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.

I Love It When A Wine Dinner Comes Together

This past Friday, I had the pleasure working with the fine folks at Flanders Fish Market on their 18th Annual Oyster & Wine Dinner. Now, I have had experience with wine dinners, but never on this level of scale; 76 hungry people were ready for not only an outstanding meal, but also a high-quality presentation about wine and aquaculture. In the 2+ years I have been writing on Flight School, it came to my attention that I never discussed just how a wine dinner gets done, so here is your chance to know what goes on behind the scenes. So here we go!

The amount of planning that goes into these dinners is astounding. In order for an event like this to be successful, planning is essential. Many questions are going to be asked internally. From the perspective of Flanders, can they justify using the large room at the restaurant? How many staff members will they have? How will they configure the tables? What will the menu be and which order will the dishes be presented? That is just a few right off the top. Then comes availability of guest speakers. Flanders has someone speak about aquaculture in general and oysters in particular. Typically, The Boss at Divine Wine has done this event, but he had a scheduling conflict, which led to me being the next man up.

With the foundation set, now comes promotion…we have to have guests! Flanders did a bunch on their end in regard to the marketing of the Oyster Dinner. It’s not just about some blanket approach to securing attendees. They are calling customers who have come to past events, but it is also great to have new faces. Email, Facebook, and simple old-school word-of-mouth all do the job fine here. Plus, the event typically takes place at the same time every year, so there’s consistency and an expectation. That’s how you get to do this eighteen years running.

Now while Flanders is running the show with food, The Boss and I are coming up with what will work for wines. A new wine comes into our inventory? Let’s see if we can sensibly have it work. What else do we already have on our shelves? What do we need to order? These are just questions that come up to just get a wine in. We also had to make some assumptions based on ingredients in the dishes and without tasting the courses ahead of time, but we did meet with both the Head Chef and General Manager to taste and discuss how the food and wine will come together.

Notes on pairing some wines with the killer menu…which I left at home, but no matter. The show still went on.

We have to take into consideration how spicy or bitter some foods will be; a wine’s sweetness or acidity can balance these factors, while tannins can amplify them and ruin the experience. With this being an oyster dinner, we also have to account for the preparation of the oyster itself; raw oysters are delicate, but still have some texture. There are also six different types of raw oysters, all of which have different flavors, so we need something to pull it all together. German Riesling with just a touch of sweetness ought to do the trick. Grilled oysters have some weight, especially with butter, so we went with a white Bordeaux blend. A rich pasta like Pappardelle and fried oysters have even more body, so we leaned New World with a Chenin Blanc from Dry Creek Vineyard.

A smoked oyster with green vegetables and pickling is a very complex grouping of flavors, so we went out of the box with a Vermentino from Corsica; Vermentino has some herbaceous flavors and aromas, but also an oily texture and can act like Sauvignon Blanc in leaner examples or Chardonnay in fuller-bodied styles. Braciole is definitely going to have a richness to it, but prosciutto and oysters liven the dish up and we have a bitter green in broccoli rabe. We are trying something a little different with Cabernet Franc, even though the obvious answer could be a Sangiovese-based Tuscan red. Cabernet Franc from Uruguay (an emerging wine region) is ripe but not too heavy on the palate. We’re giving this a try as it will make for fun discussion. Bombolonis are upscale donut holes and yuzu is a Japanese fruit that tastes like oranges and peaches had a baby together. A dessert wine from Southwest France made primarily of the honey-like Semillon ought to be outstanding with this dessert.

So…got all that? Good. Now let’s gather eight cases of wine, tasting and order sheets, and wine accessories like corkscrews and drip-stoppers and get set up for a hungry crowd of 76.

With any wine dinner I have ever done, I love starting with a sparkling aperitif wine. If you ever want to guarantee getting things off to a good start, give a crowd some bubbles, because I have never seen an unhappy face with a glass of sparkling wine. Plus, it is a great way to allow the back of the room to finish coordinating the timing of courses as well as getting that first plate ready, which was this beauty right here:

There better be a plate of raw oysters at an oyster dinner, right? Now…this was not my area of expertise, but fortunately Flanders Fish brought in a guest speaker to talk aquaculture. You can tell he is passionate about the topic, because this is the least amount of blur I could get in a picture of him schooling us all in the sustainable farming of oysters.

Atlantic oysters tend to be smaller in size, briny and taste like the sea, while Pacific oysters have a sweeter, meatier profile; I learned something new while sipping the 50 Degrees Riesling. It was also pretty awesome to discover that with each sip of the wine with a taste of each oyster, a different flavor was left behind on my palate (something the crowd confirmed as well). One pairing left a grapefruit flavor, another apricot jam-like sweetness, another amplified the saline qualities, while yet another left a minerally/stony sensation.

Now, while we are hamming it up during presentation of one plate, another is being worked on in the kitchen. It takes considerable coordination to get 76 plates out in a timely fashion. Meanwhile, my job is to keep the conversation flowing; talking wine, answering questions, and generally “filling air time” during transitions from cleanup to the next dish where possible. Also from a service standpoint at these wine dinners, I am typically served first so I can taste components of the dish with the wine. This way, I can prepare for feedback, because going through my head are these kinds of thoughts:

“…people are going to notice the rosemary with the grilled oyster right away with the wine…”

“…what happens if I taste the pasta with the Chenin Blanc on its own vs. with the fried oyster? Will we lose anything in the overall effect?”

“…the smokiness of the oyster in the salad is really enhanced by this Corsican wine. People will either love that or hate it. But it seems like the wine pairs beautifully with the salad without the oyster…made the wine taste fruity and the tarragon in the dressing popped…”

“…the Cabernet Franc fades behind the braciole…I forgot to account for the pine nuts and raisins in the stuffing…maybe Southern Italy would have worked best here with a Primitivo from Puglia…”

“…we nailed the dessert pairing…can’t wait to talk about this…”

By the way, I spoke these thoughts out loud once our attendees provided their opinions and commentary on the pairings. As the one doing the most interaction with the room, not only do I have to be prepared to speak about the wines themselves, but I have to react quickly and intelligently, make my notes, and most of all be transparent about the food and wine experience for each dish. I have to anticipate questions. I have to be prepared for which sensations will be off-putting to some that could be amazing for someone else. 76 unique palates, all picking up something different across six courses…that’s a lot of impressions being made!

Here’s another thing that I didn’t account for…acoustics of the room! I initially did not realize the folks in the back were having a hard time hearing me, so I started to move around the center of the room rather than stand up front, especially after going around the tables to see how everyone was doing; I wanted to get feedback on the fly so I could make adjustments to my presentation as necessary.

After what felt like continuous talking for three-and-a-half hours, it all came to a close and we sent 76 people home happy and feeling like they got their money’s-worth for the evening. And once everyone heads out, it’s time to clean up, gather up any leftover wine, clear away any other utensils and service items, and arrange the tables and chairs in the room back to the way it was for regular service in the restaurant.

It’s an awesome experience to present the potential of different food and wine combinations, and Friday night reminded me just how much work goes into making a wine dinner successful. I hope I was able to give you a glimpse into the preparations that go into having it all come together. Get in touch if you have any questions!

*Big thanks to Chef Liv, GM Jennaya, Mr. Paul Formica, Will (who represented Fishers Island) and the entire staff at Flanders Fish Market who busted their tails from start to finish to make the 18th Annual Oyster Dinner a memorable one.

What Are You Bringing To The Table?

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

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

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

Skip the “big” wines”

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

Skip the acidic wines

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

Go classic: Pinot Noir or Gamay

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

If you smoked your turkey…

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

Be daring: Go with an aromatic white

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

Cheat and bring bubbly

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

Try Sherry

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

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

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

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

Does Vintage Matter? Make It Matter To You

One of my goals when I write posts is to get you more connected to wine and spirits. Obviously, if you are reading my articles, you like to drink a good beverage and want to know more about what you just gave your liver to process. However, it's good to establish a real connection with your wines and spirits to gain an appreciation for them.

If you are one to pick up a publication like Wine Spectator, Decanter, or something along those lines, you will recognize a bunch of topics that are frequently discussed. The concept of terroir generates a lot of debate. "Rosé All Day" is a mantra meant to get you to enjoy dry pink wines all year round. However, the number one topic enthusiasts, experts, and retailers obsess over is vintage.

By the way, all the term "vintage" means is the year the grapes were harvested to make the wine in the bottle you purchased. That's it. Yet, vintage is a drum that gets beaten consistently, because every vintage experiences different weather conditions from its predecessor. Things like number of sunny days, rainfall, wind, and timing of these conditions in the growing season can all impact the health of wine grapes and the grapevines themselves. Each vintage will show different characteristics in the finished wines. For (very general) example, dry, sunny years give lots of potential alcohol and ripe fruit flavors. Rainy years might lead to lean, acidic wines. Cloudy years lead to green/unripe flavors. Hot years may show very little acid and full-bodied wines.

The majority of wines that hit the market are going to be drinkable, no matter what the vintage is. 95-98% of what you see is meant to be consumed within the first couple of years of the vintage. The remainder is built for long-haul aging in a cellar, and vintage matters a lot in this case. In order for a wine to go on and develop more interesting flavors over time, you need alcohol, acid, fruit concentration, tannin (in the case of red wines), and residual sugars (frequently needed in sweet white wines, but also important for Port). All of these elements help preserve a wine.

Wines made from Nebbiolo are great for cellaring; they are loaded with acid, tannin, alcohol, and fruit concentration. Talking to people helped me land these for my own cellar.

Now, I have a question for you: does any of what I wrote matter to you? If it does, cool. Find some wines ready to throw into your cellar. Barolo, Bordeaux, and Brunello are all suitable examples for you. If the answer is "no," that's good, too. You don't have the time to wait, or those styles of wine aren't your thing. You like dry unoaked white wines, such as Sauvignon Blanc or Arneis? Make sure you aren't buying a wine whose vintage is more than two years old. Same thing applies to rosé wines as both will lose the vibrant fruit with time.

Another approach: use the vintage to make the wine buying experience more personal. For our 10th wedding anniversary, The Greatest Wife In The World and I enjoyed a 2006 Brunello together a couple of years ago. This year, I picked up a 2008 Rioja Reserva for good friends celebrating their 10th anniversary. Here's something else for you: I recently found out the 2016 Port vintage is about to be a "declared vintage" (for more on what that means, see my Port guide! ). This means all three of my sons were born in Vintage Port years. I am buying a bottle from each vintage to enjoy when they turn 21; whether or not I include them in the drinking portion remains to be seen. Additionally, I already have a 2007 Barolo and 2011 Barbaresco on hand, since The Greatest Wife In The World is not a sweet wine fan, and we both adore Italian wine. In the coming months and years, get ready for the 2016 wines with aging potential to become available.

Certainly, doing some web research can help with your quest to find the right wine, but visiting your local wine shop and talking to the fine folks there, they can help you find a bottle in store or track it down through their distributors. Make vintages work for you, whether you are looking for a youthful/fresh/lively wine or one that can mature and go down velvety smooth. Need a handy-dandy vintage chart? Use this guide to help you. Note that all of what I discussed is simply a guide and not a hard-and-fast rulebook.

Of course, if you really get stuck, then please...reach out to me! I'm happy to get you turned on to a great wine from any vintage and price bracket. Make the vintage special to you.

Recovering from a 40-Day Blitz, Part I

This could not be more true about me at this stage of my life.

Well, here we are. It's 2018, and with the way Thanksgiving landed on the calendar this year, there was roughly one extra week leading up to Christmas Day. That's seven more days of rich foods, dessert after lunch, and holiday parties with friends/family/co-workers (I'm already full just writing that last sentence). Additionally, we blew through our budgets for holiday goodies, picking up gifts for others, a roast, baking supplies, booze...whatever it was, December tends to be a time of indulgence among all the cheer and giving.

Who needs resolutions?

Some of you are looking to get back to some healthier eating and drinking patterns if you went too hard the past forty days. Perhaps your body is looking for a vegetable or a salad to help get things right, maybe even some seafood. If this is the case and you are also a wine-drinker, we can restock the cellar with some solid everyday white and red wines that pair well with some of these so-called "detox" foods, yet still offer warmth and satisfaction considering that a large swath of the country remains under Old Man Winter's icy grip.

So as I warm up my writing chops for this year, I'll keep things simple. Two white wines and two red wines are listed below to help you get 2018 started right. It's a new year, so get to know a some new grapes while enjoying some old favorites.

Michel Gassier Cercius ($12): Costières de Nîmes is an outlying region of the Rhône Valley of France, where the bulk of Gassier's wines are labeled. It is a winemaking region that frequently delivers great value in its red wines, and white wines are incredibly cheap. The Cercius is a non-standard blend of Grenache Blanc and Sauvignon Blanc, offering a great balance of texture, body, and mouthwatering acidity that will work with your salads.

L'Ecole No. 41 Old Vine Chenin Blanc, Columbia Valley ($16): This is a great New World take on a Vouvray (Loire Valley) style of Chenin Blanc. Unoaked and fruit-forward, this is a refreshing Chenin Blanc with passionfruit, citrus, and golden apples on the palate with a pleasant floral aroma and a touch of sweetness on the finish. This is going to be tremendous with some sushi or exotically spiced dishes (Thai or Indian cuisine). 

Georges Duboeuf Beaujolais-Villages ($11): This is a versatile old favorite that is great to keep on-hand when you need a light, fruity red. Bursting with red berry fruit, you can enjoy this with sauteed leafy greens like kale and Swiss chard, but it is light enough in tannin where you can also pair this with fish rich in Omega-3s like salmon (FYI...full-bodied, high tannin reds do not mix well with salmon's Omega-3 compounds, leading to a metallic taste in your mouth).

Santa Carolina Pinot Noir Reserva, Maule Valley ($11): Chile is quickly establishing itself as a good source of inexpensive Pinot Noir, a grape that can be difficult to find wallet-friendly sources of good wine. The example from Santa Carolina has plenty of cherry fruit with earthy tones and a spicy finish. If you are a fan of mushrooms and bean-based dishes, this is an easy one to grab.

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...

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!

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!

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.

Sangria: "The Only Acceptable Use Of Spanish Wine"

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Greatest Wine In The World

Everyone has something that is "the best" in their lives:

"Oh, she is my best friend."

Did you see that movie? Isn't it the best?"

"I went to this restaurant the other day, and the soup was the best!"

We do this with everyday life and when it comes to our favorite beverages it is no different. Everyone has a go-to wine, beer or spirit they would reach for every day. We also have favorites for the "what would you have with you if you were stranded on a desert island" drink. When you ask someone what his or her favorite wine is, you might get an answer that involves status, rarity or an iconic brand.

Sancerre is the best, People! The best!

However, did you know that a wine called Sancerre is indeed The Greatest Wine In The World? This is what I was told when I met The Greatest Wife In The World several years ago. Back then, I knew nothing about wine other than the fact I enjoyed knocking back magnums of reds that had pictures of critters on the bottles. The only other white wine I knew was Italian Pinot Grigio. I had no idea what to expect when I was about to taste Sancerre, a Sauvignon Blanc from the Loire Valley of France, considered by many to be the top expression of this grape variety anywhere on the globe.

Tasting this wine with her on that day was a major personal moment. Not only did someone share her own favorite wine with me, but it opened my eyes to what serious Old World white wine tasted like. Sauvignon Blanc is a grape variety that is high in pyrazines, a chemical compound that gives many "green" flavors: bell peppers and grass are two common ones. In just the right amounts, pyrazines can add to the apple, pear, and citrus flavors inherent to Sauvignon Blanc. Coming from the village of Sancerre, Sauvignon Blanc shows a saline tang and slight smokiness (more noticeable in the neighboring town of Pouilly in their Pouilly-Fumé wines). Perhaps you might notice a wet stone character, too (if you want to go outside and lick rocks after a rainstorm be my guest, but trust me...it's not necessary). If you are into goat cheese, it is a spiritual match with Sancerre. With all of its lively acidity, and pungent aromatics, Sancerre will also taste great with seafood like sea scallops or raw oysters.

I sing the praises of Sancerre since it is The Greatest Wife In The World's birthday today. Chances are after youth baseball games and busy work day, a bottle is being opened to celebrate. If you don't want to agree with us that Sancerre is The Greatest Wine In The World...too bad! It is going to be today.

If you want to join us, I have a few to share with you below.

90+ Cellars Sancerre Lot 126 ($17): One of the easiest ways to get yourself introduced to a region you are not familiar with and/or are sticking to a budget, try examples from 90+ Cellars. This particular wine shows grapefruit, soft herbs, and lime zest flavors with just a touch of stoniness.

Domaine Durand Sancerre Réserve ($19): A small producer, Durand's old vine expressions of Sauvignon Blanc show a whole lot of character. Green apples and grapefruit combine with a minerally/rocky/chalky flavor. There's much going on in this fresh and lively wine. To experience it for under $20 is a great value to you.

Domaine de la Perrière Sancerre ($25): This producer allows the fermented wine to age three months on the spent yeast cells post-fermentation, imparting a creamy texture that balances the natural aggressiveness of Sauvignon Blanc. White peaches flavors are noticeable with lemon zest, stones and sea salt on the finish.

Have a personal favorite? Share it with me! I would love to know all about it.

Ask Tony: What's The Deal With Asparagus And Wine?

In my best Jerry Seinfeld voice, "What's the deal with asparagus?"

Welcome to my newest segment: Ask Tony! You have questions, I (maybe) have answers.

Spring's arrival means the first bounty of green vegetables. While these don't make it to the forefront of a meal for some, certainly this is an important time for the vegetarian and vegan diners out there. Still...you should be having greens on the side with your meat dishes! Listen to your parents for once!

Asparagus: rough stuff if it comes in contact with the wrong wine. Proceed with caution!

So among the leafy harvest of kale, Swiss chard, collards, and salad greens also comes the distinct, stalky vegetable called asparagus. It's chemical composition is unique; there are things called "asparagusic acid," "asparagosides," "asparagine," and "asparenyol" involved. These are group of building blocks that make asparagus so asparagus-y. To boot, 60-80% of the asparagus-consuming American population notices quite the "aroma" that emerges when you need to use the potty. All of these asparagus-y chemical components become the bane of many a wine pairing enthusiast. One has to be careful when marrying wines to these spears of green goodness. The wrong choice leads to overly tart, metallic, and astringent flavors on your palate. It's a beyond unpleasant chemical reaction for your senses.

I know...it doesn't sound like there is a lot of upside to getting wine into the equation when asparagus is being served. However, there is always a way. It's not impossible to enjoy both. A really simple guideline is to go for fresh, fruity, unoaked white wines. New Zealand Sauvignon Blanc and Finger Lakes or Alsace Riesling immediately come to mind. You can even go with a Grüner Veltliner, which has always been an equalizer when it comes to greens.

A Grenache-based rosé wine, such as those coming from Navarra (Spain) or from the Côtes du Rhône in France will give you fruitiness if you are not a fan of white wine. If you must have a red, it can be a tougher pairing; any tannins will create chaos. Mild, unoaked, low-tannin reds such as the Gamay-based wines of Beaujolais would be useful in this spot, but go simple. If you spend for the "cru" wines, some (such as those from Morgon, Moulin-à-Vent, Côte de Brouilly, and Brouilly) have tannin in there; you might want to search for cru regions like Fleurie, which are lighter and gentler.

If all else fails, wrap a piece of prosciutto around a bundle of asparagus or cover asparagus with cheese. That will make life easy and you can just drink whatever you want!

Here are a few specific options for you. Try them for yourself and let me know what you think!

If you have questions you want answered, get in touch with me and maybe I will feature your question in another segment!

Silver Thread Finger Lakes Dry Riesling ($18)

Vibrant and peachy, this dry example from New York finishes clean and should help tame the green monster.

Dog Point Vineyard Marlborough (New Zealand) Sauvignon Blanc ($20)

Bursting with passionfruit, herbs and a hint of stony earthiness, the ripeness will work wonders with asparagus.

Vega Sindoa Navarra Garnacha Rosado ($11)

Not having any part of white wine? This simple pink wine gives you lots of strawberry and spiced flavors at a terrific bargain.

Chateau de Pizay Beaujolais ($15)

A producer who has been a longtime favorite at the store, this is straightforward raspberry and baking spice that will satisfy the red wine fan.