Albarino from Rias Baixas, Spain
We’re just a few weeks away from the start of picnic and BBQ season. And on a hot day, nothing is better than a good refreshing wine with grilled food. Albarino, a Spanish wine named for the grape used to make it, totally fits the bill.
Last month I had the pleasure of selecting South African wines for a reception and dinner for 170 guests. The Northeast Chapter of the Association for the Promotion of Tourism to Africa (APTA) held their members event at the Down Town Association in NYC. The guests included Americans and Africans from numerous countries, and they represented airlines, tour operators, vacation resorts, and more. I always enjoy making recommendations, discussing wines, and most of all watching the reactions of peeps who love what they’re sipping. This time I succeeded in making the SA-born attendees happy, as well as those less familiar with South African wine. MORE >>
Photo credit: A. Varfolomeyev
Spring is in the air and the flowers are in bloom. Over the weekend, I took a trip to the International Flower Show in Philadelphia. The Hawaiian theme was punctuated with lots of tropical settings, beachy scenes, outdoor patios and garden displays. Of course my favorite exhibit was a beach cabana for two, featuring a bottle of wine for sharing in the center. Somebody knows how to enjoy life! Hat’s off to MORE >>
One of the greatest gifts you can offer someone is to invite them into your home, prepare them a meal, and share your culture and life story with them. This is exactly why we adore culinary vacations. They provide a window into the kitchens and cultures of the world. This weekend I was fortunate to enjoy an Italian culinary adventure, right here in NYC, hosted by Antonello Losito and Chef Laura Giordano of Puglia’s Southern Visions Travel (SVT). The two visited New York on a North American tour to promote their vacation villas and cooking school called La Cucina at Gelso Bianco. The evening festivities included a cooking demonstration, dinner and wine pairing. Check out some of my pictures above.
Do you prefer any sweetness or a wine that’s more dry? This is often one of the questions I try to figure out early on when recommending wines. The responses usually range from “yes, a little sweet” to an emphatic “no, dry!” Then I know exactly where to begin helping them. Occasionally, however, I get a reply like “no, I hate a wine that dries my mouth out.” Oops…wrong answer.
A note to wine newbies out there, learning to use the word “dry” in reference to wine is critical. Get this one wrong and you’ll blow your cover. MORE >>
;
Hosting private wine tasting parties is a great way to learn about wine and have a memorable time. Last weekend I prepared a tasting for group of friends who wanted to kick off the holidays in style and broaden their wine horizons. I enjoyed picking out some fun sips according to various categories inspired by the evening’s host. Making our way through eight wines, while having “seconds” and “thirds” along the way, made for hilarious conversations and a fabulous time. Here’s what we served:
Image credit: shutterstock
It’s been ages since my last post…my apologies, but sometimes life is unpredictable. However, I never stop sipping and thinking about fun wine stories to share. This post is the first in a series getting to the heart what this blog is about…enjoying music and wine. Quite often they are consumed together. And based on our appreciation of one, we can learn more about the other. So, starting from the familiar turf of music, here’s my breakdown of wine in music terms.
Last weekend I took a train ride upstate to attend the Hudson Valley Wine and Food Festival. It was such a fun day and full of surprises.
Fave Finds… MORE >>
Photo Credit: tableatny via Flickr creative commons
This post is dedicated to Alain, who asked me to suggest some “soft wines for beginners.” Although he’s not much of an alcohol drinker, he would like to enjoy a bottle with his wife from time to time. He also said, “it doesn’t have to be sweet.” With this in mind, I’ve set out to try to offer a few suggestions.
Most newbies are not expecting to sniff a wine and detect “mushrooms, barnyard, horse sweat, wet leaves, wet wool, tar, tobacco, leather, rubber, cured meat” or many other vegetal and animal aromas that might exist in developing and aging wines. That’s okay. In time, an appreciation for a gamut of tastes and smells may come. Developing your wine palate is just like developing your taste for cheese. MORE >>
Photo credit: Andy Melton, via Creative Commons to Wikimedia
As the entire Eastern seaboard is hunkered down for Hurricane Irene, I can’t help but start to worry about all those poor little grapes hanging out on the vines. Being a New Yorker, my heart particularly goes out to the 40+ fantastic Long Island vineyards, which are situated on the tail end of the island, and on the path of the storm. At this late stage in the growing season, too much rain is bad news for wine grapes. And this storm is proving to be a hard hitter. MORE >>