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Table of Contents
And we'll know how many more weeks of winter
that we are in store for. Honestly, I have to really do a
bunch of stuff with the house this year, but that is a
direct correlation to the amount of success I have in
business this year.
Now, on to the world of wine.
Last year, we did a phenomenal day of wine
and food, which should give us about three to four episodes
worth of tape; maybe even four or five. As we took off for
the month of January, I am getting everything back in the
saddle, and we are planning another taping day on February
28th. However, we are also looking at something more
private with three main dishes of waterfowl ("Duck, duck,
Goose" – two ducks dishes, one goose dish, several side
dishes and five wines). We are either going to do two
sessions, or one session and the next sessions would be
vegetarian.
We'd really like to develop a list of fifty
or so people that we could regularly call on to be part of
our tapings and events, as we have a number of things that
we are going to be doing from now through the end of May.
This past month had me touching base/meeting
up with:
- one wine importer and distributor,
- one person that has their own meetup (we
are looking forward to them and some of their people being
at the next session as well as a larger private tasting of
Terranova wines with some of their folks as well);
- being amazed at Beringer's 2007 vintage
Napa Valley Chardonnay;
- attending a wine dinner for Penn’s Wood
Winery over at Table 31;
- making connections at the Home Show (laying
the groundwork for some tapings in various design kitchens);
- and coming up with new concepts for future
episodes as well as other shows.
In this month, I am hoping to:
- Hit the lottery (man, I need it);
- Attend Vino 2010 in NY (Terranova wines
will be one of the presenters, and if I go, I will need a
designated driver);
- Attend another wine event in Atlantic City
on 2/19;
- Pack these two seatings on February 28;
- Start recruiting a wine posse;
- Redesign part of the site functionality; and
- Write these articles that I have been
saving up.
It's been a minute since I have started this
endeavor, and the seeds planted are beginning to take fruit.
I will admit that I have been busy with other projects
(gotta pay the bills folks, and I have at least four sites
that are smokers that I need to finish and launch – anyone
that wants to handle their own marketing and sales for a
region?) On Sunday, I got a nice email from N. Polk, a
member of the Southside Wine Divas in Chicago who loves the
site and will spread the word.
As I progress in this lane, more and more,
the moniker of "the wine guy" is being applied to me by a
number of people, so I might as well keep it.
Also, for this winter, I have been exploring
more Viognier and Viognier blends, as well as Pinot Gris
wines. However, on the flip side, I have also been looking
for some other reds, and I can't wait to not only try a
Beringer Napa Valley Pinot Noir, but also a limited release
Gerwurtztaminer, a Gentil wine from the Alsace region, and a
Bacasis Red wine crianza, which is a combination of Merlot
and Cabernet Sauvignon.
You also might catch me around the city
doing some tastings/samplings in the state stores for Quady
Winery's Electra wine. This wine is definitely a
ladykiller and I have been drinking it for years.
Hopefully, their Red Electra will also be coming here
shortly as well. What’s interesting is that I got an email
from Andrew Quady regarding the fact that they are getting
attention from some rap groups and their fans who love it,
and are wondering the best way to market it to them. Maybe
we can come up with something that you’ll also be able to
get in on.
Well, that's it for now. This newsletter
should also contain information about the upcoming event,
and I would love to see many of you that attended the last
event at this one. Thanks Michi for coming down with a crew
from NYC!
P.S. Anyone that can make a good seafood
salad (crabmeat, shrimp, pasta) hit me up, as I definitely
need a large container of it (enough to last a week) and
will negotiate a good deal for it.
Thursday, January 28, 2010
"Over a Glass" & "Four and a Bottle" show taping, drinking and eating
Sunday, February 28, 2010
After taking January off, we're back with another day of tastings and tapings. This time, we're going to do a speed tasting approach
where we have seven tables, seven wines and seven dishes. Don't worry, we won't rotate you, but we'll rotate the wines and the dishes. We're taking over Mission Grill restaurant again,
and we'll be filming an episode of "Over a Glass" and an episode of "Four and a Bottle."
In Over a Glass, Zach will bring wine to which Al will pair the food. All in attendance will be seated and enjoy each course and
be interviewed as to their reactions and/or impressions on the wine and the food. The wine during this session will be those under the Friday Monkey, whose wines
all hail from Australia (I really love their Cabernet Sauvignon/Shiraz blend). At present, while Al has come up with a preliminary menu for the event, it
might change, as well also might have some single guest chefs at the event as well.
For that don't know about Four and a Bottle, we take four chefs who will each construct a dish on the fly given a glass of wine to taste. Several audience diners will be
chosen to participate, being served both the wine and small plates of all four creations.
Summarily, all in attendance will enjoy seven wines (3 oz. pours; we can't have you guys getting into accidents) and seven dishes. Tickets are $30
per person. For those of you that have attended past events, you know that you get your money's worth, and in this, you'll also be on our shows (7 3 oz.
pours of wine would run you at least $35 not including tax and tip).
For more information, you can call me at 215-474-1911 or contact me.
Space is limited to twenty-eight people per seating. All tickets must be purchased in advance of the taping date.
Mission Grille
1835 Arch St
Philadelphia, PA 19103-2744
Cost: $30.00
Time: 4PM
Purchase Tickets
Thursday, January 28, 2010
"Over a Glass" & "Four and a Bottle" show taping, drinking and eating
Sunday, February 28, 2010
After taking January off, we're back with another day of tastings and tapings. This time, we're going to do a speed tasting approach
where we have seven tables, seven wines and seven dishes. Don't worry, we won't rotate you, but we'll rotate the wines and the dishes. We're taking over Mission Grill restaurant again,
and we'll be filming an episode of "Over a Glass" and an episode of "Four and a Bottle."
In Over a Glass, Zach will
bring wine to which Al will pair the food. All in
attendance will be seated and enjoy each course and
be interviewed as to their reactions and/or impressions
on the wine and the food. The wine during this session
will be those under the Lucky 7 label. These wines
are from the Rapel Valley in Chile. I can tell you
that I love their Carmenere, and the Cabernet Sauvignon
shows promise. At present, while Al has come up with
a preliminary menu for the event, it might change,
as well also might have some single guest chefs at
the event as well.
For that don't know about Four and a Bottle, we take four chefs who will each construct a dish on the fly given a glass of wine to taste. Several audience diners will be
chosen to participate, being served both the wine and small plates of all four creations.
Summarily, all in attendance will enjoy
seven wines (3 oz. pours; we can't have you guys getting
into accidents) and seven dishes. Tickets are $30
per person. For those of you that have attended past
events, you know that you get your money's worth,
and in this, you'll also be on our shows (7 3 oz.
pours of wine would run you at least $35 not including
tax and tip).
For more information, you can call me at 215-474-1911
or contact me.
Space is limited to twenty-eight people per seating.
All tickets must be purchased in advance of the
taping date.
Mission Grille
1835 Arch St
Philadelphia, PA 19103-2744
Cost: $30.00
Time: 2 PM
Purchase Tickets
A great Beringer, different vintage, different price, better taste
| Brand Name | Beringer |
| Wine Name | Napa Valley Chardonnay |
| AVA | Napa Valley |
| Country | United States |
| Wine Class | White |
| Wine Type | Chardonnay |
| Alcohol Percentage | 14.1% |
| Price | $10 - $20s |
| Site Rating | 9 (on a scale of 1-10) |
I have loved Beringer Napa Valley for the past two years,
but I have wondered why the price per bottle has increased
by about two dollars.
However, this time around, I noticed a very different
taste. It was more smoky and decadent. I then had to look
back and see my past reviews to see that this wine was two
vintages past the old wine. In fact, this wine reminds me
of a Beringer that is the Private Reserve Chardonnay, which
is about $26 a bottle, if not $30.
The most heavy aspect of the flavor is the oak, but
thankfully, it's not buttery. The next is the spice
component, but I honestly would think Allspice versus
anything else. I can't taste the fruits, but the back of
the bottle says pear, apple and citrus; actually, the oak
and spice overwhelm me in a good way.
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Sauv Blanc with a peach aspect
| Brand Name | Concannon Vineyards |
| Wine Name | Sauvignon Blanc |
| AVA | Central Coast |
| Country | United States |
| Wine Class | White |
| Wine Type | Sauvignon Blanc |
| Alcohol Percentage | 13.5% |
| Price | $10 and Unders |
| Site Rating | 9 (on a scale of 1-10) |
Every now and then, I get to try something that's a
little bit different. While I have not met many French
Sauvignon Blancs that I have thought highly of, they are all
different than the typical New World interpretations of the
wine. This New World Sauv Blanc comes from California,
namely Concannon Vineyards, whose Petit Sirah I particularly
love.
The first thing that you get is the aroma, or the nose,
which is resplendent of the smell of white flowers. In
taking the wine into your mouth, you get the slight
obscurence of citrus mixed in with a heavy dose of laid back
peach (Al says that it's almost a green peach; I honestly
don't know if this fruit exists -- note, he says it's an
unripe peach, but I am reminded of white peach). Also, it
has a nice semi-sweetness.
The body is medium, with a not too thick viscosity.
This wine is definitely a delight, and I can't wait to
talk to my connection with the winery tomorrow.
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Dry and spicy, but sexily saucy after decanting
| Brand Name | Agricolas Aguaza |
| Wine Name | Sa Ra Da |
| AVA | Almansa |
| Country | Spain |
| Wine Class | Red |
| Wine Type | Red Blend |
| Alcohol Percentage | 14% |
| Price | $10 and Unders |
| Site Rating | 8 (on a scale of 1-10) |
It's winter, and as that I have been trying to try more
red wines lately. The key thing that I am seeing with a lot
of more interesting reds, regardless of the price is that
you have to adequately let them breathe, and that means
decanting them for at least thirty minutes to an hour. And
in this case, this started as a wine that I hated, but
forced myself to try different ways.
I can't tell you what's in this wine because no matter
where I search, I don't get a good answer; I am thinking
that the prime grape is Monastrell. This is an extremely
dry wine, heavy with tannins, but on the flip side, there is
a spicyness combined with the taste of currants. The spice
being more indicative of nutmeg and ground sage.
This wine is for dry wine lovers only.
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Innocent my ass!!!!
| Brand Name | Shinas Estate |
| Wine Name | The Innocent |
| AVA | Victoria |
| Country | Australia |
| Wine Class | White |
| Wine Type | Viognier |
| Alcohol Percentage | 14.1% |
| Price | $10 - $20s |
| Site Rating | 10 (on a scale of 1-10) |
I first heard of Shinas Estate as least one year ago,
from a friend that told me about their Shiraz called 'The
Guilty.' Well, lately I have been on a Viognier [as well as
Pinot Gris] bent and I just had to try this one.
Now, I will tell you that I haven't found a French
produced Viognier that I love, yet alone like, but it seems
that all of the New World versions of this wine are
wonderful to me.
This wine is awesome and all-consuming in its intensity
(14.1%) and it all comes from one vineyard. The aroma
contains minerality as well as exotic orchid essence. The
taste is typical viognier, with a weird concoction of exotic
flavors that seem like passion fruit mixed with a little
dash of coconut and God knows what else that I can't identify.
This wine is great for something like a nice seafood
salad, anything chilled (artichoke hearts), or some nicely
herbed poultry.
|
Very good but not orgasmic... but close
| Brand Name | Jam Jar |
| Wine Name | Sweet Shiraz |
| AVA | Western Cape |
| Country | South Africa |
| Wine Class | Red |
| Wine Type | Syrah/Shiraz |
| Alcohol Percentage | 12.5% |
| Price | $10 and Unders |
| Site Rating | 9 (on a scale of 1-10) |
I just had to pick up this bottle several months ago
because it was different; I mean, 'Sweet Shiraz,' WTF!?! I
saved it for a special occasion, and dared someone to drink
it with me. They said that it's a 9 and not a 10, so that's
what we're going to go with.
This wine retains the color of a great red; deep purple
in color. The body is light, but the taste is very
fulfilling. It's very fruity; blueberries, raspberries,
etc. It's sweet, but not as sugary or sweet as a
traditional dessert wine. Lena says that it's a wine that
you can't stop drinking.
I would consider this wine a 'Ladykiller' and as Lena and
the bottle both say, this would be great with cheese, or a
cheeseburger.
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