Brew Hops & Wine Stops

To honor and celebrate Epiphany, the day when the Three Kings (or Three Wise Men or The Magi) of the Bible find the Christ Child, we always had a galette des rois in my family. No, we weren’t Catholic, but having a French mom meant it was still part of her holiday celebrations. In Northern France it was the galette des rois, while in Southern France they called it the gâteau des rois, a brioche with candied fruits, though the custom also occurs in Catalonia and Greece. Traditionally, Epiphany is January 6^th, which is also the Twelfth Night (of the Twelve Nights of Christmas, which actually begin on Christmas Eve) but this cake can be enjoyed up until Mardi Gras. There are “King Cakes” in many European traditions coming to the New World through the French to Quebec and the Cajun South. Southern “King Cakes” are more associated with Mardi Gras, and the cakes are much more colorful.

Galette des Rois

As a child I loved the pageantry since there was a trinket, la fève, placed inside the cake (either at the bakery or at home) and whoever received the piece with the prize was then crowned king (a golden paper crown was always included with the purchase of the cake). This part of the tradition was stolen from the Roman Saturnalia, where they used a bean, and the discoverer was called the “king of the feast.” In my childhood it was usually a ceramic figurine in the shape of a baby or a fleur de lys, or even a cartoon character. The galette itself is a giant croissant with frangipane in the middle, so buttery puff pastry with an almond paste inside. Of course I was devastated when I wasn’t the king, and I think a few years my mom cheated and just put the trinket in my piece to avoid a meltdown. There was always one more slice than the number of guests and that extra slice was the “share of the Virgin” and intended for the first poor person to come to the home (or for a small boy after all the guests depart who had to have a second slice).

I don’t think there is a specific wine pairing tradition associated with the galette des rois, though in my family it was often a sparkling Vouvray. Based on Chenin Blanc, this bubbly is a little sweeter than Champagne—yet still has some bright mineral notes, though another Sparkling Loire, like the Cuvee Alexandre, would work fine. In the same flavor profile, a softer Prosecco, like the Collalto Extra Dry Prosecco Superiore would substitute perfectly. The buttery richness and sweet almond character could lend to pairing with a Sauterne, or one of our more affordable sweet French options like the Ch. Loupiac Gaudiet 2007 or the Abbaye L’Estagel Muscat Petits Grains, the first being a neighbor of Sauternes and the latter a late harvest dessert Muscat from the Languedoc. If that’s too sweet, then maybe pump up the minerality with a German Riesling, like the Joy Spatlese. It has the sweetness of a later harvest but then also that bright mineral finish we associate with Mosel Rieslings, which will cut the buttery sweetness of the galette in a pleasant way. All of these options for pairing are under $15 per bottle, so you have many affordable choices. Create your own Epiphany tradition with this European foodie festivity, and for one night, who doesn’t want to be king?

Daniel Eddy

Northwest Florida Wine Supervisor for ABC Fine Wines & Spirits. Follow me on Twitter @abcwineDanE

Wine Pairing Examiner for Examiner.com

Ask your local wine consultant for recommendations!  

The holidays are in full swing with New Year’s Eve almost here, and this time of year many of us tend to over indulge with the parties, food and alcohol. Aside from being a Wine Consultant, I also teach and practice yoga, so I try to maintain a healthy lifestyle which means wine in moderation. The holidays are exactly the time of year people need to up their game whether is it yoga, the gym, running, biking, etc… But unfortunately it is actually the time that many people slack off. So my blog today offers you 3 wines to indulge in “price wise,” but not to over indulge in drinking wise!”

To some people, splurging on a $20 bottle of wine is a big deal. I know it is to me. To those of us, I suggest Antucura Calcura 2008 Vista Flores Meritage from Argentina. This blend of 50% Cab, 30% Merlot and 20% Malbec is made up of a selection of only the best grapes. An extended maceration for up to 30 days ensures soft tannins and elegance. The color is intense and brilliant ruby red. The nose is highly expressive with ripe plums, cherries, and strawberries with hints of nuts and spice. The entry is sweet with good concentration and volume with a long finish. A perfect holiday red!

Maybe a $30 bottle of wine is your indulgence? How about trying La Marescialla, Barbera d’Asti Superiore DOC 2007?  This 100% Barbera is aged in French Barrique for one year then an additional one year in the bottle. It is deep red in color with violet nuances. This wine has an intense aroma of matured berries and delicate flowers of violet and mint. The taste is balanced, warm and silky with notes of berry jam and spices, maybe even reminiscent of chocolate covered cherries… a truly elegant crowd pleaser.

If your budget allows a $70 dollar wine, your choice has to be Oakville East Exposure Cab 2009 from Napa, CA. From one of the world’s most legendary grape growing regions, comes this 92 rated wine. Luscious ruby in color with blueberry, licorice, lavender and tobacco on the nose. There is some soft red fruit on the entry, then the darker fruit and floral flavors hit mid to back palate. This Cab is bright and nicely concentrated with a velvet finish and lingering smokiness. A true winner for all red wine lovers.

Why not indulge in a beautiful wine that fits your budget during this last week of the holiday season? Have a couple glasses of an amazing wine instead of 6 glasses of mediocre. Then you can get up and hit the gym or yoga studio the next morning. Enjoy!

Bill Knowles, Wine Consultant at ABC Fine Wine & Spirits in Boca Raton. Follow me on Twitter @abcwinebillk.

After having a few disagreements with what the folks at Cigar Aficionado did with their Top 25 Cigars of 2013, I have to say their bargain list for this year is much more agreeable. The first thing I like about the list is the fact that we have six of them available in our humidors. If you are a frequent shopper at ABC Fine Wine & Spirits, you will have no problem finding Arturo Fuente Short Story (93), Perla del Mar “P”(90), Perla del Mar “G”(88), Brick House Churchill (90), Nub Connecticut 460 (89), and Padron Churchill Maduro (88) during your next visit.

The criterion to make this list of great deals is that the cigar must be rated no lower than 88 and must not retail for more than $6. I can’t anything bad to say about any of these cigars, and I have personally reviewed the Perla del Mar’s in a previous blog. I would like to have seen a few other cigars make the list, but no real complaints to report. Another cool thing about this list is that it gets the juices flowing and encourages me to put together my own bargain list of 2013. I won’t be doing that today, as you will have to stay tuned for that. I will call upon the palate of ABC’s other tobacconist, Steve “Big Mungo” Mungeer to assist me in compiling a roster of “must smokes.”

What I am going to do today is revisit one of the cigars on this list and add my own review. I will be giving the Nub Connecticut 460 from Oliva a test drive.  This cigar was created by Sam Leccia. Sam, formerly of Oliva and currently making cigars on his own, did an excellent job of getting this blend just right. The binder and filler is all Nicaraguan, while the wrapper is Ecuadorian Connecticut seed. What makes this blend so great is the fact that it allows the wrapper to be the star of the show.  Even the strength of the Nicaraguan tobacco tightly packed into this little monster can’t muddy the toasty and nutty flavors of the Ecuadorian cloud-shaded leaf.

The first thing that strikes me about the cigar is how easy it is to light and just how well it burns. When you have a cigar that is 4 inches long, it’s imperative that you get it toasted and lit properly. There’s not a lot of room to get things corrected. Fortunately, these little guys are so well-constructed that touchups are rarely needed and if the cigar does require one it is most likely due to operator error. Don’t let this cigar fool you into thinking it’s a 30 minute smoke. Sure, you can choke it down quickly—but if you relax and take your time, this cigar can last for well over an hour.

The flavors in this cigar don’t change much throughout the smoking experience. There is lots of rich, creamy smoke from start to finish. This cigar never gets harsh even after it gets well beyond the band. I love the nutty characteristic that is so prevalent in Connecticut seed tobacco that is grown in Ecuador. Absent from it is the grassiness that I often encounter in its American cousin, as the woodsy flavors shine through. The Nicaraguan filler gives this cigar its medium body, but the power is muted enough where this one can be enjoyed with a morning cup of coffee. Since I chose to smoke this one late at night, I paired it with a nice IPA.

No matter what you decide to accompany this masterfully blended cigar, I am certain that you will enjoy the experience. Oh, and keep your camera ready. This cigar will provide you with some of the coolest long ash pics you will ever take.

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida Regional Manager. Certified Tobacconist and Cicerone Beer Server. Follow me on Twitter @abccigarchris.

Following a short rest at our hotel after our tour of Oskar Blues, we took our cabs to tackle another night of the beer fest. While I was in my hotel room I compiled a list of every brewery I could think of I wanted to try on this night that I did not get to the first night. These breweries included Pyramid, Big Sky, New Holland, Duck Rabbit, Boulevard, Alaskan, New Glarus, Deschutes, Firestone Walker, Odell and Troegs. I was determined to try big beers like Mad Elf, Moose Drool, Alaskan Smoked Porter, Dragon’s Milk, Double Jack, The Abyss and Serendipity. 

Again, instead of mapping out my quest and sticking to a game plan, I got out my proverbial divining rod and led myself around in search of brews that caught my eye. I have been into sour beers a lot, so I looked for anything with sour, Flemish Red, Berliner Weisse, Saison or Brett in the title. I was with Evan again when a very tall and large man rushed passed us in a hurried pace toward the back of the building.  We both instantly recognized him, it was hall of famer Frank Thomas! I ran after him to try to get a picture as he zig-zagged through the sea of people. I finally caught up to him and he explained he was on his way to the vendor restrooms and he would be out in a minute. We waited and he came back and took us to his booth with his brewery Big Hurt Beer.

There were two different malt liquors. We sampled them, took some pictures together and were back on our way to find more suds. I was very happy to meet one of my favorite baseball players I idolized growing up. One brewery that had some awesome beers was Shorts out of Michigan with some great sours and barrel-aged offerings. 

I did not forgo breweries that we could get in Florida because I knew they would be sampling some of their best stuff that maybe only tapped at the brewery, so I made sure to explore everything. I found a few more diamonds in the rough, and we all regrouped to take cabs back to our hotel to rest up for another big day tomorrow.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeeradams

Tanunda in Barossa Valley

Earlier parts of this blog appeared on October 17 and 31, November 14 and 28, and December 12.

And so it was back to Barossa. But this time we were not in the hands of the big conglomerates. This time we were the guests of a number of (comparatively) smaller wineries who were anxious to show off the wines and wonders of this most famous of Australian wine regions.

Actually, the official Geographical Indication (GI) for Barossa is a zone. This zone is divided into two regions--Barossa Valley and the much smaller Eden Valley. Eden Valley is further subdivided into a sub-region called High Eden.

What the winemakers and owners wanted to impress upon us most of all was the diversity of soils and micro-climates within Barossa. Too often we tend to pigeon-hole wine regions. In most of our minds Barossa = Shiraz and that’s it. While it is true that Barossa produces considerably more Shiraz than anything else, there is also a good deal of Cabernet Sauvignon. Surprisingly, the third most widely-planted grape in Barossa is Riesling, much of it from the cooler Eden Valley. This is excellent quality Riesling that can arguably (pace Clare Valley) be called Australia’s best. Barossa’s fourth most planted grape is Chardonnay, followed by Grenache, Semillon, Merlot, Mataro (a.k.a. Mourvèdre), Sauvignon Blanc and Viognier. Winemakers also expressed a great interest in making wines from Italian varietals as well as Albariño. So obviously Barossa is about much more than Shiraz.

And even Shiraz can be made in a number of styles. My Russian colleague and I spent the morning driving around different parts of Barossa with winemaker Matthew McCulloch of Chateau Tanunda, tasting Shiraz from various vineyards in the vineyard itself. The diversity of microclimates and soils was a revelation to us. Gone are the days of the massive alcoholic fruit monster Shiraz of the past. Australian Shiraz today may be big but they are impeccably balanced and each microclimate offers fascinating nuances of what the grape can offer.

On the final morning our small group visited three vineyards in Barossa in which were found some of the oldest still-producing grapevines in the world. Australian winemakers are quick to point out that Australia has the oldest soil on earth, including neo-proterosoic soils that date back as much as 1,200 million years. But the big surprise is the age of some of the vines. Remembering that most of the Old World’s vines were destroyed by phylloxera in the late nineteenth century and had to be replanted by grafting American vines to Old World rootstock, the vines planted in Australia in the 1840s and 1850s are now the oldest in the world, and (along with Chile) the only original Old World vines of many varietals still existing.

Our first visit was to the Koch/Hewitson vineyard, home of the oldest Mataro (Mourvèdre) vines in the world, planted in 1853. These grapes were originally used to make sweet fortified wines and it wasn’t until 1998 that the first straight varietal was produced.

Next we went to the Cirillo Wine Estate where owner/winemaker Marco Cirillo showed us the oldest Grenache vineyards in the world, planted in 1850. This was only the third vineyard ever planted in South Australia, and the wine was amazingly rich, flavorful and balanced. A real treat!

World's oldest Grenache vines

Then it was on to Langmeil Winery, home of the oldest Shiraz vineyard in the world--the Freedom Vineyard, planted in 1843. Our host was the very friendly James Lindner, who along with his brother, winemaker Paul, showed us around the estate and allowed us to try a number of the spectacular Langmeil wines in the vineyards where they grew.

160 year old Shiraz vines at Langmeil

Our final stop was for a lunch and tasting at Pindarie. We ate and tasted al fresco on a beautiful September afternoon. The food and produce was, as in all meals I enjoyed in Australia, as good as any I have had. The tasting was free-pour and as this was the last stop and I wasn’t driving I allowed myself a little more than a taste of some of these excellent wines. The September sunshine and the food and wine made me feel mellow and when transportation arrived to take us away I couldn’t help but smile and say, “I’m not going. I’m just going to stay here.”

The first words we heard at the beginning of this trip were “You are going to be seduced.” Looking back at all the exceptional wine and food, the friendly people, the spectacular scenery that Australia has to offer I had to admit--I was.

Gomersol in Barossa Valley

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

Trillol Red 2008

Château Trillol Corbières 2009 ($12.99!!) by Sichel is now available at ABC Fine Wine & Spirits.

Corbières is the appellation bordering Roussillon to the north; this part is known as Haute Corbières. In fact only a steep mountain ridge divides the two regions. On one side is the small town of Maury (population 1000); on the other side is the village of Cucugnan, surrounded by the vineyards of Château Trillol.

The Thunevin-Calvet winery is located in Maury, the first building at the entrance of the town.

The ruins of Château Peyrepertuse

The ruins of the mysterious Cathar castles (Quéribus and Peyrpertuse) close by, with their thousand years of history, add to the majesty of this outstanding, unspoiled natural environment.

The Sichels (châteaux Palmer and d’Angludet in Margaux) purchased Trillol in 1990, well before Chapoutier, Magrez or Thunevin who were all seduced by the quality of the terroir in this area and are all now producing world class wines there. The vineyards of ChâteauTrillol are composed of mostly old vine Grenache and Syrah grown on limestone, clay soil and farmed sustainably (no use of herbicides at all).

Old Grenache vines in Trillol

Currently, Trillol's vineyard covers two distinct terroirs. The first, the silica-rich, Terroir de Termenès is located high up in the hills. The second, Terroir de Quéribus, is in the middle of the valley that surrounds the village of Cucugnan.

The grapes are totally de-stemmed and then fermented for 6 to 8 days at 30˚ to 32˚C. Maceration lasts for 30 to 40 days with daily pumping over. The vats are run off and the press wines separated from the free run juice. This is followed by the malolactic fermentation. The wine is aged for 12 months in French oak barrels (2 to 5 years old--new barrels are avoided) and racking takes place every 3 to 4 months. Trillol is lightly fined but not filtered before bottling.

Trillol Red 2009 at ABC!

The 2009 Château Trillol Red, a blend of Syrah and Grenache, exhibits a saturated deep ruby color and aromas and flavors of black berries, currant and spices with a touch of licorice. The palate is generous and smooth with good balance of fruit, tannins and freshness. This wine contains all the flavors and fragrances of the Mediterranean uplands, expressing the generosity and exuberance of this sun-soaked terroir.

Serve with roasted red meats, barbecue, stews, mixed salad and aged cheeses.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

Okay, so it’s late in the fourth quarter, times running out and you still have some gifts to buy…no problem. Fortunately for you, your friends and family are wine lovers and that’s where ABC Fine Wine & Spirits comes in to save the day. We have many great last minute ideas for you and the people to help you make these critical, last-minute gift giving decisions. A wonderful wine gift idea is a pair of tickets to one the best wine tastings you’ll find this side of the Atlantic. On Wednesday, January 15, from 7-10 p.m. at the Rosen Shingle Creek Resort is the second annual Bordeaux Grande Tasting. This incredible event brings the finest Bordeaux châteaux to Orlando, FL, for an amazing evening of world class wines, delicious food and a chance to discuss these unique wines with those who know them best. In attendance will be more than 30 owners and managers of some of the top estates in Bordeaux such as: Château Clinet from Pomerol, Château Leoville-Barton from St. Julien, Château Lynch-Bages from Pauillac, Château Angelus from St. Emilion and many, many more. Just click here for all the information…tickets will be going fast, so you may want to get tickets for yourself while you’re there!!

Another good choice for your wine aficionados is always a great bottle of wine…no worries, we gotcha covered. Just in is a beautiful wine from Sonoma County, the Block 533 Reserve from Chalk Hill ($21.99). This is our first Block Series wine from the Chalk Hill AVA in Sonoma, and it is a home run. A massive, full-bodied Cabernet that oozes with ripe, rich dark fruits and a balanced structure, carries its mouthful of cassis, ripe black cherry and spice all the way through the forever finish. This will bring a smile to the face of any the fine wine lovers on your Christmas gift list.

And while you are at your local ABC, it might be a good idea to pick up a few bottles of your favorite sparkling wine like an Italian Prosecco from Collalto, a fine Champagne from Moutard, Charles Mignon or Haton and a great value in Spanish Cava, Dominio de la Peseta at just $10.99…you always want to have a bottle or two of bubbly in your fridge, especially during the holidays.

So to you and all your friends and family, I would like to wish you a very Merry Christmas and a Happy New Year!

Until next time, cheers!

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

The Oltrepò Pavese in northwest Italy is probably not on most people's lists of the world's great sparkling wine regions. Admittedly, until I had the opportunity to visit Oltrepò Pavese I thought much the same way.

A couple of years ago Brad Lewis and I planned a visit to this historic, picturesque corner of Lombardy. We wanted to visit the Giorgi family winery and cellars. At the time the only wine we carried from Giorgi was Costarosa Sangue di Giuda. Costarosa is a wine many of you are now familiar with. Rich and fragrant, this wine is accompanied by an intense bouquet and a delicious fruity, sweet taste. And yes, it's sparkling.

Costarosa was such a huge hit with our guests that we decided to add two more wines from Giorgi. With the creativity of importer Nadia Galati and the wine making expertise of Fabiano Giorgi, Moscarosa (sparkling rosé) and Nadia Malvasia  (sparkling white) were born.

During my visit to the Giorgi winery I had the chance to taste an amazing array of wines made in every conceivable style. While I'm a fan of the wines we currently carry from Giorgi I was most impressed with the Giorgi 1870.

Giorgi 1870 is a wine that commemorates the first bottle of wine produced by the Giorgi family in 1870. It is the result of long and meticulous research into the production of classic method sparkling wine. Produced from 100% pinot noir and then aged for 36 months before disgorgement, this wine has remarkable complexity. It shows an intense straw-yellow with golden highlights. A great bouquet reminiscent of sage, mint, apricot and vanilla. Dry, balanced, rich and velvety.

The Giorgi 1870 is a consistent winner of one of Italy's most prestigious wine awards, Tre Bicchieri (three glasses) from Gambero Rosso.

If you have a sense of adventure and are looking for world class sparkling wine at a fraction of what the national brand Champagnes sell for, look no further than Giorgi 1870.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

It’s that time of year again when Cigar Aficionado comes out with its top 25 cigars of the year. I must admit that I don’t get too excited for this release, as I have found that these rankings do little to influence my smoking preferences. If there is something that makes the list that I haven’t smoked, then maybe I will give it a shot, but for the most part I don’t see these types of lists as a great tool in helping select my next stick. The best thing about this list and many like them is the debates they spark.

Many folks get really upset over this list. If a rather inexpensive cigar from one of the big conglomerates cracks the top ten, many start ranting that they paid for their high rating with advertising dollars. As with many in the craft beer world, some just don’t consider something special unless it is made one or two at a time in someone’s garage, with homemade implements. As a huge fan of boutique cigars, I do applaud when they get the recognition they deserve, but I feel that many of the larger manufacturers also do a great job of creating wonderful new products each year.

With all that said, I am very disappointed with the Top Cigar of 2013. Cigar Aficionado somehow thought that crowing a cigar, that 90% of its United States readership can never get their hands on legally, as its pinnacle stick, to be a good idea. The Cuban Montecristo #2 received top billing this year and I just don’t know how they came to the conclusion that this is the best cigar. Forget the fact that it is unattainable, I can think of at least ten other Habanos that I would prefer having over the Montecristo #2. When I see the hundreds of cigar makers at the IPCPR Trade Show, promoting their fine products and selling their wares, I don’t like the idea of giving top honors to a cigar from a country which stole the homes, factories, and farms from many of the people we do business with at this very trade show.

Well, enough of the political talk. Let’s talk about the list and what I suggest you give a shot. First of all, there are four cigars that you can find in your neighborhood ABC store. We are proud owners of #4-Padron 1964 Anniversary Series Diplomatico Maduro, #6-Arturo Fuente Don Carlos No.2, #9-Gurkha 125th Anniversary XO, and #25-Romeo by Romeo Julieta Toro. Now that last one is technically the “en tubo”, but we carry the non-tubed cigar which is the same size and blend of tobacco.

You can’t go wrong with any of these cigars and a few others that we don’t currently stock in our humidors are also high on my list. The Davidoff Nicaragua Toro is an amazing cigar and comes in at number three. I am also a big fan of the number eight cigar, the Herrera Estelí Piramide Fino. My cigar cohort, Steve “Big Mungo” Mungeer and I both wanted to bring this one in at the 2013 trade show, but we were simply out of space in our humidors. Look for this one to pop up in the future. Another one that is foreign to our stores now but a favorite of mine is the Casa Magna Colorado Extraordinario. This massive figurado comes in at the number 23 spot, but don’t let that make you think any less of it.

There are a few that didn’t get consideration that had me shaking my head quite a bit. Maybe they will find their way into the list of Top Cigar Bargains which gets released on December 20th. I was surprised not to see a Liga Privada stick not make the list along with the new CAO Flathead. I also expected to see the La Gloria Series R Estelí get a little more love. Both the Flathead and Series Estelí are products from General Cigar and maybe their moderate price will garner them some bargain list attention.

There are many others that I would love to add to the list but there just isn’t enough room here. I am also certain that there are some who will disagree with some of my choices. That is the thing about lists. What I like and what another smoker likes may be two different things. Don’t get too caught up in what someone else tells you is great. Form your own opinions. If you smoke a “top cigar” and it doesn’t do anything for you, then don’t worry. There is nothing wrong with your palate, you just have different tastes. It’s these different preferences that are the reason there are so many different manufacturers making cigars today. As long as there are enough of us trying all these new cigars. then they will continue to make more of them. I am doing my part, will you?

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida Regional Manager. Certified Tobacconist and Cicerone Beer Server. Follow me on Twitter @abccigarchris.

What is this concoction?! Is it a wine? Is it a beer? Surprisingly, it is actually a beer and it is one of the most intimidating styles out there--very high in alcohol and very malt forward. It also has a long, rich history dating back to ancient Greece and continuing throughout modern-day America.

In ancient Greece, barleywine was a grain-based fermented beverage, but differed from modern barleywines, especially in one key ingredient: hops. Hops were not used in beers of that time period, so these barleywines were likely extremely sweet and loaded with local herbs and spices.

The modern barleywine style comes to us from England in the 1800s. The English nobles “required” a beverage that was higher in alcohol than the average beer during times of war with France, when France would stop trading with England. The master brewers of England tackled the task with ease and unknowingly created what would become a favored style even to this day.

English barleywines are typically 8-12% ABV, are gold to dark brown and are extremely malty with caramel flavors shining through. Some excellent English barleywines are Weyerbacher Blithering Idiot and Anchor Old Foghorn. American barleywines are also 8-12% ABV but are slightly different, as we have a taste for a lot more hops in our beers. They are typically amber in color and hoppy, but not as hoppy as an Imperial IPA. Some excellent American barleywines are Sierra Nevada Bigfoot and Dogfish Head Olde School.

Some breweries even sell their barleywines with vintage dates on them for your aging pleasure, with many of them being ageable well past five years. Serve lightly chilled in a snifter or a wine glass. Happy barleywining! Cheers!

Alex Smith, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeeralexs

Salud! Prost! Santé! Skål! Saúde! Cin Cin! Kampai! Cheers!

No matter what language we say it in, toasting to one another’s health is a universal expression of goodwill. The hoisting of glasses or clinking of goblets, as age-old perhaps as the dawn of civilization, cements friendships and celebrates new ones.    

What we choose to fill our cup of cheer with is of course, an individualistic matter. Should you feel inclined to celebrate the holidays with a short tumbler of fine bourbon, by all means, enjoy!  (Jim Beam’s grandson and master distiller Booker Noe often recommended a splash or two of branch water to bring out the flavors in his single-batch bourbons). 

And yet, there seems to be a lasting connection with humanity marking the mileposts and triumphs in life with bubbly.  After all, how many sports champions over the years signified their accomplishment by showering themselves with whiskey? And since the holidays are a time for reflection as well as celebration (and bubbles always make me happy), I’ll be lifting my glass to friends and family with a flute of fine fizz.

And to those of like mind, I’ll offer a traditional Catalan toast: salut!

The Catalans certainly know a thing or two about bubbles and bubbly. Penedès, after all, is the epicenter of cava, the definitive sparkling wine of Spain.

For your consideration, allow me to recommend the newest cava in our ABCFWS repertoire: Barcino Mas Vida Cava Brut ($10.99 at your local store).  Like all cava, this one is made in the labor-intensive classic method, with secondary fermentation in the bottle and aging on the lees for added flavor and complexity.

What strikes me as exceptional about this cava is the high percentage of the grape Xarel-lo in the blend (comprised of 55% Xarel-lo, along with 20% Parellada and 25% Macabeo). The standard cava usually has higher proportions of the two other varieties.

Once the most widely planted of grapes grown in the region, Xarel-lo is distinctive for its bright acidity and fine structure. It often displays a good cut of minerality in the finished wine. 

The Barcino Mas Vida Cuvee presents these hallmarks in a lovely linear style, with a mouth filling mousse and a caressing bead of tiny bubbles. This is a terrific sparkling wine value.

And of course, Mas Vida translates to “more life.”  What more could anyone wish for everyone over the holidays!

Jim Greeley, SW Florida Wine Supervisor

Follow me on Twitter @ABCWineJimG 

Each spring, wine professionals and press come together in Bordeaux to evaluate the newest vintage. The week is called Union des Grands Crus de Bordeaux (or UGC for short) and gives us an early look at the upcoming wines a few years before they are actually delivered. It is a long, hard week of tasting hundreds of young, unfinished wines and is not for the faint of heart! Fortunately, most consumers and Bordeaux aficionados don’t get to attend, since what they dream of and the reality of that week are two different ideas altogether! But now you can attend right here in Orlando, and the tasting is all fun! And you don't have the expense of airfare or have to eat French food for a whole week (this, of course, is my attempt at humor) because we are bringing the UGC event to YOU!

Like last year, the Orlando UGC event will be the best showcase wine event in the area, some say in Florida, for the year. Spectacular wines, served and explained by estate owners, winemaking teams and Bordeaux dignitaries...and top flight food in a relaxed, taster-friendly atmosphere.

The Bordeaux Grande Tasting--January 15, 2014, from 7:00-10:00 p.m. at the Rosen Shingle Creek Resort in Orlando

$100 per person (includes wine sampling and heavy gourmet hors d'oeuvres). For tickets call 407-851-0000, ext: 8110

Those attending include:

Château Angélus / Château Daugay

Château Armailhac

Château Branaire Ducru

Château Brane Cantenac

Château Canon La Gaffelière

Château Cantemerle

Château Cantenac Brown

Château Carbonnieux

Château Chasse Spleen

Château Clerc Milon Rothschild

Château Clinet

Domaine de Chevalier

Château Gazin

Château Grand Puy Lacoste

Château Haut Bages Libéral

Château Lafon Rochet

Château Léoville Barton

Château Lynch Bages

Château Pichon Longueville Baron

Château Suduiraut

Château Poujeaux

Clos Fourtet

Château Léoville Poyferré

Château Smith Haut Lafitte

Château Talbot

Château Croix Mouton

Château Ampelia

Château Gloria

*This list is subject to change.

We hope to see you there!

Shayne Hebert, Central Florida Wine Supervisor. Follow me on Twitter @abcwineshayne.

I know we’ve already had blogs about some of the fantastic wines we are getting from the Roussillon, but having just revisited a few of the best this past week at ABC wine tastings—I have to put my two cents in. I’ve taught wine classes on Southern France where we sampled a range of Languedoc and Roussillon wines that all started at rustic, though most crossed the line into manure. There’s a pleasant farminess and then there’s an overwhelming farminess, and many of these older style Pays d’Oc wines were left to their natural state. Some of us actually have fond farm memories, and these earthy wines recalled those summers on my godparents’ farm, discovering the differences between horse manure and sheep manure (hay and grass, if you’re wondering). But to find these modern wines with incredible scores at very affordable prices, that still have loads of complexity and a very pleasant rusticity, yet bushels of ripe fruit, is quite a treat. These will be my wines for this year’s Christmas dinner, subtitled “Heart of Darkness.”

First there is the Bila Haut line from Chapoutier (a famous Rhône producer who has expanded westward), with the Occultum Lapidem at the center stage. The 2010 received a 95-97 score from Wine Advocate, and the 2011 received a 94-96, not too shabby for under $25 per bottle.  Think the depth and richness of a Châteauneuf du Pape, but with a little softer fruit due to abundant ripeness. There is density to this wine and a classic garrigue note we’d expect from Mediterranean France. The Occultum Lapidem (literally “secret stone” and they found a megalithic stone on the property) I would pair with roast lamb in a Provençale style, with plenty of garlic and rosemary, roasted eggplant or a really fine steak. All of the Bila Haut line is biodynamic and they range in prices from around $10 to the $25 for the Occultum. These are definitely worth checking out.

Second we have Domaine Thunevin-Calvet, with three options that all scored above 90 points from Wine Advocate, beginning with an excellent 2010 for $15 per bottle.  The 2008 “Les Dentelles,” for about $30, has incredible, teeth-staining tannins with a balance of minerality, rusticity and fruitiness. Aged just enough to soften those youthful tannins, without lessening their incredible length. The “Hugo,” for about $50, really exemplifies “big boy” Southern Rhône potential, and though it’s a 2008, it could use a decanting. The level of complexity was astounding and every time I returned to my glass I found something more, from anise to cassis, to just a hint of that farmy character we associate with the Rousillon but none of the manure. The “Hugo” has so much depth I find it harder to pair, but again lamb would be excellent, though a perfect filet mignon would also be a hit. The depth and richness will excite you, but the balance and elegance will impress and make you come back for more. This is a visit to the farm I can handle anytime. Cheers!

Daniel Eddy

Northwest Florida Wine Supervisor for ABC Fine Wines & Spirits. Follow me on Twitter @abcwineDanE.

Wine Pairing Examiner for Examiner.com.

One of the things that I am always thrilled to help with is putting together wine tasting parties, because it is everything that I love about being in the wine business. Sharing wine with friends is a great excuse to come together, educate and explore. Long before working in the business, my friends and I would get together to taste wines and spend an evening. I believe what really hooked me was that most wines have a story to tell.

At first we usually focused on a varietal or a region. We would set a reasonable spending limit and everyone would contribute a bottle, plus everyone would chip in so that we would have one bottle of something special to try that was beyond our modest budgets. At the core, we had three couples but our little group eventually attracted friends that heard about what we were up to and asked to join in. More people meant more wine… so how could we say no?

Picking a theme can lead you to new and interesting places. One time we had friends visiting who lived in Paris, so that led us to do a Californian versus French tasting, and both sides gained a bit more respect for the other. Peace was maintained. Another time we sought out wines that were produced by female winemakers, which required a bit of work at the time to figure out. Turns out that our search was made easier by talking to the wine consultant at the shop—he knew of several.

Steve, myself and Jeff, fellow Wine Consultants having a tasting on our day off.

There are a few things that you will need to host your own tasting. Glassware is important and you will find that it can enhance your enjoyment. While it is not necessary to have every different type of wine glass specifically designed for each varietal, glasses should be large enough for you to give the wine a good swirl without it spilling on the carpet, and you will want to be able to get your nose in the glass. Water to rinse and a bucket to spit (yes you might want to do that especially if you are tasting several wines). Bread or crackers to refresh your palate are a good idea too. You may want to pick up a spray bottle of Wine Away stain remover for accidents. Discourage your guests from wearing perfumes or strong fragrances—they can distort your sense of smell which is so important to the sense of taste. Something that identifies each guest’s glass, be that a wine charm that fits on the stem or a colored ribbon is useful.

Remember that where there is good wine, good food should be at hand. The right nibbles can make your tasting that much better. Pairing the foods of a region with the wines always makes sense. Oysters and shellfish with Sauvignon Blancs is enough of an excuse to invite a group over in my book! You might fire up the grill, cook off a juicy rib eye, slice it into bite size strips and pair it with some South American reds. Regional cheeses with the local wines, combinations are endless, be creative!

Take notes! You think that you will remember that great wine that you had, but you had better write it down or take a picture of the label. I work in a wine shop, I cannot tell you how often I get “you know, it’s that wine with the red label, I’ll know it if I see it!” This is why you have a smart phone!

At some point you and your group may want to do “blind” tastings. Hide the labels, with a brown bag or wrap the bottle with something, and then do a tasting. What I like about this is it removes any prejudging about the wine and it tests the taster. Can you identify what the varietal is and/or where in the world it came from? Maybe this will get you to find something new or change your mind about a varietal. Didn’t think you liked Merlot? Perhaps you’ve not tried one from Washington State or Bordeaux!

I hope that this gives you a few ideas and inspires you to do a tasting party of your own. If you love wine, or even if you just like it, learning about it is a large part of the enjoyment and it’s fun to do with family and friends. If you want ideas or need any help, we are here for that. So get a few friends together, pull a few corks, nibble on some delicious charcuterie and maybe learn a thing or two.

Cheers!

Lenny Bell, ABC Fine Wine & Spirits Wine Consultant on Bee Ridge Rd. in Sarasota. Follow me on Twitter @abcwineLennyB.

CAO Flathead 770 It's been a few weeks since I reviewed a cigar, so I thought it would be a great time to talk about one of the more eye-catching cigars in our humidors these days. Today, big ring gauges are all the rage and the CAO Flathead 770 certainly doesn't disappoint in this category.

I'm not sure what drives the demand for the big cigars here in the U.S. Is it the value of having a longer smoke? Is it for the cooler smoking experience? Or is it our American quest for the biggest and strongest?

Whatever the reason these cigars sell, they don't show any signs of slowing down. This week’s subject, the CAO Flathead 770, is not only a massive 7x70 stick, but it also has the distinction of being the only box-pressed version of this cigar. If there is someone else making a square stick this big, I haven't met them yet.

So how does this cigar smoke? Let me say that it is a very good cigar. Rick Rodriguez, CAO brand ambassador and master blender, did an excellent job with this years' new release. Many cigar makers will take a smaller cigar and turn it into a 6x60 or bigger by just adding more filler. This cigar, although available in smaller sizes, was blended to be this big. It is well-constructed, burns evenly, and has a great flavor profile. When I met with Rick at the IPCPR show last summer and he handed me this monster cigar, I knew we would want it in the humidor just because of the size. It's hard to turn away from the largest box-pressed cigar on the market. But Rick urged me to smoke it. "You have to smoke this cigar. It is really a good smoke." He went so far as to take one out of the wrapper and hand it to me. He did everything but cut it and clip it. Knowing that it was packed full of Nicaraguan filler and I still had work to do that day, I promised him I would light it up later.

Well, Rick was telling the truth. It was as strong as I expected and the cigar was good from foot to band. I have smoked several of these since then and for all you golfers out there, it should get you through the front nine.

The wrapper on this cigar is a sturdy Connecticut Broadleaf and the rich chocolate color will definitely grab your attention. There is an even sweetness in this cigar, especially in the early stages, with some nice cocoa flavors. The binder on the cigar is Ecuadorian Habano, which gives this cigar some lovely spice notes—but they never really overpower the sweetness. There are some nice coffee notes that factor in the flavor profile as well, but the balance of the cigar is outstanding for such a large stick. I do think that the Nicaraguan filler gives this cigar its power, but not enough to make it a full-bodied smoke. I would classify this as medium to full, which will provide plenty of cool smoke and hours of relaxation and enjoyment.

I have recommended this cigar to many people over the last month and they were all very thankful for the recommendation. I even had one tell me that this is his new, go-to cigar. I'm not sure if a 2+ hour cigar would be my everyday cigar, but it is certainly worthy of making its way into the weekend rotation.

I know that bigger isn't always better, but in the case of the CAO Flathead 770—it's pretty darn good. So make sure you grab a few of these for your next round of golf. A handful of these should keep your foursome busy for the whole round.

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida Regional Manager. Certified Tobacconist and Cicerone Beer Server. Follow me on Twitter @abccigarchris.

Before the second night of the Great American Beer Festival, we found ourselves at Oskar Blues. We walked in to a large tasting bustling with fellow beer enthusiasts. We got right down to business and ordered a flight of different barrel-aged Ten Fidys. We stood around and munched on shelled peanuts while we waited. I looked around at the lively bunch of people and admired huge airplane propeller-like fans cooling everyone off. Evan Kaye, the regional manager in our group, showed us a small room with two skee ball machines, and we took turns trying to best each other’s scores. 

We got the flights--five different barrel-aged stouts: Appleton Rum, Four Roses Bourbon, Breckenridge Whiskey, and Pappy Van Winkle. I really enjoyed the rum finish from the Appleton barrel. After we got skee ball playing out of our systems the tour commenced. Unfortunately, they weren’t canning at the time so we couldn’t view their massive line in action, but our guide showed us the basics of it. After looking around at all of the tanks and enormous towers of G’Kinght, Ten Fidy, Mamma’s Yella Pils and Dale’s Pale Ale cans on palates ready for filling, we came to the barrel aging section. There were mostly Bourbon barrels, an Appleton 30 year, and an Anejo tequila one, which intrigued me because I have never had a tequila-aged beer before. But that is for another day. 

We lastly saw the piles of bulging grain and malt bags before we concluded the tour and headed back to the tasting room to get ready for our second night of extreme tasting at GABF.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeeradams

Cycling in the Clare Valley

Earlier parts of this blog appeared on October 17, October 31, November 14 and November 28.

After a week of impressive hardcore forums, master classes, dinners and tastings, after an enjoyable time spent in the silky, well-manicured hands of the big wine conglomerates, now it was time to take a few deep breaths of fresh air and enter a more relaxed, laid-back portion of the visit. I was going cycling through the Clare Valley.

The Clare Valley, north of Adelaide and northwest of Barossa, is regarded nationally and internationally as Australia’s prime Riesling producing region. But Riesling was not always the predominant grape variety here. Vines were first planted in the Clare Valley in 1842. Subsequent plantings were dominated by Cabernet Sauvignon, Shiraz and Malbec. It wasn’t until the 1950s that Riesling began to make an impact in this cooler climate region. By the mid-1980s it accounted for one-third of the Clare Valley’s production.

The general feel of the Clare Valley, after a couple of days in Barossa, was similar to the feeling I get when I leave Napa for Sonoma. Both of course are major areas with amazingly talented winemakers and a perfect terroir for the grapes they grow. But in Barossa, as in Napa, there emanates a sense of big money and big business. For all its friendliness it is a serious place and well-aware of its dominant position in the trade. The Clare Valley, like Sonoma, gives the impression of a place that makes excellent wine and enjoys itself in the process.

We began quite appropriately–after a glass or two of delicious Claymore ‘Tubular Bells’ Sparkling Riesling 2011 and raw oysters–with a Riesling master class, tasting many of the best Clare Valley Rieslings from the current 2013 vintage and then in vintages going back to 2001.

Clare Valley Riesling master class

Riesling styles in the Clare Valley are usually dry and range from a delicate floral, orange blossom bouquet with citrus (lime/lemon) overtones to refreshing, crisp, minerally, full-bodied wines. With age the flavors intensify to richer honey and toast, while colors take on a deeper, mellow hue. I was immensely impressed with these wines and couldn’t help but wonder why they, and Australian Riesling in general, weren’t better known in the U.S.

Next our small group of ten wine experts from around the world–Russia, Mexico, Canada, Poland, Brazil, Germany and the U.S.–set out on bicycles to explore the Clare Valley’s Riesling Trail. And to make the trek even more interesting, we had four stops where local winemakers provided some of their wines for tasting. The relaxed out-of-doors vibe continued when Peter Barry, managing director of the pioneering Jim Barry Wines, took us to his local pub for a welcome glass (‘butcher’) or two of beer. We met up with Peter again as well as a number of other great local owner/winemakers at an outdoor barbecue and bonfire–also a welcome respite from the many formal dinners we had attended. There was so much good wine, but I was stunned by Jim Barry’s ‘The Armagh’ Shiraz in the ’90, ’92 and ’96 vintages as well as a 1985 Malbec from the same estate.

The Armagh Shiraz ’90, ’92 and ‘96

The following morning, after a breakfast and an impressive tasting at Paulett Wines and a tour of the region, we attended a Clare Valley Shiraz and Cabernet master class at Sevenhill Winery. This tasting confirmed something we had already realized–that Clare Valley is not just about Riesling. These Shiraz and Cabernet wines were a treat and could stand proudly beside Barossa’s best.

Sevenhill Winery was established by the Jesuits in 1851 and is the oldest winery in the region and the only remaining Jesuit-owned winery in Australia. After the tasting we had the pleasure of walking through the vineyards and visiting the church and crypt with Sevenhill’s Emeritus Winemaker Brother John May, SJ. Brother John is a gentle man with great wine knowledge who exudes a sense of peace (and humor) with the world, and it was a pleasure to walk with him for a while in the vineyards and to taste his wines.

With Brother John May, SJ

But now we were headed back to Barossa for the final leg of our visit.

This blog will conclude on December 26^th.

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

Three new Champagnes from Haton are available for the first time this year at ABC Fine Wine & Spirits:

• Haton Extra Brut, a blend of 50% Pinot Noir and 50% Chardonnay


• Haton Extra Brut Rosé, a blend of 40% Chardonnay, 35% Pinot Noir, and 25% Pinot Meunier


• Haton Reserve, a blend of 35% Pinot Meunier, 35% Pinot Noir and 30% Chardonnay aged for at least three years

At the beginning of 2000, the Hatons decided to develop a range of three Ultra-Premium Champagnes, “Haton Extra” Brut, Brut Rosé and Blanc de Blancs, that can compete in quality with the best names in Champagne.

Haton Extra Champagnes are defined by these three fundamentals: 

A high percentage of Chardonnay in the blend (unlike the classic range which is predominantly Pinot Meunier and Pinot Noir) to create cuvées of great finesse.

Assemblage of multi-vintage wines to bring out more complexity and "skip" when necessary a year of poor quality harvest.

A prolonged aging of 4-5 years, bringing richness of flavors and extra body to the wines. The bottles are stored sur-latte.

In other words, Haton Extra is made from the best quality base-wines and those with best aging potential.

Haton Extra Champagne bottles are riddled by hand. The glass bottle itself was specifically manufactured for Haton Extra; the color of the glass is black therefore filtering out 100% of the harmful UV rays.

On the other hand, Haton Reserve has 30% Chardonnay in its blend while Haton Classic is 100% Pinot (Noir and Meunier). Haton Reserve is available in half-bottles (375mL) priced at $19.99, full bottles (750mL) priced at 34.99, and magnums 1.5L priced at $69.99.

Haton Extra Champagnes are among the best that Champagne can offer but are priced at a fraction of the prices of other top-cuvées--Extra Brut at $44.99 and Extra Brut Rosé at $45.99. Haton Extra represent the best value in Champagne we have ever come across.

Cheers!! Happy Holidays!!

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

 …but Christmas and the New Year are right around the corner! It always seem to happen that way--you hardly have time to finish the Thanksgiving leftovers and it's suddenly Christmas Eve! This year especially, with Thanksgiving falling so late on the calendar, your shopping season is really going to be a rush. Fortunately I have some pretty good wine choices for you.

We have some wonderful new Champagne ideas for both your special friends and family and the person most deserving…yourself. Something that I always like to receive are wines in large format bottles, and this year we are offering two fine French Champagnes, Moutard Grand Cuvee Brut ($69.99)and Jean-Noel Haton Reserve Brut ($69.99) in magnum bottles. These are delicious bottles of wine, and as a gift they hard to beat for the “WOW” you will receive from whomever is lucky enough to receive such a gift. We have also been fortunate to receive both of these fine Champagnes in demis, or half-bottles ($19.99), which will make great stocking-stuffers for your favorite wine enthusiasts.

This what a wine critic from the Wine Spectator Magazine thought of the Moutard Grand Cuvee: “Spiced, with juicy roast apple, Meyer lemon, fruitcake, anise and smoky notes, followed by a firm finish. Razor sharp acidity focuses this streamlined Champagne, so try with food such as fish or pork. Best through 2017. 90 points."

There are, of course, many more terrific ideas for you at your favorite ABC, so drop by and ask your ABC wine consultant for more holiday gift wines.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

I love working in our stores during the hustle and bustle of the holiday season. Bottles of wine disappear from the shelves as fast as we can replace them. All kinds of shoppers from the most experienced connoisseur to the weekend imbiber and finally the once a year visitor all come in search of the "perfect" bottle of wine to give as a gift.

It's the once a year shopper that often presents the greatest challenge to our wine team. Often times they come equipped with a name scribbled on a piece of paper in search of the holy grail. It's our job to look through the eyes of the guest and create a positive shopping experience. Frequently this requires us to answer a number of questions that are not always as easy to answer as one might expect.

Yesterday, for example, I had a woman come into the store with a scrap of paper and the word Cabernet Sauvignon scribbled on it. She told me, "That's what my boss wants and money is no object. I really want to impress him." Since she made it clear that cost was not important I showed her a couple of different Cabernet Sauvignons. One was the 2010 Chateau Lafite Rothschild ($1500) and the other from one of my favorite boutique Napa Valley producers, 2010 Buoncristiani Cabernet Sauvignon ($90). I'm sure she thought I was joking when I told her the price of the Lafite Rothschild. Only when she realized I was serious did the cascade of questions begin.

Why is one wine so much more expensive? I never want to overload a guest with too much information but here is my not so short answer to her question:

-Land prices. In Napa Valley an acre of land can reach $250,000. Prime real estate in Bordeaux is even more expensive. The more expensive the land, the more expensive the wine.

-Hand harvested vs. mechanical. On large flat tracts of land where mechanical harvesters can be used, the cost is lower.

-Yields. Lower yields (the amount of fruit actually harvested) result in more concentrated but also more expensive wines.

-Organic farming. Just as with the produce we buy, organically grown grapes are more expensive to produce.

-Oak barrels. The cost of a new French Oak barrel can be over $1000.

-Supply and Demand. Perhaps the most important factor. As with anything in life, limited supply and great demand equals high prices.

Are price and quality related? Sure they are, but price is not the most important factor when you are out shopping for that perfect bottle of wine. Both the Lafite Rothschild and the Buoncristiani Cabernet are impeccably well-made wines. I'm sure her boss is going to love the Buoncristiani.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

When you are making out your checklist for tailgating supplies, don't forget the cigars. I can't think of a better pre-game ritual than stuffing yourself with various grilled delights then smoking a few cigars. Next to a relaxing round on the golf course, is there a more appropriate sports venue to enjoy a good cigar than a tailgate party?

As I type this I am sitting at my favorite tailgate spot outside Everbank Stadium in lovely Jacksonville. Sadly, I have just two more home games after tonight, but as I sit here with friends I can't think of a better way to spend a Thursday evening.

Now, the first rule of tailgating-cigar etiquette is to bring enough to share. I always bring a wide variety of cigars is varying strengths and sizes. I try to be a good ambassador of the cigar lifestyle, so anytime I can pass out some free sticks I do so.

Tonight is a perfect night for football. As the sun goes down the temperature is in the mid 70's, the smell of grilling meat hangs in the air, and of course there is the heavenly cigar smoke that hangs over our corner of the parking lot. A very energetic kid runs crisp pass routes, while a group of "seasoned" veteran athletes take turns telling him to go deep. It's hard to imagine a better place to be on an early December night.

What I choose to smoke isn't as important as the people I enjoy it with, but for those scoring it home I am smoking the new Romeo Y Julieta "RYJ". It's a nice cigar and will be one that soon may find its way into our shelves. The RYJ is purely a Nicaraguan cigar which is composed of an exquisite blend of filler from Jalapa, Esteli and La Mia. It is held together by a double binder of Esteli and Jalapa leaves, and finished off with a delicious Nicaraguan Jalapa Corojo wrapper. It is a full-bodied cigar and the half pound burger I just ate is certainly key to my enjoyment of this power stick.

If only the Jaguars play as well and strong as this cigar, my evening will be capped off nicely. Either way, it is a win for me. Great folks, food, and cigars are what make my football season great. Make sure you remember to bring plenty to your next tailgate.

Long Ashes, 

Chris Gwaltney, ABC Fine Wine & Spirits North Florida Regional Manager. Certified Tobacconist and Cicerone Beer Server. Follow me on Twitter @abccigarchris.

Editor's Note: The Jacksonville Jaguars went on to beat the Houston Texans later this night, so it did turn out to be a perfect evening.

Going on a diet is not something that many people want to do—instead people force themselves to count calories and cut sweets. Every year many people put a diet on their New Year’s resolutions list, but I would guess that a large majority never follow through with it. Something that most people don’t realize is that just because you are on a diet, it does not mean you cannot continue to enjoy yourself—it just takes some self-control. This means that beer drinkers do not have to give up their beloved nectar, nor do they need to turn to drinking light beer.

Light beers do indeed have fewer calories in them. However, serious beer drinkers do not want to sacrifice quality or flavor just to adhere to their calorie count. The key I have found to drinking beer while dieting is to find opportunities to treat myself. Instead of consuming beer on a consistent basis, I include one or two into my diet when I have available calories. This allows me to enjoy them even more, satisfy my desire for good beer and stay within the confines of my diet. The downside is that I have to be more selective on what to try and sometimes have to forgo trying certain beers—it is difficult to determine which beers to select and which to try later or not at all.

There is a formula on the internet that illustrates how to calculate the calories in beer. The formula is to multiply serving size (ounces) and alcohol content (ABV). You then divide that number by 60, and multiply the resulting number by 150. You can of course also do a search for the calories in your beer. In fact I am enjoying a Dogfish 120 at 540 calories as I type this. Now, the 120 is an extreme example of beer enjoyment. Most 12 ounce beers with an ABV of 5-6.5% are in the 150-200 calorie range—the higher the ABV or larger the bottle, the more calories in the beer.

I want my fellow beer lovers to know that just because you may choose to start a diet, it does not mean that you have to sacrifice your beer. You can still drink your favorites or discover something new. You just have to pick the moments to treat yourself to something delicious. The resources are out there to help you; it just matters on what beers tickle your fancy.

Patrick Miller, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerpatrickm

Just when you think that we couldn't possibly find any more exciting wines to add to our already burgeoning Direct-To-You portfolio, we've managed to procure yet another hidden Spanish gem!  In the nick of time for the holidays, too; destined perhaps to accompany a sizzling platter of succulent shrimp scampi (with sautéed garlic, fresh parsley and just a faint squeeze of lemon, please).

 And if you're a fan of food-friendly white wines with plenty of personality and a sense of place to boot, this next one is sure to tempt your taste buds and pique your palate! 

 Our newest arrival is from Galicia, Spain (that would be to the immediate north of Portugal, along the Atlantic coast).  It's the part of Spain where the sun barely shines but the weather's plenty fine for a crispy white wine to pair with something...sublime!

 (Hmmm...I don't know that tune, but if you hum a few bars...) :-D

 The wine I'm referring to is Coral do Mar Albariño, a single vineyard, estate bottled Albariño produced by Bodegas y Vinedos Veiga da Princesa within the denominaćion of Rias Baixas.  And at a fair price of $13.99 a bottle at your local ABCFWS store, it's a super value.

 Rias Baixas is home to this unique indigenous Galician grape vine, planted on granitic soils and trellised in traditional pergolas to allow for phenolic ripeness within the grape clusters.  In this less-than-ideal climate (it rains here often), this positioning of the vines is critical; placed above the height of an average human being, allowing the nearby sea breezes to freely circulate though the vineyards and maintain healthy fruit. 

 This wine has beautiful citrus, floral and mineral aromas and flavors, with crisp, vibrant acidity inviting you back for another mouthwatering sip!  Try this lively white with tapas, soft white cheeses, chicken or shellfish.

Jim Greeley WS SWFL

 Follow me on Twitter @ABCWineJimG

I am not a huge fan of Turkey. In my mind, they are kind of like Cuban sandwiches… you know, some people are crazy about them, but even when I try the ‘best’ one ever, they are just good, never great. I don’t think they are supposed to be great, just good. Wait…but…you never tried a fried turkey!! Yes, I have. So for Thanksgiving, I have always liked to step outside the traditional choices (unless spending the day at relatives) and that almost always means DUCK! This year, I roasted duck, along with a few other dishes we prepared and selected wines specifically for. Jim Greeley, my colleague here at ABC Fine Wine & Spirits, was my cohort in cooking!

We started with a cool glass of 2006 Chauviniere Muscadet Granit de Ch. Thebaud, a couple of fabulous cheeses, a St. Nuage triple cream from Burgundy and a Meule de Savoie. Add a little sunshine and some crusty bread…

Next, we sautéed the duck’s liver in oil and butter, added a little dry sherry and spread it over toast while we sipped the sherry, a Palo Cortado. During this pairing, I began the next dish, Risotto alla Milanese with Crimini mushrooms. Rich and creamy, we chose Azelia 2000 Barolo San Rocco. The risotto was fine, and the Barolo was out of sight, although in a very New-World style, rich and oaky, which was probably not the best Barolo for the risotto dish. I had a bottle ready of Paolo Scavino Carobric 2001, but we left it alone and stuck with the Azelia. All this took place while the duck and quartered potatoes roasted.

When the duck was complete, we had already tapped into the next red, the 2002 Charmes-Chambertin from Rene Bouvier. We needed a bit of the Burgundy alongside the next cheese, Epoisses. The duck was nice and medium-rare, and the Charmes-Chambertin didn’t last very long at all, so we had no choice but to open a Merode Corton Clos du Roi 2005. This bottle was just a bit off, but we managed to have a glass in spite of it.

Once the duck was finished, we had one small task to see to before our tanks were full. Jim brought a bottle of Chateau Chalon, the famous, rare Vin Jaune of the Jura region of France. We saved a couple of other cheeses for this fine wine. Gruyere and another similar cheese, I believe from the Basque? What a pleasure it is to taste one of the famous wines of the world for the first time! It could not have been better, and not in better company!

Cigars and Cognac ended the day long feast, and it was a great day! Only 364 days left till next Thanksgiving!

Shayne Hebert, Central Florida Wine Supervisor. Follow Shayne on Twitter: @ABCwineshayne

We make a big deal about Old World versus New World in wine styles, but last year I attended a seminar where the topic was that these distinctions were geographically moot. Many Old World producers are modernizing and going for a New World style, no doubt trying to get those lucrative export dollars since that is the more fashionable style. Last month ABC Fine Wines & Spirits hosted a Rioja tasting and two of the wines we sampled really exemplified this distinction:  Marques de Riscal Rioja Reserva 2006 and Bai Gorri Rioja Crianza 2007.

First I must admit that I liked both of these wines, though I would pair them differently. I also have to admit that for pure visceral pleasure, I lean to the New World style, with all that ripe fruit and bold flavors. Secondly, these two wines do not have the same varietal composition. The Marques de Riscal is the classic Old World style of Rioja, and though it doesn’t state it on the bottle, I would bet that it is the more historical blend of grapes:  Tempranillo with Graciano, Mazuelo or Garnacha. Lighter colored, garnet-hued, this Rioja has a rustic nose, with hints of dried currants, cherries and smoky caramel notes plus that fresh tobacco we often associate with Tempranillo. I also get that classic cedar chest, but not as much of the spice box. There is real acid on the palate and a lingering farminess to this version of Rioja. These Old World style wines need food to balance their rustic acidity. I would pair the Riscal with a beef and wild mushroom stew, roast pork and Iberico cheese.

The Bai Gorri Rioja is a Crianza, so would have less oak aging than the Reserva, but being younger oak, it is more noticeable in this wine. This deep purple Rioja is 100% Tempranillo from Rioja’s smallest subzone, Rioja Alavesa (between Sierra Cantabria and the Ebro River). Here is a big nose of spice box and toasty oak with bold tannins on the palate. On second whiff I get those Tempranillo notes of cedar and tobacco, but fresher than the Riscal. Yes, I get hints of black cherry, but also rhubarb and licorice, with a nice herbal richness. Even though this wine is over five years old it may need a decanting to soften up these intense tannins. The Bai Gorri I would pair with lamb (using lots of Provencale herbs and garlic) or Manchego cheese. This New World style Rioja has loads of dense flavors and a lingering finish, though after two hours of being open I found the elegance and balance (another good reason to decant), yet it lost none of the complexity.

Rioja Wine Tasting at ABC

We are comparing two different vintages and two different blends, but they both represent Rioja very well, with just some variance in style. Most of the tasters preferred the New World style Bai Gorri, but a few really resonated with the Old World style Riscal. As I said, I like both and would pair the two wines with different meals (and maybe different guests). Try them both and see which of the two works best for you and do your own New World versus Old World comparison. Cheers!

Daniel Eddy

Northwest Florida Wine Supervisor for ABC Fine Wines & Spirits. Follow me on Twitter at @ABCwineDanE.

Wine Pairing Examiner for Examiner.com