It’s beginning to look a lot like… time to go holiday shopping for wine. And in an effort to assist you in your search for that perfect vinous gift, I have listed some of my favorite wines from the past year with, of course, food pairing suggestions. I wish you all a very happy holiday! Here you go.

2017 Izadi Blanco Rioja ($20) –From Rioja in northern Spain, this white, comprised of 80% Viura and 20% Malvasia, was barrel fermented for three months in French oak and features flavors of ripe apples and citrus. Round and ripe, it would be excellent paired with Paella or grilled monk fish.

2014 Collefrisio Confronto Bianco ($36) – This Italian white from Abruzzo is a chardonnay-like blend of pinot grigio and pecorino (the grape not the cheese) that is a rich and round, medium to full bodied wine. With almond and brioche nuances, this white would be a perfect match to veal saltimbocca.

2015 Mer Soleil Santa Lucia Highlands Chardonnay ($30) This is a rich, yet perfectly balanced, chardonnay that has hints of vanilla on the nose and a creamy mouth feel with ripe apple flavors and refreshing acidity. This would be lovely paired with chicken cordon bleu.


2016 Mastroberadino Fiano di Avellino ($30)- One of the characteristics of this white wine from the Campania region of Italy (in the hills above Naples) is the nutty, round and rich flavors of Fiano. It also has some citrus and mineral notes and should be a perfect match to the complex flavors of rigatoni with peas and Italian sausage in an alfredo sauce.

2014 Montefalco Sagrantino ($40) – From Umbria just north of Rome, Sagrantino is a rich, medium-bodied red wine and is also the name of the grape from which it is made. Ripe black cherries, tea and hints of smoke characterize this tannic red. This would be a delicious accompaniment to veal osso buco.

2015 Ridge Geyserville Zinfandel ($44) - This wine, with flavors of blackberries, cola and spice, is round, rich and silky. It’s an elegant zin that would be heavenly paired with a butterflied leg of lamb that has been rubbed with coarsely ground black pepper, kosher salt and garlic, and then marinated overnight in a bath of red wine, olive oil, lemons and rosemary before being grilled over a charcoal fire.

2013 Sant’Antonio Paradiso ($30) – From Italy’s Veneto region, this medium-bodied red is full of ripe cherry flavors with just a touch of oak on the finish. Try it with barbecued baby back ribs that have been dry-rubbed with black pepper, kosher salt, brown sugar and cayenne pepper.

2013 Luna de Esperanza Super Premium Malbec ($39)- This malbec from the Mendoza region of Argentina has hints of blackberries and coffee. The medium tannins mask the silky texture of this lovely bottle that would be a perfect accompaniment to grilled hanger steak with a green chimichurri sauce.

2015 Anderson’s Conn Valley Cabernet Sauvignon – ($60) –Rich, ripe and chock full of chocolate, mocha and cola flavors, this wine is a keeper. The wine offers aromas of currants and spice with hints of toasty oak. Decant the wine for at least an hour and then serve it as a delicious accompaniment to roasted prime rib.

2015 Domaine Serene Evenstad Reserve Pinot Noir ($75) – My all-time favorite Oregon pinot noir, the Evenstad Reserve is consistently excellent year after year. Ripe dark cherries, spice and tea combine on the palate and are enhanced by a kiss of oak. Drink this wine with a Christmas ham or roasted turkey.

It’s a new year and while many of you are struggling with resolutions involving body weight, finances or personal relationships, I’m resolving to explore new wine horizons in the hope of reinvigorating my relationship with the fruit of the vine.

Don’t get me wrong; I’m still in love with wine. But like any long-standing love affair, there needs to be, from time to time, a spark to reignite the ardor and excitement I experienced when I first realized that I was in this relationship for the long haul.

But my connection with wine was not love at first sip!

As a child in my Italian-American family, I was expected to consume a small glass of wine (that had been diluted with water) at the regular Sunday family meal attended by an army of aunts, uncles and cousins. But I hated the sour-tasting stuff.


 
After faking a sip of the awful mixture during the traditional family toast at the beginning of the meal, I always poured the remainder in dribs and drabs under the table where the family cat, with a much less discriminating palate, bailed me out by slurping up the vile concoction.

So my first experiences with wine were not exactly positive. Later in college, my encounters with the fruit of the vine were less than memorable. As a matter of fact, the flagons of the high octane swill I consumed back then often rendered me memory-less. So it wasn’t until I was married and gainfully employed that I began to appreciate that wine actually had qualities beyond precipitating inebriation.

My actual wine epiphany occurred at a meal when the perfect compatibility of a certain food and wine combination was an almost ethereal experience for me. In this instance, it was the heavenly marriage of a black cherry glazed pork tenderloin and a Ridge Lytton Springs zinfandel. That exceptional pairing made me understand that wine can truly be a magic elixir.

Okay, so what will once again excite my obsessive interest in the world of wine? Well, I’m going to start my exploration by seeking out wines from unfamiliar viticultural areas. Not just countries where I have little or no experience, but also appellations within those nations. Take, for example, New Zealand. While I’ve enjoyed the wonderful sauvignon blancs from that distant land, I hope to try the pinot noirs from Central Otago well down the South Island of New Zealand.

I’m also going to try and find the excellent red wines of Croatia and Slovenia, two countries that share the northern extension of the Adriatic Sea with Italy. While many of the grapes in these two countries are almost impossible to pronounce and spell, I am going to seek some of them out.

Plavic Mali is perhaps the best red produced in Croatia. I visited the island of Hvar in that small country and was scheduled to have a tasting of Croatian wines. While our group enjoyed the rose and white wines of Croatia, the winery that was to supply the Plavic Mali did not show up. Yet, I’ve heard this is a very special wine and I am determined to find it.

The wines of Sicily have always intrigued me too. Most wine lovers have tasted the ubiquitous nero d’Avola and primitivo reds of that country, but I want to try the nerello mascalese and syrah of the region along with the malvasia white wine.

And those are just a few of my resolutions for the New Year. That’s the beauty of wine appreciation. You can appreciate that the journey never ends.

Now that I’ve had the opportunity to rest my weary palate after the culinary marathon of Charleston Restaurant Week, I’m more than ready to push the appetite reset button because there’s more good eatin’ and drinkin’ on the horizon! And I bet if you’re reading these words, you’re probably ready to join me. As a matter of fact, there are three events I’m planning to attend next week that you may wish to consider too.

Come Celebrate Galentine’s Day (no that’s not a typo) on Wednesday, February13 from 6:30 to 9:30 pm at the Capitol Market Wine Shop. Galentine’s Day was created for an episode of the “Parks and Recreation” comedy series nearly a decade ago. That particular show was so popular that it became a kind of urban legend that has made Galentine's Day an unofficial national holiday. It is held the day before Valentine’s Day each year and has become a celebration of friendship, particularly among women. But men are obviously invited too. Several wines will be available for tasting and there will be food as well as music. Cost is $25 a person.

Fellows, believe me when I offer this piece of advice: women take Valentine’s Day very seriously! Hey, I’m no Dr. Phil (and I’m certainly not Dr. Ruth), but I do know that there will be serious consequences if you forget to do something special for your significant other on February 14. The good news is that just about every restaurant in town has a special Valentine’s Day menu.

I may take Friday off to recharge my batteries because I will be competing in West Virginia’s signature food and beverage competition on Saturday, February 16 at the seventh annual Feastivall dinner. Feastivall, held at Berry Hills Country Club, is a fundraiser supporting Festivall – the ten-day event in June that brings top-notch musical and entertainment talent to the greater Charleston area.

Feastivall is a good old fashion beverage throw down pitting wine versus beer in a five-course gourmet meal. Attendees will have the opportunity to vote on the best accompaniment (wine or beer) for each of the five courses prepared by Buzz Foods' Paul Smith and the executive chef at Berry Hills.

The event will begin at 6 p.m. with a wine and beer aperitif bar where guests can sip, mingle and bid on items at the silent auction which will include works of art, as well as restaurant packages, travel opportunities, and other gifts. The evening will also feature performances by local artists and will be hosted by Mountain Stage’s Larry Groce. Cost is $115 a person and an optional up charge (to $150) for those wishing to attend a special VIP tasting before the main event . Get your tickets by going to: http://festivallcharleston.com/ or by calling 304-470-0489.


So come out and root for your favorite beverage. Thus far, wine has won four of the six previous events so there’s more pressure than ever on that lesser beverage (beer) to compete for bragging rights. My good, if misguided, friend Rich Ireland will pick the beer for each menu item. You can check out my wine selections with the menu below. Hope to see you there.

 
Menu
Aperitif: 2016 Acrobat Pinot Gris

Course #1A goat cheese tartlet with greens, beets and herb buttermilk dressing

2016 Trimbach Pinot Blanc

Course #2Smoked Salmon and Smoked Trout Nicoise

2015 King Estate Pinot Noir

Course #3Mushroom and Sherry Soup with Crostini

2017 Clos Pegase Chardonnay

Course #4
Waygu short rib with Farro parmesan risotto and
Roasted root vegetables

2016 Artezin Old Vine Zinfandel

Course #5Chocolate Ganache Tartlet with salted caramel and stewed berries

Taylor Fladgate 10-Year-Old Tawny Port

I’m not quite sure that I would call this a trend, but I’ve recently noticed that a greater number of restaurant patrons are choosing to dine at the bar of their favorite eateries. Count me among those who prefer to forego the more formal seating in the dining room to roost in close proximity to the wine and other adult beverages being offered.

And hey, it’s not all about the drinks either. Sitting at the bar of a good restaurant has other advantages too, particularly if you’re alone or in a bit of a hurry since meals ordered there seem to be served more quickly. And the bar also offers more intimacy if you are with that someone special.

Yes, there are downsides to bar dining. It’s very difficult to enjoy the experience with more than just two in your party unless you get corner seating where couples can use that 90-degree angle to converse. And noise can be a problem too.

But there is also something special about the feeling or vibe in certain restaurant bars. In these establishments, friends meet regularly to drink, eat and discuss the issues of the day. And even strangers can make new acquaintances in the convivial atmosphere of a good restaurant bar. Of course, these establishments have exceptional bartenders who are knowledgeable, friendly, and loquacious. We are particularly fortunate in Charleston to have several restaurant bars that fill this bill quite nicely. Here are my favorites.


Bricks and Barrels has a very long L-shaped bar that is just about the perfect place to have your meal, or just sip an after work drink. The wine by the glass list is well-conceived and features one of my favorite zinfandels – Easton Amador County – by the glass. The restaurant has recently added some new menu selections and has excellent appetizers. Bricks and Barrels’ bartenders – Drew and Cody- know their stuff and can whip up any drink you can possibly think of. Try the Lightning Bug.

Soho’s U-shaped bar at Capitol Market is one of my favorite places to whet my whistle, meet friends and dine on the extensive Italian selections on the menu. Joey is the bartender and, if you’re a regular, he knows what you want to drink before you do. The wine by the glass list is fairly comprehensive. I love the Zaccagnini Montepulciano D’Abruzzo (red) to pair with the wild mushroom and caramelized onion thin-crusted pizza. You might also sip a glass of Ferrari-Carano Chardonnay to accompany the chicken Alfredo pasta.

It’s hard to top the bar at the Chop House during happy hour. Excellent appetizer and drink prices along with a friendly and competent bar staff, make this a super place to enjoy happy hour or a meal. The Chop House has a broad selection of wines by the glass and two of my favorites are the Erath Pinot Noir and the Chalk Hill Chardonnay. The calamari appetizer is top notch too.

A few other restaurants in town feature bars where it is fun to sip and sup. I love the food and wine at The Market in South Hills where the long bar has ample room for dining. And Howard at The Bridge Road Bistro is one of Charleston’s best bartenders. The Bistro has a very nice bar area with a good selection of wines by the glass. The Block in downtown Charleston is also a great place to eat and drink at the bar or in the bar area. The owner of the restaurant, Des Baklarov, has put together a deep selection of bottles from most of the world’s great wine appellations.

I’ve also enjoyed the wine and food in the bar area at Noah’s where it’s often difficult to score a table in the main dining room. I am also a fan of the food and drink at Bluegrass Kitchen’s bar where you are up close and personal to live music just about every night of the week.

Of course, I must give a big shout out to Haley at the Red Carpet Lounge who has been serving me a varied selection of beverages at the bar for several years. And now, with a new outdoor kitchen under construction at the Carpet, we’ll be seeing more dining options on the menu too.

So the next time you’re going to be dining out, you might wish to consider enjoying your meal at a restaurant that sets a high bar!

It was a very warm and sunny Sunday. Normally, that would mean firing up my old Weber to grill the edible parts of some formerly animate land or sea creature. But dang, "Little Giuseppe" (my Italian alter ego), preempted my redneck intentions and whispered to me: "mangia pasta, mangia pasta, mangia pasta……"

Yes, the weather may be warming up a bit, but you can still enjoy the exceptional satisfaction of a pasta dish whenever you get the urge. And with springtime in full bloom, you might just want to prepare a version of pasta that is a bit lighter, and also more seasonably appropriate for this time of year. So today, I will impart to you a healthy recipe that should not only satisfy your pasta craving, but also mitigate any residual guilt you may have for ingesting a few more carbohydrates.

Spoiler Alert: this dish contains broccoli!


For those of you who have an aversion to this cruciferous plant, please know that you can substitute any green vegetable that is acceptable to you, including asparagus, peas, scallions or even ramps. Or, if you so choose, you may eliminate the green vegetables altogether and stick with what’s left of the recipe. I think you’ll like it that way too. So bear with me broccoli-o-phobiacs, I think you’re going to love this dish. And guess what? I’ve got two really great wine pairing suggestions that should elevate the dining experience even more.

Fusilli with Broccoli and Italian Sausage
Ingredients:

One pound fusilli or rotini pasta
One-half pound of broccoli florets
Two links of hot or mild Italian sausage
One-half small onion finely chopped
One cup grated Parmesan cheese
Eight ounces of chicken stock
Three tablespoons of heavy cream
One teaspoon each of salt, black pepper, red pepper flakes and minced garlic
Four ounces of extra virgin olive oil
One-half cup of reserved pasta water

How To:

Fry the Italian sausage in sauté pan until done
Slice the sausage into rounds and set aside
Boil one pound of fusilli until al dente
Add broccoli florets to boiling pasta water for two minutes and remove
Drain the pasta in a colander
Sauté the onion and garlic in olive oil until translucent
Add salt and pepper and half the cheese to sauté pan and adjust to taste
Put the broccoli, chicken stock and pasta water in pan
Add fusilli and sausage to pan and heat through until mixture is integrated
Stir in the heavy cream and heat for one minute
Serve pasta into dishes and sprinkle each plate with cheese and red pepper flakes

2016 Antica Napa Valley Chardonnay ($30) This Antinori family wine tastes more European than Californian with hints of ripe apple and brioche leading to a long and silky finish. Great balance and elegance and just the right hit of acidity to marry perfectly with the fusilli dish.

2017 Domaine De Montredon Picpoul de Pinet ($17) – From the Languedoc region of Southern France, this crisp, fragrant and fruit forward white has flavors of ripe pear. This wine is a lovely counterpoint to the richness of the pasta.