Archive for December 2014

Home Archive for December 2014

Simple or sublime, that is the question. While researching this article, I came across a website that promised to give the top 13 drinks for celebrating the New Year. Problem was, every one of their drinks was ridiculously complicated, promising the bartender would spend more time at the bar than at the party.

Okay, so maybe you’re that person who loves bartending so much that this isn’t a hardship. I’d rather spend the time hanging out with old friends, myself.

So what’s on the menu at my house? Well, sparkling wine. LOTS of sparkling wine—along with fruit juices because the two are so easy to mix together (just remember to chill both and put the fruit juice in first so you don’t lose the bubbles). While you may want to include a bottle or two of Champagne for the toasting at midnight, sparkling wines are a lot friendlier to your wallet if you’re buying large quantities, and they’re every bit as friendly in mixed drinks. For a sweet alternative, try Ca d’Gal Asti.

Because sparkling wine doesn’t agree with everyone, though, you’re going to want some other options: red wines, white wines, maybe some rosés (because they’re so festive), and, of course, some spirits. If you have a good supply of mixers (ginger ale, club soda, tonic, cola, etc.), you can make this really simple: grab your favorite brand of vodka (you can mix it with all those fruit juices you bought to go with the sparkling wine), Canadian whiskey, bourbon, gin and / or Scotch (although, honestly, most gin drinkers are flexible enough to go with vodka). Throw a couple six packs of beer in the refrigerator, and you have become the hostess with the mostest. Or the host with the most. Or something. Better yet, get your party guests in on the action by having them bring the fixings for their favorite drink to share—you supply the mixers and the ice.

This will give you much more time to hang out with the party, rather than spending your time in the kitchen whipping up eggs for the wassail bowl.

It is no secret: People in the wine business love to talk about vintages. In Bordeaux, for example, professionals in the industry, critics included, descend upon the region every spring to taste the recently made wines. It is the hope of the winemakers that these wines will be well-received, declaring “such-in-such” vintage one of great quality.

In particular, if a more prominent critic, such as Robert Parker, declares the vintage (the year the grapes were picked) a success, wine professionals, chateau owners, and consumers will cheer, driving up demand and prices.

While a great vintage in any region makes buying wine a little easier, it does not guarantee one will always enjoy the wines they select. In fact, I would argue that using this criterion alone greatly increases your chances of disappointment.

At the end of the day, a wine’s quality ultimately lies in the hands of skilled winemaker, either aided or challenged by Mother Nature in any given vintage.

Here’s proof.

Last week a guest of mine came into my store and asked if I would help him select a bottle from his wine locker for a special dinner. (ABC offers personal wine storage for guests, but more on that later.)

A few minutes into our search, we came across a bottle of 1997 Chateau Lafon Rochet from the region of Bordeaux. This was a challenging vintage, producing wines that were “light and pleasant,” according to Wine Spectator Magazine.

I was a bit skeptical, worried that this wine had passed its prime. The bottle’s condition, however, looked superb. It was clear to me that he had stored it very well, a key for keeping any wine for several years. Still fearing the worst and embarrassment in front of his guests, he asked if we could open the wine just to be sure. Not only was this 17-year-old wine still drinkable, it was delicious!

So how did a wine from a mediocre vintage, nearly 20 years old, still taste good? For one, Lafon Rochet is a solid producer, made in a region known for producing age-worthy wines. Even in a challenging vintage, their winemakers possess the skill set needed to produce a solid, well-rounded wine. It was clear that my customer had done his homework when deciding to purchase this bottle.

Second, it was stored under ideal conditions. At select ABC Fine Wine & Spirits locations, we offer personal temperature and humidity controlled wine storage in three, six and 12 case options. Guests provide their own locks and have access to their locker during normal store hours. The fee is nominal compared to other companies offering this service. If you do not have room for or want to purchase a wine cooler for your home, this is a perfect option for long-term storage of your treasured bottles.

Next time you visit ABC, look for the Direct To You symbol printed on the wine tags. These represent bottles selected by our wine buying team from skilled producers who offer outstanding value, even in difficult vintages. If you are interested in our wine storage service, just ask a store associate and they’ll be happy to assist you.

Until then, happy tasting and happy holidays!

Dave Malone, ABC Fine Wine & Spirits wine consultant

Follow me on Twitter @abcwinedavem

Helping guests at ABC is very eye-opening at times, especially this time of year. During the holiday season, I have many guests ask me for good Champagne, only to get sticker shock when I show them my most moderately priced bottle. Of course, if Champagne is not in the budget, there are many other sparkling wines that I recommend. This sometimes leads to disappointment with some people when I describe it as sparkling wine rather than Champagne, though there are some excellent sparklers available.

All Champagne is sparkling wine, but only a few sparkling wines are Champagne. Make sense? Champagne is made only from grapes grown in the Champagne region of France. The rules also require secondary fermentation in the bottle to produce those magical bubbles. Sparkling wines may be made with the same method (usually indicated on the label) or other methods and do NOT use grapes from the Champagne region of France.

If a bottle in the sparkling aisle calls itself “California Champagne” or some other iteration, it is NOT Champagne and is almost always a very poor substitute. This is simply a tactic used by winemakers looking for a way to sell their cheap imitation to less knowledgeable consumers. It is rarely “just as good.”

While Champagne does certainly have a reputation for producing the best sparkling wines, there are many other options that aren’t from that region. Prosecco from Italy, for example, is becoming more and more popular. Also, Cava (from Spain) is very affordable and, in my opinion, makes the best mimosas. There are other regions of France where you can find sparkling wines without the premium of Champagne. Cremant de Bourgogne, for instance, uses the legendary Chardonnay and Pinot Noir grapes from Burgundy to make sparkling wine on par with some of the most popular Champagnes.

Of course, many buy a bottle of sparkling wine for celebrations, open it and don’t drink it. This is usually done as a customary toast with something bubbly. I always try to find out if my guest likes Champagne and, if not, try to find something sparkling that suits their tastes. Many sparklers are done off dry (called Extra Dry), half dry (Demi Sec) and sweet. If you typically drink Moscato, an Asti Spumante will be much more enjoyable than a Brut Champagne. When it comes to celebrating, bubbles are bubbles, but the wine they are in is much more important.

Cheers!

Bill Dahl, ABC Fine Wine & Spirits wine consultant

Follow me on Twitter @abcwinebilld

Like every other oenophile I can’t help but play out my own winey “Big Year” and check off how many of the Top 100 I got to try. Next I look to see how many are on the shelf in my store in case I get a few cherry pickers looking for someone else’s opinion on the best wines of the year. This is the bittersweet aspect of this annual event: so many of these best wines were sold out half way through the year, because they already garnered great scores and reviews (which predict who will be in the top tier). Yes, you can discover new wineries to then jump on next year, hoping that the next vintage is comparable, though every year is inherently different.

Since I’ve been in the business about a quarter of a century, I think of the list as a Who’s Who from my many years. I can remember when Mollydooker first hit the scene, so I am not surprised to see “The Carnival of Love” 2012 at # 2 (though most stores are already selling the next vintage). In my store we have another cult favorite, Orin Swift’s Machete 2012 (#33)—whoops, I just sold that yesterday. So you see the pattern, and though we carry many products, I have had only about 10% of the list in my store and some have already changed vintage. So what does this list do for me, or for you, our regular guest? It gives us insight into the current trends and maybe guides us to something to seek out next year. We have the Chryseia 2011 from Prats & Symington (#3) in my store right now. Portugal has truly arrived with the Top wine being Dow’s Vintage Porto 2011 (good luck finding it anywhere) and three of the top five wines are from Portugal this year.

“The List” can also be a great reminder of wines that we’ve enjoyed from past vintages or past excursions to wine countries. I visited Di Majo Norante, maker of Ramitello 2011 (#74), about a decade ago, during a major European power outage, but there were no issues since they used wood burning ovens and had plenty of candles. Alessio welcomed us into his home and treated us to an incredible meal paired with his fantastic wines. I remember how impressed I was with their operation taking a modern twist on Old World varietals and years later he still gets awards. Adapting to an ever-changing world palate, while still maintaining tradition and history, can be difficult. Creating new blends, like the Super-Tuscans (or Super-Venetos or Super-Molise) has kept Italy modern and relevant.

When I was in France earlier this year Gerard Betrand was in every wine shop, and now we see his wine on our most prestigious list. He has “arrived” and will be even more visible next year. That is a direct impact of this list. My own top discoveries for the year have to include our amazing line of Chilean wines from Casas del Bosque. No doubt the best Chilean Cabernet I’ve had in quite a while, and it’s under $20 per bottle. Their Carmenere is also outstanding, plus the Pinot Noir, the Sauvignon Blanc and the Chardonnay. When I helped out at a recent ABC wine tasting I sampled out The Frenchie, a red blend, and have to acknowledge that this gimmicky label has a stunning fruit bomb of a wine behind it. Who doesn’t know a dog lover who would like to have a great quality wine with a dog on the label? The Frenchie Chardonnay is true cougar juice, buttery and rich, like the Top 100 Rombauer Chardonnay, but for under $20 per bottle.

Lastly I have to mention Jules Taylor whose wines have continued to impress, and she’s branching out from Marlborough Sauvignon Blanc into Pinot Gris and Pinot Noir and Austria’s Gruner Veltliner. She is an incredible winemaker, and all of her wines are worth a taste. As you end this year, think back on some of your own favorites and maybe create a themed party where everyone brings their own top wine, rather than what’s published (and hardly available). We can all vote on our own Top 100 (or just Top 10) and remember that wine is subjective and our palate has just as much validity as the experts. Though I have to note there are no Moscatos on this list. Just sayin’… Cheers!

Daniel Eddy, ABC Fine Wine & Spirits wine consultant - Gainesville

Wine Pairing Examiner for Examiner.com

Follow me on Twitter @abcwinedane and read what I'm writing over at the Examiner.

The thing I love most about what I do for a living is the opportunity that I get to make people happy. When you are in the celebration business it’s a year-long occurrence but there is something special about Christmas. Of course, we are your last-minute holiday headquarters. Thanks to our society’s penchant for procrastination, we do a lot of business leading up to and ending on Christmas Eve. Thousands will pour into our stores next week looking for that perfect gift that their boss, friend, or loved one won’t return.

As with most retailers this time of year we are prepared for the onslaught, filling the front of our stores with holiday gift sets, gift baskets, and other “gifty items”, that should make all types of holiday shoppers happy.

There is one item though that we offer that many overlook and I want to take this opportunity to remind you of its availability. As our spirit gift sets, wine baskets, and special holiday cocktail items are quickly gobbled up, don’t forget about our excellent selection of cigar gift sets. We offer a wide variety of types and styles, most of which also contain some sort of cigar swag. Whether it be a cutter, lighter, ash tray, or travel humidor, we have you covered.

One of our bestselling sets is the Gurkha Godzilla Pack. It is a nice box that contains eight large gauge cigars, including some greats as Beauty, Beast, 125 Anniversary, and Seduction. This set contains over $80 worth of cigars which we sell for less than $40. If you have a Gurkha fan on your shopping list than look no further than this treasure box. We also offer a Gurkha Extreme gift set which contains several quality cigars inside a travel humidor.

We also offer several Rocky Patel gift sets which include some of his most popular cigars. One of my favorites is the Class of 2013 which contains a wide variety of some of their top sticks of the year. If you are a fan of Oliva Cigars then we have two sets you will love. One is a sampler of their popular Nub cigars that includes a punch and another that has several of their best Oliva cigars along with a cutter.

We also have offerings from Macanudo, Partagas, Brickhouse, Montecristo, Romeo Y Julieta, and Quesada.

With so many cigar gift options there is no reason you can’t bring the cigar lover on your Christmas list a big smile. I would also suggest that you leave one for Santa Claus. After all a person can only eat so many cookies in one night.

Long ashes and happy holidays!

Chris Gwaltney, ABC regional manager and certified tobacconist

Follow me on Twitter @abccigarchris

One of the best parts about being a beer consultant for ABC Fine Wine & Spirits is when they get all of the consultants together for a meeting. These meetings mean a few things: It will be a long day, you will learn something new, and you will try a variety of craft beers. The last meeting we had was a fantastic day for beer enthusiasts due to some informative presenters and amazing brews.

The day started with an informative double presentation by Seth, a brewer from Sam Adams, who talked to us about IPAs and then about beer and food pairings. Seth covered everything from the origin of IPAs to the variety of styles from black to red to wheat. He also talked us through a beer/cheese pairing with different styles of both items. Zak from Shmaltz was absolutely hilarious. Not only did he talk to us about the beers he sells, he did it while making the room laugh nonstop. We sampled their first IPA called Hop Manna, the Bittersweet Lenny’s Rye IPA, and their first Chanukah beer. The rye IPA was fantastic; it had the traditional IPA qualities with a smooth finish from the rye. The Chanukah beer was also great, a nice dark malty brew for the season.

Photo courtesy of fellow beer consultant Adam Shugan.

ABC also treated us to a visit from Neil Witte, one of only seven Master Cicerones in the world. Neil talked to us about a few brews from the Smoke Stack series from Boulevard Brewing, and had a few geek out sessions on things like wild yeast strains. We were also treated to a sampling of Boulevard’s Bourbon Barrel Quad. All I can say about that beer is. Oh my God! The BBQ was a sensational masterpiece. It was fruity, malty, and the bourbon profile was just right.

We also got to sample some brews from Due South Brewing and Funky Buddha Brewing. These were the two brewers I was most looking forward to as their beers are not yet available in my area. They did not disappoint. We sampled the Category 5 Imperial IPA and Caramel Cream Ale from Due South. The Caramel Cream Ale was so different, and yet so tasty, with notes of caramel and vanilla. Funky Buddha brought along a couple of fantastic brews as well. Their Sweet Potato Casserole beer was otherworldly. The marshmallow characteristic of this beer was unreal. They also served up an apple brandy barrel aged Muy Bonita, a brown ale brewed with apples, cinnamon and vanilla. This beer tasted just like homemade apple pie.

Being a beer consultant for ABC is a lot of fun, but it is days like the one at the companywide meeting that make it even more so. I look forward to the next one and seeing what breweries we get to learn about next.

Patrick Miller, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeerpatrickm

Helping guests at ABC is very eye-opening at times, especially this time of year. During the holiday season, I have many guests ask me for good Champagne, only to get sticker shock when I show them my most moderately priced bottle. Of course, if it’s not in the budget, there are many sparkling wines that I recommend. This sometimes leads to disappointment with some people when I describe it as sparkling wine rather than Champagne, though there are some excellent sparklers available.

If a bottle in the sparkling aisle calls itself “California Champagne” or some other iteration, it is NOT Champagne and is almost always a very poor substitute. This is simply winemakers looking for a way to sell their cheap imitation to less knowledgeable consumers. It is never “just as good” and usually the worst sparkling wine you can buy.

While Champagne does certainly have a reputation for producing the best sparkling wines (Mignon Cuvee Marne Grand Cru is one of the several lesser-known, but superb choices), there are many other options that aren’t from that region. Prosecco from Italy, for example, is becoming more and more popular (Collalto is one of the best). Also, Cava (from Spain) is very affordable (try Dominio Peseta Cava) and, in my opinion, makes the best mimosas. There are other regions of France where you can find sparkling wines without the premium of Champagne. Cremant de Bourgogne, for instance, uses the legendary Chardonnay and Pinot Noir grapes from Burgundy to make sparkling wine on par with some of the most popular Champagnes. Veuve Ambal is an excellent choice, as is Chandelles sparkling white.

Of course, many buy a bottle of sparkling wine for celebrations, open it, and don’t drink it. This is usually done as a customary toast with something bubbly. I always try to find out if my guest LIKES Champagne and, if not, try to find something sparkling that suits their tastes. Many sparklers are done off dry (called Extra Dry), half dry (Demi Sec) and sweet. If you typically drink Moscato, an Asti Spumante will be much more enjoyable than a Brut Champagne. When it comes to celebrating, bubbles are bubbles, but the wine they are in is much more important.

Bill Dahl, Wine Consultant

Lakeland

I am proud to announce that the Asylum 13 cigars have finally hit the warehouse and should be in stores this week. For those unfamiliar with these sticks, they are the brainchild of master blender Christian Eiroa. It was Eiroa who helped create some of the highly rated Camacho cigars. His use of the bold, rich Honduran Corojo leaf created an amazing cigar that gave the smoker a window into the golden age of Cuban Cigars. You see, our friends south of Key West no longer use the Corojo leaf because of its susceptibility to disease, but it currently thrives in Jamastran, Honduras. The line was so successful for Eiroa that his family company was purchased by Davidoff Cigars, and of course, we at ABC offer five of the cigars from the Camacho line.

Someone as talented as Christian Eiroa isn't just going to sit around and do nothing, so he went back to blending world class cigars.

One of his greatest creations, Asylum 13 is one that we couldn't wait to get into our humidors. The cigars come in some mega ring gauges. We have chosen the 5x50, 6x60, 7x70, and 6x80. Yes, you read it correctly. We have brought in an EIGHTY ring gauge cigar! If you decide to tackle this monster plan on sitting down for at least three hours.

These Nicaraguan puros are not only massive in size but equally large in flavor. The strength is a solid medium to full. I have enjoyed a few of these and the rich dark tobacco flavors which include coffee and pepper spice are absolutely are absolutely delightful.

Though we don't have it now, they also offer this cigar with a double wrapper that uses a beautiful candela green leaf along with the standard Nicaraguan Habano that forms a green and brown barber pole.

These are outstanding smokes from a man who knows how to blend a great cigar. These are boutique smokes without the high boutique price. Make sure you ask about these cigars the next time you are in your neighborhood ABC. If they don't have them yet, they will certainly order them for you.

Long Ashes,

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

It’s that time of year again! It’s time to think up what to bring to your holiday parties, friends’ gatherings, family homecomings. This year I’ve got two spectacular options for anyone who wants to make a great impression: Giorgi 1870 or Giorgi Platino, two great Pinot Nero wines for your celebration! Pinot Nero is Italian Pinot Noir but both these sparklers are white (Blanc de Noirs).

Giorgi Platino Brut. 100% Pinot Nero Spumante method Charmat in a beautiful silver painted bottle. Bright straw yellow with greenish nuances. Fresh and delicate bouquet of fresh pears, apples and white peaches. Good structure with a dry and soft palate.

“Very nice refreshing and crisp sparkling with citrus notes and a variety of pears from quince to barlett pear. The fast and refined perlage indicate a high quality sparkling and the taste is full, distinctive and crisp.” Chris Thompson (Alberello Imports)

Giorgi 1870 Gran Cuvee. 100% Pinot Nero Spumante Methode Champenoise. (Fermentation in bottle.) Intense straw yellow with golden nuances, bouquet of sage, mint, apricot, vanilla, with a dry, rich and long finish. (Tasting note).

I got a chance to taste both of these wines together and either way you go, you’re gonna have a good time. I decided first to open the Platino, painted silver bottle, just from the first view, it’s a firework in a bottle (think New Year’s), …this wine is fresh, clean, with a hint of lemon and I can definitely taste the pears. I would recommend buying at least two of these at a time, as one will not be enough for any celebration…

Next, I opened the 1870. Have I mentioned the award it received in Italy? Three glasses (tre bicchierl) from Gambero Rosso 2014. This is the highest award given to wine from this publication (think Wine Spectator in Italy). This wine jumps from the glass and into the party without asking twice! It has a nice toasty mouthfeel, with hints of vanilla and mint.

If you want something amazing for your holidays this year, come see anyone at ABC and ask about our Giorgi Pinot Nero. I’d even recommend buying both! I myself may need two more before the year is up…

Kathleen Anderson, Northwest Florida wine supervisor

Follow me on Twitter @abcwinekat.

Baseball and beer is a national past time where boisterous vendors selling popcorn, cotton candy and ice cold beer yell over screaming fans. Some stadiums in beer-centric cities want to share those craft brews and give a little variety during the seventh inning stretch. Coors Field, home of the Colorado Rockies in the great beer city of Denver, has a nice selection of goodies, including New Belgium, Oskar Blues, Breckenridge and Odell. Miller Park, home of the Milwaukee Brewers, gives fans a taste of local favorites, including Lakefront, Milwaukee Brewing, Sprecher and Horny Goat. Petco Park, home of the San Diego Padres, has an awesome lineup that includes Stone, Green Flash, Ballast Point, Karl Strauss, AleSmith, Pyramid, Anderson Valley, Firestone Walker, Sierra Nevada, Knee Deep Brewing, Alaskan Brewing, Rogue, Kona Brewing and Widmer Brothers. AT&T Park, home of the San Franscisco Giants, boasts an excellent tap list as well, including Lost Abbey, High Water Brewing, Anchor Brewing, Marin Brewing, Sierra Nevada, Drake’s Brewing, Lagunitas, Ballast Point, Russian River, North Coast, 21st Amendment, AleSmith, Victory Brewing, Stillwater Ales, Avery Brewing, Blind Pig Brewery and Jolly Pumpkin. Other stadiums offer impressive tap lists, catering to the ever-growing beer palates of fans young and old.

The NFL wants you to sip a craft treat while your team scores a touchdown. Many craft oriented football stadiums share attractive tap lists. Reliant Stadium, home of the Houston Texans, offers some big Texas favorites, including Karbach, Shiner, Southern Star and St. Arnold. Ford Field, home of the Detroit Lions, serves some area breweries like Bell’s, New Holland, Atwater, Liberty, Founders and Short's Brewing Company. More and more stadiums are going the extra yard to provide fans with an awesome microbrew.

Basketball is no exception to the craft beer scene. Philips Arena, home of the Atlanta Hawks, did one better than merely serving craft--they presented Hawktoberfest earlier this year during a game where they hosted the New Orleans Pelicans. Hawktoberfest was actually a craft beer competition that featured some great Georgia breweries like Blue Tarp, Jailhouse, Jekyll, O’Dempsey’s, Red Hare, SweetWater, Terrapin, Three Taverns, Wild Heaven and Red Brick.

Craft beer sales are skyrocketing and professional sports do not want to be left behind. These stellar varieties are designed to entice fans to come to the stadium to view live games instead of stay at home to get their favorite beers when, during the not-so-distant past, the beer selection was very limited. So if you are singing “Take Me Out to the Ball Game,” throwing your arms up for a touchdown, or celebrating a buzzer-beating three-pointer, take a moment to cherish that delicious beer and know that your team loves you back.

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

Follow me on Twitter @abcbeeradams

The following two wines received the perfect score of 100 points by The Wine Advocate and are both currently available at very select stores at ABC Fine Wine & Spirits locations: Château Pape Clément 2010, Pessac-Léognan, Bordeaux, priced at $269.99 and Château Pontet-Canet 2010, Pauillac, Bordeaux, priced at $199.99. Quantities of these exceptional wines are extremely limited.

Château Pape Clément, located in Pessac, near Bordeaux, owes its name to its most famous owner—Pope Clement V. In the 1980s, Bernard Magrez, an entrepreneur passionate about wine, took over the ownership and since then has deployed every means possible to ensure that Château Pape Clément's exceptional terroir continues to flourish. Since 2004 Bernard Magrez has acquired 40 wine estates in France and around the world, of which Château Pape Clément is the crown jewel.

Horses plowing at Chateau Pontet-Canet, Pauillac, in April.

At Pontet-Canet, proprietor Alfred Tesseron is embracing the sustainable and organic approach to viticulture; few years back, horses were re-introduced with the aim to cultivate the vines and avoid compacting the soil in order for the vine roots to function better. The horses, Reine, Sans Soucis, Surprise, Turbo, Ulysse, Univers and Vigor, are now part of the Pontet-Canet team. Thirty-two hectares are entirely cultivated by horses without any intervention from a tractor.

Here are the tasting notes from Robert M. Parker, Jr. posted in the February 2013 edition of The Wine Advocate (#205):

Château Pape Clément 2010, Pessac-Léognan, Bordeaux

I certainly underrated the 2010 Pape Clement from barrel, rating it only 93-95+. (Thank God I put a “plus” there!) Having tasted it four times in Bordeaux, and rating it perfect three times and 99 the fourth time, this final blend of 51% Merlot, 47.5% Cabernet Sauvignon and 1.5% Petit Verdot is perfection in a bottle. Tipping the scales at 14.5% natural alcohol, there are 8,000 cases of it. Its sublime elegance, the power, the medium- to full-bodied texture, the silky tannins, the subtle notes of smoke, lead pencil shavings, black currants, charcoal, camphor, blueberry and cassis fruit are all remarkable. It is a rich, full-throttle wine, but the elegance and the great terroir of Pape Clement come through in abundance. It is slightly more developed and evolved than the 2005 was at a similar point in its evolution, but it certainly needs another 5-7 years to develop further nuances, which it surely will. This wine will last 30-40+ years. Kudos to proprietor Bernard Magrez, who has built an empire based on high quality more than any other characteristic.

Château Pontet-Canet 2010, Pauillac, Bordeaux

An absolutely amazing wine from grapes harvested between the end of September and October 17, this blend of 65% Cabernet Sauvignon, 30% Merlot and the rest Cabernet Franc and Petit Verdot has close to 15% natural alcohol. It comes from one of the few biodynamic vineyards in Bordeaux, but you are likely to see many more, given the success that Tesseron seems to be having at all levels, both in his vineyards and in his fermentation/winemaking. An astounding, compelling wine with the classic Pauillac nose more often associated with its cross-street neighbor, Mouton-Rothschild, creme de cassis, there are also some violets and other assorted floral notes. The wine has off-the-charts massiveness and intensity but never comes across as heavy, overbearing or astringent. The freshness, laser-like precision, and full-bodied, massive richness and extract are simply remarkable to behold and experience. It is very easy to become jaded tasting such great wines from a great vintage, but it is really a privilege to taste something as amazing as this. Unfortunately, it needs a good decade of cellaring, and that’s assuming it doesn’t close down over the next few years. This is a 50- to 75-year wine from one of the half-dozen or so most compulsive and obsessive proprietors in all of Bordeaux. Is there anything that proprietor Alfred Tesseron is not doing right? Talk about an estate that is on top of its game! Pontet-Canet’s 2010 is a more structured, tannic and restrained version of their most recent perfect wine, the 2009. Kudos to Pontet-Canet!

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

I suppose that would have be the chant resonating from the crowd had there been a crowd at the Judgment in Paris tasting in 1976. Can’t you just picture all the American wine fans dressed in red, white and blue, wearing face paint, proudly donning their Uncle Sam hats and holding up wine glasses like the Statue of Liberty holding her torch? Oh yeah...it would be quite a sight if it was held today. I was browsing through Twitter the other day and read a tweet about the tasting that Steven Spurrier (the original) had organized in Paris some 38 years ago in hopes of drumming up business for his barely surviving wine shop. It also happened that I was teaching a wine class yesterday to a local culinary school and part of the class always covers the importance of this tasting to the rise in stature of Napa Valley (California) wines. So as I was racking my brain to come up with an idea to blog about, I looked over and saw my copy of the book, Judgment of Paris, written by George Taber, chronicling this historic event...voilà!!

So most of you reading this should be familiar with the story of how Spurrier thought this French wine versus Napa Valley wine competition, held at the time of our bicentennial, would create a buzz and bring notice to his business. He was as shocked at the eventual outcome, as was the all-French panel of judges. He had no way of knowing that this blind tasting--this sort of marketing gimmick--would in reality become the driving force in bringing worldwide notice to the wines being made here in the US of A. So although many of you think of that other Steven Spurrier as your hero, this somewhat snobby, somewhat anti-American wine drinker, somewhat pretentious, British Steven Spurrier had more influence on the development of our country's wine industry than many names far more familiar to you. So, sorry Mr. Mondavi, Jackson, Tchelistcheff and so many others, but had this event not taken place, all that great work you had done may have gone largely unnoticed for many more years. Robert Mondavi had relentlessly knocked on doors of the greatest American restaurants of the day, trying to get his and other Napa Valley wines on wine lists to no avail. “Our guests don’t want American wines,” was the standard response. Well, that all changed after the world read that wines from Napa Valley beat out Léoville Las Cases, Mouton, Leflaive, Haut Brion and others. Now the doors were open to Mondavi, Winiarski, Barret…even before they could knock on them. The famous restaurants in New York, Washington, Boston, Philadelphia and Chicago were clamoring to get their hands on Stag's Leap Cabernet Sauvignon, Chateau Montelena Chardonnay (the two wines that won the tasting) and other miraculously delicious Napa Valley wines.

If held today, the event would be produced as some kind of reality series, “Winemaking with the Stars” or some other overblown production--so glad it happened how it did, when it did. If you haven’t read the book, Judgment of Paris by George Taber, it would be the perfect Christmas gift for the wine lovers on your Christmas list…along with some wines from ABC of course!!

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

I usually only review cigars that you can find in our humidors, but every now and then I come across a new one that I feel deserves my attention. One such cigar is the product of a true master, former La Aurora and Joya de Nicaragua Master Blender Jose Blanco. Now working on his own, the Senorial is Jose’s first release from his newly formed company, Las Cumbres Tabaca.

It’s hard to say what catches your eye first, the beautiful band or bright Colorado colored wrapper leaf. The Dominican filler blend composed of Piloto Cubano and Corojo is held together by an Esteli binder leaf. Giving the cigar its reddish hue is a bright Ecuadorian habano wrapper. It’s hard to imagine a more popular wrapper leaf in the industry right now than the Ecuadorian habano.

My first puffs provide some expected flavors based on the blend information we are given. There is some initial nuttiness along with some subtle sweet spice. Nutmeg is the predominant flavor as far as the spice goes. The Esteli binder leaf doesn’t have enough influence on the flavor to introduce that trademark black pepper punch which keeps the spice profile on the sweet side. There is a little black pepper here, but is definitely a background flavor.

As the experience continues towards the second third, the spice picks up and transitions into cloves and cinnamon. There is also some anise (black licorice) on the retrohale. The strength of this stick is a solid medium. The Dominican corojo will never be confused with the more powerful Jamastran, Honduras variety, but the Cubano piloto gives this cigar just enough bite to make you take notice.

The burn on this cigar is even, which is a testament to its excellent construction. As I reached the final third, the cigar never got hot or harsh. There was a little more pepper, especially on the retrohale, but the sweet spice never went away.

This is a cigar that I will definitely smoke again. With all of these spice flavors of nutmeg, cloves and cinnamon it makes for a wonderful winter cigar. I could see myself skipping that slice of pumpkin pie and going straight for a Senorial. If you have a few pumpkin beers left in the fridge I would suggest that as a pairing option. And although I have never had anyone ask me for a good cigar to pair with eggnog, this would be a good one.

So as we here in Florida celebrate our two weeks of winter by lighting up our fire pits and chimneys, don’t forget to spark up a Senorial as well.

Long Ashes,

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

Follow me on Twitter @abccigarchris.

For my first blog I felt the need to begin with a simple DIY article for creating bottle cap magnets, as the holiday season rapidly approaches. I first made these around a year ago and have continued ever since. Simple and requiring minimal investment, these easy-to-make gifts are perfect for individuals with whom you are familiar. Let’s be honest: In the constant surveying of craft beers from near and far we find these unique/awesome/gorgeous caps that we inevitably hang on to. So why not put a few to good use? All you need are bottle caps, a hot glue gun (though I am sure some other adhesive would suffice), and some scraps of corkboard or a decently thick piece of cardboard.

Cut corkboard/cardboard/etc. into smaller pieces to create enough height with the magnet that it raises out of the bottle cap. This will prevent scratching the refrigerator when the magnet is sliding around.

Glue each layer into the bottle cap until desired height is reached (for magic hat caps with fun sayings, no layers are necessary; simply glue the magnet to the outside of the bottle cap).

Hot glue the magnet into the bottle cap, applying pressure for 30 seconds.

Running a ring of hot glue that fills in the space between the magnet and rim of the bottle cap will help ensure a longer life for each bottle cap magnet, as they are prone to be knocked down over the course of their use.

Open a beer with a unique bottle cap and repeat steps 1- 4.

Another fantastic aspect of these easy-to-make items is that you can apply knowledge of friends and family into the equation, making them a little more personal. Even if said individual is not a purveyor of craft beers, they can appreciate the art behind them. For example, knowing a certain individual's humor style and geographical local, I had a few ideas for bottle caps that would be perfect. I made a Left Hand Brewing magnet, as well as a Palmetto Brewing Co. magnet which features the Palmetto state’s flag. These magnets and the others given to the rest of the family were greatly successful and is an item utilized on a daily basis. So give it a try, who knows what you can create with those unique bottle caps!

Bennett Clark, ABC Fine Wine & Spirits beer consultant - Port Orange

Follow me on Twitter @abcbeerbennett

Holidays in hand, it’s safe to say there’s sure to be a flock of succulent fowl featuring prominently on dinner tables throughout the season, be it turkey, chicken, game hen, or quail, etc. Which wines shall accompany our feathered friends during these festive meals will mostly be a matter of personal preference, taste and budget. And while I contend that there’s hardly a wrong wine to serve with your holiday feast, there are a few choices that offer a bit more food-friendly flexibility versus some others.

Pinot Gris/Pinot Grigio’s viticultural cousin, Pinot Blanc is definitely one of these. Both grapes can trace their origins to Alsatian France. Pinot Blanc is also significant in Germany and the US, particularly in Oregon’s Willamette Valley.

Pinot Blanc typically produces a zesty, dry and crisp white wine. Appreciated for its crunchy apple and citrus profile, it often displays high-toned floral notes with a pleasing wisp of white pepper. Pinot Blanc is suited to many dishes including seafood and poultry. It’s focused enough to stand alongside rich cream and butter sauces. It is also an ideal partner for soft white cheeses.

The charm of Pinot Blanc is perhaps best reflected on its home turf in Alsace. Since 2011, Philippe & Pascale Zinck have implemented a strict organic and biodynamic agricultural regimen on their vineyards. Their Domaine Zinck Pinot Blanc Terroir ($13) culminates in a wine alive with the scent of spring flowers, Anjou pear and white plum fruit supported by a fine mineral spine.

Across the Rhine in Germany, Pinot Blanc is traditionally known as Weissburgunder, although you’re less likely to find it bottled under this moniker here in Florida. Produced in the Rheinhessen, PJ Valckenberg Pinot Blanc ($12) is a solid value, sporting a bright palate of orange zest, white peach, nectarine and slate.

The Willamette Valley is Oregon’s top wine appellation and has long been noted for some of the best examples of Pinot Gris in the US. Recently, however, there’s been a conscious shift by wineries in the valley toward Pinot Blanc, which seems to better translate the varied volcanic, sedimentary, and loess sub-soils contained within the region. Athena Pappas and Stuart Boedecker of Boedecker Cellars have created a delightfully juicy Pappas Wine Company Pinot Blanc ($16), offering generous citrus blossom, honeysuckle, melon, quince and wet stone.

Jim Greeley, wine supervisor, SW Florida

Follow me on Twitter @ABCWineJimG

Spending time in the kitchen is certainly time well spent—relaxing, creative time where the reward is eaten in the end. Add my daughter Sophia to the mix, and cooking (or planning holiday dinners) is as good as father/daughter time gets! Now, Sophia can be brave at times, willing to at least try everything, but like most seven year olds, mac & cheese or chicken nuggets usually does the trick. I told her a few years ago that she can’t hate something she has never tried, so she is not only willing to try new dishes, but during the holidays she has the responsibility of planning Thanksgiving, Christmas Eve and New Year’s Eve menus with only a little help from me.

We started this a few years ago, I think right around this time of year, and she asked me to buy seafood so she could try it. So I brought home a few scallops, some very large shrimp, Alaskan king crab, clams, octopus and a few other things, and we made them and she tried everything…she even liked a few of them! The crab was her favorite (figures) and we continue since then to buy salmon and shrimp. So now I ask her every holiday season to give me suggestions—and we plan our feasts accordingly!

I usually roast a duck for Thanksgiving. I’m not much of a turkey guy, and neither is Sophia. She will eat an entire duck if I let her, but she likes variety, so duck is only one thing in the oven on Thursday evening. This year, she spotted a Cornish game hen at the market, so we grabbed a couple of them, some red potatoes because she likes the color and some green beans, because she likes the taste. These, along with the duck, were our quiet dinner for two.

For Christmas Eve and New Year’s Eve, we rely more heavily on seafood. I will buy a little bit of the usual crustaceans, a nice chunk of some fresh fish, and make French onion soup because I like it. Keta caviar is for me; she won’t touch that stuff again! Last December 31^st, on the way home from work late, I found Dover sole fresh and on sale for $5.99 (mis-marked, but they honored the price) and I bought all they had—about 10 fillets. After my Charles Mignon Rosé Grand Cru Champagne and tin of Keta, we simmered the sole in butter and lemon and it was so elegant. Sophia loved it as much as I did.

We are still adding new foods to the list for 2014, so no telling what we end up cooking, but I have to tell you, the food doesn’t really matter. I like being in my kitchen anyways, but watching Sophia help, telling me when to add this or stir that…it’s the best Christmas present anyone could ask for! Like the line in that country song goes, “And she thinks we’re just fishing…”

Shayne Hebert, Central Florida wine supervisor

Follow me on Twitter @abcwineshayne

Now that Thanksgiving is over and you’re looking to see what is next on the horizon, don’t forget about Germany and the noble Riesling grape for your next holiday party. I think I’ll bring a bottle of Riesling Spatlese with me. In fact, to be more specific, I’ll bring Thanisch Berncasteler Doctor Spatlese. Great bottle for its flavor and great as an aperitif! Bottles like this don’t come along every year. So this is my special bottle to introduce everyone. I do believe it will be a great bottle for all—and I know what you’re thinking—Riesling is just sweet and nothing else, but what you don’t know is just how much acid has to be in the bottle to balance that sweet. I mean, this wine is fresh and intense, with grapefruit and green apple flavors flanked by ginger notes, with rich and savory mid-palate, offering lemon verbena overtones framed by a steely structure. Mineral and sea salt details emerge on the finish. Drink now or hold for 20 years…

One of the coolest things that I get to do is learn the history of wine, and this one in particular has that fun history. Spatlese (late harvest) or second harvest was a bit of a mistake when it happened the first time. Legend has it that the introduction of the Spatlese category took place in the Rheingau winery Schloss Johannisberg in 1775, and happened by mere circumstance. Since 1718, permission to start harvest at Johannisberg was announced in writing from the Prince-Bishop of Fulda by means of a so-called autumn courier. In 1775, for some reason, the courier sent out by the abbey at Fulda was delayed for 14 days. According to some, the abbey’s messenger was robbed on the way to bring the official harvest picking order. By the time the order finally arrived noble rot (a whole other story) had set in, but the harvest was carried out anyway, although no high hopes were staked on the wine from the rotten grapes. But rather than a failed product, the wine turned out to be surprisingly good. Schloss Johannisberg began actively seeking to produce late harvest.

Statue of the Spatlese Courier at Schloss Johannisberg

I was lucky, I got to visit the vineyard while I was in Germany, but for those who have not, you get to drink the wines from the region and taste the wonderful fruity green apples and a bit lower alcohol any time you want just by heading to ABC…Schloss Johannisberg may have been the first, but today we have an array of Spatlese to choose from. This time choose Dr Thanisch!

Kathleen Anderson, Northwest Florida wine supervisor

Follow me on Twitter @abcwinekat.

“If anybody orders Merlot, I’m leaving… I am not drinking any <blanking> Merlot!” -Miles from Sideways

It’s nearly a decade since Paul Giamatti dropped the f-bomb heard round the wine world, and Merlot sales plummeted. We’ve had plenty of time for the market to readjust, but Merlot has never come back to its pre-Sideways numbers. Perhaps a lot of people became reacquainted with Pinot Noir (Miles’ varietal of choice) and so didn’t revisit Merlot. The great irony of the movie is that Miles’ pinnacle wine, the one he drank alone in a burger shop out of a Styrofoam cup, was Cheval Blanc 1961. This St. Emilion Bordeaux, is Merlot, well mainly Merlot with some Cabernet Franc, Malbec and Cabernet Sauvignon. How can he be such a Merlot hater? As we can see, it’s not all Merlot, just the ubiquitous fruity plonk that was very prevalent out of California in the last two decades. What’s the difference?

Personally I am not as big of a Merlot lover as a Cabernet and Shiraz lover, but there are certainly Merlots I do adore, and they happen to be Right Bank wines from Bordeaux like St. Emilion and Pomerol or Napa Valley Merlots. In both cases these are not your typical Merlots, finding a deeper and more complex representation in these two locales due to the distinctive terroir. Something magical happens in certain soils and in certain vintages where the weather is perfect. This is the essence of terroir and the reason why most French wines are named for the locale and not for the grapes.

Recently I was treated to a bottle of a stellar Merlot-based wine from St. Emilion, a Grand Cru, no less, the Chateau Valandraud 2011. The vintage is not as exciting as either 2009 or 2010, but this wine shined above and beyond. Since it retails around $200 per bottle, I was hoping it would live up to the hype, and it did. It was one of those rare wines that got better on day two, because of its inherent density and richness. I began my analysis with careful observation: A deep purple color with inky black depths and a gigantic nose of spicy cedar, ripe plum and hints of Chambord. This is a huge Merlot with incredible complexity and longevity. It opens up but never lightens up. Graphite and mineral notes add to a chewy density on the palate, finishing with hints of anise, bitter herbs and Band Aid. I’m tasting earth and I’m tasting sun; this is the truest expression of terroir—I’m tasting a moment in time, I don’t even care what grape this is anymore. This is St. Emilion, just around the corner from St. Emil’s cave, a cave that leads into imagination.

After five hours, I finally find some violets, and the wine is still opening up, with a little more licorice, finding less fruit and more minerality. The oak has sheltered the mineral notes, rather than masking or competing with them, like a shawl or a cape, softening the sharper tones, smoothing any edges. Each of these components is necessary for the complete expression that is this wine. Terroir, but also wine-making skill and mastery at work. This is a Merlot I can truly love. It’s good to be reminded that our own prejudices often limit our own enjoyment of life. So rethink Merlot and try one of these French masterpieces or take a little jaunt to Napa Valley and try the Stepping Stone or Osso Anna Merlots. Any of these wines will tickle your fancy and give no one a reason to leave upon being ordered. These are some good <blanking> Merlots!

Daniel Eddy

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

Wine Pairing Examiner for Examiner.com

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