Check out my video wine picks for your holiday celebrating.
Please click on the link below. And Happy Holidays !
Check out my video wine picks for your holiday celebrating.
Please click on the link below. And Happy Holidays !
It’s that special time of year when we all willingly succumb to something loosely defined as “The Holiday Spirit.” And while it is generally a good thing, the holiday spirit induces in me a kind of euphoria that causes me to recklessly disregard my own financial limitations.
Yeah, you guessed it. In other words, I am about to spend a whole lot of money on wine – for family, for friends and for ME!
And it’s not just yours truly either. Between Thanksgiving and New Year’s Day, Americans will spend about seventy percent of their yearly wine budget, purchasing bottles for Christmas gifts, parties, and for holiday dinners. To accommodate this demand, local wine shop shelves are now overflowing with bottles of every type and pedigree.
I‘ve already been searching those shelves (and online too) for that special bottle and there is an incredible selection of wine from all over the world available to fit just about any budget. And I’ve always said that giving the gift of wine, particularly to someone close to you, can have its own reward since there is a good likelihood you’ll be invited to sip along with the giftee once that special bottle is uncorked.
But whenever I consider a wine for myself, I always ponder what type of meal will present the best opportunity to showcase the bottle. In my particular situation, I’m thinking about Christmas Eve and Christmas Day meals, and the wines that will make the feasts memorable. I’m also shopping for the right wine to celebrate New Year’s Eve. So let’s consider wines to match Christmas Eve and Christmas Day dinners, as well as celebratory sparklers for New Year’s Eve.
In our home, my wife and I divide up responsibility for the holiday meals. I’m in charge of Christmas Eve and she is the Christmas Day chef de cuisine. Drawing from my Italian- American roots, my menu will consist of seafood -ala The Feast of the Seven Fishes- and I will accompany the meal with some of my favorite chardonnays.
For everything from squid and lobster to shrimp and smelts, I will use rich, full-bodied chardonnays. Here are some you might consider for a similar type feast: Falcor Henry Ranch or Sonoma Mountain, Mer Soleil, Cakebread, MacCrosite, Rombauer, Far Niente and/or Amapola Creek.
On Christmas day, my wife will prepare a standing rib roast and accompany it with Dauphinoise potatoes and Yorkshire pudding. Of course, this meal demands a rich and full-bodied red wine such as a cabernet sauvignon, Bordeaux Red or a Bordeaux -style blend (i.e., blends which might consist of any combination of cabernet sauvignon, merlot, cabernet franc, malbec, or petit verdot). Here are several which would fit the bill perfectly for the beef roast or just about any roasted meat – even grilled or smoked turkey:
Quilceda Creek Cabernet Sauvignon; Joseph Phelps Insignia; Dominus; Harlan Estate- The Maiden; Merryvale Profile; Chateau La Dominique; Groth Cabernet Sauvignon Reserve; Chateau Lynch Bages; Chateau Brainaire Ducru; Chateau Cos d’Estournel; Saddleback Cabernet Sauvignon; Pontet Canet; Leoville Las Cases; Heitz Martha’s Vineyard Cabernet Sauvignon; and Ornellaia (from Italy).
To ring in the New Year, I always pop open a sparkler. Try one or more of these bubblies: Roderer Estate (sparkling) Paul Bara Brut Champagne; Nicholas Feuillatte “Blue Label” Brut Champagne; Mumm Napa Cuvee (sparkling); Veuve Cliquot Brut Champagne; Iron Horse Russian Cuvee (sparkling) Krug Grande Cuvee Brut Champagne; Perrier Jouet Grand Brut Champagne; Taittinger Comptes De Champagne Rose.
Have a great Christmas, Hanukkah and New Year’s Eve, but watch out for that “runaway” Holiday Spirit!
From time to time, I’ll be posting video featuring Vines & Vittles topics. Check out the link below for information on Beaujolais Nouveau and for some wine suggestions for Thanksgiving. Hope you like it!
When most of us think of November in the context of food and drink, Thanksgiving comes immediately to mind. But there is another date – also a Thursday and always one week before Thanksgiving -that should have particular significance for wine lovers.
On November 17, the 2016 Beaujolais Nouveau will be released in France and available in the US- even here West Virginia. Beaujolais Nouveau is a fun sipper full of fresh strawberry and cherry flavors that is the first wine of the 2016 vintage. The Nouveau, produced from the gamay grape, is only two months old when it arrives in wine shops and cafes around the world.
You can expect Beaujolais Nouveau to be a lively, frothy, fruit- forward mouthful of wine. At its best, the wine is a pleasant quaffer that is never meant to be taken too seriously, but rather should be enjoyed in celebration of the new vintage. It would also be a good wine to use as an aperitif before your Thanksgiving dinner.
But there are more serious wines made from the gamay grape in Beaujolais and today I’ll tell you about them. The Beaujolais region lies just south of Burgundy and descends along a 34-mile stretch of rolling hills ending where the Rhone wine appellation begins. Gamay is a lighter pigmented red grape that regularly produces a medium bodied wine similar in texture to pinot noir.
In addition to Nouveau, most of the other wines in the appellation are labeled Beaujolais, Beaujolais Superior or Beaujolais Villages. These wines are all more substantial in texture and flavor than Beaujolais Nouveau. The very best wines of the region, though, are called Cru Beaujolais and they are much more serious and can actually improve in the bottle for many years.
These Cru (which means “growths” in French) wines are named after the villages around which the grapes are grown. The ten Cru Beaujolais wines are: Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgon, Moulin-a-Vent, Regnie and Saint Amour. Each of these Crus produces distinctly different Beaujolais from very light and delicate (i.e., Chiroubles and Fleurie) to fuller-bodied wines (i.e., Moulin a Vent and Morgon).
Like Burgundy, it is very important to select your Beaujolais from reputable producers and shippers. Among the most reputable of these are: Joseph Drouhin, Georges Duboeuf, Louis Jadot, Louis Latour and Domaine Manoir du Carra. And unlike Burgundy, these are wines that are reasonably priced – usually between $15 to $30 a bottle.
In matching these wines to food, I suggest you use the Crus Beaujolais like you would a medium-bodied pinot noir. These Crus show the best qualities of the gamay grape, producing in good years silky smooth wines with cherry and tea flavors and aromas of crushed flowers. I particularly like to pair them with roast pork tenderloin, grilled salmon or Thanksgiving turkey.
So celebrate the first wine of the 2016 vintage by sipping a glass or two of Beaujolais Nouveau. Try it with cheese or as an aperitif and then open a bottle of Beaujolais Villages or Cru Beaujolais to accompany the dinner entree.
A Votre Sante’!
Hey, friends of wine, I’m back! After that last column where I focused too much attention on that other beverage, I was whisked away in the middle of the night and brought to a wine reeducation center for an intervention by a group of masked wino’s called “Warriors For The Vine.
As a result, I want you to know that I’m back and more dedicated than ever to expounding on the virtues of that liquid we all love. As a matter of fact, I have had my nose in a plethora of wine glasses lately, spending hours sniffing and sipping my way through dozens of bottles just to present you with several vinous recommendations.
And with the exception of one wine (out of the 10 I’m recommending today), they are all priced between $9 and $20 a bottle. If you don’t see these wines on the shelves of your favorite shop, just ask the proprietors to get them for you since they are all available in the state.
As is always the case when I suggest a wine for your sipping pleasure, I will also offer an appropriate food to pair with it. So here goes.
Aperitif Wine or (as we call them in my home) Porch Sippers:
2014 Montinore Gewürztraminer – a spicy, slightly sweet white with aromas of flowers and nutmeg, this would be great with sliced apples and Vermont Cheddar; 2015 Fritz de Katz Riesling – this German Mosel white is tangy, a touch sweet with peach overtones and would be nice with strawberries or brunch food like omelets; and 2013 Pacific Rim Eufloria White – this is mostly riesling blended with a little gewürztraminer and chenin blanc and has citrusy, tart apple flavors that would be a superb accompaniment to Quiche Lorraine.
2014 Ceretto Arneis – Light to medium-bodied and slightly fizzy, this northern Italian bottling is delicate and should be paired with plainly broiled or pan seared white fish; 2014 Clos Pegase Chardonnay ($25) – this Napa Valley wine is very well balanced with a nose of ripe apples and freshly baked bread with flavors of ripe honey dew melon. Pair it with chicken cordon bleu; and 2014 Buil & Gine Nosis Verdejo – a Spanish wine full of citrus and apple flavors that is slightly effervescent. It would be an excellent pairing with steamed mussels in a little of the verdejo and a lot of garlic.
2013 Jasci & Marchensani Montepulciano d’Abruzzo – a literal mouthful to say, it is a delicious Italian wine which is round, rich and medium bodied with loads of ripe dark fruit flavors. This wine would pair exceptionally well with grilled Italian sausages; 2013 Marc Roman Terret – from Southern France, this wine at $9 a bottle is one of the best bargain wines I’ve tasted in a while. Terret is an obscure grape that produces a medium-bodied red that is well balanced and would be perfect with chicken thighs that have been dry rubbed with a southwest seasoning and then oven baked;
2012 Haraszathy Family Cellars Old Vine Zinfandel – a medium to full-bodied old vine zin from Lodi, this wine is chock full of blackberry and cola flavors, and demands to be paired with grilled baby-back ribs; 2015 St. Cosme Cotes Du Rhone – from the magnificent 2015 vintage, this wine must be aerated in a carafe for an hour or so if you choose to drink it in the next year. It is dark purple and very tannic with flavors of black cherries and aromas of black pepper and tack room. Try this one with marinated and grilled flank steak that has been stuffed with mushrooms, spinach, sausage and provolone.
I was sorry to hear that my good friend and fellow Gazette-Mail colleague, Rich Ireland, will no longer be educating us on the pleasures of sipping that hop-infused beverage he has so lovingly championed over the past decade.
Rich’s “Beers to You” column and blog has been on my required reading list since its inception, and his passionate advocacy for that lesser beverage (just kidding, Rich) has been instrumental in promoting the rapidly expanding craft beer movement in West Virginia.
Rich and I have spent the better part of a decade gently chiding each about our respective sipping preferences. In fact, we will continue to do so at the annual Beer vs. Wine “Feastival” event held each year in February. The event helps to support Festival – our city’s excellent arts and entertainment program held throughout the summer.
This coming February will be the fifth year for the event where each course in a five-course gourmet dinner is accompanied with both beer and wine. Attendees then vote on which beverage they feel paired best with each course. So far, wine and beer have each won two of the events. (Note to Rich: Wine is going to win the rubber match).
While I have (tongue firmly planted in cheek) criticized beer as an inferior beverage to wine, I am also an advocate for and consumer of the stuff, especially locally produced suds. Heck, the first alcoholic beverage I ever purchased was beer as a 14-year old at the Sportsman Inn in Clarksburg
I’ll never forget sheepishly approaching the bar and asking the proprietor – Joe Serafini (RIP) – if I could buy a glass of draft beer. Joe, who was known to sip a thimbleful of 7-Up with his Calvert Reserve, looked down at me and slurred: “you’re going to jail, Lap.”
Joe called everyone Lap. Don’t ask why. Anyway, as I turned to sprint out of the bar, Joe, wheezing and laughing, called me back. “Don’t worry, Lap. If you can reach up to the bar and hand me a quarter, you can have a beer.”
I’ve had a few beers since then as well as a glass or two of wine. I grew up in a working class neighborhood where beer was an every day beverage. So was wine. In my Italian neighborhood, just about every family made a barrel of red and sometimes a crock of home brew too. So I come by my love of these beverages naturally.
But I am truly excited to witness the growth of the craft brewing industry in our state. Here are some of the towns in West By Golly that are brewing suds: Charleston, Fayetteville, Davis, Thomas, Morgantown, Lewisburg, Martinsburg, Parkersburg, Wheeling and even tiny Wardensville.
Unbelievably, in just a one-mile stretch of beautiful Tucker County there are three craft breweries. And last week, I stopped at Big Timber’s brewery and pub in Elkins for a cold glass of “Forrest Fest” – their version of Oktoberfest produced just in time for the town’s annual Forest Festival.
Happily, some of these craft breweries are joining with restaurants and food trucks to pair their beers with (many times) locally grown or produced foods. A few, like Stumptown Ales in Davis, are also planting and harvesting hops for use in making their beer.
I recently stopped by Stumpton with a few friends for a beer and noticed a food truck parked across the street. It turns out the owners of Stumptown are working with the food truck folks and allowing patrons to purchase meals they can then take across the street to consume at the brewpub.
So wine lovers please do not despair. I promise to get back on that purple track soon. But in the meantime, chill out with a nice West Virginia craft brew while you ruminate about which wine to bring home for dinner tonight.
I like to think that, like a fine wine, my own personal vinous tastes have matured, morphing from “in your face” big, tannic purple monsters to balanced, flavorful and nuanced wines of all colors. This transition did not occur overnight and, in fact, it took about two decades for my mind to accept what my palate had been transmitting to it: that bigger is not always better.
When I became seriously interested in wine a few decades back, my tastes ran to just about any red that was full-bodied. The bigger, the better! These were new world wines produced either in the U.S., Australia or South America, and they always seemed to have tons of rich, dark fruit flavors, mouth puckering tannin and stratospheric alcohol levels. Even the white wines I occasionally drank ran to heavy, over-oaked California chardonnays.
But I have seen the light, brothers and sisters! And it is not bright and blinding. No, it is soft, muted and subtle. And this evolution of taste has nothing to do with sophistication, aesthetics or a sudden epiphany. Rather, it reflects a realization that I had stubbornly resisted for years: that wine appreciation is all about balance. And finding that balance is a challenging, but fun, life-long pursuit.
Hey, I will be the first to defend your right to drink any wine you wish. If you prefer Uncle Vito’s Thunder Mountain Red with filet mignon, then go for it. My only wine appreciation admonition is: If you think you’ve found the world’s greatest wine – you haven’t- so keep trying.
It’s easy to enjoy – as I still occasionally do – those big, rich monster wines that provide instant gratification, but they are one dimensional palate bullies that don’t get along with food. And that’s the crux of the issue for me. Wine should almost always be enjoyed with food and especially at mealtime. And finding that perfect food and wine pairing is the payoff.
So today, let’s talk about red wines you might try from appellations that are known for producing flavorful but balanced bottles. In the good old US of A, pinot noir is the red that can be rich, yet subtle and the best regions to find these excellent food-friendly products are: Willamette Valley of Oregon; Anderson Valley, Sonoma Coast and Santa Rita Hills of California.
While you may be surprised by this suggestion, zinfandel can also be produced to provide subtle, lighter styled wines that are very good food companions. Try zins from these California appellations/producers: Dry Creek Valley – Preston, Quivira and Pedroncelli; Amador County: Easton and Sobon.
In Europe, you should try the lighter to medium bodied wines of France, Italy, Spain and Portugal. In France, the wines of the Cotes Du Rhone feature grenache as the primary red grape while in Beaujolais it is gamay and in Burgundy it’s pinot noir.
In Italy, you might look for the reds of Chianti in Tuscany produced mainly from sangiovese while in the Veneto look for Valpolicella. In Piedmont, barbera and dolcetto are great choices, and the nero d’Avola of Sicily is a lovely quaff. The wines of Spain provide some subtle, but flavorful offerings. Try Rioja made from tempranillo as well as the reds of Ribera Del Duero and the Penedes region near Barcelona.
And while most people think that Portugal produces only Port, you might ask for the lovely dry red wines from the Duoro River Region produced from the touriga nacional grape.
If you’re a regular reader of this column, you know I will never just give you my impression of a wine without mentioning a food that is enhanced by it. Finding a compatible food and wine combination makes the whole dining experience so much more pleasurable. That’s especially important for restaurants.
We all have our favorite eateries around the state and even beyond the borders of this land of “purple mountain majesty.” And I have always maintained that a good meal can be transformed into a great dining experience when a complimenting wine accompanies it.
And with the emphasis on locally grown and produced foods and our early adoption of the farm to table movement, the quality of West Virginia restaurants has improved significantly, and so has their emphasis on providing well thought out and complimentary wine lists.
Therefore, wine lovers and foodies in West Virginia should be proud to know that the annual Wine Spectator restaurant awards were recently announced and 11 Mountain State establishments are among those receiving the prestigious honors.
According to the magazine, “Wine Spectator’s restaurant wine list awards program recognizes restaurants whose wine lists offer interesting selections, are appropriate to the cuisine and appeal to a wide range of wine lovers.”
To qualify for an award, the list must present complete, accurate wine information. It must include vintages and appellations for all selections, including wines by the glass. The three categories of awards are: “Awards of Excellence;” “Best of Awards of Excellence;” and the “Grand Award.”
Only 2414 restaurants across world have received the “Award of Excellence,” including eight restaurants in our state. Three other WV restaurants, the Bavarian Inn in Shepherd Town, the Greenbrier’s Main Dining Room and Spats in the Blennerhasset Hotel in Parkersburg, received “Best of Awards of Excellence.” That’s quite an honor since only 1093 restaurants on earth achieved that distinction.
The state restaurants receiving “Award of Excellence” are: Bridge Road Bistro, Charleston; Provence Market Café, Bridgeport; The Block Restaurant in Charleston; The Final Cut Steakhouse, Charles Town Racetrack; South Hills Market and Café, Charleston; Sargasso, Morgantown; Savannah’s, Huntington; and The Wonder Bar Steakhouse in Bridgeport. Tell your friends and associates about the award winners and encourage them to patronize these restaurants.
While there are 11 Wine Spectator Award winners in the state, I’m confident many other establishments would qualify as recipients if they just took the time to submit their wine lists to the magazine. We have made excellent progress in upgrading the wine lists and the quality and number of excellent restaurants in West Virginia.
Entries for the 2017 Wine Spectator Restaurant Awards will be accepted from Dec. 1, 2016, to Feb. 1, 2017. Those interested in more information on the program can find it at email@example.com.
There is no question about it: I love to use my trusty Weber grill to barbecue all type of meat products, including pork spare ribs, beef steaks, whole chickens, rack of lamb and seafood, especially salmon. The wine choices for these edible treats are usually medium to full-bodied reds like zinfandel, cabernet sauvignon or syrah.
But I am also a fan of using my Weber to grill vegetables, particularly now that we have access to the bounty of the summer season. There is no better time than right now to add more vegetables to the daily dinner table. And since I love to purchase locally grown foods, I spend a great deal of time perusing the aisles of Capitol Market ‘s outdoor section for the fresh produce picked daily by area farmers.
Right now, you can find just about any vegetable, including corn, green beans, squash, sweet and hot peppers and, of course, tomatoes. With a little preparation and a lot of imagination, you can coax a whole new palate of flavors out of veggies when you grill them.
Grilling these edible plants also creates an added benefit for we wine lovers. The smoky, slightly charred flavors add a taste dimension that enables normally delicate vegetables like green beans, zucchini squash and broccoli to pair very well with medium bodied whites like sauvignon blanc. And my new “go-to” sauvignon blanc is the 2015 Chateau Fontenille ($12), a white Bordeaux that is the perfect match to the aforementioned grilled veggies.
But you don’t need a grill to enjoy these delicious vegan treats. In fact, one of my favorite summertime vegetable dishes is best prepared in the kitchen. The centerpiece of the dish is peppers. And man do I love peppers! Green ones, red ones and especially hot ones. I use peppers in a multitude of ways. I roast them, stuff them, fry them, freeze them, can them and, above all, I consume them almost daily.
Here’s a recipe for fried peppers I’ve borrowed from members of my Italian-American family. I’ve told you about it before, but it is worth repeating here today. This dish demands a medium bodied red wine with a good dollop of acid to enhance the flavors of the peppers. Try one or all three of these wines with the dish: 2013 Easton Monarch Mine Barbera ($25); 2012 Vietti ‘Tre Vigne’ Barbera d’ Asti ($17); 2013 Elk Cove Willamette Valley Pinot Noir ($26).
Fried Peppers Calabraze
Seven multi-colored bell peppers, sliced into five-inch long by one-inch wide pieces
Three hot banana peppers (optional) sliced the same as above
One large onion sliced into approximately three-inch lengths, a quarter-inch wide
One large ripe, red tomato, peeled and coarsely chopped
Three garlic cloves coarsely chopped
Three ounces of olive oil
Two tablespoons each of freshly chopped basil and oregano
One teaspoon of salt and coarsely ground black pepper
Heat olive oil in a large frying pan (preferably cast iron) to medium high heat
Add onions and sauté for about three minutes, and then add all peppers
Use a spatula to stir the peppers regularly to prevent ones on bottom from burning
Add garlic and tomatoes to the mixture after about 15 minutes and continue stirring
Lower heat and cook until most of the liquid evaporates
Continue to sauté until the peppers and onions begin to caramelize (usually takes 25-to 30 minutes)
Remove from the stove, place in a large bowl and season with salt and pepper
Mix in the fresh basil and oregano and then serve
My mother was a very good cook, but the canned salmon patties she attempted to transform into something palatable were only marginally more appetizing than sautéed calf’s liver.
I’m sure there aren’t many of you who have been forced to experience the unique flavors of canned salmon. But if you grew up a few decades ago when there was little or no access to fresh seafood, your mom – like mine- would have added some type of canned fish product to the weekly family dinner menu.
That’s because doctors back then told parents that kids needed the vitamins, minerals and nutrients provided by seafood. So moms living in West Virginia, Iowa or other land locked places had little choice except to buy canned seafood products. The other option was to force-feed their kids daily spoonfuls of cod liver oil- a childhood experience only slightly less traumatic than an enema.
And while canned seafood products like salmon, tuna, and sardines are still available, we now have regular access to fresh seafood. So today, in honor of all those moms’ determined, but futile attempts, to create something edible from canned seafood, I am going to share a spicy salmon burger and chili lime aioli recipe with you. I think you’ll find that it is delicious, and made even more so with the wines I’m recommending.
While I prefer to grill the burgers, they can also be pan sautéed or baked for a short time in the oven. But the first step is to find fresh seafood from a shop or grocery store that has regular deliveries of this very fragile product. My go-to seafood monger here in the capitol city is Joe’s Fish Market on the corner of Brooks and Quarrier Streets (304-342-7827).
For the perfect roll to envelope this Spicy Salmon Burger, you might find suitable products at the grocery store, but I suggest calling ahead and ordering the delicious and fresh Brioche Buns from Charleston Bread at 601 Capitol St. (304-720-3022).
One of the attributes of the Spicy Salmon Burger is that the flavor components pair equally well with both white and red wine. You might try one or both of these wines.
2015 Chateau De Fontenille ($11)- From Bordeaux, this steely, yet rich white is a complex blend of sauvignon blanc, semillon, sauvignon gris and muscadelle. It marries nicely with the herbal nuances of the burger, and provides a refreshing counter to the spiciness of the dish.
2013 Chehalem Three Points Pinot Noir ($35) – From the Willamette Valley of Oregon, this wine has a mouthful of black cherries, spice and tea flavors. Rich, yet still perfectly balanced with a nice acid zing, it is very copacetic with the Spicy Salmon Burger.
Spicy Salmon Burger with Chili Lime Aioli
One pound skinless salmon filet
Two tablespoons of chopped fresh cilantro
Two tablespoon of fresh lime juice
One-half jalapeno diced
Three teaspoons of diced onions
One teaspoon each of kosher salt, diced garlic, black pepper, cumin and chili powder
Two tablespoons of Panko or bread crumbs
One tablespoon of chopped chipotle in adobo sauce (optional)
Chili Lime Aioli
One-third cup mayonnaise or Miracle Whip
One tablespoon lime juice
One-half teaspoon of minced fresh garlic, smoked paprika, salt and black pepper
One-half teaspoon of ground cayenne pepper (optional) and chili powder
Combine all ingredients for the Aioli in a bowl, mix and refrigerate
Cut salmon into half-inch squares
Pulse in a food processor until salmon has the consistency of hamburger
Place salmon in a bowl and add the remaining ingredients
Mix ingredients and form into salmon burgers
Grill on a medium hot grill three minutes a side until firm
Place in a bun and add the chili lime aioli
Pour yourself a glass of wine and enjoy!