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.

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.

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.

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

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

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

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

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

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

Desserts too!

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

I like it.

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

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

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

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

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

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

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

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

Bottles to try...all clearly under $35

1. Rioja - La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero - Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

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

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

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

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

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

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

Campania:

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

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

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

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

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

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

Puglia:

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

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

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

Sicily:

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

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

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

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


Babbalucci is located at S. Westshore Blvd 33629

Check out the Wines of Virginia...A road trip is in order!

Virginia has been producing wines for centuries. So it should not be a little known fact…But I guess it really is.

The most popular grapes are French varietals such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc, Chardonnay, Syrah, and Viognier.

American varietals and hybrids are also produced such as Norton, Vidal Blanc, Traminette, and Chambourcin. Virginia also produces a variety of fruit wines.

Very early on in Virginia, there was attempted production. In the early 1600s, the settlers in British colonial Jamestown, the first permanent English settlement in the Americas which is located on the northeast bank of the James (Powhatan) River about 2.5 mi southwest of the center of what is now modern Williamsburg.

Well those settlers ventured to produce European grapes as a way of boosting the British economy to rival wines from France, Italy, and Germany. But they failed in making them flourish due to a number of diseases and early the onset of what was later detected as Phylloxera, the mites that ended up devastating the world’s vines centuries later. But that’s a whole different story for another day.

Due to the difficulties in growing wines, interest shifted to tobacco crops. 

But, in the 1770s, future president Thomas Jefferson attempted to grow vines at Monticello without much success, as did George Washington at Mount Vernon.

In the mid-1800s, successful farming was possible working with indigenous North American grapes, though still never as popular as European ones. By the turn of the 20th century, grafting American to European root stock, the technique proven to ward off the invasive Phylloxera, came into practice to strengthen vines. So, grapes such as Cabernet Sauvignon, Merlot, and Chardonnay could now be grown successfully in Virginia.

As the wine production began to get traction; prohibition in the 1920s put a sudden end to what was finally becoming a thriving industry and it wasn’t until the 1950s that wineries began to produce again in with any real seriousness.

Two of the top Virginia wineries, Barboursville and Waverly Estate were established in the 1970s, inspiring others to follow suit. Today, there are nearly 200 wineries in production.

The terroir, the climate and soil conditions in Virginia vary extensively. Areas such as those around the Blue Ridge and Allegheny mountain ranges are cool and rocky, further inland summers in the flat lands can be very hot and dry.

There are six AVA’s within the state:

*Shenandoah Valley - the largest and most diverse

*Monticello - where Thomas Jefferson’s viticultural dreams are finally being realized

*Northern Neck George Washington Birthplace - along the Chesapeake Bay

*Eastern Shore - scenic and sandy, with free-draining soils

*North Fork of Roanoke - higher elevations with great ripening potential

*Rocky Knob - as the name suggests, along the slopes of the Blue Ridge Mountains

Williamsburg and Jamestown are 15 minutes far apart, if you drive non-stop. Jamestown and Charlottesville are 2 hours 11 mins far apart, if you drive non-stop. The drives are great for site seeing and wine. In Charlottesville you’ll find the Monticello Wine Trail. Today, there are more than 35 wineries within a 30-mile radius of Charlottesville as part of the trail. Which makes for a great road trip and into to the Wines of Virginia.

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

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

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

Wine Recommendations for Blue Cheeses:

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

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

Roquefort Blue:

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

Wine Recommendations for Roquefort:

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

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

Stilton:

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

Wine Recommendation for Stilton:

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

Cambozola:

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

Wine Recommendation for Cambozola:

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

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

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

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

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

Crianza

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

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

Reserva

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

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

Gran Reserva

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

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

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

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

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

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

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

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 you drink a White Wine. Ask if it has Malolactic Fermentation (MLF). Better yet ask if the Red Wine has it.

It is really is up to the winemaker to decide to what extent he or she will allow a wine to go through Malolactic Fermentation (MLF).

MLF is the transformation of malic acid into lactic acid by specific strains of bacteria during secondary fermentation.

Malolactic Fermentation is a series of metabolic effects carried out by a group of bacteria that breaks down malic acid into lactic in wines. Lactic acid is the acid profile found in smooth creamy milk. Mostly it happens spontaneously throughout a wine’s life.

The theory though is… by depleting the malic acid early on; the less chances there are of fermentation spoilage later.

MLF usually happens on its own and if not controlled can end up with wine smelling leathery, sweaty and cheesy and even spritzy because of extra carbon dioxide. 

A lot of New World reds and white wines get smells like artificial popcorn butter and desirable aromas that fit well together like buttery oaky chardonnay that not only consumers like the taste of. The critics do too. This aromatic profile especially desirable in quality red-wines. It adds a rounded feel, glycerin, even chewiness to the fruit to the wine when done right. 

Just consider different food and combinations like Crab or Salmon and California Chardonnay. A Rich and Oaky Red Zinfandel and BBQ Grilled Steak...or a moist Mushroom Risotto with an Australian Shiraz.

From French Wine to California Wine and beyond; when you hear subjective wine sensory terms referring to feeling of fullness, viscosity and astringency the MLF has had an effect on the wine.

With that said Red Wines like Merlot, Cabernet Sauvignon, Pinot Noir and almost any dry table wine that will be aged for more than 6 months for consumption at least a year after it’s first fermented are encouraged to go through MLF.

In White Wines, Chardonnays makes good candidate for malolactic fermentation for stylistic reasons. Other whites like Riesling are not much… They are better when they retain their freshness, fruity zippy acidity.

So again, it’s up to the winemaker how much if any malolactic fermentation is allowed in a wine.

How do they stop it?

How do they prevent Malolactic Fermentation?

MLF is usually arrested by chilling, adding Sulfur dioxide (SO2) and filtering. Some winemakers want to discourage Malolactic Fermentation at all costs. Even many consumers feel the same way, so they always keep the wine cool and cellars under 62 degrees F. Malolactic Bacteria does not thrive in cold temperatures, it flourishes less in high alcohol, High SO2 and the use of fresh cultures.

That’s a strong reason for making and storing and monitoring wine in cooler environments. It helps fight off potential spoilage.

Malolactic Fermentation has a lot of other things to it that can affect it including racking, enzyme analysis, PH levels, different malic acid powders, concoctions, egg whites, etc. Sometimes MLF bacteria is hard to control and just doesn’t convert into lactic acid as expected.

When you drink a white. Ask if it has MLF. It might start an interesting conversation. 

What’s interesting is that sometimes-experienced winemakers just use their ears during MLF you hear popping and burping and once the popping and burping is done the bacteria is probably finished their job.

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

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

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

 

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

Limited wine information of management – it happens

Lack of structure in overall training program – sorely overlooked

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

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

 

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

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

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

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

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

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

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

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

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

 

Let's go for the basics on this one.

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

Look at the backside of the bottle.

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

…Anyways, asking questions is a good thing.

 

Swirl and smell the wine.

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

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

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

Taste the wine.

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

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

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

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

 

5 Killer Wines to try..that I enjoyed in 2016 and recommend

These are five great wines that come to mind as I think of some of the best I've tasted this year. They are not value wines. They are serious and all of them can be cellared for enjoyment. The Domaine Serene Chardonnay is a special one to point out because it has a cerebral quality to it that is not often found in whites as well as the Glaetzer Bishop Shiraz which is diverse enough to be served with fish and Chinese food. Seek them out and enjoy!

 

Sierra Cantabria 2010 Reserva -Rioja  Excellent baked spices and toasty notes, herbs, plums, big flavors

 Domaine Serene 2013 Evenstad Reserve Chardonnay -Dundee Hills  Big fruit, really creamy exudes a mouthfeel that is very sensuous, nice long finish.

Glaetzer 2013 Bishop Shiraz  -Barossa Valley  Nice strong chewy Shiraz the way they should be; meaty with eucalyptus, glycerin and dollops of berry fruit.

 Château Calon Ségur 2013 -Saint Estèphe  Great fresh black fruits, vivid with integrated tannins; layers and a tautness in it that says ‘lay me down’.

Château Haut-Monplaisir 2012 Prestige Malbec – Cahors  Great concentration with mouthwatering acidity and black plums, complex, intense fruit and dry tannins