The Wine Coach
Summer is the perfect time to plan a get-together with great food and wine. You can keep the party going year-round by starting a wine club using these tips:
Choose members wisely. Pick six to 12 people who love wine or at least have the desire to learn. Each month you’ll have members contribute, which offsets the cost. It’s crucial that all are committed to making the investment. Pooling your resources means you can taste far more wines than you could afford to alone.
Create a name and mission for your group. At the first tasting, brainstorm names. This is a fun icebreaker for members meeting for the first time. Syrah Sisters or Cabernet Crew? Also decide on your mission. Is it to try some great wines while socializing, or is it to expand your wine knowledge?
Create a calendar of tastings for the year. Each member signs up to host a meeting. The host purchases wines within the agreed upon budget or each member brings a bottle. Focus on wines within the $15 to $40 range since that will fit into most people’s budgets. Perhaps invite a sommelier or owner of a wine store to instruct the group on tasting.
Develop your wine source. Since you’ll be buying lots of wine over the coming year, find a wine store to support you. Finding a store with a variety of wines in all price ranges is crucial. Many have sales associates who are certified wine professionals who would be a great asset in selecting wines. Ask if they have discounts or materials to support your club in exchange for making them your “club-approved” store.
The kickoff! Needed at each meeting: wine glasses, spit/dump buckets, water and a method for recording observations. Each member should bring an appetizer for after the sampling. Limit the tastings to six or eight wines and taste them blind so bias is removed. (Each wine can be kept in a paper or wine bag until all are sampled.) Remember: Taste in wine is subjective. No one is right or wrong.
Wine journals and pictures. Each member can record their thoughts and preferences in a notebook. For wine score sheets, e-mail me at .(JavaScript must be enabled to view this email address) for a free template. Take a picture of each bottle’s label to keep with your notes and to refer to later. Take pictures of members during the tasting and include a link to them in the next month’s invitation. That is a sure way to keep them coming back!
Once you get your wine club off the ground, don’t forget to invite friends and family to join in on the fun. A year from now you will have tasted 40 to 60 new wines and will be celebrating your club’s first anniversary. You’ll have increased your knowledge of wine, made closer connections with club members and will be ready to take your club to the next level. Who knows, maybe a club trip to Italy, Spain or Australia might make your calendar for next summer! —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator and author of the book “The Sipping Point: A Crash Course in Wine.” Her specialty is providing wine expertise for corporate events, group tastings and team-building seminars. She is also a frequent guest expert on radio shows, including Martha Stewart Radio. Visit http://www.thewinecoach.com.
If you are looking for some fresh new wines for spring, you definitely want to consider the wines of the Loire Valley. The Loire Valley is in northwestern France— a cool climate growing area that produces wines known for their crisp acidity, which makes them exceptionally food-friendly. The Loire produces a diverse range of wines that includes sparkling, white, rose, red and luscious dessert wines. Three of my favorite Loire wines are Muscadet, Rosé d’Anjou and Savennieres.
Muscadet is a Loire Valley region that focuses on making bright, high-acid, white wines from the Melon de Bourgogne grape. Muscadet is known for its minerality, with a backbone of acidity that makes this wine a natural pairing for oysters and all types of seafood. The best vineyards are in the area around the Sèvre Nantaise and La Maine rivers, and are labeled “Muscadet Sèvre-et-Maine.” Some Muscadet will be labeled sur lie to indicate the significant amount of time spent aging on their lees (lees are the dead yeast cells that are left over from fermentation). Aging the wine on its lees will add additional complexity, character and taste. There are some excellent small producers that focus on making high-quality Muscadet wines including Marc Ollivier, Andre-Michel Brégeon, Luneau-Papin and Chateau du Cleray.
Another great way to kick off spring is with rosé. The Anjou region of the Loire is known for its easygoing rosés that have a touch of sweetness. Rosé d’Anjou can be made from a blend of grape varieties, including the relatively obscure Pineau d’Aunis or Grolleau, as well as the more familiar Cabernet Sauvignon, Cabernet Franc, Malbec or Gamay. These wines have aromas of cherry and berries with enough acidity to balance the sweetness. There are wine snobs who turn up their noses at pink wine but don’t be one of them! Rosé d’Anjou is a great pairing for barbecue, spicy cuisine such as Asian dishes, as well as seafood. Producers to look for include Marquis de Goulaine, Sauvion, Remy Pannier and Monmousseau.
Savennieres is also an area in the Anjou region that makes a more serious white wine from the Chenin Blanc grape. This small appellation is known for its bone-dry Chenin Blancs that, with age, develop honeyed, creamy whites that also have citrus flavors and, you guessed it, crisp acidity. Although not aged in oak barrels, Savennieres will appeal to wine lovers who enjoy the creamy richness of oak-aged whites. These are complex wines that improve with age, unlike most white wines. Great with seafood, Savennieres also has enough body to stand up to poultry and pork. Once you’ve tasted a great Savennieres, you will have a hard time finding anything else like it. Producers to try include Domaine des Baumard, Domaine du Closel and Chateau d’Epire.
The wines of the Loire Valley are among some of the best in the world. This spring, tour the Loire via glass by trying Muscadet, Rosé d’Anjou and Savennieres. Bon Voyage! —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator and author of the book “The Sipping Point: A Crash Course in Wine.” Her specialty is providing wine expertise for corporate events, group tastings and team-building seminars. She is also a frequent guest expert on radio shows, including Martha Stewart Radio. Visit the http://www.winecoach.com.
The next time you’re heading to the Eastern Shore for the weekend, consider adding a brewery tour to your list of things to do. At the expanded tasting room at Eastern Shore Brewing in St. Michaels, you’ll learn all about the brews they produce and, also, have a chance to taste them.
Rustic but inviting, the decor reflects an Eastern Shore heritage: tablecloths made from sailcloth and walls hung with maps of sailing routes. Local residents also have donated mementos of their hunting conquests— moose heads, bull horns and ducks— which add “flavor” to the tasting room.
This microbrewery was founded in 2008 by husband-and-wife team Adrian and Lori Moritz, who agreed with friends from St. Michaels Winery (just steps away and also worth a visit) that the shore needed a great micro-brewery that would welcome visitors as well as local beer enthusiasts. So the Moritzes combined their passion for beer and their entrepreneurial spirit to create Eastern Shore Brewing. “Our vision was to open a small craft brewery that makes beer people would love. We feel we have achieved that and now continue to expand our production to serve the growing demand for our beers,” says Adrian. “Eventually we would like to add a restaurant to the tasting room, but for now our focus is on making great beer.”
In 2009, they hired head brew master Randall Marquis, an undergraduate of Franklin & Marshall College, and a brewing certificate holder from UC Davis in California. Their combined efforts earned them three medals at the most recent Maryland Governor’s Cup competition.
Here’s a sampling of brews to be found at Eastern Shore Brewing, or you can request them at your local retailer or restaurant.
Lighthaus Ale: A light-bodied ale with aromas of fruit, lightly hopped with a dry finish and only 4.7 percent alcohol. The Lighthaus Ale was a bronze medal winner in the Governor’s Cup competition.
Duck Duck Goose German Brown Porter: A dry, medium-bodied brown porter that tastes lighter than its color lets on, with about 6 percent alcohol. It has flavors of coffee and chocolate, balanced by a slight spiciness from special Saaz hops. This porter was a silver medalist in the Governor’s Cup competition.
St. Michaels Ale: A dark amber, medium-bodied ale with distinctive malt flavors, a spicy finish and 5 percent alcohol. Aromas of toffee and caramel make this a winner. Judges at the Governor’s Cup awarded it a silver medal.
Tours can be arranged by appointment. For tasting flights or to purchase six-packs, swing by the tasting room at 605 S. Talbot St. in St Michaels. Visit http://www.EasternShoreBrewing.com for hours of operation and details.
Laurie Forster, The Wine Coach®, is a wine educator and author of the book “The Sipping Point: A Crash Course in Wine.” Her specialty is providing wine expertise for corporate events, group tastings and team-building seminars. She is also a frequent guest expert on radio shows, including Martha Stewart Radio. Visit http://www.thewinecoach.com
Looking to create a romantic evening for Valentine’s Day? Consider a wine and chocolate pairing. High-quality, artisanal chocolate is key to creating an amazing pairing, so I consulted with Baltimore’s chocolate maven, Susannah Siger of Ma Petite Shoe, who suggested a few chocolates from up-and-coming brands Salazon and Tcho. Each can be paired with a different style of wine to create the right mood.
Tcho Chocolates (pronounced Choh) are the creation of a team of professionals from the space shuttle, chocolate and technology industries! Their state-of-the-art factory is located at Pier 17 in San Francisco, where the production of the product is controlled from bean to bar. They work closely with growers to ensure the beans are processed correctly in order to create organic certified chocolates that they label by flavor profile— Citrus, Nutty, Fruity and Chocolatey.
Looking to ignite passion?
Pairing: Tcho Citrus with sparkling Prosecco from Italy. Citrus is the lightest of the chocolates and has bright notes of citrus with a smooth creamy finish. When pairing wine with chocolate, consider the weight or intensity of the chocolate. The bigger, bolder the chocolate, the bigger the wine should be. This is a light, high-acid chocolate, and lends itself to lighter wines like Prosecco. The acidity of the wine also stands up to the sour notes in the chocolate. The contrast of the bubbles in the wine with the creaminess of the chocolate makes for a sensual and exciting tasting experience.
Salazon, which means “salted,” is the creation of Pete Truby. His passion for photography and salted chocolate spawned the creation of Salazon. The labels feature breathtaking photographs from around the world. Salazon salted dark chocolates are a dream come true if you love a sweet and salty combination. These small-batch dark chocolates are organic, vegan and gluten-free with three flavor options: salt, salt and pepper and salt and coffee.
Looking to spice things up?
Pairing: Salazon Organic Dark Chocolate with Sea Salt and Organic Cracked Black Pepper with a spicy Zinfandel. The Salazon sea salt and pepper bar has the contrast of sweet and salty and the added spice of black pepper. This spicy dark chocolate needs a wine with ample fruit flavors and a touch of spice. Look for a Zinfandel that has hints of pepper and spice to accent the cracked pepper in the chocolate, and enough concentration of fruit flavors to balance the sweetness of the chocolate. Truby suggests The 7 Deadly Zins or XYZin from California.
Tcho (tcho.com) and Salazon (salazonchoc.com) chocolates are available at Ma Petite Shoe and Whole Foods, as well as other fine retailers. —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator and author of the book “The Sipping Point: A Crash Course in Wine.” Her specialty is providing wine expertise for corporate events, group tastings and team-building seminars. She is also a frequent guest expert on radio shows, including Martha Stewart Radio. Visit http://www.thewinecoach.com
For the eclectic wine drinker: Cookies and Corks is the brainchild of two friends who both had a passion for cookies and wine. They found their unique recipes for cookies— many with savory elements— paired nicely with the same wines they enjoyed at dinner. They enlisted the help of Amy Reiley, master of gastronomy and co-author of “The Love Diet,” to help them perfectly pair their cookies with a wide range of wines. Some pairings include Apricot Sage cookies with Gewurztraminer, White Cheddar Rosemary cookies with Cabernet Sauvignon and Iced lemon cookies with Prosecco. Says Reiley, “I love anything that encourages wine as a part of daily life. Cookies and Corks is a take on the milk-and-cookies tradition.”
So grab a box of Cookies and Corks along with a bottle of matching wine and if you’re lucky, the recipient will share them with you. Cookies and Corks packs retail for $8 to $10 and are available at Calvert Wine and Spirits in Hunt Vally or online at http://www.cookiesand-corks.com.
For the gourmet wine drinker: If you have a wine lover on your list who loves to cook, then the Wine and Steak Gift Basket from Eddie’s of Roland Park might just be the right gift. Eddie’s will beautifully package four 8-ounce tenderloin filets (or other cut of meat) along with a bottle of Cabernet Sauvignon and deliver it to your recipient in the Baltimore area. In fact, Eddie’s has a large selection of themed baskets for wine lovers to choose from. And if you have a very finicky person in your life, they can help you create a custom basket as well. The Wine and Steak Gift Basket is $80. Visit http://www.eddiesofrolandpark.com.
For the social butterfly: For a wine lover who loves to be out on the town, purchasing a wine experience might be the perfect gift. There are lots of great options in Baltimore to take in a wine tasting or a wine dinner.
One my favorite options is a cooking class with chef Jerry Pellegrino at Corks Restaurant. Jerry has no shortage of personality, along with deep culinary experience, and to top that off, he’s a talented sommelier. Gift certificates are available for his cooking lessons at $55 each. Find more information at http://www.corksrestaurant.com.
Another option for great food and wine events is chef Jerry Edwards at Chef’s Expressions. Chef’s Expressions offers wine tastings, dinners and culinary classes. These are fun, social events that are as fun as they are educational. Jerry also offers women’s-only culinary classes called “Whisks, Wine and Women,” perfect for a girls night out. For more, visit http://www.chefsexpressions.com. —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL Radio 1090AM. Visit thewinecoach.com.
As we enter November it seems there are so many reasons to meet up with friends and family for dinner. While for the most part dining out can be a fun and relaxing experience, ordering wine can sometimes be stressful. Here are some of the tips and secrets that wine professionals use to outsmart wine lists. They’ll ensure you get the best value as well
as a wine that will enhance your meal.
The first step can happen even before you arrive at the restaurant. I suggest doing a bit of homework to see if the restaurant has its wine lists online. If so, you can get an idea of what they offer and do a bit of research. If not, you may want to buy yourself a little time to digest the wine list and narrow down your choices. I suggest ordering sparkling wine to begin. Italian prosecco or Spanish cava are usually my choices since they are tasty, affordable and pair nicely with most appetizers.
Typical restaurant markup on wine is two to four times the wholesale cost of the bottle. However, lower-cost selections can be marked up much more, and many times the price per glass is close to the cost for the whole bottle. This is why Andrew Stover, sommelier at Oya and Sei restaurants in D.C., advises against ordering the least expensive wine on the list or ordering by the glass. Even if you don’t expect to finish the bottle, by law in Maryland and D.C. you can now ask to have it corked and bring it home. Andrew adds, “I will tell people to look for the weird stuff. Try offbeat grape varietals or regions that you are not as familiar with. Since these are not as known, many times they are a better value.”
Chris Coker, sommelier at Blue Grass in Federal Hill, shared another valuable tip. He says, “If the restaurant has a regional focus to their cuisine like say Italian or French, then focus your selections on wines from that same region. The restaurant has most likely spent more time cultivating a good mix of quality and affordability with those wines.” Pairing wines from the same region of the cuisine can also be a great strategy for finding a great match. Coker also suggests putting yourself in the hands of those that know the list best— ask the sommelier or waiter for assistance.
Sometimes the list is full of wineries and producers you may not be familiar with. When this happens, Lucien Walsh, director of wine at The Wine Market in Locust Point, shared this tip: “When you’ve narrowed down a few options, ask to take a look at the bottles themselves to see who the importer is. There are some high-quality importers that I can rely on such as Kermit Lynch, Eric Solomon and Thierry Theise, to name a few.”
Now, next time you are handed the wine list, instead of breaking out in a sweat, you can sit back and smile. Armed with these tips, you’re likely to outsmart that list and be sipping something fabulous! —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL Radio 1090AM. Visit http://www.thewinecoach.com.
One of the best things about living near the Chesapeake Bay is our access to fresh, delicious seafood. If you’re looking for some great wines to pair with your next seafood feast, here are three wines built for the job.
> Cava
One of my favorites is a sparkling wine— Spanish Cava. Named after the underground caves where these wines are produced, Cava is a blend of three native grapes: Macabeo, Parellada and Xarel-lo. Cava has been made since the 1800s, using the same tried-and-true process developed in Champagne, France.
Sparkling Cava is typically dry and crisp with flavors of apple, pear and citrus and a touch of earthiness. The crisp acidity and palate-cleansing bubbles make Cava a great pairing for seafood, especially clams, mussels, salmon and fried seafood. Most Cavas are in the $10-$20 range. Brands to look for include family-run estates such as Mont Marçal, as well as Cavas from larger estates such as Cristalino or Segura Viudas.
> Abariño
Another one of my “go-to” seafood wines is Spanish Albariño, which originates in Galicia. This region is almost entirely dedicated to two industries— fishing and winemaking. While much of Spain is hot and dry, Galicia is lush and green.
Albariño is a favorite of sommeliers for its ability to match well with a variety of dishes, including seafood. Classic pairings include steamed mussels, shrimp, scallops and lobster. Albariño is also a great match for spicy seafood dishes such as paella or shellfish with Cajun spices.
Albariños are typically medium-bodied whites with aromas of peach, apricot and citrus that are balanced by food-friendly acidity. This same grape is called Alvarinho in Portugal, where it’s used in the snappy wines of Vinho Verde, which can be a great pairing for Maryland crabs. Typically you can find good examples of Albariño for $15-$25, and brands to look for include Burgans, Morgadio, Laxas and Pazo de Señoráns.
> Muscadet
If you like raw seafood, then you need to know about Muscadet. Hailing from the Loire Valley of France, this wine was built for raw oysters, shrimp and clams. Bracing acidity along with a citrus backbone make a sip of Muscadet as delicious as squeezing some lemon on your seafood. This wine’s fruit flavors come alive when combined with seafood. The acidity of the oysters will soften the acidity of the Muscadet, transforming this wine into a softer version of itself.
One of the best areas in the Nantes for high-quality Muscadet is Sevre et Maine and you definitely want to look for wines with that designated on the bottle. Another term specific to Muscadet is “sur lie,” and that will indicate a wine that was aged with its lees (dead yeast cells) after fermentation to add richness and complexity. The good news about Muscadet is that it is usually quite affordable, ranging from $12 to $20 per bottle. Brands to look for include Domaine de la Pepiere, Domaine de la Quilla and Domaine des Dorices.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL Radio 1090AM. Visit http://www.thewinecoach.com.
If you’re looking to take your wine rack “green,” you’ll be pleased that there are more wines than ever using environmentally friendly practices. To determine a winery’s level of “green,” there are a number of factors to consider. Here is what you need to know…
> What makes a wine organic? The USDA National Organic Program defines a USDA organic wine as one “made from organically grown grapes without any added sulfites.” The term “organically grown” indicates that no chemicals or pesticides are used in the vineyard. Sulfites are a byproduct of fermentation, but they are often added to wines before bottling due to their natural preservative qualities.
Just to confuse things even further, the USDA requires any wine with more than 10 parts per million of sulfites (virtually all wines) to add the warning “Contains Sulfites” for people who are allergic. So even USDA-certified organic wines will have this on the label.
> What does “made with organically grown grapes” mean? Many winemakers use a second designation on the bottle stating that the wine was “made with organically grown grapes.” The only difference between this category and the USDA organic designation is that the winemaker can use a small amount of added sulfites. This slight addition of sulfites allows the wine-maker to ensure the wine will not prematurely fade and will last longer on the shelf. Most of the “green” wines you find from California and South America fall into this category.
> What are biodynamics and sustainability? Biodynamic methods are based on an all-natural and spiritual approach to agriculture. The goal is to make a winery totally self-sustainable by using the land and its resources to farm and ward off pests. In addition, it suggests that by following the rhythms of the land (sun, moon, etc.) you can create a wine that is an expression of its origin.
Wineries that focus on sustainability also take a holistic approach to being green. All activities and practices are evaluated with the goal being to make minimal impact on the environment. Things considered include energy usage, packaging, recycling, water usage, pollution and employee welfare.
> How do I find green wines in my local shop? It’s not always easy to find “green” wines, and many that are made organically are not labeled as such. Some stores like The Wine Bin in Ellicott City are making the process easier by specifically identifying wines with an organic focus by adding a ladybug sticker on the shelf tag. Dave Carney, owner of The Wine Bin cautions wine lovers to look at the big picture. “Organic agriculture is just one aspect of being green, but a winery’s usage of energy, tractors that cause fuel emissions and packaging are also part of the entire carbon footprint a winery makes. Try to look at the big picture when you are looking to make your wine drinking more eco-friendly.” —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL Radio 1090AM. Visit http://www.thewinecoach.com.
Bordeaux is steeped in tradition. Even in the old-boy network of wine regions, it’s a powerhouse, with more than 1,000 years of winemaking history and some 300,000 acres of vineyards planted. When I visited Bordeaux last fall, I thought this would be the last place to get a pulse on wine trends for the future. I was wrong. During the visit, I experienced two major trends that I think are significant for the entire winemaking world.
> Biodynamic Winemaking Techniques Organic winemaking prohibits the use of pesticides, herbicides and, for the most part, preservatives. Biodynamics takes these concepts further by adding a holistic approach. Timing planting, harvest and other activities to the lunar calendar and using natural means to combat pests and disease are just a few of the tenets of Biodynamics. Clos Puy Arnaud— located in the Cotes de Castillon region of Bordeaux— is run by Thierry Valette, who is dedicated to these techniques. Thierry is the former co-owner of a prestigious estate in St. Emilion and a former choreographer. Now he makes natural wines that dance on the palate. Visiting with Thierry is as delicious as it is inspirational. He explained that the all-natural practices of biodynamics are riskier than modern techniques. He adds, though, “When you take risks you are truly alive.” Great words (and wine) to live by.
> New Packaging Options Ever have wine in a tube? I hadn’t until my visit to Chateau d’Arche in the Sauternes region. Sauternes and other winemakers in Bordeaux are experimenting with glass wine tubes for selling smaller “glass sized” portions. The tubes are 10 centilitres (3.38 ounces) in volume. Sweet wines, like Sauternes, are perfect for the tube. Rather than purchasing a $40 bottle of wine, you can pick up a tube to go with dessert and, also, to share with your date, for only $10. In the Medoc, Chateau Anthonic makes the tubes available to retailers in order to let consumers sample their wines. With each case purchased, a retailer receives tubes to use for samples. Many retailers are hesitant to open a $50 bottle of Bordeaux for sampling purposes but, if you have a hot prospect, you can crack open a tube. (I’m not sure if these are approved by the FAA for air travel, but I’m excited about the possibility of bringing tubes on board so I don’t have to choke down the mediocre wine that airlines usually serve. That would be progress!)
Bordeaux has a beautiful countryside, a long tradition of winemaking and gorgeous, Old World chateaux in every direction, but it also has a group of driven, passionate winemakers who focus on innovation. If you want to experience a place where old school meets the new cool… Bordeaux is it!
To experience the tradition and innovation in Bordeaux first-hand, join The Wine Coach for the Bordeaux Harvest Tour in September 2010. Visit http://www.thewinecoach.com/bordeaux for details.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
With wedding season coming up, it’s possible that you’ll be planning a shower soon. Instead of having the same old “traditional” shower, with games and hours of “oohing” and “aahing” over “traditional” gifts, consider a wine theme! You and your guests will have a delightful (and educational) wine-tasting and the lucky couple will receive a wine collection.
> The Basics First, decide if it will be ladies only or co-ed. I suggest co-ed because it’s an excellent icebreaker for the entire bridal party, close friends and family. Depending on the number of guests and your budget, choose to either hold the event at a restaurant or in a private home. If the latter, rent glassware from a party supply store to make it easier on yourself. Also, hire helpers to pour wine and clean up.
> The Theme Ideally, the wedding party will purchase a wine fridge for the lucky couple that can be filled up by the shower guests. Use the invitation to let guests know about the wine theme and to ask them to bring a bottle of their favorite wine. Include a 4-by-6-inch index card for listing their name and why the wine is special to them. Then, as guests arrive at the shower, take a picture of each with their special bottle. The picture, along with the notecard, will go into an album for the couple to refer to as they savor the wines they received.
> The Wines Find out what wines the bride and groom like to drink (are they Syrah fanatics?). Or, if their honeymoon destination is, for example, Italy, use that for inspiration. Then work with the restaurant’s sommelier or a sales associate at your wine store to select a variety of wines for the shower. The tasting should start with the sparkling wine, then move from lightest to fullest. After the bubbly, I suggest tasting a few whites and then a few reds. Finish with a dessert wine or port. Assuming a 2- to 3-ounce tasting portion of each wine, order at least one bottle of each wine for every 10 people. Create a menu for each guest listing all the wines served and leave room for notes. Most wineries have online tasting notes that you can include on the menu. If you want to make the tasting a bit more educational and entertaining, hire a wine educator or sommelier to lead the group.
> The Food You can either hire a caterer or ask each person in the bridal party to bring a dish. It’s good to have a display of cheese, meats and olives at the start. This assures that guests have food before the tasting gets under way. These also go well with the lighter wines you’ll be serving first. Have heartier courses for the red wines and, of course, don’t forget dessert. The wine-themed shower will allow everyone to taste six new wines while getting to know each other. The bride and groom will end up with a well-stocked wine collection to begin their marriage and, at the wedding, everyone will feel like old friends.
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
While Champagne, France, might be the birthplace of sparkling wine, it by no means has a monopoly on it. If you’re looking for some fine bubbly to serve at your holiday gatherings, you needn’t search that far from home.
An important point to remember: Only wines that originate from Champagne, France, can officially use the term “Champagne.” All other wines with bubbles are simply called “sparkling wines.” The three grapes that are used to make Champagne are Chardonnay, Pinot Noir and Pinot Meunier. Most American sparklers concentrate on making still wines from the first two, which are blended to take advantage of each grape’s varietal character. Then a secondary fermentation is induced by the addition of sugar and yeast to create the bubbles that make these wines so special.
In the 18th century, pioneers of Champagne production like Dom Pérignon and Madame Clicquot created a process for crafting sparkling wine that is still used today. You can identify New World sparklers that use this Champagne method by looking for the term méthode champenoise or méthode traditionnelle on the bottle. One of the hallmarks of the Champagne method is that the bubbles are created in each bottle, not in a tank, which results in finer bubbles and more complexity.
If you are looking to taste some “Made in the USA” sparklers that use the traditional Champagne method, here are two to try:
> Schramsberg Vineyards Blanc de Blancs 2006 (retails around $40) Schramsberg Vineyards has made quality sparkling wines in Napa Valley since 1965. They are credited with being the first American winery to make a Chardonnay-based sparkling wine and also the first American sparkler to be served at the White House. Sparklers that bear the term Blanc de Blancs (translated “white from whites”) are made entirely from the Chardonnay grape. The Schramsberg Blanc de Blancs has flavors of green apple, pineapple and pear with a finish of crisp acidity. Elegant and dry, it is a perfect pairing for all things seafood, triple-cream cheeses and its classic partner— oysters.
> Gruet Winery Blanc de Noirs NV (retails under $20) This winery was started by the Gruet family from Champagne, France. They toured the world looking for a place where they could make wines that rivaled those of Champagne and found the perfect spot near Albuquerque, N.M. Since 1983, Gruet has been crafting affordable sparklers that have the finesse of their French counterparts but at a fraction of the price. Their Blanc de Noirs (translated “white from reds”) is made primarily from Pinot Noir, which gives the wine flavors of red berries and the power to stand up to heartier fare like salmon and poultry. The NV stands for Non Vintage and means the wine is a blend of various harvests and intended to be an expression of the winery’s style, not the vintage.
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
Does the thought of selecting wines for your next party make you queasy? You are not alone. Many people find choosing wine a stressful task, but it doesn’t have to be. Think of wine as an ingredient in the recipe for a particular dish, not an independent course. It should taste as good when enjoyed with a dish as it does alone. The following guidelines will help focus your choices and create stress-free pairings.
> Match “like weights” Specifically, match the weight of the wine with the weight of the food— light fare with lighter-bodied, more delicate wines, and fuller-bodied wines with bigger foods.Most of us wouldn’t think to order a light, fruity Sauvignon Blanc with a filet mignon. Conversely, a glass of hearty Cabernet Sauvignon doesn’t go well with a delicate seafood salad. Think of a boxing match— would you put a heavyweight in the ring with a featherweight?
> Think of your pairing strategy— contrast or complement? We have all heard the sayings “opposites attract,” or the converse, “complementary partners make the best matches.” Sound like relationship advice? It is, but these rules also create successful food and wine pairings. Contrasting uses diverse flavors to enhance the differences; whereas complementary matches flavors to enhance the similarities. Think of a seafood dish in a creamy sauce. You could complement it with a rich, mellow white like Chardonnay or contrast it with a crisper white like Pinot Gris.
> Salt needs acid Acid in wine is that tangy or sour sensation felt on the tongue. That factor is found in crisp wines like Sauvignon Blanc, Riesling and Albari—o, to name a few. Salty foods neutralize or soften acidity in a wine and need to be paired with higher-acid wines. Most meals should have at least moderate acidity. If the dish is particularly salty or briny, e.g., oysters, crabs, pickled items, etc.— look for crisp or high-acid wines.
> Fats soften tannins Tannins are naturally astringent substances found in grape skins, and are perceived in our mouths as a sense of dryness. Reds with firmer tannins are a natural pairing with a fattier dish like red meat, cheese or stew. Try a Cabernet Sauvignon with a bite ofsteak and notice how the tannins soften in your wine. Bold reds pair nicely with heartier dishes— Cabernet Sauvignon, Cabernet Franc, Malbec or Syrah.
> Sweet with spicy Fruity or sweeter wines tone down spicy foods, whereas high-alcohol, dry wines intensify the heat of spices. If you are serving spicy cuisine, look for wines that are fruity and even a bit sweet to counteract. Whites that work with spicy food include lush whites like Riesling, Viognier, GewŸrztraminer or Sauvignon Blanc. Reds that pair nicely with spicy dishes include fruity, lower tannin wines such as Beaujolais, Pinot Noir or Shiraz.
In the end, wine pairing is subject to personal taste. Chances are you and your guests may not agree on the best pairing for each course, but these rules can simplify selecting wines. So when entertaining, you can concentrate on the most important pairing— enjoying time with your guests! —Laurie Forster
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
While you may have a sense of style in fashion, it’s time to connect with your wine style. Are you bubbly, crisp, mellow, juicy or bold?
To categorize wine by “style,” you need to know that they’re grouped by similar characteristics, such as color, body, flavors, acidity, tannins and sweetness. Wine stores and restaurants have begun using this approach, and if you understand the wine style, you can narrow your search without a deep knowledge of geography or grape varieties.
Mark Bachman, of V-No Wine Bar in Fells Point, explains, “By grouping our wines by style instead of country of origin, we remove the stress many people associate with picking the right bottle. Once we hone in on what style a customer prefers, say ‘crisp white,’ they can feel confident whether they choose the Pinot Grigio from Italy or the Sauvignon Blanc from California.” P.F. Chang’s Asian Bistro also has its wine list organized by style, making ordering a less stressful ordeal.
Here are some essential styles:
- Crisp Light- to medium-bodied whites with high acidity. Think Sauvignon Blanc, Spanish Albari—o and Argentinean Torrontes. Great pairings for lighter foods such as salads, seafood, salty foods and as an aperitif.
- Mellow Softer, medium-bodied whites with lower acidity and possibly oak aging. Think white Burgundy, California Chardonnay or Australian Semillon. Great with heartier dishes like white meats, creamy pastas or meaty fish.
- Lush Full, rich and big fruit flavors. Think Viognier, Alsatian Gewurztraminer, Oregon Pinot Gris or Chardonnay. These intense and sometimes exotic flavors lend themselves to fuller-flavored or spicy dishes.
- Juicy Lighter reds and Rosé are full of juicy fruit flavors and have low or soft tannins. Think dry Rosé from Provence, cool-climate Pinot Noir or Beaujolais. They can be served chilled— best with lighter meats or heartier seafood.
- Smooth Medium- to full-bodied reds with soft or velvety tannins. Think Australian Shiraz, softer styles of Merlot and California Pinot Noir. Pair with heartier fare like burgers, red meats and barbecue ribs.
- Big & Bold Fullest reds with firm tannins and intense flavors. Think California Cabernet Sauvignon, Italian Barolo and Argentinean Malbec. These bold wines match with the heartiest of red meats, game and stews.
In addition to these categories there are special styles to consider like Bubbly for sparkling and Sweet for dessert wines. While individual wine stores and restaurants may use different names for their wine styles, they generally fit these criteria. So get out there and connect with your wine style— it will make finding the right bottle so much more fun and fashionable. —Laurie Forster
Want to learn more about the factors used to determine wine style? Visit Laurie’s blog at thewinecoach.com.
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090 AM.
Looking for a new summer drink? Consider Japanese sake. If you think sake is warm, rough and something to avoid, you’re in for a surprise!
One common misconception is that sake is a rice wine. Actually, wine is fermented fruit, whereas sake is made with grain using a process similar to brewing beer. In Japan, producers are referred to as sake breweries. Only natural ingredients are used, the most important being water and rice.
Another myth is that sake is better served hot. In reality, lower-grade varieties are heated, and most Japanese never touch the stuff. Most fine sakes are served at the temperature of white wine, 45 to 50 degrees. Scott Bernas, general manager of Ra Sushi Bar Restaurant, dispels these myths daily. “Not many people know that the best sake comes cold or chilled, which is perfect on a warm summer day,” he says. “Sakes come in various styles with completely different flavors. Something else that makes sake really appealing is that it is all natural and won’t give you that dreaded hangover.”
To understand sake one must first understand the three main categories that are listed on the bottle and define its purity, taste and elegance. The first step in making sake is to polish off the outer shell of the rice, which may add rougher, harsher flavors to sake. The categories define how much the outer shell is polished off; the more the rice is polished the lighter and more fragrant the sake. The three main categories are as follows:
Junmai (juhn-my) sake must be polished to at least 70 percent, i.e., a minimum of 30 percent of the grain is polished away. It is characterized by a full, clean and solid flavor.
Jumai Ginjo (juhn-my Geen-joe) is brewed using traditional handmade techniques, which polish away at least 40 percent of the grain. Junmai Ginjo sake is fermented at lower temperatures and for a longer time. The result is a lighter, fruitier and more refined brew.
Junmai dai Ginjo (juhn-my die-Geen-joe) represents the crème de la crème in sake. This sake is brewed with ultra-polished rice (at least 50 percent) and even more precise production techniques— virtually nothing is left to machinery. Junmai dai Ginjo sake is light, incredibly fragrant with elegant flavors.
Like wine, the quality of sake ranges vastly. Paired with the right dish, it is the perfect addition to a summer gathering. Sake is not just the perfect pairing for sushi, however; there are countless dishes that can benefit from a sake pairing. The guidelines for pairing sake and food are similar to pairings with wine: Match fuller, more powerful Junmai sake with heavier, more powerful flavors, and lighter Gingo and dai Gingo styles with lighter fish, salads, etc. —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and team-building seminars. She is the author of “The Sipping Point: A Crash Course in Wine,” and can be heard each week on WBAL 1090AM. thewinecoach.com.
Put down that Pinot Grigio! Consider spicing things up by sipping something new this summer. In search of some hip new wines, I asked a few of Baltimore’s sommeliers and culinary experts to share their secret weapons for summer dining. Here are their top picks:
Grüner Veltliner: An indigenous white grape from Austria, Grüner Veltliner is my personal pick for summer get-togethers. Bright flavors of citrus fruits, Granny Smith apples and hints of white pepper, balanced by crisp acidity. These qualities make Grüner Veltliner a great match for a variety of summertime dishes, including fried chicken. In Europe they shorten the name of this grape and simply order a glass of GrüV (pronounced “groovy”), making it fun to order, too! Some GrüV producers to look for include Anton Bauer, Hillinger, Huber and Loimer.
Riesling: If you think Riesling is a dessert wine, you haven’t been paying attention! Food-friendly dry Rieslings are not just found in Germany; California, Australia and Washington State all make stellar examples as well. Patrick Morrow, executive chef at Ryleigh’s Oyster, holds a competition for the best “oyster” wine each October, and last year there was an upset. “It always seems that Sauvignon Blanc is the favorite to win. This year we had a surprise: it was a Riesling,” says Morrow. “Dry Rieslings have great acidity and balance, which pairs well with oysters. The slight sweetness gives a nice sweet and salty contrast as well.” Chef Morrow suggests Washington State Rieslings from Kung Fu Girl or O.S Winery.
Rosé: In the warmer months, we look for lighter wine. But that doesn’t always mean white— sometimes you need to think pink! Marcie Prince, general manager of Iron Bridge Wine Co. in Columbia, says rosé is the perfect summer wine. “Rosé gives you the best of both red and white worlds,” she says. “It has the crisp acidity of a white wine but the balance, body and complexity of a red.” Prince, also known as the “Goddess of Wine,” recommends French Rosé from Domaine de Cambis or Domaine Tempier in the Languedoc-Rousillon region or a sparkling rosé from Burgundy crafted by Louis Bouillot.
Torrontes: Torrontes is an aromatic white grape with aromas of peach, nectarine and citrus fruits. Bright, flamboyant and affordable, this native white grape of Argentina is a summer favorite of Jerry Pellegrino, chef-owner of Corks and Abacrombie restaurants. “In the summer I spend a lot of time in the backyard grilling,” says Pellegrino. “I pair a glass of Torrontes with grilled clams drizzled with olive oil—it’s the perfect starter for my guests and keeps them busy while I am grilling the steaks.” Chef Pellegrino recommends looking for Torrontes producers Trapiche, AVE and Susana Balbo. —Laurie Forster
Laurie Forster, The Wine Coach®, is a wine educator who creates corporate events, group tastings and seminars. The author of “The Sipping Point: A Crash Course in Wine,” she lives in Easton, Md. thewinecoach.com.
