The Wine Spectator - Reasons to join their forums

The Wine Spectator is one of the top wine magazines in the world and an excellent resource for wine news, vintage quality, new producers, wine travel and overall anything to do with wine. The articles by Matt Kramer are outstanding and I’m a big fan of James Suckling (although I don’t always agree with his tasting notes) as he reviews Bordeaux and all of Italy - two wine areas I love.

The printed magazine aside, their website is an excellent resource for wine ratings, expert blogs (Suckling is very active and always has great topics, Maynard from Tool has a blog about his wine pursuits) as well as restaurant reviews and travel resources. But these features are all “premium” requiring an online subscription. There is another part of the Wine Spectators website that is free which serves as an outstanidng food, wine and travel resource, and can lead to good online and offline friendships. It’s filled with a wide range of people from the articulate to the…well, not so articulate, the expert to the beginner. The area I’m talking about is the Wine Spectator Discussion Forums.
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Wine Club Meet-up Tonight! Blues, Jazz, Great Food and Zinfandel

Just a reminder that tonight is the wine club meetup. We’re at full capacity for the event. I recommend car pooling if you can and as always, a cab is a great way to go- especially when we’re tasting 15 or so wines!

I look forward to seeing some of you tonight at 7:00 PM and the Darker Than Blue Cafe! If you need directions or have any questions, give me a call!

For those of you who aren’t joining us, there is a great Loire Valley tasting at the Chesapeake Wine Company tonight.  The tasting begins at 7:00 PM and costs $25.  The lineup for tonight:

1. de Grenelle Chenin Blanc Brut NV - Saumur
2. Yves Lambert Cabernet Franc/Sauvignon Cremant Brut Rose - Loire
3. Dorices Muscadet ‘06 - Muscadet de Sevre et Maine
4. Boulay Sauvignon Blanc ‘06 Clos de Beaujeu - Sancerre
5. Boulay Sauvignon Blanc ‘06 Reserve de Comtesse - Sancerre
6. Pinon Chenin Blanc ‘06 - Vouvray
7. Pascal Lambert Cabernet Franc ‘05 Tradition Graves - Chinon
8. Joguet Cabernet Franc ‘05 Les Varennes du Grand Clos - Chinon

A message from Lucy: ECEFCJN V

If you’ve never received a message from a 8 month old…then you might not know what “ECEFCJN V” means.  My sister gave my niece Lucy control of the keyboard for a few seconds tonight and this is the message I received.  This might not mean much to anyone else, but being Uncle Mike, 500 miles away, seeing “ECEFCJN V” means the world to me!

Anyways, just a reminder on how great family is!  I hope you all are close with your loved ones- no one better to share wine with than your family (even a brother-in-law, love ya Dane!).

Cheers!

Looking To Buy: Small goat farm somewhere near Baltimore, prefer at least 5 “fainting” goats

Have you ever tried to buy a small goat farm? It’s not the easiest thing to find online. Cows are one thing, but goats…whew. I can’t even find anything on Craigslist or Ebay! Oh, and the ones available aren’t even the right kind! So here’s my plea to you all- where are all the fainting goat farms?

As you may know, fainting goats (myotonic goats) have a neurological condition that causes their muscles to freeze for 10 seconds or so when they are startled. The result (seen above) is the goat becoming temporarily paralyzed (though not unconcious) regardless of whether they were running, standing or just walking about. Seems like a bizarre pet or animal to raise, know? Then you’re wondering why I am looking for a fainting goat farm?

Because in less than two weeks Kim will be having a milestone birthday (let’s call it her 21st) and her first birthday request came in: a fainting-goat farm. I was hoping the full kitchen, dining/bar area, backyard renovations were going to be sufficient…but she wants goats! I’m a lot easier to shop for, I just want 30 or so acres of vineyard area in Oregon or Northern California!

If anyone out there is looking to get rid of a small goat farm or a few fainting goats- let me know!

Flavored Malt Beverages ARE NOT BEER! Score one for the good guys.

You may remember my reporting on the “Definition of Beer” bill that I sat in on last month in the Maryland State Senate. This topic deals with the classification of “Flavored Malt Beverages” as “Beer” versus “Spirits” or other classifications. This has implications on tax law as well as who is allowed to sell these “Alcopops” (as they are also referred to.

I, as well as state attorney general Gansler, am totally against this change in the classification of FMB’s to “beer” (again read the previous post). Unfortunately, our representatives voted in favor of the wholesalers/distributors to classify these “alcopops” as “beer” (take a look at tax records to see how much money lobbyists contributed to our representatives campaigns in the last few years…it’s sickening).

But, wait, good news!: The Baltimore Sun (and our friends at Vinotrip) reported that on Wednesday, Governor Martin O’Malley came through, delaying the signing of the bill as he considers the repercussions of such legislation. Now might be a good time to contact your local legislature or send a letter to the Governor to let him know that we citizens of Maryland won’t stand for FMB’s being classified as beer.

Today Begins the St. Michael’s Food and Wine Festival

Some great wines being poured this weekend and daily tickets are only $45! Definitely worth checking out. Thanks Donna for reminding me

The 2008 St. Michaels Maryland Food and Wine Festival

The 2007 St. Michaels Food & Wine Festival, held on the beautiful grounds of the Chesapeake Bay Maritime Museum, drew several thousand people, from April 26 - April 29, 2007. Attendees were entertained with great jazz, guest chefs, recipe demonstrations, wine seminars, wine tastings, and food and wine related exhibitions. One-of-a-kind wine dinners were prepared at fine restaurants throughout the area.

St. Michael’s Food and Wine Festival

A short note on QPR

What is QPR?
A wines Quality to Price Ratio (QPR) is an assessment of a wines value based on the ratio of how good the wine is to how much it costs. Wines with high QPR exhibit good value and are generally recommended (the quality of the wine warrants its price). In contrast, a low QPR wine isn’t unnecessarily a bad wine, just one that isn’t worth the money.

QPR based wine ratings are used either in place of, or along side, traditional numerical ratings. These tend to give consumers a better idea of whether a wine is worth the price. For instance, I would purchase what I feel is an 89 point wine if it was $15. This is a good quality for the price. Take that same wine, and put it at $25, and to me (and many people), it’s no longer worth it. With thousands of other wines avaialable, I’m better off seeking out another bottle of wine before spending this much on what I would consider 89 points. Read more

Wines for Spring Part II: A Shopping List - 20 wines to kick off any springtime BBQ!

Part II of my Spring Wine Guide (Read Part I here): The chill of winter is ready to be packed away with your snow pants and wool sweaters in exchange for bathing suits and tank tops. If you’re like me, this time of year you’ll also transition from drinking big red wines every night to more Champagne, crisp whites, and Rose. Sure you’ll still have a big Cabernet or Barolo with a nice dinner indoors, but on a warm spring or summer night its best to kick things off with one (or two, or three!) bottles of a light, slightly chilled wine.

Here are my recommended wines for this Spring organized by Country and Price, with truncated tasting notes (Pink text = Rose wine, Green text = white or sparkling wine, Red text = red wine):

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What $500,000.00 will get you…

Package A - Surf and Turf: 2006 Ferrari F430 Spider and a 40′ Searay Yacht ?

Package B - A Beach House in Oregon

Package C - 27 Bottles of old, fermented grape juice (Pinot Noir)
From Yahoo: “While the global credit crunch has forced many consumers to rein in spending, one Beijing-based billionaire has splashed out a record $500,000 on 27 bottles of red wine, London-based Antique Wine Company said on Saturday.”

“The client bought 12 bottles of Romanee Conti 1978, two bottles of the 1961, 1966, 1996 and 2003 and single bottles of the 1981, 1990, 1992, 1995, 1999, 2001 and 2002.”

I guess if you are a billionaire, you already have multiple yachts, Ferrari’s and beach houses. For the rest of us though, it’s hard to imagine that 27 bottles of wine could be worth that much. I guess it’s all relative!

Tasting Note: 1978 Freemark Abbey Cabernet Bosche Vineyard

After a weekend involving ripping out the kitchen (we’re doing a complete renovation, image below shows new washer/dryer!). it was nice to open a 30 year old wine in a pre-celebration for Kim’s upcoming birthday! Here are a few pics of the renovation, as well as the tasting note on the wine. Explanations for the tasting note are at the end!

1978 Freemark Abbey Cabernet Bosche Vineyard: Stood up for two weeks in the cellar to let the sediment collect. Light seepage which worried me. The cork came out perfectly in one piece. Decanted very gently only to remove sediment of which there was a significant amount. In the glass the wine reddish with some bricking. The nose had sweet scents with some rhubarb and earth. Surprisingly the wine wasn’t maderized or gone. After 10 minutes in the glass fruits emerged, although very subtle, blackberry. The wine begins actually quite nice, but falls apart near the finish when the tannins that survived show up as well as a big mouthful of coffee. Long over the hill but still drinkable. Overall I was happy with the bottle! My Rating: 85 pts

• Standing the wine up: When you are preparing to drink an older wine, it’s always recommended you stand the bottle up for a few weeks to allow the sediment to collect at the bottom of the bottle.
• Decanting very gently over candlelight, will allow you to pour only the wine into the decanter while keeping the sediment where it belongs, in the bottle!
• A wine that is “maderized” has been “baked” (oxidized) and suffers from a tangy, acidic profile.
• Wines that are “over the hill” have surpassed their suggested drinking window and can be either drinkable or far beyond anything palatable.

Restaurant Review: Luna Del Sea - Baltimore, MD

Overview

Ambiance: Casual attire
Food: Upscale yet traditional seafood
Not extensive, pricing a bit high, “house” wines were OK.
Service: Our severs were very friendly and attentive. Great dinner recommendations, little wine knowledge.
Pricing: $$$ (Dinner for 2 with appetizer/dessert/wine/gratuity around $150)
Wine List/Corkage: No corkage available. Limited wine list, pricey but a few good finds.
Attire: No specific dress code.
Overall rating: Average- Fresh seafood (albeit some dishes are quite heavy and diluted), good service, perfect place for pre-game oysters and beers, nice dinner for a special meal out.
Location/Contact Info: http://lunadelsea.com/
300 West Pratt Street
Baltimore, Maryland 21201
Voice: 410-752-8383
Fax: 410-752-8844

Summary: Baltimore’s fine dining scene has no shortage of seafood restaurants. From corporate-owned establishments to local fish houses, there are many to choose from. Picking one, especially for a nice dinner out, can be a daunting task.
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Try this Portuguese “cocktail” this warm, Spring weekend!

Try this quick and easy Portuguese mix for a refreshing cocktail on a spring or summer night.

Ingredients

• Dry White Port Wine
• Tonic Water
• Lime
• Ice

Simple: Just mix the Port Wine and Tonic Water in a 1:1 ratio, add a squeeze of fresh lime and garnish with the lime wedge. Serve over ice in any wine glassware.

A few to consider:

Quinta Seara D’Ordens White Porto Fino
Taylors Chip Dry White Port NV
Burmester Extra Dry White Port

*Image free from dreamstime.com

Recipe: Cinghale (Wild-Boar) Sausage and Shrimp on Greens

A very easy and quick appetizer I came up with one night while figuring out a new way to make shrimp. Any mild sausage could be used as a substitute if cinghale is not available.

Ingredients

• 8-10 jumbo shrimp, peeled and deveined
• 3 Tablespoons Shallots, chopped fine
• 1 large clove garlic, chopped fine
• 1 tablespoon butter
• 1/4 cup dry sherry
• 3 oz wild boar sausage, chopped roughly
• salt/pepper
• 1 tablespoon extra virgin olive oil
• 2 cups arugula, spinach or other preferred green

1. Saute garlic and shallot in olive oil over medium heat. Add sausage after 2-3 minutes and cook for 3 additional minutes.
2. Deglaze pan with sherry - allow to reduce for 3 minutes. Add butter.
3. Once melted, add shrimp for 2-3 minutes per side. Coat well with sauce while cooking.
4. Plate on bed of greens and serve with sauce as a dressing.

Wine Pairing: 2004 Dutton Estate Chardonnay Dutton Ranch

Food and Wine Pairings: Wine and sushi epiphany!

With Kim out of town in Boston for work, I didn’t feel like cooking a big meal last. Instead I went to the local Whole Foods and picked up some sushi and a small filet mignon. Before I left for the store, I decanted a bottle of 2005 Charles Joguet Chinon Cuvée Terroir. This Old World Cabernet Franc from the Loire Valley was a little tight out of the bottle, so the hour or so time it spent in the decanter while I was out shopping was perfect to allow it time to open up.

As you know, I often stress the point that food and wine pairings are only as good or as bad as your preference for either. One can enjoy a white wine with beef and a red wine with fish, there are no rules when it comes to wine pairings. I love sushi and therefore, wasn’t worried if the Cab Franc was a bit overpowering as I figured it would pair well with the steak. After a rub in olive oil, salt and pepper, and a quick sear on the grill, the steak was medium rare ready to join my sushi on the dinner table.
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Spring Wine Guide: Part 1 - A few varietals to try and warm weather tips.

The spring season is upon us and with it is a transition from dining indoors and keeping warm to backyard barbeques and trying to cool off. Sure, winter was quite mild here in Baltimore, but it was still cold enough to keep most of us in a warm kitchen or dining room. Just as there is something great about drinking a luscious, big red wine on a cold night, there is something equally as satisfying in starting off a warm summer night with a chilled white or rosé wine. But just because our days and nights are heating up, that doesn’t mean it’s impossible to enjoy a red wine on a warm night. Here I recommend a few types of white and red wines to try this spring and summer, and offer some advice on how to make the most out of the beautiful weather that is upon us. Specific recommendations for wines will follow in Part II of Spring wines!
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Finally, another Wine Club meet-up! Mark your calendars: Tuesday April 29, 2008 - Darker Than Blue Cafe

Venue: Darker Than Blue Cafe

Time: 7:00 PM

Theme: Zinfandel

As always, please RSVP (michael@foodandwineblog.com) as soon as possible!

THIS THURSDAY! Wine tasting, glass exhibit, live music - All for a great cause (UMB Project Jump Start)

So what are YOU doing this Thursday at 6:30 PM? How about joining me for a wine tasting, glass work exhibit and some live music? I’ve picked the wines (all selections from The Wine Source) and will be on hand pouring. It’s for a great cause: Project Jump Start is a UMB organization dedicated to helping homeless individuals.

Details:

April 17, 2008
6:30 pm
Westminster Hall
519 W Fayette street

Cost: $15 University of Maryland Students and Staff, $20 non-UMB

Includes:
Wine tasting (5 wines from The Wine Source)
Glass work exhibit
Program includes pieces from John Watts and features Brynne Reece (piano) and Joellen Wojcik (harp)

For information, please contact Julie DELLA-MARIA, jgoetz@som.umaryland.edu or you can e-mail me: michael@foodandwineblog.com.
*Please drink responsibly and remember to designate a driver or call Yellow Cab at 410.685.1213

Hegemony in Montalcino? A visit to Castello Banfi.

The car ride from the city circle in Montalcino to Castello Banfi estate is a breathtaking 15 minute drive on windy, narrow roads with post-card worthy views in every direction. Resting on the edges of the Montalcino DOCG, Castello Banfi has built a small wine and olive empire that spans some 7000 acres (1/3 vine, 1/3 grove, 1/3 forest). By comparison, the average Montalcino vineyard has roughly 25 acres. This American-owned estate is currently one of the most famous producers in Tuscany with tens of thousands of cases of each wine produced, much of it being shipped to the US.

From the time you turn onto the estates private roads, you realize that this isn’t just another Montalcino vineyard. Driving in the countryside of other parts of this wine region, we see signs claiming different patches of grape vines. Usually, in a minute or two in the car you pass by different sign after different sign, building appreciation for the small vineyard area and productions. Best said by a winemaker we spoke with, “This is what Montalcino is supposed to be about.”
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A glimpse of summer…Fresh Maine Lobster, Scallops and a Chilled California Chardonnay

What better way to welcome warm summer nights than to chill some Corona’s and Sparkling wines? Kim and I recently decided that we have had enough of the cold and picked up some Live Maine Lobsters and sea scallops.

The pairing of the night was the 2004 Dutton Estate Chardonnay, which was very buttery and a great match for both the lobster and the scallops.

2004 Dutton Estate Chardonnay - $35: Pale gold color. Good weight in the glass, with aromas of apple, peach, buttered popcorn, oak, vanilla bean. Bubblegum, dried apricot, apple, cotton candy, with a hint of grass on the medium body. Good acidity, good balance, nice crispness on the finish. Bordering on “too much oak” but it pulls it off nicely. I’d recommend an hour decant (yes I know it’s a white wine). My rating: 90 pts, GV (good value)
A great place to get live Maine Lobsters any time of year:

Etiquette when attending an in-store wine tasting

The following list is intended to be a guide those who are new to the world of wine and wine tastings. The guide is based on free wine tastings, which are common at local area wine shops and restaurants. This list is an excerpt from a full article I wrote which can be found at the online University of Maryland independent student newspaper. I’m most likely forgetting some important points and will update this if anything comes to me! For an overview on how to taste a wine in order to evaluate it, check out this article.

Tasting Etiquette
1. A 1 oz pour is traditional at these events, and is the state law maximum at free tastings. The premium tastings are usually more generous with pour volume.
2. You may ask to re-taste a wine, but don’t ask to try them all again, and again, and again! Only re-taste if you are serious about buying.
3. Keep in mind that the free tasting is designed to expose the customers to new wines with the hope they will purchase something. If you try a wine you really like, and it’s priced affordable, then support the tasting and buy a bottle. This way you’re getting a wine you know you like and the store has incentive for having more tastings.
4. A rinse in between pours is not necessary. Unless you are going from a red wine to a white wine or a red dinner wine to a dessert wine, there is no need to rinse your glass.
5.Ask questions. The person pouring the wine should know a lot about the particular wines on hand. If you like a wine, but it’s expensive, ask the staff to recommend something similar that is in a specific price range.
6. Once you get your pour, MOVE OUT OF THE WAY. There is no reason to stand in front of the tasting table when there is a large crowd waiting to be served! If you wish to talk with the person pouring or a friend, or anyone, move to the side of the table. Even better, move to the other side of the room! It’s fine to take your time evaluating the wine, but do it out of the way of other people trying to taste through more quickly This mainly applies to the free tastings which it seems some people turn into a long, social event.

Where to practice your newly learned skills:

Calvert Wine and Spirits (www.calvertwine.com) – check website for details.
The Wine Source (www.the-wine-source.com) - Every Friday night, 4:30- 7:30 PM
Mt. Washington Wine Company - (www.mtwashingtonwine.com ) - Last Thursday of the month

Local Premium (not free!) Wine Tastings
Bin 604 (www.bin604.com), $29 for 8 wines, schedule varies
Chesapeake Wine Company (www.chesapeakewine.com), $25 every Tuesday 6:00 PM
Vin (www.vinbaltimore.com), $15 which can be put towards your meal if you stay for dinner, Tuesday 5-7 PM (half-off bottles with dinner on Wednesday)

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