Brew Hops & Wine Stops

Most wine labels show the warning "contains sulfites" causing consumers think twice about their purchase. There is a craze brewing about the "dangers" of sulfites, when in fact sulfites and sulfur dioxide are common preservatives found in many foods that simply prevent wine from oxidizing after fermentation, or spoiling once bottled. What most people do not realize is that sulfur is a natural biproduct of fermentation, meaning every wine contains at least some amount of sulfites. Even if the label says "non-detectable sulfites", by law there can be up to 10 ppm of SO2! Again, it is in EVERY wine! Do you eat grapes? What about potatoes, garlic, broccoli, onions and/or fruit juices? One serving of any one of these contains more sulfites than a glass of an everyday wine. There are more sulfites in one glass of orange juice than there are in an entire bottle of non-organic wine!!

Sulfites are mostly harmless to the majority of people. The only ones who really have a problem are asthmatics, and only about five percent of them are extremely sensitive. Despite some sticklers that believe organic wine should contain absolutely no sulfites, the more common opinion is that they should contain anywhere between 10 and 100 ppm—just enough to stabilize the wine and keep bottles and barrels free of microbes. The only time sulfites are noticeable for most drinkers is when incompetent winemakers use too much, masking the wine's flavors and giving it an acidic smell, like a lit match.

Like I said earlier, every wine contains sulfites. However, that is not the only preservative active in wine.  Red and fortified wines need much less SO2 than whites. Why? Well the reason is, unlike white wine, reds contain tannins, pigments, and color to help in preservation. Fortified wines contain lots of sugar. One preservative all three have in common is alcohol. Personally, I am not a huge fan of sulfites but they are a natural necessity!

Drink Well,

George Ryan, wine consultant at ABC Fine Wine & Spirits Sunrise

Follow me on Twitter @abcwinegeorger

Whether you are a fútbol (soccer) fan or not, it's hard not to get excited about the World Cup. The amount of patriotism on display throughout this country is really nice to see. People packing into venues in Chicago, New York, and even my hometown of Jacksonville, Florida, to watch soccer is something I never expected to see in my lifetime.

As I write this, the US just advanced out of the "group of death" and into the knockout round of competition. As the opening three games wind down it has given me a chance to reflect on what I have witnessed so far from a cigar perspective.

First of all, the best cigar match of the opening rounds was the game between Ecuador and Honduras. As I watched both teams struggle to score a goal against each other I couldn't help but think if cigars were the reason. After all, how do I choose between Honduran Corojo and delicious Ecuadorian Habano? Although Ecuador didn't advance out of the group stage, they did beat Honduras. Maybe it was the recent success of its Ecuadorian Connecticut tobacco that did the trick.

Honduran Corojo vs. Ecuadorian Connecticut

The most loaded cigar group had to be Group A ,which had Brazil, Mexico and Cameroon. Our African friends, known for their wonderful wrapper leaves, were the odd team out as they were eliminated early. It was Mexico and Brazil advancing to the knockout stage after fighting to a draw in their head to head matchup. I guess Mexico's San Andres Negra and Brazil's Mata Fina were just to close in quality for one to gain an advantage.

Mexico wrapper VS. Brazil wrapper

The final two cigar countries still in the hunt are Costa Rica and The United States of America. Now before you question Costa Rica as a player in the cigar industry, let me remind you that they are starting to emerge as a serious player. They grow some excellent wrapper in Costa Rica and I predict that they will be the next hot spot to supply wrapper leaf to the industry.

Of course we have to mention our home country. The Estados Unidos is definitely a player in the cigar world. We only grow the world’s most expensive and sought after wrapper leaf, Connecticut Shade. Throw in Connecticut Broadleaf and the growing popularity of cigar tobaccos from Pennsylvania and Kentucky, and the U.S. has positioned itself quite nicely. Just like the U.S. Men's National Team, our cigar industry is out of the group of death and into the next round.

My prediction is that Brazil will reign supreme as far as the cigar countries go, but it's a country known for its wine production that will hoist the championship trophy. In the end Messi and Malbec will be just too much for Naymaar and Mata Fina. It is Argentina's year, but I will defer to one of our wine guys for more info concerning the fermented grape juice.

Just remember that whoever wins or loses, make sure you celebrate each game with a good cigar, no matter what country it comes from.

Long Ashes,

Chris Gwaltney, ABC Fine Wine & Spirits North Florida regional manager, Certified Tobacconist and Cicerone Beer Server

Follow me on Twitter @abccigarchris

A while ago, I was given the opportunity to go to the third annual Hogtown Craft Beer Festival at the Kanapaha Botanical Gardens in Gainesville. The fest is the grand finale of Gainesville Craft Beer Week running from March 29-April 5. The 29^th starts with a pub-crawl of Gainesville’s finest drinking establishments, with beer specials running all week. I went with a beer savvy friend from another ABC in Gainesville, and we were ready from some great beers and equally delicious food.

We got there a little before the official start so we could beat the mad rush, get a decent parking spot and scope out the brewery booths and food trucks to kind of get a game plan where we wanted to visit first. We presented our tickets and received our wristbands, a mini acrylic tasting cup and a “passport” with the breweries and the beers they would be sampling. There were secret brews, but I will touch on that later. I was happy to have the passport so I could put a hash mark by the ones I liked.   

I was representing ABC, so I was as professional as possible.  I had a stack of my business cards prepared for handing out to brew masters and representatives.  If I liked their product, I definitely wanted it on my shelves and even if they did not bottle, a keg of their brew would be even better for my new growler station.

With 10 minutes remaining before everyone was operational, we went to the first food booth, Stubbies and Steins, an excellent German themed pub in Gainesville with superb German cuisine and an extensive tap and bottle menu. We ordered some fresh grilled bratwurst with curry ketchup and grilled onions on thick cut crusty rolls and washed it down with lots of water to get our stomachs ready.

The fest was divided into pods representing breweries from different regions around Florida, as well as different regions nationally with one international section. There were 11 total pods. I had sampled most of the national beers before so I definitely wanted to start with local breweries I had not even heard of. Our first stop was Tomoka Brewery of Ormond Beach where I had to try their Elvis Peanut Butter and Banana Sandwich Brown Ale. It had a pleasant peanut butter smell and a nice nutty taste with hints of overripe banana. Next was their Tom Yum Thai Gose, which was excellent with a nice little spice and saline taste.

Next was Persimmon Hollow Brewing Company form Deland with their Funky Freddie Fitz Belgian Stout, which is a style I have not had too much of. This one was spot on. Next was Charlie and Jake's from Melbourne, with an amazing Celtic Sweet Chocolate Stout. Then was Ormond Brewing Company from Ormond Beach where I sampled their Tomahawk Red Ale. The brewmaster and I got to talking and he revealed my first secret tap of the event, an awesome American barleywine. I passed by the breweries I have already had like Cigar City, Tampa Brew Bus and Florida Avenue, to get to Green Bench Brewing from St. Petersburg. I tasted a variety of their brews including Le Blanc Belge, an oak fermented Belgian IPA, also Stay Dry Irish Dry Stout and Temple Mound Brown Ale. Next was Rock Brothers Brewing from St. Pete with their High Road American Pale Ale and Nare Sugar Brown Ale.   

We walked by massive lines of people, and I noticed one of my good friends with his wood fire pizza truck.  His girlfriend was frantically giving out samples to a very long line of hungry people while he was cooking up pies in the truck. I happily greeted him and he gave us some piping hot slices. Not being discreet enough, I got some dirty looks from the people in line, but I gobbled up the pizza and slinked away. 

With the delicious pizza in our bellies, we were ready for more tasting. We ventured over to the panhandle and south Florida pod where we tried Bourbon Barrel Creatures in the Dark, a chocolate stout from Proof Brewing in Tallahassee. We also tried their Mango Wit, which had an excellent mango finish, perfect for summer. On to Due South Brewing from Boyton Beach where we had Mexican Standoff, an imperial porter with cocoa, vanilla, cinnamon and chili peppers, which was fantastic. We also had their Caramel Cream Ale, which was almost decadent. Next was the local pod with Alligator Brewing out of Tall Paul’s Brew House in Gainesville, with a mighty tasty Pineapple Basil Saison and Procrastination Brett Pale Ale. Then there was Copp Winery and Brewery from Crystal River with their G’Morning Coffee Stout, then Swamp Head Brewery from Gainesville, Devil’s Nettle Florida Bittered Gruit. That completed our tour of Florida for now.

The whole time I had been seeing good friends, beer distributor reps who work in my store and the truck drivers. We stopped and talked about things we liked and did not like. I was resistant to look at the national brands but I saw Bell's, which had one of my favorite brews, the Oarsman Berliner Weisse. I went over to sample and started chatting with the brewery rep when I jokingly said, “Too bad you don’t have any Hopslam.” To my surprise he looked around, produced a bottle from under the table, and poured us some. Score! 

We sampled more food, including some rich clam chowder, an oyster shooter and a tuna poke, then we quickly ran through the Jacksonville pod, tasting Engine 15’s Nutsack Brown, Intuition Ale Works’s Smoked IPA and Green Room’s Count Shakula, which smelled exactly like Count Chocula Cereal!

It was an awesome experience and loads of fun. I was happy to try so many excellent Florida brews and kept it local. My next goal is to visit these breweries and support the growing craft beer nation.

Adam Shugan, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeeradams

There seems to be little doubt about it. Just about every discerning vermouth drinker will agree – Carpano Antica Formula Sweet Vermouth is not only the best sweet vermouth on earth but the only vermouth for those who enjoy a truly superior Manhattan.

Available in limited quantities and still sold in numbered blown-glass bottles, Carpano was the original vermouth, with a recipe created by Antonio Benedetto Carpano in 1786. Legend has it that Carpano, an assistant in a liquor shop in 18th century Turin, had such success with his creation that the shop had to remain open 24 hours a day! And it is still made to the original recipe and bearing a facsimile of the original label.

Like practically all vermouth – even the red sweet ones – Carpano Antica Formula has a white wine base. Made with “Piedmont’s muscatel and the rich wines of southern Italy” – possibly trebbiano – it is infused with over 30 carefully selected brewed mountain herbs and fortified with spirit (grappa would be a good guess).

The bouquet has a pungent sweetness with hints of vanilla, dried fruits and orange peel. On the palate it is dark and complex, both sweet and bitter and rich in flavors of figs, dates, caramel, cinnamon, star anise and orange zest.

How to serve Carpano Antica Formula Sweet Vermouth? For me, the easiest and most delightful way is also the most simple – pour it over ice, add a slice, sit back and enjoy. Then there are the classic cocktails – the Manhattan being the original and most popular in the U.S. My aficionadofriends tell me that quality rye is the best whiskey to mix with sweet vermouth, bitters and a cherry. Others tell me that the quality of the whiskey matters less, as long as the vermouth is first class. Either way Carpano fits the bill. The Negroni cocktail seems to be gaining in popularity again – gin, Campari and sweet vermouth. And also its cousin the Americano – Campari, sweet vermouth, seltzer and an orange wedge.

No matter how you decide to serve it make sure it is well chilled. Carpano Antica Formula Sweet Vermouth is now available at select ABC stores.

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

Now available at ABC Fine Wine & Spirits is the Châteauneuf du Pape Cuvée Anonyme 2007 by Xavier Vignon. The 2007 vintage is considered to be one of the best vintages in recent history in the Southern Rhône Valley and in the Châteauneuf du Pape area in particular. The 2007 Cuvée Anonyme wasn’t released until 2013; the wine went through extended barrel aging for three years in a combination of demi-muids and barriques. The name ‘Anonyme’ refers to the fact that Xavier does not reveal the sources of the grapes; it is a blend of fruit from some of the best domains of the area.

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.

He 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.

It is safe to assume that the 2007 Cuvée Anonyme was blended from grapes originating from some of these estates.

The 2007 Cuvée Anonyme received 96 points by Robert Parker! Parker called it a "sensational wine" that should "drink well for another 15-20 years." In fact, in my experience, after comparative tastings, the 2007 Cuvée Anonyme is the bestChâteauneuf du Pape that Xavier has crafted up to date.

The wine exhibits dark, saturated ruby color, great concentration, power and finesse, multi-layered and focused at the same time with 60+ seconds finish. Decant for an hour before serving.

Do not miss this stunning wine! The quantities available at ABC are limited, and we also have the best price in the country (the average price on Wine Searcher is $55). 

Hurry, this will not last!

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

I was looking for a bottle or two of wine to open the other night and came across a couple bottles that I had found hidden away in the back of the old wine chiller. Having had enough of the more common Cabernet, Chardonnay and the like, I was happy to come across these bottles that are more found off the beaten path as far as wines go. And with a beautiful piece of sirloin and fresh, marinated veggies being readied for the grill, finding these wines was just right.

The first one I found was a wine from Spain that I really enjoy but hadn’t had in quite a while. It was a white from the predominately red wine region of Rioja, the Baigorri Blanco, made up of 95% of the local grape of the area, Viura, and 5% Malvasia. This wine is one that surprises most everyone that I have introduced it to, with its golden yellow color and wonderful nose of fresh, ripe fruits, butter and a hint of toast. In the mouth it shows flavors of spice, a touch of the oak barrels it is aged in and a wonderful balance of acidity, minerals and fruit. This is certainly a wine that most are not very familiar with and should be on your list of white wines to drink this summer--besides, it pairs with most everything you can think of to eat.

I also came across a bottle of Tenuta Cavalier Pepe, Terra del Varo Aglianico Irpinia. This is a wine from the Mediterranean region of Campania in southern Italy, grown in and around the mountain area of Irpinia. This is a medium- to full-bodied wine made from the grape Aglianico. Though this is a grape that can be quite tannic when it is young, this wine from Tenuta Pepe is very well-balanced and really shows itself as part of a meal. The Aglianico from Tenuta Pepe has very good acidity, even though it is from the warmer south of Italy, because the altitude of its mountain vineyards helps temper the hot growing days with cooler evenings. Rich and ripe, this wine will age well, but doesn’t usually last long enough to find out.

The white Rioja was spot on by itself, as we grilled the sirloin and veggies to eat with the Aglianico. Hopefully next time we’re looking for something a little different to open, we get as lucky…

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinkena

The Piedmont region of Italy is home to some of the best wines on the planet. Barolo, the king of wine, and Barbaresco, the queen, can both be complex, compelling wines that demand attention--more attention than is appropriate for a casual nightly meal. Along with the fact that most Barolo and Barbaresco tend to be expensive, most most locals are looking to wines that are simpler but still satisfying and more affordable for everyday drinking.

Barbera and Dolcetto are the red wines that are consumed on a daily basis in Piedmont. Named after the grape varieties, both Barbera and Dolcetto blend bitter and sweet flavors along with an earthiness and tannic structure to the wines. In short, they are terrific everyday food wines.

In our ABC stores we carry a number of top quality Barbera wines. I am particularly fond of the three different single vineyard Barberas from the small family run estate Agostino Pavia. Until recently, however, we were without a single Dolcetto in our portfolio.

Arpatin Dolcetto d'Alba has filled that void. Dolcetto translates from Italian as "little sweet one," but that can be misleading. In the glass the color is that beautiful electric purple color I love in a Dolcetto. The wine has aromas of perfumed red cherries, blackberries, blueberries and licorice. On the palate you will find good acidity, medium tannins and softly bitter red fruit. At $14.99 you can enjoy this fragrant, mid-weight Dolcetto any day of the week. Why not try a bottle tonight?

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

This is one of the best times of the year for lovers of cigars. We are just four weeks away from the International Premium Cigar and Pipe Retailers Association Convention, also known as the IPCPR Show. It is the largest gathering of cigar makers and cigar retailers anywhere in the world. It’s a time when those who sell cigars make their biggest deals and move the most product. It is an amazing four days for the industry and although consumers are not allowed to attend, it is equally important for everyone who enjoys the relaxation that a great cigar helps create.

A group of us from ABC will make the trek to the show which means new items will soon be hitting your neighborhood humidors. Some of the items we will purchase at the show will be new releases, things that the cigar companies have waited to launch during the IPCPR. Other new items will be things that have been released since the last IPCPR but we haven’t picked up yet. Although we do like to bring in new items throughout the year, it often makes more sense to do it at the show. As I type this I am enjoying a cigar that we may pick up this year, the Luchador from Sam Leccia. Sam released this cigar several months ago, but I am certain that most of its movement will come in Vegas next month.

Armando Lipido and I at the factory where the Sam Leccia Luchador is made in Esteli, Nicaragua.

I wasn’t joking when I said that consumers were not allowed on the floor of the convention hall. Every year someone sneaks in and they are ceremoniously removed from the property. If you want to go attend a big smoking event in Vegas then you will have to buy tickets to the Big Smoke which will be held from November 7-9.

For those who can’t make it to Las Vegas, we will keep you posted throughout the week. Not only will I submit daily blogs from the show, we will also be live tweeting all week. If you aren’t following me, (@abccigarchris) or my compatriot Steve Mungeer (@abccigarmungo) on Twitter, please make sure you do so before we head out west. You will be able to see all the latest products and gadgets as well as hear from all the most influential people in the cigar world. We will have interviews, product reviews and plenty of pictures each day July 19 through July 23. Be sure to check our blogs daily.

As far as the Sam Leccia Luchador goes, I give it a big thumbs up. It’s a cigar that has tobacco from five nations. It has a beautiful dark and toothy wrapper made of San Andres Negra, and Ecuadorian Habano binder, and filler from Pennsylvania, Honduras, and Ometepe, Nicaragua. This unique combination of tobaccos makes for a complex smoking experience. It arrives some strength and maduro quality from the wrapper but there is lots of spice early on. I like what the Pennsylvania tobacco does to the cigar. It mellows it quite a bit, but the cigar still has plenty of strength. There is a transition into some sweet flavors and the cigar stays pleasant well past the band. I smoked this one to the very end and enjoyed it thoroughly. This cigar is made at American Caribbean Cigar S.A., which I had the honor of visiting this past year with my friends from Torano. It is a small boutique factory, with some very talented rollers, which produces some really nice cigars.

So will the Luchador make the cut and end up in our humidors? I guess you will just have to take a virtual trip with us to The IPCPR trade show to find out.

Chris Gwaltney, ABC Fine Wine & Spirits North Florida regional manager, Certified Tobacconist and Cicerone Beer Server

Follow me on Twitter @abccigarchris

Jacksonville is known for its large acreage.  However, it is quickly becoming known for its craft beer. It seems as if a new one is opening up every year, and they are all different—that’s what makes them all so great.

Bold City Brewery is probably the most well known craft brewery in the city. Walking through the door to Bold City, you feel like you are in a very small neighborhood gathering place. There are a bunch of tables all around and a bookshelf with board games to play at your table if you choose. If you start to get hungry, you can step into the garage where they have a local grill-master cooking up some food. And if you enjoy homebrewing like I do, you can walk next door to Just Brew It, a home brewing supply store, as you leave Bold City.

Right around the corner and down the street a few blocks is another microbrewery called Intuition Ale Works.  There is a different vibe here compared to Bold City.  Large high-top tables fill the room, and once you make it past the tables you are at the long bar. No games here, just a cool place to enjoy a craft beer after work or anytime.

River City Brewing is another local brewery that has been around for a while. This is a place on its own. When you walk through the doors, you have your choice of walking to the left into a nice restaurant or walking to the right and into the more fast-paced bar area. If this type of atmosphere isn’t for you but you still want to try the beer, you can take your beer outside on the deck and enjoy the Florida weather and the St. John’s River.

Right down the road is one of the newest additions to Jacksonville’s craft brew scene. Aardwolf Brewing is a more upscale place without really being upscale. There are three different gathering rooms to choose from to sit and enjoy your brew. There is a large room where the bar is located where most of the patrons tend to sit. This room is loud so if you want a quieter, more casual space, then just walk a couple feet farther and into a smaller area separated by Plexiglas from the large room. This is pretty cool because you can be away from the loudness of the other room but still see what is going on over there. There is also a child-friendly room at the back of the building where many people just chill and eat some of the great food from one of several local food-trucks that park behind the building on the weekends. There are even picnic tables out front for an even more relaxed atmosphere.

If you’re looking for more of a fun-filled night, you can head out to Jacksonville Beach and go to Green Room Brewing. You can enjoy their great beer sitting in the front of the house talking, enjoying some local music, playing games at your table or even ping pong in the back room. Whatever your pleasure is, I am sure you will have a great time.

Engine 15 is another cool place to hang out and enjoy some great craft beer. There is a larger selection of beer on tap here than any of the others. Not a huge place, so it gets stuffy when the room is filled, but it is definitely a place not to be missed.

Finally, my personal favorite is Pinglehead Brewing. It is located inside of Brewers Pizza, which, by the way, has the best pizza hands down in the area. They have flat-screen TVs in both rooms that have a continuously scrolling menu of the beers on tap. During the weekend there are always plenty of sports being watched on the other TV. This is a great place to go and it is very kid-friendly. Great beer, great food and great people!

The best part of these breweries is that they are really not that far to get to no matter where you live around the city. Everybody who enjoys great local craft beer needs to try and visit them all at least once. However, if you are just passing through or just don’t have the time to stop into one of these great breweries, you can always stop in to the nearest ABC and pick up an offering from Bold City, Intuition or Green Room. These brews will give you great insight into the kind of craft beer the city of Jacksonville has to offer. Cheers.

Chris Brooks, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerchrisb

Portugal has a long history of producing fine wine.  Admittedly for most wine drinkers, it’s the legendary reputation of their fortified Porto wines that deservedly garners much of the focus.  Fortified wines are those made with the addition of a little brandy during the winemaking process; necessary to prevent the wines from spoilage during an age where wooden ships were the most expedient way of travelling from point A to B.

Yet the Douro region, the place of origin for those great Ports, is also home to a growing number of dry red wines (called Tintos) that are terrific in their own right.  These unfortified versions are perfect for everyday enjoyment and a great match with grilled meats or a little Stilton cheese!

It’s been a little while since we’ve announced any new arrivals from the Douro at ABCFWS, so here’s the skinny on the newest releases currently in our inventory:

Two of these new arrivals are from Prats & Symington, as in Bruno Prats, former owner of Château Cos d’Estournel in Bordeaux and the Symington Family, historical producers of great Porto marques like Cockburn’s , Dow’s, Graham’s and Warre’s.  Back in 2000, the Prats & Symington collaboration unveiled the first release of Chryseia, a highly regarded limited production dry Douro red.

Prats & Symington Post Scriptum ($24.99) is essentially the second wine of Chryseia, made with fruit sourced from P&S’s Quinta da Perdiz estate.  It’s a blend of mostly Touriga Nacional and Touriga Franca with small portions of Tinta Barroca and Tinta Roriz.  The 2011 received a 90-point rating from Wine Advocate.

When the Symington family added Quinta do Roriz to their Porto portfolio in 2009, they also turned to Bruno Prats to produce a Douro Tinto from their new acquisition.  The result was Prazo do Roriz ($15.99), a supple, flavorful red comprised of Tinta Barroca, Tinta Roriz, Tinta Francesa, Touriga Franca, and Touriga Nacional.

Last but hardly least, from the venerable Dow’s estate is Vale do Bomfim ($11.99) another fresh Douro red (mostly Tinta Barroca and Touriga Nacional) that will pair quite well with a juicy, mid-rare cheeseburger with grilled onions (I test drove this combination last weekend).

Jim Greeley, SW FL wine supervisor

Follow me on Twitter @ABCWineJimG

Most of the wines I like at home are not exactly the same as the wines I enjoy outside…and not just out back, grilling or whatever, but outside as in camping on some far back trail in the middle of nowhere. I spend a fair amount of my free time wandering the mountains and streams in the Adirondacks and in the Blue Ridge Mountains in N. Georgia, searching for a flat place to set up camp and catch a trout or three. Beer never tasted as good as it does on a warm summer day at camp. I will be heading out for two weeks of hiking the high peaks in NY soon, and the thought of ‘which wine?’ has crossed my mind a time or two. Now at home, I usually aim for Burgundy, Italian reds and plenty of Provence Rosé, but in the woods, my taste craves something different altogether. I suppose it is a function of the weather; I like to be out when it is cold, not hot, so the wines I select tend to be richer, full-bodied reds with an inherent warming quality to them. So when I am packing up and selecting wines, I’ve noticed that I usually grab Rhône Valley or some California red blends if it is going to be chilly.

For the whites, if I happen to be camping when the temperatures are higher, then crisp, cold whites with vibrant acidity work best for me. Dry Riesling or Sauvignon Blanc work perfectly. Sancerre and Pouilly-Fume are my go-to whites. A bottle of two of a Mosel Riesling Trocken or halbtrocken from Germany are wonderful, too—maybe the best wine for hot weather!

Selecting Rhône or red blends, and Sauvignon Blanc or Riesling, serves two functions…I really enjoy each of them for what they offer, but I also tend to grill steaks, chops, shellfish or fish, and all of these wines work perfectly well with these dishes. That all depends on if I can find these wines in the wine shops where I travel. Usually I cannot, and unfortunately I usually cannot bring them along. The Piggly Wiggly in Noontootla, Georgia (I just made that up) and the Pop’s Bottle Shop in North Hudson, New York (made that up, too; there are no stores in N. Hudson, unless you count Gokey’s…and you don’t count Gokey’s) aren’t teaming up with my favorite wines, so my choices usually coincide with ‘who has what’ that I recognize. I usually end up with a Cotes-du-Rhône or goofy red blend from California and a decent Sauvignon Blanc or an estate-bottled German Riesling if I am really lucky. And they are perfect!

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

It is that time of year when we look for the most refreshing wine while the humidity in Florida reaches 100%.  Wine nerds and not so nerdy wine drinkers look to Europe to see what they are drinking.  For the most part there is a four letter word that Americans dare not speak…it strikes fear in the hearts of many…and laughter from those who know its counterpart: pink and sweet.

Yes, I am talking about ROSÉ!!!  For those of us who love this refreshing libation, it’s a no-brainer for the summer.  Others think if they see pink, it must be sweet.  I’m here to tell you it doesn’t have to be, and now you don’t have to take my work for it.  If you haven’t had a chance to pick up the latest Wine Spectator, you should.  Not only do you get a great picture of Brad Pitt (oh yeah, ladies), but you get a great look at the newest wine on the market form Provence.

Brad Pitt and Angelina Jolie bought the Provence estate Château Miraval as a family retreat, but, as anyone who loves wine would, decided to use their wonderful terroir (soil, weather) to make a great wine.  They even added in a great winemaker to breathe life into this adventure—Marc Perrin from the Château de Beaucastel in Rhone.

This month come to ABC to find this collaboration available to taste in select stores.  For all you red wine drinkers out there looking for something new, here it is.  If this particular one doesn’t fit the bill, we have several.  The great part of rosé is there are many choices, colors, and flavors to choose from.  I’m just glad some notoriety is finally being given to a stupendous summer wine. 

Think colors anywhere from pale pink to dark salmon, flavors such as strawberry, raspberry, cherry, cranberry, sometimes a bit of mint, or flowers, or even a sight toast of oak.  Any way you look at it, it’s summer, it’s refreshing, and ladies, how bad could it be if Brad Pitt puts his name on it?  Come out and taste what some of us have been enjoying all along!

Kathleen Anderson, NW FL wine supervisor. Follow me on Twitter @abcwinekat.

“It’s all in the stones.” I was told this 11 years ago, the last time I visited Chateauneuf-du-Pape at another great Chateau, Beaucastel. This time I’m at Chateau Cabrieres, just a stone’s throw away from Beaucastel. Though these huge galets, stones, cannot be thrown very far at all. Also called silex, these local rocks that define the geology of this part of the Southern Rhone Valley are almost boulders, some the size of American footballs. Most are about the size of a softball or ostrich egg, and they are special for absorbing the sun’s heat during the day to radiate back to the plant at night, protecting the vines from the wickedly cool wind off of the French Alps. The mistral and the galets are key to the terroir of this locale. The wind protects the plants from pests and mildew, keeping air temperatures cool and allowing for more acidity in the grapes. The stones give enough warmth to keep alcohol levels naturally high, giving us the perfect balance for world-class wines.

The “New Castle of the Pope” is just a ruin of one wall, but the real legacy was in the surrounding vineyards. Chateau Cabrieres translates as “Castle Goat Farm” and the Arnaud Family have been the caretakers for many years. Agnes Arnaud Vernier, current proprietor, and her son Arnaud Vernier, along with their young winemaker, Clement, hosted us for an amazing tour of the estate and cellars, rich with history and tradition. Clement guided us through a tasting of current vintages before dinner. Our dinner included some history and tradition as well, as we were treated to their Chateauneuf-du-Pape wines from older vintages, including their Prestige 2007, 1992, 1982 and 1973. That was quite an education in the aging potential of these wines, which include all 13 of the allowable varietals, starting with Grenache, Syrah and Mourvedre. Their vineyards include 90-to 100-year-old vines, though the average for their Prestige Vineyard Grenache vines is about 70-years-old.

We knew it was going to be a special visit when we saw a rainbow arcing over Mount Ventoux beyond the vineyards while we explored the ancient vines.

We continued our education with a tour of the ancient cellars (which we all decided would be an incredible place to host a Halloween party, with natural cobwebs, antiques and black mold). Our tasting began with barrel samples of the 2013, with only about 7 to 8 months in barrel. 2013 was a difficult year, we discovered, with a shorter growing season. The wine had great ruby color—lighter tones than usual but still had a big, mineral-laden nose. For being so young this wine showed some austere density that will evolve and soften in time, as we saw when we compared the 2012 and the 2011 vintages. All of these wines were sampled with a side of charcuterie, local cured meats including their local version of prosciutto, called jambon de Bayonne, a spicy sausage, and their own black olive tapenade. The older vintages were reserved for dinner.

For pure pleasure’s sake, my favorite was the 2007 Chateau Cabrieres Prestige, with optimum aging, which perfectly balanced minerality with softer fruit, like plums and red cherries. The garrigue, which describes the rocky herbal qualities of the terrain as well as the complex flavors in the wine, came out in this perfectly aged vintage. The 1992 showed softer notes, due to greater aging, but still had fruit as well as density on the palate, considering it was over 20 years old. We were all surprised at how much fruit remained in the 1982, though the color shifted to rusty red, and the flavors bordered on dried fruits and smoked herbs. We compared these multiple vintages and how each paired differently with different components of our meal.

Our dinner was of local grilled sausages and local boar, grilled on the wood of old grape vines, partnered with Agnes’ own recipe of Provence’s ratatouille. Eggplant, tomatoes, onions and peppers, roasted to perfection, but she served it cool, since we were basically dining al fresca, in the open tasting room. Our dinner finished off with some great French cheese and a dessert of a yogurt/crème fraîche confection topped with a caramel maple glaze. The camembert paired especially well with the oldest vintage, the 1973, made when I was only five years old.

Something about the creamy pungent cheese merged perfectly with the rusty-hued aged Chateauneuf-du-Pape. That is what I like to call drinking history.

All of the Cabrieres wines garner great scores from vintage to vintage but are still affordable for Chateauneuf-du-Pape (under $40 per bottle). They also produce an outstanding Cotes-du-Rhone Villages red that is under $20 per bottle, sourced just outside of the Chateauneuf-du-Pape boundary, so you can get the flavors favored by the French Popes, but at about half the price. These wines would pair with a whole range of dishes from classic lamb (with garlic and rosemary) to grilled eggplant, or to even lighter smoked pork options. If you can get an older vintage, do, since they have such incredible longevity, but even the current releases, the 2009s and 2010s are drinking beautifully right now. Remember, “It’s all in the stones.”

Daniel Eddy

Wine consultant at ABC Fine Wines and Spirits Gainesville and Wine Pairing Examiner for Examiner.com.

Follow me on Twitter @abcwinedane.

It's that time of year when you see signs everywhere that say, Don't Forget Dad! Why do so many businesses post these advertisements? Because if they didn't, most would probably forget about Father's Day. It's not anything new, and most dads don't mind the slight. After all, Mother's Day is a much more important celebration. I, like my father, don't expect anything special...maybe just a quiet day. But if you are going to get something other than a card for Dad, let me suggest a cigar.

What better way to relax on your day than enjoying a nice cigar while lying in the hammock on a warm Sunday afternoon? I have never been a fan of receiving flowers. Even the Edible Arrangements don't make much sense to me. If you can find a "smokeable arrangement" made up of an assortment of magnificent Maduros, then feel free to have that sent to my doorstep.

Since Shari's Berries doesn't deliver cigars, I guess you will have to stop in to your neighborhood ABC and pick one up for good ole Dad. We have many to choose from but one that is currently on sale and would be a great choice for experienced and novice smokers alike is the Sam Leccia White.

In 2013 Sam released his black and white cigars. The black, which I have reviewed before, contains dark fire tobacco and received most of the press and praise last year. The white is a bit stronger with its African sun grown wrapper and Ecuadorian binder. Its filler is a blend made up of Nicaraguan ligero, Dominican olor, and some Pennsylvania tobacco.

I really like the White. While it does pack more of a punch than the Black,  it is blended so masterfully that the strength is hardly noticed at all. There is mild sweetness in the cigar and the nutty notes are very pronounced. There is some pepper spice in there, thanks to the Nicaraguan tobacco, but is a secondary at best.

This cigar is another example of a full-bodied smoke that has some nice complexity. There were some cedar notes in there as well, but what seemed to linger on the palate the most was the sweet flavor of roasted almonds.

The cigar burned flawlessly and didn't drop the first ash until a good two inches in. This is on the full-bodied side, but it isn't one that will leave anything harsh on the palate.

I would recommend this for everyone, even for those new to the world of cigars.

So your task for this weekend involves two things. All you have to do is remember Dad and, more importantly, remember to get him a great cigar.

Long Ashes,

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

A common worry of beer drinkers, especially the older crowd, is that canned beer does not taste as good as bottled beer because the can adulterates the taste of the beer. I assure the wary customer by telling him or her that beer cans have come a long way with a great lining that seals in the freshness of the beer.  I also mention an experiment I did a while back where I took a can of IPA and the exact same IPA in a bottle with almost identical “born on” dates and compared them side by side, finding that the can kept the hops brighter and fresher tasting. This story usually convinces my guest, and he buys a six-pack of canned IPA with a smile.

Beer cans have gone through a long history with many innovations by breweries in the quest to make something as simple as a receptacle for keeping beer fresh and cold to something totally unique in itself. 

The first beer can was introduced shortly before the repeal of prohibition in 1933. The American Can Company designed a “keglined” can made out of heavy gauged steel and an inner liner that prevented the transfer of metallic tastes to the beer. It was completely sealed with a solid flat top and required a church key to open it. Gottfried Krueger Brewing Company of Newark, New Jersey, took a chance with these new fangled contraptions and made Krueger’s Special Beer--it was the very first canned beer ever produced. A survey found that 91% of participants gave the taste a thumbs up, green lighting the canning of Krueger’s Cream Ale and Krueger’s Finest Beer in 1935. 

Schlitz, one of the big three brewing companies of the time, marveled at the success of Krueger and introduced its own can with a flat bottom and an inverted rib cone top made by Continental Can Company. 

A one-time beer can was produced by Heekin, which was a 1/16^th barrel called “Can-O-Draft,” but the only brewery to adapt it was Burger Brewing Company.

Between 1942 and 1947, domestic beer can production came to a screeching halt when all metal was used for the war and any cans that were produced were strictly for the overseas service men featuring olive drab and black camouflage colors.

In the mid-fifties, flat top beer cans dominated the market due to how easily they could be stacked and filled. Steel was subject to rusting, so Hawaii Brewing Company introduced the very first all-aluminum can in 1958. The steel can still required a church key, but in 1959 Ermal Fraze invented the pop-top aluminum can. It all started when he was at a picnic and forgot a tool to open the canned beverages. Resorting to prying them open with a car bumper, he got to thinking on how to include the opening tool right on the can. Many attempts at this concept failed or malfunctioned. He set to create a can that could be opened with no extra tool required and that could also withstand the pressure of its contents. An early version pierced a hole in the top of the can leaving jagged edges. Then in 1963, he patented the fist pull-tab, consisting of a ring on a rivet that could be pulled completely off and discarded. Pittsburg Brewing Company, brewer of Iron City Beer, decided to go with this design and found sales soaring. Environmentalists did not like the piles of pull-tabs littering beaches and other areas leading to the development of non-removable tab tops in the mid-70s.

Throughout the years, few things have changed in beer cans since the invention of non-removable tabs. In 1979, the first barcode was used. There have been various label tweaks, such as the ability to write short messages on the labels of Bud Light with a key or finger nail, or the introduction of Coors Light’s color-changing Rocky Mountains letting eager consumers know the precise “cold as the Rockies” temperature to drink the brew. There have also been variations on the shape of the can--Heineken toyed with mini keg-shaped cans for pure novelty, as well as Budweiser’s bow tie-shaped can. Sly Fox of Pottstown, Pennsylvania, developed the “360 lid” where beer enthusiasts could remove the entire lid and experience the best possible taste and aroma without having to pour it into a glass, but more opposition from environmentalists put a halt to that. In 2013, Jim Koch, owner of Sam Adams developed the “Sam Can” with a wider lip for a better taste and aroma experience. This new can was offered to smaller breweries free of charge. 

Now just remember:  Today’s aluminum cans, no matter how big or what kind of lip, label or tab opening, are all lined with a water-based polymer lining, which eliminates any contact between your beer and the metal. This metallic beer taste myth started many years ago when tin cans were actually soldered together with lead (yikes).   

So be confident! Grab a four-pack of Bell’s Oberon pints or a sixer of Avery’s White Rascal and drink proudly knowing you have a quality microbrew in quality packaging.  

Adam Shugan, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeeradams

It happens in the best of homes. That delicious crusty bread that you bought yesterday was for some reason not eaten and is now beginning to go stale. Maybe those tasty vine-ripened tomatoes are now just a tad over-ripe. It would be a shame to throw them all out, but what can you do?

The answer is Panzanella.

Panzanella is an Italian bread and tomato salad whose very purpose is to use up leftovers. Originating in Tuscany it was originally a bread and onion salad. Tomatoes weren’t added to the recipe until the 20^th century. Other ingredients generally include basil, olive oil, vinegar, salt and pepper. Although frowned upon by traditionalists, other ingredients that you happen to have handy can also be added – mozzarella, capers, anchovies, white or red wine, lemon juice or garlic, among others.

There are almost as many recipes for panzanella as there are people who make it, so I’ll just give you an idea how I throw mine together. First the bread – tear it into small pieces or chunks and throw it into a salad bowl. (I prefer larger chunks than those shown in to photo above.) Truly stale bread can be dampened with water and then squeezed dry. Personally I don’t bother with this as the olive oil and vinegar, which I add, moistens the bread anyway. Some people like to toast the bread which is fair enough. Cut up your tomatoes into large chunks – not too neat, this is a rustic meal. Chop up an onion and toss it in. I like to add cheese. Mozzarella is often recommended, but I use whatever cheese I have that might be getting a little old, and that may include cheddar or brie. I tear the cheese into bite-size pieces with my fingers – again, not too neat. Toss these ingredients and pour in some extra-virgin olive oil, vinegar and a little sea salt and pepper. Finally I add chopped fresh basil, and there you have it – nice and simple.

(I have to admit that I haven’t tried this salad with anchovies but now that I think about it – yes – I will definitely include them in my next panzanella.)

And now for the next question:  What wine should be paired with it? Pairing wine with tomatoes, especially when dressed with vinaigrette, can be difficult but it is not impossible. There is a good deal of acidity here, so I would recommend a white wine or dry rosé which also shows good acidity and little, or no, oak.

"Italian meal, Italian wine," would be a good rule to begin with. I would recommend the Torre Terza Vernaccia di San Gimignano, the Fattoria Querciarossa Fonte delle Serpi Vermentino from Maremma in Tuscany, or the delightful Cantina Santa Maria La Palma Aragosta Vermentino di Sardegna, all for their light fragrance of aromatic herbs, delicate fruitiness and refreshing acidity. If dry rosato is preferred, try Giovanna Tantini Bardolino Chiaretto or Acquagiusta Rosato from Maremma and you won’t be disappointed.

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

The following wines are the latest addition to ABC’s extensive Bordeaux selection; they are part of the Terra Burdigala portfolio of the Bordeaux négociant François Thienpont.

François has created Terra Burdigala to help and support a group of carefully chosen Bordeaux winegrowers practicing sustainable viticulture. These wines, all priced under $20, represent a tremendous value.

The Thienpont family, originally from Belgium, is well-known and highly respected in the wine world; the Thienponts migrated to the Bordeaux region in the 1920s, where they came to produce and trade wine.

François’ brother, Nicolas Thienpont, is the consulting oenologist for Château Pavie Macquin, Larcis Ducasse, Les Charmes Godard and Puygueraud amongst others.

Alexandre Thienpont manages the family’s oldest property, Vieux Château Certan, purchased by Georges Thienpont (their grandfather) in 1924.

The family diversified in 1979 when Marcel and Gérard Thienpont founded the  micro-cuvée estate of Château Le Pin in nearby Vieux Château Certan. Today it is under the ownership of François’ cousin, Jacques Thienpont.

The wines from Le Pin are virtually unobtainable, having been pre-sold to collectors and top restaurants in very small allocations. ABC has a fairly large allocation of 8 bottles of Le Pin, and growing.

Terra Bourdigala wine selection at ABC.

Terra Burdigala wines:

2011 Roc de Jean Lice, Bordeaux Supérieur  $14.99

2009 Château Manoir du Gravoux, Castillon - Côtes de Bordeaux  $17.99

2010La Violette du Manoir du Gravoux, Castillon - Côtes de Bordeaux  $19.99

2011 F.Thienpont Bordeaux Red  $12.99

2012 F.Thienpont Bordeaux White  $12.99

2012 Les Charmes-Godard White, Francs- Côtes de Bordeaux   $18.99

The 2010 Violette, Castillon - Côtes de Bordeaux, a personal favorite, is a blend of 92% Merlot and 8% Cabernet Franc from 50 year old vines, barrel aged for 12 months. This dark-colored, full-bodied wine exhibits aromas and flavors of black currant, blackberries, violet flowers and licorice, ripe and perfectly integrated tannins with a long-lasting, smooth finish. Enjoy with grilled red meats and aged cheeses. Decant for an hour before serving. Drink or hold (5-10 years). 

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor
Follow me on Twitter @abcwineatanas

One of the great advantages of my job is getting the opportunity to meet some of the most important men and women in the wine industry. I had the chance to spend some time with one of these men at an annual spring event at the baseball park in Jacksonville. Every year for as long as I can remember, Jed Steele the founder of Steele Wines, has treated the local wine community to a day of baseball, burgers, hotdogs and beverages. I have been going to this event for the last 10 or 12 years. It is a wonderful family event that we always look forward to and is enjoyed by everyone that attends. None of this, of course, can take place without the generosity of our guest of honor, Jed Steele.

Jed Steele and I spending a day at the ballpark.

Jed Steele has been a big part of the California wine community since 1968. Jed started his wine career as a cellar rat in Napa Valley’s Stony Hill Winery. From there he went on to earn a Masters Degree in Enology from the prestigious University of California at Davis. After earning his degree he spent the next 10 years, along with Jess Jackson, at the Edmeades Winery in the Mendocino County AVA of Anderson Valley. I guess Jess Jackson liked what Jed was doing, because from there Jed Steele became the winemaker for the first nine years of the Kendall-Jackson Winery's existence. And look how did that winery ended up doing! Jed eventually decided it was time to put his name on the front door, and thus Steele Wines began in 1991.

Over 45 years later, Jed Steele's large frame has cast a very big shadow on many areas of the California wine industry. Steele Wines has five labels using over 20 different varietals from eight individual wine areas that produce some of California’s most interesting and approachable wines. From Steele's single vinyard Chardonnay, Pinot Noir and Zinfandel to the Shooting Star Aligote and sparkling Syrah, you can be sure that the quality and flavor of these wines come from the many years of experience of one of the icons of the California wine scene…Jed Steele. 

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

A couple of weeks ago I had a guest ask for help locating a bottle of wine. She couldn't remember the name of the wine or even where it was from, she just knew she liked it and had purchased it in one of our stores. Often times with so little information to go on, the process can turn into a frustrating game of "give me another clue." An easy solution, and something I always recommend to guests, is to take a quick photo of the label. My personal photo stream is loaded with pictures of wines I have enjoyed over the years.

And speaking of labels, there was one other thing she remembered about the wine. She described a very colorful spiral design on a blue background. Ah hah! Now we were getting somewhere! After a few more questions I knew she was looking for one of my personal favorites, Zingari.

Zingari is a proprietary blend of four grape varietals:  Merlot, Sangiovese, Syrah and Petit Verdot. It is produced at the spectacular Petra Winery situated on the Tuscan coast. The 2009 Zingari is a fleshy, generous wine graced with expressive fruit. I can certainly understand why our guests wanted to purchase more, but sadly the 2009 vintage is sold out and I had to sell her an alternative.

If you missed the 2009 Zingari, don't despair. The 2010 vintage has just arrived in our stores, and I assure you it's another sensational effort. The Wine Advocate describes it, "The 2010 Zingari bursts from the glass with juicy dark berries, flowers, spices and mint. This is a hugely overachieving wine that delivers remarkable quality for the money."

The spiral label is a pictoral interpretation of life and the cyclic nature of evolution. A symbol of the fertility of the earth. In any case it's much more than a pretty label. Don't miss this one.

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

Even though we are a month away from the IPCPR show, that hasn't prevented us from having a few new cigars slip into our humidors the last few weeks. Actually the cigars I am talking about aren't totally new, rather an updated version of ones we've carried before. It was last year that Camacho decided to upgrade its packaging and image and unfortunately for us we had just purchased a lot of the old labels. Well we have finally sold out of the old and the new ones have now begun to arrive in our humidors.

The cigar I am smoking for this review is the Camacho Corojo. In addition to a sharper look, this Honduran beast did undergo a minor tweaking of the blend. The differences are subtle—and if you are worried that it lost some of its kick—have no fear. It still boasts that rare and delicious Cuban-seeded Corojo wrapper that flourishes so well in Jamastran, Honduras.

I don't want to rehash too much of an earlier review of this cigar, but I think it is important to give a quick history lesson for those who are unfamiliar with this tobacco. At one time Corojo was king in Cuba. It was the most common wrapper used on Habanos until it became too susceptible to insects and mold. It was last used as a production wrapper for Cuban cigars in the late 90s. Fast forward to today. Thanks to someone smuggling some Corojo seeds away from Castro and to the beautiful Jamastran Valley in Honduras, this wonderful leaf is still being used today. Although it's characteristics are not 100% the same as what they were when it was grown in Vuelta Abajo, the leaf is very close to its distant cousin.

The first thing one notices about this beautiful stick, other than its eye-popping label, is the wonderful reddish hue that emanates from the Colorado tinted wrapper. 

As I put flame to foot, the first flavor that I encounter is a woodsy, oaky flavor, with a hint of sweetness. There is an earthiness to the cigar and from the first few puffs I know that I am smoking something with body and strength. I will admit that the power of this stick does seem to be a little dialed back compared to their previous offering, but it is still a high medium to full bodied cigar in my opinion. I know for most palates this will definitely be on the high end of full.

Please don't let all the bold talk scare you. It is blended masterfully and the smoke and flavors don't come across as harsh. Like a skilled mixologist who hides the bite of alcohol behind the natural flavors of the fresh ingredients he uses in a cocktail, the blenders of this cigar have done the same with these strong and robust tobaccos.

Those who have read my reviews before know that if complexity is what you seek then strong, full-bodied smokes are usually not your best choice. This cigar surprisingly shows complexity. As I sip on a snifter of Balvenie 14 year Scotch, I get some nice vanilla notes in the cigar. And although Balvenie is not a peaty scotch, there is also a little bit of that flavor as I approach the midpoint of my smoking experience.

As the mild sweetness intensifies a bit, the cigar takes on a leathery quality, especially on the retro hale. I don't get a lot of pepper in this smoke, so those who aren't a fan of that spice will like this cigar. The smoke remains cool even in the final third and at no time did I think it was too strong. This cigar burned evenly and provided plenty of cool smoke. We offer this cigar entubo, which means you can throw it in your golf bag or in the tackle box for when you head to your favorite fishing hole and not worry about damaging it.

I guess you can say I am a fan of this newly-modified cigar. If bold and rich is what you seek then I bet you will enjoy it as well, even if the fish aren’t biting and the golf balls won’t fly straight.

Long Ashes,

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

He that drinketh strong beer and goes to bed right mellow, lives as he ought to live and dies a hearty fellow. - Anonymous

There are many people who will look at any alcoholic drink as a vice to be avoided, and when seen in the light of abuse they would be correct. However there are many studies that show the benefits moderate alcohol consumption can have. From increased brain activity that wards off Alzheimer’s to lower blood pressure to better stress management, small amounts of alcohol in one's diet can be just what the doctor ordered.  

But are all alcoholic drinks equal? I would argue that there is one drink that rises above the rest, and that drink is none other than the glorious imbibe that is beer. Not only does beer give you the health benefits from the alcohol it provides, it also delivers protein, carbohydrates, vitamins and an assortment of other nutrients not found in liquors and wines. This is not surprising, however, when you look at the ingredients that make up a beer. Simply put, it's liquefied bread, and if bread is the staff of life, then beer is its shining headpiece.

It is also important to mention that not all beers are created equal either. Some beers, such as pale ales, have higher amounts of silicon, a nutrient that aides in strengthening bones. Beers with higher concentrations of oatmeal have more protein, and beers that have more hops in them supply the body with an array of benefits like antioxidants and immune system boosters.  

Exploring the benefits of beer isn't just medical either. The social benefits of increased happiness in a community of beer drinkers can have large impacts on productivity and creativity (of course wine/liquor has this effect as well, I’m just being partial here). The blessings that such a simple drink bring us would make all of us agree with one of the most famous quotes about it from Benjamin Franklin:  

Beer is proof that God loves us, and wants us to be happy.

So next time you open up a brew, just know that you could be doing your body and life a great benefit.

Enjoy.

Dale Ward, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerdalew

Once upon a time, before Pinot Noir became the latest darling of the US red wine consumer, there existed another trendy, must-drink grape.  Riding the buzz of a world media blitz, this variety became so fashionable that it changed the landscape of American wine for a spell.  Throughout the decade of the 90s, it was the voguish choice.  And yet, barely five years into the new millennium, this grape had been demoted to has-been status; a victim of overproduction, popular culture and a Hollywood movie script.

Of course, I’m referring to Merlot, Cabernet Sauvignon’s less tannic sibling.  Its rise and fall atop the wine world is familiar: bursting onto the US wine scene in a big way as the result of a 60 Minutes TV episode touting the healthful benefits of red wine and later falling victim to the Pinot Noir craze courtesy of director Alexander Payne’s bawdy wine country flick, Sideways.  Hollywood films aside, circa 2005 Merlot had begun to flail in the all-important quality-to-price-ratio:  a result of too many overpriced offerings and overplanting in dubious vineyard locations, especially in California.  Its decline in popularity was inevitable.

Fast forward to today (coincidently the 10^th year anniversary of Sideways) and Merlot is once again emerging as a relatively good wine value, if you know where to look.  Bargain hunters should start their search in Chile where old vine fruit is plentiful and a decent monetary exchange doesn’t hurt either.  Venerable Winery Concha y Toro excels here with its Casillero del Diablo Merlot, a good deal at $8.99. 

Personally, I believe that Washington State consistently makes America’s best versions of Merlot.  The Evergreen State’s reference point winery, Chateau Ste. Michelle, makes several good examples including its basic CSM Columbia Valley Merlot ($15.99) and CSM Indian Wells Merlot ($18.99).  I particularly like the Columbia Crest H3 Horse Heaven Hills Merlot ($16.99).             

Looking for something a bit more boutique?  Try some of Washington’s small-production offerings like Bergevin Lane’s Wild Child ($29.99) or Owens & Sullivan’s The Tusk ($48.99).  These wines typically offer lush black fruits with fresh bouquets and fine structures, which makes them approachable in their youth but also good candidates for the wine cellar. 

Speaking of wines that are ideal for aging, Merlot’s ancestral home of Bordeaux is undoubtedly best in this regard.  We still a have fair amount of the excellent 2010 vintage on hand, and recent arrivals of the very good 2011s are beginning to round into form too.

Feret Lambert limestone cellar

It is true that the top Bordeaux wines are now relatively expensive.  However, many petit chateaux from the Right Bank still offer solid value.  Look for wines from the appellation of Castillon Cotes de Bordeaux as well as the regional Bordeaux Superieur designation.  Check out the terrific new release of Chateau Feret-Lambert ($18.99) for a glimpse of how complex this varietal can be, grown on limestone soil and vinified by the right hands. 

Valerie & Henri Feret with Brad Lewis

I had the pleasure of meeting Henri and Valerie Feret at their estate in Grezillac during en primeur week in April.  Their wine (which contains 10% Cabernet Sauvignon) is aged in French barriques in an underground limestone quarry located on the property.

Jim Greeley, SW FL wine supervisor

Follow me on Twitter @ABCWineJimG

Garrett Ahnfeldt is the new Napa Valley…raised there amidst the vines his parents farmed to supply many of the best-known wineries—before they finally decided to quit selling and start producing wines from their hard work. Launched in 2002, the Ahnfeldt Winery tasted early success with a solid 94 point rating for their first vintage of—of all things—Merlot! Although Garrett was in college at this time, it was not long before he was back in Napa Valley, first lending a hand in the family business before branching out to vineyard management and finally, in 2006, launching his own brand…G Wine Cellars. Quality starts in the vineyards, great wines are the result of meticulous vineyard management—not something manipulated at the winery after harvest—so Garrett was a step ahead of most, knowing what to look for in selecting sites and how to manage those vineyards to get the most from the grapes.

I had the opportunity to taste through the line-up with Garrett a few weeks back at his Napa guesthouse. The wines showed very well, all with intensity of character and purity completely true to the varietal. The ‘G’ Chardonnay, called G-licious, is something everyone needs to try. Not, as one might expect, a rich, tropically fruited oak laden behemoth, but instead a rich and weighty wine, showing clean ripe fruit without the trappings of any oak and darn little malo-lactic fermentation…G-licious and unique in its focus and purity. Look for the Chardonnay now at select ABC Fine Wine & Spirits, as well as the ‘G, the 7^th Letter’ red blend….a large scale wine blended predominately from Zinfandel and Syrah (for aromatics and fruit) with some Cabernet and Petite Verdot for color and structure. There were only about 300 cases made, so find it quick!

We also tasted, and bought, a few other wines Garrett produces. His Mountain Reserve 2010 Cabernet is on the way. Sadly it will not last long, as only a few dozen cases were available; watch for it this fall.  As Garrett branches out further into Napa and into other projects, we hope to offer you more of his wines as they become available—a very exciting prospect for us and hopefully a very beneficial partnership going forward!

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

As we come to the end of "almost summer" and into "summer proper," we reflect with a lighter, youthful red wine that can still be had without major weight and too much tannin (it’s not often you will hear me say too much tannin, so take this in). Last night my husband and I were enjoying our last night of vacation at home and decided to drink some vino. I asked, "red or white?" as I always do, and he says he'd prefer red. My mind scrolls through my list of reds that don’t need ageing and aren't too heavy for 90 degree weather, and I stop on a favorite of mine that I always seem to keep a bottle of. Now I know this was just mentioned in the Wine Journal, but I couldn’t let it stop there. 

La Cappuccina Madego

This Estate bottled, organic wine just hits the spot!  It is a blend of Cabernet Sauvignon, Merlot and Carmenere (something you don’t see in Italy every day). These vines are grown in Veneto; Madego was named after the vineyard and is meant to be drunk young to feature the full bright fruit blending with the oak. I get the flavors of rich blackberry, plums, and notes of clove.  It went perfectly with dinner, but I have to say after visiting Italy, I am now in the market to learn how to make my own pasta! 

Along with opening this wine, my other favorite part of drinking it was the fact that my husband says, “Oh wow, I like this one,” even before I had a chance to ask. So I guess that means I can keep this one around. Oh, and for the price I can keep two without breaking the bank. So if you need a great red this summer I do suggest this La Cappuccina! If you are looking for a white, they have you covered with Nadia Bianco. And don’t forget, if you are looking for an organic wine--they have you there, too!  Look for these in your Italian section or find our organic wine display.  

Kathleen Anderson, NW FL wine supervisor. Follow me on Twitter @abcwinekat.

I recently returned from a trip to Italy. Actually, this was for work. Yes, I know, how many people can say that they got paid to go to Italy, tour vineyards, wineries, drink wine and eat the most amazing food? Apparently, I sold enough of a certain Italian wine to garner a spot on this trip. Every morning I stepped outside my hotel and was in awe of the sheer beauty of the countryside, the Tuscan hills, the cities on hills, the massive cathedrals, the leaning tower, the statue of David. How did I get here? Every day I was grateful for all that I was experiencing. I could easily turn this blog into a giant advertisement for the wineries we visited and the wines we tasted. They were all amazing, but I am going to step outside the box for this blog and just write about the trip…

We started in northwest Italy, the Piedmont region. On our first stop we tasted Barolos and Barbarescos. To be honest, these are not my favorite styles of wine. Sure I can appreciate their depth, complex flavor and such, but I wasn’t in love. They definitely pair great with the local food though, so be sure to eat up when drinking these wines. This area is also known for Moscato d’Asti, a slightly effervescent, fruity and sweet wine. What’s not to love? Think you hate sweet wines? Try pairing it with food, either sweet desserts or go the opposite and pair with strong flavors, maybe cheeses or spicy foods. Delish.

We made our way south, climbed the Leaning Tower of Pisa then headed to Tuscany. We tasted and ate our through this region. We sampled the most fabulous Brunellos, Chiantis, Cabs and blends. Seriously, I was in heaven. We had the most gracious hosts and ate the best foods. Meals were six courses and lasted for hours. We were exhausted and content.

The trip ended in Florence, where I extended my stay for a few days. Truly one of the most beautiful cities I’ve ever seen. My hotel was near the Duomo, a massive cathedral in the city center. Its size and beauty were awe-inspiring. The food, the wine, the museums, the streets, the people, the energy…

I am grateful every day for the opportunity that I had going on this trip. Never forgetting how hard I worked to get there and so blessed for the sights I saw and the people I met. Here’s my advertisement:  Come see me at ABC East Boca and I’ll introduce you to the amazing wines that I got to taste with the owners and wine makers while in Italy. Hope to see you soon. Grazie!

Bill Knowles, ABC Fine Wine & Spirits wine consultant

Follow me on Twitter @abcwinebillk