I am always fascinated by how we make choices regarding the wines we purchase and drink. Whether for everyday consumption or for special occasions, we can all agree that quality wines are worth seeking out. I spend an inordinate amount of time perusing the shelves of beverage shops, surfing the internet and reading food and wine magazines all in the quest to find that next bottle of liquid bliss. But casting hyperbole aside, I’m really not searching for the perfect bottle of wine. Just one that tickles my taste buds and doesn’t break my piggy bank.

Those of you who faithfully read my ramblings (thank you, by the way) know that I am also looking for wines that offer value as well as quality. When I first fell in love with the fruit of the vine – not long after dinosaurs roamed the planet- it was easy to despair of the notion that you could find good wine at reasonable prices. And, yes, there are still stratospherically priced wines that seem to defy conventional economics, especially ones from old world places like Burgundy or Bordeaux. And there are several California wines that have been granted (not sure by whom) “iconic” status and can fetch upwards of a thousand dollars a bottle – or more.

I was all set to present you with a scrumptious wintertime meal recipe, and suggest some tasty wines to accompany this heavy, full-flavored dish. But the February weather hasn’t cooperated, and that’s a good thing because, unlike most rational folks, once I get that hankering to cook outside, I don’t ever let snow, wind or rain interfere with my decision.

So with this month’s balmy weather, I decided to leap forward to spring, summer and fall (also known as grilling season) to fire up my trusty old Weber Performer grill. And today, I’m going to provide you with a simple dry rub recipe that will transform any slab of beef, pork or chicken into a culinary masterpiece. It’s also delicious rubbed on salmon filets. And it works well on just about every cut of meat from prime to not so prime.

After a two-year pandemic-induced hiatus, Feastivall, that hedonistic gala that features a wine vs beer throwdown, will once again welcome a packed house of hungry and thirsty gourmands to Berry Hills Country Club on Saturday, February18.

Feastivall, of course, is a fundraiser supporting Festivall – the multi-week entertainment event that brings a plethora of talented musical artists to the greater Charleston area each summer. It’s always gratifying to observe the positive effect our contributions make to the community in which we live. But Feastivall is also a good old fashion beverage rumble pitting wine versus beer in a five-course gourmet meal. And attendees will have the opportunity to vote on the best accompaniment (wine or beer) for each course prepared by local guest chefs.

As a card-carrying member of LOG (Laggards of America), I am fanatically dedicated to the practice of procrastination. I almost never do today what I can put off until… later.

Well, it’s later now, and with Christmas only a week away, I’m motivated to find gifts for the people who have patiently tolerated my imperfections for the past twelve months. And, of course, the gifts I will bestow on friends and family will be either wine or wine accoutrements (i.e., “stuff”). So, in the Spirit of the Season, you may joyfully read on for my fine wine -and wine-related – suggestions you might consider gifting to those special people in your life.

I love Thanksgiving dinner! It is my favorite holiday meal of the year because it’s a wine lover’s dream come true. The versatility of preparation methods for turkey, along with the various delectable courses and side dishes in the meal, present a culinary extravaganza where there are almost limitless wine pairing opportunities.

The reason is the “National Bird” is blessed with meat that has different flavors, colors and textures which pair seamlessly with a variety of medium to full-bodied white or red wines. Add to this the way the bird is cooked – from traditional oven baking to deep frying, to grilling, to smoking -and you have even more wine choices from which to select.

Obsessed as I am with eating and drinking well, I make a conscious effort to not only pair wine with the food I consume, but also to match these pairings with the seasons of the year. You would think the occasional sideways glance in a full -length mirror would disabuse me of this obsessive tendency, but it does not. Right now, the daily recipes at Chez Brown are morphing from the warm weather, lighter-type meals of summer to the heartier fare of fall. So, the white and red wines I choose to pair with autumn meals are necessarily fuller bodied – kind of like me!

Soups and stews are among the most desirable transition foods to experience in autumn, and good, old American chili tops my list of fall culinary delights. While many folks prefer beer as the go-to beverage for chili, I’m going to suggest that you consider wine to accompany this spicy, vegetable and meat concoction, especially when you pair it with my own recipe below. As a matter of fact, chili is the reason I started writing about wine. Confused? Let me explain

I came of age during a time when beer was… well… just beer. Oftentimes, the suds were chased with a shot glass full of cheap hootch. Heck, if you ever wanted something other than cold, yellow, pilsner in my neighborhood, you had to wait until Christmastime when a regional brewer produced something called “Old Frothingslosh.” One of the taglines in the commercials for Old Frothingslosh read: “A whale of an ale for the pale, stale, male.” Another one read: “A beer so light the foam is on the bottom.”

Aside from unconventional (and apocryphal) brews like Old Frothingslosh, beer remained predictable (and boring) in this country with most of the suds mass-produced by large industrial type breweries. That is, until the past couple of decades when enterprising beer lovers re-invented the business by creating a new category of products called craft brews.

So, there I was: sitting at a table under a multi-colored umbrella on the deck of a semi-high-class eatery. The weather was very warm, but pleasantly dry, and I had a hankering for a wine that -given the climate and my menu selection– probably qualified as a counterintuitive choice. I wanted a glass of red wine to accompany the grilled octopus I had ordered.

“Are you sure about that, sir?” my officious wait person asked in a snickering and patronizing voice. “I have a lovely pinot grigio which would pair much better with our polpo alla griglia,” he added with a bit of a flourish, obviously flaunting his Italian linguistic skills.

I don’t know about you, but after a particularly good meal accompanied by a glass or two of fine wine, I can become pensive, reflective and downright hillbilly profound. One evening last week after such a repast, I came to the happy realization that, despite the troublesome distractions of the times, including wars, natural disasters, pandemics and global warming, it’s less than two months until the Backyard Brawl.

Perspective is important. For example, it has taken me several decades to accept these absolute truisms: there aren’t many things that I can control; and there are even fewer things I can depend on. So, it’s important to concentrate on the things we do have some ability to control -like the food we eat and the wine we drink.

Independence Day is just around the corner, so I’ve been thinking about wines I’ll use to toast Uncle Sam on his 246th birthday. At the risk of sounding provincial, I’m going to stick with wines from the good old US of A to celebrate the Fourth of July. And since most of us will be consuming picnic-type fare this coming holiday weekend, I’m going to suggest an All-American lineup of wines to pair with your Independence Day meals.

I must (grudgingly) admit, though, that the best wines this country produces are made from European vines (vitis vinifera) like cabernet sauvignon, chardonnay and zinfandel, etc. Unfortunately, native American vines (vitis labrusca) produce better grape juice (concord) and waterfalls (Niagara) than they do wine.

Many of you have ventured to the Canaan Valley and the towns of nearby Davis and Thomas. I have written about some of my favorite eating and sipping establishments there such as Sirianni’s Café, Stumptown Ales and The Billy Motel in Davis, along with Farm Up Table Restaurant, Riverfront Wood Fired Pizza and Tiptop Coffee in Thomas. I’m also excited about the renewed emphasis on food and wine at Canaan Valley Resort with the recent hiring of an internationally trained executive chef. From a culinary perspective, things are looking up in Tucker County.

I’ve been privileged to have had a second home in that mountain county for the past three decades. I am still in awe of the physical beauty of the place, but I’m even more blissfully affected by the almost mystical ambiance of the mountains to produce feelings of well-being and peace. And those pleasant feelings are enhanced by sipping a glass of wine while meditating on Mother Nature’s bounty.

Leg of lamb is always the featured entrée in our home on Easter Sunday. I must admit, however, that my first experience with lamb could have been my last. That inedible dish was prepared in the time-honored and assertively bland tradition of English gastronomy. It was roasted in its own pungent juices, devoid of any spices and then served with huge dollops of mint jelly to obscure the gamy taste.

Unfortunately, we Americans do not often eat lamb because of this gaminess. When it comes to meat, we prefer beef, chicken or pork, and we are unaccustomed to gamy-flavored meat, except for venison. But venison is usually made palatable by the addition of flavoring spices and/or marinating – which is what we’re going to do in the recipe I’m sharing with you below.

Just recently, I had the pleasure of sipping three wines I think you might find enjoyable, especially when paired with the dishes I’m also suggesting.

2019 St. Supery Dollarhide Sauvignon Blanc ($32) – The Dollarhide vineyard is nestled in the mountains on the eastern slopes of the Napa Valley. Cool evening temperatures allow this sauvignon blanc to develop flavors of citrus and anise with nuances of vanilla from oak aging. It is a rich, but well-balanced wine, that will show best when paired with one of my favorite springtime dishes: pasta with sauteed ramps and asparagus sauced with a half cup of the sauvignon blanc, olive oil, and sprinkled liberally with parmesan cheese and red pepper flakes.

You like to drink wine or you would not be reading this column, right? I’ll presume my assumption is correct, and I will also venture to guess you enjoy pairing the fruit of the vine with wine’s best friend – a compatible meal. But what about using wine as an ingredient in cooking your meal?

The most common questions I get from folks regarding the use of wine in cooking relate to: the type of varietal to select; the quantity of wine to use; and the quality of the bottle -which usually relates to price. The main concern people have, though, is that the wine they choose might not work with their menu item, and the meal will be ruined. And sometimes their fears are realized when they assume it’s okay to use that half bottle of Three Buck Chuck’s that’s been sitting on a shelf in the refrigerator for two weeks.

It is the dead of winter and you’re not only sick of the cold, gray and snowy days– you’re weary and listless. You’ve probably tried to amuse yourself and your friends by playing cards, board games and just about anything to make time go faster. You may have even been desperate enough to retrieve that old exercise bike that’s been rusting in the garage for a spin around the TV room.

Well, for those of you who enjoy a glass or two of wine, I’ve got just the restorative tonic to brighten your mood. Why not gather a few friends for wine tasting? And guess what, it’s really pretty simple to do and it’s affordable too, especially if you ask friends to contribute a bottle for the event.

I don’t know about you, but I’m a “last minute” kind of person. My modius operandi: why complete a task or fulfill an obligation now when you can wait until the warning lights start flashing red? Procrastination is my middle name. Ask my wife…no don’t do that!

Anyway, it’s almost Christmas and I haven’t yet purchased the first gift. In years past, that was not much of a problem thanks to the plethora of stores at our large indoor shopping mall – that last bastion of gifts for the tardy. But now, with the demise of the mall I‘m in panic mode. Thankfully, most of the gifts I purchase this year will be of the liquid variety, so I’ll just pop into my local wine shop to find that special bottle.

This year we really do have a lot for which to be thankful. First and foremost, the insidious pandemic that has haunted us all for the past two years seems to be under control, and we’ll now be able to join our friends and family for Thanksgiving dinner. And if you love food and wine, there’s another good reason to be thankful because we’re about to enter a period full of holiday celebrations that begin next Thursday and continue right through the New Year.

As a matter of fact, we will purchase and consume more good wine and food during the next six weeks than we have for the previous ten months. The only people happier than us will be the business owners of health clubs, diet centers and clothing alteration shops who depend on first quarter sales to survive for the rest of the year.

I must have been conceived in a pepper patch because I’m obsessed with all types of peppers. From mild bells to near thermonuclear Scotch Bonnets and just about everything in between, I am simply addicted to these little devils, especially ones with a hefty dose of capsaicin. That’s the stuff that makes peppers hot.

I also love the fall! Football season is in full swing, the leaves are painting the mountains with vibrant colors and I’m in the process of fermenting a blend of red grapes that will produce about 70 gallons of homemade wine. With sunny days, cool temperatures and the harvest season upon us, it’s also time to transition from the lighter wine and food choices of summer to more flavorful fare.

Where, when and how you enjoy your regular glass of wine is, of course, a personal choice. Most of us sip the fruit of the vine with dinner, as an aperitif before the meal or even as a cocktail at our favorite watering hole. And while most of you are probably not as wine-obsessed as I am, I suspect you may get bored with the same old wine routine. There’s no question that the adage “too much of a good thing” can certainly apply to even the moderate consumption of wine. So, the challenge is to keep things interesting.

One of the most common complaints I hear from folks is they are tired of sipping the same types of wine day in and day out. Whether it’s cabernet sauvignon with beef, chardonnay with seafood or some other “safe” wine choice, it can certainly be boring to consistently drink the same thing. That’s why I focus on providing information on the variety of wines that are available to you from different vineyards all over the world. But even if you are a consummate wineaux (like me) who has experienced bottles from the greatest wine regions, it’s still exciting to find new ways to enjoy the elixir we all love.

The wine lexicon is full of more cryptic and confusing words than a software “Terms of Agreement” statement. You know, the one with the electronic box we’re all required to check before using the software (even though no one who reads the fine print, understands it).

Winespeak can be full of bombastic, hyperbolic, thesaurus-busting synonyms, as well as bizarre and outrageous phrases that are not only confusing, but also many times inappropriate. I’ve read words like flamboyant, ethereal or orgasmic to describe a wine. Or, incongruous phrases like “liquefied charcoal,” “wet dog,” or “mesmerizing texture” used to define the characteristics of a particular bottle. Descriptions like these do more to discourage folks from drinking wine than any fire and brimstone spouting, snake-handling preacher ever could.