Brew Hops & Wine Stops

One of the awesome benefits of my job as a Cicerone-certified beer consultant is that brewery representatives sometimes come into my store to pitch their product to me to see if I want to include it in my set or even start the motions of getting it onto ABC’s shelves all together. Recently, I was lucky enough to be the part of an impromptu tasting with a distributor representative from B. United International, an importer of fine beers, ciders, meads, wines and spirits. 

Accompanying the young lady was my main Microman beer representative. The United rep came armed with a carry on suitcase full of ice cold Italian, English and Austrian brews. First up was an Italian brewery from Roncole Verdi Di Busseto, Birrificio Del Ducato – ViaEmilia, a Czech style Pilsner. It was a crisp, well-balanced Pilsner with nice citrus notes.

Next was an Italian brewery from Borgorose, Birra Del Borgo – Re Ale Extra IPA. This was a nice earthy IPA, reminding me of a Belgian style with strong bready, grainy notes and not too much resiny hop bitterness. 

Then came an Italian brewery from Chieri, Birrificio Grado Plato – Chocarrubica, a chocolate stout. The label stated it was a dark ale brewed with carobs and cacao beans. The carob really shined through, dominating the flavor and giving a rich velvety taste on the tongue. I found it quite enjoyable. 

After that, an Italian brewery from Marentino, LoveBeer – BeerBera, a sour ale brewed with grapes and aged on wine barrels. I really enjoyed the taste of this one with a nice tartness and Pinot Noir-like grapiness, finishing with a saison-like funk.

Next was an English brewery from Manchester, J. W. Lees and Company – Harvest Ale Vintage 2012. It is an English barleywine with amazing complex tastes of toasted malts, mocha, honey, raisons, caramel, toffee and molasses. It received a 100-point score from Todd Alstrom of Beer Advocate. 

The last one is a nice little Trappist ale from the newest Trappist brewery, Stift Engellszell of Engelhartszell, Austria. It was called Gregorius and tasted well-rounded with notes of tart cherries, plum, raison, honey and molasses. As of now, none of these beers are on ABC’s shelves (that I know of), but all were a very nice treat to sample. Hopefully I will see them in my store one day so I can again experience fine Italian brewing tradition.     

Adam Shugan, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeeradams

I was sitting in my small, shabby third story office, cleaning my revolver and watching the rain on the window lit by the flashing neon sign of Nick’s Bar and Eats across the street, wondering where my next glass of wine was coming from.

It was a hot night and I was working on a tough case, trying to put a finger on Zinfandel’s nefarious past. To everyone it looked as if Zinfandel was all-American. The American wine grape, some would say, producing the greatest American variety of wine. But I wasn’t so sure. The grape wasn’t indigenous to California, or the good old USA for that matter. It had to come from somewhere else. But where?

Yeah, I know the popular viewpoint. It was proven back in the late 1960s at UC – Zinfandel was the same grape as one called Primitivo di Gioia which is found in Apulia, at the heel of southern Italy’s boot. "Okay," I said to myself, "but where did the name Zinfandel come from?"

Then I got a lead that took me to the catalogues of the most famous plant nursery in America back in 1830 – Prince’s of Long Island – which offered vines listed as “Black Zinfardel from Hungary.” But it didn’t stop there. Sure, Zinfandel was a misreading of Zinfardel, but then I wondered if Zinfardel was also a misreading of a Hungarian grape called Zierfandler. I did some quick checking. Nope, Zierfandler is a white grape. But wait a minute. In western Hungary there is a red grape known locally as Blauer (Blue) Zierfandler. Suddenly I realized how deep this thing really went. Blauer Zierfandler is also known as Kékfrankos alias Blaufränkisch alias Limberger. Somebody sure didn’t want me to get at the answers.

Some say that Agoston Haraszthy, the father of Californian winemaking in the 1850s and '60s, was also the father of California Zin. But I wasn’t buying it. He called himself a Hungarian Count and also a Colonel, but was he really? Back in Frisco he was charged with embezzling $151,000 worth of gold. He came to a bad end. Left California for Nicaragua to make rum. Fell into a stream of alligators. That was curtains for the good Count.

So the way I figure it is that if Zinfandel is the same grape as Primitivo, then they both must be the same as Blaufränkisch. But where did it all begin? Perhaps we’ll never know. My guess is that Zinfandel had its origins not in California, nor in Italy, nor in Hungary, but in that far outpost of the Austro-Hungarian Empire – Dalmatia, on the eastern coast of the Adriatic and only about a hundred miles from Apulia. This area saw the origins of many fine wine grapes later attributed to Western Europe, and was part of a major trade route. It’s just possible that Zinfandel originated here too.

But the trail was just too confusing. And anyway what did it matter? In America we all came originally from somewhere else, yet we still call ourselves Americans. I suppose we can say the same thing about Zinfandel. It still is the American wine grape, producing the greatest American type of wine. Try some.

Bill Stobbs, ABC Wine Supervisor

Follow me on Twitter @abcwinebills

The latest addition to our fine selection of Direct to You wines is the 2012 Gouleyant white blend from Gaillac.

The town of Gaillac, located on the Tarn River in southwestern France, was founded by the Romans who planted the grape vine in the region around the 1^st century AD, thus making Gaillac one of the earliest viticultural centers of ancient Gaul. Throughout the ages, Gaillac has preserved the diversity of its rich viticultural past and unique selection of local vitis-vinifera varieties.

The reds are at least 60% Duras; other red grapes used are Fer, Gamay, Syrah, Cabernet Franc, Cabernet Sauvignon and Merlot.

The whites are at least 15% Len de l’El (Loin de l’Oeil) which could be blended with Sauvignon Blanc (since 2007), Mauzac, Ondenc, Muscadelle and Sémillon.

A most unique grape variety is the local Loin de l’Oeil, French translation of the Occitan Len de l’El, meaning ‘Far from the Eye.’ Loin de l’Oeil is virtually exclusive in the Gaillac AOC; the name refers to the long peduncle of the grape cluster, which puts it far from the original bud (eye) on the main cane.

The 2012 Gouleyant White from Georges Vigouroux is a Sauvignon Blanc/Loin de l’Oeil blend exhibiting bright, pale yellow-golden color with green hues and aromas and flavors of melon, gooseberry and baked apples. The finish is floral but dry and long lasting. Enjoy as aperitif, with light appetizers, as well as with grilled fish, seafood dishes, mixed salads and semi-soft cheeses. The Gouleyant White is priced at only $11.99, which makes it one of the best values for Sauvignon available.

Also must taste (if you haven’t done so yet) is the most popular and best selling Gouleyant Malbec, $11.99.

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

Ken, John, Ron, and John's son Derry

The title of this blog is the tagline of John Geber, owner of the Australian winery Chateau Tanunda. I had the great pleasure of meeting John and the rest of the crew of his 100 foot motor yacht the Grand Barossa about a week or so ago. This magnificent yacht was moored in Jacksonville as a part of Chateau Tanunda’s trip up the east coast of the U.S. promoting the wines of this historic Barossa Valley property.

The Barossa Valley's magnificent Chateau Tanunda

Though John Geber’s family was in the winemaking business many generations previously, he himself had not been involved with viticulture at all. John’s background had been in marketing with R. J. Reynolds also with the Tetley Tea Company. John invented Tetley’s now famous round tea bag. John Geber got into the wine industry as a negociant when he started the Australian Food & Beverage Group. He used his immense marketing skills and his ability to blend flavors--his tea background--to sell Australian wines to European countries. His brands Kangarro Ridge, Kangaroo Hills and Naturally Australian helped to make John’s company the number one exporter of Australian wines to Europe. So one day in 1998, as the story goes, he was riding his bike along a Barossa Valley road, saw a grand, old chateau in a state of disrepair and decided at that moment to get into the winemaking business. A bit impulsive wouldn’t you say? By the end of that day he put down a chunk of money on one of the most historic and fabulous buildings in the entire country. Built in 1890, this nearly 38,000 square foot building was, at the time, the largest building in South Australia and the biggest winery in the southern hemisphere. So a couple of years and hundreds of thousands of dollars later, the glorious Bavarian-style Chateau Tanunda, was back to its former splendor.

John Geber telling us a little bit about the history of Chateau Tanunda

From this winery he has produced some of the best, though somewhat under the radar, wines to come out of Australia. Shiraz, Cabernet Sauvignon, Chardonnay and Riesling are Tanunda’s focus, but they also produce Cabernet Franc, Merlot, Pinot Grigio, Muscat, Semillon, sparkling wines and rosés. The entry level Barossa Tower wines are very well made and show great value for premium wines. The Chateau Tanunda Shiraz, Cabernet Sauvignon and Riesling can be found at your local ABC Fine Wine & Spirits and are wines not to be confused with the myriad of “critter wines” that can be found in the Australian section of most wine shops. John Geber made it a point to show that Australia is back in the business of producing high quality, great value wines that can be found in the $12 to $25 range that stand with many California and French wines that cost you quite a bit more. At the top of the Chateau Tanunda ladder is a wine produced from 100 plus year old vines, the “The Everest.” These handpicked, basket pressed and unfiltered wines are very limited production bottlings from only the best vintages and receive huge review points from the top wine critics worldwide.

The afternoon spent aboard the Grand Barossa with the enigmatic John Geber was one of the best times I’ve had in quite some time. I hope to cross paths with him again, listen to his great stories and enjoy some of his wonderful wines in the process. 

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

In the world of business a blue chip is a stock in a corporation with a national reputation for quality, reliability and the ability to operate profitably in good times and bad. Much the same could be said about blue chip wines. They must be of the highest quality regardless of what obstacles Mother Nature might put in the way. As no two vintages are identical it takes an experienced hand to know when to execute the numerous decisions that need to be made in the vineyard and the winery.

Once a wine starts to achieve acclamation through the press or by word of mouth, maintaining that  excellence year after year can be just as challenging. Success in any profession requires hard work, dedication and a desire to be the best. Wine maker Alberto Passeri of La Gerla epitomizes what it takes.

La Gerla is a gem of a property located in the majestic Tuscan town of Montalcino. It is here that Alberto makes some of the greatest wines in all of Italy. You don't have to take my word for it. All the major wine publications in the U.S. (Wine Spectator, Wine Advocate, Wine Enthusiast) consistently give La Gerla 90+ scores year after year.

There are four different wines made at La Gerla; Birba, Rosso di Montalcino, Brunello di Montalcino and Brunello Riserva gli Angeli. All the wines are handcrafted useing 100% sangiovese grapes from the estates vineyards. If you are a fan of super-aromatic wines with a combination of power and finesse you must try these wines.

Last year La Gerla Riserva gli Angeli was the top scoring Brunello in the Wine Spectator with 97 points. A sneak preview of the 2008 Riserva gli Angeli will be in the June 30th issue of the Wine Spectator with 93 points. One point higher than a wine costing nearly ten times as much. Congratulations Alberto Passeri.

Memorial Day weekend is a holiday in which we remember the brave souls who made the ultimate sacrifice for our freedom. I think it is important that we make sure everyone remembers the true reason for this much anticipated three day break.  But it isn't just a somber time, it's a time of celebration.

I have always viewed Memorial Day weekend as the unofficial launch of summer. It's when folks head for the beaches and other tourist destinations in droves, for the first time in the new year. With that in mind, I thought it might be a good idea to talk about some prime vacation spots. Of course if I am going to talk about quality vacations, they have to involve cigars. It was recently suggested to me by our head trainer Katherine Mason that I blog about cigar destinations. What are some great places to visit with the cigar enthusiast in mind?

For those who live in Florida, there are two destinations that should be an easy drive for most. The first must-see is the JC Newman Cigar Factory and Museum in Tampa. Once known as Cigar City, Tampa now has just the JC Newman Factory still making cigars. It is a beautiful building that has been restored to its original condition. Tours are offered and smoking cigars here is encouraged. If you live in Florida and haven't been, put it on your list.

A second Florida hotspot is Miami. Not only are many of the the big cigar makers headquartered there, but what place has more cigar culture than Little Havana? Here you can smoke a great hand rolled cigar, enjoy a Cuban coffee, and spark up a friendly game of dominoes with one of the locals.

Las Vegas often gets overlooked as a cigar hot spot. It is the gaming and nightlife that take center stage, but because smoking is allowed on the gaming floors it makes for a great place to enjoy a cigar. Whether you try your luck on the roulette wheel, craps table, slot machines, or just wanna catch a game at the sports book, cigars are welcome. There just aren't many places where I live, that aren't cigar bars, that still afford one the luxury of leisurely puffing on a stogie.

If you feel like breaking out the passport and visiting some of the countries responsible for producing the tobacco as well as rolling our favorite cigars, then there are several places you can visit. The Dominican Republic is a great trip. A quick flight out of Miami puts you dead in the middle of the cigar world. The Dominican Republic, or DR as most cigar folks refer it, is also quickly becoming a world glass golf destination. With many of the world’s top golf courses located here, make sure you being along your golf sticks as well as the ones you plan to smoke. Of course you can book tours at several cigar factories, including La Flor Dominicana, La Aurora, Don Lucas, and Tabacalera de Garcia to name a few. There are also casinos here so you can satisfy your gaming itch as well.

If The Dominican Republic is too close to home and you would rather head over to Central America, then I strongly suggest a trek to Nicaragua. No one does a better job of hosting a group of cigar lovers than Drew Estate. Their Cigar Safari is a four day party that never stops. You will see every aspect of cigar production and of course will be provided all the cigars you can smoke. They will also let you blend your own and take a nice stash home with you as well. If you plan on doing the Drew Estate Cigar Safari, you need to book it early as they sellout rather quickly.

One of the factories you will visit during the Drew Estate Cigar Safari

Whether you want to stay stateside or go international, there are several great vacation options for the cigar lover. So whatever destination you choose I am certain you won't be disappointed. Just remember to check your lighter and cutter and take a spare bag so you have room for all the cigars you will come home with.

Long Ashes,

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

I can't think of anything more uniquely southern than enjoying a cigar with a glass of bourbon. It is what gentlemen did when they retired to the parlor and slipped on a smoking jacket. Today it is not just restricted to men or folks who reside in states with warmer summers, and thanks to Ted's Cigars you can enjoy the experience by making just one purchase.

I am speaking of the Maker's Mark cigar, which is a handcrafted stick from the state that not only gives us bourbon, but also bluegrass and the first leg of horse racing's Triple Crown. Plus, it’s free in ABC stores with purchase of Maker’s Mark bourbon 750mL or larger from June 3-30^th!

The cigar incorporates quality Dominican filler tobacco with a nice Ecuadorian Sumatra wrapper. Maker’s Mark bourbon is infused into the tobacco, utilizing a process that doesn’t expose the leaf directly to the Kentucky nectar. In other words, the tobacco isn’t soaked in bourbon. Their process is proprietary but I would venture that it is similar to the one Drew Estate uses for its infused line of smokes. The cigar is then sealed in a glass tube, utilizing their trademark red wax. This not only makes for an attractive visual presentation but it also serves to protect the cigar and ensure that the bourbon flavor is securely locked in, along with the proper humidity.

So how does it taste? There is a definite sweetness in this cigar. It's not the normal flavors that I would expect from an Ecuadorian Sumatra wrapped cigar. The bourbon flavor is definitely there but it is subtle. I am not someone who gets a lot of fruit flavors in cigars but there is definitely an almost grape flavor in this one. The sweetness continues throughout the entire cigar but it never becomes over-powering. There is a mild earthiness and some mild woodsy flavors. Although there isn’t the oak one would get in a cigar that uses “dark-fire” tobacco, the bourbon does provide a little of that signature vanilla flavor.

This is a medium bodied cigar and one I would recommend for even the most novice smoker. This cigar would make for a nice Father's Day gift, just don’t forget to give dad a bottle of the bourbon as well.

Long Ashes,

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

I had a chance to go to a tasting event held by Susanne Hecht, Export Sales Director for Schneider Weisse. While I am very familiar with Schneider’s Aventinus Eisbock (one of my all-time favorites), I was not very familiar with the entire lineup or much of the brewery’s story, which is quite interesting. 

In the 1800s in Germany, wheat beer could only be brewed by the Bavarian royal family. Wheat beer sales had been steadily declining and in the 1870s King Ludwig II discontinued brewing wheat beer and sold the exclusive brewing rights to Georg I Schneider. Thus, the Schneider family saved Bavarian wheat beer from extinction. Today, the Kelheim-based brewery is run by Georg VI Schneider. That location, which the family acquired in 1927, is the oldest wheat beer brewery in Bavaria brewing continuously since 1607.

On to their beers. The lineup for the evening included: TAP 1 Meine Blonde Weisse, TAP 7 Unser Original, TAP 5 Meine Hopfenweisse, TAP 6 Unser Aventinus and Aventinus Eisbock.

The TAP 1 Blonde I found to be very refreshing, with aromas reminiscent of fresh spices and blooming flowers.

The TAP 7 Original is the beer that pays homage to the founder Georg I. It is brewed according to the original recipe from 1872. In the glass, this beer is a lovely deep, amber color. Aromas of clove, bananas and nutmeg dance out of the glass and pull you in for taste after taste. 

The TAP 5 Hopfenweisse is a collaborative effort with Brooklyn Brewery. This beer, I found to be surprisingly hop-forward for a Bavarian wheat beer. The beer is a reddish-gold strong wheat dopplebock with an intense tropical nose. It has typical dopplebock sweetness, balanced very nicely by a pleasant, bitter finish.

The TAP 6 Unser Aventinus is a deep ruby colored wheat dopplebock with a nose of bananas, raisins and plums that somehow morph into roasted notes and licorice spice. This would make a great pairing for roasted meats or fruity chocolate desserts.

Lastly, the Aventinus Eisbock is made by allowing barrels of the TAP 6 Unser Aventinus to cool to the point that some of the water contained in the beer freezes to the sides. The liquid that remains is concentrated, with more intense flavors and a higher ABV (12% compared to 8.2%). This is a great beer to have by itself, as an aperitif, on a cool evening by a fire. It is nearly black in the glass with aromas of ripe plum and bitter almonds accompanied by strong notes of banana and clove.

These beers are available to us at ABC Fine Wine & Spirits. If you do not see one of these beers, or any beer you are in search of in your local store, please ask us about it. We are always happy to do what we can to fill an order.

Rick Swartz, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerrick

At the tail end of my April visit to Bordeaux, I had a couple of spare days to kill before returning stateside.  So I picked up on the tourist vibe in the City of Light and spent some time strolling along the flanks of Seine and taking in a few awe-inspiring exhibits at some of the museums in town.

Sunset on the Seine

I spent much of my second day at the Musee d’Orsay admiring its astonishing collection of impressionist and post-impressionist paintings, sculptures and objets d’art.  Seeing the incredible works of Monet, Renoir, Cezanne, Van Gogh, Toulouse-Lautrec, Degas and Rodin up close and personal was an unforgettably uplifting experience.  Even the Musee d’Orsay building is a sensory marvel unto itself with its stunning Beaux Arts architecture.

By the time evening had rolled around, I had worked up an appetite for some local oysters and a chilly glass of white wine.  Yes, I did have some incredible ones earlier in the week in Bordeaux, too.  But they were from another part of France, after all, and the great plates I enjoyed en masse in the Medoc merely were a pretext for more!

If you’re a fan of bivalves and happen to find yourself, as I did, near Paris’ Saint-Germain district, you owe it to yourself to stop at Huiterie Regis.  It’s a little gem of a restaurant, conveniently located on the Rue de Montfaucon, right across from the entrance to the Mabillon metro. 

This place is tiny (about seven tables), so you may have to wait a little bit for a seating.  In my opinion, it’s well worth it.  They specialize in oysters but also have other tasty seafood items on the menu—including local shrimp and a scallop terrine.  The bread and butter they serve are pretty good too.

Fines de Claires

I ordered a dozen exceptional Les Fines de Claires with a bottle of Muscadet Sevre et Maine. 

The oysters were exceedingly fresh, plump and utterly delicious.  Aged sur-lie, the lemony, yeasty Muscadet was a perfect foil for the salty, natural brine of the Fines de Claires.  Very few food and wine pairings on planet earth go this well together!  (A close second might be Roquefort and Sauternes).

Returning home, I recently had an urge for another glass of stony Muscadet, but this time with lemon baked chicken and goat cheese.  A great example of this often overlooked, but very food friendly Loire Valley white is Domaine de L’Auriere Muscadet Sevre et Maine, a proverbial steal at $9.99/bottle and now available at your local ABCFWS store.

Jim Greeley, Southwest FL wine supervisor. Follow me on Twitter @abcwinejimg.

Blogging today from beautiful Napa Valley...so far we have experienced a few days of wonderful wines and, of course, mouthwatering cuisine. We arrived Monday afternoon, hit the ground running with a meeting at Cosentino Winery that lasted just about 'till our reservation at Press restaurant. Dinner was awesome and the wines were, too! Massican Sauvignon Blanc with a starter of...get this...a variety of local bacon!

Napa Valley from Garrett's cottage!

Ramey Carneros Chardonnay with some prawns, then a Pittsburg style rib eye with El Molino Rutherford Pinot, and both Ladera Howell Mt and Shafer Cabernets. We are staying up in the Napa mountains at Garrett Arnfelds (from G- the 7th Letter) and it is quite a spectacular view down into the valley!

Day 2: We began with a tasting at Cosentino, followed by another tasting and a huge lunch at Michael Pozzan in Yountville, and on to Trinchero for a meeting, tasting, and finally dinner! Whew! 

Pozzan winery and a view of the Valley

Days 3 and 4 will be covered in my next blog!

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

More often than not, some people become “set in their ways” when it comes to trying new wines--they like what they like and are hesitant to try something new.  Well, you tried that particular wine at some point, so why not try something new again? Spring is here and, with summer not too far off, it's time to uncork a bottle and expand your palate!

This is the time of year for those crisp white wines that can be enjoyed outside, with or without an accompanying meal.  Let’s travel to Spain and start with a refreshing and uncommon grape, Godello. One of my favorites white wines, the Atalaya do Mar Godello, offers ripe peach and lemon hints which carry onto the palate. With nuances of honey and melon, combined with peach hints, the flavors are harmonious through the finish.

Since we are entering the season where seafood, particularly shellfish, is often served, you might be looking for the perfect vintage to complement your meal.  If you enjoy anything from the sea, try the Aragosta Vermentino.  This white from Sardegna is the perfect companion for seafood lovers, with aromas of fresh ripe apple. Vermentino is dry, fresh and lively with a well-balanced acidity and finish.  It’s perfectly crafted for year-round Florida weather!

Another common choice this time of year is the rosé. I get asked on a daily basis, “Is this rosé dry or sweet?” Although people often associate “pink” with being sweet and fruity, that is not always the case. Take Chateau Montaud Cotes de Provence Rosé, for instance. On the nose it displays sweet aromas, like vanilla and cherry, but on the palate there are subtle hints of cranberry and citrus. Together they make a dry rosé that’s versatile and a great buy at $12!

With Memorial Day quickly approaching, consider stopping by ABC Fine Wine and Spirits and pick up a bottle or two of something you haven’t tried, perhaps a varietal you’ve never heard of before.  Either way, ‘tis the season to uncork a bottle and expand your palate! 

Kayla Howard, ABC Fine Wine & Spirits wine consultant in Bradenton. Follow me on Twitter @abcwinekaylah.

The first week of May I got to take a trip of a lifetime!  I got to travel through northern Italy.  On day two of our trip we were introduced to a brilliant woman of wine…Bruna.  We met Bruna at her estate in the town of Scansano in the region of Maremma.  Her estate, Querciarossa, we carry at ABC.  We found ourselves this particular afternoon sitting back, outside, with a view of her vineyard, drinking a wonderful white wine varietal, Vermentino. 

While rejuvenating ourselves with white wine we got a great history lesson on this region that dates all the way back to the Bronze Age.  Near this vineyard the Etruscans dug an entire Necropolis out of calcareous rock (made up of calcium carbonate and high in chalk or limestone as well as fossilized shells).  The land is so rich in history and has a great recent discovery: the remains of an ancient vineyard dating back to Etruscan times…

I was overwhelmed by the view, history, and the woman behind the wines.  We took a short jaunt to the seaside, less than an hour from this estate, and walked the hills to view the Mediterranean Sea.  When we returned we had a magical dinner waiting for us.  I think it ended up being at least four courses.  This vineyard, with its strong minerality, was just what our dinner needed!  Everything blended from merlot, cabernet, and sangiovese.  But I do have to say that coming back to the Florida weather, I can’t stop thinking about that first sip of Vermentino in our lazy afternoon.

After meeting Bruna, all I could think was, I want to be her when I grow up.  She is an intelligent business woman who loves wine; what better to become?  But, while I figure out how to become her, I will drink her wines and hope some of her strength rubs off on me.  I could talk for days about her wines and her other estates, but wanted to begin at the beginning  and what I hope stays as a beautiful friendship with Bruna, her estates, and ABC. 

Kathleen Anderson

NW Florida Wine Supervisor

Follow me @abcwinekat

This is my first entry into the “blogosphere.”  Uncertain regarding the real meaning of the relatively new concept of “blog” as a noun or a verb, I beg the indulgence of those who are more informed.

I’ve just returned from a most amazing sojourn that took 10 colleagues and me through an intense exposure to the fantastic wines of the Cotes du Rhone, Beaujolais, Burgundy, and Chablis (also technically Burgundy.)  Each stop along the way is worthy of a long essay describing the place, the wonderful people, the delicious food, and of course, the fabulous wines.  For the sake of brevity and precise focus, I have decided to share my impression of one single wine, Petite Chablis.

Monsieur Durup, owner, winemaker, raconteur, and Burgundy historian extraordinaire met us at the palatial Château Maligny, in Cablis.  After some exploration of the estate that features a castle (under restoration) complete with even a moat, Durup invited us into a museum-like tasting room.  Our first taste, followed by many others, was the Petite Chablis.  My expectations for this wine were immediately exceeded. Light straw color with golden hues made the wine visually intriguing.  The bouquet carried notes of flint, citrus and white flowers. This wine was alive with vibrant acidity, distinct mineral notes, floral overtones and no oak.   All agreed the wine was “quite pleasant.”

When our guide announced the estimated retail price for this wine of approximately $15.00 U.S., I thought to myself, “This is something my guests deserve.”  ABC Fine Wine & Spirits does not offer this selection and I believe it would be a terrific addition to our inventory.  Maligny’s Petite Chablis is an affordable introduction to the extraordinary wines of this appellation and would serve as a bridge wine for our curious guests.

Our splendid evening in Chablis continued with a vertical tasting of Maligny wines—each one getting better than the one before—impressive, to say the least.  We finished the evening with a most memorable dinner hosted by Monsieur & Madame Durup.  From the starter course of chilled salmon prepared three ways to the dessert of warm chocolate cake with a molten dark chocolate filling, every morsel was delicious.  Here’s a toast to Monsieur and Madame Durup, “A Votre Sante!”

Don Couvillion, wine consultant ABC Fine Wine & Spirits on Gandy Blvd in Tampa

I can't think of too many places where I couldn't enjoy a cigar. I am almost certain I could enjoy the flavor and relaxation afforded me by a quality smoke even if I were confined to a small prison cell in some distant corner of the globe. Though this may be true, there is something to be said for quality atmosphere.

Have you ever eaten at a seafood restaurant in the middle of town then followed it with a trip to one situated on the water, overlooking the ocean or bay? Now these two establishments may be only miles apart, get their seafood from the same company, and have the same quality level of cooks and servers with the only difference being location. So why does the food taste better at the seaside spot? The simple answer is atmosphere. There is a famous high end steakhouse that has two locations where I reside. One is located in a shopping center and the other sits on the bank of the river and has breathtaking views of the city skyline. I have dined at both and the food and service is outstanding, but it just seems that the river-view location is just a little better.

What better place to enjoy a cigar then on a yacht during after a wine tasting?

I have also found this to be the case with cigars. I have often enjoyed a new cigar with friends maybe on the golf course and really thought that was an amazing cigar. Later when I sat down to review it in a more sterile environment it wasn’t the same. I'm not saying the cigar was bad, but that my initial thoughts were influenced by the good time I was having with my friends.

Smoking while rolling a cigar in a tobacco warehouse. How is that for atmosphere?

My experiences have also shown me that it is very hard not to enjoy a cigar when you are walking through a tobacco field or watching over a roller working in the factory. How can you not have a good experience when you are literally standing right in the middle of the “cigar world?” That's why deciding when and where to smoke a cigar is almost as key as cigar selection itself. I often wonder how this has an effect on someone who is reviewing a cigar. How many “experts” give a cigar a lower rating because they are sitting on a patio alone while they type away on their computer? It is a fact that when one takes something meant to be a pleasure and turns it into work, that is exactly what they get. I’m not saying that some private time with a cigar is a bad thing. Sometimes the solitude is just what the doctor ordered. I just know that my fondest memories of smoking cigars involve a group of friends.

Yes, a great cigar is going to live up to its reputation no matter where choose to light up. But I promise if you smoke in beautiful places with people you enjoy being around, the cigar will taste better.

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

Trappist ales are some of the best beers in the world. They range in taste and complexity and are brewed with honor and deep tradition. Although the abbeys have been around for hundreds of years, it wasn't until 1997 when the original eight created the International Trappist Association. This was established to prevent non-Trappist commercial companies from taking and abusing this special designation. A logo was produced to make the beers and other goods from the abbeys official--such items must adhere to strict guidelines in order to be a part of the ITA. Three criterions are in place, which allows an abbey to designate itself Trappist:

1. The beer must be brewed within the walls of the Trappist abbey, by or under control of Trappist monks.


2. The brewery, methods of brewing and commercial orientation must depend on the monastic community.


3. The economic purpose of the brewery must be directed toward assistance of maintenance and operation and in no way for financial profit.

There are 10 Trappist breweries now with the official designation. Six are in Belgium:  Orval, Chimay, Westvleteren, Westmalle, Rochefort and Achel. Koningshoeven is in the Netherlands and Engleszell is in Austria. Two new ones were designated in 2013; Engelszell in Austria and an American one, St. Joseph’s Abbey in Spencer, Massachusetts. The Trappist name derives from the Order of Cistercians of the Strict Observance. The monks are called “Trappists” from La Grande Trappe Abbey of Normandy.

Westmalle Abbey, called Onze-Lieve-Vrouw van het Heilig Hart, brews three beers: Tripel, Dubbel and Extra.  The Tripel received a 100-point world-class score by Jason Alstrom, cofounder of Beer Advocate. The Extra does not leave the abbey and is enjoyed by the monks at lunch and by other lucky visitors. In April of 1836, the monastery became a Trappist abbey and by that December, they brewed their first beer to serve with lunch. The Dubbel and the Tripel are bottled conditioned (live yeast is added after bottling) and develop over time. The taste can change just from age and the storage method, the serving method and the temperature at which it is served. To reach the optimum serving experience, click here.

Orval Abbey opened its brewery in 1931 and only produces two Belgian pale ales:  Orval and Petit Orval.  Orval also received a 100-point rating from Jason Alstrom. This is one of my favorite beers with mild sour and slightly funky flavors. The history of the label stems from the widow Countess Matilde of Tuscany, who was standing by a fountain when her wedding ring fell in. She prayed for its return and to her amazement, a trout came up and produced the ring in its mouth. With much gratitude, she decided to establish the monastery on that very site.

Chimay Abbey, called Notre-Dame de Scourmont Abbey, opened its brewery in 1862 and produces three amazing brews:  Premier Dubbel (red), Cinq Cents Tripel (white) and Reserve Belgian Strong Dark Ale (blue).  They also make six Trappist cheeses with fine local milk that pairs with the neers.

Rochefort Abbey called Notre-Dame de Saint-Remy Rochefort was founded in 1230 but the monks did not start brewing until 1595. Their batches are smaller than Chimay and Westmalle, making their beer even more sought after and coveted. They brew three 90+ (Beer Advocate) rated brews:  Rochefort 6 Dubbel, Rochefort 8 Belgian Strong Dark Ale and Rochefort 10 Quadrupel.   

Achel (pronounced Arkul) Abbey was invaded by the Germans in World War I, and the copper brewing vessels were taken to be melted down for ammunition. In 1998, the brewery was reopened and beers were only brewed for the Auberge, the tavern that wraps around the brewery. Now the beer is being bottled, but no one is allowed to visit the brewery and the beer is only available from the Inn and Foodshop at the abbey. The beers brewed include Achel Extra Blond, Achel Trappist Extra, Achel 5 Blond, Achel 5 Bruin, Achel 8 Blond and Achel 8 Bruin.

Sint Sixtus Abbey of Westvleteren started brewing its world renowned beer in 1838. In 1946, Abbot Gerardus decided to stop brewing commercially and sent production to the nearby brewery of St. Bernardus in Watou.  The monks of St. Bernardus were allowed to brew Westvleteren under license for quite a while, until 1992 when Sixtus took back the rights due to the changing of the laws stating Trappist beers must be brewed within Trappist walls. St. Bernardus was not. Three beers are brewed:  Trappist Westvleteren Blonde, Trappist Westvleteren 8 (VIII) and Trappist Westvleteren 12 (XII), which is considered the best beer in the world at number one on Ratebeer’s "Top 50" and number 10 on Beer Advocate’s "Top 250 Beers of All Time."

Koningshoeven Abbey started producing La Trappe and a wide range of tasty brews in 1884. In 1950, the monks added a lemonade factory. Throughout the years, La Trappe has added new styles to their lineup and dabbled in a few German styles. In 2009, La Trappe Isid’or, named after the abbey’s first brewer Brother Isidorus, was made to mark the 125^th anniversary of the monastery.

Stift Engelszell Abbey of Austria brews only two beers:  Benno Saison/Farmhouse Ale and Gregorius Belgian Strong Dark Ale. They were only recently granted the Trappist title in 2009.

The first American Trappist brewery is Spencer of St. Joseph’s Abbey in Spencer, Massachusetts. St. Joseph started as a maker of jams and jellies until a few years ago one of the brothers expressed interest in brewing and even gained experience at a local craft brewery. Other brothers joined in the passion and toured all of the original Belgian Trappist breweries to gain all of the knowledge they could before taking it back to the states. They have perfected one beer so far, Spencer Trappist Ale.

Most Trappist beers are bold, full-flavored, high alcohol sippers that you take home or drink at a bar and have a good conversation over. Many beer lovers have journeyed afar for a taste of the famous Westvleteren 12. I recommend you go to your local ABC to pick up a Chimay or Westmalle and savor hundreds of years of meticulous brewing tradition. 

Have you ever passed by a local brewery and wondered why the parking lot was so full? Well the answer to that is drinking like a local is the best thing you can possibly do. There are plenty of local breweries in each state, city and zipcode. When you walk into the brewery/bar they welcome everybody with open arms--as long as you have a love for beer!

For instance, one of my favorite breweries to visit is Funky Buddha, located in Oakland Park, Florida, and not too far from ABC Fine Wine & Spirits where I'm a beer consultant. They appreciate every guest that walks in and make you feel like part of the family. It's a great spot for after work and happy hour specials. Some of their popular beers are Hop Gun IPA and the Floridian Hefeweizen which will be in package this fall and avavabile at your local ABC. Every Tuesday they have a special tapping at 7 p.m., ranging from Ghost Dog Whit (Belgian wit) to Clifford's Big Red Ale (imperial red ale with an abv of 9.7%). Don't get me wrong,  drinking some of your favorite nationally distributed brews is prettty cool, but when you drink like a local there is something special going into every ounce of that beer. 

Due South is another one of my favorite local breweries, which is operated out of a warehouse in Boynton Beach, Florida. If you're not paying attention on the road you can easily miss it. They also have a welcoming atmosphere. Some of their top beers are Category 3 IPA (which can be purchase at your local south florida ABC) and Caramel Cream Ale which is sometimes available on our Brew Stops for growler fills--not a bad idea, if I do say so myself! Due South tends to do specialty brews, and one of my favorites is the Mexican Standoff. This is a porter brewed with cocoa nibs and nacho chilies (amazing), but it is only avavabile at the brewery. While drinking their beer you tend create an appetite, but dont worry! Food trucks are usually on site. 

Local breweries might be considered the "little guys," but to me they are the ones that keep the authenticity of craft beer alive with their passion and love. Where else can you go to feel at home, have special tappings at a certain time and also have some of the most unique beers ever? Visit one of your local breweries, and I promise you'll think just as highly of the "little guys" as I do.

Jamal Jackson, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerjamalj

Seafood in South Africa

With the coming of summer, most of us begin thinking about patio parties and outdoor dining. Lighter summer fare is the order of the day, and seafood plays a large part in our summer cuisine.

Here’s a question – What do the winemaking areas of Australia, New Zealand and South Africa have in common? Well, for one thing, they are all countries that lie well south of the equator. And of course they all produce world class wine. But the other common denominator is that they all have a close proximity to the ocean. Australia is our only island continent, and its best winemaking regions are largely coastal. New Zealand is comprised of a pair of beautiful islands set in the south Pacific. And South Africa is bordered by not one, but two oceans – the Atlantic and the Indian.

So yes, these are important areas, not only for impressive and delicious wine, but also for some serious seafood!

Here in Florida we can also lay claim to great seafood, and now is the time to enjoy it. The wonderful aromatic whites of our antipodean neighbors make a perfect pairing with summer fare. Their light, crisp, acidic qualities are an excellent match. Think about it – What do most of us do before enjoying lighter-style fish or shellfish? We squeeze a little lemon on it because the acidity brings out the flavor. That’s exactly what happens with wine, too. It enhances the flavor of food with its acidity.

Monkey Bay in New Zealand

While no food and wine pairing rules are written in stone, it is generally advantageous to think about the texture of the dish (heavy or light) and pair it with a wine of similar weight. So let’s look at a few dishes from the sea and a few wines that you may want to pair with them –

Raw Oysters:  Try Jules Taylor Sauvignon Blanc from New Zealand, Graham Beck Sparkling N/V Brut or Painted Wolf Chenin Blanc from South Africa or Nugan Third Generation Chardonnay from Australia.

Mussels:  Perfect with Silver Beach Sauvignon Blanc from New Zealand.

Clams (Raw or Casino):  Will pair well with Sauvignon Blanc (such as the racy and vibrant Young Meg from Marlborough), sparkling brut or dry Chenin Blanc.

Shrimp:  Chardonnay or Chenin Blanc will work well, or go with the pungent tropical notes of the Elephant Hill Hawkes Bay Sauvignon Blanc. If you are serving breaded or tempura shrimp, however, it’s best to go with sparkling brut (or beer).

Scallops:  You might want to serve a slightly weightier white here, such as a rich, creamy Chardonnay.

Crab:  Sparkling brut, Chardonnay or dry Riesling will pair perfectly.

Lobster:  Sparkling brut or Chardonnay are textbook pairings, but many of us forget how well dry or off-dry Riesling works with lobster. Try Chateau Tanunda Riesling from Australia.

Salmon and Swordfish:  Because of it weightier texture we can go with either white or red here. Pinot Noir is the perfect match, and an excellent choice would be Elephant Hill Pinot Noir from Central Otago, New Zealand – the southernmost wine region in the world.

Tuna:  Again – whites or reds will both pair well. Sauvignon Blanc, Chardonnay, Pinot Noir or Merlot.

Sushi and Sashimi:  Dry Riesling or sparkling brut.

Caviar:  What could be better with caviar than a sparkling brut? The Graham Beck Sparkling N/V Brut (53% Chardonnay/47% Pinot Noir) from South Africa is an excellent choice.

So by all means try some of these pairings with your summer fare. You’ll find that a well-matched food and wine pairing is synergistic – the wine improving the flavors of the food and the food intensifying the qualities of the wine. And the best part is it doesn’t have to be expensive – just pair simple honest wine with simple honest food. Happy summer!

Bill with oysters and bubbles in South Africa

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

Someone near and dear to me once said, "I hate beer. I don't understand why you love it so much. I have yet to find one useful thing about beer." I was shocked at first—there was actually someone out there that hated beer—then greatly inspired to change her mind.

I have found many useful ways to use beer besides drinking and I narrowed them to ten.

1. Put out a fire. It is not quite as effective as a fire extinguisher but a bottle or can of beer can perform like one. Just shake and spritz on small grill flare ups.


2. Marinate your meat. The acidity in beer makes for a great tenderizer.


3. Polish your pots. Because beer is slightly acidic, just pour some on your pots, let it sit for a while, then wipe. It makes cleaning a lot easier.


4. Clear up brown spots on your lawn. Beer stimulates plant growth and kills fungi.


5. Pass kidney stones. Beer is a diuretic that helps flush the kidneys while helping to dilate the ureters, making the passing of a stone quicker and easier.


6. Kill slugs and mice. They love beer (but who doesn’t?). Put some out in pie pans and buckets, let them have an all-nighter, and when you get up in the a.m. they are done.


7. Bug control for your backyard BBQ. A bowl of beer can lure wasp and bees away from your outdoor party.


8. Soak your feet. Make a mixture of half beer and half warm peppermint tea. Soak your dogs for 20 minutes to soften calluses.


9. Loosen rusty bolts. The acidity and carbonation helps breakdown rust.


10. Help cure insomnia. Wash your pillow cases in hoppy beer; the aroma of hops soothe your senses and will help you sleep better. Beware, though, if you have severe allergies, hops are flowers and can cause flare ups.

After taking great care to make sure my suggestions would work, I invited my mother over. I presented her with the list and watched as she read. She raised her head and said, “Well I can see you have proven me wrong. The steak smells fantastic, you put out the fire so the house didn't burn down, and the lawn looks amazing. Bravo! You have found a use for beer other than drinking.”

So now I challenge you. Can you find ways to use beer other than for drinking? I'm still perplexed on why you would want to but, nonetheless, give it a whirl—you may even surprise yourself!

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

Follow me on Twitter @abcbeernadines

Brad Lewis and Xavier at VinExpo Bordeaux 2013

Xavier Vins is a négociant firm in the Rhône Valley, producing high-quality wines at reasonable prices. Its founder, Xavier Vignon, an oenologist from the University of Montpellier, worked as a winemaker in Alsace, Champagne, Saint-Emilion, Burgundy and Languedoc-Roussillon before settling in the Rhône Valley 15 years ago. Xavier is the consultant oenologist for large number of Châteauneuf du Pape domains, including prominent estates like Raymond Usseglio, La Gardine, Jerome Quiot, Beaurenard, La Nerthe, Mont Redon, Marcoux, Grand Veneur, etc.

Xavier consults for almost 200 domains in the Rhône Valley and the Languedoc, and manages one of the area's biggest laboratories with a team of 10 oenologists.

Our wine buyers finally caught up with Xavier Vignon at VinExpo Bordeaux in June 2013. We got a lot of helpful information from the man himself and tasted through an extended lineup of wines. Part of that meeting resulted in the addition of the two latest wines at ABC from Xavier Vins: the 2010 Vacqueyras and the 2010 Gigondas.

Both wines received very high marks from the Wine Advocate. Both wines should be aired out in a carafe for about an hour before serving; the 2010 Gigondas will definitely benefit from at least five more years of aging in the bottle.

Xavier Vins Gigondas 2010 – Rhône, France, $32.99

“More floral with abundant black fruit, raspberry and crushed rock characteristics, the 2010 Gigondas was made from 100% Grenache and came in at 15+% alcohol. Aged in a combination of small barrels and 600-liter demi-muids, it reveals good elegance, purity and texture as well as a full-bodied mouthfeel. Bigger and richer than the 2011, it should age well for a decade. Xavier Vignon, along with Philippe Cambie, are probably the two most highly renowned oenologists in Châteauneuf du Pape as well as some of the surrounding Côtes du Rhône regions. 92." - Wine Advocate (Robert Parker) 

Xavier Vins Vacqueyras 2010 – Rhône, France, $29.99

“The 2010 Vacqueyras was made from a somewhat unusual blend of 50% Syrah, 30% Mourvèdre and 20% Grenache, most of it from the Plateau de Garrigue, near Sarrians in Vacqueyras. This rich effort reveals lots of forest floor, roasted herb, blackberry and cassis notes as well as a hint of acacia flowers. Impeccably pure, rich and long, it should drink well for 6-8 years. 91." - Wine Advocate (Robert Parker)  

Also now available at ABC and following the 2005 vintage is Xavier Vins Châteauneuf du Pape Cuvée Anonyme 2007, which received a commanding 96 points from the Wine Advocate. The 2007 Cuvée Anonyme is sale-priced at only $45.99.

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor 

Follow me on Twitter @abcwineatanas

When you see new wine labels appearing on the shelves of your favorite ABC Fine Wine & Spirits, what you may not know is that they first have to go through the process of being taste tested by ABC's wine team. This is how we decide what wines we will carry…or not. The team is comprised of the ABC buying group, the wine marketing team and lastly the wine supervisors. Each month a hundred or so wines that have been submitted by any number of wholesalers are lined up to be tasted, evaluated and looked at to see if they fill a need. Ultimately a decision is made on its viability to be part of our portfolio.

Better get to work Bill Stobbs!

Sitting in a room filled with wine and tasting (spitting) through them all may sound like an easy and fun day at the office, but it is far from a happy hour experience. We carry thousands of wines and not all of them are flying out the door, so before we add we must also subtract. Decisions on what we already have must be made before we decide on what we may want to bring into the stores as new items.

Wine supervisors Atanas Nechkov, Shayne Hebert and Paul Quaglini are looking a little tired of tasting wines, don't you think?

Many wine producers would like to get their product into our warehouse, so we have far more wines to taste than those we will eventually decide to bring into the stores. We have to decide on wines we think our guests would like to take home, and that is not always the same as the wines we may like to drink. The great thing about our team is that we have a very broad taste in wines, so we pretty much cover all the bases. Though it does make for a long day, it really helps ensure the wines our guests find on our shelves are of good quality and good value.

So the next time you pick out a new wine from your favorite ABC, you now know what goes into getting these fine wines into your favorite wine glass.

Enjoy!

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

Here are my 10 picks of beers you should and can be drinking right now! How many times have you seen a list of great beers and then go try looking for some but later find they are seasonal, limited or not available in your state?! These are all beers that are available year-round, sold in 4 or 6 packs, and most of your local ABC Fine Wine & Spirits locations should have them readily available for you to purchase.

1. Bell's Brewing Two Hearted Ale - Great all-around IPA, 7% ABV, rated 95 on Beer Advocate. This is my favorite go-to beer.


2. Bold City Brewing Mad Manatee IPA - Nice easy-drinking, clean IPA with great flavors and 6.5% ABV. A beer you can enjoy anytime.


3. Two Brothers Brewing Cane and Ebel - A hopped-up red rye ale; great beer rated 92 on Beer Advocate, 7% ABV. 


4. Founders Porter - Nice porter, great chocolate and coffee flavors, rich and silky, 7% ABV.


5. Victory Brewing Golden Monkey - Tripel style beer, great everyday beer, 9.5% ABV.


6. Cigar City Brewing Jai Alai - Great IPA, 7.5% ABV, 70 IBUs. 95 rating on Beer Advocate.


7. North Coast Brewing Old Rasputin Imperial Stout - An amazing imperial Russian stout, 9% ABV, 96 rating on Beer Advocate. This is a must-try for any stout lover!


8. Intuition Ale Works I-10 - Nice, refreshing IPA, great hop aromas and flavors, 7.3% ABV.


9. Uinta Brewing Dubhe Black IPA - Imperial black IPA, something different and very enjoyable, 9.2% ABV.


10. Dogfish Head Burton Baton - Oak-aged imperial IPA, 10% ABV, 70 IBUs. Be careful, this one can sneak up on you!

You can probably tell by this list that I enjoy IPAs, but there is definitely something on here for almost everyone! 

Cheers!

Heather Rogers, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerheatherr

Am I the only one to notice the reemergence of once rarely seen or forgotten German beer styles?

With so many of today’s top craft breweries churning out more and more hop bombs and mega stouts, many of these beers are flying under the radar, but are a perfect fit for our hot Florida summer just around the corner. Branch out and put down that usual light domestic lager and try an old style legacy that has been hit with a with a modern day craft brewer’s finesse

Helles, pronounced "hell-us," has taken off and seems to be popping up in many of our favorite breweries. Hell is the German adjective for "light;" helles is a noun used in the sense of "a light one.” While the word light usually makes Americans think less calories, the helles “light” here only refers to the color, which is a straw blond. It is usually a full-bodied brew, in spite of its light golden color. It typically has almost no nose or up-front bitterness and a mild malt character, finishing dry and refreshing.

Some Popular US-made helles are

Cigar City Hotter than Helles Lager, a 5% ABV Munich-style lager perfect for hot days or in a cooler for a trip to the beach.

Leinenkugel’s Hoppin’ Helles displays a non-confrontational hoppiness with a golden-yellow color and a semi-dry finish.

And a helles  dopplebock from Abita Brewing Co., Andygator. Fermented to a dry finish with a slightly sweet flavor and light fruit aroma, this beer sits at 8% ABV. It might not be a sessionable, but it is a helles dopplebock that should be tried.                              

Kolsch originates in Cologne, Germany, and typically has a clear, bright straw yellow hue with a prominent but not extreme hoppiness. It is usually less bitter than a typical German pale lager. Its popularity seems to really hit during the summer with many beer companies using this style for their summer seasonal rotation.

A few to check out are

Leinenkugel’s Canoe Paddler pours a crisp, pale golden color with a bright white head. Light hop notes with floral and grassy notes round out the palate.

Harpoon Summer is a straw gold color with a bubbly white head and aromas of light wheat. This is a delicate dry beer with some crisp bitterness.

Goose Island Summertime has biscuity malt flavors with light hop and lemon hints, slightly crisp and balanced.

Rogue Farms Honey Kolsch has floral hops on the nose and a faint honey flavor on the finish. It has a light body with a good amount of carbonation.

Pick up an American-made German-style brew this week in honor of American Craft Beer Week!

Brett Hallenbeck, ABC Fine Wine & Spirits

Follow me on Twitter @abcbeerbretth

It's been a while since I've had the opportunity to introduce a new Italian wine to you. Trust me it's not for lack of trying, but we only have so much room for new wines on our shelves. Our newest addition comes to us just in time for Florida's long, hot summer season.

I think I'm in the minority here, but I actually enjoy summertime in Florida. Less traffic, cheaper greens fees and warm ocean water on uncrowded beaches. Of course, when I reach for a glass of wine this time of year I usually gravitate towards something light, crisp, refreshing and well-priced. And voila! Along comes the perfect wine, Nadia Bianco.

Nadia Bianco is the brainchild of importer Nadia Galati and one of the best winemakers in the Soave region, Sisto Tessari of the La Cappuccina Winery. Those who are familiar with La Cappuccina know they are pioneers in producing wines made from organically grown grapes. Anyone looking for a more in depth look at La Cappuccina should check out the article on page 14 of our most recent ABC Wine Journal.

I have long been a huge fan of the Soave produced at La Cappuccina--complex, minerally wines with aromas of golden delicious apples and almonds. With Nadia Bianco, Sisto uses the same organically grown Garganega grapes but then blends in 20% Sauvignon Blanc. The resulting wine has all the characteristics of good Soave with a little extra zing from the Sauvignon.

If you decide to bring home a bottle of Nadia Bianco to enjoy at the beach or around the pool this weekend, I suggest you buy more than one...it won't last long.

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

I am really happy that the Sunshine State has finally decided to live up to its name in 2014. This had to be the longest winter in recent history. Yes, I know someone in Minnesota is feeling really bad for us Floridians and our extended frost season. But as the weather warms and we head into summer full speed, it's time to think about those many treats that help refresh us in the summer.

Most folks in the south will say nothing says summer more than ice cream, watermelon, and fresh squeezed lemonade. Although these items can be enjoyed throughout the year, it is during summer when they hold special meaning. Why do we love these so much? The answer is that they are refreshing.

When it comes to our choice adult beverages during the summer months the same can be said. During this warmer time we tend to drink more white, refreshing wines and save the big reds for later. Our beer thirst is quenched much better with lighter beers such as Czech pilsners, and we save the porters and stouts for the cooler times.

Enough of our drink choices—is there a cigar that best goes with summer? If we use the same guidelines that we have for our other refreshments, one would have to argue that mild cigars are more suited for the hotter temperatures. Keep in mind that most serious cigar lovers will smoke their favorites no matter the strength—it’s just a general rule that less strength on a scorching hot day is often easier on the smoker. When you are outdoors in the heat, whether it's riding on your mower or trying to hit that tiny white ball down a narrow fairway, smoking a full-bodied stick packed full of nicotine is not going to be the best option for most folks.

Summer is a great time to enjoy the flavored or infused cigars.

The summer is also a great time to enjoy those flavored or infused cigars. They all tend to be on the mild side and certainly can put the finishing touches on a hot summer afternoon. I also think the infused cigars pair better with the fruity cocktails that most like to whip up at their backyard tiki bar. What’s better than an Acid cigar and one of those “boat drinks” Jimmy Buffett loves to sing about?

Another great summer option is cigarillos. On the rare occasion I get the opportunity to go on vacation with my extended family, I always take a few tins of cigarillos. My father doesn't smoke cigars and neither do two of my brothers, but they will puff on the little ones while we enjoy a few cocktails in the evening. I wouldn’t want to leave anyone out and I have found that even the most novice smoker of the group will enjoy puffing on one of these little guys.

During summer vacation the tins can be your friend.

Ultimately the perfect summer cigar is the one in which you enjoy smoking the most. But if you aren’t sure, or are new to cigars, then go with what is best for the warm weather. Think mild, think flavors, and don't forget about the tins.

Long Ashes,

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

Rogue Brewery was founded in 1988 complete with a brewpub in Ashland, Oregon.  They started with two beers—American Amber Ale and Oregon Golden Ale.  This however was not a large enough facility for the company, so the founder went in search of a new place where they met a woman named Mo, who had an ideal place in Newport, Oregon. She had two stipulations if they were to use the property:  

1. They must always take care of the local community, mainly a fishing village.


2. They must display a picture of her in the bathtub above every brewpub they open. They still abide by both stipulations. 

The main focus of Rogue is to do things right—they aren’t worried about what you think of them; they are focused on making good quality products. They don’t take short cuts, they take long cuts. For example, the brewery is located virtually in the middle of nowhere, making something as simple as shipping out the products a real task.

If you want to see a business founded on the right fundamentals, read through their company guidelines. I particularly like statement 6 of their fundamental agreement, which states, “And most important, cut out all the B.S.” They believe in doing business the right way by taking care of their employees, who in turn will take care of the business. 

In a recent visit with Rogue we learned about how they are now producing their own produce on the Rogue Farms. They grow everything from hops to barley and a variety of fruits and vegetables. This allows them to be nearly self-sufficient and to have control over the quality of almost everything that goes into their products.

Rogue was voted distillery of the year in 2013 at the 23^rd Annual World Beverage Competition. A newer venture for them, they are a pioneer in the American handcrafted spirits category, making everything from single malt whisky to a malt vodka. So next time you are out shopping for beer, look for anything with the Rogue name and I can guarantee you will be getting a high-quality product made the right way.

Mike Love, ABC Fine Wine & Spirits beer consultant – Ocoee

Follow me on Twitter @abcbeermikel

On the heels of my previous post, I mentioned that I intentionally omitted the foodie portion of my recent April Bordeaux sojourn, but that I promised to spend a moment replaying the deliciously gory details this time around.  Well, dear readers, allow me to ascend my soapbox (or is that a soup-box?) and devote a few paragraphs to the glory that is cuisine en Français!

Needless to say that on these business junkets we're often wined and dined in the name of commerce, hospitality, culture, and the occasional bout of peckishness.  I mean, you can work up a mighty healthy appetite tasting and regrettably spitting (even the old stuff) a lot of wine. No complaints here, mind you. I know that I've got it good :)

My first night in the City of Bordeaux, Brad Lewis and I walked along the Rue Saint-Remi to one of his favorite dinner haunts, La Brasserie Bordelaise, for a welcomed platter of thinly sliced Jamon Iberico de Bellota (the king of dry cured hams) and a hearty, savory bowl of Cassoulet, made with white beans, duck confit and country sausage.  Both paired very well with Bernard Magrez Passion Legere Rose ($12.99), a crisp, copper-hued Cotes de Provence blend of Grenache, Syrah and Cinsault.

Fast forward to a mid-week lunch fit for a king (or a Michelin Guide food critic) at Chateau Cordeillan-Bages in Paulliac and a delicate terrine of skate, red mullet and saffron potato; an exquisite match with a stellar Blanc de Lynch-Bages Bordeaux Blanc ($54.99).  The main course was hardly a step backward, featuring a semi-smoked roasted pigeon with fragrant thyme jus.  It was melt-in-your mouth tender, deeply flavored and the perfect foil for a graceful magnum of '89 Chateau Ormes de Pez from nearby Saint-Estephe.

Yet another Bordelaise evening and once again back in the city, we joined our colleagues Jean-Baptiste Cheylac and Benoit Brumeau from JM Cazes Selection at Le Bistro du Sommelier to taste the new portfolio of wines.  It wasn't too long (about 10 minutes) before my search for French oyster nirvana would be complete.

Two pristine platters of succulent, shimmering local bivalves would accompany an excellent bottle of Chateau Villa Bel-Air Graves Blanc ($24.99): the briny La Fine de Claire Verte (literally green oysters) from the Marennes-Oleron and the delightfully plump Arguin oysters from the nearby Bay of Arcachon.

It was absolute heaven on a half-shell :)

There's one more oyster tale to tell (this time from Paris), but I'll save that for another post.

Cheers!

Jim Greeley, Wine Supervisor, Southwest Florida

Follow me on Twitter @ABCWineJimG