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Dear Kelly,
Wow, the summer went by fast, didn't it? I honestly
can't believe it's already the middle of September.
Hope you all enjoyed some lazy days and nights, and
fun times with family and friends-maybe at the beach
for a vacation, or in your own backyard during a stay-
cation. I did my share of traveling this summer,
including a trip in July to the Alto Adige wine region in
northern Italy. It's very close to the Austrian border,
with a decidedly Germanic feel and fantastic wines
include Gewurztraminer, Pinot Bianco, Lagrein and
Schiava. These bottles are popping up more and
more on American lists-seek them out next time you
go out to dinner or to your local wine shop, as they are
incredible food friendly and still a bit off-the-beaten
path (aka great wines to serve to impress your friends,
or give to the host who seems to have every wine in
his or her
cellar...)
In August, I did another segment on DC's Fox 5 about
wine tongue twisters-those bottles that may be a
little tricky to pronounce, but are worth trying to learn. If
you missed it, there is a link to the segment below,
along with additional information and food pairings.
The Cocktail Corner features a recipe from Emeril's
newest restaurant-Emeril's Chophouse-located in
the Sands Casino in my hometown of Bethlehem, PA.
It's delish, and not incredible hard to make, either.
Finally, you can read up on alternatives to Sauvignon
Blanc, an absinthe primer, and the mixology technique
of creating shrubs, which is similar to canning or
pickling (some of you might be doing that this time of
year); and find out where you can attend one of my
wine seminars in the coming months (don't forget to
visit www.trywine.net
for more information on hosting
your own wine tasting. My events are affordable,
educational and just plain fun.)
The kids are back in school, the pools are closed, and
the weather is getting cooler. I don't know about you,
but I'm ready for it. Welcome to my new subscribers,
and thanks to my faithful readers for returning. Hope
you enjoy this month's newsletter. See you in October!
Cheers--
Kelly
P.S. Follow me on Twitter (username kmagyarics) for
more news and ideas about wine, spirits and food.
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Wine Tongue Twisters
If you can't say it, you should still sip it!
Let's face it: if you can't pronounce a wine, you may
not be confident enough to ask for it in a store or order
it in a restaurant. But you'll miss out on some really
delicious sips. In August, I did a segment for DC's Fox
5 about wine Tongue Twisters. Here are a few
bottles that may have tripped you up in the past (and
maybe one or two that you'll find completely
unfamiliar,) along with pronunciations, flavor profiles,
pairing matches and a producer to look for in the store.
Gew¸rztraminer (Guh-VERTS-tra-MEE-ner): In
German, this word means "spicy grape from Tramin,"
a reference to the town in northeastern Italy's Alto
Adige region where the grape was first grown. Spicy,
with floral and lychee notes, this wine can be made in
styles ranging from bone dry, off-dry, semi sweet and
lusciously sweet. Often very concentrated and full-
bodied, the best examples have the capacity to age
and develop over time. FYI-this wine is often
called "Gew¸rz" for short, making it much easier to
pronounce.
Food pairings: Gew¸rz is highly aromatic, and
off-dry or semi-sweet bottles often pair well with spicy,
aromatic Thai and Indian curries and other dishes.
Drier styles are great with ham and other pork
dishes.
2008 Abbazia di Novacella Gew¸rztraminer, Alto
Adige, Italy, $25
Lagrein (La GRINE): Indigenous to the Alto
Adige region, wines made from Lagrein have color
and flavor intensity similar to that of a Syrah. Lagrein
tends to have some berry-fruit flavors, along with
savory notes like mushroom, and a tart cherry finish.
This varietal is popping up more and more on U.S.
wine lists, and is a great alternative for other powerful
red wines.
Food pairings: Serve Lagrein alongside
heartier fare like beef and lamb dishes, wild game,
well-seasoned dishes and those with heavier
sauces.
2007 Abbazia di Novacella Lagrein, Alto Adige, Italy,
$25
Viognier (Vee-ohn-YAY): Originating in France,
this grape produces exotic wines that evoke
comparisons to perfum-in a glass. With gorgeous
heady aromas of orange blossom, honey, violet and
tropical fruits like mango, Viognier is perfect when you
want something a bit off the beaten path. Don't let the
French accent scare you-once you learn how to say
Viognier it rolls off the tongue (and makes you want to
go back for another sip!)
Food pairings: Try Viognier with aromatic and
well-seasoned ethnic dishes, as well as with dishes
made with crab or lobster. It's also immensely
quaffable with a fruit, nut and cheese platter.
2007 Horton Viognier, Orange County Virginia,
$13
Moschofilero (Moss koh FEE leh roh): Greece
offers fantastic wines made with local grapes-many
of which can be had for incredible bargains. But trying
to say names like Agiorgitiko, Xinomavro and Assyrtiko
can make your head spin. Moschofilero is a crisp
white wine with rose and violet aromas. It can
sometimes smell and taste "grapey" and perfume-y
like Muscat-based bottles.
Food pairings: Try Moschofilero as an apÈritif,
or take a cue from the Greeks and serve with grilled
sardines, octopus, squid or scallops drizzled with
lemon, olive oil and fresh herbs.
2007 Hermes Moschofilero, Mantinia, Greece,
$12
TorrontÈs (Tor-rahn-TEZ): Though Argentina
is famous for its Malbecs, don't ignore their white
wines. TorrontÈs may be just a little bit tougher to
pronounce at first glance, but once you say it once or
twice you'll find yourself asking where to find it on
store shelves. It's dry, aromatic and full-bodied like a
Viognier, yet fresh and easy drinking like a crisp
Sauvignon Blanc.
Food pairings: Match its freshness with some
fresh seafood, or use the crisp acidity to foil the
richness of a creamy or buttery dish (like crab imperial
or a cream-based pasta dish.)
2008 Phebus TorrontÈs, Mendoza, Argentina,
$9
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Cocktail Corner
The New Commonwealth
A few weeks ago, I had the opportunity to sample the
cocktails and cuisine at the new Emeril's
Chophouse. Located in the Sands Casino in
Bethlehem, PA (on the former site of Bethlehem Steel
Company), the Chophouse is Emeril's only location in
the northeast. We got to taste many of Chef de
Cuisine Michael Blydenstein's creations: our favorites
were the Crispy Fried Calamari (with fried pickles),
Yellowfin Tuna Wraps, the Grilled Peach and Chevre
Salad (with baby arugula and Parma Ham), spicy
Shrimp Arrabbiata and the scrumptious New York
Strip (with delish sides including French fries with
truffle oil.)
Jason Lonigro's cocktail menu features both classic
concoctions like the Sazerac, as well as modern
creations. His New Commonwealth cocktail gives a
nod to the restaurant's Pennyslvania home, with
Philadelphia Bluecoat Gin, and penn 1681 Vodka. If
you can't find the latter, any high quality vodka will do.
Don't skip out on the house-made cherries, though,
as they make the drink-just soak fresh pitted
cherries in some kind of liquor. So much better than
the bright red artificially colored and flavored ones.
The New Commonwealth
Courtesy of Jason Lonigro, Emeril's Chophouse,
Bethlehem, PA
1 oz.Bluecoat Gin
1 oz. Penn 1681 Vodka (or another high-quality vodka)
‡ oz. Cointreau
Splash of simple syrup, to taste (boil equal parts
sugar and water until sugar dissolves. Let cool.)
1 dash kosher or sea salt
2 dashes Angostura Bitters
1 oz. fresh sour mix (equal parts simple syrup, lime
and lemon juices)
1 house soaked cherry (pit and soak cherries in
brandy, rum or cognac.)
Fill cocktail shaker with ice. Add all ingredients
excluding the cherry. Shake and strain into a chilled
martini glass. Garnish with a house soaked cherry.
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Kelly Magyarics Wine Consulting will make your next
event special. If you are planning a private or corporate
gathering,
whether it is a wedding shower, birthday party, get-
together with
friends, or a business promotional or employee
motivational event, consider
Kelly Magyarics Wine Consulting. Our interactive,
educational wine tastings
and classes
are a memorable and unique option for your next
gathering. Kelly
holds an Advanced Certificate in Wine and Spirits from
the WSET (Wine and Spirit Education Trust), and she
has been offering wine tastings for private and
corporate events in the DC area for over seven years.
Just
see what our clients are saying about us.
Check
out www.trywine.net
for more information, email us
at trywine@gmail.com, or call us at
703.203.9463.
Feel free to pass this along to
other wine lovers you know!
And don't forget about Kelly's other services. She is
available for freelance writing, wine list creation and
management, and wine and food pairing consultation.
Cheers, and happy sipping!
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