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!!

Wente Wine dinner

I love wine dinners, be it in my home or at a beautiful wine restaurant, I find there is nothing better than sitting down with good friends over a meal and a few bottles of wine and having a good old time. I'm always on the lookout for a good fiesta, well I think I found a great recently. Sobo's Wine Beerstro in Salisbury, Md was full of excitement on June 28Th with the continuation of their monthly wine events with a special four course dinner featuring wines from Wente Vineyards. Dinner was led by Paula Lucas of Diversified Marketing fine wines and spirits and food prepared by Executive chef Frank Dubinski.

Wente's vision is to be the most respected family-owned winery in the world with a mission to create and deliver outstanding wine and wine country experiences. Their wines express the best characteristics of sustainable practices and the skill of their winemaker in balanced and memorable wines.

The four course event featured fresh local vegetables and meat from the Delmarva area and was artisinally prepared to rock our pallets with fresh vibrant flavors and life. The complete menu is featured below.

1st Course

Wente Vineyards Riva Ranch Chardonnay

Grilled Hawaiian spear fish, English pea puree and curry rice

The flavors and texture of this pairing were just out of this world. I'm not a chardonnay guy, but this wine really opened my eyes to what a good chardonnay can be,

2nd Course

Wente Shorthorn Canyon Syrah

Petite lamb pops mixed berry BBQ sauce, fingerling potato salad and Swiss chard

Fruit bomb all around!!

3rd Course

Murrieta's well "The Spur"

Garlic rubbed strip steak with roasted purple Cherokee tomatoes and a blue cheese infused polenta cake

This was the best pairing of the night. Great structure in the wine and flavors of the meat and garlic.

4th Course

Wente vineyards Riverbank Riesling

Deconstructed Apple Pie ala mode

Flavors of apple and honey married very well!!

Stop by Sobo's and check out the calender for upcoming events, You will not be disappointed. As always stop by your local wine shop and look for the wines that were featured today! Great flavor and style for a terrific value.

For more info on the wines or Sobo's visit their websites at:

Wentevineyards.com

Soboswinebistro.com