The Wandering Blonde Wine O

If it ain't broke, don't fix it. Evolving is OK.

2015-11-03T18:27:00.000-05:00

It is always interesting revisiting a winery after a few years and seeing how the wines have evolved. It is exciting for Virginia to have such a great and not-so-little wine industry. I have never revisited a winery and been disappointed at how it has evolved.

4 years ago we took a day trip and tried Pearmund Cellars and La Grange Winery for the first time. We were incredibly impressed with both vineyards. The wines were wonderful and unforgettable, the scenery was just splendid, to boot! We have visited Pearmund multiple times in the last 4 years and we have been impressed each time we have gone. The wines are solid and there is something for everyone. The tasting fee was around $10 for the current vintages, but as I recall, they have a good sized list of wines to taste. You get your money worth.

Side note: My husband and I are a tad critical with tasting fees in Virginia. Over $8 and we generally are grumbling. There are certain instances where a pricier fee is worth it and there is a reason for it. Like a wine production of 90 cases, you're looking at a higher fee.

During the summer we visited La Grange. It had been 4 years since we first sipped their wines. We went in knowing the winery was solid. I expected some changes, but I didn't expect to be so disappointed. We walked in to this beautiful 1790's brick house. There is one tasting room to the right as you walk in. To be honest, there was nothing special about it. I look for character in a tasting room, a classy, inviting room. It lacked character. When we tasted there 4 years ago, we tasted in the barrel room which was a much more pleasant experience and very cool! There is an outdoor tasting area, but that was packed. So we had no choice but to taste inside. We were greeted by a very nice gentleman and told the tasting fee was $13! My husband immediately looked at me and I looked at him. But in the name of wine, we stayed and did the tasting. He still complains about that fee! We were given the tasting menu, where you can see the wines that us regular Joe's can taste as well as the wines the club members can taste. I noticed the regular menu had NO Chardonnay. Isn't that like going to a cheese shop and finding they have no cheddar? I have a thing about wineries that don't have a Chard on the menu. I just don't like to go. Virginia Chards have become a favorite of mine and I love seeing how each winery does their own.

As I recall, they either had just run our or just didn't have any bottled. The website showed they had a Chard. We started the tasting and to be frank, we were disappointed right away. We had the pleasure of tasting their wines 4 years ago and we loved every single one of them. We worked our way down the list and they were just so so. Our taster did allow us to taste of few from the club members list, which I appreciated and thought was very nice. Those wines were FAR superior than the regular menu. The only wine I can remember without looking at my notes, the club members Zinfandel. I had never tasted a Zin from Virginia and I was blown away. Of course we couldn't get a glass of any of those wines, so we decided to take advantage of the nice day and grab a glass of our "favorite". I think we both got a glass of the Pinot Gris….$10 a glass. It was good, but not that good.

I hate to write something with a negative tone, but it is a shame that a winery that was so charming and wonderful years ago is so blah now. This is all a personal opinion and I am sure they're doing just fine seeing as they were completely packed that weekend. I just think the high fee and wine selection isn't appealing. When I go to a winery, it is of course about the wines, but the experience is very important to me. The person pouring, the tasting room having some character, and a fee that seems worth it.

I won't tell anyone to not try this winery. Heck, you might like it and think my palette and I were having a bad day. That's cool. I WILL tell you to go to Pearmund Cellars. They have continued to be stellar and make great wines and make the wine tasting experience wonderful.

Quattro Goomba: Four Years Later, No Longer A Foregone Conclusion

2015-02-22T19:30:00.000-05:00

About four years ago, my husband and I were doing some vineyard hopping and stumbled upon Quattro Goomba Winery. Our first impression was that it was small and not the prettiest scenery compared to some other wineries we had visited. Cutting to the chase: We were not impressed.

We live in Virginia and when we go to a winery in Virginia we expect to taste Virginia wines. We are big supporters of drinking local wines. The wines offered at this winery back then were not their wines nor were they Virginia wines. Not what we expected to find in Virginia wine country. Safe to say we had no intention of ever going back.

Fast forward to the first weekend in February 2015. Our friend decided to celebrate her birthday at Quattro Goomba - my first reaction was that I like this person, but I hate this winery. No one likes bad wine, and no one likes going some place where they had an unpleasant experience. Driving out to the winery with my friend Emily, I mentioned my displeasure with the wines and atmosphere. We arrived and decided to just bite the bullet and do a tasting. $5 wasn't too bad and who knows, maybe the wines didn't stink any more. As it turns out, the tasting list had their own wines! Not grown on the property (a little disappointing) however, they make the wine on site. Grapes are from Chile, Virginia, California and Washington State. I like ALL of those places and was pleased to at least see some Virginia wine on the menu.

I was pleasantly surprised by the wines. When you go into a tasting with lower than low expectations you're bound for a surprise, right? The wines weren't half bad. It was no wonder I liked their Riesling, especially after learning the grapes hailed from Washington State! I don't love Riesling, but Washington State produces some outstanding Rieslings, and this one was no exception. The red wines were on point too. The Zin, which wasn't on the list but they were pouring, was the clear winner for us. Heavy, not too jammy like some Zins can be and just flavorful.

Pros:

They make their own wines now.
They have homemade pizza and baguettes made on site.
Bigger venue where pizza is made and live music can be heard.

Cons:

They have no Chardonnay. Their whites were weak expect for the Riesling which was decent. I am always disappointed when I can't taste a Chard at a winery.
We waited awhile until someone actually came over to pour for us.
They serve wine slushies. I am not a wine snob by any means, but you're taking wine and making an adult slurpie - it just feels so wrong. Robert Mondavi is turning in his grave!

I am pleased that I went back and was able to give the winery a second shot. It just shows that you should never count out something just because it wasn't good the first time. There is always room to grow and learn, and they clearly did. It's a different experience and worth visiting. If you wait a bit longer they'll have a brewery open on the property as well, which is brilliant. You can really make a day out of it and there is something for everyone.

Mira 2010 Cabernet: For Pepper Lovers & Special Occasions

2014-04-22T19:29:00.000-04:00

Just because I tend to not write about expensive wines, does not mean I don't enjoy them from time to time (as everyone should). I still stand by my words: You don't have to spend an arm and a leg to get a good bottle of wine. However, in this case, it's totally worth it. A bottle of wine can never be judged solely on price. Setting price aside for a minute lets dive into this phenomenal Cabernet my husband and I recently enjoyed sipping on.

Mira Winery, located in Napa Valley, produces limited vineyard wines from select Napa districts. Mira started in 2009 as a partnership between Gustavo Gonzalez and Jim "Bear" Dyke Jr. -- Gonzalez had been in the wine industry for 20 years prior to Mira. As the head red winemaker at Robert Mondavi, he produced Cabernet Sauvignons that never saw a wine rating under 95 points. No wonder the Mira Cab was so mouth watering good!

Now one of the coolest things about this winery is their "Aquaoir" label. We've all read articles about shipwrecks that are discovered and down deep in the hull Champagne and wine are found tucked away. The best part, regardless of how long they've been down in the deep blue, they are generally preserved perfectly. It's like the perfect wine cellar. Mira took it upon themselves to do just that - use the Charleston Harbor as a wine cellar. The natural pressure, temperature and motion helped aged 48 bottles of Mira 2009 Cabernet Sauvignon for 3 months in specially made cages. The outcome - " Something magical has happened with Aquior" Gustavo Gonzalez.

Unfortunately, that is not the wine we tasted. The wine we DID taste was, how do I put it…incredible! I love Cabs. I love them so much, sometimes I don't even realize we don't have anything, but cabs in our house. (Note to self: re-stock Malbecs and Pinot Noirs).

What did I love about Mira 2010 Cabernet?

Pepper. Black pepper. That is probably my favorite characteristic of a red wine. I'm a sucker for pepper. With pepper usually comes licorice, which I hate in candy, but have come to love in wine.With the Mira 2010 Cab, black cherry floats on the palate as well as hints of cedar. Soft tannins - so no mouth smacking happening after sipping this beauty. Basically, this wine had everything I love in a Cab. It was bold, smooth on the tongue and had a juicy finish. Made up of 91% Cabernet, 5% Cab franc and 4% Syrah.

The price….drum roll…..$52. Hold your horses, this wine was worth every sip. Small production wines are usually more expensive. And really, this is a great special occasion wine.

So, I suggest if you are looking to spend more than you usually do on a bottle of wine for a special occasion - do this one, do this one! It is really on a different level of Cabs. Your taste buds will thank you. And if your pockets are REEEEALLLLLY deep, try the Aquior and let me know what you think!

Wow, What A Cold Snap We Are Zin

2014-02-04T09:45:00.001-05:00

"Okay, campers, rise and shine, and don't forget your booties 'cause it's cooooold out there today." - Groundhog Day

It appears to be freezing outside again. So cold that I find myself referencing places like Chicago and Alaska on a regular basis. I don't ever recall it being this cold in the DMV area. This cold snap has confirmed that living in an area where this is the "norm" is now out of the question. I can only wear so many socks and layers. I'm beginning to feel like Joey in that episode of "Friends" when he puts on all of Chandlers clothes. You may be "warm", but forget moving.

Now that my cold snap rant is over with (for now), let me get on to the part of this blog that will warm you up. Red red wine, you warm me so. I was at the local Montgomery County Liquor store with my father last weekend just wandering (as I do so well in the wine section) looking for something that would go nicely with the ribs I was planning on grilling (yes, grilling outside!). Dad suggested a nice Zin, so we made our way to the Zin section. Now, I don't go out of my way to drink Zinfandel, for no other reason than they can be a bit more jammy than I prefer. However, they are AWESOME when you have grilled meat and that jam flavor goes oh-so-nicely with charred meat.

I picked the wine based on two things: Price - it was on sale for $14 - and the label. Yes, I too sometimes pick wine based on the fun label (waiting for wine snobs to chime in...). Brazin Zinfandel is an awesome red wine. The color alone is outstanding. So inky and dark. The first sniff hits you in the face with spice and berry. I was anticipating jam to greet my palate - but was surprised with dark juicy plum and chocolate that lingered on. I appreciated the length of time the flavors just sat there…this was not a wine we were going to cork after a glass or two.

Like father like daughter - I finished our ribs out on the grill to get that great charred flavor. I sipped the Zin while grilling to keep warm, and it did keep me warm! The charred flavors and zing of the dry rub my mom made earlier that day paired perfectly with this big, smooth wine. It couldn't have been a more perfect marriage between flavors.

This is one Zin I will certainly keep buying. Not a big Zin fan? Don't like to try anything, but your "go to" red wine? Step outside of your wine comfort zone and give this flavor bursting Zin a try. It will warm your heart and delight your palate!

Le Colline Pinot Noir - An Unexpected Tuscan

2013-11-13T15:00:00.000-05:00

As of late I have been straying a bit from the usual wines that I purchase. I've been on a bit of an Italian kick, which I think is because of a dinner we had at The Curious Grape with some friends. One of those friends happens to be an even bigger wino than I am. Hard to believe, but it is true. I had a fab Dolcetto and Barbera that were just so darn tasty and food friendly - I had to stay on this Italian path!

A recent trip to Total Wine (two words that make my husband cringe because the tab can sometimes rival that of a Costco run) turned into a lengthy visit in the Italian section. We ended up with two Italians - one of which was completely unexpected.

Le Colline, a silky smooth medium bodied Pinot Noir. The fresh berries on the nose pulled me in right away and then I sipped it. So soft and fresh. Subtle cherry with notable red berries on the palate. I loved this wine for its body. It was not weak OR thin. It has complexity and character. We actually paired it with chili and it was perfect. The spices in the chili were an ideal match for the Pinot. Each balanced perfectly.

We loved this Pinot so much that we are bringing a few bottles for Thanksgiving. I think it will pair nicely with all the Thanksgiving fare and will present a nice alternative to the typical whites served with the meal. I am so excited to sip on this one again! $9.99 is a price you cannot beat for a Pinot that taste like it is so much more.

ATTACK OF THE CLONES

2013-10-08T18:47:00.002-04:00

It appears that Fall is here...and here to stay. The last few days of 90 degree temps are no good. Good riddance! There is something that just makes me giddy about the Fall weather. The leaves turning and falling, football (obviously) and, of course, the wonderful autumn food! One of my favorite things to do in the Fall is pour a glass (generous pours here in the Brooks house) of red wine and sit outside and simply enjoy my surroundings (sans humidity and mosquito's).

It is no secret that I love red wine, and red blends to boot. There is something special about a wine blended from a bunch of grape varietals. Each grape brings something to the table. It's like a surprise every time you open a bottle of a blend. What is the prominent grape? How will the others play a part in the wine? You gotta drink it to find out!

Noble Vines 1 Red Blend is an awesome compilation of Merlot, Cab and Zin. The Merlot brings this fruitiness to the table and the Cab carries dark berries and a touch of spice. The Zin holds it all together and creates this mouthwatering finish of smooth spice and berries. This is a perfect food wine as well as a sipping wine. We paired this wine with surf and turf. Grilled shrimp and bacon wrapped filet mignon.

A cool fact about this winery and their wines are their clones! Yes, you heard me. No, we are not about lamb clones, we are talking genetically identical vines that are prized for specific characteristics. Example: This blend has the 181 Merlot clone from Pomerol in Bordeaux and the Cab clone 337 also from Bordeaux. The 181 clone is known for its rich fruit and soft tannins with a touch of minerality. The 337 clone has those dark berries that are mouth watering. The zin clone is ripe and jammy. Yes, you will truly enjoy these wines. No, you won't wake up staring at a copy of yourself...

Try Noble Vines 1 Red blend, or sample a few of the many flavorful blends out there. Just the right wine to sip on while enjoying the crisp fall evenings.

$14.99

AFFORDABLE GREAT FRENCH WINES, IS THAT TRUE? SACRE BLEU!

2013-09-17T20:05:00.002-04:00

Does the idea of buying French wine make you a bit nervous? Is it the fact that so many French wines seem to be on the pricey side? Or is it because you took Spanish and can't pronounce the names? I am only slightly kidding, but it could very well be both. Wines from France have been well-known in the wine world, well for a really long time. Some pretty phenomenal (and pricey) wines have come out of the many wine regions that lie in France. Just to name a few, Burgundy, The Rhone Valley, Loire and of course, Bordeaux.

I have good news for you. You most certainly can find French wines that won't break the bank and yet still taste like you bought that expensive dusty bottle on the top shelf at the wine shop. Bordeaux is one you might want to get into, especially with the crisp fall weather that is creeping up on us. Bordeaux is a fun wine.

The region is spilt between the Left bank and Right bank – you have rivers splitting the region up. I like to compare it to boy bands. Here is a break down:

Red Bordeaux (Left and Right bank) is made up of anywhere from 2 to 5 grape varieties. On the right bank, Merlot is kind of the Justin Timberlake of the group followed by Cabernet, Cab Franc, Malbec and Petit Verdot. On the left bank we have front runner Cabernet aka Nick Carter followed by, well, you know those other guys. So really, Bordeaux is this wonderful compilation of grapes, but some grape varieties are more popular.

Now, white Bordeaux is made up of three grape varieties (sometimes some other less known grape varietals are added). Kind of the Destiny's Child of the wines. Sauvignon Blanc is Beyonce followed by Semillon and Muscadelle.

I could go on with the Bordeaux history and compare it to more pop culture, but let's just get to the wine! I've got two insanely good affordable Bordeaux wines that would trick any wine consumer into thinking they were pricier wines.

The first is a white Bordeaux - Lafite Reserve Speciale. It is a combo of Sauvignon blanc and semillon. This wine was something else. I generally don't like to look at tasting notes prior to tasting wines. I like to come up with my own tasting notes first and see how close I am to the winemaker's notes. However, I read the tasting notes to this wine and kind of laughed out loud. Melon, orange blossom, grapefruit -- yep seems pretty standard until I saw jalapeño. Yes, jalapeño. I quickly grabbed my wine key and opened the bottle. Swirled the wine and got a brush of fresh melon and citrus. No jalapeño! Took a sip and was greeted with not only more mouthwatering melon, but grapefruit and on the finish I got the jalapeño. It was oddly refreshing and I just wanted more. This is one of the best white Bordeaux's I have had in some time. The best part, the price is under $20. At $18 you get a fresh crisp wine full of surprises. Pairs nicely with cream sauces and grilled chicken.

On to the red.

Chateau Le Bonnat Graves. This a left bank wine, which means it is Cab heavy. This is a wine that will please your palate. You first notice the dark, inky color. You are greeted with ripe cherries and vanilla. The moment you take a sip you realize this is not just any red wine. You get dark berries with this smokey earthiness finish that is just as smooth as can be. You are probably thinking this is going to be a really pricey wine. It's not. It runs around $19.

Folks, these are two must try wines. For under $20 you are tasting wonderful French wines that won't break the bank. Pick one or both of them up, pop the cork and put on your favorite 90's group!

Head to www.Bordeaux.com to find where you can purchases these tasty wines!

A CAB YOU'RE SURE TO FALL FOR

2013-09-12T08:59:00.000-04:00

It's almost getting to be that time of year for tasty stews, chili's and heavy meat dishes. Although, you'd never know we are in the month of September with these unseasonably HOT days. But I digress. Fall is a great time of year to get into wine and food pairing. Dishes tend to be hearty the colder we get and it is always fun to pair wine with a Fall dish.

Recently, my husband and I cracked open an awesome bottle of cabernet, HandCraft artisan collection. We tend to enjoy the same wines, but when it comes to red wines we can differ a tad. He doesn't like super dry leathery reds like I do. He prefers a big body, but smooth more fruit forward red. Let's be honest, I'll drink most any red wine you put in front of me, but if I could have it my way every time we had a red, it would be a dry red. Back to the star of this post: CABERNET. This is not just any old California cab. It's got a bit of Italy in it. A touch of Sangiovese is added for that smooth Italian flare.

This cab is filled with aromas of berries - blackberry, ripe cherry and my husband's favorite, tobacco – and my favorite, pepper. Your nose will thank you with the amazing combo of aromas. Your palate will be even more grateful for the flavors that follow: Black cherries, spice and even a touch of chocolate.

Such a smooth rich red that goes well with beef dishes or even better, and more appropriate - a tomato meat based pasta dish. In all honesty, it was one of those wines that we never intended to drink the whole bottle...but we did because it was just that good.

You can find this wine in DC at 11 M Corner Market or just order off of the HandCraft site. Retail price $12.99. Folks that's a deal you just can't pass up! Prego!

CRUSH THOSE GRAPES, IT'S FOOTBALL SEASON!

2013-09-09T15:46:00.003-04:00

It's GAME DAY! Put that frothy beverage aside and grab your cork screw, it's time to watch football and sip the fruit of the gods. Like great match ups on the gridiron, the same goes for football food and wine. Whether you're tailgating or hunkering down in front of that massive flat screen, there is always a wine to line up with one of the many traditional finger licking football foods.

Example:

Warm Ups: Cracked pepper and sea salt wings paired with a nice Pinot Gris, Bubbly OR for the red winos a Merlot.

Game Time: Worcestershire bacon cheeseburgers paired with an elegant Cabernet

Don't worry mom, we are having a salad too!

So, don't feel like you can't enjoy football food with vino. If you are a big Redskins fan like we are in the Somerville/Brooks family, there is the perfect wine for tonight: Washington Redskins Reserve Cabernet Sauvignon. An Alexander Valley Cabernet - which my husband and I will be sipping on tonight with our burgers! Check it out, you can't miss it in the wine aisle.

Cheer hard and Hail to the Redskins!

CAN A MARYLANDER REALLY MOVE TO VIRGINIA AND FIND HAPPINESS? YES, WHEN IT'S ALL LOCAL!

2013-07-24T16:21:00.001-04:00

As a native Marylander, Virginia was never a place I imagined I would live. It's kind of a Maryland thing. Residing in Virginia does, however, have its perks. One such perk is our close proximity to some great vineyards. Taking a trip out to a winery is the perfect escape from the hustle and bustle of working in or near the city.

Since moving to Northern Virginia we have done quite a bit of exploring. Some good friends told us about the Falls Church Farmers market. I gotta tell ya, this farmers market has it all. It's not too big that it's hard to make up your mind on which vendor to visit, but it offers a great selection of local produce, meat, flowers and WINE. It's a great feeling leaving with such wonderful local products. BUY LOCAL!

Our first visit to the market was wonderful. We bought some awesome local cheese and meat - dinner! No dinner is complete without wine. As soon as I saw the wine tent I excitedly walked over to do a tasting. North Gate Vineyard, which is located in Purcellville, Virginia had a nice set up. I don't always go into tastings with high expectations. I had no clue what these wines were going to be like. The first two wines I saw were a Viognier and Chardonnay. Recently, I have been on a Chardonnay kick and couldn't resist. This chard is AWESOME. It has an amazingly well balanced acidity with great soft fruit flavors. Refreshing and just darn tasty. The second time I went to the market was really just for the wine! I picked up a bottle of the Viognier. Well, slap my face and call me Sally! This is how a Viognier from Virginia ought to taste. Medium body with well balance acidity with hints of citrus and a slight touch of vanilla on the finish. I wish I had picked up a few more bottles. It was that good! (Going back, obviously...)

The selection of wines is quite good. Rose, Petite Mansang, Chambourcin, Cab Franc, Merlot, Petite Verdot, Meritage and an Apple wine. The prices are not too shabby either. $20 for the Viognier and $18 for the Chard.

My husband and I cannot wait to visit this vineyard. We love what we have tasted so far and can't wait to try the rest of their wonderful wines. And, of course, they pair well with the incredible local meat, cheeses and produce. I'll say it again: BUY LOCAL!

IF WE COULD, WE'D GRILL 365 WITH J.DICKEY

2013-07-24T10:19:00.001-04:00

It may be hot as Hades out, but that won't stop real, dedicated grillers, even in the 90 plus temps. There is just something about grilled food that is worth the unstoppable sweating.

We are big fans of BBQ in the Brooks household. Any chance we get to paint meat in a savory or sweet sauce and grill it, we do it. Rain or shine. But BBQ isn't just the coals or the heat of the grill....it's the sauce. You gotta have good BBQ sauce or you're just cooking, not grilling.

We buy BBQ sauce like normal people buy milk and eggs. Trying new sauce is fun and an experience in itself. We have a few "go-to" sauces we always pick up when we are running low. But there is one brand of BBQ sauce in particular that we love. And the best part is, it's a locally produced!

While making our Brooks Family corn chips at Sugarloaf Mountain Vineyard many moons ago, we met a hilarious and talented guy named Jay. Jay is the creator of the sauces we fell in love with, J Dickey's Sauces. The moment my brother, my then-fiance and I tried his sauce covered chicken wings, all three of us fell in love. It is literally that type of sauce: rich, thick and mouth watering.

Jay has created some awesome flavors that make an awesome marriage with whatever meat you slather it on. We really don't have a favorite, because honestly all of his sauces are to die for. Our go-to's are the Maryland and the Bourbon Sauce. Both are full of flavors and improve any meat. If you want a sweeter sauce go with the Bourbon. It is awesome on chicken, pork, steak and pretty much anything you'd want BBQ sauce on.

We cooked some BBQ chicken with the Maryland Sauce and paired it with a very tasty Chardonnay from Whole Foods. 365 Trackers Crossing Chardonnay was the perfect match for J Dickey Sauce. It just worked, plain and simple. 365 Trackers Crossing is a medium bodied chard with some nice tropical flavors with some creaminess on the finish. We also enjoyed a nice Petite Syrah with the Bourbon Sauce. $6.99

So, the next time you are in Whole Foods and you just don't know what to do for dinner, pick any meat and grab a jar of J Dickey's Sauce and bottle of 365 Chardonnay. You'll love your meal and start wondering why you don't fire up that grill more often!

Check out J Dickey's online and find out where you can pick up a jar or two or three!

DON'T HATE ON CHARDONNAY

2013-07-12T16:41:00.002-04:00

Chardonnay - you either LOVE it or HATE it. I don't get it, but this is coming from a gal who loves Chardonnay like a cat loves catnip. I, however, do not roll around and purr when I drink chards. Oak, butter, vanilla, toast, nuts, citrus, melon, herbal, grass....I could go on. That is just a tiny peek into the endless flavors that a Chardonnay can offer. So why don't more people like a grape that can be so many things? The typical answer I always seem to get is "It is just too oaky." They're not all oaky, folks. The second most typical answer, "It is too heavy." Boo, chardonnay is not always oaky or heavy. It's just as easy to find one that's light and crisp.

I enjoy all sorts of chardonnays. It is the king of white wine varietals that just has so much to offer for all sorts of moods. I love knowing that someone is anti-chardonnay and finding one that blows their mind. This happened the other night while my aunt and uncle were over for dinner. My aunt is strictly a sauvignon blanc drinker (after single malt, of course). Glasses were empty and the sauvignon blanc was empty as well. Sitting there so elegantly and regal was the bottle of chardonnay I had opened before dinner. I poured the wine for my aunt and told her, "Heads up, this is a chard!" She was more than surprised that she like it. In fact, she loved it! Score another for the Wine O!

An easy drinking, full of flavor chardonnay had won a nay sayer over. Success! Entwine is a new chardonnay that has a lot to offer. A very crisp, refreshing chard with hints of apple and toast. Medium bodied, easy drinking and food-friendly.

Wente, one of the oldest wineries in America, combined forces with the Food Network to create wines that are not only fabulous sipping on their own wines, but also perfect food wines. I gotta say, they did a good job. This chardonnay is great just for drinking, but even better paired with the right meal. With each wine, they suggest food pairings from potato chips to grilled cheese to chicken or fish. I like my options.

$11 in MoCo - sale price $9.99

Don't disregard chards because you are anti-oak or bristle at butter. Be adventurous, try a new one. Ask your wine shop guy or gal for a chard that best fits your wine drinking tastes. Tropical fruits, citrus, nuts, cream, earth....I believe there is a chard for everyone!

You Don't Have to Grill Me: This Pinot's Memorable!

2013-05-24T21:06:00.000-04:00

A lot of big changes have occurred in recent weeks and one HUGE one: My husband and I bought a house! Still in the area, but we upgraded from a 1 bedroom, 1 bathroom apartment to a townhouse! I must say the kitties LOVE the space and stairs! I on the other hand am thrilled that we FINALLY have space for a grill! (If you didn't know, I love grilling.) The grill arrived last Friday and we have grilled every night since!

This weekend everyone will be grilling and hanging out outside. The weather should be pretty perfect grilling weather in the DMV over the next few days. You know where I will be this weekend!

One of my new favorite things to grill is asparagus! It really improves this not-always-liked veggie. The other night we did BBQ chicken (Jack Daniels BBQ Sauce) and bacon wrapped asparagus. Put bacon on anything and it improves it! The first time around, no seasoning was used. The second time we used EVOO and salt and pepper. Both ways are fab!

Now for the vino.

We had Bogle Pinot Noir with the BBQ and asparagus. It was a perfect marriage! The hint of oak and tobacco with subtle strawberries complimented the charred chicken and smokey bacon wrapped asparagus. The flavors balanced each other out. Bogle Pinot is an affordable pinot that has a little more umph than some cheaper pinots. At only $9.99 at Trader Joes, this is a great grilling wine or sipping on its own kinda vino!

This weekend, stimulate the economy a little and pick up some good wines to liven up the festivities. Grill something yummy. And don't forget to put up the flag... Happy Memorial Day Folks!

Drinking wine for a good cause? Sister, count me in!

2013-05-04T09:12:00.002-04:00

Wine is good for the heart, the mind, body and soul. There is a new family owned California vineyard that spreads over 40 acres in the Suisun Valley, which is about 4 miles south east of Napa. GrapeHeart Vineyard does more than produce quality Napa wine. GrapeHeart Vineyards has partnered with Sister to Sister Foundation who are on a mission: Preventing women's heart disease worldwide!

We have all read the studies about the health benefits of drinking red wine -- well, at least I have to reassure myself my wine drinking is a healthy habit. It is good for a number of things, but importantly, it is good for the heart! Cabernet Sauvignon has been said to have the most benefits followed by Petite Syrah and Pinot Noir. Now, if I could just get a prescription for red wine....

GrapeHeart Cabernet Sauvignon is not only a rich complex Cab, 20% of the sales from this wine will go to the Sister to Sister foundation. Please check out the website and buy a bottle or two. You'll be supporting a good cause, and it will be good for your health! Include the code STS at checkout. So while you're helping your own heart help the hearts of others.

A TOAST TO THE BRAVE BIRD

2013-04-29T18:52:00.002-04:00

Brave Bird Scarves

Most folks know what happened to my sister several years ago. She survived not only cancer, but a massive stroke, too. It takes a certain kind of person to beat such deadly health obstacles. She is lucky to have survived her cancer let alone a stroke. Julie was known as a "super freak" throughout her hospital stays. She came out of this a stronger person. That's not to say that getting home and settling into what was to become her new life was easy. She lost the use of her left arm (her dominant hand). Most who know my sister, know that she has been an amazing cook since she was young. Imagine getting back into cooking and only having one arm? What once was an easy task like cutting a tomato or zesting a lemon become not only scary for her, but frustrating. But if anyone could overcome it, Julie could.

Julie has come a long way and learned how to manage life with one arm. She uses her left arm to help in the kitchen brace a bowl and her mouth to hold the microplane so she can zest a lemon. Pretty creative if you ask me.

Brave Bird Logo

Being creative in the kitchen is not the only thing Julie is doing. She has started her own business - Brave Bird (growing up my parents would call Julie "the Bird"). She hand dyes scarves and sun dries them. Remember, she is doing this with one hand. Again she has figured out how to do something that might seem impossible to others. The colors she chooses are bright and cheery and the Brave Bird imprint she screens on each scarf reminds you that you really can do anything.

She has two scarves that are very special. A portion of the proceeds from the Hibiscus Red scarf go to the American Stroke Association and the same goes for the Daylily Orange for the Leukemia and Lymphoma Society. Because the Bird knows this is not just about her, it's about helping others.


*Daylily Orange*

Red Hibiscus

Julie is a Brave Bird and proof that regardless of what our "handicap" may be, we can do anything. Be happy, live life and share your story so that others who may think the can't do something can see that, you can be a Brave Bird too!

Check Brave Birds Facebook page out and LIKE.
Brave Bird Twitter
Brave Bird Etsy site (where you can purchase her scarves)

WHITE WITH CHICKEN, RED WITH MEAT...NOT!

2013-04-26T19:05:00.000-04:00

Weeknight dinner with friends always brightens what can be a snail moving week. Wednesday evening we had our good friends Brandon and Lisa over for a laid back weeknight dinner. Discussing/strongly voicing our frustrations over buying a house and moving, Lisa and I sipped some Trader Joe's Chardonnay while the boys enjoyed a beer.

Dinner was actually a pretty quick dish. Chicken Milanese over homemade pesto pasta with a side of mozzarella and tomatoes. A perfect Wednesday night meal - but it needed the perfect wine pairing. Which brings me to the point of this blog. The wine our friends brought to share with us. After a trip to California, Brandon and Lisa joined a wine club, which is where this mouth watering Cabernet came from.

Beringer Knights Valley 2008 Cabernet was poured into each wine glass. Excited to try it (since I've been meaning to do so, but have not gotten around to it!), Lee sipped it first and said "Al, this is your kinda Cab." He was right! This cab had layers of flavors. Velvet on the tongue with a bit of texture. Dried berry with a hint dark plum. Slight herbal notes can be noticed on the finish. Somewhat "chewy" tannins.

As you might know, I am not one to pair red wine with red meat and white wine with chicken or fish. You'll find more and more "foodies" no longer buying into the traditional pairings. This Cab went splendidly well with our Chicken Milanese and homemade pesto pasta. The herbal notes were a great marriage with the chicken. And the "umph" the wine had worked well with a more subtle dish. Don't be scared to explore with wine and food. Be adventuresome. You'll know if the pairing doesn't work.

And the next time someone tells you "white with chicken, red with meat", tell them "welcome to the 21st century..."

WINE O WINE, The final process: Bottling

2013-02-25T17:56:00.000-05:00

Day 30

This is the final process in making our wine. It is by no means an easy task, especially for first timers.

Step 1:

The first task at hand was to take a sample of the wine and put it into a wine glass to test for clarity. First attempt was a foggy mess. I realized I had taken wine from the VERY bottom of the carboy where all that yummy sediment sits...thus our foggy wine. Take number 2, I got creative and use our turkey baster and took a sample from the top of the carboy. Perfectly flawless in appearance. Thank God! This meant, however, that we had to transfer the wine from the carboy back into the bucket. The evening would be filled with lots of syphoning.

Syphoning wine from carboy into bucket

Hello sediment!

Step 2: Bottles, bottles, bottles!

We have been collecting wine bottles (as have my parents) for some time now. We needed 30 red wine bottles to use for our own wine. We also had to take 30 wine labels OFF. Which if you have ever had the pleasure of trying to take wine labels off you know that it can be easy (less often) or a royal pain in the you know what! We soaked all the bottles in warm water in our bathtub. Took about 45 mins to an hour to scrape labels off with a razor blade. Thankfully there were two of us and our cat Madison who made sure we didn't do a sloppy job!

Madison making sure the bottles soak properly

Madison monitoring the label removal

Step 3: Sanitize!

Sanitizing has gotten pretty easy at this point. We know the drill. We had a little system working. I put the water with cleaning solution in the bottles and my oh so wonderful husband scrubbed them out. We dried them with a hair dryer and set all 30 aside.

Step 4: Shot of vodka and syphon fun!

We are all about sanitizing here in the Brooks household. So I took a shot of vodka (Da good!) before I began the syphon frenzy. We placed the bucket on top of a table (at least 3 ft high) and set up the cane and tube. All the bottles were ready to be filled.

I started the syphon like I was sipping down a cold soda on a hot day. There was a lot of excitement at this point, we were bottling our first wine! The wine started pouring into the first bottle and I had to make sure to stop the wine to leave a bit of room between the wine and the cork. Side note: The space between the cork and wine is called Ullage. The amount of space is important as the wine changes in the bottle. On to 27 more bottles. With taking samples and leaving out the wine with sediment our wine filled 28 bottles.

Who knew filling bottles with wine could be so exciting? I was like a child on Christmas morning! It didn't take long to fill the bottles at all. 28 filled bottles later....

Bottle #1

So excited!!!

Step 5: Cork Me!

This was probably the most tedious part of bottling. The kit came with a generic corking system. I imagine it is a lot like the device they used during the Spanish Inquisition. Needless to say, Lee did most of the corking. Seems my wrist strength is not up to par!

Checking to make sure there was enough space for the cork

Corking was not easy!

Step 6:

We placed the bottles upright in boxes in the closet where they will remain for 3 days so the corks can seal. Then they will rest (and age) on their sides awaiting consumption. Now on to printing the 3M's (Madison, Mondavi & MacBeth) labels.

We will wait a month to taste the first bottle. And allow the rest to sit for a few months. From what I tasted the many times I had to syphon, our red blend is a little lighter than I thought it might be. Kind of Pinot like. I'm not complaining, I cannot wait to taste it and share it with a select lucky few!

Next up: We try our hand at an oaky chard!

When to Drink, When to Cook, When to Toss

2013-02-06T16:44:00.001-05:00

I get this question a lot from friends: "How long will my open bottle of wine last?" Usually my first response is, "why on earth do you have wine left!?" It does happen occasionally - you crack open a bottle for dinner and only drink half the bottle. You cork it and place it on the counter. Days go by and you remember you have an open bottle. Is it still good?

Over the last few days I did a little research and read many articles regarding the longevity of open bottles. Each had a different length of time, some more realistic in my mind and some just silly. Here is what I like to tell people: remember how the wine tasted when you first opened it so that the next day or two days you can determine if the wine has grown weaker or adopted a vinegar taste. It is really up to you. Reds tend to lose the fruit and become weak. Whites lose that fresh crisp fruit. My husband and I have noticed some of the less expensive wines can actually improve with a day!

In our house we have a system. I will taste any wine regardless of how many days it has been open, but rarely will I drink a red wine that has been open for more than 2 days. That is where my husband comes in. He will drink any wine regardless of how many days it has been open. EVEN if it is a vinegar wine. I have had to discourage him from drinking some wine because it was really just that bad! (It's sort of like training a puppy). Pouring wine out is almost sinful in our house. White wine I will maybe drink 3 days after, maybe. But again, it depends on flavor and whether it has gotten weak in the flavor department. It is hard drinking a wine that once was robust and now is weak and lacking fruit.

A good rule of thumb (which we don't do merely because our fridge is packed!) is to put your reds in the refrigerator. Cooling wine helps slow the oxidation process. So that's buys you a day or so.

Certain wines like bubbly have a open life of MAYBE 24 hours. But really, when you open a bottle of bubbly you usually finish it. Bubbly isn't that fun to drink when the bubbles are flat!

Wine Pump

Sweeter wines (I am convinced) last forever, like honey. OK, I am exaggerating a bit. But they do last a bit longer thanks to the sugar! And, you tend to keep these refrigerated.

There are all sorts of gadgets out there to help stretch the life of your open wines. Pumps that vacuum out the air or air cans that replace the oxygen in the bottle with an inert gas like nitrogen. Some wine shops actually carry those cans....kind of like that air can to clean your computer.

At the end of the day, cork that bottle and use your best judgement when re-opening it. You know what the wine was supposed to taste like. If it is a bit weaker and you don't want to toss it, deglaze the pan with it, throw it in a pasta sauce or add it to a home made salad dressing for added umph!

Wine Like Butta!

2013-02-05T09:04:00.000-05:00

Let's talk chardonnay. Let's talk butter. Some folks love butter - some folks love butter a bit too much, like Paula Dean. Some folks prefer a hint of butter, while others like the natural goodness of OAK! It has become more rare these days to come across oak loving people. Which is truthfully, sad. Oak got a bit of a bad rap back in the days of California Chardonnay hitting the stage for the first time. A chard from Cali was typically oak influenced - and for some...too much. However, not all chards are that oaky anymore. The ways of winemaking have changed and palates have adjusted accordingly.

Chards are fermented and aged in oak and stainless steel and sometimes first in one and then in the other. Buttery chardonnays seem to be pretty popular. I do have to admit, there is nothing like sipping on a creamy smooth "butta" influenced chard. It's classy, sexy and just gosh darn good! Let's not diss the oaky chards. I happen to be a HUGE fan of oaky chards. Like gnawing on a piece of wood...

This blog is not about oak, sorry to say. This is about pleasing the butter loving chardonnay drinkers, my husband being one of them. Which is why I was thrilled when we got back from our monthly trip to Costco for litter, cheese and wine (what...you don't buy cat litter when you buy wine & cheese?) and cracked open a bottle we picked up. This wine had butter all over the palate.

A little baked apple on the nose followed by a creamy smooth butter and slight oaky vanilla finish. This wine was just great. It is really as simple as that. It had what we both wanted. Butter and a slight touch of oak and vanilla. Easy pairing wine, easy sipping-on -its-own wine.

H3 Horse Heaven Chardonnay is a creation of Columbia Crest, based in Washington State. This particular location is really cool. It has 30% more wind than any other appellation in the state. What's wind got to do with good wine? Wind helps control the temperatures during the summer. It acts as a canopy if you will. They also have some great soil. Washington State is one of my favorite wine producing regions in the US of A. Both reds and white wines benefit from all the great microclimates.

If you tend to stray away from chardonnay because you don't like that oaky characteristic, you have to give this one a shot. Great price for a smooth creamy chard $15. Such a deal, I'm getting veklemped!

Wine O Turned Winemaker: Blog#1

2013-01-30T18:09:00.000-05:00

The Wandering Blonde Wine O is making wine! You heard me I AM MAKING WINE thanks to my wonderful, amazing husband who supports my love of wine and my wanting to try new things! I thought it would be fun to document the process of wine making for the first time. OK, let's do the Lucy!

Day 1: 1/8

Read the directions at least 20 times. Got really nervous because sanitizing is a BIG deal in the wine making process. Any bit of bacteria could ruin the wine. We don't want that, do we?! ?!

We added 1/2 gallon of spring water to our main fermentation bucket (oversized paint bucket in my opinion) and sprinkled Bentonite onto the surface and stirred. Fun fact: Bentonite helps induce clarification in red and white wines.

Lee happily stirring!

After stirring we and when I say "we" I mean my husband lifted the massive box of grape juice and poured it into the fermentation bucket. During the entire process we had our "cellar cats" helping us out. What wine are we making? A coastal red blend from California!

More stirring.

Drawing a sample was fun. We had to do this to test the gravity. Thank God all was well in the gravity department.

On to adding the yeast. We poured the powdered yeast on to the surface of the wine and left it as it was. Put the top on with the airlock that was filled with water.

Shoved that baby in the closet and waited for fermentation to begin.

Day 2: 1/9

Holy yeast, Batman! Airlock was bubbling and the yeast smell was out-of-this-world powerful. Yeast was activating! Now we wait 5-7 days.

Day 6: 1/13

Skipping ahead a few days, second fermentation time! Thankfully our fantastic friends Stacy and Jeff came to watch and help!

Jeff - Siphon Master and Doughnut lover

Sterilized the carboy (big water jug), siphon rod, hose and hydrometer (measure gravity).

Ready to sterilize!

We had to test the gravity.

Happy about gravity!

Now for the siphoning. For some reason this terrified me. The video that came with the kit suggested taking a shot of vodka to sterilize my lips. I can do that! Skol! Although, I think it was more to calm the nerves.

Here we go!

Started the siphon process by sucking the wine through the tube like it was a straw. First initial taste of my wine...holy carbonation and grapes!

Yum!

The wine took its time and gradually made its way into the carboy. After all of the wine made it to its final resting place (for now) we ditched the sediment and capped the carboy and added the airlock with water.

It worked!!

Macbeth was pleased to see the wine draining

Now the carboy sits in our closet awaiting the next step! Which 10 days later will be stabilizing and clearing! Stay tuned folks!

Fast forward:

Day 16: 1/24

Today was stabilising and clearing day! Not as easy as originally thought. This process involved using a drill, which we did not have. After going back and forth between two stores, we finally got a drill we liked.

Step 1: We had to dissolve metabisulphite (helps to sanitize) and sorbate (wine stabilizer) into a half cup of water. Added it to the carboy and stirred. Attaching the drill to the "spoon" we drilled vigorously to try and get all the C02 out.

Stirring the wine while sipping some!

Step 2: Add packet of Chitosan and stir again.

The wine foamed like a rabid animal - we were not expecting that, but apparently that is totally normal! We kept testing the wine to see if the air was out of it. Putting wine into a test tube and covering one end with my hand shaking it up "vigorously". Then uncovering the tube - hearing a puff meant there was still more air in the wine. Which meant.....back to stirring.

We stirred over a period of two days. After doing some research, I found that it is common to work on getting the C02 out over a few days. FINALLY, we felt as if we got all the air out! I really hope we did because the end result is foamy wine. That just sounds icky!

Fourteen days from now we can start bottling. Can't wait to see what that is like!

As of 1/30, the wine is resting in the carboy awaiting bottling. Stay tuned for the bottling process!

Cheers!

Ignore The Notes And Cut The Fluff

2013-01-23T19:23:00.000-05:00

I have realized that I have created a monster. My husband now cannot go to Trader Joe's without asking me if we should buy wine. Hmmmn, how should I answer...?

Our recent "buy" was all Lee's doing. We wanted a Chardonnay to go with this chicken dish we were trying for the first time. Side note: we did not choose the chard solely because we were having chicken. We don't believe in that silly rule. I have had a nasty cold and red wines with tannins won't help clear me up! (Did you know red wine contain histamines? And what do we take for stuffy noses? ANTI-histamines!) Plus I have recently been on a white wine kick for some unknown reason. Anyhow, we didn't even get a Chardonnay. A white blend.

Back to the wine. I was hesitant to buy this wine because of the oh-so-descriptive flavors on the bottle: Peach, custard and apple blossom - those three together just don't make me say "YUM!" I'm picky and I know it. But remember, you cannot always judge a wine by the tasting notes on the label. Just because that's what the bottle says doesn't mean you will pick up all of these subtle flavors. I always tell folks that each person's palate is different. Just because Betty Sue tastes apple doesn't mean that Bertha tasting musty socks is wrong either. (Kinda gross, but have tasted a wine like that. And just who are Betty Sue and Bertha?)

Cutting to the chase here (or rather the fluff!), Comique Revolution Blanc "Cut the Fluff" wine is a superbly priced white wine. It's a California Central Coast blend of Rhône varietals: Roussanne, Viognier, Grenache Blanc and Marsanne. This wine does have a bit of honeydew melon on the nose. On the palate however, fresh orange zest with hints of peach and melon linger. Crisp, well balanced in the acidity category. A touch of creaminess on the finish. A perfect drinking alone wine...wait that's not what I meant. A perfect wine to drink when you're just having a glass of wine. There we go!

It has the body of a pricier chardonnay, but the price tag of a cheap date. For the tiny sum of $5.99 this little gem and very creative label can be yours! Just head into your local Trader Joe's (sorry Maryland).

Don't always believe the label notes - I am glad I didn't overlook this one and I let my husband pick the wine out! If he behaves, I just might let him pick out the wine again...

Drink Like A Vanderbilt ll: Biltmore Christmas Wine

2012-12-11T19:07:00.002-05:00

Now that the decorations are up and the shopping is almost done (never been this on top of things before) it is time to enjoy all the "Christmasy" things. There is nothing more enjoyable than listening to Christmas music with friends and family in front of the tree while sipping on a great glass of wine and munching on tasty cheese. I have a perfect wine for sipping around the Christmas tree.

I brought a bottle of Biltmore Christmas Wine over to our friends' place to pop open and enjoy in front of their tree. I was excited to try it, I wasn't sure that I would personally like the wine -- I am NOT a fan of sweeter wines. We cracked open the bottle and poured four glasses. The responses were in harmony like a well rehearsed chorus: In one simple word, WOW! One of our friends, who really only likes sweeter wines, was really impressed and REALLY enjoyed the character of this wine. The flavors were just amazing. l appreciated its complexity and that the sweetness was not too overpowering. If you have ever had a 100% Gewürztraminer than you would like this wine. It has a lot of the characteristics of a Gewurztraminer. It is a blend of Gewurtztraminer, Muscat Canelli, Chenin Blanc, Riesling and Muscat Orange.

Floral, spice and citrus filled the nose, while your first sip was filled with grapefruit and lime followed with a long finish with floral notes. A perfect wine to start the evening off. And a wine that even the folks who may not like sweet wines may just fall in love with.

Not only is this wine mouthwatering good, the bottle itself is very much dressed for the holidays. Biltmore had a wine label design contest and a local artist, Marcus C. Thomas of Weaverville, North Carolina won the honor of decorating the bottle. He designed a perfect label that is called "Biltmore Winter".

This makes for a wonderful gift for the holidays and the perfect wine for your holiday parties and celebrations. And at $12, even its price is sweet!

Whitehall Lane's Recipe for Successful Holiday Fare

2012-12-07T10:00:00.001-05:00

The holidays can be a bit of a crazy time - buying gifts, decorating and coming up with a holiday menu. You might fall back on making the same food every year to celebrate the holidays. Getting a little bored of the same old menu? Then I have the perfect site for you.

Whitehall Lane Winery has put together some of their favorite holiday recipes that pair phenomenally with their wines. Their very own Chef Larry and their large family of fans and followers have put together some of the very best holiday fare.

Here is a link to their Downloadable Recipe Book: http://blog.whitehalllane.com/2012/11/17/download-our-recipe-book/

If I might recommend a recipe that makes my mouth water: Coffee bean and crusted peppercorn sirloin steak served with the Whitehall Cab Sauvignon. Devine!

This year try some new dishes for your holiday menu and pick some Whitehall Lane wines up to sip along these tasty holiday dishes.

Happy Holidays and Deck Those Halls!

CELEBRATE LIKE A VANDERBILT

2012-12-03T09:23:00.000-05:00

The month of November is quite the month of celebrations in my family. Anniversaries, birthdays and the month my husband proposed to me. We were engaged the day after Thanksgiving in 2010, appropriately we were engaged at a vineyard - Sugarloaf Mountain Vineyard to be exact. After getting over the shock, excitement and bottle of wine we shared with my best friend (who was there taking photos), we went to tell our parents. We gathered at my parents house with my now in-laws and popped open some bubbly to celebrate the big news.

There is something special about opening a bottle of champagne (from France) or sparkling wine (from U.S. and elsewhere). It makes whatever you may be celebrating that much more special. You don't want to have just "any" bottle of bubbly for a special occasion. You want it to be one that you will remember and, in the years to come, perhaps drink again on your special day.

We poured the perfect sparkling wine for that evening. Biltmore Estate Blanc de Blancs Methode Champenoise - Brut. A perfect bubbly to celebrate any occasion. A great aroma of honey and apple with ripe apples and pears on the palate. An unforgettable sparkling wine for an unforgettable moment in our lives.

The holidays are here and there is always lots to celebrate. Bubbly is a great way to start off the evening or end it. Sparkling wine is perfect to sip on before your holiday dinner - pair with cheese, oysters or just sip on its own. Whatever holiday you may be celebrating, bring a bottle of bubbly to make the evening special.

A lot of folks will tell me they don't buy bubbly because it is too expensive. As I have said A MILLION TIMES BEFORE, you do not have to spend and arm and a leg to have a good bottle of wine. There are numerous moderately priced wine and sparkling wines that taste much more expensive that the cash outlay for the bottle.

Biltmore Estate Blanc de Blanc is a perfect example of affordable sparkling wine for under $30. This is a fantastic price on a fantastic bubbly to share with friends and family on special occasions. So when you are thinking of picking up a special bottle this holiday season, you won't be disappointed with Biltmore - a memorable wine for memorable times.

Wine For Turkeys

2012-11-17T11:10:00.001-05:00

This is my favorite time of year. Holidays are upon us, the chilly weather is here and mouth watering foods are about to make an appearance on our dinner tables. Thanksgiving specifically, is that holiday where it is totally acceptable to stuff your face and get so full that a loosening of the belt and a nap usually is in order. The other perk of Thanksgiving is the wine. The food on the table is so wine friendly it makes the meal even better!

Turkey is an easy meat to pair wine with. White and red work well, but you need to make sure that the wine doesn't overpower the turkey. An example would be a big heavy tannic cabernet. Though a great type of red wine (usually my go to type of red), but just too overpowering - think of it this way: the turkey is your little brother and the big red is your older stronger brother. Who will win that battle? Right, so you want a wine that can compliment the food.

On our Thanksgiving table this year I know for certain we will have two different varietals - Sugarloaf Mountain Vineyard Viognier and a Pinot Noir that my grandfather will most likely bring.

Viognier is perfect for the holiday fare. Well balanced acidity and floral notes.

Bubbly is GREAT with this meal. Not the first option of many, but a fun different one to try.

Pinot Gris is heavier (generally) than sauvignon blanc and offers nice notes of bright fruit and spice. Pinot Gris from Oregon is highly recommended. King State Pinot Gris $14

Pinot Noir has that cherry, spice and clove characteristics which pair nicely with cranberries and the bird! A good priced Pinot Mark West $10

Zinfandel is great because its a fuller bodied red but lacks the heaviness and big tannins.

Other whites that work: Sauvignon blanc (just as long as its not too acidic), Gewurtztraminer and Riesling. Chateau Ste Micelle has a great Riesling and Gewurtztraminer under $10

AND if you walk into any wine shop you will most likely see the beaujolais nouveau set up. Light and fruity, this wine is a favorite for most. It goes superbly with your turkey feast!

Now you know what bring to Thanksgiving dinner this year. There are wines for everyone that will pair perfectly with the BIRD.

Happy Thanksgiving!!