Scotchy, Scotch, Scotch

January 13, 2014

A review of the Yarden Gewurztraminer 2012 and the Ron Burgundy Blended Scotch Whisky, “Great Odin’s Raven” Special Reserve.

Choosing a wine for your meal is dependent upon numerous factors including flavors, style, budget and accompanying foods. An often overlooked factor that can influence one’s selection is the time of day. For example, few would consider sipping a California Cab in the morning — unless attending a wine industry tasting even — but many folks have indulged in a mimosa (or Bloody Mary) to help wash down a brunch. And pairing a quality Champagne with a simply prepared egg dish for breakfast is one of life’s more decadent pleasures.

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Still Time For Summer Wine Recommendations

August 7, 2013

Summer wine recommendations include whites from Alto Adige, some Sauvignon Blancs and a few American Gruner Veltliners.

This year’s summer wine recommendations begin with a visit to northeastern Italy along its border with Switzerland and Austria. In the Italian Alpine region of Alto Adige visitors can enjoy views of snow-capped mountains as well as lush vineyards which produce ideal wines for warm weather enjoyment. The climate is surprisingly mild with more than 300 sunny days annually and the vineyards are protected from most of the chilly northern winds by the Alps, yet remain open to the warmer southern Mediterranean maritime breezes. The resulting temperature variations ensure that their grapes characteristic flavors are well balanced with bright acidity. Nearly 60 percent of the Alto Adige vineyards produce white wines and their principle varietals include the familiar Pinot Grigio, Pinot Blanc, Sauvignon Blanc and Gewürztraminer along with some less well-known, but quite interesting grapes such as Müller-Thurgau, Sylvaner, and Kerner.

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Deep In Margaritaville

August 5, 2013

Solving the puzzle of pairing a wine with a summer soup with the Tishbi Gewurztraminer 2010 along with a look at the Margarita.

Among the many joys of summer is seasonal produce hitting the stalls of the numerous farmers’ markets scattered throughout the area. These fresh fruits and veggies typically inspire both professional chefs and adventurous home cooks to try novel recipes or pull out some old family favorites. Matching wines to these occasionally exotic combinations can be a difficult but not an entirely hopeless effort. It is a testimony to the versatility of wine that a pairing can nearly always be found. Among the trickier food-wine pairing challenges is a soup course. Rarely the central course of a meal, soup is often overlooked when selecting wines. Yet in summer, soups are often an opportunity, or even excuse, to showcase the freshness of the season. Some examples include a chunky, tangy gazpacho, a snazzy green pea soup or one made with corn and spicy peppers. Fruit-based soups are also popular in the summer, and equally complicated to pair with wine.

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Back To Single Malt Scotch

May 17, 2012

Glengoyne

A review of Tishbi Gewurztraminer 2010 and several Glengoyne Single Malt Scotch Whiskies.

Gewurztraminer is a difficult grape. It is an early budding varietal that ripens irregularly with low yields. Often victimized by frost, it also requires a long growing season and it is very particular about where it grows. Gewurztraminer is susceptible to plant diseases and has a tendency in hot climates to become unbalanced without sufficient acidity to offset its natural sweetness.

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The Magic Of Trimbach Wines

July 15, 2010

Trimbach Frederic Emile

A review of several of the excellent wines produced by Alsace’s Maison Trimbach.

If wine is truly poetry in a bottle, then the Trimbach family qualifies for a literature prize. Scions of a winemaking tradition that goes back 12 generations, current owners and brothers Jean and Pierre have maintained the characteristic Trimbach style of expressive, dry, food-friendly wines that often approach the profound, while grooming their children to continue the legacy. Easily among the top tier of Alsatian wines, Trimbach whites are also some of the world’s greatest, as recently recognized with Pierre’s award as one of the 10 best winemakers on Earth.

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Choose Young Wines For Feasting

November 20, 2008

Helfrich Reisling

Wine suggestions for Thanksgiving.

Think young when choosing a wine for the Thanksgiving feast. The meal’s complex variety of aromas, flavors and textures are best complimented by a fruity, youthful wine with refreshing acidity. Resist the temptation to serve an aged treasure to family and friends since the typical fare can easily overwhelm their subtle flavors and make more tannic wines such as Cabernet taste unpleasantly astringent. The half-hour rule applies; remove the white wines from the refrigerator and refrigerate the red ones 30 minutes before serving to bring out their best characteristics.

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Four Cups, Four Wines – Why Not?

April 10, 2008

Goose Bay Pinot Noir

Some suggestions for Passover wines.

The four cups of wine served at Pesach gives each guest the opportunity to expand their wine horizons. The significant increases in quality kosher wine producers around the globe and their willingness to try different varietals have enhanced the choices available for this year’s sedarim. This improvement is most readily apparent in Israel, which has been the recent recipient of some very favorable wine press. But it can also be seen in the kosher wines from locations as diverse as California, Spain, Italy, France, Australia and New Zealand.

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A Little Fine Wine With Your Blintzes

May 17, 2007

Sha'al Late Harvest

Some wine recommendations for Shavuot.

The Talmud states that there is no happiness without wine. As the only drink with its own blessing — thanking the “Creator of the fruit of the vine” — wine is integral to Shabbat and other Jewish holidays. Even the cup to hold the wine is special, often ornately decorated and of a specific volume to ensure that enough is consumed to fulfill the mitzvot.

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Winemaking Beckons Successful Types To Try Their Hand

September 21, 2005

de Lorimier Lace

Winemaking as a second career.

Some say the way to make a small fortune in the wine business is to start with a large one. Subject to the vagaries of weather, insects and capricious consumer tastes, winemaking appears to be a guaranteed way to lose money. Despite these issues, many people who have become successful in other endeavors find the lure of making and selling their own wine irresistible.

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