Wine 101: Corot noir

Corot noir courtesy of
Double A Vineyards

Is Corot noir, the new Pinot Noir for cold climate vineyards? Of course not; but this cross between hybrids Seyve Villard and Steuben has its converts. Developed  at the Cornell Agricultural Experiment Station in Geneva, its wines "are free of the hybrid aromas typical of many other red hybrid grapes, and can be used for varietal wine production or for blending. The distinctive red wine has a deep red color and attractive berry and cherry fruit aromas." This in the words of grape breeder Bruce Reisch. And according to Double A Vineyards, a New York nursery,  "The wine has big soft tannins with a structure that is complete from the front of the mouth to the back, suitable for a varietal wine or for blending. Pairs well with beef, game, and other hearty dishes."

Hunt Country Vineyards
Classic Red

Diane Forsee of Forsee Vineyards and Winery (Coffeen Illinois) is one convert: "it just happens to be one of our best sellers here at the winery". The grape handles the Midwest winters well, the hot humid summers, and even poor clay soil. The negatives, do not over-crop and "you have a very small window within which to harvest, because the 'numbers' are perfect for a short time. Otherwise, the acid is too low and the wine becomes the perfect blender." But in the winery, the grape is versatile. They produce a dry red aged in American oak; a fruit forward semi-sweet blush; and a semi-dry "Chianti" styled wine blended with Leon Millot.

In Branchport, New York, Al Hunt of Hunt Country Vineyards grows Corot Noir to keep his wines competitively priced. His customers demand wines below $10 and their Classic Red fits that bill. Plus this five varietal, medium bodied blend has won several Golds, including a recent one at the Florida International Wine Competition. We need to get our hands on this one.

Corot Noir seems to have found a home in New York and Illinois, but is also grown in Connecticut, Pennsylvania, New Jersey, Virginia, and even Colorado and South Dakota. Here is an alphabetical list.

• Beneduce Vineyards - Pittstown, NJ
• Davis Valley Winery and Vineyard - Rural Retreat, VA
• Deer Run Winery - Hector, NY
• Dill's Run Winery - Union Springs, NY
• Forsee Vineyards and Winery - Coffeen IL
• Hunt Country Vineyards - Branchport, NY
• Le Fuselier Winery - Canon City, CO 
• Prairie Berry Winery - Hill City SD
• Presque Isle Wine Cellars - North East, PA
• Ridge View Winery - Mt. Sterling, IL
• Silver Moon Winery - Lanark, IL
• Taylor Brooke Winery - Woodstock, CT
• Villa Marie Winery and Vineyard - Maryville, IL

The United Grapes of America - Arizona - Arizona Stronghold Tazi

StarChefs.com: The United Grapes of America

Blood Into Wine, the story of Maynard James Keenan and Eric Glomski quest to Arizona Stronghold Vineyards is a cult winery, popular not only on the left coast but on the right. And on our coast some of their wines are available through Wholefoods by Vino 50 - such as the Tazi - Aromatic White Blend ($23). And aromatics is what you get. Orange and flowers linger on the nose, moving to citrus flavors and a crisp dry finish. Pretty impressive. The 2011 blend consists of 28% Sauvignon Blanc, 25% Riesling, 18% Malvasia, & 16% Chenin Blanc; the composition changes year to year - but the results are the same. This is why they turned blood into wine.
produce world class wine in the northern Arizona desert. Ever seen the movie? Well they did it; sorry to ruin the ending. And now their

Discovering Georgian Wines for #winechat

Quick question? What is the oldest known vinifera wine grape? Muscat. Maybe. One from Greece - perhaps Agiorgitiko? Maybe. How about Rkatsiteli - where clay vessels in the Republic of Georgia have been found that contain Rkatsiteli seeds which date back to 6,000 BC (A Short History of Wine). And  Jancis Robinson The Oxford Companion to Wine, 3rd Edition states that the wine tradition finds its roots in the valleys of the South Caucasus - its not far fetched to believe that Rkatsiteli is one of the first vinifera wine grapes. Yet Rkatsiteli is just one of 500 unique Georgian grape varieties; perhaps one is   even older. Moving forward, Georgian wine is mentioned in Greek literature,particularly when Jason finds "fountains of wine" there on his quest for the Golden Fleece. The wine culture is further encouraged in the 4th century AD by the spread of Christianity in Georgia by St. Nino from Cappadocia, who wore a cross made from vine stems. Being pottery experts, the Georgians mastered qvevri, clay vessels used to ferment and age wine.

My first contact with Georgian wine came through the Georgian Wine House who poured at several successive Washington D.C. Food & Wine Festivals.Then I learned that Horton Vineyards grew Rkatsiteli in their Gordonsville Virginia vineyard and that they had gotten the idea from drinking Rkatsiteli from Dr. Konstantin Frank Vinifera Wine Cellars. This ancient grape was one of the first planted to prove that vinifera grapes could survive and prosper in the Finger Lakes. I was hooked. Needing a red partner, I naturally turned to Saperavi, the most popular red Georgian wine grape that is used in popular semi-sweet to dry wines.


When asked to host #winechat, Georgian wine and their American counterparts seemed a perfect topic. Representatives from the Georgian Wine House, Horton Vineyards, Dr. Frank, Standing Stone Vineyards, and Castle Hill Cider agreed to participate.Why the last two? Standing Stone is the only grower of Saperavi in the United States and Castle Hill is the only American user of Kvevri vessels. Before the chat we sampled ten wines and used them as a reference during the conversation.

Teliani Valley Tsinandali 2010 (SRP $10). Georgian wines are usually blends and named for the region or village so Tsinandali is the appellation and the wine is composed of 80% Rkatsiteli & 20% Mtsvane. This wine is made in the Western style so fermented in stainless steel with no skin contact. The Mtsvane provides a more floral bouquet, while the  Rkatsiteli provides structure and acidity. And at the price, a great bargain.

Vinoterra Rkatsiteli 2011 (SRP $13). This wine is produced in the traditional Georgian  method where the wine is fermented and  macerated on skins for 6 months within qvevri vessels. This skin contact produces an orange coloring to the wine which many falsely think as oxidized. Not here. The wine has a somewhat spicy, apricot aroma with a mild tannic finish. Since most Georgians consume white wine this one is made to hold up to red meats - particularly lamb. Did I mention Rkatsiteli translates to Red Horn? Interesting factoid.

Dr. Konstantin Frank Vinifera Wine Cellars 2010 Rkatsiteli (SRP $15). The first Rkatsiteli produced in the United States, this wine is slightly sweeter than the previous two. It has an intriguing  grapefruit\orange aroma with a crisp acidic finish that balances the sugar. 

Horton Vineyards 2011 Rkatsiteli (SRP $15). This wine is made from estate grapes growing right in front of the winery and a full Monticello AVA wine. 2011 was a poor growing year in Virginia so this wine has more skin contact because of the condition of the fruit. It is also semi-dry at 1.8% RS and possesses a similar grapefruit\orange aroma. Very flavorful with the required acids to balance the sugar.

Teliani Valley Unfiltered Saperavi 2007 (SRP $19). Saperavi is translated as dye or black (wine) and in the glass seems as dark as Norton. This wine is from the Tsinandali sub-region of the larger Kakheti region - which is responsible for a large percentage of Georgian wine production. Like the previous Teliani Valley wine, this one is made for the Western market (fermented in stainless steel; aged 6 month in new French oak).  Here we first encountered the standard sour cherry nose representative of Saperaviand the muscular tannins. This is a big wine.

Vinoterra Saperavi 2008 (SRP $22). Moving to an even bigger wine that was decanted an hour before tasting, this wine was produced using a combination of new and traditional methods. The juice was macerated on their skins for 18 days; fermented in qvevri; then sealed for six months. At that point the wine is racked into 75% new French oak and 25% neutral oak. The result is a larger sour cherry profile on the nose and through the palette. The tannins are smoother - but the oak treatment is noticeable throughout.

Vinoterra Saperavi Selection 2009 (SRP $24). Here is a 100% traditional Georgian wine made from 50 year old vines and fermented and aged in qvevri. No oak treatment. The result (also decanted one hour ) is a surprisingly fruity and earthy wine, with lower tannins and more finesse. Seems like the oak in the 2008 may have masked the earthy characteristics of the fruit. This was my favorite Saperavi for the evening.


Standing Stone Vineyards The Dark Red (SRP $30). The only Saperavi produced in the United States, the winery first thought of this grape as a side-kick to Pinot Noir.  When they learned how cold hardy and productive it was, a single varietal wine was in the cards. This wine has the traditional sour cherry nose, but with a less tannic and more fruity profile than the Georgians. This is a party fun - easy drinking.

 Teliani Valley Kindzmarauli 2011 (SRP $15). This is a semi-sweet Saperavi made in the Kindzmarauli micro zone in Kakheti. Grown at a higher elevation this wine has great acidity and all natural sugar - coming in at 2.5% RS and 11.5% alcohol. This is an easy drinking wine and is no surprise its the top seller in their portfolio. Dark chocolate, here we come.


A very nice assortment of wines - both from the Republic of Georgia and the United States. And with affordable SRPs, there's no excuse to start your Georgian wine experience. Cheers.

10 Cane Rum Review - Marketing Trumps Quality

A constant at our local ABC store is the bright orange label of 10 Cane Rum, sitting prominently at eye level on the shelf. The distillery is owned by LVMH Moët Hennessy - Louis Vuitton - which explains the marketing power. After several years of browsing I finally forked over the $30 to discover for myself, what the marketing buzz was all about.

The rum is produced in Trinidad using the "rhum agricole" technique - the first press of the sugar cane juice and not molasses - and allegedly requires the juice from 10 cane stalks to produce a single bottle of rum. This rum is then aged one year in new French oak and blended with a small dose of older Trinidadian rum. 

The rum pours a pale yellow and the nose, sweet alcohol.  Not a lot going on at this point - sweetness and burn. This trend continued on the palette with no noticeable flavor profile rising forth - just a general sweetness of brown sugar followed by a slow burn. Adding a few drops of water actually suppressed the sugar, but not the alcohol. Conclusion: not at all worth the price. You may ask, if the rum isn't anything special, why the almost empty bottle. The short answer - makes a decent (yet expensive) mixer for the Hemingway Josie Russell.

#winechat - Rkatsiteli and Saperavi - from Georgia to America

#winechat will reconvene in 2013 on January 9th with a focus on the birthplace of wine-making - the Republic of Georgia - where archeologists have unearthed viticulture artifacts from 5,000 to 8,000 years old. Accompanied by the Georgian Wine House, we will discuss Kvevri terracota vessels, the popular Rkatsiteli and Saperavi grapes, and counterfeit wines. Georgian wines are available through Potomac Wines & Spirits. Rkatsiteli and Saperavi have also migrated to the United States where a handful of wineries cultivate and vinify these grapes. We hope to have representatives from Dr. Konstantin Frank Vinifera Wine Cellars (NY), Standing Stone Vineyards (NY), Horton Vineyards (VA), Tomasello Winery (NJ) and Avanguardia Wines (CA) as well as Castle Hill Cider, who utilize Georgian Kveri terracota fermenting containers in their Keswick Virginia cidery. We are looking forward to seeing everyone online on the 9th - 9PM ET on Twitter.

Update: Facebook event describing the wine is now available #WineChat talking Rkatsiteli & Saperavi

Ron Añejo Pampero Aniversario Reserva Exclusiva - What's in a name and satchel?

While browsing a liquor store in New York, I came across a fancy leather satchel containing an interesting Venezuelan rum - Ron Añejo Pampero Aniversario Reserva Exclusiva ($30). Traditionally the term "ron añejo" refers to aged rum and "pampero" to a vicious squall. Thus, in 1938, Alejandro Hernández started Industrias Pampero, C.A. and produced the "first rum to be accredited ‘Añejo’, by the Venezuelan government". Twenty-five years later to celebrate their anniversary (that's 1963 for those like me slow in arithmetic) the inaugural Ron Añejo Pampero Aniversario Reserva Exclusiva was released.  Now owned by the Diageo empire, the distillery continues to release this premium rum, which is referred to in Venezuela as "Caballito Frenao" ("Restrained Horse") because of the logo on the satchel.

The rum pours a dark caramel with a nose of toasted vanilla and sweet honey nuts. Very appealing. On the palette there's a wave of chocolate being ridden by vanilla notes plus a hint of leather when it crashes into a warm molasses burning sensation. Who needs the creme brulee when this rum will suffice for dessert. Adding a few drops of water smooths out the palette by dampening the alcohol to completely eliminate the burn, allowing the rum's flavor profile to shine. This is very nice sipping rum, flavorful and balanced - worthy of the $30 price. Cheers.

Christmas in New York City - Brooklyn Brewery on the Itinerary

As tradition has it, my family once again asked for a trip to New York City to partake in the Christmas lights and festivities throughout Manhattan and the other boroughs. This year I agreed, with one stipulation; we allocate enough time to visit Brooklyn Brewery - located in the now trendy Williamsburg industrial area. And this visit was easily handled with the Prospect Park Zoo on the itinerary.

I've been a big fan of the brewery ever since my first Double Chocolate Stout many years ago - perhaps close to their 1988 opening. Since that time the brewery has expanded its portfolio from their famous Lager to many different styles. And the brewery itself has expanded with demand to double its capacity and eventually triple it next year.  And anyone who follows beer culture knows the influence of Brewmaster Garrett Oliver as he is  editor-in-chief of The Oxford Companion to Beer and author of The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. One day we need to feature him on MyJoogTV.

We arrived at the brewery to find a swelling crowd even though the tasting room had just opened. As it was Sunday we were welcomed to SmorgasBrewery; where local "underground" chefs provide gourmet food to pair with your beer. And what a selection of beer - maybe a dozen options - and not just the perennials augmented with some seasonals. I noticed only two - the Brooklyn Brown Ale and Brooklyn Lager, surrounded by the single hop Sorachi Ace, Radius, Winter Ale, Brooklyn Monster Ale, and There Will Be Black - among others. After sampling a few, my favorites were the Brewmaster's Reserve There Will Be Black and Sorachi Ace. The former is a Black IPA that satisfies my craving for chocolate transitioning into a bitter finish. The latter is a Single-hop Farmhouse Saison where the rare “Sorachi Ace” hops (developed in Japan by crossing the British “Brewer’s Gold” with the Czech “Saaz”) is sourced from a single hop farm in Washington state. The beer is cloudy but light; lemony but very clean - with a refreshing, almost acidic finish. Love the style and ingenuity using a single hop variety.

With the family keeping a tight schedule there wasn't time for a tour or more tasting, but with the renaissance in Williamsburg, I see a destination trip in my future. Beer and live music seem to pair well in Brooklyn. Cheers.

Note: Brooklyn Brewery is open to the public Monday-Thursday from 5-7pm for reservation-only Small Batch tours, Friday evening for Happy Hour, and Saturdays and Sundays for Tours and Tastings.

Wines from the Wine Chateau: Casa Lapostolle Cuvee Alexandre Chardonnay 2009

Earlier this month we received a few wines from the Wine Chateau, and the Casa Lapostolle Cuvee Alexandre Chardonnay 2009 (onsale now for $13.97) was the first we opened. The wine comes from the
Casablanca Valley in Chile, specifically the Lapostolle Atalayas Vineyard. The winery is now excluselively owned by the Marnier-Lapostolle family - of Grand Marnier liqueur fame - as well as the Château de Sancerre in the Loire Valley. The expanded into Chile by purchasing a vineyard populated by ungrafted old vines that were protected from Phylloxera by the Andes Mountains. Or so they say.

The vineyard expanded over time and now includes Chardonnay which is responsible for 100% of the Cuvee Alexandre. The wine starts with pear and which leads to a tasty vanilla and apple flavor ending with a creamy finish. The oak enhances the fruit without over shadowing it and does not contribute the over-extracted buttery character that I truly distaste. This is a very nice wine, and with this sale price - an extreme bargain. Cheers.

#TGTaste Domaine Ste. Michelle Brut & Brut Rose

This week I participated in the monthly ThirstyGirl Twitter chat this time featuring sparkling wines from Domaine Ste. Michelle - the bubbly wing of Chateau Ste. Michelle.  Specifically we were sent sample of the the Brut and Brut Rose- both retail around $12.  Expectations were high, since that day I learned that the The Wine Trials had named Chateau Ste. Michelle their 2011 Winery of the year and that they found that 70% of blind tasters preferred Domaine Ste. Michelle to Dom Pérignon and 85% preferred Domaine Ste. Michelle to Veuve Clicquot. Pretty impressive.

Both wines were made from grapes harvested from Washington's Columbia Valley, in which the winery is quick to relate, "whose climate is similar to that of the Champagne region in France".  The grapes were then fermented and converted to sparkling wine using the traditional Methode champenoise process.

The Brut is a blend of 88% Chardonnay and 12% Pinot Noir and to me, exuded green apples from the nose to the finish. There is a slight sweetness to the body (1.19% RS) that dissipates at the refreshing  and effervescence tail. Just a pleasure to drink - lookout Christmas morning. The Brut Rose is 100% Pinot Noir, with the same sweetness, but more of a fruit flavor - strawberry replaces the apple - with a slight creaminess texture. The finish, just as refreshing as the Brut.

It's easy to understand why these wines are so popular - great RPQ at $12 and a quality well past this price range. Ready to move on to their Blanc de Blancs and Blanc de Noirs. Cheers all and Merry Christmas and a safe new year.

Looking for Lemberger in the Hudson Valley

Palaia Vineyards in Highland Mills New York.

Franconia, Tranquility, & Otium - Together in Purcellville

 We love our Blaufränkisch, that's no secret; but what may be is the German styled wines made at Otium Cellars located at Goose Creek Farms and Winery in Purcellville, Virginia.  Founded by Gerhard Bauer in 2007, the winery celebrates Bauer's Franconian heritage with a portfolio consisting of Blaufränkisch, Dornfelder and Grau Burgunder (a German clone of Pinot Gris).  In fact, we first sampled these three wines at 8 Chains North Winery which hosted Bauer's wines before the new tasting facility opened in April. 2012. Note: 8CN's Ben Renshaw oversees the famed Tranquillity Vineyard (located adjacent to the Otium Cellars estate) which is a very nice parcel of land with the grapes sourced to 8 Chains North and Tarara Vineyard & Winery among others.

Last week, after a stop at Catoctin Creek Distilling Company, I extended my Purcellville tour by visiting this new tasting facility.   The scenery is quite tranquil indeed with dormant vines, horses, and silos in the panorama. In fact Otium is Latin for leisure, ease, peace, tranquility.  The tasting room was empty, except for a fellow wine cask bar fan, so there was ample opportunity to interface directly with the tasting sheet. Except for their Cabernet Sauvignon (Tranquility), all the grapes were harvested directly from their estate.

I started off with three whites, two Pinot Gris and the other a Chardonnay, a slightly buttery-oaky wine with caramel at the tail. The Pinot Gris were made in two styles; the first similar to the Chardonnay, slightly buttery, whereas the second was made more into a Reisling style - off-dry with bright flavors and an balanced acidic finish. My personal favorite of the three.

Obviously my interest peaked when we moved to reds and as a bonus I enjoyed a vertical tasting of their Cabernet Sauvignon and their Blaufränkisch. You don't get the opportunity to sample successive years but Otium have both the 2010 and 2011 available for both these wines. For both wines, 2010 produced bigger, bolder styles and this was the Blaufränkisch that I shared with fellow bloggers at the 2011 Wine Bloggers Conference in Charlottesville. We compared that wine with an Austrian provided by the Wines of Austria. The general consensus was not bad - definitely more New World than Old.After re-visiting, I think I prefer the 2011 version more; its lighter with a more spicy profile and more characteristic of the old world style. Yet, for the Cab, the bolder 2010 hit home. The winery also produces a Pinot Noir and Dornfelder - admirable efforts - but currently drinking too acidic for my tastes. These need to lie low for awhile.

 However, cheers to their Blaufränkisch and look forward to a comparative tasting sometime soon.

Mulled Wine - No Need for a Recipe

Saint Wenceslaus - Morgan Creek Vineyard

Tis the season for all the major food websites to break out their mulled wine recipes. Never heard of that style? Well, according to wiki:

Mulled wine (otherwise known as Glögg or Gløgg) is a beverage that ranges from alcoholic to non-alcoholic. It is usually made with red wine along with various spices and raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas and Halloween.

Being lazy, out household takes the easy route and purchases mulled wine from local wineries - then fortify it with our favorite rum. Here's a few we have enjoyed in the past and some we are seeking this year (including the winery's tasting notes):

Burnley Vineyards (VA) - Spicy Rivanna ($12)
This is our Rivanna Red to which we have added cinnamon, clove, nutmeg, allspice, anise, orange peel, lemon peel and residual sugar. This wine is best served either well chilled or steaming hot like tea.

Brotherhood America's Oldest Winery (NY) - Holiday Spice Wine ($8)
The tradition of mulled wine in our country goes back to before the Revolution, when it was quaffed piping hot in taverns, inns and homes. Brotherhood’s Holiday Wine carries on this colonial tradition. Its moderate sweetness is balanced with tartness.

Rose Bank Winery (PA) - Mulled Apple
Like apple pie in a bottle. This wine starts with freshly pressed apple juice. After fermentation, it is sweetened to about 4% sugar (medium-sweet) and lightly flavored with our own custom blend of spices. Serve warm or cold.

Cream Ridge Winery (NJ) - Holiday Spice ($10)
This wine is made using a Niagra grape. We add spices so its great served cold straight from the bottle. However, serve it warm with our own Organic Mulling Spices and some fresh fruit and you can turn this into a warm Winter Sangria!

Tomasello Winery (NJ) - Mulled Spice Wine ($10)
Tomasello Mulled Spice Wine is made from a moderately sweet Native American grape, flavored with traditional mulling spices. Often served warm with a slice of orange and a cinnamon stick, this wine has been called the perfect "après-ski" wine. A popular style of wine in the outdoor street markets and ski slopes of Europe, our Mulled Spice Wine is great for the holidays or any other cold winter night when you’d rather stay in…

Chatham Hill Winery (NC) - Christmas Red ($15)
This semi-sweet red wine will warm you up when the weather turns chilly. Wonderful at room temperature, or chilled, or warm MULLED.

Duplin Winery (NC) - Christmas Wine ($10)
Start a new Christmas tradition with Duplin Winery's festive wine that is sure to warm the soul. Christmas Wine is a wonderful blend of North Carolina Muscadines and brings in the taste of a true Southern Christmas.


Wish List:

Morgan Creek Vineyard (MN) - Celebration Spice ($16)
Our signature Holiday wine! A favorite for fifteen years at Morgan Creek Vineyards and sells out within two weeks of its release every year. A lucious sweet red, rich body, touch of oak, and barrel aged. This Minnesota, French Hybbrid blend is a perfect wine to serve with a variety of main entrees; sweet beef, fruited pork, savory poultry, wild game are all wonderfully paired with this Winter Cycle libation. Even Good King Wenceslaus would serve this at his feast with Page or Monarch. . .

Ferrante Winery (OH) - Celebration Spice ($8)
A sweet festive grape wine spiced with cinnamon, nutmeg and clove. A mulled wine that can be enjoyed with a cinnamon stick or citrus fruits.

Easley Winery (IN) - Warm Mulled Wine
From the traditional German recipe comes Warm Mulled Wine, bursting with cinnamon, apple, honey, lemon juice, and spices from afar. Warm a glass and pair with creme brulee or other sweets.

Black Mesa Winery (NM) - Santa Fest ($15)
A mulled spice wine served chilled in the summer or hot in the winter. It's spices of cinnamon, cloves, and nutmeg will delight your pallet. Warm it for the holidays and the whole house will smell like Christmas.

Door Peninsula Winery (WI) - Mulled Christmas A softer, semi-sweet cherry wine blended with cinnamon, nutmeg and warm ground spices sure to foster fond family memories and cozy fires. Best served warm.

Boyden Valley Winery (VT) - Glogg Glogg is a mulled spice wine that is great served warm in a mug with dried fruits and almonds, or, even better, with any kind of pumpkin desserts or pecan pie. The Recipe came to us from one of those great characters who always seem to just emerge out of the Vermont landscape, our Swedish friend Taug.  Knowing something about cold winters, Taug shared this cozy secret with us, and we are sharing it with you. Glogg is a wonderful treat on holidays, or on any chilly night.

Cascade Mountain Winery (NY) - Heavenly Daze Our kitchen came up with this spice wine and we think it's a winner. Cinnamon, Lemon Zest, and Lemon Juice combined with red wine produce this rich spice wine - great as an after-dinner treat or mulled wine.

Cartecay Vineyards (GA) -  Chimney Noel
A seasonal nouveau Wine only available during the Holidays.  A light drinking sweet, wine with flavors of Berries and Christmas.

Update:

Tasted the Chaddsford Winery (PA) - Spiced Apple Wine ($13) last night. Not bad - will repeat by fortifying with rum. (Apple, cinnamon & spice, just like Ma's apple pie. Heat it up in winter for a soothing hot mulled wine.)

Also, ChiefWino recommended the Chateau Grand Traverse (MI) - Spiced Cherry Wine ($9).  For those on the East Coast this wine is available at Little Washington Winery (VA) through their Dirt Road program. (This wine is a holiday tradition. Made from our Traverse City Cherry Wine, we add natural flavors of cinnamon, clove, orange, and lemon peel. The resulting wine is a classic "Mulled" or "Gluhwein." Enjoy as a warm-up beverage or with soda water or ginger ale for a lighter taste.)

Historic Cocktails - Hemingway's Josie Russell

Hard Cider and Rum. Who knew that would be a viable mixture in a cocktail? Evidently Ernest Hemingway did - that's who. Garden & Gun Magazine just published a recipe named for close pal Joe “Josie Grunts” Russell - founder of the famed Sloppy Joe’s - that Hemingway scribbled down while fishing on Russell's boat in June 1933. You think they cared about Prohibition?  The original cocktail most likely used rum from Cuba, whereas I substituted Ron Abuelo Anejo - a fine brand from Panama - made in the "aguardiente" style (pure cane juice). For the for cider I used Warwick Valley Winery & Distillery Doc's Draft Hard Cider, the 22 oz bottle fits neatly into the recipe. The result: the cider dominates from nose to tail; with the rum adding a little kick at the finish - but the tartness and acidity from the cider and lime smooth out the added alcohol.I know what I'm drinking all next summer. Cheers.


For a pitcher:

4 ½ oz. rum
12 oz. hard apple cider
2 oz. fresh lime juice
2 tsp. sugar

Fill a pitcher with ice, add all ingredients, and stir well. Serve on ice in Collins or highball glasses, garnished with lime wedge or peel. Serves two to three.

Update:  A good friend notified me about a new book focusing on Hemingway's cocktail experience. Looking forward to reading To Have and Have Another: A Hemingway Cocktail Companion.

Due South Brewing Company Brings Local Beer to the Palm Beaches

In all the years I've lived or visited south Florida, I have always been disappointed in the deficiency of local beer options in the West Palm Beach area. That is, until now. Earlier this year, Due South Brewing Company,opened their 15 BBL brewhouse in Boynton Beach - just off Route 95 and very close to our Florida destination. On Black Friday we visited during the brewery's all day Black Friday Party and tasted though most of their brews.

And this is a wide ranging portfolio of low alcohol beers favored by owner and brewer Mike Halker. Starting with the Florida Blonde, which is an ale - and not the lager we presumed. It resembles an amber ale in color and flavor - but exudes much less hops at the tale. Next was the Caramel Cream Ale, aged in used apply brandy barrels from Laird & Company in North Garden Virginia. Nice. The beer is brewed with whole vanilla beans which gives it its creaminess as well as gentle sweetness. The seasonal Isle of MaGourdo is a "naturally conditioned pumpkin ale"  that's right on - not overbearing - just subtle bits of pumpkin and spice. Just what we want for Thanksgiving. The specialty Southbound Brown was our first beer with a little more hops - 36 IBU.  This is just enough malt to balance the roasted malt flavor. Another "roasty" flavor was the firkin delivered Roasted Cocoa Stout brewed with cocoa nibs - one of my favorites. My other favorites were the Category 3 IPA (Cat 3) – Florida Style IPA and the Cafe Ole Espresso Porter. The Cat 3 is a clean refreshing India Pale Ale with a little citrus lemongrass and well balanced between the 64 IPU and malt. Next time I will try the even stronger Cat 4 at 85 IPU. And the porter, wow - whereas I enjoy my espresso in the morning, I normally do not care for espresso or coffee flavored beverages. Except for this one - perhaps a replacement for the morning ritual. The espresso flavors blends tightly into the chocolate flavors delivering a most pleasant tasting experience. In other words, this is one awesome ale. Nice job Due South - can't wait to return. Cheers to local beer.

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Maryland Wine & Charm City Land 5th Annual DrinkLocalWine Conference

This week DrinkLocalWine officially announced the site for the 5th annual DrinkLocalWine Conference and the winner is a historic wine region as well as a rising player in the local wine industry: Maryland. I say historic, because Philip and Jocelyn Wagner, founder of Boordy Vineyards, were instrumental in the resuscitation of the East Coast wine industry by propagating French-American hybrids in their Maryland nursery.  To learn more about this story we recommend Maryland Wine: A Full-Bodied History written by Regina McCarthy, former marketing coordinator for the Maryland Wineries Association.  I mention rising wine industry because the Free State is currently home to over 50 wineries and cideries and about a dozen more in the pipeline. The state is also diverse in its topography from vineyards located in the sandy southern Maryland and the Eastern Shore to the rolling hills of the Catoctin & Linganore AVAs near Frederick, and the mountainous Cumberland Valley AVA to the extreme West. The conference takes place April 12-14th 2013 in Baltimore and count us in - get ready for some crab cakes and wine.  Here is the official press release. And below that are three videos we filmed at Maryland wineries. Cheers.

Nov. 19, 2012 - DrinkLocalWine will hold its fifth annual conference April 12-14, 2013 in Baltimore, focusing on Maryland wine. The state's industry is one of the fastest growing in the country, nearly doubling in size over the past two years with more than 60 wineries.

The state's four growing regions produce a variety of wines, including the classic European varietals, but also some that are distinctly New World in style. The Maryland Winery Association is the conference's primary sponsor.

“We're growing a world of wine styles and varieties throughout Maryland, and we're excited to share them through DrinkLocalWine,” says Kevin Atticks, executive director of the Maryland Wine Association.

DLW 2013 will include a Maryland Twitter Taste-off featuring two dozen of the state’s best wineries, plus three seminars featuring some of the top names in Maryland and regional wine.

Maryland's modern wine history dates to the 1970s, but grapes have been planted in the area since the 17th century. Most of the state's wineries are in the Piedmont Plateau in central Maryland, but grapes also thrive in the Eastern Shore, Southern Plain, and Western Mountains.

DLW 2013 follows the success of the first four conferences - the inaugural conference in Dallas featuring Texas wine in 2009, in Loudoun County featuring Virginia wine in 2010, in St. Louis featuring Missouri wine in 2011, and in Denver featuring Colorado wine in 2012. DLW also holds an annual Regional Wine Week in the fall, in which more than 40 wine bloggers, writers and columnists from the U.S. and Canada write about their favorite regional wines, ranging from Ontario to New York to Florida to Texas to Colorado.

DrinkLocalWine.com's goal is to spotlight wine made in the 47 states and Canada that aren't California, Washington, and Oregon. It's the brainchild of Washington Post wine columnist Dave McIntyre and wine blogger Jeff Siegel, The Wine Curmudgeon.

For information, call (469) 554-9463 or email drinklocalwine@gmail.com.

Winemaker Series: Old Westminster Winery

Dangermuffin at Sugarloaf Mountain Winery

Uncle Dave Huber @ Black Ankle Vineyards

The Skinny Vine - Not Worth the Calories

This week we were sent three samples of the new Skinny Vine wine brand for the monthly #TGTaste ThirstyGirl twitter tasting: Slim Chardonnay, Thin Zin and Mini Moscato. These wines are marketed as tasty, low calorie, low alcohol, and low cost ($11) wines for the youth wine market and competing against the highly successful FlipFlop wines. Many of my companions in the tasting loved the wines; but from what I sampled - don't waste your calories. Starting with the Chardonnay, it lacked any of the characteristic flavors associated with the grape, had a synthetic taste of vanilla and oak (staves or chips perhaps), and finished with zero acidity. My first impression was a flat wine cooler.

Matters worsened rapidly when moving to the Thin Zin which is basically a rose colored white zinfandel. The wine started with a respectable strawberry nose which quickly evaporated when the sweet, syrupy "Kool-aid" entered the mouth. Our first thoughts, a wine for a 16yr old. Simply terrible. I had to temporarily grab a dark beer to cleanse the palette since my taste buds felt so tainted.

We eventually moved on the Moscato, which actually wasn't that bad - easily the best of the trio. The three muscat grapes (Muscat of Alexandria, Muscat à Petits Grains and Orange Muscat) provide the aromatics you would expect; but the flavor is diminished by a syrupy composition and a lack of acidity at the tail. Other than that, it was drinkable.

Final thought - I find it hard to believe that anyone liked these wines; but that's the beauty of different palettes. If you like these styles, go for it - for me; no way. Cheers