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How to throw your own wine tasting party

Wed, 13 Mar 2013 09:27:12 -0400

Exploring new wines is best done with friends and family. For those of you who may feel a little low on confidence to host a true wine tasting party --the kind where you talk about the wine in depth, rather than just knocking back the glasses --here are a few tried and true tips.

It's easier than you think.

1. More Not Always Merrier

Keep the group size manageable: a gathering of 10-12 people is ideal. Of course you would like all of your friends to enjoy your first wine party, but be careful. If you'd like your guests (and yourself) to walk away with some new found knowledge, then keep in mind that more people means more distraction.

2. Have the Right Glasses

Have proper glassware. No need for super expensive crystal, but make sure all the glasses match. The idea is for your guests to all experience the same thing. The person drinking from a plastic cup will taste the wine differently than someone having it out of a glass. Whether you are pouring red, white, or even sparkling, use medium to large wine glasses (usually red wine glasses) for everything. This will also allow you to get your nose in there and talk about what you smell. Remember- much, if not all of what you taste derives from what you are smelling in your glass.

3. B.Y.O.W.

Have each guest bring their favorite wine or a wine they have been dying to try. Set a price point. Anything under $25 is a good place to start. Since this is a special occasion, you may want to splurge a little, but resist the urge. If some guests bring less expensive wine and others bring pricier wines, it defeats the purpose of the party --which is about learning.

4. Snacks Are Key

Have snacks available. As the host, you don't have to go crazy. Or ask everyone to bring a dish or cheese that might go well with the wine they plan to bring. Conducting a wine and cheese pairing is a great exercise to find out what flavors work well together--and which do not. Also, have some crackers available, to give everyone's palate a break. And of course, wine has alcohol, so having something to eat is smart anyway.

5. Talk About Taste

Don't be shy about talking about the wine as a group. It's usually less intimidating in a home environment since no one is necessarily "the expert" and the fear of looking foolish is diminished. Talk about what you taste, what you feel when the wine is in your mouth, what you smell before you taste. Although there are specific studied nuances that are present in certain wine, your taste buds are yours exclusively, so feel confident with what you are experiencing in that wine. If you taste cherry, and someone else tastes cinnamon, congratulations, you're both correct.

Rum drinks for vodka drinkers

Fri, 02 Aug 2013 10:16:57 -0400

Many of us have our go-to drinks that we order confidently and hope will never let us down.

However, the recent cocktail craze, that has turned the everyday bartender into a ‘mixologist’ and the simple cocktail list into a menu filled with unique concoctions, is forcing people to step out of their comfort zone.

Gone are the drinks made with a mixer and a splash of vodka, gin or tequila. Today, there are a variety of crafted rums that are giving these spirits a run for their money.

One is Crystal, the leading white rum of St Lucia. Another is Brugal, a smooth cask-aged, extra dry rum. The double-distillation technique that is used, removes many of the heavy alcohols that typically will give a white run its sweetness, but since the spirit itself is a bit more neutral, it allows for mixologists to use it for a more balanced cocktail. Some are drinking it like they would a Scotch or Bourbon.

“More and more I find myself drinking a Brugal Extra Dry and soda instead of my standard vodka soda because the rum is light and dry, but also has flavor and distinction,” explained Jon McCarty from Manhattan’s Greenwich Project.

A popular drink served by The Project Group is a rum-based cocktail with watermelon and Thai chili, called the Dry & Spicy, as well as another summer refresher that he conjured up with Brugal rum called the Basil Expedition.

CLICK HERE FOR A RECIPE FOR DRY & SPICY

CLICK HERE FOR A RECIPE FOR BASIL EXPEDITION

As an alternative to the typical strawberry daiquiri, mixologist Jason Mendenhall of The Wayland bar in New York City, created the Dominican Daiquiri. This refreshing cocktail includes the fresh flavors of basil, mint, ginger and lime. Perfect for the summertime.

CLICK HERE FOR A RECIPE FOR DOMINICAN DAIQUIRI

“Thomas Mooneyham, spirits director at Henri and The Gage in Chicago also switches his vodka for rum “Using a dry, light rum, like Brugal Extra Dry, in lieu of vodka can add layers and a level of complexity to cocktail in a very subtle and unique way.”

Possibly one of the best things about this rum with such diversity is its price tag. A bottle of Brugal dry rum retails for only about $20. By comparison, a bottle of Crystal runs about $73.

Next time you are mixing up cocktails at home, or out to discover new ones -- impress your vodka-loving friends with a twist on their routine, and replace it with rum.

Inaugural wine fit for a president and the people

Mon, 21 Jan 2013 16:25:27 -0500

President Obama and 218 guests feasted on a sumptuous meal of steamed lobster, grilled bison and apple pie at the 2013 Inaugural Luncheon.

With such a vast array of flavors and textures, an important component of the meal is of course the wine. Finding a perfect fit for the presidential palate is an important job, and the experts went with wines from New York State and California. The Joint Congressional Committee on Inaugural Ceremonies, who hosted the lunch, must have also had price in mind. The three wines listed on the menu were not only a perfect pairing for the meal, they are reasonably priced.

The first course featured a rich lobster dish with a New England clam chowder sauce. The richness of this dish was appropriately paired with a dry Riesling from the Finger Lakes region of New York. A Riesling of perfectly to cut the fat of a cream-heavy sauce, and the hints of citrus work to wash the palate so each bite is just as delicious and memorable as the last.

Tierce Dry Riesling, was a perfect fit, and at a moderate price of roughly $30 for a 750ml bottle, the rest of the nation can enjoy it as well.

The second course was packed with a flavor profile which required the perfect pairing. A Grilled Bison with contrasting horseradish and huckleberry reduction has to be paired with a wine that is hearty, yet won’t overpower some of the delicate flavors involved.

The Joint Congressional Committee on Inaugural Ceremonies decided on a 2009 Merlot from Bedell cellars – a vineyard and winery on Long Island’s North Fork. Wine made from some of the oldest Merlot vines in the U.S., this Merlot demonstrated enough fruit character to balance the meat’s richness, and pair well with the accompaniments alongside. Although currently sold out on their website, ask your local wine shop for this bottle. It too, only costs approximately $30 a bottle.

Also on the wine list was Korbel Natural, a special inaugural cuvée champagne from California. Korbel has been served at inaugural luncheons for several U.S. presidents, including Ronald Reagan, George H.W. Bush and Bill Clinton.

Last week champagne producers in France were in a tizzy because the sparkling California wine was billed as champagne. Wine producers in Champagne, a region in France, are the only ones allowed to call something "champagne" --and the one from California is not real technically champagne.

Matt House, spokesman for the Joint Congressional Committee on Inaugural Ceremonies response to that: "The Champagne Lobby should have a glass of their own product and relax."

Korbel's special "inaugural cuvée" has bottles that feature an inaugural seal. While people may not be able to sip from one of these bottles, "Korbel Natural" is available at many wine shops starting at an affordable $14.

Clever wine packaging for people on the go

Sun, 06 Jan 2013 05:00:18 -0500

Good wine can be found in just about anything these days --not just a bottle.

Why be hassled with a bottle, corkscrew or stemware. These clever and unique packaging concepts are perfect for picnics, hikes--and sharing.

Sofia Mini – Small enough to take anywhere, this clever little package even comes with its own straw. Sofia Blanc de Blanc has delicate bubbles and is light and crisp with flavors of melon and honeysuckle. A 4-pack of this canned sparkler by Francis Coppola Winery, retails for $20 and can be found on the Winery Store website.

STACKED Wines – Perhaps one of the most unique ways to package wine, this product is divided into four separately sealed individual glasses made of durable plastic, with the volume of your typical 750 ml bottle of wine. No longer do you have to worry about wasting any leftover wine from a bottle you couldn’t finish. Perfect for bringing in a cooler skiing or sharing with friends. Each sleeve of wine retails for only $15, so try all varietals- Merlot, Cabernet, Pinot Grigio, and Chardonnay. Available at www.stackedwines.com

Bandit – This may look similar to your child’s juice box they bring to school, but this grape is strictly for adults. Each tetra-pack is made largely from renewable resources, comes in a variety of grape varietals, and is perfect to bring along when glassware just isn’t appropriate. The smaller 500ml retail for $4.99 while the large one-liter boxes go for $8.99. Available at many local wine shops across the country.

Target Wine Cube – Yes, Target (as in the store) sells these clever cubes of wine. The cube is deceiving small, and can fit nicely in your fridge or shelf, but beware: it holds a whopping equivalent of four bottles. The advantage of boxed wine is preservation. Your wine will not spoil as quickly since air doesn’t not damage the wine. Wine Cubes are exclusively available at more than 980 Target and Super Target stores across the country that sell wine.

Volere Wine Purse – A perfect gift for Mother’s Day, bachelorette parties, or your fashionista-wino friend. The purse holds the volume of three bottles of wine and is available in Pinot Grigio, Cabernet/Pinot Noir blend, and Rose. They retail for about $14.99 and can be shipped throughout the US. www.StewsWines.com.

Sutter Home Minis – Great to throw into your purse when you need some “me time” on the go, each portable bottle comes in a recyclable plastic bottle with a screw cap. It retails for $4.99/4-pack.

Unique Corkscrews – Got a good, old fashion bottle of wine and need something to open it with? Hightower's Custom Chains and Ironwork (a one man band) creates corkscrews out of old railroad spikes? Hat tip to wine expert Mark Oldman who told us that he bought some as gifts. See how they are made and how to get your own, here.

Virginia's wine industry is growing

Mon, 28 Oct 2013 15:55:20 -0400

In the world of wine, when someone mentions piedmont, you think Piedmont, Italy – home of the great Barolo wine.

But according to Richard Lewis, public relations director for the Virginia Tourism Corporation, the Piedmont, a fertile region at the base of the Blue Ridge Mountains running north to south, is growing into a wine region that's beginning to measure up to some of Europe’s greats.

Virginia may not come to mind when rattling off the nation's largest wine regions, but it's actually the fifth largest wine grape producer in the country.

Lewis explains that both the climate and proximity to the mountains and water allow for grapes of many varieties to thrive. Maturing for around 30 years, the grapevines are starting to produce some award winning fruit.

Lewis brought along several bottles of wine, one in particular from Chrysalis Vineyards made from the Norton Grape. This unheard of varietal was developed in the 1820s in Virginia and is a hearty red wine with a great fruity flavor. The grape is fairly resistant to disease and flourishes in the region. We were told to keep our eyes out for this one, as it will become more and more popular as time goes on.

He also brought along other common varietals that grow globally: The Virginia Viogner Reserve from Barboursville Vineyards, the Cabernet Franc from Jefferson Vineyards, and a blend of Cabernet Sauvignon, Merlot and Petit Verdot (sounds a lot like a blend from Bordeaux France) from Boxwood Estate.

Want to taste some of these? The inaugural Virginia Wine and Oyster Classic on Nov. 2 will bring together 15 award-winning chefs who will be preparing oyster dishes and serving Virginia’s medal-winning wines.

If you can't make it to that, check out Virginia’s vineyards. If you live on the East Coast, it's a lot closer than Napa or Sonoma to get to, and easier if you want to bring back a case or two.

Top wines for Mother's Day

Fri, 10 May 2013 14:00:02 -0400

Whether you're planning to go to brunch or treating mom to a home-cooked meal, we have the perfect wines to enjoy throughout your special Mother’s day.

Think fun – Bubbles make everything more festive. Why not serve a glass of prosecco (Italian sparkling wine) with brunch? If plain old bubbly doesn’t seem special enough for mom, then jazz it up a bit. Adding a touch of peach or raspberry purée not only makes a delicious Bellini cocktail, it pairs wonderfully with brunch foods such as French toast, waffles, or a frittata.

Another way to make the glass of sparkling wine a bit prettier is to add small berries to the flute. Blueberries, cranberries, or pomegranate seeds work well. Add a small handful and then fill the flute with the wine, and the bubbles will lift the berries around the glass for a nice visual (and delicious) touch.

Think Pink – Rosé season is just getting underway, and although many people think that bottle of pink wine on the shelf means sweet, that isn’t always the case. Rosé can range from very fruity - to dry, crisp, and refreshing. A dry rosé for a mid-day treat could be nice to sip on its own, or pair it with some raw oysters, cheeses or ceviche as a light appetizer. A fruit-forward rose is also perfect with brunch as well.

Think dark and decadent - Is mom a red wine fan? Perhaps a malbec might be something she’d enjoy. This dark, silky smooth and fruit forward red, can pair with anything from a steak to chocolate truffles. Another unique treat, is to pair a malbec with anything that involves peanut butter. Sweet Revenge in NYC does just that, and pairs a peanut butter cupcake with this wine for a perfect adult PB&J.

Another red that might be nice, and often overlooked, is a Lambrusco. Lambrusco is an Italian red wine with a slight bubble, or frizzanté which makes it more refreshing than a still red wine. You also serve this red chilled. If you decide to BBQ for mom on Sunday, this might be a perfect accompaniment.

Let’s face it, we’ve all done one or two things over the years which may have tested mom’s patience or gotten under her skin, so let’s make her smile this Mother’s day by helping her relax with a nice glass of wine.

What does $275 tequila taste like?

Thu, 02 May 2013 15:31:02 -0400

When asked if anyone ever mixed anything with her tequila, Bertha Gonzalez Nieves responded with a straight face, “Not in front of me."

And immediately upon sipping Casa Dragones tequila, I knew why.

Gonzalez Nieves is not only the co-founder and CEO of Casa Dragones--creator of one of the most delicate, handcrafted Blue Agave Joven tequilas on the market--she's the first woman to be certified as Maestra Tequilera or a Master of Tequila by the Academia Mexicana de Catadores de Tequila.

Casa Dragones is not what you’d use in your margarita. At $275 a bottle, it’s labeled as a sipping tequila, and it’s precisely that. The extremely smooth, floral, and almost creamy finish was something I did not expect. New flavors were present with each sip--coming from the Agave plant and from a hint of extra-aged tequila that is added to the blend which elongates the finish.

With 5 categories or types of tequila (Blanco, Joven, Reposado, Anejo and Extra Anejo) choosing to focus all of her energy on one type was seen by some as a risky move. Gonzalez Nieves felt it was exactly the opposite. She was now able to put all of her efforts and attention to create a Joven tequila many have not experienced before.

The color itself is unique. We were served Casa Dragones in a crystal flute, and it was explained to us that crystal would show any imperfections, flaws, or color in the spirit. We saw none.

“We are obsessed with our clarity and our color,” Gonzalez Nieves said.

Unlike many other Joven-style tequilas, which may have a yellow-gold hue, this one is crystal clear because all color is removed during a modern filtration process. It’s even bottled in a handcrafted crystal vessel with detailed etching along the top and bottom to show it off.

Their website also offers endless food pairing ideas. Since this tequila might be too good to pair with that burrito or just any salsa and chips, it is suggested to sip with sushi, oysters or even fine cheeses.

You certainly don’t want to hastily shoot this tequila, or hide it amongst juice mixers. You should, however, hide it from your friends. Sip slowly, enjoy, and splurge a little this Cinco de Mayo.

Port wine, a classy Father's Day drink

Thu, 13 Jun 2013 14:00:46 -0400

Port wine is often skipped over when browsing the wine store shelves, but perhaps it is worth a closer look.

Port is typically thought of as a "dessert wine," but not all varieties are on the sweeter side. This aromatic and flavorful wine can be dry, semi-dry and even come in white varieties.

Port is usually higher in alcohol, which can help aid digestion after a big meal and can couple quite nicely with fine cheeses, chocolate cake or even vanilla ice cream.

Whether you are out to dinner, or plan to purchase a bottle to enjoy at home, it’s important to know that there are different types of port, and what to consider.

Ruby port, typically the least expensive, tends to be on the lighter side, and a good introduction to the world of fortified wines. Both the price point and its body are due to minimal aging and its light use of oak usage during the winemaking process. This port will indeed have a ruby hue and display bright fruit flavors.

One of the most popular, and frequently available on restaurant wine lists, is tawny port. When a port is labeled as "tawny," this simply means that it is made from red grapes and has aged at least 2 years in an oak barrel.

In many cases, there is a year printed on the bottle (10, 20, 30, 40 years). These numbers do not indicate how old the port is. Tawny port is a blend of several vintages, and the number indicates how many years the port has spent in wood.

Warre’s Otima 10 year tawny port is quite unique not only in its ground breaking packaging to appeal to younger drinkers, but its elegant flavor and freshness. Typical to tawny ports, Otima carries the trademark nutty flavors with an elegant finish.

As indicated on the bottle, Graham’s 20 year tawny port is created with grapes blended from top Portuguese vineyards and barrel-aged for 20 years. The added aging adds body and complexity to the nutty character and pairs wonderfully with vanilla ice cream or crème brulee.

It’s ideal to serve port wine in a white wine glass if you don’t have specific port glasses at home. Serving port in a vessel which is too small will prevent you from experiencing the wonderful aromas it has to offer.

Pick up a nice bottle of port wine and toast to Dad this Father’s Day with something a bit different. Port can last up to 6 months after opening, so Dad will think of you every time he takes a sip.

Thai flavors behind $100,000 best burger win

Mon, 03 Jun 2013 09:56:49 -0400

The flavors of Southeast Asia always appealed to Erin Evenson.

One evening, she left her Brooklyn, New York apartment, and took the 7 train to the Woodside neighborhood in Queens, New York to visit her favorite Thai restaurant where she indulged in an amazing fried watercress salad. That trip ultimately changed her life and made her $100,000 richer.

Evenson says watercress was the inspiration behind her 7 Train Caramelized Green Curry Burger with Crispy Watercress Salad, Roasted Cashews, and Minted Basil Aioli, which took the grand prize in the recent Build a Better Burger competition, sponsored by Sutter Home.

Click here for Evenson's award-winning recipe.

Evenson, who has no formal chef training, said she had no fear of messing up when began experimenting with different ingredients for her winning burger. “You have to be willing to go through about 10 or 20 things that don’t work, and then you finally find that one thing that just works” she says.

Her recipe was selected by a panel of expert judges from 10 finalist recipes, and thousands of submissions. The annual challenge is open to chefs of all levels, and finalists compete for a grand prize of $100,000 for the best beef burger.

Evenson's winning burger may sound complicated to make at home, but she promises it is not. “If you just work through it and get each of the elements together ahead of time, it comes together rather quickly and easily,” she says.

Mark Richardson of Snohomish, Wash. took the prize for Best Alternative Burger and won $15,000 for his Indian Lamb Burger. The People’s Choice Award Burgers were The Grilled Green Tomato Burger from three-time finalist Mark Pyne of Troy, Ala. and the Better than Breakfast in Bed Burger from Kim Jones of Bloomington, Ill., selected by the cook-off attendees.

Click here for a finalist recipe for The Razzle Dazzle Burger.

Click here for a finalist recipe for Smoky Sweet Salmon Sliders.

How to pair chocolate truffles with dessert wines

Thu, 18 Oct 2012 08:00:25 -0400

Whether your sweet tooth begs for satisfaction or not, it’s pretty hard to turn down a chocolate truffle. But pairing a decadent piece of chocolate with wine can get a little tricky, especially when it comes to dessert wines.

Chocolate can have very intense flavors beyond its sweetness. It can be bitter, fruity, acidic, or have nutty characteristics as well. Dessert wines are typically assumed to have overwhelmingly sweet flavors, so sweet in fact, that many substitute eating their dessert, with drinking it. Dessert wines however are not always so sweet, they too can be dry, bitter and acidic. So how do you get them to match?

The general rule of thumb with pairing wine and chocolate is the stronger the chocolate, the bolder the wine should be. A sweet dessert wine needs to be similarly intense if it’s going to pair well. The key is to enjoy both, so you wouldn’t want one to overpower the other.

At this year’s New York City Wine & Food festival, David Funaro, senior chef chocolatier at Godiva teamed up with sommelier Anthony Giglio to find the perfect wine matches for Godiva’s Cake Truffles. The variety of truffles included the intense flavors of Cookie Dough, Birthday Cake, Pineapple Hummingbird Cake, Molton Lava Cake, and Butterscotch Walnut.

After Funaro explained the flavor profiles and inspiration behind each truffle, he turned the stage over to Giglio, who unavoidably joined the room in their chocolate induced trance as he took the first bite.

The best, and most frequent advice many sommeliers will give the untrained wine taster, is to drink what you like, simply, drink what tastes good to you. Everyone’s palate is different, everyone tastes different flavors, and therefore stressing that what one experiences at a tasting isn’t ‘wrong’ tends to set people at ease.

The selection of wines to try varied in taste, texture and style. The first was a Laurent Perrier Demi Sec; this wine sparkled and had fruity notes, but was dry to the finish, and was a tough one to find the right match. The dry nature of a wine at times doesn’t mesh with a more bitter-style chocolate. The group found the Lava Cake truffle’s sweet brownie interior to match nicely, however the professionals also mentioned white chocolate to be a strong pairing.

Another wine to sample was the De Cosse ’08 Sauternes. This wine is much less crisp and acidic than the sparkling, sits a bit heavier on the palate, and finishes smooth with a hint of honey. The Sauternes was not overpowering or too sweet, and would accompany sharp cheeses like gorgonzola perfectly. In this case however, the cookie dough truffle seemed to work nicely.

The majority of the room seemed to rave about the third wine - Beni Di Batasiolo Brachetto Spumante. Brachetto is a light, fresh red wine with a touch of sparkle. The flavors are predominantly of well-ripened raspberries and fresh flowers. The wine can be chilled slightly and is a fail-proof pairing with both milk and dark chocolate. There was unanimous agreement that this wine paired with the Birthday Cake truffle, yet matched nicely with almost all of the chocolate options.

The last two sampled wines were less sweet on the nose, and indicated a presence of more alcohol when smelled. Smells can be deceiving, however. The Sandeman Sherry medium dry Amontillado had a touch of sweetness when initially sipped, but finished with a nutty complexity. The Butterscotch Walnut truffle was its perfect counterpart.

The Graham’s 10-year Tawny Port has a fruit forward toffee-like nose, was medium-sweet initially when sipped, then smoothed out with a caramel finish. This was another favorite which worked with several of the truffles.

So the next time you're planning a dinner party, consider truffles, which aren’t as filling, but are rich and satisfying. With these simple rules you don't have to skimp on the dessert wine. The point is have fun with it, experiment, and enjoy the adventure of discovering your own sweet pairings.

Having fun with wine

Fri, 13 Jul 2012 08:00:09 -0400

Wine had once carried the unfortunate stigma of only being for the rich or snobby --or both. But recently, a fun twist has been put on the beverage-- adding colorful attractive labels and blending grape varietals--making them more friendly to the masses.

In addition to clever marketing, and society becoming more aware of how enjoyable wine can be, there are now countless fun and creative wine gifts and tools which make a once seemingly “boring” beverage, quite entertaining to drink.

No more naked wine glasses

Who said playing dress-up was just for kids? Wine charms are one of the most functional, fun, and creative way to add a little flair to your stemware. Charms can be purchased almost anywhere you find wine merchandise, and come in countless designs and themes. The charms simply clip onto the stem of the glass as a fashionable way to distinguish your glass from the rest.

Wine tags, or Wine lines, are another cute and trendy way to jazz up your drinking vessel. Similar to the charms, they take a more jovial approach to distinguishing your glass from the group. A Rhode Island based company, Fred & Friends, sells these witty wine tags along with a wide array of extremely clever and quite hysterical wine merchandise.

Wonderful wine gadgets

It doesn’t really matter if your friends know why you are pouring wine into your glass through that device attached to the bottle - you look cool doing it. Devices such as wine aerators and decanters are not only impressive, but circulate air through the wine allowing you to taste all the flavors it has to offer.

Wine stoppers are another useful and aesthetic addition to your wine’s wardrobe. The stoppers, from a practical standpoint, keep excess oxygen from entering the bottle which ultimately causes it to spoil. They also range in terms of their decorative nature. Some are topped with beautiful crystal or stones, some might represent something wine related, or some might be as silly as a banana or even a pickle.

Take your wine outside

Ever craved a glass of wine at the beach, or to accompany that perfectly packed picnic lunch? Seek out a wine glass made from a more durable plastic instead of delicate glass. With more impressive class than a red Solo cup, you can choose to go stem-less with a “glass” by GoVino. Many companies have options for both red and white wines, with or without stems; some even have stakes at the bottom to stick them right into the sand. Now you no longer need to worry about carefully packaging your glasses when venturing to the great outdoors.

Of course us wine drinkers are still as cultured and sophisticated as ever, but at least now we have endless options to make the experience anything but boring.

Barclay Hotel's rooftop bees make for a sweet visit

Fri, 14 Sep 2012 11:30:59 -0400

Fifteen stories above bustling midtown Manhattan at the InterContinental New York Barclay Hotel, you will find far more than just luxurious hotel rooms. A hidden door leads from the quiet hotel corridor to a rooftop world in which may be just as bustling as the streets below.

Perched on the roof is a bee colony.

Beekeeping at hotels seem to be all the buzz these days, with bee fever catching on in upscale American properties such as the Barclay and the Waldorf-Astoria, and further afield at Paris' Mandarin Oriental Hotel.

But what exactly are the bees doing up there?

The busy bees that occupy a portion of the roof at the Barclay have been working very hard; this past October was the hotel’s first successful honey harvest since acquiring their bee colonies last year. As part of the Barclay’s constant effort to use sustainable energy and green initiatives -- passionately introduced and managed by General Manager Hervé Houdré -- these hives not only provide constant pollination to the herb and fruit plants in the neighboring gardens, the honey produced by the bees is used in the hotel kitchen and behind the bar to create delicious meals and unique organic cocktails.

The InterContinental has launched a number of environmentally conscious projects, such as growing its own herb garden, composting onsite and using wind energy to supply 100 percent of its power, but visiting the hives and seeing the bees in action is a sight to behold. Better yet was getting to taste the fruits of their labor.

My visit began with The Honey Drop Martini, hand-crafted by Barclay’s mixologist Jose Torella. This refreshingly delicious cocktail is created using solely organic ingredients. The drink includes an actual piece of honeycomb on the glass bottom, an organic vanilla sugared rim, and a perfect blend of Limoncello, vodka, lemon juice, and a hint of rosemary simple syrup. The cocktail is on the menu for all who visit the bar to enjoy.

Recipe: Honey Drop Martini

After enjoying the cocktail and spending time with some NYC Beekeepers, it was time to extract the honey. The hotel manager granted use of one of their kitchens to the beekeepers to ensure the quality of the honey extraction. It was quite remarkable to see just how much honey the little bees can create.

After sampling and discussing the various flavors that can occur in locally harvested honey (depending on where the bees travel and what flowers they snack on) we went to visit the hives. Their steady buzz could still be heard despite our urban surroundings. Standing only feet away from their wooden huts while they crawled and flew in and out was thrilling. They seemingly had no interest in us, however we moved quietly and carefully as to not frighten the thousands of bees, or disturb their hard work.

The evening concluded with a honey-themed tasting menu carefully paired with wines from Christie’s. Each item was artfully designed by Executive Chef Serge Devesa to include the use of honey from their resident bees.

The honey vinaigrette dressing was a perfect touch to mesclun greens, a pan-seared Foie Gras was finalized with a brown sugar, honey drizzle with a touch of lavender, and a roasted crispy duck breast was atop an Asian slaw with a honey soy glaze.

Recipe: Organic Salad With Candied Walnuts

Recipe: Pan-Seared Hudson Valley Foie Gras

To wrap up the menu, the chef sweetened things up with a honey and cinnamon apple tart, complete with honey chocolate sauce.

Many who reside or visit Manhattan may not think “the city that never sleeps” would be conducive to such a bee-friendly lifestyle. But thanks to the efforts of the team at the New York Barclay and NYCBeekeeping.org, delicious foods, cocktails, and an environmentally-friendly luxury hotel experience is precisely what all the buzz is about.

IF YOU GO: The InterContinental NY Barclay Hotel is located at 111 East 48th Street between Park and Lexington Avenues in New York City; Barclay Bar & Grill is open seven days a week, from 11:00am to 1:00am. Read more about the Barclay's sustainability projects.

Have no fear: how to tackle your local wine shop

Tue, 07 Aug 2012 05:00:44 -0400

Walking into a wine shop can be quite an intimidating experience.

It's no wonder with hundreds of bottles on the shelves with words you can hardly pronounce, let alone understand. Adding to the confusion are colorful labels with pictures of everything from castles and landscapes, to roosters and rabbits.

People tend to avoid the smaller shops due to fears of looking foolish while trying to find what you're looking for or over concerns about coming across cheap while trying not to spend a lot. But you may be missing out, as smaller wine purveyors often offer better service and have an abundance of local knowledge.

So, where do you start?

To make your wine shopping a bit less stressful, follow these tips and arrive confidant and prepared.

1. What are you in the mood to drink, and what’s the occasion?

You may feel as though you know nothing about wine, but you do know what you like. Start with what you know. Are you in the mood for red or white wine? Will you be pairing your wine with food or drinking it on its own? Will you be giving it as a gift? These will guide the salesperson in the right direction on where to start. Not into white wine, but you want something more refreshing? Ask about chillable red wines. In the mood for something a bit on the sweet side, but still want to serve it with food? A Riesling might do the trick. Having a grasp of what you personally enjoy, not just what the "wine experts" tell you, will help you find the perfect bottle to walk out with.

2. Know your budget, and feel comfortable speaking about it

A common misconception is that the more expensive a wine is, the better it is. There are many factors that go into a wine's pricing, and yes, quality does have a say in the price tag. But it does not tell the whole story. If you request help at a wine store, typically the first question is how much are you willing to spend. More often than not, shops will want to "up-sell" their wines, meaning they'll offer a wine that is more than what you want to spend. Stay firm and confident. There are exceptional wines in the $11-$15 range, in both red and white varietals. South America and Spain are scoring very highly among wine critics, and both regions export a wide array of wine available at a lower price point.

The next time you feel self-conscious about picking a wine from one of the lower shelves, feel confident to ask the sales associate what they think of some wines in that price range. It’s almost guaranteed they have tried almost all of them.

3. Take advantage of your phone’s camera

Have you been in a situation where you’re at a restaurant and you order a glass of Cabernet, and it's by far the best glass of Cab you’ve ever had? Unfortunately some wine lists don’t tell you all the details of the wines by the glass. Don't let that stop you. Ask the server to bring the actual bottle to the table and snap a picture of it with your phone. Create a mobile album of your favorite wines, and have it handy when you walk into a wine shop. You will also be pleasantly surprised to see that the price you paid at that restaurant for the single glass, might not be far off from what you’ll pay in a shop for the whole bottle.

Best end-of-the-world wine picks

Mon, 17 Dec 2012 10:40:28 -0500

Could the Mayan’s actually be right? As the clock ticks toward Dec. 21, 2012, people will be bracing for the end of the world --or at least finding a good excuse to party.

While you may not believe in the Mayan prophecy, your wish this week could be to try out an exquisite bottle of wine.

We asked the world's top winemakers and wine experts to share their choice of end-of-the-world wine. They may have expensive taste, but who needs to be thrifty at a time like this?

Rich Frank, former Disney executive and now owner of Frank Family Vineyards, says his pick would be a bottle of Schrader CCS 2007. “Fred Schrader is not only a great friend with an amazing joie de vivre; he also knows how to make mind-boggling good wine”.

Mind boggling indeed! With an average price of about $1,000 per bottle, this wine, which gets consistently high ratings, is something special -- and hard to get your hands on.

Peter Gago, chief winemaker at Penfolds, told us that he would go with the legendary 1900 Chateau Margaux. With a lofty price averaging around $23,500 per 750ml bottle, he surely will be living his last day to its fullest.

Gago added that he would make sure to have the 1928 Krug (which happens to also be the most expensive bottle of Champagne to ever sell at an auction -- $21,000) as a back-up, because, “hey, you just never know!”

Alessia Antinori, export manager and a winemaker for Marchesi Antinori, would spend her last moments drinking a 1982 Chateau Mouton Rothschild. “This is truly the greatest wine I’ve ever tasted” she added.

Tom Matthews, executive editor of Wine Spectator, and Antinori have similar taste, although he’d go for a different vintage -- the 1953 Chateau Mouton-Rothschild. “This is my birth year, from a winery whose owner, Baroness Philippine de Rothschild, is one of my mentors in the wine business. I’ve had the wine on several occasions, all of which remain as landmark memories. It would bring my whole life back in a happy flash.” He joyfully noted.

Mark Oldman, wine expert and author, was confident in his choice. “It would be the 1962 vintage of the French red Burgundy La Tâche from Domaine de la Romanée-Conti (average price around $12,000 per bottle). A generous collector last year shared with me a bottle of this pleasure potion, which, despite its half century of age, was vigorous and seductive, spinning off notes of molasses, Asian spices, and forest underbrush. Silky and remarkably persistent on the palate, it was a vinous Valhalla that astonishes the senses.”

Jeff Jenssen and Mike DeSimone, The World Wine Guys, had two very different views of how they would drink their last day away. DeSimone preferred a white wine -- a 2005 Corton Charlemagne --for his final day, perhaps paired with the perfect comfort food -- mac n’ cheese. Jenssen settled on a 1953 Gevrey Chambertin. Both range in the hundreds rather than thousands of dollars --in case your budget is feeling squeezed.

Glassware tips for holiday entertaining

Fri, 21 Dec 2012 05:00:35 -0500

This holiday season you're likely to present your guests with some wine and possibly a glass or two of bubbly. Whether serving red wine, white wine, or champagne, you don't need to be a wine snob to understand the importance of selecting the right type of glass.

Award winning authors Mike DeSimone and Jeff Jenssen are experts on wines from around the world and have traveled the globe educating others on wine etiquette, wine pairing and grape varietals.

They give us their tips on how to pick the right glass and why it matters. With these simple rules, you'll always know you can serve with confidence:

Sparkling

When it comes to sparkling wine, prosecco and champagne, you should always use a flute. A flute is typically on a longer stem and has a tall and narrow shape. This is meant to concentrate the liquid down the center of your tongue and accentuate the bubbles. For perfect bubbles on a budget, DeSimone and Jennsen suggest a sparkling from Chile, Undurraga Brut, which retails for under $15.

White

An appropriate white wine glass should be a bit wider than a flute, yet narrower than a red wine glass. White wine typically will not be as high in tannins as red, so there is no need for the glass to disperse the liquid as widely throughout your mouth- it too, concentrates the liquid more towards the center of your tongue. A great go-to white is a low-oak chardonnay, such as Tamaya from the Limari Valley in Chile, which is also a perfect accompaniment for lighter fare or dishes with a creamy sauce (retail $14).

Red

As a newcomer to the art of proper glassware, you can focus on one main tip when it comes to choosing a red wine glass (since there are many varieties). If it has a larger opening at the rim of the glass, and is typically rounder and fuller in size and shape, it will work perfectly. The idea is for the glass to disperse the red wine across your entire tongue. Red wines are much richer and full of tannins; a larger balloon glass will enable you to swirl the wine to aerate it and release the bouquet of aromas it is meant to display. Chilean reds can be rich and full of flavor, and the Santa Rita 120 is a hearty cabernet which pairs nicely with grilled meats (retail $11).

And while you might know a thing or two about which grape to pick, did you know wine also makes a great cocktail mixer? Here are two recipes DeSimone and Jenssen say can shake things up.

Santiago Sparkler

*Add 2-3 teaspoons (to taste) of blueberry puree to the bottom of a wine glass (you can be creative with glassware and go with a champagne flute or large wine glass) and top with sparkling wine. Share this easy and festive cocktail as guests arrive, or for a treat after a meal.

Pisco Sour

2 slices pineapple, diced

10 basil leaves

1/2 ounce simple syrup

Crushed ice

2 ounces Chilean Pisco

1 ounce ginger ale

Put the pineapple and basil in a highball glass. Add Simple syrup and stir/muddle gently. Add ice, then Pisco, and top with ginger ale.

Wine for the 4th: red, white and...blue?

Tue, 03 Jul 2012 10:00:15 -0400

We are all familiar with red and white wines, but how about blue?

Vineyards both large and small across the country are branching out from their traditional grape-based wines and looking towards other popular fruits, such as blueberries, to create wonderfully delicious beverages for all occasions.

“I’ve been a blueberry farmer since 1995," states Joe Keel, owner of Keel and Curley Winery in the Tampa Bay Area. “In 2003 we started our production of blueberry wines; I needed to do something with the extra crop, and wasn’t interested in making jellies or jams."

Varying climates across the nation allow for several different types of blueberry species to thrive.
Whether along the coastline, or towards central U.S., this super-fruit can be somewhat effortless to grow.

Keel and Curley Winery in Florida deems itself "The Napa Valley of the Tampa Bay Area." This Vineyard offers a variety of fruit-based wines with three variations on the blueberry theme. Their dry blueberry wine can act as the perfect accompaniment to brie and dried fruits, a semi-dry adaptation allows this wine to pair well with a nice stew, grilled meats and exotic cheeses, and a sweet version is said to be the perfect match for a backyard BBQ.

St. James Winery in Missouri, along with Alba Vineyard in New Jersey take pride in their abundant blueberry harvests, and both winemakers create flavorful and sweet dessert wines which are suggested to be served chilled as a post-dinner treat.

So why have blueberry wines recently become so popular in the eyes of both winemakers and consumers? “After people taste it, they are pleasantly surprised the quality isn’t much different than grape wines,” explained Keel. “It’s popularity has definitely increased, it gets better every year!”

Blueberries have become the "fruit of choice" by many winemakers looking to try something new because not only do blueberries behave a lot like grapes, don’t have to do anything special to process them. The alcohol content on many of these alternative fruit wines are also just as high as many grape wines, ranging from 10-14 percent alcohol by volume. And for those looking to test their skills at home, many websites also provide recipes to try making blueberry wine on your own.

There are even health benefits to this beverage, when consumed in moderation. Red, grape-based wine is frequently mentioned to have a beneficial amount of antioxidants. Earlier this year however, the University of Florida conducted a study that shows significantly higher levels of antioxidants in blueberry wine than in all of the white wines it was compared to, and also exhibited higher levels than 80 percent of the reds it was compared to.

So, no matter what your plans are or what you may be eating this July 4th, when you are deciding what should be your beverage of choice, stay patriotic and pick up a bottle of red, white, or even blue.