But then they threw me a curve ball. Gilt Groupe, the crafty parent company for all the Gilt sites as well as Jetsetter and Park & Bond, launched Gilt Taste in May of 2011. Premised as a marketplace offering artisanal hard-to-find foods, I perused with great interest all of the fantastic foodie luxuries my pantry was so desperate to house. Although the prices weren’t as knock-your-socks-off good as they appeared to be on the company’s other sites, it’s a fantastic resource for easy access to notoriously hard to find items like fresh truffles, exotic meats and a wide assortment of micro greens. There are also killer entertaining or aficionado assortments, like the drool-inducing D’Artagnan “Happy Hour in a Box” cured meat set or Artisanal Premium Cheese’s “Connoisseur’s Collection.”

Great. Bad enough for my wallet as is, but then in late August, Gilt Taste launched their wine section, starting with more than 50 bottles but rapidly expanding to what is now more than 100 selections. I know what you’re thinking…. over 100 selections of wine, so what? I have more than that in my basement! What’s the big deal?

Well, first is the range. The assortment offers choices from around the globe (although it is heavy on the traditional retail regions like California, Italy and France), and the prices vary from inexpensive (like a Geatien & Meyer Saumur Brut Rosé for $16.99) to higher-end and classically cult (Château Pichon-Longueville Comtesse de Lalande 2005 Pauillac at $159.00).
 

And then there are some older or rare finds that are worth checking out just for the experience of tasting them. Items like the Domaine de Chevalier 1999 L’Esprit de Chevalier Pessac-Leognan Blanc and the Edi Kante 1991 Terranum Selezione from Carso in Northern Italy are sure to provide a lasting impression and wine memory, broadening your palate and providing greater reference for all your future consumption. There’s a selection of Hermann J. Wiemer Rieslings and Gewürztraminers, sharing some of the best wines from New York’s Finger Lakes wine region with thirsty drinkers across the states that might not otherwise have access to them. And why not go “orange” with Vodopivec’s 2006 Amphora?

But on top of the varying range is the layout of the site. Each selection opens to a close-up bottle image, a description of the wine and technical details such as varietals, alcohol and appellation. Every wine also carries a description of the producer complete with picture, providing a glimpse into who makes what you’re about to buy. There’s also an aging recommendation, serving temperature and detailed food pairing suggestions for each. What else could one possibly need?

It’s refreshing to come across a resourceful retail site that has so much to offer without feeling overwhelmed by too many selections. Good thing the holidays are here, as it’s absolutely with others in mind that I’ll keep checking in on this GILTy pleasure.

Make Your Own: For vinophiles who always have something to say, how about giving them an opportunity to make their own wine? Custom winemaking facilities like Crushpad in Sonoma, CA or New York’s Staten Island Winery will put the power in their hands to create the perfect blend for themselves. Or, if you’d rather skip the winemaking part and just gift a creatively packaged selection of your design, check out the Your-Own-Private-Label options from City Winery in New York.

Mix it Up: There has definitely been a resurgence of interest in cocktails over the past decade, especially for well-made ones. Fresh ingredients, new and exciting spirits and even innovative techniques mean that there’s a whole new world of cocktails out there that most of us know nothing about. For the spirit lover in your life, consider gifting a ticket to a cocktail lab to discover the latest and greatest creations in the category. Companies like the Cocktail Ambassadors in San Francisco or your local bartending school are a good start, but flash cites like Gilt City and Living Social also feature items like this fairly often, usually hosted at a local bar or restaurant with some food pairings to keep things interesting, so be sure to keep an eye on those as well.

Learning is Fun!:  There are a wide variety of “classes” available in virtually every category of beverage, from wine to spirits, beer to sake, even coffee and tea. Thanks to an involved approach, easy atmosphere and lots of delicious tasting, attendees are treated to an experience that will educate and last a lifetime. This isn’t grammar or arithmetic – this is how to drink (and recognize what you like about it). I can’t think of anyone on my holiday list who wouldn’t be thrilled at the opportunity to try new libations!

NYC’s Astor Center offers a plethora of educational seminars, hands-on experiences and events, from the basic The Elements of Wine Class tasting class to the more focused and challenging Champagne vs. Sparkling Wine: Not all Bubbles are Created Equal experience, sure to thrill any wine geek. Outside of NYC, many culinary schools offer a wide variety of one-time or 4-8 week food and beverage classes to anyone interested, or check out your local retail shop, like Total Wine & More or BevMo, which frequently host specialized tastings and in-store events on wine, spirits and beer throughout their numerous locations. Check out your local institution or retailer’s Web site to see what they have coming up. You can also consider checking out your favorite local restaurants for upcoming winemaker or representative dinners. The best thing about this gift is you can indulge in it, too… register for two and make it something you can do together.

So there you have it, folks. You’ll never have to surrender to gift-giving defeat when you have these everyman-pleasing options up your sleeves! Now that I’ve shared my secrets, I’d love to hear your ideas for more amazing beverage-driven holiday gifts.

Statistics released last week by the Beverage Information Group indicate that overall beer consumption in the U.S. is down, as it has been trending over the past few years. It would be easy to jump to conclusions and fret that the beer boom is over, but a closer look at the numbers shows just the contrary: Although the Light segment continues to decline and contribute to the overall losses in the industry, growth in the Craft and Import segments remain significant despite their higher-priced items.

What does this mean, in a nutshell? Americans might be drinking less, but we’re drinking better! Hooray for us!

That’s right: More Americans are trading in fizzy yellow stuff for flavorful, artisanal selections created by brewers both abroad and across our great nation, looking for exciting selections and interesting, complex flavors that they’ve never experienced before. And with the most domestic breweries the U.S. has had in over 100 years (since about 1905) producing the widest array of styles, we have more delicious options available to us than ever.

Of course, the fabulous breweries that started this current craft trend about 25 to 30 years ago deserve the majority of the credit, followed closely by their later-blooming brewing brethren, but I have to believe that education has played a major role here as well. Associations like the Brewers Association and their array of consumer-education driven events like the Great American Beer Festival (which is coming up next week in Denver, CO) and Savor, homebrew groups and competitions throughout the country, savvy restaurateurs and programs like the Cicerone certification, and yes, media outlets including newspapers, magazines and even television shows have all helped to get the word out to consumers that there’s a world of flavor to be had for beer lovers.

And it seems like the people have heard. We all knew with the economic turmoil over the past couple of years that this transition wasn’t going to be easy, but it seems apparent now that while people are not as willing to spend more on alcoholic products, as they maybe once were, they’re comfortable getting less quantity for overall better quality.

But there’s still so much to learn, and so many beers to try. So keep up the good work, America. Keep drinking new and exciting brews, especially those made by small brewers right here in the USA.

To celebrate tonight, I’m gonna head to my local distributor after work and pick up something I’ve never tried before.  I’d love to hear what’s in your glass!

Cheers!

It got me thinking. If Moët can give us permission to enjoy Champagne on ice in a plastic glass, perhaps we should all lighten up on other wine etiquette. Sometimes I wish we didn’t tiptoe so gingerly through wine’s various rules. Basic tenets such as proper swirling, holding a wine glass at its base and drinking at a certain temperature exist for a reason. But sometimes we simply want to relax!

In honor of Independence day, I’m throwing all caution to the wind and admitting some of my bad habits. Here are three faux pas I am guilty of:

1)    When dining out, too often the perfect wine pairing is so out-of-reach that I don’t even make an attempt. With multiple diners and courses, one wine simply cannot match them all. Often I order a bottle for the table before we order food, based completely on mood and appetite. Food and wine pairing regulations are frequently ignored at the restaurant.

2)    If I’ve opened an everyday white at home and it has warmed up in the glass, I’m not above putting an ice cube in it.

3)    Though I loathe the unfortunate situation of receiving a corked wine at a restaurant and feel the customer has the right to send it back,  admittedly, I do it rarely. I have to be 150% confident in my accuracy to vocalize the problem to the server. All too often it spoils the tone of the meal when I’m met with a doubtful glance or an argument from the staff. I bet I’ve paid good money for bad wine on many occasions.

What kind of rules do you break? Fess up now!

This holiday weekend, I’m taking a tip from Moët & Chandon and passing on permission to throw all caution to the wind.  Drink your Champagne on ice! Pair your burgers with Sauvignon Blanc if you want! Put an ice cube in your wine for all I care! We all deserve to enjoy ourselves. Lighten up and enjoy your independence!

But many reds are fated to be left slumbering in the cellar, waiting for cool temperatures to return, and rightfully so. The mere idea of trying to keep a bottle of 1982 Grand-Puy-Lacoste from getting too warm at a picnic or from having its sediment stirred up while bringing it to the beach is daunting. The thought of a big, beefy, alcoholic red at the end of a long day becomes unappealing when the mercury is over 80°F or so and the humidity is hanging thick in the air.

Still, there’s no need to let the hot, humid weather completely dampen your enthusiasm for red wines. For inveterate–or even just occasional–red-wine drinkers, here are a few suggestions that will allow you to scratch that itch while keeping your cool.

Beaujolais

Most Beaujolais are not very tannic, meaning you can chill them down a little without making them taste hard and unappealing. That same slight chill will serve to accentuate the bright fruit and generally crisp acidity, increasing the wines’ ability to refresh. There’s no need to reach for cru Beaujolais, which are often more concentrated and tannic–look for simple Beaujolais and Beaujolais Villages from the 2009 or 2010 vintages. Big négociants like Joseph Drouhin, Georges Duboeuf and Louis Jadot are reliable and widely distributed; small producers worth trying include Jean-Paul Brun, Michel Tête and Domaine de la Madone.

Sancerre

Although almost all of Sancerre’s production is devoted to white wines, the red wines–made from Pinot Noir–share some of the same breezy, fresh, herbal qualities. The crisp acidities and delicate red-fruit characters partner well with salmon and chicken dishes. Here are a couple of Sancerre Rouge worth seeking out: Domaine Reverdy Ducroux and Domaine Bailly-Reverdy.

Chinon

Many vintners in Chinon bottle two or more cuvées of their Cabernet Franc. Look for those from young vines or sandier sites, which will be lighter in body and less likely to have been aged in new oak. A bonus to these choices? They’re usually the least expensive offerings in a winery’s lineup. For fresh berry fruit with lightly herbal shadings, try the Les Granges bottling from Bernard Baudry or Trinch! by Catherine and Pierre Breton from neighboring Bourgueil.

Barbera

If you prefer Italian inspiration this summer, start with a traditional Barbera from Piedmont. Save the superripe luxury cuvées aged in French oak, which will be low in acid and high in tannin, for cooler months, and focus instead on wines made from earlier-picked grapes and vinified in stainless steel. Barbera made in this way is naturally high in acid and low in tannin, making for a refreshing quaff alongside pasta salads or salumi. Try Giacomo Vico‘s Barbera d’Alba (not the Superiore, which does see oak) or Castelvero‘s Barbera from Piemonte.

Ruché

A Piedmontese rarity, Ruché often features rose-like floral aromas and soft tannins, making it the sort of red that thrives in summer’s heat. Just don’t let the wine itself get too warm, or some of the nuances may be lost. An Internet search will find select U.S. retailers offering Cascina Tavijn, Luca Ferraris and Montalbera. Grignolino is another variety indigenous to Piedmont, also best drunk while young and fresh.  

Lambrusco

Authentic Lambrusco–not the Riunite or Canei of a prior generation–is a frothy purple wine that makes the perfect accompaniment to summer picnics. The bold fruit comes through even when chilled, and the bubbles serve to offset the fat in cold cuts and potato or macaroni salads. Look for dry versions (secco) from these producers: Barbolini, Francesco Vezzelli and Medici Ermete. Like many wines in our social media age, Lambrusco is being promoted through an official day (June 21). 

Frappato

Frappato is another Italian rarity, this time from Sicily, where folks know a thing or two about drinking red wines in hot weather. It’s typically very fresh and floral, with strawberry and raspberry notes that just taste summery. Arianna Occhipinti makes a lovely version; the one from Valle dell’Acate may be easier to find.

American Choices

Noticed an Old World bent to these selections? That’s because so many New World red wines emphasize ripeness and weight, making them less successful as summertime quaffs. Here are two California selections that buck the trend: Edmunds St John‘s Bone-Jolly Gamay from El Dorado and Dashe Cellars‘ Les Enfants Terrible Zinfandel (from Potter Valley in Mendocino). Or try some of the reds coming from such cool-climate states as Michigan or New York.

Although not an exhaustive list, hopefully these suggestions will give red-wine devotees hope as the temperatures climb. Please share your favorites via the comments section.

Alternatively–as I’ll admit to sometimes doing–damn the greenhouse gases, crank up the air conditioning and open a hearty winter-weight red with that brontosaurus-sized rib eye.

This Monday, June 6th, marks the launch of the Sud de France Festival in New York. The month-long festival, now in its third year, encourages attendees to experience the spirit of the Mediterranean lifestyle, complete with fine wine, foods and entertainment from the Languedoc-Roussillon region. It allows people the opportunity to learn more about the culture and specialties of the region through a convivial approach of tastings and experimentation, all at exciting venues with welcoming ambiance and alongside local winemakers and artists.

For a region with so much to offer, the concept behind the annual festival couldn’t be more appropriate. Check out some more of the event details here. But, this is an area of France that, despite being the largest wine-producing region in the world, many people are not familiar with and certainly would have difficulty differentiating between the various AOCs.

Producers and promoters of the region are optimistic that the new classification system agreed upon in August 2010 (read our article here) will help to clear things up for many consumers. Rankings based on familiar buzz words like Grand Cru and Grand Vin will hopefully provide a bit more insight and value to the wines of each appellation, prompting consumers to learn more about their favorites.

But there’s little better to help people form connections with new wines than having them taste for themselves. Add to that the food and cultural elements of the Sud de France way of life and it’s almost like being transported to the region itself, idyllic Mediterranean lifestyle and all. The greater association between a wine and its sense of place helps consumers to feel comfortable since they understand where it is coming from, what it’s made of, the kind of people who produce it and why they enjoy drinking it.

Many of the wines are fantastic, and the options to try them are plentiful throughout the festival at various events and tastings at venues of all types. Visit festival-suddefrance.com for more information or browse the full schedule of events here.

Also be sure to check out reviews for wines from the South of France in our Buying Guide at buyingguide.winemag.com or by clicking here.

Are you currently familiar with any Sud de France (Languedoc-Roussillon) wines? Which are your faves now, or what are you hoping to discover from the region in the future? What part of the festival sounds the best to you?

With the Jewish holiday Passover starting tonight, this past weekend was filled with questions about what wine to pick up for consumption during the traditional Seder. I’m sure I’ll get my fair share of these questions today as well, as people make their way to their local wine shops to pick up some selections before sundown. I don’t mind answering these queries; in fact, I love when people ask and I get the opportunity to geek out a bit. What I don’t like is how these questions, especially when it comes to kosher wine, are proposed.

What I mean by this is that when someone is asking for a general wine recommendation, it’s commonly proposed in this way: I really want to try a wine from [insert country or appellation], can you give me some good recommendations for [insert price cap] and under?

When a kosher wine is part of the equation, however, the tone often changes from expecting me to supply a worthy recommendation that they will thoroughly enjoy to feeling lucky to get one that’s merely passable. The query usually goes a bit more like this: I have to get a kosher wine for [insert holiday or event], and I know there’s no such thing as a good kosher wine but can you give me a decent recommendation for something I can actually drink a glass of?

Why the hate? I mean, I know that there was a time when kosher wine was little more than sweet, syrupy stuff that very few (I know of one person who LOVES the stuff) chose to drank on non-religious occasions. Especially in the US, where Concord-based kosher wines dominate the market. But that was then… haven’t we evolved past that? Is there really such a lack of understanding or interest in trying new things?

For the sake of education, let me make one thing clear: Kosher wine production is no different than regular wine production. The only distinction that makes a wine kosher versus nonkosher is that the staff involved in handling the wine (from harvesting the grapes through fermentation and bottling) must be observant Jews and that any ingredients used must be kosher. Most wine ingredients are already kosher; no gelatin or isinglass can be used for used for fining, but aside from that it’s pretty much standard across the board.

If a kosher wine has been handled by an idolater (read nonobservant Jew) then the wine will lose its kosher status. To avoid negating a wine’s kosher distinction, many restaurants or event venues frequently serve Mevushal kosher wine. Mevushal wine is a kosher wine that has been quickly cooked or boiled, making it eligible to keep its kosher status even if handled by a nonobservant Jew. But even for these “cooked” wines, the modern use of and recent innovations in flash-pasteurizing have greatly reduced the damage that the heating process traditionally inflicted on these wines, so forget about those raisiny, stewed fruit flavors that you remember experiencing as a child.

The time has come for people to discover that kosher wine can, in fact, be quite good. And very enjoyable.

To start you off on the right foot this Pesach, here’s a link to our online Buying Guide showing kosher wine reviews from the April 2011 issue. Of course, there are many more kosher wine reviews available in the Buying Guide, so feel free to check them all out with a new search while you’re there.

We should all try to stop treating kosher wine like one of the plagues, and start enjoying the rediscovery of just how good they can be.

So, what will you be serving tonight? I’d love to hear about your new kosher wine adventures.

I’ve sat by (mostly) quietly this week while listening to people complain about Valentine’s Day. It’s standard fare for the holiday: people either go gaga for it or completely despise the thought of it. When I was younger, it seemed clear that most of the people who didn’t share the joy were simply jealous because they were alone, and vice-versa those who treated it like the most important day on Earth were usually madly in love. Now, as I converse with friends, coworkers and colleagues alike, I find that those lines are, and probably always were, blurred.

It’s a typical marriage-like assertion: you get comfortable, you have kids, you’re busy at work, there’s just no time/money/need to do anything special. I’m tired of hearing it.

There’s always time to do something special.

Where’s the harm? Why does it have to be some tremendous chore to show your friends or loved ones just how much you care? If it takes 30 minutes out of your life to stop at CVS and get some sweetheart boxes for coworkers, or an hour to make some homemade chocolate-covered strawberries for a special someone, is the smile and glimmer in their eye not enough for you in return? Does it not make you feel good to make someone else feel happy and loved?

I’ve always believed that you can find the time for others if they are truly important to you, so this year I encourage everyone who was thinking about taking a pass on v-day to reconsider. And I’m here to offer some last-minute advice on delish ways to spread the love to anyone and everyone you can.

BRIGHT BUBBLY: Brachetto d’Acqui always makes an exciting Valentine’s Day drink. With its vibrant soft red color, crisp sparkling mouth and delicious strawberry flavors, it’s an easy-pleaser for a gathering of friends or an intimate drink for two.  Also, it pairs perfectly with a box of assorted chocolates. Rosa Regali from Banfi is always a good choice.

CHOCOLATE: I’m a fan of chocolate (who isn’t?) but those heart-shaped boxes with assorted non-identifiable truffles have to go. There’s nothing worse than biting into one of those nasty flavors (lemon? really?) and, let’s face it, the thought just isn’t really there. So, this year be a little different and daring by making some of your own treats. Melt some chocolate chips and dip strawberries in them, and then drizzle with melted white chocolate chips for a bit of artistic flair. Don’t like strawberries? Try pretzels. You can even coat them with a wide variety of toppings like chopped nuts or sprinkles. Whatever the result, the recipient will be so grateful for the time and thought you exerted, it won’t matter what they look like. 

CARD: I know it sounds cheesy, but try to revert to being a 6-year-old and make an old-school Valentine. It’s really sweet, as I can attest to, and there’s no Hallmark card that will say “I love you” as much as that will.

FOR THE MAN: Perfect for the beer-loving man in your life, FromYouFlowers.com has an awesome “Hoppy” Valentine’s Day basket, complete with Sam Adams Boston Lager pint glasses, a Sam Adams bottle-opener keychain, organic dark chocolate, artisanal salami, smoked gouda and an assortment of mixed nuts. Just pick up your favorite 6-pack and enjoy the bounty… plus, you can get 20% off with the promotional code “SAM”.

So there you have it… some suggestions to spice things up. I’d love to hear what you think or if you have some other ideas on how to keep things interesting and spread the love. And above all, have a Happy Valentine’s Day!

Every year, the CIVL (The Conseil Interprofessionel des Vins du Languedoc) organizes the Languedoc Ambassador Wine Tour, a trade and media tasting designed to promote the great diversity and superb quality of AOC wines found in the Languedoc wine region. This year is no exception, with fantastic wines announced today as the official CIVL Ambassador Wines of 2011.

It’s fantastic exposure for an oft-overlooked region. The wines will be served at organized events throughout the country, including Washington DC, Chicago and San Francisco. In addition, several owners and winemakers  attend the events, providing additional information and insight into the area and its beautiful wine bounty to attendees as their products are sampled. It’s an experience that’s second only to actually visiting the wineries in France.

This year excites me more than previous years, as the newly established hierarchy of appellations will truly be put to the test as we see how people respond to the new organization of classifications. For a recap of the changes, check out my article on it. Will the Cru system resonate with consumers? Will it help buyers to sort through the numerous regions and sub-appellations, finally bringing some clarity to the labels and what people should expect from the wines?

I hope so. I’ve been reviewing the wines of the region for the magazine for four years now, and although I’ve seen overall interest in the wines rise, it has not yet soared to the peaks that I believe the wines merit and have the potential for. In a wine culture currently hot on interesting varieties and rising star regions, Languedoc has potential to grab the spotlight; the wines are unique, high quality and frequently available at ridiculously reasonable prices.

This concept is the Languedoc in a nutshell. Of course, there are exceptions and outliers, as there always will be, and let’s keep in mind that I’m not talking about the Vin de Pays/IGP offerings. But the Languedoc AOC options – be it just AOC Languedoc, Grand Vins du Languedoc or Grand Crus du Languedoc – are largely excellent wines at extremely reasonable retail.

So here’s to the hope that the 2011 Ambassadors will open the eyes of consumers to their region. Based on the list of winners (many of which are reviewed in our Buying Guide), I’d be shocked if they didn’t.

The 2011 Ambassadors are:

AOC Languedoc:
Château des Karantes – Blanc – Languedoc –2009
Plan de L’Homme – Sapiens – Blanc – Languedoc – 2009
Vignobles Gilles Louvet – Rouge – Languedoc –2009
Jeanjean en Languedoc – Devois des Agneaux – Rouge – Languedoc – 2008

Grands Vins du Languedoc:
Vignobles Gilles Louvet – Esprit du Sud – Blanquette de Limoux NV
Bernard Delmas – Blanquette de Limoux – 2007
Domaine de Félines Jourdan – Blanc – Picpoul de Pinet – 2009
Mont Tauch – L’Ancien Comté – Blanc – Corbières – 2009
Castelmaure – Col des Vents – Rouge – Corbières – 2008
Château Ollieux Romanis – Classique – Rouge – Corbières – 2009
Domaine de Fenouillet – Réserve – Rouge – Faugères – 2006
Château du Donjon – Rosé – Minervois – 2009
Château Sainte Eulalie – Printemps d’Eulalie – Rosé – Minervois – 2010
Château de Paraza – Cuvée Speciale – Rouge – Minervois – 2007
Vignoble du Loup Blanc – Mère Grand – Rouge – Minervois – 2007
Château La Dournie – Cuvée Elise – Rouge – Saint Chinian – 2008
Domaine la Madura – Grand Vin – Rouge – Saint Chinian – 2007
Château Saint Bauléry – Rouge – Saint Chinian – 2009
Clos du Gravillas – Douce Providence – Muscat de Saint Jean de Minervois – 2007
Les Vignerons de la Méditerranée – Les Petits Grains – Muscat de Saint Jean de Minervois NV

Grands Crus du Languedoc:
Château Rives Blanques – Dédicace – Blanc – Limoux – 2008
Château Rives Blanques – Odyssée – Blanc – Limoux – 2009
Château Sainte Eulalie – La Cantilène – Rouge – Minervois la Livinière – 2008
Gérard Bertrand – Le Viala – Rouge – Minervois la Livinière – 2007
Gérard Bertrand – La Forge – Rouge – Corbières Boutenac – 2007
Château Ollieux Romanis – Atal Sia – Rouge – Corbières Boutenac – 2008
Château des Karantes – Diamant – Rouge – La Clape – 2006
Mas du Soleilla – Les Bartelles – Rouge – La Clape – 2008
Château de Lancyre – Coste d’Aleyrac – Rouge – Pic Saint Loup – 2008
Château du Lancyre – Vielles Vignes – Rouge – Pic Saint Loup – 2008
Domaine la Croix Chaptal – Les Terrasses – Rouge – Terrasses du Larzac – 2007

What do you think about the list? If you’ve had any of these, I’d love to hear your thoughts. Or what other producer or appellation you would have liked to see included?