Just a few days ago Wine.com launched a new version of its old self, wineshopper.com. Who does this new site benefit? Those looking for more rare, esoteric or otherwise small production, lesser available/known stuff. The site also features special deals of the day by way of email blasts. Do you think you’ll investigate this new wine buying opportunity?
We also learned this week about a specialty vinegar on the market, which apparently has chef’s jumping out of their skin. Minus 8 is an Ontario-based outfit that harvests grapes  at precisely that temperature – sort of like ice wine, but for food lovers! Check it out.

Last but not least, our friends at Divas Uncorked are gearing up for their annual food and wine fest out out the Vineyard. The event is a weekend affair August 12 – 15 and features various festivities all about the island. You can choose to attend certain events “a la carte” or buy the all-access pass. More information is available here.

Next up, if you don’t yet know what are some great options for pairing wine with fish – or are looking for at least one new idea – check out this piece.

Last but not least, if you enjoy a good laugh with your wine, go here for Dr. Vino’s recent “sipped or spit” piece. For me this occasional Vino post theme is a lovely, not so guilty, pleasure!

This week on Wicked Local we bring to you just a quick synopsis of the Cambridge/Somerville springtime “new releases” you may want to put on your “must checkout” list. Check it out!

Have you popped in to anyone of these new spots yet? What was your impression?

Will wine have a place at your Easter table this year? What will you uncork?

What I found instead was some intriguing news about the world famous Ferran Adria, of Spain’s El Bulli. He’s taking a little break – and the “reason” up for grabs, according to the press.

I was also pleased to see some great thinking and posturing by a couple of folks I respect in the wine writing world:

Check out this post by Joe Roberts/1WineDude regarding a recent listing in the Sommelier Journal about  top picks for 2009. He makes a great point about the price tag on these recommended wines, but I disagree with his conclusion that “the pros don’t find the experience delivered by those bargains to be all that memorable”. Given the audience of the Journal in particular, I have to imagine some of these folks are posturing among their peers. In addition, top restaurants operate on a completely different buying scale. I could go on, but the bottom line is I think if you asked a broader selection of Soms around the country the same question, the outcome would be changed. We might have to revisit this topic sometime…

Last but not least, I was happy to read Dr. Vino’s article on the up-and-coming Blaufrankish varietal (aka Lemberger). Check out his musings here.

Which beverage will be in hand for you this Sunday?

Got Graham?

Joe Roberts, aka 1WineDude, reviewed Randall Graham’s new book Been Doon So Long and also chatted with the winemaker this week about it. Pretty freaking funny. Entertain yourself reading Robert’s blog post over lunch. Then grab a copy and report back with your opinion of  it.

By way of news this week, my old favorite Gourmet magazine is going under! I couldn’t believe the headline. I mean, yeah, wine has been less a focus for sometime, but the photos are gorgeous, the journalism interesting, and the recipes worth investigating. Plus, it is an institution! Read more at Decanter. Are you upset? Or have you found another pub to entertain you?

Last but not least, for those in the Boston area you can support a good cause while enjoying some vino. On Oct 15 hang out on the rooftop at the Taj, taste some wine and support the Visiting Nurse Association of Boston. Click here for tickets and more information.

The value of food/wine combination experimentation: BBQ and… Riesling!

From the wine trail: summer get-a-ways for sipping and !@#$!?? Tasting Room Fun?

And last but certainly not least….

If you’re looking for an incredible way to prolong your weekend (at least mentally), add a “Summer Highlight” to your list and enjoy the freshest of fresh seasonal, local goodies around town, head over to Gibbet Hill on Monday night…. Check it out!

What tales from the wine trail do you have to tell this summer? Or do you have any intriguing wine pairings you care to share?

It doesn’t get more American than Zinfandel. Yes, it’s widely thought Zin’s roots lie in Puglia, Italy where it is known as Primitivo. But the truth is this particular grape’s origins are still somewhat of a mystery. All we know for sure is it is America’s grape. It really doesn’t grow well outside of California. And so Zin has become our baby.

What’s even better about this grape is…. it is terrific when Jamaican Jerk Chicken is on the menu! My buddy John is The Man when it comes to marinades. Actually, he’s really the guy who got me on the bandwagon. Since I first met him he never missed an opportunity to bring by his  bags of meats. I’ve learned several things under his tutelage:

1. Ziplock is the key. The bag allows the marinade to coat every centimeter of meat and lock in the desired flavors. It also travels well and takes up no room in the fridge either when your own is full, or when landing at a BBQ and fridge-space is scarce.

2. It is a quick method to employ. I like to spend time in the kitchen preparing my dishes – but I usually have more than one thing going at a time. Marinades allow me to get the meat going first, and then spend the rest of my time preparing my sides. All the while my protein is getting some TLC in the fridge.

3. It isn’t messy and clean up is a snap! I love that you can just dump all of the ingredients into one bag and then mush it around. Once your meat is on the grill, the bag can be efficiently discarded without having to clean another bowl.

John did not let us down when we last swapped a few weeks ago, either.  Looking at the recipe later, I would have thought it would have packed more flame-throwing heat. But this particular marinade brings a different kind of heat as all of the flavors blended together and mellowed perfectly as the chicken was essentially slow-cooked on the grill; (we were pacing ourselves what with all of our culinary delights to enjoy throughout the evening).

We didn’t have any Zin on hand by the time the chicken rolled out, but it would be a terrific pairing. Zinfandel is perhaps best known for it’s juicy, red berry, fruit-forward character; this profile is a great match for any dish that packs a bit of a punch. But even the other style of Zin, the more tannic/structured style with a kick of spice on the finish, would be a good match for this particular recipe. The protein in the tannin would soften and sweeten once in contact with the chicken/meat protein (on your tongue) – and this dynamic marinade, with subtle flavors and nuances, would be enhanced by the slight kick of pepper on the wine’s finish.

(NOTE:  I would, however, caution anyone making a truly spicy dish and picking up a truly tannic wine – danger danger! That could cause a bit of a fire-y explosion in your mouth! You’d be better served by a wine with a little bit of residual sugar to put out the flames.)

Suffice to say, as you get your Marinade On this Fourth of July, feel free to grab a bottle of America’s beloved Zin to accompany your dish! Be mindful of your spice quotient and simply ask your local wine guru which style/bottle of the juice is your best bet.

Which CA Zinfandel do you enjoy most?

The first time I tried my “Summer is Coming” black bean sliders recipe out on my fellow Swappers I discovered “it needed a little… tweaking”, in the words of Tom Hanks in You’ve Got Mail. Not to worry. I excel at taking a base recipe and fine-tuning it for future endeavors. I discovered Sandra Lee’s recipe lacked a bit of bite, sweetness and texture. The food processor process I employed the first time out of the gates ground everything to a paste;  the flavors of each individual component couldn’t possibly show through once “grilled”. (I also learned the grill is not the cooking tool of choice….) Here’s what I came up with as an alternative to this fast summer savior:

Ingredients – black beans (30 oz), 1/2 sweet onion, 1/2 cup of whole beets, 1/2 cup bread crumbs, 1 egg (white)

Directions – Pulse the beans LIGHTLY and in batches in your food processor. Place in bowl. Then pulse 1/2 cup of beets in your processor. (This adds additional flare, color and sweetness to the burgers without being over the top for those who may shy away from beets.) Dice sweet onion into small pieces by hand. Combine, adding black pepper and salt to taste. Then combine with egg and crumbs. Form patties.

Use a skillet to cook each side (about 4 or 5 min/side), til done.

Makes 5 Servings for a large burger, or about 7 sliders.

Serve on a large English muffin and – the key – use Greek yogurt as the topping. Add mango salsa for additional panache!

So, what wine works?

I had a bottle of the Nuevo Mundo Cabernet/Malbec on hand the first time I tasted these re-vamped burgers – and have lived to tell the tale again and again (just ask my poor colleague…)!  But I’ve also given them a whirl with a Syrah-based Cote du Rhone as well as the Crios Syrah/Bonarda and been oh-so-satisfied. Basically, you want a lush and mouth-filling, deep, dark fruited red wine with a touch of herbaceousness and spice. Other blends that would work happily are the SNAFU (CA) and the Portteus Rattlesnake Red (WA). Or try a good old-fashioned, dark toned, (with chocolate subtones) Malbec!

The point is, these burgers aren’t shy, but also offer a touch of spice and sweetness. A wine with dark but lush and sweet fruit or undertones (e.g. the chocolate thing) makes for a great pairing.

What other wines would you pair with such an easy-to-make, satisfying, hearty meal?

We often think of sparkling wine as a special commodity not for everyday buying. So when purchasing a bottle (whether actual Champagne, a domestic effort or some other country’s fine offering) we are remiss to waste it. But we all know sparkling doesn’t hold up so well overnight. The wine simply cannot deliver the same experience on Day 2. Or can it?

Pop over to Wicked Local today to learn all about what to do with your leftovers this celebratory season. You certainly don’t want to miss what Rachel Nason from Brookline-based D’Lish Intimate Catering has up her sleeve!

Then, chime in here with your own ideas!