This Holiday season do something a little different, host a Holiday themed Wine and Cheese tasting party. Here are some tips.

One way to break up the madness that comes during Holiday season is to do something a little different, host a holiday themed wine and cheese tasting party. Here are some tips on throwing a good wine and cheese party.

Just gather several of your closest friends, wine, and a whole lot of unique types of cheese.

The perfect size for a seated tasting, in my opinion, is between 12-16 guests.

Pick seven Wines. Place all of the wines inside brown paper bags and assign a number. This way, no one would know which wine is being poured. Everyone will sip wines priced anywhere from $5.00 to $120.00.  Either provide all of the wine or another way to do it is to have everyone bring a bottle of wine of his or her choice. You can assign the type of wine, vintage, etc. as a guide so that the wines are all comparable. Then sample the wines in no particular order.

Nibble on many cheeses: For example; Midnight Moon, Humbolt Fog, Manchego, 5 Year Aged Gouda, Parmesan, English Cheddar, Stilton, and Guilloteau St. Angel. Cheeses like this will be absolutely delicious! Separate the cheeses by milk type: goat, cow, and sheep.

You’ll find that even friends who swore they strongly disliked certain kinds of cheese will happily fill up their plates with them. It just happens 😉

Serve  cold cuts, breads, crackers, fruit, and jams which are gluttonous pairings for the wines. For the jams, make sure you include included lavender honey, sweet mango chutney, and the very fashionable hot pepper jelly….maybe Pate too.

Printed score sheets on white, linen paper. Numbers 1-7 are added to rate each wine and the instructions were printed at the bottom of the page leaving plenty of space for note taking.

After everyone has a chance to feast a bit on all the delightful food, sit down and began to finally try each wine. Each place setting has 7 glasses. This will allow guests to go back and compare the wines.

What makes it so much fun is you have no idea what you are actually drinking.

After much sipping, debate, and laughter, tabulate the scores. The results get posted and listed from highest to lowest score.

You just never know what the result will be at a wine tasting event given everyone’s different palate. It sure is fun to find out! So, this year, do things differently and have a healthy, delicious, and memorable holiday season.

Here’s a quick idea for a wine list:

Col Solare ($60.00)

Caymus ($65.00)

Far Niente ($109.00)

Darioush ($90.00)

Faustino 1 ($25.00)

Yellow Tail ($8.00)

Tignanello ($80.00)

Just found a little terrific Perubian restaurant ...Terra Sur

Just found a little terrific Perubian restaurant in Carrollwood , Florida called Terra Sur. Thanks to some good friends...My style.

It has your traditional Spanish Perubian fare such as Octopus, Shrimp, Clams with baked cheese, Chicharron de Calamar,  Lomo, Beef Tenderloins, Tapas... rice dishes, the whole 9 yards.

To me the best part is the winelist which includes wines from California like Plumpjack, Justin, Austin Hope, Peju, Provenance and a slew of others Spanish and Argentinian at a good price point. If you like wine with your grilled meats; this is the place. Plus, the staff is always talking up the wine offering a taste hear or there.

Not to mention that next door is a Cafe owned by the same people which is more bistro than restaurant and it's worth trying as well.

It's definitely a place you can go to several times for pairing...mixing and matching food and wine.

Desserts too!

Terra Sur is located at 5358 W Village Drive Tampa ,FL  33624

I like it.

Red wine is King in Spain...Three main Sources to know are Rioja, Ribera del Duero and Priorat

Red wine is King in Spain. It's a staple of every day life, every day meals. Delicious red wine is found all over the country. Just like France and Italy, Spanish wine is full of history great regions and history.

But to be clear; there are three premier sources for red wine in Spain that every wine fan must know and that's Rioja, Ribera del Duero and Priorat. Now that's not saying that La Mancha or Catayuld or even Montsant are not doing good stuff. They really are!

The main three to know are Rioja, Ribera del Duero and Priorat.

Here's a little tidbit of info on the characteristics of  wine of each place; enough to be dangerous on each region and one wine to look for from each.

Rioja: Rioja wine has a elegant cherry nose and has a dusty spice notes They are aged well. They are often blended from dozens of vineyards. There are 15-20,000 grape growers but about only 700 wineries. That gives you an idea of what is going on in general. Tempranillo is the main grape in Rioja. Crianzas are aged 2 years with at least 6 months in oak barrels. Reservas and Grand Reservas much longer

Ribera del Duero: Ribera del Duero has the distinction of being the second most famous wine region in Spain. Rioja does not let them live that down. It does not mean their wines are any less spectacular. On the contrary. As in Rioja the grape used is Tempranillo. But they call it Tinto Fino. Ribera's climate is hotter, more sun. So the wine is more intense but no less complex to Rioja's. It's just a different interpretation that blows your mind. More than often the same methods are used as Rioja's but not always which adds more creativity sometimes.

Priorat: Priorat is the latest and greatest new best region. Southwest of Barcelona and not very big on the map, yet mountainous. But holy smokes it's powerful wine. In the 1980's a bunch of renegade wine makers went there and started making incredible wines. Great food wine too. This place was abandoned for years adfter the Spanish Civil war.  Using grapes like Carignane and Garnacha started to make these luscious and exotic wines that got the worlds attention in a big way. Like a big bang! Instant classic wine region. Just like that! Unbelievable but true.

Bottles to try...all clearly under $35

1. Rioja - La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero - Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. Let’s talk about the wines of southern Italy

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. I like this place. Brought to you by Chef Felix from the popular Spanish Tampa restaurant Viscaya; I have previewed the menu and the wine list  and I recommend you get in there to try this food and wine while they are getting their feet wet. It’s great. The veal dishes are great, so are the pork chop dishes. The pasta is homemade...The best Sea Bass in town. Yes, it's Italian! 

There’s a bar for cocktails upstairs and an outside view. Very Cool. Feels like a Bistro in places. Now that does not mean that there won’t be your traditional fair of pasta dishes…but expect something truly different and expect some interesting wines. The best time to try restaurants is when it first opens. You’ll get a sense of how things really are as they get everything in gear.

Chances are you’ll eat something that you’ll love and it won’t be on the menu too long. It’s all about getting everything started. It’s the same with the wine. Italian wines are vast and they go great with food. Totally recommend it. Good place to eat and hang out. With the good food, bar, cocktails, music  and dancing. It makes you wonder if spirit of Viscaya will blend into this restaurant somehow; because it has that feel.

So, let’s talk about the wines of southern Italy in some detail. The wine is a lot different that the Central and Northern Italian wines….To me they are more voluptuous; more memorable.

Three regions to look at are Campania, Puglia and Sicily…

Campania:

Campania, the region surrounding the city of Naples, is at the center of southern Italy’s wine renaissance. This is home to the Amalfi Coast, the isle of Capri, Mt. Vesuvius, and of pizza. The rich soil and temperate climate here are ideal for growing all kinds of fruits and vegetables. Grapes are no exception.

Campania’s top three wines come from the Irpinia hills area, just outside of Naples: the red Taurasi, and the white Fiano di Avellino and Greco di Tufo wines.

Taurasi is a full-bodied red that requires aging, like its northern cousins, Barolo, Barbaresco, and Brunello. Good vintages of this powerful, tannic, complex wine are at their best when aged 15 to 20 years. Taurasi is made of mostly Aglianico grapes with the majority of better Taurasis containing 100% Aglianico. By law, Taurasis must age at least three years before bottling with one of those years in wood.

Fiano di Avellino is Southern Italy’s leading dry, white wine. It is delicate with overtones of pear and almonds. Unlike most white wines, Fiano di Avellino improves with at least five to six years aging and good vintages are drinkable up to fifteen years. Fiano di Avellino is required to be made of at least 85% Fiano grapes.

Greco di Tufo, both a grape and a wine, was introduced to Italy by the Greeks over 2000 years ago. It thrives in the volcanic soil just outside the small village of Tufo. This wine is crisp and intensely fruity. Greco di Tufo is usually ready to drink in three to five years and can age up to about twelve years.

Lacryma Christi del Vesuvio (literally: the tears of Christ at Vesuvius) is grown on the terraced slopes of Mt. Vesuvius, the infamous volcano that looms over Naples. The area’s rich volcanic soil produces very good red, white, and rosé wines. All three are designated “Lacryma Christi.” There is even a sparkling (spumante) version.

Puglia:

The region of Puglia, along the Adriatic Sea, is another southern Italian wine mecca. Negroamaro, Primitivo, and Malvasia Nera – all red – are the three main grapes grown here. Also noteworthy is a historic, sweet, high-alcohol dessert wine, made with Aleatico grapes, called Aleatico di Puglia. The wines of Puglia carry the following place designations: Salento, Daunia, Tarantino, and Valle d’Itria.

Salento wines are dark, robust, and full-bodied with ripe fruit flavors and a high alcohol content. The Salento peninsula is arid and flat with palm trees and cactus plants. This difficult soil combined with the cool evening breezes from the Adriatic are perfect for producing complex red wines.

Castel del Monte was first made in Puglia in the 13th century. This wine’s namesake, medieval castle still stands. Castel del Monte can be a blended red, white, or rosé wine. The red (rosso) is a dry wine made from mostly Uva di Troila or Aglianico grapes. Aglianico is one of those historic wines that could have been on the table during the “Last Supper” ….Think about that for a moment. The white (bianco) is made from Chardonnay or Pampanuto, a local grape. Both wines are soft and very dry.

Sicily:

Sicily, the largest island in the Mediterranean, also has a rich wine history. For almost 4000 years, Sicilians have been producing wine. Today they produce about 1/6 of Italy’s wine, the majority of it white. This is a perfect accompaniment to the fresh seafood and fish that abound in Sicily. Sicily is also noted for its fortified wines, like Marsala, and its dessert wines, such as Moscato.

Catarratto Bianco is the island’s most-planted white wine grape. Nero d’Avola is the main red grape. In general, Sicilian wines are light-bodied and dry. They go well with the cuisine of the island: pasta, veal, and seafood. Cannonau is terrific and wine tastes like ripe berries, plum, cranberry, and white spice.

The wines of southern Italy are improving their quality and their production with each vintage. They are much more affordable and increasingly available in the United States. Ask for them….better… Demand them.

Watch for them at Babbalucci or a wine store near you.


Babbalucci is located at S. Westshore Blvd 33629

Tangled up in Blue… Blue Cheeses, Roquefort, Stilton and Cambozola

Tangled up in Blue - Blue Cheeses and other like Roquefort, Stilton and Cambozola sure give a variety to choose from. 

The family of blue cheeses — made from cow's milk, goat's milk, and sheep's milk — is treated with molds to produce blue and green veins. Although blue cheeses stereotypically have strong flavors that intensify with age, there are also a few blue cheeses that can be defined as relatively mellow and very tasty. Their tastes can include a distinct sweetness that's often combined with the salty, sharp, and tangy notes that you'd expect from a blue. That’s what truly special about blue cheeses; there truly is a profile for all kinds of cheese lovers.

Wine Recommendations for Blue Cheeses:

Dessert wines: These sweet wines have intense flavors that aren't overpowered by strong blue cheeses. Try Fonesca Late Bottled Vintage, Taylor Fladgate Special Ruby Porto, or something like Château Rieussec Sauternes.

Also, Full-bodied and fruity California Zinfandels or Cabernets are also a great pairing option for the saltier blues. Try a Rosenblum Zinfandel, Ridge Zinfandel, Silver Oak Cabernet Sauvignon, or Joseph Phelps Cabernet Sauvignon

Roquefort Blue:

This blue cheese is made from sheep's milk and aged for at least three months. Its creamy texture yields a slightly salty taste. It’s relatively soft with plenty of good blue.

Wine Recommendations for Roquefort:

Rhône Valley reds: Choose a red wine from this winemaking region in southeastern France. Try Crozes-Hermitage Paul Jaboulet; Mont-Redon Châteauneuf-du-Pape or a Marques de Caceres Rioja Gran Reserva

Sauternes is a great pairing for Roquefort; this sweet and delicious wine from the Bordeaux region of France. Try Coutet or Château Rieussec.

Stilton:

Whole cow's milk is used for this pale yellow blue cheese. Rich and creamy in taste, it has a slightly crumbly texture with a subtle nutty flavor and tang that gets stronger with age, which makes it the perfect foil for sweeter wines. A Stilton chunk with Blue Cheese in it is fantastic. Sometimes it contains Cheddar, Cotswold or even cranberries. Sometimes when crumbles in a Cole Slaw or Cobb salad can be a revelation along with wine.

Wine Recommendation for Stilton:

Port: This sweet wine is made in the Douro region of northern Portugal. Asso Try Taylor Fladgate 40 year Tawny Port or Nieport Late Bottle Vintage. I enjoy Malmsey wine or rainwater Madeira as well

Cambozola:

Native to Germany and Austria, Cambozola is considered a cross between a Gorgonzola blue and Camembert. Cow's milk is the main ingredient of this cheese, with added cream to give it a smooth, creamy, and spreadable texture. Mostly, flavors are mellow and mild with a bit of zip from the blue. Sometimes it can be spicy…especially the Italian versions of this style.

Wine Recommendation for Cambozola:

Merlot Wines: A soft, round red wine that has a very supple texture. For Cambozola, choose a Merlot from California. Try Mantanzas Creek Merlot or Shafer Merlot. A Piedmonte Nebbiolo Wine from Italy can be a very tasty combination

Rioja wine: Crianza, Reserva, and Gran Reserva. Each of the levels increase the grape quality

Placed up near the top of Spain is the Rioja winemaking region which is known for producing classic red wines based on the Tempranillo grape often blended with Garnacha

Tradition has it that there are clear ways of making this wine that make it what it is. Much like great Bordeaux wine or the wines of Italy there are rules to follow. But what makes Rioja wine individual is the process to bestow quality....and it works, due to the ability of these wines to age and maintain their Spanish essence.

There are three distinct quality levels of Rioja wine: Crianza, Reserva, and Gran Reserva. Each of the levels increase the grape quality along with the oak and bottle aging requirements.

Crianza

This is a fresh, fruit-forward youthful red wine that is aged in oak for a minimum of one year and then spends another year aging in the bottle. The Crianza is well-priced and averages at around $10 -  $15 a bottle and packs the reputation a a wine made with quality. The will age, no problem.

Crianza has a reputation for being very food friendly – give it a try with tasty Spanish offerings like appetizers, croquettes, cheeses and tapas....even oysters and clams. This is an easygoing, everyday wine that will not disappoint and offers good, consistent value year in and year out.

Reserva

The Reserva ups the ante a bit from the Crianza both in complexity and in price. Again, Tempranillo is the major red grape and makes its presence known with commanding cherry flavors along with acidity. This combination makes the wine very palatable on it's own and with food. Some wines a re just food wines; a Reserva can most of the time be drunk as a big wine and a crowd pleaser. The aging requirements for a Reserva are a minimum of one year in the barrel and another two years aging in either the barrel or bottle.

The price point for a Reserva ranges from around $15 to over $35, with super value packed into every dollar. Think about what you often have to pay for a good Cabernet. What's often great about the Reserva is that it's a very versatile red wine that eagerly complements an assortment of food options. Consider pairing it with grilled dishes, fish, octopus, beef, lamb, it has a 'sweet-spot' for ham (or jamón as they say in Spain).

Gran Reserva

​The creme de la creme of the Rioja Reds is the fittingly named, Gran Reserva. These wines require barrel aging for two years and must have another three years (minimum) of bottle aging before they are released, making them a terrific wine find as they have already enjoyed 5 years of aging before they may even grace the merchant shelves. So you'll notice the bottled years are much older on the shelf. Great wines to store away. The oak and the aging can make the wines a standout for years to come.

In many cases the  Gran Reserva is not made every year but enjoys its high status because it is only made in extraordinary vintages. The Gran Reserva is assertive in  both depth, body and intrigue It's elegant and in many cases won't breaking the bank, as it starts at around $25 - $30 a bottle and rivals many New and Old World reds that are asking three times the price. At the restaurant check the Gran Reserva out.

Spanish wines are so hot these days. Some of the best values are coming from all over Spain and many are adhering to the Rioja method of making their wines; which says a lot about it and its' history. So pick up a Rioja today and enjoy the taste and versatility.

New Cocktail Appreciation, Raising the Bar, the South taking a a Front Seat

Just like wine, whiskey requires a master blender to take an strong and interesting palate. Often he or she practices an old art of mixing to bring things into balance for the final product and like second and third wines there needs to be constant sampling to be able to separate the exceptional from the acceptable. Today's bartenders are similar in the same way.

There is definitely a southern cocktail revolution going on out there. Whether it's a restaurant, saloon, neo-speakeasies, hotel bars or club a barrier has definitely been broken. I've been all over the south in the past year or so; it can be Asheville NC, Mobile Alabama, New Orleans LA, Charleston SC across the low country, Oxford Mississippi, Decatur GA, down all the way to Tampa FL. There's a movement of fakelore or folklore whatever you want to call it that has folks paying homage, exhuming lost recipes, trying to respect the old ways. It's even seething into the mainstream restaurants....and let's be clear; a lot of labor goes into conjuring a proper cocktail and the food the goes with it (but that's another story).

It's happening. So ask for a Gin Fizz, a bottled Sazerac, a Julep del Professore, Rum Negroni or a Rum Old- Fashioned or any of these playful libations and see what you are in store for. It's going to be a modern rebound of a drink that'll be refocused on the classic with a liberating variation. Take a chance trust the uncommon palate.

When was the last time you trained your servers on how to sell more wine?... your customers will reward you for it.

When was the last time you trained your servers on how to sell more wine? Wine is good. Wine is profit and your customers will reward you for it.

There is no substitute for actual tasting when it comes to learning about wine. Wine tasting should be part of new hire training, and an ongoing activity for all staff members. This can seem like an overwhelming task, but approach it from an easier and fun angle. It will really work!

 

Generally, but not always the case…the main areas to focus are: 

Limited wine information of management – it happens

Lack of structure in overall training program – sorely overlooked

Cost of wines used at employee tastings – wines do not need to be expensive to learn

Employee (or lack thereof) cooperation – most of the time it’s fear of the unknown

 

Do you have these challenges? All of them are easy to improve.

Rather than overwhelming servers with geography lessons, offer basic knowledge on grape varieties and regions. Depending on your wine list, you may want to offer some more detailed insight where appropriate.

There are at least five ideal times during a meal to sell more wine because there’s no reason not to get a bottle if you’re enjoying the wine; because even after dinner is a good time to sell a bottle…Especially these days when you can carry out and your list has a lot of wine not in stores.

Having that little bit of knowledge will go a long way in helping servers feel confident they’re pointing diners in the right direction.

So, train servers on knowing a detail of the wine’s story that they can share, even if it’s not something super specific. Find a sommelier that you can trust to help. You may need a Somm’s Somm. A coach for your Wine Director that will work together to help accomplish goals and additional profit.

What Makes a Good Bottle of Wine? How Do I pick a Good Bottle of Wine?

Let’s make one thing clear. ‘Good wine’ is neither expensive, nor old. Cork or Screwcap doesn’t matter either. A screwcap only means that the wine is committed to quality right there and then.

If that the case…. What makes for a good bottle of wine? How do I pick?

There are so many! California Wine, French wine, Wine from Spain...etc.

 

Let's go for the basics on this one.

The general tasting rules of Swirl, Smell and Taste are a start, but there's more to learn when figuring out if a wine is worthy of your taste and money. So, let’s take a moment to get into it a little bit.

Look at the backside of the bottle.

Sometimes first appearance isn't everything. Front labels can be tempting, but check out the full package before you buy. Also, the back labels usually have more information about a wine. These days, there are some clues about the wine like fruits, flavors, the aging process, importers and the wine region. Keep an eye out for any stamps of approval like awards or reviews—all signs of a currently popular wine. Go ahead and ask for recommendations. Don't be afraid! "Ask the wine steward or a find a wine friend for a recommendation to help make your selection," says Peter Click, president and founder of The Click Wine Group (Fat Bastard Wines). I read in a men’s magazine; If you're on a date, almost always the woman you are with will appreciate your modesty, openness and refuge to ask for assistance from a trusted expert. * Quick Hint…It’s probably one of the easiest times for a man to show humbleness to a woman….LOL ;-)

…Anyways, asking questions is a good thing.

 

Swirl and smell the wine.

Here's where two fun rules of wine tasting 101 come into play. Does it have nice legs? You know; those lean teardrop lines of liquid that slowly drip down the sides of the glass. Legs don’t mean much when it comes to determining a good wine, but it gives you a clue on its alcohol content. Also, Smell it. always smell. Believe it or not; Tasting is mostly from the nose….

Okay. What do you smell? Honey? Cherries? Apple? Vanilla, Oak, Earthiness? I’ll bet, the more you smell, the better the wine may taste. If it’s juicy and you pick up two or of three types of fruits or aromas or things your nose knows you’re going to like the wine. What’s weird is even if the smell is something totally out of this world. It could make the wine interesting. I am a big proponent of smelling and swirling a lot; the taste is confirming your senses.

So, you see ‘Good wine’ is the combination of all that. So, when you are doing all of this and you think the wine is bad. It probably is, unless there is something else going on making the wine too complex to enjoy right there and then. (And that can be a lot of serious educated info too, remember wines been made for thousands of years).

Taste the wine.

Once you've swirled and smelled your way around the glass, go in for the sip. Let the juice move around your tongue. So yeah wine is pretty sexy … It requires you to focus …

Do you taste dark cherries, plums, grapefruit, minerals, earthiness? Use your taste buds to figure out how many diverse flavors you can pick up on. Guess…

*Quick Hint: as long as the wine is in balance and isn't nasty-smelling, the more you can taste the more complex the wine is. It’s not always that straight forward. But it gives you an idea.

If it’s not in balance you will taste more acidity or more oak or more fruit. But when all the flavors stay on your tongue for some time, it’s awesome! Basically, if fruit flavors like plums, blackberry, cherry, raspberry, citrus, peaches, melons fill your tongue and the finish lingers in your mouth know you've got a ‘good wine’.

 

Spring time is a great time for wines from unsung varieties. Try a Loire Valley, Chenin Blanc; It's a a hint of sunshine!

Spring time is a great time for wines from unsung varieties and regions which are often good sources for wine bargains. They are often some of the best wines you can ever taste too.

Chenin Blanc for example is the foundation for many of the great white wines of France’s Loire Valley. In the cool Loire region, this grape variety performs at the peak of its potential, yielding wines with snappy acidity, hints of flowers and melon. Now doesn’t that sound refreshing?!?

A good wine for spring should be promising, but not too serious; young, with pleasure unfolds in the glass. A Loire Valley Chenin Blanc reveals exactly such qualities.  Recommend a white fish with a light sauce of butter, shallots and the white wine. Sounds great!

Besides after all those big red wines of winter, It’s good to gravitate toward a feminine, off-dry white, something floral with a hint of sunshine to it a wine with has roundness and warmth, but freshness, too. It just feels appropriate at this time of year. It really is hard to deny

They are French wines so look for producers of Vouvray. Remember, this pale gold wine is made from 100 percent Chenin Blanc grapes.

By the way, another menu suggestion is poached chicken breast in a delicate cream and fresh tarragon sauce. These herbs just compliment the wine so well. Herbs like Rosemary and Thyme too. The other thing Chenin Blanc is great with is goat cheese.  A Crostini with goat cheese spread on it as a pre-dinner snack is just awesome.

Aligoté, infamously, is Burgundy's Other White Grape. It is undergoing a renaissance in the 21st century. No frills and tasty.

Aligoté, infamously, is Burgundy's Other White Grape. The one that is not Chardonnay!

Chardonnay is known for its unique signature fruit…

Aligoté is the straw-colored, tart, racy and softly scented "other" white wine of Burgundy, playing a subordinate role to Chardonnay. It can be very no frills and tasty.

Therefore, while Chardonnay may be the most famous white varietal in Burgundy, Aligoté recorded in Burgundy in the 1700s was once very widely planted, but almost died out in the early 20th century after the 19th century phylloxera epidemic wiped out most of the vineyards.

But let me tell you…It is undergoing a renaissance in the 21st century. That’s why I am writing about it. You are seeing more and more of it and it really does give you a no nonsense white to enjoy.

So, Aligoté is thought to be the oldest Burgundian grape variety. In the Middle Ages it was probably drunk with harigot, a mutton and bean stew and/or simple poultry stew. Aligoté can be vinified as a standalone or blended with Chardonnay. It can also bear the Bourgogne Aligoté AOC; which gives it a well-known notice.

Years ago, Aligoté got this trendy reputation around Europe. Aligoté is often paired with blackcurrant liqueur, which it makes a drink called Kir. It was named after Canon Kir, who was deputy mayor of Dijon, France. He made this aperitif very fashionable after the Second World War. Order it sometime at a nice restaurant and see what happens!

Anyways, it is known that high-quality examples of Aligoté can be found in the village of Bouzeron and many major players in Burgundy France bottle their own version of it.

So keep an eye out for it and give it a try. It’s very pleasing, sometimes neutral and crisp.

Aligoté on its own can be a fine contrast to foods that are rich, salty, oily, or fatty. Aligote pairs well with Light Fish, Shrimp, French cuisine, Foods cooked via Poach/Steam. It suits to be served with cold dishes.

 I like it with Fried chicken myself or a cold antipasto...Cold sandwiches.

Other Dishes to serve with Aligoté: Pate of Foie Gras, Duck Confit, Feta stuffed Bell Pepper

Enjoy! Ask for it at your local wine place.

Delicious Cheese is great! Where do you start?...you can find them at the supermarket! Yep..Go ahead and experiment. It's so good!

Cheese is great. It's a great appetizer and it's also a fulfilling meal in itself. There are so many to choose from. Where do you start. It's not an easy question to answer but these days there are so many restaurants, Bistros and Pubs jumping on the cheese bandwagon that it's getting easier to dabble, learn and enjoy.  And you can find them at the supermarket!

There are some delicious cheeses that can be found in the local market such as Whole Foods, Publix, Kroger, Hyvee, Costco and Trader Joe's.

Listed are 8 relatively accessible cheeses that I like along with a little bit of a story to illustrate how interesting it all can be especially when you start pairing cheese with wine.

 

1.            St. Armour Triple Cream (French) – Rich and buttery, Soft and ripened; a heavenly cheese with angelic façade that’s straight-up sinful – Cow’s milk

2.            Cotswold (British) – legendary, made in Gloucestershire England; the cream is skimmed twice; blended with chives and spring onions farmed in the English Country - cow’s milk

3.            Wensleydale (British) a Yourkshire cheese once made by French Monks from the Roquefort region who settled in Wensleydale; cheese has been made here since 1150 AD; this one is infused with cranberry. – cow’s milk

 

4.            Spicy Gorgonzola Blue (Italian) – Originating from Milan; this is silky, savory and luxurious makes white chocolate seem brash and salty. Adding fruit or even a fruit-tinged beverage might be essential or a robust beer; unbelievably versatile… Pears, Apples, drizzled honey (tempers the sharp inflections), walnuts! – cow’s milk

 

5.            Manchego  (La Mancha, Spain) - where Don Quixote hailed. This cheese has hay and nutty flavors with a semi-firm compact distinct buttery texture not too strong or creamy that can be aged anywhere between 60 days and two years; great after taste…great with tapas and small plate like chorizo cheese –Sheep’s milk

6.            Goat Cheese Log (French)  - This snow-white, tangy cheese has been made for years, especially in the Loire valley in France; stored in a coolness it softens when exposed to heat to reveal a wonderful tantalizing savory treat that’s tart and fresh often with garlic and/or herbs with amazing results.

7.            The Camembert wheel (French/seasonal) – from Normandy is a soft creamy cow’s milk cheese with a bloomy edible rind; fuller and creamier…not to be confused with Brie that’s from Ile de France – Cow’s Milk

8.            Grana Padano (Italy) – One of the most popular cheeses in Italy; an artisan semifat hard cheese that’s fragrant, dry, grainy and delicious; made in copper kettles. It competes and is similar but less crumbly than it’s relative the king of cheeses Parmigiano Reggiano.

…selected Table Crackers, Baguette or Bread. Butter. A selection of sliced prosciutto and Serrano/lomo ham or chorizo, pork rinds along with fig, honey, raspberry, Red/black currant jellies or jams. Presentation on
a wooden cutting boards or on long serving platters pair-able with wine. Pick your favorite wines. Mix and match.

These are just a few of the ideas. Go ahead and experiment. It's so good!

 

...Enjoy!!!

Tampa is launching a new wine association. …Tampa Bay Wine Alliance - TBWA Wow!!!

Tampa is launching a new wine association. …Tampa Bay Wine Alliance  - TBWA

www.tampabaywinealliance.com

The website is evolving and will have the events and the on-goings. So it's a good App for the smartphone to know the events. It's also going to have a members only area as the site progresses further.

It is a not-for-profit corporation dedicated to supporting the growing wine culture of the Tampa Bay region.

It has a nominal membership of $52 a year. It provides you 6 tasting events and you become a ‘Founding Member’ which for sure will have goodies involved.

It has the backing of some of the major restaurants in the area including Bern’s, Mise en Place and Charley’s Steakhouse to name some…and it will have a lot more in the tank for all kinds of wine lovers. Beginners to Aficionados.

The mission is to enhance the knowledge and appreciation of wine and wine service by promoting wine education and enjoyment throughout the Greater Tampa Bay area.

If you are a wine enthusiast, the goal of the alliance is to help you deepen your understanding through online content and tasting opportunities.

If you are involved with wine through the service industry, the organization will provide you with educational opportunities to increase your ability to serve customers and ultimately increase your earning potential.

If you are a “wine professional”, the goal is to support your efforts to be a leader in the industry, acquire professional certifications, and network with your peers.

Whatever your level of interest in wine, the alliance strive to develop a sense of community that will make the Tampa Bay area one of the top regions for wine knowledge and appreciation in the entire country. We hope you’ll support the efforts! Sounds ideal! By the way, my hat is 'in' on this.

Sign up today. Don’t miss out on this cool happening!

Restaurant Review - Ulele - 1810 N Highland Ave Tampa, FL 33602

Ulele - 1810 N Highland Ave Tampa, FL 33602

From the owner of the famed Columbia Restaurant… The service was really very good. But the wait was tremendously long although there were plenty of spaces open. A little stressful.

The concept of Brewery (good beer!) and Restaurant is fantastic and the Porterhouse steak was delicious. Big Steaks! It is something original.

The best part for me is the American wine list that is well thought out and priced properly. A good selection of Pinot Noir too. You can return to mix and match wines with your meals; which is the key to a good restaurant. Go check it out.

Toasted Pheasant, a nice little Tampa French Bistro...(Unfortunately this restaurant closed its doors in 2012)

...Unfortunately this restaurant closed its doors in 2012, enjoy the review nevertheless

There’s a great little Bistro in Tampa. A no-frills French Bistro no less. It’s called the Toasted Pheasant. It’s nestled in between the Tilted Kilt and the Red Elephant on North Dale Mabry . Easy going yet full of great food that is smartly prepared by Chef Peter. With a simple wine list and some great foods like Escargot, Foie Gras, Quail, Pheasant, Duck Confit, Sea Bass, Beef Burgundy, Short Ribs and Rack of Lamb. How can you go wrong?!?

There is a cork fee of $15 if you bring your own wine bottle. It is very worth it. Bring a nice French Chardonnay from Beaune and Grand Cru Classe Bordeaux. If you can’t bring those, a value Bordeaux , Paso Robles Cabernet Sauvignon and Unoaked Value Chardonnay will work(or just stick to their wine offerings for a good match). Why do you ask? because you will be able to match up the foods. They offer up small plate dishes that allow you to eat several items.

Furthermore, it is one of the only places in Tampa that you can take in a French inspired meal with a bottle of smashing wine in a setting where you can be totally comfortable and kids are welcome too! The staff is very friendly and eager to please. Let’s hope that place like this can thrive and improve and not get complaisant.

You can join them for Sunday brunches and cooking classes on the First and Third Monday of Every Month that includes a live demonstration in their dining room by Chef Peter. On some Saturday afternoons there are hands on classes in the kitchen. This week on Thursday, July 22nd, there is a 4 course wine dinner and on August 13th and 14th is a ‘Gone Wild’ weekend.

Toasted Pheasant is located in the heart of Carrollwood, immediately south of Ehrlich Road. 14445 N. Dale Mabry Highway. Tampa, Florida 33618 Telephone: 813-265-6700 www.toastedpheasant.com

Restaurant Review - NOLA 534 - Saint Louis Street, New Orleans, LA

NOLA 534 - Saint Louis Street, New Orleans, LA

Part of Chef Emeril Lagasse's domain. It’s creative, modern Louisianan food.  The Atmosphere does feel like a chain restaurant yet the service is great. The menu had a good selection. I had an out of sight Gumbo and a bone in pork chop with a caramelized onion reduction sauce that was excellent. The wine list was great. No shortage there.  It is highly priced but I definitely recommend it.

A Wine and Gastronomy tour called 'Burgundy on a Plate'. I saw the 'Heart of Burgundy' and the trip was action packed !!!

I recently joined in as part of a very small group of no more than 5, on an exclusively private Wine and Gastronomy tour by Burgundy on a Plate. For an outstanding tour by tirelessly run by Sue Boxell. It is action packed! It is educational and it is good to be on a tour where the host and the wineries 'have' and 'try' to have a good relationship! This is where you see and get a feel for the etiquette and comportment of the French folks. I loved that!

The departure point is from your hotel in or close to Beaune or from Beaune station. There are no set tours as each tour is organized individually.

This tour was GO! GO! GO! From the start! I was happy for that!  It was all in whirlwind week!

The Burgundian’s are very cool and ironically have a lot in common with American mid-westerners and old school Cuban’s. You have to be there to understand it.

This is not Paris or the South of France. Family and Property Rights are very important and are in veins of this place. They love American Music, Understand ‘what living off the land’ is and have a free spirit.

There is so much history to see…From the French Revolution to Religious symbolism…and of course the…WINE and the FOOD!  Lot's of tastings, scenic routes, wine caves, castles, medieval places, fresh markets, churches, and sudden flights of fancy... 

These are some of the things we did (it is updated with info from Sue’s Website http://www.burgundyonaplate.com/index.html click on the link)

 

Vineyards of Côte de Beaune

Enjoy private wine tastings in villages famous for Chardonnay, such as Meursault, Puligny Montrachet & Chassagne Montrachet &  Pinot Noirs from Pommard or Volnay amongst others. Enjoy stunning views of the upper slopes & renowned grand cru vineyards, lunching in the pretty village of Volnay for some of the finest regional cuisine of the area dining out on the terrace when fine.

Vineyards of Côte de Nuits 

Cote de Nuits is famed for its pinot noir from such villages as Nuits St Georges, Vosne Romanee, Morey St Denis, Vougeot & Gevrey Chambertin.  Enjoy private cellar visits and a delicious lunch from the best of local cuisine as well as a leisurely drive through famous vineyards, stopping at the site of the legendary Romanée Conti vineyards, learning and tasting during the 8-hour tour.

Luxury Wine Tour in Côte de Beaune 

Visit the vineyards of the famed white wine villages of Puligny Montrachet , Meursault & Chassagne Montrachet and enjoy visits to the winemaker’s cellars for in depth private tastings of both chardonnay & pinot noir. Learn to appreciate colours, aromas and flavours tasting regional, village, premier and grand cru wines.  After a leisurely lunch at a 1* Michelin restaurant (or top regional cuisine if preferred) enjoy a afternoon tasting including grand cru at a beautiful chateau in our own private tasting room.

Luxury Wine Tour in Côte de Nuits

The renowned villages of Gevrey Chambertin, Morey St Denis, Vougeot, Vosne Romanee or Nuits St Georges are on the menu today, tasting from village to grand cru wines at some exceptional cellars.  A three-course gourmet lunch off the beaten track is included at a Michelin quality restaurant (or top local restaurant serving the best of Burgundy’s regional cuisine).  Stop at the site of the legendary Romanee Conti vineyards (the most expensive wine in the world) & drive through stunning vineyard scenery, with a brief stop at the famous Château de Clos Vougeot.

Beaune Prestige Tour

The charming and historic medieval town of Beaune is Burgundy’s wine capital and is the focus of our new gourmet wine tour for 2015!  You will discover this charming wine capital with your guide who will take you to taste chardonnay & pinot noir at two of the most prestigious wineries in Beaune.  In addition, there will be a privately guided visit to the famous 15C Hospices de Beaune (important in Burgundy’s wine history) and an excellent 3 course lunch at a notable 1* Michelin restaurant.

Medieval Burgundy, Wine Tasting & Sightseeing

Enjoy a relaxed day in two stunning medieval villages filled with flowers and boasting gorgeous views.   Flavigny sur Ozerain, classed as one of the most beautiful villages in France (of 'Chocolat' fame) is our morning destination with a fun & informative tasting of local wines followed by lunch at a Ferme Auberge run by local farmers’ wives with produce from their farms & gardens.  After lunch, a leisurely walking tour through Flavigny’s delightful streets before driving across country to Chateauneuf en Auxois with its fairytale 12C Chateau. Time to explore the village & visit the château before our return to Beaune taking the scenic route through the beautiful Ouche Valley

Wine & Food Tour Selection

Private Cooking Course, Lunch, Vineyard Tour & Tasting 

Learn to cook traditional Burgundian fare with our French chef in his home or modern French cuisine in a professional kitchen (exclusive to our clients) inclusive of aperitifs and a three course lunch.  After lunch we tour the famous vineyards & villages of the Cote de Nuits, stopping for an excellent cellar visit, tasting from village to grand cru wines. For groups of 4+ I can offer a session in a 1* Michelin restaurant also inclusive of lunch & tastings.   No French needed as the classes are in English.

Cheese & Wine Tasting in Cote de Nuits

An ideal tour for the real cheese lovers amongst you, you will discover & learn about some of the most traditional cows’ milk cheeses from the Burgundy region, paired with both chardonnay and pinot noir. Your guide will take you through the art of cheesemaking before. moving on to a private cellar visit in a renowned wine village.  After a delicious lunch from regional specialities, we take a leisurely drive through the famous vineyards and villages of Cote de Nuits, stopping at some famous landmarks before our final wine tasting of the day.

In partnership with a local artisanal chocolate maker and an excellent wine producer, we are pairing some of these melt in-the mouth chocolates with different types & styles of wine for a fun and enjoyable afternoon.  The day begins in Cote de Beaune tasting some famous chardonnays & pinots of the ‘Cote’ at small family owned wineries and lunching at one of the best restaurants in the area for regional cuisine, such as coq au vin.  After a tour of the grand cru vineyards in the afternoon, we begin our superb wine & chocolate tasting (with the opportunity to purchase both)

I hope you enjoyed this write up and consider this trip!

 

*article recently update in 2014