer to start with is Onyx. It's sold at area Total Wine stores, and also appears on CityZen's menu), here is some basic information about Sherry. Ofter misunderstood, or seen as only a cooking wine, Sherry styles run the gamut from very light and dry, to heavy and sweet, with other styles in between. Experiment with a few bottles and some Spanish tapas (for a great cookbook, check out Jose Andres "Tapas: A Taste of Spain in America"), or head to one of Andres' famed DC area tapas restaurants, Jaleo.

Sherry: The Basics

• Produced in SW Spain (Andalusia) in 3 towns: Jerez de la Frontera, Puerto de Santa Maria and Sanlucar de Barrameda
• Made with the Palomino and/or Pedro Ximénez grapes
• Fortified wine—neutral grape brandy is added after fermentation. (Different than port, where brandy is added during fermentation.)
• Top producers: Gonzalez Byass, Croft, Pedro Domecq, Harvey’s, Sandelman, Osborne

Types of Sherry:

Fino: Light, dry
Manzanilla: Dry to medium-dry, (fans of Manzanilla claim the salt air of Sanlucar, where it's made, influences the flavor)
Amontillado: Dry to medium-dry
Oloroso: Dry to medium-dry, dark, full-bodied
Palo cortado: Dark, superior grade
Pedro Ximénez: Dark, sweet
Cream: Sweet

Jay-Z finds a new Champagne to endorse

After dissing Roederer's Cristal a few months ago, claiming the owner is a racist, he has now endorsed a small, little known Champagne house. Armand de Brignac, described by the importer as an "ultra-luxury product," is featured in Jay-Z's new video.

It does have the bling factor going for it--it's in a gold-plated bottle with a pewter label in the shape of an ace of spades, and it's also referred to as "Ace." So don't be surprised if that term pops up in more and more rap songs in the near future...

I haven't tried this Champagne--it had only been available in France, but now it's being imported to the U.S. (no doubt in part because of the publicity that Jay-Z is giving to it...) But the packaging, at least, looks gorgeous (definitely one of those bottles you save after you open it and display on a home bar.)

Glass wine "corks"

I'm just starting to hear and read more and more about glass wine closures made by Alcoa. They can be recycled, and, more importantly, they stop oxidation and prevent cork taint.

Whitehall Lane in Napa has started to use them for their Reserve Cabernet, and I have also heard of other wineries following suit.

We'll see if they become more popular than synthetic corks and/or screw caps. They certainly look attractive.

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