Brew Hops & Wine Stops

 With the last remnants of the Thanksgiving leftovers disappearing, our energy is directed to the upcoming Christmas holiday. With that comes holiday gift buying, which in my world includes the gift of wine...a great gift. I have had a few guests asking for wine gift ideas already and it always seems they are asking about the same bottles each year. You know the wines: Silver Oak, Cakebread, Opus, Dom Perignon...to steal a line from Casablanca: "the usual suspects.” I imagine they all look for these wines as a gift because everyone knows the label and the price tag that goes with them. So if they are willing to walk down the path less traveled I will try to recommend something a little more interesting. If Cabernet Sauvignon is their boss’ wine of choice, perhaps a Bordeaux from the Right Bank, especially one of the terrific wines from the 2005 vintage, as a great option. The 2005 Domaine de Chevalier and Clos du Marquis are beautiful Cabernet-based wines. If Merlot is the grape of choice, many of the wines from the Left Bank, such as the 2005 Ch. Faugeres Peby, will bring a smile to any wine aficionado.

  An interesting wine can be a very difficult gift to choose, but asking your ABC Wine Consultant is a good way to make it a much less stressful endeavor. Don't forget that you can also have a gift basket prepared, customized just for that special someone. With that great bottle of wine include a couple of Riedel glasses, gourmet foods, some Belgian chocolates and anything else that would make the basket as unique as the person receiving the gift. Regardless how you present the bottle, wine has always been a much appreciated gift that shows just how much you care.

-Ken Amendola, Wine Supervisor, Northeast Florida

I love this time of year. With the holidays upon us, I constantly hear our guests asking for that special wine for their boss, best friend, loved one or even himself/herself. When the request is for a really nice Chardonnay I have an easy answer: white Burgundy.

Traveling through France last month we were able to visit a number of small domaines in Burgundy. One of the most impressive visits was to Domaine Paul Pillot in Chassagne-Montrachet. This domaine has long been considered one of Chassagne's top properties, but since Paul's son Thierry took over as winemaker, it has moved to an even higher level.

Thierry with his sister Crystal   

Thierry's careful work in the vineyard has paid big dividends. The emphasis in Thierry's style is on vibrancy, minerality and length. New oak is used sparingly, a huge plus for my palate.

Paul Pillot's wines have been receiving outstanding scores from many of the top wine publications in the U.S. including the Wine Spectator. Look for the 2008 Paul Pillot Chassagne Montrachet at a store near you.

--Paul Quaglini, Wine Supervisor, SE Florida

Like many of you out there, I’m a huge fan of savoring the Thanksgiving Turkey leftovers days after the big feast.  I actually look forward to enjoying a fresh turkey sandwich for lunch over the following week more than feasting on the bird during the Thanksgiving meal.  It’s hard to beat a roast turkey sandwich BLT on thick country bread with a dab of homemade herb mayonnaise.      

Every Thanksgiving, while family and friends are enjoying coffee and tucking into that second slice of pumpkin pie, I’m already back in the kitchen carefully slicing up the surplus fowl and packing the meat into containers for use later in my sandwich creations.  One problem remained in my preparations.  No matter how meticulous I was with my carving knife, there were always bits of deliciousness left on the bone 

I used to feed the carcass to the family pet but unfortunately it’s been years since I had dog, so typically the turkey bones went into the trash.  A couple of years ago, in my quest to get the most out of a holiday Tom, I stumbled across a recipe for making Turkey Stock.

Here’s a terrific recipe, courtesy of Emeril Lagasse and the Food Network:

Ingredients

1 left-over turkey carcass

2 medium onions, chopped

4 carrots, peeled and chopped

4 stalks of celery, chopped

4 cloves of garlic, peeled

2 bay leaves

4 sprigs of fresh thyme

1 tablespoon black peppercorns

Salt

1 gallon of water to cover

Directions

Using a sharp knife, cut the carcass into smaller pieces. In a large pot, add the carcass, vegetables, bay leaves, thyme, and peppercorns. Season with salt. Cover with water. Place the pot over medium heat and bring to a boil. Reduce the heat to simmer and cook for 2 hours. Skim off any scum that rises to the surface. Remove from the heat and strain.  Measure stock into freezer safe containers, refrigerate, skim solid fat from surface, and freeze.

You can substitute turkey stock in recipes calling for chicken stock.  It’s great for soups and stews but I often save it for Risotto (which pairs well with Nebbiolo-based red wines like Barolo or Barbaresco).  I’ll also use the stock in a Valencia-styled Paella de Carne (a great match with Fino Sherry or a dry Amontillado).

Jim Greeley, Wine Supervisor, SW Florida

We're taking a break today to be with family and friends. Stores will open tomorrow at the usual hours-you'll want to check in for some great deals and great ideas for holiday gifts, celebration wines, and more.

Meanwhile, enjoy your holiday!

Well, here is something to make you think, or maybe to reinforce what you already think! I always, and I mean always, stick my reds in the fridge once I open them or decant them, even if they have just come from my wine fridge, since I truly think the ideal temp for many reds is in the mid 60’s, rather than the low-mid 70’s (room temp): it seems to give life to the fruit component and tame the alcohol, which dominates the aromatics if the wine is served too warm, all too common here in the Florida heat.

 So this weekend, I had my eyes set on a Chianti Classico, and cooked dinner around it. Sadly, once the wine was poured and the dinner was plated, I realized the bottle was corked! I really hate that, since I look closely at each bottle I buy to assess the fill, capsule and cork to minimize my chances of this happening! Sometimes it happens, no matter. My back up bottle was a Cru Beaujolais at 5 years old, which, to be honest, I didn’t have high hopes for. My ‘PLAN C’ was to throw a bottle of the 2007 Frog’s Leap Cabernet in the freezer to give it a quick chill in case the Beaujolais let me down….which it did not!

 Which brings me to the point! The Cru Beaujolais was fine, almost Burgundian. Life was manageable again, until the following morning, when my wife asked me if I had the Frog’s Leap Cab in the freezer for a particular reason…of course the cork had pushed entirely out of the bottle, and the wine had run down the baggies of stock meat and into the bottom of the freezer.

 I pulled it out, put it in the sink until the wine returned to, well, wine….shook it up and stuck it in the fridge for about 15 minutes. Of course I tasted it then, knowing in my mind that there was NO chance of resurrecting the bottle….yet it was fine!

Yet it was fine? Yep, fine! Tasted about like I would have expected if I hadn’t ruined it in the first place! Wish I were a scientist, rather than waste my time researching copper coins to drop in my wine to make them taste 4 times older and 3 times more expensive, I would like to learn how this did not ruin my bottle? Anyone?

 --Shayne Hebert, Wine Supervisor, Central Florida

Just arriving home from a wine trip to Italy, I find myself reflecting back to many memorable evenings, especially in Tuscany.

 We were urged to take a 45 minute walk around the walled-in, medieval village of Cortona.

 The short walk turned out to be over 2 hours long, but truly a walk I'll never forget.  Our gracious host gave us the historic events of the invasion of the Romans on his town of Cortona,

  

pointing out the inlet where they unsucessfully  tried to invade.                            

Continuing along the path, we came upon the house where "Under The Tuscan Sun" was filmed. 

 By this time, my heart was beating double-time.  I can't say it was sheer exhaustion from the "little" walk or the overwhelming romantic Tuscan air!

Arriving back to the center of town, we were just in time for our 8 PM dinner reservation.  After a wonderful multi-course meal and superb selection of Tuscan wines, we ended the day with La Calonica Vinsanto Di Montepulciano and homemade biscotti. 

   A little taste of Tuscany!

I can think of no place better for a honey-moon or "special" vacation as Tuscany. 

--Marie Griffin, Wine Supervisor, West/North Florida

The fact that grape harvests were generally very late this year, and the recent spate of cold(er) weather here in Florida reminded me of a harvest time recipe I wanted to share with you. This is something that’s simple, easy to make, delicious, and warming. It’s often served outside in the vineyards during harvest time in France to the grape-pickers. The French call it Pot-au-feu, and the recipe I offer serves eight ---

           Place a 4-5 lb. topside of beef, an onion studded with 4 cloves, ½ teaspoon of black peppercorns, 2 cloves of garlic, and 1 bouquet garni in a large saucepan. Add cold water to cover it, and bring to a boil over a medium heat. Remove any scum as necessary. Reduce the heat, cover, and let simmer for 2 ½ - 3 hours. All of this can be prepared the day before. If you do this, simply bring it back to a boil the next day and continue.

           Add 4 large potatoes that have been quartered, 4 large carrots cut into pieces, 4 parsnips cut into pieces, 8 stalks of celery cut into pieces, and 4 leeks cut into pieces to the pan and let simmer for 20-30 minutes.

           Remove the meat and vegetables from the liquid, set it aside and keep it warm.

           Strain the liquid and return to the saucepan. Add ½ cup of red wine. Bring to the boil and simmer for 5 minutes.

          Slice the meat and arrange it with the vegetables on a serving platter. Serve in soup plates and pour the broth over it. Accompany with crusty French bread, mustard, if desired, for the beef, and a few bottles of red wine.

           What wine should you serve? There are literally hundreds of choices. As this is a simple meal I wouldn’t suggest anything too expensive. While first and second growth Bordeaux are making the news at several hundred dollars a bottle, we sometimes forget that there are some terrific wines made in Bordeaux in the $10 - $20 dollar range – many with excellent ratings! Or try a wine from the Rhone Valley. Or a Spanish red would work well, too. All you have to do is go to your local ABC Fine Wine and Spirits and tell the Wine Consultant what you’re eating, and she or he will gladly offer you a gallery of choices to help make your meal a feast.

           Bon Apetit!

Bill Stobbs, Wine Supervisor, West Florida

On October 24^th our ABC Wine Team was visiting for the first time the Moutard-Diligent winery in the village of Buxeuil in Cote de Bar. Buxeuil is located in the southernmost part of Champagne, just north of Chablis which explains the particularity of its terroir: the soil here is predominantly the same kimmeridgian limestone found in Chablis.

 
Francois Moutard (left); the Moutard vineyards (right)

We were greeted by Francois Moutard. Francois had a vertical tasting for us of his wines from 1990 through 2002 as well as his 2005 100% Arbane Champagne. All wines showed very high level of quality, common for all Moutard wines, but the most exciting Champagne was an unusual bottling of six varieties that Francois calls “Cuvée des Six Cépages”. It is an equal parts blend of Pinot Noir, Pinot Meunier, Pinot Blanc, Chardonnay, Arbanne and Petit Meslier; all six are allowed for use in Champagne by the Appellation.

The last two, Arbanne and Petit Meslier, have been ignored by most growers in the region because both have been “late ripeners” but when planted on the best southern-facing slopes and in the hands of a skillful winemaker, they bring new levels of fruit and complexity to the blend. A must taste for every Champagne lover!

 The Cuvée of the Six Cépages will be available in the beginning of December.

 
Old champagne press at Moutard

Atanas Nechkov, Wine Supervisor, Central Florida

I had to pinch myself after a long flight as here I was, after 23 hours of travel, standing in the organic vineyards of Poggerino Winery tasting Sangiovese grapes right off the vines. Listening to Piero Lanza (winemaker) talk about his method of farming and seeing the rocky soil gave me a better understanding as to why their Chianti Classicos have such amazing extracted flavors and minerality. The town of Radda in Chianti was amazing, as were Piero's sister Benedetta's meals: she cooked for us with ingredients right out of her organic garden. I think Piero said it best when he left us with "winemaking is my part-time job. I am a farmer and grape grower first and a winemaker second." I now sell Poggerino Chianti Classico as my favorite Chianti Classico at ABC in part because I have seen with my own eyes why the wines taste so good!!

Our second stop on our whirlwind tour of Italy was to Cortona, to visit with Fernando Catani at La Calonica Winery. Fernando and his son Giovanni are amazing, jovial, passionate people. In the picture you can see his vineyards in Cortona and in the distance , Montepulciano, as they are located right on the border of Cortona and Montepulciano. Fernando has been the president of the Cortona D.O.C. for 8 years now. His philosophy is different than the winemakers’ in Chianti. He feels Sangiovese needs a little help or as he put it "a little love."  That is why his Cortona Sangiovese Girifalco has 80% Sangiovese with a little love from Merlot and Cabernet Sauvignon, and his Cortona Sangiovese has 15% Syrah. I especially liked his La Calonica Vino Nobile di Montepulciano which is 80% Sangiovese and 20% Canaiolo.  Fernando wanted to make sure we would never forget the town of Cortona and a 20 minute walk in the park turned into a two- hour walk that almost killed Wine Supervisor Marie Griffin. We got to see the home where the movie Under the Tuscan Sun was filmed. After that walk, Fernando was right, my feet and I will never forget Cortona! We had dinner with Fernando and his lovely, classy, wife Esther and dined on a feast which included fresh porcini mushrooms. I fell in love with the town of Cortona and "the love" La Calonica gives to Sangiovese has made me a forever fan of La Calonica wines.

We drove from Cortona with our hostess with the mostest, importer Nadia Galati as our co-pilot to Manduria. It was a seven hour drive but well worth it to visit Academia di Racemi and winery owner and winemaker Gregory Perucci. The sandy soils where wines like Racemi Portile come from add that minerality to the wines and the grapes for his Pietraluna. All his wines (1 million bottles a year production) are well extracted and fruit forward styles that could go well with meats or, especially , seafood, which is the king in Manduria and Puglia as they are right on the Ionian Sea. Gregory took us all for the best meal of the trip, a seafood feast in Manduria which included a whole grilled doratto fish (Gregory only ate the head and the eyeballs), octopus carpaccio that was smoked and sliced paper thin, langostinos, mussels, whole prawns with the heads and eyes on. The highlight for me you can see in this picture.

Gregory has only ten bottles of this Late Harvest Primitivo wine that sells for 1,000 euros a bottle –equal to about $1500 dollars!! The vintage is 1959…Wow!! It was like candy. I was born in December, 1959, so the group sang an early Happy Birthday to me as we drank this $1500 dollar bottle of nectar of the Gods from the very year I was born. Academia di Racemi rocks and Gregory is a great winemaker and a great host.

  Larry Baker,  Wine Consultant, Pompano Beach

I'm not entirely sure why, but I can't remember the last time I purchased a bottle of Pouilly-Fuisse. I like Chardonnay and I love white Burgundy. Pouilly-Fuisse fits both of these criteria: 100% Chardonnay from the Burgundy region of France. For whatever reason, though, Pouilly-Fuisse had fallen off my wine purchasing radar until a recent trip to France.

The Cave de Chaintre is the producer of a number of excellent value, fresh, dry, fruity Chardonnay wines. The star of the Cave de Chaintre is without a doubt their single vineyard Pouilly-Fuisse, Clos Reissier.

This property makes Pouilly-Fuisse from a vineyard dating back to Roman times. It has been called Clos Reissier for more than 200 years and is one of the most famous vineyards in the Pouilly-Fuisse region.

We tasted the 2008 Clos Reissier and the combination of bright fruit, a bit of toasty oak and mineral notes on the finish makes this absolutely classic for the appellation. It also put Pouilly-Fuisse back on my wine purchasing radar. Look for the 2008 Clos Reissier at a store near you.

Paul Quaglini, Wine Supervisor, SE Florida

As a counterpoint to my friend Shayne’s post, Spanish wines also make good partners for Thanksgiving dinner.  Here are a few suggestions for your upcoming holiday meal.

Start your evening with a sparkling Cava as an aperitif.  Cava is a perfect alternative to Champagne and always a good value.  Made in the traditional method, fermented and aged in the bottle, it is produced in the Penedes region near Barcelona  and can be dry (labeled as “Brut”) or off-dry (labeled as “Extra Dry”) in style.  For less than $10, you can have a delicious bubbly.  I recommend the Poema Brut which has wonderful apple and toast aromas with crisp acidity.  Cristalino and Freixenet also make very good Cava.

If you wish to skip the aperitif, but find the idea of a sparkling wine with turkey intriguing, then opt for a Cava Rosado (sparkling rose), which often has Garnacha (Grenache) in the blend.  Try the Freixenet Cordon Rosado Brut, on sale for $9.99.

Medium-bodied red wines also pair well with the richness of Thanksgiving fare.  Rioja reds, with their cherry and spice flavor profiles are a terrific food match that will complement but not overwhelm.  I might choose either of two 100% Tempranillo based Rioja Crianza’s from Bodegas Ramon Bilbao (R. Bilbao Rioja Crianza Tempranillo Limited Edition 2006, $16.99) and Bodegas Baigorri (Bai Gorri Crianza 2004, $21.99).  Both wines garnered 90-point ratings from the Wine Spectator and Wine Advocate respectively.

Anyone that prefers a dry white wine with their meal will be pleased with a zesty and juicy Rueda.   The Inspiracion Pampano Rueda from Agricola Castellana, on sale for $8.49, hits the right balance with crisp citrus, kiwi, and melon notes, with a wisp of white pepper on the finish.    

For an added treat, try one of several fortified wines with a slice of pumpkin pie for dessert.  Chill down a half-bottle of Ordonez Malaga ($21.99, limited availability) made from the Moscatel grape for a decadent delight.  An alternative choice would be any of several Pedro Ximenez (PX) varietal wines from Alvear or Bodegas Toro Albala.

Happy Thanksgiving!    

Jim Greeley, Wine Supervisor, SW Florida

Beaujolais (the Nouveau makes its annual debut every November) makes a fine pairing with Thanksgiving. From the most simple Nouveau to the more serious Beaujolais-Villages, and including the Beaujolais Cru’s (the 10 top wine villages of this region, entitled to list the village name, and not the word Beaujolais. Look for Moulin-a-Vent, Brouilly, Morgon, etc.) Beaujolais has an appealing fruitiness which everyone seems to enjoy.

Beaujolais Nouveau

It’s that time – time for Beaujolais Nouveau to make its way from Beaujolais producers (traditionally, actually IN Beaujolais, but there are some American producers) to the harvest table. So what’s so special about this wine?

   Considered the “First Wine of the New Vintage”, Nouveau Beaujolais is a festive red wine produced from the early crop of Gamay grapes in the Beaujolais area, south of the Burgundy region in France.

  The Beaujolais Nouveau excitement begins in early November each year, and peaks on the third Thursday of the month, the release date world-wide for this wine. This year's release will be available on the 18th.

  Nouveau wines are quite simple to produce. The Gamay grapes are harvested, and placed in a fermenter in whole clusters, with no, or very little, crushing. The fermenter is then topped with CO2 gas to protect the grapes from oxygen. The weight of the clusters crushes those below, and fermentation begins. Allowing each grape to begin fermentation individually from the inside out without any pressure heightens the fruity component. This process is called Carbonic Maceration, or Whole Berry Fermentation, and the resulting wine often…and certainly in the case of Beaujolais Nouveau….displays aromas of fresh pears, a vibrant, fruity flavor, and a crisp bite of acidity. The entire process from grapes to wine takes only a month, and the wine appears in the market soon after!

   The roots of the Nouveau style are hard to trace, but one romantic version goes something like this…Beaujolais was all the rage in many a Paris bistro. During the fall months, most of the bistro proprietors would take their families to the countryside, a vacation in the Beaujolais, where the views are beautiful and the rooms and the wines are cheap. Savvy wine producers began to produce an early version of their regular wine, to showcase the new vintage to these proprietors, their best customers back in Paris. The wine would be tasted, probably re-tasted over and over (after all, they are on vacation!) and orders for the upcoming wine would be placed…Sort of a working vacation. Well, this style caught on, and somewhere between then and now, a guy named Georges DuBoeuf came along and helped create this phenomenon.

   And that’s pretty much it. Is it a great wine? Well, it's not designed for cellaring. There are about zero tannins. But it’s a great wine to celebrate the harvest with, to stop and take stock of the good things in life with, and to take a break from the serious business of business with (like those bistro proprietors!). Good thing it goes with turkey….

-Shayne Hebert, Wine Supervisor, Central Florida

Last night the new store in Sebring opened with a bang at the grand opening tasting.  It’s a gorgeous new store with all of the appointments and amenities.  Suppliers from all of the big distributors contributed their time and efforts, as did local restaurants. 

    I served the Haton Brut and Rosé Champagnes and the Costarosa Sangue di Giuda.  The Haton Champagnes are wines that I bring in through a small local distributor and are the best values we have in Champagne.  The Brut sells for $29.99 and the Rosé for $32.99.  The Hatons are a small, family company located in Damery on the banks of the Marne River in the heart of Champagne country.  They have recently built a new facility on the edge of town that is ultramodern and the cleanest winery I have seen, an important factor in Champagne production.  Both wines were well received.

 
Jean-Noel explaining the new equipment to our crew (left) and yours truly in the cellar at Damery with Jean-Noel and Sebastien Haton (right)

   The Sangue di Giuda (Sahng-way de Joo-da) or Blood of Judas is a wine made in the Lombardy region of Italy from a blend of Bonarda, Barbera, Nebbiolo and others and has a slight fizz or frizzante character with some sweetness.  It’s about as dark, opaque purple as any wine you’ll see, with lively bubbles.  It fills a niche for those who want a red wine but not a dry one.  We sold every bottle in the store and people were asking for more.  The name is Costarosa and it sells for $12.99.

--Brad Lewis, Fine Wines Buyer

What’s this? Writing about a spirit in a wine blog? Well, begging your indulgence, I’m a little excited about this – ABC has just picked up a terrific new grappa from Lorenzo Inga. It’s Lorenzo Inga Moscato Grappa and it comes in a 375 ml. bottle with a regular price of $24.99.

So what exactly is grappa? Grappa may be defined as an alcoholic beverage of Italian origin (though similar spirits are made under different names all over the world) made by distilling the grape residue – mostly grape skins – left over from winemaking after pressing.   But while traditional grappa can be made with grape skins, seeds, stems, and even leaves and was often a mix of whatever varietals came to hand, the Inga grappa has always been distilled from single varietal grapes bought from select wineries, and is made only from the skin and leftover pulp of the grapes, not the other residue. They use skins that have only been pressed once before (to make the wine). Their second pressing of the skin and pulp is then distilled within 18 – 24 hours of the first pressing. Inga grappa is double distilled in small alambic copper pot stills in the manner of fine cognacs. Obviously this is a quality product!

Now, before all you Moscato fans rush out and buy a bottle of Moscato grappa, I should warn you that this is something very different. It’s very strong in alcohol (40%) and despite having pleasant fruity aromas with hints of peach and apricot it is not what you’d call sweet. Many of my friends refer to it simply as firewater. But for those of us who love grappa it’s a real treat!

When and how do you drink grappa? Grappa is usually served after dinner as a “digestivo”. Usually it is served straight in a small liqueur glass. Some people will add a little to their espresso to create a “caffe corretto” or corrected coffee, or sometimes they will pour a little into their espresso cup after they’ve finished the coffee, swirl it with the coffee residue and drink it down in one sip.

So why not try something a little different after dinner? Pour a small amount of grappa for yourself and your friends and let them experience one of the taste treats of Italy. Enjoy!

 Bill Stobbs (aka Frank Grappa), Wine Supervisor, West Florida

On October 19^th our ABC wine team visited Chateau Cabrières in Châteauneuf-du-Pape.  I had previously tasted couple of different vintages from Cabrières on several occasions and was well aware of the great quality of the wine made here, yet was pleasantly surprised to see a picture of a bottle of Chateau Cabrières on the cover page of “La Revue des Vins de France”, France’s most prestigious wine publication. Huge recognition by the experts to the passion and commitment to quality of the Arnaud family, owners of Cabrières for three generations.

 
Current vintage from Ch. Cabrieres and the cover of Le Revue

While waiting for the exciting 2009 and 2010 vintages tasted from the barrel (2010 was still fermenting) we currently have available at ABC the best vintage to date in the Southern Rhone, 2007.

Two cuvees are available in the 2007; a Classic cuvee ($29.99) made from fruit from 55-year old vines and a Prestige cuvee ($44.99) made from fruit from vines planted in 1904.

Châteauneuf-du Pape remains my favorite wine for the holiday table and also makes a great gift.

 
From left: 1973 vintage Chateauneuf-du-Pape, 105-year-old vines in Cabrieres

--Atanas Nechkov, Wine Supervisor, Central Florida

  Of course white Burgundy (Chardonnay) and Pinot Noir are comfortable choices for Thanksgiving dinner, but here are some less-traditional wine pairings for your holiday feast. First, you can always think of sparkling wine when you settle down to enjoy your meal. The beauty of sparkling wine is the wonderful array of sweetness levels you can select. So if Aunt Sally enjoys her wines with a little more sweetness, as if she isn’t sweet enough, you may choose a nice Moscato d' Asti. This is a very popular wine these days for people that have a bit of a sweet tooth. It's a wine that also works well as an aperitif or to enjoy with your dessert. We here at ABC Fine Wines have discovered a wine from the Lombardy region of Italy. It is an off-dry red wine called Costarosa. This effervescent red is an interesting blend of Croatina, Barbera, Uva Rara, Ughetta Vespolina…I lost you on Uva Rara I bet. These certainly are not the typical grapes you are used to drinking, but neither was Argentinian Malbec until you gave it a try. Give this wine a chance even if you are not a big fan of off-dry wines; it is very tasty.

  Another great wine region to explore, that is so often overlooked (see Bill Stobbs' post on this from September), is the Alsace region in France. This is one of the most decorated food Meccas in the world. I’ve been told that Alsace has more Michelin-starred restaurants than any other place in France. Although Alsace is recognized as producing wines that match incredibly well with food, it is unique in that the wines are almost exclusively white. These full-bodied white wines that include Pinot Blanc, Riesling, Pinot Gris and Gewurztraminer are made in a drier style than their German cousins to the north. They have been described as the white wines for red wine drinkers. Try a bottle of Pinot Blanc or a dry Riesling this year for Thanksgiving and I’m sure you’ll become a fan of this style of wine. Alsace does produce wines in a sweeter style, Vendange Tardive, but give these drier examples a chance and I’m sure you’ll become a fan.

 Ken Amendola - Wine Supervisor, North Florida

As Thanksgiving quickly approaches, the one wine that always seems to make its way to the dinner table is Beaujolais Nouveau. The grapy, fun, festive, first wine of the vintage. Of course this year it will be the 2010 vintage.

But there is much more to Beaujolais than just Nouveau. On our recent trip to France we had a visit at the Cave de Bully, the largest wine grower cooperative in the Beaujolais region. The term "cooperative" sometimes has a negative connotation associated with it; however, this group of 280 wine growers have been winning medals since its creation in1959. As we toured the facility it was not the 2010 Beaujolais Nouveau they were most excited about showing us but rather the recently bottled 2009 vintage. 2009 was an exceptional vintage throughout much of France and Beaujolais was no exception. The Wine Advocate describes the 2009 Beaujolais wines as " gloriously generous and genuinely complex, as fine as any wine from this region in recent memory."

One wine we were particularly fond of was the Jean St Honore Beaujolais Villages, a rich, lush example of just how good Beaujolais can be.

Other 2009 Beaujolais  offerings to look for come from one of the most reliable sources of great wine value, George Duboeuf. His Brouilly, Cote de Brouilly, Fleurie and Morgon are just arriving and are sure to sell out quickly. 

Paul Quaglini, Wine Supervisor, SE Florida

A while back, I promised readers of this blog a glimpse into the rediscovery of certain grape varieties by a new generation of Spanish winemakers.  To this regard, here’s (hopefully) the first post of many.

Before journeying to Rioja, I had never experienced the grape variety known as Graciano.  I knew from perusing the back labels of Rioja wine bottles that this red grape existed, used primarily as a seasoning component to the Tempranillo based wines of the region.  But it wasn’t until a sunny afternoon in Laserna, at Bodegas Contino, that I first sampled it as a single varietal wine.

Graciano is a native Spanish grape variety, grown primarily in Rioja, that has a bit of a checkered past.  In decade’s bygone, grape growers offered the vine to propagate would typically reply to the negative (No, Gracias!).  As legends go, this is how this unwanted grape got its name.

A late-ripener, it needs to be planted in a warm location to be at its best.  It is also a natural low- yielding variety in comparison to Tempranillo, which didn’t endear it to wine producers bent on getting the most juice out of a vintage.  In its defense, however, the grape produces vivid purple color, good alcohol and acidity.

Modern winemakers in Spain are now taking a fresh look at Graciano and the results can be spectacular.  Besides Bodegas Contino, I’ve tasted varietal wines from Dinastia Vivanco, Conde de Valdemar and Marquesa Valserrano.   Typically the wines show deep purple robes with scents of violets, and black fruits, mint, spice and minerals on the palate.  They often show best after a short stint in the cellar and have a good track record for aging.

With certain wine critics extolling the virtues of these distinctive wines, an inquisitive wine-drinking public is taking notice.  As a result, Graciano plantings in Rioja are on the increase.

It seems the time is just right to say “yes” and "thank you".

Jim Greeley, Wine Supervisor, SW Florida

 November brings us at least two annual events which relate to wine, Thanksgiving (of course) and the annual release of Nouveau Beaujolais. Unlike the (more wine friendly) Holiday in late December, where the roasts, goose, duck and other assorted meats are perfect fare for the best wines in your collection, Thanksgiving means turkey. This in itself is not much of a wine dilemma, but green bean casserole? Cranberry sauce, gravy, sweet potato pie and the other dozen or so traditional sides make finding the perfect wine nearly impossible.

 So let’s just agree there is no perfect wine. I usually get elected by my family to ‘bring the wine’, since they either expect I will bring some of my good bottles, or expect I should bring the right wines, since I am the ‘wine guy’. Works just fine for me, since I don’t have to spend any time in the kitchen, and instead get to shop for wine! A few reds, a few whites and my part is done.

 Some of the most popular wines for this holiday are Riesling and Gewurztraminer, which both work well with not only turkey, but with all of the other dominating flavors of the most traditional side dishes. Riesling has a unique style and flavor that everyone loves, and pairs well with many foods.  German Riesling has plenty of fresh acidity, like biting into a Granny Smith apple, and this works wonderfully! Also try Riesling from Alsace, France. These tend to be dry, but work equally as well. While you are in the Alsace wine section, check out Gewurztraminer.

I usually end up with this one at my end of the table.

 Full bodied Chardonnays have enough personality and flavor for turkey as well as the sides.  Aim for the oak influenced wines, which will have enough going on to stand beside the poultry as well as the accompaniments. California and Australia have the edge here.

 Red wine is also an option. Wines with good fruit and moderate body and alcohol are your best bets.  Try Pinot Noir from Oregon, California or the Burgundy region of France. The basic Pinot Noir in Burgundy goes by the name Bourgogne, and can be excellent value.

--Shayne Hebert, Wine Supervisor Central Florida

In a previous post I wrote about Gluhwein: bottled, spiced wine sold around Thanksgiving thru New Year's.  This is the time of year that I'm asked to give out my recipe for Mulled Red Wine.  This is also a great recipe for holiday get-togethers.  Great for a Halloween party.  Goes well with spiced wafers, spiced pumpkin or spiced applesauce cake!

                                MULLED RED WINE

• 2 CUPS WATER


• 1 CUP SUGAR


• 4 CINNAMON STICKS


• 4 CLOVES


• 2 LEMONS


• 1 BOTTLE DRY RED WINE



Boil the water with the sugar, cinnamon and cloves for five minutes. Then add the lemons, sliced very thin. Cover and let stand for ten minutes. Add the wine and heat gradually, but do not allow to boil. Serve in a very hot pitcher -- one that's suitable for hot liquids. (I use a crock-pot that keeps it warm and float orange and lemon slices in it.) If using glass, put in a spoon to keep from cracking.  

--Marie Griffin, Wine Supervisor, West Coast/North

Somewhere in the back of our collective unconscious many of us have a vision of a café table, a bottle of wine with two glasses, an unsliced loaf of crusty bread, and a plate of cheese. There’s something about this vision that just seems right. But when we begin to look deeper perhaps we begin to scratch our heads and wonder what color the wine should be and what type of cheese should be on our plate.

Well, I have a few suggestions and a few general rules which you may or may not choose to follow.

First of all, remember that different styles and textures of cheeses demand different types of wine. Generally speaking the whiter, fresher styled cheeses need a more crisp and fruity wine, while heavier, richer cheeses demand big-flavor wines. Heavy tannic Cabernet Sauvignons, however, can overwhelm all but the most powerful hard cheese and make you miss some of the subtle flavors. Most blue cheeses, though heavy, pair best with a sweet wine.

So here I offer a few styles of cheese and suggest some wines you might want to pair them with:

Fresh Cheeses (such as ricotta, chevre, feta, mozzarella, or cream cheese) need crisp white wines with nice fruit. I would recommend Rasteau White Cotes Du Rhone 2008, La Cappuccina Soave Classico 2008, or Les Fosses D’Harengs Vouvray 2007.

Soft-White Cheeses (such as Brie, Camembert, or Chaource) are well-paired with wines that have a nice balance of fruit and acidity like Young Meg Marlborough Sauvignon Blanc 2008 from New Zealand, or if they are slightly sharp or salty try something a little sweeter like Goerg Piesporter Goldtropchen Riesling Kabinett 2008. With more mature or full-bodied brie try something like Rene Lequin-Colin Chardonnay 2009 from Burgundy or if you want to go red, Block 559 Los Carneros Pinot Noir 2009.

Semi-Soft Cheeses (such as Edam, Raclette, Sonoma Jack, or Fontina) are best served with full-bodied whites or lighter-style, fruity reds. For whites try Block 570 Alexander Valley Reserve Chardonnay 2009, or for reds Hart & McGarry Napa Valley Merlot 2008, or Arviza Crianza 2004 from Rioja, Spain.

Washed-Rind Cheeses (such as Muenster, Epoisses, or Stinking Bishop) generally pair better with beer, but on a visit to Alsace a few years back Laurence Faller (the brilliant winemaker at Domaine Weinbach) recommended trying Gewurztraminer from Alsace as a perfect pairing with Muenster, and I agree.

Hard Cheeses (such as Cheddar, Cheshire, Parmigiano-Reggiano, Pecorino, or Manchego) can pair with many types of wine. So let’s just say the stronger the cheese, the bigger the wine. For milder hard cheeses, try Rasteau Red Cotes Du Rhone 2008. For medium cheeses, try Michael Mondavi’s Anticipation 2007, which is a Napa Valley Red Blend made primarily from Merlot. For strong cheeses you can bring out the Rugged Hills Lake County Cabernet Sauvignon 2005. But if the cheese is especially strong you’re better going with sweet fortified wine.

Blue Cheeses (such as Stilton, Roquefort, Gorgonzola, or Danish Blue) need a good sweet wine. For milder blues you can go with Ch. Moncontour Vouvray 2007 or Ch. de la Roulerie Rose D’Anjou 2009. Sometimes a spicy red like the Ch. Cabrieres Chateauneuf-du-Pape 2007  (which got a 90 point rating from Wine Spectator) or Oliver Hill Jimmy Section McLaren Vale Shiraz 2006 (93 points from Wine Advocate) will work. But once you get to the stronger blues like Roquefort you should look to a Sauterne or one of its more reasonable neighbors like Barsac or Loupiac, or traditionally with Stilton, serve port.

What else can be served with your wine and cheese? Good crusty bread is a must. Nuts also make a great addition, especially almonds, walnuts, or hazelnuts. If you want to serve fruit, stay away from citrus or tropical fruits, but apples, pears, and figs work well, as do most dried fruits. Finally, keep some wild honey nearby – drizzling a little on certain cheeses can really heighten the flavor.

-Bill Stobbs, Wine Supervisor, West Florida

The wine growing region of Chablis is about two hours’ drive north of Beaune. Its terroir is quite different from the rest of Burgundy to the south.

At the end of October 2010 the weather there was a few degrees cooler than "the Cote", the vine leaves had turned brown and some vineyards were already bare of foliage. The cool climate of Chablis combined with the limestone / clay soil give Chardonnay a unique expression.

  Last week our ABC Wine Team visited and tasted the wines from the single largest estate in Burgundy, Chateau de Maligny. Jean-Paul Durup, owner of the estate, took us to the vineyards before tasting through the impressive portfolio of wines back in the Chateau.

All the wines were unique, expressing the climate differences of the vintage and the respective terroir. All wines are stainless-steel fermented and aged.

  The 2009 Village Chablis impressed us with its purity, power and concentration of ripe citrus fruit. The 2006 1-er Cru Fourchaumes met the expectations for a First Growth with layers of complexity, depth of fruit, "smoky" minerals and a lengthy finish. These two and all the other three dozen wines we tasted showed Chablis at its best.

The wines from Chateau de Maligny are a must-try for anyone who enjoys quality Chardonnay. Pair them with any type of seafood dishes, grilled fish or my personal favorite: oysters!!

--Atanas Nechkov, Wine Supervisor, Central Florida