Chianti

Let’s talk red wine, let’s talk Chianti. What was once a pizza joint staple is now in the forefront of great red wines of the world. Chianti is the pride and joy of the Tuscan hills of Italy. The wine is a blend of at least 4 different grapes. There are three specific styles of Chianti to consider when shopping, Chianti, Chianti Classico and Chianti Classico Reserva. Keep in mind that the longer the title, the bigger the wine. A good sign of quality on a Chianti Classico bottle is the neck label. If it has a black rooster, or even a fat cherub, it’s an indication of the vintner belonging to a consortium, a council formed in 1924 that approves, regulates and guarantees the wines pedigree. Chianti will strike the eye with ruby red, garnet color. Its nose is a mix of cherries, black pepper and even violets. Its taste will reveal dark cherries and black peppercorns. Serve basic Chianti with pizza, burgers, and even fried chicken. The better Chiantis are well suited for a great grilled steak, pork roast and lasagna. Or, simply serve it with sliced salami and some aged provolone cheese. Chianti, go get some and savor this Italian classic.

Posted by Floyd at 09:54 AM

Wine Tips

The next time you need to cool down a glass of wine, try this tip. Begin by freezing some green and red seedless grapes overnight on a tray. The next day, pop them into a bag and store in the freezer. When guests arrive unexpectedly, and all you have is warm wine, pop a couple of frozen grapes into the glass. The wine will get chilled down, it won’t dilute the beverage like ice cubes and when the wine is gone, you eat the grapes. Here’s another tip: The next time you have some red or white wine left in the bottle, freeze it in an ice cube tray overnight. The next day, pop the cubes out and store in an air tight container in the freezer. When you need just a little wine to jazz up a sauce or deglaze a sauté pan after cooking something, drop in a couple of the frozen wine cubes. They’ll add great flavor without having to open a new bottle of wine.

Posted by Floyd at 09:20 AM

Wines of Thanksgiving

Probably the most challenging meal to pair wine with is a Thanksgiving dinner. When you consider the mountains of food and the variety of textures and flavors, the sheer scope of it all can be daunting. Through years of trying to accentuate the meal with wine and pay attention to the palates gathered for the repast, I’ve found that a collection of wines assembled on the holiday table, buffet style, best serves the varied personalities that require a libation to wash down the feast with. Here are my suggestions. A sparkling wine is just about perfect with a Thanksgiving meal. The bubbles compliment almost any edible component of the feast and are a certain guarantee of gaiety at the table. Just for fun, search out sparkling Vouvray from the Loire Valley of France and let the celebrations begin. Gewürztraminer is complex and full of flavors, a perfect pairing with the myriad flavors at the festive table. California produces several great ones. Big Chardonnays from California are also a serious consideration. The Finger Lakes region of New York State has been consistently producing delicious Dry Riesling and I’d be sure to have a bottle on the table, chilled and ready for the glass. Even a Sauvignon Blanc will work well. For a palate that enjoys a bit more fruit and a touch of sweetness in their wine, a California White Zinfandel is a sensible choice to include on the table. Or, go French and serve up a bottle of Rose’, sophisticated and perfect with the collection of festive foods. The time is absolutely perfect for a Beaujolais Nouveau, a palate pleaser for sure this day. And finally, if a red wine suits your thirst quenching desires, score a bottle of Pinot noir from Washington State or even California. Regardless of the choices you make for your Thanksgiving table, please remember to drink responsibly and to toast the good fortune you and yours partake of.

Posted by Floyd at 10:03 AM

Winning Wines, the Next and the New!

The Finger Lakes Wine Alliance conducted a Vintners Roundtable at Verasions Restaurant at Glenora Winery on October 6th with its focus to simply introduce notable vintages from participating wineries. What transpired was an elegant afternoon repast resplendent with fine wines and fine foods. But, most importantly, the repartee that filled the room confirmed the fact that what’s happening in wine in the Finger Lakes is on the cusp of greatness. The back and forth of those present displayed a depth of knowledge, complete commitment to quality and a mutual desire to share the collected knowledge, resulting in a guarantee for the future vintages to just keep getting better, year after year.

Case in point, a flute of Glenora 2000 Brut. The classic French methode champenoise bubbly surrendered a pleasant nose, then a mouth tease of elegant flavors touched by wisps of yeast. It wonderfully complimented a shrimp appetizer that danced and pranced over the taste buds, alive from the effervescence of the sparkling wine.

Fox Run presented a 2002 Cabernet Franc that was a gem in the glass, dark and rich red. The nose let loose with ripe dark fruit aromas and the finely structured mouth feel culminated in a lengthy finish accentuated with essence of oak. Paired with a rendition of beef Wellington that employed figs made for a match prepared in some sort of culinary heaven.

Ravines Wine Cellars, a relatively new kid on the block, offered up a 2004 Dry Riesling that titillated the nose, tickled the palate with a vibrant acidity and lingered with a crisp finish. Served up with a pan-seared duck breast resplendent with a cherry sauce, this was good food and wine, period.

Dr. Konstantin Frank Vinifera Wine Cellars poured a 2003 Gewurztraminer that did almost everything a sensory active wine of this genre should offer. Alive with aromas in the olfactory department, exciting on the taste buds and long on the finish, it’s a hit. Served with a domestic butternut squash soup that excited the oral cavity, this is yet another winner on the roster of the days tastings.

Call it biased, but the Sheldrake Point Vineyards 2004 Riesling Ice Wine was a show stopper. Created from grapes left to freeze on the vines until January, the golden liquid exhibited aromas of baked apples and really ripe peaches, smoothed over the tongue with a certain, elegant and easy-to-drink viscosity only to finish like a velvet bulldozer of flavor. It was a fine compliment to the apple turnover it was presented with. But, for me, it’s treasure of labor and love that deserves a big glass for best aeration and solitary pleasure point contemplation.

Finally, Lakewood Vineyards shared their 2002 Port, big with cocoa and cassis aromas that displays cherry and raspberry intensity on the palate. Its finish is lengthy and bracing. When tasted with a chocolate crème brulee’, it was a fitting conclusion to a completely pleasant session with wines and their makers.

If one were to take anything away from such a tasting, it should be that the Finger Lakes wine region is poised for the recognition it so rightfully deserves. The majesty of the topography, the devotion of the wine makers and the final product encased in the bottles is a testament to the industry. Hang on, this ride is really just beginning.

Posted by Floyd at 09:43 AM

The Allure of Spanish Reds

One of the oldest and most important wine regions in the world is Spain. Yet, it’s one of the least known among wine drinkers. With a 3000-year history of vine cultivation, Spain produces wines in all categories; delightful whites, full-bodied reds, fine Sherries and even rich dessert wines. For the most part, climate dictates the characteristics of Spanish wines. In the cooler north, the wines are light in both color and alcohol content. While in the south, the wines tend to be fuller in both flavor and body.

Since the Middle Ages, Spanish wine makers have adhered to agreed upon guidelines for producing their wines. But, in the late 20th century, official legislation mandated that a set standard of quality and official authorization of place names should apply. Consequently, wines that meet said criteria are granted an official guarantee, the Denominacion de Origen, which is included on the labels of eligible bottles.

To get a real taste of some Spanish reds, consider sampling a bottle of Rioja, one of the leading red wine districts. All Riojas are blends, comprised mainly of Tempranillo, the unquestionable king of vines in this area. A bottle of Sierra Cantabria Rioja D.O.C. 2002 will be a garnet red in the glass with light brown highlights. The nose is beautiful, rich with red ripe berry aromas, made complex with notes of violets and even distant vanilla.

The taste is round, lush and rich with the flavors of plums and ripe cherries. This precious wine even lets loose with hints of vanilla. The low acidity gives way to a cleansing finish.

From the romantic countryside of Spain comes Vega Sindoa Merlot Navarra D.O.C. 2000. Clean and clear garnet in color, the interesting nose sends forth the scents of leather, oak and even a bit of raisins. The aroma is both warm and rich. On the tongue, the tastebuds will find the wine pleasantly sharp at first, leveling out with a slight sweetness. It’s just plain delicious and leaves the mouth refreshed.

Big, bold and beautiful best describes a bottle of Juan Gil 2002 Jumilla Red Wine from Spain. The instant I pulled the cork, the wines’ perfume drifted in the air. The dense, big purple-ruby color of the wine let loose with the bold scents of leather and oak mixed with blueberries, ripe black cherries and a bit of chocolate. Savored in the mouth, I was reminded of the beautiful flavors of ripe, red berry fruits jumbled together with smoke, a hint of chocolate and some distant raisins tempering the smooth and very, very acceptable flavors that dominate without heavy astringency. The warmth of the finish culminates the wines experience. Snag a bottle and serve it up with a well-seasoned, grilled steak and any other bold flavored beef dish.

“Wine is the most healthful and hygienic of beverages.” Louis Pasteur

Posted by Floyd at 08:49 AM

Fruit Wines

Fruit wines have been around as long as wine made from grapes. Long popular in China, Japan and Slavic countries, strawberries, plums and cherries have been some of the more popular ingredients in these overlooked wines.

On a recent tasting tour in the Finger Lakes, we were confronted with one of the most surprising wine tasting experiences at a place called Torrey Ridge Winery.

Owners John and Esther Earle have been making wines from honey, grapes and various fruits for a long time, and their experience is evident in the glass.

Nestled up to the tasting bar, we opened up to the standard repertoire of Finger Lakes wines, savoring their Seyval, Riesling and Pinot Noir with pleasure.

But, when the Peach Wine hit my glass, the waters parted, the sun shone bright and choirs rang in my ears.

Sound a bit over the top? O.K., I’ll admit it, but this is a great wine.

Torrey Ridge Peach Wine is a beautiful hue of Brazilian rose gold, a solid 24K visual treat. A big fruit nose lets loose with the olfactory essence of ripe peaches, carrying wisps of honey and even distant pineapple in it’s bouquet.

On the palate, this wine is nothing less than a refreshing departure from grape wines. Served cold, you’ll suck this beverage down, allowing it’s mellow texture to light up your palate with the round flavors of peaches and cantaloupe that mixes with elusive honey notes.

The 8% alcohol level makes this perfect summer wine when refreshing your thirst is the objective.

On a second tasting at home, I couldn’t get this wine out of my wife’s hand. We both had fun slowing down our evening to savor and assess the pleasurable aspects of this wine. While some fruit wines can be just too sweet, this selection is a real treasure, made from locally grown, fresh peaches culminating in a truly sophisticated liquid masterpiece.

Another Torrey Ridge selection to seriously consider for a taste trip is their Ruby Red. The semi sweet wine is created from 80% cherry wine and 20% honey wine. Its alcohol is 9% by volume. Poured in a glass, the wine is red, crisp, clear and very attractive. The nose surrenders sour cherry fragrance with hints of honey in the distant. Take a sip and the round, almost buttery texture cascades over the palate with a wonderful sour cherry hit that graduates to a palate enveloping impression of cherries. Its finish is dry, with additional fruit notes.

At the winery, Esther had us sip some of the Ruby Red, then, offered some semi-sweet chocolate mini bites, then some more wine. It was like eating a chocolate covered cherry.

It was nothing less than fun.

My suggestion for your next out door party is to offer some Torrey Ridge Peach Wine as an aperitif, have a wine of your choice with the entrée and finish the evening with some Ruby Red and semi sweet chocolate bites for a simple and interesting dessert.

See how that sits with your friends.

"They say wines gets better with age. I do find that the older I get the more I like to drink wine." -- Floyd Misek

Posted by Floyd at 08:47 AM

Merlot Madness

Merlot has long taken a back seat when it comes to popularity. Documented since the 1st century in France, Merlot is best known in Bordeaux as the grape that helps to soften the youthful astringency of Cabernet Sauvignon wines. Probably the most important and well known of the Merlot wines is Chateau Petrus, which is vinified of at least 95 percent Merlot grapes.

Overall, Merlot wines are less well known by comparison than most red wines. In the 1980’s, with the California wine trend coming on strong, the early to mature allure of Merlot caused a popularity spike that saw good sales and wide spread consumption.

The most recent trend in the red wine industry is all about the mighty Pinot Noir, popularized by the movie “Sideways.”

But, let’s get back to Merlot, a red wine that’s perfect for summer drinking.

The appeal of this wine is that it’s available in several styles. Depending on the region it’s grown in, the resultant wine can be light or full-bodied. And, its characteristics are a pleasure to ascertain in the glass and on the palate.

Take, for instance, a bottle of 2001 White Oak Merlot of the Napa Valley of California. The wine is a deep and dark color, burgundy black almost. Raised to the nose, its bouquet is filled with black cherries mixed with leather and wisps of cedar and cigar tobacco. Once on the tongue, the tastebuds will detect a nicely balanced wine with pleasant fruit accentuated with notes of oak and black currant.

The finish warms the mouth with the essence of crushed black pepper.

My absolute favorite to date is a bottle of 2001 Merlot from Standing Stone Vineyards of the Finger Lakes in New York. The garnet red color has tones of orange in its appearance and the instant it’s poured in the glass, its bouquet is apparent. Really ripe plums, cherries, violets and even rose accents light up the nasal passages.

On the palate, the wine is alive with forward fruit, black currant notes and the distant pleasures of mint, bay leaf and even a hint of clove.

The wine is balanced and delicious from beginning to end.

When enjoying Merlot, consider serving it with Gorgonzola or Brie cheese.

For more fun, pair it with burritos, curry dishes, chicken teriyaki or grilled lamb chops, a good steak and even grilled salmon.

“Wine…offers a greater range for enjoyment and appreciation than possibly any other purely sensory thing which may be purchased.” -- Ernest Hemingway (1899-1961)

Posted by Floyd at 04:36 PM

Kosher Wine

As Passover approaches, kosher wines become the focus of some wine buyers. But, what is kosher wine and how does it differ from non-kosher, everyday wine? First off, kosher simply means fit and proper. Simply put, it refers to strict laws that govern the cleanliness, supervision and processing of food products destined for kosher households.

There was a time when a kosher wine was a sweet liquid, made from the Concord grape almost exclusively in New York State. But, that has changed drastically, with modern kosher wines practically indistinguishable from wine made using conventional methods.

With kosher wine making, the grapes can be grown by anyone, kosher or not. But, once the grapes begin the winemaking process, only rabbinical supervisors are allowed to handle the liquids from the moment the grapes are crushed all the way to the actual sealing of the bottle and cork.

The equipment the grapes are crushed in, all equipment for that matter, must be steam cleaned three times and with the open flame of a blow torch if requested. Even the barrels used for aging the wine must be new and used only for kosher wines. Furthermore, no animal products are allowed in the winemaking process, which eliminates the use of egg whites to help filter the sediment from the wine. Instead, bentonite, a clay material, is employed to drag any sediment to the bottom of the barrel.

Religious purity is of utmost importance to observant Jews. For a wine to retain its kosherness, regardless of who pours it, the most correct and fit kosher wines follow Mevushal, which translates as "cooked." The term is clearly marked on bottles and signifies a process wherein the wine passes through a flash heat pasteurizing process raising the liquid to at least 185 degrees, then rapidly cooling it. When the wine label lists Mevushal, it’s the ultimate kosher application.

Finally, it’s written that kosher wine making laws are the oldest in existence, predating guidelines for appellation control set up centuries later by European countries.

One of the finer kosher wines to choose from is a bottle of Baron Herzog 2002 Central Coast Merlot from California. Once poured into a big glass, the garnet red liquid might show a bit of sediment, normal for wine, which is lightly filtered. The nose surrenders strawberries accentuated with a touch of wood, plum and distant soy sauce.

Crisp acidity is evident on the palate with layers of oak, leather and dark, ripe cherries. A crisp, dry finish completes the tasting experience.

This California kosher red wine is great with lamb and even grilled chicken.

"Wine nourishes, refreshes, and cheers…Wherever wine is lacking, medicines become necessary." From "The Talmud"

Posted by Floyd at 10:52 AM

Wine Party - Sauvignon Blanc

The next time you decide to gather with friends and pull corks, consider this theme for the evening, make it a varietal tasting, with one specific wine represented. When inviting your guests, explain to them that they should bring a bottle of Sauvignon Blanc, but give each couple a point of origin for their wine. You might also choose a vintage to adhere to. That way, you’ll all be able to explore the wine of that grape, but also be able to decipher the nuances of each aspect of the wine that’s all related, but diverse. Since each bottle is from a different part of the world, the wine will take on specific characteristics representing that area of the globe and it’s climate that vintage. By doing this, you invite conversation and discussion, which is what makes gathering with friends and tasting wines so much fun.

One choice might be a California Simi 2003 Sonoma County Sauvignon Blanc. Its faint wheat color is almost clear, surrendering an apparent nose that mixes the essence of dried mushrooms with clean citrus notes. Guests who sip this wine will notice it’s zesty and refreshing taste that has a balanced acidity and a long, sprightly finish. Pair it with goat cheese, feta and even some ricotta.

South Africa can offer up a bottle of Kanu Limited Release Sauvignon Blanc from 2003.

The Kanu is a mythological bird, and it’s said that if one is under its shadow as it flies over; you’ll be blessed with a bountiful harvest. In the case of the wine itself, it’s bounty is a faint gold color that blossoms with a distinctive nose reminiscent of melon, mango and distant honey. Even some green pepper can be detected in this piercingly aromatic beverage. It’s crisp and clean on the palate with hints of lemon and grapefruit popping forth. Its finish is tart and fresh. Present this wine with Brie and Camembert or even Prosciutto slices.

New Zealand offers up my favorite wine for this kind of function, a House of Noblio Icon 2003 Marlborough Sauvignon Blanc. The enjoyment of this wine is a treat both chilled and tepid. Cold, the faint gold liquid surrenders a piercing nose with elusive aromas of herbs and gooseberries. But, let it come to room temperature and the nose graduates to scents of tropical fruits like mangos and papaya layered with honey notes. Sipped chilled, the taste buds will pick up grapefruit and more honey. As the wine warms up, the grapefruit gains personality while the mouth feel or viscosity thickens in a pleasant way, allowing the flavors to blossom. Try this with some mild cheddar cheese or small chunks of Locatelli and crackers.

Of course, you can create this tasting party around any white or red varietal wine. Just be sure to do so responsibly.

“Let us drink to have wit, not to destroy it.” - Panard, 18th-century French poet

Posted by Floyd at 03:04 PM

Easter Wines

The next big seasonal feast on the calendar is Easter, complete with the joys of chocolate and other sugar-laden treats.

For the most part, Americans associate ham with this holiday meal. The tradition has its roots in Colonial North America. Hogs were slaughtered in the late fall, eliminating the need for feeding the animals throughout the winter months. The hams were preserved with salt cures and eventually smoked, adding wonderful flavors. In the five to six months that the process took to complete, Easter arrived. The cured hams were either boiled or baked and the meal could begin.

There is a myriad of choices for pairing wine with a ham dinner. A Cabernet Franc, Gamay, Petite Syrah or even a Pinot Noir will all match nicely with the flavors of ham. But, for my money, I’d suggest a Grenache. And, there are some fine Grenache available which hail from Spain, where the grape is referred to as Garnacha. It just happens to be the most planted grape in all of Spain, with a history of cultivation that’s literally hundreds of years old.

Las Rocas de San Alejandro Garnacha of Spain, vintage 2003, is perfect for your Easter Dinner. A deep garnet color in the glass, the wine displays very attractive legs after vigorous swirling to aerate the liquid. The nose is of medium strength, offering the essence of currants accented with wisps of black pepper, raspberries and strawberries. Savor this wine and see if you don’t revel in its medium body that impresses the tastebuds with nice forward fruit, just a hint of sweetness and a very acceptable and enveloping mouth feel. There’s a pleasant dryness that lingers on the finish, culminating as a warm black pepper glow. This wine is pleasant to drink, especially when paired with the saltiness of the ham.

If you’d prefer a white wine with your ham dinner, consider a wine made with the Chenin Blanc grape. Allow me to gush a moment.

Vouvray is a wonderful wine from the Loire Valley of France, and it’s made solely with Chenin Blanc. Find a bottle of Domaine Pichot, 2003 is nice, and pull the cork. Poured into a big glass, this Vouvray will impress the eyes with the color of a pure mountain stream. This is a gift from Mother Nature. Inhale the bouquet and allow yourself to be captivated with a floral essence that might conjure up a perfume base laden with layers of mango and lilac. When you taste this wine, distant honey will be the very first notable flavor detected which graduates to ripe grape tones, perfect acidity and a beautifully structured wine rich with ripe fruit. The luscious finish washes over the palate, completely convincing the tastebuds that it’s easy to drink and completely enjoyable. Paired with the saltiness of ham, the contrast of this delicious wine is a match made in heaven.

“Wine is sunlight, held together by water.” - Galileo (1564-1642)

Posted by Floyd at 08:47 AM

Italian Whites

It goes without saying that shopping for wines can be a daunting affair. There are so many choices, so many labels and so much information to decipher. One of the most overwhelming collections of wines to choose from hails from Italy. A country known as the “land of the grapevine”, Italy has a long history of winemaking and the distinction of being the top producer in the world.

In the last quarter of the 20th century, Italian wine producers recognized that their wines needed some refinement if they were to compete on a world wide level. As a result, label designations were created and guidelines were established. There are two bits of information on Italian wines that reflect the winemakers’ commitment to quality products. The first is Denominazione di Origine Controllata, usually found just under the name of the wine. It designates an outline of specific place names and the development of wine districts by the government. An inspection period must first be satisfied before a vintner can place the D.O.C. rating on his bottle labels.

The best information you can find on an Italian wine label is Denominazione di Origine Controllata Garantita or D.O.C.G. This signifies the highest category given and reflects a guarantee by the government of the quality of the wine. Armed with this information, Italian wine selecting can be just a little easier.

Palazone Orvieto Classico Vintage 2003 is a D.O.C. rated wine to consider. Clean and clear in the glass, the color is reminiscent of straw. In the nose, the wine offers hints of green apples, green peppers and a distant wisp of banana. A soft acidity glows on the palate, offering fruity and pleasant layers of flavor with a distant bitter overtone. The finish is warm and lasting that glows for a moment or two. Serve this Orvieto with pasta and clam sauce or Italian cheese and some fresh grapes.

Teruzzi & Puthod Vernaccia Di San Gimignano Vintage 2002 is a D.O.C.G. wine worthy of your shopping cart. Vernaccia has been produced since at least the 13th century, maybe before. Its faint golden yellow color sends out a bouquet that’s fresh and clean, offering the scents of celery and lemons. Taste it and see if you don’t find it fresh, lively and bracing. A nice acidity makes it a wine of distinction. The finish is rapid and cleansing. This Vernaccia is perfect with antipasto or grilled seafood made with herbs, garlic and butter sauce.

But, don’t assume that if an Italian wine doesn’t have a D.O.C. or D.O.C.G. rating, it isn’t worthy. Shop around, ask questions and make your own discoveries.

“Never apologize for, or be afraid of, your own taste in wine. Preferences for wines vary just as much as those for art or music.” Hubrecht Duijker

Posted by Floyd at 04:04 PM

Beaujolais

One of the most recited phrases in the world of food and wine is "white wine with white meat, red wine with red meat." But, rules are made to be broken, or at least avoided, with the possibility of substantial palate rewards.

Years ago, I was busy organizing a dinner party for an elegant lady of Asian descent who asked me to select wine for her upcoming event. Since a flavorful chicken dish was the entrée, I was headed to white wine land with my suggestion.

In casual conversation, the lady offered that a Beaujolais wine called Cote-de-Brouilly was her choice, explaining that it was fine with red or white meat. Since she had traveled extensively, had a keen passion for cuisine and had fabulous taste in all she pursued, I bought the wine, cracked open the books and pulled some corks. My discoveries were, and continue to be, delicious.

Cote-de-Brouilly is one of the nine crus wines of Beaujolais-Village and are all made from the Gamay grape grown in Southern Burgundy. Georges Duboeuf Cote-de-Brouilly from Domaine de la Feuille hails from the center of Brouilly where a chapel serves as a beacon for the devotees of this wine. Late each summer, they carry on a tradition of a pilgrimage to Mont de Brouilly in anticipation of a good grape harvest.

In a glass, Cote-de-Brouilly has a depth of color reminiscent of garnets accentuated with the brilliance of rubies. Bring it to your nose and inhale the warmth of fresh ripe grapes.

On the palate, this wine offers an initial dryness that rapidly opens up the well-balanced, full-bodied flavors of red fruits. It’s refreshing and light and deserves to be drunk, not sipped.

Julienas is another wine of note from Beaujolais whose name is literally a derivative of Julius Caesar. It’s a clean, clear, brilliant, garnet red in a glass and in full possession of ripe berries in the nose. This is a firm wine that’s rich and robust on the palate. Julienas is slow to mature by reputation and the longest lasting Beaujolais.

A third Duboeuf selection is Moulin-a-Vent, commonly referred to as "The Lord of Beaujolais" for it’s full-bodied and robust appeal. Swirl the wine in a balloon style glass and marvel at the rich, garnet red color and the attractive legs. There is a depth of aroma that reminded me of pot roast, however crazy that may sound. Drink the wine and the vibrant and active flavor impressions are bracing and clean with a fleeting aftertaste.

Bottom line; embrace the wines of Beaujolais, especially these three. Chill them, serve them, drink them and don’t be afraid to pair them with red or white meats. Remember, there really are no rules.

Posted by Floyd at 09:48 AM

David Bruce Red Zinfandel

The stories and speculation regarding where California’s most extensively planted red wine grape originated have been as complex as the wine it produces. France, Hungary and Italy have all been possible contenders. But, it was a DNA test in the late 20th century that finally settled the score. When the results became official, it was the Apulia region of Italy’s heel that claimed the birthright to Zinfandel, and its’ parent grape the Primitivo. Once planted on Americas Pacific coast, the deep purple grape gained recognition as the wine of the gold rush minions and became known as California Claret. It was the grape juice of choice for Prohibition home wine makers, resurfaced as the popular white Zinfandel marketing miracle of the 1980’s and is now California’s rising star red wine.

Planted extensively in the North West Coast region, Zinfandel does really well in coastal areas that offer cool climates and long growing seasons. The resulting wine is a rich red liquid with a youthful, fresh nose and lush palate personality. Shop for an Estancia 2001 California Zinfandel and you’ll revel in its juicy and complex mouth sensations. This one is prefect with spaghetti and grilled beef. My choice for delicious fun is a bottle of David Bruce 2001 Paso Robles Zinfandel. A deep, ruby red, the color is so intense it almost appears to stain the glass. The nose is filled with black cherries, wild black raspberries and hints of freshly cracked black peppercorns. Just a click heavier than a standard red wine, this Zinfandel is lusciously concentrated. For more serious sipping, search out a bottle of Ridge California Lytton Springs Zinfandel. Composed of 75% Zinfandel, 20% Petite Syrah and 5% Carignane, it’s full-bodied and delectable. It’s also the proud recipient of 93 points from Wine and Spirits magazine. While there are many who suggest pairing a red Zinfandel with grilled, broiled and roasted beef, I suggest you savor one of America’s best red wines with a selection of cheeses. A firm, medium to sharp cheddar, asiago, aged gouda or sheep's milk cheese, monterey jack, creamy gorgonzola, gruyere and even emmentaler can stand up to a bottle of Zinfandel. Pull a cork, sit back and savor a wine with a past that’s now a matter of fact.

Posted by Floyd at 11:18 AM

Beringer Gewurztraminer

Shopping for wine can be a daunting affair. So many labels, so much terminology, so many foreign names. Without a lot of tasting experience, many of us shop for the familiar labels, hesitant with the unknown. One of the most unusual, yet wonderful wines to take a taste gamble on is Gewürztraminer. Pronounced ga-verts-tra-mean-er, this wine is of German origin, and translates as spicy traminer, traminer being the original grape variety. The white wine is characterized by its distinctive character. Wine fans will tell you it has a highly aromatic bouquet, will be slightly sweet, loaded with spices and certainly full flavored.And, if you can score a 2000 Beringer Gewurztraminer from California, all those characteristics will explode on your palate with this wine that’s a circus in a bottle, and I mean that in a very positive sense.

Right off the bat, this Gewurztraminer will please the eye with its pale wheat color that possesses a distant hue of green apples. It’s clear as a bell, a flawless liquid gem. Take a whiff, and your nose will detect a fruity bouquet with hints of apricots, very ripe peaches, even some ripe cantaloupes at a fruit stand in summer. This wine has a beautiful nose. Taste the wine, and at first, its acidity will slam the roof of your mouth with flavors that then burst open at the rear of your tongue. Swallow, and the taste drapes down the sides of the mouth. The second sip can be a bit more interesting on the palate. More spice, more balance and more pleasant acidity will be apparent. There will be more flavor activity to decipher. Swallow, and the mouth is almost peppery as flavors linger and the savory sensations dwell. The finish is long and lasting with innuendos of apricots and peaches detectable. By the third taste, the mouth is awake and alert, waiting for more. I find this wine is almost better when it sits for 10 minutes or so, there’s more taste bursting in the mouth. A Beringer Gewurstraminer is a joy ride, a fun excursion for anyone with an interest in the next and the new for the palate. It’s alive and perfectly suited with spicy Asian foods, even curry dishes. Go ahead, take a chance, and try a bottle soon.

Posted by Floyd at 12:15 PM

GOOD FOOD - IT’S THREE TIMES A DAY AND IT’S LEGAL