Beer, Bourbon & BBQ Festival - Bourbon

On Saturday April 5th 2008, we attended the 2nd Annual Beer, Bourbon & BBQ Festival held at the Timonium Fairgrounds, Maryland. We intended to spend a day away from wine and sample various craft beers and America's native spirit: Bourbon. Our first task was to learn more about this spirit so we headed immediately to the first seminar of the day: "The Wonderful World of Bourbon" - hosted by Wild Turkey Distillery's Master Distiller Jimmy Russell. Mr. Russell has worked at the distillery since 1954 and humorously and honestly guided the audience through the definition of Bourbon - to government regulations - to sampling 5 different Wild Turkey brands.

Bourbon was first distilled in Bourbon County Kentucky in the late 1700s. Elijah Craig is considered the inventor of bourbon, since he was probably the first to age the whiskey in charred oak barrels. Today, this whiskey is the most restricted spirit in the United States in which the government regulates its definition and receives 65% of the retail price in taxes. At one time, Federal Agents even possessed the keys to the distilleries and opened and locked the doors before and after working hours. By definition, a whiskey can be called bourbon when

• It is made in the United States.
• It is made of a grain mixture that is at least 51% corn.
• It is distilled to no more than 160 proof.
• It is aged to no more than 125 proof.
• It is 100% natural (nothing other than water added to the mixture).
• It is aged in new, American White Oak, charred barrels. Once used, the barrels are sold for other uses - primarily whiskey aging.
  

At Wild Turkey, Mr Russell attempts to create a consistent flavor with each batch. This consistency is evident in the Wild Turkey 101 - made from a blend of 6, 8, and 10 year old bourbons. Each bottle has virtually the same caramel and vanilla notes with a sweet tail. We next tried the Russell's Reserve Bourbon made from batch of 100 barrels 10 years to proof. This was good - but there's something about the flagship 101. Mr. Russell fought the idea of producing a single barrel product because it was incompatible with his goals to produce a consistent bourbon. After reluctantly agreeing to work with market forces, every year he designates barrels with a similar taste and uses these for their Single Barrel Bourbon. Their Rare Breed is an interesting bourbon, its made to barrel proof - in that no water is added - from a blend of 6, 8, and 10 year old bourbons. This was our favorite - and since it has a touch of tobacco - would be great with a cigar. Finally we tried their American Honey Liquor, basically the same Wild Turkey 101 with honey and spices added. This aperitif is popular as an after dinner drink or as Mr. Russell uses it: with lemonade or over ice cream.

Upon leaving the seminar we found ourselves at the lone whiskey booth: Jack Daniel's Tennessee Whiskey. While sampling their excellent Single Barrel 94 Whiskey - we learned about sour mash, charcoal filtering, and the historical tradition of America's oldest registered distillery. Jack Daniel's whiskey is unique because the whiskey is filtered - drop-by-drop - through ten feet of hard sugar maple charcoal. Along with the sour mash process (where a portion of the previous batch is added to the next batch) this filtration mellows the whiskey before it is aged in the barrel.

Directly across was a display of several well known Jim Bean brands: Knob Creek, Bookers, Bakers, and Basil Hayden. The Basil Hayden bourbon is unique in that it consists of just over 51% corn, whereas most distillers use over 70% corn. Basil Hayden uses more rye to offset the lower amount of corn which produces a lighter bodied bourbon. This profile was popular among the beer drinkers at the event. The Basil Hayden bourbon also has a tie to the state of Maryland because the brand is named after Basil Hayden, a Maryland Catholic who, in the late 1780s, led a group of pioneers from Maryland into what is now Nelson County, Kentucky (near Bardstown). There Hayden founded the first Catholic church west of the Allegheny Mountains.

We made sure we visited Maker's Mark next, and while waiting for our souvenir baseball dipped in wax, learned what makes this bourbon popular, besides the distinctive red wax seal and drip marks. Maker's Mark is made without rye. Instead barley and winter wheat is combined with corn to produce a smoother spirit - even before aging. The barrels are rotated from top to bottom in the warehouse, which helps create a different flavor profile. As a result, this spirit does not require a long aging process and can be bottled by taste, not age.

At this point in the day, after two hours of not spitting, we decided to be a little more discriminatory in our tasting. We skipped the Buffalo Trace booth since we are very familiar with their Blantons, Ancient Age, and Buffalo Trace brands and headed to the small batch booths. To our surprise the first we tried was a Buffalo Trace brand: Rock Hill Farms Single Barrel Bourbon. This is a great bourbon - somewhat nutty - almost chewy - but still smooth throughout. The next was the Ridgemont Reserve 1792 Small Batch Bourbon. This is a lighter bourbon with a honey and vanilla aroma and soft finish. Coming after the Rock Hill Farms Single Barrel probably didn't help its cause. The final table contained small patch brands from Kentucky Bourbon Distillers. These were all excellent bourbons and we recommend trying all. Our favorite was the Kentucky Vintage and this may become our everyday bourbon. Sorry Ancient Age 10 Year. It is made in the Sour Mash fashion (although I guess almost all straight bourbons are made in this fashion) and has a medium body with caramel flavors. Those who prefer a more potent drink, try their Pure Kentucky XO aged to 107 proof or their Noahs Mill aged to 114 proof. After the initial burn, these bourbons are loaded with the usual vanilla and caramel flavors and a long-long sweet finish. It may even be advisable to add a touch of water to these last two brands to reduce the tannins. The final bourbon tasted for the day was their Rowan’s Creek, a 100 proof bourbon that is a little more fruitier than its cousins. It also has the most flavorful aroma. Why did I prefer the Kentucky Vintage?

For bourbon lovers, this was a great opportunity to sample various styles without having to pay for the entire bottle. Our hope for next year is that more corporate representatives will be available to discuss their brands - but thanks to Jimmy Russell and the reps from Makers Mark and Jack Daniels for spending time with us. Bourbon truly is "America's Native Spirit".

International Rum Championship

On March 27-29, almost 148 sugar-cane based spirits were judged at the 3rd Annual Polished Palate International Rum Festival. Held at the Don Vicente Inn, in the heart of Ybor City, Tampa, this event is the only only such recognized competition for sugar cane-based spirits in the United States. Besides the rum competition, the festival included a dinner and rum tasting on the 27th, the Rum on the Bar B (Q) dinner on the 28th, and the grand tasting on the 29th.

The rums were divided into several categories whereas the cachacas where divided into three categories. Several spirits that we tasted at this year's South Beach Food & Wine Festival did quite well. The Moleca Double Distilled Cachaca won Gold in the Unaged Cachaca category and the Moleca Double Distilled Gold Cachaca won a Silver in the Aged Cacahaca category. The Vizcaya VXOP Cask 21 Rum won Gold in the Dark Rum category; the Ron Barcelo Imperial Rum won Best in Category for Rum Aged Less Than 8 Years, and the Diplomatico Reserva Exclusiva Rum won Best in Category in the Rum Aged 9-15 Years. Here are the results for categories that included a Best of Category:

• White Rum: Mount Gay Eclipse Silver Rum
• Dark Rum: Temptryst Reserve Rum
• Rum Aged Up To 8 Years: Ron Barcelo Imperial Rum
• Rum Aged Up To 9-15 Years: Diplomatico Reserva Exclusiva Rum & Pyrat XO Reserve Rum
• Rum Aged +15 Years: Ron Millonario Solera Reserva Especial & Ron Zacapa 23
• Rum Liqueres/Cream: Santa Teresa Rhum Orange Liqueur & Santa Teresa Araku Ron Y Coffee Liquer
• Spiced Rum: Montecristo Spiced Rum
• Aged Rhum Agricole: J.M. V.S.O.P Rhum & Madras Rhum
• Rhum Agricole Liqueur: Madreas Prune Liquer
• Flavored Cachaca: Ypioca Red Fruit Cachaca

Beer, Bourbon & BBQ Festival - Timonium Fairgrounds, Maryland

On Saturday we will be venturing out to the Beer, Bourbon & BBQ Festival at Timonium Fairgrounds, Maryland. This is a very unique event which includes bourbon and beer seminars, unlimited tasting of over 60 brews and 40 bourbons,and barbecue provided by local establishments. Plus, semi-local rock band - Mr. Greengenes - will provide musical entertainment from 2:00 PM-6:00 PM. What more do you need.....

The bourbon and beer exhibitors are extraordinary. Our bar is always stocked with staples such as Booker's, Baker's, or Blanton's Single Barrel, but also attending are several I've never tasted such as Parker's Heritage, Kentucky Tavern, Jefferson's Reserve, Rock Hill Farm Single Barrel, and Raven's Run. For a truly unique experience stick to the single barrel bourbons and see why bourbon is as much a sipping drink as Scotch.

For beers, there are a wide array of styles. Vermont's Magic Hat, California's Stone Brewing Company, as well as Pennsylvannia's Erie Brewing Company have several good varieties. Watch out for the Belgium Chimay. Whereas this is an amazing beer- it's potent. Then there's National Bohemian. This often maligned Pilsner beer was once brewed locally in Baltimore but is now owned by Pabst - and brewed by Miller in North Carolina. An interesting arrangement. "Natty Boh" is underestimated and along with Schlitz is a great summer time beer that I'm convinced will compliment barbecue.

Finally, the Beer, Bourbon & BBQ Festival provides several interesting seminars. Jimmy Russell, the Master Distiller at Wild Turkey Distillery will describe "The Wonderful World of Bourbon" and then see Kirk and Mark of the WHFS Morning Show will sample and educate from their favorite bourbons. Hugh Sisson, Founder and General Partner of Clipper City will discuss his brewery's operation and will pair several Clipper City brews with barbecue. Finally, Monyka Berrocosa, Food & Wine Journalist & Educator, will discuss several styles of beer - from light lagers to porters.

Land Rover America’s Polo Cup Wine Competition

In early May the American Polo team will host Italy in the The Land Rover America’s Polo Cup held at Historic Morven Park in Leesburg, Virginia. As part of the event, the Virginia Wine Lover Magazine will coordinate a wine competition among Virginia wineries which will occur Wednesday, April 9th at the Virginia Beach Resort Hotel & Conference Center. Eight judges will evaluate the wines based on Appearance/Clarity, Color, Aroma/Bouquet, Total acidity, Sweetness, Body, Flavor, Bitterness, Astringency, and Overall quality. The winners will be announced Friday May 9th at the The Land Rover America’s Polo Cup Black Tie Cocktail Party. This "party" will also include a Fashion Show hosted by Paul Wharton and a culinary challenge between each country’s best chefs. The evening concludes with a live concert from the always entertaining Gipsy Kings.

On Saturday May 10th the festivities include military demonstrations, followed by a competitive polo match featuring the Italy challenging the United States for the America’s Polo Cup. In the evening expect live performances by Huey Lewis & the News, the Gipsy Kings, and Italian sensation Vittorio Grigolo. Proceeds from the America’s Cup of Polo will benefit the Journey for the Cure Foundation, a not for profit public charity foundation. Tickets for both Friday and Saturday's events are available here.

Over the next month we will post interviews with officials coordinating the wine challenge as well as a preview of the initial release of the Virginia Wine Lover Magazine.

April 2008 Wine Events

The Wine-Compass.com event database currently shows over 1,500 upcoming wine\beer events in the United States and Canada. For those looking for wine festivals in April 2008, here is a short list of events in several states:

Aizona
Litchfield Park Fine Art & Wine Festival – Mill Avenue and 7th Street, Tempe: April 4th-5th

California
Passport Weekend - El Dorado Wineries: April 4th-5th
Passport to the East Bay Wine Trail - Dashe Cellars: April 5th
Festival of Wines - Calaveras Winegrape Alliance : April 19th
Passport To South West California Wineries 2008 - Southwest California Vintners: April 26th-27th

Colorado
Taste of Vail - Vail: April 2nd-5th
Barrel Into Spring - Grand Valley Winery Association: April 26th-27th

Florida
13th annual Miami Wine and Food Festival - Miami: April 3rd-5th
Ocean Boulevard Art and Wine Fair in Siesta Key - Siesta Key (Sarasota): April 5th-6th
The Florida Wine Festival - The Mary Brogan Museum of Art and Science, Tallahassee: April 10th-13th
Tiburon Wine Festival - SideBern’s & Bern’s Fine Wines & Spirit's, Tampa: April 11th-13th

Georgia
Atlanta Toast of the Town 2008 - Georgia Aquarium, Atlanta: April 17th

Indiana
Toast To Spring - Indiana Uplands Wine Trail: April 19th-20th

Iowa
Go Grilling with Iowa Wines - Iowa Wine Trail: April 26th-27th

Maryland
Beer, Bourbon & BBQ Festival – Timonium Fairgrounds, 4H Building, Timonium: April 5th
St. Michaels Food and Wine Festival – St. Michaels: April 24th-27th

Massachusettes
Taste of the Nation – LHynes Convention Center, Boston: April 10th

Michigan
Spring into Summer Wine Trail Event – Lake Michigan Shore Wineries: April 19th-20th
Michigan Wine Celebration – Pioneer Wine Trail Wineries: April 19th-20th

New Mexico
La Vina 2008 Blues and Jazz Festival - La Vina Winery: April 26th-27th

New York
The Greater New York Wine & Food Expo – Westchester County: April 4th-6th
World Tour of Food and Wine II – Keuka Lake Wine Trail: April 19th-20th
Spring Wine & Cheese – Seneca Lake Wine Trail: April 26th-27th
Wine & Herb Festival – Cayuga Lake Wine Trail: April 26th-27th

North Carolina
Blue Ridge Wine Festival – Blowing Rock: April 10th-13th
Great Grapes - Wine Arts & Food Festival – Koka Booth Amphitheatre at Regency Park, Cary: April 19th
Beaufort Wine and Food Festival – Beaufort: April 23rd-27th
Taste Carolina Wine Festival – Piedmont Triad Farmers Market, Greensboro: April 26th
World Beer Festival Raleigh – Moore Square, Raleigh: April 26th

Ohio
Spring Fling – Canal Country Wine Trail: April 4th-5th

Oklahoma
Bartlesville Spring Wine Festival - LaQuinta Inn in Bartlesville: April 26th

South Carolina
April Music & Wine Festival - La Belle Amie Vineyard: April 5th
Blues & Jazz Festival - La Belle Amie Vineyard: April 19th

Texas
Highland Lakes Fine Art & Wine Festival – Marble Falls: April 4th-6th
Texas Hill Country Wine and Food Festival – Austin: April 10th-13th
New Vintage Jazz Wine Train – Grapevine Cotton Belt Depot, Grapevine: April 18th-19th
New Vintage Wine Trail – Grapevine: April 19th
Dallas Wine and Food Festival – Dallas: April 23rd-27th
Grand Wine and Food Affair – Sugar Land, Houston: April 23rd-27th

Virginia
2008 Monticello Wine & Food Festival – Monticello Wine Trail: April19th-20th
Northern Neck Wine Festival – Rice's Hotel - Hughlett's Tavern,Heathsville: April 19th
Great Grapes Wine, Arts & Food Festival – Reston Town Center: April 26th-27th
17th Annual James River Wine Festival – Pavilion at Innsbrook, Glen Allen: April 26th-27th

Washington
Taste Washington - Qwest Field, Seattle: April 4th-5th
"Chelan Nouveau" New Wine Release Tour – Lake Chelan Wineries: April 18th-27th
Pre-Barrel Tasting – Rattlesnake Hills Wine Trail: April 19th-20th
Pre-Barrel Tasting – Rattlesnake Hills Wine Trail: April 25th-27th

Live Music @ Wineries

One of the most overlooked venues to listen to live music is usually in one's backyard; there is an increasing trend for wineries to include live music in their events, whether through annual concert series, Sunday jazz parties, or incorporated into a grape stomp. The wineries book national acts or promote local artists - either way when you combine good wine and good music - you can't go wrong. Close to our headquarters, Tarara Vineyard & Winery in Leesburg Virginia hosts a Summer Concert Series from July through September. This summer they've booked rising local artist Shane Hines and the Trance as well as Derek James, Melanie Mason, the Grandsons, and the Junkyard Saints. What a schedule.

Across the river in Mt. Airy Maryland, Linganore Wine Cellars hosts annual Caribbean, Jazz, Blues, and Reggae festivals. Our favorite is usually the Blues festival where for the past two years we've seen the Nighthawks and The Kelly Bell Band on the same stage. Following Route 15 north into Pennsylvania, Adams County Winery, near Gettysburg, hosts free Saturday afternoon concerts and they've been able to book the Skyla Burrell Blues Band twice this summer. And "neighboring" Mount Hope Estate & Winery hosts a few unique festivals this spring where you can hear Gandalf Murphy & the Slambovian Circus of Dreams, Hot Buttered Rum, Gaelic Storm, and Enter the Haggis. These are just a few examples out of the numerous wineries who host music within an hour 1/2 drive from Washington D.C.

There are other excellent examples in other states. La Belle Amie Vineyard in North Myrtle Beach South Carolina provides a music festival every other Saturday throughout the year. In Boonville North Carolina, RagApple Lassie Vineyards hosts a Saturday Shindig. Then there's Lakeridge Winery in Clermont, Florida; Grande River Vineyards in Palisade, Colorado; Holy-Field Vineyard & Winery near Kansas City; Haak Vineyards & Winery in Santa Fe, Texas and Warwick Valley Winery in Warwick, New York. Perhaps the best lineup is at California's The Mountain Winery - located in Saratoga - near San Jose. They have weekly concerts with mostly well known artists. Wine-Compass.com and MyJoog.com have many of these events posted - just take a look there or the winery's websites.

Wine Shops

Over the past few weeks I've been visiting several Northern Virginia wine stores to inform them of the new Virginia Wine Lover Magazine, that will debut in May. These visits introduced me to a new world of wine events, the weekend public tasting. Each wine shop had different versions, perhaps a distributer was pouring various wines from a region or just a sample of wines from their inventory. Or representatives from a winery would pour their wines. No matter the forum, the opportunity is present to sample wines that you would not normally be able to taste. And since almost every town has a boutique wine store, the opportunities are plentiful. In my hometown of Vienna, Virginia there are four wine shops - all that provide weekend tastings.

In nearby McLean Virginia, there are two stores which I visited today. Ceciles Finewine was hosting Chalie Hoppes, owner and winemaker from Washington's Fidelitas wines. Fidelitas makes a wide array of Bordeaux styled wines from grapes sourced from several preeminent vineyards throughout Washington. Today Mr. Hoppes was pouring their 2005 Cabernet Sauvignon Columbia Valley, 2005 Syrah Columbia Valley, and 2006 Semillon Columbia Valley. These were three good wines that I normally would have looked at, but maybe not purchased if not for the tasting opportunity. The Syrah was my favorite; it had a jammy cherry flavor with a smooth, slightly spicy finish. However, I returned home with the Semillon since we had a low inventory of food friendly white wines.

A short distance away, The Vineyard of McLean VA was hosting the wine distributer Nice Legs for their Saturday tasting. They were also pouring wines from the Columbia Valley, and also from Oregon's Willamette Valley and Sonoma. The 2004 Sonoma Coast Vineyards Pinot Noir was awesome; silky smooth without the overly fruity flavor and high alcohol that my Oregon friends warn about California Pinots. But at $60, you pay for quality. My next favorite was the 2005 Russell Creek Tributary Red a blend of Cabernet Sauvigon and Merlot. This wine has cherry flavors with a slight spicy finish - but soft tannins that produce a smooth tail. At $22, this wine falls within my price range.

Wine-Compass.com has a listing of wine retailers by state. To search for wine events, click the Wine Map tab, click a state on the map, then click the Festivals & Events button. To view the retailers click the Retailers button. If your favorite wine shop is not listed, just send us its name, address, and url. In the coming months we plan on attending a few wine shop events including Klaus Wittauer and "Everything You Always Wanted to Know About Austrian Wines, But Were Afraid to Ask" on May 1st at Out of Site Wines and Ceciles Finewine's Spring Wine Festival May 17th and 18th. See you there.

Mediterranean Cellars Rechina

We are always looking for the unusual wine and we recently noticed a bottle of Mediterranean Cellars 2004 Rechina in our cellar. We had visited this local northern Virginia winery about 2 years ago (see Compass Tours) and the bottle had finally resurfaced. This wine is made in the Greek wine making tradition inherited by the Papadopoulos family. Before the use of barrels, wine was stored in containers which quickly became oxidized. Around the 13th century B.C., the Greeks discovered that adding a trace of resin from Aleppo pine trees preserved the wine as well as providing a unique piney flavor. Even after the use of barrels became routine, which also preserved the wine, the resin was still added to some Greek wines because the flavor was so popular. This tradition continues today.

According to Mr. Papadopoulos, his version is similar to the Greek style - but has been Americanized - meaning it is milder and smoother than the current counterparts. However the piney flavor is still apparent which makes this a very versatile wine. The piney flavor is not oaky or buttery as an oaked Chardonnay; the initial flavor is similar to taking a whiff of pine sol, but the pine aroma and flavor mellows in the mouth. I tried it in many circumstances and in all cases I loved it. It works well alone - as a sipping wine - think of a light scotch. I drank it with beef and the pine flavor melted into the meat. Think of it as a white wine drinker's red wine. It also complimented mesquite chicken where the spiciness from the marinade blended harmoniously with the wine. I even liked it with Belmont Peanuts. There is no doubt that we will be making another trip out to Mediterranean Cellars to resupply. And the next will be a comparative tasting of this winery's Americanized style and the authenticate Greek Retsina wine.

New NBC restaurant show seeks DC wine lovers & foodies

We were notified today that the producers of NBC's Nanny 911, Hell’s Kitchen and Kitchen Nightmares are planning a new restaurant competition show. They are looking for "outgoing and enthusiastic" pairs (couples, relatives, friends, co-workers, etc.) who have the "drive, determination and dream to open their own restaurant". If you are interested there is an open call on Saturday, March 22nd, at the Sofitel Lafayette Square from 10am - 4pm. For more information E-mail or call: NBCteamsDC@yahoo.com or (646) 961-3991.

Washington D.C. Wine & Food Festival

On Saturday and Sunday, March 1^st and 2^nd we attended the 2008 Washington D.C. Wine & Food Festival held at the Ronald Reagan Int’l Trade Building. The organizers of this event do a tremendous job presenting wines from across the globe. In the past three years we have tasting wines from Napa, Sonoma, Lodi, Paso Robles, South America, South Africa, the Finger Lakes, Long Island, and Virginia; and wineries from these regions were again represented. The organizers also featured two local wine trails, the Loudoun County Wine Trail and Frederick Wine Trail, as well as wines from Cote du Rhone and Oregon. There were also several complimentary food and wine seminars in the tasting areas as well as private seminars at reasonable prices. On Sunday I took the A Beginner's Blind Tasting with the Master/Master seminar presented by Doug Frost. But on Saturday, the day was spent sampling the wines, beers, and spirits.

Upon entering the festival, we preceded immediately to the Oregon Wine Board section where we were able to sample excellent Pinot Noirs and Rieslings from this area. We found it odd that the same region excelled in making a Burgundy wine (Pinot Noir) and Alsace\German wines in Riesling. In fact, some of our favorites were Anne Amie Vineyards soon to be released Muller Thurgau, Sokol Blosser Vineyards Evolution (9 varietals including Riesling, Muller Thurgau, Gewurztraminer, and Sylvaner) and Amity Vineyards’ 2002 Late Harvest Riesling – a true 100% botrytis wine. But Pinot Noir was what we were interested in and each of the nine Oregon wineries had excellent samples, with the 2006 vintages being outstanding. It was also interested that the wines came from several appellations - the Willamette Valley, the Eola Amity Hills, the Chehalem Mountains, Carlton, Dundee Hills – and since I hadn’t taking Doug Frost’s couse yet- I could not discern a difference in terrior. It’s difficult to designate one over the others without doing justice to the rest, but one unique bottle was Willamette Valley Vineyards’ Whole Cluster Fermented Pinot Noir. This wine is fruitier than the other’s and I can see serving chilled in the summer. A second unique wine is Coelho Winery’s 2006 Divertimento Pinot Noir Rosé - another nice summer wine.

We also had several good conversations with Jim Bernau, founder of Willamette Valley Vineyards about the history of Oregon wine making. He should know, he’s been growing grapes in the Willamette Valley since 1983 and was keen enough to see the enormous potential of the region by naming his winery after the future appellation. Instant brand recognition. He informed us how Pinot Noir is well suited to the region because of the clay soils, long growing season, and cool climate. We also learned that Pinot Gris was grown first in Oregon before any other state. Finally we learned of Jim’s fondness for chocolate as we either bumped into him sampling the wares or spied him bringing bars back for his neighbors.

Finally, we learned from Jim, the Redford’s from Amity Vineyards, and the other winemakers how Oregon is leading the nation in sustainable viticulture. Amity’s estate vineyard is certified by Low Input Viticulture and Enology, Inc. (LIVE) and produces the region’s first Organic, Sulfite-Free Pinot Noir. Willamette Valley Vineyard is the first winery in the world to use cork certified through the Rainforest Alliance to Forest Stewardship Council (FSC) standards – and we kept one to show others the FSC label. Resonance Vineyard was Biodynamic® certified in 2006 certified. We found, humorously, that sustainability is an everyday vocabulary word, as in, "Kim, you’re so sustainable". And here are a list of the sustainable Oregon wineries that poured this day: Adelsheim Vineyard, Amity Vineyards, Anne Amie Vineyards, A to Z Wineworks, Coelho Winery, Olsen Family Vineyards, Resonance Vineyard, Rex Hill Vineyards, Sokol Blosser Vineyards, Willamette Valley Vineyards.

We next moved east to the contingent from New York where we wanted to try this year’s vintage of Finger Lake Riesling. To our surprise and pleasure we found that Rob, Finger Lakes Weekend Wino, was representing the region. We read his column regularly and suggest anyone traveling to this region do so as well before you leave. While tasting the New York made Riesling it was interesting to note the differences between the Oregon versions. The latter versions were slightly sweeter and more acidic, whereas the New York Riesling being poured seemed drier. This was probably more a result of the specific wines being poured and not anything resulting from the different appellations. Dr. Frank's consistently pours a great Reisling and Standing Stone Vineyards was also available to pour their Reisling and Gewurztraminer. We also tried for the first time Standing Stone’s Cailloux, a dessert wine made from eight different grapes. Some in our contingent liked it more than their Vidal Ice Wine.

After spending some more time saying hello to our friends at the Virginia wineries and planning a trip to Tomahawk Mill Winery, we set out to try some California wines. There is always a large contingent of Lodi based wineries and in the past we had tasting excellent Zinfandel from Jessie's Grove Winery and JanKris Winery – so today we tried some new wines. One of the first were the excellent wines from Vino Con Brio. They had both excellent whites and reds, particularly their Old Vine Zinfandel. We kept hearing about Opolo Vineyards from several attendees so we had to see what the commotion was about. This central coast winery had large crowds around their booth and we saw why since they came with a large selection of wines and the entertaining representative kept the crowd laughing. We liked their reds, particularly the Fusion and Maestro blends. Another central coast winery where we spent a lot of time was Edward Sellers Vineyards, makers of Rhone styled wines. We liked their vintage Grenache and Syrah, but once again our favorites were the blends, the Vertigo (Grenache based) and Cuvee des Cinq (5 varieties of course). It was also interesting to learn how these Rhone grapes thrive in the hot central coast, since the nighttime temperatures plummet, cooling the grapes from the hot day. Other California wines we’d like to remember are Valley of the Moon Winery’s 2006 Pinot Blanc; Lake Sonoma Winery’s 2004 Alexander Valley Cabernet Sauvignon; Peltier Station’s Zinfandel; Chateau Julien Wine Estate’s Black Nova; Kiamie Wine Cellars 2005 Kiamie Kuvée; Spring Mountain Vineyard’s 2003 Elivette; and Donati Family Vineyard’s Pinot Blanc. That’s quite a list.

In addition to the spirits that we tasted, Dogfish Brewery was pouring a few styles of beer, with the most interesting being their Chateau Jiahu. We’ll let Dogfish tell the story; but we drank their stand dry. Jiahu is not only unique – but it’s a good beer – similar to a cloudy wheat ale.

For one of the first times we took a break from the drinking and actually browsed the venders. And there were actually some very practical accessories. VineyardFresh has always been one of our favorites since we seem to open many bottles and return a week later to an oxidized wine. Anything to preserve wines is useful. We also liked the Bottleneck Wine Cards – basically cards that fit on the wine’s neck when giving the bottle as a gift. Plus, they are cheaper than Hallmark. And our favorite food – for some reason either it was a great location next to the Dogfish stand or peanuts go with wine, but we returned often to sample and purchase the several styles sold by Belmont Peanuts. These are Virginia grown peanuts – just south of Richmond – and we argued incessantly which was better among their plain, barbecue, honey-roasted, and chocolate. I liked the plain and barbecue, but in any case – these large and meaty peanuts put the ballpark versions to shame.

Even though these festivals seem a little pricy, the wide array of available wines and seminars make it worthwhile. Where else could you try a South African Pinotage, Spanish Muscat, Chilean Carmenere, Rhone Grenache, compare Horton’s and Dr. Frank’s Rhatiselli, not to mention the many wines we didn’t try.

Washington D.C. Wine & Food Festival - Doug Frost

One of the better decisions I've made in the last few weeks was to attend "A Beginner's Blind Tasting with the Master/Master" seminar given by Doug Frost at the Washington D.C. Wine & Food Festival. I had had numerous email exchanges with Doug over the past few years concerning Midwestern wineries and Norton and tried to find a time to say hello during the weekend. Since he was very short on time - giving two seminars each day - I decided to forgo my usual drinking routine and attend a session. What an enlightening and entertaining class. First something about Doug. He is one of only a few individuals who are both a Master Sommelier and Master of Wine. He is also the author of several wine books, notably On Wine: A Master Sommelier and Master of Wine Tells All, is the director of the Jefferson Cup Invitational Wine Competition, judges numerous competitions, etc. Let's just say he's knowledgeable about the subject he teaches.

The purpose of a blind tasting, according to Mr. Frost, is to remove any preconceived opinions about a wine or discriminating preferences toward a wine region. We all have biases and tasting blindly removes these as a factor in evaluating the wine. Then throughout the session, Doug informed us how to reduce the number of possible wines by the deduction method - that is, by analyzing the wine and deciding what it is not. Then, after you've narrowed the possibilities - you have a better chance of guessing the type of wine. Out of the seven wines we tasted we discovered how to notice when a wine's aroma changes with the taste - say, from a red cherry nose to a black cherry flavor. How to distinguish whether a wine has been aged in American or French Oak - or the gotcha when French Oak has a large buildup of tartaric crystals. Is the wine from the old or new world? Is the wine herbal, earthy, dusty; are there fruit or vegetable aromas? Sensations and questions I hadn't really thought about before the session. He also gave us the general characteristic of specific grapes - are they in general floral, spicy, herbal, fruity, etc. With this information we could eliminate most types of wines and narrow to a few possibilities - and at this point in our education - guess.

Mr. Frost is also an outstanding speaker - blending humor and self-deprecation with his knowledge of wines and regions. He also encouraged the audience to evaluate a wine's purpose such as how a generally bland Italian wine comes to life when drunk during a meal. Or similarly, how a wine with a strong tannic finish changes with a meal. We learned that a Shiraz can be made that isn't overbearing and too spicy and that a zinfandel can be made to taste like a merlot or cab. At the end of the session the old adage surfaced - "the more you know, the more you realize you don't know". I have a lot to learn. But, I have an improved basis on how to evaluate a wine - and thus hopefully enjoy the experience a little more. If only I had time for his next presentation on "Rioja: Where Old Meets New - A Reserve Spanish Wine Seminar". Maybe next time.

Washington D.C. Wine & Food Festival - Spirits

In our never ending quest for new and exotic spirits, the Washington D.C. International Wine & Food Festival delivered brilliantly with two spirits from neighboring South American countries. From Peru, we discovered pisco, a brandy made from grapes. If you've never heard of this spirit, don't be disappointed, Pisco Ku is the first pisco sold in the United States and has only been available for the past three weeks. This brandy is made from a blend of several indigenous grapes which means its made in the Acholado (Half-breed) style. Pisco made from a single grape variety is called Pure, whereas pisco made from the muscat grape is called Aromatic. Ten pounds of grapes are used to make a single bottle. The Pisco Ku is similar to grappa but without the tannic finish. That is because only the grape must is fermented; the stems and skins which are included in Italian and Chilean grappa must are removed. The result - a spirit that is extremely smooth like a good Vodka, but with a slight grapey flavor similar to grappa. Another interested note about pisco is that by Peruvian law, pisco must be made to proof in a single distillation - i.e. the fermenting grape juice must be distilled exactly at 40 proof the first time - no second or third distillations are permitted.Plus no additives may be added to the pisco that could alter its flavor, odor, appearance or, of course, alcoholic proof. Pisco Ku is marketing their brand as an alternative to Vodka - suggesting it as a mixer with orange juice, cranberry juice, or lemons. I think it's perfect neat or I plan to try it how I like my grappa, adding it to an espresso.




The second discovery comes from neighboring Ecuador and is a brand of rum: Zhumir Seco Soave and Zhumir Aguardiente. Each brand is made from a different rum making style. The Seco Soave is made in the traditional fashion, by turning the sugar cane into molasses and then distilling the syrup. The Aguardiente is made by distilling the sugar cane juice directly and reminded me a little of cachaca. Even though neither are aged in wood - they are smooth and ready for sipping. The most popular brand on Saturday was their pre-mixed Zhumir Pina Colada and on Sunday their flavored Zhumir Limon - the Aguardiente mixed with lime juice. We went a step further with a few daring souls and mixed the Pina Colada with the neighboring Voyant Chai Cream Liqueur Liquor that we discovered in south beach the previous weekend. Now that was a cocktail.

The next step is to determine if these brands are the best spirits Peru and Ecuador have to offer........possibly the Zhumir Reposado Reserva Especial or Zhumir Reposado.

8th Annual Food Network South Beach Wine and Food Festival - Epilogue

For those interested you can see why we will not be flying Spirit Airlines to next year's festival, click this link to furiocity.com.

8th Annual Food Network South Beach Wine and Food Festival

We were fortunate to count ourselves among the 35,000 attendees to the 8^th Annual Food Network South Beach Wine and Food Festival. We participated in the Friday Trade Tasting and the Saturday General Tasting. There were hundreds of different types of wine, beer, and spirits to taste as well as cooking classes given by the Food Network’s personalities. Even though the festival runs over four days and nights – there is still not enough time to adequately attend each event. This year we once again chose to spend the majority of our time experiencing the amazing wines and spirits; and sadly we did not witness any of the cooking demonstrations. On Friday we allocated our time to tasting red wines from the United States and France and on Saturday, we spent the day tasting white wines, sparkling wine, and spirits. And as a disclaimer, we probably tasted only a third of the wines and spirits poured at the festival and those mentioned below are just a subset of the wines we enjoyed. And remember, in all cases - trust your own palate.

One of the first wines we tasted was a new brand from Seven Daughters, their red and white blends. Each wine consists of 7 types of grapes, hence the name, and is marketing to the value consumers –the wine are priced near $15/bottle. The red is majority Merlot with smaller amounts of Cabernet Sauvignon, Cabernet Franc, Zinfandel, Syrah, Carignane, and Sangiovese. If you think this blend different, the white consists of Chardonnay, Symphony, Riesling, Orange Muscat, Sauvignon Blanc, Gewurztraminer, and French Colombard. These blends are rather unique. We followed that with a few more traditional wines and found great merlots and cabs from Beaulieu Vineyard, Sterling Vineyards, Bedell Cellars, and Trefethen Vineyards. At Sonoma’s Landmark Vineyards we discovered their 2004 Grand Detour Pinot Noir which was very similar to our favorite Oregon pinot, the 2006 Pinot Noir from Cubanisimo Vineyards. Our friends at Cubanisimo were also pouring an excellent rose and we listened to trade customers inform the Collada family how fast their wines fly off the shelf. Cubanisimo is also a favorite on the many cruise ships departing Fort Lauderdale and Miami. Of the Zinfandel wines we tasted the 2003 Geyserville from Ridge Vineyards (Santa Cruz) stood out. This wine is a blend of 76% zinfandel, 18% carignane, and 6% petite sirah. From Washington State we liked the 2002 Col Solare Red Blend made from Woodinville’s Col Solare Wines. This is a Bordeaux styled blend of Cabernet Sauvignon, Merlot and Petit Verdot had was both smooth with texture. Another Bordeaux-styled wine was poured by Walla Walla’s Spring Valley Vineyard, their 2003 Uriah. This wine is predominately merlot and is incredibly smooth and flavorful.

Luckily a few Bordeaux wineries participated in the festival and two of the best were from Chateau Lascombes, their 2004 (50% Merlot, 40% Cabernet Sauvignon and 10% Petit Verdot) and 2005 (52% Cabernet Sauvignon, 45% Merlot, and 3% Petit Verdot). Both wines were amazing, but both in their own way. The 2004 was a lighter with more texture while the 2005 was fruitier and spicier. And winemaker, Dominique Befve, was present to inform us how this Margaux winery is becoming one of the regions top wine producers. From the Médoc region, we enjoyed the Chateau Greysac Medoc 2003 and the neighboring Château Larose-Trintaudon Haut-Médoc 2003. Both wines retail for less than $20 and show once again that there are affordable Bordeaux wines. You just got to find them. The final wine we’d like to note came from across and down the river, the Château Simard St. Emilion 1998. This wine is released after having aged 10 years in the bottle after fermenting in stainless steel. With this wine, you don’t need to wait to see how a wine ages, and at $30 you don’t pay for it. We left Friday’s tasting a little early in order to interview barbecue champion Chris Lilly – which is posted below.

We started Saturday by tasting white wines and started with one I noticed the previous day, Maison Trimbach, a winery that has been making wines in Alsace since 1626. The French Alsace region is the home of excellent Riesling that the American public normally associates with Germany. We tasted their Gewurztraminer which is made dry with a slight spicy finish and the Riesling “Reserve” – a classic grand cru wine. Both wines are perfect beach wines. Napa’s Trefethen Vineyards also produces a good riesling, the 2006 Estate Dry Riesling. This wine is very refreshing with a citrus\ green apple flavor with a nice acidic finish. We found two very good chardonnays, the classic Grgich Hills Cellar Napa Valley Estate Grown and Oregon’s Domaine Drouhin’s 2006 Chardonnay Arthur. Both wines are crisp and fruity with slight hints of oak that give texture but not butter. We found a good Sauvignon Blanc with Mendocino’s Parducci Wine Cellars. Their 2006 Sauvignon Blanc has a lemon and pineapple flavor with a very refreshing acidic finish. A similar wine, and perhaps our favorite white, was the classic Bordeaux blend from Yountville’s Cosentino Winery and their 2006 Cosentino The Novelist. This wine is a blend of 80% Sauvignon Blanc and 20% Semillon that is partially fermented is French Oak barrels. This wine is similar to the other Sauvignon Blancs with citrus flavors and an acidic finish, but this wine has a stronger floral aroma and more texture and feeling. The wine is also reasonably priced at under $20.

Of the sparkling wines we tasted two California wineries stood out. Napa Valley’s Mumm Napa was pouring two sparklers, their Blanc de Noirs and Brut Prestige. The rosé Blanc de Noirs is made primarily from Pinot Noir grapes where the grape’s skins are removed quickly to produce the pink color but retain the fruit flavor. The Brut Prestige is primarily Chardonnay and is much drier but with similar structure. Both are great value wines, priced below $20. Sonoma’s Gloria Ferrer Winery was also pouring their Blanc de Noirs as well as their 2000 Gloria Ferrer Royal Cuvée. The cuvee has a little more Chardonnay than the Blanc de Noirs and is aged 6 years on the yeast. We had an interesting conversation with two wine experts while drinking this sparkler that showed that even educated consumers have different tastes. One preferred the Cuvée whereas the other preferred the Spanish Segura Viudas - one was too carbonated – the other too one-dimensional and their exchange was worth videoing – maybe next time.

Turning to spirits, one of the first we tried is one making a comeback in this country, absinthe, this one produced by Lucid. Absinthe was first commercialized in the early 1800's and is made from various herbs such as Green Anise and Sweet Fennel and the Grande Wormwood (Artemisia absinthium). This gives the liquor a black licorice taste. The spirit mixed with water poured over a sugar cube which accents the black licorice taste. Another favorite was the Voyant Chai Cream Liqueur Liquor, made from aged Virgin Island rum, Dutch cream, Black Tea from India, other spirits from Holland, and several Asian spices. This concoction is delicious over ice or used in as in ingredient in the Chai Coloda – basically the Chai Cream, Cream of Coconut and pineapple juice. This is the taste of South Beach. The next spirit was the Cachaça Moleca, think of cachaca as the Brazilian form of rum with a slight tequila flavor. Moleca produces two versions, a Silver which is used as a mixer (simply lime and sugar is our favorite) and the Gold sipping cachaca. The Gold is fabulous - aged three years in oak and extremely smooth with a slight wood flavor. This is as good as any expensive sipping rum and will be a regular at our home bar.

Speaking of rum, we tried several excellent brands and four stand out. The Ron Barceló IMPERIAL has been made in the Dominican Republic since 1929 and is a smooth sipping rum. According to its literature, it was selected as “The Best Rum in the World” by the Beverage Institute of Chicago in both 2000 and 2001. It reached the highest qualification (97/100) never before awarded to a rum by the Institute, after calling it “a superb world-class drink”. Next was the Flor De Caña, a Nicaraguan rum made by the same family since 1937. Our two favorites were the 12 year old Centemario and the Limited Edition Centemario 21 – aged 15 years. One of the best is the Diplomático Reserva Exclusiva, from Venezuela. This dark brown rum has hints of vanilla and a slight toffee finish; and very smooth. Our favorite was Vizcaya, a Dominican Republic rum made from the Cuban tradition where the rum is produced directly from sugar cane juice, instead of converting the sugar first to molasses. The Cuban family responsible for Vizcaya has been making rum in Cuba since the early 1820’s but was forced out after Castro nationalized people’s assets. This rum is smooth and slightly sweet with honey flavors and a vanilla finish.





As you can see from our commentary – the Food Network South Beach Wine and Food Festival provides an excellent opportunity to sample extraordinary wines, spirits, and food. Next year we plan to spend a little more time in the cooking demonstrations and we thank Southern Wine & Spirits of Florida and Robin Insley Associates for giving as an opportunity to cover this event. And to see how much fun you can have next year, watch the video below.

Update: We apologize for the lack of audio for the videos. We tried to imitate our good friend Dezel at My Virginia Vine Spot and interview attendees, but after reading the manual for our cheap digital camera, we learned that it does not record audio. Time for a new camera.

2008 South Beach Food & Wine Festival - Chris Lilly

One of the highlights Friday was the chance to sit down with Chris Lilly, the reigning Food Network barbecue expert. He was in the middle of the twelve hour smoking process for that evening’s Moet & Chandon Champagne Party, when he took a break to meet with us. It was a very enlightening conversation. Lilly’s culinary achievements are extremely impressive – you can view his bio and awards below – and it was a privilege learning a few barbecue tips. For novices like us – the best pork barbecue is made by smoking the pork over low temperatures for a long period of time. You need to arrange the pork so that the smoke can circulate among the entire cut of meat. Even a good brisket requires long term smoke. Besides adding flavor the smoking process keeps the meat moist because during this process the pork’s fat essentially melts off and self bastes the meat. We also learned that there are several distinctions between cuts of port – and whether you use the shoulder, butt, or upper shoulder influences the decision on the type of sauce. Chris also changes his sauce depending on the season and has been known to make a white barbecue sauce when appropriate. We also discussed what types of spirits enhance a sauce and a bourbon based recipe is one of his favorites

Chris gave us some suggestions for pairing wine with barbecue and his most important point is to stay away from heavy smoky wines – i.e. wines that have been aged for a long period of time. The wood on wood flavor would basically overwhelm the palate and you would lose the characteristics of each. Instead, you could use a Rose, or a Pinot Noir, but the best choice is a wine with a semi-spicy finish, such as a Zinfandel or even a Gewurztraminer. I used this suggestion on Saturday by getting a plate of Bulldog Barbecue and pairing with Cubanisimo Vineyards 2006 Rose and 2006 Pinot Noir and then with Ridge Vineyard's Geyersville Proprietary Red (Zinfandel, Carignan, and Petite Sirah). Each wine enhanced the barbecue – with the Pinot influencing the meat and the Rose complementing the sauce – but I have to agree the Zinfandel brought out the best in the pork and the sauce.








BIO

Chris Lilly, husband and father of three children, is one of America's best-known barbecue pit masters. Chris emerged on the barbecue scene in 1992 when he began working for the world famous Big Bob Gibson Bar-B-Q restaurant in Decatur, Alabama. Recognized by The Wall Street Journal as having the best pork barbecue in the country and named the "Best Barbecue Restaurant in Alabama" by the Birmingham News, Chris is now vice president of Big Bob Gibson Bar-B-Q.

Chris also is head chef of the award-winning Big Bob Gibson Bar-B-Q Competition Cooking Team. He is the winner 10 World BBQ Championships including six Memphis in May World Titles (a.k.a. "The Super Bowl of Swine"), as well as the American Royal International Cook-Off and BBQ Sauce Competition (Best Sauce on the Planet), and eight state barbecue grand championships across the Southeast. Chris has also displayed his culinary talents abroad by capturing the Grand Championship at the 2003 International Jamaican Jerk Barbeque Cook-off. Widely recognized as one of the top pit masters in his field, Chris recently served as an honorary chef at the James Beard Foundation, American Institute of Wine and Food, and was a presenter at the Low-Country and Caribbean Food Conference at Johnson and Wales University.

In an effort to educate America on the fundamentals of championship barbecue, Chris was the co-creator of “The All-Star BBQ Showdown” for The Outdoor Life Network (OLN). This 9 episode BBQ television series aired in 2005. Along with creating the show, Chris has also assumed the Executive Producer role and hosted the show. In 2006, Chris continued with his television career as co-creator and executive producer of BBQ Championship Series on Versus Network.

Culinary Awards

Memphis in May World Championship BBQ Cook-off
1997 1st place BBQ sauce
1999 1st place BBQ sauce
1st place Pork
2000 1st place Pork - Grand Champion
2001 1st place Pork
2002 1st place Pork
1st place “People’s Choice”
2003 1st place Pork – Grand Champion
2004 1st place Pork

American Royal International Cook-off and BBQ Sauce Competition
1995 1st place White BBQ sauce
1998 1st place BBQ sauce
“Best Sauce on the Planet”
2002 1st place Chicken
1st place Reserve Grand Champion

International Jamaican Jerk Championship
2003 Grand Champion

Houston Livestock and Rodeo World BBQ Championship
2004 1st place ribs
1st place Reserve Grand Champion

Alabama State Barbecue Championship
1999 1st place Pork – Grand Champion
2000 1st place Pork
1st place Ribs – Grand Champion
2001 1st place Pork – Grand Champion

Tennessee State Barbecue Championship
1998 1st place Pork – Grand Champion
1999 1st place Pork – Grand Champion
2000 1st place Pork - Grand Champion
2001 1st place Pork – Grand Champion

Chili Pepper Magazine Barbecue Awards
2000 1st place BBQ sauce
2001 1st place vinegar BBQ sauce
1st place mustard BBQ sauce
2002 1st place spicy mustard BBQ sauce
2003 1st place mustard BBQ sauce

National Barbecue Association Awards of Excellence
2000 “Restaurant of the Year”
1st place hot BBQ sauce
1st place vinegar BBQ sauce
1st place mustard BBQ sauce
2001 1st place vinegar BBQ sauce
2002 1st place mustard BBQ sauce
2003 1st place mild vinegar BBQ sauce
1st place hot vinegar BBQ sauce
1st place mustard BBQ sauce
1st place hot BBQ sauce
2004 1st place BBQ sauce
1st place hot BBQ sauce
1st place mild vinegar sauce

The Southern Pride Cup, National Nonrestrictive Cook-off
2001 1st place
2002 1st place
Grand Champion

Texas Fiery Food Challenge
2001 1st place BBQ sauce
2002 1st place hot BBQ sauce

Louisiana State Barbecue Championship
1999 1st place beef
Grand Champion

American Institute of Wine and Food BBQ Rib Fly-In
2003 1st place, “Best Ribs in America”
2004 1st place, “Best Ribs in America”

South Beach Food & Wine Festival - FIU School of Hospitality and Tourism Management

The major benefactor of the South Beach Food and Wine Festival is Florida International University’s School of Hospitality and Tourism Management. This is one of the country’s top hospitality management schools and attracts students from across the United States and over 90 countries. Graduates pursue careers in obvious choices such as restaurants and hotels, but also marketing, cruise lines, and even the wine industry.

The school’s promise was in full display on Saturday as we met with student Alex Blanco, who planned FIU’s contribution to the festival. Alex entered FIU as an independent but quickly chose to major in the Bachelor of Science in Hospitality Management after learning about the school. He had been a member of the school’s participation at the Food & Wine Festival for the previous three years, but this year he took ownership of the operation by creating a menu, getting staff approval and coordinating its execution with the other students.This included procuring the food, the logistics of setting transporting and cooking the food, and even mundane problems as not having enough cups available on site. Saturday’s menu was venison served with cucumber-hummus on a pita. The farm raised – free range - venison was donated by Bush Brothers Provision Co., the local providers of Cervena New Zealand Venison. Throughout the day, a long line of attendees snaked their way to the kitchen – with the line moving rapidly as the students cooked and distributed the food. The venison was awesome, slightly pink and quite moist. The smooth operation was a testament to Mr. Blanco’s planning and the execution of the students. Well done.

In addition to their culinary skills, the student’s wine and beer making talents were also on display. Many of the students take several types of wine classes, from appreciation to wine-making technology to wine and beverage management. As part of the curriculum, Professor Barry Gump was able to obtain Merlot juice from his friend, Clark Smith of WineSmith. Some of the merlot grape were crushed, pressed, and then frozen and used to make a White Merlot. The remaining juice was frozen and half was used for this year’s bottling of a semi-sweet Merlot and the rest is currently aging in American Oak to be opened during next year’s festival. The students used their wine-making skills to make the White Merlot dry but with a fruit forward aroma and flavor – in a White Zinfandel fashion. The wine is remarkably clear and refreshing with a slight acidic finish. The semi-sweet Merlot reminded me of some of the Hungarian reds made a little sweeter – but not overly so. The wine is fruity and could also be served chilled. Since the student's did not have time to age the wine, this semi-sweet red was a great choice. Professor Gump also feels this wine would be attractive to a Midwestern audience. The students at the School of Hospitality and Tourism Management are obviously gaining an enjoyable, yet practical education.

2008 South Beach Food & Wine Festival

Yesterday was the trade tasting and it was quite an event. There was outstanding wine being poured from the West Coast (California, Oregon, & Washington) as well as from France, Italy, and the Americas. I did not get a chance to try wines from Australia, New Zealand, or South Africa - but will try to today. There was also a pleasant surprise to see Long Island's Bedell Cellars pouring their excellent Merlot and local Schnebly Winery pouring their tropical fruit wines. More than wine was poured however, as we were able to taste awesome rum, cachaca, and even Lucid's Absinthe. Then there's the vibrant South Beach nightlife - where we saw a great flamengo duo. Check MyJoog for details. In the coming days I will post about our favorite reds, whites, and spirits as well as our interview with the Food Network's barbecue king Chris Lilly.

Trevor Jones Virgin Chardonnay

We at Wine-Compass.com have never been steady chardonnay drinkers, nothing to do with the grape, its just that there are so many other varietals to try. However, that may change once we opened a bottle of Trevor Jones Virgin Chardonnay on a suggestion from our friends at Out of Site Wines. The wine starts with a peach aroma and flavor and followed by a refreshing slightly acidic finish. What makes the wine special is that even though it is unoaked, it has more texture and complexity than many oaked versions. This is the type of wine where you take one sip and say "Wow". And the wine won't bust your wine budget since it retails for less than $20. We look forward to researching the Trevor Jones brand and other wines from Kellermeister Winery. A quick review of their website shows a large selection of award winning wines; from their Riesling and Frontignac to Sparkling Wines and Ports.

South Beach Wine and Food Festival

We learned yesterday that we have received press passes for the South Beach Wine and Food Festival, held of course, in sunny South Beach Florida. In the coming weeks we will be posting articles about the students at Florida International University’s School of Hospitality and Tourism Management - on whose behalf the festival is sponsored. This year the students have produced two wines (a rose and a white merlot) to pour in the general tasting on Saturday February 23rd and Sunday February 24th. If you plan to attend, please stop by their booth and please let us know - we plan to interview people to get their impression of the student's wines. There will also be wines and spirits poured from some of the best wineries in Europe, California, Australia, and South America - so we will post our thoughts of these wines as well.

2006 Lady Grace Verdelho

From somewhere a bottle of Burford and Brown's, 2006 Lady Grace Verdelho appeared in our wine refrigerator - how, I do not know. The wine's pale appearance almost dissuaded us from opening it - think cheap pinot grigio. However, curiosity overcame our skeptical attitude and once again we found that looks can be deceiving. It's nose is floral and the flavor, somewhat like apricots. You can also feel the wine's complexity as it moves off the tongue and throughout the mouth. With a nice balanced acidity - this wine is a refreshing libation alone or with a meal.

Having heard of Verdelho, but never really researching the grape, I found that it originated in the Portuguese island of Madeira and is also grown in the Douro valley to make "white" Port. It is also grown in some regions in Spain and Argentina, but its greatest success outside Portugal has been in Australia.

Peter Burford brought his knowledge of the grape from Australia when he was hired winemaker at California's Alexander Valley Vineyards. In 2001 he started Burford and Brown with a colleague from Alexander Valley Vineyards, Adam Brown, whom he has since bought out. The 2005 Lady Grace Verdelho was his first vintage verdelho, the "Lady Grace" to honor his mother. Burford and Brown is now the largest producer of Verdelho in the United States, so look forward to many future releases. The 2007 Verdelho will be released shortly and is priced at only $10. What a bargain.

Virginia Wine Showcase - Day 1

The first day at the Blogger's Corner has ended and its been an interesting experience. On the plus side I was able to meet a couple new wine\food bloggers (The Food Scribe and The Humble Gourmand) and witness the Dezel's popularity with the wine public. Dezel's Virginia Wine Spot also has more interactive interpretation of the Showcase than my postings. I was also able to taste wines from several new wineries. I discussed Acorn Hill Winery earlier and I was able to visit with Mattaponi Winery. They have a very interesting Pinot Blanc and several fruit wines - try the peach and strawberry. I also liked the Conundrum and Rosé from Vault Field Vineyards.

On the downside, it was difficult to visit the tasting booths while your laptop and belongings were sitting out in the open. With a limited amount of time and fighting the large lines, I was only able to visit a few of the wineries I'd anticipated. For instance, at Vino Curioso, I was only able to taste their Chardonnay - as a constant flow of customers interrupted my tasting by purchasing wine. Imagine that - evidently a very popular winery. I also couldn't get near Breaux Vineyards or Hillsborough Vineyards and didn't even attempt to get close to Fox Meadow Vineyards. The final disappointment - at least as a consumer - is sticker shock with the higher price of Virginia wines. The average list price now seems to be over $20/bottle. Whereas some bottles are definitely worth that price, others are not. And with the 2007 vintage that many winemakers anticipate will finally put Virginia on the wine map - look for even higher prices to come.

If I return Sunday, my goal will be to select the best value red and white Virginia wine. Plus, my laptop will stay in the car.

Virginia Wine Showcase - Cooper Vineyards Petit Verdot

The bloggers decided to share a bottle of wine since it was getting crowded at the tables and we selected Cooper Vineyards Petit Verdot - which won a Gold medal at the 2007 VA Governors Cup. This wine is a blend of 80% Petit Verdot, 10% Merlot and 10% Cabernet Sauvignon; it has a full berry flavor and a slightly spicy, but smooth finish. April, The Food Scribe, found samples of cheddar cheese that was a perfect match. She gained instant credibility in our eyes.

Virginia Wine Showcase - Round 1

I just took a short dry red run and tasted some very interesting wines. My first stop was Davis Valley Winery and Vineyard to try their Corot Noir a new grape developed at Cornell's New York State Agricultural Experiment Station in Geneva, N.Y. In fact Davis Valley is one of the first wineries to make wine from this grape - a cross between Seyve Villard and Steuben that is more suitable for growers in cold climates. The Davis Valley's version has a cherry aroma with a smooth berry flavor. While not as structured as Pinot Noir, the wine is very similar. I plan to bring a few bottles home for a more in depth analysis.

I also tried the red selections from Acorn Hill Winery, which plans to open this spring in Madison. Today they are pouring their 2006 Merlot and Cabernet Franc. The Merlot is full bodied and smooth and for some reason I preferred it over the Cabernet Franc. Go figure.

Finally, I was able to taste the red wine's from my wife's favorite winery, Savoy Lee Winery. I tried their Merlot and Cabernet Franc, which weren't bad- I think I'm becoming a Merlot lover, but my favorite was the 2004 Echo Forest Red, a smooth cab blend.

Virginia Wine Showcase - Finally Online

After a brief network hiccup, Dezel from My Virginia Vine Spot and I are finally online at the Virginia Wine Showcase's Bloggers Corner. Throughout the day we will be posting highlights of the showcase and the wines. There are a number of Virginia wineries that traveled a great distance to be here including Davis Valley Winery and Vineyard, Hill Top Berry Farm & Winery, Peaks of Otter Winery, and Savoy Lee Winery to name a few. The Bloggers Corner is situated right next to James River Cellars and Bluemont Vineyards so we should get good sample of their offerings. We are also looking forward to tasting a few new wines such as Cooper Vineyards Petit Verdot and Davis Valley Winery and Vineyard's Corot Noir. This is also a chance to taste the wines from Virginia's newer wineries, Acorn Hill Winery, Mattaponi Winery and Vault Field Vineyards. I'll be back shortly.

Virginia Wine Showcase

This Saturday, the 9th, I will be joining Dezel from the Virginia Vine Spot at the Virginia Wine Showcase at the Dulles Expo Center in Chantilly, Virginia. The sponsors are creating a Virginia Bloggers table where we will be "blogging" about the festival and Virginia wines. Please stop by and say hello. The Expo is open from 11am-5pm Saturday and Sunday. The cost is $25 online or $35 at door. "Enjoy unlimited tastings of Virginia’s award-winning wines all in one comfortable, indoor location. Become a wine aficionado in pairing and tasting seminars for both the novice and the connoisseur. Stock your cellar with hard-to-find artisan wines and shop ‘til you drop for the best art, craft and gourmet offerings in the region at this fabulous mid-winter showcase - just in time for Valentines Day!"

Hops & Barley Shortage

Our brethren in the beer industry are facing a crisis due to shortages of hops and barley. Several factors lead to this development: rotation to higher margin crops, increased beer consumption in China, real estate speculation, the weather (drought in Australia and storms in Europe), and government subsidies for bio-fuels and ethanol. Demand for ethanol has doubled the price of corn and farmers have switched to rapeseed and canola as the government subsidizes biofuels - so why grow barley. In fact, very few in the Federal government will acknowledge that their search for the ethanol Holy Grail has negatively affected other farm products - expect your dairy and beef prices to rise as well.

As a result of these factors brewers either can not find substantial supplies of barley or hops or can not find the specific type of hops they prefer. When they do find a hops supplier, the price is between 300 to 400% higher than last year. Many craft brewers have had to suspend brands such as our favorite Tuppers' Hop Packet Ale and New River Pale Ale. In other instances, breweries have closed and consolidated. In theory, the higher prices of hops and barley should induce farmers to switch back to these crops. In the meantime, expect a smaller variety of craft beers this year - at a higher price.

February 2008 Wine Events

The Wine-Compass.com event database is growing rapidly for the 2008 wine season in the United States and Canada. For those looking for wine festivals in February, here is a short list of events in a few states:

Aizona
5th Avenue Fine Art & Wine – Scottsdale: Feb 15th-17th
Carefree Fine Art and Wine Festival – Carefree: February 29th-March 2nd

California
Truffles, Tidbits and Wine Tasting – Pleasanton: February 7th
San Francisco Chronicle Wine Competition – San Francisco: February 16th

District of Columbia
Washington D.C. International Wine & Food Festival - Ronald Reagan International Trade Center: February 29th-March 2nd

Florida
South Beach Wine and Food Festival - Miami: February 21st-24th
17th Annual Space Coast Wine & Beer Festival - King Center for the Performing Arts, Melbourne: Feb 24th

Massachusettes
17th Annual Boston Wine Expo - Seaport World Trade Center, Boston: February 9th-10th
Extreme Beer Fest - Boston Center for the Arts, Boston: February 15th-16th

Missouri
Chocolate Wine Trail – Hermann Wine Trail: February 16th-17th

Oklahoma
5th Annual Flying Fez Wine Tasting Festival - Bedouin Shrine Temple, Muskogee: February 23rd

Oregon
Oregon Seafood and Wine Festival - The Oregon Convention Center, Portland: Feb 1st-2nd
Newport Seafood & Wine Festival - Rogue Ales Brewery, Newpor: February 22nd-24th

Pennsylvania
Wine & Chocolate Valentine's Weekend – Berks County Wine Trail: February 9th-10th

South Carolina
Winter Parrot Head Festival - La Belle Amie Vineyard: February 23rd
Charleston Food + Wine Festival - Marion Square Park, Charleston: February 28-March 2nd

Virginia
Virginia Wine Showcase - Dulles Expo Center, Chantilly: February 9th-10th
Virginia Wine Expo - Greater Richmond Convention Center - Richmond: February 16th-17th

Washington
Red Wine & Chocolate – Lake Chelan Wineries: February 8th-17th

WineCompass.com introduces MyCompass Calendar

WineCompass.com now includes the ability to create a personal calendar of wine events. Wherever an event is listed on the site, it will include a calendar button next to its title. The button's tool tip will inform you whether the event currently exists in your calendar. Simply click the button to add or remove that event from your calendar. Your calendar is viewable under the MyCompass tab. In the coming weeks wine-compass.com will include the ability to save these events to your Yahoo, Google, or Outlook calendars as well. Note: This functionality is only available for registered users, but registration is free for all.

Government Regulation Gone Crazy

Here is yet another example how government regulation is ruining people's freedom to enjoy wine:

By LARRY O'DELL, Associated Press Writer Fri Jan 25, 3:51 AM ET

RICHMOND, Va. - If you're served a pitcher of authentic sangria in a Virginia restaurant, someone's breaking the law.

Since 1934, the state has prohibited mixing wine or beer with spirits. Frances McDonald, vice president of La Tasca Spanish Tapas Bar and Restaurants, found that out the hard way when his Alexandria location was cited for violating the sangria ban in 2006 and fined $2,000.

McDonald and managing partner Shana McKillop appealed their case to the Alcoholic Beverage Control Board on Thursday before going to the Capitol to urge legislators to pass a bill legalizing the red wine, liqueur and fruit concoction.

McDonald said his business received no warning about the ban. He said he was unaware of the prohibition and had he known about it would not have located any of his five restaurants in Virginia. "It's like not being able to serve tequila in a Mexican restaurant," he said.

The Alcoholic Beverage Control Department agent who cited La Tasca even ordered restaurant employees to pour its sangria — about 40 liters — down the drain, said Shana McKillop, managing partner at the Alexandria restaurant.

A ruling on the La Tasca's appeal should take two to four weeks, said Kristy Marshall, a spokeswoman for the ABC Department. In the meantime, the restaurant has taken to modifying its sangria recipe. The brandy has been eliminated and the triple sec replaced with a nonalcoholic orange liqueur.

"It's still sangria but not as authentic as we'd like to offer our guests," McKillop said.