Just thought I would share a couple of pieces I co-wrote along with some of the talented writers here at Wine Enthusiast. Some great information on how to decipher if you need a wine cellar/refrigerator, as well as what kind may be right for you, and how to serve all your wines like a pro!
As unfathomable as it may seem, this year is already over! The Christmas season just flew by and now the pre-New Year’s Eve jitters set in. You know that last minute frenzy leading up to New Year’s Eve… Should we go out or stay in? Will it be too crowded? Who is going to drive? What should we drink? While I can’t help you with the driving that night, I can lend a hand in selecting some tasty Sparkling selections for your festivities. Below are my 5 Favorite Bubbly options from $15-50.
La Marca Prosecco – For around $15 I don’t think it gets much better than this Italian sparkler. Dry and zesty, the sweet honeysuckle notes enhance the core fruit of apple and peach while the crisp acidity runs straight through to the finish.
Domaine Carneros 2009 Ultra Brut – This Taittinger owned winery makes some of the best sparkling juice in all of Cali, and at $25 this is easily their greatest value. Aromas of lime zest, lemongrass and lovely floral notes lead to a dry and complex palate of apple, marzipan and almost flinty minerality.
Sparkling Pointe Brut – Keep it local and drink some tasty Long Island sparkling this New Year’s! Delicate, yet not simple, on the palate with lemon citrus and green apple fruit. Those classic yeasty and biscuit flavors find their way towards the finish leaving you looking for your next sip. Not a steal at $30, but Long Island real estate ain’t cheap.
Charles de Monrency Brut Reserve – A ‘grower’ Champagne that has all the quintessential qualities of top vintage offerings that are twice the price. Fine and lengthy bubbles lead to nutty, honied and toasty aromas and flavors. The biscuit and melon notes on the finish hang around long after the juice is gone. A lucious, mouthfilling mousse on this one as well.
Piper-Heidsieck Cuvée Brut – Without question my favorite Champagne for around $40+. It has that dry and crisp minerality that balances harmoniously with the citrus, green apple and subtly yeasty notes. For my palate this is as good as it gets under $50.
Whatever you choose to sip on this New Year’s Eve be sure to enjoy with family and friends, as that is sure to enhance any Sparkling experience.
Have a Happy and Healthy Y’all, catch ya in 2015!
Not sure if you are serving your wine at the right temperature or how to get it to the perfect serving temp? Confused on what stemware to use? Check out the Wine Enthusiast piece below (by WWG) that has all the info you need to ensure that the lovely juice you are pouring at your holiday party is being enjoyed to its full potential.
With more and more consumers reluctant to pay the high markups that are inherent to many wine lists, BYO has become more prevalent than ever. Restaurants tend to mark up wines anywhere from 2-4 times the retail price that you will find at your local wine shop, not to mention the mark up from their cost. While the convenience and selection is well worth the price to some, others prefer to select from their own collection then the restaurant’s wine cellar. Below are 5 simple rules to help determine the appropriate scenario to bring your own bottle and some guidelines for restaurant etiquette if you choose to do so.
- Free is for me! – If there is no corkage fee, than there is no reason NOT to bring your own bottle. Even if restaurants charge a nominal (under $10) corkage fee it still makes all the sense in the world. You could choose to bring a moderately priced bottle and it will still be a lot less at your local wine shop then at the restaurant.
- Big names = Big Corkage Fees – If you are going to a top tier steakhouse or a popular French bistro, you are probably looking at a corkage fee of $35-75. For these eateries you’re probably better off sticking with their wine list.
- Make it worthwhile – You certainly could bring an inexpensive bottle, but that would defeat the purpose. Mark ups are typically higher on the reserve selection wines, especially from older vintages, so the better bottle you bring the more you are saving.
- Tip on the service – The server should provide the same service on the bottle of wine whether it is purchased from the restaurant or not, so be sure to include something in the tip for that bottle. A good rule of thumb is to multiply the retail cost of the wine times 2 or 3 and add that to the total bill before calculating the tip.
- Buy an additional bottle from the wine list – If you’re dining with a large group, doing this shows you appreciate their hospitality and would like to thank them for it…that is of course if you are enjoying the meal and the experience!
Check out this great article from Christie’s Auction House regarding different ways to store your wine, featuring quotes and info from yours truly ;)
About 100 miles north of Westchester is where you can find the original grounds of the infamous Woodstock festival in Bethel. For those of us that were too young to attend, there hasn’t been much reason to head up that way in years past. But as of late there has been a bit of a renaissance in the area.
Neighboring Monticello has transformed its Raceway into a Casino while boutique art galleries and small shops are popping up left and right. The Bethel Woods Center for the Arts is a great place to see a show or check out the history of Woodstock itself. But most intriguing (for me anyway) is the new kick ass distillery and saloon that opened right across the street from Bethel Woods.
I stopped in the Catskill Distilling Company recently and met with owner and Distiller/Veternarian Monte Sachs. He graciously showed me around the joint and explained the inner workings of his personal grown up playground. The set up is quite impressive including his mashing/milling room, the expedited barrel aging shed and of course his custom made copper still.
My visit was randomly well timed as he was distilling his Most Righteous Bourbon that day, and most righteous it is! It was being collected at the white dog stage…pretty cool to be able to sample it before the barrel aging process (at around 65-70% alcohol!). Following his in depth tour we sampled the finished product next to some other well known premium bourbons that basically dominate the market. While everyone’s palate varies, the Most Righteous clearly out shined the competition with more intense aromas, flavors and amazing balance…not what I expected!
To be honest, all the spirits being produced there really impressed. His Defiant Rye is spicy and oily packed with lemon citrus goodness. The Wicked White Whiskey is their version of moonshine, and while it has a definite bite to it, the six grain spirit is expressive while not overpowering on the alcohol. But my favorite booze in the Catskill Spirit portfolio has to be the Curious Gin. Made with 14 different botanicals and local juniper berries, it is as lovely, fruity and floral as it is clean, herbal and balanced. It has become my house gin for Martinis and Negronis, and at $20 a bottle it’s very affordable to keep stocked.
You can check out their website to see all their homemade spirits, distillery history and some fun cocktail recipes as well. And if you are ever up seeing a show or checking out the Woodstock Museum at Bethel Woods, this place is not to be missed. Bring the family as the Dancing Cat Saloon (also owned by Monte) is right next door with some good eats and a solid selection of brews.
Wine pairing dinners are popping up all over the culinary world these days. No longer are they limited to high end restaurants or wineries. You can find these carefully curated menus matched alongside their perfect wine counterparts at such venues as local pubs, car dealerships, real estate openings, corporate functions and most recently country club dining rooms.
I attended such a dinner at the scenic GlenArbor Golf Club in Bedford Hills which featured the wines of Joseph Drouhin. With club members expressing an interest in overall wine exposure and education, ownership brought a Certified Sommelier on board to help quench that thirst. Fernando Silva, a Master Somm in training, has overhauled the club’s entire wine list and worked diligently to put together this event showcasing the 2011 vintage of selected Drouhin wines as well as the culinary creations of GlenArbor’s kitchen.
In keeping with a Burgundy themed evening, the Chef prepared a menu highlighting a few traditional French dishes including a celeriac risotto with marrow accent, a local striped bass dish and crepinettes of guinea hen alongside a guinea hen roulade. While there was some confusion regarding which wines were to be paired with which dishes for the first couple of courses, it did not seem to bother the members who appeared more than content with the wines in their glasses as well as the quality of dishes being served.
The white wine selections for the evening were the Puligny-Montrachet, Meursault and the very impressive Batard-Montrachet Grand Cru all from the 2011 vintage. The Batard was quite a treat, as there is not much wine to come out of this small Grand Cru vineyard. Layered and complex with notes of honey, lemon, and tropical fruits playing beautifully off the buttered toast, smoky oak and nutty backbone. It possesses amazing structure and length as well. While tasting through these whites, Laurent Drouhin (a Westchester resident) expressed his passion for not only his wines but for the region in general. His motto was “If you can’t come to Burgundy, Burgundy comes to you” when tasting his Drouhin wines.
The reds were up next and they were all served alongside the duo of guinea hen main course. Choosing to serve three wines with basically one dish was a little unorthodox, but in this relaxed environment where everyone knows and seems to enjoy one another’s company, it was not an issue. The Gevrey-Chambertin was showing nicely already with forward cherry and fresh strawberry fruit laced with hints of peppery spice and vanilla. The famed Clos des Mouches wine started a bit musty and gamey. However with some time the dark berry fruit, classic minerality and licorice nuances came about giving it a good amount of charm while displaying that classic Burgundy terroir.
But the wine of the night was easily the 2011 Echezaux. It took about 2 hours to finally show its true colors, but when it did it was truly stunning. Offering aromas of dried red cherry and berry, plum and raspberry with intensely fragrant notes of rose petals and sage. It maintained elegance and balance that only a well made Echezaux can, and is clearly a wine for the cellar as it will age over the next decade or more.
On top of the quality wines being served, what the members seemed to enjoy most was the explanations and descriptions of the wines given by Laurent. He provided insight into the vineyards, the winemaking process and his family history giving those in attendance a glimpse into the Drouhin way of life. Since Laurent is not only a Westchesterite, but a golfer as of a few years ago (and apparently he has been bitten by the bug pretty seriously), everyone seemed to relate to one another on some level and enjoyed the vibe of the evening.
Golf and wine are a perfect pairing of passions for many, so why not indulge in both all in the same day?! However it’s not as easy as it may seem to pull off. The club needs a kitchen staff that has the skill to execute a serious dinner service and put together an appropriate menu. Some high quality juice needs to be served, preferably with a host that can entertain and educate the members throughout the course of the evening. But the most important factor is the desire of the members to act on their passion and create an environment where wine becomes a priority within the workings of the club. If that all adds up, you have a pretty special scenario that can lead to some wonderful culinary experiences.