Archive for August 2014

Home Archive for August 2014

Everyone is familiar with the saying, “Don’t sweat the small stuff.” While this is true, it is also important to play close attention to details. It can often be a very small thing, something that we usually take for granted, that can ruin an evening, a dinner, and even a cigar. You can take precious time carefully selecting your cigar, spend your hard-earned money on purchasing, and stow it away in your perfectly maintained humidor, only to ruin everything by not cutting or lighting it correctly.

It is important to remember that you are essentially the 101^st hand to touch that tobacco. Most in the industry will say that a hundred hands touch the tobacco on its journey to becoming a cigar. From seedling to priming, curing, sorting, fermenting, sorting again, aging, more sorting, rolling, marrying, a little more sorting and quality control, boxing and shipping, the entire process is all by hand. In all of these steps the tobacco is handled with care and it is important that the last person to touch it doesn’t destroy all that hard work.

There are four essential tools that most cigar smokers should have in their inventory for properly lighting a cigar: a double blade guillotine cutter, v-cutter, punch cutter and premium butane lighter.

The guillotine cutter is the most widely used and is very versatile. It is important to make sure the cutter is sharp and has two blades. This will ensure that you don’t tear the cigar and make a clean cut. It is equally important that you don’t cut too much off—less is better. If you look at the head of the cigar you can see the cap line that circles the top. You don’t want to cut below this line because there is a good chance that you will clip the top of the binder leaf, causing the cigar to unravel internally, thus making it difficult to draw.

The V-Cutter, my personal favorite, takes most of the guess work out of clipping a cigar. You simply set the head of the cigar into the “cat eye” of the cutter and quickly snip it. It takes out a little notch and prevents you from going too deep. If you are smoking a large ring gauge cigar and aren’t happy with the draw, you can make another notch in what is known as a cross cut, or “T.” I was once at a cigar event and clipped a cigar this way when a gentleman I was conversing with informed me that “I did it wrong,” and, “should have made an “X” cut. Without saying anything I turned the cigar until the “T” became an “X” and showed it to him, seeking his “approval.” He referred to me as something I shouldn’t repeat before we both enjoyed a hearty laugh over the matter. That is the great thing about the V-Cutter, whether you use one notch or two, it is virtually idiot proof.

The last cutting tool would be the punch. I use the punch or bullet cutter for one type of cigar, the square-shaped ones. When it comes to box-pressed cigars people either love them or hate them. The reason most don’t enjoy the square variety is because they cut them improperly. If you use a guillotine cutter, it will expose too much of the head and the corners will round off, causing the smoker to spit little bits of tobacco during most of the smoking experience. A punch cutter will go a long way in preventing this from happening. Another good thing about the punch is that most premium lighters come with one attached to it, so that is one less tool to carry.

Now that we have the cigar clipped or punched, it is ready for lighting. If you want to light your cigar with a piece of burning cedar or a sulfur-less match, then that is fine with me. I suggest a premium butane torch lighter. Whether it has one, two, or three burners that is entirely up to you, just make sure you take your time lighting it. I use a toasting method in which I hold the flame far from the cigar then slowly bring it closer until I see soot forming on the foot. I spin the cigar evenly toasting the foot. Once there is even char, I place the cigar in my mouth and repeat the process—this time taking a pew puffs as I do it. I then inspect the foot by blowing on it and looking for cold spots. If there are any, I touch it up and begin smoking. This extra time in lighting the cigar will ensure an even burn almost every time. If you hold the lighter too close to the foot you will not only scorch the wrapper, but you will also cause the cigar to either “canoe” or “tunnel.”

One final tip is that if you must relight your cigar—they will go out on their own if left unattended for an extended period of time—please make sure you remove all ash before lighting it again. It will light much easier and your first puffs won’t taste like you used your tongue to clean your fireplace.

So follow these simple rules and you won’t be the 101^st hand that ruined the cigar.

Long Ashes,

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

Follow me on Twitter @abccigarchris.

While there are always a variety of delicious beers available throughout the year, fall is by far the most exciting time for beer geeks. Not only does it signal a new wave of flavors, but the holidays are fast approaching and that means more beers to celebrate. Oktoberfest, Halloween and Thanksgiving grace us with their presence, which means that pumpkin beers, fest beers and brown ales are becoming the norm. I cannot think of a more anticipated time of year or line ofbeers than those of the fall.

Oktoberfest is that wonderful German celebration that we as Americans have adopted as our own. Beer makers and beer drinkers alike have taken to Oktoberfest and run with it. Many brewers offer up their interpretation of the traditional, malty, delicious fest beer. Samuel Adams, Harpoon and Leinenkugel are just a small sample of breweries that craft an Oktoberfest style beer. Beer drinkers are also fortunate to have traditional German fest beers in supply. My personal favorites are Hofbrau and Weihenstephaner, although Sam Adams does a rather fine job of duplicating the traditional German recipe.

Is there anything more symbolic of fall than the mighty pumpkin? It is the staple of the classic Thanksgiving dessert and the motivation behind a movement of flavored vodkas, liqueurs and beers. Pumpkin beers may be the most anticipated line of beers every year. With the way they seem to come out earlier and earlier every year, I could see a time when pumpkin beers are a year round thing. There is no shortage of pumpkin beers available to the public. Similar in nature, yet contrasting in flavor and style, there may be a pumpkin beer out there for everyone. Cigar City, Southern Tier, Dogfish Head and Shipyard produce some of the most sought after beers in the pumpkin craze.

Brown ales or darker beers in general are also a signal of the changing of the seasons. While there are a number of darker beers available throughout the year, their popularity does not seem to increase until the temperature drops. Some, like myself, enjoy a good dark beer at anytime of year. There is something about those dense, dark, rich liquids that are perfect for cool autumn nights. Sierra Nevada Tumbler is one of the must-haves of the fall season. Others to try are Highland Black Mocha Stout, Brooklyn Black Chocolate Stout, Samuel Smith’s Organic Chocolate Stout or a good German dunkel.

Beer is ever present, but autumn is the king of beer season in my opinion. No other season brings such a collection of variety and flavor to the table. There is something for everyone, so go out and find your happy place.

Patrick Miller, ABC Fine Wine & Spirits beer consultant - Venice

Follow me on Twitter @abcbeerpatrickm

Time for a quick post regarding three new and intriguing additions to our Direct To You wine portfolio; this time from Spain’s Alicante DO. Alicante is located within the province of Valencia in the southeastern part of the country and can trace its winemaking origins back to the Phoenicians and Romans. In fact, for a time spanning from the Renaissance to end of the 19^th century, Alicante was considered one of the great wine regions of Europe, its reputation established on the fine Monastrell grape (a.k.a. Mourvedre) and a legendary late-harvest wine produced from it called Fondillón.

Alicante and Fondillón’s fortunes literally changed overnight, thanks mostly to phylloxera, and for much of the 20^th century Alicante became just a footnote in wine history. Today the emergence of a revitalized Alicante is once again based not only on the region’s Monastrell, but also excellent white varieties like Muscat and Macabeo. This time the focus is on quality dry wines produced by state-of-the-art wineries embracing modern concepts in both winemaking and agriculture.

Bodegas Bocopa, one of the best cooperatives in the region, brings this mindset to the fore with two terrific values produced from organically grown grapes: Castillo de Alicante Gran Selección Tinto ($7.99), a juicy blend of Monastrell, Tempranillo and Cabernet Sauvignon and Castillo de Alicante Gran Selección Blanco ($7.99) a zesty, crisp white made from Macabeo (a.k.a. Viura). Try the Tinto with grilled lamb and the Blanco with pan-seared sea scallops.

The winery also produces an excellent semi-dry white, Marina Alta ($10.99), made from the Muscat of Alexandria grape (coincidently, the same grape is used in the production of Italy’s famed semi-sweet fizz, Moscato d’Asti). However, this Spanish Moscatel is more reminiscent of an off-dry Alsatian-styled Muscat with intense stone fruits and fragrant bouquet. It’s a match for soft white cheeses like mahón or camembert.

Jim Greeley, SW Florida wine supervisor

Follow me on Twitter @ABCWineJimG

Over the years I’ve certainly come to appreciate many different styles of wines. One subject that I deal with on a daily basis is that of sweet wines. These are wines that “true wine-lovers” love to hate. For many, anything remotely sweet is considered taboo and not “true” wine. The sugar levels and alcohol percentage (a good judge of dryness) come up when discussing almost every single wine.

As a wine lover myself, I have a confession to make: I like sweet wines. A splash of good sweet wine really hits the spot after a heavy (or spicy) meal like nothing else. It’s cold, refreshing, and it is a good replacement for more heavy foods, such as dessert. The key to enjoying sweet wines is to keep the portions small and focus on quality over quantity.

One of the reasons I’ve developed a taste for sweet wines is my wife. She detests anything dry, but also pushes away anything sweet for sweet’s sake. White Zinfandel and Moscato, for example, are either too sweet or too sticky for her tastes. This has led me to discover some wines that fit her tastes and that I can appreciate with her.

Sangue di Giuda is a wonderful, slightly fizzy red, with just enough depth to appreciate and just enough sweetness to satisfy a sweet tooth. Our favorite (Giorgi Costarosa $13.99) is a blend of Barbera, Croatina and Uva Rara from Pavese in Italy. The grapes are crushed and fermented until an alcohol of 6% is established. It is then chilled to stop fermentation and put into a pressurized steel tank to give it a delightful spritz. The sugars are nicely balanced by the acidity and tannins of the grapes and the slight bubbles lighten up the wine. It’s grapey, sweet, smooth and nicely balanced. The crisp finish makes you want to take sip after sip until the bottle is gone. It’s fantastic with dark chocolate.

Brachetto di A’cqui is another delightful dessert wine from the Piedmonte area of Italy. It’s made from its own grape (brachetto) with occasional small amounts of other grapes. Villa Baglio makes a fantastic one ($13.99), and can be found near the sparkling wines at your local ABC. Brachetto is a sparkling red wine with many tiny bubbles and fantastic flavors of cherry, raspberry, and plum. The alcohol is only 6.5%, so you can share a bottle and enjoy your afternoon. The tannins in this wine balance the sweetness nicely, so it still has a nice dryness at the finish.

So while they might not be for everyone, some sweet wines have found a home on my rack. After all, there is nothing like enjoying a bottle of wine with a loved-one. So take a leap and seek out a sweet wine to introduce to someone who thinks they don’t like wine.

Bill Dahl, wine consultant at ABC Fine Wine & Spirits Lakeland

Follow me on Twitter @abcwinebilld.

When we think about premium hand-rolled cigars we think about tobacco grown in the Dominican Republic, Honduras, Nicaragua and Cuba. But we seldom hear about The United States when it comes to premium cigars. When it comes to tobacco in America, we tend to hear about Virginia, Kentucky and North Carolina and their cigarette and pipe tobaccos—but what about quality cigar tobacco?

The United States is not a stranger or an outsider to the world of premium cigars. While tobacco can basically be grown anywhere within a temperate to tropical climate zone, it does have many specific needs to be a quality, flavorful and attractive crop. And in America you will find tobacco grown not only in the mid-Atlantic states, but as far north as New England and as far south as Florida. But is this tobacco good enough to find itself in a premium cigar?

Let’s start in the north and work our way south. The best example by far of premium cigar tobacco in the USA is Connecticut. Tobacco Valley, siting along the Connecticut River north of Hartford, is world renown for both Connecticut shade tobacco (which produces the most expensive wrapper leaf and can be found on many of the best non-Cuban cigars) and Connecticut broadleaf, used both as a binder leaf and a top quality wrapper for maduro cigars. Having lived in this area for 10 years I can tell you that this is some serious farming and serious business. This is some of the best tobacco in the world for wrapper leaf, which tends to be by far the most expensive component of a cigar. And with a little searching you can even find a Connecticut puro…Tatauje La Casita Criolla is an example of an all Connecticut broadleaf cigar which unfortunately is a cigar we do not carry as of yet!

Heading down I-95, we run into Pennsylvania where some broadleaf tobacco is grown. While the soil in the Lancaster County area of Pennsylvania is not as rich and fertile as Connecticut, a very high quality tobacco is still grown there. This is a tobacco that has been grown there for many years, but was not widely recognized. However, major players like Rocky Patel and AJ Fernandez have taken a keen interest in the area and are now using this leaf in some of their blends as a wrapper—and to rave reviews. Sam Leccia White, which can be found in your local ABC, uses a leaf as filler also!

We’ll stop briefly in Kentucky where we can find some Kentucky fire cured or dark fire tobacco. A new addition to the world of cigars, this tobacco is dried over hardwood fires to impart a smoky flavor and one can find this tobacco as filler in Drew Estates KFC and Sam Leccia Black. Definitely a tobacco worth trying!

A brief jaunt over to Louisiana finds perique…not very common in premium cigars as of yet but slowly making its powerful and very strong flavor known!

Our final stop brings us back home to Florida. Florida was once a thriving area for tobacco farming, but over the past few years has dwindled away to being basically non-existent. Like much of the USA, labor costs here compared to Central America have killed the market—except where a truly exceptional leaf such as Connecticut shade or broadleaf can be grown. Soil quality, rainfall and temperature, along with labor cost, dictate where premium tobacco is grown. However, I hear reports of some tobacco growing out in Clermont with Florida Sun Grown…half the fields are corojo and the other half are criollo. So maybe we will see Florida return to its past tobacco growing glory!

The best cigar is the one you enjoy,

Steve Mungeer

ABC Fine Wine & Spirits cigar & gourmet products planner and certified retail tobacconist

Follow me on Twitter @abccigarmungo.

You always see signs that say something like, “ice cold beer here.” Advertisements tell you to drink your beer when it is literally cold as snow. However, drinking a beer that is too cold, especially a darker one, can be detrimental to taste, smell and even carbonation. Bringing the temperature of a beer to near freezing numbs your palate and stifles any aromas that may be detected from the brew. The ideal temperature range to enjoy your beer is between 45 degrees Fahrenheit and 57 degrees with lighter beers (lagers, Pilsners, Kolschs and hefeweizens) at the low end and big beers (Barleywines, imperial stouts, doppelbocks and quadrupels) at the high end. Pay attention to packaging: Brewers know their beer and will put the optimal serving temperature right on the bottle or pack holder.

Many brewers will let you know exactly how cold your beer should be by putting it right on the label.

There is a myth that other countries serve their beer at room temperature. Room temperature is around 70 degrees, where beer in countries like Germany and England is served at cellar temperature, around 53 degrees. Some taprooms literally draw beer from kegs in the basement of the bar to give patrons the perfect drinking experience.

Storing beer at a colder temperature is a different story. Hops are the first thing to fade in a beer--there is a difference between a two week old IPA and a day old IPA. A colder storage may slow the loss of hop aroma. There is another myth that already refrigerated beer will go flat when brought to room temperature and then made cold again, so people try to buy beer only when it is warm if they cannot keep it cold. Beer goes through many temperature fluctuations from the brewery to a distributer to your local retailer. Some distributors have refrigerated trucks, while the brewer’s trucks may not be. Those same distribution trucks bring refrigerated product to the retailer where they are placed on non-refrigerated shelves.

The reality is that all beer, especially non-pasteurized beer, benefits from cold storage and helps maintain freshness and better flavor longer--buying beer already warm to avoid it from “going flat” yields a beer that may not be as good as it could be. Unfortunately, retailers usually do not have the cooler space to keep every beer cold, so the non-pasteurized beers should be the first to get that space and then whatever else is their discretion. This is not to say you should avoid buying warm beer; just be a smart shopper and pay attention to “best by” and “born on” dates on those warm beers. If they have not been sitting out for a long period of time, they are still going to taste fresh.

Some beers do benefit from aging but remember what I said earlier about hops fading: do not go and age a regular IPA for months, because you will end up with an unbalanced mess. Do take those hefty barleywines, quadrupels and imperial stouts and store them in a separate refrigerator dedicated to beer. The reason for this is that this separate fridge can be set at the cellar temperature, which is perfect for aging. You definitely want to keep the food in your primary refrigerator at a much colder temperature. Some beer agers go as far as dipping the crown (beer cap) and a portion of the neck of the bottle in wax to greatly reduce oxidation while the beer is aging. This is good for aging a beer for years.

Some restaurants and drinking establishments serve their beer in a frosted mug. This goes back to near freezing temperatures muting the beer’s taste. Politely ask the server for a regular mug. I actually had a server bring me a stout ice cold in a frosted mug. Most beer from bars is served from the lines between 34 and 38 degrees. This is achieved either from fans that circulate air through insulated ducts that surround the lines or Propylene Glycol, an organic compound that runs through a tube next to or wrapped around the tap lines. This helps reduce foam while dispensing the beer. The beer does warm up when poured into a regular glass, but cupping your hands around the glass for about a minute will bring it to that perfect temperature for optimal enjoyment.

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

Follow me on Twitter @abcbeeradams

The wine estate of Château Angludet belongs to the Sichel family, who have been wine merchants in Bordeaux for six generations.

Situated in the Médoc on gravel deposits from the Garonne, the estate produces a Cru Bourgeois Exceptionnel under the Margaux appellation, which is often on par with a Grand Cru Classé in terms of quality.

The first records of a noble residence on the estate of Angludet (which translates to "angle of high land") date back to 1150. The first lord of Angludet, who is referred to in a deed from 1273, was Bernard d'Angludet. The vineyard at Angludet has been in existence since the beginning of the 17th century.

The work begun by Peter Sichel in 1961, which he continued for more than 40 years, allowed Château Angludet to pick up the threads of its glorious past and gain the recognition of growing numbers of connoisseurs all over the world.

Château Angludet 2010

The 2010 Château Angludet, Margaux was conservatively rated by Wine Advocate 90 points, but Robert Parker gave it a very enthusiastic review calling it “a major sleeper of the vintage” and “one of the best d’Angludets I have tasted.”

The 2010 Château Angludet, Margaux is available at ABC Fine Wine & Spirits for only $44.99, but quantities are extremely limited. Don’t let it get away, as well as any other remaining 2009 and 2010 Bordeaux. They won’t be back and prices of those two vintages will only go higher in the future.

Here is Robert Parker’s full review of the The 2010 Château Angludet, Margaux:

A major sleeper of the vintage, as I thought from barrel several years ago, the 2010 is one of the best d’Angludets I have tasted. It should drink nicely for 15-20 years, but there is no reason to defer your gratification. It is a sexy, up-front, precociously styled d’Angludet with a deep purple color, loads of floral notes intermixed with licorice, blueberry, black raspberry and, of course, the classic creme de cassis. It is dense, ripe, soft, round and surprisingly accessible for a 2010. A beauty!

The Sichels are also proud co-owners (with Mähler-Besse family) of Château Palmer in Margaux.

Other domain wines from the Sichels available at ABC Fine Wine & Spirits include Château Trillol, Corbières, Château d'Argadens, Bordeaux, and Domaine Pellehaut, Gascony.

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

My son Mike and I have had a plan each year for our summer adventure (vacation). We look at the Tampa Bay Rays baseball schedule and find a city were they are playing and that we want to visit. We build our trip around that. Last year was a visit to New York City and a game at Yankee Stadium, next year will be to visit the Green Monster at Fenway park in Boston. This year was a week in one of my favorite cities, Chicago, to see the Rays play the Cubs in the friendly confines of Wrigley Field. For those of you that are not diehard baseball fans, this may seem like a strange way to plan your summer vacation. But Michael, an aspiring ballplayer himself, and I start planning this as soon as the baseball schedules are released in November, and we start countind down the days until we leave.

Unlike last year, when we rode the rails on an Amtrak train to Manhattan, this year was a direct flight from Jax to O'Hare...the train ride was interesting, but I'll take "now boarding" over "all aboard" any day! So off we went into the wild blue yonder and two hours and six minutes in the air later, we were touching down and ready to take a big bite out of Chicago.

There are a number of meals that Chicago is know for, like Italian beef sandwiches, Chicago-style pizza, kettle corn and the Chicago hotdog--and I did introduce Mike to all of those and many others. There is nothing like sitting in Wrigley for a day game with a cold glass of Goose Island, a Giordanos Pizza, a bag of kettle corn, but we discovered a place that we fell in love with the moment we walked in the door...EATALY!!

A piece of Italy just a little closer to home.

Eataly in Chicago is two floors and 63,000 square feet of sensory overload if you have any interest in all things Italian, which we do. I will not be able to do this experience justice in my description, so please Google it. You'll see what I mean. It was founded in Turin by Oscar Farinetti and is now a partnership between many, including Mario Batali, Lydia Bastianich and her son Joe, who are now the faces of Eataly in New York and Chicago. Worldwide, there are a total of 27 Eatalys, mostly in Italy and Japan, but the restaurant is now becoming a traveling destination for those who love to eat, drink, talk and experience Italy.

My dinner the first night with a glass of wine from Monferrato.

Our dinner began with a ball of in-house buffalo mozzarella cheese that was cut into four pieces, then drizzled with extra-virgin olive oil and finished with cracked pepper. This appetizer was sent to our table by Chef Craig, who Michael had made friends with the previous night--but that's another story. Then we had a Margherita pizza and finished with fresh made linguine covered in mussels, cherry tomatoes, basil, olive oil and Parmigiano Reggiano...just absolutely delicious. Mike spent dinner making friends with the guests sitting at the tables on each side of us, but what else is new?

Michael enjoying his dinner our second night at Eataly.

If ever you are in Chicago, and I sure hope you all get a chance visit, you will be as taken as we were by its big city feel and the small town charm of the people. On other visits I have described Chicago as a cleaner, friendlier New York, and this trip only verified that feeling. Great museums, architecture, food, buildings and wonderful people. Yeah Chicago...My kind of town!

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

Puro…the translation from Spanish means “pure.” We will come across a cigar every so often that advertises itself as a Nicaraguan puro or perhaps a Honduran puro. So what does the term puro mean when it is associated with a cigar?

You will usually see the term puro associated with a country. In cigar lingo, a “puro” simply means that the cigar is 100% from the country it is associated with. In a Nicaraguan puro, the wrapper, the binder and the filler all come from Nicaragua. This can sometimes be a bit confusing since I did not mention the country of origin. A cigar can still be considered a puro even if made outside the country where all the components come from. A fine example of this is a new label we will be carrying—Casa Fernandez Miami. This wonderful smoke is actually rolled and manufactured in Miami, so it is one of the few premium cigars that can call the USA its country of origin. But the wrapper leaf, binder and filler leaves all come from Nicaragua, so it is a Nicaraguan puro. Hopefully I haven’t lost anyone yet! To further muddy the waters, I should also mention that the common term for a cigar in most Spanish speaking countries is puro…although it is not paired with a country so it is simply a slang term for a cigar—much like our term for a cigar is stogie!

For this short article though, I just want to focus on the term puro as it refers to wrapper, binder and filler all from the same country. Puros are truly a showcase for a country’s tobacco production. The majority of premium cigars use a variety of tobaccos from several countries to achieve that perfect blend. To create a puro, the selections of tobacco have been reduced drastically and it is up to the master blenders to find that perfect blend to create a cigar that will be a true representation of that country.

Smoking a puro is what it is all about…each country has certain soil characteristics, varying weather and different varietal tobaccos that all impart specific flavors into the final finished cigars. The full flavored spiciness of Nicaraguan puros, the earthy rich flavors of Honduran puros, the mellow richness of Dominican puros, and the bold and powerful flavor of Cuban cigars (all Cuban cigars are puros) are the shining examples of the proud tobacco growers of each country. So stop by your local ABC and grab a puro...Quesada Oktoberfest from Dominican Republic, Oliva V from Nicaragua, or a Camacho Corojo from Honduras are some great examples.

The best cigar is the one you enjoy,

Steve Mungeer

ABC Fine Wine & Spirits Cigar and Gourmet Products Planner and Certified Retail Tobacconist

Follow me on Twitter @abccigarmungo

Ask a veteran wine lover, wine writer or critic what their favorite wine is and usually you’ll receive a thoughtful, but measured, response. “Oh, it depends on what I’m having for dinner,” is a perfect example. I often use this one. Not because I’m afraid I’ll pick a grape that’s yesterday’s news or one that’s too obscure. But rather, the response is genuine; when you’ve been fortunate to sample so many great varietal expressions from around the world, it’s difficult to pick just one. Honestly, I’ll select a wine on any given evening by what I plan to pair it with, or who’s dropping by, or for research etc.

Now ask me what Italian red wine I’ll most frequently enjoy with Italian cuisine and the answer is Barbera. This grape is native to the Piedmont region of Northwestern Italy; its calling card is high acidity and low tannin. This makes it a perfect match for the natural acids in tomato sauces. But the complement is not just textural. Barbera has beautifully balanced blackberry and cherry fruit, a medium body (not unlike Pinot Noir) and a beguiling, pleasant earthiness which also matches well with other northern Italian specialties like risotto and porcini mushrooms. The refreshing crispness of the variety also makes it a great pizza wine.

Barbera is planted all over the world, including California (check out the very good new releases from Shannon Ridge in Lake County, for instance). But for me, the best versions come from the Piedmontese enclaves of Alba and Asti. Barbera d’Alba is typically richer than Barbera d’Asti and therefore commands the higher prices. That makes Barbera d’Asti a comparative value. And as I discovered when I was there nearly two years ago, strong vintages like 2010, 2011 and 2012 can even the playing field for Barbera d’Asti, where a new generation of winemakers are striving to raise the bar here too.

Barbera d'Asti

ABC Fine Wine & Spirits has several wonderful Barbera d’Asti bottlings currently available to try. Don’t miss the triumvirate of single-vineyard expressions from Agostino Pavia & Figli: Pavia Bricco Blina ($12.99), Pavia Moliss ($14.99) and Pavia La Marescialla ($26.99). Other wines to seek out from the region include Valfieri Barbera d’Asti ($13.99) and the always consistent Michele Chiarlo Le Orme ($13.99).

Barbara d’Alba is usually fleshier in style than its cooler neighbor, and Cabutto Tenuta La Volta Barbera d’Alba ($23.39) makes a case for this argument. Many of the top producers of Barbera d’Alba are also synonymous with the great reds of nearby Barolo and Barbaresco, made from the Nebbiolo grape. In addition to their Barbera, Cabutto happens to make great Barolo too.

As far as choosing a pizza to match with my glass of Barbera, make mine a thin-crust, wood-fired oven pizza with homemade sage sausage and cippolini onions.

Cheers!

Jim Greeley, Southwest Florida wine supervisor

Follow me on Twitter @abcwinejimg.

Some of the lesser known vineyards inside the Bordeaux region are doing quite well, thank you very much, and you might want to get familiar with them since they ooze quality and the prices won’t send you running. We are all pretty in tune to the Medoc, St. Emilion, and to a lesser extent, Pomerol. Pessac-Leognan doesn’t exactly flow off the lips, but you probably know some of her famous estates by name! What about the Cotes de Bordeaux? These hills (cotes) produce about 10% of the wines in the region, but probably fly under your radar.

The Cotes are divided into four different, geographically separate areas. Castillion-Cotes de Bordeaux, once called Cotes de Castillon, is very close to St. Emilion and very well known in the US, thanks to wines like Cap de Faugeres and Ch. d’Aiguilhe, among others. Cadillac-Cotes de Bordeaux, previously named the Premieres Cotes de Bordeaux, is making strong headway with bargains like l’Orangerie de Carignan 2010 ($13.99). The third area was formerly the Premiere Cotes de Blaye is now called the Blaye-Cotes de Bordeaux, and again offers solidly built wines loaded with that ‘Bordeaux thing’ at sensible prices. Lastly, the Francs-Cotes de Bordeaux (the old Cotes de Francs) is home to a few gems you should become familiar with. This appellation began in 1967, with some of the highest elevation vineyards in the entire region.

20 years before the Francs-Cotes de Bordeaux was granted appellation status, George Thienpont purchased Ch. Puygueraud. Thienpont, from Oudenaarde (Flanders) began replanting Puyguerauds’ vineyards in the 1970s, and produced the first wines there in the early 1980s. The Thienpont family is the true driving force behind the appellation. At present, members of the extended Thienpont family have influence all throughout the region, including Vieux Ch. Certan and the rare Le Pin in Pomerol, as well as Ch. Pavie Macquin, Ch. Larcis-Ducasse and Ch. Berliquet in St. Emilion and Ch. Puygueraud, Ch. La Prade and Ch. Charmes Godard in the Francs-Cotes de Bordeaux.

Nicolas Thienpont purchased the Ch. Charmes Godard in 1988 and has pushed the quality of the estate forward in both the red and white wine. We currently offer the 2012 vintage of the Ch. Charmes Godard ($18.99) an excellent example of the style of the area. The Charmes Godard incorporates an unusually high proportion of Semillon (70%) old vines, of course, and near equal parts of Sauvignon Gris and Muscadelle—so expect depth and richness, backed by a judicious but well-integrated 25% new oa….rather than a Sauvignon Blanc dominated white, typical of the Bordeaux region.

Shayne Hebert, Central Florida Wine Supervisor

Follow me on Twitter @abcwineshayne

I absolutely love this time of year. As I type this I am less than 24 hours away from the Jaguars first pre-season home game of 2014. And if that were not enough, my beloved Florida State Seminoles are just 23 days away from beginning their title defense when they play Oklahoma State. But it isn’t just the renewed action on the grid iron that makes me happy, it’s all the new cigars that are on their way to our humidors.

With IPCPR just a few weeks behind us, we now turn our attention to all the new items that we ordered. One of them that I am especially excited about is the E.P. Carrillo Inch Corojo 99. It wasn’t long ago that we introduced our guests to the wonderful world of Ernesto Perez-Carrillo cigars. Two of our best sellers of his cigars are his Inch offerings. We carry both the Natural and Maduro, so when he offered a new Corojo 99 version we had to jump on it.

The Corojo 99 is a solid medium strength cigar with lots of wonderful flavors. There are heavy notes of wood and leather in the beginning and a mild sweetness that lingers throughout. The cigar is well-constructed and it starts with a gorgeous Dominican Corojo 06 wrapper. The binder leaf is a Nicaraguan Corojo 99, while the filler is a blend of Nicaraguan and Dominican tobaccos. There is not a lot of big pepper spice in this stick, so I suspect not a lot of Esteli in the filler blend. Most of the spice I get out of the cigar is on the sweeter side—consisting mostly of nutmeg and maybe a little cinnamon.

I don’t think there is anyone in the world who makes big ring gauge cigars any better than Ernesto. He really has it dialed in with that format. He is quite often referred to as the godfather of boutique blends, and I guess you can add godfather of big sticks as well.

I know this cigar will be very popular and I recommend it to smokers of all different experience levels. Whether you enjoy it before or after a meal, this cigar will not disappoint. I also endorse this big fella as a perfect addition to your golf bag humidor. It’s sturdy enough to hold up on the course and has enough flavor to aid you in lining up those five foot birdie putts. Well, in my case, those five foot bogie putts—but that is another story for another day.

So look for the Ernesto Perez-Carrillo Inch Corojo 99 at an ABC Fine Wine & Spirits near you. I guarantee you will enjoy smoking it more than watching me play golf.

Long Ashes,

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

Follow me on Twitter @abccigarchris.

Ever wondered why you cannot buy a 40-ounce beer (legally) in the state of Florida? Well it just so happens that since 1965 there were only four legal beer sizes in Florida: eight, 12, 16 or 32, with a large gap in size until you get to a full 128-ounce gallon and above. This excluded 40s and sadly still excludes 64-ounce growlers, which is the size of choice for many brewers and is legal in 47 other states.

Another size of choice by brewers is the 22-ounce bottle, which is more cost efficient. The rumor is that the law was enacted because rival Anheuser-Busch (now In-Bev) was trying to stop MillerCoors from opening a brewery in Florida. Their popular beer bottle size at the time was the seven-ounce “shorty,” so outlawing the size forced them to move to their current location of Albany, Georgia.

In September of 1999, Florida Republican Senator Tom Lee sponsored a bill to review the size restrictions and change them to include all sizes between seven and 32 ounces in an effort to keep up with moderation and to allow 22-ounce and 25.4-ounce (750mL) “bombers.” In addition, many foreign breweries offered metric sized beers including 330 milliliters (11.2 fluid ounces) such as St. Bernardus Abbey ales, 341 milliliters (11.5 fluid ounces) such as Red Stripe “stubbies,” 375 milliliters (12.7 fluid ounces) such as Lindeman lambics, and 500 milliliters (16.9 fluid ounces) such as Samuel Smith beers. At the time, Florida was limited to just 772 brand labels out of the 4300+ worldwide. Lee’s case was a success and in the spring of 2001, the repeal was passed to include all of these sizes. Also welcome are Coronitas, Little Kings, “pony” Heinekens and all those other seven-ounce teaser beers out there.

On March 3, 2014, Florida Republican Senator Ray Rodriques proposed House Bill 1329, dubbed “Big Beer Bill” that would legalize 64-ounce growlers, define a growler as a 32- or 64-ounce container and prohibit brewery tap rooms from selling beers brewed by other breweries. This bill would essentially eliminate the 128-ounce growler size, as well as require brewers to brew enough of any beer featured in their taproom for distribution, meaning no more one-offs or taproom-only beers. No collaboration brews would be allowed in taprooms either, and if a brewery was to shut down for a period of time, said brewery might lose any guest taps or even the right to serve their own beers in their own taproom. The bill was reviewed but died May 2, 2014.

In April 2014, Republican Senator Kelli Stargel offered Senate Bill 1714, which included, among other things, the proposition to define a growler as only a 32-, 64- or 128-ounce container, a step in the right direction for the legalization of the 64-ounce, but other points in the bill still added requirements for smaller craft breweries to be in compliance. Democratic Senator Audrey Gibson filed an amendment to Stargel’s bill, creating a malt beverage tastings bill, as well as a bill for the legalization of the 64-ounce growler, saying every size between 32 and 128 ounces, including those sizes, would be legal. Stargel’s bill was stuck in committee with some confusion and was ultimately dismissed.

For now we will have to stick to our seven through 32-ounce beers and wait to see if we'll one day become the 48^th state to allow 64-ounce growlers.

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

Follow me on Twitter @abcbeeradams

I know–you tried grappa once before and you hated it, didn’t you? It had all the flavors of oily kerosene with a hint of smelly dog. It destroyed your taste buds for several hours, and burned its way right through your digestive tract.

That, I’m afraid, is how many of us perceive grappa and, to be honest, in the past there was some justification for this viewpoint. The correlation would be with tequila. Many of us first experienced tequila in its harsh, mass-produced form. That was what was largely available at one time, in the days before tequila was given the boutique spirit makeover. And just as there are now many fine and complex and popular quality tequilas, so there are also many grappe that deserve serious enjoyment and attention.

So what is grappa anyway? Grappa is an alcoholic beverage made by distilling pomace–that is, the skin, pulp, seeds and stems of grapes (though not necessarily all of these ingredients). It is not, as some say, a brandy because it is not made from wine. Grappa, in something akin to the form we know it today, originated in the middle ages, probably in the town of Bassano del Grappa in Italy’s northern Veneto. As usual in those far gone days waste was not tolerated. After the wine was made something productive had to be done with the pomace. And so grappa was created as a cheap, strong drink to warm and fortify poor workers and farmers. It wasn’t until the 1960s that it began to take on its current more refined form and was enjoyed by Italians from all strata of society.

Many of the grappe available today bear the name of a winery on the label. This is not necessarily an indication of quality. By law, in Italy, the pomace must be sold to an independent distiller. Because the grapes originated in a good winery doesn’t always mean that it will make superior grappa. The secret of quality grappa is in how the distiller handles the pomace. Quality producers keep the pomace fresh and press it early. They often use only the skins and the pulp. And they usually don’t mix the skins of different grape varieties. A good indicator, if you want to check the quality of a certain grappa, is to dip your finger in the grappa and rub it on the back of your hand between the thumb and fore-finger. Then smell it. The aroma should be fresh and show at least a hint of grapes, and it should not feel oily.

Grappa is usually served after a meal, straight, as a digestivo. Many Italians however also add it to their espresso, which is called a caffe corretto or corrected coffee.

Personally, I find grappa to be a delight. I hope you’ll forget about all past altercations and, without preconceived notions, give it a try.

Bill Stobbs (aka Frank Grappa), ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

Château Cantemerle 2010, Haut Médoc, is quite possibly one of the best values in the outstanding 2010 vintage in Bordeaux; Robert Parker calls it “a major sleeper of the vintage” and “a modern-day version of their legendary 1949.”

Rated 94+ by the Wine Advocate, this wine should be on every wine collector’s list. This is the kind of wine worth cellaring and enjoying over many years to come.

The following review is from Robert Parker:

The wine needs a good 7-10 years of cellaring and should keep for 30 more years, but this is the finest Cantemerle I have encountered in my professional career of tasting young vintages (dating back 34 years now). Stunningly deep ruby/purple, with a beautiful nose of spring flowers intermixed with perfumed raspberry and blueberry notes, it exhibits a sort of cool-climate character. Broad, rich and intense on the palate, the wine has plenty of tannins, but they are sweet and well-integrated. Everything is delicately entwined into this beautiful, medium to full-bodied, dense purple wine, which shows stunning character and a prodigious potential for development. This is definitely a major sleeper of the vintage and even better than I thought from barrel. With its 2010, this classified growth located in the southern end of the Médoc may well have made a modern-day version of their legendary 1949. 94+ - Wine Advocate

Château Cantemerle is located in the Haut-Médoc appellation of Bordeaux, in the commune of Macau. Its long history dates back to the 12th century, when the château was part of a military fortification line defending the shores of the Médoc; wine has been made here since at least the 14th century.

The estate comprises 94 hectares planted with 60% Cabernet Sauvignon, 30% Merlot, 6% Cabernet Franc and 4% Petit Verdot, with 30 years average age of the vines.

Cantemerle was the last château included in the Official Classification of 1855; its absence from the classification map featured at the 1855 Exposition Universelle de Paris, created some controversy.

It has been included on all listings dated 1856 and later. This was the result of an intense lobbying effort by Caroline de Villeneuve-Durfort, the owner at the time, who had supplied documentation to the brokers originally responsible for the price-based 1855 classification. The absence of Château Cantemerle from the original list is explained by the fact that the negociants didn’t have sufficient price information on their wine, despite the fact that Cantemerle has been traded on Place de Bordeaux since 1854.

The 2010 Château Cantemerle, Haut Médoc is available in select ABC Fine Wine & Spirits stores for only $47.99. Quantities are limited, don’t let it get away!

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

I was having a few good friends over for a Sunday dinner of grilled chicken, but I wasn’t quite sure of what wines to serve. I’m sure many of you have had the similar dilemma of knowing exactly what you wanted to prepare, only to be faced with the challenge of pairing just the right wine with your meal. At times this can be a difficult thing to do, but my problem wasn’t so much as finding the right wine, it was narrowing it down to two. Fortunately for me, I have friends that like all styles and types of wines. Part of my decision had to do with how I wanted to cook the birds--I went with one of my favorite ways to prepare chicken: butterfly, season and grill.

My son and I went to the market on Saturday and found a couple of organic birds and set them in a brine overnight. It’s a pretty simple process to brine: For two birds I made a solution of ½ cup each of sugar and salt to two gallons of water, set the birds in the brine and cover in the refrigerator overnight. I took them out the next day, rinsed them well and then cut down each side of the backbone with kitchen shears, broke the wishbone, and there I had a butterflied fowl…easy, easy. Mike went out back and snipped off a handful of rosemary sprigs, which I placed under the skin of the breast, thigh, wings and legs. A little salt and pepper, and then I rubbed them real well with a handful of butter--they were ready for the grill. As with most meats I grill, I use the indirect heat method. By cooking this way I can put the bird on the grates and never have to worry about flare-ups or charred birds. I kept the lid closed, turned them once after 30 minutes, and half an hour later I had perfectly crisp and juicy chicken. If you don’t brine chickens or turkeys…give it a try, you will like the results.

Actually it was the birds who chose the wines. I only had to open them.

So, back to what wines to serve…the wine we had first was a bottle of the Block 516 Russian River Chardonnay (18.99), which was very refreshing with the cheeses, but the wines I went with for dinner were the 2009 Domaine du Grand Bourjassot Gigondas (32.99) and the very last bottle of one of my favorite rosé, the 2010 Domaine Mourchon Seguret rosé. (Since this rosé will be hard to find, Trians rosé is a great substitute!)

These are fantastic wines and were right on the money with dinner. I had the great pleasure of visiting Domaine Bourjassot a few years ago and saw firsthand how a small family-run vineyard can create a wine that matches in quality with any of the larger, more technically advanced producers. This is one of those wineries where the owner has grape-stained hands…and proud of it! A blend of 80% Grenache and 20% Syrah, the wine has a wonderful bouquet of fresh herbs and blackberries with bold, full flavors of crushed stones, ripe blackberry jam and a touch of spice. A beautiful example of Gigondas that should not be missed. As far as the rosé…it is so perfect with grilled poultry or anything grilled for that matter. I know I have gone on and on about how great a chilled glass (bottle) of dry rosé can be, but until you try it you’ll never know what you’re missing. We had other things to eat and drink, but the birds and dinner wines were what I’ll remember most.

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

Just a friendly reminder that next week is my birthday. I know all my faithful blog readers and Twitter followers will want to surprise me with that special bottle of wine. So to help you out I want to give you a few simple guidelines to show you how easy it is to put a smile on my face.

First don't be intimidated into thinking you can't purchase wine for someone who works in the wine industry. Any true wine lover never has enough wine on their kitchen wine rack or in their cellar.

Second don't think you have to buy something expensive or worthy of laying down for years in order to impress me. In fact for my casual friends, I'd rather you didn't spend a lot because then I'll feel like I have to reciprocate. The only thing I do ask is that you put a bit of effort into the process. As I stated in my Christmas present blog a few years back, the worst thing you can do for me is pick up a bottle of wine in your local grocery store while shopping for your cat food and toilet paper.

So what do I mean when I ask for a little bit of effort? Show me that you care enough to buy my present in a real wine shop such as ABC Fine Wine & Spirits. Yes you will also find many of the same wines you see in the grocery store but you will also find a great selection of esoteric, interesting wines in all price points.

Since most of my Twitter followers and blog readers fall into the casual friends category, I've included a quick reference of wines sure to please.

Contadi Castaldi Brut - I love bubbles anytime but especially when I'm celebrating. Contadi Castaldi offers the quality of French Champagne at half the price.

Tenuta Pepe Lila Falanghina - Dry white with incredible complexity for the price.

Giovanna Tantini Bardolino Chiaretto - Rosé wine has become a staple in my house and there is none better that this example from the shores of Lake Garda.

Tenuta Pepe Terra Del Varo Aglianico - Another great value from Tenuta Pepe. You won't find any Aglianico in you local grocery store.

Chateau Feret-Lambert Bordeaux - No I don't drink exclusively Italian wines. I love Bordeaux, especially when you find one at this quality/price ratio.

As you can see my tastes are all over the wine spectrum. This should give you the confidence to know you'll be hard pressed to choose something I wont like...unless of course you pick up my present in aisle 17 between the cat food and TP.

Paul Quaglini, ABC Fine Wine Spirits wine supervisor

Wish me happy birthday on Twitter @abcwinepaulq

Just when you thought there weren’t any other places in the world someone could grow cigar tobacco, here comes CAO with a unique twist on their popular Brasilia line of smokes. Their latest creation is called the Amazon Basin and it derives its name honestly. The wrapper is Ecuadorian Sumatra, which isn’t anything new, and a majority of the blend comes from well-known regions of the world. It’s a rare tobacco that is harvested in a remote Amazonian rainforest that not only gives this cigar its name, but also a dominant portion of its flavor.

The tobacco is called Braganca and according to my friends at CAO, it is harvested deep in the rainforest, rolled by hand into tubes, and then fermented for six months. It’s method of transportation, a canoe, is as rustic as the appearance of the cigar itself. Oh, and it is only harvested every three years so don’t expect to see many of these cigars. Cao actually has limited production to just 2,000 boxes because that is all the tobacco they had. And when I say that is it, I mean that is it. They purchased 100% of the tobacco, so if you miss out on this cigar then it’ll be four more years before anymore hit the market.

So what does it taste like? I like to consider myself as having a sophisticated palate. Whether its wine, whiskey, craft beer or cigars, I like to think I can put a good description on just about anything I taste. I must admit, this cigar has me stumped.

There is a definite sweetness that hits your palate from the beginning, but there is also a mild bitterness that rounds it off. For you white wine lovers, it’s like that nice acidity on the back end that balances out the sweetness of a Riesling. Now I am not comparing the flavors to that of the Riesling, just the balance portion.

There is a bit of grassiness there in the beginning, but it soon evolves into a dark, rich woodsy flavor. I wouldn’t say that it is an oakiness like one gets in Kentucky fire cured tobacco, but more of a mesquite flavor. I am enjoying this cigar with a glass of Glenmorangie 12 year Nectar D’or. It is a highland Scotch that is matured in sauterne casks, which means no peat or smokiness. The D’or is definitely going to accent the sweeter notes of the cigar.

This cigar might not be for everyone, but I urge you to give it a try if for no reason other than its scarcity. I will say that if the Kentucky Fire Cured cigar from Drew Estate was too much for you, then you should enjoy this one more. It is sweeter but the wood notes aren’t as “in your face” as they are in the KFC.

Look for this cigar in your neighborhood ABC stores in the coming months, but when you see it you’d better grab a couple. Of the 2,000 boxes produced we were able to secure 80 of them, but with a supply that low they won’t last long. And don’t forget that it will be at least another three years until they are produced again.

Long Ashes,

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

Follow me on Twitter @abccigarchris.

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