2 Easter Wines That Out-Do Them All

EasterWines

The best part about Easter is that no matter when it actually falls on the calendar, it beckons and embraces Spring. It is a time to open the windows, set your table with bright colors, and pull the gang out of hibernation for a festive get-together. The wines you choose, naturally, must rise to this occasion; they must meet their match and over-deliver on the fresh and delight-ing scale! If you choose to serve the "traditional" Easter Ham, leg of Lamb, Sunday brunch, or none of the above - we have the answer for both a red and white selection. In fact, these two slam-dunk wines out do them all - and not just on a 'normal' assessment scale either (read: bouquet, flavor, and texture). Oh, no. The best part is that these wines are virtually unknown entities. Your guests (or your host and their guests) will simply be left to sip and enjoy a serious Ah-ha! sample, likely interrupting all other conversation with their delighted revelation and subsequent inquiries about what magic could possibly be before them. Here we go!

Verus Dry Furmint ~ Slovenia

A guest at a recent Pour Favor tasting said that he is more "judgmental" of whites than reds - for him they have a greater risk of disappointment and need to offer something particularly intriguing on the nose to capture his interest and then follow through on the palate. While our own team can agree or disagree with such sentiment, the point is very well taken. This is not an uncommon feeling. Fortunately we have the remedy this Easter: the Verus Dry Furmint will get you fully on board the white wine bandwagon - or absolutely blow you away, if you are already a white wine aficionado!

Here was our play-by-play reaction during our last encounter with this gorgeous, expressive wine:

A touch of smokey petrol leads way to chalk and talc, clean earth - wow, like spring rain on gravel; kind of ocean-spray minerality; no - it's the aftermath of a monsoon! Fresh rain and wet earth, stones and cut grass - and that's just the nose! [Insert Taste...] Wow, the palate is just as bright - I'm getting white peach and a kiwi note with a lot of mouthwatering Granny Smith apple; but all of the dimension from the nose is playing out, too. And, nice, the finish has a really great bite of scallion, too."

And those, friend, are the notes of a woman in love! Such complexity, freshness and familiar notes are more rare than they are regular (good news/bad). Generally speaking, this extraordinary dry white sets a very high bar; but the acidity, weight and dynamic flavor composition are just what we're looking for when it comes time to gather friends for a meal - and in this case, are the makings for a fabulous springtime Easter fest!

Of course, don't get distracted - remember we also promised you lesser-known finds for this great feast... so note that this white takes you to Slovenia! Arguably the only reason the world doesn't yet know Slovenian wines is political. They have, however, been making wines there since before the Romans even got a whiff of the idea. Exploring the Verus Dry Furmint is both a wine lover's and a nature lover's dream. Enjoy!

Domaine Skouras Aghiorgitiko ~ Peloponese

While great white wines (clearly) more than just tickle our fancy, there are equally great reds to behold! And we believe every good host should offer both a "House White" and a "House Red" selection for all to explore at any given meal, let alone a feast. As such, we take you and your guests next to another historic producing region: Peloponese, Greece!

Here Aghiorgitiko (Eye-Oh-Reet-EeK-O (say it fast)) is the flagship red varietal - and Skouras makes a charming, yet enjoyably complex example. An oh-so-slightly lighter-bodied red wine, St. George (aka Aghiorgitiko) wines can deliver a subtle, Old World earthy twist on the more familiar. Skouras respects and nurses this natural tendency, gingerly oaking the wine simply to add texture, and not to detract from the red fruits and other nuances therein. Yes, this is a wine that easily reminds the palate of the incredible, French Pinot Noirs hailing from Burgundy.  Subtle herbs and dried earth notes glide across the palate in a smooth, sultry rush of flavor. Incredibly versatile, this is a wine that just gets started at Easter, but will consistently impress and delight you through Thanksgiving!

It's just too fun to get back on the swing set, kick your legs up in the air and take a ride down the slide. Our sandbox is your sandbox! Embrace this opportunity to out do them all. Cheers!

Apply the Rule of 3 to discover Food/Wine Pairings you will relish

We recently taught a wine seminar at Harvard University celebrating the Art of Food/Wine Pairings. Our muse? West Coast Wines! California, Washington and Oregon were all gainfully represented.

The red wines we shared we shared with Harvard students during a recent Wine Seminar we taught.

It was not lost on us that the underlying vinous theme focused on wines from a part of the world that is quite large and quite diverse; it's a culinary Choose Your Own Adventure. And so the food pairing principle "if it grows together it goes together" is, quite simply, harder to exemplify. Not to worry!

If you cannot at least start out PAIRING BY PLACE and, therefore, tapping into the local cuisine which blossoms naturally with wines grown in a particular region, then you must make a go of it by applying one of these principles to achieve a balanced, complementary, aw-eliciting experience:

PAIR TO COMPARE.

Consider the Weight of the dish* (usually taking into consideration how it is prepared (e.g. steamed vs. grilled vs. roasted) and if it is dressed in a rich sauce or just a squeeze of lemon). You'll want the weight of the wine to match the weight of the dish.

Consider also the Acidity in the dish. Is the dish bright? Does your mouth water at the thought of it (like the thought of grapefruit, tomato sauce or dill pickles)? If it is a high acid dish, you'll want a high acid wine.

Next, consider the 'Meatiness' of it. Is the bold factor dialed all the way up? Whether it is a hearty vegetarian dish like sauteed portabellas and eggplant, or roast lamb and potatoes, the more savory the dish the more tannin-loving (aka how dry your tongue feels after you swallow) it will be. High tannin/very dry wines marry perfectly with hearty, "meaty" fare.

Last, what about Sweetness? BBQ sauce is Zinfandel-loving because Zin tends to be bold, bursting with ripe and/or dried fruits. While the wine may be vinified dry, the flavor experience from all that fruit complements the sweetness of the BBQ sauce.

PAIR TO CONTRAST.

Alternatively you'll want to create balance by contrasting what's on your plate - and nothing is truer than when you are faced with a particularly Salty dish! Fried foods, often Chinese fare and meats like Ham or charcuterie tend to be saltier and require a wine with a sweeter or more fruit-forward composition to create a harmonious palate experience.

While these principles are sure to get you started, there's something awesome to be said for the exploration itself, for figuring out how flavors jive - for finding out the hard way, and if you're lucky, for finding out the optimal way. Each revelation is a win in itself - inspiration promotes celebration (and keeping at it)! So most important, HAVE FUN on the journey.

 *   By "dish" we don't just mean the protein on the plate! Consider the sides as well (sometimes they are more interesting and fun to pair off of), or what components you want on your fork - the 'bite' in its entirety.

3 Easy Ways to Hit the Bull's Eye this Valentine's Day

Despite the intent of the day, you likely agree there is some stress associated with February 14th. Even if you, like us, are inclined to celebrate love everyday, social norms have created a bit of hoopla around Valentine's Day itself. The good news is wine can ALWAYS be to the rescue in such situations. Here are three easy ways to get it right this year!  

1.  Your relationship is personal, so GET PERSONAL.

Lambrusco

Take a page out of the Pour Favor book - while any wine will be a nice gesture,  if you take the time to make your selection personal you're bound to hit it out of the park. You know, select a nice bottle from France to remind your sweetheart of the killer time you spent together along the Riviera back when you were "kids". If you're stumped, EMAIL US to get advice!

2.   Selecting something new for your person shows how much you invested in making the gift special, so GET CREATIVE.

In this case, we're managing the heavy-lifting as far as creativity goes. BUY LAMBRUSCO. What says love more so than a wine that is oh-so-slightly frizzante (bubbly-ish), pink, and pairs with meat?? Lambrusco (Lamb-Brew-SkO) is a delightful Italian wine phenomenon you may be familiar with in ways we don't want you to be (aka it has a reputation from days of yore we're happier you leave in the past, you know, with the yore). In this day and age what's being imported (at last!) is the ANSWER TO YOUR PRAYERS. Slightly rustic, yet vibrant and lively, lovely, and DRY yet fruit-forward (in ways that only serve to 'cut through the fat' of the cheese and charcuterie plate you were smart to also have prepared for your V-day "in"), there are two in particular we know you AND your sweetheart will adore: Cantina della Volta and Podere Il Saliceto. Either (or both!) of these two wines is likely to surprise and delight you - and all the while you'll get props for being that loveable out-of-the-chocolate-box thinker that you are!

3.   Valentine's Day is just one day, so instead, MAKE IT LAST.

If you're reading this post it is because you're already interested in wine. Check! So... if you and yours thrive in a crowd and want to enjoy a whirlwind experience exploring dozens of wines, take the show on the road! Head downtown to the Boston Wine Expo this weekend (TIP: Buy your tickets in advance and have a plan before you embark!). If you prefer a more custom experience, plan a tasting at home or a date with us and we'll be sure you find WINE YOU CAN BOTH GET EXCITED ABOUT. It's the gift that keeps on giving!

It's not hard to play Cupid this year. Simply embrace the opportunity - we know you will heart us for it!

The Truth About Kosher Wine

"There is no kosher taste, except Manischewitz," Jeff Morgan, principal and kosher vintner at Covenant joked last week. Jeff was in-town from his now native California to speak at a VERY rare seminar focused exclusively on kosher wines (thank you Elie Wiesel Center for Judaic Studies at Boston University!)

c/o Tara Jones Photography

Kosher wines are arguably the least understood "category" of wine. Non-Jews are intimidated by it, not wanting to bring the wrong thing to a dinner/party. Meanwhile, practicing Jews are often afraid of two things: the aforementioned Manischewitz from their childhood (Concord grapes just aren't awesome for wine production...); and the price of decent/good kosher wine (rightfully so). Many wine retailers have a hard time helping, most only battening down the hatches a few times a year around the "big" Jewish holidays in the fall and Passover in the spring. And, in their defense, since kosher wine isn't an "every wine consumer" category, or an all-year round "necessity," there isn't the same demand as, say, for California Cab or Bordeaux wine.

So imagine the shock wave that went around the room when Jeff started last week's seminar with this statement:

"ALL WINE IS KOSHER [pause] because all wine is HOLY."

Pause (again) for audience reaction....

Amen!Certainly all wine lovers (religious or not) can agree on that one, right?

But, of course and unfortunately, that's oversimplifying a bit. What sets Kosher wine apart from others is why we had all convened - to hear the truth about kosher wine, maybe learn a trick or two. Turns out it is both a super simple, and dramatically impactful answer: who is handling the wine. Because who handles the wine, from crush to bottling is the key - and it must only be Sabbath-observing Jews. This means you and your winery staff have to get the nod from a Rabbi. (Grapes on the vine aren't yet wine, so your field team can be whoever you choose.)

The Wines

Of course, you may very well have to close up shop in the middle of harvest to observe the fall holy days. And Sundays are a no-go, too.

Oy vey.

So yes, it very well may take an act of God to produce a great wine in any given year - but that's a reality all wine producers face all year long for various reasons.

Naturally, you're now wondering about that whole Mevushal thing. Yeah, that's still legit. If a wine is Mevushal (look for the certification on the label) then a NON-observant Jew can handle the wine once it has been bottled. Today a little process called flash pasteurization (essentially heating up the wine or "cooking" it) gives it universal street cred so anyone invited to your table can pour it, Jewish or not. Back in the day, the idea was that since cooked wine has as much flavor as you might suspect pagans were unlikely to use it and, therefore, could go about their idol-worshipping without any disrespect to God him/herself. True: historically, they realized even pagans have standards so Mevushal wine was a solid safeguard. Fortunately, flash pasturization is a process that's evolved, so the wine isn't (necessarily as) bad (as you'd imagine) these days.

While things may have also evolved enough in this day and age that we have at least one man beyond the teams at Baron Herzog and Manichevitz committed to kosher wine domestically, that doesn't mean really good (kosher) wine is affordable or readily available. Jeff promised me he's working on that though.

And in the meantime, remember the other obvious take-aways we haven't  yet said out loud: just as a New York Jew can make kosher wine in California, not all Israeli winemakers produce kosher wine. So ask your local wine buyer next time you're shopping for a kosher selection.

To life!

12 Ways to Stay Ho-ho-Happy this Holiday Season: Pour Favor’s 12 Wines of Christmas!

For some people it’s all about getting through the holidays. Others embrace the season with aplomb. For wine lovers, it doesn’t matter which camp you fall into! Wine served is a life lived well. One of our clients couldn’t have agreed more, inviting us to consult on some holiday wine selections for them. The line-up was so worthy, we thought we would impart a little Christmas cheer by sharing with you, too! And so we bring to you Pour Favor’s 12 Wines of Christmas. Consider the holidays saved!

On the first day of Christmas my true love gave to me gentle rosé bubbles! Domaine Robert Serol’s “Turbullent” vin rose festif et petillant is as festive, lively and lovely as it sounds, featuring 100% Gamay. It’s earthy yet bright, red-fruited nature combined with just a touch of effervescence is the perfect thing to get you in the holiday spirit. Pop cork, trim tree!

On the second day of Christmas my true love gave to me single vineyard Carmenere and gentle rosé bubbles! Oveja Negra’s Maule Valley single vineyard Carmenere is one of our favorite single-varietal wines of the year. Robust and pure, this dark, smooth and brooding yet lifted wine is buoyed by Chilean earth and finishes with a dark chocolate espresso note. Sip and savor with the homemade fudge your neighbor dropped by – and relish looking at your trimmed tree.

On the third day of Christmas my true love gave to me Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! ‘Tis always the season to embrace the wierdos, and Heitz Cellar’s Napa Grignolino is certainly that - until we saw/tasted this wine we didn’t know they were even cultivating this grape in California, one traditionally grown (in limited quantities) in Piedmont, Italy. After last night’s fudge fest, you’ll relish this charming, lighter-bodied, silky, slightly fertile wine with baking spices on the finish. Put out the bowl of imported strawberries and dive in!

On the fourth day of Christmas my true love gave to me Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! A Riesling and Sylvaner hybrid grape, Mueller Thurgau is a gift in and of itself as opulent freshness is buoyed by all the main apple varieties - red, yellow and even tart green – and a thrilling herbal component comes into play. Tough day wrapping up projects at work before the end of the year? No worries! This killer white will tickle your tinsel-time fancy!

On the fifth day of Christmas my true love gave to me Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! With just one week ‘til Santa is nigh you’ll need something with power and elegance to give you a mental timeout while you start wrapping presents. Sink your teeth into Campi Nuovi’s Montecucc Sangiovese and call it done! This unfiltered, organic certified wine is Old World bliss: blackberry and cherry tang are composed by worn leather and fresh earth. You’ll be mid-bow-tying and having a ‘damn! That’s good’ moment. Promise.

On the sixth day of Christmas my true love gave to me awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! After all that wrapping you’re thinking how much you’ve spent this month and wondering how you’re going to keep drinking well without breaking the bank. Enter Johanneshof Reinisch Pinot Noir. We’ll let this one speak for itself. It’s that good!

On the seventh day of Christmas my true love gave to me limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! Tonight you’re ordering pizza and uncorking a really special bottle to enjoy all on your own (partner optional). You’re so excited about it you even have the presence of mind to uncork before you head out the door to work. And why wouldn’t you be? Only 3 barrels of Hendry Blocks 9D & 26 Napa Cabernet Franc were made – and your true love was lucky enough to score one and smart enough to squirrel it away for you. Tonight Christmas comes early!

On the eighth day of Christmas my true love gave to me the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! Tavel from the Rhone could rival Provence for historic rosé recognition. Here we are talking about wines that are outstanding when fresh, and mesmerizing when they have a little bit of age on them. Chateau d'Aqueria hits the genre out of the vineyard with a generous, winter-ready body, mineral-rich purity, lovely flowers (violets and roses alike) and a light spice note. Get out your charcuterie board and call it a casual night in while the family comes over the river and the through the woods to your house.

On the ninth day of Christmas my true love gave to me Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! It’s now Sunday night and you’ve been cultivating your beef stew in the slow-cooker all day while you were out doing last minute stocking-stuffer shopping. Fortunately you’re true love knew a good Bordeaux would be the perfect match! Chateau Bourbon la Chapelle offers all of the flinty magic of the Médoc, with graphite and tea adding interest to an otherwise pretty, black-fruited wine that’s not weighed down by wood-aging. Could Santa be your true love?!

On the tenth day of Christmas my true love gave to me a crazy Spanish red, Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! We all know Santa makes it to all ends of the earth on his sled, so it’s only natural to channel his exploration sensibilities this time of year. Anima Negra’s AN2 is mesmerizing, kind of like Rudolph’s nose. Hailing from Majorca, Spain, you don't see these too often, either! A blend of Callet, Mantonegre-Fogoneu and Syrah grapes it opens with floral aromas, and graces the palate with ripe, round red raspberry fruit flavors. It is refreshing yet firm, soft but juicy. It says, “Snuggle up to that roaring fire with me in your glass!”

On the eleventh day of Christmas my true love gave to me White Burgundy, a crazy Spanish red, Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! For us seeing the Sugar Plum Fairy’s solo is a highlight to beheld this time of year – her grace, elegance and memorable strength and presence can’t be beat. The wine equivalent of this experience is Domaine Bachelet-Monnot’s Bourgogne blanc. Christmas Eve you’ll want to bring out something this magical. Uncork and hear the bells!

On the twelth day of Christmas my true love gave to me sexy Nebbiolo, White Burgundy, a crazy Spanish red, Bordeaux, the best rosé in the world, limited Napa Cab Franc, awesome Austrian Pinot Noir, Montecucco Sangiovese, Muri-Gries Mueller-Thurgau, Cali Grignolino(?!), single vineyard Carmenere and gentle rosé bubbles! Christmas can’t come without Nebbiolo being in the mix. And while many gravitate first (among the elite Piedmontese styles) to Barolo, our heart is aflutter with the more feminine Barbaresco. Ca’ del Baio’s revered cru “Asili” vineyard Barbaresco is one of our favorites in particular, offering pedigree (fine tannins and varietal zip) and panache as mulled cherry notes meet herbal lift in a generous and open package. Merriment indeed!

And with that, we wish you Happy Holidays from all of us at Pour Favor!

Foolproof Thanksgiving Wines to WOW Your Guests

When we received the call to help with a private wine tasting to be held in November, naturally an Autumnal theme came to mind. But with Thanksgiving not so far off, the event also provided the perfect opportunity to introduce guests to some stellar wines they could keep in mind for their own festivities - and would be sure to WOW their own friends and family come Turkey Time.

In classic form, we started the event with a sparkling wine to set the tone for the evening and whet everyone's whistles.

Off to a festive start, thereafter the focus was on wines that:

>  Pair naturally with traditional fare &

>  Are predisposed to keeping you from feeling weighed down.

A big feast is best mitigated by lifting, lower-alcohol, less-robust wines which, in their own right, never compromise on flavor or nuance. Meanwhile, there's no need to have 101 different wines on offer. We reigned in the options and focused on wines that were sure to be hits, no matter the palate in the room:

WHITE.    We chose a DRY Riesling from the Finger Lakes region of upstate New York. Surprised? Most are, but Riesling can be vinified dry (like any wine!) for a stellar experience. The Riesling grape itself is actually low in sugar and high in acidity, and plays nicely in the salty/rich foods sandbox. These attributes predispose the varietal to Thanksgiving food-friendliness. Without use of oak during fermentation, the wine is 'leaner', preventing you from feeling so full, too.

Offering a DRY style also solves the Sauvignon Blanc or Chardonnay 'crisis' you may feel you face - it offers a clean, tart zip over a fleshier-textured wine satiating both preferences among guests. And everyone enjoys a pleasant surprise that the wine in their glass is actually... Riesling!

Ravines Wine Cellars' Dry Riesling adorned the tasting table during the event because it packs such power without giving up finesse - but we also chose this one over others the worldwide because it is produced domestically - and there's nothing more appropriate at Thanksgiving than to enjoy a stellar, American-made wine. (In preparing this post we discovered Eric Asimov quite agreed with our specific choice, too!)

RED.      The best domestic Pinot Noir arguably comes from the Willamette Valley, Oregon. The natural cornucopia of flavors that this red grape offers especially when grown in the Willamette Valley are bar-none optimal for a classic Thanksgiving meal: cranberry, red apple skin, dried leaves and a gentle kick of spice are tasting notes we shared during the event; no doubt these are aromas and flavors predisposed to a Thanksgiving spread!

Seeking out your local fine wine shop and soliciting a Willamette Valley Pinot Noir recommendation will certainly add The WOW Factor to your table. There are both known, artisanal favorites and hidden gems among more usual suspects depending on what's available in your market. Use the holiday as an excuse to try a new to you or lesser known producer.

With these foolproof tips we know we've set your table for success! But most important, we wish you a safe, happy and healthy holiday!

the leaves are falling and whites are calling!

WhiteHarvest

White wines, in general, are an under-appreciated wine "category". They offer so much diversity and provide such a nice backdrop to so many a dish it's a wonder they aren't ALL we drink. Imagine our delight then when a recent client opted for a White Wine Only theme. Their trajectory was more practical given the scale of their event (200+ people): to keep the carpets clean. But nottaone guest "complained" reds weren't being served, and in fact, the lack of red "distraction" wholly encouraged everyone to just dive in and embrace what was before them. Each of the wines were held in esteem and impressed a certain 'ah-ha' moment for the depth of interest they imparted. Let's just say, guests kept coming back to see what was next in the lineup.

With the smell of autumn clearly in the air these days and especially with a warming sun still abounding, don't hesitate to saddle up to your fine wine shop's white wine cooler. Harvest fare is an excuse in and of itself to open that door!

Pumpkin Soup with a(n aged) Jura white? ROCKSTAR COMBO. A lush and lively White Burgundy would be a delight, too.

Need something to get the party started first? Westport Rivers RJR Brut (specifically) offers a cornucopia of autumnal flavors, plus an authentic toastiness and a killer mousse.

Especially as Thanksgiving beckons, don't underestimate the power of the Finger Lakes region of New York, or the Willamette Valley, Oregon, too. These regions produce killer white wines that are destined for greatness on your dining room table(and will give your carpets a break, even if your guests don't)!

at "the end" of rose season...

This (vintage) year has been a stellar one for rose lovers. Across the board the quality has been phenomenal - and after a so-so season last year, where the fun was in the find, this year (2012's) you basically haven't been able to go wrong. Talking last week amongst ourselves, we realized also that we tend to drink more rose this time of year - at summer's end - than any other. In part it is because we are in the final throes of the season, when you realize it's a final feeding frenzy when you have to stock up on what's left in the market NOW. And in part it is because September in New England has got to be one of the most glorious times of the year for drinking this limited commodity. Days are warm (and sunny?!) and evenings are cooler.

It's warm enough to drink something with a chill without feeling it throughout your entire body. And it's cool enough to fire up the grill.

Rose and grill fare?

YES.

When it comes to grill fare and rose, one of our favorite styles is Pinot Noir. More often than not roses (from all over the world, no less) are a blend of varietals. But when it comes to Pinot Noir, we can't think of a time when a winemaker has blended it for their rose wine. The magic is in the purity. (Granted, not many winemakers dare give up this hard-earned juice for rose, but when they do? Watch out.)

This year's stand out fav, among ALL rose in the market, has been Joseph Mellot's Sincerite Rose - 100% Pinot Noir. The extra bit of body to the wine delivered with pristine limestone/flinty minerality makes it this magical balanced vin you can't help but love. AND IT IS PERFECT WITH GRILL FARE. Skewered, Cajun dry-rubbed shrimp? Done. Pork tenderloin grilled to juicy perfection? Done and done. Mama's BBQ chicken? Yep! That's a slamdunk, too.

Long story short, 'tis the end of rose season as far as what's available in the market goes. Those limited resources have largely been consumed. So gather up your remaining rose resources and stock up. We still have the best rose drinking weather in front of us, but getting your hands on the stuff only gets trickier here on out.

TRAVEL ALERT: If you're lucky to have ever visited (or are planning to, hint hint) Heinemann's property in Baden, Germany you also know his Spatburgunder (Pinot Noir) Kabinett Trocken Rose is to die for. We recently cracked his 2011 offering having saved one bottle last year (remember, the harder to find rose gems vintage) and it couldn't have been better - as a stand-alone delight, let alone with a year of bottle age under its belt. (Yes, there are rose wines that can do so! Ask your local Wine Buyer for his/her pick to get you through the colder days of winter to come....)

Fun in the sun - with red wine!

It's summer in the city and yet I am drinking just about equal parts red, white and rose. What gives? The temperature - of my red wines, that is! Talking to people every day about wine I know there is a misconception out there that red wine shouldn't go in the fridge. Believe me when I tell you that's far from the truth. Personally speaking, I've found the notion is reinforced when you go out to eat. More often than not if you go to a nice restaurant they are missing the mark with the temperature they serve their wines; it is a challenge for them to keep their glass pours cold enough because they are often refilling glasses or uncorking new bottles and the wine either never goes back into the wine fridge due to the turnover, or it comes from too warm a place on the shelf behind the bar where it is easily accessible.

At home you have the 'luxury' of getting it right. Remember, nowadays room temp is higher than it used to be. And in the summer that's even higher! My house sits at about 80 degrees during the day. My cellar is around 72 degrees in the summer. Red wine (depending on the grape and region it comes from) shouldn't really be served higher than 60 degrees! Here's a chart which breaks it down fairly well.

If you're wondering if it really matters at the end of the day, it does. A wine that's served too warm is wearing a mask - none of its personality has a chance to show let alone shine. Wake up the wine by simply putting it in the fridge for 20 or 30 minutes to get it to serving temperature. That's about the time it takes me to kick off my shoes after my day, flip through the mail and get dinner started. All you have to do is grab the bottle off the rack and get it in the fridge before you start your Unwinding Process!

Of course, there are also wines that fall into the "Chillable Reds" category. These wines don't just loose their mask they virtually frollick in the glass once they get the 40 minute fridge treatment! Beaujolais (France - grape type: Gamay) and Loire Valley Cabernet Franc are fans of a little enclosed "AC" aka your fridge; Nebbiolo, Barbera, Sangiovese, Sciava and Frappato are Italian grapes that are also chill-loving; Spanish Tempranillo that hasn't seen a lot of oak mind it either. If you are entertaining grab the chill bucket and give the wine an ice bath for 10 minutes and you are good to go. Refill the bucket with ice and let your guests enjoy the good life - and learn a new trick!

Germany - final tastes of key wine regions

After several days of tasting really great wine, I can't lie, you do wonder if you just stacked your cards right or if some level of 'disappointment' might not be that far off. Then again, if it was to come, I knew it wasn't coming at the hand of Wagner Stempel! We landed in the northern part of the Rheinhessen as the sun broke through the clouds "officially" and some more late-springlike (n-o-t summer) warmth with it. Tromping through the much more rolling hills/vineyards in these "conditions" was a treat. Assistant Winemaker Oliver Mueller was our guide, providing tremendous insight about their more Burgundian-like spot within the Rheinhessen appellation as well as the non-Riesling grapes they cultivate (though, of course, Riesling does have a very large presence, too). Silvaner, Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris), Sauvignon Blanc, Merlot and (of course) Spaetburgunder (Pinot Noir) all have a home here.

Walking up through the vineyards was more like meandering, compared to the Mosel and Rheingau's much steeper slopes. Oliver was incredibly passionate - and gave some great insight about their organic approach, explaining how their practices came about and demonstrating with his large visual aids (the vineyards themselves) how their practices lead to healthier vines and, therefore, better fruit for winemaking. (You could see their neighbor's adjacent vineyards were flagging comparatively- why they didn't follow suit bewildered us.) Stempel's philosophy, like so many of our hosts already, is that wine is made in the vineyards first.

We met lead winemaker and owner, Daniel Stempel, back at the winery in their gorgeous open courtyard to sample the wines. Daniel and Oliver are clearly on the same page, as Daniel led with the same thought - that he enjoys his work in the vineyards most - and that that was where the wine was made. Wine after wine tasted, nuances were more fruit-driven and the minerality more warming; think of it this way - the minerality in the Mosel was like icicles hanging off the eaves like daggers; in the Rheingau these were just starting to melt, with softer edges; and at Stempel the crisp, fresh water was running through our fingertips like a narrow-running brook's waterfall edge - forcefully, yet softly. Compelling? No doubt. Another three-hour appointment slipped by as the daylight hovered in the hills.

The next day took us yet still farther South. We had an appointment at Dr. Heger/Weinhaus Heger after lunch with winemaker Markus Mleinek in the Kaiserstuhl region, Baden particularly. Markus started our tour in the cellars, where it was self-evident that this was an operation that valued tradition and the importance of showcasing terroir in wine, as much as they did innovation. Markus even shared that they experimented once with American oak, which to my knowledge is virtually unheard of in traditional "Old World" winemaking regions, save parts of Spain and Portugal. American oak is known for supplying a bold "marinade" in wines both texturally and in flavor profile (a post for another day); Markus chuckled at the thought, noting that the wine which resulted was "too loud", so they moved on. Stainless steel tanks in one part of the cellar - different sized (and different origin) wood barrels in others.  Different projects command different vessels - having the capacity (and need!) to cope is another feat entirely.

Our vineyard tour was also astounding. In the distance the Rhine river - and France! - terraces of unique volcanic soil lay in front of us. Here, too, they employ various techinques to mitigate using too many chemicals in the vineyards. The wine bottles hanging on the line PICTURED RIGHT are filled with sugar water, to keep pests elsewhere and harmony happening naturally in the vineyards! Brilliant for its simplicity and effectiveness.

Heger's projects are many, hence the two names on the door: Dr. Heger/Weinhaus Heger. Dr. Heger is the elite-most line, Weinhaus Heger just below on the totem pole - and Fischer a special project we were just as happy to sample featuring a collaboration with a local cooperative of wine growers where they invest knowlege as much as any other resource to ensure quality grapes are grown. We tasted 30 some wines this afternoon, each as compelling as the next, more than respectworthy for its unique place in the Heger "family" of offerings. Yes, the spit bucket needed to be relieved several times to accomodate our 'thirst' to sample as much as possible with Marcus.

What was particularly interesting is that here in Baden red grapes have an important presence - although the white lineup was more than compelling in itself. Not one Spaetburgunder failed to deliver, and we tasted several back vintages of current wines - as these delicious treats can certaily age! Smoked meats, fresh pink roses, violets, volcanic soil, ripe black cherry fruit comingling with tart pomegranate and boysenberry exploded in various proportions from the glass; finesse met power with perfect elegance, and a picture was painted on a virtual timeline, showcasing anticipated versions of perfection as the individual wines showed that day, and would again at various points in the future.

Yes, it was a helluva way to end the formal portion of our tasting adventures. Back here at home I realized I learned more in Germany than on any other wine trip (so far). No doubt I had the most to learn, and therefore the most to gain. It didn't hurt that the appointments I had, and the recommendations from winemakers we enjoyed meeting, were spot on. If you're going to do a whirlwind wine country tour inside of a week, this was the way to do it! Literally it was a sampling of German wine regions. I guess I'll have to go back!