And for those wondering, Giotto's did not disappoint. For those in North Jersey, I recommend a visit.
Monday, December 28, 2009
Viva Italia
And for those wondering, Giotto's did not disappoint. For those in North Jersey, I recommend a visit.
Saturday, December 26, 2009
Friday, December 25, 2009
A very Gary (Farrell) Christmas
Wednesday, December 23, 2009
Alli M., Sommelier (seriously?!?)
Vanity Wine Labels - not so much
Unfortunately the wine at the wedding did nothing to change this point of view. The Merlot was a thin fruit bomb and represented the reason why Milo didn't drink any "f***in" Merlot in the movie "Sideways." The Cabernet was slightly better but still had way too many spice flavors (tasted more like nutmeg than anything else) leading me to believe it was over-oaked like most "value" Cabernets from Napa/Sonoma. The upside is that I was able to focus all of my attention on the dance floor, which is really how it should be at a wedding!
Up next I'll be sharing my opinions on wine gifting for the holidays...A little late, but better late than, well, who am I kidding, my five regular readers would have already asked me anyway....
Until the next sip, sniff or quaff (or latest wine opinion/frustration),
Cheers,
Alli M.
Sunday, December 13, 2009
Another good value to check out
That said, if you see it on a list or in the store, it's worth a try.
Until the next sniff, sip or quaff,
Cheers,
Alli M.
Tuesday, December 8, 2009
The Happiest of Holidays
Monday, December 7, 2009
Bad Blogger, Bad
Sunday, November 22, 2009
Busy few weeks
Cheers,
Thursday, November 12, 2009
WSET Intermediate Final
And T minus 2-3 months until I start the Advanced Class. 5 Months. Loads more blind tastings. Exponentially more difficult. Looking forward to it.
Monday, November 9, 2009
A Tasteful Experience indeed
Wednesday, November 4, 2009
WSET, Class 7 (Final Class)
Monday, November 2, 2009
Pairing, shmairing. At least the dinner was fun.
The menu was on the light side - oysters, peppers, fish - so I decided that I'd go with a lot of white varietals. This can be daring because people tend to have a red bias when pairing wine with food.
Course 1, "Surprise" Amuse: Sweet white wine
Course 2, Oyster Amuse: Sparkling white wine (Parigot)
Friday, October 30, 2009
WSET, Class 7
Though it was Game 1 of the Series, I made my way to class as I've been doing each Wednesday for the past several weeks. Plus, it was sparkling and sweet wine. Who would want to miss that class?
Before sharing the highlights, there is one thing every wine fan needs to understand. The only wine that can be called Champagne is a sparkling wine made in the Champagne region of France. I know this is truly snobby, but I really do not like when people refer to a non-Champagne sparkler as Champagne. I know this is supposed to be wine for all and all for wine, but there are some things I can't abide!
So what new things did I learn this week? The highlights:
-There are two methods for making sparkling wine: the traditional method and the tank method. The traditional method is a lot more labor intensive and thus a lot more expensive. Not surprisingly, champagne or sparklers made this way are generally considered better and are often more expensive. That said, I have seen $20 bottles made in the traditional way. The way to tell from the label is to look for the words Cremant or Methode Champenoise. Spanish Cava is also made using the traditional method. Most Italian sparkling wine is made using the tank method.
-Almost all champagne on the market is non vintage. Very rarely do they actually have years they can consider vintages. 1996 was a huge vintage and 2002 was the last vintage released.
-There are several different types of sweet wine and several different ways of making them. The most highly regarded dessert wines (Sauternes, Tokaji, Austrian and German BA and TBA) are made from grapes that develop Botrytis which is known as the "noble rot." Technically the grapes are diseased, but Botrytis tends to add a lot of wonderful tropical and nutty flavors to the grape. Also, it's very risky and labor intensive because it means leaving your grapes on the vine a lot longer.
Tonight I'm starting off a 5 course meal with a French sweet wine. The wine was made with grapes that developed Botrytis.
Of course we will be pairing several other wines throughout the meal so check back in the next day or two!
Until the next sniff, sip or quaff,
Cheers,
Alli M.
Wednesday, October 21, 2009
WSET, Class 6
Monday, October 19, 2009
New Hampshire foliage - gorgeous; New Hampshire wine - not so much
Wednesday, October 14, 2009
WSET, Class 5
-Syrah grapes are a lot like Cabernet grapes. They're both small and thick skinned and grow best in cooler climates. And both do well aged in oak.
-On the other hand, Syrah and Grenache are very different grapes. Syrah is tannic, thick skinned and has a lot of black fruit on the palette while Grenache has high alcohol content, thin skins and a lot of red fruit on the palette. This is why they're often blended - they balance each other out. Grenache smooths out the tannins in Syrah and makes the wine more immediately drinkable while Syrah helps tone down the alcohol in Grenache. Mouvedre, another grape is often added to Syrah and Grenache blends because it's not as expensive to cultivate and it adds spice to the blend.
-2007 Rhone vintage is legend-(wait for it)-ary. I cannot wait to pick up several bottles of Chateauneuf du Pape from 2007. Chateauneuf du Pape is one of the best regarded areas in the Southern Rhone region and it's one of the reasons I am so into wine.-Riesling, like Chardonnay, is incredibly expressive of its "terroir" and the climate in which it was grown. Case in point - we tried an Australia Riesling next to a German Riesling (from one of the best regions - Mosel) and they were extremely different. The Australian Riesling had a palette that reminded me more of a Sauvignon Blanc.
This weekend I'm heading up to my friends' wedding in New Hampshire. Though New Hampshire isn't a wine region, I expect to be enjoying several varietals and hope to have something share after the weekend.
Until the next sniff, sip or quaff,
Cheers,
Alli M.
Monday, October 12, 2009
Syrah, Petite Syrah, Petite Sirah, oh my (but who really cares - they're all yummy)
Thursday, October 8, 2009
I've got to stop dropping $100 every time I go into a wine store....
Wednesday, October 7, 2009
WSET, Class 4
Tuesday, October 6, 2009
What pairs best with "Pride and Prejudice and Zombies?"
Argentinian Torrontes (don't know the producer) - Laurie D. - the great trickster
Monday, October 5, 2009
How to blow a few months worth of grocery money and enjoy every minute
Blue Hill's menu consists of a list of seasonal ingredients and you choose from a 5 course or 8 course meal. On Wednesdays and Thursdays they offer a 3 course meal and on Sundays it's a 4 course meal. Upon taking your order, a member of the wait staff will ask if you have any food allergies or do not like a certain food. The chef will work around whatever you don't like or cannot eat.
Wednesday, September 30, 2009
WSET, Class 3
Sunday, September 27, 2009
75 Great Years and 4 Great Wines
Thursday, September 24, 2009
WSET, Class 2
Wednesday, September 16, 2009
WSET, Class 1
Real Book Clubs Don't Drink Crap
Oh, and if you're wondering about the book - most seemed to like it though many found Julie to be annoying and a victim of TMI. I personally liked the movie better. Plus, I thought the discussion around what you would name a street was more interesting (one day I am determined to live on "Awesome Road" or "Dude Avenue").
Monday, September 14, 2009
One disappointment, One revelation
Tuesday, September 8, 2009
A good old standby with a good longstanding friend
Tuesday, September 1, 2009
Vino Volo Follow Up
Monday, August 31, 2009
Maryland Wine: Better than New Jersey wine (but that's not saying much)
*Chris is my friend, Grace's, fiance.
Thursday, August 27, 2009
Past few weeks
Wednesday, August 19, 2009
What is the rule that says that wine served at large company gatherings has to suck?!?
This is not a new phenomenon for me. I've yet to go to a company-wide event where my wine choices haven't been a thin, tasteless merlot or a sticky, burnt cabernet sauvignon or an overoaked, butter soaked chardonnay. I know that these are popular grape varietals and so it can be a little tougher to find truly good, value merlots, cabernet sauvignons or chardonnays, but why can't any hotel or convention center seem to want to even try? Or why don't they try some of the more unique varietals. The wine is usually "free" for the attendees so even if they raise an eyebrow and look at the waiter or bartender weird, they're going to try the wine.
Just my two cents. For this trip I'll be sticking to my vodka soda with a twist of orange. Not as refreshing as Moscato D'Asti, but good luck finding that at a company event (or Camenere or even Riesling or half decent Pinot Noir).
Have a lovely afternoon and stay cool.
-Alli
Monday, August 17, 2009
Yes, I'm actually not feeling up to drinking wine
Sunday, August 9, 2009
Of course I saw "Julie & Julia" this past weekend - like you had to ask?
Friday, July 31, 2009
Been a long time, been a long time, been a long lonely, lonely, lonely, lonely, lonely time
Tonight I met up with my friends, Stacy, Wendy and Chris for dinner at Passionne (http://www.restaurantpassionne.com/), a local French restaurant. Those who know me know that French food is among my favorite kind of food and I particularly love pairing French wine with French food. I was in a red mood so I packed a few bottles of French Bordeaux and off I went.
When I arrived at Passionne, I found that Chris had also brought a bottle of Four Vines red zinfandel. Though I expected it to be a bit spicy for the seafood I was planning to order, we had the waitress cork the zinfandel because, well, I was curious. The wine was a great, big zin with wonderful spicy pepper and a nice oak finish. Too bad it paired terribly with our shellfish!!! Ironically, Stacy, who wasn't drinking, ordered the fois gras appetizer which worked really well with the zin (or at least the bite I had worked well and I'm not a big fois gras girl). In any event, we learned our lesson and after working our way through the zin, we moved on to one of the Bordeaux I brought - a 2005 Chateau Duplessy.