Le Grand Vin For a Grand Birthday!

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Decisions, decisions, decisions. I hate making decisions but last night I made a decision  I wish I could make everyday of my life. .. drinking a 1982 Chateau Lafite Rothschild or a 1982 Chateau Latour!

When I get older losing my hair,

Many years from now,

Will you still be sending me a valentine

Birthday greetings bottle of wine?*

 This all came about with the arrival of my 65th birthday which I have been celebrating now for at least a week.  It has been the best birthday ever.  Social security, a small pension and Medicare.  Who could ask for anything more, right? Wrong. A gift from a dear friend who knows my love for Bordeaux. That is the stuff of dreams. I know to most of you this is all silliness, but to those of us who have been drinking and collecting wines receiving a couple of bottles of each of these wines, particularly from a year classified by some as the vintage of the century, is the thrill of a lifetime.  Yes, dear readers, to those in the know this is a trip to Paris, or a new mink coat! A night at the Ritz or a diamond necklace! Winning the lottery or getting "work" done on your face! You name it, whatever makes you tick multiplied by one hundred.

So, the process started. Which one was to be the lucky one?!  Which one would Winston choose?

The dedication is from Churchill to my uncle on his visit to Havana in 1946, a year before I was born.

For a week I looked into every review and tasting note I could find, from Robert Parker aka The Wine Advocate, to Dr. Vino who tweeted Either one! when asked to help in the choice.  From my own experience I have always found Lafite "needed more time" in the bottle.  Big wines like this are made to last 50 years plus, particularly from great vintages like '82, '90, and '95.    That is part of what makes them great wines.  To open a great Bordeaux before its time is a crime and a disappointment of sorts. Latour and Margaux are much more accessible and I have never been "early" opening either one.  So from past experience, a decision was made. Find out after the break...

The Wines Of Spain...Pintia (Vega Sicilia) A Pleasant Surprise!

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I have never been much of a fan of Spanish wines, that is, until I tasted Pintia on my last visit to Miami.  I didn't even have to taste it, just the smell that permeated the air when it was uncorked told me I was going to be in for a nice surprise. 

Acquired by the legendary Vega Sicilia estate in 1997,  Pintia's vineyards are 30- 50-year-old Tinto de Toro (Tempranillo). Toro is located further along the Duero river from Vega Sicilia, in hotter, wilder territory as one approaches the Portuguese border (after which, the Duero becomes the famous Douro of Port fame). The Vega group began researching the area in 1997, with experimental vinifications and judicious purchases of top vineyard sites, half of which were already planted with mature 25 to 45 year old vines. The estate now possesses 96 hectares of land, including a state-of-the-art vinification and ageing facility. The 2001 vintage was the first judged worthy of release, in a limited quantity of 80 000 bottles.

The wine is 100% Tinto de Toro, the superior local clone of Tempranillo, aged 1 year in new oak (70% French, 30% American). It displays the style and class of a Vega Sicilia Group wine, but with the extra spicy, forceful presence of a Toro. A fantastic newcomer to the Spanish scene!

In the past, whenever I have purchased a Spanish wine it has been a fairly inexpensive one, mainly to complement a paella or another Spanish dish.  As I have mentioned before, a native dish should be cooked with the olive oil of the region and served with a wine of the same.  This is called "terroir".  What grows together, goes together.  It's as easy as that.

When you have an exceptional wine such as this, think of the wine first and order around it.  At this particular dinner we had a roasted pork loin with pears, cooked in a wood fired oven,  accompanied by truffled french fried potatoes.  A very "woodsy" menu and one which complemented the wine to a T.

Although Pintia is not inexpensive, ($75 - $85 retail) it represents excellent value for a wine of this category from one of Spain's greatest estates.

A Restaurant To Remember

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I don't think there is a single New Yorker or former New Yorker who doesn't miss the World Trade Center.  I, for one, can't still believe those towers are gone forever.  Every time I fly back to New York, whether it's from the air or from the streets of Manhattan, somehow the memory of those two imposing towers seldom leaves my mind..  Most of all, I miss them when I'm downtown.  They were such a point of reference...all you had to do was look up and you knew exactly where you were.  Now there is nothing, nothing to guide you back to where you came from.

More than New York, New York The Twin Towers were the symbol of New York City, The Big Apple.

One of the best restaurants in the city was at the World Trade Center.  It was appropriately named Windows On The World and it occupied the 106th and 107th Floor of the North Tower.  It offered majestic views of the New York City skyline and boasted one of the best wine lists in the city. Every month they sold 10,000 bottles of wine as accompaniments to their dinners. Attached to the main restaurant was a popular wine bar called Cellar in the Sky and at the time of the attack the restaurants $37,000,000 in annual revenues made it the top grossing restaurant in America.

O the morning of September 11, 2001, there were 78 employees serving breakfasts on the two floors to approximately 100 guests. When the plane struck the North Tower, all of them perished in either the initial crash or within the hour when the tower crumbled.

Click here to view the menu

Kevin Zraly, Wine Director for Windows On The World. Zraly conducted classes at the restaurant for those interested in learning more about wine. He now publishes the immensely popular Windows On The World Complete Wine Course which has sold over 3 million copies. Andrea Immer, noted wine critic and author Great Tastes Made Simple had been a sommelier at the restaurant.   I highly recommend their books and should you find yourself with some time on your hands, go take the course.

                                   

As a food and sometime wine blogger I wanted to use this day to remember those who perished at the restaurant and the towers, as well as those in the Pentagon and the fields in Pennsylvania.  May you rest in peace.

Schwartz Project - my favorite!

All photos Getty Images

A Red Wine that Is Perfect for Grilling

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I know, it's summer, most of us are enduring temperatures in the high 90's and who wants to even think of red wine.  If you grill, you do!  This Provencal red is the perfect wine for ribs, chops, kabobs and anything beefy that you throw on that grill.  Just remember what I have mentioned before...make sure the wine is enjoyed at "room temperature" which is not your 75 degrees air conditioned room.  Room temperature for french wines is 60 to 65 degrees and I doubt any of us wants to keep our rooms chilled at that temperature (I would!) just to keep our wines comfy and cool.  Make sure you insert the opened bottle in the fridge for about a half hour so they come down to optimal temperature while they breathe.  Or just plunge them in ice water for a few minutes. This, as a matter of fact, is applicable to any red wine, particularly in the summer!

When the term cuvee is shown on the label,  it means the wines will usually be special blends or selected vats of higher quality, at least in comparison to that producer's regular wines. In this case, it is not just a blend of Syrah,  Mouvedre and Grenache grapes but a  higher quality of this blend.

If you live within New York State, Sherry-Lehman will deliver for free.  If not, they will fedex for a price, which is not cheap, but seeing that the wine is on sale, the savings will cover delivery.  I do not have any kind of association with Sherry-Lehman.  It is just one of my favorite wine stores in the world and one from which I order on ocassion.

If you cannot find this specific wine, look for something similar to it.  I am mainly using it as the perfect type of red wine to go with grilled meats. Also look for Argentinian and Chilean Malbecs which are more enjoyable in this heat than a cabernet or a merlot. Save the latter for the winter.

What to Drink This Summer...French Rose'

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What is it that makes Americans so squeamish about French roses? I think it's because a majority of them grew up looking at pink bottles of sweet white zinfandel from California!   

French Roses are dry wines which are not truly red, but have enough of a reddish tinge to make them assuredly not white. The actual color varies depending on the grapes involved, and often may seem to be more orange than pink or purple. Rose wines may be produced in a number of different ways, depending on the desired results. Most Rose wines are the result of crushing the red grapes used rather early on, so that they are not able to impart their color – or much tannin – to the final wine. These wines are in most respects white in character and flavor, with only the tinge of red and some subtle taste differences belying the difference.

Rose wines are not "serious" wines, they are just delightful wines meant primarily for Summer consumption due to their crispness and lightness.  They are very refreshing in hot weather. Styles vary widely, but in general, a Rose wine is much simpler than a true heavyweight white or red wine – even if made from the same grapes. European Rose wines are generally dry, while Rose wines from the United States are generally sweet. Sometimes, this distinction is highlighted by referring to sweet Rose wines as Blush. 

If you go to the South of France in the summer, or anywhere in France for that matter, you will see most every bucket in the restaurants filled with a bottle of rose, especially at lunch.  The last time I had lunch at the fabled Hotel du Cap in Antibes, 10 out of 10 ice buckets were filled with a different bottle of rose!

Hotel du Cap, Cap 'Antibes

The wonderful thing about them is how refreshing they are and how they go with everything you like to eat when it's hot, from salads to grilled fish to pastas and panini.  They are economical too, at about half the price of the white Burgundies we all enjoy so much.

French roses, make an alfresco lunch rather elegant and sophisticated and they will greatly complement any cold menu.  They are wonderful also with hot rice dishes like paella and risotto, especially if you serve them on a hot day.  If you are having a bouillabaisse, don't even think twice! So, take the lead and serve them this summer.  You will be pleasantly surprised and so will your guests.

My favorite roses:

Domaines Ott, Chateau Romassan

$38

Chateau d'Esclans, Cotes de Provence

$19.95

Domaine Houchart

$16.95

La Colonie

$16.95

Chateau d'Aqueria, Tavel Rose

$16.95

Mas de Gourgonniere, Les Baux de Provence

$13.95

Mas de la Louviere, Bandol 

$49 for a magnum

I have drank all of these throughout the years (and then some) and highly recommend them.  Probably the most available is Houchart.  La Colonie is a favorite of Sherry Lehman's, but my least favorite.  If money were no object, Chateau Romassan or Chateau de Selles, both produced by Domaines Ott would be it for me, but after the first glass they all taste great.

All these wines can be found at Sherry-Lehman in NYC.  A good wine store should have at least a couple of the one I've recommended..

Photos Google and Sherry Lehman

The Experts Weigh In!...Wine Suggestions for the Moroccan Apricot and Lamb Tagine

Pin It I have recently joined a wine group on Linkedin called Wines & Spirits.

After I published my post for the Apricot Lamb Tagine, I thought it would be fun to approach them for their suggestions on what wines to serve with the tagine. This is what they came up with. Keep in mind, these are not your average wine drinkers, but very sophisticated wine connoisseurs and collectors, so enjoy!

Jan De Ceuster
Experienced consumer PR consultant, with particular strong experience in travel & hospitality and wine & gastronomy

"I would suggest a Sicilian Nero d'Avola, a modern style Calabrase based on, a Puglian Primitivo or a sound Californian Zinfandel. "

Jim Ruxin
Owner, JKR Productions, Inc.

"I agree with Jan's suggestions. This dish might even take a late harvest zin with light to moderate sweetness, depending on the strength of the fruit presence in the dish. As a foil to that sweetness, you might go in the other direction with an Amarone, or even a negro amaro such as Feudi Serpico, 1998, 1999 and 2001 are particularly good. "

Mark Norman
Director of Marketing and Business Development at The Wine Societies

"I would go with an ancient vine (old vine) zinfandel or ancient vine (old vine) petite sirah...I make a lamp chop with a port and fig reduction and both go extremely well with that! I would suspect that your recipe is slightly spicy so the heavier (ancient vine / old vine) wines would stand up well! "

Greg Tuttle
Wine Operations Manager at Total Wine & More

"At a recent training meeting, our wine managers enjoyed both old vine zinfandel and elegant Russian River pinot noir with various Moroccan tagines. In spite of their rich seasoning, the pinot noir was not overwhelmed and compliemented the sweet spicing of the dishes and the flavors of the preserved fruits. I like Jan's Nero d'Avola suggestion as well – a medium-bodied tannat or tannat blend from Uruguay might also be a fun pairing. "

Mike Potashnik
Publisher, International Wine Review

"How about an off dry Riesling for a Chicken leg tangine? What about a Rioja for minted lamb kabobs? How about Chateau Musar for either "

Abby Wine
Southwest Wine Travel Examiner, Examiner.com

"Greetings, it is possible to get an Algerian wine. Be sure to consult a professional, as these wines can be highly acidic, not so well balanced. Of course, people have been eating North African food with French, Spanish, and Italian wines for centuries. You might consider a red blend from Corbieres, one of the largest and most southerly wine sub-regions in France. The vineyards of Corbieres hug the Mediterranean coast. The typical varietals in a Corbieres blend are the same as those in a Cote du Rhone, and the wines tend to be full-bodied. I love a good Corbieres because you can taste the Mediterranean sunshine, and it really stimulates the appetite. The French are experts at blending these wines to pair with all manner of Mediterranean cuisines, including North African style dishes. Several North African states were French colonies for centuries, so the cuisines and winemaking of both areas are intimately connected. Within my area of particular expertise, I would pair this with the 2007 Sangiovese from Village of Elgin Winery in the Sonoita, AZ AVA. That is a fantastic, natural wine with the same touch of sunshine. It is a little lighter than most Corbieres blends, very well balanced, with a hint of sweetness that will really bring out the dried fruit in this dish. Good luck! "

The final choice is up to you...but what a choice!


You can see more comments and connect to the Wine & Spirits Group in Linkedin by clicking:

http://www.linkedin.com/groupAnswers?viewQuestionAndAnswers=&gid=44979&discussionID=5700817&commentID=5446444&goback=%2Eanh_44979#commentID_5446444.

Is Grey Goose Really Worth the Price?

Pin It The short answer is... not in this economy and not with the Euro at 1.40/US$. Whether it's imported vodka, French Bordeaux, Hermes toothbrushes or Christian Louboutin stillettos, the answer is still the same. At times like these, your best bet is to stay domestic. Forget Paris...visit the Grand Canyon.

I am a red wine aficionado, particularly of red Bordeaux. At a certain point in my life, one of my hobbies was collecting great bottles of wine and it was great fun. Now I hunt for good bottles at a decent price and, above all, at a price I can afford. These are getting harder to find, even when you look for what have always been reasonably priced producers from Argentina, Chile and Australia. I guard what is left of my Bordeaux bottles like a mother coyote and salivate when the Sherry Lehman catalogue arrives and I look at their inventory of fabulous wines with fabulous prices to match. Frankly, even if I could afford to, I would never pay these prices. For the past two decades, so much wealth has been created across the world, that it has been simply a question of too much money chasing a limited supply. .. but don't worry, the scales will tilt back, they always do. (Just as I was about to post this, I noticed on the Wine Spectator blog to the right, the announcement that Louis Latour is releasing its 2007 vintage at considerably lower prices than 2006)

In the past, my only saving grace has been that in the hot weather, I always switch to vodka for cocktails and give up red wine altogether. Summers in South Florida are pretty unbearable and can last well into the latter part of October. Red wine and heat don't make a good combination, particularly when it is not only hot but extremely humid. This year, though, things look bleaker for us vodka drinkers as the falling dollar has caused imports across the board to skyrocket to unaffordable prices on top of a poor economy. Double Whammy! What now?

In my drinking career, and it has been a long and varied one, I have gone from Absolut to Stoli, to Ketel One to Grey Goose back to Ketel One. Why back to Ketel One? I found Grey Goose too mild. After a couple of ice cubes it tasted watered down. I am a hard core vodka drinker, on the rocks and with a lemon or lime twist. I don't mean I squeeze the juice into the vodka...I just float it..I am indeed a purist and I can't tell you how many times I have sent a glass of Grey Goose back at a bar or restaurant, claiming it was watered down. It wasn't.

One day, about a year and a half ago, I happened to notice a bottle of Kirkland Vodka at Costco while I was waiting to pay almost $60 for my Grey Goose eau de vodka. Kirkland is Costco's private label. I went over, examined it, saw that it was distilled in France, five times no less! in Cognac, the same region where Grey Goose is distilled. I asked the sales clerk about it and he said it was selling like hot cakes. It took me almost a year to break down and buy a bottle and I have been drinking it ever since. As a matter of fact, I prefer it to Grey Goose. Seriously, and I don't get kickbacks from Costco, it tastes like Grey Goose, just a little bit stronger. Perfect for my taste and less than $30/bottle for 1.75 ml. , which is also perfect for my new wallet. If the bottle bothers you, pour it into a fancy crystal decanter or an old Grey Goose bottle. Make sure you stick it in the freezer where all vodka should go. I promise you won't be able to tell the difference and neither will your guests, particularly if they drink it mixed with water or tonic. If you have a Costco nearby, go for it...worse that can happen is you use it for Bloody Marys or other mixed drinks. I bet you anything you will be pleasantly surprised.

Don't agree??? let me know what you think...

Are We Being Fair To Our Wines?

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Last week I published a post on the right temperature to serve French red wines.  In it, I also mentioned that we tended to serve white wines too cold.  Today, I noticed that Eric Asimov, who writes the wine column for the New York Times, published an article on this subject both in the paper and also in his blog, The Pour.  To read the full article in the New York Times click here To read the post in his blog, The Pour,  click here.

Tinto de Verano...The Summer Wine of Spain

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While we are on the subject of Spain, I just remembered one of my favorite summer drinks...Tinto de Verano.  Literally translated it means Summer red wine.  It is the favorite of Spaniards starting June 1st, which appropriately, is today.  This is a great New Economy drink since a bottle of inexpensive red wine goes a long way.  It is also great if you are watching your weight.  Just act debonair and cosmopolitan and think about all the money you are saving.

There are a couple of variations of this drink...tinto de verano limon and tinto de verano naranja. I like the latter but I will tell you how to make both.  In each case, gaseosa, a less sweet version of Sprite is used.  7Up, Fanta lemon, or Fanta orange are great substitutes.  I have had it with Ginger Ale as well.  If you are dieting, substitute Diet 7Up or Fanta.

For Tinto Limon

In a tall glass or wine goblet, fill equal parts red wine and Sprite, Fanta or 7UP.  Add ice and a lemon wedge.

For Tinto Naranja  

Fill a tall glass or wine goblet, half way with red wine. Add equal parts orange juice and Sprite or 7Up.  Add ice and an orange wedge.

You don't need and expensive red wine for this, but don't use something you wouldn't drink either!

More on Chilling Wines in the Summer

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Just received this email from Wine Enthusiast which I'm passing along. A great looking piece to chill your wines in the summer, at a great discount. I don't have an agreement with these guys, just thought i'd pass it along in view of my post a couple of days ago. If you only want the carafe with chilling piece, scroll down to my amazon store on the right and look under wine.

How to Serve French Wines...Particularly in the Summer!

Pin It Most of us have been brought up to serve red wines, particularly French red wines, at "room temperature"... but what exactly is room temperature?

When the words room temperature (in French “chambré") were coined centuries ago, dining rooms were much cooler than those of today. Huge rooms were heated only by a log fire and, certainly, “room temperature” was never intended to mean the temperature of our present-day, centrally-heated or air conditioned homes.

The right temperature for red wine is about 15.5°C to 18°C (60° to 65°F). Regional and vin de table wines may even be served a little cooler. To achieve this, particularly in the summer, I usually stick the bottle in the refrigerator for about 15 minutes prior to serving. In the summer, I have seen the French stick a bottle or red wine right into a bucket of ice, particularly if it is a vin de table and you are in a bistro. The grand crus are a different story.

White and rosé wines are served slightly chilled (around 10°C or 50°F) and one hour on the shelf of the refrigerator will bring them to the right temperature. Most of us tend to chill them too long. Try this sometimes, particularly with a good Burgundy, such as a Mersault, and you will taste a big difference. I usually place them in an ice bucket for a half hour prior to serving .

Champagne and other sparkling wines take longer to chill and are left in the refrigerator for a few hours. If you use an ice bucket, an hour should be more than enough, although this is one time when too cold is not an issue for me.

General rules:

Young wines are served COOLER than old wines

Do NOT FORGET that wine heats up in the glass during the meal . A wine served at between 6°C (43° and 46°F) in a room having a temperature of 18°C (64°F) will reach a temperature of 10° to 12°C (50° to 54°F) within about 10 minutes. Keep an ice bucket nearby so you can place the bottle back after pouring.

Mistakes with white wines:
Over-chilling or icing
Leaving in the refrigerator for over two hours
Using the freezing compartment or the freezer
Putting ice-cubes in the wine (I kill people for doing that!)

Mistakes with red wines

Serving them too warm or too cold

So, take note and give your wines every break they deserve, particularly in the summer. A wine, no matter the vineyard or the vintage, is always at its best when it is at the right temperature!

Monte Antico...A Poor Man's Super Tuscan

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The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules.

In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscans, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.

Super Tuscans have gained a lot of recognition in the last few years, and have soared in price to unprecedented levels. A bottle of the top wines, such as Ornellaia and Sassicai sells for well over $150. A few years ago, Wine Spectator featured an Itallian wine named Monte Antico as one of their "Best Buys" and ever since, I have had a bottle or two in my wine rack to accompany such everyday Italian dishes as pastas. What I like about this wine is that it has everything you could expect from a more expensive Super Tuscan. To begin with, it is a blend of Cabernet, Merlot and San Giovese. It has fruit, acid, structure, mouth feel and for a wine in this price point, it is a great introduction to wines of this style in a higher price.

When I started purchasing Monte Antico in the late 90's it was under $10. Now, with the dollar where it is, it sells for around $13. That is why it now sits where my old bottles of Ornellaia used to sit, waiting for better days. Don't over analyze it when you drink it...it's not that kind of wine, just nice and simple and a great price. A poor man's Super Tuscan indeed. You can find it at most local grocery stores nowadays, including, Milam's, where I noticed it was on sale yesterday for $10.99 and Winn Dixie stores here in Miami.

Melon con Prosciutto Ousteau de Beaumaniere

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Overlooking one of the most beautiful villages in the world, sits one of the best restaurants in France, Ousteau de Beaumaniere, owned and run by Jean Andre Charial and his wife, Genevieve. The restaurant and the inn are both members of the Relais & Chateaux group. The village of Les Baux is surrounded by a half eroded citadel on top of a cliff that is lit every night and can be seen from the restaurant and every room at the inn. It is, indeed, a magical experience.

The first time I had a glass of Muscat de Beaumes de Venise was at Ousteau de Beaumaniere. Most people spend the night at l'ousteau after a glorious dinner at the restaurant. I got to spend a week. I was in the middle of a very difficult assignment, driving a client through France, staying at the best hotels, eating at the best restaurants and getting paid for it. On or about the fourth day of my stay, I couldn't entertain the idea of another superb lunch or dinner, so I ordered melon with prosciutto as a light snack. What I got was no ordinary melon and no ordinary prosciutto. At that time, the melons from nearby Cavaillon were in season and they were like honey, and I'm sure the prosciutto that accompanied it was the best Parma had to offer. But what was unforgettable was the small glass of a sweet wine that was offered in a silver tray as an accompaniment to the melon and prosciutto. Not being one to turn anything down, especially wine or food, I accepted. I have never forgotten the moment when that nectar flowed down my throat. I was utterly speechless. My heart stopped..my pulse raced... all the usual things happened. Days later, upon my return to the States, I couldn't wait to have a luncheon and impress my friends with this fantastic combination. The result..there is always a small bottle of Muscat de Beaumes de Venise in my wine rack, waiting for a good melon. As luck would have it, this afternoon was it. Our cantaloupes are now in season and even though they may not taste exactly like the ones from Cavaillon, they still merit a bottle of Muscat de Beaumes de Venice. This makes for a beautiful and simple starter for a lunch party, especially one by the pool. You can find the wine at any good wine store in your area. Make sure it is well chilled.

I also recommend that with prosciutto at $25/lb, you go to Costco and buy it there for half the price. Believe me, it won't go to waste. Think of paninis with prosciutto and whatever cheese strikes your imagination.

I have returned to Baumaniere only once since that experience. Even though I only stayed for lunch and the melons from Cavaillon where not in season, it was still a magical experience.

Wines for Easter Lunch...Think Fruity

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A couple of weeks ago, I published a post on two wines from Sherry-Lehman. If you happened to get the rose I mentioned and the weather this Easter is hot in your area, the Chateau Romassan from Domaines Ott would be, hands down, my first choice. That, or any other French rose, would be a heavenly choice for cocktails with your deviled eggs or the entire meal.

 For the main course and beyond, you have several choices. You have to remember that there are a lot of things going on with this meal. The smokiness and saltiness of the ham and the sweetness of some of the other dishes, all make it a challenge to choose a wine. But do not despair. Help is on the way.

Since ham's primary flavor is salt, the key to matching a wine to ham is to put the fruit back in. I recommend softer, fruit-driven and less tannic or less acidic wines. As far as a red wine is concerned, the first wine I would recommend is a Malbec from Argentina which has enough bold fruit to stand up to the ham's bold flavors but also the depth that is needed for a really satisfying wine pairing. Second on the list would be a Beaujolais, such as a Fleurie or Broully, which goes well with everything thanks to its pleasing fruitiness, low tannins, and vibrant acidity. Lastly, for all of you wine aficionados, the ultimate wine pairing would be a nice delicately sweet German Riesling with lots of underlying acidity which will cut through the richness of the ham, while providing a nice counterpoint to the saltiness. Whatever you do, do not get a very dry wine, because this menu, particularly the ham, is murder on any dry wine, white or red.

Chateau Roquefort 2005

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This is one of my favorite house wines. It has all the makings of an expensive Bordeaux for a fraction of the cost. It presently sells for $13.95 at Sherry-Lehman in New York. Free shipping ends tomorrow, March 31st. I do not, at present, have an association with Sherry Lehman, so this is just free and unbiased advice. Get some, you won't regret it!

Notes from your Sommelier

Pin It As I have been the designated sommelier for my friends in New York and Key Biscayne here are some ideas you should pick up now.

Caymus, Cabernet Sauvignon 2006 at Costco in Miami (8 bottles left) $58.99

Riondo Prosseco, 90 Pts Robert Parker for aperitifs and Bellini's $9.99 Costco

Ecco Domani Pinot Grigio $7.99 at Costco. Good for the ladies who lunch. Tasted it last week at my mother's canasta lunch. They loooved it.. I'm not a fan of PG but it is good for a ladies lunch and a great price.

Banfi San Angelo Pinot Grigio $15.99. Better for the ladies who lunch.

For those of you in NYC or, for that matter , anywhere in the US where wine can be shipped to, don't miss the next two wines. Sherry Lehman is shipping for free anywhere!!! They do a beautiful job shipping wines so don't be afraid to order for delivery.

Now don't sniff at Roses--they are not the pink sweet stuff from a jug you are thinking about. Real men on vacation in their yachts in the Riviera enjoy them, so why can't you. They are delightful, dry and refreshing and dress up any meal, especially lunch. This rose is it... and a real bargain!

Domaine Ott, Rose 'Chateau Romassan', 2007

On sale now until April 1st! From the Cote d’Azur in Provence comes France’s most famous rosé. This gorgeously dry rosé is distinguished by its amazingly creamy and velvety smooth texture, exceptional nose, perfect balance and a wonderful finish.

“This is everything that a rose wine should be. A delectable, pure, peachy nose blossoms from the glass whilst the palate is beautifully balanced with passion fruit, peach and rosewater. Superb definition on the finish. A rose that just seems to blossom with aeration. Outstanding!” —Wine Advocate

This is available as a pre-arrival. Offer ends April 1st, and the wine will be available to ship the first week of April

The next is a great second wine from a great chateau from one of the best years ever for Bordeaux! I still have a couple of bottles of Prieure Lichine 2005 left and that wine is awesome. Margaux are probably the softest and most seductive of the great Bordeaux and that is probably why I like them so much!

Chateau de Clairefont, (Margaux), 2005
Taste and enjoy the second wine of the renowned Chateau Prieure Lichine from the remarkable 2005 vintage AT AN INCREDIBLE PRICE!

Chateau de Clairefont is a wine with many of the characteristics of its more famous parent but in a more fruit forward and approachable style.

The 2005 is one of the greatest vintages in recent years and the quality shines through. We loved this stylish Margaux so much we bought all we could… and are passing the savings on to you!

For those of you who like wine and can afford to get a case of this, do it..you wont regret it! And do get a bottle of the rose, it makes any lunch memorable. Chin chin!