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.

AMBER taste test

A few weeks ago, I posted about AMBER liqueur, a single malt Scotch whisky flavored with maple and pecan.

A PR rep recently sent me a sample bottle to try. I'll admit that I am not a fan of Scotch, and the flavors of maple and pecan seem more suited to fall and winter than the heat of summer. Nevertheless, I gave it a try, and I was pleasantly surprised. The attractive nuttiness made it smoother than other Scotches I have tried (again, Scotch is not my liquor of choice, so none of them seem really smooth to me), and the delicious maple note lingered.

I still consider this more of a cool weather drink, but I can see lots of uses for it--like adding it to coffee. Or, you could create a twist on Crepes Suzette, substituting AMBER for Grand Marner before flambeing, and topping with drizzled melted chocolate, toasted chopped pecans and whipped cream.

Now THAT sounds like something I could enjoy in front of the fire this winter.

Harry Potter-inspired drinks

My sister-in-law and brother-in-law, who live in Boston, went to a Harry Potter party at a local bar on Friday evening. The place advertised butterbeer (one of the concoctions in the books, which is sweet and mildly intoxicating), and Polyjuice Potion (another fictional drink that makes the drinker temporarily take on the physical form of someone else). Unfortunately, she said the butterbeer turned out to be just root beer with whipped cream on top, but the Polyjuice Potion was pretty good (even though in the books it's described as tasting like over-cooked cabbage. I would imagine the real drink tastes nothing like this--hopefully.)

I'm sure there were parties like this going on all over the country (pretty much all over the world) on Friday evening, with HP themed food and drinks. This got me to do a little research about real beverages inspired by the fictional world of Harry Potter and company. Here are some links to some ones I found. I haven't tried any...yet:

Butterbeer:

This recipe uses butterscotch syrup and club soda. Maybe the club soda would keep it from being sickeningly sweet. It's n/a, so it's suitable for kids.

Here is a recipe that includes butterscotch schnapps.

Finally, this one is more of a dessert, but it sounds darn tasty!


Pumpkin Juice (served at Hogwarts for feasts and celebrations)

MuggleNet offers a recipe that adds pineapple juice, honey and cinnamon to the pumpkin juice. Sounds like a great fall beverage.

Here is a recipe that's pretty much just pumpkin juice.


Polyjuice Potion

**I found a lot of references to Polyjuice Potion, but no good recipes.

Happy sipping, Muggles!!!

Wine Tips for Thai Food Lovers

Awhile back, I mentioned my love of CurrySimple's curry sauces, which I discovered a few years back at a food and wine show in DC. They are delicious, and make your Thai dishes taste totally restaurant quality. I simply add whatever meat and veggies I want, along with some Thai basil from my garden, and serve the curry with jasmine or basmati rice, for an easy weeknight dinner that tastes like takeout from one of my favorite Thai restaurants.

I recently had the pleasure of sampling all the sauces and writing an article about pairing wine with each of the CurrySimple sauces, in addition to giving some general wine tips about enjoying wine with Thai cuisine. You can read the article here on Curry Simple's website.

If you like Thai food, order these sauces by the case. And if you ever see their booth at a food show, stock up then, too.

Cakebread 2002 Reserve Chardonnay

A few years ago, I picked up a bottle of this wine while out at Cakebread winery in Napa. Although oaky CA Chards really aren't my thing, when I tasted it there I was impressed with the depth and complexity that the wine showed. The grapes for it were totally sourced from the cool Carneros area--one of the more prestigious Napa appellations for Chardonnay.

We've kept it cellared since, and finally opened it up last night for our anniversary, to enjoy with lobster tail. The consensus was that it is a gorgeously complex CA Chard....but still not really our thing.

But for those of you who like butterscotch and spicy oak flavor, it's a stunner. The winery website tasting notes mention "ripe pears and peaches," but truthfully, I personally couldn't taste much beyond the oak. It has a full mouthfeel, low acidity and gorgeous light golden color. The winery recommends cellaring it for 5-8 years. This bottle was on the younger side of that, and I'd be curious to see what a few more years does for it.

You can get the full tasting notes about this wine on their website.

Your wine questions...answered

Looking for a wine to go with the dish you are serving for dinner tonight? Curious about the difference between port and sherry? Want to add some other food and wine related sites to your bookmark list? Check out www.wineanswers.com.

Started by the Wine Market Council as a free service to wine lovers everything (amateur and professional...), www.wineanswers.com is a terrific resource on all things wine. Best of all, it's free! There are recipes, a food and wine pairing tool, and a Wine 101 article archive on topics from bubbly for your wedding day, to breaking out of a wine rut. There are even free wine epostcards to send to friends when you find a wine or restaurant you like.

I just discovered this website today, but it's fantastic, and I'm sure I'll be using it often as a resource. Give it a look see when you get a chance.

The Quest for the Fizziest G&T

When I'm not partaking in a glass of wine, I'm most likely sipping a refreshing, limy, fizzy gin and tonic, especially in the summertime. (Though Mojitos are a close second, as we have mint growing out of control in our garden. But sometimes they just require too. much. effort.)

My gin of choice is Tanqueray, although we typically buy Seagram's because it's a lot less expensive and still makes a damn good G&T. I also prefer Seagram's tonic to Canada Dry, though either is fine (just as long as it's not diet tonic. Ugh.) And I like at least a quarter of a lime, squeezed as much as possible to extract the maximum amount of juice. As you can see, it's pretty much an exact science for me.

An article in the August issue of Bon Appetit about the return of the highball (of which a gin and tonic is actually a variation--it's just that the mixer (tonic) is a bit sweeter than the standard highball mixer (soda))--suggests always buying the small glass bottles of tonic so that each drink is as fresh and fizzy as it can be.

We have always purchased the 1 liter bottles of tonic, which yield about 5 or 6 drinks in our favorite acrylic patio highball-sized tumblers, and average about $1.20 a bottle at our local grocery store (versus $3.29 for a six-pack of 10 ounce glass bottles..) However, unless we are entertaining, we never finish a bottle of tonic in one night, and by the next evening, it's flat but flat.

Tired of wasting tonic, or having less than stellar cocktails, I finally came to my senses and got the 6-pack (which, ironically, turns out to be just as cheap if not cheaper when factoring in wasted or flat tonic...) Ahhhh...it makes so much of a difference, even when compared next to a just-opened 1 liter plastic bottle. The glass most likely retains pressure better, and perhaps the seal is tighter--the plastic bottles never seem to have an expiration date more than a few months in the future, while the glass bottles I just bought are good until March of 2008. At any rate, as I type this, my drink tastes fresh, fizzy and delicious.

Too much analysis for a minor topic? Maybe...but a decent G&T makes me happy. :-)

Weeknight dinner wine

It's Tuesday night, and you have arrived home late from work. Maybe a quick pasta dinner is on the menu, or perhaps a grilled chicken salad. Or maybe you picked up a pizza on your way home. If you want to enjoy a glass of red that goes with all of the above, and then some, and is inexpensive enough to open up on a weeknight, head to Italy.

The 2005 Montresor Badolino Le Banche de San Lorenzo is under $10, and is full of bright fruit (think red cherries and plums), along with a touch of earthiness and soft tannins. It's approachable and easy-drinking, as well as being very versatile when it comes to food.

Bardolino is in the wine region of Veneto, and red wines tend to be blends of Corvina, Rondinella and Molinara (this particular wine is a 50/30/20 combo, respectively). It's well-balanced and very delicious.

Maple and Pecan in a glass

Here is some information about Amber Liqueur I received today. I haven't tried it yet, but it sounds very intriguing (though I have to admit that based on the flavor profile (maple and pecan), it seems more fitting for a fall or winter drink than one for the heat of summer.) But the cocktail recipes sound tasty--especially "Amber Lace," and I'm willing to keep an open mind. There are a lot of DC bars offering free samples in the coming weeks:


Is the summer heat getting to you? If you’re ready to cool down after work over cocktails with some friends, AMBER Liqueur is offering new, exciting cocktails at some of the coolest bars/restaurants in DC. Forget all about the humidity as you sip a chilled cocktail made with AMBER Liqueur, a seductive and wholly unique liqueur that boasts flavors of maple and pecan. Only available in six select cities, AMBER Liqueur is creating quite the stir in the DC lounge and bar scene.

Sample Cocktails:

Amber Lace
2 oz Amber
4 oz club soda
¼ oz raspberry liqueur
Fresh lemon

Amber Sour
2 oz Amber
Fresh lemon juice
Fresh orange juice

Amber Julep
1 oz Amber
1 oz The Macallan 12 Years Old
Fresh mint leaves

A selection of AMBER cocktails will be offered at the following DC-area lounges. Stop by and cool off with an AMBER cocktail:

July 11th –
Happy Hour at:
Bobby Van’s Grill – 5:30 pm - 8:00 pm
1201 New York Avenue NW
202.589.1504

July 12th –
Happy Hour at:
Mezza Luna – 6:00 pm - 8:00 pm
1140 19th Street NW
202.429.8889

District Chophouse – 5:00 pm - 8:00 pm
509 7th Street NW
202.347.3434

Bar Promotions at:
Nathan’s – 9:00 pm - 11:00 pm
3150 M Street NW
202.338.2000

July 13th –
Happy Hour at:
H2O – 5:00 pm - 8:00 pm
800 Water Street SW Waterfront
202.484.6300

The Bottom Line – 6:00 pm - 8:00 pm
1716 I Street NW
202.298.8488

Bar Promotions at:
Lucky Strike – 7:00 pm - 10:00 pm
Gallery Place – 701 Seventh Street NW
202.347.1021

Panache – 10:00 pm - 12:00 am
1725 Desales Street NW
202.293.7760

July 19th –
Happy Hour at:
The Guard’s – 6:00 pm - 8:00 pm
2915 M Street NW
202.965.2350

July 25th –
Happy Hour at:
Clydes (Gallery Place) – 5:00 pm - 7:00 pm
707 7th Street NW
202.349.3700

My Brother’s Place – 6:00 pm - 8:00 pm
237 Second Street NW
202.347.1350

Bar Promotions at:
Fly Lounge – 9:00 pm - 12:00 am
1802 Jefferson Place NW
202.828.4433

Lima – 8:00 pm - 11:00 pm
1401 K Street NW
202.789.2800

July 26th –
Happy Hour at:
The Front Page – 6:00 pm - 8:00 pm
1333 New Hampshire Avenue NW
202.296.6500

July 27th –
Happy Hour at:
M&S Grill – 6:00 pm - 8:00 pm
600 13th Street NW
Washington, DC
202.347.1500

Busboys & Poets – 6:00 pm - 9:00 pm
2021 14th Street NW
202.387.7638

Bar Promotions at:
Avenue – 10:00 pm - 1 am
649 New York Avenue NW
202.347.8100

New grad wishing to become wine savvy? Read on...

Here are some tips for the new grad who wishes to trade pale ale for pinot noir.

Congratulations on your accomplishments, and best of luck in the "real world"!

Slushie taste test

We entertained out-of-town friends over the weekend, so I thought we would do a little wine slushie taste test with the 2 Quady Winery wines I posted about last week.

I made the slushies by pouring the bottle of wine into my electric ice cream maker. In about 45 minutes or so, they were the consistency of a frozen margarita (Quady also suggests just freezing them in a container, and then using a fork to make the wine slushie-consistency. This is also how granitas are made.)

On Friday night, we tried the Red Electra, made from black muscat grapes. It tasted of fresh berries, and the slight prickle made it even more refreshing. It was pretty sweet, but not cloying. We drank it with glazed strawberry pie. The consensus was thumbs up.

Saturday night, we tried the other bottle--Electra, made from the orange muscat grapes. Not sure if my ice cream maker was frozen enough (I cleaned it Saturday morning and stuck it in my deep freezer for 12+ hours before we made slushes again), but we just couldn't get the wine to turn to slush. It was ice cold when we drank it, but the opinion was that it was a bit too sweet. It had lots of honey overtones, and just wasn't refreshing enough for us to enjoy as a summertime "treat." The fizz wasn't as apparent in this wine, so it came off a bit cloying.

We all agreed that we would try the Red Electra again (it would make a great host gift for a summertime party), but we'll skip the regular Electra. Both wines retail for around $12.99. They only have an alcohol content of 4-5%, so they are great choices for summer, when the heat and humidity can make you dizzy enough, without a high alcohol wine to add to the mix.

Dry and delish

Although many people equate "Riesling" with "sweet", Rieslings come in styles which run the gamut from bone dry to super sweet dessert wines. What all of them have in common, though, is good acidity to balance any sugar present in the wine (Riesling is a grape which retains its acidity, so as the grapes ripen on the vine and sugar levels increase, acidity levels still stay high, unlike many other grapes whose acidity drops off as sugar levels get higher.)

I really enjoy all Rieslings, and those with a hint of residual sugar go really well with spicy Asian food (the sugar counters the heat in hot Indian and Thai curries and other spicy dishes.)

Chateau St. Michelle has been a great American producer of Rieslings for years now. Their Columbia Valley Riesling is off-dry, with just a touch of sugar, along with peach and apple flavors. Their Eroica offering, a collaboration of CSM and Dr. Loosen winery from the Mosel region, is gorgeous, with minerals, rich fruit and great acidity.

For those of you who like Riesling's fruitiness and acidity, but prefer dry wines, try CSM's Columbia Valley Dry Riesling. More along the style of a dry Austrian riesling, the wine is full of beautiful apricot, mandarin orange and apple flavors, along with a bit of minerals. It is full of flavor but finishes dry. Try it all by itself, with a cheese and fruit plate, or with Asian food.