"Tempra Tantrum: Red Wines with Attitude from Spain" by Mary Gorman

I wanted to share this wonderful article from Mary Gorman on TheKitchn.com.  I met her last November in NY where we talked about Tempra Tantrum.  I really enjoyed talking to her about the wines, the vineyard, the winery, the philosophy behind the wines, etc.  I had a very nice time as she is very insightful, professional and wine knowledgeable!! Thanks, Mary, for this beautiful article!

You can also click here to read the article on the website.

Tempra Tantrum: Red Wines with Attitude from Spain

Tempra Tantrum – modern, confident, daring, and at $10 – great value! This is the name of a range of easy-drinking red wines from Castilla in the heart of Central Spain, the Spain of Don Quixote.

I first tasted these wines in November 2009, when I met with winemaker Rocio Osborne in New York. From the get-go I loved the look – vibrant earthy red, orange, maroon, and puce labeling gave each wine a distinctive look. The name Tempra Tantrum is derived from ‘Tempranillo’ – Spain’s most renowned grape variety. Each Tempra Tantrum wine is a blend of Tempranillo and one other variety. These are Grenache, Cabernet Sauvignon, Merlot and Shiraz.

I have to admit I was a little skeptical at first, wondering whether this was just another edgy label, masking a pretty ordinary wine. My concerns were unfounded. As I chatted to Rocio, her passion and dynamism lit up the room. She talked energetically about work in the vineyards, which are cultivated sustainably. Rocio is determined to become fully organic, which should be possible given the dry Mediterranean climate of the region. Tasting the four wines I was particularly struck by how well balanced each wine was, marrying ripe, vibrant fruit flavors with freshness, and a sense of place.

Rocio’s wines are all labeled with the appellation VT de Castilla (Vino de la Tierra de Castilla). The area of Castilla is in La Mancha, home to almost two thirds of Spain’s vineyards. For these wines Rocio has deliberately chosen to work outside the official DO system of the region because it gives her a lot more freedom and flexibility regarding which grape varieties to plant, how to cultivate the vines and how to make the wine.

La Mancha is a hot, arid region traditionally not known for high quality wine. However, over the past decade an unstoppable transformation has been happening. Forward thinking, passionate, quality conscious producers like Rocio, have stepped up the ambition level tremendously. Many are focusing on varietal wines, and international varieties. They have invested significantly in improving the vineyards, and dramatically changed the focus from quantity to quality.

Rocio pointed out as we talked “It is not one major thing that has made the difference, it is the attention to hundreds of small details that create change.” To which I would agree.

Tempra Tantrum Wines

While each of the four wines, could be sipped on its own, at home or with friends in a bar, they are also very food-friendly. As I read through the Kitchn posts last week, I particularly thought that Emily’s post on roasted almonds with orange and paprika would make a fantastic partner. Likewise, many of the nine pizzas that Emma talked about in her Friday post would be excellent to nibble on while sipping any of the four wines

Most importantly, these wines are great value at $10.00 / bottle.

• 2008 Tempranillo/ Grenache, VT de Castilla, Spain – Delicate and perfumed nose, raspberry, cranberry, cherry and sweet spices. Lively flavors and soft, juicy tannins. Real easy to drink. Great with aged Manchego or other hard cheeses, chorizo, arancini di riso, sardine toasts or simple pasta dishes

• 2008 Tempranillo / Merlot, VT de Castilla, Spain – Darker, more plummy aromas, with notes of mocha, espresso and spice. Lush tannins and ripe juicy flavors. Try with lasagna, paella, stuffed portabello mushrooms or an aged Gouda cheese.

• 2008 Tempranillo / Cabernet Sauvignon, VT de Castilla, Spain – Classic cassis and blackberry aromas, with earthy, peppery notes. Vibrant flavors, ripe but slightly firmer tannins. Would work well with a beef stew, roasted eggplant, vegetarian chili or marinated flank steak.

• 2008 Tempranillo / Shiraz, VT de Castilla, Spain – Lots of spice, pepper and black fruit aromas with leathery, spicy hints. Rich, smooth mouthfeel, yet fresh with lingering vibrant fruit. Great with lamb kebabs, beef burger & fries, pasta with a puttanesca sauce or short ribs.

Until next week enjoy!

Mary Gorman-McAdams, DWS, is a New York based wine educator, freelance writer and consultant. She hold the Diploma in Wine & Spirits from the Wine and Spirits Education Trust (WSET), and is a candidate in the Master of Wine Program

Have a good weekend!!

-Rocio

[Via http://rocioosborne.wordpress.com]

Mexican Wine Growing Regions

Ignorance is not bliss in my book. Knowledge is so much better.  Did you know about the Mexican Wine Industry?  Okay, fine you did but admittedly I never really thought about it.  Tequila seems to overshadow all alcoholic beverages but Mexico has a long history of wine production beginning with the Spanish nearly 500 years ago.  Today, Mexican wine can be found in at least 38 countries around the world.  The industry is growing rapidly.  Below are some interesting facts about the wine industry in Mexico.- Crystal Johnson, MCCN Editor

Excerpt From The Wine Report

“What is so fantastic about the Mexican wine growing regions is that the vineyards are easy to access on day trips from Ensenada, with time to return each evening to hone wine and food pairing skills at one of the many great restaurants,” says Al Boyce, who for the better part of three decades has visited and studied the northern Baja peninsula. Wine production in Mexico almost exclusively comes from three areas in the northern part of Baja, California, near the Mexican city of Ensenada.

Boyce notes that progress of every kind is apparent in the region. Good roads and highways, better education, improved economy and first-class hotels and restaurants exceed the demands of the most seasoned traveler. While recent improvements push back the once shoddy image of many Mexican industries, the Baja Peninsula’s heritage has not been forsaken by developers. Everything from architecture to local culture remains distinctly Mexican. But perhaps the most impressive chapter in this success story is the wine.

For more info Read The Wine Report

[Via http://multiculturalcookingnetwork.wordpress.com]

The important work of moving the world forward does not wait to be done by perfect men.-Eliot

Sorry folks!  Been going through some personal drama lately…apparently, some places would rather have Section 8 than people who pay their rent on time via bank check…it seems that collecting EFT’s is easier than worrying whether those of us on the up and up will pay our rent on time.  (Not that I have anything against people who need help.  I have a problem with places that start off as “luxury communities” and then push out those of us they worry they might have to chase after…if you are a FB “friend” you know my story…) Needless to say, I am moving by March and that may put this blog in a place in my life where it will take back stage to the things I need to do.  Pity…I like my place.  But the good thing is I am moving back to the bay into a larger apartment and back by my friends!  Enough about me–let’s get into some Cheap Date ideas!

When I hear music…

…it makes me dance!  Yes, I am one of those fools who shakes her booty when good music is played.  Doesn’t matter what it is…if I like it, I get my groove on!  Tonite was Live in the Lobby meets Red Cross to raise money for the Haitian earthquake victims…lots of great bands, and I got to chat up a gentleman I am a huge fan of, James O’Malley!  After giving him grief about how he doesn’t update his gigs often enough on the Web and giving him my card, let’s hope I have some info from him being emailed in soon so I can tell you all where he is playing.  (BTW, what a nice guy!)  James…I see the Historical Society and Last Licks…how about some smaller gigs?!  (I’ll add these to the blog as the dates get closer!)

Anyhow, I’m going to update to include next week’s gigs.  I admit freely that I root through other websites to find gigs, but sadly, not a lot going on for the next week.  However, I am totally thrilled that Gathering Time will be playing the Patchogue Theatre along with Six Gun next Thursday!  Anyone who follows the blog knows I am also a big fan of GT…do not miss this show!  I’ve seen both live and can tell you these are two bands worth seeing! (And hey…what’s going on?  I can’t pull links to either of the bands?  I’m posting a link to the Lobby show, but if you both have new URL’s, shoot me an email and let me know!  And Stu…could you play a chantey for me?  I may be moving back to the bay, but I need a bay chantey NOW!)

Mmmm…beer….

Homer Simpson had it right.  Beer is good.  Living within walking  (stumbling?) distance of Blue Point Brewery and the Brick House means I get to sample fabulous microbrews on a regular basis.  However, I do like to sample other beer from time to time and for some reason, two holiday brews that would normally be sold out by now are still available:  Krampus for you hop-heads, and Mad Elf for those who like warmers.  Get thee to a beverage center ASAP and don’t miss out!  Krampus pairs well with chicken and seafood (i.e. sushi, wings) and Mad Elf is a great brew to pair with gamey foods or as an aperitif.  Note:  both have high alcohol contents, so make it a night in if you are going to enjoy these!

And another brew worth sampling is Monks Blood…DO NOT even consider shotguns even though this yummy brew comes in cans!  This is a sipping brew, I’m not sure if it’s technically a porter, but WOW!  It reminds me of some cask aged Imperial Stouts…lots of flavors here, and a good transition beer for the people in your life who drink wine and say, Guinness, who you’d like to introduce to the world of microbrews.  Again, not for light weights!

Wine me, dine me…

Get yer mind out of the gutter!  You men are all alike!  (And yes, I do know that most of my readers are male!)  However, wine is something that appeals to both genders, and if you’ve noticed, I do like things that aren’t on the dry side…give me hearty food and a beverage that can accompany it, and I am one happy girl!  Lately, I’ve been drinking whites (my stomach just can’t handle the reds after I hit the big 4-0!).  I like wines that have a bit more…body?  Is that the right word?  Flavor?  I’m not sure how to phrase it.  I’ve never been a fan of anything with a lot of mineral taste to it, but Clean Slate Riesling is a sweet, yet understated wine with a strong mouth feel and clean finish that can pair with most foods and hold its own.  I even pair this with steak…and thank you, Lori, for turning me on to this!  (You may have to search for this one, but if you need some resources, shoot me an email.)

All for now…I’ll be back in about a week to update you on some other Cheap Date ideas, etc., and so on.  Have something that should be here?  Let me know at cheapdateli@gmail.com.  All for now, you kooky cats!

[Via http://cheapdateli.wordpress.com]

Giroud Bourgogne Rouge 2007

For my money this is unquestionably the best deal in red Burgundy at the moment. Winemaker David Croix has been nailing it as winemaker at this micro negoce from his first vintage in 2001 and the range of sub $35 Burgs he produces gives lie to the (almost) universally accepted notion that you can’t find drinkable, let alone good, red Burgundys in this price range. While there’s no comparing this fairly humble wine, actually declassifed Meursault rouge, to great Volnay or Pommard, there’s plenty of room for comparison to anything less than great Volnay or Pommard and at a fraction of the price. The transparency and purity of the 2007 vintage shines here with pretty, minty, small red fruit notes. and the slightly edgy Cote de Beaune structure. Striking density and presence from a wine of such plebeian repute. $25

[Via http://stevegoldun.wordpress.com]

Pairing wine and people

Picking out the right wine for someone (like your boss) could prove as challenging as buying a present for the in-laws who have everything.

Which varietal? How much to spend? Go bold – or delicate? Is a bottle of Sherry the ultimate insult?

These questions become particularly difficult when you don’t know the recipient’s wine taste. Steer clear of giving wine to anyone who you’re not certain drinks alcohol. It could become awkward if the person is a recovering alcoholic or for religious reasons doesn’t drink.

But if they do, the trick is in the pairing. Our experts have a lot of tips, everything from matching personalities to wine to finding clues in the foods and beverages they drink.

Tim Hanni, a master of wine, has his own theories about people’s likes and dislikes based on how many taste buds they have on their tongue.

While it might be a little presumptuous, and definitely strange, to ask your boss if you could get a look inside his or her mouth,  there are other hints to follow.

Coffee clues
How they drink their coffee could be a telltale sign. If they prefer their coffee black and strong, their wine preference will more than likely lean toward intense wines: Cabernet Sauvignon, old-vine Zinfandels and many Meritage wines (usually a blend of Cabernet Sauvignon, Cabernet Franc and Merlot grapes).
Cream-and-sugar coffee drinkers are more likely to show a preference for moderately sweet wines, such as Muscat and Riesling. Sparkling wines are also an option. Look for labels that have 2 to 6 percent residual sugar levels.

People who salt their food heavily are also likely to go for the sweeter wines. Same goes for folks who gravitate to sweet cocktails such as mojitos and pina coladas.

Manhattan, martini and classic margarita drinkers would probably appreciate Shiraz, Pinot Noir, Pinot Grigio, Viognier, Merlot and Chardonnay. For the whisky, Cognac, Tequila and Scotch crowd, try big, bold reds and oaky, expensive Chardonnays.

Don’t have a clue about what kind of cocktails the person you’re buying for likes or how he or she takes coffee? Hani suggests going with personality traits. A man with a strong personality who is good at math would probably prefer a wine that’s received a high rating from Robert Parker. If he’s more artistic and a little disorganised, go with Pinot Noir, dry Riesling and wines you would describe to your merchant as delicate and expressive.

For a strong woman,  Shiraz, Pinot Blanc, Viognier and Chardonnay. For an artistic woman, go for something sweet, like a fruit wine.
If you don’t know someone well enough to judge their wine taste, get something festive that they can share with other people. Good choices are Champagne, sparkling wine, Pinot Noir and Sauvignon Blanc – it goes great with food.

Read more of Hani’s suggestion on sfgate.com

[Via http://balancewines.wordpress.com]

Wine is fine: Le Grand Noir Chardonnay 2008

Bliss: feet off of ground, in slippers, sipping chardonnay

14 hours on your feet.  Don’t even think about sitting down.  There are shots to be pulled. Milk to be steamed.  Sandwiches and salads to assemble.  The masses need their fix.  The payoff?  A long weekend in LA.   Escape.  Sunshine.  Good company.  The tony life.  You’re battered though.  You need a little medicine to numb those barking dogs.  Forget Advil.  You sell wine.  Your fix? Le Grand Noir Chardonnay 2008 ($9.99 @Barriques). Life is good again.  And about to get better.

Wine: Le Grand Noir Chardonnay 2008

Vitals: 13%abv; 85% chardonnay, 15% viognier

Region: Languedoc-Roussillon (Limoux, Minervois, Carcassone), France

Company line: “Winemaking: The grapes are harvested at optimum ripeness, cold macerated, pressed, cold settled and then fermented. 60% of the Chardonnay is barrel fermented, remaining on the lees in barrel for 6 months. The Viognier is stainless steel fermented, seeing no oak. The wines are then blended and bottled. The Viognier from Minervois is considered the finest from the region of Languedoc-Roussillon.

Characteristics: Vibrant yellow color, intense aromas of lime and mango with hints of toasted vanilla. Rich palate with lemon-lime flavors and subtle oak influences. Excellent length and finish. The addition of Viognier to the blend makes this offering very “consumer friendly”. A perfect match with hors d’oeuvres, seafood, poultry, and pork dishes. This wine also balances nicely with exotic Asian dishes. -prestigewinegroup.com”

My take: pale straw yellow in the glass.  Tropical fruit dominates the nose with sticky, ripe pineapple and mango cut by acidic lime, with oaky vanilla lingering in the background.  Tropical citrus characterizes the palate, with the rich vanillin and oak featured in the aroma  much less forward in the mouth.  Pleasant acidity and mellow alcoholic presence makes for a smooth and crisp finish and lends high drinkability.  Le Grand Noir exhibits great balance throughout and pairs well with my exhaustion and general lack of energy and mental acuity at the moment.  Another great value from the Barriques Wall of 100.  I’m OUT.

[Via http://43north89west.wordpress.com]

Peering in Neighbor's Windows

I like strolling around at night and noticing what the lights in the living room illuminate; peeking in for a moment and imagining the lives that are acted out in that space. It’s a thin slice, but that doesn’t keep me from passing judgment.

A wall full of posters indicates the inhabitants are probably beer drinkers of the Budweiser or Pabst Blue Ribbon variety. Neatly spaced abstract art is no doubt indicative of a basement full of fine wines.

The television is flickering in lots of the homes as I pass by. The folks inside wrapped in a mega-pixel trance. There are TVs the size of a soccer field covering the walls. I’m sorry, but I don’t need to see anyone’s nostrils that enlarged.

Some homes are sparsely furnished. You wonder where any guests would sit if they happened by. Perhaps they don’t have many friends, or perhaps the economic climate has forced them to sell all their comfortable furniture just so they can put a little food on the table, even though the table is no longer there.

Every once in a while, I’ll see someone dressed in something less than his or her full pajamas. There is a great temptation to allow my gaze to linger, but my ethical sense tells me to turn away. Well, this is one instance where ethics tumbles to a distant second.

I’ll be walking the streets again this evening, learning more about the fascinating folks in my neighborhood.

[Via http://notsurewhatsnext.wordpress.com]

Step on this Stone

*Disclaimer: I received this wine as a sample from Cornerstone Cellars.

I am digging the new line of wines from Cornerstone Cellars. They are reasonably priced and the varieties are interesting and fresh.  Not to mention, the wines are really good.  I’ve always enjoyed the flagstone (Cornerstone..teehee) Cabernet Sauvignons from the winery, so I’m pleased to report that the new introductory line is certainly living up to the reputation established by the winery.  This week we tried the 2007 Stepping Stone Grenache.  It retails for $20, had a real cork closure, and clocked in at 15.5% alcohol by volume.

On the nose I got bittersweet chocolate, pepper, spice, black cherry, crushed violets, flowers, anise, and strawberry. This wine had one hello of a nose…that perfumey dark fruity chocolately goodness that I like to get lost in while Matt finishes a glass before I’ve even started. In the mouth I found black cherry, raspberry, strawberry, spice, earth, and pepper. The tart fruits just popped in the mouth and slid into a juicy goodness on the back of the palate.

[Via http://wannabewino.com]

Sunday NYT rounds up New Jersey wine workshops.

Today’s Times rounds up five of the best wine classes and workshops in New Jersey whether you’re interested in food pairings or social gatherings, novelty (like pairing wines with Girl Scout cookies) and simplicity. Closest to home is Hoboken’s Zita Keeley who operates All I Do Is Wine:

“Zita Keeley, a wine consultant, imparted those bits of wisdom and others during her mid-January winter wine dinner at the Melting Pot restaurant in Hoboken. There a diverse crowd of 23 paid $55 each plus tax and tip for a four-course meal accompanied by four wines.“

[Via http://chilltownlunch.com]

Silver Maiden

Today was nice.

I made quite a bit of wacky looking paper, which was fun. The maths teacher admitted that he did not think that we could all hear the construction workers smashing windows just down the corridor from where we were -he thought “it was all in my head *strange grin*” And honestly, he wasn’t joking. He though that only he could hear window panes being dropped to smash against the floor…  *twitch*

Went to Vinmonopolet to buy wine for a birthday party I’m attending tomorrow, and enjoyed reading the descriptive labels very much. “With a touch of rubber and liquorish,” “With a slight hint of apple.” The one I went for in the end had “Red/blue with a taste of liquorish and a hint of wild berries” I think. It sounded pretty good. I was tempted to go blindly for the one with the funniest label, but it was expensive, so I didn’t.

Watched Red Planet. Didn’t expect it to be any good, but it actually had quite a few twist and turns which I did not expect, so I did watch it through to the end. Though honestly, a film doesn’t need much for me to want to watch the end -just in case something good happens or all the characters die a brutal death.

Was going to watch Dr Who now, but I forgot to borrow the next disk from the brother, so I’ll just go to bed instead. Which will be nice. I’m looking forward to catching up on sleep. Have been all week.  I also had lessons, they’re just not really worth mentioning. Off to sleep now.

[Via http://milloway.wordpress.com]

Wine Tasting 101 with Guest Poster Marissa

Lovely readers, please join me in welcoming a guest poster who I hope will continue to give us her knowledge on this blog, Marissa. As we prepare for another taste testing (coming soon: wines from Trader Joe’s for under $5) I realized that I don’t know the basics of wine tasting. I turned to Marissa for guidance and she definitely came through!

Marissa is an aspiring sommelier living in Jersey City who knows her way around a bottle of wine. As I attempt to learn more about wine and tasting myself, I can certainly appreciate someone who takes the time to explain things in a way that I can understand. Marissa genuiunely loves to talk about all things vino-related and it comes through in a warm and welcoming way.

So without further ado, crack open a bottle of your favorite wine and follow along as Marissa teaches us all Wine Tasting 101!________________________________________________________________

When I was buying wine on Christmas eve in the town I grew up in, I happened to overhear a terrible conversation.

Liquor Store Employee #1: Eh, Jack! What’s a bettah white zin? Beringah awr Suttah Home?

Liquor Store Employee #2: Aaaahh…Suttah Home, definitely.

Consulting my MA accent to English translator, this was meant to inquire who made the superior White Zinfandel: Beringer or Sutter Home. The cheap-wine-aficionado that I consider myself to be, I shuddered and  barely managed not to yell out loud: Neither! I wish to help dispel this terrible rumor flooding the brains of the impressionable! You don’t have to drink Beringer or Sutter Home to keep your wine tab cheap! Or Yellowtail, for that matter. And for God’s sake, don’t be afraid of a screw cap!

red or white?

No matter what your price point, there are a few things you’re looking for in tasting a wine. Wine, like anything else, can be enjoyed with only a basic knowledge, but an advanced knowledge will allow you to dig deeper into the wines, pick out the “notes” you see listed on labels and in store displays, and even bring you a curiosity of viticulture. Just like any foodie will expound upon the importance of knowing where your food comes from and buying local, knowing where your wine comes from and who is making it is all part of what you’re drinking. Wines are made all over the world because each human being and each individual plot of land offers something unique to the grapes that grow from it, and ultimately produces a unique bottle of wine.

Here are the most simple steps to get the most out of your wine.

First:  The part where you swirl the wine around in your glass.

Swirls are typically counter-clockwise, but feel free to be a rebel and follow your heart on this one. Swirling in the glass helps to release the esters in the wine that have been trapped together tightly in the bottle. You’re allowing some air to get in the glass, which will help the wine bloom and really open up. As you swirl and give the wine a few moments to breathe, take a look at the following things:

Legs: Check out how long it takes for the wine to drip down the edges of the glass after you swirl it. A more viscous wine is said to have legs, as it sticks to the edge of the glass and runs down more slowly than a thinner wine would. This isn’t going to tell you anything about the taste of the wine, but generally the thicker the wine and, er, nicer, its legs, the more full-bodied (see exhibits A and B, below). Some people also call these tears, but personally, legs is much more amusing to me, and if I switched, I wouldn’t get ZZ Top’s “She’s got leeeegs…and she knows how to use theeemm,” stuck in my head every time I drink a glass of wine. What would I sing to annoy my husband instead? It couldn’t possibly be as awesome.

looking for some color

if you prefer white...

Color: Tilt your glass to pool the wine in one corner (without pouring it out on yourself), and look closely at where it tapers off at the one side. This is best done with only a tiny bit of wine in the glass, which lets you see through the wine most easily (and not spill). You want to hold this up to the light and really look at the wine. Do you like the color of it? Is it ruby, or rather, more like mahogany? Any muddiness? Or if it’s white, is it pale yellow, or golden yellow?

Second:  This is the part where you shove your nose in the glass.

Smell that wine, and smell it good.

Nose:  You can probably figure this one out. The nose of a wine is the scents picked up upon smelling it, or the bouquet. You know how a sense of smell is vital to any eating or drinking experience, so consider how important really understanding the nose of the wine is to the experience. A great way to really experiment with the nose is to take one sniff right after pouring the glass. Then, swirl it around, get some air in it, and sniff again. (Careful: Not as deep this time, because you’re going to get attacked by NOSE.)

Third:  This is the part where you drink.

The crowd goes wild. Take a sip, and swirl, swirl, swirl.

Mouthfeel: Again, wine-tasting manages to seem unapproachable by making a compound word out of two that I’m sure you’re pretty darn familiar with. Allow me to break this down: How does it feel in your mouth?  What’s the texture like? Is the wine thin or thick? Is it coating your tongue, or easily slipping away? If it’s a dessert wine, is it seriously syrupy or lighter? If it’s a sparkling or slightly carbonated wine, what are the bubbles like on your tongue? Big or little? Think of the difference between a glass of orange juice and a glass of apple juice. That’s what you’re looking for in the mouthfeel.

Taste: Your first sip should be focused. Swirl it around your mouth (I think you’ve gathered at this point there’s a lot of swirling going on in wine tasting), quietly drawing in some air with it, and notice what your taste buds are telling you. Do you think it was aged in an oak barrel, or a steel barrel? (Can you sense a woody flavor, or is it more crisp and clean?) Is it sweet? Or even a little sour? Acidic? Smoky? Mineral-y? Fruity? More specifically, you could detect any number of things the producer used in the process: chocolate, earth, vanilla, spices, pepper, plum, honeysuckle, pear, even green olive (and I swear it’s yummy). The possibilities are truly endless. Try not to limit your expectations to what’s described on the label and trust your gut. Later, you can compare your thoughts to what the producer tells you that you should have noticed. Comparing and learning from this should help you develop your palette, but don’t worry if they don’t match up!

Finish: After you’ve swallowed, the finish is what lingers in your mouth. Does your tongue feel dry? Are your cheeks puckered? Are you left tasting alcohol, or is it only subtle, if at all?  Is it a long finish? Or is it already gone and you have no idea what I’m even talking about except, wait, now you do get what I’m talking about because you understand what a finish is and there wasn’t much of one on that wine!

Fourth:  This is the part where you finish your glass and think about how much more awesome life is with wine in it.

As you drink more wines, you’ll notice more than the differences between varietals (types of grapes), and instead of comparing a Sauvignon Blanc to a Chardonnay, you’ll start comparing multiple Sauvignon Blancs from different producers and regions across the world. There are thousands of ways to treat a grape, and that’s the fun of wine-tasting. Once you start to know what you like, you can knowledgeably pick out good wines for entertaining your friends, or matching a wine to a particular meal. (The true payoff of learning about wine…pairing it with food! But that’s an entirely different blog post. Le sigh!)

But most importantly, don’t forget that the only way to “know” wine is to drink it. And further, the only way to know a “good” wine from a “bad” wine is to answer one, very simple question: Do you like it? No producer, nor wine critic, nor store employee, can tell you a good wine from a bad wine, just like no one can tell you if Pepsi or Coke is better. It’s completely, totally up to you and your personal likes and dislikes. If you don’t like slightly carbonated, tart wines, Riesling probably isn’t for you. Similarly, if you don’t like heady, flavor-packed reds, don’t grab a Petite Sirah or Zinfandel.

So pour yourself a glass or two or three, get an Edith Piaf station started on Pandora (where you thumbs-down all of the music in English), and enjoy!

[Via http://nosincererlove.wordpress.com]

Summer Road Trip to Napa Valley

My wife and I are currently planning a summer road trip down to California wine country.  We’re planning to drive down, spend around 5 days exploring, and then drive home.

Our big decisions for now are when to go and where to spend our time.  For timing, we’re looking at May or June – better to get there early, beat the crowds (and the heat), and try to get some first tastes on new wines.

We’re considering the Calistoga region and Howell Mountain area in the Napa Valley and the Russian River area of the Sonoma Valley.   However, we have been told by a few different people that stopping for a night in Mendocino is an absolute must.

While down there, we also intend to hit a couple tours, and hopefully, a wine festival.

While I’ve been to California many times, this will be my first time going north of San Francisco (or even crossing the Golden Gate Bridge at all for that matter).  I don’t know a whole lot about this area or about California wines (I have my favourites, but that’s about it), so this entire process is going to be a real learning experience.  I’m looking forward to expanding my wine knowledge and to exploring one of the world’s most renowned wine growing regions.  And what better way to learn about something than to completely immerse yourself in it, even if it is only for a week.  I can’t wait!

As we plan and learn more, I’ll be sure to post updates here.

[Via http://robr21.wordpress.com]

A Behind the Scenes Look at the Making of a Wine Dinner

contributed by the VP of Culinary Development for The Oceanaire Seafood Room, Wade Wiestling.

If you have been fortunate enough to attend a wine dinner, you know how it all unfolds…

You decide what you are going top wear, get all dressed up to go out with friends for an exquisite evening of food and wine pairings.  You arrive at the restaurant, sit down and for the the next two plus hours you are treated to course after course of food and wine.  Everything is in its place when it needs to be, you never have to ask for anything throughout dinner service.   It’s all an exceptional experience.

During wine dinners I like develop and challenge my guest’s understanding of wine so when they come back, they order the wines they enjoyed again and again.  My advice is don’t go prepared.   No,don’t do it… Let the chef and wine buyer do the geekie cork-dork research.  Then expect that they will put the time into it and put it into consumer-friendly terms.  You want to go to a wine dinner to be entertained.  There are plenty of wine seminars to select from if you want a heavy dose of education.

Professional pairing of wine with food takes knowledge, experience and instinct.  I prefer to  look at pairing as finding the heart and soul of the wine.  Seasoning has to match with the  fish, poultry or proteins.  Likewise wine has to match with the food.  You can’t serve an artichoke salad with a heavy red wine, everything has to match and be well balanced.  It’s all quite blissful and relaxing… in the dining room.  In the kitchen, however, not so much… controlled chaos is more appropriate.

It goes a little something like this… Weeks Out: You taste the wines, you plan the menu, you write the menu and wine pairings and prepare to fill it.  Days Out: Scheduling the staff, finalize the menu, ordering the products needed to produce the dinner of this magnitude, receive the wines, plan the seating charts.  Prep for a wine dinner begins a few days out in some cases, depending on the dishes being prepared and served.  The day of the event – it’s time to shine.  Bust a move.  It’s a little hectic, a little extraordinary and a lot of fun… Here is a little photo log from “behind the scenes”.

Family meal, crew chew... has to be grab and go. You eat on the fly, and chow on the move. Todays meal - Hot dogs, tater tots, fritos and salad.

Next, you've got to keep motivated, inspired, and caffeinated. Today's beverage of choice. Throwback Mountain Dew. None of that high fructose corn syrup here... REAL SUGAR is where its at!

Then you have to keep hustling.  Time to keep moving along, and you have to be able to use certain pieces of equipment as it’s available.  So we mark off and put a sear on our products ahead of time.  Preparation is key…

Putting a char on some squid...

Searing fresh herb crust onto the Sturgeon...

Polish the silverware...

The Plate up...

Shaved vegetable salad...

Grilled Calamari & Shaved Vegetable Salad

Plate up of the 2nd course...

Herb seared California Sturgeon, Orzo Pilaf

3rd Course... Grilled Loch Duart Salmon

4th Course… “The main event” Braised 100 hills Short Ribs, Butter Poached Laughing Bird Shrimp, Skordalia

Final course... Raspberry - Chocolate Mouse Parfait... plated and ready for service.

[Via http://theoceanaireseafoodroom.wordpress.com]

Afton Mountain Vineyards

Recently I had the pleasure of touring the soon to be unveiled event space at Afton Mountain Vineyards with Andrea Saathoff of Albemarle Vintage Limousine. The newest jewel in Charlottesville’s crown of wineries which allow events on site, Afton Mountain Vineyards looks forward to opening it’s doors to many couples in the year to come.

The vineyard is home to some of the most breathtaking views in all of Virginia, and your guests will be surrounded by them throughout your event. Afton Mountain offers multiple locations perfectly suited for smaller group meetings and events, larger fundraisers and parties and, of course, wedding ceremonies and receptions.

Elizabeth and Tony Smith, owners of Afton Mountain Vineyards, seem to have thought of everything with the open air terrace having preplanted holders for tent poles, picturesque location for your wedding ceremony and bridal party suite for the bride and her attendants to get prepared in, while the groom hangs out with his groomsmen in a private den on the lower floor.

Although new to the event arena, Afton Mountain Vineyards is one of Virginia’s pioneer farm wineries, with the oldest of their vines dating back to the 1970s.  Chardonnay, Cabernet Franc and Cabernet Sauvignon are a must taste, with the unique Gewürztraminer and Sangiovese a surprise palette tease!

You can contact Elizabeth and Tony at Afton Mountain Vineyards at 540.456.8667.

[Via http://thebridalring.wordpress.com]

|Tuesday| BYO neoprene wine bags.

This is the most masculine design among wine bags that we have seen thus far.  The product is sold in Target. 

 You just can’t go wrong with neoprene, black, and a sporty look; BYO provokes the outdoor-going spirit.

[Via http://vinumvine.wordpress.com]

"Take two hours of sunlight and call me in the morning"

It's a gray gray world, Charlie Brown.

The above photo depicts today.  Gray.  Clouds.  No illumination.  No shadows.  No sunlight.

Last winter I wrote a blog post called “I shot six holes in my freezer” referring to Jimmy Buffet’s song “Boat Drinks”.  It actually alluded to a condition called Seasonal Affective Disorder which affects many sun-deprived souls here in the Northern Hemisphere.  The song suggests we might want to head to the tropics for a vacation.  (Although, usually, it takes until March before people get “cabin fever” really bad around here.)

Sunlight, as we dark-day-dwellers soon realize, is good for the soul.

And the two shall become one...in the sun

The above photo depicts this weekend.  Yay!!  We enjoyed sunlight.  Suddenly the skies beamed bright blue for one of the few times this month.  You could see people smiling.  Gloomy eyes disappeared; bright eyes reappeared.

You can feel kind of…gray…and never realize that the lack of sun is having an affect.  Until the sun returns to shine upon the snowy earth and your mood suddenly lightens and your step quickens and you’re inexplicably happy once again.

Sunlight illuminates even roof ice

Last winter I wrote an artistic piece of writing about a person suffering from Seasonal Affective Disorder (SAD).  Even though I’ve only had passing challenges with lack of sunlight, people seemed amazed at the way the words revealed the pain and suffering experienced by people in the midst of deep seasonal depression.  People kept saying, “But you must have experienced depression to write this way.”

Not really.  But I can imagine and feel the depression which sinks into dim recesses of our human soul, penetrating so deeply that one feels no way out into sunlight…

Prickly burdock

Some people (including my dad–HI, DAD!)  swear by Vitamin D3.  He suggests we all take supplements, especially those of us in sunlight-starved climates.  Barry takes his pill every day.  I…ahem…swallow one when I remember. 

Last winter, spending so much time outdoors, I felt very little Seasonal Affective Disorder.  Perhaps the time tramping in the woods, creatively looking for new photos and interesting sights, balanced the lack of sunlight.  Perhaps spending time outdoors is the remedy, whether than sun shines forth or not.

Homemade chokecherry wine in sunlight

Then again, Barry brought home a bottle of homemade chokecherry wine the other night.  If we have too many days of gray, we may just have to break open that bottle from Rene’s Kitchen. 

I’ll just try not to write a blog after THAT evening. 

In the meantime, the minute you see that sun:  GET OUTSIDE!  Doctor’s orders.

[Via http://upwoods.wordpress.com]

First Circuit Overturns MA Law Banning Wine Shipments into MA

The First Circuit Court of Appeals, in Family Winemakers of CA, et. al. v. Jenkins, et. al., affirmed a lower court ruling that found a 2006 Massachusetts law unconstitutional because it limited winemakers from shipping wine directly to Massachusetts customers.

In 2006, the Legislature passed a law stating that winemakers that produce more than 30,000 gallons a year can either sell at retail locations through a Massachusetts wholesaler or apply for a license to ship directly to customers, but not both. All of the 35 or so wineries in Massachusetts fall below the 30,000-gallon limit.  Then Governor Mitt Romney vetoed the bill, but the Legislature overrode his veto.  Thereafter, a lawsuit was brought by Family Wineries of California challenging the constitutionality of the law.

The Appeals Court, in an opinion written by Chief Judge Sandra L. Lynch, stated, in relevant part, the following:

We briefly summarize the basis for the lawsuit, the issues presented, and our resolution of them before turning to the supporting analysis. Section 19F only allows “small” wineries, defined by Massachusetts as those producing 30,000 gallons or less of grape wine a year, to obtain a “small winery shipping license.” This license allows them to sell their wines in Massachusetts in three ways: by shipping directly to consumers, through wholesaler distribution, and through retail distribution. All of Massachusetts’s wineries are “small” wineries. Some out-of-state wineries also meet this definition.

Wines from “small” Massachusetts wineries compete with wines from “large” wineries, which Massachusetts has defined as those producing more than 30,000 gallons of grape wine annually. These “large” wineries must choose between relying upon wholesalers to distribute their wines in-state or applying for a “large winery shipping license” to sell directly to Massachusetts consumers. They cannot, by law, use both methods to sell their wines in Massachusetts, and they cannot sell wines directly to retailers under either option. No “large” wineries are located inside Massachusetts.

Plaintiffs, a group of California winemakers and Massachusetts residents, assert § 19F was designed with the purpose, and has the effect, of advantaging Massachusetts wineries to the detriment of those wineries that produce 98 percent of the country’s wine, in violation of the Commerce Clause. Massachusetts defends § 19F on the basis that its law has neither a discriminatory purpose nor a discriminatory effect. Massachusetts has not argued in its briefs that there are no legitimate alternative methods of regulation to serve § 19F’s asserted purposes. Massachusetts also argues that under the Twenty-first Amendment, state laws are immunized from Commerce Clause scrutiny unless the laws discriminate on their face.

The primary question before us is whether § 19F unconstitutionally discriminates against interstate commerce in light of both the Commerce Clause, art. I, § 8, cl. 3, and § 2 of the Twenty-first Amendment.

It is clear that § 2 of the Twenty-first Amendment does not protect state alcohol laws that explicitly favor in-state over out-of-state interests from invalidation under the Commerce Clause. Granholm v. Heald, 544 U.S. 460, 489 (2005). But § 19F is neutral on its face; it does not, by its terms, allow only Massachusetts wineries to distribute their wines through a combination of direct shipping, wholesaler distribution, and retail sales. Section 19F instead uses a very particular gallonage cap to confer this benefit upon “small” as opposed to “large” wineries.

We hold that § 19F violates the Commerce Clause because the effect of its particular gallonage cap is to change the competitive balance between in-state and out-of-state wineries in a way that benefits Massachusetts’s wineries and significantly burdens out-of-state competitors. Massachusetts has used its 30,000 gallon grape wine cap to expand the distribution options available to “small” wineries, including all Massachusetts wineries, but not to similarly situated “large” wineries, all of which are outside Massachusetts. The advantages afforded to “small” wineries by these expanded distribution options bear little relation to the market challenges caused by the relative sizes of the wineries. Section 19F’s statutory context, legislative history, and other factors also yield the unavoidable conclusion that this discrimination was purposeful. Nor does § 19F serve any legitimate local purpose that cannot be furthered by a non-discriminatory alternative.

We further hold that the Twenty-first Amendment cannot save § 19F from invalidation under the Commerce Clause. Section 2 of the Twenty-first Amendment does not exempt or otherwise immunize facially neutral but discriminatory state alcohol laws like § 19F from scrutiny under the Commerce Clause. We affirm the grant of injunctive relief.

While the Commonwealth could appeal the ruling to the Supreme Court, it should be noted that a 2005 Supreme Court ruling struck down New York and Michigan laws that barred out-of-state wine shipments.

[Via http://rijustice.wordpress.com]

who says asians don't know how to party?

knitted with love in every stitch.

mom’s 60th birthday party was last weekend and let me tell you, it was LEGEN…..wait for it…..DARY.  whoever said asians don’t know how to party has obviously not met my mother and her friends.  when it came to choosing the venue mom only had 1 requirement: KARAOKE.  we settled on a japanese restaurant close to home and started the evening at a classy 7pm.  of course add 60 asians , 12 meager bottles of wine, and $400 worth of sake aaaaaand you’ve got yourself an over 50 frat party.  there was dancing in between the dining tables, someone smashed a plate, and a surplus of “asian sunburns”.  all we were missing was a partygoer with a lampshade on their head.  need proof?  prepare yourself….

mom & dad

mom visiting the "kiddy table"

brother & sister

actual kids at the kiddy table!

a birthday poem--notice dad's "sunburn"

a birthday blanket

big trouble in karaoke town

a birthday cake!

mom & dad + mr. hsu

mom & mr. hsu (there's goes mom's eyebrow pencil...)

dad & mr. hsu (what is happening here?)

[Via http://littlejdawg.wordpress.com]

Exit: Croatia - In Search of Portugieser

January 15, 2010

By Cliff Rames

In all my years of traveling throughout Croatia, I have often buzzed down the Zagreb-Rijeka-Split highway (in more recent years courtesy of a 4-cylinder, manual 5-speed rent-a-car), carefully avoiding the steady swish of shiny black Mercedes and Audis streaking by me at breakneck speeds (their wind blasts rocking my little Fiat or Opel at regular intervals) on their way to weekend houses on the coast or heading back to their garages in Zagreb.   

Inevitably on this journey I would zip by the exit for Jastrebarsko – a quaint, historical little town just 22 miles (35 km) to the southwest of Croatia’s capital city, Zagreb – without so much as an inkling of curiosity or desire to detour from my downwind destination and take the off-ramp to discovery.  Big mistake.

The Road Up to Plešivica

This past November, all that changed.  As it happened, the exit for Jastrebarsko (or “Jasko”, as the locals call it) was as far down the highway as I would push my little rental car that day.  It wasn’t to explore or linger in town (apologies to the residents and business owners) that I exited the “autocesta”.  My mission was to pass through town and head up into the foothills that lie beyond its north-western edges.  You see, Jastrebarsko is the natural departure point for journeys into one of Croatia’s most pretty and off-the-beaten trail wine-making regions: Plešivica.

Plešivica, technically a sub-region within the larger Continental Croatia wine-growing region, has itself five sub-regions of wine production – or as they are more aptly called, Wine-Growing Hills: Krašnić, Ozalj-Vivodina, Plešivica-Okić, Samobor, and Sveta Jana.  Total area under vine is approximately 3,300 hectares (8,154 acres).  I was about to have my first look at some of them. 

Climbing Up to Plešivica

It was a cold and rainy autumn day as I clutched into second gear and started to climb the small road leading up into the Žumberačka Gora foothills, where some of the most important vineyards in Plešivica are located.  Here the hills reach as high as 1,300 feet (400 meters) above sea level, with Alpine-styled chalet houses and family farms adorning their peaks and terraces. 

One of the most striking things about this region is the way the hills form a perfectly shaped amphitheater – a sort of horseshoe of hills partially surrounding a plush, green valley.  The vineyards of Plešivica cling to the best positions on the hillsides within the amphitheater. 

The Wine Hills of Plešivica

While the wines of Plešivica – like most of the Continental zone – are predominantly white, and most of the acreage is planted to white and blush-colored varieties (Chardonnay, Gewurztraminer, Kraljevina, Pinot Blanc, Pinot Gris, Riesling, Sauvignon Blanc, and Sylvaner), it was ultimately a red wine that brought me to these wine-growing hills: Portugieser (or “Portugizac”, as it’s called in Croatia). 

You see, it was November 10th.  And everyone in Croatia knows that the following day  – November 11th – is St. Martin’s Day, the traditional celebration of the day when must (grape juice) turns to wine, and the new vintage is born.

Obviously a certain part of this nice myth is not 100% accurate; as you can tell, I arrived the day before St. Martin’s Day and the Portugizac must had already turned into wine.  And happily it was already flowing into glasses, ready to drink. 

Portugieser Grapes

Portugizac is often referred to as the Croatian version of the seminal Beaujolais Nouveau from southern Burgundy in France.  This is only partially true, as Velimir Korak, one of Plešivica’s most prominent winemakers, kindly explained to me. 

Unlike Beaujolais Nouveau, Portugizac grapes are destemmed, crushed, and then fermented.  And herein lies the difference: Beaujolais Nouveau grapes are not crushed: the whole clusters are put into an enclosed vat under controlled conditions that cause the grapes to ferment from the inside out – until they explode under the pressure of CO2 and release their partially fermented must into the tank (a method of winemaking called carbonic maceration). 

Portugizac is an unpretentious, early-drinking, light and fruity wine meant to be consumed within 6 months.  It displays fresh, clean aromas and flavors that are reminiscent of black cherries and raspberries.  It is a high acid, food-friendly wine with gentle, round tannins and sometimes a slightly bitter finish.  Simple and friendly, sort of like Beaujolais Nouveau. 

True enough, most wine aficionados and even winemakers in Croatia do not highly regard Portugizac, and it will never achieve any fame or fortune as a serious wine or arrive to great fanfare on wine shelves around the world every November.  But it is firmly part of the local winemaking tradition, and come St. Martin’s day there is no other wine that seems to suit the mood of harvest time, or tastes the way the wine cellars of autumn smell from that heavenly combination of grape must, yeast, and CO2 all cracking, whispering and giggling in tank and barrel.   

By the way, if you happen to travel to Croatia in autumn and want to experience a traditional treat, look for harvest and holiday fairs held in small towns in the region.  It is not uncommon to find Portugizac being poured in great volume, accompanied by a newspaper cone full of freshly roasted chestnuts.  It is a Charles Dickens-meets-the-Balkans experience, and it’s a scene you will remember with fondness.  I know I will.   

Plešivica Vineyards in the Autumn

Equally quaint and unusual in a world full of wine regions with state-of-the-art wineries and fee-based tasting rooms is the laid-back and unpretentious manner of winemakers everywhere in Croatia (more about them in later blogs).  In Plešivica I was reminded of this through an unplanned and spontaneous experience: as the evening drew near and I was driving down the rain-slicked hills toward the highway that would take me back to Zagreb, I realized that I had forgotten to buy some Portugizac for my uncle down on the coast, who had requested that I smuggle him a few bottles to serve at Christmas dinner (most Portugizac is consumed locally and never reaches the further-flung reaches of Croatia).  

So I turned around and drove back to the Korak winery, which I had visited earlier in the day and where I knew there had to be a few bottles of Portugizac lurking. 

I knocked and Mrs. Korak answered the door.  When I explained my predicament, she shook her head; they had sold the last few bottles that morning.  “Wait a minute”, she said; “come with me”.  I was led into the cellar, where she proceeded to look around for some empty bottles.  “I think there is some left in here”, she assured me, pointing towards a small, stainless steel tank.  Next thing I knew, she was filling three bottles with a funnel and sticking labels on them by hand.  “Here you go”, she smiled.  I reached for my wallet but she waved me away with her hand.  “Don’t be silly”, she dismissed.

Wow. At that moment I knew that never again could I mindlessly speed past the exit for Jastrebarsko and not remember – and revisit – the stunningly beautiful hills of Plešivica.  In fact, taking the exit could very well become a pleasant new pastime, just like drinking Portugizac and eating chestnuts from a newspaper cone in autumn. 

Ah, the things you discover and experience when you have a rare occasion to change course, stop a moment, and forget where you were going in the first place…. 

Those kinds of discoveries can alter your road map forever. It’s when life grows sweeter – and the must of old habits turns into the new wine of celebration. 

(Next time: meet two of Plešivica’s winemakers and learn about the delicious mystery buried in the ground at one winery)

[Via http://winesofcroatia.wordpress.com]