Have No Fear...I'm Still Here

The time between Thanksgiving and New Year’s tends be a little hectic, and things have finally slowed down to a more manageable pace. Despite not having posted about booze in a while, trust me…I have been sampling plenty of good stuff and you deserve to know about it.

So today I am keeping it very simple: here’s a three-bottle flight of French wines I have tasted since Thanksgiving that is worth your time, money, and effort to find in your local beverage depot. Three different styles from three different regions of France. Ready…go!

Domaine du Petit Clocher Anjou Blanc ($14): Chenin Blanc continues to be an underrated grape variety, and you get 100% of it here. Lemon curd flavors and a fleshy texture are countered by a zing of acidity to balance things out. A solid way to introduce yourself to the Loire Valley’s style of Chenin Blanc.

Pascal Aufranc Chénas Vignes de 1939 ($16): The “Cru” level wines of Beaujolais have always been some of my favorite light reds as they have more substance than village-level Baeujolais and definitely more depth than the candy-like Nouveau. This wine is made from 80 year old vines, featuring violet aromas, vibrant strawberry fruit, and a stony/earthy character with gentle tannins.

Chateau d’Arcins Haut-Medoc ($25): A 50-50 blend of Cabernet Sauvignon and Merlot., this wine shows textbook blackberry and cedarwood flavors and aromas with noticeable tannin and acid that are synonymous with Bordeaux from the Left Bank. The wine I had was from the 2014 vintage, which is a damn fine year for Bordeaux, but you may need to let the wine air out a bit to soften (pour this into a decanter and let it sit for a couple of hours before drinking). With time, the texture becomes more plush, the blackberry fruit seems riper and more powerful, and a dark chocolatey note seems to come out on the finish.

What Are You Bringing To The Table?

It’s good to be back writing again after a lengthy layoff, and what better time to jump back in than to do it with Thanksgiving coming up. Last year, I put together a nice little Thanksgiving guide for you, but I can’t just mail in my first post in two months.

So I pose the question to you…what are you bringing to the table? Whether you are hosting or traveling, you are doing something to contribute this Thanksgiving, right? Of course you are, and perhaps you don’t know what to go for or you find yourself needing a change from the usual.

I will be honest…you can bring just about any beverage of your choosing and it will be fine. Seriously! The beauty of the Thanksgiving feast is that you have a lot of different things to choose from. Turkey itself is fairly mild and many wines will work fine. Sometimes the challenge can be strong flavors; maybe you have a lot of herbs and greens as your sides. Cranberry sauce is sweet and sour. What if you are frying or charcoal-smoking your turkey? Here are some guidelines to help you find the right wine for your holiday table.

Skip the “big” wines”

Cabernet Sauvignon and Nebbiolo have a lot of tannins, acids, and power. They overwhelm just about anything on your table. Additionally, oaky Chardonnay (particularly from the New World) will create bitter flavors on your palate. Save these wines for after dinner if you really like them.

Skip the acidic wines

Sauvignon Blanc can be aggressively acidic and feel thin and tart on your palate with all the rich foods, however acidic wines with some texture can be a very good match. Instead, lean on a white Bordeaux, which typically has Sauvignon Blanc, with some Sémillon blended in. Sémillon has a soft, honeyed texture that tamps down the piercing acids Sauvignon Blanc. Chateau Lamothe de Haux ($15) is consistently a good example.

Go classic: Pinot Noir or Gamay

Pinot Noir’s liveliness, fruitiness, and silky texture are great for Thanksgiving. The baking spices and earthiness that comes through in this grape matches particularly well. I tend to lean on Pinot Noir from Oregon or even Chile; both regions give a nice balance of the aspects I mentioned above. Additionally, Gamay from Burgundy, which you will often find as Beaujolais is lighter and fruitier than Pinot Noir and virtually no tannin. Louis Latour released a blend of these two grapes (85% Gamay, 15% Pinot Noir, $15) that to me is the ultimate Thanksgiving wine.

If you smoked your turkey…

Time to go for something a little more intense than Pinot Noir and Gamay, which are delicate and will fade behind a smoked turkey. Here is a spot to try a Zinfandel, Grenache/Syrah blend, or South African red blend. Zinfandel is plush and jammy, low in tannin but full-bodied and able to stand up to the stength of smoking. A southern French red blend (such as the $13 Mas Sauvaire from the Languedoc region) would work here, too. A.A. Badenhorst’s Secateurs ($15) is another fine option if you want to explore South Africa.

Be daring: Go with an aromatic white

Pinot Gris and Gewurztraminer are noble grapes in Alsace, with fruity/floral and exotic flavors and aromas. The richness of Alsace Pinot Gris is a great choice. Gewurztraminer has full-bodied tropical fruit flavors and can be very good with a ham if you have guests that don’t do turkey. Viognier is a luxurious white Rhone variety that offers similar aromas to Riesling but with more body and weight. Even better…try a blend of some of these varieties! Willm “Gentil” is a noble white Alsace blend ($13) and Korta “Irune” ($16) from Chile is Viognier, Riesling, and Sauvignon Blanc. Either would be a lot of fun at the table.

Cheat and bring bubbly

No one refuses Champagne, Prosecco, or sparkling wine of any kind. No one, I’m convinced. Plus it is a great way to start the day. Champagne Aubry ($38) is very reasonably priced with an orange zest and brioche character. Mionetto Prosecco ($12) is fun and fruity, suitable for drinking on its own or for making a cocktail. If you don’t have a Champagne budget, try a “Cremant” such as Bailly Lapierre’s Blanc de Noirs ($19).

Try Sherry

Sherry is great for any hard-to-pair meal. Heck, the Spanish drink it with their tapas, since you have so many different foods coming. It has a salty, nutty character with just the right amount of texture. An Amontillado Sherry such as Emilio Lustau’s Los Arcos ($15) is a fine way to introduce yourself to Sherry if you have never tried it before.

No need to go super-expensive…but go ahead if you want to!

I mean, you can if you want to and there is something satisfying about enjoying a high-end wine at holiday time, but chances are higher that Thanksgiving is going to be quantity-driven. I am helping you keep costs down by keeping my recommendations under $20 where possible.

With that, I wish you a very Happy Thanksgiving. Cheers!

It's International Grenache Day!

There is a lot of wine to drink out there and you have countless grape varieties and regions of the world to choose from when you go into your local beverage depot. Today marks one of those days where a grape variety is campaigning for your attention, and that grape is Grenache.

Grenache is a red grape whose origins trace back to Spain (also known as “Garnacha”). It is believed to have roots within the 14th century Kingdom of Aragon, which included regions like Catalonia, Rioja, Sardinia (Italy) and Roussillon (France). Grenache has thin skins so it doesn’t make wines of deep color, but they are packed with richness and fruitiness giving the wines made from this grape versatility.

Grenache is often blended with Syrah in Côtes du Rhône reds, tempering the aggressive tannins, acids, and peppery spice. It is also the base for the great wines of Châteauneuf-du-Pape and its surrounding “Crus” like Gigondas and Vacqueyras.

Garnacha can be found in many Rioja wines, where it is blended with Tempranillo. Further east, Grenache shows up in the bold wines of Priorat, where it is blended with old vine Carignan, and sometimes Syrah or Cabernet Sauvignon. Sometimes, Garnacha will be bottled on its own in Spanish examples from regions like Navarra and Campo de Borja.

Wineries in Paso Robles and Santa Barbara County, California make Côtes du Rhône-style blends based on Grenache as well. You will also find Grenache in many Spanish rosé wines, and as a component of southern French rosés. Australia has dry-farmed old bush vine Grenache wines that are dense, powerful, and packed with black fruit flavors. Additionally, you will find Grenache in Sardinia, better known as “Cannonau” over there. The style of wines from this Italian island tend to give you caramelized red fruit flavors and spices.

So how about some options so you, too, can celebrate International Grenache Day? If none of these do it for you, well…pick up a Grenache of your choosing and enjoy (whether you open it today or some other time).

Olivier & Lafont Gigondas ($23): Let it be known that Gigondas is one of my favorite red wine regions of the world. It offers consistency of quality at a fraction of the price of Châteauneuf-du-Pape, but offers a little more depth than a wine marked “Côtes du Rhône.” Most Gigondas wines start in the low-$20s, so this example gets you into the wildflower and herb-scented reds of this appellation at a lower barrier to entry.

Evodia Garnacha (can be found as low as $9): This wine has long delivered good quality, 100% Garnacha ever since I started getting into wine. It is full-bodied and fruity (strawberry) with a touch of baking spice. Simple yet pleasurable, this will be very satisfying on a cool autumn evening.

Argiolas Cannonau di Sardegna Costera ($17): Argiolas is one of my favorite Sardinian wine producers as I have never been disappointed by a bottle. Argiolas ages the wine in new French oak to add a nutmeg/cinnamon spice to the raspberry and black cherry fruit. A long leathery finish makes this wine a terrific value.

Bonny Doon Vineyard Clos de Gilroy Grenache, Central Coast ($15): Randall Grahm is one of the earliest “Rhone Rangers” of California, and his work with the Grenache variety has been well-documented for decades. With small percentages of Mourvedre and Syrah added for more dark fruit, spice, and savory character, this is a fine way to be introduced to a New World Grenache.

Upcoming Wine & Spirits Seminars

For those of you who don’t know, not only do I spend time working on my personal beverage blog, but I also have the glitzy position of Director of Marketing & Education at the Divine Wine Emporium here in the shoreline village of Niantic, CT. With fall coming up, it means we start rounding up guest speakers from different wine and spirits companies to tell good stories and of course, pour samples for us to try.

So let me be a shill and give some press to Divine Wine today. Our calendar is filling up fast, and we are getting the festivities started tomorrow night. The guest speaker programs are typically free, while our in-house educational sessions require a fee of some kind. Here’s a rundown of what we have coming up, and if you are in town give a call to Divine Wine at (860) 691-1053 to RSVP for any of the programs below.

Thursday, September 20th, 7:00pm (Cost: $0): Single Cask Nation & More. Josh Hatton, founder of Single Cask Nation and Northeast Regional Manager for ImpEx Beverage, will be talking whisk(e)y with us. He has seven whiskies in total to share, two of which come from Single Cask Nation. Other products include Kilchoman and Isle of Skye from Scotland and Ohishi from Japan. Josh is a great guy, who I got to know back in March at a trade tasting with Skurnik Wines & Spirits.

Wednesday, September 26th, 7:00pm (Cost: $0): Piazzo Winery. We welcome this outstanding producer of Piedmont wines to the classroom. We already carry the Piazzo Barolo, and we will be tasting a range of other wines from the region (expect this to be a red wine-leaning seminar). Marco, the grandson of Armando Piazzo who is heavily involved at the winery, will be our presenter for the evening.

Wednesday October 10th/17th/24th, 7:00pm (Cost: $100 for the three sessions): Wine 101. The Boss himself, Ken Turcotte, Certified Specialist of Wine and WSET Advanced Level III is running his tremendous foundation wine course that he has taught to nearly 1,000 students over the last 16 years. He covers everything from field to bottle in a fun, casual setting over three Wednesdays in October. The tuition covers all study materials and wines that will be tasted.

Thursday, October 25th, 7:00pm (Cost TBD): Gin Lane 1751. Geoff Curley, founder of Gin Lane 1751, is extremely passionate about gin and works to not only build his brand, but to promote the gin category. He will be offering a full seminar on gin, complete with sampling four products, and providing practical know-how in the form of cocktails, classic and modern.

What Do I Do With This? The Crème de la Crème

Chances are probably high that there are times you go to your local liquor mart to pick up your beverage of choice and you happen to wander or pass through a section of the store with some brands or products that you either 1) don’t even notice, or 2) do notice, but have no idea what the hell to do with them. Either way, I have always said that there are many good wines/beers/spirits that need a good home, so today I would like to shine the light on something with a somewhat misleading name: Crème de (insert fruit/herb name here).

Yes, we are speaking of the liqueurs with French names: Crème de Menthe, Crème de Cassis, Crème de Violette, and Crème de Cacao are all examples that are regaining popularity. Originally, as was the case with many liqueurs, these were served over ice as after dinner drinks to help with digesting a feast. Today, we find these liqueurs to be important cocktail flavor boosters.

The Aviation. Liquor.com

The way these crème liqueurs are made is typically by starting with a neutral spirit such as grape brandy, macerating or infusing a fruit or herb, straining the solids, sweetening with sugar or simple syrup, then bottling at an ABV somewhere in the 25-30% range. These crème liqueurs come in a rainbow of colors; the cheaper examples are frequently done artificially, while the pricier examples in the craft category use natural ingredients to do it.

Notice, by the way, that there is no cream or dairy product in these liqueurs; the term “crème” simply refers to the richness of the texture courtesy of the sweetening of the liqueur. Cream liqueurs are a separate category that includes Bailey’s, Godiva, and so on (a conversation for another day). Bols and deKuyper are the two best-known, while Marie Brizard was the first to experience commercial success.

The Grasshopper, Mix That Drink

These liqueurs are important ingredients in some classic cocktails. For instance, Crème de Violette is a foundation ingredient in the gin-based Aviation, which is experiencing a resurgence.. Crème de Cassis is added to Champagne to make a Kir Royal, an elegant aperitif. The Stinger and the Grasshopper, among others, use Crème de Menthe. Crème de Cacao is a fine addition to coffee, while Crème de Banane is a great partner with coconut rum.

I encourage you to visit the Giffard web site here. It does a great job of laying out recipes for your various Crèmes de Fruits, as Giffard has been producing these liqueurs since 1885. Now, you will see these liqueurs on shelves for north of $30 in many cases, while the large brands like DeKuyper can be found for as low as $12. What’s the difference? From my experience, the inexpensive examples tend to infuse herb or fruit (meaning some heating takes place, which is a technique that leads to a coarse spirit), artificial coloring, and a sweetness that overtakes the base fruit. The pricier craft liqueurs often macerate the fruits and herbs for a slower period (anywhere from 48 hours to 3 months, depending on the base material) than the large brands. The base fruits tend to be more pronounced and the sweetness is there, but not overpowering, but in the end, you could be paying almost three times as much as the large brand’s example. There are noticeable trade-offs here.

You have a lot to play with when it comes to these “crème” liqueurs. You will find there are a boatload of uses for them, but when in doubt…simply pour some over ice cream or cake and you will be just fine.

Wines "&" Spirits "&" Beers...Oh My!

How come these letters never made it into the English language? Credit: Dr. Seuss' On Beyond Zebra

I can't get enough of the National Days of the Year Calendar. I am always amazed at what topic or category deserves our attention and awareness. There are some that are for a good cause (HIV awareness, POW/MIA Recognition) and some that are simply out there (National Crush a Can Day?). Did you know that tomorrow is National Ampersand (&) Day?

Yes! This little symbol that supposedly used to be the last letter of the alphabet has its own day. The symbol that is supposed to be "e" and "t" mashed together, where the Latin word "et" in fact means "and," is to be celebrated on September 8th every year! My goodness.

Let's have some fun today. Go ahead and give recognition to the ex-27th letter of the alphabet. Let's do this by grabbing a bottle of your favorite alcoholic beverage with a "&" on the label. Need some ideas? I have some outstanding producers for you to seek out.

Here's to you & whoever else is celebrating National Ampersand Day!

Moët & Chandon: The legendary wine you see from this Champagne house is the Dom Perignon range, but you don't have to reach for the top shelf if you don't want to. Brut Imperial will do you just fine.

Bouchard Pere & Fils: This Burgundy negociant offers a wide range of expressions from many villages throughout the region. Here in Connecticut, we have access to many of their Chardonnay wines from the Côte de Beaune region, but a white or red wine simply labeled "Bourgogne" will help you stay under $20.

Nickel & Nickel: This Napa Valley winery specialized in many single vineyard expressions. These are excellent New World wines that are going to be pricey, but they will deliver.

Cooper & Thief: These folks are capitalizing on the newest winemaking craze, aging red wine in Bourbon barrels. Of all the producers making this style of wine, I find Cooper & Thief does it best.

Wells & Young's: I didn't find many beer producers with the "&" in its name, but one thing I remember about Wells & Young's is their delicious Double Chocolate Stout.

Wray & Nephew: Their signature product is the Overproof White Rum, clocking in at an astounding 62.75% abv (125.5 Proof). It is pungent, fiery, and great in any rum-based cocktail like a traditional Daiquiri or a Mojito.

Gordon & Macphail: For 123 years, Gordon & Macphail has sought out casks from Scotch distilleries to bottle as single malts under their own labels. The portfolio is comprehensive, with non-traditional age statements and individual "vintages" dated on the labels.

PSA: Stay Hydrated

What does Crown Royal have to do with hydration? Read on to find out.

I really enjoy writing about alcoholic beverages. I study it every day to make myself smarter and share information with you so you can make confident, informed buying choices. It's fun to explore a new wine or sample a classic cocktail. It is great to pick up the new release from your local craft brewery. When disposable income allows it, it's a joy to spend $100 on a bottle of fine Cognac or single malt Scotch and sip it at the end of a night.

However, a small but very important part of what I do involves responsibility. It is my duty be a good advocate of moderation and good health. Even though summer is winding down, the temperatures sure haven't given us a feeling that we will be heading into autumn (I'm not exactly feeling that malty, rich Oktoberfest brew just yet!). If there is any beverage that should be at the top of your list every day, it should be a significant dose of water.

Now don't get me wrong here. I love a refreshing white ale or some Tequila on these warm, muggy days, but in order to prevent the alcohol combining with the heat to serve me a whopping headache in the morning I am staying on top of hydration. Keep the water flowing all day. Drink a glass in between alcohol if you plan to have multiple beverages in one sitting.

For example, take this newly released campaign from Crown Royal, which is asking fans to have a Crown Royal Water Break. This is something I can appreciate: a large brand like Crown Royal (63 million liters sold worldwide) owned by a gigantic drinks company, Diageo, encouraging alcohol consumption in moderation while staying hydrated. Additionally, on the heels of the pro football season about to kick off tomorrow, you have former NFL greats such as Brian Westbrook (my final bit of love to Eagles fans before the 2018 season gets started) being spokespeople for the brand and the Water Break message.

Image credit: The Atlantic

And as we do head into legitimate fall weather, don't skip out on the water just because the temperatures feel cooler. You still need it. Water regulates your body temperature, takes nutrients to all parts of your body, and keeps you awake while you read my blog. So whatever you pick as your poison, stay hydrated. It's important.

We will return to regularly scheduled boozery next time.

Raise A Glass To Sending Your Kids Back To School

We have begun a fun tradition at Divine Wine. You see, the first day of school happens the last Wednesday of August around here, and that means it takes us right into Labor Day weekend. So we have chosen to raise a glass to the end of a fun summer, or...sending your kids back to school.

Now I do understand...some of you in the audience are teachers; teachers who read that title above and are not happy with me for pointing this out. But you know what? Pop open a cork for yourselves as you tackle the daunting task of educating our youth, keeping them in line, keeping their spirits up, and after doing all of that tending to your own family and their needs. You deserve a glass of bubbly.

Last year, we exclusively showcased traditional method/Champagne-style sparkling wines. This year we added some Prosecco and tank method wines to the lineup. What's the difference, you ask? "Tank method" or "Charmat process" simply refers to where the second fermentation of the wine to make the bubbles takes place. The hyperlink above gives you a nice overview of the Champagne-making process where that secondary fermentation makes the bubbles inside each individual bottle instead of a tank.

Leave it to Wine Folly to illustrate how processes take place in the wine industry. This is a fantastically simple way to understand how wines like Prosecco are made. Image credit: Wine Folly

After a tank method wine is made with bubbles formed, the wine is filtered and then held in a pressure-resistant refrigerated tank to keep the wine as fresh as possible. Then the wine gets one more filtration before bottling under pressure. The goal of these wines is to be vibrant and fruity with no real impact of aromas and flavors developed from the yeasts (these aromas flavors are more pronounced in traditional method wines and especially in Champagne). Because of the larger scale of production and carrying less prestige than Champagne, the tank method wines are less expensive (frequently found in the $10-$20 range).

So we included two tank method wines along with two Champagnes and an all-time favorite Crémant wine (a traditional method wine made in France but not in the Champagne region). Here is what we sampled on Saturday afternoon.

90 Plus Cellars Prosecco Made With Organic Grapes ($13): Very fruity, with ripe golden apples and pears and a refreshing finish.

90 Plus Cellars Rosé Spumante ($10): 100% Pinot Noir. Strawberry and cranberry on the nose, but more watermelon and herbs on the palate. Very dry finish and an easy buy at this price.

Marie Pierre Manciat Crémant de Bourgogne ($23): I have written of this wine ad nauseum, and we featured it in last year's tasting, but it continues to deliver above and beyond its price tag with gentle, yet persistent bubbles that give you a mouthwatering finish. Keep this one in mind for the Thanksgiving table.

Magic Door La Cle de la Femme Champagne ($31): The Magic Door label is the luxury series within the 90 Plus family of wines. There is 80% Pinot Meunier in this blend; it is a grape that mutated from Pinot Noir to stand up to the frigid conditions in Champagne. The balance is Chardonnay. The result is a fruity and approachable Champagne with apple crumble and almond flavors and aromas. This is a fine way to introduce yourself to a value Champagne.

Charles Heidsieck Blue Top Brut ($37 in 750mL, $20 in 375mL): We like having a traditional Champagne producer in the lineup, and we love having something available in a half bottle for those not looking to blitz through a full one. Butter toast, red berries (thanks to about 70% Pinot Noir in the blend), apples, and a citrusy finish. Very complex for a Champagne under $40.

Chianti: The Last Straw

I can't help myself with the movie references this month for some reason, but hey...at least I am picking some good ones. In any case, I know I spend a lot of time trying to shine the spotlight on lesser-known wine regions that you should know about. However, it is also important to not forget about the classics. Even among these popular winemaking regions, there is one that seems to have faded into the background among the Bordeaux and Burgundy, Brunello and Barolo, (and apparently any other legendary "B" wine). Today, I am talking about Chianti.

Thin, slightly fruity, very astringent. 

Even if you searched my previous posts, you will notice I have never really gone into detail on this Italian wine staple. I do think there is still an unnecessary stigma associated with this wine, mainly because of the bulbous bottle inside of a straw basket. This was the norm back in the 1970s and 1980s, but even with high-quality Chianti being imported today why doesn't Chianti carry the same clout with the American consumer?

100 MIL-LI-ON Liters!

Whether you are already a fan of Chianti or need your preconceived notions changed, here we go. The Chianti region is responsible for north of 110 million liters of wine being produced; that's roughly 44 Olympic-sized swimming pools of Chianti available to you. There was a time when there was indeed just too much damn wine being made that had "Chianti" on the label. This annoyed the producers in the traditional heartland of the Chianti region of Tuscany, who were situated in the vineyards stretching from Florence to Siena. They felt the outlying regions that were making lighter Chianti were harming the reputation of the classic region. So by 1984, "Chianti Classico" was born to note this longstanding, chewier, denser red wine that can evolve in the bottle. Other subzones of Chianti that produced wines of distinction above and beyond basic Chianti were eventually awarded their own recognized regions; these include "Colli Fiorentini," "Colli Senesi," and "Rufina." They are sometimes referred to as Chianti satellite regions. All of these wines are based on a high percentage of Sangiovese, THE grape of Tuscany with its high acid, sour cherry flavor, and (with proper aging) leathery texture. Percentages of local grapes like Colorino, Canaiolo, Malvasia, and Trebbiano can be added, but so can the well-known grapes Cabernet Sauvignon, Merlot, and Syrah. There is a large palette for the grapegrowers and winemakers to choose from.

Credit goes to Vinepair for the Chianti map above.

Additionally, if you see a "Chianti Classico Riserva" wine on the shelf, it has been aged a minimum of 24 months. Some producers such as Rocca delle Macie, make a Chianti Classico Riserva ($29) that can rival some of the wines of Brunello di Montalcino. A new category debuted in 2014 called Chianti Classico Gran Selezione, which are wines made from grapes from vines only owned by the winery who is producing them; it is common practice to source grapes from other vineyards to make a percentage of blends. This stricter regulation showcases a more defined location...more terroir.

Chiantis are great with everything from pizza, to red-sauced pastas, to hearty beef dishes (example, Braciole). The Classicos and Riservas are also lovely on their own when you get a slight chill in the air (which is getting here soon); these are very satisfying wines.

How about a couple of recommendations? OK...here you are. These will help take you Chianti drinking to the next level, and hopefully change your opinion of the wine for the better.

Cecchi Chianti Classico ($15): This is a great starting point; we recommend this one a lot at Divine Wine, as it gives you the classic sour cherry and leathery notes that you want from a quality Chianti, along with a touch of herbaceousness.

Palagetto Chianti Colli Senesi ($15): One of the satellite wines of Chianti, Palagetto makes a fantastic range of products that you should seek out, whether this Chianti or not. The Chianti Colli Senesi is about 85-90% Sangiovese with a bit of Merlot and local grapes blended in. Deep ruby in color, this has a raspberry and earthy tones.

Barone Ricasoli Chianti Classico Gran Selezione Coledila ($45): If you want to treat yourself, go with a wine from the family that is credited with creating the original "recipe" for Sangiovese-based Chianti. This is a higher-octane wine made from 100% Sangiovese aged at least 18 months in new oak barrels, imparting a lot of vanilla, chocolate, and baking spice flavors to the primary dark cherry fruit flavors. While awesome to try now, it will pay you back with a few years in the cellar to harmonize and soften the tannins. 

Spirit Spotlight: Saxtons River Distillery

Craft distilling is exciting. I am happy to see these small-scale producers, who put all their efforts into making something that tastes good, have success. I also enjoy when these folks are local/regional; it means we have an easier time getting them to come visit us in the Divine Wine Classroom to introduce themselves and share their passion with us.

For example, several years ago we welcomed Christian Stromberg, Founder and Head Distiller at Saxtons River Distillery in Brattleboro, Vermont. At that time, he presented his Sapling line of maple whiskeys, a maple liqueur, and PERC coffee liqueur. Now, maple syrup certainly has a distinct flavor to it and it shows up in their spirits when used, but it isn't overpowering. It's a smart use of a different ingredient and, most important to me, it was something unique that told us these spirits are definitely from Vermont. 

Founder and Head Distiller at Saxtons River Distillery, Christian Stromberg

I have actually had one visit to Brattleboro. The Greatest Wife In The World and I took our eldest (and only at the time) on a business trek to this town just over the Massachusetts border. The boy and I actually spent a lot of time driving away from Brattleboro to visit places like King Arthur Flour, Dartmouth, and the Basketball Hall of Fame. As a family we even found ourselves heading to Keene, New Hampshire to Elm City Brewhouse for dinner. Aside from the killer roadside BBQ joint Top of the Hill Grill, we didn't do a ton in town.

Little did I know, a guy was working out of his barn to develop this distillery that moved to Brattleboro a couple of years later in 2011! Since then, Christian has done very well for himself, gaining tremendous press for his work. Additionally, the new product added to the range of spirits does not involve maple or coffee, but rather botanicals.

Yes...gin! As you may have guessed in reading my posts, gin goes over incredibly well here. It was my lucky day when I was able to get my hands on a sample of Saxton River Snowdrop Gin (Thanks, Boss!). This is an American Dry Gin (patterned after the London Dry style) with a total of 18 different botanicals using vacuum distillation.

The usual coriander and juniper are present, but check out the rest of them on the bottle's inside label:

This is a darn good gin, too. We tested this out in a cocktail with Fever Tree's Mediterranean tonic and lime. The Italian herbs stood out when mixed with this specific tonic and even brought out an impression of lavender; Fever Tree does mention that the Mediterranean tonic is "made with floral botanicals" so it wouldn't surprise me if lavender is one of those flowers in the recipe. The other thing I like about the Snowdrop Gin (about $35, by the way) is that it is bottled at 89 Proof. It may seem trivial, but bottling higher than the usual 80 or even 84 Proof allows the delicate botanicals (such as citrus) to hold up better in a cocktail when diluted by the tonic. It makes a difference.

Saxtons River also has a very informative web site, including info on which states carry their products. I encourage you to visit them.

What are your favorite local distilleries that have made a name for themselves already, or should receive more recognition? I would love for you to comment below or post to my Facebook page.

You Need This: Chablis Edition

Back in ye olden days of drinking in the United States, we knew far less about wine than we do now. The most accessible wines we had in the 1970s and 1980s were often found in three-liter jugs. Mystery wines with names like "Hearty Burgundy," and "Rhine Riesling." We just took those names for what they were and moved on. We paid no attention to the authenticity of the wines and where they came from. Eventually, wines were increasingly imported from Europe that displayed unique character and tasted great. Demand increased for these wines of provenance. Consumers today want to know more about wine than ever before. One particular wine that is benefiting from a change in consumer attitudes is Chablis.

Thanks to a solid stretch of quality vintages, Chablis is gaining a lot of steam; here on the shores of Eastern Connecticut, summer visitors and seafood lovers can't wait to get their hands on bottles. These steely, high-acid wines are made solely from Chardonnay grapes. Because the style is so lean and so Old World-like in nature, I love recommending these wines to people who are in the "Anything But Chardonnay" crowd. Thanks to its location in the far north of Burgundy (and physically closer to the Champagne regions than its closest Burgundian neighbor), the growing season is short, but gets plenty of sunshine during critical times in the development of healthy grapes. The result is ripe grapes that are not fleshy in texture that you find in Napa Valley examples, but rather the other end of the spectrum: light, lean, and exceptionally food-friendly.

I was fortunate enough to have gone to a tasting earlier in the year where I sampled many 2016 vintages from several producers. The one conclusion I could come to across all of the wines is that they were surprisingly fruity and approachable for being so young. Many Chablis wines can be "tight", where all you feel is the acid in the wine's youth and it needs time to come together in the bottle for a few years. But if you encounter a 2016 Chablis, you will have a great feel for the style, though with rough weather reducing the crop sizes you may be paying a few bucks more per bottle than you would have in 2015. Domaine Christian Moreau and Domaine Billaud-Salmon are two producers in particular that stood out, so look for their wines.

Additionally, if you can get your hands on a bottle of Josephine Dubois' Chablis Premier Cru Montmains "Terre Minerale", it's a great way to try a wine from a really good vineyard while staying in the $25ish range.

Now as for how this ties into the jug and box wines that you see on the shelves labeled "Chablis", note that these wines typically source Chenin Blanc and Colombard grapes from the hot Central Valley of California; they are easy to grow and mass-produce to keep the costs down. You can get a lot of wine for very little money, but it is certainly not going to be Chablis. With that, I have to mention that this was a favorite wine of my store manager when I worked in New Jersey. My old coworker (and current friend) and I used to joke with her about the Peter Vella box of Chablis she would bring to the beach and drop ice cubes into it. So even though it is not the real thing, not Chardonnay, not from France...I raise a glass of it today after she passed away suddenly last week.

The lesson as always...drink what you enjoy, no matter what it is.

Fun To Say, Fun To Drink: Nerello Mascalese

As I have finally got into a better habit of posting more here this summer, a lot of topics I cover have to do with beating the heat. We have talked of white and rosé wines, white spirits, aged spirits with tropical flavors, margaritas...all "seasonally appropriate" drinks, right?

Well, guess what? There is a group of you that likes none of these things! There is a chance I have not been as inclusive as I should be, and as much as I tend to be a "seasonal" drinker it is also good to change things up. Keep things fresh and exciting. Go contrarian every so often. That's why today we change it up by discussing a unique native Italian red grape variety that rolls off the tongue the way Otto (Kevin Kline, pictured above) spoke nonsensical Italian in A Fish Called Wanda: Nerello Mascalese [nuh-RELL-oh mahs-cah-LAY-zay].

That's a mouthful of a grape, isn't it? In more ways than one. Not only is it a lot to say, but a lot to get your senses around, too. The first thing to mention about Nerello Mascalese is that it only grows on the southern island of Sicily, and more specific in the region known as Etna. Yes, it in fact takes its name from the active volcano of Mount Etna. All of the vineyards wrap around the southern and eastern base of the volcano, allowing maximum exposure to the Mediterranean sunshine. However, to prevent scorching the grapes, vineyards are situated at higher altitude to offer a cooling effect, particularly at night, which allows the grapes to preserve natural acidity.

Nerello Mascalese makes a rather "manly" wine...meaty and maybe even a little sweaty.

The resulting red wines made from Nerello Mascalese are powerful, bold, and smoky. Red berry fruits are present, but there's also accompanying tobacco and black licorice character. There is also a chewy, dense, meaty quality, almost beef jerky-like, that makes you think the wine has evolved in the bottle quickly, but it is just the complex nature of the grape. Nerello Mascalese makes up a minimum of 80% of any wine labeled "Etna Rosso" with the remainder typically its sister variety Nerello Capuccio (a grape that gives deeply-colored and full-bodied wines).

Nerello Mascalese is definitely not for pairing with fish. Especially goldfish. Image credit: IMDB.com

Etna Rosso wines are not for delicacy; this is the opposite end of the spectrum from the subject matter we have covered lately. However, if you are charcoal-grilling or smoking some red meat with Italian herbs...Nerello Mascalese will stand up to it easily.

I will admit, the wines are not cheap; the grapes simply require Sicily's climate to properly ripen grapes. You actually don't want to go too cheap, or the wine will taste very astringent and even bitter. You will easily start at $20 to get introduced to these wines, but if bold, tannic, and meaty is your style it will be worth it.

I have previously discussed a rosé that gives you all of the fruit and none of the overt savoriness, and it will get you there for just $12 or $13, thanks to minimal handling to help keep the costs down. However, here are two red wines to seek based on Nerello Mascalese that are worth your time.

Calabretta Vigne Vecchie ($25). The vines are anywhere from 60-80 years; vines of that age give very dense and concentrated fruit. The wine spends over three years in neutral casks to help round the wine out. Because of the high-octane nature of this wine, it further spends time in Calabretta's cellars after bottling to allow all of the structure and fruit to harmonize. Packed with berries and cured meat, you might even notice a hint of tar (which sounds crazy, but trust me here). This is a very traditional expression of Nerello Mascalese.

Calcagno Etna Rosso Arcuria ($29). For a more modern take on Nerello Mascalese, try this expression from Calcagno. This wine spends 18 months in French oak barrels, imparting a wide range of baking spices (cloves, nutmeg) while still retaining raspberry and cherry fruit flavors.

P.S. I do hope you have seen A Fish Called Wanda...Kevin Kline's portrayal of Otto is the funniest non-lead character in cinema history, and I will fight you about it.

Fresh or Frozen: How Do You Like Your Margarita?

Last year, I gave you a combination of a Tequila mini-guide along with a full-on discussion of the classic cocktail, the Margarita. Today, I am running it back in a different way, because damn...it's hot outside in the northeast.

A "fresh" margarita on the rocks or shaken and strained is just so good; it's a favorite around these parts at any time of the year, but feels great in beating the heat. The salt-rimmed glass helps you get that valuable sodium chloride back into your system after sweating at the beach or doing yardwork all day. Fresh lime juice makes your feel like you reawakened your system. And of course, the distinctly-flavored agave-based spirit of Tequila pulls everything together.

But when the summer sun is scorching us and the humidity is downright oppressive, we need to take things to another level and embrace the frozen margarita. It's easy enough; you are just throwing all ingredients in a blender and turning it on. You also don't have to worry about going top-shelf for your Tequila (though I won't tell you NOT to) as the potential complexity of it is going to fall by the wayside with whatever fruit you are tossing into the blender likely overriding it. You simply want a tasty ice-cold beverage.

With a salt and green sugar-rimmed glass, you can't beat this on a hot August afternoon.

Additionally, the frozen margarita is no time for the aged Tequilas. Anything labeled "Reposado" or "Anejo" can make a fine fresh margarita and those layered flavors derived from barrel aging will show themselves better when only having to compete with lime juice and Cointreau/triple sec. You will lose a significant portion of those underneath the ice and fruit.

The Greatest Wife In The World and I have long enjoyed Milagro Blanco Tequila's versatility for both styles of margarita. It already has a salty/limey flavor profile that works so well in a margarita. But of course, use whatever your favorite brand is.

If you want a template for an outstanding frozen margarita, look no further than Martha Stewart, whose frozen peach margarita is top-notch. We made a little switch, though; we had no frozen peaches on-hand and substituted mangoes. Also, without a classic triple sec available in the bar and Cointreau running low (and not cheap, either), I offer up a use for Agavero Orange, which I mentioned when we built your bar essentials.

So where's your allegiance at this time of year...fresh or frozen? Feel free to comment below on your favorite margaritas, whether you make them, head to a to a bar, or whatever. No matter what, I hope you are enjoying these dog days of summer with a fine cold drink in-hand.

Rum vs. Rhum: The Great Sugar Cane Battle

When I first started this whole wine school thing back in the day, I spent an awful lot of time diving into wine. I wanted to know everything about it: where it comes from, how it is made, introduce myself to new grapes...I couldn't get enough. Later, I realized that I can nerd out about spirits, too. This was a whole other world to me. All I knew about spirits was that I liked whiskey, and couldn't stand the hangovers a well-known spiced rum brand used to give me every time I drank rum.

Eventually, thanks to time, research, and study, I gave rum a second chance; mostly because I had to if I wanted to pass the spirits components of my exams, but I became genuinely interested in how this stuff gets made and ends up on store shelves. Little did I realize the variety of rums available to us was through the roof (and now roughly a decade later, American craft distilleries have added another layer of choices to the mix).

This is a post that can easily get out of hand, so let's get to some nuts and bolts. Rum is made from sugar cane. It can be made from either the juice directly crushed/pressed from the cane, or it can be made from molasses, the thick, sweet residue that is left over after heat cane juice to extract sugar crystals. The latter is the most popular base material; add water to molasses to allow for proper fermentation to make a base "wine" that gets fed into any number and type of distillation pot or column. The common link here is that the resulting distillate is very aromatic and exotically fruity. Rums made from cane juice can be fermented without water addition and gives you a leaner, grassier, and "greener" flavor and aroma profile. From here, the distillate can be bottled unaged or sent to (typically large, neutral barrels) for aging prior to bottling.

Simple right? Wait...we have culture and historical connections that really dictate rum styles: the British, French, and Spanish Caribbean islands dating back to the colonial period all have vastly different profiles. How about some examples, you say? No problem. Generally speaking...

British colonies: the Navy was given rations daily all the way up until about 1970, which would be diluted with water, sweetened, and maybe a squeeze of lime. The following three locations offered high-intensity rums to help stand up to those additional ingredients. Pot stills are the main reason this character is retained in the rums.

Jamaica: very intense aromatically, fruity and floral. Think of very ripe bananas and wildflowers. Appleton Estate VX ($22) is a fine example, consistently delivering on the Jamaican style for such a good price.

Guyana: Rich and full-bodied, not as pungent as the Jamaican style. Its deep flavors and weight are valuable in blends, but can stand alone as well. El Dorado is the easiest one to find; if you can taste the 3 Year ($18) and the 12 Year ($32) side by side, you will get to know both the style and the effects of aging.

Barbados: softer and more understated than the previous two, and is often used to either reduce the impact of a pungent rum from Jamaica or give some body and flavor to a lighter rum. Mount Gay Eclipse ($26) should illustrate this with its combination of apricot, banana, brown sugar, and baking spices.

French colonies: rather than use sugar cane to extract sugar crystals, the French used sugar beets instead for that commodity. In turn, this led to the use of cane juice for their rhum agricoles, a term that may only be used when this style is made in Martinique or Guadeloupe. Pot stills are responsible for retaining the intense flavors, but there are column-distilled examples that lighten things up to a degree.

Rhum agricole is even more intense and pungent on the nose than a Jamaican rum. The overall category seems to go over very well with Scotch and Cognac drinkers (an observation made by our friendly attendant at the Strong Water Tavern on a recent trip to Orlando) as there is a drier finish to these spirits than the examples from the British colonies above. Rhum Clément has an outstanding range: try the Canne Bleue unaged white rhum and the VSOP aged rhum, each running you somewhere in the $30-$35 range.

Spanish colonies: this style patterns after the Cuban style. These are light and smooth-textured rums, where column stills help make high-strength, delicate rums suitable for bottling unaged, or lightly aged  and bottled after filtration. This is where you think of the Bacardi brand, whose main facility is in Puerto Rico these days. The golden rums from places like Nicaragua and Panama are often middle-of-the-road in style, and in a good way. Not too strong, not too delicate (aromatically and flavor-wise), and very little fire when compared to other rum styles. Flor de Caña 4 Year golden rum ($16) and Ron Abuelo 7 Year ($25) give you great aged examples of this style.

Cachaça is a Brazil-specific style of rhum agricole. If you need an in-depth discussion on that, see last week's post where I broke down a tasting with a visitor to the store.

Craft: Let me give some love to a local Connecticut company, The Real McCoy, who I have mentioned about a year ago in a post. Their 12 Year rum is released in Bourbon cask-aged and Madeira cask-aged examples. These retail for about $60 each, but if you love aged rum to sip neat you should absolutely see if these are available in your local markets.

So there you have it. A crash-course in rum vs. rhum. It is obviously not this simplistic, but hey...it's summer. You want to enjoy your weekend. Use this as a guide to get you steered in the right direction with r(h)um and may the best style win you over!

Fun To Say, Fun To Drink: Picpoul de Pinet

We are smack-dab in the middle of summer. This time of year is fantastic for experimenting and exploring beverages of all kinds. Cocktails of all flavors, aromas, and colors are probably giving you satisfying refreshment. The beer drinkers are loving the white ales, hefeweizens, and IPAs, all of which give you the exotic tropical fruit and zesty citrus flavors. When it comes to wine, I know that I have been acting as a rosé champion lately, but honestly an unoaked, dry style of any color will have bright, fresh fruit flavors that pair wonderfully with a warm summer evening on the patio. So that brings me to a simple, casual white wine that hails from the gorgeous Mediterranean coastline of France: Picpoul de Pinet [PEEK-pool duh pin-AY].

Picpoul is one of those grapes that you just don't find anywhere except for the Languedoc region in southern France, except for a handful of outliers. It loves the warm, dry climate, as well as the 300+ sunny days per year in the Languedoc. Picpoul grapes are prone to mildew, so cool, humid parts of the world won't allow for fully healthy grapes. Hot areas like southern Spain or countries of the southern hemisphere would essentially "bake" the acid and delicate flavors right out of the grapes. This is why Picpoul is right at home in southern France.

On our honeymoon, The Greatest Wife In The World and I stayed further East of the Picpoul de Pinet wine region in Provence, but I wouldn't be surprised if its wine ended up in our carafe when we ordered the "House Wine." (Image credit: Laithwaite's UK)

Something else to love about Picpoul is that it is very inexpensive. You will find many examples right at the $10 price point. It ripens so easily at its homeland and requires minimal handling or oak barrel treatment, that it simply does not cost much to produce...and your wallet wins because of that. Some producers might use neutral barrels to add some texture and soften the acids of Picpoul, but this is not common. You typically want to find the most recent vintage as Picpoul should be consumed within a year or two of the vintage (there is plenty of 2017 wines that need a home right now).

The traditional bottle for Picpoul de Pinet

Picpoul sounds like a little French sprite has come to offer you a magic elixir to beat the heat or match with raw oysters. It's a fun summertime wine that should not be overlooked when you are looking to restock your wine fridge. Picpoul is also a great alternative to Sauvignon Blanc or Pinot Grigio when you are looking for something different. The traditional bottle is in the longer "flute" style bottle, which most customers associating with sweet German Rieslings, but rest assured these wines don't show any perceptible sweetness. I have some examples for you to try. There are many small-production producers that will be worth trying, but these three should be available in most markets due to their solid distribution networks.

La Chapelle du Bastion ($10, Imported by Monsieur Touton): Crisp, clean, and lemony with a touch of minerality. You don't need any more details than that. Simply refreshing.

Moulin de Gassac Picpoul de Pinet ($12, Imported by Winebow): If you are looking for a Picpoul with more flesh and texture to it, look no further than Domaine Gassac, a well-respected wine producer in southern France. Fruit flavors tend more towards peaches and nectarines rather than citrus, but it is still unoaked and made with organic grapes.

Tablas Creek Vineyard Picpoul Blanc, Paso Robles ($27, price direct from winery website): I offer this one up to show you how a winery can stretch the limits with the Picpoul grape, as well as a non-French example. This wine has more of a tropical fruit profile when compared to the previous two, with ginger and herbs accompanying the fruit. Paso Robles in general is doing lots of interesting work with the white Rhône and Languedoc varieties, and Tablas Creek has stepped up when it comes to the Picpoul grape. A fine partner with exotically spiced Thai-style seafoods

Spirit Spotlight: Avuá Cachaça

One of the aspects I really enjoy about working with my local wine and spirits shop, the Divine Wine Emporium, is that we get some great visitors who travel with our hardworking sales reps. Some interesting people represent compelling brands and categories of adult beverages, and I have a great time learning about them. Of course, having the opportunity to taste said products is a lovely bonus as well.

Last week, the regional rep from Avuá Cachaça paid a visit to The Boss and me. Aside from being friendly and passionate about Cachaça, he became my favorite person that day when these were introduced to us:

The paper towels were there to wipe the drool off of my face.

Not a bad way to start your day! By the way, some of you may be wondering, "So what is this stuff, Cachaça, anyway?" Cachaça (pronounced kah-SHAH-sah), is a faction within the rum category. Rather than distilling molasses in rum production, Cachaça production involves fermenting and distilling the cane juice that is directly milled and pressed from sugar cane. Cachaça can only be produced in Brazil, however other forms of Cachaça are generally known as Rhum Agricole (popular in the French Caribbean islands). Cachaça uses single distillation, which preserves the natural delicate character of the sugar cane; many industrial Cachaça producers use columns for efficiency and a lighter flavor, while Avuá uses single pot stills to retain maximum flavor developed from fermentation and slow-controlled disillation. Barrel aging is done via many local strains of wood, and is done frequently; the majority of Cachaça we currently receive in the U.S. is a white, unaged spirit. We are slowly receiving more wood-aged examples, and the Avuá lineup confirms this.

I was introduced to this spirit for the first time by The Greatest Wife In The World after she had been away on a trip to Brazil...little did I know that Cachaça is the country's national spirit (the same way Tequila is for Mexico or Bourbon is for the United States). It was there that she experienced caipirinhas, a Cachaça-based cocktail that uses a lime-superfine sugar muddle with ice in its most simplistic form. However, the bounty of exotic fruits, notably passionfruit, leads to something otherworldly (from what I have been told).

When we tasted through the lineup, I noticed a common link; fragrance. Cachaça is generally an aromatic spirit with a combination of tropical fruit, grass/earth, and a wide-ranging bouquet of flowers. The various strains of wood all lend their own unique compounds, some with baking spices, others with a floral perfume (which remind me of Japanese whisky aged in local oak in some ways), and still others that are neutral, thereby allowing the distillate to slowly oxidize and concentrate in a tropical aging environment.

I had mentioned the Avuá in a recent post, but to go into more detail the Prata has some texture and richness, packed with tropical flavors. There is also the Still Strength, which is a 90 proof Cachaça made from a different distillate from the Prata, a bit lighter and more fiery making it ideal in a cocktail since the higher proof will stand up to the addition of non-alcoholic mixers.

I kid you not...the Avua Amburana tasted almost EXACTLY like this cereal of my youth.

From there, all of the oak-aged examples use the distillate that made the Prata. Avuá Oak is a French oak-aged product that almost makes the Cachaça seem Cognac-like. Avuá Amburana is made from local Amburana wood, and let me tell you...when you stick your nose in the glass, it smells like you just opened a box of Cinnamon Toast Crunch! The Avuá Balsamo (not yet available in CT or all markets) is a very aromatic local redwood with herbaceous tones. The Jequitiba Rosa is a rosewood-aged Cachaça that gives a fruity character with a little bitterness (think of a less pungent Campari here). The Avuá Tapinhoa is a single barrel product that is a recipe dating back decades to the Master Distiller's father. Very coconutty with wildflower aromas. The finish on all of the Cachaças goes on and on.

It was a very cool experience. Prices range from $35 for the Prata to $80 in some markets for the Tapinhoa. Avuá's textured and fragrant Cachaças, innovative native wood-aging, and commitment to promoting the category, all place it in a unique position to help grow the name recognition of Cachaça. For the record, we had to bring in the Prata and Amburana to put on the shelves. It's a fantastic way to be introduced to Cachaça and I hope you enjoy one of these, whether in caiprinhas, other cocktails, or simply as-is.

(Tip of the cap to the folks at Avuá and Worldwide Wines for setting up this tasting.)

Ring Around The Rosé

A couple of weeks ago, the Divine Wine Emporium hosted a huge rosé event outside on the deck. In a little New England shore town, we welcomed quite the crowd as we opened eighteen bottles from wineries located all over the globe. I was lucky enough to have a table of my own, where I poured five rosés and it was a great time. There is nothing better than showing somebody something new.

We had our attendees score the wines they tried on a scale of 1 to 5, with 5 being outstanding and 1 being, well...pour-down-the-drain-worthy. Recently, we were able to compile all the data and now I have some winners to share with you. The top five rosé wines are listed below (along with an honorable mention). If you have not been jumping into rosé wines, you now have no excuse. Without further ado, here they are, all priced between $13 and $19.

Survey says...Drink Rosé

Honorable mention: Hillersden New Zealand Rosé

This did not get enough votes as not enough people had the chance to try this, but those that did gave it high marks, and deservedly so. Made from 100% Pinot Noir, Hillersden's example shows flavors and aromas that I can only describe as a berry salad with orange zest shaved on top. This may not be available in all markets, but if you can find it, snap it up.

Words to live by from Charles Smith, Winemaker

5) Charles & Charles Washington Rosé

This is a wine stew (a term coined by my father any time more than four grapes are in a blend) of Syrah, Grenache, Cabernet Sauvignon, Mourvèdre (popular for structure in red wines), Cinsault (adds fruitiness and acidity to Rhône blends), and Counoise (a peppery variety that appears in the wines of Châteauneuf-du-Pape). The result is a fruity, refreshing, and complex wine with candied citrus and strawberry the primary flavors. 

4) Gérard Bertrand Cote des Roses (Languedoc, France)

A fancy-shaped bottle with a rose etched on the bottom, the wine inside is legit. Bertrand makes a complete range of wines from the everyday to the cellar-worthy, all acting as a great way to introduce yourself to the Old World if you are traditionally a California/New World wine fan. Classic strawberry, watermelon, and a hint of grapefruit gives a mouthwatering sensation on the finish of this Rosé.

3) La Belle en Rosé Sancerre (Loire Valley, France)

This is actually a label from the 90+ Cellars family of wines. In the region of Sancerre, Sauvignon Blanc is dominant, but when it comes to reds and rosés, it is Pinot Noir that shines. Coming from a cool climate in the Loire Valley, the flavors become more citrusy (think ruby red grapefruit here) than berrylike, and a minerally, almost smoky character. Finding a Sancerre Rosé for under $20 can be a challenge, so the La Belle is a fantastic way to be introduced to the style.

The reds from Nerello Mascalese can be incredibly powerful, smoky, earthy, and savory. As a Rosé, it's a completely different experience.

2) Tasca d'Almerita Regaleali Le Rosé (Sicily, Italy)

This has become a new favorite at Divine Wine; even before the event it sells out regularly. A Sicilian Rosé made from the local Nerello Mascalese grape, this is very full-bodied and fruity with cherry and raspberry dominating the palate, accompanied by some sweet spices like anise. This is an all-seasons rosé.

1) Domaine Houchart Côtes de Provence (Provence, France)

This wine has been a classic at Divine Wine; it has been at the store longer than I have been here in Connecticut as it consistently delivers on a great combination of delicacy, fruit, acidity, complexity, and long-lasting finish. Whether it is herbed shellfish, tomato-based salads, or a warm summer day on the deck, it does not matter...Houchart is a crowd-pleaser.

World Cup of Beverages: Time For The Knockouts

It's funny...I don't go out of my way to watch much soccer. However in the 2018 World Cup, I (along with any of you who care) was rewarded with some very exciting games in the group stages. I couldn't get enough of it, and when I attach something like adult beverages to the games, I become that much more riveted. As of today, we are sixteen teams lighter, and with today being an off-day I have the chance to catch my breath and assess where we are with the teams that have qualified for the knockout rounds.

I have to tell you, if you are a wine fan you have a lot of teams in which to hitch your wagon. Traditional Old World European producers France, Spain and Portugal are all still alive. Malbec-lovers are thrilled Argentina escaped by the skin of its teeth. The emerging wines of Uruguay made things look fairly easy in advancing to this point. If you are fortunate enough to find and enjoy wines from Croatia and Switzerland here in the states, you can love their unique styles made from old, local grape varieties.

But it's also not just about wines here. Love caipirinhas? Brazil is here. Margarita fans, rejoice: Mexico got some help from South Korea to move on. Are you into sake and whisky? Japan is here to serve you in both categories.

How about the Scandinavian countries? Grain-based products are going to be your best option, with vodka being the big one in Sweden and Akvavit in Denmark, however there is a chance you could find some good ciders and beers here, too.

Speaking of beers, how can we forget Belgium and the dizzying range of styles available worldwide? England has plenty of strong, malty beers to choose from, but also don't forget London Dry gins! I spoke of Russia in my last post, with vodka and beer being at the forefront there. Finding Colombian products in the U.S. gets easier as you get closer to Florida, where there is rum to be found, but the fiery brandy known as aguardiente is increasingly becoming available to us nationwide.

So with all of that said, here are some specific examples of beer, wine, and spirits to look for, where there is a decent chance you will have these available in your local market.

France: Domaine Houchart Provence Rose, $14. Fruity, delicate, and refreshing. Red grapefruit, strawberry, and thyme.

Argentina: Amancaya Reserve Red Blend (Malbec, Cabernet Sauvignon), $18. Deep, dark, and densely concentrated, its black fruit and spice notes are great with grilled red meats.

Uruguay: Bodegas Carrau 1752 Gran Tradicion Blanco, $16. A cool blend of grapes called Petit Manseng and Sauvignon Gris (two old southwestern French varieties) that make an unoaked, light, citrusy and floral wine that is perfect for light appetizers.

Portugal: José Maria da Fonseca Ripanco, $15. A blend of Syrah, Aragonez (a.k.a. Tempranillo), and Alicante Bouschet (a savory, dark-colored grape variety) that is not over-the-top in body or alcohol, making it a friendly summertime red that is honestly enjoyable on it's own or with a burger.

Spain: Baron de Funes Garnacha Rosado, $10. An easy-drinking, full-bodied and fruity dry pink wine, loaded with strawberry and watermelon flavors. You can even turn this one into a sangria as well.

Russia: Stolichnaya Gluten-Free Vodka, $22. Authentic Russian vodka, versatile, and now available gluten-free. An easy way to spike your favorite juice or lemonade.

Croatia: Maraska Slivovitz, $24. Slivovitz, a plum brandy, is the national drink of Croatia, and the brand you would most likely encounter is Maraska. It is fragrant, fiery, and would make an interesting substitute to for pisco in a Pisco Sour cocktail, or perhaps in a Slivopolitan.

Denmark: Carlsberg Lager, $30ish for a 24-pack. This is the national beer of Denmark. Pale, crisp, and low in alcohol at 4.5% abv, what else do you need to watch the game on a warm summer day?

Brazil: Avua Prata Cachaca, $35. If you are backing Brazil, you are drinking caipirinhas. Even if you aren't backing Brazil, you should drink the cachaca-based cocktail anyway as it's a great way to beat the heat. More and more cachaca (cane juice rum) is becoming available, and Avua is emerging as an outstanding option.

Mexico: Bozal Ensamble Mezcal, $42. Tequila is terrific, and we love it, but if you want to try something different, the Bozal Mezcal is a great way to get introduced to this smoky, old-school spirit. Tropical fruit and a waft of smokiness, try this in a Bloody Mary with a chile and salt-rimmed glass.

Belgium: Saison Dupont Farmhouse Ale, $10 (25 oz bottle). I love Saisons and Belgian sours. I'm being honest with you. The Dupont was the first Belgian beer I ever had and will happily go back to this anytime. Start your Belgian beer journey and branch out from here.

Japan: Nikka Coffey Grain Whiskey, $65. With many Japanese whiskies patterned after the malt and sometimes smokiness of Scotch, this grain whiskey is very Bourbon-like, since its foundation is corn. Again, taking into account that we are watching World Cup in the summertime, I tend to favor Bourbon at this time of year and the Coffey Grain gives me a solid Japanese take on it.

Sweden: Brannland Pernilla Perle Cider, $14 (750mL). Let's get a sparkling cider in here! This is a semi-dry cider that works as an aperitif, but will also counter spicy, exotically spiced Asian cuisine or richer pork dishes.

Switzerland: Chateau d'Auvernier Blanc, $25. Swiss wine will be on the expensive side. It just is, because there is a lot of demand for the wine domestically in Switzerland. But, if you can get your hands on this wine based on the local variety Chasselas, you will get a feel for what Swiss wine is all about. It's a great light seafood wine that is very refreshing.

England: Gin Lane 1751 London Dry Gin, $26. A good, versatile, straightforward London Dry style gin that is not over the top in the juniper department, but not so faint it loses its identity in a cocktail. With many craft gins creeping up in price, the Gin Lane example is more than fair to your wallet.

Colombia: Ron Viejo de Caldas 8 Year, $20ish: Colombian rums that we have access to have a bittersweet and fiery flavor that is good for mixing, rather than sipping neat. This example from Ron Viejo de Caldas has more richness and a smoother texture than the very youthful 3 year old, but still a fine accompaniment in a fruity tropical cocktail like a frozen daiquiri.

World Cup of Beverages: Kick It Off In Style

NOTE: In this series, I am investigating drinking culture in dozens of countries, making a few recommendations along the way mostly for products you can get in the United States. But I will make mention of others that, should you encounter them overseas, you may want to give them a shot. There is no political judgments being made here, but I am drawing from the history and culture of the respective nations in to present material in the most meaningful way possible. If you find anything I write to be in error, please reach out to me and make me smarter on the subject.

On Thursday, June 14th of 2018, the greatest world sporting event begins at 11:00am Eastern Time, and it has become one of my personal favorites. I speak, of course, of the FIFA World Cup.

While the Super Bowl and Wrestlemania are just dandy spectacles here in America, nothing gives you the opportunity to get to know the world from the comfort of your own living room (or computer desk if you are working). Now since the games start as early as 6:00am ET and end as late as 5:00pm ET, I understand day drinking may not be an option. However, don't let that stop you from enjoying a drink from any of the 32 countries represented at some point during the 32-day festivities. So today I start with Russia and Saudi Arabia as they will get things kicked off tomorrow.

Boris Egorov of Russia Beyond does a solid job of giving you a timeline on the myths that come with drinking in Russia, but also points out some major issues and the steps being taken to curtail heavy drinking (which has been a stigma associated with Russian drinking culture for a long time). Vodka wasn't even an original product of the Russians, and it wasn't until the 1990s fall of the Soviet Union that led to rampant unregulated alcohol production and consumption. A lot of cheap garbage was being made available for sale. Alcoholism is a problem in Russia (acknowledged in Egorov's article), but there is a movement from alcohol producers to reconnect with history of traditional lower alcohol lagers, as well as experiment with craft brewing. And certainly, vodka will be made too. The Zyr brand has done very well since its introduction in 2003. I will be honest...I have never been a huge vodka drinker. However, on a warm day when you decide to spike some lemonade, there's nothing more satisfying. Zyr has nice texture, little fire, and a clean finish. The price tag takes you to the $30 mark, but it delivers. Looking to shave a few dollars off? There's always my old dependable Stolichnaya (about $20), which definitely begs to go into a cocktail; the blueberry vodka is outstanding in lemonade with a few fresh blueberries dropped into the glass.

As for beers, availability will be irregular from state to state. However, the Baltika Brewries portfolio, which is part of Carlsberg, has a lot of interesting-looking beers. Sadly, I have not had the chance to sample any yet, but please let me know if you do!

Now, with Saudi Arabia we are at the other end of the drinking spectrum. Production and sale of alcohol is illegal. Bringing alcohol into Saudi Arabia is a huge no-no. You won't be drinking the locally homebrewed beverage known as sidique, a refermented beer with flavorings sometimes added to it, here in the United States...it can't be sold. Expat compounds may have some brands like Jack Daniel's and other global brands around in those bars, but you can't drink in public spaces. What do you do?

This is SOOOOO good. How's that for a professional review? Oh, right...I'm not a tea professional. Image credit: English Tea Store

Well...since the Saudi team is playing at 11:00am on a Thursday, and emulating sidique will take some effort (you will need several weeks), perhaps a cup of coffee or tea will do you just fine. Tea in particular is an offer of hospitality in Saudi Arabia and in the Arabic community in general. You can get your hands on chamomile, mint, cinnamon, or straight-up black tea rather easily. If you are looking for something that tastes great and is a change from what you find in the supermarket, I can't say enough about the quality of the Harney & Sons offering. Adding milk to a strong tea makes for an authentic Arabic style (and cuts back on the bitterness of a black tea). So yeah...you can drink in Saudi Arabia, but 99% of it is going to be alcohol-free. It's good to give the liver some time off.

And there you have it! You can get World Cup festivities started the right way. Coffee in the morning, tea in the afternoon, blueberry vodka lemonade at cocktail hour. There's something for everyone I hope you enjoy the games, as well as exploring a new drink or two.

You Have No Excuse To Be Afraid Of Wine

I rarely feel any connection to a celebrity. I'm not a good actor. I suck at singing. I am not a 6'8", 265-pound block of granite that runs like a gazelle. Entertainers mostly do just that for me...they entertain me. Musicians, actors, and pro athletes gave me a break from the normal, hectic life loaded with small tasks and big jobs to do; they get to count their millions, I go back to being a glorified chauffeur. The end of last week, however, made me feel something very different, and I didn't see it coming.

Cheers to you, Mr. Bourdain. Thank you for opening my eyes to so much. 

When I woke up Friday morning to read about Anthony Bourdain's passing, I felt sick. I felt like I had a large piece of me taken away. You see, his written works and TV programs were a big part of the life The Greatest Wife In The World and I had built together; we have known each other since the early stages of his emerging popularity and we were drawn to him. He made us care about taking away our limits and fears about global food and culture, all while holding up a huge middle finger to those who dismissed it. While there were some episodes showing Bourdain in comfortable scenes in Tuscany, on the beaches of Miami, or sipping coffee in Paris, he took more daring and daunting trips to places like sub-zero Iceland. He flipped an ATV onto himself while exploring the dunes in New Zealand. He and his crew had to flee a sudden outbreak of war in Beirut while filming an episode. Bourdain did this with no fear, all in the name of immersing himself in various cultures to come out of it with a better understanding of the world and sharing that understanding with his TV viewers. He survived all of that...yet couldn't survive whatever it was that haunted him.

Don't know what anything on this label means? Don't let that stop you from trying it, but if you are really hesitant to give it a whirl, reach out and ask for help.

I would like you to do me a favor. The next time you go shopping for a bottle of wine, go for something new. Get to know a new grape. You like Pinot Grigio? Try Arneis or Albarino. Love that jammy California Pinot Noir? Give Gamay or Dolcetto a shot. Give yourself the chance to learn about wines from the country of Georgia or Uruguay...you have a ton of information at your fingertips simply by doing a Google search. Don't understand the words on a German wine label? Ask your friendly wine shop owner for clarification. This works for spirits, too. Loving that Kentucky Bourbon? Try whiskey from Texas, Colorado, or Alabama. Getting bored with vodka? Seek out a craft gin or white rum. Big rum fan? Get to know cachaça. Do it without fear. You and I really have no excuse when it comes to exploring our own tastes.

Look...you don't have to walk the dangerous Batu caves of Malaysia or eat the anus of a Namibian warthog to fulfill a sense of adventure (unless you want to, and major kudos to you if you do). Traveling isn't easy as it takes planning, time, and money to make it happen. However, I have long told many people I meet at various beverage events that a great way to gain an appreciation for a culture is to try their food and drink, and you can do that from your own kitchen or wine cellar.

If all else fails and you don't know what to do or where to turn to, or perhaps you really want to know, "will I like this?" you know where to find me. Booze, food, sports, music, life, whatever it is that's on your mind...we can talk. I am not here to judge you. We can explore it all without fear.

NOTE: if you are a fan of Anthony Bourdain's work or want to discover him for the first time, read his books. They are awesome.