Happy New Year's Eve, and I hope you enjoy your celebrations this evening, whether you go out to a party or have a relatively quiet night at home. Have some bubbly, whether it is Champagne, Franciacorta, Cremant d' Alsace, Cava, or some other type of Sparkling Wine. As the ball falls in Times Square at midnight, I hope you are with family and/or friends, looking forward to the start of 2015. And I especially hope that this New Year is better for you than 2014.
This is also the time when people will ponder their lives and choose to make Resolutions, the things they want to do, or not do, to make their lives better in the New Year. Maybe you want to give up smoking or lose weight, maybe you want to start going to a gym regularly or save more money. Unfortunately, many people will break their resolutions after only a short time, so numerous people will choose not to make a resolution, figuring they won't follow it anyways.
As I did last year, I want to offer some alternative suggestions for resolutions, all connected to food and drink. Rather than deal in absolutes, or exact measurements, I merely hope that you choose to do your best to follow these suggested resolutions with the simple goal of doing better than you did last year. I don't expect anyone to follow these resolutions all the time. Please just do your best. I think you might find this easier to do than a more specific resolution which is an either/or proposition. Seek continued forward progress in these ten resolutions.
1) Resolve to eat & drink healthier
That encompasses so much, from eating less calories to choosing items that have less preservatives and chemicals. Take small steps in your approach rather than diving into a major change. The smaller steps won't seem as burdensome and it will make it easier to take another small step later on. We all would benefit from eating healthier.
2) Resolve to consume more local food & drink
Local products can help the environment, the local economy and benefit the local community. Plus, many of those local products can be healthier than mass produced, overly processed foods that might come from thousands of miles away. This includes drinking local wines, as every state now produces wine, and you might be surprised by the quality of some of that local wine.
3) Resolve to eat more seafood, especially domestic
Seafood can be extremely healthy for you, especially those fish rich in Omega-3s, so it is an excellent choice for dinner. And seafood is delicious, versatile and often easy to prepare. Yes, it can be more expensive, but it is well worth the added cost. And buying more domestic seafood will help our economy, rather than buying so much imported seafood.
4) Resolve to expand your drink horizons
Don't keep drinking the same old stuff all the time. There are so many wonderful beverages out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. If you mainly drink Chardonnay, venture out and try some other white wines, such as Gruner Veltliner, Trebbiano or Albarino. Try Sherry, Sake, Japanese Whisky, Mezcal, Franciacorta, and other under-appreciated beverages. Taste it all, and continue drinking those you enjoy.
5) Resolve to expand your food horizons
In a similar vein, don't keep eating the same old stuff all the time. There are so many wonderful foods out there to taste, to see if you can find some new favorites. Break out of your rut and endeavor to try something new on a regular basis. Try some less common meats, from rabbit to wild board, or maybe something even more unusual like insects or guinea pig. Seek out ethnic dishes that are new to you, and look for new ingredients you can try out in your own kitchen. Taste it all, and continue eating what you enjoy
6) Resolve to cook more at home
Cooking at home is another way to benefit the environment, and it can be more economical than eating out all the time. It also gives you a better handle on exactly what you eat, so you can make the food as healthy as you desire. It can be fun too, if you cook with someone else, breaking the potential boredom of cooking alone.
7) Resolve not to be a douchebag when you dine out
When you dine out at a restaurant, be polite and show respect to everyone working at the restaurant. Don't demand special treatment or threaten the restaurant just because you write reviews on some community website. Tip properly, showing your server gratitude for all their hard work. If you enjoy the restaurant, spread the word about your positive experience. Good restaurants can use, and deserve, all the help they can get.
8) Resolve to give more to fight hunger
Despite the wealth of the U.S., there are still far too many people who can't afford to eat properly. Hunger is a major problem and one that we can do something about. Give food or money to local food banks, national organizations, or any other charity that is trying to combat this problem. Those of us without food security issues can probably all help out.
9) Resolve not to waste as much food
It is said that up to 40% of our food ends up as waste, and that is a nearly unbelievable statistic. Do your part to help reduce food waste. Food waste can lead to higher food prices and cause more environmental damage. So, as your mother probably once said to you, finish everything on your plate. Use leftovers to make additional meals.
10) Resolve not to drink & drive
As I have said time and time again, do not drive if you are impaired by alcohol. It is much too dangerous and you could injure or kill yourself or someone else. Even if you don't get in an accident, you could be arrested and that comes with its own high costs. It isn't worth doing it, so please just don't drink and drive.
Is there anything I missed?
Showing posts with label 2014. Show all posts
Showing posts with label 2014. Show all posts
Wednesday, December 31, 2014
Thursday, December 25, 2014
Merry Christmas & Happy Holidays To All
May the glad tidings of this holiday season shine on you, your family and friends. May your celebrations be joyous and overflowing with great people, excellent conversation, fun times, delicious food and fine drink. May the gifts you give to others be well appreciated and bring joy to the recipients. May you thoroughly enjoy whichever holiday you celebrate at this season.
This is one of my favorite times of year as I love sharing the holidays with my family and friends, enjoying their company as we eat and drink to celebrate the season. It should be a joyous occasion, reveling in all of our blessings, for no matter what ills there may be, there still is much to appreciate. That appreciation deserves recognition and sharing, and not only during the holidays. Do not dwell on the negative but rather embrace all that is good in your life.
It is also a time for giving, for sharing with those less fortunate than us. Please donate as much as you can to your favorite charities, whether you give money, time or goods. Even small donations can make a significant impact.
Make sure you have a safe holiday as well. Please don't drink and drive, and drive safely and cautiously. If you are going to drink, let someone else drive, or take a taxi or public transportation. Again, please do not drink and drive! I hope that everyone will remain around to celebrate the New Year and see what 2015 brings all of us.
Drink and dine with passion this holiday, as well as every day of the year! Passion is what gives our lives meaning, what drives us toward excellence. A life devoid of passion is empty and shallow, and desperately needs change. Seek out whatever makes you passionate and revel in its delights. And share your passion with others.
Happy holidays!
Tuesday, December 23, 2014
The Year In Seafood
--H. P. Lovecraft
Each year, I've been writing a number of Seafood-related posts, covering a wide range of topics, from sustainability to cooking, from health to the law. This year, I've written even more about seafood, with about 50 posts, and this past summer I decided to dedicate Tuesdays to a regular Seafood post. That regular Seafood article is also part of my involvement in the Sustainable Seafood Bloggers Assocation, a group of passionate writers who want to elevate the public's knowledge and appreciation of seafood.
In short, I want more people to consume seafood at least twice a week. Not only is it delicious, but it is scientifically proven to be healthy for you, especially in reducing your chances of cardiovascular disease. You should consume sustainable seafood, to protect the species and the environment, so the next generations will be able to enjoy the bounty of the sea too. You should eat more local seafood too, rather than eat so much imported seafood. That will help our local fishermen, our local communities, and has other benefits as well. You should support responsible aquaculture, as farmed seafood can be sustainable. Spend some time and learn more about seafood so you don't just accept negative media images.
To help my readers locate all of my Seafood articles of 2014, I figured I would compile links to those posts in this summary article. These 50 articles comprise a diverse selection of topics, and you will see that I have tried many times to help dispel some common seafood myths and misconceptions. The media presents about four times as many negative articles about seafood as positive articles, and that is unjustified. They know though that negative articles sell more newspapers and magazines than positive ones. As I said above, spend some time to learn the truth.
Seafood Expo North America: Why You Should Go
SENA14: How Can we Increase Seafood Consumption in the US?
SENA14: Is Aquaculture Sustainable?
SENA14: Sustainable Caviar In Florida
SENA14: Maine Lobster from Trap to Table
SENA14: Estuario del Plata Caviar
SENA14: Updates From The Aquaculture Stewardship Council
SENA14: Verlasso Salmon: An Update
SENA14: Chilean Sea Bass--Back From The Brink
SENA14: Chefs For Seals
SENA14: FSMA & Imported Seafood
SENA14: Eleven Things You Need To Know
SENA14: Baja Seas: A New Yellowtail Aquaculture Project
SENA14: Food of Interest
SENA14: The Seven Keys of Sustainability
SENA14: How To Cook Seafood
SENA14: Pathways to Sustainability & Global Salmon Initiative
SENA14: Fish Fun & Photos
SENA14: Brief Items Of Interest
SENA14: Final Ponderings
The Fish Head Whisperer Reigns Supreme Once Again
To Feed The World, We Need More Aquaculture
Seafood Mislabeling: How Prevalent?
Seafood Sustainability & Social Issues
Seafood: Fighting The Mercury Myth
Updated News on Seafood Consumption, Landings & Aquaculture
Americans, Don't Ignore Farmed Seaweed
The Origins of Ceviche, Tempura and Fish & Chips
The Largest Marine Reserve in the World
Sushi Titans Battle! O Ya vs. Sushi Iwa
Seafood Fear Mongering: The Mercury Myth
Cannonball Jellyfish: Eat Up Americans
Boring Americas: The Seafood Edition
Steal Scallops: Go To Prison
Lucky Peach: The Seashore Issue
The Endangered Vaquita: A Cautionary Tale
New MA Seafood Program: But What About Farmed Shellfish?
Consumers & Seafood Certification
Want Cheap, Tasty, Healthy & Sustainable Seafood? Choose Mussels
10 Suggestions For Less Expensive Seafood
The 3 Rules Of Eating Seafood
2012 Bodegas Martín Códax Albariño: A Seafood Companion
Announcing the Sustainable Seafood Bloggers Association
How To Cook Seafood, Vol.2
Pirate Fishermen: No Peglegs Nor Parrots
Miya's Sushi & Chef Bun Lai: Like A Haiku
Maine Lobsters: Endangered?
How To Cook Seafood, Vol.1
Rant: Seafood Sustainability Not As Important Now?
The Healthiest Food You Can Eat?
Sunday, December 21, 2014
2014 In Review: A Collection of Favorite Lists
The lists do not necessarily address the "Best" of anything, as I have not partaken of everything in any category so cannot pass such judgments. However, every item on these lists gets my strongest recommendations and I have faith that they should strongly appeal to most of my readers. Kudos go to all of those who are listed in my Favorites as they have well earned the accolades.
This post collects links to all of my 2014 Favorite lists.
I hope you enjoy.
2014: Top Ten Wines Under $15
2014: Top Ten Wines Over $15
2014: Top Ten Wines Over $50
2014: Favorite Wine Related Items
2014: Favorite Spirits & Drink Related Items
2014: Favorite Restaurants & My Top 50
2014: Favorite Food-Related Items
2014: Favorite Sake Items
Friday, December 19, 2014
2014: Favorite Sake Items
What were some of my favorite Sake items of the past year?
Let me continue the lists of my best recommendations and favorites of the past year, 2014. I have already posted seven other lists of my Favorites of the past year, from wine to food, and this is my final list, my Favorite Sake Items of 2014. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.
This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more sake related items, you can just search my blog posts for the past year.
Sake continues to maintain a prominent role, a specialized niche, on my blog. My passion for Sake is ever growing and I continue to promote it to others, to spread the word about this fascinating beverage. I want to destroy the stereotypes about Sake and shine a light on the truth, to show its diversity and complexity. I want more and more people to taste it, finding joy in its flavors. I want more stores to stock and sell Sake, to make it something they recommend to their customers. I want more restaurants, of all cuisines, to carry Sake on their beverage lists. Sake is as worthy as any other alcoholic beverage and deserves at least equal billing.
Sake in the News: I;m very glad to see that Sake seems to be getting more and more attention in the media. This year, I have been posting a series of regular Sake News articles, which collect the links to some of the most interesting and informative Sake articles in the news. Each Sake News post references about 3-4 new Sake articles found online, and is a good way to see the diversity of Sake articles that are currently being written.
Sake Statistics: For the last few years, Sake exports have been growing and breaking previous records. In 2013, Sake imports to the U.S.increased by 13%, to 516,000 cases. That still makes Sake very much a niche beverage in the U.S. but continued double digit growth is a positive sign. What is also positive is the amount of domestically produced and consumed Sake. In 2013, Sake produced in the U.S. increased by 1% to 1.7 million cases, over three times the amount of imported Sake. The top U.S. brand is Sho Chiku Bai, constituting 27%, about 587,000 cases, which is also greater than the amount of imported Sake. SakeOne, located in Oregon, grew by 8.4% to 89,000 cases. There is plenty of room for growth so we need to continue advocating for greater Sake consumption.
Favorite Honjozo Sake: The Nyukon "Into Your Soul" Tokubetsu Honjozo, produced by the Musashino Shuzo, is made from Gohyakumangoku rice which has been polished down to 60%, so it would technically qualify as a Ginjo though they do not label it as such. The taste was dry and clean, with subtle peach and melon flavors, and hints of herbs. Smooth and easy drinking, this was delicious and would appeal to Sake lovers as well as those new to Sake.
Favorite Junmai Sake: The Kamoizumi Shusen Junmai "Three Dots", produced by the Kamoizumi Shuzo, is made from Hiroshima Hattan rice which has been polished down to 58%, so it would technically qualify as a Ginjo though they do not label it as such. An elegant Sake, this presents with a strong umami taste, more mushrooms and leafy herbs. It has a bit more body than the Nykon, but remains dry, smooth and easy drinking. This would be an excellent Sake with meat dishes.
Favorite Ginjo Sake: The Kokuryu Tokusen "Crystal Dragon" Ginjo, made by the Kokuryu brewery, is made from Gohyakumangoku rice which has been polished down to 50%, so it would technically qualify as a Daiginjo though they do not label it as such. This was a more powerful Sake, with bolder flavors of fruit, especially melon, pear and even a bit of cherry. There were depths to the Sake as well, showcasing hints of other, nearly elusive flavors. Definitely a Sake to slowly savor, to enjoy its complexity.
Favorite Daiginjo: The Evoluzione Junmai Daiginjo, produced by Ume No Yado brewery, is an elegant Sake, with a nice melange of subtle fruit and herbal notes. It has a lighter body and plenty of complexity, making it an impressive Sake. I don't have much technical info on this Daiginjo, but its flavor profile and style make it a worthy selection.
Favorite Kimoto/Yamahai Style Sake: The Mioya Shuzo Yuho "Rhythm of the Centuries" Yama-oroshi Junmai Kimoto, made by the Mioya Shuzo, is made from Notohikari rice which has been polished down to 55%, which would qualify it as a Ginjo though it is only labeled as a Junmai. It has a higher acidity, at 2.2, than the usual Junmai. Most Sake is aged for six months to a year before it is released, but this Yuho is aged for about four years prior to release. This may be why the Sake is so smooth on the palate, an easy drinking liquid which goes down far too quickly. It has a powerful umami taste, with underlying elements of earthiness, some citrus flavors and even Sherry notes on the finish. Nice acidity, a lengthy finish and plenty of complexity. An excellent choice, it garners my highest recommendation and I think it will be enjoyed not only by Sake lovers, but also those new to Sake.
Favorite One-Cup Sake: The Kibo is produced by the Suisen Shuzo, a Sake brewery that was destroyed by the March 2011 tsunami and earthquake, but which rebuilt itself. "Kibo" means "hope" and it is a very appropriate name. The Sake is produced using local Hitomebore (which means "love at first sight") rice, which has been polished down to 70%. It has a dominant aroma of steamed rice with hints of melon, both which also come out on the palate, along with a bit of green apple. It is dry, smooth, and full bodied with some pleasant umami. It is easy drinking and you could pair it with pizza or a cheese burger.
Favorite Sake Liqueur: The Ume No Yado brewery also produces an Aragoshi line, Sake-based liqueurs, including a Yuzu Shu. Each of their liqueurs contains Sake, 21% of fruit by volume, and a tiny bit of Shochu for depth and aroma. The Yuzu, an Asian citrus fruit, possessed a bright citrus flavor, a bit of tartness and a mild sweetness. Very pleasant and would make an excellent cocktail addition, though many people might enjoy it on its own too.
Favorite Infused Sake: At Miya's Sushi, they create numerous infused Sakes, generally offering 7 or so, at any one time though their experimentation with different flavors continues. You might find the Emerald Witches' Lips, flavored with hand picked white pine needles, or the Dragon Lady Sake, made with ginger, lemongrass, and honey. The Pineapple & Sumac Berry Sake was delicious and the Ultraviolet Kisses Sake, a briny drink made with homegrown red aged shiso and sour plum. My favorite though was the Chinese Firecracker Sake, a blend of home grown hot chili peppers, lemons, limes, citron, lemongrass, and honey. It was a complex and intriguing blend of citrus and underlying heat. The mild sweetness helped to balance the spiciness, and the citrus provided some nice acidity.
Favorite Organic Sake: The good folks at The Floating World, a small Sake importer who I've previously raved, has a new Sake and it too is a winner. The Mutemuka Junmai Muroka Nama Genshu is rather unusual as it is a premium Sake made from two types of rice, including a table rice. For their moto, the yeast starter, they use Kaze Naruko, which is a Sake rice grown only in the Kōchi Prefecture. For the fermentation tank though, they use Hino-Hikari, a type of table rice, which means this Sake uses more table rice than Sake rice. For this Sake, the rice is polished down to 65%. Up front, there is a fruity taste, some melon and pear notes, but that quickly transforms on your palate into a more savory and earthy element, which then dominates your mouth. A surge of umami floods your palate, with hints of herbal notes and a tinge of bitterness. It possesses a fascinating complexity and this is also a very food friendly Sake, especially because of its high umami.
Favorite Warmed Sake: Yoshimasa Ogawahara introduced me to warm Sake through his Hikomago Junmai, and it was an enlightening experience. I tasted the Sake at a few different temperatures, witnessing how the taste profile varied at the different temperatures. The Hikomago is a matured Sake, aged for three years before release, and was made so that it could be enjoyed warm. It also paired well with a variety of foods, from olives to cheese. Drink more warm Sake.
New Sake Brewing Innovation: Getting geeky, I explained about a new Sake innovation in my article, The 10,001 School of Sake Brewing. A different fungus, rather than the usual, is the subject of experimentation to produce koji. It is supposed to create Sake with more amino acids than normal. The first commercial version has been released, and though I haven't tasted it yet, it is very intriguing to me. It could be an umami bomb of epic proportions with those added amino acids. It is always cool to see the cutting edge of Sake innovation.
Favorite Sake Sorbet:: The Pazzo Gelato Cafe invited me to create my own gelato/sorbet flavor, and my choice was the Tipsy Sensei, a sorbet blend of Ty Ku Coconut Sake, Yuzu and Coconut. It was such a fun experience, though the Yuzu was very dominant in the sorbet, and the recipe needs adjustment to bring more of the coconut out. However, it was indicative of the potential for using Sake to make ice cream and other frozen treats.
Favorite Sake Bar, Las Vegas: Located off the Strip, the J Sake Bar is a new spot and carries over 100 Sakes and serves a variety of Japanese dishes. I had a fun time, though it was far too brief, and I could have easily spent several hours there, tasting a range of Sakes. It is more like an izakaya, and certainly a spot that all Sake lovers should visit if they go to Las Vegas.
Favorite Restaurant Sake List: At Abriya Raku, a Japanese restaurant in Las Vegas, you'll find an incredible Sake list, with over 75 choices, 50 of which are available by the glass. There is a nice diversity of Sakes, and the markup is one of the lowest I have ever seen at a restaurant, usually less than twice the usual retail. For example, a $30 Sake at retail may sell at Raku for only $50. That makes it a very affordable spot to try a few different Sakes, and it helps that they serve plenty of delicious food too.
Favorite New Sake Book: Famed Sake expert John Gauntner has a new book, Sake Confidential, and is an excellent work that addresses more advanced topics about Sake. This book fills a gap, as most Sake books are generally introductory, with mostly basic information. However, it is still easy to read and understand, and provides plenty of fascinating information about Sake. Even those knowledgeable to Sake are likely to learn at least a few things from this book. I loved this books and I highly recommend it to everyone interested in Sake.
Favorite New Sake Magazine: John Gauntner is also behind a new magazine, Sake Today, which is a quarterly magazine all about Sake. The magazine has plenty of interesting articles, great photography, and also fills a needed niche. The articles are diverse, and you'll find both introductory articles as well as more advanced topics, as well as cool interviews. Other magazines rarely publish Sake articles so a magazine devoted only to Sake is very welcome..
New Sake Menu: I was pleased this year to design the new Sake menu for Thelonious Monkfish, an Asian restaurant in Central Square, Cambridge. It now has some delicious and interesting Sakes, fairly priced, and it's great to see that the restaurant is doing its part to promote Sake consumption. It was fun to work with them, teaching their staff about Sake, and I hope you visit the restaurant and taste some of the Sakes I selected for them.
Kanpai!
What were some of your favorite Sake items this year?
Let me continue the lists of my best recommendations and favorites of the past year, 2014. I have already posted seven other lists of my Favorites of the past year, from wine to food, and this is my final list, my Favorite Sake Items of 2014. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.
This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more sake related items, you can just search my blog posts for the past year.
Sake continues to maintain a prominent role, a specialized niche, on my blog. My passion for Sake is ever growing and I continue to promote it to others, to spread the word about this fascinating beverage. I want to destroy the stereotypes about Sake and shine a light on the truth, to show its diversity and complexity. I want more and more people to taste it, finding joy in its flavors. I want more stores to stock and sell Sake, to make it something they recommend to their customers. I want more restaurants, of all cuisines, to carry Sake on their beverage lists. Sake is as worthy as any other alcoholic beverage and deserves at least equal billing.
Sake in the News: I;m very glad to see that Sake seems to be getting more and more attention in the media. This year, I have been posting a series of regular Sake News articles, which collect the links to some of the most interesting and informative Sake articles in the news. Each Sake News post references about 3-4 new Sake articles found online, and is a good way to see the diversity of Sake articles that are currently being written.
Sake Statistics: For the last few years, Sake exports have been growing and breaking previous records. In 2013, Sake imports to the U.S.increased by 13%, to 516,000 cases. That still makes Sake very much a niche beverage in the U.S. but continued double digit growth is a positive sign. What is also positive is the amount of domestically produced and consumed Sake. In 2013, Sake produced in the U.S. increased by 1% to 1.7 million cases, over three times the amount of imported Sake. The top U.S. brand is Sho Chiku Bai, constituting 27%, about 587,000 cases, which is also greater than the amount of imported Sake. SakeOne, located in Oregon, grew by 8.4% to 89,000 cases. There is plenty of room for growth so we need to continue advocating for greater Sake consumption.
Favorite Honjozo Sake: The Nyukon "Into Your Soul" Tokubetsu Honjozo, produced by the Musashino Shuzo, is made from Gohyakumangoku rice which has been polished down to 60%, so it would technically qualify as a Ginjo though they do not label it as such. The taste was dry and clean, with subtle peach and melon flavors, and hints of herbs. Smooth and easy drinking, this was delicious and would appeal to Sake lovers as well as those new to Sake.
Favorite Junmai Sake: The Kamoizumi Shusen Junmai "Three Dots", produced by the Kamoizumi Shuzo, is made from Hiroshima Hattan rice which has been polished down to 58%, so it would technically qualify as a Ginjo though they do not label it as such. An elegant Sake, this presents with a strong umami taste, more mushrooms and leafy herbs. It has a bit more body than the Nykon, but remains dry, smooth and easy drinking. This would be an excellent Sake with meat dishes.
Favorite Ginjo Sake: The Kokuryu Tokusen "Crystal Dragon" Ginjo, made by the Kokuryu brewery, is made from Gohyakumangoku rice which has been polished down to 50%, so it would technically qualify as a Daiginjo though they do not label it as such. This was a more powerful Sake, with bolder flavors of fruit, especially melon, pear and even a bit of cherry. There were depths to the Sake as well, showcasing hints of other, nearly elusive flavors. Definitely a Sake to slowly savor, to enjoy its complexity.
Favorite Daiginjo: The Evoluzione Junmai Daiginjo, produced by Ume No Yado brewery, is an elegant Sake, with a nice melange of subtle fruit and herbal notes. It has a lighter body and plenty of complexity, making it an impressive Sake. I don't have much technical info on this Daiginjo, but its flavor profile and style make it a worthy selection.
Favorite Kimoto/Yamahai Style Sake: The Mioya Shuzo Yuho "Rhythm of the Centuries" Yama-oroshi Junmai Kimoto, made by the Mioya Shuzo, is made from Notohikari rice which has been polished down to 55%, which would qualify it as a Ginjo though it is only labeled as a Junmai. It has a higher acidity, at 2.2, than the usual Junmai. Most Sake is aged for six months to a year before it is released, but this Yuho is aged for about four years prior to release. This may be why the Sake is so smooth on the palate, an easy drinking liquid which goes down far too quickly. It has a powerful umami taste, with underlying elements of earthiness, some citrus flavors and even Sherry notes on the finish. Nice acidity, a lengthy finish and plenty of complexity. An excellent choice, it garners my highest recommendation and I think it will be enjoyed not only by Sake lovers, but also those new to Sake.
Favorite One-Cup Sake: The Kibo is produced by the Suisen Shuzo, a Sake brewery that was destroyed by the March 2011 tsunami and earthquake, but which rebuilt itself. "Kibo" means "hope" and it is a very appropriate name. The Sake is produced using local Hitomebore (which means "love at first sight") rice, which has been polished down to 70%. It has a dominant aroma of steamed rice with hints of melon, both which also come out on the palate, along with a bit of green apple. It is dry, smooth, and full bodied with some pleasant umami. It is easy drinking and you could pair it with pizza or a cheese burger.
Favorite Sake Liqueur: The Ume No Yado brewery also produces an Aragoshi line, Sake-based liqueurs, including a Yuzu Shu. Each of their liqueurs contains Sake, 21% of fruit by volume, and a tiny bit of Shochu for depth and aroma. The Yuzu, an Asian citrus fruit, possessed a bright citrus flavor, a bit of tartness and a mild sweetness. Very pleasant and would make an excellent cocktail addition, though many people might enjoy it on its own too.
Favorite Infused Sake: At Miya's Sushi, they create numerous infused Sakes, generally offering 7 or so, at any one time though their experimentation with different flavors continues. You might find the Emerald Witches' Lips, flavored with hand picked white pine needles, or the Dragon Lady Sake, made with ginger, lemongrass, and honey. The Pineapple & Sumac Berry Sake was delicious and the Ultraviolet Kisses Sake, a briny drink made with homegrown red aged shiso and sour plum. My favorite though was the Chinese Firecracker Sake, a blend of home grown hot chili peppers, lemons, limes, citron, lemongrass, and honey. It was a complex and intriguing blend of citrus and underlying heat. The mild sweetness helped to balance the spiciness, and the citrus provided some nice acidity.
Favorite Organic Sake: The good folks at The Floating World, a small Sake importer who I've previously raved, has a new Sake and it too is a winner. The Mutemuka Junmai Muroka Nama Genshu is rather unusual as it is a premium Sake made from two types of rice, including a table rice. For their moto, the yeast starter, they use Kaze Naruko, which is a Sake rice grown only in the Kōchi Prefecture. For the fermentation tank though, they use Hino-Hikari, a type of table rice, which means this Sake uses more table rice than Sake rice. For this Sake, the rice is polished down to 65%. Up front, there is a fruity taste, some melon and pear notes, but that quickly transforms on your palate into a more savory and earthy element, which then dominates your mouth. A surge of umami floods your palate, with hints of herbal notes and a tinge of bitterness. It possesses a fascinating complexity and this is also a very food friendly Sake, especially because of its high umami.
Favorite Warmed Sake: Yoshimasa Ogawahara introduced me to warm Sake through his Hikomago Junmai, and it was an enlightening experience. I tasted the Sake at a few different temperatures, witnessing how the taste profile varied at the different temperatures. The Hikomago is a matured Sake, aged for three years before release, and was made so that it could be enjoyed warm. It also paired well with a variety of foods, from olives to cheese. Drink more warm Sake.
New Sake Brewing Innovation: Getting geeky, I explained about a new Sake innovation in my article, The 10,001 School of Sake Brewing. A different fungus, rather than the usual, is the subject of experimentation to produce koji. It is supposed to create Sake with more amino acids than normal. The first commercial version has been released, and though I haven't tasted it yet, it is very intriguing to me. It could be an umami bomb of epic proportions with those added amino acids. It is always cool to see the cutting edge of Sake innovation.
Favorite Sake Sorbet:: The Pazzo Gelato Cafe invited me to create my own gelato/sorbet flavor, and my choice was the Tipsy Sensei, a sorbet blend of Ty Ku Coconut Sake, Yuzu and Coconut. It was such a fun experience, though the Yuzu was very dominant in the sorbet, and the recipe needs adjustment to bring more of the coconut out. However, it was indicative of the potential for using Sake to make ice cream and other frozen treats.
Favorite Sake Bar, Las Vegas: Located off the Strip, the J Sake Bar is a new spot and carries over 100 Sakes and serves a variety of Japanese dishes. I had a fun time, though it was far too brief, and I could have easily spent several hours there, tasting a range of Sakes. It is more like an izakaya, and certainly a spot that all Sake lovers should visit if they go to Las Vegas.
Favorite Restaurant Sake List: At Abriya Raku, a Japanese restaurant in Las Vegas, you'll find an incredible Sake list, with over 75 choices, 50 of which are available by the glass. There is a nice diversity of Sakes, and the markup is one of the lowest I have ever seen at a restaurant, usually less than twice the usual retail. For example, a $30 Sake at retail may sell at Raku for only $50. That makes it a very affordable spot to try a few different Sakes, and it helps that they serve plenty of delicious food too.
Favorite New Sake Book: Famed Sake expert John Gauntner has a new book, Sake Confidential, and is an excellent work that addresses more advanced topics about Sake. This book fills a gap, as most Sake books are generally introductory, with mostly basic information. However, it is still easy to read and understand, and provides plenty of fascinating information about Sake. Even those knowledgeable to Sake are likely to learn at least a few things from this book. I loved this books and I highly recommend it to everyone interested in Sake.
Favorite New Sake Magazine: John Gauntner is also behind a new magazine, Sake Today, which is a quarterly magazine all about Sake. The magazine has plenty of interesting articles, great photography, and also fills a needed niche. The articles are diverse, and you'll find both introductory articles as well as more advanced topics, as well as cool interviews. Other magazines rarely publish Sake articles so a magazine devoted only to Sake is very welcome..
New Sake Menu: I was pleased this year to design the new Sake menu for Thelonious Monkfish, an Asian restaurant in Central Square, Cambridge. It now has some delicious and interesting Sakes, fairly priced, and it's great to see that the restaurant is doing its part to promote Sake consumption. It was fun to work with them, teaching their staff about Sake, and I hope you visit the restaurant and taste some of the Sakes I selected for them.
Kanpai!
What were some of your favorite Sake items this year?
Wednesday, December 17, 2014
2014: Favorite Food-Related Items
What were some of my favorite food-related items of the past year?
Let me continue my collection of lists of my best recommendations and favorites of the past year, 2014. Yesterday, I provided a list of my Favorite Restaurants of 2014 and now I want to address my favorites for other Food-Related Items, from markets to books, from donuts to candy. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.
This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.
Favorite Food Trade Event: For the fourth year in a row, I have selected the Seafood Expo North America (SENA) as my favorite. It is a massive trade event, a three day event showcasing purveyors of seafood and related vendors. You'll find tons of free seafood samples and learn plenty, from sustainability to cooking. Plus, the New England Food Show is held in the same venue, offering samples of food, drink and even alcohol. The Seafood Show is an engaging event and I wrote twenty posts about the show this year. It also helped that I won the 4th Annual iPura Tweet & Blogfest for my coverage. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2015.
Favorite Food Magazine: For the fourth year in a row, Lucky Peach easily prevails as my favorite. This quarterly magazine is eclectic and irreverent, with fascinating articles, essays, recipes, and more. I eagerly devour each issue when it is released and its quality has remained consistent. It entertains and educates, as well as providing much for reflection. If you love food and are not reading Lucky Peach, then shame on you.
Runner-Up Favorite New Food Magazine: A quarterly magazine, the Modern Farmer is a fascinating look at the connections between us and the foods we eat. Farmers all over the world take center focus, and the articles are informative, thought provoking and and practical. I've read several of their issues so far and it has consistently offered much of value to any food lover. It is a more serious food magazine, but it isn't pretentious. Another must read.
Favorite Food Book: The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax was a thought provoking look at food trends and provided me topics for three Rants: Lazy Food Writers, Eating With Your Ears, and Lazy Chefs, Written in an easy manner, it provides plenty of interesting information, and also makes you think more closely about a variety of food issues. All food lovers, and especially food writers, should check out this book.
Runner-Up Favorite Food Book: The Language of Food, by Dan Jurafsky, explains and expounds upon various food-related words, as well as examining the role of words in everything from menus to restaurant reviews. It is part history and science, psychology and etymology. If you love food, it is an excellent read, one which will intrigue and interest you, as well as make you think of food in different ways. And it too fueled three different posts, Rant: Sex Drugs & Restaurant Reviews, The Origins of Ceviche, Tempura, and Fish & Chips, and Rant: Menu Secrets & Sacrificing Choice.
Favorite Food Contest: An epic Sushi Battle pitted Chef Tim Cushman of O Ya against Chef Hisayoshi Iwa of Sushi Iwa in Japan in three rounds of sushi creation. I was fortunate to be one of the judges for this event which was televised for a Japanese station. Each chef had their own distinctive style, and both created compelling sushi so it was extremely difficult to select a winner. In their own way, both chefs made winning dishes, being true masters of their craft. Once the show airs, I'll try to provide a link so everyone can watch.
Favorite Cheese Shop: When it comes to cheese, the suburbs reign supreme with the Concord Cheese Shop, which commonly stocks 150-200 cheeses, including many local cheeses. The staff is very knowledgeable and passionate about their cheese, and they are always seeking out new cheeses for their stock. Besides all that cheese, they also carry a variety of other gourmet foods as well as wines and beers. It is an excellent destination for many reasons.
Favorite Beef: This year, wine from Uruguay made a major impact on my taste buds, and another Uruguayan product thrilled my palate too, Del Terruño Beef. Free range and grass fed beef, this was a delicious meat, tender and flavorful, with a nice gamey taste. This is a beef for any meat lover, especially those seeking cattle that have been raised well and sustainably. It is available locally and I strongly recommend you find some to enjoy.
Favorite Restaurant Meat Dish: I've long been an advocate of eating rabbit, especially as it is such a nutritious meat. Chef Michael Scelfo has created an exceptional comfort food dish, his Chicken Fried Rabbit at Alden & Harlow. A perfectly crispy coating holds a pate-like mix of rabbit and pork belly, and it is simply decadently delicious. Bursting with flavor, as well as some umami-goodness, it will transform anyone into a rabbit lover.
Favorite Offal Dish: At Ribelle in Brookline, their Sweetbreads dish, with coppa, sage brown bitter and celery root, was sublime, simply superb from the first to the last bite. A great combination of flavors and textures, I almost wanted to order a second dish just to enjoy more of it. This is also a dish that almost any food lover would savor, if they simply tasted it, and didn't worry that it is an organ.
Favorite New Condiment: A group of students from the Harvard Business School created their own version of gochujang, an important Korean condiment, which they have named Korean Summer Sauce. Their sauce is made from red pepper paste, honey, plum extract, sweet rice wine, garlic, sesame oil and soy. I enjoyed the taste of this condiment, its savory flavors, with a mild spiciness, a hint of sweetness, and some umami goodness. It is a versatile sauce, and belongs in your kitchen.
Favorite Unusual Food: This category is a tie between the Insects I ate at Miya's Sushi and the Guinea Pig I enjoyed at Alpamayo. At Miya's, I savored a Cricket Maki roll as well as Nine Spice Sashimi with crispy black soldier fly larvae. Tasty and sustainable, insects are eaten all over the world, though many Americans still shy away from eating them. Guinea Pig is a Peruvian staple, and it does remind me of chicken, with mild white and dark meat. Expand your culinary horizons and try something more unusual for dinner.
Favorite New Seafood: At Miya's Sushi, I enjoyed much more than just the insects, and was also introduced to a new seafood, Cannonball Jellyfish. Rather than a gelatinous texture, it was more springy like a gummy bear, and almost had a crispness to the exterior. It was surprisingly tasty, and is now added to my list of favorite seafoods. Not all jellyfish is the same.
Favorite Restaurant Desserts: Every dessert I have eaten at Besito has been delicious and compelling, from their Pastel de Chocolate to their Tres Leches Cake, from their Pudin de Chocolate to their Churros. They taste homemade and will please any sweet tooth. Many restaurants do one or two desserts well, but it is harder to find a restaurant that does all of their desserts well.
Favorite Chips At the Boston Wine Expo, I sampled Pasta Chips, oven baked crackers made from pasta. There are five different flavors including Alfredo, Marinara, Spicy Tomato Herb, Garlic & Olive Oil, and Sea Salt. I was impressed, and nearly addicted, with these chips, which were thin but sturdy, had appealing flavors and a nice crunch. The Garlic & Oil was one of my favorite flavors, with a strong garlic taste, though I also very much liked the Alfredo, which had a prominent cheese kick. The chips are strong enough for even a thick dip, though I like them just the way they are.
Favorite Chicken Wings: At Red Heat Tavern, their Mesquite Smoked Wings, with a sweet Thai chili sauce, are slow cooked during the day in their unique Josper Oven, and then later crisped up prior to being served. Honestly, these were some of the best wings I've tasted in some time. There was a delightful crispiness to the outer skin, and plenty of tender meat inside. The sweet, and slightly spicy, taste was accompanied by a nice smokiness, all of the flavors blending together harmoniously. I could easily eat these wings by the dozen and they receive my highest recommendation.
Favorite Tofu: Tofu? Yes, I haven't been a fan of tofu in the past but I have been converted, or at least have found a compelling tofu. At Abriya Raku, a Japanese restaurant in Law Vegas, they make their own Tofu, which was smooth and creamy, with a clean taste rather than some of the bland, rubbery tofu I have had elsewhere. Their homemade tofu makes for an excellent palette for a variety of ingredients and tastes, and I would order it again and again.
Favorite Food Issue: Once again, one of the most important, and sometimes controversial, food issues I addressed this year was seafood sustainability. I have tried to cover a variety of issues, seeking to delve behind the science and rhetoric. The importance of this matter cannot be underestimated, but it is sometimes difficult to get to the truth behind the issues. In July, I started posting a new Seafood post on nearly every Tuesday, and will continue to do so through 2015. You can find links to many of my latest Seafood posts here.
Favorite Fake Food Controversy: In this age of social media, when April Fool's Day comes around, it seems everyone is aware of it so it is difficult to get away with a prank. It takes lots of planning and strategy to be able too fool people on this day. This year, I posted a prank, my The Great Purple Debate, which was able to fool some people. It helped that I laid some groundwork earlier in the week, posting some teasers and hypothetical questions. It will be even tougher to get away with another prank in 2015, but I'll try again.
What were some of your favorite food-related items this year?
Let me continue my collection of lists of my best recommendations and favorites of the past year, 2014. Yesterday, I provided a list of my Favorite Restaurants of 2014 and now I want to address my favorites for other Food-Related Items, from markets to books, from donuts to candy. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.
This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more food-related items, you can just search my blog posts for the past year.
Favorite Food Trade Event: For the fourth year in a row, I have selected the Seafood Expo North America (SENA) as my favorite. It is a massive trade event, a three day event showcasing purveyors of seafood and related vendors. You'll find tons of free seafood samples and learn plenty, from sustainability to cooking. Plus, the New England Food Show is held in the same venue, offering samples of food, drink and even alcohol. The Seafood Show is an engaging event and I wrote twenty posts about the show this year. It also helped that I won the 4th Annual iPura Tweet & Blogfest for my coverage. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2015.
Favorite Food Magazine: For the fourth year in a row, Lucky Peach easily prevails as my favorite. This quarterly magazine is eclectic and irreverent, with fascinating articles, essays, recipes, and more. I eagerly devour each issue when it is released and its quality has remained consistent. It entertains and educates, as well as providing much for reflection. If you love food and are not reading Lucky Peach, then shame on you.
Runner-Up Favorite New Food Magazine: A quarterly magazine, the Modern Farmer is a fascinating look at the connections between us and the foods we eat. Farmers all over the world take center focus, and the articles are informative, thought provoking and and practical. I've read several of their issues so far and it has consistently offered much of value to any food lover. It is a more serious food magazine, but it isn't pretentious. Another must read.
Favorite Food Book: The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue by David Sax was a thought provoking look at food trends and provided me topics for three Rants: Lazy Food Writers, Eating With Your Ears, and Lazy Chefs, Written in an easy manner, it provides plenty of interesting information, and also makes you think more closely about a variety of food issues. All food lovers, and especially food writers, should check out this book.
Runner-Up Favorite Food Book: The Language of Food, by Dan Jurafsky, explains and expounds upon various food-related words, as well as examining the role of words in everything from menus to restaurant reviews. It is part history and science, psychology and etymology. If you love food, it is an excellent read, one which will intrigue and interest you, as well as make you think of food in different ways. And it too fueled three different posts, Rant: Sex Drugs & Restaurant Reviews, The Origins of Ceviche, Tempura, and Fish & Chips, and Rant: Menu Secrets & Sacrificing Choice.
Favorite Food Contest: An epic Sushi Battle pitted Chef Tim Cushman of O Ya against Chef Hisayoshi Iwa of Sushi Iwa in Japan in three rounds of sushi creation. I was fortunate to be one of the judges for this event which was televised for a Japanese station. Each chef had their own distinctive style, and both created compelling sushi so it was extremely difficult to select a winner. In their own way, both chefs made winning dishes, being true masters of their craft. Once the show airs, I'll try to provide a link so everyone can watch.
Favorite Cheese Shop: When it comes to cheese, the suburbs reign supreme with the Concord Cheese Shop, which commonly stocks 150-200 cheeses, including many local cheeses. The staff is very knowledgeable and passionate about their cheese, and they are always seeking out new cheeses for their stock. Besides all that cheese, they also carry a variety of other gourmet foods as well as wines and beers. It is an excellent destination for many reasons.
Favorite Beef: This year, wine from Uruguay made a major impact on my taste buds, and another Uruguayan product thrilled my palate too, Del Terruño Beef. Free range and grass fed beef, this was a delicious meat, tender and flavorful, with a nice gamey taste. This is a beef for any meat lover, especially those seeking cattle that have been raised well and sustainably. It is available locally and I strongly recommend you find some to enjoy.
Favorite Restaurant Meat Dish: I've long been an advocate of eating rabbit, especially as it is such a nutritious meat. Chef Michael Scelfo has created an exceptional comfort food dish, his Chicken Fried Rabbit at Alden & Harlow. A perfectly crispy coating holds a pate-like mix of rabbit and pork belly, and it is simply decadently delicious. Bursting with flavor, as well as some umami-goodness, it will transform anyone into a rabbit lover.
Favorite Offal Dish: At Ribelle in Brookline, their Sweetbreads dish, with coppa, sage brown bitter and celery root, was sublime, simply superb from the first to the last bite. A great combination of flavors and textures, I almost wanted to order a second dish just to enjoy more of it. This is also a dish that almost any food lover would savor, if they simply tasted it, and didn't worry that it is an organ.
Favorite New Condiment: A group of students from the Harvard Business School created their own version of gochujang, an important Korean condiment, which they have named Korean Summer Sauce. Their sauce is made from red pepper paste, honey, plum extract, sweet rice wine, garlic, sesame oil and soy. I enjoyed the taste of this condiment, its savory flavors, with a mild spiciness, a hint of sweetness, and some umami goodness. It is a versatile sauce, and belongs in your kitchen.
Favorite Unusual Food: This category is a tie between the Insects I ate at Miya's Sushi and the Guinea Pig I enjoyed at Alpamayo. At Miya's, I savored a Cricket Maki roll as well as Nine Spice Sashimi with crispy black soldier fly larvae. Tasty and sustainable, insects are eaten all over the world, though many Americans still shy away from eating them. Guinea Pig is a Peruvian staple, and it does remind me of chicken, with mild white and dark meat. Expand your culinary horizons and try something more unusual for dinner.
Favorite New Seafood: At Miya's Sushi, I enjoyed much more than just the insects, and was also introduced to a new seafood, Cannonball Jellyfish. Rather than a gelatinous texture, it was more springy like a gummy bear, and almost had a crispness to the exterior. It was surprisingly tasty, and is now added to my list of favorite seafoods. Not all jellyfish is the same.
Favorite Restaurant Desserts: Every dessert I have eaten at Besito has been delicious and compelling, from their Pastel de Chocolate to their Tres Leches Cake, from their Pudin de Chocolate to their Churros. They taste homemade and will please any sweet tooth. Many restaurants do one or two desserts well, but it is harder to find a restaurant that does all of their desserts well.
Favorite Chips At the Boston Wine Expo, I sampled Pasta Chips, oven baked crackers made from pasta. There are five different flavors including Alfredo, Marinara, Spicy Tomato Herb, Garlic & Olive Oil, and Sea Salt. I was impressed, and nearly addicted, with these chips, which were thin but sturdy, had appealing flavors and a nice crunch. The Garlic & Oil was one of my favorite flavors, with a strong garlic taste, though I also very much liked the Alfredo, which had a prominent cheese kick. The chips are strong enough for even a thick dip, though I like them just the way they are.
Favorite Chicken Wings: At Red Heat Tavern, their Mesquite Smoked Wings, with a sweet Thai chili sauce, are slow cooked during the day in their unique Josper Oven, and then later crisped up prior to being served. Honestly, these were some of the best wings I've tasted in some time. There was a delightful crispiness to the outer skin, and plenty of tender meat inside. The sweet, and slightly spicy, taste was accompanied by a nice smokiness, all of the flavors blending together harmoniously. I could easily eat these wings by the dozen and they receive my highest recommendation.
Favorite Tofu: Tofu? Yes, I haven't been a fan of tofu in the past but I have been converted, or at least have found a compelling tofu. At Abriya Raku, a Japanese restaurant in Law Vegas, they make their own Tofu, which was smooth and creamy, with a clean taste rather than some of the bland, rubbery tofu I have had elsewhere. Their homemade tofu makes for an excellent palette for a variety of ingredients and tastes, and I would order it again and again.
Favorite Food Issue: Once again, one of the most important, and sometimes controversial, food issues I addressed this year was seafood sustainability. I have tried to cover a variety of issues, seeking to delve behind the science and rhetoric. The importance of this matter cannot be underestimated, but it is sometimes difficult to get to the truth behind the issues. In July, I started posting a new Seafood post on nearly every Tuesday, and will continue to do so through 2015. You can find links to many of my latest Seafood posts here.
Favorite Fake Food Controversy: In this age of social media, when April Fool's Day comes around, it seems everyone is aware of it so it is difficult to get away with a prank. It takes lots of planning and strategy to be able too fool people on this day. This year, I posted a prank, my The Great Purple Debate, which was able to fool some people. It helped that I laid some groundwork earlier in the week, posting some teasers and hypothetical questions. It will be even tougher to get away with another prank in 2015, but I'll try again.
What were some of your favorite food-related items this year?
Tuesday, December 16, 2014
2014: Favorite Restaurants & My Top 50
What were some of my favorite restaurants of the past year?
Let me continue the lists of my best recommendations and favorites of 2014. I have already posted my Top Ten Wine lists, my Favorite Wine Related Items & Favorite Spirits and Drink Related Items. Now, I want to concentrate on my Favorite Restaurants of the past year.
This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find a few Favorites from outside Massachusetts as I traveled a little bit this past year.
Top Restaurant Experience: Though I have had some excellent dining experiences in the Boston area this past year, my top dining experience this year took place in Connecticut at Miya's Sushi, a sustainable sushi restaurant. From the best Tatsu-age I may have eaten to a Maki roll with Crickets, the cuisine delighted and intrigued me. Their infused Sakes are interesting and tasty, and they also make cocktails with Sake and beer. Chef Bun Lai is personable and humble, charitable and intelligent, and has a true passion for healthy and sustainable food. In addition, you'll find this restaurant very affordable. Miya's Sushi garners my highest recommendation, and I can't wait to return there for another wonderful experience.
Favorite Restaurant Comeback: After being closed for a few months due to a massive flood, AKA Bistro reopened, and there was much rejoicing. Located in Lincoln, AKA Bistro is one of my favorite suburban restaurants, offering excellent French bistro fare and Japanese cuisine. They have new items on their menu, such as the delectable Spicy Steamed Clams In A Jar. During Restaurant Week, they offered their own dining special, which was an excellent value. I'm so glad they have reopened and strongly urge all my readers to dine there.
Favorite New Restaurant: Chef Michael Scelfo now has his own restaurant, Alden & Harlow, in Harvard Square,, and it has garnered many well-deserved raves. Using a small plates concept, Scelfo has exercised his creativity to produce one tasty and intriguing dish after another, from Sikil Pak to Chicken Fried Rabbit. There is something for everyone, from vegetarians to carnivores, and the menu changes frequently, so there is always something new to try. They also have an excellent drinks program, from delicious cocktails to an excellent and diverse wine list. Highly recommended, you must check out this restaurant.
Favorite New Brookline Restaurant: Innovative and delicious, the cuisine at Ribelle, in Brookline, was impressive. The Sweetbreads, Coppa, Sage Brown Butter and Celery Root was sublime, simply amazing from the first bite to the last. It is the type of dish I would want to order every time I dined at Ribelle because it was so fantastic. The pasta dishes, from the Mafalde to the Agnolotti del Plin also were excellent, and I would love to try their pasta tasting menu. The combination of ingredients, flavors and textures of each dish worked very well together. To me, all of the dishes signified a chef that knew what he was doing, a creative soul who could bring great taste to life in unique new ways. Their wine list is also impressive, with a diverse selection of many intriguing wines.
Favorite New Inman Square Restaurant: At Puritan & Co., even their simple bread rolls are addictive. Again, there is plenty of creativity in their cuisine, though much still seems familiar. The Pan Seared Striped Bass was cooked perfectly, with just the right amount of sear to add a crunchy texture to the exterior. The Scallop Tartare, in lettuce cups, was simply prepared but impressed with its fresh, clean flavors. It too possesses a well constructed wine list which should delight any wine lover.
Favorite Mexican Restaurant: With two restaurants in Massachusetts, in Burlington and Chestnut Hill, Besito is leading the way with higher-end, authentic Mexican cuisine, that still remains very affordable. You can start with one of their many a tequilas, maybe in a margarita, or try some mezcal, I've eaten here numerous times, tried many different dishes, and everything has pleased me, from their Ceviche to their Salmon Manchamanteles. With most items costing under $20, anyone can enjoy this cuisine. And make sure to save room for dessert, as they are decadent treats.
Favorite Union Square Restaurant: The owners of T.W. Food opened a second spot, Bronwyn Restaurant, and the quality remains as high as their first restaurant, though the cuisine is much different. Bronwyn serves more German and Eastern Europeean cuisine, from killer Spatzale to house-made Pierogi. Their drinks program is interesting, with a cool wine list and an extensive beer selection. I'm looking forward to my next time dining here.
Favorite Suburban Restaurant: The Boston area doesn't have a monopoly on excellent restaurants. The Blue Ox ,in Lynn, is a great neighborhood spot with a talented chef. You'll find of delectable comfort food, from fried pickles to chicken wings, but also more elevated cuisine like Duck Breast and Grilled Swordfish. Their cocktail program is excellent, using many local spirits, and the wine list will also please. With its reasonable prices, and fun atmosphere, this is suburban restaurant you need to seek out.
Favorite Western Massachusetts Restaurant: Though I rarely dined out in the western part of the state, I did so a few months ago on my return from New York. Mostly by luck, I stumbled upon Alpamayo, a Peruvian restaurant in Lee, and was pleasantly surprised by the quality and offerings there. It certainly seems like an authentic Peruvian spot, and I even enjoyed cuy, aka guinea pig. It was a relatively small spot, but definitely worth checking out, as all of the dishes we enjoyed were tasty, and reasonably priced.
Favorite Japanese Restaurant, Las Vegas: Hands down, my dining experience at Abriya Raku was one of the best Japanese meals I have experienced anywhere, and not just in Las Vegas. From a lengthy and exciting Sake list, with extremely low price mark-ups, to its fresh sushi and diverse Robata selections, this restaurant impresses and amazes. I even enjoyed their home-made Tofu! For years, it wasn't a well-known destination, but its popularity has grown so now the media talks about it frequently. All of its raves are more than well deserved. It is a highly recommended restaurant if you visit Las Vegas.
Favorite Chinese Restaurant, Las Vegas:: With hand-pulled noodles and soup dumplings, the Beijing Noodle No.9 offers plenty of compelling cuisine, including one of the best Kung Pao dishes I have ever tasted. It has a lengthy menu, with something to please all tastes, and you can even watch them pulling noodles in the front window. It is a bit pricey but the quality of their fare is high so you can understand the prices, especially for a restaurant within a casino.
Favorite High-End Restaurant, Las Vegas:In Vegas, you have many options for high-end dining, though not all will necessarily please you. At Sage, in the Aria Hotel, I think you'll thoroughly enjoy your dining experience. Excellent service, cuisine, and wine, all combine to create a perfect evening. Two of the wines from this dinner ended up on my Top Ten lists this year. From the Roasted Veal Sweetbreads to the Bacon-Wrapped Iberico Pork Loin, the food thrilled my palate. It helped to be dining with some great friends, but even without them, the meal would still be rave worthy.
Most Anticipated Restaurant Opening: Chef Peter Ungár is a highly skilled chef, who I believe is one of the best in this area, and has remained beneath the radar for many diners in the Boston area. I have previously enjoyed a number of exceptional dinners at his Dining Alternative Chef's Table events. Next year, he plans to open his own restaurant, the Tasting Counter, a 20-seat experimental spot, “To bring you closer to the creation of fine natural food, served in harmony with fine natural wine.” I eagerly look forward to this opening, to experience more of Chef Ungár's cuisine, and hoping he garners more well-deserved attention.
The Passionate Foodie's Top 50 Restaurants
In addition to the Favorites listed above, I've compiled a list of my own Top 50 Restaurants, those Massachusetts places where I'm sure to always have a delicious meal, whether a casual breakfast or a high-end French dinner. These are the places I seem to recommend the most to others, including some places where I dine on a regular basis . Many of these places have been listed on prior Favorite Lists, some for multiple years, and are all worthy of recognition and recommendation. This is not a list of the "Best" restaurants, but my own personal favorites and you can find my reviews of these spots on my blog.
Bedford
Flatbread Company
Boston
The Beehive
Coppa
Erbaluce
Gourmet Dumpling House
Island Creek Oyster Bar
JM Curley
L'Espalier
Mooo
Myers & Chang
Nebo
Oishii
Prezza
Saus
Shojo
Cambridge
Alden & Harlow
Craigie on Main
Flat Patties
Puritan & Co.
Tampopo
T.W. Food
Tupelo
Ipswich
Somerville
Bergamot
Bronwyn
Dali
The Painted Burro
Posto.
Stoneham
Fusion Taste
Taste of Siam
Three Amigos
Wellesley
Let me continue the lists of my best recommendations and favorites of 2014. I have already posted my Top Ten Wine lists, my Favorite Wine Related Items & Favorite Spirits and Drink Related Items. Now, I want to concentrate on my Favorite Restaurants of the past year.
This is certainly not a complete list but it is more a sampling of memorable restaurants I have experienced and/or posted about over the past year. You will even find a few Favorites from outside Massachusetts as I traveled a little bit this past year.
Top Restaurant Experience: Though I have had some excellent dining experiences in the Boston area this past year, my top dining experience this year took place in Connecticut at Miya's Sushi, a sustainable sushi restaurant. From the best Tatsu-age I may have eaten to a Maki roll with Crickets, the cuisine delighted and intrigued me. Their infused Sakes are interesting and tasty, and they also make cocktails with Sake and beer. Chef Bun Lai is personable and humble, charitable and intelligent, and has a true passion for healthy and sustainable food. In addition, you'll find this restaurant very affordable. Miya's Sushi garners my highest recommendation, and I can't wait to return there for another wonderful experience.
Favorite Restaurant Comeback: After being closed for a few months due to a massive flood, AKA Bistro reopened, and there was much rejoicing. Located in Lincoln, AKA Bistro is one of my favorite suburban restaurants, offering excellent French bistro fare and Japanese cuisine. They have new items on their menu, such as the delectable Spicy Steamed Clams In A Jar. During Restaurant Week, they offered their own dining special, which was an excellent value. I'm so glad they have reopened and strongly urge all my readers to dine there.
Favorite New Restaurant: Chef Michael Scelfo now has his own restaurant, Alden & Harlow, in Harvard Square,, and it has garnered many well-deserved raves. Using a small plates concept, Scelfo has exercised his creativity to produce one tasty and intriguing dish after another, from Sikil Pak to Chicken Fried Rabbit. There is something for everyone, from vegetarians to carnivores, and the menu changes frequently, so there is always something new to try. They also have an excellent drinks program, from delicious cocktails to an excellent and diverse wine list. Highly recommended, you must check out this restaurant.
Favorite New Brookline Restaurant: Innovative and delicious, the cuisine at Ribelle, in Brookline, was impressive. The Sweetbreads, Coppa, Sage Brown Butter and Celery Root was sublime, simply amazing from the first bite to the last. It is the type of dish I would want to order every time I dined at Ribelle because it was so fantastic. The pasta dishes, from the Mafalde to the Agnolotti del Plin also were excellent, and I would love to try their pasta tasting menu. The combination of ingredients, flavors and textures of each dish worked very well together. To me, all of the dishes signified a chef that knew what he was doing, a creative soul who could bring great taste to life in unique new ways. Their wine list is also impressive, with a diverse selection of many intriguing wines.
Favorite New Inman Square Restaurant: At Puritan & Co., even their simple bread rolls are addictive. Again, there is plenty of creativity in their cuisine, though much still seems familiar. The Pan Seared Striped Bass was cooked perfectly, with just the right amount of sear to add a crunchy texture to the exterior. The Scallop Tartare, in lettuce cups, was simply prepared but impressed with its fresh, clean flavors. It too possesses a well constructed wine list which should delight any wine lover.
Favorite Mexican Restaurant: With two restaurants in Massachusetts, in Burlington and Chestnut Hill, Besito is leading the way with higher-end, authentic Mexican cuisine, that still remains very affordable. You can start with one of their many a tequilas, maybe in a margarita, or try some mezcal, I've eaten here numerous times, tried many different dishes, and everything has pleased me, from their Ceviche to their Salmon Manchamanteles. With most items costing under $20, anyone can enjoy this cuisine. And make sure to save room for dessert, as they are decadent treats.
Favorite Union Square Restaurant: The owners of T.W. Food opened a second spot, Bronwyn Restaurant, and the quality remains as high as their first restaurant, though the cuisine is much different. Bronwyn serves more German and Eastern Europeean cuisine, from killer Spatzale to house-made Pierogi. Their drinks program is interesting, with a cool wine list and an extensive beer selection. I'm looking forward to my next time dining here.
Favorite Suburban Restaurant: The Boston area doesn't have a monopoly on excellent restaurants. The Blue Ox ,in Lynn, is a great neighborhood spot with a talented chef. You'll find of delectable comfort food, from fried pickles to chicken wings, but also more elevated cuisine like Duck Breast and Grilled Swordfish. Their cocktail program is excellent, using many local spirits, and the wine list will also please. With its reasonable prices, and fun atmosphere, this is suburban restaurant you need to seek out.
Favorite Western Massachusetts Restaurant: Though I rarely dined out in the western part of the state, I did so a few months ago on my return from New York. Mostly by luck, I stumbled upon Alpamayo, a Peruvian restaurant in Lee, and was pleasantly surprised by the quality and offerings there. It certainly seems like an authentic Peruvian spot, and I even enjoyed cuy, aka guinea pig. It was a relatively small spot, but definitely worth checking out, as all of the dishes we enjoyed were tasty, and reasonably priced.
Favorite Japanese Restaurant, Las Vegas: Hands down, my dining experience at Abriya Raku was one of the best Japanese meals I have experienced anywhere, and not just in Las Vegas. From a lengthy and exciting Sake list, with extremely low price mark-ups, to its fresh sushi and diverse Robata selections, this restaurant impresses and amazes. I even enjoyed their home-made Tofu! For years, it wasn't a well-known destination, but its popularity has grown so now the media talks about it frequently. All of its raves are more than well deserved. It is a highly recommended restaurant if you visit Las Vegas.
Favorite High-End Restaurant, Las Vegas:In Vegas, you have many options for high-end dining, though not all will necessarily please you. At Sage, in the Aria Hotel, I think you'll thoroughly enjoy your dining experience. Excellent service, cuisine, and wine, all combine to create a perfect evening. Two of the wines from this dinner ended up on my Top Ten lists this year. From the Roasted Veal Sweetbreads to the Bacon-Wrapped Iberico Pork Loin, the food thrilled my palate. It helped to be dining with some great friends, but even without them, the meal would still be rave worthy.
Most Anticipated Restaurant Opening: Chef Peter Ungár is a highly skilled chef, who I believe is one of the best in this area, and has remained beneath the radar for many diners in the Boston area. I have previously enjoyed a number of exceptional dinners at his Dining Alternative Chef's Table events. Next year, he plans to open his own restaurant, the Tasting Counter, a 20-seat experimental spot, “To bring you closer to the creation of fine natural food, served in harmony with fine natural wine.” I eagerly look forward to this opening, to experience more of Chef Ungár's cuisine, and hoping he garners more well-deserved attention.
The Passionate Foodie's Top 50 Restaurants
In addition to the Favorites listed above, I've compiled a list of my own Top 50 Restaurants, those Massachusetts places where I'm sure to always have a delicious meal, whether a casual breakfast or a high-end French dinner. These are the places I seem to recommend the most to others, including some places where I dine on a regular basis . Many of these places have been listed on prior Favorite Lists, some for multiple years, and are all worthy of recognition and recommendation. This is not a list of the "Best" restaurants, but my own personal favorites and you can find my reviews of these spots on my blog.
Bedford
Flatbread Company
Boston
The Beehive
Coppa
Erbaluce
Gourmet Dumpling House
Island Creek Oyster Bar
JM Curley
L'Espalier
Mooo
Myers & Chang
Nebo
Oishii
Prezza
Saus
Shojo
Cambridge
Alden & Harlow
Craigie on Main
Flat Patties
Puritan & Co.
Tampopo
T.W. Food
Tupelo
Ipswich
Malden
All Seasons Table
Oya Cuban Cafe
Medford
Bistro 5
Melrose
Spice of Melrose
Saugus
Iron Town Diner
All Seasons Table
Oya Cuban Cafe
Medford
Bistro 5
Melrose
Spice of Melrose
Saugus
Iron Town Diner
Somerville
Bergamot
Bronwyn
Dali
The Painted Burro
Posto.
Stoneham
Fusion Taste
Taste of Siam
Three Amigos
Wellesley
Blue Ginger
Woburn
Gene's Chinese Flatbread Cafe
Taipei Tokyo
What were some of your favorite restaurants this year?
Woburn
Gene's Chinese Flatbread Cafe
Taipei Tokyo
What were some of your favorite restaurants this year?
Wednesday, December 10, 2014
2014: Top Ten Wines Over $50
Welcome to my third, and last, Top Wines List. I have already posted my Top Ten Wines Under $15 and Top Ten Wines Over $15. It is now time for my Top Wines Over $50. Though I've tasted more than ten wines over $50 during the past year, I've only chosen to list those which were especially fascinating.
Like the prior lists, this list includes wines that not only did I enjoy, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines at this price point that I have tasted this past year.
This is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It is primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I highly recommend and which I believe many other wine lovers will also enjoy.
The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these value wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local area, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.
1) 2005 Domaine Potinet-Ampeau Volnay 1er Cru 'Clo des Chenes' ($85)
This wine was a marvel from my first sniff of its aromas, a killer melange of earth and fruit, promising the best of French Burgundy. It too was elegant and ethereal, with a blend of complex flavors that seduced my palate. Each sip seemed to bring something different and the flavors seemed to last forever. A most impressive wine which is going to please any Burgundy lover. Brought in by Elden Selection, they have a great Burgundy portfolio and it is well worth checking out their other wines too.
2) 2001 Chateau Musar Blanc ($70)
This Lebanese white wine, made from two indigenous grapes, Obaideh and Merwah, is fermented in French oak barriques for 9 months. It's then bottled but not released until 7 years after harvest. It is a slightly oxidized style, and I loved it. More full bodied, it possessed a complex melange of flavors which intrigued my palate. Notes of honey and apricot, smoke and caramel, citrus and pear. Each sip seemed to bring new flavors to mind, and it evolved over the course of the dinner, getting more intriguing as the night went on. Highly recommended.
3) 2012 Sadie Family Die Ouwingerdreeks Soldaat ($54.99)
A South African wine from the Swartland region, this wine is made from 100% Grenache Noir, reminding me of some Rhône wines. The bold fruit flavors, from cherry to strawberry, were enhanced by spicy & earthy notes. It seemed both fresh and mature, an interesting dichotomy which made this a fascinating and delicious wine. Restrained tannins, a lengthy finish, and nice acidity make this another wine I highly recommend.
4) 2011 Artesana Tannat-Zinfandel-Merlot ($50+)
Though not yet available in the U.S., I eagerly await its entry. This Uruguayan wine, a blend of 55% Tannat, 25% Zinfandel and 20% Merlot, spent 24 months in French oak and only 130 cases were produced. The harmonious complexity of this wine was superb, and the restrained tannins made this wine even more compelling. There was so much going on in this wine, and all of it was pleasing and delicious.
5) 2011 Marichal Grand Reserve Tannat "A" ($55-$60)
This wine is only made in good vintages, and it spends about 18 months in oak and sees no fining or filtering. This was an alluring and seductive wine, with intriguing complexity, intense flavors, silky tannins, and a lengthy and satisfying finish. This wine shows the high-end potential of Tannat, how strong tannins can be made manageable, and the depth of flavors that can be drawn forth from this grape. Uruguay is a country to keep on your radar.
6) Quinta do Portal 20 Year Old Tawny ($57)
From one of the few Port houses owned by a Portuguese family, this aged Port presents with a light amber color and it is pure bliss. An alluring and complex aroma marries to an intriguing melange of flavors. It is silky smooth with a lengthy and very satisfying finish. It's difficult to describe this Port in words as it is something that needs to be experienced. Highly recommended.
7) 2011 Quinta do Vallado Reserve:($64.99)
This wine is a unique mix of a 70% field blend of old vines (about 80+ years old), 27% Touriga Nacional and 3% Sousão. The field blend consists of over twenty different grapes, including & Tinta Roriz, Tinta Amarela, and Touriga Franca. With a medium red color, this wine had an alluring nose, one which makes you sit and smell the wine for a time before tasting it. Once you sample it, you'll discover a complex and enticing melange of flavors, including ripe plum, black cherry, fig, dark spices, mineral notes and hints of earthiness. Silky tannins, a long and pleasing finish, and excellent structure & balance. It is a hedonistic, delicious wine which will make you crave another glass. It possesses a certain exotic element which I equate with Portuguese wines, a terroir element which appeals to me.
8) 1998 Bodegas Riojanas Monte Real Gran Reserva Rioja ($50+)
This wine shows the great potential of aged Rioja. It is a blend of 80% Tempranillo, 15% Mazuelo, and 5% Graciano and is aged for 24-30 months in American oak and then aged in the bottle for at least 36 months. With a medium-red color, it has an alluring nose of cherry, plum and spice notes, and you'll probably sit with your glass for a time just enjoying the aromas. On the palate, you'll find a complex melange of intriguing flavors, a harmonious blend of fruit, spice and herbs. Elegant and silky, the wine caresses your palate, thrilling your senses. The tannins are well integrated, the wine is well balanced, and the finish lingers on and on. Though it will pair well with many dishes, it will also please on its own.
9) 2010 Vina Koyle Auma ($99.99)
This is only the second vintage of this Chilean wine, a blend of 37% Cabernet Sauvignon, 25% Carmenere, 18% Malbec, 13% Syrah, and 7% Petite Verdot. The wine is an inky dark color with an enticing nose of black fruits with eucalyptus notes. On the palate, it is seductive and alluring, a silky liquid which tantalizes the mind with its complex and harmonious blend of flavors. It is a wine where description becomes inadequate, where the best understanding comes from experiencing it. It may remind you of a high-end Bordeaux, though even if not, you are going to be impressed with its quality and complexity.
10) 2012 Bodegas Salentein Numina Gran Corte ($41) is a blend of 62% Malbec, 21% Cabernet Sauvignon, 7% Merlot, 5% Cabernet Franc, and 5% Petit Verdot. I found this to be a fascinating wine from Argentina, possessed of a complex nose and taste, with great depth of flavor and a very satisfying, lengthy finish. Ripe plum, black cherry, hints of blueberry, lots of spicy notes, and hints of leather, cocoa and herbs. This is a wine to slowly savor, appreciating every complex and intriguing sip.
No single country or wine region dominated this list, and eight countries made the cut. Portugal and Uruguay both have two spots on the list, while the other spots were claimed by France, Lebanon, South Africa, Spain, Chile and Argentina. Red wines dominated though, taking 8 spots, with 1 spot for a White wine and 1 for a Fortified wine.
Not all expensive wines are worth their high price but these ten are wines well worth the splurge. These are the type of wines that words often cannot do justice. These are wines to experience and savor, not to dissect and analyze. These wines should be shared with others, with family and friends, to share the experience. With the holidays near, why not splurge and buy one of these wines.
If you have some of your own recommendations for unique and compelling wines over $50, please add them to the comments.
Tuesday, December 9, 2014
2014: Top Ten Wines Over $15
Welcome to my second Top Ten Wine List. Yesterday, I posted my Top Ten Wines Under $15, which I hope you enjoyed and found useful. Now it is time for my Top Ten Wines Over $15, though these wines also cost less than $50. In actuality, I have listed twelve wines, pairing three similar ones together from the same importer.
Like the prior list, this list includes wines that not only did I enjoy, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines at this price point that I have tasted this past year.
This is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It is primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I highly recommend and which I believe many other wine lovers will also enjoy.
The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local area, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.
1) NV Vermut LaCuesta ($20)
At the Mohegan Sun WineFest, one of my favorite wines of the entire event was this impressive Spanish Vermouth. Tempranillo is the base of this fortified wine, and it presented with an intriguing herbal taste with only mild bitter elements and hints of sweetness. I tasted some of it on its own, as well as in a glass with ice, and in both instances, it was impressive. It is well balanced, and would be delicious on its own or in a cocktail. Highly recommended.
2) 2010 Inspiracion Valdemar Tempranillo Blanco ($30)
Made from 100% Tempranillo Blanco, a mutation of Tempranillo and only discovered relatively recently, this Spanish wine was aged on the lees in first year French oak. With a dark gold color, this wine had aromas and flavors of tropical fruits, accompanied by hints of honey, herbs and a touch of citrus. It possessed a very intriguing taste, good acidity and a long,pleasing finish. It is a wine to slowly sip and savor, though it pairs well with food too. A stunner of a wine.
3) Alexander Jules Sherries ($45)
Alexander Jules, kind of a negociant company, seeks out special Spanish sherry barrels, creating fascinating blends. I tasted their first three sherries, the Fino 22/85, Manzanilla 17/71, and Amontillado 6/26. All three were stunning examples, presenting plenty of complex and delicious flavors. These are Sherries to slowly enjoy each delectable taste, relishing the wonders found within each glass. I placed these three together because they are all special, share similar characteristics, and showcase the palate of the company's owner, Alexander Russan. These are the best sherries I have tasted all year.
4) Quinta de Santa Eufemia 10 Year Old White Port ($30)
A blend of Malvasia Fina, Gouveio, Moscatel Galego, and Rabigato, this aged White Port, a rare category, has a beautiful amber color. It possesses an alluring nose of floral and herbal notes, and on the palate the taste is complex and intriguing, a bit of an oxidative style. It has a tough of honeyed sweetness though it finishes dry, and the finish lingers long in your mouth. It is surely a Port to slowly savor, enjoying the multitude of flavors that pass over your palate.
5) 2008 José Maria da Fonseca Domini Plus ($40)
A blend of 65% Touriga Franca, 20% Tinta Roriz, & 15% Touriga Nacional, this Portuguese red wine spends about 12 months in new French oak. It possesses plenty of complexity and flavor, creating an elegant and enticing wine, that is still powerful yet restrained. This is a perfectly balanced wine, one to slowly sip and savor, thinking on everything to be found within your glass. It is an amazing wine, well worth the price, and which might cost twice as much in any other wine region.
This is am Austrian wine which stunned me with its complex pleasures. Each sip seemed to bring out different elements, from its blend of red and black fruits, to its strong minerality. There are intriguing notes of spice, herbs and even chocolate. The tannins are moderate but not overwhelming, and the wine lingers for quite a long time on your palate. One glass won't be enough for you, and this is a wine to impress your friends. Highly recommended.
7) Dopff et Irion NV Crémant D'Alsace Brut Rosé ($17)
This Alsatian Brut Rosé is made from 100% Pinot Noir and I likened it to a dish of strawberries and cream. Though dry and crisp, there was a rich creaminess to the wine, with plenty of delicious red fruit flavors, including plenty of strawberry. Complex and with a lingering finish, I found this to be a compelling wine, as well as an excellent value for the price.
8) 2012 Vina Koyle Gran Reserva Carmenere ($16.99)
This Chilean wine is a blend of 86.5% Carmenere, 8% Malbec, 3% Cabernet Franc, and 2.5% Petite Verdot. With a nose of black fruit and spice, I found this to be an elegant wine, with a delicious melange of black fruit, spice, minerality and hints of tobacco. It was silky smooth, with a long, satisfying finish. At this price, it is a good value for its complexity and quality.
9) 2013 Hudson-Chatham Baco Noir Old Vines ($18.95)
Made from 60 year old vines, this wine is made in Hudson Valley, New York, and was complex and intriguing, presenting a delicious melange of flavors, including ripe plum, blueberry, black cherry, vanilla and baking spices. It possessed a silky feel, was well balanced and had a lingering and pleasing finish. It may be a hybrid grape, but that shouldn't deter you from enjoying the high quality of this compelling wine.
10) 2012 Fausse Piste "Garde Manger" Syrah ($25)
A blend of Syrah from five vineyards in the Columbia Valley, there might be a tiny percentage of Viognier too. From your first sniff of the aromas of this wine, you'll probably be hooked. It possesses an alluring nose, a complex blend of appealing aromas, including lush fruit and a prominent earthiness. It brought to my mind wines from the Rhône. The taste of this wine lived up to the promise of its nose, and initially you'll be impressed by the depth of flavor within this wine, the complex melange of flavors that will flood your mouth, seducing your palate. Black fruit, spice, earthiness, minerality, and even more can be found within each sip. Silky tannins lead to a lengthy and satisfying finish. Everything is in balance in this wine, and it is absolutely compelling.
This is always my toughest list to compile because there are numerous other excellent wines which I could have added. I had to ponder long over which wines to actually select for the main list, meaning that I had to eliminate other worthy wines. To give some credit to those other worthy wines, for the second year in a row, I am adding an Honorable Mention list, to reference those other wines which nearly made my Top Ten list.
Honorable Mention
2011 Planeta Cerasuolo Di Vittoria Dorilli DOCG ($32.99)
2009 Cedro Do Noval ($22)
2013 Prieuré de Montézargues Tavel Rosé ($20)
NV Willm Cremant d'Alsace Blanc de Noirs Brut ($16)
2012 Artesana Tannat ($16)
2011 Sipp Mack Pinot Gris ($20)
Spain occupies the most spots on my Top Ten list, with three spots and five wines. Potugal, with two spots, is the only other region which occupied multiple spots. The other regions represented include Austria, Alsace, Chile, California and New York. The list is also broken down into 1 Sparkling Wine, 1 White, 5 Reds and 5 Fortified Wines. If you look at the Honorable Mentions, you'll find wines from Italy, Portugal, France, Alsace, New York, Uruguay, and Spain.I have plenty of other recommendations for wines at this price point on my blog. There are top notch wines from countries all over the world, made from an incredibly diverse selection of grapes and you can still find plenty of values too. My advice is that you seek out wines outside of your comfort zone. Explore the multitude of diversity in the wonderful world of wine. Taste and try anything new, unique or potentially interesting. I am sure your search will lead to new favorites.
If you have some of your own recommendations for wines that are over $15 but under $50, please add them to the comments.
Monday, December 8, 2014
2014: Top Ten Wines Under $15
As 2015 approaches, it's once again time to reflect upon the past year, to remember and savor many pleasant memories. As 2014 winds down, you'll see plenty lists of the best and worst of the past year. As I find value in such lists, I'll post my own series of Favorite Lists for 2014 over the next few weeks, covering food, wine, sake and spirits. These lists should provide a comprehensive summary of my favorites from this past year, allowing my readers to more readily locate such gems, the best of my recommendations.
My first Favorites List of 2014 is my Top Ten Wines Under $15. This list includes wines that not only did I enjoy, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique or just excellent values for the price. They all stand out, for some particular reason, above the other wines at this price point that I have tasted this past year.
This is a purely subjective list, based on my own preferences, and makes no claims about being the "best" wines out there. It is primarily the wines which spoke to me the loudest, even when they were subtle wines. These are all wines that I strongly recommend and which I believe many other wine lovers would also enjoy.
The wines are not listed in any particular order and each choice is linked to my more detailed prior review. All of these value wines are worth your consideration but please also note that the prices are approximations and the actual price may vary in your area. In addition, some of the wines might not be available in your local area, though you might be able to order them from the winery or an online store, dependent on your state's shipping laws.
1) 2013 Herdade do Esporão Alandra Rosé ($6.99)
A good wine under $7? Yes, they can be found, especially with Portuguese wines. You would be hard pressed to find another Rosé that delivers as much for so little. This Rosé is a blend of Aragones, Syrah, and Touriga Nacional and is crisp, dry and fruity with delicious strawberry and cherry flavors. Simple but satisfying, this is going to please many wine lovers, especially at this price point. This is a wine to buy by the case.
2) 2013 Casa da Senra Loureiro Vinho Verde ($10)
Though this is not yet available in Massachusetts, I have high hopes that will soon change. This is a stellar Portuguese white wine, with a bright golden color. It is dry and crisp, with a complex blend of citrus, tropical fruit and herbal notes. A slight effervescence made it even more refreshing, and it had a long,pleasing finish. It possessed lots of character for a wine at this price point, making it one of the most compelling Vinho Verde wines I've tasted in some time.
3) 2012 José Maria da Fonseca Periquita ($9.99)
The price of this Portuguese wine hasn't changed for at least nine vintages, remaining under $10. How often does that happen? A blend of 74% Castelão, 14% Trincadeira, and 12% Aragonêz, it is an easy drinking wine, with plenty of red and black fruit flavors, spicy accents and a touch of vanilla. Though inexpensive, it has more complexity than many wines at this price point. Great with or without food, it makes for an excellent pizza or burger wine.
4) 2012 Espirit de Sarrail Carcassonne Rouge ($10)
This French wine is from the little known Cite de Carcassonne IGP, which was established in 1981. The wine is a blend of 40% Cabernet Sauvignon, 40% Merlot, and 20% Malbec and the aroma is compelling, such powerful fruit, and the palate lived up to the promise of the nose. Excellent red fruit flavors, a hint of spice, and some herbal notes. Far more complexity at this price point than many other wines. It's easy drinking but not overly simple.
5) 90+ Cellars 2012 Côtes du Rhône, Lot 103 ($11.99)
A blend of Grenache Blanc, Viognier and Roussanne, this French wine has alluring aromatics, with floral elements, which bring to mind a spring day. On the palate, there is a delightful blend of flavors, including pear, citrus, and some minerality with a hint of honey, though the wine remains dry and crisp. A pleasure to drink, this would be enjoyable on its own or paired with a salad, seafood, or even chicken, At this price, it's an excellent value.
6) 2013 Laurent Miquel Rosé ($10)
A blend of 80% Cinsault and 20% Syrah, this Rosé is a Vin de Pays d'Oc from Languedoc-Roussillon, and will remind you of Provence Rosé. The wine has an appealing, light pink color and a delightful aroma of bright red fruits. The aroma alone will draw you into this compellimg wine. It possesses a crisp, dry taste and flavors of strawberry, raspberry and underlying mineral notes. It was easy drinking, thirst quenching, and very addictive. Drink this Rosé year round.
7) 2012 Willy Gisselbrecht Pinot Blanc ($12)
This is an excellent value wine from Alsace. It is fresh and fruity, with delicious apple and melon flavors, and enough character to elevate it above overly simple wines. An easy drinking wine, this would be great on its own or paired with light dishes, from eggs to seafood. There are plenty of excellent wines coming out of Alsace, including value wines like this Pinot Blanc.
8) NV Francois Montand Blanc de Blancs ($15)
This French sparkling wine, made in the méthode champenoise, is from the Jura region and is a blend of Ugni Blanc, Colombard, and Chardonnay. Great acidity, a clean taste, and delicious flavors of green apple, lemon, and hints of toast. At this price point, this wine is a clear winner, presenting an excellent taste and was one of my favorite wines at a large wine event. You rarely find sparkling wine of this quality available at this price point.
9) 2010 Vinarija Dingač Peljesac Red Wine ($14)
A Croatian wine, this is produced from the indigenous Plavic Mali grape. It's an easy drinking red wine, but with sufficient character to raise it up beyond simple plonk. It's medium-bodied with mild tannins and an interesting blend of flavors, including black cherry, ripe plum, dark spices, pepper and a hint of herbal notes. There is a sense of the exotic in the taste, as some of it seems familiar but there is also something different with it as well. This would be an excellent burger and pizza wine, though it would stand up to a hearty pasta dish too.
10) 2011 Bodegas Carrau Tannat Reserva ($12.99)
Uruguay is an up and coming wine region which you are likely to see soon on more and more on local wine stores shelves. Their signature grape is Tannat, which is a French grape but which Uruguay has been making it its own. This inexpensive wine is a great introduction to Uruguay Tannat, as it is elegant and delicious, delivering plenty of fresh fruit flavors and complexity at a low price point. If you want to try something different, but which will still seem somewhat familiar, check out Tannat from Uruguay.
Only four different countries made this list and France & Portugal dominate the list, occupying a total of eight spots. It doesn't surprise me that Portugal has three spots on the list as they produce some of the best value wines in the world. Sight unseen, I'll take a chance on a Portuguese wine under $15 over a similarly priced wine from any other wine region in the world. Portuguese wines have often been on this list in previous years. For 2015, I highly recommend that my readers make the effort to taste, explore and purchase more Portuguese wine.
However, it was a major surprise that French wines took five spots on the list as in previous years, they were fortunate to even have one wine on the list. The wines generally though are not from major areas like Bordeaux and Burgundy, but lesser known regions like Cite de Carcassonne and the Jura. You can still find value wines in France, but you might find more of them in the lesser known regions. I should also note that I discovered two of these French wines at the Mohegan Sun WineFest.
Croatia and Uruguay each took a spot, both countries offering value as they still do not export significant amounts to the U.S.. Keep an eye on both countries in the near future as you may see more and more of their wines available at your local wine store. As for wine types, the list is also broken down into 1 Sparkling Wine, 3 Whites, 4 Red, and 2 Rosé.
I have other recommendations for wines under $15 on my blog and you just have to search for them. You can find value wines all over the world, in every region, though some regions provide a greater range and diversity of value wines. It is important to remember that though wine stores sell plenty of wines in this price range, not all of them are of equal value. Wines in this price range do not have to be one-dimensional wines that all taste the same. You can find wines of character and complexity, though you might need to spend a little more time seeking them out.
Wine blogs can help you in that regard, pointing out wines that you might not otherwise know about. Tasting the wines before you buy them is another way to find such values. Or simply ask your trusted wine store staff for advice and suggestions.
If you have some of your own recommendations for excellent wines under $15, please add them to the comments.
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