Wine and Food Pairings

When was the last time you trained your servers on how to sell more wine?… your customers will reward you for it.

By in Bistros Eateries & Cheese, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

When was the last time you trained your servers on how to sell more wine? Wine is good. Wine is profit and your customers will reward you for it.

There is no substitute for actual tasting when it comes to learning about wine. Wine tasting should be part of new hire training, and an ongoing activity for all staff members. This can seem like an overwhelming task, but approach it from an easier and fun angle. It will really work!

 
Generally, but not always the case…the main areas to focus are: 

Limited wine information of management – it happens

Lack of structure in overall training program – sorely overlooked

Cost of wines used at employee tastings – wines do not need to be expensive to learn

Employee (or lack thereof) cooperation – most of the time it’s fear of the unknown

 

Do you have these challenges? All of them are easy to improve.

Rather than overwhelming servers with geography lessons, offer basic knowledge on grape varieties and regions. Depending on your wine list, you may want to offer some more detailed insight where appropriate.

There are at least five ideal times during a meal to sell more wine because there’s no reason not to get a bottle if you’re enjoying the wine; because even after dinner is a good time to sell a bottle…Especially these days when you can carry out and your list has a lot of wine not in stores.

Having that little bit of knowledge will go a long way in helping servers feel confident they’re pointing diners in the right direction.

So, train servers on knowing a detail of the wine’s story that they can share, even if it’s not something super specific. Find a sommelier that you can trust to help. You may need a Somm’s Somm. A coach for your Wine Director that will work together to help accomplish goals and additional profit.

What Makes a Good Bottle of Wine? How Do I pick a Good Bottle of Wine?

By in Bistros Eateries & Cheese, California Wine, French Wine, Spain Wine, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews

Let’s make one thing clear. ‘Good wine’ is neither expensive, nor old. Cork or Screwcap doesn’t matter either. A screwcap only means that the wine is committed to quality right there and then.

If that the case…. What makes for a good bottle of wine? How do I pick?
There are so many! California Wine, French wine, Wine from Spain…etc.
 
Let’s go for the basics on this one.

The general tasting rules of Swirl, Smell and Taste are a start, but there’s more to learn when figuring out if a wine is worthy of your taste and money. So, let’s take a moment to get into it a little bit.

Look at the backside of the bottle.

Sometimes first appearance isn’t everything. Front labels can be tempting, but check out the full package before you buy. Also, the back labels usually have more information about a wine. These days, there are some clues about the wine like fruits, flavors, the aging process, importers and the wine region. Keep an eye out for any stamps of approval like awards or reviews—all signs of a currently popular wine. Go ahead and ask for recommendations. Don’t be afraid! “Ask the wine steward or a find a wine friend for a recommendation to help make your selection,” says Peter Click, president and founder of The Click Wine Group (Fat Bastard Wines). I read in a men’s magazine; If you’re on a date, almost always the woman you are with will appreciate your modesty, openness and refuge to ask for assistance from a trusted expert. * Quick Hint…It’s probably one of the easiest times for a man to show humbleness to a woman….LOL 😉

…Anyways, asking questions is a good thing.

 
Swirl and smell the wine.

Here’s where two fun rules of wine tasting 101 come into play. Does it have nice legs? You know; those lean teardrop lines of liquid that slowly drip down the sides of the glass. Legs don’t mean much when it comes to determining a good wine, but it gives you a clue on its alcohol content. Also, Smell it. always smell. Believe it or not; Tasting is mostly from the nose….

Okay. What do you smell? Honey? Cherries? Apple? Vanilla, Oak, Earthiness? I’ll bet, the more you smell, the better the wine may taste. If it’s juicy and you pick up two or of three types of fruits or aromas or things your nose knows you’re going to like the wine. What’s weird is even if the smell is something totally out of this world. It could make the wine interesting. I am a big proponent of smelling and swirling a lot; the taste is confirming your senses.

So, you see ‘Good wine’ is the combination of all that. So, when you are doing all of this and you think the wine is bad. It probably is, unless there is something else going on making the wine too complex to enjoy right there and then. (And that can be a lot of serious educated info too, remember wines been made for thousands of years).

Taste the wine.

Once you’ve swirled and smelled your way around the glass, go in for the sip. Let the juice move around your tongue. So yeah wine is pretty sexy … It requires you to focus …

Do you taste dark cherries, plums, grapefruit, minerals, earthiness? Use your taste buds to figure out how many diverse flavors you can pick up on. Guess…

*Quick Hint: as long as the wine is in balance and isn’t nasty-smelling, the more you can taste the more complex the wine is. It’s not always that straight forward. But it gives you an idea.

If it’s not in balance you will taste more acidity or more oak or more fruit. But when all the flavors stay on your tongue for some time, it’s awesome! Basically, if fruit flavors like plums, blackberry, cherry, raspberry, citrus, peaches, melons fill your tongue and the finish lingers in your mouth know you’ve got a ‘good wine’.

 

5 Killer Wines to try..that I enjoyed in 2016 and recommend

By in 2016 Top Wines, Australian Wine, California Wine, French Wine, Spain Wine, Wine and Food Pairings, Wine Chatter and Blather, Wine Scores and Reviews

These are five great wines that come to mind as I think of some of the best I’ve tasted this year. They are not value wines. They are serious and all of them can be cellared for enjoyment. The Domaine Serene Chardonnay is a special one to point out because it has a cerebral quality to it that is not often found in whites as well as the Glaetzer Bishop Shiraz which is diverse enough to be served with fish and Chinese food. Seek them out and enjoy!
 
Sierra Cantabria 2010 Reserva -Rioja  Excellent baked spices and toasty notes, herbs, plums, big flavors

 Domaine Serene 2013 Evenstad Reserve Chardonnay -Dundee Hills  Big fruit, really creamy exudes a mouthfeel that is very sensuous, nice long finish.

Glaetzer 2013 Bishop Shiraz  -Barossa Valley  Nice strong chewy Shiraz the way they should be; meaty with eucalyptus, glycerin and dollops of berry fruit.

 Château Calon Ségur 2013 -Saint Estèphe  Great fresh black fruits, vivid with integrated tannins; layers and a tautness in it that says ‘lay me down’.

Château Haut-Monplaisir 2012 Prestige Malbec – Cahors  Great concentration with mouthwatering acidity and black plums, complex, intense fruit and dry tannins

You’ll have to hurry if you want to scoop up any remaining 2013 Napa Valley Cabernet Sauvignon…2012’s too 2012 if any left on the shelves

By in 2016 Top Wines, California Wine, Cigars, Desert Wines, French Wine, Wine and Food Pairings, Wine Chatter and Blather

By Ralph Del Rio, Wine Correspondent

As 2016 ends and 2017 begins; You’ll have to hurry if you want to scoop up any remaining 2013 Napa Valley Cabernet Sauvignon certainly any 2012 left on the shelves. So I mean hurry!

On the West Coast in 2013, most winemakers reported a great year, a matching to the promising 2012. In many parts of France, though, it was another year of challenging conditions and lower yields. So the best Cabernet Sauvignon is definitely in the states.

By almost every account I looked into; it was one of the highest quality, most successful harvests in decades. Only a little smaller than the giving 2012 harvest, the 2013 harvest also saw just somewhat cooler temperatures heading into harvest, which led to a touch of higher acidity levels than 2012.

Hence, the only real debate about the quality of the 2012 and 2013 vintages in Napa Valley is which one might be better. Both are fantastic years. 2012 is a little more open, cheery and ready, and 2013 a bit more structured and intense. I prefer the 2013, but for Cab freaks they both present a wealth of great wines..

If you haven’t jumped in with both feet already; what does the best of 2013 Napa Cabernet taste like? In a nutshell… Magnificent. I love the cooler flavors and lower alcohols and for sure that the 2013 superior growing conditions across the board. The utmost fruitful wines have an unbelievable intensity thanks to super-juicy acidity, and their tannins are structured refined and smooth; with a very fresh character. Rich, ripe and fresh with structure.

It’s interesting that in the ones I’ve had; the tannin content of the 2013s was about the same as the top wines of 2012. But, the difference for me is the 2012s show much more fruit and delicacy than the 2013s. The 2013 Napa Valley Cabs are at tad heftier while The 2012s Cabs are delicious to drink right now and will be through their life. Both are really outstanding vintages so seek the remaining 2013s and 2012 if you are lucky – By the way the Zinfandels in Napa and Sonoma are very good as well.

I recommend these three…

2012 Mount Veeder Winery Napa Valley Cabernet Sauvignon ($40)

Lots of dark blackberry and cassis here, great acidity and with a light minty edge; an imposing mountain Napa Cabernet at a good price

2013 Turnbull Wine Cellars Napa Valley Cabernet Sauvignon ($50)

Nice and big with teeth gripping and tannin; great match to a medium rare Delmonico steak….and a nice cigar and port right after…

2013 Stag’s Leap Wine Cellars CASK 23 Napa Valley Cabernet Sauvignon ($250)

Massive level of complexity, blueberries and baked spice, rich and dense. Magnificent floral notes melded with the blueberry

Unlike water, wine always has an aftertaste, a finish – however long or short. ‘The Wine Finish’… Let’s try to explain a few things about it!

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

Different people like different flavors in their red wines.

People like their Cabernet Sauvignon, Merlot and Syrah and their higher tannins seem to have much longer textures with the higher alcohol content.

Yet, there is an equal amount if not more folks liking lower tannin wines that do not elicit such an astringent mouthfeel such as Pinot Noir and Malbec.

When you drink wine and the aftertaste lingers. It is often a major indicator of a wines quality. There have been economic studies on this trying to find real conclusions and the debate goes on. Wine Finish really remains an understudied area in wine; but it is very related to the well-studied qualities of wine aroma and flavor. We know that.

Let’s try to explain a few things about it!

As much as wine lovers would love it to be socially acceptable to simply hold and swish wine in the mouth for hours on end…we know its unrealistic (okay, a little weird to the regular person too…).

But who wants to give up on all those great wine flavors? No one! That’s why a pleasant and memorable aftertaste is so important.

Unlike water, wine always has an aftertaste, a finish – however long or short. The wine components like sugars, acids, ethanol and tannin influence the perception of aroma and flavor in red wine and thus the ending of the wine.

The better the wine finish, the longer the wine’s flavor and tastes linger in your mouth and memory after swallowing a sip. So how do describe this sensation? How do you tell folks what the finish is like?
For me, a really great wine finish often stays on my mind for a while. Sometimes days or months even years later recalling the finish and remembering the exact moment you had the sensation and the wine. Probably because so many of the senses are engaged. That’s another story though…

In the same way; there is a very appropriate wine quote from Maynard A. Amerine who was one of the most significant wine scientists in the past century and it goes… “The fine wine leaves you with something pleasant; the ordinary wine just leaves.”  

Just what is it that you taste at the end? How do you explain it? You are already thinking about how to describe the aromas and the flavors you just picked up while you are smelling and tasting!
Which brings us to the finish line…Ha!  OK, let’s get into some descriptors for the Wine Finish

  • acidic
  • aftertaste
  • bitter
  • chocolate
  • clean
  • clipped at the end
  • crispy
  • dry
  • earthy
  • fruity
  • hot
  • lemon
 
  • lingering
  • long minerality
  • minty
  • oak
  • prolonged
  • persistent
  • short
  • sweet
  • tannic
  • vanilla
  • woody
  • Dusty

Spring time is a great time for wines from unsung varieties. Try a Loire Valley, Chenin Blanc; It’s a a hint of sunshine!

By in Bistros Eateries & Cheese, French Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Spring time is a great time for wines from unsung varieties and regions which are often good sources for wine bargains. They are often some of the best wines you can ever taste too.

Chenin Blanc for example is the foundation for many of the great white wines of France’s Loire Valley. In the cool Loire region, this grape variety performs at the peak of its potential, yielding wines with snappy acidity, hints of flowers and melon. Now doesn’t that sound refreshing?!?

A good wine for spring should be promising, but not too serious; young, with pleasure unfolds in the glass. A Loire Valley Chenin Blanc reveals exactly such qualities.  Recommend a white fish with a light sauce of butter, shallots and the white wine. Sounds great!

Besides after all those big red wines of winter, It’s good to gravitate toward a feminine, off-dry white, something floral with a hint of sunshine to it a wine with has roundness and warmth, but freshness, too. It just feels appropriate at this time of year. It really is hard to deny

They are French wines so look for producers of Vouvray. Remember, this pale gold wine is made from 100 percent Chenin Blanc grapes.

By the way, another menu suggestion is poached chicken breast in a delicate cream and fresh tarragon sauce. These herbs just compliment the wine so well. Herbs like Rosemary and Thyme too. The other thing Chenin Blanc is great with is goat cheese.  A Crostini with goat cheese spread on it as a pre-dinner snack is just awesome.

Aligoté, infamously, is Burgundy’s Other White Grape. It is undergoing a renaissance in the 21st century. No frills and tasty.

By in Bistros Eateries & Cheese, Cheese, French Wine, Tampa Bay Wine Pairing, Tampa Examiner Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

Aligoté, infamously, is Burgundy’s Other White Grape. The one that is not Chardonnay!

Chardonnay is known for its unique signature fruit…

Aligoté is the straw-colored, tart, racy and softly scented “other” white wine of Burgundy, playing a subordinate role to Chardonnay. It can be very no frills and tasty.

Therefore, while Chardonnay may be the most famous white varietal in Burgundy, Aligoté recorded in Burgundy in the 1700s was once very widely planted, but almost died out in the early 20th century after the 19th century phylloxera epidemic wiped out most of the vineyards.

But let me tell you…It is undergoing a renaissance in the 21st century. That’s why I am writing about it. You are seeing more and more of it and it really does give you a no nonsense white to enjoy.

So, Aligoté is thought to be the oldest Burgundian grape variety. In the Middle Ages it was probably drunk with harigot, a mutton and bean stew and/or simple poultry stew. Aligoté can be vinified as a standalone or blended with Chardonnay. It can also bear the Bourgogne Aligoté AOC; which gives it a well-known notice.

Years ago, Aligoté got this trendy reputation around Europe. Aligoté is often paired with blackcurrant liqueur, which it makes a drink called Kir. It was named after Canon Kir, who was deputy mayor of Dijon, France. He made this aperitif very fashionable after the Second World War. Order it sometime at a nice restaurant and see what happens!

Anyways, it is known that high-quality examples of Aligoté can be found in the village of Bouzeron and many major players in Burgundy France bottle their own version of it.

So keep an eye out for it and give it a try. It’s very pleasing, sometimes neutral and crisp.

Aligoté on its own can be a fine contrast to foods that are rich, salty, oily, or fatty. Aligote pairs well with Light Fish, Shrimp, French cuisine, Foods cooked via Poach/Steam. It suits to be served with cold dishes.

 I like it with Fried chicken myself or a cold antipasto…Cold sandwiches.

Other Dishes to serve with Aligoté: Pate of Foie Gras, Duck Confit, Feta stuffed Bell Pepper

Enjoy! Ask for it at your local wine place.

The World’s Premier Wine Executive Program is at the UC Davis Graduate School of Management

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


I recently attended and graduated from the UC Davis Wine Executive Program. The UC Davis Graduate School of Management is rated in the top 5 schools. It was a privilege to be one of these graduates. This year there was a large waiting list for the Wine Executive Program.


It is professionally run, very efficient and they provide exactly what they say they do. It’s rigorous as well. The lectures and lessons are provided by faculty in the Department of Viticulture and Enology and Graduate Management School including key wine industry executives. The Wine Executive Program began in 2001, it has drawn wine industry decision-makers from key wine making regions of the world, including 27 U.S. states, France, England, Italy, Hungary, Australia, China, Chile, Argentina, South Korea, Japan, Canada, Indonesia and the Philippines. It now has just over 900 graduates. A solid networking experience.

The UC Davis Wine Executive Program is matchlessly designed to impart the details of winemaking and management skills necessary to be profitable in today’s challenging and dynamic wine industry. There is no other program like this program. It is the premier program. There really is no other as comprehensive and intense.


Importantly, the mission while you are there at UC Davis is receiving the knowledge from the faculty and trained professionals about the research efforts, research projects, understanding how the industry can invest in the developments and innovations. You get first hand exposure to this by the Department of Viticulture and Enology.

The sessions are custom-made to help industry leaders grow their businesses by intensifying on such topics as building one’s financial expertise and expanding a company’s current marketing and branding strategies including projects and legal case studies. Furthermore, as a student you are exposed to the latest state-of-the-art technologies and processes for making and selling wine as demonstrated in the worlds most advanced LEED platinum winery at the Department of Viticulture and Enology.


Explicitly designed to teach the skills necessary for middle and senior managers from wineries and vineyards of all sizes, financial institutions, service providers, industry suppliers, distributors, and affiliated businesses. It is very effective as a program for those interested in working with complex methods from different industries to bring back new innovative business ideas to your workplace.


Most importantly it has a focus on Investors, developers, entrepreneurs and those looking to cross the threshold of the wine business will also gain critical advantage from the program.

..and lets not forget the tastings. Many generous participants and sponsors help provide a sensational and diverse international experience.
 

If you are an experienced MBA and you have a strong wine education background; this program puts you in a position to lead and an organization in the industry. It also brings you into the family as an alumni of the UC Davis.
 

Visit the UC Davis Wine Executive Program web site at http://www.wineexecutiveprogram.comand you will find a lot of what I am echoing. I highly recommend it.

You are in the mood for Pizza. Who isn’t??? What wine matches best with Pizza? So many great options to try!

By in BBQ and Wine, California Wine, French Wine, Italian Wine, Tampa Bay Wine Pairing, Wine and Food Pairings, Wine Chatter and Blather

The weekend is approaching. Or it’s late night hunger craves…You are in the mood for Pizza. Who isn’t???  What wine matches best with Pizza? So many great options!

It happens all the time you are waiting for pizza delivery… Of course you need to have some wine on hand.

Try a reasonably priced Chianti, Pinot Noir, or Gamay. A light body, low tannin wine with high acidity The acidity of these wines compliments the tomato sauce nicely and the mouthfeel allows the savory flavors of your Pizza to shine.

Also, lighter wines like Italian Barbera and Frappato are phenomenal with Neapolitan style pizza where and Nero d’Avola is rock solid with a meat lovers pizza.

If your pizza has mushrooms…the earthy style Pinot Noir, it’s especially delicious. A Mouvedre is another option too…Which might lead to a Rhone night of wine with your Pizza; trying something complimentary like a spicy Syrah or Grenache with a pepperoni pizza

I want to leave with a favorite! A total explosion. Red Lodi or Dry Creek Zinfandel. Tons of fruit, tons of power! Goes great with spicy sausage, grilled onions…Think the oven flavors that come with a toasted crust too. Just plain good.

Aglianico is probably the grape with the longest consumer history of all – the grape was the principal component of the world’s earliest first-growth wine! Drink it today!

By in Books - At a Glance, California Wine, French Wine, Italian Wine, Travel, Wine and Food Pairings, Wine Chatter and Blather

I read an article recently in the New York times on wine made from the Aglianico grape. I am so glad that this grape and its region is being noted for the delicious wine it produces. Famous oenologist Denis Dubourdieu has said “Aglianico is probably the grape with the longest consumer history of all.”

What’s very cool is that Aglianico is thought to have first been cultivated in Greece by the Phoceans from an ancestral vine and was brought into Italy by settlers spread to various points in the regions of Campania and Basilicata. In ancient Rome, the grape was the principal component of the world’s earliest first-growth wine, a wine called Falernian. Gladiator wine!

In its youth, Aglianico is can be very tannic and concentrated and powerful requiring a few years of ageing before it can be totally approachable. It’s deep garnet in color with whiffs of chocolate, earth and plums.

But big wine is great; I like it and seek it. As Aglianico ages, the fruit becomes more pronounced and the tannins more composed with the rest of the wine. Think full-bodied with firm tannins and high acidity, providing them with good aging potential. It’s can be very not-aggressive. The rich flavors of the wine make it appropriate for pairing with rich meats such as lamb, beef or a rich pasta dish. The grape is sometimes blended with Cabernet Sauvignon and Merlot too.

So for you drinkers of Barolo, Bordeaux, Napa Cabernet and good Rhone. This is where it’s at.

…by the way the white grape is called as Greco di Tufo, the grape was commented on by influential Pliny the Elder, the maker of some of the highest-ranked wines in Roman times and also author, naturalist, and natural philosopher

There are write ups on all this in Hugh Johnson’s wine books as well as Oz Clarke’s which is always a great read. You can re-read those guys, good stuff. Good wine books to own for entertainment and research.

Anyways, in Basilicata, Aglianico is where the region’s only DOCG wine, Aglianico del Vulture, and is concentrated in the northern area of the province of Potenza. The most sought-after of Aglianico del Vulture come from the vineyards located in and around the extinct volcano Mount Vulture.

In Campania (the third-most-populous region of Italy…extremely historical), the area in and around the village of Taurasi produces Aglianico’s only DOCG wine, also called Taurasi.

There’s more great Aglianico to be had in the province of Benevento. In Campania, it is also in grape of Aglianico del Taburno and Falerno del Massico.

So Where are the best places? Aglianico seems to thrive in volcanic soils, especially at higher elevations on hillsides that also have some limestone mixed in. That’s a great scenario for a hearty wine.

It really all adds up to the profile for greatness. So seek it out. Ask for it.

The wines can be both powerful and restrained, they can age beautifully, and they can be both soulful and reflective, deep especially when grown in the best places and produced by dedicated wine makers.
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