Brew Hops & Wine Stops

I just got back from an incredible trip to South America. We visited Chile for two days and then went to Mendoza, Argentina for three days. The entire trip was fantastic, but the highlight for me was the visit to Casa del Bosque, in Chile. Casa del Bosque is located about 43 miles from the capital city of Santiago, Chile.  It's also located only 24 miles from the main port city of Valparaiso. The appellation is called Casablanca. This appellation is somewhat special because it features very cold evenings from the maritime climate. These cold evenings and mornings help the grape's ripening process.

The soil has granite and alluvial origins; they are poor and not very deep. This causes the vines to struggle, which increases the flavors of the grapes. Believe or not, stress is actually good for the grapes in order to produce excellent wine. The property produces both white and red wines. The whites are: Chardonnay, Riesling and Sauvignon Blanc. The red wines produced are: Syrah, Pinot Noir and Malbec. In addition, they source grapes from the Rapel and Maipo Valley to produce top quality Cabernet Sauvignon and Carmenere.

The production by winery standards is quite small, only about 90,000 cases per year. This qualifies Casa del Bosque as a boutique winery, since working with small quantities makes it possible to maintain the best practices which are necessary to produce wines of the finest quality. As far as we were all concerned, they achieved the quality levels and then some. We were all amazed at how delicious all of their wines were, especially at the price point. ABC Fine Wine and Spirits will be receiving these wines very soon. They may very well represent the best value wines that we carry: they are that good! The prices for the Reserva and Grand Reserva wines will range from $12-$18. These wonderful wines all drink much better than their prices. After all, this is what consumers are looking for: a great wine for a great price!

Our lunch was at the magnificent Casa Mirador. This is their invitation-only restaurant and tasting room, located up on top of the hill. It has a spectacular view to the valley of Casablanca. This was the perfect ending to a wonderful day at a very special winery. Look for these wines to be on our shelves in the very near future. Seldom does a winery have top quality wines in virtually all of the categories that they sell. Casa del Bosque achieves this lofty standard and then some. If you see the name Casa del Bosque on the label, you know that the wine in the bottle will be absolutely amazing!

Phil Hayes, wine consultant at ABC Fine Wine & Spirits on Orange Ave. in Orlando.

  In the past couple of weeks we received some of the wonderful, new Block Wines to add to the list of great wine values we have found in this line of wines. New to us are the Block 346 Reserve Cabernet Sauvignon from Rutherford, the Block 516 Reserve Chardonnay from the Russian River Valley in Sonoma and another example of a Reserve Cabernet Sauvignon from the Napa Valley area of Rutherford, the Block 314. To all of those familiar with the Block Series of wines, these will be everything you have come to expect, from this extraordinary venture that ABC is lucky enough to be a part of.

 The two Cabernets, though from the same AVA (American Viticulture Area), are very different animals, both in aromatics and flavor profiles. The 2011 Block 346 ($19.99) has subtle tones of raspberry, spice and toast on the nose. On the palate it shows a little tight initially, but as it begins to open it fills your mouth with ripe, red berry fruit, a stony mineral character with a finish of elegant, lush tannins. It is a wine that will be enjoyed today and tomorrow, but can certainly be held onto for the next few years. The Block 314 Cabernet ($19.99) from the same vintage is a very different Cabernet than the Block 346. It is a wine with much more of traditional Rutherford character, especially the finish that displays the telltale “dusty” notes that Rutherford is so well-known for. The Block 314 is a more structured wine with flavors of leather, black fruit, oak and a touch of cassis. It will also do well for a number of years, but is so good right now…why wait!

   The 516 Reserve Chardonnay ($18.99) from the Russian River Valley of Sonoma, leaves little doubt as to where it was from. This 2012 Chardonnay was all about the Russian River, both in style and flavor, so for those of you that truly enjoy the lush, creamy, buttery flavors that seem to describe Chardonnay from California, then this wine is for you. It is a delicious wine that is, like all Block series wine, a terrific value that has to be tasted to really appreciate. These are wines that will not be on the shelves for long, so if you don’t get your case of each soon, you may not get any at all…so what are you waiting for??

Ken Amendola, NE Florida wine supervisor

Follow me on Twitter @abcwinekena

Over the years I've had the opportunity to visit some of the most dramatic wine landscapes in the world. The Mosel in Germany and the Douro Valley in Portugal certainly rank up near the top of my list. Not only for their beauty, but also the perilously steep slopes the vines are planted on. I'm often left wondering who it was centuries ago that thought these locations would be good places to plant vines. I guess the ancient Romans as well as the civilizations before them knew a thing or two about making wine.A couple of weeks ago at VinItaly, Brad Lewis and I had a meeting with Aldo Rainaldi, a wine maker in the Valtellina region of Italy. After a very positive presentation of his wines, Aldo suggested we visit his winery someday. Brad and I immediately took him up on his offer and set out the next day for Valtellina. I knew from my studies that Valtellina was a mountainous region but I had no idea how incredibly breathtaking the region was.

Valtellina is an Alpine valley in the far north reaches of Lombardy on the Swiss boarder. They have been producing wine here for over 2,000 years. Just as in other wine regions where ripening grapes is a challenge, only those vines planted on sunny south-facing slopes have any chance of producing good wine. Most Valtellina vineyards sit at altitudes between 230 meters and 765 meters on inclines so pronounced that just the act of walking is difficult, never mind tending to vines and harvesting fruit.

Once Brad and I finally arrived at Aldo Rainoldi's winery, his uncle Giuseppe was anxious to give us a tour of his vineyards. I think Giuseppe is part mountain goat because at 77 years young it was all we could do to keep up with him as he proudly showed us the Rainoldi family vineyards.

All of the Rainoldi wines are made from Nebbiolo grapes, known by the name Chiavennasca (named after the nearby mountain town of Chiavenna). The wines are relatively light in body with grippy tannins and bright cherry scented aromas. We currently do not carry any wines from this incredible region, but if Brad and I have our way, we soon will have these wines in our stores.

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

There are a lot of things that just go well together. Things like peanut butter and jelly or ice cold beer and baseball. The same can be said for golf and cigars. With so many public places now labeled forbidden smoking zones, the local golf course is quickly becoming our last refuge to enjoy a cigar. The length of a round of golf also gives one the opportunity to enjoy more than one, even if the game isn't going so good.

So what are the best smokes to carry with you on the course? Some will suggest that you purchase tubed cigars—the ones in those nice protective containers, whether it be made of metal or glass. I agree that these will certainly protect your cigar better than a naked stick just thrown in your bag, but one shouldn't limit themselves to what they can find entubo.

I have three rules when it comes to selecting a great cigar for the golf course. You must first select a cigar that you enjoy, then grab enough for everyone in your group, and put them in something that will protect them. A Tupperware container will do the trick.

The most important step of is number two. You must remember to take enough for everyone in your foursome to enjoy a smoke. There's no better way to recruit a new "brother of the leaf" than to offer them up a free cigar. I always remember to bring an assortment of flavors and strengths. I wouldn't want the guy who rarely smokes to choke on a Nicaraguan puro packed full of Estelí ligero. I always head to the course with a variety of at least eight cigars, two lighters, and two cutters.

Taking an extra set of accessories is equally important. It will ensure that each cart has the tools to enjoy the cigars at their own pace. All it takes is being the only guy with a lighter in the group and you won't make that mistake again. Constantly digging in your pocket to toss someone a lighter when you are trying to line up a putt or think about your next shot is an unnecessary distraction. Cigars will go out on the golf course—so make sure each pair has their own fire.

I also suggest that you try and keep the choices fairly basic. What I mean by this is that it's probably not the time to enjoy that $25 Opus X you've been aging in your humidor for two years. I also find the golf course to be the perfect place for those big ring gauge cigars. Even if you don't ordinarily smoke the big sticks, I find them to be sturdy and better at taking the abuse of being set down, dropped, and propped up on the green with a divot tool or golf tee.

It's also ok to bring a flavored or infused cigar, especially if you are playing with someone new to the group. Even someone who "doesn't smoke cigars" will often puff on a coffee or mint flavored stick. I hate for anyone to feel left out and there are so many great options in the "flavored" premium, hand rolled cigar category today.

If you take away anything from this article it should be that picking the right cigars for the course just isn't about what you like, but what your partners will enjoy as well. An 18 hole round of golf is a great opportunity to bring some allies over to our side of the cigar world. Plus, if your golf game is anything like mine, the best part of the day is the cigar. Oh, and of course the fellowship with your friends.

Long Ashes,

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

I was quite excited when I got BrewDog beer in recently. I've become a big fan of their show, and I had to try out their products. I was able to get in Punk IPA and Hardcore IPA, and I'm not an IPA drinker. At all. Fortunately, I recently finally gave in and had a Houblon Chouffe on tap. That double IPA/Belgian tripel hybrid was absolutely delicious. So when I saw the labeling and packaging on the Hardcore IPA and I was drawn to it. I figured, why not?

I'm a big fan of beers from Scotland and anything out of the ordinary that just screams, "Look at me!" BrewDog meets both of those requirements. Whether it's just having a definite punk styling on their label or a 55-56% ABV quadruple IPA served in a bottle stuffed into a preserved squirrel wearing a tuxedo, a top hat and a monocle... Well, you get the picture. Hardcore is only a 9.2% ABV which is just fine for me, and you know instantly that it is nothing like American IPAs. It was delicious, and here's why:

Appearance

This brew pours a dark, reddish-orange with a half-inch thick head on top. I'm using the first glass within reach, which happens to be a typical pint glass.

Smell

Distinctly citrus aroma to it, particularly grapefruit. This is the first IPA I've smelled without getting any guava. That's a definite heads-up to me.

Taste

Initial bitter hop hits your palate, then changes into a rich, sourdough-like taste. If you hold it you get a slight hint of butter, and then a very mild finish consisting of toffee.

I read reviews on this beer and many compare it to a Scotch ale. I would agree, except for the citrus up front. Expect this to be halfway between the deliciously sweet Orkney Skullsplitter and the punch-to-the-gut that is Founder's Dirty Bastard. Some also say a hoppy red ale, but I think that's mostly due to the color. Regardless, it is a fantastic drink and not a stereotypical IPA. Definitely for one interested in trying IPAs but turned away by the thought of drinking a 100+ IBUs beer--the label says 150, but it doesn't taste like that at all. I might be a convert.

James Day, ABC Fine Wine & Spirits beer consultant - North Port

Follow me on Twitter @abcbeerjamesd

I’m armchair quarterbacking my most recent blog and felt the urge to postscript.  As I alluded to last time, I was on-hand at this year’s UGC en primeur event in Bordeaux earlier this month to sample the 2013 vintage, a very fickle year for red wines.  I knew ahead of time of the vintage’s heralded shortcomings and I actually envisioned the whole exercise might be a bit of a daunting task; tasting through so many young, unfinished wines in succession.  I wasn’t quite sure how my palate would hold up.

Unfounded fears of tasting too many mediocre reds never completely materialized (and my taste buds did just fine).  And aside from my performance anxiety (and lost luggage), the week was hardly a proverbial tour of duty through the salt mines.  Did I mention the food in Bordeaux was seriously good?

(Especially the oysters!)

Even in the midst of a stormy vintage, many clouds had a silver lining.  As previously noted, 2013 is a potential success for the dry whites of region, especially in Pessac-Leognan, where La Mission Haut Brion, Carbonnieux, Pape Clement and Domaine de Chevalier presented balanced, finely tuned, and minerally wines with plenty of upside.

2013 could also prove to be an excellent vintage for the dessert wines of Sauternes and Barsac.  I relished tasting through these lusciously sweet, fleshy young wines including stellar samples of d’Yquem, Rieussec, Coutet and Guiraud.  Indeed almost seemed like a guilty pleasure tasting these precocious Sauternes, they offered so much richness and depth up front.

And last but not least, there were the occasions when bottles of great vintage Bordeaux red made a welcome appearance during lunch, dinner, at a party or other private gathering.  The most memorable old bottles I encountered (in a week of memorable bottles) included a sublime magnum of ’83 Margaux, a perfect ’89 Haut Brion, a sleek, sexy ’82 Ducru Beaucaillou, and a regal, timeless ’49 Cheval Blanc (two magnums actually!).  Add to this wine lover’s dream a ’47 Chateau Rabaud Sauternes, sporting an almost mahogany hue but still remarkably youthful for its age.

Jim Greeley, Southwest Florida wine supervisor

Follow me on Twitter @ABCWineJimG

P.S. Oops! I forgot to wax poetic about those oysters! Guess I’ll save the fantastic foodie portion of the trip for my next posting ;)

I joined ABC as a Wine Consultant a year ago, and at the time I thought I knew a lot about wine.  Boy was I wrong.  Every day I’m learning something new as I am asked different questions about varietals, regions, winemaking, and then some.  I’ve also had the wonderful opportunity to taste hundreds of wines and gain perspective about what is involved in winemaking and wine in the marketplace.  Many people ask me how I know so much about wine, but in reality I’ve really only scratched the surface.

My first piece of advice to people seeking wine knowledge is to try as many wines as possible.  ABC puts on many great wine tastings in different regions in a monthly basis.  On top of that, the website www.localwineevents.com is a great resource to get out and try new things.  Every bottle of wine is an adventure and it’s a great way to quickly find something you like.  I believe there is a wine for everybody; they just have to keep trying them to find out. 

Another great way to learn about wine is to ask a lot of questions to other wine drinkers.  I have gained so much knowledge from my customers about wines they like and why, and it’s led me to branch out and try wines that were previously not on my radar.  Even wines I’ve already tried are taken to the next level when listening to what other people think of it.  It’s amazing what you can learn when you stop talking for a minute and listen to what others have to say.

Finally, there are many resources online to find out more information about anything.  While books are a great macro way to learn about wines, I prefer to delve deeper into each varietal.  Wikipedia is a wonderful resource for each grape and where it comes from, and many times it can lead to information about related wines and grapes.  I’ve spent countless hours clicking from one article to the next as each wine I research leads to another.

I’m looking forward to learning even more about wine in the future at ABC, and I’m glad they have given me the opportunity to expand my horizons in an area that has always been a passion of mine.

Bill Dahl, wine consultant at ABC Fine Wine & Spirits in Lakeland. Follow me on Twitter @abcwinebilld.

Since it's time for Passover, that means it’s also a good time to revisit the distinctions between kosher, kosher for Passover and Mevushal--as well as some of the new wines we’ve just received that fulfill these varying requirements. It turns out that a lot of products are kosher that you might not consider, like Smirnoff Vodkas and Maker’s Mark Bourbon, as well as numerous other liquors and even beer. Though flavored versions are most often not kosher, you can look for the OU symbol, or U within an O on the label to make sure. These items are not kosher for Passover, and since wine is part of the Seder dinner ritual, let’s focus on those differences.

Kosher wines must be made according to Judaisms’s religious dietary law (kashrut) and Sabbath-observant Jews must supervise the entire winemaking process, and all ingredients, including finings, must be kosher. Wine that is kosher for Passover must have been kept free from contact with grain, bread and dough, and will have those words “kosher for Passover” on the back label. Mevushal is another distinction that is often required at synagogues, where the wine is “cooked” so that it can be touched or served by non-Jewish and/or non-observant waiters. Kosher restaurants or kosher caterers commonly use mevushal wine for this reason, and it will also be stated on the back label.

Last year ABC renewed its commitment to having kosher wines available by bringing in some great Israeli wines, like the Barkan Classic line at about $12 per bottle. There is a Cabernet Sauvignon and a Merlot from Galil and a Chardonnay from Dan, and they are all kosher for Passover and mevushal. Another reserve offering from Yarden in Galilee are also kosher for Passover but are not mevushal and range from $20 for the Sauvignon Blanc to $23 for the Chardonnay to $35 for the Cabernet Sauvignon. These are all excellent quality wines that will remind you of some of the finest wines from famous regions throughout Europe, and have nothing to do with the flavor of Manischewitz.

Our new selections of kosher for Passover wines range from Bartenura in Italy, to Baron Herzog in California and to Alfasi from Chile, showing that source locations for kosher wines don’t have to be just from Israel. We’ve carried the Bartenura Moscato di Pavia ($11) for many years (made in the style of a Moscato di Asti) and just expanded with a Tuscan red made from 100% Sangiovese ($10) and a delle Venezie Pinot Grigio ($16). Both wines represent their regional styles, so the Sangiovese will remind you of a Chianti, and the Pinot Grigio will have all the classic flavors of a crisp Veneto white. We also brought in a bubblier pink Moscato (Spumante Dolce) from Bartenura ($17) if you want to celebrate with some sweet kosher bubbles.

Originally, many ABC’s carried the Baron Herzog Chardonnay and Cabernet Sauvignon ($13) from California, and we’ve just expanded with some lighter, more affordable items like their Jeunesse Cabernet ($12), Pink Moscato ($10) and White Zinfandel ($9). “Jeunesse” is French for youth, and this is a slightly sweet, very soft style of Cabernet Sauvignon, for the beginner who wants fruit without the complete sweetness of Manischewitz. Both the Pink Moscato and White Zin have the typical sweet flavors we associate with these varietals in a modern California style. Lastly we’ve brought in a South American option in the Alfasi Cabernet Sauvignon ($10) from the Maule Valley in central Chile, so it is very affordable and in the style of most of our favorite Chilean Cabs. As with all the Herzogs, the Alfasi is both kosher for Passover and mevushal.

Gone are the days where kosher wine producers could produce any plonk for their “captive” audience, and the general quality of kosher wines have increased in the last two decades as our world palate has been elevated. You can feel confident in getting a Passover wine that fulfills the ritual needs but also has some modern flavors to appeal to any oenophile, whether Jewish or just visiting. Not all of our stores have this broad of a selection, but our largest ABCs with a wine consultant do, and they can help you find the right flavor profile for your Seder, as well as meet all the religious requirements. Mazel tov!

Daniel Eddy

Gainesville Wine Consultant for ABC Fine Wines & Spirits. Follow me on Twitter @abcwinedane.

Wine Pairing Examiner for Examiner.com

The wrapper leaf is what gets most of the attention when it comes to discussing a premium cigar. We all know that there are three basic components that make up the cigar: the wrapper, binder and filler. The wrapper leaf is extremely important because it is the one that touches your mouth. It is also what catches your eye. It must be just as appealing to the eye as it is to your palate. We also know that the binder leaf is important because it holds the filler together. The binder is often a "wrapper quality" leaf in flavor but doesn't have the required beauty to make it on the outside of a stick.

The focus of today's blog is the filler tobacco. If there is any part of the cigar that gets very little attention, then it has to be the filler leaves. I compare them to a drummer in a band. Everyone knows the joke, "what do you call a guy who hangs out with a bunch of musicians?" The answer: a drummer. Now that is a joke that most percussionists will not chuckle at and, for the record, I don't agree with it. A drummer is the heartbeat of a band. They lay the foundation for the music being created. This is exactly what the filler tobacco does. If the filler isn't blended and constructed correctly, then cigar will neither burn nor taste good.

 I have stated before that I believe that the torcedor that applies the wrapper to the cigar is the artist, while the buncher is the scientist. Getting the right leaves, in the right place, in the correct proportions is the key the making a quality cigar. The best tobacco in the world encased in the most beautiful wrapper money can buy is nothing but a biodegradable paperweight if the buncher doesn't perform his/her task to perfection.

You will find filler tobacco being grown in all the major tobacco growing countries like Dominican Republic, Honduras, Nicaragua, Costa Rica, Mexico, Brazil, and the U.S., just to name a few.  As with all tobacco, strength and flavor depend on the type of tobacco seed and the terroir of the region in which it comes from. For those who don't hang around with wine geeks, terroir is a term that describes all of the environmental factors that contribute to the flavor of a grape—such as soil composition, amount of rainfall, hours of sunlight, unique micro-climates, and other various acts of nature. I can literally see the eyes of our talented wine supervisors rolling as I haphazardly venture into their domain. Sorry guys and gals, I will get back to cigars.

 Those who follow this blog regularly know that I have a lot of love for Esteli filler. If there are two words that best describe Esteli, they are pepper and power. If a cigar maker wants some punch and spice in his stick then a few Esteli leaves will do the trick. Now if you drive a little north of Esteli to Condega, you will find tobacco that has the nicotine dialed back a few notches. If we really want to drop down to the milder side then we can to head over to The Dominican Republic. This is where you will find Dominican Olor, the mild indigenous tobacco found on the Island of Hispaniola, which has been used to produce some of the world’s most recognized cigars. If you've ever smoked a Macanudo then you've had Dominican Olor. Three different areas with three different flavors and strengths of filler. Yet, blend these together in the proper ratio and you can get a great cigar. One that accentuates all of the great flavors of each of these regions. But proportions and primings are the key. It is very easy for one to overpower the other. This is why blending a cigar with complexity is not easy.

 I could go on for hours discussing all of the filler tobacco possibilities. but I do need to keep this blog a few pages shorter than War and Peace. I just wanted to make the point that although you can't see it, the filler is every bit as important as the wrapper. Just remember the next time you light up to think about the filler tobacco and the buncher who put it together for you. Oh, and I would like to apologize to any drummers that I may have offended with that joke, including Ringo.

Long Ashes,

Chris Gwaltney, ABC regional manager and certified tobacconist. Follow me on Twitter @abccigarchris.

From my home town of Chicago comes the very versatile brewery known as Goose Island. They brew everything from sour wild ales to rich bourbon barrel aged stouts, and they're very tasty to boot! They were established on a very lucky Friday the 13^th in 1988 by John Hall, who built the first brewpub known as the Clybourn Brewpub in Lincoln Park. Chicagoans and fellow midwesterners were tired of mass-produced beers and enjoyed this relatively new “craft” beer, shooting up demand. In 1995, Hall built a larger brewery and bottling plant while demand climbed even higher. In 1999, Hall built his second brewpub near the home of the Cubs, Wrigley Field. Today Goose Island beers are available in all 50 states and in Europe.

Goose Island’s beer portfolio has a wide range of styles for everyone’s taste. There are the Vintage Ales, mostly Belgian-style saisons and wild ales aged in wine barrels, known as the “sisters.” These are big, full-flavored beers in bombers and not recommended for the novice beer drinker. There is Sofie, Matilda, Halia, Gillian, Lolita, Madame Rose and Juliet, all very exquisite with a wine-esque presentation complete with foil around the crown and simple labels with their name elegantly scripted in bold lettering.  I have a Gillian to try later. 

For the boozy barrel aged beer lovers, there are the highly desired Bourbon County Ales including Bourbon County Stout, Bourbon County Coffee, Bourbon County Barleywine, Backyard Rye BCS, and Proprietor’s BCS.  All are heavy on the sweet bourbon smell and taste and high in ABV.

There are also the Urban and Classic Ales available at various times throughout the year, and all are very refreshing like Honker’s Ale and 312 Urban Wheat. Then there are those that do not leave Illinois, like Fulton and Wood, but I will not elaborate on those because they are just a tease to us Floridians. 

I will now taste a young Gillian that can be aged for up to five years. The label is classy with a strawberry color and the name Gillian in a curvy font. It is a Belgian-style farmhouse ale. This beer was originally named Scully after Gillian Anderson’s character on The X-Files but failed to sound ladylike, so was renamed the appropriate “Gillian.”

Appearance

It pours the color of a fine French Champagne with a quick fizzing head

Smell

Tart, jammy strawberries, faint petting zoo, apple cider vinegar and a hint of honeycrisp apples

Taste

Strong, funky barnyard, strawberries, a touch of honey and a Zinfandel-like finish: dry and peppery. This is a big, wild saison true to the style and super funky.

Prepare for a hefty price tag for Miss Gillian, as much as $30, but in my opinion, she is worth every penny.  Bourbon County is a more affordable but ultra rare and disappears faster than a baseball in the ivy of the Friendly Confines. Best pick up a sixer of Endless IPA, sit back and enjoy the day.

Adam Shugan, ABC Fine Wine & Spirits beer consultant - Gainesville

Follow me on Twitter @abcbeeradams

I wonder:  When was the last time you dashed into your local ABC store, or sat at a restaurant table scouring the wine list, suddenly overcome with a craving for a bottle of Pinot Blanc? Chances are not recently, if ever.

Why is that? Is it just that Pinot Blanc doesn’t have a good press agent? Or that it is often thought of as poor person’s Chardonnay? Or is it that the grape can often seem neutral, with low aromatic intensity? What is this varietal all about anyway? It’s a very confusing story, and one fraught with error and solecism.

Pinot Blanc, among the most ancient vitis vinifera variations, is a genetic mutation of Pinot Gris/Grigio, which in turn is a genetic mutation of Pinot Noir. Only a single last moment mutation causes the difference between Pinot Noir, Pinot Gris, Pinot Meunier and Pinot Blanc, and if this mutation could be eliminated all of these grapes would be Pinot Noir.

Pinot Blanc is grown in France (particularly Alsace), Germany, Italy, Spain, Argentina, the USA and just about everywhere else where wine grapes are found. It is perhaps most famous as one of the great wines of Alsace--with its full-bodied, spicy, smoky, almond-like character and its moderate acidity. Oddly enough, the designation for Alsace AOC Pinot Blanc does not have to be varietally pure. Technically it can be any white wine made from Pinot Blanc, Auxerrois Blanc, Pinot Gris and Pinot Noir (vinified white, with no skin contact), of which a blend of Pinot Blanc and Auxerrois is the most common.

Historically, Pinot Blanc was widely used in the Champagne and Burgundy regions, and is still used in small amounts today. (In the 1700s Domaine de la Romanée Conti contained 20% Pinot Blanc or Pinot Gris. Today it is 100% Pinot Noir.) In Germany and Austria the grape is still known as Weissburgunder--White Burgundy.

To add to the confusion, most Pinot Blanc in California is actually a grape called Melon de Bourgogne (which is the Muscadet grape) and not Pinot Blanc at all.

The Pinot Blanc grape itself resembles the Chardonnay grape to the extent that many ampelographers have had trouble making the differentiation. For that reason, it seems, winemakers have often vinified Pinot Blanc in a similar manner to Chardonnay--using barrel fermentation, new oak and malolactic fermentation. But Chardonnay is definitely not a part of the Pinot family, so this is arguably not the best way to treat it.

Pinot Blanc in general is known for its fruity aromas, apple and citrus fruit flavors, and its floral characteristics. The varietally pure version shows stronger floral and stone fruit character and greater minerality. It may be because the grape has high acidity and low aromatic intensity that it increases the need for the greater aromatic influence of terroir and vinification. It is perhaps a grape that needs all the artisan winemaker’s skill to produce a wine of outstanding merit. But when you have a great one you’ll know it. And when you pair it with food you will find what a perfect wine Pinot Blanc is for so many varied dishes and styles.

So don’t be afraid to break the trend--try a bottle of Pinot Blanc today.

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

The latest addition to our fine selection of organic and biodynamic wines is Château Trians Rosé 2013 from Provence. This wine is a spectacular achievement, quite possibly the best rosé ever; round with rich texture, yet bright and fruity with perfect balance!

The vineyards at Château Trians were first planted to the vine 20 centuries ago when the domain’s lands were part of a large Roman villa, Villa Triana. The wine estate at Château Trians covers 49 acres of organically farmed vineyards in the Massif of Cuers, 30 kilometers north of Toulon in Provence, France. Most of the wine is produced under the Côteaux Varois en Provence appellation.

Château Trians

The current owner, Jean-Louis Masurel, acquired the estate in 1989. Today, the winery at Château Trians is equipped with the latest and greatest vinification equipment. The wine is a matter of love, intuition and precision; all these factors come together at Trians and result in creating the perfect wines.

The 2013 Château Trians Rosé, a blend of 40% Grenache, 40% Cinsault and 20% Syrah, exhibits light salmon-pink color and aromas and flavors of strawberry, cranberry and field flowers. The mouthfeel is rich and perfectly balanced with pure fruit, refreshing acidity, medium intensity and a long, round finish.

Enjoy as aperitif or served with mixed salads, seafood dishes, grilled meats and aged cheeses.

Santé! 

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

This weekend I was given the opportunity to visit Destin, Florida, for the first time, working at the Sandestin Wine & Food festival. I had posted a blog a couple of weeks ago telling you all I would update you on how it went...well here we go:  It was great!!

The ABC display in the retail tent.

Now the five and a half hour drive that gets you to Destin isn't the most scenic drive ever, but once you get there visuals are beautiful. As I had said earlier, this is one of the most anticipated and exciting wine festivals in the southeast, and it lived up to all that hype. The area in and around the Sandestin Golf and Beach Club--an area already busy with shops, restaurants, golfers and beachgoers--transforms itself into a festival teaming with individual tented tables of wines that are both sampled and sold at a giant retail tent. All of this for a wonderful charity, the Fisher House for Children.

Nadia and Ken at the Sandestin Wine & Food Festival

We started the weekend loading up over 100 cases of wine, bundles of signage and more ABC staff in Tallahassee, then headed for the panhandle. The Destin Chamber of Commerce must have an important connection, because the weather couldn't have been any better--sunny, in the 70s with a gentle zephyr to keep everyone cool and comfortable. I have been to other wine events but never one like this. Everyone was smiling, asking questions and wanting to know all about the wines we were pouring.

Daniel Eddy, wine consultant in Gainesville, enjoying the sunshine.

The wines were very good, refreshing summer wines such as the Vigilance Sauvignon Blanc from Lake County, the "B" Chardonnay, Cornerstone Willamete Pinot Noir and Napa Valley's Infinite Red Blend among others. All these wines were very well received, and telling the guests that they will be soon getting an ABC Fine Wine & Spirits of their own in the very near future gave them all a reason to smile.

The Panama City ABC will be breaking ground about the same time you read this post, and the Destin store will be on its way as soon as possible. I look forward to next year's wine fest and the chance to see some familiar faces of friends we made this year.

Ken Amendola ABC FineWine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

As I sit here in JFK Airport waiting for my connecting flights home from VinItaly, I'm doing my best to organize my thoughts from the whirlwind past few days. Once again I'm left feeling exhausted, humbled and exhilarated by the experience.

Yes despite what my friends and colleagues might think, VinItaly is exhausting. The world's largest wine fair proved no exception this year. Meetings were scheduled from morning till evening each day. Most meetings were extremely productive as we taste new vintages and discuss future business opportunities.Of course there always seems to be at least one meeting each day that turns out to be less productive. Torture would be a better description as they roll out their portfolio of 30 wines we don't need or want and expect you to enthusiastically taste them all.

Humbled? I pride myself on trying to keep up on what's happening in the wine world especially with regards to Italian wine. After tasting a Carignano del Sulcis, Monica and Pecorello (grape varieties unknown to me) all in one day, I had to reassess my Italian wine knowledge.

And finally the exhilaration comes from the fact that no matter how many times I visit Italy there seems to be a neverending list of spectacular wine regions I have yet to see.

On Wednesday we met with a producer from the Valtellina region, Aldo Rainoldi. After a very positive tasting, Aldo suggested someday we visit his property high in the mountains of northern Italy. Brad Lewis and I immediately took him up on his offer and took a not so small detour on our drive back to Milan on Thursday. His incredible vineyards and wines will surely be the topic of future blog posts.

Well it's finally time to board the plane. It is always good to get back home but I'm already dreaming of my next trip to Italy so I can be exhausted, humbled and exhilarated once more. Arrivederci.

In Verona after a day at the fair with Nadia Galati and Alberto Passeri, winemaker at La Gerla.

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

It's been quite some time since I discussed an infused cigar. Many refer to these as "flavored," but don't let Jonathan Drew, of Drew Estate fame, hear you say that. He is the maker of the best selling premium flavored cigars in the world, and he definitely doesn't want anyone confusing his hand rolled cigars with the mass produced varieties one often finds on the counters of convenience stores. The process in which Mr. Drew uses to infuse flavor in the cigars is a closely guarded secret, so I can't go into detail on the how it's made. We will just focus on the flavor of one particular stick, the Tabak Especial Negra.

If you love coffee then this is definitely one for you. Now normally I enjoy a cup of Joe with a morning cigar but in the case of the Tabak Especial, you can skip the mug and just light up. As a matter of fact as I smoked the cigar for this blog, I enjoyed a glass of Whisper Creek Tennessee Sipping Cream. I guess it is sort of a back woods version of Baileys. I must say it goes quite nicely with the cigar.

Of course, there is no need for any additional sweetness when it comes to the Tabak Especial Negra. It will take all of about one second for you to taste that sweet cocoa and coffee after the wrapper touches your lips.

Speaking of the wrapper it is Connecticut Broadleaf. It's a wonderful maduro wrapper with its signature dark and oily sheen. The filler is Nicarguan--as is the coffee that is used to infuse the cigar.

I get rich espresso coffee flavor, as bold as the cafe negra that the locals drink throughout the country. The cocoa is there as well providing a very pleasant sweetness that isn't too much on the palate.

As I have stated many times, infused cigars are something I don't normally smoke, but I do enjoy them on occasion. They definitely have an important place in the market. They are perfect for new smokers or even non-cigar smokers who don't want to feel left out when they are hanging with the fellas. I always have one with me when a play golf. There is always a chance some guy or gal in my foursome doesn't usually smoke cigars and are looking for something pleasant.

I would classify the Tabak Especial Negra as a medium bodied smoke, while it's cousin, the Dulce, incorporating a Connecticut Shade wrapper, comes in on the mild side.

I really enjoyed this cigar from beginning to end, occasionally taking a break to swallow a few sips of Irish cream. The has to be one of the best cigar-beverage pairings I have ever done. Whether you have it with a cocktail or just an after dinner smoke alone, give the Tabak Especial from Drew Estate a shot. This is definitely one infused cigar that will always have a place in my humidor. After you give it a try I am certain that you will make room in yours. 

Long Ashes,

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

It’s not often a beer geek is able to experience a beer nirvana a few miles from their home in SWFL. But the A Hop Eclipse Now! Dogfish Head beer dinner at the South Street Grill in Naples, Florida, provided just such a chance.

The chance to see Sam Calagione Speak and get his impressions of his legendary beers firsthand while enjoying a five-course dinner and the promise of trying vintage kegs of Dogfish 120 and World Wide Stout was a chance I did not want to pass up.

Upon arriving, my fellow beer consultant Kevin Vercrouse and I attempted to find our seats with little success. After asking the event coordinator for assistance we were shown to the head table, and, with our jaws on the floor, discovered we were sitting with the Sam Calagione, his wife Mariah (head of Dogfish social media) and Sam’s parents. We couldn’t believe our luck. We were thrust into a great conversation with the man himself about the beer business in Florida and saw firsthand what a great guy this beer legend was. He thanked us for all we do and could not have been more down to earth.

Dinner was about to begin, and I was fortunate enough to sit next to Sam’s mom, who delighted the table with stories and anecdotes about the Calagiones and Dogfish history. Throughout dinner Sam would get up to speak and explain what we should look for with each beer and food pairing.

The First Course

Spinach salad with candied pecans, mandarin oranges, raspberries, grape tomatoes and a toasted almond raspberry vinaigrette paired with Dogfish Head Sixty-One (Dogfish Head 60 with added California Syrah must).

The Second Course

Dogfish Head pickles and calamari tempura tossed with sautéed button mushrooms, roasted red peppers, banana peppers and garlic. All paired with Hellhoud On My Ale, a super hoppy 100 IBUs ale with added lemon peel and pulp.

The Third Course

Shropshire blue cheese, sage derby, Cotswold and Windsor red cheeses, honey and fresh pear slices paired with Indian Brown Ale, a well-hopped and malty brown ale with added aromatic barley and organic brown sugar.

The Fourth Course

A delicious seared tenderloin with shitake mushrooms, green onion whipped potatoes and an IPA demi glaze paired with Burton Baton, which is a blend of English-style old ale and an imperial IPA that exhibits hoppy citrus and vanilla oak notes from the oak vessel used in the blending process.

After the main course, the vintaged World Wide Stout made its appearance to many Ooohs and Aaahs from the assembled beer-philes. The dark, roasty stout was even better with age and showed complex flavors that every beer lover can imagine.

The Fifth Course

Finally the course everyone had been waiting for made its way to the dining room floor:  the fifth course. Bread pudding drizzled with a Grand Marnier crème anglaise, with a side of orange peel-infused whipped cream paired with the hop head holy grail of beer—Dogfish Head 120 Minute IPA which clocks in  at 15-20% ABV and 120 IBUs! Being a vintage keg, the hop bite had definitely mellowed and made way for what can only be described as a flavor explosion.

Me, Sam Calagione and Kevin Vercrouse

During dinner Sam made his rounds to every table and was engaging and exuberant in his love for beer and Dogfish’s carefully crafted beer. He and his wonderful family made this dinner a once in a lifetime experience for this beer lover, and one I’ll never forget.

Brett Hallenbeck, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerbretth

Having just returned from En Primeur week in Bordeaux, my very first visit to the region proved to be a considerable education.  Here’s the skinny on the vintage itself:  As predicted after reports of the difficult fall harvest began to trickle in last October, 2013 proved a very challenging year for red wines. 

By all rights, it could have been a complete washout.  Château owners talked about conditions being the most demanding they’ve seen in 30 years.  Grey rot ran rampant in the vineyards at the tail end of the growing season.  Which meant 2013 might have turned out as disastrous as the dismal 1991 harvest.  Instead, through shear will and severe final selection, the resulting wines were, in many cases, akin to the charming 1997 vintage, clearly destined for early drinking versus long aging, yet still eminently quaffable.

Unlike in typical years where the division of clear winners is usually defined by appellation, 2013 did not offer any such distinctions.  This was not a right bank versus left bank year, for example, or even Saint-Julien versus Paulliac.  Within each appellation there were relative successes and disappointments, the stark contrasts between fine and average often on display in the wines at neighboring château. 

Latour Vineyard

You could pretty much throw the standard Bordeaux playbook out the window; tasting every wine this year and judging it on its own merits was a must.  There were some general observations but no absolutes.  Merlot was mostly a disaster--Cabernet Sauvignon and Cabernet Franc the relative quality winners. 

Producers that traditionally featured healthy portions of Merlot in their wines had to rethink their strategy, sometimes with unique results.  Château Pichon Longueville Comtesse de Lalande, for example, made a wine comprised of 100% Cabernet Sauvignon for the first time in their long history.  Another surprise included higher than usual portions of Malbec and Petit Verdot in some wines.

At their very best, the successful red wines of 2013 displayed suppleness and elegance with fresh structures and pretty bouquets.  Winemakers who tried to make powerful wines out of fruit that wouldn’t support the style ended up in over-extraction limbo:  unbalanced and backward wines that may never resolve themselves entirely.

If I were to pick one appellation that seemed to fare best, I might choose Saint Estephe, where Calon Segur and Montrose made very fine wine.  Elsewhere in the Medoc, the five first growths (Lafite, Mouton, Latour, Margaux, and Haut Brion) with the resources to adapt best to the challenging conditions also fared well.

At other end of the spectrum were the dry white wines of and sweet Sauternes/Barsac.  2013 was very good for these, as the earlier ripening Sauvignon Blanc and Semillon were picked in better conditions than the red varieties.  Château Haut Brion leads a host of dry white standouts in Pessac-Leognan with a stellar Haut Brion Blanc and Château d’Yquem the best of Sauternes with a sumptuous grand vin.

Perhaps the greatest concern regarding 2013 won’t be the quality, but the quantity.  The market in general is hoping for a price reduction after 2012, but with just half the normal production available as in a regular year, Château owners may be hesitant to bring prices in line.  Château Pontet Canet has already offered their 2013 grand vin at the same price as their 2012.  It remains to be seen if the other château will follow suit.

Jim Greeley, Southwest Florida wine supervisor

Follow me on Twitter @ABCWineJimG

April 1, 2014, marked my 20-year anniversary with ABC Fine Wine & Spirits. Things sure were different back then, but things haven’t changed much since then, either! I began with ABC in 1994, a year which marked a turning point in wine consumption in the United States. Really it was in 1991, the year that 60 Minutes reported the French Paradox (though, oddly,  America was in a 15-year wine consumption slump leading into 1994), but nearly every year since 1994 wine consumption in the USA has grown. We now consume more wine than any other country, much of it our own (nearly 75%) and plenty of it from just about everywhere else on the globe. I think I read somewhere recently that although we are the top consumer, we rank down around 30^th in consumption of wine per capita.

These past 20 years have been amazing… challenging and never boring. Watching new regions trend—new grape varieties taking off is as exciting to watch as seeing other regions and varieties lose popularity is saddening. It got me thinking about some of these trends we have witnessed in the past two decades. I can’t think of any good analogy, but a bulk of the business has remained a sort of constant, while in the periphery (where the exciting stuff takes place) we have witnessed ‘flash in the pans’ and a fair amount of ‘who’d of thunk it’s’… here are some from my memory bank, if you remember!

The more things changes… Some things were destined to burn out and fade away. Why? I guess we are always looking for the next big thing, until it is embraced by the masses, then we move on, and so do the masses! Remember White Zinfandel? Moscato has come from the way back of the pack to grab the reigns of the popular sweet category. What about Merlot? Nobody cared, then you could not keep the shelves full, then we moved on to the next big thing… Pinot Noir.

As long as I could remember, Pinot Noir was supposed to be the ‘next big thing’ and we kept waiting; well now… It really is the next BIG thing!  How about a few other memories? Surprises, like sweet red wines including Dornfelder and Sangue di Giuda. California field blends, Pinot Grigio, Argentine Malbec and New Zealand Sauvignon Blanc…and the beat goes on…and the beat goes on.

…the more they stay the same… Some are here to stay! California Chardonnay is a behemoth and has been for the better part of these 20 years—probably will keep plodding along regardless of all of our efforts to get folks to try something new in addition to their stand-by. California Cabernet, more precisely Napa Cabernet, will probably never fade away. Like Chardonnay, they are good…and we know the brands, we grew up on them…and did I say they were good? And we should not forget generic wines, or jug wines. As hard as it is to write about them, they more than any other wine category define the wine landscape in every country, America included. It’s the people’s wine, like it or not. It is much more fun selling Bordeaux or Barolo (and they are easier to carry out, too) but those heavy 3.0L bottles help keep the doors open!

Stay tuned, more changes are just around the corner! China making wines? Yep! Syrah finally gets its attention? Let’s hope!

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

For those of you who follow me on Twitter, you know last year was ABC’s first year participating at the Sandestin Wine Festival all the way up in North Florida, which was a great event!  We are going back this year with an even bigger splash, more people, more wines.  As many of you know I Tweeted much of the event and will be doing so again this year.  So if you don’t follow me now, you should sign up before this weekend (@abcwinekat).

This year, ABC is one step closer to having our stores up and running in the panhandle!!! To help get us to be a household name we are spending another weekend in Sandestin.  This is a wonderful event that lasts through the weekend. You can see my Tweets from last year, with a few photos to share. I do believe the final tally of wines were somewhere over 500, maybe even 600. Every booth had something different. To see more information about the festival and to get your tickets, visit their website:  http://www.sandestinwinefestival.com/.

This year we have a whole table dedicated to Italy, many of you know Nadia Galati of Alberello Wines?  Well come taste the best ABC and Italy have to offer with Giorgi Nadia Malvasia White , or Giorgi Costarosa Sangre de Guida.  That is just to name two, and there may be a few more!  I do believe you may know these two very well.  Then we have a whole other table naming Infinite Vine—this wine was designed, named, AND had the label chosen by ABC guests through a series of Facebook contests.  After this comes one of our favorites, Wrangler Red, the red blend from Lake County, California made for us by Clay Shannon.  Last year this was our best showing! 

If this sounds like something too fantastic, it’s a real place, and we will be there with bells on!  Keep in mind, it won’t be too long until you see those wonderful ABC letters in the panhandle…and I’ll be there to show you around.  Happy wine drinking this weekend to all!

Kathleen Anderson, Northwest Florida wine supervisor

A day dedicated to beer?? Could it be??? I had to learn why and how. It couldn't just be because someone out there thinks the same as I do—that beer is amazing and deserves its own national day!

I learned that this national day actually has a lot of history behind it, and it goes something like this:

National Beer Day started on February 20, 1933, with the motion to repeal the Volstead Act, also known as the National Prohibition Act. On March 13, 1933, President Roosevelt formally recommended a looser interpretation of the Volstead act: “I recommend to Congress the passage of legislation for the immediate modification of the Volstead Act in order to legalize the manufacture and sale of beer." This would limit the alcohol in beer to one-half percent.

On March 21, 1933, the House of Representatives completed action on the Cullen-Harrison Bill permitting the resumption of manufacture and sale of 3.2% beer and light wines to states considered legally wet. (Prior to this date beer and wine could not be over 2.7%). Two days later President Roosevelt signed the bill. In the mandatory 15-day wait after the signing of the bill, the hype and excitement grew by leaps and bounds. W-G-N radio station latched on to the excitement and scheduled Quinn Ryan to do on-site coverage at the Atlas Brewing Company in Chicago Thursday night and Friday morning. He gave descriptions of the manufacturing process straight through to the loading of the trucks and on into delivery.

At 12:01 a.m. on April 7, 1933, the drinking light was turned on again legally after 13 years of being either dark or as some say, dimly lit. As the trucks rolled out of the breweries, they were escorted by police officers to their destinations, and to the delight of thousands the beer was cold. One of the most noticeable differences was the large number of females joining in the festivities.

In the end it boils down to several things, one of which was the statement that Prohibition taught them how to make beer. "When you are selling a beverage for its taste only and not for a kick you must strive for perfection. It’s hard to make a drink out of nothing but the brewers did it." It created a ripple affect not only creating jobs for an estimated 15,000 in Chicago alone, but all over the United States with a new need for coal, more transportation, grain and so on.

Who knew Brew Year’s Eve, or as we call it today National Beer Day, stemmed from such a monumental bill signing! So in honor of today, grab your favorite beer, sit back and make a toast to all those that worked long and hard so we could freely drink a beer whenever we want.

Nadine Sweeten , ABC Fine Wine & Spirits beer consultant - Sarasota

Follow me on Twitter @abcbeernadines

My absolute favorite time of year is July. That is when we head to the IPCPR Trade Show and decide what new cigars we are going to bring in to our humidors. With that being several months away, I am pleased to announce that our guests won't have to wait that long for a new cigar to show up in our stores.

Soon you will be able to purchase the Cain Nub Maduro and the Cain Daytona in your local ABC Fine Wine & Spirits store. Both of these cigars are produced by our friends at Oliva and both sport some great ligero tobacco.

Being one of the largest growers of cigar tobacco in the world gives Oliva tremendous flexibility in blending. Their portfolio of tobacco is as extensive as it is high in quality and it shows in these fabulous Nicaraguan sticks. Both of these new cigars are known as straight ligeros. Their filler tobacco is completely made up of primings from the top of the plant. This is not an easy thing to pull off as it usually takes a mixture of secco, viso, and ligero to get the proper burn rate. Remember that when a plant is harvested by using the priming method, the leaves are plucked from the bottom of the plant first. This process continues up the plant until the ligero leaves are the last to be picked. The direct sun exposure coupled with their extra time on the stalk makes them the most flavorful and powerful.

Let's start with the Cain Daytona. It's composed of triple fermented ligero tobacco, all from the Jalapa region of Nicaragua. If you recall, Jalapa is the region that produces a smoother and milder tobacco than its Estelí and Condega neighbors. When I say mild, I mean in strength, not flavor. The Cain Daytona is a medium -bodied cigar that provides plenty of flavor—including coffee, cedar, and a nice nuttiness. I would recommend this cigar to anyone who prefers cigars to be on the light side of nicotine. Complexity is not an issue with this cigar and it burns like a dream.

The Cain Nub Maduro is definitely a step up on the power scale. The first thing that will grab your attention is the beautiful San Andreas Negra wrapper. Unlike the Daytona, which has filler exclusively from Jalapa, the maduro is equally represented by Estelí, Condega and Jalapa.  It's everything you would expect from a strong maduro. Big bold flavors of coffee, cocoa, and leather are there. I enjoyed one of these recently during lunch with a few business associates. It is a cigar that you can comfortably smoke in 45 minutes but can leisurely stretch it out to an hour and a half. The Nub is also a good cigar if you enjoy taking pictures of long ashes. These little stubs are always packed tight and almost always hold their ash all the way to the band.

If you are looking for a new maduro or perhaps a medium-bodied Nica with a nice Habano wrapper, then look no further that the Cain Nub Maduro and the Cain Daytona. Two very different cigars but more importantly two more options we have to offer from our humidors.

Long Ashes,

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

Oud Bruins are delightful blends of old and new brown ales, which range from puckering lactic and vinegary sourness to a soft sweetness with the incorporation of fruit juices. Although they originated in Flanders, Belgium, many breweries have adopted their take on the unique style. I find this style an appropriate one for the warming spring and even hotter summer months of Florida in reminiscence of refreshing (and tart) lemonade.

I have a Petrus Aged Pale, a world class beer specially brewed for the late beer guru Michael Jackson (I’m sure the king of pop would have enjoyed it too). It is aged for 18 months in oak barrels. The brand Petrus is brewed under the umbrella company of De Brabandere, which brews other very fine brands including Wittekerke and Bavik. I tell people if you like Blue Moon, you would love WIttekerke and if you like a Pilsner style, definitely go for Bavik. Both are in cans and very refreshing. Petrus also offers an aged red, taking their pale and adding sour cherries to give just the right amount of sweetness to quell the pucker. But now on to the tasting!

Appearance

It pours a hazy burnt orange color with a nice foaming head, which hugs the gold rim of my Chimay goblet.

Smell

A faint sourness tickles my nose and whispers of tastes to come. Pithy oak wafts up giving way to a vinous quality.

Taste

The tartness pulls my lips and mouth and does not let go. The oak brings out subtle tannins. After the sourness subsides, the malt raises its hand and comforts my taste buds with a slight sweetness. What a wonderful taste!

I warn you novice beer drinkers, this one can hit you hard, but if you do enjoy a nice tart beer, dive right in. I recall when I was a fledgling beer drinker myself I tried anything and everything--I got my hands on a can of Berliner Kindl Weisse. At the time, I had never heard of a Berliner Weissebier and obviously did not understand the style. I eagerly poured the beer into a glass (I actually had the wherewithal to do that at 23) and took a big gulp. To my dismay, I thought the beer had gone horribly bad and poured it out immediately. Everybody now:  awwwwww, fail. That was certainly not my first craft beer, but it abruptly introduced me to the world of sours. Later I read that was a perfect example of how a Berliner Weissbier should taste, and the gnawing sourness was exactly what I should have expected.

I encourage each of you to delve into the world of sours, one of my favorite styles of beer. A good starter would be Bell's Oarsman Berliner Weissbier. It has just the right sourness. Even go with a shandy and add some low sugar lemonade to your favorite lager, sit back and enjoy.

Adam Shugan, ABC Fine Wine & Spirits beer consultant - Gainesville

Follow me on Twitter @abcbeeradams

Prowein 2014, which is fast becoming the leading international wine and spirits trade show in the world, celebrated its 20^th anniversary this year in Dusseldorf, Germany, between March 23 and 25. Back in 1994, when it all started, the fair (known as Pro Vins for its first year) managed to feature 321 exhibitors and attracted 1,517 visitors, of which only 250 were from outside Germany. This year it featured over 4,500 exhibitors from 45 countries on 5 continents and attracted 48,000 visiting trade buyers. So much for growth!

This year it was my pleasure to attend, along with our Director of Wine at ABC Brad Lewis, and experience the excitement of the event. Imagine a space with eight halls taking up about one square mile and jam-packed with exhibitor’s booths offering just about any type or style of wine from just about any wine-producing country you can think of. The sheer size and quantity of offerings is mind-boggling.

It is always wise to approach a trade fair such as this with a preconceived plan. We had appointments set before we arrived and knew what wines we were looking for and which we had no need of at the moment. This saves a lot of time and footwork. All the same we probably scheduled too many appointments because for the three days of the event we never stopped. Old friends and colleagues had to be visited. Appointments were made with producers that we already had an existing relationship with but who were eager for us to taste other wines from their portfolio. And of course there were the appointments with estates and importers who were new to us.

To list all the wines we tasted or even all the producers we visited would be a voluminous task and of not much interest to the casual reader. But off the top of my head a few of the standouts included a red Sancerre–Pinot Noir–from the ever-friendly Pascal Gitton; Luz del Palacio Jumilla from Bernard Magrez; a Syrah/Tempranillo/Grenache blend from Morocco called Le Touareg; the excellent Casas del Bosque wines from Chile; the Syrah from Elephant Hill in New Zealand; some amazing higher-end Cava from Alta Alella; I could go on and on.

And then there were the dinners and the post-Prowein visits to wine estates in the Rheingau, the Pfalz and Alsace. But that is another story.

A working lunch with our friends from Moutard Champagne.

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

This new domain in Vouvray was first selected by the ABC wine team at VinExpo in Bordeaux last year.

We tasted through a dozen different Vouvray wine domains, of which Domaine de la Poultière was a clear winner; these wines showed better minerality, more intense flavors and an excellent balance between acidity, fruit and sweetness.

That same day we were told that a huge storm has passed through Vouvray; high winds and lots of hail have devastated 95% of the appellation. Not only was the fruit knocked down by the hail, but some vines were damaged and would be fruitless for at least two years.

The owner of Domaine de la Poultière, Ingrid Pinon, was on the phone with her husband, and after she got off the phone she had a sigh of relief and gave us the good news: The storm clouds had passed on both sides of her vineyards without damaging a single vine.

We have found one of the best wines of the Vouvray appellation, and we have secured product for our Vouvray aficionados for the next year. Sometimes things just work out.

We have selected two wines from the domain's portfolio: a demi-sec and a Moëlleux.

The Moëlleux, like the name indicates, is a late harvest, sweeter and richer style wine that would be perfect served as aperitif before dinner to bring you to appetite or with light desserts or fresh fruit at the end of the meal.

This is one of the best examples I have ever tasted with a 30+ second finish! This wine is simply stunning! The current vintage is 2008.

The demi-sec is also best in its category; it's sweetness shows a bit less than a similar wine with the same amount of residual sugar because of its wonderful acidity and minerality that balance the sugar. For that reason, don't pass on this demi-sec Vouvray if you are a Chardonnay drinker. Some of our guests who tried the Domaine de la Poultière Vouvray Demi-Sec at the tasting table purchased it along with their favorite Chardonnays.

While waiting for the 2013, enjoy the current 2012 demi-sec.

Domaine de La Poultière Vouvray Moëlleux Les Perruches 2008 – Loire, France

This estate, owned by the Pinon family for three generations, is composed of 22 hectares on clay-limestone soil located in the village of Vernou-sur-Brenne. The vines are between 25 and 30 years of age. The Moëlleux Les Perruches is the more extracted Vouvray showing apricot, peach and a hint of lemon on a rich middle backed by vibrant acidity. It’s a wine that goes well with rich cheeses and fruit.

Domaine de La Poultière Vouvray Demisec Émotion 2012 – Loire, France

The Pinon family’s demi-sec Vouvray is more food friendly with apple, pear and quince notes with a subtle touch of sweetness; medium body and refreshing acidity in the finish. It’s a very well-balanced wine that works well with spicy Asian food and fruits.

Atanas Nechkov, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwineatanas

In two weeks I will be headed West…the west of Florida, that is!! For the second year ABC Fine Wine & Spirits will be one of the title sponsors of the 28^th Annual Sandestin Wine Festival. This will be my first trip to what I have been told is one of the most beautiful beach resort areas in all of Florida. The Sandestin Wine Festival has grown to be one of the most anticipated wine events on the Gulf coast and brings in a wealth of much needed monies to support the main charities of this great event, the Fisher House thru the Sandestin Foundation for Kids. The festival is held on April 10-13 at the beautiful Sandestin Golf and Beach Resort located right on the white sand beaches of the Gulf of Mexico…can’t wait! 

The events include the Grand Wine Tasting on Friday from 5:00-8:00 in the evening and from 1:00-5:00 p.m. on Saturday at the Baytowne Wharf. At the Baytowne Marina you can enjoy a Champagne & Seafood Cruise from 12:00-3:00 p.m. on Friday; to conclude this weekend of fun, sun, food and great wines is a Sunday Champagne Brunch at the Baytowne Marina from 10:00-2:00 in the afternoon. This event, which brings many celebrity chefs along with the “who’s who” in the world of food and wine, has quickly become one of the highlights of the spring events held in this part of the country. Hopefully some of you will be there to enjoy all of the festivities and if so, please stop by one of the ABC Fine Wine & Spirits venues and say hello. I will give you all a report on how the festival went when we talk again in a couple of weeks…until then, cheers!

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow him on Twitter @abcwinekena