Wine Rack Galore

After months of bringing home a few bottles of wine at a time and having no organized way to store more than 6 bottles, I caved in and bought a wine rack. One of the best purchases for my apartment because it looks great and it stores 2 cases of wine! I decided to stock it with a selection of everyday wines in different varietals. Some of my tried and true favorites currently on the wine rack include: 

• Domaine Horgelus Colombard-Sauvignon Blanc (review here)  
• Greenlip Sauvignon Blanc  
• St. Suprey Sauvignon Blanc (review here) 
• Mer Soleil Silver Chardonnay  

Also wines that I have been wanting to try: 

• Dona Paula Estate Red Wine  
• 90+ Lot 100 Monster Red Blend  
• Ironside Cabernet Sauvgnon  
• Geyser Peak Cabernet Sauvignon 

As a wine lover I always have bottles that I want to save for special occasions, so in comes the wall wine rack. My boyfriend bought me this rack last year after my first big wine tasting for my business. Since I store the more expensive bottles there it acts as a great decoration piece for the wall! 

I hope one day to have a small, personal wine cellar with a wine bar...a bit of a fantasy but hey a girl can dream! How do you store your wine? Have a great day!  

Boston Restaurant Week

Last night my boyfriend and I went out on a double date with friends in the North End for Boston Restaurant Week. It was a perfect night to be out in the North End enjoying great company and delicious Italian cuisine. We chose a restaurant on Salem Street called Bacco and ordered off the selected menu designed especially for restaurant week.

To start I ordered the crispy garlic calamari with spicy three peppers and sipped on a glass of Villa Sandi Prosecco. Then I moved onto the main entree, a seafood scampi with scallops, jumob shrimp and lobster meat. All four of us ordered it and we all agreed on how amazing it was! 

To accompany our dinner, we ordered two bottles of wine. Our friends ordered the Donna Laura Ali Sangiovese di Toscana 2012 and my boyfriend and I ordered the Castellare di Castellina Chainti Classico 2012. 

The Castellare di Castellina Chianti Classico peaked my interests on the wine list because it was labeled as organic. This wine is composed primarily of the local Sangiovese grape called Sangioveto. According to the research I did after dinner, studies begun in the late 1970s allowed Castellare to isolate this clone. This enabled the winery to create an unique Tuscan style wine.   

The chianti is a dark ruby color in my glass and it opened with sweet aromas of red cherries, tobacco and spice. With 13.5% alcohol there is enough structure and acidity on the palate to compliment a majority of Italian dishes.

I enjoyed this wine well into my dessert portion of the evening: a moist, delicious piece of tiramisu. Even though it was my time experiencing Boston Restaurant Week, I know it will not be my last after such a great evening!

Summer Salad & Vinho Verde

On the nights I get home late from work and no not have a meal planned I love having a great back-up plan: a salad made from what's left in my fridge. For the salad pictured above I grabbed all of the vegetables, cheese, chicken that was leftover, added some seasonal fruit and tossed it with my favorite Trader Joe's Champagne Pear dressing. 

All that was missing was some vino so I decided to pour myself a glass of Mau Maria Vinho Verde. Portugal's most noteworthy style of wine, the popularity of Vinho Verde is on the rise in the United States. I often see these wines on best buy lists in trade magazines and have been curious if these wines under $10 are really a bargain or not. 

For $7.49 a bottle the Mau Maria Vinho Verde was a great decision for my light salad dinner. This light effervescent wine is made from a blend of Loureiro and Azal grapes. The translation of Vinho Verde is "green wine" meant for its youthfulness. The wines should be consumed while they are still young, which is usually within a year. Green is also an apt adjective for the landscape of the Minho, the northernmost province that accounts for an eighth of Portugal's wine harvest.    

Vinho Verde can be found as a red, rose or a white wine, which is the easiest to find in the United States. The Mau Maria is a pale straw color and I could see a light effervescence in my glass. After the wine is fermented and filtered it is carbonated during the bottling process. It is only a light carbonation because Vinho Verde are not considered to be a semi-sparkling wine. 

The Mau Maria has citrus and melon aromas on the nose. There is a nice acidity on the palate and a long lingering finish. It was light enough to compliment my last minute thrown together salad and I can also see this wine going well with a seafood dish. 

Have a great day! 

My Last Rosé Sips of Summer

Domaine Le Pive Gris, Chateay d'Or Les Cimels, Chateau Minuty

I will admit that my brain is starting to think pumpkin beers and delicious 2012 Cabernet Sauvignon as the nights cool down more and the sun sets a little earlier each day. However, I am not ready for summer to be quite yet and so I am celebrating the end of the season with refreshing rosé . 

Pictured above are three of my go-to Rosés that I have been sipping on this spring/summer. My favorite of the bunch is the 2013 Chateau d'Or et de Gueules Costieres de Nimes Les Cimels Rosé. I reviewed this wine when I paired it with my Thai take-out last month. 

When I first tasted Chateau Minuty M de Minuty Rosé 2013 I knew I needed it for my store's Rosé shelf. Château de Minuty is located on the St Tropez Peninsular in the Cotes de Provence appellation. My supplier explained how this Rosé is a classical example of the local style. The blend used to create Minuty utilizes the Tibouren grape, which is grown almost exclusively in Provence. The breakdown is 50% Grenache, 15% Tibouren and 35% Cinsault. 

The color of the Minuty is a pale honeysuckle pink and as I take in its aromas I immediately notice the citrus and white floral notes. On my palate there is a great combination of peach and candied orange, along with the right balance of acidity to give the wine a rounded, dry finish. Before the summer ends I would love to pair Minuty Rosé with some fresh sea scallops.     

My final rosé pick that I bring back year and year is the Domaine Le Pive Gris 2013 from the Languedoc-Roussillon region of France. This rosé is 30% Grenache Gris, 30% Grenache Noir, 30% Merlot and 10% Cabernet Franc. It has only 12% alcohol and is certified organic in Agriculture Biologique. A pale salmon pink in color with floral aromas of citrus, melon and peach. On the palate, more fruit flavors come out with addition of strawberry and hints of spice. Le Pive Gris is crisp, dry and balanced rosé that can stand up to BBQ foods at Labor Day cookouts!

If you have not tried these wines or any rosé for that matter I urge you to do so with what is left of the summer. They are easy to drink and pair with a vast variety of food categories...and not to mention refreshing on warm days! 

Do you have a favorite rosé? Have a great day!

10 Things You Might Not Know About Syrah

1.  Syrah is a dark-skinned red wine grape. 

2. The Syrah grape is known as Shiraz in Australia and South Africa.

3. It is believed by some to have originated in ancient Persia. 

4. The main growing regions for Syrah/Shiraz are: Rhone valley (France), Australia, California.  

5. Syrah dominates the northern Rhône, producing the renowned and lush Hermitage, Saint-Joseph and Crozes-Hermitage.

6. It has a medium body with common aromas and flavors of spices, smoke, violet and dark fruits. 

7.  First planted in the mid-19th Century, Shiraz is Australia’s most popular and widely planted red wine grape.

8. California was late to the game planting this grape. A majority of the wines produced there are known as Petite Sirah, cross of Syrah with Peloursin dating from 1880. 

9.  French Syrahs are typically higher in acid and better with food than the Austrian version, which shows more fruit. 

10.  The style and flavor profile of Syrah wines is influenced by the climate of where the grapes are grown. Moderate climates, such as the northern Rhone valley, produce medium to full-bodied wines. The warmer weather in Australia leads to a more thorough ripening of the grape, which results to a more fruit forward style. 

Do you have a favorite Syrah/Shiraz wine? Have a great day!

Spinach Dip Bites, Baked Chicken Cordon Bleu & Pouilly-Fuisse

 

Tuesday night I decided to try out a new recipe and recreate another. The end result was mini spinach dip bites and baked chicken cordon bleu. I focused on pairing the wine with the main dish, the chicken. Normally, I am not a huge Chardonnay fan because I often only think of those Chardonnays that are overly-oaked and buttery. I often recommend them but for me personally it's just not my thing. French Chardonnay, on the other hand, is more up my alley. 

I choose a 2012 Henry Fessy Pouilly-Fuisse "Sous La Roche" that paired nicely with my baked chicken cordon bleu. Pouilly-Fuisse is a dry, full-bodied white wine made in a village in Maconnis (Burgundy region in central France) from Chardonnay grapes. The limestone and heavy clay soils of the vineyards producing this wine play a role in creating an unique 'terrior.' 

Hailing from Southern Burgundy, my glass of Pouilly Fuisse is rich but light and delicately balanced with a crisp acidity. On the nose I noticed pear and floral aromas. There is a touch of creaminess and hints of almond on the finish. 

I was most excited about the delicious and easy the new spinach bites recipe! My boyfriend said they would make a good appetizer for a Superbowl party, so I will definitely be making this again for football season. 

Here is what you will need for ingredients: 

13.3 oz roll of refrigerated french bread loaf, I used Simply Pillsbury
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
2 Tablespoons fresh shredded parmesan cheese
1/8 teaspoon McCormick Gourmet Ancho Chile Pepper
1/8 teaspoon McCormick Gourmet Garlic Salt
1/8 teaspoon McCormick Gourmet Sicilian Sea Salt
1/8 teaspoon freshly ground black pepper
1/3 Cup shredded mozzarella cheese

Directions  

1.  Preheat oven to 350 degrees F.  Spray 10 regular muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside. (You may need to fix the sides when you get to step 3)

2.  Heat oil in medium skillet over medium heat. Cook and stir spinach until wilted, about 3 minutes then add garlic, cook and stir for another minute then turn heat off.

3.  Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Ancho Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes or until the edges start to brown. Remove and let cool for 3-5 minutes before removing from the muffin pan. 

And voila 10 mini spinach dip bread bowls for your eating pleasure! Have a great day!

made in a village in the Mâconnais (Burgundy region in central France) - See more at: http://ingoodtasteblog.net/in_good_taste/2011/03/wine-on-wednesday-pouilly-fuisse-white-burgundy.html#sthash.j4T87mSA.dpuf

Pouilly-Fuissé is a white wine made in a village in the Mâconnais (Burgundy region in central France) that produces a highly distinctive Chardonnay wine. The vineyards producing this wine are part of a landscape where the limestone and heavy clay soils combine to create a unique ‘terroir.’ - See more at: http://ingoodtasteblog.net/in_good_taste/2011/03/wine-on-wednesday-pouilly-fuisse-white-burgundy.html#sthash.j4T87mSA.dpuf

  

Pouilly-Fuissé is a white wine made in a village in the Mâconnais (Burgundy region in central France) that produces a highly distinctive Chardonnay wine. The vineyards producing this wine are part of a landscape where the limestone and heavy clay soils combine to create a unique ‘terroir.’ - See more at: http://ingoodtasteblog.net/in_good_taste/2011/03/wine-on-wednesday-pouilly-fuisse-white-burgundy.html#sthash.j4T87mSA.dpuf

My Shark Week Beverages

 

Shark Week 2014 started this past Sunday so what better way to watch than with local beverages from Nantucket. My choices are from Nantucket Vineyard and Cisco Brewers, which collaborated in 1997 to found Triple Eight Distillery on Nantucket Island. 

The founders of Triple Eight Distillery, Dean and Melissa Long, first started their winery by trying to grow grapes on the island. After many unsuccessful years, they made the switch to importing their grapes from vineyards in Central Valley California, Yakima Valley, Washington State and Long Island, New York. Without the restriction of New England weather, Dean is able to solely focus on the fermentation and production aspect of wine-making. Thus, creating unique and local wines such as my first pick for Shark Week...Nantucket Vineyard Pinot Gris.  

The Pinot Gris grapes are aged for a year in stainless steel tanks which result in a crisp, light-bodied wine. It appears a honey blonde with light pink undertones in the glass. On the nose, there are hints of peaches, green apple and kiwi melon. It is dry, vibrant and slightly fruity on the palate with a lemongrass finish. 

My second drink of choice for Shark Week is the latest release from Cisco Brewers, Shark Tracker Light Lager. Click here for my review from a previous post on this new shark themed Nantucket brew. 

Do you have any drink traditions for Shark Week? Have a great day!

 

First Crush Winery

Pictures of Suison Valley, CA where the grapes are sourced

Frank pouring us a taste of the Star Spangled

My glass of VisZINary

Over weekend I took a long weekend vacation to Cape Cod and stumbled upon the Cape's newest winery! My grandfather recommended we visit the winery, located in Harwich, and see if we could sample some of their wines. I was pleasantly surprised to find such a clean and vibrant winery and meet the Proprietor/Vintner Frank Puzio. He showed us around his winery and then poured samples for us in his tasting room. 

The vision and concept behind First Crush Winery is truly unique for its active winemaking cooperative practice. The video above describes Frank's passion and the winery's atypical co-op system in great detail!

 As you learn from the video, the wines are produced and bottled in Harwich while the grapes are sourced from quality growers/personal friends in California. He explained to us on our tour the grapes are located in Suison Valley, California which border the Napa County boundary closest to the Stag's Leap District. Grapes are taken from both the Hillside and the Valley vineyards to create their high-end blends. Frank along with 300 plus co-op participants crush, ferment, nurture and bottle on-site in their Harwich facility.

The wines are barreled in a modern vat system, which allows Frank to easily manipulate the oak and avoid off barrel flavors and evaporation. First Crush's red wines are aged in new French and Hungarian oak and feature a lower sulfite level than most other wines.

As I was tasting the line up of wines, I felt like I was transported away from the Cape and onto a vineyard in California. I was so impressed with these wines that I knew I needed to carry them in my store. Thank you to Frank for allowing Palumbo Liquors to be the exclusive retailer off the Cape to carry your Fusion, Viszinary and Star Spangled wines!

Off of the Cape we are the exclusive carriers for First Crush.

The 2012 Fusion Cabernet Sauvignon is consistent to a Bordeaux tradition by blending 75% Cabernet Sauvignon, 15% Merlot and 10% Malbec. The Cabernet grapes are picked from the two different sections of the vineyard. The Hillside gives this wine its intense bold flavors while the Valley Vineyard offers a fruit forward to Fusion. As a result, this wine is full-bodied, rich with concentrated flavors of black cherry, plum, currant and spice. The finish is incredibly smooth with balanced tannins influenced by new barrel French oak.

It was a close race but the 2012 VisZINary was my favorite wine of the portfolio. Composed of 75% Primitivo Zinfandel and 25% Petite Syrah this a dark, rich, jammy explosion of black cherry, pepper and spice flavors. Barreled in new barrel Hungarian oak, this wine in full-bodied yet soft on the finish. My mother is not much of a red wine drinker, but she fell in love with this wine! The fruit forward approach with a subtle vanilla finish makes this Zin a fan favorite for all wine drinkers. 

Lastly, the 2013 Star Spangled Sauvignon Blanc was the biggest surprise to my taste buds. I cannot recall tasting another Sauvignon Blanc that I can compare to the Star Spangled wine. While exuding a distinctive crispness and refreshing taste, there is a sweetness and aromatic quality to this 100% Sauvignon Blanc. On the nose there is a sweet bouquet of grapefruit and tropical fruits, particularly guava. The finish is crisp and lingers on the palate when the wine is not overly chilled. 

I cannot say enough good things about First Crush Winery and I urge you to come visit Palumbo Liquors (Medfield location) to try these first-class wines yourself!   

     

Paint Night and Wine Bar Adventures in NC

My ocean landscape from Paint Night

Enjoying our Penya Rose

Last weekend I traveled down to Fayetteville, North Carolina (home to Fort Bragg) to visit my two best friends/roommates from college. It was really wonderful to see both of them and spend time catching up! On Saturday night we decided to attend a Paint Night class and venture into the wine bar next door afterwards. What could be more fun than painting and sipping on some wine through out the two-hour class?! Well we had a blast painting an ocean landscape and I cannot wait to take another Paint Night class in the future. 

After the class finished we headed into this great, little wine bar next door. In addition to purchasing wine you can also hang out, order a variety of tapas and sample a dozen different wines. You load money onto a card and insert the card into the "wine station," choose which wine and what size pour you would like and out comes a chilled glass of vino. Yum!

My favorite of the wines I sampled was the Penya 2013 Cotes Catalanes Rose from the Languedoc-Rousillon region of France. Composed from a blend of 82% Grenache, 14% Grenache Gris and 4% Syrah. In the glass, it is a light pink in color and has lively aromas of cherries, wild herbs and hints of peach on the nose. Penya Rose is a Provencal in style with crisp acidity and full richness on the palate. Balanced, medium-body and bright on the finish. 

It would pair nicely as an aperitif as well as accompany grilled salmon with summer vegetables, a hearty salad or with creamy cheeses. 

Have a wonderful day!

Winery Wednesday: Joel Gott

I just returned home from a trip to visit my best friends from college so I apologize for the delay in posts. Stay tuned tomorrow for details and wine reviews from my North Carolina trip!

For this week's Wine Wednesday I am featuring one of my favorite wineries: Joel Gott. Ever since I turned the legal age to drink I fell in love with their Cabernet Sauvignon and Sauvignon Blanc. Today their portfolio has expanded from the first production of Amador County Zinfandel to eleven unique wine offerings.

Joel & Sarah Gott

With experience in the wine industry, Joel Gott noticed a void in the marketplace for quality, value wines. He took it upon himself to fill the void by producing his first vintage of Dillian Ranch Amador County Zinfandel in 1996. Joel enlisted help from his girlfriend (now wife) Sarah, whose background included the title of winemaker for Joesph Phelps. High ratings and praise followed Joel Gott after their first vintage and success for the winery still continues today.

A fun fact that I always enjoy telling my customers is how the name of their California 815 Cabernet Sauvignon was created. In 2003, "815" was added to the label to celebrate the birth of Joel and Sarah's first daughter on August 15th. Now you can impress your friends with a little wine trivia! 

By sourcing grapes from small lots of selected vineyard sites in California, Oregon and Washington, Gott's winemaking team is allowed creative freedom when blending all of the wines. The end result is complex, quality wines with an affordable price tag.

This past Spring my friends and I attended the Boston Wine Expo where Joel Gott wines were front and center. When I made my way to their table, I sampled through their tasting line up and found my new favorite in the portfolio. 

It was their newest edition the 2012 California Pinot Noir. On the nose there was this aromatic vanilla spice with ripe strawberries. When tasting there was well-balanced acidity with a rich yet light body. It had a smooth, long finish with some vanilla oak. When transitioning from Summer to Fall wines, Joel Gott Pinot Noir will be on my must drink list!  

Boston Wine Expo 2014

Cheese and Wine Platter

I believe there is nothing better than a cheese platter and a glass of wine to start off any dinner or party. Plus, it is extremely easy to prepare and keeps guests entertained while you prepare the main course. Last Christmas I bought my friends and family each a slate cheese board and chalk set (of course I had to gift myself one as well) pictured above. I love mine because you can arrange your cheese, label each one with the chalk and then use the rope handles to carry with ease.

When it comes to purchasing  and arranging the cheese for your platter, here are a few simple tips I follow:

• For dinner parties, offer at least two different cheeses from the three different categories: ranging from mild, medium to strong cheese.
• Do not be afraid to ask for assistance while in your grocery store. I always ask for suggestions and end up learning more about unique cheeses in the process.
• Leave rinds on to keep the cheeses from drying out. All rinds are edible, except for waxed rind cheese.
• Provide enough distance between each cheese when arranging, so the flavors do not mix.
• Provide a knife for every cheese on your platter.

I always like to spice up my platter with a  variety of options to accompany the cheese. Some of my staples are rice crackers, baguette slices, pepperoni and grapes.

Another option for your platter that is especially delicious during the colder months is a baked Brie. It is extremely creamy and it just melts in your mouth! There are many recipes you can follow to achieve this, but I follow a very simple process. 

For the ingredients I buy a round Brie cheese (usually Presidente brand) and a can of Pillsbury Crescent Recipe Creations Seamless Dough Sheet.  Preheat the oven to 425 degrees. Unroll the crescent dough sheet and place the Brie in the center of the dough. Optional: you can spread your favorite jam on the Brie before placing it on the crescent dough. Then wrap the dough around the Brie to enclose the cheese completely, place on a cookie sheet and put it in the oven for 20 minutes. Viola! 

When pairing wine with the cheese I follow this simple rule: start with light wine with milder cheese and more full bodied wines for the stronger cheeses. With those guidelines you can really pair any varietal depending on your cheese selection. 

Have a great weekend!