wine journalMay/June 2016

A B C F I N E W I N E & S P I R I T S W I N E M A G A Z I N E

Cava cocktails might be your summer sip!

Secrets to a flawless

cheeseboard

Must love dogs (to work at Shannon Ridge)

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The ABC Fine Wine & Spirits Wine Journal is a bimonthly publication of ABC Fine Wine & Spirits. Copyright 2016 ABC Liquors, Inc. All rights reserved.

Not all products are available in all stores. If the product you’re looking for isn’t available, ask us to order it for you!

Prices in this publication have been rounded to the nearest dollar, including those ending in 8. Allie Smallwood Editor allies@abcfws.com Meghan Guarino Contributing Editor meghang@abcfws.com OUR WINE EXPERTS:

Jim Greeley Southwest Florida Wine & Spirits Supervisor

Shayne Hebert Central Florida Wine & Spirits Supervisor

Atanas Nechkov Central Florida Wine & Spirits Supervisor

Paul Quaglini Southeast Florida Wine & Spirits Supervisor

Bill Stobbs West Florida Wine & Spirits Supervisor

Dan Eddy Northeast Florida Wine & Spirits Supervisor

Heather Burton East Florida Wine & Spirits Supervisor Brad Lewis Contributing Writer If you would like to ensure you’re receiving the Wine Journal each time it’s published, send an email to Jennifer Baker (JenniferB@abcfws.com) and we’ll add you to the “always mail” list.

Follow us on Twitter @abcwinecountry. We’re also blogging daily at blog.abcfws.com.

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The dogs of Shannon Ridge are as cute as they are essential. Learn the wine tasting basics! Region spotlight: Chile & Argentina These wines are in their prime, so sip now for peak flavor! Italian whites to heavily consider for pool and beach sessions.

Cheese. Enough said. Cava is the new Champagne, and it makes to-die-for cocktails. Dad’s day is better with wine. The mother lode of Mother’s Day wines. Wine to Watch: Flegenheimer Bros.‘Out of the Park’ Shiraz

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“I drink red wine on ice to water it down.”

- Diane Keaton

The Dogs of Shannon Ridge

remember driving up the Shannon Ridge

vineyards five years ago (a trip purposed

to explore sustainable wine production) in

Clay Shannon’s tractor-led bench wagon. It

was a beautiful, sunny day and the conver-

sation flowed from the fruit and the climate,

to the sheep and finally to the sheep dogs.

Clay’s endearing name for his sheep, his

“little wooly compost machines,” speaks to

their importance. They are the epitome of

sustainability and have been an integral part

of the process for the past eight years.

The sheep were not in the vineyard on this

particular day. They are only in the vine-

yards at certain times of the year, or they

might eat the first buds. My visit was in

late spring so the sheep were in their other

pastures waiting for the final harvest before

they are brought in to clean up all the leafy

debris after the grapes are picked. The dogs

are their constant companions from birth.

Across a verdant field, we could see a mass

of white puffs. The Anatolian sheep dogs

noticed us first, and with a whistle from

Clay they bounded over. I could tell that

Clay, a true cowboy in the classic sense of

the word, noted which among us were not

frightened by his adored canines, as if we

had passed a test.

In the beginning he reached out to other

sheep farmers all over the world. He needed

breeds that could handle some of the dangers

of Northern California like coyotes and

mountain lions, so size mattered. He looked

first to a Spanish breed, the Anatolian Sheep

Dog. The dogs don’t require much human

training per se, just time, since sheep herd-

ing is a natural part of their breeding. Clay

gets most of the dogs as puppies and begins

integrating them with the sheep around 12

weeks. He places the puppies with a few

sheep in a corral until the dogs are about six

months old, then they are fully integrated

into the vineyards.

The ranch can be tough on these dogs, and

it’s really very sad. They live outside with

the sheep and aren’t supposed to bond with

people. Last year Clay lost a few dogs: one to

a fight with another dog, one to a rattlesnake

bite and one to infection. The dogs I met

five years ago have changed, also signifying

a shift from Anatolian Sheep Dogs to Great

Pyrenees and Border Collies.

“Currently we have Jack, he is part Anatolian

and Great Pyrenees, Pearl is Great Pyrenees,

and Cricket and Lad are Border Collies.”

They are an investment in time and money

but mostly an investment in love, so loss is

especially brutal. Even though they are not

as “bonded” to humans as the typical house

pet, these dogs are warm, loving and have

no fear of the people that work and visit the

vineyards. These breeds are protectors,

not hunters.

The next glass of Shannon Ridge Wrangler

Red ($11) you sip, know that real cowboys

make the wine. Sustainability may be a

buzzword of late, but it has been Clay

Shannon’s commitment for over a decade.

That care comes through in his wines, so

check out Shannon Ridge, Vigilance, Cross

Springs and his newer line, High Valley. All

are great wines with Napa quality, but not

the Napa price. Most noticeably, they exhibit

the beauty of Lake County. Shannon Ridge’s

Buck Shack Red ($20) is a great one to toast

the amazing dogs that protect the sheep that

nourish the vineyard. One sip and you’ll

get a sense of how interconnected all of this

winemaking really is. o

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D A N I E L E D D Y • @ A B C W I N E D A N E • D A N E @ A B C F W S . C O M

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RED BARBERA Cascina Chicco Barbera d’Alba 2013 ‘Granera Alta’ (p 13) BORDEAUX Carruades de Lafite 2010 (p 8) Duhart-Milon Rothschild 2010 (p 8) Secret de Cardinale 2012 St. Émilion (p 13)

MALBEC Santa Julia Reserva Malbec (p 11) PETIT SIRAH Flegenheimer Petite Sirah 2013 (p 13) PORT Fonseca Vintage Port 2011 (p 8) RED BLEND Owen Sullivan ‘16th Street Bridge’ (p 13) Shannon Ridge Wrangler Red (p 3) Shannon Ridge Buck Shack Red (p 3)

RIOJA La Tercera 2010 Rioja Reserva (p 13)

SANGIOVESE La Gerla Gli Angeli Sangiovese (p 11) Poggio Il Castellare Brunello di Montalcino 2009 (p 8)

SHIRAZ Flegenheimer Bros. ‘Out of the Park’ Shiraz (p 11, 16)

SUPER TUSCAN Antinori Solaia 2009 (p 8) Antinori Solaia 2010 (p 8)

ROSÉ Domaine Maby Tavel Rosé (p 11) Pulse Grapefruit Rosé (p 15)

WHITE ARNEIS Cascina Chico Arneis (p 9) CHABLIS Domaine Gueguen Chablis (p 11) CHARDONNAY Pellegrini Chardonnay Russian River (p 11)

FALANGHINA Tenuta Cavalier Pepe ‘Lila’ Falanghina (p 9)

GRECO Ippolito Ciro Bianco (p 9)

ORVIETO Le Velette Orvieto (p 9)

PINOT GRIGIO Storico Pinot Grigio (p 11)

SOAVE La Cappuccina Fontego Soave (p 9)

SAUTERNES Château Climens 2005 (p 8) Le Petit Guiraud 2012 (p 14) VERDICCHIO Marotti Campi Verdicchio dei Castelli di Jesi (p 9)

VERMENTINO Santa Maria Palma Vermentino Blu (p 9) VERNACCIA Mormoraia Vernaccia di San Gimignano (p 9, 11)

VOUVRAY Chateau Moncontour Vouvray Demi-Sec (p 15) SPARKLING Dominio de la Peseta Cava Brut (p 12) Mas Vida Cava Brut (p 12) Murviedro Luna Cava Brut (p 12)

WINE LIST

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HOW TO TASTE WINE

E njoying wine that you like and appreciating wine that you don’t like requires the same thing: the skill of tasting. The more you fine-tune your sensory abilities, the better you are able to understand and enjoy the nuances and details that great wines express.

While there is no one right or wrong way to learn how to taste wine, some “rules” do apply. First and foremost, take a minute to evaluate the surroundings of your wine tasting experience that may affect your impressions of the wine. For instance, a noisy or crowded room makes concentration diffi-cult. Cooking smells, perfume and even pet odor can destroy your ability to get a clear sense of a wine’s aromas. A glass that is too small, has the wrong shape, smells of dish soap or has a layer of dust in it can also affect the wine’s flavor.

The temperature of the wine will also have an impact on your impression, as will the age of the wine and any residual flavors from whatever else you’ve been eating or drinking. You want to neutralize the tasting condi-tions as much as possible, so the wine has a fair chance to stand on its own. If a wine is served too cold, warm it with your hands by cupping the bowl. If a glass seems musty, give it a quick rinse with wine, not water, swirling it around to cover all the sides of the bowl. This is called conditioning the glass. Finally, if there are strong aromas nearby—especially perfume—walk as far away from them as you can and try to find some neutral air.

Now, let’s taste.

First, give the wine in your glass a good swirl around. Be careful, this does take practice. If you are new at this, use the top of a table nearby to help steady your swirl. Next

evaluate the “look” of your wine: check out the color, opacity and viscosity (wine legs). This evaluation should only take 5 seconds.

Now the swirling that you did a bit earlier has had the chance to aerate the wine in your glass. Aeration is necessary to release sulfur dioxide, aldehydes and esters. Once the wine has aerated, you can actually smell the aroma and bouquet. Try and pick out at least two aromas and take your time identifying them.

There are 3 types of wine aromas:

• Primary aromas come from grapes and include fruit, herb and flower notes.

• Secondary aromas come from fermentation and yeast.

• Tertiary bouquets come from aging, oxidation and oak; these are often described as being similar to baking spices, nuts and vanilla.

To assess the taste of the wine you must evaluate the two elements that make up the palate: flavor and structure.

• Flavors such as lemon, blackberry or vanilla.

• Structure has to do with the level of sweetness, body, alcohol, acidity and tannins.

• Profile tastes can also be time-based; there is a beginning, middle (mid-palate) and end (finish).

Take a sip (not a large swallow) and try sucking on it like you’re pulling it through a straw—I definitely suggest practicing this at home first. Ignore the stares of those around you; this simply aerates the wine and circu-lates it throughout your mouth. Did the wine taste balanced or out of balance? Was this wine unique or unmemorable? Were there

any characteristics that stood out and im-pressed you? Surely, you’ll encounter a wide range of fruit, flower, herb, mineral, barrel and other flavors, and if you’ve done your sniffing homework, most flavors will follow right along where the aromas left off. Aside from simply identifying flavors, you are also using your palate to determine if the wine is balanced, harmonious, complex, evolved and complete. Remember that practice makes perfect, and the time and effort invested in palate training is rewarding… and very,

very fun. o

H E AT H E R B U R TO N • @A B C W I N E H E AT H E R B • H E AT H E R B @A B C F W S.C O M

L anding early on a Friday morning in

Santiago de Chile, and with only about two

hours sleep under our belts, we hit the ground

running. A private bus was waiting there to

rush us off to the Colchagua Valley and in less

than three hours we had wine glasses in hand

and, along with about 20 other wine people

from around the world, were taking part in

a power tasting with Bordeaux legend

François Lurton.

We were there to join in the 20th anniversary

celebrations of Lurton’s Chilean property, Ha-

cienda Araucano. The winery and most of the

vineyards are located in an interesting subdivi-

sion of Colchagua called the Lolol Valley. Lolol

is located 43 km (26 miles) from the Pacific

Ocean and average temperatures are generally

cooler than the rest of the area, which allows

for more elegant wines and is what Lurton was

looking for when he first explored this area.

The wines were, generally speaking, excellent.

Elegant Cabernet Sauvignon without the

green, vegetal quality sometimes found in

Chilean wine. Crisp Sauvignon Blanc with

a true sense of minerality. Carménère that

showed us what this misunderstood grape is

really about. Pinot Noir and Syrah with real

character and Cabernet Franc that forced us

to collectively wonder why Chilean Cabernet

Franc wasn’t on everyone’s lips.

François Lurton is indeed a pioneer in the

field of wine. From the earliest days he has

been a staunch advocate of screwcaps. In fact,

he stands against much of today’s received

knowledge that screwcaps are for young wines

and cork is still the safest way to go for wines

that age. Screwcaps, he insists, are the perfect

closure for wines that need to age, and if cork

is used at all it should be for young wines. To

prove his point, in an unplanned exercise, he

poured for us two glasses of an old wine from

A Visit to CHILE & ARGENTINA

B I L L S T O B B S • @ A B C W I N E B I L L S • W S T O B B S @ A B C F W S . C O M

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Lolol Valley from Francois Lurton’s home

Lunch at Araucano

François Lurton

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Lolol Valley from Francois Lurton’s home

the same vintage, one that had been aged with

a cork enclosure and one with a screwcap. The

differences were mind-boggling. The wine

from the cork bottle was beginning to break

down and tasted a little tired, while the same

wine from a screwcap bottle was fresh and

well-structured.

That evening we attended the anniversary

party at François Lurton’s home overlooking

the Lolol Valley. There were a number of local

winery owners there, a lot of French friends,

World Press and our little group of five Ameri-

cans. We sipped some excellent wine, talked of

many things and danced the night away to the

very wee hours.

The next day was a delightful lunch outdoors

and of course, some more wine. Afterward we

took a walk through the vineyards and had

a fascinating seminar on organic and biody-

namic winemaking, for this is another one of

François Lurton’s longtime pioneering beliefs.

“Biodynamic agriculture helps our vineyards

develop in harmony with nature,” he says,

“without any use of chemicals, thus encourag-

ing the vines to nourish themselves naturally.”

Some of it sounds like mumbo-jumbo at first,

but beneath it are some very sound principles.

And the results are always delicious!

A few days later we were on the other side of

the Andes, in Argentina, visiting the iconic

Zuccardi Family Wines estate along with

their sister-venture Bodega Santa Julia. Let us

first say something about the word ‘family’ in

Zuccardi Family Wines. Spending a few days

with the Zuccardis we quickly became aware

of a sense of ‘family.’ It is a sense of caring

and sharing that radiates out from the heart

of their own family to their co-workers, their

guests and visitors, and to the people in the

community. The Zuccardi Family are setting

up a network of schools, libraries, gyms and

social centers, not just for the people that work

for them in the vineyards but for everyone lo-

cally who has the need for these facilities; that

kind of caring shines through their wine as

well. It goes without saying that their Malbec

– at all levels and price-points – is something

special. But as fine as it is, and as popular as it

is internationally, it would be nice to see some

of Argentina’s other well-deserving varieties

gain acceptance worldwide. We were very

impressed with Zuccardi’s Tempranillo, which

can easily stand up to the Riojas and Ribera del

Dueros of Spain. Bonarda is also an impressive

grape variety in Argentina. And of course their

white Torrontés is that crisp, aromatic white

that so many of us are looking for.

On our second day we took a trip out to Paraje

Altamira in the Uco Valley where we attend-

ed a seminar – one of the best we’ve ever sat

through – on ‘terroir.’ Terroir is something we

all thought we understood, but soon found

that we had so much to learn. In a nutshell,

terroir is about uniqueness. It is about the

natural qualities that make a wine in a certain

area unique. It is not a question of the wine of

one area being better or worse than another.

It is a question of allowing the area’s unique-

ness to shine through.

From there we went to Zuccardi’s brand new

facility – not quite operational yet – in the Uco

Valley which is known as Piedra Infinita (In-

finite Stone). Even to someone who has spent

years visiting wineries, this facility was breath-

taking in its presentation and its capability.

Here we took part in a tour and tasting with

winemaker Laura Principiano, after which we

became the first American guests to lunch at

their brand new restaurant, not yet open to the

public. And if you know anything about the

cuisine of Argentina, then you can begin to

know how delicious that meal was.

All in all, it was a fascinating trip that whet

our appetite to explore and discover more

about the wine, the cuisine, the culture and

the people of these two great wine-producing

countries. They should indeed be much

better known. o

With José Alberto Zuccardi and “Santa” Julia

Empanadas!

Peruvian-style Pisco Sour

Primetime Wines

Château Climens 2005 – Barsac, Bordeaux, France, $70 (375mL)

“Toffee, dried lemon rind and tropical fruit on the

nose. Full-bodied and very sweet, with a dense palate

of candied fruit and a long, sweet finish. Very con-

centrated. The botrytis spice creeps up on the finish.

Best after 2013.” 95 points, Wine Spectator

Fonseca Vintage Port 2011 – Portugal, $90

“The Fonseca 2011 is typically more forthcoming on

the nose compared to the bashful Croft: a strident

bouquet with lifted scents of freshly picked blackberries,

kirsch, crushed stone and a dash of Hoi Sin and

oyster sauce. It is very well-defined, very focused and

direct. The palate is silky smooth with not a rough

edge in sight, though not a typically voluptuous

Fonseca because of the keen thread of acidity and

the structure that lends this mighty Port wonderful

backbone. A slight viscosity on the finish lacquers

the tongue and indicates a core of sweet fruit is

ticking away underneath that will surely explode

several years after bottling.” 97-99 points,

The Wine Advocate

Antinori Solaia 2010– Tuscany, Italy, $200*

“A dense, powerful red, with a good lashing of oak,

this evokes black currant, blackberry and spice flavors.

Finds equilibrium with air, gaining suppleness and

finishing long and complex. Cabernet Sauvignon,

Sangiovese and Cabernet Franc. Best from 2016

through 2028.” 93 points, Wine Spectator

Carruades de Lafite 2010–

Pauillac, Bordeaux, France, $315*

“The wine displays much of the same lead pencil,

charcoal and black currant notes of its bigger sister,

although it is forward, precocious and far less struc-

tured than the grand vin. Nevertheless, this wine,

which can be drunk now, will cellar beautifully for

at least 20-25 more years.” 94 points,

The Wine Advocate

Duhart-Milon Rothschild 2010 – Pauillac, Bordeaux, France, $150

“Dense purple, with classic notes of cedar and lead

pencil shavings as well as gobs of black currants and

licorice, the wine has a full-bodied mouthfeel with

precision and density. It also possesses a long, silky

finish with moderately high tannins, but they are

ripe and well-integrated. The wood is clearly pushed

to the background in this dense, full-bodied Pauillac,

which should drink beautifully for 30+ years.” 96

points, The Wine Advocate

Poggio Il Castellare Brunello di Montalcino 2009 – Tuscany, Italy, $50

“Wild sage, juniper and eucalyptus notes pick

up some cherry accents in this lean, chewy red.

Well-proportioned, with a firm, sinewy finish, this

has character and should come together with a little

time. Best from 2016 through 2024.” 90 points,

Wine Spectator o

hen is a wine ready for primetime? Or rather, when is it in its prime? It depends upon the wine. Most

wines are meant to be enjoyed within a year or two of release, but some of the world’s great wines age for

decades to develop a deeper complexity. These wines are sometimes hard to find, but when you do, the first

sip will pull you down into a world of subtleties, flavor, balance and mm, mm deliciousness. Here are a few

wines ready for primetime that are available in select ABC locations.

*These wine prices end in 8 and are therefore ineligible for further discounts, including our $10 off $100 wine offer and $2 Rewards.

W

B R A D L E W I S • C O N T R I B U T I N G W R I T E R

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Italian Whites for Floridian Summers

t’s been said that there are no guarantees in

life except death. Here in sunny, sub-tropical

South Florida, we have a more optimistic out-

look. One thing that is a given in South Florida

is that by this time of year our beautiful, balmy

weather is gone until (at least) November…

And that’s OK. The heat and humidity gives

us an excuse to slow down, spend some time

around blue water and rethink what we’re

pouring into our glasses. It’s never been a better

time to stock the wine rack and the fridge with

some crisp, vibrant Italian white wines.

Before I lose everyone who thinks this going to

be another article about Pinot Grigio, have no

fear. Italy offers an enormous array of intriguing

white wines that are both thought-provoking

and pleasurable. These lesser-known varietals

are just intriguing enough to keep you satisfied

and delicious enough for you to fall in love.

ARNEIS: One of my favorite new wines from

the Piemonte region, the Cascina Chicco

Arneis, ($23), offers notable complexity with

white peach, mint and minerals.

CIRO BIANCO: Produced from 100% Greco

Bianco, this white varietal was brought to

Calabria by the ancient Greeks. The Ippolito

Ciro Bianco, ($12), is a brilliant lemon-green

colored wine with aromas of peaches and citrus

fruits. Undertones of fresh cut herbs and flow-

ers round out the taste profile.

FALANGHINA: Falanghina is a grape variety

that has found its best expression in the volca-

nic soils in the Campania region of Italy. The

wine Tenuta Cavalier Pepe ‘Lila’ Falanghina,

($12), is an aromatic offering with lively acidity

and a real sense of place from the unique soil.

ORVIETO: Orvieto never seems to get the

attention it deserves; partly because much of

the Orvieto we see in the U.S. tends to be a

bland, pedestrian wine. In the hands of

quality producer such as Le Velette Orvieto

is transformed into a wine that is anything

but ordinary. The Le Velette Orvieto, ($12), is

clean and dry with pleasant acidity and peach notes.

SOAVE: Once one of the most popular imported

wines in the U.S., Soave fell into disfavor as its

commercial success led producers to quantity

at the expense of quality. La Cappuccina has

worked diligently to counter this negative

perception. The single vineyard La Cappuccina

Fontego Soave, ($12), is the flagship wine of

the estate. Golden delicious apples, hazelnuts,

citrus and white flowers are found in this

complex, age-worthy wine.

VERDICCHIO, VERMENTINO &

VERNACCIA DI SAN GIMIGNANO: Yes,

these are three different wines but I couldn’t

decide between them so you get all three.

Marotti Campi Verdicchio dei Castelli di

Jesi, ($11), is a mouthful of words and wine.

This crisp, dry wine from the Marches region

of central Italy is ideally matched with a plate

of seafood. Vermentino is grown all around

the Mediterranean coastline but really excels

on the island of Sardinia. The Santa Maria

Palma Vermentino Blu, ($13), is another wine

sure to improve any seafood dish you might

serve with it. Mormoraia Vernaccia, ($18),

is a new addition from the enchanted

Tuscan town of San Gimignano

and is one of the best examples

of Vernaccia I have tasted. o

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P A U L Q U A G L I N I • @ A B C W I N E P A U L Q • P A U L Q @ A B C F W S . C O M

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E

Secrets to a Well-crafted Cheeseboard

veryone has an inner Ina Garten.

I don’t care who you are, or what walk of

life you come from, an evening filled with

lip-smacking wines, a laden cheeseboard,

and hearty laughter tickles everyone’s fancy.

Since you’ve suddenly come across a craving

for the fancy-schmancy, why not take a stab

at a cheeseboard? It can’t be done wrong (be-

cause cheese can’t be wrong), and it’s a fun

excuse to try some new wines and entertain

friends.

1. THE BOARD AND THE CHEESE

When most people craft a cheeseboard, they

focus on hitting all the flavor bases: sharp,

nutty, creamy, fresh and funky. Instead, focus

more on hitting these bases: aged, young,

goat and blue. You do want a healthy repre-

sentation of sharp, nutty, creamy, fresh and

funky, but if you’re not a cheesemonger you

might not know what cheeses exhibit these

flavors right off the bat.

SECRET #1: Unwrap cheeses to let them breathe and “open up” just like you would a wine.

The actual board that the cheeses and treats

go on can be anything solid, from wood to

marble to glass to ceramic. Cake stands and

cutting boards also make great cheeseboards!

If you don’t have special cheese knives, just

pair one butter knife per cheese.

Once you’ve done this a few times, you can

begin to build boards based on region, coun-

try, style or age. In the beginning, though,

it’s always more fun to experiment with all

styles and flavors.

2. BREAD, CRACKERS AND SPREADS

This will serve as the anchor for your palate.

Crackers and bread are the blank canvases

cheese flavors bounce off of. Think bread

sticks for height, toasted baguettes for

spreads, and crackers for crunch. Remember

that the carbs here are to showcase the

flavors of the cheese and wine together, so

simple flavors like cracked pepper and sea

salt always work.

SECRET #2: Cheese should always be served at room temperature, so letting the cheese breathe for 30-45 minutes after taking from the refrigerator is a good idea.

If you want to add another level of complex

flavor and beauty to your board, consider

some spreads. Bacon jam, olive tapenade,

red pepper jelly, fruity marmalades, Sierra

Nevada mustards and honey are great candi-

dates. Or just go for a chunk of honeycomb;

its rustic look will have your board

screaming “I’m Barefoot Contessa’s

best friend.”

3. FRUIT

Fresh and dried, it’s always good to think

about season with fruit. Since we’re embarking

on summer, mandarins, cherries, apricots,

strawberries, cantaloupe and blueberries will

be at their freshest. You can never go wrong

with candied lemons! Oh, and wrap some pro-

sciutto around the cantaloupe (it’s to die for).

SECRET #3: Cover cheeses in a damp towel to keep them from drying out too much, which can alter flavor.

4. SALTY, SWEET AND CURED

This is where your briny olives, cured meats

and candied/spiced nuts come in. Olives are

a staple on a cheeseboard, but if you want to

turn this course into a meal you could add

prosciutto, salami, genoa and other cured

meats. The nuts provide some extra crunch

and can be used to echo flavors in the chees-

es (got an espresso dusted Cheddar? Cocoa

almonds would pair perfectly with that!).

SECRET #4: The board should be arranged (and eaten) from mild to strong, left to right or clockwise. Make sure there is space between stinky cheeses and mild cheeses; odor (and flavor) can and will transfer easily!

5. GARNISH FOR AESTHETICS

This part is easy… garnish with herbs!

Choose edible greenery to fill empty

spaces around the board.

SECRET #5: Each person will eat about 6 ounces of cheese, so buy according to how many people will be in attendance to make sure everyone gets a bite!

Once you gather your cheese it’s time to

think about the wines.

Our Wines to Watch are expert selections

that exhibit an unparalleled sense of place.

They maintain heightened personality and

hail from distinct coordinates. These wines

aren’t just ABC’s newest wines, they are

the wines that might just be the world’s

next favorite. o

A L L I E S M A L L W O O D • @ A B C W I N E C O U N T R Y • A L L I E S @ A B C F W S . C O M

(and the kick-butt wines to pair with)

Secrets to a Well-crafted Cheeseboard W I N E S T O W A T C H

Domaine Gueguen Chablis, $19

Pair with soft, creamy cheeses like

an aged Brie or a Jarlsberg.

Flegenheimer Bros. ‘Out of the Park’ Shiraz, $15

This wine calls for a cheese that can tango

with its spice, such as Extra Sharp Cheddar

or Gouda.

Pellegrini Chardonnay Russian River, $22

You could go the typically creamy Brie

route here, but a goat Alpine Shepard

cheese will really dance with this wine.

Domaine Maby Tavel Rosé, $17

Because this is a drier style of rosé, pair

with rich cheeses like goat, Mahon (a Spanish

cheese with creamy texture and sharp bite),

or Appenzeller, a style of Gruyère whose

slightly herbal and spicy character pairs

so well with this rosé.

Mormoraia Vernaccia di San Gimignano, $18

This citrusy, refreshing wine belongs with

semisoft, washed-rind, young cheeses like

Taleggio. This Italian cheese has a robust

aroma with a tangy fruit flavor.

Santa Julia Reserva Malbec, $13

Seek out funky, umami-heavy cheeses for

Malbec. This particular wine would do well

with soft to semi-firm cow and sheep milk

cheese like Cashel blue or Manchego.

Storico Pinot Grigio, $10

Storico’s Pinot Grigio is super fruity and

crisp, so a delicate, slightly tangy and

somewhat salty cheese like Asiago Fresco

would go very well. Or try a nutty, grassy

St. Nectaire.

La Gerla Gli Angeli Sangiovese $18

This delicious Sangiovese is nutty and rich

so it needs a cheese that follows suit. Try

Pecorino and Fontina but especially dry Jack.

wine journal | 11

wine journal | 12

W

Cava CocktailsJ I M G R E E L E Y • @ A B C W I N E J I M G • J A M E S G @ A B C F W S . C O M

ith the seasonal temps inching the mercury north of comfortable,

it’s a perfect time to enjoy wines that offer great flavor and cool us off

a bit. I can’t think of a better reason to invite friends over for an infor-

mal gathering, fire up the grill and sip a chilly glass or two of Cava.

Next time you reach for a bottle of bubbly make it for a Cava cocktail. o

French 752 oz Murviedro Luna Cava Brut

1/2 oz Lemon juice

1 oz Gin (I recommend a gin with citrusy

aromatics like Los Apostoles Gin ($32))

2 dashes Simple syrup

Combine gin, syrup and lemon juice in a

cocktail shaker filled with ice. Shake vig-

orously and strain into an iced flute glass.

Top up with more Cava. Stir gently.

Later editions of this cocktail substitute

cognac for the gin. Try Hardy VS Cognac

($30) as a terrific alternative.

Sparkling Sangria Cocktail1/2 oz Simple syrup 1 Orange quarter 1 Lime quarter 1/2 oz Orange liqueur 1/2 oz Spanish brandy (a Solara Brandy de Jerez like Felipe II ($19) should suffice nicely) 4 oz Dominio de la Peseta Cava, chilled 2 oz Lemon-lime soda, chilled 1 Maraschino cherry

Muddle fruit slices in a shaker with simple syrup. Add liqueur and brandy with ice. Shake and strain into a cocktail glass. Add soda and top off with cava. Drop in cherry and garnish with an orange slice. (Recipe modified from www.freixenetusa.com.)

Blood Orange Cava Cocktail2 Blood oranges, plus 1 thin slice for garnish Splash of fresh lemon juice Splash of bitters 4 oz Mas Vida Cava Brut, chilledUsing a reamer, juice the blood oranges into a strainer placed over a bowl. With the back of the spoon work the pulp against the strainer to extract all of the juice, about 1/4 cup. In a small pitcher combine the blood orange juice, lemon juice, bitters and the chilled Cava. Give it a little stir. Pour into a chilled Champagne flute. Garnish with a thin slice of blood orange.

(Recipe modified from www.foodnetwork.com.)

A

Fathe r ’s Day : All I Really Want is a Six-pack

S H A Y N E H E B E R T • @ A B C W I N E S H A Y N E • S H A Y N E H @ A B C F W S . C O M

h, Father’s Day, the annual pilgrimage of man to grill, cold beer in hand to sear a side of beast, pronounce it done and present it to table, where it

gets wolfed down. Then, said father beelines it to the couch to try and capture just a little relaxation before day’s end.

I wish my day went something like that on Father’s Day, though I might replace that cold beer with a glass of wine.

My typical ‘dad day’ includes driving my daughter to and from dance rehearsal and recital, enjoying lunch at Harry’s near Munn Park in Lakeland

(best gumbo in the area), and spending the evening watching the recital, along with a theater half-filled with other dads looking like they would

rather be nowhere else, except maybe in front of a grill.

Since I don’t get to laze around all day, at least let me daydream about the perfect Father’s Day gift: a 6-pack. Yep, that’s all I ever wanted—that and

half a cow and some taters. My 6-pack contains no beer, I’m sorry to report. Mine is wine, red wine—red wine that pairs well with meat to be precise.

It’s not everyone’s ideal beverage when it is 90 degrees out and the grill is on, but isn’t that why air conditioning was invented in the first place? o

Here is my 6-pack starting line-up:

La Tercera 2010 Rioja Reserva, $25

“A classic, traditional Rioja,

it exhibits notes of lead pencil

shavings, unsmoked cigar

tobacco, black cherries,

blackcurrants and subtle

oak in the background.

Medium-bodied, elegant and

pure with lovely texture and

lushness.” 93 points,

The Wine Advocate

Secret de Cardinale 2012 St. Emilion, $37

“This 2012 is a super-con-

centrated, layered, opulent

wine with fruit largely

concealing some serious

tannins. This blockbuster

displays plenty of mocha,

black cherry and cassis fruit.

It has an incredibly dense,

opaque purple color and a

full-bodied mouthfeel.”

93+ points, The Wine Advocate

Cascina Chicco Barbera d’Alba 2013 ‘Granera Alta’, $22

Jumps from the glass with

sweet, red berries, flowers,

spice and mint. This

Barbera is beautifully

perfumed and ready to

drink now and over the

next few years.

Cascabel Composé 2011, $17

Composé is a blend of 50%

Mourvèdre and 50% Syrah.

Bright ruby-red with pun-

gent aromas of raspberry

liqueur, lavender and licorice,

lifted by an exotic Indian

spice quality. Lush and

pliant but with a surprisingly

light touch to its flavors of

red berries, floral pastilles

and spice cake. Youthfully

energetic and taut on

the finish.

Owen Sullivan Cabernet Franc ‘16th Street Bridge’ 2013, $17

This release is devoted

to Cabernet Franc (79%)

and supported by Cabernet

Sauvignon (11%) and Merlot

from acclaimed vineyards

such as Champoux, Elephant

Mountain, Sheridan and Two

Blondes. French Cab lovers

will embrace this for its

aromas and flavors of Bing

cherry, red currant, bell

pepper, oregano and thyme.

Bila Haut 2013 ‘Occultum Lapidem’ Cotes du Roussillon Villages/Latour de France, $25

“An incredible effort, the 2013

is made from a mix of Syrah,

Grenache and Carignan that

comes from schist and chalky

soils. A serious, classically

styled effort, it offers awesome

aromas and flavors (blackberry,

mineral and licorice), full-bod-

ied richness and fabulous

concentration that never comes

across as heavy. 94-97 points

The Wine Advocatewine journal | 13

wine journal | 14

y favorite Sauternes estate is Château

Guiraud; this property dates back to the early

18th century and in 1855, Château Guiraud

was officially classified as a Premier Grand

Cru of Sauternes in Bordeaux, France.

Over a period of 100 years various families

succeeded as owners of the estate: During

a dinner in early 2006, Robert Peugeot, an

industrialist, and three winemakers, Olivier

Bernard of Domaine de Chevalier, Stephan

Von Neipperg of Château Canon La Gaffelière

and Xavier Planty, the estate’s director, decid-

ed to buy Guiraud. They signed a purchase

contract on July 20, 2006, thereby uniting

their shared passion for wine, gastronomy

and nature.

The wine produced here is made from Sauvi-

gnon Blanc (35%) and Sémillon (65%) grapes

affected by Botrytis Cinerea, or Noble Rot, a

type of fungus that feeds on the water inside

the grapes and thus naturally concentrates

the aromas and flavors in the grapes resulting

in a Sauternes wine with an exquisite taste.

Botrytis brings natural sweetness to the wine

and a great range of flattering aromas such

as sweet pineapple, candied fruit, black tea,

white pepper, saffron and sandalwood.

Under the expert guidance of Xavier Planty,

the wines of Château Guiraud have been

certified organic since the 2011. Château

Guiraud is the first Grand Cru Sauternes

to carry the organic logo.

Organic farming begins with regenerating the

soil, biodiversity and grassy vegetation that

grows naturally around the vine stock. An

insect census of Château Guiraud’s 128 hectares

of vineyards found 635 different varieties,

compared to fewer than 200 in conventional

vineyards. To help expand biodiversity, 3.7

miles of hedges have been planted to help pro-

tect insects and feed them in spring. Multiple

‘bug houses’ have also been placed throughout

the vineyards. The multiplication of insects

which feed on vine predators has allowed

Xavier Planty to dispense completely with

insecticides at Guiraud since 2004.

But back to the wine. Available at select ABC

stores is the second wine of Château Guiraud,

Le Petit Guiraud. The 2012 Petit Guiraud is

an excellent choice for Mother’s Day brunch –

in a 375 mL bottle it’s offered for only $19!

Another personal favorite sweet wine—and

one perfect to serve on Mother’s Day—is the

Vouvray from Château Moncontour in the

Loire Valley in Northern France.

If you are a fan of semi-sweet (demi-sec)

white wine, or simply want to taste one of

the best, the Vouvray Demi-Sec by Château

Moncontour should be on top of your list; it is

not only of the highest quality but is probably

the best value in its category.

The vineyards at Moncontour are some of

the oldest in Loire Valley; a castle has existed

there since the fourth century. The current

structure dates back to the Renaissance when

Charles VII, King of France, rebuilt the castle

during the 15th century for his mistress

Agnès Sorel.

The current owner, the Feray family, purchased

the domain in 1994. With the same passion as

their predecessors, they have never stopped

to revamp the vineyard and to improve the

M

3 French Stunners for Mother’s Day

AT A N A S N E C H K O V • @ A B C W I N E AT A N A S • AT A N A S N @ A B C F W S .C O M

Château Moncontour, Loire Valley, France

Guiraud vineyard living soil

cellars to make Moncontour vineyard one of

the most beautiful and renowned of the region.

Currently Château Moncontour has 130

hectares under vine, mostly in AOC Vouvray,

on calcareous and clay soils. The cellars of

Château Moncontour have been carved in the

rock below the park of the château so that the

grapes can be transferred smoothly by gravity

into the presses and the barrels and tanks.

The 2014 Château Moncontour Vouvray

Demi-Sec ($15) exhibits pale yellow-gold

color with green hues and aromas and fla-

vors of apricot, sweet orange, green apple and

acacia flowers; soft and round in the mouth

with medium sweetness and nice acidity for a

perfectly balanced finish. Enjoy as an aperitif,

by itself or with light appetizers, fresh fruit

or fruit tarts.

The third selection of sweet wine is more than

just a wine, it is a wine cocktail!

Five years ago a new trend emerged in the

rosé wine market: the flavored rosé. These

are refreshing, low calorie, off-dry and fruity

wines. In a very short time they became

a favorite with European consumers. Initially

several flavors were crafted, including straw-

berry, raspberry and apple, but only one has

survived the market test—grapefruit!

Now at ABC Fine Wine & Spirits is Pulse

Grapefruit Rosé at the friendly price of

only $8.

Pulse Grapefruit Rosé is quality rosé

wine from Southern France with natural

grapefruit flavors.

This style comes from a French tradition of

adding a touch of fruit juice or syrup to a

glass of wine. The freshness of the rosé wine

is perfectly balanced by the vibrancy of the

citrus fruit, tangy aromas of natural grapefruit

and a touch of peach, resulting in a vibrant

and refreshing drink. Serve chilled over ice

or with light appetizers. o

wine journal | 15

8989 South Orange Ave.Orlando, Florida 32824

W I N E T O W A T C H : Flegenheimer Bros. ‘Out of the Park’ ShirazA R O M A :

CRACKED PEPPER, CINNAMON AND CLOVE WITH NOTES OF BLACKBERRY F L A V O R :

Dark plum and spice with chocolate undertones and jammy berriesB O D Y :

Full-bodied and rich

wine journal | 16

C O L O R :

DEEP PURPLE WITH GARNET HUES

F I N I S H :

Well-structured with lingering

tannins and bright acidity

R E G I O N :

Mclaren Vale, Australia

P A I R W I T H :