Recommendations
Domaine Chandon 2008 Reserve Pinot Noir Rosé 92 Points Wine Spectator, Dec. 15, 2008 “Offers lively raspberry and graham cracker aromas, with crisp, festive strawberry, Gala apple and spice flavors that rally toward a zesty finish.”
Caymus 2009 Special Selection Cabernet Sauvignon “Dark scarlet color, purple edges. Subtle juicy character with an intense presence, bitter chocolate, charred peppered meat, raw dry aged beef, brown spice, vanilla yogurt, sarsaparilla, cream soda with judicious grip and texture.” – Chuck Wagner, winemaker
Caymus 2009 Belle Glos, Clark & Telephone Pinot Noir “Deep scarlet color, aromas of cinnamon, cranberry and a hint of ginger... sweet baking spices, and tart berries, even a hint of roasted meat.” –Joseph J. Wagner, Winemaker.
Amuse Bouche Winery 2008 Amuse Bouche Napa Valley Merlot 95 Points; “One sip is all it takes to understand that this is a vital, impressive and profound wine. A blend of 96% merlot and 4% cabernet franc, it displays the voluptuous richness of a Heidi Barrett wine, but also shows a firmness of character and structural dryness that elevates it. Exceptionally flavorful in blackberries and cherries, it has tantalizing hints of herbs, olive tapenade and intensely fine oak. Drink now – 2016.” – Wine Enthusiast, March 2011
Au Sommet 2009 Au Sommet Atlas Peak Cabernet Sauvignon “This blend is 98% cabernet sauvignon and 2% petit verdot. Dark, rich, concentrated flavors. Bold purity of fruit in the nose, very soft and silky palate structure. This wine will ship in the fall of 2012.”
St. Clement 2007 St. Clement Oroppas Napa Valley “The 2007 Oroppas (92% cabernet sauvignon, 6% merlot, and the rest petit verdot and cabernet franc) exhibits a more tannic structure as well as notes of cedarwood, roasted herbs, bay leaf, red and black currants, licorice and toasty oak. It requires 2-3 years of bottle age, and should drink well over the following 20 years.” –90+ Points, Wine Advocate
Markham Vineyards 2010 Cellar 1879 Blend “Sleek and supple, offering appealing aromas of red currant and toasty vanilla, with layered flavors of black cherry, espresso and spice that lead to ripe, supple tannins, merlot, cabernet sauvignon, petit verdot and petit sirah. Drink now through 2017.” – 91 Points, Wine Spectator
Newton 2008 The Puzzle “This Cabernet Sauvignon-based Bordeaux blend is very rich and elaborate, a major league hitter for its spectacular fruit and tannins. The flavors are deep and concentrated, suggesting perfectly ripened blackberries, cassis, and milk chocolate, with a minerality that must come from the soil. It’s also very soft, in the modern style.” – 91 Points, Wine Enthusiast
Raymond 2008 Generations Cabernet Sauvignon “So rich and ripe in fruit, you almost don’t notice that it’s also a complicated and layered wine in structure. Blackberry marmalade, cassis, and cocoa flavors are balanced... An extraordinarily delicious wine.” – 94 Points, Wine Enthusiast

Being a seasoned hospitality veteran and sommelier, I was embarrassed to say I had never been to Napa Valley! You can imagine my joy when Christian Dammert, the Corporate Beverage Director of Shula’s, called and invited me to join him and three other Head Coaches for a trip to Napa Valley. Of course, I had always heard about others going during the fall for crush when the grapes are being harvested and all of the activity during that time, so I was a little disappointed that we were going in the spring (May to be exact). Boy I could never have been more wrong! Yes, there are grapes on the vine in the fall, but the wine makers are busy doing what they do for a living, so getting to spend time with them is almost impossible, I am told. I would definitely recommend going in the spring, and the following recap will explain why.

With the mercury rising, our desire to both keep cool and keep our cool, grows.  Stronger, the deeper into the dog days of summer we venture. Our instincts kick in and we manage by indulging in lighter-style foods and beverages that help us feel refreshed – chilled soups, crisp salads and cool white wines.

White wines are more favorable than reds in the warmer months for a variety of reasons.  First, they are always served chilled. That in itself is invigorating to a cotton-mouth. Next, in the wine making process, whites typically have little or no contact with the grape skins. This is significant because the skins contain compounds that are referred to as tannins. Tannins create the astringent or mouth-drying sensation that many red wines exhibit. This characteristic can make a parched mouth feel drier than dry; if that’s even possible. In addition, whites tend to have a more pronounced acidic quality than reds. White wine descriptors like “racy”, “vibrant” and “bright” all refer to a defined acidic component that gives these wines a sense of structure and as a result, produces a light, fresh-mouth feel. Finally, white wines are usually lower in alcohol, which at this time of year can wreak havoc when the object is to stay hydrated.

The following white wines are great representations of their respective varietal. They are delicious wines that can be enjoyed while lounging at the coast or settling back at the dinner table relishing in summer’s bounty.

2010 Bodegas Viña Godeval Godello Valdeorras, Spain
Almost an extinct varietal, Godello has citrus and floral notes and pronounced minerality with vibrant lemon and lime flavors.

2010 Abbazia Di Novacella Kerner Trentino-Alto Adige, Italy  
A cross between a German red and white grape, Kerner is highly aromatic with succulent peach and lemon peel and a long, juicy finish.

Ryan Johnson, Senior Trade Brewer

To celebrate FR&L Magazine’s 2012 Beverage Edition, Editor Susie McKinley interviewed Senior Trade Brewer Ryan Johnson, with Tenth and Blake Beer Company in order to discus new directions and trends in craft-style beer.

Initially trained as a brewer/restaurant manager/sous chef, Ryan Johnson quickly switched the focus of his skills in distinguishing and managing flavor to the beer industry, where he has worked ever since. Ryan’s current position allows him to pursue all aspects of flavor, food, and pairings internally within Tenth and Blake Beer Company and throughout the industry. Ryan studied biopsychology and fermentation sciences in college and honed his beer knowledge with the Siebel Institute of Technology and the Institute for Brewing Technology & Distilling. He also earned the Certified Cicerone recognition, served as a Microbrewery Consultant and developed a complete Advanced Beer Training program for MillerCoors.

Ryan, your job sounds like a lot of fun!  Please tell our readers about your Cicerone designation:
The Cicerone designation is an independent examination and now an industry standard for knowing beer service at a professional level.  It is a certification program to designate individuals who have a deep understanding of beer styles, pairing with food and brewing processes.

What is “Craft Beer”?
Now that is difficult to answer.  Brewing is a craft.  The Brewers’ Association notes it as a beer of which 6,000,000 barrels or less has been produced annually.  Interestingly enough, due to the popularity of Craft Beer, many labels are running into becoming more of a “big brewery” beer due to a higher barrel production. Blue Moon and Sam Adams are examples that come to mind.

A portion of sales profits from the three RG wines will benefit USF Athletics so that Bulls student athletes may enjoy some of the top athletic training and sports facilities across the nation, and will also offer other students and fans the opportunity to enjoy a collegiate athletic contest at the highest level possible on campus.

A portion of RG wine sale profits will also benefit USF’s Latino Scholarship Fund where Gonzmart has established the Columbia Centennial Scholarship to assist financially challenged, but academically excellent Latino students. Currently, there are three minority students attending USF on full scholarships under this endowment.  

After a trip to the wine-rich Uco Valley in Mendoza, Argentina, Gonzmart visited with friend José Manuel Ortega, owner of the world-class winery O. Fournier to select these private label wines.

RG white wines will include Sauvignon Blanc and Chardonnay, and a red wine will be offered in Malbec Tempranillo.

Robert Mondavi started our Sauvignon Blanc zeal when he renamed his dusty, unsold bottles Fume Blanc.  Once the public started drinking the refreshing wine, the historically French grape found its way on to the American table.  Sauvignon Blanc is easily drinkable.  It has a passing effervescence and an enjoyable acidity and fruitiness.  It is easy to pair with food, is relatively inexpensive, and can be found in a spectrum of styles. Today, skilled vintners demonstrate their mastery of Sauvignon Blanc in many regions around the world.  Standout wines come from Loire Valley, France; South Africa; New Zealand; Chile; Washington State; and California.

In dollar sales, Sauvignon Blanc remains ahead of the trendy Muscat grape, but that may change in 2012 as entry level wine drinkers buy Muscato as the next big thing.  Still, with $422 million in 2011 sales, Sauvignon Blanc holds its own (Nielsen Company).  In fact, the international beverage trade paper The Drinks Business reports that Sauvignon Blanc is now the top selling wine varietal in the UK, joining and eclipsing Chardonnay and Pinot Grigio respectively (8th, February, 2012).  For any business catering to European visitors, this is a hard statistic to ignore.

Hopefully, Sauvignon Blanc’s popularity is not part of a passing fad, only attributable to a fickle American palate; instead, to more and more wine drinkers discovering its delicious nature.  In any case, what follows is a tour of affordable and representative Sauvignon Blanc wines.

From Loire Valley, France:

Sancerre, Christian Salmon, 2010, Cuvee Vieilles Vignes Alfio Moriconi Selection. Under $20.00. Medium body with an earthy and herby nose.  Taste of grasses and straw, then star fruit and pear.  Long finish.  Serve with mussels, grilled seafood.

Pouilly-Fume, 2010 Jocelyne Massiot, La Bouchot, Pouilly-Sur-Loire, France.  Under $20.00. Medium body with a complex nose of lemon, citrus and lychee.  Light flavor of citrus, searching for mineral background notes.  Mild finish. Serve with goat cheese and herbed salad.

From South Africa

Indaba, 2010, Western Cape.  Under $10.00 Thin bodied, with a grassy nose, taste is varietally correct but simple.  Perfect for a day at the beach.

Graham Beck, 2011, Coastal Region.  Under $15.00. Light body, with a lemongrass flavor and a tart lemon citrus presence that lasts.  Nice with figs and wheat cracker, or with poultry.

From New Zealand

Villa Maria, 2011, “Private Bin”, Marlborough Region.  Under $15.00. A clean light bodied Sauvignon Blanc with pineapple and passion fruit on the nose.  It tastes of grapefruit, citrus, and gooseberry, with a repeat of the passion fruit.  Serve with grilled seafood, seared scallops, and vinaigrette salads.

Colorful, innovative cocktails are being concocted to complement restaurant menus, using diverse ingredients like habanero peppers to spice things up and cucumbers to cool things down.  

Monin Gourmet Flavorings, the world’s leading provider of premium syrups and flavoring products, offers an extensive array of flavorings produced with pure cane sugar and premium ingredients.  Monin products add premium flavor while reducing the cost of creating memorable fresh cocktails – as they reduce the number of ingredients needed to produce interesting flavor combinations, and decrease back-of-the-house prep and storage.

As customers have become more adventurous and interested in drinks with unusual flavors and presentations, they have also become increasingly willing to pay a premium for these cocktails that they cannot easily make for themselves at home. 

By using exotic, naturally sweetened syrups like Hibiscus, Ginger and Lavender or real fruit purees like Banana, Mango and Superfruit, mixologists can easily design signature cocktails that incorporate fresh ingredients and are also creative, convenient, and profitable.

Monin offers 200 specialty syrup, sauce and puree products, including 101 different syrups and 17 sugar-free options, as well as 1000+ innovative recipe ideas to help foodservice operators customize their drink menus and maximize their profits.