Gotta love business trips that take you in the vicinity of family and friends.  A recent stop in Cincinnati meant a great visit with my brother Jim, wife Karen and son Matt. But before I could even unpack, I was greeted with “We are going to a wine tasting”. Well…how could I refuse! When we arrived at the location of the tasting, I discovered that some great ski friends, Sharon and John Rieke would be joining the festivities as well. Now Sharon and John are worth several GourmetStation blog posts alone, what with Sharon’s keen eye for ferreting out wonderful places to dine everywhere we have gone and John being an oenophile. I knew we were in for a fun and entertaining night.

Our hosts, Mike Forcade and his wife Penny had a beautiful set up. Several staging areas in the dining room and kitchen with gourmet food to tide us over and the wine tasting set ups on the screen covered patio for whites and the reds on the giant food prep island in the middle of the spacious mid- western kitchen.

What made this particular wine tasting unique was the fact that it was based on a recent article by the Cincinnati Enquirer, where they asked five local wine experts to each list their favorite reds and favorite whites in the $10.00 price point. This selected panel came up with their choices and our goal for the evening was to see if we could come up with the same selections as that illustrious panel of wine experts.

Well there must have been more than 20 people in attendance that night and everyone took the whole proceeding very seriously…as the winners would be taking home full bottles of some very fine tasting wines.

Let me introduce you to them:

The Reds

Santa Ema Carmenere 03

Pelican by Laurence Feraud 03

Leasingham Magnus Shiraz-Cab 01

Equis Vinas Viejas 03

Calina Carmenere 02

The Whites

Blue Fish Riesling

Basa Blanco 04

Las Brisas Blanco 04

J&F Lurton pinot Gris 04

Veramonte Sauvignon Blanc 04

In addition to these wine finalists, there were additional selections in each category, but these were the top five, as selected by the Cincinnati Enquirer panel of experts. Unknown to us…us being the wine tasting participants trying to match the Cincinnati Enquirer panel of experts, was the ranking. That was our goal, to see how closely we could align with the experts and the winners in our group would be taking home some bottles for their “trouble.”

I lost track of my brother and his wife in the pouring, palate cleansing and tasting mayhem….but kept a stealthy eye on Sharon and John to see by the expressions on their faces, how the wines were doing from their perspective.

How did I fare….let’s just say I must have been in an exploratory mood that night as I did not end up winning! (Just for the record, I got three of the winning reds in my list and two of the whites, but not necessarily in the right order) After the conclusion, the official tally was taken and the winners that night revealed that indeed my instincts had been right…keep an eye on Sharon Rieke!

Mike Forcade passed along his comments, “ What was interesting about the winners was that the category winners both picked the Cincinnati Enquirer #1 as first on their cards.  We scored by giving two points for a direct hit in comparison to the paper and one point for selecting one of the top wines but not in the correct order.”

Winners:  White:  Olden Warren with 6 points (his list had four of five whites and he scored will overall too).

Red Winner:  Ros Staadeker with 6 points

Overall Winner:  Sharon Rieke 12 points

Mikes final comment “Final observation: The wine that was left over was not worth drinking after the fact!!!!!!!!!!”

And that would be because the sophisticated palate of the attendees honed very quickly in on the “good stuff” leaving the other wines to sit forlornly 3/4s full.

Everyone had a wonderful time with gourmet foods to sample, exceptionally tasty wines to drink and rate and the winners walked off with bottles for their keen wine acumen.

And the overall winning results...well it just adds to Sharon and John’s legend as gourmands.

So if you get bored this winter…you can try a sampling party at your house. It will definitely be worth the effort and your guest can help clean up too!  Mark Stine

If you’re seeking a gift for a hard to buy-for individual & they just happen to be a wine lover, I have the answer for you. Enjoy!

This innovative USB key is geared directly at the upscale oenophile. The founders of the BeWine Connected project, Alfred Tesseron and Emmanuel Etcheparre, were looking for a way to meld the traditional elements enjoyed by wine connoisseurs with modern technology. This innovative USB key is geared directly at the upscale oenophile. The founders of the BeWine Connected project, Alfred Tesseron and Emmanuel Etcheparre, were looking for a way to meld the traditional elements enjoyed by wine connoisseurs with modern technology. Etcheparre was the designer behind the “custom-made-to-measure tool that precisely reflects Pontet-Canet’s image: a model-sized bottle concealing a USB stick,” a press release said. “This small, removable accessory captures the strongest Bordeaux icon: its wine bottle. This innovative and exclusive concept is the ideal gift for all wine lovers as well as those who like to draw meaning from both the content and the container.” The USB stick has a video tour of the Pontet-Canet estate and winery as well as featuring a vintage waste tasting by Michel Rolland. Other information on the 1GB stick includes “cell phone ring tones with wine-connected themes, wine cellar management software, a reference of Bordeaux Grand Crus Classés wines, a desktop environment dedicated to wine.” BeWineConnected is available in French, English and German, with Japanese and Chinese editions on their way. Current retailing price is 33 Euros.

Thanksgiving is near and with that turkey and all the trimmings, what wine should you serve? To begin, I like to serve Champagne or sparkling wine as the guest are arriving or as the aperitif. It always makes a special dinner even more so. Louis Bouillot Cremant de Bourgogne Brut is perfect for the larger group or your favorite Champagne for the more intimate dinner.

Now, to the big question the bird.  Turkey is mildly flavored so for the most part it serves as a base for the seasonings that provide the prominent flavors. Here are five ways to prepare a turkey and the wine suggestions for each style.

Simply Seasoned With Salt, Pepper & Butter: My suggestion for this style of turkey would be a buttery chardonnay from California or for a special treat a Meursault from France. If red is your preference, try a delicate Merlot or the very popular Beaujolais Nouveau. Beaujolais Noveau is released the third Thursday in November just before Thanksgiving and has become a perennial favorite for Turkey Day.

Apple Cider Braised: When fresh pressed apple cider lends it seasonal sweetness to your bird the wine of choice should also be fruity and fragrant and have a touch of sweetness, such as a Viognier, Riesling or Chenin Blanc.

Mediterranean Style With Olive Oil, Garlic &Rosemary: Nothing is better than a Grenache or Syrah based wine. I would suggest a Cotes du Rhone or a lighter style Syrah from Australia. For a smaller group of guest, serve the fragrant and elegant Chateauneuf du Pape Rouge.

Maple-Sage Glaze: A sweet and savory styled turkey calls for a fruity and earthy style of Pinot Noir. Say something from Burgundy, I would suggest a Bourgogne Rouge from Louis Jadot or Philip Le Hardi.  If you like a little more richness a New Zealand Pinot Noir would be a good match.

Southwest Spices, Grilled or Fried: Spices call for spice, so my choice for this type of bird is a lush, fruity red Zinfandel or if you want a white wine the citrusy yet spicy Gewurztraminer is your best bet. Grilled or fried foods also offer extra richness which the Zin or Gewurtraminer handle extremely well.

And as dessert or with apple pie, pumpkin, pecan or mincemeat, a sweet white dessert wine is simply divine. Try Chateau Rieussec from Sauternes. Intensely fruity notes of lemon, orange and apricot combine with honeyed vanilla notes, you taste richness but at the same time elegance.  What a wonderful way to end Thanksgiving dinner. If preparing the bird is not your thing, my suggestion to order a delicious, convenient Thanksgiving dinner delivered with all the trimmings from GourmetStation and use the wine suggestions above.

Susan Anderson

Wine Consultant

Sandy Kingsley, like many Delicious Destinations readers, loves the good life and wanted to share an experience and a web site with you that you are bound to appreciate and enjoy. Sandy and her husband recently went to France, and because they are both wine and champagne lovers, they went to Burgundy, Champagne….you get the idea.

There are many wineries to visit in France and each one takes a different approach to providing an experience the visitor will cherish among their holiday memories. The people at Veuve Clicquot’s cellar not only served champagne (as you would expect of a good host), they actually taught Sandy and her husband a few tips on how to present and enjoy their beverages they way they were meant to be enjoyed.

Their web site is a work of art including the history of champagne making going back to the Roman times, through the crowning of French Kings at Reims, to modern production and distribution processes. Their Essentials categories also help readers understand what is really champagne through a standard set I 1935! No fooling around here. Sandy asked that we check out their link to visits where we can set the stage for what is included in their tours. The history appeals to me the most …"ancient Roman gallo chalk cellars in Reims.” Thanks Sandy! A visit to Venue Clicquot is on the must list. 

Traditionally, food and wine pairing has been made either far too easy, “drink whatever you like” or limited to “red wine with meat, white wine with fish”. Or way too complex, using only the “proper matches”.  Food and wine is meant to be savored and enjoyed, since one enhances the other.

The basic idea of food and wine is to fuse the two flavors together to create a third. And magic can happen when you combine the two.  So lets discuss some simple guidelines to use when searching for that perfect bottle of wine to accompany a meal.

The main consideration of any match is to balance the flavor and texture of the food with the flavor and texture of the wine. Similarity of flavors between wine and food makes for pleasant combinations. Use a flavor component of a wine by using it in the meal: say the mushroom, truffle flavors of Pinot Noir can be matched by using mushrooms in a sauce.

Texture is the tactile experience your tongue has when it encounters the sensations of sweet, sour, salty, bitter and fat. Because textures are recognized on a very basic level of the senses, their influence is often stronger than defined flavors. Here are some guidelines to use when picking out a wine:

Sweet – The sweetness of a dish should always be less than the sweetness of the wine. Otherwise, the palate cannot perceive the fruit in the wine and it seems thin,

tart or bitter.

Sour – Always make sure acid levels are less than the wine, such as salad with a vinaigrette. If a wine doesn’t have more acid, it will seem flat or dull.

Salty – Salt and acid oppose one another well. Salty foods go well with high acid wines. Say, smoked salmon with Sauvignon Blanc or Champagne. Salt also opposes bitter, reducing the perception of tannin or bitterness in food or wine.

Bitter – Bitter foods such as oil-cured olives will diminish the perception of bitterness from the tannins in young red wine, allowing the fruit flavors to show.

Fat – Cheese is often served at red wine tastings, because the fat in the cheese coats the palate and lessens the palate of tannins or bitter flavors. High-fat foods generally require the intensity of rich wines to balance them.

The richer the food, the richer the wine should be that accompanies the meal for everything to remain in balance. For instance, a full-flavored reserve-style California Chardonnay would overwhelm the delicate flavors of Dover sole, but this wine is wonderful with grilled wild salmon and lemon butter.

And finally,  brilliant combinations can be made by using contrasting rather than similar, flavors or textures. A famous contrasting match is salty Stilton cheese served with sweet Port. Visit GourmetStation wine shop for a selection of wines already paired with the appropriate entrée. Enjoy!

Susan Anderson

Pinot Grigio is the common Italian name for the French wine variety Pinot Gris and as such, is probably the name by which the variety is best known to many wine drinkers. Pinot Gris is a mutation of the Pinot Noir grape. If Pinot Noir berries are purplish blue and the berries of the related Pinot Blanc (a white mutation of Pinot Gris) are greenish yellow, Pinot Gris grapes are anything between greyish blue and brownish pink – sometimes on the same bunch. And at one time Pinot Gris habitually grew in among the Pinot Noir of many Burgundian vineyards adding softness and sometimes acidity to the Pinot Noir.

Pinot Gris and Pinot Grigio are actually the same white grape, with two different names. In Italy and California this wine is known as Pinot Grigio, while in Oregon and France it's known as Pinot Gris. Other countries use the terms interchangeably.

Most Pinot Grigio wines are produced in Italy. The Italian version of Pinot Grigio is typically dry (not sweet) and light, with a mineral taste and many times a bitter almond finish. Californian variants of Pinot Grigio tend to be richer in flavor, but still have the mineral taste. Often, they finish with a lemony or citrusy flavor.

French Pinot Gris wines come from the Alsace region. These are more fruity and flowery than their Italian counterparts, though they still have that mineral aroma. Flavors can range from peach to grapefruit to melon.

Pinot Blanc is more about texture and acidity and less about aroma and flavor.  While it doesn’t provide much of an aroma, Pinot Blanc will make your mouth water and provide a very viscous or creamy texture. In Italy it is known as Pinot Bianco and is one of the varietals used in Soave, Vin Santo and Spumante.

In Alsace, the best examples of Pinot Blanc are immediately appealing, offering a delightful plumpness, rich, ripe, juicy fruit with apple-y flavors and floral aromas.

In the 1980’s, several California winemakers began using the same techniques in making Pinot Blanc as used to make expensive Chardonnay. So Pinot Blanc became another complex, oaky masterpiece of some California winemakers, rivaling the biggest and best Chardonnay.

Here are some pinot’s to try:

Italy
Livio Felluga Pinot Grigio Collio 2005
Masi Masianco Pinot Grigio/Verduzzo Friuli Venezia 2005
Ruffino Lumina Pinot Grigio Venezia Giulia IGT 2005
Tiefenbrunner Pinot Grigio Trentino Alto-Adige 2005

Oregon/Washington State/California
Chateau Ste Michelle Pinot Gris Columbia Valley 2005
King Estate Domaine Pinot Gris Oregon 2005
Chalone Pinot Blanc Estate 2005
Valley of the Moon Pinot Blanc Sonoma County 2005

Alsace, France
Trimbach Pinot Gris Reserve 2002
Lucien Albrecht Pinot Blanc 2005

New Zealand
Nobilo Pinot Gris East Coast Regional Collection 2006

Enjoy! Susan Anderson

For me, one of the best things about spring is the fresh produce at the market, baby vegetables, sweet peas, fresh lettuces, asparagus and don’t forget halibut is now in season and wild salmon is coming soon. I visited King Estate Winery southwest of Eugene, Oregon recently and I think their wines are the perfect match for a spring meal. And if your traveling in Oregon this Spring or Summer, make King Estate one of your stops.

The Visitor Center is open seven days a week from 11:00 am to 8:00pm. It houses the tasting room and restaurant.  Wine Tastings and Winery Tours are complimentary and lunch and dinner is served in the restaurant which features a menu of local organic produce. Much of the product comes from the Estate gardens. The Marketplace is open every weekend during the produce season. Organic vegetable plants and flower plants are available as are local cheeses, freshly baked breads, sandwiches and fresh salads.

But let’s not forget the wine here are some of my favorites:

King Estate Domaine Pinot Gris 2005
Pale straw color with the aroma of tropical fruit, pear, melon and honeysuckle. Silky and elegant with balanced flavors of lemon, tropical, spice and a touch of mineral ending with a long clean finish. Sustainably grown and 100% Organic from estate vineyards.

King Estate Signature Collection Oregon Pinot Noir 2005
Bright garnet with a ruby tint. Blackberry, blueberry, strawberry, currant, dried floral and dark chocolate on the nose. Round, rich, and silky. Dark cherry, blackberry, spice and cocoa bean flavors with balanced acidity, bright velvety tannins and a long silky finish.

King Estate Domaine Vin Glace – Pinot Gris 2005
Exceptional dessert wine. Golden straw color. Aromas of honey, peach, apricot, nectarine and pear. Honey like with flavors of ripe peach, apricot nectar, golden pineapple, orange, passionfruit and honeysuckle finishing with a little nutmeg spice. Vin Glacé, also known as Ice Wine, is a style of wine made from ripe frozen grapes.  Pressing the frozen grapes produces a sweet juice, while leaving the frozen water crystals and grape skins behind.  The resulting juice is very concentrated in aromas and flavors and demonstrates intense varietal character.

Interesting to note, Pinot Gris is a mutation of the Pinot Noir grape. Pinot Gris grapes are between greyish blue and brownish pink born on vines that otherwise appear identical to Pinot Noir and at one time, Pinot Gris habitually grew in among the Pinot Noir of many Burgundian vineyards adding softness and sometimes acidity to the Pinot Noir. Pinot Gris and Pinot Noir are considered to be Oregon’s most successful grapes.

Susan Anderson

Just as the Oregon white truffle begins to reach its peak of ripeness in its native soil, the second annual Oregon Truffle Festival in Eugene, Oregon began during the winter days of January 26^th to the 28^th.  Very timely, because a lot of fresh truffles were served over that weekend.

It is the first festival of its kind in North America, dedicated to sharing the experience of the growers, chefs, foragers and food and wine lovers of Oregon’s wild truffles from their hidden source under the magnificent Douglas Fir tree to their glory on the table.

Included in the three day event were truffle hunting in the woods or foraging, dog training demonstrations, cooking demonstrations, winery tours, and elaborate meals with some of Oregon’s top chefs and a truffle marketplace. For the want-to-be or the truffle farmer the festival offered truffle cultivation seminars taught by European experts that in two days covered the essentials necessary for US truffle farmers to succeed.

For the food and wine lover, Friday night offered a series of available dinners using truffles. I attended a four-course dinner at Pfeiffer Vineyards with Guest Chef Stu Stein of Terroir Restaurant and Wine Bar in Portland, Oregon and hosted by Danuta and Robin Pfeiffer two of the warmest most entertaining host I have ever met. I thought the stand outs in this dinner were the Pfeiffer Vineyards ‘Blue Dot Reserve’ Pinot Noir 2005 and a Goat Cheese and Oregon white truffle cheesecake that showcased the flavor of the white truffle better than anything I could imagine.

Saturday began at King Estate Vineyards with a tour of the estate and winery. King Estate is committed to using organic and Estate grown produce, practicing sustainable agriculture, and supporting the local community.  A cooking demonstration followed with Executive Chef Dustin Clark of Wildwood Restaurant in Portland who made a risotto with the main ingredients being Dungeness crab, pink grapefruit, mascarpone cheese and shaved white truffle. I was totally satisfied with the risotto but on to the truffle luncheon.  A superb luncheon followed showcasing the wines of King Estate and the Oregon truffle. After lunch, we departed for a truffle foray and dog training demonstration at Shirewood Farms. After a little education on truffle hunting we were allowed to hunt for them under the Douglas Fir trees. My truffle-hunting partner and I actually found four white truffles the size of quarters.

The signature event of the Oregon Truffle Festival is the Grand Truffle Dinner Saturday evening featuring James Beard award winning chefs and wines from Oregon. It benefits students of the culinary arts. The first course of Oregon Dungeness Crab Salad with Black Truffles, Apples and Shell Beans by Chef Vitaly Paley of Paley’s Place in Portland, Oregon was outstanding.

The weekend ended with a Truffle Marketplace on Sunday that included wine tastings, Oregon artisan foods, truffle tastings, cooking demonstrations and a lecture series.

Susan Anderson

How wonderful is this? No reservations to make, no rushing home from work, not having to get ready in a big hurry to make that dinner reservation. You can relax…….really enjoy yourself, it only takes about thirty minutes to prepare and the wine is even picked out.

I tried the two wines with both soups and both entrees because you might order one of each.  The wines are both are very food worthy and depending on whether you are a red or white wine drinker you would be happy with either wine with either entrée.  I thought the Bordeaux Blanc paired better with both the Bistro Mushroom and Cream of Tomato Basil Soup, but I wasn’t disappointed with the pinot noir.

My notes on the two wines are as follows:

Baron de Rothschild Collection Saga R Bordeaux Blanc 2003: Golden color. Lemon, mineral nose.  Ripe flavors of pear, white raisin, and mineral. Finishes with a touch of citrus peel. Elegant, silky texture.  Tastes like a Sauvignon Blanc, Semillon blend.

Domaine M Pinot Noir, Napa Valley 2003: Beautiful burgundy color. Textbook pinot noir bouquet – black cherry, raspberry, cola, spice nose with a touch of earth and smoke. Delicate flavors of black and red fruits with candied apple peel and violets, good acidity, soft finish of spice and smoky oak.

I found both wines softened the richness of the chicken Montrachet and salmon en croute. The wines cleansed the palate making you want another bite. Both of the wines were elegant, they accentuated the flavors of the entrée and did not overwhelm the flavors of the food.

And guess what, the leftover’s tasted just as good. Just make sure you refrigerate both the Saga R Bordeaux Blanc and the Domaine M Pinot Noir if you have any leftovers.

Happy Valentine’s Day!
Susan Anderson

Hot off the press!

GourmetStation, Provider Of Upscale Gourmet Dinner Gifts Announces Partnership With Signature Wines

GourmetStation, the leading national merchant for gourmet dinners, upscale prepared meals and fine gourmet food gifts delivered nationally, announced the introduction of a new wine program in partnership with Signature Wines.

GourmetStation has been providing busy patrons with upscale dinner gifts since 2000 so it is only natural that their next new product line would be wine. Powered by California based Signature Wines, GourmetStation is introducing two new programs. First, shoppers may purchase wine a la carte that is paired specifically to GourmetStation international dinner menus. Exquisite wines are paired with popular entrees from GourmetStation’s Parisian, Tuscan, Cajun & Fusion menu lines. Eagle Vale Shiraz, for example, is available and recommended to serve with lamb shank in rosemary mint sauce from GourmetStation’s Parisian menu.

Secondly, the Wine Club allows shoppers to give a wine gift for 3, 6 or 12 months. For only $34.95 per month (plus shipping and handling) wine lovers may enjoy two bottles of wine (one red and one white) hand-selected by GourmetStation’s wine panel experts and delivered right to the gift recipient’s door. GourmetStation expects the Wine Club offering to be purchased along with their highly successful dinner of the month club.

“The relationship between Signature Wines and GourmetStation is a perfect match” says Donna Lynes-Miller founder and President of GourmetStation. “Our patrons love the gourmet dinner gift experience and now that experience is being taken to a new level with wines from Signature.” Lynes-Miller went on to say “Blog posts on the subject of wine at Delicious Destinations will continue by our wine consultant Susan Anderson. Susan’s first Signature review is Domaine M Pinot Noir with Salmon en Croute and Barons de Rothschild Saga Blanc with Chicken Montrachet, both entrees from Valentine Day Eiffel Tower menu.”

About GourmetStation
GourmetStation delivers a delicious in-home dining experience complete with the flavor of travel to an exciting cultural destination. The online retailer offers the unique opportunity to give or receive a unique gourmet food gift to mark a life-cycle occasion or just to take a night off from cooking. GourmetStation offers multiple regional menu options including Parisian, Tuscan, Cajun, Fusion as well a Romance menu and seasonal menus like Thanksgiving, Christmas, and Valentine dinner delivered. The wide variety of destination themed food gifts is designed to spark the imagination of both the giver and receiver. Each chef-inspired dinner is intended to provide a dining experience similar to that of its regional inspiration.

Internationally themed three and four course gourmet meals are delivered anywhere in the United States. Deep-chilled gourmet dinners require only 30 minutes preparation include European blend coffee or organic tea, after-dinner candy, floating candle and matches. Prices for multi-course dinners for two range from $69.99 to $89.99. Gourmet gift certificates, including Dinner of the Month certificates, are ideal for birthdays and anniversaries. For more information, visit GourmetStation.com or call 1-888-944-9794.

Established in 1998, Signature Wines & Beverages is the largest premier provider of direct-to-consumer beverage programs in the US, specializing in product personalization, wine club management and retail. In 2005 and 2006, Signature Wines & Beverages earned a place on Inc. Magazine's annual ranking of the 500 fastest-growing private companies in the nation.

Contact Information:
Donna Lynes-Miller
Founder & President

# # #

They tell me I’m supposed to wait for the official press release to talk about our new wine program at GourmetStation, but I’m so excited, I’ve got to share this news with you.

GourmetStation patrons have been enjoying gourmet dinner experiences since 2000 (can’t believe it’s been that long!). It’s only natural that the next new, big product line would be exquisite wine to go with the great international cuisine.

GourmetStation couldn’t introduce just any wine program. They had to find the perfect partner….a partner that understood and appreciated the GourmetStation patron…a partner that was willing to take the time to understand the international menus and develop wine offerings that complimented the cuisine. May I introduce that new partner…California based Signature Wines.

Signature Wines may be purchased from GourmetStation in two ways. First is an a la carte offering aligned with GourmetStation menu lines. Here are a few examples: Saga Blanc is paired with Parisian Chicken Montrachet, Holly Creek Riesling with Cajun Blackened Bayou Catfish, Landau Cabernet Sauvignon with Peking Duck Breast, and Pine Ridge Merlot with Tuscan Chicken Saltimboca.

Secondly is the Wine of the Month Club where patrons may purchase 3, 6 or 12 month programs. For only $34.95 per month (plus shipping and handling) wine lovers may enjoy two bottles of wine (one red and one white) hand-selected by GourmetStation’s wine panel experts and delivered right to the gift recipient’s door. GourmetStation expects the Wine Club offering to be purchased along with their highly successful dinner of the month club.

Look for a wine post by GourmetStation’s wine consultant Susan Anderson. Susan is hard at work on an evaluation of Domaine M Pinot Noir with Salmon en Croute and Barons de Rothschild Saga Blanc with Chicken Montrachet, both entrees from Valentine Day Eiffel Tower menu.

Stay tuned – more to come…..

There are some guidelines to follow when serving champagne.  It should be chilled to around 50 degrees in the refrigerator (never the freezer) or just before serving, in a bucket of ice water. When opening the bottle, keep the cork pointed away from people or objects: place your thumb firmly on top of the cork, with your other hand, unscrew the wire and loosen the cage. Holding the cork firmly, twist the cork in one direction and the bottle in the other direction. Slowly ease the cork out, so that it makes a slight hissing sound. Hold the bottle around the base and pour. Fill each glass with about 2 inches of Champagne. Then go back and top them all up.

If only the best will do, my Champagne pick is Krug Grand Cuvee. A glorious expression of champagne, Krug is a rich, intense, dry Champagne with complex flavors of biscuit, baked apple, ginger, spice, honey and dried citrus….very dramatic with a creamy elegant texture from the start to the endless finish.

Established in 1843, Krug specializes in producing prestige and exceptional Champagnes. Krug's Champagne house still ferments all of its wines in small oak casks - necessary for developing Krug's intense bouquet and complex flavor. Since there is no precise formula, the memory of the original taste has been passed on, intact, from generation to generation in the Krug family. Today, both 5th and 6th generations supervise directly every phase of production, tasting and blending at Krug.

Have a Safe and Happy Holiday!

Susan Anderson

Wake up wine world. There’s a whole new breed of wine shaking & rattling in the great state of Washington. When I think of Washington I think of misty Seattle and the ubiquitous Starbucks. You might even think of giant software Microsoft. Think again wine lovers because the real gem of Washington state is none other than Red Diamond Wine makers.

In 2003 these pioneering wine makers introduced a limited release of Red Diamond merlot. Red Diamond says that demand grew from a “ripple to a wave” they could ride and so followed Chardonnay and Cabernet Sauvignon in 2005.

So what’s with the name Red Diamond Wine? Eastern Washington state not only enjoys a dry arid climate just right for the vineyards – it’s also perfect for rattlesnakes. Hence the cool name and the dynamic logo with a little twist at the tail.

Every winery promotes their brand personality. You know - sleek, snobby, sophisticated. I think I like Red Diamond’s “down to earth” personality:

“We may not have big city lights or hip nightlife, but we do know a lot about growing grapes. Our expertise is found in each bottle of Red Diamond wine. In our small corner of the world, we think we've hit on one of life's great truths... sometimes it takes a slower pace to satisfy big city tastes. When you enjoy our wines, we want you to relax. Our wines are not designed to intimidate, mystify or induce snobbery. They're made to tempt your taste buds, with enticing flavors truly representative of each grape varietal. So don't wait for a special occasion or destination - wherever, however and with whomever you choose to drink Red Diamond wine is your choice. No reason required.”

Email info@reddiamondwine.com to find the nearest retail outlet. Are you ready to get rattled?

A Christmas dinner from GourmetStation is a wonderful way to relieve a little stress from the busy holiday. It is one less thing to worry about and you can spend your whole evening or morning enjoying the holiday and friends instead of cooking. And with a couple of wine pairing tips it really will be a Merry Christmas! Below are the individual menu selections from this year’s Ole English Christmas Dinner, along with my wine suggestions for each Christmas dinner course.

Christmas Dinner Starters: Rosemary Boule and Creamy Tomato Basil Soup:

Pighin Pinot Grigio Grave del Friuli – Pale straw gold in color with a delicate floral and white fruit aroma. The palate has a clean supple texture with peachy stone fruit flavors and the classic floral and hazelnut notes. Ends with a dry elegant finish.

Wattle Creek Sauvignon Blanc Mendocino – A pale straw hue with streaks of green. A touch of anise is noticeable, but the wine is dominated by lime and grapefruit flavors in the nose. Those flavors follow in the mouth with a satiny texture and a long dry lemon peel finish. A vibrant balanced wine.

Louis Jadot Pouilly Fuisse – A classic harmonious expression of Pouilly Fuisse showing the traditional Chardonnay fruit flavors with notes of melon and minerals, gently touched with oak and ending in a fresh, silky finish.  Clean fruit persisting to the finish.

Christmas Dinner Entrees: Beef Wellington With Demi Glace Sauce & Creamy Spinach:

It is thought that Beef Wellington is named after Arthur Wellesley, 1st Duke of Wellington. Beef Wellington is a filet of beef tenderloin coated with pâté de foie gras and a duxelles of mushrooms that are then all wrapped in puff pastry. Decadence at its finest and very deserving for Christmas. Lets pick out some wine matches as special as the entrée.

King Estate Domaine Pinot Noir – 100% Pinot Noir grapes grown on the estate’s certified organic vineyards. This spicy, silky full-bodied Pinot shows a lot of class and style and many layers of flavor. As the fruit glides onto the palate, you taste a pleasing mix of blueberry, cherry, pomegranate, violet, toast and vanilla. The acids and tannins are balanced with a rich mouthfeel and a long lingering finish.

Alter Ego de Palmer Margaux – The other wine of Chateau Palmer of Bordeaux. Perfumed aromas of chocolate, berry and coffee.  Intensely fresh and fruity, juicy and irresistible.  Full-bodied with a reserved rich and caressing texture. This wine is made to be appreciated within the first few years of bottling. A blend of Cabernet Sauvignon and Merlot.

Jean Luc Colombo Cornas ‘Les Ruchets’ AOC – Violet in color with a bright rim.  Blackberry, rose, violet and asian spice aroma. Lush in the mouth, with concentrated plum, cassis, a delicate herbal component and a touch of vanilla. No rough edges or over ripeness. Long, rich finish. 100% Syrah from 90 plus year old wines.

After Christmas Dinner - Raspberry Cordial Cheesecake & Euro Blend Coffee:

To finish off your Old English Christmas dinner lets make Kir Imperials as an accompaniment to the raspberry cordial cheesecake. Pour 2/3 of an ounce of Chambord liqueur in a champagne flute and top with sparkling wine, gently stir.

Enjoy and have a wonderful holiday and we hope these suggestions help you create an unforgettable Christmas dinner!

Susan Anderson

Choosing a wine for Thanksgiving dinner can be mind boggling, given the great variety and all the different flavors of food on the plate. Lean white meat or rich dark meat. Sweet potato soufflé, buttery mashed potatoes or rice with gravy. Stuffing made with sausage, chestnuts, oysters or lots of savory herbs and raisins. Green beans or green bean casserole. And let’s not forget cranberry sauce and spiced peaches.

The idea of finding a single wine becomes a daunting task. A good approach is to serve a white and a red allowing each guest to pick the wine they prefer or having two glasses at each place setting and tasting a little of each with the food served. I prefer serving lighter, livelier, less complex and less alcoholic wines as I believe they go better with the turkey and fixings rather than richer, heavier more complicated ones. Remember, Thanksgiving is a food lover’s holiday and you want to taste the food instead of just the wine. (After all, you want to be awake for the football games!)

Here is a rundown of wine ideas to help inspire you.

A traditional turkey wine and the best seller is the seasonal Beaujolais Nouveau. It’s fresh, fruity and approachable for any level of wine drinker and just happens to be released a week before Thanksgiving. If you prefer something a little richer with more finish try Noveau’s older brother a cru Beaujolais or Beajolais Villages.

Red wine has long been the classic choice for Thanksgiving because its light berry acidic fruit contrast well with such a big range of flavors. Just as cranberry sauce contrast with the flavors of meat, butter, herbs and spices so does red wine. Pinot Noir, Syrah/Shiraz or Zinfandel will all fit the bill, but remember to stay away from the heavier more alcoholic ones, you want soft, brilliant fruit and balancing acidity.

Some of us just prefer white wine. The standby Chardonnay is fine if you choose an un-oaked or lightly oaked Californian or maybe a French Burgundy. Almost any Sauvignon Blanc or Pinot Gris will work especially if you are using a lot of herbs in your dishes.   A Riesling or Gewurztraminer has ripe fruit flavors and round texture to match the richness of the dishes, but a nice dry finish to cleanse the palate.  Or complement the meal with a full-bodied wine with a lush creamy mouth feel and intense floral aroma by serving an American Viognier.

Of all the world’s wines, sparkling wine is unquestionably the best-known beverage associated with festivity and gaiety.  Sparkling wine makes any event more lively and special. Serve a flute or two as a starter or with an appetizer. And with dinner they are the best of all, when you have a plate full of a lot of different flavors and textures, it seems to work with everything.

On to dessert. Pumpkin, pecan, mincemeat, or apple pie or cheesecake would all be accentuated by a little tawny port. With its dried white fruit, nutty vanilla character and rich texture it can stand up to any of these dessert’s and complement them beautifully.

And lastly, to make your Thanksgiving delicious and stress-free order your Thanksgiving dinner or your Thanksgiving food gift from GourmetStation and use one of the ‘Turkey Wine’ suggestions above. Have a safe and happy Thanksgiving.

Susan Anderson

If any of you are beginning to think about wine for Thanksgiving Dinner, remember, that turkey has the most delicate flavor of anything on the plate, especially if your a white meat fan. You are for the most part matching the wine with the other food on the plate. If you want a wine to go with the turkey think soft, light and delicate. Like Riesling, Beaujolais, Chenin Blanc. So, on my next post I'll give some suggestions on what to serve with Thanksgiving dinner.

As the leaves change color and fall to the ground, pumpkins hit the doorstep, and weekends are all about football and fall festivals, we find ourselves wanting heartier foods and soft, spicy red wines. Here are some great choices for tailgating, your grandmother’s beef pot roast or a Halloween party where three bean chili or shepherds pie is the entrée of choice. So, if you are looking for a hearty, spicy, soft red, look no further and try one of these.

Agricola de Borja Borsao 2005 - Borsao is a blend of 80% Garnacha and 20% Tempranillo. This wine is stainless steel fermented to allow the intense aromas of fresh sweet berries and pepper to flow out of the glass. Medium body with a silky texture, wonderful ripeness of fruit and a note of tobacco on the finish.  Excellent quality at a great price.

Candido Salice Salentino 2001 - A wine from Puglia that has a nose of red and black cherries and fresh tobacco. It is a lighter blend of 80% Negroamaro and 15% Malvasia Nero. With a fresh flavor of dried red fruits and Mediterranean herbs and a touch of anise on the soft, smooth finish. Named by Decanter Magazine as on of the top 100 Wines of Italy, October 2006.

Jaboulet Cotes du Rhone  - ‘Parallele 45’ Rouge 2003 Aroma of red fruits, especially raspberry, pepper and herbs. Full-bodied, soft and smooth with flavors of plum, raspberries, cocoa and spice. Good balancing acidity with a touch of wood spice on the finish. Very balanced. A blend of 50% Syrah and 50% Grenache.

Jacob’s Creek Shiraz Reserve 2003 - Cherry and blackberry fruit with fragrant cooking spice and ground pepper notes and a little toasty oak on the nose. Silky texture with blackberry, licorice, cooking spice and ground black pepper flavors with smoky oak finish. Hope you have the grill going at the tailgate party.

Marietta Cellars Old Vine Red, Lot 40 - A proprietary red table wine primarily composed of Zinfandel, Petite Sirah and Carignan with small amounts of Cabernet and Syrah added to the blend with various Italian varietals rounding out the lot. (Now that’s a blend.) Inviting ripe blackberry, black pepper and spice nose with a touch of oak. Very mouth filling with rich black and red berry fruit flavors and a little subtle oak on the long finish.

Tapena Tempranillo Tierra de Castilla 2005 - Deep purple wine with flavors and aromas of luscious red cherry fruit, with a touch of earthiness and anise. The finish is long with a hint of spicy mocha. Produced by the Ferrer family of Spain. If you are into cooking you’ll love the painted bottle and the versatility of this wine.  Tapena is also available in the Garnacha varietal and both wines are very food friendly.

Susan Anderson

I’ve spent a lot of time learning about Italian wines this year and have really developed a taste for them. In the last ten years or so, Italy has been producing wines of real quality versus quantity.  That being said, Italy still produces and exports more wine than any other country and it also offers the greatest variety of grape types. Grapes are grown and wine is made throughout all of Italy.

There have been several wineries that have fascinated me. What I taste is a sense of purity or terroir, profound commitment to tradition, but also the creation and development of modern winemaking techniques, and above all balance, complexity and bouquet. The wines are delicious!

I would like to share some information on some of these wineries and wines:

Fabrizio Bianchi and his daughter Laura are the owners of Castello Monsanto in the Chianti region. Fabrizio is one of the pioneers in the modern revolution of Chianti making. He fought to eliminate white grapes from the Chianti Classico blend was the first in the region to replant in the best clone of Sangiovese, Grosso and was using water-cooled stainless steel fermenters when most winemakers were still using wooden vats.

Castello di Monsanto Chianti Classico Riserva 2001 has sweet cherry, leather, espresso and violets on the nose. The wine is very smooth, with a silky texture and flavor of red berry fruits, spice and leather. Elegant with good length and balanced acidity. It should drink well from 2006-2012.

Agricola Masi is one of the most respected and famous wineries in the Veneto. The history of the winery dates back to the 18^th century by the Boscaini family’s acquisition of “Vaio di Masi” Valley close to Verona. The winery evolved gradually purchasing the best vineyards available in the Veneto. Masi also manages the historic estate of the Serego Alighieri family, descendants of the poet Dante. If a vintage is unworthy of the Masi label the wine is sold in bulk.

Masi is known for their Amarone’s, however I suggest you try Masianco.

Masi Masianco 2005 is a blend of Verduzzo (20%) and Pinot Grigio (80%). The native Verduzzo grape is allowed to further ripen on bamboo racks for three weeks to allow for better concentration of fruit. The color is an intense straw yellow with a bouquet  characterized by pineapple, banana, mineral and a delicate honey note. The palate is creamy and round with an underlying spine of mineral and fresh citrus mid-palate. Almond and honey flavors are on the long finish. I find it to be a wonderful aperitif and especially good with a medley of seafood on pasta with herbs.

Livio Felluga, up in Italy’s temperate Northeast otherwise known as Friuli grows Pinot Grigio, Friulano, Sauvignon other crisp whites, reds such as Merlot and a wonderful sweet wine from the Picolit grape. The Felluga family is known for elegance and balance in their wines, but I think the wines stand out for their incredible aroma and bouquet.

Their wine Terre Alte is one of Italy’s most prestigious white wines and a blend of Fruilano, Pinot Bianco and Sauvignon and made for fish dishes.

Livio Felluga’s Pinot Grigio is a white burgundy lovers wine. It truly sets the standard for all Pinot Grigio produced in the world. Livio Felluga Colli Orientali del Friuli Pinot Grigio 2004 is straw yellow with a nose of orange blossom, citrus, delicate tropical fruit flavors and mineral. Full-bodied for pinot grigio with a good acidic balance and mineral dryness. Long persistent finish. Works especially well with seafood, risottos and vegetable dishes.

In closing, I would suggest any or several of the previous wines as a perfect partner with GourmetStation Tuscan gourmet gifts.

Susan Anderson

Are you trying to cool off from the scorching heat of August, well make sure that next glass of wine is sparkling.

With higher acidity, delicate flavor, lower alcohol than most wine and that tingle on the tongue sparkling wine leaves you refreshed and wanting another bite of food or sip of wine. Sparkling wines can be served as an aperitif, at any meal, with any course. They may be white, pink or red. Bone dry, dry, fruity or sweet. Sparkling wines are produced in almost every wine-producing region in the world.

Lets talk about some reasonable priced bubblies from regions other than France and the United States. We’ll save those two countries for the holidays.

Spain: Cava, the name is derived from the catalan word for cellar, is bottle-fermented otherwise known as the traditional method or the method used for making sparkling wine in Champagne. It differs from champagne in the fact that cava is typically a blending of white grapes only, whereas champagne is normally a blending of red and white grapes. Made in the Penedes region, south of Barcelona the grapes used are the local macabeo, xarello, parellada and the traditionally French grape chardonnay. Rose is now being made with the addition of garnacha, monastrell and cabernet sauvignon. In the United States you now find sparkling wines from Spain made from Pinot Noir. Aria from Segura Viudas, produces both a non-vintage brut and rose from pinot noir that are excellent and good value.

Italy: One of the numerous sparkling wines of Italy prosecco is produced in the Veneto region just north of Venice. Prosecco is made predominately from the grape of the same name with small amounts of pinot bianco, pinot grigio and chardonnay added. The best grapes come from the hills between the villages of Conegliano and Valdobbiadene. The prosecco grape is too delicate to survive the extended aging required by the traditional Champagne method without losing its freshness and aromatics. It is produced instead by the Charmat method, where the wine is pressurized in large stainless steel tanks and additional sugar is added to those tanks to encourage a second fermentation. Prosecco - is characterized by light, delicate bubbles and a flavor of apples, pears and almond on the finish.  It is best known as the base for the cocktail Bellini and along with white peach juice made Harry’s Bar in Venice famous. Mionetto, Nino Franco and Zardetto are all reliable producers.

Germany: Sekt a German word that is the shortened substitute for Qualitatschaumwein or quality sparkling wine as defined by the European Union. Sekt is fruity and traditionally somewhat sweeter than sparkling wines from France, United States or Spain. They may be made using grapes from Italy, France, Spain or other European countries and are labeled very simply as dry (trocken) or medium-dry (halbtrocken) Its method of production is commonly Charmat.  A small portion of the market is deutscher sekt and is made solely from German wine grapes. The wine is made in the brut or extra dry style and the bubbles come as a result of the Champagne method. Riesling is the grape of choice.  Henkell Trocken and Deinhard are the easiest to normally locate of good value sekt and I have tasted some fine, refreshing sekt from Burklin-Wolf of the Pfalz.

Australia & New Zealand: The wine industry of Australia and New Zealand produce sparkling wines using the champagne method and use traditional French champagne grapes along with other grape varieties. A specialty of the Aussies is sparkling shiraz. This is a deep red sparkler with a fruity peppery aroma. The flavor is full-bodied with berries being the dominant taste with modest amounts of spice, vanilla and oak. It finishes with a hint of chocolate. Try matching this fizzy with barbequed lamb or even a chocolate dessert.

New Zealand known for making great pinot noir, sauvignon blanc and chardonnay can naturally make great sparkling wine. New Zealand typically makes a wine with vibrant acidity and ripe fruit flavors these are two needed characteristics for good sparkling wine.

Sparkling wine needs the higher acidity to balance the flavors against the bubbles. Marlborough is the leading region for producing sparkling wine. Lindauer Brut NV is New Zealand’s most popular and most imported sparkler. For bang for the buck, it is hard to beat this sparkler from New Zealand.

Sparkling wine, no matter what you call it, simply the best summer wine you could imagine.

Susan Anderson

As the Porgy and Bess classic goes, “Summertime and the livin’ is easy……”

As the temperature heats up your palate tends to desire something crisp, light, and refreshing. Complicated, rich, oaky and full-bodied wines probably won’t satisfy you, but chances are you’ll feel a lot warmer.

For white wines, I’m thinking a little off the beaten path, lets try Albarino, Verdicchio, and Viognier. To preserve the freshness and purity of these grape varieties, they are normally not aged in wood.

Albarino is from the Spanish region of Rias Baixas in the province of Galicia. Rias Baixas is a white wine region and ninety percent of the wine from the area is made from Albarino. Beautifully aromatic with a bouquet of peach, honey, kiwi, vanilla and citrus notes. Similar flavors are found on the palate with hints of almond, spice and mineral. It is crisp, dry and sometimes shows a creamy or supple texture. It is considered to be one of the best matches with seafood very simply prepared.  Martin Codax Burgans, Bodegas Nora and Vionta are excellent choices.

Verdicchio, one of Central Italy’s classic white wines. Grown in two DOC zones in Marche: Verdicchio dei Castelli di Jesi near the Adriatic Sea and Verd