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Franciacorta , Lombardy, Italy $19.99

Wine maker’s Notes: 

Appearance: Deep straw yellow with luminous silvery highlights

Bead: Long-lingering, with particularly small bubbles

Bouquet: The elegance of the floral notes beautifully complements smooth impressions of leavened petits fours

Palate: Seductively creamy texture, full-bodied

SERVING SUGGESTIONS:   Classic wine to enjoy as an aperitif, but will also offer surprising sensations with light first courses, such as fish and lighter meats

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Izabela A. Wojcik  the Director of House Programming for the James Beard Foundation, a nonprofit organization founded in 1986 that is dedicated to celebrating, nurturing, and preserving America’s diverse culinary heritage and future.  She oversees more than 250 special events held at the historic James Beard House, which features chefs, pastry chefs, and winemakers from across the United States and beyond. In her role as head of House programming, Wojcik has an enviable rolodex of culinary and beverage professionals from around the world. Part of her responsibility is engaging in constant dialogue with influencers in the epicurean industry, thereby, staying on top of the latest gastronomic trends.

Upcoming Events

 6/1 Join Laurie at the  Hunt Valley Great Grapes Festival, Oregon Ridge State Park for her seminar at 1 PM

6/15 Join Laurie for her smash hit wine tasting comedy show Something to Wine About at Knob Hall Winery in Clear Spring, MD at 7PM

6/20 Join Laurie at the Queen in Wilmington, DE at 7:30 PM for her wine tasting comedy show Something to Wine About with special musical guest Paul Cullen

 Next Week

We’ll talk about the Summer of Riesling…We’ll be joined in studio by Julie Dalton from Wit & Wisdom at the Four Seasons to taste 2 of her favorite Rieslings and Chef Timothy Dyson from Blue Grass Tavern will cook up a perfect pairing!

A Special Thanks to Our Sponsors:
Wells Discount Liquors, Sheehy Lexus of Annapolis and Sergio’s Jewelers

Enjoy our Big Apple edition… two amazing entrepreneurs who have taken their passions to create successful businesses. First we talked to Allen Katz of NY Distilling about his craft Gin made in the heart of Brooklyn. Then, Marlo Scott of Sweet Revenge Wine & Cupcake Bar in Manhattan shares her secret to success. Lastly, Laurie catches up with Ted Allen host of the Food Network’s show Chopped to find out who the big winners were at this year’s James Beard awards.

Featured Guests

Allen Katz is the Director of Mixology & Spirits Education for Southern Wine & Sprits of New York. He is also the co-founder of the New York Distilling Company in Williamsburg, Brooklyn, where he produces Perry’s Tot, Navy Strength Gin & Dorothy Parker, American Gin…and forthcoming rye whiskey.

Marlo Scott is the owner of  Sweet Revenge^® & also Marlo Scott Productions.  She has garnered national press for bringing innovation to the restaurant industry by opening Sweet Revenge^®, the nation’s first and only restaurant with a cupcake, beer & wine pairings menu. She delivers powerful content that inspires and informs.

Ted Allen is host of the prime-time Food Network series “Chopped”, which received two James Beard Awards this month—one for the show itself, the other for Ted as host. He also is a frequent contributor to Food Network’s “The Best Thing I Ever Ate.” His latest cookbook,“In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks,” (Clarkson-Potter).   Since 1997, he has been a contributing writer for Esquire.

 Upcoming Events

Great Grapes Wine & Food Festival Saturday, June 1, 2013 at 1:00pm Hunt Valley, MD

Something to Wine About @ Knob Hall Winery Saturday, June 15, 2013, 7PM, Clear Spring, MD

Something to Wine About with Laurie Forster & musical guest Paul Cullen Thursday, June 20, 2013 at 7:30pm, Wilmington, DE

Next Week

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Angry Orchard Elderflower (5.0% ABV) showcases tropical fruitiness reminiscent of lychee, pear and citrus to compliment the rich, crisp apple background.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

We talked this cider maker at Angry Orchard to hear about how these delicious ciders can be part of a gluten free lifestyle.  David studied at University of California, Davis, and received a Bachelor of Science in Fermentation Science. When he graduated, he worked at a brewery in California and then began working on cider recipes 15 years ago when he joined The Boston Beer Company.  

Wine Sandwich
Shauna Ahern, Gluten Free Girl 
 Shauna James Ahern is the author of the cookbook, Gluten-Free Girl and the Chef, named one of the best cookbooks of 2010 by The New York Times, and the food memoir, Gluten-Free Girl. She is also the author, photographer, and head baker at Gluten-Free Girl and the Chef, her wildly popular food blog , which she creates with her chef husband, Daniel Ahern. Her work has been published or recognized by The New York Times, Gourmet, Bon Appetit, Epicurious, Babble, The Guardian, Gilt Taste, CNN’s Eatocracy, and The Washington Post. 

HALIBUT EN PAPILLOTE

Don’t let the French phrase fool you. This is one of the simplest preparations you will find for a delicious seafood dish.

Once you have eaten this, you’ll probably want to bake nearly every piece of fish you can find. Do. Experiment. Play. And stock up on parchment paper.   Link to Recipe

 Upcoming Events
5/4: National Harbor Wine & Food Festival, National Harbor, MD

6/1: Hunt Valley Great Grapes Festival, Hunt Valley, MD

7/25-27 AC Food & Wine Festival , Atlantic City, NJ

Next Week

We’ll talk to Allen Katz of NY Dististilling and Marlo Scott of Sweet Revenge Wine Bar…two amazing entreprenuers who have taken their passions to create successful businesses.

A Special Thanks to Our Sponsors:
Wells Discount Liquors, Sheehy Lexus of Annapolis and Sergio’s Jewelers

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Sips of the Week

Yard Dog White Blend, McLaren Vale, Australia $12.99
Winemaker’s Notes: From  this white is pale straw; zesty, high-pitched aromas of lemon and lime zest and white flowers. Dry and precise, with lively citrus and orchard fruit flavors that show good clarity and lift. Finishes tangy and dry, with good cut and subtle spiciness.

43% Chardonnay, 28% Semillon, 20% Pinot Gris, and 9% Sauvignon Blanc

 
 Revolution Malbec, Argentina $12.99

 Winemakers Notes: Displays layered fruit, spicy flavors, good balance, and a medium-long finish.  Argentina is in the midst of a Revolution. The same restless spirit which is the soul of the Argentine people has ignited a revolution in winemaking. This revolution has hundreds of young winemakers bringing out the natural beauty the vineyards of Argentina have to offer. Best reflected in its signature wines; Malbec and Torrontés. These wines express both power and elegance, soulfull yet unique. A reflection of Argentina itself. It is our passion to spread this spirit of rebellion and originality ¡Viva la revolución!

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Tune in to 98 Rock on 5/8  from 7-9AM  when Laurie will be joining the morning crew for some fun, wine and laughs!

 Next Week

Is all about living Gluten Free! Angry Orchard Cider and the Gluten Free Girl join us with the low down on how to still enjoy gourmet food and drink without gluten.

A Special Thanks to Our Sponsors:
Wells Discount Liquors, Sheehy Lexus of Annapolis and Sergio’s Jewelers

Download Laurie’s new APP for your iPhone/iPad or Android

Sips of the Week

Broadbent Vinho Verde, Portugal $9.99

Winery Notes: Bartholomew Broadbent’s deep roots in Portugal inspired him to provide a wine that would be the most reliable and traditional of all Vinho Verdes, and to resolve the usual lament that Vinho Verde never quite tastes like it tastes in Portugal. The solution was twofold: to partner with a winery that had consistent production, and to ship the wines in refrigerated containers. The latter enables the wine to taste as fresh and spritzy as it would ever taste in Portugal, and since its launch in 2005, Broadbent Vinho Verde has rapidly earned the reputation as one of the finest Vinho Verdes in the U.S. Market.

Colome Torrontes, Argentina, $12.99

Winery Notes: Torrontés is the signature white wine of Argentina. A cross between Muscat of Alexandria and the Mission Grape of Galicia, Torrontés grapes typically yield a light, refreshing white wine with Muscat tones redolent of jasmine and orange blossoms.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Featured Guest

Arne Hillesland, aka “The Ginerator” from Distillery 209 joined us to talk about his fabulous Gin! Arne is a Bay area native who embodies the Renaissance nature of many of those who inhabit this unique city. Prior to morphing into a world-class master distiller, a.k.a. Ginerator, this amateur chef and saxophonist took a twenty-year journey through Silicon Valley.  Since his teenaged forays into the making of beer, hard cider and wine in his garage (hopefully the statute of limitation has expired) with his chemist father, Arne has had a passion for creating spirits. Like the other members of the 209 team, Arne respects tradition but wants to push the boundaries of what’s possible. After apprenticing with a Master Distiller from Scotland, Arne developed both the gin recipe as well as some of the innovative techniques that give 209 its uniqueness. He is solely responsible for making sure each batch of gin exactly matches the highest standard of quality. All of the work is done by hand, and his job is truly a combination of art and science. As he says, “the only changes I make are to keep each batch exactly the same.”

Raspberry Spice Cocktail

 2 oz. No. 209 Gin

3/4 oz. Lemon Juice

3/4 oz. Simple Syrup

3 Raspberries

Large piece of jalapeno  

Muddle raspberries with lemon juice, simple syrup and sprit.  Add jalapeno.  Shake over ice and strain into a rocks glass. Garnish with raspberry on a stick or jalapeno slices

Whats so special about No. 209 Gin? Find out here: http://distillery209.com/gin/our-taste

Ian Hewitt, Seafood Service Team Member from Whole Foods Harbor East in Baltimore joined us to talk about Halibut season and how to find the best fish. Ian Hewitt is originally from New York and has only recently moved to the Baltimore area, and is very excited to make his first real introduction to the community and share his knowledge of halibut (and other fish) with us. We discussed sustainable fish, the Marine Stewardship Council fish standards and those of the Blue Ocean Institute which are used and displayed at Whole Foods to help when shopping.

Recipe for Ian’s Famous Halibut

 Ingredients:

1/2 cup grated Parmesan cheese

 1/4 cup butter, softened

 3 tablespoons mayonnaise

 2 tablespoons lemon juice

 3 tablespoons chopped green onions

 1/4 teaspoon salt

 1 dash hot pepper sauce

 1.Preheat the oven broiler. Grease a baking dish.

 2.In a bowl, mix the Parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.

 3.Arrange the halibut fillets in the prepared baking dish.

 4.Broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. Spread with the Parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

 Upcoming Events

 4/27-28 Reston Town Center WWW.UNCORKTHEFUN.COM

5/4-5/5 National Harbor WWW.WINEANDFOODNH.COM

Next Week
Amelia from 98 Rock and Dave Schuemann from CF Napa one of the country’s preeminent wine label designers…Sergio’s Jewelers

A Special Thanks to Our Sponsors:
Wells Discount Liquors, Sheehy Lexus of Annapolis and Sergios Jewelers

Download Laurie’s new APP for your iPhone/iPad or Android

Classic Viognier displaying honeysuckle notes on the nose leading to a crisp and clean palate with plenty of apricot and peach notes. This full-bodied aromatic white has clean mineral notes that refresh the palate with every sip. The perfect match for the back porch.

vs. Domaine Grand Veneur Blanc de Viognier Cotes du Rhone, Rhone Valley, France

Winemaker’s Notes: A lush white from start to finish color is clear gold with brilliant flecks of green. A very intense nose of white flowers, white peaches and pears. On the palate, aromas are expressed with balance and an amazing freshness.

 Barboursville Vineyards Merlot 2011, Virginia

Winemaker’s Notes: Born from 80% Merlot and 20% Cabernet Franc, aged a few months in oak. This red offers elegant berry flavors with distinctive tones of mint and plum. Presents a medium body combined with extremely soft tannins and a smooth lingering finish.

 vs. Lapostolle Cuvee Alexandre Merlot 2008, Chile

Winemaker’s Notes: A blend of 85% Merlot and 15% Carmenere showing off a deep inked red purple color. Expressive and intense nose, packed with ripe black and red fruit aromas, savory notes and white and black spices. Silky texture with red fruit and spices flavors. Medium tannins structure with a round mid palate and a long finish.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Wine Sandwich  

Mike Isabella, Chef Owner of Graffiato, joined us to talk about his new cookbook Crazy Good Italian. Mike Isabella is a Washington, D.C.-based chef and restaurateur, and owner of Italian-inspired small plates restaurant, Graffiato. Chef Isabella appeared on Season Six of Top Chef and he was the runner-up on Top Chef All-Stars.

Next Week

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BURGUNDY & Beyond: JCB Wines

Jean-Charles Boisset, President of Boisset Family Estates, grew up in the vineyards and developed a life-long passion for wine – both its production and its enjoyment. He possesses a long-term vision for his family’s company that stems from a dedication to innovation and the environment while continually focusing on crafting fine wines of distinction. This vision has led to pioneering efforts in sustainability from the vineyard to the vessel.  He has implemented sustainable, organic, and biodynamic farming practices at the family’s vineyards, while simultaneously introducing alternative packaging innovations that reduce a wine’s environmental impact and carbon footprint.

BAROLO: Beni di Batasiolo Wines

Ricardo March, US & Canada Director of Batasiolo S.P.A., has traveled the world for the past decade, attending major wine events. His passion for wine started sixteen years ago when he was an area manager for Allied Domecq in Central America and he’s been part of the industry ever since. March, who holds an MBA from Florida International University, is collaborating with Boisset America as Italian Wine Specialist, informing wine enthusiasts. He currently lives in Miami, Florida with his wife and two daughters.

April 26th Texas: Sugar Land Wine & Food Affair
April 27th Virginia: Great Grapes Wine Festival
May 4th Maryland: National Harbor Wine & Food Festival

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Lyeth Meritage 2011, Sonoma County, California $16.99

Winemaker’s Notes: In this spirit of the fundamental blending premise, Winemaker Bill Arbios has created this exciting blend of Bordeaux varietals from carefully selected vineyards from the most esteemed corners of Sonoma County. This wine’s blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot contributes to its unique flavor.  Complex flavors of bing cherry and spice dominate the palate and are combined with hints of blackberry and a slight earthy component. This blend of flavors exhibits a good balance between acids and tannins that end with very smooth finish.

North Gate Meritage, Loudoun County, Virginia $20 (winery only)

Winemaker’s Notes: Science gives way to art when a winemaker puts together a blend of wines that is greater than the sum of its parts. We evaluate the characteristics of the parts we have to work with and then create a blend that shows the best of our Cabernet Sauvignon (52%), Merlot (24%), Cabernet Franc, (19%),  and Petit Verdot (5%). The result is a full-bodied wine, complete and complex from start to finish. Full bodied Bordeaux blend, complete from start to finish. Winner of the Gold Medal, 2012 Indy International,  Silver Medal, 2011 Grand Harvest Awards and Virginia Governor’s Cup.

 Dry Creek Vineyards, The Mariner Meritage, $45

Winemaker’s Notes: The 2009 Mariner presents enticing aromas with deep vibrant hues of attractive red fruits. Aromas are dominated by cassis and dark cherry, toasted vanilla oak, hints of crème brulée and notes of espresso. On the palate, the flavors are harmonious and supple with blackberry and sweet black cherry combining with a toasty complexity. The tannins are fine and grainy, lending excellent structure to this wine. The finish is long and lingering with a charming flavor profile that entices one for another sip. The blend consists of 43% Cabernet Sauvignon, 37% Merlot, 10% Malbec, 5% Petit Verdot, 5% Cabernet Franc.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Wine Sandwich


Robin Shreeves the Eco-friendly food blogger for Mother Nature Network will help us dispose of all that left over Easter Candy.   Robin writes stay–at-home mom blogs about finding eco-friendly food options.  Robin is a wife, mom to two fabulous boys, and a work at home freelance writer.  

Next Week

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Sips of the Week

Pair with Ham: Mas Redonne Bandol, Provence, France $20.00

Winemaker’s Notes: Nice light salmon color, typical of Bandol. The wine expresses some citrus, Pomelos (a delicious type of grapefruit) and lots of white fruit aromas and minerality. The flavors are fresh, fruity and very aromatic with tons of Apricot and Mango. This Rose is a blend of 55% Mourvèdre, 35% Cinsault, 10% Grenache.

 Pair with Lamb:  Fritz Dry Creek Zinfandel 2010, Sonoma, California $19.99

Winemaker’s Notes: Our 2010 Estate Zinfandel is handcrafted from 30 year old vines grown on the valley floor of our Estate, a 5 acre site that produces wines that are rich in color and flavor. In this garnet hued wine, look for aromas of blackberry, black and red cherry, wild berry, anise, and subtle dusty earth tones. It is a well structured Zin with a balanced mouth feel and elegant tannins. Flavors of blackberry, black and red cherry, red licorice, carry through to it’s delightful finish.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Tim Hanni, Master of Wine  is an internationally recognized wine expert and professionally trained chef.  He joined us on the show to discuss his book  “Why You Like the Wines You Like”.  He is internationally recognized for his groundbreaking “Vinotyping” — making wine drinkers more confident about their personal wine preferences. The concepts in this book enable wine producers, marketers, restaurateurs and retailers to tailor wine recommendations for their customers.  Tim believes well-guided, confident consumers are the foundation of a healthier and more vibrant wine community. 

Wine Sandwich with Melissa d’Arabian 

Mom of four, television host and New York Times best-selling author Melissa d’Arabian joined The Sipping Point to share her expertise on family home cooking ans Easter Brunch – Easy to make, Budget Friendly Meals.  After winning seasaon five of “The Next Food Network Star,” Melissa’s relatable cooking show “Ten Dollar Dinners” premiered on Food Network. Each episode delivers on her $10 promise: four people, ten bucks, infinite possibilities and proves a delicious budget-friendly meal can be made without compromise. We talk about Melissa’s first cookbook “Ten Dollar Dinners: 140 Recipes and Tips to Elevate Simple, Fresh Meals Any Night of the Week“.  Fans can stay in touch with Melissa on Facebook and Twitter (@MelissadArabian).

Check out the recipe Melissa shared with us for Rosemary-Chocolate Chip Scones!

April 26th Texas:  Sugar Land Wine & Food Affair
April 27th Virginia:  Great Grapes Wine Festival
May 4th  Maryland: National Harbor Wine & Food Festival 

Rosemary-Chocolate Chip Scones Reprinted from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian. 

Unbaked scones freeze beautifully, making them a great impromptu fresh-from-the-freezer start to a lazy Sunday. Semifreeze them on a baking sheet, and then transfer to gallon-sized resealable freezer bags (label the scone flavor!). When you bake frozen scones, add 4 to 5 minutes to the baking time. Makes 16 scones

 Preparation time: 30 minutes Cooking time: 12 minutes

Ingredients:

2 cups all-purpose flour, plus extra for shaping

 7 tablespoons sugar

 2 tablespoons dry buttermilk powder (or 1 tablespoon lemon juice added with the cream)

 2 teaspoons baking powder

 1/2 teaspoon baking soda

 1/2 teaspoon kosher salt

 1/4 cup mini semisweet chocolate chips

 1 teaspoon dried rosemary

 1 cup plus 2 tablespoons heavy cream

 2 tablespoons unsalted butter, melted

 1 teaspoon vanilla extract

Directions:

  Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside. Whisk the flour, 6 tablespoons of the sugar, the buttermilk powder, baking powder, baking soda, and salt in a large bowl. Whisk 1/4 cup mini semisweet chocolate chips and 1 teaspoon dried rosemary into the sugar mixture.

  Whisk 1 cup of the cream, the melted butter, and the vanilla together in a liquid measuring cup and pour over the sugar mixture. Use a wooden spoon to stir together until the mixture is rough textured and very few dry patches remain.

Turn the scone dough out onto a lightly floured work surface and knead the dough until it is smooth, about 1 minute. Divide the dough in half, shape into 2 discs, and flatten each disk into a 6- to 7-inch-thick circle. Slice each circle into 8 wedges and transfer to the prepared baking sheet. Brush the tops with the remaining cream sprinkle with the remaining 1 tablespoon sugar, and bake until golden brown, about 12 minutes. Remove the scones from the oven and set aside to cool for 5 minutes before serving warm or at room temperature.

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Jennifer Glanville, Brewery Manager and a Brewer at Samuel Adams Boston Brewery in Massachusetts joins us.   Since 2001  Jennifer has brought her passion for brewing traditional and lost beer styles to the Boston Brewery.  She received her education in brewing at Doemens Academy in Munich. She thanks “the luck of the beer gods” for allowing her to do what she loves.  As a self-proclaimed foodie, Jennifer loves pairing Samuel Adams brews with her favorite dishes to enhance their flavors. 

Samuel Adams Boston Lager, Boston, Massachusetts, $9.99/6 pack
Brewmaster’s Notes: Boston Lager is an excellent example of the fundamentals of a great beer, offering a full, rich flavor that is both balanced and complex. That unique flavor is the result of a perfect combination of our signature hand selected ingredients and a traditional four vessel brewing process.  

 Samuel Adams Boston Lager uses only the finest ingredients including two-row malted barley and Bavarian Noble hops.  The sole use of two-row barley not only imparts a full, smooth body but also gives the beer a wide spectrum of malt flavor ranging from slightly sweet to roasted.

We also take great pride in the Noble hops we use.  They’re hand selected by Jim Koch and our brewers from the world’s oldest hop growing areas.  Although they are among the most expensive hops, their unmistakable aroma and taste is essential to Samuel Adams Boston Lager.  The Noble hop varieties of Hallertau Mittelfrueh and Tettnang Tettnanger add a wide range of floral, piney and citrus notes, which are present from the aroma, through the taste, and all the way to the lingering smooth finish. 

 Food Pairing: Boston Lager’s complexity, malty sweetness and intricate hop notes pair well with rich flavorful foods and caramelized grilled flavors.

Samuel Adams Alpine Spring, Boston, Massachusetts, $9.99/6 pack
Brewmaster’s Notes: Samuel Adams Alpine Spring is a transitional brew created to take drinkers from winter’s heavier brews to the lighter beers of summer. Samuel Adams Alpine Spring is a crisp, unfiltered medium-bodied lager with bright floral and citrus notes. Smooth and refreshing, this brew compliments the season with a balanced hop and malt profile, an unfiltered appearance, and a slightly higher alcohol content of 5.5% ABV.

Samuel Adams Alpine Spring is brewed with pale malts for a crisp flavor and honey malt for a slight sweetness. A single-hop brew, we use a half-pound of Noble Tettnang Tettnanger hops per barrel to impart a unique, bright orange citrusy aroma and taste of orange blossom honey. Our Noble hops are grown in gardens in the foothills of the Alps that have been cultivated for more than a century and are prized for their flavor. Shortly after brewing, Samuel Adams Alpine Spring is kegged and bottled as a young beer, only a few weeks old, which results in an unfiltered haziness and soft fruity esters.

Food Pairing: The malty sweetness and spicy notes in Samuel Adams Alpine Spring stand up well to fiery foods like Indian, Thai and Mexican dishes. The citrusy and floral notes also complement the acidity in tomato-based Italian sauces and help lighten the taste of sautéed chicken or cheesy pasta dishes. The brew will also pair well with seafoods, sushi, edamame and spring garden salads.

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Wine Sandwich

Chef Paul Flynn joins us from Dungarvan, Co Waterford in the south east of Ireland where he owns  The Tannery Restaurant, 

Slow Roasted Pork Shoulder with soft pears, cinnamon and thyme

 2 tablespoons black peppercorns – crushed & 2 tablespoons sea salt

1 tablespoons thyme leaves & 4 cloves garlic crushed

4 tablespoons extra virgin olive oil

1 boneless pork shoulder (rind off)

330 mls bottle pear cider & 4 pears

4 fresh bay leaves & 2 cinnamon sticks

4 red onions & 10 potatoes

The night before you want to cook this dish, take a small bowl and mix together the cracked peppercorns, thyme, garlic, salt and oil. Stir until the mixture is uniform then rub evenly over the pork shoulder, inside and out.  Wrap the pork tightly in cling film to hold the marinade against the meat and marinate overnight in the fridge. The next day, at least five hours before you want to eat, preheat the oven to 275 degrees.   

Find a big deep pot or solid roasting tray and remove the pork from the cling film.  Place in the pot or tray with the cider and a little extra water to create some steam.  Add the bay leaves and cinnamon.  Tent the pot or tray with foil, sealing the edges well, then slow roast in the oven for four hours.  In the last half hour, peel and quarter the pears, onions and potatoes so they are in even pieces.  Remove the pork from the oven and increase the temperature to 200deg C/400deg F, gas 6.   Remove the foil from the pork and place the pears, onions and potatoes around the meat, making sure to baste them with the porky juices. 

Cook for thirty minutes more, until the meat is golden and the crackling crisp.  Remove the pork and leave to rest for 20 minutes while you turn the vegetables.  Baste once more in the juices and continue to cook.  Skim the excess fat from the juices and serve with the pork and roast vegetables.  You should be able to pull the meat apart with a spoon.

 Upcoming Events

3/17 – 3/23 Talbot Restaurant Week 

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis, MD 

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The Raven Special Lager

Raven Special Lager 
A perfect balanced lager beer that goes well with any kind of food, but particularly with spicy food or when you just want to sit down and enjoy a beer with friends.  With a shot of Woodford Reserve chased with chilled Raven is a near perfect combination. The rich golden colored beer is an exceptionally smooth Southern German lager, somewhat malty but well balanced between the hops and malt.  Experiencing the clean finish and pleasant lingering aftertaste of The Raven Special Lager, one can truly say that The Taste Is Poetic. Tasting Notes: This pale amber beer has a delightful aroma that goes down easily with a nice hop taste and dry finish.

Pendulum Pilsner 
A rich velvet smooth, yet clean, dry and crisp pilsner of a pale gold color. The complex mix of hops and malt creates an elegant floral nose and delightful taste that is very drinkable without overwhelming even the most tepid beer drinker. Not overly bitter but just enough of the hop to enjoy their subtle complexities while still enjoying the smooth, and almost sweet taste of the malt. Serve Pendulum in a tall glass to enjoy the carbonated bead and the steady white head that laces the glass and taste why Pendulum Pilsner is a cut above the rest.

Tell Tale Hearty Ale

Your first experience with this IPA is the citrus bouquet from its rocky white head. The initial taste is subdued but gradually becomes intense without any harsh bitterness. The heartier, the better!

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Wine Sandwich 

Upcoming Events

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis, MD

3/21: Something to Wine About Wine Tasting Comedy at Red Hen in Easton, MD

3/27: Something to Wine About Wine Tasting Comedy at Gotham Comedy Club, NYC 

We’ll be back next week the brew masters from Angry Orchard and Samuel Adams and Chef  Paul Flynn straight from Dublin, Ireland to give us tips on authentic cuisine for St Patty’s Day!

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Featured Guest 

This week I sat down with most influential wine critic Robert M. Parker Jr. of The Wine Advocate and eRobertParker.com to talk all things wine. Mr. Parker grew up in the Baltimore area and is a graduate of the University of Maryland. His interest in wine began in 1967, when he spent a month abroad in France, visiting a girlfriend (who is now his wife of 37 years) at the University of Strasbourg in Alsace, France.

By 1975, he began to think about writing about wine and commencing his own “independent, consumer’s guide,” largely because of the paucity of reliable information on wine quality. Friends and family advised that his career in law should be given top priority, and that wine writing was a romantic, unprofitable profession. Nevertheless, by 1978, the concept of a wine publication was formulated. The first issue of The Wine Advocate, a complimentary issue, was sent out to mailing lists purchased from several major wine retailers. The initial number of charter subscribers in August, 1978, was less than 600.

Twenty-eight years later, The Wine Advocate has over 50,000 subscribers, in every state in the United States, and in over 37 foreign countries. Today, virtually every knowledgeable observer agrees that The Wine Advocate exerts the most significant influence on the serious wine consumer’s buying habits and trends not only in America, but in France, England, Switzerland.

Finca Sobreno Crianza 2009 Toro, Spain, $15   Importer: Kseyla

Winemaker’s Notes: This Crianza is made from 100% Tinta de Toro (Tempranillo) grapes grown on some 50 hectares of vineyards (average age of 30 years) purchased specifically for the Sobreño project. The vines are planted at a very low density (900 plants/hectare), with reduced production levels in the range of 4,000 kilos/hectare. Grapes are hand-picked, fermented in stainless steel tanks and aged for a total of 7 months in American oak barrels. Intense dark red color. Blackberry, black cherry fruit on the nose, ripe and full flavored.

Evodia Garnacha 2011 Catalyud, Spain $10   Importer: Eric Solomon, European Cellars 

Winemaker’s Notes: This 100% Garnacha offers a lovely perfume of spice box, mineral, and wild cherry. This perfectly balanced mix of flavors lends itself to an intensely fruity wine with loads of taste, a smooth texture, and a pure, fruit-filled finish. Pairs well with white and red meats roasted or grilled, big game, meat casseroles and stews, complex sauces, foie gras and legumes or blue and cured cheeses.

All the sips of the week are available at Wells Discount Liquors check them out at www.wellswine.com

3/16: The Cask of Amontillado Wine Festival at Westminster Hall in Baltimore, MD, 12-5PM

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis, MD, 7PM

3/21: Something to Wine About Wine Tasting Comedy at Red Hen in Easton, MD, 6:30 PM

We’ll be back next week with Raven Beer and Wine Cartoonist Doug Pike to explore the recipe for a delicious life!

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Burgess Cellars Cabernet, Napa Valley, CA $37.99Winemaker’s Notes: The Burgess Cellars’ hillside vineyards are on the steep slopes of Howell Mountain. The various exposures result in grapes that complement one another and build a complex, delicious wine. Soils range from volcanic ash to rocky marine sediments, this, combined with mature  vines and skilled wine making give us a complex and elegant wine. The wine shows off dense Cabernet Sauvignon character accented with vanilla, balancing spices and toasty oak from traditional barrel aging.
All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Steve Burgess did not always work in the family business. After earning his degree from Cal Poly in Agricultural Systems Management with a minor in Agricultural Business and a Wine-Marketing Certificate, Steve went through many transformations—from high school physics teacher to wine broker to restaurant work, but he was eventually persuaded by his father to return to Burgess Cellars. He is passionate about doing things the “correct way,” and seeks out “the best” of things. Steve’s enthusiasm is ideal for running a premium winery where quality and character are paramount. Find out more: http://www.burgesscellars.com

Chef Ferrier of 2100 Prime located in the Fairfax at Embassy Row Hotel also joined us to talk about how he created perfect pairings for Steve’s wines for the Capital Wine Festival taking place now through March 26. Chris Ferrier was born in BBQ country — Owensboro, Kentucky, home of the Moonlight! He grew up in New Jersey where classic dinner food is the culinary staple that sophisticated diners crave today. Before graduating from the Culinary Institute of America in 1990, Ferrier was associated with the well-known Lodge at Pebble Beach in California, where he became acquainted with many of the local purveyors of fruits and vegetables. Since then, he has incorporated local products into his menus and cuisine working at great restaurants for Hyatt Regency Hotels, the Boar’s Head Inn, and now at 2100 Prime.

Brendan Dorr is the Head Bartender and Mixologist at B&O American Brasserie delivering new American cuisine with the soul of a traditional brasserie and cutting edge cocktails. Dorr brings an artistic approach to mixology, using fresh and seasonal ingredients and a flair of creativity with every cocktail creation. Before coming to B&O American Brasserie, he spent seven years at the former Ixia Restaurant perfecting his craft. Dorr’s impressive resume includes posts at Black Olive and Aureole, Charlie Palmer’s renowned restaurant in New York.  

Upcoming Events

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis, MD

3/21: Something to Wine About Wine Tasting Comedy at Red Hen in Easton, MD

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100% Viognier grapes grown on our estate were used to make this wine full of tropical fruit on the nose as well as on the palate. This wine is often perceived as sweet because of all the fruit characteristics. Serve slightly chilled with crab cakes or peach pie.

Corcoran Vineyards 2010 Petit Verdot, Virginia, $28
Rich in color, spicy and full of soft tannins makes this wine perfect paired with beef stews or a leg of lamb.

Corcoran Vineyards 2008 Cello, Virginia $25
Made with 100% Petit Manseng grapes, this wine is our version of the Italian Lemon Cello.
Bursting with lemon aromas and flavors and was fortified with heavenly spirits. Chill Cello to be icy cold and enjoy as an aperitif or on the porch on a warm fall evening.

Corcoran Vineyards 2010 USB, Virginia $25
Using our local grown Chambourcin grapes and aging them in Whiskey barrels for 12 months, this is a “Port-style” wine rich in black cherries, caramel and chocolate.

 Corcoran Brewing Commonwealth Kolsch Style Ale

Brewmaster’s Notes: A very light golden ale originating from Cologne, Germany. Very light hop flavor, considered the “lager of ales” because it is aged at cold temperatures much like a lager. Kölsch-style Ale, 5.4% ABV; Hops: Hallertauer, Saaz

Corcoran Brewing Corky’s Irish Red, Virginia

Brewmaster’s Notes: A sweeter, malty ale brewed with generous amounts of crystal malts and a hint of roasted barley. Imported U.K. Northdown hops give this ale a bit of the old country. Irish Red Ale, 5.5% ABV

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

Lori, the winemaker and proprietor of Corcoran Vineyards, graduated from San Jose State University back in 1989 with a degree in Administration of Justice. Her intent was to join the FBI…Ok, so she got sidetracked and decided to open a winery and become a winemaker instead. When not making wine, Lori is busy raising four kids on the farm and also volunteers whatever other free time she has to numerous worthy causes. She was one of the founding members of the Loudoun Wineries Association and continues to serve on the Visit Loudoun Board.

Upcoming Events

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis

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Jorge Ordonez Botani Muscat Alexandria, Sierras de Malaga, Spain $18.99

Winemaker’s Notes:  Pale straw color. Fresh, fragrant and mature, brimming with the aroma of Muscat grape, apple, mandarin orange and a pinch of wilted flowers. On the palate it is fruity and dry, with notes of citrus and a gentle finish.

The surprising originality of Botani is the fruit from a rigorous process of grape selection and the great care taken in the winemaking process. The grapes used in this wine come from the vines from Almachar that grow on the north-facing mountainous slopes. After manual harvesting, at the end of June or the beginning of August, the grapes are brought to the selection table before pressing. Since they are extremely sensitive to climate changes, we were not able to make this
wine in 2005.

Tarima Hills Monastrell, Alicante, Spain $16.99

Winemaker’s Notes: Monastrell’s intensity of fruit shows throughout the wine; red plums, black cherries, and raisins, and the toasty barrel power lingers as well. There are a few green, herbal notes, and the wine finishes with a lingering warmth and toast. Drink now or in the next five years.  Monastrell grapes are hand-harvested from small plots of low -yielding old vines. The wine exhibits deep garnet color with flashes of violet and a bouquet of dark red cherries and leather. On the palate, the wine achieves its full potential, offering notes of black berries, plums, and licorice with an elegant but persistent finish. 

All the Sips of the Week are available at Wells Discount Liquors in Baltimore, MD check them out at www.WellsWine.com. To find these wines in other areas visit www.winesearcher.com.

 
Amy Reiley authored the critically acclaimed aphrodisiac cookbook  Fork Me, Spoon Me.  Master of Gastronomy and leading aphrodisiac authority, Reiley is recognized as one of America’s leading authorities on the link between food, wine and sexual pleasure. Reiley was the second American Master of Gastronomy awarded by Le Cordon Bleu and in 2005 she was one of 5 wine professionals chosen as a finalist in the international Wine Women Awards.  She shares her hand rolled dark chocolate truffle recipe from her cookbook Romancing the Stove. 

Upcoming Events

3/19:  Something to Wine About Wine Tasting Comedy at Rams Head Tavern in Annapolis

We’ll be back to explore the recipe for a delicious life with Lori Corcoran of Corcoran’s Vineyards and their Brewmaster of Corcoran Brewery

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Full Sail Brewing Session Lager, Hood River, Oregon $14.99/12 pk

Brewmaster’s Notes: Original Session, with the bright red label, is a classic all-malt pre-Prohibition style lager that reminds us of what American lagers used to taste like. It’s flavorful, refreshing, and has a touch of that import-style taste. (Which, once upon a time, you didn’t have to buy an “import” to get.) Oh, and it comes in a stubby, 11-oz bottle like your grandpa used to buy. So after your next session (surf, jam, gab, whatever), crack open a Session and drink to the good old new days. Named World’s Best Premium Lager at the World Beer Awards and winner of a slew of other shiny trophies, Session has truly earned itself a place at the bar. Not to mention the barbeque.

Abita Light, New Orleans, Louisiana $9.99/6pk

Brewmaster’s Notes: Abita Light is an all-malt lager brewed with pilsner and carapils malts and Vanguard hops. It is the smoothest and most flavorful light beer you’ll ever taste. Crisp and refreshing with a mild hop aroma, it has only 118 calories and 8 carbs. Great with almost anything, it’s an excellent choice for lighter foods and salads too. Try Abita Light with a sharp Cheddar. Suggested temperature: 38°, Suggested glassware: pint, pilsner or wheat

Flying Dog “Underdog” Atlantic Lager, Frederick, MD $10.99

Brewmaster’s Notes: Underdog is light and refreshing with crisp hop character and pairs best with foods like simple salads, Provolone and Monterey Jack cheeses, seafood, and light proteins.

Brian Tyler, Beer Whisperer from Hair o’ the Dog in Easton, MD joined us with 3 brews perfect for the Superbowl! Brian, has been in the fine wine, beer, and spirits business for over 15 years. The craft beer explosion caught the attention of a guy always interested in trying something “new” and as his palette continued to grow so did his devotion. Brian is currently certified in Beer Sales and Service through the Cicerone program and hopes to be a Certified Cicerone within the year.

Andrew Evans, Chef/Owner of The BBQ Joint Easton, MD joined us to talk BBQ for game day and shared his meatloaf recipe! Taught from childhood to be curious about the world and about food, Evans received a BA degree in Far Eastern Religious Studies from the University of Virginia and later attended the Culinary Institute of America (CIA) in New York.  Andrew Evans currently balances his time managing The BBQ Joint, providing private chef catering for families, teaching cooking demonstrations for his National BBQ Team sponsors Primo Grills and Creek Stone Farms Black Angus Beef, lessons at Whole Foods supermarket and consulting for the Australian government (Austrade).

Upcoming Events

We’ll be back to explore the recipe for a delicious life with Aphrodisiacs for Valentines, Sexy Wines and so much more!

Chef Andrew Evans’ Meatloaf

MAKE AHEAD: You can make the meatloaf a day ahead and smoke the next
day–it will also freeze well and reheat for leftovers for up to 3 days if
well wrapped and refrigerated.

6 or more servings

36 oz ground beef 80/20
1/4 cup of you favorite BBQ sauce (you will need another 1/4 cup of same
sauce for glazing)
2 whole eggs
1 cup of bread crumbs (I like Panko since they absorb more liquid.)
8 oz. can of drained diced tomato
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 medium size chunk of hickory or 1 cup of soaked hickory chips
1 aluminum pan (9×9 works well)

Prepare a charcoal grill for indirect grilling: Light the charcoal in a
chimney starter and let the briquettes burn until the flames subside and a
light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into a mound on one side of the grill. Place the water pan next the charcoal on the other side.

To cook in a gas grill: Place the wood chunk or chips in a smoker box or a foil packet with fork holes puncturing the top to let smoke escape. Prepare the grill for indirect heat (fire up only one side). Preheat the grill to high. When smoke appears, reduce the heat to low as it will go, about 200 degrees. Place the meatloaf pan on the cool, or indirect, side. Place the water pan next to the meatloaf, but not over the fire. (You don’t absolutely need to use a water pan, so if there is not enough space, it’s okay.) Smoke over indirect heat as close to 200 degrees as possible until
an internal temperature of 140 degrees.

At that point take the 1/4 cup of BBQ sauce and brush it on top of the meat loaf. The glaze will set while the temperature of the meatloaf goes up to its final temperature between 150-160 degrees. At that point, remove the meatloaf pan to a table and cover with aluminum foil and rest for 20 minutes than slice and serve along with your favorite sides.

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Sips of the Week

Monte Antico Toscana 2008, Tuscany, Italy $12

Winemaker’s Notes: A Tuscan classic! Deep ruby colour with garnet reflections, its elegant bouquet of leather, black cherries, liquorice and plums preludes a medium to full-bodied palate where ripe red fruit, goût de terroir, subtle notes of vanilla and violets harmonize and linger, interlacing with the soft tannins and silky texture. Firm backbone, perfect integration of acidity and fruit, well rounded, medium finish.

 I Guistri e Zanza Nemorino, Tuscany, $19.99

Winemaker’s Notes: (60% Syrah, 20% Sangiovese, 20% Merlot) A lovely coastal Tuscan blend of Syrah, Sangiovese, and Merlot. I Giusti e Zanza is working toward their organic certification. The love and care for their land and grapes shows in each and every wine they produce. The Nemorino is soft and supple. An excellent match for simply grilled meat, pork, and game.

Gerry Sandusky, Ravens Broadcaster joined to talk about the upcoming Superbowl XLVII in New Orleans. A TV & radio broadcaster for more than two decades, Gerry has worked as a sportscaster in both Miami and Baltimore. He is also the radio play-by-play voice of the NFL’s Baltimore Ravens. He has covered events ranging from the Super Bowl to Major League All-Star game and he has interviewed stars and celebrities ranging from Michael Jordan to former President Ronald Reagan. Gerry is a two-time Emmy and Edward R. Murrow award winner. Gerry founded The Sandusky Group nearly a decade ago. He understands first-hand how the power of first-rate presentation, media, and communication skills translate to a company’s overall success.

Martie Duncan, Chief Party Thrower at MartieKnowsParties.com and Finalist Season 8 Food Network Star joined us to talk Superbowl parties.  Party expert and entrepreneur Martie Duncan represented the great state of Alabama and home cooks everywhere this year as a finalist on Season 8 of the popular competition cooking show, Food Network Star. Selected from thousands of applicants by culinary icon Alton Brown as part of his team, Martie was the only contestant with no culinary training or food industry experience in this year’s cast. Her food was described by Food Network executives as “warm and comforting, like hot cocoa or flannel pajamas.” For recipes and party tips: www.MartieKnowsParties.com for Food Safety tips: www.FoodSafety.gov

Upcoming Events

We’ll be back to explore the recipe for a delicious life with great brews and BBQ for game day!

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La Tarasque Cotes du Rhone 2010, Rhone Valley, France $21.99

Winemaker’s Notes:

“Strawberries, cherry, red currants, plum, fig, violets, caramel, coffee, tar, cocoa and wet stone in an incredibly vibrant nose. Cherry, wild strawberry, caramel and peach in a bold attack with medium density. Soft and super supple finish with density, stone fruits linger with persistence. This wine is tasting great! It is refreshing, supple and juicy.” —Aaron Pott

Domaine Armand Cairanne Cotes du Rhone Blanc 2010, Rhone Valley, France $16.99

Importer’s Notes: A blend of Marsanne 50%, Clairette 30% and Grenache Blanc 20% this is a beautiful bright white with with a straw color. The nose is expressive, with apricot and peach aromas mixed with sweet notes of vanilla and toasted bread. The mouth feel is round and remains round and fresh with notes of citrus fruits and white fresh fruits. So smooth! It might become one of your favorite choices when in search of a great match for your meal: whether you go with salad, fish, chicken or soup!

All the details on the Sips of the Week are at TheWineCoach.com, on The Wine Coach free App for iPhone/Android and all wines are available at Wells Discount Liquors check them out at www.WellsWine.com

Chef Robert Weidmaier of Marcel’s in Washington DC joined us to talk about incorporating a touch of France into every day cooking. All of the Robert Wiedmaier’s six restaurants reflect his European heritage, in particular his links to the Franco-Belgian territory. Born in Germany to a Belgian father and Californian mother, he grew up close to the land. In 1999, Wiedmaier opened Marcel’s, an elegant restaurant that consistently wins top awards and ratings for fine dining in Washington; it is named for his first-born son, and was listed as the top restaurant for food in the prestigious Zagat’s Washington DC/Baltimore Restaurant Survey in both 2011 and 2012.  Now, Wiedmaier currently owns six successful restaurants in three states and the District of Columbia. These include Brasserie Beck, Brabo, Mussel Bar & Grille [Bethesda, MD and in Atlantic City, NJ], Wildwood Kitchen and Marcel’s.

Recipe for Boudin Blanc with Caramelized Onions, Bacon Lardons and Sauce

2/25 The 4th Annual Capital Wine Festival kicks off with the Grand Reception. Here you’ll be able to taste wines from all ten wineries participating in the festival, along with two local wineries, Tarara and Boxwood. Tickets can be purchased at www.capitalwinefestival.com or by call 202 736-1453.

We’ll be back to talk and drink with Ravens Broacaster Gerry Sandusky and give tips on creating an AWESOME Superbowl party!

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Paul Cullen, founder of Paul Cullen Wines joined us to share his wines, music and thoughts on life.  Paul Cullen is a bassist and multi-instrumentalist touring with such groups as the internationally acclaimed rock band, Bad Company, Cullen has played shows in front of millions of audience members and in venues around the world. Today, his unique jazzy cool acoustic sounds provide the ideal backdrop for sipping wines from his hand crafted Paul Cullen Wines Collection.

Unplugged & Uncorked Rosso $13, Sierra Foothills, California

Sonata Rosso is a lush fusion of Syrah, Zinfandel & Cab Franc from the Sierra Foothills on the eastern side of California. A rich and well balanced red: Fruity, spicy, hints of clove, and vanilla with perfect tannins. This clean daily drinker pairs well with anything grilled to your favorite pizza. Especially perfect with my Grandma’s sauce.

Unplugged & Uncorked Bianco $13, Sierra Foothills, California

Sonata Bianco is a crisp, bright Sauvignon Blanc with a splash of Chardonnay. Fruity nose and hints of grass with clean flavors of pear and apricots fill your mouth and a citrus finish. Lovely with seafood and salads.

Unplugged & Uncorked Rosé $13, Sierra Foothills, California

Sonata Rosé is a cool blend of Petite Syrah and a rare Italian Grape Fiano from the Sierra Foothills on the eastern side of California. A dry and spicy Rosé, this can be drank by itself or pair it with Antipasti or anything grilled. “Not your grandmom’s Rosé!”

All the details on the Sips of the Week are at TheWineCoach.com, on my free App for iPhone/Android and similar wines are available at Wells Discount Liquors check them out at www.WellsWine.com

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• If you drank Dom Perignon in 1999 you can drink Nicolas Feuillatte Brut Blue Label Champagne also from the Champagne region now. $60 on his wine list vs. $275 for Dom Perignon
• If you drank Grand Cru White Burgundy in 1999 you can drink Domaine Marc Colin et fils Saint Aubin “Le Charmois” 2008 also from Burgundy now.  $85 on his wine list vs. $250 for one of his Grand Cru
• If you drink Opus One in 1999 you can drink Montagna Tre Vigneti Cabernet Sauvignon 2001 also from Napa Valley now. $85 on his wine list vs. $225 for Opus One

All the details on the Sips of the Week are at TheWineCoach.com, on my free App for iPhone/Android and similar wines are available at Wells Discount Liquors check them out at www.WellsWine.com

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Domaine Chandon Brut, California $18.99

 Winemaker’s Notes: Classic balance typifies this refreshingly soft, yet dry wine. The wine delivers complex apple and pear characteristics accented by citrus spice over notes of almond and caramel in the bouquet. When you taste Brut Classic, look for nutty flavors with hints of brioche that build to a refreshingly dry finish.

 Nicolas Feuillatte Brut Champagne, France $32.99

 Winemaker’s Notes: Delicate and Elegant, The Brut Réserve is aged for at least 3 years in our cellars, even though the legal minimum ageing requirement is 15 months. 150 different crus make up the blend. Reserve wines account for 15 – 35% of the blend to maintain the Brut Réserve’s consistency of quality and style from one year to the next.

Sharon Johnson is owner of Cheese Galore and More, located in Cross Street Market in Baltimore’s Historic Federal Hill. Sharon spent 25 years in the food industry in both management and food sales.  After a corporate restructuring she decided to take the leap and open her own Gourmet Cheese shop, which is now 16 months new.

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Schmitt Söhne Eiswein, Pfalz, Germany $19.99

Winemaker’s Notes: Eiswein (ice wine) is produced from grapes harvested and pressed while frozen (not warmer than 20° F) to concentrate sugar, acidity and extract. It is truly a unique and complex dessert wine with an intense concentration of fruits and hints of honey, caramel and raisins. Eiswein is the crowning jewel of German viticulture. 

Ch. Maydie Tannat Dessert, Southwest France $27.99

Winemaker’s Notes: This sweet wine from Southwestern France is made with hand-picked Tannat grapes allowed to semi-dry on the vine. The wine is rich, and dense, with ample black currant and black cherry fruit framed by notes of chocolate and spice cake. Complex and medium sweet, this would be a great match with anything made from dark chocolate.

All the details on the Sips of the Week are at TheWineCoach.com, on my free App for iPhone/Android and are available at Wells Discount Liquors check them out at www.WellsWine.com

Chef Duff has been cooking since the age of four, when his Mom caught him in the kitchen watching Chef Tell and swinging around a meat cleaver.  Following several appearances on its cake competition Challenge series, in 2006, Food Network tapped Chef Duff and his fellow cake baking artists at Charm City Cakes to star in Ace of Cakes.  After six years and ten seasons, the show is still wildly popular not only in reruns, but in over 40 countries worldwide. 

Upcoming Events

1/5: Something to Wine About at The Oxford Inn…part comedy, part wine tasting and 100% hilarious! Tickets are $25 include wine tastings, light fare and unlimited laughs.

Buy Tickets at TheWineCoach.com or call 410-226-5220. Add a 3 course prix fixe dinner for only $25!

1/9: Something to Wine About at City Winery…part comedy, part wine tasting and 100% hilarious! Tickets are $45 include wine tastings, light fare and unlimited laughs.

Buy Tickets at CityWinery.com

2/1: Something to Wine About at Boordy Vineyards…part comedy, part wine tasting and 100% hilarious! Tickets are $40 include wine tastings, light fare and unlimited laughs.

Buy Tickets at Boordy.com

Next Week

Bubbly, Cheeses and Champagne Cocktails for New Years Eve!

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Sips of the Week

Winemaker’s Notes: 77% Chardonnay, 15% Pinot Bianco, 8% Raboso Piave, Fresh and elegant. Layers and layers of flavors. Elderberry, anise, Italian summer melon, beeswax and seashells live within so many tiny bubbles. Totally delicious! Secco Italian Bubbles goes with everything from caviar to oysters to your favorite Chinese take-out.

Charles Smith “Kung Fu Girl” Riesling 2011, Columbia Valley, Washington, $13.99

Winemaker’s Notes:  100% Riesling, Super Kung Fu Girl! More depth and complexity than ever. Apricot, kumquat, nectarine and lime leaves. A great mid-palate intensity with a long, long minerally finish. This is one for the books….THE BOOK OF KUNG FU! Pair with delicious spicy curries or Chinese-style BBQ.

Charles Smith “Boom Boom!” Syrah 2010, Columbia Valley, Washington, $18.99

Winemaker’s Notes:  96% Syrah, 2.5% Grenache, 1.5% Malbec, Dark and persistent with layers of red and black fruit, baking spice and earth. THIS WINE IS THE BOMB! Pairs with rich meaty stews or slow-roasted pork tenderloin.

 All the details on the Sips of the Week are at thewinecoach.com, on my free App for iPhone/Android and are available at Wells Discount Liquors check them out at www.wellswine.com

Chef Patrice Olivon of L’Academie de Cuisine joined us to talk about how to take your passion for cooking to the next level. Chef Patrice served as the Executive Chef at the French Embassy in Washington, DC since 1992. Chef Patrice studied cooking at the culinary college in Marseilles. He relocated to Washington, DC in 1979 where he achieved success at such notable establishments as the Maison Blanche restaurant and The Morrison House Hotel in Old Town Alexandria.  In 1993 Patrice joined the ranks of the country’s best chefs who are called upon by the White House to provide exceptional cuisine for the First Family’s guests.  Chef Patrice taught cooking while at the French Embassy and he brings his passions and admiration for the culinary arts to the students in L’Academie de Cuisine’s professional programs.

Next Week

We’ll get some holiday baking tips from none other than Ace of Cakes–Duff Goldman from Charm City Cakes and I’ll talk about some great last minute gifts for wine lovers!