While dining at CityZen on Saturday night for our anniversary (a restaurant that I personally believes lives up to its hype and accolades, but more on that tomorrow...), we enjoyed a glass of 2004 Onix Garnacha and Carinena. This wine comes from the Priorat region of Spain--one of the oh so trendy wine regions right now. Since the grapes are also ones used in the Rhone Valley (where they are called Grenache and Carignan,) the profile was very much like that of a Cotes du Rhone blend: red fruit flavors, some spiciness, a touch of acidity, and just the right amount of tannins.
I believe the by-the-glass price at CityZen was $11 or so (definitely a major mark up...) I just found this wine online for $17 a bottle. Worth seeking out, especially if you are looking to brush up on wines from Priorat.
Monday, July 17, 2006
Friday, July 14, 2006
A mid-priced Pinot Noir that's worth a taste
It's often hard to find a good, yet decently priced Pinot Noir. Those that are cheap are often produced in the wrong climate (too warm), and lose the varietal characteristics that Pinot lovers seek out (earthiness, coupled with subtle raspberry and cherry flavors and a bit of spice.) Many stellar bottles can run upwards of $30 (or, in the case of Burgundy, lots, lots more.) What's a Pinot Noir fan to do?
2004 Angeline Pinot Noir from the Russian River Valley fits the bill. Priced around $13 a bottle, it offers tart cranberry and cherry flavors, along with a bit of spicy and earthiness on the palate, and a medium-bodied finish. This winery also has Pinot offerings from Mendocino and Sonoma, but I'd stick with the Russian River Valley, since the cool microclimate there has been known to make Pinot thrive.
Enjoy it with practically any food--duck, salmon, chicken, smoked cheeses, or even all by itself. Chill it for just a little bit to make it even more refreshing this summer. And congratulate yourself for having such good taste (and for saving money.) Heck, at this price, buy several bottles, or a case. It's a great house wine to have around.
2004 Angeline Pinot Noir from the Russian River Valley fits the bill. Priced around $13 a bottle, it offers tart cranberry and cherry flavors, along with a bit of spicy and earthiness on the palate, and a medium-bodied finish. This winery also has Pinot offerings from Mendocino and Sonoma, but I'd stick with the Russian River Valley, since the cool microclimate there has been known to make Pinot thrive.
Enjoy it with practically any food--duck, salmon, chicken, smoked cheeses, or even all by itself. Chill it for just a little bit to make it even more refreshing this summer. And congratulate yourself for having such good taste (and for saving money.) Heck, at this price, buy several bottles, or a case. It's a great house wine to have around.
Wednesday, July 12, 2006
Napa's Del Dotto winery
A friend of mine recently returned from a trip to Napa Valley to do some wine tasting. He said his favorite wine tour was at Del Dotto Vineyards. There, he and his group got to do barrel tastings of their wines, including tasting the same wines fermented and aged in both French and American barrels. He said it was amazing to see the difference in the side by side comparision with the different kinds of oak.
French barrels cost more than American barrels (roughly $800 per barrel, compared to $500.) Much of the reason for this is due to the way the grain runs in French oak--coupers can get less barrels out of the same amount of French oak than they can with American oak, so they need to make up the cost somewhere.
So what are the flavor differences between French and American oak? French oak imparts a more subtle, savory flavors due to the tight grain of the wood. American oak, on the other hand, has stronger, sweeter flavors of vanilla, coconut and spice--the wood grain is wider and looser, so it tends to impart more flavor.
Of course, the cheaper way to add oak flavor to wine is to dump oak chips into the barrel, or use an oak stave (think giant tea diffuser filled with oak chips...).
However winemakers choose to oak their wines, oak adds tannin, structure, and often the ability for the wine to age. And over time, the tannins from the oak treatment, as well as from the wine skins, will drop out of the wine as sediment, leaving a smooth, silky, complex wine.
French barrels cost more than American barrels (roughly $800 per barrel, compared to $500.) Much of the reason for this is due to the way the grain runs in French oak--coupers can get less barrels out of the same amount of French oak than they can with American oak, so they need to make up the cost somewhere.
So what are the flavor differences between French and American oak? French oak imparts a more subtle, savory flavors due to the tight grain of the wood. American oak, on the other hand, has stronger, sweeter flavors of vanilla, coconut and spice--the wood grain is wider and looser, so it tends to impart more flavor.
Of course, the cheaper way to add oak flavor to wine is to dump oak chips into the barrel, or use an oak stave (think giant tea diffuser filled with oak chips...).
However winemakers choose to oak their wines, oak adds tannin, structure, and often the ability for the wine to age. And over time, the tannins from the oak treatment, as well as from the wine skins, will drop out of the wine as sediment, leaving a smooth, silky, complex wine.
Tuesday, July 11, 2006
Wine tasting vs. Wine smelling
I often tell guests at my wine tastings how important the sense of smell is when tasting wines. We can technically only detect four basic tastes--sweet, sour, bitter and salt--and luckily, there is no salt in wine! But we can detect thousands of smells, so when it comes to wine tasting--the nose knows.
At the Masters of Wine Symposium in Napa recently, Dr. Charles Wysocki of the Monell Chemical Senses Center in Philadelphia backed up that theory. He also went further, saying that not only are smells detected differently in different people, but that certain scents (such as musk and bananas) can't be detected at all by some people.
This goes along with the other piece of advice I give to those attending my tastings--that wine tasting is extremely subjective, and there are no right or wrong answers. Just because a wine critic or the latest issue of Wine Spectator says that you should smell or taste something in a wine, doesn't mean that you will. Everyone's sense of smell and taste is different, and one person's dream wine is another one's "yuck."
At the Masters of Wine Symposium in Napa recently, Dr. Charles Wysocki of the Monell Chemical Senses Center in Philadelphia backed up that theory. He also went further, saying that not only are smells detected differently in different people, but that certain scents (such as musk and bananas) can't be detected at all by some people.
This goes along with the other piece of advice I give to those attending my tastings--that wine tasting is extremely subjective, and there are no right or wrong answers. Just because a wine critic or the latest issue of Wine Spectator says that you should smell or taste something in a wine, doesn't mean that you will. Everyone's sense of smell and taste is different, and one person's dream wine is another one's "yuck."
Monday, July 10, 2006
1+1=3: You do the math
Bodegas 1+1=3's 2005 Cabernet Rose from the Penedes region of Spain is another great rose I just discovered. With tons of raspberry and watermelon on the nose, with an excellent crispness, and a bright pink color, it's medium-to-full bodied, and could be enjoyed with picnic fare, salmon, or chicken.
The winery's actual name is "U Mes U Fan Tres," a reference to the addition of 1+1=3 in Spanish, although I'm still trying to figure out why.
Look for this wine in the wine department at Whole Foods for about $14.
The winery's actual name is "U Mes U Fan Tres," a reference to the addition of 1+1=3 in Spanish, although I'm still trying to figure out why.
Look for this wine in the wine department at Whole Foods for about $14.
Friday, July 07, 2006
Wines to Have on Hand
Wine lovers will want to keep some bottles on hand in your home for weeknight meals as well as for entertaining. If you find yourself in the mood for wines that go beyond the typical Chardonnay and Cabernet Sauvignon, here are some appealing alternatives, which are interesting, yet readily available:
Alsatian Riesling:
If you hear “Riesling” and automatically think “sweet wine,” it’s time to rethink that view. Rieslings from the Alsace region of France are fruity, yet bone dry. With hints of green apple (and sometimes honey), as well as great acidity, they are fantastic wines to enjoy any night of the week. Producers to look for: Domaine Lucien; Hugel; Trimbach. Food pairings: Fruit and cheese tray; Asian food; grilled pork chops.
Italian Valpolicella:
Light, red, and fruity, Valpolicella is made in the Veneto region of Italy from the Corvina grape. It’s light in tannins and full of sour cherry flavors, and would be perfect for a Sunday dinner (if the meal is al fresco, all the better). Seek out wines that say “Classico” on the label for the light, fruity style. “Ripasso” means that the grapes have been dried, giving a more intense, heavier wine. Producers to look for: Villa Maffei; Sartori; Allegrini. Food pairings: Bruschetta; beef stew; tomato-based pasta dishes.
New Zealand Pinot Noir:
Although the country has typically been famous for their Sauvignon Blancs, wine lovers are starting to sit up and take notice of New Zealand Pinots, which are being compared to French Burgundies. The areas of Marlborough, Martinborough, and Central Otago have climates that are well suited to this fickle grape. Cherry aromas abound, along with silky tannins, good acidity and a bit of earthiness to keep things interesting. (Keep in mind that most New Zealand wineries have gone to screw caps to seal their wines, but they are far from “jug wines.”). Producers to look for: Spy Valley; Rockburn; Te Kairanga. Food pairings: Roast chicken with mushrooms; seared duck breast with sour cherry sauce; grilled salmon.
California Zinfandel:
Repeat the following: “Zin is red, Zin is red, Zin is red.” Not for the faint of heart, the Zinfandel grape produces wines that are big and bold, with intense raspberry and cherry flavors, and an alcohol content that can be upwards of 16%. If you are ready to do some serious cooking with red meat, this is the wine to choose. Producers to look for: Ravenswood; Ridge; Kunde Estate. Food pairings: Grilled rib eye steaks with peppercorn rub; sautéed lamb chops with rosemary; smoked sausages and cheeses.
Alsatian Riesling:
If you hear “Riesling” and automatically think “sweet wine,” it’s time to rethink that view. Rieslings from the Alsace region of France are fruity, yet bone dry. With hints of green apple (and sometimes honey), as well as great acidity, they are fantastic wines to enjoy any night of the week. Producers to look for: Domaine Lucien; Hugel; Trimbach. Food pairings: Fruit and cheese tray; Asian food; grilled pork chops.
Italian Valpolicella:
Light, red, and fruity, Valpolicella is made in the Veneto region of Italy from the Corvina grape. It’s light in tannins and full of sour cherry flavors, and would be perfect for a Sunday dinner (if the meal is al fresco, all the better). Seek out wines that say “Classico” on the label for the light, fruity style. “Ripasso” means that the grapes have been dried, giving a more intense, heavier wine. Producers to look for: Villa Maffei; Sartori; Allegrini. Food pairings: Bruschetta; beef stew; tomato-based pasta dishes.
New Zealand Pinot Noir:
Although the country has typically been famous for their Sauvignon Blancs, wine lovers are starting to sit up and take notice of New Zealand Pinots, which are being compared to French Burgundies. The areas of Marlborough, Martinborough, and Central Otago have climates that are well suited to this fickle grape. Cherry aromas abound, along with silky tannins, good acidity and a bit of earthiness to keep things interesting. (Keep in mind that most New Zealand wineries have gone to screw caps to seal their wines, but they are far from “jug wines.”). Producers to look for: Spy Valley; Rockburn; Te Kairanga. Food pairings: Roast chicken with mushrooms; seared duck breast with sour cherry sauce; grilled salmon.
California Zinfandel:
Repeat the following: “Zin is red, Zin is red, Zin is red.” Not for the faint of heart, the Zinfandel grape produces wines that are big and bold, with intense raspberry and cherry flavors, and an alcohol content that can be upwards of 16%. If you are ready to do some serious cooking with red meat, this is the wine to choose. Producers to look for: Ravenswood; Ridge; Kunde Estate. Food pairings: Grilled rib eye steaks with peppercorn rub; sautéed lamb chops with rosemary; smoked sausages and cheeses.
Thursday, July 06, 2006
Virginia has clamped down even harder on wineries
A new law in Virginia now bars in-state wineries from selling directly to stores and restaurants. Wineries will still be able to sell to consumers through their tasting rooms, but in order to sell to restaurants, bars and stores, they will need to go through distributors. This could be the death of smaller wineries.
And what does it mean for the average consumer? Well, quite simply, that the price of Virginia wine, which is my opinion is in general already too high per bottle, will increase even more. Although I live in Virginia and like to support the local wine industry as much as possible, I just can't see spending $15 to $20 for a bottle of unripe Cabernet Sauvignon when I can get one from CA or Australia that's riper and higher quality, for the same price or less. I think they do better with varietals such as Viognier, but the price tag is often just too steep for me.
And what does it mean for the average consumer? Well, quite simply, that the price of Virginia wine, which is my opinion is in general already too high per bottle, will increase even more. Although I live in Virginia and like to support the local wine industry as much as possible, I just can't see spending $15 to $20 for a bottle of unripe Cabernet Sauvignon when I can get one from CA or Australia that's riper and higher quality, for the same price or less. I think they do better with varietals such as Viognier, but the price tag is often just too steep for me.
Wednesday, July 05, 2006
Bubbly ice cream
The hot weather in the DC area lately has made me want to break out my electric ice cream maker and ice cream cookbooks. While my favorite flavor is good, old-fashioned (well done) vanilla, I am also a fan of funky flavors, including ice cream made with wine. And what better wine to use than Champagne?
Here is a great recipe for champagne ice cream with strawberry sauce, courtesy of http://www.razzledazzlerecipes.com. Enjoy!
Champagne Ice Cream with Strawberry Sauce
ICE CREAM
3 1/4 cup whipping cream
3/4 cup sugar
1/2 cup light corn syrup
3 eggs
3/4 cup champagne
1 tbl vanilla
SAUCE
10 oz frozen strawberries in syrup thawed
1 tsp cornstarch
CHOCOLATE CUPS
Purchased chocolate cups
In medium saucepan, combine 2 cups of the whipping cream, sugar, corn syrup and eggs; mix well. Cook over medium heat 12 to 14 minutes or until slightly thickened, stirring constantly. Remove from heat. Cool completely.When ready to freeze, stir in remaining 1 1/4 cups whipping cream, champagne and vanilla. Prepare ice cream freezer and freeze according to manufacturer's directions.
In food processor bowl with metal blade or blender container, process strawberries until smooth. Strain if desired; discard seeds. In small saucepan, combine strawberries and cornstarch. Cook over medium heat 5 to 8 minutes or until slightly thickened. Cool; cover and store in refrigerator.
To serve, place 1 scoop of ice cream in each chocolate cup. Drizzle strawberry sauce over ice cream. Garnish as desired.
Here is a great recipe for champagne ice cream with strawberry sauce, courtesy of http://www.razzledazzlerecipes.com. Enjoy!
Champagne Ice Cream with Strawberry Sauce
ICE CREAM
3 1/4 cup whipping cream
3/4 cup sugar
1/2 cup light corn syrup
3 eggs
3/4 cup champagne
1 tbl vanilla
SAUCE
10 oz frozen strawberries in syrup thawed
1 tsp cornstarch
CHOCOLATE CUPS
Purchased chocolate cups
In medium saucepan, combine 2 cups of the whipping cream, sugar, corn syrup and eggs; mix well. Cook over medium heat 12 to 14 minutes or until slightly thickened, stirring constantly. Remove from heat. Cool completely.When ready to freeze, stir in remaining 1 1/4 cups whipping cream, champagne and vanilla. Prepare ice cream freezer and freeze according to manufacturer's directions.
In food processor bowl with metal blade or blender container, process strawberries until smooth. Strain if desired; discard seeds. In small saucepan, combine strawberries and cornstarch. Cook over medium heat 5 to 8 minutes or until slightly thickened. Cool; cover and store in refrigerator.
To serve, place 1 scoop of ice cream in each chocolate cup. Drizzle strawberry sauce over ice cream. Garnish as desired.
Tuesday, July 04, 2006
A red, a white and a blue for Independence Day
Happy Independence Day! Whether you are spending it at a picnic or BBQ, going to the beach, watching the fireworks, or just relaxing on your day off from work, here are some patriotic wines (from the U.S. of course...) to enjoy today:
Red: Laurel Glen Vineyards Reds--This California wine is a blend of Grenache, Syrah, Zinfandel, Carignan and Malbec. It has ample tannins and would pair with a nice juicy steak on the grill.
White: Bully Hill Goat White--Bully Hill winery is located in New York State, and they make fun, non-cerebral wines with catchy names and funky labels. This white is made from a variety of native American grapes: Aurora, Vidal and Seyval. It's an easy-drinking, picnic wine.
Blue: Chateau Morrisette Our Dog Blue--Not technically "blue", this Virginia Riesling is slightly sweet, though not overly so. Enjoy it with food (think cheese and fruit tray, or Dim Sum), or all by itself.
Enjoy your holiday, and happy sipping!
Red: Laurel Glen Vineyards Reds--This California wine is a blend of Grenache, Syrah, Zinfandel, Carignan and Malbec. It has ample tannins and would pair with a nice juicy steak on the grill.
White: Bully Hill Goat White--Bully Hill winery is located in New York State, and they make fun, non-cerebral wines with catchy names and funky labels. This white is made from a variety of native American grapes: Aurora, Vidal and Seyval. It's an easy-drinking, picnic wine.
Blue: Chateau Morrisette Our Dog Blue--Not technically "blue", this Virginia Riesling is slightly sweet, though not overly so. Enjoy it with food (think cheese and fruit tray, or Dim Sum), or all by itself.
Enjoy your holiday, and happy sipping!
Friday, June 30, 2006
Two light whites for summer
I tasted some Portugese wines at the show last Sunday, including 2 Vinho Verdes that were inexpensive, yet refreshingly delicious. Aveleda Vinho Verde and Casal Garcia Vinho Verde both offer crisp apple and lemon flavors, great acidity, a touch of CO2, and a price tag that's a whopping $5.99.
Wine and Spirits magazine rated the Casal Garcia an 86, and said it's "highly recommended." Both wines are great summertime quaffing wines--not really cerebral, but refreshing and food-friendly, with a low alcohol content perfect for hot DC evenings. These wines are unoaked, which helps keep them crisp and light, and they are best consumed young--within six months to a year.
Wine and Spirits magazine rated the Casal Garcia an 86, and said it's "highly recommended." Both wines are great summertime quaffing wines--not really cerebral, but refreshing and food-friendly, with a low alcohol content perfect for hot DC evenings. These wines are unoaked, which helps keep them crisp and light, and they are best consumed young--within six months to a year.
Thursday, June 29, 2006
Apples on ice
Neige Apple Ice Wine from Canada is crisp, clean and refreshing. It's actually referred to as "Cidre de glace" (apple ice cider), since it's not made with grapes. With an ABV of 10%, and a strong apple flavor, it can be enjoyed chilled all by itself, or with an apple dessert or fruit and cheese platter.
What was appealing to me about this "wine" was the perfect balance of sugar and acidity. Any sweet wines should be balanced by good acidity, or they end up tasting cloying and syrupy. A crisp sweet wine, on the other hand, refreshes the palate and makes you want to go back for another sip. Neige has captured this balance, creating a beverage that can be enjoyed on the deck...or by the fire.
What was appealing to me about this "wine" was the perfect balance of sugar and acidity. Any sweet wines should be balanced by good acidity, or they end up tasting cloying and syrupy. A crisp sweet wine, on the other hand, refreshes the palate and makes you want to go back for another sip. Neige has captured this balance, creating a beverage that can be enjoyed on the deck...or by the fire.
Wednesday, June 28, 2006
Spruce up your cocktails
Stirrings had a table at the Food and Wine Festival, where they offered samples of their delectable cocktails and sugar/salt rimmers. The company features flavors such as wild blueberry martinis with a blueberry crumble rimmer, and simple pomegranate martini with a pomegranate rimmer. And they make a mean and SPICY bloody mary, with lots of horseradish, just the way I like it.
Just add your favorite liquor to whip up a batch of trendy cocktails for your next gathering.
Just add your favorite liquor to whip up a batch of trendy cocktails for your next gathering.
Tuesday, June 27, 2006
A great alternative to Bailey's
At the show, I sampled Voyant Chai Liqueur. This delicious cream liqueur capitalizes on the current popularity of Chai Tea and Chai Tea Lattes--it's creamy, spicy, a bit exotic, and wonderful.
The Voyant reps also mixed it with Starbucks coffee liqueur (6 parts Voyant to 1 part coffee liqueur), for what they call a Chaitini.
Although I think it's more of a fall/winter drink, I could also see myself blending it with milk and ice and enjoying it like an adult milkshake. Mmmmm....
The Voyant reps also mixed it with Starbucks coffee liqueur (6 parts Voyant to 1 part coffee liqueur), for what they call a Chaitini.
Although I think it's more of a fall/winter drink, I could also see myself blending it with milk and ice and enjoying it like an adult milkshake. Mmmmm....
Monday, June 26, 2006
Washington DC International Wine and Food Festival Recaps
This week, I'm going to be recapping some of the highlights of the DC Wine and Food Festival, which was held Saturday and Sunday at the Omni Hotel in DC. It was a phenomenal event, filled with wine tasting, delicious foods to sample, cooking demonstrations, wine seminars, and wine and lifestyle products.
Today's recap focuses on some of the food there:
* Curry Simple: www.currysimple.com. This company makes delicious curry sauces, packaged in foil bags, ranging from red, to green, to yellow, to masaman. One bag makes 8 or 9 servings--just add meat and/or vegetables, and spoon it on top of rice. They were giving out free samples at the show, and it was so fantastic that I just had to buy some.
* maxMERIDIA: www.maxmeridia.com sells Spanish spices such as Flor de Sal (sea salt) and pimenton (paprika), as well as olive oils and sherry vinegars. The Vintage Sherry Vinegar has moxie--you definitely need to like sour things to enjoy it, but I thought it was delicious. And the olive oils tasted pure, with a deep olive flavor. Simply delicious.
* American Lamb: www.americanlamb.com. Apparently, there is a movement to get more Americans to eat lamb from our own country. While this organization didn't have any samples, they did offer recipes and wine pairing tips for serving lamb.
* Ile de France Cheese: www.iledefrance.com. This company has long offered brie and goat cheese. At the show, they had samples of endive spears stuffed with herbed goat cheese, and sliced apples with Ile de France brie and lavender honey-nut topping. Mmmm...cheese.
* The Perfect Pita: www.theperfectpita.com. With 2 locations in Alexandria, and 1 in DC, the Perfect Pita is THE place to pick up fresh pitas and hummus, or to enjoy your favorite pita sandwich. They had wonderful samples of regular hummus, jalapeno, roasted red pepper, and black bean and cilantro, with the freshest pitas to go along with it.
* DeLoache Chocolate: www.delochoc.com. For "artfully crafted chocolate", including the ever-popular painted chocolate squares filled with ganaches, look no further than DeLoache Chocolate. They were offering samples of their milk and dark chocolate at the show, and both were delicious.
Next, we'll take a look at some of the wine-alternatives to beverages at the show....
Today's recap focuses on some of the food there:
* Curry Simple: www.currysimple.com. This company makes delicious curry sauces, packaged in foil bags, ranging from red, to green, to yellow, to masaman. One bag makes 8 or 9 servings--just add meat and/or vegetables, and spoon it on top of rice. They were giving out free samples at the show, and it was so fantastic that I just had to buy some.
* maxMERIDIA: www.maxmeridia.com sells Spanish spices such as Flor de Sal (sea salt) and pimenton (paprika), as well as olive oils and sherry vinegars. The Vintage Sherry Vinegar has moxie--you definitely need to like sour things to enjoy it, but I thought it was delicious. And the olive oils tasted pure, with a deep olive flavor. Simply delicious.
* American Lamb: www.americanlamb.com. Apparently, there is a movement to get more Americans to eat lamb from our own country. While this organization didn't have any samples, they did offer recipes and wine pairing tips for serving lamb.
* Ile de France Cheese: www.iledefrance.com. This company has long offered brie and goat cheese. At the show, they had samples of endive spears stuffed with herbed goat cheese, and sliced apples with Ile de France brie and lavender honey-nut topping. Mmmm...cheese.
* The Perfect Pita: www.theperfectpita.com. With 2 locations in Alexandria, and 1 in DC, the Perfect Pita is THE place to pick up fresh pitas and hummus, or to enjoy your favorite pita sandwich. They had wonderful samples of regular hummus, jalapeno, roasted red pepper, and black bean and cilantro, with the freshest pitas to go along with it.
* DeLoache Chocolate: www.delochoc.com. For "artfully crafted chocolate", including the ever-popular painted chocolate squares filled with ganaches, look no further than DeLoache Chocolate. They were offering samples of their milk and dark chocolate at the show, and both were delicious.
Next, we'll take a look at some of the wine-alternatives to beverages at the show....
Thursday, June 22, 2006
Wine.com gives it another go
Wine.com, online retailer of wine and accessories, has secured more capital and is trying to turn a profit for the 7th time, as reported on
http://www.siliconbeat.com/entries/2006/06/21/winecom_raises_12_million_more_to_try_seventh_time_lucky.html
Considering many wine drinkers prefer a "try before you buy" wine experience, like they can get in wineries and retail shops, will they be sucessful this time?
I personally do not like ordering wine online. You have to pay a ridiculous amount for shipping. You have to worry about breakage. You need to be home to sign for and accept the shipment. And, most importantly, you can't taste the wine before you decide to purchase it.
There are lots of wine shops that offer free tastings to customers--sometimes weekly, sometimes even more often. In Northern VA, we have The Curious Grape, the Wine Seller, the Wine Cabinet, and Wine Styles, just to name a few.
Will wine.com's business model work this time? Or will business go down the drain?
http://www.siliconbeat.com/entries/2006/06/21/winecom_raises_12_million_more_to_try_seventh_time_lucky.html
Considering many wine drinkers prefer a "try before you buy" wine experience, like they can get in wineries and retail shops, will they be sucessful this time?
I personally do not like ordering wine online. You have to pay a ridiculous amount for shipping. You have to worry about breakage. You need to be home to sign for and accept the shipment. And, most importantly, you can't taste the wine before you decide to purchase it.
There are lots of wine shops that offer free tastings to customers--sometimes weekly, sometimes even more often. In Northern VA, we have The Curious Grape, the Wine Seller, the Wine Cabinet, and Wine Styles, just to name a few.
Will wine.com's business model work this time? Or will business go down the drain?
Wednesday, June 21, 2006
The other Italian white wines...
Pinot Grigio is a summertime favorite. Although it's pretty neutral, it does have some citrus notes, along with good acidity, making it a quaffable wine for patio sipping.
If you like Pinot Grigio, there are two other Italian white wines to try. Orvieto, from the Umbria region of Italy, is made with the Trebbiano grape. It also offers some citrus and apple flavors, along with crisp acidity. And Soave, made with the Garganega grape, is the second best selling wine in Italy. It's from the Veneto region of the country, and would be a great choice for enjoying on your deck, your patio or your boat.
Try them with a platter of your favorite cheeses, fruits and crackers. They are noncerebral wines, but on a hot summer day, that can be just what you are looking for.
If you like Pinot Grigio, there are two other Italian white wines to try. Orvieto, from the Umbria region of Italy, is made with the Trebbiano grape. It also offers some citrus and apple flavors, along with crisp acidity. And Soave, made with the Garganega grape, is the second best selling wine in Italy. It's from the Veneto region of the country, and would be a great choice for enjoying on your deck, your patio or your boat.
Try them with a platter of your favorite cheeses, fruits and crackers. They are noncerebral wines, but on a hot summer day, that can be just what you are looking for.
Monday, June 19, 2006
Top Ten Most Popular Wine Brands Sold in Restaurants
Wine & Spirits magazine just released the results from their 2006 restaurant poll. The top ten most popular brands sold in restaurants are:
1. Cakebread Cellars
2. Sonoma-Cutrer Vineyards
3. Kendall-Jackson Vineyards
4. Silver Oak Wine Cellars
5. Jordan Vineyard & Winery
6. Duckhorn Vineyards
7. Stag's Leap
8. Caymus
9. Santa Margherita
10. Rombauer Vineyards
Whenever I go to Napa, I always make it a point to go to 2 wineries--Grgich Hills and Cakebread Cellars. Both make consistently stellar wines, and have fantastic tastings.
Last night we enjoyed a bottle of 2000 Napa Valley Chardonnay from Grgich Hills. I'm typically not a big fan of CA Chardonnays, which are often too oaky (I prefer Chablis or unoaked Chardonnay). But when I tasted this one at the winery, I had to bring it home. The oak is well integrated into the wine, and there are flavors of pineapple and mango that burst out of the glass.
We enjoyed it with cedar planked salmon with mustard sauce, and also for dessert, with grilled pineapple slices, rum raisin ice cream and butter/rum/brown sugar sauce.
We have a bottle of Cakebread Reserve Chardonnay setting on our wine rack, too. Wonder how long until we break open that bottle...
1. Cakebread Cellars
2. Sonoma-Cutrer Vineyards
3. Kendall-Jackson Vineyards
4. Silver Oak Wine Cellars
5. Jordan Vineyard & Winery
6. Duckhorn Vineyards
7. Stag's Leap
8. Caymus
9. Santa Margherita
10. Rombauer Vineyards
Whenever I go to Napa, I always make it a point to go to 2 wineries--Grgich Hills and Cakebread Cellars. Both make consistently stellar wines, and have fantastic tastings.
Last night we enjoyed a bottle of 2000 Napa Valley Chardonnay from Grgich Hills. I'm typically not a big fan of CA Chardonnays, which are often too oaky (I prefer Chablis or unoaked Chardonnay). But when I tasted this one at the winery, I had to bring it home. The oak is well integrated into the wine, and there are flavors of pineapple and mango that burst out of the glass.
We enjoyed it with cedar planked salmon with mustard sauce, and also for dessert, with grilled pineapple slices, rum raisin ice cream and butter/rum/brown sugar sauce.
We have a bottle of Cakebread Reserve Chardonnay setting on our wine rack, too. Wonder how long until we break open that bottle...
Friday, June 16, 2006
Jay-Z's bubbly boycott
It was reported yesterday that Jay-Z will stop selling Cristal champagne at locations of his 40/40 club, and he will stop drinking it himself, after the managing director of Roederer made references to the "unwelcome attention" that the hip-hop world has paid to the champagne.
Frederic Rouzoud of Louis Roederer, the champagne house that makes Cristal, said he views hip-hop's fascination with Cristal champagne with "curiosity and serenity." He was also credited with using the term "unwelcome attention" when referring to rap and hip-hop artists' mention of Cristal in songs, but it was actually the writer of the article who said this. For many years now, Cristal has been mentioned in rap songs, seen as a symbol of the wealth and decadence in rappers lifestyles.
Jay-Z will start selling Krug and Dom Perignon in his clubs, and P. Diddy has joined him in the boycott.
I can't help but wonder--does Roederer even care? How much will this rap boycott will really affect sales? After all, it's mostly the rap and hip-hop artists themselves who are buying and drinking this stuff--it goes for hundreds of dollars a bottle, and most fans of any music style can't even touch that price.
Frederic Rouzoud of Louis Roederer, the champagne house that makes Cristal, said he views hip-hop's fascination with Cristal champagne with "curiosity and serenity." He was also credited with using the term "unwelcome attention" when referring to rap and hip-hop artists' mention of Cristal in songs, but it was actually the writer of the article who said this. For many years now, Cristal has been mentioned in rap songs, seen as a symbol of the wealth and decadence in rappers lifestyles.
Jay-Z will start selling Krug and Dom Perignon in his clubs, and P. Diddy has joined him in the boycott.
I can't help but wonder--does Roederer even care? How much will this rap boycott will really affect sales? After all, it's mostly the rap and hip-hop artists themselves who are buying and drinking this stuff--it goes for hundreds of dollars a bottle, and most fans of any music style can't even touch that price.
Thursday, June 15, 2006
Summer spritzer recipe
Looking for something refreshing to drink this summer? Fill an on-the-rocks or white wine glass with ice. Mix equal portions of Pinot Grigio and sparkling lemonade (you can find this at Trader Joe's, Wegman's and other grocery stores). Sip by the pool or on the deck. Ahhhhhhhh.....it's like a quick dip in the pool, in a glass.
This pairing works because the Pinot Grigio is unoaked, citrusy and crisp, so it pairs well with the acidity and citrus notes in the sparkling lemonade. For a variation, add a bit of pomegranate or passionfruit juice to the blend.
This pairing works because the Pinot Grigio is unoaked, citrusy and crisp, so it pairs well with the acidity and citrus notes in the sparkling lemonade. For a variation, add a bit of pomegranate or passionfruit juice to the blend.
Wednesday, June 14, 2006
Do's and Don't's for wine storage
- Do store wine on its side. The cork will remain wet, limiting oxidation.
- Don't store wine on top of your refrigerator or near your oven. It's just too warm.
- Do store your wine beween 55 and 65 degrees Fahrenheit. A shelf on a cool basement is ideal, as would be a wine refrigerator.
- Do store your wine away from excess sunlight.
- Don't store your wine where there are a lot of vibrations. This will disturb the wine and age it before its time.
- Don't store wines with screw caps for any extended period of time. These should be drunk within six months to a year.
- Remember, the vast majority of the wine produced in the world is meant to be consumed within a year or two. So don't cellar everything--drink it and enjoy it!!!
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