Advice For Upcoming Grand Wine Tasting Events

You're confronted with the opportunity to taste hundreds of different wines. There's no way you can taste all of them, or even a large percentage, so what should you do?

In the New England area, it's now the season for two huge wine tasting events, the Mohegan Sun WineFest (MSW), which will be held January 23-25, and the Boston Wine Expo (BWE), which will be held February 14-15. I'm planning on attending both of these events and suspect I'll see a number of my wine-loving friends there too.

Both events have a Grand Tasting which showcases hundreds of different wines, and present a unique tasting opportunity, the chance to experience a diverse selection and hopefully find some new favorites. Though there are some differences between the two events, there are plenty of similarities as well. As such, I want to offer some advice and suggestions for everyone who may be attending either of these two events.

It is easy to feel overwhelmed at these Grand Tastings. People attend these events for a number of different reasons. Though many don't like to discuss it, there is always a contingent that goes just to get drunk. I don't advise anyone to do this. Instead, have fun, taste wine, but don't over do it. You will want to remember what you experienced. Use this opportunity to learn about wine, to find new favorites, and to socialize with other wine lovers.

What is my best advice for attending these Grand Tastings? Like many endeavors, the key is in your preparation. Don't just show up and drink, especially if you want to learn anything.

1) Make a plan of which wine regions and/or specific wineries you want to visit. You cannot taste every wine, or probably even 10% of the wines. So you need to be very selective as to what you taste. If you don't go with a plan, you may waste time wandering around the hall, and might even miss a winery that you really wanted to check out. With a plan, you can best take advantage of your limited time. The BWE has a detailed list of Exhibitors on their website which makes such pre-planning easier. The MSW also has a list of Exhibitors.

2) At the BWE, you will find primarily only wine available for tasting, with possibly a handful of exceptions. At the MSW, you will also find beer. cider and spirits available, with a separate area for beer and cider. The spirits are presented within the wine tasting room, and I recommend tasting them after you have already tasted the wines you wish to sample.

3) Don't drink wines you already know and like. You can do that anytime and anywhere else. Instead, take this opportunity to expand your palate and try different wines, hoping to find new wines to enjoy. Never had Portuguese wines? Then make an effort to venture to their tables and try some of their wines, from Vinho Verde to Altejano reds. With all the diversity of wines available, it makes little sense to spend your time drinking the same wines you drink at home all the time. Be willing to experiment and taste something different.

4) To avoid the greatest crowds, go on Sunday rather than Saturday. Saturday in the Grand Tastings are more crowded with the huge hordes of attendees. Sunday though does not attract as large a horde of wine lovers. It will still be crowded, but is more manageable. And it is worth getting to the event as soon as it opens, as it tends to get more crowded later in the day.

5) Dress comfortably, noting that there is always the potential you might spill wine on your clothes. So leave those white shirts, blouses, pants,etc. home. Wear comfortable shoes as you will be on your feet for several hours, walking around the tasting hall.

6) Don't wear perfume or cologne as they will interfere with your ability to smell the wine, and will also interfere with the ability of other people to do the same. So show consideration for your fellow attendees and please don't wear it.

7) Eat a hearty meal before going to these events. If you are going to be tasting all that wine, you want to have a full stomach to help nullify some of that alcohol. If you go on an empty stomach, the alcohol will hit you harder and quicker, and you won't last long. There will be some food available at these events, but it is better to start off with a fully belly before you even get there.

8) How will you get to these events? Remember that you will be tasting lots of wines so you may not be able to drive home safely. No one should ever drink and drive! So, if you can, take public transportation, book a nearby hotel room, or have a designated driver. Please don't drink and drive. That is the most important advice in this entire post. DON"T DRINK & DRIVE!!

9) When you are tasting wines, please spit. Every sip you swallow adds to your alcohol level and if you do not spit, you will soon find yourself intoxicated. Even small sips can add up quickly. Once you are intoxicated, all of the wines will start tasting good to you and you probably won't learn anything. Spitting is the only way to navigate through a large number of wines, trying to discern which new wines appeal to you. So spit, spit, spit!

10) While you are tasting wines, take frequent breaks to drink water and eat snacks to help cleanse your palate. There are numerous food vendors at these events, many offering free samples, so there is no excuse why you can't find something to nibble upon. Water is also necessary to stay hydrated. All of this will help keep your palate sharp, and also try to limit the effect of all that alcohol.

11) If you find a new wine you enjoy, how will you remember it? You can take notes, writing down the name of the wine, or use your smart phone to take a picture of the wine bottle label. Nothing is worse than tasting a great wine but later forgetting its name. You will taste plenty of wines at the Expo so the only way to ensure you remember which ones you enjoyed are to take notes or pictures.

12) If you really enjoy a wine, ask questions about whether it is available or not. Unfortunately, not all of the wines poured at these events is yet available in Massachusetts. If it is available, they should be able to tell you the name of the distributor. Write that info down as it will help you locate the wine later. You can go to your local wine store with that info and they should be able to get the wine for you.

13) At the BWE, consider attending one of the Wine Seminars. They can be an excellent way for more directed wine education, in a more intimate forum. Check out seminars such as Iconic Wines of Spain, Sake..Is It Just For Japanese Cuisine, Wines of Uruguay and The Modern Wines of Ancient Greece..

14) At both events there are free Chef Demos, where you can watch chefs, many local, demonstrate recipes and you often get to sample what they prepare. At the MSW, the chefs will also do book signings of their cookbooks. This can be a fun break from all of your wine tasting.

15) For more advanced wine lovers, both events have higher-end wine tasting events, with more expensive wines available for tasting. You can check out the BWE Vintner's Reserve Lounge or the MSW Elite Cru event. You have to buy a separate ticket for these events, and they are pricey, but they are compelling. I attended last year's Vintner's Reserve Lounge and I found it to be well worth the price, with an excellent selection of high-end wines as well as plenty of food.

16) Make sure you have fun!

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1)  Mohegan Sun will hold their first annual BBQ Fest from June 1– 3 in their Winter Parking Lot. Host Mike Petit of NESN’s Grillseekers emcees the three day event filled with cooking demonstrations, live bands and BB “QnA” sessions with Pitmaster Troy Black. Guests can also enjoy the beats…and treats from DJ Chef Marc Weiss, shop the Sardilli Farmer’s Market, ride the mechanical bull and watch Joey “Jaws” Chestnut battle in a rib eating contest.

Tickets are $30 per day including 8 food tickets and go on-sale Monday, April 16 at 10am through Ticketmaster.com or at Mohegan Sun’s Box Office. Kids 10 and under get in free (does not include food tickets).

Ever wonder how the pros make it look so easy? Here is your chance to learn. Throughout the weekend, a number of events will be taking place where guests can learn the tricks of the trade right from the professionals. From various cooking demonstrations to special BB’QnA’ with Pitmaster Troy Black, there will be plenty of opportunities to learn their hidden secrets. With a knack for invention and love of barbecue, Black has gained an impressive reputation as an award-winning, competitive barbecue chef and brand ambassador. His zeal for both barbecue and the industry has taken him on an incredible journey from the Southern Living magazine editorial staff to full-time competitive barbecue chef. In the spring of 2010, Black’s first book, The Big Book of BBQ, hit the national scene. Guests can also enjoy an appearance by Ray Lampe, otherwise known as Dr. BBQ.

hroughout the weekend, guests can enjoy a number of live bands right on the main stage. Performers include Robert Cray, Jay Dempsey & Highway Call, Sister Sparrow & The Dirty Birds, Mammoth Jack, Sugar and Shady Creek.

Note: Mohegan Sun requires persons under the age of 18 to be accompanied by a parent or legal guardian from opening until the close of the event. Unescorted minors will have their parent/legal guardian contacted to pick them up immediately.

2)  The celebration of Buddha’s birth (observed this year on May 28) is a national holiday throughout Asia, marked by joyous parades, communal meals and other cultural rituals. Combining “foo,” the Chinese word for Buddha, with “umami,” the Japanese word for flavor or taste, Foumami loosely translates to “what Buddha finds to be most delicious.” Chinese folklore says that Buddha was so infatuated with the aromas wafting into the monastery from a nearby village that he jumped over the wall for just one taste of the villagers’ food. At Foumami, the food is supposed to entice diners to experience firsthand why Buddha was compelled to jump over the wall.

To honor Buddha’s birthday, from May 29-June 5, Foumami tempts diners to “jump over the wall” with a week of special menu items:

Miso Eggplant Tempura Sandwich: Eggplant tempura stuffed with seasoned beef, drizzled with house-made red sweet miso sauce, served in shao bing bread, topped with romaine and spicy longhorn peppers Significance: Blends gently fried eggplant and freshly baked shao bing with deep umami flavors to achieve the enticing scent that caught Buddha’s attention.
Amacha: Naturally sweet hydrangea tea brewed yearly in honor of Buddha’s birthday. Significance: In Japanese tradition, people visit temples to pour amacha on the head of statues depicting Buddha’s birth, as if bathing a newborn.

3)  Boston Bakes for Breast Cancer is a sweet and delicious way to raise “dough” for breast cancer research and care at Dana-Farber Cancer Institute. During the week leading up to Mother’s Day, May 7 through May 13, more than 250 restaurants, bakeries, cafés, ice cream, and chocolate shops throughout Massachusetts will create unique desserts. Desserts start at $3 and proceeds benefit breast cancer research and care at Dana-Farber and Bakes for Breast Cancer, Inc. a newly formed non-profit breast cancer organization dedicated to making a difference in the fight against breast cancer. For a list of participating establishments or to shop online, please visit Boston Bakes for Breast Cancer.

Mohegan Sun Restaurants: Bubba to Bobby

While attending the Mohegan Sun Wine Fest, I had a hankering for fried chicken and decided that maybe dinner at Big Bubba's BBQ could satiate my craving. The restaurant serves BBQ and southern cuisine, and there are three New York locations in addition to their Mohegan Sun location. The Executive Chef is Francis Collymore, a native of Barbados, whose resume includes a five year stint at Virgil’s Real BBQ in New York City, first as Executive Sous Chef and later as Executive Chef. Since 2001, he has been the Executive Chef at Big Bubba's BBQ.

It is a casual place, with an eclectic and fun decor, just appropriate for its cuisine. The menu is fairly extensive with Appetizers ($3.95-$10/.95), Salads, BBQ Sandwiches ($10.95-$12.50), Po' Boys ($9.95-$11.95), Sandwiches ($9.95-$11.95), Burgers & Dawgs ($8.95-$12.95), Barbecue Platters ($16.95-$24.95), Country ($16.95), Grilled ($14.95-$31.95), Seafood ($16.95-$20.95), Big Bubba Salads ($11.95-$13.95) and Sides ($4.95).  Thus, with all that variety, you might have difficulty deciding on what to order, though there should be something for everyone.

We began our meal with an appetizer of Mardi Gras Popcorn Crawfish ($9.95), a hearty basket of crispy crawfish which was a good meal to start our dinner. My companion ordered the St. Louis Pork Ribs ($22.95) and raved about their taste, very tender and flavorful pork which easily fell from the bone. I tasted them and was very pleased with their flavor too, definitely very well made ribs.

For myself, I ordered the Finger Lickin Fried Chicken ($16.95, $2 more for all white meat), which comes with 2 Sides and iron skillet cornbread. I decided to get the Cheese Grits and French Fries with cheese. What a platter of food! I received two large chicken breasts and two wings, more than enough chicken to satisfy my craving. In addition, it was superb fried chicken with a nice crispy and well seasoned coating and very moist, tender white meat. Perfectly cooked chicken, and I was only able to finish the breasts and never made it to the wings. I would highly recommend their fried chicken. The fries were fine though the cheese grits were just ok, not the creamy grits I prefer. But all I truly cared about was the chicken and it was well worth the price.

Service was very good, prices were reasonable considering the quality and quantity of the food, and my craving was more than satisfied. Kudos to Bubba!

On my second evening at the Mohegan Sun, I ended up at Bobby Flay's Bar Americain, which is a more higher-end restaurant, with a menu of more American favorites, some with a southern flair, as well as plenty of fresh seafood. Its menu is moderate sized, with a Raw Bar, Appetizers ($11-$17), Entrees ($24-$49), Steaks ($39-$46) and Sides ($9). Plenty to choose from and many of the dishes sounded appetizing. There were several dishes which appealed to me and it took me a little bit to decide which to order.

I began the dinner with a Dark and Stormy cocktail, though it was not made in the traditional manner, and was more like a martini. It just didn't taste like what I expected and I much prefer the traditional version. Fortunately, that was my only complaint of the meal.

My dining companion and I started with a dozen Oysters ($36), three different types, and they were clean and tasty, each type providing its own unique flavor profile. My dining companion then ordered the Buttermilk Fried Chicken, with Honey, Pink Peppercorns, Lime, and Black Pepper Biscuits ($29). He enjoyed his meal and I also tasted the chicken, finding the crispy coating to have a sweeter taste, but still good, than what I had at Bubba's.

I decided on the Duck with Dirty Wild Rice, Pecans, & Bourbon ($34), which is pictured above. Slices of tender breast breast and a confit leg, I was very pleased with its taste, enjoying the bourbon flair in the sauce. As a side, I ordered the Hot Potato Chips with Blue Cheese Sauce ($9) and they were a decadent delight, dipping the crisp chips in the creamy and tangy sauce. I almost could have made a meal just of the chips and sauce.

Service was good, the food was tasty, and I would return.

Mohegan Sun Wine Fest: Spirits & Cocktails

Nothing like a shot of Scotch or Tequila at 11am on a Saturday morning. Ok, I actually waited until later on in the afternoon, only because I wanted to do some wine tasting first. But the opportunity was there.

I like the fact that the Mohegan Sun Wine Fest Grand Tasting offers a selection of spirits and cocktails, and I got to taste some interesting selections, which I will share with you. If you attended this event, and found other good spirits or cocktails, free to add your thoughts to the Comments.

10 Cane Rum, crafted by the people at Moët Hennessy,  is produced on the Caribbean island of Trinidad. Its name is derived from two facts, that traditionally, sugar cane stalks are harvested in bundles of ten as well as that it requires ten sugar cane stalks to make one bottle of this rum. 10 Cane uses first press  juice and is aged for about one year in old French oak. Unfortunately, I did not get to taste any of the rum on its own as the pourer stated that could not be done.

Instead, the rum was used in a mojito, which was actually very tasty, one of the better mojitos I have tasted. Basically, the mojito recipe is 2 parts rum, 1 part lime juice, 1 part simple syrup, 1 1/3 parts club soda and 8-10 mint leaves. Though they make a much larger batch and you can see about 48-60 mint leaves in their glass pitcher.  

The folks from Don Julio Tequila were at the Expo, pouring samples of their full line-up, from the Blanco to the Don Julio Real, their most expensive tequila. My favorite of their portfolio is the Don Julio 1942, which I previously reviewed. They have changed the bottle for this tequila though, which previously was very tall and resembled an agave leaf. It still is a tall bottle, but is more angular and plain, not resembling a leaf any longer. But the tequila within the new bottle is still as delightful.

The ice luge was cool, and they were pouring a cocktail made from Hennessey Cognac and cranberry juice. The cocktail was nothing special but they get kudos for presentation.

The well known Glenlivet Distillery, which was founded in 1823, may have the best selling malt whiskey in the U.S. They sell about 6 million bottles each year, and produce at least a dozen different bottlings, which includes a number of limited releases. Three of their products were being tasted at the Expo, including the 12 Year Old and 15 Year Old Single Malts. Each is good and different from the other, the 12 year old being a bit more smoky with honey notes while the 15 year old was more floral and spicy. But for me, the real winner was the Nàdurra.

Nàdurra, the Gaelic word for "natural," is meant to reflect some 19th century brewing practices. For example, it is not chill filtered, which Glenlivet claims gives "the mouth feel more body and a richer texture." There is some disagreement over whether chill filtering strips a whiskey of any flavor or not. The Nàdurra is a 16 Year Old, spending that time in first fill American oak barrels.  It is unfiltered and left at cask strength so it has an alcohol content of 54%. I found the Nàdurra to possess very intense flavors, a harmonious collection of spice, herbs, honey and much more. You really need to sit with a glass of this and sip it slowly, to better understand its nuances. My small taste probably did not do it justice, but I could see its potential. And though there is some heat from the alcohol, it is much more balanced than you might think.

Frederick Wildman & Sons offered numerous wines to be tasted but also presented three spirits, a Mezcal and two Blended Scotches, the Sheep Dip and Pig's Nose by Spencerfield. The Sheep Dip is a blend of 16 different single malt Scotches, aged 8-20 years, and had a nice taste but it was a bit too harsh for my own preferences. The Pig's Nose was more my style, and received its name from a saying: "Tis said that our Scotch is as soft and as smooth as a Pig's Nose." And it certainly lives up to its name, presenting a silky smooth mouth feel that caresses your palate. It is a blend of oak-aged Speyside, Islay and Lowland malts with Invergordon gentle grain whiskies. Its flavors run the gamut from caramel to nuts, from dried fruits to subtle smoke notes. A very easy drinking blended Scotch, it is something to savor and enjoy.

Mohegan Sun Wine Fest: The Wines

Though I would have preferred more diversity in the wine selections at the Mohegan Sun Wine Fest Grand Tasting, I found some very good wines and I will share a sampling of my favorites below. Obviously, I did not taste every wine at the event so there could have been other worthy wines that I simply did not get the opportunity to sample. If you attended this event, and tasted some good wines that I have not mentioned, feel free to add your thoughts to the Comments.

The labels are eye-catching, especially if you are a music lover, though you might suspect they are mere gimmicks. The Wines That Rock, founded in 2009, is a collaboration between RZO Music, Inc. and the Mendocino Wine Company, and is "...all about pairing wine & music."  The Mendocino Wine Co. is very environmentally friendly, with sustainable farming, green power through solar & wind, eco-friendly packaging, carbon neutrality and more.

There are currently five Wines That Rock, including wines for Woodstock, Pink Floyd, The Rolling Stone, The Police and The Grateful Dead. If you check their website, you can see the inspirations for these wines, the reasons why the music and wine are supposed to work well together. I have tasted several of these wines before, which generally retail around $15 a bottle, and they are generally good wines for the money and not merely a marketing gimmick.

Their newest release, in partnership with Grateful Dead Productions and Rhino Entertainment is the 2009 Grateful Dead "Steal Your Face," a  red blend. Their website states: "To capture the essence of the live energy of the Grateful Dead’s Steal Your Face, Winemaker Mark Beaman chose to meld several varieties into one. Just as the band members would segue through various musical styles, this wines far reaching flavors melt seamlessly from one to the next, blending Syrah, Petite Sirah, Zinfandel & Grenache. In honor of the band’s famous improvisational concerts that have brought joy to so many, this wine celebrates Mendocino County’s bounty of diversity and freedom of experimentation."

I enjoyed this muscular wine, with its prominent blend of black and red fruit, a spicy backbone and strong tannins. It had just enough complexity to make it interesting, especially at its price point. It is an easy drinking wine, excellent for BBQ or hearty meat dishes, or something to warm you on a chilly winter evening. As I am not a big Grateful Dead fan, I can't really say how this wine compares to their music. But maybe my friend, and devoted Deadhead, Adam of Wine Zag can comment on that.

I found two Spanish Albarinos, from Rias Baixas, each offering its own unique style. The 2010 Serra da Estrela Albarino ($16.99) is from a winery established in 2000, located  in the Condado do Tea subzone of Rias Baixas on the northern slopes of the Miño river. The chief winemaker is a woman, Cristina Mantilla, a common occurrence in Rias Baixas wineries. This Albarino sees no oak, and is crisp and clean, with more restrained fruit tastes, apple, pear and apricot. Its minerality is more prominent, kind of a flintiness, and it has a fairly lengthy and pleasing finish. A nice choice with seafood, from oysters to shrimp.

The 2010 Salneval Albarino ($11.99) is produced by the Adega Condes de Albarei winery, founded in 1988 and located in the O Salnès valley. It is a cooperative of 362 grower/owners, equipped with advanced winery technology. Again, this Albarino was crisp and clean, but its fruit flavors were much more powerful, a delightful melange of peach, pear and melon. Its minerality was more subtle, along with hints of honey and spice. It had a fuller mouthfeel, more voluptuous, than the other Albarino, and I would enjoy this on its own or paired with food, maybe something with a little spicy heat, like some Thai. If you are not drinking Albarino, then go find some to taste.

The 2007 Jose Maria Da Fonseca Periquita Reserva ($16.99) is a Portuguese red blend of 50% Castelao, 30% Touriga Nacional, and 20% Touriga Franca. It is aged for about eight months in new and used oak and has an alcohol content of 13.2%. A light red color and an alluring fruity nose with a touch of exotic spice. The flavors include blueberry, raspberry, black cherry, vanilla and spice. Easy drinking, delicious, and another reason to embrace Portuguese wines.

One of my overall favorite wines of the Expo was the 2005 Terre Rare Carignano del Sulcis Riserva ($14.99) from the Sella & Mosca winery in Sardinia. The winery was established in 1899 by two Piedmontese businessmen and it is currently owned by Campari. This wine is made from 100% Carignan, is aged for three years in French barriques and has an alcohol content of 13.5%. I found this to be a complex and interesting wine, a stunner at this price point. Spicy and bold, with delicious black fruit flavors, vanilla, a silky mouthfeel and hints of earthiness. I would pair this with pork, venison or lamb, or just savor on its own. This is a wine likely to end up on one of my Favorites List of 2012.

The Saintsbury Vineyard has long been one of my favorite California producers of Pinot Noir. The winery founders, Dick Ward and Dave Graves, made their first Saintsbury wine in 1979 and released their first Pinot Noir in 1981. Based in the Carneros region, they currently produce about 40,000 cases annually. Over the course of the Expo weekend, they poured five different wines, including four Pinot Noirs.

The 2009 Carneros Chardonnay ($21.99) is unfiltered, spends 8 months in French oak (20% new), and undergoes malolactic fermentation. The bottle is under a screwcap, and presents a tasty white wine with restrained fruit, spice and some minerality. This is a good example of how oak can enhance a Chardonnay, rather than drown it.

The 2008 Carneros Pinot Noir ($27.99) is a good starting point for their portfolio of Pinot Noirs. It might be their most muscular Pinot, with bright red fruit, a spicy backbone and hints of earthiness. A delicious taste, nicely balanced and a pleasing finish. Over the years, I have drank many bottles of this Carneros Pinot. The 2008 Carneros Pinot Noir, Lee Vineyard is a single vineyard that spends about ten months in French oak, about 29% new. It has less muscle than the regular Carneros though the fruit is still bright and there is plenty of spice notes.

Onto their more elegant offerings. The 2005 Carneros Pinot Noir, Stanley Ranch is an older vintage as the current one for this wine is 2008. This was a more elegant wine, very Burgundian in nature, which subtle red fruit flavors, plenty of spice notes and a strong backbone of earthiness. Its lingering finish was very satisfying, and this is certainly a wine to slowly savor, enjoying its complexity and style. A sublime wine evidencing the skill of Saintsbury. The 2007 Carneros Pinot Noir, Brown Ranch is equally as excellent, an elegant experience with less earthiness and spice. There is much subtlety in its complexity, reminding me in that respect of a fine Daiginjo sake. These are examples of some of the best California Pinot Noirs out there.

A squid picture on the label? And even a name based on squid?  Yes, it is catchy and kind of cool but is it a mere gimmick?  The 2011 Calamares Vinho Verde ($7-$8) is a Portuguese blend of 40% Arinto, 30% Trajudura and 30% Loureiro with an alcohol content of only 9%. The wine is from the single estate of Quinta da Devesa, and its name is intended to "...create an association with the unpretentious and relaxed nature of the region and its wines." This is an easy quaffer, a wine to drink and enjoy, without any need to think about it. Slightly effervescent, it has plenty of acidity and flavors of grapefruit and lemon, with some mild mineral notes. For under $10, this is a good choice, and pair it with light chicken dishes, seafood and maybe even cheese.

Moving onto Spain, I enjoyed the 2009 Tarima Hill ($15), produced by Bodegas Volver, S.L. and from the Alicante region. It is made from 100% Monastrell, the vines aged from 25-35 years, and the wine spends about 20 months in French oak. This is actually the first vintage of this wine. This is a big and bold wine, with lush ripe plum and blueberry flavors, strong tannins and hints of vanilla, cinnamon and raisins. It calls out to be paired with a big steak, and offers a good taste for the price.

Next up, a couple Grüner Veltliners from the same winery, Eder, which possesses 12 hectares of vineyards, in the town of Mautern in the Wachau region of Austria, and produces only about 20,000 bottles annually.These Grüners were very different from each other. The 2009 Eder Grüner Veltliner was very aromatic with prominent fruit flavors and good acidity. A relatively simple, easy drinking and fun quaffer. But the 2006 Eder Raubern Single Vineyard Grüner Veltliner (under $20) was anything but simple. The melange of flavors fascinated me with their complexity, with plenty of spice and floral notes, yet still with noticeable stone fruit components. Despite its age, this seemed still very fresh and it was a clear winner, sure to please any wine lover.

I found a couple nice Ports too. The 2001 Warre's Late Bottled Vintage was very approachable with plenty of cherry and plum fruit flavors, subtle spice and a smooth mouth feel. It was more an elegant style, with a lengthy and pleasing finish. The Ferreira Dona Antonia Reserve Porto was another elegant wine but its berry flavors were more restrained, and accompanied by tastes of dried fruit, nuts, spice and floral elements. It seemed more complex than the Warre's and was also smooth and very satisfying on the finish. Both Ports were enjoyable, and your choice of the two will depend on your personal preferences.

Australian wine has taken a hit in the last couple years, a backlash from wine lovers tired of overly fruity, high alcohol, and huge red wines. There is some truth there, that Australia produced a significant number of wines that met those qualifications, but there are also some very good wines coming out of this region. They just seem to get far less publicity and maybe it is time for wine lovers to return to Australia. A good starting point may be the Shingleback Winery, located in the McLaren Vale of Australia.

Kym & John Davey chose to develop a family estate that had been established in 1957. In 1998, they released their first wine, the Shingleback Shiraz, and their stated goal was to "produce affordable, quality wines that express the true character of McLaren Vale." I tasted their 2006 Shingleback Shiraz and was impressed with what I tasted. It certainly was not a fruit bomb and was a far more elegant and restrained wine, with plenty of complexity and a pleasant taste of black cherry, blueberry and raspberry combined with vanilla, subtle spice and even hints of chocolate on the finish. Good structure, nice balance, and pure delicious. It makes me want to further explore Shingleback wines, as well as seek out more of these type of Australian wines.

With the Wine Blogger's Conference coming to Portland, Oregon in August, plenty of attention will be coming to Oregon wineries. At the Expo, I encountered Jim Bernau, the founder of Willamette Valley Vineyards, who purchased the vineyard site in 1983 and planted Pinot Noir, Chardonnay and Pinot Gris. The winery and cellar are carved into an ancient volcanic flow and the soil is red from its high iron content. It is claimed that this soil is similar to "...the red clay soil found in the Grand Cru Pinot Noir vineyards of Romaneé-st-Vivant in Burgundy,.."  I cannot comment on that but I can state that their wines are impressive and I hope to visit their winery in August.

Their 2009 Pinot Gris ($17.99) was stainless steel fermented and permitted to sure-lee age for a time. It is crisp and clean with bright flavors of green apple, melon and pear with a slight herbal component. Delicious, refreshing and moderately complex. The 2009 Pinot Noir ($29.99), which undergoes about 11 months of French oak (22% new), is a delicious example of Oregon Pinot Noir. Ripe red fruit, hints of spice and orange peel, and a lengthy, satisfying finish. It is a more elegant style, offering a nice balance and good complexity.

The stunner though was their 2009 Estate Pinot Noir ($43.99), which is subtle and seductive, an elegant and complex Pinot which is sure to impress. The melange of flavors ranges from bright cherry to ripe plum, from cinnamon to black pepper. You need to slowly sip and savor this wine, to perceive all of the diverse flavors within. Well balanced, this wine provides an alluring finish that seems to caress your palate with silk, lingering long within your mouth. A killer wine, I highly recommend this one.

Mohegan Sun Wine Fest: A Comparison

Two wine expos, back to back, from Boston to Uncasville. First, I attended the Boston Wine Expo and then the next weekend I journeyed to the Mohegan Sun Wine Fest. It is only natural to compare the two events, noting that they share some similarities but also possess numerous differences. If I had to choose to attend only one of the events, I would select the Mohegan Sun Wine Fest, though it still has room for improvement.

First, if you compare the venues, the Mohegan Sun offers far more than the Seaport World Trade Center, including more restaurants, a casino, shopping, and much more, especially if you stay over night. All of this is self-contained within the venue, so you can just park and then have access to these places. Thus, a trip to the Mohegan Expo becomes more of a day-long experience rather than an afternoon interlude like at the Boston Expo. The Seaport is obviously much closer for Boston area residents, but Mohegan Sun is only about two hours away, though I strongly advise staying there over night if you attend the wine tasting so that you don't drink and drive.

Second, they both hold two-day Grand Tastings, and Mohegan Sun tickets are less expensive, costing $70 per day or $120 for both days compared to the Boston Expo which charges $95 for Saturday, $85 for Sunday or $145 for both days. Mohegan's Grand Tasting also lasts for five hours compared to Boston's four hours, except that Mohegan only has one extra hour for the media/trade while Boston provides two hours. I wish that Mohegan provided an extra hour for the media, giving us a bit more quiet time to check out and review the wines.

Both events also have Elite Cru/Grand Cru events, and Mohegan's is more expensive at $200 compared to Boston's $175, plus Mohegan's event only lasts two hours while the Boston one runs for four hours. I did not attend the Mohegan Elite Cru this year, but did last year, and found it to offer a better selection of wines than the usual Boston Grand Cru lounge. But it would be a better value if the Elite Cru lasted longer than two hours.

At the Boston event, about 98% of what is poured is wine, and though I would like more diversity in their selections, they do provide some more unusual and interesting wines, like those from Cyprus, Cape Verde and Slovenia. I still wish they would have some sake though. Their wine selection was more diverse than what I found at Mohegan, which really needs to step up their game in that regard. For example, there was almost no South African wine, and that is not really a rare wine region. They had a few sakes but nothing really exciting. Limited wine diversity might be the Mohegan Sun's largest flaw.

But, Mohegan offers more than just wine, providing samples of spirits (often in cocktails), beer, and hard cider. In fact, Mohegan dedicated an entire floor to rooms showcasing beer, hard cider and malt beverages (though no mead). The beer floor is also a bit louder and rowdier than the wine exhibit hall, maybe just the difference between wine lovers and beer lovers. I like this diversity, especially for a two-day event, as it provides a break from wine tasting, a chance to refresh your palate with different beverages. Both Grand Tasting events are equally crowded on Saturday, while Sundays are a bit less crowded.

Both events provide food samples, as well as offer food that you can purchase yourself, generally from local restaurants. Both also have chef demonstrations throughout the event, with Boston generally hosting only local chefs while Mohegan presents both local and national chefs, such as Bobby Flay, Robert Irvine and Jacques Torres. The two events also both offer wine seminars, though Boston offers far more than Mohegan, which only offers three seminars each day.

Mohegan really shines though with some of the extra events it holds during the weekend, from the Friday evening Bourbon Tasting to the Sunday evening Bubbles & Bon Bons. These are more intimate events, far less crowded, and can offer much excellent food and drink. For example, at the Celebrity Chef Dine Around, you can watch the chefs preferring a signature dish, sample their offering and drink a wine that has been selected to pair with the food. In addition, there are two special events held during the Grand Tastings, including a Grape Stomp and Oyster Shucking Contest, and those are free to attend with the cost of your Grand Tasting ticket. That provides added value to their Grand Tasting event.

No event is ever perfect, and organizers should always do a post-event assessment to ascertain ways in which they can improve their event for the next year. Stagnation is the enemy of any annual event, especially if the event hopes to attract former attendees back to it. The crowds at both events show that wine & food events are still extremely popular, and that should attract additional wineries and restaurants to want to showcase their products at such events.

This week, you can look forward to a series of posts about my most interesting finds from the Mohegan Sun Wine Fest, from Pinot Noir to Scotch, from Hard Cider to Beer.

(Please be advised that I received a media pass and guest room for Saturday at the Mohegan Sun Wine Fest, while I won passes and a guest room for Sunday through a Twitter contest.)

Mohegan Sun Wine Fest: Hard Cider & Beer

You'll find more than just wine at the Mohegan Sun Wine Fest, including an entire floor dedicated to beer, hard cider and malt beverages. Though I was slightly disappointed that I did not find any mead there. About 21 different producers, from Guinness to Brooklyn Brewery, showcased their products, and this was a very popular area. It was also louder, rowdier and more crowded than the wine tasting room, though it did not seem to get out of control.

I was most interested in tasting the hard ciders as I am generally not a beer guy. But, because all of that beer was there, I did give some a taste, just in case I might find even one that I might like. And in the end, that effort paid off as I found one beer which I liked, though I still will never be a major beer aficionado. But I continue to give them a try.

I was unaware that Samuel Adams also made a brand of hard ciders, Angry Orchard, so I was very curious to taste through their line-up. They currently produce three varieties: Crisp Apple, Traditional Dry and Apple Ginger. The Crisp Apple was crisp and clean with a prominent fresh apple taste and was not overly sweet. Though I liked it, I preferred the Traditional Dry, which is much more dry, has a bit of spice and the apple flavors were more restrained and subtle. It was very refreshing, the type of hard cider you can easily drink all afternoon on a nice summer day. The Apple Ginger has a strong ginger flavor, with a backbone of green apple, and is most likely to appeal to those who really enjoy the taste of ginger.

Samuel Smith Brewery is located in Tadcaster, North Yorkshire, England and is the oldest brewery in Yorkshire, having been founded in 1758. Though it produces a diverse range of beers, it also makes an Organic Cider, which uses organic apple concentrate. It is low in alcohol, about 5% ABV, and is effervescent, almost carbonated in its mouthfeel. Though noted as Medium Dry, it tastes fairly dry and the apple flavors are more restrained with a hint of a floral finish. It almost reminded me of a beer, but without the flavors in beer that I dislike. A very interesting hard cider and worth checking out.

The folks at Woodchuck Hard Cider, which I have previously reviewed, showcased a few of their products too, and offered my favorite hard cider of the entire Expo. I first tried their Crisp, which is produced to have less sugar and alcohol, and it was dry and tart with some green apple flavors. A pleasant and refreshing drink. The limited release Spring, contains flavors of maple syrup and brown sugar, and that flavor combination just didn't appeal to me though a friend of mine enjoyed it. I have never been a big maple syrup fan so it was not surprising that this cider didn't appeal to me.

But, I was impressed with the Farmhouse Select Original '91, which is a small batch hard cider made with Vermont apples and Belgian beer yeast. The '91 simply reflects the year that Woodchuck started production, and does not indicate the year of brewing. It has an alcohol content of 6.9% and is unfiltered, so it looks a bit cloudy and there are tiny pieces of apple still in it. It is primarily dry with a fascinating and complex taste of apple and spice notes. It is absolutely delicious, well balanced, and once you have a glass, you will desire another. Some hard ciders are simple but tasty drinks while others attain for higher heights, to be something to slowly savor and enjoy. This Farmhouse Select reaches those heights.

Last Friday, I purchased a few bottles of the Farmhouse from Beacon Hill Wine & Gourmet in Melrose, about $10.50 for a 750ml corked bottle. I don't expect they will last long on the shelves so if you want any, buy it quickly. I have already consumed one of the bottles I bought, and don't know how much longer the others will last.

Out of the beers I tasted, only one stood out to me, only one which I enjoyed drinking, the Innis and Gunn Rum Cask. Innis and Gunn is a Scottish brewery, established in 2003, and they oak age their beers, something which originated by accident. While trying to create a Scotch whiskey with the flavor of ale, they would use beer to season the Bourbon barrels and the original thought was to discard the beer afterwards. But, they liked the taste of the beer, decided to keep it and started specifically aging their beer in this manner.

I was not a big fan of their Original, which is aged in Bourbon barrels, though I definitely could detect some Bourbon-like flavors in the beer. They also produce the limited edition Rum Cask, which is aged in old rum barrels. This beer has a deeper reddish color and the taste is compelling, a melange of tropical fruit and spice with a very mild beer flavor. It reminded me of the Caribbean, and I could see it also being food friendly. I later learned that this beer is a big seller at Beacon Hill Wine & Gourmet in Melrose.

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1)  Executive Chef Brian Poe, of Poe’s Kitchen at the Rattlesnake,  is debuting nine new savory snacks as well as a “Midnight Special” each evening for late night dining. Designed with a super-spicy kick, this Special will change nightly.

Chips & Dip ($8)
Deep fried prosciutto, turkey and chicken skins, candied pork belly, homemade chive garlic and onion seasoned Yukon gold chips, 5 Spoke Creamery Chive Fondue
Chipotle Wings ($9)
Smoked jalapeno rubbed, poblano and blue cheese sauce
Grilled Bacon, Steak & Cheese Bites ($10)
Bacon wrapped Newport steak, white cheddar, homemade jalapeno A1
Albondigas ($8)
Three signature meatballs in chipotle broth
Grilled Pizza ($13)
Artichoke and lime alfredo, mozzarella, pepperoni, seasonal mushrooms, chervil
Harvey WineBurger ($11)
Flat patty steamed on the grilled with red wine, caramelized chile spike onions, Texas toast, American cheese, chive and jalapeno mayo
Breakfast Quesadilla ($8)
Cilantro butter fried egg, ham, Velveeta, Swiss and American cheese, hash browns, salsa, sour cream, HellGrande sauce
Sobriety Fries ($6)
Cilantro curried crushed red pepper fries, sriracha, ketchup, fresh squeezed lime
Poe Nachos ($12.75)
Salsa, signature cheese blend, refried beans, lettuce
(available plain, chicken or steak)

WHEN: Sunday – Wednesday: 10:00pm – 1:30am; Thursday – Saturday: 11:30pm – 1:30am

2)  The Mohegan Sun WineFest 2012 will be held from Friday, January 27 to Sunday, January 29, 2012 at the Mohegan Sun Casino. This is a large and diverse wine tasting event and one I highly recommend. I attended the event last year and it was well run, with plenty of excellent wines and foods. Plus, you get the chance to meet some culinary celebrities.

The events include:

Celebrity Chef Dine Around
On Saturday evening, January 28th, Celebrity Chef Dine Around will feature some of the most prominent names in the industry. Food and wine enthusiasts will be served signature dishes by celebrity chefs, paired with wines from the nation’s top winemakers from 8pm-11pm in the Uncas Ballroom. The evening also includes a champagne reception presented by Möet & Chandon to benefit Channel 3 Kids Camp. Scott Haney and other Channel 3 personalities will also be in attendance in support of the camp. Signature dishes will be served by a variety of celebrity chefs and winemakers themselves including Bobby Flay, Ben Ford, Todd English, Jasper White, Govind Armstrong, Donatella Arpaia, Kate MacMurray, Kim Canteenwalla, Betty Fraser, Michael Ginor, Ihsan Gurdal, Andy Husbands, Robert Irvine, Emily Luchetti, Elizabeth Falkner, Mary Ann Esposito, Marc Forgione, Larry Forgione, Bryan Forgione, Daisy Martinez, Douglas Rodriguez, Jason Santos and Jacques Torres.
Tickets for this culinary extravaganza are $175.00 per person.

Elite Cru Tasting
Wine lovers can get up-close-and-personal with some of the “best of the best” vintages from all over the world at the Elite Cru Tasting from 3pm-5pm on Saturday, January 28th in The Cabaret Theatre. This event, in its third year, will offer select vintages from premium wineries and producers. The tasting will also feature oysters, shrimp and gourmet cheeses with guests having the chance to talk one-on-one with winemakers for the duration of the affair. Tickets for this one-of-a-kind opportunity are $200.00 per person which includes admission to the Saturday Grand Tasting and a portion of the proceeds will benefit the Channel 3 Kids Camp.

Bourbon Tasting
Sun WineFest is excited to bring back its Bourbon Tasting presented by Beam Global Spirits & Wine from 6pm-9pm at Leffingwells Martini Bar on Friday, January 27th. The 3-hour tasting will give inquiring minds an opportunity to mingle and enjoy the insight of Bernie Lubbers, Whiskey Professor for Beam Global Spirits and Wine and author of Bourbon Whiskey Our Native Spirit. Bernie was named “Global Whiskey Ambassador of the Year, 2009” by Whisky Magazine at Whisky Live! in London. Taste the artisan attention of 100′s of years of tradition through Plan B’s unique bourbon inspired menu paired with a variety of fine bourbons including Maker’s Mark, Booker’s, Knob Creek and Jim Beam. Savor them straight or enlist the help of Plan B’s mixologists to create a crafted bourbon cocktail.

Dedicated space will also be provided for a premium cigar sampling hosted by AVO Cigars—Cigars in Perfect Harmony. AVO Cigars bear the name of famed pianist and legendary cigar connoisseur Avo Uvezian. After a successful career as a Jazz pianist Avo Uvezian toured the Caribbean in search of the finest tobaccos and the best factory for making his cigars. In 1982 he found both in the Dominican Republic. Today AVO Cigars are enjoyed by aficionados all over the world and Avo’s lifelong quest for perfect harmony has brought him great success in not one, but two careers – music and premium cigars. Tickets are $90.00 per person with a portion of the proceeds to benefit the Channel 3 Kids Camp.

Bubbles & Bon Bons
Topping off Sun WineFest’s blockbuster weekend is the popular Bubbles & Bon Bons event in The Cabaret Theatre from 6pm-9pm on Sunday, January 29th. Guests will sample high-end champagnes, chocolates and cheeses inside The Cabaret Theatre featuring Jacques Torres, one of the most beloved and highly regarded pastry chefs and chocolatiers in the world. Jacques will be joined by Emily Luchetti, recognized around the world for her award-winning sweet creations and the author of five cookbooks, Elizabeth Falkner, owner and Chef of two Michelin recommended restaurants in San Francisco and Executive Pastry Chef Lynn Mansel from Mohegan Sun. This event will appeal to all of your senses through decadent desserts, luxurious champagne, delightful entertainment and an opportunity to mingle and party with fantastic chefs in an intimate setting – you won’t want to miss how we bring the Sun WineFest 2012 to a close! Tickets for this sumptuous event are $95.00 per person.

WineFest Grape Stomp
Things will get a little messy as teams try to out-run, jump and stomp the competition during the 3rd Annual Mohegan Sun WineFest Grape Stomp to benefit the American Diabetes Association. The event will begin on January 28th at 4:15pm on the main stage in the Uncas Ballroom during the Grand Tasting. Sixteen teams will bare their feet and have three minutes to stomp as much grape juice as they can out of a vat of grapes. The team application for entry can be found at mohegansun.com/grape-stomp.

First place will win $1,500, an overnight stay at Mohegan Sun and a complimentary dinner for two at Todd English’s Tuscany. Second place will take home $1,000 and third will receive $500.00. The top three teams will also win well-deserved pedicures from Elemis Spa. The deadline to enter the competition is January 5, 2012.

Oyster Open
Sun WineFest brings back the fan-favorite 8th Annual Mohegan Sun Oyster Open presented by Bud Light Lime on January 29th at 4:15pm. Professional shuckers from the best restaurants, raw bars and shellfish and seafood companies on the Eastern Seaboard will compete for a first place prize of $3,500 cash and the championship belt.

Second and third place winners will receive trophy plaques and will take home $1,000 and $500.00, respectively. To enter, potential participants can download the application at mohegansun.com/oyster-open. The deadline for Oyster Open registration is January 4, 2012.

Grand Tasting:
The weekend’s main event, the Grand Tasting takes place from 12pm-5pm on Saturday, January 28th and Sunday, January 29th in the Convention Center at Mohegan Sun. Over 1,000 wines, spirits and beers will be on-hand for tasting as well as sample dishes from some of the area’s finest restaurants.  There will be a nominal charge for the sampling of signature dishes – a portion of the proceeds benefits Channel 3 Kids Camp. Tickets for this weekend attraction are $70.00 for a one-day pass and $120.00 for a weekend pass.

Tickets for the Grand Tasting, Elite Cru Tasting, Celebrity Chef Dine Around, Bourbon Tasting and Bubbles & Bon Bons may be purchased online at ticketmaster.com, sunwinefest.com, over the phone at 1-800-745-3000 or in person at Mohegan Sun’s Box Office.

Mohegan Sun Seasons Buffet: A New Start

Eating at a buffet requires proper strategy, or you might get overwhelmed by salad and bread, failing to later enjoy the diverse and delicious entrees that are offered. As commedian John Pinette says, "Salad is the promissory note that food will come." With 100-200 items available on a buffet, you must be very selective as you certainly won't be able to taste everything. And there is little sense on bulking up on any single item, and thus missing out on so much more.  

Last week, I attended the private ribbon-cutting ceremony for the newly expanded and renovated Seasons Buffet at the Mohegan Sun Casino. After that event, the Seasons Buffet opened on July 1 to the public, after having been closed for about six months.  At a cost of about $10 million, the renovations involved removing basically everything that had once been at the restaurant, replacing it with more state-of-the-art equipment.  The space was also enlarged, so that it now covers about 26,000 square feet and seats almost 800 people. Thirty employees were added to the staff and it will now be the only buffet at Mohegan Sun.

Prior to the ribbon cutting, as we sipped Champagne, a couple members of the Mohegan tribe spoke about the new changes. A good luck ceremony was also performed, which they conduct before all new endeavors, involving the burning of sage and a prayer in both English and Mohegan. As it is a smoke-free restaurant, the sage burning is the only time smoking will be permitted there. 

The comedian John Pinette, well known for his jokes involving buffets, also entertained the crowd, providing his own rules for attending a buffet. For example, he stated that skinny people browse at a buffet, and that is just wrong. The proper action is "grab and move," and if you later find you don't like what you took, just spit it out and get something else. One of the funniest bits was unintentional though, as John mistakenly said he was at Foxwoods rather than Mohegan.

Then the ribbon was cut, and the media and VIPs were permitted into the restaurant, to partake of the buffet. These guests seemed to fill less than half the restaurant, so though there was an initial crowd swelling at the buffet stations, it soon lessened and there was nearly no wait at any of the stations.
 

The buffet room is quite stunning, with a brightly colored ceiling, wolf head sculptures, and multi-shaded colored tiled columns. It is still a casual restaurant, but visually very appealing which adds a little elegance to the destination.  The 250-linear-foot serving line can display over 200 different items. The buffet is open seven days a week, for breakfast ($11.75), lunch ($19.75) and dinner ($23.50).  I believe these are reasonable prices for the amount of food available at the buffet, and the prices are certainly less than many other similar buffets.

The buffet is divided into various stations, offering different cuisines, and there will be a live cooking element present at many of the stations. The stations will include Soup & Bread, Italian & Mediterranean (with pizza, pasta, salad, hummus, tabouli, and more), The Carvery (rotisserie with roasted meats for carving), Asian (stir fry, General Tso Chicken, Sweet and Sour Pork, Lo Mein, Fried Rice, Sushi, etc.), New England (raw bar with oysters and clams, Yankee Pot Roast, local Baked Cod, Crab Boil Potatoes, Boston Baked Beans, etc), BBQ (BBQ Brisket, Smoked St Louis Ribs, Carolina Pulled Pork, etc.) and a Dessert Station (Cobblers, Bread Puddings, Cookies, Pies, Mousse, and a hand dipped Ice Cream station).  Plenty of variety is obviously available.  

There will also be a soda system which will eventually offer 100 plus beverage flavors, though it will likely start out with only about 20 different flavors, continually adding new flavors over time.  Beer and wine will be available though I am unsure whether spirits and cocktails will also be available.

For this event, it does not appear that the buffet was up and running as completely as it would be normally. Not all of the buffet space was being used, and servers were also walking around the dining area offering samples of some foods which were not on the buffet, including clam chowder, pepperoni frittata and meatballs. Thus, my experience was but a glimpse into the potential of this buffet, and may not be indicative of how the buffet will usually operate. I'll have to return to get a better idea of how the buffet normally runs.

Overall, most of the food was tasty and fresh, and they did especially well with their BBQ dishes. There was plenty of diversity, so every diner could find plenty of food they would enjoy. No one is going to leave the buffet hungry. My primary complaint, which is a common problem at many buffets, is that much of the food was only luke warm. For example, the fried clams and scallops were kept in large pans and were almost room temperature. Supposedly, when the buffet is operating normally, they will offer small portions of all their dishes so that the food will remain hotter longer.  I hope that does occur. Plus, with normal crowds at the buffet, the pans and trays should empty quicker.

The dessert section was quite extensive, and included plenty of sugar free treats too. The chocolate bread pudding was compelling, and there were two large bowls of fresh whipped cream next to a bowl of strawberries in sauce. So, try to save a little room after dinner to partake of a couple desserts.

The new Seasons Buffet has potential, but it remains to be seen whether it lives up to it or not. I expect that after all the costly renovations, the Mohegan Sun will endeavor to make the restaurant succeed. Probably the primary issue they will face is keeping the food hot enough.  I will try to check it out again so see how it goes, and will of course report back when I do.  If any of my readers visit the buffet, I would love to hear your feedback as well.