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!