The Ridgewood Blog Brings a Free Market Laissez-faire Point of View to Local, New Jersey State and National Issues.
We all have our vices to unwind, but what if you could find a way to come up with something rewarding and productive as a result of them too? There may not be a lot of wholesome aftermath to smoking or perhaps whiling away the hours on the best poker sites, but there is something to be done with leftover wine bottles and corks.
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Trenton NJ, Governor Phil Murphy today announced the 2021 Governor’s Cups and Best of Show winners among New Jersey wineries. The featured winners were selected from the 2021 Garden State Wine Growers Association competition and judged by the Beverage Testing Institute.
Continue reading 2021 Governor’s Cups and Best of Show Winners Among New Jersey Wineries
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Ridgewood NJ, Beer, wine, or liquor — people have their top choices. New Jersey residents are no exception. In the Garden State, wine tops the list as the favorite alcoholic beverage. It’s ironic, however, that wine tops the list, as New Jersey imposes strict limits on direct-to-consumer shipment from US wineries.
When it comes to wine, it can feel like there is a limitless amount of information that needs to be learned before you can feel confident putting in a drink order or choosing a wine for a party. Sometimes it can be intimidating to speak about wine for fear of saying something “wrong.” Sometimes it can be hard to speak up and admit that we don’t like a particular wine that everyone else seems to love.
Continue reading Tips and Tricks Only Experienced Sommeliers Know of
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Ridgewood NJ, According Super Cellars, with 2,000 years of wine growing history Bordeaux offers great value today. Bordeaux is one of the largest wine growing regions in the world and that size offers a great diversity of wines.
The Ridgewood blog is a huge fan of moderate priced Bordeaux’s.For years we have purchased them with surprising results . Great for the cold weather or with a most red meat dishes .
Continue reading Bordeaux – Wonderful Value at Every Price Point
Gather winemakers from 12 wineries in five states along with a few wine writers to taste through two dozen wines and — well, it’s not exactly a party. But I can say that it’s a lot of fun, and it’s educational.
The scene was the barrel room at Waltz Vineyards, in Lancaster County, Pa., where Jan and Kim Waltz enjoy hosting such events. I first visited Waltz six years ago for a similar seminar in which East Coast vintners learned viticulture tips from a leading grape grower and a winemaker from California. My second visit, in early April this year, was for eastern vintners to share their wines and compare notes. It was organized by Paul Vigna, who writes about wine for Pennlive.com and has become a leading voice on Maryland and Pennsylvania wines.
[Wine wonkfest yields good tips for East Coast vintners]
Participating were one winery from Virginia (Keswick); four from Maryland (Black Ankle, Boordy, Crow and Old Westminster); four from Pennsylvania (Allegro, Galen Glen, Penns Woods and Waltz); two from New Jersey (Heritage and Unionville); and one from New York (Paumanok). Aside from Vigna and myself, journalists included bloggers David Falchek and Carlo DeVito, and Linda Jones McKee of Wines & Vines magazine. The event was moderated by Joe Fiola, a viticulturist with the University of Maryland, and professor/agricultural agent Gary Pavlis of Rutgers University.
Sommelier reveals why you should ALWAYS choose the cheapest wine from the menu at restaurants (and the reason will surprise you)
Restaurants know diners will buy wines in the second or third cheapest slot
Sommelier Mark Oldman says best value wine is often the cheapest on the list
He said wines one above the cheapest will have been marked up to target diners
By Imogen Blake For Mailonline
PUBLISHED: 06:00 EDT, 13 March 2017 | UPDATED: 11:49 EDT, 13 March 201
If you thought you had been outsmarting restaurants by plumping for the second or third cheapest wine on the list, then think again.
Contrary to popular belief, the wines one or two above the cheapest at a restaurant is no more likely to be of better quality or value than the lowest priced glass or bottle on the list, according to sommelier Mark Oldman.
He says restaurants know diners will often opt for one above the cheapest, and will place wines with higher mark-ups in these coveted slots.
December 21,2015
by Paula Moulton
I became infamous at Le Cordon Bleu in France (at least in my own mind) on a relatively quiet and peaceful classroom day of wine tasting. I am on stage but the theater is a dimly lit classroom in the 15th Arondissement of Paris and I am an American widow with three grown children wearing a uniform that matches my nine other youthful women classmates. Can I succeed at performing the international protocols of a flawless 7-minute wine analysis that ends with a perfect food and wine pairing while standing in front of my peers, professor and the man from Margaux?
With a grimace, and a bit of pride, I always think back to this life-changing moment in the spring of 2012 when I was preparing for intensive wine exams. After studying ten months in Paris at Le Cordon Bleu’s first year of wine management, I still had my doubts about performing the 7-minute wine analysis and, if given the choice, would rather have performed the 7-minute AB workout even if it entailed wearing my spandex shorts in front of my other twenty classmates.
My classmates snickered, but I think they were secretly happy that I broke the traditional standards of food and wine pairing that day. It certainly opened the doors to the steps I follow when it comes to choosing the perfect wine for holiday gatherings.
The internationally accepted rules of a wine tasting analysis chronicle in detail the visuel, or visual; olfactif or aromatic; andgustatif or taste of a particular wine, analyzing the future of the wine in terms of age, serving temperature, whether to carafe or decant, and finally, what dish to pair with the wine—all in 7-minutes or less. And the key ends with unlocking the door to choosing the correct wine for your meal.
I hold the glass of 2009 Chateau Kirwan Bordeaux in my hand like a singer ready to begin a melody. “This bouncy and forward 2009 Bordeaux from Chateau Kirwan, which is predominantly Cabernet Sauvignon blended with Merlot, Petite Verdot, and Cabernet Franc,” I exclaim, “could be paired with a lovely garlic-rubbed grilled leg of lamb served with roasted rosemary potatoes and sautéed green beans with toasted pine nuts . . .”
Monsieur Professor is proudly smiling at me and begins to clap with my other nineteen classmates and the man from Margaux.
“Or,” I sheepishly announce over the first seconds of applause, “it could be paired with a thin-crusted pizza covered with caramelized onions, crispy pancetta, sautéed shitake mushrooms, and Gorgonzola cheese.”
The clapping stops abruptly, “Why you do that!” Monsieur Professor shouts at me after my offbeat pairing suggestion. “You just gave perfect wine analysis and then ruined it by your food pairing . . . pizza, mon Dieu, not with Chateau Kirwan from Margaux!”
I genuinely want that bottle of Chateau Kirwan from Margaux with pizza. Ce n’est pas chouette (that’s not cool) for a traditional French food and wine pairing but for me, an American, it is.
I suggest using my basic pairing principles—that so abruptly disturbed my French classroom that day—to explore and have fun with food and wine pairings during the holidays. By matching a wine that’s either similar or opposite to the dish or ingredients being served, you can produce delectable and unique pairings. It’s all about the personal adventure when it comes to food and wine pairing.
I pair wine using a simple technique that I learned from a famous sommelier in France. “Wine pairing should be looked at like we look at couples,” he shared. “There are two types of couples in this world. There are the couples who are similar to one another and make each other whole almost like being one person and then there are the couples who are completely opposite and one would never put them together.”
Yet both couples work together and form a powerful bond…
1. Is this wine similar to the dish?
Ex: A heavy beef stew with lots of pepper and bay leaves would have flavors similar to a peppery, earthy red wine like a Cabernet Sauvignon or a spicy Pinot Noir. The bold aromas and flavors of the wine are similar to the strong and spicy ingredients in the stew.
2. Is this wine opposite to the dish?
Ex: A creamy white sauce over pasta would pair well with a nice Sauvignon Blanc. Why?
The acidity in the wine is opposite from the creamy, smooth sauce and actually subdues and balances both flavors.
In pairing traditional holiday dishes, use the basic concepts above (try on your own first) and if you get stumped here are some cheat notes:
Turkey (Dark Meat): Merlot, Zinfandel
Turkey (Light Meat) Chardonnay, Pinot Noir, Viognier
Chicken: Beaujolais, Chardonnay, Pinot Noir, Riesling, Rioja
Lamb: Bordeaux Blend, Cabernet Sauvignon, Merlot
Salmon/Seafood/Shellfish: Chardonnay, Riesling, Sauvignon Blanc, Pinot Noir
Pizza: Bordeaux Blend, Merlot, Cabernet Sauvignon, Syrah, Zinfandel, Sauvignon Blanc
Macaroni & Cheese: Chardonnay, Sauvignon Blanc, Rioja
Hamburgers: Merlot, Rose, Zinfandel, Syrah
Be bold, brave and thankful that your pick does not include the man from Margaux. Simply take that adventurous wine leap believing that your personal palate will always catch you. And even if your palate fails you with the hours of thought you put into that special holiday food and wine pairing, who cares, try again later. Toss out the old ideas about failure and embrace it as your best friend because, when it comes to wine, there is always another chance to get creative with another even more provocative pairing.
A viticulturist, award-winning winemaker, and published author with over 25 years of experience in the wine industry, Paula Moulton has worked with wine talent such as Joel Peterson of Ravenswood Winery, Mike Benziger of Benziger Family Winery, and Jean-Luc Thunevin (Bordeaux’s Bad Boy wine). She has appeared on the Today Show, CBS, NBC, ABC, FOX, CRN, and other major media outlets as an author and wine industry leader. Moulton holds a BA from U. C. Berkeley in Rhetoric, an AS in viticulture from Santa Rosa Junior College, and a Wine Management degree from Le Cordon Bleu, Paris, France. Learn more about Moulton at www.paulamoulton.com.
November 21,2015
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Ridgewood NJ, David Rossi started making small lots of wine in his basement in New Jersey. In 2005, with a shelf full of national amateur winemaking awards, he founded Fulcrum Wines in the heart of California wine country. He has emerged as one of California’s most exciting Pinot Noir makers and one of its best-kept secrets. Vintage after vintage, Fulcrum’s wines are among the finest from their appellations and the accolades are too numerous to list.
This Saturday the 21st, meet David Rossi and sample several of his Pinot Noirs at The Wine Seller between 5 and 8 PM. His outstanding wines are perfectly suited to a Thanksgiving feast and are discounted 15% to 23% for this ‘can’t miss’ event.
David Will Be Here 5 to 8 On Saturday To Talk About His Wines.
Can’t Make It Saturday? Taste David’s Wines this Friday 4 & 8PM.
Cloisonne, 2014 Pinot Noir, Carneros, CA
This affordable, medium-bodied Pinot Noir displays subtle toast aromas from 15 months in French oak barrels (15% new). With enough time in the glass, this wine runs the gamut of distinctive varietal flavors, with plum evolving into ultra-ripe cranberry, black cherry and eventually turning to delicate strawberry and spice in the finish. The fruit remains cloaked in a translucent veil of toasty oak that compliments rather than overpowers the fruit.
Regularly $18.99, Special Tasting Price, $15.99
On Point, 2013 Pinot Noir Christina’s Cuvee, Anderson Valley, CA
This lushly textured Pinot Noir displays restrained nuances of mocha in the nose and palette, followed by rich flavors of dark chocolate covered cherries, cassis, earth and spice. Wispy hints of wood smoke appear in the lengthy finish.
Regularly $32.99, Special Tasting Price, $26.99
Fulcrum, 2013 Pinot Noir, Brosseau Vineyard, Chalone AVA, CA
The nose displays a little of that wild, smoky, earthy Pinot Noir funkiness that Pinotphiles adore. This is a medium to full-bodied red featuring dark, spicy berry flavors folded into a bed of stony minerals. The substantial finish reveals understated notes of earth and mocha.
Regularly $51.99, Special Tasting Price, $39.99
Fulcrum, 2013 Pinot Noir, Landy Vineyard, Russian River Valley, CA
Rich, earthy aromas are reminiscent of vanillin cookie dough and dark fruits. This is a full-bodied Pinot Noir with ripe plum, black cherry and cassis fruit flavors presented with a soft, luscious mouthfeel. When given some time to breathe some strawberry and sweet spice characteristics emerge on the eternal finish.
Regularly $51.99, Special Tasting Price, $39.99
Don’t miss this rare opportunity to taste wines with native NJ winemaker David Rossi this weekend at the Wine Seller. The special tasting prices are good through Sunday the 22nd, so stop by the Wine Seller or reply to this email to reserve your Thanksgiving wine at these prices.
the Wine Seller
6 W Ridgewood Ave
Ridgewood, New Jersey
(201) 444-3300
Saratoga Race Course.
Assemblyman Robert Auth offers and answer to open space issues in New Jersey
Assemblyman Robert Auth offers and answer to open space issues in New Jersey. New Jersey needs to reinvigorate its horse breeding industry in combination with a robust investment vis-a-vis tax credits to vineyards and New Jersey’s grape growers who currently make award winning Chardonnay. Additionally, our Garden State Farmers are capable of growing hops to expand our beer brewing industry. This is the perfect answer to open space, land preserved, jobs created, revenues produced…private dollars for public solutions.
