The Glamorous Holiday Gift Guide

The holidays are here again and I'm here and happy to offer my assistance. I've pulled together a lovely little Gift Guide full of Glamorous and downright delicious gift recommendations for your loved ones or maybe a little something to gift yourself!

For the Oenophile:

Master Sommelier Andrea Immer has created a simplified solution to the somewhat frustrating question, "What glass do I use with which wine?" Her answer... The One. Through extensive testing and comparing of grape-specific shapes she created an ideal glass ( One for sparkling/white wine, One for Red ) that optimizes these shapes plus they are break resistant, dishwasher safe and better yet, available on Amazon Prime.

Of course the next question would be ...What do I fill The One glass with?

Sonoma's Buena Vista Winery, credited with being the first in the U.S. to introduce Méthode Champenoise sparkling wine making, has an exciting new offering. They now are making a Champagne themselves and sourcing their fruit from the Grand Cru villages of Ambonnay, Bouzy and Louvois. La Victoire Brut Champagne with its notes of lime blossom, brioche and honey would be the perfect companion to lobster or as an impressive gift for the Champagne lover in your life.

Prefer a red to keep you cozy and warm? Chateauneuf-du-Pape from the Rhone Valley in France and the holidays go hand and hand offering notes of juniper, rich baking spices, cassis and black raspberries. Paul Autard's Cote Ronde is a wonderful option and their 2012 ( fantastic vintage ) is   available on wine.com.

For the Gourmand:

Jean-Charles Boisset, an ultimate lover of luxury has done it again now offering one time Fromage ( cheese ) and Caviar Gift Boxes or annual Fromage, Caviar and Gourmand memberships. The Fromage Gift Box offers 3-4 cheese hand selected by their cheese monger and the Caviar Gift Box offers 2 ( 1 oz ) selections such as Petrossian in a beautiful black insulted box.

Sugarfina, candy for adults, offers the ultimate in decadent treats such as Champagne gummy bears made of Dom Perignon, gummy roses made with Whispering Angel Rose and Simgle Malt Scotch Cordials all packaged in sleek little cubes for perfect stocking stuffers.

Cheers and Happy Holidays!

Wines & Beer to Pair with Your Euro 2016 Viewing Pleasure

Excitedly the Euro Cup this year is being hosted by France. While I've begun to watch the matches I was thinking how fun to pair them with wines and beer from and near France!

I've looked at all the stadium locations and as the Euro Cup is for most of the month of June you have plenty of time to join in the fun!

Bordeaux - What else.....one must drink Bordeaux of course!? Intimidated? Go to your local retailer and tell them what you're comfortable paying. As expensive as Bordeaux can be you can also find some great values at $20-25 for a Cabernet or Merlot based red blend and often even better for a crisp Sauvignon Blanc based Bordeaux Blanc! Trader Joe's also has excellent value Bordeaux for a day of Bordeuax, Burgers and Euro Cup!

Lens Agglo - As beer is king here, being so close to Belgium, and within the region of Artois,
Stella Artois seems the logical and delicious choice. Not in the mood for beer? Why not try their Cidre?

Lille Metropole - Lille is right on the border of Flanders in Belgium so my suggestion would be a Flemish red. They are known for their tart, fruity character so if you're a fan of sours, these are your beers! Rodenbach Grand Cru is an excellent option. Not a fan of sours? Lille has been called a miniature Paris and is also known for having a Champagne bar located in the 17th century Convent Les  Minimes so why not go Champagne? But this time with a classic, such as Moet Rose Impérial. 

Lyon - Hailed as the Gastronomic Capitol of France and just south of Burgundy...go there for your wine! If you're feeling like a white wine I'd go with a Pouilly-Fuisse, a delicious style of Chardonnay. It's a crowd pleaser! A great red option is a Cru Beaujolais like Fleurie, it's light, bright and tastes great with a little chill to it.

Marseille - Located in the South of France and not far from Bandol brings me to the suggestion of drinking a refreshing Bandol Blanc, usually consisting of a blend of varietals Clairette, Ugni Blanc and Bourboulenc. Two of my favorite producers are Domaine Tempier and Domaine Terrabrune.

Nice - The French Rivieria requires rose! Whispering Angel is easily found in most markets these days or other favorites are MIP or Minuty, also from Provence.

Paris - What pairs better with Paris than Champagne!? Champagne Lanson, Black Label, Brut is one of the most popular Champagnes found in Bistros all over Paris!

Saint-Denis - A suburb of Paris, having a historic tie to royalty with Kings such as Louis XV taking interest in the city of Saint Denis brought me to the suggestion of Cabernet Franc from Chinon. Chinon is in Loire Valley,  another area in France with a vast history with Kings.

Saint-Etienne -A fascinating city brimming with creativity and the only French city to have been made a UNESCO City of Design. Located within the Rhone-Alps Saint Ettienne
offers wine options from both the Savoie showcasing wines from white varietals rarely found ( Altesse, Jacquere and Roussane ) and to the Rhone you can find the wines from the Savoie they are quite fun or go with a tried and true Cotes du Rhone red blend such as from M. Chapoutier's Belleruche

Toulouse - Nicknamed the "Pink City" with it's terra cotta bricks in most of the buildings, with a Spanish influence due to proximity to the Spanish border a "pink" wine seems perfect! One of my favorites from the nearby Languedoc-Rousillon region is Domaine De Fonsainte's Grus de Gris Rose.

Cheers & enjoy the matches!

http://www.uefa.com/uefaeuro/season=2016/matches/index.html#md/2

Off-Season is My Favorite Season

Last week I gave myself something, a break, well, almost...I answered a few work emails but for the most part, I disconnected. I went to Park City for about 5 days during their off-season. What does that mean you may ask? For Park City, the winter is peak season, between the skiing, snowboarding and of course, The Sundance Film Festival. Summer kicks off in Park City roughly around an event called Savor the Summit that is usually towards the end of June.

I was there at that sweet spot ( in my opinion ) where the ground wasn't as muddy, the spring flowers were in bloom ( lots of Lilacs! ), less crowds at bars, restaurants and fantastic hotel rates! I stayed at the Marriott Summit Watch which was perfectly located on Main Street, for under half the price of peak season in a Villa with a hot tub, fireplace and a full kitchen. As Main Street has so much to taste, see and do, there was not even a need for me to rent a car. If I needed to go anywhere I just used Uber!

                                          Riverhorse on Main

During my visit my favorite restaurant was Riverhorse on Main  where I enjoyed their bison tartare
( wonderful presentation! ) with a glass of Roederer Estate, Brut and their trio of game....bison with a port reduction sauce, venison chop with shallot butter and elk with huckleberries with a glass of Syrah from the Santa Rita Hills. The service ( thank you Francis! ) , ambiance, food preparation and wine list were spot on!

My other treat to myself during the visit was to go over to the St. Regis Deer Valley to enjoy a Bloody Mary on their Terrace Café ...one of the best, if not the best view in the valley. This might seem a little random but the Bloody Mary was actually created by famed bartender Fernand Petiot in the St. Regis New York in 1934! The St. Regis Deer Valley offered their own version, as well as the original New York version, and versions from Washington, D.C. and Aspen, CO. The Deer Valley version is topped with a wasabi and celery espuma, cayenne pepper, black lava salt and a tube filled with more spices to adjust the heat...delicious!

                                          St. Regis Deer Valley Bloody Mary

The other tradition that the St. Regis Deer Valley shares nightly is their Sunset Sabering Ritual. At around 6:30pm ( earlier during the winter months ) they welcome guests on the Terrace to learn about the history of Champagne sabering from back to the days of Napoleon and then offer a sunset toast.

As I descended on the funicular ( the mountain cart that brings you up and down from the St. Regis, which felt quite James Bond-like ) I smiled and breathed in the fresh, crisp, spring air.

Yes, off-season is indeed, my season.

Other spots I enjoyed during my stay:

Tavern : cozy, dark wood, fireplace, great cocktails and food
The Cabin : fun local bar celebrating the Elkupine and live music nightly
Olympic Park : soar down the mountain on an Alpine Slide
High West Distillery: locally made and blended Whiskeys

New Years Eve Sparkles

The holidays are coming to an end, as is 2014, but there is still New Years Eve to plan for and it's one of my favorites. Why? Because it's an evening for celebration, anticipation and most importantly sparkling wine and Champagne! What will you be sipping? I invite you to explore my favorite go-tos from Champagne to sparklers from all over the world to help you better ring in the New Year!

Champagne....the real thing....

NV Perrier-Jouet, Grand Brut: It's a classic beauty, elegant with beautiful packaging and is composed of  all three of the classic Champagne grapes...Chardonnay, Pinot Noir and Meunier

2004 Bollinger, le Grand Annee Brut: Ring in the New Year as James Bond would, powerful, yet refined with notes of toasted almonds, honey and a smokey minerality.

NV Ruinart Rose: Celebrate with a pretty little piece of history, Ruinart celebrated it's 250th anniversary in 2014 of Rose Champagne making and it doesn't hurt that is deliciously gorgeous with strawberries, red currants, and roses, be sure to guard your glass!

NV Chartogne-Taillet, le Rose: Perhaps a little lesser known but divine none the less. It's a crowd pleaser bursting with ripe cherries, red currants and pastry dough.

Sparkling From Around the World:

NV Lucien Albrecht, Blanc de Blancs, Cremant d'Alsace, France: 100% Pinot Blanc, one of the best sparklers for under $20... Rich, baked apple, spice and almonds

2010 Schramsberg, Blanc de Blancs, North Coast, CA: A regal 100% Chardonnay sparkler that has been a constant at The White House with crisp green apple, white flowers and brioche.

2009 Domaine Carneros, Brut, Carneros, CA: Taittinger's domestic sparkler; sleek and balanced...pears, vanilla and baked bread

NV Ca'del Bosco, Cuvée Prestige, Franciacorta, Italy: I can't get enough of this wine that reigns from what some say is Italy's answer to France's Champagne... Comprised of Chardonnay, Pinot Bianco, and Pinot Nero with notes of golden delicious apples, lemon curd and brioche. Bring a real conversation piece to the party!

Happy New Year and Cheers to 2015!

Portland Playback

As I return from Portland, Oregon where I took my first crack at the Advanced Sommelier Exam ( follow me here as I spend my next year studying to retake it ), I think of how exciting and impressive their food and wine scene is.  Yes, Portland is a little weird, after all,  it's the city's motto! But, it's a great kind of weird!

Enjoy and allow me to indulge as I relive some tasty travels around Portland this April ranking some of my favorite "must go" spots!

Best Bar:

Ambonnay Champagne Bar
107 SE Washington Street #167
Portland, OR 97214

Did someone say Champagne??  Anyone who knows me knows I come running when I hear mentions of Champagne so this was a must on my list of places to check out. Sommelier/Owner David Speer ( named one of Food & Wine Magazine's Sommelier's of the a Year in 2013 ) has created a fantastic bar serving up one of the best lists of Champagne & sparkling wines by the glass/bottle outside of Champagne, France itself!
My recommendations:
By the glass:  Laherte Freres, Ultratradition  Brut, Champagne, France NV (2010)
By the bottle:  Vouette & Sorbee, Fidele Extra Brut, Champagne, France (2010)

*small bites & nibbles available too

Best Lunch : 

Little Bird Bistro
219 SW 6th Avenue
Portland, OR 97204

Sibling to another Portland hotspot that many flock to, I prefer Little Bird.  I had little time before my first exam of the week and the service, food and wine was charming and just what I wanted! Fresh, local and mouthwateringly delicious!
My recommendations:
Salad: Butter Lettuce, warm lentils, roasted lamb neck ( moist and delicious! ) with lemony yogurt
Main: Sheep Cheese Gnocchi, pea purée, asparagus and morels
For Sipping: Pierre Brigandat, Tradition, Champagne, France

Best Dinner:

Gruner
527 SW 12th Avenue
Portland, OR 97204

After hearing from both food publications and friends I was happy to finally get to Gruner. Gruner serves "cozy, alpine cusine" and an extensive wine list featuring wines from Austria, France, Germany and Switzerland. It was rainy and chilly outside so it was a perfect night to visit.
My recommendations:

Salad: Smoked coho salmon, watercress, mizuna, roasted beets,

french green lentils, horseradish-beet yogurt

Main: Malfatti, ricotta dumplings with nettles, dandelion

and turnip greens, sautéed hen-of-the-wood mushrooms,

melted butter, parmigiano-reggiano

For Sipping: 2012 Chehalem, Gruner Veltliner, Ridgecrest Vineyards, Willamette Valley, OR

Perfectly Portlandian:

Noble Rot

1111 East Burnside (Fourth Floor)

Portland, OR 97214

Any place that promises Wine, Booze, Food and a View sounds like a must check out to me! Noble Rot is located on the fourth floor offering amazing views of Portland as well as numerous menu items coming from their roof top garden. The decor is quirky cool and the staff is too.

My recommendations:

For Sipping: (Drink local!) 2012 J Albin, Pinot Noir, Laurel Vineyard, Willamette Valley, OR

"...the hazelnuts, these are local?" - Portlandia

Nothing Like New York (Part Deux)

The Guggenheim Museum

As day 2 of Kate and I's NYC quick holiday trip was upon us we planned out our day during a breakfast of fruit, yogurt and a latte from our hotel (The Franklin). After , we checked out and headed to The Guggenheim Museum , just a few blocks away.

The Guggenheim is wonderfully stylish building designed by Frank Lloyd Wright and founded by American business man and art collector, Solomon R. Guggenheim. It is home to a constantly expanding collection of Impressionist, Post Impressionist, early Modern and Contemporary art. As we wound our way to the top we took in every nook and cranny of art work along the way....Cezanne, Degas, Gauguin, Kandinsky, Picasso, Toulouse-Lautrec, van Gogh, and Vuillard as well as the featured exhibition focusing on the work of Contemporary artist Christopher Wool. Wool is known for his large black stenciled letters on white canvases...somewhat provocative and thought provoking in nature. As we descended once again to the base of the rotunda we sighed with satisfaction, looking back up at the breathtaking view of the museum's glass dome. Happy and satiated spiritually we departed.

Off we were to our final, but highly anticipated destination of Eataly. What is Eataly you may ask? It
 is a high end Italian food market/hall comprised of restaurants, specialty markets and retail. Owners
of the New York location include such talents as Mario Batali, Lydia Bastianich and Joe Bastianich. As anticipated, Eataly was packed with people. We swam through the crowd and quickly decided we would venture to the top floor and have lunch at their roof top Birreria.

Birreria is a restaurant and brewery that includes Sam Calagione of Dogfish Head as one of the head brewers that has a delicious menu full of Italian food with Austrian and German influences. Kate and I ordered our beers... I the Chestnut Brown and Kate the Thyme Pale Ale. For our lunch we ordered a plate of Speck ( mouthwateringly delicious smoked Proscuitto ) and an Italian cheese plate ( Robiola Bosina, Taleggio, and Gorgonzola Dolce ) accompanied with Frangelico Honey ( 1 part Frangelico to 3 parts honey topped with roasted hazelnuts )..... heavenly!

After lunch we ventured back downstairs to the hall where we grabbed glasses of Franciacorta
( sparkling Italian wine made in the Champagne method ) as we shopped picking up imported Italian chocolates, teas, spices and amazingly fresh pastas. Being that December is truffle season we  selected some white truffle and ricotta stuffed pasta to go that was ethereal then we were off to the wine shop!

Eataly's wine shop was full of any Italian wine I have wanted and gave dreamed of... A wall of Franciacorta and sparkling wines ... they even had Batali's La Mozza Perazzi Morellino di Scansano ( delicious Sangiovese from coastal Tuscany ) in a magnum! Kate and I bought what we could carry and headed merrily to Grand Central station to catch our train back to the Berkshires.

Next trip that takes you to New York City I hope that you treat yourself to macarons from Laduree, roasted chestnuts at Rockefeller Center, Champagne at Corkbuzz and artisanal Italian meats and cheeses from Eataly.

Cheers and happy travels!

Nothing Like New York (Part 1)

As the holidays have come to an end, I sit back and reflect on a quick but fantastic little December trip into New York City with my best friend, Kate. After a easy drive from the Berkshires in Western Massachusetts to Wassaic, NY we hopped a train and NYC bound were we! As I now live in San Diego I eagerly anticipated snowfall and snowfall we got indeed

Laduree

As we exited Grand Central Station, snowflakes danced around us and we began our wintery walk. Our first stop was to a place dreams are made of... Laduree. Anyone who loves ( and obsesses ) over macarons knows about Laduree. They originated in Paris, make the best macarons in the world and now have their first stateside store on Madison Avenue. As we entered I (and I'd take the liberty to say that Kate too) were enamored with the beauty of the store, it was as if we were transported into a tasting salon in Marie Antoinette's Petit Trianon. There were multitudes of colored macarons shipped in from Paris almost daily, candles, teas and chocolates...color me a happy girl!

After Laduree we were off to check into The Franklin Hotel , our stylish little home away from home for the night on the Upper East Side. It's a charming little spot that offers European breakfast, an evening wine & artisnal cheese reception and 24 hour tea, latte and cappuccino. The Franklin is in a great location; just around the corner from Zabars, a delicious gourmet food and deli, truly an institution in New York and just a few blocks from The Guggenheim Museum.

The Franklin Hotel

Our evening packed with an ambitious agenda we were off to a chic wine bar called Uncorked Wine and Tapas first where we shared a bottle of  J.P. Chenet Sparkling Rose from France with Marissa Ain, the fabulous founder of Plate + Decanter , a Culinary + Wine Event Company. Next as it was the  holiday season we just had to get a look at the Rockefeller Center Christmas tree. We snacked on roasted chestnuts as we walked to the subway to meet up with our friend Thea at Corkbuzz Wine Bar & Studio, a place I had heard great things about. Corkbuzz was even better than I anticipated...we apparently arrived with impeccable timing as we were greeted with the question "So are you here to enjoy our Champagne Campaign?"  As a lover, or rather a slave to Champagne, I perked up and inquired further. Kate and I were informed that every night at 10pm-close Corkbuzz indulged their guests offering 50% off any and all Champagne. We were off and running!

Corkbuzz Wine Bar & Studio

NV Chartogne Taillet Rose Champagne

I ordered us a bottle from one of my favorite producers, a NV Chartogne Taillet Rose Champagne , a glorious Champagne that is impressively complex offering notes of rhubarb, red cherries, strawberries, ginger and brioche. Kate ordered the Lamb & Pappardelle Pasta dish while I selected  a side of Brussels Sprouts with Pecorino and an order of housemade Duck Proscuitto...all of it magical with the Chartogne Taillet Rose.  After we wished our goodbyes to Thea, Kate and I hopped back on the subway to The Franklin where we grabbed a cup of Harney & Sons Tea and headed up to our room to rest up and plan for our next day's  New York City adventures...Part 2 to follow!

Move Over Diamonds...

...Rubis are this girl's best friend! Rarely would I speak in opposition of the legendary bombshell Marilyn Monroe or her tribute to the diamond... that was until I met Louis Barthelemy's Rubis Brut Rose Champagne. The Rubis (French for Ruby) is one of the rarest and most precious of jewels so it seemed quite fitting to name Barthelemy's cuvee after it. This Rubis is composed of Chardonnay and Pinot Noir and is elegant and refined with a feminine pink hue. Rich aromas of cherries, red currants and cocoa will seduce you. Of course this would please palates at any time of the day but I'm dreaming of  Barthelemy's Rubis and a cocoa dusted dark chocolate truffle.

Wondering where to find this beautiful Champagne? Join me Thursday, February 7 at Protocol Wine Studio for "Ardor in the Bubbles", a Communal Table tasting to taste this and many others. It will  not be for the weak of heart with fine examples of Champagne, Cava, Franciacorta, Cremant and Sparkling wine. Hearts will be aflutter with our surprise reception wine: the soon-to-be hottest varietal in the wine arena today followed by a Saber Exhibition to kick off the night.

6:30pm – 8:00pm pst
Limited seating $20 per person
Email to RSVP : PoisedPalate@gmail.com
4186 Sorrento Valley Blvd Suite H
San Diego Ca 92121
Twinkle lights on in full force to light your way!

Can't make it but need this Champagne? Email me @ PoisedPalate@gmail.com

Slainte! 

Celebrate International Champagne Day!

October has always been one of my favorite months of the year; the changing of the leaves, the chill in the air and of course.... pumpkin season! However this year I am more enamored with this month than ever as I learned that Friday, October 26 has been decreed the third annual International Champagne Day!

What exactly is this one may ask? It is a social media event and day designated to enjoying the beauty of Champagne and is celebrated all over the world. How can you participate? There are many ways whether you want to throw a party at your home, pop open that bottle you have been saving or go and partake at one of the events locally. Be sure to post what you're tasting on Facebook, Twitter , Instagram or whatever your favorite social media medium may be. To find out where events are being held in your area and to participate check out the events page on Eventbrite.

I will be starting my celebration with a Rose from my favorite Champagne, the first established Champagne House in 1729...Ruinart. For my tasting notes and food pairings throughout the day follow me on Facebook , twitter @PoisedPalate and on Instagram @PoisedPalate.

Keep in mind, while lovely, sparkling wines are are not Champagne. It is only Champagne if it comes from the Champagne region in France itself.

A votre sante!

Tea Time with French Macarons!

I am indeed a girl who adores her sweets and French ones at that! My absolute favorite treats are French Macarons. They are little meringue pillows made from egg whites and almost always almond flour and filled with anything from butter cream to curds to jams!

Although not the easiest things to create the finished product is always worth the work! My most recent creation is a Chai Tea Macaron with a Cardamon Cream filling and below is my recipe and the method I have found works best for my oven. Keep in mind Macarons are delicate little creatures and timing may vary depending on your own oven.

Ingredients:

For the Chai Tea Shells:

1 Cup Confectionery  Sugar

1/2 Cup Almond Flour (my favorite brand is from Bob's Red Mill)

2 Egg Whites

1 pinch of cream of tartar

5 tbsp Granulate White Sugar

1 tbsp Ground Black Tea

1 tsp Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Black Pepper

1/4 tsp Allspice

1/8 tsp Ground Clove Powder

Powdered Gold Dust (available at Michaels)

For the Cardamon Cream Filling:

8 tbsp Softened Salted Butter

1 tsp Vanilla Extract

2 tsp Ground Cardamon (more depending on your taste preference)

3 cups Confectionary Sugar

2-3 tbsp Vanilla Almond Milk

Instructions:

Preheat the oven to 375.  Prepare two baking sheets both lined with parchment paper. Sift almond flour, confectioners' sugar, salt, tea and spices all together in one bowl and set aside. In your mixing bowl add 1 pinch of cream of tartar to egg whites and whisk until soft peaks form.  Reduce speed and gradually add cane sugar.  Increase speed and beat just until stiff peaks form and egg whites cling to the whisk.

Sift flour mixture over whites. Fold mixture together with a rubber spatula -using short strokes at first -until just combined. Use bigger folds as batter loosens. You will know the batter is ready when it cascades from the spatula like a thick ribbon. Transfer mixture to a piping bag  ( I often just use sandwich bags ).  Pipe 1 or 1 1/2" rounds on the parchment lined baking sheets. Let piped Macarons stand uncovered for 15 minutes to form a crust. Decrease temperature to 325 just before placing the baking sheet in the oven.  Bake pans one at a time for 10 minutes, turning halfway through at 5 minutes.Remove sheet immediately from the oven, allow to cool for a few minutes on the sheet and then carefully move the shells to a cooling rack. Oven temp should be increased to 375 then decreased to 325 just before the 2nd baking sheet goes in. 

To make the cardamon butter cream filling cream softened butter and confectionery sugar in your mixer with the paddle attachment and beat on med-high until light and fluffy. Now add in vanilla extract, ground cardamon and slowly add in almond milk 1 tbsp at a time until desired frosting consistency is met. (You may not use all the almond milk). Now pipe the filling into a piping bag and pipe onto halves of the shells. Be careful not to over fill the shells or squeeze too hard when sandwiching them together as they are ever so delicate.

In a small dish mix edible gold dust and a drop of water, mix and carefully brush across the top of each Macaron and enjoy! 

*The perfect pairing for these little treats is a cup of Earl Grey tea with a touch of milk and honey....or perhaps a glass of Brut Champagne *

Last Minute Valentine Libations

It's Valentine's eve and I thought I would post some last minute wine and beer suggestions to help you delight and indulge tomorrow or just anytime you want to treat your Sweetie!

First and foremost, when I think of romance, and celebration I think of Champagne and for me Ruinart is simply the best...

NV Ruinart, Rose, Champagne, France (55% Pinot Noir, 45% Chardonnay); starting with the luminous rose gold color to it's intoxicating bubbles and notes of wild strawberries, raspberries, roses and roasted herbs it makes my heart skip a beat! Heavenly with duck breast, seared ahi or even a rich lamb burger (SRP $60)

2011 Chateau Bonnet, Rose, Bordeaux, France (50% Merlot, 50% Cabernet Sauvingon); Rose is perfect for every season and this dry rose is sophisticated, fun and juicy and would be delightful with salmon or pork at a fantastic everyday price (SRP $13)

2010 George Dubouef, Fleurie, Beaujolais, France (100% Gammay); Fleurie (translates to "flowery") is known as the Queen of Beaujolais and this wine is elegant, velvety and floral with notes of violets, spice, raspberries and plums...pair with roast chicken or a rich chocolate cake with a raspberry coulis (SRP $16)

Ommegang Chocolate Indulgence, New York, US; Rich dark Belgian chocolate, dark malt with Perle hops that impart flavors of mint and spice..feeling frisky...why not pair this with some chocolate crepes (SRP $14)

Guinness, Stout, Dublin, Ireland; Smooth and creamy with hints of coffee and cocoa I have loved Guinness with everything from Oysters to a coffee rubbed filet (SRP $8)

Southern Tier, Choklat Imperial Stout, New York, US; This is probably the richest, most decadent beer I have ever tasted with the marriage of bittersweet dark Belgian chocolate, chocolate malt and Chinook and Willamette hops. Love chocolate covered strawberries? Have a glass of this in one hand and strawberries to feed your love in another... (SRP $10)

Taittinger Takes Over Hollywood

What am I passionate about in life? Well besides Champagne and traveling to wine countries, my first love was performance so I am a girl who adores Awards Season...and it is upon us and they add a delicious night of viewing beautiful dresses, tresses, awards and a chance to relax with a glass of Champagne!

For the 13^th year Champagne Taittinger is the official Champagne of the Screen Actors Guild Awards. The 18^th annual Screen Actors Guild Awards are Sunday, January 29^th and will feature Taittinger Brut la Francaise during the awards show, backstage in the green room and at the after parties.

Whether you have a coveted invite to a glitzy Hollywood affair or you’re inviting friends over for a fun Hollywood inspired viewing party, popping some popcorn tossed with black truffle salt and a bottle of Taittinger is the perfect way to start the night!

The Screen Actors Guild Awards red carpet will be opened by an official toast, the Taittinger Moment, hosted by Vitalie Taittinger heiress to the Champagne house, who is coming from France to attend the event. The awards air live January 29^th on TNT and TBS at 8 p.m. (ET), 5 p.m. (PT).

“Elegance, beauty, and passion define Champagne Taittinger and make the SAG Awards such a dazzling night. We are thrilled to toast to actors-as their gifted performances have the power to move and inspire, like Champagne,” says Vitalie Taittinger.

Adventures in Champagne & Paris with Ruinart Part 2

And now we journey onto Paris...

"Bright and early we all arose and I took one last wander through L'Assiette's beautiful gardens with hopes of someday returning. After a quick train ride (less than an hour) we indeed arrived in Paris and we were giddily off to Laduree for a quick cafe and macaroons (various flavors....rose, violet, chocolate...of which I savored every morsel of!) and were also able to try Canneles, a pastry treat famous in Bordeaux before we were to visit Guerlain practically across the street on the Champs Elysee. Guerlain, which opened in 1914, is a historical fragrance house and we were led through the components that made up their flagship scents such as Shalimar and then elegantly guided through the completed fragrances, some with a seductive swish of black feather fans.

Next off to the George V Hotel to have lunch at Le Cinq. This was especially exciting for me as even before I could ever have dreamed to dine in such a location I have been a fan of world renowned floral artist Jeff Leatham's work and artistry it is indeed. From the moment one enters the hotel brilliant arrays of colorful bouquets are like candy to your eyes. Upon entering the restaurant, Le Cinq, we are warmly greeted and ushered to our table, what was to be our home for the next three hours full of divine wine and food pairings..all which was served to us blindly. Of course we began with Ruinart...1996 Dom Ruinart Blanc de Blancs and throughout the lunch we were also treated to 2007 Château Grillet and a magnum of 1977 Grahams Port among others. We were all in absolute awe and admiration for the finesse, precision and execution that was Le Cinq.

For dinner that evening we went more for a Parisian Bistro style at Bistrot de Paris, passing around dishes and sharing. Although Morgan will say his Pied de Couchon (Pig's foot) was the winner I think Nicole's selection of Steak Tartare was the favorite..so fresh and with a delicious bite of mustard. From there Friday evening we continued our exploration of Paris hopping to various wine bars. Saturday was a free day allowing more time to venture through the city and I was able to delve into a fantastic farmers market, the Louvre, and finally get to L'Atelier. None of which could have been possible without the generosity and hospitality that was displayed by our hosts.

Thank you many, many times to The Guild, Charlotte Duntze, Dorothy Bakker Lee, Frederic Panaiotis and Julie Murez for such an educational and pleasurable experience!

Adventures in Champagne & Paris with Ruinart Part 1

It seems like just yesterday I was packing and getting ready to embark on a trip of a lifetime, but alas, it has passed but I have my memories, great friends and pictures to remind me...and of course Ruinart Champagne will always be a love of mine! I wrote this essay after I came back from my trip ( I was awarded as the 2011 Chicago Ruinart Champagne Challenge winner) this summer for the Guild of Sommelier's but thought I should share on my blog (In 2 parts...Champagne and Paris) as well..especially so close to Valentine's Day....thought it might offer inspiration!

"There is not many moments in my life where I have been left breathless...this time spent in France however touring and tasting with Ruinart's Chef de Cave, Frederic Panaiotis in Champagne and exploring the artistry and beauty of Paris was one of those moments.
Our journey began upon arrival to Paris' Charles de Gaul Airport as we were greeted by a jolly Frenchman named Jacque who escorted Nicole Burke from San Francisco and Morgan Harris from New York and myself to our hotel in Champagne. Upon arrival to L'Assiette Champenoise, the place where we would lay our heads for the next few nights, which I was absolutely enamoured with (so much that is was truly hard to leave it!) we checked into our rooms, met Dorothy Bakker Lee (Ambassador for Ruinart) and off we went to lunch at Cafe du Palais where we were to meet Fred (Frederic preferred to be called), and the other two Sommeliers Eric Hastings from Houston and Jeff Bencus from Las Vegas.

After lunch, which contained our first delightful taste of Ruinart's NV Brut (not available in the United States...yet!) we continued on our day and ventured to the illustrious Cathedral de Reims, home of over 20 coronations of French Kings. Up, and up we climbed towards the top of the Cathedral giving us a beautiful view of the town of Reims and beyond.

From the Cathedral we ventured to where we were all eagerly awaiting, to the Ruinart Estate and to explore the cellars. Ruinart is the first established Champagne House in 1729. In 1768 Ruinart acquired former Gallo-Roman chalk quarries for the purpose of storing their bottles and is classified as a historical monument. These crayères offer the triple benefit of constantly stable temperatures, absence of vibration and the perfect humidity level. This was indeed our lucky day because Fred also had Master of Wine Essi Avellan, the first Master of Wine from Finland visiting so there were quite a few special vintage wines in addition for us to sample and magnums at that. As the afternoon progressed into evening we were fortunate enough to try an array of Dom Ruinart magnums of both their Blanc de Blancs and Rose.The standouts for me were the 1969 and 1998 Blanc de Blancs and the 1985 Rose which floored me with its complexity and depth.

From there we relaxed outside on the veranda before dinner partaking in one of my favorite, simple, but classic pairings.... NV Ruinart Blanc de Blancs and Gougères. Ruinart has a new event dining room and were were one of the first groups to dine there. Along with the divine meal we were able to chose from the Magnums we tasted earlier for each course. I absolutely agree with Nicole; " The Cheese Cart is a wondrous part of dining, but a Magnum Cart reached unparalleled heights!" After dinner it was time to catch up on sleep and prepare for a day filled with blind tasting and a visit to the CIVC.

Thursday we found ourselves back at Ruinart about to embark on a 6 round flight adventure exploring Blanc de Blancs from all across Champagne. The flights contained an extreme range of styles and vintages (including the oxidative styling of Jacques Selosse) and happily I discovered that even blind, Ruinart's NV Blanc de Blancs was one of my favorites. After a quick, but delightful lunch of NV Blanc de Blancs, Sushi and Macaroons we were off to the CIVC (Comite Interprofessionnel du vin de Champagne) where we were given a better understanding of their research, environmental efforts and the region in depth through a presentation in the conference building and then wandering through the glorious colors of the vineyards.... the vibrant shades of green....the crisp white from the chalky soils and the brilliant red of the poppies.

After a magical dinner at Le Jardin Brasserie in Reims the group decided we would grab one more drink at the bar back at L'Assiette Champenoise and what a good decision it was! The old saying "right time, right place" could never have been more true as Olivier Krug and the new President of Krug, Maggie Henriquez were just finishing a dinner for the press and we were fortunate enough to have a glass from a Jerobaum of Grand Cuvee disgorged in1995 courtesy of them. Then we were back to our rooms to pack and prepare for the next day's adventure into Paris..."

Glamorous New Years Eve Cocktail Ideas

New Years Eve is upon us and Champagne and Sparklers are the first thing on everyone's mind. Because of this I thought I'd write about my favorite bubbly cocktails!

First and foremost when it comes to bubbles there is no need to spend a lot of money on a bottle of Champagne when you will be blending your bubbles with other accoutrements. California offers some fantastic sparkles and my favorite for cocktail making is Domaine Chandon.

Want to stay in France for your bubbles? There are so many fantastically priced Cremants (a Cremant is a french sparkling wine from designated wine growing regions following specific conditions) that can offer quality bubbles at a much lower price. My favorites are
Lucien Albrecht Blanc de Blancs Cremant d'Alsace and Blason de Bourgogne Cremant de Bourgogne (available at Trader Joe's).

My top three favorite cocktails are:

1. Cognac Clementine Cocktail:

• Pour 1 tbsp of Cognace into your flute (I really enjoy Landy Cognac VS ....orange blossom, orange zest and blanched almonds)
• Pour in your bubbles...a CA Brut bubbly would be fantastic!
• With a vegetable peeler slice thinly a clementine, rim your glass and drop it into the glass
• Squeeze in a little clementine juice. Cheers!
  

2. Parisian Peach Cocktail (courtesy of my dear cousin Kate)

• Pour in 1 tsp St. Germain elderflower liqueur into your flute
• Pour in 1/2 tsp peach schnapps
• Now fill your glass with your bubbles...Cremant de Bourgogne is lovely
• Garnish with a slice of white peach. Sante!
  

3. Spanish Rose

• Pour in 1/4 tsp rose petal syrup (add more as you wish, but it is potent!)
• Fill your glass with a Spanish Cava Rose...try Freixenet's Cordon Rosado Brut
  
• Sprinkle a pinch of cayenne pepper on top (the heat comes on as an after effect)
  
• Garnish with a rose petal. Salud!
  

Enjoy and have a safe and Happy New Year!