As a follow up to my recent food and wine post as well as a request from long-time follower and friend Jim. Here is a short food and wine pairing primer. Jim asked me to expand on what it means when a wine reviewer states “this wine needs food” in her/his review. What was it about that wine that made them say that? The example he used was the magical pairing and flavor enhancement he experienced on New Year’s Eve when he paired a local Meritage (red blend) from Thirsty Owl with steak. When this happens, it is a “wow” moment.
If the differences between Champagne, Prosecco and any other sparkling wine of the world seems a bit murky, consider this primer a jump-start. Champagne can seem confusing at times, especially considering we don't shop for it and drink it too often (can be very pricey and a celebratory wine) and for good reason. It involves a complicated winemaking process and a dictionary of French terminology. So, lets break down Champagne into its numerous parts.
My second stop on my personal winery tour was at the beautiful Heron Hill meeting with my friend Jacqueline and Bekka. It was a very cold and snowy early evening and i was the only person in the tasting room. Both these ladies took great care of me and gave me VIP treatment as we tasted through a wide variety of wines. My visit was cut short due to the weather conditions and the fact that they needed to close. It was a lot of fun.
Point of the Bluff Vineyards has been around since 2008. They offer award-winning wines with a specialty in producing Old World style Rieslings in a beautiful setting overlooking Keuka Lake on the south-western side of the lake in Hammondsport. The boutique-style of the winery allows the winemaker, Mike Countryman, with more than 20 years of experience, to be intimately involved in every aspect of the process from plantings at their Keuka Park/Keuka Lake vineyards to bottling.
Here ya go Tambi - Part 2 of wine post will focus on aged Rieslings, primarily from Germany, but a brief mention of Alsace Rieslings from France. Riesling is Germany’s specialty. The regions of Pfalz, Rheingau, and Mosel produce some of the world’s best Rieslings with high aromatics, acidity, intensity, minerality, and balanced off-dry styles making it food-friendly. Before we begin to understand these Rieslings, it is important to discuss terminology that is unique to Germany.
For this week’s wine post part 1, we will be focusing on Old World Chardonnay, for example, Chablis from Burgundy region of France, unoaked Chardonnay, and Old World and New World aged Rieslings (part 2 in a follow-up post) as requested by Tambi Schweizer, friend and follower of the blog. Hopefully this topic sparks interest among other followers as well. These wine styles can be different from what we are used to drinking from California, Australia, New Zealand, Chile, Argentina, and South Africa to name a few, especially in the case of New World Chardonnay.
I've been anxious to do a wine blog post based on requests from my fans and followers because I want to write "for the people" and what people are interested in. We have to bring back some democracy to this country, right! I am happy to announce that my wish came true. My beautiful friend Bambi is a wine lover and a big fan of FLX wines. More specifically, she likes to sit down and enjoy a "good" red when she is able. You see, Bambi is a busy mom who's time is precious.
I often get the question of what constitutes a ‘sweet’ wine versus a ‘dry’ wine, and moreover, what do those labels or styles mean, from guests, family, friends, and random people. Therefore, I hope to shed light on the subject by sharing the official European Union and US system and MY interpretation and system I like to use when doing freelance wine education classes, wine tasting parties, and work at the winery .
I had the lovely experience of sipping a glorious Dry Rosé in January 2020 at the Libertè Lounge in the Sofitel Hotel in downtown Philadelphia. What was the occasion? Well, the reason for my visit on this cold, blustery night in the City of Brotherly Love was to conclude my WSET Level 3 studies upstairs on the 3rd floor with a three-hour tasting and theory exam, which was going to be beyond stressful and intense. I sat there at a high-top table with cushy pillows surrounding me on a plush leather half booth contemplating what to have for dinner.