SCOTCH: A SPIRIT BEYOND COMPARE

Often imitated (never successfully) by producers in other lands, Scotch whisky is inseparably wedded to the Highlands and Lowlands of its native heath. It is compounded of elements indigenous to Scotland: crystal-clear water obtained from the sparkling streams the Scots call burns, barley grown on the mountain slopes known as braes, the peat fuel that gives Scotch its Characterically smoky flavor, and even say the Scots, the pure air of their land.
The original Scotch was an unblended spirit called Malt whisky- so named because it was made exclusively from barley that was germinated, or malted, by steeping it in water before fermentation. Strong, and harsh on the palates of most drinkers other than the Scots, who profess to enjoy it, malt scotch is still made in Scotland, and some is spared for export; what the rest of the world calls Scotch, however, is a blend of up to 60% of this malt whisky with unmalted grain whiskies.
The exact proportions and origins of the ingredients of their products-up to 50 whiskies may go into a single scotch-are closely guarded secrets of the distillers. About the only fact that manufactures do not keep locked in their Scots hearts and vaults is the age of the product. British law stipulates that any Scotch must mature for at least three years, but most of it is four years of age or more when it is put on the market.

DECANTING, DRINKING, AGING AND STORING PORT

Decanting- which is not difficult- is only necessary for those Ports that throw a sediment. These include vintage Port, traditional late bottled Port, Single Quinta vintage Port and Crusted Port. Depending on how old and delicate the wine is, it should be decanted from three to twelve hours before being served. If the wine is fairly young  and robust you can decant it ten to twelve hours ahead; a more fragile wine should be decanted closer to the time when it will be drunk. Ports that do not throw a sediment and so do not need to be decanted include ruby, young and aged tawny, colheita and white Port. These may be poured straight into the glass. One of the oldest and most curious Port traditions concerns the direction on which a bottle is passed. By custom, Port is always supposed to be passed from the right to left, in a clockwise direction. Drinking Port is the easiest part, any good-sized wineglass will do. (As with all wines, the glass should be large enough to allow the Port to be swirled.) Generally about 31/2 ounces of Port is poured in the glass-a slightly smaller amount , in other words, than you would pour of a regular wine. As for aging, some Ports are made so they can be drunk right away; others will mature and improve if stored well. The Ports that improve with age include vintage Port, single Quinta Port, traditional late bottled and Crusted Port. These can be stored a long time. Most vintage ports are best after it has been aged at least ten years, and some will continue to mature well for three decades or more. All other Ports are ready to drink when released, although they can also be stored for about two years without ant significant loss of quality. Ports that can be drunk right away generally have a stopper-type cork. These Ports should be stored standing up until you open the bottle. Ports that improve with age, such as Vintage Port are sealed with regular corks. These should be stored lying down. The ideal storage place is cool, about 55F, and dark, so that ultraviolet light does not instigate chemical reactions that, in turn, might cause the wine to oxidize. Port bottles themselves are generally black to help preserve the freshness of the liquid inside.

WINE WITHOUT BOOZE? WHY?

Take too much fun from the fun bank at Thanksgiving? With more holiday revelry coming up, I have three little words: alcohol-free wine.

The notion of tinkering with perfectly good vino makes true wine lovers blanch, but alcohol-free wine has some advantages over its boozy cousin, including far fewer calories: about 15 to 25 calories for a 4-ounce glass, compared with about 90 for a glass of Chardonnay or Cabernet Sauvignon. Alcohol-free wine also should confer some of the health benefits one gets from moderate regular-wine consumption,The same antioxidants found in regular wine also exist in alcohol-free wine if the same grapes were used. These polyphenols -- which fall under the broad umbrella of antioxidants -- include the almighty resveratrol, a compound in red wine that's been receiving recent media attention. Typically, alcohol-free wine is made by extracting the alcohol through a filtering or vacuum process, while leaving the other components intact. By law, the wines must be less than one-half of 1% alcohol. While it does appear that alcohol in moderation decreases the effects of cardiovascular disease, it can also increase your calorie intake; triglycerides, which is another blood lipid; your blood pressure; and possibly your cancer risk. You have to look at the total picture. And the public is buying it. Ariel Vineyards sold 1.2 million bottles of alcohol-free wine last year. Alcohol-free-wine drinkers include pregnant women, designated drivers and people who need to abstain for medical reasons or simply don't like alcohol. Someone with a long history of wine drinking who tries these products won't exactly be seeing stars. It's hard enough to find a really great, rich, soulful Cabernet or Chardonnay with the alcohol, and it's almost an impossible challenge to deliver a really great Cabernet or Chardonnay without alcohol. Alcohol is important to the roundness and richness and sweetness of wine.

But there are a few out there and one of the best I have tasted is Ariel. Ariel has the distinction of producing the only dealcoholized wine to win a gold medal at a formal competition against regular wines. Sure, it was in 1986 at the Los Angeles County Fair, but, still, the wine must have been the Secretariat of the bunch. There is also Fre which makes a pretty tasty sparkling wine.

PROSECCO, ITALY'S SPARKLING JEWEL

The veneto's ubiquitous Spumante, Prosecco grapes sometimes with small amounts of Pinot Bianco and Pinot Grigio added. The best of the Prosecco grapes undoubtedly come from vineyards just north of Venice in the rambling hills between the villages of Conegliano and Valdobbiadene. Traditionally, the sparkler was rather soft, slightly sweet and only slightly fizzy. Today most examples are dry and fully Spumante, though still more fruity and less dramatically crisp then Champagne. Prosecco is not made by the Champagne method, but rather by the Charmat process, in which wine undergoes a second fermentation in pressurized tanks rather than in individual bottles. In late afternoon virtually every bar in Venice pours glass after glass of Prosecco, which the civilized Venetians consider Ombrette, a pick me up. Such is the fame of Prosecco that it is now the second leading Spumante in Italy after Asti. Prosecco is mainly produced as a sparkling wine in either the fully sparkling (Spumante) or lightly sparkling (Frizzante) varieties. A still wine (tranquillo) is also  made from the Prosecco grape- it amounts to only 5% production and rarely exported.
In Italy, Prosecco is enjoyed as a wine for every occasion. Outside Italy, it is more often drunk as an aperitif, much like Champagne. Like other sparkling wines, Prosecco is served chilled. Since Prosecco does not ferment in the bottle and grows stale with time, it should be drunk as young as possible and preferably withing 3 years of it vintage, although high-quality Prosecco can be aged for up to 7 years. Compared to other sparkling wines, Prosecco is low in alcohol about 11 to 12% by volume. The flavor of Prosecco has been described as intensely aromatic and crisp with great flavors of apple, pear, peach and apricot. Most Prosecco variants have intense primary aromas and are meant to taste fresh, light and comparatively simple.
So the next time you want to kick off a celebration and want a new and inexpensive alternative to Champagne, reach for that bottle of Prosecco and see why many worldwide love to toast with a glass of this Italian Jewel!!

SLOOP BETTY INFUSED VODKA DINNER

Last night, I went to Sloop Betty Infused Vodka dinner at Sobo's winebeerstro in Salisbury, MD. I have been to many cocktail and wine pairing dinners before, but this one worked especially well. Why? Because it's Vodka, unlike stronger flavored booze like Tequila or Scotch, Vodka is more adaptable to the ingredients surrounding it-both in drinks and pairing it with food.

The Vodka used for this dinner was a hand-crafted Vodka from Sloop Betty at Black water Distilling. Owners Chris and Jonathon Cook and partner Mark Troxler are passionate in producing Vodka in a fine style made from Maryland-sourced and other select ingredients. Sloop Betty is Certified Kosher and they are working with Maryland Organic Certification Program to obtain recognition. OK enough of my jibber jabber lets get down to Vodka and food.

Once again Chef Frank Dubinski has blown my palette out of control with his creative and artistic food pairings for this event.

First Course- SCALLOP CEVICHE- scallops/ cucumber, onion & bell pepper/ rice wine & Citrus vinaigrette with avocado

Infused Vodka- Cucumber & onion

Cocktail- BETTY'S SQUEEZE- Cucumber Infused Vodka, Tonic and lime

The vodka was smooth and clean with a nice easy finish. Good balance of cucumber and onion flavors that were not overpowering.

Second Course- BLT PRAWNS- Bacon poached prawns/ smoked tomato-horseradish puree/ cilantro-lime vinaigrette/Crispy Prosciutto

Infused Vodka- Bacon, Lime and tomato

Cocktail- BLOODY BETTY MARY- Sloop Betty BLT infused Vodka, Bloody Mary mix, Old Bay and lime

The Vodka had aromas of smoked Gouda with flavors of lime and a little earthy. Great smoky flavor with a crisp cilantro on the prawns.

Third Course- PETITE NY STRIP STEAK- Peppercorn melange/ parsnip puree/ arugula/ pink peppercorn butter

Infused Vodka- 5 pepper

Cocktail- RED HEADED BETTY- Sloop Betty 5 pepper infused vodka, Grenadine, lime

The Vodka was hot hot hot!! Wonderful amounts of pepper and the jabanero really jump out in this one. The Steak was one the most perfectly cooked Ive had. Juicy, Warm and full of butter and pepper. (This was my favorite pairing of the night)

Fourth Course- APPLE CREPES WITH CALVADOS BUTTER SAUCE & PORT GLAZED GRAPE TART WITH PECAN CRUST

Infused Vodka- Starburst flavored ( apple, Pineapple, Grape and Strawberry)

So when your in you favorite liquor store look for Sloop Betty Vodka, if you cant find be sure to ask them to order some, you will not be Sobo's and see what creations The Chef has come up with and enjoy some of the great drink creations they have on the menu. Cheers

www.sloopbetty.com, www.southernoysconcepts.com

COFFEE AND FOOD PAIRING: A NEW TREND

     Coffee pairings are getting to be a major trend. Thanks to the increased availability of high-end coffee and chocolates, you can go beyond classic coffee pairings with the decedent combination of coffee and chocolate (with or without cooking up a storm). As robustly flavorful, mood-altering substances, it's no wonder that coffee and chocolate are so popular around the world. In many cases, they pair fantastic together. But there are many other wonderful pairings for coffee. From breakfast to dessert, coffee is a delicious drink to sip with food.

FRUIT PAIRINGS- fresh fruits and fruit based sweets can offer a lighter, healthier options for some coffees. Just be careful not to overdo the sour tones in the pairing.
     Berries: Kenyan and Haitian coffees are great with any berries, but Yemeni and Jamaican coffees are even better.
     Stone fruit: Fresh or baked are delicious with Tanzanian or Haitian.
     Tarts are a well match for a nice medium bodied Brazilian.
BREAKFAST FOODS- Light balanced flavors of most Central American coffees are ideal for many breakfast foods, including: crepes, eggs, bacon, omelets with mushrooms or Quiche.
MEATS: its pretty much straight forward, whatever coffee you cook with you should drink the same one.

In these difficult economic times, coffee pairings are an interesting different thing chefs can do to entice diners to come out for something new without breaking the bank, also many coffee houses are doing great things with coffee and food pairings. So get out to your local favorite spot and see what they have in store.

Here is link to one of my favorite Coffee houses
www.sbycommongrounds.com

GRAPE AND GRAIN

     Man has been accorded by a kindly nature four stout companions to sustain and console him on his terrestrial pilgrimage. They are wine, spirits, fortified wines and beer. These drinks provide the solace, relaxation and stimulus that a man needs if he is to complete with equanimity his arduous and often arid journey. The golfer standing  on the 18th tee gathers his strength at the prospect of cooling Gin and Tonic or Beer that awaits him whether or not that final putt has won him the game; the businessman exhausted at the end of the day by the noise of the telephone and the people around him anticipates the first cool sip of the Martini when he reaches home.
     The Highball, the cocktail and the glass of beer have helped so many of us to unwind, to make the transition from one kind of moment to another, totally different one. Wine, on the other hand, fills a somewhat different aspect of our need. It is for a different time, a different place from the stronger beverages. Wine may safely be said to be more subtle. For wine enormously enhances the pleasure of the table. "A meal without wine is a day without sunshine" is a famous French saying. A meal accompanied by wine is taken slowly; it  has to be, since wine must be sipped. It should not be quaffed. And there  should be a long pause between sips, so that the bouquet can linger on the palate and the wine can spread its beneficent warmth through every vein and nerve cell; you are in no hurry to take the next mouthful; you let the magic of that last sip remain. And as you are in no hurry to eat or drink, you have time to talk and wine aids the digestive process, from the very fact that it prevents hurried eating.
     Although there are many reasons why a man could wish to have lived in another century rather than in our own, none of them concerns wines and spirits. There has never been a time such as the present when those who wish for alcoholic beverages have had such a variety of choice. The best of everything is available. We have only to decide how to make good use of it.

CHEDDAR CHEESE AND WINE

 I'd like to talk to you about pairing wine with cheddar cheese. Cheddar cheese was originally made in Great Britain, but now it's made all over the world. It's one of our most popular cheeses. Cheddar cheese is one of the few cheeses that really goes best with red wines. Cheddar cheese has a distinctive, sharp, tangy flavor and a rich taste that goes well with the fuller body of red wines. For the perfect cheddar cheese and red wine pairing, try it with a fruity red wine, like Malbec from Argentina, Shiraz from Australia or a Merlot from anywhere in the world. It also goes well with Carmenere from Chile or Pinot Noir. For a different type of cheddar cheese and red wine match, try cheddar cheese with a sweet red wine. It may sound a little strange, but it may make for a perfect dessert course and a cheese and wine pairing in this way. The perfect sweet red wine to go with cheddar cheese for dessert might be a Ruby Porto, or a late harvest Zinfandel. The little bit of salty tang in the cheese will contrast perfectly with the sweet flavor of the wine and give you the perfect ending to any meal. So try cheddar cheese with any red wine, including a sweet one

PAIRING PORT

This versatile dessert wine pairs well with everything from cheese to chocolate.  Port is an ubiquitous part of fine dinning during the holiday season, but this long-lived dessert wine rarely garners much fanfare in the United States. Yet for lovers of big bold wines, Port is an obvious next step once the dinner plates, and their accompanying table wines, are cleared away. While sipping a glass of Port can certainly be considered dessert in and of itself, Port’s various styles match well with many foods. This largely attributed to Port’s sweetness and its high alcohol content, from 19% to 21 %, which allows it stand up to strong cheeses and to desserts with more assertive flavors. The classic pairing for vintage Port is Stilton, the rich and earthy cow’s-milk cheese from England. Virtually any type of blue cheese is happy alongside Port, ranging from a creamy Bleu d’Auvergne from France to a crumbly Cashel Blue from Italy. Looking beyond blue cheese, aged cheeses can also make successful pairings with Port. Try aged cheddar or an aged Parmesan for cheeses with powerful flavor profiles to match the concentrated dark fruit flavors found in Port. Echoing Port's fruit and nut flavors with the original product is another option, as dried fruits and berries and a wide range of nuts are also complementary. Fig paste and quince paste are two typical accompaniments for cheese, and both offer concentrated fruit flavors and a touch of sweetness, as does Port. Apple or mince pies, as well as the dried and baked fruit and nuts in the holiday fruitcake, also pair well with Port, particularly the lighter style tawny Port.

CHEF PATRICK OF THE HIGH SPOT

I am always doing reviews of wineries and wines. I have done many interviews with winemakers and cigar shop owners. I have even done a few blogs about wine, beer and even rum dinners, but, I seem to have left out one of the most important part of all dinner events. The Chef!! The chef and his or her staff are one of the fantastic reasons that these meals go so well. I recently had the pleasure of working with Chef Patrick Fanning of The High Spot in Cambridge, MD. We were doing some wine training with his staff and afterward we sat down to a couple of glasses of Belgium beers and I asked him a few questions.

When did you decide you wanted to be a Chef?

     As a child in the kitchen watching my mother cooking, I was thinking of ways to use the stuff she was leaving out.

What was your biggest mistake as new Chef?

     Not following my own instincts

What do you love most about your job?

     I love meeting and serving people. It's always fun to have a new challenge of new people.

What has been your hardest dish to cook?

     Chicken Breast, it may seem easy to cook, but to many people have become so picky about their chicken. Some people think it is to dry some say it is not cooked enough.

Where do you get your ideas for your dishes?

     Most of them just pop in my head. I get some ideas when I'm having a great Belgium beer and begin thinking what would be a good pairing with  

     this.

What is your best advice for a home chef?

     Cook what you like. Experiment with different flavors and styles of the same dish.

So if your passing through Cambridge, stop in to the High Spot and taste some of Chef Patrick's creations and see what pairings he usually has in store for certain dishes. I am amazed every time i go in there with selection of Belgium beers he has and the many different pairings you can have

VEGGIE LOVER'S AND WINE

     We all have a friend or relative who prefers eating a vegetarian meal, whether it is their preference or just occasionally. It can be a challenge at times to find the right wine pair with vegetables. Assuming that "vegetarians" entrees might include fish or eggs, but with an emphasis on truly vegetable dishes, what are some excellent pairings that you have tried? Don't believe the nonsense you may have heard that vegetarian dishes are too light.  Many vegetarian dishes or vegetable dishes have wonderful flavors which contain many ingredients. Unfortunately there are no animal fats and proteins in vegetarian dishes (as there is in meat.) Which is what helps to tame the tannins of full bodied red wines and oaky whites.
     The way to make the vegetable dish work for wine pairing is to use ingredients that produce strong flavors. Do this by making sauces or purees (such as mushroom, cheese, polenta or by roasting vegetables.)  With a vegetable based menu, choose wines that are more mature rather than young, they will have less tannins, so they won't overwhelm the dish.
     Here are a few of my favorite veggie dish and wine pairings.
Rustic Mushroom Tart with a Valpolicella from Italy or a Rioja From Spain.
Hearty Minestrone Soup with Montepullciano
Caesar Salad with a California Sauvignon Blanc
Spaghetti with Parsley and Almond Pesto with Chianti or a Soave
Garden Pizza (tomato, mozzarella cheese, basil, onion or whatever you have in garden) with a Pinot Grigio or California Merlot.

HOW TO PAIR CIGAR AND WINE

The right wine can compliment a cigar. Many believe that alcoholic beverages go hand in hand with cigars. Here are a few simple steps to compliment and enhance your cigar and wine pairing.

1. Choosing a red wine may be your best bet. A hearty red wine goes best with cigars. The bold flavors of a re wine will not be overpowered by the taste of cigars. A good example here is pairing a Cabernet Sauvignon or a big bold Zinfandel with a Maduro. I recommend pairing Artessa Cab with Honduras Caribbean Maduro or the Birckhouse Mighty Mighty.

2. Choosing a white wine to pair with a cigar is more difficult than choosing a red. If you prefer white wines over red, chose one that is light and dry, these wines go well with cigars because they are neutral. A good example here is a Pinot Gris with a Claro. I recommend pairing King Estate Pinot Gris with Honduras Caribbean Claro or William Ventura Robusto.

3. When pairing a fortified wine such as Port of an Oloroso Sherry with an Oscuro style cigar. I recommend pairing Quinta de Ventezlao LBV Port or Sandeman Armada with Drew Estate Ligra Privada no.9

4. Avoid sparkling white wines and Champagne with cigars. The bubbles will interfere with your palate.

If your looking for any of these  great smokes stop by Smoke Shop at etch art award in Salisbury, MD. Mike is always there and willing to help you pick that perfect smoke.

OYSTERS, BEER AND HOT SAUCE, OH MY!!

One of the most delightful aspects of beer in all its complex glory is pairing it with food. Beer boldly gallops where wine breaks its gait, pairing well with spicy seafood and salads. Theres no better way to enjoy both then at a beer dinner. Beer dinners make for a great night out with friends, but can also be a great educational time (both for your palette and mind). I recently had the pleasure to be invited by Chef Patrick Fanning of The High Spot in Cambridge, MD to the "OYSTER, BEER AND HOT SAUCE DINNER". What a celebration and education this was. The four delicious course were paired with four Belgian beers and some great hot sauces from Crabis Gras also of Cambridge. My mouth is starting to water again just thinking about it, so lets get into the menu.

AMUSE BOUCHE
BEER: AUGUSTIJN BLONDE
FOOD: Chesapeake Gold Oyster wrapped in bacon on Arugula served with Heartbreaking Dawns Jalapeno Pineapple Hot Sauce.

The highly carbonated flavors of pear and citrus were a great accompaniment to the buttery texture of the oyster and really became pronounced with the jalapeno and pineapple in the hot sauce.

1ST COURSE

BEER: PIRAAT ALE

FOOD: OYSTER ROCKEFELLER SOUP- Caramelized Red Onion, Parmesan Cheese, Oyster Cream Broth, Bacon and Fried Choptank Oysters with Gator Hammock Swamp Gator Hot Sauce.

The grass and pear flavors in this beer were rolling around in a mixed tangle with the onion and bacon in this dish.

2ND COURSE
BEER: AUGUSTIJN GRAND CRU

FOOD: RECONSTRUCTED OYSTER FRITTER PO BOY-Mad Dog Ghost Pepper Hot Sauce with Slappin Fat Bacon Ketchup

The sharp sweetness and mellow spice were a great team to go up against the Ghost Pepper. A great Malty flavor on the finish that was a good pairing with the bacon ketchup.

3RD COURSE

BEER: AUGUSTIJN DARK BRUNE

FOOD: SURF AND TURF- Petite Filet Mignon, Roasted Parsnips and Asparagus tips with Oyster Pie. Captain Thom's Thai Monkey Chili sauce

This was one of the best pairings i have had in many years. The roasted malt and caramel in the beer was just as big and tender as the Steak,, but yet became so versatile that it mellowed out with Oyster and Chili sauce. (Chef was dead on with this pairing)

4TH COURSE

BEER: GOLDUN DRAAK ALE

FOOD: OYSTER ICE CREAM- Dave's Gourmet Ginger Peach Hot Sauce.

The butteriness of the oyster just blended so well with the vanilla and cream. The caramel and hint of cherry in the beer was a great finish with the ginger-peach hot sauce.

If you happen to be in or passing through Cambridge, make sure you drop in to The High Spot and try one (if not several) of the artistic dishes that Chef Patrick and his team has created. Then stop by Crabi Gras and grab a few of these Sauces and try some of your own creations!!

AUTUMN AND COVE POINT WINERY

October is arguably one of the best months to be a Marylander, as it is time for crisp Autumn mornings, vibrant colors, cozy sweaters and boots. It is also brings out many local Oenophiles and this weekend was no exception. Beautiful fall colors, lots of sunshine and the smell of great food brought myself and many others out to Pemberton park for the 9th annual Autumn Wine Festival in Salisbury, MD. With so many wines to choose from it was a great day to be a wine lover. One of my favorite wineries this year was Cove Point Winery. A small boutique winery located in Southern MD had one of the best Cabernet Francs, I have tasted outside of France. This is an elegant and well-balanced red wine with bold juicy flavors of black cherry and hints of lead and cigar box. It has a long supple finish with black pepper that is integrated with fruity tannins. Cove Point Winery has many delicious wines to choose from. So if have an adventurous side to you why not take a ride on down to winery and try all their wines for yourself.

CHEF AND SOMMELIER THE RESTAURANTS DYNAMIC DUOS!

Chef and Sommeliers have to work together. It's their job. And a few number of them work together well, putting together tasty food and wine pairings on a daily basis. But transcendent food and wine pairings- the kinds that make us rethink all that we ever knew about the potential chemistry between the dish and glass- are far more difficult to achieve. They require that a rare kind of culinary symbiosis exists between the Chef and Sommelier, a pair that is wholly attuned to one another's instincts and aspirations. It has long been understood that a good wine can be paired with a dish, making the flavors bolder and better according to the undertones and quality of the wine. Chefs and Sommeliers both take classes on food and wine pairing to understand the flavors brought to life in the cooking process, since they are catering to clientele that will order both. In a country that is having a love affair with food and constantly tweeting, Blogging and posting photos of their experiences. The Chef and Sommelier are a great tool to have in your restaurants.

TAIL GATING WINES!!

Whether you prefer burgers and chips or Brie and baguettes, there's a wine that will fit your tailgating style. While tailgate parties often conjure up images of burgers, brats and beer, why shouldn't wine be a part of the party, too? After all, wine has now surpassed beer as America's alcoholic beverage of choice. According to one study, by the end of the decade, America may even surpass France in wine consumption. And so it follows: Shouldn't America's favorite sipper be on the menu at the quintessential American party? However, before you grab some bottles off the shelf, be sure to grab a designated driver-tailgates by definition require cars and driving, so keep it safe. Also grab plenty of non-alcoholic options, as partying in the parking lot has a way of making one thirsty, and wine simply isn't meant for gulping to quench thirst. The only question is: which wine to take to the tailgate? This depends on your tailgating style. A few suggestions: Zinfandel for Grill masters: Whether you bring a simple little hibachi or go all out with fancy grills with all the bells and whistles, chances are you¿ll have some beef and pork sizzling over the coals. Red Zinfandel will go particularly well with such meaty, robust foods. Dark, thick and rich with berries and spice, fuller-bodied versions of this wine particularly sing with anything slathered in barbecue sauce. Zinfandel also has the distinction of being an all-American wine-few countries outside the U.S. produce it. The wine's pleasant richness and heft will go best as the weather cools¿bring on the Zin when you pull out the sweaters. Shiraz for Chips, Dips, Sandwiches and More: Like Zin, Shiraz (also known as Syrah), will go great with anything hot off the grill; however, it's also a smart choice to bring to a potluck-style gathering when the menu will be anyone's guess! That¿s because Shiraz is one of the food-friendliest reds around. Its tantalizing berry-fruit flavors and peppery-spice notes mesh well with all kinds of party foods, from chili and pizza to hoagies and potato chips. Shiraz has the added benefit of being available in boxes. This style of packaging means lots of good news for tailgaters: Boxes take up less space than bottles and are much more portable, plus they're practically unbreakable and offer terrific value for the money. Fancy Sippers for Fancy Foods: It's true-there's plenty of gourmet action going on at tailgates these days. If your style is more about world-class cheeses, high-end charcuterie and one-of-a-kind salads than about flipping burgers, a sparkling wine might just be in order. Yet this isn't the time to pull out the French Champagne (you'll want to be able to afford gas for the ride home, after all!). Instead, reach for Cava, a sparkling wine from Spain, or Prosecco, an Italian bubbly. Both are much less expensive than their French cousins. Most sparkling wines buddy up beautifully with a variety of foods, and Cava and Prosecco are no exceptions. Reach for Cava if you like a more traditional, brut-style sparkling wine-it's toastier and drier than Prosecco, which can often be lighter and fruitier.

WINE AND CHOCOLATE PAIRINGS MATCHING FLAVOR NUANCES

     Wine and chocolate paired together? They're natural companions. Both have complex flavors and notes, both have similar components and nuances in common. A wine and chocolate pairing follows the same kind of process as a wine or chocolate tasting, except you taste both together.

How to Team Up the Pair:
Examine the attributes of the chocolate, and follow the same steps as you would in a classic chocolate tasting. That includes noting the aroma, listening for the snap when you break it and checking the shine and glassiness. Before tasting it, though, take the same notice of wine. Now take a sip of wine, notice the wine's complexity now take a smell bite of chocolate let it sit on your tongue, when it just begins to melt, sip the wine again and swirl together with the chocolate.

Flavors to Expect:
Just like in a chocolate or wine tasting, the flavors are released in stages. The first notes should be filled with fruity acidity (from the grapes in the wine and the cacao bean in the chocolate). Watch the flavors that unfold in this middle stage, and look for a sweetness stage. The finish should be  identified by tannins, flavor notes common to both wine and chocolate.

What to Pair:
Pair lighter chocolates with lighter wines; darker chocolate with full-bodied wines. Go from light to dark in your tasting session. Lighter chocolate doesn't refer to white and milk versus dark, but the overall flavor of the piece. Dark chocolates with delicate genaches, for example can be lighter in flavor than white or milk chocolate filled with intense caramel or with spicy or nut centers.

Pairings For Dark,, Bittersweet and Semi-Sweet
Zinfandel, Syrah, Tawny Port, Armagnac, Cognac (If you're looking to pair up Cab Sav, Pinot Noir or Sangiovese they should be well-aged to suitably pair with darker chocolate)

Pairings For Milk Chocolate and White Chocolate
Merlot, Riesling, Sauvignon Blanc and Dessert Wines

More Pairings break from tradition and try these different pairings of Beer/Chocolate, Coffee and Chocolate and even the unlikely match that many have sworn by Tea and Chocolate.

RAINY DAY IN OCEAN CITY

This past rainy weekend, I had cabin fever so I decided to venture out to Ocean city. With Ocean City offering a wide variety of dining choices. It is sometimes hard to figure where and what you want to do. So with a craving for pub food and beer, I decided to try the 9th Street Taphouse, located in the Paradise hotel on 9th st and the boardwalk. I am so glad, I did! Upon entering the pub not only was there a large chalkboard listing all 22 beers but also a list of the specials. We were immediately greeted by Juli and seated. After a few minutes of looking over the menu we had our decisions made. Every dish we tried was infused with beer. Jeff Burton has designed his menu around the beers he has and with 22 beers on tap hes a lot of creativity to play with. Jeff says "he has tried to make his menu unique, compared to other restaurants in the area" and I say he is SPOT ON!! After talking with Jeff and trying his food, you can see the passion he has in what he does.
1st Course
Spicy Chili Cheese Fries (the cheese is made with Natty Boh)
Paired with: Raging Bitch IPA

2nd Course
Fish and Chips with a Spicy Mango Ketchup (the fresh fish is rolled in house made potato chips)
Paired with: Dogfish Burton Baton

3rd Course
Taphouse Soft Pretzels (accompanied by Sam Adams spicy mustard and Natty Boh cheese)
Paired with: Heavy Seas Peg Leg

Next time you are in Ocean City stop by this little hidden Oasis and try some great food that is a true break from the norm.

Wine's of Fall

     As late summer turns to fall, we are all thirsty for wines that fit lower temperatures, richer foods and upcoming holidays.
     Whether you like it or not, summer's end is just around the corner and while we could weep uncontrollably about this fact, I say instead, let's look forward to the beautiful fall ahead and what better way to do so, then, by enjoying the changing colors while raising a glass of some of the best wines for fall. Fall is an exciting season for wine lovers, who can celebrate their favorite drink with new wine releases and a variety of festivals and tastings. Late August through October marks grape harvest and crush season. In wine regions across the country, grapes are picked from their vines by hand or machine and pressed.
     Fall wines should compliment the hearty dishes and numerous events of the season. The perfect wine can be found for everything from Halloween treats to Thanksgiving dinner. Here are a few extraordinary styles to try:

Red Zinfandel- Roasted Turkey, Lamb, Cranberry Sauce and Stews
Gewurztraminer- Pumpkin Pie, Sweet Potatoes and Caramel Apples
Tawny Port- Dark Chocolate, Pecan Pie and Apple Pie
Pinot Noir- Pot Roast, Meat Loaf, Squash and Gumbo's

Flavors of Rum Dinner

Thursday night, I was fortunate enough to get invited to a Rum dinner at Sobo's Winebeerstro in Salisbury, Md

When, I got the invitation and found out that the dinner would be led by G.L. Fronk and food prepared by Chef Frank,

I don't think I have ever responded to an invitation so fast, Sign me up!!

Although Rum is produced in every country that grows sugarcane, the best cane spirits come from Rum's birth place

the Caribbean. Just a few years ago, almost all Caribbean rum exported to the U.S. was used for mixing in cocktails and

punches; the idea of Rum as a sipping spirit was almost completely foreign to Americans. Now the tide has turned and

connoisseurs of Scotch, Bourbon and Tequila are shifting their attention to Rum. Rum's incredible diversity provides a spectrum

of flavor profiles to explore, both in the aged sipping and the younger mixing categories. This dinner covered both by offering

a glass for sipping the Rum straight and then a magical cocktail, both of which were paired with a delicious course. Well

enough about with the jibber jabber lets get to the food an rum, Shall we?

Welcome Course

Don Q Mojito Rum/ Don Q Strawberry Mojito

Plantain Chips with Cilantro Dip

The crisp bright fresh mint flavor and aromas in this rum really mingled well with the Cilantro and calmed some of the spice that was in dip

1st Course

Rum Jumbie Coconut Splash/ Coco Limbo Jumbie

Shrimp&Fresh Crab meat saute with a Twisted Sofrito sauce

This Rum has the taste of fresh fruit running all through it, which was a great compliment to the Fresh Crab meat. There was Coconut from beginning to finish in this Rum.

2nd Course

Ron Abuelo 7year Anejo/ Abuelo Anejo Rum Sparkler

Adobo Spiced Seared Fillet Medallion with Spiny Lobster in Red Pepper Beurre Blanc

This was my favorite pairing! Sipping this rum had me thinking of a Single Malt Scotch from Islay. Oaky, woodsy and a hint of honey and light chocolate. A strong, rugged Rum to go with the beef yet soft enough to not overpower the Lobster.

3rd Course

Rum Chatta

Cinabon Paired with Tahitian Vanilla Creme Brulee, Caramelized Rum Pineapple & Shaved Toasted Coconut

Fresh Fruity & Flavorful

     For many, Italian white wine means Pinot Grigio grown from the southern tip of Sicily to the northern edge of Alto Adige on the Austrian border, the grapes make mostly simple, easy drinking wines that could come from just about any Italian wine region. But if these are all you have tried you're missing out. There is so much more including some distinctive Pinot Grigios that break the mold. I have tasted many white wines from Italy. They prove that Italy is one of the most diverse white wine-producing countries in the world. There are international-style wines, from big voluptuous Chardonnays to tangy minerally Sauvginon Blancs; though delicious, most resemble versions from other regions. More interesting are wines made from local varieties, such as Greco di Tufos from hillside vineyards near the volcano of Vesuvius, or minerally Vermentinos from the coastal vineyards of Tuscany, or zingy Tocai Friulanos from the gentle slopes of Collio in the northeast. Most of the best versions of these wines sell for between $10 and $20 per bottle, so it's easy to experiment.
     What, I like about Italian whites is that most of them are unoaked, or show minimal barrel influence; the majority are fermented (and aged for a few months) in stainless steel vats before being bottled. They are focused more on what they are made from than what they are made in, so you experience all the innate flavors of the grape, whether it's the floral character of Pinot Blanc or the tropical qualities of a Soave from Veneto. Italian whites are made this way because Italians drink them mostly during the summer, when they prefer to serve light, fresh, delicate wines as aperitifs or with just-caught crustaceans and fish from the Mediterranean Sea.. Big, oaky and heavy whites just aren't appreciated in general. I have seen dinner guests grimace after a sip of a supercharged, wooded Chardonnay, even one from top vineyards in Burgundy and sometimes, its just too darn hot out for such big wines.
     Another generalization that seems to be true is that vintage quality doesn't vary much year from year. Such consistency makes it a lot easier to buy whites from Italy, as the leading names in Italian white wines seem to be able to make very good to excellent wines every vintage, whatever their locality. The general rule is to buy the youngest vintage available. There is nearly always something interesting to discover in Italian white wines, even if its just a new Pinot Grigio and while you're exploring, don't forget to try some more distinctive ones.

Choosing great wines of modest prices

     When everything else in the world seems to climb in costs year after year, it's good to see that there are still plenty of wines priced $7 to $10 a bottle that you can pour with confidence. In fact, most wine drinkers agree that today's inexpensive wines are better than ever.
     Several factors have helped budget-priced wines improve over the years. Winemakers have been replanting vineyards with grapes that make better wine. Much in the same way that plant breeders strive to offer more robust, more fragrant roses for gardeners, grape researchers have helped winemakers improve their vines.
     At the same time, winegrowers are learning how to get more flavor from the grapes they grow by careful timing of watering and pruning. Economics are at work too. When wines cost $7 or $8 a bottle and above winemakers can afford to use the high-quality grapes that make better wine. These changes mean that today's under $10 wines would have cost $15 five years ago.
     However, while any trip to the wine aisle will reveal dozen upon dozens of reasonably priced wines on the shelves, choosing from among the often-zany labels- featuring everything from over sized roosters to yellow-tailed kangaroos- can be a challenge. In terms of style and character, the wines inside a bottle can differ as much as their labels. How then, do you find a wine you'll like? Here are a few suggestions:

Choose your favorite varietal- but from a brave new place: Pick a grape you already know from a country you've never tried. Some of the best low-priced, high-value wines have recently hailed from Argentina (look for Chardonnay), Chile (a country respected for its Cab and Merlot), Spain (lower-priced Riojas make good-value, easy sipping quaffs) and South Africa (Chenin Blanc also known as Steen, reigns here).

Branch out with varieties and styles: Try up and coming grapes and wine styles now before they take off in popularity (and price). If you enjoy Cabernet Sauvignon, try a Malbec- those from Argentina are good values. Vinho Verde is a light refreshing white wine from Portugal that's famously inexpensive. Because many consumers mistakenly think that all pink wines are as sweet as White Zin, they pass over rows of vastly underrated (and under priced) Rose wines- many of which are nicely dry and crisp. Riesling, too, is so under-appreciated that the price remains low for may of these elegant wines.

Go ahead-Judge a book by its cover: You can't always judge a quality of wine by its label, but sometimes, the label might tell you a lot about the style of wine inside. For example if you see a wine label with a beautiful pastel collage of flowers on it, you know it's likely not going to be a big, brooding brute of a red. Likewise, a wine with a huge red truck on it likely won't be too light-bodied or sweet.

While it's tempting to stick to your tried-and true "usual", its worth rolling the dice now and then to find a new favorite at a low price. It's great to know that with all the good wines out there at this price range, odds are better than ever that you'll find one.


Posted by: Richard

Wine and Veggies!! A Way to Finally Enjoy That Broccoli

Vegetables are generally light in flavor and a good cook will serve vegetables that go with the main meal. So if your vegetables are a side dish, Just worry about the main entree. But if its the veggies you crave, heres some good advise.

-Mushrooms, potatoes and eggplant are denser, heavier and earthier vegetables and they are often used in heartier dishes. The earthy quality of Pinot Noir really goes well with these. A hearty mushroom like Portabello can take Bordeaux and other Cabernet Sauvignon based wines.

-Green vegetables you can either accent of contrast the green flavors of these vegetables. If you want to accent, go with something like Sauvignon Blanc (often has flavors of Asparagus and lemongrass) or even a Cabernet Franc (quite commonly has notes of green bell pepper). You can steer in a different direction and do alright by choosing something with a fuller body and some cream to it, like a Chardonnay or Viogner.

-Tomatoes are acidic and lightly sweet. Best paired with Sauvignon Blanc, Pinot Noir or a Sancerre.

-Artichokes, these little buggers get their own listing because they are notoriously difficult to pair with wine. This is due to chemical in the Artichoke called "Cynarin" that gives a very sweet flavor. This is tough to pair with wine because the sweetness is not brought on by actual sugar and it make most wines (even those high in sugar) taste bitter and out of balance. Your best bet is a Gruner Veltliner.

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Understanding Tannins

     If you frequently sip and enjoy big, bold reds. you're likely familiar with tannic wines even if the term seems foreign. Tannins are the natural chemical compounds, or preservatives found in foods like walnuts, tea and grapes; thus they are present in the grape skins, stems and seeds that ferment in barrels with a fine wine. Oak is another source of tannins, so wine can gain higher level of tannins from the oak barrels in which it is aged. Tannins are most readily associated with red wines, and particularly with reds such as Califonia Cabernet, Australian Shiraz, Red Bordeaux, Barolo and Barbaresco. Tannins aren't naturally found in white wines, as whites don't come in contact with the tannins found in grape skins, seeds and stems during the aging process. While wines that are aged in oak barrels will have some level of tannins but not nearly as much is present in their darker counterparts.
     Tannin levels can range from super soft to harsh and overwhelming, depending on the particular wine region and the winemaker. All red wine has some level of tannin, But with that said, it depends on the climate and how the wine is produced that decides the final level of tannin in the wine. To help consumers fully understand tannins lets fall back on a few simple lessons that highlight the mouth sensations tannins cause. One such lesson involves putting a bit fo mouth-drying alum on your togue; a second utilizes another tannic product tea. Try this at home, let a cup of black tea steep 10-15 minutes and then take a sip without doctoring the brewed tea with milk or sugar. The drying sensation you emcounter on your tongue is the result of strong, unsweetened tea and the many tannins contained in that single cup. Likewise, tannic wines produce the same sensation when sipped.
     Though the drying sensation doesn't sound appealing, tannins and their affects on the tongue have their place in the world of wine. Tannins protect wines from oxidation, lend structure and contribute to the complex flavor and mouth feel. That said, there is such a thing as a wine that presents too high a level of tannins. The tannins need to be in balance with the fruit character and acid to round out the flavors so that they all compliment each other. If the tannins are too high and takes over the palate, the wine will be hard and unappealing. On the other hand, a balanced tannic wine creates a tactile mouth feel and an excellent pairing for fats and proteins. Rich foods lessen the tannins drying effects and a tannic wine's astringent quality cuts through the viscous nature or rich foods. If you find yourself serving a tannic wine, the best thing to pair with it is heavy, fatty meats. The salt and fat soften teh tannins. A Rib-eye steak dusted with Kosher salt and grilled would be perfect.
     Likewise, a big bold Cabernet Sauvignon paired with duck comfit or a brawny Syrah matched with meaty pan-seared sausages are also advantageous pairings. Unappealing pairings for tannic wines include light dishes like goat cheese or a flaky white fish; these pairings will heighten the harsh taste of the tannins to an unappealing level. Beyond the pairing possibilities they create, tannins are aslo one of the necessary ingredients for aging wine, they give the wine the structure and backbone that hold together teh fruit and acid, which allows the wine to stand up to time in the cellar, without them, red wine would be either too soft and fall apart, or just tart and acidic.
     Of course, tannins are just one element behond a fine wine. But with a better understanding fo tannins and the benefits they bring to sipping, pairing and aging wine. Sipping those "Big Reds" becomes that much more enjoyable.

To cork or not to cork

Metal screw tops, far from being a harbinger of the end of western civilization, may actually be good for the wine. Forget reality television or widespread addiction to text messaging. For many wine purist's it's the decline of the traditional cork that signals societal doom. Yet even the most passionate advocates of cork- the folks whose ears prick up at that lovely "pop" will admit that screw caps are kinder to wine.
Winemaker's worldwide are embracing this alternative to corks. From 300 million screw-top bottles in 2003 to some 2 billion now, the trend is evident. For centuries winemakers have sealed bottles with cork, which comes from the bark of cork oak trees in Portugal, Spain and North Africa. Tradition has it that cork helps wine age, but many experts dispute that. What's known is that about 7% of all wine sealed with natural cork ends up becoming "corked" Corked wine, or wine with taint occurs when Trichloroansole (TCA) a compound from the Chlorine bleach used in cork manufacture, reacts with mold already present in the cork. It causes wine to taste and smell like wet cardboard. It's safe to drink, who'd want to? Bottom line: natural cork can compromise quality.
On the other hand, alluminum-alloy screw tops provide a tight seal, preventing tiny amounts of air from seeping in and changing the wine. What's more, they help control costs. A bottler spends just 15 cents on each closure, while cork costs 50 cents per bottle. So what's the problem? Perception. For 30 years twist-off caps have been associated with cheap wines. So when a $40 Burgundy comes with a screw cap, consumers do a double take. Today wines from New Zealand, Australia, Switzerland and increasingly France and the United States, are topped with twist-offs. They eliminate wrestling with a corkscrew or finding cork bits in your wineglass, and they make bottles easier to reseal.

What makes a wine so expensive or cheap?

Walk into any good wine shop and you'll be surrounded by shelves, stackings and bins of wine. Scan the shelves in search of your potential wine purchase and your eyes may glaze over due to the sheer number of choices available. Take a closer loot at the bottles; you do a double take and wonder why there is such a broad spectrum of prices. Why is one Chardonnay $7.99 and the one next to it $25?
It all begins with real estate. Where is the wine from? From centuries of winemaking experience, wine producers have figured out the best places in the world to grow their grapes. By law, the top quality wine regions can only produce so many grapes per acre. Once they've reached that magic number, they must either plant grapes somewhere else or buy grapes from a grape grower.
Another factor that determines the price of a wine is the cost of planting or buying grapes. For instance, it costs more per acre to plant vines in the Napa valley than in some other Califonia wine regions. It is cheaper for producers to buy Napa valley grapes than planting the vines themselves. In addition, producers will most likely pay more per ton for Chardonnay the per ton for Sauvignon Blanc. This alone tells you that Sauvignon Blanc generally costs less then Chardonnay.
Winemaking methods will affect the final price of the bottle. The use of wood aging is a good example. Does the winemaker use expensive new French oak barrels to carefully age the wine, or does he or she simply toss in some wood chips for flavoring?
Like any other product, the law of supply and demand determines the price of wine. When Chardonnay became the white wine darling years ago in California, it seemed that winemakers around the world rushed to plant Chardonnay, which created a virtual wine lake and softened Chardonnay prices. We've seen the same thing happen with Merlot. The lower the price tags can indeed be tempting, and sometimes you can discover a new "house wine" that you'll keep on hand for daily quaffing, but buyer, beware. With wine purchases, like most anything you buy at retail, you get what you pay for.

Pizza and wine

Most people, even logtime wine drinkers, reach for a beer if they want an alcoholic beverage with their pizza. But armed with a few simple tips, you can find plenty of wines that match well also.
The trick is to consider the topping. The pizza itself is just bread, which wine tasters can use to clear their palates. So it's not the dough, it's what's on top that will affect a beverage. Most upscale pizzerias say that their most popular pizza is the Margherita, traditionally made with a thin layer of crushed or pureed tomatoes, a few slices of fresh mozzarella, basil leaves and olive oil. The acidity of the tomatoes and the creamy tang of the mozzarella can rob the granduer from big complex wines, so save the aged Cabernets and Barolos for other occassions. Simple, fruit driven, soft textured reds ans whites do the best.
Those kinds of wines dominate the wine lists at many pizzerias. Their focused offerings, chosen especially for pizza, center on southern Italian reds such as Aglianico, Montepulciano d'Abruzzo and Nero d'Avola. The soft textures get a lift from the acidity of the tomatoes and cheese, and they wash down the food with elan.
Acidity is the key in most wines,something to cut through the richness of baked dough and cheese. Add sausage, salami or other cold cuts to a pizza ans the scales tip even more toward simple and fruity wines, which are exactly what you might choose with a salami plate. Non-complexity in wine becomes even more of an issue with sharper-flavored pizzas, such as Napoletana or Romana with garlic, olives ans pepperoncini. With them, a white wine actually tastes better than a dry red, and a bit of sweetness in a red can balance the flavors nicely. Think Lambrusco, the lightly fizzy wine from Emilia-Romagna, or a soft, plush Zinfandel from California.

Posted by: Richard

Wine faux pas to avoid

Even the most knowledgeable wine connoisseurs make a faux pas or two when it comes to serving wine to friends. Instead of worrying about mistakes, relax and concentrate on simple, common-sense suggestions.

Offer both red and white
You've been eagerly anticipating sharing your prized red Bordeaux with friends for dinner, so you pour everyone a glass the moment the arrive. What's wrong with that picture? well, some people simply don't enjoy red wine, no matter how good it is; therefore, you should always offer both red and white.

Be prepared with a crowd-pleaser
You may have moved on from popular picks such as White zin and Merlot, but that doesn't mean your guests are ready for dark moody Malbecs or puckery Sauvignon Blanc. Stock a few easy-sipping choices, such as White zin or Pinot Grigio for a white and Merlot of Pinot Noir for red. Keep in mind that the most popular wines are often available in four packs of single-serving bottles, letting you serve a glass without opening a full bottle.

Quit bragging!
Guests might enjoy knowing a little about you're pouring, but avoid a lecture. Don't call attention to the price or difficulty you had obtaining it, and don't brag about your great taste. Simply pour, sip and let the wine speak for itself.

Never press those who pass
No matter how much you want to share a special bottle with friends, if one of your guests declines a glass, respect that decision.

Decanting: The science and reason for aerating

we've all seen it done at one point in our lives, either at a well-wine endowed friend's place or at one of those fancy-schmancy restaurants. The art of decanting wine may seem somewhat strange. Why not just pop and pour your wine from bottle to glass? While decanting may seem like a pretentious oenological lab experiment, it actually serves a couple different purposes.
Decanting's primary purpose is to clarify sediment found in wine. Sediment is unfiltered or long aged reds is made up of dyed tartrate crystals and pigmented tannins from phenolic polymericat though it may look like black sludge, it's tasteless and harmless. Decanting separates this sludge from getting into your glass, making it look more alluring. It also aerates wine. Oxygen is a reactive chemical and pouring wine into a decanter exposes oxygen all around it and through it. For youthful, rich, tannic reds this softens and refines some of the more aggressive tannins. This aeration also releases a wine's bouquet or aromas from bottle aging. However, for long aged wines some think it does this too much and can diffuse its delicate perfume. Additionally, aerating through decanting can free wine from some faulty reduced aromas ( such as hydrogen sulfide which causes an onion-like or rotten egg aroma).
Decanting doesn't just look good. It clarifies wine, releases aromas, softens harsh tannins and can even save wine from faults. For these reasons, decanting may help the greatest beauty of wine to be released.
Decanting wine isn't done just to increase your waiter's tip or let your friend flex his wine guns. Plus you don't have to understand what " mercaptans" or "dyed tartrate crystals" are to discover the virtues of decanting. Next time you open a bottle of a young and tannic or aged red wine, carefully pour it into a decanter or clean flower vase, if you're in a pinch, give it a little time to "breathe" and decide for yourself if it's worth the extra time and dish washing.

Summer Harvest craft beer dinner

If you're anything like me, you're always looking for something to do and that can be a tough task with so many dinner events going on. They all sound amazing. This week I chose the Summer Craft Beer Dinner at Sobo's Winebeerstro in Salisbury. MD. It was the best decision I made in quite awhile. My senses are still recovering from the hedonistic assault of aromas, flavors and textures that Chef Patrick Fanning crafted for us.
Each course was paired with a Summer Craft beer and the lineup was stellar. All the beers are excellent on their own and are well worth stocking your fridge and beer cellar with. Many people consider it a hefty a price tag but it is a great deal if you consider the amount of food and beer you actually consume at the event. Plus it is a great way to meet new like-minded food and beer lovers.

1st course
EVO Summer session
Beer battered Fiji apples on a caramelized onion pancake and a caramelized lemon rind syrup.
This was a good pairing, the crispness in the beer was a great compliment to the battered apples.

2nd course
Anchor Steam summer
Summertime squash bisque, smoked bacon, frizzled pickled shallots
The malt in this beer was a great compliment to the creamy sweetness and light spice of the bisque.

3rd course
Sierra Nevada summer
Hand chopped Bison tacos, heirloom tomato pico de gallo, roasted sweet corn salsa, chipolte, aioli, smoked cheddar.
My favorite pairing of the night. The crisp, clean flavors of the beer with the light floral aromas were just magnificent with the spices in the taco. The Bison was just super tender and full of flavor.

4th course
Buffalo Bills Cream ale
Orange and Mint creme brule
Lots of interesting flavors going on here. Creamy, light and lots of orange!!