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)

5 Hand-Picked Red Wines that are Great year in and year out. Give them a try!

Here are some red wines that never skip a beat year in and year out. Tasty and delicious and accessible. While even most wines meant for immediate consumption, several reads with quality improve if they're aged a year or two. These can good to drink now or lay down two or three years! 

Even the best wineries do not produce consistent quality year after year; But these wines I have enjoyed regularly and always seem to be available; which is a big plus… serve these in a big wide glass. They go well with an assortment of food as well. Pasta, Steak, Pizza, Burgers, Fish Tacos.. 

No frills. I have hand picked these 5 red wines.

2017 ‘CS’ Substance Cabernet Sauvignon Columbia Valley, Washington

Delicious and structured wine with deep dark cherry, espresso bean, cedar and baked spice flavors. A rich and round wine. Good Length on the finish. Good Stuff from Columbia Valley Washington that continues to impress over the past few years. If it was form California it would be a lot more expensive than it is.

2015 Petra Zingari Toscana 2015 Tuscan Blends, Tuscany, Italy

Savory tobacco notes, earth and herb notes, lots of plums and big tannins. An Tuscan wine with Merlot and Petit Verdot. A juicy wine with cherries, dark chocolate I blind tasted this wine among some solid French Bordeaux and it the comments were fantastic; given that it is about half Sangiovese. It can age too.

2017 Chateau Puygueraud Bordeaux Cotes de Francs, Bordeaux, France

Black fruits, black olives and soy, smoky tobacco and rich. Every year seems to provide a better and better value. A very fine Bordeaux from the Cotes de Francs. Mostly Merlot with a good dose  of Cabernet Franc and the rest Malbec; it’s dense with layers of fruit.

2016 d'Arenberg The Footbolt Shiraz McLaren Vale, South Australia, Australia

I’ve been drinking this one for over 10 years now. Dark fruit chewy and round tannins. These tannins have a long, spicy, peppery finish. Clean, Oaky and complex wine showing tons of fruit like a blackberry pie along with that fresh mushroom and forest floor you want from an earthy Shiraz.

2015 Guigal Cotes du Rhone Rouge Cotes du Rhone, Rhone, France

An always elegant and rich Syrah, from up and down the Western Rhône. Spicy, peppery, and smoky, dark fruit, alive and earthy and more salt notes of black olive on the finish. Year in and year out this wine has always hit the mark. This Côtes du Rhône GSM from Guigal is aromatic and smooth.

What in the world is Orange Wine !?!

Let’s start real quick here “Orange” is not a type of grape or winemaking technique. It’s a color! And it’s just one color in the enormous style, and color spectrum, of skin-contact wines.

Like red and white and rosé before it, people have begun to use the color orange to define and judge wines. Any white-wine grape can be used to make orange wine. It’s true!

Hey! If colors are what open your world up to try wines; more power to you. Skin contact on wines has been around for thousands of years.

If you go to the Wine Folly website…you’ll get this:

The process of making orange wine is very old, but the reinvigoration of this ancient process has only resurfaced in the last 20 odd years. Many modern-day orange winemakers look as far back as 5000 years in Caucasus (modern-day Georgia,–not the state) where wines were fermented in large subterranean vessels called Qvevri (“Kev-ree”) that were originally closed with stones and sealed with beeswax.

Which I am sure will cause debate and confusion.

So just remember this…

1.       It’s not made from Oranges

2.       Orange wines are the product of vinifying white grapes the way red wine is normally made.

3.       Most Orange wines taste like a bolder, savorier version of wines from the same white grape it was made from.

4.       It’s not like Blue Wine which is Blue wine is made from red and white grapes, and gains its strange color from that.

5.       Orange Wine goes with a lot of food and they handle this wide range of flavors well. Especially foods that do not usually go with reds.

6.       All skin contact wines are not orange, but all orange wines are made from skin contact.

By all means, try an Orange Wine. It’s now the trendy thing to ask for…

Franciacorta! The Champagne of Italy!

Franciacorta! Ever heard of it? Franciacorta is a sparkling wine from the Province of Brescia (Lombardy) with DOCG status, located on the hills located between the southern shore of Lake Iseo and the city of Brescia.

Where’s that? Italy. The top of the boot in the center; in between Piedmont and The Tre Venezie.

If you’re drinking a bubbly from Italy, there is a very strong chance that bubbly is Prosecco, but did you know that there’s another bubbly called Franciacorta, and has more like Champagne than Prosecco?

Honest! And it’s growing in popularity.

The still wines from Franciacorta have ancient traditions and documented in Brescia City council books as "Franzacurta" as far back as in 1277. The Middle Ages! But the sparkling wines are new and only been made since 1961. Prosecco as we know has been around for hundreds.

The difference between Prosecco and Franciacorta is the way each of the wines is made.

In the case of Prosecco, is made using what is known as the Charmat method. It’s a faster and cheaper way to create quality sparkling wine. In this method, the wine is transferred from its first fermentation vat to a large sealed pressurized tank where it undergoes secondary fermentation to create the carbonation. Then the carbonated wine is bottled and shipped to market. The result is a wine that is bubbly with delicious hints of fruit and freshness.

Franciacorta, on the other hand, is made the exact same way winemakers in France make Champagne.

The Method Champenoise or the Traditional Method, Franciacorta receives its bubbles by allowing a secondary fermentation to occur in the bottle. During this fermentation the CO2 (Carbon Dioxide) that’s created is absorbed into the wine, it does not escape and creates the bubbles we’ve come to love in Champagne. This process also usually means the wine is drier with a yeastier and less fruity character than Prosecco. This process of “sur lie” aging is what many say makes wines made in this method more complex.

Furthermore, there is another major distinct difference between Prosecco and Franciacorta. It’s the grapes used to make each of the wines. In Prosecco the grape is Glera, a white grape that has been grown in the Veneto and Friuli regions for hundreds of years. It’s a grape with high acidity, which makes it perfect for bubbly.

Franciacorta uses Chardonnay, Pinot Noir and Pinot Blanc, which are the grapes also used to make Champagne. Just like Champagne... Franciacorta — it’s the name of the wine and the name of the region where it’s made Just like Champagne... it's a warmer region than the chilly Champagne region, so the grapes are riper and fuller, which results in a wine that is not as racy and/or have the minerality that the Champagne region does. It’s a rounder profile but with the the designations for dosage exactly like those in Champagne.

Do the differences really matter? Only if you try them and enjoy how one, or both, taste.

Seek it out.

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

A Grand List of Wines (mostly under $25) that will not dissapoint...Seek them out over 2015 and 2016

A friend asked me to put together a wine list and this is what I did. Enjoy the list and happy searching.

 

 

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

 

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

 

2012 Bodega Norton Privada, Mendoza (750ml)

 

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

 

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

 

2013 Villacreces Pruno, Ribera del Duero (750ml)

 

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

 

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

 

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

 

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

 

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

 

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

 

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

 

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

 

2006 Chateau La Vieille Cure, Fronsac (750ml)

 

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

 

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

 

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

 

2013 Saint Cosme, Gigondas (750ml) $34

 

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

 

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

 

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

 

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

 

2011 Allegrini Palazzo della Torre, Veneto (750ml)

 

2012 Tikves Bela Voda, Tikves (750ml)

 

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

 

2013 Duorum Colheita, Douro (750ml)

 

2012 Zolo Reserve Malbec, Uco Valley (750ml)

 

A list by Wine Correspondent Ralph Del Rio of Great Red Wines to be on the lookout for $25 and under... with a few exceptions.

By Ralph Del Rio, Wine Correspondent


I was asked by a friend to put together a list of red wines, short of notes, that I thought were a good buy to put in his wine cellar. The idea is to come up with some age-worthy wines under $25. So I took a crack at it and while I was putting the list together I realized that there were a lot of great wines on this list. These wines not only are great to drink today but could go 4-5 years and maybe a whole lot more. I hope you enjoy this shopping list. I have had the opportunity to taste all of these wines wines

It is 2016 and these are the wines to be on the lookout for. The majority are available for under $25 and under. There are a few exceptions because I wanted to get some very tasty French wines on this list…all wines are under $40

Good Luck, Enjoy and Happy Shopping!

2011 Abadia Retuerta Seleccion Especial Sardon de Duero, Ribera del Duero (750ml)

2014 Daou Vineyards Cabernet Sauvignon, Paso Robles (750ml)

2012 Bodega Norton Privada, Mendoza (750ml)

2010 Castello di Bossi Berardo Chianti Classico Riserva, Chianti (750ml)

2013 M.Chapoutier Domaine de Bila-Haut Occultum Lapidem, Cotes du Roussillon Villages (750ml)

2013 Villacreces Pruno, Ribera del Duero (750ml)

2012 Montes Alpha Syrah, Colchagua Valley (750ml)

2012 Fattoria Poggiopiano Chianti Classico, Chianti (750ml)

2011 Frescobaldi Castello di Nipozzano Chianti Rufina Riserva, Chianti (750ml)

2012 Freemark Abbey Cabernet Sauvignon, Napa (750ml) $32

2013 Ladera Cabernet Sauvignon, Napa (750ml) $29

2013 Newton Cabernet Sauvignon Unfiltered, Napa (750ml) $34

2012 St. Clement Cabernet Sauvignon Oroppas, Napa (750ml) $39

2012 Chateau Haut Bergey Rouge, Pessac-Leognan (750ml)

2006 Chateau La Vieille Cure, Fronsac (750ml)

2012 La Fleur de Bouard, Lalande de Pomerol (750ml) $29

2012 Chateau La Tour Carnet, Haut-Medoc (750ml) $33

2012 Saint Damien Les Souteyrades, Gigondas (750ml) $29

2013 Saint Cosme, Gigondas (750ml) $34

2010 Domaine Pallieres Gigondas Les Terrasse du Diable, Gigondas (750ml) $36

2013 Chateau Saint Roch La Chapelle, Côtes du Roussillon (750ml) $29

2012 Ridge Zinfandel Three Valleys, Russian River (750ml)

2012 Condado de Haza Tinto, Ribera del Duero (750ml)

2011 Allegrini Palazzo della Torre, Veneto (750ml)

2012 Tikves Bela Voda, Tikves (750ml)

2014 Turley Wine Cellars Juvenile Zinfandel, California (750ml)

2013 Duorum Colheita, Douro (750ml)

2012 Zolo Reserve Malbec, Uco Valley (750ml)

How do you explain the High Altitude wines? Are they any better?

What exactly should the limits be in order to call it a high altitude wine? Is it 1,000 feet above sea level? Was it 2,000?  What if you’re trying to market high-elevation wines…What do you need to explain? Will you confuse the consumer?

How do you explain the High Altitude wines? Are they any better? It’s all debatable.

Maybe 2000 feet should be the limit. Who knows…

Furthermore, what we do know is that unless something is certified it will be up for grabs.

We know this because unless a certification is granted clearly defining a category, something called high elevation or mountain wines would fall under the title or designation similar to “old vine” wines or “reserve” wines in which the categories have no officially sanctioned meaning or definitive guarantee.

In my opinion, even with altitude, Climate seems to be the single-most influence on wines these kind of wines. Cool temperatures at higher elevations manifest in wines that can be beautifully balanced with intense fruit with somewhat of a dry aspect.

One thing I found that is very interesting is there is research being done that is trying to verify that consumption of wines from high altitude vineyards may contribute to a greater life expectancy. That’s great especially when you combine it with the research that has shown new evidence on how wine might help prevent heart attacks. - particularly red wine rich in polyphenols which they say is very good.

With all this good info… High elevation/mountain vineyards are some of the more difficult to farm. It's harder work to establish them, they're lower yield. Also, it’s safe to say that the people who plant the vineyards at elevation are of a different type of character maybe than those you have vineyards at valley floor or flatland. Which is interesting to talk about.

Again, for the most part, I find the high elevation or mountain wines are bigger, with more alcohol, more tannin. Valley floor wines are softer and a little rounder, more feminine. I do find that high altitude wines are less plush. And have tighter structure without being hard and there is frequently a little kind of dry spice aspect or tannin aspect to them, not peppery spice though…

The Argentinian Malbec is probably a good indicator or a wine from Sardinia, Napa Valley Cabernet Sauvignon or Châteauneuf-du-Pape.

You are in the mood for Pizza. Who isn’t??? What wine matches best with Pizza? So many great options to try!

The weekend is approaching. Or it’s late night hunger craves…You are in the mood for Pizza. Who isn’t???  What wine matches best with Pizza? So many great options!

It happens all the time you are waiting for pizza delivery… Of course you need to have some wine on hand.

Try a reasonably priced Chianti, Pinot Noir, or Gamay. A light body, low tannin wine with high acidity The acidity of these wines compliments the tomato sauce nicely and the mouthfeel allows the savory flavors of your Pizza to shine.

Also, lighter wines like Italian Barbera and Frappato are phenomenal with Neapolitan style pizza where and Nero d'Avola is rock solid with a meat lovers pizza.

If your pizza has mushrooms…the earthy style Pinot Noir, it's especially delicious. A Mouvedre is another option too…Which might lead to a Rhone night of wine with your Pizza; trying something complimentary like a spicy Syrah or Grenache with a pepperoni pizza

I want to leave with a favorite! A total explosion. Red Lodi or Dry Creek Zinfandel. Tons of fruit, tons of power! Goes great with spicy sausage, grilled onions...Think the oven flavors that come with a toasted crust too. Just plain good.

Aglianico is probably the grape with the longest consumer history of all - the grape was the principal component of the world's earliest first-growth wine! Drink it today!

I read an article recently in the New York times on wine made from the Aglianico grape. I am so glad that this grape and its region is being noted for the delicious wine it produces. Famous oenologist Denis Dubourdieu has said "Aglianico is probably the grape with the longest consumer history of all."

What’s very cool is that Aglianico is thought to have first been cultivated in Greece by the Phoceans from an ancestral vine and was brought into Italy by settlers spread to various points in the regions of Campania and Basilicata. In ancient Rome, the grape was the principal component of the world's earliest first-growth wine, a wine called Falernian. Gladiator wine!

In its youth, Aglianico is can be very tannic and concentrated and powerful requiring a few years of ageing before it can be totally approachable. It’s deep garnet in color with whiffs of chocolate, earth and plums.

But big wine is great; I like it and seek it. As Aglianico ages, the fruit becomes more pronounced and the tannins more composed with the rest of the wine. Think full-bodied with firm tannins and high acidity, providing them with good aging potential. It’s can be very not-aggressive. The rich flavors of the wine make it appropriate for pairing with rich meats such as lamb, beef or a rich pasta dish. The grape is sometimes blended with Cabernet Sauvignon and Merlot too.

So for you drinkers of Barolo, Bordeaux, Napa Cabernet and good Rhone. This is where it’s at.

…by the way the white grape is called as Greco di Tufo, the grape was commented on by influential Pliny the Elder, the maker of some of the highest-ranked wines in Roman times and also author, naturalist, and natural philosopher

There are write ups on all this in Hugh Johnson’s wine books as well as Oz Clarke’s which is always a great read. You can re-read those guys, good stuff. Good wine books to own for entertainment and research.

Anyways, in Basilicata, Aglianico is where the region's only DOCG wine, Aglianico del Vulture, and is concentrated in the northern area of the province of Potenza. The most sought-after of Aglianico del Vulture come from the vineyards located in and around the extinct volcano Mount Vulture.

In Campania (the third-most-populous region of Italy...extremely historical), the area in and around the village of Taurasi produces Aglianico's only DOCG wine, also called Taurasi.

There’s more great Aglianico to be had in the province of Benevento. In Campania, it is also in grape of Aglianico del Taburno and Falerno del Massico.

So Where are the best places? Aglianico seems to thrive in volcanic soils, especially at higher elevations on hillsides that also have some limestone mixed in. That’s a great scenario for a hearty wine.

It really all adds up to the profile for greatness. So seek it out. Ask for it.

The wines can be both powerful and restrained, they can age beautifully, and they can be both soulful and reflective, deep especially when grown in the best places and produced by dedicated wine makers.

How do I find a wine I like? How do I find the winners?.. because budget wines are hitting a quality level that is worth seeking!

Over the past 15 years at least a couple of major things have changed. A lot more people are enjoying wine and budget price wines have been improving over the years. Technology has a lot to do with it; but so does the fact that winemakers have been replanting vineyards with grapes that make better wine. Just like plant breeders go all-out to offer more robust, more fragrant roses for gardeners, grape scholars and scientists have helped winemakers improve their vines.

So basically winegrowers are learning how to get more flavor from the grapes they grow by careful timing of watering and pruning. Money matters too. When wines cost $7 or $8 a bottle and above, winemakers can afford to use the better-quality grapes than they used too.

These changes probably mean that today's under $10 wines would have cost $15 five years ago. Or your $15 wines are hitting a quality level that is worth seeking. Then apply that to a $20 bottle and so on.

Just to think that the price for a high quality Napa Valley Cabernet Sauvignon or French Bordeaux is roughly $50.

But we are talking the budget wines here… and their advancements!

When you walk down the wine aisle will you will see dozens upon dozens of sensibly priced wines on the shelves, yet picking one amongst the often-whacky labels—including everything from funky monkeys to long-tailed eagles—can be a royal pain. In regards to the style or the appeal of the wines in the bottle can be night and day.

So how in the heck do I find a wine I like?!? How do I find the winners?!?

Here are a few tips to follow to find a really decent wine of good quality.

Choose a grape you previously tasted but this time from a country you've never tried. For example some of the best budget or value wines have recently come from Argentina (try Chardonnay or a Malbec) , Chile (try its Cabernet Sauvignon, Merlot, and Chardonnay too). In Spain lower-priced wines from Rioja make good-value (usually the classic Tempranillo grape). Also, South Africa (Chenin Blanc, also known as ‘Steen’ sometimes) are a great opportunity to enjoy.

In the same way; try up-and-coming grapes and wine styles now before they take off in appreciation and reputation (and price). If you enjoy Cabernet Sauvignon style, try a Malbec—those again from Argentina are good values. Vinho Verde is a light, refreshing white wine from Portugal that's famously inexpensive.

Also, just because it’s pink does not mean it is White Zinfandel.

Don’t pass over rows of massively unrecognized and underpriced rosé wines—many of that are enjoyably dry and crisp. Just so you know…this wine generally goes really great with lightly seasoned fish or chicken dishes.

Riesling, too, is so under-appreciated and that the price remains low for many of these well-designed and delicious wines. Riesling is very versatile. It can be bone dry, semi-sweet or very sweet. So have fun with that.  Remember hot and spicy food goes great with Riesling

By the way…A quick very basic food pairing hint…match ‘Power with Power’

You can't really judge a quality of a wine by its label, but the label might tell you a bit about the style of wine inside If you see a wine label with a beautiful pastel collage of flowers on it, it’s not going to be a big, heavy concentrated red wine…but you never know… Likewise, a wine with a huge red or dirty old truck on it is unlikely to be anything too light-bodied or sweet.

Look, If you see the brand..Barefoot, Robert Mondavi, Jacob’s Creek, Lindeman’s, Beringer, Kendall Jackson, Echo Domani, Chateau St, Michelle, Yellow Tail, Concha Y Toro, Gallo…even Joseph Drouhin brand is in the budget price game now. Those wines are standardized uniform and consistent, regular- even unvarying.

While it's tempting to stick to your "same old same old," usual’s… it's worth rolling the dice to find a new favorite at a low price. It's great to know that with all the good wines out there at this price range, the odds are now better than ever that you'll find winners.

 

Some California Reds have provided Sheer Greatness in a relatively Short period of time!

California has an endless amount of excellent red wines and a lot of them are as either as good or more legendary than Old World French Bordeaux, Italian Chianti and Barolo's and Spanish Tempranillo and Garnacha. In many cases the Old World knowledge has lent it's ways to the California Terroir; but most of the time it's been sheer greatness in a relatively short period of time.

Here are some of my California favorites...Including one from Washington State that is on my mind and fits the mold...

Dominus Estate Napa Valley Red (CA) Christian Moueix's California legend shines by sheer density.

Hall Kathryn Hall Cabernet Sauvignon  (CA)Big, dense, juicy raspberry-driven fruit

CADE Cabernet Sauvignon Howell Mountain (CA) familiar to Napa's presitigious PlumpJack winery in Oakville full and intense

Robert Mondavi Cabernet Sauvignon Reserve (CA)Robert Mondavi Reserve Cabernet Sauvignon brings big, brawny flavors

Shafer One Point Five Cabernet Sauvignon  (CA)  From Napa's prestigious Stags Leap District, well-integrated intensity and opulence.

Col Solare (WA) Col Solare, Italian for "shining hill," offers an amazing Cab-based blend sourced from some of (namely Red Mountain, Columbia Valley, Wahluke Slope and Horse Heaven Hills)

Grgich Hills Cabernet Sauvignon (CA) This Grgich Hills Cab has got plenty of power, yet boasts both beautiful balance and richness

Signorello 'Estate' Cabernet Sauvignon (CA) Napa Valley - If Italian Cabernet got lost on its way home

Robert Craig 'Mt Veeder' (CA) Cabernet Out of the Mt. Veeder wilderness comes this marvelous mountain wine

Blankiet Cabernet Sauvignon Paradise Hills Vineyard (CA) - Almost La Mission Haut-Brion-ish in its character

Stag's Leap Wine Cellars - Cabernet Sauvignon Cask 23 (CA) full-bodied and opulent personality is profound

Ramey - Cabernet Sauvignon Napa Valley (CA) from valley floor known for creating rich, smooth Cabernet Sauvignon

PlumpJack - Cabernet Sauvignon Oakville (CA) Engaging red despite its richness and obvious size

Ridge Monte Bello Santa Cruz Mountains Red(CA) limestone, which is not found in Napa is unique and important

 

Seek these out, Try them...Cellar them. In fact these wines listed are good to lay down. But there's one thing about great California wines...They can be hard to put down.

 

 

Yes! Italians can make bubbly just as good as the French, and for much less money! Is “mass market” champagne – under threat from Prosecco??? It’s even passed its French rival as the best-selling type of sparkling wine!!!

At an open air event this past week;  I noticed that there were a whole lot of sparkling wines along side the beers in the coolers. A lot of regular folks enjoying it. After watching a guy underestimating the pressure of a Chandon bottle. I told my friend I would write about the bubbly. One thing is for certain the bubbly is now a lot more part of the mix for regular drinking.

Coincidently in the regular nightly news this week came across a RED ALERT! that it's been a very scary week for Prosecco fans and that the never-ending Sunday brunches are in danger! Oh my !some people are going to be beside themselves!!!

The newswire is saying that Prosecco may not flow quite as freely this year! What a calamity!

But before we get into this…

Let’s talk just a little about Prosecco and also Champagne…

Both Champagne and Prosecco are sparkling wines that take their name from the specific geographic regions they’re made in

We know that Champagne is French, and can only be made in the Champagne region there. Prosecco is Italian, and can only be made in the Veneto region in the northeast.

Champagne can only be made from three grapes in any combination:  Chardonnay, Pinot Noir, and Pinot Meunier. Prosecco is made from an Italian grape called Glera.

Regular wines are only fermented once, but sparkling wines are fermented twice—this is where the bubbles come from. When they make Champagne, it ferments first in a wooden barrel, and then in the bottle you buy it in.  Prosecco’s two fermentations both take place in a stainless steel vat. It’s a quicker way to do things, which makes Prosecco both cheaper and also less able to age than good old Champagne.

Sales of Prosecco have shot up in recent years as people have discovered that the Italians can make bubbly just as good as the French, and for much less money!

Consumers have increasingly embraced Prosecco a more balanced, easier-to-drink alternative to Champagne; it’s even passed its French rival as the best-selling type of sparkling wine early in 2014.

Guess What ?!? The spike in demand has put pressure on Prosecco producers to amp up their output.

Champagne producers are somewhat concerned about the success of Prosecco. But global demand for champagne is rising too, even in markets such as the UK and US where Prosecco is popular. The prices of Champagne have been adjusting and falling as a response…

In 2014, Prosecco DOC sales increased by 27%, according to the Italian news organization Italy24. Prosecco export to the U.K. rose by more than 60% and increased to 38% in the USA, Italy24 also reported.

It is “mass market” champagne that is – or really should be – under threat from Prosecco.

Is this actually be a good thing for the French champagne producers?

It might force them to decide whether they really want to be the market leaders in inexpensive bubbly, or would rather exploit the strength of their protected brand "Champagne" and charge very high prices for a quality product.

Currently, they are trying to do both. It’s a tough decision especially when Prosecco is gaining ground.

OK, let’s get back to the Prosecco calamity…

If you thought the Greek financial crisis was the biggest disaster facing the world, or the Ukraine standoff, or the Chinese property crash – think again. Something really dreadful is about to hit. There is going to be a global shortage of Prosecco. So said Robert Cremonese, export manager of the popular Prosecco brand Bisol.

"Last year's harvest was very poor, and down by up to 50% in some parts, so there is a very real possibility of a global shortage," Cremonese said in an interview with the trade publication The Drinks Business. While the supply is limited, demand is up, according to reports.

The Prosecco DOC, which is made up of territories and provinces in northeast Italy received a lot of rain in the last year, according to Cremonese.

"A lot of the vines in the DOC area are newly planted and they ended up being soaked – the grapes were rotten and yields were down by nearly half in some cases," Cremonese told The Drinks Business.

Yet, Prosecco’s governing body has stepped in to calm fears of a looming shortage, claiming that yields were smaller than expected, the 2014 harvest went ”far beyond the target”. – Wine Business

To further stir the pot; in a phone call with The Huffington Post on Friday, Domenico Zonin, the CEO of Zonin, Italy's largest privately owned wine company, also said that there's no cause for alarm. He doesn't think it'll end up making a serious difference in prices or availability.

Nevertheless, it’s out there…a shortage of the Italian bubbly could occur as a result of high demand and rainy weather.

Despite the fast-rising demand, Prosecco prices have been pretty steady. For the Italian producers, this is a disappointment. With demand rising so fast, they should be able to charge more. The gap should have closed between champagne and Prosecco. It hasn’t. This is probably because even though Prosecco tastes every bit as good as inexpensive champagne – indeed arguably better – it is still not "Champagne" though.

Mind you, inexpensive champagne is something of an oxy-moron. Champagne is a luxury good, and luxury goods tend to be Veblen goods – we drink more of it as the price rises….go figure.  

So it's the demand for good-quality champagnes that is holding up well in the market; since they are not really challenged by Prosecco yet…

...And truly, investment Champagnes have never been so expensive. People just can't get enough of the good stuff!

There you go. I told you it was a calamity!

 

 

 

One of Wines great companions is Cheese…Cheese makes you Happy! Here are some Easy Tips for Selecting Cheese and Accompaniments...

One of wines great companions is Cheese…Cheese makes you happy! A natural feel-good food. Even though these days, it has a bit of a decadent reputation where health, nutrition and weight loss are concerned.

Cheese is actually quite good for you.

Arguably, in our modern minds: far too much emphasis placed on diets and “low fat” options.

Here in America you can just look at the fortunately-slender and cheese-obsessed nation of France and wonder.

In fact, three of the world’s biggest cheese-consuming countries – France, Italy and Greece – have some of the lowermost rates of obesity and cardiovascular disease in the Western world.

Go Figure…

Probably the more you mess with food the worse it is for it…

Cheese is an excellent non-meat source of protein. It is packed with calcium. It’s also loaded with Vitamin D, which helps our bodies to absorb that calcium, along with folic acid, zinc, phosphorus, and Vitamins A, B2, B12, and K2. All that good stuff that can’t be denied.

Factoid: When consumed together with calcium, vitamins K2 and D3 are especially good at protecting your bones, brain and heart. Cheese has all three.  ..

How about that!.. Great News…Spread it!

So here are some Easy Tips for Selecting Cheese and Accompaniments...

Try to include a variety of textures and flavors. Most cheese belongs to one of four basic categories: aged, soft, firm, or blue.

 For a good variety, choose at least one from each group…

Here are some basic cheese examples:

  Aged: Aged Cheddar, Goat Gouda

  Soft: Camembert

  Firm: Manchego, Parmigiano-Reggiano

  Blue: Gorgonzola Dolce, Stilton

 

Another way you can try is by selecting cheeses by the type of milk used (cow, goat, sheep). This is where it can get interesting and experimental. It will ensure a range of different flavors on the plate.By the way, try to serve at least one familiar cheese that you know for sure…

How Much do I buy?

Well…plan on buying 3 pounds for 8 people, 6 pounds for 16, or 9 pounds for 24. Another way to think about it is to plan on buying 3 to 4 ounces per person.

What Accompaniments?  What else can we eat with Cheese!?!

Offer a selection of breads, including sliced baguette,  and crackers in all different shapes and sizes.   

Note: It’s a good idea to vary the taste and texture among the breads as well as the cheeses.

Other accompaniments include jarred jellies and preserves; or honey, chutneys, and spicy mustards. You can also add roasted red peppers and maybe prepare caramelized onions, which is a complement to most cheese plates…

Think also of what sweet and salty items often match up  well. Try cured meats such as prosciutto and salami. Nuts and pistachios are good…Also, dried fruits such as figs or cherries, pears are really good.

Here are some serving tips:

Separate strong-smelling cheeses from the milder ones...

If you want to serve a pungent, stinky cheese, place it on a separate plate so it doesn’t overpower more delicate ones.  Four or five choices are enough; more often than not these 'really' are the stars of the show and they pair up great with wine.

Just for starters, for me...the hard cheeses pair up with a Bordeaux, Napa Cabernet or a Chianti.
A Brie or triple cream cheeses with an un-oaked Chardonnay or Pinot Noir. For those Blue Cheeses, try a sweeter wine like a Tawny Port, late Harvest Riesling and Ice Wine.

Set out a separate knife for each cheese, mainly the soft varieties. Soft cheese spreads well with a butter style knife; the firm cheeses might require a paring knife; and aged cheese often requires a cheese plane with a handle to slice slivers, but I like to them in small chunks myself.

Remember Cheese tastes a lot better when approaching room temperature so remove the cheese from the refrigerator an hour before serving. Cold cheese stifles the flavors and aromas

Enjoy!

 

 

"The Ideal Benchmarks"...How do you taste wine? How do you learn? I'll show you!

I’m going to try and explain the art of tasting. Well, I am going to try. Over the years I have done a lot of tasting and it’s really not a race to finish line. There is so much to learn. Yep, It’s a good way to live mathematics!?! Huh?

In actuality wine is infinite. Endless!!! I often tell my friends…’How many flavors do you come across each day when you drink?’ After a blank stare, I usually say milk, orange juice, soda pop, etc…but in wine the flavors are endless, and the nuances are not just subtle either. It’s changing all the time in the bottle too. Drink it on its own or drink it with food. There is so much opportunity!

 

 

The pairing of food and wine ‘is’ a life altering experience. But you have to educate yourself a little and understand that there are benchmarks and a classic way of thinking that you have to acknowledge and pay attention to; because wine has been made for a very long long time and there are some things set in stone on how varietals (the grapes) are supposed to taste like. Learning to taste like the “Pros”; this way is not inexpensive, but if you do it among friends it can be done consistently and there’s nothing more important while learning about wine than talking and listening to others that’s how it sticks in the brain.

So let’s talk about that…

 

You often near people say “Oh, that’s Old World.” “Oh, that’s a New World wine.” Let’s get one thing straight. There is awesome wine being made all over the planet and there has been a lot of updating and rebirth happening over the last 50 years. There’s a lot of money to be made these days.

When it comes to the character and style of wine it really boils down to 4 or 5 places maybe a few more with some pockets here and there in some very historical wine countries. Wow! Now before you tar and feather me about this fact. I will explain and honestly there is no eccentricity permitted from this school of thought...It’s not set in stone, but it is close.

 

Tuscany, Burgundy, Bordeaux and Champagne…Old school Rioja and Albarino from Spain are benchmarks. The Barossa Valley in Australia for Shiraz as well as the Rhone in France has equal expectation. I like to include New Zealand Sauvignon Blanc in this list because of its down right distinctiveness.

 

Most French wines are good to taste with because they have a lengthy track record and are made following laws that are firm, developed and methodical. Places like Loire, Burgundy, Bordeaux, Rhone and Champagne can be relied on for the character of the grape along with the style which has gone through extensive and consistent documentation.

 

For example, In Italy it boils down to Tuscany, Piedmont and Veneto with Umbria, Campania and Sicily starting to make the cut.  It’s only because in Italy just as Spain even though they been making wine since the beginning of time it seems are going through a wine revolution where areas that were basically inactive for years are now exploding in activity but it’s New World wine. Great stuff though!

 

So places in Spain like Ribera Del Duero, and La Mancha are not acceptable for benchmark tasting, perhaps Priorat though…

 

Let me give you another example, California Chardonnay. It can be delicious, especially with shell food.  In fact it’s constantly besting the regions of Burgundy in highly profiled competitions since the mid 1970’s. Yet, California Chardonnay has been traditionally perceived as a oaky, tropical, buttery with vanilla characteristics which is also found in Washington State, Australia and Argentina. You see there is no real reference point like there is in the communes of Burgundy. So as good as it can be; it cannot be used as a benchmark.

 

 

You see that is the key. There has to a model or “The Ideal Benchmark” where you know characteristic or style comes from.

We live in a period of wine discovery and there is a wine revolution going on. The thing is to learn what “The Ideal Benchmark” for the wine region or style is and you do that by picking one or two and remembering and realizing and knowing it. That’s how you know the classics. I relate to it this way too. It’s like thinking about the intricacy of all the Beatles songs and thinking about all their influences and listening to their stuff.

 

Well then, how do you remember and realize and know this stuff. Try to train your palate to spot aromas and flavors (I made up and posted a chart that can get you started). Also try to do it with friend too. Find a wine guy you can work with at a wine store to chat things up. Try to travel to wine country. It’s hard to do it alone; but it can certainly be done.

 

Let’s move on to just some of these ‘Ideal Benchmarks’…Which can set you back $50 a pop. But remember the goal here is to get the idea of the characteristic and style of the benchmark.

 

• Merlot should taste like wines from Pomerol which is kind of rare even though it’s well known…demand also outstrips supply. So it’s more expensive. It’s fleshy, supple with minerality. Try Chateau Bourgneuf Pomerol and Chateau Lafleur-Gazin an entry level.

• Pinot Noir should taste like wines from Burgundy, Oregon has also reached classic status in my book Louis Jadot Gevrey-Chambertin and Louis Latour Volnay 1er Cru En Chevret…The Oregon Pinot’s are less expensive. Tempranillo should only be from old school Rioja like Muga or LAN. Try a Reserve or Grand Reserve some which are in $20 - $40 range.

• Chardonnay has some terrific values Mâcon and Chablis are the two places to look. Look for lemon, pears and some creaminess, flowers, limestone, minerality and barely a hint of oak. Try Louis Latour’s Pouilly-Vinzelles and Simonnet-Febvre at about $20.
• Sangiovese from Tuscany where the classics come from Chianti and Brunello Montalcino. Herbal, strong nose nice tarty cherry or some earthiness and spice, ruby red garnet with acidity. If it’s real dark it’s a more modern style because they are using more oak. Try Monsanto Chianti Classico Riserva DOCG and the Friggiali Brunello di Montalcino $20-$40.

• Cabernet Sauvignon is a great grape!  Reach for the Pauillac region of Bordeaux. Black currants(cassis), black cherries, Hints of herbs and bell peppers, tobacco and cedar. When Cabernet is very ripe blackberries come out in front… the blackberries conquer and you get the plums and the jam flavors (happens a lot in Napa Valley). Cabernet Sauvignon can sometimes have vicious tannins and in Bordeaux it is blended with Merlot and Cabernet Franc to legendary success. Old Bordeaux’s bring on the flavors of leather, meat and mushrooms and have what I call a Robin Hood effect with suggests a cool forest. The older they get the more they can be easily mistaken for Syrah/Shiraz. Try Château Batailley it is a rock-solid about $50 wine that rates high and may find this wine's prices somewhat reasonable compared to the other and I mean that seriously. Château Pontet-Canet is another reasonably priced, very well-made Pauillac. Try Cabernet’s from the Santa Cruz Mountains just for kicks as well.

I’ll stop there for now… you get the point, I hope…about tasting. In the future I’ll write about some other varietals. I’ll also write about the ‘Repetitive Method’ of tasting and ‘Developing your palette on a budget’. All this wine stuff is endless, you know…

 

 

 

 

 

 

 

 

 

 

Barolo and Barbaresco… Two great Italian wines from two great wine producing zones

With such a long rich history Italian wines continue evolving and gaining momentum. Over the past decade we’ve seen great quality especially in Piedmont which is in Northern Italy is at the foot of the Alps. It’s still very Mediterranean though… It is the home of a long tradition of fine wine.  Barolo and Barbaresco are Piedmont’s  red wine Grand Cru’s.  Nebbiolo is the grape and essentially along with Sangiovese of Chianti it is Italy’s most noble grape variety.

In the 19^th century after adopting French wine making techniques, a modern style of wine making was discovered that became to be known as the world-celebrated “king of wines, the wine of kings”; a delicious, big brick red  dry style with high acidity that promises many years of cellar aging. These days it seems just about every vintage of Barolo and Barbaresco offer excitement.

The interconnection of Piedmont’s renowned wines is the Langhe region. It is the home of both the Barolo and Barbaresco and a place of dramatic interplay of shadows and sun; foggy yet scenic. It’s unique. The temperatures in the day and night often swing mightily. Sometimes the sky is black and sometimes it’s white. Usually you have pockets rain throughout the summer into the fall. The land is myriad of rich clays and easy draining sand all which helps make commanding wines yet with amusing sophistication.

Today’ these Piedmont reds are conveyed in overindulgences. Some suggest a more modern style which minimizes tannins and maximizes the youthful fruit. It is super extracted fruit style with toasty oak.

The others are more traditional… offering powerful structured savory tannins and a more earthy expressive nose.  It’s the whiffs of tar, leather, perfumes of violets and roses. The grip of the velvet tannins that vibrate on the palate, the racy minerality of the wine from this region along with rushing flavors of cherries, vanilla, figs and black licorice. The wine can be very profound and have the propensity for cellaring( 5, 10 years or more!).

What is interesting is that Piedmont, Italy happens to lie at the same latitude of Burgundy, France and they have a similar summer climate and Piedmont is really the only place that Barolo and Barbaresco can grow with wide-ranging success.

These distinctive wines; both made from the Nebbiolo grape in general terms can be thought of this way. The Barolo is the more substantial, tannic and opulent of the two, while Barbaresco is considered more elegant and approachable.

By the way, the foods of the Piedmont that are habitually served with mature Barolo and Barbaresco include many plates made with white truffles or white truffle oil, Porcini mushrooms; cheeses like Bra Dura, Fontina, Ribiole, Toma, and truffle infused cheeses. Also game (especially game birds); and beef braised in red wine.

…Two great wines from two great wine producing zones.