Brew Hops & Wine Stops

Let’s be clear, by no means are we endorsing heavy drinking. We do, however, understand that there are occasions when people—to put it politely—stop counting. It might be your bachelor party, a friend’s birthday party, or… New Year’s Eve.  Tonight is the night where even those who aren’t typically “drinkers” let loose and celebrate the New Year. It’s possible when you wake up on the first day of 2013 that the only reminder you have of tonight is your heightened sense of hearing and sensitivity to light. Thus, you don your sunglasses and groan at any pin-drop-turned-velociraptor-screech and head out for a late bacon-filled brunch.

Traditional Martini

So, to keep you hangover-free on this holiday, we have a few tried-and-true tips. But, before that, here are the top 5 cocktails that induce the worst hangovers (if all other factors aren’t in your favor). In other words— STAY AWAY FROM:

5. Rob Roy

4. Gin Martini

3. Planter’s Punch

2. Long Island Iced Tea

1. Vodka Martini

I’m not saying you shouldn’t enjoy one of these scintillating libations. What I’m saying is that if you do, remember to practice these top three hangover prevention tips:

1. Alternate every cocktail with a glass of water; the main reason for a hangover is dehydration

2. Do not drink on an empty stomach; have something with protein before heading out

3. Drink slowly—the goal is to enjoy yourself, not to get sloppy

If you decide not to listen to us and wake up tomorrow wishing you had, here is the remedy we suggest to reduce those awful hangover symptoms:

1. DRINK WATER


2. Track down a banana; potassium is your friend


3. Eat a light breakfast. A protein/carb combo, like eggs and whole wheat toast, will recover some nutrients you have lost


4. Sleep. Hopefully you have the day off work; let your body recover

Remember, you should always celebrate responsibly. The best way to avoid a hangover is to drink in moderation. Good luck and we wish you all a very happy and safe new year!

Cheers!

Meghan and Hannah

The style of the day:  altbier! I have here Detroit Brewing Company’s The Detroit Dwarf Altbier, the legendary Nain Rouge German style amber. “Alt” means old in German; altbier is Germany’s answer to the brown ale. It is conditioned longer than usual for an ale, begetting a smooth fruitiness. 

Source: untappd.com via BigMichigan

Appearance:  I am serving it cold in my Strongbow tumbler. It pours a dark auburn with a thick, sticky head. It is a pretty full-bodied looking beer. Smell:  a lot of brown bread, some light caramel and dark fruits.

Taste:  more brown bread, hints of walnuts and roasted pecans and a good piney hop presence. Similar to an American brown ale but not as nutty. I like the hops in the finish. The breadiness is the main show, which is just fine with me. It leaves a sweet slickness on the lips. 

Not bad at all. A nice rendition of the style you certainly do not see very often. The only other altbier I can think of in ABC land is Widmer Brother’s Okto Festival Ale. Sam Adams had their Longshot series Derf’s Secret Alt from the winners of their home brewing contest. I had that one and it was delicious. You will find Detroit’s at every ABC.

Beer blogger Adam Shugan is a store manager in Gainesville.

Paarl, South Africa

After a hearty breakfast of eggs, bacon and wine, we set out to explore some of the regions and wineries of the Western Cape. First stop was to the estate of David Finlayson of Edgebaston Wines in Stellenbosch. I’ve already written about David in part two and part three of this series, and it was a pleasure to spend a little more time with him. I can now happily announce that ABC will be carrying some of his wines exclusively in the state of Florida!

In early 2013 check your nearest ABC store for Edgebaston’s The Honey Comb (formerly know as The Honey Pot), a smooth and creamy blend of Sauvignon Blanc, Semillon and Viognier; The Pepper Pot, six robust components that create one gutsy red wine; The Berry Box, mostly Shiraz, Merlot and Cabernet Sauvignon and fruit forward in the very best sense of the word, not to mention delicious; and Cast in Stone Sauvignon Blanc. Next we drove to the wine district of Paarl, which is South Africa’s third oldest European settlement (after Cape Town and Stellenbosch) and is home to the delightful Mary Lou Nash of Black Pearl Vineyards. Mary Lou, originally from New Hampshire, relocated to Paarl in 1995 and is currently chief winemaker, viticulturist, tractor driver, marketer and general ‘Jill of all trades’ at Black Pearl. She also makes a mean homebrewed
beer.

Next year will see the return of her delicious Black Pearl Oro to ABC. If you missed this great South African Shiraz the first time around, make sure you try it in early 2013—it’s something special. We will also be carrying The Mischief Maker which is a blend of Shiraz and Mourvedre from the same estate. (I must say that, in general, the quality of the Mourvedre we tasted in South Africa was excellent.)

Bill with Mary Lou Nash

We were also joined at the Nash abode by Jeremy and Emma Borg of Painted Wolf, who guided us through a tasting of their excellent wines. Jeremy studied viticulture in California at Rosenblum among other wineries. Returning to Africa he worked at a safari camp in Botswana where he rekindled his love for the African wilderness and met Emma. Rejoining the wine business Jeremy worked at Fairview, where he was responsible for the development of the popular Goats Do Roam wines. Eventually he began making his own wine, and in 2007 Jeremy and Emma established Painted Wolf Wines managing to combine their love of Chenin Blanc, Pinotage and Rhone blends with their passion for conservation. For each bottle sold a donation goes to research and conservation with particular interest in South Africa’s rarest and most endangered carnivore, the African Painted Wolf (aka the African Wild Dog).

Bill with Jermy and Emma Borg

Early next year look for Painted Wolf ‘The Den’ Chenin Blanc and Pinotage at ABC. Painted Wolf was recently recognized among the top 10 most successful producers in South Africa’s most prestigious wine competition.

A lot of great wine and that was only the first half of our day. More to come soon…

Bill Stobbs, ABC Wine Supervisor

(Follow me on Twitter @abcwinebills)

The 2010 Saint Péray white, Lieu Dit Payrolles by Pic-Chapoutier is the most unique, small production from a single vineyard wine that we have ever brought in and made available to our guests at ABC Fine Wine & Spirits.

 In fact, only 100 bottles of this divine beverage were allocated for retail purchase.

Until last year, this wine was only available to the patrons of Pic-à-Valence, the world famous three-star Michelin restaurant in the Rhône Valley in Southern France.

The wine exhibits saturated golden yellow color with green hues and aromas and flavors of ripe citrus, star fruit, acacia flower and spicy notes of star-anis and cloves; full-bodied and generous,  ample and defined with floral and honeyed notes on the long-lasting finish.

This was one of the most intense, pure and exciting white wines ever tasted by our panel.

A bottle of the 2010 Saint Péray white, Lieu Dit Payrolles is now accessible to all true wine enthusiasts for only $80.

Secure yours now!!

Pic-Chapoutier is a combined effort of two of the most influential people in their respective fields: Anne-Sophie Pic (restaurant Pic in Valence) and Michel Chapoutier (domain M. Chapoutier).

 Maison Pic is one of the highest places of French gastronomy, located in the town of Valence in the Rhône Valley. The restaurant has more than a century of history, three generations, each eneration distinguished by the highest three-star Michelin award.

 The Chapoutier family has more than 200 years of winemaking history in the Rhone Valley, producing some of the world’s greatest wines (Côte Rôtie, Hermitage, Crozes Hermitages, Saint Joseph, Châteauneuf du Pape, Luberon) and more recently in the wine regions of Roussillon, Languedoc, Alsace and outside of France, in Portugal and Australia. The vineyards are cultivated organically or biodanamically.

Atanas Nechkov, Central Florida Wine Supervisor

On twitter @abcwineatanas

We’ve done it again. We’ve tackled another Pinterest project, this time in Jell-o form. Say hello to these babies.

Peppermint Schnapps and Hot Damn! twisted into a shot glass to make candy cane Jell-o shots. And did we like them? YES.

When we started the recipe, we realized we didn’t have the audience (or permission) to make several dozen shots. Ergo, we cut the recipe in half. Following the instructions closely, we mixed the boiled water and cool water and gelatin powder and condensed milk and, of course, the alcohol until we had two separate mixtures, one red and one white.

1.4 ounce shot glasses.

We used these 1.4 ounce shot glasses, so layering was a puzzle to be solved before jumping in. We spooned a layer of the peppermint schnapps using a disposable plastic spoon—they were flexible and made it easier to spoon each layer into the glass without it dripping along the sides.

But here’s the thing: each layer must set separately before you add another on top of it. For 15-20 minutes each time. Needless to say, it’s a time-consuming project, especially if you’re thinking about making them for a large crowd. Our finished products were a-fricken-dorable. Things to remember:  have a can opener on hand to open your sweetened condensed milk. Also, make sure there are a couple co-workers nearby to help taste test, just so your results aren’t biased. The tasting group agreed that the sweet, cherry taste of Jell-o very nicely complemented

"Then I traveled through the seven levels of the candy cane forest..."

All in all, we dub this project PIN-POSSIBLE. Make them for your Christmas party. Make them for
yourself. Give them out to your nearest and dearest.

Just make sure you’ve set aside at least two hours for this Pinterest-inspired project.

Happy shooting (not violently, of course),

Meghan Guarino and Hannah Grantz

Cheers!

Tasting Notes

Sam Adams Barrel Room Collection

Stony Brook Red

9%ABV

Of the Sam Adams Barrel Room Collection, I have enjoyed both the New World Tripel and the thirteenth Hour Stout. I naturally expect to enjoy the Stony Brook Red. 

The bottle opens with a reassuringly loud pop, evidence of ample carbonation. The beer, served in a tulip glass, pours a deep reddish brown with about a half inch of thick, lingering tan head. Aromas of sweet malt and spiced fruit balance nicely with notes of oaky vanilla and balsamic vinegar. The first sip brings a wave of refreshing, yet tart, goodness that I have come to expect from any Flemish red or Oud Bruin. Flavors of tart cherry jump out first and are followed by toasty oak and vanilla, rounded off by a lingering sweet and sour, but dry finish.

As a sour beer aficionado, I am really impressed by the offering from Sam Adams Barrel Room Collection. If you enjoy an occasional Rodenbach or Vichtenaar, then Stony Brook Red is definitely a beer for you. However, if you are new to the Flemish red style, this beer is a great choice for an introduction. Get one, share it with your friends and discuss. I guarantee someone will leave a
fan!

Beer guru Rick Swartz, a manager in Vero Beach. Follow him on Twitter @abcbeerRick for everything new in Beer Country, and watch for his posts here.

Just as it was a month or so ago with the flood of delicious French Rhones, the trend of tasty new wines arriving at ABCFWS continues with a gush of quality offerings from Spain.  Here’s the lowdown on the latest Spanish selections now available at your local store.

It’s been a while since we’ve added a wine from the Utiel-Requena DO, let alone one made from 100% Bobal.  Bodegas Sierra Norte Bobal Temperamento ($12.99) is a tremendous value.  The winery, located in the heart of Valencia, is fully organic.  But that’s just half the story.  In the wrong hands, the finicky Bobal can produce a very average wine.  However, Sierra Norte gives this underappreciated grape the royal treatment: old vines, low yields, limestone sub-soil, malolatic and elevage in French oak up to 8 months.  The result is a rich, purple colored wine with juicy raspberry, plum and cassis fruit, and a smorgasbord of exotic, smoky Asian spices.  This beautifully balanced red would be right at home with pan-seared baby lamb chops and a zesty romesco!

How about a couple of value-centric Tempranillo reds from the Toro appellation? Not impressed? Well you will be when you taste the Bodegas Campina Sabor Real Toro 2008 ($8.99, 90 RP). That’s right, a delicious Tinto de Toro for less than 10 bucks that garnered a 90 point rating from the Wine Advocate!  Talk about a wine to buy by the case!  Better yet, make that a mixed case with a few bottles of the complex Sabor Real Crianza Viñas Centenarias 2007 ($11.99, 91 RP).  How can you go wrong with fruit produced from 100 year old vines aged in French and American oak for the price of a song?

You’ve been craving something new from Rioja, right?  Well, we aim to please with the Bodegas de Familia Burgos Viejo Betis Rioja Crianza ($14.99).  Produced in Rioja Baja from the terrific 2009 vintage, this silky, medium-bodied red is the perfect foil for earthy slices of Jamón Ibérico or a juicy, rosemary and garlic pork tenderloin.

Jim Greeley, Wine Supervisor SW Florida

Follow me on Twitter @ABCWineJimG

Although not everyone is aware that Bordeaux has classifications other than the famous Classification of 1855, in fact Sauternes, Pessac-Leognan and St. Emilion all have their own.

St. Emilion ranks the top estates, but unlike the other areas, they review the quality of these (and other) estates every 10 years, and make changes to the classification when necessary. As you may have guessed, estates dropped from the list don’t take it particularly well. In fact, when the ranking for the 2006 classification were released, demoted estates went to court! The classification was held in limbo until now…..6 years later.

The St. Emilion system offers two top tiers: Premiers grands crus classés A’ and  ‘Premiers grands crus classés B’,  as well as a third tier named ‘Grands crus classés’. Two chateaux were added to the ‘A’ group, Ch. Pavie and Ch. Angelus, and a small handful of estates have been added to the ‘B’ list, including Ch. Canon la Gaffeliere and Ch. Valandraud. So, at least for now, there seems to be peace in the valley. If I remember, the classification comes up for review again in 2015.

Premiers grands crus classés A 

Château Angélus

Château Ausone

Château Cheval Blanc

Château Pavie

Premiers grands crus classés B

Château Beauséjour (Duffau-Lagarrosse)

Château Beau-Séjour Bécot

Château Bélair-Monange

Château Canon

Château Canon-la-Gaffelière

Château Figeac

Clos Fourtet

Château La Gaffelière

Château Larcis Ducasse

La Mondotte

Château Pavie-Macquin

Château Troplong Mondot

Château Trotte Vieille

Château Valandraud

In addition to these 18 estates, another 64 are represented in the Grands crus classes.  

Shayne Hebert, Central Florida Wine Supervisor

Follow me on Twitter @abcwineshayne

This time every year I am reminded to put in an order for ABC's yearly allotment of Gluhwein. What

exactly is it? Gluhwein is a hot spiced wine also known as mulled wine. It consists of wine and spices
heated to just below boiling point before drinking.

It's reminiscent of the European Christmas and Austrian ski holidays.  It's a tasty drink that warms the body in cold weather and a popular treat at parties!

The roots of Gluhwein go back to Roman times where the recipe was found in a book by a Roman citizen. Nowadays, it's a very famous hot drink in Germany during the 4 to 5 days before Christmas. It's served in all the Christmas markets in all cities.  Last year, about 50 million litres were consumed in Germany alone!

There will be limited quantities of Valckenberg Gluhwein at select ABC stores in Florida.

Keep the ancient tradition alive!

Marie Griffin, Wine Supervisor ABC Fine Wine & Spirits,  North-west Florida

You know when you go to Ikea to buy an entertainment center and the “directions” seem to look so
easy, then 48 simple steps and two swollen thumbs later, you’ve got yourself a nice, slightly  lopsided, TV stand?  Well, since jumping on the Pinterest train, we have found cork crafts and cocktail concoctions for days, all looking so easy to do on our own.  We continuously found ourselves thinking, “We could totally do that,” until one day when we decided to give it a try. That day was today.

After scourging ABC’s boards to find a reasonable starter project (we didn’t want our first attempt found on one of those “Pinterest Fail” websites), we came across this one.

Looks easy, right? Well we’re here to tell you that it is, in fact, pin-possible, providing you have a few of the originally unlisted helpful hints that we compiled along our own wreath-building journey.

When we pulled out our supplies for the wreath, we realized we were missing a crucial tool: the drill

Jim Deckle, CIO and cork-drilling extraordinaire.

Moments later, there he was drilling the first cork of our wreath and theoretically snipping the ribbon of our new series of blog posts. He also provided us with a pair of pliers we used as a vise grip—helpful tip no. 2.

Jim left us to be with our supplies and enthusiasm, and off we went on the drilling adventure.  Meghan started drilling two holes in each cork, while Hannah strung the corks using floral wire, spacing with a red bell between each cork in the top row.  By the way, simply drilling the cork once doesn’t cut it. Tip three:  move the drill bit in and out of the cork several times to ensure there is a hole wide enough to put the wire through.

'Tis the season to do Pinterest inspired crafts!

All in all, it was easier to achieve the finished product than we expected. Some corks were easier to drill through than others (like Chateau St. Michelle corks), so experiment with a couple before you start on the whole project.  We spent about $10 on supplies, not including the wine someone drank to provide corks (have to drink wine… bummer) or the tools (drill, wire cutter, glue gun).  With two crafters present, it took us about an hour and a half to complete the cork-wreath from start to finish.

Required:  patience, a collection of wine corks, tough fingers, and some more patience.

Verdict?

Stay tuned for more Pinterest inspired DIY project attempts and keep scrolling for more pictures from this week's project! 

Our bag of corks.

Not sure how we would have drilled the corks without this.

Drilling away!

Making sure the holes are big enough.

Well, that can be a little frustrating.

Hot glue guns are essential to 98% of all DIY projects (a statistic that is completely made up).

This is how our wreath turned out!

Good luck everyone! 

Cheers,

Hannah Grantz and Meghan Guarino

Beer blogger Adam Shugan is a store manager in Gainesville.

My beer-from-every-country trip has come to end.  It was a fun jaunt and I experienced myriad tastes, colors, and smells. Now I am going to go back to hunting for uncommon styles that breweries have been reviving. 

Today I have Sam Adams Verloren, which is part of a Small Batch Series of rare-beer-style bombers that they recently released.  It is a Gose and this is the first time I have seen or sampled this style. 

A Gose is a very old unfiltered German wheat beer born in Leipzig.  The main ingredient is 50 to 60% malted wheat with low hopping and the addition of coriander and salt.  The finished product is a turbid, dry, and spicy brew.  Many true German ones have a flavored and / or colored syrup added to it to balance out the addition of lactic acid in the boil. A horned owl graces the label of the bottle and it lists the addition of the coriander and the salt.

Appearance: serving it chilled in my Kronenbourg 1664 glass. A modest pour produces a massive rocky head that sticks to the sides of the glass.  It gives off a cloudy iced tea color with no residual bubbling.

Smell:  coriander, sea salt, orange zest, bread crust and wheat husk. It goes from spicy to bready to earthy. It is a rather pleasant aroma.

Taste: I do not really pick up the salt, but there is a twang of wheat and an almost rye-like spice. The coriander remains faint but there are some lemony undertones that stick to the back of the throat. Actually, the coriander has an oily feature that I detect when I lick my lips. As I continue to sip I get a hint of passion fruit. I am a bit disappointed in the lack of saltiness because I enjoy the taste of some good sea salt. I find I really enjoy the smell of coriander. I mentioned a few blogs back about Hitachino Nest White Ale from Japan, which has one of the best coriander smells I have experienced.

This turned out to be a very nice beer style.  I recommend it to anyone who likes Blue Moon, Shock Top, Barrel Trolley Belgian White or Hoegaarden. Even though these examples are Belgian Whites, they have pretty similar tastes. Look for Verloren and others in the Samuel Adams Small Batch series at your local ABC.

The first attempts at producing sparkling wines in Burgundy were made in the early nineteen century in Nuits-Saint-Georges and Rully, where the local white wines were particularly suited to this treatment.

These wines were marketed under the appellation  Bourgogne Mousseux and were for the most part of inconsistent quality which led to the establishment in 1975 of strict regulations under the new Crémant de Bourgogne appellation.

Crémant de Bourgogne is made the same way as the sparkling wines of Champagne using the Traditional Method or Méthode Champenoise, where the secondary fermentation takes place in the bottle and the wine is aged for minimum of nine months on the lees before disgorgement.

The predominant grapes used in the production of Crémant de Bourgogne are the Chardonnay and the Pinot Noir.

New at ABC Fine wine & Spirits are three Crémant de Bourgogne from Veuve Ambal.

Veuve Ambal is a family business founded in 1898 in Rully; today, Veuve Ambal is the largest producer of some of the best Crémant de Bourgogne.

Veuve Ambal Cuvée Marie Ambal – Crémant de Bourgogne, France

One of the few producers of quality Crémant de Bourgogne, Veuve Ambal is located in Montagny-lès-Beaune just outside the city of Beaune. Marie Ambal comprises only Pinot Noir and Chardonnay grapes bottle-fermented in the Champagne method. It’s aged 3 years before release and shows hints of flowers, raspberry and blackcurrant with subtle toast notes. It could age more but it’s ready now for celebrating.

$22.99

Veuve Ambal Prestige Brut 2010 – Crémant de Bourgogne, France

Veuve Ambal’s Prestige Cuvée is Pinot Noir and Chardonnay aged 18 – 24 months. It’s bottle-fermented like Champagne and shows a light golden color from the aging and notes of fresh flowers, toast and almonds with tiny bubbles.

$16.99

Veuve Ambal Brut – Crémant de Bourgogne, France

The Veuve Ambal Brut is made from Pinot Noir, Chardonnay and Aligoté, bottle-fermented. This cuvée has fruity and floral aromas with slight toasted hints and a bright finish. It’s a great everyday bubbly.

$14.99

Atanas Nechkov, Central Florida Wine Supervisor

 
As we are getting to the end of our amazing trip through Northern Italy with Nadia Galati of Alberello Wines, one of our last and most interesting stops is to Fabbrica Botti Gamba. This is one of Italy’s oldest and finest producers of wine barrels, a cooperage, as they are known in the States. This was not a scheduled stop: it was a visit that came about as we were speaking to one of the winemakers we met. Gamba has been in business for many generations and we were treated to this tour by the latest generation of this family business, Mauro Gamba.

This was the first opportunity I've had to walk through a barrel making facility and what a fantastic
experience it turned out to be. We were taken through all the steps taken to turn raw planks of aged wood and painstakingly transform them into world class wine barrels, that help to age some of the finest wines in the world.

This facility makes the common fifty-nine gallon, oak wine barrels you can see on display in your local wine shop or retailer. They also make some of the larger, traditional barrigues of all shapes and sizes. The energy level of the Gamba operation was intense, with everyone moving about with the precision of a Swiss watch. As we walked around, with all the lathes, large sanders and flaming machines it is easy to see how one misstep could lead to a very bad day at the office.

Next time you are looking through one of the many wine magazines on your local bookstore shelf, look closely at the barrels in the pictures and you are sure to come across a picture of a Gamba barrel…

 Ken Amendola, North Florida Wine Supervisor

Follow me on Twitter @abcwinekena

"It's the most wonderful time of the year," according to Andy Williams. And of course when he sang, "Be of good cheer," what was he saying? Of course he's encouraging us to enjoy our beverage of choice throughout the holidays. I guess it goes without saying that for me it will be wine.

"With those holiday greetings and gay happy meetings. When friends come to call."...What could be better than Champagne? We just received our holiday shipment of Moutard Champagne. If you are not familiar with this small, high quality producer you are missing out. One only has to read what one of the most respected wine writers, Antonio Galloni of the Wine Advocate had to say.

NV Moutard Brut Grand Cuvee

"I was quite taken back with the wines I tasted from Moutard this year. The NV Brut Grande Cuvee emerges from the glass with high toned notes of Mirabelle plums, kirsch, crushed flowers and sweet herbs. There is an exotic quality to the Grand Cuvee that is totally beguiling. Intensely aromatic and layered through the finish, the Grande Cuvee impresses for its delicate, feminine personality and overall balance."  90 pts

NV Moutard Brut Rose

"The House's NV Brut Rose de Cuvasion is another standout. Tar, smoke and game are some of the aromas and flavors that emerge from the glass, adding considerable complexity and nuance. A short maceration on the skins gives this 100% Pinot Noir Champagne its volume and breadth. Richness and sophistication meld together beautifully here. This is a standout from Moutard."92pts

2005 Moutard Cuvee 6 Cepages

"An exotic melange of dried pears, flowers, herbs, lime, red berries and ginger emerges from Moutard's 2005 Brut Cuvee des 6 Cepages, one of the few Champagnes made with all six authorized grapes. The Cuvee 6 Cepages is a decidedly exotic, totally beguiling wine loaded with personality. It is a pleasure to taste." 93pts   

So don't forget what Mr. Williams sang, "There'll be parties for hosting, marshmallows for toasting and caroling out in the snow" ...and you must get some Moutard Champagne to celebrate this most wonderful time of the year.

Paul Quaglini

Beer blogger Rick Swartz manages our Vero Beach (Miracle Mile Plaza) store. He's Cicerone certified. You can follow him on Twitter @abcbeerrick

There are as many different holiday traditions as there are families who celebrate them.  Usually,
these traditions include gathering together around shared meals with friends and family.  With all of the many craft beers available, knowing where to begin when seeking out a beer/food pairing can be intimidating.  I’ll share some of my thoughts when it comes to holiday pairings.

Ham

 I like to pair ham with either a spiced beer or a porter. If you are drawn to ham’s smoky flavor, you would probably enjoy a porter. On the other hand, if you prefer the sweeter maple or brown sugar cured hams, choosing a spiced ale will accentuate the clove in the ham and the sugars.

Suggestions: Stone smoked porter, Sierra Nevada porter, Bell’s Christmas Ale, Anchor Merry Christmas Happy New Year or Rogue’s Chateau Pumpkin.

Turkey

A Belgian dubbel or German Dunkel pairs exceptionally well with Turkey and gravy.  Both have the
ability to stand up to the heartiness of Turkey, while possessing the sweetness needed to cut through savory gravy.

Suggestions: Ommegang Abbey ale, Sierra Nevada’s Ovila Dubbel, Bell’s Hell Hath no Fury ale, Ayinger Dunkel or Warsteiner Dunkel

Rack of Lamb

Lamb has the type of intense flavors that pair well with Scotch ales or Old ales.  Lamb is hearty enough to stand up to these typically bigger beers without fearing that the beer will be over-powering.  The sweet notes and slightly fruity nose will complement most any accompanying sauce.

Suggestions:  Bruery Fruet, Bell’s Third Coast, Great Divide Hibernation, Cigar City Big Sound, or
Oskar Blues Old Chub.

Bread Pudding

I don’t know about you, but I see more bread pudding served this time of year compared to any other. They are rich, decadent, easy to make and easy to pair.  A typical bread pudding pairs well with Belgian Strong Dark ale.  A chocolate bread pudding could be served with a sweet fruity lambic, or a rich bold chocolate stout.

Suggestions: Unibroue Trois Pistoles, La Trappe Quadrupel, Weyerbacher Quad, Brooklyn Black Chocolate stout, Bells Expedition stout, Dogfish World Wide stout, Rogue’s Shakespeare Oatmeal stout.

The spirited debate of old versus new continues in Rioja.  Recent articles in the WA and WS highlight the dynamic flux within Spain’s most iconic wine region.  It’s a great thing for us Rioja fan’s too as there’s never been a better time to taste the compelling expressions from both camps.  The recent Vibrant Rioja promotions held at ABCFWS locations throughout Florida aptly points this out.  Every guest had the opportunity to compare a tasty traditional Rioja expression like Marques de Riscal juxtaposed to the more richly modern interpretation of Bodegas Baigorri.

Well, it’s time to raise the roof for the new guard as we’ve just picked up two terrific bottlings from the upstart in Rioja Alavesa.  Curious where Baigorri winemaker Simón Arina Robles draws his inspiration?  Check out the 2007 Baigorri Vino de Garage ($62.99, 92+ RP).  That’s “garage” as in “garagiste”.  Clearly the influence is equal parts Right Bank Bordeaux and new wave Rioja.  Made with 100% Tempranillo, the fruit for Vino de Garage is sourced from 50+ year old vines and raised in French oak barriques instead of the traditional Rioja practice of using American oak.  And not unlike a really good Saint Emilion, it’s a sexy, yet structured beast.  With enough richness and depth for the long haul, it should make a terrific addition to any serious wine aficionado’s cellar. 

The affinity for yet another French appellation, this time Burgundy, is evident in the 2010 Baigorri Blanco Fermentado en Barrica ($24.99, 90 RP).  But instead of Chardonnay, Simón uses old vine parcels of traditional white Rioja varieties Viura and Malvasia.  As its name suggests, this wine gets the full-on French barrel fermentation plus a sur-lie batonage for 8 months in tight-grained Allier oak.  The result is a remarkably Burgundian take on White Rioja: creamy stone fruits with luscious tropical notes balanced by fine acidity.  It’s a beauty to enjoy right now with Chilean Sea Bass or Halibut topped with a zesty mango salsa. 

Jim Greeley, Wine Supervisor, SW Florida

Follow me on Twitter @ABCWineJimG

The 2009 vintage of Bordeaux is widely available in our stores now. An excellent vintage, at every price, not only for wine to enjoy now, but for wines to put down for a few years (some longer) to experience everything these wines offer to the patient consumer. Although the price for 2009s at the upper end of quality was astronomically high in many cases (First Growths were pushing $1,000……a bottle!), don’t let this fool you into thinking that ANY good wines from this vintage would be expensive. Not the case. There are plenty of values, even bargains, to be found. Sadly, some of these sell out during the futures campaign, but I am aware of at least half a dozen wines that you can still get in our stores, if you hurry.

Word gets out, and the wines vanish. Wines like Ch. Croix-Mouton, a Bordeaux Superieur from J.P. Janoueix, sells for about $14, with a 90 point rating from Robert Parker are just one example. Look for others, like Ch. Grands Chenes from the Medoc, Ch. Lilian Ladouys from St. Estephe and Ch. Croix-Figeac, St. Emilion--all from the 2009 vintage and all packing huge QPR.

For a few more dinero, search out Ch. Haut-Bergey from Pessac-Leognan, or look for Ch. Tour de Mons from Margaux…..These are all in the 90+ point range, drink well right now, and have the ability to collect dust for a few years. Quantities on all of these are limited, and will no doubt sell out as soon as folks catch on, so get yours before it’s too late.

I did!

Shayne Hebert, Central Florida South Wine Supervisor

Follow me on Twitter @abcwineshayne

Recently, I was drawn into a discussion about drinking wine and was asked why don't I just drink grape juice (alcohol free) instead of wine! Without going into detail as to how this discussion got started, I'll just say I don't believe they ever had a glass of wine in their lives!--something I find hard to believe, being in the wine business. It sparked an interest in me, so I decided to do some research on JUICE and came across this little piece:

In 1869 a dentist named Thomas Bramwell Welch (you already know where I'm going with this) created a way to pasteurize grapes instead of fermenting them so that his church could use them in services.  His hometown had a law against alcohol so his new drink became very popular.  This new "non-alcoholic wine" became so popular, the dentist quit his job and started Welch's, now the most famous maker of grape juice and jellies.

Since grape juice does taste good, and also has many of the same health benefits wine does, I can understand my acquaintance's statement, but would a glass of his juice pair as well with prime rib as my beautiful glass of Block 303 Rutherford Cabernet Sauvignon?  

Marie Griffin, ABC Fine Wine & Spirits Wine Supervisor North-West Florida

follow me on Twitter @abcwinemarieg

Guest blogger Stephen Simms traveled to California this summer with other wine consultants. Here are some of his notes on his experience at Antica.

On the last day of our three-day trip to Napa Valley, our ABC Fine Wine & Spirits wine consultant group arrived at the Antica Napa Valley property, which is a mile away from the famous Stagecoach winery. We were warmly welcomed by the estate manager, Ms. Kim Peters, and were treated to a breathtaking panoramic view of the Antica Estate. 

Antica Napa Valley is a 1,200 acre stunning wine estate located in Foss Valley at the base of Atlas Peak (or "blue mountain," as the locals call it) in the Atlas Peak sub-appellation. While this is Napa, it certainly does not resemble the main valley floor.

This property is owned by the Antinori family. This family has an amazing history. They own one of the world's five oldest family businesses and trace their wine business back to the year 1385 (they
have another 200 years before that in finance). That's more than six centuries, or, in their case, 26 generations of involvement in the wine industry. Their business was founded before Columbus set sail and about 450 years before wine grapes were even planted in the Napa Valley.

These are all hillside vineyards; the property ranges in elevation from 1,200 to 1,800 feet. Because of the elevation and relative close proximity to the San Pablo Bay to the south, the site has moderate weather year round.

Unlike the northern part of Mt. Veeder and the Spring Mountain appellations (on the other side of the valley) this part of Atlas Peak doesn't really see an inversion layer so the nights are also fairly cool even during the summer. This all contributes to a long growing season and hang time. Sugars can get high, but they have the hang time to ensure that the other phenolics develop and "balance" out the ripe fruit before the actual harvest.

After taking pictures of the lovely landscape we headed to the wine caves built under the small mountain.

The walls of the cave were filled with thousands of oak barrels and the cave walls were covered with moss.
We were informed by our tour guide that the 35,000 square foot cave was built in 1985 and was drilled by their employees using equipment from a mine that had
recently shut down in the southeastern USA. No gunite was used and after only 25 years the inside walls already look like a much older cave. The inside of the cave looks decidedly European—it has the "character" you often associate with a wine cave.

More to follow...