HAPPY NEW YEAR!

Gung hay fat choy (a New Year greeting meaning, “May you become prosperous.”)
Sun nien fai lok (meaning, “Happy new year”)
Chinese (Mandarin)
Xin nian yu kuai

Danish
Godt Nytår

Dutch
Gelukkig nieuwjaar

Farsi
Aide shoma mobarak

French
Bonne année

German
Gutes Neues Jahr

Hawaiian
Hauoli Makahiki Hou

Hebrew
Shanah tovah

Italian
Buon Capo d’Anno

Japanese
Akemashite Omedetou Gozaimasu

Polish
Szczesliwego Nowego roku

Portuguese
Feliz ano novo

Romanian
La Multi Ani

Russian
S Novym Godom

Spanish
Feliz Año Nuevo

Swedish
Gott Nytt År

Turkish
Yeni Yiliniz Kutlu Olsun

Six months ago I decided to start a food and wine blog that highlighted the wine and restaurant scene in Baltimore, as well as took a laid back, more informal approach to learning about wine. Well now going into 2008, I couldn’t be happier with its success. Readership has exponentially grown since the launch of the website with more than 3500 unique visitors this month alone! I would like to thank everyone who visits and ask you, the readers to give me some feedback on how you think I can improve the site. I am very thankful for the comments and criticisms I receive and love learning about wine with you all.

That being said, I wish you all an amazing 2008 and hope that together we can keep making wine informal and fun!

I leave you with this:

“In Europe we thought of wine as something as healthy and normal as food and also a great giver of happiness and well being and delight. Drinking wine was not a snobbism nor a sign of sophistication nor a cult; it was as natural as eating and to me as necessary.”

Ernest Hemingway –A Moveable Feast

Cheers,

Michael Mohammadi

New Years Resolutions and My New Years Champagne Selection!

There are only a few hours left in 2007 so now is a good time to reflect on the past 12 months and think ahead to the next year. It’s also a good time to make a couple New Years resolutions!

Mine are pretty simple. I’d like to train for another marathon, learn to speak Italian, finish my PhD, and finally, would like to visit my family more in Michigan this year since I only made it home a couple times last year!

My wine resolutions are to spend more time focusing on Italian wine and food, host one wine tasting per month, find as many wine bargains as I can and share them with you all, update the restaurant reviews I’ve been working on for this site, have an article (or two!) published in a major publication, and introduce more and more friends, family and strangers to good wine.

And to ring in the New Year Kim and I will be toasting a Champagne from one of my favorite producers: Boizel Blanc de Blanc NV.

I wish you all a great night of celebration and hope everyone stays safe and healthy into and throughout the new year. Feel free to post a comment with your New Years resolutions!

Salud!

Wine Spectator’s Top 100 Wines of the Year - What I thought!

This month The Wine Spectator released it’s top 100 wines of the year. Without getting into what I thought of their selections, and with 2008 a few days away, I thought I’d recap my tasting notes on the wines that made Wine Spectator’s top 100 that I was lucky enough to try. Unfortunately, the high prices of those wines in the top 50 were too much for me to taste more than a few! Maybe next year we’ll see more value wines making the top 50! NOTE - I’ve listed Wine Spectator’s ratings (WS Rating) and rank. For information on my Value Rating System, check out my ratings page.

Without further ado:

8. Mollydooker Shiraz McLaren Vale Carnival of Love 2006 ($80): Opened and tasted immediately: Mushroom, plum, cherry, big fruits, big yet soft tannins. Decanted. 2 hour decant: Great color. Still tight on the nose. The initial mushroom note is gone with the appearance of a musty-forest floor with a touch of pepper and bacon. On the palette it’s toasted cedar, vanilla, plum, pretty solid through the middle with a long, complex finish that goes on and on. At this point I’m definitely seeing 96 pts or more. 3 hour decant: Again showing better, more buttery now with a bit more spice. The fruits in this wine just don’t stop. Quite pleasing and still 96+ points. 4 hour decant: Just as elegant as before. I’m quite impressed with the structure of this wine and overall quality. Very good. A very solid 96 points. My rating: 96 pts, GV. WS Rating: 95 pts

12. Valdicava Brunello di Montalcino Madonna del Piano Riserva 2001 ($175): I have yet to try this wine, but it’s in the cellar and will be opened in 10 years or so!

16. Schild Shiraz Barossa 2005 ($25): Decanted - big dark fruits, spice, tobacco on the nose. On the palate the wine is explosive with big, dark fruit, leather, plum, tar. Smooth tannins, long finish - pretty straight forward big Aussie Shiraz if that’s your style, you’ll like this wine (the 2004 was a better wine overall). We had this twice and it was consistently good. My rating: 90 pts, GV. WS Rating: 93 pts

37. Navarro Zinfandel Mendocino 2004 ($19): Blueberry, blackberry, cherry and some spice notes on the nose, as well as a small petrol component. Very good balance given the amount of alcohol, smooth tannins and a medium-long finish. A good Zin and great value. Tasted 3 times with consistent notes and evaluation. My rating: : 93 pts, VGV. WS Rating: 92 pts

62. Louis Jadot Moulin-à-Vent Château des Jacques 2005 ($22): Decanted 1 hour. Earthy tones, cherry, raspberry and other bright fruits. On the palate the wine was very well balanced, with dusty tannins and a earthy, medium-length finish. Should get better with a couple years, drinking nice now with a long decant. My rating: 93 pts, VGV. WS Rating: 91 pts

71. Columbia Crest Merlot Columbia Valley Grand Estates ($11): Deep reddish plum in color with notes of plum, raspberry, vanilla and blueberry on the nose. The body is surprisingly creamy with soft tannins layered with good fruit and tar flavors. Long finish accented by a subtle chocolate note - well made bargain Merlot. Buy a case and enjoy one of the best values out there. My rating: 89 pts, OV. WS Rating: 90 pts

72. Yellow Tail Shiraz South Eastern Australia The Reserve 2005 ($11): With all the hype about the Yellowtail reserve Shiraz, I felt it would be fun to grab a bottle and see for myself whether it was warranted. I did not taste this blind, but I wish I had, it was very good. The wine was filled with dark fruits and spice with surprising balance and really smooth tannins. The finish fell apart a bit, but overall the wine is a great value and highly recommended as a daily drinker. My rating: 88 pts, OV. WS Rating: 90pts

77. Heidsieck Monopole Brut Champagne Blu Top NV ($35). Tasted from 375 mL bottle. Pale yellow color with plenty of tiny bubbles. Apple, pear, buttered toast with good balance. Light, crisp, and very refreshing. My rating: 90 pts, VGV. WS Rating: 91 pts.

92. Mulderbosch Chenin Blanc Stellenbosch 2006($14): Pale yellow color. On the nose is wet stone, pear, honey and a touch of lemon rind with citrus, pear and some more honey on the palate. This wine has some wild acidity but it’s not overwhelming and makes it a great spring/summer wine served with spicy cuisine. The finish is crisp and very refreshing. A great value wine from an outstanding producer. My rating: 91 pts, OV. WS Rating: 90pts

100. Caymus Cabernet Sauvignon Napa Valley 2004 ($70): Tasted twice. August 2007 - Filled with dark fruits, berry, currant, chocolate, touch of oak. Firm tannins, long finish. Another great wine from a great producer with good aging potential. My rating: 93 pts, CV. WS Rating: 92 pts

Caymus tasted again 12/26/07: Decanted 30 minutes at a wine bar. Real tight nose, blackberry, black currant, leather. On the palate the wine was a bit off from the other time I’ve had this and rated it 93 pts…the tannins were rough with a medium-long finish. Not corked, but maybe an off bottle. My rating: 87 pts (PV, poor value as it showed this time around).

Congrats to the New England Patriots!

Just a quick congratulations to former University of Michigan (GO BLUE!) quarterback Tom Brady (image to left from the bostonherald.com website - Photo by the AP) and the New England Patriots for finishing the NFL regular season 16-0 (hey Lions, fire Matt Millen and maybe we’ll have a winning season again in the next 10 years). Their win over the Giants (Kim and her family’s favorite team- sorry everyone!) included three record-breaking moments (most points in a season, most TD’s in a season by a QB and most TD’s by a receiver by Randy Moss).

The only way to celebrate tonights win would be a nice vintage Champagne…the 1989-90’s are drinking well. The more widely available 1995 and 1996 vintages are a bit young but the few I’ve had this year were also quite good. And of course, if you’re a New England Patriot, money is know object…so break out a case or two of Krug from each of those vintages and enjoy your achievement in style with some of the best Champagne in the world!

Merry Christmas to all!

I want to wish everyone an amazing holiday season.  To those who celebrate Christmas, Merry Christmas!  To those who do not, Merry day off of work and Happy Holidays!

I hope everyone has a chance to spend time with family and friends and to enjoy this holiday season as much as I am.

Best wishes,

Michael

“I’ll take a cheap beer over a bad wine, anyday”

Back home in Michigan I have a chance to relax, drink wine, and most importantly, spend time with my friends and family.  While having a beer with one of my closest friends, Bryan Birch (yes, the Bryan Birch who was voted best looking in the RCHS class of 1998!) the discussion came up about cheap wine and cheap beer.

To keep this short, Bryan made the point that he would “take cheap beer over a bad wine, anyday.”  I think this is a great point for the time of year.

While at company Christmas parties and family gatherings, don’t feel obligated to drink jug or boxed wine.  There are many alternatives to bad wine, and usually the best way to go is with a decent beer (non-wine drinkers are more likely to have decent beer around).  If you don’t drink beer, then have a cocktail.  Our recommendation: avoid bad wine at all costs!  It can ruin a meal, a night, or even a friendship!

Happy Holidays!

Alone in Montalcino - A visit in November

(Article truncated due to space) Situated in the heart of Tuscany 70 miles south of Florence, the city of Montalcino is filled with post-card worthy scenery and world class food and wine. The town, whose name comes from a type of oak tree that once covered the region, occupies roughly 94 square miles of hillside, vineyards and olive groves, with the highest point being the location of the main Fortress at around 3000 feet above sea level. In the spring, summer an fall Montalcino is packed with tourists looking to experience the food, wine and Montalcine culture first hand. But it’s in the winter, when most traveler’s seek warm destinations that I find Montalcino to be an ideal escape from the stress and bustle of our normal lives.      (continued - long Article - Click here to continue reading)- Image is at the Fortress- You can see Kim near the turret off in the distance!

WineLibrary TV - Steak and wine

The most popular video wine blog out there right now is WineLibraryTV. Host Gary Vaynerchuk, who’s family owns The Wine Library in New York City, takes a different approach to wine, one that is laid back, informal, and often involves references to professional wrestling and the New York Jets. I started watching WineLibraryTV a few months back and find myself keeping up with most of the new episodes as well as going through the archives for topics that interest me. I’m not going to lie, I found Gary to be a bit annoying at first, but the more I watched, the more I realized he knew what he was talking about and was just being himself while having a great time doing it.

Monday night’s episode of WineLibrary TV dealt with wines that pair well with steak. Gary featured a few reds and one Riesling that he paired with a nice medium rare steak (see the episode here). He concluded that the Riesling he chose was the best match of the four wines he paired with his steak. As always, the show ended with a Question of the Day (”QOTD”) which is intended for viewers to leave their answers in the form of a comment on the episode. The question was simple: How do you like your steak?” I rarely respond to his “QOTD”, but this time I had incentive: those who responded (all 1000 or so of us) were entered into a random drawing to win a 6 liter bottle of 1992 Silver Oak Cabernet, signed by the winemaker.

My reply to the question was: Rubbed with olive oil, salt/pepper, seared medium-rare served with a slice of lemon and a Chianti or Barolo.

Motivated by my own reply to the question, I felt compelled (hungry) to make a steak and pair some wines with it myself. So last night I made a 20 oz bone-in Ribeye steak using this simple formula:

Let steak (1 1/2″ thickness) sit at room temperature for 20 minutes before cooking.

1. Rub 1 teaspoon of olive oil all over steak. Liberally sprinkle with Kosher salt and fresh ground pepper.
2. Heat a large pan (All-Clad or some other high quality metal pan) over high heat. Place steak in pan and let cook for 4 minutes.
3. Turn steak over and cook and additional 4 minutes.
4. Remove from pan, place on cutting board and drizzle with fresh lemon juice. Place foil over steak and let sit 5-10 minutes.
5. Serve with lemon wedge.

It’s that easy. The outside will be perfectly seared (see image), the inside medium-rare to perfection.

I’d pair this with a Rosso di Montalcino (or perhaps Chianti Classico) or a Barolo. A nice Burgundy would also work, as would a Malbec or Tempranillo. The best way to figure out what pairings work and what don’t, is to make a few steaks, invite some friends over, and open 5-10 different wines and see what you like the best!

Of all the fitness equipment, the best on is the rowing machine as it produces the most marked results. Although we have bowflex as well as trampoline but the results are incomparable.

4th Annual Menu for Hope

Each year the Menu for Hope asks food bloggers around the world to bring people together to raise both money and awareness for the UN World Food Programme. In it’s fourth year, the Menu for Hope is working to provide food and other necessities to those in need.

How does it work? Simple:

Each year, food bloggers from all over the world join forces to host the Menu for Hope online raffle, offering an array of delectable culinary prizes. For every US$10, the donor receive a virtual raffle ticket toward a prize of their choice. This year, the prizes include once in a lifetime experiences such as touring the elBulli laboratory with Ferran Adrià , dining on a historic British meal prepared by Heston Blumenthal, or joining Harold McGee on a lunch date to satisfy a lifetime’s worth of cooking curiosity. You can also tag along with your favorite blogger on a tour of their favorite markets, restaurants, or even receive a care package fashioned especially for you from your favorite bloggers themselves. All you need is $10 and a bit of luck.

You can see the prize list here.  A few of the great prizes are to have Gary Vaynerchuk of WineLibrary TV come tape an episode at your home, many different wine offerrings, as well as a wide variety of culinary experiences.

So head over to http://www.chezpim.com/ and take a shot at winning a great prize. Even if you don’t win, the Menu for Hope as well as many people who are in need of food, do win. Times running out, click the link today!

University of Maryland, Baltimore - Project Jump Start

A bit off the topic of food and wine, but much more important, is the problem of homelessness in Baltimore city. I’d like to bring your attention to a great organization that is run by a good friend of mine named Daniel Andersen who is finishing his PhD in Epidemiology/Gerontology at the University of Maryland, Baltimore. (Image to left is of Dan and I at an event two years ago.)

Dan started the organization, Project Jump Start, in 2005 as a non-profit group that is working to fight homelessness in Baltimore. With the help of the University of Maryland, Baltimore as well as a handful of other organizations, Project Jump Start is working to feed and clothe homeless individulas, as well as find them housing, health care, and jobs.

To find out more about Project Jump Start and to keep up-to-date on opportunities to join in on the fight against homelessness, visit www.umbpjs.com.

I urge everyone to check out this great organization and join in during this time of year when the rest of us are thankful for our families, friends, food, wine, housing and good fortunes.

Happy Holidays!

A Visit to Six of Baltimore’s Wine Bars

Cold weather, freezing rain, and snow have arrived in Baltimore. What better way to warm up, hang out with friends and meet new people than to grab a glass of wine at one of Baltimore’s many wine bars? Below is a list of some of the better wine bars in town, complete with contact information and a short review. Each of these establishments offers weekly specials, entertainment, and/or wine tasting events. See their respective websites for details.

Chesapeake Wine Company - Canton: www.chesapeakewine.com
2400 Boston St.
Baltimore, MD 21202
(410)-522-4556

With a giant wine bar situated right in the middle of the wine shop, Chesapeake wins the award for best layout of those listed below. It may well perhaps be the best overall wine bar in town. At Chesapeake, you can expect a well thought-out and reasonably priced wine selection and great customer service. You won’t find the traditional big-name California Cabernets or first growth Bordeaux’s, but what you will find is wine from small producers all over the world. Owner Mitchell Pressman does an excellent job of keeping a diverse portfolio on hand and is constantly updating their stock, always bringing in new and exciting boutique wines. The bar generally offers 15-20 wines by the glass on any given night with a few additional sparkling and dessert wines. The food menu is simple, but offers many tasty treats that go great with a glass of wine such as a cheese and olive plate or a thin-crust veggie pizza.

I’d recommend getting on their mailing list (see the website for details) as they have weekly tastings which usually run $25 as well as other great events. Try to attend one of the monthly performances by the “House Band” (typically on a Friday night) to check out owner Mitchell on bass. If you’re looking for an upbeat wine bar with great appetizers, selection and service, head over to Chesapeake!

Fleming’s Prime Steakhouse and Wine Bar- Inner Harbor: www.flemingssteakhouse.com
720 Aliceanna St.
Baltimore, MD 21202
(410) 332-1666

This premier steakhouse in the Harbor East area doubles as a wine bar. The food aside, this is the best place in town to find a glass of wine that will fit everyone’s unique tastes with 100 wines by the glass every night. The wine list and reserve wine list are both quite impressive, but don’t expect to find very many boutique wines and expect to pay premium pricing for many of their selections.

General Manager/Wine Manager Scott O’Dell is a great resource for wine recommendations to fit any palate or food pairing. If he’s not around the guys behind the bar are just as willing and able to help out. The appetizers are excellent (try the Chef’s Artisan Cheese and Charcuterie) and the Filet Mignon sandwich is the best in town. The most expensive wine bar on this list, Fleming’s is in a category of its own. Expect to rub shoulders with many affluent men and women, including many of Baltimore’s up-and-coming business professionals, as well as a few Orioles or Ravens.

Grand Cru - Belvedere Square: www.grandcrubaltimore.com/
527 E. Belvedere Ave
Baltimore, MD 21212
(410) 464-1944

Situated comfortably in the Belvedere Square shopping area, Grand Cru doubles as a wine bar and wine shop. Overall there are only around 300 wines, but the selections are well thought-out and generally boast great values from all over the world. If the good values and great service aren’t enough to get you to stop by for a glass of wine, then consider this: Grand Cru is a part of a group of shops and markets in the square which feature outstanding sushi, great artisanal breads and meats, sandwiches, fresh fruit and even a coffee shop with great pastries. You can pick up a sandwich from the deli and take it with you to Grand Cru to enjoy it with a glass of wine! Check Grand Cru out on a Friday night in the summer when there’s live music and a party going on in the parking lot of the square or for a free tasting between 1:00 PM and 5:00 PM on a Saturday.

Metropolitan Coffee House and Wine Bar: www.metrobalto.com
902 South Charles Street
Baltimore, MD 21230
(410) 576-8692

The Metropolitan has a good feel to it. Opened in 2004, this coffee house, wine bar, and full restaurant has enough food and drink choices to keep you coming back at all hours of the day or night. Great breakfasts, good espresso and coffee, and one of the best Bloody Maries in town, make the Metropolitan a great place for a Sunday brunch. As a wine bar, the Metropolitan is good, but not great. The wine list would benefit from more diversity and on two recent visits, wines ordered from the menu were not in stock. You can expect to meet many interesting people at the small (12 person) bar downstairs, or the very spacious bar upstairs which is well laid out and a great place to unwind after a long day.

As a restaurant, the Metropolitan offers an extensive menu with a lot of typical dishes (crab cakes, steaks, etc.) and some great homemade classics. You can’t go wrong with the meatloaf, but on two occasions steaks that were ordered medium-rare came out more than well. A great option for a bite to eat with your wine may be one of the many sandwiches on the menu which have always been very good. Service has always been friendly but don’t expect expert food and wine pairing advice. Check their website for details on food and drink specials, as well as events (such as Thursday night beer tastings or info on their New Years Celebration).

The Wine Market - Locust Point: www.the-wine-market.com
921 East Fort Ave
Baltimore, MD 21230
(410) 244-6166

Entering The Wine Market from the main parking area, you walk in to a small but well-organized wine shop. A few coolers on the right offer the usual suspects of beer, sparkling wines and a few cheese selections. As you move to the middle of the store you’ll find a shelf of bargain wines where it’s possible to find a very good wine for under $12. On the main rack in the middle of the shop are selections from around the world while the US inventory and spirits are on the wall to your left. Overall there is a good diversity in selections of wine, but as one might expect with the premier wine shop located near the luxe Federal Hill neighborhood, many of the selections are well overpriced.

Moving through the shop, you’ll find your way to the wine bar and restaurant area. Between 5-7 PM Monday through Thursday the bar will be crowded with young professionals taking advantage of one of Baltimore’s best “Happy Hours,” which features $3 wine, sangria, and appetizers all being served by Kelly, one of the best bartenders in town. Overall the service at the bar and restaurant is among the best in town, which cannot be said for the service in their wine shop (don’t expect a “hello” or “goodbye” when coming or going!). On the weekends the restaurant is filled with people excited to taste the outstanding creations of executive chef Christitan de Lutis: a few of my favorites are the Mac and Aged Cheddar Cheese (creamy and delicious), the Lamb Burger (perfectly seasoned), and the Braised Bison Ribs (tender is an understatement). Selections by the glass are generally between $4 and $10, with the option of a flight of 3 wines (3 oz pours) as well. You can grab a bottle from the shop and have it at the bar for a small corkage fee, or, after a few drinks at the bar, take a bottle home with you at 15% off.

Ze Mean Bean Café www.zemeanbean.com
1739 Fleet Street
Fells Point, MD 21231
(410) 675-5999

Opened in July of 1995, this “Eastern European Café” doubles as a full service restaurant. Ze Mean Bean, located in Fells Point, offers a good place to meet up with friends and have a glass (or two) of wine. The selection is good, with about 100 wines by the bottle and 6 white and 6 red wines by the glass, all offered at a generally fair price. Overall the servers and staff are very friendly and quick to refill your water and bring out your drinks, but don’t expect to get a great wine recommendation or to find out much about what you’re drinking.
As far as eats go, there are a lot of many interesting appetizers (try the “Slavic Sampler” to get the best of all worlds and pair it with a Riesling or Chardonnay) as well as quite an eclectic dinner menu. For a main entree, try the Hungarian Goulash or Pierogies for a quick warm-up on a cold winter’s night. Expect to spend about $25 a person for a glass of wine and a bite to eat. Check their website out (www.zemeanbean.com) for a calendar of live jazz music and other special events. The menu is seasonal and new specials are constantly being created, so you’re sure to find something new and exciting each time you visit.

Alone in Montalcino - A visit in November

Situated in the heart of Tuscany 70 miles south of Florence, the city of Montalcino is filled with post-card worthy scenery and world class food and wine. The town, whose name comes from a type of oak tree that once covered the region, occupies roughly 94 square miles of hillside, vineyards and olive groves, with the highest point being the location of the main Fortress at around 3000 feet above sea level. In the spring, summer an fall Montalcino is packed with tourists looking to experience the food, wine and Montalcine culture first hand. But it’s in the winter, when most traveler’s seek warm destinations that I find Montalcino to be an ideal escape from the stress and bustle of our normal lives. (Image is of the town from the Fortress)

Montalcino is very well known for its wines, which are considered by many to be the best wines in Italy. The most famous, Brunello di Montalcino, comes from a clone of the Sangiovese grape (locally known as Brunello) and made in a style first pursued by the Biando Santi family in the late 1800’s. Made to age, Brunello’s are best 5-10 years after release. Brunello’s younger sibling, Rosso di Montalcino, is also made from Sangiovese, but is created in a lighter, more youthful style and is meant to be consumed upon its release. Great food and wine, as well as breathtaking views and medieval architecture are just a few of the reasons that thousands of visitors come to Montalcino each year.

Most travelers plan their trip to Montalcino for either spring time (release of new wines) or the fall harvest. Others visit during the warm summer months to enjoy walking around town, driving to one of the over 200 vineyards, and relaxing on their hotel terrace enjoying some of the most beautiful landscape the world has to offer. But few visit in the winter months when winds howl through the narrow cobblestone streets and thick morning fogs blanket the normal 30 mile views of mountains and vineyards. (Image is from our hotel window a morning the fogs came in)

Last month Kim and I took it upon ourselves to spend a week in Montalcino during the off-season to see what, if anything, people were missing out on. After our first night in the city, we knew that we were in for something special.

Unlike the busy season, the restaurants were never crowded and in a week of dining we did not need a reservation or to wait for seating. The dozen or so wine shops were most often empty, with perhaps one or two other couples browsing through the hundreds of Brunello’s and Rosso’s on the fully stocked shelves that each Enoteca had to offer. Shop-owners were glad, maybe even surprised, to have visitors this time of year and were more than willing to answer our questions, spend time explaining the history of Brunello, and pour wines for us to taste. It was like the town was waiting for us to arrive and once we had, everyone was ready to do their part to ensure the trip was special.

Montalcino’s bakeries and cafe’s were filled with locals buying their daily breads and meats, or having a morning, daytime or late-night espresso. Even the 14^th century Fortress, a major tourist attraction, was almost deserted. At the Fortress Enoteca we did meet an older couple from New York City who (I thought jokingly) asked: “are the wines here really that good?.” I replied “you have to try them for yourself, but yes, they are incredible.” A quick laugh from the woman then a shocking confession “We don’t drink wine really” she paused waiting for my reaction. After a second of looking a Kim in disbelief, I suggested that they try them anyways, we wished each other a pleasant day, then they left, without trying any wine. It hit me then that Montalcino is much more than wine to a lot of the world.

We also spent some time chatting with a female employee of the Enoteca who was a recent graduate of NYU who moved to Italy to follow her passion for art. She seemed annoyed with interactions with us Americans, though she herself grew up in New York City and had only been in Montalcino a few months. Hopefully she’s prepared for the busy spring and summer seasons, when thousands of Americans will flock to the Enoteca and take advantage of her perfect English/Italian translations.

Our visit up some stairs and a ladder to the top of the Fortress gave us an hour of solitude on the highest point of Montalcino. We walked the perimeter twice, climbing the turrets and looking for the most amazing view we could find. In the hour we were there we took over a hundred pictures of the horizons, the town, the walls of the massive structure and each other. Without another tourist in sight it seemed as if we had all of Montalcino to ourselves.

There were downsides to an off-season visit. Many of the wineries we had hoped to visit were not open for tastings. I guess the owners and workers needed a vacation, too. Among those we did visit was Castello Banfi, an American-owned wine empire filled with English-speaking hostesses, servers, and tour guides. We had an overpriced and overrated lunch in their highly acclaimed Taverna and took a group tour (with 8 other Americans) of the massive wine making facility that was led by a very gracious, English-speaking guide. While at Banfi I felt like I was lost in a California winery as we had grown used to the small-production, intimate wineries like Il Paradiso di Frassina and the others in Montalcino.

All in all, we loved having the narrow cobblestone and dirt roads to ourselves. It’s hard to picture the traffic during peak season. Roads hardly wide enough for one car being filled with parades of tourists looking for the next winery on the map. That just isn’t for me.

There was something unique and authentic about a winter visit to Montalcino that I doubt can be understood in my words or our pictures. The only way to understand it is to take in a breath of cool Montalcine air filled with aroma’s of the changing leaves, resting vines and smoke from the many bon fires and chimney’s across town.

An off-season visit to Montalcino may be the only way to experience the real Montalcino, void of thousands of tourists, busy streets and jam-packed restaurants. With a long, exciting history, amazing vistas and great wine and food Montalcino was destined to become a major tourist destination. I’d just prefer to experience it without all the commotion. I would cherish a visit to Montalcino any time of the year, but if given the choice, I’ll be there in the winter. I’ll see you next November, Montalcino!

Note: All images are copyright Michael Mohammadi, 2007. Please contact: michael@foodandwineblog.com for information on reusing these images.

Three sparklings, two Champagnes, and one night of celebration

Sparkling wine can turn any meal into fine dining, any night into a celebration, and any celebration into a great party. Rightfully so, it is always a good idea to have a few bottles of bubbly in your fridge especially with New Years Eve just around the corner. But before stocking up for the holidays, keep these tips and sparkling recommendations in mind. I wish you all safe and happy holidays!

First remember that all Champagne’s are sparkling wines, but not all sparkling wines are Champagnes. To be a real Champagne (always with a capital letter “C”), the wine must have been produced following the rigorous standards set by French wine law and only in the French DOC (recognized wine region) of Champagne. Because of the limited production of real Champagne, it tends to be quite pricey.

The primary grape varieties used in Champagne are Chardonnay, Pinot Noir and Pinot Meunier. On the label you may find terms such as “NV”, which indicates that the grapes used to make the wine came from multiple vintages. A designated year on a Champagne means it’s a vintage Champagne (only made in years where conditions were optimal) and usually more expensive than NV. Finally, the term Brut denotes that it is semi-dry appears on a majority of the labels, whereas demi-sec, denotes a sweeter wine.

The first Champagne I recommend is Taittinger NV Brut Champagne ($36) which is very crisp, has good amounts of peach, honey and vanilla and has very good structure. This is much more bang for your buck that the more popular and similarly priced Veuve Clicuot. For around $40, NV Heidsieck Champagne Brut Blue Top Monopole is another excellent choice with great structure and balance, as well as plenty of fresh flavors.

On to the sparklings!

The Italian equivalent of Champagne is Prosecco. It comes from white grapes grown in the foothills of the Alps in the Venuto region of northeast Italy. Prosecco is generally a pale/straw color with a fresh melon and citrus flavors as well as honey and nuts. Prosecco has a crisp, refreshing finish and is a great, affordable way to celebrate any occasion. I highly recommend the Prosecco di Conegliano-Valdobbiadene Extra Dry NV which can be found for $13 and is filled with great fresh fruit flavors and lots of refreshing bubbles.

My personal favorite alternative to Champagne comes from the Catalonia region of Spain and is called Cava (literally meaning “cave” or “cellar”). Produced in Catalonia for hundreds of years, Cava is light, crisp, filled with apple and citrus, and quite refreshing. One of my favorite produces of Cava is Avinyo; look for the Brut Reserva which is less than $15 and a lot of bang (and bubbles) for the buck!

And of course there are many versions of sparkling wines produced right here in the USA. The styles of these are quite diverse and rather than get into the details of each, I suggest to you a glass of Domaine Chandon Brut Classic (one of my favorite California-made sparklings) and an hour or so of Google searchers!

A few tips

• When serving a sparkling wine, be sure it is chilled properly (42 degrees for non-Champagne, 45-50 degrees for NV and vintage Champagne).
• The best way to open the bottle is to use the following method. Remove the foil from the top of the bottle. Gently unwind the metal twist-ties and dispose of the cap. With one hand firmly grasp the base of the bottle while placing the other hand on the cork. In one quick motion, turn the base of the bottle while pulling the whole bottle down and away from the cork. The hand that is securing the cork should remain in place throughout the process. Caution: due to the pressure of carbonation in the bottle, use extreme care when opening any sparkling wine. Never aim the top of the bottle at any living object! An alternate method for opening a Champagne bottle is the more advanced “saber” method which involves chilling the top of the bottle in an ice bucket, then running a saber up the side of the bottle at a 45 degree angle to cause a splitting of the glass (see image to the right, not recommended for beginners!).
• When possible use a Champagne flute: the shape of the glass helps preserve the bubbles. One final tip, sparkling wines and Champagne go great with many different foods (especially Sushi and spicy foods like Thai), so experiment and have fun!

As you can see there are many options for sparkling wines at all different price ranges. Whether it’s for dinner on a Tuesday night or to toast in the new year, a great sparkling wine or Champagne can turn any occasion into a celebration. Cheers!

Tasting Notes: From our forums!

I’m working on a new forum that will prevent the ridiculous amount of spammers we get. I predict that I will lose all the content in this forum, so I’m transferring tasting notes over from the forum to this post! Without further ado, the notes by contributor name. Thanks to all who contributed!

Michael Mohammadi:

• Alandra 2005 - Portugal Vino de Table Rogue: A blend of “traditional Portuguese grapes”, this wine was only $8 but was pretty good. Allspice notes with red cherry, currant, cinnamin. Took time to open up but it developed nicely in the glass.
• Avinyo Brut Cava Rosada Reserva $20: Very bright red, quite dark for a Rose. Plenty of crisp, small bubbles. On the nose I got cherry, melon, citrus with cherry on the palette as well as some salt-water taffy. Crisp with a dry finish. It was OK - my rating : 87 ptsAnother Cava - this time a Rose (100% Pinot Noir) from Avinyo
• Chateau du Barail Bordeaux Blanc - 2006: A young, crisp Bordeaux Blanc (about 60% semilion blanc, 40% sauvignon blanc). Quite a floral nose with hints of lavender and wet stone. Fruits are pleasant but fall off quickly into a mineral and citrus finish. Good wine for the price (Around $8.00) but not great. My rating: 82 pts

Ahleah:

• Bouchaine Pinot Noir Carneros 2004: I had an amazing dinner at Equinox in DC over the weekend, including this wine. I never really got into Pinots for some reason, but I took the recommendation for pairing with my meal (grilled quail followed by duck). The wine definitely went very well with the food. The main flavors that stood out to me were cherry and chocolate, with a little bit of coffee in the finish. Overall very good wine.

Aubrey:

• 2005 Banfi Brachetto D’Acqui Sparkling: Light, bubbly and delicious. Perfectly sweet with lots of berries. A good after dinner drink. Would definitely get it again!
• Cono Sur Pinot Noir 2007: Crazy little Chilean wine. Very different from most of the pinot noirs that I’ve had. Lots of fruit on the nose. Surprisingly big, aggressive fruit flavors from the moment it hits your tongue. The fruity explosion makes it fun. Had an abrupt finish, but at only $12 its hard to hold a grudge.
• 2006 Mollydooker Goosebumps: Offered the strange combination of chocolate, blackberries and cream soda on my palate. Long finish. Interesting, odd and a bit disappointing (especially for the price - ~$70). At least the bubbles were fun.

Brian from Montreal:

• 2002 Terre Dei Volsci VELLETRI: A very nice Italian red wine that a friend of mine from Italy suggested to
  accompany a pasta dish that she supplied a recipe for! Very nice easy drinking wine!
• 2006 Santa Cristina TOSCANA Sangiovese: Another wine that my friend in Italy suggested. This one is becoming one of my top 5 favorites. Goes good with everything, even just by itself! P.S.. for Mike….no recipe was supplied with this one!! This wine goes good with air!!!
• 2006 Chateau Des Tuileries - Bordeaux: Selection De Luze - This wine came to me as a “suggestion” from the person who worked at the Wine store. Something that went good with cheeses. Well, I was disappointed. Wine tasted “young” to me and I think it may need to sit for another year. P.S…But I still drank it!!
• 2005 FETZER - Valley Oaks : Cabernet Sauvignon: OK..Ok..I must admit I am slightly biased here as I visited Napa Valley back in 2002 and my favorite vineyard I visited was Fetzer, but this Canernet Sauvignon, year after year, has constantly been at the top of my list. One of my top 3. Full bodied, nice taste!
• 2004 Saint Chinian - Chateau Cazal-Viel (FRA): Most Saint Chinian reds I’ve had over the years are trustworthy, very good wines….this one is no exception and is a strong member of the under $20.00 club!
• 2003 Duque de Medina: Duque de Medina is a Spanish red that caught my eye. A 2003 bottle for under $10.00 (CDN)?! I decided for that price, what do I have to lose. Well, that was about 3 months ago, I have been buying it on a regular basis since. It’s a Tempranillo & Garnacha grape from the Carinena region of Spain. I’ve had it just alone, or with a salad or with a steak and it always held it’s own. Very nice wine!

Donna:

• Avalon Napa Valley Cabernet Sauvignon, 2004: i really loved this napa valley cab! i recently went into mt washington wine co. looking for another napa cab produced by honig that i hoped would go nicely with an eggplant dish we were making for dinner (i had previously tried the honig cab with mike and kim and really enjoyed it!). blake (i think) at mwwco knew they didnt have the honig in stock and so he recommended the Avalon, which he said he actually preferred over the honig. the Avalon opened up right out of the bottle, making it great for enjoying while preparing our meal and munching on bread w/oil/basalmic for dipping. i tasted a variety of rich berries, with a strong raspberry start and hints of blackberry/cherry flavors. this wine left a smooth and warm, almost nutty finish that had me coming back for sip after sip. i would most definitely pick this one up again! and affordable too! (please note, im not 100% sure on the year, but for some reason 04 pops into my head) cheers, fellow vino lovers!
• Orleans Hills Viognier 2006: i tasted honey and pear. this 06 with organically grown cali grapes has a rich, buttery finish that didn’t last quite as long as i’d hoped. wonderful with bbq’d chicken/veggies & mashed potatoes. i definitely recommend this bargain white (@ 14 buckaroos at mwwco, im sure you’d find it even cheaper at the wine source!)
• Louis Jadot Beaujolais 2005: this 05 was super tasty once it loosened up for about 20 mins. on my first sniff, i smelled floral and lemon scents that i later felt opened up into a mainly jasmine aroma with a hint of lavender just before tasting. i tasted rich earthy minerals with a hint of chocolate in the warm and sultry finish. very tasty paired with steak kabobs and baked potato. mmm mmm mmm.

“DrinkSomeWine”

• 2004 Switchback Ridge Petite Sirah Peterson Family Vineyard: Rich fruits, mild acidity, mouth drying tannins. Quite a treat! 88 pts

StarkeyJ“:

• Juno Pinotage Rose: juno is a company from south africa. the labels are designed by a local, to the vineyard s a, and are painted of beautiful women. the name juno is the goddess of women. a very well balanced rose. lite fruits, a small tanic structure. rose is one of those wines that can be made very poorly and can be made very well. pinotage is a strange choice, but made a very elegant wine.

“SWine009″:

• 2005 Bernardus Chardonnay: Only $20 and was incredible. Tropical fruits, citrus aroma with opulent palette of citrus, minerals, vanilla bean. Lovely wine. Very highly recommended.

“TheWinO”

• 2001 Robert Mueller Pinot Noir Emily’s Cuvée: Great cherry fruits layered with hints of butterscotch. The balance of this wine was quite remarkable with a nice meal. Overall it was quite good and everyone was happy with it.

The most common fitness equipment undoubtedly is the famous treadmill. These days there are treadmills with a heart rate monitor as well. Nowadays, the kettler is becoming quite popular too.

WBW #40: “Que Sirah, Sirah”

Hi everyone, welcome to the 40th edition of “Wine Blogging Wednesday” (WBW) and my first time participating. Wine Blogging Wednesday began in the Summer of 2004 as a way to bring together the wine blogging community. The idea is simple, one day each month bloggers are given a wine region or type of wine as a theme of which they must choose a bottle of wine, taste it, review it, and post in on their site. The person who nominated the theme for a particular month is then in charge of linking together all of the posts on their own blog. Over 3 years later, the event is still going strong with participation from more than 30 bloggers from around the world. For more information, see the Wine Blogging Wednesday website at: http://www.winebloggingwednesday.org/

This month’s theme, hosted by Sonadora at WannaBeWino , is Petit Sirah.

Petit Sirah is an interesting variety as far as grapes go. It wasn’t until 2003 that with the use of clonal analysis, it was confirmed to be the same grape as the Durif grape of France. In fact, it wasn’t until around 2002 that I realized that Syrah and Petit Sirah were not the same thing (everyone has to start somewhere!). I have grown to love this once orphan grape. Wines made with Petit Sirah tend to have good structure from the big tannins as well as great color and a range of dark fruits and spice. Although Petit Sirah isn’t widely planted (60 or so vineyards in California according to winespros.org), you can find it on the shelves of most any wine shop. There is quite a following for this wonderful variety, including a very cleverly named organization and website “PS, I Love You” (www.psiloveyou.com).

This month I chose to review the 2005 Vinum Cellars “PETS” Petit Sirah which comes in around $12. The name, PETS, is a common knickname for the Petit Sirah grape. This wine was dedicated to the winemakers (Ken Wilson) dog Tanker. Having 3 dogs myself, I appreciate the sentiment and wonder what I would call a wine that I made to dedicate it to all three dogs…perhaps “muddy yard” would work.

The 2005 Vinum Cellars “PETS” Petit Sirah ended up being an amazing find. Great deep plum color with an inviting nose of dark berry, fig, and a touch of black pepper. The palate is surprisingly complex with flavors of dark fruits, blueberry, buttered toast, and miscellaneous herbs and spices. The finish is long, tannins are quite refined, and just before the wine leaves, it brings a few spice notes that make you wonder “all this for $12?” (which includes a small donation to local animal shelters). Drinking great now (let it open a bit in the glass), buy a case and enjoy it for the next two (or more) years. My rating: 91 pts, OV (outstanding value).

Make sure to check out the fellow bloggers websites which can be found linked at Sonador’s page at WannaBeWino!

Brunello Tasting Report Part II - 2000-2002 Vintages

 

Welcome to Part II of the two part series on Brunello di Montalcino! Part I was pre-2000 vintage Brunello’s that were tasted on a recent trip to Montalcino (see image to left!). Here, I offer notes on Brunello’s from vintages 2000-2002. Some of these are not exported, but I felt like including all the notes (well, not all the notes, I have notes on about 3-5 more wines that I need to locate in our receipts and scrap paper!). Overall, the wines were incredible with the 2001 vintage being outstanding (as reported previously by Wine Spectator and others). I had heard a lot of bad press about the 2002 vintage, but overall I didn’t think it was as bad as other critics made it out to be. Sure they won’t hold for as long as the 2001’s, but some of them were drinking quite nicely now. Rest assured though, many of the winemakers informed me that the upcoming vintages should provide some very incredible wines.

Banfi 2001 Brunello di Montalcino: Nose of dark fruits and toasted oak. On the palate, there is berry and plum, touch of vanilla. The wine is big but lacks real elegance or finesses with a bit of spice and earth component carrying it through a medium finish. Others have rated this wine much higher. My rating: 89 pts, GV

Banfi 2002 Brunello di Montalcino: Very rich, dark fruits, big cigar box component on the nose. Blackberry and cherry through the palate with chocolate standing out. Chewy tannins with some finesse. Good considering the overall quality of the vintage and definitely better than the 2001, which surprised me. My rating: 90 pts, GV

Banfi 2000 Brunello di Montalcino Poggio Alle Mura: Nose of herbs, rosemary and blackberry with a fresh forest component. The style of this wine was very Brunello-esque with a good range of concentrated flavors on the palate, big, velvety tannins and a medium-length finish. Drinking well know, give it another 5 years. My rating: 92 pts, GV

Casanova di Neri 2000 Brunello di Montalcino Cerretalto: From a very well known and respected producer, this 2000 Riserva was drinking very nicely. A lot of what I expect from a good Brunello: autumn forest with blackberry, raspberry, licorice. The tannins are very elegant and the finish goes on and on. The 2000 is drinking quite nicely right now and should continue to drink well for 10 years or more. My rating: 94 pts, GV

Image: Vines of di Neri

Casanova di Neri 2001 Brunello di Montalcino Cerretalto: I had very high expectations for this “100 point wine” (rated by James Suckling of Wine Spectator - see my article on 100 point wines) and was a bit skeptical of what I had read. I was not at all disappointed. There is so much going on in this wine it took me a while to put it into words. I went back and forth between smelling the wine and swirling for an hour, with only a few sips mixed in between. In no particular order I noted blackberry and raspberry, chocolate, currant, smoked wood. The tannins are complex and refined on so many levels and the finish, oh the finish…it’s sad it does eventually finish. This may be one of the first wines I ever give 100 points…but it’s still a few years away from that. Still, a stunning wine. Pricey at release, this wine is unaffordable following the stellar score. My rating: 97 pts, CV

Col d’ Orcia 2001 Brunello di Montalcino: Decanted from 375 mL. Black cherry, and blackberry with a big earth and forest floor component. Very traditional BdM with mouth-drying tannins, good acidity and a strong finish. The wine was good on it’s own, but really stood out with the roast beef in Brunello sauce. My rating: 90 pts, VGV

Cerbaia 2001 Brunello di Montalcino Riserva: Aged in large, Slovenia oak barrels with grapes from the higher elevations of Montalcino, this Riserva is quite exuberant. The wine really was beautiful in the glass with bright ruby color. The fruits in this wine are elegant with a lot of cherry and blackberry with hints of vanilla throughout. The tannins have great presence and are very refined. A very good Riserva at a very good price (if you can find it). My rating: 94 pts, VGV

Croce di Mezzo 2002 Brunello di Montalcino: Red fruits as well as some dark cherry with a good pepper component on the nose. Big tannins but not very good integration. Spice returns on medium-length finish. My rating: 85 pts, OKV

Fattoi 2001 Brunello di Montalcino : Decanted from 375 mL. Brilliant dark ruby color. Nose and mouthful of ripe dark fruits, leather, spice. Great on the mid-palate with a lot of ripe fruit flavors carrying the wine through medium tannins and good length on the finish. My rating: 89 pts, GV

Ferrero 2002 Brunello di Montalcino: The bottle wasn’t flawed, but it was a bit off. I noted flavors of cherry, mushroom, and cough-syrup with mild tannins and a medium finish. My rating: 83 pts, PV

Image to the left are the vines at Fuligni

Fuligni 2001 Brunello di Montalcino: Dark ruby color. On the nose a lot of dark fruits and a touch of vanilla, mushrooms, llicorice. The wine starts and finishes strong – dark cherry, blackberry and anise with big, velvety tannins and a 20-30 second finish. Quite good. My rating: 93 pts, GV

Il Paradiso di Frassina 2001 Brunello di Montalcino: Maybe it’s the music that is played throughout the vineyard for the vines, or the love and care of the composer and winemaker, whatever it is, the wines of Il Paradiso di Frassina were very good. This 2001 Brunello showed great fruits and spice notes. The tannins were complex yet soft and the finish offered cherry notes and was long. My rating: 93 pts, VGV

Image to the right is from Il Paradiso di Frassina - Story on this lovely vineyard to come!

Il Paradiso di Frassina 2002 Brunello di Montalcino: This was definitely my favorite of the 2002 Brunello’s that we tasted. It’s location north of Montalcino and at a lower elevation allowed for earlier picking of the best grapes prior to a lot of the bad weather in the 2002 vintage. The nose offered floral notes, cedar and miscellaneous dark fruits with plum and cherry on the palate. Great structure, big tannins and a long, story-telling finish. My rating: 91 pts, VGV

Le Potazzine 2001 Brunello di Montalcino: A lot of fruit on the nose with plum, currant standing out. Big forest floor component. The fruits really stand out early but really come together nicely through the mid-palate with spice notes. Big yet delicate tannins with a long finish highlighted by cherry notes. This opened up very nicely over 30 minutes and I imagine another few years in the bottle would do it wonders. My rating: 92 pts, GV.

La Serena 2001 Brunello di Montalcino: Opened for 30 minutes before tasting. Pretty standard Brunello here: dark garnet color, cherry, leather, earth on the nose. Spice notes, earth and dark fruits show up immediately on the palate with the spice returning on the finish. Overall good balance with silky tannins and medium acidity. My rating: 91 pts, GV

Lisini 2001 Brunello di Montalcino Ugolaia: Great dark ruby color with a nose of cherry, blackberry, vanilla, cedar. Huge body with very big, mouth-drying tannins and very good balance. Long finish with spice showing up near the end. Pricey, but very good. My rating: 95 pts, GV

Mastrojanni 2001 Brunello di Montalcino: An interesting character of a wine from the start. A lot of dried herbs, allspice, currant cherry and a fresh green countryside on the nose. Blueberry and dark cherry on the palate, with a good amount of acidity and moderate tannins, medium finish. A little closed up but approachable. My rating: 90 pts, VGV

Montecarbello 2001 Brunello di Montalcino Riserva: Purchased at Les Barrique in Montalcino. First bottle was corked and returned to the store. The wine began with a good amount of earth, red and black fruits, earth, spice and dried herbs. Good overall balance with medium tannins and a medium length finish. My rating: 91 pts, VGV

Pietroso 2001 Brunello di Montalcino: Plum and berry flavors with thyme and vanilla. Medium bodied, refined tannins, medium finish. My rating: 88 pts, GV

Santa Lucia 2001 Brunello di Montalcino: Big nose of dark berries and black cherry. Fresh earth component with a touch of spice. Well structured but a bit tight right now with medium tannins. Give it a year or a long decant. My rating: 89 pts, GV

Image to right is of Kim at our tasting at Santa Lucia!

Santa Lucia 2001 Brunello di Montalcino Riserva: Dark berries, licorice, cedar with a full body, smooth tannins, long finish. Good balance, still a bit tight – a great find. My rating: 92 pts, VGV

Santa Lucia 2002 Brunello di Montalcino: A good value from the 2002 vintage with a nose of black fruits, cedar and a touch of spice with licorice and dark cherry. Good earth component, medium tannins, medium finish. My rating: 87 pts, GV

Valdi Sug 2002 Brunello di Montalcino: My notes on this blend from 3 vineyards in Montalcino were not very detailed. We stopped into the wine tasting room only for a few moments and left having only tried this 2002 BdM. I did note solid dark fruits with good structure and a medium finish. My rating: 86 pts, GV

Verbena 2001 Brunello di Montalcino: Nose has a lot of ripe, dark fruits, vanilla, chocolate and a petrol component. The wine took a while to open but when it did it showed earth, woody blackberry, dark raspberry, and plum notes. Good structure and smooth tannins, medium finish. My rating: 89 pts, GV

Downtown Montalcino: Picture taken from the top of the Fortress:

Food and wine pairing: Key lime torte and…

Key lime torte is one of my favorite desserts. A delicate crust, wonderful custard filing and a sugar and lime sauce is a great way to finish a meal. Recently I really enjoyed a glass of Donny Boon Muscat Vin de Glacier (2005, $15 / 375 mL) with a slice of Key lime torte. The pairing was almost perfect. The flavors in the wine melted together with the torte, and the acidity of the wine was a perfect match for the creamy custard filling.

Have a better pairing idea?  Leave a comment and let us know!

Is Ignorance Bliss? The evolving palate.

Although wine ratings are subjective and only useful when you have an understanding of the background and palate of the person that is scoring the wine, I support their use and post ratings on this website (see My Ratings page for my system). Lately I’ve been thinking about my ratings and thinking of ways to improve my reporting of the quality and value of the wines I taste (see my new “Value” rating system). I’ve also noticed that in all of the reviews I have written, I have yet to give a wine a rating of 100 points (perfect score). While I have had 100 point wines (per other critics ratings) I do not feel that I have had a “perfect” wine. This leaves me asking myself, am I stubborn? Is there even a difference between 99 and 100 points? Maybe not from a bystander’s perspective, but from my perspective there is. Read more

At age 48, Austrian Winemaker Alois Kracher Passes Away

Chemist turned winemaker, Alois Kracher, Jr died during the early morning hours on Wednesday, December 5, 2007 from complications due to cancer. Mr. Kracher is best known for his sweet wines, of which his amazing work with the 1991 vintage caught the acclaim of wine critics around the world. He was awarded “White Wine Maker of the Year at London’s International Wine Challenge on six different occassions. Today the wine world has lost a great winemaker and friend.

The Kracher estate is located in the Burgenland region of eastern Austria.

Homemade, authentic and simple Pizza recipe.

Here are a couple very simple recipes for some really good, almost authentic pizza’s that Kim and I made recently. For the dough, you can use the pre-made dough balls which can be purchased frozen in the store, or try the simple dough recipe that follows.

Pizza 1 Ingredients

• 6 oz Fresh Mozzarella Cheese
• 2 cans of Flat Anchovies in Olive Oil
• 2 Tbsp Capers in water
• 3/4 cup good Marinara Sauce (try Sun of Italy brand)
• 1 large Pizza Dough rolled flat or circled (recipe follows)
• 1 Tbsp Dried thyme, basil, and rosemary
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Crushed Red Pepper

1. Pre-heat oven to 400 degrees F
2. Rub a pizza pan/cookie sheet with olive oil and sprinkle with dried herbs and crushed red pepper
3. Place dough (rolled thin) on pan, rub edge with olive oil (can sprinkle with herbs if you desire)
4. Thinly spread marinara sauce over the dough.
5. Top with pieces of cheese, anchovies, and capers. Sprinkle top with pepper and olive oil.
6. Place in oven for 15-20 minutes, or until bottom is golden brown.
7. Serve with bowl of olive oil for dipping crust.

Pizza 2

• Replace toppings of Anchovies/Capers with 2 oz Fresh Basil Leaves. Also, sprinkle dough with Salt (salt not needed in Pizza 1 due to saltiness of anchovies). I like to roll the dough very thin as well for this pizza so the basil does not burn.

Serve with a Chianti or other Italian wine (a Barbera d’ Alba went great with the first pizza).

Homemade Dough (Variation of Mario Battali Recipe)

1/4 cup Chianti (or other red wine)
3/4 cup warm water
1 1/2 ounces fresh yeast
1/2 tablespoon honey
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon plus 1 tablespoon olive oil
3 1/2 cups flour

Place wine, water and yeast in a large bowl and stir until dissolved. Add the honey, sugar, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 60 minutes.

For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

People usually prefer liposuction and methods like laser hair removal to usually skin care products despite the fact that mary kay has tried its best to encourage otherwise.

Next Page »