Brew Hops & Wine Stops

In December, Cigar Aficionado released its list of the top 25 cigars of 2014. Number 9 on the list was the Monte by Montecristo Jacopo. We added this cigar to our lineup after the 2013 IPCPR show and it hit the shelves late in 2013 but never seemed to get a lot of hype or attention. Now, with a 93 rating from Cigar Aficionado and making it into their top 10, this stick certainly deserves a much closer look!

Let’s take look at the basics. We’ve got a 6 1/8" x 54 ring box pressed torpedo. The wrapper is not the Connecticut shade wrapper you usually see on a Montecristo. This one is Ecuador Habano, and I know just by looking at it that it's going to have a much fuller taste than the normal Montecristo. This smoke also has a double binder: Dominican Olor and Nicaraguan Corojo. That is definitely going to step up the flavor profile from the mild strength we expect from a Montecristo. The filler is Dominican, but what we have here is Altadis USA retooling some of their landmark blends for today’s cigar market. A great example of this was seen several years ago by Altadis USA with their introduction of the Romeo by Romeo line, creating an outstanding new blend that made it up to number 3 on Cigar Aficionado top cigar list! 

So I take off the cello too look at this beauty. It’s a smooth and silky wrapper with an aroma of cocoa and nuts with a bit of hay and dry leaves. It almost reminds me of an autumn day aroma. Has a nice cold draw of cocoa and nuts. The construction of this cigar is outstanding….just the right feel and very consistent. I put torch to cigar and the first thing I notice is the great draw, nice and open with just the right amount of resistance. The flavor is very toasty--a hint of nuts and cocoa and just a bit of spice coming through from that Nicaraguan binder. It is not overly complex but is highly enjoyable. There is no predominant flavor pushing through, but it is just complex enough to make all the subtle flavors work together in unison. This cigar is mellow and smooth and a real joy to smoke. The cigar burned absolutely perfect and never needed a touch up. The smoke never got hot and essentially remained cool right to the end. I paired this cigar with a nice glass of Port on a cool evening; it was a great match. 

So what are my final thoughts on this cigar? As much as I enjoyed the smoke it left me somewhat confused. It was very smooth, it burned perfectly, and I smoked it all the way to the end since it was so smooth. Perhaps with a 93 rating I was waiting for that blockbuster flavor to come out and give me that WOW factor. That WOW factor never did appear but yet this was really a nice smoke and I would definitely smoke it again. Sometimes you don’t need the WOW factor when everything else just works so well. I recommend trying this cigar--it is definitely worth it! 

Steve Mungeer, ABC Fine Wine & Spirits Gourmet Supervisor/Certified Retail Tobacconist

Follow me on Twitter @abccigarmungo

I'm ruined. I have spent too long in the world of double digit ABV beers. Occasionally I tone it down and enjoy a 9.4% Lagunitas Hairy Eyeball or a 9.8% Mission Dark Seas, but that's about as passive as I'll go. There's something about beers once they cross that 10% line. They always just have this affect of filling you up. It's like the difference between eating a single 4-oz patty burger and a 16-oz NY strip steak. You don't need sides or appetizers or really anything if you don't want to regret it the next day.

Regardless of the style, there always seem to be this aftertaste of syrupy sweetness that I am absolutely in love with. Surprisingly enough, I don't eat sweets or chocolate. But I will surely drink them. I am constantly raving about Weyerbacher, who are known specifically for big giant beers.Blithering Idiot and Insanity (both barleywines) sit at 11.1%, and Tiny (Belgian-style imperial stout) is 11.8%. Then I managed to get Victory V-Twelve into the store, an obvious 12% quad.

And those are still low in comparison to some.

The Goose Island Bourbon County beers are prime examples. One 12-oz bottle of the Brand Stout (at 14.2%) is enough to make anyone say, "That's all I need tonight." Then of course there's the North Coast Old Stock Ale Cellar Reserve. At a paltry 15.2%, it's the most deliciously sweet beer I've ever had--a hint of fruit up front, with a rich, malty goodness in the middle, finished with maple syrup. My mouth felt coated in that syrupy sweet feeling I mentioned earlier. As it warmed to room temperature, it proceeded to taste like a sweeter version of a nice brandy. That's the kind of beer that you only need one of and you are done for the night.

There are plenty of breweries that are always going to more extreme levels, BrewDog and Mikkeller are some examples looking at plenty of 18%, 20% and higher ABV brews. I haven't had the opportunity to try some of those more extreme beers, but I certainly have them on my to-do list. But for now, I'll enjoy any and all barleywines, imperial stouts and Belgian quads I can acquire, like this fascinating blonde ale from France: a 13% called Belzebuth. It has the same finish as the rest of them, and as far as I'm concerned, that can never be a bad thing.

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

Follow me on Twitter @abcbeerjamesd

Last week, wine fans in the Naples area enjoyed a special treat when Bordeaux chateau owner Jean-Bernard Grenié dropped by our North Naples store. Monsieur Grenié, proprieteur of Chateau Daugay in Saint-Emilion, poured and featured multiple vintages of his signature wine. 

Jean-Bernard is recognized throughout the wine world as part-owner of Chateau Angelus, the prestigious Saint-Emilion Premier Grand Cru Classé “A” (Hubert de Bouard is his partner).  Back in 2006, he and his wife Hélène de Bouard were charged with the management of Chateau Daugay. It contains roughly 14 acres of vineyards planted to Merlot, Cabernet Franc and Cabernet Sauvignon.

Enthusiastic guests at the tasting had an opportunity to sample 2010 Chateau Daugay ($37), 2011 Chateau Daugay ($27) and 2012 Chateau Daugay ($27); all excellent grand vins produced at the chateau.  Monsieur Grenié was delighted with the reception, and attendees were excited that they had an opportunity to purchase the wines.  The ever-affable Jean-Bernard signed every bottle.

Additionally, ABCFWS wine staff also featured selections from two other notable Bordeaux properties including two vintages of Chateau Hortevie (2011, 2012), a Saint Julien AOP owned by the Borie family of Chateau Ducru-Beaucaillou and Chateau Martinon ($12) and Bordeaux Blanc from the Entre-Deux-Mers appellation.

Special thanks to store wine consultants Stephen Simms and Brenton Rankine for a successful event. 

Jim Greeley, Wine Supervisor, SW Florida

Follow me on Twitter @abcwinejimg

Just this past weekend I began to plan my next trip into the mountains of North Georgia in search of the elusive… peace & quiet. This trip is a semi-annual event, but my New Year’s resolution was to make it tri-annual, the new addition going in February. Yep, it is mighty cold in them mountains this time of year, which is part of the reason I want to go. I do love the cold, but the hidden benefit to sub-freezing temperatures is that it keeps everyone else home. It also seems to keep the trout home, as they pretty much lie in one spot and wait for the currents to drop bugs into their mouths. They won’t even move much to one side or the other to increase their food-intake because it’s just too cold… so it becomes a game of patience; repetition and patience. It is certainly not for everyone, but like water passing over rock, time wears down the edges and smooths out all the rough spots. Did I mention it was cold? Did I mention I sleep in the back of my pick-up?

One way, friends have suggested, to warm up is with a smoke. I am not much of a cigar guy. I like one occasionally, maybe 3 or 4 times a year, but I don’t really know why. I also don’t drink much Porto, being that Florida is not the best place I know of for a wine like Porto, although I do enjoy them and I also understand why some folks really enjoy them, year round. I am lastly, not much of a booze drinker. In fact I almost never touch the stuff. Never drank vodka before, had rum once on a cruise (once was more than enough, but that story will remain secret) and I do like gin, with tonic, but I have not had one in 20 years! The one liquor I do enjoy, infrequently as it may be, is Cognac. And usually it’s with a cigar. If I don’t have Cognac with that rare cigar, I usually have Porto.

I used to enjoy Porto and cigars much more, when I lived in New York, where the seasonal changes and cooler temps just felt more like cigar weather. So in preparation for the February trek into the cold, peaceful Chattahoochee National Forest, I look past the usual line-up of Bordeaux, big Rhone reds and Cabernet in favor of something to warm my frozen bones (standing waist deep in very cold trout-infested water deserves some kind of reward!) and for that malady, there is just nothing better than a good cigar with a glass of Porto or Cognac! 

Shayne Hebert, ABC Fine Wine & Spirits Central Florida Wine Supervisor 

Follow me on Twitter @abcwineshayne

Say “hello!”  to one of the newest wines we will be carrying at ABC…OS 16^th St Bridge. Very excited about this one because, honestly, who could say no to a Cab Franc predominant wine for under $20? I know I can’t! Cabernet Franc is one of my favorite “underdog” grapes.  I say that because in France it’s used in Bordeaux blending but doesn’t ever get a chance to stand on its own. Now, take that same underrated grape, plant it in Washington State, and watch the beauty flourish!  Lucky for me, OS Winery has taken this blending grape and run with it.  The latest incarnation for my adored Cabernet Franc is OS 16^th St Bridge, Columbia Valley, Washington, and it makes me VERY happy.  All the things I love about Cab Franc come out in OS’ signature style. Cab Franc is very particular in smell, almost like a spicy perfume as it opens, with flavors of Bing cherry, and -I‘ve got to say it- pink peppercorn.  If you ever have a chance to bite into a singular kernel of the pink stuff you’ll realize it’s softer than black pepper, and has a similar feel to a solo grape.  

Here’s what Great Northwest Wines had to say about it:

“Rob Sullivan and his daughter, Peggy, recently launched this label as a tribute to the historic South Park Bridge that was closed for several years. This release is devoted to Cabernet Franc (79%) and supported by Cabernet Sauvignon (11%) and Merlot from acclaimed vineyards such as Champoux, Elephant Mountain, Sheridan and Two Blondes. Cab Francophiles will embrace this for its aromas and flavors of Bing cherry, red currant, bell pepper, oregano and thyme. It carries a lighter body with graphite-like tannin and violets in the finish, and the responsible profile of lower alcohol lends this to suggested servings with Italian-themed pastas, Cajun dishes, grilled chicken, roasted pork and white cheeses.”

They (Great Northwest Wines) gave this wine an excellent rating and so do I. My favorite expression of this wine came straight from the website:

“With great acid and tannins for structure, the Bridge spans across your palette with dark cherry flavors, then opens in the mid-palette to bright red fruit and smokiness, finishing of raspberry and vanilla complete the journey, yearning for another trip across the Bridge.”

I think it’s time you took your trip! 

Kathleen Anderson, ABC Fine Wine & Spirits North/West Florida Wine Supervisor 

Follow me on Twitter @ABCwinekat

While I’m a Floridian at heart, there is something to be said about enjoying cool weather.  There’s something about curling up underneath a blanket with a nice glass of wine.  There is one wine in particular I save for these rare occasions: Port.

For clarification, I’m referring to the fortified wine from Portugal (specifically, the Douro region).  There are over 100 different varieties of grapes grown in the region, all used in Port production.  The process of making Port involves stopping the fermentation while still sweet with alcohol.  This gives the wine high alcohol content (19-23%) and makes it very age worthy.  There are 4 basic types of Port and knowing the differences beforehand can make staring at the rows of bottles on the shelves a bit easier.

The first type is Vintage Port.  While the most expensive, it also has the most ageing potential (up to 50 or more years!).  These are produced only in the best years and the winery must declare a vintage by sending a sample to the IVDP (Instituto dos Vinhos do Douro e Porto) for approval.  If approved, the producer officially declares the vintage.  Vintage Port only accounts for about 2% of Port production, which makes these bottles quite prized.  The ports are aged in the barrel for a maximum of 2 ½ years before bottling and then aged in the bottle for another 10-40 years.  Over time, Vintage Port gradually gains complexity and character.  

The next type of Port is Ruby Port.  While it’s the most basic port, it’s also one of the least expensive.  After fermentation, the wine is stored in stainless steel or concrete tanks.  This keeps the wine from oxidizing and preserves it’s rich, purple color.  It is sweet, grapey, and ready to drink upon release.  It does not usually benefit from prolonged bottle ageing, so drink up!

Tawny port is where things get interesting.  White wine (though made from red grapes) spends at least 2 years in barrels (though sometimes much longer).  This exposes the wine to gradual oxidation and evaporation, imparting nutty and oaky flavors into the wine and resulting in a golden brown color.  Tawny ports are blended for age profiles (indicated by a 10, 20, 30 year and so on).  These are blended Ports aimed at the profile of the age, not the actual age of the wine.  Thus a 30 year Tawny is actually blended to taste like a well-aged port, not actually aged that long.  An interesting and rarer type of Tawny Port is called Colheitas.  This is with a vintage year on the bottle that has been aged in a barrel for many years before being bottled and sold. 

The final and most confusing type of Port is, well, everything else.  These are indicated by different bottles with terms like LBV (Late bottle Vintage), Reserve, or no information at all.  These usually much less expensive than Vintage Ports, and are ready to drink when sold.  LBVs are Ports that were left in the barrel past the required time to declare a vintage.  They are usually bottled 4-6 years after the vintage and have a year on the label after the LBV.  Reserve Ports are blends of different Ports approved by the IVDP as a premium product.  Crusted ports usually have little or no information on the bottle.  These are blended Ports, usually unfiltered, and aged in the bottle for at least 3 years. So get out there and drink some Port!  It just isn’t the same when it’s hot outside! 

Bill Dahl, ABC Fine Wine & Spirits wine consultant 

Follow me on Twitter @ABCwineBillD

This week we offer up a double header cigar review! Oliva has entered the world of infused and/or flavored cigars with their introduction of the Café lineup. My cigar brother Chris Gwaltney did a pre-release review back in September of the Café Espresso and now that we have all three flavors in stock and have begun distribution, it’s time to talk a bit about these new offerings.

Like Mr. Gwaltney, I am not a regular smoker of the infused/flavored cigars but always keep a few around for a change-of-pace smoke. So let’s pour a cup or two of coffee and see what we have!

These three flavors, Espresso, Macchiato and Cappuccino, would be the perfect companion to that morning cup of coffee or that after-dinner cup. Being the die hard smokers that we are, both Chris and I decided on these as a breakfast smoke. Chris tried the Espresso with, of course, an espresso! And he found that to be a perfect match. I am going the cream and sugar path with my tastings as both the Macchiato and Cappuccino seem to warrant the lighter cup of joe.

First up is the Macchiato and I instantly get the aroma of milk chocolate and some creamy coffee notes. I clip the end and get a nice cold draw of very rich chocolate and I know right away this is going to taste great with my French vanilla coffee. I am not disappointed once I light up! This stick definitely has taste and all the right flavors to enjoy with a good cup of coffee. The sweet, rich chocolate and creaminess of a Macchiato definitely come through on this cigar without being overpowering. Just enough flavor to know it is present but still allowing the rich tobacco flavors to shine. The tasty Sumatra wrapper is the perfect match for this medium to full smoke, offering up a little sweetness and spice. The flavors hold all the way to the final third in this cigar and I was very impressed. The smoke stayed cool and consistent to the very end. The draw was a bit tight, but overall I would definitely try this one again.

Time for a third cup of coffee and also time to try the Café Cappuccino! This is a great looking stick with a Connecticut shade wrapper and I immediately notice the aromas of vanilla bean and a bit of spice along with hints of coffee. Just a wonderful aroma to this cigar! Great cold draw of rich vanilla, a bit of cinnamon and creamy coffee notes--another perfect match to a good cup of coffee. This smoke is very similar to the Café Macchiato but with rich vanilla instead of chocolate. It is also a tad lighter in body and more of a medium smoke due to the Connecticut wrapper. Flavor holds all the way to the end and maintains its coolness.  Another very impressive smoke from Oliva!

My final thoughts are that I thought they were both great smokes. Will I add them to my humidor? Definitely!  They are both good smokes if you like a breakfast cigar once in a while or a great cigar for that after-dinner smoke. I wouldn’t pair them with a fine Scotch whisky, but they are an outstanding cigar for a change of pace. The perfect blend that still gives the great tobacco taste.

Enjoy,

Steve Mungeer, ABC Fine Wine & Spirits Gourmet Supervisor/Certified Retail Tobacconist

Follow me on Twitter @abccigarmungo

What can I say? I love the outdoors. Perhaps this accounts for my bias towards craft brew in cans. While it can be debated all day about 100% light blockage vs. 98% or a host of related subjects, the versatility is undeniably useful for simple instances such as the beach, pool, camping and hiking, or when you need to go from a warm beer to a cold one quickly. Simplifying the choice even further is based upon how packable cans are (compare the weight of a sixer of bottles to the same in cans). Another plus is that as they are finished, the can be crushed to minimize their footprint in your pack.

I have experimented with bringing spirits on a prior hiking trip, however it just wasn’t the same; there is something so enticing, relaxing and downright desirable in getting to enjoy a craft brew after a long day. When said long day includes 20 miles of hiking over some serious elevation changes, a nice brew sounds like a taste of nirvana.

For the selection process, a few aspects must be accounted for, primarily weather conditions and ABV/style (and of course, if not already obvious, whether or not it's canned). Hiking in some colder weather? A nice Russian Imperial Stout will fit the bill. (Disclaimer: Use your head. While alcohol has the wonderful effect of making us feel warmer, in reality we lose more body heat. If you are in extreme conditions, play it safe and save that night's beer for when you safely finish.) ABV comes into play in the simple fact that session IPAs are great if you plan on having several over the course of the day. But who wants to strap a 12-pack onto their pack for a multiday trek in the wilderness? We aren’t car camping after all. One higher ABV brew a night is more than enough, resulting in a much smaller pack load (alcohol related at least). For example, my next trip planned for a multiday excursion will be fueled by two Oskar Blues Ten Fidys and two Sixpoint Resins (Hi-Res if available).

Be sure to check the local laws of where you are backpacking, as possession of alcohol is not legal in all areas. As always plays it safe and use common sense.

Cheers!

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

Follow me on Twitter @abcbeerbennett

Traveling the world and being part of the process of finding great wines to bring to our ABC stores here in Florida is a fascinating, rewarding and occasionally humbling way of life. Fascinating because if you have an enthusiasm for it, you can’t help become involved not only with the excellent wines you encounter, but also with the passion and skill of the grape growers, winemakers, owners and everyone involved. Rewarding because it gives you pleasure to know that you’ve introduced a wine that is somehow unique to a whole new audience. And humbling because you want every choice to be a home run and know it should be a home run, but with so many choices out there you have to accept that it may not be.

I have no such worries about these wines.

While attending a trade show and series of seminars in Adelaide a while back, I discovered the wines of Serafino, a family-owned estate, with 300 acres of prime vineyards located in the wine region of McLaren Vale in South Australia. There were literally thousands of wines to try over the few days of this show and believe me, Australia was putting its best foot forward with wines of stunning quality. With so much to offer it took something very special to top this endless array of amazing wine. Serafino did that for me.

But first a little history. Serafino (Steve) Maglieri emigrated to Australia from Campobasso, Italy, in 1964 with a single suitcase, very little English and about $20 in his pocket. He soon found work in the vineyards and wineries of McLaren Vale, and drawing on his passion for wine and the skills he inherited from Italy, Steve established Maglieri Wines in 1972, which developed into Serafino wines in 2000. With Steve’s daughter Maria now at the helm, Serafino produces not only all the classic McLaren Vale varieties but also many very interesting and exciting Italian varietals as well. Which works perfectly because McLaren Vale, nestled between sea and hills, has a moderate ‘Mediterranean’ climate.

But let’s look at the wines that ABC is now offering –

Serafino Shiraz 2012: This tantalizing wine was awarded 95 points from James Halliday in his Australian Wine Companion and also received Double Gold at the CWSA. Halliday writes, “Blackberry and Satsuma plum play tag with each other, fine tannins and cedary oak providing the boundary lines for the tag-team.”

Serafino GSM 2012: Awarded 94 points by James Halliday who writes, “Its unusual depth lifts it onto another plane altogether.” This stunning wine is a blend of 75% Grenache, 20% Shiraz and 5% Mataro (aka Mourvèdre).

Tawny Fortified Wine: A delicious Port-style wine that is also a blend of Grenache, Shiraz and Mataro. The winemaker’s notes: “Multiple layers of finesse and complexity combined mature fruit, aged oak, spice and rancio characters. Initial raisin fruit with toffee and walnut balanced with spirit dryness and a long persistent palate.” Australia, of course has a long history of making excellent and highly rated dessert wines, but this one truly stands out. Alcohol 19%.

Now is the time for America to rediscover Australia’s quality wines. Serafino is a great place to start. Enjoy!

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

The 2010 L’Esprit de Chevalier Rouge and the 2010 L’Esprit de Chevalier Blanc are in short supply in our warehouse and will soon be gone. They are not to be missed by any serious wine enthusiast! Especially in this 2010 vintage. They can be enjoyed now, after a good hour of decanting or cellared for up to 15 years.

L’Esprit de Chevalier red and white are the second wines from Domaine de Chevalier in Pessac-Léognan, first created after the extensive new plantings at the domain in 1986.

In fact, the vineyard at Domaine de Chevalier is a single block of 42 hectares (37 for red and five for white), of which the younger vines, less than 40-years of age, make most of the second wines.

Domaine de Chevalier is renowned for its ability to produce great wines even in lesser vintages thanks to its superior terroir and a draconian selection in the vineyard and the celler. The single vineyard is surrounded on three sides by a dense forest which not only acts as a barrier against bad weather, but also creates an unique micro-climate by accentuating the thermal contrasts, creating a greenhouse effect in the summer which promotes even ripening.

l’Esprit de Chevalier red and white wines represent an outstanding value! They are complex, well-balanced, well-structured and elegant wines, true to Chevalier’s image, presenting many of the same qualities as the Grand Vin. The second wines mature faster and can be enjoyed sooner than the Grand Vin.

l’Esprit de Chevalier White 2010 – Pessac-Léognan, Bordeaux, France ($33)

A blend of 70% Sauvignon Blanc and 30% Sémillon, l’Esprit de Chevalier is one of the best second wines from Bordeaux, especially at this price. Light straw color leads to aromas of white flowers with a touch of vanilla followed by medium body and tropical stone fruit flavors and a hint of sweetness from the Sémillon.  The refreshing acidity makes it a foil for shellfish, grilled fish and pasta with cream sauces.

l’Esprit de Chevalier Red 2010 – Pessac-Léognan, Bordeaux, France ($33)

This full-bodied, full-intensity, opulent wine is perfectly balanced and silky-textured with aromas and flavors of black currant, blackberry, tobacco leaf and vanilla bean. It represents around 40% of the total production and shows well the essence of the Grand Vin, which was exceptional in 2010. Pair with grilled red meats.

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas

I cannot tell you how many times a week I hear a guest say to me, “I’m just looking. I tend to shop by the label.” It makes me go a little crazy sometimes. There is a theory that wineries will disguise “bad” wine with a cool label to attract attention and sales. But this blog is not about to supprt that theory. In fact, I'm here to disprove it. Here are five examples of amazingly great tasting wines with fabulous labels!

1. I love a good rosé, but oftentimes they are too light with little flavor. Not Buoncristiani Rosato from Napa. This blend of Malbec and Syrah has six months of barrel aging to give it body, depth and character. Floral perfume, ripe raspberry, exotic spices and black cherry make this a must-try. Not to mention the gorgeous pink rose label with ladies' faces hidden within…Look closely.


2. Next up is Playtime Red, a crazy good value and a crazy good wine with a risqué retro pin-up girl label. It’s a delightful blend of Zin, Grenache, Petite Verdot and Barbera. It’s fruity and juicy, but not heavy. Serve slightly cool and it’s great for summer drinking too! Oh and let’s not forget that Playtime also makes a Chardonnay called Blonde with an equally cool label.


3. Let’s move onto Italy. You know I adore Italian wines, and this 2008 Barbaresco from Traversa is sure to please. Each label is handdrawn and unique and comes in an extra tall thin bottle. The wine has an orange tint, notes of rose petal, tobacco and herbs; medium body with a long silky finish.


4. This next wine has probably the most beautiful label design in my store. Not to mention the impressive size and weight of the bottle. It is truly extraordinary. But what is truly amazing is the beautifully aged 2006 Tuscan blend inside. Querciarossa Fulgente is perfect. The wine is lush and rich with black fruit notes of currant, plum and chocolate with a touch of spice. This vintage is running out, but trust me, the next release and it is sure to please too!


5. Last is Frenchie Chardonnay Marie Antoinette. The label is a portrait of the owner’s French bulldog dressed up as the doomed Queen. Truly outrageous and the wine is a perfect California Chard with tropical fruit and a mild creamy finish. And let’s not forget they also make Frenchie Red Blend and a Cabernet!

So my friends, in closing let’s remember that I would normally say shopping by label is risky. But you can rest assured that the above mentioned wines are a safe bet--they appeal to not only your eyes, but to your palates as well! Salute.

Bill Knowles, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebillk

I love sparkling wine and with the holiday season still in our rearview mirror, I have many pleasant memories of the sound of popping corks. I'm an equal opportunity wine drinker so...Champagne, Cava, Prosecco, Franciacorta...I find a way to enjoy all incarnations of one of my favorite styles of wine.

I made a New Year's resolution to squeeze more enjoyment out of life in 2015, and a part of that includes drinking more bubbly. As I said, I find pleasure in all forms of sparkling wine, but more and more I find the wines of Franciacorta to be some of the most enjoyable, best-bang-for-your-buck wines in our stores.

For those not familiar with Franciacorta, it is a sparkling wine from the Lombardy region of Italy. More specifically it comes from a series of hillside towns to the south of Lake Iseo in the province of Brescia. Franciacorta was awarded DOC status in 1967 and then achieved the DOCG classification in 1995.

Grapes for the production of Franciacorta are strictly regulated. The permitted varieties are 85% Chardonnay, 10% Pinot Noir and 5% Pinot Blanc. Non-vintage Franciacorta may not be released until at least 25 months after the harvest, of which 18 months must be in contact with the yeast in the bottle. Vintage Franciacorta may not be sold for at least 37 months after harvest, of which 30 months must be in contact with the yeast. Essentially Franciacorta is a sparkling wine produced just like French Champagne only with stricter quality regulations.

Ok, so why write about sparkling wine in January? Well why not? Drinking bubbles almost always brings a smile to my face, so why limit our consumption to the holidays? Additionally my favorite wine from Franciacorta, Bellavista, underwent a complete redo in it's packaging and I wanted to reassure our guests.

The new packaging sports a new name and bright orange color scheme. The name "Alma" ("soul" in Latin) was choosen because Bellavista Brut Cuvée ($34.99) reflects the soul of the Franciacorta region and the Bellavista winery. For those who were familiar with the old lable, I assure you this is the same great sparkling wine. If you have never had a bottle of Bellavista, it's time to get acquainted with a wine that is sure to help you celebrate 2015 and put a smile on your face. 

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

After fielding phone calls and questions concerning Cuban cigars and their availability, I thought that it might be a good opportunity to address it here today. By announcing that we will be normalizing relations with Cuba, President Obama certainly created one of the largest stirs in the cigar industry in a long time. Most cigar makers have obviously taken notice but most of the noise has been generated on the consumer side.

Just a few days ago I had a guest at one of my stores ask me about it. It has become a common occurrence lately. When I responded to him that nothing really changed and that Cuban cigars were still illegal here his reaction was funny. He declared, “I thought Obama fixed that.” I sadly had to remind him that like most politicians promises, this is one that he can’t deliver on his own.

Now, before you can stroll into your neighborhood ABC store and purchase a Cuban smoke, Congress will have to rescind the 1959 Trade Embargo. As most of you are aware, things on Capitol Hill tend to crawl along at a snail’s pace, which in my humble opinion isn’t always a bad thing considering they control the National Check Book. I don’t see this issue being a top priority for the new congress so don’t expect big changes anytime soon.

Also, even if the embargo were to be lifted tomorrow it would be highly unlikely that Cuba would be able to fill the immediate demand that would be generated here in the United States. I fear that most of the cigars that would make it into the U.S would be of fair to poor quality. Of course these less desirable smokes would still command the high Cuban price tag.

I also believe that most Americans would be very disappointed in the cigars. There is just no way that the Cuban cigars can live up to the high expectations that many American consumers would have for them. For those of us who have enjoyed a few Cuban cigars over the years we are prepared for the disappointment. If you look at the publications that rate cigars, seeing Cubans rated amongst the top in the world is becoming a rarer occurrence. With so much great tobacco being grown in the Dominican Republic, Honduras, Nicaragua, Brazil, Ecuador, and even here in the USA, Cuba no longer corners the market on great tobacco.

What I would be excited about would be a trip to the cigar factories in Cuba. Historically, this is where it all began and of course it was Cuba who first set the gold standard for premium cigars. I would also love to walk through the tobacco fields in Vuelta Abajo, a place as renowned for its great and powerful tobacco as Florida is for its speedy college football prospects.

For those wanting to stroll through Havana or those wishing to purchase a Cuban Cohiba right here in the Estados Unidos, it looks like you both will have to wait a while longer. But don’t get too discouraged. We have plenty of great cigars to smoke while you wait.

Chris Gwaltney, ABC Fine Wine & Spirits regional manager and certified tobacconist 

Follow me on Twitter @abccigarchris

But, wait—yes I do.

And what isn’t to brag about a long-forgotten romance between beer and mead? The two have been courting each other since before Medieval times, lending their love to songs, sonnets and the chalices of kings and common folk alike. The epic love story may have stormed castles and conquered lands, but the courting of these two originated in ancient times when dating standards were much more clear-cut.

While their tryst has undergone some relationship changes since its Dark Ages, a braggot, at its core, is a beer and mead hybrid whose conjoining can occur at either of two times.The first chance for flirtation is when the honey (the star component of the creation of mead) is added sometime during the beer’s brewing process. Alternatively, if your particular braggot is traditional and wants to wait for the second date, a mead and beer can be combined at the apex of their creation, right before drinking.

To drink a braggot is divine.

The marriage between two delicious entities passes down all kinds of progeny. If enough hops are added during the brewing process, a braggot will take on some of beer’s more spicy qualities. The amount of honey or mead added to this potent mixture will instill sweeter attributes and push the braggot towards the honeywine category. Of course, the most interesting offspring of such fiery flings is the smoked braggot! As long as the original beer or malt is the source of the “smokiness,” the entwining result can display concurrent flavors of sweet, hoppy and smoky.

Craft breweries from around the U.S. have adopted a few of these interesting offspring. The Sam Adams Brewery has the lovely Honey Queen which, as the name suggests, walks daintily on the sweet side. For one of their side projects, Rogue Brewery created the Marionberry Braggot which, as its name suggests, is made with marionberries grown alongside hops, barley and honey in plots and apiaries at Rogue Farms.

Whether it’s extra honey or ripe berries grown right at home, a braggot has the ability to take on multiple characteristics passed down by its parents. This style of beer may have receded in the wake of the lately popular IPAs and stouts, but its versatility and willingness to compromise makes the braggot a tasty copulation of when opposites attract.

Makenzie Ladd, ABC Fine Wine & Spirits beer consultant

Follow me on Twitter @abcbeermakenzie

Like a clutch baseball player in the midst of a red-hot hitting streak (spring training, anyone?), we here at ABCFWS have been on a figurative tear lately when it comes to piling up the “hits” in captivating finds from South America.  Perhaps to frame things using another analogy, one could look to the guy who gets to wax and wane vis-à-vis the many solid wine values coming out of Chile and Argentina. The recent runaway success of Casas del Bosque has apparently lead to an all-star lineup of other tasty additions to our Direct-To-You portfolio.

Here’s a brief post highlighting a few of our newest prospects:

Let’s begin in Argentina with one of the most recognizable names in Mendoza, the venerable Bodegas Norton.  The history of this estate dates back to 1895 when Englishman engineer, Edmund James Palmer Norton first planted vineyards south of the Mendoza River.  The grapes sourced for Bodegas Norton Barrel Select Malbec ($13) come from 15 to 30 year old vineyard parcels within Mendoza’s Lujan de Cuyo district.  Fermented on native yeasts and aged in French oak for 12 months, the wine bursts from the glass with juicy red fruit, complex spice and floral nuances, plus hints of mocha and toast; this wine is a solid, line-drive Malbec to try with dry aged beef.

From a more recent wine history (circa 1996), Caliterra was founded in Chile’s Colchagua Valley initially as a 50/50 partnership between the Chadwick family of Viña Errázuriz and Napa Valley icon Robert Mondavi.  Today Viña Errázuriz owns a 100% stake in Caliterra with the goal of producing quality wines that reflect the granitic, clay and alluvial soils found at their estate.  Caliterra Camenere Reserva ($14) highlights the typicity of Chile’s signature grape variety with notes of lush black fruit, loamy red spices, and bright, silky texture; a great matchup for a savory lamb stew. 

The addition of 4% Petit Verdot and Cabernet Franc gives their Caliterra Cabernet Sauvignon Reserva ($14) pretty black raspberry and subtle cigar box nuances, complementing the prime component’s deep, black currant fruit.  This one would be a real home run with a smoky rack of barbequed ribs.

So round the bases and pick up a triple-play of these new South American all-stars at the friendly confines of your hometown ABCFWS store!  BTW baseball fans, pitchers and catchers report for spring training next month!

Play Ball!!!

Jim Greeley, Wine Supervisor, SW Florida

Follow me on Twitter @ABCWineJimG

I’ve never been much of a hunter and I probably never will be. But I do enjoy meat, any kind, preferably rare, more is always better. I grew up in the mountains; hunting was what my family did. I fished, at least and even to this day I put the fish back! Go through all that trouble to buy the gear, tie the flies, drive to the mountains, catch the bugger… only to let him go. I wouldn’t change it for anything. If I want fish, I will buy it at the store. Red meat… the same. It is good to know if Armageddon was tomorrow, I wouldn’t starve, just need to change a few small habits. The rest of my family, however, would be just fine with their current way of cultivating food. Kind of like that ‘Legend of Mick Dodge’ fella, only in real life.

So anyways, my phone rings at 2:30 in the morning on the Eve of Thanksgiving. I get up to see who the idiot is, and of course miss the call by one ring. It was my brother (the hunter) and as I am fumbling around trying to listen to the voicemail he left, in a half-sleep daze, he calls again. I answer, and sure enough my wide awake brother is yammering away. Not a big deal, he travels non-stop. He tells me there is a delivery at my front door and it needs to be signed for. Did I mention it was 2:30 in the morning? I asked him which country he was in and did he realize it was the time was? He laughed. I told him there was NO WAY there was a delivery guy at the front door. He told me to go check. I did and there was! There was my very own brother, standing in my entryway with a good sized cooler in his arms, taped shut. He was looking at me, half dressed in the window. I let him in.

The cooler was filled with as many packages of fresh venison that it could fit. My sleepy eyes looked over steaks, chops, sausages, burger, jerky and one heart, all packed in dry ice. Considering the late night call and the mysterious whereabouts of my brother, I wasn’t mad at all and realized then and there how much I love meat. I especially love venison, as we grew up on it (amongst a few other oddities like bear, rabbit, pheasant, partridge, squirrel and maybe a coon or two). Living in the Adirondacks, it kinda comes with the territory. Now I would like to say I dusted off the sleepy, got out a cast iron skillet, grabbed the first package and threw it on the fire right there in my PJs, but I didn’t. Turns out my brother was sick of eating the stuff, and told me to throw it in the freezer and wait till he was gone a week later, so I did. He is, after all, my big brother, and I certainly didn’t want him doing what big brothers do to their smaller siblings!

 A week later, I hit the freezer. A different cut of meat called for a different preparation each night, and of course, a different wine pairing each time. Venison is pretty lean, but with a good flavor, not too strong, not too gamey when it is fresh. Each package was perfect. I opened a Brunello one night, a Bordeaux another….even a Barolo and a Burgundy or two. Nothing doesn’t work! I am currently down to one package left, but he promised for Christmas he would overnight another cooler, full of the woodsy goodness, as soon as he was able……..would I be a pain in the neck younger brother if I called him to let him know I AM STILL WAITING?

Shayne Hebert, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineshayne

Every January for the past two years (this will be the third) we have had the exclusive opportunity to drink some of the best wines in the world, while mingling with their creators.  If you haven’t had a chance to go, let me recommend that you do.  This year the Grand Bordeaux tasting is happening Wednesday January 21 at the Church Street Ballroom.  From 7-10pm, guests will be transported into a world of fine wine led by the hospitality of a few of the best winemakers in the world. 

I could rave on and on about the wines and how this is such a special chance to taste wines that don’t come around very often, but instead, I’m going to show you a wine that’s on our shelves year round.  The illustrious winemaker that you can find on our shelves even after Bordeaux Grande is Jean-Philippe Janoueix.

I introduce this winemaker because everyone can enjoy their wines for a great price!  ABC carries 3 labels of his predominantly Merlot wines, including Ch La Confession (St. Emillion), price average $40 depending on the year; Ch Le Conseiller (Bordeaux Superieur), price average $19; Ch Croix Mouton (Bordeaux Superieur), price average $14.  These are three quality labels from a Grand Bordeaux winemaker. Merlot from Bordeaux has rich flavors that flow from the soil; think sweet black cherry, espresso, and cocoa with a silky, velvet finish that lingers.

These adjectives describe the wine I’ll delight in tonight, Ch Le Conseiller. I love introducing new wines to friends and family who would otherwise never know about them! Tonight is no different, as I uncork this bottle for my and my husband’s enjoyment.  I’m never disappointed with Jean-Phillipe Janoueix because they seem to be made with such love and care, without an out-of-this-world price. I sip tonight to reflect on the past year, as I look forward to seeing him again this year at the tasting. Hopefully I’ll be replacing this bottle for the next event.

Kathleen Anderson, ABC Fine Wine & Spirits wine supervisor

Follow me on twitter @ABCwinekat

Tannins; you either love them or hate them. Either way, they’re crucial to the texture of a wine, providing the structure and “backbone.” It allows for a drier finish and determines its body. Tannin is a naturally occurring compound found in the skins of grapes and is imparted to wine from barrels in the aging/fermentation process.  As a characteristic of wine, tannin adds bitterness and astringency, as well as complexity.  Once wine is bottled, changes continue to occur.  As wine matures, the tannins form long polymerized chains, which translates over time into "softer," more mellow and ultimately less tannic pours. Checking my cellar last week revealed that I’m fresh out of Lafite “82…so while we all wait for our futures to come of age, it might be wise to get our hands dirty- or at least our decanters.  

Our aerating glass friends have the noble duty of moving a liquid, such as wine, from its original vessel (the bottle) into another vessel (the decanter) which allows for a resuscitated and aerified wine. By exposing wine to oxygen, the tannins oxidize into compounds that are polymerization-prone. The process of decanting uses oxygen to partially mimic the effect of aging on tannins.

Ready for your quiz yet? First, let’s reiterate the bottom line: the purpose of aging is to “tame the tannin” and to make wine consumption a more enjoyable sensory experience. When aged wine is not available, decanting can save the day (or at least the dinner party!)

Some grape varietals are more tannic than others. The highest in tannins tend to be Cabernet Sauvignon, Nebbiolo (Barbaresco, Barolo), and Syrah. Our Block 426 Cabernet Sauvignon Chalk Hill is a youthful wine that is perfect for trying a hand at decanting! 

If you have chosen a wine with any of these grapes, chances are you need to whip out your decanter.  The experts at Wine Spectator offer these thorough instructions on the next steps of decanting:

1. Set the bottle upright for 24 hours or more before drinking, so the sediment can slide to the bottom of the bottle, making it easier to separate.


2. Locate a decanter or other clean, clear vessel from which the wine can easily be poured into glasses.


3. Remove the capsule and cork; wipe the bottle neck clean.


4. Hold a light under the neck of the bottle; a candle or flashlight works well.


5. Pour the wine into the decanter slowly and steadily, without stopping; when you get to the bottom half of the bottle, pour even more slowly.


6. Stop as soon as you see the sediment reach the neck of the bottle. Sediment isn’t always chunky and obvious; stop if the wine’s color becomes cloudy or if you see what looks like specks of dust in the neck.


7. The wine is now ready to serve. Discard the remaining ounce or two of sediment-filled liquid in the bottle.

What’s that you say, you adore your tannins? Well, there are numerous debates on all sides of the wine, restaurant, and hospitality industries as to when and how long to decant, if even at all. It all depends on your palate preferences, but some wines really do require a good decanting. Sommeliers recommend an hour for young reds (around 3 years and younger) and two to three hours for older reds (over 5 years). My suggestion is to gather as much information as possible about the wine you have chosen. Visit your ABC Wine Consultant for expert advice on the exact bottle you have chosen. Happy decanting! 

Heather Burton, ABC Fine Wine & Spirits Wine Consultant 

Follow me on Twitter @abcwineheatherb

The subject of this week's blog is more than a mouthful. Though its 6 x 46 size is quite diminutive by today’s standards, the name is certainly quite a bit to get out at once. The extended name does tell you everything you need to know about this wonderful Nicaraguan puro. Straight Ligero means that all of the tobacco in this cigar comes from the top of the plant. This means that since the top of the plant receives the most sunlight and is harvested last, it is these corona leaves that contain the most intense flavors. Jalapa refers to the region in Nicaragua in which the tobacco is grown. Jalapa is well north of Esteli and Condega and lies just on the edge of Honduras.

I know what you are thinking. You are saying to yourself, “There is no way I am smoking a Nicaraguan Puro cigar made from nothing but the most intense leaves of the plant." Fortunately for those of you who don’t want to knock yourselves out or spend the next week tasting your cigar, this beauty hails from Jalapa. Jalapa is the northernmost tobacco region in Nicaragua and also provides the milder strains of tobacco. Now, don’t kid yourselves. This cigar is still a solid medium-bodied smoke but the region, known for its wonderful sun-grown wrapper leaves, makes this Oliva stick a wonderfully balanced cigar.

The thing I love most about this cigar is its soft and balanced pepper notes. There is no way that the same could be said for a cigar made of Esteli Ligero, but Jalapa makes this possible. It’s a delicious warm smoke that provided me with a pleasurable hour of relaxation.

I did smoke this cigar on a cold Florida night. Those of you who live above the Mason-Dixon Line, you will certainly find my definition of cold to be quite humorous. I know that here in the Sunshine State we only get a few days of winter each year, but 38 degrees is arctic conditions for this thin-blooded Florida boy. As I shivered and puffed away, it was the balanced flavors that kept me sitting on my back patio. There was mild cocoa, a hint of coffee and some rich earthy notes, but it was that perfectly muted pepper that kept me wanting more. It never edged toward the sweet side of the spice wheel which was fine with me. The construction of the cigar was perfect and though the wind blew quite briskly, the burn was even all the way through.

As the cigar approached the final third and my hands edged ever closer to full frostbite status, I reluctantly set it down. Well, I may be exaggerating about the frostbite, but I really hated to put this cigar down. Fortunately for me I have another one in my humidor and when things warm up I think I will enjoy it as a breakfast smoke. This would make for an excellent morning cigar if you are looking for something above the mild category. I also encourage all cigar smokers to give the Jalapa Ligero a try if for no other reason than its unique components. It proves that not all Nicaraguan cigars have to be nicotine-laced black pepper bombs. Just think of this one as a pepper firecracker.

Chris Gwaltney, ABC Fine Wine & Spirits regional manager and certified tobacconist

Follow me on Twitter @abccigarchris

I have been into sours a lot lately. There are a few beer styles that produce a sour taste, but there is one that goes as far as adding a hint of saline to that sourness: the Gose (gose-uh). 

It is a very uncommon style with only one or two in ABC-land, but I find it very refreshing especially on a hot summer day--like a nice lemonade. A Gose is consisted of half malted wheat and half malted barley. It is fermented with yeast and lactic bacteria to give it the sourness, and it is finished with coriander and light-tasting hops.

The saltiness come from slightly salty water used as the base for the beer. It originated in Leipzig, the capital of the German state of Saxony. It is known for a tall, firm head from the concentrated protein in the wheat, and it is often served in the traditional straight cylindrical glass or like the Berliner Weisse style with a shot of raspberry or woodruff syrup.

I prefer the puckering sourness. 

A while back, Sam Adams had a rare style series that featured a Gose. Currently, Anderson Valley features their Kimmie, Yink, and Holy Gose with a blood orange version. I have also had the privilege of sampling Westbrook Brewing Company’s highly rated and well done version of the style. The Anderson Valley Gose is slightly more salty but both have great flavor, and the blood orange version adds a wonderful citrus backdrop to the forward sourness. All three come in six-pack cans.

I have noticed a trend in sours to my liking. Evil Twin has one called Sour Bikini, which is a blend of their Bikini Beer Session IPA and lactic bacteria. Uinta has 21^st Birthday Suit, a sour wild ale, which is an ale fermented spontaneously with different souring bacteria. Goose Island has “The Sisters,” which are all farmhouse/wild ales with different degrees of funky and sourness.

If you like very tart beer, give the Kimmie a try and prepare for a lemonhead pucker.

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

Follow me on Twitter @abcbeeradams

Once again ABC Fine Wine & Spirits is very proud to host Tampa Bay’s favorite wine and food tasting event, Einstein on Food & Wine, which is held annually at MOSI (Museum of Science and Industry) on East Fowler Avenue in Tampa.

This year marks the 20^th annual celebration and will be held on Saturday, January 17. There will be over 50 tables of wine and spirits to sample from, as well as food from over 30 of Tampa Bay’s best restaurants and caterers. Not to mention beer and cigars outside. Look for a lot of other surprises too!

Tickets   

$60 for MOSI members in advance

$75 for non-members in advance

$85 if purchased after January 10th

$125 for VIP tickets (including early access)

Time

7 p.m. - VIP admission to MOSI

8 p.m. - general admission

10 p.m. - indoor tasting finishes; everyone moves outside for beer, cigars, food, dancing and fireworks until midnight.

This event promises to be bigger than ever! All proceeds go toward MOSI and the wonderful work it does in the community. For further information, click here or call (813) 987-6000.

Why MOSI?

• MOSI is the nation’s 6^th largest science center


• MOSI is a national leader in experiential science education


• MOSI is the proud winner of the 2009 National Medal for Museums by the Institute of Museum and Library Services, the nation’s highest community service honor for museums


• MOSI is the leading science center in the country in summer science camps


• MOSI is the only science center in the nation with a head start program


• MOSI is the only science center in the nation with a partnership school on campus

Einstein on Food & Wine has provided $2.1 million of funding to MOSI for science education programs and community scholarships. 

Thank you for your support of the 2015 Einstein on Food & Wine! 

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

In 1989, a successful négociant carrier in Bordeaux, Jean-Luc Thunevin and his wife Murielle Andraud, bought a 0.6 hectares (1.5 acres) plot in Saint-Émilion between Pavie-Macquin and La Clotte, and a former garage to be used as a winery.

That's when Château Valandraud was born.

The name is as much geographic (Val: Vallon de Fongaban) as it is sentimental (Andraud: Murielle’s family name).

The first vintage was released in 1991: 1,500 bottles, priced at less than $20. 

Exemplified as a typical "micro-château," Valandraud was given 96 points for the 2009 vintage and 97+ points for the 2010 by The Wine Advocate, and its price approaches $400.

Château Valandraud was promoted 1st Grand Cru Classé in the 2012 ranking of the great wines of Saint Émilion, just 20 years after its first vintage! Unprecedented! And even more importantly, with Valandraud, a new appellation of origin "un”-controlled was born: the “Garage Wine!”

This kind of success and ultimate achievement would have been enough for most people, but not for the true artist. The true artist does not work for fortune or fame, but for the love of what they create. For that reason they are never satisfied and always innovating, breaking the boundaries, pushing the limits.

And that is the nature of Jean-Luc; the restless “bad boy” of Saint Émilion has looked beyond his native Bordeaux into the ancient, but newly re-discovered, wine region of Roussillon in Southwestern France.

The new Thunevin-Calvet winery is located in Maury, the first building at the entrance of the town. The ruins of the mysterious Cathar castles (Quéribus and Peyrepertuse) close by, with their thousand years of history, add to the majesty of this outstanding, unspoiled natural environment.

The town of Maury gave its name to the appellation for sweet fortified wine, but Maury is today just one of many outstanding wines produced here and the only sweet one. The focus is on full-bodied, dry reds from old vines Grenache Noir and Carignan and high-altitude Syrah, as well as crisp whites from Grenache Blanc and Macabeu.

The following five outstanding wines from domain Thunevin-Calvet are now available at ABC Fine Wine & Spirits:

Thunevin-Calvet Maury 2007 and 2008

Thunevin-Calvet Cuvée Hugo 2008

Thunevin-Calvet Les Dentelles 2008

Thunevin-Calvet Cuvée Constance 2010

Read more about the Thunevin-Calvet winery in the upcoming edition of the Wine Journal, in stores March!

Atanas Nechkov, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwineatanas 

With another year safely in the books I wanted to take a quick look ahead and wonder what the new year may have in store. I was trying to remember some of the things I wrote last year at this time, as far as wines I wanted to drink more of in 2014. The place I most thought I should drink more wine from was Chile…so I did. Boy, am I glad I did! What I discovered, like many of you also did, were some incredible wines for a terrific price.

The first such wines to catch my attention were the wines from Casas del Bosque. This winery was founded in 1993 and their winemaking philosophy is simply to produce high quality wine. Well, I suppose that would be the hope of many wineries around the world, but certainly is not always attained. At Casas del Bosque it absolutely is achieved and in many cases surpassed…get it, many cases! Their production of wines that ABC carries include Chardonnay ($16.99), Sauvignon Blanc ($12.99) (which is really delicious), Pinot Noir ($14.99), Cabernet Sauvignon ($16.99) and a stellar Carmenere ($12.99); they also make a Riesling and Syrah. The Carmenere from Casas del Bosque renewed my faith in this grape variety the first time I tasted it. Wonderful aromas of cherry, cedar and a touch of lavender with flavors of ripe black cherry, tobacco and spice combined with a balanced, long finish. I hadn’t tasted (or wanted to taste) a Carmenere for quite a while, but this wine has me looking forward to finding another one as good as this.

My other new favorite wine from Chile is the Grand Reserve Cabernet Sauvignon from Santa Isle ($15.99). This has to be one of the best buys in Cabernet Sauvignon to come along in a very long time. A muscular, full-bodied Cabernet that is the perfect wine to partner with a grilled steak of your choice or when you’re just in the mood for a great big glass of red. 

My wine hopes for 2014 came true in flying colors. Now what to do about 2015? I am lucky enough to have been invited to take a tour through wine country in South Africa in a few weeks--so for 2015 I think I will start there. Like Chile, I don’t really spend enough time or energy seeking out the wines of South Africa, so this will be one of my 2015 resolutions: to better understand and appreciate the wines of Stellenbosch, Paarl and the other wine regions in South Africa. I will let you know how it is going, as I look ahead to the next great wine discovery! 

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena 

In the year 2015, you can have your cake, eat it too and stay on track with your healthy resolutions. Well, maybe you can’t have literal cake and stay on track, but you can still enjoy wine, and to us, cake and wine are kind of synonymous. Whether you’re looking for a dry (therefore low sugar) white wine to sip while you follow your diet plan or you’re trying to make the switch to an organic lifestyle, the following options ensure that fitness and taste remain priorities. 

La Cappucina Organic Pinot Grigio

Made entirely from organically grown grapes, this wine exhibits mandarin orange aromas and citrusy flavors. Pinot Grigio is the lowest in sugar of the white varietals and therefore easiest on the waistline! Plus, organic means no pesticides or herbicides were used in the cultivation of the grapes, which means no yucky chemicals will be flowing through your veins! Pair with a baked filet of sea bass or a crispy appetizer of spanakopita for a fit-minded meal.

Skinnygirl Moscato

Being as sweet as Moscato is, one would normally warn away from this wine during a trial of nutritious eating habits, but Skinnygirl has a knack for solving high calorie wine issues. A little effervescence goes a long way on flavor. Pear, peach and mango make for a gentle and all together refreshing mouthful. An assortment of fresh fruits or a plate of crisp veggies with creamy vinaigrette would complement this moscato in a guilt-free way.

 Smirnoff Sorbet Light Raspberry Pomegranate

Infused with natural essences of tart pomegranate and juicy sweet raspberry, this 78 calorie per 1.5 oz. vodka is a must-have for anyone who’s health conscious. It’s smooth enough to drink on the rocks and sweet enough to pour into some sparkling water. This drink might be best all on its own, served as a replacement for diet debilitating dessert. 

Fleur Pinot Noir Carneros or Mondavi Pinot Noir Reserve 2011

A dry, full-bodied Pinot Noir might become your new best friend. Red wine contains the most phytochemicals, antioxidants and flavonoids, all of which work miracles in skin aesthetics, free radical prevention and even helps with boosting metabolism. Pinot Noir, however, contains the highest concentrations of resveratrol. This superstar antioxidant is an enzyme found in grape skins, and Pinot Noir blends usually contain more resveratrol than any other red wine. Drink these with anything from a hearty red sauce dish to seared pork chops or lamb.

 Ariel Cabernet Sauvignon Non-Alcohol

Some people resolve to drink less alcohol. For those brave souls, I present this Ariel Cabernet that’s brimming with black berry complexity, subtle tannins and a smooth finish. It’s still packed with all the metabolic benefits mentioned above and it’s low in sugar, with 65-80% less calories than other reds.  Grilled chicken or filet mignon serve this wine well.

In the year 2015, you can have your cake, eat it too and stay on track with your healthy resolutions. Well, maybe you can’t have literal cake and stay on track, but you can still enjoy wine, and to us, cake and wine are kind of synonymous. Whether you’re looking for a dry (therefore low sugar) white wine to sip while you follow your diet plan or you’re trying to make the switch to an organic lifestyle, the following options ensure that fitness and taste remain priorities.  

La Cappucina Organic Pinot Grigio

Made entirely from organically grown grapes, this wine exhibits mandarin orange aromas and citrusy flavors. Pinot Grigio is the lowest in sugar of the white varietals and therefore easiest on the waistline! Plus, organic means no pesticides or herbicides were used in the cultivation of the grapes, which means no yucky chemicals will be flowing through your veins! Pair with a baked filet of sea bass or a crispy appetizer of spanakopita for a fit-minded meal.

Skinnygirl Moscato

Being as sweet as Moscato is, one would normally warn away from this wine during a trial of nutritious eating habits, but Skinnygirl has a knack for solving high calorie wine issues. A little effervescence goes a long way on flavor. Pear, peach and mango make for a gentle and all together refreshing mouthful. An assortment of fresh fruits or a plate of crisp veggies with creamy vinaigrette would complement this moscato in a guilt-free way.

Smirnoff Sorbet Light Raspberry Pomegranate

Infused with natural essences of tart pomegranate and juicy sweet raspberry, this 78 calorie per 1.5 oz. vodka is a must-have for anyone who’s health conscious. It’s smooth enough to drink on the rocks and sweet enough to pour into some sparkling water. This drink might be best all on its own, served as a replacement for diet debilitating dessert.  

Fleur Pinot Noir Carneros or Mondavi Pinot Noir Reserve 2011

A dry, full-bodied Pinot Noir might become your new best friend. Red wine contains the most phytochemicals, antioxidants and flavonoids, all of which work miracles in skin aesthetics, free radical prevention and even helps with boosting metabolism. Pinot Noir, however, contains the highest concentrations of resveratrol. This superstar antioxidant is an enzyme found in grape skins, and Pinot Noir blends usually contain more resveratrol than any other red wine. Drink these with anything from a hearty red sauce dish to seared pork chops or lamb.

Ariel Cabernet Sauvignon Non-Alcohol

Some peopleresolve to drink less alcohol. For those brave souls, I present this Ariel Cabernet that’s brimming with black berry complexity, subtle tannins and a smooth finish. It’s still packed with all the metabolic benefits mentioned above and it’s low in sugar, with 65-80% less calories than other reds.  Grilled chicken or filet mignon serve this wine well.

Allie Smallwood

It's review time again and what I have selected for today is as unique as it is strong. The Camacho Triple Maduro is an all Maduro leaf power stick, that provides plenty of deep rich flavor to go along with its Honduran mule-kick to your senses.

I chose to tackle this monster at breakfast and I was prepared for the worst. I had my John Wayne coffee cup for inspiration.

So what is the secret to this powerful but delicious cigar? Well, we should start with its origins. Not to be confusing, but since Camacho was purchased from the Eroia family by Davidoff, many of the blends have been changed. Originally all of the tobacco in the Triple Maduro came from Jamastran, Honduras, which should tell you all you need to know. I have stated many times that if there is any place on the planet that closely mimics the terroir of Vuelta Abajo in Cuba, then it is Jamastran.

Davidoff dialed things back a bit by replacing the Honduran Habano wrapper with a San Andres Negra, and adding some tobacco from the Dominican Republic and Brazil to the filler. There is still Honduran strength and flavor, but it’s definitely not the monster it was when it was a Jamastran puro.

The first couple puffs gave me some sweet flavors of cocoa incorporated with some nice cedar and earthy notes. There is some mild pepper in the flavor, but the predominant taste is that of dark and rich tobacco.

As I smoked the cigar towards the halfway point, the chocolate flavors blended perfectly with those of coffee. It reminded me of dark chocolate covered espresso beans. If you have never munched on a handful of those things then you truly haven't lived.

I absolutely love the taste of this cigar. There isn't a lot of subtleness to it and I wouldn't classify the cigar as complex. If you like coffee and dark chocolate then you will enjoy this cigar.

I do appreciate the fact that the strength has been dialed back from super full-bodied to a nice medium to full. This greatly increases the number of people who won't be scared away from trying a Camacho Triple Maduro.

This is an excellent addition to our humidors at ABC and I know it will be welcome in yours as well.

Chris Gwaltney, ABC regional manager and certified tobacconist

Follow me on Twitter @abccigarchris

No it is not your breakfast cereal--at least not the malt I am talking about. Malt is one of four main ingredients in beer. Malt is defined as germinated cereal grains that have been dried in a process called malting to provide the fermentable sugars required to make beer and to make it "sweet."

The process of malting consists of soaking the grain in water until it starts to germinate. Then the germination process is halted by drying the grain with hot air while turning it for about five days. At this stage of malting you have green malt.

Confused on how this effects beer? From green malt, a large variety of malts are produced. The green malt is then kilned to the desired color and specification needed, ranging from very pale to black. The malting converts the insoluble starch to soluble starch and lowers the complex protein level, causing the nutrients needed for yeast to grow and develop, producing the necessary enzymes. For instance the lighter the roasting on the malt, the more enzymatic the grain is. These are called base malts and they provide the most extract potential. Some examples of base malts are:

• 2-row malt (a grain with two rows along the seed head)


• 6-row malt (a grain with six rows along the seed head)


• Pilsner (a pale malt with a sweeter flavor that produces a smoother, less grainy beer)


• Wheat (this malt can be used alone or added in small amounts to non-wheat beers for head retention)

Specialty malts are kilned a little longer creating almost a caramel flavor.

• Carapils (added for head retention and stability)


• Honey malt (adds sweet, toasted nutty flavors)


• Munich (increases body aroma and malt sweetness)


• Rauch (a smoked malt used in rauchbiers; has a peat flavor)


• Rye (adds spicy fruity flavors)


• Special roast (adds a biscuity flavor)


• Victory (adds warm toasted nutty flavors)


• Vienna (similar to Munich but not as intense)

The dark-colored malts are added to the base in small amounts to obtain color and enhance the flavor, but do not have enough enzymes to solely brew the beer as a base does.

• Chocolate malt (chocolatey brown in color, somewhat bitter and is used in brown ales, stouts, and porters; however it does not have a strong chocolate flavor as most would think)


• Black patent malt (almost burnt in flavor and very dark)

The type of malt used depends on the brewer. Some malts can be used individually or with other types, depending on what end result the brewer is looking for. What types would you choose? Tweet me @abcbeerheatherf!

Heather Fassett, ABC Fine Wine & Spirits beer consultant - Bradenton