Girls on Port!

Today my good friend, The Butterfly Queen, hung out with me.  Although we've been spoiled with mild summer-like days, today was overcast and a little breezy.  So I took advantage of the cool temperatures and took out the bottle of Pocas Ruby Port.  Why does the weather matter?  Well it really doesn't but for me, Port is typically my winter dessert.

The Butterfly Queen and I sat and talked about everything from work, life, relationships, and wine.  We shared how wine is the backdrop of many enlightening or fun conversations between women, whether they are old friends or new acquaintances.  It is the relaxation elixir.  The conversation starter.  Ladies, Let's Wine!

After much sharing and much more wine, we decided to add dessert to our Ruby Port.  The Butterfly Queen had a decadent double chocolate cake.  Of course, it was a perfect match.  The richness of the chocolate just seemed to play up the ripe, subtle sweetness of the Port.  I had traditional Carrot Cake with Creamed Cheese Icing.  I was hesitant about my choice as a pairing.  Typically, I would have gone with a Muscat or a Tawny Port.  But the Ruby Port held its own.  Not the best pairing but the sweetness of the icing toned down the sweetness in the Port.  It introduced the "hotness" that I hadn't pulled out of the Port before.  But no worries!  I didn't finish the cake and went back to what's important...conversation with one of my sister-friends and great wine!



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I Would Have Learned Geography A Lot Sooner Had They Taught Us About Wine in High School

Let me say this first just to get it out of the way.  While attempting to learn about wine, it is a whole lot easier if you don't mind a lot of sampling.  Hopefully, no one needed to hear that and everyone reading this is already an avid fan of the vino.  But just in case I'm speaking to some book worms who just want to read all about it and never truly get to the best part of studying wine.  Of course, that would be the drinking part.

I've been asked a lot recently about the best books to get when trying to learn about wines or to get a certification that deems you an expert on some level.  This was something that I had to look up.  I hadn't realized that it had been about 9 years since I took my first Sommelier exam with The Court of Master Sommeliers.  My books were old, some tattered, and all had rings from the bottom of a red wine glass.  Don't judge me!  Let's just say that the books were definitely well used.  Initially, I thought that my books would have been outdated because so many things were changing in the wine industry.  The use of technology has definitely changed the wine making process.  But after flipping through the books, I was reminded that the wine still had the same bases...the grape and geography.  Geography plays a major role in the taste and quality of the grape.  Therefore, one key resource for any wine library is a wine atlas.  The one that I have is a pretty large coffee table book with maps in full color that show the key factors that manipulate the taste of the grapes.  Mountains, nearby rivers, and limestone are just a few of nature's "ingredients" that impacts the growth of a grape.  Once you know the geography of the region where the grape was grown, you can actually taste it in the wine.  I remember learning about limestone that was in the Loire Valley.  After that, I could always taste it in a Sancerre (some of my favorite Sauvignon Blancs).  Knowing geography made the blind tasting portion of the course just a little bit easier (still hard but at least made my guesses make sense).  I'm serious, had they paired wine with geography in high school, I would have aced it!  Only in Italy, I guess.

A second must- have book for your collection is The Wine Bible.  It is a classic resource that gives characteristics of varietal and shares information about what grapes are grown in specific growing regions.  Additionally, the book shares information about growing seasons, climates, geography, and identifies some of the top wine producers by region.  A final book that I would suggest as a staple when learning about wine is Kevin Zraly's Windows on the World:  Complete Wine Course.  It's a textbook that is for a person who wants more than to be the hit of his office party.  This book is for the person who is a little more serious about their wine game.

There are  so many books that you could get that will help you with your wine knowledge.  But all books need an accompaniment.  Experience is a good teacher.  Experience the lessons with wine.  A good bottle of wine can help you remember a lot of what you learn from the books.  Or make you forget.  I can't remember.

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I (Heart) You, Malbec!

I think my heart is in Argentina.  No, I’ve never been there.  And no, there wasn’t a man who left me and traveled to South America (at least I don’t think so). But I am in love.  I have friends who travel to South America often.  They love the parties of Brazil and the women of the entire continent.  The intoxicating music and the festivals in the streets.  The cities don’t sleep.  Listening to them, it seems to be one big carnival all year.  And after I met my love, I understand why.   It must be the Malbec.  The medium bodied, fruit-forward, and luscious wine dances on the palette with flavors of blackberry and plum with a hint of soft tobacco on the finish.  Its ripeness is a result of the warm growing conditions of Argentina with low humidity.  Dry warm air and controlled moisture (irrigation) helps to grow a grape that is consistently plush and produces a wine with a velvety finish.  First planted in Argentina in the 1800’s, the country now grows more than 75% of the world’s Malbec.   It is quite the contrast to Malbec grown in France.  One of the 5 Bordeaux grapes, Malbec grown in France produces a more acidic juice with heavier tannins.  Still tasty and used in many red Bordeaux blends, it lends notes of black cherry. 

Malbecs from Argentina pair well with cheese (why do we drink wine with cheese anyway?) and lean meats.  I am not speaking from experience here because a good wine doesn’t need food (just my opinion).  I enjoy Malbec with the sunset, a fire, soft music, the silence.  It sparks my imagination and takes me to the streets of South America to enjoy the festivities with my friends.  I am in love with its magenta hue, the way that it smells, and how it bonds with my palate.  It makes me sing, “You’re All I Need”.  Malbec, I love you.  You’re the only thing that brings out the two words that I swore to never utter again.  I do. 

Thank you to my contributor, Dr. Willis!  Love you!!!

Special Announcement:  Wine Trip with The Vine and The Tipsy Sommelier

August 24, 2014, $95

Includes:  Bus transportation to 3 wineries, Cooper Vineyards, Wisdom Oak Winery, and First Colony Winery, all tasting fees, lunch and refreshments, and a helluva lot of fun!

For more information, please email thevinewineclub@gmail.com for schedule, where to meet the bus, and how to pay.  More fun than you've had in a long time...we promise.

Benita

Grape Expectations

As you may know, Fridays are a big day for The Vine Wine Club because we taste wines to place in our shop.  We look forward to it!  Last week was filled with as much anticipation as the others Fridays.  There is a child-like excitement in the room as our rep pulls the samples from her bag.  My favorites tend to be the reds that I know that she's opened early enough in the day that they've been allowed time to breathe.  Last Friday, she pulled out an Amarone.  My absolute favorite.  Known for its full-bodied mocha richness, ripeness beyond regular harvest, and relatively high alcohol volume, I was bracing myself for this little touch of heaven in a glass.  As I tasted through the rest of the offerings, my mind stayed on what awaited me...what was certain to be the last tasting of the evening...the bottle that I was assured to finish later on that evening.  The process of making Amarone sets this wine a part and places it in an elite category.  The grapes are allowed to hang on the vines a little longer than other grapes.  When they are finally harvested, the grapes are placed on a screen to dry out even more, allowing the sugar to become more concentrated and the grapes to lose water.  When the grapes are finally pressed, the resulting juice is normally aged about 5 years.  When my Amarone was poured, my mind had already made up in my mind that it was going to be the best thing that I would have today.  Even though it wasn't as dark in color as an Amarone typically is and poured a little light, I was still anticipating greatness.  I wasn't so pleased.  I didn't taste that rich glass of raisins that I expected.  I didn't get that mouthful of ripeness that I anticipated.  Disappointed, I realized that I had just had my first experience of a bad year.  My educated guess was that 2009 had possibly been a wet year which would have presented a challenge for winemakers.  But what do I know?  What I did know is that this wasn't what I expected and I will wait for a better vintage for my customers.  You're welcome!

In case you are curious, it was a wet year.  I did some homework.
http://italianwinereview.wordpress.com/2013/02/02/the-2009-amarone-to-be-approached-with-caution/

Benita

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Summertime

Summer, summer, summertime!  Memorial Day is upon us!  Some consider it the official beginning of summer.  Pools open, the beach traffic in this part of the country starts to pick up, and vacation plans are executed.  We've anxiously anticipated its arrival and now it's here!   This weekend, I hung out with The Tipsy Sommelier.  Saturday was a bright a sunny day and warm enough to sit outside comfortably.  So we sat down with a few open bottles of wine and enjoyed a buffet of crabs and sweet corn on the cob.  Our interest wasn't about pairing initially. It was merely supposed to be a social occasion.  But we started a discussion about what wine do you take when you are asked to bring wine to the cookout.  What goes with what?  I ended up with two glasses.  Not because of greed but because I was drinking a delicious Cabernet Franc before we sat down to eat and wanted to finish it after cracking a few crabs. Can't waste good wine, you know. I used the second glass to try a few different wines with my meal.  (Disclaimer:  I am not big on pairings.  I believe that you should drink what you like.  But since people often times ask, I don't object to sharing the little bit that I've learned over the years.)  I tasted through 2 oz  pours of Pinot Gris, Muscat, and a semi-dry Riesling.  The Pinot Gris didn't seem to stand up.  Compared to the spiciness of the seasoned crabs and the sweetness of the meat, the Pinot Gris faded way to the back.  It played like a blank canvas waiting to be brought to life with vibrant color.  Secondly, I tried the Muscat.  This Alsacean style had fruit on the entrance but a clean and dry finish.  For my personal preference, a little too fruity for the succulent crab meat but I did love the fact that the sweetness didn't coat your tongue like some muscats do.  I made a mental note to have that Barth Rene' Muscat again with Thai or Indian food.  Finally, the semi-dry Riesling made perfect sense.  It was just sweet enough to balance out the spice rendered by the Old Bay on the crabs and just acidic enough to balance the butter of the corn on the cob.  Lamoreaux Landing Semi-Dry Riesling could easily be a crowd favorite at cookouts as it will handle most salads, chicken, and seafood and be an excellent stand alone offering as you sit around the pool.  So what's in your glass?

Benita

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How Much to Pay for a Rose'

We are still at it....selecting the best wines for our online club and store.  Yesterday, we were introduced to everything from a fruity, sparkling wine from Hungary to a bold red blend dominated by Zinfandel from California.  One of the wines that we tasted with a Rose' made of Grenache. When I asked the cost of the wine, I quickly realized at normal retail markup, this would have to retail for $30.  What!  A $30 Rose???  I had never paid $30 for a Rose' and wondered... would I?  And more importantly, could I sell it.  With yesterday's wine tasting, we had grilled foods that ran the gamut.  We had vegan black bean burgers with guacamole, lemon pepper salmon, and delectable New York Strip steaks as our showstoppers.  The Rose' held its own with the evening meal, not that we were actually trying to pair anything in particular.  But the question was raised...just how much would you pay for a Rose'?  This particular one had a great balance of acidity and the essence of strawberry.  Slightly chilled, it was a star under a beautiful sunset.  But at the end of the day, a decision had to be made.  This is business and as far as Rose' are concerned, I've tasted better for less! This one didn't make the cut.  But still looking!  So we want to know...what's your favorite Rose'?

Shout out to The Tipsy Sommelier for helping to make my job fun!  If you are looking for fun wine classes, visit her site at ttswine.com.

Benita

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