I hope this find you warm and wined
December 28, 2013
Words for the Dumpster
By TIMOTHY EGAN<http://topics.nytimes.com/top/reference/timestopics/people/e/timothy_egan/i…>
WITH the last tick of 2013, let's throw out the most annoying, overused and abused words of the year. A few of these terms, "twerking" or "stay classy," die a natural death when someone like John McCain starts using them - the aural equivalent of a comb-over. Others need a push.
Many of these words originated in the food world and would have been perfectly fine had they not migrated to the general population. Some came out of mid-management office talk. What these hapless clichés have in common is this: They have been so diluted by misuse that they've lost their meaning. And like bad holiday sweaters and Sarah Palin outrage, the following list is highly selective. To the Dumpster:
ARTISAN Once the legitimate term for cheese makers with alternative grooming habits and creative body art, this word has been co-opted by all the wrong people selling all the wrong products. Toilet-cleaning chemicals. Convenience store "food" with pull dates measured in decades. This is what happens when farmers' markets fail to sue for copyright infringement.
BRAND A close second to artisan, used as a verb and a noun for self-promotion. It sprang from corporate marketing, and then went viral after every 9-year-old with a Facebook page or a Twitter handle began obsessing over how to shape random life events into a monetized narrative. It's bad enough that politicians worry about their brand. But prisoners?
GLUTEN-FREE It's a public service to warn the less than 1 percent of the population who suffer from celiac disease that bakery products might contain something that could make them sick. But putting this label on things that have no connection is a cynical corporate play for clueless consumers who buy something simply because they think it's healthy. Red Bull boasts of being gluten-free. So is paint thinner.
WHATEVER Long ago, "whatever" was a cover for inexpressive ignorance - Hitler invaded Poland and then, whatever. Now this word reigns as a facile dismissive: I know it's Mother's Day, but whatever. For the fifth year in a row, "whatever" was just rated the nation's most annoying word in a survey done by the Marist Institute for Public Opinion, beating out the hardy perennials "like" and "you know" and "just saying."
24/7 No longer a byword for helpful availability, 24/7 evokes bad hours, poor pay and some customer service rep in India trying to explain an HDMI cable at 3 a.m. My bank is 24/7, or so they say; after a half-hour discussion with someone from this stellar institution, the "associate" said I should Google the problem. Well, yes, because Google is 24/7 in the only way that this term makes sense: It's robotic.
END OF THE DAY A counter, seemingly, to the above dreary infinity. But think again: There is no end to the way that "end of the day" has been used to signify anything but a close of business. No doubt, the rise of 24/7 has made end of the day impossible, at least in the news and public affairs cycle. President Obama is a chronic abuser of "end of the day." Most recently, he used it to describe how his health care law would be viewed. Raises the question: What day are you talking about?
WORLD-CLASS Makes the list because Donald Trump, who is decidedly not, has almost single-handedly run it into the ground. All of his casinos, golf courses, hotels and other concentrators of showy square-footage are world class, even those that ended up in bankruptcy. He is also self-declared in that realm. "I am the evidence," he said, attacking wind turbines in Scotland that threaten his golf interests. "I am a world-class expert in tourism." He promised that his world-class private investigators in Hawaii would expose the shocking truth of President Obama's birth. A better use for them would be back in Scotland, on the Loch Ness case.
BEST PRACTICES Just below "world-class" in the category of crutch words used to enhance mundane tasks. As a rule, if you can imagine anyone in office casual using a particular term in a presentation, it's best to keep it under the fluorescent lights of a meeting room. By some peculiar osmosis, what happens in management seminars keeps infecting normal speech. I asked my neighbor what kind of tomatoes to grow this year, and she went on a long discussion of "botanical best practices." I put potatoes in the ground.
A final thought: I'm as guilty as anyone in letting these banish-worthy words get into print. This column is both artisan and gluten-free, an extension of my brand in a 24/7 environment full of world-class competitors. Whatever. At the end of the day, I'll try to use best practices and resolve to do better.
In that spirit, I renew an earlier objection to "literally." It's become the most overused of phony emphasis words, as in I went to the store, and they were out of kumquats - I mean, they were literally out of kumquats!
James Ellingson
James Ellingson, Ph.D., Assistant Professor
School of Engineering at the University of St. Thomas
Mail OSS 100, 2115 Summit Ave, St. Paul, MN 55105-1096 USA
651 962-5415 mobile 651 645-0753 James.Ellingson(a)StThomas.edu<mailto:James.Ellingson@StThomas.edu>
Guessing the previous post contained the wrong text...
Which wine for holiday? Food-loving Champagne
Jon Bonn� Published 3:38 pm, Friday, December 6, 2013 SFGC 12/6/2013
Time for tiny bubbles again. But if you're relegating them to a quick toast at the start of the evening, or a prolonged one at the stroke of midnight, you're doing it all wrong.
Champagne makes for one of the most pleasurable wines to drink all evening long, and all through a meal. This isn't new information, but it's too easily forgotten - and especially worth remembering as we enter a season of parallel joy and stress, and endless questions about which wine to serve.
So why not go back to an easy answer, one hard for even the most neophobic wine drinker to hate? Bubbles, bubbles and more bubbles.
(That's hardly limited to Champagne, by the way. You can find our top domestic recommendations here: http://is.gd/usfizz13. But for the season's sheer festive nature, we'll concern ourselves with the real thing, from France.)
Champagne is quite simply the most food-loving wine ever, for a variety of fairly esoteric reasons. The natural carbonation keeps our palates fresh; the acidity works with a wide range of flavors; and the range of textures and weights match everything from the most delicate bit of sashimi to the thickest steak. The sheer diversity of Champagne styles gives you endless options when it comes to food.
Reassurance on this front came, for me, in the form of several meals this year, including at London's Kitchen Table and at New York's Contra, where the dizzying progression of complex tasting menus led to a clear choice: one wine, con gaz, to carry us through.
Not all Champagnes are created equal, however. The composition of the wine can come from up to three grape varieties - Pinot Noir, Chardonnay and Pinot Meunier- and in a few cases, several more.
While their exact roles were once considered evident - Pinot Noir brought precision and structure, Chardonnay offered flesh and richness - those lines are now blurrier.
It's quite possible to have a rigid, lean Blanc de Blancs and a flourishy Blanc de Noirs. And, thanks to emergent talents like Jerome Prevost, in the town of Gueux, Pinot Meunier is trading a reputation as an also-ran for a welcome dose of respect.
Texture, too, is crucial when considering Champagne on the table. Not just the wine's weight, but also the crafting of its bubbles - which should take a bit more of a backseat when served with refined cooking.
The bubbles in sparkling wine should be refreshing, not aggressive. While Champagne has long been seen as offering finer, more persistent fizz than most of its competitors, some producers like Pierre Gimonnet, with his Cuvee Gastronome, and Cedric Bouchard of the Aube region, bottle wines with slightly less pressure and a more supple texture.
Sommeliers, including those at the French Laundry, occasionally have decanted Champagne or poured it into wide Burgundy glasses, for similar effect.
While that might be extreme, it's a savvy idea with a meal to forgo the usual flutes and drink Champagne from a white wine glass, which will enhance its aromas.
There's a more subtle factor: dosage, the final bit of sugar that helps polish a Champagne's flavors and textures. The Champenois fondness for adding a bit more sugar has led to a backlash of sorts and a fondness for extra brut wines - which can be wonderful, especially in the first half of a meal. (And sometimes throughout, in the case of a talent like Emmanuel Brochet, in Villers-Aux-Noeuds, whose wines have a density of flavor that hardly need dosage.)
But dosage isn't a simple science. A subtle, well-handled addition not only fades into the wine's innate flavors but helps to amplify them just enough to help richer food shine.
A wine like Henriot's Blanc de Blancs, with less than 10 grams per liter of added sugar, can show flesh without losing focus. But the high levels of dosage in most widely produced brut Champagnes make them more a cocktail than a wine for a meal.
With all that, how to make bubbles work through an entire evening? Some notes:
Starting a meal: It's hard to go much wrong here. Crisper styles, with less of the yeasty presence of aging, are often in order. But especially if you're planning something fresh, with citrus or raw fish, it's a time to let a Pinot-dominant wine, like a Blanc de Noirs, show its particular virtue.
Fish and side dishes: A Chardonnay-based wine, especially a lightly dosed or extra brut selection, can work beautifully - its mineral aspects matching the saltiness of good fish. But if you're moving into fattier realms (salmon, halibut, mackerel), there's much to be said for a wine with some Pinot Noir. It's a good moment for a spry, lighter style - unless you've got a lot of butter in your sauce. And why wouldn't you since it's the holidays?
Pasta: If you're making it at this time of year, chances are it's luxurious. The more cheese you include, the more you'll want a rich, leesy style of Champagne - perhaps a vintage Champagne from 2002 or 2004 with some extra aging. If there's pork involved, some Pinot Noir or Pinot Meunier in the blend (in addition to our recommendations, your retailer should be able to help with the composition of the wine) will be welcome, doubly so in ros� form. Ros� Champagne and true spaghetti carbonara should go down as one of the world's great treats.
The main event: That point in the evening when you're beginning to consider red wines - roasts, rich stews and the like - is a time for the howitzers of Champagne. This could be a matter of a full-throttle vintage bottling; it could be a style, like those of Gosset, Bereche or Chartogne-Taillet, that ratchet up both some of the toastier aspects of Champagne and powerful fruit flavors.
Better yet: Again, it could be a ros�. In the Champagne realms, ros� has the very opposite effect as with still wine. It is a wine of gravitas and depth, in part because it's often made by adding a touch of still red wine to a pale-colored Champagne.
That splash of color - and tannin - grounds the wine and provides the versatility of both a white and a red.
By the time you step up to more stalwart ros�s, they easily match the slickness of goose, sweetness of lobster or density of beef: ros�s from grand names like Krug and rarer choices like Vilmart's polished Cuvee Rubis; or exquisite esoterica like the Oeil de Perdrix from the Bouzy based house of Jean Vesselle, which approximates a 19th century approach in its dramatic extraction of flavor from powerful Pinot Noir fruit.
Such is Champagne's great gift. Much as it should be enjoyed the rest of the year, now is when its greatest charms pay off.
Beyond Champagne
While sparkling wine is made all over the world, the French options outside Champagne are often overlooked. Cremant is made in many regions, but those in Burgundy and Alsace often rival Champagne for mineral depth - and outperform on price.
NV Piuze Non Dos� Cremant de Bourgogne ($23, 12% alcohol): Chablis maestro Patrick Piuze also works with bubbles, these from a vineyard in northern Chablis - a short hop away from Champagne's southern boundary. An equal mix of Pinot Noir and Chardonnay, without dosage, it's packed with both chalky minerality and a richer hazelnut presence. (Importer: Aliane Wines)
NV Meyer-Fonn� Brut Extra Cremant d'Alsace ($24, 12%): This Alsatian house in Katzenthal now has a sparkling entry on its roster, made predominantly from the region's under-loved Pinot Auxerrois planted on well-drained granite soils. There's both welcome astringency, like honeydew rind, and an olive-like richness, something for oysters - baked or fresh. (Importer: Kermit Lynch Wine Merchant)
11 Champagnes for a holiday meal
NV De Sousa & Fils Cuvee des Caudalies Blanc de Blancs Brut ($90, 12.5% alcohol): Erick de Sousa's wines typify the power of the Cote des Blancs, and this bottling aged in barrel from 50-year-old vines is both muscled and contemplative: kombu, red apple, tangerine cream, and a toasty macadamia aspect, with almost tea-like complexity to the aromas and richness that keeps building as it opens. Disgorged January 2010. (Importer: Charles Neal Selections)
NV Varnier Fanniere Cuv�e Jean Fanniere Origine Extra Brut Champagne($65, 12%): Avize-based Fanniere often gets overlooked amid some better-known growers, but the polish in Denis Varnier's Chardonnay-based wines is exquisite. Full of moss and Meyer lemon aromas, and a precision that speaks less to the grape's opulence than its ability to cut glass. Think fatty fish, doubly so in sashimi. Disgorged May 2013. (Importer: Terry Theise/Michael Skurnik Wines)
NV Benoit Lahaye Ros� de Maceration Brut Champagne ($50, 12%): Now certified biodynamic, Lahaye shows just how expressive great fruit from Bouzy can be - in his Brut Nature, but also this ros�, on its skins for nearly a day, which explains its vibrant rosy hue, and the intense fruit: currant, a thyme and rye-cracker savoriness. Distinctive, young and fun - just right for lamb. (Importer: Charles Neal Selections)
NV Henriot Blanc de Blancs Brut Champagne ($60, 12%): This esteemed Reims house is often better known for their straight brut, but their Chardonnay-based effort sourced from throughout the Cote des Blancs and elsewhere matches a fruity apricot and biscuit side to a distinct austerity on the palate. It's serious, lean Chardonnay, able to leap from aperitif to creamy pasta. (Importer: Henriot Inc.)
NV Barnaut Ros� Authentique Grand Cru Brut Champagne ($49, 12.5%): Barnaut's ros� is a great demonstration of the power of flavors from the town of Bouzy. The Pinot Noir is strong in this one, which may not suit all tastes but is that elusive steak-wine Champagne. A bit of tannin appears to bolster tangerine, raspberry, fern and deep mineral accents, plus a rich pastry aspect, like a good Linzer torte. (Importer: Vintage '59 Imports)
NV Egly-Ouriet Brut Tradition Champagne ($85, 12.5%): Ambonnay-based Egly is always about exuberance. The oak impact in this wine, mostly Pinot Noir from three grand cru villages aged for over four years, underscores big, sinewed fruit flavors: deep orange and almost chewy cherry fruit. Bubbles for a grand finale to a meal. Disgorged November 2012. (Importer: North Berkeley Imports)
NV Serge Mathieu Tete de Cuvee Select Brut Champagne ($60, 12%): Isabelle Mathieu's family has long worked in Avirey-Lingey, in the Aube - and theirs has rapidly become one of the names drawing attention to this long-dismissed region. This focuses more on Chardonnay, a relative rarity in the Aube, and there's remarkable finesse to the bubbles, and a slight burnished quality of maple syrup and chestnut. The opulence is matched by mineral freshness, sweet pastry notes and an orange-peel and mint leaf liveliness. (Importer: Charles Neal Selections)
NV Moutard Pere & Fils Grande Cuvee Brut Champagne ($30, 12%): Moutard remains a fantastic value that shows the potential of the Aube, and no different with this latest - a tangy crabapple side, plus redcurrant, chestnut and a chalky austerity. A great way to start an evening. Disgorged March 2013. (Importer: Grape Expectations)
NV Mark Hebrart Cuvee de Reserve Brut Champagne ($44, 12%): Despite being located in the heart of the Marne Valley, Jean-Paul Hebrart often doesn't get his full due. This Pinot-dominant bottle taps some great spots (Mareuil, Bisseuil) and outperforms: cutting, fresh flavors of mandarin and apple skin, and a pastry-like sweetness. (Terry Theise/Michael Skurnik Wines)
NV Laurent-Perrier Cuvee Ros� Brut Champagne ($100, 12%): For a somewhat larger house, L-P takes its pink wine most seriously. There's intense strawberry and nectarine fruit, with a chalky presence - and a deft hand with dosage that leads to precision. (Importer: Laurent-Perrier U.S.)
NV A.R. Lenoble Terroirs Chouilly-Bisseuil Ros� Brut Champagne ($50, 12%): Counterintuitively, a delicate rose to start a meal - mostly Chardonnay (plus still red wine) from two villages known for their nuanced flavors. Delicate wild strawberry and sweet orange flavors, and a mild pastry aspect. Fizz that whispers. (Importer: Atherton Wine Imports)
Jon Bonn� is The San Francisco Chronicle's wine editor. Find more of his coverage atwww.sfgate.com/wine. E-mail: jbonne(a)sfchronicle.com Twitter: @jbonne
--
NOTE *** This address is going away. Please use my StThomas Address for now. ***
------------------------------
* Dr. James Ellingson, *
* mobile : 651/645-0753 *
* Great Lakes Brewing News, 5219 Elliot Ave. S, Minneapolis, MN 55417 *
* james(a)brewingnews.com James.Ellingson(a)StThomas.edu *
5 sparkling wines from unexpected places
By Dave McIntyre, Published: December 10
Recommendations . . .Exceptional .. .Excellent..Very Good Availability information is based on distributor records. Wines might not be in stock at every listed store and might be available at additional stores. Check Winesearcher.com to verify availability, or ask a favorite wine store to order through a distributor.
Champagne (which I will discuss in next week.s Wine column) may be the ne plus ultra of sparkling wine, but wineries around the world produce delicious fizz in a variety of styles. These are usually made by the .champagne method. of inducing the second (carbonation) fermentation in the bottle, but they achieve their own expressions because of the grape varieties used or the soil and climate where they were grown. Here are five outstanding examples of sparkling wine from unexpected places.
Tselepos Amalia Brut
. . .
Greece, $23
Made from the moschofilero grape, a Greek variety that produces lush and fruity white wines, this delicious sparkler bursts with ripe peach flavors and a lovely floral note that suggests a Mediterranean garden. Alcohol by volume: 12 percent.
Dionysus: Available in the District at Cleveland Park Wine and Spirits, MacArthur Beverages, Rodman.s; on the list at Doi Moi, Iron Gate, Kapnos, Kellari, Komi, Mourayo, Zaytinya. Available in Maryland at Asadur.s Market in Rockville, Bradley Food & Beverage in Bethesda, Finewine.com in Gaithersburg. Available in Virginia at Planet Wine & Gourmet in Alexandria.
Steininger Gruner Veltliner Sekt 2010/2011
. . 1 / 2
Austria, $29
If you love gr�ner veltliner, as I do, you will love the addition of bubbles. This is one of Austria.s leading sparkling wines, from an excellent gr�ner grower, so look for the hallmarks of the grape . lemon grass, talc and exotic tropical fruit . plus fizz. Sekt is the German word for sparkling wine. The importer is transitioning from the 2010 to the 2011 vintage. Both are worth trying. (Insider.s tip: Austrian winemakers are excited about the 2011 vintage.) ABV: 13.5 percent.
SimonNCellars in the District, Prestige in Maryland, Select in Virginia. Available in the District at MacArthur Beverages. Available in Virginia at Chain Bridge Cellars in McLean, J. Emerson Fine Wines & Cheese in Richmond, Twisted Vines Bottleshop in Arlington, Unwined (Alexandria, Belleview), Wine Cabinet in Reston, Wine Warehouse in Charlottesville; on the list at Brabo in Alexandria, Euro Bistro in Herndon, Inn at Little Washington, Rincome Thai Cuisine in Arlington.
Fitz Riesling Sekt Extra Trocken
. .
Pfalz, Germany, $20
Riesling lovers will appreciate the ripe apricot flavors and nearly imperceptible sweetness of this endearing bubbly. Like the Steininger, this is a nice expression of its grape variety, with bubbles. ABV: 11.5 percent.
Country Vintner: Available in the District at DCanter, Rodman.s; on the list at BLT Steak, Blue Duck Tavern, Doi Moi. Available in Maryland at Montgomery County liquor stores in Kensington and Darnestown. Available in Virginia at Grape.+.Bean in Alexandria; on the list at Salamander Resort in Loudoun.
Gruet Brut
. .
New Mexico, $17
This popular sparkling wine from New Mexico, made by a French family from Champagne, is one of the best values in U.S. bubbly. It.s also proof that excellent wine can be made throughout the United States, not just on the West Coast. If you like to serve champagne on a beer budget, this is the bubbly for you. ABV: 12 percent.
Country Vintner: Available in the District at Cairo Wine & Liquor, Calvert Woodley, MacArthur Beverages, Paul.s of Chevy Chase, Rodman.s, Whole Foods Market (various locations). Available in Maryland at Finewine.com in Gaithersburg, Georgetown Square Wine & Beer in Bethesda, Pine Orchard Wine in Ellicott City. Available in Virginia at Arrowine and Cheese in Arlington, Dominion Wine and Beer in Falls Church, Total Wine & More (Alexandria, Fairfax, Manassas and McLean), Unwined (Alexandria, Belleview), Wegmans (all Virginia locations).
Paringa Sparkling Shiraz 2009
. .
South Australia, $18
Sparkling shiraz is an Aussie oddity and an acquired taste. Better ones, like this example by Paringa, exhibit that sweet, jammy, herbal character of shiraz with an invigorating jolt of fizz. ABV: 13.5 percent.
RNDC in the District and Maryland: Available at 1 W Dupont Circle Wine & Liquors, Connecticut Avenue Wine & Liquor, Wine Specialist. Available in Maryland at Bin 604 Wine Sellers and Wine Source in Baltimore, Mt. Airy Liquors. Available in Virginia at Norm.s Beer & Wine and Vienna Vintners in Vienna, Oakton Wine Shop, the Vineyard in McLean, Wegmans (Leesburg), Whole Foods Market (Alexandria).
More from Food: Wine Best wine books of 2013
--
NOTE *** This address is going away. Please use my StThomas Address for now. ***
------------------------------
* Dr. James Ellingson, *
* mobile : 651/645-0753 *
* Great Lakes Brewing News, 5219 Elliot Ave. S, Minneapolis, MN 55417 *
* james(a)brewingnews.com James.Ellingson(a)StThomas.edu *
Is the Tselepos Amalia Brut in out market?
C,
J
5 sparkling wines from unexpected places
By Dave McIntyre, Published: December 10
Recommendations . . .Exceptional .. .Excellent..Very Good Availability information is based on distributor records. Wines might not be in stock at every listed store and might be available at additional stores. Check Winesearcher.com to verify availability, or ask a favorite wine store to order through a distributor.
Champagne (which I will discuss in next week.s Wine column) may be the ne plus ultra of sparkling wine, but wineries around the world produce delicious fizz in a variety of styles. These are usually made by the .champagne method. of inducing the second (carbonation) fermentation in the bottle, but they achieve their own expressions because of the grape varieties used or the soil and climate where they were grown. Here are five outstanding examples of sparkling wine from unexpected places.
Tselepos Amalia Brut
. . .
Greece, $23
Made from the moschofilero grape, a Greek variety that produces lush and fruity white wines, this delicious sparkler bursts with ripe peach flavors and a lovely floral note that suggests a Mediterranean garden. Alcohol by volume: 12 percent.
Dionysus: Available in the District at Cleveland Park Wine and Spirits, MacArthur Beverages, Rodman.s; on the list at Doi Moi, Iron Gate, Kapnos, Kellari, Komi, Mourayo, Zaytinya. Available in Maryland at Asadur.s Market in Rockville, Bradley Food & Beverage in Bethesda, Finewine.com in Gaithersburg. Available in Virginia at Planet Wine & Gourmet in Alexandria.
Steininger Gruner Veltliner Sekt 2010/2011
. . 1 / 2
Austria, $29
If you love gr�ner veltliner, as I do, you will love the addition of bubbles. This is one of Austria.s leading sparkling wines, from an excellent gr�ner grower, so look for the hallmarks of the grape . lemon grass, talc and exotic tropical fruit . plus fizz. Sekt is the German word for sparkling wine. The importer is transitioning from the 2010 to the 2011 vintage. Both are worth trying. (Insider.s tip: Austrian winemakers are excited about the 2011 vintage.) ABV: 13.5 percent.
SimonNCellars in the District, Prestige in Maryland, Select in Virginia. Available in the District at MacArthur Beverages. Available in Virginia at Chain Bridge Cellars in McLean, J. Emerson Fine Wines & Cheese in Richmond, Twisted Vines Bottleshop in Arlington, Unwined (Alexandria, Belleview), Wine Cabinet in Reston, Wine Warehouse in Charlottesville; on the list at Brabo in Alexandria, Euro Bistro in Herndon, Inn at Little Washington, Rincome Thai Cuisine in Arlington.
Fitz Riesling Sekt Extra Trocken
. .
Pfalz, Germany, $20
Riesling lovers will appreciate the ripe apricot flavors and nearly imperceptible sweetness of this endearing bubbly. Like the Steininger, this is a nice expression of its grape variety, with bubbles. ABV: 11.5 percent.
Country Vintner: Available in the District at DCanter, Rodman.s; on the list at BLT Steak, Blue Duck Tavern, Doi Moi. Available in Maryland at Montgomery County liquor stores in Kensington and Darnestown. Available in Virginia at Grape.+.Bean in Alexandria; on the list at Salamander Resort in Loudoun.
Gruet Brut
. .
New Mexico, $17
This popular sparkling wine from New Mexico, made by a French family from Champagne, is one of the best values in U.S. bubbly. It.s also proof that excellent wine can be made throughout the United States, not just on the West Coast. If you like to serve champagne on a beer budget, this is the bubbly for you. ABV: 12 percent.
Country Vintner: Available in the District at Cairo Wine & Liquor, Calvert Woodley, MacArthur Beverages, Paul.s of Chevy Chase, Rodman.s, Whole Foods Market (various locations). Available in Maryland at Finewine.com in Gaithersburg, Georgetown Square Wine & Beer in Bethesda, Pine Orchard Wine in Ellicott City. Available in Virginia at Arrowine and Cheese in Arlington, Dominion Wine and Beer in Falls Church, Total Wine & More (Alexandria, Fairfax, Manassas and McLean), Unwined (Alexandria, Belleview), Wegmans (all Virginia locations).
Paringa Sparkling Shiraz 2009
. .
South Australia, $18
Sparkling shiraz is an Aussie oddity and an acquired taste. Better ones, like this example by Paringa, exhibit that sweet, jammy, herbal character of shiraz with an invigorating jolt of fizz. ABV: 13.5 percent.
RNDC in the District and Maryland: Available at 1 W Dupont Circle Wine & Liquors, Connecticut Avenue Wine & Liquor, Wine Specialist. Available in Maryland at Bin 604 Wine Sellers and Wine Source in Baltimore, Mt. Airy Liquors. Available in Virginia at Norm.s Beer & Wine and Vienna Vintners in Vienna, Oakton Wine Shop, the Vineyard in McLean, Wegmans (Leesburg), Whole Foods Market (Alexandria).
More from Food: Wine Best wine books of 2013
--
NOTE *** This address is going away. Please use my StThomas Address for now. ***
------------------------------
* Dr. James Ellingson, *
* mobile : 651/645-0753 *
* Great Lakes Brewing News, 5219 Elliot Ave. S, Minneapolis, MN 55417 *
* james(a)brewingnews.com James.Ellingson(a)StThomas.edu *
Greetings,
Some of you know Curt and Kathy Stock.
Fundraiser tomorrow for Kathy - she's battling brain cancer.
5 to 9 at CSPS Hall, 383 W. Michigan (above Glokenspiel).
Details at Chip's Chop and Brew Website:
http://chopandbrew.com/2013/12/10/kathy-stock-fundraiser-121113-saint-paul-…http://chopandbrew.com/2013/12/10/kathy-stock-fundraiser-121113-saint-paul-…
Many nice goodies including wines and Reidel stems from Wine Co.
C,
J
The Wine
Three Amazing Selections from the Cellar of The Wine Company
These vintages and fine glassware were generously supplied by sales rep Josh Landy:
1. Quinta do Noval Port paired with Riedel Port Glasses!
Vintage Port 2000
Score: 96
Release Price of port: $80
Very fine young Port. Fascinating aromas of crushed fruit, tar and wet earth. Turns floral. Full-bodied, medium sweet, with chewy, velvety tannins and a long finish. Grips your mouth. A balanced and caressing Noval. Best after 2012. Only 1,500 cases made.
Paired with a set of two Riedel Vinum Port Glasses (retail value of glassware $50).
2. 2003 Guigal Cote Rotie Brune et Blonde paired with Riedel Syrah Glasses!
A Syrah Dry Red Table wine from Northern Rhone, France
Retail price of wine: $75
Robert Parker in Wine Advocate, April 2007: .The 2003 Cote Rotie Brune et Blonde is probably the finest cuvee of regular Cote Rotie that Guigal has produced since 1999 or 1991. Stunningly rich, it offers a beautiful, sweet nose of cassis, mocha, espresso, bacon fat, black olives, and underbrush. Some smoked meat notes also make an appearance in this rich, lush, opulent wine. This is a beauty..
Paired with a two pack of Riedel Vinum Syrah Glasses (retail value $50)
3. 2009 Alexander Valley Cyrus paired with Riedel Cabernet Sauvignon Glasses!
A Proprietary Blend Dry Red Table wine from Sonoma, California
Retail price of wine: $55
Antonio Galloni in Wine Advocate, April 2013: .The 2009 Cyrus emerges from the glass with fresh, floral aromatics that give the wine an attractive sense of weightlessness for a wine made from Bordeaux varieties. Sweet raspberries, rose petals, spices and new leather flesh out as the wine opens up in the glass, all supported by silky, polished tannins that are rare in Alexander Valley reds. This tasty, polished wine should drink well to age ten, perhaps beyond. Anticipated maturity: 2013-2019..
Paired with a 2 pack of Riedel Vinum Cabernet Sauvignon glasses (retail value $50)
2006 Cakebread Cellars Zinfandel
Zinfandel from California.s North Coast. Donated by Tim Roets, proprietor of Tim Roets Brewery in Jordan, Minnesota. Prices online run $46.
--
NOTE *** This address is going away. Please use my StThomas Address for now. ***
------------------------------
* Dr. James Ellingson, *
* mobile : 651/645-0753 *
* Great Lakes Brewing News, 5219 Elliot Ave. S, Minneapolis, MN 55417 *
* james(a)brewingnews.com James.Ellingson(a)StThomas.edu *
