new wine shop opens in DC

Ansonia Wines

Located at Dupont Circle (1828 18th St. NW, Washington DC). And they have tastings everyday which you can follow on twitter or on their own blog - http://ansoniawines.blogspot.com/.

I am looking forward to visiting this wine shop! They have a heavy focus on Burgundy. And they also have an advance order group (aog) for French and Italian wines. Making this on the top of my to do list for 2010.

Ringing in the new year with $15 or less?

Cristalino ~ $7.99
Spanish, Cava.
You have your choice of Brut, Extra-Dry, and Rose. If you are looking for more traditional go with the Brut. If you are looking for something sweeter then go with the Rose. Drink straight or mix up some lovely cocktails!

Segura Viudas Brut ~ $10.99
Spanish, Cava. (I reviewed this Cava at Arts on Foot this year.)

Dried apples, marmalade, with minerals and a hint of spice. More earthy, rustic really, than the Cristalino Brut.

Zardetto ~ $14.99
Italian, Prosecco.

Crisp, dry, and fairly acidic with tart apples and minerality. I know several people who swear by this Prosecco.

An Intro of sorts

Thought I should take a moment and introduce myself.
Hello, I am Nettie.

I have been working in the wine industry for almost 4 years and I have been studying to be a Sommelier for 2 years.

My favorite red varietal is Cabernet Franc (Loire Valley) and my favorite white is Sancerre (Loire Valley as well). As far as palates go, I do have more of a man's taste in wine. I enjoy the earthy, smoking, meaty, dirty reds. I want to taste the soil the vines have been growing in. I want bouquet more than aroma on the nose as well.

Besides wine I like to dabble in art - ceramics, photography, and digital media.

http://www.etsy.com/shop/thenettiep

http://www.zazzle.com/thenettiep

I can never stop learning, I am a professional student, a collector of knowledge and degrees! I am motived to learn something new that peaks my curiosity. I am currently 2/3 on my way to becoming a Sommelier and I have just become a member of the Society of Wine Educators. I have a Bachelor of Arts in History, a minor in Psychology, and a Masters of Science in Multimedia Technology - All from California University of Pennsylvania.

I look forward to trying and reviewing wines to share with you all. And hopefully helping you to find new wines to try and help you expand your wine world.

Wente 2007 Syrah

On the Nose: Vanilla, Milk Chocolate, Strawberry Preserves, Baking Spices.

On the Palate: Blackberries, Cherries, Chocolate, Baking Spices, Plums (the flesh, no skin) with a touch of Smoke and Earthiness.

Over All: This wine was a nice inky ruby color. And a great value at $8 a bottle! It is mainly Syrah at 80% thus why the other varietals are not mentioned. But there is 9% Counoise (probably added for the spice), 8% Grenache (to add more dark cherry), and 3% Mouvedre (probably added for the smoke and earth) involved as well.
It sort of has a GSM/Châteauneuf-du-Pape thing going on.

Remy Martin 1738 Cognac

On the Nose: berry compote into baked apples with cinnamon, vanilla and maple syrup. Pretty round.

On the Palate: Australian licorice (molasses), brown sugar and pecans. A touch of candied fruit, perhaps oranges and lemons. The finish is mainly on the front of the palate.

Over all this was an incredibly smooth cognac. And deliciously warming. I craved either dutch apple pie or pecan tarts to accompany this tasty beverage. It is a lovely bronze/copper color as well.

From The Murderist:

This is an exquisite cognac.

The night we opened this bottle was also the night I chose to reacquaint myself with the pleasures of smoking a pipe; the Remy Martin 1738 was the perfect complement to a woodsy, old skool English tobacco blend called Night Watch. A friend of ours tried it with his cigar and found that it went equally well with that also.

A couple of nights later I sampled the Remy Martin 1738 with some of TheNettieP's sugar cookies and discovered an awesome, if unexpected pairing.

F.W. Langguth Erben Kabinett 2008

It's been a busy last couple of weeks, so it's taken me an unforgivable amount of time to get this bottle up on the blog.

In their words:
Erben Kabinett is a refreshingly light, fruity white wine with a delicate fragrant finish. An ideal food match with Sushi, salads, white fish and oriental cuisine. Serve chilled.

In my words:
While not all that complex or impressive, Erben Kabinett was a satisfying enough aperitif for Thanksgiving. The nose was full of peaches, apricots, lime, and honey, with a streak of fresh hay running underneath. The mouth feel was light and round, with a medium dry level of sweetness.

I've had no small amount of trouble trying to find out just what varietals are used in this blend. That it has a great deal of Riesling is obvious, but the others are a little murkier. Could be Silvaner, could be Muller-Thurgau, could be both or something else entirely.

Prince Michel Tasting Bar in Old Town

These are my tasting notes from a recent visit to the Prince Michel Tasting Bar located right on King Street in Old Town. The tasting was not expensive and you were able to try a nice variety.

Prince Michel Pinto Grigio 2008
Nose: limes, granite
Taste: pretty acidic, yet very light, limes and minerals.

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Prince Michel Viognier 2006
Nose: melon fruit salad, pretty aromatic
Taste: melons, tropical, acidic, hint of lemon

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Old Town Chardonnay
Nose: fresh cut peaches and a hint of smoke
Taste: peaches and apples with smokiness

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Old Town Semi-Dry Riesling
Nose: peaches, nectarines – the stone fruits
Taste: round body, and more stone fruits.

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Dry Rose
Nose: strawberry preserves
Taste: strawberries, dill and other herbs. A touch of dried apricot. Pretty crisp.

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Old Town Merlot
Nose: dark berries, spicy vanilla
Taste: smooth, dark berries, vanilla and a long spicy finish.
*** One of my favorites

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Old Town Cabernet Sauvignon
Nose: dark cherries and cedar, hint of pepper
Taste: Fruity, medium bodied, dry, hint of smoked pepper.

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Old Town Harmony
Nose: tobacco, strawberry, black berry, earth
Taste: vanilla, chocolate, raspberries - Bordeaux like blend.
*** One of my favorites

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Old Town Sweet Red Reserve
Nose: roses, stone fruits
Taste: dark cherries, plums and vanilla

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Port
Nose: chocolate covered raspberries
Taste: a little hot, but a pretty smooth chocolate flavor. Vanilla, chocolate and sugared berries

Historic Ales of Scotland

The Historic Ales of Scotland four-pack was the last alcohol purchase I made while in Atlantic City; wouldn't you know it, I never found the time to drink them there. It was only about a week ago that I squared myself away and tried them out.

These beers come from the Williams Brothers brewery and are packaged seasonally. Depending on the time of year you purchase the pack, you'll get four of five styles (Fraoch, Grozet, Alba, Ebulum, or Kelpie). My pack did not include Kelpie, which is a seaweed ale (I was a little disappointed by this, too).

Ebulum Elderberry Black Ale

In their words:
Introduced to Scotland by Welsh Druids in the 9th Century, elderberry ale was part of the Celtic Autumn festivals where the ale was passed round the people of the village.
This recipe was taken from a 16th Century record of domestic drinking in the Scottish Highlands. In mideaval times elderberries were used for many natural remedies and are known to be high in fruit tannins and oils. It is a rich black ale with fruit aroma, soft texture, roasted grain, and red wine flavour, with a gentle finish.

In my words:
This was my favorite beer in the pack. The nose was very big and full of coffee, toasted oats, and mocha. There was an undercurrent of astringent fruitiness as well. The mouth feel was light and angular with a streak of ripe cherries running through it. Ebulum left a light coating on the palate, which made for a long, lingering finish.

Alba Scots Pine Ale

In their words:
Introduced by the Vikings, spruce and pine ales were very popular in Northern Scotland until the end of the 19th Century. Alba is a "triple" style ale, brewed to a traditional Highland recipe using the sprigs of spruce and pine collected every Spring. This complex rich tawny ale is best drunk at room temperature from a wine goblet.

In my words:
The nose on this ale is crisp and more than a little shy. There's no hint of any malt or hops, just a light pine scent accompanied by a faint yeastiness. Alba hits the palate clean and then surprises you with a burst of wild berry compote; I found this surprise very welcome, but others who tried it felt that the fruit flavor was too overwhelming.

Fraoch Heather Ale

In their words:
Fraoch is Scotland's native ale.
Heather ale has been brewed in Scotland since 2000 b.c. Brewed using heather flowers and Scottish malt, it has a distinct floral aroma, full malt character and a dry wine-like finish. As one of the oldest style of ale in the world there are many legends and folklore surrounding it.

In my words:
Of all the beers in the Historic Ales of Scotland four-pack, this one had the most going on. There was a melange of very green floral and herbaceous scents; the highlights included the bitterness of fresh hops and the ripe earthiness of forest brush in the springtime. Underneath this was a quiet layer of yeastiness.
A hefty serving of malt gives Fraoch more body than the other beers, but it remained soft in the mouth feel. Like Ebulum, Fraoch coats the palate and has a longer finish. Additionally, there was a not unpleasant hint of fresh sawdust on the palate.


Grozet Gooseberry and Wheat Ale

In their words:
Since the 16th century Scots monks and Alewives have brewed special concoctions from a blend of malts, wild spices and ripe gooseberries. Bringing together these various ingredients in a beer the brewer attempts to offer a drink which is refreshing, full of flavour and a pleasure to consume. Amongst the Scots literati of the 19th century the Green Grozet was immortalised as 'a most convivial drink'.

In my words:
This was actually the most straightforward of the beers. The nose contained gooseberries and wheat with a hint of strawberries and yeast. In terms of mouth feel, Grozet was soft, round, and full like a Hefeweizen, but without the sweetness. The finish clings to the top of the palate and leaves a lingering nuttiness.

The Historic Ales of Scotland are only one part of Williams Brothers brewing; they also have an entire range of contemporary beers. Feel free to visit their website (or Scotland!) for more information.

Route de Epices/Peche Mortel

One thing that consistently surprises me about Atlantic City is the availability of interesting alcohol. I’m not talking about the top shelf elixirs or cleverly contrived cocktails found at the various casino bars; there’s a lot less novelty there than anyone is willing to admit. Instead, I’m referring to the omnipresent liquor stores, which are well stocked with fascinating (and reasonably priced) wines and beers from around world.

Two recent finds, Route des Epices and Peche Mortel, come from Dieu Du Ciel microbrewery in Canada.

Routes des Epices

In their words:
Routes des Epices (French for “Spice Route”) is a rye beer brewed with both black and green peppercorns. Initially the beer reveals flavours of fresh grain and malt, which give it notes of chocolate, caramel and fruit. The pepper flavour and aroma is fully revealed in the finish, which leaves a pleasant, spicy, tingling sensation on the tongue.

In my words:
If anything, I think Dieu Du Ciel is underselling just how potent this beer is. The nose is full with the aromas of freshly baked rye bread, cracked pepper, and coffee; there’s a definite maltiness encompassing the nose as well, which does lend hints of caramel.
For all of this, the beer is surprisingly crisp, with the body falling somewhere between the light and medium ranges. The pepper leaves not only “a pleasant, spicy, tingling sensation on the tongue,” but also a light burn in the back of the throat; consider yourself warned if you don’t like the spice.

Peche Mortel

In their words:
Peche Mortel (French for “Mortal Sin”) is an intensely black and dense beer with pronounced roasted flavours. Fair trade coffee is infused during the brewing process, intensifying the bitterness of the beer and giving it a powerful coffee taste. Peche Mortel is brewed to be savored; we invite you to drink it in moderation.
Peche Mortel was born in our Montreal brewpub in October 2001.

In my words:
This descriptor is much closer to the mark. The nose is a riot of fresh coffee grounds and bittersweet chocolate with a warm maltiness surrounding. The coffee and chocolate continue onto the palate, with their full, roasted flavours being contrasted by a pleasing bitterness. Though the body is only medium, this beer is amazingly rich.

Now these are just two of the beers available from Dieu Du Ciel; if you’re interested in either of them or want to see what else they have to offer, I recommend you visit their website. They’ve also got brewpubs in Montreal and St. Jerome, in case you happen to be wandering through the area.

The Amacker Thanksgiving

No lie, Thanksgiving dinner makes for difficult pairing. Depending on the meal, there can be a lot of strong flavors in competition with one another; mate this situation with a desire to cater to your guests’ palate preferences and it’s easy to end up with a wine nightmare.

The Menu:
Steak
Cornish Hens
Green Bean Casserole
Dressing
Peas
Dinner Rolls

The Traditional Choice:
I would recommend having a medium or light/medium bodied Merlot on the table. Even if you don’t like it, inevitably you’ll have a guest who wants a more traditional pairing. This is also the wine for the person who can’t decide between the steak and the Cornish hen and decides to have both.

As a side note, I would have used a bigger Merlot for the steak and a more demure one for the Cornish hens, but if you want to keep the table clutter down or there just aren’t that many people who will drink it, I think you’ll be safe with a single medium-bodied Merlot.

Something More Personal:
Since the hostess prefers sweeter wines, I’m going to recommend a medium-dry Riesling or a White Zinfandel. Classicists will probably cringe, but no wine rule has ever trumped a wine drinker’s taste. The medium dry Riesling will provide appeal with its kiss of sweetness, but it won’t be a sugar bomb that overwhelms the flavor of the food.

White Zinfandel is pretty much the same across the board. You’re going to get a little more body than you would with the Riesling, which will help it hold up a little better with the steak, but I think this advantage is negligible when you’re faced with that blast of residual sugar. If this appeals, however, you might want to look for a local White Zinfandel producer (if this is an option) rather than just using one of the big name labels (like Beringer); often times local producers will utilize a little more finesse when crafting a wine like this.

Something For Fun:
I can’t let a Thanksgiving go by without recommending that everyone put a bottle of Beaujolais Nouveau on the table. It’s light, young, and inexpensive; it also makes a great bridge for white wine drinkers that may be peering over at the red side of the house. I tend to prefer it a little warmer than most, but at around fifty-five degrees you’ll have a refreshing and smooth red that’s bursting with strawberries and bananas on the nose.


From TheNettieP:

Steak: A Cab/Merlot blend would do nicely with this as well, to give it a bump in the body.

Cornish Hens: I think you can get away with a Chenin Blanc with this. AND the hostess may like it :)

I totally agree with the Nouveau choice as well.

Maybe even an Albarino? It will pair well with the green veggies, too.

And I will toss this in there as well: Sparkling goes with near next to everything. A little sweeter Sparkling may make it feel more festive for the hostess as well :)