back to store

800.625.8238

Wine Blog from The International Wine of the Month Club

A wine blog written by the experts from The International Wine of the Month Club

The Best Wine Travel Destinations – Part I

May 16, 2014 by Don Lahey

Peachy Canyon Vineyard at Sunrise
Peachy Canyon Vineyard at Sunrise

Who ever heard of ugly wine country?  For any true lover of wine there’s really no bad wine travel destination, but some are better than others.  It depends upon what you like.  If you’re the Disneyland type, leave the passport home and head on up to Napa Valley: you won’t be disappointed.  For a more personal, down to earth California wine experience, consider Sonoma, Mendocino, or better still California’s Central Coast, especially Santa Barbara County, the Santa Lucia Highlands, or Paso Robles.  In those locales, you’ll more often than not get to talk directly to the folks who make the wine and you’ll get to taste a lot of good wine for a lot less than in Napa Valley.

And let’s not forget Oregon’s Willamette Valley.  It still has a small town, close knit feel, and the wine and food are terrific.  Just make sure you book the Oregon trip between June and September before the gray and gloom set in.  All of these wine travel destinations offer beautiful scenery, excellent wines and plenty of comfortable accommodations, and they’re right here in the U.S.A.  Recently, Washington State’s Columbia River Valley and Walla Walla AVAs as well as Virginia’s Shenandoah Valley provide increasingly interesting wine travel destinations, too, so what are you waiting for?

Salute!
Don

For more information on different wine regions, visit our Wine Region Guide.

photo credit: Malcolm Carlaw via photopin cc

Posted in: Interesting Wine Info, Wine Regions

Grilled Fish and “Chips”

May 12, 2014 by Kristina Manning

“This is a nod to the nostalgia of our childhood TV dinner. But the difference here is fresh fish and our special tartar sauce, easily created from ingredients you likely have in the fridge.”

Grilled Fish and ChipsIngredients

  • 1 1/2 pounds fingerling potatoes, sliced lengthwise
  • About 2 tbsp. olive oil, divided
  • 2 tablespoons capers, chopped
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon finely shredded lemon zest
  • 1/3 cup mayonnaise
  • 4 striped bass fillets with skin (about 2 lbs. total), halved and skin scored
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon chopped flat-leaf parsley
  • Lemon wedges

Preparation

1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Set a cooling rack over half of cooking grate. In a small bowl, mix potatoes and 1 tbsp. oil. Spread potatoes on rack and grill until browned, turning occasionally, about 10 minutes.

2. While potatoes cook, make sauce and cook fish. For sauce, in a small bowl, mix capers, lemon juice, zest, and mayonnaise. Set aside.

3. Rub fish on both sides with remaining 1 tbsp. oil and sprinkle with 1/2 tsp. salt. Using a wad of oiled paper towels and tongs, oil clear portion of cooking grate. Lay fish on grate and cook, turning once, until grill marks appear and fish is opaque, about 5 minutes total.

4. Transfer potatoes and fish to a platter. Sprinkle potatoes with remaining 1/2 tsp. salt and the parsley. Serve with caper mayonnaise and lemon wedges for fish.

Recipe and photo from www.MyRecipes.com

Posted in: Recipes and Pairings

Champagne Deserves Better

May 9, 2014 by Don Lahey

Champagne GlassesConventional thinking tends to relegate Champagne and other fine sparkling wines to special occasions, late night parties, and New Year’s Eve celebrations.   But I think Champagne deserves better.  As a young man, I came to fully appreciate the wonderful unique wine called Champagne while working in Champagne.  Champagne, the original and finest sparkling wine from the ancient province of Champagne, may still enjoy a reputation as the “Belle of the Ball,” a wine of conviviality and good cheer, but it also pairs beautifully with many types of foods and truly deserves the reputation as a wine for all seasons and occasions.

So, why not pour a glass of Champagne on a cold, rainy day as well as a warm, sunny day or serve it at a mid-week meal as well as at a party?  Isn’t every day meant to be celebrated in some fashion?  Why limit the pleasure of good bubbly to a few occasions or just one time of year?  Champagne makes glad the heart as it cleanses the palate and enlivens the soul.  For these reasons and more I like Champagne at all times of the year, and I especially enjoy it as an aperitif and a prelude to a fun-filled evening.  It was Winston Churchill who is said to have remarked, “In the time left to us between the disaster and the catastrophe, there is time for a glass of Champagne.”  And to that I add Amen!

Saluté!
Don

Posted in: In the News, Interesting Wine Info, Notes from the Panel

Don’s April Collector Series Top Picks

April 28, 2014 by Don Lahey

(Back row- Jim, Eric, and Chris. Front row-Hadley, Diane, Melissa, and Eleanor)
(Back row- Jim, Eric, and Chris. Front row-Hadley, Diane, Melissa, and Eleanor)

This month’s Collector Series Top Pick goes to Fore Family Vineyards’ 2008 Red Hills Cabernet Sauvignon.  The Red Hills AVA straddles Napa and Lake Counties and is increasing a source of exceptional wines from small family owned wineries such as Fore Family Vineyards.  We could have easily chosen any number of the Fore Family’s exceptional wines to feature (Doug Fore also fashions outstanding award winning Pinot Noir), but considering the nation’s insatiable desire for Cabernet and how hard it is to locate top notch California Cabernet with some bottle age, we decided on the 2008 Cabernet.   And you can enjoy this well-endowed Cabernet now and over the next decade.  Stay tuned for more wines from this up and coming producer.  Enjoy!

Don

Posted in: Featured Selections, Interesting Wine Info

Don’s April Premier Series Top Picks

April 27, 2014 by Don Lahey

Spring at Endrizzi Vineyards

April offers a bevy of good wines from which to choose, but one wine clearly stands out to me and that is Endrizzi’s 2011 Serpaiolo Maremma – this month’s Premier Series Top Pick.  The 2011 vintage posed some challenges in Chianti Classico and throughout much of Tuscany due to excessive heat, but Tuscany’s cooler coastal areas such as Maremma escaped the heat’s wrath and produced exceptional wines.  And in many cases the region’s producers turned out their finest wines to date.  In Maremma, 2011 was a banner year for Cabernet Sauvignon and Merlot as well as for region’s Sangiovese, which is why the 2011 Serpaiolo (a blend of Cabernet Sauvignon, Merlot and Sangiovese) offers exceptional depth, flavor, and structure and earns this month’s Top Pick.  It is a Super Tuscan to enjoy now and for the next 5 plus years.  Enjoy!

Don

Posted in: Featured Selections, Notes from the Panel

Brioche with Prosciutto, Gruyère and Egg

April 14, 2014 by Kristina Manning

With Easter fast approaching, this recipe is sure to be a hit at your Easter Brunch with buttery bread, slabs of melted cheese, prosciutto, and finished with an egg on top. Serve it with a bright, berry-scented sparkling rosé or crisp white, such as, our March Premier Series Klein Constantia Sauvignon Blanc 2012.

TOTAL TIME: 40 MIN
SERVINGS: 6

Brioche with Prosciutto, Gruyère and EggIngredients:

  • Six 1-inch-thick slices of brioche
  • 2 tablespoons unsalted butter, plus softened butter, for brushing
  • 6 ounces frisée, torn into bite-size pieces (3 cups)
  • 1/4 cup lightly packed parsley leaves
  • 2 scallions, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 6 large eggs
  • 1/2 pound Gruyère cheese, thinly sliced
  • 12 thin slices of prosciutto (6 ounces)

Directions:

1. Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.

2. In a medium bowl, toss the frisée with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.

3. Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper.

4. Top the brioche with the Gruyère, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the frisée salad, prosciutto and fried eggs and serve at once.

Recipe and photo from www.FoodandWine.com

Posted in: Recipes and Pairings

South Africa: Going for Gold in Their Vineyards

April 3, 2014 by Don Lahey

It wasn’t long ago that acquiring South African wine in America was as difficult as finding water in the desert, but what started as a trickle has now become a torrent.  Thanks to the end of, Apartheid and international sanctions and now a new generation of young talented winemakers, South African wine has emerged as the fasted growing imported wine into America, and for many good reasons.  Today’s South African winemakers are going for gold (medals, that is in international competitions) by making world class wines. 

Venerable estates, including the iconic Klein Constantia, are fashioning outstanding traditional offerings as well expanding their portfolios with equal care to include wines to slake the thirsts of the most discriminating international palates.  Moreover, the variety of wines and varietals one encounters in South Africa is as enchanting as the land itself:  Chenin Blanc, Chardonnay, Sauvignon Blanc, Viognier, Cabernet, Grenache, Merlot, Mourvèdre, Shiraz, and of course South Africa’s unique signature grape Pinotage all stage command performances, yet these varietals just begin to scratch the surface and reveal the true variety that abounds on Africa’s Western Cape.  Now is the time to discover these no longer hidden treasures.  Bellingham, De Morgenzon, Edgebaston, Eagles Nest, Painted Wolf, and Tamboerskloof, are just a few of the better producers whose wines are worth seeking out, so go for the gold!

Salute!
Don

IMG_0718

Posted in: Interesting Wine Info, Wine Education, Wine Regions

« Newer Entries
Older Entries »
  • Facebook
  • Pinterest
  • Twitter

Check out our Wine Clubs

  • Premier Series Wine Club
  • Bold Reds Wine Club
  • Masters Series Wine Club
  • Collectors Series Wine Club

Wine Lovers’ Pages

  • Food & Wine Pairings
  • Old World Wine Regions
  • Grape Varietals
  • Wine Making Process

Recent Posts

  • Argentina: Where Quality and Variety Abound
  • What to Expect in August 2024
  • Armenia: Back to the Future
  • What to Look for in July 2024

Wine Topics

  • Featured Selections
  • In the News
  • Interesting Wine Info
  • Member of the Month
  • Notes from the Panel
  • Recipes and Pairings
  • Uncategorized
  • Wine Education
  • Wine Events
  • Wine Humor
  • Wine Regions
Sign up for our rss feed

Archives

The International Wine of the Month Club

The International Wine of the Month Club | 1-800-625-8238 (Outside USA call: 949-206-1904) | P.O. Box 1627, Lake Forest, CA 92609