Brew Hops & Wine Stops

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

The summer weather has started to creep into Florida, after a long three weeks of brutal winter with temperatures plummeting into the 50s. As we transition from shoes to flip flops and shorts to bathing suits, we also transition our drinking habits. We set aside the big bold reds and start to venture into the lighter, crisper wines. Now I am not saying we don’t drink any big reds, because around my house we still pop open some monster Cabernets with dinner by the pool. We all just tend to gravitate to nice light wines to go with our warm spring afternoons.

I have selected two regions to highlight their great warm weather sippers, Provence in France and Marlborough in New Zealand. The region of Provence has some of the most highly acclaimed and affordable rosés. Provence is the largest wine region that specializes in rosés worldwide--with the American consumer continuing to crave them, sales were up 40% in 2013. Two of our feature favorites are the Domaine De Paris which, at $10.99, is an amazing deal for a wonderful wine. The second wine is the Château Montaud which, at $12.19, is still a great bargain. Both wines are well crafted, with flavors of honeysuckle and red cherry with a creamy lush finish.

The second region is Marlborough in New Zealand, which is known as the top producer of Sauvignon Blanc in the world; it has the ideal climate for the grape to grow. The two wines that we are featuring for the category are Silver Beach and Jules Taylor. Silver beach is known by some as the ruby red wine because it packs a powerful grapefruit punch. At only $10.99, it is a tremendous value. The second wine is Jules Taylor Sauvignon Blanc, this vineyard was founded by the former winemaker from Kim Crawford. However, their wines are made in a much more handcrafted way. The wine is produced in small batches of high quality juice, and at $14.99 a bottle you are getting a great bargain.

Mike Love, ABC Fine Wine & Spirits wine consultant

Follow me on Twitter @abcwinemikel

Marlborough vineyards

There are hundreds of great summer wines - red, white and rosé – to try from all around the world, but right now I’d like to suggest three wines from The Better Half in Marlborough, New Zealand.

First of all there’s The Better Half Sauvignon Blanc. Summer and New Zealand Sauvignon Blanc is a natural, and this is a perfect example. Pale lime in color and with aromas of lime, melon and guava with herbal notes, the wine is bright, crisp and clean with good balance and a persistent finish. In short – all that you could desire from a Marlborough Sauvy Blanc. Pair with seafood, chicken and salad dishes.

For red wine lovers there’s The Better Half Pinot Noir. Pinot Noir is one of the best red wines for summer enjoyment – lighter, less tannic and yet still showing some complexity. This one is sourced from Marlborough’s Wairau and Awatere Valleys and offers bright violet aromas with some earth and spice tones, flavors of red cherries and raspberries, smooth tannins and a silky mouthfeel. Serve with picnic meats, roast beef and fresh mushrooms.

Finally, for those of you who allow summertime to make you more adventurous and daring, there’s The Better Half Gewurztraminer. I can’t beat the winemaker’s own notes on this little beauty of a wine:  “An intensely perfumed nose with characters of white rose and lychee. Palate – Luscious rich floral characters and flavors of baked quince mingle with underlying notes of ginger and mango with a lingering hint of orange blossom.” If that doesn’t make you want to rush out and buy a bottle I don’t know what will. Pair this with Asian and Asian fusion dishes.

Where does the name ‘The Better Half’ come from? Well first of all, winemaker George Elworthy uses his extensive knowledge and experience of winemaking in New Zealand and Italy to make sure he gets his grapes from ‘the better half’ of each vineyard. But ‘The Better Half’ is also a puckish play on words, as Elworthy is also the husband of Jules Taylor, once winemaker for the well-known Kim Crawford wines and now for her own eponymous label which has been so successful in our ABC stores and elsewhere.

So don’t forget to take some chances this summer. And don’t forget to reach for ‘The Better Half’. Cheers!

Bill Stobbs, ABC Fine Wine & Spirits Wine Supervisor

Follow me on Twitter @abcwinebills

So, as I am on my whirlwind tour of North Florida in my new role as Wine Supervisor, I have been thinking about what my first “real” blog should be about.  After looking at the past two wine tastings in two nights, I decided to look more in depth at two white wines that would be great for Florida spring.  I brought back to my room the Jules Taylor whites that are available at ABC, Gruner Veltliner and her Pinot Gris.  Both grapes are a bit different than what we usually see from New Zealand, and here is what I think: I am very happy ABC picked up these wines.

I began with Gruner Veltliner, as it was the wine I knew the least about, so I read a little about it and found out the nickname is Gru Vee, which I found very entertaining so that is what I will call it from here on out. Gru Vee starts off with the smell of limes, if green had a smell this would be it! Not like grass green, but more like spring blossom green. The taste begins with the limey-citrus just as it smells, but then it follows with a great stone fruit center that is just refreshing.  The finish is crisp and I really enjoyed the taste. Just think—you can be Gru Vee all spring cooking out on the grill.

The second wine I tried was the Pinot Gris (no nickname could I find).  The nose of this wine was peaches, oranges and honeysuckle.  Talk about a Florida friendly wine! The taste is so clean and light; you could drink it with just about anything, think chicken, seafood, or pasta with white sauces. The stone fruit fills your mouth with that crisp finish that makes you want to take another sip.

All in all I think anyone looking for a food friendly Florida wine will appreciate both of these. So throw a couple cedar plank salmons on the grill and open either of these, or both of these (depending on the kind of night you want to have). 

Kathleen Anderson, North/West Wine Supervisor. Follow Kathleen on Twitter: @ABCwinekat

I resume my world beer tour ensconced on my couch in Blenheim, New Zealand at Moa Brewing Company. I am about to sample their Breakfast Ale.  They ambiguously put “ale brewed with natural flavors” on their matte black label, so I am in for a surprise.  I would say this is my first breakfast ale; I have had breakfast stouts, but this is definitely waned, and I do not expect
the usual coffee and oatmeal notes typical of a breakfast stout.

Appearance:  It comes in a forest green, caged twelve ounce bottle. It pours a vivid polished gold with a bone white head.  There are almost no bubbles, which is completely opposite what I expect given the caging, although the cork was very quick to pop when I removed to cage.

Smell:  There is a very pleasant, fruity aroma:  cherry sorbet, kiwi, watermelon and fresh cut  strawberries.  It is like a liquid fruit cup.

Taste:  It does not quite match the smell in terms of layered fruits, but it is crisp and not cloying.  It does take on a Champagne quality and it seems the cherry is dominant. That part seems a little one dimensional but there is a touch of hop bitterness in the finish to keep the sugar sweetness in check. 

It seems like a good “beermosa” to have with breakfast because of its “extra dry Champagne” taste.  
Look for this as well as Moa’s Pale Ale at your local ABC.   

Beer blogger Adam Shugan is still on his virtual world tour, tasting beers from just about  everywhere. He is the store manager at our Archer Road ABC in Gainesville.

While we usually try to stick to wines that we sell at ABC in these blogs, sometimes something comes our way that knocks us for a loop and we have to talk about it. That’s the way I feel about Jules Taylor Marlborough Grüner Veltliner 2011 from New Zealand.

            It came about like this – about a month ago I wrote about the delicious Jules Taylor Marlborough Pinot Gris 2010. In that blog I happened to casually mention that I would be interested in trying their Grüner Veltliner, a grape variety that I’m particularly fond of. Well, the good people at Jules Taylor Winery happened to read this and soon afterward I received a tweet in which they kindly offered to send me a bottle to sample. (You come across some of the nicest people in the wine business!)

            Grüner Veltliner is originally an Austrian grape variety and I have fond memories of traveling around Austria a few years back trying as many as I could. It’s beginning to have a cult following here at the moment – mostly in Manhattan and San Francisco, but that’s where these followings usually start. When I read recently that New Zealand was beginning to make Grüner as well I was intrigued. Yes, making wine from somewhat unusual grape varieties is always a gamble, but from what I’ve experienced of New Zealand’s aromatic whites it seemed to me to be a fascinating idea.

            I couldn’t wait to try it, but held off until the weekend – Father’s Day as it happened – in order to give the wine my full attention. I drank it outdoors because the wine just seemed so right for our beautiful Floridian weather. I became a fan with the first sip. It had a delicate but wonderfully perfumed aroma of peaches with pleasing floral notes. The stone fruit notes carried through on the palate with just a hint of mandarin, and a very rich, smooth mouthfeel. It was a true delight!

            So - is Florida ready to enjoy Grüner Veltliner from New Zealand? I truly hope so! All you Grüner fans, all you millions of fans of New Zealand wine – help me start the Revolution. Email me, tweet me – let me know what you think!

Bill Stobbs, ABC Wine Supervisor

(Follow me on Twitter at abcwinebills)

Somehow I missed the announcements! I didn’t realize it was in our stores until one of our Wine Consultants mentioned it to me. I’m talking about Jules Taylor Marlborough Pinot Gris.

            We’ve been carrying the Jules Taylor Sauvignon Blanc and Pinot Noir here at ABC for a few years now. The wines are absolutely gorgeous – everything you’d expect from these grape varieties and more! But I’m always pleased to introduce people to some of the other wonderful wines from New Zealand – both red and white.

            Jules Taylor grew up in the famed Marlborough wine region at a time when winemaking was just getting underway there. She did not plan initially to be a winemaker but with study and working in vineyards around the world, as well as being mentored by such people as Kim Crawford, making wine became her passion. Her first wines were produced in 2001 – Pinot Gris and Riesling. Shortly afterward came Sauvignon Blanc, Pinot Noir and Rosé. Some years she will also make Chardonnay, Grüner Veltliner (I would love to taste her version of this favorite varietal of mine!) and Late Harvest Sauvignon Blanc. Arneis is also in the pipeline, it seems.

            With grapes sourced from the Wairau and Awatere sub-regions of Marlborough, the Pinot Gris is wonderfully fresh and vibrant and shows nice complexity. Using both wild and malolactic fermentation, the wine is pale straw in color, with lovely aromas of honeysuckle, pear and white peaches. It makes an excellent aperitif, or pairs well with seafood, light pastas, chicken and Asian cuisine.

            Try a bottle or two soon – you won’t be disappointed!

(Note: I'm in Italy this week to taste some wine in Piemonte and Tuscany and visit a few wineries that will be new to me as well as a few old faves. Stay tuned….)

Bill Stobbs, ABC Wine Supervisor

(Follow me on Twitter at abcwinebills)

          So you love New Zealand Sauvignon Blanc? Who doesn’t! To be truthful, although some of course are better than others, it’s difficult to find a bad one. In another way, though, it’s a shame that Sauvignon Blanc from New Zealand gets so much attention while many other great Kiwi wines are ignored. Their Pinot Noir is getting some well deserved consideration, yes, but last year during a visit to New Zealand we also tasted some absolutely delicious, world class Pinot Gris, Viognier, Riesling, Gewürztraminer, Verdelho, Chardonnay, and even some Arneis among the whites, and up in Hawkes Bay especially some fantastic Syrah, Cabernet, and Merlot. (I’m hearing, too, that New Zealand Grüner Veltliner may be the next big thing.) Many of these, unfortunately, are difficult to find in our local market, at least until we see a greater demand.

            In the meantime there’s Villa Maria Cellar Selection Sauvignon Blanc 2010. Villa Maria prides itself in being the most awarded winery in New Zealand. And although one of the largest, it’s still family owned. Most of us are very familiar with the entry level Private Bin Sauvy – the 2010 was awarded 90 points by Wine Spectator while we were visiting (good cue for a party). The Cellar Selection is a step up again in quality. The fruit is sourced from the justly famous Awatere and Wairau Valleys of Marlborough, and are harvested in the cool of the night to ensure it arriving at the winery in pristine condition.

            The winemaker’s notes read –

            A beautifully intense and lively wine, overflowing with aromas of ripe gooseberry, melon and passionfruit with hints of grapefruit, lime and nettles. The wine is mouthfilling and juicy with vibrant fruit and fantastic mid palate richness and weight, finishing rich and racy with excellent length and crispness.

            By all means, you should treat yourself to this lip-smacking wine. It pairs well with shellfish, white fish, and even salmon – especially when they have a citrus or garlicky sauce – as well as most Asian cuisine. Enjoy!

Bill Stobbs

ABC Wine Supervisor

(Follow me on Twitter at abcwinebills)