Brew Hops & Wine Stops

Could this possibly be true with all the warnings that are out there on how bad alcohol is for you? I decided to dig a little deeper into the health benefits of craft beer, and this is what I found:

Heart Health

Beer is good for the heart! A major ingredient in beer is hops. Hops contain polyphenols. What are polyphenols, you ask? They are a type of antioxidant that help to lower cholesterol and fight cancer.

Stress Relief

A nursing health study of over 70,000 women between the ages of 25 and 42 found that those that drink moderate amounts of beer (one beer for women, two beer for men) had lower blood pressure than those who consumed other alcoholic beverages.

Calcium.

Beer contains Calcium and Silicon (soluble Silica) which helps build strong bones, teeth, and nails.

Cognitive Function and Memory Disorders

A study done by Rush University Medical Center found that "Moderate drinkers are 23% less likely to  develop memory problems (i.e. Alzheimer's and Dementia).

Healthy kidneys

Beer helps flush your kidneys, lowering the risk of kidney stones.

Possible Prevention of Diabetes

Beer increases insulin sensitivity thus helping protect against diabetes.

Remember not all beer is made the same; some craft beer has 30 times the amount of hops than mass-produced beer. So don't wait—most cognitive disorders are non-reversible, and it’s never too early to try and protect against cancer, high cholesterol, high blood pressure, kidney stones and diabetes. Who knows, that nice hoppy or dark beer you’re getting ready to enjoy could possibly prevent a stroke and/or increase your life span. Heck, don't take my word on it, drink up and find out for yourself! 

Nadine Sweeten, ABC Fine Wine & Spirits Beer Consultant – Sarasota

Follow me on Twitter @abcbeernadines

“Difficult” and “challenging” seems to be the common set of buzzwords associated with many European wine regions during the harvest of 2013.   

The whispers of a problematic growing season in Bordeaux and hailstorms wreaking havoc in Alsace and Burgundy travel fast within wine circles. On initial assessment, it appears 2013 could be categorized as a wet year in Italy, Germany, Portugal and Spain with a rain-plagued spring followed by more precipitation during harvest, a familiar refrain.

Although fickle weather posed more than just minor problems throughout the continent, taking a deeper gaze into our crystal ball reveals that not all is doom and gloom.

Preliminary reports on the 2013 vintage in Spain show a bit of promise, especially in some of the classic DOs.

It was a deluge in Iberia during the winter and early spring with rainfall close to 25% more than normal.  I can attest to some of this, as I spent a rain-soaked week exploring parts of northern and central Spain last March.  Normally this would be a recipe for trouble, but the country as a whole had been coming off a succession of drought years and the additional rain was actually a boon to many.

First the good news:  The highlights include Rioja, where producers picked healthy fruit in mostly dry weather, leading to balanced wines with ripe sugars and elegant profiles.  Further west in the appellation of Toro, a similarly dry autumn also produced potentially very good wines.  In Priorat, harvest stretched late into November, but winemakers are already touting a successful harvest.  Some are comparing the quality of 2013 to other excellent vintages like 2001 and 2004.

The shortcomings appear to be primarily in Galicia, where enologists in Rias Baixas and Bierzo had to work very hard to keep grey rot at bay in their vineyards.  The one silver lining is that these areas are traditionally prone to wet weather, so local producers are accustomed to dealing with these challenges.

Ultimately, the proof will be in the bottle.

Jim Greeley, Southwest FL Wine Supervisor

Follow me on Twitter @ABCWineJimG

I have been to my share of tastings, events and trade shows—enough to know they come in all shapes and sizes. Some are a flurry of wines in packed rooms with barely a chance to ask questions and take away any useful information. Others are more elegant affairs where one on one is the norm, and the opportunity to really taste and learn is at your fingertips!

Such is the case with our annual UGC Orlando, held on Wednesday, January 15th at the Rosen Shingle Creek. We hosted this event last year and attendees had the opportunity to taste nearly 50 wines from some of the top estates in Bordeaux. Tables staffed with wine professionals and estate owners happy to share their insight and a few secrets.

This year, we were fortunate to repeat the success of last year, again with 30 tables pouring 50 wines, all Bordeaux, to a crowd of nearly 150 wine smart, savvy guests who are looking for conversation and information. Add to this top quality gourmet delights and you have the recipe for one if the best wine events in the state!

Francois Despagne and Myself

It would be difficult to choose the best wines—all were from the 2011 vintage... A misunderstood vintage for certain and many of the offerings still a bit youthful and needing a few years to express their charms. But these wines were delicious! Not light or angular, but colorful and packed with flavor, weight and more near-term pleasure. Clos Marsalette from Pessac-Leognan was one of the crowd favorites… open and expressive. As was Ch. Clinet, one of my favorites. And Leoville Poyferre, Canon La Gaffeliere and Pichon Baron to name a few. Like Last year, Domaine de Chevalier White was stunning!

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

Hello again to everyone.  I am back again after a short hiatus.  Coming back in to begin again, I had been wondering what to write about—and then it came to me.  I am going to teach my husband how to taste wine.  We have been together 6 years and he always jokes with me that all he tastes are grapes, no matter what wine it is…

Friday night I brought home two wines so different from each other it was going to be an easy start, Maison de la Cabotte (French Pinot Noir) and Shannon Ridge Home Ranch Cabernet Sauvignon (from Lake County, CA). I even used two neutral glasses to keep everything even.

First was the sense of sight, and you could tell the difference in color so he knew they were two different wines.  Before tasting I had him search online for a wine tasting wheel so he had a plethora of adjectives.  Then came to swirl with his nose in the glass…while looking at the adjectives I asked him what he smelled.  I asked for 3 words, and he came up with: berry, fig and prune.  I always say there is never a wrong answer.  Then came taste, he let me know it was light and it didn’t linger too long.  I helped him with some of the wording.  When I asked what he thought it was, he let me know I always get the wine so he didn’t know grape names—now I know I need to give him all my information when I order or bring something home.

We then went to the second glass of wine and these adjectives were Pine-Sol, clove, potpourri and cassis.  After he tasted he agreed it was heavier and lasted longer (I then spoke of tannins and how the thicker skins soak longer in the juice).  He said it felt like it tenderized his tongue. I do have to say, the second night there was Cab Sav left over and as my hubby poured it he looked at me, and actually said “I taste chocolate notes now.”  I grinned very wide; my experiment is working!!!!

He said he liked the first one better which surprised me; I would have thought bigger fruit would have been more his style. Next week we will try two more wines.  I don’t know which two yet.

Kathleen Anderson, North/West FL Wine Supervisor. Follow me on Twitter @abcwinekat

These days everyone is looking for a deal on everything they buy—and I am no exception.  When it comes to wine, many people don’t want to make the mistake of spending their hard-earned money on a wine that will fall short.  I am lucky enough to have a job where I have the opportunity to try some great wines at all price levels.  There are many wines I have had where say something like, “That’s not bad for $x”.  Or, even better, “This is only $x??!!”  Of course, there are more of the former than the latter, but I’ve discovered a few foolproof wines that always impress (myself, at least).  At restaurants, in the wine aisles, these are the wines I find myself always going to when someone challenges me to find the best wine for the price. 

For reds, I always head for Rhone.  Which one, you ask?  Take your pick.  Every single price level will make you feel like you stole it.  From the $12 Xavier Vins Cotes du Rhone to the $30+ Domaine Durieu Chateauneuf du Pape, these wines always satisfy.  These easy-drinking reds pack a lot of flavor and aroma (fresh berries and spice) with a medium body and smooth tannins.  These also are a great alternative to Pinot Noir and pair just as well with pork and chicken.  The intensity and drinkability also works well with pizza (we’re on a budget here, right?)

For whites, I bypass the Chardonnays, Pinot Grigios, and Sauvignon Blancs and head straight for the Spanish section for a nice Albarino.  For the same price as a somewhat decent Chardonnay ($10-$15), you can pick up this fragrant dry white (think apricots and pears).  These whites will tease your palate with crisp minerality and tropical notes while pairing perfectly with seafood, chicken and pork (think prosciutto or, even better Iberian ham).  The balance of these wines rival Chardonnays, costing twice the price and are always good, whatever the price.

Bill Dahl, Wine Consultant at ABC Fine Wine & Spirits Lakeland (4319 S. Florida Ave.) Follow me on Twitter @abcwineBillD

It was certainly fun putting together our list of the ten best cigars of 2013. I have received a lot of positive feedback from folks who read our blog post last week, breaking down cigars 10 thru six. Today we unveil the Top Five Cigars of 2013. Remember, the criteria for this list is rather simple. The cigar just needs to be available at ABC Fine Wine & Spirits and it has to be a favorite of both Steve Mungeer and myself.

Coming in at number five is the much anticipated 2013 release from Mr. Sam Leccia. Sam, the creator of the very popular Nub cigar line for Oliva, decided to go out on his own and create his own line of cigars. It took nearly three years but he has finally delivered us the first cigar bearing his name. The cigar we rate at number 5 is the Sam Leccia Black and it incorporates some very interesting tobacco in the filler. He uses a fire-cured tobacco, which he calls dark-fire, to add smokiness to the flavor. This unique flavored leaf absorbs the smokey flavor from oak and various other hard woods that are burned inside the curing barn. It provides a nice touch to the cigar but doesn’t completely overpower the original blend. Sam already had a blend in mind for the black but when he came across the dark-fire tobacco he loved how it enhanced the flavor. It is the perfect companion for a glass of bourbon.

Chris Gwaltney:  “I can’t think of a better cigar to have with a glass of single barrel bourbon than the Sam Leccia Black, the two were made for each other. Its Habano wrapper, Nicaraguan Rosado binder, and blend of wonderful filler leaves, including some dark-fire, make for a wonderful smoking experience. It’s not your traditional maduro, providing some pepper notes along with a nice nuttiness. It is the mild oak and vanilla flavor that set this stick apart.”

Steve Mungeer:  “It is great to see Sam Leccia back in the cigar business and his Black selections come right out of the gate with an incredible smoke. The introduction of “fire-cured” leaf in the filler is what makes this cigar special. Fire cured leaf is the result of using hardwood fires in the drying process which imparts a smoky taste into the leaf. The Black toro has just the right amount of this leaf in the filler to give it that special flavor and aroma without going over the top. The key to this cigar is the blend…it is perfect and gives a rich and flavorful smoke that is mellow and keeps you wanting more.”

Number four on our list is Padron 64 Diplomatico Maduro. Yes, I know that this one is number four on another list. Steve and I thought that this was the best offering from Padron and its spot at number four just happens to be where our ranking system placed it. Padron is a name that has become synonymous with quality and this cigar is no exception. Complexity is another reason that this cigar stands out from many of its peers. There are so many different flavors, from nutty to coffee, and it’s rounded out with a mild sweetness. It’s also a box-pressed cigar and is as attractive as it is flavorful.

CG:  “The 1964 Anniversary Diplomatico Maduro is what happens when master craftsmen get their hands on some amazing tobacco. This eye-catching stick, packed full of sun grown Nicaraguan tobacco, provides a robust yet flavorful smoke. Lots of spice and tons of luscious smoke will have you heading back for more. In my opinion, dollar for dollar this is the best cigar ever produced by Padron.”

SM:  Padron is well known for all their quality cigars and the standout for me is the 1964 Anniversary Diplomatico Maduro. This cigar is at the top of the charts for maduro lovers. It is dark, it is rich, it is packed with flavors of nuts and raisins. Perfect draw and even burn…flavors that are upfront and smooth from beginning to end. Complex and not a cigar for the novice. This is a perfect smoke that shows what a maduro should be.

Third place in our cigar world is the Diamond Crown Maximus #4. This cigar from our good friends at JC Newman is a new addition to our humidors and we are very proud to have it. Diamond Crown is a very exclusive line that is only sold by trusted retailers. Much like our number four cigar, the Maximus #4 is a full-bodied cigar not for the faint of heart. It is produced in the Dominican Republic under the watchful eyes of Carlos Fuente, Sr. and Carlos Fuente, Jr. The sun grown Ecuadorian wrapper blended with the select Dominican fillers give this cigar its signature coffee and cedar notes.

CG:  “Diamond Crown cigars are wonderful, and the Julius Caesar line is equally as impressive, but it’s the Maximus #4 that is my absolute favorite of the bunch. They are the strongest smoke in the Diamond Crown family, but still approachable by those who prefer milder cigars. The cigar practically smokes itself and the rich, creamy smoke coupled with the spicy cedar and coffee notes make this a must-have in any collection.”

SM:  “I have yet to come across a Diamond Crown that I have not enjoyed and The Maximus #4 is no exception. These joint offerings from Arturo Fuente and JC Newman all have subtle differences and the creamy richness that the Maximus #4 offers make it my choice. Mellow and almost buttery in flavor, with some spicy and earthy notes, make this cigar stand out.”

First runner up in this years’ Top 10 is another cigar new to ABC. The Perdomo Edicion de Silvio Toro is one that we fell in love with at the IPCPR. It is one of the more pricey selections in our humidors, but one that is definitely worth the extra price. This cigar incorporates some very special and expertly aged tobaccos. The wrapper is Ecuadorian Connecticut, which is quickly becoming a favorite among all cigar makers. This cigar is medium to full-bodied and will provide you with lots of rich and creamy smoke along with several hours of relaxation.

CG:  “When I lit up my first Perdomo Edicion de Silvio I was instantly impressed. We were at the IPCPR trade show and I immediately looked at Steve and told him that we needed to find a way to bring this one in. The price is on the high end, but well worth it. Black pepper and cashews are two flavors that are very prevalent in this cigar. For those who love boutique cigars, this is one you really need to try.”

SM:  “A cigar that does not get the hype that so many other super premium cigars receive but definitely deserves! The filler is Nicaraguan but a secret family blend; however, rumor is that they are aged in oak barrels for a certain period of time. The result is smoothness…this is a cigar that does have the pepper spice you expect from Nicaragua but is offset with the Ecuadorian Connecticut wrapper to mellow out the spice and the result is a perfectly balanced flavor of spice and hints of nuts.  Smooth and delicious with a bit of creaminess.”

Taking top honors at ABC Fine Wine & Spirits this year is a cigar that has received much critical acclaim over the last several years:  Liga Privada #9 Toro. It is a limited production item that until this year we were only able to stock in just 10 stores. In 2013 our friends at Drew Estate allowed us to expand that number to 25 locations. This has made our guests very happy, as well as the two hard-working tobacconist that call ABC home. The key to the Liga is its very special Connecticut Broadleaf wrapper. It’s not your everyday broadleaf, as just for ligero leaves from each tobacco plant are destined to become this wrapper. The leaves are fermented for over 18 months and only the most expert rollers are allowed to make this cigar. The binder is Brazilian Mata-Fina which provides just the perfect amount of sweetness to the cigar. If rich espresso flavors muted by mildly sweet cocoa nibs are something that pleases your palate, then this is the cigar for you.

CG:  “If there were a Mount Rushmore of cigars, the Liga Privada #9 would certainly be one of the four statues. Someone asked me if I were about to be executed and what would I want my last meal to be. My answer was:  A bacon cheeseburger from Five Guys and a Liga Privada #9 Toro for dessert. It is everything a maduro should be and then some.”

SM:  “Just one look at the wrapper and you already know this is a winner. It’s oily; it’s so rich and dark it borders on being maduro. Connecticut Broadleaf Ligero Oscuro…there may not be a better wrapper.  The cigar is firm and perfectly made. The burn is perfect, the flavors so complex you don’t know where to begin…sweetness, coffee, chocolate, a little pepper, some floral notes, and perfectly blended and smooth. It is a cigar that must be experienced and by far my favorite.”

I hope you enjoyed our list of top cigars as much as we enjoyed putting it together. Come back next week as we begin our countdown of the Top Ten Cigars under $7.

Long Ashes,

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

With images of Yetis in our minds, we said goodbye to the friendly staff of Great Divide and embarked on our walk to Epic Brewing Company. It was a series of twists and turns down side streets and alley ways.  Beautiful retro buildings lined our paths. Down one street was a tiny winery. Right in the front, people were pouring whole clusters of ripe red grapes into giant vats to be pressed into some delicious juice. A little further and we reached the brewery tucked away among a motorcycle shop and a paint store. 

The tasting room was an exquisite modern industrial look complete with a flat screen televisions and a four-door cooler stocked full of different Epic beers. We each ordered something and I chose Smoked and Oaked Belgian Style Ale. We all stepped into a large open room with piles of grain bags on the far wall when I turned around to see The Next Iron Chef judge Simon Majumdar! He was there to accompany us on our tour. We immediately started chatting about the beer scene in the states versus the UK as well as the rise in craft beer in general. 

We admired Epic's ability to make some truly fantastic brews (I hope to see in Florida one day) in such a small operation. We finished the tour and I got a Brainless on Peaches Belgian Style Ale. It was time to gear up for our final night of the fest and find out who won medals.

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

Follow me on Twitter @abcbeeradams

Once again ABC Fine Wine & Spirits is very proud to host Tampa Bay’s favorite wine and food tasting event: Einstein on Food and Wine, which is held annually at MOSI (Museum of Science and Industry) on East Fowler Avenue in Tampa.

This year marks the 19^th annual celebration and will be held on Saturday, February 1st with the VIP pre-party beginning at 4 p.m. at the Capital Grille in International Plaza. Bus shuttles to and from MOSI will be available. This year the VIP area at MOSI will once again present the Nadia Galati Italian Winemaker Tour, where you will be able to taste and talk with a dozen Italian winemakers and estate owners.

Tickets:        $60 for MOSI members in advance

                    $75 for non-members in advance

                    $85 if purchased after January 25th

                    $125 for VIP tickets (including early access)

Times:         6 p.m. VIP admission to MOSI

                    7 p.m. General admission

                    10 p.m. Tasting finishes

Over 50 tables offering wines from all around the world (plus spirits and beer) will be available for sampling. Cigar sampling will be available outside. Food will be provided by dozens of Tampa/St. Pete’s top restaurants and caterers. This event promises to be bigger than ever!

All proceeds go toward MOSI and the wonderful work it does in the community. For further information visit their website or call (813) 987-6000.

A few MOSI attendees and I enjoying a glass of wine!

Why MOSI?

• MOSI is the nation’s 6th largest science center


• MOSI is a national leader in experiential science education


• MOSI is the proud winner of the 2009 National Medal for Museums by the Institute of Museum and Library Services, the nation’s highest community service honor for museums


• MOSI is the leading science center in the country in summer science camps


• MOSI is the only science center in the nation with a head start program


• MOSI is the only science center in the nation with a partnership school on campus

Einstein on Food & Wine has provided $2.1 million of funding to MOSI for science education programs and community scholarships. 

Thank you for your support of the 2014 Einstein on Food & Wine! 

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

My first taste of the wines from Savoie was in 1989 while working in one of the ski resorts in Avoriaz in the French Alps. We used to call it ‘après-ski’ wine; the light, bright and refreshing mountain wines were very enjoyable and comforting right after a day on the ski slopes.

The vineyards under the Vins de Savoie appellation are spread around a fairly large area and several communities, but are small in surface; the limited production and big appetite of the ski resorts for the local wines mean that more than 90% of the total production is consumed locally and only 2% is exported outside of France. Our wine team was immediately captivated by the freshness and lightness of the Savoie wines and we all agreed that they would be the perfect match for the hot Florida weather.

High altitude, low alcohol, low calories wines exhibiting freshness and no oak-aging are becoming more and more popular and in demand. This year, ABC Fine Wine & Spirits has pioneered the introduction of two new-to-our-market wines from the Savoie region. The first one is the 2012 Apremont Cuvée Prestige from Jean Perrier & Fils.

Gilbert Perrier and his sons are the fifth and sixth generations to make wine in this picturesque Alpine region. As the domain has slowly expanded, maintaining quality has always been their top priority. This tank-fermented and aged cuvée is 100% Jacquère grape, the most popular local variety, making for 80% of the plantings in the Apremont appellation. The wine is light- to medium-bodied, with fresh acidity and inviting aromas and flavors of sweet citrus, star fruit and quince, and bright minerality. Enjoy as aperitif as well as with multitude of seafood dishes, mixed salads and fresh cheeses. This top quality wine is priced at only $12.99 which makes it one of the best values in white wine.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwineatanas

Ok, I live in South Florida. I get it. We don’t really have “seasons” here, but the weather does change maybe twice a year. It might be the Connecticut boy in me, but my wine consumption is dictated by the weather and temperature. Yes, all year I drink white wine, but come spring and summer, I tend to open up more rosés and I cannot drink red wine if it is over 75 degrees. I just can’t!  But now that we are in January and the weather is ever so slightly cooler, I break out a few more reds. So pull out those winter sweaters, grab a scarf or blanket and enjoy one of my favorite reds on a cool Florida night…

This is the least expensive wine on my list, but don’t let the price fool you. It received a 90 rating from Wine Advocate! Sabor Real Joven 2008 is a great deal from Spain. The nose offers spice, tobacco, lavender, black cherry and blackberry. The taste is a fruit forward, slightly sweet, full bodied with a spicy lush finish. It’s a winner!

Let’s move on to France. Sure everyone knows and drinks Argentinean Malbecs, but let’s not forget Malbec is a French varietal and boy did they get this one right! Wine Enthusiast scored this 2008 Ch de Haute Serre Cahors Malbec 91 points. It is lightly perfumed, wood aged and shows elegance, acidity, dark currant and a hint of mint. This wine is sure to please not just Malbec lovers, but all red drinkers.

As we continue our trip around the globe, let’s not forget South Africa. I am loving Pepper Pot--an extremely affordable blend of Syrah, Mouvedre, Cinsault, Garnacha, Tannat and Viognier (just the skins). The unique aroma has ripe blackberry, white pepper and rosemary. The palate offers red fruits with a silky smooth texture. Wine Advocate liked it enough for a score of 90 points! I think you will love it too.

Ending our wine trip in Napa, we close with one of my new favorite wineries. I love all their wines, their whites, reds and rosés! This is Buoncristiani’s 90 rated OPC Proprietary Red. With an amazing aroma of flowers, blackberries, currants and pepper which lead to similar flavors on the palate with a velvety texture and a good length. It is well worth the price.

So maybe on one of our cooler days or nights here in South Florida, you might enjoy one of these beautiful red wines? Then the next day, when the temps rise to 80 again, open up that chilled Pinot Grigio!

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

I'm not the first person to admit that Australian wine has fallen off my radar in recent years. Many of those hugely extracted, high alcohol wines are just not much fun to drink.That combined with the seemingly endless supply of critter wines at low price points drove me to look elsewhere when making a wine selection.

My colleague Bill Stobbs assures me that one visit to Australia would cause me to have a change of heart. I'm fairly certain a trip down under is not going to happen anytime soon, but last week I got to experience the next best thing.

John Geber, the owner of Chateau Tanunda has brought his yacht the "Grand Barrosa" to the U.S. He is on a mission to disprove many of the misconceptions surrounding Australian wine. Mr. Geber believes a confluence of events--the falling Australian dollar and growing demand for mid-range wines--means the time is right to lead a second wave of exports to the U.S.

Mr. Geber bought Chateau Tanunda in 1998 and spent several million dollars restoring the estate. The property is one of the oldest and most historic wineries in the world. It is the site of the very first vines planted in Barrosa in 1845. The very best of Australia's winemakers including Max Schubert, Bill Seppelt, Grant Burge and others have worked and studied here.

In tasting the wines the first thing that struck me was how well balanced the wines are--no high alcohol fruit bombs here. Classic and refined is how I would describe the wines. Mr. Geber emphasized many times over the course of the evening his philosophy is focused totally on quality.

If you are like me and have not purchased a bottle of Australian wine in a while, give Chateau Tanunda a second look. I think you will be pleasantly surprised.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinepaulq

Top 10 Cigars of 2013

It is that time of year when we break down our list of Top 10 Cigars for 2013. When I say we, I mean the cigar “brain trust” of ABC, Steve Mungeer and myself. To qualify for the list the cigar just needs to be available for purchase in one of the many ABC Fine Wine & Spirits locations throughout the state of Florida. The release date doesn’t matter nor does the price. We will issue a top list of value cigars later. This assortment of cigars is composed of those sticks that we both consider top dogs in our humidors today. As with any list, many will agree and disagree with our selections. The key word to remember is that they are our selections and the best cigar is the one that you enjoy smoking. I just hope you will take a look at this list, read our comments about each cigar, and then try them for yourself. As with everything that gets posted on our blog site, feedback is welcome, so please feel free to contact us.

Without further delay, we present cigars number 10 through six today:

Starting off our list is number 10, Rocky Patel Decade Toro. This cigar was originally released to commemorate Rocky Patel’s tenth year in the cigar industry. It is produced in their Honduran factory and is encased in a delicious Ecuadorian Sumatra wrapper. It is a medium bodied smoke with lots of earthy and nutty flavors.

Chris Gwaltney:  “Rocky Patel always puts out quality products so it’s no surprise that the cigar they chose to commemorate their 10^th anniversary would be outstanding. The wrapper really makes this cigar special, as its appearance is only second to the flavor it adds to the smoking experience. This cigar received a 95 rating upon its release and it hasn’t changed a bit in the years since. A wonderfully complex smoke with a nice blend of sweet and spicy flavors.”

Steve Mungeer:  “The Decade has been around for several years now and while receiving stellar reviews when it first hit the market…it seems to have dropped off the radar with all the new cigars that hit the market. Revisiting this cigar was definitely worth it. This cigar still deserves all the praise it received when it first hit the market. Beautiful appearance…well-constructed…nice aroma. Nice medium body with some very complex flavors of coffee, chocolate, spices…and while not as creamy as some cigars, this leaves a great mouth feel. If you haven’t smoked one of these in a while, pick one up and revisit this outstanding line.”

The number nine cigar on our countdown is the Montecristo Monte Conde. This one is a new release for 2013 and thoughts were that this would be a hit like Altadis’ previous new release Romeo by Romeo. I’m not sure if the sales are what they hoped for nationally, but both Steve and I think it’s a winner. The Monte has an Ecuadorian Habano wrapper and a double binder leaf consisting of Dominican olor and Nicaraguan corojo.

Montecristo Monte Conde

CG:  “I really love this cigar, although I don’t think it will have the mass appeal that the other Montecristo lines carry. It is a cigar that packs a bigger punch than its other Dominican namesakes and has a considerable amount of spice. I absolutely love it and considering the manufacturer, the cigars are expertly hand crafted and smoke really well.”

SM:  “The newest offering from the Montecristo line…this cigar proved to be a pleasant surprise. While we tend to think of Montecristo in terms of mild cigars, the Monte has a different agenda. This is a cigar that now has some nice strength and some interesting complexity by utilizing a second binder from Nicaragua. To me, this just brought in that “little extra” that shot this new smoke to the top 10.”

Coming in at number eight is the Oliva V Melanio Churchill. The cigar that is named for the Oliva family patriarch, utilizes some specially aged tobacco from Jalapa, Nicaragua. The wrapper is a rosy red Ecuadorian habano and if spice is what you like, then this cigar is right up your alley.

CG:  “I can remember the first time I smoked one of these beauties. My friend Albert Sosa handed me a few after an event, and after smoking one I knew it was something special. It is a strong cigar but the flavor complexity and how they change make it an amazing smoke. I reviewed the robusto vitola of this cigar last April and reading over my notes just brought back fond memories. This is a must try for everyone.”

SM:  “Another one of those nearly perfect cigars. While this cigar highlights the more refined tobaccos of Jalapa, it still packs some considerable strength. Some creaminess along with a bit of pepper and chocolate notes makes this a very tasty smoke.”

Our lucky number seven is appropriately the La Gloria Series R #7 Maduro. As great as all of the cigars in the “R” Series line, there is just something extra special about this particular one with its rich Connecticut Broadleaf maduro wrapper. They keep a tight lid on the other components in this cigar but I can promise it has some very nice Nicaraguan Ligero in it. It is certainly a cigar designed for the more veteran smoker, but a must-have in all humidors.

CG:  “When Steve and I sat down to do the list, I told him that there is no way that I do a list and not have this cigar on it. Steve agreed with my sentiment as we both really love this cigar. The La Gloria Series R #7 Maduro will always hold a special place I my heart. It’s a cigar that really changed the cigar world for me. It’s rich, creamy smoke is everything a maduro should be. Rich coffee flavors, a hint of sweetness, and large volumes of smoke almost mask the strength of this oily masterpiece.”

SM:  “While I tend to like my cigars on the medium-full side, every so often you want something just a little different. When the mood strikes for a full bodied smoke, this is one of those go to smokes. It’s rich, it’s dark, it’s earthy, and it’s big!! And it is smooth. One of those smokes that goes wonderfully with a little bourbon or some Port wine.”

Our number six cigar is one that also appeared on a few other lists this year but it is such a great cigar there was no way we could leave it out. It’s hard to find a better premium stick at the price of this longtime winner. The Arturo Fuente Don Carlos #2 with its delicious African Cameroon wrapper has been delighting smokers for years. This medium bodied cigar will give you many complex flavors. There is a mild pepper flavor blended with some sweet cocoa notes.

Arturo Fuente Don Carlos #2

CG:  “It’s hard to find anything bad to say about any cigar from Arturo Fuente. This cigar was meant to be a tribute to the family patriarch and, wow, does it ever glorify his name. The filler used in this cigar is some of the most aged tobacco in their inventory. I also don’t think you will find a better constructed figurado, this size, anywhere in the world. It’s a cigar that gets stronger as you smoke it, but never reaches beyond the medium bodied spectrum. This is one that Cigar Aficionado got right!”

SM:  “A cigar that has been around since the 1990s, the Fuente Don Carlos 2 is simply a classic smoke.  This is a subtle smoke, while you can’t pin down exactly what is great about this cigar you just simply can’t find any faults. The sweetness of the Cameroon wrapper along with the aged Dominican filler just blends together perfectly. Plain and simple…this is just a great well-made cigar that is very enjoyable.”

So this wraps up the first five cigars in our Top Ten of 2013 list. I must admit that when we sat down to discuss this list we each had our own top ten which was secret from the other. I am proud to say that both Steve and I had 5 of the same cigars on our respective lists. I’m not sure if great minds do think alike, but I know Steve and I do. Make sure you come back and check out cigars #5-#1 next week.

Long Ashes,

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

How much is our taste or opinion of a craft beer affected by what friends and/or the craft beer community at large thinks? What beer do you love that no one else seems to appreciate? Or what beer do you say “no thanks” to that everyone can’t get enough of?

I find myself wondering sometimes when I’ve had an extremely popular beer, but haven’t been all that wowed, is it me? Am I missing something here? Was there too much hype? If we really want to dive further into this, is it really only “good” if a large portion of the craft beer community says it is or is our own opinion and taste enough?

My short answer is, no. I'm 100% positive that I am not missing anything. 

In fact, I think it is great to go against the grain. By going against the grain, I don't mean being a constant contrarian. You know, like that twenty-something guy who constantly argues about how he likes the music of Zeppelin or Hendrix because he thinks it makes him unique. Darn hippies. But I digress.

None of us is immune to multiple sources of persuasion whether they be pure marketing speak or the well-founded opinions of a friend. Avoiding it takes critical thinking that is sometimes difficult to apply. Tell me you're not predisposed to rate a “rare” barleywine higher after you paid $18+ for the bomber and spent two months trying to locate it. We NEED that beer to be good. We really don't want to find out we blew $18+ bucks on a crappy beer.

Worse, buying into the hype can actually hinder your beer journey. If the beer you buy needs to score above, say, an 85 on Rate Beer, or get at least a 3.8 on Untappd before you''ll drink it, I guarantee you're missing out on a lot of great beer. 

Why? Who gets to tell you what great beer is? I sure don't. I'm happy to tell you what great beer is to me, but don't come looking to me to tell you what great beer is to you. There is a gigantic difference between helping someone explore beer and telling someone what their experience should be with any particular beer. 

One of the best parts about beer is that we can gather 'round the barstool or at a friend’s house and enjoy a good debate about the "best" beer and both be right. Like what you like, seek out something new wherever you go, and enjoy the journey.

Chris Brooks, ABC Fine Wine & Spirits Beer Consultant - Fleming Island

Follow me on Twitter @abcbeerchrisb 

Spain’s most famous wine region is riding high these days with an unprecedented accolade.  Wine Spectator recently named a Rioja from CVNE the number one wine for 2013 in its annual Top 100 list (2004 CVNE Imperial Gran Reserva).

Known affectionately as Cune among us wine nerds, CVNE (Compañía Vinicola del Norte de España) is one of Rioja’s legendary producers, established by the Asúa family in 1879.  Today it’s comprised of three wineries:  Cune located in the village of Haro, Viña Real in Rioja Alavesa, and Contino in Laserna.

Tempranillo fans shouldn’t miss these new releases from CVNE.  They're definitely worth trying.  For tremendous value, you can’t go wrong with 2009 Viña Real Crianza ($13.99, 91 points Wine Advocate).  This wine expresses intense raspberry fruit and lively floral notes, a hallmark of Tempranillo from the cool Rioja Alavesa.

Matured in French and American oak, the 2008 Cune Rioja Reserva (89 points, Tanzer’s IWC) is produced from mostly Tempranillo with about a fifteen percent blend of traditional Rioja grape varieties Graciano, Garnacha and Mazuelo (Carignan).  This wine is beautifully balanced, with a bright ruby rim and deep black cherry fruit.  It displays the classic richness of the Rioja Alta district.

Wine has been made in the region of Toro in western Spain stretching back to the first century BC.  Here the Tempranillo variety is known under its alias Tinto de Toro.  The warm continental climate yields grapes with intense, bold flavors.  Cepas y Bodegas produces Viñalcasta Roble 2011 ($12.99) from 100% Tinto de Toro, aged for six months in a combination of used and new barriques.  Sporting an inky color with lush blackberry, tobacco and underbrush notes, it would be perfect paired with a platter of grilled chorizo and morcilla sausages.

Jim Greeley, Southwest FL Wine Supervisor

Follow me on Twitter @ABCWineJimG 

Tonight we will be hosting our second annual Bordeaux Grande Tasting at the Rosen Shingle Creek Resort. Attendees will have the chance to rub elbows with some of Bordeaux's top estate owners and taste some of the best wines of vintage 2011.

Returning from last January, we will show wines from estates like Ch. Smith Haut Lafitte, Ch. Angelus and many other luminaries! 

Jean-Bernard Grenie pouring to a guest at last year's event

I have been waiting for this event all year, although it is a bit of work, the evening is one of the best events of the year—not just at ABC, but in the state. Although the wines of 2011 have the bad luck of following 2008, 2009 and 2010, they are delicious in their own right, as proven at our St Emilion 2010 and 2011 tasting in November. Many of the 2011s were showing as well or better than their 2010 counterparts, a good sign for near term drinking, at sensible prices!

We certainly hope to see you all there! Tickets are still available; more information available at abcfws.com.

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

Our first loves tend to linger, even if we seem to forget them. In my two decades of professional wining, I’ve had many favorites. German Riesling was one of my first, but I quickly graduated from sweet whites to the dark side of brooding reds. When you get past the second decade you tend to be more open to the entire panoply of wine choices, and Mosel Rieslings are always worth a revisit. These lower alcohol wines are surprisingly food friendly. I say surprising because not all sweet wines work with appetizers or a meal, but Mosel Rieslings do, and it’s all in the acid. Something about the chalky and mineral-laden soils brings out this precise clarity to Mosel Rieslings that cuts through fatty foods like a light saber, yet still elevates those dishes. One of my long-term favorite producers is Dr. H. Thanisch, and I just had the Berncasteler Doctor Mosel Riesling Kabinett 2012. I’m rethinking some classic pairing options with this lovely 8% Riesling, which will run you $30 per bottle.

Sofia Thanisch on her terrace

 At first whiff I get an explosion of tart fruits with just a hint of minerals. The nose opens up to pear, guava and kumquat with this lingering wet stone and talc earthiness that is not typical in sweeter wines. Sweet is unfair and too simple of a description, because you get residual sugar, since this is low alcohol, but there is always that zesty mineral bite that differentiates these Rieslings from domestic “Kool Aid” Rieslings. On the palate, I get Golden Delicious apples, with a pleasing ripe juiciness framed by some citrus notes. The final finish has more tart than sweet, giving this wine a surprising complexity with slight bitter pith as an endnote, almost like a mineral sustain. I perceive a slightly different wine every time I go back for a sniff and a sip, which peaks my interest, and keeps me involved.

Originally I would pair this wine with soft and creamy cheeses like Chaumes or Fromage d’Affinois, but now I might include a German smoked Bruder Basil or a salty Dutch Parrano for contrast and to see how the wine adapts and changes. This would lead one to pairing with creamy pasta dishes, working with fish or chicken or vegetarian options. Now I might be more apt to pair this wine with Asian foods, especially Thai, like a spicy sweet Panang Curry with peanuts and pepper spice. This is a Kabinett, or a first harvest Riesling, so not the real sweet stuff. Therefore I’d also pair it with Green Curry, which has an amazing herbal heat softened by coconut milk. When the food is spicy, a little sweet helps to balance the tongue, and the extra mineral bite to these Rieslings harmonizes with the subtler Asian spice flavors without masking them.

Mosel Riesling remains a light, refreshing treat on a warm spring or summer day, (or in Florida, a warm fall or winter day, too). Perhaps sitting on the patio, by the pool, or even by the bonfire on a cool winter evening. Stop by your local ABC and try one, or any of our other great Mosel Rieslings!

Cheers!

Daniel Eddy, ABC Fine Wine & Spirits Northwest FL Wine Supervisor

Wine Pairing Examiner for Examiner.com

As we say goodbye to another year and 2013 is in our rearview mirrors, we can begin to look ahead at the new year of 2014. I was thinking how fortunate I was to have enjoyed some wonderful wines and had the opportunity to visit some of Napa Valley's most iconic wineries. Now, as I look to the very near future, I see some incredible wine events that are directly in our sights…

Coming at the end of the month is Nadia Galati's Italian Winemakers' Tour, one of the most anticipated wine happenings on the calendar. These events bring many of Italy's finest wine minds to the Sunshine State for a tour of Italy’s finest wine regions. So on January 29, 30 and 31^st you can visit your local ABC Fine Wine & Spirits locations in Tallahassee, Ponte Vedra and Oviedo to meet these talented winemakers from all parts of the “boot.” Special guests will include Alberto Passeri of La Gerla in Tuscany, Giovanna Tantini of Tantini from the Veneto, Gregory Perrucci of Racemi in Apulia along with many more Italian winemaking artists. If you are a already a lover of Italian wines, looking to learn a thing or two, or you just enjoy drinking fine wines, then this is the place for you…be sure to mark your calendar!

Another unique wine event that is right around the corner is the Bordeaux Grande Tasting being held Wednesday, January 15, at the beautiful Shingle Creek Resort in Orlando. This is another one of a kind event that brings 30 or so of France's finest producers of Bordeaux to Florida. Here you get another opportunity to meet and speak with some of the superstars of Europe's wine community. You also get to taste some of Europe's finest wines such as Château Léoville Barton, Domaine de Chevalier and Château Angélus without ever having to show your passport. This was one of the highlights of last year's wine events and is sure to be one of the best of 2014.

If these two amazing Eurpoean wine events are any indication of what is in store this year for the wine enthusiasts in Florida, than I can’t wait for February!!

For more information on these events, visit abcfws.com/events.

Ken Amendola, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinekena

The subject of my blog this week is an interesting combination of beer and tobacco. For those who follow the world of craft beer closely, Sam Adams Utopias usually attracts a lot of attention. For those who are not familiar, Utopias is a rare and limited production beer, extremely high in alcohol content and even higher in price. A single pint bottle will run you just over $200. The good news is the beer can be enjoyed over an extended period of time. I liken it more to a sherry than a beer, so cracking the seal won't cause it to spoil if not consumed immediately.

Utopias

So what does this fancy beer have to do with cigars? It just so happens that Ted's Cigars, the same folks that bring you Maker's Mark infused cigars, have used the same process, then add the essence of Utopias to a premium hand rolled stick. Just like the Utopias beer that infuses it, this cigar is equally as scarce. As a matter of fact, the cigar that I am using for this review is just one of two that was given to our company. There were not enough made for us to offer them for sale to our guests. I normally don’t like to discuss things that are impossible to find, but I thought the unique nature of this cigar deserved a little attention.

This cigar is made in the Dominican Republic, but is enhanced with the Utopias flavors in Louisville, KY. The beer used in this cigar is the 2013 edition. This particular "vintage" incorporated some of Sam Adams Kosmic Mother Funk into the blend, which attributes a lot more fruit characteristics. I will have to take their word on that last part, as I have not tried the 2013. The Utopias I last tried was from 2011 I believe.

The taste of the cigar certainly takes on a fruity characteristic. Sweetness is not an uncommon flavor in the early stages of cigars, but berry flavors are a different story. There is a nice Port wine taste even before you set fire to foot. The smoke is creamy and the cigar burns exceptionally well. As I smoke the cigar past the first there is a mild oak flavor with a hint of leather, but the fruit flavor always lingers. You can tell that you are smoking a premium cigar and not a short-filled machined cigar that can purchased at the counter of most gas stations. The quality and construction of the cigar is evident throughout. I do have to say that the final third of the experience got a little bitter. Maybe a few sips of Utopias would have helped soften it up a bit. Overall, I would give this cigar a “try it” rating similar to what I did last week with the Kentucky Fire Cured from Drew Estate.

Infused and flavored cigars aren't what I normally reach for in the humidor, but I do enjoy them on occasion. They are a nice change of pace smoke.  If you are a beer lover and have a chance to grab one of these then go for it. If you have a chance to pair the cigar with a glass of Utopias, then make sure you invite me over. I'll bring the cutter, lighter and bottle opener.  It’s the least I can do.

Long Ashes,

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

This was our third and final day of activities before we had to fly back to Florida. We started the day by having a fantastic beer infused breakfast at Breckenridge Brewery located catty-corner to Coors Field where the Rockies play. On the menu was Vanilla Porter French toast, Agave Wheat Ale stew, smoked sausage and more. Also included were a variety of their brews as well as some local flavors.

After breakfast, we walked a few blocks to Great Divide Brewing. It was located in a former dairy building with really cool exposed brick and large arched doorways throughout. The tap room was very nice with a wall of tap handles waiting to be pulled to release the delicious brew from within. We started with their Peach Grand Cru and Chocolate Oak Aged Yeti, both fabulous. On one wall hung a cluster of bronze, silver and gold medals from previous GABFs. 

We started the tour of the tight facility and marveled at how they fit all of their current tanks in such a limited space. One room had a shelf with their brews as well as some old goodies lurking in the dusty corners. We went outside to a narrow courtyard to see the sturdy bright tanks then back inside just in time to a vigorously bubbling bucket of water with a hose leading from one of the tanks. They had just added the yeast to the wort, and it was munching away at the sugar, a truly awe inspiring spectacle. We went back to the tasting room where I got my favorite Great Divide brew: Claymore Scotch Ale. 

We had our drinks outside and conversed in the gorgeous October weather before heading to our next destination.

Adam Shugan, ABC Fine Wine & Spirits Beer Consultant

Follow me on Twitter @abcbeeradams

When the weather gets cold--that’s when I start thinking about Port.

There is something that is so warm and comforting about Port in cold weather that makes it an obvious go-to wine at this time of year. Pleasant it is to sit by the fire, listen to the crackling flames and luxuriate with this smooth succulent fortified wine that seems to ring a pleasant glow around everything.

But at the table and in company I wonder how many people these days actually practice the strange ritualistic kabbalah of passing the Port. Outside of some aging dyed-in-the-wool traditionalists and the odd fogey, I doubt very few. But just in case you happen to have the Queen of England or someone of equal repute over for dinner I thought I better say a few words on the subject.

The decanted Port always begins with the host. The host pours his or her own, then pours to the person on the right. After that the host always passes the decanter to the left. The decanter should continue on its way, always passed to the left, and should never be put down on the table until it returns to the host.

But sometimes it is put down on the table, and this is where the Bishop of Norwich comes in. If the decanter comes to a standstill for some reason, the guests farther on down the table can become impatient. It is considered bad taste to ask for the decanter to be passed on, so instead someone at table will ask the person who is holding up the proceedings, “Do you know the Bishop of Norwich?” If the person still does not pass the decanter a less subtle alternative such as, “Is your passport in order” is sometimes used.

The origin of the phrase “Do you know the Bishop of Norwich?” is usually attributed to Henry Bathurst who was Bishop of Norwich from 1805 to 1837. In his final years (he lived to the age of 93) Bishop Bathurst had poor eyesight and a tendency to fall asleep at table, and so the decanter often came to a halt at his right elbow. (Less generous people suggest that, being a wine lover with a prodigious capacity for consumption and enjoyment, he used his frailties to his own advantage.) The saying was further perpetuated by John Sheepshanks, Bishop of Norwich from 1893 to 1910 in honor of his illustrious predecessor.

However you decide to use it, don’t forget to pick up a good bottle of Port at your local ABC store, stoke the fire, open some Stilton cheese, and give a little silent toast to the Bishop of Norwich.

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

One of the best finds from VinExpo in Bordeaux last year was Champagne Dehours. Our ABC wine team tasted through two dozen references of fine grower Champagnes, all very carefully preselected by DIVA Nord. Tasting grower Champagne was a first for me. I was expecting somewhat higher than average quality, instead I was tasting some of the best Champagnes ever, independent of price. This was a revelation, like discovering Champagne all over again.

Everything on that tasting table was good, but one producer stood out of the bunch--Jérôme Dehours. Our tasters were immediately seduced by the intensity of flavors and purity of Dehours Champagnes. Two wines were retained: Domaine Dehours Grand Réserve Brut and Domaine Dehours La Côte en Bosses Extra Brut 2005.

Jérôme Dehours

Jérôme Dehours's wines come from a 14-hectare domaine based in Cerseuil, in the Marne Valley, west of  Epernay. Like much of the Champagne area, the estate is formed from a patchwork of 42 plots, spread across the villages of Mareuil-le-Port, Oeuilly and Troissy. The diversity of sun exposure, subsoil, varieties, altitude and age of vines gives, as a result, many hues to work with in the creation of true terroir wines.

Jérôme’s grandfather, Ludovic, was one of the first independent growers, a revolution in the 1930s. His father, Robert, was in the 1970s (along with a few other growers) a precursor of the idea of reserve wines; a measure that consists of keeping aside a certain volume of wine from very good years in order to overcome difficulties and cope with future bad harvests. In fact, the Domaine Dehours Grand Réserve Brut consists of 26% reserve wine from the Solera system that started in 1998. The reserve wine is the ‘soul’ of the assemblage.

Since taking control of the family domain in 1996, Jérôme has developed a viticulture rejecting pesticides and herbicides and his plots often bear grass in the rows.

Domaine Dehours Grand Réserve Brut – Champagne, France

Jérôme Dehours is one of the artisanal wine makers in Champagne. He is the third generation of the family which started in the 1930s. His Grand Réserve Brut is mostly Pinot Meunier, the predominant variety in this area of the Marne Valley, with some Chardonnay of the same vintage and a large dose of reserves from older vintages. The wine is yellow/gold with citrus notes, pear and apricot followed by a toasty note. There is a rare balance between lively freshness and the richness from the reserves. $42.99.

Domaine Dehours La Côte en Bosses Extra Brut 2005 – Champagne, France

A true grower Champagne, this comes from a vineyard of just over half a hectare at the bottom of the slope in Mareuil le Port in the Marne Valley. The vineyard is planted in old vines of Pinot Noir, Pinot Meunier and Chardonnay. The harvest is all manual and the aging is in oak casks. The wine was bottled July 12, 2006, and disgorged December 13, 2012. Only 2,402 bottles were produced. A golden color leads to notes of toast, almond and flowers on a rich middle and long-lasting finish. $64.99.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwineatanas

After his service in World War II my grandfather moved to Michigan and joined the family farm. Much of my family carries on that tradition. He didn’t grow grapes, but all sorts of other fruits and vegetables throughout the growing seasons. What I’ve always remembered was how good the food tasted on the farm, not always because it was fresh, but because I knew where it came from and how much care went into it. This is exactly why wine fascinates me--when you sort through all the reviews, tasting notes, vintages, etc., it’s just farmers doing what they do best with the resources they have.

When choosing a wine I try my best to determine as much as I can from the bottle in my hand. Is where it came from a place I can actually visit? Many wineries buy grapes in bulk from co-ops with little control over the farming of the grapes themselves. Do they make wine in small batches or at huge production facilities?  I was never impressed with how much my grandfather grew, but rather how good it tasted. Quality over quantity is a good rule of thumb in almost everything I spend my hard earned money on. Finally, how is it presented? Some of the best wines for the money spend little on flashy packaging and focus on the product (Block wines are a great example of this).   

After wandering the wine aisles of my Lake Wales ABC, I’ve been able to find some great wines by following these simple rules. While not every wine available fits all the criteria, I always get a little excited when I find I think of wine as an adventure and am always looking for the best wines for the money. The surprising thing is that there are many wines under $20 that certainly fit the bill. Here are some of my favorites:

Muirwood Cabernet ($16.99) – This wine is proprietor grown, produced and bottled, has a simple label, and the Cabernet really delivers with smooth tannins; it is full of black currant and berry flavors.

Vigilance Chardonnay ($14.99) – 70% barrel-fermented, this wine has rich, buttery layers. Wonderful baked-apple, pear and pineapple around slight hints of toasted oak and vanilla.

Cross Springs Petite Sirah ($12.99) – Aromas of blueberry, dark chocolate and spice. Ageing in American oak produces hints of vanilla and berries with a long, smooth finish.

Block 028 Red Blend ($21.99) – A blend of Cabernet, Syrah, Petite Sirah and Zinfandel, this big red has a raisined aroma similar to Amarone. The smooth, medium body gives way to flavors of black cherry and cola with hints of vanilla. 

Bill Dahl, ABC Fine Wine & Spirits Wine Consultant

Follow me on Twitter @abcwinebilld

Looking back at 2013 I've come to the realization that I drank a lot of really good wine last year. It would be impossible to pick my absolute favorite (kind of like picking your favorite child) but without a doubt in my top five would be the 2007 Petra Toscana IGT:

"The 2007 Petra (Cabernet Sauvignon, Merlot) comes across as quite a bit fresher and more vibrant... Blackberry and blueberry jam, cassis, herbs, graphite and beautifully integrated French oak meld together in a rich, textured fabric of notable class. This is prototypical radiant wine from Tuscany's Maremma. The long silky finish achieves plenty of richness while avoiding heaviness. This is a gem from Petra." 94 points. - Wine Advocate

This wine sold out very quickly, and sadly I drank my last bottle on New Year's Day...a great way to start off my New Year's resoulutions--drink more great wine. If you missed the opportunity to try the 2007 Petra, don't fret. The 2008 has just arrived in our stores, and accoring to the Wine Advocate it did not miss a beat:

"The 2008 Petra comes alive in the glass with layers of blueberry jam, spices, minerals and flowers. This Cabernet/Merlot blend possesses striking inner perfume and fabulous balance in a rich, textured style that is highly appealing. Firm yet well-integrated tannins frame the vibrant finish. Petra spent 18 months in French oak barrel 80% new." 94 points. - Wine Advocate

At $55 a bottle, Petra IGT is not what I would consider an everyday wine on my budget. However 2014 has just begun and I'm sure there will be plenty of special occasions to celebrate in the coming year. I'm planning on buying a couple of bottles before this gem also sells out.

Paul Quaglini, ABC Fine Wine & Spirits Wine Supervisor

Follow him on Twitter @abcwinepaulq

It’s very interesting that two different cigar makers decided to introduce a relatively new type of tobacco to the premium cigar world, in the same year. Also, neither Sam Leccia nor the folks at Drew Estate knew about the other working with this type of leaf. The good folks at Drew Estate call this tobacco Kentucky Fire Cured while Sam Leccia refers to it as Dark-Fire. It is not a new strain of tobacco, rather a new process in which the leaves are cured with the aid of burning wood. The first process that any cigar leaf goes through after being picked is done in the curing barn. It’s a large, often rudimentary building, in which the leaves are hung from floor to ceiling. Here the leaves are “air-cured,” which is the process in which the chlorophyll is removed from the leaves and they turn brown and dry out. This is usually just a natural process in which no artificial heat is applied. Some folks use “green fire” which means propane heaters are used to speed up the process, but no flavors are imparted into the leaves this way. The “fire-cure” method has an entirely different effect on the tobacco. It imparts a lot of smoke and flavor into the leaves, most of which are from the oak, maple and other hard woods used to fuel the fires.

Cigar curing barns at Drew Estate in Nicaragua

I have previously reviewed the Sam Leccia Black, which uses just a little of this type tobacco, and pointed out that the smokiness was very subtle. Its presence could be tasted throughout the cigar, but at no time did it ever overpower the stick. The Drew Estate Kentucky Fire Cured is in a different flavor class than the lighter Leccia. I want to first point out that this cigar will not be for everyone. The smoky flavor is very strong and, like the Acid line, it may not please the most traditional of cigar smokers. With that said, I urge everyone to give it a try. It is unique, it is smoky, and it will require a nice glass of high alcohol bourbon or a peaty single malt Scotch, but well worth a try.

During the last week I paired this cigar with both Woodford Reserve Bourbon and a glass of Goose Island Bourbon County Stout. First of all, the bourbon pairing was much better than the stout. The beer was just too sweet for this cigar. It needed something to complement the smoked barbecue flavor of this cigar and not be overpowered by it. As soon as you slide the cigar out of its wrapper your nose will take you back to your last camping trip when you stood close to the fire and roasted hotdogs on a stick. It is very intense. Once lit, the flavor ramps up quite a bit. I noticed that the bourbon kept in check a bit. The flavor is never bitter, but it is definitely something that I’m sure most cigar smokers have never experienced.

I did get some burnt toast and leather in the cigar, but the most prevailing flavor is the burnt oak. The cigar burned evenly and didn’t have to be touched up during either of my two test runs. The first cigar I tried was the “Just a Friend” which is a 6 x 52 and my second offering was the “Fat Molly” which comes in as a 5 x 56. I didn’t detect much of a different experience in the two vitolas, just much of the same flavors. The “Fat Molly” did burn a little cooler, as to be expected, and would probably be the size I would most likely purchase again. I didn’t detect a lot of sweetness in the cigar, but there was some in the end. Perhaps that same vanilla flavor imparted by the charred oak barrel into a bottle of bourbon.  

Is this my favorite Drew Estate cigar? No, but it is a great change of pace smoke.  It’s something that I will keep in the humidor for the next time I want to have a glass of a nice Islay Single Malt Scotch. As I stated earlier, this won’t be for everyone, but I do think this will be a successful cigar line for Drew Estate. The MUWAT Kentucky Fire Cured is a medium bodied cigar and is reasonably priced at under $7. I encourage everyone to give it a shot.

Long Ashes,

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

Happy New Year!

At the end of every year after the holidays have passed, masses of people come up with a list of things they want to accomplish the following year. Known as the New Year’s resolution, it is a list that for most probably goes incomplete or completely ignored. The idea of these lists is great, but there are so many unknown or unexpected factors that make following through difficult. I have decided to take the idea and apply to one thing: beer. I want to focus on three beer-related areas that I can improve on this year.

The first area I want to improve is to be more adventurous when selecting brews to consume. There is always some new beer coming in from one brewer or another. I always say that this or that will be next on my list. However, it rarely ever works that way as my trusted standbys usually find their way into my fridge. To become a better beer consultant, the first thing I need to do is become more willing to try new beers. There is so much that sounds so good that I deprive myself from enjoying by not pulling one six-pack off the shelf as opposed to another.

Another area where I want to improve is broadening my knowledge of the various styles of beer. This would not only benefit me, but the guests who visit my store as well. The more I know, the more that can be shared to help select beers that fit personal tastes. I do not want to give basic information on the different styles; my goal is to know them like I was responsible for creating them, to tell stories unique to each style and give the guest more than they are expecting.

The last area where I would like to improve is learning more about various brewers--to discover the stories behind their existence and what makes them unique. To know more about them will help to know more about their beers. It would also help me in staying up to date on their current projects. As with knowing more about beer styles, improving here would help me to better serve my guests. This year, I want to become a more well-rounded beer consultant to benefit not only myself, but my guests and coworkers. I feel improving in the three previously mentioned areas will help allow me to achieve my goal.

This is my New Year’s beer-solution, what is yours?

Patrick Miller, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerpatrickm

By definition, a “fad” is an interest that’s popular for a short time.  Conversely, a “trend” is a prevailing course or tendency.  Now a “tradition” on the other hand, is a time-honored practice, something that involves a group for an extended period.

It’s hard to believe that our ABCFWS blog space (formerly Notes from Wine Country and currently, of course, Brew Hops and Wine Stops) has been churning out pearls of beverage wisdom (now cigars, too!) since it’s inauguration in the summer of 2010.  Astounding, isn’t it!?  My how the time flies!

As a result of our dogged persistence, our dedicated determination, once again I’ve been afforded the immense duty to reveal my fourth annual Number 1 wine selection of the year.  And that smacks of tradition IMHO.

Selecting a top wine from the vast lineup of wines personally tasted over the past year, my friends, is no easy task.  So as per usual, I will choose five!  (This way I’m bound not to miss someone).

5) 2011 Bodegas La Val Orballo Albarino

I could have easily picked five great wines solely from Spain for this blog post.  But this zesty, mouth-watering white from Rias Baixas was my most frequently consumed wine of the year.  So it has to be on the list!

4) 2005 Chateau Angelus

Jean-Bernard Grenie hosted a special wine dinner in Naples with us early in 2013.  This legendary Chateau in Saint Emilion is one of Bordeaux’s crown jewels and routinely produces great wine to stand the test of time.  Absolutely awe inspiring!

3) 2010 Carlton Cellars Cape Lookout Pinot Noir

A fall trip to Willamette Valley greatly enhanced my appreciation for Oregon’s best wine region.  The 2010 vintage impresses with understated elegance and delicacy. 

2) 2004 Domaine Berthet-Bondet Chateau-Chalon

This one is a true oddity.  Essentially a vin jaune made from the obscure Savagnin grape in the Jura region of France.  Reminiscent of a great Fino, this was a real treat paired with an aged Gruyere.

1) 2011 Graham’s Vintage Porto

A visit with the Symington family in DC presented the opportunity to taste their full lineup of substantial 2011 declared Ports.  In an afternoon spent sampling other great wines, including Dow’s and Quinta do Vesuvio, this one stood out personally and will offer great enjoyment for decades to come.

Best wishes to all in 2014! Cheers!

Jim Greeley, SW Florida Wine Supervisor

Follow me on Twitter @ABCWineJimG

It is no secret that wine and cheese make a delicious pair.  Certain combinations, however, seem to work better than others, adding that extra dimension of “deliciousness” to an already tasty experience.  I discovered one such pairing last year when I had the good fortune to travel with a group from ABC to the Burgundy region of France.  The cheese: Epoisses.  The wine: white Burgundy.

Epoisses can most politely be described as a pungent cheese from a village of the same name located within Burgundy.  It is an unpasteurized cow’s milk cheese that is washed in Marc de Bourgogne (a brandy made in the region) and has a distinctive orange rind.  It’s packaged and sold in a circular wooden box. 

This cheese is not for the faint of heart.  It’s strong.  Its funky.  And in the words of my favorite cheese purveyor: “It smells like hell, but tastes like heaven.”   In terms of texture, it’s very similar to Brie.  When it warms to room temperature, it spreads easily on toasted bread.   Most importantly? It goes amazingly well with Burgundy! 

The bright, fresh acidity seen in good quality Burgundy is a perfect match with the rich, creamy texture of the cheese.  Don’t like strong cheeses?  Simply substitute a mild Brie or Camembert and you will get a similar experience.

Fast forward a little over a year.

Last week I visited a new grocery store that had just opened in my neighborhood.  After scoping out my competition in the wine department, I headed over to the cheese counter to see if they had anything unique or different.  There it was.  Epoisses!  Without hesitation I grabbed a wheel and headed for the checkout.  I was a happy wine guy!

Charles in his wine cellar

To celebrate the occasion, I served the Epoisses to a good friend and fellow cheese enthusiast and paired it with Charles Ballot’s 2009 Meursault.  Ballot is one of my favorite winemakers in Burgundy.  He produces his wines using only natural yeasts, and his hands-off approach results in racy, flavorful wines that are as good as some of his more famous neighbors whose bottles sell for twice the price. 

As you may have guessed, the pairing was amazing, and was every bit as delicious as I remembered having when visiting Burgundy.

ABC is currently stocking Ballot Millot’s 2010 Meursault, although the 2009 vintage may still be available in select stores.  The price for either vintage is $42.99, a bit of a splurge, but well worth it when you are looking for a top-quality Chardonnay.

Next time you are in your favorite ABC store, ask the resident wine expert what cheese they recommend with your selected bottle and enjoy the wonderful experience that is pairing wine and cheese!

Dave Malone, ABC Fine Wine & Spirits Wine Consultant in Tallahassee. Follow me on Twitter @abcwineDaveM