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Mulled Wines: Tis the Season

Last week at the store, a customer came in looking to purchase inexpensive red wine. With a very heavy accent, he shared that he would be using it to make something. Several times he mentioned what it was, but all I heard was the word “glue”. As he came to the counter, I curiously asked him for further information; he pulled up a recipe on his phone for Glühwein.

As I discovered, Glühwein is the German variation of what we know as mulled or spiced wine. Literally meaning “glow wine”, I imagine it is what comes over you after drinking it on a cold, crisp night. As like many things we do today, the history of mulled wine goes as far back as the Roman Empire. The Romans called it Conditum Paradoxum, boiling honey in wine, then adding spices and dates.

Vin Brûlé

In addition to Glühwein, there are other variations from around the globe. Vino Caliente is a Spanish mulled wine and a traditional drink during the holidays. Vin Brûlé, although a French name meaning “burnt wine”, is Italy’s spiced mulled wine. Also a holiday tradition, you will see this served at outdoor holiday markets. In France, you will drink Vin Chaud, or “hot wine”. My favorite name, Glögg, comes from the Scandinavian countries, where, no doubt, many mugs are consumed during their cold, winter months. All of these mulled, spiced or hot wines are very similar with one suggested variation of alcohol added at the end to each recipe for an additional jolt.

Glühwein


Like my customer, Glühwein is the one I want to try. All other recipes I have seen combine all liquid ingredients in a pot to boil, while Glühwein makes a simple syrup first:

  • 1/2 medium orange
  • 3/4 cup water
  • 1/4 cup granulated sugar
  • 10 to 20 whole cloves
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 (750-milliliter) bottle dry red wine (Cabernet, Merlot, or Sangiovese)
  • Rum or amaretto, for serving (optional)

Using a vegetable peeler, remove the zest from the orange in wide strips, taking care to avoid the white pith; set aside. Juice the orange and set the juice aside. Combine the water and sugar in a large, nonreactive saucepan and boil until the sugar has completely dissolved. Reduce the heat and add the cloves, cinnamon, star anise, orange zest, and orange juice. Simmer until a fragrant syrup forms, about 1 minute. Reduce the heat further and add the wine. Let it barely simmer for at least 20 minutes, but up to a few hours. Keep an eye out so that it doesn’t reach a full simmer, as you do not want to boil off the alcohol. Strain and serve in small mugs, adding a shot of rum or amaretto and garnishing with the orange peel and star anise if desired.

As we head into the holidays and the cold winter months in most of the world, more and more people will be turning to mulled or hot spiced wine for warmth and comfort. This season, wrap yourself in the glow of a spicy mug.

Cin Cin!

Viognier, Italian-Style

When wine drinkers think of the white grape, Viognier, the first place that comes to mind is the Rhone region of France. Also produced in North America, Australia, and South Africa, Italy is the last place I thought I would find this grape. This week, I was surprised and delighted to discover a local Viognier offered on the menu at a restaurant in Orvieto.

Just exactly where Viognier originated is basically unknown; it is thought the ancient Romans might have brought it to France. As recently as 2004, a study at UC Davis did a DNA profile, discovering Viognier closely matched a Piedmont grape, Freisa. Surprisingly, it is also a genetic cousin to Nebbiolo.


The restaurant we had lunch at in Orvieto was Il Malandrino Bistrot. We decided to eat light, ordering a few antipasti. The wine we selected was a Viognier from a local winery, Madonna del Latte. Located between Orvieto and Lake Bolzano, the winery has been in operation since 2000, currently producing all organic wines. 

On the nose and palate, there were citrus fruit, peach, and apricot notes. The palate was also smooth, with a refreshing finish. It paired well with the fish appetizer we ordered. I thought it was an exceptional pairing with our flavorful cheese appetizer.

Unfortunately, I did not have more time to explore other wines from Madonna del Latte, doing one of their winery tastings. In addition to the Viognier, they produce a Cabernet Franc, which, again, I would not think would be produced here. They also do a Pinot Nero (Noir) which is done, but rare.

If you are ever in Orvieto, book a winery tour at Madonna del Latte, followed by dinner at Il Malandrino Bistrot. It will be a most enjoyable and memorable day!

Cin Cin!

Donatella Cinelli Colombini: Wines of Tuscany

This past week at Fattoria del Colle in Trequanda, Siena, I had the pleasure of imbibing many of the amazing wines from the Fattoria, as well as from their other winery, Casato Prime Donne. Each evening we enjoyed a different bottle with our carefully and lovingly prepared Tuscan meal. During our first full afternoon, we were also taken on a tour of the Fattoria property and cantina, while learning the history of the owner, Donatella Cinelli Colombini, her family, and also sampling their wines.

The wines from both properties are all organic, grapes hand-picked with only the rain to irrigate and help them grow. In the cellar, they use bigger French oak barrels from Burgundy for a slower aging process.


At dinner the first evening, we had one of the only white wines we would drink all week, Sanchimento IGT Toscana Bianco. Made with the Traminer grapes grown around the chapel at the Fattoria winery, this limited production white is named after the patron saint of the chapel, San Chimento. Typically a northern grape from the Alsace (Gewürztraminer), the wine is aromatic and spicy. 

The next day we toured the Fattoria, ending with a tasting of two of their wines. The first wine, Cerentola DOC Orcia, is a blend of Foglia Tonda, a rare red grape indigenous to central Tuscany, and Sangiovese, the most common grape in this region. Blended together, the two grapes bring balance to the wine; the Foglia Tonda smoothness and the Sangiovese, tannins. 

The second wine we sampled was their Brunello di Montalcino from the Casato Prime Donne winery. It is at this winery, where the all female staff, produce the Montalcino wine from 100% Sangiovese grapes. This is the longest aged wine and released for sale four and half years after harvest. Full-bodied with 15% ABV, this wine has amazing tannic structure and balance.

That evening at dinner, we opened bottles of their Chianti Superiore. Grown and produced at the Fattoria, this wine is named Superiore because of the low-yield of the grapes used. Dominantly Sangiovese, small bunches of other varieties are used to maintain the Chianti tradition of blending. 

The next evening, and during our “happy hour” events, we opened bottles of Leone Rosso DOC Orcia, which is one of my favorite wines at the Fattoria. A blend of Sangiovese and Merlot, which would typically get the classification of “Super Tuscan”. Since the wine is produced under the DOC Orcia appellation and not IGT, it escaped the fate of Super Tuscan classification. Well-balanced and smooth, this wine is perfect on its own or with food.

The following evening we opened their Rosso di Montalcino from the Casato di Prime Donne winery. Made from the same Sangiovese grapes as the Brunello, this wine is meant to be consumed earlier. The evening we opened this bottled we also sampled the local Pecorino cheeses, fresh and aged. This wine was a perfect pairing with the aged Pecorino.

If you ever find yourself in Siena, be sure to stop in for a wine tasting or plan an overnight stay at the Fattoria, immersing yourself in the wine, food, and culture of Tuscany. You will not be disappointed!

Cin Cin!

WineRipi Cantina Diffusa

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In the southern province of Frosinone, there is a little known town named Ripi. At the recommendation of my friend, Mia, we went to visit her family’s wine bar last evening. Open for just one year, WineRipi Cantina Diffusa, is a tiny location with a lot to offer.

Owned and operated by husband and wife team, Raffaele Cerbone, a sommelier, and Melania Persichilli, the wine bar is located on Viale Umberto I, 28 in the heart of Ripi. A native of Ripi, Melania met Raffaele while they were both serving in the military in Afghanistan in 2006. Raffaele is originally from Australia, moving to Italy at the age of 13 with his family.

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Last evening we settled on a bottle red Cesanese wine, which is made from a grape indigenous to the area. Traditionally used to make sweet wines that are frizzante (slightly sparkling), Cesanese is light-bodied and also used for blending. Raffaele was kind enough to spend some time with us, chatting about the business and the various grapes grown in the area. Cabernet Sauvignon is another red grape that is planted and grows well in the region. The whites commonly grown are Malvasia and Passerina. Malvasia is often used for blending to add flavor and texture to other whites. Passerina is best enjoyed while it is young; the ones from this region tend to be full, rich, with a creamy texture.

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Raffaele and Melania serve outstanding aperitivi foods at the wine bar. Because it was Friday evening, we enjoyed a nice array of fish hors d’oeuvres. They hope to expand the business, educating people about the area and what it has to offer, regarding wine, food, and traditions.

If you are ever in this area of Italy, halfway between Rome and Naples, it is worth a stop in Ripi for a glass of wine, an aperitivo and a chat with Raffaele and Melania, who will make you feel most welcomed!

Traveling Post-COVID

As I start packing for my upcoming trip to Italy, I cannot help but stress a little. Will I be bumped from my flight? Will there be delays? Will I get stuck at the airport? Will my luggage arrive with me? Before entering the wine industry, I did a lot of domestic traveling, staying in hotels for a week at a time. Travel woes were a rare occurrence back in 2015, when I took my last business trip. Today, it is a normal part of post-COVID travel.

When planning this first international flight since 2003, I was shocked by all the changes in the industry; it was mind-numbing. With no travel agent to book my flight, I went online to look at airfares, stunned by the options just for a regular coach seat. Basic was the lowest fare and included only a carry-on, maybe a seat. Main Cabin includes one checked bag, carry-on, and a seat. Premium includes two checked bags, carry-on, priority seating and check-in. Does anyone really pay premium to sit in coach? And who travels internationally with only a carry-on, other than questionable characters?

This past January I traveled for the first time since 2015, celebrating a milestone birthday with my niece and some friends for a weekend. It was very eye-opening to discover I was actually able to travel with only a backpack, which qualified as a carry-on. The size limitations for said pieces has changed dramatically. People were pulled from the line and charged for what was once classified as carry-on luggage, while others had too many carry-ons, thinking they could divide and conquer. Since it was winter time, at the suggestion of my frequent-traveler niece, we all hid our second item under our coats. The stress and the games are absurd!

I am not condoning the recent upsurge of violence on airplanes, but when you consider all these factors, it might explain why it is happening. Stress is number one. Add to that, what used to be coach, is now divided into three sections – steerage, commoners, and elite. Then combine that with alcohol and, generally, unstable people. Coach has become confusing and a free-for-all.

As I embark this coming Tuesday on my late night flight, my goal is to find my chosen aisle seat, put on my neck pillow, hopefully pass out, and wake up in Rome. You may be asking yourself what this all has to do with wine. I am also concerned about bringing back my favorite bottles in my suitcase. In the past, I always snuck in more than the two bottle limit, hiding the extras in my boots and dirty clothes. Are drug-sniffing dogs now trained to also detect alcohol? Hmm! I think I will take my chances!

Reds: To Chill or Not to Chill?

At a recent wine tasting, the topic of conversation around the tasting table among attendees, was whether or not to chill red wines. Everyone had a different inclination, from drinking red at room temperature, to putting a slight chill on the bottle, while another added an ice cube. My reaction to the latter was to put my hands over my ears, singing, “La, la, la, la.” drowning out the adverse treatment of the wine.

The customary storage temperature for reds is 55-65 degrees Fahrenheit, while standard drinking is at room temperature (no more than 70). Rather than abandon reds during warm, summer weather in some areas, wine drinkers sometimes choose to put a chill on their reds, though others chill them all year long. No right or wrong, it is really all about preference.

Putting a chill on lighter-bodied reds like Pinot Noir, Zinfandel, Grenache, and Nebbiolo can enhance the wines flavor profile. Fuller-bodied wines like Cabernet, Merlot, Syrah, and Malbec should be served at room temperature to avoid doing a number on the tannins, which can become bitter. It is best not to over chill any varietal, as this can alter the taste, whereas an ice cube waters down the flavors.

Whichever your preference, the norms seem to be changing in the wine industry when it comes to chilling reds. From an ice bucket for chilling at your table to an ice cube in your glass, many methods appear to now be acceptable among the experts.

Cin Cin! 

Wine Tasting Tips

Tasting at Palmer Vineyard, Riverhead, NY

Along my wine journey, I have led and attended many tastings; several in store, at wineries, some private, and others at events. For the most part, they all work the same, depending on the size of the group and the environment. At events, attendees like to drink and network, while in store and at wineries, there is more of an interest in learning about the wines.

Chances are, if you like wine, you have visited a winery or attended a tasting at a store or other venue. Whichever tasting environment you choose to attend, there are tips to make your experience more pleasant for everyone.

  • Do not wear strong scents. Perfumes, aftershaves, and colognes can interfere when trying to appreciate the aromas of wines. This also includes the odors of cigarettes, cigars, and other smoke shop items that have recently been declared legal in some states.
  • Eat something in advance. While some store and event tastings may offer small snacks, it is best to have food in your stomach when beginning a wine tasting. If available, take advantage of the snacks between each pour and have water available so you stay hydrated. I call this the “Catholic Method” of drinking, alternating between water and wine.
  • Plan out your tasting experience. A lot of venues will do this for you, suggesting which wines to start and end with. When I plan a tasting, I start with a welcoming bottle of sparkling. I then pour whites, starting with the lighter varietals first, moving to the fuller-bodied next. Reds are then opened in the same order. I will sometimes end with a sweet/dessert wine. You can certainly skip the ones you do not like, but best not to skip around.
  • Swirl, Smell, Sip, Sense! To have the best experience at a wine tasting, you do not want to just dive right in and drink the wine. It is best to first gently swirl the wine around in the glass, releasing the aromas. Then smell the wine, holding the glass under your nose, pulling it away slowly. Next, take a sip of the wine, moving it around your palate, allowing the flavors to emerge. It takes time for this last step, but through practice you will be able to sense particular aromas and flavors in wine. Do not get frustrated if you do not pick up on them right away.
  • Ask questions. As the wines are being poured, chances are something is being conveyed about each wine; you might also be handed a sheet of information. Don’t be shy to ask specific questions about the wines or the winery. It is actually fun to hear the story behind a bottle.
  • Have fun! There are very serious wine tasters out there and you will occasionally encounter them on your wine journey. In life, it is important to have a semblance of humor in most situations; this is one of them. Enjoy yourself, but not to the point that you become “that person” or “that group”.
  • Most important, drink sensibly! It is a good idea in these tasting situations to have a designated driver. Remember, it is not a bar so you will be served small pours but they do add up. It is helpful to have water on hand (“Catholic Method”) and to know your limits.

Cin Cin!

Return to Italy!

One month from today, I will be traveling back to Italy after a 21-year absence. So much has changed in the world since I last stepped foot on Italian soil, never mind the fact that I could have a college-age kid right now if I opted to go down that road. But, I digress!

As I think ahead to what needs to be packed, electronics is one of the most notable changes since I was there in 2003. Back then, I brought along my little red flip-phone, using a local calling card to phone home. Now, my carry-on will hold a computer, phone, and all the accoutrements that will allow access during the 8-hour plane ride, as well as anywhere I venture throughout Italy. Do calling cards even exist anymore?

The other big change is the level of importance wine has in my life. I am not sure I even drank wine back then, let alone appreciated it. Back in the late 80s, when I was a student in Rome, I know for sure I was not imbibing; as college kids do, we consumed a lot of beer. During subsequent trips back, my palate matured along with me, but I don’t recall taking advantage of all the fabulous wines Italy has to offer. Now, as a writer, blogger and cellar manager, I am absolutely thrilled about this trip, looking forward to posting each wine experience along the way. 

Arriving in Rome October 2, I will stay with my college roommate and dear friend, while I take a few days to recover from jet lag. Let’s face facts, I am 21 years older! On October 6, I head north to Tuscany for a week to attend a writer’s retreat. As fate would have it, the retreat is at a winery, Fattoria del Colle , located in Trequanda, Siena. Owned and run by Donatella Cinelli Colombini, the winery was restored in 1998, having been in her family for generations. Uniquely owned and run by women, I look forward to spending the week sampling their wines, while also writing, relaxing, and exploring the area.

Fattoria del Colle

Fattoria del Colle cantina

I will be back in Rome October 12, staying once again with my friend and visiting with her family. From there, we will take day trips or overnights to other parts of Italy. It will be fascinating to be looking out now, through the eyes of an oenophile. I hope you will follow along on this exciting journey.

Cin! Cin!

A Toast to the End of Summer

Summer wines

Like many of you, I am sure, I have found this summer to have been, long, sweltering and very wearisome. Fortunately, I have had a place of employment to go to everyday, cranking their air-conditioning instead of mine. On this last weekend of summer, I am really happy to say farewell to air conditioning, summer wines and basically everything to do with the dog days of

In a previous post, I alluded to the fact that I am a seasonal wine drinker, gravitating to the crisp whites and the many shades of rosé during the summertime. This year I have definitely had my fill and cannot wait to pop open my inaugural bottle of red, as the weather starts to cool down and we welcome the first days of fall. 

Before we don the boots and comfy sweaters, let’s take a look back on some seasonal favorites:

White Bordeaux

Located in the southwest of France, Bordeaux is situated on the bend of the Garonne River and divided into two parts; the right bank to the East and the left bank to the West. Always a fan of Bordeaux, red and white, this summer I discovered this white gem. A blend of Semillon (70%) and Sauvignon Blanc (30%), this fresh wine is lemony and herbaceous, making it a perfect match for seafood, poultry and fish.

French Sauvignon Blanc

Situated in the central Loire Valley, Touraine is known for both red (Pinot Noir and Gamay) and white wines (Sauvignon Blanc). If anyone is looking for a Sauvignon Blanc from Sancerre, which can sometimes be overpriced, I will usually recommend this wine as an alternate. Dry, citrusy, with a smooth mineral finish, this wine pairs well with any type of seafood or pork dish, as well as goat cheese.  

New Zealand Sauvignon Blanc

This classic white from the Marlborough region of New Zealand has contrasting characteristics from the Sauvignon Blancs of France. Located on the South Island, Marlborough is the largest wine region in New Zealand. The cool climate of the area produces a dry white wine that combines tropical and stone fruit flavors, with a hint of grassiness; I enjoyed this one as an aperitif! Nonetheless, Sauvignon Blancs from this area are a perfect match for seafood dishes or a delicately spiced Asian cuisine.

Spanish Rosé

I have noticed that people shy away from the darker shades of rosé, thinking the lighter, Provence-style wines are the best to drink. Of course this is untrue and this summer I tried this medium colored rosé from a region 40 miles south of Madrid called La Mancha. A well-balanced blend of Tempranillo and Garnacha, this dry wine has deep notes of cherries and strawberries on the nose, with a fresh long finish on the palate. This wine would go great with barbecue, grilled meats or a nice charcuterie plate. Please open up your mind and palate to all shades of rosé.

So let’s raise a glass, bid adieu to the final days of summer and all your favorite summertime wines!

Cin Cin!

Wine & Toilet Paper: Crisis Essentials?

Working in an essential business during COVID-19

With the invisible threat of COVID-19 upon the world, it is quite fascinating that a common response within the population has been to run out and panic buy things that are not immediately needed. When the news hit that we could be confined in our homes for upwards of a month or two, industrial-sized packages of toilet paper rolled out of stores everywhere. This irrational behavior was brought about by fear, which in turn, seemed to bring out anger among some seeking paper products thought to be in short supply.IMG_1739

Deemed an essential business, the wine and spirits industry has also seen an upswing in panic buying amid consumers. While I have not seen any fighting for coveted bottles of Chianti, I have observed customers loading up on cases of wine, “just in case”. The unpredictability of current events is definitely making people more stressed and fearful. A frequent worry amongst my customers is being homebound with family without something to imbibe. Quite honestly, I usually hear this same distress when a weekend snowstorm is in the forecast. I can only imagine what the possibility of a month or two of quarantine, without an end in sight, could do to a parent or spouse; wine does seem to be the perfect elixir. Having said that, I will leave the toilet paper anomaly to the professionals to figure out.

For the most part, people have been very appreciative that we are open for business and remain essential; we have cut our hours and have limited customer contact, with shipping and curbside pickups on the rise. To my amazement, there are a small number of shoppers that act as if they have just woken up from a coma and it is business as usual in their world. For those of us that are out there servicing the public, I feel the warm glow of being essential is slowly dimming as this continues on.

I know we, who are working in customer service, are not in the thick of it with doctors, nurses, and emergency workers; I wouldn’t want to be. However, just remember that each day we too are taking chances, venturing out there to assist the community. While it is our pleasure to do so, I just ask that you be extra kind to the people delivering packages, mail and food to your homebound selves. Be a little more patient waiting for your curbside order and in line at the stores. And for the love of God, do not show up two minutes before closing time to browse the store and shop, while you have been sitting home all day long and we have been working a full day.

Stay safe and as always

Cin Cin!