Elizabeth Kate

Putting Napa on The Map

April 7, 2019 by Elizabeth Kate Leave a Comment

California is famous for its magnificent wines but that wasn’t always the case. Up until 1976 and the famous blind tasting at the Judgment of Paris, California was just a lowly backwater when compared to Europe and in particular, France. French wines had always been the benchmark of excellence while California wines were classified as substandard and not taken seriously by anyone outside the state.

As far as wine production was concerned, the Old World (meaning Europe) was miles ahead of the New World (meaning the rest of the globe). Historic European wine producing countries such as Greece have literally been producing wine for thousands of years. The Cistercian monks of France were planting vines and tasting the soils of the venerable Burgundy (Bourgogne) region many hundreds of years before settlers even arrived on the shores of North America.

Wine producers of the New World believed they could not compete with such a remarkable track record and it never occurred to them to try. In a twist of fate, the sublime wines of Napa burst onto the international scene at the celebrated Paris tasting. Two unknown California wines were sneaked into the competition in unmarked bottles. Secrecy was key, as California wines were perceived as not worthy of even entering such an esteemed contest.

In the end, two wines from the Napa Valley, a Chateau Montelena Chardonnay and a Stag’s Leap Wine Cellars Cabernet Sauvignon, bested the French in both the red and white categories and won the competition. The world was stunned by the unprecedented victory. The French were scandalized.

In one fell swoop; the idea that only the French could produce top-caliber wine was destroyed. It was a clear victory for Napa, proving California wines were worthy of international acclaim in both quality and potential. Suddenly, it became possible for wines from around the world to not only compete on the international stage but to win.

The victory sparked a sort of revolution in wine production and inspired international winemakers to aspire to greatness. If the California vintners could do it, they could too. The glass ceiling had been broken. The victory in Paris was not only a turning point for Napa, it had an impact on the entire world.

Demand for the winning wines surged. Almost overnight, new vineyards were planted and new wineries were opened in Napa, hoping to ride on the venerable coattails of the winners. The now legendary Napa Valley did not disappoint and the name “Napa” will forever be associated with fine wine.

Since 1976, the wines of California and of the United States as a whole have evolved and proven themselves to be in a superior class of their own. Today, the United States is a driving force in the wine industry. With gifted winemakers leading the way, states such as California, Oregon, New York, Arizona, Texas, and many others, produce some of the finest wines in the world.

The next time you pour yourself a glass of fine wine, consider the history that brought that wine to your table. If not for the intrepid efforts of California vintners back in 1976, we might never know the joys of so many excitingly different wines from around the country and around the world. Surely that is something to celebrate.

Cheers!

An Irish Whiskey Renaissance

March 12, 2019 by Elizabeth Kate Leave a Comment

St. Patrick’s Day is upon us and it’s time to celebrate Irish-style. If you’re not a beer drinker and are wondering what to fill your glass with at that party or pub, look no further than a bottle of fine Irish whiskey. Irish Whiskey is enjoying a strong popularity these days and the wide selection of new brands and styles now available is clear proof of this.

Quickly now – who invented whiskey? The Scottish or the Irish? History tells us it was the Emerald Isle that first produced “Uisce Beathe” or “water of life.” It is thought that Asian monks brought distillation to Ireland more than a thousand years ago.

Celtic friars distilled spirits in Irish monasteries for centuries for medicinal purposes, but few doubt those monks may have tipped back a glass or two for the simple joy of it. The whiskey of those days was not aged and often flavored with roots, flowers, herbs, and honey. The warming spirit was highly effective at taking the icy chill off a cold Irish night. Indeed, a dram of whiskey can still be called “good medicine” today.

The oldest distillery in Ireland is the Old Bushmills Distillery in County Antrim. Whiskey has been produced at Old Bushmills since the 1400s. Whiskey production was a way of life in rural Ireland until taxes, the Temperance Movement, and economic struggle scaled it back significantly. Scotch whisky (spelled without the extra “e”) took over where Irish whiskey left off and easily stole the market away.

But the Irish never stopped producing their signature whiskey, distilled three times in copper pot stills. The smooth, delicious spirit was merely produced in much smaller quantities than that of their Scottish cousins. But today, at long last, Irish whiskey is gaining in both status and prestige on an international level. If you’ve never tried Irish whiskey, now is the perfect time.

If a whiskey is labeled “single malt” it means it was produced at just one distillery, as opposed to being blended with the products of several distilleries. A sophisticated spirit, single malt whiskey is always of the finest quality and enjoys a reputation around the world of exclusivity and elegance.

Traditional Irish whiskey is made from malted barley. The malted barley is dried in closed ovens with no smoke contact. The resulting whiskey is known for its clean, bright flavors—smooth and strong on the palate with flavors of vanilla, toffee, ginger, dried fruit, oak, honey, and black pepper.

The smoky flavor of peat is not common in Irish whiskey. Burning peat (organic matter unique to peatlands or bogs) imparts a unique briny, smoked quality to a spirit. Peated whiskey abounds in Scotland but is the exception not the rule in Ireland.

Irish whiskey is aged a minimum of three years, but usually much longer. The age on a bottle indicates the age of the youngest whiskey in the blend. Irish whiskey can be made with malted barley as well as other grains, including corn (maize) or wheat. Distilleries employ master blenders who strive to produce a signature taste and consistent quality for a blended whiskey, year after year.

Bushmills and Jameson are old esteemed brands of Irish whiskey on the market offering top quality products. There are also numerous new labels offering exciting and different styles of Irish whiskey. Try The Sexton Single Malt, aged four years in Oloroso Sherry barrels, the popular Red Breast Single Malt 12 Year, the briny, peated Connemara, or Method and Madness’ Single Malt aged in Old Bourbon barrels.

Irish whiskey can be enjoyed in many ways, from cocktails to coffees. While some aficionados prefer a single malt straight up or on the rocks, others demand a bold blend with hot java and cream. Whatever strikes your fancy, be sure to fill your glass high in honor of the good St. Patrick.

May the luck of the Irish be with you. As the Irish say, “Slainte!” or Cheers!

Sweet Wine for Your Sweetheart

February 9, 2019 by Elizabeth Kate Leave a Comment

February has arrived and with it comes the romantic promise of Valentine’s Day. What better to enjoy with your beloved than the taste of fine, sweet wine? Sweet wines have been sadly looked down upon of late, mostly owing to mass-produced wines like white zinfandel, or the sickly sweet moscatos that flow through the aisles of our supermarkets. Yuck. Just let them flow right past you.

The sweet wines you should take note of have nothing to do with the cheap, sugary stuff people consume as sort of an alcoholic equivalent to Coca Cola. World-class sweet wines are refined and elegant and can be served at the finest of tables with great pride. Because Valentine’s Day is associated with beautiful gifts of decadent chocolates, it is well advised to offer your true love an equally decadent wine. The perfect wine to pair with chocolate, be it milk chocolate or dark chocolate, is aged tawny port.

There is some confusion about the pairing of chocolates with wine. Many insist that chocolate can be happily paired with a dry red wine, such as red zinfandel or syrah. This is, sadly, incorrect. The firm and fast rule is that the wine must always be sweeter than the dessert with which it is served. Chocolate is decidedly sweet and the sweetness of the candy will make any dry red wine taste bitter on the palate.

The same rule holds fast for Champagne. Once upon a time when Champagne was a sweet, sparkling wine, it DID pair nicely with desserts such as chocolate. But nowadays, it’s difficult to find a sweet (“doux”) Champagne at all and a dry Champagne served with chocolates is never the right choice. As with the dry red wine, a dry Champagne will seem bitter when consumed with chocolate, and what a terrible waste of good champagne that would be.

But the lovers of the world should not despair. Aged tawny port is the answer to their Valentine’s prayers. With a luscious sweetness and sumptuous notes of caramel and walnuts, aged tawny port effortlessly highlights the flavors of fine chocolate and warms the hearts of all who dare to sip its sweet perfection.

Port has been produced in the Douro Valley in northern Portugal for hundreds of years and never goes out of style. The grapes used to create port include Touriga Nacional, Tinta Roriz, and Tinta Cao, as well as up to 80 other local Portuguese varieties. Port is a fortified wine, meaning that the wine has been strengthened or “fortified” with a colorless grape spirit during the winemaking process. The addition of this grape spirit stops the fermentation process of the natural grape sugars, thereby making the wine sweet. Port is usually around 22% alcohol as a result of fortification.

Aged tawny port gets its reddish amber color from barrel aging. The bottle will be labeled to indicate the age of the wine: 10, 20, 30, or 40 years. The wood of the barrel affects the color of the wine and imparts warm, spicy flavors as well as creating a decadent, silky complexity on the palate. It is a perfect pairing with any sort of chocolate, as well as rich desserts such as crème brulee, pecan pie, or salted caramel.

This Valentine’s Day, bring a touch of class to your gift giving and include a fine bottle of tawny port with that box of chocolates. It might just be true love.

Happy Valentine’s Day! Cheers!

The All-American Martini

January 9, 2019 by Elizabeth Kate Leave a Comment

It’s January and the New Year has officially begun. The celebrations of the busy holiday season have at last come to a close and we are all in dire need of a stiff drink. What could be better than the classic martini?

The martini is as all-American as baseball and apple pie. Symbolizing the epitome of American sophistication, the martini is a simple drink – gin and dry vermouth – served in a stemmed glass with a triangular bowl, with either a twist of lemon peel or an olive. Perfect.

glasses with martini and green olives, focus on olives

The martini is a strong choice – no fruit juice or soda to water down the liquor. Just a few sips and you are well on your way to a better mood. Too many martinis and you are well on your way to a headache. As with all good things, temperance is key.

No one knows the exact origins of the martini, but according to lore, it was first created by a bartender in San Francisco in the 1850s and dubbed “The Martinez.” By far, the most famous martini drinker is “James Bond,” who preferred his martini “shaken not stirred.”

The method of blending is a point of contention among true martini aficionados. Some swear that a martini must be stirred to give a silky feel to the drink and not water it down. Shaking seems entirely too violent an act for a drink of such abject elegance. But others maintain that shaking better dissolves the vermouth into the cocktail and ices it down to the ideal temperature. Whatever your preference, the martini is a drink that never goes out of style.

The classic martini is made with 5 parts gin and 1 part vermouth. A notable trend of late is to add barely a drop of vermouth to a martini or to even simply request the bartender wave the bottle of vermouth above the glass. This is a mistake. Without this key aromatic ingredient, your martini will be nothing more than a shot of booze in a pretty glass. Allow the bartender to work his magic! A perfectly calibrated martini is all about craft and ingredients.

The martini is an intensely flavored drink. Gin is basically vodka distilled with a bouquet of potent botanicals including juniper. Vermouth is a fortified wine infused with spices and herbs such as sage, coriander, and allspice. Putting gin and vermouth together creates a highly spiced and refreshing cocktail.

As always, the better the ingredients, the better the martini. Hendricks Gin offers a unique gin flavored with cucumber and rose petals. The Botanist boasts a gin infused with more than 100 spices and herbs. Today, many people choose to swap out the gin for vodka, thereby creating a vodka martini or “vodkatini.”

Diehard martini lovers turn up their noses at the vodkatini insisting the drink is nothing without the gin. A vodkatini has few of the notable pungent herbal qualities of a gin martini and is more mellow in flavor. If you are a fan of vodka, try Chopin potato or rye vodka. The potato gives the spirit a lovely creamy quality and rye adds a delicate spiciness to the cocktail.

A perfectly calibrated martini relies on good vermouth. Favorites include Nouilly Prat, Cinzano, Dolin, and Martini and Rossi. When Ian Fleming wrote the James Bond sequel, “Casino Royale,” he daringly substituted Lillet, a French aperitif wine, for vermouth in Bond’s martini. Lillet is fortified with citrus liqueurs and quinine and produces a martini with a citrusy quality and slightly bitter finish. It is an excellent alternative to the classic vermouth.

Whatever your preference may be, enjoy your martinis in good health and moderation.

Cheers!

Secrets to a Successful Soirée

December 10, 2018 by Elizabeth Kate Leave a Comment

The holiday season is in full swing and chances are, you’re serving lots of wine and good cheer to friends, family, and business associates. So what’s the proper pairing for a Partridge in a Pear Tree? Do you worry about buying the right wines for your holiday table? You’re not alone.

Wine often makes people nervous. No one wants to be exposed as a wine dilettante. It’s easy to be intimidated by what appears to be a rarified and somewhat exclusive club, made up of highly educated snobs who effortlessly mix French words into casual conversation and seem to innately understand esoteric wine terms like minerality and autolytic complexity.

As a result, people usually stick to the same old boring wines they’ve been drinking for decades, or go out on a limb and purchase terrifyingly expensive wines that they don’t know, in the hopes that their guests will be impressed with the labels, if not the wines. Take heart! There’s no need to break the bank this year and you’ll be the toast of the town.

The bottom line is, there are no “right” wines. Beauty is in the palate of the taster. Delicious wines sometimes have very little to do with the wines themselves. The best wine professionals always keep a handful of tricks conveniently up their sleeves to ensure successful holiday soirées.

Before you even consider buying wine, take a good look at your stemware. If you’re serving your guests in cheap glasses with the names of the various vineyards you’ve visited in the past 10 years, it’s time to make a change. Wine tastes better in crystal. Even a cheap wine will somehow become elevated when sipped from a crystal goblet.

Crystal is elegant and beautiful. It will make your table sparkle in the candlelight and raise the quality of the dining experience in your home from so-so to truly divine. There are many fine makers of crystal glasses in all shapes and sizes. Buy the best you can afford. Your stemware is a reflection of you. Be fabulous.

While you’re buying that new crystal stemware, go ahead and purchase a crystal decanter as well. Pouring a bottle of wine into a decanter exposes the wine to oxygen and opens up the flavors and aromas. Most wines improve markedly from decanting, the exception being very old wines, which are sometimes too fragile to be decanted.

In addition, if you are on a strict budget and have purchased inexpensive wines or wines in larger format bottles, decanting is a great way to hide the bottles from your guests. No one will consider the price of a wine being served from a stunning crystal decanter.

Seek out wines from different parts of the world. The professionals in your favorite wine shop likely have a few favorites they can share with you. Generally, the more unusual the wine, the lower the price, as demand tends to be fairly low. Look for Furmint from Hungary, Txakoli from Spain, Morellino di Scansano from Italy, or Xinomavro from Greece. You’ll find new flavors and terrific quality for a fraction of the price of a fancy brand.

Wine served too warm or too cold loses most of its endearing qualities. Many red wines are excellent served at room temperature…as long as your room is about 68 degrees Fahrenheit. As we tend to keep our homes much warmer than that, always lightly chill your reds before serving. The wine may eventually rise to the ambient temperature of the dining room but by then, your guests will already be enjoying it.

Whites, rosés, and sparkling wines are meant to be served chilled. However, if you serve them straight out ofthe fridge, they will be too cold and the delicate scents and flavors the winemaker worked so hard to achieve will be subdued. Chill your bottles lightly 15 minutes before serving in a bath of ice and water. Never put bottles in the freezer as subzero temperatures can damage wine.

Let the holidays be filled will good wine and good cheer this year. May all the joy ofthe season be yours.

Cheers!

Giving Thanks With Nebbiolo

November 10, 2018 by Elizabeth Kate Leave a Comment

Autumn has arrived and with it come shorter days, cooler temperatures, and of course, the holidays. A wonderfully festive season, autumn is a time to break out cozy sweaters and savor the awesome beauty of the great outdoors, spend time with cherished family and friends, and share festive meals and wine. On Thanksgiving, we celebrate our nearest and dearest. Why not make the day even more special with a memorable wine?

As the weather grows colder, we tend to gravitate towards heavier, more substantial wines. While cabernet sauvignon and merlot enjoy great popularity, it may be time to try something new and different.

Nebbiolo, an aromatic grape hailing from the Piedmont region of northern Italy at the foot of the Italian Alps, produces outstanding wines celebrated the world over. Named for the Italian word for fog or “nebbia,” as the region tends to be quite chilly and foggy much of the year, Nebbiolo is the grape used to craft the legendary wines of Barolo and Barbaresco.

The Italians call Barolo, “The King of Wines,” and for good reason. The wines are intense and powerful and can age for decades. Barolo is produced within the boundaries of a series of towns, including the town of Barolo itself. A wine can only be called a Barolo if it is produced within the boundaries of those towns. Each town’s wine has its own special attributes that make it unique and different to all the others. For instance, if you prefer a heavy tannic red wine, you might choose a Barolo from the town of Castiglione Falletto. If you prefer a Barolo with softer tannins seek out a wine from the town of La Morra.

If Barolo is the king of wines, then surely Barbaresco is the queen. Barbaresco is also made from the nebbiolo grape and produced just ten miles from Barolo in another demarcated zone. Barbaresco wines tend to be slightly fruitier, more perfumed, and more feminine in nature.
While both are wines of great power and beauty, Barbaresco is considered gentler while Barolo is more hearty and tannic. If looking for a passionate literary comparison, perhaps a Barolo would be Henry Miller and a Barbaresco, Anais Nin.

Both Barolo and Barbaresco are pale garnet in color and have a spicy floral quality on the nose, with plenty of earthy minerality. On the palate, the wines are very high in acid. Flavors can include strawberries, cherries, rose petals, black tea leaves, and even tar. Depending on the producer and the vintage, the wines might also offer aromas of vanilla, toast, cinnamon, and clove.

A young Barolo or Barbaresco can often be too intense to consume pleasurably. Aging allows the wines to improve. The flavors soften and gain in complexity. Layers of spice are added and the wines become more perfumed. A bottle of aged Barolo or Barbaresco adds instant elegance to any holiday table. Not cheap wines, Barolo and Barbaresco may range in price from $20 to many hundreds of dollars.
Nebbiolo wine without the fancy Barolo/Barbaresco moniker is made in other parts of northern Italy as well. If Barolo and Barbaresco are not in your budget, seek out a Langhe Nebbiolo. Produced just outside the Barolo and Barbaresco regions, Langhe Nebbiolo’s can be extraordinarily delicious at a fraction of the price of their more famous cousins.

Many excellent nebbiolo wines are crafted all over the world, including Australia and California. The Sierra Foothills AVA is home to several wineries producing wonderful nebbiolo wines worth seeking out. Delicious with a variety of cheeses as well as wild game, rich pastas, and roasted meats, nebbiolo is a true food-lover’s wine. Try it this year with your Thanksgiving dinner. It’s sure to become a lasting tradition.

Cheers!

Drinking in Oktoberfest

October 11, 2018 by Elizabeth Kate Leave a Comment

Without a doubt, Oktoberfest is the world’s most famous beer festival. The festival was originally celebrated in the city of Munich in Bavaria, Germany in the year 1810 to celebrate the marriage of Crown Prince Ludwig to Princess Therese. The resulting party was so enjoyable Munich decided to make it an annual tradition. Since that time Oktoberfest has evolved into a 16-day festival of beer, celebrating the arrival of autumn and all things associated with beer, food, and fun. If you’ve never visited Munich for Oktoberfest, put it on your bucket list today.

Beer is the star of the show at Oktoberfest and the Germans are rightfully proud of the many distinctive styles of beer brewed in Germany. Germany is renown for its beers and for good reason. They are truly world class.

Since the 16th Century, German beer production has been governed by a strict set of laws called the Reinheitsgebot. These laws set forth the official “do’s and don’ts” of beer production and resulted in Germany’s reputation for producing beers of the finest quality and utmost purity. The Reinheitsgebot laws still exist today and are one of the many reasons for German beer’s continued strong popularity in the world market.

Light golden lagers and pilsner-style beers dominate the German market but you can also find dark beers, smoky beers, and red-brown hued Bavarian Dunkels. These beers are fuller in body and weight, and may have flavors of mocha, chocolate, burnt toffee, or smoke.

There are more than 1,300 breweries in Germany today. Most of them are located in the south of the country. Bavaria alone has more than 700. Many towns are famous for their production of a single style of beer such as “Gose,” a unique beer flavored with coriander and salt, only produced in the little town of Leipzig. Such beers are almost impossible to find outside the region, except during Oktoberfest when producers bring their mouthwatering wares to the festivals.

This year, Oktoberfest started on September 22, and the revelry continues through October 7. Munich comes alive with beer-centric festivities. Parades, music, dancing, traditional and contemporary bands, yodelers, comedians, and a great program of events are scheduled. More than 6 million revelers, both young and old, join in the merriment each year.

Local breweries sponsor events and each has a massive tent erected to accommodate thousands of guests, with beer, food, and entertainment. Truly, the party never stops. Beer at Oktoberfest is enjoyed in Beer Gardens or Beer Tents with different themes, and sipped (or gulped!) out of magnificent and enormous glasses called “steins.”

There’s no shortage of food during Oktoberfest and you’ll be tempted to try German delicacies and traditional Bavarian food such as spicy sausages or “wurst,” delicious roast chicken, boiled beef, succulent suckling pig, and enormous Bavarian pretzels. Dive in. It’s a veritable smorgasbord of delights.

Fortunately for beer drinkers today, Oktoberfest is also celebrated in international cities around the world. Everyone wants to share in the golden wealth of a German brew and enjoy rich German cuisine.

Look for local festivities in your area or throw an Oktoberfest party of your own and seek out a spectrum of German beers to share with your family and friends.

Cheers! Or as they say in Germany, “Prost!”

The Intrigue of Volcanic Wines

September 3, 2018 by Elizabeth Kate Leave a Comment

Fire. It’s been in the headlines far too often in the past few years. The world is hot, dry, and vulnerable. We’ve seen fires both on the earth and in the earth. Everything is in a constant state of change. Fire is terrifying and fascinating, brutal and beautiful. Fire takes away and fire gives back. From the lava of a volcano springs new land, from the char of a forest fire springs new life. It’s the circle of life, colored in dramatic, smoky hues and watered with abundant tears.

But where is the intersection between fire and wine? What is a “volcanic wine”?

In short, a volcanic wine is a wine produced from grapes grown in volcanic soil or “andisol.” Andisol is very fertile, highly acidic, and full of ash. Volcanic soil can be thousands of years old or just a few years, depending on the location.

Grapevines thrive on this scorched earth and some of the world’s most interesting wines are harvested in black, volcanic soil. Famous winegrowing terrains with volcanic soil include our own Mount Konocti in California, the Greek island of Santorini, Italy’s famous Mount Vesuvius, Spain’s Canary Islands, Portugal’s Azores, and Hungary’s Somlo Hill.

One noteworthy region is Sicily’s Mount Etna, where grapevines grow on the slopes of a very active volcano. Mount Etna is an imposing mountain and the highest peak in Italy, south of the Italian Alps. The high altitude of the upper slopes allow for extreme sunlight for ripening as well as chilly temperatures to preserve the precious acidity of the grapes. Some of the vines on Etna are more than 100 years old. Growers believe the organic minerality of the lava-based soil enhances the flavor and ultimate quality of their grapes.

Wine producers of Mount Etna have a tremendous respect for the earth, similar to the reverence expressed by Hawaiians for “Pele,” the Hawaiian volcano goddess. Etna producers wax existential about growing grapes on a live volcano. Their love for the land far outweighs their fear of the volcano. They’ve experienced vineyards swept away by rogue flows of lava. They are used to frequent tremors beneath their feet. They are not frightened off the mountain by sudden jets of hot steam bursting from the ground. The magic of the volcano seeps into their souls.

With every love comes a certain degree of blind acceptance. The wine producers of Etna are willing to take the risk to reap the reward, understanding that they can’t change something over which they have no control. The producers accept the volcano, and for now, the volcano accepts the winemakers.

Most volcanic wines are made from indigenous grape varieties. Mount Etna is celebrated for its powerful red wines made from Nerello Mascalese grapes. You won’t find any chardonnay or cabernet sauvignon here. Volcanic wines offer deliciously different flavors that bring a whole new dimension to wine enjoyment.

Volcanic wines are intense. They tend to have deep, earthy flavors and a certain briny quality. They are known for their mouthwateringly high acid, which makes the wines eminently refreshing and perfect to enjoy on a warm afternoon. Although each volcanic wine is deliciously different, depending on the origin and grape, volcanic wines are on the whole more savory than sweet, more powerful than pretty.

Volcanic wines are capturing the world’s attention. 2018 marks the first year of The International Volcanic Wine Conference in New York City. Other events for volcanic wine have been celebrated in France and Germany. The excitement is contagious which means more of these fabulous wines will be imported to the USA.

Seek out a volcanic wine today. Be prepared for an explosive new flavor in your glass.

Cheers!

The Wines of Summer

August 5, 2018 by Elizabeth Kate Leave a Comment

Summer is in full swing and the weather is warm and balmy. Friends and family are in a festive mood and good wine is being poured. What’s in your glass?

Finding the perfect wine to savor over the summer months shouldn’t be difficult. Simply take your cues from an icy glass of lemonade. The coolness of the drink and the high acid of the lemon juice bring instant enjoyment and refreshment. On a hot day, there’s nothing better. The same is true with wine. The best summer wines are served slightly chilled and have a refreshing zing of acid on the palate.

The full-bodied, rich wines sipped during the colder months of winter often seem heavy and unappealing in the height of summer, kind of like wearing a heavy wool coat to the beach. Lighten up a little and choose wines that were created to be consumed young and fresh. Their cool refreshing flavors will brighten up any summer festivity and bring a smile to your face.

Rosé is arguably the most popular kid in town when the temperatures rise. The good ones boast floral aromas, medium to high acid, and flavors of strawberries or watermelon with a hint of spice. Rosé often has a slight tannic grip, as it is produced from red wine grapes, and pairs nicely with roast chicken, pork or beef.

There are many good rosés to be had from almost every corner of the world. Seek out tasty bottles from France, Spain, and Italy as well as Australia, South Africa, and our own California. These are not expensive wines. Quaffable rosé can be found for under $10, and the very best rosés top out at about $50. If you want to taste a fine rosé to give yourself a strong basis for comparison, try a Bandol or Domaine Ott from France. These wonderful, finely crafted rosé wines are truly memorable.

Nothing beats a crisp white wine on a steamy afternoon. Vermentino hails from the island of Sardinia off the coast of Southern Italy. The very most celebrated versions of this wine are Vermentino di Sardegna and Vermentino di Gallura. Vermentino offers a lovely floral nose and a palate of fresh white peaches. The wine has a pleasant minerality with flavors of Mediterranean herbs and a slight tang of sea salt. Vermentino is a medium bodied wine with medium acid and is delicious on its own or served with seafood and pasta. Now grown all over the world, Vermentino is gaining in popularity and many lovely examples are grown right here in The Golden State.

Light to medium bodied red wine can be fabulous in the summer months. If you’re a red wine enthusiast looking for a new favorite, try a Barbera d’Asti, slightly chilled. The barbera grape hails from Northern Italy and is famous for its production in the little mountain town of Asti. Barbera is high in acid with a juicy palate of bright red cherries. This refreshing wine should be served lightly chilled and is a natural companion to meats and sausages as well as pastas and classic Italian fare. Like Vermentino, Barbera is now produced in many parts of the world and rapidly gaining in popularity.

Summer is an ideal time to travel and explore different regions of the world. But if your schedule doesn’t permit you to jet off to parts unknown, allow yourself to explore wines from around the globe. A glass of wine is the perfect way to visit the land and culture of another country without ever leaving the comfort of your home. Happy travels! And cheers!

Sparkling Wines

July 9, 2018 by Elizabeth Kate Leave a Comment

It seems like everything is coming up bubbles. Sparkling wine has reached a pinnacle of popularity. No longer saved for just moments of celebration, sparkling wine is a great choice to bring joy to every day moments. Lucky for us, there is a wealth of sparkling wines to be had, from sea to shining sea. What a joy it is to be able to taste all the many bubbles our amazing world offers.

Effervescence LA launched its inaugural Champagne and Sparkling Wine Celebration at the beautiful Avalon Theatre at Hollywood and Vine in Los Angeles. The first of its kind, Effervescence LA was the USA’s premier comprehensive epicurean event centered on champagne and sparkling wine.

The three-day affair included two incredible walk-around wine tastings with the best bubbles the world has to offer, as well as gourmet meals prepared by acclaimed chefs, private tastings, master classes with world-renowned champagne experts, and finally, an elegant Champagne Gala Dinner at the popular Republique restaurant. Truly an epic weekend!

On Friday evening, Effervescence LA invited guests to sample fantastic fizz from around the world in the Sparkling Wine Extravaganza Walk-Around Style Tasting. Guests were treated to just about everything under the sun that sparkles. From sparkling sauvignon blanc from New Zealand and Spain’s celebrated cava to spritzy green wine from Arizona and California’s best bubbles, it was a fabulous celebration of superb international sparkles.

Some of the featured countries represented were Italy, France, England, Austria, Spain, USA, Australia, New Zealand and more. All wines were included in the ticket price and guests were treated to a smorgasbord of delicious meats, various cheeses, and crusty breads to complement their tasting selections.

Saturday’s Grand Champagne Tasting offered the very best of France’s Champagne region, in all its shimmering glory—a grand tasting tour of the most celebrated wine region on earth. The evening was merry, as guests were treated to champagnes from fine small producers, mid-size champagne houses, as well as the legendary names of Champagne. Among the prestigious houses represented were Dom Perignon, Krug, Barons Rothschild, Ruinart, Moet Chandon, Bollinger, and Billecart-Salmon.

As in the Sparkling Wine Extravaganza, a beautiful selection of delectable meats, tasty cheeses, and yeasty breads accompanied the champagne as well as iced fresh oysters on the half shell. What a treat! Servers shucked tasty oysters all evening and visitors indulged in their briny goodness—a decadent and perfect pairing with champagne!

The Master Classes included topics such as the differences between sparkling wine and champagne, an exploration of chardonnay in Krug (chardonnay is one of the primary grapes used in the crafting of champagne), a study of mature champagnes, and even a pairing seminar of Krug champagne and classical music. Dining events featured a “Krug Lovers” Dinner with Chef Casey Lane, a Billecart-Salmon Collector Champagne Luncheon with Chef Walter Manzke, and the Champagne Gala Dinner with Chef Walter Manzke on the final evening. Each was the opportunity to be educated and indulgent at the same time—a win-win, any way you look at it.

If you are a lover of sparkling wine, look for Effervescence LA next year, or better still, let’s organize an Effervescence East Bay and bring the celebration here! “Effervescence East Bay” has a nice ring to it, don’t you think? Connect with the best of the bubbles at www.effervescenceLA.com. Mention that the East Bay would like to have its own Effervescence. You won’t want to miss one moment of this action-packed weekend dedicated solely to the celebration of bubbles. The best is yet to come.

May all your happy moments be joyous, and all your pain, champagne….

Cheers!