Winery Wednesday: 90+ Cellars

The philosophy behind 90+ Cellars says it all, "Saturday night taste. Tuesday night price." The creators of 90+ wanted to change the concept that exceptional wines should only be opened on special occasions. Why not have a wine that is just as good but can be enjoyed on a Tuesday night with friends?   

In the spring of 2009, 90+ Cellars provided an answer to this question. Their creator, Kevin, contacted all of the wineries in Wine Spectator with a history of high ratings and asked to purchase their wine. Most told him to get lost or ignored him, but with the economy in rough shape other wineries were willing to part with their wine for a reduced price. Most of the wine they buy has not scored 90 points, but it does come from a producer who regularly scores 90 points. By partnering with respected wineries around the world, 90+ is able to offer quality wine for a fraction of the cost.

The wines are classified by lots and there are three tiers: entry level, reserve and collector's series. If you find a lot you love I highly recommend you stock up. From year to year producers may change and therefore the lot number will change.

My current favorite of their portfolio is the 2010 Alexander Valley Cabernet Sauvignon Lot 74 from the reserve level. This Cabernet is a steal for California and for its quality. The source price would be $19.99 a bottle, but it retails for $15.99! A rich, smooth taste with aromas of cocoa, black currant and dark red fruits. I have paired it with steak and it had the right amount of tannins and structure to compliment the red meat. 

Do you have a favorite lot from the 90+ Cellars portfolio? Have a great day!      

Two Roads Brewing Co.

Two Roads Brewing Co. is the latest beer company to hit the craft beer scene in Massachusetts. Hailing from Stratford, Connecticut this brewery has an unique philosophy of "taking the road less traveled." This way of life has led Two Roads to create refreshing and fun beer.

For year-round offerings there are six beer styles to choose from:

Ol' Factory Pils

Lil Heaven Session IPA

Road to Ruin Double IPA

Workers Comp Saison

No Limits Hefeweizen

Honeyspot Road White IPA  

The two seasonal options to be released this Fall are Ok2berfest and Roadsmary's Baby. If you enjoy pumpkin beers, make sure you try Roadsmary's Baby. It is a traditional pumpkin ale that is aged in rum barrels. The result is a complex flavor profile of pumpkin, spices, vanilla and oak. Since Two Roads just came to this state two months ago, I have not been able to sample what sounds like a solid pumpkin beer... so stay tuned for a review.

I am partial to the No Limits Hefeweizen for the summer months because of its light nature. Yet, the Road to Ruin Double IPA is the stand out in the group. It pours a hazy orange with a slightly off-white fluffy head. On the nose, classic DIPA aromas: piney, floral, tropical fruit notes accentuated by some caramel malt. The beer tastes of a light to medium sweetness, while the hops provide notes of tropical fruit. On the finish it leaves a fresh bitter hops finish with a bite of a boozy bite.

If you live in Massachusetts be sure to look for Two Roads beer, or better yet take a drive to Connecticut and visit the brewery (they even have a food truck there)!       

What to Pair with Thai Food

 

Over the weekend my boyfriend and I ordered take out from a great Thai food place in Brighton called Thai North. If you are ever in the Brighton area I highly recommend you check out this restaurant. We selected the Pad Thai with pork and the Spicy Basil Fried Rice, which were both amazing. 

Selecting the food was the easy part, but the beverage to go with the Thai food was slightly more difficult. Finding one perfect wine that will compliment the contrasting ingredients and spices within various Thai dishes is very unlikely. Instead, think about wine varietals that share similar flavors that will be able to enhance the bold spices in the food.

 Off-dry Riesling, Gewurztraminer, Vouvray and Prosecco are all wines that can stand up to the distinct Thai spices. Look for these varietals from Germany, Austria and Alsace, because these regions are known for aromatic tropical fruit notes as well as a spiciness to them. Riesling is usually the go to choice since the spice is mediated by some sweetness and the high acidity of the grape cuts nicely through the fat. 

Since I could not settle on a particular varietal, I picked two...a safe choice and a wild card! 2011 G & M Machmer Gewurztraminer Spätlese Bechtheimer was my first pairing chosen for its touch of sweetness and slightly spicy flavors. On the nose this wine is very aromatic with white flower blossom, rose petals, passion fruit, apricot and ginger notes. Gewurztraminer is famous for its perfumed profile and this wine is no exception. A lower alcohol content of 10.5% and its off-dry nature allow this wine to compliment the spiciness of my fried rice. The residual sugar of this Spätlese wine cut through the oils in the pad thai dish.

For the wild card pairing I chose a dry Rose, which is not a popular pairing for this food category. I chose my favorite Rose, 2013 Chateau d'Or et de Gueules Costieres de Nimes Les Cimels Rose, because of its dry nature. The blend is mostly equal parts Cinsault and Mourvedre with a little Grenache and Syrah to add depth and complexity. 

I've had this wine with cheese and crackers before, so I was a little worried how it would handle the spiciness. Luckily, it was a great match! Aromas of peppery spice and dry wild herbs combined with fruity and floral notes. Tastes of strawberry, red plums and more spice with a crisp, palate expanding finish. The Rose could hold its own and did not get overpowered by the Thai food.    

If you have had Thai cuisine recently, what have you paired it with? I am always curious to see what others select for this tricky food category. Have a great night!

 

My Favorite White Wine Under $10

Last month I discovered Domaine Horgelus Colombard-Sauvignon white wine blend and has since become my summertime house wine. For under $10 it really is a remarkable wine and excellent value for the money.

The blend is 75% Colombard and 25% Sauvignon Blanc with 11.5% ABV. Colombard is one of the world's greatest blending grapes, yet interestingly it makes up the majority of the blend. 

Produced under the IGP Cotes de Gascogne title, the Colombard grape gives this dry white wine crisp acidity and fruity, zesty flavors. Combined with the Sauvignon Blanc grape, aromas of lemon, grapefruit and peach are present. There is an excellent acidity balance, a light to medium body and a long crisp finish. 

I always find Domaine Horgelus to be very refreshing and perfect as an aperitif or with dinner. You truly cannot go wrong with this French wine for under $10 a bottle.

                                                                                 Have a wonderful weekend!

Crab Cake Sliders and Sauvignon Blanc

 My goal this year has been to spend more time in the kitchen learning to cook. Easier said than done unfortunately...However, on my days off from work I can take my time to create a meal outside my comfort zone. A few weeks ago I did just that cooking a crab cake slider with spicy mayo recipe. 

As I mentioned before I am a novice in the kitchen, so if I think this is easy to make than anyone can do it! Plus, the cakes and the mayo sauce can be made a day ahead for those with busy schedules. Below are the ingredients and the directions for putting everything together.

Ingredients:

Crab Cakes:

1 pound crab meat (I used Handy Jumbo Lump Crab Meat from Wegmans)
1/2 red bell pepper, small diced
5 scallions, finely sliced
2 garlic cloves, minced
1/2 lemon, juiced
1/2 cup finely crushed crackers or panko breadcrumbs
1/4 cup mayonnaise
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon dry ground mustard
1 teaspoon onion powder
1 teaspoon salt
Dash cayenne pepper

For Cooking & Serving:

Olive oil
15 slider buns or halved dinner rolls
1/2 cup spinach, arugula or sprouts for topping

Spicy Mayo:

1/2 cup mayonnaise
1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
1 1/2 Tbsp. chili sauce, such as Sriracha
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

Directions:

Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into 15 small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. I suggest giving the patties at least 20 minutes in the refrigerator to mold making the cooking process easier. 
For the spicy mayo sauce,  combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use.

When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. olive oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.

Place sliders onto buns. Top with mayo and greens, and serve. 

Last but certainly not least, uncork your wine selection to enjoy with your seafood masterpiece. When choosing what wine will pair well with seafood, always consider the weight and substance. Since the sliders have a spicy mayo sauce, you can consider a wine with some sweetness, like an off-dry Alsatian Gewürztraminer or Riesling. The residual sugar in each gives it the ability to balance out the heat in the spicy mayo. 

My wine choice for the evening was St. Suprey's Dollarhide Sauvignon Blanc. I tend to gravitate towards Sauvignon Blanc because it is versatile enough to go with almost anything. I chose St. Suprey Dollarhide because of its complexity of crisp, bright grapefruit notes combined with creamy texture. To add this creamy depth, the remaining 19% (majority of grapes were fermented in stainless steel) was fermented in new French oak barrels and aged for 7 months. Everyone at the table enjoyed the wine's intensity of flavor and elegant finish . 

Dollarhide is St. Suprey's single vineyard, so it is not considered an everyday wine. If you're looking for a special occasion wine for this dish, then I highly recommend spending the extra money. For an alternative, I suggest a a California Fume Blanc...like this one.  

What wines have you paired with seafood this summer? Have a wonderful day! 

Winery Wednesday: Benziger Family Winery

Welcome to Winery Wednesday where every week I will be showcasing wineries from around the world. First up is Benziger Family Winery located in Sonoma County, California. The entire portfolio of Benziger wines is truly a labor of love, as it has been a family run winery for over 30 years. With over a dozen family members actively involved with the winery, Benziger upholds their beliefs-- family, great wines and healthy vineyards.

When the vineyard was first discovered and purchased in the late seventies, traditional farming was the name of the game. These methods were utilized to keep weeds and bugs away and to increase yield per vine. Over time the family realized this spraying approach was not the best for the earth, thus not generating quality wines.

In the mid-90's, Benziger switched gears to an organic approach by implementing Biodynamic farming. This meant chemicals and artificial inputs were out and the natural balance of nature was restored. Today, every wine in their portfolio is certified sustainable, organic or Biodynamic. The end result is authentic and balanced wine grown from a healthy place.

The wine I believe to be the stand out in their collection is the 2010 Benziger Sonoma County Merlot. Merlot tends to be a grape varietal that is overlooked, but this one should not be ignored. It is a Cabernet drinker's Merlot with aromas of dark fruit and spice. On the palate is dark raspberry, blueberry and anise flavors. Most notable is the wine's smooth and polished finish. I highly recommend if you are looking to switch up your red selections and introduce organic wines to your palate. Have a wonderful day!

Happy Birthday Dad!

Over the weekend my mother and my brother threw my father a surprise 60th birthday party! Today is his actual birthday, so I wanted to share with you his favorite cocktail recipe...the national drink of Bermuda a.k.a. a Dark N' Stormy.

Ingredients

Dark rum (my dad's preference is Goslings Black Seal Rum) 

Ginger Beer

Fill a tall highball glass with ice and add 4 to 5 ounces of ginger beer. Then top the ginger beer with 1.5 to 2 ounces of dark rum and garnish with a lime wedge. It's very important that the rum goes on top of the ginger beer so your drink will look like this. 

Have a wonderful day!

Cisco Shark Tracker Light Lager

My craft salesman gave me Cisco's newest beer to try over the weekend, Shark Tracker Light Lager. With a light lager already in their line up, Sankaty Light Lager, I was curious to taste this new product. 

Packaged in 12-ounce cans with a 4.8%ABV, it's an American style light lager. Pours a clear pale yellow with a nice white head. The taste is clean, bready with mild grassy hops. There is not much of an aftertaste. The body is light and has a medium carbonation. 

I do prefer the Sankaty Light Lager, because it has a stronger hop finish unlike most light beers. Yet, I would certainly take the Shark Tracker with me to the beach as it's smooth and easy to drink.    

The most interesting aspect of this beer is the partnership with Ocearch, a non-profit organization that enables researchers and institutions to generate previously unattainable data on great white sharks. The beer has a code that allows you to scan the can with the ocearch.org app. The app will then show you where tagged great white sharks have been spotted around the world in real time. As a bonus Cisco Brewers is donating $3.00 to Ocearch from every purchase of the Shark Tracker Light Lager. 

Plus perfect to drink during shark week (starting August 10th)! Do you have a favorite Cisco Brewers beer? Have a wonderful day!

E. Guigal Côte-Rôtie Brune et Blonde 1999

To celebrate the launch of my store's new website, I decided to open up a bottle I had been aging. I can be hesitant to go into my secret stash, because it can be like opening Pandora's box. After a minute debating which one to choose I went with E. Guigal Côte-Rôtie Brune et Blonde from 1999. Given the year I knew I wanted to open this bottle first before opening some of my 2007 vintages.

French wine labels make it difficult for me to recognize what is actually in the bottle at first glance. Compared to a California wine label, they are tricky. French labels include the region, the appellation and the vineyard, and usually leave out the grape varietal. 

For this bottle, E. Guigal is the winery, the Rhone Valley is the region in France, Côte-Rôtie is the specific appellation and Brune et Blonde is the vineyard. E. Guigal is the largest producer of Côte-Rôtie, so I knew I was in for a treat.

The grape varietal is Syrah, which is a dark-skinned red wine grape. Syrah and small amounts of Viognier are the only grape varietals authorized in the Northern Rhone appellations of Côte-Rôtie.

On the nose this wine is intensely fragrant with scents of cassis, black raspberries, smoke, bacon fat, grilled meats, and liquorice. I found this wine to be elegant yet complex and powerful with medium to full body. The acidity and tannins were both at good levels given the richness and power of the wine. My bottle has been aged for 15 years, but it has aging potential for another 10 years well stored.

If you are looking to spice things up for the next time you have a steak dinner, I strongly recommend this particular wine! 

A Few of My Favorite Things

Summertime is the perfect season for hanging out with friends and family relaxing and sipping on your favorite beverage. I have a rotating selection of my go-to drinks and I usually select something to fit the occasion. A bottle of wine to bring as a hostess gift, beer for the beach or a mixed drink for a night on the town.

However, I definitely have my favorites that I always come back to in the summer...St. Suprey Sauvignon Blanc, Tanqueray Gin and Tonic, and Brooklyn Summer Ale.

Brooklyn Summer/Brookyln Summer Cans/St. Suprey Sauvignon Blanc/Tanqueray London Dry Gin

St. Suprey Napa Valley Sauvignon Blanc 2013
What I love most about this sauvignon blanc is the vibrant grapefruit aromas and taste that leap out of my glass. Along with grapefruit, citrus and green lime notes accompany this Napa Valley Estate wine making it a great companion for a variety of dishes. St. Suprey has a great balance and acidity so food is not necessary and you can sip it while socializing. Thus, making it an easy choice no matter the occasion.

Tanqueray Gin and Tonic 
I cannot help but love a gin and tonic no matter the season. When I'm out at a restaurant or bar on the weekend I gravitate towards the refreshing, crisp taste of a G&T. My all time favorite gin is Tanqueray, a triple distilled gin with four botanicals: juniper, coriander, angelica root and liquorice. When I'm looking to change things up I will drink Bombay Sapphire or Hendricks, and for special events I'll treat myself with Tanqueray Ten on the rocks with a splash of tonic. 

Brooklyn Summer Ale  
Every summer, more and more breweries come out with their own signature summer ale. It can be hard to try all of them and find your favorite, but this year I was able to find my go to summer beer right away. It's called Brooklyn Summer Ale and it's both invigorating and flavorful without being too heavy. The summer ale is brewed from English barely malt, which gives the beer its light-bodied golden appearance. The light, crisp bitterness and citrus aroma are a result of German and American hops. I've been able to pair this beer with salads and seafood along with throwing a 12-pack of cans into the cooler for a beach day. 

What are your favorite drinks in the summertime? Have a wonderful day!