Yearly Archives: 2011

To be perfectly honest, I would have loved to have been able to write one of those articles comparing Champagnes, declaring that yes, the 2002 Dom Perignon really is worth $125, but the 1996 only gives you about $300 of flavor, so it’s not worth the $400 price tag. But times and budgets being what they are, a simpler blog post will have to suffice.

While there’s nothing unusual about drinking Champagne on New Year’s Eve, it is possible to find an unusual Champagne to drink. While lately I’ve been doing most of my wine shopping at my favorite neighborhood shop, In Fine Spirits, their Champagne selection is small. To find an unusual Champagne within my budget — that’s with a capital “C” from the Champagne region of France — I take advantage of the large selection at Binny’s.

Unfortunately, the last time I sought an unusual Champagne at Binny’s, the wine consultant steered me towards a Moët & Chandon that was on sale (you can read more about that interaction here). When I asked for a recommendation of a Grower Champagne, he had no idea what I was talking about. I don’t want you to be on your own, as I was, in your hunt for an exciting, unusual Champagne to try. As long as you have good reading glasses, your quest should actually be relatively easy to complete.

My experience at Binny’s notwithstanding, it’s always worth asking a wine store employee for a recommendation first. Let him or her know what your budget is, and ask the wine consultant to recommend a Grower Champagne. These wines are produced by vineyard owners exclusively from the fruit of their specific vineyards. Many therefore regard grower Champagnes to be more terroir-focused than Champagnes from larger houses, which purchase fruit from across the entire Champagne region to ensure a consistent style from year to year.

And herein lies the dilemma for the Champagne consumer: To go with tried-and-true large houses which maintain a consistent flavor profile, or risk a Grower Champagne with more local character but sourced from vineyards of perhaps unknown quality. The French consume great quantities of both, but here in the U.S., there is no contest. According to the San Francisco Chronicle, grower Champagnes accounted for only 3% of the market as of late 2008.

With such a small market share, it would be no surprise if you encounter a wine consultant who has no idea what Grower Champagnes even are, let alone which ones offer the best value. Here’s when the reading glasses come in handy. Most Grower Champagnes are labeled as such, but none will actually say “Grower Champagne.” Why would the French want to make it easy on us Americans?

Instead, you need to look for the serial number of the bottle, usually printed in a ridiculously small font. This number can be on the front or back label, so you may have to hunt for it. Once you find the serial number, note the letter or letters in front of it. Most commonly, you’ll see “NM”, which stands for Négociant-Manipulant, meaning the fruit for this Champagne was sourced from any number of vineyards around the Champagne region. This is not a bad thing — plenty of excellent Champagnes are labeled NM — but it’s not what we’re looking for.

If you’re lucky, some of the Champagnes will be labeled “RM”, which stands for Récoltant-Manipulant. These are the Grower Champagnes, made from specific vineyards. In the photo above, you can see the label of this Champagne also indicates the village from which it came: Mesnil sur Oger, one of the region’s Grand Cru villages, which have (theoretically) the very highest-quality grapes.

You might also see other letters. “CM” stands for Coopérative-Maipulant, designating a Champagne produced by a cooperative of growers (see photo below). Champagne can be marked with yet other letter combinations, such as RC, SR, MA, R and ND, but I’ve only very rarely encountered any of them.

If your wine consultant tries to convince you that RM Champagnes are surely much more expensive than the famous brands, don’t believe it. Like NM Champagnes, RM Champagnes come in a wide range of prices. Get out the magnifying glass — they’re worth the hunt.

Dessert wines get short shrift in this country, perhaps because sweet wines are often perceived as unserious. It’s a shame, because a good dessert wine makes for an elegant finish to an evening. But lower demand means lower prices, which is a boon to those of us man enough to drink sweet wines.

We recently opened a bottle of 2009 Ipsus Moscato Passito di Pantelleria, a charming maple syrup-colored wine from a tiny island between the coasts of Sicily and Tunisia. Although it’s part of Italy, the volcanic speck of Pantelleria is actually closer to the sands of Tunisia than the shores of Sicily. It seems fitting then, that the island’s most famous variety should be Moscato di Alexandria, called Zibibbo in Italy, an ancient variety thought to have originated in Egypt. (Note this variety is distinct from the more highly regarded Muscat Blanc à Petit Grains, also simply called Muscat Blanc.)

Wikipedia describes how the island acquired something approximating its current name in A.D. 700, when conquering Arabs called it “Bent El Riah,” meaning “Daughter of the Winds.” These winds have led to quite an unusual style of viticulture on Pantelleria; gobelet-trained vines are actually buried in holes to protect them from fierce gusts that sweep across the island, according to The Oxford Companion to Wine. If you’re having trouble picturing these semi-subterranean vineyards, as I did, this photo will help.

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I recently had the fortune to receive a complimentary tasting sample of three bottles of Cava, the world’s second-most famous sparkling wine. Catalonia, that feisty, autonomous region around Barcelona, produces the vast majority of it, and two companies, Codorníu and Freixenet, dominate this production.

Ordinarily, I’m biased towards the little guy, but in this instance, it seems wiser to go with the big boys. According to The Oxford Companion to Wine, “The best Cavas tend to be produced by the larger firms who control their own vinification rather than those producers who buy in ready-made base wine from one of the large but often outdated co-operatives that continue to flourish all over Cataluña.” (“Cataluña” is the Spanish spelling, “Catalonia” is the English spelling, and you may also encounter “Catalunya,” the Catalan spelling.)

Freixenet (pronounced “Fresh-eh-net”) Cava may not seem especially unusual or obscure, but these three Cavas were all pink. Rosé Cava really came into its own only in the late 1990s, perhaps hindered until then by Cava traditionalists who “…for some bizarre reason always considered black grapes in a white Cava to be sacrilegious,” according to The Sotheby’s Wine Encyclopedia. The Encyclopedia goes on to describe how Manuel Duran, then chairman of Freixenet, experimented with black Spanish varieties, producing a notable Monastrell-Xarel·lo sparkler in 1997.

I looked forward to seeing what Freixenet had been up to since then, and organized a little party to find out.

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It’s not necessary to clog a glass of brandy with egg nog to enjoy a festive cocktail. Many seasonal recipes lean toward the hot and heavy (buttered rum, anyone?), but something zesty and light can make a much better drink for pairing with rich party food. Oddly enough, the beautiful Czech spa town of Karlovy Vary provides some help.

Perhaps best known in America as the location of the Grandhotel Pupp, where Queen Latifah stayed in the film Last Holiday, Karlovy Vary is the home of Becherovka, a 76-proof spirit brewed with, of course, a secret blend of herbs and spices. According to the Becherovka website, only two people in the world know the formula. Presumably they travel on different airplanes.

This rather bitter liquor might be placed in the same category as vile Jägermeister, but I find Becherovka much more complex and palatable. Although many consume Becherovka neat or on the rocks, I enjoy it most in a “Beton,” which translates as “concrete” in Czech. The name actually comes from the ingredients, Becherovka and tonic.

Like a gin and tonic, a Becherovka and tonic features aromatic herbal and floral notes as well as a touch of bracing bitterness. But the Beton goes further, with strong flavors of clove, pine and even some cinnamon. A gin and tonic is unquestionably a summer cocktail, but a Beton is Christmas in a glass. The recipe is simple:

Beton

1 Part Becherovka

1-1.5 Parts Tonic

Gently mix the above in a highball glass with a large cube of ice or two. If you’re feeling fancy, garnish with a lime slice or a sprig of rosemary. If the ratio above proves too boozy for you, you can adjust it to your taste, of course.

I usually purchase my tonic at Whole Foods, which sells a corn syrup-free version in inexpensive six packs. But for this post, I stopped at In Fine Spirits to pick up some “craft” tonics. After all, a cocktail this simple calls for quality ingredients.

Both Fever Tree and Fentimans are wildly expensive at about $2.50 per bottle, but you can eke two cocktails out of the Fever Tree and three out of  the Fentimans. In our taste test, both tonics did well, with relatively small bubbles and aromatic herbal/floral notes. Alone, the Fever Tree tasted more austere, with a slightly more medicinal aftertaste and a flavor that made me think of little white flowers. The Fentimans tasted a bit sweeter, and instead of white flowers there was a hint of Lemon Pledge.

Mixed with the Becherovka, the Fever Tree version hit me with a lusty blast of clove,  juniper and cinnamon. It was a Christmas party in my mouth. The Fentimans Beton still felt very Christmasy, but it tasted somehow rounder and deeper — more like an intimate gift exchange by the fireplace.

Either tonic makes a beautiful Beton, but if you prefer Canada Dry or Schweppes, go for it. You’ll have a uniquely delicious cocktail in any case.

Find It: If your favorite liquor store doesn’t carry Becherovka, Binny’s offers it for $23 per bottle.