Wine and Raw Oysters - Yum!

There are some definite benefits to working at Balaban's.
Take yesterday, for example.
A customer here gets a dozen oysters for lunch.
Rather than impulsively grab one off his plate while he's not looking, I decide instead to buy a dozen for myself for dinner that night.
So that's what I did.
And here's something that most of you don't know about me:
I'm a very good shucker!
Yep. It's all in the wrist.
I know they're not for everyone, but, for me, there is nothing like fresh raw oysters.
I taste that fresh, clean, briny deliciousness, and I feel as though I become one with the ocean. And my wife, Judy, likes them even better than I do!
The right wine takes the experience to a whole new level.
For the past 18 years, Taylor Shellfish Farms in Shelton WA has been hosting The Pacific Coast Oyster Wine Competition. Last year, the judges were asked what they wanted from their oyster wines.
Here are some of their responses:
"Refreshing", "Brisk and clean", "No vanilla or butter", "Light and fresh", "Steely", "Crisp and flinty", "Minerally".
I'll go along with all that.
Unfortunately, there aren't too many places in St. Louis where I trust the quality of the raw oysters. Balaban's, of course, is one. Two others that come to mind are Annie Gunns and Demun Oyster Bar. I'm sure there are more places too. 
So, what wines with oysters - raw oysters?
Pinot Gris or Pinot Grigio, unoaked Chardonnay, like Chablis, French Sauvignon Blanc, like Sancerre, Chenin Blanc, Muscadet and Champagne or other dry sparkling wine.

Have a great weekend!

Tom

Dog Days of Summer Wines

The "dog days" of summer are here.
Not the best of times for the wine business. Sometimes I think that the only ones thinking about wine right now are those of us in the industry.
It's all perfectly understandable.
It's HOT out there. People are taking vacations and going away on the weekends. 
Kids are home from school and need attention.
Beer takes on greater importance.
And on and on.
But I'm going to try and get you all to think about wine - even if it's for just a little while.
My dog day wines are light, crisp, refreshing, "smile inducing" and reasonably priced.
Here are five of my favorites. All available at Balaban's:
2013 Drylands Sauvignon Blanc - $15
2013 Sineann Pinot Grigio- $22
2013 Renegade Rose' - $14
2013 Meiomi Chardonnay - $22
2013 Saracco Moscato (slightly sweet bubbly) - $18
Even though I drink red wines in the summer, actually year round, I couldn't bring myself to select a red as a "summer" wine - it just wasn't working for me.

Have a great weekend!

Tom

Bad doggy!

Tough Pairing - Wine and fresh tomatoes

Pretty soon.

Pretty soon I will be eating my favorite food of summer.

Tomatoes.
Fresh, succulent, juicy, ripe home grown tomatoes. I love them - and really miss them when the season is over.
But pairing wine with fresh tomatoes can be a challenge. Here are some rules I follow:
No red wine
Even the lightest reds overpower the tomato's delicate flavors, and big tannic reds like Cabernet Sauvignon clash terribly with the tomato's acidity
No oaky, buttery Chardonnays
Once again, the tomato's acid clashes with the oak.
No overly acidic whites
A little acid is okay, but, choose a highly acidic wine and you're left with one big "acid fest". This probably rules out most Chablis, Champagne and Italian whites.
I've had great success sticking to fruity, lightly acidic whites and rose' wines - both still and sparkling.
The rose's in particular go well with your classic caprese' salad.
Here are some wines I've enjoyed with my tomatoes - all available at Balaban's.
Still Wine
2013 Naia Verdejo - $16
2013 Elk Cove Pinot Gris - $20
2013 La Manarine Cotes du Rhone Rose' - $16
Sparkling Wine
Flor Prosecco - $20
Schramsberg Mirabelle Brut Rose' - $24

Have a great weekend and a fantastic 4th of July!

Tom

Favorite Wines of the Year - So Far

We are nearing the half way point of 2014.
Hard to believe.
So I thought I would wander the isles of the Balaban's wine racks, and see what my favorites have been so far this year.
All in all, it's been a great year for value wines - especially Pinot Noir from California and Oregon.
All the wines below are still available here, so, if you want to give any a try, please stop by.

Value Wines
2012 Annabella Chardonnay - $16
2012 La Scolca Gavi - $17
2011 Chapoutier Bila Haut Cotes du Rousillan (red blend) - $13

Upper Level Wines
2012 Roar Pinot Noir - $44
2007 Guigal Chateauneuf du Pape - $48
2008 Egelhoff Cabernet Sauvignon - $75

Here's to more great wines in the second half of the year.
Have a great weekend!

Tom

Wine and Food? Or is it Food and Wine?

What came first, the chicken or the egg?
I.  Don't.  Know.
What came first, the food or the wine?
Most of the time, it's the food. And then a decision is made on an appropriate wine pairing.
But if you're like me, sometimes you're craving a particular wine and then the food follows.
Here are some basic guidelines:

• Rich whites like oaky/buttery Chardonnay or Burgundy: Meatier “other white” meats like pork, veal and chicken, in richly flavorful sauces.

• Crisp whites like Sauvignon Blanc, Albariño, Pinot Grigio or Verdelho, and most sparkling wines: Foods with matching degrees of acidity, such as seviches, or salads in mildly sharp vinaigrettes, or mixed with sharp/earthy cheeses like goat cheese or feta.

• Slightly sweet, spicy and fruity whites like Riesling, Viognier and Gewürztraminer: Seafoods prepared with slightly sweet, sour, salty, and even spicy-hot sauces and ingredients.

• Soft reds like Pinot Noir, Grenache, and lighter styles of Zinfandel or Merlot: Soft but meaty textured, full flavored red fish, like salmon and tuna.

• Zesty, pungent, earthy/foresty red wines like Sangiovese or Tempranillo: Zesty, Italian influenced dishes which make use of pasta, tomato, balsamic vinegar, olive oil, garlic, and resiny herbs like oregano and rosemary.

• Higher tannic reds like youthful Cabernet Sauvignon, Malbec, and heavier Petite Sirahs: Stronger red meats prepared with slightly bitter peppercorns, vegetables, or char from wood grilling.

• More brightly fruited, zesty, jammy or sweetly scented red wines like most Zinfandels, Syrah, Petite Sirah, Barbera and Grenache: Fatty meats in zesty, sweet or even spicy sauces and marinades like barbecued or even teriyaki style beef or pork ribs.

• Big, herbaceous, richly oak flavored Cabernet Sauvignon or blends of Cabernet Sauvignon: Fatty red meats in sauces reduced with aromatic green herbs, mint, thyme or sage, etc.

• Sweet, high acid, intensely fruity “late harvest” whites: Sweet desserts made with fruits retaining natural fruit acidity like berries, pear, apple, and stone fruits such as cherry, peach or apricot.

• Sweet, full bodied wines like Tawny Port or French Sauternes: Blue cheeses such as Roquefort, Gorgonzola and Maytag Blue.

• Sweet, full bodied, fortified reds like Vintage Port:  Bitter/sweet chocolate desserts or truffles.

Slightly (and shamelessly) paraphrased from an article in the Wall Street Journal.

Have a great weekend!

Tom

The Chicken AND the Egg!

Great Wine and More for Father's Day

Let's say my wife is getting me a $250 gift card to Balaban's for Father's Day.
This is pure fantasy, of course. There's no way I'm getting a $250 gift card to anywhere.
But IF I got this gift card, here is what I would get:
Stone Brewery Mixed 22oz Four Pack - $19 (Yes, I like beer)
Angel's Envy Port Aged Small Batch Bourbon - $42 (Yep - Bourbon too)
Nicolas Feuillatte Brut Champagne - $37
2010 Billaud Chablis Premier Cru Montee de Tonnerre - $46
2009 Vietti Barolo Castigleon - $49
2010 Cliff Lede Cabernet Sauvignon - $70
These would make great gifts for any dad this year.
So Judy, since you always read my blogs, and if you were to get me only one of these items, I believe there is a Cab on the rack with my name on it.
Ain't too proud to beg.
Have a great weekend and HAPPY FATHER'S DAY!

Tom

How is Wine "Complex"?

"A whole made up of complicated or interrelated parts". That's how Webster defines "complex".

I've used "complex" to describe many wines in these blogs.
And the major critics absolutely love it when a wine shows complexity in its character.
But, what do I really mean when I use the word complex in relation to wine?
Layers.  When I say a wine is complex, I'm referring to the layers of expression on both the nose and the palate. The various layers of scent and taste evolve as the wine sits in the glass and breathes,  revealing new and ever-changing sensations over whatever amount of time you are tasting the wine.
I think that's pretty cool.
It's also what makes good quality, "complex" wine really special.
Here's a great example of an excellent "complex" wine that I've enjoyed recently:
2011 Loring Rosella's Vineyard Pinot Noir, 91 Points Wine Spectator - $37 at Balaban's
The pure ripe plum and black cherry fruit joins spice and wilted rose notes for a complex, delicate mix of flavors, gaining on the finish. (Wine Spectator Description)

Have a great weekend!

Tom