Brew Hops & Wine Stops

Over the years our guests searching for top quality Prosecco have made Collalto Prosecco Superiore DOCG their bubbly of choice. And with good reason. Collalto has been one of the oldest, most influential winemaking estates in this northeastern corner of Italy. Records trace their roots back as far as 958 AD.

The Collalto Proseccos are produced exclusively from the finest quality glera grapes harvested from Collalto's estate vineyards. Few Prosecco producers actually harvest their own grapes. Of the estate's 370 acres, 160 are dedicated to producing this noble wine. But what about the other 210 acres of vineyards? Is it possible that world class cabernet could be produced here as well?

The eastern Veneto region is extraordinarily rich in indigenous grape varieties, most of them cultivated there for centuries. In the late 19th century the vineyards in the area were planted almost exclusively with traditional varieties such as raboso, piave, marzemino and verdiso. As Prosecco gained popularity, perela, verduzzo and glera (the primary grape of Prosecco wine) were more heavily planted.

It wasn't until the late 19th century when problems due to the phylloxera epidemic and the widespread destruction of WW1 made necessary the introduction into the eastern Veneto of international varieties such as Cabernet Sauvignon, Cabernet Franc and Carmenere.

Which brings us to the newest addition to our portfolio from the this historic estate, Collalto Torrai Cabernet Riserva. Collalto dedicates this wine to its most exceptional cabernet sauvignon, cabernet franc and carmenere.The same passion Collalto puts into their Prosecco is evident in this majestic red. The resulting wine is a dense, complex red with fragrant vanilla and ripe berry fruit. If you are a fan of Collalto's wines give Torrai a try...you won't be disappointed.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor    

Follow him on Twitter @abcwinepaulq

I must first say that I am a huge fan of what Jonathon Drew and Marvin Samel are doing for cigars. Their motto, “the rebirth of cigars” is probably the best way to sum up exactly what they have done for the industry. As mavericks, they set the cigar world on fire when they released their Acid line. As many “purists” looked down their noses at these “flavored” sticks, they caught on nonetheless, and introduced many new smokers to the world of premium cigars.

Today, Drew Estate has greatly diversified their cigar portfolio. I can assure you that no one is looking down their noses at their Liga Privada line of cigars. The Liga is a limited production cigar that incorporates some amazing Nicaraguan and Honduran filler tobacco, held in place by a Brazilian Mata Fina binder, and beautifully shrouded in an Oscuro Connecticut Broadleaf wrapper. The wrapper itself is an amazing specimen that is a result of expert selection and patience in aging. There are only about four ligero leaves from each plant that are utilized for this wrapper and after this careful selection they are fermented for 18 months. The finished cigars are aged for a year before they are shipped to retailers.

The cigar has gained critical acclaim and just this year was named by Cigar Aficionado as the “Hottest Brand in America.” Their complexes flavors aren’t the only reason people seek this stick out. They are so limited in production that when you are able to get your hands on one you definitely cherish the moment.

Not long ago, Drew Estate had a great idea to increase production of this storied line and at the same time find a use for all the trimmings that are created when crafting these fine cigars. Enter the Papas Fritas. The “French fry” is a small cigar that is made primarily of these leftover pieces. They are sold in tins of four and their price is more than half of the regular sized cigars. Their availability is also a little higher than the others, ensuring a better chance of enjoying one of these cigars.

I really love this cigar—its concept and its price. I also think that the smaller size and lesser amount of filler also make this little fellow a much different smoke than the other Ligas. I recently had a chance to revisit this cigar and I have to admit that it is exactly how I remembered it.

Upon the first few puffs, you really know that this is a special cigar. The initial flavors of coffee, a little pepper, and cocoa are there just like on the larger versions. But in this little guy the Brazilian Mata Fina really shines through, providing a well-balanced sweetness that just builds as I smoke the cigar. There are some nice pepper notes that intensify at the midway point of the cigar, but it never loses its underlying sweetness. It is a medium to full bodied smoke, which will have you holding on until it burns your fingers.

This is a must have for your humidor. If you haven’t had a chance to smoke a Liga Privada 9 and maybe the $13 and up price has kept you from taking the plunge, give the Papas Fritas a look. You can grab a tin of four for $24 and, who knows, you may want to share one with a friend. Just make sure that it is a close friend.

Long Ashes,

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

This is my favorite time of year for the seasonal beers that many brewers are producing. I wait all year dreaming of the great taste of well-made pumpkin ale. It seems this year they came sooner than ever—maybe that has to do with the fact that I am not alone in this feeling. 

Pumpkin ale varies in many ways when they are making them, and it shows in the final product. Some beers taste very much like pumpkin pie, while others tend to go the route of spices like nutmeg, cinnamon and cloves. Usually you can’t taste the normal beer tastes of hops or malt, just good old pumpkin. I haven’t had the opportunity to try them all yet, not for a lack of effort but because there are so many; so here are my cream of the crop this year so far.

The first one of the year comes from one of my favorite brewers, Southern Tier Pumpkin. Every year this beer delivers, and this year was no exception. This beer is still the best beer for that pumpkin pie lover. Southern Tier doesn’t seem to use as much spice, if any; it only delivers that great pie taste. 

Weyerbacher Imperial Pumpkin Ale goes to the other end of the spectrum; this beer has a mild pumpkin taste but a heavy spice aroma and taste. This beer has a high ABV that is completely masked with the spice overtones.

Dogfish Head Punkin Ale was different to me this year. I noticed a little unbalancing on the pumpkin taste allowing something sweet to show through. I can’t tell what the sweetness is but it doesn’t ruin the taste, just adds some sweetness to the pumpkin flavor. 

Smuttynose made a pumpkin ale that I tried for the first time this year, and I am very impressed. As I said before, most of the time you won’t get normal beer taste. But Smuttynose managed to get some hops into their blend. This beer delivers a great pumpkin nose and taste but finishes with a mild hop taste. Since I would consider myself a hop head I fell in love with this beer—it is the best of both beer styles. 

Erie Brewing Johnny Rails Pumpkin Ale is much lighter on the pumpkin taste for you beer lovers. There is a great nose and first taste on this beer, with a mild beer taste in the middle, finishing with more nice pumpkin notes. This would be a great starter beer for someone unsure of flavored beers.

I like to enjoy my pumpkin ales after my meal, not during, so I can have one of my favorite desserts every night! This year has been a great year for pumpkin ales so far, and I can’t wait to try the others…including possibly a pumpkin cider. Stop into your Naples ABC, say hi, and let me know what you think your favorite pumpkin ale is this year!

Kevin Vercrouse, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerkevinv

In the wine world, it’s a common refrain.  Take an obscure, underappreciated grape from its ancestral Old World home, dare to replant it in a nurturing New World wine region, and within a century or two the grape becomes synonymous with its new locale.  Varieties so connected to their new digs in fact, that many fans would honestly assume that they were always part of these places.  Want proof?  Here’s just a few that fit the profile:  Malbec in Argentina, Carmenere in Chile, and Zinfandel in California.

Malbec and Carmenere, regarded as lesser grapes in the Bordeaux, are now lauded as all-stars in South America.  Malbec’s rise in Argentina was meteoric, while Carmenere in Chile was slightly less so. In comparison, Zinfandel’s evolution was a bit more enigmatic. 

The grape that would eventually become Zinfandel in California, actually originated near the Dalmatian coast of Croatia, as a little-known variety called Crljenak Kastelanski.  DNA testing done about a decade ago confirms this grape as an exact match to Zinfandel.  From Croatia, vine cuttings were transported to Vienna and then to the Eastern US circa 1820, where it acquired the Zinfandel name (confused with an Austrian variety called Zierfandler).  By the 1840’s the first Zinfandel wines were being made in California.  After its initial success however, Zinfandel was hindered by Prohibition during the 20^th century and it wasn’t really until the 1970’s that it began to attract serious attention.

Zinfandel is third most widely produced grape after Chardonnay and Cabernet Sauvignon in the Golden State.  The majority of Zin there is, of course, White Zinfandel.  Take a drive through the vast tract of commercial vineyard space that is the San Joaquin Valley and you will see just how important White Zin is to the California wine industry and its biggest brands.

However, the best Zinfandel grapes from the choicest old-vine vineyard sites are destined to be made into serious red wine.  Red Zin typically produces full-bodied, juicy dry wines with heady black fruit and mesmerizing bouquets.  The wines often display subtle regional differences too due to different micro-climates, exposures and soil-types.

Now for me, any conversation about great red Zin begins and ends with Ridge Vineyards and the distinctive Zinfandels produced by all-star winemaker Paul Draper.  Several years back, I had the pleasure to meet him at our office in Orlando.  To paraphrase Robert Louis Steveson, his wines are nothing short of “bottled poetry.”

We’ve recently received our allocation of the magnificent 2011 releases from Ridge including the ’11 Geyserville, Paso Robles and East Bench bottlings.  Take it from me, they’re all delicious!

Jim Greeley, SW FL Wine Supervisor. Follow me on Twitter @abcwinejimg

Looking for a new wine this month? We just received two new whites and both deserve your attention!
As some of you may have heard, we at ABC Fine Wine & Spirits are lucky enough to not only have a solid quality connection in Lake County with Clay Shannon, but we also have the inside track to a source of Chardonnay fruit which we are happy to offer now! The vineyard produces mostly Chardonnay and some Zinfandel, and in the 2012 vintage, we took the Chardonnay in 3 different directions. Two of these three offerings are in stores now, the third coming soon. The most interesting aspect of these new wines, as a consumer, is that you could compare side by side, in three different glasses, the fruit from this vineyard made in three distinct styles!

The first, the 2012 Dalliance Unoaked Chardonnay shows off this vineyard’s pure and focused style. Clean and with a crisp edge, citrus fruits mingle with a slight tropical note of pineapple and pear. Without the influence of oak, you can taste Lake County’s style. The wine retails at $13.99 and is a fine match with fish, crustaceans and salads.

Next, you might open the 2012 ‘B’ Chardonnay, also from Lake County. This gem offers the same ripe pineapple and tropical flare, balanced by a bright citrus feel and a moderate touch of barrel. Slightly richer feel, and a bit more round and supple, the ‘B’ Chardonnay pairs well with richer seafood and roast chicken, especially chicken in cream sauces.

Coming soon, look for the 2012 Cross Springs Reserve Chardonnay, where the third parcel of this Chardonnay spent a little extra time in barrel. Toasty, with vanilla bean undertones surrounded by a ripe tropical fruit salad. This is certainly the bigger of the three, with more weight and power, and thus deserves the richest dishes. I think grilled scallops, a drop of EVOO and a dash of coarse sea salt!

Wouldn’t it be fun to have all three side by side? Basically the same wine early in its evolution, sent off in three different projects, only to be reunited at your table!

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

I may not have yet made it out to Lake County, California, but that doesn’t mean that I am not in love with Shannon Ridge Wines.  ABC carries a few wines from Clay Shannon and his beautiful vineyards in Cali, and I can’t think of one that I don’t drink.  But I can’t talk about them all in this little blog so I will talk about two. Yes, only two, otherwise I would take up your entire day.

I’ll start white, it’s Florida and it’s still 90 degrees outside even though it is almost October. One that stands out for me is Shannon Ridge Morine Ranch Roussanne.  Their winery tasting notes read:  “The grapes used to produce the 2009 Shannon Ridge Lake County Roussanne were picked from our Morine Ranch block with steep south facing slopes which help create an elegant wine with great complexity. We blend in a small percentage of Viognier to elevate the tropical aromas. A portion of the wine was barrel fermented in French oak to help add a rich mouth feel and creamy softness and balance”.  If you don’t know Roussanne, it’s a French blending grape usually grown in the Rhone.  Wines made from Roussanne are characterized by their intense aromatics which can include notes of herbal teas. In its youth, it shows more floral, herbal and fruit notes, such as pear.  So as summer comes to an end follow it with a unique wine with a great crisp flavor.

Speaking of summer ending, we’re looking for a red wine that stands out among the rest—and that’s Shannon Ridge Home Ranch Cabernet Sauvignon.  This Cab Sav is a single vineyard that lies in the more specific High Valley of Lake County.  What can I say except this is California Cab at its best.  It is French oak aged to silky perfection for 20 months.  There are flavors of cassis, cherry, and raspberry, with a long smooth finish and just a touch of oak.  I can’t wait ‘till the weather changes and I can drink this outside watching the night sky.  Since we have gotten this wine in our stores I have taken it to dinner parties and shared it in my home with my husband. 

I have only had great success with Clay Shannon’s wines and I suggest you find your favorite in our stores and take home a bottle tonight.

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

It’s time for pumpkin patches, Halloween candy, falling leaves and pumpkin beer, that spicy, caramel-y brew that settles your desire for pumpkin pie and makes Florida finally feel like Fall. This year, ABC is joining your favorite pumpkin beers with a specially designed menu of savory dishes from Fleming’s Prime Steakhouse—that’s right, the chef at Fleming’s designed the menus around the beer, creating a mouthwatering selection of incredible pairings inspired by the beers themselves. Take a look at the menu and see for yourself:

Welcome Beer

Cigar City Good Gourd

1st Pairing

Curious Traveler Pumpkin Shandy

Gorgonzola apple chutney flatbread

2nd Pairing

Harpoon UFO Pumpkin

Mango and blue crab crisp

3rd Pairing

Dogfish Head Punkin

Kona-encrusted tuna w/ Asian slaw

4th Pairing

Terrapin Pumpkinfest

Cedar-smoked lamb lollipops with chimichurri

Dessert

Sam Adams Fat Jack

Pumpkin-infused chocolate truffles

Join us for ABC’s first ever beer pairing event on Wednesday, October 23rd at Fleming’s Prime Steakhouse in Winter Park. Seating is limited so reserve early by calling 407-851-0000 ext. 2205. Tickets are $50 inclusive of tax and gratuity. Reservations must be made no later than Monday, October 21^st.

See you there!

Hannah and Meghan

This has certainly been a great couple of weeks. It seems like every delivery to our stores brings in some new cigars that we picked up at the IPCPR Trade Show a few months ago. There are so many new items that I probably need to write a blog every day just to introduce them all.

Today I am proud to exhibit the Edicion de Silvio from Perdomo. This cigar is a tribute to Nick Perdomo’s late grandfather Silvio, who worked for two of the most famous cigar makers in Cuba, H. Upmann and Partagas. This cigar comes in both natural and maduro. They are very secretive about the blend, stating that the tobaccos are a mix of Nicaraguan Ligero, Viso, and Secco that has been aging since 1997. They also mention the use of 50 year old casks in the aging process as well.

This cigar is on the pricey end and for good reason. Aging tobacco for 15 plus years can get expensive. Also, there are just five rollers who are trusted with making this cigar. These torcedors are the best of the best which ensures a perfectly constructed cigar but also means a more limited production.

For my review I have chosen the natural torpedo. It is visually appealing with its amber golden wrapper. The minimal veins and the smoothness of the wrapper give the impression that this is Connecticut shade. Although I haven’t been able to verify it officially, my palate tells me that the wrapper is Ecuadorian Connecticut. Although most would classify this cigar as full bodied, I believe it has a milder bite than its maduro cousin. The binder and filler are simply listed as Nicaraguan.

The cigar is complex as the flavor profile changed quite a bit as I smoked it. The first puffs of this cigar produced a nice creamy smoke that coated my palate with sweetness along with a mild spiciness. As the experience continued into the second third, some nice cocoa nuances appeared, followed by some well-rounded black pepper notes.

As I began the final third of the cigar, the peppers gave a little ground to the sweeter side of the spice wheel with a little nutmeg and cinnamon. What is remarkable is that the sweetness is always there in the background. As I smoked it past the band, there was not any bitterness and the sweetness actually intensified. To say that this cigar is complex is an understatement. What I believe makes a cigar complex isn’t just how many flavors it has and how many times they change, but how well they blend well together. This cigar does a great job of introducing the new flavors, but it is done so in a peaceful transition and not a palate cliff dive. This is very difficult task to accomplish. It takes a skilled blender working with high quality and well-aged tobacco.

There was no bitter end to this cigar.

If you are looking for a few pairing suggestions, I think this cigar begs for a good port. I am going to track down a nice ruby port before I smoke another one of these. The cigar is priced to where most people would consider it a “special occasion” smoke and not something you would enjoy on a daily basis.

I will be enjoying a few of these this weekend with my little brother, as I meet my new niece for the first time. No matter what the occasion for you, this is definitely a cigar that will “make your everyday celebrations better.”

Long Ashes,

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

Summer is winding down and fall is around the corner, it is time for the annual festival of beer consumption and merriment: Oktoberfest! This year will mark the 180^th anniversary and will start tomorrow, the 21^st until October 6^th. 

You may notice some Oktoberfest beers are called Märzens (pronounced maer-tsen, like the 'a' in mad).  Märzen is "March" in German, and these beers get their name from the Middle Ages--before refrigeration--and brewers needed to brew their beers in the cold months to reduce spoilage of the beer. They amped up the malt and hop profile and cellared it during the summer until the fall when they could enjoy it again and brew more.

The first Oktoberfest spurred from the Royal wedding of King Ludwig I and Princess Therese on October 12^th 1810 in munich. The people of Munich were invited to join this joyous occasion with horse races in the field. The next year and agricultural show was added. In 1818 small beer stands were featured and the Märzens were introduced. In 1896 beer culture grew, and the first beer tents and beer halls were erected to accommodate the masses. The reason why this year is the 180^th and not the 203^rd is because a few years in between were disrupted by wars and epidemics. 

I have a true Bavarian-bred Oktoberfest by Ayinger.

Appearance

It pours the rich amber hue true to the style with a large foamy head. I am using my thick-bottomed Warsteiner stein. 

Smell

Brown bread, toffee, caramel, some spicy hops and lingering malt sweetness.

Taste

Very creamy, light caramel notes, tea-like, a great all around lager.

All I need is some lederhosen and an oompah band, and I am ready for some Oktoberfest fun. One of my favorites is Hacker-Pschorr. Samuel Adams is a good one with an accentuation on the caramel malts. Others you may find in ABC land include Hofbrau, Spaten, Left Hand, Victory and Beck's.

Prosit!  

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

Follow him on Twitter @abcbeeradams

We all know that some of the best wines are made with limited production. We also know how frustrating it can be when our favorite wines become out of stock. After only a few short months (four to be exact), one of the best Tuscan blends ABC has to offer is back in our stores, the 2006 Querciarossa Fulgente Maremma!!

I couldn't have been more excited. This satisfying blend of Sangiovese, Caniolo, Colorino, Montepulcaion, Alicante, Ciliegiolo, and Teroldeco (a mouthful, I know) comes from the Maremma area in southwest Tuscany. Limestone and clay soil, help shape this medium-bodied, inky black joyride of a wine. Production of Fulgente is limited to 70 hectoliters per hectare, and with lots of thirsty wine connoisseurs interested in this fantastic blend, it doesn't stick around long.  

Being in the know, and forecasting that supplies of Fulgente would run out quickly, I stocked up. Aromatics of dark fruits, vanilla, earth and mineral called my name. Flavors of blackberry, licorice, chocolate and herbs beckoned me from my wine cellar. Medium body, lingering finish, perfect to be paired with stewed meats, shellfish, seasoned cheeses, wild boar and polenta, I shed a single tear as I opened my last bottle... Then I walked into work at ABC. "Heart be still!" I exclaimed as I looked at our warehouse quantity. At $21.99 this is an absolute must buy. Get 'em while they're hot and before they're gone...

Nathan Dale, ABC Fine Wine & Spirits Wine Consultant

Follow him on Twitter @abcfwsnathand

Jean-Roger Calvet and Brad Lewis in Calvet's old vines carignon vineyard.

Jean-Luc Thunevin, Saint Emilion’s “Bad Boy,” has teamed up with Jean-Roger Calvet to create one of the most respected wineries in the Roussillon. Some of the oldest vines Carignan and Grenache in the Roussillon belong to the Calvet family, which has been making wine in the region for ten generations. The 2008 “Les Dentelles” Côtes du Roussillon Villages is the second offering  from Domaine Thunevin-Calvet now available at ABC Fine Wine & Spirits.

“Les Dentelles” Côtes du Roussillon Villages is a blend of 50% grenache and 50% carignan from 40 to over 100-years-old vines with extremely low yields of 20 hls/ha. The 2008 “Les Dentelles” ages in demi-muids and new barrels of 300 liters for 16-18 months before being bottled without filtration nor fining. The wine exhibits saturated dark ruby color and aromas and flavors of black cherries, currant, blueberries, spice and mocha. Full-bodied, with dense but silky tannins, solid mineral core and good freshness, this 2008 could be enjoyed now or cellared over the next ten years. Serve with roasted red meats, stews and game.

The 2008 “Les Dentelles” Côtes du Roussillon Villages is priced at $29.99; it received 92 points score from Wine Advocate. Some very limited quantities of the 2010 Cuvée Constance, Côtes du Roussillon Villages are also still available in select ABC stores.

The 2010 Cuvee Constance, a blend of 50% grenache and 50% syrah, was aged in cement tanks to preserve the freshness of the fruit and exhibits aromas and flavors of black cherries, blueberries and currant. The wine is medium-bodied with round mouthfeel, silky tannins and long-lasting finish. Priced at only $14.99, the 2010 Cuvee Constance received 90-91+ points from Wine Advocate, which makes it one of the best values currently available.

More wines to become available in the future from Domaine Thunevin-Calvet, including a dessert Maury.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

Champagne is a term often mistakenly used to describe any sparkling wine. If truth be told, it should only be used to describe wine from the Champagne region of France or wine made in the “Methode Traditionelle,” where the secondary fermentation takes place in the bottle. In the case of Mumm Winery, the second holds true.

Located on Silverado Trail, Mumm is one of only four wineries in Napa that exclusively makes sparkling wines. Our group from ABC and Southern Wine enjoyed a visit in early September. The tour led us through the exquisite grounds, pristine winery and serene patio. We learned that Mumm uses up to four varietals for blending: chardonnay, pinot noir, pinot meunier and pinot gris. We sampled numerous wines including their Santana Brut, a deliciously fruity blend of 65% pinot noir and 35% chardonnay named for singer Carlos Santana. Our guide said the singer had input on the blend as well, stating that he wanted it a little bit sweeter than they had originally planned.

As we toured the facility, what struck me most was the complete automation of the winery. Everything was very high tech, glimmering with shiny stainless steel machines and vats and was utterly immaculate. In the vineyard, technological innovation is combined with traditional care. To preserve quality, the grapes are handpicked and placed into small, molded plastic containers designed to keep the berries from being crushed. This insures that they arrive at the winery in perfect condition. Mumm also houses a magnificent art gallery, which continually rotates its exhibits. On this visit, one hall held 28 Ansel Adam’s prints, and the other showed works by photographer Jeffrey A. Davis. Stunning!

Our tour ended with a fabulous lunch overlooking the vineyards. I think Mumm Napa would like all their visitors to realize that bubbles are not just for special occasions and holidays. Champagne pairs amazing well with almost any food or simply on its own. In fact, I’m enjoying a glass right now as I write this.

Cheers!

Bill Knowles, ABC Fine Wine & Spirits Wine Consultant

Follow him on Twitter @abcwinebillk

Wait! Just because the calender reads mid-September we Floridians know that summer weather is still here for a while. For wine lovers that means it's a bit too early to abandon the crisp, refreshing white wines we love to drink during the dog days of summer.

If you haven't shopped with us recently you may have missed one of my favorite new white wines in our Italian portfolio, Ottosoldi Gavi.

Gavi DOCG is located in the southern part of Piedmont in northwest Italy. The name Gavi is derived from the town which is at the center of the production zone. Despite the continued popularity of Piedmont's most planted white varietal, moscato, Gavi is considered Piedmont's white jewel.

If you are unfamiliar with this superlative white wine of Piedmont, Gavi is almost always dry, crisp and flinty with fresh acidity coming from the mineral rich soils of the area. It is best paired with white fish, vegetables or pasta with pesto sauce.

The Ottosoldi Gavi is produced by wine maker Stefano Moccagatta. Ottosoldi (8 coins) is dedicated to his grandfather who purchased the land two generations ago for a mere eight coins. Today the Moccagatta family together with the Marsiaj family are producing top quality Gavi DOCG on the vineyard site. If you are a fan of absolutely bone dry, clean, refreshing wines with a surprisingly long finish, this wine is for you.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq!

Earlier this week I had a conversation with a gentleman who was purchasing some cigars in one of our stores. As we talked, our conversation shifted from discussing his favorite cigar to his quest to find a cheaper alternative.  Since his consumption level during the work day is quite high, he wanted to find an inexpensive everyday smoke. I asked if he had ever purchased any bundle cigars and he replied that he had. He was not happy with most of the bundled cigars he had previously purchased, most of which he bought online. I made a few recommendations of some of the bundles we sell; he made his purchase and went back to work at that awesome job of his that affords him the opportunity to smoke cigars all day.

The guests’ comments are the same that are mentioned countless times in cigar shops all over the country. Today’s consumer really wants an everyday smoke to supplement the super-premium sticks they enjoy on the weekend. But his comments also offer words of caution the quest for value smokes. Be careful when you purchase bundle cigars from an online retailer. The only thing worse than wasting money on a bad cigar, is wasting it on a whole bundle. Not all bundle cigars are created equal, so it is highly suggested that a single stick purchase be made first before buying the entire lot. Many online retailers either don’t sell single sticks of these brands or they make the pricing so enticing that you almost have to buy the whole bundle. You know how the large popcorn at the movies is only a few cents more? I am glad to say that we offer all of our bundle cigars in a single stick to avoid this type of
aggravation.

So exactly what is a "bundle cigar" and what makes them cheap? The term mostly applies to a group of value priced cigars that are usually sold in bunches of 20 or 30 sticks. Most online retailers also offer more expensive cigars in bundles, but I am only discussing the value brands. What makes the price on these cigars so low involves a variety of factors.

Some bundle cigars are short-filled cigars. This means that clippings and trimmings from premium cigars are used as the filler tobacco in the cigars. Don’t make the mistake of comparing all of these short-filled cigars to the cheap ones you can buy in drug and convenience stores. Kaizad Hansotia released a new short-filled bundle this year called Prize Fighter and it offers a 6X60 for $1.99.  Most of these short filler, bundle cigars are machine made, which reduces cost. These machines are very old and they actually mimic all of the things that a human hand does. They are quite remarkable to watch in action. The wrapper still has to be placed on the machine by hand for each cigar so it still requires a human touch. It’s just faster than one person rolling and bunching one at a time.

There are also long filler cigars that make their way into these value bundles. Some are made from tobacco that didn’t make the cut for the premium cigars and is still high quality, while others are made to be similar to a more expensive brand name, just using a less costly tobacco. At ABC we have several bundles that are imitations of premium brands. The M-1 Cusano is an alternative to Macanudo while the CC is meant to closely resemble Cohiba. There are also many private label bundles in which a retailer will order a basic premium cigar and have the factory apply their name to it.

The bundle business is something that was created by the online retailers, but most brick and mortar stores have come to embrace it today. As a cigar lover I always want to encourage our guests to enjoy the best quality smokes available. Life is too short to smoke bad cigars. But since inexpensive doesn’t always correlate to poor quality I am glad that we offer these lesser priced alternatives for those looking for an everyday smoke. A responsible tobacconist is one who provides a cigar that the guest will enjoy and not just his/her favorites. At ABC we offer a wide variety of bundle cigars and none of these cigars are of poor quality.  We smoke everything before we make a decision to bring it in to our stores and I would never suggest anything I wouldn’t smoke myself--bundle or no bundle.

Long Ashes,

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

Walking in you notice the eclectic collection of furniture and décor. They tell me that the place was  furnished with stuff brought in by employees and regulars trying to make Florida Ave feel more like home. It works. There are comfy couches and board games along with a music selection that feels like you’re at a friend’s house.

Their comfortable and accessible atmosphere lends itself perfectly to their comfortable and accessible beers. From the beginning, Florida Ave’s focus has been on beer that is just as enjoyable on the hottest August day as it is in January. My internal cynic (beer snob?) was working overtime, but the beer spoke for itself. Their Brown Ale was great; the IPA was a little low on the IBUs but tremendously refreshing, and the Blueberry was quite tasty. If anyone has a friend or relative looking to expand from the “big beer” scene I would say this would be a great starting point.

On the whole, the brewery is representative of the Seminole Heights area of Tampa. The area is experiencing a youth movement that has led to the establishment and success of many hip restaurants, bars, a brewery and even a brewing and wine making supply store.

Visit their website to learn more about tasting room hours and brewery events. You can find Florida Ave’s beer at your local ABC store.

Stephen Schmitt, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerstephens

As I write this post I’m a little under the weather.  And like much of humanity, when I’m on the mend and the worst bout of whatever-it-was has run its course, my thoughts drift back to childhood memories of home and how a bite of comfort food seemed to make everything alright in the world. Growing up in the Big Apple, it was always endless ladles of mom’s homemade chicken soup. 

As they say, a warm bowl of rich, stocky soup or stew, perfumed with just the right ratio of meat, potatoes, veggies, herbs and stock could turn a miserable frown upside down in no time flat!  While travelling to Spain last March, I swear I picked up a sniffle on my flight into Madrid. The whole first day in Wine Country I was fighting a losing battle with my sinuses, thanks in part to the raw winter weather and a failure to pack enough allergy meds.  Fortunately, I had a reversal of misfortune thanks to a very helpful farmacéutica at the pharmacy across the street from my hotel, followed a little later on by a heartwarming bowl of Patatas a la Riojana or Rioja-style potato and chorizo stew.   

Toothsome, savory and comforting, this traditional stew employs a healthy dash of hot Pimentón de la Vera or smoked paprika.  It was a delicious way to chase the cold blues away and paired very nicely with a glass of Dominio de la Heredia Rioja ($12.99 at ABCFWS).

The dish is actually fairly simply to prepare.  Here’s a great recipe from chef and author Teresa Barrenechea, from her book “The Cuisines of Spain: Exploring Regional Home Cooking”.

Recipe courtesy of www.jamesbeard.org

Ingredients:

6 tablespoons olive oil

1 medium-sized Spanish onion

2 chorizo sausages, about 1 pound

5 russet potatoes

1 tablespoon hot paprika powder

1 tablespoon salt

Yield: 4 servings

Method:

Peel and finely chop the onion. Heat a 2- or 3-quart stockpot over medium heat and add the olive oil. When the oil is hot, add the onions and cook over medium heat for 5 minutes. Meanwhile, cut the chorizo sausages in small (1/4-inch) dice and add to the onions. Stir for 1 minute more.

There is an old peasant trick to keep in mind when preparing the potatoes. Cut them so that they are the size of chestnuts. When cutting the potato, insert the knife only partway, so potato is not cut all the way through. To complete the cut, break the piece off. The broken edge of the potato allows its starch to be released more efficiently. Add them to the stew.

Add the paprika powder and salt. Stir the stew well. Increase the heat to high and add water just to cover the ingredients. Bring the stew to a rapid boil. When boiling is reached, turn the heat to medium low and let the stew simmer, covered, for 30 minutes. If additional thickness is desired, crush a few of the potatoes against the wall of the pot and mix them in before serving. Serve the stew in soup plates.

Jim Greeley, Southwest FL Wine Supervisor. Follow me on Twitter @abcwineJimG

Many people have asked questions and written about the history of beer. I have, what I think, is a better, more interesting question—how does beer relate to history? How many great historical discoveries and events were capped off by sucking down some suds? How many great leaders and thinkers were actual “beerheads”? Though we know of some, such as Benjamin Franklin (maybe his invention of bifocals was a way to combat “beer goggles”?), but how many do we not know about?

Do you think beer was present at the first Thanksgiving? Surely the pilgrims would have brought some nice ale to the new world, but maybe the Native Americans had their own version as well. I’d venture a guess that many a colonial soldier tossed back some frothy ones after a victory in the Revolutionary War. General Lee may have dipped his mustache in the head of a pint after surrendering to the South. Think about how many great meetings and discussions were catered with a mug of bready goodness.

Football and beer are pretty much synonymous now a days. At how many other sporting events has the beer flowed as easily? We know the knights of joust were beer drinkers, so maybe Romans swilled a few while watching the gladiators pummel each other. The first Olympics I bet brought not only the world’s best athletes together, but world’s best beer makers too. The beginning of every professional sporting event in modern times was probably enjoyed around a nice malty brew.

The other side of this is what did these beers truly taste like? With all the modern techniques of brewing, and with today’s natural resources being different (can we say water today is the same as in the 1600’s), who’s to say what George Washington’s pint alerted on his palate? More bitter, higher alcohol, fresher, thicker? We can venture guesses and even try to duplicate, but the truth is we’ll probably never know for sure.

Think of how many every day occasions where beer is present:  weddings, anniversaries, birthdays.
Compound these throughout history. It really makes you wonder and stand in awe the rich history that’s been written with a mug or stein in hand. What about your history? What was the biggest event or occurrence in your history at which a beer was present? Think about it, over a nice cold one!

Mark Fitzpatrick, Beer Consultant at ABC Fine Wine & Spirits in Ocala. Follow me on Twitter: @abcbeerMarkF

This past weekend was a wine tasting in Gainesville that compared three different White Bordeaux wines. As I was looking for something to drink with my Halibut and asparagus dinner last night, I decided to head over and taste the wine and figure out which was the best to pair with dinner. All of them could have worked, but personal style always comes into play for pairing.

Standalone tasting

First up was Alliance white. This is a blend from Bordeaux that was done just for ABC. It has a majority of Sauvignon Blanc with Semillon AND a small percentage of Muscadelle. After tasting I found tropical note and crisp flavors with a floral aroma from the Muscadelle. I thought it might work for the Halibut but wanted to taste all three before coming to a conclusion.

Second, Ch. Rauzan Despagne Blanc. This has all three grapes again but done evenly with the percentages, it is also a bit more specific from a region known as Entre-Deux-Mers. This wine (for me) was a bit more special than the first. There were great flavors including grass, gooseberry, and citrus. It finishes with a wonderful mineral finish, almost like a limestone. I was thinking this would be the winner, but there was still one more…

Finally there came Ch. Trebiac White from Graves. Graves translates to gravel and that gives that great mineral flavor for the predominate Semillon. Because of this you can feel a bit more roundness in the finish without missing the final tart and fruity finish.

After tasting all three next to each other, which was the best part, I decided to go with Bordeaux number two last night with my dinner. It did not disappoint! The balance of the percentages did something for me and my palate. The mineral finish with the fish was perfect and I gotta say, the asparagus worked with the grass and gooseberry! I’ve been trying to be a bit healthier and fish with white Bordeaux will never get old. There are so many different percentages, styles, and areas, that I could go on forever. If you hear of these tastings going on at ABC, I always recommend going to find out for yourself!

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

Many of you have heard the great, awesome, spectacular news that we now have a growler station up and running in our Lake Mary store (980 Reinhart Rd.—if you haven’t been, go check it out). See the picture below? That's a list of what's currently on tap at the Brew Stop. The thing below the sign? That's the Pegas system we're using to fill 32 oz. growlers. It's pretty cool technology (you can see the growler inside the tube there).

And there’s more good news. We are now in the planning stages for installing more growler stations (so exciting—right?!) in the very near future. So if you’re not near Lake Mary, don’t fret; we’re coming with our Pegas growler systems. The Pegas systems are great because they ensure fresh beer that will last about 3 weeks under the right conditions—whereas beer from traditional taps will only maintain freshness for about 24 hours. And we don’t want that.

Beer consultant Steve Crowley knows just the trick to filling your growlers to produce the least amount of head as possible (this means you get more beer). But before he can fill it, it needs to be clean—here’s where you come in. Be sure to clean your growler before bringing it in to be refilled (or get one from the store). An ABC team member will give it a rinse + dry before putting it in the beer filler. After filling the growler with CO2, the chosen beer fills the bottle from the bottom up, running down the neck instead of straight down the center of the growler. Your beer is better for it and like we said earlier, lasts longer.

Here’s a tip:  if you follow Steve on Twitter (@abcbeerstevec) he’ll keep you updated with what’s on tap at the Brew Stop.

So there you have it, folks. Sleep soundly at night knowing that if your refrigerator is currently barren of beer, we've got just the filler you need.

Cheers,

Hannah and Meghan

I know Halloween is still over a month away, but it’s never too early to get into the spirit. If you love cigars then the Gurkha Ghost is the perfect thing to get you in a spooky mood. This cigar has been around for well over a year, but we just recently added it to our portfolio. If you are a fan of Kaisad Hansotia’s cigars, and you haven’t given the Ghost a try, then you are in for a treat. Ok, enough of the Halloween references. I will now try to just focus on the cigar.

First off, this cigar is very appealing to the eye. Its rich-black wrapper at first glance may have you thinking it’s an aged Connecticut Broadleaf, but you would be wrong. The wrapper on the Ghost is a Brazilian Arapiraca leaf, which is a little lighter than the standard Connecticut or Mexican San Andres Negra Maduro leaves. The flavor of the leaf is also a little less sweet and provides a nice amount of spice to the cigar. The binder is made up of aged Criolla 98, while its fillers are a blend of Dominican and Nicaraguan tobacco.

Started the cigar on my morning dog walk. Lots of smoke immediately after lighting it.

I for one am a huge fan of Brazilian tobacco and Brazilian Mata Fina; with its sweet undertones it really adds a lot to a well-blended Maduro. The Arapiraca leaf does something entirely different than its Mata Fina cousin. From the second I lit the cigar the first taste to hit my palate was anise, with a hint of cocoa and cinnamon. There is a mild sweetness, but the spices really shine through on this cigar. Another thing I like about this cigar is that it practically smokes itself. Ghost is a perfect name for this stick—for if you smoke it in one spot for longer than a few seconds onlookers may mistake the smoke for an apparition.

Although the smoke is very voluminous, it is very creamy and never gets harsh. Even as I smoked the cigar to the nub, although the flavor profile changed and intensified as the ash approached the band, there was never any bitterness. It is a medium-bodied smoke and one that can be enjoyed anytime during the day. I have smoked many of these sticks and for the purpose of this review I chose to puff on one with my morning coffee. It was a perfect match with my café negra, but I am also certain that a little café con leche would also be a worthy companion.

There are not a lot of heavy coffee notes in this cigar that most people expect in a maduro. This cigar’s flavors tend to hang on the anise, cocoa, cinnamon, and nutmeg side of things. If these spices are something that you like then the Gurkha Ghost is a cigar for you. Of course, the timing of its arrival couldn’t be better—as you have plenty of time to stock up for your Halloween festivities.

Long Ashes,

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

Need a sessionable summer beer? Try a cold Berliner Weissbier. This is a refreshing top-fermented wheat ale with the addition of lactobacillus culture to give it a distinctive sourness. When I was a novice beer drinker and unaware of this unique style, I had a Berliner Kindl Weisse, and poured it out to my dismay thinking it had gone bad. I later found out the sharp tang was just the right thing. 

In Berlin, bar goers order their Berliner Weisse “mit Schuss: Himbeere or Waldmeister,” meaning with a shot of raspberry of woodruff. Like Lambics, people cut the sourness with sweet syrups to make it more palatable. Berliner Weissbiers are low in alcohol--as little as 2%--making it great on a hot day. I have
Bell's Oarsman. 

Appearance

Serving cold in my Widmer Brothers glass. It pours a nearly headless raw honey color with not much motion post-pour.

Smell

Apple cider vinegar, wheat, granny smith apple pulp, lemon rind.

Taste

Initially, wheat, then a good lasting tartness with lemon juice notes. Very crisp with no off-putting hoppiness. It is very clean and easy drinking. 

I had Cigar City Stiftung meaning “foundation” on draft. That had quite a bigger sour punch and was equally as tasty. I think I would prefer the consistent sourness over a sweet flavored shot. I believe Kindl Weisse is still available at some ABCs. The Siftung is exclusively available via draft. So if you want some real “hard lemonade” pick up a sixer of Oarsman from your local ABC and enjoy!

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

Follow him on Twitter @abcbeeradams

I still find it exciting–the anticipation of travel. Especially travel to the great wine regions of the world and the opportunity to taste new wine. Over the years I’ve been lucky enough to visit most of the world’s major (and some of its minor) wine areas. But this month will be something new for me.

This month I will be a guest at Wine Australia’s Global Wine Forum–Savour Australia 2013–in the beautiful city of Adelaide. Getting there from Florida will take about 30 hours including waiting time between planes, but once I set foot in Adelaide I will be involved in a busy and exciting itinerary of wine events. Glancing quickly at my schedule I see three days of engaging seminars and a grand tasting with over 150 Australian winemakers pouring their wines. I will be representing ABC Fine Wine & Spirits as one of about 750 key wine-trade and media delegates from around the world in the largest and most comprehensive industry tasting event ever held in Adelaide.

And as if that wasn’t enough, I will then spend time visiting some of the great wine estates in the Barossa and Clare Valleys. Included will be lunch at Jacob’s Creek historic 1847 Heritage Vineyard, formal tasting sets of the 1800s Club, dinner at Penfold’s Magill Estate, a cycling tour along the Riesling Trail in Clare Valley with stops for Riesling and fresh oysters, a bonfire dinner under the stars, a ‘Best of the Barossa Masterclass’, a ‘new clones’ tasting at Yalumba, and a Rare and Distinguished dinner at Peter Lehmann Wines among so much more.

Of course I am aware of some difficulties in the public’s current perception–here in the USA at least–of what Australian wine represents. One of the things I look forward to is hearing from the winemakers and estate owners about how the Australian wine industry is attempting to challenge that perception. I expect to be surprised and engaged, and I hope to bring some new thoughts and ideas about the quality of Australian wines back to the USA.

So–I’m almost ready. Passport in order. Got my visa and travel insurance. Ordered my Australian dollars. Just have to pack my bags and head for the airport. Watch this space next month for details on this amazing trip.

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

The 2012 rosé wines from Provence and the Rhône Valley are here and selling fast…

Provence, Côtes du Rhône, Languedoc and Roussillon 2012 vintage rosés and whites are now available in select ABC Fine Wine & Spirits stores.

The 2012 vintage in Southern France is turning out to be one of my all time favorite for the region. This conclusion is based on the tasting of hundreds of wines during two visits to the area this summer, one of which was for Découvertes en Vallée du Rhône.

Although most of the wine regions of France experienced a very hectic harvest in 2012, the Languedoc-Roussillon, Provence and the Rhône Valley stand out favorably.

The 2012 harvest in these southern regions was marked by dry, sunny weather and rain at the right time. The growing season started off with a cold winter followed by dry, hot conditions during veraison. This led to a vintage of low yields; most wine estates have experienced an average of 30% less production compared to a normal year, which fortunately for the consumer, did not impact the retail prices, or very little in some cases.

On the other hand, the quality of the wines is higher than ever, and that is no longer a secret for many of our guests, judging by the speed at which the Provence rosés are disappearing from the shelves.

While waiting for the 2012 reds from the Rhône Valley, Châteauneuf du Pape and the Languedoc-Roussillon to become available, enjoy the exceptional 2012 rosés and whites. Santé!

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

I have the good fortune to be invited to take a wine trip to the famous California wine region of Napa Valley this week. Myself and a group from ABC will be the guests of Alex Poreda and Judd Decker from Southern Wine & Spirits. This particular wine trip, though entertaining for sure, is very well-known for its educational value. The visits will include a number of the most famous, respected and historically relevant wineries in California. Among the stops we’ll make include one of Napa Valley's many great Cabernet Sauvignon producers, Heitz Cellars. Their Martha’s Vineyard Cabernet, one of my favorite, is consistently and rightfully considered among the finest red wines from Napa Valley.

Another of our stops will be to one of the oldest continually running wineries in Napa Valley, the Beringer Vineyards, founded in 1875…can’t wait! We are also going to be taken through the Robert Mondavi Winery in Oakville, a winery that possibly has done more for the growth and popularity of California and Napa Valley wines than any winery in the state. These are all phenomenal Napa Valley wineries, and I will walk away from this wine trek with a real sense of place and history of California wines.

The first stop on our tour is to visit Takara’s Saki operation in Berkeley. Though I never tire of visiting wineries, I know very little about Sake and am looking forward to this tour as much as any other.

We have many other wineries to explore during our trip and I will be writing an in-depth blog report on each of them in the coming weeks, as will each of my traveling companions. So keep an eye out for the upcoming stories about our travels through one of the world’s most important wine regions…and if you have any stories on your experience in Napa, send it along.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

Over the years I have seen hundreds of wine labels come and go from our portfolio. When I refer to "wine labels," I'm usually referring to a wine that doesn't have a history or pedigree behind it. A wine that is sourced from vineyards within a specific area and then marketed with a cute, catchy label in hopes that it sells. Many of these wines can be quite good but rarely do they have much staying power in the market place.

When I first saw the label for Tenuta La Badiola wines, I mistakenly thought they fell into the aforermentioned category. I was wrong.

The story of Tenuta La Badiola started in the early 1800s thanks to the efforts of Leopold II, Grand Duke of Tuscany...talk about pedigree. La Badiola is where Leopold decided to launch a major project to reclaim a marshy, secluded part of the Tuscan coast. Leopold was so struck by the beauty of this place that he decided to build one of his great villas here at Badiola. It was destined to become the summer residence of his court. The building was conveniently close to a pure underground spring named Acguagiusta.

There is much more to the story, but if we fast-forward to present times one of Italy's great entrepreneurs, Vittorio Moretti enters the history of La Badiola. He immediately began renovating the villa and surrounding grounds. In 2004 he joined forces with the best known French chef Alain Ducasse to create an enchanting resort complete with a spa and world-class restaurant on the property.

Naturally if you renovate a Duke's villa and then join forces with one of the world's greatest chefs, you have to have great wine to serve. Acquagiusta (the natural spring under the estate) is the name of the wines produced at the La Badiola Estate.

Three wines are produced at La Badiola:

Acquagiusta Rosato - 100% Alicante, this rosé shows bright pink color followed by aromas of fresh strawberry and cherry with a tangy finish.

Acquagiusta Rosso - an exotic blend of cabernet, merlot and syrah. Acquagiusta Rosso is a full-bodied red bursting with dark plums, black cherries, mint, licorice and juniper berries.

Acquagiusta Vermentino - a nicely balanced wine with melon, pears and white flowers with good richness and body.

These wines offer terrific value for wines with such pedigree.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor   

Follow him on Twitter @abcwinepaulq