Over the past few weeks, there have been several chances to score some free food. Let’s see… there were chicken breakfast sandwiches, chicken lunch/dinner sandwiches, ice cream, iced coffee, and more ice cream. But I know what you’re thinking: where is the free booze? Well, for obvious reasons it’s not so easy to get a free glass of wine or a free cocktail. However, Virgin America airlines have heard you and are ready to answer your request with SuperFly Wednesdays. Passengers aged 21 and over can enjoy two cocktails, on the house, if they are one one of these flights:

When:
Wednesdays, May 21st and 28th, June 4th, 11th, and 18th

Where:
Flt 313, JFK to LAX, departs 5:05 pm
Flt 1839, SFO to LAX, departs 6 pm
Flt 1777, SFO to LAS, departs 7:15 pm
Flt 1852, LAX to SFO, departs at 3:55pm

For more information and updates, visit Virgin America’s Promo Page.

[image credit: elvinstar]

--Carol

Today Robert Mondavi passed away age 94. As a wine blogger and owner of a wine shop, not to mention a huge fan of California wines, I feel it is only right to raise a glass in his honor tonight.

--Carol

Yesterday was Mother’s Day, so the wine for dinner was my pick last night. A few weeks ago, Drew had purchased a bottle of Rancho Zabaco Sonoma Heritage Vines Zinfandel 2005 at Arlington Wine & Liquor in Poughkeepsie. I was in the mood for a Zin, but didn’t really want to open up one of our pricier bottles, so I thought it would be fun to try this wine.

The wine was a dark garnet color and had cherry and plum aromas with the scents of cedar and spice wrapping itself around the fruit. It smelled exactly like you’d expect a Zinfandel should. Upon my first taste I yelled out, “Chocolate covered cherries!” Drew thought I was grasping a little bit, but that really is the first thing that came to mind. The wine has a lot of sweet cherry flavor with a bit of chocolate on the finish. However, after another taste where I lingered a bit longer, there seemed to be a chemical taste. It’s wasn’t unpleasant, but it made me think of artificial sweetener (perhaps those were sugar-free chocolate covered cherries?) or some kind of household cleanser like Windex. The tannins were well-balanced, and considering the APV of 15%, the alcohol seemed well-integrated. It was kind of your standard, jammy Zin. For $14.99, it is a pretty decent value. However, I think I would rather pay the extra $2 or $3 more for the Dry Creek Zinfandel which has a little more pepper and seems a little more refined to me. Nevertheless, we did enjoy it.

--Carol

I love my corks. After we finish drinking a bottle of wine, I toss the cork (provided it’s not synthetic) into a basket. I can’t bear to throw them away for a couple reasons. First, a lot of the corks have fun memories attached to them (birthdays, holidays, a great dinner out, etc.). But also I fancy myself to be a crafty kind of girl and plan on using them to make a cork wreath later this summer, once I’ve acquired a handful or two more. But not everyone has a project in mind. Some people just put the corks in a bowl and before long they have amassed quite a collection and might not know what to do with them. What a shame to throw away all that cork!

Well did you know that you can recycle your corks? Yemm & Hart is running an experimental wine cork recycling program. Their goal is to convert them into a self-sustaining product and raise awareness of the cork oak tree. Last year, almost 3,000 pounds of corks had been collected! (I wonder how many bottles of wine were consumed?) According to their Web site, 1,146 people have contributed their corks — some people several times. Yemm & Hart will produce cork tiles that can be used for walls, floors, or other projects. If you are interested, you can mail off your wine and champagne corks to:

Wine Cork Recycling
Yemm & Hart Ltd
610 South Chamber Dr.
Fredericktown, MO 63645

I think this is a pretty amazing project and if I find that I don’t have the time to make my own cork crafts I might separate out the really special corks and happily send the rest to Missouri! Just something to consider.

--Carol

In case you didn’t realize, this Sunday is Mother’s Day. As a mom myself, there’s no chance I’ll be forgetting about it If you are lucky enough to be able to treat your mom to something extra-special, you might want to forgo the Mimosa at brunch and try something just a little bit different: Champagne Royal. The simple addition of raspberry liqueur adds a very subtle flavor and tints the champgane a lovely shade of pink. This is a light cocktail that is also very pretty on the table and making it could not be simpler!

Champagne Royal
1/2-1 oz. Chambord Rasberry Liqueur
4 oz. Champagne (domestic sparkling wine can be substituted)

Pour Chambord into the bottom of a champagne flute and top with champagne. Float a few raspberries in the drink for a pretty presentation.

[image source: DawnAllyn]

--Carol

When Tim Elliot of Winecast announced the theme (Old World Riesling) for the current edition of Wine Blogging Wednesday, I was really looking forward to it. I don’t drink many Rieslings and consider the variety to be unfamiliar territory for the most part, and thus an adventure. German Rieslings are arugeably the most famous of all “Old World” Rieslings. The country’s Riesling vines can be traced back to 1435 and by the end of the 19th century Riesling was the region’s dominant grape variety. In Germany, you might hear Riesling called “The King of White Wine Grapes.”

I decided to come back to a German Riesling that I had quickly tasted at an industry event in the fall: 2006 Urban Riesling Nic Weis Selection. I remembered liking it and wanted to be able to take my time and get a better feel for it. Urban Riesling is produced from grapes in the vineyards neighboring St. Urbans-Hof Estate in Leiwen, Germany. St. Urbans-Hof has only 30 hectares of land on which to grow grapes, and with their reputation for high-quality wine that was growing in popularity, German winemaker Nik Weis reached the limit on what he could produce from his own vineyards. In 2006 he began to source grapes from his neighbors and began producing Urban Riesling. He put his name on the label to assure consumers it was a high-quality product. I found a bit of background on this wine at Wine Online:

“The Mehringer Zellerberg vineyard is a southern- facing site of slate soils which offers the perfect conditions for producing a typical Mosel Riesling on a high quality level,” said Weis. “Since the area is lesser-known than others on the Mosel, and because the vineyard is only slightly-steep, allowing some vineyard work by tractor, Urban Riesling also offers great value.”

As a member of Germany’s prestigious VDP (German Association of Praedikat and Quality Wine Estates), Weis is restricted from using the St. Urbans-Hof label on any wine that is not grown on his own property. He is diligent in honoring that regulation and thus, Urban Riesling carries the name I. Weis as producer on the label.

The wine has a very pretty light straw color. We were tasting it at about 9 PM, but I imagine that it would glisten beautifully if you were enjoying a glass of this Riesling out on the deck or porch. There were aromas of honey, pear, minerals, and a melony sweetness. The melon and pear carried through to the palate, and the sweetness rolled onto my tongue nicely. The wine resolved to a semi-dry, mineraly finish: quick and crisp. For around $11.99, I think that Urban Riesling is an excellent value. Like most German Rieslings it would pair well with foods that have a bit of spice to them. I think it would be great with grilled kielbasa (from a good butcher please, not the supermarket stuff if you can help it) and sauerkraut (with caraway seeds if possible). I could also see this pairing well with sushi. I think the sweetness of the wine would be a great contrast to the salty soy sauce and hot wasabi. Of course, Riesling is wonderful on its own and at only 10.5% alcohol, is a great choice for warmer weather when you don’t want to drink anything heavy.

Thanks again to Tim for hosting and picking a great topic for this round. Stay tuned for the announcement of the round-up, and the topic for Wine Blogging Wednesday #46, which will be hosted by Dr. Debs of Good Wine Under $20.

--Carol

Well, it’s about time I got back to writing about wines, isn’t it? I have a few pages of tasting notes that I really should get around to posting, but for now I’ll start with a really wonderful California red blend that we had with dinner last night: 2004 Dry Creek Vineyard The Mariner(between $40-$50) from Sonoma County’s Dry Creek Valley. This wine is a meritage blend of 46% Cabernet Sauvignon, 40% Merlot, 6% Malbec, 5% Cabernet Franc, and 3% Petit Verdot. It is 13.5% alcohol, so certainly within the “reasonable” range.

I don’t often comment on labels, but let’s face it: they’re an important part of the wine too. Many people (myself included) will try a bottle of wine based on little more than the label design. Perhaps it is related to my New England upbringing, but I find the label of The Mariner to really gorgeous. Although it’s difficult to read in the picture, the quote on the label says: “In spite of rock and tempest’s roar, in spite of false lights on the shore, sail on, nor fear to breast the sea!” This is pulled from Henry Wadsworth Longfellow’s poem, “The Building of the Ship,” a poem I happen to love. My opinion of the wine was off to a good start based on nothing of the wine itself, but it shows you how a label can easily influence opinion.

We decanted the wine and let it breathe while I prepared dinner (grilled strip steak with a tea peppercorn rub, steamed broccoli, and a garden salad — we went for ease on a Sunday night). The wine is a deep shade of purple. It was gorgeous in our decanter, but there was not a chance of it staying in there! On the nose, we smelled cedar, dried cranberries, and a bit of glycerin. It was ripe and plummy and as Drew stated, “subtle, but promising.” We tasted the wine and discovered ripe, plummy flavors. Drew noted that the wine had the sweetness of a honeydew melon. That is, it didn’t really tastelike honeydew, but it had a similar acidic sweetness. After tasting again and thinking about it a bit, we resolved this flavor to ripe blueberry. Plenty of vanilla oakiness was noticeable as well. I caught onto a “grilled” flavor that reminded me of some of the South African wines I’ve tasted. I thought that perhaps I picked up on it because I had been minding the grill and perhaps that scent was “stuck” in my nose, but Drew caught onto it as well. There was bit of dark chocolate as well. The tannins were quite heavy (which was not a surprise), but the long, graceful finish resolved them a bit.

The wine was perfect with the peppery, grilled steak. The flavors complemented each other nicely. It did not, however, pair well with the chocolate cake with caramel mousse that we had for dessert. Perhaps with a piece of dark chocolate or a richer dessert, but not the sticky sweetness of caramel. The Mariner is an elegant wine that is going to mature nicely. We have a couple more bottles in our wine cellar and I am really looking forward to returning to this wine in a few years to see how it develops.

--Carol

While I, personally, am not a huge horseracing fan, I still get kind of excited about the Kentucky Derby and surrounding hoopla. My husband and I have vague plans to go one day (and of course, hit up Maker’s Mark while we’re down there). But until then, I shall live vicariously though those people who do attend. Perhaps in honor of the event, tonight we’ll mix up a couple Mint Juleps, which are the traditional Derby drink. But did you know that there is a real, honest-to-goodness, official Kentucky Derby Mint Julep recipe? It uses Early Times Kentucky Whiskey, which has been the official whiskey of the race for the past 18 years. (But I think it would be fine to use your bourbon.)

 The Early Times Mint Julep Recipe

• 2 cups sugar
• 2 cups water
• Sprigs of fresh mint
• Crushed ice
• Early Times Kentucky Whisky
• Silver Julep Cups

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.

And in case you’re in the mood for something more, shall we say, desserty, be sure to check out this recipe for Mint Julep Cupcakes. Delicious!

--Carol

Man cannot live by bread alone, as the saying goes. Nor can he (or she) live by wine alone. As much as I enjoy wine tasting, I also enjoy mixing up cocktails for my family and friends. And although it’s not officially summer (no, there’s a good month and a half to go), the warmer weather has inspired to me to break out my cocktail shaker and open up the liquor cabinet instead of the wine fridge. I thought it would be fun to start a “Thirsty Thursday” series and share some great cocktail recipes with you to help kick start your weekend. I hope you enjoy it!

For my inaugural cocktail, I’m sharing a favorite that I created last year around this time: The Vanilla Bean. One of my favorite summertime treats is iced coffee, and I thought it would be fun to make a kicked-up version.

The Vanilla Bean Cocktail
1 oz. Starbucks Coffee Liqueur
1 oz. Vanilla flavored vodka
2 to 3 oz. Vanilla flavored seltzer (depending on your preference)

Pour all over ice, and give a quick stir. Serve in a highball glass.

--Carol

I will be the first to admit that bourbon and horse racing are the first two think that spring to mind when someone says “Kentucky.” But did you know that the state has 47 wineries? The wine industry is being revived in the Bluegrass State. Prohibition nearly destroyed it but people are working hard to build it back up.

In a press release, Agriculture Commissioner and Kentucky State Fair Board Member Richie Farmer said, “The growth of our wine industry is generating economic activity in our rural communities. It’s also creating demand for grapes, which helps Kentucky farmers. The Kentucky Department of Agriculture, the University of Kentucky and the Kentucky Grape and Wine Council are working together to expand the industry and make the Commonwealth a producer of great wine.”

To draw attention to their home-grown grapes, this year there will be a commercial wine competition at the Kentucky State Fair. The competition will have 50 categories, and the competing wines must be made from at least 75% Kentucky-grown grapes (or other fruit grown in the state). The competition will be judged on Aug. 10, and each entry will be showcased during the Kentucky State Fair, which runs Aug. 14-24. For more information, visit www.kystatefair.org Entry forms will be available beginning May 12.

--Carol