New Zealand Pinot Noir tops Bon Appetit "foodie" survey

The March issue of Bon Appetit has the results of the 10th Annual Readers' Survey. New Zealand Pinot Noir won out as the "wine you order when you're trying something new".

Those of you who have been reading my Blog for awhile may know that I attended a NZ trade tasting last summer, which included a sit down tasting of NZ Pinot Noirs. There is a lot of buzz about these wines, and some say they may rival some of the best Burgundies in about 10 years or so.

While I found some of them too tart, and lacking the distinctive silky tannins, there were some standouts. Wines from Spy Valley, Matua Valley and Rockburn come to mind as having the right blend of tart cranberry or other fruit along with interesting and earthy undertones. Some of them reminded me of good bottles from Oregon.

A good Pinot can be an excellent choice for dining out, as it can pair with anything from salmon, to chicken, to duck. If you are looking to venture beyond CA, Oregon and France, and a NZ Pinot is on the menu, give it a try if you are looking for something new.

Chilly Valentine's Day...

My hopes of making a romantic Valentine's Day dinner of grilled lamb chops was dashed since I couldn't get to the grocery store last night to buy the necessary ingredients due to the snow and ice...

Opting instead for some decent sushi takeout from an area Japanese restaurant, along with a bottle of Mumm Cuvee M--the subtle pink color and delicious complexity make it a great Valentine's Day sipper, and sparkling wine pairs well with sushi, especially cleansing the palate from fatty tuna and salmon...

Happy Hearts Day!

Wines for Valentine's Day

Planning a special Valentine's dinner for you and your sweetheart? Here are some ideas for wines to serve with some common holiday menu choices:

Baby lamb chops: A dark, inky, sensual California Syrah will work perfectly with seared or grilled baby lamb chops. Look for Ferrari-Carano or Kunde Estates.

Lobster: A buttery Chardonnay will fit the bill and pair well with the richness of steamed, broiled or boiled lobster. Hess, Groth and Cakebread Cellars are all good choices.

Oysters: The mineral notes of a French Muscadet work well with the clean taste of oysters on the half shell. Domaine Sauvion is a producer that's consistent and readily available.

Filet Mignon: Nothing goes better with filet than a big Australian Cabernet. Try Peter Lehmann, Penfold's or Rosemount.

...

And with dessert...if you are having chocolate, try a demi-sec Champagne or sparkling wine. You also can't go wrong with a tawny port.

Happy Hearts Day!

American Idol goes to...Paso Robles?

Decanter reported that American Idol producers Nigel Lythgoe and Ken Warwick have purchased the Villa San Juliette vineyard in Paso Robles, California. Self-proclaimed wine novices, they are now "smitten" with the grape and look forward to making Cabs and other wines.

I'm a huge American Idol fan (my favorites are Bo Bice and Chris Daughtry...), and Villa San Juliette will be on my itinerary whenever I visit Paso Robles...

Virginia wineries featured in Imbibe magazine

Check out the latest issue of Imbibe magazine for a feature on "lesser-known" wine regions, including Virginia. Horton Cellars is featured, which, along with Barboursville, is one of my favorite VA wineries.

Do I need to smell the cork?

Clients sometimes ask me if it's really necessary to smell the cork when the sommelier presents it to them in a restaurant. The answer is no! Wine with a cork that smells a bit "off" could still be fine, and vice versa. When the sommelier hands the cork to you, just give it a quick look--if you see wine on the bottem of it, then it means the bottle has been stored on its side--a good sign, since oxidation can change a wine's aroma, flavors and color. If the wine is a bit older, you may see some cork damage (it might be drier, or cracked). This might not necessarily mean anything, so give the wine a taste to be sure.

Incidentally, about 5% of wines produced suffer from what is referred to as "cork taint." This is caused by the presence of TCA (2,4,6-trichloroanisole) in the cork, and it can give wine a musty, wet basement aroma and taste. If you encounter this in a bottle of wine, have the sommelier replace it, or take it back to the store.

Cork taint is one of the major reasons that winemakers are now using synthetic corks and screw caps. Synthetic corks do not provide as good a seal as real corks, but the technology is improving all the time. Many New Zealand and South African producers are embracing screw caps--inert gas is inserted into the top of the bottle to prevent oxidation, before the screw cap is applied. It's fine for wines that are meant to be consumed relatively young. It's also very convenient to take a bottle of screw-capped wine on a picnic--no corkscrew to worry about!

Temporary hiatus

To all readers of Kelly's Grape Times:

I will only be posting sporadically to this blog for awhile, as I am taking some personal time off. I will also be reposting the best of some of my earlier blogs.

I will be picking up again in March with my wine events business and freelance writing. Thanks to all of you who have enjoyed perusing my blog, and know that you can look forward to more wine tips, news and suggestions soon!

Cheers!

Tamas Estates Zinfandel

A few weeks ago, I reviewed a Barbera from Tamas Estates on this blog. On Saturday, we tried their Zinfandel. It's a blend of 90% Zinfandel and 10% Barbera (after all, Tamas is a Cal-Italian winery...). We were pleasantly surprised by the nice peppery, berry flavors, especially for a Zin at a low price point like this. And it wasn't overly alcoholic like so many Red Zins can be.

The wine is screw capped, and we had another glass the following night. We were a bit disappointed to learn that the flavors dropped off a bit, but after some aeration in the glass, it "perked up" again. So, for this wine, either enjoy the entire bottle in one sitting, or be sure to aerate it the next time you enjoy it.

Here are the detailed wine notes from the Tamas website:

http://www.tamasestates.com/new_pdfs/zinfandel_tasting_note.pdf

Article about my business in The Washington Post Sunday Magazine

Check out this Sunday's (January 21) Washington Post Magazine's "Making It" column for an article about my wine tasting events business.

You can also read the article online.

The Launch of Vintage Magazine

A new regional lifestyle magazine is launching in April. Vintage Magazine will cover "Coastal Carolina Beer, Wine and Cuisine." The magazine will be based in Wilmington, North Carolina, and I will be the regular wine columnist.

The website should be up and running soon--and if you live in that area, look for copies to hit the streets in early April.

New federal gov't label proposal has winemakers nervous

A new proposal from the federal government that would require winemakers to disclose common allergens used in the process of making wine has some wineries nervous.

For centuries, winemakers have used things like egg whites, isinglass (fish bladders), ox blood and other interesting items to fine wine. "Fining" is the process of adding something to the wine so that unwanted particles "stick" together. Then the unwanted components--including the fining agent--are filtered out. The resulting wine can be clearer and purer.

Winemakers argue that since the fining agents are removed before the wine is sold and consumed, they should not need to include these items on the label, and doing so will scare away the customers. Proponents of the label argue that because of the prevalent food allergies, it's necessary for consumers to see this information on the label, especially since wines may also be used for cooking.

Rainy day, looking forward to a good meal

So we decided to take advantage of DC's Restaurant Week, and we made reservations for this evening at Colvin Run Tavern, Chef Bob Kinkead's restaurant in Tysons Corner. We visited Kinkead's in DC a few years ago, and loved the seafood and the stellar service. We have high expections for this place as well.

I'll be posting my review this weekend or on Monday.

My article in Pennsylvania Wine and Spirits Quarterly

My article on South African Wines, "A Taste of the Exotic," is out in the Winter, 2007 edition of Pennsylvania Wine and Spirits Magazine. For those of you who live in PA, you can pick up a copy at any of the state's wine and spirits shops. If you live out of state, you can read the article on my website.

Warm temperatures threaten current ice wine harvest

Warm temperatures (and lack of those below freezing) are threatening the ice wine harvest in Germany, Canada and the Northeastern United States this year.

Ice wine depends on freezing temperatures. The grapes remain on the vine until they freeze, at which point they are crushed. The frozen water is removed by the crushing process, and what's left is pure, concentrated grape juice. The resulting wine has a clean, pure, "grapey" fruit flavor and wonderful acidity.

Because of the gamble of producing ice wine, as well as the small yields, the per bottle price is certainly not cheap. But in my mind, it's worth every penny. Ice wine is a beautiful example of what a sweet dessert wine should be, with wonderful fruit flavor and intense sweetness, yet bracing acidity.

Some producers, like California's Bonny Doon, "fake" the procedure, putting grapes in a freezer before crushing them. Their Vin de Glaciere (which means "wine from the freezer") is a delicious, less expensive alternative to some of the pricier, authentic ice wines (Inniskillin from Canada is one of my favorite "real" ice wines..)

Ice wine lovers may need to seek out wines like those from Bonny Doon, especially this year.

Barbera

Recently, I received a few bottles of wine from Tamas Estates winery. Located in CA's Livermore Valley, Tolosa is a Cal-Italian winery. Their varietals range from Pinot Grigio and Sangiovese to Barbera and Zinfandel.

We tried the Barbera with some sauteed, well-seasoned shrimp. I was taken aback by the level of delicious fresh berry fruit and light, supple tannins. There was also a hint of vanilla from the oak, but it was well integrated into the wine. The wine retails for $16.95, and is a blend of 80% Barbera and 20% Merlot, which explains a bit of the "jamminess" we tasted.

If you haven't given Barbera a try, and you like reds on the lighter side, seek it out. It's very food-friendly and can be a nice alternative to Merlot or Pinot Noir.

In the DC area Tamas is sold at Dupont Center Market, Super Fresh Food, Conneticut Ave Liquors, Freedom Market, DOwtown Spirits and Deli, Best Supermarket, Universal Liquor, Union Wine and Liquors. It's also served at Smith and Wollensky, La Chaumiere and Mantis.

PA Liquor Control Board gets a new chairman--but what does this mean for wine lovers?

I read on Friday that the PA liquor control board's chairman, Jonathan Newman, has resigned due to differences with Gov. Rendell. Newman, a wine afficionado, had been a big champion for wine sold in PA. The popular "Chairman's Selections" program offers wine lovers the chance to purchase premium wines at vastly discounted prices, and "premium" stores offered wine lovers lots of selection.

The new chairman, P.J. Stapleton, admitted that while he does enjoy a glass of wine from time to time, he does not share Newman's passion for wine. This has wine distributors a bit nervous, and they wonder how doing business in PA will change.

I am a Pennsylvania native, and I lived there for 22 years. It's no secret that the state run and controlled liquor and wine business is so limiting. In PA, you need to go to a "state store" to buy liquor and wine, and these stores are not open on Sundays. And, until the "premium" state stores starting popping up around the state, the selection of wine was unbelievably small. Now, at least, some stores exist that have much larger wine sections, including temperature controlled reserve and high-end wines. (Beer is a whole separate problem--you can only buy six packs in bars and six pack shops, with most beer being sold by the case at "beer distributors.")

I check the PA Wine and Spirits website from time to time, and I am blown away by the value of the Chairman's Selections--some of the bottles are discounted 50% or more. Critics of this program see it as a way for Napa and other locations to "dump" wine that is not selling, but I personally think a lot of great values can be had.

PA has made lots of strides, wine-wise, in the past ten years. (Although, arguably, things would be a LOT easier if you could just buy wine in grocery stores...and on Sundays.) Let's hope that the new chairman keeps focus on the grape, for the sake of wine lovers everywhere.

Restaurant Week DC

Looking to dine in one of DC's best restaurants at a reduced tab? Then make reservations at one of the restaurants participating in DC Restaurant Week from January 8-14.

You can get a 3 course prix fixe lunch for $20.07, or a 3 course prix fixe dinner for $30.07. Some restaurants are featuring their Restaurant Week menu choices on their website, and offer optional wine pairings for each of the courses.

However, tables are going fast (as my husband and I found out last night when trying to make reservations for next Friday for Colvin Run Tavern and a few other spots...), so log onto Open Table, or call the restaurants, to make reservations soon.

Bon Appetit!

VA Winemakers keeping their fingers crossed

Winemakers in Virginia are hoping that the Saxman bill, which would allow winemakers in the state to sell directly to stores and restaurants (unlike out of state wineries) will pass this year in the General Assembly.

The bill lost in last year's vote, but many attribute that to lack of lobbying from winemakers.

Clients often ask me what I think of VA wine, and if I buy and drink a lot of it. I typically respond that while I like to support the local wine economy, I think that a lot of the wine in the state is vastly overpriced, compared to the bottles I can get from South America or Australia, for example (cheaper price, better quality.) The Saxman bill would lower prices, since wineries won't have to go through distributors to sell their products. That might make me (and lots of other wine lovers in the state) more apt to buy VA wine on a regular basis.

Skincare for oenophiles

Just have to give a plug for some cool skincare products I received for Christmas. The Body Shop has a grapeseed line of cleanser, toner, moisturizer, night cream, etc. All of the products smell a bit like grapes, which is def. a great thing. And the stuff works.

Have a look

Happy New Year!

Hope you all enjoyed your New Year's Eve the other night. We entertained some family members, and served a French Bistro-type menu. Here were the dishes and accompanied wines:

Mussels steamed in white wine, butter, garlic and shallots
Rosemary olive oil bread
Sauvion Vouvray

Coquilles St. Jacques
Potato Galette
Baby spinach salad with bleu cheese vinaigrette
Mumm Napa Valley Cuvee M

Toast at midnight: Domaine St. Michelle Blancs de Blancs

Molten chocolate cake


I've always been a big fan of both the Cuvee M and any sparkling wines from Domaine St. Michelle. The Cuvee M has a good amount of Pinot Noir in the blend, giving it a gorgeous blush color (not QUITE as pink as a rose sparkling wine, though...) and lots of fresh peach aromas and flavors and nice complexity. And the DSM Blancs de Blancs is just a good all around, versatile sparkling wine.

Hope your holidays were spent with good friends and family, good conversation and fantastic food and wine. Here's a toast to a happy and healthy 2007. And keep checking my Blog for more wine tips, news, suggestions and advice.

Cheers!