Sightseeing - La Recoleta Cemetery

This post has really nothing to do with wine but La Recoleta Cemetery in the upscale neighborhood of Recoleta in Buenos Aires is a fascinating place to visit. This is where the most prominent families of Argentina are buried or interned, including Eva Peron. The cemetery resembles a tiny town with elaborate and ornate mausoleums and statues. If you plan a visit to Buenos Aires, then this should be a must on your sightseeing list.

This is where Eva Peron rests in peace along with other members of her family.

Breakfast with the Jerry Bruckheimer of Wine - Michel Rolland

We were headed out for a full day of sight seeing today and decided to get a nice solid hotel breakfast in our system before hand. My friend and fellow MS colleague, Fred Dexheimer, looked across the table and said, "Hey, that guy looks like Michel Rolland." We looked over and sure enough, it was him. Mr. Rolland is one of the most influential and controversial winemakers in the world. He consults for over 100 wineries in 12 different countries. Needless to say the man is always on the move so it was shocking to see him in person just sitting there eating toast and looking....well normal. Our guess is he was in town for his Argentine wine project - Yacochuya. And yes - I was a complete nerd and shamelessly took his photo but this is the sort of thing that gets wine geeks excited.

How Chimichurri Came to Be

Sommelier Marcelo Rebole shared with us a great story of how chimichurri got its name. Chimichurri is a sauce made of herbs, spices, oil and sometimes garlic and if often used on grilled meats in Argentina. There are various versions of this story but the gauchos used to prepare the meals for the landowners who were mostly British at the time. The Englishmen would say, "Bring me curry!" which the non-English speaking gauchos eventually corrupted into "Chimichurri". If I don't learn anything else on this trip, that story is all I need. Fascinating.

Argentina Tasting with Sommelier Marcelo Rebole - Palacio Duhau, Buenos Aires

What better way to start off a wine vacation in Argentina than to have perhaps one of Argentina's best sommeliers, Marcelo Rebole lead a discussion and tasting of some of the finest wines of his homeland which he personally selected for us to try. Marcelo is the charming sommelier for the Park Hyatt Palacio Duhau in Buenos Aires and a great ambassador for the wines of Argentina. It was a wonderful opportunity to get a perspective from a fellow sommelier and and learn how important wine is in Argentine culture. I would like to share some interesting tid bits that I learned from his presentation. Further below you will find a list of the wines we sampled along with my tasting notes.

Argentina has over 1800 wineries but only 300 wineries export to the United States. There are 145 wineries in the Argentine Wine Association and they are responsible for over 90% of what is sold in the US. The great majority of what is produced in Argentina stays in Argentina.

Argentine wine culture is born from an Italian ancestry. Per capita wine consumption in Argentina is 30 liters per year. The US consumption is approximately 11 liters per year - the same as Chile. I'm pretty sure my consumption is closer to Argentina.

Argentines drink 60% red wine since their diet consists mostly of red meat. The average Argentine consumes 150 lbs of red meat every year. The beef is often cheaper than tomatoes.

The most popular white wines include Torrontes and Chardonnay. Torrontes is a cross between Muscat of Alexandria and Criolla Chica (a local Mission grape). Torrontes used to be bottled in brown Riesling bottles to prevent it from oxidizing too quickly.

Chandon is a synonym for Champagne or Sparkling wine - sort of like Kleenex doubles for facial tissue. Moet Chandon own 85% of the sparkling wine market in Argentina. If you want bubbles, just ask for Chandon but this does not mean you will end up with a Moet product.

We tasted an exceptional group of diverse wines made from various varietals and blends. The selections were not your average everyday wines but some of them would blow $100 California Cabs right of the water. The tasting was very special but if I had one complaint, I would say that some of them were a little too high on the alcohol. A few of the wines registered at almost 16%. They reminded me a bit of Kathy Griffin - loud, brash, in your face, a little goes a long way but at the same time intelligent and entertaining.

Here is a list of the wines we tried (I will update with the vintages once we receive the formal list, this is from my personal notes). I have seen many of these wines in the US but am not 100% sure what the retail prices are. You can always Google them to learn more.

2008 Crios de Susana Balbo Torrontes - geraniums, apricot skin, green guava, tropical fruit burst, crisp with honeysuckle floral notes.

2008 Terrazas Unoaked Torrontes Reserva, La Salta - slight medicinal aroma, high acid but with a crisp, broad texture. Drier than the Crios but also seemingly higher in alcohol.

2006 Quara Oaked Torrontes, Salta, Cafayate Valley - touch of pink hue with brass tint, notes of nutmeg, spice. Reminds me of Alsace Pinot Gris or a white Rhone blend. Very impressive and would pair well with molecular gastronomy dishes.

Chacra Pinot Noir, Patagonia, Rio Negro - Patagonia is currently Argentina's most up and coming region and is known for the production of Pinot Noir. Smoky, Mezcal tequila like nose, rubber, fleshy, dry firm tannins, bacon, feral. Not exactly a pretty Pinot Noir. Reminds me of Alsace Pinot Noir.

Achaval-Ferrer Finca Altamira Malbec, La Consulta - smells and tastes like a cross between Italian Brunello and ripe, figgy Amarone della Valpolicella. Warm on the palate with notes of dried leaves, raisins and stewed fruits. Definitely more terroir driven.

2004 Catena Alta Malbec, Argentina - 100% new French oak and it shows, toasted coconut shavings, kirsch liqueur, very ripe and concentrated yet silky. Fine firm tannins - definitely an exceptional wine.

Bodega Colome Reserva, Calchaqui, Salta - This is made by Hess Collection winemaker, Randle Johnson. Aromas of fresh turned soil, beets, cocoa nibs, glides down, very silky and smooth but still has nice acidity. A great bottle of wine.

Yacochuya, Salta - 90% Malbec, 10% Cabernet Sauvignon - strange herbaceous nose - almost like thyme, rosemary or hemp. Palate is much different with tons of ripe extracted fruits, fleshy texture. Definitely interesting. A Michel Rolland project.

La Riojana Raza Syrah, Famatina, La Rioja - blueberry syrup cooked with thyme, high acid, very well extracted. Nice to try a Syrah from Argentina.

02 Bodega La Rural Felipe Rutini Apartado - Cabernet Sauvignon/Malbec/Shiraz - cassis, herbaceous, very Bordeaux like in the nose, cooler climate style, more traditional French like in nature - old school.

03 Enzo Bianchi Red Blend, San Rafael, Mendoza - grown at 600 meters above sea level. Blend of Cabernet Sauvignon/Merlot/Malbec - elegant old school style. Riper than the Apartado.

Mendel Unus - 65% Malbec, 35% Cabernet Sauvignon - full, fleshy style with notes of ripe figs, blackberries and almost a port wine like nose. Impressive.

Luigi Bosco Icono, Lujan de Cuyo - Blend of Cabernet Sauvignon and Malbec - I don't know why I did not write something about this wine, I guess my palate got tired at this point.

Cobos Unico - 61% Cabernet Sauvignon, 39% Malbec - rich and full bodied. Made by Paul Hobbs, very concentrated yet super silky. Ripe raisins, figs, very warm but definitely enjoyable.

Traveling In the Company of Strangers

After a 10 hour flight from Dallas, I finally make it to Buenos Aires. I don't know about you but I never have that type of luck where I get to sit next to someone interesting or good looking on a flight (aside from my husband of course). This time I figured would be no exception but at least I had the majority of a row of seats all to myself so I quickly confiscated all the blankets and pillows to make a nice comfy bed. Then all of a sudden the very handsome Patrick Dempsey look a like sitting behind me asked if I was traveling alone and offered to sit next to me to keep me company. OK - this never happens to me! I weighed the pros and cons of giving up possible sleeping area for the chance to flirt with a good looking stranger for 5,000 miles and I ended up choosing the former - sleep is way too important to me and besides I'm a happily married woman. Then again, you can look at the duty free catalog all you want - you just can't buy anything. I was satisfied with my decision until right before take off when an older Taiwanese woman jumps out of nowhere, forces her way in to my row and parks herself in the middle of my sleeping quarters. She showed me her boarding pass which placed her several rows back so I tried to explain to her that this was not her seat and she needed to move but she spoke zero English and she kept smiling and nodding at me with this innocent look on her face. Patrick Dempsey even offered to exchange seats with her and I thought, heck I gave up Dr. Mc Dreamy for for this? Mrs. Taiwan would not budge so I decided this was my fate, the cabin doors soon closed, the flight attendants prepared for departure and the plane took off.


An hour later, the drink cart finally came rolling around and I was happy to discover that my $6 would be well spent on a split of Santa Rita Sauvignon Blanc from Chile. I ordered two. The meal was a choice between bland and blander. I think I ended up with blander - thank goodness for my Fiesta Mexicana salad from earlier. I drained my two portion control bottles and watched a movie with Luke Wilson portraying a dramatic role in Henry Poole Was Here. His character has months to live so he moves back to his hometown to spend his final days and then mysteriously an image of a blood weeping Jesus appears on the back wall of his new home. His Hispanic neighbor thinks it's a miracle and consults with the priest who is played by George Lopez. Meanwhile, Luke falls in love with his pretty neighbor next door and her autistic daughter who does not speak but carries around a tape recorder. The little girl touches the wall and all of a sudden she is cured. It turns out anyone who touches the wall is cured from whatever ailment. Luke is all stoic about it and doesn't want to believe yet he doesn't want to die because he wants to play house with his neighbor and all he has to do is touch the stucco and everything will be fine. I won't give away the whole story but you can see where this is going.

Three hours down, I finally fell asleep on my truncated bed. At several points during the night I felt someone prodding me. No it wasn't Patrick Dempsey. Mrs. Taiwan must have been worried about my comfort as she kept me covered with blankets and stayed upright the entire night so I could stretch my feet across the row. I pulled my legs closer to give her more room but she kept grabbing my legs to pull them straight. Don't ask me why she was doing this but I certainly appreciated the grandmotherly like gesture. I felt like a jerk for for being so selfish earlier so I tried to make amends. In the morning, I asked her how to say Thank You in Taiwanese and she responded, "You India." Sure Patrick Dempsey was good looking but Mrs. Taiwan took the cake and offered me a slice. Welcome to Buenos Aires!

Wining and Dining Airport Style

Surprise, surprise. My flight from ORD lands earlier than expected in Dallas. The travel Gods are smiling upon me. I have about two hours to kill before my flight to Buenos Aires so I head over to the Admirals Club to score Internet access, food and something to drink. There is something really provocative and entertaining about watching people drink at an airport bar. Everyone does their best to keep busy by sending blank stares towards the TV screen, maybe they thumb at their Blackberries or exchange mindless banter with the bartender about the weather or their destination city. The bottom line is you drink at the airport because you are bored out of your mind and there is nothing else to do. It’s all very Bill Murray in Lost in Translation. With some airport lounges the alcoholic beverages are complimentary (the Admirals Club makes you pay) which means you don't care what's being served because it's free - kind of like you don’t complain about the warm Chardonnay at a wedding. When money is involved, your scrutiny increases. When I find myself in a situation where I’m not sure how long the wines were opened or if the selection is less than ideal then I will always order Sauvignon Blanc since it’s really hard to screw up. I ordered the Sea Glass SB to go along with my Fiesta Mexicana salad and it was not half bad. Airline and airport food can be summed up by that old Woody Allen joke from Annie Hall where he describes two older ladies complaining about the food at a Catskill Mountains resort. One lady says, “The food is so awful here.” To which the other responds, “Oh I know, and such small portions.” I would extend this sentiment to the wine as well.

I'm off to South America!

My bags are packed and I'm off to the airport for my flight to Buenos Aires. For the next ten days, I will be visiting and tasting my way through the wine country in Argentina and Uruguay. Please be sure to check in for my daily updates!

Flashy Yet Frugal Fridays - Feudi di San Marzano Sud Rosso Salento $10

I'm not sure if wine stores have the equivalent of "Black Friday" for wine deals but in case they don't you can pick up this ripe and robust blend of indigenous Italian varietals (Aglianico, Malvasia Nera and Sangiovese) for around $10 dollars per bottle. The grapes are grown in Puglia, an area known as the grain belt of Italy, so feel free to pair this with tomato based pasta dishes or even Chili or Cacciatore made from left over turkey. The climate in Southern Italy is warmer so the wines pack more of an alcoholic punch and the fruit profile is much riper with notes of raisins, figs and stewed fruits. The Sud is similar in style to Primitivo, a popular wine from Puglia, but just a touch lighter which is fine if you don't want anything too extracted.

* Please note that prices on wines will vary depending on which store you purchase them from.

By Request - Our Card Catalog/Wine Cellar

In a previous post, I mentioned we store our wine in a card catalog and several readers wrote in requesting details so here it is.

My husband Chach, found a posting on Craig's List where someone in Roger's Park was selling a card catalog. Being a writer he felt it was his duty to preserve a piece of biblio history and he became obsessed with getting one for our house. I said, "What the heck are we going to do with a card catalog?" He said, "I want to keep it as a pet!" By the time I gave in, someone beat him to the punch and scooped the Rogers Park piece from under him. Defeated yes but Chach is not the type of person to just give up. He was soon trolling Ebay for other possibilities and he finally found a seller, Anderson University in Indiana. This piece was in their library for fifty years. When the catalog arrived, I was surprised by how beautiful it was and it is exceptionally heavy and large but the question remained, what are we going to do with it? I realized the drawers were long and wide enough to fit wine bottles so we turned it into a makeshift wine cellar. It is a bit of a challenge to figure out where we put what but this is part of the fun. Since we don't age wine and drink what we buy within a month of purchase, this type of storage serves us well. If you are looking to age wines long term (1 year plus) then I would suggest using a space where the temperature is close to 55 degrees as possible and does not suffer from huge temperature spikes like a basement or cool closet. Don't ever store your wines long term in or on top of the refrigerator or near a heat source like a window, stove or heating unit. Cork finished wines should also be stored on their sides to keep the cork moist. Wine specific refrigerators can now be purchased at reasonable prices and can be useful if you don't have ideal storage conditions in your home. Both whites and reds can be stored at 55 degrees.

Cocktail Time with Sandra Lee

I am absolutely obsessed with Sandra Lee and her Food Network show Semi-Homemade. When I first came across it, I thought the Food Network was doing an SNL like parody show on what not to do in the kitchen but Sandra is for real and she is my guilty pleasure. She uses 70% store bought items like frozen chopped onions, powdered hollandaise, cream of chicken soup, Jello pudding mixes and a crock pot to create culinary masterpieces. Don't get me wrong, I would never make this stuff - I just like tuning in for the train wreck. Each episode she will redecorate her kitchen to coordinate her outfit, cocktail and table setting which she likes to refer to as tablescapes. She must own 40 different colored Kitchen Aid mixers for this very purpose! The tablescapes are usually over the top as she suggests hanging a giant chandelier from a tree to add romance to an outdoor celebration or using a hot glue gun to stick poker cards to plants for a Vegas themed table. And then there is the best part of any day - Cocktail Time with Sandra Lee! She may not be a mixologist but she sure knows how to pour a strong drink. The ratio is usually 10 parts vodka - 1 part juice. We actually save episodes of Semi-Homemade in our DVR and entertain our friends when they come over by replaying the show. Check out the clip below with her dressed up like Cher to make a Halloween Dinner. Oh, Sandra Lee - we love you!

So...what are you doing next Friday?

Chach occasionally turns into a toddler and requests a cheeseburger, pizza and and a giant cookie for dinner - none of which is typically available in an adult setting without a Dora the Explorer like character waiting on you except for Foodlife! Whether its Mexican, sushi, BBQ, chicken noodle soup, mac & cheese, cup cakes, Asian or home made gelato, Foodlife is like Disneyland for the food lover and can satisfy whatever craving you may have in one swell visit. The location within the Water Tower Mall on Michigan Avenue's Magnificent Mile, makes it a great place to take a load off and refuel while shopping. We made our way to Water Tower last night to check out some of their newly remodeled kiosks - including one featuring wine. I was really surprised by how many wines were offered at reasonable prices as low as $4.95 per glass. This is so awesome! How many times have you been out holiday shopping and then begin to feel frazzled by shopping anxiety or if you can't bare the thought of dealing with panicked crowds and have wished for a glass of Pinot Grigio to calm your nerves? Well, now you can! Just pop into Foodlife, pick up something to eat and get your glass. And, if you like the wine you can pick up a bottle from the Foodlife Market to take home.

On my way in, I also noticed a sign for their Monthly First Friday Wine Downs which is coming up next week. For $15 you get to try 20 different wines from all over the world - that's less than $1 per wine! Some wine tastings can be boring and clinical as they are frequented by wine snobs going on and on about the bouquet and aroma but the Foodlife tastings are different. The first time I attended one, I was immediately impressed with the young, professional and attractive crowd sipping and flirting with one another as they discussed the merits and attributes of each selection - I'm talking about wine here. If I was single and looking to taste and find a mate I would definitely be the first in line at these monthly events. I always tell my single and looking friends how wine tastings are a great place to meet someone as you are usually a little more relaxed with some wine in your system and you have the discussion of wine as a built in ice breaker. Not to mention, if someone is interested in wine then they are also likely to be interested in art, theater, traveling, cooking - you know the fun stuff! I also don't know why more men don't attend tastings as the attendance ratio is usually four women to one male. You can't get better odds of finding a nice lady. I for one, find men interested in wine quite attractive and that's without the wine goggles on.

This would also make a great gift or stocking stuffer for a budding or already bloomed wine lover. Call Foodlife for reservations and more information: 312-335-3663.

*Please note that Foodlife is owned by Lettuce Entertain You.

Ask Alpana - Sangria Recipe for the Holidays

I received a question about Sangria from Gina C. in Niles:

"Hi, I am looking for a great recipe for a sangria for the holidays. We just returned from the Gran Melia resort in Puerto Rico, and one particular bartender made a really good drink. Unfortunately, we left before we could see her again and ask for the recipe. Thanks."

It never occured to me to serve Sangria during the holidays but I figure why not? It's a great idea! After all, Sangria, aside from being chilled, is similar in style to mulled wine or glogg which are both traditionally served during the holiday season. Punches in general are a hot trend in the spirits world right now and what could be easier and in many ways more affordable to serve your guests for a party?

Here is my basic recipe for a sangria which can be easily adjusted and customized to suit your own tastes. I have seen recipes that call for brandy or rum but my guess is since Gina was in Puerto Rico, the bartender used rum. Don't worry about using an expensive bottle of wine to make the sangria - the cheap stuff works just fine. You don't have to stick with red wine either - white sangria can be delicious as well. The key is to have fun and experiment with a wide array of fruits and liqueurs (i.e. frozen sliced peaches & peach schnapps with for a white sangria). Make it your own!

1 750 ml bottle of red or white wine

1/2 cup of fresh squeezed orange juice (or to taste)

1 cup diced oranges

1 cup diced green apples

1 cup diced Bartlet pears

1 cup of other fruits if desired (mango, peaches, grapes, cherries, etc.)

1/4 cup sugar

2 teaspoons of lemon or lime juice

A couple of cinnamon sticks to give a holiday flair

1/4-1/2 cup brandy or rum (optional)

1/3 cup Grand Marnier (optional)

1 cup lemon-lime soda

Mix the ingredients and refrigerate to marinate minimum 1hour.
When you are ready to serve, pour mixture into a punch bowl or jug filled with ice, mix in lemon-lime soda to desired sweetness. If you want a drier sangria, you can use seltzer water. Let your guests serve themselves or pour into cups garnished with citrus wheels.

Got a burning question about wine or beverages? I welcome and enjoy receiving your requests or suggestions for postings so please email them to me at lettucewine@gmail.com or you can find me on Facebook as well.

Sunday Night Take Out - Big Bowl with Fruit Tea

Like most of us, Chinese takeout was a weekly family menu mainstay. When I was a young child, I always looked forward to Sundays, when my mother took a night off from cooking our usual curried Indian fare and we patronized the Golden China restaurant located a short drive from our house. On these beloved evenings, without fail, we ordered Kung Pao chicken, sizzling rice soup, and crispy egg rolls. I find Asian food very comforting as it reminds me of my childhood and good times with my family. Not being in the mood to cook tonight along with the fact that the only things in my refrigerator were Asian condiments and several types of mustard, we decided to order take out from Big Bowl which thankfully is located a block from our house.
I wasn't in the mood for wine tonight (shocking but true) so I decided to brew up a new Amaretto flavored fruit tea that I purchased the other day from Tea Gschwendner. I am a tea addict and will soon need an intervention as I can't stop buying and trying new flavors. When I was first getting into wine, I had a difficult time pin pointing fruit descriptors in wine and someone suggested that I get into tea as the different flavors can be useful in helping you build a scent bank. Whenever we smell wine, our brain's job is to decode the various compounds based on our history of past smells. The more you pay attention to smells and access and build your scent bank - the better a wine taster you become. We don't actually taste blueberries, peaches and bananas on our tongue - it's all in our head. Don't believe me? Taste something and then pinch your nose closed. Chances are you won't be able to taste anything aside from sweet, salt, bitter, sour, temperature & texture. Smells also dredge up our memory as evidenced when you smell Eternity cologne for men and you are instantly reminded of the 90's.

I brewed the tea, added a little Stevia sweetener and poured it over some ice. The fruit tea is a mixture of apple pieces, raisins, rose hips, Rooibush tea and almond bits. It really tastes like Amaretto on ice (or Di Saronno on the rocks as they like to say in those cheesy TV commercials). We ordered Kung Pao Beef, Scallop & Shrimp Citrus Curry, Spareribs and a very spicy Green Curry with Tofu. The sweetness of the tea really helped in putting out the heat and I enjoyed the almond, apricot flavors along with the exotic Asian flavors in the entrees.

Wine is not the only thing you can pair with your food in order to heighten the flavors. Non alcoholic choices such as tea can also enhance your everyday meals. Think about this next time you are trying to figure out what to drink with that ham and cheese sandwich at lunch time.

Brunch - Mimosa & Eggs

We were out fairly late last night so it was no surprise I woke up a little fuzzy in the head this morning. It could have been the several glasses of Champagne or the potent bottle of Australian Grenache that we drank with dinner but I'm blaming Joel McHale since I fell asleep on the couch watching The Soup after we got home. Oh well, nothing a little scrambled eggs and mimosa can't fix.

I put on my Iron Chef hat and opened the refrigerator to see what I could concoct for brunch. I found some eggs, onions, chicken sausage and avocados and cilantro close to expiration. I did not have orange juice but I had my mind set on a mimosa so I went to the liquor pantry and found a bottle of orange liqueur that I could mix with citron honey - close enough. We try to always have something sparkling stocked in the house so I decided to retrieve a bottle of Marques de Gelida Cava from the card catalog that we use as a makeshift wine cellar. This Cava sells for around $13 a bottle which makes it perfect for mixing since you don't want to adulterate an expensive bottle of Champagne with syrups and juices.

I was rather impatient to get to my mimosa on so I put the Cava in the ice box to quickly chill it. Hey it works and I don't think my Kashi entree minded the extra company.

After about 20 minutes, the Cava was nice and cold. I mixed together 1 tablespoon each of Citron Honey and the orange liqueur in these adorable glasses that I found at IKEA and then topped it all off with the Cava. It wasn't quite like a Mimosa but I did not mind since it tasted more like Cava and not OJ for adults. I thought this shot of dripping honey came out very Check, Please! - like. I agree with David, the creator of the show, images of food in motion can be very sexy!

As for the eggs - I sliced two onions and caramelized them in two tablespoons of butter, salt and pepper on low-medium heat for approximately 20 minutes. I then added 4 links of chopped chicken sausage to brown along with the onion after which I added four scrambled eggs. I cooked this mixture low and slow until the eggs were done but still slightly runny then they were scooped on to a plate and finished with avocados and cilantro for freshness. Normally, I don't arrange my food in a restaurant perfect fashion but who wants to see a photo of a pile of messy eggs so I made it as pretty as I could.

The eggs came out well. They were creamy and the sweetness of the onions were a nice contrast against the savory sausage and the whole thing was lightened by the refreshing zing of the Cava. It looks like Chach enjoyed it as well and with my headache gone, I could now return to the couch to watch the rest of The Soup....spaghetti cat - where are you?

Flashy Yet Frugal Fridays - Urban Uco Tempranillo $9

Last week we had some friends over for a little dinner and among the many wines we purchased for the occasion was this Tempranillo from Argentina for $9. The wine is made by Bodegas O. Fournier and I've always enjoyed their higher end Crux wines but their economical Urban line is nothing to sneer at either. They make several different wines including a Torrontes, Malbec-Tempranillo blend and Sauvignon Blanc. We decided to try the Tempranillo and it was delicious! It paired really well with the sweet and spicy flavors of our menu which featured BBQ ribs, pulled pork and brisket. There were tons of blackberry fruit notes and the texture was pleasantly soft without being too heavy. Tempranillo is the main grape used to make Rioja in Spain and you rarely encounter any good versions of it outside of it's homeland but in this case it was a slam dunk!

The label is really cool too. I can't figure out what building it is but the violinist reminds me of Florentino Ariza serenading the great love of his life, Fermina in Love in the Time of Cholera. I'm referring to the book and not the movie, although there is absolutely nothing wrong with having a little screen time with Javier Bardem.

How Corked Wine Can Ruin Your Night

Even though this video has nothing to do with wine, it's still hysterically funny to me because this is basically the scene that I make if the wine that I just opened ends up being corked or spoiled. Think about it, I make the effort to go to the wine store, I find a nice bottle, fork over my money, bring it home, make a nice dinner, light the candles and after all the anticipation has built up, the wine ends up tasting like moldy cardboard and wet newspapers.

The term "corked" or "cork taint" has nothing to do with bits of cork floating in the wine. If a wine is corked then it refers to the fact that there is presence of TCA or 2,4,6-trichloroanisole(TCA) if you wanted to get technical. Humans can detect TCA in very tiny amounts and wine containing TCA has a characteristic odor, variously described as resembling a moldy newspaper, wet dog, damp cloth, or damp basement. Mmmm...delicious, right? Industry standards put the amount of wine with detectable amounts of TCA at anywhere between 3-5%. The chief cause of cork taint is up to debate and far too complex for me to go into detail but you can check out a discussion on it here . I will tell you that price does not seem to be an indicator whether or not the wine will end up spoiled as I have had corked wine that cost anywhere between $5 to $500. One of the main ways wineries are dealing with this problem is by switching to screw caps or synthetic corks.

Now I could have taken the wine back to the wine store for a refund just as you can send a wine back in a restaurant if it smells like wet socks to you, but by the time I'm sitting nice and cozy in my jammies at home and I'm left without a wine for the night - the damage has been done. So...for the rest of the evening you will see me moaning and complaining like a 12 year old girl.

P.S. - The girl with the Aero Surf shirt totally wanted David Cook to win.

Beaujolais Nouveau 2008 Has Arrived!

I know - it's the moment we have all been waiting for all year! As the clock struck midnight on the third Thursday of November, the new vintage of Beaujolais Nouveau was officially released yesterday, and I just happened to be at Brasserie JO to taste it. According to French law passed in 1985, Beaujolais Nouveau may not be released earlier than the third Thursday of November. I was always tempted to open the wine like on a Tuesday just to see what would happen but I feared the Gendarmerie would hunt me down and make me do hard labor in some remote vineyard in the Languedoc. The wine is made from Gamay grapes that are harvested in September, fermented and then released a mere six weeks later making it the first taste of the vintage. The wine is light like a Pinot Noir, very fresh and fruity and tastes freakishly similar to bananas and gum drops. Now here's the thing about Beaujolais Nouveau, you either like the flavor or you don't but the taste is not the point as it is more about what the wine represents. The winemaker has spent the last nine months working the vineyard, pruning, worrying and waiting and then the moment finally comes when he/she and the world gets to taste the fruits of his/her labor. I also think Beaujolais reminds us that the year is slowly coming to a close and it is a nice way to usher in the holidays as Thanksgiving falls one week after the official release. This is probably the main reason why Nouveau ends up sitting next to the Turkey. The wine also features a different label every year. I know some folks who collect posters of the labels. Wine companies often employ elaborate and show stopping methods of getting the wines out to eagerly waiting thirsty patrons in time for the official release. I have heard stories of them using jets, elephants, speed boats, hot air balloons and in one case even a rickshaw.

Here's a particularly clever promotion: one spa resort in Hakone, Japan filled a hot spring with Beaujolais Nouveau for patrons to soak in. I bet this does wonders for your skin.

Even our favorite boy bander and Dancing with the Stars contestant- Lance Bass was on hand last night to light the Eiffel Tower red in Las Vegas to commemorate the launch.

As you can see, the whole thing has turned into a great reason to party and I imagine there was a ton of hoop-la-ing taking place in bars and bistros around the world last night. So yes - cue Kool and the Gang - because there's a party goin' on right here a celebration to last throughout the years so bring your good times, and your laughter too, we gonna celebrate your party with you, celebrate good times, come on!

You can grab your bottle of Beaujolais Nouveau at your local wine store for around $10 a bottle or you visit Brasserie JO for the complete French experience.

Book Report - Wine and War

I read this book several years ago and it still remains at the top of the list of my favorite wine books ever. After reading it, I had a new found appreciation for French wine and a greater understanding of how important wine is to the French soul. This book is a must read for fans of wine and or history. It would also make a great gift!

From the the Library Journal:

Husband-and-wife journalists and contributors to Wine Spectator, the Kladstrups recount the dangerous and daring exploits of those who fought to keep France's greatest treasure out of the hands of the Nazis. Whether they were fobbing off inferior wines on the Germans, hiding precious vintages behind hastily constructed walls, sabotaging shipments being sent out of France, or even sneaking people out of the country in wine barrels, the French proved to be remarkably versatile when it came to protecting their beloved wine. The authors craft a compelling read that shifts back and forth between individual tales of bravery, including those of five prominent wine-making families, and the bigger story of how World War II affected the French wine industry.

Inspector Gadget - Wine Label Removers

During my time as sommelier for Everest, we frequently received requests from our diners to save the wine label from the bottle of wine they ordered for dinner. I always got really excited by this as it was a sure sign they enjoyed the wine and wanted to keep the label as a memento of the evening. Removing the label was quite simple since we used these specially designed label removers. The post card sized clear stickers featured a backing that you would paste on to the label. After some vigorous rubbing back and forth (this was key) you removed the sticker and then voila - the wine label came along with it. We then placed the sticker onto a similarly sized Everest card and presented the now forever preserved label to the guest. Without the stickers we would need to soak the entire bottle in hot water in order to loosen the glue from the label and then with surgeon like precision, try to separate the label from the glass without reducing it to a pulpy mess.

If you are the type of person who likes to collect wine labels, then I would suggest investing in these removers. They are a bit pricey at around $1 per label therefore a more economical alternative would be to take a cell phone photo of the bottle. Not as romantic but definitely more convenient than carrying around an album of wine experiences past.

You can purchase the removers from IWA (International Wine Accessories) - a fantastic site that reminds me a bit of the Sky Mall magazine you find on the seat back pocket in airplanes. I'm just amazed by the different contraptions that Sky Mall offers- especially the pet products. The faces on those poor pooches are just priceless!

Smitten - Murphy's Law White - Washington State

Last week I attended a fund raiser put together by my writer friend, Gina Frangello . It was a lively gathering of friends and family who were there to support Gina's great cause, PEN American Center's Freedom to Write Program. Normally, when I attend events like this I don't expect the wine to be great since the profits should be focused on the charity and not the drinks but in this case I was pleasantly surprised - smitten even! Call it Murphy's Law. No really, seriously...it was Murphy's Law - that's the name of the wine. This delightful, easy sipper from Washington State reminded me of a warm summer day. It is made from an unconventional blend of Sauvignon Blanc and Riesling. The Sauvignon Blanc was tart enough to balance the sweetness of the Riesling. The flavor was crisp yet fruity and made me wish I had a plate of sushi to go along with it. It was so good, I'm still thinking about it a week later. Smitten, I tell you, absolutely smitten! It is available at Binny's Beverage Depot for $13 or you can have your favorite wine store order it for you. Just let them know it is distributed by Cream Wine Company. Unfortunately, you won't be able to purchase it directly from Cream since they are the wholesaler but your wine store can.

Wednesday Wine Class - Osteria Via Stato

Every Wednesday, I meet with the staff of Osteria Via Stato for wine class. We pick 3-4 wines to taste, discuss and talk about what dishes might pair well with them, how you would describe the flavor to a guest, should you decant, not decant, etc. Italy has many wonderful wines that come from obscure regions that may not be as well known to diners and the staff at Osteria Via Stato are great ambassadors for these unique selections. They are an inquisitive bunch and diligently take notes as they swirl, sip, and taste. Despite the academic nature of these tastings, it is a great deal of fun and I look forward to these weekly sessions. The food at the restaurant is based on Chef DiGregorio’s travels throughout Italy and follows the Italian tradition of seasonally-prepared dishes featuring local ingredients. The all-Italian wine list features more than 300 Italian labels. Also nestled within Osteria Via Stato, is the cozy, Roman pizzeria - Pizzeria Via Stato.


This week I was particularly taken by the Nicolo from the Cosimo Maria Masini winery. The wine is based on Cabernet Sauvignon grapes grown in the province of Pisa, Italy. It is in essence a Super Tuscan or IGT wine meaning it does not conform to the government prescribed recipe for making Chianti. The wine features flavors of black cherries, cocoa, coffee and black berries. It is ripe enough to work well for fans of California Cabernet Sauvignon. It's on the list for $65 which is a relative bargain compared to it's more illustrious Super Tuscan counterparts which often sell for hundreds of dollars. If you happen to make it down to OVS - tell them I said hello and keep up the good work!

Reason 1247 Why Screw Caps are Awesome!

This morning when I opened the refrigerator to retrieve some milk for my morning coffee, a partially consumed bottle of wine tried to escape. I was able to catch the bottle before it could heave itself out of the door's beverage compartment to its certain demise on the floor. I inspected the bottle, and tried to deduce its origins. Some of the contents were missing, and though the cork had been returned, half of it still dangled out. My professional opinion is that my husband, Charles, had some wine while I was out last night and perhaps felt it wouldn't be considerate to drink the entire bottle himself, though knowing him, he certainly could have. I tried to return the bottle to where he'd stashed it, next to the milk carton, but the bottle was too tall for the space.

I lay the bottle on an inside shelf, next to the week-old Chinese takeout. Problem solved--except the door wouldn't close. There was really no place left to store the wine without risking an ensuing tsunami of Vermentino, if the partially-installed cork managed to dislodged itself. For the sake of my groceries, I briefly considered drinking the rest of the wine and recycling the empty bottle, but I figured this would not be the best course of action at 8:30 in the morning. If only the braniacs at GE would create a tall compartment for opened wine bottles sealed with corks! Or, if my husband had only chosen a New Zealand Sauvignon Blanc--fitted with a screwcap--to have with his microwaved leftover meatballs and spinach. After his glass (or three), instead of running his own amateur bottling line, he could have just screwed the cap back on. The compact closure would have allowed the wine (and the bottle) to fit in comfortably within the confines of the refrigerator, standing tall (but not too tall) and proud beside the milk, jar of yogurt, and Newman's Own lemonade, until the next evening, when I'd be home to enjoy a glass of the remaining wine. What's more, a wine bottle with a screw cap would do a better job of keeping the air out, which means the remaining wine would stay fresher and zippier. But as for my husband's Vermentino, after a Rubik's cube-esque shuffling of the refrigerator contents, I was able to find some room for the bottle next to its temporary new roommates, the celery and carrots in the crisper drawer, surprisingly more capacious than I would have thought. I may owe the designers at GE an apology.

The wine, by the way, was the Argiolas Costamolino Vermentino. It’s a tasty refreshing wine from the sun-drenched island of Sardinia. It’s a great alternative to Pinot Grigio or Sauvignon Blanc. I enjoy this style of wine when I first get home in the evening, as I go through the mail, decide what to make for dinner, and exchange the happenings of my day with my husband. And if we're both drinking, I don't have to think about where to put the bottle when we're done. You can pick up this wine at Sam's Wine and Spirits or Binny's Beverage Depot for $11.99-$15.99 a bottle.

What to drink for Thanksgiving

I recently heard that more wine is sold for Thanksgiving than any other holiday of the year. My first guess would have been New Year's Eve, or maybe even the Fourth of July. But then again, I really shouldn't be that surprised, considering I can't remember a Thanksgiving dinner with my family without a gigantic bottle of Carlo Rossi White Grenache proudly displayed next to the turkey, yams with burnt marshmallows, and the ubiquitous bowl of quivering jellied cranberry sauce. Having wine was a big deal for my family. Most evenings of the year, they drank Scotch, but my mother forced my dad to relinquish his Johnnie Walker on this special night. She thought the pink stuff added a classy touch to the evening. The year I began my career in the beverage business, I begged my mother to let me pick the wines for the holiday. I spent the week planning and purchasing, and the night of the big dinner, I stood at the table and recited my dissertation on each wine and food pairing. When I concluded, my family tentatively sipped each selection without comment. I eagerly awaited the proclamation of how brilliant I was. Never mind that I never became a doctor, having a sommelier in the family was much better! But then, much to my surprise, the complaints started pouring in: "This one is too dry for me, don't you have anything sweet?" "What about Napa Valley Cabernet Sauvignon? I hear it's the best." "You only poured me a little bit. Why are you being so stingy?" "I can't drink! Don't you remember I just got out of rehab?" and on and on. I learned an interesting lesson that night: Don't worry about pairing wine with the actual Turkey Day dishes, as it is more important to match the wines you serve with the various tastes of your guests. So here are my selections for Thanksgiving 2008. With any luck, you'll be able to please everyone at your table!

All of the wines are available at your local Dominick's or Safeway so you won't have to make a separate trip to a wine store.

SERVING TIPS

Purchase various selections and place the wines on a credenza or side table and let your family serve themselves as this will free you up to do other things. This will also eliminate clutter on the dining room table. If you are short on space in the refrigerator and live in a cooler part of the country, you can always keep your white wines outside or in the garage to keep them nice and chilled. Also - don't forget about the folks who don't drink, we would not want them to feel left out.

THANKSGIVING 2008

For the sweet wine lover

Polka Dot Riesling, Pfalz Germany $9

Tastes of crisp green apples without being too sweet. Perfect for those who don't like anything too dry. Plus - the bottle is really cute!


For those who don't care what's being served just as long as it is wine

Redwook Creek Pinot Grigio - Italy $10 for a magnum (two bottles)

Light as a feather, slightly fruity and refreshing with flavors of lemon zest. Serve well chilled and it will go down nice and easy.

For Uncle Bob the Wine Snob - face it we all have one and he loves to brag about his wine cellar and repeats the same stories about his last trip to Napa!

Hess Allomi Vineyards Cabernet Sauvignon - Napa Valley $23 (yes - Uncle Bob is expensive)

Classic Napa Valley Cabernet Sauvignon with dark berry fruits, nice and smooth. Cabernet Sauvignon from Napa costs more because the the land is more expensive.

For the folks who saw Sideways too many times and won't drink anything but Pinot Noir. Also good for people who want something lighter and not too heavy.

Chalone Vineyards Pinot Noir, Monterey $ 16

This is from my hometown so it has to be good! Bright flavors of ripe bing cherry fruits, on the lighter side but still satisfying with a slight spiciness. A great value! Pinot Noir has fewer tannins so it is not as chewy as Cab Sauv.

Great all purpose white if you want to simplify things

Montes Chardonnay, Chile $9

Perfect balance between for those who want something light yet rich enough to satisfy the butterball lovers. Flavors of crisp peppers and baked apples.

Great all purpose red

Gascon Malbec, Argentina $12

Rich and well strucured. This is a great wine for the money and will please most palates. Soft enough for Merlot drinkers yet rich enough for Cabernet fans. Like a cross between Syrah and Cabernet Sauvignon. One of my favorite varietals!

Something to bring as a host/hostess present or last minute gift

Sofia Blanc de Blancs Sparkling Wine, California $14


This was made by Francis Ford Coppola in honor of his daughter, the great Sofia Coppola (well, he didn't actually make it, some winemakers did but he told them what to do so this counts in my book). It comes wrapped in a pretty pink cellophane for an extra touch of class. You could also serve this to your guests when they first arrive.

For the traditionalist

Georges Duboeuf Beaujolais, France $10

The launch of Beaujolais Nouveau falls about a week before Thanksgiving so this could be the reason why it is often associated with the holiday. It makes a decent pairing since the wine is light and juicy with a slight bubble gum flavor. It's also really inexpensive. This is not the Nouveau so it is not as fresh but also less likely to leave you with a headache.

For the abstainers or little ones

Martinelli Sparkling Cider $5

This stuff is just plain good! It's slightly sparkling so serve it in a Champagne flute. My mother used to buy this for me and my brother when we were kids and we took turn toasting each other like they did in Dynasty and Wall Street. It's really no surprise I ended up in the wine business.