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

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!

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

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

Give Thanks for Wine!

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!

This just in ...

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

Cooked!

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/!