Addicted to Vinturi...

An update on my Vinturi wine aerator...

I am addicted to it. Plain and simple. We enjoyed a bottle of 2004 Clos du Bois Merlot that was sent to me a few weeks ago as a sample bottle. It tasted OK without being aerated, but much softer and quaffable after using the Vinturi...

For our second glass, I forgot to aerate it and poured it directly from the bottle into our glasses. For shame. When I tasted the difference, I had to pour the wine out into a water glass, then aerate it, before putting it back into my wine glass. I'm not sure if that's a good or a bad thing. I mean, I love the fact that it makes a difference in my wine enjoyment, but I'm pretty sure that dinner hosts and servers at most restaurants won't be pleased if I pull it out before sipping a glass of wine...

Santa was good to me this year...

And brought me the Vinturi aerator that I mentioned on my blog a few months ago. I couldn't wait to try it out and see if it lives up to the hype...and I wasn't disappointed.

The first bottle we used it with was an Angeline Russian River Valley Pinot Noir from California that we were serving with seared duck breast with a fig reduction. Perhaps not the best example to test aeration, since it's already soft and pretty fruity. I had my husband aerate one glass of wine using the Vinturi. The other was just poured into the glass straight from the bottle. He waited until the bubbles dissipated until he handed me the glasses. One glass smelled "tight" to me, and when I tasted it, it just wasn't as soft or easy-drinking as the other one. I correctly surmised that the one I preferred had been aerated. We were impressed.

Last night, we tried it with a bottle of Clos du Bois reserve Merlot, with the same results. It's amazing to me that I could tell, without even tasting it, which wine had been aerated. The proof was right there.

I am looking forward to trying it with a young Bordeaux that really needs ageing. That will be a true test, in my opinion--to see if the Vinturi can simulate in just a few seconds the years of ageing often needed for Bordeaux.

This cool new gadget was sold out nearly all over before Christmas--my husband had a really hard time finding one, but wine.com came through for him. I'm sure the inventories have been replenished by now.

A tip if you plan on purchasing the Vinturi--be sure to rinse it out with warm water right after using it. There really it no good way to get in there to clean it, and once the wine turns to sticky residue, I can't even imagine how difficult it would be to get it clean.

Flutes of Fancy

Just in time for New Year's Eve...some alternative options for breaking out the bubbly.

Happy New Year!

Here's to a festive and happy New Year's Eve. Whatever you are eating and drinking, may it be fun.

Bonne annee! A votre sante!

The Art of the Aperitif

Looking for some cocktail ideas for your holiday party? Check out my recent article about aperitifs...

A light red that's just right

Here in Virginia, a lot of winemakers are fond of making reds with Cabernet Franc--not using it for blending, as it done in Bordeaux, but all by itself, as is done in the Loire. Unfortunately, for me, many of the resulting wines don't taste like a true expression of Cabernet Franc, but as an unripe Cabernet Sauvignon.

Head to the Loire Valley, though, and there are some beautiful examples of what the grape can do on its own. The other evening, I made a ham that had a glaze of ground cloves, brown sugar, hot pepper jelly and apricot preserves. I would typically open up a bottle of Gewurz with this dish, but I didn't happen to have any on hand. I opted instead for a lighter red, selecting a 2006 Les Gravieres Chinon from Couly Dutheil. It turned out to be a perfect match.

The wine is soft and supple, with a nice amount of red berry fruit flavor. It had a light to medium body, but could definitely hold its own against the ham's strong glaze. It came highly recommended to me by King Farm Wine Shop in Gaithersburg. You can purchase it there for about $17 a bottle.

Wheel in the Bubbly

I enjoyed many things about my dinner at Proof in DC last evening. Perhaps my favorite part, however, was the cart that was wheeled to my table at the beginning of the meal. It didn't hold cheeses (though I would have been quite happy if it had...), and thank God it didn't have raw, wrapped pieces of beef like a certain steakhouse chain who will remain nameless (honestly, if I wanted to pick out my own piece of beef, I would go to the supermarket. I came to a steakhouse because I trust the chef to pick out the best cuts.)

No, this particular cart contained shaved ice, and about eight different kinds of Champagne and sparkling wine. In short, for a bubbly-phile like me, it was a dream come true. Wine director Sebastian Zutant described each of the bottles, before we made our decision (and it was very, very difficult to do.)

In my mind, there is just no better way to start a meal than with a sparkler. Kudos to Proof for a classy beginning to a meal there.

*Almost* Champagne

I think Cremant de Bourgogne is an absolute steal when it comes to sparkling wine. After all, it's made in Burgundy, where the two major permitted grapes are Chardonnay and Pinot Noir. And Chardonnay and Pinot also just happen to be two of the three grapes (along with Pinot Meunier) that are permitted in true French Champagne.

But the similarities don't end there. Cremant de Bourgogne is bottle fermented in the traditional method, so it has small bubbles and complex notes. All at a fraction of the price of the stuff from a bit up north. Yet, it's still French, so a Champagneophile needn't feel too much like a traitor.

If you have not yet tried a Cremant de Bourgogne, a good producer with which to start is Louis Bouillot. His Perle de Nuit Blanc de Noirs is a beautiful bottle. It's made with Pinot Noir and some Gamay (the grape of Beaujolais). The color is light gold, with just a tinge of pink or salmon, depending on the light. It's fermented for 24 months, which is 15 months longer than what the law requires. This adds to its full mouth feel and complexity. But it still finishes cleanly.

Try it with scallops with beurre blanc for an intimate New Year's Eve dinner. At less than $20 a bottle, you can also serve it during larger parties.

"Playin' With the Queen of Hearts"

Ahhh...Juice Newton. I'm showing my age, but I remember that song when I was a kid of about seven. And I couldn't help but hum it when sipping the 2005 Queen of Hearts Santa Barbara County Sauvignon Blanc from Lucas and Lewellen Vineyards. It had a lot of attractive honeysuckle floral notes on the nose, but for me, that was as far as it went.

The tasting notes say the wine was done in partial oak. But I'm partial to SBs done in stainless steel and only stainless steel. (That's probably why I don't drink many from California. To borrow a page from the script of Forrest Gump, "you never know what you're gonna get".) It's not always evident from the label. And one wine maker's "subtle" use of oak in SB may be too much for some drinkers, myself included.

OK, so it tastes to me like a California "Chardonnay-light." That wouldn't be so bad, but the wine also tasted a bit "hot" to me. So it just didn't end as crisp as I would have liked it too.

However, if you prefer this style of Sauvignon Blanc, the retail price is $10. You can get more info from L&L's website.

Great Wine Escape Weekend

Here is a recap of the Great Wine Escape Weekend held in Monterey last month. It was a phenomenal weekend of great food and wine, and the scenery was breathtaking too. It's a yearly event, so plan ahead for next year...you won't be disappointed.

Hahn Estates 2005 Central Coast Vent de Lucia Dry Rose

I usually think of dry roses as something to enjoy during warmer weather, maybe during a picnic or casual dinner on the deck. But at a winemaker dinner during my recent trip to Monterey for the Great Wine Escape Weekend, I sipped a dry rose that would be delish anytime of the year. There are only two words to describe the Hahn Estates 2005 Central Coast Vent de Lucia Dry Rose: "spicy strawberries." There are gobs of them, both on the nose and on the palate. The wine is made in the saignee style, and it's very similar to a Bandol. The grape breakdown is Syrah/Mourvedre/Pinot Noir, in almost equal amounts, and the color is a bit more intense than some other roses out there.

Try it with some seared duck breast or roasted pork tenderloin this season. But get your hands on it while it lasts--it's almost gone.

(Thanks so much to Hahn winemaker Adam Lazarre, and Hospitality Coordinator Angie Newton for sending me a few bottles by which to remember my trip. Salute! :-) )

Tote your wine in a green bag

I recently received a sample in the mail of the E-bottle wine bag. Touted as a green way to transport your wine, the bag can hold up to six bottles of wine, beer or soda (each compartment is separate, so bottles won't clang around). It definitely beats using paper or plastic bags, and it would be handy to keep one in your car for trips to the wine store. You could also use it for picnics.

It's pretty user-friendly, though I wish the handles were longer so I could carry it on my shoulder. And if it were truly a green bag, it would be made out of hemp, jute or cotton rather than polyester (though I know those aren't as easy to wipe clean.)

You can buy the E-bottle wine bag at DC area wine events and festivals, or on Winemania's website. They are $13, or 2 for $21.

A Corked Bottle on Turkey Day

Hope you all enjoyed a happy Thanksgiving!

While enjoying one of the bottles of wine I got to go with dinner yesterday, we came across one that was corked. It was a wine we've had several times before, but this one just tasted musty. It was the 2003 Montecillo Rioja Crianza, and it wasn't pleasant to drink. It's definitely going back to the wine store for a replacement...

On the upside, we enjoyed sparkling wine cocktails with 2/3 Segura Viudas Aria Cava and 1/3 POM Pomegranate juice (which adds gorgeous color and just a bit of tart berry flavor); Washington Hills Gewurztraminer, and Camelot Pinot Noir (a bargain bottle, to be sure, but one we have always enjoyed. The grapes are no longer sourced from California, but from the value area of France's Pays d'Oc.)

Those of you who braved the crowds and traffic today for Black Friday sales definitely enjoy a nice glass of wine. I was only out there for a little bit and it was madness.

Have a great weekend!

Wines for Oysters..the results are in

The "best wines for oysters" competition was recently held at the Old Ebbitt Grill in Washington, DC (note to organizers: I'm available to be a judge next year. :-) ) The results are in, and one of the most consistent, zingy, minerally, oyster-friendly wines took first prize. (It also just so happens to be one of my favorite wines)

2007 GOLD MEDAL WINNERS

Grand Champion: Kim Crawford Sauvignon Blanc 2007, Marlborough, New Zealand $25

First Runner-Up: Korbel Champagne Cellars “Natural” NV, Russian River Valley, California $15

Second Runner-Up: Seifried Sauvignon Blanc 2007, Nelson, New Zealand $18


Congratulations, Kim Crawford! I couldn't agree more that you are about the most oyster-friendly wine out there. The citrus flavors in the wine are akin to squirting a lemon wedge on the oyster, while the lingering mineral finish matches that in the delicate flesh. Mmmm...

I'd be happy with any of those choices, though.

Don't be shy...pop the cork!

On Saturday night, I went to a friend's house who always throws a good soiree, especially food and wine-wise. In his copper wine chiller, I noticed an unopened, chilled bottle of Piper Sonoma Blanc de Noirs. Being a huge sparkling wine lover, and not really that shy, I asked the host if he minded if I opened it. He told me to go right ahead, as he was waiting for someone else to open it so he could have some, too. When I popped it, heads turned, and others came for a flute. Lesson to be had: if you want the bubbly, don't be shy--open it up! It'll really get the party started, and chances are, someone else is really hankering for a flute.

Bubbly shouldn't be relegated to holidays and special occasions, but holiday season is upon us, so here are some tips for opening and serving a sparkler:

*Make sure the sparkling wine is well chilled. Beyond making it taste refreshing and delicious, serving it at the properly chilled temperature will mean less of a chance of the bottle exploding when you open it.

* As soon as you start removing the foil, point the bottle away from people. Sparkling wines are under tremendous pressure--hence the wire basket--and the cork can start to slip out even before the wire cage is removed. For safety's sake, I do the entire ritual in the kitchen sink.

* When removing the cork, put the bottle at a 45 degree angle. And be sure to turn the bottle, not the cork. If it's stubborn, use a towel or non-slip gripper to ease it out.

* Easing out, by the way, is the goal for removing the cork from sparkling wine. Although it's dramatic to pull it out quickly, you will lose much of the wine and a lot of the bubbles. And aren't the bubbles why we drink it to begin with?

Eiswein on a Dime

Eiswein is incredibly delicious, but you're often hard pressed to find a bargain bottle. Last night while facilitating a "Wines for Your Thanksgiving Table" tasting at a local wine shop, we tasted a 2004 Rudolf Muller Eiswein that for $22.99 was absolutely divine.

True Eiswein is made by freezing the grapes on the vine. When the grapes are pressed, the frozen water is discarded, and what remains is pure, intense, clean fruit flavors. Wineries in warmer climates, or who are looking to save money, replicate the process by picking the grapes and then freezing them before pressing. Either way, Riesling is often the grape of choice, though the Canadians tend to favor Vidal.

This wine has gorgeous apple and pear fruit, along with honey notes and a line of acidity that keeps it refreshing and far from cloying. If you are serving apple or pear pie for Thanksgiving, it would be a perfect match. Or, serve it with an assortment of cheeses, some apricot marmalade and dried fruits for a beautiful after dinner cheese plate.

Can't remember the great wine you had for dinner last week?

How many times have you tried a great bottle of wine at a restaurant or at a party, didn't write it down, and couldn't for the life of you remember what it was the next time you were staring at the shelves of your local wine store? I know it's happened to me...even though I have a wine journal, I don't always remember to write down my memorable bottles. And removing the label can be time-consuming and impractical in certain situations (although the "label saver" stickers are cool and useful.)

At a wine dinner last night here in Carmel, a fellow diner pointed out to us how Rosenblum Cellars offers a pull-off tag on many of its bottles. The tag says ""Pull tab to remember." The tag lists the varietal, vintage, and the specific vineyard (if there is one.)

This is a really smart idea, and I hope other wineries take a cue and add this to their packaging and labeling.

Great Wine Escape Weekend

Greetings from Monterey, California, where I have been taking part in the Great Wine Escape Weekend, full of good food and lots of wines, especially Chardonnay, Pinot Noir and Syrah.

I'll be back on Monday, reporting on some of the great wines I tried this weekend. Until then, cheers!

Wine Tool for Techies

Yesterday I came across this wine-related USB drive from Chateau Pontet-Canet in Bordeaux. Opening up the wine-bottling packaging reveals a USB drive that has lots of useful info, from information about Bordeaux, to Chateau Pontet-Canet's wines, to wine management software, screen savers and cell ring tones.

It's an interesting piece of marketing, combining technology with the wine world. The USB drive retails for 35 euros. I'm interested to see if other wineries pick up on this idea and release similar products.

Decanter as Art

While thumbing through the latest Dean and Deluca wine catalog, I saw this limited-edition, $4000-a-pop decanter from French artist Etienne Meneau.

Yes it's gorgeous, and I would love to watch wine cascade down its "roots." But my practical side couldn't help asking 2 questions:

1. How many uses would you actually get out of it before you broke it? (I just keep picturing in my mind a well-meaning guest at a cocktail party whose elbow just happened to bump it as he or she was gesturing while sharing a witty story.)

and, more importantly:

2. How on earth would you clean it??? I love my wide-based Wine Enthusiast decanter, but that's difficult enough to clean--I recently found out that they make metal beads just for this purpose, and I definitely have to invest in a set. But this decanter has nothing on mine. As far as I know, there is no brush or any other device that could effectively clean it out. The only idea I have is to immediately run it under water after using it, before the wine gets sticky and dries. But if you are in the middle of hosting a party, it could be all too easy to forget to do that. And the thought of cleaning it brings me back to question #1...

Then again, I guess if you can afford this work of art, you can afford to hire someone to clean and protect it.