Planning on getting a bouquet of roses for your sweetheart this Valentine's Day? Consider sipping them instead. Then read on...
Thanks so much to Josh Chambers at Hank's Oyster Bar and Steve Fowler at Oyamel in DC for helping me with this article. I really enjoyed the drink samples!!
Tuesday, February 12, 2008
Friday, February 08, 2008
Mention in The Hill
Thanks so much to Andrea Alford, reporter at The Hill, who included my business in a recent article she did about unique ideas for bachelorette parties.
I do a lot of tastings for bachelorette parties and bridal showers (in fact, I'm doing one this weekend...), and they are always well-received. It's a fun, unique start to the evening, especially if the bride is a wine lover, or maybe is going to France, Italy or California on her honeymoon.
You can read the entire article here.
I do a lot of tastings for bachelorette parties and bridal showers (in fact, I'm doing one this weekend...), and they are always well-received. It's a fun, unique start to the evening, especially if the bride is a wine lover, or maybe is going to France, Italy or California on her honeymoon.
You can read the entire article here.
The Tap Project
I received this press release this morning. It's such a great cause that I just had to pass it on:
Washington, D.C. (February 8, 2008) - Many of DC’s finest restaurants - including Central, DC Coast, Westend Bistro, 1789 Restaurant, Bebo, Sonoma Restaurant & Wine Bar, Black Salt, Seasons, Hank’s Oyster Bar & Marcel’s - will participate in the U.S. Fund for UNICEF’s nationwide Tap Project during the week of March 16, culminating on World Water Day, March 22.
The Tap Project, a grassroots initiative to provide clean water to children around the world, invites individuals to donate $1 for the tap water they normally get for free at participating restaurants. Lack of clean water is the second largest killer of children under five. This year the Tap Project goes nationwide, including Washington, DC. “The Tap Project brings to Washington, DC an incredibly simple concept to encourage restaurant patrons to help bring clean and safe water to the children of the world,” says Chef Robert Wiedmaier of Marcel’s and Brasserie Beck. “As a Tap Project volunteer, I am glad that so many restaurants agree it is our duty to use tap water—our single most bountiful natural resource—to reduce child mortality. We are counting on more DC restaurants to register and get on board.”
Last year, over 300 restaurants and thousands of their patrons in New York raised more than $100,000 to provide four million children with safe and clean water. Participants included high-profile media executives, chefs, and a host of celebrities. The Tap Project is the first of its kind—a national grassroots effort offering individuals and restaurants across the nation a simple and effective way to make a difference in a child’s life. More than one billion people do not have access to clean water or adequate sanitation, and one in five of them are children. Eighty percent of all illness and infant mortality is due to waterborne disease.
UNICEF works in more than 90 countries around the world to improve access to safe water and sanitation facilities in schools and communities and to promote safe hygiene practices. Over the past 15 years, more than a billion people gained access to improved drinking water and sanitation facilities. UNICEF's goal is to reduce by half the proportion of people without sustainable access to safe water and basic sanitation by 2015. This year, the Water & Sanitation Rotarian Action Group will join with thousands of volunteers across the U.S. to support the TAP Project and to raise awareness of this vital issue in their communities. A little goes a long way—for example, with $1 UNICEF can provide 40 liters of safe drinking water, which is enough to give one child safe drinking water for 40 days, or 40 children safe drinking water for one day.
To view the current list of registered DC area restaurants, visit www.tapproject.org/restaurants/info. Registration questions and volunteer opportunities for the TAP Project can be directed to co-City Coordinator, Polly Wiedmaier at TAP@marcelsdc.com.
Washington, D.C. (February 8, 2008) - Many of DC’s finest restaurants - including Central, DC Coast, Westend Bistro, 1789 Restaurant, Bebo, Sonoma Restaurant & Wine Bar, Black Salt, Seasons, Hank’s Oyster Bar & Marcel’s - will participate in the U.S. Fund for UNICEF’s nationwide Tap Project during the week of March 16, culminating on World Water Day, March 22.
The Tap Project, a grassroots initiative to provide clean water to children around the world, invites individuals to donate $1 for the tap water they normally get for free at participating restaurants. Lack of clean water is the second largest killer of children under five. This year the Tap Project goes nationwide, including Washington, DC. “The Tap Project brings to Washington, DC an incredibly simple concept to encourage restaurant patrons to help bring clean and safe water to the children of the world,” says Chef Robert Wiedmaier of Marcel’s and Brasserie Beck. “As a Tap Project volunteer, I am glad that so many restaurants agree it is our duty to use tap water—our single most bountiful natural resource—to reduce child mortality. We are counting on more DC restaurants to register and get on board.”
Last year, over 300 restaurants and thousands of their patrons in New York raised more than $100,000 to provide four million children with safe and clean water. Participants included high-profile media executives, chefs, and a host of celebrities. The Tap Project is the first of its kind—a national grassroots effort offering individuals and restaurants across the nation a simple and effective way to make a difference in a child’s life. More than one billion people do not have access to clean water or adequate sanitation, and one in five of them are children. Eighty percent of all illness and infant mortality is due to waterborne disease.
UNICEF works in more than 90 countries around the world to improve access to safe water and sanitation facilities in schools and communities and to promote safe hygiene practices. Over the past 15 years, more than a billion people gained access to improved drinking water and sanitation facilities. UNICEF's goal is to reduce by half the proportion of people without sustainable access to safe water and basic sanitation by 2015. This year, the Water & Sanitation Rotarian Action Group will join with thousands of volunteers across the U.S. to support the TAP Project and to raise awareness of this vital issue in their communities. A little goes a long way—for example, with $1 UNICEF can provide 40 liters of safe drinking water, which is enough to give one child safe drinking water for 40 days, or 40 children safe drinking water for one day.
To view the current list of registered DC area restaurants, visit www.tapproject.org/restaurants/info. Registration questions and volunteer opportunities for the TAP Project can be directed to co-City Coordinator, Polly Wiedmaier at TAP@marcelsdc.com.
Thursday, February 07, 2008
Virginia Wine Showcase
Just a reminder about the Virginia Wine Showcase happening this weekend at the Dulles Expo Center. I'll be doing a Wine Appreciation Basics seminar on Sunday at 11:30 AM.
Visit their website for more information.
Hope to see you there!!!
Visit their website for more information.
Hope to see you there!!!
Wednesday, February 06, 2008
Miss Manners Tackles Champagne
I read the following letter to Miss Manners this morning in The Washington Post, and her response. I've never written to Miss Manners before, but I had to put in my 2 cents worth, so I emailed her (see the letter I emailed her at the end).
Dear Miss Manners:
At a lovely restaurant near our home, my husband and I ordered a bottle of champagne to enjoy with our meal. When the champagne was brought to the table to be opened, my husband smiled at me in anticipation, as we always love to hear the sound of a cork popping from a bottle of champagne -- one of the most celebratory sounds one can imagine, at least in our minds.
After watching the waitress uncork the bottle soundlessly, we joked that it must've been a "dud" and we were disappointed that it didn't pop, and explained our feelings about the joyfulness associated with the sound.
She smiled and agreed with us, but then told us that management of the restaurant was very specific in their instruction to the servers that champagne corks must exit the bottle utterly soundlessly, seemingly with the implication that the noise may disturb others.
While I realize that there may be some small extra emission of effervescence if one allows the cork to pop, it seems stoical to me that one would have to do so for reasons of etiquette. Could you clarify?
***
First please allow Miss Manners to ease the cork out of her eye from your last celebration.
Your waitress's theory notwithstanding, it is not the noise that is disturbing to others in the vicinity so much as a fast blow from a flying cork. And then there is the overflowing bottle, a look best saved for christening ships.
Your waitress opened the champagne bottle correctly, even if she didn't understand why. Popping the cork, however exciting you may find it, is considered a sign of ineptitude. Miss Manners suggests that you celebrate at home in the future, rather than among innocent strangers.
***
Dear Miss Manners,
I read with interest the letter from a woman who was disappointed when she and her husband went out to dinner, and the waitress didn't "pop" the cork loudly on their champagne bottle...
You were correct in stating that a flying cork can be dangerous to anyone seated nearby. However, as a wine educator and consultant, I can tell you that any sommelier worth his or her salt wouldn't think of loudly disengaging a Champagne cork for another reason: people drink and enjoy Champagne and sparkling wine for the bubbles. As dramatic as it may be to hear that loud "pop", and see the champagne flow out of the bubble, much of the carbon dioxide--the power behind those gorgeous bubbles--escapes as well, making the sparkling wine, well, less sparkling. Much of what makes fine Champagne is the size of the bubbles and how many of them there are (lots and lots of really tiny bubbles is desirable...)
If the couple really cared for the taste of Champagne, and not just the spectacle of it, it doesn't behoove them to complain about a soundless uncorking. On the contrary, they should be happy that they had a server who knew the correct procedure to allow them to truly enjoy the bottle.
Cheers-- Kelly
Dear Miss Manners:
At a lovely restaurant near our home, my husband and I ordered a bottle of champagne to enjoy with our meal. When the champagne was brought to the table to be opened, my husband smiled at me in anticipation, as we always love to hear the sound of a cork popping from a bottle of champagne -- one of the most celebratory sounds one can imagine, at least in our minds.
After watching the waitress uncork the bottle soundlessly, we joked that it must've been a "dud" and we were disappointed that it didn't pop, and explained our feelings about the joyfulness associated with the sound.
She smiled and agreed with us, but then told us that management of the restaurant was very specific in their instruction to the servers that champagne corks must exit the bottle utterly soundlessly, seemingly with the implication that the noise may disturb others.
While I realize that there may be some small extra emission of effervescence if one allows the cork to pop, it seems stoical to me that one would have to do so for reasons of etiquette. Could you clarify?
***
First please allow Miss Manners to ease the cork out of her eye from your last celebration.
Your waitress's theory notwithstanding, it is not the noise that is disturbing to others in the vicinity so much as a fast blow from a flying cork. And then there is the overflowing bottle, a look best saved for christening ships.
Your waitress opened the champagne bottle correctly, even if she didn't understand why. Popping the cork, however exciting you may find it, is considered a sign of ineptitude. Miss Manners suggests that you celebrate at home in the future, rather than among innocent strangers.
***
Dear Miss Manners,
I read with interest the letter from a woman who was disappointed when she and her husband went out to dinner, and the waitress didn't "pop" the cork loudly on their champagne bottle...
You were correct in stating that a flying cork can be dangerous to anyone seated nearby. However, as a wine educator and consultant, I can tell you that any sommelier worth his or her salt wouldn't think of loudly disengaging a Champagne cork for another reason: people drink and enjoy Champagne and sparkling wine for the bubbles. As dramatic as it may be to hear that loud "pop", and see the champagne flow out of the bubble, much of the carbon dioxide--the power behind those gorgeous bubbles--escapes as well, making the sparkling wine, well, less sparkling. Much of what makes fine Champagne is the size of the bubbles and how many of them there are (lots and lots of really tiny bubbles is desirable...)
If the couple really cared for the taste of Champagne, and not just the spectacle of it, it doesn't behoove them to complain about a soundless uncorking. On the contrary, they should be happy that they had a server who knew the correct procedure to allow them to truly enjoy the bottle.
Cheers-- Kelly
Belle Glos Pinot Noir
I first tried this Pinot on a trip last fall to the Monterey Wine Region. I was really impressed with the depth and smoothness of the 2006 Santa Lucia Highlands Pinot--it was a really gorgeous bottle, and one of the most well-done I tasted in the region.
I received a few sample bottles of Belle Glos in the mail last week--all single-vineyard Pinots, one from Monterey, another from Santa Barbara, and a third from Sonoma county. We tried the Santa Barbara bottle first, and I wasn't as impressed as I had been with the Monterey. There was a very strong "barnyard" aroma, which only got stronger as the wine remained in our glasses. I know that Pinots, including some high-end Burgundies, can get this funky aroma, and often I find it attractive. But in this instance it was a bit too pungent for my taste.
The next night, we opened the Monterey County Santa Lucia Highlands bottle that I was so impressed with during my trip, and enjoyed it with some cedar planked salmon. The consensus at my dinner party was that it was a perfect match, with dark berries, spice and just a bit of earth.
One interesting aspect of Belle Glos wines is their packaging. The top of the bottle, including the cork, is encased in red wax. Very dramatic and pretty, but to be honest, it doesn't always come off so easily. Luckily, you can put the corkscrew right through the wax.
These bottles retail for between $50 and $60.
I received a few sample bottles of Belle Glos in the mail last week--all single-vineyard Pinots, one from Monterey, another from Santa Barbara, and a third from Sonoma county. We tried the Santa Barbara bottle first, and I wasn't as impressed as I had been with the Monterey. There was a very strong "barnyard" aroma, which only got stronger as the wine remained in our glasses. I know that Pinots, including some high-end Burgundies, can get this funky aroma, and often I find it attractive. But in this instance it was a bit too pungent for my taste.
The next night, we opened the Monterey County Santa Lucia Highlands bottle that I was so impressed with during my trip, and enjoyed it with some cedar planked salmon. The consensus at my dinner party was that it was a perfect match, with dark berries, spice and just a bit of earth.
One interesting aspect of Belle Glos wines is their packaging. The top of the bottle, including the cork, is encased in red wax. Very dramatic and pretty, but to be honest, it doesn't always come off so easily. Luckily, you can put the corkscrew right through the wax.
These bottles retail for between $50 and $60.
Monday, February 04, 2008
My favorite Superbowl ad last night
I love the ad last night for Bud Light where the couples are arriving for a wine and cheese tasting at a friend's house. One guy takes what appears to be a huge wheel of cheese into the kitchen, only to remove the top and reveal a six-pack of Bud Light. Another guy takes a bottle out of the middle of a fake French baguette, and a third opens a fake box of wine to reveal a TV where they can watch a football game. At the end, one of the guys leaves the party to go on a "cheese run."
I always like to think that all of the guests who attend my wine tastings are enjoying themselves. But now I can't help but wonder if any guests secretely contemplate heading into the kitchen for some beer and football...
Reminds me of my college days, when my then-boyfriend-now-husband's fraternity hosted a wine and cheese semi-formal, complete with candles and an acoustic guitar player (I guess you could look at it as either a classy or pretentious event...). Some of the fraternity brothers protested this event (those either without a date, or those who didn't want to get dressed up), and hosted their own event which they refered to as "Mad Dog and Cheese Whiz."
Classy!
I always like to think that all of the guests who attend my wine tastings are enjoying themselves. But now I can't help but wonder if any guests secretely contemplate heading into the kitchen for some beer and football...
Reminds me of my college days, when my then-boyfriend-now-husband's fraternity hosted a wine and cheese semi-formal, complete with candles and an acoustic guitar player (I guess you could look at it as either a classy or pretentious event...). Some of the fraternity brothers protested this event (those either without a date, or those who didn't want to get dressed up), and hosted their own event which they refered to as "Mad Dog and Cheese Whiz."
Classy!
Friday, February 01, 2008
Vote for my Blog!
My blog is now listed on LocalWineEvents.com.
If you read and enjoy Kelly's Grape Times, please consider voting for my blog by visiting this link.
You can vote once per day, and the more votes my blog receives, the higher it will appear in the list.
Thanks!!!
If you read and enjoy Kelly's Grape Times, please consider voting for my blog by visiting this link.
You can vote once per day, and the more votes my blog receives, the higher it will appear in the list.
Thanks!!!
Wines for the Big Game
If you are serving any kind of junk food on Superbowl Sunday, you may find it helpful to go back and look at the article I wrote about snack food wine matches.
Here are some other ideas to try:
* I really like the interesting floral notes and refreshing crispness in Torrontes from Argentina with soy-ginger wings.
* Spanish Albarino is a nice alternative to Pinot Grigio or Sauvignon Blanc for white turkey chili.
* Mini-burgers/sliders and a fruity, spicy Spanish Priorat are a satisfying combo.
* An earthy, subtle Chardonnay from France's Macon or Cote Chalonnaise would be great with the earthiness in the avocado when you enjoy it with Guacamole and chips.
Not sure what we'll be eating yet...I plan on heading to Trader Joe's tomorrow to pick up some fun snacks and finger foods. And I actually might be (gasp!) washing it all down with some Heinekens.
Enjoy the game!!!
Here are some other ideas to try:
* I really like the interesting floral notes and refreshing crispness in Torrontes from Argentina with soy-ginger wings.
* Spanish Albarino is a nice alternative to Pinot Grigio or Sauvignon Blanc for white turkey chili.
* Mini-burgers/sliders and a fruity, spicy Spanish Priorat are a satisfying combo.
* An earthy, subtle Chardonnay from France's Macon or Cote Chalonnaise would be great with the earthiness in the avocado when you enjoy it with Guacamole and chips.
Not sure what we'll be eating yet...I plan on heading to Trader Joe's tomorrow to pick up some fun snacks and finger foods. And I actually might be (gasp!) washing it all down with some Heinekens.
Enjoy the game!!!
Tuesday, January 29, 2008
Port for the ladies?
Britain's Marks & Spencer announced this week that they are releasing Pink Port. Hoping to attract women who may not have previously been exposed to Port, the wine is--as the name suggests--pink.
I imagine that they are trying to capitalize on the appeal of rose and blush wines. But I would also imagine that if a woman--or any wine drinker, for that matter--wanted to drink something pink, she (or he) would pick regular, unfortified wine. Even white Port has a heaviness to it from the additional amount of alcohol, and though I haven't yet tasted this Pink Port (Marks and Spencer, if you are reading this and want to send me a sample bottle, email me for my mailing address), reviews I have read online lead me to believe it tastes a bit more like vodka and cranberry than port. Fruity? Yes. Sippable by a fire on a cold winter evening (how many people, including myself, like to enjoy Port)? Perhaps no.
But maybe they will find a market for it. At the very least, Marks & Spencer could take a cue from other wineries and donate part of the proceeds towards breast cancer research.
Monday, January 28, 2008
Rioja? Priorat? Guess again...
Most of the Spanish wines I drink either come from the prolific Rioja region, or the more recently trendy Priorato. So I was intrigued this past weekend when my father-in-law pulled out a bottle of wine from Montsant. This appellation became official in 2003--before that, it was just considered part of Tarragona. It almost completely surrounds the more famous Priorat region, so the climate and grapes grown are similar. (The area is named for the nearby Montsant mountains.)
He had a bottle of 2004 Fra Guerau. The label said it was a blend of seven varietals, but it didn't tell which. I figured Tempranillo, Garnacha and Carinena would figure into the mix, and a Google search told me the breakdown: 23% Syrah, 19% Garnacha, 17% Merlot, 16% Carinena, 15% Cabernet Sauvignon, 7% Tempranillo and 3% Monastrell.
Unfortunately, I was hit with a nasty head cold last week, which rendered me completely congested, and made wine tasting almost impossible. The wine tasted decent to me, but I couldn't pick out any particular notes, so my sisters-in-law filled in the blanks for me. It had a nice tart cherry finish, and any tannins present were smooth. There was a touch of a woody/spicy flavor, but it was pretty subtle. Overall, it was a wine that could have paired with a number of dishes. The best part was that the bottle was sold as a "Chairman's Selection" in PA Wine and Spirits stores, so it was $8 instead of $16.
He had a bottle of 2004 Fra Guerau. The label said it was a blend of seven varietals, but it didn't tell which. I figured Tempranillo, Garnacha and Carinena would figure into the mix, and a Google search told me the breakdown: 23% Syrah, 19% Garnacha, 17% Merlot, 16% Carinena, 15% Cabernet Sauvignon, 7% Tempranillo and 3% Monastrell.
Unfortunately, I was hit with a nasty head cold last week, which rendered me completely congested, and made wine tasting almost impossible. The wine tasted decent to me, but I couldn't pick out any particular notes, so my sisters-in-law filled in the blanks for me. It had a nice tart cherry finish, and any tannins present were smooth. There was a touch of a woody/spicy flavor, but it was pretty subtle. Overall, it was a wine that could have paired with a number of dishes. The best part was that the bottle was sold as a "Chairman's Selection" in PA Wine and Spirits stores, so it was $8 instead of $16.
Tuesday, January 22, 2008
Corked? Cooked? Just plain yucky...
My tastes have really been leaning towards Old World reds lately. I've just had a lot of American and Australian reds lately that were too sweet or too fruity. I picked up a bottle of Mouton Cadet 2005 at Harris Teeter the other day to enjoy this past weekend. (Their wine department is decent overall, but their selection of French wines is pitifully small.)
I've had this wine before, and while it's obviously not a great example of a "fine Bordeaux,"it's usually a decent basic Bordeaux/house wine for the price (9 bucks or so.) I just wanted something dry, with a bit of a backbone, for around $10.
I stuck it in our wine refrigerator yesterday morning, so by dinnertime it was a nice 58 degrees. When we tasted it, though, we were taken aback by a hot sensation, and the feeling that the wine had been "cooked" or madeirzed--maybe it wasn't stored properly.
Luckily, we had a bottle of 2001 Chateau Fourcaud from St. Emilion to enjoy with our big rib eye steaks...
Anyway, I returned the open bottle to Harris Teeter this morning, and the manager happily returned my money, even without a receipt.
I've had this wine before, and while it's obviously not a great example of a "fine Bordeaux,"it's usually a decent basic Bordeaux/house wine for the price (9 bucks or so.) I just wanted something dry, with a bit of a backbone, for around $10.
I stuck it in our wine refrigerator yesterday morning, so by dinnertime it was a nice 58 degrees. When we tasted it, though, we were taken aback by a hot sensation, and the feeling that the wine had been "cooked" or madeirzed--maybe it wasn't stored properly.
Luckily, we had a bottle of 2001 Chateau Fourcaud from St. Emilion to enjoy with our big rib eye steaks...
Anyway, I returned the open bottle to Harris Teeter this morning, and the manager happily returned my money, even without a receipt.
Friday, January 18, 2008
More "Happy Hearts Day" cocktails
Here are two cocktails created by mixologist Jim Hewes, and currently featured in the Round Robin bar of the Willard InterContinental hotel in Washington, DC:
The Chocolate Cherry Kiss is made with Stoli Vanilla, Godiva Chocolate, Cherry liquor and is garnished with chocolate covered cherry.
The Passion Flower is made with Champagne, Triple Sec, a hint of mint and a splash of Parfait Armor, a super secret love potion created by Jim.
Both drinks are priced at $12.00. I think the Passion Flower sounds especially intriguing...
Have a great weekend!
The Chocolate Cherry Kiss is made with Stoli Vanilla, Godiva Chocolate, Cherry liquor and is garnished with chocolate covered cherry.
The Passion Flower is made with Champagne, Triple Sec, a hint of mint and a splash of Parfait Armor, a super secret love potion created by Jim.
Both drinks are priced at $12.00. I think the Passion Flower sounds especially intriguing...
Have a great weekend!
Wednesday, January 16, 2008
Virginia Wine Showcase
The Virginia Wine Showcase will be held February 9 and 10 at the Dulles Expo Center in Chantilly. I'll be doing a Wine Appreciation Basics seminar on Sunday, February 10 at 11:30 AM. Tickets for the show are $25 online and $35 at the door, and tickets for the seminar are $10. We'll be tasting and discussing six of Virginia's most popular varietals (Chardonnay, Viognier and Sauvignon Blanc for the whites, and Cabernet Franc, Norton and Merlot for the reds.)
For more information, go to their website. Looking forward to seeing you at the seminar!
For more information, go to their website. Looking forward to seeing you at the seminar!
Monday, January 14, 2008
Keepin' it Cool
Amazingly, I've only recently gotten a wine refrigerator. I have always wanted one, but I though it better to wait until we redid our basement so I had a decent place to put it. Since my husband and I do enjoy our reds chilled just a bit, we have relied on either 20 minutes in the fridge, or the Vacuvin Wine Chiller sleeve, to get our reds the temperature that we like to drink them. We had been perfectly happy doing that, though if we forget to chill a bottle ahead of time, and just grab it off the rack before dinner, it's just not. as. tasty.
Drinking wine at true cellar temperature (my wine fridge has 2 zones, and I keep the "red zone" at 58 degrees) does make such a difference. Big reds don't have that alcoholic burn, and lighter reds taste darn refreshing.
Just like my Vinturi aerator, I don't know how I lived without one for so long.
Drinking wine at true cellar temperature (my wine fridge has 2 zones, and I keep the "red zone" at 58 degrees) does make such a difference. Big reds don't have that alcoholic burn, and lighter reds taste darn refreshing.
Just like my Vinturi aerator, I don't know how I lived without one for so long.
Thursday, January 10, 2008
Drink on fire
I'm a sucker for dishes or drinks served en flambe. Whether it's bananas foster, crepes suzette, or even the Bob Marley shots my husband and I enjoyed while on vacation in Negril, Jamaica a few years ago (which, incidentally, are made with creme de menthe, banana liqueur, 151 rum and grenadine, layered to look like the Jamaican flag, and consumed while on fire. Here is a recipe.)
DC's Morrison Clark Hotel is currently featuring a Valentine's Day-themed cocktail called the Flaming Passion. Visit the restaurant to give it a try, or concoct it at home. I feel warm and tingly just thinking about it.
Flaming Passion
Simple syrup
A dash of Angostura
Splash of Brandy
Splash of Grand Marnier
Sparkling Wine
Orange peel to garnish
151 Rum (splash, just to light it up)
DC's Morrison Clark Hotel is currently featuring a Valentine's Day-themed cocktail called the Flaming Passion. Visit the restaurant to give it a try, or concoct it at home. I feel warm and tingly just thinking about it.
Flaming Passion
Simple syrup
A dash of Angostura
Splash of Brandy
Splash of Grand Marnier
Sparkling Wine
Orange peel to garnish
151 Rum (splash, just to light it up)
Wednesday, January 09, 2008
Beat the winter wine blahs
This is a tough time of year. The holidays are over, and those of us who live in a temperate climate have to deal with cold, snow and overall dreary weather (though you wouldn't know it the past few days here in DC...), without a foodie holiday in sight until spring brings us Easter and Passover.
It's very easy to get into a wine rut anytime of the year, but especially in the dead of winter, when it can be a bit more difficult to get inspired in the kitchen, and familiarity and comfort make us fall back onto the same old tried and true dishes and bottles. Check out page 20 of the February issue of Wine Enthusiast for some tips on beating bottle boredom. You can also see a link to the article on my website.
It's very easy to get into a wine rut anytime of the year, but especially in the dead of winter, when it can be a bit more difficult to get inspired in the kitchen, and familiarity and comfort make us fall back onto the same old tried and true dishes and bottles. Check out page 20 of the February issue of Wine Enthusiast for some tips on beating bottle boredom. You can also see a link to the article on my website.
Tuesday, January 08, 2008
360 heads to Sundance
I just got a press release that 360 Vodka, which I reviewed in this blog a few months ago, has been named the official spirit of this year's Sundance Film Festival.
Anything green and eco-friendly is all the rage right now, so I'm not surprised that it has received this honor. You can feel good about drinking this vodka, since it's made in an eco-friendly way, right down to the postage-paid envelope that's include that allows you to return the closure. The company will give money to environmental causes for every closure returned. Pretty classy.
However it's made, 360 Vodka makes a mean martini. Almost gin-like in it's aromatics, it still finishes very cleanly.
For more info, go to http://www.vodka360.com/.
Anything green and eco-friendly is all the rage right now, so I'm not surprised that it has received this honor. You can feel good about drinking this vodka, since it's made in an eco-friendly way, right down to the postage-paid envelope that's include that allows you to return the closure. The company will give money to environmental causes for every closure returned. Pretty classy.
However it's made, 360 Vodka makes a mean martini. Almost gin-like in it's aromatics, it still finishes very cleanly.
For more info, go to http://www.vodka360.com/.
Sunday, January 06, 2008
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...
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...
Thursday, January 03, 2008
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.
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.
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