America's Top Sommelier

What if there was a reality TV show called “America’s Top Sommelier?"

I could picture it now, contestants would be required to put together wine shelves for a wine cellar, pair food and wine for celebrity guest sommeliers, write a wine list within a given budget, blind taste esoteric wines, and train a staff of bartenders and servers in proper wine service. Who would the host of the show be? Kevin Zraly, Robert Parker, Jancis Robinson, Hugh Johnson? What would the tag line of the dismissal be? “Only one person can be chosen to be America’s Top Sommelier, pack up your corkscrew…you’re going home?” ABC, FOX, any takers??

Wow, the idea is so fun. I would definitely audition for this. After all it sounds exactly like a restaurant opening. Which reminds me Primehouse NYC just opened last week…and I am not blogging it simply because it is our restaurant, you just have to check it out. The decanting table is lined with gold leaf, there are over 27 magnums, a flight of dessert wine called “Back to the Future” which features old Madeira, port and armagnac…and the steak is amazing.

One Wine to Drink

While reflecting last week on my wine experiences from 2006, I got to thinking what makes a wine memorable and what type of wine would I drink if I had to have the same wine for the rest of my life?

I emailed some friends and colleagues and asked them the age old question (I'm sure you've heard this question in one form or another):

If you were stranded on a desert island and could only choose one type of wine to drink for the rest of your life what would it be and why?

I invited them to use their imagination and try to consider such factors as the island's food supply.  Here are some of my favorite responses.

James, witty sommelier: "The old Desert Island question...I want to lean towards St. Joseph or any wine from the Northern Rhone and Duck confit and maybe some foie gras butter with fresh baked brioche, just because if we’re never getting off this island, might as well live in sin. The other half has to go with the obvious - German Riesling. Probably Spatlese from the Mosel or anything from Helmut Hexhamer or Helmut Dönnhoff. What is with guys named Helmut from the Nahe region? As far as the food for the Riesling - tomato and jalapeno seeds. I’ll plant them, fish all day and have ceviche for the rest of my days...how does Riesling taste out of a coconut anyway?"

Greg, my favorite Walla Walla Winemaker: "Gramercy Cellars Walla Walla Syrah 2005 - because if I was stuck on an island, there wouldn’t be anyone to sell it!"

Peter, all around "good guy" and exceptional wine professional: "Tough... a few thoughts - 1996 Bollinger Grand Anee Rose Champagne. It could be the non-Rose too but has to be '96 although the '95 is singing these days as well. For me, it is the greatest champagne of my generation. Others in my office have said '82 Salon but I am a huge fan of the Bollinger style and the '96 vintage in particular. It's just the right balance for my palate of fruit, acid and yeast. It can be drunk young but has the stuffing to last forever just in case rescue is far off."

Melissa, entertaining wine educator: "Such a tough question...it's so hard to pick just one, but I think If I were given the choice I would drink Champagne. I have never quite figured out or have been able to express in words why I love Champagne so much. I feel more strongly about it than almost any other wine and drink it as often or more than any other. My attachment frighteningly borders on an emotional level as well. When it's good...really good...I get a little vachlemt (insert Saturday Night Live's Linda Richman voice here).  Plus with the salty food and air - what could be better?"

Rory, another witty Chicago Sommelier: "German Riesling (Kabinet-Spatelse), because it is lower alcohol and refreshing and my Island is very hot I and I am very thirsty."

Cindy, vice president of operations for a very cool culinary school: "Hands down it would be Krug MV.  Taking into account that I would be drinking a lot of it and it would be hot.  An unlimited supply of lobster and caviar would be necessary.  What about you?"

Well, that is a good question Cindy. I have so many favorites. Maybe it would be Trimbach "Clos St Hune" Riesling from Alsace because it is unique and is a monopoly (privately owned vineyard) and Riesling’s is so versatile with food. Although it could also be Raveneau Chablis "Les Clos" from Burgundy because the Chardonnay is rich and the wine bottle is heavy enough where it could be used as a weapon to fight off...wild animals.

Nah, my final answer would definitely be Groffier Chambolle-Musigny, 1er Cru 'Amoureuses' from Burgundy. It is silky, has ripe fruit, and yet is earthy with wild mushrooms and truffles. The premier cru name translates as "the lovers" and is so good.

Me. A desert island.  And Cru 'Amoureuses.' Now if I could only bring that one perfect person to share it with...

Happy New Year!

Happy New Year everyone!!

As I sit here on the first day of the New Year writing my blog (on time for once to make sure I keep one of my resolutions) I'd like to reflect on some of my most memorable wine experiences from 2006.

2006 was a great year and I have a lot to be thankful for. I’m healthy and happy and some of my most important goals were finally achieved last year.  So here goes:

Kicked off the New Year right by stealing a bottle Naia Verdejo from my roommate’s wine         cellar and drank it out of a tumbler in a bed and breakfast in Rhode Island while getting ready   for dinner.

On a chilly February night I ate white truffles and drank 1995 Produttori dei Barbaresco. The best part was that the wine actually had a stronger truffle taste than the truffles on the pasta. (Note: truffles taste better before the holidays during their peak season).

Worked an event called Masters of Food and Wine in Monterey where I drank my weight in Batard Montrachet and laughed hysterically with my good friend Joe from Vegas.

Not too long after that, I swore off wine while opening The James Hotel Chicago last Spring, opting instead for Dirty Martinis after work as a result of having to taste (and spit) about 100 wines per day to complete the wine list.

I can still see the salmon color of the Guy Larmandier Rose that my best buddy Eben and I drank at Cru to celebrate me turning 27 in June.

Soaking in the summer sun made me so happy especially when I sat in the pool with my friend Jenny drinking Leitz Dragonstone Riesling...the low alcohol % allowed for multiple bottles.

Discovered new and exciting wines in Greece this September including the most memorable wine of the year which was the 2003 barrel fermented Assyrtiko white from Sigales in Santorini.

I flew to Walla Walla, Washington where I shared my 1979 Fritz Haag, Brauneberger Juffer Sonnenuhr (Thanks Rudi Wiest) with great winemakers and sommeliers and tasted the best New World Syrah, made by my mentor Greg Harrington off the tailgate of a pick up truck. (It really did taste like Cotie Rotie).

Studying in October through November meant blind tasting almost every day and yet with all my practice I kept mistaking the aromatic peach, banana and floral qualities of Viognier even though the Jeanne Marie from California was such a classic example.

Running around Paris drinking old, expensive Bordeaux only to discover that the best bottle of the evening was a $40 Jouget Chinon, which I enjoyed during a conversation with my new friends Gary and Bruce.

I was reminded of the wonderful flavors of Thanksgiving long after the holiday was over while drinking Betts and Scholl Grenache. When I asked the amazing winemaker, Richard Betts, where the sweet potato and marshmallow flavors were coming from he said "all of the sweet love and care that we put in there!" as well as the earthiness from the vineyard and the ripeness of the fruit.

Last night at midnight I drank 2002 Gimmonet Champagne and watched the ball drop with friends.

All of these bottles ranged from good to exceptional, mid-priced to expensive. But it’s not the cost or quality that makes these wines special to me. What makes them special are the people, places and experiences that are forever attached to them in my mind.

I hope I have many more great wine memories this year.  And I hope you do too.

Cheers and Happy 2007.

Happy Holidays!

Hey everyone - happy holidays!  I'm very happy to report that I have received hundreds of responses from my Wine Talk fans about the wine we blind tasted in my last blog. In fact, I received so many really great guesses (maybe it was the free bottle of wine) that I'll have to post another blind tasting very soon to give someone else the opportunity to win.

Some of your guesses included Riesling from Austria, Albarino from Spain, Verdicchio from Italy, Gruner Veltliner from the Wachau, Sauvignon Blanc from Australia, Sauvignon Blanc from California, and many others. I was very impressed with the breadth of knowledge that my readers displayed in their guesses.

The actual wine that I tasted was (drumroll please...) a 2005 Pheasant Grove, Sauvignon Blanc from Marlborough New Zealand. I decided to taste this wine because I think it is a classic example of what New Zealand Sauvignon Blanc should taste like. If you recall, it had grapefruit and herbacious qualities, was unoaked, and had a medium body with great acidity and finish. I also tried to give a little hint by saying what the wine would pair with.

I am pleased to announce that the winner of this contest was Grace Hardy.  Not only did Grace provide the correct answer, she was also the first to respond! I have been in touch with her and she is going to enjoy her bottle sometime in the New Year. Congratulations and thank you to everyone who had fun with it.

If anyone has Holiday wine questions, don't hesitate to write me at WineBlog@brguestinc.com.  Wishing everyone a safe holiday season with your loved ones and a very happy New Year!

Master Sommelier Exam

Hey everyone!  Just got back from London two weeks ago and, after a great extended holiday weekend, I am finally getting settled back in at work.  In a previous a blog entry, I mentioned how I, along with three other sommeliers, received the John Unger Scholarship which enables 4 American candidates the great opportunity to sit for the Master Sommelier Exam in the UK.

The Court of Master Sommeliers is considered to be the leading organization for wine professionals and was created to elevate the standards and service of wine, spirits and other beverages in the restaurant industry. The exam consists of three parts: theory, practical and blind tasting. Candidates have three years to pass all three parts of the exam.

I am excited to share that I successfully passed the blind tasting portion of the exam! In this portion, the candidate has to identify 6 different wines, describing such characteristics as location of origin, the quality level and vintage.  And yes, it's as hard as it sounds!

But the exam was also one of the best experiences of my life. It was inspiring, motivating and empowering. As I continue to ride out my "exam high," I thought it would be fun for you to take a virtual blind tasting!  Below I have described the sight, smell and taste of a particular wine that I am currently sampling as I write this.  Email me at WineBlog@brguestinc.com if you think you know what it is. The first person with the correct guess will receive a complimentary bottle of this wine during their next B.R. Guest visit!*

Sight:
The wine has a low intensity of color. Light pale straw, hints of green around the rim, with light tears (a.k.a. legs or viscosity).

Smell:
The wine has powerful passionfruit and lemon/lime aromas, with a hint of jalapeno pepper spice. The wine doesn't have oak and is fresh and youthful.

Taste:
The wine has a lot of the same flavors in the mouth as on the nose, which now also include ripe grapefruit.  I am still getting that herbal quality that tastes like bell peppers. The wine is medium bodied, has medium alcohol, high acidity and is dry. It is very well balanced and has a long finish.  I could see this wine pairing nicely with sushi, salads or being consumed on its own with brunch or any other light meal.

I look forward to reading everyone's guesses!

*Due to Illinois state laws, we will only be able to offer the wine in New York or Las Vegas.  If the winner is from Chicago, he or she will receive complimentary dessert during their next visit.

Commitment Issues & the Half Bottle

Are you having commitment issues? Trust me, you're not alone. In a city like New York, the temptation to experiment is hard to resist. Personally, I believe you should "sample the goods." Why limit yourself to just one per night? Better yet, make it a night and share several with a close friend.

Of course, I'm talking about wine. What else would I possibly be talking about? Get with it people! This is Wine Talk and I'm here to tell you about wine trends. The latest and greatest trend, which happens to be this week's blog inspiration, is the half bottle!

The standard wine bottle at 23.45 oz (4 glasses) is great for multiple people but presents a dilemma when dining solo or pre-theater because of the commitment of finishing the entire bottle. While on the contrary, half bottles allow diners the opportunity to have a little more than two glasses which are always fresh. When on a date, half bottles provide the perfect opportunity for wining and dining with courses. They also allow us to enjoy and afford normally very expensive wines.

So while a good man might be hard to find these days, luckily a good wine isn't. Throughout the company, there are many just waiting for the opportunity to take you to lunch. Start at Barça 18 and make the rounds.

Beating the Heat

It is 2:00pm, do you know where your employees are?

If your office is in New York City, there's a good chance you'll find them exactly where you think they are: their desk.  However, if your office is 4,000 miles away in Venice, Italy, where gondola rides and walking are the preferred forms of transportation, then a good place to start is the world famous restaurant, Harry's Bar.  Stealing a glance through the glazed windows from the street, you might find them all enjoying the same delicious cocktail - the famous Bellini.

The Bellini was created by Guiseppe Cipriani at Harry's Bar (reported hangout of Ernest Hemingway) in 1934.  It was named after the famous Venetian painter, Giovanni Bellini, because the cocktail's slight pink hue reminded Guiseppe of one of the artist's 15th century paintings.  Served in a chilled champagne glass, the Bellini combines the nectar of fresh white peaches with Prosecco (an Italian sparkling wine).  The flavors are fresh and sweet while the cocktail is light in body and low in alcohol, making it the perfect summer libation.

Which leads me to the following question: why aren't we drinking fresh white peach-based, sparkling cocktails midday to quench our thirsts and keep ourselves sane during this New York City heatwave?  Maybe it's about time we jumped on the Italian bandwagon.  You can start at Blue Fin (located in the W Times Square), where you can pair your seasonal beverage with some light sushi.  You, of course, have my professional approval for this.