Archive for November 2013

Home Archive for November 2013

It is finally here. One of the most anticipated releases from Drew Estate has finally made its way into many of our humidors. There was considerable buzz at this year’s IPCPR Convention & International Trade Show surrounding the Nica Rustica, mostly fueled by the fact that there were very few samples to go around. In their quest for perfection, the blenders were not happy with the final product so we were forced to look at mock ups of the package. My cohort, Steve “Big Mungo” Mungeer actually brought some samples back from Nicaragua last spring, but his cigars are a few versions removed from the latest creation. I am glad to report that I snagged a few of these guys and decided to smoke them both to give my thoughts.

I know the first question most will ask is, was the cigar worth the wait? My answer is a resounding yes. It isn’t the most refined cigar, as its name indicates, but it is a very good smoke. It comes in just one size, 6 X 52, but the box allows the merchant to sell it as a single and a 25 cigar bundle. The cigar comes in at a very reasonable $6.95 MSRP which makes this one more of an everyday smoke than its Liga brethren.

So what makes this cigar so rustic? First it has a Connecticut Broadleaf wrapper, a Mexican San Andres binder, and some really nice Nicaragua filler from the regions of Jalapa and Estelí. The wrapper, with its pigtail cap, looks and feels a little rough around the edges. It’s not what you would see Clint Eastwood lighting up in one of his “Spaghetti Westerns,” but compared to most of the other bright and oily maduros on the market, it’s definitely a throwback.

This cigar smoked really well. Like I stated, I smoked two for this review and I must say that they both provided the same experience. There is a lot to be said for consistency and that is one thing I have come to expect from a Drew Estate product. This draw was easy, the burn even, and both produced lots of smoke. The initial flavors were black pepper spice with some mild cocoa notes. Not a lot of sweetness in the early stages and its power is evident right from the start. This cigar is classified as a medium to full-bodied, but I felt it started out stronger than it finished. I felt like the sweetness and chocolate notes picked up on the latter stages, but the pepper never went away.

I really like this cigar, as it’s not flashy, priced right, and provides enough punch to let you know that you are smoking something. I would venture to guess that this is probably a favorite of the factory and farm workers. I can’t wait to get hands on a few more of these. I am thinking that a little age on these might make them even better. Whether you are going to set some aside or smoke them now, give the Nica Rustica a try.

Long Ashes,

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

Jacob’s Creek Steingarten Vineyard

Earlier parts of this blog appeared on Oct. 17, Oct. 31 and Nov. 14.

With the conclusion of Savour Australia 2013 and the magnificent tasting and dinner at the Yalumba Wine Museum, it was time to take to the road and visit some of the wine regions of Australia. This is always a very special part of a visit to me. To get out in the vineyard, walk around with the winemaker and see the general lay of the land--these are things that bring a heightened understanding to the wines that you enjoy.

For the next two days we were still a large group, and we began with a morning visit to the Jacob’s Creek Steingarten Riesling Vineyard, on a steep east-facing rocky outcrop (hence the name ‘stone garden’) in the Western Barossa ranges. Here in the U.S. we don’t usually associate Riesling with Australian wine, but they drink a lot of it out there and believe me its delicious--crisp and dry with excellent balance and acidity. And it’s the perfect start to a day of wine tasting! This was followed by a tasting of Jacob’s Creek Reserve wines at the Orlando Rowland Flat winery hosted by Bernard Hickin, the Chief Winemaker. And for those who only know Jacob’s Creek wines by their entry-level wines, these reserve wines are a treat.

Next came a spectacular lunch served out of doors at Jacob’s Creek historic Heritage Vineyard, where founder Johann Gramp planted his first vines on the banks of Jacob’s Creek in 1847.

The actual Jacob's Creek

After lunch we attended a tasting of Jacob’s Creek’s fine wines and museum releases including many of their famed St. Hugo wines. The day turned out to be auspicious because it happened to be the 30^th anniversary of the first release of St. Hugo wines as well as the birthday of Hugo Gramp (1885-1938), the grandson of founder Johann Gramp, for whom the wine is named.

To celebrate, Orlando Wines were planting a new St. Hugo Vineyard and we were each given the honor of planting our own Shiraz vine. At the side of the vine that I planted is a plaque with my name on it, and I was told that I’m welcome to visit it at any time.

Planting my own vine

Dinner that night included Coffin Bay Pacific oysters with soba noodle and seaweed salad, cucumber jelly and wasabi flying fish roe; Barossa duck breast with beetroot relish, sour cherries and crispy kale; Lucindale Dry aged A Hereford beef; and an amazing selection of St. Hugo wines in vintages going back to 1994 as well as a 1983 Orlando Wines Vintage Port to finish.

The next day we set out for Block 42 and its 100 year old Cabernet Sauvignon vines from which the esteemed Penfold’s Block 42 Kalimna wine is sourced. This 10-acre vineyard in Barossa is noted for having the oldest plantings of continuously produced Cabernet Sauvignon vines in the world. It was a great pleasure to be able to drink the wine in the vineyard itself.

With 100 year old Cabernet vines

From there we moved on to Saltram for a formal tasting followed by another delicious lunch. During lunch we met the irrepressible 79 year old Wolf Blass. Definitely a larger than life and plain speaking character, this bow-tie bedecked gentleman--born in Germany--became the golden boy of the Australian wine industry and founder of the well-known Wolf Blass wines. And at 79 years old he’s as salty and straight-forward as ever with his opinions.

That night we were guests for dinner at Penfolds Magill Estate Restaurant. One of Australia’s most coveted restaurants, Magill had been closed for some time for renovations and had reopened only two weeks before. The menu included pork belly with cauliflower and macadamia; venison with turnip and onion; and wagyu beef with garlic and watercress. And amongst the Penfold wines--2006 Yattarna Chardonnay, 2005 St Henri Shiraz, 2006 Magill Estate Shiraz, 2002 Bin 707 Cabernet Sauvignon and 2003 Grange all served en magnum.

Truly a memorable evening. And the next morning--a visit to Clare Valley…This blog will continue here in two weeks.

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

Two days to Gobble Day and you don’t have your wines picked out yet…shame on you! But don’t worry, I have a few ideas for you. Maybe these are not the wines you would choose first or maybe have even heard of, but I think they are perfect with Thanksgiving dinner. While most of you will be reaching for Burgundies or Chardonnay and Pinot Noir from somewhere in the wine world, I suggest considering these wines for your holiday meal:

First, a wine from just south of the great French region of Burgundy, one of the Cru Beaujolais. No, not Beaujolais Nouveau, which is nice to have a few bottles of during the holidays. I mean one of the delicious wines made from the Gamay grape, such as a wine from Brouilly, Morgon or any of the other eight Crus (wine areas) that make up Beaujolais. These wonderful wines are sometimes overlooked because of some of the less than wonderful “factory” produced Beaujolais that have very little in common with the serious wines made in the 10 Crus of Beaujolais. The two wines I recommend you give a try are the 2011 Signe Vigeron Domaine de l’Oseraie and the 2011 Chateau de Bagnols Brouilly. The de l’Oseraie is a just a little bit lighter in style than the Bagnols Brouilly, but those of you planning on opening an equally priced California Pinot Noir for the fourth Thursday in November, this $14.99 bottle will be right up your alley…you’ll probably wished you’d bought more than a couple bottles. The 2011 Chateau Bagnols Brouilly, a more structured wine than the Domaine de l’Oseraie, has a more intense nose of ripe cherries and luscious flavors of blueberry, raspberry and a hint of spice. This juicy, balanced wine is a terrific complement to your Thanksgiving dinner.

If you're looking for a white wine, I will tell you to look no further than to France, the northeast corner, in the storybook region of Alsace. This culinary epicenter of France is home to some of the very best food wines in the world. Primarily a white wine region, Alsatian wines like Gewurztraminer seem to match well with spicier dishes, while more tame meals, such as Thanksgiving dinner, pair well with Pinot Blanc. This flying-under-the-radar varietal is perfect with a roast, fried or grilled turkey. I will be serving the 2011 Zinck Pinot Blanc Prestige alongside a butterflied turkey on the grill and another bird done in an infrared fryer. The relatively low acidity, tropical fruit notes and perfectly clean finish in this Pinot Blanc makes a pleasing match with turkey, regardless of how it’s prepared. Those of you that automatically reach for Chardonnay will be pleasantly surprised to find there really is life after Chard.

Give the wines from Alsace and Beaujolais a try this Thanksgiving--your palate and wallet will be forever in your debt. Whatever you choose, please have a safe and happy Thanksgiving. I look forward to sending out some ideas for Christmas, and if you have any ideas, pass them along on this blog and I will share them with the world!

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

So it's three days until Thanksgiving, and you've invited a house full of friends and relatives over for the big feast. You called the Butterball hotline for tips on cooking the turkey. Martha Stewart showed you how to create a fool proof pie as well as clever personalized place settings for your table. So you're all set...

But what about the wine? How can you possibly select one wine to go with the variety of tastes and textures you'll be serving? The short answer is you can't, so just relax and remember there are no rules to stress over. My only advice is to have plenty of wine on hand...nothing worse than running out of wine on Turkey Day.

Choosing wine for Thanksgiving Day is really about what you prefer and what you hope your guests will enjoy. Because everyone has different taste preferences when it comes to wine, I suggest you offer a variety of choices. Do your best to offer white wines with well-balanced acidity and red wines with fairly tame tannins that don't overpower the food. And of course don't forget some bubbly.

Turkey Day wines As for some personal recommendations, nothing gets your party started like sparkling wine. Contadi Castaldi Brut Rosé brings both elegance and phenomenal food-pairing versatility to your table.

Top quality German Riesling is always one of my favorite wines to serve with turkey, sweet potatoes and spicy herb stuffing. Sofia Thanisch crafts classic Rieslings with lip-smacking texture that are sure to please your most finicky guests.

For those who can't decide if they want to drink white or red, how about offering a rosé? Buoncristiani Rosé is a crisp, fruit forward, bone dry style. Another personal favorite is Giovanna Tantini's Bardolino Chiaretto. It is dry and crisp with fantastic ability to pair with all variety of foods.

Pinot Noir is a traditional favorite for Thanksgiving. Ojai Santa Barbara County Pinot Noir has everything I love about good Pinot: bing cherry, medium body and a floral, smoky perfume.

Our guests who shop our stores already know the great value and quality in the Block series wines. The Block 919 Zinfandel is complex and juicy able to stand up to the heartiest of dishes.

Choosing wines for your Thanksgiving dinner is nothing to stress over. Stop into your local ABC Fine Wine & Spirits store and let one of our wine consultants show you how easy it is to pair the perfect wines with your holiday celebrations.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

Whether one is a seasoned cigar veteran or a first time rookie, shopping for cigars can often be intimidating. Whether it’s the extra door you have to open to get in the humidor or just the sheer numbers of cigars that are front of you, many get overwhelmed during the process. If you fall into this category just read these tips and I think you should be more comfortable when selecting your next cigar.

First of all, if you are a veteran and have an idea of what you enjoy then your task is made a little easier. If you like medium bodied cigars then you can just read the strength labels and make a wise decision. If you are a fan of maduro cigars or a cigar made with a particular wrapper, then with a little label reading you can easily find a new cigar to experiment with. I always encourage folks to buy what they are comfortable smoking, but I encourage them to at least pick a stick that may be outside their comfort zone. It’s good to expand your horizons a little at a time. Don’t ever buy a box or bundle of cigars you don’t already know you are in love with, but it’s ok to grab a single stick or two.

For the novices I say, welcome to the wonderful world of cigars. If a few hours of stress-reducing relaxation are what you are looking for, then the humidor is the place for you. I think it is important that your first cigar experience should be a great one so make sure you don’t bite off more that you can chew or smoke. This means that you should go mild. Make sure you limit your choices to cigars with the strength code of A. Look for Connecticut shade wrapped cigars, those that contain Dominican olor filler, anything that is mild. Macanudo has long been the cigar recommended for beginners, but your choices certainly aren’t limited to that. There also a lot more “infused” cigars which are also great introductory smokes. As with the veteran cigar smokers, I also encourage the novices to expand their horizons and after a few trips to the store, go ahead and pick up a medium bodied cigar or pick up a mild to medium maduro. The darker leaves will open your palate to a whole new world of flavors. Just take your time and don’t rush in too fast.

We are fortunate to live in a golden age of cigars. There has never been another time in history when the cigar connoisseur has had so many options. Whatever your level of experience or taste preference is, I am sure there is something in our humidor for you. Just stop in and we will be glad to help.

Long Ashes,

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

The holidays are upon us and it’s time to pick up all of your celebrating needs. For me this means a trip to the store to pick up some of my favorite winter warmers and Christmas beers to share and enjoy while decorating and celebrating the season. While pondering all the choices I began to wonder where these delectable creations came from and what they are made of so I did a little homework and found that:

Winter warmers and Christmas beers have several different definitions and come from several different back grounds and traditions.

These beers stay by you longer than a summer thirst quencher; these brews tend to have a higher ABV and deliver more nutrition. They’re heavier and thicker due to less water in the mix.

Oftentimes these beers enhanced versions of the brewery’s flagship. In other cases it’s a medium-bodied dark beer with full-flavored spices. Many feature large amounts of dark and black barley and the hops are usually understated with a few startling exceptions like New Belgium Accumulation and Sierra Nevada Celebration.

Yeasts winter warmers can range from wild to clean and usually adjuncts are used, but not limited to, fruit, spices, herbs, chocolate, honey, candied sugars and pretty much anything the brewer can dream up to create some wonderfully amazing and wild flavors.

Depending on where you’re from in the world depends on the history. If you’re in the USA, there were several breweries that, in 1935 shortly after Prohibition, produced holiday beers. But they were not available year after year. In 1975 Fritz Maytag brewed a special ale with a new recipe as a gift for his family and friends. This beer was—and is still—known as "our special ale." It is a uniquely spiced winter warmer with the recipe changing slightly every year, just like the label of a hand drawn evergreen tree.

If you’re in Belgium, the Benedictine monks would save special ingredients or spices that were rare and expensive and add them to the mix to create a brew bigger and bolder than anything else they had in their repertoire to celebrate the birth of Christ.

Living in Florida we don't really fall into the winter category, however I do agree with Men’s Health when they wrote, "Choosing a beer is a lot like dressing yourself; you don't have to take the weather into consideration, but you’re going to be a lot happier if you do." So taking the weather and all I had learned into consideration, I headed back to the store and chose several brews hoping they will become favorites I can add to our yearly tradition. In no specific order, my holiday beer list is:

Ommegang Abbey Ale

Samiclaus

He'Brew Jubilation

Scaldis Noel

Great Divide Hibernation

Sierra Nevada Celebration

Founders Backwoods Bastard

Cigar City Winter Warmer Warmer than winter

Now the question is: Will you take the weather into consideration and find a winter warmer to warm you? Or will you stay with a warmer weather beer?

Happy holidays and happy celebrating!

Heather Fassett, ABC Fine Wine & Spirits Beer Consultant

Follow her on Twitter @abcbeerheatherf

I’m setting the bar pretty high with that title, but I’ve learned to change the paradigm when pairing family get-togethers. Even if I pair the meal perfectly with my wine selection, I’ll disappoint someone in my family because they loved something else more than my perfect pairing. So that is my secret to a perfectly paired Thanksgiving repast: pair the family members/guests rather than the meal.

My French grandmother loved Vouvray, my American aunts needed that blush of White Zinfandel, my English grand aunt and Scottish grand uncle preferred an Aussie Chardonnay, while my mom still requires Beaujolais Nouveau, which she almost never finishes, preferring to try what I bring for myself and then proceed to finish what I bring, leaving me to the Nouveau. It’s a tradition to have a Nouveau, so I honor the tradition (and bring an extra bottle for me, just in case). I tend to like bolder reds, so I’ll bring a Zinfandel or a Petite Sirah, though I’ve brought Aussie Shiraz, Argentine Malbec, Italian Ripasso and Spanish old vine Garnacha over the years. I like a little novelty, so I’ll pick the new version of something I’ve loved in the past. Choosing Zinfandel and/or Petite Sirah is almost like choosing America’s very own grape (though they both originated in Europe). Personally, I just don’t love Muscadine enough to make it my indigenous varietal of choice, though it is the only truly North American grape. This year to honor my American father I’m bringing the 2011 Nontypical Red Blend from Lake County, California. Nontypical because it blends Zinfandel and Petite Sirah with Cabernet Sauvignon, so I get the best of both worlds: abundant fruit to pair with cranberry sauce and great tannic structure to give depth and finish. Because it’s a blend, it’s not too heavy for Turkey Day, though it is heavier than a Nouveau, but I like them bold and fruity.

In the past I tried to enforce pairing rules and used the tried and true duo: Chardonnay and Pinot Noir. The Chardonnays were not “sweet” enough for some, and were too oaky for the rest. Occasionally I’d hit a goldmine and take out two or even three with one choice, like Viognier. Floral and fruity, it could work for both a Vouvray and an Aussie Chardonnay fan, since it also has a hint of butteriness on the palate. The fruity nose might even fool my White Zin aunts (or if need be, I can add a packet full of Splenda), but you don’t find these double duty wines every year. For a white choice this year I’m choosing a French Viognier: one, to honor my mother’s heritage and two, in remembrance of past Thanksgiving successes. The 2012 Pic & Chapoutier Viognier will be an excellent Thanksgiving wine that balances floral fruitiness and mineral acidity, so I’m bringing it.

The Beaujolais Nouveau is non negotiable, even though there are fewer of us Nouveau-ites each year. I’d choose bolder producers of Beaujolais Nouveau like Jean St. Honoré. This Nouveau has some gumption and a little more depth, or you can pick last year’s Beaujolais Villages for some oak aging to give complexity. In the end, for a peaceful repast full of thanks and giving, pair the family first, and the feast second. That shows real familial love. Happy Thanksgiving!

Daniel Eddy

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

Wine Pairing Examiner for Examiner.com

It amazes me sometimes how someone will spend 20 or 30 minutes selecting the perfect cigar, then take time clipping it to perfection, then commence to lighting it as if it were the Olympic torch.

There are a lot of ways to mess up a great cigar experience, but the most common one I run into is improper lighting techniques. So before you set fire to foot, please read over these few pointers.

First of all, you need to select a quality lighter, preferably a torch that uses premium butane. I know that most traditionalists would say that you should use a non-sulfur match or cedar spill (scrap of Spanish cedar). This would be fine if we are all lighting our cigars inside a closed room with no draft. Since most of us imbibe outdoors, it's important that you possess a good torch lighter.

Good torch lighter doesn't mean you need to spend $100-$300 for it. Most torch lighters start in the $10 range, but I would avoid going the cheap route. I'm not going to endorse a particular brand here, but spending $50-$75 on one that has a lifetime warranty will save you money and lots of headaches.

Once you have your cigar torch it's important that you use it correctly. Please remember you are not spot welding a bumper onto your pickup truck, you are lighting a cigar. After clipping or punching your cigars, take a few pre-light draws. If you are happy with the results then remove the cigar from your mouth and carefully begin toasting the foot. To properly toast the foot, hold the lighter far away from the cigar and move it in until it begins to char the end of the cigar. Rotate the cigar until the entire foot is black.

Now that the foot is nice and toasted it is time to really get it going. For this, you put the cigar in your mouth and then, keeping the lighter the same distance used for toasting, light it and slowly turn the cigar. After taking a few puffs, remove the cigar from your mouth and blow on the ash. The entire foot should glow red. Any spots that remain black—carefully touch them up with the lighter. Repeat the process slowly until the entire foot is completely glowing red when you blow on it.

Now you have lit the perfect cigar and it should burn evenly for the duration of your smoking experience. If for some reason you set your cigar down for a little too long and it extinguishes itself, no worries. Just knock off all the ash and repeat the lighting process.

It's important that you practice these techniques, so stop in and buy plenty of cigars so you can test out your new skills. Just remember to light it right.

Long Ashes,

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

After the fun times going to Fort Collins and New Belgium breweries, it was time to go to the first night of the festival. It was located in downtown Denver inside of a giant convention center coincidently on Stout Street. When we arrived we were amazed to see rows and rows of beer vendors and an endless sea of people milling about tasting one ounce pours in their souvenir GABF shot glasses. The noise was a muddle of talking with no real discernible words.

The Colorado Convention Center (and the top of my head)

My mission was to try as many beers and breweries I could that I have read or heard great things about and would probably never get a chance to try again. The big ones were Russian River, Three Floyds, Surly, Unita, Clown Shoes and Half Acre. It was sorted by region but I, being a guy, decided to roam around and see what looked good as well as keep an eye out for these.

My ultimate quest was Russian River’s Pliny the Elder and Younger, also Three Floyds’s Dark Lord. I shuffled through the maze of bodies and looked at all of the vendors. I found Surly first and tried Furious and Coffee Bender. It was very crowded but I soon found out that this was tame compared to what was in store for the third night when they announced the medal winners. I tried a few others and located Russian River just in time to try Pliny the Elder; Younger was unavailable. Three Floyds was closed to my dismay.

Chris, Merchandising and Inventory Planning Manager for ABC was in the group and informed Meghan, one of ABC’s social media gurus, and I that we had tickets to a special beer and gourmet food pairing. Unfortunately, with only 10 minutes left, most of the food was consumed and there was very little beer left in the side room where that event was held, so we went back to hunting for more good beers.

Evan Kaye, Chris Larue and me at the fesitval.

I remembered that in the latest issue of BeerAdvocate magazine they did a nice spread on the brewery Funky Buddha located in Boca Raton, Florida. I had heard good things and decided to get some samples before the lines got too bad. It turned out their beers are fantastic! I tried their Maple Bacon Porter, No Crusts Peanut Butter and Jelly Ale and Last Snow, another American porter. After that I went on a tasting spree and tried everything I could think of that I remembered good reviews for. By the end my tongue was completely numb and we all went home to re-energize for the next day’s brewery tours and second round of the festival.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeeradams

With “sparkling” days soon approaching us, I thought I would mention a trip we took to one of California’s best sparkling wine producers, Mumm Napa. As you all must certainly know, just because a wine has bubbles in it doesn’t qualify it to be called “Champagne.” This is iconic name is used only to describe the sparkling wines made in the famous northern French wine region of Champagne. There are a couple of other guidelines that must be followed, but we will talk about those a little later. For now, a little bit about Mumm.

The story began, of course, in France where the famous Champagne house G.H. Mumm decided to form a winery in California, and what better place to do that than in Napa Valley? So in 1986, using all the techniques of sparkling winemaking they had been using and refining in France for over 150 years, Mumm Cuvee Napa was created.

Guy Devaux established the winery, and though he passed away in 1995, his over 40 years of experience helped to solidify Mumm Napa as one of the top producers of bubbly wines outside of France. All the grapes used in Mumm’s wines are grown in Napa; they are gently pressed, and the important process of undergoing the secondary fermentation in each individual bottle begins. The winery's master-winemaker, Ludovic Dervin, continues Champagne's long-established traditions in each bottle of these wonderful sparkling wines.

We were taken on a complete tour of the winemaking facility along with a tour of the winery's art collection. We were then treated to a sampling of some of their delicious wines out on the patio overlooking Napa Valley. It was a beautiful day in the Valley and a perfect setting to enjoy the wines that Mumm Napa creates. As we took in the view, we sampled Mumm's Brut Rose, a wine that the Wine Spectator gave a 90 point rating. We also tasted Mumm's Brut Prestige and a glass of the winery's still wine, Mumm Napa Chardonnay. The two wines I really enjoyed and that I thought stood above the rest were the 2007 Mumm Napa DVX and the 2007 DVX Brut Rose; these were both exceptional wines.

They also do a couple small production wines, one that is a tribute and collaboration with the world famous musician, Carlos Santana. The 2007 Santana Supernatural Brut is a very nice sparkler showing some subtle flavors of brioche, apple and a bit of tropical fruit. Mumm Napa also did a tribute bottle with a label dedicated to two-time World Series Champions San Francisco Giants.

We left the relaxing patio visit for our lunch that was served in the glass-enclosed salon, again with a gorgeous view of the vineyards. We had a lunch of the fresh bounty that this part of California is well-known for and with each course we enjoyed a glass of great Mumm wine.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinekena

I guess it's human nature to take for granted your old friends. I know at times I am guilty of this behavior. I just expect good friends will always be there when I need them.

At ABC Fine Wine & Spirits we have sold the wines of Fattoria Poggerino since 2006. While eight years is a relatively short time, I do consider Poggerino one of our most reliably consistent "old friends."

The Fattoria Poggerino is a small, organic and biodynamic family-run winery located in the heart of the Tuscany's Chianti Classico zone. The winery is one of the properties of a large estate which used to belong to Prince Ginori Conti, a decendant of one of Florence's oldest families. Since 1999, direct decendants of Prince Ginori Conti, Piero (winemaker) and Benedetta (public relations) manage this beautiful, historic estate.

Long before we discovered this gem in Chianti Classico, Poggerino was racking up 90+ scores in the wine press. I was thrilled to see in the October 31, 2013, issue of the Wine Spectator Poggerino continuing to receive scores worthy of a world-class winery. In the photo, Poggerino Chianti Classico stands shoulder to shoulder with some of Italy's greatest and most expensive wines.

We currently carry both the Poggerino Chianti Classico and Chianti Classico Riserva.

The Chianti Classico Riserva Bugialla 2007 -

"There's lovely balance in this Chianti Classico with pretty sangiovese character that shows cherry and blackberry aromas and flavors with a polished texture. Only 575 cases made. 90pts." - Wine Spectator

The Chianti Classico 2010 -

"Bright and well-endowed with pure cherry, raspberry and black current fruit, shaded by tobacco, licorice and mineral flavors. Elegant, intense and persistent, with a long aftertaste of fruit and mineral. 93pts." - Wine Spectator

If you're looking for a terrific bottle of wine to take home tonight regardless of the vintage, take home one of our old friends, Poggerino Chianti Classico.

Poggerino wines

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

It's been a while since I've updated folks on all of the new items we have recently received in our warehouse and stores. The coolest thing is that we have most all of our Christmas holiday sets in. Now, I know it's just a week past Halloween, but I personally think it's never too early to put out the Christmas goods. Especially when those wares include cigar gift sets. I promise that whether it's a cigar set with a lighter, cutter, multi-tool, ashtray, shot glasses, or even wine tools, ABC has you covered.

This year our friends at Altadis created some wonderful sets for their customers who also service the adult beverage consumer. This year you will be able to buy some Romeo y Julietas with wine tools or shot glasses. They've also provided us with a nice set of H Upmann cigars and shot glasses. We also added a set that includes an ashtray. New for 2013 is a nice ceramic Brick Ashtray that is accompanied by three Brick House cigars.

Another new addition is a Nub set from the fine folks at Oliva that comes with four cigars and a high quality cutter. You will also find a couple of great Rocky Patel sets and of course the Gurkha Godzilla pack. I received more comments about the Gurkha set and the great price we offered it at than any other one we sold last year. If you aren't familiar with the Godzilla pack, it comes with over $100 worth of cigars and a nice cigar multi-tool, and all at the cool price of under $40.

Our new items don't end without gift sets. We have a dozen or so new cigars coming into our stores over the next few weeks, including Sam Leccia's Black and White, Nica Rustica and Kentucky Fire Cured from Drew Estate, CAO Flathead, and La Gloria's Trunk Show.

I could spend the next four weeks describing each of these new additions to our humidors, but for today I will focus on erthe La Gloria Trunk Show. To understand these limited release cigars I must first explain the concept and reasoning behind them. I have visited several cigar factories over the years, but I don't think anyone with as much tobacco inventory as the folks at General Cigar. It is General that produces many of the world's biggest power brands. Punch, Macanudo, Partagas, Hoyo de Monterey, and La Gloria are just a few that fall under their giant umbrella. With so many brands, a seemingly endless supply of tobacco, and some of the best tobacco blenders on the planet, it's only natural that they would create some really unique cigars.

This year they released two trunk show cigars for brick and mortar stores only, the YG-23 and the MG-08. Due to the rare nature of the tobaccos used, only 500 boxes of each were made. I was actually concerned that we wouldn't be able to acquire any since we were scheduled to meet with General Cigar late during the 2013 IPCPR Trade Show. But my friend Yuri Guillen, Team La Gloria master blender, made sure he set aside a few for us. We were able to procure 5% of their total production so I would say that he did a good job of looking out.

So what do the names mean? I know that YG-23 and MG-08 sound like Cold War acronyms for Soviet weaponry, but their meanings are quite simple. They are named for their blenders Yuri Guillen and Michael Giannini. Good luck with either one of them ever sharing what the exact tobaccos are in the cigars. You would have better luck swiping the Coke formula or all eleven of the Colonels secret herbs and spices.

All I can tell you is that both are great cigars. The YG-23 is the power stick of the two. If you like a full bodied smoke, then this one is for you. Yuri loves bold cigars and when he discovered that I had similar tastes during my last trip to the Dominican Republic, he spent the remainder of my time there seeing if he could blend one too strong for me. He did come close on one occasion, handing me a cigar that had me a little light-headed...but I prevailed. Dare I say, close, but no cigar? Anyway, the YG-23 is a reflection of the man who made it and I consider it a very special cigar.

The MG-08 is a little milder, and it's blend is 100% top secret as well. Both of these cigars have a smokeable band, which means that the bands are made of tobacco and don't have to be removed no matter how long you smoke the cigar.

I hope everyone gets a chance to try one of these very limited edition cigars. Once this years' supplies are gone then that is it for the 2013 version of the YG-23 and MG-08. Next years' cigars will incorporate a different blend. Make sure you grab a few of these and if you can, save a few to compare to next years' version.

Long Ashes,

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

What was your first? After being in the business for well over twenty years, I’m not sure who was my first Petite Sirah. Maybe it was the Bogle Petite Sirah? I can see the original pheasant on black label. Or perhaps it was Guenoc? I vaguely remember a pink label having a cameo. But only when I discovered some of the richer, old vine Petites did I become besotted with the grape. Like Zinfandel, it can reach heady heights of flavor and alcohol content (some can broach 16% alcohol), but unlike Zin, it has a little more garrigue and black pepper like its Rhone relative Syrah, giving an earthy complexity. Most experts define Petite Sirah as Peloursin and Duriff, the latter being a cross between Peloursin and Syrah. Petite Sirah tends to have more explosive fruit than the typical Syrah, and region can certainly have a major impact. Two of my favorite spots for California Petite Sirah are Lodi, in the Sierra Foothills, and Lake County, just north of Napa Valley.

From Lake County, I’ve recently enjoyed the High Valley 2011 Petite Syrah (you can use a “y” or not use a “y” though most people agree on the “i” spelling to further differentiate Petite Sirah from Syrah/Shiraz). This wine exploded in my glass like a gigantic fruit bomb. Cassis, loganberry and black cherry jump out at me with a secondary layer of spice cake and vanilla, thanks to some judicious use of oak, which also brings some structure and hints of toast. The overall sense of this wine is lush and ripe, almost a dizzying ripeness, yet it finishes with some good acidity and maintains spice. All of this for just $15? What a bargain! We can thank our good friend Clay Shannon, of Shannon Ridge, Cross Springs and Vigilance wines for this incredible, and sustainable, Lake County Petite Sirah.

Views of Clay Shannon's high valleys in Lake County, California

From Lodi, we tried the Seven Sinners 2010 Old Vines Petite Sirah. My first sense of this Petite Sirah is brooding. It is dark and dense, yet a little more reserved than the High Valley, with a hint of elegance. Yes, “brooding elegance.” Who’d a thunk it?

Blackberry compote on puff pastry would be my second sense of this wine, with hints of white pepper on the palate. There are tannins, but of the softer and smoother type, though it finishes with hints of cedar as well as oak and vanilla. There is still enough acidity to make it a fine food pairing wine. Robust and expressive would be my final description, yet not quite as explosive as the High Valley, making it a nice contrast. At $17 per bottle we are still at a very affordable price, and I might pair these two Petite Sirahs with slightly different meals.

It certainly helps that Petite Sirahs generally pair with many of my favorite foods, like barbecue and grilled meats, bringing on the sweet, spicy and smoky flavors. I might pair the High Valley with pork tenderloin in a fruity marinade or with a vegetarian fare like a sweet potato, kidney bean and coconut milk casserole. The Seven Sinners might work a little better with a pepper-rubbed steak, or smoked pork with southern sides like Hopping John and collards. If you haven’t had a lot of Petite Sirah, then these are two great ones to start. Even though it originated in the Rhone Valley, Petite Sirah has become a United States grape, like Zinfandel. This makes it a fine wine to pair with Thanksgiving, since it can work well with turkey or ham and would pair nicely with the array of sides we associate with the holiday. Try a Thanksgiving with Petite Sirah and you will be pleasantly surprised. Enjoy!

Daniel Eddy

Northwest Florida Wine Supervisor for ABC Fine Wines & Spirits

Wine Pairing Examiner for Examiner.com

There is no need to travel to Bordeaux this season—just in case that was on your to-do list! ABC is hosting not one, but two separate Bordeaux wine tasting events—one this weekend at select ABC stores, and later The Bordeaux Grande Tasting will be held on January 15^th at The Rosen Shingle Creek Resort in Orlando.

This Saturday, November 9^th, from 2-5:00 p.m. we’ll be pouring three red Bordeaux wines:

Château Haut-Pommarède 2010—Graves, Bordeaux, France

This vineyard of 9 hectares is planted in 35% Cabernet Sauvignon, 50% Merlot, 10% Cabernet Franc and 5% Malbec. The wine shows deep purple color, notes of black fruits and spices with an underlying mineral structure, a fleshy middle and ripe tannins.

Château Thuillac 2010 – Côtes de Bourg, Bordeaux, France

This small vineyard of 7.5 hectares east of the city of Bordeaux is 70% Merlot and 30% Cabernet Sauvignon. The wine opens with bright ruby color followed by red fruit and spice notes with a touch of oak. The suppleness of the Merlot shows in the texture and the silky tannins show the quality of the 2010 vintage.

Croix des Bardes 2010 – St. Émilion, Bordeaux, France

The blend is 65% Merlot, 30% Cabernet Franc and 5% Cabernet Sauvignon. The 2010 vintage was excellent with all of the pieces falling into place, and this wine shows the ripeness and balance of the vintage. The wine leads with deep ruby color followed by aromas of plum and current with a touch of oak, a fleshy middle and firm balanced finish.

To view the list of stores participating in this wine sampling, visit this link: http://bit.ly/1aR9LCO.

And the grandest of all wine tasting events, happening early next year, is The Bordeaux Grande Tasting. In what is becoming an annual event, owners and managers from some of Bordeaux’s top estates will be back in Orlando for this special tasting. Last year, thirty-nine château owners and managers came to pour fifty-four wines. Over 150 people attended and at least as many are expected this year, if not more. The tasting will be Wednesday, January 15, 2014, from 7:00-10:00 p.m. in a ballroom of The Rosen Shingle Creek Resort, located at 9939 Universal Boulevard, Orlando. More information and tickets to
this wine tasting can be found on ABC’s website: abcfws.com/BordeauxGrandeTasting.

There are many charities that do a lot of great things. But I can't think of many that not only allow one to give to a great cause, but to also get a couple of great cigars. The Cigar Family Charitable Foundation does just that. When someone purchases one of their Toast Across America packs, 100% of the proceeds go to the foundation. Thanks to the generosity of the Newman (JC Newman Cigars) and
Fuente (Arturo Fuente Cigars) families, all of the administrative costs are underwritten, which means every cent goes to the cause.

So what is the cause and what are the cigars in this very limited edition cigar set? Let's first talk about the charity. For over 30 years the Cigar Family Charitable Foundation has been making a difference in the Bonao Region in the Dominican Republic. Although this area has long provided the world with some of the greatest cigar tobacco, the same can’t be said for the living conditions of many of the inhabitants. Things that most Americans take for granted, such as electricity and clean drinking water, were things that were a rarity in this region.

What started as a project to expand a local school has grown into a 23-acre Community Center, including a Primary School, a high school, a health clinic, an amphitheater, sports and recreational facilities, an organic farming area and safe drinking water stations. They have also added a community electric supply network coupled with a solar backup system.

Some of the results of their efforts include a 1% school dropout rate, compared to the national average of 20%. Standardized test scores at the Cigar Family Schools have not only doubled since the school opened, but they are the highest scores in the region. Students are also taught both English and French, a feat most American schools can't accomplish.

As I looked over the charities latest quarterly report, they reported some great news from 2012. They boasted a school-wide GPA of 90 (38 before the foundation), a less than 1% student absentee rate, and a dropout rate of 0%. Probably the most impressive statistic is the fact that 92% of all graduates enrolled at the university or vocational school.

So now that we know how great the charity is, how about the cigars in the Toast Across America pack. Well, they certainly don't disappoint. This year there are two amazing cigars enclosed in a beautiful handmade cigar box. An Arturo Fuente Destino al Siglo Anniversario Torpedo (6.5 X 52) and a Diamond Crown Black Diamond Torpedo (6.5 x 52) make up this special duo. Both of these cigars were specifically made for the toast pack, which adds to the value of this wonderful cause.

I didn't think it would be right if I didn't smoke one of these cigars while I typed this so I "forced" myself to smoke one of the Black Diamonds. Let me say it was a great decision. This cigar often gets lost in the shadows of its Connecticut Shade cousin, but this stick is what a good maduro is all about.

The wrapper on this cigar is five year old Connecticut Broadleaf, while the binder and filler are listed as being Dominican. Although I don't know what the exact makeup of these tobaccos are, I do believe it is a nice mix of both olor and Cuban-seed. There is a subtle sweetness to this cigar that one might attribute to some Brazilian tobacco, but it isn't as pronounced as it would be with Mata Fina.

The cigar smokes easy and the burn was even to the very end. I was impressed with the coolness of the smoke. There were some nice cocoa and espresso flavors, but everything blended together nicely. As a fan of maduros, especially those encased in well-aged Connecticut Broadleaf, I found this one to be medium strength. Definitely a cigar that I would recommend as a first maduro for the novice smoker. I smoked it for about 90 minutes and not once did I have to relight or touch it up.

If you would like to pick up one of these toast packs, you will have to act quickly. They are scheduled to hit our shelves next week, but with only 150 units, they will not last long. They will be distributed to 30 different stores* (see below) so there should be some in every market. Just ask the folks at your local store if they have it or are getting it in.

Just remember, the best part about smoking these limited production cigars is all the good your money will do for the children in the Dominican Republic. You will literally be making a difference, one cigar at a
time.

Long Ashes,

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

*stores carrying this pack: 4th St.. St. Pete, Ocoee, Crosspoint Dr. Naples, Oviedo, Ponte Vedra Beach, E. Tamiami Tr. Naples, Apalachee Pkwy Tallahassee, Kennedy Blvd Tampa, Ocala, Gandy Blvd Tampa, Newberry Rd Gainesville, 5454 Thomasville Rd Tallahassee, Altamonte Springs, San Jose Blvd Jacksonville, Lake Mary, Alafaya Trail Orlando, Dale Mabry Hwy Tampa, Palm Beach Gardens, Viera, Brandon, Bradenton, Fleming Island, Coral Springs, Port Orange, Wesley Chapel, Oakland Park, Fernandina Beach, Largo, Jupiter, Palm Coast

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