Now that the smoke has cleared and the dust has settled from all the New Year’s festivities, it’s time start working on those dreaded resolutions. I can just hear the dull roar of moans and groans as everyone starts going back to the gym, joining Weight Watchers and tries to cut down on the frivolous spending. But who said resolutions have to be so hard?! So to offset all those mundane yet obviously important resolutions, why not make a fun one to try some new and different wines this year.

While everyone is familiar with the ever popular Cabernet Sauvignon grape, maybe this is the year you venture out and experiment with one of its parents, Cabernet Franc. It is used as a blending grape in many Bordeaux wines, and is the varietal of choice in the Chinon region of France. But here in the States, it has found its home in Napa and more recently in Long Island, NY.

The growing conditions in Long Island give it similar characteristics to the way it is produced in France. It tends to be somewhat light in nature with earthy undertones, red berry flavor and floral notes. Wolffer Estate and Pindar make ones that are quite enjoyable, with the latter being the value pick. In Napa however, the heat brings out the fruit in Cab Franc where they can be big and powerful, yet still carry the herbal and floral nuances making for some fantastic wines. Ironstone has a very drinkable one for about $10 (actually from the Central Valley of CA),  but my favorite has to be The Fury from the Revolver Wine Co. It will run around $30 and is really something special, particularly when paired with a peppery beef tenderloin or steak au poivre.

Are you a fan of Italian wine but looking to branch out from your typical Chianti and Montepulciano selections? Keep an eye out for the wines from Montefalco in the Umbria region of Italy. The main grape used here is Sagrantino which produces full bodied, dry red wines that can have blackberry, red fruit and tobacco components. The 100% Sagrantino wines can be pricey due to the rarity of the grape, but they compare to some of the best in Italy with Terre de Trinci being the most well known producer. However, the Montefalco Rosso wines are blends of Sagrantino and Sangiovese which have most of the character, yet a fraction of the price tag, of the straight Sangrantinos. Scacciadiavoli Rosso di Montefalco is a smooth, lush example of that blend and will only run around $15-18.

If your resolution is to make the move to whites for 2011, why not start with Austria’s favorite varietal Gruner Veltliner. These wines typically have a real crisp acidity to them along with citrus, peach and possibly apple flavors. The better ones can get expensive, but there are many in the $10-15 range from the Kemptal and Wachau regions that are great values, and quite food friendly to boot. GRUNER by Etz comes in a 1 Liter bottle which for under $15 is one of the best deals around. F.X. Pichler makes some of the best GV in the world, but they will start around $30 and get up to the $100 range so be prepared to dig a little deep for one of these iconic Austrian whites.

Wishing you the best of luck in following through with all of your resolutions for 2011, and a very happy and healthy year ahead. Salute!

There’s no time like Christmas to really let yourself go. Sure, Christmas is the season for family, joy, celebration and all that sentimental good stuff. But let’s face it, with all the holiday parties, happy hours and general merriment, ’tis the season to be drinkin! So what wines you serve at Christmas can play a pivotal role in the success of your family holiday.

First and foremost, as with any celebration, start with the bubbles! Champagne is a great option if it’s in the budget, and some of the more affordable ones like Piper Hiedsieck or Moet et Chandon Imperial can be just as tasty as some of the big names. But I tend to go the Prosecco route, such as Mionetto or La Marca, or with a sparkling from California like Gloria Ferrer or the Schramsberg Mirabelle Rose. I always feel like I get more value with those options, especially if its being enjoyed in a large group setting.

For those who partake in the Feast of the Seven Fishes, white wines may take center stage.  The two white varietals I tend to lean towards when pairing with seafood are Sauvignon Blanc and Chenin Blanc. New Zealand has become wildly popular for their SB, and for good reason. It’s made in a crisp and aciditc fashion with lots of tropical and citrus flavors. Brancott and Kono are consistently good value options for around $10-15.

Chenin Blanc can have a little sweetness along with the crisp acidity and citrus fruits, making an exotic combination with shellfish. The Vouvray region in France is notorious for wonderful CB, but in California Pine Ridge makes a Chenin Blanc/Viogner blend that would add a nice touch of lemon zest and florals to your seafood selection.

For those fish feasters that serve it with the classic marinara or fra diavolo sauce, as my family does, red wine is most likely what you will want to serve, particularly ones that can hold up to the sauce but not over power the fish. I try to stick with the Italian theme, as the right ones tend to be full bodied but not massive, and can bring out a lot of the spice and acidic nature of the sauce.

Chianti Classico is always a safe bet and a sure-fire winner. For some reason it seems Chianti has gotten a bad rap lately, however there have been some wonderful wines coming out of the region in recent vintages. The Rocca della Macie line of Chiantis are consistently stellar, as are the ones from Ruffino. If Chianti is not your thing, a Super Tuscan may be more your speed. These are wines that are made near Chianti but they can use many traditional varietals (i.e. Cab, Merlot and Syrah) in combination with Sangiovese and are not restricted to the rules of Chianti.

The one I’m going with this year is the 2008 Mediterra from Poggio al Tesoro. This blend is actually Sangiovese free, made from Cab, Merlot and Syrah. It is gracefully smooth and luscious with loads of cherry and berry, surrounded by spicey and herbal notes.  Perfect for your typical Italian seafood feast, but will also pair well if you are going with a good old fashioned Ham or Beef Loin.

Whatever you decide to drink with your holiday feast, may your Christmas be full of love, laughter and joy. As that is truly what makes the season “the most wonderful time of the year”. Salute!

Just about this time every year the Thanksgiving wine recommendations come out from every wine publication, wine shop and blogger around… so why should I be any different?! Red Zin, Pinot Noir and Riesling always seem to get the nod and sure those varietals will work with your Turkey. But when you take all the feasible food combinations involving mashed potatoes, cranberry sauce, candied yams, stuffing, corn soufflé, sautéed onions, and various Turkey preparations there are few wines that won’t work alongside this kind of feast! So let’s get into some selections that are off the beaten path.

To start the holiday out right I have one word for you… Bubbles! As you probably can tell from my previous posts I am a big fan of  fitting the Bubbly into your game plan whenever possible. With the emergence of Cava, Prosecco and Sparking Wine from various regions, you no longer have to spend a lot of dough on those expensive Champagnes. In fact, a dry Prosecco, such as the one from La Marca, would be a wonderful companion to the appetizers that preclude the big meal.

If you have stepped foot in your local wine shop recently, I’m sure you’ve seen the funky red and orange label wines engulfing the front display area which can mean only one thing…the Georges Duboef Beaujolais Nouveau has arrived! I find the older I get, the more I appreciate the fun and fresh style of these wines and have gotten over the commercial hype. And guess what, it is a fantastic Thanksgiving wine! All those ripe and vibrant berry components can only enhance the savory flavors that you worked so hard to elicit from your Thanksgiving culinary masterpiece.

Staying in France, the wines from the 2007 Southern Rhone region are drinking beautifully right now. The depth and concentration of the fruit combined with the approachability of these wines make them a perfect pairing to a well basted, juicy bird. These wines are solid across the board from this vintage and offer great versatility in terms of quality and price. So grab a $10-20 bottle of Cotes du Rhone or Cotes du Rhone Villages, or up your game to a Chateauneuf du Pape. Regardless, these Grenache, Syrah and Mourvedre (the main grapes used in the region) blends will certainly be the buzz at your Thanksgiving table.

If Reds aren’t the wine of choice for your family, then look no further than the Chenin Blanc grape. When young they can be delightfully crisp and aromatic with apple and melon flavors, yet with age they gain a honeyed and sweeter characteristic. One of my favorites is from Pine Ridge in California where it’s made in the younger style and blended with Viogner. However, the most prestigious wines utilizing the Chenin Blanc grape are still produced in the Vouvray region of France. While the more expensive ones can be really impressive, even most $8-12 options will make a delicious accompaniment.

However you choose to celebrate your Thanksgiving this year, remember to not only eat and drink well but to enjoy the memorable moments that come along with the day. For without the friends and family that  share our company, then Thanksgiving is just another Thursday night dinner with a football game in the background. Enjoy!

With Halloween upon us, it’s time to take the necessary precautions in preparation for the mayhem and madness. This may include stocking up on candy for the neighborhood kiddies, egg proofing the house for the neighborhood hooligans, getting your last minute make shift costume together for the big Halloween party, and making sure you are loaded up on enough Halloween appropriate wine for the weekend.

With the Vampire craze in this country, it is only fitting that there is a Vampire Vineyards to match. Located in Paso Robles, California, they are actually putting out some really nice, affordable wines. They produce wine from most of the popular varietals, including reds, whites, roses and even a Dracula Zinfandel for all the ZinHeads out there.  Most of the wines run in the $10 range and are blood sucking good deals at that price point.

If you’re feeling a little malicious this Halloween, than maybe the Evil Cabernet from R Wines is more your speed. 100% Cabernet from grapes grown in 3 of the better known areas of Australia, this wine is also a solid value for around $10-13. Lots of fresh berry aromas while smooth and soft on the palate. This one could even turn into one of your everyday wines, if you can handle the immorality.

Be sure to have the antidote if you dare drink the PoiZin from the Armida Winery in Sonoma. Not cheap at around $25, but the cool label and even better quality wine make this Zinfandel a great gift to bring to parties, or to enjoy with a rare and bloody piece of beef. Check out a Halloween inspired tasting video for this one by clicking the link here.

http://www.wineexpress.com/shopping/prod_detail/main.asp?cat=WBR&sl=0&catid=14&productID=27157&uid=6F1B33D5-7B58-4AF1-BDE4-0BF13B7E52CE

For those in search of a top tier wine with a little Halloween twist, look no further than the Ghost Block Cabernet from Oakville in Napa. The winery is certified organic, and this Cab is nothing short of sinful! Typical of the wines of the area it’s loaded with dark black fruit carrying firm tannic structure surrounded by tobacco and vanilla nuances. It will run around $50-60, but what better excuse to splurge than Halloween. You will certainly be the “after-life” of the party with this wine in hand.

Over the years, many wine drinkers may find that their palates constantly evolve. For example, after making the trip out to California, I didn’t want to touch anything that wasn’t from Napa or Sonoma. Yet shortly after that, I was enthralled with wines from the Tuscany area of Italy. Over the summer I went through a really enjoyable New York State Riesling phase, and as of the last month or so I am on a full fledge Bordeaux kick.

While this is a pretty common dynamic, there are also plenty of wine enthusiasts that only like one style of wine and that’s it. For example, I know that if I pour my wife or brother anything but a fruit driven California Red, chances are they will make a face mirroring a baby eating a pickle. While there is the argument that you need to appreciate different aspects of wines from all around the world made from all the various grapes, I say…. Fugetaboutit!

Wine is something that is meant to bring pleasure and enjoyment, and is not meant to be stressful or intimidating. So there is no reason to feel that you HAVE to enjoy a wine from Bordeaux or Barolo just because it gets great ratings from a wine reviewer. While wine experts have a clear cut and effective rating system, their tastes simply may not mesh with yours.

Professional tasters and reviewers are exactly that, professionals. So the ratings given to specific wines are based on a variety of factors that may or may not make the wine appealing to your palate. On many occasions I have shared some highly rated wines with friends and family and while some found them to be delicious, others found them …well… pretty disappointing.

My point is this…I notice that people can get frustrated when drinking wine because they don’t taste what is described in the tasting notes, or don’t enjoy it as much as they think they should. But if you are drinking for pleasure and relaxation, then follow the Planet Fitness rule and drink in a Judgement Free Zone. Trust your gut and your own palate and just try to learn what kind of wines curl your toes. If you do find professional reviewers that share your tastes then try to stick with them like glue, as that is the way you will stumble on some great wines that may otherwise fly under your radar.

Don’t get me wrong, I love drinking Napa Cabs as much as the next guy. But nothing boils my blood more than sitting down at a restaurant and seeing the cheapest Cabernet from California on the wine list at a price four times what I would pay in the store. Who needs to spend $60 on a bottle of Kendall Jackson?!? That is when I look for the value selections, and most times I can find them in South America.

Malbec originated in France, and is actually one of the 5 grapes that can be used in the Bordeaux red wines. But these days Argentina has cornered the market on Malbec, and for good reason. They are making a ton of it, and making it well. The beauty is you can spend around $10-15 and get some really big, inky, fruit driven wines. Moreover, the restaurants don’t tend to mark them up as much as the Cali and European wines because there is usually such a large inventory.

Pascual Toso consistently makes solid Malbecs at every level. The vineyards are located in the Mendoza area of Argentina, where it is nearly impossible to find bad Malbec. Paul Hobbs, who is an icon in California, consults on these wines and his expertise is evident in their lush, fruit forward characteristics. The entry level wines run from $9-13 with the Reserva going for $16-22. These are great when paired with grilled beef of any kind, which makes sense as the Argentines are also infamous for their Asado.

Two other stellar producers of value Malbec are Alamos and Luigi Bosca. Luigi Bosca’s Reserva almost always scores in the low 90’s and stays in the $15 range. Alamos offers a Malbec that is under $10 and is a great inexpensive way to sample all that the varietal has to offer. It’s smooth and easy drinkin wine, with the ability to hold up to a hearty meal as well.

Catena Zapata has basically staked its claim as the dominant force in the Malbec world. While even their entry level Catena Malbec is not cheap (around $15-20), each and every wine they make gets high critical acclaim and is just flat out great Malbec. Their Catena Alta is something special, and even though it runs around $40-50, if it came out of Napa or Bordeaux it would cost double that!

Lastly, if you are one of those lucky people that can afford to spend $60-70 on a bottle then do yourself a favor and pick up some of the Cheval des Andes Bordeaux Blend.  Located in Mendoza, it is owned by the same people who produce the legendary St. Emilion Chateau Cheval Blanc (featured in the film Sideways) which can fetch up to $1,000 a bottle.

This wine has everything from big dark fruit, to complexities from the oak aging, yet stays delicate and elegant in the true St. Emilion style… it’s got it all!!  It’s certainly worth picking up for that next special occasion, or if you see it for under $150 on a wine list and decide to throw caution to the wind. After all, life is too short to drink bad wine.

There are many important factors that come into play in producing top class wines. One of the most important is something that the wineries and winemakers have zero control over, climate.

Mother Nature can be a mad scientist, and during any given year can wreak havoc on entire vineyards in multiple regions. However, there are some years when she smiles upon those same regions, and the combination of perfect climate, healthy soil and vines, and proper harvesting can lead to an abundance of great wine. Such is the case with the 2005 Bordeaux wines.

The 2005 vintage in Bordeaux has been called one of the best EVER by most experts! This is based on how the wines tasted straight out of the oak barrels before they were even bottled, and how they showed soon after bottling. Now these wines have had some time to age in the bottle and are showing what they are made of…and they are rockin!

It’s one of those years where it is hard to find a bad wine from anywhere in the region. Overall the fruit is still concentrated and lush, but the tannins are mellowing out making for smooth and velvety wines. Not only are they drinking beautifully now, but they are still in their mid life and most will continue to age even longer!

The point being these 2005 Bordeaux wines are really something special yet are dwindling in inventory. So go out and grab some while you can! There are so many sub regions, Chateaus and labels in Bordeaux that each local wine shop will probably have their own favorites in stock. I have listed a few of my go to Bordeaux value picks below (most are pretty readily available), but the truth is almost any Bordeaux with that magical 2005 number on it is going to be truly enjoyabe. Cheers!

Chateau Greysac (Medoc)  –   $10-15

Chateau Bonnet (Bordeaux) – $10-15

Chateau Morin (St. Estephe) – $14-20

Domaine Baron de Rothschild Reserve Speciale (Bordeaux) $14-20

Chateau Senilhac (Haut-Medoc) $18-25

Chateau Clairefont (Margaux) $20-25

Chateau des Graviers (Margaux) $25-30

Chateau Laroque Grand Cru Classe (St. Emilion) $37-45

Chateau Talbot Grand Cru Classe (St. Julien) $50-60

Pizza and Beer…a combination as rooted in American culture as peanut butter and jelly, spaghetti and meatballs or even Beavis and Butthead. But now that wine has taken over beer as the most popular beverage in the land, I think it’s time to start talking Pizza and Wine. But which ones are the best to drink with your favorite pie? Sure, the safe and easy move is to go with a Chianti or an Italian blend, and of course they will pair quite nicely. But why go the easy and safe route when you can be bold and daring! It’s so much more fun, and in the end, rewarding.

One of my favorite wines to pair with just about any style of pizza is a California Pinot Noir, specifically from Carneros. The light to medium bodied nature of these wines holds up well to the pizza’s consistency. Plus the cherry and spice characteristics that Carneros Pinots are famous for really bring out the robust flavors of the tomato.

If you are a traditionalist and feel the need to stick with the Italian wines, instead of reaching for a Chianti why not try a peppery Primitivo. In California they call it Zinfandel, but it is the same grape just grown in a different area. Primitivos tend to be very approachable; lots of lush dark fruit flavors and that classic peppery aspect just combines so well with the sauce… especially if you throw some crushed red pepper on your slice!

When veggies take center stage on the pizza, just the right white wine (yes… white wine) can really complement the combination of flavors. Any version of the Sauvignon Blanc grape, with its citrus flavors and crisp style, will help bring out all the goodness that vegan pie has to offer. The flinty style of the Sancerre wines tends to lend itself very well to this type of meal.

Is meat lover’s pizza more your style? Well if you like to pair your steak with a big Napa Cab or a classic Bordeaux, why not do the same with your pie?!? A pizza loaded with meatballs, sausage, ham and whatever other meat you can think of is full of big flavors. The only way to offset that is with a big wine! So don’t be afraid to reach for that bottle of Far Niente or Chateau Lascombes just because it’s pizza night. You may be surprised what a special bottle of wine can do to enhance the enjoyment of your favorite pizza pie. Salute!

Below are some of my favorite value picks for all the wines mentioned above.

Pinot Noir

Artesa Pinot Noir  Carneros, CA

Acacia Pinot Noir  Carneros, CA

BV Pinot Noir, Carneros, CA
Castle Rock Pinot Noir, Carneros, CA

Primitivo

Amano Primitivo Puglia

Cantele Primitivo Southern Italy

Layer Cake Primitivo – IGT Puglia

Sauvignon Blanc

Brancott Sauvignon Blanc Marlborough, NZ

Geyser Peak Sauvignon Blanc Sonoma, CA

Kim Crawford Sauvignon Blanc Marlborough, NZ

Michel Redde Sancerre Les Tuilieres

Napa Cab

BV Cabernet Napa, CA

Liberty School Cabernet Paso Robles, CA

Stag’s Leap Artemis Cabernet Napa, CA

Far Niente Cabernet Napa, CA

Bordeaux

Chateau Greysac Medoc

Chateau des Graviers Margaux

Chateau Talbot Saint Julien

Chateau Lascombes Margaux

Anyone living in the NY area is thinking the same thing right about now …when did this place turn into Florida?! Not only does this heat and humidity take a toll on our bodies, our spirits and our Con Ed bills, but it also can take a big toll on our wine. Whether you have a few bottles or a few hundred, heat can destroy those bottles that you have stashed away somewhere in your home.

The ideal condition for storing wine (whether it’s red, white, champagne, port, etc.) is 55 degrees and between 55% and 75% relative humidity. This is why storing in a regular fridge (too cold) or just a wine rack in a normal room temperature area (too warm) can be detrimental to wine. The lesser of these evils is to put it in a regular fridge, as that will just dramatically slow down the aging process. But after longer periods of time, this will end up adversely affecting the wine too.

There are hundreds of different wine storage options to choose from for all different collections and all different budgets. The small wine refrigerators are perfect for those who have anywhere from a few bottles to a few cases. Most of them are thermoelectric units, so they are very quiet and can go anywhere in the house. There are also bigger wine refrigerator units that typically have a compressor and a front vent, like the ones in your kitchen. Those can be freestanding units, or you can build most of them into your kitchen cabinetry or bar area.

Then there are the real deal freestanding wine cellars. There are many different brands and styles to choose from. Some are just larger versions of the smaller wine refrigerators while others, like the Eurocave units, are true wine cellars. Eurocaves are made to mimic the conditions of the old French caves, so you can store your wines for decades in these units. Some prefer the furniture style cabinets that have wine cooling conditioners installed in them, so they not only serve as beautiful show pieces for your home, but will protect your collection as well.

Of course if you want to go all out you can take a room in your home and turn it into an actual wine cellar. This however is a pretty large, and potentially costly, undertaking.  It involves building out a room with a vapor barrier, proper insulation and the moisture resistant sheet rock. Then there is the cooling unit and racking to select and install. However, once it is finished it certainly becomes one of the coolest, and most functional, rooms in the house. Just be ready for the all the neighbors to be spending a little more time in your basement 😉

Have you ever saved a bottle for that perfect occasion? Yet when the time comes, you open the wine and the first sip tastes like it’s something you should be putting on your salad? I have and it was such a disappointing experience that I went out and got my first 15 bottle wine fridge and I haven’t looked back since. So if your wines are battling the heat and losing the fight, help them out a bit and look into one of these refrigerated wine cabinets.

Wine Enthusiast by far has the greatest selection and best prices for all of these wine storage units. Below is the web link to them and as always if you are looking for more information just leave a comment and I will be happy to get back to you. Stay cool out there!

http://www.wineenthusiast.com/refrigerated-wine-cabinets.asp?icid=TNVRFRGRTDWNCBNTS

Pardon the Seinfeld reference, but it is a question I get asked pretty frequently as of late. These wines are more popular than ever, yet many people still don’t know what exactly a Super Tuscan is, what it means and why the hell are they so Super anyway? I mean…do they fly around with capes on or something? So let’s see if we can clear this up a bit.

These blended wines that are made in the Tuscany region of Italy came about because of the strict regulations from the Denominazioni di origine controllata (DOC) that governs the region. For years, the wines made in Chianti had to have certain amounts of the Sangiovese grape to be called Chianti. So a few rogue wine makers felt they could make better wines going outside of the rules by blending the Sangiovese with Cabernet, Merlot and other red varietals. And thus the Super Tuscan was born (with the name being created by Robert Parker)

Since the late 1970’s some of the biggest cult wines to come out of Italy have been these Super Tuscans. Wines such as Tignanello, Ornellaia, Sassacaia and Solaia are some of the best in the world, and demand an extremely high price because of it. But as the popularity of these wines has grown, many wineries have produced Tuscan blends that offer a taste of the region at very friendly prices.

My three favorite Super Tuscans that you can usually find for around $10 or less have to be the Monte Antico Rosso, Centine by Banfi and the Vitiano by Falesco. All are Sangiovese, Cab and Merlot blends and all bring a lot to the table. Lots of lively cherry fruit and spice, very smooth and easy drinking wines. These are great for those large group pizza and pasta nights, but are big enough to hold up to your favorite beef dishes as well.

Argiano has been producing some of the best wines in this region for sometime now. Most fetch a hefty price tag, but their Non Confunditur (N.C., Green Label) can hold its own with any of them, and only costs around $20! They added Syrah to the classic mix of Sangiovese, Cab and Merlot and it brings a wonderful earthy, yet warm red fruit characteristic. This wine has beautiful balance and elegance to it; a real treat to drink on its own or with your favorite hearty brown sauce meat dish.

Ruffino has been synonymous with quality Tuscan wine, specifically Chianti, for over a century now. While they are best known for their low end Chianti and their higher end Ducale labels, their Super Tuscan Modus is one not to be overlooked. Also priced around $20-25, this is a full bodied, fruit forward blend loaded with blackberries and plum. Yet it also has hints of clove and vanilla from the oak barrels in which it has aged. A powerhouse, yet smooth and silky, this wine brings it home each and every vintage.

Of course if you have a couple hundred bucks to drop on a bottle, the cult Super Tuscans can be life changing. So don’t be afraid to pick up a bottle of Sassacaia or Ornellaia for that special occasion if it’s in the budget, as they are truly memorable wines.