The Nerd-Off Series: Belgian Style Ale vs Pinotage

So what is the Nerd-Off Series?  All too often, when hanging with friends in the alcoholic beverage industry, you find the boys officially in the beer camp and the ladies loving wine. In an effort to learn more about beer and prove to the boys that wine is a wonderful drink - I have enlisted the blog's resident beer guy, Anthony, to nerd out about beer and wine.

So what are the rules? Kelley picks a wine, Anthony picks a beer and we exchange, taste, review and share our thoughts here. Enjoy!

Anthony's Pick: Goose Island's "Sofie"

Hiya there wine nerds! Today I have the absolute pleasure of describing a beer that I had bought for Kelley called Goose Island's "Sofie." Goose Island is a very popular brewery located in the state of Michigan and probably most well known for its barrel aged stout, Bourbon County Stout. However, this time around, I thought Sofie, which is a Saison style brew, would be the perfect selection for Kelley because she had mentioned she was a fan of Saisons. Saisons are pale-ales, known for their light and fruity flavors and high carbonation. And since Kelley is predominantly a wine drinker, I chose this beer because it almost drinks like a sparkling wine and I feel that it is a beer that both beer and wine drinkers can appreciate. It also does not hurt that this beer happens to be aged in wine barrels.

Sofie is currently rocking a solid 98 on the beer rating website, ratebeer.com. And this is no surprise since it represents a true example of Saison-style brew. When poured from the bottle, Sofie will appear as a hazy golden color accompanied with a fast dissipating white head. When taking in Sofie’s aroma, one can detect hints of lemon, grapefruit and a slight hint of wheat. After taking a sip, the drinker will taste exactly what they smelled - right up front there is a lot of citrus flavor, with a slightly sour finish. The carbonation of this beer adds an effervescent quality to this beer that would be quite agreeable to sparkling wine drinkers.

Since this beer is light to medium bodied as well as slightly dry it would be best served with a light meal, such as a salad or sushi. I for one enjoyed this beer with a few rolls of sushi and, I can say with a great deal of confidence, that it was one of the better food and beer tastings I have ever put together. What's even more exciting is that most sushi restaurants are BYOB, so if you chill one of these bad boys for around two hours before you leave to go to the restaurant, you will be ready to rock when you arrive at the restaurant.

If after this post, you find that you must try the Saison style of beer, you should check out the following offerings to satisfy your Saison cravings: Ommegang Brewery’s Hennepin ale, Brooklyn Brewery’s Sorachi Ace and Saison Dupont, which is brewed by Brasserie Dupont.

Prost!

Kelley's Thoughts on the Goose Island "Sofie."   What can I say - Anthony really hit a home run with this beer. Not only is it my favorite style of beer, the brewers at Goose Island really did this style justice. After pouring the beer I thought it smelled somewhat like a German Heifewiesse. But after tasting this beer, it was clear it was something different. The refreshing citrus flavors of orange and grapefruit were very prominent. As Anthony suggested above, I paired the beer with sushi. When I go for sushi, I frequently go overboard with wasabi. This means the underlying flavor of my favorite sushi dishes is spice. Turns out, this was an awesome pairing with the beer. The heat from the wasabi almost pulled the fruit flavors out and amped them up a notch. Nothing but appreciation for this beer and food pairing. Yum!

Kelley's Pick: Pinotage from South Africa

I picked Pinotage because Anthony mentioned a while back that he was a barbecue fan. I love Pinotage because it has the dark fruit flavors, medium-body, with tons of smoke and spice on the finish. For more information on Pinotage, check out my earlier post describing the basics. Until next time!

Cheers!

The Thanksgiving Wine Guide

It's November again - which means its time for big football match-ups, turkey and pumpkin pie! Yes, like it or not, Thanksgiving is right around the corner. So if you are looking for that perfect wine to pair with your turkey dinner, take some time between the packing and traveling to check out this blog post!

If you are looking for a specific wine recommendation, please check my previous blog post on the perfect Thanksgiving wine. That post recommended a wine based on a single varietal that tends to pair well with a variety of foods, specifically Pinot Noir. This year I wanted to make a recommendation based on a few wine and food pairings tips. Thanksgiving may be one of the biggest wine buying days of the year, but it is also notoriously a difficult meal to pair with wine. The meal frequently includes tart cranberry sauce, stuff with herbs, sweet potatoes, turkey, and maybe even ham. Choosing just wine that pairs with all those flavors can be a challenge. 

When the weather is cool we tend to crave wines that are heavier, higher in alcohol, mature, complex tasting and aged in oak.  For me this means a switch from those bright Sauvignon Blancs and refreshing Rieslings to smooth Pinot Noirs and bold Cabernet Sauvignons. But for thanksgiving, that could mean two different options depending on if you prefer red or white. For whites, I would recommend Chardonnay. Preferably one with mild to low oak-aging so that the bold vanilla and butter notes don't overpower your meal. I would pick a Chardonnay from Burgundy, France or Austraila. For reds, I would recommend Pinot Noir or Merlot. 

When pairing wine with food, pair the wine with the main ingredient, pair "like with like." Two of my favorite tips to live by are (1) Match weight and texture, and (2) Match flavor intensity.  As usual, I hate to give specific pairing suggestions because there are no real rules when it comes to food and wine pairings, however, here are three rules to remember when it comes to pairing wine with your thanksgiving dinner:

• Salt is dry wines friend.
• Sugar is dry wines enemy. 
• Alcohol is the enemy of high-alcohol wines.

Personally, my family thanksgiving dinners are usually full of traditional dishes, more savory than sweet, and filled with vegetables. Therefore, I will be looking for a smooth Chardonnay from Burgundy, a Riesling from Alsace, and a Pinot Noir from Washington State. Have a great holiday and happy wine pairings!

Cheers!

The Noble Grape Challenge: Pinot Noir and Grenache

Hey there wine nerds! I can't believe it it took me this long to post about my next challenge, but Philadelphia Wine Week really got the best of me. It was a great event and I hope to see it expand next year! Stay tuned for a full post on the topic! But for this post, something a litte different...

Recently, I discussed the fermentation process and the important role it plays in determining the flavor of a wine. But, most wine writers will agree that the majority of a wine's character is determined in the vineyard, specifically with the grapes. Learning about all the grapes used in winemaking is a tedious mission - there are thousands of grape varietals! However, if you are buying wine in a store in the United States, you will see certain varietals more often than others. These are known as the noble grapes.

What makes a grape noble?

I wish I had some intricate story about on ancient nobles in France only drank these certain grapes and blah, blah, blah. But, it is really as simple as - these 18 varietals are most widely grown and also know as the international varietals. Check out the full list below:

“Pinot Noir, Grenache, Merlot, Sangiovese, Nebbiolo, Temperanillo, Cabernet Sauvignon, Syrah, Malbec”

— Red Varietals, (light to full bodied)

“Pinot Grigio, Riesling, Sauvignon Blanc, Chenin Blanc, Moscato, Gewurztraminer, Semillion, Viognier, Chardonnay”

— White Varietals (light to full bodied)

Pinot Noir.

The purpose of this series is to provide an overview on these noble grapes and what makes them so special. To start, I wanted to discuss two red grapes known for producing light-bodied wines. First, the notoriously difficult to cultivate - Pinot Noir! I have discussed Pinot Noir on the blog previously in a few posts. I introduced the grape in a Grape Tales feature and posted an interesting comparison of Pinot Grigio vs. Pinot Noir. But being the noble (and delicious) grape that it is, Pinot Noir definitely deserves some additional discussion here!

Pinot Noir performs best in cool climates (think Oregon). The traditional home of Pinot Noir is Burgundy, France. Fun fact to remember, Red Burgundy is almost always made with Pinot Noir. So if you are looking for a Pinot Noir from France, start with Red Burgundy. It is also grown in Champagne, France. Wine made from Pinot Noir is known for bright red fruit flavors, like cherry, raspberry and strawberry. The level of earth and other savory flavors will depend on where the wine is from. Plus, it usually has medium-high acidity but low tannin.

Grenache.

Delicious!

While Pinot Noir is well-known and deliciously complex, Grenache is a wonderful grape that is sometimes underappreciated in the United States. Grenache is known for ripening later in the growing season and actually loves hot and dry climates. Therefore, you will most likely see it in wines from Spain, Southern France, including Châteauneuf-du-Pape

Want to hear one of the most hilarious, yet wildly accurate descriptions of Grenache ever, it's an "old world wine with California cleavage." (I swear, hilariously accurate). For more awesome commentary like this, check out books by Jay McInerney or Mark Oldman. But seriously, when it comes to flavor, Grenache for its subtle berry flavors and high alcohol content. While these wines are high in alcohol, the commonly lack acid and tanning, which makes Grenache a highly preferable blending grape. In fact, it plays a major role in one of my favorite red blends... ever! The Grenache-Syrah-Mouvedre blend of course! (GSM for short) This blend is traditionally associated with the Rhone Valley, but you can also find this blend in Australia.

Not a bad start for two awesome noble red grapes. Looking forward to your comments on your favorite Pinot Noir or Grenache based wines!

Cheers!

Wine School Challenge with the NYTimes

I am a big fan of the NYTimes Dining and Wine section and Eric Asimov. Maybe, it is because they provide in depth reviews and discussions on wine across many different countries. Maybe, it is because I was regularly reading the Times when I became a serious wine nerd. Either way, the NYTimes has an awesome new monthly column that you should consider following, the theme = Wine School!

You may be thinking, why would I follow a NYTimes column when there are hundreds, if not thousands, of wine classes available in my city? Well, am excited about this column for two main reasons: (1) it indicates the start of a potential wine culture movement, and (2) it focuses on the wine beyond a mere tasting.

In the old days, wine was an elitist drink. Sommeliers would use lofty terms to describe a wine and restaurant wine lists were dominated by old world wines, primarily from Burgundy and Bordeaux. However, with this new column (and other blogs, like mine!) I am hopeful that there is a growing wine movement of examining wine from the "normal person's" perspective. This "normal" perspective focuses on making wine more approachable, rather than building barriers with complex wine terms and snotty commentary. By approaching wine as fun drink and explaining the complexities in a straight forward way, I hope that wine will becoming less intimidating for new wine drinkers everywhere. So I recommend checking out Eric's original column describing his "Wine School" here (Subscription may be required), and follow along with my commentary monthly here on the blog!

To start the Wine School off, the NYTimes chose Bordeaux - and I was truly skeptical!

I was skeptical of Bordeaux because the wines are usually very expensive if you want to find a quality wine. I thought, "c'mon Eric, I thought this Wine School was supposed to make wine more approachable, not scare people away!" But, I went into the experiment with an open mind and figured, let's get one of the most difficult regions out of the way first.

The Wine School set up is simply this: Eric chooses a wine region and recommends a few labels that are classic styles from that region, you taste at home and we all discuss online. The suggested wines were all from the Haut-Médoc region of Bordeaux, specifically the 2009 vintage. Skepticism reared its ugly head again because I had difficulty finding any of the labels that were suggested. But I figured if I picked up something from the same vintage and region, I would get the general idea. So check out my notes on the wine I found below:

Cheateau Greysac 2009

Where it's From?  Médoc Appellation, Bordeaux, France.

Grapes?  50% Merlot, 40% Cabernet Sauvignon, 8% Cabernet Franc, 2% Petit Verdot.

My Thoughts.  So I'll admit, I cheated with this tasting. The purpose of the NYTimes Wine School is to finish your tasting before Eric posts his thoughts on the column. I bought the bottle with plenty of time, but procrastinated because I wanted to pair it with the perfect meal. Needless to say, I don't eat red meat that often (what I would consider a great pairing with Bordeaux) so I actually tasted this wine without food - after I read some of Eric's comments as well. 

No worries - the wine was still delicious, but did not overwhelmingly wow me considering I spent $20 on it. It was definitely old world style, very subtle. I picked up flavors of cherry, light pepper and mild tannin. I let the wine decant for 30 minutes before I drank it, which definitely help round out the flavors. But, I really wished I had some food with this wine, I think it would have gave the subtle flavors that complexity boost I was looking for.

Overall, I could not agree with Eric's conclusions more, Bordeaux is great - but just not a regular player on my drinking list. The main reason, you have to spend decent money to get quality. So the next time you are out and willing to spend some extra money on wine, the Bordeaux 2009 vintage is a worthwhile venture.

This month, the Wine School is tasting Beaujolais! Look forward to my review soon!

Cheers!

What does the term "Reduced" mean?

"This wine is definitely reduced."

Have you ever heard this descriptor and thought, "what does that mean?" I found myself asking this question a lot back when I did the Benchmark Wine Tasting class (whoa, back in January, time flies when your tasting wine). Many people around the classroom, specifically those involved in winemaking, knew this term and used it a lot. So I made a note to look it up when I got home, and the results may interest you!

One of my favorite wine writers, Dr. Vinny, explains the definition of "reduced" in an easy way, he says, "'reduced' is a term used to described wine that has not been exposed to air." It seems strange that since we are surrounded by air that it is even possible for wine to be exposed to too little air. However, the process of controlling how much air is exposed to the grape juice during fermentation is an extremely important process. Winemakers use steel tanks, oak barrels and other sealed vessels to control the amount of air exposed during fermentation. When wine is exposed to too much air, it is described as "oxidized." The opposite, restricting the air exposure, results in a "reduced" wine.

So how can you tell that a wine is "reduced?" 

A little bit depressing, but will definitely help you remember "reduced."

When you open a bottle of wine, you are instantly exposing the wine to air. If the wine is "reduced," it will be gasping for air once opened. While the wine is "gasping for air," it releases a strong smell like lit matches or sulfur. (Not particularly desirable right?) When I taste a wine that is reduced, I thought it smelled like canned vegetables, specifically canned green beans. Flaws like this will usually overwhelm any fruit or earth flavors in the wine and is typically not curable with aeration. 

Generally, when a wine is considered "reduced" most assume it is an automatic flaw. However, "reduction" is also  a winemaking technique, used more frequently in Burgundy. When a winemaker engages in reductive winemaking, they are highlighting the fine lees, or dead yeast cells, that accumulate at the bottom of the fermentation vessel.  This is typically done to add complexity to the flavor. By emphasizing the fine lees, the winemaker will have to rack less, thus limiting the exposure of the wine to air. (Since it sits in the fermentation vessel for much longer, rather than moving the wine from a steel tank to a barrel). If you discover that your wine is reduced during winemaking, it can be remedied by exposing the wine to more air. However, if you discover that you wine is reduced out of the bottle, it is a clear flaw, that even with aeration will not likely be removed from the wine.

Wine notes to takeaway -- if you notice that your wine smells overwhelmingly like canned green beans, lit matchsticks, or sulfur, then your wine is likely "reduced" (due to lack of exposure of oxygen during winemaking) and it, very sadly, is flawed to the point of no return.

To never stumbling upon a "reduced" wine in the field!

Cheers!

Wine 101: Sparkling Wines Revisited

While I have touched on sparkling wine quite a bit, but the lovely ladies (and gents when they aren't too scared to show up) of The Enthusiasts! NYC Wine Club are tasting sparkling wines for the month of March. I'm so proud of this group! Still meeting after almost two years and new members join every month - it's super exciting! So here's a quick refresher on sparkling wines with some new details on food pairings!

In case you did not know, I am obsessed with sparkling wines. I drink the during them holidays, I drink them during rainy days, and, if I could maintain productivity during the week, I'd drink them EVERYDAY. Seriously, (Dr. Seuss tribute aside) sparkling wines should be considered as a serious wine option beyond those celebratory times! Not convinced? Let me prove the awesomeness of sparkling wine.

There are Affordable Options Beyond Champagne.

In an earlier post on sparkling wine options for NYE, I shared my philosophy on sparklers: find something fresh, fun and affordable. This philosophy requires you to often look beyond sparkling wines from Champagne, France. Champagne is a big name and usually means high quality, which will cost you a pretty penny. But if you look for words like: Cava, Prosecco, or Crémant on the label you will likely get a fun sparkler, of equal quality, at a lower price.

• Cava - refers to sparkling wines made in Penedes, Spain. 
• Prosecco -  refers to the grape used in the popular (and increasingly trendy) Italian sparklers.
• Crémant - refers to the ultimate secret code word when it comes to sparkling wines from the Old World, specifically France. This term indicates that the sparkling wine is made in the traditional Champagne style but was made in a region other than Champagne.

If you want the full details on these great Champagne alternatives, check out my original post on sparkling wine.

Sparkling Wine is a Great Addition to Cocktails.

So you aren't the biggest wine fan, or when you do drink wine you like bold reds, try adding sparkling wine to a cocktail. In a past post, I share some of my favorite sparkling wine cocktails. Under my favorite them of affordability, try cocktails that have a few ingredients. Just by picking up a fun liqueur, like blackberry or elderflower, you can really add some spark to that gin based cocktail.

Sparkling Wines Pair Well with Food.

When it comes to food and wine pairings, I always urge friends to think beyond light wine with light foods and dark wine with heavy foods. Wine flavors are actually derived from: acid, sugar, fruit, tannin and alcohol. Each of these elements can have a significant impact on the flavor of food. Sparklers are a great pairing for food generally because they help enhance the flavors of the dish. However, I highly recommend  you check out pairing sparkling wine with fried foods - the pairing is magical.

Less Common Sparklers to Check Out.

As if the above reasons weren't enough to persuade you buy a bottle of sparkling wine, there are so many options when it comes to sparklers beyond white sparkling wine. Including:

• Lambrusco - a sparkling red from Italy, check out the feature here. 
• Rose Champagne.
• Asti.

Looking forward to your comments on the sparkling wine tasting!

Cheers!

Benchmark Wine Tasting Class: Other Classic Whites

Hey there wine nerds! Welcome to the second installment of the benchmark wine series. For the newbies, I previously introduced a benchmark wine tasting series based on a tasting I did at Penn State University. Last time, I provided an overview on aromatic whites. Now, I will be discussing "other classic whites," or more specifically Chardonnay and Sauvignon Blanc. We also tasted an Albariño just to mix things up.

This tasting couldn't be more interesting because I considered these grapes extremely different in flavor and character. When I think of Sauvignon Blanc, I think of bright citrus, spicy green pepper and high acidity. When I think Chardonnay, I think smooth vanilla, stone fruit flavors and full-body. However, now that I think a little more, the two grapes are similar in one curious way -- they are both very versatile. Both have adapted to a variety of locations and styles, resulting in a variety of selection for consumers.

Sauvignon Blanc.

I have said it before and I will say it again, Sauvignon Blanc is my favorite grape! If you drink Sauvignon Blanc, then you know it has those awesome citrus, herbaceous, or even grassy green pepper flavors. Thanks to the world wide web, I learned a fun new principle when it comes to the flavors of Sauvignon Blanc: the ripeness of the grapes plays a major role in the flavor profile. (Duh, but listen to this!) If the grapes are LESS ripe, the wine is more likely to taste like lime or green apple. While, if the grapes are MORE ripe, the wine will likely taste like flowery peach or citrus. The best regions for Sauvignon Blanc are Bordeaux, Loire Valley (specifically Sancerre), New Zealand, and California. When surfing the aisles at the wine store, you can also look for the following synonyms: Fume Blanc or Pouilly-fume and you will most likely be drinking Sauvignon Blanc. Looking for food pairing tips? A good general rule is "go green," since the herbaceous qualities of the wine will pair well with salads, but any herb based sauce would pair well also. Now that we have covered the Sauvignon Blanc basics, let's check out the wines I tried at the benchmark wine tasting:

BANCROFT ESTATE 2011

Where it's from. Marlborough, New Zealand.

My thoughts. I love NZ style Sauvignon Blanc because it's so distinct. The flavors can be grassy, spicey, or peppery. This particular bottle had a lighter style than I have experienced with most NZ Sauvignon Blancs, which was fine. It definitely had the spicey finished and white pepper notes tha I expected. Overall, this wine was delicious but, as the only NZ Sauvignon Blanc on the tasting, I was hoping for a bolder style. The room thought it would be hard to pair with food - but I argue it would go great with an arugula salad. (Don't knock it before you try it!)

Chardonnay.

Chardonnay and I have a love-hate relationship. Generally, I am not a fan of most those "butter-bomb" styles. But, the unoaked styles, generally out of the Old World, are quite lovely. Like our discussion above, the ripeness of the Chardonnay grape also changes dramatically with ripeness. MORE ripe and you may notice flavors of pineapple and other tropical fruit, LESS ripe and you may notice strong notes of lemon or green apple. Similar varietals include: Marsanne, Rousanne, Viognier, Semillion and Fiano (Italy). Check out the wines I tasted below:

KENDALL-JACKSON VINTNER'S RESERVE

Where it's from. California.

My thoughts.  Definitely not a favorite. If you like the buttery styles, you may like this, but it's definitely not for me.

HENRY FESSY CHARDONNAY 2010

Where it's from. Pouilly-Fuisse, France

My thoughts. This wine could give any ABCer a run for their money. (Anything But Chardonnay). It had a pungent aroma that I was sure would mirror the taste - but I was so wrong. The flavors were subtle and sweet. Definitely an interesting wine.

LOUIS LATOUR 2008

Where it's from. Côte-d'Or, Burgundy, France.

My thoughts. This wine may have been my favorite white, maybe even my favorite wine of the tasting. This producer is just awesome. Yes, it is a bit more expensive - around $40 a bottle - but arguably worth every penny. The wine had a very refreshing aroma, including aloe or mint. However, it had a smooth and round taste, with an almost tart finish. I loved the complexities.

Albariño.

This grape is lovely. If you are ever in the wine store looking for something a bit different in the white wine aisle, Albariño is a great option. It is most commonly grown in northern Spain, specifically the Rías Baixas region. This grape is interesting because it has a pronounced fruit-forward aroma. For our benchmark wine tasting, we tasted the 2010 Mar de Vinas Albariño from Spain. Another great wine! It had the fruit aromas and bright acidity that I was hoping for - so check this wine out!

That is all for this post on benchmark wine - classic whites!

Cheers!