South Beach Food & Wine Festival -- Food, Wine, Sand & Celebs

It took a little recovery before recapping my week at the recent 2011 South Beach Wine & Food Festival in Miami Beach, FL. The three-day affair of delicious foods prepared by celebrity chefs from the Food Network, tropical libations from the top spirits companies and stellar wines from all over the world is must-do for any self-proclaimed foodie, but a tiring one, to say the least. This annual event, which brings the likes of gourmet moguls from Anthony Bordain and Paula Deen to Bobby Flay and Giada DeLaurentiis, is a "Culinary Spring Break" that leaves you feeling like you were just on a real one...every so slightly burnt out. But I'm not complaining: South Beach is truly the highlight of my career, the festival I dreamed of attending when I first discovered food and wine, flipping through glossy advertisements in my epicurean magazines. And now, I'm living to tell about it...

For our team, the week begins on Tuesday, when we make the cross-country trek from San Francisco to Miami. After our day of travel, we check into The Raleigh on Collins Avenue, just a 15-minute walk from the festival tents on the sand, order a bottle of rose (we're still on Pacific time) and their signature chips and guacamole and a tin of frites. After enjoying our late night snack on the patio, it's time for our team to retreat to our rooms, and drift off to sleep.

The first morning, we decide to meet at a reasonable 12 noon. The down time is nice as the rest of the week will be consumed by festival activities--morning through night. I take the time to run along the beach, a luxury most of us don't get everyday, and take in the sights and sounds of colorful South Beach. On my way back, I see police escorts leading catering trucks on the sand toward the enormous, gleaming white Grand Tasting tents off in the in distance. The energy is already picking up for SOBE 2011!

DECANT! Yes You Can

How and Why to Decant a Bottle of Wine

Two years ago, The Editor bought me a beautiful decanter with a rippled glass design that looks like an optical illusion as the the wine swirls from the bottle and hits the glass. It's a pretty nifty piece, and as my grandmother told me when she bestowed a lovely heirloom ring upon me in recent years, "It's the kind of gift you give someone when they're ready to be responsible." That ring and I have been through a lot together, but the wine decanter and I, not so much. Despite my near daily glass of the red stuff, I tucked the decanter away in a cupboard, and saved it for "special occasions." I thought of it as something to break out over dining room tables with fancy linens and custom stemware, not the 12' x 12' walls of our "quaint" one bedroom apartment. Or that I had to wait for a $100 bottle of wine or an '82 Bordeaux for the timing to be just right.

Then came the heckles from The Editor.

You don't like my gift. 
You say you like wine, but you never use the decanter I got you.
I spent a lot of time looking for that decanter.
That thing just sits up there...collecting dust.


He was right. Though I had a serious affinity with wine, I wasn't one for "wine gadgets"...extras, that took away from my experience, or simply held them up. Charms and expensive tool kits weren't my bag. I liked a good ol' sniff test, a strong swirl and swig--down the hatch, instant gratification. But, my wines weren't always instantly gratifying...even the $15 "drink it now" types. Heavy Cabernets were filling my tongue with bitter tannins while bodacious Zinfandels were overwhelming my mouth with fruit and spice. They needed air, they needed room, they needed--to breathe!

And that, my friends, is where decanting comes into play. Not only did I feel guilty about the thoughtful gift The Editor bought me, but my taste buds were crying out for help. I had all but given up on Zinfandel and I was getting tired of chewing on Aussie Shiraz sediment. Does decanting wine make it taste better, softer and more elegant? Yes, yes and yes. For more reasons why to decant, read on...

Peppermint Patty Please

When I was a little girl, I remember playing outside in the snow all day long, sledding, building snowmen, carving snow angels and when I got older, shoveling with my dad. The best part of those days for me was walking back inside, rosy-cheeked,  stripping off my many layers down to my long johns and greeting the steaming cup of hot chocolate that awaited me on the kitchen table (with marshmallows, of course).  Now that I’m a little older—and wiser—I’ve learned to cozy up with the adult version of my favorite childhood beverage—Peppermint Patties!

No stranger to hot, spiked beverages, I discovered the Peppermint Patty on a recent trip to South Lake Tahoe with friends. After a long day navigating snowshoe trails, The Editor and I stumbled across The Beacon Bar & Grill, a local watering hole on Baldwin Beach. One of the happy hour specials included a "Peppermint Patty", a deep, dark hot chocolate mixed with peppermint and coffee liqueurs and finished with a dollop of whipped cream. Within minutes, I was transported back to the euphoria of a 9 year-old coming in from the snow, except this time I was 29 and the euphoria lasted a little longer. When I reached the bottom of the glass, I realized the only things missing (besides my shovel) were my friends! The only credible thing to do was recreate the warming winter cocktail back at the house. And so we did.

The key ingredients

Peppermint Patty Recipe (Serves 1)

1 packet hot cocoa (your favorite)

3/4 shot Peppermint Schnapps

3/4 shot Kahlua (coffee liqueur can be subsituted)

Marshmallows or whipped cream (optional)

Directions

Boil a kettle full of water on the stove until it begins to whistle. In the meantime, measure out the liqueurs in a shot glass and pour into each mug. Once water is boiled, remove kettle from burner and fill each mug, leaving ~ 1/2 inch from the top. Stir ingredients until you no longer see cocoa powder. Top with whipped cream or marshmallows or garnish with a peppermint stick.

Sure, we all grow up, but that doesn't mean we have to outgrow the things we loved as a child. Drink up!

Peppermint Patties for the hot tub!

Valentine's Day Sparklers

Shhh--None of these are Champagne!

Sometimes I'm in the mood for fizz without all the fuss. And with Valentine's Day less than a week away, many of us will be frantically pulling together evenings of romance, bubbles included. Whether you're staying home or headed out on the town, these Champagne-alternatives are sure to help you stress less as you're reaching into your wallet. Affordable and just as tasty to the naked palate, your V-Day sweetie will be impressed with your sparkling savvy when you order one of these Valentine's Day bubblies. 

Crémant (France) - Pronounced "Cray-mont" the French word literally translates to "creaming", describing the creamy texture of the wine (relative to other fizzies). Made in the same method as Champagne, there are 7 distinct appellations allowed to designate Crémant in their name (including Alsace, Loire and Bourgogne to name a few). Light and delicate, Crémants are a favorite alongside light, creamy dishes, desserts (think cheesecake) or completely on its own.

Lucien Albrecht Cremant

Beers On Wine Recommends:

• Lucien Albrecht Cremant d'Alsace Brut (100% Pinot Blanc) and Cremant d'Alsace Brut Rose I just sent the Brut to a recently engaged friend in New York! Both will run you around $20. 
• Allimant Laugner Cremant d'Alsace, made from 100% Pinot Noir. Sounds like a mouthful, but costs less than $20 a bottle. At almost half the price of the Brut Rose Champagne being offered by the glass, I felt like the most sophisticated bargain drinker in the bar.

Prosecco (Italy) - The Italian sparkler is quite dry, so keep this in mind when purchasing. Prosecco is a perfect cocktail wine, so whether it's a romantic brunch or pre-dinner cocktail, feel free to add your favorite fruit juice or purée to concoct a bellini or Mimosa. Unlike Champagne and some other bubblies, Prosecco should be drank while young, otherwise it could lose it fizz and go stale. This shouldn't be a problem on V-Day, right?

Beers On Wine Recommends:

• Mionetto Prosecco Brut DOC is an apple-y explosion in your mouth. This wine has received numerous accolades from major wine press, and rightly so. Its light golden sparkle will make any occasion shine.
• Zonin Prosecco For a steal at around $10 a bottle, you might as well live a little and grab two ; ) Trader Joe's sells this for a mind-boggling $5.99/bottle, so it's a staple in my fridge.
  

Segura Viudas Aria Brut Cava

Cava (Spain) -Cava, meaning cellar or cave in Spanish, is the Spaniards' champagne. With varying degrees of flavor from extra brut (very dry) to sweet, Cava possesses slightly less fizz than other sparklers with the same affordable price tag. Most I've tried have been dry and crisp with a smooth finish and all under $20 a bottle.

Beers On Wine Recommends:

• Segura Viudas Extra Brut "Aria" Cava is a simple, clean and refreshing Cava at $12 bottle. Produced in Spain's Penedès region, the wine has nice honeyed aromas with a clean, dry finish.

Sparkling Wine (USA) - I'll admit, ever since my move to the Bay Area, I've grown a bit biased in favor of our domestic sparklers over the pricey French wines. Once you've had a chance to visit a winery (in some cases several--on multiple occasions!), a special place in your heart is forever cemented. California possesses several sparkling houses that are actually owned by major French Champagne houses. For example, the Carneros sparkling gem Domaine Carneros (where The Editor says he fell in love) is founded by Taittinger, Napa Valley's Domaine Chandon by Moët-Hennessey and Mendocino County's Roederer is owned by big sister (or shall I say, big brother) Champagne Louis Roederer.

Gloria Ferrer Sonoma Brut

Beers On Wine Recommends: 

• Gloria Ferrer Brut - Perfection in a glass for a California Brut. Almost every visit to wine country for me involves a stop by this mission-style winery perched atop a hill in Carneros. With notes of apples, pears and toast, you can sip this sparkler with any meal.
• Roederer Brut Rosé - As close to Champagne as it gets in the USA. Creamy, elegant, dry and oh-so-bubbly, Roederer's Brut Rose is a true sophisticate's sparkler. With subtle hints of strawberry and teeny, tiny bubbles, add a little pink to your Valentine's Day this weekend at $30 a bottle!
• Gruet Brut Rosé - Give it up for the southwest! This New Mexico sparkler deserves at least an honorable mention. Each glass BURSTS with cherry, strawberry and raspberry flavors and big, mouth-filling bubbles. At just $13.75 a bottle, they're practically giving it away. Check out the rest of the Gruet line here.

Sweet, Fruity & Low in Alcohol - If you or your sweetheart are occasional drinkers with a mean sweet tooth, a sparkling Moscato might do the trick. At less than 10% alcohol in most, these wines provide the celebratory flavor without all the boozy side effects. Light, floral and refreshing, sparkling Moscatos are a "one size fits all" option to Valentine's Day!


Beers On Wine Recommends:
Mionetto il Moscato for a low alcohol (7%), subtly sweet and lightly fizzed drink. My alcohol-only-on-holidays grandmother loved this so much during Christmas, I sent her two bottles for her birthday a month later (go Nana!). At less than $15 a bottle, this unpretentious bubbly has a bottle cap closure.

Mionneto il Moscato

Count Your Wine Calories?

These days, we're no strangers to nutrition labels. Unless of course, they're on our booze. But lawmakers and the Federal Tax and Trade Bureau (TTB) are prepping a bill that would require beer, wine and spirits manufacturers to list the number of calories, carbohydrates, serving size and alcohol per serving on each and every bottle we buy. This begs the question: Do I really want to know how many calories I consumed at last night's happy hour?

Chatter around nutrition labels being added to alcoholic beverages began began decades ago and has been a continuous debate ever since. On one hand, nutrition labels are on every other consumable item in the country (even water), so why not our favorite Pilsner or bottle of Cab? On the other hand, lawmakers, nutritionists and even some manufacturers believe that being aware of how much you're drinking may encourage you to curb the number of drinks you consume.

I suppose for the serious calorie-counter, the addition of a nutrition label could prove beneficial in keeping your diet in check, but could a general idea of calories and carbohydrates do the trick? Some winemakers and brewers are hoping a standard might be set, otherwise, prices may rise. Costly research to determine calorie and carbohydrate count for each vintage and varietal a winery produces would more than likely be subsidized by increased prices at the checkout counter or dinner bill. Still, I can't help but wonder, when was the last time I sweat it out on the eliptical machine thinking, I gotta work off that second glass of Merlot I had last night!

In case you are wondering what your glass of Malbec cost you in calories, take a look at the calorie-count snapshot below.

CALORIES PER GLASS 

• Red wine (6 oz) = 110-130
• White wine (6 oz) = 90-120
• Champagne/sparkling (5 oz) = 140-150
• Beer (12 oz) = 150
• Light Beer (12 oz) = 100
• Shot of liquor (1.5 oz - vodka, rum, tequila) = 80

As with everything, healthy consumption is all about moderation. Take my advice, next time you have to choose between the nachos or the margarita, don't think too hard, just skip the cheese. 

Would nutrition labels on alcohol change your drinking habits?

Brooklyn Says "Drink More Wine!"

It's Never Too Late for a resolution--especially one that involves wine!

You heard it Brooklynites--drink more wine! Known more commonly for its Pabst-chugging, brew loving beer drinkers, Brooklyn is sending the message out loud and clear. One wine shop posted this chalk board declaration outside its doors. Just another reason why I ♥ New York. Thanks Brooklyn!

And special thanks to my friend Amanda for providing the photo!

Wine Exams: Cramming for Credibility

Cozying up with my CSW Study Guide

It's Monday night, I've already put a full day at the office, and I'm at home with a three-ring binder in my lap and a yellow highlighter in my hand. I'm tired from a weekend that could have used one more day, but I've got to study. Next month I'll be driving to Napa Valley to sit through a 60-minute exam in the hopes of becoming a Certified Specialist of Wine (CSW). And if you're asking yourself why I might be doing this, you can rule out a salary bump or a promotion. Just as accountants get CPAs and business people MBAs, those three little letters after your name give you added credibility in your field.

Whatever you've heard about us "wine people" is true. We're geeks. We're nerds. We say things like "lead pencil", "petrol" and "cat urine" when talking about liquids we drink. We study the effects of microclimates and soil composition on vines within a 2-square mile radius. We're the people who get handed the wine list by friends at a restaurant, or the ones who get Facebook messages for pairing recommendations. We do it because we love it and it simply tastes good. And if we weren't getting these nerdy, three letter acronyms behind our names, why would, or should, you trust us? Most of the time, we rely on our palates to do the talking, so why not get some solid credentials to prove the rest of our knowledge.

Few, if any, of us (outside of California) grow up saying, I want to be a sommelier or viticulturist when I grow up. No one walked into my high school "Career Day" and said, "I make wine for a living," or "My office is my car, and I spend 6 days a week in restaurants." So, it's somewhat of an anomaly that a girl from Pennsylvania would find herself studying wine in San Francisco. Some of you might be thinking, "What does a wine exam consist of?" Or that maybe "studying for a wine exam" in fact means kicking back with a few glasses each night in preparation. While some exams, typically the more advanced and prestigious ones, do include tastings (blind, might I add, which can be petrifying to even some of the most seasoned wine aficionados) the one I'll be taking in a month is comprised of 100 multiple choice questions on topics like olfactory epithelium and soil differentiation between the German regions Rheinhessen and Pfalz. It's not the road to a PhD but will get me three little letters I can place behind my name to give myself a slight edge against the rest of the pack, CSW.

 Gaining credentials gives us plausibility on a topic that can be so elusive and many times, downright subjective. There are many wine certifications to choose from, most notably, sommelier, and the highly coveted, Master of Wine.  From now until February 16, any spare time I have will be devoted to regions, varietals and viticulture and online sample tests. Once I pass, I'll be proud to call myself a certified wine geek--er, specialist. Wish me luck!