Ask Tony: How Do I Get Someone To Like Wine?

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

Today's question is quite the interesting one as it deals with a matter of taste and preference. Perhaps you are at a party or gathering with someone and wished this person loved wine as much as you do...or perhaps you wished you loved wine as much as your friend. Instead, beers, cocktails, or a dram of a favorite spirit take the lead and that is OK. I love all of those things, too. However, there is something magically relaxing about wine. I will tell you this...I have never seen an unhappy person sipping on a glass of wine. I know some find wine to be snobbish and exclusive, but I say it is just the opposite: it is as welcoming and inclusive as clinking beer bottles and whiskey glasses.

When it comes to drinking alcohol in America, there is an overwhelming number of products to choose from in an over 200 billion-dollar market. Even with beer still making up the majority (47%), spirits (about 36%) and wine (just over 17%) are growing and becoming more important. So with the question of "How do I get someone to like wine," comes choices from among what amounts to a $35 billion pool of adult grape juice. My goodness...

It's a question with many layers; there is not one defined way to attack this idea, but I do have a way to provide some guidance. These points are not to be taken in as a top-to-bottom order in which you do these things; you have lateral movement based on how you wish to go about enjoying and becoming increasingly comfortable with the nectar of the gods. However, item number one is the most crucial step and needs to be followed at all times:

Have an open mind

You or your friend are getting into wine, because you want to know more about it. It takes a small level of commitment to allow yourself to explore what is out there. If you taste one wine to start and you can't stand it, it doesn't mean you don't like wine...you don't like THAT wine. As an old colleague in New Jersey used to tell customers with whiskey, "Of course you like whiskey...you just haven't met the right one yet."

Start with the international grapes

When I use the term "international," I am referring to wine grape varieties that have proven to make quality wines in multiple countries of the world. You will oftentimes see these grape names prominently displayed on a label so there is no mistaking what you are drinking. The major players include the following: Riesling, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, and Syrah. The wine geeks out there could argue some others, but lets stick with these. Four whites and four reds with easy access.

Think about the beers you like

Rich and creamy with sweet tropical fruit, this Chardonnay from Washington State might be just for you if you are a fan of malty beers. Typically found for about $13.

I immediately point the IPA drinker to Cabernet Sauvignon or Syrah. The bitter finish of the IPA resembles the bold flavors, as well as aggressiveness of the acid and tannins in the two grapes above. A saison can have some fresh, but funky earthy components that a Pinot Noir can display. Like a malty ale? Chardonnay can show the same richness in texture, especially when oaked. Merlot's plush texture and plummy/chocolatey flavors can mirror malty sweetness, too. If you like something lighter like a pilsner, the delicate nature of Riesling or refreshing qualities of Sauvignon Blanc may be of interest to you. It is not always a direct match, but these qualities are something to think about if you are trying to find a wine based on the beers you like.

Think about the spirits you like

A great way to get into Pinot Noir, without paying over $20 for it. A to Z can be found for as little as $14 in some markets.

Using the same principles as above with beer, consider the following for spirits. Peated whisky matches up well with Syrah and Cabernet Sauvignon. Sauvignon Blanc has intense, pungent aromatics that follow Tequila. Vodka's delicate flavors mirror Pinot Grigio and its body matches up with Riesling. Oaked Chardonnay can have a similar richness and sweet, ripe fruitiness to Bourbon or even rum's tropical fruit notes. Sauvignon Blanc's acid and spice in cool climates can show similar character to the forwardness of rye whiskey. Cognac's fresh, lively nature can mirror either Riesling or Pinot Noir, particularly from Oregon or Chile.

Think about the non-alcoholic flavors you like

This can be especially useful to a newbie alcohol drinker as this can be useful across all categories. As it applies to wine, think about fruits you like; the amazing thing about wine grapes is that each variety has phenolic compounds in the skins and juice that lead to a variety of "non-grape" flavors and aromas. Some of these compounds can be amplified or muted during alcoholic fermentation, or even the region of the world where the grapes are grown. This is why you hear or read people describing wines smelling like peaches, berries, or cherries in a description on a label or magazine article. 

A branded "welcome" wine from the prestigious Schloss Johannisberg property in Germany, 50 Degree Riesling is a great introduction to the grape at just $15.

If you like citrus and "green" flavors (lemon, lime, fresh herbs), then Sauvignon Blanc might be right for you. Do you enjoy white stone fruits (apricots, nectarines, peaches)? Riesling or Pinot Gris may be your preference. How about plums? California Merlot has that type of flavor. Fresh raspberries and red cherries? Pinot Noir can show that in the Old World, but if you like raspberry jam then you may prefer California Pinot Noir. Blackberries and black cherries? Cabernet Sauvignon's got them. These are all broad generalizations, but some quick research and reading can give you an idea of what to expect in a bottle of wine.

Also note that many European wines can have earthy and herbaceous notes, more noticeable acids and tannins complementing the fruit flavors. New World wines tend to be fuller-bodied and riper/bolder in fruit flavor with softer tannins and acidity. Again, this is a broad generalization, but the concept should help you establish a starting point.

An easy way to jump into a deeper part of the pool, the Centine incorporates 60% Sangiovese with 20% each Merlot and Cabernet Sauvignon...all for $10-$12! 

Be sure to (eventually) branch out!

I don't spend all this time writing about the different wine regions of the world, nor do you read this blog to have you stick with the same wine over and over again. Is it good to have some reliable wines you can go to anytime because you like them? Yes! But don't forget about the other grapes in the 35 billion-dollar wine market! Explore regional varieties like Viognier, Chenin Blanc, Tempranillo, Sangiovese, Gewurztraminer, and the like. There is plenty of good wine that needs a home...and we will spend time discussing these in the future. Keep these on the back burner.

Record what you like

Not everyone wants to bust out a journal and a pen to write down what you liked about your wine, but trust me...it can be very handy to refer back to when you need to remember what you sampled. At the very least, it is easy enough to snap a photo with your smart phone on the fly and research more afterwards. Then...

Share with friends

Wine makes things very easy when it comes to social sharing. Join Facebook groups, get on Twitter, take Instagram photos...get involved in the online community. Search hashtags on grape varieties and see what people are talking about. For example, #CabernetDay is taking place on August 31st. Share your favorite Cabernet and see what others are drinking and discussing on your favorite social media channels.

Have fun with it

I just outlined many ways you and/or friends can get introduced to wine and STAY with it. If that first wine you sample ends up turning you off, push the reset button and try again. One of the things you can always do to help yourself is get friendly with your local wine merchants. Talk to them about your experiences, and a reputable shop will be able to guide you to a style you have a good chance of enjoying. Getting into wine may not happen overnight, but if you have the interest and commitment to tasting and exploring, you will do just fine.

Happy exploring!

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...

What Is New Zealand's Second Act? It's On You To Decide.

In our house, Sauvignon Blanc is our front-runner for our go-to white wine. We have not met a world winemaking region or style of Sauvignon Blanc that we did not enjoy to some degree. Yes, we have long been champions the Loire Valley of France, with one appellation situated squarely at the top of the list. We have found plenty of examples from Bordeaux, California, Chile, and South Africa that we like, but there is a remote part of the globe whose Sauvignon Blanc makes a great case to be invited to the party at all times: New Zealand.

While the oldest vineyards in New Zealand only date back to the 1850s, it wasn't until 1979 when Montana Wines (known to you today as Brancott Estate) produced a Sauvignon Blanc that was accepted by many wine critics as being a high-quality, unique expression of the grape variety. It was pungent and aromatic with the zesty acidity found in the European style, but there were also tropical and exotic fruit flavors accompanying the "green" aggressiveness typically associated with Sauvignon Blanc. It became an instant hit with its overt fruitiness that appealed to the international palate, and the arrow has never pointed higher in the trend of New Zealand Sauvignon Blanc.

Tamatoa (voiced by New Zealand native Jemaine Clement) know that while Sauvignon Blanc is the "shiny" grape variety, don't forget about the others offered by New Zealand's wine producers! Image credit: Disney Wiki

With that being said, Sauvignon Blanc makes up 72% of New Zealand's wine production and 86% of its export market. When I read these figures, it made me wonder what the future holds for the New Zealand wine industry. With so much riding on the success of one grape variety, is that going to be sustainable, or is New Zealand in desperate need of a second act, just in case the fortunes of Sauvignon Blanc go south? Let's take a look at some of the other grape varieties that New Zealand is working with these days and begin to dive into what else New Zealand can offer us.

Pinot Noir:

While sitting at a distant second place in the pecking order, Pinot Noir (9% of total production) is being groomed to be the next great grape in New Zealand. Marlborough, the region that has become synonymous with New Zealand Sauvignon Blanc, has the most plantings of Pinot Noir in the country. However, some of the greatest potential is being discussed further south on the South Island in the Central Otago region, where it is cooler and more mountainous, but the sunny days are what becomes key to Pinot Noir's success. On the fruitiness scale, in general, I put most New Zealand Pinot Noir in between Burgundy (earthy and structured) and Oregon (fresh red berry fruit and vibrant acidity).

Chardonnay:

Hey, just about any winemaking region in the world has plantings of Chardonnay. It can express itself in so many ways, take to different levels of oak treatment, and pair with a wide range of foods. In New Zealand, Hawke's Bay and Gisborne, two coastal regions on the warmer North Island, are making some shimmering examples of delicate, well-balanced Chardonnay. There are even some good ones coming from Kumeu, all the way up north near the city of Auckland, that display very rich, nutty flavors that I would put up against some California expressions any day.

Pinot Gris, Riesling, and Gewürztraminer:

The aromatic Alsatian white varieties show excellent potential, too. Pinot Gris isn't as full bodied as it is in Alsace, but does have a silkiness that is very fruity (think golden apples and peaches here) when grown up on the North Island. On the South Island, Pinot Gris expresses itself bright and zesty with citrus fruit flavor. New Zealand Rieslings, mainly from the South Island, have peach and apricot prevailing further north on the island. As you make your way to the Canterbury region and even Central Otago, you get these lime/green apple notes with a lightning bolt of acidity that is tempered by a touch of sweetness. Gewürztraminer shows the typical floral/tropical fruit profile as it does in most parts of the world working with this grape. However, it is not as intense coming from New Zealand; instead I notice a fresh ginger spiciness tends to show, which I really enjoy.

Bordeaux-style Red Blends:

The typical Bordeaux recipe has been Cabernet Sauvignon and Merlot. With New Zealand's South Island being to cool to ripen these varieties, the North Island (and most notably, Hawke's Bay) is going to be warm enough to allow these grapes to thrive. Merlot has been more successful than Cabernet Sauvignon, in general, and acidity is quite noticeable to go along with the red berry and cherry fruit and a touch of herbaceous notes. There aren't a ton of these available at the moment, but don't be surprised if you start seeing Merlot-Cabernet blends on your shelves soon.

Syrah:

Produced in very small quantity, but slowly making it to the U.S. market, Hawke's Bay has some vineyard area devoted to making lean, fresh blackberry-scented, floral, and peppery wines from Syrah grapes. It's a different style from what you might be used to in France, Australia, or the other regions in the Southern Hemisphere, but it is uniquely savory. As winemakers work more with the grape, expect more examples to slowly appear in your stores.

So what will it be that supplements Sauvignon Blanc in New Zealand? Well, the truth is that it is you who will decide what the future holds. The reasons you read this blog is because, like me, you enjoy exploring wines that may not be in your traditional comfort zone. I have a flight of New Zealand wine that you should get your hands on. The more you expose yourself to different styles, the easier it is to give feedback to your retailers, who can then keep bringing in interesting wines like the ones below. Help shape the fortunes of the next great grape of New Zealand...but of course, keep reaching for the Sauvignon Blanc in the process (it still tastes really good, too!).

Kumeu River "Kumeu Village" Chardonnay ($18): 25% of the Chardonnay juice is fermented in barrel while the bulk of it is done in stainless steel. A small amount of oak treatment afterwards rounds the wine a little bit, so acidity isn't super-high. You are left with a wine tasting of lemon curd, peaches, green figs, and hazelnuts. Delicious with a white fish stew.

Lawson's Dry Hills Gewürztraminer ($19): Medium-bodied with plenty of tropical and exotic fruit, along with the ginger aromas and flavor I discussed above. Acidity is higher in this one than, say, something I would taste from Alsace. This is great with a red curry duck or pork dish.

Matua Marlborough Pinot Noir ($17): Matua is a well-known winery, who has a great way to introduce yourself to this style of Pinot Noir. Fresh and vibrant with red berry fruit and a touch of savory earthiness. 

Back to Basics: Premium Blends Around The World

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

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

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

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

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

The White Wine Flight

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

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

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

The Red Wine Flight

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Ingredients (Makes 8 cocktails):

7 Tbsp raw sugar

2 cups fresh blueberries, divided

The finished product.

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

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

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

3/4 cup fresh lemon juice

8 lemon slices

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

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

Ask Tony: To Chill Or Not To Chill?

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

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

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

Should I chill this?

How long should I put this in the fridge?

Is it wrong to put an ice cube in this?

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

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

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

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

White is cooler than red

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

Aromatic wines of any color like the cold

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

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

Treat rosés like white wines

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

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

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

"Room temperature" for high-tannin reds

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

Chill sweet white wines

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

Others

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

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

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

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

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

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

Drinking Among the Chaos

You haven't heard from me in over a week. Life has dealt me plenty of projects, runny noses, and baby sleep transitions so I have just been trying to sort through all of the chaos. This also means there hasn't been much time for drinking. While that's great for my liver, it's not so great for my ability to share new beverages, but such is life.

Notice how I said "much" time. After all, I'm still a professional with a job to do. You need to know what to enjoy when you are going through the same thing. You work your tails off all week long, and sometimes at the end of the night you just want to grab a glass of wine to enjoy without really thinking much about it. I know when I get into this kind of a mood, my only requirement is that it simply tastes good. I don't need some long, complex finish that I need to analyze to death. I'm not looking for subtlety and nuance. Just give me a good, straightforward wine.

So for these moments when we haven't had time to connect due to all of our commitments (and my brain has temporarily turned to mush), let's do a flight of three wines that are satisfying at any time...and they won't cost you an arm and a leg.

I'll be back soon, ready to chat like a grown-up again soon enough after my upcoming trip to the Michael Skurnik Wines Grand Portfolio Tasting in NYC. Enjoy!

Parolvini Barone Nero Veneto Red Blend ($11): The Barone Nero is a blend of Cabernet Sauvignon, Malbec (rare to find in Italy), and Refosco (a popular violet-scented northern Italian grape). This unusual combo yields a wine with lots of dark fruit and gentle tannins. Great with a sausage and pepper sandwich.

Claar Cellars Cabernet-Merlot White Bluff ($16): 60% Cabernet, 40% Merlot, 100% from Columbia Valley, Washington. Bright and ripe cherry, berry, and black plum fruit with a touch of cocoa. Full body, soft tannins, and the right amount of acidity to balance the wine. Delicious and easy-drinking.

St. Hallett "Faith" Barossa Shiraz ($15): Australia deserves a little love. After the "critter" wines infiltrated the U.S. market, we wrongfully stopped taking the wines seriously. What better way to get reacquainted with Aussie Shiraz with the St. Hallett...it has the blackberry jam, prune, and peppery spice that is widely associated with the Shiraz grape. Grab a bacon cheeseburger and get drinking! 

This Week in Tony's Cellar...

Last week was loaded with afterschool activities, rehearsals, concerts, and caring for ill children. It's not easy to find time to get some adult beveraging in with all of that going on, but by golly I found a way to make it happen! After all, part of my service to you is to share what I am drinking, which I realize I have not done nearly enough since starting this blog. You need to know what tastes good, brings you value, what might make a nice gift, and so on.

Fortunately, among the chaos of the week I tasted some terrific wines (sorry...no time for spirits or beer). The Old World triumvirate of France, Italy, and Spain dominated my liver and brought moments of happiness. I have some good things to share with you as all of these are worth seeking out and trying for yourself.

Mionetto Prosecco Brut ($16): Mionetto has been making Prosecco for 130 years, with styles ranging from casual to prestige-level. This flagship product is fresh and lightly fruity; we added some peach nectar for a simple Valentine's Day cocktail.

Bodega Otazu Navarra Premium Cuvée Red Blend ($13): Rioja's neighbor Navarra is red and rosé-dominant. Aside from traditional varieties like Tempranillo and Garnacha, Navarra also plays with international varieties like Cabernet Sauvignon and Merlot. This particular blend of 50% Cabernet Sauvignon, 30% Tempranillo, and 20% Merlot is loaded with dark cherry, blackberry and tobacco flavors. An easy weeknight red to enjoy with a juicy burger.

Château Saint-Cosme Little James' Basket Press Red ($14): Saint-Cosme is best known for its wines produced in the Gigondas region of the Rhône Valley (a neighbor of the higher-profile Châteauneuf-du-Pape region). This multi-vintage 100% Grenache is aged in concrete tanks, leading to a very fresh, yet dark and deep wine. Awesome with a medium-rare roast beef.

Maison Louis Latour Marsannay ($23): Louis Latour's wines are a consistently great way to get introduced to the individual villages of Burgundy. Red wines from Marsannay are 100% Pinot Noir, and this expression shows a mix of red and black fruit. Fragrant yet powerful on the palate, its savory finish begs for some roast duck, but a charcuterie platter or flavorful cheese (like Munster) would do just fine here, too. We had this as a reward for surviving the busy week!

As for the week coming up...

February 21st: We are tasting a range of wines from Steele of Lake County, California at the Divine Wine Emporium. Bill Bishop, National Sales Manager at Steele, joins us in the classroom. He is a fantastic storyteller and with vineyard holdings throughout California, you can get a very good feel for which styles you prefer over others. Steele's wines are a longtime favorite of the store as they consistently deliver for the price.

February 25th: I am delivering a tasting of kosher wines for a group that is preparing for Passover. The time to taste wines for the holiday table is now, and I will be showcasing an array of wines from Bordeaux, Spain, and Israel, all produced in accordance with kosher guidelines. It's a fun topic to revisit for myself, but it is also great to promote the fact that kosher wines are quite tasty!

Hope your week is off to a great start!