Brew Hops & Wine Stops

The temperature hit 80 this weekend, which to me is a gentle reminder that it is the time of year to start stocking up the fridge with my favorite dry rosés…of which there are many!

So after I finished working in the yard at about six o’clock on Sunday, I quickly grilled a couple of seasoned, thick cut, boneless pork chops along with grilled squash, leeks and tomatoes. I did all this with a glass of Moncigale Cotes du Provence Rose ($9.99) in my hand the whole time. I would tell you that I served the rest of the bottle of the rosé with the meal, but truth be told, the bottle was about empty by the time dinner hit the table. I know some of you (Shayne) will say that it is always rosé time and that I do agree, but I can’t think of a better wine to drink with or without food when the thermometer starts to creep north of 80 degrees.

So, let me use this forum as a reminder to all of you out there, to get into your local wine monger's ear and ask them to be sure and have a good supply of dry rosés in stock. You can tell your friends, those who are uninformed, that pink doesn’t mean sweet, though the slightly sweet rosés from Anjou certainly have their place (Les Ligeriens Roses D’Anjou, $8.99). Do your wine friends a favor and introduce them to the great dry Roses of France, Italy, Spain and even California…they will be glad you did.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

Chianti is produced over a large part of Tuscany with a number of different sub-zones recognized in the DOCG regulations. The utterly seductive area between Florence and Siena is known as the Chianti Classico zone. This is the area where most of the really exceptional Chianti is produced.

Within the Chianti Classico zone, however, there are hundreds of farms producing some of Italy's best wines so choosing just one for tonight's dinner table can often be an intimidating shopping experience. I've found from personal experience that the best way to find a producer you really like is to try the wines from a number of different estates. If you're anything like me you will become a fan of more than one Chianti Classico.

Fattoria La Ripa is one of those estates on my list of "must buy" Chianti Classico. Historical records show that La Ripa has been producing wine and olive oil since the 15th century when the property was owned by Antonio Gherardini, the father of Mona Lisa. Winemaker and owner Nicolas Caramelli proudly showed us the documents verifying this but was also quick to point out that history alone does not allow him to craft such delicious wines.

On a recent visit to La Ripa, Nicolas took us on a tour of the winery and the vineyards. I think we spent about 10 minutes in the winery and over two hours in the vineyards because according to Nicolas, "In the vineyards is where the wine is made." We received a passionate, insightful and informative lesson on soil types, pruning methods, clonal selection and most important the rules of organic farming that have been strictly applied at La Ripa since 2001.

 

 

 

Fattoria La Ripa 2007 Chianti Classico Riserva is medium bodied with firm tannins and concentrated flavors of cherry and cinnamon. The beautiful spicy, floral bouquet is a testament to the work done in the vineyards. Bravo Nicolas!

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

When I think about the Kentucky Derby the first thing that comes to mind isn't the million dollar horses rumbling down the backstretch at Churchill Downs, but rather a little green cocktail. It is the mighty mint julep that reigns supreme over the Derby, in my mind anyway.  Maybe it's because of my years of working in the alcohol beverage industry that a cocktail would take precedence over the most popular horse race in the world.

So if a bourbon cocktail is the official drink of the Kentucky Derby, what would be a great cigar choice? There is actually an “official cigar” of the Kentucky Derby.  Ted's Cigars makes this cigar with a Corojo wrapper, Ecuadorian Sumatra binder, and Dominican filler. Although I have never smoked this cigar and never seen it in Florida, here at ABC we do sell one of Ted's other selections, Maker's Mark. It doesn't get more Kentucky Derby than a cigar "aromatically enhanced" by Kentucky’s own Maker's Mark Bourbon. These cigars come in a glass tube which is dipped in their signature red wax, not only adding to the appearance, but also ensuring that the cigar remains properly humidified.

But your Derby smoke choices don't end with the Maker's Mark cigar; there is one other choice that should really pair well with the little green cocktail mentioned earlier. The Rocky Patel Java Mint is an
obvious choice here. This cigar is a collaborative effort between Drew Estate and Rocky Patel. Most are familiar with Drew's ability to produce quality flavor-infused cigars. Please don't confuse these cigars with the .35 cent plastic tips that you can buy on the counter of most convenience stores. The Rocky Patel Java Mint, like all of Drew Estates infused cigars, are high quality, long filler, premium hand rolled cigars.

I recently smoked a Java Mint and let me start by saying that infused or flavored cigars aren't something that I normally smoke. I will enjoy one on occasion as a change of pace, but normally I steer towards the
more traditional cigars.

Visually, the Java Mint is a box-pressed beauty with its dark Brazilian Maduro wrapper. The initial aromas once I removed it from its cellophane sleeve were that of a Girl Scout Thin Mint cookie. This may be the first time a Girl Scout cookie has been used to describe a cigar—but if the shoe fits, wear it. As I toasted the cigar and took my first puffs, I was pleasantly surprised by the peppery, rich dark tobacco flavors that made up the thick creamy smoke that coated my palate. Of course, the chocolate and mint flavorswere also there, but the mint was not just some candy flavoring added to the wrapper for taste. It was more like fresh mint. Something that you would find in a glass of tea from Paula Deen's restaurant, a hand muddled mojito, or a mint julep prepared the traditional way.

As I completed the first third of the cigar, the richness of the tobacco along with the mild pepper notes intensified a bit, but the mint and chocolate were still there. I was surprised at just how balanced the cigar remained throughout the smoke. The mint never overpowered the cigar, but it was always there. Don't get me wrong, there is sweetness to the cigar, but Drew Estate has done a masterful job in controlling it. The late stages of the cigar added some coffee flavors, but the fresh mint never went away.

Most would probably classify this as a medium bodied cigar, but I think that when you smoke it may be a factor in its strength. If you have it for breakfast with your coffee, then I think it leans on the medium side. Smoke it for dessert, after a meal, and I see it as milder. Either way, this cigar should be a great addition to your Kentucky Derby celebration.

 

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

Usually this time of year Floridians can look forward to the return of our Northern brethren to their Arctic homes. Coincidentally, Founders Brewing from Grand Rapids, Michigan, is marking the exodus of the snowbirds with their grand entry into Florida. This is one of the out of state breweries I have been most excited about having on my shelves. Founders does not make boring beer. Their beers are big, sophisticated and well-made.

While it may take a little while to get the whole line-up into the state some beers to look forward to are:

Porter: Black with a tan head, this porter is rich and complex. Velvety and semi-sweet with the balance of a nice roast coffee. This beer is everything a good porter should be. Available year-round.

Breakfast Stout: While my dad believes otherwise, I doubt actually having this beer with (or as) breakfast is what the brewers intended. Brewed with flaked oats, imported chocolate and both Sumatra
and Kona coffee this beer is the quintessential coffee chocolate stout. Seasonal: October-February.

Centennial IPA: This is a balanced and very refreshing IPA. 65 IBUs with floral and citrus accents will please even the biggest hop-heads. Available year-round.

Backwoods Bastard: This is definitely a sipping beer. Notes of smoke, sweet malt, oaky bourbon barrels and pure deliciousness warm you in ways I cannot begin to accurately describe. Drink fresh or age for additional smoothness. My personal favorite, available in November.

KBS: An Imperial Stout brewed with coffee and chocolate then aged a year in Bourbon barrels. More than just Breakfast Stout aged in barrels. This amped-up version can be aged spectacularly. What could be better? Get it while you can. It comes out in April in very small quantities.

Stephen Schmitt - ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerstephens

This past Tuesday, fans of Burgundy and the Rhone had an exclusive opportunity to taste wines with visiting chateau owners and winemakers at two venues in SW Florida. 

Importer Jonathan Shiekman, of Margate Wines & Spirits, invited Burgundy winemaker Francois Lequin, Chateauneuf-du-Pape estate owner Patrick Vernier, and Rhone producers Cecile Varenne and Jean-Yves Perez, to join him on a four-day tour of select ABCFWS store locations throughout the state.  Margate’s French Wine Director, Jean-Claude Poisson was also on hand.

The day began in earnest with a free afternoon tasting at the ABCFWS store in Fort Myers that was well received by attending guests.  The evening culminated in an exclusive Winemakers' Dinner at IM Tapas Resto Bar in Naples. 

Restaurant patrons enjoyed a delectable five-course tasting menu prepared by chefs Isabel Pozo Polo and Mary Shipman, paired with well-chosen selections from Chateau de Maligny, Domaine Rene Lequin-Colin, Domaine de l’Obrieu, Domaine du Grand Bourjassot, and Chateau Cabrieres.

Admirably handling the logistics for both events in Fort Myers and Naples were ABCFWS wine consultants, Andrew Carmody, Craig Hartman, Jacob Lynd, Steve Christmas and Stephen Simms.

Thank you to everyone involved for making the day so special and memorable for many.

Jim Greeley, Wine Supervisor SW Florida

Follow me on Twitter @ABCWineJimG

Just returned from spending 9 days in Bordeaux for the annual tasting of the new wines—2012 vintage. The vintage has proven to be quite interesting, especially if you buy en primeur and drink the wines at some point down the road, rather than as an investment. Pomerol…Merlot in general,  but Pomerol, St. Emilion and wines from Pessac-Leognan and Margaux, struck me as the most consistent, with ripe fruit, freshness and balance. Maybe not all for the long-haul, but as the wines are now becoming available en primeur, it is refreshing to see the prices coming down—some to sensible levels.

I heard many times while tasting in Bordeaux this year that these wines were not at the quality levels of 2009 or 2010. They are also not at the price levels of those vintages. I, personally, find it a breath of fresh air to have a vintage like this one every so often, so while the ‘classic’ wines are ageing, there are affordable wines to stock up on and drink earlier. Not that the better wines of 2012 won’t age, many will age well, in fact will require ageing…but my point is this: while we were in Bordeaux, we drank many, many older bottles from many top estates, some back to the 40s, and one of the vintages that I kept thinking “who would have thought” was, are you sitting down? 2002…a vintage which NOBODY bought on futures! We drank the 2002 Cos d’Estournel at lunch at the Chateau, and it was simply delicious! We also had the pleasure of the 2002 Domaine de Chevalier at lunch with Olivier Bernard at the Chateau.
The 2002 was mature, supple and sooo expressive! I know, the 2000’s and 1996’s and the like, many of which we also tried this year, are <<better>> wines, but if you like to wait a few years less and still drink nuance and balance, look again at some of the vintages you may have overlooked!

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

If you follow me on Twitter then you know where I was this weekend.  If you don’t follow me, you should (@ABCwineKat). I get to go to great places! Friday afternoon I arrived with a spring in my step to Sandestin Resort where I would spend two days letting people taste wonderful wines from ABC. It wasn’t just ABC there; there were over 600 wines to choose from, a few food vendors, and cooking demos! There was nothing more you could want for, except better weather that first night.

It was drizzling when we pulled up, but we were told it was going to blow over. Our tent was right next to the stage. We set up about an hour before 5 p.m. and the rain was in full drizzle force. When 5 o’clock rolled around I found that 50 degree weather and annoying drizzle will not stop everyone from tasting good wines. I was surprised how many people came out from 5-8 and really had some wine-rain fun.

At our tent we were tasting Ca’Da Gal Moscato di Asti, Veuve Ambal Cremant, Cross Spring Sauvignon Blanc, Cross Spring Chardonnay, Fog Bank Pinot Noir, and Shannon Ridge Wrangler Red. Night one in the rain we found that red wines were more popular. I even met a few card carrying members for the ABC rewards club. After freezing ourselves we closed up for the evening and hoped for better weather on day two.

Waking up the next day, I knew we were in for a great day. The weather was cool but the sun was out! I even ran into some people I knew from Georgia. As the day broke at 1 p.m. the music started and the taste for white wine began. We saw a few familiar faces from the night before, but as this was a sold out event, we saw many new people. The wine popularity went from red the night before to the whites, mainly the moscato and cremant. I guess bubbles in the sun were refreshing. We had so much fun I can’t wait to go back next year.

If you get the chance, go next year!

Kathleen Anderson, North/West Wine Supervisor. Follow Kathleen on Twitter: @ABCwinekat

Americans love big, bold, bitter, in-your-face IPAs (I know I do!) but many Belgians do not like overly hoppy beers. Hence the Belgian style IPA. The typical Belgian brew is well balanced with big flavor and not very hoppy. But to keep up with American demand, some breweries are brewing their style of IPA with Belgian yeast to give the telltale dryness and a more cleaner tasting bitterness. Some American breweries are offering the style as well, which brings me to Flying Dog Brewery. I hold Raging Bitch, their answer to the Belgian IPA. The bottle art is by British artist Ralph Steadman, one of my favorite artists who does work for Bonny Doon Vineyard and was good friends with the late Hunter S. Thompson.

Appearance  

It pours a deep honey color with a nice two finger, eggshell head.

Smell

Sweet, bready, pretzel dough and a mild spiciness.

Taste

Biscuit notes and a twang of hop oil on the tongue. The bitterness is lingering and there is an aspirin flavor in the finish. 

Not bad. Flying Dog paid homage to the Belgian style IPA. Some other BIPAs you can find in ABC land include Lagunitas A Little Sumpin’ Wild, Green Flash Le Freak, Terrapin Monk’s Revenge and Brouwerij Van Steenberge Piraat Ale.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant - Archer Road, Gainesville

Follow him on Twitter @abcbeeradams

For most folks this is the time of year when they get out the cleaning supplies and finish those projects they've been putting off all winter. Now for those in the cigar business “spring cleaning” is the time to make room in the humidor because "the show" is just around the corner. The show refers to the International Premium Cigar and Pipe Retailers (IPCPR) annual convention where everyone in the industry unveils their latest and greatest cigars and tobacco gadgets to us retailers. It is a great time for cigar lovers because many new items are about to hit your local tobacconist's shelves.

Unfortunately, we can't add onto our humidors each year, so we have to make room for the new items. I am still looking for that magical humidor stretcher, but I just can't ever seem to find one. This again is great for the cigar consumer because it means you get to purchase some great quality sticks at a deep discounted price. At ABC, we discount our clearance cigars at 50%, and right now we are discounting close to 50 items. With names like Arturo Fuente, CAO, Cohiba, Gurkha, La Gloria, Macanudo, Oliva, Punch, etc. we have something for everyone. Let me assure that these cigars are of the best quality and are as good as the day we brought them into the store. We just have to make room for the new stuff. Also, if you are a fan of some of the cigars I listed above, don't worry. We aren't getting rid of them completely, just need to tighten some of the brands up a bit.

Some more great news is that you won't have to wait until after the trade show to purchase some new cigars from our humidors. Coming to our top cigar stores will be the very exclusive Oliva V Melanio. I am also proud to announce that we will be adding some Davidoff cigars to our portfolio. It has been a long time coming, but we are excited to offer some of these great products to our guests.  Davidoff has always been a name associated with quality and craftsmanship in the industry and they don't let just anyone sell their products. The first Davidoff items to hit our stores will be three of their premium tins. Their tin cigars are absolutely amazing and will dispel any preconceived notions you may have about little cigars that are sold in metal cases. Davidoff is also providing us with three high quality bundle cigars: the CC Robusto, CC 6x60, and the M1 Churchill. These new bundles will replace our One Leaf cigars, so come in and grab the One Leafs while supplies last. They should go fast considering that you can two bundles for the price of one.

We have plenty of discounted cigars—a lot of new ones on the horizon, and it looks like our summer weather is here to stay. It sure is a great time to live in Florida. Come to think of it, can you ever think of a bad time to live here?

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

 

I love beer. I also love food. There is nothing better than finding a way to combine your two loves into one. Today, I decided I needed brownies. Yes, needed not wanted. Earlier in the day, I picked up a mixed pack of beer that just so happened to have a Terrapin Wake N Bake in it. Terrapin is my favorite brewery ever and their Wake N Bake is great!

Wake N Bake is an oatmeal coffee imperial stout from Terrapin’s Monster Beer Tour that comes out in the winter. It is 8.6 ABV, very dark in color and has a strong coffee flavor that would go heavenly in a batch of brownies.

I took my favorite brownie mix and followed the instructions on the box, but substituted the water with beer. This is by far the best idea I have ever had and cannot believe I have not tried this before. The best part is the brownies only use a few tablespoons of the beer, so I get to enjoy the rest! The hard part was waiting for the brownies to cook—20 minutes seems like an eternity when you are hungry. The smell coming from the oven was amazing; you could smell the Wake N Bake.

Finally, once the brownies cooled and I could try this genius collaboration, it really was heavenly. The beer and the brownies paired so well together. You have the rich coffee flavor of the Wake N Bake and the delicious taste of chocolate all in one bite. This really was something my whole family enjoyed, the kids as well—cooking takes the alcohol out, but leaves the flavor in. I chose a stout for my brownies; you could use a lambic or something barrel-aged. Don’t be afraid to experiment, cooking is supposed to be fun…especially if beer is involved!

Heather Rogers, ABC Fine Wine & Spirits Beer Consultant – Kennedy Blvd, Tampa

Follow her on Twitter @abcbeerheatherr

Yes, it’s true! ABC is now offering a wide selection of interesting new South African wines for your enjoyment. Anyone who has followed my recent blogs will be aware that the wines of South Africa have taken a huge leap forward in general quality and appeal. The media are catching on, and sales--both nationally and internationally--are beginning to climb.

In recent blogs I’ve mentioned the delicious Black Pearl Oro and the ever-tasty Painted Wolf ‘The Den’ Chenin Blanc and Pinotage. Now I’d like to tip you off about three wonderful wines from Edgebaston: The Honey Pot, The Pepper Pot and The Berry Box from the Finlayson Family Vineyards in Stellenbosch.

The Finlayson family name has been well-known in South African wine circles since the late 1940s. We had the pleasure of meeting David Finlayson, owner and winemaker at Edgebaston, and tasting his wines a number of times during a recent trip. David grew up in the family wine business; he is a third generation winemaker but also spent time working at Peter Lehman in Australia, Te Mata in New Zealand and with Paul Pontallier at the renowned Chateau Margaux in Bordeaux. Formerly managing director and cellar master at Glen Carlou, David purchased Edgebaston in 2004 and is now sole owner of the 22 hectare estate.

Of the wines themselves:

The Honey Pot 2012 is a blend of Sauvignon Blanc, Semillon and Viognier. The Sauvignon and a portion of the Semillon were fermented in stainless steel while the remainder of the Semillon and the Viognier were fermented in aged white wine barrels and blended back into the wine. The palate is smooth and creamy with tropical fruit notes and has a long, fresh finish. A small amount of residual sugar makes the wine ideal for pairing with spicy foods.

The Berry Box 2010 is a blend of Shiraz, Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. The wine undergoes open-top fermentation as well as closed fermentation and sees 20% new French oak. The result, to quote the Wine Advocate (which awarded it 89 points), “has light brambly red fruit on the nose with touches of wild hedgerow. The palate is medium-bodied with sweet vanilla-y cherry and strawberry on the entry and a light tensile finish. It offers good quality of the price.”

The Pepper Pot 2011 is a tasty blend of Syrah and Mourvedre with some old bush vine Cinsault, Garnacha, Tannat and Viognier (just the wet skins fermented with the Syrah). The Wine Advocate awarded it 90 points, saying, “It has a lovely ripe blackberry, white pepper and rosemary scented bouquet that is well defined and natural. The palate is well balanced with supple ripe red fruit that is silky smooth in texture. It has very good weight with a sweet, pastille-like finish that is fresh and alluring. Excellent.”

And to top it off, these are truly food-friendly wines. Stop in and try these and other wonderful examples of great wine from South Africa.

 

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

About a year ago, a red Côtes du Rhône came across the tasting table and immediately captured the attention of our wine jury; its low price did not match the obviously high quality of the wine. The “buy” message was loud and clear.

The wine is the Clos d’Alzan, Côtes du Rhône Villages Signargues and is currently available at ABC Fine Wine & Spirits for only $12.99. The 2010 Clos d’Alzan was rated 90 points by the Wine Spectator.


Our ABC Wine Team was finally able to visit Clos d’Alzan last month. What we saw was an amazing vineyard that looked like some of the top sites of Châteauneuf du Pape with very large rolled stones and very old Grenache and Syrah vines. In fact Clos d’Alzan lies right across the Rhône River, from Châteauneuf du Pape. The intensely flavored, robust wine is a product of this exceptional terroir. We’ve also learned that the consulting oenologist for Clos d’Alzan is none other than Xavier Vignon, one of France’s best winemakers.

Clos d’Alzan is one of all time’s best values and rated “everyday useful” because its ability to pair with multitude of dishes: red meats, roasted pork and poultry, as well as mixed salads and pastas or enjoyed simply as aperitif.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

Now that the 3 weeks of Florida winter are behind us once again, we can start to think about sun, fun,
grilling, chilling and enjoying new wines with old friends. Though many of us in Florida use our grills pretty much all year round, I definitely use it more in the spring and fall--sometimes it's just too hot to stand in front of a grill in the heat of summer. Boy have I gotten spoiled! Besides the obvious meat choices you will be putting on your grill, summer is when you start to see fresh spring in your local grocery store. It is also the time we start to see many new wines coming into our stores, and I wanted to share with you all a few that you may be interested in trying. These are some wines that our people, who we send all over the world to find new wines, have found and brought back for us to enjoy.

One we especially needed was a new South African Pinotage. The Painted Wolf “The Den” is the perfect addition to our South African wine section and at just $11.99, it is as easy on the wallet as it is your pallet. A wonderful new Italian white wine from our friends at Alberello Wines is the Pepe Nestor Greco de Tufo
($17.29). “This wine has a nice yellow color with golden nuances, a nice array of fruit flavors such as apple, pear, peaches and melon. A creamy, velvety texture with a long almond finish; it is a great match with fish and shellfish, pasta dishes with spring vegetables, truffles and mushrooms.” A terrific Italian white that you must try.

Also, a number of very good wines from the south of France from Michel Chapoutier were found, like the Les Vigne de Bila Haut ($12.99). “The color is a garnet-red, very steady, deep and brilliant with purple lights. Nose is open, expressive and complex with aromas of very ripe black fruits (elderberry, blackberry), some spicy scents (pepper, garrigue). One notices a dominance of spicy aromas, a lot of richness, a good
length and a very ethereal finish.” What a great wine to try along with a perfectly grilled piece of medium-rare beef.

A new cabernet sauvignon from Napa Valley, California, has been discovered: Circadia ($24.99). “This alluring cabernet sauvignon, with seductive dark fruit flavors, medium body and exquisite, soft texture. A wine of great intensity, yet with a timeless sense of elegance.” This is a very sexy cab, just the glass of wine to share with someone you want to get to know better.

Though these wines are all very different, they also are similar in that they are all delicious and pair beautifully with some of the foods we will start to see and prepare in the springtime. As spring turns into summer, we will have many more new wines to share with you, and if you run into a great new wine…send it along on this blog for all to see and enjoy!

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

A couple of years ago Dana Cowin (of Food and Wine Magazine fame) guest-judged on Top Chef, and the theme was creating a menu based on a wine. In an offhand comment at the show’s opening, she  empowered all foodies to feel better about wine pairing: “10% of pairings are just awful and 10% of pairings are genius.” The subtext is that 80% of pairings are within the tolerable to very good range, and those are pretty good odds. This agrees with my contention that the vast majority of the time, all food is improved with wine and vice versa. What I have also learned in my 20+ years of professional wining and pairing is to keep it simple. Wine pairings fail when one tries to match all the flavors one perceives in a wine; instead, focusing on one or two works much better. This is what I call the essential strategy. My other cheat is the regional strategy, or pairing wines with recipes from the same region. Both strategies make “unknown” pairings much easier and make any neophyte oenophile feel like a sommelier.

The essential strategy focuses on one or two scents or tastes that one finds in a wine to then brings those flavors into the meal. Again, do not try and match all the flavors within a wine. There can be many
flavors, and if you are choosing similar options in the food, all those flavors can seem muddled. Let’s say there is a hint of blackberry in your Shiraz; perhaps utilize a blackberry coulis with your pork tenderloin or use black fruits in the marinade. If you taste or smell chocolate in your Cabernet Sauvignon, then
pair with a mild molé or add some cocoa to your chili. This may seem simplistic, but it works. The essential strategy requires sampling the wine before choosing your menu, but this is easy to do at
most of our larger ABC stores who have a Napa Tap wine sampling system and a wine consultant to talk you through it.

The regional strategy works best for European wines, since they generally have centuries for specific recipes to have evolved with regional wines. In the New World we don’t tend to have the same history or
culture of food, but since the vitis vinifera varietals all originated in Europe and the Middle East, we can
look to their region of origin for some guidance. This strategy becomes most clear when you get to travel to wine regions and sample their local wines with their local fare. Say you are in a region that grows truffles. The wines from that region pair particularly well with truffles, having their own earthy richness. Last October I was fortunate to go on one of these special trips to Italy with importer Nadia Galati, and we were treated to many fantastic wines paired with local foods. The simplest pairings were the local wine with the
local cheese, but here are three of my favorite wine dinner pairings:

In the Veneto we visited Collalto, in Susegana, the heart of Prosecco Superiore, but my favorite pairing was actually their Manzoni Rosa Bianco with a savory pumpkin risotto topped with speck ham. The
pumpkin was local as was the ham; speck is a little saltier than prosciutto and just a hint smoky. Dr. Manzoni created this cross in the 1930s in this region. For this wine, they take a rosé grape but vinify it white, like a Blanc de Noir Champagne. The vibrant acidity of the wine cuts through the sweet thickness of the risotto, while the wine’s slightly sweet fruitiness balances off the saltiness of the ham. This pairing
could also function as an essential pairing, since the wine and the risotto both had an earthy sweetness, a similar element to create harmony.

In Asti, in the Piedmont region, we visited Pavia & Figli, and enjoyed an array of Barbera wines in different styles, either stainless steel-fermented or barrel-aged. Therefore the same grape had different expressions and could pair with different menus. The Pavia Blina, fermented and aged in stainless, shows a bright, cherry fruit acidity that they paired with Agnolotti Ravioli, a favorite, local dish of homemade ravioli stuffed with rabbit, pork, beef and veal. The bright acidity of the Blina balanced the hint of gaminess from the rabbit without over-powering the mélange of meat. The barrel-aged Pavia Moliss they paired
with roasted faraona (called the “royal turkey”), a fowl with a stronger flavor somewhere between turkey and duck. The toasted oak of this barrel-aged Barbera gives the wine more depth, which resonated with the richer flavor of this fowl (similar to a Guinea Fowl). Both are local dishes, but since the two Barberas had some significant differences we might say again that both strategies were used.

In Bardolino we visited Giovanna Tantini’s winery and enjoyed her classic Bardolino but also her “Super-Veneto” wine Ettore. Named after her son, Ettore is a non-traditional blend of local grape Corvina Nero (also used in Valpolicella) and two French varietals, Cabernet Sauvignon and Merlot. Giovanna paired Ettore with grilled Florentine steaks (the steaks came from Florence, as Tuscany is known for their beef) served with local roasted vegetables. Here the pairing was a little less regional, since the steaks were “imported” (by here husband, Marco, who picked them up while visiting Tuscany the week before). Ettore is fermented in stainless but aged in oak barrique, and that smoky oak character played off the smoke from grilling. The steaks had a fresh herbal rub and those subtle basil, oregano and thyme flavors also emerge in the wine. Sometimes the food will actually pull flavors out of the wine that might have gone unnoticed without a pairing.

Regional pairing represents the magic of French terroir, whereby a wine is more than just fermented grapes, but is a representation of the region where the wine is grown. While essential pairing reminds me of homeopathy, where just a small note of a scent or flavor can be enough to harmonize a wine with a meal. These are just two methodologies, there are more, but I find these two to be very effective and simple to implement. One of my favorite guest visits is when a guest comes in with a menu, and I get to play sommelier and find the right pairing. Originally I found this daunting, but no longer, and it certainly helps that 90% of the time, the pairings work! So stop by your local ABC with a menu and let your wine consultant play sommelier. Cheers!

Daniel Eddy, Fine Wine Consultant for ABC in Gainesville, Florida

Wine Pairing Examiner for Examiner.com

Cigars have a long history of being linked with many different spirits. The most common are port, cognac/brandy, and scotch whiskey. Does this mean that no other drink or cocktail can be served alongside a cigar? Actually, any adult beverage will serve one well during the time spent relaxing and smoking a cigar. Historically, the drinks mentioned above were often served after dinner. This was the time when gentlemen would retire to the study and smoke a cigar and polish off a snifter or two of brandy. Remember in Gone with the Wind when Rhett Butler unwillingly "ruined everyone's cigars and brandy" when he politely reminded them that the South lacked the factories of the North and that victory would not be so easy? Times have changed and cigars aren't just for the guys anymore. We also aren't limited in our beverage choice for cigar accompaniment.

So if there are no rules, what about beer? Can craft beer enhance the cigar experience? Craft beer works well with cigars. If we are in a golden age for cigar manufacturers then the same can certainly be said for the craft beer industry. Someone recently asked me what my favorite beer was and I quickly responded with, "a cold one." I could almost give the same answer for the question of, “What craft beers go best with cigars?” The beer you are drinking is better than the one that is still hanging out in the fridge. But there are beers that naturally pair better with cigars and, in my opinion, the darker the better. I for one like to pair my cigar with a beer that is going to enhance the flavor of what I am smoking. I look for beers that have many of the same flavor components that one finds in a well-blended, expertly crafted cigar which contain complex flavor profiles. If hints of spice, pepper, coffee , cocoa,  leather, a dark rich tobacco flavors are what I am getting from my cigar, then what better beer than a rich porter or stout to add to the experience.

This doesn't mean that you can't enjoy a full-bodied Maduro smoke with lighter ale or even an American Adjunct Lager. No one says you can't have Chardonnay with steak, but the bold rich flavor of Cabernet Sauvignon is much more suited for this purpose. I recently enjoyed a very hoppy IPA with a mild cigar. Let me say that the pairing was absolutely perfect. The smoke and flavor from the Macanudo Gold blended perfectly with the heavy hops in the Dogfish Head 120 Minute IPA. The cigar actually mellowed the beer and added a hint of sweetness. It was like I had put a little age on the bottle.

There are so many great beers out there and we are getting new ones in every week. With the availability of so many great brews, your cigar pairing possibilities are endless. At a recent cigar event we poured Dogfish Head Indian Brown Ale, Anchor Steam Porter, and the Russian Imperial Big Eddy. All were a huge hit. You also couldn't go wrong with a chocolate stout. Cigar City lives up to its name and makes some great beers that match well with cigars. Their Maduro Brown Ale and their Espresso are great choices.

So next time you are looking for a quality libation to go along with your cigar, don't forget the beer. I love scotch and port as much as anyone, but it’s just hard to beat a nice cold beer, especially here in the Sunshine State.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

 

 

My store in Wesley Chapel is blessed to have a great deal of very passionate beer lovers that shop there.  Many of them are already very knowledgeable about beer, beer styles, seasonals and breweries as we have several excellent craft beer bars nearby where they have gained experience and beerdom.

beer + wisdom = beerdom

However, there are still an even greater number of people who don’t know or care what craft beer is and don’t care to try anything different from whichever macro-brew they have been drinking forever. As the newly titled Certified Beer Consultant, I get the pleasure--and the challenge--of helping both types of guests. Opening the eyes of those who only drink their “old faithful,” showing them the amazingly diverse world of craft beer, and then guiding and watching them turn into craft beer geeks themselves is great fun. The real challenge comes when you have a guest who is in the “100 beer club” at 3 different craft beer bars and finding a beer that will blow them away. It may take a few tries, but be it something new or maybe just something forgotten, we’ll find it for you. I love it when a guest comes back and says, “Dude you were right--that beer is incredible!”

Last week I was talking with one of my regulars who tries new beer here and there but for the most part had settled into pattern of getting the same thing. If you know what you like, that’s awesome. However
this week, when I asked him if he felt like changing it up, he began to tell me about his epic search for a beer even remotely similar to one he and a buddy had in Europe 20 years ago; they had both been  searching for it ever since. So I began to ask some questions, and he continued to describe this beer, and we started to nail down what this mystery beer may have been. All the while, I am racking my brain to think of something in the market that would be similar. 

He described a beer that was deep amber to gold in color, with a balanced malty sweetness and a distinct whiskey flavor. Being that he had this beer in Europe, I began thinking of all the whiskey barrel-aged imports I have had, and it finally clicked! I asked him if he had heard of Innis & Gunn. He had not. I didn’t
think it was the exact beer he had in Europe, but I felt like the Innis & Gunn Original (whiskey barrel-aged) would be the closest thing we had. 

He bought his usual beer as well as a single bottle of the Innis & Gunn just to try it out. He was back within 20 minutes, a huge smile on his face, and told me we had ended his and his buddy’s 20 year search! Of course he had to buy more because he loved it and also because his wife drank half of the single bottle he just left with, and she wanted more too. On his way out of the store, he was on the phone with his buddy in Kansas telling him the search was over.

So what is the point of my story? One, I’m really excited I could help end such a long and epic search.  It could have very easily been a beer that he just enjoyed but did not quite hit the mark, or I could have missed completely. Two, if you yourself are on a quest to find a beer you had 20 years ago or even one you had last night but can’t remember the name and didn’t take a picture of it with your phone, don’t
give up on your quest!  Come on in to your local ABC and ask the beer consultant to help you on your search. And three, there is a community of beer geeks at your service that you can reach on Twitter.  Follow me @ABCBeerCollinE and find my fellow beer consultants by following @ABCBeerCountry.

Collin Engwall, Beer Consultant at ABC Fine Wine & Spirits -- Bruce B Downs Blvd, Wesley Chapel

Our good friend Ken Onish of Southern Starz has been hard at work for many years bringing exciting brands from Argentina (and other places) to the American market.  That is, of course, putting it mildly, since Ken has been at the forefront of the fine wine importing business going on five decades now. 

Here’s a short list of a few of his new selections now available at your local ABCFWS store.

Off the top of my head, I can’t remember the last time we took in a new Chardonnay from Argentina.  It certainly has been a little while.  Awash in a sea of Torrontes, it’s easy to dismiss Argentine Chardonnay as just plain vanilla.  That would not be the case with Casarena Chardonnay ($14.99), a juicy, well-made effort that’s sourced from Lujan de Cuyo fruit.  The wine undergoes a partial malolactic which keeps it nicely focused around a core of store fruits with almond pastry notes.

Of course, Argentina’s forte is great Malbec in all price points.  With the dollar still holding sway over the Argentine peso, it’s easy to understand why you get solid QPR in a wine like Rio Perdido Malbec Mendoza ($9.99).  Here’s a little red that would be right at home with a hearty chiliburger thanks to its sleek, blueberry fruit.  The Rio Perdido Cabernet Mendoza ($9.99) is also a value home run with a nicely proportioned black current, cedar and spice profile.

I’ve previously touted the stellar wines from Vina Alicia in past postings.  They regularly achieve 90 point scores from the wine press.  The Vina Alicia Malbec Las Compuertas bottling ($28.99) is a blockbuster of a wine with inky-black plum, mission fig, mineral and violets on the palate.  This is a big, complex wine to approach now with a thick NY Strip or to cellar and chart its development over the next 5+ years. 

Jim Greeley,

Jim Greeley, SW Florida Wine Supervisor

Follow me on Twitter @ABCWineJimG

Malbec, or at least Malbec from Argentina, is a HOT category today, and it has steadily grown over the last few years from basically nothing into an important region for us. Ever wonder why? I sure do…I wonder all the time about things like Malbec, Syrah and Sauvignon Blanc…especially since all three are strong areas, but only from one particular region. And in all three examples, the hot region is NOT the classic region, but a recent (if you can consider the last 10-20 years recent?) sensation. I find it odd that Australia chose Shiraz, New Zealand chose Sauvignon Blanc, and Argentina chose Malbec to bring to the U.S. market to showcase the fact that they were now in the wine-export game—especially when everyone in the industry here in the good ‘ol US of A knew darn well that Americans didn’t appreciate the Sauvignon Blanc from France or California, or the Syrah from the Rhone Valley in France, or the Malbec from the little village of Cahors in sleepy S. Western France!

So, how can you explain their success? I can’t! I like these New World wines well enough, but I like examples from the classic regions even better. I worship Rhone reds, Sancerre, Pouilly-Fume, Bordeaux Blanc and the red wines of Cahors, although to be honest, not many people do. Maybe it remains our little secret? Maybe the ‘old-world’ flavors don’t appeal to the ‘fruit-in-your-face’ consumer who seek out the fruit and eschew the acidity or elegance? If I knew, I would predict the next big thing and retire comfortably… I sure as shooting would not have predicted the success of these three wines. I do know one thing for sure; I think—I am certainly ‘old school’ when it comes to my taste in wine.

Oh, yeah… I also love red Burgundy, so don’t get me started on Pinot Noir…

So, as I am on my whirlwind tour of North Florida in my new role as Wine Supervisor, I have been thinking about what my first “real” blog should be about.  After looking at the past two wine tastings in two nights, I decided to look more in depth at two white wines that would be great for Florida spring.  I brought back to my room the Jules Taylor whites that are available at ABC, Gruner Veltliner and her Pinot Gris.  Both grapes are a bit different than what we usually see from New Zealand, and here is what I think: I am very happy ABC picked up these wines.

I began with Gruner Veltliner, as it was the wine I knew the least about, so I read a little about it and found out the nickname is Gru Vee, which I found very entertaining so that is what I will call it from here on out. Gru Vee starts off with the smell of limes, if green had a smell this would be it! Not like grass green, but more like spring blossom green. The taste begins with the limey-citrus just as it smells, but then it follows with a great stone fruit center that is just refreshing.  The finish is crisp and I really enjoyed the taste. Just think—you can be Gru Vee all spring cooking out on the grill.

The second wine I tried was the Pinot Gris (no nickname could I find).  The nose of this wine was peaches, oranges and honeysuckle.  Talk about a Florida friendly wine! The taste is so clean and light; you could drink it with just about anything, think chicken, seafood, or pasta with white sauces. The stone fruit fills your mouth with that crisp finish that makes you want to take another sip.

All in all I think anyone looking for a food friendly Florida wine will appreciate both of these. So throw a couple cedar plank salmons on the grill and open either of these, or both of these (depending on the kind of night you want to have). 

Kathleen Anderson, North/West Wine Supervisor. Follow Kathleen on Twitter: @ABCwinekat

Starting tomorrow, you will be noticing a new name appearing on our blog!

As of April 1^st, Marie Griffin is retired from her career as Wine Supervisor at ABC Fine Wine & Spirits, and we welcome Kathleen (Robinson) Anderson from her former position as Wine Consultant at our Lake Wales store as the new West and North Central Wine Supervisor! Kathleen’s expertise will be in German wines, just as Marie’s was, while also covering the regions of Austria and Alsace. Kathleen got her start in becoming a wine expert while she was living in New Orleans studying theater, working in the service industry to pay the bills. There she began working under Ralph Brennen, head of The Ralph Brennan Restaurant Group, and eventually started attending wine tastings every Saturday—a method she found to be the best way to really learn about wine. When asked what her favorite wine is, much like asking a parent to pick their favorite child, Kathleen said It depended on the season or what she’s eating—in the winter she tends to have more reds, while in the summer she leans toward whites. Overall, she enjoys red blends and Pinot Noir, though. Least favorite wine? Kathleen admitted, “There’s not a wine I couldn’t drink.” Brave, Kathleen, very brave!

When she’s not drinking wine, Kathleen prefers craft beers, and a particular favorite is La Fin Du Monde (It scored a 96 rating with Beer Advocate… maybe she should be a Beer Consultant, too—in her spare time?) And if she wasn’t working for ABC as a Wine Supervisor, Kathleen thinks she would be in the acting business, perhaps doing stage managing. A stage manager who knows how to make a killer Pinot Noir reduction sauce, that is. While chatting with Kathleen I asked her one final question—if she was hosting a dinner party and could invite any three guests—dead or alive—who would they be? Her response: Robert Mondavi, JFK and Winston Churchill: “It would be an interesting conversation,” she added. We hope you enjoy your new position on the Wine Supervisor team, Kathleen! Happy travels!

If you are reading this blog each week then I guess I am safe to assume that you are a cigar smoker. And those of you who are avid smokers, I imagine it is safe to assume that most of you purchase more than one cigar at a time and all have some method in which to keep your cigars properly humidified. For those of you who have a humidifier or those who don’t and are in the market for one, here are a few tips.

When it comes to the proper storage of cigars there are two basic types: passive and active. An active system is one that has a blower and actually creates humidity. Think of a humidifier that is placed in a baby nursery. A passive system is something that absorbs the dry air and releases small amounts of moisture, not utilizing any kinetic energy. A sponge or clay vessel filled with a 50/50 mixture of water and propylene glycol, or a tube of beads soaked in distilled water, are examples of a passive system. Some are better than others and I will discuss each. Then there are those methods that should be avoided at all costs.

Let's get the don'ts out of the way first. First of all, zero humidification is a big no-no. Cigars should be stored in an environment in which the humidity is between 65% and 70%. Some will say that depending on where you live in the country will determine the correct percentage, but I can assure you that if you keep your cigars in the 65% to 70% range you will be just fine. You may notice in many cigar shops or large humidors that the percentage is a little above 70%. This doesn't mean that the tobacconist or
shop owner is a moron and you should shop elsewhere, but rather they are just protecting their huge investment in premium cigars. When you have a large room or walk-in humidor, as they are referred, it is always best to add a little extra humidity to compensate for constant in and out traffic created by the shoppers and staff. I have learned from years of experience that it is much easier to dry out a cigar due to the lack of humidity than it is to cause a mold problem by over-humidification.

So, now we know that no humidification is bad, and buying a box of cigars that come with one of those little humidity-packs and simply leaving that box on your counter doesn't count as humidification, let’s talk about another common mistake—equally as bad as no humidification is storing them in your refrigerator. Someone many years ago thought this was a good idea and it seems to have been passed down through the years like a bad fruitcake recipe. Please don't store your cigars in the refrigerator. It could be necessary for you to freeze your cigars for a brief period of time due to a beetle infestation, but that is a story for another time. Why is the fridge a bad place for cigars?  Well, if the cigars need to be kept warm and humid, what part of the old ice box fills that requirement? The refrigerator has but one purpose and that is to keep your beer cold, and maybe food—if you have any room left over.

So with the two worst methods out of the way, let's focus on the correct way. The proper way to store your cigars is in a humidor that maintains an environment that is about 70 degrees F and is in the range of 65%-70% humidity. It doesn't matter what kind of box or the type of system it utilizes to maintain a cigar stable environment, the humidor needs to keep the cigars within the ranges stated above.

Picking out a cigar humidor can be a daunting task, considering that you could spend anywhere from $25 to thousands of dollars. The main factors in determining the cost of various humidors are the size of the unit and its ease of operation. The less work it takes to maintain the unit usually means a higher cost and, as with most things in life, size does matter.

Let's start with the most cost friendly system, the desktop humidor. This is probably the most common unit on the market. These employ a passive system of humidification. Most standard sized desktop humidors can hold a few boxes of cigars and come with a sponge or clay disc/box passive humidifier.
These work fine. Just make sure, as with any humidification device, to always use distilled water. For these types of passive units, I would suggest purchasing a bottle of Propylene Glycol and mixing it with your water. This will increase the time between refills.

There are also other passive devices such as packets or beads. I do recommend using the beads over the packets, as the beads can be recharged and the packets require replacement after a relatively short period of time. I recently shipped my stepson a humidor packed full of cigars to his new home at Fort Bragg where he is serving as a scout for the 4th Combat Team, 82nd Airborne. Since his new job requires a lot of time in the field and away from home, I chose to set his humidor up with the beads. Once charged they can last several weeks without any maintenance. One word of caution when it comes to any humidor you buy—if they come with an analog hygrometer, I recommend replacing it with a digital model. The analogs rarely work, and if they do then they often need to be recalibrated—just
another avoidable maintenance step. You should be able find a small digital unit at a store like Radio Shack for less than $20. The internet is another good source for an inexpensive digital hygrometer.

Now for the active units. I utilize an active unit at home and let me say, that it is definitely the best choice for those who like to set it and forget it. Every three or four months I add a few gallons of distilled water and once a year I change the filter. Putting in cigars or taking one out for a smoke is the only work I have to do when it comes to my humidor. Active units can range from a walk-in unit built into your home to a small device that closely resembles a mini fridge. Whether it’s a cabinet lined with cedar, or looks like a humidor that Capt. Kirk would stash his smokes in, all employ the same basic function. They take water, convert it into humidified air, and then disperse it throughout the storage unit with the aid of some type of blower or fan. These units can be on the expensive side, but the prices have come down over the last few years. A little research and shopping around and you might find an active system for the price of an average sized wine chiller.

Once you have made your humidor selection and get the unit seasoned with the proper temperature and humidity, the next question is: do you remove the cellophane or leave it on the cigar? The cellophane wrappers were added to cigars to help keep them fresh during shipment and to cater to the growing "single stick" business. It wasn’t that long ago that most cigar sales were by the box. Also, who wants to put a cigar in their mouth that has been handled by a lot of people? The cellophane allows someone to pick up and inspect a cigar before making a purchase without damaging the wrapper. My rule for cellophane is simple. If you are going to age your cigars for a significant amount of time then remove the cellophane. As with wine, many high quality cigars will get better with time. For them to age to their full
potential you will definitely need to remove the cellophane. If you are going to smoke them within six months to a year and don’t plan on waiting 5 to 10 years, then it is ok to leave the cellophane on. The cigars will get properly humidified in the cellophane and if this were not the case the cigar manufacturers wouldn’t use it. Take a visit to a cigar factory and ask if they like placing every cigar in a little plastic sleeve. I would be very surprised if you found one who enjoyed it.

If you don’t have a humidor and are in the market for one I hope I have made your choices a little easier. If you already have a desktop humidor and you’ve had problems keeping the levels right, I hope I have helped you out as well. If you have an active system then make sure you stop by one of our stores and we will assist in keeping it stocked with the finest cigars in the world. Now, if you are one of those with cigars in your refrigerator—don’t feel ashamed…just get them out of there. My thought is that if you have room in the fridge for your cigars then you obviously don’t have an adequate beer supply. We can help you with that as well.

Long Ashes,

Chris Gwaltney

ABC Fine Wine & Spirits regional manager in Jacksonville. Follow him on Twitter @chrisgnole

I was lucky to come across a fairly rare style of beer in ABC land, the Flanders Red Ale. It is a notably sour ale from Belgium created by special yeast strains and then aged in oak casks with a blending of old and new beers similar to a Gueuze. Today I am sampling Duchesse De Bourgogne by Brouwerij Verhaeghe from Vichte, Belgium. This red is top fermented with a blend of 8 and 18 month old beers and aged in oak cooperage.

Appearance

Pouring it slightly chilled in my Maudite tulip. It pours a beautiful deep ruby brown hue with almost no head. It is a very nice color.

Smell

Sour cherries, balsa wood and very mild candied fruit. The sourness is very pleasing and the wood notes are very interesting. 

Taste

A slick sweetness on the lips with a burst of tartness mid entry. There is more sour cherry and almost cola essence. Wow, this is good! As it warms, a little more oak shows its head.

Delicious! The last time I had a Flanders Red was an aged Roddenbach Grand Cru, which was also very nice.  Look for this gem at select ABCs or ask your local beer guru to get it in if it is not readily available.

Adam Shugan, Beer Consultant - Archer Road, Gainesville.

Follow him on Twitter @abcbeeradams

Continuing with some of the great wines from South Africa now available at ABC, this week I’d like to tell you about Painted Wolf ‘The Den’ Chenin Blanc and Painted Wolf ‘The Den’ Pinotage.

Painted Wolf Wines is the culmination of a dream for owners Jeremy and Emma Borg. They had a shared vision that combined making fine wine with a distinctive South African feel, working with a “pack” team of outstanding grape growers and wine specialists, and their passion for conservation. While Jeremy is not academically a winemaker, he has had over two decades of experience in the wine business in California (where he worked with Kent Rosenblum of Rosenblum Winery), Britain and South Africa. He was also responsible for the very popular Goats Do Roam wines from South Africa. Working at a safari camp in Botswana he met Emma, a freelance photographer involved in hotel and catering management. Together they began putting the pieces of their dream together.

The turning point for them came in 2005 when they received an eleventh hour phone call asking if they wanted some great quality excess wine grapes. Calling around a few friends, they found they could borrow a small cellar at the Black Pearl Winery in Paarl (see my last blog) as well as a few open fermenting bins, a couple of barrels and a small basket press. Suddenly they were ready to turn their dream into reality.

Painted Wolf uses grapes from pack member vineyards which are low yielding, mostly un-irrigated and farmed organically or with minimal non-organic inputs. They specialize in making Chenin Blanc and Pinotage and the wines are, to quote their mantra, “persistently remarkable, remarkably persistent.”

But what about the name? The African Painted Wolf (also known as the African Wild Dog) is one of the rarest and most highly endangered mammals in Africa. A donation from each bottle sold goes toward research and conservation for these beautiful and fascinating animals.

For more information on the wines and on Painted Wolves please check out their website at www.paintedwolfwines.com, and sip on a glass of their delicious Chenin Blanc or Pinotage while you’re browsing. You’ll enjoy it!

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

M. Chapoutier was appointed “Most Admired French Wine Brand in the World” by Drinks International for the second year in a row. The prestigious British magazine made this choice based on mixed criteria, including:

• Constant improvement of the quality of the wine

• The wine reflects its region of origin

• The wine is very attractive to a widely-spread demographic group

This high distinction came as no surprise to our ABC Fine Wine & Spirits wine team, who just got back from visiting Chapoutier Vineyards in the Roussillon and the Rhône Valley. We were most impressed with the large new state-of-the-art Chapoutier Winery in Tain l’Hermitage, as well as the tremendous work done at Domain Bila-Haut in the Roussillon, where Michel Chapoutier makes rare, terroir wines. The vineyards at Bila-Haut, like all Chapoutier properties, are farmed biodynamically, without the use of pesticides, herbicides, chemical agents of any kind or synthetic fertilizers.

The principles of biodynamic agriculture were founded in the 19^th century by Rudolph Steiner, the Austrian philosopher who did a lot of research on alchemy and sciences from the Middle Ages. Michel Chapoutier, who studied Steiner thoroughly, picked one of the most famous alchemical mottos: "V.I.T.R.I.O.L.” which stands for “Visita Interiora Terrae Rectificando Invenies Occultum Lapidem" 

It literally translates to “visit the interior parts of the earth; by rectification thou shalt find the hidden stone." For Michel, this greatly defines the interaction between the earth (the “land” component of terroir) and life (vineyard). He split it into three parts to name the top Roussillon wines at domain Bila-Haut: “V.I.T.”, “R.I.” and “Occultum Lapidem.”

The big stone which lays on the top of the main vineyard for “Occultum Lapidem” has long been given esoteric powers by the locals; one of them being to capture the power from the earth and spread it onto the land. Michel Chapoutier related this to the “hidden stone” motto and named the vineyard “Occultum Lapidem.”

The 2010 Occultum Lapidem, Côtes du Roussillon Villages Latour de France, a blend of Grenache, Syrah and Carignan, received an incredible 95-97 points rating by Robert Parker Jr. and is currently available at ABC Fine & Spirits for $24.99.

A personal favorite is the 2009 L’Esquerda, Côtes du Roussillon Villages Lesquerde, mostly Syrah from a higher elevation cooler climate vineyard, priced at $18.99.

The other three wines from Bila-Haut currently available at ABC are:

• 2010 La Croix de Bila-Haut, Côtes Catalanes, red, a blend of Grenache, Syrah and Carignan, is priced at $11.79

• 2011 Les Vignes de Bila-Haut, Côtes du Roussillon, red, a blend of Grenache, Syrah and Carignan, is priced at $12.99

• 2011 Les  Vignes de Bila-Haut white, a blend of Grenache Blanc, Grenache Gris and Macabeu is priced at $12.99

 

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

As a person goes through their life they meet many, many people along the way and most of these are quickly met and then, just as quickly, forgotten. You go through any number of different jobs as the years go by and strike up acquaintanceships with innumerable co-workers. Well, one of my co-workers has moved on to a greener vineyard this past Friday, and I of course hope for her and her family all the best.

Marie Griffin was one of a unique group of individuals that make up the team of Wine Supervisors here at ABC. An eclectic bunch they are, but through all that was one constant…Marie. I have always had a special appreciation for her, for she was someone who I have regarded as both my dear friend and mentor. When I first began my career with ABC, it was Marie who took me under her wing and helped me through the many early growing pains that a new profession can provide. When I had a question, her door was always open, but even more importantly she would always be one to listen.

As the saying goes “she never met a stranger.” Well that certainly describes Marie. One of the truly nice
people in the world, Marie had more smiles to share than anyone I know, and her presence will be sorely missed in mine and many others lives. So even though our paths will most definitely cross in the future, it will never be quite the same.

Thank you Marie for all the laughs, lessons and lovely moments that we all shared together. All the best to
you and Charles as you get to enjoy all the great times ahead, my friend.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

What do Santa Maria La Palma Vermentino, Tenuta Pepe Taurasi, Petra Potenti Cabernet and Contadi Castaldi Franciacorta Rose all have in common? Yes, of course, they are all terrific recent additions to our Italian wine portfolio. But more specifically, all of these wines were first discovered by our wine team at Vinitaly.Vinitaly, for those not in the trade, is one of the most eagerly anticipated wine shows of the year. April 7th cannot come fast enough for me.

Over 150,000 visitors from 110 different countries will descend  upon the beautiful Renaissance city of Verona. More than 4,000 exhibiting wineries will be showing off their most recent vintages and new projects. If it sounds a bit overwhelming, it is. Making your way around the fair and keeping on schedule is not what most people would consider an enjoyable day. Our buyer Brad Lewis took his lovely wife Joy along for the experience last year, and I believe she came away with a new appreciation for Brad's job.

At the conclusion of Vinitaly I will be heading south to pick up a group of ABC wine consultants. As a group we will be visiting estates in Tuscany, Campania and Puila before returning home. Stay tuned for a detailed report on our travels throughout Italy in the coming weeks. Until then, arrivederci!

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq