The ABC’s of Wine, Grape Juice 101, Wine 101, Wine Education 101, Wine Basics, Wine Intro, Wine Pairing 101…it’s all been done, right? 

Hmmm, think again. 

Amusée brings to you a new series of gulping grape juice gracefully in a class called:  The Wine Buzz.  (I know you love the title, try not to swipe it…)

While I’ve taught a zillion 101, How to, What to and Why to – Wine Classes – this, my friends is a brand new way to enjoy, appreciate and give you a bajillion more reasons to keep coming back.  Yes, we know our very popular Twin Cities Food and Wine Classes at Cooks of Crocus Hill are popular, but we thought we’d send on one more reason for you to love us.  

My new wine series called The Wine Buzz – is a fun 2 hr, sensory tasting involving grapes, small bites and more as a way to introduce you to How to, What to and Ideas to – drinking, sniffing and slurping more vino!

Nope, I don’t cover the 5 S’s, or go into How much you SHOULD spend to enjoy good wine – I leave all those pretentious, old school ideas up to the rookies.  Here, at Wine Buzz, I’m giving you some good quintessential knowledge, yet at the same time – leaving it up to your palate to decide upon, which is best for you! 

Last week in our first segment – we covered the basics:  Chardonnay, Riesling, Syrah and Cabernet.  Looking at wine from an Old World vs. New World perspective – attendees really got into the ‘Wow, that’s why I like this style!’ kind of mindset.  Teaching folks the basics of grapes based on climates and regions, is truly my style.  I say it all of the time – Never kick a grape to the curb until you’ve tasted it from every corner of the globe.  Only after you’ve done that and still have decided that you’re not into it, can you leave it behind (for a while). 

I teach from the idea that grapes are grapes.  Is there a reason why when I blind taste that I can pick out the Cabernet grapes from the Syrah grapes?  Absolutely!  Cabernet grapes are still Cabernet grapes and the same for Syrah but, it can be like taking your taste buds on vacation at the same time.  Did the banana you consumed in Mexico taste the same as it did in Canada?  Probably.  But you notice that if a banana or an apple or an orange is grown in different climates will produce a noticeably different level of mouth-feel based on region as to the birthplace of the fruit you consumed.  At the same time – depending on what I did to that grape or fruit - (from a Winemaker’s perspective) – now we can make a grape smell and taste a bit more different depending on how we aged or procured the fruit itself.  Is it caramel-like, with hints of coconut, topped off with a dash of cinnamon, nutmeg and/or allspice?  All distinct aromas and flavors that can come from a grape’s aging – inside a barrel, is the barrel charred, medium toasted?

After all, a grape is a a grape is a grape.  From Oregon to NZ, Pinot Noir is Pinot Noir- yet the climate and the Winemaker’s hand can all play a significant difference as to the grape’s final mouth-feel - depending on how hot the vintage was, or what barrel the Winemaker decided to put the wine into.  Catch my drift?

Which brings me to my initial question ~ Did you come for the Steak?

I’m a fan of raw fruit.  I like to be able to taste the whole grape, whether it’s Pinot Noir, Chardonnay or Cabernet.  While most wines involving Bordeaux grapes are blended (ie: Cab, Merlot, P Verdot, Cab Franc and Malbec) – I still like to be able to taste the purity of each one of those fruits.  I don’t mind a little cinnamon, cardamom or vanilla from time to time – yet I’m also, at the same time, extremely finicky when it comes to what’s called, The Heavy Handed-ness of a Winemaker. 

Did your wine taste like the suntan lotion you used at the beach last summer?  Could be a result of too much oak on that little baby grape you’re drinkin’.  Winemaking is like cooking, really.  When you head to your favorite steakhouse – do you go because you can’t wait to have that fat, drippy New York steak or do you go because you can’t wait for the side of Bearnaise to dunk it into?  Really, that’s for you to decide.  Most would say, I’m heading to my favorite steakhouse because I can’t wait to have that specific cut of meat that makes my mouth water – yet, some would say…it’s only better once I dunk it in that side of Bearnaise, right? 

Think of your steak as the grape Cabernet.  Firm, strong with tannin, rich and complex, dense and absolutely delicious.  You love the taste of the Caberent, or in this case, the steak.  The server tells you where it’s from, what butcher, dry aged, wet aged, etc.  Same thing with a grape.  You want to know how it was grown, produced, handled, etc.  All of the real facts that make the steak or the Cabernet grape what it truly is.  Now imagine dunking that beautifully hand held, farmer grown Cabernet grape into a side of Bearnaise.  While you still taste the Cabernet under the sauce, you’re not getting the whole picture.  Fair to assume?  Too much Bearnaise can represent a brand new oak barrel, rich and dripping with hints of butter, cream and spice.  Maybe that is your program.  Some may live under the assumption that everything tastes better with a condiment, right?  For some, yes.  For others, no way. 

I suppose what I’m trying to say is…if you came for the steak, or in the this case - the Grape – head out seeking Winemakers that use mother nature to express their product.  If you farmed it right, it should come out – just as beautifully as you expected.  Not to say that you can’t have a beautiful product and manipulate your product to still taste deliciously with hints of caramel and butter – but it really is, to each his own.  

I’ve been kind of thinking about this theory all weekend.  Yet, I wanted to express it in the right way.  This discussion came off of a great class last Thursday nite while presenting the Wine Buzz to folks.  It was sort of an eye opener for many.  I had never really presented wine in that manner before, but come to think of it – why not?  I’m a huge foodie.  When I’m not working – we’re either cooking at home or eating out.  We all like our food presented to us differently.  We all have our own ideas as to what makes food, good.  The same should be up to you when it comes to your wine.  Again, drink what you like – but remember, always take the time to step outside of your little box every once in a while.  If you like your wine with heavy hints of vanilla, cream and coconut – try it from a producer that comes from more of a natural perspective.  Just a little oak will go a long way…

Want more for your buzz?  Head to our next Wine Buzz class at Cooks of Crocus Hill this summer. 

Schedule will be up on my site under Wine Events, as well as Cooks within the month. 

Thanks for tuning in and we’ll see you soon!

Looking for a super duper way to introduce your palate to summer?  Solo Vino has you covered!

One late spring event you will not want to miss!

See you there!

Looking to make that fabulous Coconut Bread Pudding Recipe from yesterday’s blog post? 

Used in our Desperately Seeking Chardonnay Class at Cooks of Crocus Hill paired to a New Zealand Sparkling Chardonnay from Huia Winery of the Marlborough region. 

Here it is!

Recipe compliments of Chef Mike Shannon, Culinary Director for the Cooks of Crocus Hill stores. 

Finishing up our fourth and final (at least for this series) chapter of a week long extravaganza of Perfect Pairings~ I invite you to buckle up and take this fabulous weekend journey of all things food and wine with my very good friend, Nick, as he recaps a perfect weekend spent dining, pairing and partaking in all things wine.  Nick, a fabulous foodie with the utmost desire to learn as much as he can about the wild world of food and drink, has a terrific way of making you feel like you were right there with him enjoying his experiences.  Nick and his recent bride, Ms. Katie, have again not only become an unbelievable support team for Amusée in the Twin Cities, but dear close friends.  Enjoy this, as he shares his Perfect Pairings story with us!

Reflecting on a weekend of Perfect Pairings

My wife and I always enjoy our meals more when thought is put into properly pairing a beverage with them. There are plenty of times where we get away with just drinking what we like alongside our meals, but not always. For example, I love Surly Furious, but it’s just not so bueno next to a sourdough BLT. A bottle of Malbec (which would play beautifully with the bacon) or a crisp Riesling or pumpkin ale would work much better.

Friday evening our pairings were picked for us when we attended Desperately Seeking Chardonnay at Cooks of Crocus Hill. We don’t drink a lot of Chardonnay and did a little homework the previous weekend by tasting an Arroyo Seco Chardonnay from J. Lohr. This, in contrast to the over-oaked buttery style that has been so popular in the US in recent years, was bright, lively, and a palate-pleasing expression of fruit. Notes of almost-ripe bananas and a slight creaminess left me wanting to pair this wine to a Belgian waffle with sliced bananas and whipped cream at my next brunch outing!

Back to class, my personal favorite pairing came at dessert. Chef Mike Shannon rolled out a coconut bread pudding, next to which Leslee poured a 2002 Brut from Huia Vineyards in the Marlborough region of New Zealand. The yeastiness from this sparkling beauty worked perfectly with the bread component of the dish, and it boasted a little toastiness that complimented the coconut. It was marvelous. The Huia, however, is expensive and difficult to find. Substitute a Blanc de Blancs from Schramsberg, as several attendees immediately suggested, and enjoy! Who doesn’t love bubbles with dessert anyway?

Saturday was Double Date Night at Seven Steakhouse in downtown Minneapolis. For the second time in a month I brought with us a 2006 Pedestal from Long Shadows Wineries. This is a marvelous Merlot from the Columbia Valley in Washington, and a solid alternative to the stereotypical pairing of Napa Valley Cabernet Sauvignon to steak. Its full body and tannins stand up to the meat, and a little spice compliments the salt and pepper seasoning of the twelve ounce medium-rare fillet. Where this pairing really shines for me though is with the texture. It’s difficult to describe, but it’s just so smooth, and it works so nicely with the reddest parts of the steak.

My wife made barbecue pork baby-back ribs for dinner on Sunday. These were in the Crock Pot all day long, which gave me plenty of time to think about a wine pairing. I ultimately chose a 2007 Petite Sirah from Chappellet Winery. This isn’t the first time I’ve paired this varietal from Chappellet to barbecue ribs, and it will most certainly not be the last. The pork gave the tannins on this wine something to cling to, and the wine really brought out the ginger notes of the sauce. It was a beautiful pairing, the perfect way to end a weekend that was truly a culinary delight and a great reminder to us how much better our food (and our beverages) can be when paired perfectly.

Thanks again to Nick for sharing his weekend adventures and thanks to all who partook in our Perfect Pairings Wine Series!

I know you’ve heard me say this a zillion times over in blogs past, but I truly mean it when I say ‘A Sommelier’s Life is never short of Exciting.’  A truly amazing career that allows me to connect with a different group of people on a nightly basis.  From the cooking/wine classes I teach at Cooks of Crocus Hill, the personally catered in home and corporate wine tasting parties I facilitate, to my one on one wine lessons – the arena of folks wanting to learn that much more about wine, is always a new invigorating group of wine drinkers.  Coming from every background and certainly every profession, I find myself connecting with some of the coolest people I’ve met in my career.  The best part about it is, most of them end up becoming wonderful friends of mine in my everyday life.  This, I assume, will be the case of today’s guest blogger, Ms. Jennifer Mergen. 

I met Jennifer at an event a few weeks back.  We got to chatting about cool professions in life and how so many of them connect the intricate relationships between  people and everyday life.  With that said, Jennifer soon thereafter revealed that she was a  nationally certified hypnotist.  With an unbelievable way of inviting folks to share her space, her positive energy and uplifting personality allowed for an open and fabulous discussion between the two of us.  Sharing conversation behind the connectivity of wine/food/friends and how it all ‘pairs’ to everyday life – I quickly realized that I needed her services!  I have always read and heard through many that have experienced hypnosis that it can help to break alot of habits.  I knew if I had one shot at breaking  my very horrible life-long habit of nail-biting, she’d be the one to help.  Long story short and with fabulous success after my first session with Jennifer, and with an anniversary of just two weeks today!, I can say – I am have not bitten my nails once.  A fabulous journey of discovering what one has control over and how to create more positive energy for myself and others. 

With all that shared, today, I am happy to say – Jennifer is our guest on the Amusée CrushPad – adding to our list of personal experiences with wine and its direct correlation to this thing we call:  Perfect Pairings.   I couldn’t resist asking if she’d share her experiences with wine in a post after our conversations, as I knew she’d be a perfect addition to our series. 

Is it cherry or black currant?  Bandage or sweaty socks?  Could I ever know the difference?  Recently I realized I don’t have to!

In my career as a Hypnotist, Inspirational Trainer and Motivational Speaker , I teach people that life is all about perception – how you choose to interpret any given situation in your life bears a direct effect on your enjoyment.  At a recent event lead by Sommelier Leslee Miller of Amusée , I realized that just like everything in life, even wine, is all about perception!

Sure, in wine there may be undertones that exist that are an absolute part of the region and the climate and conditions under which the grape was grown.  But it’s not like there’s actually sweaty socks or black currants in any wine.  Those are all matters of perception.

As we swirled the fine reds (sure to hold the glass from the stem, to fully enjoy and slow the experience of justly enjoying the art in the wine) I watched the legs slide down the bowl.  I had preconceived ideas about what “good legs” meant, but as we moved to the final wine of the evening, my personal favorite of the selections, something clicked in my mind.

I did not like this wine because it had thicker legs than the other wines. I did not like it because it was described as “soft juicy tannins, backed up with hints of vanilla and blueberries” or because it was aged in French oak for 14 months.

I chose this wine as my favorite of the evening for one very important reason; it tasted good on my palate!

In Leslee’s vast intelligence, she understands the importance of a blind tasting.  The importance of allowing the palate and the mind to decide what is best without the outside influences (for myself and many others, these typically are the variety, a pretty bottle and the price tag).

I am certain I would never have chosen the 2008 Rust en Vrede  Merlot from Stellenbosch, South Africa in a retail setting.  In my opinion the (label of the) bottle is pretty boring, $17.99 is a price point I typically do not pay attention to and I had not chosen to drink a Merlot in about 5 years (most recently Cabs & Malbecs have been more to my liking).  But when I allowed my palate to choose, I realized how limiting traditional methods of selection can be. 

Look what I could have missed out on!

As we make decisions in life, we call upon our incredible minds to sift through the piles of memories and experiences and to tell us “yes, this is what you like”.  But to move beyond, to discover the new and even to achieve greatness, we must challenge our experiences.  We must stand up to what simply feels comfortable and rise above, risk the mysterious and taste from the cup of the unknown.

Close your eyes, open your mouth and taste the greatness that is waiting!

Thank you so much to Jennifer for sharing her Perfect Pairing Experience ~ Have more to say regarding your own Perfect Pairings? 

Share them here on the CrushPad and don’t forget to visit Jennifer’s Beauty of the Mind Blog ~ A Inspirational Read!

Since we’re on the topic of Perfect Pairings, I thought I would follow up with two guest blogs I received this week.  The first (below) is written by an Amusée fan, who has become a dear, sweet friend of mine ~ Ms. Lindsay.  With an unbelievable passion for wine and food – one of my favorite things about her is her connectivity to intertwining these ingredients into her own life.  She is a music buff, a real foodie and lover of all things ‘wine’.  A girl after my own heart!  I wanted to post her blog this week with my Perfect Pairings Series, as it follows beautifully with some of the last things said in yesterday’s Perfect Pairings Blog regarding food/wine and sharing it with the right company.

 Wine and Company

This past weekend I had a few friends over to enjoy a night of good food and great conversation. I offered to make the salad, mushroom risotto and Crème Brule for dessert. Starting with the risotto, knowing that patience is key, I cozied up to the stove with a full glass of wine and started stirring. As my friends were enjoying appetizers in the dining room I started to think about how a good bottle of wine could be compared to a great dinner get together.

To me there are three distinct moments in a glass of wine. First the nose; the bouquet you experience as the wine is swirled and swished. Just as you walk into a house filled with the smells of dinner being prepared, aromas evoke excitement and anticipation of what’s to come. Taste, the second moment in a glass of wine, is arguably the most notable attribute. I liken it to the many conversations at a get together. A good conversation has several different aspects to it just like the taste of the wine can have many layers, each bringing up different opinions or emotions. The aftertaste is the last moment of a glass of wine. This is where the wine leaves behind the essence of itself, lingering hints of berries, mocha, white pepper, pear, or oak. This can be the best part of a glass of wine just as the memories made with friends can be best part of the night.

As for this night great conversations were had and good food was eaten. My favorite part of dinner was the dessert. This was my first time making Crème Brule and I admit I was a bit intimidated but the recipe card only had five lines…how hard could it be? To my delight (and surprise) the dish turned out to be a success. I paired it with a Prosecco whose crispness and fizziness of the bubbles nicely offset the weighty creaminess and sweetness of the Crème Brule. Just as the memory of the Crème Brule and Prosecco brings a smile to my face so to can a glass of wine, especially when “paired” with the right company.

Thank you to Ms. Lindsay for sharing! 

Stay tuned as we share more of these Perfect Pairing Moments, with more guest blog entries this week!

(Have some thing to say?  Send Amusée (leslee@amuseewine.com) your Perfect Pairings moment and we’ll add it our series.)

Perfect Pairings…I’d like to say they come along every single time I put a wine to a plate of food, but to be honest…they are in fact, much harder to make them precisely spot on than one would think.  Don’t get me wrong, I’m a pairing freak.  Every time I eat something, sip something or experience something – I’m always thinking, what food, what wine, and just who am I going to share this with.  I’m quite good at the mood/food/pairings piece and do really hit some marks when it comes to getting them in line – however, the ‘Ring your doorbell’ – ‘Shoot the Moon’ - kind of pairings, those are special.  Going back to my Valentine’s Day week in February, I had mentioned from an earlier blog that I had a stellar week of wine dinners, events and more. 

The week was, if I forgot to add, chucked with Perfect Pairings.

For the Love of Food ~ An Aphrodisiac Dinner ~

February 15th @ Cafe Ena ~ was just one of those Perfect Pairing kind of events

With over 60pp in attendance, the what has become an annual dinner between myself, and great friends of mine and owners of Cafe Ena, Chef Hector Ruiz and Erin Ungerman, was an absolute ‘Shoot the Moon’ kind of experience.  A menu loaded with seven courses and 8 wines – how could anyone go home without feeling like they’d had it all?

Starting first with a beautifully crafted raw blue point oyster and fresh avocado plate – we pleased the opening palate with a crisp, yet creamy Prosecco from Italy – Astoria Lounge Pink - a fab bottle of bubbly for under $20 on the shelf.  The next, a baby arugula and prosciutto, fig salad paired to a juicy, lushy Ribera del Duero from Vina Mayor- again, another fantastic find and a great people pleas-er for under $20 – if you’re looking to impress without dropping too much ching.

Yet, it wasn’t until the third course – a sweet basil crusted sea scallop over a pineapple-cucumber ceviche with tangerine oil and micro greens – paired to one of my California heart-throb Chardonnays from Barnett Vineyards in northern Napa did the room see stars.  Knowing well enough that when I look at a menu, and knowing the number of wines I do, that the pairing would work when I selected this creamy, rich Chard to pair to the scallop.  Yet, to have it sing to the attributes of the plate like it did – YOWZA!  Seriously, off the hook.  And, could go down as one of this year’s best pairings for me.  Unbelievable.  The sweet basil and the scallop were just the right weight for the wine – really spectacular. 

The next course continued with a poached asparagus and fried quail egg with a lite drizzle of garlic mustard to cuddle up next to a Greco di Tufo that I had chosen from a small producer in Campania, Italy by the name of DeFalco.  Again, a great sipper made unique with this course.

Our main was another Home Run Strike with again, something I knew would work when I picked it – but when the crowd tasted it, left only stars in their eyes.  The course:  a mustard crusted Filet Mignon, with vanilla Roquefort roasted carrots and a fig/raspberry red wine demi topped with fried leeks.  Paired with Desert Wind’s ‘Ruah’ ~ from Washington state, a combo of Merlot, Cabernet and Cabernet Franc.  Come on, get out of town!  The most interesting pieces behind this pairing was not only the suppleness to the juicy red fruit of the wine, yet the soft vanillan smoke that came from the wine’s vinification process. 

Keep in mind that when you taste nuances like: vanilla, coconut, all spice, cinnamon, cream and caramel that those smells and flavors come from the barrel that the wine was aged in before bottling. 

The reason behind this Perfect Pairing was that hint of vanilla to the demi and the roasted carrots.  Everything seemed to fit perfectly into place from the supple notes of the fruit to the creamy notes of the wine and vanilla in the dish. 

Again, hitting the top ten list already for The 2011 Amusée’s Perfect Pairings List!

Leading onward with a toasted brioche, gorgonzola, fresh strawberry, drizzled 12yr balsamic – grilled cheese like mini sammie- the Four Vines Zinfandel that I chose from Amador County was another hit.  Lastly, literally polishing off what was to already go down as one of the year’s best wine dinners – a handcrafted plate of delicious petit fours ranging from an orange passion fruit granite, chocolate peppermint lemon grass cremeaux, chocolate streusel, salted butter caramel, to a selection of chocolates and mignardise – added to the wine dinner from our friends at Patisserie 46.  THE best new bakery in town!  The pairing, delightful, as I left the crowd oohhing and aahhing with the Toad Hollow Risque, a creamy orange-cicle bubbly from the south of France. 

A menu and an event fit to satiate any food lover’s dreams.  From top to bottom, there wasn’t one part of the evening that I didn’t hear the ‘mmm, mmm’ sounds of the food.  Yet, as I describe the details of the perfectly matched wines and food, I do go back to one of the most perfect accoutrements to any magical pairing and that is ~ the right crowd of peeps to share it with.  None of this would have been complete without the right people to share it with. 

Thanks to all who attended and made our Aphrodisiac Dinner a Beautiful Success!

After listening last nite for the first time to my interview with The Conversation Hub and its host/creator Marc Vaillancourt, I thought…

‘Wow!  For the first time in a very long time – I was interviewed for more than just ‘what to drink’ – when it comes to wine.  How exciting!’

Not that every single media opportunity isn’t exciting, it is!  But when someone asks you really some of those – ‘How did you get into this crazy business?’ and you flow with an interview that really allows you to tell your story without time constraint – it truly bears a sense of reality and  honesty when it comes to one’s personal profession.

One thing that I have learned in my more recent years is…

The more honest you are with people, every single person that enters your life, the more real you present yourself.  With fault, with mistakes, without ego – allowing your whole self to show.  To be honest, there is more then to love about another.  It makes us all just a little bit closer, showing a side to reality that many just don’t allow for on a daily basis. 

With that, I suppose it’s become my mantra as I dive deeper into this World of Wine.  If you’re not able to relate to wine on a personal level then how will anyone ever begin to understand it?

Here is it – all of me – Why wine?  Why this Love of Wine?  and What are my connections when it comes to Life with Wine. 

#41 For The Love of Wine with Sommelier Leslee Miller by ryanl