DOWNEAST Winter Blend Cider

I must preface this post by saying I have never been a big fan of hard cider...until... I tried Downeast Winter Blend Cider. It had everything I wanted and more in a 4 pack: fresh-pressed apples, natural ingredients and cinnamon spices! Not to mention it is made in Boston and I always enjoy a local product. 

Downeast cider sets itself apart from other cider houses by pressing fresh local apples and by using ale yeast instead of white wine or champagne yeast. The result is a refreshing taste and great unfiltered color. 

As I mentioned before I almost never drink hard ciders, but my craft salesman assured me that this winter blend was worth a try. This seasonal apple cider is fermented with ale yeast then aged on toasted oak chips, cinnamon bark and nutmeg. The all spice flavoring is what I truly enjoyed smelling and sipping on with the turkey I made for dinner. A 6.5% alcohol ABV gave this gluten free beverage an extra kick perfect for chilly nights. 

Have you tried Downeast cider yet? Have a great weekend!    

Bully Boy Hub Punch

 Today's post is inspired by a recent in-store tasting with Bully Boy Distillers. My store has been supporters of Bully Boy's craft spirits since its 2010 launch and are very proud of their success. My town is neighbors to where Will and Dave Willis', creators of Bully Boy, story begins. Their family owned a farm in Sherborn, MA which was home to a secret vault/speakeasy of local spirits during Prohibition. The vault was rediscovered about 70 years later and became the inspiration for Boston's first craft distillery. Their focus is on hand-crafted, premium spirits produced in small batches. The product line up includes Vodka, Boston Rum (aged), White Rum, White Whiskey and American Straight Whiskey. 

The latest Bully Boy creation brings consumers back to the early 1800s with the release of Hub Punch. This rum based product, infused with fruits and botanicals, was a popular drink many Bostonians consumed until Prohibition hit the city. Bully Boy has revived this classic libation for new generations of Bostonian drinkers to enjoy! 

In terms of specific tasting notes, this spirit starts off as Bully Boy's aged Boston Rum then is stepped with orange peel, lemon peel, raspberry as well as other botanticals and herbs. This part of the recipe is not disclosed. The end result is a fruit forward rum designed to mix well with both dry and sweet mixers. Aside from using soda water, ginger ale, iced tea or lemonade, I have included some suggested recipes below to try!  

The Hub Punch

1.5oz Hub Punch

3oz ginger ale

3oz Soda Water

Squeeze and garnish with a lemon wedge

The Sagamore

Muddle ten mint leaves

Add ice

1.5oz Hub Punch

3 oz lemonade

3 oz soda water

Optional: two dashes Angostura bitters

Have a great day!  

Meiomi Pinot Noir

The holidays are here and I must apologize for not staying on the ball with blogging. I have not quite figured out how to juggle blogging and the busy holiday season at work so please bear with me! 

Smooth. Fruit-forward. Delicious. My hands down favorite Pinot Noir under $25 that I love to put in my customers hands is none other than Meiomi. This Pinot from the Wagner Family of Wines delivers intense fruit flavor and a velvety smooth finish. It is a blend of grapes sourced from Santa Barbara, Sonoma and Monterey, which are all regions known for quality Pinot Noir production. 

When I first tried Meiomi it was still under the Belle Glos label, which makes unbelievable Pinot Noir! It's major success has paved the way for its own line with an extension of a new grape: Chardonnay. Everything that the Wagner Family creates always makes the top of my wine wish lists (i.e. Caymus Mer Soleil, Conundrum and Belle Glos). 

The new 2013 vintage continues to deliver a fruit-forward style made for easy drinking. I slightly prefer the 2012 vintage as the new vintage is quite ripe. With that being said I suggest you decant this wine and let the air open it up. It can be enjoyed without food or with a wide array of food. Meiomi pours a rich garnet color and delivers wonderful cherry, ripe berries and vanilla notes. These aromas carry though on the palate and compliment the rich, smooth texture. Its fresh fruit flavors and sweet oak on the finish allow for this wine to age further, yet is mature enough to open for dinner tonight! 

If you do not believe me how great this wine is, then you can trust the experts. Meiomi was awarded the prestigious 2014 Market Watch Wine Leaders Choice Award for “Wine Brand of the Year.” Have you tried Meiomi Pinot Noir yet? Have a great day!

Happy Veterans Day!

I wanted to take a time out from the usual review today and wish all of the men and women of the armed services, past and present, a Happy Veterans Day. Thank you for all that you have done and continue to do to keep this nation safe! 

On this day, as well as Memorial Day, I think of my grandfather, Vincent Palumbo. Not only did he start the business that is now my career, he was a WWII veteran. He has always been an inspiration in my life and always love sharing his story whenever I can. 

On June 3, 1943 in Big Spring, Texas my grandfather, 22 years old, was commissioned a Second Lieutenant in the United States Army Air Corps. As a bombardier with the Eight Air Force and part of the 306th Bombardment Group, my grandfather risked his life for our country in WWII. While on his B-17, nicknamed the “flying fortress,” I am proud to say that he accomplished 32 combat bombing missions over Germany and German occupied countries. My grandfather would often share stories with me about the war and his time as a bombardier, but I will always remember the diagrams that he would draw me when he would explain the flight formation and how the bombs were dropped. I loved when he did this because I was so proud of his position as the bomber on the lead plane. Wherever my grandfather dropped his bombs is where the rest of the bombardiers would drop their bombs. He had to be incredibly accurate and on target for all 26 missions as a bombardier in the lead planes and he was. My grandfather earned the rank of Captain and was awarded with the Distinguished Flying Cross. 

Make sure to thank both past and active duty men and women for their service today! 

Luxury Italian Wines at the Liquid Art House

A couple weeks ago I had a rare opportunity to taste truly wonderful wines at the Liquid Art House in Boston. I dragged my best friend out with me at 10:00 at night (a late night wine tasting...a first for me!) to swirl and sip fine Italian wines. The location for the tasting added a great vibe to the event. If you are looking for an interesting restaurant, this would be the place to go. This unique gallery-restaurant concept showcases pieces from local, emerging and established artists for your viewing/eating pleasure.      

One of the wines that I was looking forward to tasting was Luce, which the distributor above proudly showed off. Luce is a Montalcino, which is a blend of nearly equal parts Merlot and Sangiovese. It is unique because it was the first wine created in Montalcino by combining these two grapes. The Merlot lends its softness while the Sangiovese grape provides structure and elegance. Luce displays delicate notes of wild berry fruit including black cherry, blackberry and black currant. Notes of cinnamon, vanilla, and nutmeg also linger on the nose. The palate is elegant and soft with silky tannins, great structure and a touch of mint on the finish. It is completely sold out in Massachusetts but the 2012 vintage is set to be released late-Spring 2015!    

While I had many favorites...not difficult to do when all the wines score over 90 points and are $$$...my budget friendly choice was the Montesodi Chianti Rufina from Marchesi De' Frescobaldi. It is 100% Sangiovese grapes hailing from Tuscany. The Frescobaldi family has been making wine for more than 700 years. Their wine-making philosophy is that each of their nine estates operates independently with the goal of making wine that best represents the site of its origin. 

From the Castello di Nipozzano estate, Montesodi is produced from grapes grown in the Montesodi vineyard, which is regarded as the finest on the Tenuta for growing Sangiovese. It's wine profile was described by the man pouring as velvety, supple and well-balanced. On the nose I detected notes of blueberry, black berry and raspberry fruits. Also some violet floral notes with a spiciness from black pepper. The finish is long and elegant dominated by licorice undertones. A great buy if you are looking for a Chianti for a special occasion! 

Have a great weekend! 

Sweet Basil Birthday Celebrations

Ready to dive into this tasty meal!

Mike cutting into his ribeye steak.

Pesto spread, fresh bread, homemade pottery and a cozy atmosphere are all things that make up one of my favorite dinner spots. Mike and I celebrated his birthday at this Italian eatery, Sweet Basil, in Needham. It is a first come, first serve no reservation situation, but a small wait is completely worth it! I always leave happy and pleasantly full, which usually means a doggie bag for lunch the next day. 

We ordered the calamari fritti with a spicy tomato sauce for an appetizer. Mike chose the ribeye steak with spiced onion rings, roasted cauliflower and bleu cheese-horseradish aioli on top. He graciously gave me some to try and wow! The onion rings melted in my mouth. I went with the sauteed veal cutlets with mushrooms and figs in a port wine sauce and side of handmade pesto pasta. Everything was so delicious! 

Now for my absolute favorite part of Sweet Basil, you can bring your own wine!! For a $5 corkage fee you can skip the high mark-up prices and bring your favorite bottle. This means the sky is the limit for me and I wanted to bring something special in honor of Mike's birthday. I chose a bottle of Faust Napa Valley Cabernet Sauvignon 2007. 

Across the board the 2007 vintage was considered nearly perfect for cabernet sauvignon, especially from the Napa Valley region. After aging in the bottle, Faust poured balanced and elegant. The red fruits were dark and complex yet so silky and smooth. It is still big bodied and full with some smoke and spice on the nose along with the red fruits. The tannins are well integrated with the oak and the finish is long. Overall, a wonderful bottle accompanied by delicious food and even better reason to celebrate!  

Two Roads Roadsmary's Baby Pumpkin Ale

 

Happy Halloween! I saved my last pumpkin beer to review in honor of the holiday. I still hold Southern Tier's Pumking as my all time favorite pumpkin seasonal, but I wanted to try out a new pumpkin ale from Two Roads Brewing.

I did a post a while back on Two Roads Brewery located in Stratford, Connecticut. Ever since then I have been excited to try their pumpkin ale cleverly titled Roadsmary's Baby. The packing immediately enticed me with its Halloween colors and its pumpkin inspired baby carriage. The name and the carriage of course playing homage to the 1968 movie Rosemary's Baby starring Mai Farrow. 

The main reason behind my excitement for Two Road's pumpkin seasonal is due to the unique brewing process. The beer is aged in Caribbean rum barrels and is made from REAL pumpkin, vanilla beans and spices. 

It pours a clear, dark copper with a small head. Aromas of pumpkin are the first thing to hit my nose. What really drew me in was the vanilla, cinnamon, spice and sweet molasses notes. I do have a sweet tooth so I enjoyed the sweet caramel and brown sugar flavors that accompany the mild pumpkin taste. Coming in at 6.8% alcohol there is some heat present and a mild rum flavor. The finish is my favorite part with a strong vanilla presence that lingers. 

I only question the length of age in the rum barrel, because a tad more rum flavor would have been nice. Otherwise, I enjoyed this interesting take on a pumpkin ale. Just the right amount of sweetness, pumpkin and spices for it to all come together nicely!

 

Great Party Wine for $15

With the hustle and bustle of the holiday season just around the corner, now is the time to stock up on party wines or as I call them "house wines." A house wine is a reliable bottle of vino that you enjoy on casual evenings and is something you always have on hand in case unexpected company stops by. My choice for holiday parties and family gatherings this year is a great Italian Montepulciano that over delivers for $15. 

Cantina Zaccagnini Montepulciano d'Abruzzo appears ruby to garnet in the glass. On the nose this Italian red is semi-aromatic with cherry, plum and herbal notes. There is also toast and smokey aromas present from ageing in Sylvannian oak. It is a dry red wine with a pleasant bitterness, medium acidity and short finish. The main reason I chose Cantina Zaccagnini as a great party wine is for its medium body and silk, smooth texture. It is perfect for sipping with or without food, which in my mind are the best for parties! As a bonus Cantina Zaccagnini also makes a Pinot Grigio for those you prefer white. 

Have a great day! 

Cheeseburger Pie & 2002 J Vineyard Vintage Brut

Last night I made one of my mom's unique recipes called Cheeseburger Pie. It is the perfect meal to make when the weather is dreary and you are in need of some quick and easy comfort food! These are the ingredients you need from the grocery store: 

1 pound of extra lean ground beef 

1 large onion chopped

1/2 teaspoon salt 

1 cup of shredded reduce fat cheddar cheese 

1/2  cup reduced fat Bisquick mix (I only had the regular kind) 

1 cup skim milk 

2 eggs 

The first step is to brown the beef with your chopped onion. Stir in salt. Then drain it and place the beef in a 9" greased pie pan. Sprinkle evenly a cup of cheddar cheese on top of the ground beef. Set it aside while you make the second part of your recipe. 

In a bowl mix together the Bisquick, eggs and milk. Pour the mixture evenly on top of the beef and cheese.

Bake in the oven at 400 degrees for 25 minutes or until knife inserted in center comes out clean. 

Voila! The finished product with garlic mashed potatoes and green beans on the side. 

It was my roommate's first day at her new job so we celebrated with a bottle of 2002 J Vineyards Vintage Brut. I have enjoyed J Vineyards Pinot Gris before but this was my first champagne experience from their brand. This sparkling wine consists of 49% Chardonnay, 49% Pinot Noir and 2% Pinot Meunier. 

On the nose there is a fusion of different sweet aromas. While looking at the delicate bubbles in my champagne flute, I picked up melon, nectarine and pear notes with some citrus zest. These alluring aromas led to a creamy vanilla and toasted chestnut flavor on my palate. The finish is long and balances the nutty and fruity characteristics together perfectly. 

I am a firm believer that bubbles can be a great match for just about any food-wine pairing. In this case, the sparkling wine compliments the cheeseburger by lightening up a heavier dish. However, if I was not celebrating I most likely would have chosen a Zinfandel to pair with my cheeseburger pie. A great Zinfandel for the money to try is Plungerhead Zinfandel! 

Have a great weekend! 

Boggy Meadow Switchel Cider Vodka

If you are looking for a seasonal drink recipe for the remainder of the fall season, look no further. One of the most popular table's at Palumbo Liquor's Grand Fall Tasting was home to Boggy Meadow Farm's Switchel Cider Vodka. Co-Owner of Boggy Meadow Farm, Marcus Smith, traveled from Walpole, NH to Walpole, MA to share his switchel and farm cheeses.

The history behind the drink is the most fascinating part. Switchel originated in the Caribbean and made its way to the American Colonies by the late 17th century. By the 19th century, it was the most popular drink for farmers in New England. They would relish this thirst quenching drink after harvesting hay all day long, hence the nickname "haymaker's punch." 

The 17th century switchel consisted of boiled cider (or "apple molasses"), ginger, water and a small amount of cider vinegar. Today, Boggy Meadow Farms has reinvented the non-alcoholic drink into a six time distilled 70-proof vodka. I tried a sample and was impressed with the strength of the ginger on the palate.        

 Our customers loved "The Swtichel Martini" he handcrafted for the event. 

To recreate this refreshing fall cocktail, you mix the following: 

2 ounces Switchel vodka
2 ounces fresh pressed apple cider
1 ounces Cointreau
Fresh lemon juice to taste (approximately half an ounce)

Have a great day! 

Barcelona Wine Bar

A warm spell has been cast over Boston this week and it seems everyone is taking advantage. I certainly did the other night by enjoying dinner outside with friends in Brookline. I caught up with Emily and Michelle, my sorority sisters from JMU, over wine and tapas at Barcelona Wine Bar.

Since Barcelona is a tapas style restaurant, we ordered a bunch of small plates to share. Everything looked delicious, but we narrowed it down to mushrooms and herbed goat cheese in a balsamic reduction, grilled hanger steak with a black truffle vinaigrette, squash and mussels in a marinara sauce. I will definitely be going back to try more of their delicious options in the future! 

For vino, I ordered a glass of the 2012 Familia Schroeder Saurus Patagonia Select Pinot Noir. I have been on a Pinot Noir kick lately as I transition out of my usual Sauvignon Blanc drink to more reds for the colder weather. I usually gravitate towards California Pinots,but given we were at a Spanish style restaurant I went with one from Argentina. 

Red fruit notes on the nose, particularly ripe cherry. Full bodied for a Pinot Noir with sweet tannins and a round finish. Also some mocha notes on the finish from the French and American oak aging. I detected some heat after my first couple sips and suspected a higher alcohol content. The alcohol content varies, but usually Pinot Noir stays within the 13% range. Saurus Patagonia Select is 14.5% alcohol, which is unusually high for the cool climate of Patagonia. 

Overall I enjoyed my wine selection with our tapas and of course loved catching up with my friends! 

Have a great day! 

Beringer The Waymaker

Beringer has expanded its portfolio once again with the release of The Waymaker from the Camatta Hills vineyard in Paso Robles. Capatilizing on the popular red blend trend, The Waymaker is predominately made up of Syrah (57%) with the addition of 37% Cabernet Sauvignon, 4% Petite Sirah and 2% Malbec. 

If you normally shy away from red wine, then this blend is something you should try for the colder months ahead. Even though this wine is full bodied, there is a soft, juicy quality from its Syrah foundation. Cabernet Sauvignon grapes adds balance, complexity and spice on the finish. Due to an ideal 2012 growing season and a heat wave in the beginning of the summer, this wine benefits from a great concentration and texture of fruit. 

The Petite Sirah gives The Waymaker a dark, inky color in the glass. Aromas of smoke and leather notes are present. On the palate, the richness shows up in a bold, velvety way with dark fruits and hints of bacon. The finish is soft with a touch of spice as it lingers. 

For the Beringer name and the price point of $19.99 this is a great value wine. I feel it can appeal to everyone at the dinner table because of its complex yet soft nature. 

Have a great day! 

Heavy Seas The Greater Pumpkin

Today marks the start of October and all things Halloween, which in the alcohol industry means pumpkin beer. Though a majority of it has been out on the market since middle August, we have finally entered the month to truly enjoy a pumpkin brew. 

First up on my list to try is Heavy Seas Uncharted Waters: The Greater Pumpkin. I'm a big fan of this brewery and have their Loose Cannon IPA as a favorite in my rotation. The Greater Pumpkin comes in a 22 ounce bomber and only a small quantity was produced. It's an imperial ale aged in Buffalo Trace bourbon barrels. 

Served out of the bottle it pours a rich amber color with a small white head. Just from the aromas alone I could tell this pumpkin beer meant business. The first thing I noticed was the whiskey presence from the bourbon barrel. Aroma also consisted of notes of vanilla, oak, cinnamon and pumpkin pie spice. The bourbon whiskey notes hit my palate immediately with a hint of vanilla and cloves. With a full malt body, flavors of vanilla, apricot and pumpkin spice add a slight sweetness. 

The finish is boozy and in your face, in a good way, as a result of the 10% ABV. The bourbon whiskey notes linger nicely, which is what I think sets this beer apart from others. I have not tasted this year's Southern Tier's Pumping yet, but as of now Heavy Sea's version of an imperial pumpkin ale might earn the top spot. 

What pumpkin beers have you tried so far this season? Have a great day! 

15 Wine Terms to Know

There are many terms used in the wine industry to describe the process of making and consuming of wine that are a bit unusual. For instance, if I described my glass of wine as having good legs I do not mean it is about to run away from me. Have you ever read a wine review, even one of mine, and thought to yourself what do these terms actually mean? Fear not, because I have developed a glossary list of commonly used terms to describe what is in your glass. Master these terms and you will be sure to impress your friends the next time you grab some vino together. 

Astringency: A lip-puckering sensation caused by sharp acidity and tannin. A wine's astringent quality often diminishes as the wine ages. 

Big: An adjective used to describe a full-bodied wine; powerful in aroma, flavor and alcohol. Such wines are also said to be chewy. 

Body: The weight and texture of a wine. Glycerine is the component of wine most responsible for body. 

Bouquet/Nose: Terms to describe the collection of different aromas within a wine. 

Breathe: A term for "aerating" a wine. Exposing wine to air to allow it complete its evolution before drinking. 

Corked: An unpleasant smell and/or taste given to a wine by a bad cork. 

Fortified Wine: Wines with alcohol added. Port, Sherry, Madeira and Marsala are all examples. 

Grip: A function of tannin. The slightly bitter and dry taste of moderate tannin seems to give other flavors "traction" in the mouth. Young red wines with a lot of tannin may have too much grip.  

Legs: Traces of oiliness left in the glass by a wine with at least average amounts of alcohol, sugar and glycerine. The more alcohol, sugar and glycerine, the bigger the legs. 

Magnum: A bottle size of 1.5 liters. Bigger than a normal size of 750 ml. 

Oxidation: An alteration wines undergo after exposure to oxygen. Some exposure to oxygen is good for the wine and its flavors. Too much oxygen exposure leads to the wine turning into vinegar. 

Round: Describes a wine with balance and harmony among its various components: fruitiness, acidity, alcohol, tannin, glycerine and sweetness. 

Sec: The literal translation means "dry." In terms of champagne, it means noticeably sweet. 

Sediment: The remains found at the bottom of a bottle of red wine, which comes from the wine itself. The older the wine, the more sediment is likely to be found. 

Tannin: A natural component found to varying degrees in the skins, seeds and stems of grapes. It is most prominent in red wines and plays a major component in their structure. In young reds, it creates a dry, puckering sensation. Tannin mellows with bottle ageing. 

Have a great day! 

Karner Blue Gin

Entrance to The Cave

Prohibition-era decor

Last weekend I traveled up north to Bretton Woods, New Hampshire for a weekend away with friends. We took advantage of the nice weather and the foliage during the day and at night we checked out The Cave. Located in the Mount Washington Resort this bar had a prohibition-era speakeasy vibe complete with a live band. It was a great way to enjoy hand- crafted drink specials and relax with my friends. 

My best friend recommended I try the flagship gin of New Hamphire's only in-state distillery at Flag Hill Winery in Lee. As a gin lover I am always interested in trying new brands, especially local ones. It is named Karner Blue after the state butterfly of New Hamphire, which is represented on the bottle.

After tasting my Karner Blue and tonic I could tell this gin was a different style than my usual Tanqueray. The nose had a rich floral smell giving it a sweet character. Yet the taste comes across sharp at first with a heavy dose of juniper followed by some pepper notes. The finish is smooth and lingers long after my first sip. 

I also learned that Karner Blue is made with apples as the base instead of grain. The locally grown apples combined with juniper, citrus, orris root and cubab berries gives Karner Blue an unique flavor profile different from most other gins. As of now it is only sold in New Hampshire, so if you are ever in the "Live Free or Die" state make sure to pick up a bottle!

My Karner Blue Gin & Tonic

Two of my friends enjoying their drinks.

Palumbo Liquors Event of the Year

It that time of year again for my store's Fall Grand Tasting! It's our second year putting on this event and it's less than 3 weeks away. We had a great turnout of about 200 people and are hopeful for another successful event this year at the Walpole Italian American Club. 

To give you a glimpse into what to expect here is a recap of the winner's circle from last year! 

#1 Cabernet Sauvignon

Joel Gott 

#2 Cabernet Sauvignon

Beringer Knights Valley 

#1 French White

Guy Saget Le Petite Perriere Sauvignon Blanc 

#1 Riesling

 Chateau Ste. Michelle 

#2 Riesling

Haart Piesporter Goldtroptchen 

#1 Malbec

Catena Malbec

#1 Pinot Noir 

Lesse Fitch

#2 Pinot Noir

Cambria Julia's Vineyard 

#1 Chardonnay

Cameron Hughes Lot 324 

#1 Merlot 

St. Francis 

#1 Pinot Grigio 

Kris 

#1 Red Blend 

Bogle Phantom 

#1 Italian Red 

Ruffino Greppone Mazi Brunello 

#1 Italian White 

Ruffino Orvieto Classico 

#1 Moscato 

Centorri 

#1 Port 

Warre's L.B.V. 

Pumpkin: Not Just for Beer

With the start of the fall season less than a week away, everything has turned to pumpkin! It seems like every brewery has come out with their own pumpkin flavor beer to spice up your fall. There are so many choices that it can be easy to forget about the pumpkin flavored cocktails! 

Fulton's Harvest Pumpkin Pie Cream Liqueur is a hot item to pick up this season for all your mixology needs. When I was looking through recipes, these two drinks caught my thirst: Spiced Pumpkin Punch and Pumpkin-Tini. 

Spiced Pumpkin Punch 

 

2 ounces of Fulton's Pumpkin Pie Cream Liqueur 

1 ounce of Captain Morgan's Spiced Rum 

Pour Fulton's Harvest into a rocks glass with ice then fill with your spiced rum. Stir the ingredients together since it is cream based. As an added bonus you can garnish your punch with pumpkin spices. 

Pumpkin-Tini 

3 ounces of Fulton's Pumpkin Pie Cream Liqueur 

2 ounces of Caramel Vodka (my favorite is Stoli's Salted Caramel) 

Add the liqueur and the vodka together in a cocktail shaker with ice. Shake well and strain into a martini glass. To garnish add a few chocolate shaving on top. 

Have a great day! 

   

Turkey Meatloaf and St. Supery Cabernet Sauvignon

 

Happy Tuesday everyone! The other night my roommate made a delicious meal for myself and her family that I must share. She made us a turkey meatloaf, roasted potatoes and a caesar salad all from scratch...she is brilliant in the kitchen!  

We paired it with St. Supery's 2011 Napa Valley Estate Cabernet Sauvignon, which as you might be able to tell by now is one of my favorite wineries. The 2011 vintage did bring some vegetable notes to the palate, but it did not overpower the overall flavor. The 2011 is a blend of 77% Cabernet Sauvignon with 11% Merlot and polished off with a small amount of Malbec, Cabernet Franc and Petite Verdot. The winemaker ages it in 100% French oak for twenty months with over 50% of the barrels being new. 

The blend characteristics of this wine plus it's lower alcohol content (13.5%) are the main reasons I picked it to compliment the turkey meatloaf. I did not want too bold of a Cabernet, which would overpower the wonderful flavors in the meatloaf. After poured, aromas of plum, cherry and dirt, earthly undertones are expressed. The body is light with the tannins leaving a velvety finish.

Another great choice for a meatloaf dish would be a Zinfandel that has some spice to it. On a side note, I was very excited to use my new C. Wonder dinner plates! They are meant for the summer season, but I like how they brighten up the dinner table for the early fall (plus they were on sale!). 

Have a great day!

Buffalo Chicken Dip & First Oktoberfest of the Year

 

For the Patriots game (and victorious win) yesterday I made a buffalo chicken dip for my company to enjoy. It is a really easy appetizer for game days because it only takes about 20 minutes prep time and then you bake it in the oven at 350 degrees for 30 minutes. 

For ingredients you'll need to pick up the following at your local grocery store: 

• 3-4 cooked chicken breasts, shredded (I used a whole already cooked rotisserie chicken instead) 
• 8 ounces Bleu Cheese Dressing 
• 2-8 ounces Cream Cheese, softened 
• 8 ounces Hot Sauce, or Wing Sauce 
• 2 cups Shredded Cheddar Cheese (save some to sprinkle on top) 
• 1/2 cup Shredded Mozzarella Cheese 

Instructions 

1. Cook and shred chicken OR cut up your rotisserie chicken into small pieces 

2. Mix bleu cheese, cream cheese, hot sauce and cheddar cheese until well blended. 

3. Add chicken and mix by hand. 

4. Place in a 8x8 square pan. 

5. Sprinkle remaining cheddar cheese and mozzarella cheese on top. 

6. Bake at 350 for 30 minutes.

For beer selection there was an array of pumpkin choices, IPAs and Oktoberfests to choose from while watching the Pats play. I went with the Firestone OAKtoberfest as my first Oktoberfest of the season. I was sad to see their Easy Jack IPA go, but I have a high regard for Firestone Walker Brewing Co. products and look forward to the release of new seasonals.   

It pours a clear amber hue with aromas of light grain and caramel malt. The taste has a mild, sweet start with a light to medium bitter, dry finish. The hops balance the malt sweetness with some spicy grassiness and a touch of earthy oak. I found it to be light bodied with average carbonation. I need to try a few more Oktoberfests in order to compare this one, but overall I enjoyed it with my buffalo chicken dip! 

 

Michael David Winery

Selection of Michael David Wines

Today's Winery Wednesday post is all about Michael David Winery. If the name does not ring a bell, then I guarantee the cool and funky labels will. The Freakshow Cabernet and the Petite Petit have a fun circus motif going on that is hard to miss!

First, a little history behind the winery that now has a cult following for some of its wines. Michael and David Phillips are two brothers whose family has cultivated wine grapes in the Lodi region of California since the 1850's. Since then the winery has remained in the family's hands with its 6th generation of wine growers. With a strong family backbone, the winery continues to produce high quality wines each with their unique labels.

I have not encountered a Michael David wine I have not loved, so I really enjoy putting it in people's hands. The above picture is a selection of their portfolio that I highly recommend.

Petite Petit 

Earthquake Cabernet Sauvignon 

Freakshow Cabernet Sauvignon 

7 Deadly Zins Zinfandel 

Earthquake Zinfandel 

The label that really caught my attention was the two elephants on the Petite Petit. It is a blend of 85% Petite Sirah and 15% Petit Verdot hailing from the Lodi appellation of California. I know this is cheesy to say (but I'm going to say it anyway) the first sip of this is like a circus in your mouth! This blend is big, full-bodied, full of dark fruit and vanilla notes. On the palate there's an intense aroma of spice, plum and a touch of smoke. The finish is soft and smooth as the savory fruit lingers in your mouth. There is a good amount of firm tannins, which makes this wine an excellent alternative to Zinfandel and perfect for BBQ and grilled food.  

Have a great day! 

Margaritas, Albarino & Mexican Fare

Mike and I with our drinks waiting for our meal.

Brittany and Cedric enjoying dinner.

My scrumptious shrimp tacos.

Over the weekend I traveled to Newburyport to have drinks and dinner with friends. We were deciding between pizza and Mexican food, and boy I was happy we went with a restaurant called Agave Mexican Bistro. I decor was modern yet quaint and the atmosphere was perfect for dinning with a group of friends. I highly suggest starting with the homemade guacamole and their warm, salted chips.

Brittany ordered a margarita composed of Sauza Gold Tequila, Blue Curacao, Chambord and their own house margarita mix. It had an interesting color to it but I had a sip and it was delicious! If you like tequila, Agave is the place for you with its extensive list.  I had to work the next morning, so I stayed away from the tequila and stuck to vino. I anticipated ordering a spicy meal so I selected a glass of the Burgans Albarino. 

I do not have much experience with the Albarino grape, but I knew its slightly sweet nature would go well with blackened shrimp tacos served with a homemade habenero mayonnaise sauce. It poured a pale yellow in my glass and I could immediately notice tropical aromas. Upon tasting there were notes of peach, citrus and apricot on the palate. The body is light with a dry, lively finish. The Albarino's sweetness complimented the spiciness of the habenero mayonnaise sauce perfectly by cooling down the heat. 

Albarino is a small, green, thick-skinned grape, which is resistant to the mildew that grows in the damp climate of Rias Baixas. This grape accounts for 90% of all plantings in this region of Spain. Rias Baixas is considered the birthplace for Albarino, but it can also be found in the Vinho Verde region of Portugal as well as in Australia. The flavor profile is so unique that it is often compared to Riesling, Pinot Gris and Viognier. Another way Albarinos are special is because it is one of the few Spanish white wine grapes that is produced as its own varietal. 

Next time you are at a Mexican restaurant I challenge you to try an Albarino as an alternative to a tequila drink. Have a great day!