No Need To Spend the Big Bucks All the Time On Bubbles

Prosecco has become one of the more popular sparkling wines these days. Not too surprising, since it's delicious and generally costs less than champagne, its well-known competitor.  Prosecco, which is also the name of the grape, comes from the Veneto region of Italy. What helps keep this bubbly affordable is the method by which it's made, called the "Charmat Method." Unlike Champagne, this wine gets its bubbles in huge stainless steel tanks as opposed to other methods where the wine gains its bubbles in each individual bottle and is carefully monitored by the winemakers. This less labor-intensive process helps keep down costs, generally  under $20 for a delightful bottle.

So whether you're celebrating, toasting, making mimosas or just want something light and fun- give prosecco a thought!

Wine-Speak

This week's blog is a quick primer in "wine-speak."  People shopping for wine will often ask for a "dry" wine, meaning a wine that is not sweet. The technical definition of a dry wine is one that has less than one percent residual sugar per liter after fermentation. Industry insiders reserve the word "sweet" for describing dessert wines.  In reality, we all use the word "dry" so often in describing wines that it's become over-used and inaccurate.  All your everyday drinking wines are "dry" unless otherwise described on their labels or elsewhere as "semi-dry" or "off-dry," meaning they have a little sweetness to them.  What many perceive as "sweet" is the intensity of the grape in the wine.  Joel Gott "Shatter" Grenache from France is a great example of this.   It's a big wine, with a lot of extraction from the grape, full flavor, and "inky."  It's so big that it initially comes across as "sweet," but then finishes off "dry" -- with no lingering sweetness at all.  What do we mean when we describe a wine as "acidy?"  If you feel like you're salivating after sipping on a particular wine, that's acid. White wines usually have higher acid levels than reds. Pinot Grigio and Sauvignon Blanc are pretty high in acid.  Last: "tannins."  When you detect a little bitterness after sipping a red you're tasting the tannins.  Tannins come naturally in red grapes and if handled correctly during winemaking, can balance out a wine perfectly. Castello Di Nieve Barbaresco from Piedmont, Italy is a prime example of a red wine with good acid and tannins that balance out beautifully. These are just a few of the most commonly used wine terms I hear these days and thought it would be nice to clear them up.  Now, don't make me explain "oak-y"…...

Tequila: Why I Need It In My Life

With Cinco De Mayo around the corner, I have two things on my mind: Tequila and who am I going to call to pick me up from the bar when I had too much of it. Lets take care of whats most important of the two: the type of tequila I will be drinking. 

You will often see four types of tequila on our shelves, Silver (blanco), Gold (Mixto), Anejo and Resposado. Mexico was given the international right to use the word "tequila" and it is split into two categories: 100% Blue Agave, and Tequila Mixto (Mixed). "Blanco" tequila is the Blue Agave in its purest form. It is clear and typically un-aged. It can be bottled right after distillation or held in a steel tank to settle for up to four weeks. "Gold" tequila is usually a Mixto with colorants and flavorings added to it and used in bars and clubs for mixed drinks...or done as shots on a dare when you have already had too much to drink and you should have been home hours ago. "Resposado" tequila means "rested and aged". It's aged typically in American or French barrels anywhere between two and eleven months. The spirits will take on a golden hue and become a nice balance of agave and oak flavors. "Anejo" tequila can take on this name after being aged for more than one year. It becomes more of an amber color with flavors that are more smoother, richer, and complex. 

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