Professor Wine

I don't like titles just because it holds you accountable for something more important.  But this title is funny to me. Not funny in a joking way, but funny how life's road twists and turns and then you find yourself as an adjunct professor at a local college teaching students about wine, beer, etc.  It's even funnier when my friends call me up during this holiday season and say, "so what's new? Still stocking wine bottles on shelves?"

"Yeah still stocking. Oh, I'm teaching at a local college.  They call me Professor.  And you're still doing what with your master's degree?"

That's funny...  Never underestimate us bottom feeders, right Teddy Boy?

Any event...it's always a learning experience at any and all stages in life.  My 10 year old who is only allowed to smell the wine can only relate it to so many things like say rootbeer, strawberries, oranges, blueberries, Cheerios etc.  My original WINE101 grads are all 30's and up to 60 year olds, think about what they can relate to in their worldly travels, experiences and tastes.   Now, take a group of 20 something college students and imagine what and how they can relate the smells and tastes of wine to.  It's all a learning experience.  The hardest part for me with this class is grading them.  How do you grade someone when wine is so subjective?  Needless to say its all about participation. If you come to class and at the very least engage in discussion about what you are smelling, tasting, etc then you're doing it right.  As we begin to wrap up this semester, some of my students were unhappy with their participation grade and requested extra credit work.  Here was my email response along with my extra credit suggestion...

"This goes out to everyone since someone made mention of it, so here's a freebie for those who want to take advantage of it.  In return, if the assignment meets my criteria and standards then I will give you a perfect "10" for class participation.
With Turkey Day around the corner, much preparations go into the holiday festivities including the beverage selections.  You all will be part of that since you are all wine/beer aficionados.  You will demonstrate what you have learned in this class and put it to use.  Impress your family, friends and make your professor proud.
#1. Pick out a wine/craft beer either by yourself or with  family member.  YOU pick this item out, not your family member.  With what you learned in class, figure out what beverage will compliment your traditional holiday meal.
#2. Take a picture of the bottle on your holiday table next to the food.  This is just proof that you did not just copy and paste something from the internet.
#3. Write a brief description of the wine/craft beer which should include:
        A) name of wine/beer and style/varietal and vintage...some crAft beers have vintages on them 
        B) where it's from including regions, AVA, DOCG, AOC, DO, ETC for wines....beer will just be where it's from
        C) very brief history of the brewery or vineyard
#4 tasting notes...break this down into 5 parts, in paragraph form NOT TASTING NOTE FORMS! 4 "S" format
        A) SEE/SWIRL..when you pour into your glass what color, clarity, hazy, etc
        B) SMELL.....self explanatory
        C) SIP...take a sip and tell me what your tasting including the start and finish.  Take a second sip this time with food and describe how it              compliments what you are eating
        D) SAVOR....describe what the after taste is or what we call the finish
        E) FINAL THOUGHTS 
That's it...put what you learned in class into this.  Do NOT copy and paste some critics notes into this.  I read and review about 100 critics comments a week so I'll SMELL someone else's work a mile away.  This is all YOUR thoughts, ideas, suggestions and heart.  There's no right or wrong but there is garbage. To say, "I liked this wine/beer with my turkey and mashed potatoes because it went good and I liked it so I would drink more because it tasted good...." isn't going to go over well.
This is easy and fun.  Ask your family and guests what they liked about it and take mental notes.  You'll learn from their comments as well. Impress people with what you learned.  You'll surprise yourself with how much you know once you put that knowledge to practical use.
Remember, this shouldn't be or feel like work.  This should be fun.  Involve your family and friends."

Was that easy?  Was I too harsh?  I only wish my college work was like this although some of my classes were like this.

As of the Sunday after Thanksgiving, one student has taken advantage of this easy project.  She sent me a text with a picture if the beverages her family chose to accompany the Thanksgiving festivities and again let me reiterate that this job is a constant learning experience where sometimes teacher becomes student.

Here are her beverage choices, keep in mind that her family is not a wine drinking family, so she went the craft beer route...

Beer of choice for Thanksgiving...

Shipyard's Pumpkinhead Ale

Very fitting

Wine of choice

Rosé Sangria

Again, sometimes the teacher becomes the student and this pairing made me think on how it might actually fucking work!!  If you're pouring Beaujolais Noveau, Rieslings, etc then why not Sangria?  Sometimes the ridiculous is so obvious!  Fruit component, dry finish, light bodied...family FUN!! Winning!

Dessert Beverage

Fruit Punch Jell-O shots

????

I asked for an invitation to next year's Thanksgiving. She'll probably get an "A" for creativity, thinking outside of the box and effort.

The learning never ends!!

Thanksgiving Wine Picks, If we Must

 

It's that time of year where we frantically try to pair something with the bird.  And with all of that, inevitably some critic or wine snob has the be all to end all of wine pairings that will revolutionize the Turkey Day festivities.  Stop right there!  Mistake number one.  Unless turkey is all you eat on Thanksgiving, you have an entire array of other dishes to consider that go along with that.  Why just pigeon hole your wine selection to matching just the turkey? 

It's not rocket science, it's just wine.  My rule is drink what you enjoy instead of putting so much pressure on yourself to impress everyone else.  But, if we must have suggestions and recommendations then let's give it a whirl.  Again, whatever you enjoy then that's what you should pour, but for sake of argument these are my picks and my opinions.  I'm steering away from Pinot Noir just because that's the safety net everyone uses when they don't know or don't want to experiment.

Wine #1...Anna de Codorniu Rose Cava from Spain.

What? Sparkling wine from Spain is known as Cava which is made in similar fashion to French Champagne, but 50% of Champagne's price tag. This particular Cava is a blend of 70% Pinot Noir and 30% Chardonnay (same grapes used to make Champagne, shhh!)

Why?...BUBBLES!  Bubbles make flavors in food POP!  Not to mention this particular Rose Cava has a tiny fruit component that will compliment a dry turkey, cross over into the stuffing, match up the canned cranberry sauce and then tackle a cheese cake.  ONLY $10

 WINE #2...Ravines Dry Riesling

What?  The Finger Lakes region of upstate New York is making killer Alsace/German style whites and fantastic French inspired Cabernet Franc.

Why?  Finger Lakes Riesling is a terrific balance of fruit (not sweet) and dry as opposed to that fruit cocktail syrupy juice found in California Rieslings which are too cloying for me and in my opinion and my opinion only are way overboard for Thanksgiving.  You want a fruit component with the festivities not a bone dry white.

WINE #3 Tilenus Mencia
What?  The region of Biezo, Spain is one of those hidden gems turning out great quality affordable wines.  Their main red grape is called Mencia which is similar to Cabernet Franc from the Loire Valley of France.
Why? I'm going with this versatile red because yes there is a slight fruit character to it, but it has beautiful floral flavors of lilac, lavender that will balance with the savory flavors of stuffing, herb roasted chicken, etc.  It's not as terroir driven (there's a Jeopardy question there) as a Loire Cab Franc but in this case I'm not looking for minerality or earthy flavors.  ONLY $10

WINE #5 Cave Saint Desirat Cotes du Rhone Villages
What?  The Rhone Valley of France is home to a bevy of off the beaten path grapes such as Mourvedre, Syrah (not Shiraz), Grenache, Cinsault and Carignan to name just a few.  Spicy fruit with cinnamon and clove balanced off with just enough earth tones to not make them a jelly jar bomb, but not necessarily a barn yard forest floor.
Why? Again, let's go back to the concept that you should focus on the entire meal being served and not just the bird.  With that, you have an entire array of flavors so I give you a wine made up of several flavors that will match.  This particular red is coming from Cotes du Rhone Villages which is a notch up from a regular CDR and at $10 worth the try.

BEER#1 Sin Cider Newton Pippin Hard Cider
This maybe a new concept to some, but beer actually pairs very nice with food, again BUBBLES and low alcohol.  This year has seen an influx in hard ciders.  You may have had Woodchuck or Angry Orchards, but these are slightly different.  These ciders drink like wine as opposed to fizzy yellow beer (cider).  I'm going with this choice thinking that between stuffing, bird, mashed potatoes, sweet potatoes and such that this will play off those savory flavors.  This particular cider is not too sweet and finishes dry.  If you can find the cherry cider then that would be a terrifc match with the turkey and trimmings.  This isn't a strange concept if you think back to history.  The pilgrims drank beer and most likely fermented ciders.

Experimentation should be the name of the game.  Actually, enjoying the company of family, friends at the holiday dinner table should be the main focus.  All this worrying about being so particular and accurate with pairings is too much. Drink what you like.  If it's a jug of Paisano then so be it just give me a heads up so I can BYOB!

Cheers and Happy Thanksgiving!

F U 2 Cancer Benefit Wine Class 11/21

Last night's class was an absolute blast!  I get excited to hear enthusiastic questions, inquires from people that may have not have asked in a different setting.  Hey people, It's just wine.  Who's gonna tell YOU differently if that's what you're tasting or smelling.  I can't repeat that last sentences enough.  

Ok, let's start planning our next class to help our friend Mike who continues his battle with Stage 4 cancer.  The week before thanksgiving also happens to be the 9 year anniversary for our favorite wine shop in New Haven, Grand Vin Fine Wines.  So, to help them kick off the celebration we're going to have a Spanish cheese and wine class!! November 21st, class begins at 6:30pm and is limited to 10 people.  $30/person or $50/couple.  RSVP ME SOON! All proceeds from this and every November class goes to help Mike kick the hell outta this disease!  Wine brings people together for all sorts of reasons.  Know that you are doing something great for someone all while learning about wine.

See you at class!

Breckenridge Brewing Beer & Cheese Class

For the entire month of November, we will be donating all proceeds from each class to a friend of mine who is battling Stage 4 Cancer at the young age of 39 years old.  For more info on Mike follow this link

http://www.donationto.com/michael-gallipoli. 

Each Thursday night in November we will be working with our friends at Grand Vin Fine Wines, http://www.grandvinonline.com/ , to bring people together through wine to help another human being and his family battle this.

I was starting to think about it and I felt that I was leaving some people out.  I've heard rumors, maybe myths and folklore that some people don't drink wine.  Imagine that.  Some people prefer the aromatic indulgence of hops, barley and malt.  Hey, I'm a beer guy also.  I'm not going to go out there and say I'm the biggest craft beer, hop head out on the scene since that would be insulting to those aficionados.  I DO NOT drink the fizzy yellow stuff.  I like anything with flavor and character.  Something that sets the mood for my taste buds and gets them talking.  A great farmhouse Saison with some triple creme brie, a nice Porter on a cold night ...HMMM!  That's what I go for and I know that there's many who also enjoy this.  I have many friends in the beer field.  Some brewers, sales people, brewery reps...all I consider my ambassadors, my Yoda's in the craft beer world. 

On November 30th, we're bringing in one of those guys, my friend and sales rep from Craft Beer Guild of CT Ryan.  He'll walk you through the brews of Breckenridge Brewery http://www.breckbrew.com/

While I try to nail the cheese pairings.  On a side note, if you've never paired cheese with beer you are truly missing out.  The bubbles combined with the cheese makes the flavors explode!

The class is $20/person, limited to 12 people due to size.  Class begins at 4PM at Grand Vin Fine Wines of New Haven 28 E. Grand Ave

 This also makes a great holiday gift to someone, so if you are thinking that you already know 10-12 people that would love the whole room to yourselves then contact me ASAP before 11/18.  Proceeds from this and every November class go directly to Mike and his family to offset the costs associated with his treatment especially since he can no longer work while undergoing treatment.

Let's face it, after Black Friday and the chaos of the malls everywhere it will be nice to sit, relax with some friends and have a sampling of some fine ass craft brews while knowing that you are helping out another human being.  

Bring some friends or make some new ones!

Email me at 

wineschool101@gmail.com

by 11/18.

I cannot accommodate walk ins due to room size. However, if you would like to plan a similar event, please contact me to discuss dates, topics and the endless possibilities we can do!

 

Pumpkin Beer Time

I'm a little late with this post since its the end of September and stores already have their Christmas decorations and merchandise up.  Depressing!! So with that logic it must means that Fall and Pumpkin ales come out in 100 degree August to be sold out prior to Halloween in time for Spring ales right?  

Ok on to this pumpkin beer review while its still relevant.  Rosemary's Baby is a new pumpkin entry from a local Connecticut brewery out of Stratford called Two Roads, http://www.tworoadsbrewing.com/door.php?return=/&e=3600

The beer is aged in rum barrels which I'm assuming drives up the desire to acquire it that and a limited supply.  In any event, if you've had the Innis & Gunn Ale Aged in Rum Barrels than this will be very similar in taste.  Imagine taking a Newcastle Brown Ale, Innis&Gunn Rum and add a dash of Spice Island pumpkin spice and whammo you've got something close to the Rosemary's Baby.  I love this beer's easy drink ability, it's smooth transition and balance from mild hops to pumpkin spice.  The rum notes are faintly detectable.  Considering the timing of this beer's release so early in the season, it was not as heavy bodied as so many others in this category making for a nice session beer to drink as summer fades away.

Buy it if you can find it. Do yourself a favor and visit the brewery!  Gotta support the local guys!

Wine Class 2013 Fall Semester

With the little ones returning, how about taking a class or two for yourself??  What if that class was about wine?  Starting October 1st, WINE 101 is moving out of the church hall and moving onto 1012 State St New Haven to Chestnut Fine Foods for our monthly wine education series.  This year's twist???  We will be blind tasting!!! Muahahahaha!!! Everything you learned in the 101 series about wine and utilizing all of the 5 S's will be put to the test.  This class will be limited to 20 people, $30/person or $50/couple, so email me with reservations soon!  Light nosh of artisan cheeses, fresh fruit, fresh baguette will be provided by ChestnutFood.  Email me at wineschool101@gmail.com

Starting October 3rd, we're going back to the ABC's of wine tasting.  We'll learn the 5 S's of wine tasting while walking through varietals, regions, explaining terroir.  What?? For those that think Biurgundy wine is a big glass jug or Chianti is a grape then this is the class to start your wine adventures!!!  We will be stationed at Grand Vin Fine Wines at 28 E. Grand Ave in New Haven, CT every Thursday starting at 6:30! Price is $30/person or $50/couple.  Space is limited to 15 people so call very soon!  Email me at wineschool101@gmail.com or the store at benny@grandvinonline.com soon!

See you all in class!!

Celebrity Vino Part Deux

Ok, I must admit I fell for this sceme once again.  The timing was just right with the warmer weather and the start of Rosé season so I caved.  I had some help though.  One of my former employees, an older gentleman who is more versed in French wine than I, acted like my dealer.  

 This wine!!!  A Brad Pitt/Jolie attempt...I wasn't falling for this, but my little Hobbit friend said it was in fact very good.  This guy wouldn't go near anything with a celeb endorsement EVER!  It's not him. The actual vineyard, Chateau Miraval in Provence,behind the wine was the key factor in this creation for Branjiolina.

The power couple uses the chateau, which dates back to the 14th century, as their summer home and operates the vineyards on their estate. To make their wines, they teamed up with the Perrin family, one of the most famous winemakers in France.

It's not bad.  The hefty $22 price tag keeps me from saying that this is the absolute best Provence Rose I've ever had.  It's very classic textbook Rose with minerality and a hint of ocean air on the palate.  I can't poo poo this wine no way around it.  I've had others at the $15 point that were as good.

  Try it and save the beautiful bottle for use as an olive oil carafe.  I can talk myself into justifying the price tag with the fact that Perrin is a great and respected wine producer.  I can also see myself buying a few of these bottles just so I can infuse olive oils in them for gifts this holiday season.  Weird on how that train of thought comes into play, but what's an Italian guy without his EVOO?

Ok so Brad & Angie get a thumbs up, that's it.  I'm still not convinced enough to try Dave Mathew's or Train's wine never mind AC/DC or Drew Barrymore's...but I'm still a diehard Maynard Arizona wine fan. \m/ rock on \m/ and try try try!! Get outta your comfort zone!  Life is too short to drink the same Kendall Jackson Chard all the time!

Summer Wine School 2

Last night was one of those epic wine nights where you see people truly understand and share the vision of what wine is all about.

"Students" of mine (really just good friends, but last night they were wine students) once again opened their house for what's becoming an annual event.  

The Wine101 Summer School class has turned into one of the best examples of what I initially set out to accomplish.  A gathering of good friends sharing great wines and food.  Most of all, people who otherwise would never have tried certain wines walk away with a greater appreciation of grapes they never knew about.  Without being an arrogant know it all wine snob, you express instead of dictate what you are experiencing when tasting the wine.  People get it when they feel they are not being challenged, preached to or talked down to.  To see the look in a person's face as they have that "eureka" moment is priceless!  When you say "this wine has a ton of minerality" and someone else says softly as to not be embarrassed "this taste like Perrier water with a touch of lemon peel" and you say "YES!!!  Tell everyone what you just said because you understand it!!" Then 40 people start sniffing, swirling and tasting then come to the same conclusion with additional descriptions.  It's magic.  At that moment your instantly surrounded by a group of wine critics comparing and contrasting each others notes over chocolate covered strawberries and homemade Friselli.

For last night's class, I brought a guest speaker to embody what Spanish wines are all about.  The two of us, working much more like an Abbott & Costello act, take a virtual walking tour of Rioja while sitting on a deck in East Haven, CT.  My guest is originally from Galicia Spain.  You are not only getting info on the wine itself, but also get an insight to what it was like growing up there on a farm near the ocean, eating the foods that complimented the wine, etc.  

The class primarily focused on wines from Rioja starting off with a Rosé made up of 100% Tempranillo.  We then moved on to 2 whites both different is style but sharing similar grapes to showcase what oak can do to a wine.

Onto the reds, we walked everyone through the different stages of Rioja from Joven to Gran Reserva.  

Even though Spanish wines are on a tremendous hot streak, it's still not something people would commonly grab in a store when compared to Cab or Pinot Noir or especially Chard or Pinot Grigio.  To hear someone exclaim that they would rather drink Macabeo over Pinot Grigio or buy a red Rioja vs. Cabernet is eye opening.  Makes you feel like you did your job.

Nights like that make me truly love this business we are in and the joy it brings.  I'll say it again, wine creates great memories with friends. 

Domaine de Paris 2012 Cotes de Provence Rose

Very disappointed in this Provence Rose.  Flat, no characteristic, bone dry, no fruit on the nose or palate.  Ok let's rephrase this...at this time and with this meal the wine isn't working for me. It is very terrior driven. You do get a little ocean/beach scent on the nose and brininess on the palate with a touch of limestone minerality, but nothing that lingers too long on either.  Definitely forgettable, but at only $15 it's not a huge loss.  I've had Rose from Loire at $8 that drink better than this. Wolffer's Rose outta Long Island drinks 100% better than this.  But the summer season is young and we have plenty of Rosé to conquer.  Thank goodness the Mesculin salad with roasted pork and shaved aged cheddar is served along side this.  The other white meat with greens prevails!!  Cheers!

 

Celebrity Wines

I've never been one to go run out and buy a product just because a celebrity endorses it. I drank Gatorade and wore Nikes because they felt good not because I wanted to be like Mike.
Now a days it seems that the wine industry is attracting more star power with the likes of Drew Barrymore, Emilo Esteves (thank God Charlie isn't working there), bands such as Train, Queensryche and more buying up land or partnering with actual winemakers and or vineyards.
About 6 years ago, I read in Wine Spectator magazine that Maynard J Keenan from the bands Tool and A Perfect Circle was starting his own vineyard in of all places Arizona. Craziness, but oh so intriguing. Again I'm not much for celebrity products especially in the wine industry. But the idea that this rock star was undertaking this project in of all places Arizona caught my interest. How good could it be but above that how serious can he be. I delved into some more research. Saw a few online interviews and read a crap load of articles. How bad can the stuff be? I found an online store that sold the wines here on the east coast so I placed an order for a few bottles. Upon arrival, excitement and nerves set in. What if it completely sucks? After all this stuff was not cheap by any means at $30 to $50 a bottle. My boss who is very skeptical of anything outside of California and Italy laughed at me.
Opening the first bottle of the 2007 Caduceus Primer Paso, a blend of Syrah and Malvasia, it was like a thick piece of velvet ! Again, the boss is intrigued but doubting. Wine Spectator eventually scores it a 91. Not bad at all.
On an evening out to dinner with my boss and coworker I b g another bottle, this time the 2006 Caduceus Naga a pseudo Brunello style big red. Without telling anyone what it was, the boss takes a sip and says "What's that? Is that a Brunello?" No it's from Arizona, actually the grapes at the time are sourced from California. He was fooled!
I was hooked on the wine not because I'm the biggest Tool fan in the world but I believed what this guy was doing out there. Instead of using his star power to just market the brand, he was working the vineyard, picking and planting, bottling, racking, e .
Then the movie/documentary came out, "Blood Into Wine" where you could see what he was doing. Then the shot hit the fan and his legions of groupies wanted the wines.
I had the very fortunate opportunity to meet Eric Glomski, winemaker and Maynard's partner, and host a wine dinner in Connecticut with him. Great guy with a great philosophy and attitude in creating wine in an area not known for it. That summer I got the opportunity to attend a concert in NYC and host a back stage wine tasting for about 50 to 60 A Perfect Circle fans. To much of their dismay, I was not as big of a fan of Maynard's music. The look of horror and comments I got!! In turn I asked everyone, " would you be drinking and buyin this wine if it wasn't his? No! So I'm the reverse of you all. I enjoy and respect what he is doing out in Arizona with creating an entire industry and economy based around wine and I like his music." I earn some respect and understanding. Maynard comes out with inconspicuously and everyone is silent and start struck. I have to admit I was as well.
I stand behind the wines because yes the wines are good despite what a lot of critics and wine snobs say. I believe in what Maynard is trying to accomplish out there and respect his opinions and direction. I wasn't here when the first vines were planted in California, but I feel like I'm witnessing the beginning of another region on the cusp of being a recognized wine producing area...and the wines are damn good if you can get them.

Revisiting A 2001 Priorat

Every Saturday this year, I walk around my store and find the most obscure old bottle I can to pop open for sample. It's a good chance to see how the wine has progressed or declined since I initially bought it. Tonight's pick was a 2001 wine from the Priorat region of Spain known for their Rhone style like red blends. Something this old you know is going to throw some sediment so it's a great idea to stand it up gently to let it settle.
Once I uncork this beauty and get it into a glass, the alcohol is still dominant on the nose, but that soon dissipates over the next 10 minutes to bring out this very floral bouquet of a field of lavender. Upon first sip you get a lot of earthy mushroom, mid palate is that jammy fruit and then the spicy finish follows. Those flavors change drastically over the next 2 hours with each pour. At one point the nose changed into something that resembled a reduction sauce of high grade Balsamic from Modena.
Color was that dark crimson red but when you held the glass at an angle and up to the light you could see that faint brown edge. This was 80% Carinena & 20% Garnacha. Still showing great for 12 years old but it's time is inevitably coming to a close. I would definitely grab a bottle of this for the next dinner party and wow your guests...they'll think you pulled this outta your cellar for the occasion. More importantly you all can see how the flavor profile changes over the course of the meal. At $50-$60 a bottle it's definitely not an everyday wine to be opening. Parker rated it 95 points if that helps make the decision for you. I'm a huge fan of wines from Priorat for their similarities to French Rhone blends. Usually bottles range from good at $20 to spectacular at $75-$100.