Monday, September 28, 2009
Suddenly Sonoma
Just returned from an amazing trip to the Wine Road, the part of Sonoma that includes the Russian River Valley, Dry Creek Valley and Alexander Valley. For all the deets from my trip, check out my Twitter feed.
Saturday, September 26, 2009
Kelly's Grape Times September Newsletter
Not getting my monthly dose of wine and spirits sips and tips delivered to your Inbox? Read the latest installment here, and don't forget to sign up so you won't miss out in October.
Thursday, September 24, 2009
Around the Horn in South Africa
I've had my share of stellar South African wines. (Ok, the Pinotage can be a bit rough around the edges, but its funkiness is often just what makes it great.) But I've never had the chance to visit country, which I've heard is just amazingly beautiful. Someday...
In the meantime, you can dream and drool along with me and read about some great South African bottles.
In the meantime, you can dream and drool along with me and read about some great South African bottles.
Monday, September 21, 2009
Potions with Pizzazz
Molecular Mixology for the masses! Foams, airs, fatwashing, cotton candy garnishes. You CAN try this at home.
Friday, September 18, 2009
Square One Botanical
Square One Botanical's got eight, including lemon verbena, citrus peel, coriander and rose. But its lack of juniper means it also appeals to those who tend to eschew gin. (The spirit is indeed meant to bridge the gap between gin and vodka lovers.)
I found it to be highly drinkable--like a lot of gins I've tried where juniper tries to take a backseat to other aromatics. You can sip it neat, and it also makes a great Martini (50/50 or otherwise). I also enjoyed it in their take on the Negroni:
2 oz. Square One Botanical
1/4 oz. Campari
1/4 oz. high-quality sweet red vermouth
I found it to be highly drinkable--like a lot of gins I've tried where juniper tries to take a backseat to other aromatics. You can sip it neat, and it also makes a great Martini (50/50 or otherwise). I also enjoyed it in their take on the Negroni:
2 oz. Square One Botanical
1/4 oz. Campari
1/4 oz. high-quality sweet red vermouth
Wednesday, September 16, 2009
Ghosts and Ghouls and Crystal Heads
Just in time for Halloween, Dan Akroyd's been out promoting his new vodka, Crystal Head.
The bottle would look stellar on my new bar. I'm just saying.
Monday, September 14, 2009
The New Commonwealth
A few weeks ago, I had the opportunity to sample the cocktails and cuisine at the new Emeril's Chophouse. Located in the Sands Casino in Bethlehem, PA (on the former site of Bethlehem Steel Company), the Chophouse is Emeril's only location in the northeast. We got to taste many of Chef de Cuisine Michael Blydenstein's creations: our favorites were the Crispy Fried Calamari (with fried pickles), Yellowfin Tuna Wraps, the Grilled Peach and Chevre Salad (with baby arugula and Parma Ham), spicy Shrimp Arrabbiata and the scrumptious New York Strip (with delish sides including French fries with truffle oil.)
Jason Lonigro's cocktail menu features both classic concoctions like the Sazerac, as well as modern creations. His New Commonwealth cocktail gives a nod to the restaurant's Pennyslvania home, with Philadelphia Bluecoat Gin, and penn 1681 Vodka. If you can't find the latter, any high quality vodka will do. Don't skip out on the house-made cherries, though, as they make the drink-just soak fresh pitted cherries in some kind of liquor. So much better than the bright red artificially colored and flavored ones.
The New Commonwealth
Courtesy of Jason Lonigro, Emeril's Chophouse, Bethlehem, PA
1 oz.Bluecoat Gin
1 oz. Penn 1681 Vodka (or another high-quality vodka)
1/2 oz. Cointreau
Splash of simple syrup, to taste (boil equal parts sugar and water until sugar dissolves. Let cool.
1 dash kosher or sea salt
2 dashes Angostura Bitters
1 oz. fresh sour mix (equal parts simple syrup, lime and lemon juices)
1 house soaked cherry (pit and soak cherries in brandy, rum or cognac.)
Fill cocktail shaker with ice. Add all ingredients excluding the cherry. Shake and strain into a chilled martini glass. Garnish with a house soaked cherry.
Jason Lonigro's cocktail menu features both classic concoctions like the Sazerac, as well as modern creations. His New Commonwealth cocktail gives a nod to the restaurant's Pennyslvania home, with Philadelphia Bluecoat Gin, and penn 1681 Vodka. If you can't find the latter, any high quality vodka will do. Don't skip out on the house-made cherries, though, as they make the drink-just soak fresh pitted cherries in some kind of liquor. So much better than the bright red artificially colored and flavored ones.
The New Commonwealth
Courtesy of Jason Lonigro, Emeril's Chophouse, Bethlehem, PA
1 oz.Bluecoat Gin
1 oz. Penn 1681 Vodka (or another high-quality vodka)
1/2 oz. Cointreau
Splash of simple syrup, to taste (boil equal parts sugar and water until sugar dissolves. Let cool.
1 dash kosher or sea salt
2 dashes Angostura Bitters
1 oz. fresh sour mix (equal parts simple syrup, lime and lemon juices)
1 house soaked cherry (pit and soak cherries in brandy, rum or cognac.)
Fill cocktail shaker with ice. Add all ingredients excluding the cherry. Shake and strain into a chilled martini glass. Garnish with a house soaked cherry.
Thursday, September 10, 2009
Secret Sherry Society
Love to sip Sherry? Then join the free society dedicated to these fortified beauties, with info, recipes and pairing advice.
Thursday, September 03, 2009
Cuckoo for Coconut
The rich Batidinha cocktail featured in Imbibe Magazine combines cachaça with coconut and condensed milks.
It all but renders dessert inconsequential.
It all but renders dessert inconsequential.
Tuesday, September 01, 2009
Sips and Tweets
For more frequent wine and spirits sips and tips, don't forget to follow me on Twitter at http://www.twitter.com/kmagyarics.
Cheers, and happy sipping!
Cheers, and happy sipping!
Saturday, August 29, 2009
Sultry Nights, Enticing Whites
Ahh, the dog days of summer are upon us. What to sip?? Grab a glass and take a peek.
Thursday, August 27, 2009
In a Pickle
DC mixologists are taking a cue from farmers and gardeners, creating shrubs and gastriques to use in seasonal concoctions this summer. Read all about what the city's bar stars are mixing up in "In a Pickle," which appears in the July/August 2009 issue of DC Magazine.
Tuesday, August 25, 2009
Demystifying Absinthe
It's been a few years since the government lifted the ban on Absinthe, but it's still quite a misunderstood spirit. Learn about the differences in style, how to correctly serve it like they did in Parisian cafes years ago, and how it's being used in classic and inventive cocktails, in my Nightclub and Bar article.
Sunday, August 23, 2009
The Bubbly Bar
If you love sparkling wine as much as I do, you need to grab a copy of The Bubbly Bar. I just reviewed it to include as a sidebar on a bubbly piece I'm working on, and the recipes are fun and fabulous...
Friday, August 21, 2009
Alternatives for Acid Junkies
Love Sauvignon Blanc, but craving some other zingy whites? Check out my Wine Enthusiast article on this mouthwatering subject.
Wednesday, August 12, 2009
Wine tongue twisters
Here is the link to the segment I did live this morning on DC's Fox 5. We talkd about some wines that can be a bit tricky to pronounce.
Here is add'l info about the wines, and tips for navigating wine tongue twisters:
Let’s face it: if you can’t pronounce a wine, you may not be confident enough to ask for it in a store or order it in a restaurant. But you’ll miss out on some really delicious sips. Here are a few bottles that may have tripped you up in the past (and maybe one or two that you’ll find completely unfamiliar.) Have no fear, wine writer and educator Kelly Magyarics (http:///www.trywine.net) tells you how to pronounce common grape stumpers, and offers information on these winning wines’ flavor profiles and food matches:
* Gewürztraminer (Guh-VERTS-tra-MEE-ner): In German, this word means “spicy grape from Tramin,” a reference to the town in northeastern Italy’s Alto Adige region where the grape was first grown. Spicy, with floral and lychee notes, this wine can be made in styles ranging from bone dry, off-dry, semi sweet and lusciously sweet. Often very concentrated and full-bodied, the best examples have the capacity to age and develop over time. FYI—this wine is often called “Gewürz” for short, making it much easier to pronounce.
Food pairings: Gewürz is highly aromatic, and off-dry or semi-sweet bottles often pair well with spicy, aromatic Thai and Indian curries and other dishes. Drier styles are great with ham and other pork dishes.
2008 Abbazia di Novacella Gewürztraminer, Alto Adige, Italy, $25
Lagrein (La GRINE): Indigenous to the Alto Adige region, wines made from Lagrein have color and flavor intensity similar to that of a Syrah. Lagrein tends to have some berry-fruit flavors, along with savory notes like mushroom, and a tart cherry finish. This varietal is popping up more and more on U.S. wine lists, and is a great alternative for other powerful red wines.
Food pairings: Serve Lagrein alongside heartier fare like beef and lamb dishes, wild game, well-seasoned dishes and those with heavier sauces.
2007 Abbazia di Novacella Lagrein, Alto Adige, Italy, $25
Viognier (Vee-ohn-YAY): Originating in France, this grape produces exotic wines that evoke comparisons to perfum—in a glass. With gorgeous heady aromas of orange blossom, honey, violet and tropical fruits like mango, Viognier is perfect when you want something a bit off the beaten path. Don’t let the French accent scare you—once you learn how to say Viognier it rolls off the tongue (and makes you want to go back for another sip!)
Food pairings: Try Viognier with aromatic and well-seasoned ethnic dishes, as well as with dishes made with crab or lobster. It’s also immensely quaffable with a fruit, nut and cheese platter.
2007 Horton Viognier, Orange County Virginia, $13
Moschofilero (Moss koh FEE leh roh): Greece offers fantastic wines made with local grapes—many of which can be had for incredible bargains. But trying to say names like Agiorgitiko, Xinomavro and Assyrtiko can make your head spin. Moschofilero is a crisp white wine with rose and violet aromas. It can sometimes smell and taste “grapey” and perfume-y like Muscat-based bottles.
Food pairings: Try Moschofilero as an apéritif, or take a cue from the Greeks and serve with grilled sardines, octopus, squid or scallops drizzled with lemon, olive oil and fresh herbs.
2007 Hermes Moschofilero, Mantinia, Greece, $12
Torrontés (Tor-rahn-TEZ): Though Argentina is famous for its Malbecs, don’t ignore their white wines. Torrontés may be just a little bit tougher to pronounce at first glance, but once you say it once or twice you’ll find yourself asking where to find it on store shelves. It’s dry, aromatic and full-bodied like a Viognier, yet fresh and easy drinking like a crisp Sauvignon Blanc.
Food pairings: Match its freshness with some fresh seafood, or use the crisp acidity to foil the richness of a creamy or buttery dish (like crab imperial or a cream-based pasta dish.)
2008 Phebus Torrontés, Mendoza, Argentina, $9
Tips for Navigating Wine Tongue Twisters:
1. Search the web for help: Go to Google, and type in the wine or grape name, plus the word “pronounce.” You’ll see links to phonetic spellings and even audio clips of native speakers speaking the name. There is also a great wine pronunciation glossary on http://www.wines.com/catalog/pronunciation.php.
2. Make an attempt: Even so-called wine “experts” make mistakes and butcher wine names and terms. Don’t be afraid to give it a shot.
3. Repeat, repeat, repeat: Once you learn how to say a wine name, use it. Ask for the wine in your local shop, and seek it out on restaurant wine lists.
4. Ask your friendly sommelier: The days of wine snobs working in restaurants have blessedly come and gone. For the most part, today’s sommeliers are personable and very eager to share their knowledge.
5. When all else fails, shrug it off, grab your glass, toast your friends and if you can’t say it, sip it instead. After all, wine needn’t be so esoteric. It’s meant for enjoyment and pleasure, after all, not stress.
Here is add'l info about the wines, and tips for navigating wine tongue twisters:
Let’s face it: if you can’t pronounce a wine, you may not be confident enough to ask for it in a store or order it in a restaurant. But you’ll miss out on some really delicious sips. Here are a few bottles that may have tripped you up in the past (and maybe one or two that you’ll find completely unfamiliar.) Have no fear, wine writer and educator Kelly Magyarics (http:///www.trywine.net) tells you how to pronounce common grape stumpers, and offers information on these winning wines’ flavor profiles and food matches:
* Gewürztraminer (Guh-VERTS-tra-MEE-ner): In German, this word means “spicy grape from Tramin,” a reference to the town in northeastern Italy’s Alto Adige region where the grape was first grown. Spicy, with floral and lychee notes, this wine can be made in styles ranging from bone dry, off-dry, semi sweet and lusciously sweet. Often very concentrated and full-bodied, the best examples have the capacity to age and develop over time. FYI—this wine is often called “Gewürz” for short, making it much easier to pronounce.
Food pairings: Gewürz is highly aromatic, and off-dry or semi-sweet bottles often pair well with spicy, aromatic Thai and Indian curries and other dishes. Drier styles are great with ham and other pork dishes.
2008 Abbazia di Novacella Gewürztraminer, Alto Adige, Italy, $25
Lagrein (La GRINE): Indigenous to the Alto Adige region, wines made from Lagrein have color and flavor intensity similar to that of a Syrah. Lagrein tends to have some berry-fruit flavors, along with savory notes like mushroom, and a tart cherry finish. This varietal is popping up more and more on U.S. wine lists, and is a great alternative for other powerful red wines.
Food pairings: Serve Lagrein alongside heartier fare like beef and lamb dishes, wild game, well-seasoned dishes and those with heavier sauces.
2007 Abbazia di Novacella Lagrein, Alto Adige, Italy, $25
Viognier (Vee-ohn-YAY): Originating in France, this grape produces exotic wines that evoke comparisons to perfum—in a glass. With gorgeous heady aromas of orange blossom, honey, violet and tropical fruits like mango, Viognier is perfect when you want something a bit off the beaten path. Don’t let the French accent scare you—once you learn how to say Viognier it rolls off the tongue (and makes you want to go back for another sip!)
Food pairings: Try Viognier with aromatic and well-seasoned ethnic dishes, as well as with dishes made with crab or lobster. It’s also immensely quaffable with a fruit, nut and cheese platter.
2007 Horton Viognier, Orange County Virginia, $13
Moschofilero (Moss koh FEE leh roh): Greece offers fantastic wines made with local grapes—many of which can be had for incredible bargains. But trying to say names like Agiorgitiko, Xinomavro and Assyrtiko can make your head spin. Moschofilero is a crisp white wine with rose and violet aromas. It can sometimes smell and taste “grapey” and perfume-y like Muscat-based bottles.
Food pairings: Try Moschofilero as an apéritif, or take a cue from the Greeks and serve with grilled sardines, octopus, squid or scallops drizzled with lemon, olive oil and fresh herbs.
2007 Hermes Moschofilero, Mantinia, Greece, $12
Torrontés (Tor-rahn-TEZ): Though Argentina is famous for its Malbecs, don’t ignore their white wines. Torrontés may be just a little bit tougher to pronounce at first glance, but once you say it once or twice you’ll find yourself asking where to find it on store shelves. It’s dry, aromatic and full-bodied like a Viognier, yet fresh and easy drinking like a crisp Sauvignon Blanc.
Food pairings: Match its freshness with some fresh seafood, or use the crisp acidity to foil the richness of a creamy or buttery dish (like crab imperial or a cream-based pasta dish.)
2008 Phebus Torrontés, Mendoza, Argentina, $9
Tips for Navigating Wine Tongue Twisters:
1. Search the web for help: Go to Google, and type in the wine or grape name, plus the word “pronounce.” You’ll see links to phonetic spellings and even audio clips of native speakers speaking the name. There is also a great wine pronunciation glossary on http://www.wines.com/catalog/pronunciation.php.
2. Make an attempt: Even so-called wine “experts” make mistakes and butcher wine names and terms. Don’t be afraid to give it a shot.
3. Repeat, repeat, repeat: Once you learn how to say a wine name, use it. Ask for the wine in your local shop, and seek it out on restaurant wine lists.
4. Ask your friendly sommelier: The days of wine snobs working in restaurants have blessedly come and gone. For the most part, today’s sommeliers are personable and very eager to share their knowledge.
5. When all else fails, shrug it off, grab your glass, toast your friends and if you can’t say it, sip it instead. After all, wine needn’t be so esoteric. It’s meant for enjoyment and pleasure, after all, not stress.
Tuesday, August 11, 2009
Blog-in-Limbo
Hey readers--I've been swamped swamped swamped this summer, and trying to figure out what I want to do with my blog. In the meantime, I am Tweeting rather frequently. You can read my Tweets on this right hand side of this page, or follow me on Twitter @kmagyarics.
Happy sipping!
Happy sipping!
Monday, July 27, 2009
Wildfire holds gluten free wine dinner
Wildfire in Tysons Corner will host a gluten-free wine dinner on August 10. Here are the deets:
Wildfire Tysons Galleria features a savory gluten-free menu daily that offers guests a worry-free culinary experience full of flavor.
Executive Chef Steven Lukis creates the evening’s dinner to feature menus items such as Citrus Cured Salmon and Braised Short Ribs. Co-founder of DC Gluties (http://www.dcgluties.com/), Brandi Horton, will discuss eating and drinking gluten-free.
The four-course dinner will begin with a reception at 6:30 p.m. followed by dinner at 7:00 p.m. The entire evening – food, wine, tax and gratuity – is priced at $55 per person. Seating is limited. For more information or to make a reservation, contact Michelle Bringham at (703) 442-9110 or visit wildfirerestaurant.com.
Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08
First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘07
Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06
Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06
Wildfire Tysons Galleria features a savory gluten-free menu daily that offers guests a worry-free culinary experience full of flavor.
Executive Chef Steven Lukis creates the evening’s dinner to feature menus items such as Citrus Cured Salmon and Braised Short Ribs. Co-founder of DC Gluties (http://www.dcgluties.com/), Brandi Horton, will discuss eating and drinking gluten-free.
The four-course dinner will begin with a reception at 6:30 p.m. followed by dinner at 7:00 p.m. The entire evening – food, wine, tax and gratuity – is priced at $55 per person. Seating is limited. For more information or to make a reservation, contact Michelle Bringham at (703) 442-9110 or visit wildfirerestaurant.com.
Reception
Assorted Gluten Free Pizzas
shrimp & pesto, fresh mozzarella & tomato, roasted vegetable & goat cheese
Danzante Pinot Grigio ‘08
First Course
Citrus Cured Salmon
baby greens, hazelnut vinaigrette
Estancia Monterey Chardonnay ‘07
Second Course
Braised Short Rib
roasted root vegetables
Hess “Monterey/Mendocino” Syrah ‘06
Dessert
Pear Tartlet
crème anglaise
Robert Mondavi Moscato d’Oro ‘06
Friday, July 24, 2009
Kelly's been having a grape time
Sorry for the dark blog for the past few weeks--I had a great trip to the Alto Adige wine region in northeastern Italy, and I've been swamped catching up.
Stay tuned for more info from Kelly's Grape Times. And in the meantime, follow me on Twitter @kmagyarics. You can also see my latest tweets on the home page of my blog.
Cheers!
Stay tuned for more info from Kelly's Grape Times. And in the meantime, follow me on Twitter @kmagyarics. You can also see my latest tweets on the home page of my blog.
Cheers!
Wednesday, July 01, 2009
N/A "Rickeys"
I have been feeling a bit under the weather the past few days, so I've been playing around with some n/a versions of the Rickey (I'm using that term liberally, as they all have club soda, but lack the gin or bourbon in a "real" Rickey.) Using any of a number of syrups infused with fresh herbs, and other simple ingredients, renders some refreshing takes that are perfect anytime you want something tasty but unleaded.
For all of the infused syrups, take 1/2 cup water and 1/2 cup sugar and put them into a small saucepan. Let it come to a boil, and then boil until the sugar is dissolved. Remove from the heat, and add a good handful of the herbs of choice. Let steep for 15 minutes, or to taste. Remove the herbs, let the syrup cool completely, and then place into a container with a tightly fitting lid. The syrups will keep for a week or so in the fridge.
Here are some combos to try:
* Rosemary syrup, lemon bitters and/or squeezed lemon wedge, club soda.
* Basil syrup, muddled strawberries, club soda
* Basil syrup, tomato water (fresh or strained tomato juice), club soda, freshly cracked pepper.
* Lavender syrup, grapefruit juice and/or grapefruit bitters, club soda
* Thai Basil syrup, coconut water or juice (not coconut milk), lime juice, club soda
* Sage syrup, muddled blackberries, lemon juice, club soda
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