The Official Introduction: "Rappel" - My First Homemade Wine

Merry Christmas! (a few days late)

Christmas Day: Cozy. Warm. Memories. Family. Surrounded by loved ones- celebrating and thankful. Tara’s homemade wine wrapped up under the tree.

But before I start giving bottles of it away as gifts, I better make sure it’s at least tolerably consumable!

The last blog on the homemade wine was October 31st- Step V: Bottling. I also tasted it once, just before Thanksgiving. My last memory from that tasting was, “…WAY too acidic…too young. Fruity; pleasant, but needs MAJOR mellowing out.

Today I grabbed a bottle off the rack, admired our labeling and foiling work, and cracked it open! Ryan poured it into the decanter to relax and open up for a couple hours before dinner. It is the color of beautiful burgundy rubies…very deep and dark…

Two hours later, I pour some into one of my Riedel Red Wine glasses (big, oval-y ones), and swirled it nervously. Well…bottoms up!

WOW!!! I have NEVER experienced such a noticeable change in a wine than during the 6 weeks this Cab has been aging. It’s amazing the difference!

BOLD. Polished. Smooth. Fruit forward. WOW, fruit! Cherries, raspberries, oaky-subtleness, with a decent finish! I can’t believe I am describing this same wine as “smooth”. Six weeks ago it was harsh, sharp, under ripe, acidic!

I am SO RELIEVED and happy!

~Introducing “Rappel”, by Tara Merry (a.k.a. Tara “Rapp”-Smith). (Get it? “Rapp”el??!) The inaugural batch, 2010 Cabernet Sauvignon, is made of 100% Australian Cabernet Sauvignon grapes; so it is on the fuller-bodied side of the scale, rich, and tannic.I am shocked. I am pleased. Cheers!...and Rappel!

Frosty December: A Perfect Time for Stout...

Stout...or Porter...or whatever you call it. According to countless sources, “There is no distinction! Maybe there was one day, but now the two terms are practically interchangeable.”

So fine, I don't care what you call it. I like it!

Yes, yes...now and then I feel the urge to blog on beer. I love stouts...especially in wintertime. Here are three 2010 highlights...

First, let's talk about Ryan's: 6 String Brew Works 2010 Homebrew Stout (-of-my-dreams). Yes, I added the "of-my-dreams" part, because it's true! It's gorgeous...not too sweet, not too bitter. Just chocolately enough, not overly coffee-ish or sweet. Perfect dessert-in-a-glass; or makes for a pleasurable sipping experience any time you want something a little heartier and special! This stout could easily compete with any high-end mainstream imperial stout.

Second, I was fortunate to savor a glass of Flying Dog's Wild Dog Barrel-Aged Gonzo (Porter) a few weeks ago at a local pub in Media, PA. It made quite an impression. Big-bodied, very dark beauty with licorice, spice, and everything nice! Whiskey and figs- oak characteristics like vanilla and caramel. It was a fabulous treat for a celebratory evening.

Third, Philadelphia Brewing Company's Shackamaximum...what a stout! We had it bottled from our local Wegmans. We were so excited to come across it, as we had tried it last year draft at a special limited tasting at Khyber bar in Philly. Dark, delicious, licorice, Hershey's Chocolate syrup. Maltiness and bitterness- perfectly combined. Too sweet for me to drink with dinner- but made GREAT dessert! Aside: Shackamaximum is named after Shackamaxon village, which was the Native American village that was once located where the Philly Brewing Co. now resides, in Philadelphia's Kensington neighborhood.

Cheers, brew fans, and Happy Christmas!
xo

Pics:
1)Ryan's: 6 String Brew Works 2010 Homebrew Stout (-of-my-dreams)
2)Sipping Wild Dog Barrel-Aged Gonzo :)

Thanksgiving was a whirlwind of loveliness...

I was surrounded by ones I adore, and initiated numerous cooking challenges!

We had a small Thanksgiving dinner, then welcomed a larger group for dessert. I took advantage of every opportunity to indulge in high caliber wines that I had been acquiring through the months and years. We decided to open a bottle of "Champagne". In quotes because it was actually a "Sparkling Wine" called Rainsong, from Oregon. (Those who know this wine and quaint, family-owned vineyard will heartily approve!) It is made by blending Pinot Noir, Pinot Meunier, and Chardonnay, followed by primary and secondary fermentations, aligned with th Methodé Champenoise (traditional method for making Champagne). It's a proven fact that it tastes even better when you use fancy-dancy crystal stemware, right mom?! (Gotta break out the Lenox once-in-a-while! Just don't BREAK it!) I have just recently found out that this small, precious winery has a program where you and your wino friends can buy a barrel of wine (makes ~25 cases), go over to the vineyard, bottle it, label it, then..bottoms up! Next time I visit Oregon I am renting a truck and driving across the country, so I can participate! :)

In addition, we cracked a bottle we carried back from New Zealand in June 2010. Wild Rock Pinot Noir originates in New Zealand's Central Otago Valley, the southern-most wine-making region in the world. As we traveled through the region, we tasted some of the finest new world Pinot Noirs on the planet. I love this wine, full of bright cherries and cranberries (no wonder it was so good with turkey dinner!!), herbs - especially thyme, and token pinot noir earthiness! Unfortunately for me, it has been impossible to find Wild Rock pinot within this State's borders (and neighboring ones, too!) since we opened the bottle; and believe me, I've searched! (For more on NZ Pinot Noir, check this out.)

We also opened a bottle of Buried Cane 2006 Chardonnay, from Washington State. Did you know that chardonnay is the most widely planted varietal in Washington? The best part of this wine is that it tastes like ripe Washington apples and mild butterinss and baking spices from the oak. I have actually re-purchased Buried Cane Chard since Thanksgiving, and paired with our celebratory "MBA-semester-#1-is-officially-over!" dinner on Monday night, consisting of pan-seared scallops and wild mushroom risotto (and it was GOOOOD)! Horray for having time to cook!

Try these out, or browse the wine shop and buy something totally random to try...like I did this past week! I actually ended up buying a bottle of Pinotage that I haven't tried before...but also selected especially so I could introduce you to that varietal if you haven't tried it! More to come.

Cheers!

Pics:
Top- Eager, virginal champagne crystal...on the verge of christening!
Bottom- A few of those I love who tolerate/embrace my wine passion...as long as I keep their glasses full. :)

Survived the First Semester...Time for Some Wine!

It's official...I survived the first semester. I can't think of a better reason to celebrate!

Things I did in the past 72 hours since turning in my last final (that I missed soooo much!):

-Picked up a book and read for pure enjoyment (The Story of My Life, Giacomo Casanova)
-Goal during break: finish the book

-Picked up my guitar and tried to remember my chords
-Goal during break: learn 1-2 (easy) Christmas songs for my own personal sing-along!

-Researched local non-profits
-Goal during break: Volunteer at a non-profit org I haven't worked with before

-Most importantly: started reaching out to friends and family that I've horrendously ignored for the past 4 months
Goal during break: Ensure that all appropriate persons know how much I love and miss them! Prepare them to be neglected once again in January.

-AND ALSO quite important...wrote a blog! I've been DYING to blog ever since Thanksgiving! I've tried some great wines, and it's high time I told you about it!
Goal during break: At least 2 blogs per week for the next 3 weeks!

Perhaps too ambitious, but you know me...

OK, so QUIT BLABBING and blog, already!

Where to start...how about a with a nice Meritage! I first discovered Murrieta's Well 2007 Meritage around this time last year. By April, I could no longer find it at PA Wine and Spirits stores, but to my surprise and delight, it resurfaced in October, and I promptly stocked up.

The name "Meritage" is given to those wines styled after traditional Bordeaux reds and whites, but grown outside that region.

The word "Meritage" was established for these wines in the late '80s, and is a combination of the words "merit" and "heritage". The "need" for the name came about as a way to differentiate this style's quality and craftmanship, versus other blends that have not been made under the specific stipulations of a Meritage. To clarify, red Bordeaux is a blend of Cabernet Sauvignon and Merlot grapes, with smaller amounts of Cabernet Franc, Petit Verdot, and Malbec. Similarly, a red Meritage must be made from at least two of these grapes (or the lesser known varietals St. Macaire, Gros Verdot, and Carmenère), with no varietal comprising more than 90% of the blend.
Murrieta's Well is elegant, exhibiting characteristics of the Bordeaux style: old-world subtleness, dark berries and plums, and oak-induced attributes like toasted graham crackers, chocolae, and licorice. It is smooooth and gorgeous. I'm not sure how when it will reach its prime, but I have a bottle on my shelf waiting for that day. I am having the hardest time walking past it without wanting to open it up! As an aside: The story/name of the winery is pretty kool too, and goes back to Gold Rush days. Joaquin Murrieta was a "Robin Hood" type (stole from the rich, gave to the poor). The wine estate was actually his home, centuries ago!

Anyway, with my love for the charming old-world French styles, I'm sure you're rolling your eyes over my obvious partiality towards all things Meritage!

Sante! It's good to be back blogging for a few weeks!

Pics:
1) Murrieta's Well 2007 Meritage
2) The actual well at Murrieta's Estate

What Shall We Drink with Thanksgiving Dinner?

I've been wanted to make some Thanksgiving recommendations...I hope you don't mind.

Tonight I was dying to open a bottle I've been saving for a year and a half...a pinot noir. I wanted to see what it's become since my birthday, 2009, when I last tasted it; AND I have been contemplating how nice it might be with Thanksgiving dinner!

We are super-impressed after re-tasting the 2007 Chaddsford, PA (LOCAL!) Pinot Noir.

Of course, many folks will be enjoying whites and roses on turkey day...and I will open one of them too. BUT... by now, everyone knows I am partial to Cabs and Pinots! This is the perfect season for a pretty pinot noir!

Refer to some of my prior blogs (SWEET CHEEKS, NZ PINOT) for some great ideas...be adventurous! Focus on light-medium bodied varieties. Ask your liquor store expert, or email/call me anytime.

So anyway, Chaddsford Winery proves that Pennsylvania pinots can compete! This wine rocks!

Cherries. Cranberries. Earth. Roses. Earth. Earth. Earth! This is why I LOVE pinots. It will work sooo nicely with roast turkey, as it won't over power. It will also go especially well with chestnut/mushroom stuffing. (I saw a great recipe in Wegmans magazine, although I will be sticking with a very traditional stuffing this year!)

Tonight, to test it out, I had it with simple grilled salmon, long-grain herbed rice, and broccoli. It complemented the heartiness of the fish quite well.

I know you are thinking, "That's nice, Tare, but I am a purist who prefers a white wine with my poultry. I say, "Go for it!" Try an UN-OAKED Chardonnay, Voigner, or Washington State or Alsace semi-dry (sec) Riesling, for a nice match.

Call or email for specific recommendations. Just yesterday, I got an email asking for a nice Thanksgiving Sauvignon Blanc idea. I am happy (and look forward to) offering advice.

Joyeux Thanksgiving, loved ones! And yes, we will kick off Thanksgiving festivities with a Champagne (or Oregon Sparkling- stay tuned for details!!!) toast!

Written: November 21, 2010

Whether NY or France...Still the Same Grape!

I love the New York Finger Lakes!

Gorgeous weather. A beautiful wedding (Congrats Dorothy and Eoin!). Yet another amazing experience in wine. The makings of a fantastic weekend!

#1 weekend goal: Get those kids married.
#2 weekend goal: (Albeit lower on the priority list!...) PLENTY of wine tasting!

Missions accomplished!

The Finger Lakes is by far the best region for wine on the eastern half of the United States. Inevitably, the region produces better quality white wines than red, but there are exceptions. Cabernet Franc is one of them...the product tends to be consistently decent!

Glenora Wine Cellars 2008 Cab Franc has characteristics of Cabernet Sauvignon (dry, tannic), but with slightly less body. Green peppers, dark berries, some floral-like aroma. This one seems a bit young...I'm going to cellar the bottle I brought home for a few years to let it chill out.

Now, across the pond for another look at this grape... BONJOUR, France! The best reds that come out of the Loire Valley are also Cabernet Francs!

Immediately, my mind travels back to west-central France. How ironic that a little over a month ago, I was tasting this same grape varietal in it's birthplace?!

We had some lovely Cab Francs from the Loire, mostly from Chinon (an area with a large castle ruins that we visited) and the Touraine. It ripens earlier, so it does better than Cabernet Sauvignon in cooler climates like NY or this region of France.

I've heard these French Cab Francs described as, "reminiscent of the aromas of a forest after a rainstorm." LOVE THAT! They are so earthy, with old world charm. Medium-bod beauties. We enjoyed countless selections, including those from Anjou, Touraine, Brissac, Saumur, Bourgueil, Saumur-Champigny, and of course, Chinon!

SANTE!

Photos:
Top- (1) Sunrise over Lake Seneca, Dundee, NY; (2) Genora Vineyards along Seneca Lake
Middle- (1) Couly-Dutheil Vineyards, Chinon, France; taken from Chateau de Chinon (2) Tara and Maya wine tasting at Chateau St. Julien on the last night all together, putting on serious faces to inspect wine clarity! (3) Wine shop in Chinon ville.

Step V: Bottling + The "Wait"...

We took a huge step and bottled my wine!

Bottles prepped and sanatized...check!

Wine properly conditioned...check!

Bottling cap and gauge attached...check!

Corks and "corker" purchased and sanatized, and ready...check!

Let's get this show on the road!

We opened the lid of the sealed bucket, and I caught the fist glimpse of my cabernet. It looked beautiful...gorgeous, glistening, ruby-red-plum-colored liquid-of-the-gods...right here in my kitchen!

Oooohhhh! I must taste it! BUT WAIT! My instructions and guide says..."STOP! Do not even taste it! Wait at least 3 months and let it peace out."
Read: It WILL suck and you WILL be disappointed!

But it's so pretty and I HAVE TO!

Of course, I tasted it. The instruction guide people must be crazy if they think I am going to stand by and bottle the wine without a swirl, sniff, and sip (or glass!)...thank-you-very-much!

Sip...

Hmmm, EEEEEK! AHHH! NOOO! BURN!!! lololololololol!!!! Ok, learned THAT lesson! Will refrain from opening a bottle for at least 3 months! It definitely needs time to chill OUT.

We proceeded to bottle about 30 x 750ml bottles of wine that night! Corking them was difficult...but soon accomplished...(Ryan got a solid workout!!!).

And now, we all wait. I know many of you are just as excited as I am, to taste my inaugural batch. I plan to crack a bottle opened for sampling on Thanksgiving, and anticipate a "refined" product by Christmas!

In the meanwhile, mini-projects include label design and application, and foil wrapping.

By-the-way, a name for my "winery" and 2010 inaugural cabernet has been chosen! I can hardly wait to make the big introduction! (Those of you who have the inside scoop on the name...keep quiet! You know who you are!!!)

So, until the next post: send me your wine stories, and CHEERS!

(Bottled: September 24, 2010; Written: A month late (Yes, a bit pathetic; but to be fair, I have been home a total of 5 nights total in October! Finally took a pic today of the finished product (above) after completing my Strategic Economics midterm! And yay- get to watch the Giants game!))

Darioush: Voluptuous Cabernet

A sad thing happened, and I lost a gorgeous post I had started on the past month's wine experiences. So, I'm starting over...

It has been an absolutely amazing month. From wine-making (bottling) in PA (yes, I need to post a blog on that!), to 10ish days in France (I hope you liked my first Frenchie post last week!), to fine dining/wining in Texas and Arizona, and Texas again! Wow. I've got loads of new material to work with! It's killing me that I can't focus 100% on wine blogging! Ahh! Here is a little post to keep you inspired. (By the way- some of you have emailed me recently with wine stories of your own. I plan to incorporate your thoughts and stories into the blog. So stay tuned!)

Let's start with Darioush. Quite possibly a new personal favorite from my last trip to Houston. Wow! Seriously, you can't go wrong with such a fine selection!

This is a beauty....a special big-bod Napa cab. Med-rare filet mignon from Pappas Bros. Steakhouse, with oak-y, voluptuous cabernet...life is good. (Am I the only one who describes wine as voluptuous? This is why you love me.

The bottle itself weighs double that of any other wine bottle. It's crazy massive!

Big black fruits, fabulous oak characters (coffee, chocolate, cigars). Beautiful perfection. I could sniff and swirl for hours.

10 days in France...a Plethora of "Vin"spiration!

10 days in France...a plethora of "vin"spiration! (hehe...OK, so maybe it's cheesy! BUT CHEESE IS A FOOD GROUP IN FRANCE! (and I am a willing participant!!! smellier=better! Obviously, I digress! But seriously, I am the one who keeps a cheese and wine spreadsheet. Let's not go there today, ok? Maybe some other time. I'm SOOO smiling...)

A new region to explore; the most condensed area of chateaus on all the world; ancient, glorious vines, spread across the rolling hills of the Loire...let's just say: life is good. Learning about the Loire has been amazing. This region, broken into 4 sub-regions, is known for its Sauvignon Blanc, Muscadets, an Cabernet Franc, not to mention delightfully dry, well-crafted rose (Woah, did I just compliment a blush wine? This MUST be good!).

Discussing them all at once would be too overwhelming, so I'm going to break this down into separate posts.

Let's start with Sauvignon Blanc...

We enjoyed several local, young Sauv Blancs at the chateau, most delightfully experienced with our lovely seafood meal on Monday night. My favorite Loire Sauv Blanc experience was actually seaside on L'Ile de Ré in Sainte Martin de Ré. Sipping beverages; relaxing; chatting...at the crêperie! Despite the drizzly weather...Sauv Blanc- light...lively...lovely, crisp and mineral-y - kept my spirits high. I couldn't keep my nose of of the glass! What a pleasure.

Contary to sometimes-over-the-top, fruit-forward, "New World" wines, this Frenchie style doesn't give all it's secrets away upfront. Instead, it releases them slowly, whispering....yet, with indescribable passion! Je suis arrivée. (I have arrived!)

Bonne!

What's This? A Beer Posting??? - Pumpkin Ale - Gotta Love Autumn

Don't ask me what my favorite season is. I much prefer to discuss the elements of each that define that season for me. With autumn on the horizon, we have experienced the first crisp nights, cool mornings,and local apples are beginning to be harvested. I always anticipate my first warm apple cider of the year, mums on the front porch step, and a pumpkin-spiced latte!

I also happen to be a HUGE fan of autumn beers...Oktoberfests, and ESPECIALLY pumpkin ales (Many of you also know that my absolute favorite beer styles tend to be Stouts and Porters, but for today, we are talking about Pumpkin!).

Over the past month, I've tried a few of these delectable ales; all similar at the core, yet so blatantly different, there is no way they are from the same pumpkin patch!

Three are what I would call "Imperial", and two are more basic/mainstream styles. So let's compare!

The Mainstreams:

Sam Adams Pumpkin Ale: Definitely decent for a non-imperial. Smells like pumpkin pie spices. mmmmm, what a treat. Sam Adams products make me smile, because I definitely feel like they care about their product, despite their massiveness as a corporation. In may ways, they behave like a micro-brewery, and that is why I enjoy supporting them, especially in the fall, when they release the pumpkin ale! Thanks, Sammy!

Jacks Pumpkin Spice Ale: Yes, this is a Michelob product, but let's be opened-minded! (In our house, we tend to support the local breweries and craft/micro-breweries, rather than huge conglomerate beer companies.) Coppery/orange-colored (shocking, right?!!); very clear and effervescent; mild baking-spice (nutmeg, cinnamon, cloves, sugar) scent and taste; best drunk medium-cold...not super-cold (haha-obviously not technical terms...I am not, afterall, used to reviewing beers!). 5.5% abv. I like that Michelob decided to play in the pumpkin beer market. It's affordable and satisfies the need for autumn spice in my life! :o)

The Imperials:

You guys are going to be disappointed because I fail to really commit to a choice, here, but let's proceed...

Weyerbacher Pumpkin Ale - I'm in heaven! My favorite imperial pumpkin ale. Pumpkin pie spice; deep; cardamom, nutmeg, CARMEL; med-full bodied. I think 8% abv. I think the reason I like it best is because it's more PUMPKIN-Y than spice. Creamy. Sip it. Love it.

Southern Tier Pumking - Hazy burnt orang-y color; lots of spice, some pumpkin, even ginger! Deeee-lish! Wait, do I like this one more than Weyerbacher? It seemed a little more full-bodied (which I tend to prefer). Hmm...must reevaluate ASAP. I think it's a close one, but Weyerbacher is still a step ahead...

Devious Pumpkin Ale (Bethlehem Brew Works/Allentown) - nutmeg, gingerbread, pumpkin. Very much beyond-decent, but my taste buds prefer the Weyerbacher or Pumking!

Ok, I think you can effectively say that I am a pumpkin beer expert!

Let me know if you have any questions or pumpkin beer recommendations! In the meantime, back to wine. We have plenty of weeks left to further explore the beauty and mystery of the pumpkin!

Happy Autumn! :o)

Achieving Clarity

Step IV: Clarity

This step is all about clarification and polish. We simply racked (transferred) the wine from one place to another. We also added more metabisulphite to prevent oxidation, and allow for aging over 6 months. That's it! Now we wait (again), and then bottle it!

Of course, I wouldn't allow this step to occur without sneaking a taste! The wine tastes full-bodied and young, with distinct oak characters. Wow! I am severely amazed each time I stop to consider what it is we are doing here!

For the next days, we are working on naming, label design, bottle sanitization. If you have any thoughts or suggestions, please reach out!

A Spanish Beauty

I fell in love with Spanish wine officially around January 2009. Of course I had tried Rioja's before, but there's nothing like submerging yourself in the heart of it all.

A road trip through Spanish terroir changed my life (Thanks, Maria and Km!). Seriously, though, it's an amazing country, with PASSION.

Tapas for dinner late at night, with a nice Rioja...I'm in love. Spain is confusing for the amateur, though (like France and Italy!)....it's hard to read these labels!

If you feel like experimenting with Spanish reds, you may wish to try Bodegas Osborne Señorio del Cid Crianza 2003 from Ribera del Duero, Spain. It's made from 100% (I think) Tempranillo grapes, which can be a bit firey; but this wine from 2003 is tame and addictive! It retails slightly above $20 a bottle, but has recently been going for about 9 bucks at PA Wine and Spirits.

It's dry, with jammy cherries and other berry fruits, some vanilla and spice from the oak. The finish isn't long, but overall, the wine is lovely and very drinkable. Get creative with pairings...most Spanish wines are meant to go with food, so experiment! This med-bodied red will go with Mediterranean foods, tapas, braised or barbequed meats, etc.

Sooo glad I tried it and went back for more! Enjoy (and road trip through Spain, whenever possible!)

Our First Wine - Step III: Stabalizing and Clearing

Our Cabernet is ready for Stage 3! I am super-excited! At the rate we're going, it will have been in bottles for 3 months by Chirstmas, making it "drinkable"...and most certainly "giftable"! Any fearless takers??!

This step is pretty easy, although again, meticulous sterilization practices are (always!) required. All we have to do is add stabilization and sterilization agents...i.e. SULFITES! Sulfites are amazing. They have been added to wine for centuries to help allow for the wine to age, and NOT turn to vinegar!

But first, we taste! WOW- it's so much different than 10 days ago! It isn't effervescent anymore. It tastes like a young, new world cabernet in-the-making! It is definitely clearer, at first glance. (Pic 1: me checkin' it out!). It looks bright and lovely! I thoroughly enjoy "experiencing" our wine between steps II and III. We proceed to add the sulfites (Pic 2: Love the stir motion!) and close-her-up for another week. Can't wait for another taste!

Thanks to all of you who have started sending me ideas for "winery" names. We will have a vote in a few weeks, perhaps. :o) Until then, send me ideas!

Our First Wine - Step II: Secondary Fermentation

Secondary fermentation!!! After a week + a few days, we "racked" the wine... meaning, we transferred it to a fresh container.

This removes the wine from the primary yeast sediment, to avoid "off-qualities", and to assist with clarification.

It was fun! We transferred the wine, and we tasted it. It tastes like real wine! Young wine...but real...and with potential! And since it's still fermenting...it was a little bit fizzy-like! It's going to be fun to document the differences from step-to-step.

I took science class-upon-science-class through high school and into college...and until now, I TOTALLY didn't connect with it. This science experiment is 1000% interesting and applicable to MY interests! See, with a little exploration, we can all be technical! Yay!

So moving on...we decided to wait about 10-ish days until the next step...#3, which focuses on stabilization and clarification, but will not include moving the wine. Can't wait to see how the Cab is after these 10 days! The anticipation is lovely.

Again, if you have winery names to suggest, please do! We need ideas! More soon...
(Written August 21, 2010)
_____________________
-Pic 1: Our Cab after the first transfer!
-Pic 2: The residual sludginess (I guess that's a word!) left in the bucket after the first transfer.

Surprise! Winemaking at Home!

You may know that I'm married to a brewmaster. Besides being a brewmaster, he's also a lovely person who has given me THE BEST birthday gift (Yes, it's taken us a few months to sort it all out!!). It's a great gift because it's a project we can work together, AND he seriously has to make a sacrifice to make it happen...WOW! He researched wine-making, and told me we were going to make a wine using his brewing equipment, and purchase whatever else we need. We evaluated all of the different varietals and blends, and decided to stick with the basics!

(Drumroll, please.......!) Our first wine will be a 100% Cabernet Sauvignon! I am super-thrilled! (Just FYI- I was torn between making a Cab and a Malbec...decided on the Cab for the first go! Didn't even think about doing my other favorite (Pinot Noir)...too finicky). Please admire photos. I will keep you informed as we go. It is so amazing to understand this process FIRSTHAND...such a rich experience!

Now, I need your help with WINERY NAMES!!! Please email me or post suggestions. I need creative help! xo

We did drink a lovely Meritage blend whilst making wine (phase 1/2). I will write my thoughts on this ASAP! Cheers, all!

A Cuban Meal, and a Challenging Pairing

We decided on a Cuban place called Yuca in South Beach, FL for dinner. We ordered a round aperitifs...mojitos (At a Cuban place, what else is there??!!!) Delicious, yet almost too presentable. Does that make sense? When I order a mojito, I want a seriously LARGE quantity of mint...like mint leaves clogging my straw, and all! This was not that...yet, it was decent.

As we sipped drinks and watched South Beach go by, we perused the menu and wine list. I had become respected as a wine aficionada (!!!), and soon had the priveledge of making a selection for tonight's meal. YAY! One slight challenge...I was leaning towards seafood menu options, and dining with someone who chose red meats. Compromising cicumstance...yet with a little thought, easily remedied...

I soon had a bottle of expertly-selected PINOT NOIR: 2006 Hitching Post Winery "Cork Dancer", Santa Barbara, CA (Yessssss, you may recall this name from the movie Sideways!). I would say the best way to describe Cork Dancer is lovely. This is why I adore pinot noirs. They are lovely and special, when you find a good one (reference "Sweet Cheeks" blog from April 2010). I immediately respect a nice pinot noir. This varietal is thin-skinned, fussy, and I'm told that you have to let the vine struggle to produce greatness! The 2006 Cork Dancer was medium-bodied...LUSH, ripe fruit (especially cherries!), loooong finish. Sometimes the California pinot noirs can a bit too big and bold...overdone. Not this one. Instead it was reminiscent of a Northwest (OR/WA) pinot, or a traditional style French Bourgogne (Burgundy). Anyway, just the right choice for our table's gamut of food varieties!

I had the Ceviche Salvaje: Fresh grouper, shrimp, calamari, octopus and lobster forged in ginger-lime marinade and laced with scotch bonnet pepper. I LOVE CEVICHE... what a chemical reaction, baby!

Followed by the Red Snapper: A pan seared fillet of snapper with a crazy avocado rice. Topped with a relish of sweet and hot peppers and chilli-garlic sofrito.

Cuban food- mmmmm. 2006 Hitching Post Cork Dancer Pinot Noir- mmmmm. Would recommend either, and welcome a repeat!

Salud!

(Written May 2010)

Thai Night at the Merry House!

Let's face it...T&R like Thai food. But COOKING it is a whole different ball game. Luckily, Ryan is an amazing chef, and I can hang as sous chef!

We decided to take on Pad Kee Mao (you may recognize this better as "Drunken Noodle"). Wow- not bad for amateurs! Will certainly make again!

I was concerned about this pairing, and decided to go with something less-than-obvious. Conventionally, spicy, Asian foods tend to go very especially well with semi-dry Rieslings, Chenin Blancs, Sauvignon Blancs, etc. But I decided to break out a bottle that was a bit special to us...Hermann J. Wiemer 2007 Chardonnay. Made in a more traditional manner, this wine is crisp, fresh, minerally, and gorgeous. Not quite so BIG and BUTTERY as new world Chards tend to be.

Wiemer Chard from the '07 vintage is packed with fresh peaches, citrus, and grapefruit, with nice body and texture. We are huge fans, and plan to visit this winery in the fall during our Finger Lakes, NY trip! Can't wait to stop in and pick up a few more bottles! Who knows...maybe even paired with another Thai Night at the Merry House!

(Written July 26, 2010)

When the Situation Calls for a Little Celebration...

Perhaps it is not the most creative name for a sparkling wine, but for our purposes, it was a well-suited one! When you haven't spent much time with one of your best friends for months, the reuniting is reason enough to break out the bubbly! As expected, the bottle didn't last long!

Celebration Cuvée Sparkling Wine by Wagner Vineyards, a Finger Lakes, NY winery, has the slightest tinge of sweetness, and is an effervescent delight. At <$20, you can't go wrong. We brought this bottle back from our last Finger Lakes trip when we focused on Lakes Seneca and Cayuga. We also enjoyed and purchased their award-winning 2007 dry Riesling (Paired with Morrocan food at a local BYOB...more later!).

Gorgeous rootop overlooking Manhattan, beautiful evening breeze, close friends, great conversation, laughs and reminiscing, toasting life's (great and small) celebrations.

Thank you, Wagner Vineyards!

Something for the Heat Wave

If you're anywhere near Philly, there's a heat wave going on! Yikes!

Luckily, I have a wine recommendation! Tonight I grilled Lemon, Caper, Rosemary Salmon on the grill (sooo good, write to me if you want the recipe!), with a Greek-ish salad (romaine, red pepper, kalamata olives, and non-feta-goat cheese, with homemade oil/vinegar/herbs dressing). I opened a (twist-off) bottle of Marlborough, NZ Sauvignon Blanc called "3 stones" (soil, climante, craft). So refreshing!

I got this bottle at a Pennsylvania Liquor Store as a Chairman's Selection for around <$10. It retails for ~$20. It's citrus-y and acidic, light, crisp, and PERFECT for summer! Perhaps better with a lighter fish, but who cares, it worked for me!

Cheers!, and stay cool!

***Highly recommend listening to "Mumford & Sons" station on pandora.com whilst enjoying 3 stones sauv blanc. Very chill.***

Better than Birthday Cake

In a concerted effort to embrace this whole aging process, I decided that spoiling myself was obligatory.

I chose to fore go the customary birthday cake, and even ice cream (gasp!), opting for something even sweeter.

June 20th, 2010 marked the day when I went deep into my "cellar" (I use that term lightly!), and brought out something very special...liquid sugar from 2002. Getting older suddenly seemed a bit easier!

Dolce is, in a word, indulgence. In two words...complete indulgence. (They actually market themselves as having the ability to give hedonistic pleasure...that may be taking it a bit far!!!)Being the fine dessert wine it is, I had to take the opportunity to break out the crystal cordial glasses (if you're going to indulge, do it properly!).

I uncorked the pretty, 375 ml bottle, and poured a taste.

Let me preface the rest of this post with one thing...it's expensive. As you (should) know, I don't drink a lot of super-expensive wines, but again, this isn't just any old day! Oh, and another side comment... as you (may) know, I'm a dry wine kinda gal, BUT, as you also (may) know, I'm not one to pigeon-hole myself in categories like "red OR white", or "dry OR sweet".

Ok, back to it...so immediately I noticed how gorgeously shimmery it was. Intense gold - sparkling away like that was its job! I smell carmel, honey. When I sip, it's heavy! Concentrated, honey!, a bit of a hazel-nuttiness. A little goes a looooong way. So sweet!

Why is it so expensive? Situated in Napa, Dolce is the only American winery dedicated to producing a single late harvest (dessert) wine. They are highly selective with the grapes they use, and would rather make a much smaller quantity of wine, than put out a lesser-quality product. With this as their only focus, they strive for perfection, and damn, they're close. This is precisely what I needed today!

I highly recommend you try a dessert wine. They can be the perfect addition when you're looking for something a little bit special.

Sante!

What About New Zealand?!

I guess you can tell I can't get enough Australian wine (or wasn't I obvious enough?)...but what about New Zealand?! I'm not about to get in the middle of this ongoing Australia vs. New Zealand battle over who's the best. Luckily, when comparing wines, they are so different, everyone can be the best!

New Zealand is widely known for their superb Sauvignon Blancs, coming from regions like Marlborough and Hawkes Bay (towards the north). We, on the other hand, spent most of our New Zealand time in the south, conveniently driving right through Central Otago Valley. Unlike the north, the terrain in Central Otago is more suitable for growing Pinot Noir (Lucky me! One of my favorites!).

We stopped at the adorable, quaint Waitiri Creek Winery, pictured above. Surrounded by snowy mountains in the sunny valley. Their cellar is actually an old Presbyterian Church (no wonder that I chose Waitiri as my favorite in the Otago Valley)! Their small size allows them to focus completely on quality. I chatted with the wine maker for an hour or so, while tasting their wines.

No doubt their Pinot Noir was lovely...reminding me of tasting Oregon and Washington Pinot Noirs...New World all-the-way. More fruit and body than an Old World-style French Burgundy (aka Pinot Noir). Intense cherry and dark fruit. Earth (It's common with Pinot Noir to smell earthiness or even "barn-ness!"...LOVE IT!). Also, definite oak aspects...like hints of baking spices like vanilla, etc. Cheers!

Their Sauvignon Blanc was also quite nice, though very different (lighter) than the styles found up north. Honestly, I preferred their Chardonnay! Ry and I were equally impressed by the elegant balance. The aroma was intense...like a big creamy New World style....but when you taste it...it's just perfect! Not too "over-the-top" big! We definitely brought some home.

I told you before, and I'll tell you again (see blog on Sweet Cheeks)...Pinot Noirs rock!....when done well. They are delicate and require attention. A good one usually isn't too cheap. When you come across ones like we did in Central Otago, where it was so evident that the wine makers care deeply about their art, you can't help but be inspired.

The Barossa Valley - Highlights from Two Opposite Ends of the Vineyard

What can I say besides, "I'm in HEAVEN!"

Wine. Beautiful, big, New World, red WINE!

Hello, Barossa, where have you been all my life?

Of course you may recognize mainstream names like Penfolds and Jacob's Creek...with wine ranging from the overproduced cheapies to limited production high-ends, but what about the small, unknown vineyards?

Ryan and I had an absolutely gorgeous time with Russ and Janett visiting wineries, and tasting the vast range of delectible reds (yes, and whites!), across the Barossa Valley. Between clouds and sun, and fabulous Maggie Beers (THE BEST pheasant pate and fresh aged cheddar...gorgeous picnic!), we enjoyed some of the finest New World Reds in the world!

Jacob's Creek. In the USA, we get one or two types of their relatively mediocre wines. If you seek, you may find one of their special bottles. Alternatively, in Australia, lovely Jacob's Creek varieties abound! I feel so fortunate to have tried the Jacob's Creek Limited Release 2005 Shiraz (only for sale at vineyard shop...and absolutely gorgeous!!), and Jacob's Creek Johann Shiraz/Cabernet 2004...truly delectable...Brick-red color, with HUGE red fruit, a bit of mint (?), eucalyptus (perhaps?), and definite cassis. A twist of peppermill...oh yes! (Named in honour of Johann Gramp, the pioneering winemaker of Orlando Wines!) To me, it's the perfect combo of rich round fruit flavors (that's the Shiraz!) with solid tannin structure and length (that's Cabernet Sauvignon!). G'day harmony! G'day balance! (We are in Australia, after all!)

Needless to say, I never thought Jacob's Creek made such elegant, fabulous wines!

We also visited smallie, gorgeous boutique vineyards...some are hit, some are miss! JENKE....HIT! Ok, ok, it took a minute to warm up to them...but when we tasted the reds..hello!...gorgeous reds. Our favorite quickly became the the "1926 (age of the vine) Vineyard Shiraz". It was SPECIAL. Rich. Dense. Dark fruits, pepper, tobacco, earth, chocolate, even! Finish lasts and lasts. It will be lovely not just now, but for years to come. hope to taste it again, someday (Russ, save a bottle!!!!)

I can't believe how much I have learned during the past month. South Australia- I love your wine!

Photos:

~Jenke Cellar

~Jenke Vines, late autumn in Barossa Valley

A Unique German Riesling

Dearest Jessie and Robert (yes, the McAlisters!) recently traveled to Germany and brought back some lovely wines! For Christmas, they gave a bottle to Mom and Kevin. I immediately noticed that bottle (Reisling) this past weekend when I was visiting, and quickly came up with a reason we needed to open it. I didn't want to miss out on this bottle!

The winery was Staatlicher Hofkeller, in Wurzburg. The wine was a 2007 Wurzberger Innere Leiste. It's a Riesling (trocken...i.e. dry). German wine labels are tricky...actually most European wines are! I shall write something on differentiating German Riesling styles at some point...

The bottle itself is very interesting...different from your "normal" German Reisling. The shape is round, short, and sealed with a glass stopper. To me, it resembles a liquor bottle more than one for wine. I am told that these bottles are date back many years, and are native to this particular region in Germany. The short, stout bottles were designed to be easily concealed by naughty monks around the monestary, who were keen on sneaking a bit of wein during mass/prayer/etc...go figure!

Anyway, soon I was baking fresh haddock with garlic, butter, and herbs, along with sage-infused couscous, fresh steamed asparagus, and a salad of baby organic greens with mushrooms, pecans, gorgonzola, and currants.

I chilled the Reisling, but removed it to warm slightly before drinking. Mom and I sipped some, while I put the finishing touches on dinner. The remainder of this too-easy-drinking wine was polished off during dinner, and was a well-suited companion for the lightness of the meal.

Light-bodied, easy drinking, relatively dry, with a distinct effervescent quality, which was quite pleasing. Citrus notes...elegant and classy! Loved it.

Can I tell you how happy I am that I have a similar Wurzburg bottle from Jess and Rob's German excursion at my house, waiting to be cracked open and enjoyed with a complementing meal! Until then...PROST! ("Cheers" in German...I think!)

(Written 2.10; Edited 5.10)

The Beauty of Dining by Oneself

Tonight I was so ready for some alone time. I had been around people soooo much, that even I, a self-proclaimed extrovert, needed a break! Decided it was time for a walk on the beach and some fine dining seulement (alone).

Some people freak out at the idea of dining by oneself, but after a week with barely no waking time alone, I welcomed such an occasion. A melding of multi-layered woman and multi-layered meal...makes for an incredible evening of self-discovery (sounds dramatic, I realize, but what do you expect from me!).

A visit to Osteria del Teatro (in South Beach - highly recommended by friends) was just what the doctor ordered. They had about 15 specials, plus the regular menu. My only complaint was the lack of by-the-glass (BTG) wine choices; yet I understand that single diners are certainly the minority at this authentic, intimate restaurant.

I was drawn to the seafood menu items, and with no light-bod red wines on the BTG list, my (ONLY!!) choices were chardonnay or pinot grigio. Taking a "when in Rome" perspective on the situation, I ordered the pinot grigio from the Veneto region, Italy. With a swirl and sniff, I quickly forgot the limited selections on the menu, and concentrated on the pleasantly light and crisp wine in front of me. It had a bit of spice/zing! - fresh pear/apple/even lime! Very respectable, really!

The best way to describe it is LIGHT, but with SUBSTANCE; light in color, body, and fruit. Also, dry! (thank goodness). Great with food (hence it's place on this menu). A perfect pair to my appetizer of jumbo shrimp stuffed and baked with goat cheese and herbs, and my entree of tuna cooked rare, with rosemary, lemon, and shitake mushrooms.

The congenial owner popped by a few times to check on me. I asked him, "How many times each night is your food described as amazing?" Seriously...I myself used this term, and heard it at least twice from nearby tables! He, and all other employees were attentive, helpful, and full of personality.

When I told my waiter there was no way I could fit any dessert, he brought my check, alongside a hearty "taste" (i.e. small plate-full) of the house-made tiramasu. How could I resist, and offend them?!! Absolutely to.die.for. Let's just say there wasn't a morsel remaining when I got up to leave.

A rich experience I won't soon forget.

(Written 5.5.10)

The Malibu Winery

Flashback to a business trip near L.A. I arrived on a Sunday to allow for an early start on Monday morning. I got settled in L.A. earlier than expected, and decided to be adventuresome.

I had soon embarked upon a mini road trip along the Pacific Coast Highway. Beautiful, exhilirating drive! I suddenly happened upon Rosenthal Estates, and decided to pull in. After all, when have I been know to drive past a winery?

There's nothing like tasting fabulous wines, overlooking the deep blue Pacific I spent loads of time sampling wines, and chatting with the staff and other customers. I decided on a bottle of 2001 (or was it 2004) Merlot, and have been saving it ever since.

Flash forward to now, and I decide it's time to enjoy this bottle...which to me, is very valuable because of the fine memories it awakens. We enjoy this bottle with steaks on the grill and fresh veggies, and agree that this is certainly a bottle we would purchase again. Full-bodied and luscious, fruit-forward...I love this wine!

Part of the beauty of wine is the experience of seeking, selecting, and sharing the bottle. The most memorable encounters with wine tend to have a great story intertwined.

(Written 11.09; Edited 4.10)

Tonight I had a lovely Pinot Noir

Wow. Cherries and earth. That's what I smell.

I respect Pinot Noir makers very much. Pinot is a delicate grape, and when properly cultivated, produces some of the prettiest and most interesting wines.

The wine is named Sweet Cheeks, from (beloved) Oregon. This is a new world pinot, full of fresh cherries, and hints of earthiness. I drank it alone, without food, but might enjoy it with meatier fishes or light meats. Too bad it's hard to find on the East Coast...or perhaps that's what helps to make it charming.

Thanks, Km and Ken, and the random wine shop that happened to be opened Easter Day, 2008 in Eugene. :o)

(Written 11.09)

Rekindling the Passion

Tonight I went back to wine school for a one-night class, and was amazed at how this simple action reinvigorated my wine passion.

It's not that I stopped loving wine, or anything like that. It's just that I stopped being so attentive and appreciative of each of the amazing and mysterious elements of wine.

That's all it took; one class, one swirl - awakening the scents, and I'm back.

(written: November 2009)

Introductions...

According to my best friend, it's best to start a new beginning (such as this) with a Haiku.

Unfortunately, I suck at Haikus. So why don't we start here instead?
******************************************************
I'm a novice wine enthusiast...an unpretentious, curious, and appreciative lover of wine.

It's that simple.

I completed the Foundation Certificate Program at the Philadelphia Wine School, but certainly don't claim to know all that much.

I am willing to try anything once, and I don't discriminate based upon price, region, or vareital.

I am fascinated when I think of wine as a living thing - slightly changing from day to day. I love tasting wine with others, because it is so interesting to hear people express what they smell and taste. It's so personal! Relating the scent to a memory from childhood: suade, bananas, tobacco, Luden's Cherry Cough Drops. Wow. Much of the experience is neither right nor wrong...it just is.

Let me know your thoughts. If we are willing to listen and share, we are able to learn from each other. Cheers.