Vanilla Porter

Beers infused with fruits and other flavorings can be interesting and delicious--so long as the flavor is well-integrated and doesn't overshadow the actual beer flavor.

While browsing for some wine to restock my rack, I also perused the create-your-own-six-pack section of my local beer and wine store, and noticed a Vanilla Porter made in Colorado by Breckenridge Brewery. It's brewed in the traditional method, so there is some dark chocolate flavor , but the brewmasters have also included real vanilla beans from Madagascar and Papua New Guinea. I picked up a few single bottles (I wasn't ready to commit to a full six pack...)

We tried it the other night, and the first sip was surprising--the vanilla flavor was definitely there, but it wasn't over the top or cloyingly sweet. Unfortunately, I didn't get the "smooth" finish that the label promised. To me, it was a bit too hoppy (i.e. bitter.). But if you like dark beers and want something a bit different, the Vanilla Porter can be a fun choice for cooler weather.

Initiation into the Wine Century Club

In case you missed my posting last week about the Wine Century Club, here is an article I just wrote for Wine Enthusiast based on that posting.

Enjoy the weekend!

Chefs and wine

I was happy to help out Andrew Dornenburg and Karen Page with a quote for their latest weekly column in The Washington Post about chefs pursuing wine education. You can read the article here. It also appears in the Food section of today's print edition.

Turning down the volume a bit, but still enjoying the music

In an attempt to branch from my favorite white wine choice, New Zealand Sauvignon Blancs, I thought I would keep the grape, but go to another country. I picked up a bottle of the Santa Rita 120 Sauvignon Blanc (2007) from Chile for about $6. I didn't have exceptionally high hopes for it, but I did know that it's done in all stainless steel, so I figured it would retain its crispness and bright citrus and herbaceous notes, without tasting like a "Chardonnay light" (what happens all too often, I think. So unfortunate for an aromatic, expressive grape to get "dumbed down," so to speak.)

We had our sister-in-law over for an al fresco dinner last evening, and the wine really surprised all of us. With bright acidity, and just the right blend of peaches and herbaceousness, it didn't pack as quite a pungent punch as offerings from New Zealand, but I was actually in the mood for turning down the volume just a tad. It was a fantastic choice for grilled shrimp kabobs marinated in garlic, ginger, lime and coconut milk. The citrus notes in the wine paired with the marinade's lime, while the crispness was a great foil for the coconut milk's richness.

This bottle was $3 cheaper than my favorite "cheap" New Zealand offering--Monkey Bay--and I certainly liked it. I think I'll be heading back to the wine store to see what other SB bargains I can find from Chile.

Martini for Fall

Recently, I tried Stirrings new pear martini mix. Stirrings cocktail mixes are so easy--just mix with liquor and enjoy. We made the martinis with the new Vodka 360 that I reviewed last week. The label called for 2 parts martini mix per 1 part vodka (next time, we'll go a little heavier on the vodka...a pet peeve of mine is "frou frou" martinis that don't have a kick to them. Even a cosmo should pack a punch, in my opinion. If I can chug it down like fruit juice then it's just not made strong enough...)

The flavor was really tasty, and not that sweet, with attractive per flavors...perfect for fall. I could see myself sipping a few of them over the course of an evening.

Next I'm going to try their Caipirinha mix...I just have to go get some Cachaca first.

"100 Bottles of Wine on the Wall, 100 Bottles of Wine..."

I was intrigued when I read a few months ago in the Washington Post's weekly wine column by Andrew Dornenburg and Karen Page about the existence of the Wine Century Club. The concept is simple: download a checklist of wine varietals, try 100 of them, send it your completed checklist, and get a certificate designating you as a member of the Wine Century Club, (bragging rights included at no charge.)

I figured that in all of the classes and tastings I have held, as well as the courses and trade and consumer tastings that I have gone to, reaching 100 varietals would be a piece of cake. Well, it was not as easy as it sounds. Luckily, blends count, so drinking a lot of Cotes du Rhone, Ports and Spanish reds helped with the total. And I went back through some of my tasting notes and discovered some wines that I forgot I had tasted (guess they weren't that memorable...). There is a spot to write-in other varietals, so some of the grapes I have tasted in VA wines (where I live now) as well as in PA wines (where I am from originally) added a few to my list.

A few weeks ago, I sent in my completed checklist--I made sure that it included a few over 100, just in case there were any discrepancies...and today I was excited to see my certificate come in the mail! The included letter says that only 3.3% of those who download the application actually complete it and turn it in, and while there are only currently a few hundred members of the Club, the eventual goal is to surpass the number of subscribers of Robert Parker's Wine Advocate--currently 40,000.

For more information and to download the checklist, visit their website.

Green Vodka

I recently received a sample bottle of 360 Vodka, touted as the "world's first 'green' vodka." Created with locally grown Kansas and Missouri grains (thereby eliminating fossil fuel use needed for transporting imported grains), the distillation process used in creating 360 Vodka consumes 200% less energy than a pot still. It's bottled with 85% recycled glass, and all of the other packaging uses recycled paper and biodegradable materials. Inks used are water or soy based.

Finally, the cool closure used by the bottle, which reminds me fondly of the cap used to close the returnable bottles of A-Treat soda I used to enjoy growing up in Northeastern Pennsylvania, figures prominently in the the company's "360 Close the Loop" program, where $1 will be given to environmental causes for each closure returned.

So how does it taste? While I don't consider myself a vodka connoisseur, Vodka 360 made a really decent martini. My husband and I are more gin lovers than vodka drinkers, but both of us thought it almost tasted like it had a bit of gin's juniper aromatics (but maybe that was in our heads). It has a clean, not too "hot," finish.

If you are looking to make all aspects of your life more green, including what you put into your mouth, then it's worth a look. What 360 Vodka is doing is just the beginning of what will no doubt be a big trend.

Raising a glass to happy memories

On this sixth anniversary of 9/11, my thoughts turn to happy times at the top of the World Trade Center, when I took Kevin Zraly's Windows on the World Wine School in the Spring of 2001.

Breathtaking views, fantastic wines, a terrific teacher. It was a two-month experience that I will never forget.

Taming the Savage

Pinotage is one of those "love it or hate it" kind of wines, sort of a diamond in the rough that's not really meant to be polished. It can have funky aromas and flavors ranging from smoked meat, to rubber tires, to nail polish. But with the right grape growing and winemaking skills, these unusual components can be interesting and attractive attributes.

I've always been in the "love it" camp when it comes to Pinotage, but then again, I like funky flavors in wine. The PR firm representing Golden Kaan winery recently sent me a sample bottle of their Pinotage. I remember trying it a few years ago, and thinking that it was a decent economy-priced introduction to the grape.

This time around, I couldn't help but be a bit disappointed. The wine was pleasant enough, and easy drinking, but that was the problem. I didn't really taste the varietal character of Pinotage--this wine was more like a mass-produced Shiraz. The amount of sugar that was left in the wine even made me draw a comparison to the made-for-the-American-market Yellow Tail. Don't get me wrong--it wasn't a bad wine, and for $8-$10 a bottle, it's certainly quaffable. It just didn't scream "Pinotage" to me.

Washington Post 2007 Cooking Class List

Looking to brush up your culinary skills? Check out The Washington Post's annual listing of food and cooking classes.

FYI--There is also a section on wine and beer at the end, and my business is there, listed under "Wine Consulting".

Post-Labor Day BBQs

I'm back after a relaxing week in the Outer Banks. Hope you had a happy Labor Day weekend.

Even though that holiday signals the unofficial end of summer, it hardly feels like it in the DC area. And the cool weather doesn't stop die hard grillers (like me) from searing their steaks or grilling their shrimp kabobs. Here are some wines to enjoy with food on fire.

Relaxing in OBX...

Taking a much-needed vacation in the Outer Banks this week...check back next week for more posts...

A royal place for wine tasting

Daryl Sattui, founders of V. Sattui winery in Napa, built a 13th-century Tuscan style castle, and it looks like an amazingly beautiful place to visit.

A red to really sink your teeth into...

Being part Hungarian, I've drunk my fair share of the country's Egri Bikaver (Bull's Blood), a simple, yet drinkable inexpensive red, as well as Tokaj, the delicious nectar-like dessert wine. I've also had some decent Pinots from Romania (which is considered a value area for wines made from that fickle grape.) So I was intrigued to recently see a 2005 V Merlot from Romanisa on store shelves with a large "V" on the label, and the phrase "The Legend of Transylvania."

This $6 bottle of Merlot has a distinctive vanilla aroma from the oak, and while it's not as easy-drinking as so many California bottlings, it does have some interesting, rustic blackberry notes. It went pretty well with sweet Italian sausage simply grilled and served with mustard, and as the wine breathed, it mellowed out surprisingly well.

It's a unique choice for a low-priced red, and it would also make a cool host gift for a Halloween party. You can find V Merlot 2005 at VA Total Wine stores, among others.

Masters of Food and Wine South America Event in DC

Here is some information about a great event coming up for those of you who like the wines and cuisine of Argentina. It is open to the public and looks like a fantastic event:

PARK HYATT WASHINGTON HOSTS AN EXCEPTIONAL GASTRONOMIC EXPERIENCE TO KICK-OFF MASTERS OF FOOD & WINE SOUTH AMERICA

Authentic cuisine and exceptional wines presented by Argentinean chefs and sommeliers provide a gourmet preview of the flavors of Argentina and celebrates the country’s talents

Washington, DC – On September 19, 2007, Park Hyatt Washington salutes the flavors, culture and talents of Argentina with a special gastronomic evening pairing award-winning wines from the Vines of Mendoza with an authentic menu prepared by five notable Argentinean chefs. The evening begins at 6:00 p.m. with a VIP
reception in Park Hyatt Washington’s Lounge, followed by a five-course dinner in the Blue Duck Tavern. The honorary patrons of the evening are His Excellency José Octavio Bordón, Ambassador of Argentina to the United States, and Mrs. Monica Bordón. Tickets for this evening celebrating the Masters of Food & Wine Argentina, are available for $250 (inclusive of the reception, dinner, wine, tax and gratuities) by calling +1 202 419 6755. Valet parking is also available.

Guest chefs for the September 19th dinner include: Fernando Trocca, Executive Chef and Owner of Buenos Aires’ Sucre and El Diamante and New York City’s Industria Argentina; Juan Manuel Guizzo, Chef, Bistro M, Park Hyatt Mendoza; Màximo López May, Restaurant Goia, Palacio Duhau – Park Hyatt Buenos Aires; Juliana López May, Owner, Taller de Cocina- Buenos Aires, and Maximo Togni, Embassy of Argentina - Washington, DC.

This September 19th event at the Park Hyatt Washington is in anticipation of the Masters of Food & Wine South America, which takes place February 12-17, 2008, in Argentina at Park Hyatt Mendoza and Palacio Duhau – Park Hyatt Buenos Aires. Due to the Masters of Food & Wine event’s tremendous success over the past 21 years at Park Hyatt Carmel, Highlands Inn, and now at Park Hyatt Mendoza, Global Hyatt is expanding the concept abroad to celebrate premier culinary destinations and their chefs worldwide. To create an authentic Argentine experience, the elements of the Masters of Food & Wine U.S.A.Tour will also be hosted at Park Hyatt Philadelphia (9/17) and Park Hyatt Chicago (9/21), along with Washington, DC (9/19), and are designed to educate the palate on Argentinean cuisine and engage the senses.

VIP Reception
6:00 p.m. – 8:30 p.m.
Park Hyatt Washington

Masters of Food & Wine Dinner
Reservations available between 7:00 p.m. – 8:30 p.m.
Five-course dinner paired with Argentine vintages complementing the country’s authentic cuisine

-MORE-


Mendoza is recognized as one of the world’s eight great wine capitals and The Vines of Mendoza invites guests to sample a selection of wines from the prestigious Mendoza wine region with wine pairings to complement each chef’s prepared dish. Park Hyatt Washington will also feature a selection of several exceptional Argentinean wines by the glass and by the bottle during the months of August and September.

To illustrate Argentina’s rich cultural heritage, the evening will include traditional Argentine Lounge music. Additionally, Park Hyatt Washington will invite guests to visit several of its redesigned suites for mate tea tastings and exclusive wine samplings during the reception and at the conclusion of the dinner.

Argentinean talents also invited to participate in the September 19th evening include Gabriela Sabatini, U.S. Open, Wimbledon and Olympic champion recently inducted into the International Tennis Hall of Fame; NBA stars, Fabricio Oberto, of the San Antonio Spurs, and Carlos Delfino, of the Toronto Raptors; renowned American actor and his Argentinean wife, Mr. and Mrs. Robert Duvall; and supermodel Valeria Mazza.

Some reds on the light side for the heat of summer

Looking for some light red wines for these hot hot days? Read this article.

Stay cool!

A Native Malbec

I really like big, spicy reds, so I drink a decent amount of Argentinean Malbecs. Since this grape has really thrived there, and it's pretty much become Argentina's signature varietal, it's easy to forget that the grape actually originated in the Loire Valley and Cahors areas of France.

The other week, I picked up a bottle of "native" Malbec from Cahors, the 2003 Atrium Malbec from Georges Vigouroux (about $9 a bottle). It was big and bold, but less fruity than it's Argentinean counterparts. The smoky, oaky notes were apparent, as well as a bit of tobacco leaf, along with some dark berries.

I think this style is indicative of the Cahors region, which produces some dark, big red wines. And it was a nice change of pace.

Take a Chill

When it's hot like this (temps today in Washington are supposed to top 100, with the heat index much hotter...), I definitely prefer any alcohol I drink to be thirst-quenching, like an ice cold Corona with lime, or a margarita on the rocks with salt. That's why I was intrigued to see a new beer offering on the shelves recently from Miller Lite. Called Miller Chill, it's (according to the website), "an American take on the Mexican "Chelada"--ice cold beer served with lime and salt."

I picked up a six-pack the other day, and opened up an ice cold bottle last night. While I don't think it tastes as authentic as a lime wedge squeezed into a light beer, it IS very refreshing. It's also very light, and goes down deceptively easy. I didn't really taste the salt--the label says it's added for "smoothness", but I didn't necessarily miss it, either. At 110 calories and 4.2% alcohol per 12 oz. serving, Miller Chill is great for a heat wave--when you want to imbibe, but not TOO much.

Just Peachy

All summer, I have been seeking out crisp whites to enjoy with summery dishes like grilled seafood and broiled garden tomatoes over pasta.

Wanting to venture beyond my typical selections (namely, NZ Sauvignon Blanc and Vinho Verde), one wine that I have been drinking and using in my tastings is Albarino, and a bottle I have really enjoyed is the 2005 Nora Albarino from the Rias Baixas region of Spain. Crisp and unoaked, it has really appealing aromas of peach, along with peach and mango flavors as well as a line of tart citrus. It also has a tinge of minerals on the finish. It's a lovely example of what the grape can do.

Just a few bubbles, please

Prosecco is a smart choice in sparkling wine. What it lacks in the complexity and "yeasty" overtones of Champagne and traditional method sparkling wine, it more than makes up for with its appealing crisp apple and peach flavors, and clean finish. (Prosecco's secondary fermentation occurs in a tank, instead of in the bottle like traditional method sparkling wines.)

Prosecco comes in two styles: "spumante" means that it's fully sparkling (like Champagne), and should be served in a flute-style glass. "Frizzante" style Prosecco has less bubbles, but still enough to be refreshing (I often serve this in a white wine glass, but it can also be served in a flute). It's perfect for an aperitif before a meal, or with a cheese and fruit platter on the deck.

If you want to try this style, check out Il Cortigiano Prosecco Frizzante. It has medium acidity, and flavors of apples and peach, and at about $8 a bottle, it's great if you are having a party and need to buy in bulk. It also would make a delicious mimosa. I've used this in a bunch of wine tastings recently, and it's a definite crowd pleaser.