Red Wine and Fish

Red wine & fish don't always get along and it's all because of science! It turns out that iron content in wines (which red wine usually has more of) breaks down certain fats in fish too fast which gives off a very 'fishy" odor. Light bodied wines such as pinot noir and roses are wonderful pairings with fish because they have the great acid but still have the flavor of some of your favorite reds. Acrobat Pinot Noir from Oregon is great for sipping and with lighter foods. Sofia Rose from California is a favorite because it’s a little heavier in body and flavor, with acid that rushes right it, cleansing your palette. Higher acid wines are great because it causes you to salivate. Trust me, that's a good thing! The light flesh of most fishes need to stay light in taste and shouldn't be overpowered by heavy wine. I am a huge believer in pairing wine with food and I think it can either ruin or enhance your dining experience. Let me help you! 

Warm and Cold Climate Wines

Ever wonder why you love, say, one pinot noir but find another unremarkable?  The climate where the grapes are grown could be the reason and might help you narrow your search for that "perfect" bottle.  Warm weather regions like California, South Africa and Southern France have longer growing seasons unlike cold weather regions like Germany, Oregon and Finger Lakes, NY. As a result, wines from warmer areas are able to ripen more fully than cooler areas. Typically, with warm weather regions you will get wines with higher alcohol, more body and more fruit flavors like plums, blackberry jam and licorice. The cooler regions produce less alcohol, a lighter style and delicate flavors like raspberry, strawberry and green apple. This a very broad subject and there are, of course, many more factors at play, but I hope this helps when you're thinking about trying a new wine.  For example, a California Pinot Noir can be described as dark and rich, showing toasty mocha oak flavors, with a beam of wild berry, vanilla and spice. The same wine from Oregon is light in color and texture, displays pretty watermelon and cherry flavors, and hints at mint in its finish. Same grape but very different tastes based in part on warm versus cold climate. I won't overwhelm you -- just giving you another reason to sit back, relax and savor a glass of wine.

Breuckelen Distlling: Guys who make good stuff because they love it

Breuckelen Distlling made such an impression after learning that everything they sell is made entirely from scratch on 19th Street in Brooklyn, NY. All grains are sourced from organic NY farms and the entire process takes place in a one room operation just barely over 1000 sqft. One of the great perks about working at a wine shop is that I have the pleasure of tasting through hundreds of wines & spirts. Even though its easy to get lost through this process being that I love each and every one that come to our store, some really seem to stick out amd these guys are one of them. We have their "Glorious Gin" which is amazing,elegant and a true expression of juniper, lemon, rosemary, ginger, and grapefruit. We also have "77 Whiskey" which is their wheat spirit aged in new American Oak. Absolutely amazing. 

My New Favorite Wine: Buena Vista's "The Count"

What do wine lovers and alligators have in common? ...The Count! The founder of this wine was eaten by an alligator. Let's hope you can bring this up during dinner at some point...

Buena Vista is California's oldest winery. In honor of it's founder, Agoston Haraszthy, who proclaimed himself the "The Count of Buena Vista," the winery has produced "The Count, a gorgeous red blend.

Haraszthy, regarded by many as "The Father of California Viticulture,” founded Buena Vista Winery in 1857. Born in Hungary, Haraszthy moved with his family to the United States, settled in Sonoma and brought with him an eccentric personality that helped define his life and his wines, leading him to experiments with winemaking that have paid off huge for the generations that have followed.  Haraszthy's bold vision has brought us luscious examples of what he called "purple gold" and permanently changed California winemaking.   

With "The Count", you'll savor the wine's rich aroma of cherries and the hint of espresso. Coupled with flavors of plum, blackberry and a long, silky finish this wine is destined to be a favorite. 

Australian Wine and I Might Fall In Love One Day

All I have to say is YELLOW TAIL....Y-E-L-L-O-W  T-A-I-L.

I totally agree with Paul Grieco, Wine Director of Hearth in New York City....

"Yes, there’s shite, and they ship it to us. For the small producers, we’re too big a country for them to deal with." 

I run the other way when I see Australian wine because I am not confident at all with what I am getting. So far, the bad rap doesn't even let me come close to buying a bottle for myself at a wine shop.


 Read more:   Paul Grieco on the Next Big Thing

Restaurant Drama! Gordon Ramsay Likes To Be Awful To Just About Everyone

Gordon Ramsay seems to like to take digs at everyone. He decided to try and steal the name "The Spotted Pig" and filed for the trademark in England. This is one of Mario Batali's restaurants. Its pretty impossible that he didn't know about this so it just proves that he was doing this out of spite. Rumor has it that they don't get along so it all makes sense.

I feel like its a publicity stunt to show off that he has this "I don't care" attitude. But why ruin your reputation even more? His restaurants fail, he is mixed in family drama and now burning more bridges with colleagues.

You attract more flies with sugar than vinegar, Gordon!

I have been to the Spotted Pig in NYC and loved every second of it. Foodies everywhere would love this menu and its sad that its involved in this craziness.

Read more of the story here: The Spotted Pig: Gordon Ramsay

BLT Restaurant: White Plains...Good Food With The Worst Service

I have never had a pleasant experience going in there. If it weren't for my love for steak, I would never go back. It seems like I am a glutton not only for red meat but for punishment, too. I have had drinks come after the appetizer hit the table, I have had meat completely well done even though I like medium-rare, bad oysters....blah blah blah. Every restaurant has its bad days, right? I am always forgiving of things like this because I get it. These things just happen...

What really got under my skin with this particular location was my last visit there....which I promise will be my last. It was a busy Saturday night and without a reservation (yeah, yeah, I know I should have known better) I asked if there was an opening for a table of two. The manager said it would be an hour. Fine. I head to the bar to drink my wait-time away and notice it was full. I forget to mention I have met this manager about ten times. I have been introduced to him, shook his hand and said my name OUT LOUD so many times, where I thought he was seriously joking that he doesn't remember me. The best part is that I was working right next door. As a matter of fact, when I working as a floor manager the week before at  my place, he came in and asked if we had branzino to spare because they had run out. I got it for him! ME! It was ME! I got him the DAMN BRANZINO.

A week later. I was a nobody. He didn't even smile like he maybe-kinda-sorta remembered me. Nada.

So back to this "busy" Saturday night. I put that in quotes because while I was waiting to see if I can find a seat at the bar, a regular walks in says hello to about five other people mingling around the host desk and the manager raises his hands with joy, says the regulars name out loud and asks "do you need a table...DO THE FIVE OF YOU WANT TO SIT?!?!???" Mr. Regular declines and says he is just passing thru and wanted to say hello.

I know regulars get priority but did this guy really have to do it right in front of me? It was so rude that I just couldn't get over it...obviously since I am writing about it. I was just asking for a table of two. We wouldn't have take up as much as space as five and I am a blonde standing over six feet tall in my boots on this night....you can't miss me! I gave him branzino! How do you not remember the tall blonde who worked next door to you for over a year??

Sorry, BLT in White Plains...but thats the last time I walk in there.

If Pepper Spray Is Illegal In Your State....Here's An Idea...

I was bullied when I was younger a lot but we all were...weren't we? I grew up in a very tough neighborhood in THE 80'S!!! If you weren't getting beat up....or beating someone up....you didn't count.

Cheers to using food (and their juices!) as weapons. I wish I thought of this -->> NYPD: Teen Attacks Another Teen With Homemade Jalapeno Pepper Spray « CBS New York

Delta Airlines Hates Poor People

Delta airlines won't serve its economy class good wine. Actually they will sell you the lowest of the low...

But, BUT, if you have money....you're in luck! Master Sommelier, Andrea Robinson, has been selecting wines for this "we-are-above-you" airline since 2008. Those who fly business class get to drink wines selected by Ms. Robinson. Once you pass that little curtain...to hell with you and the rest of you who can't afford it. What? You thought putting money away for your kids college fund was a good idea? Shame on you and your stupid responsibilities. (Inside Scoop)

Big soda in NYC is banned!

I hate soda!

Hopefully, this will start a trend out there that maybe a glass of water now and then won't hurt! I never understood soda lovers. How can anyone drink something with so little knowledge of what's in there? Coloring, artificial flavors, chemicals, etc. So gross.

NYC Board Of Health Approves Big Drink Ban Proposal « CBS New York

Lettuce Recall!

This kind of stuff always freaks me out....

A Northern California produce supplier said Sunday it is voluntarily recalling romaine lettuce that was shipped to 19 states, Puerto Rico and Canada over fears about possible E. coli contamination.

Salinas-based Tanimura & Antle said the recall is limited to a single lot of its Field Fresh Wrapped Single Head Romaine that was available at retail stores starting Aug. 2. The lettuce is packed in a plastic bag with the UPC number 0-27918-20314-9, and it may have a “best by” date of Aug. 19.

The company said some 2,095 cases were potentially affected. Of those, 1,969 cases were shipped to Puerto Rico and the following states: Alabama, Arkansas, Arizona, California, Georgia, Kansas, Kentucky, Maryland, North Carolina, New Mexico, Nevada, New York, New Jersey, Pennsylvania, South Carolina, Tennessee, Texas, Virginia and Washington.

New York, New Jersey Included In Romaine Lettuce Recall « CBS New York