Perfect Patio Wine – KECI NBC Montana Today and WineGuyMike


This mornings KECI Montana Today Feature with Rob Hudson and WineGuyMike; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

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This Week on the WineGuyMike™ Radio Show© Wine Cellar Craftsman and Designer Philippe Leiritz


Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

This week’s podcast; Philippe Leiritz and Your Custom Cellar http://trail1033.podbean.com/2012/08/05/wine-guy-mike-for-august-5/

Recent podcast; What You Need To Know About Wine  http://trail1033.podbean.com/2012/07/15/wine-guy-mike-for-july-15/

Last week’s podcast; Perfect Patio Wines http://trail1033.podbean.com/2012/07/01/wine-guy-mike-for-july-1/

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

Father’s Day podcast, Special Father’s and Special Wines http://trail1033.podbean.com/2012/06/17/wine-guy-mike-for-june-17/

Recent Podcast with John Balletto of Balletto Vineyards & Winery http://bit.ly/WineGuyMike2

WineGuyMike with Perfect Patio Wines on KECI NBC Montana Today; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

NBC Montana Today TV Segment on Easter wines and food pairing; http://www.nbcmontana.com/video/30847522/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to WineGuyMike show wines for the lowest price.  Located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

Philippe Leiritz

Philippe Leiritz from YourCustomCellar.com

Philippe Leiritz was this week’s featured guest on the WineGuyMike Radio Show.  Leiritz is a native of Alsace, France and by professional trade worked as a mechanical engineer.  Leiritz and his wife Frederique worked together in Geneva, Switzerland prior to moving to and settling in Michigan.  Leiritz continued working in the engineering field but had no time to spend with his family. Frederique and Philippe made a decision to move to Missoula, Montana in pursuit of their dreams.

Collectively the Leiritz family is owner and proprietor of the Missoula Winery and Event Center.  Frederique who is from Champagne, France grew up and worked in a winery.  She is now the winemaker for her family winery and Philippe designs and builds wine cellars. 

Leiritz truly is a master craftsman with the mechanical engineering background.  A functional combination that comes together in the form of beautiful wine cellars custom built for all types of homes and businesses.

Learning how light, humidity and temperature are crucial for the finest wine storage.  There are four things that affect wines as they are stored; Temperature, Humidity, Light, and bottles need be stored horizontally on their side.

  1. Temperature 55°F – 59°F
  2. Humidity 50-70%
  3. Light – wines that are stored in areas with ample light often time indicates incorrect storage temperature.  Constant direct light is another factor to consider as it will begin breaking down wine.

In today’s world 90% of wines are made to be drunk within one year.  If you are a collector of vintage wines you already know how and where you should be storing your wines.  The bottom line; temperature is far more critical than a dark wine cellar.

  1. Lying the bottle down is critical, especially if you intend to store the wine for any length of time. The purpose of this is to keep the cork moist, if your bottle is setting upright there is no liquid to keep the cork wet and swollen thus sealing the bottle correctly and keeping the oxygen out until you are ready to drink the wine.

With synthetic corks do not need contact with the wine to protect the bottle but then you should still be laying the bottle down.  This is important for unfiltered wines with sediment being spread out evenly through a horizontally stored bottle rather than collecting on the bottom of one that is stored upright.  Remember the wine in the bottle is alive and changing every day and the sediment in the bottle plays its part in this too, but that is another story for another day…

Commercial wine rack at a local tasting room

Commercial wine rack at a local tasting room

Master craftsman Leiritz also points out the choice of wood used in a cellar is critical for your cellar.  Redwood, mahogany, oak and alder are a few of the recommended choices for cellars.  Price, relative humidity, home décor, and personal preference all become a part of making the right choice for your wine cellar, Leiritz’s expertise is crucial when it comes to assisting you in these decisions.  

It is important to note that Leiritz builds cellars for all types of homes from modest to elegant custom homes.  There are even nice small racks that allow for proper wine storage for common guys like me.

This was a fun and informative radio show this week and Philippe Leiritz craftsmanship is extraordinary, having a nice cellar makes collecting and drinking wine just that much more enjoyable.  For more information please visit the website at; http://www.yourcustomcellar.com/home   

Here are two WineGuyMike wines that I recommend for your wine rack, pick them up at Missoula’s finest wine shopping experience, Liquid Planet located in the Heart of Downtown Missoula.

The wines reviewed today all receive the WineGuyMike™ Seal of Approval™

From my table to yours,

"from my table to yours"

Valentine’s Day Wine Selections from WineGuyMike™ and the NBC Montana Today Team


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2012/02/12/wine-guy-mike-for-february-12/

NBC Montana Today TV Segment with Valentine’s Day wines; http://www.nbcmontana.com/video/30455384/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

It’s nearly Valentine’s Day and the pressure is on, what to do.  There are two choices, dining out or staying at home for a nice evening.  No matter what your decision is Valentine’s Day involves three things, Food, Wine, and dessert.

Special occasions, in this case, Valentine’s Day is one time when you want the evening to be perfect so it is important to think about what wine you are going to enjoy with your meal.  I have a few easy suggestions on how to approach this decision making process.

Choosing a wine for your romantic Valentine’s dinner can be difficult in the sense of what wine will you and your dinner guest both enjoy.  If you are dining out I recommend choosing a restaurant, like Ciao Mambo in Missoula, that has a nice wine list and offers many selections of both red and white wines by the glass.  If your are like my wife and I she typically enjoys a dinner that pairs well with a white wine while I tend to enjoy dinners that dictate red wine.

For today’s special occasion I’m recommending seven wines today that are fabulous and inexpensive.  The red and white wines are super wines and are well rounded and forgiving enough to pair with a myriad of Valentine dinners.  The Rose´ is a very food friendly wine that will pair with any entree you may be serving.

When I think about wine and food recommendations I always consider Old World wines that are made to enjoy with food or New World wines that are made in an Old World style.

It’s important to remember to pace yourself so that you enjoy this special evening.  All of the Old World  wines selections I’m recommending today are lower in alcohol content.  This allows the wines not to be too big or bold as not to compete with your meal.  In other words these wines are great companions for tonight’s dinner.

The Wine List

Chateau Coustaut Graves Blanc $13.99 A blend of 45% Sauvignon Blanc, 45% Semillon and 10% Muscadelle.  A great white Bordeaux wine.

Nose – grapefruit tones with notes of kiwi and ripe gooseberries

Palate – grassy flavors with nice acidity

Finish – long elegant finish, nice mineral 

L’Ecole No 41 – $10.99 Fresh, tart, crisp, with nice fruit from the New World of Walla Walla.  This is a great food friendly white wine.

Nose – perfumed honeysuckle and orange blossom aromas

Palate – flavors of apple, apricot, grapefruit, and crisp minerality

Finish – slight spiciness, hint of honey, slight fruitiness

Anselmi San Vincenzo

In the annals of winemaking, Roberto Anselmi is a legend, a charismatic motorbike-riding rebel whose uncompromising quality-over-quantity approach has helped redefine the image of north Italian white wines.

Since taking over management of his family’s winery in the Soave district of northeast Italy’s Veneto region two decades ago, Anselmi has been motivated by an emotional and professional commitment to tapping the unrealized potential of the wines he grew up with. This has entailed a significant parting of ways with traditional vineyard and winemaking practices that have historically characterized the Soave district, and given birth to a new generation of north Italian white wines of unprecedented quality, character and finesse.

Anselmi San Vincenzo$11.99 The Anselmi San Vincenzo is 80% Garganega, 10% Chardonnay, and 10% Sauvignon Blanc.

Nose – scents of minerals, lemon/lime, apricot and yellow apples

Palate – honeydew melon, pear, yellow flowers, citrus, dry, lush

Finish – nice lingering finish of fruit and citrus

Chateau de Campuget Costieres de Nimes Tradition Rose 2010 – $9.99 Syrah 70%, Grenache Noir 30%.  The wine’s color is an intense peony pink.

Nose – scents of small red fruits such as raspberries or blackcurrants

Palate – perfect balance of acidity and fruit

Finish – nice finish, a little strawberry and raspberry

E Guigal Cotes du Rhone Red – $15.99 This is a beautiful wine shimmers in the glass and is inexpensive.  50% Syrah, 40% Grenache, and 10% Mourvèdre. 

Nose – red- and blackcurrant, cherry, dried flowers and tobacco, with powerful spice and black olive accents

Palate – ample, not to full, nice berry,spice, earth, great tannin

Finish – long finish, fruit and white pepper

Delas Cotes du Ventoux $9.99 The color is a deep ruby red, 80%Grenache 20% Syrah. With it’s predominately berry-fruit bouquet, this wine shows the full aromatic power of these two fine grape varieties.

Nose – red and black berries, fresh fruit, and just a hint of spice

Palate – medium body, bountiful fruit

Finish – long finish, fruit

Saracco Moscato D’Asti

Saracco Moscato D’Asti $15.99 This wine is perfect as refreshing aperitif or a light finish to a meal, incredibly light and floral sparkling wine

Nose – Perfume of fresh peach, pear and aromatic white flowers

Palate – light effervescence, great balance of fruit and acid, not too sweet

Finish – elegant finish with a hint of candied fruit

Paolo Saracco keeps tight control of the harvest to ensure a perfect acid balance to the natural sweetness of this grape.  A slight sparkle is traditional for Moscato d’Asti, it lifts the fruit and guarantees a wine that is light and refreshing.

The original Saracco logo had a portrait of a wolf because Luigi Saracco was known in the village of Castiglione Tinella as il Lupo or, The Wolf.  He got the name when he was a young man.  He would come home hungry after a hard day of work in the vineyards.  If dinner wasn’t ready as soon has he arrived, he would walk around outside the house.  He couldn’t stand being inside the house smelling the aromas and not be able to eat and he was too hungry to socialize. When the other villagers saw him pacing around smelling the air, they said “Look, there’s Saracco, the wolf.”

Every Saracco after Luigi has been known as “Lupetto” or son of the wolf.  Paolo decided to change his labels to reflect the delicate quality of his wines, but in his heart, and in his village, he is still known as “Lupetto”.

Check out Liquid Planet for today’s wine recommendations, this will give you a great head start for a romantic Valentine’s Day dinner.  From my table to yours Happy Valentine’s Day, I’ll see you on the radio.

"from my table to yours"

"from my table to yours"

A Simple Approach to Valentine’s Day Wine Selections This Week on the WineGuyMike™ Radio Show©


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2012/02/12/wine-guy-mike-for-february-12/

NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

Good Sunday morning and welcome back to the WineGuyMike show.  It’s nearly Valentine’s Day and the pressure is on, what to do.  There are two choices, dining out or staying at home for a nice evening.  No matter what your decision is Valentine’s Day involves three things, Food, Wine, and dessert.

Special occasions, in this case, Valentine’s Day is one time when you want the evening to be perfect so it is important to think about what wine you are going to enjoy with your meal.  This week I have a few easy suggestions on how to approach this decision making process.

Choosing a wine for your romantic Valentine’s dinner can be difficult in the sense of what wine will you and your dinner guest both enjoy.  If you are dining out I recommend choosing a restaurant, like Ciao Mambo in Missoula, that has a nice wine list and offers many selections of both red and white wines by the glass.  If your are like my wife and I she typically enjoys a dinner that pairs well with a white wine while I tend to enjoy dinners that dictate red wine.

If you are dining in and planning a nice dinner at home consider the menu, this way you can purchase your wine ahead of time.  Retail shelves get decimated on Valentine’s Day so by planning ahead you won’t need to be one of the last minute frantic wine shoppers.

On special occasions it is normal to step up the price you are willing to pay for wine.  I’m going to recommend three wines today that are fabulous.  The red and white wines are super wines and are well rounded and forgiving enough to pair with a myriad of Valentine dinners.

When I think about wine and food recommendations I always consider Old World wines that are made to enjoy with food or New World wines that are made in an Old World style.

Guigal is synonymous with the Côte-Rôtie area, for bringing this great wine region to prominence.  Guigal vinifies 1/3 of the total appellation, and unquestionably holding the finest sites in this tiny, special area.  The incredible Syrah from this area, co-fermented with a touch of Viognier, has tremendously balanced concentration, depth and finesse. 

Côte-Rôtie is situated in the northernmost region of the Rhône Valley.  The Syrah (96%) vine is planted on steep terraced hillsides which catch and focus the sun’s heat, giving the region its reputation and name: “roasted slope.” A small percentage of Viognier (4%) is interplanted with the Syrah, and the two are harvested and fermented together, giving the wine more elegance and lightness.

The wines are red, made with Syrah grapes and up to 20% Viognier, a white grape used for its aroma.  According to appellation rules, Syrah and Viognier must be fermented at the same time, a process known as cofermentation.  Côte-Rôtie wine typically exhibits an almost paradoxical combination of meat aromas (including bacon) and floral aromas.  However, even Côte-Rôtie from 100% Syrah can smell floral.

Marcel Guigal purchases grapes from small growers to supplement his own vineyards, harvesting late to achieve perfect ripeness. He ages each vintage in barrique (20% new barrels) for 24-30 months, and bottles the wines without fining or filtration.  The Côte-Rôtie Brune et Blonde de Guigal refers to the fact that grapes from the two areas of Côte-Rôtie are used, from the Côte Brune and the Côte Blonde.  The historical legend is that long ago a lord deeded the Côte Brune to his dark-haired daughter and the Côte Blonde to his blond daughter.  The soils of the Côte Brune are indeed darker, containing more iron and some clay, and the paler Côte Blonde soils have more sand and limestone. 

Guigal’s Côte-Rôtie Brune et Blonde is a wine of finesse and complexity that ages beautifully, developing aromas and flavors of black pepper, spice, licorice, and game.  The color of this wine is a beautiful deep ruby. This youthfully clenched, focused wine really stains the palate and has a long firm finish of mineral, candied flowers and blackberry.  It is one of the great wines of the world.

Anselmi San Vincenzo

In the annals of winemaking, Roberto Anselmi is a legend, a charismatic motorbike-riding rebel whose uncompromising quality-over-quantity approach has helped redefine the image of north Italian white wines.

Since taking over management of his family’s winery in the Soave district of northeast Italy’s Veneto region two decades ago, Anselmi has been motivated by an emotional and professional commitment to tapping the unrealized potential of the wines he grew up with. This has entailed a significant parting of ways with traditional vineyard and winemaking practices that have historically characterized the Soave district, and given birth to a new generation of north Italian white wines of unprecedented quality, character and finesse.

The Anselmi San Vincenzo is 80% Garganega, 10% Chardonnay, and 10% Sauvignon Blanc.  In the glass the color is light straw while the bouquet of this Northern Italian gem is crisp and pure, with scents of minerals, lemon/lime, apricot and yellow apples.  On the palate the mouthfeel is medium-bodied, dry and fresh, with notes of citrus fruit.  This is a delightful white wine selection from the Soave region.

Saracco Moscato D’Asti

Perfume of fresh peach, pear and aromatic white flowers.  A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.  This wine is perfect as refreshing aperitif or a light finish to a meal.  Saracco has perfected the balance of acid and residual sugar to make an incredibly light and floral sparkling wine.

Paolo Saracco keeps tight control of the harvest to ensure a perfect acid balance to the natural sweetness of this grape.  A slight sparkle is traditional for Moscato d’Asti, it lifts the fruit and guarantees a wine that is light and refreshing.

The original Saracco logo had a portrait of a wolf because Luigi Saracco was known in the village of Castiglione Tinella as il Lupo or, The Wolf.  He got the name when he was a young man.  He would come home hungry after a hard day of work in the vineyards.  If dinner wasn’t ready as soon has he arrived, he would walk around outside the house.  He couldn’t stand being inside the house smelling the aromas and not be able to eat and he was too hungry to socialize. When the other villagers saw him pacing around smelling the air, they said “Look, there’s Saracco, the wolf.”

Every Saracco after Luigi has been known as “Lupetto” or son of the wolf.  Paolo decided to change his labels to reflect the delicate quality of his wines, but in his heart, and in his village, he is still known as “Lupetto”.

Check out Liquid Planet for today’s wine recommendations, this will give you a great head start for a romantic Valentine’s Day dinner.  From my table to yours Happy Valentine’s Day, I’ll see you on the radio.

"from my table to yours"

"from my table to yours"

Appetizers and Wines for Superbowl XLVI This Week on the WineGuyMike™ Radio Show©


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2012/01/29/wine-guy-mike-for-january-29/

NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

A preview to Superbowl Sunday appetizers and wines that make them score the touchdown, welcome to the WineGuyMike™ Radio Show© this Sunday morning.  Today I have chosen a number of wines that are affordable, most are $10.00 to $16.00.  These selections are very good wines that will match up, (football lingo), well with a few of my favorite football appetizers.

Next week’s Superbowl XLVI television audience will approach 110 million viewers but the the first Superbowl championship was contended in 1967.

Bowl games are not new to football, but the Super Bowl took the concept and elevated the idea to an entirely new level.  This was a way for the champions of the two existing football leagues at the time, the National Football League (NFL) and the American Football League (AFL), and decide who was the best team.  The first Superbowl was born.

Superbowl I took place on January 15, 1967 at Los Angeles Memorial Coliseum.  This game determined the champion of the 1966 football season.  There were nearly 62,000 fans in the stadium to see Vince Lombardi’s Green Bay Packers school the Kansas City Chiefs in a painful lesson about who was top dog, the final score was 35-10.  Millions of viewers witnessed this cool new Superbowl game on TV.  Superbowl Sunday 110 million people will watch the extravaganza this event has morphed into.

Where there is a Superbowl, there is a celebration and that means food and drinks.  I’m not talking about Beer and Soda, but they’re great too.  On today’s show I want to share some of my favorite Superbowl Sunday snacks, treats, and appetizers and what wine I’m going to matching up(that’s football terminology, so I’ll use that today rather than pairing, or wine terminology).

Superbowl Sunday is a fun day to enjoy but you really need to pace yourself.  Otherwise you can’t begin to enjoy this event throughout the entire day.  I’ll be posting a few recipes up on my blog at http://www.wineguymike.wordpress.com for you to use along with my Suberbowl wine recommendations.

I normally write about healthy eats but the following appetizers are real party pleasers.  These apps are so good with the wines I’ve paired them with you, your friends and family will love them.  Disclaimer; I’ll be omitting the nutritional information for the following recipes. 

Tim’s Cascade potato chips with blue cheese and bacon, we’ll call this recipe the “Triple Threat”

Servings; 1 if you’re a glutton, 6-8 if you share

Recipe Ingredients; One baking sheet, 1 large bag of Tim’s Cascade (plain) potato chips, and two wedges of inexpensive Blue Cheese.  Side note; if you really want to take it up a notch with this appetizer use 4-5 strips of pre-cooked bacon chopped into small pieces

Preparation:

Pre-heat heat broiler on low or if you only have one setting on your broiler lower the rack in the oven so it’s not to close to the broiler.  Remember we’re just melting cheese

Take a baking sheet and cover with foil

Spread chips out over the baking sheet, let them overlap one another

Take one wedge of the Blue Cheese and with a knife slice through the cheese until it’s crumbled into small to medium size chunks.  The second wedge is for the second batch of this appetizer, because you’ll just need more.

Distribute the Blue Cheese over the top of the chips and place the baking sheet of chips in the oven.  If you are adventurous feel like living large distribute the bacon over the blue cheese and chips before placing your appetizer sheet in the oven.

Watch the cheese and let it melt, usually around 3-5 minutes, then pull they sheet of chips out of the oven.  The Blue Cheese should be melted but not to the point of running off the chips.

 Velveeta Queso Dip with tortilla chips, okay this dip is just downright addictive.  That’s why you make an entire crockpot full of this gooey crowd pleaser.

Ingredients

1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

1 whole jar of Pace Picante Sauce, I prefer the hot Picante Sauce

1 lb. of lean ground beef that has been browned and drained

Optional for a spicier dip; Tabasco or a hot sauce to taste(consider your guests)

Directions

Combine Velveeta and Pace Picante Sauce in a crockpot and melt cheese.  When cheese is melted add browned ground beef and a little Tabasco or hot sauce and combine.

Serve

In a bowl as a dip or pour over your favorite tortilla chips.  This dip is delicious.

Wines to pair with these first two appetizers:

Wallace Brook 2009 Pinot Noir ($15.99)

Good Pinot Noir is hard to find at this price point but this wine is made by one of my favorite Willamette Valley wineries, Adelsheim Vineyard.  This Pinot Noir offers a complex nose of red fruits and vanilla.  The supple mouth feel layers raspberry and red cherry fruit, and is complemented by balanced oak and well-integrated tannins.

2009 Balletto Pinot Gris ($13.99)

This Pinot Gris is a complex, pale, straw-colored wine that opens with musky and exotic fresh fig and floral honey tones.  The secondary aromas reveal ripe red apple, melon and lemon. The aromas are ever-changing and intoxicating, and on the palate this wine is lush and perfectly viscous with a dose of tartness that balances and holds the wine together.

Tuck Beckstoffer’s 75 Sauvignon Blanc ($11.00)

This wine presents as a classic Graves-style Sauvignon Blanc.  The light straw color is reminiscent of classic left-bank Bordeaux Blanc, while the flavors are a perfect blend of old-world complexity and crisp North Coast fruit.  The nose is just right on this gem, neither to fruity or grassy, but a nice aromatic of grass and grapefruit. On the palate this wine offers bright fruit flavors of apple skin and pear balanced by undertones of cherimoya, fig and melon.

Little Smokies, now I have a special way I like to prepare these delectable little pork parts in a tube.  First you open the package and find a big sauté pan that will hold 2-3 packages of the smokies.  Take two bottles of dark beer and turn up the heat just high enough for a low boil to cook off the alcohol.  Drain the pan and dump them into a crock pot with a fresh bottle of dark beer, add two bottles of your favorite barbeque sauce and a few shots of Tabasco sauce.  Cover them up, start them on high to bring all that goodness together in the crock pot, stirring occasionally, and then turn the heat down enough to keep heat consistent. Yikes these things are just redneck delicious.

Lucien Albrecht Reserve Riesling

A beautiful French Riesling from the Alsace region of France.  This wine has a lovely nose that offers up both minerality and nice floral notes.  In the mouth this wine is both elegant and robust.  It has such great structure and being an Alsatian Riesling is beautifully dry and crisp.

2008 Balletto Gewurztraminer

The aroma of Lychee fruit, guava, red pear and granny smith apple aromas are ever present in this wine. Bright fruit and citrus flavors highlight the dominate aromas of this beautiful Gewurztraminer.  Once in your mouth tropical flavors from the nose translate to the palate and are accompanied by subtle tangerine and lemon.

The wine is lushly textured and light, balanced tannins and a delightful finish of toffee, lingering apple, and pear make this a perfect wine to compliment your thanksgiving turkey and all of the lovely side dishes.

2010 Hugel Gentil

The Hugel Gentil revives an ancient Alsace tradition that wines produced from a blend of noble varietals were called “Gentil”.

Hugel Gentil is a traditional Alsace blend of primarily Gewurztraminer paired with varying amounts of Pinot Gris, Riesling, Muscat and Sylvaner.

The Gentil blend of Noble grapes from Alsace region display a light youthful color in the glass and is ripe with floral, fruit and notes of spice.  This wine is rich, yet dry with a hint of lemon zest and mineral is the perfect complement for your dinner.  This is an outstanding Thanksgiving wine selection.

Burgers, I have you covered here.  I have recipes from Chef Bob Waggoner, host of PBS’ Ucook with Chef Bob.  Chef Bob was a guest on the show and I have the recipes he matched up, there is that football lingo again, with Beaujolais.  I’m making a few other wine suggestions for you to enjoy with these delicious burgers.

RECIPE #1- ANGUS BURGERS (For 2 people)

 INGREDIENTS:

· 2 regular sesame buns

· Angus ground beef – 160z

· Red heirloom tomato – 4 slices

· Vidalia onion – 4 slices

·Smoked bacon – 4 slices – diced finely

· Fresh rosemary -1 tablespoon

· Peeled shallots – 3 diced thinly

· Butter lettuce – half of a small head

· Salt

· Fresh ground white pepper to taste

· Aged white cheddar cheese – 2 oz diced into small cubes

DIRECTIONS:

In a small sauté pan cook the bacon until crisp.  Add the shallots and cook for 3 more minutes on low temperature.  Add the chopped rosemary and cook for another 30 seconds.  Remove from pan and let sit at room temperature.

Form 4 thin patties of beef approximately 4 oz each.  Then place bacon, shallot and rosemary mix on top of 2 of the patties.  Add diced cheddar, salt and fresh ground pepper.  Cover with other patty.  Pinch the sides together to form one big burger.  Salt and pepper the top of the patty.  Preheat grill and grill burgers.  When the burgers are almost done, lightly grill the bun.  On the bottom bun place the burger, Vidalia onion rings, tomato rounds and lettuce.  If you like you may add mustard, mayo or ketchup.  Top with other bun.

RECIPE #2 – GRILLED PORTABELLA (BURGER) (For 2 people)

 INGREDIENTS:

· 2 large portabella mushrooms – Stems removed and gills scraped

· Fresh thyme – 2 tsp

· Green onions – 4 each

· Yellow tomato – 4 slices

· Large eggplant – 4 round slices

· 2 Kaiser Rolls

· “Beaujolais Wine” – 4 tbsp

· Olive oil – 4 tbsp

· Salt

· Fresh ground white pepper to taste

DIRECTIONS:

Gently drizzle the olive oil over the sliced tomatoes, eggplant and green onions. Salt and pepper all.  Gently grill and set aside -1 1/ 2 minutes on each side. Salt and pepper portabella mushroom.  With a small paring knife make checkerboard cuts going halfway into the mushroom.  Drizzle 2 tbsp each of “GDwine” onto each mushroom and let it seep in for 2 min.  Add a tiny bit of olive oil on the mushrooms and grill for 2 1/ 2 minutes on each side.  Once pulled from grill sprinkle with fresh thyme.  Gently grill Kaiser Roll.  Stack portabella mushroom, tomato, green onions and eggplant on the Kaiser Roll.

RECIPE #3-TURKEY BURGER SLIDERS with SUNDRIED TOMATO&BASIL (For 2people)

INGREDIENTS:

· Ground turkey meat with 15% fat -1/2 pound

· Sundried tomato – 2 oz

· Shallots 3 each – sliced thinly

·Medium sized garlic cloves -3 each – sliced thinly

· Fresh basil- 8 large leaves – roughly chopped

· Olive oil – 2 tbsp

· Water – 11/ 2 cups

· Baby arugula – 1/2 cup

· Red onion – 4 slices

·1 ripe avocado

· Mini pita pockets – 4 – split in half

· Salt

· Fresh ground white pepper to taste

DIRECTIONS:

In a 10 inch saute pan, heat the 2 tbsp of olive oil over medium heat.  Add the sliced shallots and cook for 1minute.  Add the sliced garlic and cook for another minute.   Add the sundried tomato.  Add 1tsp of salt, 3 cranks of fresh ground white pepper and 11/ 2 cups of water and let simmer until all water is evaporated.  Add chopped basil, remove from pan and set aside.  Leave at room temperature.  Form 4 small patties using 1/2 pound of turkey meat.  Salt and pepper both sides.  Gently grill for 11/ 2 – 2 minutes per side, depending on temperature of your grill.  Grill the red onion slices at the same time. Just before the burgers are done, lightly grill the pita pocket that you have split in half. When the burger is cooked, place a small amount of arugula in the bottom of the pita.  Top with a turkey patty and arrange your slider with the grilled red onions and the sundried tomato basil mixture.

Choose a couple of these wines for your burgers:

The Georges Duboeuf Beaujolais-Villages 2009 is so well made, wonderful tannin, this wine is lush and full of its beautiful berry self.  It is a wonderfully balanced wine that will be so food friendly due to its fruit and acid companionship.  It doesn’t stop there though this wine for me delivers a great little nuance of toast and butter too.  It’s like a great mildly toasted piece of bread with homemade raspberry and cherry jam; yes it’s a really great wine to complement the burger recipes.

The 2009 Brouilly has nice dark fruit, plum, and black cherry.  The palate displays silk like tannin, it’s chewy with a little tobacco, yet the texture of this confident wine is like that of  the very finest velvet.  This is a beautiful wine that those of us who enjoy a slightly fuller body to our wines will absolutely love, enjoy, and crave more.

2010 Balletto Russian River Valley Pinot Noir

This dark, garnet-colored Pinot Noir is floral with aromas of rose petals, spice, ginger, cassis and fruit aromas of raspberry.  There is a bit of dusty earth with just hint of vanilla too. This wine is showy with a seamless viscosity that is balanced with a healthy bit of tartness to keep the wine fresh and lively. It’s full in the palate with fine, coco-powder-like tannins.  A long beautiful finish.

Paul Hobbs has always been committed to crafting unfiltered and unfined wines and utilizing native yeasts in the fermenting process.  His commitment to winemaking technique results in exceptional wines that are well structured. Paul’s wines are a product of classic old world technique.

The Felino wines express great balance of pure, concentrated fruit that is lively with acidity and smooth, fine, tannins.  The Viña Cobos Felino label offers Cabernet Sauvignon, Malbec and Chardonnay that is vibrant, lush, mouth-filling wine with beautiful texture that pairs exceptionally well with food.  Did I mention these wines sell for under $16.00.  These wines offer incredible value as many of Paul’s California wine offerings are far north of $100.00.

The 2009 Viña Cobos Felino Cabernet Sauvignon is 88% cabernet sauvignon, 8 % syrah, 4% petit verdot.  A deep ruby hue paves the way for a nose that is ripe with aromas of saddle leather, subtle sweet tobacco, minerality, and earthiness. The palate is lush with a rich well rounded mouth-feel that is complex.  There is a great balance of dark fruit, black currant and boysenberry, mineral, sweet tobacco, and acid. This wine is both rich yet remains lively and well structured with perfect tannin.

2009 Felino Viña Cobos Malbec ($16.99)

Visually this 2009 Malbec presents a beautiful crimson color in the glass.  The nose of this South American beauty is ripe with red raspberry, anise, with a slight nuance of cocoa, a wonderful aroma.  The palate delivers a rich spicy mouth-feel that reveals fruit, a hint of caramel and mineral.  This malbec has a nice round balance with sturdy structure.  This wine is supple, smooth with refined tannin that makes this a great wine to drink and pair with food.  A long finish from this wine that you don’t want to end.

Cannonau di Sardegna D.O.C. Riserva (Under $11.22)

This wine is Old World and rustic in nature.  The Cannonau is native to Sardinia and is unique in aroma and on the palate.  I don’t recommend drinking this wine without a food accompaniment.  With food this will be one of the best food wines you will ever taste.  I recommend this a prime rib, roast beef, stew, and heavy appetizers.  An amazing food wine.

Bright ruby color, with purple hues, the aromas project ripe red berry, including strawberry and raspberry jam. In the mouth, coffee, spices and herbs, including an aroma of violets, plummy fruit flavours and aristocratic oak overtone. Full, round, fruit forward, consumer friendly taste profile. Oak aged for two years in large Slavonian casks with several additional months in the bottle.

Le Clos ($11.99)

A terrific companion to accompany a big juicy burger.  The wine blend is comprised of 45% Merlot, 20% Carignan, 20% Grenache, and 15% Cabernet Sauvignon.

It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.”

This wine displays an attractive raspberry red color with hints of garnet.  Its nose is lively and complex, with notes of red and black fruits.  Refined oak fragrance(very subtle) with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco.  Le Clos is very soft on the palate, with a fresh, tangy acidity, and delivers wonderful balance.  It is well-structured yet elegant, with fine tannins.

My Superbowl game prediction; Giants 21-Patriots 17, but I’m hoping I’m wrong.  I’m rooting for the Patriots, Tom Brady is still the best quarterback in football because he’s smart and he’s experienced. 

"from my table to yours"

"from my table to yours"

What’s Your Wine Style? This Week on the WineGuyMike™ Radio Show©


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

Today’s Podcast;  will be posted as soon as it is available, thank you.

NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

Good Sunday morning and welcome to the WineGuyMike Radio Show.  It’s 2012 and I’m ready to rock this year’s vintage with you.  Together we are going to take a new approach and a new look at great wines that I can’t wait to share with you.

Pick up your empty glass and hold it up to the sky as you look out the window.  Imagine the beautiful color of your favorite wine adorning the glass, bend your elbow and pull the glass close and tip your nose deep into the glass.  Breathe deeply and imagine the wildest exotic aromas of your favorite wine rising from the juice in your glass.  Lower the glass to your lips, tilt your head gently back and take an imaginary sip of the finest wine you have ever tasted.  Swish the wine all about as it invigorates your palate.  Swallow the liquid nectar and imagine The Trail that it has left behind, the finish of the best wine you have ever tasted.  It lingers on your palate just like a song you hear on the radio and then it is stuck in your head.  You play it over and over, on your palate and in your mind.

That’s right this I’m going to take you on a new virtual wine journey week after week in 2012.  We are going to meet interesting new people from the vast world of wine.  Virtually traveling to new places we have yet to visit, experiencing wine in a way you and I have never imagined.  

Welcome to 2012.  Today I’m going to talk about style, your wine style preference is what I’m referring to.  So far this winter Western Montana has been a little bit strange.  Why you ask, well it has in the high 30’s to low 50’s and the last time I checked it is early January.  As memory serves me it is usually about zeroish this time of year in the Rocky Mountains.  This is more than a little disconcerting, it is just downright unusual.

Did you know that all throughout the decade of the 60’s that grape farmers in Burgundy, France harvested their grapes on average at the end of September?  In the first few years of the millennium that harvest took place in the first week of September.  I don’t begin to know what that means but it is a huge change.  When I think about having Spring in the middle of Winter in the Rocky Mountains and major climate changes in wine country around the world it is one of those circumstances that make me go hmm……………..

Old World, New World, what’s your style?  Let’s take a closer look and see if we can define this.  First of all let’s consider these terms; Old World wine, Old World winemaking, New World wine, and New World winemaking.  What do these terms mean and why are they relevant?

When I think about terminology that best describes Old World vs. New World these are a few thoughts that come to mind.

Old World; Ancient, Europe, tried, apprenticeships, craftsman, details, tradition, experience, patience, aged, practical, these are my thoughts when I think of Old World.

New World; Young, new, melting pot, now, in the moment, technology, science, instant gratification, excess, impatient, brash, learn as I go, these are a few terms that come to mind when I think of New World.

I’m not suggesting that one is better that the other, what I am suggesting is that when it comes to wine, these are styles.  Styles should be considered for the situation, perhaps a style to suite your mood, or your frame of mind.

For me Old World vs. New World could be compared to the difference between those who cook with feel and experience and those who cook with recipes.  Old World draws on centuries of experience thus allowing for intuitive multi-dimensional winemaking.   New World has decades of experience, it may still be developing its formula, striving to become more dimensional.  Experience enables chef’s to create and cook with intuition; the same can be said for winemakers as well.

Winemakers from the Old World are very much in the background.  Current winemakers are a result of many years of understudy and apprenticeship with the winemaker who made wines at that particular Chateau or Estate. Rarely do you know the name of a famous Old World winemaker, but it is common to be aware of a famous Chateau or Estate that produces excellent wine.  This is because European wine laws typically dictate what grapes can be grown, how much of them can be grown, harvested, and dictate how the wines are made.  Wine regions of the Old World have be growing grapes and making wine for centuries.  The New World does not yet have this type of experience to draw from.  The Old World quite literally has this down to a formula and they understand their terroir, or sense of place.

Let’s remember that Old World wine is made by design, it is made to complement foods that are indigenous to that particular region.  These wines are blends of grapes that are smooth and easy to drink and are easily enjoyed with foods they are designed to pair with.  Old World wines exude restraint but express subtle nuances of sense of place, are understated yet complex, these are sophisticated wines that present as simple.

Wine in the New World in the most historic sense may only be a century old.  Cavalier vineyard owners and young winemakers are still discovering new places to grow grapes as they understand terrior.  Historic floods, fossils, seismic activities, and cataclysmic eruptions up and down the west coasts of North and South America are now the home of multitudes of renowned vineyards with serious potential.

If you look closely at the pedigrees of New World winemakers almost all have wine related degrees of Enology or Viticulture from UC Davis or Oregon State.  What does this mean for you and me?  Most new young winemakers have these degrees prior to having the opportunity to utilize their specialties at a wine estate. This is unlike the Old World that is steeped in the tradition of apprenticeship.  New World winemaking comes at wine from a very different direction than Old World in some respects and I believe it is reflected in the wine, not that this is bad, it is just different. 

New World wines are not made as a result of foods indigenous to regions.  These wines are driven by science and now are also by an understanding of the terroir.  Vineyard owners and winemakers understand terroir now in a way the Old World has for centuries.  So how are the wines different, well to start with most New World wines are single varietal wines, although many winemakers that are beginning to blend wines well.  Most New World wine has a much higher percentage of alcohol than Old World wine.  This presents wines that are much bigger, much bolder than their European counterparts.  In general most New World wines are designed to drink and not necessarily made with a food pairing purpose in mind.  That is not to say New World wines do not pair well with food, they are not made to complement food localized to a region.

I find that New World wines have a much sturdier frame or structure, are much more pronounced visually, aromatically, and certainly on the palate.  This is the New World style of wine, is this better, less than, no they really cannot be compared because they are simply different.   As for me it really comes down to what is the circumstance and what kind of mood I’m in.  Do you want wine to enjoy dinner with or do I want to sip on wine to be social, a lot to consider.  New World and Old World alike both produce wonderful wines, but perhaps with a different focus.

2009 “In the Rocks” Syrah from Reynvaan Family Vineyards

This is an example of an Old World style of wine made by Matt Reynvaan who last year was noted as one of the top 30 winemakers under 30 years of age in the world.  Nobody does wine better that Reynvaan Vineyards from Walla Walla in the Columbia Valley AVA.

The 2009 “In The Rocks” is packed with dark fruit aromatics, smoked meats, crushed gravel, and white pepper.  It is very animalistic with hints of sweet creme brulee and will benefit from 5 years of cellaring if you are able to resist the temptation to drink it.  Terroir driven wine that is outstanding, you don’t want to miss this.  Check this wine out at Liquid Planet in the heart of Downtown Missoula.

2009 Truchard Vineyards Syrah from Carneros Napa Valley

The 2009 vintage produced fruity wines with intense flavors, great texture, and beautiful balance.  This terrific example of a New World style of wine from the Carneros area in the Napa Valley has aromas of plum, boysenberry, and blackberry; highlighted with vanilla, earth, and white pepper.  On the palate this wine is fills your mouth with rich flavors of cassis and black cherry; followed by mineral and cracked black pepper.  Ripe tannins provide an opulent, long finish of fruit and spice.  This wine is well made and a beautiful wine to drink.

*Both of these wines are upscale wines that represent the Old World vs. New World styles reffered to in today’s blog.  There will be selections of both styles available at  your favorite place to shop for affordable wines too.

"from my table to yours"

"from my table to yours"

Special Affordable Wines For Your Christmas Dinner This Week on the WineGuyMike™ Radio Show©


Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at http://www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/12/25/wine-guy-mike-for-1225/

NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link: http://www.youtube.com/user/WineGuyMike?feature=mhum

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sponsors      

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to find your holiday wine located in the heart of downtown Missoula.

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

Merry Christmas and welcome to the WineGuyMike™ Radio Show© this Sunday morning.  Today I have chosen a number of wines that are affordable, most are $10.00 to $16.00.  These selections are very good wines that will pair well and enhance the meal you will be serving at your Christmas dinner. 

A couple of the wines I share with you today are made from the Chenin Blanc grape varietal, this wine is seeing a slight trend.  French winemakers are masters when it comes to producing beautiful wine with the Chenin Blanc grape.  In France this wine is known as Vouvray and the two Chenin Blanc wines I’m recommending today will pair beautifully with the ham and turkey dinners you may be preparing for your family and friends today.

First a little background on Chenin Blanc and Vouvray:

What is Vouvray? Vouvray (voo vray) is a town located near the city of Tours in one of the most recognized wine growing areas of France, the Loire Valley.  This specific area we are discussing, Vouvray, is located in the central Loire Valley.

A snapshot of the Loire Valley:

The Loire Valley runs across the Northwest region of France following the Loire River from Central France in the east to the Atlantic Ocean in the west.  This northern region of France is cool and produces lighter bodied wines.

  *Wine in this region will be chosen by a style and best years*

Vouvray is produced in three different styles; dry (Sec), medium-dry (Demi-Sec), sweet (Moelleux, m wah leuh), or as a sparkling wine.

Chenin Blanc is a very versatile grape that is produced as a standalone varietal or as a blending grape, typically with Chardonnay.  It is dry, very crisp, acidic, high in alcohol content, yet is smooth and full bodied. Nuances of slight spiciness, hints of honey, slight fruitiness.  This can be a very special wine, such as Vouvray, an excellent wine exhibiting many different styles.  It is known as the “chameleon”.

The Marc Bredif Vouvray I have recommended is dry yet sophisticated while the Tariquet Chenin Chardonnay is crisp yet creamy from the Chardonnay blend.  These two wines are a true companions for your Christmas dinner.

Just as foods have a texture and firmness wines also have a quality of texture.  Remember we are looking for balance and a synergy between wine and the foods they are paired with.  A full bodied wine bold on texture should not be paired with delicate dishes nor should they be paired with a food dish that is big on flavor.  Big wine and big flavor just don’t work well together, we are looking for harmony.  A mild food dish would do well to be paired with a medium to light body wine which is what we are doing today in considering your Christmas Day wine list.  NBC Montana Today TV Segment with Christmas wines; http://www.nbcmontana.com/video/30063511/index.html

Saracco Moscato D´ Asti ($15.00’ish)

Wine with the perfume of fresh peach, pear and aromatic white flowers.  A gentle sparkle brightens the fruit and a tingle of sweetness hints of candied fruits.  This wine is perfect as refreshing aperitif or a light finish to a meal.  Saracco has perfected the balance of acid and residual sugar to make an incredibly light and floral sparkling wine.

Gruet Rose Brut ($10.59)

The Gruet can be enjoyed before and during dinner.  Rose is a diverse wine that pairs well with most foods so don’t be afarid to enjoy this selection during your dinner.  This is a delightful wine that really delivers.

This nearly garnet Rose, like all of Gruet’s non-vintage sparkling wines, it is aged 24 months en tirage.  It has a lovely, bright floral bouquet with hints of strawberry, raspberry, and cherry.  On the palate, it is rich and fruity in a dry, Brut style.  The flavor of berries continues on the palate, revealing more strawberry, raspberry, cherry.  This sparkler is lots of fun and very festive.

A-Z Pinot Gris ($10.49)

The Willamette Valley produces very good wine and this selection from A-Z will not disappoint.  I recommend this wine with Vegetarian dishes, Turkey or Ham dinners.  You’ll love this wine it is with your dinner.

The 2010 A to Z Pinot Gris leads with bright aromas of tropical fruits (lemon, lime, lychee, mango, passion fruit and kiwi) as well as melon, ginger, lemongrass and wet stone.  Succulent and juicy on the attack, the mid-palate is drenched with peach, spiced pear, baked apple, quince, hibiscus, white flower and mineral flavors.  On the finish, the acidity wraps up the wine with a clean, fresh palate and lasting impression of a wine with great purity and typicity balanced by some richness and depth.

Anselmi San Vincenzo ($12.25)

Turkey, Ham, or a Pork Roast is my recommendation for this lush and sophisticated wine.  This wine paired with a glazed pork tenderloin roast would be incredible for your Christmas dinner.

80% Garganega, 10% Chardonnay, 10% Sauvignon Blanc

Color – Light straw

Bouquet – Crisp and pure, with scents of minerals, lemon/lime, apricot and yellow apples.

Taste – Medium-bodied, dry and fresh, with notes of citrus fruit

Marc Bredif Vouvray 2008 from the Loire Valley, France ($21.99)

Chenin Blanc at its finest with this dry Vouvray.  Vouvray can be made in a dry to sweet style and the French do it best.  This holiday wine selection I have chosen for you is more expensive than most Vouvray’s, but when you take one sip you will understand why.  This selection will go well Vegetarian dishes, white meats, Ham, and most seafood dishes.

The color is pale gold yellow.  It has a very intense and fruity nose with notes of white flowers and quince.  It has a subtle attack on the palette and a fresh structure and aromatic finish.

Tariquet Chenin Chardonnay, a unique recipe 75% Chenin 25% Chardonnay ($9.99)

Turkey, Ham or even just a wonderful wine to drink.  This wine from the Southwestern Languedoc Rousillon region is a lovely wine and at this price you can’t go wrong.  It’s crisp, it’s creamy, yes a treasure of a wine.

The contrast between the Chenin’s minerality and the creamy Chardonnay is somewhat reminiscent of sweet and sour cooking.  Fresh, bold and full of flavour at entry with underlying notes of ripe grapes, followed by suave complexity.  Faintly floral shades of vanilla vie for position with lingering traces of toffee, while a touch of saltiness leads to a pleasantly surprising finish.

Wallace Brook 2009 Pinot Noir ($15.99)

Good Pinot Noir is hard to find at this price point but this wine is made by one of my favorite Willamette Valley winery’s, Adelsheim Vineyard.  This wine pairs fantastic with lamb, salmon, pork, or turkey.  An excellent choice for your Christmas dinner.

This Pinot Noir offers a complex nose of red fruits and vanilla.  The supple mouth feel layers raspberry and red cherry fruit, and is complemented by balanced oak and well-integrated tannins.

Cannonau di Sardegna D.O.C. Riserva (Under $11.22)

This wine is Old World and rustic in nature.  The Cannonau is native to Sardinia and is unique in aroma and on the palate.  I don’t recommend drinking this wine without a food accompaniment.  With food this will be one of the best food wines you will ever taste.  I recommend this a prime rib, roast beef, stew, and heavy appetizers.  An amazing food wine.

Bright ruby color, with purple hues, the aromas project ripe red berry, including strawberry and raspberry jam. In the mouth, coffee, spices and herbs, including an aroma of violets, plummy fruit flavours and aristocratic oak overtone. Full, round, fruit forward, consumer friendly taste profile. Oak aged for two years in large Slavonian casks with several additional months in the bottle.

Le Clos ($11.99)

A terrific companion to accompany a duck terrine laced with olives, a roast rack of lamb, roasted beef or pork roast with fines herbes, as well as pheasant with wild mushrooms or boeuf bourguignon.

45% Merlot, 20% Carignan, 20% Grenache, 15% Cabernet Sauvignon

It is unique in that it has a slight, refined oak character, highlighting a sturdy base of red fruit and oriental spices. Bringing into play terroir and savoir-faire, tradition and exotic flair, Le Clos seems to be like something out of “The Arabian Nights.”

This wine displays an attractive raspberry red color with hints of garnet.  Its nose is lively and complex, with notes of red and black fruits.  Refined oak fragrance(very subtle) with hints of incense, spices (nutmeg, clove, ginger), anise, autumn woods and tobacco.  Le Clos is very soft on the palate, with a fresh, tangy acidity, and delivers wonderful balance.  It is well-structured yet elegant, with fine tannins.

2009 Felino Viña Cobos Malbec ($16.99)

I love to drink this wine from Paul Hobbs who makes wine in Napa and Sonoma during our summer months.  His wines fetch prices north of $100.00 in the U.S.  But in Argentina he makes wine that is sophisticated and complex yet inexpensive.  Sit down to dinner with any beef dish and you will think you are in heaven with this selection.

Visually this 2009 Malbec presents a beautiful crimson color in the glass.  The nose of this South American beauty is ripe with red raspberry, anise, with a slight nuance of cocoa, a wonderful aroma.  The palate delivers a rich spicy mouth-feel that reveals fruit, a hint of caramel and mineral.  This malbec has a nice round balance with sturdy structure.  This wine is supple, smooth with refined tannin that makes this a great wine to drink and pair with food.  A long finish from this wine that you just don’t want to end.

"from my table to yours", Merry Christmas to all

"from my table to yours", Merry Christmas to all