My favorite scene, as a kid, in the old Clash of the Titans movie is Zeus (or whoever the head dude was) shouting: "Release the Kracken!". Well, this time of year, I imagine Dionysus (the god of wine) shouting: "Release the Wines!". That's because each fall and spring many wineries release the newest available vintages of their wines to their loyal mailing list customers and wine club members.
I count myself among the goofy few who view these releases as second only to Christmas morning...anxiously awaiting the winery emails/letters and scouring through the latest newsletters like the geek that I am to get the latest on the new releases. Pitiful, I know. At least I'm reading, right?
So far, I have received spring release info from Dehlinger and Kosta Browne (woohoo! I've only been on their waiting list for FOUR years). Also a pseudo-release from MacPhail - a Valentine's special that includes the never-before-released Sonoma Coast Pinot. I expect Williams-Selyem's release next week, and those from Grey Stack, FAILLA, MacPhail, Siduri & Novy, Lucia, and diStefano sometime soon thereafter. I love this time of year.
And what will I be ordering? If you know the above producers, then you know I will certainly be ordering Pinot. Whether it's the picture-perfect "California" Pinot from MacPhail, the nervy, more classic expressions from FAILLA, Dehlinger and Williams-Selyem, the sumptuous versions from Kosta Browne, Grey Stack and Lucia, or all of the above from Siduri...these guys are the best at making top-notch Pinot Noir. Some of my favorites include the MacPhail Toulouse Vineyard, Williams-Selyem Peay Vineyard, FAILLA Sonoma Coast, Grey Stack Four Brothers, Lucia Gary's Vineyeard, and Siduri Sonoma County.
Fortunately, they also make several other excellent wines, both red and white.
I have always been a big fan of Zinfandel, and Dehlinger, Williams-Selyem and Novy make some dang good ones. I'm also growing fond of cool-climate, Rhone-style wines - those made from the likes of Syrah, Grenache, Mourvedre, Counoise, and Cinsault. Lucia, FAILLA, Novy, diStefano and Dehlinger make tasty Syrahs, and Grey Stack makes a couple of phenomal Rhone-style blends, as well as a Grenache. diStefano makes a great blend, too, called Sigaro.
It never hurts to have a few good Bourdeaux-varietal wines lying around as well. Dehlinger makes both a Cabernet Sauvingon and a Claret sourced from its cool Russian River estate. diStefano also makes primarily wines from Bourdeaux grapes, including Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot - separately and blended together. Some of my favorites are the bargain Domenica, Sogno, Ottimo and Winemaker's Reserve. All but the Domenica are HUGE wines and need some time (or a good couple hours of decanting at least).
Lastly, I'm also really getting into white wines. Especially those that fall on the lighter, more nuanced side of the scale. There are also some interesting varietals out there besides just Chardonnay and Sauvignon Blanc, such as Riesling, Semillion, Viognier, Gruner Veltliner, Roussane, Marsanne, Grenache Blanc, Torrontes, and more. They range from cloying, floral and sweet to zippy, minerally and bone dry. Whatever the case, I'm enjoying discovering the different types and styles of white wine out there.
Of course, all of the aforementioned wineries make great whites, too. I love Dehlinger's Chardonnays, and MacPhail and Failla are a close second. Williams-Selyem's are equally as good, but need some more time. In fact, their un-oaked Chardonnay is fantastic - light and sharp, like cold steel. Novy makes a variety of tasty and interesting whites like their Viognier and Pinot Blanc. Grey Stack and diStefano are tops with Sauv Blanc in my book.
Is anyone else out there as much of a wine release junkie as I am? What will you be ordering and from whom?
Friday, February 8, 2013
Thursday, February 7, 2013
Clean Livin'
I'm sure you already know this, but "cleansing" seems to be all the rage these days. Depriving yourself of perceived nutritional liabilities whilst purging the gunk left behind in your innards by those unnatural elements is supposed to provide a variety of health benefits and unlock the potential of your body.
Well, I fell for it. Most of the "cleanse" movement is really common sense and, I'm sure, has some grounding in scientific fact. Pumping your body full of artificial preservatives, steroids, and other additives is not natural and is difficult for our guts to process. I was intrigued by the advertised benefits of more energy, better disposition, and improved focus...NOT weight loss. I, along with my wife and kids, already (I think) eat pretty healthy. I am also an avid runner and exercise five days a week. Weight is not my issue, although I think it is what probably attracts most people to cleansing programs.
As mentioned in previous posts, I am running my first marathon in June - immediately followed by tasting some of Washington's finest wines - and am interested in creating a meal plan to accompany my training program. I thought that a cleanse diet would be a good way to "clear the deck" and start from a good base nutritionally. However, I wanted to continue running and working out, so the water-syrup-red pepper-and-lemon juice-and-have-diarhea-for-10-days kind of cleanse was not going to fit the bill. Thus, I devised a plan based loosely on the "Food Lover's Cleanse", which allows me to eat a prescribed diet devoid of artificialities, but still get the calories needed for exercise. Unfortunately, this plan also included me giving up alcohol, caffeine, sugar, wheat, and dairy completely for the first week - Elimination Week, as it were. Not cool. But I'm looking for any edge I can legally/ethically get to help me conquer what will likely be my only marathon.
I'm currently wrapping up Day 4 of Elimination Week. Early results: not that great. I have experienced headaches (likely from lack of caffeine) and a general LACK of energy. Now, I know it's early and I'm not a quitter, but I think I am quickly learning that I need certain elements in my daily diet. If not for nutritional value, then for spice of life. Eating a bowl of cold porridge in the morning does not really make me happy. Grilled skinless chicken thighs with quinoa and salad are fine for dinner, but it would be a whole lot better with a glass of Chardonnay or Pinot Noir.
Honestly, my plan - let's call it the "happy runner meal plan" - already allowed me to begin phasing in certain things (albeit on a limited basis) next week...and I think I would anyway. I'm going to finish this Elimination Week but, after this, I think I'm going to continue to try to avoid unnatural ingredients and foods that I know have little to no health benefits (chocolate chip cookies: I'll miss you), but I'm gonna have a cup of coffee, my whole-grain waffles, an occasional pizza, and a glass of wine. And I'm gonna take my kids out for donuts on some Friday mornings. Cuz a happy runner will keep running. That's my theory anyway. More to come...
Well, I fell for it. Most of the "cleanse" movement is really common sense and, I'm sure, has some grounding in scientific fact. Pumping your body full of artificial preservatives, steroids, and other additives is not natural and is difficult for our guts to process. I was intrigued by the advertised benefits of more energy, better disposition, and improved focus...NOT weight loss. I, along with my wife and kids, already (I think) eat pretty healthy. I am also an avid runner and exercise five days a week. Weight is not my issue, although I think it is what probably attracts most people to cleansing programs.
As mentioned in previous posts, I am running my first marathon in June - immediately followed by tasting some of Washington's finest wines - and am interested in creating a meal plan to accompany my training program. I thought that a cleanse diet would be a good way to "clear the deck" and start from a good base nutritionally. However, I wanted to continue running and working out, so the water-syrup-red pepper-and-lemon juice-and-have-diarhea-for-10-days kind of cleanse was not going to fit the bill. Thus, I devised a plan based loosely on the "Food Lover's Cleanse", which allows me to eat a prescribed diet devoid of artificialities, but still get the calories needed for exercise. Unfortunately, this plan also included me giving up alcohol, caffeine, sugar, wheat, and dairy completely for the first week - Elimination Week, as it were. Not cool. But I'm looking for any edge I can legally/ethically get to help me conquer what will likely be my only marathon.
I'm currently wrapping up Day 4 of Elimination Week. Early results: not that great. I have experienced headaches (likely from lack of caffeine) and a general LACK of energy. Now, I know it's early and I'm not a quitter, but I think I am quickly learning that I need certain elements in my daily diet. If not for nutritional value, then for spice of life. Eating a bowl of cold porridge in the morning does not really make me happy. Grilled skinless chicken thighs with quinoa and salad are fine for dinner, but it would be a whole lot better with a glass of Chardonnay or Pinot Noir.
Honestly, my plan - let's call it the "happy runner meal plan" - already allowed me to begin phasing in certain things (albeit on a limited basis) next week...and I think I would anyway. I'm going to finish this Elimination Week but, after this, I think I'm going to continue to try to avoid unnatural ingredients and foods that I know have little to no health benefits (chocolate chip cookies: I'll miss you), but I'm gonna have a cup of coffee, my whole-grain waffles, an occasional pizza, and a glass of wine. And I'm gonna take my kids out for donuts on some Friday mornings. Cuz a happy runner will keep running. That's my theory anyway. More to come...
Tuesday, February 5, 2013
To Hell's Canyon and Back
One of my passions (outside of faith, family, football...and wine, of course) is running. As I have gotten older, I have found that running is one of the few sports that I 1) can still be relatively competitive in, 2) have time to train for, and 3) can afford to play. A nice unintended consequence of this "athletic hobby" is that it also provides an excuse for travel and - oddly enough - wine drinking. As noted in a previous post, I have done a not-so-inconspicuous job of strategically choosing races in areas where the grape is prominent.
But this post, for once, isn't about wine. The story does take place in a major wine-producing state (Oregon), and I did sample a few mighty-fine craft ales during the trip (Dale's, Deschutes, and Mutiny), but this experience was not drink-centric. This is about friendly competition, making new friends, and a profound running experience in some of the prettiest country God has given us.
Last spring, I was invited by some colleagues in Boise, Idaho, to join their team for a 210-mile relay race through Hell's Canyon in Eastern Oregon: the inaugural Hell's Canyon Relay. Always one for a new adventure, I gladly accepted in invite...knowing very little about the other team members (12 total), the race logistics, or the course itself (which climbed over 11,000 feet - gulp).
As time passed and the September race date crept closer, more information became available on the race itself, and I did my best to prepare myself - mentally and physically - for the challenge. Living in South Louisiana, we don't really have to deal with things like "altitude" and "hills", so I had to improvise. Luckily, there are several parking garages near my office to provide somewhat of a climbing simulation during my lunchtime runs. Of course, I was training throughout the summer which meant I was essentially training inside of a sweaty sock. In the end, I think the lack of heat and humidity in Oregon helped to partially offset the altitude and elevation changes during the race, which I couldn't adequately prepare for during training.
Finally, September 20th was upon me, and I boarded a plane at dawn to make the trek to Boise, from which I would (after catching the Boise State - BYU football game) hop in a van with some of my new teammates and drive another 2.5 hours to Baker City, Oregon, and the Oregon Trail Interpretative Center to start our race the morning of September 21st. Our heat would start mid-morning that Friday, and run continuously - switching legs amongst our 12 team members - until completing the 210-mile course...sometime the next day.
Our team got off to a screaming start. The first few legs of the race flew by as guys posted sub-7 and even sub-6-minute-miles. My first leg, #8, was fast approaching - 7.3 miles and 600 feet of climb. Baptism by fire for a Louisiana boy.
The morning chill had also burned off, and temps were in the mid-80's by the time I took the baton (a slap bracelet, actually). Our team had built a commanding lead, save for one local team, whose runner absolutely smoked me in this leg. The incline started just before mile two, and I immediately noticed the altitude as I started to suck wind. I labored up the hill for the next mile and half before the terrain began to roll, eventually opening up to a nice, gradual decline to the finish. I was a bit behind my projected 8:30 pace but, honestly, I was just pickin' em up and puttin' em down by the time I slapped that bracelet on the next runner.
A few seconds doubled-over, a quick glug of water, and it was back to the van as we wheeled off to support the next runner. After leg #12, our van had some down time, so we grabbed showers at the local high school in Halfway (seriously), Oregon, for a small donation to their football booster club. Then, we dined on lasagna and some of the best homemade bread I've ever eaten at a small and charming local restaurant that I think hadn't had "outside" customers in a long time (one of the goals of this race was to promote small towns in rural Oregon). Next, it was up the mountain to Hell's Canyon National Forest to catch a few hours of sleep before our night legs began.
The alarm clock went off on my phone at 10:45 p.m. and I gingerly got up from the concrete floor of the rest stop where we runners were sleeping. The temperature had dropped into the 30s and we all threw on some additional layers before we boarded the van to meet the rest of our team at the designated exchange point. As before, my leg (#20) was the second in our van's sequence, so I got to watch at least one runner trudge down the dark forest road with only a headlamp before my quest began.
My leg #20 was 6.7 miles with almost 1,000 feet of drop into a canyon and then partially up the other side. In addition to the dark and cold, nearby forest fires had created a haze that caused a glare from my headlamp and made it somewhat difficult to see when I took the bracelet from my predecessor a few minutes after midnight. I'll admit I was a little anxious, as the race guide had warned of mountain lions, bears, etc. on the night legs...and running in the forest in the middle of the night by yourself is a little unnerving in and of itself. That anxiety, plus a steep descent, propelled me to a sub-8-minute pace. Luckily, my teammates were waiting at just about every mile to check in and provide water, and I did pass a couple of runners who were more than happy to talk for a few minutes before I moved on. Needless to say, I beat my projected pace handily, which only added to the commanding lead our team had built overnight.
A few more hours of blurry-eyed van driving (we actually had to take a team member to another nearby town during our "down time"), and we finally stopped at a small diner for breakfast in Elgin. With stomachs WAY bigger than minds, we all ordered ginormous breakfast platters and washed them down with chocolate milk. Perhaps not the best choice since we had to run our final legs in a few hours, but we were starving.
After a good bit of stretching, groaning, burping, etc., we gathered in the center of Elgin to wait for our other team members to show up and pass the bracelet. Out of nowhere, the runner from our team came flying into town, out-running a car (seriously), and slapping the bracelet on our teammate. Our final legs had begun.
At some point during the wee morning hours, the local team had caught back up with us and were neck and neck. During the leg before mine, the other team actually passed our runner and carried a 15-second lead going into the exchange.
My last leg, l#32, was 4.4 miles of flat or slightly downhill running, but my legs were dead (and the mongo breakfast I ate was weighing on me), so I could only make up a few seconds on the other team. It was definitely the longest 4.4 miles of my life. Legs screaming, lungs burning, head spinning...I slapped the bracelet on my teammate, who was able to overtake the other team, and we never looked back.
Finally, we made it to the finish in La Grande, Oregon, a quaint town with a nice local park and school where we could eat, shower, grab a beer, and just rest before the drive back to Boise. I think the video below speaks for itself - winners of the inaugural Hell's Canyon Relay. An unforgettable experience. Can't wait to do it again.
But this post, for once, isn't about wine. The story does take place in a major wine-producing state (Oregon), and I did sample a few mighty-fine craft ales during the trip (Dale's, Deschutes, and Mutiny), but this experience was not drink-centric. This is about friendly competition, making new friends, and a profound running experience in some of the prettiest country God has given us.
 |
| Cruising past the Snake River in Eastern Oregon. No, I didn't take this while running. |
As time passed and the September race date crept closer, more information became available on the race itself, and I did my best to prepare myself - mentally and physically - for the challenge. Living in South Louisiana, we don't really have to deal with things like "altitude" and "hills", so I had to improvise. Luckily, there are several parking garages near my office to provide somewhat of a climbing simulation during my lunchtime runs. Of course, I was training throughout the summer which meant I was essentially training inside of a sweaty sock. In the end, I think the lack of heat and humidity in Oregon helped to partially offset the altitude and elevation changes during the race, which I couldn't adequately prepare for during training.
Finally, September 20th was upon me, and I boarded a plane at dawn to make the trek to Boise, from which I would (after catching the Boise State - BYU football game) hop in a van with some of my new teammates and drive another 2.5 hours to Baker City, Oregon, and the Oregon Trail Interpretative Center to start our race the morning of September 21st. Our heat would start mid-morning that Friday, and run continuously - switching legs amongst our 12 team members - until completing the 210-mile course...sometime the next day.
 |
| The Hell's Canyon Relay starting line near Baker City, Oregon. |
Our team got off to a screaming start. The first few legs of the race flew by as guys posted sub-7 and even sub-6-minute-miles. My first leg, #8, was fast approaching - 7.3 miles and 600 feet of climb. Baptism by fire for a Louisiana boy.
The morning chill had also burned off, and temps were in the mid-80's by the time I took the baton (a slap bracelet, actually). Our team had built a commanding lead, save for one local team, whose runner absolutely smoked me in this leg. The incline started just before mile two, and I immediately noticed the altitude as I started to suck wind. I labored up the hill for the next mile and half before the terrain began to roll, eventually opening up to a nice, gradual decline to the finish. I was a bit behind my projected 8:30 pace but, honestly, I was just pickin' em up and puttin' em down by the time I slapped that bracelet on the next runner.
A few seconds doubled-over, a quick glug of water, and it was back to the van as we wheeled off to support the next runner. After leg #12, our van had some down time, so we grabbed showers at the local high school in Halfway (seriously), Oregon, for a small donation to their football booster club. Then, we dined on lasagna and some of the best homemade bread I've ever eaten at a small and charming local restaurant that I think hadn't had "outside" customers in a long time (one of the goals of this race was to promote small towns in rural Oregon). Next, it was up the mountain to Hell's Canyon National Forest to catch a few hours of sleep before our night legs began.
The alarm clock went off on my phone at 10:45 p.m. and I gingerly got up from the concrete floor of the rest stop where we runners were sleeping. The temperature had dropped into the 30s and we all threw on some additional layers before we boarded the van to meet the rest of our team at the designated exchange point. As before, my leg (#20) was the second in our van's sequence, so I got to watch at least one runner trudge down the dark forest road with only a headlamp before my quest began.
My leg #20 was 6.7 miles with almost 1,000 feet of drop into a canyon and then partially up the other side. In addition to the dark and cold, nearby forest fires had created a haze that caused a glare from my headlamp and made it somewhat difficult to see when I took the bracelet from my predecessor a few minutes after midnight. I'll admit I was a little anxious, as the race guide had warned of mountain lions, bears, etc. on the night legs...and running in the forest in the middle of the night by yourself is a little unnerving in and of itself. That anxiety, plus a steep descent, propelled me to a sub-8-minute pace. Luckily, my teammates were waiting at just about every mile to check in and provide water, and I did pass a couple of runners who were more than happy to talk for a few minutes before I moved on. Needless to say, I beat my projected pace handily, which only added to the commanding lead our team had built overnight.
A few more hours of blurry-eyed van driving (we actually had to take a team member to another nearby town during our "down time"), and we finally stopped at a small diner for breakfast in Elgin. With stomachs WAY bigger than minds, we all ordered ginormous breakfast platters and washed them down with chocolate milk. Perhaps not the best choice since we had to run our final legs in a few hours, but we were starving.
After a good bit of stretching, groaning, burping, etc., we gathered in the center of Elgin to wait for our other team members to show up and pass the bracelet. Out of nowhere, the runner from our team came flying into town, out-running a car (seriously), and slapping the bracelet on our teammate. Our final legs had begun.
At some point during the wee morning hours, the local team had caught back up with us and were neck and neck. During the leg before mine, the other team actually passed our runner and carried a 15-second lead going into the exchange.
My last leg, l#32, was 4.4 miles of flat or slightly downhill running, but my legs were dead (and the mongo breakfast I ate was weighing on me), so I could only make up a few seconds on the other team. It was definitely the longest 4.4 miles of my life. Legs screaming, lungs burning, head spinning...I slapped the bracelet on my teammate, who was able to overtake the other team, and we never looked back.
Finally, we made it to the finish in La Grande, Oregon, a quaint town with a nice local park and school where we could eat, shower, grab a beer, and just rest before the drive back to Boise. I think the video below speaks for itself - winners of the inaugural Hell's Canyon Relay. An unforgettable experience. Can't wait to do it again.
Tuesday, January 15, 2013
Winetineray 2013
Wine and travel go together like...well...wine and lots of other things...food, for instance. Anyway, if there is anything good about NOT living in a major wine-producing reason, it is that you can look forward to visiting one. My lovely wife and I look forward to doing such at least once a year.
This year, we've got two trips planned to "wine country"...so far. I should preface by saying that another passion of wine - besides wine, of course - is running. Luckily, there are lots of opportunities to scratch both itches on one trip. So maybe it helps me justify all of the - ahem - consumption that occurs on these trips, but I like planning wine trips around races. If nothing else, training for a race helps keep me occupied as I count the days until setting foot on a wine mecca.
Our first trip this year will be to one of Washington's wine countries - Woodinville. I am running the Seattle Rock-n-Roll Marathon, and we are parlaying that into a longer trip, which will include a full day in Woodinville. If you aren't familiar with this wine destination, fret not. Woodinville is a quaint suburban town about 30 minutes outside of Seattle. They grow very few grapes there, but a few decades back several wineries (led by Chateau Ste. Michelle) made the wise decision to locate tasting rooms (and in many cases actually winemaking facilities) in the area. Since, many more wine producers have followed suit and the result is a convenient, daytripper's wine country where wines can be sampled from known and unknown producers making some really great wines.
We visited Woodinville a few years back while on a business trip to Seattle and really enjoyed it. We discovered some wines and wineries that we are still very fond of, and look forward to visiting them (and some new ones) soon. Some of our favorites that we will be revisiting include DiStefano, Januik, Novelty Hill, Silver Lake, Chateau Ste. Michelle, and Columbia.
Seattle is an awesome food city, too, so you can spend a day tasting and bring a few bottles back to accompany a great dinner at one of their highly-acclaimed restaurants.
Our second wine trip will be to a region I have been wanting to visit for quite some time: Oregon's Willamette Valley. I will be running in the Oregon Wine Country Half Marathon over Labor Day weekend, and we will again take a few more days to explore the Pinot-centric bounty of the surrounding lands. Not having gone before, I am scouting wineries, restaurants, hotels and the like. No matter what, I plan on sampling a lot of Pinot Noir, and I am also growing fond of Oregon's whites, namely Pinot Gris, Riesling, and Chardonnay. There are so many great producers and, I'm sure, many more that I have not heard of. I can't wait to discover some new wineries (and undoubtedly join a new wine club or two).
If anyone has any recommendations for Willamette Valley destinations, please send them my way. If you are interested in learning more about either of these wine regions and/or races, I have posted some links below.
Cheers!
http://woodinvillewinecountry.com/
http://www.oregonwinecountry.org/
http://destinationraces.com/runoregon/
http://runrocknroll.competitor.com/seattle
This year, we've got two trips planned to "wine country"...so far. I should preface by saying that another passion of wine - besides wine, of course - is running. Luckily, there are lots of opportunities to scratch both itches on one trip. So maybe it helps me justify all of the - ahem - consumption that occurs on these trips, but I like planning wine trips around races. If nothing else, training for a race helps keep me occupied as I count the days until setting foot on a wine mecca.
Our first trip this year will be to one of Washington's wine countries - Woodinville. I am running the Seattle Rock-n-Roll Marathon, and we are parlaying that into a longer trip, which will include a full day in Woodinville. If you aren't familiar with this wine destination, fret not. Woodinville is a quaint suburban town about 30 minutes outside of Seattle. They grow very few grapes there, but a few decades back several wineries (led by Chateau Ste. Michelle) made the wise decision to locate tasting rooms (and in many cases actually winemaking facilities) in the area. Since, many more wine producers have followed suit and the result is a convenient, daytripper's wine country where wines can be sampled from known and unknown producers making some really great wines.
We visited Woodinville a few years back while on a business trip to Seattle and really enjoyed it. We discovered some wines and wineries that we are still very fond of, and look forward to visiting them (and some new ones) soon. Some of our favorites that we will be revisiting include DiStefano, Januik, Novelty Hill, Silver Lake, Chateau Ste. Michelle, and Columbia.
Seattle is an awesome food city, too, so you can spend a day tasting and bring a few bottles back to accompany a great dinner at one of their highly-acclaimed restaurants.
Our second wine trip will be to a region I have been wanting to visit for quite some time: Oregon's Willamette Valley. I will be running in the Oregon Wine Country Half Marathon over Labor Day weekend, and we will again take a few more days to explore the Pinot-centric bounty of the surrounding lands. Not having gone before, I am scouting wineries, restaurants, hotels and the like. No matter what, I plan on sampling a lot of Pinot Noir, and I am also growing fond of Oregon's whites, namely Pinot Gris, Riesling, and Chardonnay. There are so many great producers and, I'm sure, many more that I have not heard of. I can't wait to discover some new wineries (and undoubtedly join a new wine club or two).
If anyone has any recommendations for Willamette Valley destinations, please send them my way. If you are interested in learning more about either of these wine regions and/or races, I have posted some links below.
Cheers!
http://woodinvillewinecountry.com/
http://www.oregonwinecountry.org/
http://destinationraces.com/runoregon/
http://runrocknroll.competitor.com/seattle
Friday, August 31, 2012
Wines of the SEC
Yes, it's been a LONG time since my last post...and I've got drafts stacked up like planes on the runway at ATL. This is one of my favorites. One that I hope will become an annual tradition. I originally penned this way back in August, but actually like that I waited until now. Just as with preseason polls, you really can't capture the flavor of a team until at least midway through the season...or better yet, once the season is over.
While I'm not a sportswriter, I am an alum of an SEC institution and an avid college sports fan, so I feel at least somewhat qualified in writing this. If nothing else, I've at least seen all of these teams play several times this season. So, without further ado, I bring you the Wines of the SEC (in alphabetical order - I would never lead off with Bama otherwise):
Alabama = Champagne. Like 'em or hate 'em, there's no denying they are the undisputed champs and they know it. Yes, there have been some "off" years. but the Tide and Champagne's producers remain pretty darn consistent when it comes to turning out a unique, quality product.
Arkansas = White Zin. No matter how much you try to class it up, neither will ever really be respectable. Also, the majority of their fans never actually attended a university.
Auburn = Argentine Malbec. Capable of being really good...and really bad.
Florida = Australian Shiraz. Used to be a big deal, then became ubiquitous and uninspiring. Now making a comeback. I've heard fans of Aussie Shiraz wear jorts.
Georgia = Oregon Pinot Noir. Not quite Burgundy, but consistently good and getting better and better.
Kentucky = New Zealand Cabernet Sauvignon. Both known for doing something else much better.
LSU = California Zinfandel. Spicy, casual, and ready to party. Can underachieve but has the ability to be elite. Zin also pairs especially well with South Louisiana cuisine.
Mississippi State = N/A. No one in Starkville drinks wine.
Missouri = any type of wine made in Missouri. They make wine in Missouri? Exactly.
Ole Miss = Bourdeaux. Inflated self-image. Snooty, pretentious and proud of it. There may be a bit of blue collar work ethic creeping in, though, and it seems to be paying off.
South Carolina = Cotes du Rhone. Can be good. Hardly ever great. Loyal following. I wish there was an Ol' Ball Coach of wine.
Tennessee = German Riesling. Proud history; slightly obscure and trying to become relevant again in the mainstream.
Texas A&M = California Rhone-style wines. Relative new kids on the block. Different (see: female winemakers and all-male cheerleaders), but coming on strong with some rising stars.
Vanderbilt = Merlot. Perennial punchline, but coming around.
While I'm not a sportswriter, I am an alum of an SEC institution and an avid college sports fan, so I feel at least somewhat qualified in writing this. If nothing else, I've at least seen all of these teams play several times this season. So, without further ado, I bring you the Wines of the SEC (in alphabetical order - I would never lead off with Bama otherwise):
Alabama = Champagne. Like 'em or hate 'em, there's no denying they are the undisputed champs and they know it. Yes, there have been some "off" years. but the Tide and Champagne's producers remain pretty darn consistent when it comes to turning out a unique, quality product.
Arkansas = White Zin. No matter how much you try to class it up, neither will ever really be respectable. Also, the majority of their fans never actually attended a university.
Auburn = Argentine Malbec. Capable of being really good...and really bad.
Florida = Australian Shiraz. Used to be a big deal, then became ubiquitous and uninspiring. Now making a comeback. I've heard fans of Aussie Shiraz wear jorts.
Georgia = Oregon Pinot Noir. Not quite Burgundy, but consistently good and getting better and better.
Kentucky = New Zealand Cabernet Sauvignon. Both known for doing something else much better.
LSU = California Zinfandel. Spicy, casual, and ready to party. Can underachieve but has the ability to be elite. Zin also pairs especially well with South Louisiana cuisine.
Mississippi State = N/A. No one in Starkville drinks wine.
Missouri = any type of wine made in Missouri. They make wine in Missouri? Exactly.
Ole Miss = Bourdeaux. Inflated self-image. Snooty, pretentious and proud of it. There may be a bit of blue collar work ethic creeping in, though, and it seems to be paying off.
South Carolina = Cotes du Rhone. Can be good. Hardly ever great. Loyal following. I wish there was an Ol' Ball Coach of wine.
Tennessee = German Riesling. Proud history; slightly obscure and trying to become relevant again in the mainstream.
Texas A&M = California Rhone-style wines. Relative new kids on the block. Different (see: female winemakers and all-male cheerleaders), but coming on strong with some rising stars.
Vanderbilt = Merlot. Perennial punchline, but coming around.
Friday, June 15, 2012
Wine and Southern Cuisine: Fried Chicken
There is, perhaps, no more "Southern" a dish than fried chicken. Its roots go deep, and it harkens back to the days when yardbird was plentiful and money was not. A quick chop, some vigorous plucking, and zip-bam-boom...dinner for a crowd. A finger-lickin', knuckle-suckin' good dinner, I might add.
These days, I'd venture to guess most fried chicken dinners aren't prepared at home, but it seems it has seen a bit of a resurgence at even the "classier" restaurants. Regardless of the setting or occasion, fried chicken is good. I still get as giddy as a school girl when I know it's on the menu. And what beverage is worthy of such a noble meal? Well...wine, of course.
I can't lie. Sweet tea is freakin' good with fried chicken. Fresh lemonade ain't bad either. But if you are like me and believe wine always has a place at the table (ok, not the kids table...unless you're in one of those families where anyone under 40 still sits at the kids table), then I submit to you that there are some mighty fine pairings out there for fried chicken with all the fixins. Give 'em a try, and wine will become an automatic side. Right there with biscuits, mashed potatoes, white gravy, corn on the cob, red beans and rice, purple hull peas..............must.....re.....fo.......cus.
We begin with bubbly. I don't know what it is, but something about the carbonation in sparkling wine creates a magical match with greasy dishes (yes, fried chicken is greasy...get over it). Like ebony and ivory, the light effervescence of sparking wine does indeed create harmony with the greasy, spicy richness of fried chicken. I prefer lighter, snappier sparklers with spicier fried chicken, and toasty, yeasty styles for milder fried chicken dishes. Now, I'm not suggesting you raid the cellar for the bottle you bought to commemorate the birth of your first child - although Hooters does offer Dom Perignon (seriously) - to pair with your next box of fried chicken. There are plenty of less expensive bubblies out there if you want to experiment. I would suggest the Domaine Ste. Michelle Columbia Valley Brut for the lighter, crisper style; Segura Viudas Brut Reserva for a richer, toastier style; and Barefoot Bubbly Brut for something in between. Try it. You'll like it. Might even give you an excuse to take the wife to Hooters.
Another solid wine choice for fried chicken is Chardonnay. Often called the "red wine in white clothes", Chardonnay has flavors that complement fried chicken - lemon, apple, toast, nuts, butter - but also the body to keep up with the big, rich flavors of that crispy deliciousness. Unlike sparkling wine, where the bubbles sort of neutralize the grease, you need a Chardonnay that can open-mouth kiss your sloppy dinner right back. It's not always my favorite style of Chard, but you need a ripe, full-blown one to stand up to fried chicken in my opinion. Those made by Bernardus, Ferrari-Carano, Alamos, Frei Brothers, Frank Family, La Crema, and J. Lohr "Riverstone" reliably "put out" in that regard.
If you really want to experiment, try Novy Oley Dessert Wine Viognier with the soul food classic chicken and waffles. Sweet, sticky goodness. Nuff said.
So, go grab a box, get spiffed up to have it served to you on a plate, or purchase a live chicken to kill...but be sure to snag a bottle of vino to go with it. Let me know what you think...
Wine + Southern Cuisine = Yum
These days, I'd venture to guess most fried chicken dinners aren't prepared at home, but it seems it has seen a bit of a resurgence at even the "classier" restaurants. Regardless of the setting or occasion, fried chicken is good. I still get as giddy as a school girl when I know it's on the menu. And what beverage is worthy of such a noble meal? Well...wine, of course.
I can't lie. Sweet tea is freakin' good with fried chicken. Fresh lemonade ain't bad either. But if you are like me and believe wine always has a place at the table (ok, not the kids table...unless you're in one of those families where anyone under 40 still sits at the kids table), then I submit to you that there are some mighty fine pairings out there for fried chicken with all the fixins. Give 'em a try, and wine will become an automatic side. Right there with biscuits, mashed potatoes, white gravy, corn on the cob, red beans and rice, purple hull peas..............must.....re.....fo.......cus.
We begin with bubbly. I don't know what it is, but something about the carbonation in sparkling wine creates a magical match with greasy dishes (yes, fried chicken is greasy...get over it). Like ebony and ivory, the light effervescence of sparking wine does indeed create harmony with the greasy, spicy richness of fried chicken. I prefer lighter, snappier sparklers with spicier fried chicken, and toasty, yeasty styles for milder fried chicken dishes. Now, I'm not suggesting you raid the cellar for the bottle you bought to commemorate the birth of your first child - although Hooters does offer Dom Perignon (seriously) - to pair with your next box of fried chicken. There are plenty of less expensive bubblies out there if you want to experiment. I would suggest the Domaine Ste. Michelle Columbia Valley Brut for the lighter, crisper style; Segura Viudas Brut Reserva for a richer, toastier style; and Barefoot Bubbly Brut for something in between. Try it. You'll like it. Might even give you an excuse to take the wife to Hooters.
Another solid wine choice for fried chicken is Chardonnay. Often called the "red wine in white clothes", Chardonnay has flavors that complement fried chicken - lemon, apple, toast, nuts, butter - but also the body to keep up with the big, rich flavors of that crispy deliciousness. Unlike sparkling wine, where the bubbles sort of neutralize the grease, you need a Chardonnay that can open-mouth kiss your sloppy dinner right back. It's not always my favorite style of Chard, but you need a ripe, full-blown one to stand up to fried chicken in my opinion. Those made by Bernardus, Ferrari-Carano, Alamos, Frei Brothers, Frank Family, La Crema, and J. Lohr "Riverstone" reliably "put out" in that regard.
If you really want to experiment, try Novy Oley Dessert Wine Viognier with the soul food classic chicken and waffles. Sweet, sticky goodness. Nuff said.
So, go grab a box, get spiffed up to have it served to you on a plate, or purchase a live chicken to kill...but be sure to snag a bottle of vino to go with it. Let me know what you think...
Wine + Southern Cuisine = Yum
Monday, June 11, 2012
The Three Wine Languages
Recently at church, our Sunday School class was studying The 5 Love Languages, which is a faith-based program that hypothesizes that people communicate "love" in different ways, and the better you understand how you and your mate communicate, the happier you will be. Good stuff.
And not that my mind was wondering during our group discussion, but I got to thinking about how wines connect to people. My theory? Wine "communicates" to us (and we reciprocally receive what it is saying) in three ways:
Smell - The first impression (usually). A wine can tell you a lot about itself with a little sniffy-sniff. First, a wine will tell you what kind of shape it's in. Overtly funky aromas are usually a sign that a wine has seen better days. On the flip-side, an inviting bouquet only makes you that much more excited to drink it. It might be all fruit, like apples, cherries, strawberries, citrus zest, and plums. It might give off some savory scents - popcorn, earth, mushrooms, stone, tobacco, leather, and minerals. Spice box, vanilla, honey, caramel, mint, and chocolate are also common aromas. A wine's nose might tell you if its young or old. It can tell you a lot about the conditions in which the grapes were grown - cool or warm climate, high elevation or valley floor, the types of soils; and how the wine was made - aged in oak or steel, new or neutral oak, New- or Old-World style. Over 70% of what we perceive to be taste is actually smell, so this "language" sets the stage for the next, which is...
Taste - This one might seem obvious, but wines tell a story with their flavors. Wines from cool climates tend to taste more restrained, spicy, with slightly higher acidity and lower alcohol. Those from warmer locales usually possess bigger, bolder fruit flavors with higher alcohol levels. Oak, if used in the winemaking process, imparts flavors of vanilla, toast, honey, and spice. Wines from single vineyards tend to be more dense and concentrated (even awkward when young), while "appellation" wines - those using grapes blended from multiple sites - are almost immediately approachable and more balanced. Likewise, a wine's taste can tell you how it was made. Bold, fruit forward styles usually indicate New World. Restrained, less approachable, more site-driven wines indicate Old World style. Tannic (astringent) wines are often a sign that the grapes and their juice were fermented whole-cluster, or at least with skins and stems. Of course, it's vitally important that a wine actually taste "good" to you. Otherwise, the rest of the story may never get told.
Experience - Not totally separate from the other two "languages" (in fact, the "smell" section of your brain is right next to the "memory" aisle), experience consists of those moments in time associated with a wine. All things being equal, a wine tastes better to me when I have walked on the soil in which it was grown, or met the winemaker whose hands rendered the product, or even just enjoyed the same bottle with friends one special evening. Perhaps the vintage of a wine is also a significant date to you, like the birth year of a child. All of these experiences - and many more - can be captured in a bottle of wine. Indeed, a recent trip to Santa Barbara wine country just opened up a whole new line of communication to me from the wines of that area (more to come in future posts).
As an enthusiast (not expert!), I strive to understand all three wine languages but, just as with The 5 Love Languages, one communicates more clearly to me, and it's "experience." Beyond just grapes, I believe wine is made up of time, place, and people. Experience helps me recall all three. What about you?
As for our Sunday School lesson...I'm pretty sure my love language is "service" (get your mind out of the gutter). Fortunately for me - and probably my wife - wine can be easily served. Liquid love, as it were.
And not that my mind was wondering during our group discussion, but I got to thinking about how wines connect to people. My theory? Wine "communicates" to us (and we reciprocally receive what it is saying) in three ways:
Smell - The first impression (usually). A wine can tell you a lot about itself with a little sniffy-sniff. First, a wine will tell you what kind of shape it's in. Overtly funky aromas are usually a sign that a wine has seen better days. On the flip-side, an inviting bouquet only makes you that much more excited to drink it. It might be all fruit, like apples, cherries, strawberries, citrus zest, and plums. It might give off some savory scents - popcorn, earth, mushrooms, stone, tobacco, leather, and minerals. Spice box, vanilla, honey, caramel, mint, and chocolate are also common aromas. A wine's nose might tell you if its young or old. It can tell you a lot about the conditions in which the grapes were grown - cool or warm climate, high elevation or valley floor, the types of soils; and how the wine was made - aged in oak or steel, new or neutral oak, New- or Old-World style. Over 70% of what we perceive to be taste is actually smell, so this "language" sets the stage for the next, which is...
Taste - This one might seem obvious, but wines tell a story with their flavors. Wines from cool climates tend to taste more restrained, spicy, with slightly higher acidity and lower alcohol. Those from warmer locales usually possess bigger, bolder fruit flavors with higher alcohol levels. Oak, if used in the winemaking process, imparts flavors of vanilla, toast, honey, and spice. Wines from single vineyards tend to be more dense and concentrated (even awkward when young), while "appellation" wines - those using grapes blended from multiple sites - are almost immediately approachable and more balanced. Likewise, a wine's taste can tell you how it was made. Bold, fruit forward styles usually indicate New World. Restrained, less approachable, more site-driven wines indicate Old World style. Tannic (astringent) wines are often a sign that the grapes and their juice were fermented whole-cluster, or at least with skins and stems. Of course, it's vitally important that a wine actually taste "good" to you. Otherwise, the rest of the story may never get told.
Experience - Not totally separate from the other two "languages" (in fact, the "smell" section of your brain is right next to the "memory" aisle), experience consists of those moments in time associated with a wine. All things being equal, a wine tastes better to me when I have walked on the soil in which it was grown, or met the winemaker whose hands rendered the product, or even just enjoyed the same bottle with friends one special evening. Perhaps the vintage of a wine is also a significant date to you, like the birth year of a child. All of these experiences - and many more - can be captured in a bottle of wine. Indeed, a recent trip to Santa Barbara wine country just opened up a whole new line of communication to me from the wines of that area (more to come in future posts).
As an enthusiast (not expert!), I strive to understand all three wine languages but, just as with The 5 Love Languages, one communicates more clearly to me, and it's "experience." Beyond just grapes, I believe wine is made up of time, place, and people. Experience helps me recall all three. What about you?
As for our Sunday School lesson...I'm pretty sure my love language is "service" (get your mind out of the gutter). Fortunately for me - and probably my wife - wine can be easily served. Liquid love, as it were.
Thursday, April 26, 2012
A Refresher Course
Sipping the crisp and refreshing Novy Four Mile Creek White as I watch the 2012 NFL Draft. As usual, the SEC is dominating.
And speaking of the South, this time of year, it starts to get awfully warm. Not the oppressive, melt-your-face type of heat we endure mid-summer, but very warm nonetheless. Now, to be honest, when its 98 degrees out with 100 percent humidity, wine ain't my drink of choice. Agua is my preferred bevie. Not that I would turn down a crisp pale ale or even a lemonade...
The point is, this is the time of year when we spend a lot of time outdoors, and what better to accompany your time in the sun (or shade - it is pretty hot) than a light, refreshing vino. I'm relatively new to this style of wine, but am constantly impressed by their versatility and easy-drinking character. Lighter, acidic, unoaked (or barely oaked) whites pair extremely well with a lot of the foods that we like to eat this time of year: shellfish, white fish (think: speckled trout), fresh fruits and veggies, and artisinal cheeses. Crisp whites are pretty good on their own, too.
Not heavy or cloying, as some white wines can be, these wines hit you with apple, pear, honeysuckle, wet stone and spice flavors. Most are pretty well balanced, with a zippy acidity that finishes clean and refreshes the palette. Many of these wines have slightly lower alcohol levels (sub-14%) as well, so they won't weigh you down in the Southern spring heat. Lighter, balanced, lower alcohol wines have been a staple in Europe for centuries, and are starting to gain traction here in the New World. A recent weekend in New Orleans affirmed this as I was able to sip on Trimbach Pinot Gris and Hugl Gruner Veltliner while dining on flamenkuche and pulled pork at Luke Restaurant on a warm Saturday.
Some of my recent favorite wines of this refreshing style include: the aforementioned Novy Four Mile Creek White, Grey Stack Rosemary's Block Sauvignon Blanc, Nobilo Sauvignon Blanc, Trimbach Riesling, Dr. Loosen Riesling, Kilkanoon Riesling, Ponzi Pinot Gris, Alderbrook Pinot Gris, King Estate Pinot Gris, Chateau Ste. Michelle Dry Riesling, Gewurztraminer, Sauvignon Blanc and Pinot Gris, A to Z Chardonnay, Villa Maria Chardonnay, LinCourt Chardonnay Unoaked, Mer Soleil Silver, Morgan Chardonnay Metallico.
What are some of your favorite warm-weather whites?
And speaking of the South, this time of year, it starts to get awfully warm. Not the oppressive, melt-your-face type of heat we endure mid-summer, but very warm nonetheless. Now, to be honest, when its 98 degrees out with 100 percent humidity, wine ain't my drink of choice. Agua is my preferred bevie. Not that I would turn down a crisp pale ale or even a lemonade...
The point is, this is the time of year when we spend a lot of time outdoors, and what better to accompany your time in the sun (or shade - it is pretty hot) than a light, refreshing vino. I'm relatively new to this style of wine, but am constantly impressed by their versatility and easy-drinking character. Lighter, acidic, unoaked (or barely oaked) whites pair extremely well with a lot of the foods that we like to eat this time of year: shellfish, white fish (think: speckled trout), fresh fruits and veggies, and artisinal cheeses. Crisp whites are pretty good on their own, too.
Not heavy or cloying, as some white wines can be, these wines hit you with apple, pear, honeysuckle, wet stone and spice flavors. Most are pretty well balanced, with a zippy acidity that finishes clean and refreshes the palette. Many of these wines have slightly lower alcohol levels (sub-14%) as well, so they won't weigh you down in the Southern spring heat. Lighter, balanced, lower alcohol wines have been a staple in Europe for centuries, and are starting to gain traction here in the New World. A recent weekend in New Orleans affirmed this as I was able to sip on Trimbach Pinot Gris and Hugl Gruner Veltliner while dining on flamenkuche and pulled pork at Luke Restaurant on a warm Saturday.
Some of my recent favorite wines of this refreshing style include: the aforementioned Novy Four Mile Creek White, Grey Stack Rosemary's Block Sauvignon Blanc, Nobilo Sauvignon Blanc, Trimbach Riesling, Dr. Loosen Riesling, Kilkanoon Riesling, Ponzi Pinot Gris, Alderbrook Pinot Gris, King Estate Pinot Gris, Chateau Ste. Michelle Dry Riesling, Gewurztraminer, Sauvignon Blanc and Pinot Gris, A to Z Chardonnay, Villa Maria Chardonnay, LinCourt Chardonnay Unoaked, Mer Soleil Silver, Morgan Chardonnay Metallico.
What are some of your favorite warm-weather whites?
Tuesday, April 10, 2012
A Nice Day for a Wine Wedding
Whew! That was one wine-derful weekend. I reflect as I savor the few remaining sips of my last bottle of MacPhail 2010 Rose (100% Pinot Noir = delicious)...
The Mrs. and I had the privilege of attending a relative's wedding in New Orleans - and all the associated events - over the weekend. It was one of the most interesting and enjoyable weekends for us in a while. My relative, the bride, was born and raised in Louisiana, but she has lived in Europe for eight years. Her groom is from Denmark, where the two met. During their courtship, the couple has lived in Copenhagen, Zurich and, most recently, Sao Paulo, Brazil...making friends along the way. The wedding guests and attendants were a fantastic 50-50 mix of foreigners and Southerners, and the ceremony and reception were a perfectly-designed blend of Southern U.S. and Danish traditions. The Big Man Upstairs also helped out on this holiest of weekends with some primo weather. Blue skies, temps in the low 80s, and nary a drop of humidity. For New Orleans in April, it doesn't get much better.
But this ain't one of those "wedding blogs". What gives?
Just setting the stage, my friends. To the wine!
First, we had an incredible meal at a newer restaurant with an interesting wine list, which will be the subject of my next blog...stay tuned.
And now...the rest of the wine story. My relative, after trying some of the California wines I brought to our family Thanksgiving dinner (Kunde Estates Chardonnay and Four Vines The Maverick Zinfandel), decided she wanted to serve hand-picked American wines at her reception (which included a three-hour, sit-down dinner) instead of the the standard caterer plonk. She asked me to send her several American Chardonnays and Zinfandels that she could ask her caterer to source, that would pair with a Euro-Louisiana dinner of gumbo, crab cakes, filet mignon, and cheeses. She also asked me about the caterer's sparkling wine offering, Cristalino Cava, which I promptly advised her to stick with (it's a consistently good value bubbly).
The results were some ol' reliables: Chateau Ste. Michelle Columbia Valley Chardonnay and Bogle Old Vines California Zinfandel. The Chardonnay, with its tropical flavors, creamy-smooth texture, and crisp acidity was a decent match with the spicy duck and sausage gumbo, crab cake, and cheeses. The spicy, berry-vanilla Zin was an even better match for the gumbo, as well as the filet. For a reception dinner that required some reasonably-priced, representative, delicious U.S. wines that could be consumed in mass quantities, the Chateau Ste. Michelle and Bogle fit the bill.
We wrapped up our festive weekend with a classic Easter dinner with family and friends at the hacienda. Our Easter wines? The MacPhail Rose I'm finishing off now, and a 2008 Acacia Pinot Noir DeSoto Vineyard. The bottle of Acacia is a remnant from last summer's trip to Napa and Sonoma. I remember it well...sitting outside at the picnic table at Acacia winery...with a server who claimed to be a "super taster" (but refused a blind tasting challenge several times)...on a cool and windy afternoon. While we sampled A LOT of wines, and some details are...er...hazy, two wines still stand out: the 2008 Lone Tree Vineyard and DeSoto Vineyard Pinots. We couldn't take it and uncorked the Lone Tree months ago, but I've been coddling the DeSoto for a special occasion. Easter definitely qualifies.
Acacia Vineyard, located on the Napa side of the Carneros appellation, was acquired by the massive beverage conglomerate Diageo a few years ago. While the new owner has used the Acacia brand to push some massed-produced wines that aren't even made at the winery (see: "A" by Acacia), Acacia still makes some incredible single-vineyard Pinot Noirs and Chardonnays that are only available at the winery. The DeSoto Vineyard lies just East of the Acacia Vineyard, and enjoys the characteristic cool breezes and clay soils that give Carneros its identity. The wine smells of cherry, spice, and savory earth. Our bottle wasn't oxidized, but you can smell the ripeness of the wine. 2008 was an uneven year, climate-wise, but I find Carneros wines from this vintage are ripe and immediately approachable. The DeSoto was a mouthful of big, ripe fruit on the initial attack. Then, the classic loamy earth and mineral notes from Carneros take over. The fruit comes back on the finish, which was a little hot, probably due to the 14.8% alcohol, again indicative of a riper vintage. The "heat" from the alcohol kept the wine from being a memorable comrade to our meal of smoked ham, hashbrown casserole, and baked beans, but it was still pretty darn good. The rose also made for an excellent pairing, and was crisp and refreshing with our meal outdoors.
Stay tuned for more from my wine-derful weekend.
The Mrs. and I had the privilege of attending a relative's wedding in New Orleans - and all the associated events - over the weekend. It was one of the most interesting and enjoyable weekends for us in a while. My relative, the bride, was born and raised in Louisiana, but she has lived in Europe for eight years. Her groom is from Denmark, where the two met. During their courtship, the couple has lived in Copenhagen, Zurich and, most recently, Sao Paulo, Brazil...making friends along the way. The wedding guests and attendants were a fantastic 50-50 mix of foreigners and Southerners, and the ceremony and reception were a perfectly-designed blend of Southern U.S. and Danish traditions. The Big Man Upstairs also helped out on this holiest of weekends with some primo weather. Blue skies, temps in the low 80s, and nary a drop of humidity. For New Orleans in April, it doesn't get much better.
.JPG) |
| Just your usual Danish-Louisianian nuptials at the Montegut House in the French Quarter |
But this ain't one of those "wedding blogs". What gives?
Just setting the stage, my friends. To the wine!
First, we had an incredible meal at a newer restaurant with an interesting wine list, which will be the subject of my next blog...stay tuned.
And now...the rest of the wine story. My relative, after trying some of the California wines I brought to our family Thanksgiving dinner (Kunde Estates Chardonnay and Four Vines The Maverick Zinfandel), decided she wanted to serve hand-picked American wines at her reception (which included a three-hour, sit-down dinner) instead of the the standard caterer plonk. She asked me to send her several American Chardonnays and Zinfandels that she could ask her caterer to source, that would pair with a Euro-Louisiana dinner of gumbo, crab cakes, filet mignon, and cheeses. She also asked me about the caterer's sparkling wine offering, Cristalino Cava, which I promptly advised her to stick with (it's a consistently good value bubbly).
The results were some ol' reliables: Chateau Ste. Michelle Columbia Valley Chardonnay and Bogle Old Vines California Zinfandel. The Chardonnay, with its tropical flavors, creamy-smooth texture, and crisp acidity was a decent match with the spicy duck and sausage gumbo, crab cake, and cheeses. The spicy, berry-vanilla Zin was an even better match for the gumbo, as well as the filet. For a reception dinner that required some reasonably-priced, representative, delicious U.S. wines that could be consumed in mass quantities, the Chateau Ste. Michelle and Bogle fit the bill.
We wrapped up our festive weekend with a classic Easter dinner with family and friends at the hacienda. Our Easter wines? The MacPhail Rose I'm finishing off now, and a 2008 Acacia Pinot Noir DeSoto Vineyard. The bottle of Acacia is a remnant from last summer's trip to Napa and Sonoma. I remember it well...sitting outside at the picnic table at Acacia winery...with a server who claimed to be a "super taster" (but refused a blind tasting challenge several times)...on a cool and windy afternoon. While we sampled A LOT of wines, and some details are...er...hazy, two wines still stand out: the 2008 Lone Tree Vineyard and DeSoto Vineyard Pinots. We couldn't take it and uncorked the Lone Tree months ago, but I've been coddling the DeSoto for a special occasion. Easter definitely qualifies.
 |
| One tasty Easter vino |
Acacia Vineyard, located on the Napa side of the Carneros appellation, was acquired by the massive beverage conglomerate Diageo a few years ago. While the new owner has used the Acacia brand to push some massed-produced wines that aren't even made at the winery (see: "A" by Acacia), Acacia still makes some incredible single-vineyard Pinot Noirs and Chardonnays that are only available at the winery. The DeSoto Vineyard lies just East of the Acacia Vineyard, and enjoys the characteristic cool breezes and clay soils that give Carneros its identity. The wine smells of cherry, spice, and savory earth. Our bottle wasn't oxidized, but you can smell the ripeness of the wine. 2008 was an uneven year, climate-wise, but I find Carneros wines from this vintage are ripe and immediately approachable. The DeSoto was a mouthful of big, ripe fruit on the initial attack. Then, the classic loamy earth and mineral notes from Carneros take over. The fruit comes back on the finish, which was a little hot, probably due to the 14.8% alcohol, again indicative of a riper vintage. The "heat" from the alcohol kept the wine from being a memorable comrade to our meal of smoked ham, hashbrown casserole, and baked beans, but it was still pretty darn good. The rose also made for an excellent pairing, and was crisp and refreshing with our meal outdoors.
Stay tuned for more from my wine-derful weekend.
Sunday, April 1, 2012
Wine and Southern Cuisine: Barbecue Pork
For those familiar with contemporary Southern culture, you know our lives are largely governed by The Four F's: faith, family, football, and food. These societal pillars form the foundation of our daily lives; this blog touches on them all, and how wine can be complementary to them (yes, wine and Christian faith can go together - there are actually several parallels...that's another blog).
This "Wine and Southern Cuisine" series focuses on the "food" pillar, and which wines pair best with the choicest of classic Southern dishes. For me, this MUST include pork. It could be a societal pillar all to itself...or at least a flying buttress to the food pillar. Needless to say, I dig pig. Bacon for breakfast, ham for lunch, cracklins for snack, and pork roast/shoulder/ribs/you name it for dinner. Ahhhh....heaven. And probably my favorite pork dish is good ol' barbecue ("BBQ" for finger endurance). Before we go any further, don't even try to bring your weak BBQ beef argument in here. Not even close (take that, Texas).
Whether it's pork sausage, pulled pork shoulder, or fall-of-the-bone babyback ribs, you just can't beat that smokey-sweet-spicy flavor. I prefer mine smoked with a Memphis-style dry rub, and then absolutely bathed in a thick, sweet and spicy, tomato-based sauce. I know different folks like their BBQ different ways, but this is my blog. Start your own if you want to pair wine with that weird "white" BBQ sauce from Carolina or some such.
Anyway, there are a few wines that I find pair well with BBQ pork. My two favorites are California Zinfandel and Riesling. With its jammy, bold fruit flavors, and spicy undertones, Zinfandel is a nice accompaniment to the smokey-sticky-spicy-sweet flavors of BBQ. Its oft-reasonable price tag also makes it a wine you don't mind popping open to wash down your pulled pork sandwich, or share en mass with friends at a backyard BBQ. I like to find Zins with at least a touch of acidity to balance out the fruit and refresh the palate between lip smackings and finger lickings. Some of my favorite easy-to-find Cali Zins include Bogle, Buehler, Cline, Four Vines, Ravenswood, Valley of the Moon, Kenwood, Frei Brothers, and Sebastiani. If you forced me to pick a fave from this lineup, I would probably choose Four Vines The Maverick Amador County. It is quite rustic and complex, with ripe fruit and zesty spice, but a lively streak of acidity to keep the clean, peppery finish going. For fifteen bucks, it's a lot of wine.
Riesling is also a nice match with BBQ pork and, although it is an entirely different type of wine, its strengths lend themselves to BBQ glory in a very similar way to Zins. Riesling is light and delicate, with crisp apple and pear and zippy acidity. However, the better Rieslings also contain smoke, mineral, and pepper characteristics that match especially well with smoked pork. I like to find a slightly sweet style (off-dry) to match the sweetness in BBQ sauce, freeing up the savory notes to run wild. A good, off-dry Riesling really makes dry-rubbed pork sing. Like Zin, Riesling has several good, affordable examples from which to choose. Some of my favorites that your local market or wine shop might carry include Chateau Ste. Michelle (off-dry), Pacific Rim, Kung Fu Girl, Firestone, Covey Run, Columbia, Trimbach, Dr. Loosen, and Yalumba. None of these will cost you more than an Andrew Jackson (a voracious BBQ eater himself, I'm sure).
So, go enjoy your swine with wine! And don't forget the wet naps...
This "Wine and Southern Cuisine" series focuses on the "food" pillar, and which wines pair best with the choicest of classic Southern dishes. For me, this MUST include pork. It could be a societal pillar all to itself...or at least a flying buttress to the food pillar. Needless to say, I dig pig. Bacon for breakfast, ham for lunch, cracklins for snack, and pork roast/shoulder/ribs/you name it for dinner. Ahhhh....heaven. And probably my favorite pork dish is good ol' barbecue ("BBQ" for finger endurance). Before we go any further, don't even try to bring your weak BBQ beef argument in here. Not even close (take that, Texas).
Whether it's pork sausage, pulled pork shoulder, or fall-of-the-bone babyback ribs, you just can't beat that smokey-sweet-spicy flavor. I prefer mine smoked with a Memphis-style dry rub, and then absolutely bathed in a thick, sweet and spicy, tomato-based sauce. I know different folks like their BBQ different ways, but this is my blog. Start your own if you want to pair wine with that weird "white" BBQ sauce from Carolina or some such.
Anyway, there are a few wines that I find pair well with BBQ pork. My two favorites are California Zinfandel and Riesling. With its jammy, bold fruit flavors, and spicy undertones, Zinfandel is a nice accompaniment to the smokey-sticky-spicy-sweet flavors of BBQ. Its oft-reasonable price tag also makes it a wine you don't mind popping open to wash down your pulled pork sandwich, or share en mass with friends at a backyard BBQ. I like to find Zins with at least a touch of acidity to balance out the fruit and refresh the palate between lip smackings and finger lickings. Some of my favorite easy-to-find Cali Zins include Bogle, Buehler, Cline, Four Vines, Ravenswood, Valley of the Moon, Kenwood, Frei Brothers, and Sebastiani. If you forced me to pick a fave from this lineup, I would probably choose Four Vines The Maverick Amador County. It is quite rustic and complex, with ripe fruit and zesty spice, but a lively streak of acidity to keep the clean, peppery finish going. For fifteen bucks, it's a lot of wine.
Riesling is also a nice match with BBQ pork and, although it is an entirely different type of wine, its strengths lend themselves to BBQ glory in a very similar way to Zins. Riesling is light and delicate, with crisp apple and pear and zippy acidity. However, the better Rieslings also contain smoke, mineral, and pepper characteristics that match especially well with smoked pork. I like to find a slightly sweet style (off-dry) to match the sweetness in BBQ sauce, freeing up the savory notes to run wild. A good, off-dry Riesling really makes dry-rubbed pork sing. Like Zin, Riesling has several good, affordable examples from which to choose. Some of my favorites that your local market or wine shop might carry include Chateau Ste. Michelle (off-dry), Pacific Rim, Kung Fu Girl, Firestone, Covey Run, Columbia, Trimbach, Dr. Loosen, and Yalumba. None of these will cost you more than an Andrew Jackson (a voracious BBQ eater himself, I'm sure).
So, go enjoy your swine with wine! And don't forget the wet naps...
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