Manage episode 198962616 series 2081284
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Sips of the Week
1. Taylor Fladgate 10 yr Tawny, Price: $30.99 Winemaker’s Notes: Although best known for its legendary Vintage Ports, Taylor Fladgate’s also one of the most respected producers of aged tawny. This style of Port is fully matured in seasoned oak casks each holding about 630 liters of wine. Here, over many years of ageing, the wine gradually takes on its characteristic amber ‘tawny’ color, slowly developing the complex mellow flavors and the smooth luscious palate which are the hallmarks of this style of Port. Taylor’s blends its magnificent 10 year old tawnies from its extensive reserves of old cask aged Ports matured in the firm’s cool and tranquil cellars (known as ‘lodges’) in Oporto on Portugal’s Atlantic coast. Deep brick color with amber rim. Rich and elegant nose combining aromas of ripe berry fruit with a delicate nuttiness and subtle mellow notes of chocolate, butterscotch and fine oak wood. Smooth and silky on the palate and full of ripe fig and jammy flavors which persist on the long finish.
2. Grahams Port L.B.V.. ’06, Price: $25.99 Winemaker’s Notes: Graham’s Late Bottled Vintage Port is a superb wine selected from the finest production of a very good year, but unlike a ‘declared’ Vintage Port – which is bottled in its second year, ‘LBV’ matures for an average of 5 years in seasoned oak casks prior to bottling (hence the term, ‘Late Bottled’). This wood – ageing encourages the wine’s development and it is therefore ready to drink sooner than Vintage Port. As with the latter, Late Bottled Vintage Ports are sourced primarily from the Malvedos vineyard. Graham’s Late Bottled Vintage possesses attractive licorice and floral aromas and fresh, ripe blackberry fruit flavors. It epitomizes Graham’s house style very effectively: great rich fruit concentration with spicy complexity and depth, held together by superb structure and balance. These wines and more are available at Wells Discount Liquors in Baltimore or at a retailer near you.
Brendan Dorr Mixologist at B&O American Brasserie joined me to share his award-winning cocktail The Cadizian. You can try this yourself using the recipe below. If you want to join Brendan for his Forgotten Cocktail Parties check out his Facebook page at www.facebook.com/forgottencocktailclub Bio: Brendan Dorr is the Head Bartender and Mixologist at B&O American Brasserie delivering new American cuisine with the soul of a traditional brasserie and cutting edge cocktails. Dorr brings an artistic approach to mixology, using fresh and seasonal ingredients and a flair of creativity with every cocktail creation. Before coming to B&O American Brasserie, he spent seven years at the former Ixia Restaurant perfecting his craft. Dorr’s impressive resume includes posts at Black Olive and Aureole, Charlie Palmer’s renowned restaurant in New York. Recently, Dorr won the Vinos de Jerez Cocktail Competition, a national competition for his cocktail The Cadizan which we tasted on the show. Here is the recipe: The Cadizian 1 1/2 oz Redbreast 12 yr. Irish Whiskey, 1 1/2 oz Gonzalez Byass Solera 1847 Oloroso Dulce Sherry, 3/4 oz Kluge Cru Aperitif Wine (Lillet Blanc could be substituted for a more universal ingredient), 1 dash of Fee Brothers Orange Bitters, 2 dashes Peychauds Bitters, Twist of orange to garnish. Combine all ingredients in a mixing glass. Add ice and stir 40 times. Strain into a chilled coupe glass. Garnish with a twist of orange.
In partnership with Crystal Cruises and French Wine Explorers, Michael and I will be hosting a group during the Romancing the Riviera Cruise July 25-August 6, 2012 on board the breathtaking Crystal Serenity. We’ll sail our way from Lisbon to Rome with stops in Lisbon, Gibraltar, Barcelona Palomos, Cannes, Monte Carlo, Florence and Rome. Along the way we’ll have exclusive activities for our group that center on our shared love of food and wine. Crystal Cruises is now an all inclusive cruise ship which means your fare includes everything–food, wine, cabin and YES, wine and alcohol are included!! Learn more by clicking here
Wine Sandwich of the Week (aka Food Pairing)
Michael Forster, Private Chef, Hubby and 1/2 of He Cooks She Wines.com team talks the top 3 kitchen tools every at-home Chef should have in their tool kit:
- Mandolin Slicer: Read more on Chef Forster’s article
- Immersion Blender or Burr Mixer
- 5 Types of Knifes: Not just any knife will do and choosing a knife is serious business. Watch Chef Forster’s short video on The Wine Coach YouTube Channel for everything you need to know about choosing the right knife.
Bio: Chef Michael Forster started cooking at an early age when his mother would ask him to help bake a cake for someone’s birthday or help to cook dinner. In college, Michael would cook meals for all his friends and finally realized that a culinary career was his passion. Since then Michael has studied at The Culinary Institute of America and apprenticed at Le Cirque, in New York City where he learned traditional French cooking from basic sauces to intricate plate presentation. Over the last decade, Chef Forster has held positions in some of the country’s top restaurants including Osteria del Circo in New York City, Hampton’s at Baltimore’s Harbor Court Hotel and, now, as full time private chef. Michael is currently a Private Chef for a Prominent Washington D.C. family and has cooked for many of the D.C. elite, including heads of State, Foreign Diplomats and Supreme Court Justices.
Tune in next week:
Next week Amanda Hesser coauthor of Food 52 and two of my favorite ladies in wine Barbara Nowak and Beverly Wicham—the Saucy Sisters!!… and so much more! To get info from today’s show go to TheWineCoach.com or get my Free CD on the 7 Secrets to Outsmarting Any Wine List. You can also connect with me on FB at facebook.com/winecoach or tweet me @TheWineCoach. Special thanks to Wells Discount Liquors, Sheehy Lexus of Annapolis, Crystal Cruises, The Cavit Collection, Santa Rita Winery and J. Brown Jewelers.
306 episodes available. A new episode about every 12 days averaging 27 mins duration .