I’m not a “save it for a rainy day” type of guy so sometimes being disorganized and even, forgetful, can be a blessing. Case in point: A few decades back- before my receding hairline and tavern tumor made their unwelcome appearance -I was a true gourmand. When I had the opportunity to taste a special wine (even one way before its time), I did so with reckless abandon and then just, literally, swallowed my disappointment.

Such was the case with a very storied wine, the 1982 Chateau Mouton Rothschild. The ’82 Mouton was widely considered the best wine of that fabulous vintage in Bordeaux. And then the most esteemed wine critic of the time (Robert Parker) declared that bottle to be the best Bordeaux of the entire 20th century -up to that point!

A few years before the wine was available for sale on the open market, I had purchased two bottles as part of a Bordeaux Futures program. Once a particular Bordeaux vintage is evaluated (usually in the spring following the harvest), prices are established and wine shops offer consumers the opportunity to buy Bordeaux wines at steep discounts. Keep in mind, though, that you don’t receive the wine for at least two years after you make your purchase.
So, you might imagine my surprise and elation to discover that the two bottles of 1982 Mouton that I had purchased as futures were now rated as the best wines of the century. In a fevered rush to experience the other worldly flavors of this exquisite wine, I immediately opened a bottle of the Mouton and carefully decanted it into crystal carafe. I let wine breathe for an hour before pouring it into our best stemware and then swirled the Mouton to help release the aroma.

I put my nose into the glass and sniffed…. and sniffed again…nothing! No ethereal aromas of black currants, toasted oak, underbrush, or mint either. Just a vague and understated red fruit smell. Heck, there were more vibrant aromas in grape Kool-Aid than in this wine, I remembered thinking. And then I tasted the Mouton. Tannic, tight and a bit of sour grape flavors predominated. My wife and I were both disappointed, but we persisted and drank the whole bottle over a couple of hours, hoping those two hours would coax the wine of the century to show up. It didn’t.

Over the next few decades and through a couple of moves, I misplaced and eventually forgot about the remaining bottle of Mouton. As a matter of fact, I assumed it had gotten lost or that one of my children had poached it during a raid on the old man’s wine stash. But earlier this year, I found the remaining bottle of ’82 Mouton. I decided that my wife and I would open it on our anniversary where we had booked a weekend at a very lovely southern resort. I contacted the resort sommelier and asked if he would open the wine for us, decant it and let it breathe for a couple of hours before serving it to us at dinner. Keep in mind, the ’82 Mouton is 39 years old so my concern before sipping the wine was whether or not it would still be drinkable.

But it’s amazing what a few decades of bottle age in proper storage conditions will do to allow wine from a good vintage to shine. This time the wine was everything I had expected it to be when I opened the first bottle – way too early. Aromas of tack room, mint and toast were followed flavors of dark berries, muted mocha, licorice and spice. In my experience with older wines, full flavored foods can sometimes overwhelm them, but we took a chance anyway and paired the wine with a perfectly grilled bone-in ribeye.

The result was spectacular! Remarkably, the wine is also still slightly tannic so I assume it will continue to age gracefully for at least another decade and I would love to find out. Surprisingly, the wine is still available for purchase, but I probably won’t find it at the $50 dollar a bottle futures price I paid back in 1984. The lowest price I could find online for the wine was $1750.

As an interesting aside, Mouton Rothschild has commissioned many famous artists and celebrities through the years to draw on their labels. For the ’82 Mouton, the winery asked Academy Award winning director and artist, John Huston, to paint something for the label. His watercolor painting is of a ram leaping in joy accompanied by the sun and the grape vine. Inscribed under the painting is a note from Huston to his friend and winery owner Baron Phillipe Rothschild which reads: “In celebration of my beloved friend Baron Philippe’s sixtieth harvest at Mouton.”

Word to the wise: If you really love the wines of Bordeaux, ask your wine merchant about purchasing wine futures. You’ll definitely get the best price possible. And then resist the temptation to drink the wine before it’s time!

John Brown is also a novelist. His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com

I know it’s weird to feel a sense of loss and to grieve for an inanimate object. Nonetheless, I nearly shed a tear when I felt compelled to euthanize my rusty old grill by burying it on Mount Trashmore – our local landfill.

However, on the way back from the malodorous burial mound, I stopped at the local hardware store and purchased a brand, spanking new Weber Performer Charcoal grill. I’ve been using Weber grills for decades because they can accommodate everything from burgers and steaks to large roasts and even 20 pound Thanksgiving turkeys. As soon as I got this shiny – but soon to be grimy- new grill assembled on my deck, I put it immediately to task. And, as it’s name so aptly suggests, the Weber “performed” flawlessly.

Today, I’m going to share a meat, vegetable and fruit recipe my wife concocted and I grilled to perfection on the new Weber. Of course, I’m also going to suggest a couple of special wines to pair with the meal that will greatly elevate this whole dining experience. And while I prefer to use charcoal, the following recipe can also be successfully prepared on a gas grill.

The origin of this dish is Cuba where a wide variety of foods are marinated in – or basted with – a sauce called “mojo” (pronounced “moe-ho” in Spanish). Here in the US, mojo is pronounced just the way it looks and it’s defined as a trait that involves a bit of magic or good luck. In the recipe that follows, you won’t need to use any mojo to make this exceptional “moho” dish.

Grilled Pork Mojo with Seared Avocados and Oranges

Ingredients:

-One pork tenderloin (one to two pounds)
-Three garlic cloves peeled
-One medium red bell pepper diced
-One-half cup of freshly squeezed orange juice
-Two tablespoons of freshly squeezed lime juice
-One tablespoon each of kosher salt and ground cumin
-One-half teaspoon each of dried oregano, black pepper, paprika, cayenne pepper
-One teaspoon of neutral oil – like grape seed or canola
-Eight small red and yellow bell peppers or two large ones quartered
-One orange and two ripe avocados quartered; and one lemon sliced into 1/8 inch rounds
-One small bunch of green onions cleaned

Preparation:

Combine garlic, orange and lime juice, diced pepper, salt, cumin, black pepper, paprika and cayenne pepper in a blender
Process ingredients until smooth and pour into a large zip lock plastic bag
Place pork in the bag and marinate for 12 hours or overnight
Prepare a charcoal or gas grill
Remove pork from marinade and pat dry and rub with the neutral oil
Grill peppers, avocados, green onions, lemon and oranges until seared and put aside
Grill pork until internal temperature reaches 145 degrees F
Allow pork to rest for 10 minutes and then carve it into quarter inch thick slices
Place pork on a platter with avocados, oranges, peppers, lemon slices and onions around it

We accompanied the pork mojo with a side dish of spicy Cuban black beans and rice, and I opened two red wines to pair with the meal that worked exceptionally well. Both wines really enhanced the nuanced citrus notes in the grilled pork mojo. Give one, or both of these wines a try:

2010 Beronia Gran Riserva Rioja ($32) – One of the advantages of drinking Rioja is the ability of the wine to age well for a decade or more. This Spanish red is composed mainly of tempranillo and was aged in oak for three years before bottling. It is full of dark fruit flavors and just a touch of vanilla from the oak.

2016 Luigi Righetti Amarone Della Valpolicella Classico ($37) – From the Veneto region of northern Italy, this Amarone is chock full of bright cherry fruit with an undercurrent of mocha and spice. It is an exceptionally well made wine with the requisite acidity to balance the richness of the oak enhanced flavors.

So fire up the grill and try this recipe. You’ll find your Mojo with this Moho!

John Brown is also a novelist. His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com

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.

So, brothers and sisters of the vine, I’m going to help you “sort the wheat from the chaff” when it comes to the language of wine. Below is a list of some of the most commonly used (and appropriate) words and phrases to describe the various attributes of the beverage we all love.

Common Wine Descriptors

Acid – Refers to the sharpness in the taste of wine. Good acid is balanced by alcohol, sweetness or both.

Balance – A wine is balanced when the sugar or alcohol and the acid are in harmony with no one element overwhelming the other.

Complex – Layers of flavor components that combine to achieve harmony.

Crisp – Refers to the acidity in the wine as in a “crisp” white wine.

Corked – A wine that has an unpleasant “wet cardboard” taste or smell. Reason is thought to be chemical changes in the wine caused by inadequately sterilized corks.

Creamy- Refers to the “silk-like” feel in the mouth of wines as opposed to the “tart/crisp” taste component.

Finish – Describes a wine that has a pleasant aftertaste and feel.

Flabby – A wine which is overly-full bodied, has too much alcohol and is out of balance. (Could also be descriptive of the image I see in the mirror every day)

Fruity – Wines which exhibit fruitiness either in the aroma or in the taste. Wine is sometimes described as tasting like a specific fruit (i.e., apples, apricots, etc.).

Mellow – An absence of harshness or tannin and a smooth wine.

Nose – A general term that describes the aroma and bouquet of the wine.

Oak – A wine is correctly “oaked” when the “nose” carries a whiff of vanilla from being aged in oak barrels. Oak flavors can overpower some wines though.

Rich – Wine is rich when it is mouth–filling, smooth and luscious.

Robust – Describes a full-bodied or possibly heavy wine.

Tannin – A naturally occurring chemical substance in grapes, particularly noticeable in red wine. Tannin can allow wine to age gracefully.

Terroir – French term for all the characteristics of the vineyard site thought to be imparted to a particular wine. It includes the vineyard site, the soil, climate and other attributes that can affect the vineyard and resulting wine.

I hope some of the words and phrases above will increase your understanding and enjoyment of wine. You might even be able to come up with a few new descriptors of your own. And hopefully, my summaries of the two wines below are understandable, appropriate and encourage you to give them a try.

2019 J. Lohr Arroyo Seco Chardonnay ($18) – This Monterey County chardonnay has aromas of just baked bread and ripe green apples. It is a creamy, but well balanced wine with flavors of ripe peaches and citrus followed by nuances of vanilla from this lightly oaked wine. Would be a lovely pairing with Chilean sea bass or chicken cordon bleu.

2017 Markham Napa Valley Vineyards Cabernet Sauvignon ($45) – Juicy and rich with chewy tannins, this full bodied cabernet from Napa is a wine you’ll want to decant an hour or two before consuming. Dark fruit like plumbs and black cherries, along with cola and tea flavors highlight this wine that would make a great accompaniment to grilled beef or lamb chops. It’s also a wine that will benefit from aging for a decade or more.

John Brown is also a novelist. His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com

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.

Well, as a decades-old codger who has probably had more wine caress his palate than anyone not named Robert Mondavi, Earnest Gallo or W.C. Fields, I have found a new way to enhance the appreciation of wine – to keep it fresh and make it even more enjoyable. Of course, we all know how important food is to wine and vice-versa. That’s why I always provide you with a complimentary food choice whenever I recommend a particular wine.

But there’s another sensory element that elevates the wine and food experience to a whole other level: music. Whether it’s Vivaldi, Tony Bennett or Hank Williams Jr., I love to pair up my wine and food with a complimentary selection of tunes. I’m sure many of you add music to special dinner occasions at home like birthdays, anniversaries or date nights with your significant other, but probably only on an episodic basis. I’m suggesting you increase the inclusion of music on a regular basis to see if that pleasant auditory element enhances the overall wine and food experience.

Whether we’re eating in or cooking out, there’s always a musical play set with which to match our meals. It doesn’t need to be a special occasion or a five-course dining extravaganza either. And there are a number of ways to select your play list: CD’s, records, the radio or from music streaming services like Spotify, or Pandora. The fun is finding a musical theme that seems to match your evening meal, picnic or brunch. Here are three examples of how you might wish to combine wine, food and music (taken from the Brown family dining archives).

The midweek evening dinner
Food: Oven Roasted whole chicken, green beans with onions and bacon and scalloped potatoes.
Wine: 2019 Bisci Verdicchio di Matelica ($23) -Lovely white from the Marche region of Italy. Crisp and fresh with flavors of ripe green apples. This wine is an excellent choice with chicken.
Music: The Yellow Jackets, Diana Krall, Frank Sinatra, The Bob Thompson Unit, Miles Davis

Picnic on the deck
Food: Hamburgers, hot dogs, red and yellow bell peppers, and onions all grilled; macaroni salad and baked beans
Wine: 2019 Elizabeth Spenser Rose’ of Grenache ($22) – From Mendocino County CA, this pink wine is full of fresh raspberry and strawberry flavors and has the body to stand up to grilled foods such as the menu above.

Music: John Prine, Susan Tedeschi, Emmy Lou Harris, Lake Street Dive, Alison Krauss, Steve Earle, Kathy Mattea

Sunday Supper
Food: Fettucine with porcini mushrooms and Italian sausage in a marinara sauce; green garden salad with tomatoes and onions in a viniagrette dressing

Wine: 2017 Allegrini Palazzo Della Torre ($23) – From the Veneto region in northern Italy, this rich red is spicy and has flavors of blackberries and cola with nuances of vanilla from moderate oak aging. Pairs perfectly with spicy marinara.
Music: The Three Tenors, Andrea Bocelli, Dean Martin, Louis Prima (for kicks and giggles)

So, if you’re looking for a way to rekindle your passion for wine, you might try and add a little music to the experience.

John Brown is also a novelist. His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com

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.

Autumn in these parts also means you still have access to the last vestiges of the harvest, including one of my favorite foods-the red bell pepper. While red bells are not at all spicy or hot, they become sweet, smoky and richly flavored when you roast them to the point where the pepper skin is scorched and blackened.

Every autumn for the last several decades, I’ve waited anxiously for locally grown green bell peppers to turn large and red. Then I roast, peel and slice them into strips, cover them with good olive oil, minced garlic and balsamic vinegar and devour them with crusty bread and a glass or two of my homemade wine.

Just last week, I decided to take four of those roasted red bells and stuff them with a mouth-watering concoction of farro, (the low carb barley look-alike grain) bacon and mozzarella cheese along with diced and sauteed onions, yellow bells and one hot banana pepper. You will need a red wine that is both rich and able to compliment these spicy roasted peppers so you might try the ones below.

2017 Handley Anderson Valley Pinot Noir ($22) – From Mendocino County in northern California, this is a ripe, medium-bodied wine that has spicy red and black cherry flavors. Mendocino is one of my favorite pinot noir appellations and the Handley pairs seamlessly with the richness of the stuffed peppers.

2017 Bila Haut Occultum Lapidem ($33) – Occultum Lapidem translated from Latin means “hidden gem” which more than aptly describes this red. From the southern French region of Languedoc- Roussillon, this is a blend of 60% grenache, and 40% syrah. It is full-bodied, but well balanced with plum-like, dark fruit flavors and a peppery finish. An appropriate companion to the “Not Your Mama’s Stuffed Bells.”

Not Your Mama’s Stuffed Bells

Ingredients:

-Four large red bell peppers
-Two cups of chicken stock
-One-half sweet onion
-Two slices of thick cut bacon
-One cup of farro
-Two tablespoons of extra virgin olive oil
-Two cloves of garlic.
-One cup of shredded mozzarella cheese
-Two tablespoons of chopped parsley
-Four leaves of fresh basil
-One-half yellow bell pepper
-One hot banana pepper (optional)
-One medium sized cooking pot and sauté ‘pan
-One large bowl and one casserole dish
-One large sheet of plastic wrap
-Two paper towel sheets, one sheet of aluminum foil
-One teaspoon each salt and pepper

Preparation

Roast peppers on stove top, oven or grill until peels are scorched
Place roasted peppers in a large bowl and cover with plastic wrap for half hour
Use a small paring knife to remove scorched pepper skins
Cut a circle into the top of each pepper and discard stem
Pour farro into colander and rinse thoroughly in cold water
Bring chicken stock to a boil, add farro
Turn heat to low and cook farro until al dente (approximately 20 minutes)
Dice bacon and sauté until slightly brown in one tablespoon of olive oil
Remove bacon with slotted spoon and place on paper towel
Add remaining olive oil to pan and saute’ diced onion, garlic, yellow and banana peppers
Mix cooked farro, sauteed vegetables, parsley, bacon and cheese to large bowl
Stuff each pepper with mixture, place in casserole and cover with foil
Bake in a 350-degree F oven for 50 minutes, uncover and cook for 10 more minutes
Serve and accompany with a green salad in a vinaigrette dressing

John Brown is also a novelist. His latest book is “Augie’s World” which is a sequel to his debut novel, Augie’s War. You can find out more about his novels at wordsbyjohnbrown.com