Aquavit: The Drink That Stumped Me

During my WSET studies several years ago, The Greatest Wife In The World would frequently (and happily) help me get in tune with my tasting skills by showing up with random wines and spirits brown bagged to sample blindly. It was really a great way to keep my on my toes while exploring all the alcohol the world had to offer. On a day where I sent my kids back to school to get smarter and off each other's backs, I share with you one heck of an educational brown bag tasting session.

It was the WSET Spirits Unit that I was working on one spring day; while I had a great appreciation for whiskey already, getting to know and love many other spirits was very rewarding. I was doing very well, identifying different types of rum, different styles of vodka, and liqueurs of various quality levels. But there was one spirit that really messed with my head. It was clear as if I was holding a glass of water. When I stuck my nose in the glass, it was aromatically intense. It smelled like something that would come from Northern or Eastern Europe, but the nose was too forward to be vodka. On the other hand, the intensity would be the same strength of gin, but it was missing the distinct Christmas tree scent. It was not tropical and fruity like a high-proof white rum. On the palate, it felt like some sort of grain...like a really strong vodka. This spirit had something distinct about it that I just couldn't put my finger on, but it really felt like I was drinking a glass of liquid rye bread. What the hell is this?? I just blurted out that it was a rye-based vodka like Belvedere when I made my guess.

The item that tripped me up in my spirits studies...which I will never forget again.

It turns out, I was drinking something called aquavit (sometimes written as "akvavit"). This Scandinavian specialty is based on caraway seed, which is redistilled with a neutral grain spirit. Other botanicals, as with gin, can be blended in with the caraway spirit; some of these botanical choices often include coriander, cumin, fennel, and citrus. Aalborg, the producer's aquavit that I sampled that day, uses amber in its botanical recipe. The resulting spirit is a pungent, mouthwatering aperitif that will get your stomach ready for large quantities of food; this is what makes aquavit so popular for Scandinavian feasts. Conversely, I feel like aquavit can be a fantastic digestif after chowing down all day long thanks to the properties of caraway.

Additionally, an aquavit producer can age the spirit in casks. Oftentimes it is done in large neutral oak to mellow out some of the sharp flavors, but aquavit has been shown to age in Sherry cask, Port cask, or Madeira casks, giving more complex spiciness as well as traces of the flavor absorbed from the wine cask.

I will never forget the taste of aquavit ever again. It makes a mark on your senses the same way Gewürztraminer does for the first-time wine drinker as far as the distinct, wild, pungent flavors and aromas go. If you are looking for something different to stock in your bar, aquavit is the way to go. Here are three examples for you to try!

Aalborg Taffel Akvavit, Denmark ($28): The word "Taffel" simply refers to an unaged/clear aquavit. This is the one that tripped me up, and the strength of the caraway is complemented by turmeric and dill. Fresh and lively, it is a great way to prime the pump before chowing down on sausages or roast pork.

Lysholm's Linie Original Aquavit, Norway ($28): Linie might be the most popular aquavit on the market today; you can find this in Disney's Epcot Center World Showcase if you go to Norway. This spirit is based on a potato distillate, leading to a creamy, soft texture. The spirit is then aged in Oloroso Sherry casks, to impart vanilla and brine notes. A fine example of a cask-aged aquavit!

Lyshom's Linie Double Cask Madeira Finish, Norway ($40): Take Linie's Original recipe example from above then, rather than age the spirit in Oloroso Sherry casks, transfer to old Madeira casks for 12 months. This example is rich, savory, and earthy, with bright citrus notes acting as a foil to the weight of the spirit. A real treat to enjoy at the end of a big meal. 

White Wines of Spain: You Are Missing Out

One of the things I really enjoy about my time at the Divine Wine Emporium, is the opportunities I get to conduct a casual Saturday afternoon tasting. It is a chance for us to introduce our customers to new grapes, new regions, and new stories. In the summer months, we get to kick back outside on the deck and enjoy warm days with chilled wine. So when The Boss and I discussed a theme for the tasting, his suggestion to showcase white wines of Spain really got me thinking about something: Spain's white wines are incredibly underrated.

Sauvignon Blanc, Pinot Gris/Grigio, and Chardonnay sort of rule the white wine landscape. A large percentage of the wine-drinking population knows those grapes. Riesling, while not universally loved (in the USA, anyway), is still plenty popular and can reach incredible heights in Germany, Austria, and the Finger Lakes of New York. Signature varieties such as Austria's Grüner Veltliner and Argentina's Torrontés are identifiable white wines of those respective countries. In Castello d'Ambrosini, this house loves the range of French and Italian white wines available to us; we rarely meet one that we don't enjoy.

So that leaves us with Spain, whose most popular wine is the red Rioja. Beyond that, so many red wines of Spain have gained traction in this country. The Ribera del Duero region is gaining the respect of Rioja. Wines made from Monastrell grapes in Jumilla give big, bold fruitiness and power. The light red wines made from Mencia in Bierzo. Catalonian regions have a boatload of international red grapes like Syrah, Cabernet Sauvignon, and Merlot thriving.

But we are not here to talk about the red wines today. In fact, sitting there right under your nose (at consistent price points, by the way), are Spain's incredible array of white wines. For a long time, we really only had broad access to Rioja's white wines. Back in the early days, too many of these white wines were heavily oxidized and bland with very low acidity, thanks to warm fermentations in large wooden vats...not exactly a way to attract consumers to your wines. When stainless steel tanks were brought into the wineries, easier temperature control became possible, which meant cooler fermentations to preserve the natural fruit flavors of the white grapes. With that revelation, it opened the door for so many native Spanish varieties to shine both domestically and overseas.

The wines we chose really displayed the nuances of the different grapes; variations in fruitiness, nuttiness, texture, and overall complexity showed up easily, especially because we could taste everything as a flight! Here is a rundown of the five wines we sampled on Saturday; you can play along at home for roughly $75!

Legado de Moncayo Campo de Borja Garnacha Blanca ($13): Garnacha Blanca is the same as Grenache Blanc, a grape used in many southern French white blends. This producer is situated in the region of Campo de Borja, which is typically known for red Garnacha wines, but devoted a plot of vineyard land to the white grape. This Garnacha Blanca is refreshing with green herbs, Granny Smith apple, and lemon flavors. It was hot outside on Saturday, and this went over very well with those who joined us right after coming over from the beach.

Bodegas Godeval Armontes Valdeorras Godello ($19): Godello was a grape that nearly went extinct until the Palacios brothers rescued it in the 1970s. With proper site selection in regions such as Valdeorras in the southeastern corner of Galicia, Godello's fortunes turned for the better and have been trending upward since. A blast of lime zest on the nose, followed by citrus, stones and minerals on the palate, this is an incredible wine and well worth the spend. I have yet to have a bad wine made from Godello.

Bodegas Shaya Rueda Verdejo ($15): The region of Rueda is a white wine-only production zone that is located not far from red wine region of Ribera del Duero. Rueda is where the Verdejo grape calls home, but traces its origins to North Africa roughly 1,000 years ago. Like white Rioja, Verdejo-based wines were often heavily oxidized, but now show best in the fresh style made in stainless steel. This example from Shaya does ferment about 25% of the wine in barrel, giving an almondy flavor that complements the pure peach and nectarine fruit. A creamy texture is created through aging the wine on the lees for six months.

Orowines Kentia Albariño ($14): You may remember this wine from my post on Albariño. It's still as good now as it was then.

Enate Somontano Chardonnay 234 ($14): So we decided to throw in one of the international varieties just to show an expression of Chardonnay in Spain. Somontano is located in the foothills of the Pyrenees, which shields Somontano from harsh, wet, windy weather from the north, leading to a warm-to-hot and dry climate. As a result, Somontano can work with just about any grapes the soil will take as they can all ripen somewhat reliably. Case in point, this Chardonnay is very full-bodied, rich, and ripe. While not overly aromatic, the palate bursts with tropical and exotic fruits, similar to an Alsace Gewürztraminer, finishing with a sensation like you just ate a slice of peach pie. If you are a fan of New World Chardonnay, this is a must-try!

Drink Up The Willamette (Dammit)!

Even though I am involved in many aspects of the wine and spirits industry, sometimes I get so wrapped up in what I am doing that I forget about various events and "holidays," especially those that show up on the National Days of the Year Calendar. Some are ridiculous, others are fun. However, I do enjoy when a day is devoted to specific alcoholic beverages, no matter if the concept is coming from some marketing board that wants the spotlight for a day.

So apparently I missed the fact that it was #PinotNoirDay on Friday during my summertime tunnel vision. A bummer since I really do enjoy Pinot Noir, but it is a grape that does show itself in so many ways: lean, juicy, earthy, fruity, rich, acidic, green, jammy, aromatic, overoaked and underoaked. Pinot Noir is just so finicky about where it grows, and the slightest variation in climate and soil can drastically change its aroma and flavor profiles. Fortunately, I have discovered that there is one area on Earth that will consistently deliver great quality from vintage to vintage: Oregon's Willamette Valley.

Known as "Papa Pinot", David Lett (1939-2008) had the vision and passion to make Pinot Noir successful in Oregon's Willamette Valley. Image credit: Wikipedia

The Willamette (yes, rhymes with "Dammit") Valley is a geological formation that was carved out by the Great Missoula Floods of 10,000-15,000 years ago, also responsible for creating Eastern Washington's Columbia Valley. It was here that David Lett, a UC Davis student in 1968, held a belief that wine grapes would grow successfully. Professors at Davis advised against this, theorizing that the climate was too cool and too wet for wine grapes to thrive, even cool climate grapes like Pinot Noir and Chardonnay. Lett essentially flipped the bird to the faculty and made his way up to make it happen. David and his wife Diana produced their first Pinot Noir in 1970. In 1979, they entered their vintage 1975 South Block Reserve Pinot Noir into the Wine Olympics of Paris. It stood up to the very best coming out of Burgundy, thereby helping make Oregon (and Willamette Valley) leave their mark as a serious wine producing region. This revelation led to the Willamette Valley receiving its own recognized American Viticultural Area (AVA) in 1983. Other varieties, such as Pinot Gris, Riesling, and Gewurztraminer began to show real quality as well.

It's amazing when you think about how monks spent centuries seeking out sites for Pinot Noir to grow in Burgundy, and yet in a mere 15 year period Oregon was being taken seriously as a place with great potential for quality winemaking. By this point, names such as Erath, Ponzi, and Sokol Blosser were establishing themselves in the Willamette Valley winemaking community. If you are a geology nerd, note that the Coastal Range to the west of the valley shields a lot of wet weather during the growing season, keeping the vines warm and exposed to enough sun at peak growing season. Even though 2017 saw some serious heat spikes, the Willamette Valley doesn't get ridiculously hot. With regard to how Pinot Noir fares in general, wines don't get jammy, but they are fruity with noticeable acidity and very clean flavors with fresh berry-scented aromatics. While the narrative on the Pacific Northwest is rainy and mild, the major winemaking regions could not be further away from this type of climate.

Eventually, sub-regions of the Willamette Valley began to carve out their own niches, displaying subtleties that the larger valley may not be able to show you, based on differences in soil composition, micro-climates, etc. Dundee Hills, where Lett planted those first vines, are considered the traditional heartland of grapegrowing, with deep and concentrated flavors. Chehalem Mountains has vines at higher altitude, leading to wines with great color and structure. Other AVAs that became officially recognized in just the past 15 years include Eola-Amity Hills, Yamhill-Carlton District, and Ribbon Ridge; I would go into more detail on them, but I need a little more experience in tasting some of these wines to give you a feel for them.

Now, wines are not particularly cheap. Good quality Pinot Noir rarely is. In fact, based on what you might encounter from Burgundy (highly-structured and earthy) or from warm spots in California (rich and opulent), Willamette Valley sits right in the middle of the spectrum. You will pay a minimum of $20 for many bottles from Willamette Valley and you can easily hit on wines well into the luxury price bracket of $75+. Producers are often small and family-owned, producing a few hundred cases per year, so you are getting true artisanal products.

All that being said, there are many producers I find offer consistent quality at a fair price that are worth paying for. So in honor of being late to the #PinotNoirDay party, I submit three Willamette Valley Pinot Noir wines for you to seek out and taste! Besides...who cares if you missed the "holiday"...drink these any time of year.

Willamette Valley Vineyards Willamette Valley Pinot Noir ($29): When Jim Bernau founded this winery, he was able to keep the name of the valley in the name of his wines since he registered prior to Willamette Valley being given AVA status. His flagship Estate Pinot Noir showcases fresh red cherry and raspberry flavors, complemented with cinnamon and nutmeg with a touch of violet petals on the nose.

Stoller Family Estate Dundee Hills Pinot Noir ($32): Packed with raspberry, blackberry and blueberry flavors, this example is backed up with plenty of acidity to counter a plush texture along with roses, anise, and wild herbs. Long on the finish with refreshing acidity.

Chehalem Wines Chehalem Mountain Corral Creek Vineyard Pinot Noir ($49): Powerful, complex, and even a little chewy, this Chehalem expression gives you pomegrante, espresso, and a touch of English Breakfast tea, along with a range of baking spices, including cardamom. An awesome celebratory wine!

Fun To Say, Fun To Drink: Falanghina

It has been a while since we touched on a new grape variety! Hell, my own posting scheduling has been irregular as I enjoy as much of the summer as I can before it leaves us for another year. Despite my slacking, I do have another installment of Fun To Say, Fun To Drink to share with you, and today's topic touches on another grape that carries some personal significance.

With fewer gray hairs and wrinkles, here I am pouring some killer Italian Pinot Noir at a Vias Imports tasting, ca. 2010.

Waaaay back in the day when I was looking to break into the alcohol industry, I saw an opportunity to help out at a trade show for an Italian wine importer called Vias Imports. As I was in the throes of studying wine, I thought, "could there be a better way to learn about Italian wines than to jump in and pour wines at a table?" The answer was an easy "yes" for me, so I went to New York City's Marriott Marquis. After a five-hour blitz of buyers, retailers, restauranteurs, and other "who's who" types of the beverage industry, I not only survived busted corks (yes, this happened on the first pull of a new wine), and hundreds of glasses shoved in front of me, I had successfully learned a good dozen of native Italian grape varieties.

As a thank you from Vias, they sent me on me way with some money and six bottles of wine! Hey, not a bad gig! Two of the bottles from their portfolio came from a producer Terredora di Paolo, which included a bottle of Aglianico and a bottle of white wine called Falanghina [fah-lahn-GHEE-nah].

Falanghina was not one of the varieties I had worked with that day, but I was excited to taste it. Southern Italy is generally hot during peak growing season, so I understood how red wine grapes would thrive in the Campania region. But white grapes? Would the climate be too harsh? Would the acidity and freshness just get baked out of the grapes in the vineyards? Remember...this was a period of time when I knew next to nothing about the wine grapes of the world.

As it turns out, I learned that Falanghina traces its ancestry to Greece (hence why this grape is sometimes called "Falanghina Greco"), where it is plenty hot out in the vineyards and evolved to retain acidity in the warmth. When Falanghina was brought to Southern Italy roughly 1,600 years ago, it was brought to Campania, where it was very successful alongside other white varieties such as Greco (different from Falanghina Greco) and Fiano. Later, it was discovered that Falanghina thrived in the cool microclimates within the hills of Campania. Here is where Falanghina showed its greatest potential, giving fragrant, pine-scented wines with citrus and pineapple fruit flavors...all balanced by a backbone of zesty acidity.

I fell in love with this grape right away. I couldn't stop recommending this to anyone who would listen to me. Falanghina is one of those wines that is impossible to stop smelling when you aren't drinking it. It's great with seafood, perhaps even linguini with clams or crab meat, or just a warm summer night.

Today, I thank Vias Imports for introducing me to Falanghina by sharing a flight of three Falanghina wines with you below, all of which your retailer should have access to. Don't see it on the shelf? Ask them to order it for you! These are all worth seeking out.

Terredora di Paolo Campania Falanghina ($16): My benchmark wine for getting to know this grape. Those pineapple notes I mentioned above really come through in this with lemon zest and rosemary on the nose. My personal favorite example, but...

Feudi di San Gregorio Falanghina del Sannio ($17): This is damn good in its own right, showcasing the sub-region of Sannio within Campania. This has more of an apricot and white peach flavor with white flowers on the nose. This wine also ages on the lees of 5 months, giving the wine a creaminess that plays nicely with the acidity.

Mastroberardino Falanghina del Sannio ($18): Well-known for its long-lived red wines made from Aglianico in the Taurasi region, this producer's Falanghina shows bold citrusy flavor and a blend of soft green herbs, with a stony/earthy character. A tasty way to welcome party guests!

Ask Tony: How Do I Get Someone To Like Wine?

It's time for another installment of Ask Tony: You have questions, I (maybe) have answers!

Today's question is quite the interesting one as it deals with a matter of taste and preference. Perhaps you are at a party or gathering with someone and wished this person loved wine as much as you do...or perhaps you wished you loved wine as much as your friend. Instead, beers, cocktails, or a dram of a favorite spirit take the lead and that is OK. I love all of those things, too. However, there is something magically relaxing about wine. I will tell you this...I have never seen an unhappy person sipping on a glass of wine. I know some find wine to be snobbish and exclusive, but I say it is just the opposite: it is as welcoming and inclusive as clinking beer bottles and whiskey glasses.

When it comes to drinking alcohol in America, there is an overwhelming number of products to choose from in an over 200 billion-dollar market. Even with beer still making up the majority (47%), spirits (about 36%) and wine (just over 17%) are growing and becoming more important. So with the question of "How do I get someone to like wine," comes choices from among what amounts to a $35 billion pool of adult grape juice. My goodness...

It's a question with many layers; there is not one defined way to attack this idea, but I do have a way to provide some guidance. These points are not to be taken in as a top-to-bottom order in which you do these things; you have lateral movement based on how you wish to go about enjoying and becoming increasingly comfortable with the nectar of the gods. However, item number one is the most crucial step and needs to be followed at all times:

Have an open mind

You or your friend are getting into wine, because you want to know more about it. It takes a small level of commitment to allow yourself to explore what is out there. If you taste one wine to start and you can't stand it, it doesn't mean you don't like wine...you don't like THAT wine. As an old colleague in New Jersey used to tell customers with whiskey, "Of course you like whiskey...you just haven't met the right one yet."

Start with the international grapes

When I use the term "international," I am referring to wine grape varieties that have proven to make quality wines in multiple countries of the world. You will oftentimes see these grape names prominently displayed on a label so there is no mistaking what you are drinking. The major players include the following: Riesling, Sauvignon Blanc, Pinot Gris/Grigio, Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon, and Syrah. The wine geeks out there could argue some others, but lets stick with these. Four whites and four reds with easy access.

Think about the beers you like

Rich and creamy with sweet tropical fruit, this Chardonnay from Washington State might be just for you if you are a fan of malty beers. Typically found for about $13.

I immediately point the IPA drinker to Cabernet Sauvignon or Syrah. The bitter finish of the IPA resembles the bold flavors, as well as aggressiveness of the acid and tannins in the two grapes above. A saison can have some fresh, but funky earthy components that a Pinot Noir can display. Like a malty ale? Chardonnay can show the same richness in texture, especially when oaked. Merlot's plush texture and plummy/chocolatey flavors can mirror malty sweetness, too. If you like something lighter like a pilsner, the delicate nature of Riesling or refreshing qualities of Sauvignon Blanc may be of interest to you. It is not always a direct match, but these qualities are something to think about if you are trying to find a wine based on the beers you like.

Think about the spirits you like

A great way to get into Pinot Noir, without paying over $20 for it. A to Z can be found for as little as $14 in some markets.

Using the same principles as above with beer, consider the following for spirits. Peated whisky matches up well with Syrah and Cabernet Sauvignon. Sauvignon Blanc has intense, pungent aromatics that follow Tequila. Vodka's delicate flavors mirror Pinot Grigio and its body matches up with Riesling. Oaked Chardonnay can have a similar richness and sweet, ripe fruitiness to Bourbon or even rum's tropical fruit notes. Sauvignon Blanc's acid and spice in cool climates can show similar character to the forwardness of rye whiskey. Cognac's fresh, lively nature can mirror either Riesling or Pinot Noir, particularly from Oregon or Chile.

Think about the non-alcoholic flavors you like

This can be especially useful to a newbie alcohol drinker as this can be useful across all categories. As it applies to wine, think about fruits you like; the amazing thing about wine grapes is that each variety has phenolic compounds in the skins and juice that lead to a variety of "non-grape" flavors and aromas. Some of these compounds can be amplified or muted during alcoholic fermentation, or even the region of the world where the grapes are grown. This is why you hear or read people describing wines smelling like peaches, berries, or cherries in a description on a label or magazine article. 

A branded "welcome" wine from the prestigious Schloss Johannisberg property in Germany, 50 Degree Riesling is a great introduction to the grape at just $15.

If you like citrus and "green" flavors (lemon, lime, fresh herbs), then Sauvignon Blanc might be right for you. Do you enjoy white stone fruits (apricots, nectarines, peaches)? Riesling or Pinot Gris may be your preference. How about plums? California Merlot has that type of flavor. Fresh raspberries and red cherries? Pinot Noir can show that in the Old World, but if you like raspberry jam then you may prefer California Pinot Noir. Blackberries and black cherries? Cabernet Sauvignon's got them. These are all broad generalizations, but some quick research and reading can give you an idea of what to expect in a bottle of wine.

Also note that many European wines can have earthy and herbaceous notes, more noticeable acids and tannins complementing the fruit flavors. New World wines tend to be fuller-bodied and riper/bolder in fruit flavor with softer tannins and acidity. Again, this is a broad generalization, but the concept should help you establish a starting point.

An easy way to jump into a deeper part of the pool, the Centine incorporates 60% Sangiovese with 20% each Merlot and Cabernet Sauvignon...all for $10-$12! 

Be sure to (eventually) branch out!

I don't spend all this time writing about the different wine regions of the world, nor do you read this blog to have you stick with the same wine over and over again. Is it good to have some reliable wines you can go to anytime because you like them? Yes! But don't forget about the other grapes in the 35 billion-dollar wine market! Explore regional varieties like Viognier, Chenin Blanc, Tempranillo, Sangiovese, Gewurztraminer, and the like. There is plenty of good wine that needs a home...and we will spend time discussing these in the future. Keep these on the back burner.

Record what you like

Not everyone wants to bust out a journal and a pen to write down what you liked about your wine, but trust me...it can be very handy to refer back to when you need to remember what you sampled. At the very least, it is easy enough to snap a photo with your smart phone on the fly and research more afterwards. Then...

Share with friends

Wine makes things very easy when it comes to social sharing. Join Facebook groups, get on Twitter, take Instagram photos...get involved in the online community. Search hashtags on grape varieties and see what people are talking about. For example, #CabernetDay is taking place on August 31st. Share your favorite Cabernet and see what others are drinking and discussing on your favorite social media channels.

Have fun with it

I just outlined many ways you and/or friends can get introduced to wine and STAY with it. If that first wine you sample ends up turning you off, push the reset button and try again. One of the things you can always do to help yourself is get friendly with your local wine merchants. Talk to them about your experiences, and a reputable shop will be able to guide you to a style you have a good chance of enjoying. Getting into wine may not happen overnight, but if you have the interest and commitment to tasting and exploring, you will do just fine.

Happy exploring!

Building A Case...For A Few More Dollars

Earlier this week, I shared with you an easy strategy for building a case of wine that sought value and quality. Today, we take it to a different level. Assuming you have saved up your schillings, received a bonus, or just feel like spending money on wine, well I have a "version 2.0" guide for you when you are looking to find 12 tasty bottles. Whether you are dropping $10 or $100 a bottle on wine, I am always going to steer you to something that delivers high a quality-to-price ratio.

When you have extra money on-hand for that case, new doors open up not just at higher price points, but it gives you access to regions and styles that just aren't widely available in the $10 range. Here are some points of interest to consider when buying a mixed case of wine when money is less of an object, but not growing on trees by any means.

New Zealand has the highest average selling price per bottle of wine of any winemaking country. While there are some large brands that you can find in the $10-$12 range, there are many that exceed $15. Sauvignon Blanc, Riesling, Pinot Noir, and Gewurztraminer can all cost you. However, if you like the bold tropical zestiness of Sauvignon Blanc, or the clean, aromatic fruit in Gewurztraminer, now is the time to include a New Zealand wine.

Austrian wines command high prices with the precision and balance that shows in their wines. Grüner Veltliner has become quite popular and doesn't really grow anywhere else in the world, so again while there are some good entry-level wines in the $10-$12 neighborhood, go for a wine from a small producer that has complex citrusy/minerally/peppery flavors.

Wines from Burgundy can be very expensive, partially due to the fact that vineyard land is some of the most expensive in the world. Prime sites in many villages make long-lived wines, but there are also more accessible examples that don't require you to empty your bank account if you want to dive into Burgundy. Try Chardonnay wines from the Mâcon region in the south. Additionally, seek out the wines from a négociant to try any Burgundian region's typical style. Louis Jadot, Joseph Drouhin, and Bouchard Pere et Fils are just a few of the larger examples that you should be able to find for both Chardonnay and Pinot Noir.

Oregon makes some outstanding wines, with Pinot Noir being the superstar of the Willamette Valley. Finding a good Pinot Noir in the sub-$20 range can be a challenge and many examples from Oregon start at about $20. Oregon tends to strike the right balance of fruitiness and earthiness.

Wines from Napa Valley aren't cheap, and if you like your red blends to be a Cabernet Sauvignon-Merlot blend a la Bordeaux, there are plenty to be found in the $20 and over range. If you had been purchasing some "everyday" Bordeaux reds in the $12 price point, shoot for the wines with a defined geography such as "Medoc" or "Saint-Emilion", which will cost a few dollars more, but it will give you a sense of what a wine tastes like when grown from vineyards within a smaller parcel of vineyards.

In the Rhone Valley, it's up to you if you want to shoot for Chateauneuf-du-Pape or Hermitage, as each of those wines will hit you for $40 and way upward in many cases. However, if you reach for some of the lesser-known subregions like "Gigondas" or "Crozes-Hermitage," you will pay a fraction of the price of their more expensive brethren. This is where chatting with your friendly local wine merchant will help you a lot.

In Italy, you can start checking out the great grape of Nebbiolo, famous in the Piedmont region and most notably in the sub-region of Barolo and Barbaresco. Like the two Rhone wines above, they can cost you plenty, but wines labeled "Nebbiolo d'Alba" or "Langhe Nebbiolo" will often encompass vineyards outside of the Barolo and Barbaresco communes, giving you something lighter in body, but more approachable in youth (which means you don't need to stick them in the cellar to evolve and harmonize).

Spanish wine's most popular export to the U.S. is wines from Rioja. Now is a great time to go for the wines with some extended oak aging. Look for wines labeled "Crianza," "Reserva," and "Gran Reserva," all of which will increase in price thanks to the amount of time spent in barrel. The great news about Rioja is that wines are always released ready to drink, needing no further aging if you don't want to stash them in the cellar.

Let's not forget the sparkling wine here, too! I'm not saying you have to shoot on up to Champagne, which is truly a delicious sparkling wine that deserves the recognition it gets. However, if you seek out "Crémant" wines, which are sparkling wines made in non-Champagne French regions the same way they are made in Champagne. A Crémant can be found for roughly half the price of a large Champagne house's flagship non-vintage wine for regions like Burgundy (Bourgogne), Limoux (Southern France), Alsace, and Loire.

If you are a Port or Sherry fan, go for a nice bottle of one of your favorite fortified wines. If you need something versatile to cook with as well as drink, an Amontillado Sherry is a nice buy here. As we approach fall, if you enjoy time in the kitchen there will be some recipes calling for a Port sauce. A Ruby Port is fiery and fruity enough to add flavor, but also a nice warming beverage on a chilly night. You can typically find an example of each Port and Sherry style for around $15. Each style also gives you a good baseline of what to expect from an individual producer if you were to venture into their other styles.

So here's what that case looks like if we take the items discussed above into account with specific products. Additionally, we will refer back to the Value Case we did earlier this week and use that as a springboard into other wines.

Marie-Pierre Manciat Crémant de Bourgogne ($23): A fine sparkling wine made from 100% Chardonnay in sustainable vineyards. Floral with orange and lemon peel aromas, peachy on the palate, and very lively with persistent bubbles. Killer value.

Weingut Loimer, Grüner Veltliner Langenlois ($19): Grüner Veltliner's peppery character is on display, with green apples, minerals, and soft herbs, along with a creamy texture. Finishes dry and refreshing! 

Dog Point Vineyard Marlborough Sauvignon Blanc ($20): We have been seeing the price of the Kim Crawford Sauvignon Blanc reach the $18-$19 price point over the last few years. For a buck or two more, it is worth your time and money to try this New Zealand Sauvignon Blanc, whose passionfruit and grapefruit character gets a boost of 

Cave de Lugny, Mâcon-Villages La Côte Blanche ($15): The thing I love about the Mâcon region is how it can be a great way to introduce you to Old World Chardonnay, while retaining riper stone fruit and tropical fruit flavors.

Fairview Cape Granite White Blend ($16): I can't help but be an advocate for South African wine. You tried the Tormentoso Chenin Blanc from the Value Case. For a few dollars more, try a white blend of Chenin Blanc, Viognier, and Grenache Blanc for a full-bodied, wildly aromatic wine experience.

Willamette Valley Vineyards Estate Pinot Noir ($25): Fresh red cherry fruit and red plums, with herbs, baking spices, and a touch of smoke. This is a great way to get introduced to an Oregon Pinot Noir if you haven't tried one before. If you have tried one, this has been a consistently good product from vintage to vintage.

Château Lanessan Haut-Medoc ($25, 2014 vintage): Bordeaux feels the impact of vintage variation more than most winemaking regions with its marginal climate. After a string of leaner, more traditional Bordeaux vintages (2011-2013), this 2014 from a solid property located in the upper Medoc peninsula gives you a wine loaded with black cherries and pipe tobacco, thyme, a touch of woody character.

Scavino Langhe Nebbiolo ($20): Nebbiolo's inherent flavors of red cherry fruit and roses are complemented by eucalyptus and tobacco. Nebbiolo can be forceful despite the pale ruby color; it is loaded with tannin and acid meant for long-haul aging, but in this more approachable version, the structural components are as intense thanks to shorter skin contact during fermentation. A great entryway to get to know Nebbiolo from a traditional producer. 

Martin Cendoya Rioja Reserva ($21): Dark berry fruit with earthiness and a noticeable oak component, which smooths out some harsh edges you can get from Tempranillo when it is young. Vanilla and a slight toffee note help illustrate the impact of 14 month barrel aging and additional time in bottle before being released to the market, ready to drink now.

Domaine du Terme Gigondas ($28): I picked this up for my birthday back in December. It is my favorite French red wine region. Neighbor of Chateauneuf-du-Pape, Gigondas is based on Grenache, with small percentages of Syrah and Mourvedre added to the blend. Gigondas has offered more stability to me in terms of quality and price, whereas Chateauneuf-du-Pape can be all over the map. Fresh blackerry fruit, violets, and Herbes de Provence, show up in this wine that I really enjoyed on my big day.

Domaine Bousquet Mendoza Malbec Reserva ($16): You got the introductory Malbec in the value case. Go back and get the Reserva, which spent 12 months in oak barrel and see what's different!

Quinta do Noval Fine Ruby Port ($17): A single estate Port (compared to a blend of estates produced by the larger companies), this is an easy one to carry in the cellar if you are a Port fan. Raspberry and blackberry fruit, but warming and well-balanced.

So total is $245. With a 10% discount and Connecticut sales tax, this is a $234.50 case, roughly twice the cost of our Value Case earlier in the week. If you had these 24 bottles lined up in your wine fridge/cellar, I think you are off to a heck of a start! Stay with me as we keep exploring. Send me feedback...let me know if you tasted ANY of these wines as I would love to know what you think.

Until next time...

Building A Case For Value

It's not that often these days where I am actively working the sales floor at the store. However in the past and when I help out on the big holidays at Divine Wine, a customer presents me the following:

"Hi! I would like to buy a case of wine, but I am not sure what I want. Can you help me?"

Yes! This is what I do. It's my livelihood. I always get excited at the opportunity to send customers home with 12 bottles of wine that (hopefully) they will enjoy with friends, family, colleagues, or just by themselves on a random Wednesday night.

Now, there is a key component to the statement above: "I am not sure what I want." In general, wine drinkers know what they like, but in this instance I get the impression that my customers are hesitant to step outside of their comfort zone. After all, they are buying a full case of wine so people are investing their hard-earned dollars in me and my recommendations. Of course if you choose to make your own choices, which you are perfectly capable of doing, I won't treat you as if you were having a touch time choosing a dozen donuts:

No matter whether you decide to choose specific wines on your own or ask me for help, I have a way for you to structure how you go about purchasing a case of wine. For today, I am focusing on the everyday/value bottles. Consider this to be the $120-$150 range when all is said and done. Keep in mind that many retailers will take anywhere from 10-20% off of a purchase of a case of wine with the ability to mix and match how you see fit. Let's dive into some things to consider when building your case from a perspective of seeking value.

Find your brands:

As much as I love to show you something from a small artisanal producer from some remote corner of France, the fact is that your larger, well-known brands will be easy to come by. Additionally, depending on the size of the retail store, their purchasing power will dictate how low they can keep prices. So you might encounter that Alamos Malbec, Blackstone Merlot, Concha y Toro Chilean red blend for a very inexpensive price already, all of which make great house wines or something you can offer a guest at a party who is looking to have something familiar. You can score some of your favorite brands for as little as $7 per bottle in some places. However...

Include some lesser-known regions and grape varieties:

Know what Corbieres is? In context of this post, who cares? Just know that some great Cinsault-based pink wine is being made here for $12.

If you are shopping at a good store offering the combination of knowledgeable and friendly customer service, chances are high that the overwhelming majority of wines on the shelves will be at minimum, drinkable and at best, very exciting. So if you see a red wine from Portugal made with Touriga Nacional for $10, grab it. A rosé from Languedoc, France made with Cinsault for $12? Get it. A South African Chenin Blanc for $10? Go for it. There are tons of examples from Italy and Spain, too. Piedmont and Tuscany get tons of love (and accompanying higher prices to match) in Italy, but Puglia, Sicily, and the Veneto regions can frequently offer you significant value. Additionally, Spain still has an incredible quality-to-price ratio, maybe the best of any country right now. There is a ton to choose from.

Find "declassified" wines from a European producer:

Naming conventions and labeling rules for wines in Europe will often refer to a geography, which is most evident in the wines of France, Italy, Spain, and Portugal. Lets say you have a producer of Châteauneuf-du-Pape, a specific wine zone in the Rhône Valley of France with a set of rules for making wine. Chances are that the same producer might make a wine from a larger area, different grape varieties than are permitted in the "Grand Vin" of Châteauneuf-du-Pape, or less stringent production rules to make a Côtes du Rhône wine, costing you a fraction of Châteauneuf-du-Pape. Côtes du Rhône is a broader geographical area with more flexibility in rules for producing wines.

Another example comes from the Loire Valley. Sancerre's white wines are made from 100% Sauvignon Blanc in the Sancerre region. However, if the wine is made from vines outside of Sancerre, or don't adhere to technical aspects like vine age or yield control, then the wine might be labeled "Vin de France Sauvignon Blanc" such as the example below from Domaine de la Perriere.

Both wines are made from Sauvignon Blanc grapes from the same property owner, but the Sancerre is costing you $25. The one labeled Sauvignon Blanc? $10. This is a great way to go value-hunting. It might take a little digging around and a bit of research, but finding this kind of information will help save you several dollars.

Don't forget sparkling wine!

Look, we can't drink Champagne all the time, nor should Champagne and other sparkling wines only be reserved for special occasions. A bottle of bubbly as part of your case is a must-have. Best of all, you can find a fruity sparkling wine like Prosecco, or you can find Cava (Spain's sparkling wine made using Champagne's process, but with native grape varieties) can often be found at a bargain. For less than $15, you can spot one of each without a problem. Then you can pop the cork anytime you see fit, because you will have a bottle on-hand and ready to go, special occasion to celebrate, or not.

Why don't we do this...let's take some of these wines and stick them in the box. Then we'll add a few more, total it up, and you will see how you can build your mixed case of goodies to take home. Prices are approximate, and I will use 10% as the case discount as a conservative estimate. These are all wines I have tried and would recommend to anyone looking for a solid variety pack case that includes many styles of wines.

Mionetto Il Prosecco Brut, $11, a simple, easy-drink bottle of fruity sparkler, great for casual parties and Mimosas.

Fonseca Twin Vines Vinho Verde, $8, Vinho Verde is a light, low-alcohol, slightly fizzy citrusy wine from the northeastern corner of Portugal.

La Petite Perriere Sauvignon Blanc, $10, this is the declassified Sancerre from above

Cantine Paolini Sicilia Pinot Grigio, $10, this Sicilian Pinot Grigio has some flavor to it, with melon and tropical fruit.

Tormentoso Old Vine Paarl (South Africa) Chenin Blanc, $13, try some Chenin Blanc as a Chardonnay alternative, plus a wine from South Africa. A region and a grape that deserves your love and attention.

Domaine Sainte Eugenie Corbieres Rose, $12, an unbelievably fruit-but-dry rose wine from southern France. Provence, for all of its delicate fruit and herbs that I really enjoy, does not have the fruit-forwardness of this wine.

Parolvini Barone Nero Veneto Red Blend (Cabernet Sauvignon, Refosco, Malbec), $12, an interesting blend that includes the native northeastern Italian variety of Refosco, which has a leathery, violet-scented character. It plays so well with the deep, dark fruit of the other two grapes, and it's not every day you see Malbec being grown in Italy.

Azul Portugal Douro Red Blend, $11, a blend of Touriga Nacional, Tinta Roriz, and Touriga Franca. All of these grapes go into Port wines, but when vinified as a dry wine, it gives you plenty of structure and fruit with a bit of smokiness.

Domaine Bousquet Mendoza Malbec, $11, there is a proliferation of Argentine Malbecs out there, and for the money Bousquet delivers so well.

Bodegas Atalaya Almansa Laya Red Blend, $10, this is a blend of Monastrell (a powerful, dense, chewy high-alcohol red wine variety), and Garnacha Tintorera (one of the few red varieties whose pulp and juice is red also).

Concha Y Toro Casillero del Diablo Winemaker's Red Blend, $10, an easy-drinking staple in the large Chilean Concha y Toro winery's lineup. Fresh black fruit, licorice, and a touch of green bell pepper.

Gnarly Head 1924 Lodi Red Blend, $10, an opulent, blackberry jam and raisiny wine that is very soft on the palate.

Total for the 12 wines is $128. Take 10% off, and that's $115.20. Connecticut sales tax is 6.35%, so that gets us to a grand total of $122.52. That puts us in the lower range of what I categorized above. You are getting a nice spread of regions and grape varieties in this, too. Keep in mind that I have also listed these in order of how you might want to taste them if you were to do an absurd 12-bottle flight!

Hopefully, this gives you a great starting point in building your own case, but as always you know where to find me if you have questions. Good luck!

Fun To Say, Fun To Drink: Muscadet

Wines from the vineyards near the river city of Nantes (pictured) are exactly what you need this summer.

It's fun to drink

And it's fun to say.

It comes from France.

It's Muscadet [moose-cah-day]!

You know that I am an unabashed fan of wines from the Loire Valley of France, and with the heat returning to the northeast, I love them even more. There are so many dry, zesty white wines and fresh, lively red wines to choose from. However, today we focus on a white wine from the city of Nantes in the western Loire whose low alcohol, light body, and refreshingly simple flavor is perfect for this time of year. Additionally, it was a wine that my two older sons absolutely loved to say when they overheard me discussing my wine studies; it's clearly fun to say for kids, but they have over a decade to go before it can be fun to drink.

Muscadet is one of the unique protected production areas in France in that it does not refer to a grape variety or a geographic region. Wines made with this name are made from the Melon de Bourgogne grape (often shorted to Melon), whose tendency toward neutral flavors was ideal base material for Dutch traders to turn into brandy. This, along with the deep freeze of 1709, led to an increase in plantings of Melon. The name "Muscadet" is believed to have come from the supposed "musky" character that Melon displayed. Perhaps earlier clones of the variety showed this funk, but in today's examples there is no muskiness to be found.

Muscadet wine is produced from an area of roughly 32,000 acres, a significant swath of land for producing one type of wine, but still pales in comparison to Bordeaux's nearly 300,000 acres. Within the boundaries of the Muscadet zone, there are more specific terroirs and names that may be appended to the name of Muscadet on a label if the wine follows the production rules.

Map of the Muscadet production zones. Chéreau Carré is an important producer of Muscadet wines Image credit: DeMaison Selections

Muscadet-Sèvre et Maine: this is the one we see the most often on the shelves; it is often the richest and most complex of all three sub-zones.

Muscadet-Coteaux de la Loire: the northernmost region, where vintage variations are noticed the most out of the three sub-zones. Coteaux de la Loire tends to be the highest in acidity of the three sub-zones.

Muscadet-Côtes de Grandlieu: this didn't receive its own sub-zone until 1996, so prior to this vineyards were producing basic Muscadet. Soils are lighter and sandier, leading to delicate, light-bodied wines with floral aromatics.

In addition, these three sub-zones can all add "sur Lie" if they use a specific winemaking technique. In order to impart a creamier texture and give Muscadet a fuller body, fermented wines will sit in a tank or vat with the spent yeast cells (called the lees) from fermentation. The cellar hands need to stir the lees, which release sugars and proteins into the wine, leading to a richer texture. Temperature needs to be kept under control and lees need to be stirred, otherwise spoilage can occur in the wine. Additionally, if lees aging goes for more than a twelve months, it can lead to "off" flavors, such as rotten eggs in the wine (Yum!), unless serious care is taken in the cellar.

Muscadet wines are natural matches for seafood. Sea scallops and raw oysters are both phenomenal with Muscadet, as are mussels cooked in white wine with garlic and herbs. Keep the seafood preparations simple,and you will be in business. The other good news about Muscadet is that it does not break the bank, even on the higher end of the price spectrum. I have four wines for you to try, all of which show a progression from delicate and easy-drinking to assertive and complex.

Château de La Chesnaie Muscadet Sèvre et Maine Sur Lie ($12): Briny and citrusy, this is an easy way to get yourself introduced to what everyday Muscadet is all about.

Château l'Oiselinière de la Ramée Muscadet Sèvre et Maine Sur Lie ($17): More defined citrus fruits, such as grapefruit and lemon zest, are complemented by a subtle floral note A softer texture than the Chesnaie, but still has some bracing acidity to keep the wine from feeling flat in your mouth.

Domaine de la Pépière Muscadet Sèvre et Maine Sur Lie Les Gras Moutons ($23): Vines are 20-60 years old, so fruit concentration begins to increase when compared to the previous two wines. The range of citrus fruits show up in this wine, but now stones and earth start to show. The texture is richer than the two as well, and this is where you begin to see what happens when Melon is grown in more specific vineyard areas with organic farming techniques.

Domaine de la Pépière Muscadet Sèvre et Maine Clisson ($28): Organically farmed, "Clisson" is the first recognized "cru", or great growth of Muscadet. Pépière stretches the limits of lees aging by going to nearly two years on the spent yeast cells. Vines ages are anywhere from 50 to 110 years old, leading to very concentrated flavors. White peaches, apples, brioche bread, and a smoky/stony character make this one of the more complex Muscadet examples out there. I highly encourage you to try this wine if you can find it!

Portugal: Killer Wines With Fierce Pride

It was just a short time ago when I released a post about a past wine dinner that was incredibly educational. The reason that concept started in our group of friends was because one of the couples was about to go on their honeymoon, and being into the great outdoors and adventure they took a trip to Portugal to celebrate. With my foray into WSET studies beginning, I was asked if I could show them some wines to look out for when they went away, maybe run an informal-but-educational tasting to make them aware of some different styles. This eventually led to us all deciding that wine dinners would be a great idea. So we had a lot of fun with this, where honestly we were all exploring Portuguese wines together; none of us had really taken a dive into this proud Iberian country that can sometimes get lost in the shuffle among France, Italy, Spain, and Germany in the Old World wine hierarchy.

Portugal has records showing the first wine production to take place in this area sometime around the 5th century, B.C. By the time trade with England opened up with the signing of the Methuen Treaty in 1703, Portugal had already begun a system of demarcating quality vineyards and production zones, roughly 200 years before France even began passing laws to protect well-regarded wine production areas. Further south in the Dão region, they had even begun outlining demarcartion guidelines as early as the end of the 14th century. Wine has been taken seriously here for a long time.

However, the Colonial Era right through the 20th century saw complex waves of political and economic strife. With international trade all over the map as far as relationships went, Portugal could always count on their native grape varieties having already adapted to its diverse soils and climates. Grapegrowing was easy to some degree since Portugal never really absorbed the well-known Cabernet Sauvignon, Merlot, or Chardonnay. However, remote inland areas lacked in the winemaking equipment necessary to produce good wines. Once Portugal was admitted to the European Union in 1986, grants for technology upgrades, most notably temperature-controlled stainless steel fermentation tanks, led to improvements in winemaking and its quality of its dry wines. By the time the 21st century arrived, we were well on our way to having more Portuguese dry wines to choose from. Portugal had emerged from all of the chaos as a serious Old World producer of awesome wines; with the reliance on native varieties that lack name recognition to the wine-drinking masses, Portuguese wines were (and still are) a fantastic value.

As you know, I already published a Port cheat sheet for you here at Flight School back in the wintertime, but we have yet to discuss the dry wines of Portugal, something that is very important for you to know about as a wine consumer. Here's the thing...I would bet that a good percentage of you have never heard of some of these grape varieties used: Aragonez, Touriga Nacional, Antao Vaz, Encruzado, Jaen, and Alfrocheiro are just a handful of the cornucopia of native grapes used to make fine dry wines. That said, the warmer southern regions of Portugal have lowered their resistance to international varieties and have started to make some interesting blends, particularly with red wines, where a local variety joins up with an international one. For instance, this is one of the first such wines I can remember tasting:

The combination of Aragonez (a.k.a. Tempranillo), Syrah, and Touriga Nacional (the great grape of Portugal) results in a dark, spicy, savory wine that is also easy on the wallet.

While Port labels don't typically tell you the proportions in a blend, the dry wines do just the opposite. There is greater transparency to help you get to know some of these grapes and understand what to expect in that bottle. Am I going to list them all here for you today? No, but there are some grapes that take on greater significance than others internationally, and simply trekking to a different part of the country leads you to a new array of varieties. Here are the regions of note you are likely to find on the shelves here in the U.S.

Vinho Verde:

In its simplest form, this is a low-alcohol, slightly fizzy wine that is easy to knock down on hot summer days. The majority exported is white, made from Loureiro and Arinto (a.k.a. Pedernã) grapes, creating a lemony, green apple-y dry wine that can be had for less than $10. A fuller-bodied non-fizzy example is made from Alvarinho, and will be labelled as "Vinho Verde Alvarinho," which will raise the price bracket to $12-$18. Some rosé is exported and tiny quantities of red wine make it to us, both of which have the fizz.

Douro:

This is the valley of greatest significance, as this is where Port wines are made. With respect to dry wines, all of the Port varieties are available, but instead of stopping fermentation to make the wine sweet, all grape sugars are fermented dry. The bulk of what we see is red, with Touriga Nacional leading the way, complemented by Tinta Roriz (a.k.a. Tempranillo), Tinta Barroca, and Touriga Franca. In the best vintages, you will find more Touriga Nacional in the blend (which also typically dictates when a "Vintage" is declared for Port wine). Since production of Port wine is limited by the government, any surplus is fermented into dry red wines. Seek out the Douro red blends from the years 2011, 2007, and if you are lucky, 2003 and 2000...these are all years where Vintage Port was declared. Wines can show a range of styles from fresh and fruity to deep and savory. There is also an increasing amount of white wines becoming available.

Dão:

The Dão region has been fighting with the Douro over who gets to claim origin of Touriga Nacional, the highly-structured, ageworthy grape variety packed with bold aromas and dark fruit flavors. Dão tends to use more varieties outside of the Port grapes used by the Douro, but any chance to showcase its style with Touriga Nacional is welcomed. The two most common grapes I encounter are Alfrocheiro (a berry-scented variety which retains acidity well in the heat of the growing season) and Jaen (a rustic, blueberry/cherry flavored grape that performs reliably well in Dão). I also need to draw attention to the white wines made from Encruzado, which is a citrusy and very floral wine with body and richness that will allow further development of honeyed notes when aged in bottle. I look at this as the Portuguese answer to Riesling, but with fewer sweet examples. 

Bairrada:

Bairrada is an important area for Portuguese sparkling wines. Fernão Pires (a.k.a. Maria Gomes) is the main grape used, but Arinto (from Vinho Verde above) is also included among several other varieties. Fernão Pires can taste of just about any citrus fruit with an earthy/ash quality the shows up, particular in the non-sparkling wines. Red wines often include Baga, which reminds me of France's Carignan in some ways. When not taken care of in the vineyard, wines made from this grape can be overly acidic and tannic with very little fruit. Older vines given more attention are capable of giving you wines with dark plum fruit, smoke, and pipe tobacco. Baga combines well with all of the Douro and Dão varieties above, giving the winemaker a large palette of choices in the winery.

Alentejo:

Antao Vaz, Arinto, and Viognier combine to make a fruity and aromatic wine with plenty of tropical fruit and richness.

This is Portugal's most important region for experimentation as international varieties are increasingly included in both white and red blends. It's plenty warm in this southern region, so just about any grape will ripen reliably. Here, the grapes of all of the regions above (except Vinho Verde) are used in conjunction with many red varieties and a handful of white. These are often tasty and inexpensive when you are looking for something a little different. Any time these international varieties infiltrate the wine, you will see the label marked as "Vinho Regional Alentejano."

Aragonez, Syrah, and Touriga Nacional create a boldly-flavored, spicy, full-bodied wine that will be a winner with any animal protein you toss on the grill.

I have long been impressed by Portugal's commitment to their native grape varieties; they all offer so much in the way of aromatics, fruit, and earthiness with an edgy character that makes the wines taste distinctly Portuguese. I hope I have given you some good reasons to grab a few bottles of Portuguese wines the next time you head out to your local wine merchant. There will be more to come as I dive into specific regions and grape varieties, but this mini-guide should help you get started if you didn't know where to begin. Cheers to the start of a great week!

Supporting information credit goes to Wines of Portugal.

Drinking Through Disney: Pacific Northwest Edition

For all of the exploration we love to do as we roam the Disney parks, we are also hotel nerds. Even if we aren't staying at a different resort each time, we still enjoy visiting them, especially for dinners. We know that all of the restaurants are going to be kid-friendly, but when we go to one of the higher-end places as a treat, we wonder how three young boys who have been dragged all over the place are going to respond to having to sit for a while as their parents enjoy a delicious meal. Fortunately for whatever reason, every time we have gone to Artist Point at the Wilderness Lodge, it seems to always go extremely well.

That is just one of many reasons why we like to eat dinner at Artist Point every time we go down to Disney World for a visit. The theme here is Pacific Northwest cuisine with sustainable and organic ingredients. Additionally, they have quite the wine list (I feel like I say this frequently, but the restaurants in Disney have unreal adult beverage inventory). Since I can easily feel overwhelmed by the sheer amount of choices available to me, I went for the Taste of the Pacific Tasting Menu. With wine pairings, which I added on, the whole experience runs you a cool $100 (or two Disney dining meal credits).

If you are having a hard time choosing a bottle, the by-the-glass selections are also enjoyable, quality examples of the styles of Oregon and Washington wines. The Greatest Wife In The World chose the Argyle Brut, which is in the running for favorite New World Sparkling wine.

The customizable Taste of the Pacific menu. My selections: Duck Ragout, Land Greens Salad, Aged Buffalo Strip Loin, and Vanilla Bean Crème Brûlée. They throw in the Friandise as a second dessert, which has tasty little fruit jellies and chocolate lollipops.

I was given a glass of Domaine Ste. Michelle Brut to start. After sweating out in the parks and rehydrating with water, a refreshing glass of bubbly is always welcome. Light, yet creamy, it had simple apple and citrus flavor that primed the pump for me to stuff my face. Chateau Ste. Michelle is easily the largest winery in Washington. Additionally, they own many other brands under "Ste. Michelle Wine Estates." Some you may have seen before include 14 Hands, Columbia Crest, and Stag's Leap Wine Cellars.

After that, my Duck Ragout came out with a glass of Sokol Blosser Pinot Gris. For a long time, my only familiarity with the winery was in the form of their Evolution White Blend, a wine stew of roughly a dozen grapes that makes for a lush, golden, easy-drinking wine. Sokol Blosser's Pinot Gris also has some of the richness I experienced with the Evolution blend, but the finish is much drier, with a green fig and citrus fruit going on in it. When tasted with the Duck Ragout, a noticeable floral aroma came out, almost like chamomile or honeysuckle. I also tried this with the Land Greens Salad, and that released a peachy flavor that complemented the, uh...peach in the salad! Normally, pairings don't work that way, but in this case it did.

After that, it was time for Buffalo Strip Loin, which I had to prevent the six-year old from taking away from me. The pieces I was able to have went well with the Roco Gravel Road Pinot Noir that I chose over the Waterbrook Malbec. While it would have been interesting to try a Malbec from Washington, I was feeling Pinot Noir today and rolled with it. I'm sure the fuller body and sturdiness of the Malbec would have been wonderful, but the Roco offered a fresh blackberry flavor and peppery spice that came out in this pairing that I really liked. This was a great first-time experience for me with a product of this winery.

Finally, it was time for the desserts to come out. Let me tell you this: I am not a sweet/dessert wine drinker, except for Port or Madeira in the wintertime. However, when I sampled the NxNW Riesling Icewine (sorry, not pictured) with the Crème Brûlée...my goodness! This may have been the best food and wine pairing on the list, and one of the best ones I can remember. It was an explosion of apricot, mango, and kumquats (Yes, kumquats. Normally, I stay away from unusual fruits as a wine descriptor, but that's exactly what I tasted!). NxNW is a brand from King Estate, whose Pinot Gris we will never refuse. I was so full, I didn't care that the children wanted to steal my second dessert.

By the way, this could easily be in the category of "If It Grows Together, It Goes Together" as this was a classic illustration of how Pacific Northwest cuisine works so well with its wines. I can't recommend Artist Point more to you. The service was fantastic (as Disney tends to be anyway), but our server was also sharp and new his stuff when it came to the wines. Hopefully if you are making the trip to Disney World, you get this place on your dining to-do list.

Fun To Say, Fun To Drink: Aglianico

These past few days here in the northeast have felt very autumn-like; long pants and/or fleeces in mid-to-late July aren't out of the question for a day, but for several days? That's a little excessive and it's keeping the beaches quiet here in New England. All of those zesty, light and fresh white and rosé wines I have been sharing with you suddenly don't seem too appealing.

So today's installment of Fun To Say, Fun To Drink takes us to Southern Italy, which has felt the influence of Greece since the 8th Century, B.C. Present-day Southern Italy was referred to as "Oenotria" by the early Greeks, whose meaning refers to the sea of vineyards they encountered when arriving here. As a result, there is a rich history of native Italian vines, along with those Greek in origin and the one we focus on today is called Aglianico [ahl-YAH-nee-ko].

RIP, Denis Dubourdieu. The wine world lost a dude who made a major impact in Bordeaux's winemaking, and who had a global understanding of viticulture and winemaking, including his reverence for Aglianico.

The late Denis Dubourdieu, legendary wine producer and Professor of Oenology at the University of Bordeaux, referred to Aglianico as "probably having the longest consumer history of all (grape varieties)." During the height of the Roman Empire, references to the red Aglianico were made in the works of Pliny the Elder, where the grape was part of the ancient wine called Falernian, which may have included the white grape Greco. Aglianico was consumed by military commanders, scholars, and nobles, whose vines thrived in the volcanic soils of the Campania and Basilicata regions. What was it about Aglianico that was so appealing, even a couple of millenia ago?

From a more modern standpoint, let's take a look at what Aglianico is. It is a grape rich in structural components; high in acid, tannin, and deep, dark fruit concentration. Aglianico also shows a smoky/savory quality that adds an extra distinct layer of complexity. As great as the Nebbiolo-based wines of Barolo and Barbaresco or the Sangiovese-based wines of Tuscany are, they can't give you the flavor and aroma combination you get from Aglianico (of course, you aren't getting the immense structure of Nebbiolo or the leathery/earthiness of aged Sangiovese, but that's another story for another day).

Additionally, if Nebbiolo is the great grape of the north in Barolo and Barbaresco, and Sangiovese rules the center of Italy with Brunello di Montalcino, Chianti Classico, and other Tuscan regions, Aglianico is king of the south, most notably in Taurasi in Campania. These regions all contribute to their signature grape variety's ability to age for decades in the bottle. Of course, if you aren't looking to spend tons of money or wait several years for the wine to hit its optimal drinking point, Basilicata's only DOCG-level wine, Aglianico del Vulture, represents a better entry point for the grape. Vineyards are situated right up against an extinct volcano at Mt. Vulture in what is quite the dramatic landscape. Many examples of Aglianico del Vulture can be found for less than $20.

Despite southern Italy having many economically improverished parts of the country, places like Basilicata are capable of producing wines fit for kings and queens. Image credit: Wine Spectator

While the overwhelming majority of Aglianico comes from these southern Italian regions, you can also find some examples in Australia and the American Southwest, notably Texas and Arizona. The common link among these winemaking regions? Hot, sunny, dry weather during the growing season. Without the sun and heat to ripen Aglianico, it would taste aggressively harsh and bitter with green leafy flavors instead of the ripe black plum and black cherry flavors that it should have.

The good news here is that there are some high-quality examples out there for you to try. I have never sampled any of the Aglianico wines outside of Italy, so I haven't included any below. However, if you do see some in your travels, give them a try. In the meantime I have these three that are worth seeking out.

Terredora di Paolo Aglianico Campania ($17): Here is a great way to get introduced to the Aglianico grape. This winery has always produced steady examples of native grape varieties throughout the south, and this wine is no different. Very approachable with gentle tannins and some red raspberry flavors and violets on the nose.

Tenuta del Portale Aglianico del Vulture Riserva ($20): Very ripe black cherry fruit with anise, nutmeg, black pepper, and earthy notes. This wine spent two years in barrel, as noted by the "Riserva" on the label. This is released ready to drink on purchase and needs no further cellaring, but if you wish to do so, you can for a good 5-7 years.

Donnachiara Taurasi ($30): Packed with blackberry fruit, mushrooms, earth, and smoke, this intense and structured Taurasi is a great deal at this price. Chewy and full-bodied, if you have the patience to let this evolve in the bottle for a decade, you will be rewarded. If you don't have that kind of time, this is very enjoyable now...just give it an hour or more to breathe and open up.

What Is New Zealand's Second Act? It's On You To Decide.

In our house, Sauvignon Blanc is our front-runner for our go-to white wine. We have not met a world winemaking region or style of Sauvignon Blanc that we did not enjoy to some degree. Yes, we have long been champions the Loire Valley of France, with one appellation situated squarely at the top of the list. We have found plenty of examples from Bordeaux, California, Chile, and South Africa that we like, but there is a remote part of the globe whose Sauvignon Blanc makes a great case to be invited to the party at all times: New Zealand.

While the oldest vineyards in New Zealand only date back to the 1850s, it wasn't until 1979 when Montana Wines (known to you today as Brancott Estate) produced a Sauvignon Blanc that was accepted by many wine critics as being a high-quality, unique expression of the grape variety. It was pungent and aromatic with the zesty acidity found in the European style, but there were also tropical and exotic fruit flavors accompanying the "green" aggressiveness typically associated with Sauvignon Blanc. It became an instant hit with its overt fruitiness that appealed to the international palate, and the arrow has never pointed higher in the trend of New Zealand Sauvignon Blanc.

Tamatoa (voiced by New Zealand native Jemaine Clement) know that while Sauvignon Blanc is the "shiny" grape variety, don't forget about the others offered by New Zealand's wine producers! Image credit: Disney Wiki

With that being said, Sauvignon Blanc makes up 72% of New Zealand's wine production and 86% of its export market. When I read these figures, it made me wonder what the future holds for the New Zealand wine industry. With so much riding on the success of one grape variety, is that going to be sustainable, or is New Zealand in desperate need of a second act, just in case the fortunes of Sauvignon Blanc go south? Let's take a look at some of the other grape varieties that New Zealand is working with these days and begin to dive into what else New Zealand can offer us.

Pinot Noir:

While sitting at a distant second place in the pecking order, Pinot Noir (9% of total production) is being groomed to be the next great grape in New Zealand. Marlborough, the region that has become synonymous with New Zealand Sauvignon Blanc, has the most plantings of Pinot Noir in the country. However, some of the greatest potential is being discussed further south on the South Island in the Central Otago region, where it is cooler and more mountainous, but the sunny days are what becomes key to Pinot Noir's success. On the fruitiness scale, in general, I put most New Zealand Pinot Noir in between Burgundy (earthy and structured) and Oregon (fresh red berry fruit and vibrant acidity).

Chardonnay:

Hey, just about any winemaking region in the world has plantings of Chardonnay. It can express itself in so many ways, take to different levels of oak treatment, and pair with a wide range of foods. In New Zealand, Hawke's Bay and Gisborne, two coastal regions on the warmer North Island, are making some shimmering examples of delicate, well-balanced Chardonnay. There are even some good ones coming from Kumeu, all the way up north near the city of Auckland, that display very rich, nutty flavors that I would put up against some California expressions any day.

Pinot Gris, Riesling, and Gewürztraminer:

The aromatic Alsatian white varieties show excellent potential, too. Pinot Gris isn't as full bodied as it is in Alsace, but does have a silkiness that is very fruity (think golden apples and peaches here) when grown up on the North Island. On the South Island, Pinot Gris expresses itself bright and zesty with citrus fruit flavor. New Zealand Rieslings, mainly from the South Island, have peach and apricot prevailing further north on the island. As you make your way to the Canterbury region and even Central Otago, you get these lime/green apple notes with a lightning bolt of acidity that is tempered by a touch of sweetness. Gewürztraminer shows the typical floral/tropical fruit profile as it does in most parts of the world working with this grape. However, it is not as intense coming from New Zealand; instead I notice a fresh ginger spiciness tends to show, which I really enjoy.

Bordeaux-style Red Blends:

The typical Bordeaux recipe has been Cabernet Sauvignon and Merlot. With New Zealand's South Island being to cool to ripen these varieties, the North Island (and most notably, Hawke's Bay) is going to be warm enough to allow these grapes to thrive. Merlot has been more successful than Cabernet Sauvignon, in general, and acidity is quite noticeable to go along with the red berry and cherry fruit and a touch of herbaceous notes. There aren't a ton of these available at the moment, but don't be surprised if you start seeing Merlot-Cabernet blends on your shelves soon.

Syrah:

Produced in very small quantity, but slowly making it to the U.S. market, Hawke's Bay has some vineyard area devoted to making lean, fresh blackberry-scented, floral, and peppery wines from Syrah grapes. It's a different style from what you might be used to in France, Australia, or the other regions in the Southern Hemisphere, but it is uniquely savory. As winemakers work more with the grape, expect more examples to slowly appear in your stores.

So what will it be that supplements Sauvignon Blanc in New Zealand? Well, the truth is that it is you who will decide what the future holds. The reasons you read this blog is because, like me, you enjoy exploring wines that may not be in your traditional comfort zone. I have a flight of New Zealand wine that you should get your hands on. The more you expose yourself to different styles, the easier it is to give feedback to your retailers, who can then keep bringing in interesting wines like the ones below. Help shape the fortunes of the next great grape of New Zealand...but of course, keep reaching for the Sauvignon Blanc in the process (it still tastes really good, too!).

Kumeu River "Kumeu Village" Chardonnay ($18): 25% of the Chardonnay juice is fermented in barrel while the bulk of it is done in stainless steel. A small amount of oak treatment afterwards rounds the wine a little bit, so acidity isn't super-high. You are left with a wine tasting of lemon curd, peaches, green figs, and hazelnuts. Delicious with a white fish stew.

Lawson's Dry Hills Gewürztraminer ($19): Medium-bodied with plenty of tropical and exotic fruit, along with the ginger aromas and flavor I discussed above. Acidity is higher in this one than, say, something I would taste from Alsace. This is great with a red curry duck or pork dish.

Matua Marlborough Pinot Noir ($17): Matua is a well-known winery, who has a great way to introduce yourself to this style of Pinot Noir. Fresh and vibrant with red berry fruit and a touch of savory earthiness. 

Drinking Through Disney: Club Cool Edition

Today's Drinking Through Disney taps the brakes on the eating and drinking blitz through the parks and the hotels. Don't get me wrong...I love all that Disney World has to offer when it comes to food and beverage, but you have to come up for air every now and then. Additionally, if you are racing through the parks trying to hit all the rides you can in the searing Florida sunshine, chances are high that you are getting worn out.

One of the best ways to help chill yourself down while you are at Epcot is to stop into Club Cool, a soda shop featuring soft drinks from around the world. Anytime we went from Future World to the World Showcase and vice-versa, we brought the kids here to recharge the batteries.

Club Cool has multiple stations of eight different drinks to try; the selection changes every so often, but here is what the taps looked like when we visited last month:

The sodas on display feature a wide range of styles, sweet and fruity to bitter yet refreshing. Starting at the left, the Beverly is an Italian clear bitter soda that will get your appetite going before you start eating through World Showcase OR help you digest everything you just ate at World Showcase. It's a wake-up call for your system that has the most medicinal impact of the eight sodas. This was one of my favorites.

Fanta is a well-known worldwide brand of soda, and both Greece and Thailand were represented. If you are trying to scale back on the caffeine, the pineapple Fanta is a great choice; it certainly has a sweet taste, but it is very lively. Thailand's tropical melon soda has a similar sweetness/fruitiness profile of the Greek version, but with a more exotic flavor.

Japan's VegitaBeta is actually more of a juice than a soda, but the bright orange elixir was very flavorful. It has a combination of apricot, passionfruit, and carrots that acted as a restorative for me as it was not overly sweet and the fruit/vegetable combination tasted great together. Another favorite of mine.

South Africa was represented with Bibo, which was released within the last 20 years. There are many flavors of juices produced by this brand, but the one being dispensed on our trip was tasting like very sweet strawberries. Next is Zimbabwe's Sparberry, which is a raspberry cream soda. It has a deep red color that smells very fruity with vanilla tones.

The last two represented South America. Inca Kola is a fruity-earthy Peruvian soda that has a candylike sweetness. The Guarana Kuat is based on Guarana berries in Brazil, which turns into a maple syrup/caramel flavor that doesn't finish sweet...it finishes clean and dry with a tropical fruit flavor.

So remember this...a trip the Disney is a marathon, not a sprint. Take a break at Club Cool for a few moments before pushing through to your next FastPass or dinner reservation.

Fun To Say, Fun To Drink: Soave

Going by the intro picture above, you can clearly tell that while I really enjoy researching and presenting wine and spirits to you, I also don't take myself too seriously. You know that I will go for the obvious pun every now and then, and today is no different. For you teenagers of the 1990s, you know this artist as Gerardo, the constantly shirtless flash-in-the-pan rapper who blessed us all with the smash hit, "Rico Suave." You may be asking yourself, "Tony...what is wrong with you? How are you going to work this into a meaningful wine discussion?"

Actually, Gerardo's brief popularity may have played a part in reversing the fortunes of a wine region teetering on the edge of irrelevance in the United States. You see, the northern Italian wine zone of Soave (so-AH-vay) was once a major hit in this country thanks to the marketing of Bolla after World War II. By the 1970s, Bolla's TV ads for its Soave (a white wine) along with its red counterpart Valpolicella were everywhere.

Here is a pause for you to go click the link above to see for yourself. These things are pure gold. This one is also fabulous in all of its 1970s glory.

The wines gained a reputation for being bland, flabby, and flavorless, but they were inexpensive and easy to knock back in quantity, leading to it being the top-selling brand in the United States in the 1970s. However, as quickly as Soave rose to the top, it fell out of favor just as fast thanks to Pinot Grigio's ascent. When our bare-chested heartthrob's one-hit wonder was released in 1991, I have no facts that suggest Soave producers saw that as a wake-up call to restore its good name (which it always had locally), but I'm just sayin'! Maybe it forced them to take a hard look at how they were going to continue doing business in their export markets.

Soave's Production Zones, for your educational amusement. Image credit: Casa del Vino

Above: smurf-hating wizard Gargamel. Below: nutty and textured Garganega. Try not to confuse the two.

With that said, some revisions were made in Soave's classification system in the early 2000's. Distinctions were made within the large Soave region (originally given an official appellation in 1968), which had grown from 2,700 acres in the 1920s to over 14,000 acres. The "Soave Classico" region, the traditional heartland for making this style of wine, was restricted to the hillsides, which led to better-quality wines than those wines made from grapes on the flat, fertile plains (where a lot of the cheap 1970s stuff came from). A grape called Garganega (gar-gah-NAY-gah), a thick-skinned white grape whose texture resembles Chardonnay, must make up at least 70% of the blend, while Trebbiano di Soave and/or Chardonnay makes up no more than 30% of the blend. Other local varieties, such as Friulano and Cortese, can be included in up to 5% of the blend.

"Soave Superiore" follows similar rules as Soave Classico, but Pinot Bianco can be used. Even though many vineyards from the Classico region are used to make Superiore wines, some do extend outside the Classico region, but are located on hillsides that lead to good quality wines. These wines are labelled as "Soave Colli Scaligeri;" you may not see this often, but I am just preparing you in case you encounter it in your wine explorations. This region was named "referencing the hills around Verona that used to belong to the noble Scaligeri family that were Lords of Verona for many years." [Source: The Oxford Companion to Wine, Third Edition] There are also sweet, late-harvest versions called "Recioto di Soave," which I honestly have not experienced much, but probably should place that on my to-do list.

Bolla and large cooperative wineries own a significant percentage of business here; they make up at least 90% of all Soave production. The good news is that quality is so much better than it once was. Cantina di Soave is one well-regarded cooperative that makes many brands, but universally produces easy-drinking, but flavorful, wines. Smaller, family-owned wineries generally produce more expensive wines, but they will have additional layers of flavor. Acidity is not as high in Soave wines as they are in many other Italian white varieties, so the wines generally feel softer on the palate. No matter which way you go, Soave is great with seafood with its aromatic, citrusy quality; I find herbed mussels, clams, and scallops, or anything with pesto sauce, to be fine partners for Soave wines. Soave Classico tends to show a nuttiness to it, almondy in fact, so an almond-crusted sturdy white fish will work nicely with it.

So go ahead...put on your Z. Cavaricci pants while blasting "Rico Suave" and thank the guy who ushered in a Soave Renaissance (at least in my own mind) by trying these wines. All are meant to be consumed within a year or two, so find the latest vintage you can.

Rocca Sveva Soave Classico ($15): A great way to introduce yourself to this style of wine, Rocca Sveva is made by Cantina di Soave from 100% Garganega. The Rocca Sveva has honeydew, grapefruit, and Granny Smith apple flavors; this is a leaner, style with more acidity, but this will be very refreshing on a hot day with lighter foods. A great Pinot Grigio alternative, a piece of proscuitto on crusty bread is all you need with this wine.

Inama Soave Classico ($17): Another that is 100% Garganega, Inama has long been a choice that I offer those looking for the Chardonnay alternative. This is not as fruity as the Rocca Sveva, but does have a white peach/nectarine thing going on among the range of flowers on the nose and minerals/almonds on the palate. There is a silkiness to this wine that I enjoy with texture of scallops.

Cantina Prà Soave Classico "Otto" ($22): A full-bodied expression of Garganega, Grapes come from vineyards with 30-60 year old vines, leading to intense fruit concentration. The Otto has lemons, golden apples, apricots, plenty of floral aromas, and a wet stone flavor (yes...wet stones!), with a long-lasting nutty finish.

If It Grows Together, It Goes Together: South Africa Edition

Long, long ago, in a time period seemingly far, far away, The Greatest Wife In The World arranged wine dinners with her friends from college, accompanied by husbands. It was a great reason to get together when our busy lives took us in so many directions. The common link among us all was a love of food and beverage, as well as open-minded exploration of our tastes and preferences.

The group would agree on a winemaking region anywhere in the world to showcase. The host site would prepare the main course based on the cuisine of this chosen region, while the other couples brought an appetizer and a dessert. My job, no matter who hosted, was to choose wines to pair with each course and present them. This was great for me as I was just diving into wine school, and our friends were able to help me study through practical application...all of whom were very happy to oblige.

So one day we got adventurous, testing our culinary and sensory limits with a South African-themed wine dinner. Now, we were all good-to-great home cooks, but we have never taken a dive into a culture as distinct as South Africa when it comes to food and wine. A fun challenge was upon us!

Also note that The Greatest Wife In The World and I had a not-so-awesome experience with South African wine the first time we tried it. Back in the early 2000s, South African wines were not widely available, and quality levels were all over the map. I can't remember for the life of me who the producer was, but we picked out a wine made from the Pinotage grape, a red crossing of the Burgundian Pinot Noir with the Rhône variety Cinsault (known as "Hermitage" in South Africa).

(Editor's Note: Educational tangent coming up, just in case you need a quick and dirty overview of the Pinotage grape variety.)

The creator of Pinotage, Prof. Abraham Perold

In 1925, Professor Abraham Perold came up with the idea of this crossing to help Pinot Noir thrive in South Africa as well as Cinsault already did. Early versions of this wine, including the one we tasted about 15 years ago, often smelled of nail polish remover and bananas; ours actually tasted like bacon-flavored Band-Aids with no fruit whatsoever. It was one of the few wines I ever poured down the drain. When we did this wine dinner circa 2010, we knew the signature variety of Pinotage had to be included. Maybe it would be different this time around. Besides, are we really going to let one rough experience prevent us from trying it again?

I chose a bottle of Southern Right Pinotage from Hamilton Russell Vineyards to go with our main course; our hosts prepared spiced grilled lamb skewers with a side of South African yellow rice with raisins. I had been given some encouraging data that this was going to be much better than what I tasted several years prior. Pinotage is just going to be an unusual wine that will be polarizing for a crowd. I was able to taste some berry fruit, but I still noticed the somewhat aggressive acidity and tannin when sipping it on its own after opening the bottle. Others in the group enjoyed that structural sensation, while the remainder (including The Greatest Wife In The World) did not really care for it.

South African yellow rice: a key to unlocking the fruitiness of Pinotage. A match made in heaven with the Southern Right Pinotage (below). A solid recipe can be found here if you want to give it a shot! Image credit: Allrecipes.com

When the love of my life excused herself from the table to change our son's diaper, she returned to hear a chorus of oohs and aahs from all of us. We all informed her that she had to try the Pinotage with the food. She thought we were all messing with her, trying to get her to drink a wine she wasn't too pleased with. However, after a little nudging she gave it a shot with the lamb and the rice...and she was in agreement with the crowd.

This experience could not have been a better lesson when it comes to food and wine pairing; if the wine grapes and the food grow together, chances are they will go together at the dinner table. The Pinotage's acrid aspects (more prominent for some than others) dissipated and the wine was bursting with raspberries, cranberries, pomegranates, and just about any other red fruit you could name, along with wild herbs. Of particular note, the yellow rice (made with turmeric, ginger, a little sugar, and raisins) brought out a range of spices in the wine along with the red fruits. The gamey, wild flavors of lamb were tamed a little when wine was consumed along with it; I remember noticing a pronounced cardamom spice. It was stunning.

Intense, exotic, pungent aromas and flavors in food need wines with a lot of character. With South Africa possessing an enormous spectrum of spices in its cuisine, their wines are designed for just that, along with any smoky flavors developed from grilling your animal protein of choice. Aromas are frequently intense, fruit flavors are ripe, but not as opulent as many New World examples; there are other herbaceous, savory, and floral notes accompanying the fruit that give an Old World/European feel to the wines.

Here are three wines that will help you get to know South Africa a little more.

Tormentoso Chenin Blanc ($13): When I first opened this, the aromas made me think of a Loire Valley Chenin Blanc, with peaches, apricot, herbs, and earthy tones on the nose. On the palate, it was a different story. This was all tropical fruit (papaya, pineapple, and mango). The pineapple even tasted like it was candied!

Charles Back Fairview Pinotage ($15): If you ever need a way to get comfortable with the Pinotage grape, here is a good way to do it. The Southern Right we had at the dinner was delicious, but it pushes the $20 mark. For $5 less, Fairview gives you raspberry, fresh thyme, black pepper, and a slightly smoky finish. The tannins are gentler than what is typical of Pinotage in this expression. No bacon-flavored Band-Aids in this one, for certain!

Stark-Condé Stellenbosch Cabernet Sauvignon ($19): The Stellenbosch region of South Africa is similar to California's Napa Valley, where Bordeaux varieties rule the vineyards. It tastes like blackberries dipped in dark chocolate, with some English Breakfast tea and woody notes, backed up with just enough acidity to keep the wine balanced.

Drinking Through Disney: Disney Springs Edition

Well, it's Friday and it means you might be looking for some ways to enjoy a few cocktails/brews/grape juice/whatever for a summer weekend. This also means it is time for Drinking Through Disney, as I have more fun adventures to share from the epic family vacation. In today's installment, I take a dive into the Artist Formerly Known As Downtown Disney: Disney Springs.

When you need a break from the parks, this is where you go to shop, eat, drink, and catch shows. Cirque du Soleil, AMC movie theaters, bowling, and several bars are scattered about the area; the later it gets in the day, the more this place becomes the playground for adults. That being said, there is enough to do with the kids. The Lego store goes over very well here for the boys (maybe a little TOO well), as does the music playing. Additionally, when you aren't looking for booze, getting a shake at the Ghirardelli Chocolate & Ice Cream Shop is tremendous.

Loch Ness Monster made of many choking hazards for little ones, Disney Springs.

With all that being said, the only thing we followed in that last paragraph was a stop at the Lego store. We also visited Disney Springs the day we landed in Orlando on Father's Day. The reason? We were excited to go eat dinner at Rick Bayless' Frontera Cocina...and grab Tequila-based beverages. The Greatest Wife In The World and I absolutely love Rick Bayless' recipes. We have his cookbooks. His classic Margarita recipe is our standard house Margarita. We expected great things here, and it delivered on (even exceeded) our expectations.

It all starts with the drink menu. Among all the other places we dined, this was the most difficult place to make decisions. Just look for yourself...Frontera's killer salsas with chips would be fine with just about any of these. I mean, there is even Mexican wine on the menu! Details on Bodegas Monte Xanic are here, and it was very tempting. In the end, how could I refuse the Premium Tequila Flight? When our server brought the flight out, she asked if I knew how to drink the Tequila. You mean just drinking these with my mouth is not an option?

Premium Tequila Flight (L-R): Avión Reserva 44 Extra Añejo, Clase Azul Reposado, Casa Dragones Blanco. Tomato juice, lime, and salt included.

For The Greatest Wife In The World, she was all about the La Cava Avocado Margarita, and my goodness...look at this thing! It tasted even better than its appearance. We'll be trying to replicate this one for years.

The bulk of a La Cava Avocado Margarita and what remains of the hibiscus salt rim.

Clase Azul Tequila Reposado ($80). You are not just paying for the spirit inside, but also for this beautiful ceramic bottle.

Oaxacan red chile chicken for me, Carnitas for her, and who cares what the kids ate (although the toddler cleaned up all the salsa). Seriously, though, it was difficult to make a choice. I found the food here to all be very reasonably priced for a Disney property restaurant with a well-known chef's name attached to it. I was happy with my Tequila flight...it was outstanding. The Casa Dragones has citrus and apple flavors, but surprisingly had enough body and texture to it along with a peppery kick on the finish; it is one of the few white Tequilas I could drink on its own. The Clase Azul, aged eight months in barrel, showed pronounced agave character but was complemented by vanilla and toffee, along with a saltiness on the finish. Those flavors developed from the barrel didn't take over the Tequila, which is exactly what I look for with aged Tequila. The Avión 44 was a real treat, as I don't get my hands on much Tequila with extended aging; this example went nearly 44 months in barrel. This tasted like toasted walnuts, ripe mango, coconut, vanilla, and the entire range of baking spices (cloves, nutmeg, cinnamon, etc). There was still just enough agave character to know that this was Tequila, though it was bordering on whiskey-like. No matter...it was still awesome.

If you plan to recreate this flight at home and buy your own bottles, be prepared to spend for it. The three bottles together run you approximately $300 ($70, $80, and $150 respectively, but if you have some money burning a hole in your pocket and you are a Tequila fan, these are all worth picking up. Besides, it is still cheaper than jetting to Orlando and staying at Disney World to make this happen. Heading to Disney Springs and Frontera was not just a great start to the trip, but a wonderful Father's Day with the family that day.

Fun To Say, Fun To Drink: Teroldego

Just over five years ago, our family left the great state of New Jersey to come to where we are now in Southeastern Connecticut. As you know, I spend some time helping out at a local wine and spirits shop, where I have been given an excellent platform for developing my presentation skills with several classes and casual tastings. The stars aligned perfectly for me as a professional drinker.

However, our short time near in the Pine Barrens helped to lay the foundation for where I am today. The moment we left Pennsylvania for New Jersey, I was taking the WSET courses on the fast track. When an opportunity came to start getting some practical experience in the wine industry, I hooked on with Passion Vines after some great conversations with the owner and founder of his two locations in Somers Point and Egg Harbor Township.

It was fun to get back into retail as it was my first job roughly 25 years ago. Helping customers discover a new wine was very appealing. I didn't know everything then and I never will in my life, but I had some experiences with and read up on many styles of wines, and Passion Vines helped me put that knowledge base into practical use for the first time. This was also where I had my first opportunity to run an education session, handling dessert wines from around the world as well as a Piedmont class.

So when it was time for me to leave for Connecticut, the boss hooked me up with wine as a send-off, and it was this:

Now, let me mention this...I don't know how many times I talked about the wines from Elisabetta Foradori with my boss and coworkers; those who had tasted the wines were in love with them. I had never sampled any of them as my Diploma studies were taking me in several other directions relating to wines I was tasting to prepare for my lessons. When I popped the cork on this soon after setting up shop in Connecticut, I was blown away by this wine made from the grape known as Teroldego [teh-ROLL-deh-go].

Teroldego is a grape that traces its roots to something likely more familiar: Syrah. This ancient red wine variety shows some similarities to Syrah as it has plenty of acidity, tannin, and spice to it. However, there are distinct black tea, tar, and wild herb notes that come out in the wines, leading to a bitter edge that balances the acid, strong red fruit character and tannin. In some ways, the grape reminds me of Nebbiolo, the grape making the long-lived wines of Piedmont.

For many years, Teroldego's home of Trentino-Alto Adige in Italy's northeast produced this wine in enormous quantity, either as a blending component or as a light, simple wine for the locals to enjoy. Any wines to be exported to other markets had its vineyards planted with the more recognizable and fashionable Merlot and Cabernet Sauvignon in the 1970s and 1980s. Fortunately, one awesome lady chose to go against the grain and restore the reputation of Teroldego.

Elisabetta Foradori's amphorae. Image credit: Louis/Dressner Imports

Elisabetta Foradori was studying oenology when her father passed away unexpectedly. Her mother kept the winery afloat while Elisabetta finished school and in 1984, at the age of 19, was given the keys to the car, so to speak. She changed vine training methods to promote quality above quantity. She removed the use of chemical pesticides. Elisabetta even made changes in the winery, notably going with more wild yeasts in fermentation (develops interesting flavors in the finished wines) and experimented with cement tanks, which led to fruity, lively wines made from Teroldego. She even does some work with the ancient method of using clay amphorae to produce some of her wines, which leads to rich, dense, chewy wines. Today, she spends a lot of time in the vineyards, sharing her methods with her grown sons.

With that kind of passion and determination to give respect to a native variety, coaxing every bit of potential out of the grape as humanly possible, how can you not give Teroldego a try? Not only is today's flight showcasing the grape, but also the woman who led the charge in making Teroldego the very best it can be. Foradori's wines are available throughout the country, so if you don't see these on your shelf, ask your friendly retailer to order them for you. These are the kind of wines that will stand up to rich foods, probably more of your fall and winter cuisine, but that doesn't mean you can't think about it now!

Here's to my old counterparts from Passion Vines! It was great fun working with you all. Thank you for setting me up for success here in New England.

Foradori Vigneti delle Dolomoti "Foradori" ($28): Elisabetta's flagship wine that has been in production the longest and in the highest quantity, this is how you introduce yourself to Teroldego. This is bursting with raspberry flavors with rose petals and herbs on the nose and a zesty, peppery finish. The upfront fruitiness doesn't quickly dissipate...the raspberry, herbs, and gentle tannins give the wine a lot of length.

Foradori Vigneti delle Dolomiti "Morei" ($47): This is a single site expression, where vines are at minimum 30 years old, leading to concentrated and dark wines (Morei does indeed mean "dark" in the local dialect). As the boss from Passion Vines writes me, "While slow to open up aromatically, the palate shows immediate fresh acidity and minerality with a silky texture. With time, the raspberry, blackberry, and cherry fruits come through, along with a mushroomy earthiness and a touch of fig." This wine was revived in 2009 after a halt in production back in 1999, and it sounds like it is good to have this one back in the product range!

Foradori Vigneti delle Dolomti "Granato" ($62): What a treat to be sent home with this back in 2012. This one needs time to open up in your glass, a good hour or two. When that happens, you are rewarded with pomegranate (which the name "Granato" refers to), cranberry, plum, blackberry, black tea, Italian herbs, peppercorns, and cured meats. Tannins are very chewy and powerful in this one. It's an unbelievable wine not only to sample right away, but this will last well over a decade in the cellar if you are a collector.

Back to Basics: Premium Blends Around The World

You may have noticed that a lot of my posts have been of the exotic variety of late. Aside from recapping vacation adventures, I have gone into great detail on cocktails, plenty of spirits, and unusual grape varieties. So today, it's time to ease up on the gas a little and get back to basics with some good straight-up wine discussion. In this edition of Flight School, I share with you some classic and interesting red and white blends of which I have really received a high level of enjoyment from.

Franciscan Estate Winery does a blending class on-site, but we were fortunate to get one of their blending kits for our classroom. Image credit: Franciscan Estate

At the store, we once ran a blending session using Franciscan Estate's "Magnificat" as our reference point, a kit that is sold by the winery. It is a lot of fun to take the five grapes from the Magnificat (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec) and create your own wine in the proportions you see fit. Tasting your own "Franken-wine" alongside the Magnificat is a great practical exercise in how the different grape varieties play off of one another.

When it comes to wine blends, remember that there is always a method to the madness. While it used to be that some producers would just throw disorganized grapes into the fermentation vats and make a wine from them, individual grape varieties are bringing something to the party. The goal is for the grapes to work in harmony to achieve a desired style. Cabernet Sauvignon and Merlot, for example, have long been partners in Bordeaux wines; Cabernet's "structure" (acid, tannin, and aromatics) have often been a foil for Merlot's plush texture and ripe fruit flavor. However, one can also amplify a specific characteristic in a blend. In an example like this, A Merlot-Malbec blend in Argentina will feel ultra-soft on your palate with very ripe fruit flavors since the two grapes have some marked similarities.

I have three whites and three reds for you to try that have been recent favorites of mine. None of these break the bank and provide you with casual, yet interesting wines to enjoy.

The White Wine Flight

Wieninger Wiener Gemischter Satz ($20): You may remember me mentioning "Gentil" blends as a way to get introduced to the grapes of Alsace, France. Gemischter Satz is a similar concept in Austria. This particular blend is mostly Grüner Veltliner, Weissburgunder, Welschriesling, and Chardonnay, but there are smaller proportions of many local varieties like Riesling, Rotgipfler, Zierfandler, Sylvaner, Traminer, Neuberger. The producer refers to this as "All of Vienna in One Wine." This is aromatic and fresh with delicate citrus and stone fruits, along with some minerally/earthy notes. Perfect with lighter seafood dishes or as a counter to Wiener Schnitzel!

Domaine Lafage Côtes Catalanes "Côté Est" ($14): The Côtes Catalanes region of France near the Spanish border is delivering great value with these unique blends of native and international varieties. Côté Est uses Grenache Blanc (popular for its body, alcohol, and tropical fruit), Roussanne (a high-acid aromatic white grape of the Rhône Valley) and the well-known Chardonnay. The end result is a vibrant, yet creamy white wine with pineapple, apricot, and wild herbs.

Castellargo Friuli Grave "Albus" ($16): Friuli is tucked away in the far northeast of Italy, touching the Austrian and Slovenian borders. Native grape Friulano is blended in near equal proportions with Sauvignon Blanc and Chardonnay to create a pungent citrus, herbaceous, earthy wine with some texture on the palate and a slightly floral nose. Delicious with a pasta of fresh herbs and green veggies.

The Red Wine Flight

Viberti Langhe "Dolbà" Rosso ($16): The "Dolbà" refers to the blend of Dolcetto (40%) and Barbera (60%). Dolcetto (translates to "the little sweet one") when fully ripened gives you wines with dark berry, almost jammy fruit that has some tannin and strong aromatics. Barbera is the workhorse grape of the Piedmont area, and in this case provides plenty of acid and fresh red cherry fruit to counter the Dolcetto. A wonderful pizza wine!

Domaine de la Solitude Côtes du Rhône ($18): Solitude is a well-regarded producer of the ageworthy Châteauneuf-du-Pape. In some ways, this is the "baby version" of their flagship wine. 50% Grenache (for body and berry fruit flavor), 30% Syrah (for dark, earthy fruit, acid, and tannin), 15% Cinsault (for juicy red raspberry fruit and acid), and 5% Carignan (for additional "structure" such as acid and tannin). What you get is a well-balanced, versatile red blend that goes great with anything from a burger in summertime to a hearty stew in winter.

Graffigna Centenario Elevation San Juan Red Blend ($14): This is a blend of equal parts Cabernet Sauvignon and Malbec (both well-suited for many Argentine wines), Syrah, Tannat (an old Southwestern French grape that actually thrives in neighboring Uruguay!) and Bonarda (a fruity red grape that gets lost in the shuffle at times). Tannat's structural and dark fruit content are very high, and Bonarda's fruitiness and full body help counter the aggressiveness of Tannat (which takes its name from "tannin"). The Syrah actually adds a touch of smokiness to the finished wine, too. Sear a cut of red meat, pour a glass of the Elevation, and be happy!

Drinking Through Disney: Hollywood Studios Edition

In our last installment of Drinking Through Disney, we stopped in one of the countries of Epcot's World Showcase. This week, we head to a park that has almost become an afterthought in Hollywood Studios.

A lot of attractions closed since we were last here. No more Phineas & Ferb. The Lights! Motors! Action! Extreme Stunt Show is gone. The Honey, I Shrunk The Kids Playground disappeared, too. There was maintenance going on in other portions of the park, too. Thank goodness for the resurgence of Star Wars!

I'm not sure what it is about this typeface, but it always makes me want to drink something old-school.

That being said, there is still something about this park that is still fun for us. The Star Wars attractions are a lot of fun and Indiana Jones is still prominent. We also always make sure we get ourselves to Toy Story Midway Mania, the most fun shoot-'em-up moving arcade game ever. I also love the art deco classic movie fonts on signs throughout the park...it makes me feel like I should be having a six-Martini lunch. So before heading off to Jedi training with the little ones, what better place to stop than the Hollywood Brown Derby?

The Brown Derby's elegant, classic look with movie star caricatures hung all over the walls is the sort of place where The Greatest Wife In The World and I wondered if we should be eating here with three young children. After remembering that it is Disney World and that kids are everywhere, of course it's fine to have a fancy lunch...and booze, to boot!

A very cool place to grab a bite to eat in Hollywood Studios. It's as if you stepped back in time.

With this being Flight School and all, The Greatest Wife In The World and I each chose to go with a flight of wines. The two we requested had to be edited as the restaurant was in the midst of changing over some wines in their inventory. She went with the Sparkling Wine flight (I am not calling it a "Champagne flight" for reasons I have outlined in the past), while I went with the Belle of Hollywood Pinot Noir flight. With Taittinger Champagne and Belle Glos Clark & Telephone Vineyard no longer in the inventory, they were replaced with Moët & Chandon Brut Impérial and Skywalker Marin County Pinot Noir. No complaints from us.

The Cabernet flight was intriguing, but with duck breast and duck confit on my plate, the Pinot Noir flight was going to be a better food and wine experience.

To sum up the flight experiences on the wines' own merits, let's start with the Pinot Noir. Las Alturas was the lightest and freshest of the group. Skywalker was deep and earthy in comparison to Las Alturas. Dairyman had the deep, dark fruit of the Skywalker, but with additional layers of complexity that I was having a difficult time pinpointing. Once my duck with farro risotto came out, Las Alturas became very fruity with the duck breast and the risotto. Skywalker tasted outstanding with the duck leg confit. A whole range of baking spices (cinnamon, cloves, nutmeg, cardamom) came out in the Dairyman with the duck breast. 

The Belle of Hollywood Pinot Noir flight. From left to right: Belle Glos Las Alturas Vineyard, Skywalker, and Belle Glos Dairyman Vineyard. 

As for the sparkling wine flight, Iron Horse has always been reliable with sparkling wines coming from the cool pocket of the Russian River Valley known as Green Valley. The Celebration Cuvée is fresh, vibrant and citrusy. Rosa Regale from Banfi is one we have always liked. Its sweet strawberry flavors are great with desserts, chocolate-covered strawberries in particular, but it is also a nice way to close a meal. The Moët & Chandon Champagne has bright white peach and pear flavors with a touch of fresh-baked brioche bread.

Luke...I am your Pinot (I know...lame joke)

We have never eaten here in our many years of coming to Disney World, and this really hit the spot when we needed to get out of the heat and refuel. I encourage you to go here for either lunch or dinner and explore their extensive wine and cocktails list. We could have spent the day here, but Jedi training waits for no one.

Classic Cocktails: Wimbledon & The Pimm's Cup

With a great family vacation dovetailing right into a long Independence Day weekend, I have been a little out of touch with another of my favorite pastimes: watching sports. There was a time long ago where I would watch absolutely ANYTHING where some kind of competition was taking place, everything from basketball to bowling, football to caber tossing. It didn't matter. If there was a prize to be won and it was shown on television, I was all over it.

Ye olden days of short shorts. Ivan Lendl (left) and Boris Becker (right), 1986.

These days as I age rapidly taking care of three boys, there is not as much time to watch a game as there once was. However, there is one sport I have some good memories of as a kid is tennis. Wimbledon, in particular, always felt like such a gigantic event. I grew up in an era where I saw a lot of epic matches between Ivan Lendl and Boris Becker in the Gentlemen's division, and Martina Navratilova versus Steffi Graf in the Ladies' division. This was at the time when Andre Agassi and Monica Seles emerged, too...lots of fun to watch with several stars back in those days! With Wimbledon 2017 having begun this past Monday, I would not be doing my job if I didn't tell you about a cocktail that has become sort of a new classic at this two-week tournament: The Pimm's Cup.

As with Doritos, don't give us the Cool Ranch or X-treme Flavor-Blasted stuff...give us the original Pimm's No.1!

James Pimm was owner of an oyster bar who first devised a gin-based drink that had a range of herbs and spices to help with digestion back in 1823, served up in a "No. 1 cup." With that, "Pimms No. 1" liqueur was born, and subsequent iterations came about with different alcohols as the base material. For instance, "No. 2" was based on Scotch whisky, "No. 3" on brandy, "No. 4" on rum, "No. 5" on rye, and "No. 6" on vodka. While No. 3 is available seasonally and No. 6 is produced in small quantity, the version withstanding the test of time is Pimm's No. 1.

As Pimm's No. 1 gained in popularity throughout the United Kingdom, its fruitiness became a great mixing partner with carbonated lemonade and local produce that thrived in England (apples, strawberries, cucumbers), and mint), called the "Pimm's Cup." Its refreshing qualities were perfect for English summer days, festivals, and sporting events (such as polo). While Wimbledon started way back in 1877, it wasn't until 1971 that Pimm's opened a bar at the All England Lawn Tennis Club and, along with honest-to-goodness Champagne, became alcoholic staples here.

Many variants of the Pimm's Cup evolved. Oranges and lemons have been used frequently. To amp up the "summery-ness," passion fruit has shown up in some versions of the cocktail. Ginger ale/beer or lemon-lime soda has taken the place of the lemonade, especially where carbonated lemonade can't be sourced easily. To make a "Pimm's Royal Cup," Champagne or other sparkling wine takes the place of the lemonade/lemon-lime soda/ginger ale. No matter what you choose, you can view a Pimm's Cup to be like an English Sangria; add whatever produce you have on-hand to your Pimm's No. 1.

Of course, when we discuss classic cocktails here at Flight School, we always try to get as close as we can to the original version. If you want to have a go with this summertime British favorite, here's what you need to make it happen. Get dressed in all-white and have at it!

5 oz lemonade

1.75 oz Pimm's No. 1

Sliced strawberries, oranges, cucumbers and mint leaves

Place all ingredients in a highball glass filled with ice and give a light stir. If you want to make a large pitcher of the Pimm's Cup, simply add 3 parts lemonade/soda to 1 part Pimm's No. 1 to accommodate the size of the pitcher.

Recipe courtesy: Pimm's