This week I attended the ZAP (Zinfandel Advocates & Producers) food and wine event in NYC. These guys are serious about promoting Zin and do a wonderful job at it. This particular event was a Pairsine Chefs Food & Wine Pairings,basically meaning they paired up a number of really nice dishes with different Zinfandels from various producers. The event was held in the Sun West Studios on the West side of Manhattan. Needless to say the views were pretty impressive and only enhanced while sipping  some tasty Zins! Here were a few of my favorites from the event.

Best Overall Zin: Ridge Geyserville 2009 Sonoma

Big and juicy with lots of spice, yet surprisingly smooth for a young Zin. Very sophisticated wine.

Best Family of Zins: Ravenswood Zinfandels

Everyone knows their entry level wines offer great value, but their small production Teldeschi and Belloni Zins were really impressive, especially from such a large outfit.

Best Newcomer: Chacewater Zinfandel 2010 Sierra Foothills

This is their first bottling and damn was it tasty! I see big things for these guys….

Biggest Surprise: Tie between Opolo Vineyards and Pedroncelli Winery

Opolo’s Summit, Mountain and Reserve Zins all showed very well, especially at the price points offered. Pedroncelli had 2 Zins, both under $20 that were soft with beautiful fruit. They also had a Zinfandel Rose (NOT White Zinfandel) I was somewhat skeptical about, but I will be seeking that one out for a summer BBQ sipper.

Biggest Disappointment. Cakebread Cellars Zinfandel 2009 Red Hills Lake County

I know, I know… everyone loves Cakebread. But in all honesty, I’m not sure I get it. In a room full of great Zinfandels, this one was just OK. It wasn’t bad, but there was nothing that really stood out about it. And of course, Cakebread is NOT cheap…

This ZAP movement is up and coming and they will be having more of these events throughout the country. So if you are a Zinhead (one who favors the Zinfandel varietal), then I strongly suggest checking them out the next time they are in town. The events are not inexpensive, but you certainly get your money’s worth both in quality and quantity of solid food and killer Zins.

Cheers!

You can say what you want about New Jersey, but there is no better place to go out for a meal. No, it’s not because you may run into Pauly D or JWOWW at your favorite restaurant (although that’s a pretty solid reason). New Jersey laws have made it very difficult and expensive for restaurants to obtain a liquor license, so most of them will allow you to bring your own wine, beer or booze without any corkage fees!

Unfortunately that is not the case for most restaurants in NY, although there are a handful of BYO spots out there (ex. Buon Gusto in Irvington and Juniper in Hastings). However, almost all restaurants will allow you to bring your own bottle as long as you pay a corkage fee. Most of the higher end steakhouses and fine dining establishments will charge so much that it ends up not being worth it ($30-40 a bottle), unless you are bring a particularly expensive wine. For example, if you want to bring a bottle of Far Niente Napa Cab that cost you $100, it is certainly more cost effective to pay the $35 corkage fee than to purchase it off the wine list for $200-300.

But there are a number of places that will charge a much more palatable fee ($10-20) making it very cost effective to grab a bottle from your cellar or even your local wine shop to take with you. For example, Acquario in Silver Lake only charges $8 per bottle! So when you consider a typical mark up on any given wine in a restaurant can be 2-3 times what you would pay for it in a store, bringing your own is an absolute no brainer. This is especially genius if you have a magnum you wanted to open. This way you are basically paying one corkage fee for two bottles. Is that being a little bit too frugal? Probably, but whatever man…aren’t we still in a recession?!

So my recommendation is this… the next time you are going out for a meal around town, give a call first and ask the restaurant if you can bring in your own wine and what corkage fees are associated in doing so. Be aware, there is some etiquette involved. The most important is not to skimp out on the tip. The server will have to serve the wine just the same as if you purchased it at the restaurant, so remember to factor that into the final tally. Lastly if you are out with a big group and know you will be doing some drinking, you may want to bring a couple of bottles with you but still purchase one or two from the restaurant’s wine list. It is a sign of good patronage and who knows, in doing so you may even get that corkage fee waived.

Cheers!

http://www.aquariony.com/

http://www.juniperhastings.com/

http://www.yelp.com/biz/buon-gusto-restaurant-irvington

Been to Crabtree’s Kittle House lately? If not… shame on you! But if so then I am sure, much like myself, you are already anxiously anticipating your next visit. Tucked away at the end of a windy and tree lined country road in Chappaqua lies the Mecca of Westchester dining. The old world charm of this establishment, that was originally a barn back in 1790, is perfectly suited for the fantastic dining exprience that awaits you inside.

Last week a large group of us had the pleasure of sitting in the wine cellar dining area. This is a glass enclosed extension off of the 65,000 bottle (not a misprint) wine cellar. Needless to say it is one of the more impressive collections not only in Westchester, but in the world!

Glenn Vogt, Wine Director and GM, took us on a tour of this infamous cellar and it’s all you can do to keep your hands in your pockets. Staring down the barrel of a 1997 Shafer Hillside Select or a 2001 Harlan can be somewhat intimidating and invigorating all at once. Having worked under wine guru Kevin Zraly at the Windows of the World just before 9/11, Glenn is unbelievably knowledgeable about the collection, and a hell of a nice guy to boot.

We started with an array of appetizers ranging from the Jumbo Diver Sea Scallops with Black Truffles to the Big Eye Tuna Sushi Pizzetta…however the Escargot really stole the show for the first course. We paired that with a 1999 Saintsbury Carneros Chardonnay and it was simply delectable. That is another great thing about the wine collection. They have some rare back vintage wines that are very reasonable (that bottle was $47), and because the cellar is properly temperature controlled you can be confident that the wine has held up over the years.

For my main course I got a little adventurous and went with a Venison Loin over a Brussels Sprout Butternut Squash and Applewood Smoked Bacon hash…ummm, yeah it kicked some serious ass! However a colleague ordered the Roast Berkshire Pork Chop with a Potato Puree and Glazed Onions in a Blood Orange Reduction and that seemed to be the show stopper of the night. Of course the Sirloin looked great also, but with the culinary genius available at the Kittle house, the steak seems a little too easy.

We were lucky enough to have someone bring some fantastic wines for the evening (thanks Tom!) including the 2008 Kobalt and Noemi Napa Cabs. However the real treat came after we finished our meal and our host decided he wanted to venture into the cellar for something REALLY special. As per Glenn’s recommendation we went with a 2001 Merus Napa Cab, which scored 96 Pts by Robert Parker. Again, not that scores mean everything… but RP was dead on with this one!! It was a truly intricate, elegant and memorable wine from one of the best vintages in Napa. Needless to say, this was one of those meals that didn’t suck.

Granted, the Kittle House is not an inexpensive restaurant by any means. However when you consider how much your standard steakhouse (Ruth’s Chris or Morton’s) can cost for a meal, the Kittle House can actually be a lot less expensive if you order properly. Moreover if you take some advice from the knowledgeable “wine guys” on staff they are quite helpful in finding some of those older vintage value wines that are just really fun to drink. So if you are looking for somewhere special to go for your next big occasion, be certain not to overlook the Kittle House in Chappaqua.

You can also sample some of their dishes at the upcoming Westchester Culinary Experience…more details to come on that.

Cheers!

The holiday shopping frenzy of Black Friday and Cyber Monday has come and gone, and everyone is probably a little lighter in the wallets because of it. So now that most of the materialistic aspects of Christmas are in our rearview mirror, its time to focus on what is truly important this season…family and friends coming together to celebrate this most joyous holiday. My family partakes in the traditional Italian Feast of the Seven Fishes for Christmas Eve, and it is always one of the most memorable meals of the year. I generally have the honor (and the pressure) of selecting the wines to go with the meal…talk about stress!

The traditional fishes that are served in the Feast are Calamari, Scungilli, Baccala, Shrimp, Clams, Mussels and some type of big fish (usually a snapper, sea trout, tuna or large shellfish like lobster or crab). However over the years the rules on what fish to serve have really loosened up, so these are by no means set in stone. What’s really fun about this meal is the fish can be prepared in so many different ways that it leaves your wine options wide open

Most of our dishes are prepared in a red marinara sauce (even the lobster tails and crab legs!) so I usually load up on reds for the main course, with some whites for the apps. But I know many families do the complete opposite and use a lot of white wine and cream sauces that lend themselves to a night of whites. Although if there are any old school Italian men attending your Christmas Eve dinner, I would highly recommend having some reds on hand…otherwise you may be sleeping with the seven fishes!

So below I have compiled a list of seven wines that are no brainer pairings for your Christmas Eve Fish Fest. There are literally hundreds of wines that will compliment this meal, but these seven wines are what I believe to be the best options based on various varietals, style and budget.

WHITES

Durand Reserve Sancerre 2014 ($20-25)  –  This is a wine that overdelivers on quality vs. price each vintage. Piercing acidity and a flinty minerality make it ideal for those chilled seafood dishes/

Fox Run Reserve Chardonnay Seneca Lake, Kaiser Vineyard 2012 ($15-20)  –  Lovely balance of acidity, green apple fruit, banana and toasty oak lends itself perfectly as a lobster companion.

Pine Ridge Chenin Blanc-Viognier California 2014 ($10-15)  –  Loaded with citrus and lemon lime flavors, perfect for those white wine clam sauce dishes. One of my first true white wine loves.

REDS

Villa Antinori Chianti Classico Riserva ($25-30)  – I was pretty shocked at the depth and complexity of this wine. Dried, sour cherry with smoke, earth and toasted almond notes. The acidity will drive through all of those red based sauces.

Hanna Alexander Valley Cabernet Sauvignon 2013 ($20-30)  –  Simply put… I just love this wine. Dense and vibrant red and black cherry fruit with hazelnut and vanilla notes and a plush mouthfeel. A big boy with a flash of elegance.

Tormaresca Neprica, IGT Puglia 2013 ($8-12)  –  This is a bright red wine with lots of spicy red fruit and floral aromas. If you’re looking for that solid $10 bottle of red, this is it.

Villa Mt. Eden Pinot Noir Santa Maria Valley 2009 ($12-15) – A few years of bottle age has done some wonderful things to this affordable Pinot. Soft tannins, vibrant acidity and mature fruit gives this some serious depth and structure.

BONUS WINE

Gaja Promis, Toscana 2012 ($50-60)

Angelo Gaja is infamous for his Barolo and Barbaresco wines that usually fetch about $200-400 a bottle. This Super Tuscan gives you a chance to sample some of his outstanding juice at a relative value. Granted $60 is still a good chunk of change to spend on a bottle, but this is a pretty special wine that is sure to enhance your Christmas Feast.

Wishing you and yours a very Merry Christmas!

It’s hard to believe that Thanksgiving is just around the corner, but that is indeed the case. There’s a lot of hype out there on what wines you should serve with your Thanksgiving meal. Some wine retailers will use this as an excuse to move some wines that have been sitting around too long in their inventory or as an opportunity to make a “profound” statement on how some obscure varietal makes the best pairing with your turkey. WWG is here to give it to you straight about what wines to load up on for Thanksgiving.

First things first, if you’re going to serve white wine it really should be Riesling. I know all the Chardonnay, Pinot Grigio and Sauvignon Blanc fans are rolling their eyes right now, but it’s the truth. Nothing lends itself to the flavors and texture of a bird the way Riesling does. Just because its Riesling doesn’t mean it has to be sweet. Look for any German Riesling from the Mosel area with the term trocken (meaning dry) on the label to avoid the sweet stuff. Riesling also works wonderfully for all the pre game appetizers before the feast begins. Below are my 2 choices, one as the value pick and the other for the big spenders.

Value (Under $15) – 2010 Pacific Rim Riesling Columbia Valley,WA–                      #1 Wine Enthusiast Best Buy of the Year… can find it under $10 at certain locations.

Top Choice – 2009 J.J. Prum Bernkasteler Badstube Spatlese –   With the grapes picked a little later in the season, this will be mildly sweet and extremely food friendly. Should run around $35-40.

The two types of red wine I would recommend serving on Thanksgiving are Pinot Noir and Zinfandel…NOT the pink stuff. Pinot always makes a fantastic accompaniment to any poultry dish, with turkey possibly being its most desirable mate. The cherry fruit and acidic backbone allow the food to take center stage while accentuating all the spices and nuances. If you are going all red for the day, you may want to serve the Pinot with the apps and move on to the bigger Zins for the main course. Check out my 2 picks below.

Value (Under $15) – 2009 Castle Rock Pinot Noir Mendocino County, CA – 2009 was an epic vintage in all of CA for Pinot…tough to beat this one for the price.

Top Choice – 2009 Rodney Strong Pinot Noir Reserve  Russian River Valley, CA – Rodney Strong is one of my favorite Vineyards in all of CA, and this is one of the best efforts they have put out… EVER!! Available for around $35 and worth every penny.

Last but certainly not least is the classic Thanksgiving pairing… Zinfandel. All you ZinHeads out there already know this, but the berry fruit and spice of Zin allow all the wonderful flavors of your juicy bird, mashed potatoes, sausage stuffing and all the trimmings to gain complexity and intensity over the course of the meal. The great part about Zin is there are A LOT of quality options out there for around $15-20. Just make sure it is from Dry Creek, Napa, Amador or Lodi and it’s hard to go wrong. Top picks are:

Value (Under $15) – 2007 Terra D’Oro Zinfandel Amador, CA – Black fruit, chocolate and gripping yet smooth tannins make this my favorite value Zin of the Year!

Top Choice – The Prisoner by Orin Swift (Any Vintage)  Napa Valley, CA– Year in and year out this Zinfandel blend never disappoints. With a good amount of Cabernet Sauvignon, Syrah, Petite Sirah and a couple of other varietals blended in, it combines power and finesse. Just be sure to let it breathe about an hour before serving.  It’s widely available anywhere from $27-35.

My final comment is this: If you don’t like Riesling, Pinot Noir or Zinfandel then you should ignore this entire post. Thanksgiving is a holiday to be shared with loved ones, to give thanks for all that you have and to enjoy a hearty (possibly hedonistic) meal. So drink whatever makes you happy alongside that overstuffed bird and have a wonderful Thanksgiving!

Even though summer is starting to wind down, you wouldn’t know it with the never-ending heat and humidity spikes we have experienced here in the Northeast. The warm weather not only brings to mind ways to keep your wines stored properly in your home, but how they are being stored and shipped when making a purchase. After all, the wine has probably seen a bit of travel and storage before it even makes it to your front door.

The first thing you want to check out is the vintage on the wine you are purchasing. Many times retail wine shops will have blow out sales on older vintages that are on their last legs. It doesn’t necessarily mean the wine is shot, but it is something to inquire about before making the purchase.

See if your retailer recently purchased the wine, and if so was it sitting in a temperature controlled environment at a winery or distributor? Or was it just found out in a shed somewhere left for dead. You also want to see if that retailer will take the wine back if it has turned… after all why should you pay for wine if you get vinegar?!

You also want to check into the storage facility situation of your wine purveyor. A lot of retailers may purchase large amounts of wine so they can offer their customers a super discounted price. That is all well and good, however if they are in over their heads and have all the inventory sitting in their warm storage room over the summer you may be in for a disappointment when you open that bottle.

If you are a new world wine consumer and purchase most of your wine online, then a big aspect to be wary of is shipping methods. A few of the biggest transportation issues include using thin and flimsy cardboard (I know Styrofoam is terrible for the environment but it is fantastic for insulation), shipping ground when the delivery will be more than 2-3 days (always look into expedited shipping options), and not holding up shipments during the extreme heat spikes. Some companies will even put cold gel packs in the shipping cases… now that’s cool!

The moral of the story is this; don’t be afraid to ask before you buy. Wine is a delicate, living and breathing thing in which movement, vibration and large temperature fluctuations can wreak havoc. So the same way you would grill a car dealer before pulling the trigger on a new car purchase, you may want to do the same the next time you buy some vino. This can help ensure you achieve maximum enjoyment from your next glass of wine. Cheers!