Tampa Bay Wine Pairing

Wines for the Thanksgiving season are Excellent with Turkey, Chicken and Fish dishes.

By in California Wine, French Wine, German Wines, New Zealand Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

The Thanksgiving reds are the reds of Beaujolais, France.  These consist of of fruity (not to be confused with sweet) light to medium-bodied reds made from the Gamay grape. Excellent with Turkey, Chicken and Fish dishes. While Beaujolais Nouveau is the most popular, there are actually much higher quality Beaujolais Cru wines from this region. For light-bodied sips:

•Brouilly

•Mouin-A-Vent

•Fleurie

 

In Beaujolais, France there are also delicious white wines that are made from the Chardonnay grape as well in a crisp lighter style. If you find one, make sure you pick it up.

 

Light-bodied and tangy whites are excellent for Thanksgiving as well.

 

Sauvignon Blanc from New Zealand can be great, but it’s got unflinching acidity.  he same grape bottled as Pouilly-Fume or Sancerre from France’s Loire Valley is much softer. These whites are still acidic, tangy and herbaceous just like you crave from S.B., but with a subtler sip full of fresh green apples.

 

Medium to full-bodied whites are great for the fall/winter holiday…

Grapes like Gerwurztraminer and Riesling are often perceived solely as sweet. Not so fast!

For drier versions of these two, head north to Alsace. Gewurztraminer is a spicy white, while Riesling is more floral. Riesling is actually among the most diverse grapes from bone dry to sugary sweet in styles.

For an eye-opening white wine experience:

•Trimbach

•Albrecht

•Hugel

 

Burgundy whites almost strictly made from Chardonnay grapes, but they will not be oaky or buttery whites – they’re leaner and elegant with hints of flint, chalk and minerality.

 

Here is America ‘Chablis’ lost its social status when it became the preferred name for jug wine in the U.S., however this classy white is far from a flat, bland bulk wine. Also made from 100% Chardonnay, it has little and most often no oak, boasting crisp, mineral-spiked sips.

Other whites from Burgundy include Pouilly-Fuisse and the lesser-known and thus less expensive Macon-Villages. Both are lighter than New World styles and show off Chardonnay’s subtleties without the interference of oak.

 

Another great one is Viognier which is often called Chardonnay’s sexy sister. They are similar in look and body but this glass of white from the Rhône region will surprise you. It’s very aromatic. Viogniers are not abundant, so drinking will cost you, but these striking floral whites are a really good pick for Thanksgiving time.

Quick Tips for Restaurants and staff on Training and Selling Wine to your eager Guests!

By in Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Because our industry attracts a diverse workforce, we cannot expect a universal level of wine knowledge from our employees.  With so many wine training programs – what approach is best?

Because the world of wine is so broad and can be intimidating for many, wine training works best as a continuing process, broken down into small, easily digestible bites.  

A “boot camp” approach,  that is a lengthy and intense training session, may work for new hires already conversant in wine, but will be overwhelming for a novice, and probably soon forgotten. 

“Boot camps” do nothing to reinforce the knowledge of long time employees.

Try this…


By incorporating ongoing training into the weekly or bi-weekly routine, information is more easily retained by the staff.  A great time to do this is during pre-shift meetings.  

By focusing on specific subjects, and doing controlled, limited tastings (small pours and spit cups required!), your staff will remember concrete talking points that they can relay to the guest and can use to sell your list.

Also, enrolling wine wines classes taught by one with some experience such as the FDRP, WSET, SWE or CMS is a plus. An outside tutor for example. Establishing a relationship with a wine expert that can be a conduit to your staff. And don’t forget to see if your vendor(s) can host a session on upcoming wines!
Certification should be encouraged as incentive for higher earning potential. Especially if it results in the extra 2 or 3 bottles sold nightly.  Everybody wins! The restaurant wins, the server wins and of course… the customer wins too!

So… selling wine properly is not only very profitable to the business. It keeps your existing customers base happy and it attracts new customers constantly. It really does! …and it helps when you take the small rewarding steps with thoughtful training.

We often lose track of the fact that the service staff is also the sales staff and arming the staff with knowledge is the smart thing to do.

Today the cigar movement is once again in major fashion so let’s talk Nicaragua Tobacco, which is truly becoming ‘the’ place.

By in Cigars, Desert Wines, Tampa Bay Wine Pairing, Travel, Wine Chatter and Blather

Today the cigar movement is once again in major fashion.  The 90’s saw the decade really pick up with a new generation of real cigar aficionados and why not. The millennial roared with  a new era for food and wine. Yet, tobacco amongst the most important crops in the history of the world; Honestly there is nothing like a great cigar. Just like wine and spirits, cigars are among the world’s greatest and necessary indulgences. Oh boy, do they go together well…
There will always be the controversy about cigars. It is an easy sin tax.  But there is no denying the pleasure of a fine cigar. Whether after dinner, while fishing, golfing, at the BBQ, Beach, or just relaxing at the house or favorite watering hole.
I will be writing in a series of articles some of the basics that come to mind regarding the types of tobacco. In no certain order I will cover 4 types of cigars in four articles this is the first.

 1)Nicaraguan Cigar tobacco

 2)Dominican Cigar tobacco

 3)Honduran Cigar tobacco

 4)Cuban Cigar tobacco

In this article we will talk some about Nicaraguan Tobacco, which is truly becoming ‘the’ place.

Nicaragua is one of the best Cigar tobacco producing countries in the world.

Nicaragua is located just south of Honduras and north of Costa Rica in Central America. Years ago the Nicaraguan cigar industry had seen many setbacks with uncooperative politics and catastrophic storms; the powers have their act together and Nicaragua is on a serious roll and hands down producing some of the world’s best cigars, period. The country has rich and fertile soils for growing tobacco and even has a volcanic island. It’s been known since the Cuban’s came over in the 1060’s.

Nicaraguan Cigar tobacco is very noticeable through its texture. The texture is pliable in nature. In that it  is very unique  in nature and quality. The Nicaraguan cigar tobacco has a weighty spice and it inot as sweet as cigar tobacco from Cameroon, Sumatra or Maduro of other countries.

In the Nicaraguan, there are 4 main regions which are growing the Cigar tobacco –  Esteli, Jalapa, Condega and Ometempe.
Esteli : Estelí is the capital city of Nicaragua’s. Esteli has a black and fertile soil. Esteli produces a heavy spice, full aroma, body and full-flavored Cigar tobacco leaf. Esteli grows strongest of all Nicaraguan Cigar tobacco.
Jalapa : Jalapa has heavy with red clay soil. Jalapa produces a very smooth, elegant, and rich Cigar tobacco. On the Honduran border and really hard to get to;  Jalapa produces beautiful wrappers also. The Jalapa Cigar tobacco is very flavorful, slightly sweeter and unique because of the rich and complex aromas. It is remindful of the rich tobacco from Cuba’s Vuelta Abajo.

 

Condega : Condega has rocky soil. Condega produces very oily and elastic Cigar tobacco leaves with rich colors that are excellent for wrappers. The area sees a lot of cloud cover and the tobacco is mostlt sun grown. The tobacco is not as strong as from Esteli; it produces the second strongest Cigar tobaccos in Nicaragua.

Ometempe : An Island off the coast of Nicaragua. Ometempe have natural minerals in soil, which make it unique because of the volcanoes and provide ideal conditions and atmosphere for Cigar tobacco plant growth. The Ometempe island cigar tobacco is described as producing a sweet and a distinctively earthy and spicy characteristic.

There is a diversity of cigar brands that come from Nicaragua and Nicaraguan cigars come in abundant shapes and sizes with a range of aromas flavors. They do well with Tawny Ports, Jerez Sherry, Madeira and Vin de Naturals not to mention a good Brandy or Scotch. Here are several to look Nicaraguan Cigars to look into…

•Don Pepin Garcia Cuban Classic

• Drew Estate

• Cupido  

• Olivia

• Padron

• Plasencia

• Vegas de Tabacalera Esteli

• My Father

 • Perdomo

Five Top Red Wine Values under $20 – that are Big and Bold; that Drink 3 to 5 times their Cost – A Special Report by Wine Correspondent Ralph Del Rio

By in 2015 Top Wines, Argentina Wine, BBQ and Wine, French Wine, Spain Wine, Tampa Bay Wine Pairing, Washington State Wine, Wine Chatter and Blather, Wine Scores and Reviews

By Ralph Del Rio, Wine Correspondent

Every now and then I jot down some of my favorites values; especially when they knock your socks off! Here are 5 wines that are ridiculously good. They are big tasty wines. Decant if you like…but not necessary. All of them are delicious on their own or with a hearty meal, stew or grilled meats. Try them today, they won’t disappoint.

Dona Paula Black Label Red Blend Argentina, South America 2012 – Whiffs of plum, spices and juicy red pepper stand out in this very harmonious(Is it forward or not?) and balanced wine; with round integrated tannins and a deliciously endless finish…grapes are from a very high altitude.

Substance Cabernet Sauvignon Columbia Valley, Washington 2013 – Charles Smith, who continues to make great wines at all prices…the 2013 Substance is big and bold with aromas and flavors of cassis, wild flowers, pencil shavings and tobacco it is a great wine at any price; tastes 3 times what wines like this are usually going for…not kidding.

Bodegas Castano Solanera Spain 2012 – It comes through importer Eric Solomon. Every year it’s one you can count on. This is better than the 2003. It’s rich and harmonious with black raspberries, blueberries and black currants abound. It’s very full-bodied, very intense but somehow approachable. Magic for the price. It taste almost five times as much which sounds totally preposterous!

Gerard Bertrand Corbieres 2011 Languedoc-Roussillon, France – the 2011 Corbieres Terroir offers an elegant lead pencil, tobacco leaf presence and with blackberry notes and plummy aromas and flavors. It has enveloping solid structure with a persistent feel that goes into a memorable finish

Bodegas Zerran Tinto Spain 2011 – a Jorge Ordonez from the region of Montsant which by the way has soils just like its neighbor, Priorat! The overall balance is remarkable, very intense black fruit flavors with high level of concentration with hint of vibrancy. The fruit is ripe, chewy with earthy, smoky nuances on the palate and the retrohale.

Barolo and Barbaresco… Two great Italian wines from two great wine producing zones

By in Italian Wine, Tampa Bay Wine Pairing, Travel, Wine and Food Pairings

With such a long rich history Italian wines continue evolving and gaining momentum. Over the past decade we’ve seen great quality especially in Piedmont which is in Northern Italy is at the foot of the Alps. It’s still very Mediterranean though… It is the home of a long tradition of fine wine.  Barolo and Barbaresco are Piedmont’s  red wine Grand Cru’s.  Nebbiolo is the grape and essentially along with Sangiovese of Chianti it is Italy’s most noble grape variety.
In the 19th century after adopting French wine making techniques, a modern style of wine making was discovered that became to be known as the world-celebrated “king of wines, the wine of kings”; a delicious, big brick red  dry style with high acidity that promises many years of cellar aging. These days it seems just about every vintage of Barolo and Barbaresco offer excitement.

The interconnection of Piedmont’s renowned wines is the Langhe region. It is the home of both the Barolo and Barbaresco and a place of dramatic interplay of shadows and sun; foggy yet scenic. It’s unique. The temperatures in the day and night often swing mightily. Sometimes the sky is black and sometimes it’s white. Usually you have pockets rain throughout the summer into the fall. The land is myriad of rich clays and easy draining sand all which helps make commanding wines yet with amusing sophistication.

Today’ these Piedmont reds are conveyed in overindulgences. Some suggest a more modern style which minimizes tannins and maximizes the youthful fruit. It is super extracted fruit style with toasty oak.
The others are more traditional… offering powerful structured savory tannins and a more earthy expressive nose.  It’s the whiffs of tar, leather, perfumes of violets and roses. The grip of the velvet tannins that vibrate on the palate, the racy minerality of the wine from this region along with rushing flavors of cherries, vanilla, figs and black licorice. The wine can be very profound and have the propensity for cellaring( 5, 10 years or more!).
What is interesting is that Piedmont, Italy happens to lie at the same latitude of Burgundy, France and they have a similar summer climate and Piedmont is really the only place that Barolo and Barbaresco can grow with wide-ranging success.

These distinctive wines; both made from the Nebbiolo grape in general terms can be thought of this way. The Barolo is the more substantial, tannic and opulent of the two, while Barbaresco is considered more elegant and approachable.

By the way, the foods of the Piedmont that are habitually served with mature Barolo and Barbaresco include many plates made with white truffles or white truffle oil, Porcini mushrooms; cheeses like Bra Dura, Fontina, Ribiole, Toma, and truffle infused cheeses. Also game (especially game birds); and beef braised in red wine.

…Two great wines from two great wine producing zones.

Sauternes Semillion and the Nectar of the Gods

By in Tampa Bay Wine Pairing

There’s nothing like a great French Sauternes! Some call it the nectar of the gods. A lot has been written about Sauternes and how the wines can last 20 or 100 years if botrytis(noble rot) is brought into the picture. The flavors of Sauternes are of marzipan, apricots, graham crackers, mangoes, honey, nuts, orange, coconut, peach, pineapple and toast surrounded by a creamy, silky pliable and rich ingratiating texture. It’s as awesome as it sounds and after tasting it you may want to add more flavors to the list.
A Classed Growth Sauternes will improve in the bottle and should not be drunk for at least 8 to 10 years. Sauternes are usually delicious when young and it takes a lot of self-control and determination to put the wine away until it reaches its full complexity and maturity.

Semillon is the main grape in Sauternes but it is not the only great place in Bordeaux where this sweet grape grows. In fact sweet white Bordeaux grows throughout Sauternes, Barsac, Monbazillac and lesser sweet places like Cadillac and Loupiac. In the Pessac-Leognan and Graves, the Semillon wines generally have a substantial addition of Sauvignon Blanc which adds acidity and brightness to the fore.
With all this glory, you would think that Semillon is the ‘bees knees’ and is just fantastic but in reality the grape generally creates pretty dull juice even in great weather conditions. Semillon has been grown in many countries including South Africa, Argentina and all over South America but eventually it was replaced with Chardonnay as the go to grape.

With some exceptions, it seems that Semillon only grows great in Sauternes and Australia’s Hunter Valley(which actually thrives in terrible weather…go figure). Nature has made Sauternes perfectly suited for this grape. The area provides decent summers and the rivers of Garrone and Ciron provide fog during the fall, which are the conditions for the noble rot to thin the skins and deepen the sugars.

After all this, is really worth the fuss the answer is a resounding YES! What’s interesting is that Semillon is not very fruity at all. It’s concentrated and full of complex aromas and has a fresh and silky mouthfeel which make it go great with desserts especially creamy ones. It’s incredible with many cheeses including Maytag Blue, Stilton blue and Roquefort. Drizzle honey on the blue cheese and watch what happens! The new world Semillons match up well with Spicy foods and meats. With those Bordeaux Blancs try some shellfish.

Sauternes can be very expensive wines . Among the most famous are Chateau d’Yquem, Chateau Doisy Daene and Chateau Climens. A good recommendation is to try some new world Semillon; wines such as Tim Adams from Clare Valley, Australia; Le Ecole No. 41 from Washington, USA; Tyrell’s Hunter Valley, Australia and Yalumba’s Eden Valley Botrytis, Australia.

And always remember these wines are generally always drinkable immediately without delay, yet can improve with a little extra aging.

Toasted Pheasant, a nice little Tampa French Bistro…(Unfortunately this restaurant closed its doors in 2012)

By in Bistros Eateries & Cheese, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing

…Unfortunately this restaurant closed its doors in 2012, enjoy the review nevertheless
There’s a great little Bistro in Tampa. A no-frills French Bistro no less. It’s called the Toasted Pheasant. It’s nestled in between the Tilted Kilt and the Red Elephant on North Dale Mabry . Easy going yet full of great food that is smartly prepared by Chef Peter. With a simple wine list and some great foods like Escargot, Foie Gras, Quail, Pheasant, Duck Confit, Sea Bass, Beef Burgundy, Short Ribs and Rack of Lamb. How can you go wrong?!?

There is a cork fee of $15 if you bring your own wine bottle. It is very worth it. Bring a nice French Chardonnay from Beaune and Grand Cru Classe Bordeaux. If you can’t bring those, a value Bordeaux , Paso Robles Cabernet Sauvignon and Unoaked Value Chardonnay will work(or just stick to their wine offerings for a good match). Why do you ask? because you will be able to match up the foods. They offer up small plate dishes that allow you to eat several items.

Furthermore, it is one of the only places in Tampa that you can take in a French inspired meal with a bottle of smashing wine in a setting where you can be totally comfortable and kids are welcome too! The staff is very friendly and eager to please. Let’s hope that place like this can thrive and improve and not get complaisant.

You can join them for Sunday brunches and cooking classes on the First and Third Monday of Every Month that includes a live demonstration in their dining room by Chef Peter. On some Saturday afternoons there are hands on classes in the kitchen. This week on Thursday, July 22nd, there is a 4 course wine dinner and on August 13th and 14th is a ‘Gone Wild’ weekend.

Toasted Pheasant is located in the heart of Carrollwood, immediately south of Ehrlich Road. 14445 N. Dale Mabry Highway. Tampa, Florida 33618 Telephone: 813-265-6700 www.toastedpheasant.com

Spanish Wines and Chorizo Sausages are a great pairing

By in Cheese, Tampa Bay Wine Pairing, Wine and Food Pairings

Spanish wines are all the rage these days. They are well liked not only because they are rich in tradition but their value to quality ratio is just out of sight! All over the Spanish countryside there are all kinds of terrific red wines that stand up to the greatest wines of Bordeaux and the Rhone of France and of course Napa Valley, California.

We all know that Spanish food is very tasty, colorful and very diverse and so are the wines. Sausages are a major staple. There’s lots of good ones especially all those flavorsome Chorizos.

One killer is Sobrasada; a soft semi soft Chorizo with pork, garlic, vinegars, sea salt and paprika. It’s usually spread on crunchy bread and toasted until it melts. Grilled onions only add to this incredible sausage. Sobrasada has a smooth texture and smoky flavor that is hard to match.

Another great one is Butifarra. It looks a little like Bratwurst but Oh boy! It sure has a lot more flavor, probably the most popular sausage. Any restaurant in the countryside, usually serves Butifarra in one form or another.

Often you will find these sausages grilled, accompanied with white beans, mushrooms, onions, apples or sliced into hearty soups or yellow rice dishes. It’s great with eggs and Swiss cheese for breakfast.
Speaking of Cheese; these Chorizo and Spanish sausages pair well with Manchego cheese and blue Roquefort. There’s also a goat cheese called the ‘Drunken Goat’ which is regularly available that is dunked in red wine that is a perfect compliment.

When you serve these sausages some of that great Spanish wine is a must. Rioja has its Tempranillo. It’s sort of the national wine, arguably their greatest grape. It’s juicy, dusty, spicy with loads of strawberry, leather and tobacco notes. Ribera del Duero and Toro have their versions that are concentrated with bigger cherry, spicy and earthy flavors.

Priorat also has excellent wines that are Garnacha based that go well with the sausages that are incredibly rich, rustic, full bodied with fruit cake, licorice and plum flavors that compare to France’s Chateauneuf-du-Pape or even Pomerol wines.


Try to seek out these great Spanish wines to serve with the sausages and cheese that are among the best in quality and value. They are high scoring on many best of lists and give a great representation of what is awesome about Spanish wines these days. Las Rocas Vinas Viejas (from San Alejandro), Marge(from Priorat) and Termes by Bodegas Numanthia (from Toro). Another really good one is Lan, a Rioja Tempranillo in a classic style old world style. So dig in and enjoy!
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A Wine and Gastronomy tour called ‘Burgundy on a Plate’. I saw the ‘Heart of Burgundy’ and the trip was action packed !!!

By in Bistros Eateries & Cheese, Cheese, French Wine, Tampa Bay Wine Pairing, Tastings, Wine Chatter and Blather

I recently joined in as part of a very small group of no more than 5, on an exclusively private Wine and Gastronomy tour by Burgundy on a Plate. For an outstanding tour by tirelessly run by Sue Boxell. It is action packed! It is educational and it is good to be on a tour where the host and the wineries ‘have’ and ‘try’ to have a good relationship! This is where you see and get a feel for the etiquette and comportment of the French folks. I loved that!

The departure point is from your hotel in or close to Beaune or from Beaune station. There are no set tours as each tour is organized individually.

This tour was GO! GO! GO! From the start! I was happy for that!  It was all in whirlwind week!

The Burgundian’s are very cool and ironically have a lot in common with American mid-westerners and old school Cuban’s. You have to be there to understand it.

This is not Paris or the South of France. Family and Property Rights are very important and are in veins of this place. They love American Music, Understand ‘what living off the land’ is and have a free spirit.

There is so much history to see…From the French Revolution to Religious symbolism…and of course the…WINE and the FOOD!  Lot’s of tastings, scenic routes, wine caves, castles, medieval places, fresh markets, churches, and sudden flights of fancy… 

These are some of the things we did (it is updated with info from Sue’s Website http://www.burgundyonaplate.com/index.htmlclick on the link)

 
Vineyards of Côte de Beaune

Enjoy private wine tastings in villages famous for Chardonnay, such as Meursault, Puligny Montrachet & Chassagne Montrachet &  Pinot Noirs from Pommard or Volnay amongst others. Enjoy stunning views of the upper slopes & renowned grand cru vineyards, lunching in the pretty village of Volnay for some of the finest regional cuisine of the area dining out on the terrace when fine.

Vineyards of Côte de Nuits 

Cote de Nuits is famed for its pinot noir from such villages as Nuits St Georges, Vosne Romanee, Morey St Denis, Vougeot & Gevrey Chambertin.  Enjoy private cellar visits and a delicious lunch from the best of local cuisine as well as a leisurely drive through famous vineyards, stopping at the site of the legendary Romanée Conti vineyards, learning and tasting during the 8-hour tour.

Luxury Wine Tour in Côte de Beaune 

Visit the vineyards of the famed white wine villages of Puligny Montrachet , Meursault & Chassagne Montrachet and enjoy visits to the winemaker’s cellars for in depth private tastings of both chardonnay & pinot noir. Learn to appreciate colours, aromas and flavours tasting regional, village, premier and grand cru wines.  After a leisurely lunch at a 1* Michelin restaurant (or top regional cuisine if preferred) enjoy a afternoon tasting including grand cru at a beautiful chateau in our own private tasting room.

Luxury Wine Tour in Côte de Nuits

The renowned villages of Gevrey Chambertin, Morey St Denis, Vougeot, Vosne Romanee or Nuits St Georges are on the menu today, tasting from village to grand cru wines at some exceptional cellars.  A three-course gourmet lunch off the beaten track is included at a Michelin quality restaurant (or top local restaurant serving the best of Burgundy’s regional cuisine).  Stop at the site of the legendary Romanee Conti vineyards (the most expensive wine in the world) & drive through stunning vineyard scenery, with a brief stop at the famous Château de Clos Vougeot.

Beaune Prestige Tour

The charming and historic medieval town of Beaune is Burgundy’s wine capital and is the focus of our new gourmet wine tour for 2015!  You will discover this charming wine capital with your guide who will take you to taste chardonnay & pinot noir at two of the most prestigious wineries in Beaune.  In addition, there will be a privately guided visit to the famous 15C Hospices de Beaune (important in Burgundy’s wine history) and an excellent 3 course lunch at a notable 1* Michelin restaurant.

Medieval Burgundy, Wine Tasting & Sightseeing

Enjoy a relaxed day in two stunning medieval villages filled with flowers and boasting gorgeous views.   Flavigny sur Ozerain, classed as one of the most beautiful villages in France (of ‘Chocolat’ fame) is our morning destination with a fun & informative tasting of local wines followed by lunch at a Ferme Auberge run by local farmers’ wives with produce from their farms & gardens.  After lunch, a leisurely walking tour through Flavigny’s delightful streets before driving across country to Chateauneuf en Auxois with its fairytale 12C Chateau. Time to explore the village & visit the château before our return to Beaune taking the scenic route through the beautiful Ouche Valley

Wine & Food Tour Selection

Private Cooking Course, Lunch, Vineyard Tour & Tasting 

Learn to cook traditional Burgundian fare with our French chef in his home or modern French cuisine in a professional kitchen (exclusive to our clients) inclusive of aperitifs and a three course lunch.  After lunch we tour the famous vineyards & villages of the Cote de Nuits, stopping for an excellent cellar visit, tasting from village to grand cru wines. For groups of 4+ I can offer a session in a 1* Michelin restaurant also inclusive of lunch & tastings.   No French needed as the classes are in English.

Cheese & Wine Tasting in Cote de Nuits

An ideal tour for the real cheese lovers amongst you, you will discover & learn about some of the most traditional cows’ milk cheeses from the Burgundy region, paired with both chardonnay and pinot noir. Your guide will take you through the art of cheesemaking before. moving on to a private cellar visit in a renowned wine village.  After a delicious lunch from regional specialities, we take a leisurely drive through the famous vineyards and villages of Cote de Nuits, stopping at some famous landmarks before our final wine tasting of the day.

In partnership with a local artisanal chocolate maker and an excellent wine producer, we are pairing some of these melt in-the mouth chocolates with different types & styles of wine for a fun and enjoyable afternoon.  The day begins in Cote de Beaune tasting some famous chardonnays & pinots of the ‘Cote’ at small family owned wineries and lunching at one of the best restaurants in the area for regional cuisine, such as coq au vin.  After a tour of the grand cru vineyards in the afternoon, we begin our superb wine & chocolate tasting (with the opportunity to purchase both)
I hope you enjoyed this write up and consider this trip!
 
*article recently update in 2014
 

Top 10 2006 Wines – A Special Report by Ralph Del Rio Wine Correspondent -Great Wines and Great Values

By in 2006 Top Wines, California Wine, Oregon Wine, Sparkling Wine, Tampa Bay Wine Pairing, Wine Chatter and Blather

By Ralph Del Rio, Wine Correspondent

2006  Has come and gone and there were a lot of great and memorable wines. I found a lot of values from Australia. Big Blockbuster types…I also found great values from Spain and Eric Solomon’s group of wines in particular kept me quite interested in Spain. There is going to be good things to come in the new world.

My Picks for 2006 contain two overriding things to keep in mind. They are all excellent in their own right and are also obtainable which in many case it’s not easy to find wines that you are reading about in the magazines.

So here goes…my list for the best of 2006


2004 Yangarra Estate Grenache-Shiraz-Mourvèdre McLaren Vale Cadenzia

I enjoyed the Shiraz as well. This wine with its dark chocolate, anise, herbal essence and raspberry bouquet.  Nice flash of peppercorn spice too.

2003 Casa Lapostolle Clos Apalta Colchagua Valley

A dark inky figgy wine. Can stand up to the best of the Bordeaux and Napa Cabs. Big tannins with juicy red fruit, plums, cherries, and coffee notes. Nice sweet vanilla spices on the finish

2006 Kim Crawford Sauvignon Blanc – Marlborough

Loaded with fresh Grapefruit and gooseberry an outstanding wine tropical fruit hints…also fresh cut grass, lemon grass. Like a benchmark!

2003 Archery Summit Pinot Noir Willamette Valley Arcus Estate  

Big Pinot Noir from Oregon! Totally as good as the best of Burgundy. Deep ruby color. Burnt Cherry Pit and cola flavors, blackberry, licorice and a touch note smoke. Pretty Nose! It’s that Blackberry!

 2004 Green Point Shiraz, Victoria Australia

White Pepper with spicy nose. It’s this spice that keeps bringing the nose back. It’s not a Pinot! It’s a Australian Shiraz with  Elegant mouthfeel, almost plush, deep with nice length. This is a very smooth wine but totally awake.

2004 Glaetzer Wallace Shiraz Grenache, Barossa Valley South Australia

Beautiful nose, full bodied fruity, long, very classy wine that has structure. A Shiraz that can pair well with a lot of European food. You sense it. So much going on with the fruit flavors. Great, grilled steak wine.

Piper-Heidsieck Cuvee Sublime Demi-Sec NV, France

Great zip to this superior non-vintage demi-sec, exploding with candied citrus fruits and barbecued pineapple and a handful of nuts. Goes down nice; Before a meal. After a meal.

2004 Seghesio Family Vineyards Sonoma

The 2002 was a knockout Zin for me. This one reminds me of it with its lush briar patch feel and Spicy, blackberry fruit. It has structure too. It’s balanced though and the tannins integrated, good stuff, layers.

2003 Provenence Cabernet Sauvignon

Excellent! With it’s ripe, blackberry flavors, licorice and chocolate caramel with a hints of vanilla and toast. It’s rich and has that cocoa powder dust sensation that Rutherford is known for. Get this just for that sensation!

2004 Kosta Browne Pinot Noir Russian River Valley

Great acidity mixed with big tannins. Right up front for a Pinot Noir. This is intense but it has this relaxing feel to it. It’s inviting. You get black cherry, raspberry fruit that’s in your face and persistent, ending with sense of wet rain.
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