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Sips of the Week
1. Icardi Nebbiolo Suris jvan 2006, Piedmont, Italy
Winemaker’s notes: 
100% Nebbiolo aged in new French barriques for 18 months. This wine is bright ruby red that turns to garnet with aging. Its aromas are highly elegant with hints of violet and spices. Great for meat courses, lamg and hard cheese. This wine is dedicated to the Icardi son, Jvan or Evan in English…Suris jvan means Evan’s smile. Retails $20.99 (normally $26.99)
2. D’arenberg Laughing Magpie 2008 (94%Shiraz, 6%Viognier , McLaren Vale, South Australia
Winemaker’s notes: As well as varietal dark fruits and spice, the nose features savoury characters of cooked meats, spices and cracked black pepper. The palate is robust and concentrated with great intensity. The fruit is more expressive on the palate with a touch of raspberry, plum, blackcurrant and blueberry with underlying spice and just a hint of savoury oak.
The mineral silky tannins build nicely on the palate and provide good structure and impressive length. This wine will benefit from bottle age and if cellared correctly will drink well over the next 15 years. Retails $24.99
All the details on the sips of the week are available at Wells Discount Liquors check them out at www.wellswine.com
These wines and more are available at Wells Discount Liquors in Baltimore or at a retailer near you.
Featured Guest
Nycci Nellis of Foodie and the Beast on WTOP and www.thelistareyouonit.com talks with us about great gifts for foodies. Nycci Nellis is founder & publisher of TheListAreYouOnIt.com, D.C.’s premier resource for what’s happening on the regional food & wine scene, with over 30,000 subscribers. She and her husband are co-hosts of D.C.’s only food and wine variety show, Foodie & The Beast airing Sunday’s on WTOP.
Wine Sandwich of the Week (aka Food Pairing)
Jerry Pellegrino of Waterfront Kitchen www.waterfrontkitchen.com fills us in on his new venture, Waterfront Kitchen and tells us how to dry age a standing rib roast and cook it perfectly! Executive Chef Pellegrino is fascinated by food and wine, and the way they work in harmony on the palate. His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology. His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks’ extensive wine offerings. Menu planning meetings begin, in fact, with a good bottle of wine, its taste providing inspiration for new menu items. The cuisine has been called “new American” but it is unique, a result of the Chef’s adventurous attitude towards the marriage of flavors.
Chef Pellegrino draws much of his inspiration from America’s great artisan winemakers. He appreciates the love and care these small growers take in their products and believes it shows in their wines. With the same devotion, Chef Pellegrino is often found in the dining room sharing a personal story, explaining a cooking technique, or joining the waitstaff in helping guests select a great wine.
Tune in next week:
Sadly there is no show on 12/24 due to the Ravens game but we’ll be back on New Year’s Eve! We’ll talk about 2 great new wines to take you into 2012 and sommelier Amanda Crawford of Spectrum Auctions fills us in on the top trends in wine for 2012…and more!
Special thanks to Wells Discount Liquors, Sheehy Lexus of Annapolis, Crystal Cruises, Cavit and Santa Rita Winery.
