Tired Of The Heat? Turn To The Old World For Help

The dog days of summer have officially arrived. Independence Day is long in the rearview mirror, and it has been friggin’ hot outside ever since. Fortunately when we want to avoid crowds at the beach, the kiddie pool and the sprinkler have come in quite handy. The afternoon popsicle or Boston Cream Donut Klondike Bar hasn’t been too shabby of an option either. As for a glass of wine? Put those heavy, high-alcohol reds and rich, oaky whites away and join me on the side of Old World refreshment.

A non-alcoholic requirement for you this summer.

These sweltering days call out for some good old-fashioned acidity, a critical component of wine but it is also the aspect of lemonade or unsweetened iced tea that livens up your palate and gets your mouth watering (also a good thing in the heat so you get something to eat to keep your energy up).

We also need something unoaked, so all of the fruitiness and acidity stands out. Wines aged in oak are round, textured, and pleasant to enjoy most times, but they will tire out your palate real fast since the acidity tends to be muted or in some cases non-existent.

Low alcohol also helps here, too. We don’t want a high-abv wine (basically, anything 14.0% and up) to dehydrate us. Additionally, higher alcohol wines, in general, tend to be lower in acidity. Old World wines from Europe skew in the direction we are looking for. The growing season is typically shorter than New World regions with many cooling influences to preserve acidity and keep potential alcohol levels lower, but the Old World gives you plenty of vibrant flavors and aromas to keep your senses interested while being boiled in the dead of summer..

The following flight is Tony-tested, Tony-approved. If you don’t see any of the producers, look for wines from these regions or made from these grape varieties as acceptable substitutes. Of course, you can also get in touch with specific questions. My office is always open. So get a good chill on these and go to town!

Les Vignerons de Florensac Picpoul de Pinet ($13): Picpoul is the grape you never knew you needed until you try it. Despite over 300 sunny days per year in Southern France, this white grape not only thrives, but it displays an incredible amount of zest with a full citrus bowl of fruit and hint of fresh herbs on the nose. On the palate, there is a minerally quality to it and a long, lemony finish. It’s a terrific alternative to both Pinot Grigio and Sauvignon Blanc that also pairs well with delicate white fish.

Argiolas Vermentino di Sardegna Costamolino Vendemmia 30 ($16): Even on the warm island of Sardinia, the white grape Vermentino has adapted to the harsh climate beautifully. Vermentino has great texture, but it is balanced by a streak of natural acidity that comes from Mediterranean island viticulture. This wine has a great combination of lemon, peach, and tropical fruits with a saline character on the finish. This is the 30th vintage of the Costamolino, and Argiolas keeps knocking it out of the park with this wine. Perfect partner with shellfish and makes for an interesting alternate to unoaked Chardonnay.

90+ Cellars Cotes de Provence Rosé ($12): A classic blend of southern French red grapes Grenache and Cinsault, both of which give fruity wines with plenty of acidity and a delicate color since neither grape has particularly thick skins. When these red grapes are used to make a rosé, there is a fun crossover of white wine flavors (grapefruit, nectarine) and red wine flavors (strawberry, watermelon). Throw in a slightly herbaceous nose and salty palate, and you have a steal on your hands while getting a good foundation of what Provence Rosé is all about..

127 Days of Food and Beverage, In Pictures

For the past 127 life-altering days, the main goal around here has simply been to keep everyone’s physical and mental health as strong as it can be. As any of you can attest to daily it isn’t easy to deal with, but hopefully we can all find some pockets of time to be able to sit back and appreciate what we have. During these times of quarantine/lockdown/social distancing, I have always been able to count on Friday Pizza & Movie Night, takeout dinners to support a local restaurant once per week, and the Sunday Cocktail & Appetizers right here at home. Of course, there is the occasional Thursday Happy Hour on our deck with oversized chess, checkers, and “four-in-a-row,” or even the Tuesday night where I decide, “screw it…I’m getting a beer.”

Seeing as I haven’t shared anything with you all in a while, I figured now is as good a time as any to do so. I have taken some of my favorite moments of food and beverage experiences over the last 3+ months to help you get caught up. Think of it as a “Best Of” mini-guide to help you the next time you are looking to cook something up or pick up something new at your local liquor mart.

Drink from the fire hose, and feel free to share what you have tried since March…I’d love to hear about it! In the meantime, hang in there and be good to one another.

Local Oysters with Bacon Butter

I normally go for raw oysters, but the technique of using a bed of hot rock salt was amazing.

Garlic Scape Pizza with Proscuitto

You need to try a garlic scape.

Misty Cove Sauvignon Blanc

It’s like drinking passionfruit lemonade. No other wine I ever had went down easier.

Bodegas Garzon Cabernet Franc Reserva

Ever try a wine from Uruguay? This is a great place to start. Loaded with berries and spices.

Pulled Pork Sandwiches

One of my favorite pastimes is taking a carcass and cooking it over wood and charcoal for several hours.

Chicken Shawarma

A new adventure for me, using marinated boneless skinless chicken thighs held together with red onions and metal skewers led to a tasty meal in a pita.

Strawberry Beer Coolers

Not a bad little beer cocktail!

Cabernet Franc Vine

These are doing much better than our Gruner Veltliner vines. More than anything, I’m just thrilled they are alive

Wines of Dry Creek Vineyard

Had a fun virtual tasting, learning the winery’s story and philosophy. I contend their Chenin Blanc is one of the best values on the market for any wine.

Pink French 75

Gin, sparkling rosé, simple syrup, and a squeeze of lemon

Grilled Vegetable Bounty

Pick up as many veggies as your arms can carry and grill the lot of them.

Brisket pizza

Because that’s what you make out of the leftovers from…

Smoked Beef Brisket

Not bad for an Italian boy from Brooklyn.

Oven-Fried Eggplant Pizza

Crispy, salty goodness.

Maple Bacon Donuts

Greatest Wife In The World calls, I haul.

Michel Schlumberger Sonoma Coast Pinot Noir

Did a virtual tasting for an old friend, featuring this wine. A really well-made Pinot Noir that deserves your attention.

French and Italian Rosé

Campuget is from southern France, while the Planeta is from Sicily. Priced about the same and they may look similar, but the flavors are totally different. This is why you taste wine side-by-side.

Sancerre

This is the Greatest Wine In The World, didn’t you know?

"Wine Diamonds"

Sometimes in an unfiltered white wine, you may see these harmless calcium deposits at the bottom of the glass. Especially in a wine like…

Domaine a Deux Touraine Sauvignon

A zesty, yet full-bodied Sauvignon Blanc from the Loire Valley that has incredible creamy-citrusy finish.

Château Charrier Bordeaux

Everyday red Bordeaux wines have been so good lately. 2018 is shaping up to be a really good vintage.

Burgundian Grape Varieties

Did a virtual tasting where we discussed the ins and outs of Chardonnay and Pinot Noir. Pacific Pinot is a fantastic way to get to know the grape for less than $20, while the Louis Jadot wines are a great way to get introduced to individual villages and communes within Burgundy.

Celery Gimlet

I dare you to find a better way to awaken the appetite. Muddled celery, lime, and simple syrup shaken with good quality gin.

Vintage 2006: My Professional And Personal Love

Thirteen years ago yesterday, The Greatest Wife In The World and I were married. Appropriately, the heavy rains came down all afternoon, just like it did on our wedding day, reminding me of the image of my bride-to-be sprinting after her veil that the wind took off of her head. It was such an authentic reaction in the moment of crisis. To mark each passing year of glorious wedlock, I do my best to search for wines that drink well from 2006 so we can celebrate. This year’s choice came from the ancient property of Tenuta di Capezzana: Carmignano Trefiano.

This property in the Carmignano region, just 10 miles from Florence, has been making wine since 804 A.D. Capezzana was the first to introduce Cabernet Sauvignon into the vineyards of Tuscany. The grape thrived here thanks to the land being situated at lower altitudes than nearby Chianti areas; this leads to more warmth, allowing Cabernet Sauvignon to fully ripen. The resulting success made the wines of Capezzana (and more broadly, Carmignano) popular throughout the Renaissance Era all throughout Western Europe.

By 1975, Carmignano became a legally recognized region of wine production. Other Tuscan properties were beginning to experiment with Cabernet Sauvignon in blends with Sangiovese, leading to the concept of “Super Tuscans.” However, producers were forced to label those wines with the broader appellation of “Toscana” since Carmignano was the only demarcated region at the time allowed to have Cabernet Sauvignon. Carmignano had the jump on everyone else on this style, though by 1996 other regions like Bolgheri and even Chianti allowed Cabernet Sauvignon to be part of blends.

2006 was, and still is, an outstanding year for Tuscan wines. If you are a fan of older wines, take advantage of what Tuscany has to offer across the board: Brunello di Montalcino (Banfi), Carmignano (Capezzana), Chianti Classico Riserva (Rocca delle Macie), Vino Nobile di Montepulciano (Fattoria del Cerro), Bolgheri…these are all drinking well right now. While I realize that I spend a lot of time shining the light on lesser known regions that deserve your attention, returning to the classics is important, too. Tuscany’s cherry fruit flavors, earthiness, and herbaceousness are so friendly with tomato-based dishes (where Sangiovese dominates), and the aged examples become more leathery and savory and are satisfying on their own or with a hunk of Parmesan. As The Greatest Wife In The World would say, these wines “taste Italian”…the wines express authenticity.

I have no tasting notes to provide you on Capezzana’s Trefiano yet; once we find a day where we are not traveling for work, doing wine dinners, or attending/leading classes, we’ll offer some data for you to chew on. In the meantime, you can’t go wrong with a bottle of Tuscan red wine with a 2006 vintage. Just note that securing a bottle could be difficult as available stock is irregular from market to market, but the producers I named parentheses above are usually the most readily available without (too many) exorbitant ($100+) price tags; those wines keep you in the $30-$90 range.

If you aren’t looking to drop that kind of cash on a wine, well then you have another way to approach Tuscany, and Carmignano in particular. If you want to explore Carmignano for a fraction of the cost, go for Capezzana’s Barco Reale di Carmignano, a red wine made from younger Sangiovese, Cabernet Sauvignon, and Cabernet Franc vines along with little aging. The current release is from the 2014 vintage and is ready to drink now for about $16. The result is a fresh, vibrant wine wirth dark fruit flavors, gentle tannins, and refreshing acidity.

How To Write Meaningful Wine Tasting Notes

Make the wines mean something to you.

When you are out shopping for wines, let’s face it…there is an overwhelming number of them to choose from. Part of the fun in trying different wines is tapping into your palate; understanding what you like and what you don’t like are equally important. So what better way to document the journey of wine exploration by writing some tasting notes?

“But Tony,” you may be asking, “where do I begin?”

This is a fair question, because if you are going to do it, you want it to have meaningful data that you can refer back to at some point in the future. I feel very confident in saying that you all know what you like when it comes to flavors and aromas. The hard part can be articulating the sensations you are getting as you try a wine for the first time. Not only will you be getting know a wine for yourself, but chances are you may be sharing information about this wine with friends, family, acquaintances (and enemies, if you think a wine is terrible).

Your notes need to be somewhere in between…

“This is good.”

and:

“A lovely bouquet of narcissus and lilac leap out of the glass followed by candied pineapple and lemon curd. The kaleidoscope of aromas is joined by citrus fruit, crushed stone, and lightly toasted bread. The palate is expansive and rich on the attack, but tightens up some on the energetic finish.”

Side note: If I ever discuss a wine and I write a something like the above actual tasting note I read this week, feel free to unfollow/unfriend/disown me. It’s not my style. I am trying to pull you into wine, not push you away. I guess a daffodil (a.k.a. “narcissus”) doesn’t invoke enough of a romantic image, and who knew you could smell through a kaleidoscope! [end rant].

My (half) kidding aside, make your notes in a way that you and others can understand. There’s no need to go out of your way to write down a fancy descriptor (unless that flavor/aroma obviously shows itself AND your circle of friends will recognize it). You can use a wine journal geared toward tasting, a plain old spiral notebook, or an app. So let’s go step-by-step…

Observe It

Color is not going to indicate quality, but will help you see faults. For example, if you opened a 2018 unoaked Sauvignon Blanc from Chile and it pours cloudy and brown instead of star bright and lemon yellow, throw it away. If the white wine is golden or amber colored rather than water white or green-yellow, it could be a sign of age. If the color of a red wine is more brick red rather than purple-ruby, chances are you are looking at a red wine with some age on it. If the red wine is pale in color, don’t be put off…color intensity does not equate to quality; many times it can just be indicative of a grape variety. For instance, Nebbiolo wines from Piedmont are pale and delicate in color, but loaded with flavor and structural components (acid, alcohol, tannins) made for long-aging in a cellar. An $8 large brand red blend from Chile may be deep in color, but flavors could be one-dimensional and finish short on you. As for looking for tears or “legs” on a glass of wine after you swirl it, they’re pretty but they mean absolutely nothing when you want to assess quality. Make a note on color and then…

Smell It

If you can identify specific flowers you smell in a wine, go for it, but if you are not totally sure you can always call the wine “floral.”

Does your wine smell like wet cardboard or a musty basement? If so, the wine isn’t bad for your health, but it is likely going to minimize your enjoyment. This is courtesy of “cork taint.” If we have avoided that, then start noting what you are smelling.

You can group aromas into categories to keep them simple and more generic. Is the wine floral? Fruity? Do you smell spices? Does the wine smell “green” with earthy, herbaceous, or unripe aromas? Do you smell something nutty or woody? These are easy to use when you are unsure of what you are smelling, because these categories are distinct from one another. If you want to dive into specific flowers (i.e. violets), fruits (i.e. peaches), spices (i.e. cinnamon), and herbs and grasses, go for it. From there, how intense are the aromas…Light or strong? Make notes on intensity and types of aromas you get on the nose, then…

Taste It

A mouthful to swirl around in your mouth so you get all the sensations is all you need; this helps you determine if you mouth waters (presence of acid), dries out (presence of tannin), feels fiery in the back of your throat (presence of alcohol), or comes off as sweet. See if anything you smelled earlier is confirmed on your palate. Sometimes a wine that is spicy on the nose tastes fruity, or vice-versa. Notice if the texture feels light-bodied and on the watery side or full-bodied and creamy. Maybe the texture feel somewhere in-between. A wine feels balanced on the palate when none of these aspects is screaming out for attention over the others. After making notes on how the wine tastes…

Savor It

This is possibly your best indicator of combined quality and enjoyment. Do the pleasant flavors linger on your palate after you close your mouth and swallow the wine? No alcohol burn? Is it refreshing with acidity? Is there an interesting flavor that stands out? Are there many flavors going on that you can’t quite pick out, but make you feel happy? These are all components of wine that make you want to go back for another sip. If the flavors hit you quickly in the beginning but fade fast, or the alcohol burns, or the fruit intensity doesn’t feel in balance with the acids and tannins, the wine may not be as enjoyable after multiple sips. Make notes of these items, then…

Personalize It

If drinking a wine reminds you of this, jot it down! Image credit: Food Network

I spend a whole lot of time researching, analyzing, and critically tasting wines. While it is a part of my job that I really like, there is nothing like adding something personal to it. Did the wine smell like a botanical garden you walked through one Saturday afternoon? Make note of it. Did you have the wine with friends at dinner somewhere? Write that down. Did you open a bottle for a special occasion? Does the wine remind you of something from childhood? The Boss at Divine Wine always remarks how a good Argentine Malbec reminds him of blueberry pie baking when he was a kid. This is how you make a meaningful connection to the wines you drink.

Share It

Was it good? Really good? The best wine you ever had? Share it with others. Talk about it over lunch. Share it on Facebook or Instagram. Let your retailers and restaurants know how good the wines are. This kind of feedback helps everyone stay in business.

Now you should have a solid picture of what you just tasted. Snap a pic of the label/bottle. Make sure you write down the name of the wine and the vintage. Check out the back label and note who the importer or supplier is, and you may begin to see a pattern of what you like based on that particular portfolio.

Want an example of finished tasting notes? Check this out straight from my own notebook below. All written in plain language, no bizarre terminology. You can do this.

Wine: Menade Rueda Verdejo

Supplier/Importer: European Cellars

Vintage: 2016

Price: $15

Color: Golden

Nose: Green olives, thyme, nutty. Aromas are intense.

Palate: Medium-bodied with texture, no alcohol burn, green apples, earthy, nutty, and savory.

Finish: Refreshing acidity, flavors stay with me for a while.

Overall impression: Very good for the dollar and Organic. Reminds me of the plates of olives and bread we get at Becco in NYC. I dig the label, too.

As always, if you have questions, please get in touch with a comment below. Good luck in developing your own library of tasting notes!

Fun To Say, Fun To Drink: Ribolla Gialla

One of my favorite types of events we do at the Divine Wine Emporium is our guest speaker programs, and the night becomes even more exciting when our speaker visits from a winery from out of the country. This is the case tonight when we have Matteo Livon of Azienda Agricola Livon coming to present his family’s wines in the classroom (which, if you are in Niantic, you should absolutely go!).

While tasting the wines is a terrific experience, getting to know how the winery was started and learning characteristics of the vineyards that lead to the wines being awesome is incredibly fulfilling. I especially enjoy it when a wine producer is working with ancient native grape varieties. Such is the case with Ribolla Gialla [ruh-BOL-uh jee-AH-luh], the white grape whose first recorded evidence of existence was documented back in the year 1289 in the northeastern Italy’s Friuli region. Royalty demanded wines made from Ribolla Gialla. Medieval government decreed that the wine shall not be adulterated in any way. Its pure, delicate floral aromas and golden color certainly deserve to be preserved.

However, phylloxera once again reared its ugly head and wiped out vineyards in the region. In order for vineyard owners to recoup their losses over those years, they had to replant with what would sell in the global trade: Sauvignon Blanc and Merlot. By the end of the 20th century, less than 1% of all Friulian vineyard land was planted with Ribolla Gialla. Fortunately, renewed interest in the native wines of Friuli and surrounding northeastern Italian regions helped rescue Ribolla Gialla from extinction.

Ribolla Gialla is most often bottled on its own, but you can find it in blends with Pinot Grigio or Friulano. Winemaking is typically done in stainless steel tanks at cool temperatures to keep those delicate flavors and aromas intact, and the wines are usually light in body with a zing of acidity (keep this in mind as we head into springtime). However, producers such as Livon push the limits by fermenting a portion of the grape in small barriques to give a fuller, creamier texture; Livon’s “Solarco” blend of Ribolla Gialla and Friulano showcases this profile so well.

Additionally, if you want to nerd out even more than simply seeking out Ribolla Gialla, look for it in a wine from Slovenia, which shares a border with Friuli and will likely be labeled as “Rebula;” Nando is the producer you would most likely encounter for about $25. If you have the access to Slovenian wines, go for it! You can also find a New York example from the Channing Daughters winery on Long Island, also around $25.

When it comes to food pairings, standalone unoaked Ribolla Gialla is great with oysters, herbed shrimp, and delicate white fish. Blends with Friulano and oaked examples let you play with grilled seafood, sturdier fish, and chicken. It is also great for someone looking to try an Italian white wine that is not Pinot Grigio.

Price ranges tend to have a fairly wide spread; the entry level starts around $10 and can jump all the way up to $50 for wines from prime vineyard sites. Here’s a flight for you to try that I feel will give you maximum enjoyment and value:

Le Vigne di Zamo Colli Orientali del Friuli Ribolla Gialla ($11): Light, unoaked, and fragrant, this is a great way to get introduced to Ribolla Gialla from a well-respected traditional producer in the heartland of Friulian vineyards. The nose is youthful with lemon zest and apple along a touch of floral notes. Refreshing and lemony on the palate. Perfect aperitif.

Villa Parens Collio Ribolla Gialla Ruttars ($15): This example has a little more body and weight to it than the Zamo above. There is also more of a stone fruit (peach, apricot) flavor profile rather than citrus and the terroir is notable in this wine with stony/minerally character. Villa Parens is run by the Puiatti family, who have been mainstays in northeastern Italy since 1967 and believe in the philosophy that great care in the vineyard and the absence of aging wines in wood leads to the purest expression of their wines.

Azienda Agricola Livon Collio Solarco ($25): 80% of this Friulano-Ribolla Gialla blend is fermented in stainless steel tanks while the remainder is fermented in small barrels, leading to a textured and complex wine. Fresh oranges, vanilla cream, anise, baked bread…it is like drinking breakfast! The anise note pops on the nose, while the finish on the palate is almondy with a lift of acidity.

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.

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. 

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.

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.

Fun to Say, Fun to Drink: Nascetta

Back when I had just started to study wine, the opportunity to help at a large scale distributor/ importer tasting came up. I figured, "What the heck? It should be a great way to brush up on my wine presentation skills AND perhaps find some time to taste through some wines myself." So I would stand behind a table of wines that were assigned for me to pour and talk about important details that stand out in each product...for four consecutive hours. 

It was no easy task at first, where I managed to break a cork while opening a bottle of Abbazia di Novacella Praepositus Pinot Nero, but I didn't let a little thing like that stop me. I continued on, keeping up the illusion of being completely unfazed about the fact that I may have ruined a $50 bottle of wine. Over time, I would repeatedly go back to pour for Vias Imports, and each subsequent tasting I got better at keeping things flowing smoothly.

The wine that wowed me.

Of course, I also got to taste an increasing amount of Italian wines (that was about 90% of Vias Imports portfolio at the time). One that I encountered was nothing that I ever tasted before: an Anas-cetta from the Piedmont producer Elvio Cogno. It was like Thanksgiving in a glass. There were savory flavors and aromas like rosemary, sage, and thyme. It was a little floral and lemony on the nose. It finished dry and refreshing with a stones and minerals on the palate. So cool!

If dropping $25-$30 on a bottle of nearly extinct wine isn't your thing, $14 for this one will give you a great introduction to Nascetta!

Then I learn that the Anas-cetta (a.k.a. "nascetta," pronounced nah-SHET-uh) is a white grape that was rescued from extinction in its native town of Novello, near Barolo. Nascetta had been a headache for growers since crop sizes tended to be irregular (and more frequently than not, very small yielding). However, the upside to working with the grape was full-bodied, concentrated, aromatic wines that can work in stainless steel fermentation tanks (to preserve fruitiness and aromatics), or wooden ones (with gentle oxidation taking place leading to mouth-filling wines). Once World War II came along, Piedmont and many other regions had to focus on higher-yielding grapes like Cortese to quickly rebuild the wine industry and Nascetta was all but doomed.

Then in the 1990s, renewed interest in the variety came from Giacomo Bologna and Elvio Cogno, the latter tasting some wines that were bottled in the 1980s and being captivated by the complexity of the wine. It was time to get to work in restoring Nascetta's place among the great wines Piedmont. By 2002, "Langhe Nascetta" became a recognized appellation and its fortunes were reversed. Today, there are some who think Nascetta has a chance to go from great to special, and I can understand why when I tasted Cogno's example back in 2010.

Now, let it be known that wines made from Nascetta will be on the pricier side, but they are worth it when you can find them. Fortunately, if you have access to the wines of 90+ Cellars, you can try a Nascetta for about $14. The floral notes come through as well as a lemon curd flavor on the palate that I really liked. The Cogno example hits $25 or more. Either way, both are terrific. If you want to track down the Cogno wine, feel free to ask your retailers if they have access to the Wilson Daniels portfolio of products; they should be able to order the wine for you.

So give it a shot! If you like to try and pick out layers of flavors from a complex wine, Nascetta is definitely for you. If you are looking to branch out from Pinot Grigio, Chardonnay, and Sauvignon Blanc, you can lean on Nascetta as an outstanding alternative that is worth your time and money. 

Classic Cocktails: The Negroni

Thank you all for bearing with me while I took the week off as I escaped the hell that is a New England winter to islands under the Eastern Caribbean sunshine. It was great to enjoy a break with my family, but it also turned out to be a time of reflection and self-evaluation. Part of looking inward meant new experiences as far as places I have never been to before, but also what my tastes and preferences are when it comes to my own consumption of tasty adult beverages.

You see, The Greatest Family In The World and I ventured to the islands via Disney Cruise Line (which I will sing the praises of at a later date...just know that the food, drink, service, and attention to detail is impeccable and I highly recommend doing it sometime). Among walking the main squares by the ports, enjoying the sandy beaches, and pictures with Goofy, there was plenty of time to get to the grown-up portions of the ship, notably Deck 4, which had all of the killer wines, spirits, and cocktails you could ever want. One of items that I saw on board in the lounges embodied a dichotomy of familiar and foreign that I have been feeling since I was legally able to drink. Today, I speak of Campari.

It just looks like serious stuff, doesn't it?

Campari has a stunning package. Launched back in 1861, it stands out on a bar shelf with its intense bright red liquid and a bold, yet traditional-looking label. I have seen Campari so many times, I feel like I should already know what it is about. But you want to know something? I have never consumed it until last week's getaway.

This Italian bitter liqueur made up of fruits, herbs, and other plant life is so versatile; it can be used as an aperitif or as a digestive drink. Campari became popular in the United States during the ridiculous Prohibition Era as it was not classified as alcohol, but as a medicine. Campari and soda became an instant hit, and when sweet vermouth was added to the equation, the Italians called it the Americano. However in 1919 when Count Camillo Negroni asked for a higher octane version of the Americano, he chose gin to replace the club soda and the basis for today's Negroni was born. The Americano was originally garnished with a lemon, but an orange was chosen as the Negroni's garnish simply to signal a differentiation from the Americano.

Hey, man...thanks for inventing an awesome drink!

At the Disney Cruise Line's Skyline Lounge, they served a cocktail called "Il Valentino," which contained Hendrick's gin, Campari, and Antica Formula 1786 Vermouth shaken with ice and strained. This was pretty much a Negroni served without ice in a cocktail glass rather than on the rocks in an Old Fashioned glass. When I tasted Il Valentino, I knew I was ready to embrace the Negroni (which I did when we stopped at The Wave at the Contemprary Resort in Disneyworld before coming home). It was tremendous. With Hendrick's being softer in texture and lighter on juniper than, say, Tanqueray, it does a great job countering the complex, bittersweet flavor of Campari. Antica Formula 1786 has very clean fruity flavors with bitter orange and coffee notes and adds extra depth. Additionally, I can't say enough about possessing quality base ingredients in a cocktail...it makes all the difference in the world between a decent cocktail and an extraordinary one.

Variants of the Negroni substitute the gin for whiskey or Tequila. Some examples might use dry vermouth instead of sweet. However the common link in any version of a Negroni, whether the classic or a variant, is always Campari's neon red color and distinct flavor and aroma.

Here is your recipe to make a classic Negroni at home. There are so many flavors going on, it's hard to describe. You just have to try it for yourself, especially if you are a fan of bitter flavors. It's a new favorite of mine that I can drink at any time of year, before or after a huge meal.

1.5 oz Antica Formula 1786 (or other preferred sweet red vermouth)

1.5 oz Campari

1.5 oz Gin (your choice)

Add all ingredients to an Old Fashioned or Highball glass filled with large ice cubes. Stir and garnish with an orange slice. Drink, fall in love, and eat everything in the fridge.

Whiskey Advent Calendar Recap: Picking The Favorite Child

I did it. I made it through the entire Whiskey Advent Calendar that I received as the most unbelievable birthday gift. 24 samples have come and gone, displaying a range of styles from all over the world. There was not a bad one in the bunch, each 30mL sample showing different characteristics. Some were driven by the types of grains used, others by distillation techniques, all with various aging levels. Location of the distillery and warehouse even plays into this, too. I touched on the first four that I opened in the beginning of December before holiday life took over, but now after taking diligent notes and processing everything I can share my thoughts on what I tasted. When I told people about the Advent Calendar, I was often asked, "What has been your favorite?"

Here's how I'll answer that question. Each whiskey brings its own expression to the table: lively or rich, sweet or dry, complex or simple, subtle or forceful. The beauty of all the styles of whiskey out there is that there is a time and a place for all of them and they can all be appreciated when placed in proper context. Some might be better suited for a cocktail rather than enjoying neat with a few drops of water. Others may be comforting and soothing in the winter, while some examples might be lighter and more refreshing in the hot months of summer.

What's my favorite whiskey? It is like trying to pick your favorite child. The Greatest Wife In The World and I have the running joke that our favorite child is the one who sleeps the most at night. My favorite whiskey is the one that is making me happy today. It's all about mood and environment.

So let me share which drams stood out the most. There are several products in the calendar that we have either limited or zero access to in the U.S., and they deserve to be discussed based on their individual merits. However, the whiskies in my top six are all either available in the majority of states or have nationwide distribution. Let's run them down below. Special thanks to the Greatest Wife In The World for going to Master of Malt for an amazing gift.

Honorable Mentions (hard or unable to source in the U.S., but fun to share with you in case you encounter any of these in your travels):

Mackmyra Brukswhisky (approx. $49 via Master of Malt): I wrote of this when I first opened the kit. Even after tasting through the 24 whiskies, the Mackmyra still stands out to me. The combination of delicate floral notes on the nose with red berries and ginger on the palate left a positive mark. We need this here in the states.

Millstone 6 Year Old Dutch Whisky (approx. $62 via Master of Malt): This example from the Zuidam Distillery was a limited release (only 637 bottles were made) and never made it to the U.S. This whisky is malty with banana bread and maple syrup on the palate. On the nose, it's candied walnuts, toffee, and creme brulee. Warm and balanced on the finish. FYI...the Millstone 100 Proof Rye is available in the U.S. if you are looking to try something from this producer.

Puni Nova (approx. $62 via Master of Malt): Puni Distillery is located in the far north of Italy, and the young Nova expression has a mash bill of malted barley, malted rye, and malted wheat. Light in color and body, anise, lemons, and cured meats are subtle on the nose. The palate is lively with green herbs and citrus, along a touch of espresso and dark chocolate. Great potential as a summer whiskey or as a base in a cocktail. Puni has some products distributed in California, but it is not widespread yet.

English Whiskey Company Chapter 13 (approx. $90 via Master of Malt): Malt and leather are countered by orange zest and the smell of an old library (just imagine it...you have encountered it before). Dried oranges, malt, and fresh citrus on the palate, which starts off malty and sweet, but finishes lively, spicy, and dry. Origin is St. George's Distillery in Norfolk, England. This was very cool.

Penderyn Welsh Whisky Portwood Finish (approx. $64 via Master of Malt): The Port barrel is noticeable on this killer Welsh whisky from Penderyn. Peach pie, raspberry jam, caramel, and vanilla on the nose. Sweet red and black berries on a rich and full-bodied palate. If you are a fan of Port-finished whisky, then I hope this makes it to the states.

Now for the top six (in no order, all can be had here in the U.S.):

Kavalan ex-Bourbon Oak Single Malt ($115): This Taiwanese producer is gaining a lot of traction in the U.S., with distribution in many states and only gaining a larger footprint. A fragrant whisky with chile peppers, citrus, and an exotic range of savory spices on the nose. On the palate, the spices are there, but finishes like a Bourbon with a vanilla and long toffee-like sweetness. 

Teeling Small Batch Irish Whiskey ($40): Many Irish whiskeys feature unmalted barley, leading to a light and clean profile. Teeling uses a high proportion of malted barley (a la Scotch), and the whiskey spends some time maturing in rum casks. This has a soft and sweet nose, with almond, toasted coconut, apples, and vanilla. On the palate, marshmallows, coconut, pie crust, and chocolate with a full and sweet finish.

The Quiet Man 8 Year Old Single Malt Irish Whiskey ($50): The brand's name comes from the distillery owner's father, who was a bartender in Northern Ireland. For being made from all malted barley, the nose is very clean and fragrant, with floral, citrus, and vanilla cream aromas. On the palate, it is light and gentle with a distinct lemon curd flavor and fresh coconut on the finish. This is incredibly easy to enjoy.

Hudson Manhattan Rye Whiskey ($35): Tuthilltown Spirits in New York's Hudson Valley gives rye whiskey the attention it deserves. Loaded with spicy aromatic intensity, it is like walking into a New York bakery and smelling rye bread. On the palate, it's roasted root vegetables, rosemary, orange peel, nutmeg, and ground black pepper on the finish. At 92 Proof, this is loaded with flavor to make an amazing cocktail. Where's my pastrami sandwich with this?

Whistlepig 10 Year Vermont Rye ($75): Whistlepig continues to gain accolades with newer expressions rye-based whiskies, and deservedly so. This 10 year example takes a stock of Canadian rye that was destined for blending and instead, Whistlepig aged it, finished it in Bourbon barrel, and bottled it at their Vermont property. This is French toast, dates, and fruitcake on the nose, with candied oranges, scones, maple syrup, and baking spices on the palate. Well worth the spend!

Brenne Cuvée Spéciale French Single Malt ($64): When Cognac and Scotch have a baby, you get Cuvée Spéciale from Brenne. The barley is grown in the Cognac region of France, the whisky matures in French oak, then finishes in Cognac casks. The result is a nose of fruitcake, orange peel, and floral notes. The palate has baked pears, green figs, golden raisins, and a warming vanilla finish. Since I happen to be a Cognac fan, this whisky was right in my wheelhouse.

Recovering From A 40-Day Blitz, Part II: When Illness Strikes

After sharing some back-to-basics styles of wines with you earlier this week to recover from the post-holiday overindulgence, let's continue our healing in a different way. Before we continue, here is an important message:

EDITOR'S NOTE: None of what is about to follow is proven to be an aid to your health in any way, with no medical evidence to support these words. This is simply the author sharing an experience that will (hopefully) turn you on to this drink by praising its positive attributes.

There. Now with that out of the way, part two of the recovery around here is not only from the overeating and the overflowing of drink, but rather the vile stomach bug that swiftly ripped through our family on Christmas Eve and Christmas Day. After that, the cold and sinus issues ran rampant, leading to the inability to taste anything whether it was food or beverage. Kind of a rough way to spend the holiday break while Mr. Freeze holds Gotham and the rest of the Eastern U.S. hostage. Fortunately, we always have inventory of an important bar item here, especially during the fall and winter months. It is unique, soothing, and packed with flavor. I'm talking about the anise-based elixir known as Sambuca.

If you encounter this and taste it, please tell me about it!

Anise-based spirits have a long history that dates back to the later days of the Byzantine Empire (around 1200 A.D.), and these botanical-driven drinks were, as was commonplace with most spirits, created as a way to cure some kind of ailment. This led to products such as Raki (Turkey), Ouzo (Greece), and Absinthe (France) being developed in their respective home countries, all of which have varying levels of star anise, supporting cast botanicals (a seemingly countless range of spices and roots), and residual sugar. Italy's Sambuca, often made in southern areas like Calabria, uses star anise as well, but green anise, fennel, and elderflower enter the equation. In fact, Sambuca takes its name from the Latin "sambucus" meaning "elderberry," reflecting a significant component in this drink that didn't gain commercial following until the 1800s. It is often a clear spirit (white Sambuca), but you can also find black Sambuca (higher elderbush and licorice content) or much to my surprise red Sambuca (a noticeable cinnamon and cherry flavor and aroma).

The most recognizable Sambuca label, and for good reason. It gives you everything you need to understand what Sambuca is all about.

So here in the Ambrosini household, we keep Sambuca on-hand for use as was done in ancient times...as "medicine." The Greatest Wife In The World and I don't know what it is about Sambuca, perhaps the elderflower content or anise's digestive ability, but it just seems to attack all the sore spots in our system. Does it have healing powers? I don't know for sure and I am not going to be some quack that says it does, but it seems to work for us.

The traditional Italian way of serving Sambuca is neat with three coffee beans to represent health, wealth, and happiness at the end of a meal. Honestly, it makes for a flavorful sweetener in black coffee or espresso, too...something that is a regular occurrence whenever I visit family back home. So whether you use Sambuca as a digestive or just to make you feel better, here are two for you to try. One is easily available, the other might require an order with your retailer, who can turn it around for you in a day if the distributor has it in stock (and is totally worth it).

Romana Sambuca ($25): This is the most recognizable Sambuca brand in the world and it will be very easy to find in any liquor mart. Pronounced anise flavor, mouthcoating, and noticeably sweet, this is a benchmark product that tastes great in coffee as it does a great job offsetting coffee's bitter properties.

Caffo Sambuca Secolare ($20): For $5 less than the Romana, you will get a Sambuca that is not as sweet with more elderflower content and more forward aromatics. If you can get your hands on this, I highly recommend trying it. This is what is in our bar at all times and what we prefer to drink neat.

The Obligatory Wines To Go With Thanksgiving Post

It arrived rather quickly, but those of us who haven't already moved on to Christmas are making preparations for Thanksgiving Day. It's one of my favorite holidays; I get to eat, drink, and watch football in a larger quantity than I would on any autumn Sunday. I love how the air smells; it is filled with all kinds of sweet and savory goodness. It's many of the usual suspects for the majority of us, right? Turkey, stuffing, cranberry sauce, veggies, and pies are typical, but if you aren't a turkey fan, or a meat eater at all, there might be some other items coming out of the oven or perhaps off of a barbecue.

Nevertheless, the blitz of food needs some tasty beverages to help keep everything moving. While I know beer, cocktails, and sippin' spirits are all delicious, the scope of today's post is to help you find some good wine options. With Thanksgiving serving as our first major feast day of the cold weather months, chances are you will be bringing out a ton of different food options, including the ones I mentioned above. So how do you go about choosing a good wine for foods that will taste rich, savory, herbaceous, fruity, and so on? Here is one basic rule of thumb to follow:

Keep it simple.

I know that's a vague statement on my part, but honestly it holds true here. You will have so many aromas, flavors and textures fighting one another on your plate that you need a wine to bring it all together. It should typically be one that has plenty of acidity (to help you digest large volumes of food), straightforward fruitiness, and body (to harmonize everything on the plate). Certain parts of the meal are enhanced even more if the wine has an interesting spice or floral note. On the other end of the spectrum, if you are looking to break out that super-expensive bottle from the cellar, Thanksgiving dinner isn't necessarily the time for that. The high-end wines that have a ton of complex flavors never get the chance to stand out. Save the special bottle for a simple-yet-elegant dinner (you will see what I mean when I do my Christmas post. Trust me, so stay tuned).

Barberani's Castagnolo Orvieto Classico ($21) has distinct sage, thyme, and anise spice to complement the apple and stone fruit of this wine.

For example, Italian wines can have a pleasant herbaceousness or anise spice. Pinot Noir that spends time in French oak imparts a range of baking spices like cinnamon and cloves. Pinot Gris has some body and texture to help stand up to the rich foods, as well as a floral quality. Riesling's strong aromatics and inherent fruity/floral quality makes it versatile enough to play with all parts of the meal. Beaujolais wines are berry-scented and versatile with plenty of acidity to make your mouth water. I mean, even the candy-like Beaujolais Nouveau (which the wine academic types sneer at) is perfect for just staying lubricated during marathon eating sessions. Of course, the easiest fallback option is to grab some sparkling wine, which I acknowledge is "cheating" when it comes to pairing, but what's a feast without bubbles?

Additionally, if you are looking to try something different, look to Sherry or Saké. Dry Sherry has nutty and savory characteristics and is the magic potion for dealing with difficult-to-pair foods like nuts, olives, and green foods. Light and dry Saké does very well with salty snacks and appetizers. For more details on exploring this route, you should go visit my friend The Passionate Foodie, who has great ideas on how to approach these two wine styles with Thanksgiving dinner.

So let's get to some recommendations! These are all well-made wines from producers who I respect. I hope you seek some of these out and give them a try.

Domaine de la Prebende Beaujolais ($15): Fermented in both stainless steel and concrete tanks, this is a fruity red wine that will give you the versatility you need, with that touch of sweet spice that makes this wine feel like fall in a glass.

Willamette Valley Vineyards "Whole Cluster" Pinot Noir ($24): This is a wine that gives you the fruitiness of a Beaujolais wine plus a range of earthy spice and coffee that Oregon Pinot Noir can provide. Willamette Valley Vineyards ferments whole bunches of grapes, using the carbonic maceration method that is popular in the Beaujolais region. A different expression of Pinot Noir that will do its duty at the dinner table.

Hillersden Marlborough Pinot Gris ($18): New Zealand has become overwhelmingly well-known for its distinct Sauvignon Blancs, but let's also get to know their other wines! Here is a copper-hued Pinot Gris from vines that reached optimal maturity for producing quality wine. Citrus and stone fruit flavors dominate, with brief "sur-lie" aging to round out the texture and counteract the acidity. Very clean and refreshing.

Charles Bove Touraine Sparkling Rosé ($19): You can always go with a Cava or a Prosecco for something simple and bubbly, but lets go with something pink. This is 70% Cabernet Franc, 30% Gamay...and 100% awesome. The combination of aromatics and fruit marries so well with the 18 months lees aging, giving you a sparkler that gives you a great feel for traditional method wines in the Loire Valley. Fresh, fruity, and bone-dry, this is one to enjoy all day long.

Conte Vistarino Sangue di Giuda Costiolo, ($19): Don't forget about dessert! Literally translating to "Blood of Judas," this sweet wine is a specialty of the Oltrepo Pavese region of Lombardy. This is a blend of Barbera, Croatina, and Uva Rara, all plentifully found in this growing zone of Italy. Think of this as a lighter Port wine, where the alcohol is far lower at around 7% abv. This is a very lively wine with plenty of acidity, bursting with berry fruit, finishing clean and without a sticky, cloying sensation. Give it a shot with an apple-cranberry or blueberry pie!

The Obligatory Wine With Halloween Candy Post

It's that time of year! Get ready for (if you haven't seen them yet) the blitz of articles about pairing wine and other booze with Halloween candy.

Before I get into the meat of this topic, let me start with this: Halloween is quite the production in my neighborhood. Everyone around here understands we have a window of time to celebrate and generally just have a good time. When it's done, it's done; people have jobs to get to and life to deal with the next day. During that time, however, the neighborhood has fire pits and music. Some houses have some tasty beverages for the adults to sample while kids get the traditional range of "fun size" candies, along with a sprinkling of full-size confections from the really awesome houses.

So whether you end up enjoying Halloween with the neighborhood for a few hours, or end up coming back from trick-or-treating with the kids to knock down a beverage or two, there's always one thing to remember if you are going to pair your booze of choice with candy:

Make sure your drink is (or seems) sweeter than the candy you are eating.

I can't stress that point enough. Dry wines and light beers are going to taste very thin and harsh with just about any type of candy, whether it is fruit flavored, chocolatey, peanut buttery, or anything else. Sorry, Sauvignon Blanc, Pinot Grigio, and many Italian white wines...you are out. IPAs and (Insert macrobrew here) Lite? So are you. High-tannin or light-bodied red wines? Brutal. Your beer and wine will just taste astringent and tart. These are all mighty fine adult beverages and I love them all...just not today.

However, there are some ways to get around this rule of thumb when it comes to drinking with candy, especially if you just don't like sweet wine or other alcoholic beverages. Sometimes playing around with flavor composition, illusions of sweetness, and texture can help make a pairing work.

Less than an hour away from home, Two Roads has always delivered on just about any beer I have had from them. The Oktoberfest is no different.

Let's start with the beer-drinkers. While most beers aren't necessarily sweet, there is a component of a brew that can give you the impression of sweetness on your palate: malt. That's right...most malty beers feel full-bodied and creamy with a caramel/chocolate/toffee flavor profile. These are all the aspects of a malty beer that can play nicely with your Twix, Kit-Kats, and Butterfingers. Newcastle Brown Ale and other English Brown Ales work nicely with these candies. Additionally, go for what is readily available at this time of year: Oktoberfest/Märzen style beers. These are a little lighter and not quite as malty as a Brown Ale, but has some of the sweet fall baking spice notes. Whether you go with the ubiquitous-but-steady Sam Adams or a local craft brewery, you can't go wrong (assuming you like the style, of course). If you prefer to steal the fruity candies like Starbursts and Skittles from your kids, try a Fruit Lambic; Lindemans tends to be the most readily available of this style and finishes sweeter than other producers.

Now, what do we do about wine? If you are not a sweet wine lover, then we need to find wines that are full-bodied, fruity, and assertive. Oaked Chardonnay does the trick with the bold, tropical fruit flavor, butterscotch and cream (the byproduct of malolactic fermentation), and sweet spices. Look no further than the outwardly named "Butter" by JaM Cellars. It's going to have all of that for about $15. Great for popping the candy corns or even milk chocolate.

Fruit-forward, full-bodied reds can work wonders with candy.

For a "dry" red, Australian Shiraz and California Zinfandel can be so ripe, full-bodied, and jammy, the wines will leave you with a sweet sensation on the finish. Yalumba Y Series Shiraz ($15) or Bogle's Old Vine Zinfandel ($10) keeps things simple and straightforward. The red fruit bomb that is the Zinfandel and the raisiny/figgy/peppery character of the Shiraz will each give you what you need for dark chocolate candy.

A little off the beaten path, but worth trying if you find it. Alvear offers terrific value with all of their products.

For the sweet wines, Port and dark chocolate has long been an essential pairing; the complexity of each feeds off of one another. You can also consider the syrupy, chocolatey, and mouthcoating Pedro Ximinez ("PX") Sherries; PX can be poured over ice cream for some serious indulgence if rummaging through Halloween candy isn't good enough. It will just overwhelm any confection you throw at it, though it will play well with a Snickers or Reese's since Sherry generally has a nutty character to it. Bodegas Alvear's Solera Cream ($18) is made with 100% PX grapes in the region of Montilla-Moriles, a production area more inland with a hotter climate than the traditional Sherry regions. As a result, the wines are less expensive.

We haven't touched on enough wine to drink with your fruity candies. Go big or go home, I say, with the Hungarian sweet wine known as Tokaji [toe-KYE]. Royal Tokaji Wine Company Red Label Tokaji is peachy, citrusy, and full of honey. There is always Ice Wine from Canada, the Finger Lakes, and Austria that are delicate, fruity, and sweet, but with plenty of acid to prevent the wine from feeling sticky sweet on your palate. Inniskillin is a well-known Canadian producer as is Nigl of Austria. If you are willing to spend $40 for a 500mL bottle, dive in (then save whatever is left in the bottle to enjoy with fruit tarts and cakes on a later date).

A mere ounce of this stuff instantly boosts the flavor of any beverage. Feel free to go inexpensive on the vodka. I won't tell.

Now, what if you are into spirits? Well, one of the easiest things you can do is hook yourself up with a flavored vodka of choice, mix with lemonade, and be on your way to gorging on Skittles, Sour Patch Kids, Jolly Ranchers, and Gummi Bears/Worms/Other Creatures. One concoction we enjoy in the summer is blueberry vodka with lemonade, and honestly you can get away with that year round. Or, grab the magic Cognac and raspberry liqueur known as Chambord ($35-ish) and add that to your flavored vodka. No Twizzler stands a chance.

Here are some others you can work with as well in the spirits department: Bailey's Irish Cream and a Milky Way, El Dorado 12 Year Rum with any caramel candy (or even those banana Laffy Taffy things), and Champagne and pretzels (there will be pretzels in the candy bag, I promise you...and that's a good reason to drink Champagne).

Hey, have fun with this. I have seen some posts out there on the topic that give zero explanation as to why any of the pairings work. Hopefully, I make some sense with my line of thinking, but I would also love to hear what you enjoy with the Halloween haul. Just remember this: alcohol and sugar dehydrate you. Consume both for long periods of time without some water or other food in-between shoveling in the sweets can lead to some wretched hangovers. Enjoy the evening in moderation and, of course, be safe!

Fun To Say, Fun To Drink: Dolcetto

I spent plenty of time honing my skills by coming to trade events hosted here by Vias Imports. Image credit: Marriott

It's been a little while since I took the time to shine the spotlight on a grape for you to be introduced to in your wine-drinking adventures. As always, I try to tie these wines into some of my own experiences, and today will be no different. Let me take you to my early days of trying to figure out Italian wine. One of the first things I did when making the change from the tech sector to the alcohol business was to find opportunities to pour wines at trade shows. If there would ever be opportunities to get the combined practical experiences of wine service and knowledge, working a grand portfolio tasting for an importer or distributor would be the perfect place to do it (if you are thinking of getting into the industry, I recommend you do the same).

So twice a year, I would head to New York City's Marriott Marquis to pour wines for Vias Imports, an outstanding importer of (predominantly) Italian wines. Much of my experience with them would be in northern Italy, where I was hit with an incredible array of long-lived wines, unique local varieties, and some interesting cultural crossover with border countries like Austria, Croatia, and France. Yet there will always be one day that will stick out in my mind when I think of these days working a table for five hours straight: my meeting with winemaker Orlando Pecchenino.

Spending five hours with Orlando Pecchenino shaped my understanding of winemaking, in general and Dolcetto, in particular. Image credit: Tom Hyland

I found out I was assigned to work with Pecchenino mere minutes before the show started. I spent a lot of time researching his wines, along with the wines of fellow Piemontese producer Elvio Cogno. Anytime I can have access to a winemaker of premier products, I am going to make the most of my time learning from him or her. I listened to Pecchenino talk about his vineyards and how they are organized. I learned why he plants one grape variety in a block of vineyards and others elsewhere. I got to understand how he determines ageability of wines made from grapes in specific vineyard blocks. While it was great to nerd out to all of this, the thing that really stood out that afternoon was his passion for a single grape variety: Dolcetto [dole-CHAY-toe].

The only thing missing from this picture is a glass of Dolcetto. Image credit: Martha Stewart

Dolcetto is a very popular wine in the Piedmont area of Italy. While Nebbiolo gets all the praise and Barbera is the workhorse, Dolcetto is the choice for the local drinking establishments with large plates of antipasti and other casual meals. It makes wines with very deep color with some examples almost looking like blue ink in your glass. Dolcetto might mean "little sweet one," but these wines are not made into a sweet style; they are bold, aromatic, and finish very dry, but are fruity with a slight tannic/bitter edge to them. The most likely appellation you will encounter with Dolcetto wines is "Dolcetto d'Alba," which you will find from many Barolo and Barbaresco producers as the Dolcetto vineyards will overlap these communes. Since Dolcetto grapes can ripen very quickly, a Piedmont wine producer might plant Dolcetto grapes at higher altitude than their Nebbiolo grapes (destined for Barolo, for instance) to slow down ripening and help preserve what little inherent acidity the grape has.

While Alba has some recognition for Dolcetto, other grapes like Barbera and Nebbiolo can thrive there to make quality wines. On the other hand, the nearby small town of Dogliani is exclusively devoted to Dolcetto in Piedmont. Producers in Dogliani might own vineyards outside the area to make Barolo, Barbaresco, and Barbera-based wines, but the focus is on Dolcetto here. With Dolcetto wines from Alba being fragrant and approachable in youth, Dogliani wines are more powerful and structured, many of which hold incredible aging potential. In fact, at the event with Orlando Pecchenino, he opened a magnum of his entry-level stainless steel-fermented "San Luigi" that was a decade old and I can only explain the flavor as red and black cherries wrapped in leather and Italian herbs. It was incredible. I can only imagine what his oak-aged "Siri d'Jermu" (12 months in large oak barrel) and "Bricco Botti" (2 years in old oak barrel) would taste like after 10 years in bottle.

Dolcetto offers so much for your senses, showing itself in many styles. If you have some cash laying around to spend on wine, I highly encourage you to try Pecchenino's three Dolcetto wines as a flight; it will run you close to $100 for the three wines. But if the budget is tighter, or you can't get access to the whole range, I have three wines for you to try that you should be able to find at your local shop.

G.D. Vajra Dolcetto d'Alba ($15): A perfect intro to the grape, this Dolcetto is loaded with blackberries and smoked meat flavor with just a touch of tannins and pleasant bitter edge on the finish.

Elio Grasso Dolcetto d'Alba dei Grassi ($19): An outstanding Barolo producer, this is a great way to get to know Grasso's powerful styles. Deep purple, almost opaque in the glass, this is very full-bodied with a ripe plum fruit that is similar to New World Merlot's flavor and plushness. However, the herbaceous and peppery notes are the major difference here with noticeable tannins.

Pecchenino Dogliani San Luigi ($22): This has to be in your lineup to get to know Dogliani. Stainless steel fermented, the wine has lively cherry flavors with violet, rose, and smoke. Acidity and tannin are more noticeable compared to the other two wines. Finishes savory, but fresh. 

Fun To Say, Fun To Drink: Falanghina

It has been a while since we touched on a new grape variety! Hell, my own posting scheduling has been irregular as I enjoy as much of the summer as I can before it leaves us for another year. Despite my slacking, I do have another installment of Fun To Say, Fun To Drink to share with you, and today's topic touches on another grape that carries some personal significance.

With fewer gray hairs and wrinkles, here I am pouring some killer Italian Pinot Noir at a Vias Imports tasting, ca. 2010.

Waaaay back in the day when I was looking to break into the alcohol industry, I saw an opportunity to help out at a trade show for an Italian wine importer called Vias Imports. As I was in the throes of studying wine, I thought, "could there be a better way to learn about Italian wines than to jump in and pour wines at a table?" The answer was an easy "yes" for me, so I went to New York City's Marriott Marquis. After a five-hour blitz of buyers, retailers, restauranteurs, and other "who's who" types of the beverage industry, I not only survived busted corks (yes, this happened on the first pull of a new wine), and hundreds of glasses shoved in front of me, I had successfully learned a good dozen of native Italian grape varieties.

As a thank you from Vias, they sent me on me way with some money and six bottles of wine! Hey, not a bad gig! Two of the bottles from their portfolio came from a producer Terredora di Paolo, which included a bottle of Aglianico and a bottle of white wine called Falanghina [fah-lahn-GHEE-nah].

Falanghina was not one of the varieties I had worked with that day, but I was excited to taste it. Southern Italy is generally hot during peak growing season, so I understood how red wine grapes would thrive in the Campania region. But white grapes? Would the climate be too harsh? Would the acidity and freshness just get baked out of the grapes in the vineyards? Remember...this was a period of time when I knew next to nothing about the wine grapes of the world.

As it turns out, I learned that Falanghina traces its ancestry to Greece (hence why this grape is sometimes called "Falanghina Greco"), where it is plenty hot out in the vineyards and evolved to retain acidity in the warmth. When Falanghina was brought to Southern Italy roughly 1,600 years ago, it was brought to Campania, where it was very successful alongside other white varieties such as Greco (different from Falanghina Greco) and Fiano. Later, it was discovered that Falanghina thrived in the cool microclimates within the hills of Campania. Here is where Falanghina showed its greatest potential, giving fragrant, pine-scented wines with citrus and pineapple fruit flavors...all balanced by a backbone of zesty acidity.

I fell in love with this grape right away. I couldn't stop recommending this to anyone who would listen to me. Falanghina is one of those wines that is impossible to stop smelling when you aren't drinking it. It's great with seafood, perhaps even linguini with clams or crab meat, or just a warm summer night.

Today, I thank Vias Imports for introducing me to Falanghina by sharing a flight of three Falanghina wines with you below, all of which your retailer should have access to. Don't see it on the shelf? Ask them to order it for you! These are all worth seeking out.

Terredora di Paolo Campania Falanghina ($16): My benchmark wine for getting to know this grape. Those pineapple notes I mentioned above really come through in this with lemon zest and rosemary on the nose. My personal favorite example, but...

Feudi di San Gregorio Falanghina del Sannio ($17): This is damn good in its own right, showcasing the sub-region of Sannio within Campania. This has more of an apricot and white peach flavor with white flowers on the nose. This wine also ages on the lees of 5 months, giving the wine a creaminess that plays nicely with the acidity.

Mastroberardino Falanghina del Sannio ($18): Well-known for its long-lived red wines made from Aglianico in the Taurasi region, this producer's Falanghina shows bold citrusy flavor and a blend of soft green herbs, with a stony/earthy character. A tasty way to welcome party guests!

Building A Case...For A Few More Dollars

Earlier this week, I shared with you an easy strategy for building a case of wine that sought value and quality. Today, we take it to a different level. Assuming you have saved up your schillings, received a bonus, or just feel like spending money on wine, well I have a "version 2.0" guide for you when you are looking to find 12 tasty bottles. Whether you are dropping $10 or $100 a bottle on wine, I am always going to steer you to something that delivers high a quality-to-price ratio.

When you have extra money on-hand for that case, new doors open up not just at higher price points, but it gives you access to regions and styles that just aren't widely available in the $10 range. Here are some points of interest to consider when buying a mixed case of wine when money is less of an object, but not growing on trees by any means.

New Zealand has the highest average selling price per bottle of wine of any winemaking country. While there are some large brands that you can find in the $10-$12 range, there are many that exceed $15. Sauvignon Blanc, Riesling, Pinot Noir, and Gewurztraminer can all cost you. However, if you like the bold tropical zestiness of Sauvignon Blanc, or the clean, aromatic fruit in Gewurztraminer, now is the time to include a New Zealand wine.

Austrian wines command high prices with the precision and balance that shows in their wines. Grüner Veltliner has become quite popular and doesn't really grow anywhere else in the world, so again while there are some good entry-level wines in the $10-$12 neighborhood, go for a wine from a small producer that has complex citrusy/minerally/peppery flavors.

Wines from Burgundy can be very expensive, partially due to the fact that vineyard land is some of the most expensive in the world. Prime sites in many villages make long-lived wines, but there are also more accessible examples that don't require you to empty your bank account if you want to dive into Burgundy. Try Chardonnay wines from the Mâcon region in the south. Additionally, seek out the wines from a négociant to try any Burgundian region's typical style. Louis Jadot, Joseph Drouhin, and Bouchard Pere et Fils are just a few of the larger examples that you should be able to find for both Chardonnay and Pinot Noir.

Oregon makes some outstanding wines, with Pinot Noir being the superstar of the Willamette Valley. Finding a good Pinot Noir in the sub-$20 range can be a challenge and many examples from Oregon start at about $20. Oregon tends to strike the right balance of fruitiness and earthiness.

Wines from Napa Valley aren't cheap, and if you like your red blends to be a Cabernet Sauvignon-Merlot blend a la Bordeaux, there are plenty to be found in the $20 and over range. If you had been purchasing some "everyday" Bordeaux reds in the $12 price point, shoot for the wines with a defined geography such as "Medoc" or "Saint-Emilion", which will cost a few dollars more, but it will give you a sense of what a wine tastes like when grown from vineyards within a smaller parcel of vineyards.

In the Rhone Valley, it's up to you if you want to shoot for Chateauneuf-du-Pape or Hermitage, as each of those wines will hit you for $40 and way upward in many cases. However, if you reach for some of the lesser-known subregions like "Gigondas" or "Crozes-Hermitage," you will pay a fraction of the price of their more expensive brethren. This is where chatting with your friendly local wine merchant will help you a lot.

In Italy, you can start checking out the great grape of Nebbiolo, famous in the Piedmont region and most notably in the sub-region of Barolo and Barbaresco. Like the two Rhone wines above, they can cost you plenty, but wines labeled "Nebbiolo d'Alba" or "Langhe Nebbiolo" will often encompass vineyards outside of the Barolo and Barbaresco communes, giving you something lighter in body, but more approachable in youth (which means you don't need to stick them in the cellar to evolve and harmonize).

Spanish wine's most popular export to the U.S. is wines from Rioja. Now is a great time to go for the wines with some extended oak aging. Look for wines labeled "Crianza," "Reserva," and "Gran Reserva," all of which will increase in price thanks to the amount of time spent in barrel. The great news about Rioja is that wines are always released ready to drink, needing no further aging if you don't want to stash them in the cellar.

Let's not forget the sparkling wine here, too! I'm not saying you have to shoot on up to Champagne, which is truly a delicious sparkling wine that deserves the recognition it gets. However, if you seek out "Crémant" wines, which are sparkling wines made in non-Champagne French regions the same way they are made in Champagne. A Crémant can be found for roughly half the price of a large Champagne house's flagship non-vintage wine for regions like Burgundy (Bourgogne), Limoux (Southern France), Alsace, and Loire.

If you are a Port or Sherry fan, go for a nice bottle of one of your favorite fortified wines. If you need something versatile to cook with as well as drink, an Amontillado Sherry is a nice buy here. As we approach fall, if you enjoy time in the kitchen there will be some recipes calling for a Port sauce. A Ruby Port is fiery and fruity enough to add flavor, but also a nice warming beverage on a chilly night. You can typically find an example of each Port and Sherry style for around $15. Each style also gives you a good baseline of what to expect from an individual producer if you were to venture into their other styles.

So here's what that case looks like if we take the items discussed above into account with specific products. Additionally, we will refer back to the Value Case we did earlier this week and use that as a springboard into other wines.

Marie-Pierre Manciat Crémant de Bourgogne ($23): A fine sparkling wine made from 100% Chardonnay in sustainable vineyards. Floral with orange and lemon peel aromas, peachy on the palate, and very lively with persistent bubbles. Killer value.

Weingut Loimer, Grüner Veltliner Langenlois ($19): Grüner Veltliner's peppery character is on display, with green apples, minerals, and soft herbs, along with a creamy texture. Finishes dry and refreshing! 

Dog Point Vineyard Marlborough Sauvignon Blanc ($20): We have been seeing the price of the Kim Crawford Sauvignon Blanc reach the $18-$19 price point over the last few years. For a buck or two more, it is worth your time and money to try this New Zealand Sauvignon Blanc, whose passionfruit and grapefruit character gets a boost of 

Cave de Lugny, Mâcon-Villages La Côte Blanche ($15): The thing I love about the Mâcon region is how it can be a great way to introduce you to Old World Chardonnay, while retaining riper stone fruit and tropical fruit flavors.

Fairview Cape Granite White Blend ($16): I can't help but be an advocate for South African wine. You tried the Tormentoso Chenin Blanc from the Value Case. For a few dollars more, try a white blend of Chenin Blanc, Viognier, and Grenache Blanc for a full-bodied, wildly aromatic wine experience.

Willamette Valley Vineyards Estate Pinot Noir ($25): Fresh red cherry fruit and red plums, with herbs, baking spices, and a touch of smoke. This is a great way to get introduced to an Oregon Pinot Noir if you haven't tried one before. If you have tried one, this has been a consistently good product from vintage to vintage.

Château Lanessan Haut-Medoc ($25, 2014 vintage): Bordeaux feels the impact of vintage variation more than most winemaking regions with its marginal climate. After a string of leaner, more traditional Bordeaux vintages (2011-2013), this 2014 from a solid property located in the upper Medoc peninsula gives you a wine loaded with black cherries and pipe tobacco, thyme, a touch of woody character.

Scavino Langhe Nebbiolo ($20): Nebbiolo's inherent flavors of red cherry fruit and roses are complemented by eucalyptus and tobacco. Nebbiolo can be forceful despite the pale ruby color; it is loaded with tannin and acid meant for long-haul aging, but in this more approachable version, the structural components are as intense thanks to shorter skin contact during fermentation. A great entryway to get to know Nebbiolo from a traditional producer. 

Martin Cendoya Rioja Reserva ($21): Dark berry fruit with earthiness and a noticeable oak component, which smooths out some harsh edges you can get from Tempranillo when it is young. Vanilla and a slight toffee note help illustrate the impact of 14 month barrel aging and additional time in bottle before being released to the market, ready to drink now.

Domaine du Terme Gigondas ($28): I picked this up for my birthday back in December. It is my favorite French red wine region. Neighbor of Chateauneuf-du-Pape, Gigondas is based on Grenache, with small percentages of Syrah and Mourvedre added to the blend. Gigondas has offered more stability to me in terms of quality and price, whereas Chateauneuf-du-Pape can be all over the map. Fresh blackerry fruit, violets, and Herbes de Provence, show up in this wine that I really enjoyed on my big day.

Domaine Bousquet Mendoza Malbec Reserva ($16): You got the introductory Malbec in the value case. Go back and get the Reserva, which spent 12 months in oak barrel and see what's different!

Quinta do Noval Fine Ruby Port ($17): A single estate Port (compared to a blend of estates produced by the larger companies), this is an easy one to carry in the cellar if you are a Port fan. Raspberry and blackberry fruit, but warming and well-balanced.

So total is $245. With a 10% discount and Connecticut sales tax, this is a $234.50 case, roughly twice the cost of our Value Case earlier in the week. If you had these 24 bottles lined up in your wine fridge/cellar, I think you are off to a heck of a start! Stay with me as we keep exploring. Send me feedback...let me know if you tasted ANY of these wines as I would love to know what you think.

Until next time...

Building A Case For Value

It's not that often these days where I am actively working the sales floor at the store. However in the past and when I help out on the big holidays at Divine Wine, a customer presents me the following:

"Hi! I would like to buy a case of wine, but I am not sure what I want. Can you help me?"

Yes! This is what I do. It's my livelihood. I always get excited at the opportunity to send customers home with 12 bottles of wine that (hopefully) they will enjoy with friends, family, colleagues, or just by themselves on a random Wednesday night.

Now, there is a key component to the statement above: "I am not sure what I want." In general, wine drinkers know what they like, but in this instance I get the impression that my customers are hesitant to step outside of their comfort zone. After all, they are buying a full case of wine so people are investing their hard-earned dollars in me and my recommendations. Of course if you choose to make your own choices, which you are perfectly capable of doing, I won't treat you as if you were having a touch time choosing a dozen donuts:

No matter whether you decide to choose specific wines on your own or ask me for help, I have a way for you to structure how you go about purchasing a case of wine. For today, I am focusing on the everyday/value bottles. Consider this to be the $120-$150 range when all is said and done. Keep in mind that many retailers will take anywhere from 10-20% off of a purchase of a case of wine with the ability to mix and match how you see fit. Let's dive into some things to consider when building your case from a perspective of seeking value.

Find your brands:

As much as I love to show you something from a small artisanal producer from some remote corner of France, the fact is that your larger, well-known brands will be easy to come by. Additionally, depending on the size of the retail store, their purchasing power will dictate how low they can keep prices. So you might encounter that Alamos Malbec, Blackstone Merlot, Concha y Toro Chilean red blend for a very inexpensive price already, all of which make great house wines or something you can offer a guest at a party who is looking to have something familiar. You can score some of your favorite brands for as little as $7 per bottle in some places. However...

Include some lesser-known regions and grape varieties:

Know what Corbieres is? In context of this post, who cares? Just know that some great Cinsault-based pink wine is being made here for $12.

If you are shopping at a good store offering the combination of knowledgeable and friendly customer service, chances are high that the overwhelming majority of wines on the shelves will be at minimum, drinkable and at best, very exciting. So if you see a red wine from Portugal made with Touriga Nacional for $10, grab it. A rosé from Languedoc, France made with Cinsault for $12? Get it. A South African Chenin Blanc for $10? Go for it. There are tons of examples from Italy and Spain, too. Piedmont and Tuscany get tons of love (and accompanying higher prices to match) in Italy, but Puglia, Sicily, and the Veneto regions can frequently offer you significant value. Additionally, Spain still has an incredible quality-to-price ratio, maybe the best of any country right now. There is a ton to choose from.

Find "declassified" wines from a European producer:

Naming conventions and labeling rules for wines in Europe will often refer to a geography, which is most evident in the wines of France, Italy, Spain, and Portugal. Lets say you have a producer of Châteauneuf-du-Pape, a specific wine zone in the Rhône Valley of France with a set of rules for making wine. Chances are that the same producer might make a wine from a larger area, different grape varieties than are permitted in the "Grand Vin" of Châteauneuf-du-Pape, or less stringent production rules to make a Côtes du Rhône wine, costing you a fraction of Châteauneuf-du-Pape. Côtes du Rhône is a broader geographical area with more flexibility in rules for producing wines.

Another example comes from the Loire Valley. Sancerre's white wines are made from 100% Sauvignon Blanc in the Sancerre region. However, if the wine is made from vines outside of Sancerre, or don't adhere to technical aspects like vine age or yield control, then the wine might be labeled "Vin de France Sauvignon Blanc" such as the example below from Domaine de la Perriere.

Both wines are made from Sauvignon Blanc grapes from the same property owner, but the Sancerre is costing you $25. The one labeled Sauvignon Blanc? $10. This is a great way to go value-hunting. It might take a little digging around and a bit of research, but finding this kind of information will help save you several dollars.

Don't forget sparkling wine!

Look, we can't drink Champagne all the time, nor should Champagne and other sparkling wines only be reserved for special occasions. A bottle of bubbly as part of your case is a must-have. Best of all, you can find a fruity sparkling wine like Prosecco, or you can find Cava (Spain's sparkling wine made using Champagne's process, but with native grape varieties) can often be found at a bargain. For less than $15, you can spot one of each without a problem. Then you can pop the cork anytime you see fit, because you will have a bottle on-hand and ready to go, special occasion to celebrate, or not.

Why don't we do this...let's take some of these wines and stick them in the box. Then we'll add a few more, total it up, and you will see how you can build your mixed case of goodies to take home. Prices are approximate, and I will use 10% as the case discount as a conservative estimate. These are all wines I have tried and would recommend to anyone looking for a solid variety pack case that includes many styles of wines.

Mionetto Il Prosecco Brut, $11, a simple, easy-drink bottle of fruity sparkler, great for casual parties and Mimosas.

Fonseca Twin Vines Vinho Verde, $8, Vinho Verde is a light, low-alcohol, slightly fizzy citrusy wine from the northeastern corner of Portugal.

La Petite Perriere Sauvignon Blanc, $10, this is the declassified Sancerre from above

Cantine Paolini Sicilia Pinot Grigio, $10, this Sicilian Pinot Grigio has some flavor to it, with melon and tropical fruit.

Tormentoso Old Vine Paarl (South Africa) Chenin Blanc, $13, try some Chenin Blanc as a Chardonnay alternative, plus a wine from South Africa. A region and a grape that deserves your love and attention.

Domaine Sainte Eugenie Corbieres Rose, $12, an unbelievably fruit-but-dry rose wine from southern France. Provence, for all of its delicate fruit and herbs that I really enjoy, does not have the fruit-forwardness of this wine.

Parolvini Barone Nero Veneto Red Blend (Cabernet Sauvignon, Refosco, Malbec), $12, an interesting blend that includes the native northeastern Italian variety of Refosco, which has a leathery, violet-scented character. It plays so well with the deep, dark fruit of the other two grapes, and it's not every day you see Malbec being grown in Italy.

Azul Portugal Douro Red Blend, $11, a blend of Touriga Nacional, Tinta Roriz, and Touriga Franca. All of these grapes go into Port wines, but when vinified as a dry wine, it gives you plenty of structure and fruit with a bit of smokiness.

Domaine Bousquet Mendoza Malbec, $11, there is a proliferation of Argentine Malbecs out there, and for the money Bousquet delivers so well.

Bodegas Atalaya Almansa Laya Red Blend, $10, this is a blend of Monastrell (a powerful, dense, chewy high-alcohol red wine variety), and Garnacha Tintorera (one of the few red varieties whose pulp and juice is red also).

Concha Y Toro Casillero del Diablo Winemaker's Red Blend, $10, an easy-drinking staple in the large Chilean Concha y Toro winery's lineup. Fresh black fruit, licorice, and a touch of green bell pepper.

Gnarly Head 1924 Lodi Red Blend, $10, an opulent, blackberry jam and raisiny wine that is very soft on the palate.

Total for the 12 wines is $128. Take 10% off, and that's $115.20. Connecticut sales tax is 6.35%, so that gets us to a grand total of $122.52. That puts us in the lower range of what I categorized above. You are getting a nice spread of regions and grape varieties in this, too. Keep in mind that I have also listed these in order of how you might want to taste them if you were to do an absurd 12-bottle flight!

Hopefully, this gives you a great starting point in building your own case, but as always you know where to find me if you have questions. Good luck!