Contemplating Muscat, Muscadelle, and Muscadet Wine... What’s the difference?

 

I am writing this not only because it is a fun subject, but many people ask me what’s the difference between Muscat, Muscadelle, and Muscadet and some other similar wines. What follows is some good info; so the next time you go into your favorite wine shop you have it all straight….

Let’s talk about Muscat first. There are many pseudonyms for this grape. For example Moscato (in Italy ), Muskadel (in South Africa ), Muskateller (in Germany ) and Moscatel (in both Spain and Portugal ). Phew!!!

Why can’t everybody just agree on one freakin’ name, right? Life would be too easy.

To make it even more confusing, Muscat can have various names attached to it, such as “ Alexandria ”, “Ottonel”, and the rather drawn-out phrase “Blanc à Petits Grains”. But don’t focus on these add-on phrases – they’re just different varieties of the same grape, and all will be extremely sweet-scented, aromatic and grapey.

So, just note that Dry or Sweet; Still, Sparkling, or Fortified: Muscat has a discrete aroma and flavor that is absolutely beautifully delicious.

The next one is Muscadelle, which is not related to Muscat at all. Just to be clear….

Muscadelle, is one of the three grapes allowed for white French Bordeaux, the other two more notable grapes being Sauvignon blanc and Sémillon.

Muscadelle is commonly used to add a tangy and tasty, youthfulness to white Bordeaux blends. It hardly ever gets top billing because it lacks the characteristics necessary to make a single varietal wine you’d call yummy. But it’s a matter of taste. If you see one, pick it up and try it.

Wait! hold your horses!

There is one exception to this Muscadelle rule and it is in Australia, where Muscadelle is used on its own to produce lusciously sweet fortified wines. The grape is called “Tokay” over there. Don’t ask why. But it is incredible! By the way, there is Tojaji from Hungary which Peter the Great used to drink calling it the “Wine of Kings” …but that’s another story.

Finally, there’s Muscadet. A popular LIGHT and DRY wine produced in the western part of France's Loire region.

Distinct from most other wines in France, the name of the wine is not taken from a town or geographic area, but rather from a grape known locally called Muscadet, even though its proper name is Melon de Bourgogne.

Although it can be a bit neutral in flavor, Muscadet has a lot of energy. It is dry with a crisp zippy acidity, making it a great match for shellfish. You might see the term “sur lie” on the label. If you do, make sure to buy that one because it has been aged on the lees (with all the wine sediment), and this lends a delicious richness to the wine.

I hope this helps clarify Muscat, Muscadelle, and Muscadet; because it’s really great stuff and if you love wine you should be having a lot of these three.

 

Wine is Good for you! It boosts the immune system; fights the flu and cures sore throats too!...It protects you!

Whoever thought we would have and Outbreak; much less an Outbreak that would force us to be in hideaway. But here we are and 2020 is going to be interesting. While we practice 'safe at home' and 'stay at home'. It's probably a good time to be with a close knit group and try to enjoy things as much as possible; have some of your favorite food and wine as we work our way through this Coronavirus(Corvid-19).

Did you know wine protects you? No Seriously...

Wine keeps you healthy and prevent you from getting sick. It's just the kind of news we need these days. Especially in these times with the Coronavirus (Corvid-19) and practicing Social Distancing and Self Quarantining.

New research reveals that high concentrations of resveratrol — a compound that is found in red wine — can stop poxviruses from multiplying in human cells. It boosts the immune system; plus fights influenza and it cures sore throats.

Researchers working at Kansas State University in Manhattan as well as the Centers for Disease Control and Prevention (CDC) tested various concentrations of resveratrol in human cells infected with the vaccinia virus.

This is a close relative of the virus that causes smallpox and it also formed the vaccine that eradicated the deadly human disease. Their study showed that resveratrol stops vaccinia virus from replicating its DNA and genome.

Why is this important?

Wine protects you. At high concentrations, resveratrol stopped vaccinia from multiplying itself in the early phase of infection, thereby preventing the virus from spreading to other cells.

There has been news in the past that drinking wine can help a lot things. It can maintain heart health, prevent cancer and even settle a mean case of diarrhea. Research even now shows it’s also good for your throat. According to a new study, a cocktail of compounds found in both red and white wine fights germs that can cause sore throats.

“Exposure to wine had a persistent antibacterial effect,” the authors wrote in their study, detailed in an upcoming issue of the Journal of Agricultural and Food Chemistry. Prior to their research, the authors said the effects of wine against germs found in the mouth hadn’t been studied.

After isolating the compounds from wine, which included lactic, malic, succinic and tartaric acids, the researchers neutralized their acidity. They then showed that the isolated antibacterial compounds were more successful than wine alone at killing 99.9 percent of the sore throat bacteria, even when used in far lower concentrations than found in wine.

Furthermore, drinking wine may help prevent influenza, as a compound found in these beverages can boost the immune system, scientists say.

Researchers at Washington University in the US found that a particular gut microbe can prevent severe flu infections in mice, by breaking down naturally occurring compounds called flavonoids.

This strategy is effective in staving off severe damage from flu when the interaction occurs prior to infection with the influenza virus, researchers said.

Microbes that live in the gut do not just digest food. They also have far-reaching effects on the immune system, they said. "For years, flavonoids have been thought to have protective properties that help regulate the immune system to fight infections," said Ashley Steed, from St Louis Children's Hospital in the US.

"Flavonoids are common in our diets, so an important implication of our study is that it is possible Flavonoids work with gut microbes to protect us from flu and other viral infections," Steed said.

Flavonoids are commonly in red wine. It can be French Wine, California Wines, Canadian Wines, Wines from Spain even Champagne! Any wine!

It's really encouraging to know...

The previous studies found that the gut microorganisms in our bodies may be important in protecting against viruses and severe influenza infections, so in this study, researchers aimed to identify just what gut microbes might provide that protection. "This prevented influenza-related lung damage in the mice. It is this kind of damage that often causes significant complications such as pneumonia in people," 

Interestingly, red wines have stronger bacteria-fighting effects than white wine, although not by much. Curiously, the acidity and alcohol isn’t responsible for wine’s germ-fighting properties—instead, it’s a collection of organic (carbon-containing) compounds found in the drink. How about that?

So, have some wine and know that it is really is good for you in more ways that you could have thought! 

Take care

There’s two worlds you say? - Two very distinctive styles of wines? ... The “Old World” and the “New World” - Which style is better?

In the world of winemaking there are two different Worlds. Known as
the “Old World” and “New World”. Likewise, no two wines are created
the same.

There’s two worlds you say…?

Yes!

And in both these worlds the approaches to making wine give life to
two very distinctive styles of wines. The “Old World” and the “New
World”

Geography plays a huge part in the flavor profile of wines but
tradition also impacts the approach winemakers take when deciding on
what sort of artistic quality they use and at the end of the day what
type of wine style they intend to make.

So, wines made in the “Old World” style are related to the traditional
winegrowing regions in Europe such as France, Italy, Spain and
Portugal. These regions are famous for their early history in wine
production, with their style of wine regularly showing a level of
elegance and finesse sought out by the global wine enthusiast.

On The other Hand, wines made in the “New World” are from countries
where winemaking is a comparatively modern industry. Places like North
America, Australia and New Zealand have a winemaking history that is
only 100 to 200 years old. These wine producing countries are often
climatically varied to those of their European counterparts. So these
‘New World’ regions frequently experience longer, warmer summers that
result in riper fruit with more obvious varietal characteristics.

What is the real difference in Old World and New World Wines?

With a very deep and wide history, the Old World winemaking approach
evokes images of age old, traditional wine practices where, because of
the climate, the varietal expression is difficult so the winemaker
will focus more on creating a wine that has wonderful structure and
texture. The Old World style develops softer, more subdued oak flavor
profiles – to ensure balance with those subtler varietal expressions.
These wines tend to be defined by the winemaker’s knowledge of
blending theory where the winemaker tries to produce a ‘seamless
transition across the palate’, from start to finish.

Winemakers in the New World tend to be blessed with a warmer climate
and so their approach will often focus on emphasizing the evident
primary fruit features delivered naturally by Mother Nature.

Yet again, to ensure balance, the winemakers may employ stronger oak
influences and will create wines that are noticeably fuller bodied
than their European counterparts. These factors are most notable in
the highly regarded big & bold Shiraz style for which Australia is
most famous and Wines from Napa Valley

Which style is better?

Wine is in the eye of the beholder. That’s entirely up to you, your palate,
and how you’re trying to enjoy your wine or what food you are pairing it with.

Wines made in the the Old World style are often designed with the
intention of cellaring, allowing the further development palate
structure and texture over time. For some this approach is considered
the hallmark method of crafting exceptional wines – particularly the
long-lived Cabernet Sauvignon from Bordeaux, France.

 But in no way does this mean that New World wines are not designed to age.
The approach is just different. For example, In fact it is well known historically
that the Wines of Napa Valley have outscored the wines of France head to head
in several very famous competitions over the past 40 years.

Oregon Wines versus their (90+ Point) European counterparts! - Wednesday February 26, 2020 at Vizcaya Restaurant - 6:30-9:30 PM - $75 - A Very Special Wine Dinner

A Very Special Wine Dinner is coming soon – An American Wine Society Tampa Event

Join us for a Night of Award-Winning Oregon Wines versus their (90+ Point) European counterparts!

Coming Wednesday February 26, 2020 at Vizcaya Restaurant - 6:30-9:30 PM - $75

Vizcaya

3671 S West Shore Blvd,

Tampa, FL 33629

Chef and restaurant personality; Vizcaya Restaurant’s Felix Piedra with Tampa’s Wine Correspondent, Ralph Del Rio, have prepared an exclusive wine dinner experience just for you. Each of Felix’s deliciously made courses is perfectly paired with a new world vs old world selection of wines from Northwest winery of the year winner Reustle-Prayer Rock Vineyards.

Owner/Winemaker and wine judge Stephen M. Reustle will present wines from Umpqua Valley’s AVA and compare them with their European counterparts. Traveling from Rioja, to Burgundy, Northern Rhone Valley, and Austria would take a great deal of time and effort.

…But located below Willamette Valley in the Umpqua Valley of Oregon you can experience wines that rival wines these European prestigious wine regions.

For this American Wine Society Tampa Bay event; we will present four award -winning wines from the Umpqua Valley match and them up with a delicious chef inspired plate… Grüner Veltliner, Pinot Noir, Syrah, and Tempranillo and taste them side-by-side with their (90+ point score) European counterparts.

...Featuring some of the Top Wines of 2019

“After tasting these wines an knowing how great Oregon terroir is; I know that this a one of a kind event that’s going to be a lot of fun, educational and hedonistic.” – Ralph Del Rio, Certified Somm

Seats are limited and filling up quickly, contact to reserve today

Contact winecorrespondent@gmail.com or americanwinesocietytampa@gmail.com

Wines of France - COMING SOON! JANUARY 30, 2020 THURSDAY 6:30 PM-9:30 PM - Beaune's Wine Bar - Ybor City (Tampa)

Wines of France

…A night with wines from arguably the world's most important wine-producing country

Wine and Charcuterie - $40-50 Thursday January 30, 2020 6:30 -9:30 (a supercharged assembly of charcuterie plus any surprises) this will be an assortment of cured meats and veggies paired with different accompaniments, such as toast, fruit, cheeses, and sauces. It’s going to be great! Good wine good education and food pairing! Along with French wine from different regions.


Beaune’s Wine Bar/West Palm Wines

located at:

2009 N 22nd St.

Tampa, Fl 33605



You will have access to their wine cave/cellar with some incredible wines. (Seriously folks…)

There will be discounts on wine purchases too!


Beaune’s (pronounced Bone’s) is the wine capital of Burgundy in the Bourgogne region of France. It’s known as “a wine lovers paradise.” Beaune’s Wine Bar bears the same name and reputation.


*In regards to Beaune’s Wine Bar …. Very few establishments in the Tampa Bay area have been granted Wine Spectator’s Best of Award of Excellence. Nine, to be precise, Bern’s, Bob Heilman’s, Forlini’s, Island Way Grill, Tio Pepe, Charley’s, Columbia, SideBern’s and Beaune’s.



Get ready for French Wine paired with a variety of fromages and other culinary musings.

Terroir, Terroir Terroir! It's difficult to study on a scientific level...

Terroir, Terroir Terroir!

Terroir is a key concept in viticulture because it relates to the bodily characteristics of wine in respect to the environmental and socio- economic conditions in which the grapes are grown.
Grading the quality of wine and wine style most likely, to a large extent, can be explained by terroir. (The winemaker and his process may quibble at that)

But, terroir is very difficult to study on a scientific level because many factors are involved, including climate, soil, cultivation and human practices, all of these factors interact.

The best expression of terroir is achieved when the capacity of the grapevine variety is suited to the local climatic conditions in such a way that full ripeness of the grape is reached by the end of the growing season; Not every grape can be grown in very place.

Also, grapes are an extremely climate sensitive crop and vines have been cultivated for several thousand years. What has happened is that over time many grape growing regions have been recognized, whose specific climatic conditions matched the capacity of certain varieties to produce wines of distinctive character.

To produce high-quality red wines, environmental conditions should encourage reasonable vine strength, either through practical water shortage stress or through low nitrogen supply which comes from surroundings with shallow or stony soils, in temperately dry climates. Likewise, regular but not excessive vine water and nitrogen supplies are needed to produce high-quality white wines.

However, great terroir emerges almost only when socio-economic conditions are satisfactory to the establishment of quality-orientated wine production. These conditions are is often measured as a combination of education, income and occupation. As we know, examinations of socioeconomic status often expose inequities in access to resources, plus issues related to privilege, power and control.

Those with more money and better access have more opportunities...and you have chances at better Terroir because of it. It's just the way it is.

Wines of Spain.- Rioja !!! Wednesday December 11, 2019 - 6:30 – 9:30+ - at Vizcaya Restaurant in South Tampa

Wines of Spain. Wednesday December 11, 2019  -  Rioja  6:30 – 9:30+  at Vizcaya Restaurant in South Tampa

Wine and Tapas - $35 (it covers the wine and 3 or 4 Tapas plus any surprises) ...after that if you want to explore their menu you 're on your own; feel free. It's good and authentic. It will be fun. Good food pairing!

Vizcaya

3671 S West Shore Blvd

Tampa, FL 33629

The wines will be CAVA, Crianza, Reserva and Gran Reserva along with some Spanish Tapas. The wines will be from Rioja and there maybe a Ribera Del Duero in there... But it's guaranteed to be a good time and a learning experience. 

Crianza: A wine labeled crianza has spent one year in oak barrels.

Reserva: A wine that says reserva on the bottle has been aged for two years; one of these years has to have been spent in oak.

Gran Reserva: These wines are aged for two years in oak and three years in the bottle.

Cava: Spain's iconic sparkling wine style, and the Iberian Peninsula's response to Champagne    

Most Riojas are red, and Tempranillo is the principal red grape used. The native grapes Garnacha Tinta (Grenache in France), Mazuelo (Carignan) and Graciano are also allowed in the blend. The Riojas can be in the elegant Bordeaux style, with hints of vanilla from the oak aging; which is the traditional style characterized by lengthy aging and some sweetness; or, gradually, in a more modern style with less aging, which highlights deep and fresh fruit flavors. All this pairs great with food.

White Rioja wines are usually made from Macabeo, Garnacha Blanca and Malvasia grapes. Their will be some of that too.

Hope to see you there.

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

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

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.

Pierce's Diease...What is it and Why It's important to fight it

Pierce's Disease is a deadly disease of grapevines. It is caused by the bacterium Xylella fastidiosa, which is spread by xylem feeding leafhoppers known as sharpshooters. There's no way to stop it right now. Scientists are conducting volumes of research to fight this insect and reduce disease infection on vines. Moreover, scientists are studying methods to prevent the spread of Pierce's Disease on wine grapes entirely.

Pierce's Disease is known to be prevalent within the USA from Florida to California, and outside the USA in Central and South America. Xylella fastidiosa works by blocking the xylem, which conducts the water around the plant. 

Symptoms include chlorosis and scorching of leaves, and entire vines will die after 1-5 years. Pierce's Disease is less prevalent where winter temperatures are cold, such as more northern areas, high altitudes and inland areas.

Basically in grapevines, unlike some other fruits it gets detected too late; it is too late fight it when that signal comes; the plant is already dead. So heavy research is being done in modifying the rootstock of vines to automatically generate that same protein for when the bacteria enters the plant, the bacteria can shut down. It is hard work finding success.

Pierce’s disease has been the limiting factor in bunch grape production in Florida. Symptoms include a general loss in plant strength, followed by death of the vine. Different species of grapes have a range of tolerance to Pierce’s disease. High vulnerability of premium wine grapes has practically eliminated the possibility of a wine industry in Florida.

DISEASE SYMPTOMS

• Delayed leafing in the spring
• Shoot dwarfing
• Marginal scalding of leaves
• Leaf mottling and interveinal chlorosis and necrosis
• Wilting and premature coloring of fruit
• Uneven maturity of canes
• Eventual death of the root system
• From IFAS Database (EDIS)

CAUSAL AGENT

• A fastidious bacterium, Xyllella fastidiosa

HOST RANGE

• Grape

GEOGRAPHIC DISTRIBUTION

• Southeastern United States
• California
• Southern Ontario

SPREAD OF THE PATHOGEN AND CONTROL OPTIONS

• Spread by leafhoppers known as sharpshooters
• Control options: none

MORE RESOURCES

• Photograph of Leaves
• “Xylella Fastidiosa Diseases and Their Leafhopper Vectors” (IFAS)

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.

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)

Unlike water, wine always has an aftertaste, a finish - however long or short. 'The Wine Finish'... Let’s try to explain a few things about it!

Different people like different flavors in their red wines.

People like their Cabernet Sauvignon, Merlot and Syrah and their higher tannins seem to have much longer textures with the higher alcohol content.

Yet, there is an equal amount if not more folks liking lower tannin wines that do not elicit such an astringent mouthfeel such as Pinot Noir and Malbec.

When you drink wine and the aftertaste lingers. It is often a major indicator of a wines quality. There have been economic studies on this trying to find real conclusions and the debate goes on. Wine Finish really remains an understudied area in wine; but it is very related to the well-studied qualities of wine aroma and flavor. We know that.

Let’s try to explain a few things about it!

As much as wine lovers would love it to be socially acceptable to simply hold and swish wine in the mouth for hours on end...we know its unrealistic (okay, a little weird to the regular person too...).

But who wants to give up on all those great wine flavors? No one! That's why a pleasant and memorable aftertaste is so important.

Unlike water, wine always has an aftertaste, a finish - however long or short. The wine components like sugars, acids, ethanol and tannin influence the perception of aroma and flavor in red wine and thus the ending of the wine.

The better the wine finish, the longer the wine's flavor and tastes linger in your mouth and memory after swallowing a sip. So how do describe this sensation? How do you tell folks what the finish is like?

For me, a really great wine finish often stays on my mind for a while. Sometimes days or months even years later recalling the finish and remembering the exact moment you had the sensation and the wine. Probably because so many of the senses are engaged. That's another story though...

In the same way; there is a very appropriate wine quote from Maynard A. Amerine who was one of the most significant wine scientists in the past century and it goes… "The fine wine leaves you with something pleasant; the ordinary wine just leaves."  

Just what is it that you taste at the end? How do you explain it? You are already thinking about how to describe the aromas and the flavors you just picked up while you are smelling and tasting!

Which brings us to the finish line...Ha!  OK, let’s get into some descriptors for the Wine Finish

acidic aftertaste bitter chocolate clean clipped at the end crispy dry earthy fruity hot lemon

lingering long minerality minty oak prolonged persistent short sweet tannic vanilla woody Dusty

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.

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.

What to they mean by 'The Body' of a wine? Let's talk a little bit about it...

Oh, that wine has a good Body! ...There something about 'The Body' in that wine... What in the world are they talking ??? Let's talk about the very basic stuff.

Wine has a Body?

Yes!!!

The Body: Is the real impression of “weight” of a wine in your mouth, That’s generally attributable essentially to a wine’s alcohol. You can classify a wine as light-bodied, medium-bodied, or full-bodied. But really, a wine's body describes the "weight" and texture of a wine in your mouth — how a wine feels around your tongue. It’s called a “mouthfeel”.

Wines don't really have different physical weights and aren't really thicker or thinner than each other, so the sensation we describe as body is a subjective impression. This "mouthfeel" of a wine is produced not by it's mass or viscosity, but rather by it's alcohol content, extracts, glycerol, and acidity.

…and another important term to mention and it is the balance there is between alcohol on the one hand, and acidity and astringency on the other. This is obviously most relevant to red wines. But it’s there in some interesting whites. It's another sensation that you feel in the mouth.

That's when more descriptors start to conjure...But that's another world altogether.

So, let's say generally, too little alcohol will cause acidity and astringency to dominate, making the wine harsh and thin. Too little acid and astringency will cause a wine to taste overly soft, heavy and flabby, with the spirity quality of the alcohol playing too much of a role.

•a wine tolerates acidity better when its alcohol content is higher

•a considerable amount of tannin is more acceptable if acidity is low and alcohol is high


Well there you go and that's a start!