Brew Hops & Wine Stops

Showing posts with label Food and Drink. Show all posts

The Wine Spectator, Wine Advocate and Wine Enthusiast are all familiar names to American wine lovers. We rely on these publications to help us sort through the seemingly endless choices when trying to select a bottle of wine. An outstanding score from one of these wine reviewers is a near guarantee that the wine will sell out quickly.

If I inform one of our guests that a wine was awarded Tre Bicchieri from Gambero Rosso I usually get that look like I'm speaking a foreign language to them...and I guess I am.

Gambero Rosso is the Italian publishing and training leader in the field of wine and food. Each year Gambero Rosso publishes a wine guide know as Vini d'Italia. For the 2015 edition their experts have managed to taste 45,000 wines from over 2,400 wineries. Rigorous blind tasting and evaluations are made, not by individuals, but by a panel of wine experts. Wines are not given points but instead are awarded one, two or three glasses. This year out of the 45,000 wines tasted there were 423 given the award of Tre Bicchieri (Three Glasses, the top award).

Gambero Rosso as I mentioned is not just a publisher of wine information. For more than 28 years they have supported Italian wineries in their effort to expand internationally. This year the Gambero Rosso Tre Bicchieri World Tour 2015 makes a stop in Miami. The tour has already visited Zurich, Warsaw, Oslo, Copenhagen and Stockholm, as well as New York, Chicago and San Francisco. After Miami, the tour will move on to China in May and then end up in Helsinki this June.

Giravolta

On February 3, the Gambero Rosso Tre Bicchieri World Tour will stop at the Coral Gables Country Club in Miami. I will be attending and proudly pouring one of the elite 423 wines awarded Tre Bicchieri, Giravolta Primitivo di Manduria.

If you are not familiar with Giravolta, it is 100% Primativo from the Puglia region of Italy. It has intense aromas of red berries with cocoa and Asian spices. It has been one of my favorite wines for years and now I can with pride say this wine has Tre Bicchieri.

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

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

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

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

I was honored and excited to host my first beer and cheese pairing party this past week. A very affluent husband and wife approached Daniel Eddy, the wine consultant for ABC on Newberry road in Gainesville. They explained that their sons-in-law were flying in from Denver and Atlanta with their wives for Thanksgiving and were very craft beer savvy. They wanted to host a surprise craft beer and cheese pairing party as an early Christmas present. Dan immediately referred them to me as the perfect candidate for delivering a great and memorable event.

They came to me and requested I pick out six six-packs of different beers and the cheeses that corresponded with them. Knowing that the two men were coming from big craft beer cities, I knew I had to pick some fun and special beers. I scoured my shelves for unique styles and found the ideal ones. The first was Anderson Valley’s The Kimmie, The Yink, and The Holy Gose with Beemster soft goat cheese. The mildly sweet taste of the cheese complements the salinity of the Gose. Next was Founder’s Dirty Bastard Scotch ale with Boar’s Head cream havarti. The buttery, slight sweet body of the cheese goes well with the rich maltiness of the ale. Third was Two Brothers Heavy Handed Wet Hopped IPA highlighting Cascade hops with Old Croc sharp cheddar. The tangy, robust taste of the cheddar marries with the floral, bitter hops of the IPA. Fourth was Two Brothers Atom Smasher oak aged Oktoberfest with Boars Head gruyere. The forward light fruitiness and nutty finish of the cheese pairs with the caramel maltiness and vanilla notes from the aging of the lager. Fifth was Bell’s Special double cream stout with Laura Chenel chevre. The earthy tartness of the chevre plays well with the sweet roastiness of the milk stout. Last was Harviestoun Old Engine Oil porter with Cashel blue cheese. The bold, salty flavors of the blue cheese go great with the dark malts and coffee notes of this beer.

I arrived at the two-story house in Gainesville’s Golf and Country Club and was told to come to the side garage to keep the surprise alive. The couple, along with their two daughters and husbands, their third daughter and a family friend, happily greeted me. We exchanged greetings and they tried to guess why I was there. Finally, the surprise was revealed and everyone got really excited. Everything was done perfectly. Each person had his or her own paddle with six four-ounce flight glasses for each beer. The cheese was elegantly displayed on wooden cheese boards with each cheese named so the guests could distinguish them. I sat at the head of the table and gave a brief speech on each beer, what the style was, some tastes to expect and the proper cheese to pair with it. There were beer bratwursts and smoked sausages along with spicy pickle chips and an assortment of olives. Everybody had a great time and the guys talked about their favorite beers and breweries from the cities they were from. It ended quickly and they all thanked me for my services. I hope I get this opportunity again!

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

Follow me on Twitter @abcbeeradams

Two days before the great turkey shimmies down your chimney to leave gifts, toys and….wait a minute, wait just a minute…whoa, holy holiday overload! Working the last three months to prepare for the next five weeks must be getting to me a little--same with some of you I’m sure. Though the big bird won’t be sliding down the chimney, he will sure be getting in the fire one way or the other on Thursday. We’re going with the oil-less turkey fryer, or infrared method, for one our birds, and the other is getting butterflied, then tossed on the grill. We have done birds in the regular turkey fryer in the past, but what a mess you’re left with and then you have 25 pounds of turkey fat diluted oil that I have no use for…infrared is the way to go. I also find that when you cut out the backbone, spread out the bird and place it over the dressing, the results speak (taste) for themselves and it cuts down on the cooking time by about thirty percent! Plus it leaves the oven available for the other 20 dishes we’re preparing for our dozen or so guests.

Later today I will be making a run to my local ABC to grab a case or so of wine for Wednesday and Thursday…what they are, I haven’t yet decided. I guess the easy, or typical, would be Pinot Noirs and white Burgundies, which are always good choices. This year I am thinking of going with the Nestor Greco di Tufo from Tenuta Cavalier Pepe ($18) and for the red wine, a wonderful Barbera d’Asti from Pavia, La Marescialla ($27). This delicious red wine from the Piedmont region of Italy is just over the top with rich, ripe flavors of plums and blueberries and black fruits. It is not a wine that is going to overwhelm the holiday meal; it is really a perfect complement to the entire table. If you have not had a chance to enjoy the Greco di Tufo from Cavalier Pepe, this would be a good time give it a try. A flavorful wine with notes of mineral and citrus, fresh and aromatic with a very long, intense finish. A terrific wine to drink while you’re preparing the meal, as well as serving with your Thanksgiving dinner.

If you have already picked out your wines, then give these a try another time, but if you are a last minute shopper like so many others, then I highly recommend these two Italian beauties. Either way, I hope you enjoy a wonderful Thanksgiving Day with those family and friends that mean the most to you.

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

Outdoor lunch in Cape Town, South Africa

We’re just inches past Labor Day and some folks are already thinking autumn. But I say, “Don’t put that grill away yet!” There’s still a lot of warm weather to enjoy, especially here in Florida, and even as temps start to cool there is still enjoyment to be had, courtesy of your outdoor grill!

We Americans, of course, love our grills and barbecues. And these days it goes way beyond the hot dog and hamburger fare of yore. We all have our closely guarded secrets and recipes, our own arcane rituals that all go together to produce the perfect grilling experience.

But the big news is–we’re not alone! Among other countries, Australia, New Zealand and South Africa also have their own distinct cultural traditions of outdoor cooking. And they also have a wide variety of wines that make outdoor dining complete.

Australians, for example, spend as much time grilling and barbecuing as anyone, and these days it is so much more than “shrimp on the barbie.” Modern Australian cuisine has moved away from its British roots (though meat pie with sauce, and fish & chips are still popular) and has now become a fusion of many cultural styles. As a country/continent surrounded by water you can bet there’s an ocean or two of delicious seafood available to grill. Asian and many other cultural recipes have also been adapted to their needs, and there are many indigenous delicacies to sample as well–kangaroo burgers and smoked wallaroo anyone?

Preparing the Barbie in Clare Valley, Australia

I hardly need add that although Australians love to sink a few tinnies (cans of beer) during the course of their barbie, there are also many great Australian wines to enjoy as well. The secret of enjoying Australian wine is to spend just a few dollars more and bypass that glut of entry level “critter wine” that’s floating around out there. Your local ABC wine consultant can help you choose.

Just as the word “barbecue” (derived from the word “barabicu” found in the languages of the Taino of the Caribbean and the Timucua of Florida) translates as “sacred fire pit”–so that principle method of cooking among Maori of New Zealand, the hangi, means “earth oven.” Before the arrival of the Pakeha (fair-skinned people) Maori had no metal or earthenware containers, so they could only prepare their food by roasting, baking or grilling using wet steam or smoke. The preferred method for large gatherings was the hangi in which a pit was dug and filled with stones which were heated by a large fire. The food was wrapped in leaves or sacking and then covered over with earth for several hours to cook. (It’s an involved process but if you are ever tempted to lay your own hangi you will find detailed instructions at www.maorifood.com.)

Outdoor lunch at Cloudy Bay, New Zealand

Traditionally Maori made no wine or spirits, due largely to the fact that they had few containers to keep it in, and gourds gave distilled or fermented liquids an unappealing odor. But now there are an amazing amount of first-class wines from New Zealand that are particularly adapted to outdoor sipping. How about a delicious New Zealand Sauvignon Blanc or Pinot Noir?

In South Africa the name is braai, which is the Afrikaans word for barbecue or grill. Traditionally, they grilled using wood, and although (like everywhere else) charcoal and briquettes are now often used, there is a strong back to wood movement. I should add that gas grilling is frowned upon in general. As in many other countries, the braai is usually the preserve of the male, especially during social gatherings. The men stand around the braai and talk and drink while the person in charge grills boerwors (sausage), sosaties (marinated chunks of meat on a skewer), kebabs, marinated chicken, pork, lamb chops or steaks. Fish and crayfish are also popular.

Whether you call it a braai or a barbecue, the wines of South Africa are also outdoor delights. Once again, check with your nearest ABC wine consultant for suggestions. And here’s hoping you will continue enjoying your outdoor grill for weeks and months to come–along with a bottle or two of fine wine, of course!

Bill Stobbs, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinebills

As I get older the seasons seem to fly by faster than ever. I can't believe it's already Labor Day. Growing up I was never a fan of Labor Day. It signaled the end of the carefree summer and the beginning of the rigorous back to school routine. My family would celebrate Labor Day every year but my memories of the holiday were centered around hamburgers and Oscar Meyer wieners on the grill. Throw in a cooler filled with the king of beers and you have a holiday celebration worth forgetting.

Today I plan on celebrating the social and economic achievements of American workers with a bit more pizazz. My game plan is simple. As summer comes to a close, it also brings along some of the best foods of the entire year. The farmers markets in Florida are brimming with tomatoes, peaches, berries, melons and much more. If you can combine the bounty of local produce with a juicy steak and a couple of good bottles of wine, I guarantee you a successful backyard get together.

So what kind of wine will I serve? Glad you asked. When choosing wine for a diverse group of people I look for wines that have what I call crowd appeal. These are typically well-balanced, fruit forward wines with enough complexity to get people talking about them around the picnic table.

No party is complete without a sparkling wine, so make sure you have at least a couple of bottles on hand. Collalto Spumante Rosé is a wonderful wine to start your festivities and also works well with whatever fruit based dessert you might serve.

Since we are outside you'll want a refreshing white wine. Nothing too high in alcohol. Try serving a good quality German Riesling and see how many of your friends comment what a good choice you made. Thanisch Bernkasteler Badstube Kabinett is my wine selection for today.

We are going to need a big red for the steaks but once again the wine must not be too heavy. Giovanna Tantini Ettore is produced mainly from Corvina with a small percentage of Cabernet Sauvignon and Merlot. I drank Ettore with the steaks pictured and it was a match made in heaven.

If you haven't purchased your Labor Day wine yet don't worry. ABC is open all day with summertime savings.

Paul Quaglini, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinepaulq

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

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

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

A piece of Italy just a little closer to home.

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

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

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

Michael enjoying his dinner our second night at Eataly.

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

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

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

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

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

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

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

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

Many wine drinkers have already thrown out the old rules of what wine to pair with what food. If you are still old school and insist on drinking white wine with fish, chicken and pasta or only drink red wine with red meats and tomato sauces, this blog is for you!

Yes, I understand why and where these rules developed. A hearty Cab tastes great with a rare steak. The fat breaks down the tannins…or do the tannins break down the fat? Who cares? And yes, a full bodied CA Chardonnay is perfect with that chicken alfredo. Both have a creamy texture, neither overpowers the other. And Gewürztraminer with spicy Thai food—yes, pairing opposite flavors does work. I’m here to mix up the rules! Let’s get started.

How many of you only drink reds? Lots I am sure. I meet those people all day, every day. So what do you pair with that chicken or fish dinner? Go red, but go light. How about Pinot Noir or Gamay? You still get the red wine you love, but the tannins are a little softer, the flavor a little lighter—perfect choice! And maybe you have roasted root vegetables with that white meat—how about an earthy red Bordeaux? Sounds good to me.

Now what about people that only drink whites, but are huge carnivores? Try a full bodied Chardonnay or white blend. Let’s also look at the side dishes or sauces that you will be serving with that steak. Maybe you have an asparagus side, Gruner Veltliner pairs perfectly, so try that with your steak dinner.

Summer is here. Maybe you are eating super light. What can you pair with that tomato and cucumber salad that isn’t light and white? Remember that tomatoes are high in acid and there is lots of flavor from the citrus or vinegar in your dressing. Wine Education 101 says Italian Tuscan reds pair perfectly with tomatoes. So, open up that Chianti, Brunello or Tuscan blend, pop it in the fridge for 20 minutes to bring the temp down to 55-60 degrees and drink up. That salad never tasted better.

The only rule you really need to remember is, “Drink what you love.” The food, the company, the atmosphere, the wine—it will all come together perfectly!

Bill Knowles, Boca Raton wine consultant

Follow me on Twitter @abcwinebillk.

I have a good friend who is a master at taking cuts of beef, pork, chicken, sausages or about any meat product and turning it into smoked barbeque heaven. I am pretty well versed in the ways of the kitchen and gas grill, but even with his help in trying to make me an accomplished “smoker," I just haven’t gotten the hang of it yet. Now this has not kept me from cooking up racks of baby backs or St. Louis ribs--I do it all the time. After I pull off the membrane on the back of the rib I apply liberal amounts of my son’s special dry rub to each side of the rack. I let the rub work itself in for about 30 minutes and then set the rib on a cookie sheet in a preheated 200 degree oven ( I use convection ) for four hours. Then the ribs get wrapped in foil until they cools, about 30 minutes, and then into the fridge until I need them. The rest is pretty easy, I have a four burner gas grill with cast iron grates, which are great because they really retain the heat--perfect for indirect grilling. I turn the burners to each end on high until it gets to 400 degrees, set the ribs on the two middle grates and let them heat through…about 10 minutes on each side. By using indirect heat, there are no worries about flare-ups that could burn the ribs. The dry rub we use has a little dark brown sugar in it and will quickly turn black and grisly if it catches fire from a flare-up, and I certainly don’t want that!

Now that’s what I have to do until I learn how to use my smoker. What I don’t have to learn is what wines are really good with my barbequed ribs. After much enjoyable trial and error I have found a couple very good wines to drink while the ribs are grilling, and some to go with them at the table too. My go-to wines right now are the Petite Sirah from High Valley Vineyards ($16.99) and Playtime Red ($9.99) from Lake County in northern California.

The Playtime Red is a crazy blend of Zinfandel, Grenache, Petite Verdot and Barbera, but somehow this odd collection of red varietals turns into a red wine bursting with ripe fruit flavors and hints of spice that are barbeque's best friend.

The High Valley Petite Sirah is a much bolder wine than the Playtime and will stand up to anything you can think to spice up to smoke and grill. It is one of those wines that will stain your teeth and warm your very soul!!

Now there are many good wines that will go with your outdoor cooking this summer, but these are two that I really enjoy. If you know of any others that you would recommend, comment below and I’ll pass it along.

Ken Amendola, ABC Fine Wine & Spirits wine supervisor

Follow me on Twitter @abcwinekena

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Brew Hops & Wine Stops

Tre Bicchieri for Giravolta

Tampa Bay’s Pre-Eminent Wine Event – Coming Soon!

Have your wine and drink it too

Corkage fee? Don't mind if I do.

Beer Education a la ABC

Nebbiolo to Celebrate the Holiday

What’s Cookin’?

Hosting a Beer & Cheese Pairing Party

Last Minute Ideas

Piglets for Turkey Day

Cows 'n Cabs 2014

Beer + Cheese

Don’t Put That Grill Away Yet!

Don't Forget Your Labor Day Wine

Chicago, My Kind of Town!

Good Food, Good Friends, Great Wines

Updating the Rules of Food and Wine Pairing

Fire up the Smoker...or Grill!

Pulpo Gallego: A Galician Tapa

Pepperjack Barossa Red