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! 

Alert, Alert! 2012 Cabernet Sauvignon

 

If you are a Cabernet Sauvignon drinker, you have hit the lottery with the release of the 2012 California Cabernet's! Industry insiders are even talking about how this vintage will be just as good or even better than 2007. The California 2012 harvest yielded generous amounts of high quality fruit making this vintage ideal. Moderate weather conditions allowed for a textbook growing season, which produced mature grapes with balanced flavors.

To put all of this talk to the test, I sampled a half bottle of Alexander Valley Vineyards 2012 Cabernet Sauvignon. I am a big supporter of this winery and am eager to put it back in my cutomer's hands after passing over a sub-par 2011 vintage. 

 The aromas wafting out of my wine glass immediately clued me into how satisfied I was about to be with my first sip. Aromas of vanilla, cherry, dark fruits, spice and cassis all came to mind. The wine is medium bodied with an all encompassing texture. Unlike the vegetable notes of the 2011, this vintage has a bouquet of blackberry, spice, cherry and tobacco. It finishes smooth and leaves a long, well rounded impression. 

This Alexander Valley Cabernet is without a question going on my must buy and hold onto list. I cannot agree more with all of the California winemakers review on 2012 Cabernet's so I've started a list of more that I need to taste:

• Freakshow Cabernet Sauvignon 2012
• Hess Collection Allomi Cabernet Sauvignon 2012 
• Foxglove Paso Robles Cabernet Sauvignon 2012
• Decoy Cabernet Sauvignon 2012
• Joel Gott Cabernet Sauvignon 2012
• Caymus Cabernet Sauvignon 2012....(in my dreams wishlist item. But if you have the cash to spend buy some and hold onto it!!!)

Have a great weekend!

A Bar Just for Bubbles

 Last November my best friend Brittany and I traveled to Japan for her friend's wedding. We stayed at the ANA InterContinental in Tokyo and to our pleasant surprise there was a Moet & Chandon Champagne Lounge! I died and went to heaven when I saw this bar made just for champagne. As we toured Tokyo we realized that the Japanese are obsessed with Moet & Chandon...who knew?!

 Our trip would not be complete until we checked this place out, so we headed there for happy hour before dinner. I ordered the Bellini, which was fresh peach nectar and champagne. It was a touch decision because every drink sounded great. They even had the drink favored by my mom and I around the holidays, the Kir Royal. It is a very simple drink to make and a fun cocktail to serve to your guests at dinner parties. 

Simple add a teaspoon of Chambord (a cassis flavored liqueur) and a few fresh raspberries to a champagne flute. Then fill the flute up with Moet & Chandon Champagne, or your favorite bubbly, and serve!

What's your favorite Champagne drink? Have a great day!

Innis & Gunn Toasted Oak IPA

I received a sample of Innis & Gunn Toasted Oak IPA and I finally opened it the other night. I'm a fan of their original oaked aged beer so I was curious how they would brew an IPA style. 

The description on the bottle details how hops are added three times during brewing, with each layer creating zesty flavors and aromas. I agree with the zesty part but I did not find it overly hoppy at all. Pours a copper with a very thin off-white head. Smells of slightly sweet malts and buttery, wooden vanilla notes. Medium body with average carbonation making it easy to drink. The finish is dry and slightly harsh with spice, which is where the zesty flavors appear. 

This was not my favorite only because I was expected to drink a hoppy IPA. Instead it is more of an English ale with toffee and some oak notes with light hops.

Have you ever opened a beer and it was not what you expected? Have a great day!