Kicking Back: Argentina, Brews, and Sherry

You all know I spend a great deal of time tasting as a professional. Dissecting wines, spirits, beers, and any other beverage is just what I do. However, I also like to kick back over the weekend and simply enjoy something without thinking about it (too much). OK, fine…I taste the first mouthful critically, figure out what is going on, then savor it while watching a movie, dining out, or for nothing more than straightforward pleasure.

And what good is it if I taste these wonderful things and then not share them with you? So here we go with a run-down of everything I sampled over the weekend. It will give you something to consider when expanding your drinking horizons.

Domaine Bousquet Virgen Red Blend Mendoza

It is appropriate that I would have this wine during Lent as this Certified Organic Argentinian blend of Cabernet Sauvignon, Malbec, and Cabernet Franc is Vegan-Friendly (so no animal products were used during the fining process). No oak, no filtration, and no sulfites added, Virgen is packed with blackberry and blueberry fruit flavor and a slight floral/herbaceous note on the nose that complements the fruity fragrance. 14.5% ABV. $15

Firestone Walker Lager, Paso Robles, California

From the Firestone Walker website:

In the words of Brewmaster Matt Brynildson, "Firestone Lager is made for drinking, not thinking. It's about enjoying a good, clean beer."

I couldn’t agree more. When hanging with the family at the Jealous Monk, I wanted something easy to help me wash down the plate of sausage, spaetzle, pierogies, and sauerkraut I ordered for dinner. This German-style Helles has touch of malt and hint of bitterness, which is all I needed. This is a real crowd-pleaser that has lawnmower beer potential. 4.5% ABV, IBU: 17, $10/6-pack

New England Cider Company Passion Fruit Cider, Wallingford, Connecticut

There have been many times I have seen ciders from these folks, and I have passed over them wondering if it would be too sweet. Well, The Greatest Wife In The World ordered this with Fish & Chips, and it was pretty damn tasty. A sweeter cider, but not sticky or cloying at all as it was very well-balanced with a nice zing of acidity. The passion fruit flavor enhanced the fruitiness of the cider, too. Kudos to the New England Cider Company on this seasonal release! 5.2% ABV, $11/6-pack (estimated)

To close out the weekend, I revisited a wine from a recent program we did at the store with Lustau Sherry, the Almacenista José Luis González Obregón Fino del Puerto. Yes, this is a mouthful to say, but you know what? This bone dry, tangy, nutty Sherry is a perfect partner with nuts, olives, cured meats, and a range of hard cheeses. It’s also so good, the entire Lustau evening deserves a post of its own (hint, hint…). 15% ABV. $17/500mL bottle.

How To Write Meaningful Wine Tasting Notes

Make the wines mean something to you.

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

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

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

Your notes need to be somewhere in between…

“This is good.”

and:

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

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

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

Observe It

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

Smell It

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

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

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

Taste It

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

Savor It

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

Personalize It

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

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

Share It

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

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

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

Wine: Menade Rueda Verdejo

Supplier/Importer: European Cellars

Vintage: 2016

Price: $15

Color: Golden

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

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

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

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

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

Just Taste It: Parés Baltà Blanc de Pacs White Blend

“Just Taste It” is essentially the phrase that best described my food and drink upbringing. Family members would just put something in front of me and implore me to taste it until I actually did. I am now going to do the same to you by giving you a snapshot of something I tried that I think you will like if you give it an honest shot.

So what is this wine?

A white wine blend of grapes that are traditionally used in the Spanish sparkling wines known as Cava. Imported by Broadbent Selections.

Marta Casas (L) and Maria Elena Jimenez (R) of Parés Baltà

Who makes it?

Parés Baltà of Penedès, Catalonia, Spain…Maria Elena Jimenez and Marta Casas are the winemakers and grapegrowers at this small estate, producing organic and biodynamic wines. My first exposure to their product range is with their Cava Brut, but they make a dazzling array of red, white, and rosé still wines for reasonable prices.

What’s in it?

47% Parellada [pah-ray-YA-dah]: a local white grape that is valued by Cava producers for its acidity and freshness, two aspects that are essential for the lively nature of a sparkling wine.

31% Macabeu [ma-kah-BAY-oo]: also referred to as “Macabeo” in southern France or “Viura” in the Rioja region, this white grape offers body and potential alcohol to a blend while withstanding the threat of oxidation (which can lead to tired, caramelized wines). It’s fairly neutral in flavor, too, and acts as a vehicle for bubbles.

22% Xarel-lo [shuh-REL-oh]: very intense earthiness on the nose and the palate, a little of this white grape goes a long way in everyday Cava wines. The Gran Reservas and vintage Cavas might feature a higher proportion of Xarel-lo as the strength of this grape tends to stand up over time, evolving into a more mushroom-like savory flavor.

How is it made?

Each grape is fermented into its own wine separately in stainless steel tanks, then all are blended together afterwards. Cool fermentation over a long period of time (10-17 days) allows delicate flavors and aromas to be preserved. Zero oak treatment. 11.5% abv.

How does it taste?

Light-to-medium bodied, with golden pears complemented by floral notes on the nose. Soft texture and fruity on the finish. Refreshing.

How do I serve it?

Chilled, but not ice cold (take it out of the fridge for 10 minutes then pop the cork. With the season changing to spring, this is going to be one you want to have on-hand as the weather warms up. Additionally, if you are a shellfish fan, particularly sauteed shrimp, this is a wine for you. Hell, if you like to do seafood boils, pick up a bunch of bottles of the Blanc de Pacs.

How much?

About $12. This is a great change of pace from many comfort zones. Blanc de Pacs has more texture and aromatics than a Pinot Grigio from the Veneto, a different fruit flavor from New Zealand Sauvignon Blanc, and less weight and richness than Chardonnay. It all depends on what you what to get out of your wine drinking experience! For a long time here in Connecticut, we only had access to the Cavas of Parés Baltà, but these non-sparkling wines are beginning to make their way here and should be showing up in your local markets soon enough. Enjoy!

It's International Grenache Day!

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

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

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

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

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

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

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

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

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

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

The Obligatory Wine With Halloween Candy Post

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

White Wines of Spain: You Are Missing Out

One of the things I really enjoy about my time at the Divine Wine Emporium, is the opportunities I get to conduct a casual Saturday afternoon tasting. It is a chance for us to introduce our customers to new grapes, new regions, and new stories. In the summer months, we get to kick back outside on the deck and enjoy warm days with chilled wine. So when The Boss and I discussed a theme for the tasting, his suggestion to showcase white wines of Spain really got me thinking about something: Spain's white wines are incredibly underrated.

Sauvignon Blanc, Pinot Gris/Grigio, and Chardonnay sort of rule the white wine landscape. A large percentage of the wine-drinking population knows those grapes. Riesling, while not universally loved (in the USA, anyway), is still plenty popular and can reach incredible heights in Germany, Austria, and the Finger Lakes of New York. Signature varieties such as Austria's Grüner Veltliner and Argentina's Torrontés are identifiable white wines of those respective countries. In Castello d'Ambrosini, this house loves the range of French and Italian white wines available to us; we rarely meet one that we don't enjoy.

So that leaves us with Spain, whose most popular wine is the red Rioja. Beyond that, so many red wines of Spain have gained traction in this country. The Ribera del Duero region is gaining the respect of Rioja. Wines made from Monastrell grapes in Jumilla give big, bold fruitiness and power. The light red wines made from Mencia in Bierzo. Catalonian regions have a boatload of international red grapes like Syrah, Cabernet Sauvignon, and Merlot thriving.

But we are not here to talk about the red wines today. In fact, sitting there right under your nose (at consistent price points, by the way), are Spain's incredible array of white wines. For a long time, we really only had broad access to Rioja's white wines. Back in the early days, too many of these white wines were heavily oxidized and bland with very low acidity, thanks to warm fermentations in large wooden vats...not exactly a way to attract consumers to your wines. When stainless steel tanks were brought into the wineries, easier temperature control became possible, which meant cooler fermentations to preserve the natural fruit flavors of the white grapes. With that revelation, it opened the door for so many native Spanish varieties to shine both domestically and overseas.

The wines we chose really displayed the nuances of the different grapes; variations in fruitiness, nuttiness, texture, and overall complexity showed up easily, especially because we could taste everything as a flight! Here is a rundown of the five wines we sampled on Saturday; you can play along at home for roughly $75!

Legado de Moncayo Campo de Borja Garnacha Blanca ($13): Garnacha Blanca is the same as Grenache Blanc, a grape used in many southern French white blends. This producer is situated in the region of Campo de Borja, which is typically known for red Garnacha wines, but devoted a plot of vineyard land to the white grape. This Garnacha Blanca is refreshing with green herbs, Granny Smith apple, and lemon flavors. It was hot outside on Saturday, and this went over very well with those who joined us right after coming over from the beach.

Bodegas Godeval Armontes Valdeorras Godello ($19): Godello was a grape that nearly went extinct until the Palacios brothers rescued it in the 1970s. With proper site selection in regions such as Valdeorras in the southeastern corner of Galicia, Godello's fortunes turned for the better and have been trending upward since. A blast of lime zest on the nose, followed by citrus, stones and minerals on the palate, this is an incredible wine and well worth the spend. I have yet to have a bad wine made from Godello.

Bodegas Shaya Rueda Verdejo ($15): The region of Rueda is a white wine-only production zone that is located not far from red wine region of Ribera del Duero. Rueda is where the Verdejo grape calls home, but traces its origins to North Africa roughly 1,000 years ago. Like white Rioja, Verdejo-based wines were often heavily oxidized, but now show best in the fresh style made in stainless steel. This example from Shaya does ferment about 25% of the wine in barrel, giving an almondy flavor that complements the pure peach and nectarine fruit. A creamy texture is created through aging the wine on the lees for six months.

Orowines Kentia Albariño ($14): You may remember this wine from my post on Albariño. It's still as good now as it was then.

Enate Somontano Chardonnay 234 ($14): So we decided to throw in one of the international varieties just to show an expression of Chardonnay in Spain. Somontano is located in the foothills of the Pyrenees, which shields Somontano from harsh, wet, windy weather from the north, leading to a warm-to-hot and dry climate. As a result, Somontano can work with just about any grapes the soil will take as they can all ripen somewhat reliably. Case in point, this Chardonnay is very full-bodied, rich, and ripe. While not overly aromatic, the palate bursts with tropical and exotic fruits, similar to an Alsace Gewürztraminer, finishing with a sensation like you just ate a slice of peach pie. If you are a fan of New World Chardonnay, this is a must-try!

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!

In The Community

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

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

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

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

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

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

Fun To Say, Fun To Drink: Albariño

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

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

Al Barino, used car salesman. 

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

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

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

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

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

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

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

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

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

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

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.

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.

New In Town: Wine, Food, Music & More

After a little time off, I'm back with lots to share. With each passing day, I learn more and more about how vibrant my shore town is in the winter time. I am also fortunate to have landed at a great shop that isn't all about itself, but rather cultivates partnerships throughout the community to put on some fantastic events. 

This is a loaded week, and the Nor'easter will be out of here by the time we get started. If you are in the area, come by and see me or any of our great people in town!

Photo of the Douro Valley from the IVDP web site

Wednesday, January 25th, 7:00pm: I'm teaching a Port 101 course at the Divine Wine Emporium classroom! Port wine's fruity and fiery character makes it a great way to end a meal or enjoy as a nightcap. You will learn everything to do with Port from vineyard to bottle, and we are tasting six different styles (including a Vintage Port). All of this for just $20 per student. You can call us at the store, 860-691-1053, to register and make payment.

Thursday, January 26th, 6:30pm: Flanders Fish Market & Restaurant Food & Wine Series - Spanish Edition. Last week's Italian session welcomed 62 guests! Can we top that number this week? Ken Turcotte, Owner of Divine Wine Emporium, and Olivia Formica, Head Chef of Flanders Fish, will present four small plates and five wines for just $35 per person. Call Divine Wine to make your reservation. We have received overwhelmingly positive feedback about these evenings, and we can't wait to bring it to you again on Thursday. Can't make it? No problem...next week's final session will be a French theme.

Friday, January 27th, 7:00pm: Chris Leigh, Director of the Mystic Blues Festival and Owner of the String Theory School of East Lyme, joins us for a concert in the classroom! He will be joined by another unbelievable local musician, Josi Davis, who has performed for us several times in the past. $10 payable at the door, all proceeds will go toward this summer's Mystic Blues Festival! Call the store to make your reservation!

Friday, January 27th-Sunday January 29th: Mohegan Sun Wine Fest. It's a huge show; I have never been, but possibly going on Sunday. Details are included right here for you!