Lunch With Donald Hess

A few weeks ago I had a chance to have lunch with the owner of The Hess Collection family of wines, Donald Hess. The almost three hour lunch at the Capital Grill in the Inner Harbor included around 30 other people in the wine industry and though the lunch was set in a medium sized dining room, I was fortunate enough to be seated directly next to Mr. Hess. I took advantage of this rare opportunity by asking tons of questions and just listening to his stories. By the end of the meal I was more impressed with the Hess philosophy and culture than the wines he introduced us to (which were great). Read more

Food, Wine, Culture TV: Episode 19- 1998 Barolo

Today’s episode from Foodandwineblog.com brings us a very relaxed tasting with Michael Mohammadi featuring an incredible Barolo from the 1998 Vintage!
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Food, Wine, Culture TV: Episode 18: Beer vs Wine Battle Oktoberfest!

Michael Mohammadi challenges Greg Bissonette to determine what goes best with bratwurst (weisswurst) and pommes (fries)! Riesling or beer? Watch and find out.
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Food, Wine, Culture TV: Episode 16: A 1998 Brunello di Montalcino

Food, Wine, Culture TV: Greg Bissonette joins me (Michael Mohammadi) for a tasting of a 1998 (year I graduated high school!) Brunello di Montalcino!
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Five Wines That Pair Best With The Fall Season

Fall is my favorite season. Yes, I do love skiing, I love the beach, I love spring time rain and cherry blossoms…but I am most happy in the fall. The almost-cold nights, cool days, earlier sunsets and piles of fresh leaves to tear through with my huskies are just a few things that come to mind. Yet nothing can beat a night on the back patio covered in sweatshirts around a warm grill, or a late-fall camping trip to the Shenandoah with a bottle (or few) of the wines listed below. Each to me provides a sense of earth (or minerality), spice or warmth which to me pairs best with the crisp fall air, scent of fallen leaves and transition to more hearty cuisine!

1. Gruner Veltliner: Hands down one of the most food-friendly wines in the world, Gruner Veltliner (Austria’s most planted grape variety) can be medium bodied with ripe fruit flavors, minerally-earthniess that represents its terroir, and good acidity which makes it a go-to food wine. In fact, I find that most Austrian wines tend to go great with a plate of food- especially pork, fried chicken, roast meats and especially schnitzel! Gruner Veltliner is generally consumed in its youth but has great potential for aging and when it matures becomes quite the wine expereince. Especially excitng is that in general, these wines are outstanding values- often being well under $20. While I love Riesling from all over the world for it’s versalitity and variety, I often recommend people to try Gruner as a cool-weather alternate. A few producers to look for are Alois Kracher, Weingut-Steininger, and Loimer Lois.

2. Gewurztraminer: Ok, so I just did a show on Gewurz (as it’s often referred to) but it’s for good resason- it’s “that time of year”. These spicy, medium bodied white wines are almost designed for fall weather. Enough fruit and zest to keep you remembering the summer, but enough spice and texture to warm you up on a cool night. I recommend going out and buying a bunch of different Gewurztraminer’s and seeing what you like- Alsace (E. France), German, Alto Adige or even the US/Canada. There are many to choose from and they range quite a bit stylistically, so get to tasting and let me know if you come across any you like. One more thing- NO Thanksgiving table is complete without a few bottles of Gewurz. Gewurztraminer is the perfect match for ANY dish that ends up part of a classic Thanksgiving feast (have a bottle of Pinot Noir or Zinfandel on hand as well!).

3. Cru Beaujolais (Burgundy, France): I am NOT talking Beaujolais Nouveau- that light, uninteresting red that is released on the third Thursday in November of its harvest year and which is celebrated around the world. I am talking about the 10 Crus of Beaujolias which produce wines that are light to medium (even to more full) bodied and loaded with fruit and elegant tannins. Each Cru has a different style ranging from light and fresh (such as Brouilly) to spicey and concentrated (St. Amour) to full bodied, rich and showing best with 5 or more years of age (Moulin-a-Vent). Lighter style Beaujolais can pair nicely with a variety of poultry or even an oily fish, whereas the more structured versions do well with wild game, ham, or even beef carpaccio. Though diverse in style, they all tend to have some level of earthiness to them which to me pairs best with all things autumn!

4. Syrah from St. Joseph (Northern Rhone Valley, France): Sryah from the Northern Rhone can be truly remarkable. Peppery, earthy, rich fruits, and when mature, integrated, smooth tannins that keep your palate begging for more. These wines go well with a variety of meats and hearty dishes and in to me are some of the most exciting wines in the world. The problem is, they can be pretty expensive. The appelations Cote-Rotie, Hermitage, and Cornas bring wines with some seroius bang…but also some serious buck (entry level is $40-50). But, there is an area of relative value to be enjoyed- St. Joseph. Syrah from St. Joseph (which can have some Marsanne and Roussanne blended in) is a very rustic, old-world example of how the Syrah grape can perform. These wines make you think of chewing on bell peppers covered in raspberry, cherry and dirt- which to me is a thing of beauty. There are some pretty poor examples out there that are flat, lack fruit and really can turn people off. But, from producers such as St. Cosme, Philippe Faury, Ferraton Pere & Fils, or Michel Chapouteir you can expect good examples of the beauty in wines from St. Joseph.

5. Negro Amaro (Salice Salentino, Salento, Puglia, Italy): Deep, dark color, rich fruits, earthy attributes, slightly tannic and really pretty aroma’s sum up a lot of wines I’ve tasted recently from the Negro Amaro grape. I’m specifically talking about Salice Salentino (a blend of primarily Negro Amaro and a touch of Malvalsio Nero) which comes from Puglia in the heel of southern Italy and to me is the most elegant example of what the Negro Amaro grape can do. That said, I recommend trying any Negro Amaro based wine from the Salento region which is in Pulglia, where Negro Amaro has been grown for over 2600 years!. These wines can be medium to very big in fruit and structure, are often described as bitter and having sizable tannins, and go great with tomato based sauces, pizza, or red wine braised beef. Look for examples from producers Le Veli or Azienda Agricola Taurino.

Food, Wine, Culture TV: The War IS ON!! Episode 13: Beer vs. Wine(s)

In this 13th episode, Greg and Mike taste two wines and a beer to determine what goes best with Mike’s recipe of Fried Chicken. Will it be the German ale? Or perhaps the Cali Zin? You’re going to have to tune in to find out!

Do YOU have a favorite beverage for fried chicken? Have suggestions for an upcoming show? Leave a comment and let us know!!!

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Food, Wine, Culture TV: Episode 11- Who’s Drinking Sagrantino di Montefalco (a lesser-known Italian powerhouse)?

Sagrantino di Montefalco is one of those wines I wish I could get people to try more often. These rich, dark, spicey, unique wines are only made on 400 acres of land in Umbria (around the town of Montefalco) which is one reason not too many people have tried one. Join me today for a tasting of a major producer in the region as I talk about the grape, the wines, and some food pairings! Read more

Food, Wine, Culture TV: Episode10: Part2- Mike vs. Greg “The Showdown”

Food, Wine, Culture TV: In Episode 10-Part 1 Michael invited beer expert and close friend Greg Bissonette to come by for a beer vs. wine with mussels tasting. Well in this episode, the mussels are ready, the beers and wines are poured, and the boys are ready to duel- Beer vs. Wine. Greg vs. Mike- The SHOWDOWN! Who’s pairing is the best match? You’re going to have to watch to find out!

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Episode-9: The Wines of Henry’s Drive

Food, Wine, Culture TV- Episode 9: I recently had a chance to have dinner with the very talented wine maker Renae Hirsch- the newest wine maker at well known producer Henry’s Drive in the Padthaway region of Southeast Australia. I was very impressed with Renae’s passion and love of wine and good food, and look forward to watching her integrate her style, personality into the wines of Henry’s Drive. Today I have chosen three of my favorites to talk about. So please join me as I taste through the wines of Henry’s Drive and tell the story of where the vineyard gets its name!
(main image credit: Original uploader was Mfunnell at en.wikipedia) Read more

Food, Wine, Culture TV - Episode 7: Blind Prosciutto Tasting and Italian White Wines

No news show this week! It was lost in the taping some how…so here’s an early Episode 7!  (main page image: wikipedia.com wiki commons)

Episode 7: In what Michael refers to as episode 8, is really episode 7 (an episode was lost to the MiniDV Tape Gods!). Today we’re blind tasting three prosciuttos, and then tasting three Italian white wines. Join Michael to find out your best value Prosciutto and what wines to pair with it! Tune in to the next episode when we bring the wines back and pair it with two perfect seafood dishes!

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Homemade Catawba Wine

By Greg B: Well, it happened earlier than I had planned.  I got the chance to produce my own wine.  I amazingly, Jessica’s backyard had enough nutrients to allow my vines to grow and produce enough grapes to make 1 gallon of wine!  Below, I’ll take you on a step by step method by which I made what will surely be an interesting wine.  I notice that Mike doesn’t have a section on Catawba wines… the wine that started people thinking “hey, yeah, we CAN actually grow grape vines in America and produce wine over there!”.  So, hopefully I won’t mess this wine up!

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Food, Wine, Culture TV- Episode 6: Cooking show- Mike’s Mama’s Schnitzel & Rieslings!

Wow…already at episode 6! If you missed the first five, click on the FWB-TV link above (or here!). Today we’re back in our “still being renovated” kitchen where I prepare my Mama’s schnitzel with pommes frites and a few Rieslings. Carlos L. is back this time with his electric guitar to provide music and expert food tasting skills. The schnitzel turned out great, the wines are good and Carlos keeps the music rocking. (Main image credit: wikipedia.com)

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Food, Wine, Culture TV: Episode 5: German (and one Austrian) wines under $12 with Carlos L!

Food, wine, culture - TV: Episode 5: German Riesling! Michael Mohammadi of Foodandwineblog.com gives an overview of German wines and tastes a few Rieslings. An Austrian red wine is slipped into the mix to please the palate of guitarist and friend of foodandwineblog.com Carlos L. In this 5th episode, 2 of the Rieslings are good values, one is an OK value and the Zweigelt is a big pass. This show sets the stage for Episode 6 which features Michael’s mamas recipe for Schnitzel mit Pommes Frites and a pairing with German bier and wine!

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Food, Wine, Culture TV- Episode 2: WineBloggingWednesday 48 - Back to my wine “roots” in Detroit!

Today is WineBloggingWednesday (which I talk about in the video) and the theme is taking it back to you roots. My wine “roots” began in Detroit with some cheap “wine” and slowly progressed to high end California Cabernet. Join me (and special guest Carlos L) for a tasting, beginning where I began and ending where I was 5 years ago- Drinking big Cali Cabernet and Bordeaux Blends. (Links pertaining to this episode and truncated tasting notes are below the video)
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Food, Wine, Culture TV! - Episode 1: A cheap Malbec on the beaches of Block Island, RI

Well here it is, my journey into the world of video blogging. This first episode is a basic introduction into where I’d like to take the show and features a Malbec that’s perfect for the beach. My plan is to put out 2-3 shows per week as time permits. I’m going to do some cooking, food and wine pairings, use my science/research background to address issues pertaining to wine and health, and of course, I’ll be tasting a good amount of wine.  Another aspect of the show I’m excited for involves shooting “on location” at restaurants, wine bars and shops around Baltimore and around the world !
The resolution and sound in this episode aren’t great, yet, but I’m learning how to use the new software and hope to have the bugs worked out in a few weeks. Without further ado: Read more

Tasting Report: 7 Wines of the Loire Valley paired with Sushi

What wines go well with $360 worth of sushi? Well, for the 9 of us in attendance on Sunday at the Wine Club gathering (at Yamato Sushi- review to come), I think we’d agree that something from the Loire Valley (France)would work quite nicely.

Overall we had a great time working through the 7 wines (tough work but someone has to do it!). The only sparkling wine in the group came from Louis de Grenelle, a large estate in Saumur (home of some great red wines). We worked through 4 Vouvray’s and two other Loire whites, ending with my favorite wine from the Loire Valley, a red wine from Chinon (100% Cabernet Franc). There wasn’t a bad wine in the bunch, with two being great (89 pts!) and all being wines I’d gladly drink again. Read more

Tasting Report: Good Values From Sicily- The Wines of Sicilian Producer Tasca d’ Almerita

Sicily is well known for its sweet Marsala wines, which make up a majority of the wine produced in the DOC wine region. But in recent years, there has been a surge towards producing quality red and white table wines as the global demand for quality wines increases. Read more

A trip to Virginia’s Wineries: A weekend of wine drinking in Virginia tastes best with good friends!

The majority of wine production in the United States takes place in 5 of the 50 states: California, Oregon, Washington, and to a lesser extent Michigan and New York. The last two may not be making wines the caliber of their west coast counterparts, but there are many good Rieslings and Ice Wines coming from Michigan and New York that are gaining national and international attention.

But what about the other 45 states?

For starters, wine (of some sort!) is being made in almost every state in the US. Idaho, Montana, Texas, Virginia and even Maryland have been producing wine for many years now. But you have to wonder: who’s drinking these wines and are they any good? I’ve been in Maryland for 4 years now and I know very little about the wines of Virginia, Maryland and Pennsylvania- all of which have wineries less than 2 hours from my home. I have had a few bottles here and there that had me impressed (an Elk Run Gewurztraminer comes to mind), as well as one outstanding bottle of 1980 Byrd Vineyards Cabernet Sauvignon that Kim and I had at Della Notte a few years back. Yes, a 1980 Maryland Cabernet, drank in 2005, that was very good. Sad to say I can’t find out any information on Byrd Vineyards and they are not around today (if you know anything e-mail me: michael@foodandwineblog.com). Read more

Tasting Report: Good wines and great QPRs from Chilean producer Vina Ventisquero (Chile)

Chilean wines are quickly becoming some of the best QPR (quality-to-price) wines in the market today. From Sauvignon Blanc and Cabernet, to the more rare Carmemere, the Chilean wine industry is setting the bar high when it comes to wines that bring big bang for their buck. (click here for more on Chilean wines)

I was recently invited to lunch with Felipe Tosso, head winemaker at up and coming producer Vina Ventisquero. In our two hour lunch I developed an understanding of his style and a respect for his experience and passion, as well as for his commitment to maintain eco-friendly wines. (image from www.intlwine.com/southamerica.htm) Read more

Meats on the grill and Pinot vs. Pinot: Argentina vs. New Zealand With My Good Friend Carlos

The Pinot Noir grape has a reputation for being difficult to grow and even more difficult to produce into a great wine. Since I’ve never had the chance to grow or make a Pinot, I can only go by the variability in the quality of Pinot Noir at certain price points. Across the board Pinot Noir’s are the most unpredictable wines when it comes to quality and value. Generally speaking, you have to spend two to three times more than you would for any other wine to get a good Pinot Noir.

With this in mind, Kim and I invited our friend Carlos (pictured above with Kimmy, and his leg is pictured next to the food below!) to come over, sit outside on the gravel that is our patio under renovations, and drink a few Pinots in the blind format. We wanted to evaluate the wines on their own, as well as with a variety of foods. I fired up the grill and threw on some lamb rib chops, a porterhouse steak, and a spicy marinated duck breast, as well as sides of pancetta-wrapped asparagus and spicy marinated eggplant. Overall the food went well with all three wines. Read more

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