Is this fun or what? The holiday season, I mean.

It’s not often you get a pass to cast prudence and caution to the wind and plunk down some serious green for a little red or white.

I‘ve already been perusing the shelves of my favorite wine shops (and online too) in search of that special bottle. The good news is that there is an incredible selection of wine from all over the world available in any number of price ranges to meet just about any budget.

And giving the gift of wine, particularly to someone close to you, can have its own reward since there is a good likelihood you’ll be invited to sip along with the giftee once that special bottle is uncorked.

And of course whenever I consider a wine, I always ruminate over what type of food will present the best opportunity for gastronomic synergy. In my particular situation, I’m thinking about Christmas Eve and Christmas Day meals and the wines that will make the feasts memorable.

In my household, my wife and I divide up responsibility for the two meals. I take Christmas Eve and she is chef de cuisine for Christmas Day. As one who was raised in a Catholic Italian family, I will spend all day Christmas Eve preparing and cooking seafood (ala the feast of the seven fishes).

After five or six hours of frying, boiling, steaming, smoking and poaching fish, I will be worn out, cranky, smelly and in serious need of a sip or two of wine. My choice to soothe my weary body and reinvigorate my spirit is Champagne or sparkling wine which is also an excellent accompaniment to all manner of seafood.

On Christmas day, my wife will prepare a more traditional American holiday meal featuring a standing rib roast. After working her culinary magic for a couple of hours, she will emerge from the kitchen smiling broadly, full of Christmas cheer, and smelling of lavender. Of course, this meal demands a big red wine such as cabernet sauvignon or even a Christmas Claret (Bordeaux).

So today, I’m going to share a list of wines I would love to find under my Christmas tree and which just happen to include bottles that would go particularly well with our holiday meals. I think you would like them too.

Cabernet sauvignon /Bordeaux Red or Bordeaux -style blends (i.e., blends which might consist of any combination of cabernet sauvignon, merlot, cabernet franc, Malbec, or petit verdot):

2005 Chateau Lynch Bages; 2007 Quilceda Creek Cabernet Sauvignon; 2008 Joseph Phelps Insignia; 2007 Dominus; 2005 Harlan Estate The Maiden; 2005 Chateau La Dominique; 2007 Groth Cabernet Sauvignon Reserve; 2000 Chateau Brainaire Ducru; 2008 Merryvale Profile; 2005 Chateau Cos d’Estournel; 2007 Saddleback Cabernet Sauvignon; 2009 Pontet Canet; 2005 Leoville Las Cases; 2008 Heitz Martha’s Vineyard Cabernet Sauvignon; and 2007 Ornellaia.

Champagne and Sparkling wines:

Nicholas Feuillatte "Blue Label" Brut; Mumm Napa Cuvee (sparkling); Paul Bara Brut; Veuve Cliquot Brut; Roderer Estate (sparkling); Krug Grande Cuvee Brut; Perrier Jouet Grand Brut; 2003 Taittinger Comptes De Champagne Rose; Iron Horse Russian Cuvee (sparkling).

Happy Holidays!

With the dawn of a new year, it is not uncommon for many of us to experience a touch of melancholy, guilt or both. Melancholy – in my case - because I cannot physically or fiscally sustain the incessant consumption of excellent food and wine ad infinitum.

But even if I had the wherewithal to keep it going, my old companion – guilt – is always present to remind me that my wanton appetites are approaching cardinal sin status.

So, I suppose it’s time to back it off a bit, bite the bullet and adopt a more ascetic lifestyle. No more multi-course meals with multiple wines (for a while). After all, Lent is only a month away and I’ve got a plan.

Now don’t get me wrong- there is no cold turkey on this menu. And, I will allow myself a sip or two of that purple or golden elixir we all love. But moderation is my new mantra this winter.

Eating the appropriate food is key to any successful lifestyle modification, and I know just the food to get me on the straight and narrow. Menasha (pronounced men-nay –sha) is a dish that my grandmother, mother and aunts prepared with great regularity, particularly in the cooler months of the year.

The dish is also known as minestra and is a cross between a soup and a stew. The main ingredient is any type of green vegetable. Our family used everything from spinach, dandelion greens, kale, and cabbage, to green beans, broccoli and collards.

They also flavored the dish with a piece of meat boiled in water. Now don’t gag, but it was not uncommon for Grandma to use a pig’s foot, chicken feet or even a pig’s ear in Menasha. Sounds strange, I know, but the resulting dish was delicious and nutritious.

The recipe below uses a more acceptable pork part, but you may eliminate the meat completely and make this  vegetarian if you like. To spark up the dish, I also always add hot vinegar pepper rings to the bowl right before serving.

To complete this hearty and warming meal, pair it with a big, rough around the edges red such as Marietta Old Vine Red, Antinori Santa Cristina Sangiovese or Martin Codax Tempranillo to name a few of my favorite vinous accompaniments.

So if you’re feeling a little fat and guilty about now, try on my recipe for New Year’s Menasha.

The Ingredients
Two pork ribs with bone (optional)
One-half pound of cleaned kale
One head of Napa cabbage
Two medium onions chopped in large pieces
Three cloves of garlic
Three tablespoons of olive oil
One tablespoon of fennel seeds
One teaspoon of red pepper seeds (optional)
Four medium potatoes quartered
One tablespoon each Kosher salt and freshly ground pepper
One quart of water

The Cooking
Sauté the ribs in a large pot with one tablespoon of olive oil until brown
Add one quart of water to the meat and allow to boil for 15 minutes
Add all the vegetables, salt, pepper, red pepper and fennel to the pot
Sauté the garlic in two tablespoons of olive oil in a separate pan until lightly brown
Discard the garlic and add the olive oil to the pot.
Cook for approximately 45 minutes or until the potatoes are fork tender
Serve in large bowls with crusty bread and enjoy

Most of us want simple answers to the questions that perplex us. Take wine appreciation for example. I am often asked to describe the most important qualitative aspect in producing good wine. Well, unfortunately there is no simple answer, but there are two basic conditions that must exist for good wine to be made.

The two most important influences in the cultivation of grapes are the geographic location of the vineyard and the weather. Assuming these two variables are in place, then other influences such as soil composition, topography, orientation of the vineyard to the sun and a whole host of additional esoteric factors come into play.

You don’t have to be a horticulturist to know it’s impossible to cultivate a vineyard at the North Pole, in Death Valley or at the top of Mount Everest. We all know that grapes require a moderate climate in order to grow and ripen to full maturity before being turned into wine.

What, then, is more critical to the production of good wine? The vineyard location or the weather? The obvious answer is both, but reality is a bit fuzzier. For example, take the world famous appellations of Bordeaux and Burgundy in France.

The best wines from these two regions are among the most expensive on earth, some of which cost more than a thousand dollars for a single bottle. The French proclaim loudly that wines produced in these places are superior because of the soil in the respective geographic locations.

What they don’t tell you is that less than five out of every 10 vintages is average to awful in quality. Why? Simply put: Mother Nature. Weather in both Bordeaux and (particularly) Burgundy can be less than ideal for grape growing.

A perfect year can quickly morph into disaster when a sudden hailstorm in the spring or torrential rains during harvest wreak havoc on the vineyards. Just this past vintage, weather reduced the Burgundy crop by almost 70 percent.

Conversely, wine makers and growers in California and Southeast Australia tout the consistently good weather as the reason for the outstanding wines they produce. It is not often that weather causes problems in these regions. Yet, too much of a good thing (e.g. long, hot growing seasons) can result in a vintage of out of balance, insipid and overly alcoholic wines.

[caption id="attachment_879" align="alignleft" width="150"] 2011 Borsao Tinto


So how do winemakers in the most prestigious appellations around the wine world deal with an imperfect geographic location or intemperate weather conditions? A lot of different ways actually.

Let’s look at how some deal with the issue of location. For years, wine makers in California struggled to make decent pinot noir and consistently failed. It was widely held that the state was just too warm to successfully produce this fickle grape which requires a long, cool growing season.

Then along came wineries such as Calera and Acacia who began planting the grape in cooler locations and using rootstock from Burgundy. Consequently, by adapting their vineyard practices to what the grape required, California has been making excellent pinot noir for the last thirty years.

In Bordeaux and Burgundy, growers and wine makers now use advanced weather forecasting to protect their vines and to know exactly when to harvest. In addition, they employ new world techniques in the winery to improve the quality of their wines. And Voila (That’s “hot damn” in West Virginian), they are able to mitigate some of the most vexing problems.

If you are still reading this and just about to fall asleep, the take away is to do a little homework before you go on a wine-buying spree. Check out vintage reports and tasting notes for the wines you are interested in, particularly those, like Burgundy, that require a serious investment. You can also use Google, Ask.com or any Internet search engine to get the latest information.

In the meantime, you might search your local wine shop for this gem. The 2011 Borsao Tinto ($11) from Spain is one of the best inexpensive wines I’ve tasted in a long time. Rich and full of blackberry and cola flavors, this grenache (85%) and tempranillo (15%) blend is delicious and would pair very nicely with braised beef short ribs in a bath of red wine onions and mushrooms.

If you have read this column/blog, you KNOW that wine is the ultimate liquid accompaniment to just about every type of food known to man.

Yet, there are heathens out there who deign to suggest that beer is a more appropriate beverage to swill with our daily repast. Heresy, I know, but in an effort to put this issue to rest once and for all, some good folks in our fair city have suggested a contest where wine and beer will be pitted against each other in a five- course gourmet meal.

This good, old-fashioned throw-down will benefit FestiVALL, the multi-week festival that has brought a plethora of top-notch musical entertainment to our region for the past several years. Here’s the skinny on what we’re calling FeastivALL:

A Wine vs. Beer Challenge
On Feb. 23, FestivALL Charleston will host its first ever fundraiser, “FeastivALL”, a five-course gourmet dinner with a wine and beer pairing for each course.
The event will take place at Berry Hills Country Club with food prepared by noted chefs Nick McCormick of Berry Hills and Café Cimino’s Tim Urbanic.

[caption id="attachment_886" align="alignleft" width="300"] You be the judge


A reception with a silent auction begins at 6pm with dinner following. Guests will enjoy five courses, each paired with a craft beer and fine wine chosen by Charleston’s top beverage consumers, Rich Ireland (beer) and yours truly (wine).

After each course, guests will vote for the beverage pairing they like best. By the end of the night, one will emerge the winner. (Is there really any question, Rich?)

In the spirit of FestivALL, the night will be a celebration of artistic expression hosted by Mountain Stage’s Larry Groce and featuring brief performances between courses. Guests will also get a first look at schedule highlights and headliners for FestivALL 2013.

There will be a silent auction with items including, a stay at Cafe Cimino Country Inn, high-end art by local vendors, autographed movie memorabilia from West Virginia celebrities and more.

Tickets are $100 per person, $40 of which is tax deductible. All donations above the ticket price are completely tax deductible. Tickets are now on sale and you can purchase them online at  http://www.festivallcharleston.com/content/feastivall  or at Taylor Books (which adds a $2 sales fee). You may also call (304)389-4873 for additional information.

Seating is limited and no tickets will be sold after February 20 so that the chefs will have a final count. All proceeds from the event will go toward FestivALL 2013 which will celebrate the arts, the city and West Virginia’s 150th anniversary.
Special thanks to FeastivALL sponsor Kanawha Scales and Systems of Poca, WV, Cafe Cimino Country Inn and Berry Hills Country Club.

Join me in tastefully demonstrating the superiority of wine.

Appropriately matching wine with food continues to be a challenging and pleasurable life-long pursuit of mine. It is not, however, an easy task since the flavor of a specific meat, vegetable, fruit or fish is never all one needs to consider.

Think about it. A roasted chicken is never simply a roasted chicken. In order for the bird to taste good, we season it with a multiplicity of ingredients (i.e., rosemary, garlic, cumin etc.). The meat’s flavor is further complicated by the cooking method employed such as grilling, broiling, frying, smoking, etc.

So while the uninitiated might rely on conventional wine advice to come up with a good match (i.e., pairing a lighter-styled white wine with plainly seasoned chicken), that suggestion could be disastrous depending upon the above-mentioned considerations.

I bring this up to underscore the difficulty I had this past weekend in picking wines to go with a menu that was truly delicious. The optimum solution would have been to do a pre-event tasting of the food with multiple possible wine partners and then to select the best.

Unfortunately, this is the real world where time and circumstances seldom offer such opportunities. My advice: make sure you try and match your wine to the most prominent tasting ingredient (i.e., spice, rub, marinade, etc) on the meat, fish or veggie.

As you probably know by now, Rich Ireland (“Beers To You“ blogger) and I squared off in a wine vs. beer throwdown where we each selected our favorite beverages to accompany a five-course gourmet dinner. The good, but perhaps not surprising, news is that wine was the clear-cut winner among the more than 200 folks who attended.

Kudos to Rich for suggesting this event last summer, which raised a whole lot of cash to support Festivall – our city’s multi-weekend entertainment gift to the community. And, while I certainly thought the wine showed well, there were some excellent brews – one of which won the night’s first course pairing.


Here is the course-by-course breakdown.

Course 1 – Roasted Roma tomato with Romano, pan seared polenta wedge and chevre goat cheese
Winner was Mons Abbey Witte Beer over 2010 La Zerba Gavi. I was surprised by this, but not shocked. I expected the Gavi to have a little more acidity, but still thought it was a better choice than the Mons. Oh well, not good form to express “sour grapes.”

Course 2- Sweet potato soup with toasted sunflower seeds
Winner was 2011 Anton Bauer Gruner Veltliner GMORK (versus Pumking Pumpkin Ale) I actually picked this pumpkin-flavored beer over the wine in this course. I expected the grunner to be sweeter to match the richness of the soup.

Course 3- Spicy Calabrian Shrimp with Peppers and Cannelloni beans
Winner was 2010 Busi Chianti over Raging Bitch Belgian Style IPA. Loved this inexpensive Chianti with loads of sour cherry and cola flavors.

Course 4- Braised Pork Loin with seasonal vegetables
Winner was 2010 Domain Brusset Cotes Du Rhone “Laurent B” over Goose Island Mild Winter. I really enjoyed both the beer and wine pairing here, but gotta go with another excellent 2010 Cotes Du Rhone.

Course 5- Chocolate truffle and various artisanal cheeses.
Winner was Domain Rondeau Bugey Cerdon over Mons Abbey Dubbel. The Bugey is a lovely sparkler that is light and refreshing with hints of strawberry. I felt sorry for Rich on this course. I did really like the Dubbel, but it was a little too heavy for this paring.

All in all, this was an excellent evening full of good food ,wine and cheer. I look forward to making this an annual event.