2019: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake and Drink-related related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2019. I've already posted my Top Wine Lists, Favorite Croatian Wines & Dining Experiences, Top Ten Restaurant Dishes, Favorite Restaurants & Food-Related Items, and Top 50 Restaurants. This post will now concentrate on some of my Favorite Wine, Spirit, Sake & Drink-Related Items. This is certainly not a complete list but it is more a sampling of compelling and 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 wine related items, you can just search my blog posts for the past year.

Analysis Of Top Ten Wines: In my three prior Top Wine lists of 2019, I mentioned a total of 26 wines, which included wines from 12 different countries and regions, three more than last year. First place was a tie between France and Oregon, both with 4 wines. Second place was also a tie between Portugal and Australia, both with 3 wines. Third place was another tie, with Moldova, Italy, Spain, and California, each with 2 wines. Rounding out the list were Japan, Greece, New York, and Georgia, each with 1 wine. As for wine types, the lists are also broken down into 3 Sparkling, 4 White, 2 Rosé, 13 Red, 1 Amber, 1 Fortified and 2 Aromatized Wines. 

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight three such stores which continue, year after year, to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, Wine Connextion in North Andover, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed.

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.
Lower Falls Wine Company in Newton Lower Falls
Wine-Sense in Andover
Wine Bottega in Boston's North End
Wine Press in Brookline and Wine Press in the Fenway
Streetcar Wines in Jamaica Plain
Marty's Fine Wines in Newton

Favorite Private Wine Dinner: Mooncusser Fish House offers a five-course Tasting of Local Fishes, and you can get it with a Wine Pairing. I opted for the tasting with wine pairings one evening, and would definitely do so again. The seafood was exquisite, each dish being fresh, well-balanced and creative. Plus, the wine pairings were excellent, not only working well with each course but also being fine wines on their own. Great service and a fine ambiance also contributed to an amazing wine-paired dinner. I highly recommend that all seafood and wine lovers dine at Mooncusser. In addition, they recently acquired a full liquor licenses so are carrying a variety of spirits as well.

Favorite Public Wine Dinner: The Moldova Restaurant in Newton held their first Wine Dinner near the end of last year, offering some of the best dishes from their menu with a number of Moldovan wines. The food was delicious, from the Placinta to the Friptura de Miel (roasted lamb), while the wines worked well with the various dishes. Moldovan wines aren't easy to find but they are worth seeking out. With about 12 guests at the dinner, it was a fun and intimate affair, with lots of excellent conversation going on through the night, as Andrei Birsan, the importer of the Moldovan wines, regaled everyone with stories about the wines and Moldova. Check out their future wine dinners.

Favorite Whisky Dinner: At Rebel's Guild in Boston, they hosted an excellent Glenlivet dinner, beginning with an ample selection of tasty appetizers and finishing with a delectable bread pudding. The dinner courses were paired with a Glenlivet cocktail and tastings of four Glenlivet whiskies, from the Founders Reserve Scotch to their 18-Year Old Scotch. The pairings worked well and there was so much food and whiskey, that the dinner was also an excellent value. It was also a special occasion as one of the other guests was Frederick Wright, a long-term fan of my blog, who I met in person for the first time. His partner and he were both very personable and interesting, and it made the experience even more enjoyable.

Favorite New Wine List: This past year, I was pleased to dine at the Forge & Vine in Groton, a casual restaurant with tasty food, especially plenty of comfort food options. The wine list has about 23 wines by the glass and over 100 wines by the bottle, and it is the bottle list that has some of the most intriguing choices. Though the list has some big-name labels, it also has some intriguing less known ones, from countries like Bulgaria and Lebanon. The most intriguing section are their Biodynamic-Farmed & Natural wines, about 14 options, and those I tasted impressed me. I wasn't expecting such an intriguing list and fellow wine lovers really need to check it out.

Favorite Wine Pairing: This pairing was at my home, part of a Sherry competition I entered, and I still love how this pairing worked. The Williams & Humbert Canasta Cream Sherry worked wonderfully with a Pear & Blue Cheese Crostata. I think the blue cheese was the special ingredient which helped to elevate this pairing. And this Cream Sherry wasn't overly sweet, which also helped the pairing. You can find the recipe for the Crostata in my article, and it is versatile, so that you could use the basic recipe with most any type of fruit.

Favorite Bar: The Kumo Sky Bar, the top floor of the Kamakura restaurant, is one of the few local spots where you can find Chilled Sake, Warm Sake, Shochu, Japanese Koshu wine, Japanese Whiskey, Japanese beer, Japanese-inspired cocktails, and more. It is aesthetically pleasing, as well as intimate, with a retractable rooftop and a view of the city of Boston. Plus, you can order plenty of delicious Japanese food while you're sipping on your drink. This is definitely a place to expand your palate, and try something new.

Favorite Gin: Etsu, a Japanese gin, thoroughly impressed me with its complex and compelling taste. Made with ingredients including yuzu, bitter orange, licorice, coriander, angelica root, and tea leaves, it has a distinctive Japanese flair. The yuzu takes a prominent role, providing tart citrus notes, while accompanied by other interesting flavors of green tea, pepper, and lime, with floral notes. Overall, it presented a complex palate, with other intriguing flavors flitting back and forth across your palate. The Japanese gin industry is relatively new but they are already producing some compelling products.

Favorite New Whiskey: The Nomad Outland Whiskey is an intriguing blend of Scotland and Spain. It is a blended whiskey from Scotland, which is aged in authentic Spanish Sherry barrels, and then sent to Spain for additional aging. The taste is compelling and complex, a wondrous melange of flavors of both whiskey and sherry. It is smooth and elegant, with a bold spicy aspect, and notes of vanilla, salted nuts, raisins, honey, and dried fruit. It is more dry, not sweet, despite the raisin and honey notes. The pleasing finish simply lingers and lingers within your mouth, and it beckons you toward another sip. Well-balanced, delicious, and unique.

Favorite Local Sake Trend: In general, many premium Sakes are probably best slightly chilled, like a white wine. However, there are plenty of exceptions, including some which taste great when properly warmed. I'm not talking about the cheap, burning hot Sakes you find at some restaurants, but rather Warmed Sake that is treated with respect and heated properly. Three local restaurants, including Kamakura, Pabu and Momi Nonmi, are leading the way in this regard. Warmed Sake is especially delicious during the winter so this is the best time to visit these spots and learn about the marvels of Warmed Sake.

Favorite Alternative Sake Packaging: Sake in a "juice box," with a straw! The Nihon Sakari Onikoroshi Futsushu comes in a 180ml tetrapak, a very convenient and easily transportable package. I found it to be dry, with a pleasing blend of earthiness and rice flavors. It was a simple Sake, but relatively smooth and easy on the palate with a hint of bitter on the finish. Definitely food friendly, it would also be enjoyable on its own. Don't overly think it. Just drink and enjoy.

Favorite Sake History Articles: Last year, I chose to revise and expand a number of my historical Sake articles, providing plenty of new information, such as the earliest references to Sake cocktails and the first Sparkling Sake, going back to 1938! Check out A History of Sake Brewing in the U.S., Historical Tidbits About Sake in the U.S., Early History of Sake Brewing in British Colombia, and A History of Sake Brewing in Brazil. I'm sure you'll learn plenty of interest from these articles.

Favorite Baijiu History Articles: Despite being the world's most popular spirit, Baijiu doesn't get much attention in the U.S. I've previously written a number of Baijiu articles, and this year I composed a two-part series of Historical Tidbits About Baijiu, providing a historical review of numerous Baijiu references, in English, from 1665-1995. Hopefully, this history will intrigue more Americans to learn more about Baijiu, as well as to drink some. Baijiu has a bad reputation in some circles and people need to break out of those prejudices.

Favorite Wine Travel Event: This past September, I visited Croatia, touring the country from Zagreb to Dubrovnik. It was a wondrous trip, filled with so much fun and excitement, great food and wine, intriguing museums and historical sites, and much more. Check out my page All About Croatia, which will lead you to all of my 25+ articles about the trip to Croatia. I posted a list of my Top 15 Wines of Croatia, as well as my Top 5 Dining Experiences. I fully understand why Croatia has become such a popular vacation destination, and it's now time that Croatian wines became more popular in the U.S. too.

Favorite Wine History: I researched and wrote a history about the Early History of Krug Champagne in the U.S., and what I learned fascinated me. Krug was being imported into the U.S.  just six years after the House was established, and it was being sold in quarts and pints, not the 750ml bottle that we are used to seeing. A Canadian newspaper published some intriguing statistics on Champagne exports to the U.S. during the 1870s. I even found a couple jokes involving Krug from 1867. So many fun and educational items, providing a fascinating glimpse into Krug and the U.S.

Favorite Wine Interview: This past year, it was my pleasure and honor to interview Julie Cavil, the Wine Director of Krug Champagne. She was a personable and fascinating person, providing great insight into Champagne production at Krug, helping to show why Krug is special. Julie went into much detail about production methods, reasonings behind various decisions, and the future of the winery. This year, Julie is being promoted to Chef de Caves at Krug, a sign of her passion, skill and dedication at Krug.

Favorite New Wine Interview Series: In 2019, I started a new interview series, The Mind of a Sommelier, I want to delve more deeply into the minds of local sommeliers, to better understand their decisions when creating wine lists, and to know more about the inspirations, challenges and joys of their work. Six sommeliers participated, and their interviews were very popular articles, providing some fascinating insight. I'll be continuing this series in 2020, and if any sommelier is interested in participating, please contact me.

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

Happy New Year: Welcome 2020

It's the New Year, 2020, and it's my fervent hope that it will be an even better year than the one before. I hope you understand though that it is your own efforts which will make the most difference to your life this year. You need to take an active role to make change, on all levels, and apathy is the enemy. And when we combine our individual efforts, we can accomplish even greater change. However, it all starts at the individual level, when we take control of our own lives.

For example, in 2018, I encountered some health issues which adversely affected some of my activities that year. So, in 2019, I made significant strides in addressing those medical issues, including losing about 30 pounds. My health improved and it didn't interfere with any of my activities in 2019.  I know that I must continue working on my health issues, to ensure that the quality of my life continues to improve and improve. It is within my control, the life decisions I make.

In 2019, there were a number of highlights, including my journey to the Republic of Croatia, exploring its wine, food, history and culture. I learned so much, had lots of fun, and ate and drank plenty of delicious food and wine. You can read about my explorations in my 25+ articles in All About Croatia. I also visited New Hampshire a couple times, primarily exploring the area around Wolfeboro, dining at a couple excellent spots.

For 2020, I'd like to travel more and there are a few possible destinations I might visit, such as New Zealand in the summer. We shall see if any of those trips coalesce or not. I'll likely return to New Hampshire too, exploring more of the Wolfeboro region. I also look forward to making my annual pilgrimage to the Seafood Expo in March. I need to do some more local explorations too, to neighborhoods, towns and cities which I haven't spent enough time visiting, such as Jamaica Plain, Quincy, and Watertown.

This New Year, I'll continue to explore more niche wines, such as from regions including Croatia, Moldova, Hungary, Georgia, Greece, and more. I have some new Sakes to sample as well, both from Japan and the U.S. I hope to continue with my Mind of a Sommelier series, where I interview local sommeliers about their wine lists, wine pairings, and more. These interviews have been extremely popular, so it's more of just finding local sommeliers willing to participate. I also hope that Adam Japko brings back his blind wine tastings.

In 2019, I wrote a number of historical food/drink articles, especially delving into their origins, including The First American Source About Carrot Cake,  The Origins of American Chop Suey, Krug Champagne: Early History in the U.S., the three-part Water Doughnuts: Some Bagel History, More on the Origin of the Everything Bagel, and the two-part Historical Tidbits About Baijiu. I also significantly revised and expanded some of my prior historical Sake articles, including A History of Sake Brewing in the U.S., Historical Tidbits About Sake in the U.S., Early History of Sake Brewing in British Colombia, and A History of Sake Brewing in Brazil.

My favorite of my historical articles was my extensive five-part series, The First Restaurants in Boston's Chinatown, providing plenty of fascinating details about the history of Chinatown and its restaurants. I refuted the myth of the first restaurant in Chinatown, and provided numerous references supporting my analysis. This year, I'll be revising and expanding this history, and I already have over 20 pages of additional references and new information for that expansion. I'll also write some other original, historical articles, about different foods and drinks, and we shall see what develops.

If you have enjoyed and found value in these historical articless, then please consider donating to me through Ko-Fi. Gaining access to some of the newspaper archives that I use for researching these articles isn't cheap and every donation makes that easier for me to do. I appreciate any support my readers can provide.

As 2020 progress, I'll also be open to opportunities, as no one can really predict what might arise over the course of the year. I seek inspiration wherever I can, from magazine articles to friend recommendations. And sometimes you stumble upon something cool just by exploring an unfamiliar neighborhood. I hope 2020 brings some pleasant surprises.

What are some of your plans for 2020?

The Passionate Foodie's Top 50 Restaurants

In addition to my list of Favorite Restaurant that I posted earlier today, I've also compiled my annual list of 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. There are also some new Favorites, places I only recently encountered but which I know I will be returning frequently. Please note that this is not a list of the "Best" Boston-area restaurants, but my own personal favorites, however I suspect most people will agree that the restaurants on this list are all worthy of your attention. And if you dine at any of these places based on my recommendation, please let them know.

Please also note that there are thousands of restaurants in the Boston+ area and just because a place is not on my list doesn't mean I wouldn't recommend it. This is only a small list, and can't include every good restaurant. Plus, there are some worthy restaurants that I haven't yet dined at, or reviewed, and I hope to remedy that in 2020.

Arlington
Home Taste (There's a second location in Watertown)

Belmont:
Il Casale (There's a second location in Lexington)

Beverly 
A&B Burgers (There's a second location in Boston)

Boston
Bistro du Midi
Committee
Dumpling Cafe
Gre.co (There's a second location in the Seaport)
Mooncusser Fish House/Cusser's Roast Beef
Kamakura
Pabu
Prezza
Select Oyster Bar
Taranta
Troquet

Brookline
Taberna de Haro

Burlington
The Bancroft (There's a second location in Peabody)
Chopps American Bar & Grill
Feng Shui
Island Creek Oyster Bar (There's a second location in Boston)
Sichuan Gourmet

Cambridge
BISq
Craigie on Main
Momi Nonmi
Puritan & Co.
Sumiao Hunan Kitchen
Tampopo
The Table At Season To Taste

Chelsea
Ciao! Pizza & Pasta

Ipswich
Clam Box

Malden:
Infused Kreyol

Medford
Bistro 5
The Porch: Southern Fare
Tasty On The Hill

Needham:
Spiga

Newton
Moldova Restaurant

Saugus
Prince Pizzeria

Somerville
Bergamot 
Dali
The Painted Burro
Posto
Tasting Counter

Stoneham
Fusion Taste
Taste of Siam

Wakefield
Tonno (There's a second location in Gloucester)

Waltham
Osteria Posto

Watertown
Jana Grill

Winchester
Mitho Restaurant

Woburn
Gene's Chinese Flatbread Cafe (There's a second location in Boston)
Matadora
WuBurger

What were some of your favorite restaurants this year?

2019: Favorite Restaurants & Food-Related Items

What were some of my favorite restaurants and food-related items of the past year?

Let me continue the lists of my best recommendations and favorites of 2019. I've already posted my Top Wine lists, my Favorite Croatian Wines and Dining Experiences, and my Top Ten Favorite Restaurant Dishes. Now, I want to address my Favorite Restaurants & Food-Related Items of the past year.

This is certainly not a complete list but it is more a sampling of memorable restaurants and food items I've experienced and/or 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 Restaurant reviews, you can just search my blog posts for the past year.

Favorite Nepali/Himalayan Restaurant: Opening in December 2018, Mitho Restaurant, in Winchester, impressed me from the start, offering intriguing and delicious cuisine. From Momos (dumplings) to Chicken Chhoila, the menu offers a wide variety of dishes from Nepali and Himalayan cuisines. Some of the dishes may seem familiar from other cuisines, but they have a unique spice palette which will intrigue and delight your palate. Dishes are also rated based on their spicy heat level, from 1 to 10. Everything is fresh and tasty, and they have an ample selection of vegan, vegetarian, and gluten-free dishes. Be adventurous and dine out here.

Favorite Lunch Spot: If I lived in Boston, I'd probably be stopping by Cusser's Roast Beef & Seafood at least once a week for one of their Roast Beef sandwiches. Living north of Boston, there are plenty of good roast beef sandwich joints, but Cusser's serves one of the best. Plus, I enjoy their onion rings, Mooncusser chowder, Fish & Chips, and Whoopie Pies! They are only open for lunch, from Monday to Friday, but it is well worth stopping by during the week to sample their excellent sandwiches and seafood.

Favorite Comfort Food Restaurant: Located near Inman Square in Cambridge, BISq primarily serves a variety of small plates for sharing, including some compelling comfort food such as their famed Fried Chicken and Ricotta Cavatelli. Both are scrumptious dishes, prepared well, and will satisfy your belly and soul. During the winter, they are both great choices. BISq also has an excellent wine list so you can order a glass, or a bottle, to pair with your dishes. I'll also note that with some advance notice, they can prepare a whole animal dinner for you and your guests.

Favorite Seafood Restaurant: Boston's restaurant options for seafood have increased greatly in quality during the last ten years. This year though, I have to give special kudos to Mooncusser Fish House. Their Tasting of Local Fishes is a multi-course seafood bonanza, each dish offering fresh seafood in a creative and tasty presentation. Some of the best seafood I've enjoyed in the Boston+ area. I also highly recommend you ordering the wine pairing for this dinner as well, as their choice of wines were excellent.

Favorite Suburban Italian Seafood Restaurant: I eagerly awaited the opening of Tonno in Wakefield, Chef Anthony Caturano's second location of this Italian seafood restaurant. And it didn't disappoint in the least. Great Italian food, home-made pastas, compelling seafood, and so much more. There are options for almost all food preferences, and all of the dishes will please. They also offer a number of specials during the week, including some inexpensive bar specials. I've recommended this spot to a number of friends, and all have loved this restaurant.

Favorite Georgian Food: Georgian cuisine is rare to find in the Boston+ area, but it can be found if you know where to look. Jana Grill, in Watertown, primarily serves Armenian fare, but also serve a few Georgian dishes, including Ajarian Khachapuri, Georgian cheese bread. The Khachapuri is wonderful, cooked perfectly, and full of cheesy delights, and topped by an over easy egg with a gooey yolk. I still need to get to Jana Grill some Wednesday night to try their Khinkali, Georgian dumplings.

Favorite Middle Eastern Restaurant: Located in an unassuming building on Squire Road in Revere,  which you might drive by without a single glance, Aladdins Grill offers delicious Mediterranean & Middle Eastern dishes. Hummus, Falafel, Kebabs, Shwarma, and much more can be found here, generally all prepared in-house. Everything has so much flavor, tastes fresh, and there's always an ample supply of warm pita bread. Service is excellent too and more people need to know about this culinary treasure.

Favorite Lunch Buffet: There's few spots anywhere where you can get all-you-can eat pizza, ziti, garlic bread, and dessert pizza for only $8, except Prince Pizzeria on Route 1 in Saugus. I've been a fan of this restaurant since I was a young child and I still dine there regularly. This is one of the best deals in the area, and their pizza is their own unique style, unable to fit into the various existing pizza categorizations.

Favorite Vegetarian Fare: I know, this seems like an odd category for me, but I was thoroughly impressed with Koshari Mama at the Stoneham Farmer's Market, though they now have a brick-and-mortar shop in Bow Market in Somerville. Koshari, an Egyptian street food, is a hearty vegetarian/vegan dish composed of rice, lentils, pasta, and chickpeas, topped with a spicy tomato sauce and fried onions. It presents a delicious blend of flavors and textures, from the softer macaroni to the crunchy fried onions pieces. It had a certain nuttiness to it, as well as a nice spicy flavor from the hot sauce. They serve other vegetarian dishes as well, and based on their Koshari, I suspect they are delicious as well.

Favorite Second Location of a Restaurant: Greco, which initially opened on Newbury Street, serving Greek gyros and loukoumades, is one of my favorite spots. This year, they opened a second, and larger, location in the Seaport. The spacious new location has some new menu items, and also serves Greek wine and beer. A Lamb Gyro with a Greek red wine is such a delicious combination. They are planning to open more locations of Greco as well, spreading Greek passion through the Boston area.

Favorite New Chinese Restaurant: Though this is also a second location, the original being in Boston's Chinatown, I've never dined at the original spot. Spicy World joins a host of other excellent Asian restaurants in Malden, and it offers Sichuan Skewer Pot, better known in China as Málàtàng, which roughly translates as "spicy numbing." This compelling dish is basically a large bowl of savory soup/broth and you select from a wide variety of skewers of meats, seafood and vegetables (at only $1/skewer) to top the broth. They rate the broth on a spiciness on a scale of 1-5, and even 2 is very, very hot! Their other Chinese dishes are quite good as well.

Favorite Restaurant Return: The Porch; Southern Farm & Juke Joint closed its Wakefield location in June 2018, finally reopening in Medford in July 2019. It went from a tiny, 20-seater to a spacious 250-seater with a large bar, stage for musical acts, pool tables, and more. Their menu of Southern cuisine has expanded, though it still contains many of the items from their Wakefield spot, and overall, the food at the new location is even better than it used to be. Fried chicken, ribs, brisket, cheese grits, deviled eggs, corn hush puppies and more will please your palate. Plus, with a full bar, you can get some tasty cocktails as well.

Favorite Off-The-Beaten Path Restaurant: Groton, in northwestern Middlesex County, isn't well known for its restaurants, except for Gibbet Hill Grill. However, there's another restaurant in Groton which is worthy of your attention, Forge & Vine. With a homey vibe, an open kitchen, and a large bar, it's a fine spot for casual dining. Its seasonal menu has plenty of options, from small plates to larger entrees, with lots of comfort food options. Oysters to Flatbreads, Potato Crusted Cod to Wood-Grilled Ribeye, Ribs to Mussels. Plus, they have a fascinating group of natural wines on their wine list which should intrigue any wine geek.

Favorite Breakfast Restaurant, Massachusetts: A new restaurant this year, Nick & Andys, in Danvers, is killing it with their breakfast menu, from their home-made muffins to their Cinnamon Swirl French Toast, from their hearty Hash Stack to Chicken & Waffles. A homey vibe, good prices, nice service, and delicious food, all combine to make this a fine breakfast destination. They serve a good lunch as well, where you can get sandwiches like the Monte Cristo, but breakfast is the most compelling.

Favorite Breakfast Restaurant, New Hampshire: Katie's Kitchen is a cozy little spot in Wolfeboro that serves delicious, home-made and extremely inexpensive breakfast dishes. For example, you can order 3 Eggs, Toast & Home Fries for only about $2.20. What a deal! Their Cinnamon Rolls are amazing, fresh and hot from the oven, and its hard just to eat one. This is a spot for locals, as well as those who in the know, who understand the treasure of this spot.

Favorite Pan-Asian Restaurant, New Hampshire: East of Suez, which has been around in Wolfeboro since 1967, serves Asian dishes from a variety of different cuisines, from Japanese to Filipino. The various dishes are tasty, well balanced and possess a nice depth of flavor. Manila Polo Club Chowder, Philippine Lumpia, Sichuan Giant Dumplings, Bulgoki Steak and plenty more. It is also BYOB, so you can bring your own wine or beer to accompany the delicious dishes. If you travel to the area, you definitely should make plans to dine there.

Favorite Culinary School: NECAT is a local culinary school which trains people from challenging backgrounds, from ex-convicts to recovering addicts, from the homeless to the chronically unemployed. NECAT fills an important need for culinary help while helping numerous people achieve a better life. It is such a worthy school, helping to transform lives, and it really touches my heart. It helps individuals while also helping the community, and I continue to try to raise awareness of NECAT so that its good work can continue and even expand. For example, check out NECAT's 2018 Accomplishments. 

Favorite Food Trade Event: Once again, 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. The Seafood Show is an engaging event and you can read some of my latest articles about the show such as An Overview of the Seafood Expo, Increasing America's Seafood Consumption, and Eating Ogusokumushi. The Seafood Show is compelling on many levels and I look forward to attending the next SENA in March 2020. Hope to see you there too.

Favorite Cookbook: The Mei Mei restaurant is well known for their Double Awesome, a sandwich made with a scallion pancake and stuffed with two oozy eggs, Vermont cheddar, and local greens pesto. The owners have now published their first cookbook, Double Awesome, with over 100 recipes for Asian dishes with their own creative twists. Most of the recipes are easy to make, and I'm sure everyone will find plenty of recipe to appeal to their preferences. The cookbook also has a strong emphasis on sustainability and the use of local ingredients, both admirable values. This cookbook belongs on your bookshelf.

Favorite Food History Article: This year, I'm especially proud of my article, The First Restaurants in Boston's Chinatown, comprising a five-part series. I conducted extensive research and was surprised and enlightened by some of the information I found. The article began with a question, what was the first restaurant in Chinatown, and expanded into so much more. In addition, the article is also a work in progress, as I've continued my research, with plans to expand the article in the near future. This year, I wrote a number of historical articles about food and drink, breaking new ground, and I'll continue to do so in 2020.

What were some of your favorite restaurants this year?

2019: Top Ten Restaurant Dishes

What were some of my favorite restaurant dishes of the past year?

Let me continue the lists of my best recommendations and favorites of 2019 with my Top Ten Restaurant Dishes of the past year.

This list includes ten dishes which I not only enjoyed immensely, but which I also found to be particularly compelling for various reasons. They might be especially delicious or something more unique, but all stand out for some particular reason, above the other dishes I have tasted this past year. These are the type of dishes I would order again and again, and which I would highly recommend.

This is certainly not a complete list but it's more a sampling of memorable dishes I have experienced and/or posted about over the past year. It 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. This list is not in any order of preference, so all receive equal accolades. For more of my favorite restaurant dishes, you can just search my blog posts for the past year.

Jeera Chicken at Mitho (Winchester)
Mitho is a new restaurant that serves authentic Nepalese and Himalayan cuisine, and it's food is quite compelling. One of my favorite dishes on their menu is the Jeera Chicken. "Jeera" means "cumin seeds" and this dishes includes pan-grilled chicken, with cumin seeds, that is cooked in a typical Nepali way. The crispness of the chicken pieces was compelling, and the spices and seasonings were absolutely delicious, with a pleasing spicy kick. This dish is an appetizer and it would be an excellent snack for cocktails or Sake.

Roast Beef Sandwich at Cusser's Roast Beef & Seafood (Boston)
Beneath the Mooncusser Fish House, and open for lunch during the week, Cusser's Roast Beef serves delicious roast beef sandwiches and seafood. The Roast Beef Sandwich can be ordered in two different styles: North Shore and 80T Style. The 80T Style is served with cheddar, pickled red onions and Thoreau sauce (a type of spicy mayo). I went for the North Shore style, which usually comes with barbecue sauce, mayo, and cheese. The rolls, made daily by pastry chef Katherine Hamilburg, are soft and fresh, with the slight crunch of the seeds atop the roll. Hamilburg's roll was an excellent vehicle for the extremely tender and flavorful rare, roast beef. The barbecue sauce had a pleasant tang to it and didn't overwhelm the sandwich. Each bite was so satisfying and frankly, it is one of the best Roast Beef sandwiches I've eaten anywhere.

Rye Chitarra at Mooncusser Fish House (Boston)
And atop Cusser's the Mooncusser Fish House offers a seafood-centric menu, with a few exceptions, and the seafood is fresh, creatively prepared, and superb. One of my favorite dishes there is the Rye Chitarra, made with uni, celeriac, and mushrooms. Perfectly cooked pasta, briny uni, and umami-rich mushrooms, all combined for a fantastic taste. Such a nice blend of flavors of the soil and sea. This dish cried out for an umami-rich Sake, though they have an excellent wine list. The restaurant recently acquired a full liquor license, and now you can get cocktails there too.

Fried Chicken at BISq (Cambridge)
The Inman Square area has a number of excellent restaurants and BISq is certainly one of the best. They are well known for their Fried Chicken, with Thai Bird Chili Salt, and you receive four ample-sized pieces of boneless fried chicken, with your choice of dipping sauce, Buttermilk Ranch or Chipotle BBQ. I chose the Chipotle BBQ sauce, which had a pleasant tangy and slightly spicy taste. The fried chicken has a very crisp, crunchy and flavorful coating, covering the moist and tender chicken within. I can easily understand why this chicken is so beloved, and it is a very good value as well.

Ajarian Khachapuri at Jana Grill (Watertown)
Only a few local spots make Khachapuri, Georgian cheese bread, and the best I've tasted has been at the Jana Grill. Khachapuri is made in numerous ways and one of the most popular is the Adjarian, where the bread is molded into a boat shape and the middle is topped by a soft-boiled egg or just the yolk. Jana's version is pure comfort food, with a crust that's cooked perfectly to a nice golden brown, with a crisp exterior and a light, fluffy interior. The thick crust surrounding the middle even had cheese inside of it. The cheesy blend in the middle, when mixed with the egg yolk, was salty, cheesy, creamy and rich of umami. Each bite made me want to have another.

Goat Cheese Rangoon at East of Suez (Wolfeboro, NH)
East of Suez, a Pan Asian restaurant, is a delightful culinary destination in New Hampshire with plenty of tasty options. It's also BYOB, which is another reason to dine there. Their Goat Cheese Rangoon are made from local goat cheese, seasoned with fresh herbs, and enveloped in a deep-fried wonton skin with a sweet chili sauce dip. I'm not a fan of Crab Rangoon, with their fake crab meat and cream cheese, but I loved these goat cheese rangoon. Fried perfectly, with a crunchy exterior, the creamy goat cheese was a delight on the palate, enhanced by the sweet chili dip. Why can't more restaurants make something similar rather than the usual crab rangoon?

Pork Milanese at Osteria Posto (Waltham)
Osteria Posto is one of my favorite suburban Italian restaurants, and dishes like this are part of the reason. The Pork Milanese, made with mozzarella and tomatoes, was a killer dish. The plump little tomatoes spray your mouth with hot juices. The pork, pounded thin, was coated with a thin, crispy coating and the pork itself was very tender, covered with plenty of gooey cheese. You almost didn't need a knife to cut it. Overall, though it was an amply-sized piece of pork, the overall dish seemed light and you would definitely eat every piece.

Friptura De Miel at Moldova Restaurant (Newton)
I love lamb and the Moldova Restaurant knows well how to prepare it. Their Friptura De Miel is made from roasted lamb, stewed in a special wine and rosemary sauce, and it was served with polenta, feta cheese and sour cream. The lamb was cooked for over four hours, braised and then roasted in the oven. All that slow cooking made the lamb extremely tender, and you certainly didn't need a knife to cut it. The lamb was superb, with a hint of rosemary, and plenty of juicy, tender meat, lacking that gaminess which turns off some people to lamb. As a lamb lover, this dish impressed me immensely.

Torched Salmon Sashimi at Legal Harborside (Boston)
I haven't yet written about this dining experience but it was too good not to include on this list. The Torched Sashimi is made with Ōra King Tyee Salmon, farmed in New Zealand, which some say is like the Waygu beef of the seafood world. Made with ponzu sauce, a slice of jalapeño, and some soy sauce bubbles, this salmon was so rich and fatty, silky like butter, and well accented by the hint of heat and the umami of the soy. Pure hedonistic gustatory pleasure. Legal Harborside is the only New England restaurant that has any of these unique salmons.

Cinnamon Roll at Katie's Kitchen (Wolfeboro, NH)
Have to end this list with some home-made sweetness, a Cinnamon Roll from a cool, little breakfast spot in New Hampshire. It is everything you want in such a pastry, fresh, soft and full of plenty of rich cinnamon, as well as covered with a mildly sweet glaze. Though it comes with a large pat of butter, you won't need it for this sweet treat. This is one of the best cinnamon rolls that I've eaten at a restaurant. I'd come to Katie's Kitchen just for a couple of these pastries.

What were some of your favorite restaurant dishes of the past year?

Merry Christmas & Happy Holidays To All

Merry Christmas and Happy Holidays to my family, friends, my readers and everyone else!

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. Think of more than just yourself at this time and throughout the year.

Make sure you have a safe holiday as well. Please, please, 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, Uber 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 2020 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!

2019: My Top Five Croatian Dining Experiences

What were my Top Five Croatian Dining Experiences of the past year?

Let me continue the lists of my favorites and top best recommendations of 2019. I've already posted four Favorite Wine lists, and now I want to start on my Food-Related Favorites. In September 2019, I spent ten days traveling through Croatia, experiencing plenty of delicious wine and food. You can find links to my 25+ articles about this trip in All About Croatia.

While in Croatia, I dined at various restaurants and homes, experiencing a diversity of Croatian cuisine, including the fruits of the Adriatic Sea. Some of the restaurants I chose on my own, after doing plenty of research before my trip. Overall, I was impressed with the quality of food in Croatia and it certainly is an excellent culinary destination. There is so much more that I'm certain I missed, but that just means I need to return to taste more this fine country has to offer.

It wasn't easy to select just five dining experiences for this list but I made some hard choices. Please note that this is purely a subjective list, based on my own preferences, and makes no claims about being the "best" of anything. This list is also not in any particular order and each choice is linked to my more detailed prior review.

1) Seafood Extravaganza at Ficovic Restaurant
One afternoon, we stopped in the village of Hodilje, and enjoyed an amazing seafood lunch at the Ficovic Restaurant, right on the water. With wines from Vina Deak, we gorged ourselves on the bounty of the sea, including Fish Pâté, Marinated White Anchovies, Salted Sardines, Marinated Shrimp, Octopus Salad, the famed Ston Oysters, Grilled Oysters, Mussels, Clams, Noah's Ark Shells, Sea Bream, Sole, and Squid. So much absolutely delicious seafood and I made sure none of the shellfish went to waste. A great location, excellent wines, and compelling, fresh seafood. Highly recommended!

2) Home-Made Octopus Peka
The Peka is a domed metal "bell" or lid that that covers a large metal pan, and which can be used to slow cook meat, seafood, vegetables, fruits, and plenty of other ingredients, dependent on your preferences. This is a traditional dish in the Dalmatian region of Croatia, and we enjoyed an Octopus Peka at the home of Ante Bagur. The Octopus was one of the most tender I've even eaten, just melting in my mouth. The rice, potatoes, apples and more were intensely flavorful, having taken in the amazing sauce within the pan. Even though my initial plate was quite large, I still went back for more.

3) Seafood Paradise at Proto Restaurant
In Dubrovnik, the Proto Restaurant is said to be one of the best restaurants in the city, and I'd agree that it was a top notch spot, with superb seafood. Their Ston Oysters were so fresh and pristine, while the Fish Tartare and Snails, Prepared Pelješac-Style, were also fantastic and delicious. The Gambero Rosso Shrimps Tails, accompanied by plump, homemade ravioli with ricotta in a sweet wine sauce, were scrumptious. The wines were killer, some of the best wines I tasted while in Croatia. Highly recommended!

4) Agava Restaurant, A Zagreb Treasure
I selected this restaurant based on my own research and it turned out to be wonderful, both its cuisine and wines. It's seafood was fresh, such as the silky Wild Fish (Sea Bass) Tartare and the St. Jacque's Shell, extremely tender scallops. Each dish was perfectly composed, with a nice balance of textures and flavors. The Pasta "Fuži" with Black Truffles, a traditional Istrian dish, was superb, with rich, earthy truffles and light pasta tubes in a delightfully creamy sauce. The wines I selected to accompany the dinner were excellent as well, helping to showcase the diversity of Croatian wines. Highly recommended!

5) Frogs & Eels at Volarević Winery
At the Volarević Winery, we first enjoyed an excellent wine tasting and then were hosted to a traditional lunch of the region, including frog legs and eels. There was a plate of Sautéed Frog Legs as well as Fried & Breaded Frog Legs, each with tender and flavorful meat. The centerpiece of the lunch was Brudet, a traditional Croatian, tomato-based seafood stew. It is commonly made with tomatoes, olive oil, onions, garlic, parsley, salt, and pepper. In the Neretva Valley region, eels and frog legs are very common, and that is what we were served, atop polenta. A rich and hearty stew, the meaty eel was a nice addition to the lighter meat of the frog legs. It was spiced well, with rich garlic notes, and was an excellent pairing with Plavac Mali.

If you've dined in Croatia, what were some of your most memorable dining experiences?

2019: My Favorite Croatian Wines

What were my favorite Croatian wines this year?

Welcome to my final Favorite Wines List, all about the wines of the Republic of Croatia. Earlier this week, I posted three other Favorite lists, including my Top Ten Wines Under $20, Top Ten Wines Over $20 But Under $50, and Top Wines Over $50. In September 2019, I spent ten days traveling through Croatia, experiencing plenty of delicious wine and food. You can find links to my 25 articles about this trip in All About Croatia.

During that period, I tasted approximately 150 Croatian wines, so I want to highlight 15 of those wines here, the top 10% of what I sampled. Like the prior lists, this list includes wines that not only I thoroughly enjoyed, but which I also found to be particularly compelling for various reasons. They might be especially delicious, something more unique, excellent values for the price or memorable for other reasons. They all stand out, for some particular reason, above the other wines I sampled while in Croatia.

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. A number of these wines may not yet be available in your local area, but in the U.S., Croatian Premium Wine Imports is importing several of these wines. Those wines are available in Massachusetts, and also can be shipped to numerous states across the country. They will also be importing additional Croatian wines in 2020.

1) 2018 Dvanajščak Kozol Pušipel
The Agava Restaurant in Zagreb has an excellent wine list, as well as delicious food. This was one of the four wines I drank with my meal. Pušipel is the Croatian term for the Furmint grape, which is native to Hungary and commonly used to crate the famous Tokaji dessert wine. I enjoyed this dry, fresh and fruity wine, which had excellent crisp acidity. There were bright lemon and green apples flavors, with a backbone of minerality, and this does very well with seafood.

2) 2017 Vina Deak Ćaća Moj Pošip
During a superb seafood lunch, which included great shellfish, from Ston Oysters to Mussels, this wine was a perfect pairing. Made from the indigenous Pošip grape, it was aged for about six months on the lees in stainless steel, saw no oak, and had a 14.3% ABV. With a bright golden color, it possessed an appealing nose of citrus with subtle floral notes. And on the palate, it was crisp and dry, fresh and creamy, with delicious flavors of citrus and hints of floral honey, and a subtler herbal note. It was tasty on its own, an elegant and well-balanced summery wine, but it also shined with the seafood we enjoyed.

3) 2017 Volarević Rosé Premium
Made from 100% Plavac Mali, an indigenous grape, and with a 13.5% ABV, the wine is made from only free run juice. In addition, the final period of fermentation occurs in oak barrels, and later it ages for 3-4 months in stainless steel. This was a more complex and intriguing wine, which was crisp and dry, with more subtle red fruit flavors (especially strawberry and cherry), as well as a touch of herbs and floral elements. This was the type of Rosé that I would drink year round, savoring each sip, and it was also very food friendly.

4) 2013 Volarević "Gold Edition" Plavac Mali
Made from 100% Plavac Mali, and at a 15.5% ABV, this wine had a little age on it though it still retained a certain freshness to it. The newer vintages are big, bold wine, with strong tannins, but this wine had mellowed some, become more elegant and silky. A complex melange of flavors, including ripe plum, blackberry, a bit of blueberry, black pepper, leather, chocolate, subtle dark spice and a hint of herbs, especially on the finish. Complex, well balanced and superb, just a true pleasure to slowly sip and enjoy.

5) Tris Limited Edition Sparkling Wine
Lunch at the Proto Restaurant in Dubrovnik also offered a number of compelling and unique. wines. This Sparkling wine is made from three indigenous grapes, Pošip, Rukatac and Cetinka. I very much enjoyed this wine, finding it to be crisp and dry, with plenty of tiny bubbles, and delicious and complex flavors, primarily of green apple, pear, and a hint of brioche. Such a refreshing wine, with a pleasing finish, and an indication that Croatians can make excellent sparkling wine.

6) 2017 Crvik Blasius Malvasia Dubrovacka
Also from the Proto Restaurant, this was an amber wine, produced by a small, family-run winery with roots back to 1897. The Malvasija Dubrovačka grape has existed since the time of the ancient Greeks and it's seeing a revitalization in recent years. Fermented with natural yeasts, this wine was macerated on the lees for about six months. It was complex and intriguing, with a fascinating melange of flavors, including peach, almonds, orange peel, floral notes, and a subtle mineral aspect. Excellent acidity, well-integrated tannins, and a lengthy finish. There is so much going on in each sip, and you could easily sit and savor a glass for hours, reveling in what can be found with each taste.

7) 2017 Heritage,
And one more wine from Proto Restaurant, it was created by Igor Radovanovic, blending two indigenous varieties, Grk and Pošip, from a 50 year-old vineyard. The grapes were macerated on the skins, and then aged on the lees in oak barrique. It was alluringly aromatic, with a palate that was dry, crisp and fresh with intense herbal flavors and subtle citrus and stone fruit tastes. Another complex wine that only surprises you with each sip, bringing something new to you with each taste.

8) 2016 Rizman Tribidag
This wine is produced mainly primarily from Tribidag, an indigenous grape which you might know better as Zinfandel or Primitivo, with a small addition of Tempranillo. The wine spends about a year in oak, with less new oak than the Plavac Mali. At only 13.5% ABV, this is still a powerful wine, though the tannins are still very manageable. There are more plum and black cherry flavors, with notes of black pepper, and the melange is complex and compelling. The wine is well balanced, with a lingering and pleasing finish. You'll need a hearty dish to accompany this bold and delicious wine. It would be fascinating to taste test this next to a few California Zinfandels.

9) 2015 Rizman Primus
Made from Plavac Mali, with a tiny bit of Tempranillo, they select the best plots for the grapes in this wine. The wine was aged for about 12 months in American and French oak, including some new oak, and then another 6 months in the bottle. With a 13.5% ABV, this wine is bright and crisp, with a delicious blend of red and black fruits, a spicy backbone, and well-integrated tannins. A lengthy and satisfying finish, plenty of complexity, and this wine would pair well with steak or other hearty dishes.

10) 2014 Korak Rosé Nature
Croatia is making some compelling Sparkling wines, including this Rosé. Made from 100% Pinot Noir, it was aged on the lees for 3 years, and has no dosage. I loved this sparkling Rosé, from its delightful nose of bright red fruit to its complex, dry and intriguing taste. The fruit is dominant, from strawberry to cherry, with a hint of citrus, and there is an underlying minerality as well. Tiny bubbles, and a lingering, pleasing finish. A hedonistic pleasure.

11) 2018 Cossetto Prima Luce
From a family winery, located in the Istria region, this wine is produced from 100% Malvazija Istarska, an indigenous grape that is the second most planted white grape in Croatia. With a 13% ABV, this was a fascinating, complex and delicious wine, with plenty of acidity and intriguing herbal flavors. There were bright, though more subtle, citrus notes, an extremely lengthy finish, and a touch of spice. Its unique and appealing taste made it a stand out.

12) Ahearne Wild Skins
A blend of three indigenous grapes Kuč, Bogdanuša, and Pošip, only ambient yeast was used, and there was extended skin contact. This was a "wow" wine, an impressive and complex wine which has ended up as one of my most favorite wines during my entire time in Croatia. Its intriguing melange of flavors included notes of candied orange, honey, apricot, and a savory herbal element. This is something to slowly savor, to enjoy each fascinating taste and all that can be found within it. Each sip brings something different to your palate. Superb!

13) 2018 Bura Rukatac
Made from 100% Rukatac, a grape known as Marastina on Pelješac, this wine was made in a more traditional manner, fermented with wild yeasts and spending four days on the skins. At 12% ABV, this wine had an alluring nose of savory aromas, and on the palate it was wonderfully complex and intriguing. Herbs and spaces, briny notes, a taste of apples and dried fruit, and even some subtle mineral notes. So much going on in this wine and most of us seemed enamored with this wine.

14) 2015 Benmosche Family Dingač
Made from 100% Plavac Mali, and with a 15% ABV, this a big, bold wine, yet not overpowering. It has deep flavors of black fruit, with notes of raisins and black pepper, hints of herbs and a subtle earthiness. Such a compelling complex melange of flavors. A lingering finish, good acidity, and absolutely delicious.

15) 2018 Grgić Pošip 
Produced from 100% Pošip, from grapes on the island of Korčula, about 30% of the wine was aged in used French oak for 3-6 months, and then blended back with the wine in the stainless steel. With a 13% ABV, this was quite a complex Pošip, with a rich and creamy body, and a fascinating melange of flavors, including lemon, pineapple, and green apple, along with a touch of salinity, a backbone of minerality and plenty of crisp acidity. A well balanced wine with a lengthy and pleasing finish. This is a white wine with aging potential, and it would pair well with seafood to light chicken dishes.

If you have some of your own recommendations for Croatian wines, please add them to the comments.

2019: Top Wines Over $50

What were some of my favorite wines of the past year?

Welcome to my third Top Wines List. I've already posted my Top Ten Wines Under $20 and Top Ten Wines Over $20 (But Under $50). It is now time for my Top Wines Over $50. This isn't a Top Ten list as there aren't always sufficient wines at this price point that I've tasted and deemed worthy for inclusion. Like the prior lists, this list includes wines that not only I enjoyed, 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) 2014 Shirvington Cabernet Sauvignon ($58.99)
Made from 100% Cabernet Sauvignon, and with a 13% ABV, this Australian wine was compelling. With a dark red, almost plummy color, the wine had an appealing nose of red fruits with subtle spice notes. On the palate, there was an initial taste of bright red fruits, cherry and raspberry, and on the finish it transformed so there were more black fruit, plum and black cherry, flavors. Throughout the complex palate, there were subtle spice notes, restrained tannins, and a hint of sweetness. It was a more elegant wine, with a lengthy, satisfying finish, and it was a delightful companion to steak.

2) 2014 Podere Il Carnasciale Caberlot (about $275/magnum)
This unique wine is made from Caberlot, a natural crossing of Cabernet Franc and Merlot, using only their best and oldest grapes. The wine is unfiltered, has a 13.5% ABV, and is bottled only in magnum. It was a more complex wine, with silky tannins, vibrant plum and black raspberry flavors, and a spicy backbone. Each sip delivered an intriguing taste, which tantalized the palate with a harmonious melange of flavors. The lengthy finish was satisfying and the acidity was spot-on. It would benefit from food pairing, maybe wild boar or lamb.

3) 2017 Antiquum Passiflora Pinot Noir ($58)
This Oregon Pinot Noir, using high altitude grapes, is a superb wine, fresh and vibrant. It also possesses a light red color, an alluring aroma, and a complex melange of flavors, including plum, black cherry, and almost tropical fruit notes. There are also earthy notes, accompanied by chocolate and dark spices, with a very lengthy finish you didn't want to end. Some a compelling Pinot.

4) 2016 Troon Vineyard Cuvée Pyrénées ($65)
Also from Oregon, this wine is a blend of 62% Tannat & 38% Malbec, has a 13.5% ABV, and is produced with native yeast, no new oak, and spends some time in concrete. This was a fascinating and impressive wine, with a rich, almost purplish color, and a nose of black fruits and spice. On the palate, there is plenty of intriguing complexity, each sip delivering something different to your palate. Ripe plum, black raspberry, hints of cherry, chocolate, dark spices, rich acidity, and more. The tannins are well integrated and the finish is lengthy and satisfying. A well-balanced wine, it brings hedonistic pleasure to your palate, and would be a great accompaniment to steak, wild boar, or other hearty dishes.

5) NV Krug Rosé (about $300)
This Rosé is a blend of 51% Pinot Noir, 17% Chardonnay, and 32% Pinot Meunier. The blend also contains 22 wines, 5 vintages (2005-2010), 47% Reserve wines, and 9% macerated Pinot Noir. Elegant, complex, and subtle, it seduces your palate with its compelling melange of flavors, from red fruits to citrus. It is delicate and fresh, with crisp acidity and pure deliciousness. Each sip tantalizes and satisfies, and will make you yearn for another sip. While it might not possess the depth of the other two Champagnes, it still pleases on many levels. This is a Champagne of romance, a bottle to share with your significant other for celebrations, or simply to make any night even more special.

6) 2016 Halter Ranch Ancestor ($80)
A Bordeaux style blend, from Paso Robles, California, this wine, at 14.6% ABV, is composed of 70% Cabernet Sauvignon, 19% Petite Verdot, and 11% Malbec. The aromas of this wine were compelling, alluring notes of black fruits and dark spices, which meshed so well together, almost like the smell of a freshly baked fruit pie. On the palate, the wine was powerful yet elegant, with well-integrated tannins and a silky mouthfeel. It possessed a complex melange of flavors, with rich blackberry, black cherry and blueberry, mixed with dark spices, vanilla, and some mineral notes. It was rich and delicious, a hedonistic wine which is sure to please. You don't want its lingering finish to ever end. Paired with a juicy steak, this is a fantastic pairing, and it certainly would do well with many hearty dishes.

Summary

This year, there were five countries and regions on this list, with only Oregon occupying two spots, the others being Australia, California, France, and Italy. Of these six wines, they also consist of one Sparkling Wine and 5 Red Wines. Not all expensive wines are worth their high price but these 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.