My 2013 Vinous Revelation: Grüner Veltliner

By: Eric Guido

I think back to when I had just started getting into wine and the excitement I would feel whenever I was introduced to something new. I’ve often wished that I could recapture some of those moments. It’s unfortunate, but when you taste wine nearly every day of your life, you find that you are surprised less and less often. However, sometimes a wine will revitalize those magical tasting sensors and send up fireworks. But what I didn’t expect was for an entire tasting of wines to make me feel that nostalgia. Well, that’s exactly what happened at the Wines of Austria tasting during Snooth’s “People’s Voice Wine Awards” tasting.

Vineyards along the Danube river, Austria

I will admit to being completely new to this region, having only tasted a small number of Rieslings from some of the top houses. What I had never experienced was Grüner Veltliner, and now I feel like I’ve been missing out all along. Being a fan of northern Italian and Slovenian whites, it’s no wonder that Austrian wine (or, to be more specific, Grüner Veltliner) would hit my sweet spot. The regions literally border each other; in fact, a large chunk of this part of Italy once belonged to Austria.

The tasting included wines that spanned the entire range, from easy sipping aperitifs to layered, rich top shelf bottles. As I worked through the lineup, I continued to be more and more impressed with every new wine I sampled. At first they were light and wirery with zesty acidity and mineral, peppery notes. As I went deeper, the wines gained momentum, body and depth as focused fruits and exotic floral tones began to entice the senses. Finally, with only a few wines left in front of me, the fruits ripened as the structure of the wines broadened. The aromas turned deeper, richer—sexier. With hours opened in bottle, they continued to gain complexity. It was truly an awakening for me; I love Grüner Veltliner.

Aldo Sohm gives his rundown of rocks found in
Austrian soils, along with sharing samples from his
own collection.

So what makes these wines so incredible? Honestly, there isn’t just one answer to that question. One of the main reasons (and I know you guys hear this a lot) is terroir. As was explained by our host, Aldo Sohm , is that Austria is home to soils layered with a unique mixture of mineral-laden stones and Loess, which is a windblown silt made up of clay and sand. The Loess is credited with giving many Grüners their rich creamy textures and buoyancy, as they seem so weighty yet light and refreshing, seeming to almost hover on the palate. What’s more, Austria’s climate (of which there are four different distinct microclimates within the region) allows for optimal physiological ripeness of the grapes. The result is perfect fruit with a depth of character and the ability to age for decades.

Of course, I am just skimming the surface here. The fact is that Austria is home to a large number of family, well educated, artisanal growers, making high-quality wines that only a quarter of which ever make it out of Austria. Have I piqued your interests yet? I hope so, because nothing makes me happier than sharing my excitement about wine, and I’m sure I’ll be digging deeper into Austria in the coming months. Until then, I’ve supplied my favorite wines from the Snooth P.V.A. tasting. There are a number of excellent Grüners to get you started.

2011 Graf Hardegg Grüner Veltliner Vom Schloss – The nose showed mineral laden rocks up front with saline notes, followed by green apple and floral stems. On the palate it was lush yet refined with ripe white fruits and lasting saline minerals that last through the long, fresh finish. (89 points) Find it on Wine-Searcher! / Producer's Website

2011 Roman Pfaffl Grüner Veltliner Austrian Pepper – The nose showed clean, pure white fruits, mineral stone, white flowers and pepper notes. On the palate, it had great presence, being surprisingly smooth yet juicy with hints of apricot, which linger through the finish. (89 points) Find it on Wine-Searcher! / Producer's Website

2011 Veyder-Malberg Grüner Veltliner Kreutles – The nose showed heady floral and orange notes with slate and a spicy twist. On the palate it was rich yet pure with herbal, inner floral tones and limestone minerals. The finish showed incredible depth with peach skins and a taste of flower petals. This was a very unique and pretty wine. (90 points) Find it on Wine-Searcher! / Producer's Website

2011 Sohm & Kracher Gruner Veltiner – The nose was deeply rooted in the earth with notes of wet rocks, limestone, green apple, undergrowth and the slightest hint of tropical fruit. On the palate it was fresh yet with weighty textures and a slight spritz, displaying a mineral core offset by ripe pit fruits and spice. This wines attractive presence on the palate lingered into the finish, adding a slight bitter tinge, which was a welcome addition to the juicy and vibrant close. (92 points) Find it on Wine-Searcher! / Producer's Website

2009 Moric Grüner Veltliner Sankt Georgen - The nose was intense with rich, spicy floral notes , yellow fruits and herbal tones, followed by a hint of mineral laden rock. On the palate, it showed rich textures with a dense concentration of stone fruits offset by balanced acidity, which left it seeming rich, yet juicy at the same time. Spicy floral tones lingered through the long finish seductive finish. (93 points) Find it on Wine-Searcher! / Producer's Website

2011 F.X. Pichler Grüner Veltliner Smaragd Dürnsteiner Liebenberg – The nose was clean with steely notes of green apple, minerals, undergrowth and a hints of tropical fruit. On the palate, it was rich yet unbelievably pure and balanced with ripe, white fruits and spicy inner floral tones, which lasted beautifully through the mineral laden finish. Stunning. (92 points) Find it on Wine-Searcher! / Producer's Website

2011 Prager Grüner Veltliner Stockkultur Smaragd Achleiten – The nose was at first floral with undergrowth and limestone, leading to rich peach, which filled the senses with a slight effervecense. On the palate it was gorgeous with ripe stone fruits saturating the senses and oily textures offset by balanced acidity. The finish was long and seemed to melt from the senses revealing a beautiful refreshing character. (93 points) Find it on Wine-Searcher! / Producer's Website

2011 Bernhard Ott Grüner Veltliner Fass 4 – The nose was vibrant, showing chalky minerals, green apple and a hint of citrus. On the palate, there was an attractive clash of sweet versus tart fruit with great balance and flavors of green apple lasting through the mouth-watering finish. (92 points) Find it on Wine-Searcher! / Producer's Website

2011 Schloss Gobelsburg Grüner Veltliner Lamm # 1 - The nose was intense yet soothing, showing ripe peach, hints of citrus, wet rock and stony minerals. On the palate, it was fresh yet lush, seeming to touch on all of the senses with notes of sweet stone fruits, citrus and inner floral tones. The finish was long, turning slightly tart, tinged with green apple and minerals. (93 points) Find it on Wine-Searcher! / Producer's Website

2010 Schloss Gobelsburg Grüner Veltliner Kamptal Reserve Tradition – The nose showed peach with spicy florals tones, green apple and moist mineral stone. On the palate, it was lush yet balanced with ripe pit fruits, citrus and minerals leading to an long, long ,long finish. (91 points) Find it on Wine-Searcher! / Producer's Website

** The best part about this tasting were the people I enjoyed it with. This Austrian Wine tasting was hosted by Snooth for their "People's Voice Wine Awards". My tasting companions were made up of some of the best wine bloggers from around the country. Below are links to their impressions from this exciting lineup of wines. Enjoy!

My Vine Spot: #SnoothPVA: Wines of Austria Master Class

Benito's Wine Reviews: Snooth PVA: Wines of Austria

The Reverse Wine Snob: Gruner Love Featuring the Stadlmann Gruner Veltliner 2011

Jameson Fink: High Line Park and Gruner Veltliner: Contemplating Time and Space

Vindulge: So you think you know Grüner

Wine Julia: SnoothPVA: Terroir Driven Grüner Veltliners of Austria Create Food Friendly Wines with Distinctive Flavors

Vinesleuth: Gruner Veltliner: A Delicious Puzzle

A Regional Tour of Italian Whites

By: Eric Guido

I remember a time when I would tell people that I only liked “Red” wine. I still hear people say this from time to time and it makes me smile. The idea that there’s something inferior or less enjoyable about white wine, is now humorous to me. It all started with a glass of aged Riesling. With time, Sauvignon Blanc joined my list of favorites. However, what I was truly missing was the vast array of unique whites wines that are made in my favorite wine producing country, Italy.

Most countries specialize in a few white varieties, while some can claim to produce four to six worth exploring. Italy, on the other hand, produces more unique white wines than I could possibly keep track of. Each region of Italy boasts a number of white wines proudly. To list them all would be exhaustive, and likely prove impossible.

However, nothing makes me happier than knowing that I can call upon Italy to fill all of my white wine needs. Especially as summer approaches, having a selection of different Italian whites, promises that you will always have a wine to pair with just about any meal you can dream up. From light and refreshing, poolside sippers, to big, rich wines that crave a serious meal, and everything in-between.

Below you’ll find Italian whites from eight different regions, along with a brief description of its style, a tasting note and what I would pair with it. Enjoy.

Valle d'Aosta  (Muscat) This wine may not be what you'd expect from a typical Muscat (usually with a hint of sweetness), yet it's well worth searching out. This dry style of Muscat shows beautiful floral notes on the nose, which carries well into the finish. A classic Italian treat, Melon and Prosciutto would be an excellent pairing partner for this highly expressive wine.

2011 Maison Anselmet Muscat - The nose was exotic and intense with spicy floral notes, ripe peach and minerals. On the palate, it showed inner floral notes, flower petals; soft pit fruits and beautifully balanced with a long floral finish. Beautiful. (90 points) Find it on Wine-Searcher!

Friuli (Pinot Grigio) If you're still drinking Santa Margherita Pinot Grigio, I beg you to stop and explore a little. Although this wine isn't a textbook example of the variety, it is one that will show you what Pinot Grigio is truly capable of. The Vie di Roman Pinot Grigio spends extra time fermenting on the skins, giving it a copper hue, a unique set of aromas and a weighty presence on the palate that has to be tasted to be believed. As for a pairing, a plate of pasta dressed with pesto sauce would be a perfect fit.

2010 Vie di Romans Friuli Isonzo Pinot Grigio Dessimis - It showed a slight copper tone in the glass. The nose was slightly restrained on the '10 Pinot Grigio Dessimis, yet with gentle coaxing revealed peach skins, underripe nectarine, and yellow flowers. On the palate, it was medium-bodied with white stone fruits, flower petals, and a bitterness that combined with the wine's acid structure to create a lovely balance. The finish showed a dry, structure which leads me to believe that a few years in the cellar will be required to show this wine's true colors. (92 points) Find it on Wine-Searcher!

Trentino Alto Adige (Gewürztraminer) Slowly becoming one of my favorite white wines, Gewürztraminer, shows such a unique floral spiciness with a weighty, almost oily presence on the palate. With a hint of sweetness, these wines make the perfect companion to spicy Chinese, Thai and Indian curries.

2011 Kellerei-Cantina Tramin Gewürztraminer Alto Adige - Südtirol Nussbaumer - The nose showed tropical fruits, spice and stems with a hint of balanced sweetness and floral notes. On the palate, it was rich, but not overwhelming, with an oily texture followed by notes of peach, pear and spice. The finish lingered long with spicy inner floral tones and peach slowly melting away from the palate. (92 points) Find it on Wine-Searcher!

Liguria (Bosco and Albarola) The wines of this tiny region are so impacted by the coastal influences of the neighboring Sea, that you can practically taste it in the wine. Imagine sitting at the beach on the Ligurian Riveara, during a beautifully sunny day, and the wine you put to your lips completes the moment--That's Cinque Terre. I would pair this with a fresh batch of fried calamari with just a twist of lemon and pinch of salt.

2009 Campogrande Cinque Terre - The color was yellow-gold and very pretty in the glass. On the nose, i found apricot, grapefruit, a spritz of lime; followed wet minerals, herbal tones and raw almond. On the palate, it seemed almost weightless carrying the floral notes from the bouquet into the mouth, with notes of grapefruit, orange peel and a bitter twinge that puckered the cheeks. The finish started dry with a bitter citrus note, but soon made the mouth water and left me feeling completely refreshed. (90 points) Find it on Wine-Searcher!

Emilia Romagna (Malvasia & Trebbiano) Another truly unique wine that continues to open up in the glass, the La Stoppa Trebbiano Ageno is far from your average Trebbiano. The nose explodes with layer after layer of exciting aromas while it dominated, and then refreshed the palate. For me, a great pairing would be a mixed greens salad with citrus vinaigrette.

2007 La Stoppa Ageno - The nose showed lush ripe apricot, spicy florals and potpourri with a dark and soothing character that drew me in. On the palate, it showed an initial burst of acidity and almost fizante style, yet it settled with time in the glass and revealed a juciy mix of bitter citrus pith, dried orange, and inner floral notes that lasted through the long finish. My first few sips of this wine deceived me, with time it blossomed to show it’s hidden beauty. (91 points) Find it on Wine-Searcher!

Sardegna (Vermentino) Sardinia is an Island off the western coast of Italy, which is just as effected by Spain as it is Italy. Vermentino is a highly aromatic, medium bodied wine with zesty acidity that pairs beautifully with grilled fish, especially Sea Bass.

2011 Nuraghe Crabioni Vermentino di Sardegna - The nose showed citrus with sea minerals, and almond skins. It caressed the palate with soft textures showing white fruits, which turned tart through the medium-length, juicy finish.(89 points) Find it on Wine-Searcher!

Calamari in Zimino

Abruzzi (Trebbiano) Another Trebbiano, but I had to include it, as this is not your average Trebbiano and should be on your bucket list of Italian wines. The Valentini Trebbiano demands your attention with earthy minerals and beautiful notes of the coast. These wines can be enjoyed young but really shine with a little age. My favorite pairing for this wines is Zuppa di Pesce, or one of my own recipes Calamari in Zimino.

2007 Azienda Agricola Valentini Trebbiano d'Abruzzo - The nose showed lemon with minerals and sea tones, followed by earthy schist and green stems. On the palate, it was clean and balanced with soft citrus tones, followed by notes of ripe melon and stone. The finish was pure with mouth-puckering acidity ushering through flavors of citrus and stony minerals. (93 points) Find it on Wine-Searcher!

Sicilia (Grillo) Sicily is like a nation onto itself, with multiple climatic regions throughout the island. The wines here also take on a very different personality. Grillo, is an aromatically intense wine with a medium-bodied texture, hint of sweetness and intensity on the palate, which opens up many opportunities for pairings. Grilled seafood, rich chicken dishes and moderately spicy asian cuisine would all pair well with this Sicilian native.

2010 Feudi del Pisciotto Grillo Carolina Marengo - The wine showed a golden-yellow color in the glass with intense, spicy florals notes with ripe white fruits. On the palate, it was rich, with oily textures showing peach and inner floral tones with zesty acidity, which kept it clean and juicy throughout the finish. (89 points) Find it on Wine-Searcher!

** The best part about this tasting were the people I enjoyed it with. This Italian White Wine tasting was hosted by Snooth for their "People's Voice Wine Awards". My tasting companions were made up of some of the best wine bloggers from around the country. Below are links to their impressions from this exciting lineup of wines. Enjoy!

The Reverse Wine Snob: Excellent Italian Whites - Exploring the White Wines of Italy Including Two Bulk Buy Selections

Benito's Wine Reviews: Snooth PVA: il gran giro d’Italia con dodici vini bianchi

Vindulge: Learning about the white wines of Italy with Snooth – one region at a time

Wine Julia: #SnoothPVA: Indigenous Varietal Italian White Wines From North to South

My Vine Spot: #SnoothPVA: White Wines of Italy

Snooth PVA: A World of Wine In N.Y.C.

By Eric Guido

I have just returned from a rollercoaster ride of a tasting weekend. The Snooth People’s Voice Wine Awards managed to take me from Italy, to Spain, to Austria, to Brazil and even South Africa. It was a massive event with focus group tastings, guest speakers, cooking demos, food & wine pairings and a group of some of the best wine bloggers from around the country. It will take many days to sort through the massive amount of pictures, tasting notes and overall impressions that I collected over the last few days. All of those impressions will find their way into these pages.

However, until that time, I thought it would be great to go over a few of the highlights of my weekend. In the world of wine tasting, you always have the ones you love, the ones you like and the ones that fall flat, but I can tell you that this weekend opened my eyes to large number of excellent wines. What’s more, the people that made it happen, the bloggers that shared my experience (which you should be following, see below), and the foods—oh the food. So I’ve attempted to put something of a scrapbook together for you here. Enjoy.

The Aurora Carnaval Moscato Rose

We started early Saturday with the wines of Brasil. My overall impression of this up-and-coming region was good, however the tasting was marked by an unusually large amount of corked bottles. I certainly enjoyed a number of the red wines, but the show stealer (and great for the upcoming spring) was the NV Aurora Carnaval Moscato Rosé, a spicy floral and fruity rosé with soothing bubbles, ripe fruits and spicy inner floral tones on the palate. At $14.99, this would be a great way to sip through your summer BBQs.

Costilla al Vino Tinto
Ribera del Duero braised short ribs

With Brazil behind us, we made our way to Salinas Restaurant for a tasting of wines from Ribera Del Duero. This was an eye-opening tasting for me, as I admittedly have not spent enough time exploring this region of Spain. The wines were ripe and juicy, but not over the top. They were great with food, yet could easily be sipped for your enjoyment, and I can’t wait to compile my notes and present them.

Chef Luis Bollo

Then there was the food. Salinas Restaurant presented us with a four-course meal prepared by Chef Luis Bollo. It was fantastic with the warm, soothing Caldo de Temporada (Galician style Pumpkin-Chicken soup) and the Costilla al Vino Tinto (Ribera del Duero braised short ribs). The setting was comfortable, yet uplifting, with skylights and a warming fireplace. I can’t wait to go back and spend some time perusing the menu.

The afternoon found us tasting through the white wines of Italy, a region that I have the most experience with. However, on this day, nothing truly wowed me from this lineup of wines. No matter, because right afterwards we were brought to Snooth’s Grand Tasting, featuring the finalists from the People’s Voice Wine Awards. It was amazing with some of the best wines from around the world.

Chipotle-Rubbed Swordfish
with a Papaya-Fennel Slaw

Many of my favorite wines were present along with cuisine from a number of local and, not so local, chefs. We even enjoyed a cooking demo from Chefs Vidyadhara Shetty and Keith Griffin of the Cayman Islands, preparing a Chipotle-Rubbed Swordfish with a Papaya-Fennel Slaw. The crowd was massive and there was a feel-good aura to the entire event, which I seldom find at tastings.

Some of the highlights from my evening included a great performance from the Australian wines of Yalumba, a Masciarelli Merlot, and the Villa Ghemme Montepulciano d’Abbruzo, as well as the young yet spellbinding ’09 Burlotto Barolo Monvigliero. My detailed notes will follow in the weeks to come.

At this point, you’d think there’s nothing much to top what we had already tasted, but you’d be wrong.

Aldo Sohm talks rocks, dirt
and Gruner Veltliner.

With Sunday came an early morning tasting of the wines of Austria. The tasting was magnificent with a great presentation Aldo Sohm, on terroir, and so many stunning wines that I was floored. As I continued to work through them, it seemed as if they just kept getting better and better. My experience with Austrian wine has been limited, and this tasting left me as a fan, with a new love in life, Gruner Veltliner. One of the highlights of this tasting was the 2011 Schloss Gobelsburg Grüner Veltliner Lamm # 1, a completely seductive white wine that was stunning for it’s richness, yet balanced and laced with minerals and tart citrus. It’s a wine that will find its way into my cellar.

Smoked Ostrich

Lunch brought us to my alma mater, The Institute of Culinary Education, for a paring of South African food and wine. One of the highlights of this tasting was to find the 2009 Glenelly Lady May in the lineup, a wine that I became familiar with from a tasting late last year. Different vintage, but same amazing performance. The Lady May is a Bordeaux blend from South Africa that truly proves that the possibilities are endless in this region. It’s a wine that could be decanted and enjoyed now, or better yet, placed in the cellar for years.

With only a few hours left to our day, we made our way to a tasting of the wines of Rioja. It’s amazing to me that I don’t have more of these wines in my cellar, because each time I have a chance to taste both young and aged Rioja, I swoon over them. It’s a region of remarkable beauty and ancient cellars that are filled to the brim with treasures waiting to be released.

The '85 Conde de Valdemar Gran
Reserva.  A perfectly aged bottle.

This tasting put a number of vintages in front of us, but what was truly stunning were the wines from 1994 and 1985. They were so intense, still fruity and young, yet they showed all the depth of aged wine, along with price tags that are surprisingly easy to swallow. Our last wine of the weekend, the 1985 Conde de Valdemar Gran Reserva, was so beautiful that I couldn’t help myself from drinking it down—and going for a second glass.

What a weekend! But that’s not all; the people that I shared it with were such a big part of the experience. I had the honor of tasting with, and have been humbled by, some of the most talented and interesting wine writers and artists. Their links are all below, and I urge you to check them out. It’s amazing what resources are out there for wine and food lovers; you just need to look.

The Wine Hub: Wine Exploration Starts Here
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Wine Julia - A focus on Oregon wine & so much more
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Wine Harlots - On wine and all things that inspirer her
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Richard Jennings on Wine - A truly epic wine taster and writer
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Seema Gunda of the Serious Eats Amateur Taste-Along.
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Wine Folly - Wine tips, maps and tools.  An amazing resource for wine lovers.
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Wine by Benito - Food, wine and great perspectives, a blog after my own heart.
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Reverse Wine Snob - Down to earth, looking for great wines that are good values.
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Makers Table - Food, Wine and the pleasures of the table.
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Brunello Bob - Love Sangiovese? This is the blog for you.
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Vineyard Adventures - Wine, food, Travel and Tours.  A beautiful site to dig into.
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Vines Sleuth - "the wine blog for casual wine drinkers" but so much more.
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Vindugle - Wine Education and Consulting
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Wannabe Wino - Totally down to earth with a great selection of reviews
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Hip Tastes - A totally hip website about wine, food, travel and music, as well as a published wine 
guide.
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Vine Spot - appreciation, education and the enjoyment of wine.
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Avvinare - An amazing, experienced palate with perspectives on food and wine. 
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Jameson Fink - Wine without worry

People's Voice Wine Awards Grand Tasting

Where will I be this weekend?

I'll be at Snooth's People's Voice Wine Awards Grand tasting. Leave it up to Snooth to finally hold a wine awards system built on the opinions of all wine lovers. Throughout last year, all members of Snooth were given the ability to vote weekly on their favorite wines. The winners were announced and now you can taste them too. Saturday, March 23rd from 6pm - 8pm, held at the Altman building in the heart of Chelsea and will feature 100 winner and finalist wineries, as well as food pairings and demonstrations. It should be a great time.

The purchases tickets to the event: Eventbrite

An Eye-Opening Experience: The Glenlivet

By Eric Guido

In the world of wine, I find that searching for the obscure and impossible-to-find bottles often results in much more satisfaction than tasting through large production, easier-to-find wines. I suppose this has affected me in much of what I do, especially with one of my recent explorations in life, Single Malt Scotch. Of course, like most new intrigues in life, I’ve spent a good amount of time listening in on conversations and picking the brains of other Scotch drinkers in an attempt to find the best bottles—the must-try bottles. However, the results had been a mixed bag of satisfactions and disappointments. In reaction to this, I began to withdraw a little and found myself relying on a small number of bottles that I knew I liked. Oh, what a mistake that was.

Why? For starters, I had skipped the biggest brands of Single Malt Scotch. Imagine if you decided to taste through Bruno Giacosa’s Rabaja Riserva without ever tasting Produttori del Barbareco’s Rabaja Riserva. In essence, you’d taste an amazing $200 bottle before tasting a $50 bottle that’s 99% as good. Do the math; is the $200 bottle really worth the price? Well, maybe if you have money to burn.

All of this brings me to The Glenlivet. The fact is that, up until recently, I Ignored The Glenlivet because it was so widely recognized as the Scotch of choice. The chances of seeing a bottle of 12-year Glenlivet at your favorite bar are pretty high. In my old way of thinking, this meant that I should skip over it and move on to the more obscure—big mistake. What’s more, with the 12-year being their flagship bottle, when you start to delve into the 15- and 18-year, you find an amazing mix of single malt expressions.

At this point I take a pause—“Am I really enjoying this?,” I ask myself.

“Yes, I am,” the little voice inside my head replies.

I believe I’ve had something of a revelation. I’m sipping the 12-year, and it speaks to me about satisfying the craving of a larger audience. It’s soft and sultry with all the sexy spice you want, yet without the hard edges you fear. It’s that introduction Scotch—the one that tells you if your guest wants a one-night stand or a life long commitment. If they like it, great… If they love it, take the next step.

As I move on to the 15-year, I find sweet vanilla on the nose as it lulls me into a state of satisfaction, yet there’s something more lurking beneath that nose of pure hedonism. It’s something rich and deep with woodsy, spice notes and a slight bitterness and kick that reminds you that this is a glass of 15-year-old scotch. It’s in its adolescence and it wants to explore; all it needs from you is a willing invitation.

But then the 18-year hits your table. You just graduated, high school is over, and it’s time to play with the big boys. The 18-year takes the sexy, sweet notes of the 12-year and marries it with the wisdom and depth of a life full of experiences. It’s richer, darker, spicier, and sweeter on the nose with citrus notes, tropical fruits, dark chocolate and cherry. It’s a scotch that challenges you by asking “are you ready to taste me?,” and when you take the plunge, it goes down like silk—you can’t quite prepare yourself for an 18-year until the moment you experience that first sip. For me, a well-seasoned, medium rare steak makes for the ultimate companion to such a spirit.

But wait! I somehow found myself so wrapped up in years that I forgot to mention The Glenlivet Nadurra. The Nadurra is a cask-strength single malt, meaning that The Glenlivet hasn’t watered down this whiskey at all before bottling it. The result is a scotch that allows you to dictate your own experience by the amount of water you choose to add. I found myself obsessing over this scotch for a great deal of time. For one reason, the nose continued to open up and change with how much water I added. At first I found apple pie and spicy floral tones, but the more I explored, the more I found as spicy orange, exotic spice, vanilla and rich pear came to the front. On the palate, it was smooth with just a prefect kick that grounded it in reality. This is a scotch that I couldn’t be left alone with—because it might be all gone when you return. It was a revelation. It was a bottle that I knew I had to own so I could continue to experiment and share it with others.

In the end, my closed-minded methods had made me blind to one of the most enjoyable single-malt scotches that I could hope to enjoy. The Glenlivet will certainly find a place in my home collection, and I can’t wait to start pouring it for guests.

Summer Break

My busy summer season is upon me and as usual, I'll be taking a break from updating The V.I.P. Table through August. Hopefully you will spend this time drinking great wine and pairing it well with your daily meals. My publications on Snooth will continue uninterrupted and The V.I.P. Table will be back to regular updates in September.

Recently added to Snooth: Pairing Zinfandel

It’s the dog days of summer. During these times I find myself most often at the grill. Whether it’s a weeknight, weekend or holiday, the grill is where I want to be. However, not every wine can stand up to the char, the spices and the sauces that grilled food is best known for. There is one wine that can handle it in spades, and that’s Zinfandel... Click here to read more!


Thank you to all of my readers.  Enjoy your summer!

Pairing Food and Wine on Snooth

With how busy this year has been, I just realized that I never introduced one of my newest projects with Snooth Media. As of the beginning of this year, I moved on from being a Snooth contributor, to now being a full fledge freelance writer with a regular column on food and wine pairings as well as inclusion in Snooth’s new digital magazine. It’s been a good run and it just keeps on getting better.

This has been a great opportunity for me, to both expand my contacts and have access to a lot more wine to taste. As a result, I’m able to bring my readers an expanded selection of reviews with each update. And there’s even more to come. With an entire year of assignments ahead of me, you can expect to see food and wine pairing articles on pairing Zinfandel, Cabernet Sauvignon, Pinot Noir, Pinot Gris, Merlot, Spanish and Portuguese wines and a big project on Northern Italian reds.

Below, I’ve listed a number of articles that have already been published this year. As for The V.I.P. Table, nothing has changed; you can expect me to continue delivering my take on the world of wine. If there’s anything you’d like to see or a way you think I can improve this site, please feel free to contact me.

Thanks again, and enjoy.

Pairing Riesling

I find it funny that Riesling is always hailed as one of the greatest (if the not the greatest) white wine varieties and yet so few people have it in their cellars or use it at the dinner table. Honestly, it’s a shame. The fact is, Riesling is one of the best food-combining wines. Not just because of its mouthwatering acidity or intense fruit, but because it comes in so many varying degrees of sweetness that you can almost always find a Riesling that will go with your meal... Click here to read more!

Pairing Rose

The wine world is suddenly catching on; there’s nothing wrong with drinking rosé. In my time, I’ve heard people talk down rosé more than any other style of wine. Why? Some will say it was the rise of White Zinfandel that forever left a mark on rosé. People looked at a pink, sparkling glass and thought of grandma’s sweet summer wine or the cheap headache-inducing stuff they were poured at a wedding. Honestly, I don’t think this is the only reason. I believe that in some regions (especially New World), rosé has been the red-headed stepchild of many winemakers. Recently, we are seeing a significant rise in quality across the board... Click here to read more!


Pairing Sauvignon Blanc

Spring is here with summer around the corner, and although I will miss the big, structured red wines that I love so much, this time of year has me longing for Sauvignon Blanc... Click here to read more!



Pairing with Grenache

I often think of Grenache as an easy pleaser. If I’m on the way out the door to go to a party or need to pull that bottle for a friend who has asked for something that’s sure to impress, I almost always go with Grenache. Why? Because the majority of Grenache is fun to drink and easy to understand... Click here to read more!


Pairing Meritage and Bordeaux style wines

For many people, wine appreciation, collecting and drinking begins and ends with Bordeaux. You may not even realize it, but it is primarily two grapes that make up the lion's share of the Bordeaux blend, namely Cabernet Sauvignon and Merlot, with Cabernet Franc trailing as a close third. When dining at the average restaurant that serves wine by the glass, chances are there will always be a Cabernet Sauvignon, and there will likely be a Merlot on the list as well... Click here to read more!


Pairing White Rhone Wines With Food

When most people think of the Northern Rhône, they don't think of white wine. It's really no surprise that Viognier (one of the principal white grapes of the region) had nearly gone extinct only fifty years ago, with just eight acres planted across the entire region. Now, Viognier, as well as Marsanne and Roussanne, have spread across the world. Viognier, being the most popular of these varietals, has found success in South America, Australia, California and even Virginia. Frankly, we're lucky to have Viognier in our arsenal of food-friendly wines because its versatility allows it to pair well with some of the more difficult wine-pairing cuisines around the world... Click here to read more!


Sangiovese Food and Wine Pairings

Sangiovese is easily one of my favorite wines to pair with food. It’s versatile, with many different interpretations that open up numerous opportunities for pairings. I would place Sangiovese in my top five food-friendly wines, with many examples simply needing food to shine. I can’t tell you how many times the comment, “this needs food,” has been made when discussing Chianti, Brunello or Vino Nobile... Click here to read more!


Pairing Syrah From Around The World

Whether it is classic reds from the Northern-Rhône, rich and powerful Aussie Shiraz or the dark and sultry Californian expression of the Rhone Rangers, Syrah is the underdog that slowly continues to gain ground. The interesting Syrah identity crisis is the only thing holding it back from worldwide renown. For example, the average person doesn’t know that Syrah is the grape behind Crozes Hermitage and Côte-Rôtie and the alias “Shiraz” has become more synonymous with Australia than an actual grape varietal... Click here to read more!