If It Grows Together, It Goes Together: South Africa Edition

Long, long ago, in a time period seemingly far, far away, The Greatest Wife In The World arranged wine dinners with her friends from college, accompanied by husbands. It was a great reason to get together when our busy lives took us in so many directions. The common link among us all was a love of food and beverage, as well as open-minded exploration of our tastes and preferences.

The group would agree on a winemaking region anywhere in the world to showcase. The host site would prepare the main course based on the cuisine of this chosen region, while the other couples brought an appetizer and a dessert. My job, no matter who hosted, was to choose wines to pair with each course and present them. This was great for me as I was just diving into wine school, and our friends were able to help me study through practical application...all of whom were very happy to oblige.

So one day we got adventurous, testing our culinary and sensory limits with a South African-themed wine dinner. Now, we were all good-to-great home cooks, but we have never taken a dive into a culture as distinct as South Africa when it comes to food and wine. A fun challenge was upon us!

Also note that The Greatest Wife In The World and I had a not-so-awesome experience with South African wine the first time we tried it. Back in the early 2000s, South African wines were not widely available, and quality levels were all over the map. I can't remember for the life of me who the producer was, but we picked out a wine made from the Pinotage grape, a red crossing of the Burgundian Pinot Noir with the Rhône variety Cinsault (known as "Hermitage" in South Africa).

(Editor's Note: Educational tangent coming up, just in case you need a quick and dirty overview of the Pinotage grape variety.)

The creator of Pinotage, Prof. Abraham Perold

In 1925, Professor Abraham Perold came up with the idea of this crossing to help Pinot Noir thrive in South Africa as well as Cinsault already did. Early versions of this wine, including the one we tasted about 15 years ago, often smelled of nail polish remover and bananas; ours actually tasted like bacon-flavored Band-Aids with no fruit whatsoever. It was one of the few wines I ever poured down the drain. When we did this wine dinner circa 2010, we knew the signature variety of Pinotage had to be included. Maybe it would be different this time around. Besides, are we really going to let one rough experience prevent us from trying it again?

I chose a bottle of Southern Right Pinotage from Hamilton Russell Vineyards to go with our main course; our hosts prepared spiced grilled lamb skewers with a side of South African yellow rice with raisins. I had been given some encouraging data that this was going to be much better than what I tasted several years prior. Pinotage is just going to be an unusual wine that will be polarizing for a crowd. I was able to taste some berry fruit, but I still noticed the somewhat aggressive acidity and tannin when sipping it on its own after opening the bottle. Others in the group enjoyed that structural sensation, while the remainder (including The Greatest Wife In The World) did not really care for it.

South African yellow rice: a key to unlocking the fruitiness of Pinotage. A match made in heaven with the Southern Right Pinotage (below). A solid recipe can be found here if you want to give it a shot! Image credit: Allrecipes.com

When the love of my life excused herself from the table to change our son's diaper, she returned to hear a chorus of oohs and aahs from all of us. We all informed her that she had to try the Pinotage with the food. She thought we were all messing with her, trying to get her to drink a wine she wasn't too pleased with. However, after a little nudging she gave it a shot with the lamb and the rice...and she was in agreement with the crowd.

This experience could not have been a better lesson when it comes to food and wine pairing; if the wine grapes and the food grow together, chances are they will go together at the dinner table. The Pinotage's acrid aspects (more prominent for some than others) dissipated and the wine was bursting with raspberries, cranberries, pomegranates, and just about any other red fruit you could name, along with wild herbs. Of particular note, the yellow rice (made with turmeric, ginger, a little sugar, and raisins) brought out a range of spices in the wine along with the red fruits. The gamey, wild flavors of lamb were tamed a little when wine was consumed along with it; I remember noticing a pronounced cardamom spice. It was stunning.

Intense, exotic, pungent aromas and flavors in food need wines with a lot of character. With South Africa possessing an enormous spectrum of spices in its cuisine, their wines are designed for just that, along with any smoky flavors developed from grilling your animal protein of choice. Aromas are frequently intense, fruit flavors are ripe, but not as opulent as many New World examples; there are other herbaceous, savory, and floral notes accompanying the fruit that give an Old World/European feel to the wines.

Here are three wines that will help you get to know South Africa a little more.

Tormentoso Chenin Blanc ($13): When I first opened this, the aromas made me think of a Loire Valley Chenin Blanc, with peaches, apricot, herbs, and earthy tones on the nose. On the palate, it was a different story. This was all tropical fruit (papaya, pineapple, and mango). The pineapple even tasted like it was candied!

Charles Back Fairview Pinotage ($15): If you ever need a way to get comfortable with the Pinotage grape, here is a good way to do it. The Southern Right we had at the dinner was delicious, but it pushes the $20 mark. For $5 less, Fairview gives you raspberry, fresh thyme, black pepper, and a slightly smoky finish. The tannins are gentler than what is typical of Pinotage in this expression. No bacon-flavored Band-Aids in this one, for certain!

Stark-Condé Stellenbosch Cabernet Sauvignon ($19): The Stellenbosch region of South Africa is similar to California's Napa Valley, where Bordeaux varieties rule the vineyards. It tastes like blackberries dipped in dark chocolate, with some English Breakfast tea and woody notes, backed up with just enough acidity to keep the wine balanced.

Drinking Through Disney: Disney Springs Edition

Well, it's Friday and it means you might be looking for some ways to enjoy a few cocktails/brews/grape juice/whatever for a summer weekend. This also means it is time for Drinking Through Disney, as I have more fun adventures to share from the epic family vacation. In today's installment, I take a dive into the Artist Formerly Known As Downtown Disney: Disney Springs.

When you need a break from the parks, this is where you go to shop, eat, drink, and catch shows. Cirque du Soleil, AMC movie theaters, bowling, and several bars are scattered about the area; the later it gets in the day, the more this place becomes the playground for adults. That being said, there is enough to do with the kids. The Lego store goes over very well here for the boys (maybe a little TOO well), as does the music playing. Additionally, when you aren't looking for booze, getting a shake at the Ghirardelli Chocolate & Ice Cream Shop is tremendous.

Loch Ness Monster made of many choking hazards for little ones, Disney Springs.

With all that being said, the only thing we followed in that last paragraph was a stop at the Lego store. We also visited Disney Springs the day we landed in Orlando on Father's Day. The reason? We were excited to go eat dinner at Rick Bayless' Frontera Cocina...and grab Tequila-based beverages. The Greatest Wife In The World and I absolutely love Rick Bayless' recipes. We have his cookbooks. His classic Margarita recipe is our standard house Margarita. We expected great things here, and it delivered on (even exceeded) our expectations.

It all starts with the drink menu. Among all the other places we dined, this was the most difficult place to make decisions. Just look for yourself...Frontera's killer salsas with chips would be fine with just about any of these. I mean, there is even Mexican wine on the menu! Details on Bodegas Monte Xanic are here, and it was very tempting. In the end, how could I refuse the Premium Tequila Flight? When our server brought the flight out, she asked if I knew how to drink the Tequila. You mean just drinking these with my mouth is not an option?

Premium Tequila Flight (L-R): Avión Reserva 44 Extra Añejo, Clase Azul Reposado, Casa Dragones Blanco. Tomato juice, lime, and salt included.

For The Greatest Wife In The World, she was all about the La Cava Avocado Margarita, and my goodness...look at this thing! It tasted even better than its appearance. We'll be trying to replicate this one for years.

The bulk of a La Cava Avocado Margarita and what remains of the hibiscus salt rim.

Clase Azul Tequila Reposado ($80). You are not just paying for the spirit inside, but also for this beautiful ceramic bottle.

Oaxacan red chile chicken for me, Carnitas for her, and who cares what the kids ate (although the toddler cleaned up all the salsa). Seriously, though, it was difficult to make a choice. I found the food here to all be very reasonably priced for a Disney property restaurant with a well-known chef's name attached to it. I was happy with my Tequila flight...it was outstanding. The Casa Dragones has citrus and apple flavors, but surprisingly had enough body and texture to it along with a peppery kick on the finish; it is one of the few white Tequilas I could drink on its own. The Clase Azul, aged eight months in barrel, showed pronounced agave character but was complemented by vanilla and toffee, along with a saltiness on the finish. Those flavors developed from the barrel didn't take over the Tequila, which is exactly what I look for with aged Tequila. The Avión 44 was a real treat, as I don't get my hands on much Tequila with extended aging; this example went nearly 44 months in barrel. This tasted like toasted walnuts, ripe mango, coconut, vanilla, and the entire range of baking spices (cloves, nutmeg, cinnamon, etc). There was still just enough agave character to know that this was Tequila, though it was bordering on whiskey-like. No matter...it was still awesome.

If you plan to recreate this flight at home and buy your own bottles, be prepared to spend for it. The three bottles together run you approximately $300 ($70, $80, and $150 respectively, but if you have some money burning a hole in your pocket and you are a Tequila fan, these are all worth picking up. Besides, it is still cheaper than jetting to Orlando and staying at Disney World to make this happen. Heading to Disney Springs and Frontera was not just a great start to the trip, but a wonderful Father's Day with the family that day.

Fun To Say, Fun To Drink: Teroldego

Just over five years ago, our family left the great state of New Jersey to come to where we are now in Southeastern Connecticut. As you know, I spend some time helping out at a local wine and spirits shop, where I have been given an excellent platform for developing my presentation skills with several classes and casual tastings. The stars aligned perfectly for me as a professional drinker.

However, our short time near in the Pine Barrens helped to lay the foundation for where I am today. The moment we left Pennsylvania for New Jersey, I was taking the WSET courses on the fast track. When an opportunity came to start getting some practical experience in the wine industry, I hooked on with Passion Vines after some great conversations with the owner and founder of his two locations in Somers Point and Egg Harbor Township.

It was fun to get back into retail as it was my first job roughly 25 years ago. Helping customers discover a new wine was very appealing. I didn't know everything then and I never will in my life, but I had some experiences with and read up on many styles of wines, and Passion Vines helped me put that knowledge base into practical use for the first time. This was also where I had my first opportunity to run an education session, handling dessert wines from around the world as well as a Piedmont class.

So when it was time for me to leave for Connecticut, the boss hooked me up with wine as a send-off, and it was this:

Now, let me mention this...I don't know how many times I talked about the wines from Elisabetta Foradori with my boss and coworkers; those who had tasted the wines were in love with them. I had never sampled any of them as my Diploma studies were taking me in several other directions relating to wines I was tasting to prepare for my lessons. When I popped the cork on this soon after setting up shop in Connecticut, I was blown away by this wine made from the grape known as Teroldego [teh-ROLL-deh-go].

Teroldego is a grape that traces its roots to something likely more familiar: Syrah. This ancient red wine variety shows some similarities to Syrah as it has plenty of acidity, tannin, and spice to it. However, there are distinct black tea, tar, and wild herb notes that come out in the wines, leading to a bitter edge that balances the acid, strong red fruit character and tannin. In some ways, the grape reminds me of Nebbiolo, the grape making the long-lived wines of Piedmont.

For many years, Teroldego's home of Trentino-Alto Adige in Italy's northeast produced this wine in enormous quantity, either as a blending component or as a light, simple wine for the locals to enjoy. Any wines to be exported to other markets had its vineyards planted with the more recognizable and fashionable Merlot and Cabernet Sauvignon in the 1970s and 1980s. Fortunately, one awesome lady chose to go against the grain and restore the reputation of Teroldego.

Elisabetta Foradori's amphorae. Image credit: Louis/Dressner Imports

Elisabetta Foradori was studying oenology when her father passed away unexpectedly. Her mother kept the winery afloat while Elisabetta finished school and in 1984, at the age of 19, was given the keys to the car, so to speak. She changed vine training methods to promote quality above quantity. She removed the use of chemical pesticides. Elisabetta even made changes in the winery, notably going with more wild yeasts in fermentation (develops interesting flavors in the finished wines) and experimented with cement tanks, which led to fruity, lively wines made from Teroldego. She even does some work with the ancient method of using clay amphorae to produce some of her wines, which leads to rich, dense, chewy wines. Today, she spends a lot of time in the vineyards, sharing her methods with her grown sons.

With that kind of passion and determination to give respect to a native variety, coaxing every bit of potential out of the grape as humanly possible, how can you not give Teroldego a try? Not only is today's flight showcasing the grape, but also the woman who led the charge in making Teroldego the very best it can be. Foradori's wines are available throughout the country, so if you don't see these on your shelf, ask your friendly retailer to order them for you. These are the kind of wines that will stand up to rich foods, probably more of your fall and winter cuisine, but that doesn't mean you can't think about it now!

Here's to my old counterparts from Passion Vines! It was great fun working with you all. Thank you for setting me up for success here in New England.

Foradori Vigneti delle Dolomoti "Foradori" ($28): Elisabetta's flagship wine that has been in production the longest and in the highest quantity, this is how you introduce yourself to Teroldego. This is bursting with raspberry flavors with rose petals and herbs on the nose and a zesty, peppery finish. The upfront fruitiness doesn't quickly dissipate...the raspberry, herbs, and gentle tannins give the wine a lot of length.

Foradori Vigneti delle Dolomiti "Morei" ($47): This is a single site expression, where vines are at minimum 30 years old, leading to concentrated and dark wines (Morei does indeed mean "dark" in the local dialect). As the boss from Passion Vines writes me, "While slow to open up aromatically, the palate shows immediate fresh acidity and minerality with a silky texture. With time, the raspberry, blackberry, and cherry fruits come through, along with a mushroomy earthiness and a touch of fig." This wine was revived in 2009 after a halt in production back in 1999, and it sounds like it is good to have this one back in the product range!

Foradori Vigneti delle Dolomti "Granato" ($62): What a treat to be sent home with this back in 2012. This one needs time to open up in your glass, a good hour or two. When that happens, you are rewarded with pomegranate (which the name "Granato" refers to), cranberry, plum, blackberry, black tea, Italian herbs, peppercorns, and cured meats. Tannins are very chewy and powerful in this one. It's an unbelievable wine not only to sample right away, but this will last well over a decade in the cellar if you are a collector.

Back to Basics: Premium Blends Around The World

You may have noticed that a lot of my posts have been of the exotic variety of late. Aside from recapping vacation adventures, I have gone into great detail on cocktails, plenty of spirits, and unusual grape varieties. So today, it's time to ease up on the gas a little and get back to basics with some good straight-up wine discussion. In this edition of Flight School, I share with you some classic and interesting red and white blends of which I have really received a high level of enjoyment from.

Franciscan Estate Winery does a blending class on-site, but we were fortunate to get one of their blending kits for our classroom. Image credit: Franciscan Estate

At the store, we once ran a blending session using Franciscan Estate's "Magnificat" as our reference point, a kit that is sold by the winery. It is a lot of fun to take the five grapes from the Magnificat (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec) and create your own wine in the proportions you see fit. Tasting your own "Franken-wine" alongside the Magnificat is a great practical exercise in how the different grape varieties play off of one another.

When it comes to wine blends, remember that there is always a method to the madness. While it used to be that some producers would just throw disorganized grapes into the fermentation vats and make a wine from them, individual grape varieties are bringing something to the party. The goal is for the grapes to work in harmony to achieve a desired style. Cabernet Sauvignon and Merlot, for example, have long been partners in Bordeaux wines; Cabernet's "structure" (acid, tannin, and aromatics) have often been a foil for Merlot's plush texture and ripe fruit flavor. However, one can also amplify a specific characteristic in a blend. In an example like this, A Merlot-Malbec blend in Argentina will feel ultra-soft on your palate with very ripe fruit flavors since the two grapes have some marked similarities.

I have three whites and three reds for you to try that have been recent favorites of mine. None of these break the bank and provide you with casual, yet interesting wines to enjoy.

The White Wine Flight

Wieninger Wiener Gemischter Satz ($20): You may remember me mentioning "Gentil" blends as a way to get introduced to the grapes of Alsace, France. Gemischter Satz is a similar concept in Austria. This particular blend is mostly Grüner Veltliner, Weissburgunder, Welschriesling, and Chardonnay, but there are smaller proportions of many local varieties like Riesling, Rotgipfler, Zierfandler, Sylvaner, Traminer, Neuberger. The producer refers to this as "All of Vienna in One Wine." This is aromatic and fresh with delicate citrus and stone fruits, along with some minerally/earthy notes. Perfect with lighter seafood dishes or as a counter to Wiener Schnitzel!

Domaine Lafage Côtes Catalanes "Côté Est" ($14): The Côtes Catalanes region of France near the Spanish border is delivering great value with these unique blends of native and international varieties. Côté Est uses Grenache Blanc (popular for its body, alcohol, and tropical fruit), Roussanne (a high-acid aromatic white grape of the Rhône Valley) and the well-known Chardonnay. The end result is a vibrant, yet creamy white wine with pineapple, apricot, and wild herbs.

Castellargo Friuli Grave "Albus" ($16): Friuli is tucked away in the far northeast of Italy, touching the Austrian and Slovenian borders. Native grape Friulano is blended in near equal proportions with Sauvignon Blanc and Chardonnay to create a pungent citrus, herbaceous, earthy wine with some texture on the palate and a slightly floral nose. Delicious with a pasta of fresh herbs and green veggies.

The Red Wine Flight

Viberti Langhe "Dolbà" Rosso ($16): The "Dolbà" refers to the blend of Dolcetto (40%) and Barbera (60%). Dolcetto (translates to "the little sweet one") when fully ripened gives you wines with dark berry, almost jammy fruit that has some tannin and strong aromatics. Barbera is the workhorse grape of the Piedmont area, and in this case provides plenty of acid and fresh red cherry fruit to counter the Dolcetto. A wonderful pizza wine!

Domaine de la Solitude Côtes du Rhône ($18): Solitude is a well-regarded producer of the ageworthy Châteauneuf-du-Pape. In some ways, this is the "baby version" of their flagship wine. 50% Grenache (for body and berry fruit flavor), 30% Syrah (for dark, earthy fruit, acid, and tannin), 15% Cinsault (for juicy red raspberry fruit and acid), and 5% Carignan (for additional "structure" such as acid and tannin). What you get is a well-balanced, versatile red blend that goes great with anything from a burger in summertime to a hearty stew in winter.

Graffigna Centenario Elevation San Juan Red Blend ($14): This is a blend of equal parts Cabernet Sauvignon and Malbec (both well-suited for many Argentine wines), Syrah, Tannat (an old Southwestern French grape that actually thrives in neighboring Uruguay!) and Bonarda (a fruity red grape that gets lost in the shuffle at times). Tannat's structural and dark fruit content are very high, and Bonarda's fruitiness and full body help counter the aggressiveness of Tannat (which takes its name from "tannin"). The Syrah actually adds a touch of smokiness to the finished wine, too. Sear a cut of red meat, pour a glass of the Elevation, and be happy!

Drinking Through Disney: Hollywood Studios Edition

In our last installment of Drinking Through Disney, we stopped in one of the countries of Epcot's World Showcase. This week, we head to a park that has almost become an afterthought in Hollywood Studios.

A lot of attractions closed since we were last here. No more Phineas & Ferb. The Lights! Motors! Action! Extreme Stunt Show is gone. The Honey, I Shrunk The Kids Playground disappeared, too. There was maintenance going on in other portions of the park, too. Thank goodness for the resurgence of Star Wars!

I'm not sure what it is about this typeface, but it always makes me want to drink something old-school.

That being said, there is still something about this park that is still fun for us. The Star Wars attractions are a lot of fun and Indiana Jones is still prominent. We also always make sure we get ourselves to Toy Story Midway Mania, the most fun shoot-'em-up moving arcade game ever. I also love the art deco classic movie fonts on signs throughout the park...it makes me feel like I should be having a six-Martini lunch. So before heading off to Jedi training with the little ones, what better place to stop than the Hollywood Brown Derby?

The Brown Derby's elegant, classic look with movie star caricatures hung all over the walls is the sort of place where The Greatest Wife In The World and I wondered if we should be eating here with three young children. After remembering that it is Disney World and that kids are everywhere, of course it's fine to have a fancy lunch...and booze, to boot!

A very cool place to grab a bite to eat in Hollywood Studios. It's as if you stepped back in time.

With this being Flight School and all, The Greatest Wife In The World and I each chose to go with a flight of wines. The two we requested had to be edited as the restaurant was in the midst of changing over some wines in their inventory. She went with the Sparkling Wine flight (I am not calling it a "Champagne flight" for reasons I have outlined in the past), while I went with the Belle of Hollywood Pinot Noir flight. With Taittinger Champagne and Belle Glos Clark & Telephone Vineyard no longer in the inventory, they were replaced with Moët & Chandon Brut Impérial and Skywalker Marin County Pinot Noir. No complaints from us.

The Cabernet flight was intriguing, but with duck breast and duck confit on my plate, the Pinot Noir flight was going to be a better food and wine experience.

To sum up the flight experiences on the wines' own merits, let's start with the Pinot Noir. Las Alturas was the lightest and freshest of the group. Skywalker was deep and earthy in comparison to Las Alturas. Dairyman had the deep, dark fruit of the Skywalker, but with additional layers of complexity that I was having a difficult time pinpointing. Once my duck with farro risotto came out, Las Alturas became very fruity with the duck breast and the risotto. Skywalker tasted outstanding with the duck leg confit. A whole range of baking spices (cinnamon, cloves, nutmeg, cardamom) came out in the Dairyman with the duck breast. 

The Belle of Hollywood Pinot Noir flight. From left to right: Belle Glos Las Alturas Vineyard, Skywalker, and Belle Glos Dairyman Vineyard. 

As for the sparkling wine flight, Iron Horse has always been reliable with sparkling wines coming from the cool pocket of the Russian River Valley known as Green Valley. The Celebration Cuvée is fresh, vibrant and citrusy. Rosa Regale from Banfi is one we have always liked. Its sweet strawberry flavors are great with desserts, chocolate-covered strawberries in particular, but it is also a nice way to close a meal. The Moët & Chandon Champagne has bright white peach and pear flavors with a touch of fresh-baked brioche bread.

Luke...I am your Pinot (I know...lame joke)

We have never eaten here in our many years of coming to Disney World, and this really hit the spot when we needed to get out of the heat and refuel. I encourage you to go here for either lunch or dinner and explore their extensive wine and cocktails list. We could have spent the day here, but Jedi training waits for no one.

Classic Cocktails: Wimbledon & The Pimm's Cup

With a great family vacation dovetailing right into a long Independence Day weekend, I have been a little out of touch with another of my favorite pastimes: watching sports. There was a time long ago where I would watch absolutely ANYTHING where some kind of competition was taking place, everything from basketball to bowling, football to caber tossing. It didn't matter. If there was a prize to be won and it was shown on television, I was all over it.

Ye olden days of short shorts. Ivan Lendl (left) and Boris Becker (right), 1986.

These days as I age rapidly taking care of three boys, there is not as much time to watch a game as there once was. However, there is one sport I have some good memories of as a kid is tennis. Wimbledon, in particular, always felt like such a gigantic event. I grew up in an era where I saw a lot of epic matches between Ivan Lendl and Boris Becker in the Gentlemen's division, and Martina Navratilova versus Steffi Graf in the Ladies' division. This was at the time when Andre Agassi and Monica Seles emerged, too...lots of fun to watch with several stars back in those days! With Wimbledon 2017 having begun this past Monday, I would not be doing my job if I didn't tell you about a cocktail that has become sort of a new classic at this two-week tournament: The Pimm's Cup.

As with Doritos, don't give us the Cool Ranch or X-treme Flavor-Blasted stuff...give us the original Pimm's No.1!

James Pimm was owner of an oyster bar who first devised a gin-based drink that had a range of herbs and spices to help with digestion back in 1823, served up in a "No. 1 cup." With that, "Pimms No. 1" liqueur was born, and subsequent iterations came about with different alcohols as the base material. For instance, "No. 2" was based on Scotch whisky, "No. 3" on brandy, "No. 4" on rum, "No. 5" on rye, and "No. 6" on vodka. While No. 3 is available seasonally and No. 6 is produced in small quantity, the version withstanding the test of time is Pimm's No. 1.

As Pimm's No. 1 gained in popularity throughout the United Kingdom, its fruitiness became a great mixing partner with carbonated lemonade and local produce that thrived in England (apples, strawberries, cucumbers), and mint), called the "Pimm's Cup." Its refreshing qualities were perfect for English summer days, festivals, and sporting events (such as polo). While Wimbledon started way back in 1877, it wasn't until 1971 that Pimm's opened a bar at the All England Lawn Tennis Club and, along with honest-to-goodness Champagne, became alcoholic staples here.

Many variants of the Pimm's Cup evolved. Oranges and lemons have been used frequently. To amp up the "summery-ness," passion fruit has shown up in some versions of the cocktail. Ginger ale/beer or lemon-lime soda has taken the place of the lemonade, especially where carbonated lemonade can't be sourced easily. To make a "Pimm's Royal Cup," Champagne or other sparkling wine takes the place of the lemonade/lemon-lime soda/ginger ale. No matter what you choose, you can view a Pimm's Cup to be like an English Sangria; add whatever produce you have on-hand to your Pimm's No. 1.

Of course, when we discuss classic cocktails here at Flight School, we always try to get as close as we can to the original version. If you want to have a go with this summertime British favorite, here's what you need to make it happen. Get dressed in all-white and have at it!

5 oz lemonade

1.75 oz Pimm's No. 1

Sliced strawberries, oranges, cucumbers and mint leaves

Place all ingredients in a highball glass filled with ice and give a light stir. If you want to make a large pitcher of the Pimm's Cup, simply add 3 parts lemonade/soda to 1 part Pimm's No. 1 to accommodate the size of the pitcher.

Recipe courtesy: Pimm's

Raise A Glass To Freedom: What To Drink On Independence Day

As you know, I spend a lot of time on this blog promoting the virtues of adult beverages from all over the world. You have seen all kinds of unique grape varieties show up in wines I want you to check out from South Africa, New Zealand, Australia, South America, and all throughout Europe. There is an enormous range of spirits out there; you can find plenty of whisk(e)y and vodka from just about any country, and you know how highly I have spoken of Tequila and Gin, too. I am even trying to be good about giving beer some love here on top of all of that.

But as we approach The United States of America's 241st birthday, it's time to celebrate in style with some fine native drinks. America was founded on being bold and daring; I do that here by getting you to consider drinking something you may never have thought to seek out on your own. Yet for this celebration, I want you to stay close to home. Drink something from America with bold flavors! Chances are, those intense flavors are going to play nicely with your barbecues this long weekend. For instance...

Wine fans: drink up our classic regions like Napa Valley, which put the United States on the map for serious wine production. Live on the East Coast? Now is a good time to try something from New York or Virginia. Additionally, try one of your local wines; maybe it isn't even made from grapes. For instance, when I worked in New Jersey, blueberry and cranberry wines were very popular for casual wine lovers.

Whiskey fans: nothing is more American than Bourbon. It can't be made in any other country and call itself "Bourbon." You could even take things a step further with Rye whiskey, which was very popular way back in the Colonial days in Maryland and Pennsylvania. Not a whiskey fan, but you like spirits? There is nothing wrong with spiking your beverage with some local craft gin, rum, or vodka

Beer fans: you have more choice than ever before when it comes to craft beer. Again, seek out a local brewery, or if you want to play to the American Revolution, Sam Adams has always delivered for me when I get paralyzed by choices.

I am going to give you an option in each category and share a cocktail that we love making at this time of year. Have a friend in North Carolina or Washington state? Raise a glass to them. Have an enemy in Texas or Illinois? Raise a glass to those folks, too. Chances are that while they are driving you crazy, they are helping you stay on your toes. With that, have a safe 4th of July holiday and enjoy these beverages responsibly.

7 Moons California Red Blend ($12): I poured this at our store's 15th Anniversary Tasting and it went over incredibly well thanks to its jammy red and black fruit along touch of vanilla and spice. This is made up of seven grape varieties: Zinfandel, Merlot, Grenache, Syrah, Petite Sirah, Cabernet Sauvignon, and Malbec. It's a tasty "wine stew" that will go very well with a simple beef burger.

Russell's Reserve 10 Year Old Bourbon ($40) and 6 Year Rye ($40): Go big, or go home. Part of the Wild Turkey range, Russell's Reserve has bold flavor, spiciness and richness. The Bourbon is like caramel-coated cherries and vanilla. I enjoy the citrusy aromatic intensity of the 6 Year Rye on its own, but mixed with equal parts Regatta Ginger Beer, it is a simple cocktail to help you beat the heat.

Two Roads No Limits Hefeweizen ($8/4-pack of 16 oz cans): Some love for a Connecticut brewery! The Hefeweizen is great for the summer with just 5% abv, tropical fruit flavor and a refreshing citrus kick on the finish.

Here is the cocktail we love at this time of year: Rosé, Bourbon, and Blue, which comes from Bon Appetit's The Grilling Book, an unbelievable book I received one Father's Day that has killer food recipes and some interesting cocktails (non-alcoholic versions, too!). Even if you aren't a Bourbon fan, I will bet you anything that you will enjoy this.

Ingredients (Makes 8 cocktails):

7 Tbsp raw sugar

2 cups fresh blueberries, divided

The finished product.

2 cups freshly brewed unsweetened black tea (orange pekoe is highly recommended)

1.5 cups of fruity rosé wine (We used 90+ Cellars Languedoc rosé for $9.99, but a rosé from the Navarra region of Spain works nicely here, too. Sorry...we included something non-American.)

1 cup Bourbon (Our choice was Knob Creek 100 Proof. It's loaded with flavor and stands up to all the ingredients you will be adding)

3/4 cup fresh lemon juice

8 lemon slices

Stir sugar with 7 Tbsp hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 1.5 cups blueberries and purée until smooth. Set a fine mesh strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids. Add tea, rosé, Bourbon, and lemon juice. Chill for at least 2 hours.

Cut remaining blueberries in half; add to pitcher. Fill Old-Fashioned glasses (or any sturdy glasses) with ice. Divide cocktail among glasses and garnish with lemon slices.

Drinking Through Disney: Canada Edition

Time to release a new series of posts! After returning from hitting the theme parks of Florida for a week and a half, I have much to share with you. Tolerating the combination of searing Orlando heat and crowds of sweaty people can be made so much easier when you realize there is always a good beverage or three to be had.

So, yeah...I worked on vacation, and I am proud to have done it just for you. This week's installment of Drinking Through Disney takes us to Epcot, a place that our entire family can agree to go to at any time. More specifically, we made a stop at Canada in World Showcase, a place we often breezed through in order to grab a beer at an English pub or a dessert from the French pastry shop. With July 1st being Canada Day, I thought it made a ton of sense to share the lunchtime experience at Le Cellier Steakhouse.

When we sat down, our greeter informed us that the character of Winnie-the-Pooh was inspired by the city of Winnipeg, which was also a bear named by World War I Lt. Harry Colebourn of a Canadian cavalry regiment. He bought a black bear cub in 1914, named him after his hometown of Winnipeg (shortened to "Winnie"), and joined on Colebourn's journey to the his training camp in Valcartier, Quebec. Winnie eventually accompanied the lieutenant to England as a pet for the Second Canadian Infantry Brigade Headquarters. Winnie stayed at the London Zoo while Colebourn was sent to France. Mind you, I thought this was all made up nonsense; it all sounded like something I would just tell people if I was a tour guide. However, the good ol' Internet proved it to be true.

With this blog being called Flight School, I could not have been more excited to see so many flights of beer, wine, and spirits made available to me throughout Disney. At Le Cellier, I had many options.

There was the Ice Wine flight (delightful-looking, but drinking sweet wines on a 90+ degree day wasn't appealing), the French dessert wine flight (same as above, but kind of cheating by using France), the Crown Royal flight (fun, but prefer not to fall asleep while walking through World Showcase mid-afternoon), and the Unibroue Brewery's beer flight (ding, ding, ding...I'm in!).

Unibroue, based in Chambly, Quebec, produces a lot of Belgian-style beers. Their La Fin du Monde was the first non-American craft beer I ever had, and it was part of this flight, along with the Éphémère Pomme and the Trois Pistoles. One of things I really like about Unibroue is that they tend to bottle their beers unfiltered, so the brews are packed with flavor.

Left to right: Éphémère Pomme, La Fin du Monde, Trois Pistoles.

The Éphémère (5.5% abv, $7/4-pack) is actually a series of white ales brewed with different types of fruit; Pomme (apple) is available year-round, while others such as Canneberge (cranberry) and Sureau (elderberry) come out seasonally. The Pomme tastes almost like a refreshing cider; you really notice the green apple flavor, but it doesn't take over the whole beer. It's tart and lively.

La Fin du Monde (9% abv, $10/4-pack) is a Belgian-style Tripel ale; I remember how hard this beer hit me the first time I had it since I never noticed the alcohol content back in my days of ignorance. Today, I appreciate its tropical fruit flavor and creamy texture. Unibroue considers this to be their international flagship product as it has gone over in the U.S. better than any beer in their range.

Trois Pistoles (9% abv, $10/4-pack) is a Strong Dark Belgian-style Ale that is sturdy and chocolatey, but it finishes very clean and refreshing. This is one of those dark beers you can drink year-round without it feeling too heavy on your palate.

The beers were all very enjoyable with the prix fixe menu that I ordered from. The Éphémère went so well with the poached pears and blue cheese appetizer, while both the La Fin du Monde and Trois Pistoles each worked with Le Cellier's Wagyu beef burger "Oscar." The Trois Pistoles even worked nicely with the chocolate mousse dessert since the whipped cream was not sweet.

Our server mentioned that these should all be available to order through your local retail store, though I always put in the caveat that each state might have different products available due to individual state regulations, taxes, etc. Additionally, I encourage you to visit their web site; I love how it is set up. Unibroue has tons of food pairings, and they also show you the type of glass to use for maximum enjoyment, but a standard pint glass will always do fine in a pinch. They even have some unbelievable recipes (La Fin du Monde Bacon Jam, for instance).

I couldn't be happier to have taken the time to slow down and explore Canada's food and beverage in World Showcase. The best part is, even if you can't get down to Le Cellier, you know you have access to the beers, too. Additionally, keep an eye out for wine and spirits from the other flights. If you want to see those, I have them below. 

Now I raise a glass to our neighbors to the north...Cheers/À votre santé!

Fun To Say, Fun To Drink: Blaufränkisch

The fruity and complex Blaufränkisch, a.k.a. "Lemberger" above. Not the stinky cheese below.

The latest installment of Fun To Say, Fun To Drink gives you something I have been missing since I started: a red wine! Even better, we get to make a deeper dive into Austria; the last time we drank this country up was back in April when we talked about how awesome Grüner Veltliner is. The goal with this segment is, as always, to get you to step outside of your comfort zone with something that is delicious, but maybe you were hesitant to plunk down the cash for it. Besides, when isn't it fun to check out a grape with umlauts in its name?

Let's talk about Blaufränkisch (blau-FRANK-ish). It is a red wine grape that was originally discovered in Germany back in the 1700s in the village of Limberg. This means the original name of this grape was Limberger, and is still sometimes referred to as "Lemberger" when grown in the United States. My guess is that the marketing departments of the wine world were thrilled to be able to call this grape Blaufränkisch, rather than have it associated with the stinky soft cheese (even though the wine actually predates the cheese).

Blaufränkisch (translating to "blue grape from France" from German) performs better in the warmer, more southerly region of Burgenland when compared to the northern regions like Wachau, Kremstal and Kamptal that tend to be cooler and better suited for Grüner Veltliner and Riesling. Blaufränkisch has deep color and substantial (but not overpowering) tannin. There is also a solid backbone of acidity to balance the tannins, and Blaufränkisch has a raspberry and cherry fruit flavor with a touch of peppery spice. The red fruit can creep into black fruit when the vines are planted on prime sites.

Not too many other countries are working with this grape variety, but Steele Wines' Shooting Star "Blue Franc" from Washington is one try for about $16. This wine shows itself with blueberry, fresh blackberry, and violets with a vanilla/baking spice finish.

It's difficult to try and map the flavor profile to a more familiar grape. I would say it can express itself similarly to an Old World Pinot Noir, but the color of Blaufränkisch is deeper. It has the acid and tannin of Syrah, but Syrah's flavors are almost exclusively "black" fruit (blackberry, black cherry). 

Really what you need to do is just get your hands on one of the three wines below (or the Shooting Star above) and go to town. 

Heinrich Burgenland Blaufränkisch ($19): Plenty of cherry fruit on the nose and palate. A little herbaceous and plenty of spiciness (think ground red pepper) on the finish. This would be a fun one to try with baby back ribs. 

Walter Glatzer Carnuntum Blaufränkisch ($19): Rosemary and black pepper complement the red and black fruit combination. Some oak aging in this one, so a little toastiness on the finish.

Prieler Blaufränkisch Johanneshohe ($25): Blackberry on the nose, but a raspberry fruit flavor on the palate. Spicy with noticeable tannins that are mellowed with some maturation in large neutral oak barrels, giving the wine a plush texture on your palate.

In The Community

I am very fortunate to live in a town where beach access is very easy for me; it makes sure I have no excuse to stop playing volleyball in the summer months when the schools are closed. I am also lucky to work at a great wine and spirits shop, where we put on some tremendous programs. Some are casual, but educational. Others are crash courses in one particular subject. However, some of my favorites are the crossover events we do to partner with the East Lyme community and surrounding areas.

Everything from casual blends to barrel-fermented Verdejo. All of Ochoa's and Blanco Nieva's wines are great value, with only one wine eclipsing the $20 mark.

For instance, our "Spirits 101" courses have wrapped up until fall, but we do get the privilege of welcoming two winemakers from Spain: Beatriz Ochoa of Bodegas Ochoa and Manuel Martue of Blanco Nieva. About two weeks ago, The Boss and I were able to taste through an excellent lineup of wines from these two producers; it was a no-brainer to feature them for a wine tasting on June 21st at 7:00pm in the Divine Wine Emporium's classroom.

Dan Stevens has been an acoustic blues artist for 25 years; he represented the state of Connecticut in the International Blues Challenge in Memphis.

As for our community events, The Boss has great relationships with local area musicians. A great friend of the store, Dan Stevens has joined us for so many events. He has performed at our Beaujolais party in November each of the last several years, and he does a ton of work with young musicians at Nightingale's Cafe in Old Lyme. There, Dan gives the aspiring youths a stage to perform in a relaxed, supportive environment. Dan is coming to Divine Wine's deck on June 22nd to play for us while we sample wines from 90+ Cellars. A $10 suggested donation gets you in the door with all proceeds going to Dan's MusicNow Foundation. If you are in the area, please come and support Dan's efforts!

Additionally on July 1st, we are celebrating the 15th anniversary of the existence of the Divine Wine Emporium. Our distributor friends and I will be pouring wines from all over the world outside on the deck while local musician Chris Leigh performs. Plenty of snacks to enjoy while we sample wines from 2:00-5:00pm. It's how we are saying "thank you" to our loyal customers, but if you have never been here, I would say July 1st is a fine time to make your first visit!

Fun To Say, Fun To Drink: Albariño

Time to get to know another grape, people! I realize I have been sticking to white wines in this lately, but it's what I have been tasting lately and the wines have been delicious. You just need to know about them.

I don't know if the sentiment has been as heavy as it has a few years ago, but there is a faction of wine drinkers who are in the ABC Club...Anything But Chardonnay. As always, I will be honest with you...I couldn't stand Chardonnay in my early wine-drinking days. My first encounter was an inexpensive California Chardonnay that was full-bodied, low in acid, and so over-oaked it was like sucking on a Werther's Original Hard Candy. No thanks...I became an ABC drinker.

Al Barino, used car salesman. 

Of course, over time I learned to get over this and I have styles of Chardonnay I enjoy, but there are still plenty of ABC drinkers out there. One alternative that has often been recommended for this crowd of Chardonnay-haters is Albariño (ahl-bah-REE-nyoh...not "Al Barino", who sounds like a dude trying to sell you a clunky used car). What is it about this grape that makes writers sing its praises to ABC drinkers, and why do ABC drinkers seem to enjoy it?

Albariño: the tasty Spanish white grape. Not a used car salesman.

Albariño is a variety native to the Iberian Peninsula, though Spain's Galicia region is responsible for the majority of worldwide production. This is known as "Green Spain," where rainfall is higher here than any other Spanish wine zone. Albariño evolved to have thick skins to resist the potential for rotting grapes, so resulting wines can have some texture and body to it along the lines of Chardonnay. Its aromas are also more assertive than Chardonnay's, showcasing a citrus and floral component along with peaches and apricots that are more reminiscent of a dry Riesling. In fact, there is a theory that Albariño is indeed a clone of Riesling, whose name is taken from Alba (white) and Riño (from the Rhine, a major German river).

Your subzones of Rías Baixas. Image credit: Rías Baixas Wines.

When Albariño was awarded DO status (a protected demonination of origin), Spanish law says you can't name a DO after a grape variety, so you find Albariño made under the name "Rías Baixas," a specific zone within the Galicia region. Within Rías Baixas, distinct "terroirs" emerged, where Albariño shows itself differently in these micro-regions within Rías Baixas. For instance, Val do Salnés is cool and wet, so a mineral and herbaceous flavor may result. Condado do Tea gets hot during the growing season, leading to fuller, softer, tropical fruit-flavored wines.

Additionally, note that Albariño is also called Alvarinho in Portugal, most notably in the wines of Vinho Verde, just over the Minho River (pictured above on the map). The Portuguese version is definitely a wine to try, and can sometimes be found for a few dollars less than the Spanish expression. Albariño's best food partners are seafood: shrimp, scallops, crab, and lobster all come to mind.

No matter which section of Iberia you choose to explore, Albariño is worth seeking out, whether you are part of the ABC crowd or not. Here's a flight of three to taste and compare if you are feeling daring!

Orowines Kentia Albariño ($14): Lemon, melons, and tropical fruits. Very fruity and balanced and a great way to introduce yourself to Albariño.

Legado del Conde Albariño ($16): Very intense grapefuit and fresh green herbs on the nose, yet fuller-bodied than the Kentia.

Aveleda Vinho Verde Alvarinho ($13): Orange and lemon zest with floral notes. Citrusy on the palate with just a touch of stone fruits and mango.

Skip The Tie. Buy Him Booze!

This Sunday marks one of the highlights of the calendar. National Turkey Lover's Day? National Go Fishing Day? Well, if you love turkey and like or want to go fishing, then yeah...you will be on Cloud Nine. No, I am referring to Father's Day. Additionally, do you know what today is? Apparently, it is National Bourbon Day. What a great time to be a whiskey-loving father!

Yawn. Can I drink this?

You may be looking for a gift for dear old Dad this week or anyone you know who is a father. Sure, you could go with the cliché gifts, but why?

A toolbox? Guess what...I haven't a handy bone in my body.

A tie? I don't use one in the wine and spirits biz. Things tend to be casual around here.

How about a service, like mowing the lawn or washing the car? Cute, but the grass and the car will be in worse shape that it was before.

Nah. Assuming dad likes a good adult beverage, skip all that stuff and buy him booze! You are in luck, good Father's Day gift shopper. You have more options at your disposal than ever before. I something interesting today when tasting products with Berkshire Mountain Distillers: they received the 50th distillery permit in the country back in 2007. Today, there are over 1,300 permits. Craft spirit fans rejoice!

What about wine? There's a style for everyone. White, pink, or red? Sparkling? New World or Old World? Perhaps Dad is also a cigar-lover and would enjoy some Port, Sherry, or Madeira along with a stogie. I also know if I see my father, I can walk in with a bottle of red wine and everyone will be happy. In fact...red wine is required prior to entry of my parents' house, or I get sent away.

Of course, you have beers, too. There are over 5,300 breweries in the U.S. alone. Europe has about as many, too. So many choices available to you!

This isn't a comprehensive buying guide, but here are some brews, wines, and spirits that I enjoy personally or have brought as gifts before. Any of the following would make a fine choice for the old man, with some emphasis on Bourbon for spirits. To all the dads out there, have a great day this Sunday and keep kicking ass in the parenting department! Your family will (hopefully) reward your efforts with something below.

Two Roads Brewing Rye 95 Tripel Blonde Ale ($10/4-pack): Fruity, hoppy, spicy, complex, and rich. It may not be an ideal drink for the summer, but it does taste fantastic. At 9.5% abv, it's a beast, but after a long day for Pops it can be very satisfying.

Goose Island Sofie Saison ($12/4-pack): This Belgian-Style Ale takes 20% of the beer and ages it in wine barrels with citrus peels. Golden in color, peppery, citrusy, and lively. It's a great way to treat Dad.

Ventisquero Grey Glacier Single Block Red Blend ($25): I remember how good the Single Block series is when Ventisquero's wines were presented in the classroom. This is a red blend of Garnacha (Grenache), Cariñena (Carignan), and Mataro (Mourvèdre) that is big and bold, full-bodied, and fruity. This has a surprising acidity on the finish that doesn't make this wine feel to heavy on the palate, and it is a steal at this price.

Schloss Johannisberg Riesling Grünlack (Green Seal) Spätlese ($55): If Dad is out there fishing and catching some trout, enjoying lobsters, or even sausages on Sunday, this is a killer pairing with any of those dinner options. Schloss Johannisberg is a single vineyard estate in the Rheingau region of Germany that has been making exquisite wines for 500 years. Pineapple, peach, green herbs, and a beautiful balance of acidity and sweetness make this an awesome wine to either enjoy now or let dad stick in the cellar to evolve further.

Knob Creek Single Barrel Reserve 120 Proof ($48): I really enjoy Knob Creek's flagship 100 Proof expression, but let Dad taste what their whiskey is like almost straight from the barrel. Bottled at this high proof, the Bourbon has a ton of character and fire, with toasted nuts, vanilla, caramel, and a little bit of smokiness on the finish. Get the fire pit going and grab a dram of this whiskey!

Berkshire Mountain Distillers Smoke and Peat Bourbon ($60): Out of western Massachusetts, Berkshire Mountain distills and ages all of their product on-site. This expression takes Berkshire's flagship Bourbon that was already aged four years, then ages it another six months in casks that previously held Laphroaig 10-Year Scotch Whisky. Plenty of smoke and medicinal notes from the peat, but does not overwhelm the corn-based sweetness of the Bourbon. Great for those who aren't sure if they should buy Bourbon or Scotch...this brings the best of both worlds!

Good Karma: Recapping Tequila Class

Last night, I put a bow on the Spirits 101 classroom series for the season at Divine Wine. It is certainly great to teach these courses, but now we start moving into more casual tastings out on the deck or more informal crash courses on a subject.

I was happy to close things out with Tequila 101. Nothing else on Earth smells or tastes like good quality Tequila. As you know, it is the base ingredient in the Margarita, which I have sung the praises of in the past. We had all styles on display. My favorite part of running this tasting is that we get to taste the standard range of products from one producer all together: Silver, Reposado, and Añejo Tequilas. Additionally, I like to feature a Resposado from two other regions of Tequila's permitted production zones. It gives the taster an idea of how the agave presents itself in different growing regions with a touch of aging to add extra layers of flavor.

Production zones of Mexican spirits. Image credit: Culinary Historians of New York

This year's Tequila 101 class also featured Mezcal, the spirit that can be made from various species of agave (as opposed to Tequila featuring the blue Weber agave). It seems like with each passing month, our distributors are adding more Mezcal to their portfolios. Mezcal's smokier, higher-proof aggressiveness is something that parallels young, peated whiskey as far as its intensity of flavors and aromas.

One really fun thing about these classes is removing any preconceived notions a student might have. For instance, some in the classroom (along with some of you, I imagine) may have had a rough experience with Tequila. Since Jose Cuervo was about the only Tequila available to many of us, if your experience was bad with it, you may believe that's what all Tequila will taste like (or do to you the next morning).

Karma Tequila was our brand chosen to represent our horizontal range of Silver, Reposado, and Añejo. Karma has its headquarters in California, but all of their production facilities (agave fields, distillation, aging warehouses, etc) are all located in the Jalisco Highlands of Mexico. Since all aspects of making Tequila take place here, it can legally be called Tequila. Karma simply took its name from the "cause and effect relationship between our choices and their consequences. Karma Tequila is about cultivating good karma: it is a commitment to live with energy, happiness, and kindness."

The result is a modern, full-bodied Tequila, where there is plenty of agave character in the spirit without being too pungent and overwhelming. The whole range tastes great, versatile enough to either mix with cocktails or drink neat. Karma, along with the others listed below made for a very entertaining class, capped off by a classic Margarita to thank my students for listening to me bloviate about Tequila for a couple of hours!

Here's what we tasted. All are absolutely worth seeking out.

Karma Silver Tequila ($42): Intense, but not pungent agave on the nose, with orange and lemon citrus, as well as a sea salt finish. This might taste good when chilled if you want to drink it straight, but a salt-rimmed classic Margarita is the way to go with this one.

Karma Resposado Tequila ($51): The agave is still noticeable after 364 days of resting in large wooden vats. Accompanying the citrus notes in the silver are toffee, baking spices, and black pepper. You can easily enjoy this on its own or use it in a more complex Margarita, such as one with blood oranges and cinnamon.

Karma Añejo Tequila ($63): Aged nearly three years in old Bourbon barrels, the agave character is understated, while caramel, vanilla, and woody notes come into play. If you are a whiskey lover, this is one for you to try!

Herradura Reposado Tequila ($45): Our Lowland example for the evening, Herradura's nose is not super-intense, but on the palate it's all agave, green bell pepper, black pepper, and a touch of cayenne. Very earthy and savory on the finish.

Chinaco Reposado Tequila ($50): Chinaco is situated in the outlier region of Tamaulipas near the Texas border. There is a distinct candied lime flavor that plays with the agave very well. This is one that I really enjoy drinking neat with a slight chill on it, maybe even with a squeeze of lime.

Yuu Baal Mezcal Espadin Blanco ($39): Espadin is an agave species that makes up about 90% of all Mezcal production, and it is very closely related to the blue agave used for Tequila. The Espadin is very smoky and fiery on the nose. On the palate, it's like drinking a peppery wood fire, something that the Islay Scotch drinkers out there who also like agave spirit will absolutely enjoy.

Ask Tony: To Chill Or Not To Chill?

It's time for another installment of Ask Tony: You have questions, I (maybe) have answers.

We are finally about to hit some real summer weather again. I find that when temperatures go up, the preferences for an alcoholic beverage are all over the map. Some just want an ice cold beer. Others like a cocktail (Gin and Tonic or a Margarita, anyone?). Perhaps a little vodka or Bourbon on the rocks on a muggy summer evening. There is really no argument here with any of those choices.

Then there is wine. White wine can provide a foil for the heat with a vibrant, refreshing quality. However, if you are outside grilling, higher alcohol, bolder red wines will make better partners with your food, even if it is not ideal for some in the warm weather. When I talk to fellow wine lovers, I am frequently asked how to treat them as far as temperature goes:

Should I chill this?

How long should I put this in the fridge?

Is it wrong to put an ice cube in this?

We don't ever chill red wine, do we?

Allow me to share a relevant story with you. Years ago, I went to one of my first WSET wine classes to be introduced to all of the basics of wine, including storage and service. I received two white wines and was instructed to smell, taste, and write down notes about flavors and aromas. One tasted of pears and apples and felt more acidic. The other sort of peachy and softer. When it was all said and done, it turns out both wines were the same exact wine (an Italian Pinot Grigio)...one served three degrees cooler than the other.

That was my first introduction to the importance of serving temperature; this is an aspect of wine drinking that should not be overlooked. Because of that experience, I completely understood why I was asked so many questions later on in my wine and spirits career.

There is such an enormous range of styles out there. Wines can be light or full-bodied. There are reds, whites, and rosés. Some are sparkling, others are fortified. Wines might be very high in acid, fruit, or tannin, and what about sweet wines? With seemingly infinite types of wine to choose from, you will discover that serving certain wines in a temperature range will maximize your sensory experience. Let's lay out some simple guidelines (with some of my favorite wines' labels sprinkled throughout:

White is cooler than red

Not more fashionable. Cooler in temperature. White wines in general are lighter in body than reds. There are also more high-acid white wines than reds. Reds have tannins that are not in white wines. If an acidic white wine is served too warm, it tastes flabby and boring. If a high-tannin red wine is served too cold, the mouth-puckering tannins are amplified, making the wine too astringent and tough. Generally speaking when in doubt, chill the white, keep the red out on the counter.

Aromatic wines of any color like the cold

Now, this is something that requires some exploration and familiarity (which I can help you with). Some grape varieties jump out of the glass at your nose, others are more restrained. For white wines, the Alsatian white varieties like Riesling, Pinot Gris, Pinot Blanc, and Gewürztraminer all benefit from temperatures (43-46F). Sauvignon Blanc, white Burgundy/Old World Chardonnays, and Viognier also benefit in this temperature range, too.

Red wines like Gamay (Beaujolais) and Cabernet Franc (from New York or Loire Valley of France) are very fragrant and fruity and pay you back when served around 50-54F. These are also light in tannin, so no worries about astringency wrecking your palate. This temperature range also works well for many New World Chardonnays. Just stick a room temperature wine of these varieties in the fridge for 20-30 minutes and you will get close. 

Treat rosés like white wines

If you are serving rosés, treat them as a white wine. Rosés are just red grapes that were treated in the way white wines are produced. Cold temperatures bring out the strawberry/watermelon aromas commonly found in these wines.

Low-to-medium tannin wines should feel cool to the touch

Pinot Noir can show itself light and juicy (in the vain of Gamay above), or full-bodied and chewy. Get to know what type of Pinot Noir you are working with. Fancy Premier or Grand Cru Burgundy shouldn't be served too cool, but casual California, Oregon, New Zealand or Chilean Pinot Noir should get 15-20 minutes in the fridge. Basic Chianti, inexpensive Bordeaux, and Côtes du Rhône wines are other examples of wines that should feel cool to the touch when you grab the bottle.

"Room temperature" for high-tannin reds

By room temperature, we are talking 64F-68F and that's on the very cool side of what most people find bearable in their homes. However, this is the temperature that wines like Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Tempranillo, Sangiovese, and Nebbiolo-based wines show their best. The tannins feel soft and mature at this temperature and makes for a better tasting experience than throwing these in the cooler. If you have a wine fridge or cellar that you keep around 58F, just take out the wine and set it on the counter for 30 minutes and you should be good to go. If it is a particularly hot day and you are drinking outside, there is nothing wrong with throwing one of these wines into an ice bucket.

Chill sweet white wines

Sweet white wines suffer from the same issue as the high acid white wines when served too warm, but throw in the residual sugar that gives the impression of a sticky, cloying sensation that makes these wines not as enjoyable as they should be. Sweet Rieslings (Finger Lakes, Germany, Austria, etc), and Chenin Blanc (Loire) will taste so much better when served cold. The acids come to life and balance the fruitiness and sweetness.

Others

Champagne and other sparkling wines should be well-chilled. Fruity sparklers like Prosecco and Cava in particular benefit the most from being in 40F temperature, while most non-vintage Champagne should be a few degrees warmer.

Fino and Manzanilla Sherry, Tawny Ports all should be chilled as well.

Sweet red wines like Ruby and Vintage Ports will have some tannins, so keep these at room temperature.

One other tip: to quickly chill wine, make sure your bucket has both water and ice in it. The laws of heat transfer will get your wine chilled in about 15 minutes. It will take two or three times longer in just a bucket of ice.

Here's what you can do for your flight. Pick up a Riesling or Sauvignon Blanc and a Tuscan or California red blend. Taste each one at room temperature. Then stick the bottles in your fridge for 30-60 minutes and see how the wines change if you think temperature doesn't matter.

Just do me one favor: if you are going to drop an ice cube into your wine, give me a heads-up so I can look the other way. I won't tell anyone if you do.

Fun To Say, Fun To Drink: Assyrtiko

There's a part of the winemaking world that deserves the amount of love it is getting seemingly by the minute. Even as we wait for summer weather to really get here, I have the perfect unique grape variety that deserves your attention on these impending warm days. While Sicily and Southern Italy tend to receive the greatest accolades in Mediterranean Europe due to a great mix of authenticity and value, venture farther east to Greece's tiny island of Santorini for something totally different: Assyrtiko [uh-SEER-tee-koh]. 

Jeez, Tony...you are really diving deep here, aren't you? What are you doing? Are you really going to have me digging around for a wine name that looks like something I pulled at random from a bag of Scrabble tiles?

Yes, I am! That's why you are here. You want to know what tastes good; I'm here to point you in the right direction. Assyrtiko not only tastes good, but it's a grape with an interesting story.

Assyrtiko is a white grape variety you only see in Greece; it thrives best in the volcanic ash-laden soils of Santorini, covering 65-70% of the vineyard area there. Volcanic ash: a thing that sounds like nothing should grow in it! Aside from the soil composition, Santorini's climate is hot and very windy for a large part of the growing season. Many grapes can barely survive an unforgiving environment like this, yet Assyrtiko not only survives, but it also finds a way to retain its acidity, leading to fresh, vibrant wines. One of the most innovative ways the growers in Santorini learned to combat the harsh environment is to train the vines into a basket formation, shielding the grapes from the hot winds, yet still allowing good air flow to keep vines cool.

Dry wines from Santorini show some good texture and body, but that zing of lemony acidity and touch of salinity balances things out. Add in a minerally/stony/earthy note that tends to show up, and you have a wine that's great to serve with shellfish or white fish like halibut. Those flavors of Greek cuisine that include the staples of olives, cucumber, fresh garlic, lemon juice, parsley, and yogurt make Assyrtiko an awesome match, even if you had these on lamb (a meat often associated with red wines). It's not easy to make a comparison to another grape variety that is well-known; perhaps it resembles some of the native southern Italian white varieties (Greece and Southern Italy do have a history together), but honestly Assyrtiko is like nothing else. That's what makes it an awesome grape variety. If you need more detailed perspective from someone who has lived in Greece and has greater experience with the grape (and Greek wine in general) than I do, look no further than this guy.

For the record, you can also find Assyrtiko made as a Vin Santo-style sweet wine, though here in the U.S. not in large quantities. Assyrtiko grapes are traditionally laid out on straw mats in a ventilated room to allow water to evaporate and grape sugars to concentrate. The grapes (with two other local varieties of Athiri and Aidani) are then crushed, fermented (with residual sugar remaining), and bottled. Another barrel-aged style can be made after addition of an alcoholic distillate (a la Port production). These are rich, golden nectars that are worth seeking out if you come across them.

But for now, chances are you will find at least one of these three wines and you can taste for yourself. If you really like to explore, find these. Don't see it? Ask your retailer to score one for you. Experience the distinct, unique flavor of Assyrtiko!

Santo Winery Santorini ($16): Packed with lemons and minerals, this has a little floral note and finishes bone dry. This cries out for shrimp or scallops.

Vassaltis Vineyards Santorini ($22): This one shows more grapefruit and nectarines plus a fuller body than the Santo Santorini. Here's where your sturdier white fish will come into play.

Domaine Sigalas Santorini ($25): Loaded with a range of citrus and stone fruit flavors, plenty of minerals, and a salty kick at the end. I want this with lamb and Greek yogurt sauce in a pita with plenty of herbs, as the wine would make a great contrast pairing with the food.

Anything Goes: Recapping Gin Class

You know it wasn't that long ago that I gave you an overview of what to look for with gin. I also shamelessly plugged a class that I led this past Friday, where we had a great night of education and fun. As we tasted through our lineup of gin, there seemed to be a common theme on display:

Anything goes.

That's right. Gin can show itself in a near-infinite number of ways. Sure, the foundation botanicals such as juniper will be present, but anything that grows in the ground can go into a gin. Aside botanical choices, there is an increasing number of barrel-aged gins that are on the market. Barrel choices (new, used, ones that held Sherry/Bourbon/wine, etc) further impact the flavor of your gin.

The funny thing about all of these permutations of gin is that they are generally categorized in two styles.

• London Dry Gin: All flavorings must be added through redistillation of a neutral grain spirit. If this process is followed in another part of the world outside of London, it will be noted as [insert location here] Dry Gin. Examples: Tanqueray London Dry Gin, Bluecoat American Dry Gin, Bruichladdich The Botanist Scottish Dry Gin.

• Distilled Gin: Flavorings may be added after the redistillation process. Examples include Hendrick's and Brockman's.

Let me share with you what we tasted on Friday. I have several here for you that are definitely worth seeking out. Sometimes the best way to get to know gin is to give them a shot. I have given you an idea of what to expect in each one.

Aviation Gin ($29): This Oregon brand works with a local spice company to source its botanical recipe. Aviation contains juniper, coriander, anise, sweet orange peel, lavender, and cardamom. With the price of Hendrick's Gin creeping up to $45, Aviation can step right in as a less expensive alternative. Even though the flavors are different from the cucumber and rose petal notes of Hendrick's, Aviation has the same softness on the palate and muted juniper flavor.

Edinburgh Seaside Gin ($39): A Scottish Dry Gin, the Seaside used to be a seasonal/specialty product. It became so popular that it ended up landing as a year-round offering in the core range of products. Aside from juniper, coriander, and cardamom, local vegetation found on the Scottish coastline is included. Scurvy grass (loaded with Vitamin C to prevent scurvy back in ye olden days), ground ivy, and bladderwrack (a seaweed that has a name that's just fun to say) are all in this gin, along with Grains of Paradise (an aromatic floral-peppercorn berry native to West Africa). Sea salt and grassiness are noticeable. Citric notes come through thanks to the scurvy grass and the coriander; Indian and Eastern European coriander can have varying levels of citrus aromas and flavors.

Berkshire Mountain Distillers Ethereal Gin Batch 13 ($35): I always like to include a local or regional spirit in my lineups. This gin comes from western Massachusetts; the Ethereal is a varying recipe, changing with each batch's release. Throwing something like this is always fun to do as it really tests your senses. Sage, rosemary, and citrus came through in this one for me. Others noted some black licorice. A great conversation starter that would be great to break out at a party full of gin geeks like us!

St. George Spirits Botanivore ($35): For those who are fans of the pungent Tanqueray or Bombay Sapphire, this is a fantastic American take on their products. Not only does St. George capture the strong juniper nose, but the earthy angelica roots and the anise comes through cleanly, too. In addition to these botanicals, there are another sixteen in the recipe, including bay leaf, cilantro, caraway, dill, and ginger just to name a few. St. George also has two other gins: The Terroir (with lavender and herbs, very approachable) and The Dry Rye (made from a spirit based on rye instead of wheat). All three are available in a gift pack that your friendly local retailer might be able to order for you!

St. George Spirits Dry Rye Reposado ($42): Our barrel-aged example for the night. Take the Dry Rye described above, where the botanicals are simple, but assertive (juniper, citrus peels, caraway, black peppercorns). Then age in French and American oak barrels that previously held Grenache and Syrah wines. The result is a complex array of flavor; the barrel imparts just a touch of apricot and strawberry jelly to go with the botanicals, the aromatic citrusy quality of the rye, and a noticeable (but not overwhelming) woodiness. This is a great entry point for you to try a barrel-aged gin.

Fun To Say, Fun To Drink: Torrontés

As I continue to piggyback off of this past Saturday's tasting, one of the things we always enjoy doing is introducing grape varieties that might be new to you. There are thousands of them in circulation, and any time we can get you exposed to a new grape we are going to do it. On Saturday, a lot of discussion revolved around an indigenous Argentine white variety known as Torrontés [tohr-rohn-TESS].

Torrontés grapes ready to become a tasty wine. Image credit: Wines of Argentina

Torrontés has some murky origins as an exact date has not been nailed down as to when it was discovered and how long it has been around for. Damián Hudson is given the credit not only for the first record of Torrontés, but for many grape cultivation and wine production methods in the Mendoza and San Juan provinces of Argentina in 1867. It was learned that Torrontés is actually a crossing of two grape varieties. Mission grapes, brought to California and other western parts of the Americas by Spanish missionaries centuries ago for sacramental and table wines, were crossed with the aromatic Muscat of Alexandria to create Torrontés. I am assuming the thought was to take Mission's workhorse nature and resistance to environmental stress (heat, strong winds, etc.) and combine it with the proven track record of Muscat (an ancient variety with a laundry list of synonyms that thrives in the heat).

Additionally, Argentine producers have learned to use altitude to their advantage when planting Torrontés. The main production zone of Salta in the north of the country is very hot, particularly on the valley floors. Every 100 meters (328 feet) above sea level reduces temperature by one degree Celsius. It turns out that Torrontés' tendency to turn alcoholic and bitter on the valley floor disappears when planted at higher altitudes. Producers are now pushing the limits of high-altitude vineyard farming, almost trying to "one-up" each other with how high they can go to produce quality Torrontés with vines being planted as high as 10,000 feet!

Side note...this desire to try and top one another in the vineyards reminds of one of my favorite stand-up comic's bits. Go ahead and enjoy it for four minutes and come back here when you are ready.

The result is a grape that give wines of distinct aromatic intensity, with perfume and flowers being the dominant characteristics. These aromas are preserved thanks to the large temperature swings that take place at vines planted so high above sea level. A range of tropical and stone fruits are on the palate. With Muscat being one of the parents of Torrontés, I understand why many consider the aromas to smell like a Muscat wine, but I'll go with something that might be more familiar to you: Asti.

Yes, the nose reminds me a lot of the best-selling Martini & Rossi Asti Spumante, but the wine is bubbly and sweet. Torrontés has these same floral/perfumed aromas, but has body and finishes dry. Torrontés almost messes with your senses since you expect one sensation based on the nose and when you taste it you get another. It pays to let this wine grow on you by re-tasting to calibrate your senses. It's the best way to tell whether you like it or not.

So while Malbec has become iconic of Argentine wine, Torrontés should be considered the country's signature grape. Its distinct flavor profile and method of farming are like no other in the world. Here are three for you to try on your own; the good thing about Torrontés is that pricing is fairly consistent (all three of these are right around $13.99) and they are all made for shellfish, white fish with a tropical fruit salsa (think mango and pineapple), or as an aperitif.

Bodega Nieto Senetiner Torrontés ($14)

Packed with white flowers, orange zest, and peaches, I would venture into sushi territory with this one. Very fresh and vibrant.

Susana Balbo "Crios" Torrontés ($14)

Nectarines and peaches abound in this one with white flowers on the nose. The Crios series is a range of young wines meant to be consumed right away (the logo are Susana's and her children's handprints). The ripe fruit flavors and aromatics make a nice counter to spicy Thai dishes.

Finca el Origen Torrontés ($14)

Mangoes and pineapples on the palate, rose petals on the nose. This is the wine to go with the tropical fruit salsas I mentioned above

In Praise Of White Zinfandel

This past Saturday, I was working at the Divine Wine Emporium, leading an afternoon tasting out on the deck. After a week loaded with cool, gray, rainy days that made me want to reach for some Scotch, it was great to have a breezy, sunny day. Even better, it was great to have a gathering outside and get exploring some wines that are ideal for summer.

A decidedly American creation. Image credit: Sutter Home Winery

While we sampled a killer rosé from Chile and another from Oregon, and discussing how they compare to the pink wines of Provence, I overheard a common side conversation referring to drinking in days of yore that would go something like this:

"Remember when we used to drink White Zinfandel??"

"Oh my goodness, we used to get huge bottles of that stuff."

"You mean the sweet pink wine that comes in a box? I remember drinking that, too!"

Well, how about you? Do you remember/currently know White Zinfandel? Yes, it is a pink wine (often referred to as a "blush" rather than a rosé) with some residual sugar left behind. When White Zinfandel was produced for the first time, it was a style created by accident. Bob Trinchero of the Sutter Home Winery wanted to make his red Zinfandel (Zinfandel is indeed a red grape variety) wines stronger and more intense; Zinfandel was a grape variety in danger of being ripped out for something more commercially viable if he couldn't make the wines work. Trinchero drained some of the juice away from the skins the fermenting tank, leading to a higher ratio of skins to juice. With more of the juice touching the skins, more color, flavor, and tannin could be extracted and achieve Trinchero's desired result. The drained juice had a pink color from brief skin contact, and since Trinchero was a fan of dry French rosé, he figured this would be his interpretation of what he enjoyed so much.

Then one day in 1975, Trinchero's fermentation was "stuck," meaning the yeasts never finished converting all of the grape sugars in the juice to alcohol. So...he bottled the wine anyway, complete with residual sugar left behind and he labeled it "White Zinfandel."

Next thing you know, Sutter Home's White Zinfandel took off. Americans had a major sweet tooth back then, and this fruity-sweet wine was just what the consumer was looking for. Sales skyrocketed from 25,000 cases in 1981 to 4.5 million in 1987. Over time, the American consumer was given greater access to more styles of wines. The trend has gone toward drier, more food-friendly wines, but that hasn't prevented Sutter Home from continuing to ship north of four million cases of White Zinfandel annually.

Would you like to know a little secret? Sutter Home White Zinfandel is the first wine I ever drank. I will also bet that it was one of your first tastes of wine, too. Inexpensive and easy to knock back in your youth, it was a change of pace from cheap beer or cheap rum/vodka/whiskey/spirit of choice...for when we wanted to appear sophisticated! Pack it with a picnic lunch and you were ready to go.

Gnarled old Zinfandel vines. Image credit: Lodi Winegrape Commission

A by-product of White Zinfandel's success was the rescuing of decades-old Zinfandel vines from being replaced. These vines don't produce a lot of fruit, but the grapes that show up are concentrated, intense, and loaded with character. In fact, consumers became curious about what a red wine made from Zinfandel tasted like. Red Zinfandel's plush texture and "fruit bomb" nature makes it a great partner for your barbecued meats.

Additionally, there are now some California wineries making dry rosé wines from Zinfandel grapes but labeling it as "White Zinfandel." The wineries are savvy...they know the name "White Zinfandel" has become a recognizable brand, but some effort has to go into conveying that the current style is one that is not sweetened by residual sugar. It's all part of making sure you are well-informed and know what to expect when you open your bottle.

White Zinfandel is a style that was the gateway wine for many a newbie and the bane of many a connoisseur. With the long Memorial Day weekend heading to the rearview mirror, it only makes sense to raise a glass to this uniquely American creation. There are not a lot of wineries making a "White Zinfandel," and those that do actually don't keep it on their shelves for long...the wines are in demand! So I have just two for you to compare side-by-side, and yes wine geeks...I am writing a tasting note for the Sutter Home wine!

Sutter Home White Zinfandel (less than $10): Depending on your market and local beverage depot's buying power, you might find this for as low as $7.99. Watermelon Jolly Ranchers, strawberry Starbursts, and cantaloupe flavors meant to be a casual picnic wine or as a match for spicy pan-Asian cuisine. Terrific choice for making a homemade Sangria.

Image credit: Broc Cellars

Broc Cellars Sonoma County White Zinfandel ($25): Made in small quantities, this is a peppery wine with fresh strawberry and watermelon flavors. According to Broc's web site, it sells out very quickly. If you can get your hands on it, it is a great way to get acquainted with the new take on White Zinfandel.

The Obligatory "Wines To Go With Your Barbecue" Post

Memorial Day weekend has often been called the "unofficial start to summer," but something else happens over these upcoming few days. We are also told that we are at the start of "grilling season." Now, look...I will be the first to admit that I was very lazy about firing up the grill throughout winter, but with our most recent heat wave that struck at a house with no central air conditioning, cooking outside was a must in the heart of spring. For the grilling and barbecue die-hards, they are out on their decks charring animal proteins (and maybe a vegetable or two) around the clock, day after day, season after season.

With that said, Memorial Day weekend is the first one on the calendar that makes sense for larger-scale outdoor entertaining, so chances are high that you may be hosting or attending a day of boozery with gas flames or charcoal embers being your chief heat source for food preparations. Along with your choice of food, you need some fine libations to enjoy. Even though cracking open a cold beer while tending to fire is very rewarding, if you are reading this blog you are likely a wine drinker and you need some answers on what to buy for your gathering. Fortunately for you, I have some easy guidelines to follow.

Stay casual

Now is not the time to bust out the fancy luxury wine (at least, not until all your guests leave). In many cases, the larger the gathering is, the simpler the food will be. That classed growth Bordeaux isn't going with your casual foods and the subtleties of the wine will be lost. Keep things simple; there are tons of wines out there less than $20 that will deliver.

Bold is beautiful

Grilling leads to quick caramelization of food. Charred beef, pork, and chicken adds a lot of flavor intensity. If you are playing with game birds, lamb, bison, or venison, you are dealing with very strongly flavored meat. If charcoal enters the equation, then intense smoke imparts your food. If you are grilling vegetables, their sugars caramelize very easily. All of this amplified flavor calls for complementary, strongly flavored wines. Washington State wines, New Zealand Sauvignon Blanc, California oaked Chardonnays and Zinfandels, Chilean Carménère, and southern French white and red blends are all great options for big, bold flavors.

Consider geography/culture

Vegetarian? Don't move to Argentina.

Keep in mind that National Braai Day is September 24th! Don't lock away your barbecue after Labor Day!

Argentina is known for its beef and culture of cooking meat over open fire. South Africa is known for braai, which in Afrikaans translates to "to grill." Many parts of Australia have great weather to cook and entertain outdoors year-round. Seek out Argentine Malbec, nearly any South African wine, and Australian Shiraz

Think pink

What's great about rosé is that it can be a great unifier of many foods on the table. This holds true further if you have a lot of cold salads on the table (potato salad, pasta salad, green salad). Rosé's refreshing qualities won't overwhelm lighter foods and its fruitiness can generally stand up to any meat not named steak or lamb.

If all else fails...cheat

Sparkling wine is the easiest work-around if you don't know which direction to head in. Go with something fairly neutral in flavor like Cava or Prosecco. The bubbles and refreshment it offers acts like seltzer, which will cleanse your palate. The beauty of taking a sparkling wine means you can make plenty of cocktails, too.

So how about some choices for you? This is by no means an exhaustive list, because there are so many ways you can go. Instead, it is a way to find something to go with some of the basics that you might have on the table.

Columbia Crest Grand Estates Chardonnay ($14): Columbia Crest is a large brand from Washington, but I have to say if you are looking for an easy match with grilled chicken or a sturdy white fish, the buttery rich texture, tropical fruit and nuttiness will do each of those dishes justice. Keep in mind that there is an unoaked version of this that costs a few dollars less, so read your labels!

King Estate Acrobat Rosé of Pinot Noir ($14): Straightforward and fruity, you get all the red fruit in this (watermelon, strawberries, and tart cherries). This will be a versatile wine to handle white fish with a salsa or herbs on it, or even a simply seasoned salmon. Get your side dishes in, and you'll be all set with this one!

Lapostolle "Casa" Grand Selection Carménère ($15): Juicy and spicy, this Chilean red berry-scented wine has a fruity/savory finish and is a nice alternative to Merlot. A fine match with a burger!

Alexander Valley Vineyards "Temptation" Zinfandel ($13): If you are cooking something "low and slow," such as baby back ribs, pork shoulder, or even brisket, this is what I want. Jammy, peppery, and earthy flavors provide enough character to counter the smokiness of your meat.  

Thorne Clarke Milton Park Shiraz ($12): Loaded with dark plums, chocolate, and spice, there is a ton of flavor at a great value. Great with steaks and lamb chops.

Sangria: "The Only Acceptable Use Of Spanish Wine"

Whoa, whoa, whoa...what are you doing, Mr. Wine Expert?? Haven't you been telling us all along to explore and have an open mind about wines and spirits of the world?

Sangria: a refreshing "patio pounder" of a drink that you need this summer. Image credit: Food Network

Yes, I know the title of this post looks like some scorching hot take on wine, but please take note of something very important. These are not my words. This is a proclamation I have heard from some people who might be close to me say on more than one occasion. It's a pretty strong statement that reflects how some of us feel about certain types of wine that might not be our favorites. Some may not like the floral notes of Riesling. Others might be in the "ABC" (Anything But Chardonnay) crowd. Perhaps Australian Shiraz is too high in alcohol for one, while Beaujolais Nouveau is too light and candy-like for another.

Is it a fair stance to take on a wine? To those in agreement, yes. To those who love wines despised by others, of course not. But that's the beauty of the seemingly infinite styles of wine available to us today; the United States has more choices of sophisticated wines than ever. You are going to have wines that agree with your tastes and preferences, and some that you just don't care for. It applies to food, music, movies, art...whatever ignites a great sensation for you falls flat for someone else.

All of this is OK, by the way. We can go into more depth about this topic, but that's for another day. Instead, let's revisit the original statement above. What is it about some of the wines from Spain that can offend someone who would otherwise enjoy them in Sangria?

See this map? It is impossible to lump Spain into a uniform style of wine. All of the nooks and crannies throughout the country lead to a wide array of styles. Image credit: Foods & Wines From Spain

First, let's start with "Spanish wine". I have spent a lot of time helping people delineate Spain into regions rather than lump them all into a uniform style. Rioja is the wine that comes to mind for many in the U.S. as it is easily the top-selling Spanish region, with Tempranillo and Garnacha being the two main grape varieties used to make the red wines. Tempranillo can be berry-scented with some tobacco notes in its youth; with age, the tobacco gets amplified along with evolving into more leathery, meaty flavors. Garnacha (a.k.a. Grenache) is full-bodied, high in alcohol, low in acid and very fruity. When handled haphazardly in the winery or not cared for in the vineyards, wines made from Garnacha can oxidize easily, turning into flavors caramel and road tar.

So yeah...if your first experience with Spain is a poorly-made Rioja, I can see why someone might be turned off. However, those qualities that Tempranillo and Garnacha show in their youth in a soundly-produced inexpensive wine, perhaps even coming from a region outside of Rioja, are ideal for a Sangria.

Now for what Sangria is...traditionally, it's going to be a red wine with brandy and fruit added to it to make a sort of "wine punch." Easy to knock back while sitting outside on a warm summer day, the brandy and fresh fruit (strawberries, peaches, plums, oranges, and more) provide some liveliness and refreshment. White sangria can be made, too (perhaps with apples, white peaches, and a vanilla bean) using a white wine from the Rueda region of Spain; Rueda's wines are made from Verdejo, though Sauvignon Blanc is gaining more credibility here, too. There are many permutations of recipes for Sangria out there; some might include lemon juice or other fruit liqueurs. If you like bubbles, use Cava as the base wine, or use some club soda to add fizz. The possibilities are seemingly endless. Beyond that, you can also buy ready-made Sangria, but as I professed in previous cocktail posts, you will find mixing your own to be more rewarding.

So when life gives you "Spanish wine", make Sangria...even if you don't necessarily care for it. Its youthful fruitiness is a perfect base for the refreshing qualities of a good Sangria. There is no need to spend a lot of money; anything more expensive will have its subtle nuances blended away. Here are some great choices...both for drinking on their own for a casual weeknight, or for turning into Sangria.

Bodegas Breca Garnacha de Fuego ($9): Hailing from the Aragon region of Spain, this is full-bodied and packed with straightforward cherry and plum flavors. With a touch of baking spice, this is easy base material for your Sangria. If you are grilling a some red meat, this is a fine accompaniment on its own.

Bodegas Atalaya "Laya" Red Blend ($10): A blend of Garnacha and Monastrell (an intense, high-alcohol, fruity/smoky grape variety), this wine comes from the Almansa region in southeastern Spain. This has dark cherry and blackberry flavor that adds a different dimension to your Sangria. Also a good partner with smoked red meat or grilled game meat.

Bodegas Menade "Creta" Rueda Old Vines ($12): Looking for a white wine? This Verdejo-dominant wine gives you citrus and peach fruit flavor that is perfect for Sangria.

Need a way to make Sangria without a recipe? Here is a great guide for you to assemble your own. Experiment as much as possible...whether you are making Sangria, or enjoying a glass of Spanish wine on its own! If you want to explore what Spain has to offer, Wines From Spain is a great starting point.