EAT KC and The KC Wine Buzz!

Keeping Warm on those Cool Winter Nights

2012-01-17T10:11:00.000-06:00

Yes the winter has finally arrived (sigh) ... at least for a day or two before we are in the 50s and 60s again ... nonetheless, at this time of the year we look to stay warm (in almost) any way possible!

Sp how about with some port? Or some vintage port? Or even some variations on the standard dessert wines that you have seen in the past? Whatever you do be sure to try something new in your drinking adventures!

Here is some good information on ports and other great dessert wine options from an article in a recent Enhance Magazine: http://issuu.com/enhancemagazine/docs/enhance_april_2010/18!

(FYI: if anyone has a lead on the bottle in the picture please send it my way as I have been looking for a vintage port from the year of my birth)

A Toast to Champagne (again and again!)

2011-12-28T12:37:00.000-06:00

Lots of wine, sparkling wine and Champagne questions this time of the year ... time for the annual review of what you are (or need to be) drinking!

Poetic quotes and romanticism aside, Champagne is merely wine that has bubbles ... But how does it get those bubbles? Who started all this fuss over bubbles? Why aren’t all wines with bubbles called Champagne? There is some debate as to where sparkling wine was first made and by whom, but most will concede that it was a monk from the Abbey Hautvilliers who is the true father of Champagne.

Read my full article from a previous edition edition of Enhance Magazine at http://issuu.com/enhancemagazine/docs/issue_8/71 (Sorry about the previous error in the link - all should be corrected now)! Happy New Year to you and yours!

Julian - Back for a Repeat Performance!

2011-09-11T19:41:00.001-05:00

It was a festive holiday weekend in ourhousehold … we didn’t plan on it but all of our meals happened to take place in Brookside.It’s a great neighborhood with quaint restaurants, shops and locally-ownedbusinesses: for us it's perfect; for others, well, it’s just not for them! Ohwell!

Chef Celina Tio in her kitchen (from her Web site)

The first meal was at Julian: James Beard award-winning(and Top Chef Master’s contestant) chef Celina Tio’s firstforay on her own has turned out to be something exceptional. According toher Web site: Julian is “your favorite soul-satisfying dishes, craftedwith the finest local and seasonal ingredients, refined with signature twistsand served in a comfortably sophisticated atmosphere.” Agreed!

Our first few visits did not blow us away but itwas early on and we gave it time. This past Labor Day weekend we stopped in onFriday night and sat in the bar. No kids, no babysitter and no curfew meant wecould enjoy ourselves!

The staff was great from start to finish andhave always been on their game. Service Manager Mike took good care of us andworked with the bar staff to ensure a positive experience! Tonight, as withmany nights, we went the wine, appetizer, dessert, wine route as that allows usthe most flexibility. At Julian, it works even better as many of their platesare designed for this type of dining – or at least that’s we told ourselves!

So here is our evening in 140 character"bites" at a time (Twitter posts are shown in reverse order meaningthe first are the last of the evening):

kcwineguy via HootSuite

Very good evening: food + service + wine @JulianKC ... Somenew favorites as well! Might be back for #brunch on Sunday!

Not actual cheese served but a great pic nonetheless

We love our cheese and it’s such a proper way to finish a meal!Almonds and jam really added to the experience!

kcwineguy via HootSuite

Final course: cheese board &accompaniments: w/#manchego #Brie #smoked Gouda and #Gruyere, #Marcona almondsand blueberry jam ... @JulianKC - Great finish!

If the Mrs. is an “egg slut” I think I could be the macaroni andcheese version … add some bacon and, well, we’ve got us a good time! This was avery simple but tasty dish that used all the right ingredients and hit thespot!

kcwineguy via HootSuite

5th course: #Boulevard #PaleAle Mac& Cheese with #bacon showed up and had to be enjoyed! Perfect as Ihoped! @JulianKC

Some times food magically appears at our table … this time I washesitant: pretzels can be tough and chewy but these were soft with a lightsalty coating on the buttery exterior. Not too shabby … the spicy cheese dipping sauce was a perfect balance and the red wine clinched the deal … we waspleased!

kcwineguy via HootSuite
So ... (4th course) some housemade #pretzel sticks, #horseradishcheese sauce made it out and really had a perfect pairing w/the winetonight! @JulianKC

Bowl o’ mussels, garlic, white wine … always a solid option here! ‘Nuffsaid!

kcwineguy via HootSuite
3rd course: #mussels w/ lots of crusty baguette! ... Amust have! Very happy now! @JulianKC

My wife uses the term “egg slut” … of course it was borrowed from AnthonyBourdain but it still fits: wow! Circulated egg, prosciuttoand ricotta … the right amount of flavor and food to make you want just a bitmore … but we had other ideas!

kcwineguy via HootSuite
2nd course: ricotta, circulated egg, crispy prosciutto,crostini ... OMG this may be my new favorite dish! Runny, tangy, rich andfilling! @JulianKC

Big fan of ConnCreek but I had not had the Herrick before (theAnthology was always a solid performer and a great value at $65/bottle) … goodproducers make good wine!

kcwineguy via HootSuite

Great value and a great find on the wine list!

Trying the 2007 #ConnCreek Herrick Red ... A great#Meritage w/#Syrah ... Very excited to pick up a bottle for home! $9/glassand $39/bottle

I am sketchy on typical crab cakes as most of the time they aremostly cake and minimal crab … no this one and it really stood up to theremainder of the Sauvignon Blanc!

kcwineguy via HootSuite
Maryland #crab cake was very good as well ... 2 for 2 on appstonight! Yay for Julie the "ordering queen" @JulianKC

kcwineguy via HootSuite
Salmon deviled egg is outstanding! Kudos on this one ... A must have! @JulianKC!

So how many times can I state that the deviled eggs are amazing … you mustorder them!

kcwineguy via HootSuite
1st course: house-smoked salmon, deviled egg, pickled redonion plus their special Maryland crab cake! @JulianKC

It’s rare that I drink white when I am out but the Mrs. wanted some and I washappy to oblige her needs … besides, it was a glass of Neil Ellis (andnot a bottle) so why not start the night off right for a bit of South Africanlove!

kcwineguy via HootSuite
Starting with a #South African #Sauvignon Blanc ...Yes, it's a white! @JulianKC

Foursquare checkin is mandatory … but I digress!

kcwineguy via foursquare
Back for more! (@ Julian) 4sq.com/rqAAT7

All in all a very positive and memorable experience … so good, we opted to comeback for brunch 36 hours later with the family … more on that later!

Be sure to check out Julian and Chef Celina Tio at:

6227 BROOKSIDE PLAZA

KANSASCITY, MO 64113

816.214.8454

http://www.juliankc.com/

You can make your reservations on OpenTable as well!

Congrats to Chef Tio on a great menu, quality staff and a wonderful experience!

The Great “Two Buck Chuck” Taste Off!

2011-09-08T22:26:00.000-05:00

Even though it costs $2.99 now the famed Trader Joe’sline of Charles Shaw wines havetaken off like no other. The “Shaw” line wines currently include Cabernet Sauvignon, White Zinfandel, Merlot, Chardonnay, Sauvignon Blanc, Shiraz, Valdiguie in the style of Beaujolais nouveau,and limited quantities of Pinot Grigio. Thesewines were introduced exclusively at Trader Joe's grocery stores inCalifornia at a price of $1.99 per bottle, earning the wines the nickname "Two Buck Chuck”.

The Charles Shaw labelis owned by the BroncoWine Company, headed by FredFranzia (formerly of FranziaBrothers wines). The Bronco WineCompany produces the Charles Shaw label at their Ceres, California winery, which is not open to thepublic. There once was an actual, eponymous winery owned by Charles F. Shaw, which producedBeaujolais-style wines in the NapaValley AVA. That winery went out of business, and the name was sold to Broncoin 1990.

Fast-forward to today and millions of cases have beensold through the California-based stores popping up around the country(including spots at Ward Parkway in Missouri and One Nineteen in Leawood,Kansas). Having recently visited the Missouri location (the Kansas store cannotsell alcohol based on their archaic state laws) I thought I might grab a bottleto see what all the fuss is about … more on the taste test in a moment.

Note to self: shopping at Trader Joe’s on aSunday afternoon is not advised. The crowds were stupid … and I mean that ismost literal way! People were purchasing fake flowers and a 12-pack of beer(both of which could have been bought at any other store) and waiting in linefor 20 minutes … who does that? So back to the task at hand: tasting wine!

The idea was to see if I could tell A)which wine was the Charles Shaw and which was the “similar bottle” as well asB) which wine I would prefer to drink. I am not an expert but I am quiteknowledgeable on wine and tasting. My sense of smell is above average and afternumerous years of sampling, sipping and spitting I have a pretty good idea ofwhat’s what!

So the wines were purchased: a bottle of 2010 Charles Shaw Cabernet Sauvignon (Napa & Sonoma California) at$2.99/bottle and a 2009 Cartlidge & Browne Cabernet Sauvignon (North Coast meaning Napa and Sonoma, California as well) at $9.99/bottle (I couldnot find any other bottle of wine at $3 that I would recommend using for thecomparison).

Both bottles were opened and poured inanother room by the Mrs. so I could not see what was from either bottle. Sameamount of liquid in identical wine glasses.

The results:

Color: Both were ruby red translucentwith a washed out rim of color on both wines (Not surprising for 1 to 2 yearold vintage)
Smell: Both had a rich Cabernetscent … a bit of earth, cedar and spice but one of the glasses had a bitbrighter scent than the other (Let’s call that glass RIGHT)
Flavor: My suspicions wereconfirmed: RIGHT was fruitier in a very California (or Aussie) fruit-forwardkind of way. Both were soft on the finish but RIGHT was a bit smoother thanLEFT. LEFT was a bit drier (more of the style I liked and was hoping for)

So my guessing began … millions of casessold, fruitier and soft on the finish led me to believe RIGHT was the TraderJoe’s Two Buck Chuck and LEFT was the Cartilage & Brown. Suspicionsconfirmed! I was correct. Having guessed correctly I was pleasantly surprisedto see how well the Two Buck Chuck fared against other Cabernet. It’s not aNapa Valley big boy but it is a decent $3 bottle of wine for Wednesday nightwith burgers or pizza … so now I get it!

Will I purchase it again … maybe? I think Iam ok with spending $10 to $12 on a bottle but for mass gatherings wherenon-wine drinkers will be in attendance I now have a suitable offering forthose occasions as well as a good fruity base for my next batch of sangria!

Feel free to do your own taste test and letme know what you think!

Cheers!

Recovering after another great @Friends of Turning Point Art of the Cocktail!

2011-06-25T10:59:00.006-05:00

In addition to great food we enjoyed: The Pendergast (w/ @Jefferson Bourbon); @Milagro Kicker (w/ spicy Soda Vie and Tequila); Rhum Punch (w/ @The Official Sailor Jerry Rum); Pisco Punch (w/ @Pisco Capel); Hendrick's HiBall (w/ @Hendrick's Gin); Seasonal Stoli Sour (w/ infused @Stoli Vodka); and a few shots of @Samogon and @Shpilka Vodka to boot ...

Unfortunately, we are paying this morning for our adventurous eating and drinking (but it had to be done for the cause)! Thx 2 @Jason Burton from @LAB5702 for keeping us hydrated too!

28 ZINFANDEL WINERIES COMING TO KC TODAY!

2011-03-03T13:32:00.000-06:00

Zinfandel Advocates & Producers pour wines for the public & the trade

28 Zinfandel-producing wineries invite the public and the trade to come taste their wines and meet the winemakers and owners on Thursday, March 3, at Union Station (30 West Pershing Road, KC 64108). The wineries are coming as part of a visit to the market by Zinfandel Advocates & Producers, a non-profit California-based group of Zinfandel producing wineries which also welcomes consumers as ‘advocate’ members. “You’ll learn about the remarkable richness and versatility of Zinfandel,” explains Rebecca Robinson, the Executive Director of ZAP, “and why Zinfandel is considered to be America's Heritage Wine.”

Tne of the unique aspects of this tasting is that wines are poured by the wineries’ winemaker or owner, so by attending you have a chance to get the scoop straight from the winery!

The public is invited to attend from 6:00 p.m. until 8:00 p.m.; in advance tickets are $45 if you are not a member of ZAP and $35 if you are a member; it’s recommended to buy tickets in advance (at http://www.zinfandel.org/) but there may be some tickets available at the door ($40 for members, $50 for non-members). If you buy a ZAP membership at the door, you can save $5 from the ticket price.

A fully restored landmark, Union Station is one of Kansas City’s most alluring destinations for events. The tastings include tasty tidbits which will bring out the best in Zinfandel.

The wineries participating are

Artezin Wines
Ballentine Vineyards
Barefoot Cellars
Bota Box
Brazin Cellars
Cakebread Cellars
Carol Shelton Wines
Cedarville Vineyard
Cline Cellars
Dashe Cellars
Four Vines Winery
Fritz Winery
Gnarly Head Cellars
Langetwins Winery
Mauritson Family Winery
Michael-David Winery
Opolo Vineyards
Pedroncelli Winery
Perry Creek Winery
Predator
Ravenswood
Rosenblum Cellars
Starry Night Winery
Storybook Mountain Vineyards
Terra d'Oro
Twisted
Wine Guerrilla
XYZin

Finally ... a trip to Justus Drugstore this past weekend!

2011-02-02T18:10:00.000-06:00

For those of you who did not follow us @eatkc on Twitter or Facebook Saturday night we finally made it up to Justus Drugstore in Smithville, MO ... it was certainly worth the wait!

The evening began with a car service as none of the four of us had any interest in driving to or from after we had consumed cocktails, beer and wines before, during and after the meal (great idea if you are going to really enjoy your beverages; otherwise the drive wasn't that bad at all). It was a dual birthday celebration and we are smarter as we get older!

Jonathan Justus has taken a quaint piece of real estate and turned it in to a refreshing change of pace from smaller town restaurants. Upscale: yes! Fresh, local ingredients: yes! Knowledgable staff and mixologists: certainly! Stuffy: not at all ... just the type of place I needed to unwind and enjoy a true dining experience.

So here is our evening in 140 character "bites" at a time (Twitter posts are shown in reverse order meaning the first are the last of the evening):

eatkc Jan 30, via HootSuite 1 of the best drinks/meals we've enjoyed in the #KC area (#Smithville)! Innovative, tastefully done, & locally-inspired! Thx #Justus & Co.
eatkc Jan 30, via HootSuite Cleansed the palate afterwards w/a steamed #honey-infused #reisling (I think) ... it was great and really capped off a perfect night!
eatkc Jan 30, via HootSuite #Chocolate #Mint Decadence: chocolate #ganache, #champagne #mousse, chocolate/rose hip ice cream, mint milk, malted #Chantilly #Justus
eatkc Jan 30, via HootSuite #Coffee Bomb: #meringue sphere, almond and mocha #custard, #espresso brownie, #Kahlua/cherry, #Amaretto/raspberry, orange #clove ice-cream
eatkc Jan 30, via HootSuite Each of the dishes were presented perfectly & tasted even better! A great sensory overload of locally-inspired flavors and smells #Justus
eatkc Jan 30, via HootSuite #Majinola American #Kobe #RibEye w/caramelized #shallot #Maytag blue cheese sauce, #potato #cauliflower #gratin, braised #Brussels’ sprouts
eatkc Jan 30, via HootSuite Autumn Striper Bass: pan seared w/ #tomato #onion #chard #olive compote, #mushrooms, #saffron rice, frisée and a black-eyed pea #latke
eatkc Jan 30, via HootSuite Vegetable Risotto w/braised #Brussel #sprouts, #mushrooms, #zucchini & onions (although she removed the shrooms) Clean Plate Club Member!
eatkc Jan 30, via HootSuite As if all of this wasn't enough ... here are the nominees for the main course: #Justus!
eatkc Jan 30, via HootSuite The #Maytag Blue Cheese salad, featuring blue cheese ice cream, is a true culinary accomplishment of tang, texture and savoryness! #Justus
eatkc Jan 30, via HootSuite 2 Was told to have the #Maytag Blue Cheese w/maple/Port vinaigrette, pear, blue cheese ice-cream, arugula, #Missouri black walnut tuile #WOW
eatkc Jan 30, via HootSuite ‘Nested Egg’ salad w/ #mustard vinaigrette, curly #endive, crispy soft boiled egg, #goose #confit (Xcellent), and potato bits
eatkc Jan 30, via HootSuite Salads: BL had Mixed Baby Greens w/creamy #balsamic dressing, house pickled onion, #brewer’s yeast (that's a new 1 4 me) #JustusDrugstore
eatkc Jan 30, via HootSuite #Wine is getting low: Moving on to #Catena #Altos #Malbec from #Argentina ... bigger, bolder and hint of spice for some reason? Very good!
eatkc Jan 30, via HootSuite Platter w/wild #persimmon spiced #rabbit terrine, housemade #sausage, smoked #Berkshire #bacon, pickled/grilled veggies, bone marrow mousse
eatkc Jan 30, via HootSuite 4 starters: #Mushroom #Gnocchi, swiss #chard, green #onions, #hen of the woods sauce, golden #chanterelle #JustusDrugstore
eatkc Jan 30, via HootSuite So what do you call more than 1 #amusebouche?
eatkc Jan 30, via HootSuite House made chip w/local berried jam on a pork pate for our #amusebouche @ #JustusDrugstore
eatkc Jan 30, via HootSuite Yes, the one who does not like #gin has been frequenting the various #gins out there (#Hendricks and #Junipero are leading the pack)
eatkc Jan 30, via HootSuite Starting w/ #French75, #Negroni, #OrinSwifts' #Prisoner, and Chocolate #Martini #food #wine #JustusDrugstore

I hope you got a good sense of the evening ... It was a ball and we certainly encourage you to try it as well!

Cheers!

This Brew is for You! Parkville's Microfest returns 04.30.2011

2011-02-02T17:53:00.001-06:00

Like your options when it comes to microbrews? Then do we have an event for you: The 8th Annual Parkville Microfest will take place at the English Landing Park, Parkville, MO from 1 p to 5 p on Saturday, April 30, 2011! The admission is $20/person

While we cannot assure better weather than in 2010 (it was cold and rainy all day) we can confirm that some of the area's best microbrews will be available to sample! Previous vendors have included:

Amerisports Brew Pub - http://www.ameristar.com/
Boulevard Brewing - http://www.blvdbeer.com/
Buffalo Brewing - http://www.buffalobrewingstl.com/
Bootleggers Brewery - http://www.bootbrewery.com/
Olde Main Brewing - http://www.oldemainbrewing.com/
Weston Brewing - http://www.westonbeer.com/
Schilling Bridge - http://www.schillingbridgewinery.com/
Little Apple Brewing - http://www.littleapplebrewery.com/
Gella's Liquid Bread & Lb. Brewing - http://www.lbbrewing.com/
Lucky Bucket Brewing - http://www.luckybucketbrewing.com/
Blind Tiger Brewery - http://www.blindtiger.com/
McCoy's - http://www.mccoyspublichouse.com/
Free State Brewing - http://www.freestatebrewing.com/
Tallgrass Brewing - http://www.tallgrassbeer.com/
High Noon Saloon & Brewery - http://www.thehighnoon.com/
Empyrean Brewing - http://www.empyreanbrewingco.com/
75th Street Brewery - http://www.75thstreet.com/
O'Fallon Brewery - http://www.ofallonbrewery.com/
Upstream Brewing - http://www.upstreambrewing.com/
River City Brewing - http://www.rivercitybrewingco.com/
23rd Street Brewery - http://www.brew23.com/
Granite City Brewery - http://www.gcfb.net/
Nebraska Brewing - http://www.nebraskabrewingco.com/
Schlafly Beer - http://www.schlafly.com/
Rock Bottom Brewery - http://www.rockbottom.com/
Raccoon River Brewing - http://www.raccoonbrew.com/
Gordon Biersch Brewery - http://www.gordonbiersch.com/
Mattingly Brewing - http://www.mattinglybrewing.com/
Court Avenue Brewery - http://www.courtavebrew.com/
5th Street Brewpub - http://www.5thstreetbrewpub.com/
Morgan Street - http://www.morganstreetbrewery.com/
Flying Monkey - http://www.flyingmonkeybeer.com/

Take advantage of this massive gathering plus great food and hip music to start the spring off right!

Cheers!

Our "Super" Big Game (Food & Wine) Picks!

2011-02-01T20:00:00.026-06:00

The "Big Game" is approaching and, even know our beloved Chiefs are not there, we are still willing to watch four to five hours of football and hilarious commercials (No-to-mention the 50+ hours of pre-game, etc.) Just because football is a typically a beer sport means you need to make sure you don't forget to include wine at your Big Game party. That’s right, we said it, wine (What else would I write about with only 100 hours until the event)!

Your friends at eat - entertaining and training and the National Wine Market Council make it easy by pairing game-day snack stand-bys with favorite wines. Big Game Sunday isn't just for beer drinkers anymore (No offense to the beer drinkers out there)!

Spicy Buffalo Wings

Piquant and vinegary wings need white wines with a lot of acidity like Schuster Sauvignon Blanc (NZ) or Esperanza (Spain) to stand up to the sharpness of the flavors. If the wings are exceptionally spicy, an off-dry Riesling (Selbach) from Germany or (Poet's Leap) Washington State also works well to tame the heat.

Pizza

With so many variations in its preparation, pizza matches well with many different wines. Keeping with the Italian theme, Cennatoio's E (100% Sangiovese) is a natural fit. Its tart cherry flavor and bright acidity meld well with any pizza's tomato sauce. Red wines from the Barbera grape, which is produced in Northern Italy's Piedmont area and parts of California also has a nice tang to accompany pepperoni or sausage. For a pizza emphasizing garlic or vegetables, try a crisp Pinot Grigio from Italy. Maybe the Tenuta S. Anna?

Chili/Sloppy Joes

These quintessential American foods call for quintessential American wines. Try a lush, fruit-forward Wellington or Fitch Mountain Cabernet (California) with a sloppy joe; the bright berry flavors will have affinity for the sweet, tomato flavors. With chili, a Langmeil Shiraz from the Australia or a Rioja from Spain (a few will be open this weekend) works wonders, as these wines have the same earthy and meaty characteristics.

Veggies and Dip

Crispy and crunchy crudités call for a fresh, zippy white like Rome Sancerre (French Sauvignon Blanc) or an unoaked Chardonnay from Chile or France (Cousino-Macul or Novellum). If you're in the mood for a red, try something light and fruity like chilled Salmon Run's Petite Noir from New York or an inexpensive Foris Pinot Noir from Oregon or Grayson Pinot Noir from California.

Nachos or Quesadillas

One of the best matches for anything with corn, such as chips or tortillas, is Chardonnay (Maybe the Holy Cow or The 3rd Bottle). This is the case here, as Chardonnay also will complement creamy cheeses and counterpoint the salsa. In the red category, Zinfandel (BR Cohn, Deerfield Ranch, Muscardini or Rosenblum from California) likewise accompanies spicy salsa and Felino Merlot can have a cooling effect. Consider drinking the reds slightly chilled.

Submarine Sandwiches

When you roll out that big sub at halftime, consider a big wine like Onyx Shiraz from South Africa or even an Felino Malbec from Argentina, which will happily go with any meat. If the sandwich has a spicy mustard flavor, go with a Baileyana Pinot Noir from California or Garaudet Cote-de-Beaune from France. If the sandwich is a cheese steak, consider a bottle of Truth Lindsey's Cuvee or even Sophia's Cuvee (we met the former winemaker and he assures us it rocks), which goes beautifully with beef.

Whatever you do to celebrate; be sure to Drink Vino!

Michael and the cru @ eat - entertaining and training!

COMING SOON to KC in March: ZAP! Zinfandel Advocates & Producers

2011-02-01T17:00:00.023-06:00

In every class I teach I get the same question asked (almost always): How do you know so much about wine or where did you learn about wine?

Simple questions get a simple answer: I drink lots! But drinking is not always for consumption. Sometimes it is for learning and researching my next best bottle of wine (or Scoth, Vodka, Vermouth, etc.) at a catered event or to give as a gift or even to recommend to a someone creating a new cocktail recipe or wine list. You have to practice, research and sample ... it's that simple.

So fast forward to this March ... the Snowmaggedon is gone and melted away and we are ready to try numerous Zinfandel from some of the best producers on the left coast! I've done this before and the amount of options and incredible selections to choose from are overwhelming (but we'll make it through any way because that's what we have to do).

So how can you try this: Just sign up, grab some friends, pay and go!

Go to the Web site at http://zinfandel.org/default.asp?n1=10&n2=761!

The skinny on the Kansas City Zinfandel Tasting:

Thursday, March 3, 2011 from 6 pm to 8 pm at Union Station in KC, MO

Taste award-winning Zinfandels from over 35 premier wineries; Mingle with top winemakers & principals in an intimate setting; Learn about the remarkable richness & versatility of Zinfandel; Discover why Zinfandel is America's Heritage Wine; Sample tasty food tidbits that bring out the best in Zinfandel

I'll be there doing my thing looking for the next best bottle(s) of Zin ... join us!

Cheers!

Happy 2011 - The Year of the Food & Wine Blog!

2011-01-02T10:21:00.000-06:00

As we kicked off the new year I decided on my food-related resolutions:

- To eat better (foods) and to try something new as often as possible. So far, so good! Last night was pan-fried, panko-crusted tofu w/a hint of garlic (Yum)

- To drink better wines: Life is too short to drink a $3/Cabernet that is mass-produced!

- To not eat fast food: Yes, I have taken the oath to give up Burger King, McDonald's, Wendy's. Chick-fil-a, Taco Bell, Sonic, etc. ... with 2 kids this will be tough but doable!

- To redesign the EAT-KC and KC Wine Buzz blog sites: This is a work in progress and I would guess over the next few weeks you will see the changes pop up!

There you have it ... all food and drink related items but after all, what's life without them!

Happy New Year,

The team at EAT-KC and KC Wine Buzz

Wine University - Only for the chosen few!

2010-09-19T21:43:00.014-05:00

Do you have what it takes to be a seasoned-professional? Can you do the homework and complete all assignments as requested by your professor? Would you want to learn about wine, wine, wine, wine and wine?

Then Wine University just might be for you!

Wine U. kicks off it's fall classes on Wednesday night (09.22) at 6 pm at Sunlight Day Spa with the first session titled: How to Taste Wine! And it just gets better from there!

Other classes include:

October 6: Around the Planet — Six wines from the six major wine-producing regions that you have to know about to be an informed wine drinker

October 20: The French Connection — Understanding France’s role in the international wine industry by reviewing six key varietals and/or styles of wine

November 3: War of the Worlds — A compare and contrast of Old World winemaking vs. New World winemaking

November 17: Northwestern Exposure — Western U.S./Canada (Oregon, Washington)

December 1: The Odd Couple — Strange varietals and blends from around the world

December 15: Tiny Bubbles — Sparkling wines from around the world (France, Spain, Italy, Australia, U.S., etc.)

This 7-week education series will again be held at Sunlight Day Spa at 107th & Metcalf. Please note that all classes are held on Wednesday nights from 6:00 p.m. to 7:30 p.m. Come early or stay late to tour Sunlight Day Spa and receive 20% off spa services booked the night of the class.

Click here for the official class registration form or email me at michael@eat-kc.com for more information on this exciting series of events!

The class fee is as follows:

$30/per class for Off the Vine Wine Club Members
$40/per class for non-members (Ask us how you can become a member!)

$190/full semester (7 sessions) for Off the Vine Wine Club Members
$260/full semester (7 sessions) for non-members

Plus: 20% off of any Sunlight Day Spa service booked the night of class!

Presented by your friends at:

- Off the Vine Design
- Sunlight Day Spa
- Eat - Entertaining and Training

Cheers!

Spring signals open season on many local farmers’ markets

2010-04-29T17:08:00.010-05:00

The annual tradition of the Farmers’ Community Market at Brookside continues to meet the challenge of connecting local food to local folks!

A Saturday staple (from 8:00 a.m. to 1:00 p.m.) in the parking lot of Border Star Elementary School at the corner of 63rd & Wornall, the Farmers’ Community Market at Brookside strives to create a unique partnership between local farmers and the community.

Each week more than a dozen vendors set up shop on a small strip of the school’s parking lot. White tents adorn the venue with so much more to offer than just great produce!

You can start your journey by meeting friends over a cup of Puddin’ Head Coffee (Kansas City, MO) or you might just want to feed that sweet tooth with some cinnamon rolls from Bread of Life (Stewartsville, MO). Whatever you choose you can be assured that the products featured are a mix of local and/or certified organic producers.

Now that your sugar and caffeine intake has you prepared to shop, you can venture through the maze of freshly-picked vegetables, fragrant herbs, fruit, baked goods, meat, eggs, cheese, and cut flowers. Bear Creek Farms (Osceola, MO) always has a wealth of fire engine red tomatoes to choose from and the stellar cheese and lamb selection from Green Dirt Farm will make any cocktail party a hit. Benedict Builders Farm (Knob Knoster, MO) also showcases some amazing beef and pork. The Market’s farmers use sustainable and humane practices to produce hormone-free and antibiotic-free meat, as well as free-range eggs and honey products.

Throughout the summer months the market has special events for the entire family. Don’t be surprised if you bump in to a week-old lamb (for petting) or a local musician providing a soundtrack for your shopping spree.

For a full list of festival themes as well as helpful hints on cooking, storing vegetables and living green check out their web site.

BE SURE TO visit the other great stores in the Brookside Shopping District, just across the street, after your trip to the market!

OTHER GREAT MARKETS to consider include: The City Market Farmers’ Market open Saturday and Sunday now through October just north of Downtown Kansas City. The Downtown Overland Park Farmers’ Market located between 79th and 80th Street and Marty is open now through October on both Wednesday and Saturday. Read more on the OP market from the Kansas City Vegan Examiner.

Be sure to sign up to the right of this article for the latest news on Kansas City Food and get an email delivered to your inbox each time a new article is posted.

Have an idea for an article on food, a restaurant review, cooking classes? Shoot this Examiner a note at michael@eat-kc.com, follow my rants at twitter.com/eatkc, or read “the rest of the story” on my blog at http://www.eat-kc.com/.

Can you join me in The Wine Century Club as we turn 5 years old this week?

2010-04-28T12:50:00.000-05:00

About six years ago when I had this strange thought of owning my own wine shop I came across a unique poster on the Internet. Wine information, grape varietals, tasting notes, ‘also known as’ names, size/weight/acidity of each grape … this could have been the The Wine Bible (oops, already have a book with that name in stock) so let’s call it the wine grape varietal table and display it as if we were looking at the periodic table of elements: What a great idea!

Being a sucker for kitschy marketing I grabbed one and had it framed … as the wine shop concept came to fruition I figured why not hang it on the wall near our tasting table (Another good idea)! Of course, when you have a stellar set of guests who frequent your shop you are eventually going to get the question: ‘how can I get one of those for myself?’ So I contact the Delong’s and asked that very question – They were more than pleased to help us out and get them in the shop for the same price as they sold them on the Internet (Click here to order yours).

So that’s how the poster got in to our shop and how we came to be one of the very few local retailers of such a creative idea.

Now the hard part – How to join The Century Club?

The Century Club is a select group of oenophile’s that have actually allowed themselves the opportunity to try wines other than Riesling, Pinot Gris, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot and Cabernet (Sure there are lot of you out there but how many of you dare to join ‘The Club?’). So I figured: I try lots of wines each week; some I like and some I do not; some that are way overpriced for the juice and some that we cannot live without (even if my competitor has them up or down the street). How many have I really tried (that’s another entry on being a wine guy)? It is safe to say we try lots of wines each week! But The Century Club; now there is a way to actually expand my horizons and see what I have sampled; why and when. So I gave it a shot.

I downloaded the list in the spring of 2006 and began my journey. Here are a few snippets of the adventure leading to the completion of sampling 100 different varietals:

- Hondarribi Zuri (Thanks to Bernie Lee/Premier Cru for this one) – Never heard of it, let alone tried it until one of my wine reps. brought a bottle of white (Zuri vs. Beltza – Red) by the shop. What a pleasant surprise on smelling and sipping this Dr. Suess-sounding grape! Think Vino Verde meets Vouvray – great with lighter foods, fish and salads. Traditionally, a Spanish varietal (I cannot find it from anywhere but the Basque region of Spain). Not a ton of producers make this wine (at least sold in Missouri) so you may have to look long and hard for your next bottle!
- Refosco (Thanks to a guest from St. Joseph for asking about this one!) Tried it once … never really carried any in the store but maybe someday when the Euro comes back to an appropriate exchange rate with the dollar. Italian varietal with some decent potential.
- Norton ... Ahhhh … Missouri. Could this be the State Grape? I have had many, maybe too many but every once in a while you get a winner. Try Adam Puchta and Jowler Creeks’ Nort!
- Corvina (Thanks to a pretty winemaker from Italy) Typically found in a Valpolicella or Amarone from Italy (I haven’t seen it anywhere else). As you know my affinity for great Italians (their wines too!)
- Tinta Roriz (Thanks to the Portuguese) Maybe it’s just my love of Europeans (and their wines too) that led me to bring in some Portuguese wines. We still have our same 2001 Douro and it continues to drink like a champ!
- Sylvaner (Thanks to Dr. Heinrich Staecker for schlepping this back from Germany) This one actually happened on purpose and by accident at the same time! Sylvaner is a variety of white wine grapes grown in the Alsace region of France and Germany. It is best known as a component of Liebfraumilch and production boomed in the 1970s to the detriment of quality. On the other hand it is one of Alsace's five 'noble grapes', although its first Grand Cru vineyard was only designated in 2006, several decades after the other four varieties. Enough with the Wikipedia definition – being German, white and noble you might think sweet. You would be wrong! Good fruit, and a hint of citrus in a very unique bottle. I would place it on the front wall near the Gewurztraminer and Vouvray – Fruity sweet but not sugary sweet. The good doctor had heard our discussion and made sure he brought one back for me to try and complete my Century Club list!

And so that smuggled bottle of an international varietal made number 100 for me – That’s a lot of wine! With that last sip of Sylvaner I completed my journey of sampling 100 great varietals and I was on my way to becoming a member of “The Club.” According to the Web site (as of 2/18/2007), I was one of three (3) members in Missouri; one of 279 in the United States and one of 364 in the world to have completed the membership (Click here for the Century Club Web site).

Can you join me in The Century Club? Give me a shout if you have any questions or need a form to begin your own journey!

Cheers, L’chaim and Salud!

Michael

(Reprinted from an earlier post in 2007 just in time for the festivities celebrating the 5th birthday of the club with events all across the globe including one at Wines by Jennifer on May 8, 2010. Note: there are now now 721 members strong and growing! Included in this number are 24 Doppel (200+) Members and one Treble (300+) Member.)

Certified Sommelier, Sommelier or just plain old knowledgeable wine guy?

2010-04-27T13:51:00.001-05:00

Recent events and conversations have caused me to revive this entry from three years ago regarding titles of staff at wine shops, restaurants, hotels, etc. I had a very interesting chat with two supporters of the agency I run last week who asked me a very interesting question:

"So, you seem to know lots about wine, are you a Sommelier?" The quick (and correct answer) is no, I am not (but thanks for asking!)

The question was generated after discussing my wine knowledge and background as well as seeing my completiton certificate from the Court of Master Sommeliers Introductory Sommelier Course (More on that amazing two-day lecture, class & test later)

REPRINTED FROM 1.7.2007 (With permission from me; the author. Having said that, I may just bring it our each year to remind everyone ...)

Oh how many wine shops and restaurants throw these terms around to make you feel like you are in the presence of greatness! It has often been a confusing enough industry knowing a Barolo from a Brunello or a Barbaresco but to then ask a guest to take your word for it that you know about something as vast as wine is on a whole different level.

First, let me tell you where I fall in to the options: "Knowledgeable Wine Guy"

I know what I know and I certainly know there is much more to learn to be where I want to be. Having said that, my goal is to (someday) take the Level II Certified Exam (sponsored by the Court of Master Sommeliers). The intro class that I attended and (thankfully) passed in May 2008 was an intensive two-day class designed to "get you started in the Sommelier process" as well as provide a personal gauge as to where you might want to go with all this wine information pulsing through your head. This class, taught by Doug Frost (one of a handful of wine guru's in the world to be both a Master Sommelier AND a Master of Wine), was an amazing collection of information, study, testing and memory! There are still two other levels after the certified exam one can "master" (pun intended) leading up to the prestigious Master Sommelier certification. We will see where this journey takes me! As for the other options:

- Sommelier: A sommelier (pronounced /suh-mal-'yAy), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all facets of wine service. The role is more specialized and informed than that of a wine waiter. Their principal work is in the area of wine procurement, storage, and cellar rotation. They are also responsible for the development of wine lists and are responsible overall for the delivery of wine service and training for the other restaurant/hotel staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.

In modern times, a sommelier's role is considered much broader than working only with the wines, and must encompass all aspects of the service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral-waters and tobaccos. Some restaurants will employ a sommelier for the water, one for the whiskies, one for the cigars and so on. (Full text can be found at: http://en.wikipedia.org/wiki/Sommelier)

My experience has been good and bad with this title as many Sommeliers have been trained and certified and many have not ... Let's hope those that use the term understand its meaning and can not only talk the talk but also walk the walk! Just because you feel you know something does not give you permission to call yourself an expert (insert your personal experience with a foolish wine dude or dudette here).

- Certified Sommelier: Very simple; certified means you have been trained and successfully completed a course though the Court of Master Sommeliers or the International Sommelier Guild. Those folks are certified Sommeliers whose duties are outlined above!

- Knowledgeable Wine Guy/Gal: There are many of us out there ... It has been a profession, a passion ... and a way to always challenge us! For some, the quest is always there. Learning is a non-stop activity in this industry with trade magazines, newsletters, reference books, and of course learning from our guests. Not a day goes by that we do not get something new from those who frequent our shop (When we owned one). The hard part is always keeping up with the latest techniques, labels, grapes, blends, laws, etc.

For many of us, it is our job and we do the best we can! We are not just clerks at the register (nothing against those folks as they work just as hard as anyone). My background is first an avid wine lover followed now by a wine professional. This is (for the most part) my third wine career as in my younger days I was a waiter at some fine (and some not-so-fine) restaurants in Omaha, NE. Following my (our) move to KC, my wife and I began a small-scale catering company out of our home. These events led us to learn more and more about wine and allowed us a rationale for getting some real wine education when we could. Wine dinners and educational classes were always in demand so we needed to be on top of all things wine that we could. A trip to Napa Valley followed by a trip to Italy certainly helps expand your knowledge and in our case gave us the bug to do what we love in a retail environment (i.e. own a wine shop).

And finally, "None of the above:" Everyone has entered a liquor store and seen the register clerks reading comics or staring in to space but finding wine folks is a very tough chore when Budweiser, PBR or Jack Daniels are the core products of the establishment. Some places in town do have a staff member or two that can assist as they know there products. If you find you are getting a consistent response (or lack there of) at your liquor store, try a wine shop where you will (most likely) find wine folks!

Not to sound like an ad but @ eat - entertaining & training we are wine people, who drink wine, talk about wine, buy wine and generally love wine! Nothing would please me more than spend an evening with my friends and family sharing great bottles, cheeses and wonderful company! A wise man once told me that if you do not know (or are just unsure about) wine then you need to know a good wine shop ... Trust those who recommend based on your tastes and your needs vs. a case-stacked pile on the end of a 50-foot aisle of wine grouped by country and price (that's another Blog in itself for another day). We taste EVERY bottle before it is used at an event or class so we can recommend from experience vs. suggesting from a list of discounted or sale wines that need to move out of the store.

Remember, whomever you work with that you need to rely on your own taste buds as they will typically show you the way to what you like. Give the wine shop folks some information on what you like to drink and let them recommend based on your needs/wants. Don't be afraid to try new things as that is truly how we learn to expand our palates and our minds!

I hope this rant gave you a bit of clarity in to the levels of devotion in the wine industry ... for some it is just a job ... for the rest of us it is a profession (and an adventure)!

Have a great day, be safe this weekend and be sure to Drink Vino!

Michael

Great (wine) finds at just a bit off the beaten path (But well worth it!)

2010-02-13T10:31:00.016-06:00

So I took a trip to Lee’s Summit Thursday to visit a friend in Lakewood (a/k/a my next wine and food tasting soiree). Following my review of their home and event space I traveled further south on Hwy 291 and found myself at Vanessa & Matt’s “new” (ok it’s a year old already) wine shop: Winehouse (http://www.kcwinehouse.com/). The Watkins had been frequent guests of mine back in the days of my wine shop and Matt and I even took the CMS Introductory Sommelier Course together (http://www.mastersommeliers.org/) a few years ago so I knew whatever they ventured in to would be first class!

Winehouse was just that: a classy joint with all the right bottles in all the right places! No rich Corinthian leather chairs or mahogany shelves that cost more than the wine bottles themselves. Old world to the left and New world to the right … As I made my way through the maze of fermented grape juice I re-discovered my passion for the 100s, 1,000s, even 1,000,000s of bottles of wine that are available in the Missouri marketplace. Many familiar faces but many new names and labels as well. I pride myself on having a good sense of memory but even I had forgotten about many of my favorites (Yes, you get to a point where your store is an amalgamation of those you like as well as those that sell – You should see my private collection!).

Today’s visit was just a restock of my everyday wines as I previously tore through the cases of inventory that were made to be enjoyed sooner rather than later (I still have lots of later wine to be consumed in the next 3 to 5 to 25 years – My kids will be very thankful in 2027 if they like wine!). So I began the journey! Winehouse has an easy set up with a simple way of arranging wines: varietal or country and old world or new world … it’s just that easy! Surprisingly, I spent more time (and money) in the new world section and did not give the old world section enough of a review (next trip I will make up for it). I had a few favorites I wanted to stock up on so I made sure they had what I was looking for (only one of my requests had to be put on hold for the time being).

My shopping list was as follows:

- 2007 Grayson Pinot Noir (California) x 2 – One of my favorite PN’s from CA … inexpensive but still worth it!
- 2007 Brancaia TRE (Tuscany) x 2 - "Tre" is a blend of Sangiovese, Merlot and Cabernet. The grapes are carefully selected from their three estates Brancaia (Castellina), Poppi (Radda) and Brancaia in Maremma (Morellino di Scansano). “TRE is a wine full of character giving you drinking enjoyment already at young age” (So says their Web site) 93 points and #10 of WS’s Top 100 too!
- 2005 Epiphany Rodney’s Vineyard Petite Sirah (Central Coast) – Son of Fess Parker makes very good wine! Easily one of the most outstanding PS’s I have ever tasted!
- 2007 Root One Carmenere (Chile) - @KCDrinkClub discovery and one that I am happy to have found!
- 2007 Odisea Devil’s Share (California) – Stumbled over this Grenache, Syrah, Mourvedre, Petite Syrah and Viognier blend at the Brookside Market and have been pleased ever since … thanks to JK Wines for carrying this gem in Missouri! Only 125 cases produced!
- 2007 Excelsior Estate Cabernet Sauvignon (South Africa) – This is your Tuesday night pizza and burger wine fo’ sho’ !
- 2008 Bodegas Atteca Old Vine Grenache (Spain) – Chad found this winner for wine club one month and I have made sure I always have some around! Those crazy Spanish!
- 2008 Man Vintners Chenin Blanc (South Africa) – Loved this “steen” from the first day I was introduced back in 2004! Crisp and clean with a soft finish!
- 2008 Clemen Vinho Verde (Portugal) – The Portuguese know how to sip on a light white wine and Vinho Verde is the way to do it; light and fresh w/a hint of effervescence!
- 2007 Felino Chardonnay (Argentina) – Never had it before but it’s Paul Hobbs made so it will surely be good!

This case of wine came in just under $200 which is my benchmark for quality, value wines! All in all I loved the space and the wines I picked up! I didn’t even get to the beers or spirits but rest assured that there are plenty to choose from and many names/labels I have never heard of!

When in Lee’s Summit or even when you have an extra 15 minutes to spare (it’s not as far away as you might think – Just 17 minutes from 435 & State Line!) check out Winehouse (http://www.kcwinehouse.com/) located just south of 291 and 470!

Cheers!

The Test Kitchen Part II - I want the knife!

2010-01-25T10:57:00.022-06:00

Last evening was the first (of many I hope) experience my wife and I had with The Test Kitchen (http://www.testkitchenkc.com/): our local underground supper club. As I have stated all along, if you haven’t been to Test Kitchen then you just don’t know (But be sure to go to the site and sign up for their emails)!

The process is simple: Sign up for their emails; read their emails; decide if the theme, date and time will work for you, respond with your reservations, pay and be sure to have the time of your life at the event. So we did just that! The theme this night was ...

Rustic & Warm – Italy
Menu and wine pairings by Dan Swinney of Lidia’s

Expectations were high for us as we entered the event space last evening (To keep the allure alive and well the actual location for the function is not revealed to anyone, even participants, until 72 hours prior). Before we even stepped foot through the door we bumped in to friends we knew from the wine shop … I had a felling tonight was going to be a good night! And it got better from there ...

Each Test Kitchen begins with a cocktail hour featuring the official drink of the club: The Brazilian Caipirinha (Caipirinha is Brazil's national cocktail, made with cachaça, sugar and limes. Cachaça is Brazil's most common distilled alcoholic beverage. While both rum and cachaça are made from sugarcane-derived products, most rum is made from molasses. Specifically with cachaça, the alcohol results from the fermentation of sugarcane juice that is distilled afterwards).

So Caipirinha = Yum! Or so we thought! Our host politely explained that one of the key elements in the drink, limes, did not look so good this season so we opted for a suitable replacement: Firefly Lemon Tea (or Sweet Tea) Vodka with a splash of Pellegrino water and a lemon (http://www.fireflyvodka.com/). Very nice way to start off the evening!

Apps were floated around the rooms by way of the “assistant” to the founder of The Test Kitchen … he was on fire with comedy without evening knowing it! Pan-seared and lightly breaded (or so it seemed) ricotta with a neutral tomato sauce dip (Very good and way too easy to eat a dozen). These treats were followed by an assortment of mini-stuffed mushrooms (one of my favs) as well as red and yellow peppers stuffed with tuna (the gang enjoyed them; as I have mentioned before: I am not for the pepper in any color or any form).

The bewitching hour arrived and we (all 20 of us) sat down to the dinner table: the group had formed friendships and bonds pretty quickly and a level of serious conversation was pounding from all corners of the dining and family rooms … it was all good! The founder quickly stepped up and gave us a quick rundown of the concept and what to expect for the evening as well as inducting a few of us virgins in to the club with a comical, but thought-provoking, oath!

Let the games begin:

Primi: Crudo of Nantucket bay scallops w/lemon & chive; 2007 Bucci Vedicchio di Jesi (La Marche); wine was soft with slight hint of citrus; slightly acidic so it’s perfect for the fish course! Scallops were perfectly cooked and seasoned and tuna (I think) had a nice coating of sea salt as well!

Antipasti: Bruschetta w/poached egg, braised kale & bottarga; 2006 Bastianich Vespa Bianco (Friuli); Round and creamy (Vernaccia di San Gimignano-like but not as crisp) ... VG +

Pasta: Squid ink trenette (excellent black noodles with a saltiness and some spice) w/shaved octopus, garlic & tomato; I was told capers too! Served w/vintage unknown - Lacryma di Crysto Montecristo (Campania); Easy drinking lighter red that might have been a challenge for other seafood dishes but worked with the aforementioned combo! Pleasant surprise! Chef Dan and team have done well!

Secondi piatti: Braised pork shoulder "alla porchetta" w/brovada; 2006 Jermann "Red Angel" Pinot Noir (Friuli); that’s right, I said Pinot Noir from Italy! Biggest surprise of the evening! Hope to find this in Missouri too (Note: some wines in KS are not available in MO for some reason?) The meat just fell apart when kissed by the fork and the potato side really made this a warm and inviting second plate as part of the main course! Pork and Pinot: who could ask for anything more!

Dolci: Crisp meringue, mascarpone, blood orange sherbet, basil ice cream (with candied basil leaves as well); Lidia's house made Limoncello (Smelled like lemon pledge but tasted like sunshine!) Dessert was an amazing collection of sweet and slightly savory w/the sugar-coated basil followed by sorbet and crisp meringue. Perfect ending to a perfect meal … one of my favorites in quite some time!

A great collection of food in one special locale; good eats, great drinks & new found friends! As I said before, if you haven’t been to Test Kitchen then you just don’t know!

Check it out and see what those that know are saying about Kansas City's underground supper club!

Cheers and much love to Chef Dan, his team from Lydia's and the founder of The Test Kitchen,

KC Wine Guy

The Test Kitchen Part I

2010-01-25T09:50:00.009-06:00

This should have been posted a while back but I wanted to pass along something very exciting going on in KC: The Test Kitchen!

It is not an uncommon practice but it is unique to KC ... check out their Web site at www.testkitchenkc.com to see what they are all about. There is not cost for curiosity!

Here is a bit of text from their Web site about the process and expectations:

Rules for True Disciples of the Test Kitchen to Live By
Written by The Test Kitchen Founder

1.As a Test Kitchen Disciple: You are what you eat.
You must enjoy good food and drink to be a member in good standing of the Test Kitchen. Test Kitchen menus are fixed, as we believe all good menus should be. Therefore, no substitutions can be made. You may however refuse to eat or drink anything that goes against your personal beliefs, health or religion. Far be it for Test Kitchen to anger any Higher Power or kill you while trying to make our culinary statement.

2.As a Test Kitchen Disciple: Do what you say, say what you will do.
When you make a commitment to place your name and the names of others into the Test Kitchen lottery, it must be with the intent that you will actually attend the event. The Test Kitchen never forgets, and it is simply bad manners to put your name in the lottery and then once you are chosen, to bail.

3.As a Test Kitchen Disciple: On time, is divine.
Opening cocktails for any event is an important part of your bonding time with other Test Kitchen Disciples like yourself. We strongly urge you not to deny yourself this luxury. When we have sat for dinner – we have done just that, sat. If you arrive late, you miss out. We will make no effort to catch you up.

4.As a Test Kitchen Disciple: Be aggressive, hey, hey, aggressive.
Becoming a member of the Test Kitchen or attending a previous Test Kitchen event does not automatically enter you in the lottery for the next event. Test Kitchen sends out emails to our entire list monthly for each event. If you want to be in the lottery for a specific event then you must let us know once you have received the invitation email. We are not mind-readers, and would hate to assume anything on our members’ behalf. This keeps the process, and our hands, clean.

5.As a Test Kitchen Disciple: Introduce us; don’t abuse us.
We love meeting your new friends at the Test Kitchen. The way to bring friends to an event is to place yourself in the lottery with them. If you submit 2 for the lottery, get chosen, and end up bringing 4 people to the event, 2 will be sent packing. We have an exact number seats, and we know who will be sitting in them.

6.As a Test Kitchen Disciple: Put your money where your mouth is.
Test Kitchen lottery winners need to secure their seats by paying for all seats within 48 hours of receiving the “You Are In” email. PayPal is your friend, and it’s ours too. Because we have purchased food expecting your presence at our event all Test Kitchen payments are non-refundable. Consider it your donation to the culinary arts. However, Test Kitchen members who pay and cannot make it can elect to give their seats to substitutes as long as they notify Test Kitchen by email to get their substitutes’ names on the list. If your substitutes show up and they are not on the list, they will not get in.

7.As a Test Kitchen Disciple: If you got it, flaunt it.
Test Kitchen Disciples have earned the privilege of remaining seated during the Test Kitchen pledge after they have taken it for the first time. However, Disciples must be wearing their Test Kitchen pledge pin to envoke this privilege. If you are a Disciple, and you are not wearing your pledge pin then you must stand and take the pledge at the table with the other Newbies. Your pledge pin is what silently tells others of your standing in the organization. In short, wear it with pride.

8.As a Test Kitchen Disciple: You must pay to play.
The only thing that Test Kitchen asks in return for your patronage, loyalty and membership is your word of mouth. We cannot advertise an underground supperclub, although we will take select media opportunities if we feel they benefit the cause of spreading the word of the great culinary sub-culture we have in Kansas City. There is nothing that you cannot speak about regarding Test Kitchen, except the Founder’s identity, which will only be revealed to those who come to sit at the Test Kitchen table. You can speak about your meal, the Chef that prepared it, the members you met, the place it was held and you can direct them to the website to get on the list themselves. The Test Kitchen website is http://www.testkitchenkc.com/.

9.As a Test Kitchen Disciple: Give us your two cents.
There is an old saying in the restaurant industry that we think applies for Test Kitchen as well: If you like us, tell others about us, if you don’t, then please tell us. 100% of the marketing for Test Kitchen is word of mouth, please pass on your experience to other Foodies. We never want to be more hype than delivery. We view all member complaints as opportunities for learning and making it better, but if you leave without saying anything they become problems for us as an organization. Speak your mind. Tell us what you like and don’t like. We will listen. We will learn. We will grow. We love you for being honest and promise to respect you in the morning for it, as well.

10.As a Test Kitchen Disciple: Learn the lingo.
Just a couple of terms you should be familiar with at Test Kitchen. Some of them you may know, some you may be curious about, all of them need to be in your vocabulary.

“In the lube” – this is an underground supperclub term that is code for the cocktail hour prior to the main event or dinner. It’s called “the lube” because it is your opportunity to mix and mingle, have a cocktail or two and meet as many people in the room. This is important because once we retire to the Test Kitchen table there is no assigned seating and you should want to know who you want to sit by to make your evening the most memorable it can be.

“Singles and Doubles” – just like what it sounds like. Singles are people who have come alone and Doubles are people who have come with someone else to Test Kitchen. We love both kinds at Test Kitchen.

“86’ed” – this is a kitchen term which is said when something on the menu is no longer available. The only people that get “86’ed” from Test Kitchen are those that are “haters” of the culinary arts, mean people who treat the staff with contempt and obnoxious drunks. Haters and mean people will find it very hard to make the lottery the next time they would like to attend an event, and drunks get asked to leave an event in a cab that they pay for themselves. Their membership is permanently revoked.

“Dress to Impress” – this is a term used on all of our invitations. The men never seem to mind this phrase, but it bunches the ladies up every now and again. In the simple terms it reads like a corporate dress code policy – no shorts, no ripped jeans, no flip flops, no tube tops, no sleeveless shirts for men. Basically, this is a nice event, dress like it is a date night and you will be fine. Cocktail dress fine, sexy top and dressy pants fine, Eskimo outfit .… oh, okay, fine.

11.As a Test Kitchen Disciple: We respect your privacy, you must respect others.
Because of the social nature of the Test Kitchen, we often get emails or phone calls after an event asking us for someone’s name, email or phone number who sat next to them at the table. We want you to make friends at Test Kitchen, but we cannot give out the personal information of another member without their express permission. If you want someone’s digits or email address or swiss bank account number, you must ask for it from the person while at the event. This is the same level of privacy we provide you when someone asks about you.

12.As a Test Kitchen Disciple: Review the event online, get excited for next time.
After every event, we send an email to the group asking them for a personal quote that we can add to the intro of the website. If you give us one, and it’s good, you will see it posted on the website. Then if you go to www.testkitchenkc.com and log in with your email address you will have access to all the photos and videos from the event you attended and all previous events. It’s a good way to remember the fun and to show others how cool Test Kitchen really is for Kansas City.

I know folks who have attended and their comments range from amazing to unprecedented (and they know their food and drink too) ... Take a look and let us know!

Cheers,

Michael

Join us at KC's First Restaurant Week: January 22 - 31, 2010

2009-12-28T08:11:00.003-06:00

Foodies unite: 95 restaurants. 10 delicious days. 1 great cause. Eat well & give back to KC!

Mark your calendar — from January 22-31, 2010, Kansas City will hold its first metro-wide restaurant week event. 95 of the best and finest Kansas City metro area restaurants will offer multiple-course lunches and/or dinners at the deliciously low prices of $15 for lunch and $30 for dinner (beverages, taxes and gratuity are not included).

10% of the price of each multi-course meal purchased will go to Harvesters to help fight hunger in the Kansas City community.

What can guests expect when dining out during Kansas City Restaurant Week? Simple: A wide variety of mouth-watering foods on special menus created by the city's top culinarians.

More information and restaurant lists at http://bit.ly/kcrestaurantweek!

Give Thanks for Wine!

2009-11-11T18:23:00.005-06:00

Let’s face it, the big question over the next few weeks (or months) is, “What do I serve with Turkey?” There are lots of answers to this age old question, but many of them depend on what you are doing to your big bird. While I am on the subject, I should comment that it always amazes me how seemingly easy it is for people to match wine with chicken and yet these same folks are totally lost when it comes to turkey. It’s just a bigger bird!

Read my full article in the October/November edition of Enhance Magazine at http://bit.ly/enhance-102009!

T3 > Chilean Wines ... Finally: A Running List of Tasting Notes & Comments!

2009-09-27T13:32:00.015-05:00

First rule of drink club is you never talk about drink club! Second rule of drink club is if you want to read about what we are drinking and doing you need to be on Twitter (#kcdrinkclub is their trending topic hash for the future) and you can read our local tweets at either @kcwineguy, @lab5702 or @eatkc!

Having said all that: Here are tweets from the first three (of the first five) events! Remember, tweets are listed from last tasted to first tasted (and the alcohol DOES play a factor in to my fingers and what they can do!)

• And @shaftdaddy had to go because he is tired!
• BTW, EG is BWC certified ... Whatever that means!
• CN pulling shots! http://pic.gd/4610
• Smokey Treats!
• 15 bottles Lots of good wine enjoyed tonight @ the underground drink club! http://pic.gd/5e3d21
• Oh boy ... On to espresso! One shot, two shot, three shot four!
• @Shaftdaddy - Tell him to get a Twitter!
• 2006 Concho y Toro Don Melchor Cabernet Sauvignon ... 95 points in RP! According to AV! Very nice! Glad to have a chance to try it!
• Very similar to the Excelsior Estate Cabernet - Good to the last drop off!
• Root 1 Cabernet is next on the wine lineup! This is supposed to be a suprise (according to @lab5702)
• @lab5702 notes! Nice shootin' tex! http://pic.gd/f97d3
• 2007 Casa Lapostale "Casa" Cabernet Sauvignon: 85 percent Cab / 2 percent Cab Franc / and some other grapes too!
• EG has been kicked off the island!
• And John Denver on the LP ... Primus is great! Same owner as Quintessa! Paired with a Vietnamese cinnamon chocolate from @elbowchocolates!
• Primus ... My name is mud! And the chocolates have been opened. Thanks Mr. Elbow!
• Maquis: "This smells like poop" according to @shaftdaddy! Not a lot going on! Nose was fine but @lab5702 asked if it came in a box!
• 2005 Casilero del Diablo Cabernet/Syrah blend (Privada Reserva) ... Very good! It was heavier with more power to it ... Good stuff CM!
• 2006 Caclcu ...Cabernet Sauvignon, Carmenere, Caberner Franc blend ... CN says it smells like a fart! Funky finish oh well!
• "The more I drink the more Chicago may come out - says JW"
• 2007 Montes Alpha Syrah - Here we go! This is my favorite nose @lab5702 according to JB!
• @shaftdaddy - Good choice! Loved it!
• "Effing - A I'm having chickens in my back yard" - says GR @tastebud! "Always ask 4 forgiveness never permission" - EG
• Envero Camenere/Cabernet Blend! AS brought this bad boy to the party! Gran Reserva
- Nice fruit w/soft finish! Must b Amer. oak again $14
• 2007 Casilero del Diablo Carmenere: My entry of the evening! More of Carmenere! Love it!
• Root 1 Carmenere: Blend of Carmenere, Syrah and Cabernet ... Good and rich w/concentrated, soft tanins!
• 2006 Casa Lapostale Cuvee Alexander: Merlot/Carmerer blend ... From the great-granddaughter of the founder of Grand Marnier!
• 2007 Casilero del Diablo Merlot: Nice with a bit of fruit ... Concha y Toro done well!
• We now have meats ... And cheeses! Yumms!
• 2007 Tabali Pinot Noir Reserva Especial: Nice fruit flavors w/less spice and slight acidity $15ish ... Good value: Not sure it's available (in MO/KS?)?
• Cono Sur 2008 Pinor Noir: Soft w/ hints of spice and medium acidity. Sort of burgundian with a bit more 'umph!
• The line up for this evening! 15 bottles and no waiting! http://pic.gd/7b1750
• First Vino: 2008 Vina Penaloen Sauvignon Blanc: Grassy and good acidity! Makes the mouth water and yet I am still sweating!

Vino 101: Hosting the Perfect Wine Tasting Party !

2009-08-22T23:22:00.003-05:00

The lazy days of summer are passing us by faster than we would care to admit but alas, fall is just around the corner. With the days getting just slightly shorter and everyone’s mind turning to the tail end of the year it’s a perfect time to invite some friends over to taste some wine in a different format.

Many of us have attended wine tastings and listened to those who sound like they know what they are talking about when referring to horse saddle leather, tobacco, saw dust and vanilla on the nose followed by … you get the picture; you’ve heard them speak. Many people who taste and drink wine do know what they are talking about. That knowledge comes from continuous tasting, evaluating and recognition of what traits are found in specific varietals, regions, etc.

How can the average Joe (or Jane) accomplish this feat? Or even get a better sense of what they like vs. what they do not like and why? Host your own wine tasting event. Maybe it even becomes a monthly gathering of friends? Either way; the more you sample the more you will learn about the wines you drink.

Read my full article in the Aug/Sept Enhance Magazine @: http://bit.ly/enhance-082009!

T3 > Sweet Tequila Blues - Tasting Notes!

2009-08-21T14:18:00.008-05:00

#kcdrinkclub is their Twitter hash tag for future tasting notes - Watch the blog for more information!

• C. Elbow gelato tonight - Amazing! Get your pints only on Friday and Saturday in the summer!
• Cilantro pinnapple gelato to finish off ... And now for some cigars ...
• The final bottle: 7 Leguas - Anejo - Pre-Patron family. Wow: This is really good. C Elbow did well! Really Good! http://mypict.me/ovgO
• "I have a bottle just like this but its different" said EG
• Tastebuds are failing and worn ... 1921 Reposado Tastes great! http://mypict.me/ounF
• El Tesare ... NOT ... Oy, sorry JB but that's not for me!
• El Tesare ... Means the wolfs' penis according to JB!
• Partida Anejo ... Signed by Senior Anejo! Jack Daniels barrels ... One pass! Nice and robust ... Smooth finish ... A+ http://mypict.me/otTS
• Don Julio 1942 ... Anejo! Nice nose ... Soft, sweet and spicy nose! Nice finish! Carmel and butterscotch on the nose! http://mypict.me/otJw
• AS is using the 3-pak for cologne! Doing the Don Julio mini's ... Thanks Bruce and Margie!
• When the night calls, let Lunazul stir the wolf that lives inside you!
• 100 Anos - Blanco! Hot, Hot, Hot, Hot!
• Pesos to Dollars this would be $200/bottle!
• Elly - Cuervo 1800 Edicion Del Nuevo Milenio ... Bottle No. 77/288; Cask 102!
• Lunazul - Reposado: Best marketing on a Tequila bottle! Cedar box finish ... Not bad!
• Cuervo Black - Anejo ... Oak-barrelled! Smokeyness, and oak flavored ... Not bad at all! Way to go Levine!
• Cevice was excellent! Grat job Chris!
• So CE went to NU ...
• CE made a great marinated calamari salad with chopped onions, cilantro and some other great stuff!
• JB is telling us about "Man Tracker" ... It's a TV show: really it is!
• Taking a food break - Thanks CE and @talkalotamous for the rockin' good food!
• Nice flavor ... Soft finish ... Maple notes on the nose! And then EG told us his "cutting off the pena" story!
• Hurradura - Reposado!
• Caramel and burnt sugars on the nose ... Kind of hot on the finish ... Not bad!
• Found the olive ... Now EG's up w/ a special Cuervo Anejo aged in bourbon barrels ... Made in 99 or 00 and was gone after a year or so!
• Unsure on this one ... It's growing on me though? Flavor is good but the nose hasn't opened up yet. Nose is still very savory ...
• Tequila Oucho - Plata: First year, single estate ... Funky nose on the outset! Vintage 2008!
• Pumpkin hunting; fall; the air before a football game! Not as smooth as the first version!
• Cazadores - Reposado ... AS brought this one!
• JB is pissed now!
• Tres Generacions - Reposado ... Spicy with a hint of cedar ... AS liked it too!
• The evening of tequila has begun: CE has a crazy selection of Tequila! http://mypict.me/oqdo

T3 > Sweet Tequila Blues on 08.20.2009!

2009-08-10T21:21:00.005-05:00

So the cut, copy and paste functions are not working right now: Here is the skinny!

Tequila and lots of it: August 20, 2009 @ 6 pm! Latin-inspired music and foods and good friends!

So why "tweet" (that's what we call it) about what we are sampling for the masses. It's part dare, part challenge (especially with tequila) and part making fun of jason B. as his commentary is Tweet-worthy (Kind of like Elaine's sponge-worthy on Seinfeld).

Our group (capped around a dozen wine, spirits and beer lovers) is made up of brand managers, beer suppliers, food magazine publishers, coffee guy's (and lots of them) graphic arts folks, stay-at-home-dads, sales and marketing, wine educators and fundraising peeps ... but we all like our drinks!

Follow us if you dare; try your own and Tweet back at me! See (read) the reviews http://twitter.com/kcwineguy or http://twitter.com/eatkc! We'd love to hear from you!

Cheers,

Michael

A Culinary Adventure in/thru Chi-Town

2009-08-10T20:23:00.011-05:00

So we are watching TV, No reservations w/Anthony Bourdain to be exact, and the travel bug bites us again. We have done Chicago sooooo many times but we've never eaten our way through the windy city.

We have our own ideas about where to go and what eat (and our 1,000,000 friends have all chimed in as well). So what say you? Where should we go and what should we eat? All meals are open for discussion:

- Best breakfast joint?
- Where to go for a rockin' lunch?
- Great comfort food dinner?
- Elegance and style?

Help us make the decisions! Suggest places for us to go! Vote to the right!

Need to reach out officially? Hit us up at michael@eat-kc.com!

Here's the full list:

Hot Chocolate - http://www.hotchocolatechicago.com/
Custom House - http://www.customhouse.cc/
MK - http://mkchicago.com/index.swf
Avec – http://www.avecrestaurant.com/
Blackbird – http://www.blackbirdrestaurant.com/
Bluebird - http://bluebirdchicago.com/
Publican - http://thepublicanrestaurant.com/
Hopleaf - http://www.hopleaf.com/home.html
160 Blue - http://www.onesixtyblue.com/
N9ne - http://www.n9negroup.com/#/steakhouse/main/
Frontera Grill - http://www.fronterakitchens.com/
Fonda del Mar http://www.fondaonfullerton.com/
Salpicon - http://www.salpicon.com/
Moto - http://www.motorestaurant.com/
Alinea – http://www.alinearestaurant.com/index.html
Avenues - http://www.peninsula.com/Chicago/en/Dining/default.aspx#/Chicago/en/Dining/
Tru - http://www.trurestaurant.com/
Trotters – http://www.charlietrotters.com/restaurant/
Everest - http://www.everestrestaurant.com/
L20 - http://www.l2orestaurant.com/
Topolabambo – http://www.fronterakitchens.com/
Arun's - http://www.arunsthai.com/aruns.html
Hot Doug’s - http://www.hotdougs.com/default.htm
Kuma’s - http://www.kumascorner.com/
Piece - http://www.piecechicago.com/flash/index.html
Bin36 - http://bin36.com/index3.php
Japonais – http://www.japonaischicago.com/index2.html
North Pond - http://www.northpondrestaurant.com/
Silver Palm - http://www.yelp.com/biz/the-silver-palm-chicago
Minnies - http://www.minnies.com/obama/
Takashi - http://www.takashichicago.com/

Bluestem - Take II (the Lounge!)

2009-08-09T21:00:00.000-05:00

Took the gang to the Bluestem lounge on Saturday night and had a very good time doing so! Read about our experience @ twitter.com/kcwineguy!

T3 > Handcrafted Beers - Tasting Notes!

2009-06-26T14:39:00.009-05:00

#kc-dc is the Twitter hash tag for future tasting notes - Watch the blog for more information!

• Well here we are at 25 different beers finishing off with an oatmeal stout and Bell's Expedition Stout - What a night http://mypict.me/5KKq
• Just listened to Beat It, Thriller, and PYT ... Damn where have you gone Joe Dimaggio ...
• So the evening has digressed ... Now on to the first hand crafted brew in the US - Anchor Steam! And the smokes have appeared!
• Just finished the 17th bottle
• Semi-claus from Eggenberg Brewery in Austria ... Holy cow ... Slightly high @ 15 percent! Slightly sweet w/burnt sugars on the nose! Wow!
• OMG ... I've had way too much meat tonight and beer too!
• Wee Heavy Scottish Ale ... Yes its a wee heavey!
• And Alan has fallen back on to Schlitz!
• Southampton Saison ... We've been drinking so I got behind ... GREAT sockeye salmon from @lab5702! I added some peanut sauce!
• Half time at drink club number 3 ... Sorry for the delays in posting ... MJ is jammin by bandwidth! http://mypict.me/5Jeo
• McSoreleys Irish Black Lager ... Bringing the NYC to KC one beer at a time ... Wow!Pairwed w/@shaftdaddys hanger steak and a bit of pepper!
• According to the group ... "All of our wives are Jewish" ... We had a chat and came to a conclusion ... Even the Jews agreed!
• Skewers of beef and chicken with Asian spice with a spicy dipping sauce ... Julie rocks!
• BTW ... Its frickin' toasty on EG's patio!
• IPA No. 3 ... Bear Republic (CA) ... I like this! Good and hoppy ... Nice finish! Paired with spicy sopresetta! Way 2 go CN!
• CN brought great Italian meat from the Brookside Market ... CN rules!
• Anchor Summer Beer (San Fran) ... Not very complex but good by the pool!
• Sorry that is the Double White IPA from Southampton ... My fault EG (who is not on Twitter)
• Avery Maharaja 2x IPA ... Fruity, Beautiful women in a tight black dress according to JB ... Paired w/Southampton Doublewide soaked brats
• Boulevard Smokstack Doublewide IPA ... As good as you remember. Good floral notes and nice color ... The first of a few IPA's!
• Sweet grass ... Sierra Nevada Summerfest! A bit of bitterness on the finish! Tastes like beer! Real beer ... From California!
• And no one brought any STL beers ... The heck with them!
• Boulevard Pilsner ... "tastes like 1985 Royals baseball ... John Walthan" - Jason (@lab5702) ... Good stuff from the home town!
• Smoked salt Tbone from Amy's meats! Sells meat in lot of Jasper's parking lot (Saturday) ... Holy cow ... GR's meat rocks!
• Can I get another amen for Rogue Chocolate Stout ... Wow good stuff!
• Rogue Chocolate Stoute (Oregon) ... The darker the better! Can I get a call that it smells like Yoohoo! Tastes like it too - Deep chocolate!
• For some reason @tastebud wants his own fork ... He's so picky!
• Tommyknocker Ornery Amber: VG ... Nice and amber colored ... Easy-drinking!
• EG will be handling the meats tonight!
• TV, speakers, and sound will be working next time! Says EG!
• @shaftdaddy said he would buy more!
• Goose Island Summertime ... Light, soft finish ... Good way to start off and open up the palate! Let the games begin!
• Ommegang Belgian Ale, Rogue Chocolate Stout, Wee Heavy Scottish Ale + many others & the meats! Follow our tasting @kcwineguy on Twitter
• Goose Island Summertime ... Light, soft finish ... Good way to start off and open up the palate! Let the games begin!

'Tis the Season for Chilled Drinks: Sangria!

2009-06-10T22:49:00.005-05:00

Found this great recipe for Sangria ... Casa Levine will be serving it this weekend. Try it out and let us know what you think:

- 1 cup seedless grapes (red or black)
- 1 lemon, sliced and seeded
- 1 orange, sliced and seeded
- 2 apples, red and green, chilled cored and cut in to wedges
- 4 tablespoons of superfine sugar
- 1 cup Grand Marnier
- 2 cinnamon sticks
- 1 bottle chilled red wine (Try tempranillo and/or grenache)
- 1 bottle chilled Vino Verde (Portuguese white w/bubbles)
- 6 ounces fresh lime juice
- 2 cups chilled orange juice

Soak the fruit with sugar, Grand Marnier, and cinnamon for at least one hour. Stir in chilled wine, lime juice and orange juice. Add more sugar to taste, discard the cinnamon sticks, and serve chilled. Top it off with fresh pomegranate or figs if desired ... should make a bit more than a half gallon!

L'chaim!

T3 > Talk Taste Twitter LIVE ... 06.25 @ 700p (CST)!

2009-05-05T08:29:00.018-05:00

So you may have read about it and now it's here: Talk, Taste, Twitter LIVE. This month we are sampling hand-crafted beers and meats.

Last month I had to postpone due to a death in the family but I'm back now and ready to tweet away! Will you be following?

In April we opened with single malt scotch (or so I was told) and after sampling nine (9) versions + smoking a few cigars and chasing them with a new Southampton microbrew I had most likely been hooked on the concept of what Jason Burton (and maybe even Elly Goldstein too) had started with our little club.

So why "Tweet" (that's what we Twitter folks do) about what we were sampling? I started it as a joke because Jason made some interesting tasting comments to the group (We are a unique collection of brand managers, beer supplier management, newspaper publishers, coffee guy's/graphic arts folks, stay-at-home-dads, sales staff, wine educators and non-profit fundraising and marketing people) ... but we all like our drinks!

The evening was/is simple ... select a date, time and place and then a theme with parameters. Everyone brings their favorite or recommended version of the theme and then we drink (and eat too - Thanks to the Casa Goldstein kitchen). It's so simple even a caveman could do it!

How about you and your friends? Can you get a group together? If not, just follow along @ Forgot to mention you can follow us at http://twitter.com/kcwineguy or http://twitter.com/eatkc! (Full notes to follow on http://www.eat-kc.com/). If you can we would love to hear from you!

That's all for now ... Cheers, Salud, L'chaim, Opa and any other ethnic, religious or made up phrase you can think of to celebrate the world of spirits!

Michael

Alaska Wine Cruise - Sign Up Now!

2008-10-15T13:37:00.016-05:00

What are you doing from May 24, 2009 through May 31, 2009?

How about taking a cruise to the great northwest beginning in Seattle ... cruising throughout the Alaskan coastline and exploring some stellar cities ... back through Victoria and then finish up in Seattle? What if you could add some private wine tasting experiences to your adventure with knowledgable guides to assist you and your friends?

It's possible if you join local wine enthusiast and caterer Michael Levine (of eat - entertaining & training) and Global Connections Travel as we host the:

Alaskan Explorer Wine Tasting Cruise
May 24 - 31, 2009 departing from Seattle, WA
Holland America's ms Westerdam

Seven unforgettable days plus wine tasting experiences you will not forget! Ports of call include Seattle (Great Washington wines made nearby), Glacier Bay Scenic Cruising, Juneau, Sitka and Ketchikan, Alaska as well as the Victoria coast!

Rates begin at $564/per person w/double occupancy and are sure to fill up very quickly!

Click here for a details on the msWesterdam and the itinerary!

Click here for the local group being organized for this trip!

For more info on the trip and/or to make reservations please contact:

Gloria Cherafat @ 913.498.0960 or at gcherafat@gcitravel.net

Be sure to tell the agent you found this trip on KC Wine Buzz.com

This just in ...

2008-10-10T14:11:00.007-05:00

Most of my day (besides working) is spent dealing with countless emails, requests, voice mails, paperwork, etc. Sometimes you come across a brief note or a forwarded thought from a friend that makes sense to include in my ramblings on KC Wine Buzz:

"If you had purchased $1,000 of shares in Delta Airlines one year ago, you will have $49.00 today. If you had purchased $1,000 of shares in AIG one year ago, you will have $33.00 today. If you had purchased $1,000 of shares in Lehman Brothers one year ago, you will have $0.00 today. But, if you had purchased $1,000 worth of beer one year ago, drank all the beer, then turned in the aluminum cans for recycling refund, you will have received $214.00. Based on the above, the best current investment plan is to drink heavily & recycle. It is called the 401-Keg.

A recent study found that the average American walks about 900 miles a year. Another study found that Americans drink, on average, 22 gallons of alcohol a year. That means that, on average, Americans get about 41 miles to the gallon!

Makes you proud to be an American!"

From the mother-in-law of a friend of my wife (I will include her name once I get permission)

In these troubling times we offer you beer and wine to make your life better (Remember: people drink in good times but they drink more in bad times). Have a great weekend and, if you are going to imbibe, please do it safely and with a designated driver!

BTW, stay tuned to this blog for exciting news on a special wine tasting cruise to Alaska with someone you know!

Cheers,

Michael

Certified Sommelier, Sommelier or just a plain old knowledgable wine guy?

2008-07-01T12:02:00.008-05:00

Recent events and conversations have caused me to revive this entry from about a year ago regarding titles of staff at wine shops, restaurants, hotels, etc. I had a vey intereting chat with two guests last week who asked me a very interesting question:

"So, you seem to know lots about wine, are you a Sommelier?" The quick (and correct answer) is no, I am not (but thanks for asking!)

The question was generated after discussing my wine knowledge and backgroud as well as seeing my completiton certificate from the Court of Master Sommeliers Introductory Sommelier Course (More on that amazing two-day lecture, class & test later)

REPRINTED FROM 1.7.2007 (With permissision from me; the author)

Oh how many wine shops and restaurants throw these terms around to make you feel like you are in the presence of greatness! It has often been a confusing enough industry knowing a Barolo from a Brunello or a Barbaresco but to then ask a guest to take your word for it that you know about something as vast as wine is on a whole different level.

First, let me tell you where I fall in to the options: "Knowledgeable Wine Guy"

I know what I know and I certainly know there is much more to learn to be where I want to be. Having said that, my goal is to take the Level II Certified Exam (sponsored by the Court of Master Sommeliers) next Spring in KC. The intro class that I attended and (thakfully) passed in May was an intensive two-day class designed to "get you started in the Sommelier process" as well as provide a personal gauge as to where you might want to go with all this wine information pulsing through your head. There are still two other levels after the certified exam one can "master" (pun intended) leading up to the prestigious Master Sommelier Diploma. We will see where this journey takes me! As for the other options:

- Sommelier: A sommelier (pronounced /suh-mal-'yAy), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all facets of wine service. The role is more specialized and informed than that of a wine waiter. Their principal work is in the area of wine procurement, storage, and cellar rotation. They are also responsible for the development of wine lists and are responsible overall for the delivery of wine service and training for the other restaurant/hotel staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.

In modern times, a sommelier's role is considered much broader than working only with the wines, and must encompass all aspects of the service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral-waters and tobaccos. Some restaurants will employ a sommelier for the water, one for the whiskies, one for the cigars and so on. (Full text can be found at: http://en.wikipedia.org/wiki/Sommelier)

My experience has been good and bad with this title as many Sommeliers have been trained and certified and many have not ... Let's hope those that use the term understand its meaning and can not only talk the talk but also walk the walk! Just because you eel you know something does not give you permission to call yourself an expert (insert your personal experience with a foolish wine dude or dudette here).

- Certified Sommelier: Very simple; certified means you have been trained and successfully completed a course though the Court of Master Sommeliers or the International Sommelier Guild. Those folks are certified Sommeliers whose duties are outlined above!

- Knowledgeable Wine Guy/Gal: There are many of us out there ... It has been a profession, a passion ... and a way to always challenge us! For some, the quest is always there. Learning is a non-stop activity in this industry with trade magazines, newsletters, reference books, and of course learning from our guests. Not a day goes by that we do not get something new from those who frequent our shop. The hard part is always keeping up with the latest techniques, labels, grapes, blends, laws, etc.

For many of us, it is our job and we do the best we can! We are not just clerks at the register (nothing against those folks as they work just as hrd as anyone). My background is first an avid wine lover followed now by a wine professional. This is (for the most part) my third wine career as in my younger days I was a waiter at some fine (and some not-so-fine) restaurants in Omaha, NE. Following my (our) move to KC, my wife and I began a small-scale catering company out of our home. These events led us to learn more and more about wine and allowed us a rationale for getting some real wine education when we could. Wine dinners and educational classes were always in demand so we needed to be on top of all things wine that we could. A trip to Napa Valley followed by a trip to Italy certainly helps expand your knowledge and in our case gave us the bug to do what we love in a retail environment (i.e. own a wine shop).

And finally, "None of the above:" Everyone has entered a liquor store and seen the register clerks reading comics or staring in to space but finding wine folks is a very tough chore when Budweiser and Jack Daniels are the core products of the establishment. Some places in town do have a staff member or two that can assist as they know there products. If you find you are getting a consistent response (or lack there of) at your liquor store, try a wine shop where you will (most likely) find wine folks!

Not to sound like an ad but @ eat - entertaining & training we are wine people, who drink wine, talk about wine, buy wine and generally love wine! Nothing would please me more than spend an evening with my friends and family sharing great bottles, cheeses and wonderful company! At our shop, we make our staff drink and taste new wines all of the time (I know; rough job, where do I apply)! A wise man once told me that if you do not know (or are just unsure about) wine then you need to know a good wine shop ... Trust those who recommend based on your tastes and your needs vs. a case-stacked pile on the end of a 50-foot aisle of wine grouped by country and price (that's another Blog in itself for another day). We taste EVERY botle before it comes in to our shop so we can reccomend from experience vs. suggesting from a list of discounted or sale wines that need to move out of the store.

Remember, whomever you work with that you need to rely on your own taste buds as they will typically show you the way to what you like. Give the wine shop folks some information on what you like to drink and let them reccomend based on yor needs/wants. Don't be afrad to try new things as that is truly how we learn to expand our palates and our minds!

I hope this rant gave you a bit of clarity in to the levels of devotion in the wine industry ... for some it is just a job ... for the rest of us it is a profession (and an adventure)!

Have a great day, be safe this weekend and be sure to Drink Vino!

Michael

We have some Australian Shiraz to sell ...

2008-05-23T11:18:00.004-05:00

After doing some quick math and realizing the walls and shelves are looking more like what I like vs. what I need to sell (I do this exercise twice a year – It sucks but is necessary and the results are usually better for the guests; both in price and in selection).

So, after a quick check of the Aussies, here is what we have to offer you today:

- 2006 Earthworks Shiraz ($17): The 2006 Shiraz saw an identical regimen of tank and barrel. Purple-colored, it exhibits aromas of smoke, sausage, bacon, and blueberry which jumps from the glass. Medium-bodied, ripe, and sweet with no hard edges, this superb value can be enjoyed over the next 4-6 years (90 points in WA).
- 2005 Langmeil Three Gardens ($20): The 2006 Shiraz (44%) – Grenache (35%) – Mourvedre (21%) “Three Gardens” was aged for 12 months in seasoned French and American oak. It offers a lovely perfume of cedar, tobacco, plums, and black cherry. Medium-bodied, the wines has ample spicy blue and black fruit flavors but narrows slightly in the finish. Drink it over the next 6-8 years (90 points in WA).
- 2005 Craneford Quartet ($35): The proprietary Bordeaux blend of 50% Cabernet Sauvignon, 40% Merlot, and 2% Cabernet Franc as well as 8% Shiraz, the 2005 Quartet, is a brilliantly crafted effort revealing flamboyant aromatics of lavender, black currants, cedar, licorice, and roasted meats. It is a juicy, medium to full-bodied red with loads of sweet tannin, glycerin, and length. Drink it over the next 10-12 years (91 points in WA).
- 2005 Elderton Nurioopta/Barossa Valley Shiraz ($35): The 2005 Shiraz “Nurioopta” is purple/black with a brooding nose of smoke, tar, licorice, blueberry, and blackberry liqueur. Full-bodied and voluptuous, it is dense and concentrated, with gobs of spicy black fruit flavors. It will evolve for 3-5 years and drink well through 2020 (94 points in WA).
- 2006 John Duval Plexus ($50): The 2006 vintage of Plexus is an intricately structured blend comprised of rich and vibrant fruit from Barossa Valley’s old, low yielding vines. A true reflection of Barossa’s soil and climate, Plexus expresses a fragrant, aromatic nose of red fruits and subtle oak. On the palate, red and dark, black fruit combine with layers of spice. Intense and elegant, Plexus demonstrates ripe, fine tannins, an impressive concentration, and a seamless balance. Traditional winemaking practices and 15 months in French oak barriques will ensure the age worthiness of this fourth release. Enjoy the 2006 vintage now or cellar it for 8-10 years to garner additional complexity (Unrated, yet past vintages have averaged in the low to mid-90s).
- 2006 John Duval Entity ($50): The 2006 vintage of Entity is an intricately structured wine comprised of rich and vibrant Shiraz fruit. Entity displays youthful blackberry, blueberry and savory French oak aromas. Entity’s palate is rich and generous, with concentrated dark fruit and fine, ripe tannins. The finish is elegant and carries through with excellent fruit intensity. Traditional winemaking practices and 17 months in French oak barriques will ensure the age worthiness of this third release. Enjoy the 2006 vintage now or cellar it for 10 years to garner additional complexity (Unrated, yet past vintages have averaged in the low to mid-90s).
- 2002 Elderton Ode to Lorraine ($51): An impressive blend of 68% Cabernet Sauvignon, 25% Shiraz, and 7% Merlot, the 2002 Ode to Lorraine possesses an extroverted bouquet of red and black fruits, pepper, licorice, cedar, and sweet, toasty new oak. Full-bodied, heady, and rich, it appears to have been made for the quintessential hedonist. It should continue to drink well for 6-7 years (92 points in WA).
- 2006 Mitolo G.A.M ($55): The 2006 Shiraz “G.A.M.” (the initials of the Mitolo children) was aged in French and American oak, 60% new. Opaque purple in color, it has an aromatic array of roasted coffee, violets, lavender, pepper, Asian spices, blueberry, and blackberry liqueur. In the mouth it is velvety-textured, deep, concentrated, opulent, and altogether hedonistic. It will evolve for 5-7 years and drink well through 2026 (95 points in WA).
- 2006 Ben Glaetzer Anaperenna ($70): The 2006 Shiraz (75%) – Cabernet Sauvignon (25%) “Anaperenna” is the wine formerly known as Godolphin, the change resulting from a trademark dispute. It was aged for 15 months in new French and American oak. Opaque purple, it offers a sensational bouquet of pain grille, scorched earth, meat, game, blueberry, and black currants. This is followed by a surprisingly elegant yet powerful, structured wine with gobs of spicy fruit, ripe tannins, and a plush texture. The long, 60-second finish is succulent and sweet. Give this classy wine 4-6 years in the cellar and enjoy it through 2030. Hats off to Ben Glaetzer for producing an extraordinary portfolio (94 to 97 points in WA).
- 2006 Ben Glaetzer Amon-Ra ($90): Amon-Ra has become one of Australia’s icon wines. Made from 100% Shiraz sourced from vineyards ranging in age from 80-120 years and with microscopic yields of 0.5 tons per acre, the 2006 Amon-Ra was aged for 15 months in new French and American oak. The wine is a thick, glass-coating, purple/black in color. The aromas cover a wide range of scents including smoke, vanilla, pepper, Asian spices, coconut, espresso, blueberry, and chocolate. Thick, rich, layered, and complete, this monumental wine offers extraordinary intensity and length. It requires 10-15 years to fully evolve and should easily last through 2040. Hats off to Ben Glaetzer for producing an extraordinary portfolio (97 to 100 points in WA).
- 2004 Elderton Command ($100): The 2004 Shiraz “Command” comes from a single block of 104-year-old vines. It was aged in 100% new oak puncheons (400 liter barrels). Opaque purple-colored, this Shiraz has fabulous aromatics of smoke, melted tar, licorice, espresso, game, and blueberry compote. Layered but tight, this full-bodied wine is thick, rich, and totally hedonistic. The finish lasts for 60 seconds. However, be warned. This monumental Shiraz needs 10-15 years to fully unfold. It will provide pleasure through 2035 (98 points in WA).

There you have it … lots of Aussie winners needing homes.

Cheers,

Michael

Now Arriving: 2006 Gambal Burgundy!

2008-05-20T12:51:00.006-05:00

A few of you know my obsession with Alex Gambal and his amazing collection of French Burgundy. Last year, we attempted to use his Bourgogne Rouge in our wine club: BIG MISTAKE as the response was overwhelming but the wines were not to be found (the guy only makes about 200 cases of each style to begin with).

So here we are in 2008 with the release of the 2006 vintage and, dare I say, I am as impressed if not more with the finished products.

The negociant house of Alex Gambal was first started in July 1997. During Gambal’s trip to Burgundy in the 1990’s, he fell in love with the region and its wines. In an instant he decided to move from his hometown of Boston to Burgundy, France. He enrolled in Oenological School in Beaune and six years later, he found his rhythm. Alex produces an assortment of both red and white labels from all parts of Burgundy; he pays careful attention to produce wines true to their terroir.

According to Gambal’s Web site:

Wines
We make all our wines in an artisanal manner in small lots by hand. We bottle by gravity without fining or filtering our reds and only lightly fining our whites. We make approximately 60% white and 40% red. Vintage 2005 we produced about 45,000 bottles of wine. Our objectives are to produce no more than 60,000 bottles a year, in order to maintain a high level of quality, to preserve our mission, and remain humble and respectful of the land. Appellation Alex Gambal wines are produced from grapes (Pinot Noir and Chardonnay) grown in the Cote d’Or (Cote de Beaune and Cote de Nuits).

Our grapes are from small lots with low yields and high concentration. We work closely with the vineyard growers to ensure we receive the best grapes possible. Every great wine starts from the best grapes grown. Year over year we produce wine from the same parcels by having long standing contracts and good relations with the wine growers. Some of the appellations we produce wine from each year are: Chassagne Montrachet, St. Aubin, Meursault, Corton Charlemagne, Puligny Montrachet, Chambolle Musigny, Vosne Romanee, Volnay and Clos Vougeot.

Terroir
Terroir is a concept in every region of France that distinguishes the food and wine of that region. In the Cote d’Or possibly the most important element for growing good Pinot Noir and Chardonnay grapes is the soil and its exposition. Every vineyard has variations in the soil composition. The three principle components that exist are: Limestone (Calcaire), Clay (Argile) and Sand (Silice). The different flavors significant in a wine are generally affected by these principle components and the microclimates.

2006 Vintage Notes
You have all heard me repeatedly talk about how I learn something new each year and this year it has been the magic of Elevage of our wines in barrel. The 06s, both red and white, have a wonderful power and center that makes them very attractive. They are fruity, rich, never heavy, and simply delicious to drink. These wines will probably not close up too much after bottling and will give great near to even long term pleasure.

Back to me talking about wine (vs. Alex) … here is what we are working with:

- 2006 Bourgogne Blanc ($28): More concentrated on the nose, mainly showing some melon character. This medium bodied wine shows nice acidity and a good burst of concentration in the mid-palate. Only about 10% new oak, but you still get some of the flavor in the finish. A well-made Bourgogne (Chardonnay).
- 2006 Chassagne-Montrachet ($66): The nose is bright and forward with a faintly estery background. Ripe, nice texture but backed by very good acidity that helps to keep the finish lingering. 25-30% new oak and a good buy.

- 2006 Bourgogne Rouge ($30): There is some Pommard fruit but this is mainly from Volnay. Medium color with lovely dried red fruit on the nose - cranberry and red currant. Pleasing and nicely expanding in the mouth. Nice clean and fresh with a good finish. A highly recommended Bourgogne (Pinot Noir).
- 2006 Chambolle Musigny ($66): Red fruits dominate a wide and quite fine nose. There is sweetness, slightly forward acidity and a good and very persistent flavor that’s finally bounded by a faint edge of tannin. A nice wine that shows none of its 25% new oak. Only 100 cases of this wine were made!
- 2006 Vosne-Romanee ($75): The nose is a little tight, but it’s wide and shows the spice. More depth and dimension versus the Savigny. It’s not stunningly long, but it’s very tasty and ‘correct’.

* Some tasting notes reprinted from Burgundy-Report.com (A great Burgundy resource)

Stop by and grab a bottle or three before they are all gone!

Cheers!

Michael

Cooked!

2008-04-12T15:09:00.007-05:00

So many bad things can happen to good wine! Many common wine flaws are clearly defined and fairly easy to learn to recognize. Wine judges learn to identify flaws as an aid to scoring wines in competition. Many wine enthusiasts pick them up quickly, as a hobby interest and a guide to identifying and discussing wine problems. A few examples:

• Cork taint: A moldy, musty stench reminiscent of wet cardboard or a damp basement, often with an overtone of chlorine bleach, identifies wine afflicted by a faulty natural cork.
• Oxidized: The familiar walnutty aroma of inexpensive Sherry signals a wine exposed to oxygen over time in the bottle or through a faulty cork or stopper. The geek-speak term "Maderized" is nearly synonymous, although as an exercise in wine pedantry, it's possible to draw a line between "oxidized" by air exposure and "maderized" by exposure to air and heat.
• Wild yeast: Earthy, "barnyard" aromas ranging from sweaty leather horse saddles to barnyards piled high with manure - often accompanied by a twangy acidic finish - usually denote contamination by wild yeast strains with names like brettanomyces ("brett") and dekkera.
• Volatile acidity: The bacterium acetobacter, afflicting carelessly made wines, can yield a range of "high-toned" aromas ranging from a whiff of furniture polish to a salad-dressing jolt of vinegar.
• Sulfur: A range of sulfur compounds (not to be confused with sulfites used as a natural preservative) can cause a variety of aroma faults in wine from "burnt match" to offensively stinky smells of overcooked cabbage, sauerkraut or swamp gas.

One of the most widely discussed wine faults, though, doesn't submit easily to dictionary-style definition. Today, following up on an extended conversation in our Wine Lover's Discussion Group, let's tighten our focus on "cooked" wine, a common problem that lacks a clear description.
Not literally "cooked" on a stove top, this term refers to a wine purportedly damaged by exposure to excessive heat - or, increasingly, exposed to any heat above the traditional 55F/13C temperature of underground cellars - during shipment or storage.

This term is a relative newcomer to the world of wine evaluation. Wine encyclopedias and other reference books from as recently as the 1970s don't list it, at least not separately from oxidation and maderization. It rarely if ever comes up in wine judging in Europe (perhaps because these competitions usually feature new wines sent directly from storage at the winery). But dip into online wine forums or attend gatherings of wine enthusiasts, and it surely won't be long before you encounter an expert spitting out wine and declaring it "cooked."

Getting those experts to agree on exactly what constitutes "cooked" and how to identify it, however, is a much stickier wicket.

Why did a long-term non-issue so quickly bubble to the top of wine lovers' worry lists? I see a combination of two factors: First, a few strong wine importers - most notably Berkeley's irrepressible Kermit Lynch - made a virtue out of shipping their wines under carefully controlled conditions ... and pointing out that their competitors do not. Second, a significant increase of wine collecting and investment - as opposed to mere wine drinking - altered priorities among new wine enthusiasts.

Amid a growing received wisdom that exposure to heat in shipment or storage compromises the potential longevity of ageworthy wines, collectors began paying attention to the provenance of their wines - and, soon enough, worrying about the storage status of all their wines.
But what exactly does a "cooked" wine taste like? Frankly, you can ask five experts and get five answers. Based largely on personal, anecdotal experience, some cite "overripe fruit" "pruney fruit" or even "stewed fruit" as a dead giveaway. Others look for the telltale nutty but stale Sherry-like scent that betrays oxidation. Collectors, who rarely drink their treasures young, focus on the longer term: Overheat a wine, they fret, and it will "fall apart" in the cellar, losing its fruit while an undamaged wine would be maturing toward mellow complexity, the damage revealing to the collector's dismay only after years of storage.

Although the science behind this theory is less than clear, I'm inclined toward the latter view. Back in the summer of 2001, I conducted some casual tests deliberately "cooking" a bottle of modest Cabernet in a closed car on a searing summer day. Tasted later in a "blind" pairing with an identical but un-damaged bottle, the heated wine was actually more immediately appealing, showing more forward fruit and softness. The effect resembled "flash pasteurization," a sleazy treatment given some industrial-type commercial wines to bring up their fruit. It doesn't seem surprising to me that a wine so treated - not unlike an athlete overdosing on steroids - would give up its longevity in exchange for a youthful burst of power.

Still, when I taste a wine and find it either forwardly fruity or hinting at Sherry, I can't say that "cooked" is the first explanation that comes to my mind. "Cooked" is often used generically for "damaged" in cases where it's not really possible to be more specific.

I do believe that long-term exposure to warmth compromises longevity, but I'm not persuaded that cooking confers a short-term "stewed" or other character that can be consistently picked out with the level of confidence that wine judges bring to cork taint, volatile acidity or wild yeast contamination.

At the end of the day, though, I see no reason to alter my conclusion in the 2001 article: It simply makes sense to take care of your wine and keep it cool ... and that goes double if you're talking about an expensive, ageworthy wine that you intend to keep for a long time.

At the same time, the reassuring lesson is that, even if you make a mistake and let your wine get overheated - or if the power to your cellar goes off for a few hours on a hot, summer day - you needn't assume that it's ruined and can't still be enjoyed.

- Reprinted, with permission, from Robin Garr, WineLoversPage.com!

If you want to be part of those "in the know" you can subscribe to her newsletter, The 30 Second Wine Advisor, at http://www.wineloverspage.com/wineadvisor/!

Back Room Beasts

2008-03-23T21:05:00.007-05:00

Some folks stopped by this week (people who have been coming to our shop since we opened) and commented on the fact that we never highlight the wines that we sample in the “back room” or display behind the counter. While I might disagree with the notion of “never” I do believe you can “never” showcase a great wine too much.

To make the masses happy here are some of our “Back Room Beasts:”

· 2005 Viader DARE Cabernet Sauvignon (Napa Valley): The DARE emits concentrated aromas of ripe black cherry, dark currant, cassis, tobacco and cedar notes with faint hints of caramel. On the mid-palate, the vibrant tannins and well-integrated oak flavors give the impression that the wine is lightly dancing over one’s taste buds. Firm tannins grace the finish (Unrated) ... $40

· 2003 Domaine Monperituis Chateauneuf-du-Pape AOC (French Grenache/Syrah/Mourvedre): Racy, with lots of red currant and raspberry fruit stitched with tangy mineral, grilled herb and subtle spice notes. There’s a nice feel through the lengthy finish. Drink now through 2017 (90 points in WS) ... $40

· 2000 Cennatoio Rosso Fiorentino IGT (Italian Cabernet Sauvignon): A good amount of blackberry and dark chocolate character with an underlying coffee flavor. Full-bodied, with chewy tannins and a medium finish. Slightly austere new wood but should come around (Unrated) ... $45

· 2003 Lorenzo Begali Amarone della Valpolicella Classico DOC (Italian Corvina/Molinara/Rodinella): Sturdy and young, with fresh red fruit, floral character on the nose and a good dose of spicy oak. Full-bodied, with fine tannins and a firm finish. Only 1,000 cases made (90 points in WS)... $50

· 2006 John Duval Plexus (Australian Grenache/Shiraz/Mourvedre): On the palate, red and dark, black fruit combine with layers of spice. Intense and elegant, Plexus demonstrates ripe, fine tannins, an impressive concentration, and a seamless balance. Good for 8 to 10 years. (Unrated and hot) ... $50

· 2001 Marchesi di Barolo DOCG (Italian Nebbiolo): Aromas of dried meat and ripe fruit follow through to a full-bodied palate, with a peppery, light raisin flavor. Chewy yet ripe tannins. It goes on for a long time on the palate (91 points in WS) ... $50

· 2006 John Duval Entity (Australian Shiraz): Entity’s palate is rich and generous, with concentrated dark fruit and fine, ripe tannins. The finish is elegant and carries through with excellent fruit intensity. Enjoy it now or cellar it for 10 years (Unrated and hot) ... $50

· 2006 Mitolo G.A.M (Australian Shiraz): It has an aromatic array of roasted coffee, violets, lavender, pepper, Asian spices, blueberry, and blackberry liqueur. In the mouth it is velvety-textured, deep, concentrated, opulent, and altogether hedonistic. It will evolve for 5 to 7 years and drink well through 2026 (95 points in WA) ... $55

· 2001 Paitin Sori Paitin Barbaresco DOCG (Italian Nebbiolo): This is a sumptuous, modern-styled Barbaresco with a complex and intriguing nose of crushed raspberries and sweet spices. On the palate the wine is packed with lush fruit, minerals, and tar, closing with an attractive balsamic note (91 points in WA) ... $55/bottle or $105/Magnum

· 2005 Lail Vineyards Blueprint (Napa Valley Meritage): The wine reveals dark notes of blackberries intermixed with vanilla, cacao and coconuts. In the mouth it is round with a pure attack and good balance finishing with well-integrated sweet tannins (Unrated) ... $55

· 2005 Long Shadows Saggi (Washington Sangiovese, Cabernet & Syrah): This Washington Super Tuscan offers delicate fig and baking spice aromas. Bright red fruit and dark cherries enhance the balanced structure. The long finish concentrated with a hint of pomegranate (Unrated) ... $57

· 2000 Cennatoio Etrusco IGT (Italian Sangiovese): The Etrusco uses a healthy amount of the property’s best Sangiovese, and it offers penetrating aromas of red currant fruit, resin, rosemary, and vanilla, a firm but fine-grained texture, and important length and continuity. Drink: Now through 2018 (90 points in WA) ... $60

· 2006 Daniel Schuster Omihi Selection (New Zealand Pinot Noir): Deeply colored, full bodied Pinot with complex, dark berry fruit aromas, and gamey/ spicy flavors in a long finish. The firm tannic structure will ensure continuing development of greater flavor richness for 5 to 7 years from vintage date (Unrated and very limited) ... $60/bottle or $225/Magnum (We received 2 of the 20 limited edition magnums for the US allocation. Each in a wooden box!)

· 2004 Ernie Els Cirrus (South African Syrah): Rich and dark, with lots of blackberry, espresso and mineral flavors and a long, velvety finish. Showy, but balanced and pure. Only 500 cases made in partnership with Silver Oak (91 points in WS) ... $64

· 2004 Long Shadows Pedestal (Washington Merlot): Opaque purple in color, it offers a classic perfume of pain grille, spice box, black cherry, and blackberry from Michel Rolland. It’s followed by a rich, intensely flavored wine with depth, concentration, and length (94 points in WA) ... $65

· 2004 Chateau Pontet-Canet AOC Grand Cru (French Cabernet/Merlot): Shows beautiful aromas of crushed berries and currant, with hints of mineral. Full-bodied, with lovely currant, licorice and mint. Long and caressing (93 points in WS and #34 out of the Top 100) ... $70

· 2001 Le Gode Brunello di Montalcino DOCG (Italian Sangiovese): Very pretty blackberry, violet and light vanilla aromas follow through to a full-bodied palate, with fine tannins and a fresh finish. Only 500 cases made (91 points in WS) ... $70

· 2001 Poggio Antico Brunello di Montalcino DOCG (Italian Sangiovese): It presents a very dark color along with more classic profile in its expressive nose and nuances of tobacco, sweet cherries, tar and minerals. Drink from 2009 to 2021 (92 points in WA) ... $75

· 2001 Cennatoio Archibaldo IGT(Italian Sangiovese/Cabernet Sauvignon): Blackish in tonality, weighty and mineral on its expansive nose and ample palate and endowed with a full load of peppery and tobacco-laced black fruit flavors on its long, firm finish through 2018 (92 points in WA) ... $75

· 2001 Colombini Brunello di Montalcino Riserva DOCG (Italian Sangiovese): Loads of raspberry, toasty oak and tar on the nose lead to a full-bodied palate that’s chunky and impressive, with lots of everything. A big, powerful wine. Best after 2010. 1,000 cases made (94 points in WS) ... $85

· 1999 Rocche dei Manzoni Vigna d’la Roul Barolo DOCG (Italian Nebbiolo): It opens with a delicate, expressive nose with nuances of flowers, spices, smoke and earth. It is rich and dense on the palate, where it offers super-ripe fruit and notable concentration, with outstanding length and overall balance. Drink over the next 25 to 30 years (92 points in WA) ... $85

· 2000 Rocche dei Manzoni Vigna d’la Roul Barolo DOCG (Italian Nebbiolo): It presents chocolate, caramel, and nutmeg sensations in a muscular, structured format of good intensity and important continuity. Drinks well through 2018 (92 points in WA) ... $85

· 2001 Rocche dei Manzoni Vigna d’la Roul Barolo DOCG (Italian Nebbiolo): It reveals phenomenal balance in its layers of dark cherries, violets, tar, new leather, sweet toasted oak and mentholated, balsamic overtones that develop in the glass. Drink 2013 - 2026 (95 points in WA) ... $85

· 2006 Glaetzer Amon-Ra (Australian) Shiraz: The wine is a thick, glass-coating, purple/black in color. The aromas cover a wide range of scents including smoke, vanilla, pepper, Asian spices, espresso, blueberry, and chocolate (97 to 100 points in WA) ... $90

· 2004 Seavey Cabernet Sauvignon (Napa Valley): Full-bodied and powerful with velvety tannin, fabulous intensity, and stunning aromas of smoked herbs, charcoal, chocolate, creme de cassis; it’s a rich, voluptuously textured wine (94 points in WA) ... $90

· 2004 Phillipe Melka Metisse (Napa Valley Meritage): Seductive with hints of violet, vanilla and dried herbs. A Bordeaux styled wine exhibiting pure elegance, fabulous dark fruit, an attractive freshness as well as intensity. It is luscious, rich, and opulent. Gorgeously integrated acidity, alcohol and sweet tannins. Decanting highly recommended (Unrated) ... $100

· 1999 Poggio Antico Brunello di Montalcino Riserva DOCG (Italian Sangiovese Grosso): Aromatic and fruity, with hints of flowers and perfume. Very generous. Full-bodied, with silky and caressing tannins and a long, long finish (95 points in WS) ... $135

· 2004 Pahlmeyer Red (Napa Valley Meritage): Well-focused on a rich, vibrant core of ripe blackberry and wild berry fruit. Elegant, balanced, well-structured, ending with a long, complex finish that’s trim and tight. Best 2009 through 2015 (93 points in WS) ... $135

· 2000 Pianpolverre Soprano Barolo Riserva (Italian Nebbiolo): Dark ruby in color, with intense aromas of ripe plum, coffee, cedar and cigar box. Full-bodied, with glorious dried fruits, vanilla and coffee on the palate. Chewy and rich on the finish. Layered and generous. Ultra rich and beautiful. Hard not to drink now. Best after 2009 - Only 800+ cases produced (95 points in WS) ... $160

· 2005 Chateau Teyssier Le Dome AOC Grand Cru (French Merlot/Cabernet Franc): Exhibits notes of blueberries, raspberries, menthol, and graphite along with terrific fruit, medium body, superb palate penetration, good acidity, and ripe tannin (94 points in WA) ... $250 (NFD)

· 2003 Bond (Harlan Estate) Vecina Cabernet Sauvignon (Napa Valley): Deep and brooding, the aromas bring to mind a walk through a forest. Now a whiff of bay laurel, then pine cone and rich, mulchy humus, and hovering over all are ripe blackberries and oodles of caramelized new oak. This one should live for many years - EXTREMELY LIMITED (96 points in WE) ... $260 (NFD)

· 2004 Bryant Family Estate Cabernet Sauvignon (Napa Valley): The 2004 exhibits a deep opaque purple color as well as a big, blackberry and floral-scented perfume offering notes of Creme de Cassis, spice box, & licorice. Beautifully opulent, full-bodied, and forward, it should drink well now, yet age through 2021 - EXTREMELY LIMITED (95 points in WA) ... $500 (NFD)

These wines are all great in their own special way but are not for everyone … just because they received a great review/score or their price points are at a certain level does not mean you will like them. Read about the tasting notes, ask questions, study the vintages or, at the very least, as us about these unique bottles … that’s our job! We do the research and you get the enjoyment (now or 20 years from now). They are all in limited supply so if you are interested, act now!

As a special thank you we are offering you 10% off any of these bottles (Except those marked NFD) through the end of the month by just mentioning this blog entry!

Happy drinking and/or happy collecting!

Michael

(Not to say we told you so but: The new wines from John Duval have met with rave reviews from our staff and our guests. These gems were highlighted last spring and we ended up selling more of the 2005 Entity and Plexus than any other retailer in Kansas City. In September, the reviews were released and, not that we rely on or wait for someone else to confirm our choices but WS and WA validated our reccomenations with 91+ point scores. By the time they did this, we were almost sold out of both versions. Please don't make the sme mistake so many made last time. We have the 2006 versions and we'll be one of the few shops to get the eserve Entity laster this month or early next Month)

Join me in The Century Club!

2008-02-18T19:56:00.004-06:00

About four years ago when I had this strange thought of owning my own wine shop I came across a unique poster on the Internet. Wine information, grape varietals, tasting notes, ‘also known as’ names, size/weight/acidity of each grape … this could have been the The Wine Bible (oops, already have a book with that name in stock) so let’s call it the wine grape varietal table and display it as if we were looking at the periodic table of elements: What a great idea!

Being a sucker for kitschy marketing I grabbed one and had it framed … as the wine shop concept came to fruition I figured why not hang it on the wall near our tasting table (Another good idea)! Of course, when you have a stellar set of guests who frequent your shop you are eventually going to get the question: ‘how can I get one of those for myself?’ So I contact the Delong’s and asked that very question – They were more than pleased to help us out and get them in the shop for the same price as they sold them on the Internet (Click here to order yours).

So that’s how the poster got in to our shop and how we came to be one of the very few local retailers of such a creative idea.

Now the hard part – How to join The Century Club?

The Century Club is a select group of oenophile’s that have actually allowed themselves the opportunity to try wines other than Riesling, Pinot Gris, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot and Cabernet (Sure there are lot of you out there but how many of you dare to join ‘The Club?’). So I figured: I try lots of wines each week; some I like and some I do not; some that are way overpriced for the juice and some that we cannot live without (even if my competitor has them up or down the street). How many have I really tried (that’s another entry on being a wine guy)? It is safe to say we try lots of wines each week! But The Century Club; now there is a way to actually expand my horizons and see what I have sampled; why and when. So I gave it a shot.

I downloaded the list in the spring of 2006 and began my journey. Here are a few snippets of the adventure leading to the completion of sampling 100 different varietals:

- Hondarribi Zuri (Thanks to Bernie Lee/Premier Cru for this one) – Never heard of it, let alone tried it until one of my wine reps. brought a bottle of white (Zuri vs. Beltza – Red) by the shop. What a pleasant surprise on smelling and sipping this Dr. Suess-sounding grape! Think Vino Verde meets Vouvray – great with lighter foods, fish and salads. Traditionally, a Spanish varietal (I cannot find it from anywhere but the Basque region of Spain). Not a ton of producers make this wine (at least sold in Missouri) so you may have to look long and hard for your next bottle!
- Refosco (Thanks to a guest from St. Joseph for asking about this one!) Tried it once … never really carried any in the store but maybe someday when the Euro comes back to an appropriate exchange rate with the dollar. Italian varietal with some decent potential.
- Norton ... Ahhhh … Missouri. Could this be the State Grape? I have had many, maybe too many but every once in a while you get a winner. Try Adam Puchta and Jowler Creeks’ Nort!
- Corvina (Thanks to a pretty winemaker from Italy) Typically found in a Valpolicella or Amarone from Italy (I haven’t seen it anywhere else). As you know my affinity for great Italians (their wines too!)
- Tinta Roriz (Thanks to the Portuguese) Maybe it’s just my love of Europeans (and their wines too) that led me to bring in some Portuguese wines. We still have our same 2001 Douro and it continues to drink like a champ!
- Sylvaner (Thanks to Dr. Heinrich Staecker for schlepping this back from Germany) This one actually happened on purpose and by accident at the same time! Sylvaner is a variety of white wine grapes grown in the Alsace region of France and Germany. It is best known as a component of Liebfraumilch and production boomed in the 1970s to the detriment of quality. On the other hand it is one of Alsace's five 'noble grapes', although its first Grand Cru vineyard was only designated in 2006, several decades after the other four varieties. Enough with the Wikipedia definition – being German, white and noble you might think sweet. You would be wrong! Good fruit, and a hint of citrus in a very unique bottle. I would place it on the front wall near the Gewurztraminer and Vouvray – Fruity sweet but not sugary sweet. The good doctor had heard our discussion and made sure he brought one back for me to try and complete my Century Club list!

And so that smuggled bottle of an international varietal made number 100 for me – That’s a lot of wine! With that last sip of Sylvaner I completed my journey of sampling 100 great varietals and I was on my way to becoming a member of “The Club.” According to the Web site (as of 2/18/2007), I am one of three (3) members in Missouri; one of 279 in the United States and one of 364 in the world to have completed the membership (Click here for the Century Club Web site).

Can you join me in The Century Club? Give me a shout if you have any questions or need a form to begin your own journey!

Cheers, L’chaim and Salud!

Michael

So Michael: What do I serve with ...?

2007-11-13T20:43:00.001-06:00

Let’s face it, the big question at this time of year is, “What do I serve with Turkey?”

There are lots of answers to this question, but many of them depend on what you are doing to your big bird. While we are on the subject, I should comment that it amazes me how seemingly easy it is for people to match wine with chicken but totally lose these same folks are when it comes to turkey. It just a bigger bird! Most of these fowl are commercially “farm raised” and bred for larger amounts of white meat, so a lot of the wild gamey flavors that are inherent have been systematically reduced. Those of you who buy “fresh kill” birds from a local farmer or Farmer’s Market will have a little more flavor to deal with and a little more dark meat as well.

The recommendations below for pairing wines with the holiday feast are just that; recommendations. If you are feeling adventurous, you can try almost anything because chicken, turkey even Cornish game hens are fairly neutral in flavor. What gives these items their flavor are the sauces (dressings) and herbs and spices you use to prepare them.

Generally, however, for a traditional turkey dinner I would have to say that I recommend good crisp whites and reds with low tannin and high forward fruit. Rieslings work very well, especially the crisper Kabinet’s, Qba’s and even some Spatlese from either Mosel or Rhine River Valleys.

The crisp apple/pear fruit matches very well with the classic sage stuffing/dressing. Look for producers like J.U.H.A. Strub (Nierstein), Selbach and Max Richter. If you are doing a mushroom or more earthy style of dressing/stuffing, I suggest a Beaujolais (Domaine Mannoir Du Carra Beaujolais-Villages Nouveau) with its juicy grapey intense flavors or even a new world Pinot Noir: Grayson Cellars or Ramsey from CA or Foris from Oregon (or from Burgundy) the 2005 Garaudet Cotes-du-Beaune with its bright strawberry and raspberry fruit flavors and aromas and just a hint of spice. These pick up those deeper flavors given by the heartier dressings and gravies.

When in doubt about your group and their tendencies towards white or reds, you can always serve sparkling wine ... A great Prosecco (Italian sparkling) is a light frothy alternative and producers like Nino Franco & Tenuta S. Anna make affordable offerings. Real Champagne lovers should be thrilled with the affordable Charles Ellner Reserve Brut which is an eat - entertaining & training favorite.

A big bold wine with the right balance of richness and acidity that will certainly compliment and holiday meal from appetizer thru your turkey.

For the free thinkers out there who serve beef, game or roast goose you can think big reds. I especially like the wines from the Northern Rhone (Paul Jeune’s Cotes-du-Rhone) or even a Right Bank Bordeaux with their earthy, gamey flavors. I prefer these old world versions over the ripe, higher alcohol and slightly sweeter Shiraz’s (same grape as Syrah) from Australia and or California.

As always, our staff have made their selections throughout the store and marked each card with a holiday bird for an easy understanding “What do I serve with Turkey?” Just ask us to assist and we'll be more than pleased to reccomend! Don't forget we'll have some of our favorites open for samples Friday night through next Wednesday!

I hope whatever your choose as your entree, that your holiday season is filled with the joy that comes from good food, wine, friends and family.

From our family to yours ... have a great holiday!

They Beaujolais Nouveau is/has arrived!

2007-11-10T08:51:00.001-06:00

At one past midnight on the third Thursday of each November, from little villages and towns like Romanèche-Thorins, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world. Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! "The New Beaujolais has arrived!" One of the most frivolous and animated rituals in the wine world has begun!

By the time it is over, over 65 million bottles, nearly half of the region's total annual production, will be distributed and drunk around the world. It has become a worldwide race to be the first to serve to this new wine of the harvest. In doing so, it has been carried by motorcycle, balloon, truck, helicopter, Concorde jet, elephant, runners and rickshaws to get it to its final destination.

It is amazing to realize that just weeks before this wine was a cluster of grapes in a growers vineyard. But by an expeditious harvest, a rapid fermentation, and a speedy bottling, all is ready at the midnight hour. By French law, Beaujolais Nouveau is to be released no earlier than the third Thursday of November.

Beaujolais Nouveau began as a local phenomenon in the local bars, cafes, and bistros of Beaujolais and Lyons. Each fall the new Beaujolais would arrive with much fanfare. In pitchers filled from the growers barrels, wine was drunk by an eager population. It was wine made fast to drink while the better Beaujolais was taking a more leisurely course. Eventually, the government stepped into regulate the sale of all this quickly transported, free-flowing wine.

On a more technical note, the wine is strictly speaking, more properly termed Beaujolais Primeur. By French and European rules, a wine released during the period between its harvest and a date in the following spring, is termed primeur. A wine released during the period between its own and the following years harvest, is termed nouveau. Well, enough of that!

Apart from the fanfare, what makes Beaujolais Nouveau so popular? And especially in the U.S. where consumption of red wine is less than 30%? Simply put, Beaujolais Nouveau is as about as close to white wine as a red wine can get. Due to the way it is made -the must is pressed early after only three days- the phenolic compounds, in particular the astringent tannins, normally found in red wines, isn't there, leaving an easy to drink, fruity wine. This, coupled with the fact that it tastes best when chilled, makes for a festive wine to be gulped rather than sipped, enjoyed in high spirits rather than critiqued. As a side note, it makes a great transitional wine for anyone wanting to move from white to red wines.

Finally, the race from grape to glass may be silly, but half the fun is knowing that on the same night, in homes, cafes, restaurants, pubs, bars and bistros around the world, the same celebration is taking place. It hasn't the pedigree to be a classic wine, but it is always good.

Join us on Thursday, November 15 (from 9 a to 8 p) for your first samples of Beaujolais Nouveau!

Wine Tasting & Philosophising w/Daniel Schuster

2007-10-16T16:25:00.001-05:00

As I reflect back to Monday evening, I began to think of why I wanted to get in to this industry in the first place ... the people. It's the people who make this job so challenging and so much fun at the same time.

Take our Monday night event with famed winemaker & consultant Daniel Schuster. The man has done it all from advising Antinori to Stag's Leap to Cheval Blanc. Not to mention making some pretty amazing wines of his own (See tasting notes below).

The evening started off a bit frantic (as Monday's typically do). Most of my day is tasting wine from distributor after distributor (I know, most of you think I have it pretty rough but it is more difficult than you would imagine - I have to run the store after all).

We do see some guests throughout the day. Monday being the last day of the South African promotion we sold a bit of the SA wine (at 15% off any bottle and 20% off the cases) so I was kept busy in between inventory, ordering, tasting and set up for the DS event.

6 pm arrives and Daniel Schuster arrives as well. Like I said before ... the people make the industry fun. I have a chance to chat with Robert Noecker (amazingly knowledgeable wine guru who works at Garco Wines) and then I get to chat with Daniel Schuster.

What a man and what a mind for wine. We discuss the intricacies of each of his wines presented at our tasting as well as wines and the industry in general. Anecdote after anecdote we continue through the evening with great wine tales and descriptions of his Pinot Noir that would make some of our guests blush (fortunately, none of them were in attendance).

So, on with the people ... the crowd of guests was small (heck, I am always amazed when we see anyone but on a Monday night you never know). This time I had an idea of who might show up based on previous conversations.

Couple #1 - They had been to NZ before and amazingly enough had barrel tasted with Daniel Schuster ... so their attendance was most appreciated. They made the trek in from a bit of a distance and I certainly appreciate it. Some of our customers come from outside of KC and continue to return ... for that we are very thankful.

Couple #2 - They had also been to NZ before and were big fans of all wines from there (Fortunate for us we have a great selection for them to choose from). They are regulars in the shop and we were thrilled they got to stop by, taste, purchase and get their bottles signed by DS.
Couple #3 - The husband had stopped by earlier in the day to look around and we quickly promoted the fact that we had a world-famous winemaker and consultant coming to taste with us. I guess having DS at his only retail appearance in KC was enough for the husband to grab his wife and stop by to sample as well. Great conversation and great wine always make for a fun night!

Couple #4 - Another husband and wife who frequent the shop on Friday nights when we switch our wine tasting themes. Again, we try some wines, we chat with the master and more bottles are signed and more bottles are sold.

The night continues with various guests stopping by to sample and chat with DS throughout the evening and even though the numbers in attendance were not massive, we sold a great deal of wine (All DS wines were 10% off last night) and had a wonderful evening of friends, conversation and great wines.

The evening concluded with Bob Dylan on the sound system (DS is a huge fan), a great discussion on wine and glass of Waipara Pinot Noir to appreciate. What a whirlwind of a day at a little wine shop in South KC.

All in all, the day was made special by the people we met (and the wine we tasted). As I said in the opening it's the people that make me so proud of what we do and excited to bring you the best wines we can day after day and week after week.

I hope we get to see more of our guests at our next event ... lots of great opportunities through the end of the year (especially with our Bordeaux promo) after all it's why we are here!

Have a great week ...

Michael

Daniel Schuster Wines tasted on 10.15.07

2007-10-16T16:00:00.001-05:00

Here is a brief list of what we tasted with Daniel Schuster on Monday evening:

- 2004 Petrie Chardonnay$30/bottle: Burgundy personified! Like the fruit and not the barrel? This Chardonnay is for you. Crisp, clean with a soft minerality on the finish (My favorite style on the Chardonnay by the way). It was even loved by those who favored the big reds. Look out Burgindy ... the pupil may become the master! Available by special order with 24 hours notice.

- 2006 Waipara Riesling $17/bottle: That's right kids: we tasted a Riesling AFTER a Chardonnay. The DS Riesling was slightly-off dry and really possessed what I would want in a a Riesling that was not to be enjoyed for dessert. Wow ... we sold it well and it really showed its style by the end of the night. Great fruit without the sugar! In stock and on sale now (Think Kung Fu Girl with a softer finish!)

- 2004 Twin Vineyards Pinot Noir $25/bottle: The Pinot you drink when you want to drink Pinot! Having tasted it at noon I was blown away by the floral nose at 7 pm. Yes, it needed that long to really open up and showcase all it had. Soft, ripe fruit with a soft lingering finish! This bottle has Thanksgiving dinner written all over it (and yes, it will be around on our shelves at that time too!). Available by special order with 24 hours notice.

- 2006 Waipara Pinot Noir$35/bottle: Now we are talking my kind of Pinot! More floral notes ... more fruit and a bit of spice (just a hint on the finish) This is Burgundy if you have never tasted Burgundy. I think someone even said it reminded them (the nose) of DRC (Domaine de la Romanée-Conti) one of the fiest red Burgundy even created. In stock and on sale now!

- 2006 Omihi Pinot Noir $55/bottle (and magnums): Bigger bottle, bigger flavor (bigger price tag too). This is the bottle DS described as the bottle you open when you want to make a nice dinner for a date and hope you get to make a nice breakfast too (hey, he said it; I am just repeating it). Rich and opulent flavors with a bit of spice on the long, lingering finish. One of the best Pinots I have tasted in a long, long time. This is the bottle for the Pinot collectors' collector. Only 56 cases will make it to the US and we have put our order in for at least one case at Vino 100. Magnum(s) may be available too ... it seems that 20 (twenty) magnums in wodden cases will make it to the US. We have reserved at least one for the store. The box and bottle shuld be here by Thanksgiving and will be priced @ $225!

- 2004 Late Harvest Riesling $33/bottle: So you think you have tasted some really great Sauternes? Some rich and viscous Auslese from Germany? This version has a bit of everything without being too much of anything. Soft, sweet and rich but not overpowering on the sugars or the alcohol. In stock and on sale now!

All of the wines really showed well with some breathing and the Pinot Noir exploded over the day giving us a real treat by night time.

We have the new vintages in stock ... if you missed the tasting be sure to stop by and get some!

Cheers!

Michael

The Little Bottles that Could (and did)

2007-10-16T15:45:00.001-05:00

So over ther past few weeks we have some great wines open for tasting from the dozens at our Grand Taste to this past weekend ... lots of great options and here are a few gemes that I wanted to highlight:

From the Grand Taste ...

- Byington Alliage (Paso Robles) $25/bottle: Following classic Bordeaux tradition, Alliage is an alloy of Cabernet Sauvignon with a small amount of Merlot. Aged for 18 months in American oak, Byington's Alliage is a soft, yet classically structured Cabernet, showing deep licorice-scented cassis fruit. Enjoy now with simply prepared meats, and strongly flavored cheeses. Only 950 cases produced and it sold out as quickly as we opened a bottle for tasting! We are just waiting for a new distributor to pick it up and we'll have it back in stock!

- Havens Black and Blue (Napa Valley) $45/bottle: The outstanding 2003 (an equal-part blend of Cabernet Sauvignon and Syrah) has a deep bluish/purple color and a gorgeous nose of black raspberries, blackberries and spicy oak with hints of licorice and pepper. In the mouth, it is a lush, opulent, fruit bomb with loads of glycerin and headiness as well as an undeniable hedonistic appeal. However, it needs to be consumed in its youth – over the next 5-6 years (90 points in WA). We tried for many months to get in in to the state and finally in February 2007 it arrived (albeit only one case to our knowledge). We'll try again for more as this was a hit as well at the tasting!

From the NBC tasting this week ...

- Babcock Classic Rock Cuvee (Central Coast) $23/bottle: The Cabernet, Cabernet Franc and Merlot nose is loaded with spicy, chocolaty boysenberry, and the flavors follow suit with ample, plush tannins. Great red blend from a great place! Only 1,500 cases produced! It sat for more than a month and then it flew out the door with the greatest of ease ... still a few bottles in stock!

Always offering you something different and unique with a great value in mind!

Cheers,

Michael

The Bordeaux Blow-out!

2007-10-11T21:50:00.002-05:00

It's finally here ... 77 days of red, white, rose and dessert wines from Bordeaux in everything we do! You just had the chance to experience and learn about South Africa. For some of you, it was a mystery uncovered with great wines and better prices.

Now is your chance to take a crash course in one of the most famous wine regions in the world: Bordeaux! We'll be sampling, educating, explaining, de-mystifying, tasting, celebrating and honoring all that is Bordeaux through December 31, 2007! This Web site can be your guide to not only great wine from Bordeaux but also culture, art, history, travel and food from the great region. We have give-aways, contests, wine dinners, themed events and more for you to enjoy!

The holiday season will not be complete without the addition of some great Bordeaux to your collection as well as to your wine knowledge base.

To help you, we have crafted many events and tastings that will allow you to experience the magic of Bordeaux including:

- October 19 to 25: To Bordeaux & Beyond Wine Tasting
- November 1: Private Selection Wine Club featuring Bordeaux
- November 1: Vino 201 Manly Merlot (Featuring Left Bank wines)
- November 2 to 8: Three Blind Mice Wine Tasting (w/... Bordeaux)
- November 9 to 15: A French Toast featuring great Bordeaux
- November 13: Vino 101 (Featuring Bordeaux)
- November 15: Vino 201 The Many Faces of Bordeaux
- November 27: Vino 101 (Featuring Bordeaux)
- November 29: Vino 201 Go Bog Reds II (Featuring Bordeaux)
- December 1: Private Selection Wine Club featuring Bordeaux

Plus: Two Bordeaux Wine Dinners!

Join in the fun as we explore Bordeaux!

The First Three Weeks of SA Wines!

2007-09-19T09:20:00.002-05:00

Never in our short tenure of a wine shop have we enjoyed so much great wine from such an unknown part of the world than over the past 21 days!

Kudos to WOSA (Wine of South Africa) the official wine commission of South Africa and co-sponsor with us in our current promotion. As many of you know, we are in a battle to sell the most SA wine as well as to educate our guests about the uniqueness and value that SA wines offer. It has been a trip to say the least!

We have sold more than 35 cases to date with lots more set to go out over the next three weeks! A special thank you goes out to our distributors who have assisted in our venture as well: Major Brands/Cape Classics, Garco Wines, Bommorito Wines and Pinnacle Imports have all assisted us in our efforts.

SA Wines have been used for Vino 101, Vino 201, private wine tasting events, donated items for non-profits, fundraising events, Around the Planet cases, Mix of Six packs, Wine Club wines and, as almost all of you have noted, on our tasting table in some form every single day since 9.1.07. So it appears we are really taking this promotion seriously … and why not? The winner may get a trip for two to South Africa for Cape Wine 2008. I would like to go (and my wife Julie would like to accompany me as she is the president of the company). Heck, as you know because you are reading it: we even created our own South African Vino Web site @ http://www.southafricanvino.com/ (Yes, we bought the URL too!)

And then there are the benefits for our guests: 20% off of all cases of SA wines, t-shirts, hats, aprons and books to be given away with every SA wine purchase, maps and posters, and do not forget the contest to see which guest purchases the most SA wines (as of press time the winner is at 4.5 cases and counting – Oy!).

So here we are knee deep in Steen and Shiraz and Cabernet … it’s really good wine at really good prices (What more can we say)

One final note … Vino 201 on 10.9.2007 still has some space left. Every student gets a copy of the John Platter SA Wine Guide for 2007 as well as their choice of a hat, t-shirt or apron from WOSA (Not to mention great SA wines to be tasted). I had the chance to try two of the wines on Monday:

- 2004 Ernie Els Engelbrecht Els Red (A full Bordeaux blend plus Shiraz) … OMG what a pleasant surprise! An explosion of flavor and spice with silky smooth tannins on the finish (This was after three to four hours of breathing). This puppy was big and bold in flavor but velvety smooth on the finish. Perfect for you next big, bold meal! In stock later this week at $42/bottle (Click here for the Web site) – 91 points from WS!

- 2004 Ernie Els Cirrus Syrah (100% Syrah/Shiraz) … Smooth with a hint of bacon fat and soy sauce (I hate using those terms but it was true) I was extremely impressed with the complexity and the flavors that were well-integrated throughout my wine adventure (by the end of the day Monday I have usually tries 15 to 20 wines so, yes, it was an adventure). In stock later this week at $63/bottle (Click here for the Web site) - 91 points from WS!

These are just a sample of what is to come … see you soon on The Blog or in the store!

Michael

What's New?

2007-03-23T10:45:00.001-05:00

There have been so many great wines tasted over the past month that I needed some time to digest them and give you what we feel is the best of the best. Here is my brief summary of our newbies this month from every day gluggers to gift-giving to collectibles for your cellar:

- 2001 Herencia Antica Reserva Tempranilo (Spain) $14/bottle: Candied red licorice with soft oak on the finish was the first flavors that came to mind from this Spanish value! When was the last time you had a wine from Utiel-Requenia? A great everyday drinker!

- 2005 Layer Cake Shiraz (Australia) $17/bottle: The inaugural release of this new Shiraz from Jayson Woodbridge (proprietor and winemaker of cult California Cabernet producer Hundred Acre whose wines sell for $174 and up if you can even get them) is made with grapes from four vineyards strung along a winding five-mile section of the Barossa Valley. The violet-and-blueberry scent leads into sweet black-cherry flavors. Big, bold and value-priced enough for everyday drinking! It has been reccomended to me by so many folks I had to get it and boy am I glad I did!

Last Monday I had the honor to taste wine with Ridge Watson (Tom’s brother) winemaker and part owner of Joullian Vineyards in Carmel Valley, CA. We were extremely impressed with his wine knowledge (Something you do not always see in a rep. from a winery) as well as his craftsmanship in each of the varietals we tasted. We selected the following two wines for the store:

- 2004 Joullian Sias Cuvee Zinfandel (California) $24/bottle: Spicy, vanilla-tinged cherry, raspberry and rose petal nose. The bright raspberry entry broadens into a red currant, plum and rhubarb mid-palate that leads to an elegant, crisp, spicy-vanilla finish (Petite Sirah, Grenache and Carignane too - Only 1,512 cases produced).

- 2004 Joullian Cabernet Sauvignon (California) $26/bottle: Dark garnet color, cherry pink rim. Perfumed, spicy Bing cherry, red currant and anise nose. Extremely “bright” entry of red currant, Black Friar plum and cherry fruit that leads to a vibrant finish that accentuates, spice, cedar and anise (Only 2,983 cases produced).

Later Monday, we also enjoyed some great wines with Bruce Cohn, owner, of B.R. Cohn in Sonoma Valley, CA (Bruce is also tour manager for the Doobie Brothers who had just played in Orlando the night before). Bruce’s passion is creating great wines for great times! Standouts from that tasting included the well-anticipated 2003 B.R. Cohn Olive Hill Cabernet ($45) and the 2004 B.R. Cohn SyrCab (Syrah/Cabernet blend TBD). Both of these wines will be in stock soon to add to his already great collection of olive oils and dipping sauces!

- 2004 Lail Blueprint (California) $45/bottle: This classy wine is tasty, with voluptuously ripe creme de cassis and blackberry tart flavors enriched with chocolate fudge, vanilla and spicy, smoky oak. The tannins are superfine, and while the wine is a bit soft, it’s dry and balanced. A Bordeaux-styled blend of Cabernet, Merlot and Cabernet Franc – Only 2,000 cases produced and just over 1% of their inventory made it to Missouri!

- 2001 Cennatoio O'Leandro Chianti Classico Riserva (Italy) $45/bottle: The 2001 Chianti Classico Riserva O’Leandro adds some Cabernet to the blend which darkens the color and gives some additional complexity of cassis fruit, herbs, and minerals. A bit larger and firmer than the regular Chianti, it will drink well until 2016. Twenty-four more bottles made it to Missouri and we received six of them (90 points in WA)!

- 2004 Cusumano Noa (Italy) $45/bottle: Noa, the top of the line wine from this producer (and also the name of my daughter - and, yes, I will write about Sofia Blanc de Blancs in the future) reveals some powerful black cherry and blackberry aromas. Long and sustained, its polished and supple tannins are supported by a solidity and firmness of texture which indicate that the wine could last another eight to ten years if not longer. We opened a bottle last Friday at 4:15 pm and it drank even better at 9:00 pm (Nero D’Avola, Cabernet and Merlot blend)!

- 2001 Marchesi di Barolo (Italy) $50/bottle: Aromas of dried meat and ripe fruit follow through to a full-bodied palate, with a peppery, light raisin flavor. Chewy yet ripe tannins for a Nebbiolo, It goes on for a long time on the palate. Very well done for the vintage and boy were we surprised at the value for a 2001 Barolo - This is a real keeper (91 points in WS)!

- 2004 L'Aventure Optimus (California) $55/bottle: The follow up to the banner 2003 vintage shows everything is still in order at Stephan Vineyards. What typically happens is we get our allocation ... it sits for a while and then sells out. Just after we are all sold out the press goes hog wild on the wine and everyone is suprised I did not get any of it. Well, I have it now!
This blend exhibits a dense ruby/purple color with complex aromas of blueberries, sweet cherries, and spice box. A Bordeaux-like blend of Cabernet Sauvignon, Petit Verdot and Syrah. This one could last 15+ years!

- 2001 Cennatoio Archibaldo (Italy) $75/bottle: Yes, I have written about the Alessi Family in the past and yes, I have had the honor of drinking with them on their Tuscan property but you cannot believe how great this Sangiovese/Cabernet blend it is! It’s blackish in tonality, weighty and minerally (is that a word?) on its expansive nose and ample palate and endowed with a full load of peppery and tobacco-laced black fruit flavors on its long, firm finish. Mr. Parker says to drink it from now through 2018 (92 points in WA)! If you like gamey meats this is a wine for you!

- 2001 Talenti Brunello di Montalcino Riserva (Italy) $80/bottle: This old-world Sangiovese exhibits a deep, translucent ruby color. It opens with captivating, vibrant aromatics, with notes of freshly cut roses, raspberries and licorice. Gorgeously expressive yet delicate on the palate, it offers layers of dark fruit, earthiness and sweet oak supported by a refined, classic structure, with exceptional length and fine, silky tannins on the fresh finish. It is a superb effort with maturity expected through 2021 (93 points in WA)! Taster's Note: I have had their regular Brunello but not this Riserva ... the notes are dead on and I would bet lots on the fact that further aging has crafted a better wine!

- 2002 Chateau Rauzan-Segla (France) $99/bottle: An outstanding 2nd growth classified chateau (You might have seen my write-ups on their 2nd label Segla in the past) created this wine with a dark ruby/purple color and more power, richness, and concentration than its younger sibling, the 2002 reveals outstanding potential, exhibiting plenty of concentrated black currant fruit with some vanilla, herbs, and licorice. It has about the same level of tannin as the 2003, but seems to have sweeter fruit and more mid-palate and length. A blend of 58% Cabernet Sauvignon, 35% Merlot, 5% Petit Verdot, and 2% Cabernet Franc. This was not the standout vintage like 2000 or 2003 so the prices are not as bad but the wine is just as good (90 points in WA)!

Ok, so the list was not quite as brief as I thought but we have some really great wines to offer and I wanted a chance to blog about them.

All of the above mentioned wines are for sale if you go to the Web site you can get a special 15% off coupon valid as long as the Kansas Jayhawks are in the NCAA basketball tournament!

Keep your eyes open for our Bordeaux explosion over the next few weeks as we have dozens of cases of great 2001, 2002, 2003, 2004 and 2005 Bordeaux on its way from France (that's where they keep it until we get it you know!)

Happy drinking and be sure to get your grape on!

L'chaim!

Michael (& the cru)

Living by the numbers: A dangerous game!

2007-02-13T16:16:00.001-06:00

It’s easy to be seduced by the numbers (scores) when it comes to buying wine. So much wine, so many different labels, regions, varietal grapes ... Oy!

To the average person it, no doubt, just boggles the mind. But, it is a dangerous game you play when you buy wine strictly by the numbers. For those who haven’t a clue what I am writing about read on.

The Wine Spectator (http://www.winespectator.com/), Wine Enthusiast (http://www.winemag.com/), Wine Advocate (http://www.erobertparker.com/) and International Wine Cellar (http://www.wineaccess.com/expert/tanzer) - all publications that review and rate wine are doing so on the 100 point system. As any American who has gotten past kindergarten knows, a 92 is a low A and an 85 is a B and an A is better to have than a B or a C. This is the basis for the numbers I am talking about. While these “ratings” are somewhat helpful to navigate the aisles of the average wine shop (where alas, too few employees actually know about wine) it can lead you into a false sense of security or worse, a wine rut.

There’s more to it even than that. Let’s say a particular wine, i.e., 1997 Napa Fruit Bomb Cabernet Sauvignon gets an “88" (a decent score to be sure) rating in one of these publications. You spy a “shelf talker” (a card that has the review from the publication that gave it the “88" typically produced by the winemaker or the distributor) at your local shop, but the vintage they actually have is 1998 (which was not rated at all). What does this mean? Is the wine as good? It depends.

One of the major things to take into account is not only the year (another number to consider), but who made the wine.Is it a producer who year after year makes consistently high quality wines that reflect the pride of a winemaker and the vineyards from which he gets his grapes? This cannot be reflected in a number. The numbers also don’t indicate whether the wine is made by a current “hot” winery or is made in a new “trendy” style that could be here today and gone tomorrow.

Lastly the numbers alone don’t help you discover the reviewers “palate.” In the case of the bigger magazines that receive loads of advertising support from the big wineries, they review wines in groups and the scores are not from one taster, but many. This makes it impossible to figure out their “palate” let alone if it is similar to yours.

One reviewer = one opinion is much easier to use as a tool and a guide for buying wine. Steven Tanzer’s International Wine Cellar (http://www.wineaccess.com/expert/tanzer) and Robert Parker’s Wine Advocate (http://www.erobertparker.com/) are two of the best of the one review/one opinion publications (though Parker now has many associates assisting him) offering candid and honest views on wines that they have personally tasted.

The biggest thing is to guard against only buying due to a number, whether it’s a score or a vintage. Remember, a 92-point wine may not be for you. After reading the description of the flavors as being tarry and earthy, if you prefer juicy and fruity then this 92-pointer will not ring your bell. Our staff tastes everything we sell first and rates the wine by flavor and body.

Hey, nobody knows better than I that the wine world isn’t simple, but let’s not look for shortcuts to our own taste buds. It doesn’t make sense and what we ultimately cut out in our haste is the joy of trying new wine and experiencing wine which by definition is merely a simple beverage that brings us pleasure when enjoyed with friends and food.

As we are forced to say so often: Live by the numbers; Die by the numbers! If you are unsure about wines; be sure about your wine shop and the staff they employ for a great recommendation each and every time you are looking for wine!

Have a Happy V-Day and be sure to Drink Vino!

Michael

A Grand Taste to be remembered!

2007-01-27T09:19:00.001-06:00

It is early Saturday morning, I am beaten down from a 15-hour day, plus my wonderful twins woke up at 5 am so I thought I would Blog about last night!

First off, thank you so much to the nearly 200 guests who stopped by Friday night for our Grand Taste ... All we could say is wow! What an amazing turnout ... Many more than we would have imagined. Next time (when it is warmer) we will be outdoors in a tent to be able to accomodate more of you!

A special thank you to the Martin family who filled in and assisted in so many ways:

- Steve Martin: Keeper of the grape and instant wine pouring machine @ Table 1!
- Teresa Martin: Free safety and our marketing machine when it comes to promoting!
- Chase Martin: Lead guitarist for the Chase Martin Solo Band (Thanks for the tunes) !

As it stands, this was our best night of the year and one of our top five best days since we opened in February 2005 ... Thank you for your support and confidence in us (I guess sampling from 40 bottles of wine will do that to you after a while!)

A few highlights from the evening:

TABLE 1 (Staffed by Steve & Michael):

- Gustavo Thrace The 3rd Bottle
- Astrale e Terra Arcturus
- Deerfield Ranch Red Rex
- Pacific Estates Petite Sirah

TABLE 2 (Staffed by the lovely Julie):

- David Arthur's Meritaggio
- Indicum Gran Rserva
- Pacific Estates Pinot Noir

TABLE 3 (Staffed by Chad):

- Miner Family Aia
- Pacific Estates Cabernet Reserve
- Vina Cobos/Paul Hobbs Cocodrilo

All in all, a great eveing and a wonderful way to spend a few hours with great friends and great wines! We thank everyone who came out (sorry about the glassware shortage but as I said before; we received more than twice what we expected in guests).

Look for our next Grand Taste this summer ... be sure to keep up with everything that happens at eat - entertaining and training by signing up for their weekly e-newsletter.

That's all for now ... I am off to see what is left of the store after all of the fun!

Have a great day ... Go KU and be sure to Drink Vino!

Michael

Sommelier, Certified Sommelier, Knowledgable Wine Guy or None of the above

2007-01-22T12:26:00.001-06:00

Oh how many wine shops and restaurants throw these terms around to make you feel like you are in the presence of greatness! It has often been a confusing enough industry knowing a Barolo from a Brunello or a Barbaresco but to then ask a guest to take your word for it that you know about something is on a whole different level.

First, let me tell you where I fall in to the rankings: Knowledgeable Wine Guy. I know what I know and I certainly know there is much more to learn to be where I want to be. Having said that, my goal is to take the Level I Introductory (Sommelier) Certification Course (sponsored by the Court of Master Sommeliers) this Spring. The intro class is an intensive three-day class designed to "get you started in the Sommelier process." There are still three other levels after the intro one can master leading up to the prestigious Master Sommelier Diploma. We will see where this journey takes me after the Level I class!

As for the other options:

- Sommelier: A sommelier (pronounced /suh-mal-'yAy), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all facets of wine service. The role is more specialized and informed than that of a wine waiter.
Their principal work is in the area of wine procurement, storage, and cellar rotation. They are also responsible for the development of wine lists and are responsible overall for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. It could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.

In modern times, a sommelier's role is considered much broader than working only with the wines, and must encompass all aspects of the service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral-waters and tobaccos. Some restaurants will employ a sommelier for the water, one for the whiskies, one for the cigars and so on.

(Full text can be found at: http://en.wikipedia.org/wiki/Sommelier)

My experience has been good and bad with this title as many Sommeliers have been trained and certified and many have not ... Let's hope those that use the term understand its meaning and can not only talk the talk but also walk the walk!

- Certified Sommelier: Very simple; Certified means you have been trained and successfully completed a course though the Court of Master Sommeliers or the International Sommelier Guild. Those folks are Certified Sommeliers whose duties are outlined above!

- Knowledgeable Wine Guy/Gal: There are many of us out there ... It has been a profession, a passion ... and a way to always challenge us! For some, the quest is always there. Learning is a non-stop activity in this industry with trade magazines, newsletters, reference books, and of course learning from our guests. Not a day goes by that we do not get something new from those who frequent our shop. The hard part is always keeping up with the latest techniques, labels, grapes, blends, laws, etc. For many of us, it is our job and we do the best we can! We are not just clerks at the register.

My background is first an avid wine lover followed by a wine professional. This is (for the most part) my third wine career as in my younger days I was a waiter at some fine (and some not-so-fine) restaurants in Omaha, NE. Following my (our) move to KC, my wife and I began a small-scale catering company out of our home. These events led us to learn more and more about wine and allowed us a rationale for getting some real wine education when we could. Wine dinners and educational classes were always in demand so we needed to be on top of all things wine that we could.

A trip to Napa Valley followed by a trip to Italy certainly helps expand your knowledge and in our case gave us the bug to do what we love in a retail environment.

And finally, "None of the above:" Everyone has entered a liquor store and seen the register clerks reading comics or staring in to space but finding wine folks is a very tough chore when Budweiser and Jack Daniels are the core products of the establishment. Some places in town do have a staff member or two that can assist as they know there products. If you find you are getting a consistent response (or lack there of) at your liquor store, try a wine shop where you will (most likely) find wine folks!

Not to sound like an ad but @ eat - entertaining and training we are wine people, who drink wine, talk about wine, buy wine and generally love wine! Nothing would please me more than spend an evening with my friends and family sharing great bottles, cheeses and wonderful company! At our shop, we make our staff drink and taste new wines all of the time (I Know; rough job, where do I apply)!

A wise man once told me that if you do not know (or are just unsure about) wine then you need to know your wine shop ... Trust those who recommend based on your tastes and your needs vs. a case-stacked pile on the end of a 50-foot aisle of wine grouped by country and price (that's another Blog in itself for another day).

I hope this rant gave you a bit of clarity in to the levels of devotion in the wine industry ... for some it is just a job ... for the rest of us it is a profession (and an adventure)!

Have a great day and be sure to Drink Vino!

Michael

Having twins and other fun stuff

2007-01-17T08:28:00.001-06:00

And we're back ... (Jimmy Fallon on a SNL skit as a Boston DJ)

It has been a long time since we talked wine ... my fault! The fun of having twin girls (My darling Noa & Sofi) as well as the holiday crush of the past two months have taken there toll on my creative juices and my free time to rant and rave about wine.

Nonetheless, we are back at it with a renewed strength and lots of great topics to play with!

Here is what you can expect over the next few weeks:

- Screwcap vs. Cork ... The debate continues!
- More new wine ratings (and boy have we found some winners)
- New Web sites and Blogs to check out
- Petite Sirah ... Need I say more!
- Wine shop vs. liquor stores
- V-day ideas with wine & chocolates
- The launch of the online store @ www.vino100-kc.com
- Single Malt Scotch (Not quite wine but a subject near and dear to us)
- Our 2nd Anniversary

Give me a day or two to catch up from playing Mr. Mom and we'll get the ball rolling! Have a great week and stay warm (This is what we get when we ask for a little winter!)

Michael

And the winner(s) is/are ...

2006-09-15T12:11:00.000-05:00

Here are the wines we tasted (Note: All wines tasted are being brought in over the next week and these are the REAL prices ... no misprints!):

- 2005 Tenuta S. Anna Pinot Grigio (Italy) $15/bottle: A straightforward Venetian Pinot Grigio, with some mineral and citrus character. Clean and crisp on the palate. Good, soft finish. No, this is not going to make you pucker but it drinks the way a great Pinot Grigio should drink. Pair this with fish or spice and you'll be good to go!

- 2004 Begali Valpolicella Classico Superiore (Italy) $17/bottle: A good, traditional-style Valpolicella (Corvina, Rodinella & Molinara blend), with light floral and mineral aromas and flavors. Medium-bodied, with medium, fruit-coated tannins and a minerally finish. A bit more earth and dirt than the other reds we tasted but the value side of my palate got the better of me. The gang liked it and you will too!

- 2003 I Fabbri Chianti Classico (Italy) $23/bottle: This one exhibited some additional dark red fruit and a bit of vanilla with a good balance and succulant tannins on the middle and the finish! A really nice addition to our growing Italian selection!

- 2001 Begali Amarone della Valpolicella Classico (Italy) $50/bottle: Wine Spectator said: Enticing, almost exotic nose, with ripe forest fruits and sweet spice. Medium- to full-bodied, with a silky mouth feel, firming up slightly on the finish. A truly elegant Amarone with great aging potential (90 points). The trio of tasters all said it tasted amazing and for the money even better! A bit more fruit here as well but it is balanced with the soft, prickly (I am at a loss for adjectives on this one) tannins and smokey notes and the nice long finish!

- 2000 Lodali Estate Barbaresco (Italy) $23/bottle: An excellent Nebbiolo-based wine with expressive dark fruit aromas, great charm and exemplary tannins that are ripe and very fine-grained, making for good flavor, lovely texture and a nice long finish (This one can lay down for a few years as well)! This was one of my two favorites from the tasting! I love Barbaresco and it is how I really began my love affair with Italians (the wine that is)! We will have this one open for tasting starting tonight (9/15)!

- 2000 Lodali Estate Barolo (Italy) $28/bottle: This monster needed at least 5+ years to soften, at which point it has finally opened up, resulting in a complex and rich full-bodied wine with flavors of earth, truffles, and chocolate and an aroma reminiscent of violets. Never had I tasted a wine like this one from the famed 2000 vintage ... we opened it up and tasted it within 30 minutes. Six years does make a difference and this one is showing great signs of potential for immediate drinking as well as 10+ years of aging! Long live the Barolo and all who worship his greatness!

A note on the 2000 vintage in Italy: While not everyone succeeded that year (Wine Spectator did give the overall vintage a score in the high 90s and Wine Advocate agreed), a great deal of winemakers are reaping the benefits of warm growing months and extremely ripe fruit. Tuscany and Piedmont saw very nice rewards as they began bottling and these wines are sure to increase in value over time as well as provide consumers an amazing value while they are still around!

Take care, enjoy the beautiful fall weather this weekend, Go Chiefs and be sure to Drink Vino tonight and always!

Michael

The Italians are Coming!

2006-09-15T12:00:00.002-05:00

Wow, oh my goodness, and damn that was a fine wine were just some of the comments after tasting some new Italian wines this past week!

Chad and I (along with one of our guests) sampled some interesting Italians (Red & White) on Wednesday and we were so impressed we shifted some of our tastings this week to include the 2000 Lodali Barbaresco ($23/bottle) on our samples table (Yes, a 2000 Barbaresco for only $23 will be open for tasting and for purchasing).

So I was a bit concerned at the vintage, the varietal and the bottle price. Barbaresco, Barolo, Amarone and Valpolicella for amazing prices ... how could this be unless the quality was crap.

Now for the tasting ... well, I already noted the Italian are coming so you must have guessed they did ok ... and not only ok, but damn good for the money!

Michael

So it's been a while since we chatted!

2006-09-15T11:56:00.001-05:00

My sincerest apologies for dropping the ball for some time re: the Blog. It's a great tool but only if we use it and use it often. So I am back with some great new topics ... lots of great wine to chat about and amazing events to promote over the next few months as we gently glide in to the holiday season (yes, Virginia, it is almost here!)

Nonetheless, your thoughts are always welcome ... leave me a note at michael@eat-kc.com and we'll chat or discuss your thoughts on the Blog ... we are only as good as the last entry!

Have a great day and be sure to Drink Vino!

Michael

Go Big Reds Wine Tasting

2006-05-17T18:16:00.001-05:00

The theme has been used before but we are taking it to the next level ... we are in the process of creating a special Vino 201 featuring Big Reds from around the planet.

I am not talking about the everyday wonders; I am talking about some of the most major players of the past few vintages including:

- 2002 Joseph Phelps Insignia (Wine Spectator's Wine fo the Year @ 96 points)
- 2001 Dominus (Napa Valley Blend @ 94 points in WE)
- 2002 Quintessa (Napa Valley Blend @ 94 points in WE)
- 2002 Caymus Special Selection Cabernet Sauvignon (93 points WS)
- 2003 Brancaia Ilatraia (Super Tuscan from Italy @ 96 points)
- 2002 Rubicon Estate Rubicon (Formerly Niebaum-Coppola)
- Maybe a Bordeaux?
- Maybe a dessert wine?

We are thinking of doing the tasting on a Monday night and only allowing the first 12 guests who sign up to attend this special event (If the response is overwhelming we'll do a second version) ... Most likely we will be at $50/per person with very special discounts on the wines we taste. If you are interested in attending, let us know at the store (816.941.8466 or michael@eat-kc.com).
Have a great week and be sure to Drink Vino!

Brisket, Turkey or Ribs ... Sweet or Spicy?

2006-05-17T18:05:00.001-05:00

KC is known for many things including its fountains, jazz and, of course, BBQ ... do you like it sweet? How about spicy? Whatever you choose, you need to be sure you pair it with the right wine ... That's right BBQ & wine!

Where else can you get great BBQ paired with the perfect wine?

Join us this Friday night for some Gates and Hayward's BBQ paired with whites, reds and sparkling wines that are perfect for any BBQ!

Join us this Saturday from 11 to 4 for some BBQ cooked in the parkling lot by our friends at Just Qn Around ... get there early ... supplies are limited!

Now you know the BBQ ... what about the wines:

- 2004 Vergelegen Sauvignon Blanc (South Africa) $20/bottle: The nose jumps out of the glass – gooseberries, fig, tinned peas, black truffle, elderflower, ripe tropical fruit, cut grass and green pepper. A great, balanced Sauvignon Blanc and an exclusive!
- 2003 Tommasi Valpolicella Ripasso (Italy) $26/bottle: Using the Ripasso (dried grapes) process makes this Italian classic a simple, fruity Valpolicella, with sweet, sticky plum fruit and a hint of fresh herb on the finish.
- 2003 Pacific Estates Petite Sirah (California) $21/bottle: This wine is big and bold while maintaining a smooth approach. Wonderfully complex and layered, it has aromas of ripe cherry, blackberry, mint and tea. Only 850 cases made - An exclusive!
- 2003 Forefathers Shiraz (Australia) $26/bottle: Dense, but it seems to get more transparent with each sip. It has pepper and licorice overtones to the dark berry and cherry flavors; lingering enticingly (This was No. 63 on WS Top 100 of the year @ 91 points!)
- 2000 Cathedral Cellar Shiraz (South Africa) $17/bottle: This wine has a deep cherry-red color with a spicy, peppery nose, dominated by oak, plummy fruit and smokey leather nuances. An exclusive!

PLUS: An assortment of sparkling wines to compliment the BBQ selection including:

- NV Rumball Sparkling Shiraz SB 17 (Australia) $30/bottle: Made in the traditional champagne method, this sparkling Shiraz is elegant, with full Shiraz fruit flavors on the palate! Great for any occasion or celebration!
- NV Mont Ferrant Cava Rose (Spain) $23/bottle: A great dry rose sparkler with notes of strawberries and currants on the nose and a silky texture. Perfect to pair with all kinds of lighter pasta dishes and flavorful appetizers! An exclusive!

This Just In ...

2006-05-17T17:55:00.001-05:00

I have been out of the loop the past few weeks and the blog has suffered ... for this, I am sorry!

Nonetheless, we're back! Here is what's new in the world of wine ...

We had some great tastings the past three weeks - Did you try the blind tasting? How did you do? Only a few folks got the entire wine correct ... many of you got parts of the quiz and we certainly thank you for trying.

Our exclusives are always a great week ... Lots of new items from Spain (The Asensio Crianza), a stellar Macon-Fuisse from Burgundy (Domaine Vessigaud), a perfect summer sipping Verdejo from Rueda (Vina Sanzo) and a few wines using ancient greek grapes grown in Spain. Also, just arriving this week: Pacific Estates continues its run of winners with:
- P/E Pinot Noir (Wilamette Valley, OR)
- En Tiemp Sauvignon Blanc (Sonoma)
- P/E Chardonnay (Edna Valley, OR)
- P/E Petite Sirah (Paso Robles) - Open this Friday w/BBQ

Last week/this week was our annual rose tasting with six wonderful options including: Grenache (From Fess Parker's son), Pinot Noir (From Oregon), Sangiovese (From the Sierra Foothills), two Cabernet from California and a Malbec from Argentina ... wow, did we drink some pink this week!

That's all for now ... BBQ and Wine starts Friday, May 19, 2006!

Be sure to Drink Vino!

So Much for a Vacation!

2006-04-20T13:12:00.001-05:00

Passover and Easter have come and gone (For those of us on the Matza kick it ended just in time) ... Julie and took a few days off but it appears many of you made it in to the store over the weekend for the After Dinner Treats!

Wow ... drum roll, and the winners are:

- 1998 Isole e Olena Vin Santo (Italay)
- NV Somerset Ridge (Paola, Kansas) Ruby Port (More on them in a moment)

My favorite has always been Vin Santo ... what a perfect after dinner treat with some stinky cheeses (think Gorgonzola or Danish Blue piled high on your plate) or even a biscotti. Not a night went by on our trip to Italy where a dose of Vin Santo was not consumed. We even ventured in to the rare vintages to match a birthday.

Back to Somerset Ridge and their Ruby Port (Special thanks to Cindy & Dennis Reynolds for making this tasting possible) ... I had not had the pleasure of tasting this in some time but I was not dissappointed (and from sales this weekend; neither were you!) Easy to drink, well balanced and smooth from start to finish! If you can find it to buy, I would ASAP as there is not much to be had anywhere in town according to the winemakers!

If you have not already had the chance to visit their vineyards you will certainly want to go to the new Somerset Ridge Tasting Room (see the full site at: http://www.somersetridge.com). Having spent a few dinners and tastings with the owners we think they are good people! Watch for (Hopefully) a joint event later this fall for harvest!

That's about all for now ... A few things to remember:

- Tonight (4/20): First Down for Down Syndrome Private Cellar Event @ 6 pm
- Friday (4/21): Blind Tasting starts Friday and goes through next Thursday
- Friday, Saturday & Sunday (4/21, 22 & 23): Free Money (Our debit gift card!)
- Tuesday (4/25): Meet Thrace Bromberger (Co-owner of Gustavo Thrace) and sample her great Napa Valley wines!
- Thursday (4/27): Forks & Corks (A benefit for Harvesters Food Bank) @ Union Station
- Beginning Friday (4/28): New Exclusive Wines (Exclusively sold here)

Have a great weekend ... and be sure to drink lots of Vino!

KC Wine Guy

Happy Passover!

2006-04-03T22:07:00.000-05:00

In case anyone is interested ... the Kosher wines have landed!

Join us next week for a look at six of our favorites!

See the Web site for more details on our tasting next Sunday, Monday & Tuesday!

KC Wine Guy!

We're Hunting Great Wines!

2006-04-03T21:55:00.000-05:00

The Safari of a life time from South Africa ...

Another week of unique wines to try; our first all SA tasting - So who is the winner?

2004 Villiera Down to Earth $12/bottle: Easy to drink and great acidity to balance the fruit. A porch-sipper extrordinaire!

2004 Vergelegen Sauvignon Blanc $20/bottle: Ahhh, taste the grassiness and herbs - I am not the big grapefruit-lover so this works best for me

2003 Villiera Estate Pinotage $18/bottle: What a treat! Not my first Pinotage but one of the better one's I have seen/tasted. Pinot Noir and Cinsault together forever - Try it!

2004 Excelsior Estates Cabernet Sauvignon $11/bottle: The workhorse of a wine. Easy to drink and always satisfies!

2000 Cathedral Cellar Shiraz $17/bottle: My winner fo the week! Not the Aussie fruit bomb but a great combo of ripe fruit with a new leather belt from the Gap (imagine the smell) with a hint of spice on the finish. It still has some cellar life ahead!

2002 Vergelegen Mill Race $25/bottle: Those of you who know me know I do not like green peppers ... in my food or on the bouquet of my wine. It's a very good wine but I cannot get past the vegetal notes. I guess I am the only one who cares as it is doing well this week!

Hope this helps ... my thoughts only!

Judge for yourself and remember "...the best wine for you is the wine you like best!"

Next week: Strange Brews II - Let the crazy blends begin!

KC Wine Guy!

A Killer B for Dinner ...

2006-03-23T13:39:00.001-06:00

For those of you lucky enough to have joined us on Wednesday night for the Brunello Dinner at Il Trulo we would like to know your thoughts? What did you like? What didn't you like?

You were able to enjoy some rare Brunello di Montalcino Riserva (One of the Killer B's of Italy)

For my money: 1978, 1980, 1985 & 1990 were amazing! The grape held up perfectly over the years and you can be sure these will enter our "special back room collection of wines"!

In addition, the 1999 is drinking well too! We'll also add the 1997 Riserva to our lists ... Let me know if you want any as they are in very limited supply.

Ciao!

Michael

We're out there now! Start bloggin'

2006-03-21T20:03:00.001-06:00

I have resisted this amazing urge to just open up and give you my two cents on wine and why I love it so much ... What else can bring us all together in good times and in bad times? What else can make time with friends memorable and sometimes (when too much is consumed) forgettable?

It's wine that makes the world go round ... So give us your feedback (I know you are dying to say something)!

Each week or even as often as Chad, Julie, Lucille and I feel like it, we'll give you something fun to discuss, pick apart or even compliment.

Most of all, we want to hear from you ... our guests. What is working, what would you like to see and by all means let us know if we have goofed on something ... We are not perfect!

Cheers!

Julie & Michael
Wine Lovers