Brew Hops & Wine Stops

One of Chateau Tanunda’s vineyards at the southern end of the Barossa Valley.

Actually, the seduction began even before I arrived in Australia. It began as I took my seat on the Qantas Airways plane in Dallas, anticipating a lot of reading, music and sleep on the 16 hour flight to Brisbane. Immediately upon seating myself, a steward approached and asked, “Would you like some Champagne, Mr. Stobbs?” Well, it wasn’t truly Champagne, but it was Katnook Founders Block Chardonnay Pinot Noir, a crisp, well-balanced, elegant sparkler containing hints of pears, yeast and bread with nice floral aromas, which James Halliday rated at 91 points. This, and a few glasses of Yering Station Shiraz Viognier (94 points, Halliday), with my dinner was a strong indication of the pleasures to come.

After almost 30 hours of traveling it was a welcome relief to arrive at the Intercontinental Hotel in Adelaide, where I had a couple of hours to freshen up before attending the Welcome Reception. Fortunately this was a relaxed affair held at the Adelaide Central Market, the largest covered market in the Southern Hemisphere. It was a pleasure to stroll around the stalls, taste wine, enjoy samples of Australian food (the oysters especially a treat!) and chat with some of the 750 other attendees from all around the world.

Adelaide Central Market

But Savour Australia was so much more than a trade show. It was a wine forum, packed not only with wine tastings but with seminars, master classes, themed dinners and a lot more. Many of the myths about Australian wine were duly busted, and I must say we all need to look at Australian wine with fresh eyes (and fresh taste buds) rather than continuing to parrot the generalizations of 10 years ago. Cleverly, the wine industry now ties itself in with the food and tourism industries. Food and wine defines a country’s international image and its culture more than ever. Modern tourists no longer visit a country primarily to view its historical sites and landmarks. They come to experience and share a unique culture and way of life, of which food and wine play a key role.

My first afternoon I had the pleasure of taking part in a Chardonnay master class, moderated by award-winning wine writer Tyson Stelzer and with the amazing James Halliday--wine writer, wit, vigneron and unmatched authority on Australian wine--on the panel. We tasted 16 of the best Australian Chardonnays from various regions and in vintages between 2004 and 2011. The result was an amazing confirmation of the quality of what Jancis Robinson calls “arguably the varietal that Australia is best at currently.” These were Chardonnays that could stand proudly beside the best in the world.

At the Chardonnay master class.

As I walked through the nighttime streets of Adelaide back to the hotel, I thought about all the lip-smacking, palate-boggling quality Australian wines I had tasted in this, my first full day at Savour Australia. The seduction was beginning.

Part 3 of The Australian Seduction will appear here in two weeks.

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

The third annual Cows 'n Cabs event took place last Saturday evening in Winter Park’s Central Park West Meadow at 150 North New York Avenue. This fundraiser event benefits non-profit charities that assist families in need within the Central Florida area.

The western-themed wine and food event featured live entertainment, a silent auction and a raffle with all proceeds benefitting Coalition for the Homeless and Community Food and Outreach.

Our Guests had the opportunity to sample fine dishes from 18 of Winter Park's finest restaurants and over 200 wines, spirits and craft beers. 

François and Agnès Moutard and Brad Lewis at Cows 'n Cabs on Saturday night.

The Moutard-Diligent family can trace its roots in Champagne back to 1642, and its vine-growing history spans centuries; the family first produced Champagne under its own name in the 1920s. Moutard-Diligent winery is located in the village of Buxeuil in the Côte des Bar. Buxeuil is located in the southernmost part of Champagne just north of Chablis, which explains the particularity of its terroir: the soil here is predominantly the same kimmeridgian limestone found in Chablis.

Our Guests at Cows’n Cabs were able to sample four different cuvées of Moutard Champagnes: Brut, Brut Rosé, Demi-Sec and The Cuvée des Six Cépages.

Jean-Benoît Hery, Moutard's export manager, pours a selection of Moutard Champagnes at the event.

Arbane and Petit-Meslier are the two Champagne grape varieties that have been ignored by most growers in the region because both are “late ripeners,” but when planted on the best southern-facing slopes and in the hands of a skillful winemaker, they bring new levels of fruit and complexity to the blend, which makes the Cuvée des Six Cépages a must-taste for every Champagne aficionado.

All four Moutard Champagnes poured at Cows’n Cabs are available for purchase at most ABC Fine Wine & Spirits stores: 

Moutard Brut Grande Cuvée - $34.99

Moutard Rosé de Cuvaison - $39.99

Moutard Demi-Sec - $32.99

Moutard Cuvée des Six Cépages - $56.99

Also available now in select stores is a very special and rare cuvée of 100% Arbane priced at $99.99.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

This leg of our tour through Napa Valley brought us to one of the oldest wineries in California, Beringer Vineyards. Although much of what people know of Beringer surrounds White Zinfandel, the legacy of Beringer Vineyards is far more steeped in Napa history. Jacob Beringer and his brother Frederick left Mainz, Germany in 1868 for New York, but soon were on their way to California after hearing of a place called Napa Valley. So after a short stint as the cellar foreman for the Charles Krug Winery, Jacob and his financier brother Frederick purchased 215 acres of land in 1875, and the Beringer story began.

With my friends Jacob and Frederick Beringer.

The winery was first known as Los Hermanos (The Brothers), and two years later the Old Stone Winery
was completed and work began on the long tunnel of caves that are still in use today. The wine history I was exposed to had very much a European feel to it. The caves were old and moldy, as were many of the bottles, some nearly 100 years old. This really had me thinking of some of the old winery caves and barrel rooms I have seen in parts of France and Italy. Such a departure from some of the brilliant, shiny, modernly sterilized wineries most often seen in Napa. The history of Beringer Vineyards is everywhere, even in the stories of ghosts still inhabiting the Rhine House, that was built on the property in the mid-1800s. In order to build the Rhine House, Frederick had his brother's house moved by horses, who pulled the house, mounted on a logs, a mere of 200 feet to the north.

Before we took part in this great tour of the past, we were treated to a tour of the property, the wonderful gardens, the ultra-modern outdoor kitchen and then an extraordinary dinner and wine tasting in the main hall. Our dinner, prepared by Chef Maurine Sarjeant and her sous chef Dana Robbers, started with dayboat scallops with heirloom tomato and pepper coulis, a mini patty of squash and padrón peppers; all the veggies were grown in the wineries organic garden. This was served with one of my favorite Cali Chards, the 2010 Beringers Vineyards Sbragia Limited Release Chardonnay. This was a wonderful pairing and a great way to start a delicious meal.

Some very old wine caves.

The next course was Berkshire pork loin with an estate-grown peach chutney and Central Valley asparagus. With this we were served the 2010 Beringer Vineyards Napa Valley Cabernet Sauvignon. The dessert course consisted of beignets dusted with powdered sugar with homemade triple chocolate truffle ice cream and served along with Beringer’s famous Nightingale dessert wine, the 2007 vintage.

What a terrific evening of Napa history, modern winemaking and a sprinkle of culinary art.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

Over the past year one of my favorite "go-to" wines has been Petra Ebo. I have never had a guest come back and say they didn't enjoy this wine...in fact just the opposite is true.

Ebo is just one of a number of spectacular wines that come to us from the Petra winery. Petra is located on the Tuscan coast in close proximity to the famed Bolgheri region, home to Sassicaiaand many of Italy's most expensive wines. Just south of Bolgheri is the Val di Corina. Only recently has the Val di Corina been recognized being awarded DOC classification in 1989 and DOCG beginning with the 2011 harvest.

While classifications and a great neighborhood don't guarantee quality, one taste of Ebo will convince you. Ebo is a blend of 50% Cabernet Sauvignon, 30% Sangiovese and 20% Merlot. The Cabernet gives power and structure to the wine. Merlot provides a sweet juicy character to Ebo. And the Sangiovese gives a rustic, sour cherry tang to this reliably outstanding wine.

We currently have both the 2008 and 2009 vintage available in our stores:

"The 2008 Ebo shows excellent delineation in its aromas and flavors. Espresso, grilled herbs, licorice and violets take shape beautifully in the glass, adding further layers of complexity to the dark fruit. The tannins are a bit firm at present but they should start to soften over the next year or two. This is a beautifully polished wine from Petra. 90 points" - Wine Advocate

"The 2009 Ebo is dark, brooding wine loaded with camphor, tar, licorice, smoke and black cherries. Layers of fruit power through to an intense finish laced with hints of espresso, mocha and new leather. 91points" - Wine Advocate

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

We all have been told that breakfast is the most important meal of the day. With that in mind, does it mean that a cigar for breakfast would make it more impactful than one used to wind down the evening? Although there is some merit to getting the day started right, I still lean towards the evening cigar being more impactful. If the main reason of enjoying a cigar is to relieve the stresses of the day and I had to choose just one time to smoke, then it would be after work. With that said, I still want to discuss the breakfast cigar.

I do enjoy a cigar in the morning—most notably on the weekends. To me there is no better way to start a Saturday morning than with a cup of Dominican espresso coffee, the morning paper, and a nice cigar. Even if my day is going to be filled with work, it’s a great way to ease into the weekend.

I think that the key to having a good “breakfast experience” with a cigar begins with the proper selection. I think that it is important to keep the strength of the cigar in the mild to medium range. Yes, there are those who only smoke big, bold, power sticks. Personally, I have never found a cigar that was too strong to smoke, but nothing beats a mild cigar for breakfast. And when it comes to breakfast smokes there is no better tobacco leaf more suited to accompany an early morning coffee than Connecticut Shade. As I type this I am sipping on a cup of Dominican espresso and puffing on a Macanudo Gold Label. Puffing on this cigar takes me back to my times spent in the DR, where we started each day with one of these beauties and a cup of Joe fresh out of the Greca. If you are going to spend a day in the cigar factory or walking in the tobacco fields, there’s no better way to get things off on the right foot.

The creaminess of the smoke will add all the cream you need for your coffee. The Macanudo Gold utilizes a special Connecticut Shade wrapper which is thin, delicate, and mildly sweet. The Mexican San Andrean binder adds a bit of contrast and keeps the sweetness in check. The body of the cigar is a blend of Dominican Cuban Piloto and Mexican fillers. This cigar is mild, smooth and well balanced.

The Macanudo Gold cigars are a limited release item, but if you miss out on them there are plenty of others you can turn to for breakfast. I recommend the Rocky Patel 1999, Montecristo Classic #3 and the Macanudo Baron D Rothschilde. If you don’t have a lot of time to smoke an early morning cigar, pick up a tin of Macanudo Ascots. These little cigarillos are made from the same great tobacco as their handmade brothers, they just take a lot less time to smoke.

The point of this story is to remind everyone that the cigar experience shouldn’t be relegated to just poker night, the golf course, or some other rare celebration. It’s just like Champagne. Most people think that the bubbly beverage is only for celebrations and special occasions, but most wine experts would agree that it is one of the most diverse wines in their portfolio. Cigars should be treated the same way. Whether it’s a post meal smoke, the celebration of a new born baby, or a way to brush away the stress of the day, the cigar’s versatility is truly one of its greatest assets.

Long Ashes,

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

I’ve noticed a trend this fall—well it’s technically fall in Florida at least. I’ve noticed a large quantity of fruit beers this year, and an interesting amount of them have come out very recently; this is quite strange for a season typically dominated by big stouts and porters.

Tradition stands strong within beer seasons. It makes sense though—you don’t want a crisp, cold IPA to cool you down when you’ve got a jacket in 65 degree weather. You want an oatmeal stout or a wee heavy with a sweet maltiness and perfect weight, preferably poured out of a nitrogen tap to give it that perfect creamy texture. Likewise in the summer, you don’t want to warm your body anymore with a big stout on a hot 100+ day in Florida with a 99% humidity rating. Besides, that doesn’t go as well with steak burgers or hotdogs while you’re watching your summer sport of choice.

So what’s with the cross-seasonal fruit brews? I understand it takes a little while to make a batch, and that puts a lag between fresh fruit distribution and the bottling and release of the brew itself, but something seems far too intentional here.

I’ll submit that this may be due to the release and distribution of them to the Florida region, New Belgium and Founders being the most notable for the year thus far. And yet they’re also culprits of this scrutiny of seasonal faux pas. I have tried New Belgium Lips of Faith Yuzu and Pluot lines, and Founders Rubaeus and Mango Magnifico brews… and I’m stumped. They’re phenomenal. These fruits are perfect for earlier seasonals, but they’ve been released in a season where grill parties and BBQs are petering off while the wind picks up.

This is a porter and stout season for traditional thought, but I, being a man of individuality and going against the norm, lovingly embrace this fruit in fall thought. It’s different and it works. It’s a sweet and light touch to a season full of traditionally heavy brews…and I’m a fan of new traditions. Progress comes in change (usually), and change comes from those adventurous enough to break the cycle and be unique, I can respect that.

Josh Gillen, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerjoshg

It’s always a pleasure to have our good friend Jean-Benoit Hery from Champagne Moutard-Diligent show up around this time of year and pour his delicious Champagnes for our guests. This highly regarded grower-producer in the Cote de Bar has been on more than a roll lately, consistently turning out exceptionally fine, distinctively pure Champagnes.

But it was especially nice to have him appear this past Tuesday at our newly renovated Naples location at 2755 E Tamiami Trail.  The new guest-centric wine design was a hit with our returning Florida snowbirds who had a chance to catch a glimpse of the layout for the first time.  A lot of effort went into the new design, so it was especially rewarding to hear the many positive comments. 

Guests who attended the event this past Tuesday evening had an opportunity to sample the newest release of Cuvee des 6 Cepages, an iconoclastic blend of all six permitted Champagne grape varieties, including the rare Arbanne and Petit Meslier added to equal portions of Chardonnay, Pinot Noir, Pinot Meunier and Pinot Blanc. 

Moutard Cuvee 6 Cepages 2006

The 2006 release was a crowd favorite with a lovely bright gold hue and rich notes of hazelnut, pear, coffee, pastry and toast.  The mousse has a beautiful bead of tiny bubbles and a long persistence on the palate. Produced in limited quantities (only 1500 cases were made) this wine is a delight now, but has plenty of life ahead for further development in the cellar. 

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

So you just opened a bottle of wine and you find some sediment in the glass. What do you do? First, there is nothing wrong with the wine, and many believe that this is a sign of quality. There are a couple of things that happen to wine during the making and/or aging process that produce sediment, and it is not exclusive to red wines. So what is it?

Sediment in wine is the stuff that collects on the side or bottom of the bottle. The sediment is a combination of the smaller color, acid and tannin compounds that bond together and can no longer stay dissolved in the wine. What about younger bottles? Wines that have a darker or richer color to them have more of these compounds to throw off and are able to produce sediment much earlier than most. The same is going to be true of wines that are extremely tannic. During the aging process, red wines lose some of their red color which turns to a more rusty color, and those tannic wines become more approachable as these compounds fall out of the wine. But in some cases the sediment that you see in the wine is due to the wine not being fined or filtered before bottling. So you are looking at any number of things from dead yeast or small particles from the grape skins, seeds, or stems, all from the winemaking process.

Well, what about the glass-like shards you find in your wine? If the bottle is intact then what you see is tartaric crystals, or wine diamonds! They too are completely harmless and most likely are a by-product of no filtration, or storage issues. During bottling most wines go through cold stabilization, a process by which a wine is cooled down before it is bottled and the crystallized tartaric acid, wine diamonds, fall out and can be separated from the wine before bottling. Wine that has not gone through cold stabilization still has the ability to create tartaric crystals and if the wine is stored at a temperature below that in which it was bottled, the diamonds could start to form.

This is the best way I have found to describe the process of sediment forming in the wine: if you took a glass of water and poured salt into the glass and stirred, the salt would dissolve in the water. It did not just disappear;  it has changed the water but is still part of the water. Now, look at the process backwards. The wine in the bottle has many different compounds suspended in it, and over time some of those particles mingle together and are no longer soluble. So, they fall out of the wine and produce sediment.

So now that you know what you have in your glass, what now? You have three options. Decant the bottle, filter the wine, or just enjoy the wondrous thing that is wine. The sediment is harmless and will fall to the bottom of your glass if it’s poured, just do not swirl your glass as much before you sip.

In vino veritas. In wine there is truth.

Daniel Sumrall, Wine Consultant at ABC on N. John Young Parkway in Kissimmee

“What’s for dinner?” A question we often ask our guests that they are already asking themselves. Picture this, it’s Friday evening and you’re coming in to your local ABC for special bottle of wine, but you also have to make dinner. Who wants to be bothered with preparing a big meal? I have a perfect quick meal option that you can pick out of any ABC Fine Wines & Spirits’ cheese cooler. The theme is Spanish—think tapas.

Recently, we brought in a couple of new Spanish products that lend to a quick European-style meal of assorted noshables. From Campofrio, we have a selection of pre-sliced “tapas meats” including jamòn serrano, lomo and chorizo clàssico. Serrano is a Spanish prosciutto-like ham, while lomo seems more like Canadian bacon dried out like salami, and chorizo is Spain’s spicy sausage. Just open up the package and set it out, or if you want to get creative use the serrano to wrap some melon, figs or dates, or whatever you happen to have in the fridge at home.

We also have a new selection of Spanish cheeses from Garcia Baquero, called tapas de queso. This includes a small wedge of iberico, queso de cabra and manchego. Iberico is a mixture of cow, sheep and goat milk and has a cheddar-like bite but with a saltier, Spanish flair. The queso de cabra, called the “Tipsy Goat,” though I’ve seen it called “Drunken Goat” elsewhere. This goat is a medium-hard cheese, where dunking in red wine cures the rind, giving it a purple color and a subtle balancing flavor to the tartness of the cheese. Manchego is the classic, salty sheep’s milk cheese from Spain (almost their version of Romano) that pairs so perfectly with fresh grapes or a selection of cured olives. You’d be surprised how many more olives ABC carries than just good old martini olives. Take a gander at the gourmet food section and you’ll see a vast array of olives and cured vegetables, tapenades and crackers or flatbreads. There is certainly enough to make a quick tapas meal.

What Spanish wine to pair with this collection of small bites? We could go either white or red with this assembly of flavors, so I’ll give you both. Though an Albarino might be one’s first thought when it comes to Spanish whites (and our new Orballo Albarino is divine), we have a really special wine with a difficult name: Rezebal Txacolina. Made from 100% Hondarrabi-Zuri grapes (only slightly easier to pronounce). Think green apple, fresh citrus zest and minerals on the nose and tongue, which fatten up slightly to kiwi fruit on the palate and finishes with limestone and slate. There is just a hint of fizz to this wine, like its Portuguese cousin Vinho Verde, but it finishes a little drier. A very classical, Old World-style wine from a grape almost unknown to most Americans, that pairs very well with seafood and shellfish dishes, though I love it with manchego and iberico.

For a red option, let’s think of Spain’s own noble grape, Tempranillo. Though best known from Rioja, there are also outstanding Tempranillos from Ribero del Duero and the Toro region of central Spain. Called Tinta de Toro, the Sabor Real Crianza 2007 is all Tempranillo and has the classical spicebox, cedar and fresh tobacco notes we’d expect. In the warmer climate, Tempranillo hits a juicy ripeness that differentiates this version from its cousin in Rioja. I get black cherry and loganberry mingled with mineral notes. Loads of complexity for just $12 per bottle and a Parker 91 score. He describes the wine as having “brooding depth and outstanding concentration” and I’ll have to agree. Best yet, the orange and black label can work for any Halloween décor. This is a wine to pair with the serrano and the chorizo, as well as the “Tipsy Goat” or any grilled meat options. The Sabor Real would also pair well with roasted eggplant, marinated artichoke hearts and ratatouille. It’s an incredible deal of a wine.

So, for a quick, last minute, no cook, meal, take a gander at ABC’s fine food selection after you pick up a wine. Ask the wine consultant for a wine or cheese pairing, and discover what you like to pair best (and try something different next time). Some of our best celebrations are everyday celebrations, which help us to understand the European food and wine model (quality over quantity, everything in moderation, the French paradox). Now all you need is really good conversation and you’re golden!

Cheers!

Dan Eddy, North FL Wine Supervisor

Halloween is creeping up on us faster than we can get our flu shots. Which means it’s time to start planning those parties and stocking up on the most Oktoberfestive beers, wines and spirits. To save you an ounce of time, we did a lot of the shopping for you. Keep scrolling to check out our most festive drinks and a tip or two on how to add them to your menu.

First stop: craft beer.

Beer is easy for Halloween parties. Our shelves are stocked with rows of Oktoberfest and pumpkin beers, both festive and ideal for an autumn blowout. So when you’re wandering through the aisles, set your eyes on alert for anything with a pumpkin on the label.

Or a scary snowman/beast looking thing...

Or better yet, one of these perfectly-named-for-the-occasion bombers:

Now an option for the winos at your Halloween party. And ghoulish wine, we’ll admit, isn’t exactly the easiest find. Here’s where label shopping comes in handy (we know all you wine enthusiasts are cringing at the thought). But if you need something to go along with the theme and you want it to taste good with a solid recommendation from someone who knows, pull your wine consultant in on the hunt. Otherwise, take a gamble and pick up any of these Halloween-y labeled wines.

Seven Devils. Get it, devils?

And watch out for the ghosts who come out at night...

Oh, and every vampire (and wanna be vampire) needs a favorite Cabernet...

And finally, for you cocktail fiends, Halloween is the perfect time to showcase your creativity. A quick search for Halloween cocktails (give our Pinterest board called Always be Celebrating a view!) and your browser will be teeming with bloody libations and Frankenstein-themed shots. Here’s a tip: add black food coloring to vodka for a spookier cocktail. Otherwise, grab a bottle or two of the following spirits to set the mood for the night.

This one sells out fast... get it before it's too late!

And a great conversation spirit--how many people have seen blood-red vodka? Perfect for Halloween parties...

Got any other great Halloween cocktail, wine or beer ideas? Sound off below and let us know! Happy Halloween!

Cheers!

Hannah & Meghan

I am proud to announce that we will soon be receiving six new cigars from Ernesto Perez-Carillo. For those who may not immediately recognize the name, let me bring you up to speed with just two words, La Gloria.

Ernesto was the founder of the El Credito Cigar Company in Miami, FL, where he was responsible for blending such greats as La Gloria Cubano and the “R” series. I must say that the La Gloria “R” series is still one of my all-time favorites. Ernesto eventually sold his cigar company to Swedish Match, which is the owner of cigar conglomerate General Cigar. He decided to remain active in the industry and today makes cigars under his own name.

Ernesto is considered by many in the industry as the Godfather of boutique cigars and we are extremely glad to add them to our portfolio. We decided to start with his New Wave Connecticut in two sizes (Brillantes 5x50 and Divinos 6x52), Inch Natural (6 1/8x64), Inch Maduro (6 1/8x64), Core Maduro (Churchill 7 1/8x49) and Core Natural (Churchill 7 1/8x49). This selection will provide smokers with a wide variety of flavor profiles and strength, and that is why they were selected.

I have had the opportunity to smoke all of these cigars and they are all winners. The only sad part is that I have extinguished my supply, so I must now wait for them to hit our humidor shelves before I can replenish my stock, For the purposes of today’s blog I decided to revisit the New Wave Connecticut Brillantes. I chose this cigar for two reasons. The first being that most people like to start mild, so I think it makes sense to get the info about the New wave Connecticut out there first. The second reason is for the beer lover in me. I really wanted to pair this stick with a Bell’s Hopslam, which I have been hoarding since they disappeared from store shelves many months ago. Although I am not doing an official pairing here, I do want to say that it was a perfect match.

The New Wave Connecticut is packed with a tasty blend of Nicaraguan and Dominican Filler, held together with a Nicaraguan binder, and gloriously encased with an Ecuadorian Connecticut wrapper. For those not familiar with Ecuadorian Connecticut tobacco, just think Connecticut Shad, only less grassy and more nutty. They achieve this taste profile mostly because the cloud cover in the high elevation provides a shade effect, but in a more subtle fashion.

The first thing I noticed about this cigar was its flawless appearance and tight construction. The initial puffs were equally pleasing. It’s everything one would expect from a “Connecticut Shade” cigar with a mild smooth and creamy smoke. The draw is effortless and the cigar practically smokes itself. But unlike its Connecticut Shade cousin, the Ecuadorian wrapper imparts less grass and hay and adds a nice nuttiness. The spice in this cigar stays away from the pepper side and clings closer to nutmeg and perhaps a dash of cinnamon. There is enough Nicaraguan tobacco in the filler to increase the strength to almost medium levels, but it’s not a power stick. All that I know about the binder leaf is that it’s Nicaraguan, but judging from the flavors I would guess that maybe it hails from the Jalapa region. I could be wrong and by no means do I have any inside information. That is just my “educated” guess.

No matter what regions these tobaccos hail from, they are of exceptional quality and work well together. The construction of the cigar was outstanding and the cigar has a nice even burn all the way to the band. I have a hard time letting go, so I tend to smoke all cigars past the band unless they get too hot or too harsh. I found this cigar to do neither, even though it was just a 50 ring gauge. Wow, how far have we come in cigar sizes when I can use the phrase “It’s just a 50 ring gauge”?

I strongly recommend this stick to all cigar smokers and would feel comfortable offering this to someone making their first purchase. So make sure you come out and get acquainted with Ernesto Perez-Carillo cigars, they are boutique quality but priced in the $4 to $8 range.

Long Ashes,

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

Fort Collins Brewery.

On our first day in Denver we had breakfast at one of the best spots in town, Lucille’s Café, serving mouthwatering Cajun style goodness. Our first course was delicious house-made beignets snowcapped with mounds of powdered sugar. Next, we had huge, saucer sized buttermilk biscuits baked a golden brown. For the main course I dined on baked Cajun seasoned salmon, creamy grits and eggs over medium. What a way to start the day!

Next stop was the brewery. This was a stark contrast to tiny hole-in-the-wall breweries tucked away in the thick of an industrial park. Fort Collins was a big and inviting with modern clean lines and huge bright tanks in the back. We walked in to see one of the brewers in their finely crafted tasting room. The bar was made out of broken bottles in resin--already a nice touch. The gentleman listed their beers du jour, and I decided on a sour doppelbock while two of my compandres got a mesquite smoke ale with lime added with an amazing aroma. 

Armed with our various quaffs we set out on the tour. The brewer explained that contract brewery New Planet was using the facility to make their gluten-free offering. He took us around to the ingredients room, the mash tuns, fermenters, bottling line and the huge self sustaining cold storage room, which automatically opened louvers at night to draw in the frigid outside air instead of generating electricity to keep it cool. Along the way we passed some large drums of sorghum syrup used for making the gluten-free ale. At that moment the bottling line was abuzz with hundreds of bottles zipping along to be condensed into a 24-pack; an apparatus gently placed the bottles into the waiting 6-pack packing.

The whole experience was delightful and we left with great beers in our bellies and smiles on our faces.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeeradams

Barossa from my hotel room balcony.

Aware that Australian wine sales and prestige have taken a dip here in the U.S. and elsewhere, Savour Australia is an all-out attempt to revitalize interest and to offer a new perception of what Aussie wine is all about.

The first emphasis was on quality. The myth of Aussie wine as cheap, entry-level stuff usually with a critter label had to be busted. Actually they did stand behind their bargain brands, saying that when these lines were first gaining recognition in international markets in the 90s, they were good quality for money wines--especially when compared to what France and Italy were putting out at the same price at the time. But now the moment has come to recognize that Australia contains hundreds and even thousands of wineries and winemakers committed to making wines of world-class quality and distinction. What I tasted during my two week visit to Australia certainly confirmed that view.

Another myth to be busted was that Australian wine was basically all about Shiraz and Chardonnay. While their gifted winemakers certainly can (and do) make something special with these varieties, Australia has so much more to offer. Of course we know there is some terrific Cabernet coming out of Oz, but have you ever considered Australian Riesling? There is so much great quality dry Riesling in Australia--beautifully balanced with good acidity and certainly age-worthy--that it is a wonder that the rest of the world hasn’t cottoned on to it yet. I came across some very good Grenache--not huge and in your face as anticipated but elegant and seductive--as well as Tempranillo and Mataro (Mourvedre). Pinot Noir--something that was never really associated with Oz in the past--is coming along beautifully. Likewise the Semillon and Semillon/Sauvignon blends are a treat. Albariňo also comes as a pleasant surprise (at least the more recent real stuff made after the embarrassing incident when the Aussies were sent the wrong vines and spent a few years producing something they thought was Albariňo but wasn’t). But the biggest surprise to me is the enthusiasm that many Australian winemakers now have for Italian varieties--Fiano, Vermentino, Primitivo, Sangiovese and yes, even Nebbiolo.

Taking time out with Australian wine guru James Halliday.

In presenting this new vision of Australian wine to the world, Savour Australia are clever to also tie in food and tourism. An interesting statistic was brought up:  when people who have never visited Australia rate how good they imagine Aussie cuisine is they rate it quite low, while people who have visited Australia rate their cuisine right up there at the top with France and Italy. The tie-in to tourism here is also obvious as current statistics show that people who travel no longer do so primarily to see monuments and historical sites. Instead, they do it to experience the unique lifestyle of the country, of which food and wine is an important component.

But enough of facts and statistics for now. My own personal part in ‘the Australian Seduction’ begins right here in two weeks’ time…

Follow me on Twitter @abcwinebills

Bernard Magrez is a leading family-owned and operated wine company based in Bordeaux. Bernard Magrez, a self-made businessman, is the sole owner of four Bordeaux Classified Growths: Château Pape Clément, Château La Tour Carnet, Château Fombrauge and his latest addition from Sauternes, Clos Haut-Peyraguey.

Today his portfolio is composed of 40 vineyards covering Bordeaux, Languedoc, Provence and eight other countries: Spain, Portugal, Morocco, Uruguay, Chile, Argentina, the U.S. (California) and Japan.

Château Tour Blanche in the Médoc is an elegant Cru Bourgeois. The grape blend (65% Merlot, 28% Cabernet Sauvignon, 6.5% Cabernet Franc and 0.5% Petit Verdot) is unusual for the Médoc, with predominantly Merlot, but the wine has a distinct Médoc personality. The 2008 Tour Blanche exhibits aromas and flavors of black cherry, currant and plum. The fruit is accented by notes of tobacco, dark chocolate, dried herbs and spicy oak. Pair this medium-bodied red blend with roasted meats, pasta dishes and aged cheeses.

Priced at only $17.29, the 2008 Tour Blanche Médoc is one of the best values for red blends available today.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

So this, my second installment of our ABC wine trip to California, will be focusing on one of my  favorite highlights of the trip to Napa Valley a few weeks ago. We were given an opportunity to stop at one of the truly iconic family-owned wineries in Napa Valley, Heitz Cellars. In 1961, the very small eight-acre vineyard was started by Joe and Alice Heitz. Three years later it was joined by another 160 acres of St. Helena Vineyards, but the winery maintained its unpretentious, small, family-run winery feel--even now at over 375 acres and 50 years later. Though the venerable Joe Heitz passed away in 2000, Alice is still lending her experience and palate to the operation which is still in the hands of family. Son David Heitz is the head winemaker and daughter Kathleen Heitz Myers is the CEO of Heitz Cellars.

Kathleen Heitz Myers, David Heitz and Ken Amendola.

Heitz describes their 2006 Martha's Vineyard Cabernet: "Pure and concentrated, our Martha's Vineyard Cabernet Sauvignon shares the unique beauty of its Napa Valley terroir with its lush varietal aroma.
This is a well-integrated wine with a generous core of dark, rich fruit lightly embraced with mint. Layers of black cherry flavor unfold gracefully across the palate, building to a long, lovely finish. The incomparable Martha's Vineyard Cabernet is internationally acclaimed for its distinctive flavor and quality. Whether you choose to drink it today or cellar it for years to come, this is an unforgettable wine from a fabulous vintage!"

The 2006 Trailside Cabernet is a high-end red perfect for grilled steak. "From first pour you will notice the rich, opulent hue of the wine. Sweet, earthy smells of tobacco and ripe blackberries will draw you into the glass. On the palate, the wine delights with an excellent balance, and a long, chocolaty finish," explains the winery.

It was a great thrill to visit this historic winery and taste through some of the best Napa has to offer. I look forward to sharing with you all in future posts some of the other wineries we had a chance to visit on this tour through the Napa Valley. Until then, cheers!

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

When is the last time you had a really memorable Italian Merlot? I know you are probably thinking "Merlot?" In a country populated with hundreds of indigenous grape varieties and numerous famous wines such as Barolo, Brunello and Chianti Classico just to name a few, why even ask the question about Italian Merlot?

Truth is this often maligned grape varietal is now the fifth most planted grape in Italy. It is planted throughout the peninsula from Alto Adige to Sicily. The styles of Italian Merlot vary considerably from region to region and producer to producer.

Tuscany is the region where Merlot has received the most attention. Merlot in Tuscany is oftentimes liberally used in the production of the immensely popular Bordeaux-style wines know as Super-Tuscans.

But what about my original question concerning really memorable Italian Merlot? On my most recent trip to Italy I had the opportunity to taste one of those unforgettable wines from one of my favorite producers, Petra.

Petra is one of a handful of truly outstanding wineries on the Tuscan coast. The spectacular architectural wonder is the home of some of the most exciting wines coming out of Italy today. Over lunch at the winery we were served the most recent vintages of their Cabernet Sauvignon (Potenti), Sangiovese (Alto) and Merlot (Quercegobbe). All three were compelling examples of 100% varietal wines but it was the Quercegobbe Merlot that I just couldn't get enough of. 

Apparently I am not alone. In the October 31st 2013 issue of the Wine Spectator, Bruce Sanderson chose the 2008 Petra Quercegobbe Merlot as one of the top wines of Tuscany. The 2008 has not yet reached our stores but limited quanties of the 2007 Quercegobbe are still available. It "opens with super-ripe cherries, kirsch and the occasional hint of white truffle. Sweet baking spices, leather and licorice add complexity on the sauve, caressing finish." 92pts Wine Advocate.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

There are three major components to the cigar: the wrapper, binder, and filler. Although the filler makes up a bulk of the tobacco, it is the wrapper that is the most important leaf in the stick. Normally when you think of a wrapper it’s usually just something that covers and protects the product and must be discarded before consumption. You would not want to do that with a cigar.

 So why is the wrapper such a big deal, when the filler tobacco is what determines the ring gauge of a cigar? Also, the binder leaf is equal in size so why does it take a back seat to the outer cover?

 I can sum it up with three words: beauty, strength, and taste. Since the wrapper is on the outside it is the first thing that grabs your attention. We are often attracted to things that are visually appealing. All we need to do is open up a magazine to see that ugly people aren’t pictured in very many ads. The same goes for cigars. If it’s not visually appealing then you probably won’t bother picking it up. Yes, sexy sells cigars, too.

 The second reason the wrapper is important is its strength and structural integrity. A good wrapper leaf has to be flexible or malleable enough to work with, but strong enough to stand up to the rough handling it will receive. A cigar with a cracked wrapper or one that looks like it is loosely attached is not one that anyone should ever purchase. It’s a sign of poor construction or bad wrapper stock.

 The final reason that wrapper reigns supreme is the great influence it has on the taste of the cigar. Although there will be flavors that come through from the binder leaf and filler tobaccos, it is the wrapper that is touching your mouth. It is the first thing you taste before you put fire to foot. The palate detects so many flavors from the wrapper that there are many cigar smokers who search for cigars solely based on wrapper leaf.

 So what tobaccos make a great wrapper? You can find quality wrapper production in every place in the world that produces cigar tobacco. But all wrapper leaves aren’t created equal and the prices on these tobacco varies greatly. The best leaves are those that are flavorful, are tough enough to stand up to the rigors of becoming a wrapper, and are flawless in their appearance.

 On the high end of the scale lies America’s own Connecticut Shade. This tobacco, which grows along the Connecticut River Valley, is the most expensive tobacco in the world. Many trace the origins of what we know as Connecticut Shade to Indonesian Sumatra seed tobacco. Whatever the first plantings were, when someone had the bright idea to grow it under cheesecloth they hit the jackpot. It is some of the most beautiful tobacco you will ever lay your eyes on. It is a soft, silky leaf that is the easiest tobacco to work with. I am not the greatest cigar roller in the world, but the Connecticut Shade tobacco that I have experimented with over the years made me actually look like I knew what I am doing.

If you want to take a step over to the dark side and stay in America then you can give Connecticut Broadleaf a shot. Unlike its shade brethren which is primed (picked a few leafs at a time), the broadleaf is stalk-cut.  This means that it is wacked off at the ground and all leaves harvested at once. Although the broadleaf is significantly less expensive than the shade, that doesn’t mean that it’s a cheaper way to make cigars. This tobacco can be very difficult to work with, especially when it comes to fashioning it into wrapper. It takes lots of extra fermentation and aging to get it right. As with anything, time means money, so you can have a lot of both invested in a crop of this tobacco before you ever roll your first cigar. It does holds up well to extended aging and can turn into some of the most amazing Oscuro and Maduro wrappers on the planet, so many take the gamble.

 A less expensive alternative to Connecticut Broadleaf is a Mexican leaf that has grown very popular in the last ten years. In the San Andreas Valley lies some of the richest tobacco soil in all of Mexico. This is the home of the San Andreas Negro which is a wonderful alternative to the more costly “gringo” version. It is less oily than the Connecticut Broadleaf, but many of the same flavor characteristics shine through. A great example of this is Drew Estate’s Liga Privada 9 series and their Undercrown cigars. While the more costly 9 series utilizes the Connecticut Broadleaf, the half priced Undercrown sports the San Andreas Negro. Yes, the 9 is one of the finest smokes in the world, but the Undercrown doesn’t disappoint by any means.

 You will also find wrappers from Africa, Indonesia, Ecuador, Brazil, Honduras, and Nicaragua just to name a few. Many of these regions have seeded tobacco that originated from their lands (African Cameroon) while others will use foreign seeds and allow their terroir to make it their own (Ecuadorian Connecticut). The beautiful part of all this international blending and genetic mutating means that we as cigar consumers will always have something new to try.

 I wish I had enough space to discuss all of the different flavor profiles of these wrapper leaves, but I guess that is a conversation for another time. Until then I encourage everyone to go out and try different wrapper types. You will never know what you truly like until you try it.

Long ashes--

Chris Gwaltney

@abccigarchris

I have always had a fascination with the edible, be it different cuisines, all different kinds of coffees and teas, the art of mixology or that beautiful art (slightly biased) of brewing. When I was younger my love for creating different dishes or drinks was already quite prevalent. So when I found out that I would be working on blogs and articles, I thought it would be nice change of pace to go back to my roots.

We are now halfway two weeks into October and the pumpkin beers have already made a strong stand in the breweries, on our shelves and down our gullets! What better way to celebrate this delicious libation than to find all the different ways to use and enjoy it!

While indulging in the pumpkin beers, I knew I wanted to cook with it. So I did some research, and we can now take advantage of my thorough labors.

Wisconsin Pumpkin Cheese Soup

• 1 1/2 cups diced carrots


• 1 1/2 cups diced onion


• 1 1/2 cups diced celery


• 2 cloves garlic, minced


• 1 teaspoon hot pepper sauce


• 1/8 teaspoon cayenne pepper


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 3 cups chicken broth


• 2 cups pumpkin beer of your choice


• 1/3 cup butter


• 1/3 cup flour


• 4 cups milk or half and half


• 6 cups shredded sharp cheddar cheese


• 1 tablespoon Dijon mustard


• 2 teaspoons Worcestershire sauce


• 1 teaspoon dry mustard


• popped popcorn with pumpkin spice, for garnish

1. In a large saucepan over medium heat, stir together carrots, onion, celery and garlic. Stir in hot pepper sauce, cayenne pepper, salt and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.


2. Meanwhile heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3-4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.


3. Add beer mixture to the cheese mixture. Stir in Dijon mustard, Worcestershire sauce and dry mustard. Adjust for hot pepper sauce. Bring to a simmer and cook 10 minutes. Serve topped with popcorn.

After we enjoy such a delicious soup, it's about time for dessert. These are two beer mixes that I prefer, and they definitely lean on the side of dessert.

Pumpkin Pie Black and Tan

For this I enjoyed using two Southern Tier beers: Pumking and Crème Brûlée Stout. I found that they balanced each other out by taking away the acidity from the ale and the bitterness of the stout, leaving behind a fairly sweet smooth pumpkin pie to drink and enjoy.

Pumpkin Bomb

We can never forget the bomb, delicious and writhing with tradition. I like to make mine a tad bit different.

I start with a rim of honey and crushed pecans, then pour in one bottle of Erie Brewing Johnny Rails. For my double shot I prefer using Michael’s Irish Cream and Flame Thrower. After that you should know the drill. Drop your double shot into your pint, and drink up!

I know some of you want your beer left alone, and that is more than fine. There are some occasions though, that you might want to spark up the flavor just a smidge. On days like that there are three shots/cordials I prefer to sip on while I enjoy my pumpkin beer:

Northern Peaks Whipped Cream Vodka

Palms Spiced Rum

Flame Thrower Cinnamon Whiskey

With those tasty thoughts, I end this month’s ramblings. This is your Oviedo beer consultant Nate Palm signing off.

Drink Up!... But be safe.

Follow Nate on Twitter @abcbeernatep

Naysayers and doomsday prognosticators be still! (Or at
least pause for a bit and take another breath). Having just returned from Oregon’s premier wine producing region, I can be counted  amongst the glass half full optimists when it comes to vintage 2013.  After spending last week trekking through Willamette Valley’s prime AVAs, tasting wines, picking fruit and working a sorting table or two (in weather both idyllic and fickle) there’s only one thing I can confirm for certain: it’s way too early to definitively predict any outcomes. 

Early indications point to parallels like the recent 2011 vintage that, while challenging, ultimately produced many successful wines.  Having a chance to taste several of these during my visit and buoyed by the elegant, complex versions that resulted, leads me to believe that 2013 could be a similar triumph.

Accompanying me throughout the journey were my ABCFWS colleagues Arthur Maille and Glenn Sudnick; two very fine wine professionals indeed and assuredly good natured travelling companions as well.  Heck, anyone who can put up with my erratic driving for several days without complaint should readily qualify for the extreme patience merit badge.  Readers should eagerly anticipate future comprehensive postings from them in this blog space. 

I plan to chime in too with a more in-depth musing once I get a handle on these exciting, albeit labor intensive, guest-centric store sets I had a short reprieve from.  

Very special, heartfelt thanks must go to the entire Momtazi family at Maysara, Dave Grooters at Carlton Cellars, Athena Pappas of Papas Wine Company, and Stewart Boedecker of Boedecker Cellars for making this a memorable trip.  Cheers!

Jim Greeley

Wine Supervisor, SW Florida

@abcwinejimg

I was just reminded of an old wine travel memory today. I am in the middle of a store remodel and was setting the German wine section. Moving around bottles of Selbach-Oster and Dr. Thanisch reminded me of the travel to Germany years back. Not that many years, but certainly a lot of trips ago. We as a group would meet up with Johannes Selbach at the winery in Zeltingen and make the rounds visiting all of the top producers in this part of the Mosel. Each was an education in place and style, how the same grape, in the same soil and conditions, could create so many subtle differences in their wines—each wonderful, similar and different at the same time. I really enjoy German Riesling, especially from the slate covered hills of the Mosel... and most especially the Trocken and Halb-trocken wines. To be honest, I don’t remember all of the wines over the years, but what I do remember very clearly is the people. Each personality reflected in the wine. Sofia Thanisch at Dr. H. Thanisch, elegant and charming. I love the style of these wines. I also remember tasting with Ernst Loosen of Dr. Loosen, where both he and his wines are precise and focused.

Maybe most clearly I recall tasting with Manfred Prum at J. J. Prum. We would all sit in the parlor on 3 couches facing each other. Large rose bushes were located at the end of each couch. He would bring a wine (one of many, many wines on each visit) and inform us of its charms, then pour us a glass… not a sample, a glass. Then we would taste it, and the game would begin. We were accustomed to dumping the remainder out, but he supplied no dump buckets. He expected we would finish the wine, and when we did, he would leave to fetch the next wine. This could go on for a few hours. In the morning, we all learned quickly to sort of hide our glasses so he would think we were about done, then when he left, we would all, in unison, dump the half full glasses of delicious Riesling into the rose bushes. The rose bushes were very healthy, and the roses were very large!

At the end of these long days of Riesling, beer tastes pretty good! We would end up on the roof of Johannes’ house, where he has a grill, tables, chairs and recliners. Johannes would begin the hours long ritual of trotting out bottles of his wine first, then Bordeaux…then older wines and even older Rieslings. The food would begin with salads, onto fish and then sausages. Finally meats… many, many meats. Very late into the night this would last, until there was room for nothing else, not even a wafer thin mint.

Shayne Hebert, Central Florida wine supervisor. Follow me on Twitter @abcwineshayne

Last night I decided to buy a bottle of wine after helping to reset our new guest-centric style of store. I had been working with the French section and decided to play with one of my favorites while trying something new.

The wine I chose was 2009 Chateau Rollan de By from the Medoc (Bordeaux).  The profile is 70% Merlot,10% Cabernet Sauvignon, 10% Cabernet Franc and 10% Petit Verdot. The flavors are ripe with black currant, black cherry, and fig.  The granite style finish is perfect for pairing with succulent, gamey dishes such as lamb.

That is where my something new came in…

I went out and bought a lamb roast with red potatoes and discovered how to cook lamb to pair with this wine.  First, I bought fresh rosemary to use on both the lamb and potatoes, rubbed the lamb with olive oil and ground cumin, then sprinkled it with sea salt and added fresh cloves of garlic for the roasting.  I sliced the potatoes and soaked them in water for a bit, then marinated them with fresh pepper, a bit of onion powder and butter.  Before roasting, I seared the lamb to seal the flavors while cooking.  I then put it all in the roasting pan on 350 for about 40 minutes.  I kept my eye on it as the meat needed to come up to 140 degree internal temperature.

When it came out of the oven I knew my experiment was a HUGE success!

The lamb melted in my mouth with the wine pairing beautifully.  I recommend trying this one for yourself!

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

Football season is finally upon us and the weather is about to change.  From Thursday night football, to tailgating, to Monday night football, wine can be your beverage of choice.  Choosing which beer to enjoy will be a reasonably easy decision—unless it is a craft beer—where nuances can drive your palate into countless different directions.  This time I will guide you on a typical week of wine and football.

Thursday night:  Usually the start of the week for NFL football and still a work day for many.  If your team is playing, or not, and you want to stay awake until the end of the game, spend a little more on the bottle of wine.  Go for something that can be enjoyed on its own over a three hour period and gets better as time progresses.  This way, even if your team, or the game, does not get better, the wine will.  My first choice would be an Amarone.  This is a type of wine from the Valpollicella region in Italy and is usually no less than $50 per bottle.  I have never met an Amarone that I did not like, but my preference is the single vineyard Ambrosan by Nicolis.  If you are hesitant to spend $50 on a bottle of wine that you have never tried before, pick up a Ripasso Valpollicella.  This will give you a taste of the Amarone because it is re-fermented on the remnants of the Amarone and is usually between $20 and $25 per bottle.

Saturday:  Saturday afternoon is loaded with college football games and they run all day and into the evening.  Keeping your palate from burning out can be done by enjoying light bodied white wines when the season starts and turning to dry rose or light bodied red as the season progresses.  New Zealand Sauvignon Blanc and Kabinett German Riesling are great wines to start with.  Sauvignon Blanc brings more citrus notes, while Riesling brings tree fruit and tropical fruit notes.  The Riesling should be considered when chips and tomato based salsa are lurking near bye—the spicier the better—and Sauvignon Blanc when a creamy or bean dip is around.

Sunday:  Sunday funday!  Tailgating begins with bubbles—mimosas, or bellinis!  These starters pair flawlessly with ANY appetizer or finger food you chose to warm your palate up with.  Not to be outweighed by the grilled pork chops, the grilled marinated chicken breast, the chicken wings, or the oil-less fried whole turkey, increasing the weight of the wine would be ideal.  Grape varietals such as Zinfandel (Pimitivo in Italy), Grenache, Malbec, and Petite Shiraz will usually add a little pepperiness and richness to the mix and can be friendly with or without food.

Monday:  Are you ready for some football?!?!  It is time for the heavy hitters and the 2-inch-thick bone-in ribeye!  Invite your buddies over and have a big meal with full California Cabernet Sauvignons, Washington State Cabernet Franc or Shiraz, Italian Barolo or Brunello, or French Paulliac or Margaux (both Cabernet Sauvignon)!  Just like the Monday night game, the heartier the meal, the bigger the wine and the better the time.

Scott Carter, ABC Fine Wine & Spirits wine consultant in Sunrise. Follow me on Twitter @ABCwineScottC.

The name Cigar City means different things to different people. For the craft beer lovers, it is the namesake of one of the best breweries on the east coast. The rest of the country is taking note, as those who live in other states long for it like most Floridians used to do for New Belgium craft brews.

For the cigar connoisseur, the name Cigar City means just that, a place that was once the Mecca of American cigar production. There was a time when more Cuban cigars were produced in the city of Tampa, Florida, than were exported from Cuba itself.

Today the rich heritage and legacy of the American cigar industry lives on through the JC Newman Cigar Company. They are literally the last man standing in town, and their dedication to the industry shines through in the products they produce today.

So, what better way to celebrate these two great companies than by pairing up a delicious Cigar City brew with one of JC Newman's most critically acclaimed cigars? I have chosen to match CCB's hard to get Good Gourd pumpkin brew with Newman's equally elusive Diamond Crown cigar.

Let's start with the beer. Cigar City's Good Gourd is the best pumpkin beer I have ever had. If you are a fan of these seasonal brews, then you would have to be out of you gourd not to enjoy this one. It's not just another pumpkin flavored beer like many of those that flood the market this time of year, but rather a delicious ale with just the right amount of pumpkin added to give it a very balanced flavor. There is a nice residual sweetness and some nutmeg spice that makes this one much different than the others. I have an aunt who makes the most amazing sweet potato casserole and what make it special is she painstakingly removes all of the strings from the sweet potatoes before baking it. I can't think of a better analogy. Good Gourd is just the essence of pumpkin with no strings attached. I'm not sure it was their intent, but the folks at CCB have made the perfect "harvest beer" for our rather warm, early fall season here in Florida.

As far as the cigar goes, the Diamond Crown is an amazing specimen. I chose to smoke a number 8 torpedo for this pairing. This cigar, which we just received last week in select stores, is an amazing smoke. Back in 1995, the late-great Stanford Newman blended this cigar with Carlos Fuente Sr. in order to celebrate JC Newman's 100th anniversary. It was their intent to create a stick that was not only a great cigar, but one that would epitomize the qualities and values instilled by the company's founder Julius Caesar Newman. I am proud to report that the mission was accomplished. The cigar is mostly of Dominican origin, but it is the double fermented Connecticut wrapper that makes this cigar special. The five year old wrapper leaf is carefully inspected, then only the best are chosen for a second fermentation. This process makes the leaf sweeter, which makes this cigar a perfect match for the Good Gourd pumpkin beer.

The cigar smokes in the mild to medium side, but the creamy smoke will not leave you wanting more flavor. There is a mild nuttiness, but the sweetness of the wrapper keeps this cigar on the easy side of the spice wheel. Don't expect a lot of black pepper and rich and leathery flavors with this one. Other pairing options with this cigar would include lambics and saison style beers. There is no danger of this cigar overpowering any beer that is on the sour or sweet side of the spectrum.

I strongly recommend the Diamond Crown. It is definitely a welcome addition to any humidor. Oh, and don't forget Cigar City’s Good Gourd beer. I promise they will be long gone before your town's pumpkin patch has sold its last pie maker.

Long Ashes,

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