Sipping Shizuoka Sake

Come for the green tea and stay for the sake.

Recently, I attended a green tea seminar at the Itadaki restaurant in Boston, which was put on by some very nice people from the Shizuoka Prefecture, located about 110 miles southwest of Tokyo. The region was located on the Tokaido, the most important road during the Edo period (1603 to 1868), which joined Tokyo to Kyoto. One of the most well known and treasured landmarks in Shizuoka is famed Mount Fuji.  Probably the most famous product of this prefecture is green tea (of which I will discuss more in an upcoming post) though they also produce sake.

After the tea seminar, I grabbed a bite to eat and then returned to the restaurant as they were going to hold a sake tasting later. I had the opportunity to taste six Shizuoka sakes, which are probably not currently available in Massachusetts, and maybe not even anywhere else in the U.S.

Sake had never been a huge product in Shizuoka though the last 30 years have seen some significant changes and improvements to their sake industry. Much of the credit goes to Denbei Kawamura, who worked for the government, and can be considered the Father of the modern sake industry in Shizuoka. Not only did he work with the sake breweries to improve the quality of their products, but he also created Shizuoka HD-1, a special sake yeast which elevated the overall quality of their sake. The region currently has about 28-35 sake breweries and most of them are relatively small operations.

In 1998, the government of Shizuoka decided they needed to grow more of their own sake rice, so they began a study on creating a different form of Yamada Nishiki, considered the greatest of all sake rices. Their research led to the development of Homare Fuji, a sake rice with shorter and sturdier stalks, giving it better protection from harsh weather, and its rice kernels also contain less proteins. Approximately 31 farmers now grow Homare Fuji, and at least 20 Shizuoka breweries now use this rice in at least some of their sake. There is even a special label (pictured above), which resembles Mount Fuji, and which can be added to the neck of certain sake bottles that meet the standards for the use of Homare Fuji. Though all six of the sakes I tasted used Homare Fuji rice, one lacked the bottle neck label, though I am unsure why.

In general, Shizuoka sake is said to be generally low in acidity, light and easy drinking. It probably would be an excellent sake of which to introduce a newcomer to sake, who might be turned off by some of the strong flavors of some sakes. One of the most famous brands from Shizuoka is the Wakatake Onikoroshi "Demon Slayer," produced by the Oomuraya Brewery. I certainly loved their sakes, both the Junmai Ginjo and Junmai Daiginjos, and they are especially good value sakes.

As the six sakes I tasted do not appear available in the U.S., there appears to be little information available on them in English except for one blog, Shizuoka Sake: The Cream of Japan. This sake blog concentrates on the sakes of the Shizuoka region and has some pertinent information on all of these sakes. Thus, for each of the six sakes, I will be linking them to the blog post which describes the sake and/or brewery, where you can find additional information.

Of these six sakes, I enjoyed them all, and each presented its own unique flavor profile, though all use the same rice. They all were either Junmai or Junmai Ginjo, and they certainly were easy drinking, a style that even newcomers to sake would embrace and established sake lovers would savor.

Senju Homarefuji Junmai Ginjo
This was my favorite of the six because of its complexity, smoothness and appealing taste. It had a bit of a floral nose with hints of fruit but on the palate the fruit was more prominent, plenty of melon, green apple and hints of citrus. It was soft, mellow and elegant with some intriguing nutty notes, especially on the finish. This is a bottle I could just sit and drink in its entirety, savoring each delightful sip.

Hatsukame Okabemaru Junmai 
This is a richer and more full bodied sake than the Senju, which you would expect as it is not labeled as a Ginjo. Interestingly though, the rice has been polished down to 55%, which makes it technically qualify as a ginjo though the producer chose not to label it as such. It possess ripe melon, pear and mild pineapple flavors, and also is smooth and easy drinking. It seems less complex than the Senju as well.

Oomuraya Takenokaze Junami Ginjo
From the producer of Wakatake Onikoroshi, this sake has much of the appeal of the Onikoroshi, a smooth and supple sake. The fruit flavors are a bit restrained allowing intriguing herbal notes to take more of the center stage. Its complexity is compelling and I would highly recommend it.

Kunpai Homarefuji Tokubetsu Junmai 
As some people would say, this sake is "as easy to drink as water." It is silky smooth and mild with very subtle fruit and steamed rice flavors. Very elegant and restrained. Its apparent simplicity does conceal its greater depths.

Sanwa Garyubai Junmai Ginjo 
This is another sake where the herbal notes play a strong role in the taste, complementing the pear and melon fruit flavors. Though smooth and elegant, there is a bitter tinge to the finish, though not an unpleasant taste. This would be an intriguing sake to pair with food.

Doi Kaiun Hana No Ka Junmai Ginjo
This was an unusual sake, and apparently is made in a style that was previously produced 100 years ago and which was only recently resurrected. If I tasted this blind, I might think it was a wine as it presented with a strong red berry taste, and was almost sweet. It was very different from the other five sakes but as I don't know much about the style it is trying to replicate I cannot comment more. The trouble with not being able to read kanji.

If you get the chance to try some sake from the Shizuoka prefecture, I recommend that you taste them, and I bet you won't be disappointed.

2011: Favorite Restaurants

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

I have already posted several of my Favorites' lists and and 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 matters I have experienced and/or posted about over the past year. Some of the winners are the same as last year, and if so, I will provide a link to last year's list where you can read the details of that restaurant. Restaurants which are consistently good certainly deserve recognition, and I have tried to place their returning winners at the bottom of this post.

This year, I have also added a special new category, Overall Favorite Restaurant. This will highlight one place which has most impressed me over the past year, a consistent performer which has maintained a superior quality in all aspects. This restaurant receives my highest recommendation though all of the favorites in this post are also very worthy, deserving of my strong recommendation. In addition, you will find more Favorites from outside Massachusetts as I traveled a good deal this past year. I hope you enjoy all of these recommendations.

Overall Favorite Restaurant: Congratulations and kudos to Bergamot, an innovative and impressive restaurant in Somerville. Their food is superb, and the chef often combines what may seem to be disparate ingredients and creates delectable and harmonious dishes. From a phenomenal Pork Belly Ravioli, to an incredible Roast Chicken, the ever changing menu always has plenty of compelling dishes. They also have a killer wine list, with plenty of interesting choices, as well as an excellent cocktail program. Service is always professional and attentive, and the entire staff works well as a single unit. I have written a few times about Bergamot, including here, here and here. Every time I have dined here has been an excellent and delectable experience. It receives my highest recommendation and I urge all my readers to dine here.

Favorite Suburban Restaurant: The winner is AKA Bistro, which won last year for Favorite New Suburban Restaurant. This is another restaurant which is very consistent, offering excellent French and Japanese cuisine, very good service, and an interesting wine and sake list. From the savory, home made Miso Soup to the addictive Mussels, both cuisines please the palate. Though they are located only a few minutes off Rt.128, they still seem a hidden treasure and you should make the effort to dine there. The Runner-Up in this category is 51 Lincoln in Newton, which has an eclectic menu of cuisines, including Italian, Latin, French, Thai, Cambodian and more. The food is usually local, artisanal and quite delicious. I need to eat there again very soon.

Favorite Suburban Italian Restaurant: Italian restaurants are ubiquitous in the suburbs, but too many of them are simply average. But you can find an excellent Italian spot in Woburn, Tre Monte. They offer reasonably priced and hearty portions of tasty Italian staples and their own specialties. In addition, their Bolognese is killer, and I am very picky as to my Bolognese sauce. They also deserve kudos for their Arancini, a great blend of a crisp and crunchy exterior concealing lots of gooey cheese.

Favorite North Shore Restaurant: This winner also has a killer Bolognese and Arancini, making it a worthy choice for dinner. 62 Restaurant & Wine Bar in Salem is gaining lots of recognition for its cuisine and the kudos are well deserved. Plus, they are bold enough to have an all Italian wine list, including plenty of interesting choices.This is another restaurant I need to dine at again very soon.

Favorite Unique Ethnic Restaurant: Sometimes delicious food can be found in the most unlikely places. Moby Dick, located on Huntington Avenue, looks very unassuming, the kind of place you might walk by and never give a chance. But their food will surprise and impress you, from their moist and tender kabobs to their intriguing rice dishes. Very reasonably priced, portions are good and there are plenty of options, including organic and vegetarian. Don't pass this place by!

Favorite Pizza Chain: Many pizza chains offer, at best, only an average pizza and it is often better to find an independent pizza shop. But, Naked Pizza is one of the exceptions, offering a tasty pizza, which is also healthier for you. The pizzas are generally reasonably priced, though I have a small issue with how they price their additional ingredients. They are mainly a delivery and take-out shop and make a great option rather than places like Dominoes. They only have two locations currently, Brookline and Brighton, but are looking to expand and hopefully they will venture out to the suburbs at some point.

Favorite New Hampshire Restaurant: I don't dine enough in New Hampshire and that should change as there are a number of worthy spots throughout the state. This year, I was most impressed with Lobster Q, located in Hampstead, which offers seafood and barbecue. Their clam chowder was superb, the fried clams quite a delight and the ribs were compelling. Much of their food is made from scratch, including their barbecue sauces, and the quality elevates this place above many similar places. So if you are in southern New Hampshire, why not make a stop here for lunch or dinner.

Favorite Newport Restaurant: You probably would not expect to find creative Mexican cuisine in Newport, Rhode Island but it exists and it is excellent. Perro Salado, Spanish for "salty dog," does not offer traditional Mexican cuisine but rather Mexican-inspired dishes, and they are making some amazing food from their Grilled Romaine Caesar Salad to the mouth watering Sticky Pork Ribs. They have plenty of different tequilas, including an extensive list of cocktails such as margaritas.

Favorite Syracuse Restaurant: When seeking restaurant recommendations for Syracuse, New York, nearly everyone mentioned Dinosaur Bar-B-Que. They were largely correct and I will add my recommendation as well. Forget the wine list, this is a place for beer, hard cider and cocktails. For food, go for items like the Catfish Strips, Cornbread and BBQ Pork Ribs. A casual place, service is very good and the prices are reasonable.

Favorite New York City Bakery: NYC has so many excellent bakeries and restaurants, but I do have to give kudos to some of my newest finds. Momofuku Milk Bar, part of David Changs's culinary empire, is innovative and creative, with plenty of absolutely tasty baked goods, both sweet and savory. From Cornflake cookies to Cornbread with cortija cheese & jalapenos, their products really impressed. Please check them out!

Favorite New York City Lunch: David Chang deserves much praise, and the Momofuku Ssäm Bar, located across the street from the Milk Bar, is the place to go for lunch. You must have their Rotisserie Duck, which offers simply one of the best pieces of duck I have ever had, tender, moist and flavorful. This duck has remained locked in my memory and on my next trip to NYC, I will definitely return here. Their Steamed Pork Buns impressed as well, and I don't think any of the dishes will disappoint. Rush to eat here!  

Favorite Charlottesville Restaurants: While at the Wine Blogger's Conference, I found time to explore a number of restaurants in Charlottesville, Virginia, and I lucked out, finding several worthy places. I compiled a single post, describing the good places that I found, from excellent country fried steak at The Nook to delicious sushi at Ten.

Favorite Portland, Oregon Restaurant: This is a tie between two restaurants, Pok Pok and Ping, owned by the same chef, Andy Ricker. From the addictive Ike's Vietnamese Fish Sauce Wings to the mighty Kha Muu Thawt, Chef Ricker is creating some superb Asian cuisine. The restaurants are casual spots, a great place to hang out with friends, drink and enjoy tasty food. I will be sure to return there when I go back to Portland next summer.

Favorite Underappreciated Restaurant: For the second year, the winner is T.W. Food in Cambridge. Though its location is off the beaten path, it is well worth the effort to dine here. It is an intimate spot with superb food and wine, killer special events and very reasonably priced for the quality you will find. Make a resolution to dine here in 2012.

Favorite Brunch, Traditional Fare: For a second year, the winner is AKA Bistro in Lincoln.

Brunch, Traditional Fare-Honorable Mention: For a second year, my choice is Tupelo in Inman Square.

Favorite Brunch, Non-Traditional Fare: For the third year in a row, the winner is Myers & Chang in the South End.

Favorite Donuts: For a second year, the winner is Donut City in Lynn.

Favorite Japanese Restaurant: For a second year, the winner is Oishii in the South End.

Favorite Chinatown Restaurant: For a second year, the winner is Gourmet Dumpling House.

Favorite Asian Buffet: For a third year, the winner is Taipei Tokyo Cafe in Woburn.

Favorite North End Restaurant, High End: For a second year, the winnner is Prezza, due to dinners like  this one, with Rabbit Parmigiano.

Favorite North End Restaurant, Moderate: For a second year, the winner is Nebo.

Favorite North End Restaurant, Fusion: For a second year, the winner is Taranta.

Favorite Italian Restaurant Outside the North End: For a second year, the winner is Coppa.

Favorite Italian Restaurant, Somerville: For a second year, the winner is Pizzeria Posto.

Favorite Suburban Steak House: For a second year, the winner is Beacon Grille in Woburn. 

Favorite Fried Seafood: For the second year, the winner is the Clam Box in Ipswich.

What were some of your favorite restaurants this year?

Thursday Sips & Nibbles

I am back again with a new edition of Thursday Sips & Nibbles, my regular column where I briefly highlight some interesting wine and food items that I have encountered recently.
**********************************************************
1)  To welcome the New Year, Executive Chef Anthony Caturano of Prezza will dish out specials sure to get 2012 rolling on a high note. The specials are available on Saturday, December 31, from 5pm – 11pm (restaurant open until 2am). Call 617-227-1577 for reservations.

Foie Gras ($15)
Cranberry lentils and celery root puree with toasted bread
Baked Oysters ($16)
Stuffed with mascarpone, radicchio and scallions
Nantucket Scallop Crudo ($18)
Fennel, chili and Meyer lemon
Veal Agnolotti ($15; $28)
Brown butter, sage and truffle
Rotisserie Bone-in Ribeye (for two: $80)
Twice baked potato stuffed with lobster

2)  The Beacon Hill Hotel & Bistro will be hosting a special New Year’s Eve Dinner, on Saturday, December 31, from 5:30pm-11pm, featuring the culinary styling of Executive Chef Richmond Edes. Early birds can finish dinner and enjoy live music performances while taking in the beautiful ice sculptures displayed in Boston Common, located just steps from the restaurant. Or, guests can ring in the New Year by dining later in the evening when the mood begins to levitate and the champagne starts flowing.

The cost is $77 per person and includes a Prosecco toast. Optional three course wine pairing for an additional $29. Book early for this very special evening by calling 617-723-7575.

New Year’s Eve Prix-Fixe Menu

Amuse Bouche
Woodbury Wellfleet Oyster, Oyster Gelée, Caviar
Nino Franco "Rustico" Prosecco di Valdobbiadene Toast
Appetizers
Maine Lobster Bisque (Lobster Knuckle, almond, Foie Gras Emulsion)
Butter Lettuce Salad (Winter Citrus, Hearts of Palm, Black truffle Vinaigrette)
Nantucket Bay Scallop Ceviche (Persimmon, Lemon, Celery)
Vermont Quail en Farcie (Yellow eye beans, Black Kale)
Seared Red Snapper (Black Trumpet Mushrooms, Herb Coulis, Celeriac)
Supplement Course for Two For An Additional $20.00
Torchon of Foie Gras de Canard (Crabapple Jelly, Grains of Paradise, Rum Raisin Brioche)
Main Courses
Wild Striped Bass (Pickled Clam and Faro Salad, Fennel, Beurre Rouge)
Butter Poached Maine Lobster (Miatake Mushrooms, Parsnip, Lemon, Chili’s)
Roasted Sirloin (Bone Marrow, Root vegetables, Potato Mousseline)
Heritage Pork Roulade (Petite Brussels Sprouts, Moroccan Spiced Pumpkin)
Long Island Duck Breast (Heirloom Apple, Parsnip, Frissée, Prune Jus)
Potato Gnocchi (Braised Greens, Beets, Tallegio, Black Truffle)
Desserts or Cheese
Lemon Semifreddo, White chocolate, gingerbread
Warm Chocolate Pudding, Caramel, Banana Ice Cream
Bay Leaf Flan, Mint syrup, candied Citrus
Selections of Local & Imported Cheese

3)  This holiday season, Culinary Director Lydia Shire and Executive Chef Mario Capone will be dishing out festive specials to celebrate Christmas Eve and New Year’s Eve at Towne Stove and Spirits in Boston’s Back Bay.

On Christmas Eve, Shire and Capone will team up to touch upon “The Feast of the Seven Fishes” tradition by serving up two specialty appetizers: Octopus Carpaccio (with hot cherry pepper oil, saffron aioli and crushed potato - $18); and, Baccala Fritters (with sundried tomato pesto and crispy capers - $15).

To ring in First Night in the Back Bay, the culinary duo will serve up a special entrée: Pan Roasted Dover Sole (with king crab, black trumpet mushrooms and citrus hollandaise - $55).

WHEN: Specials available on December 24th & December 31st during dinner service from 5:30pm – 11:00pm

4)  If you don't want to venture into Boston for New Year's Eve, then consider going to the suburbs, to AKA Bistro in Lincoln. They are offering a 4-course prix fixe, for $72 per person, and will have the Jazz duo of Mark Kross and Dan Weiner perform all night

Menu:
--Toro Tartare with Fromage Blanc Sorbet, caviar & nori croquant
--Pheasant Gallantine with toasted oak infusion, spiced pumpkin bread
--Poached Halibut with Sunshoke Soubisse, crispy quinoa & micro bok choy
OR
--Roast Calotte of Beef with sauce Perigueux, honshimeji mushrooms, pomme fondant and baby Brussel sprouts
--Peppermint Marshmallow Lollipop with hot chocolate
--Frangipane Biscuit with blood orange, passionfruit, pignoli and cassis

** Add $31 for wine pairings with each course.
*** A six course prix fixe with oysters, truffles, scallops and foie gras is also available for $98

2004 Aubry Le Nombre D'Or Millesime Premier Cru

It is nearly a secret, a bit of information which much of the Champagne literature chooses to ignore or hide. Ask the average wine lover and they probably won't know about it. Though it may not be of major significance, it is still an intriguing fact and provides an element of uniqueness to the Champagne region. There is probably no other sparkling wine anywhere in the world which can make the same claim.

It is commonly known that Champagne may be made from Pinot Noir, Chardonnay and Pinot Meunier. But, much fewer people are aware that four other grapes are permitted as well, including Arbanne, Petit Meslier, Pinot Blanc and Pinot Gris, though those grapes constitute less than 0.3% of all plantings. Arbanne? Petit Meslier? Many people probably never even heard of these grapes, let alone knew that they were permitted in Champagne.

Because of their limited availability, very few producers use these additional four grapes and one of them is Domaine Aubry. With roots extending back to 1790, the Aubry estate and one of their vineyards is located in the village of Jouy-les-Reims, while they also own vineyards in Coulommes-la-Montagne, Pargny-les-Reims, and Villedommange. It is a small Grower's winery, producing only about 12,000 cases annually. One and a half hectares are devoted to the four uncommon Champagne grapes, and they produce two different cuvees using these grapes.

I purchased one of these cuvees, the 2004 Aubry Le Nombre D'Or Millesime Premier Cru Jouy, Campaniae Veteres Vites (about $50). The phrase "campaniae veteres vites" means “the old vines of the countryside.” This cuvee is a blend of all seven permitted grapes so it is a very unique cuvee. Most importantly, it is a compelling wine, with delicious flavors and plenty of character and complexity. The melange of flavors I discerned included orange, honey, peach, lemon, and mild herbal notes, minerality and floral accents. It is elegant and intriguing, a Champagne to slowly savor and enjoy rather than guzzling your flute. Like many other Grower's Champagnes, I think this wine is an excellent value for the price, which should easily compete with House Champagnes at twice the price or more.

Go beyond the ordinary and seek our Grower's Champagne.  And when you do, consider the winery Aubry, which is keeping alive some rare Champagne grapes.

2011: Favorite Wine, Spirit & Drink Related Items

What were some of my favorite wine, spirit and drink-related items of the past year?

Let me continue the lists of my best recommendations and favorites of the past year, 2011. I have already posted my Top Ten Wines Under $15, Top Ten Wines Over $15 and Top Wines Over $50 lists. This post will now concentrate on some of my Favorite Wine, Spirit and 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. Some of the winners are the same as last year, and if so, I will provide a link to last year's list where you can read the details of that place or item. Consistency certainly deserves recognition. For more wine, spirit and drink related items, you can just search my blog posts for the past year.

Favorite Discount Wine Stores: With our continued difficult economic times, price is very important so many people want bargains. For wine, there are several excellent options, stores which provide not only good prices, but also an interesting selection as well as good service. I want to highlight three such stores which do an especially good job: Bin Ends in Braintree, Wine Connextion in North Andover and the Wine Cellar of Stoneham. I have highlighted these stores before and they have remained consistent, offering excellent bargain wines and you won't go wrong checking any of them out.

Favorite New Boutique Wine Store: Though it is actually not a newly opened store, it is new to me and I was very impressed with Winestone in Chestnut Hill. Owner Patrick Dubsky has created a haven for wine lover's with an intriguing selection of wines, good prices and helpful service. There is a PG-13 section, where you will find value wines under $13. There are also sections devoted to importers, showcasing the amazing wines some excellent importers, such as Adonna Imports, are bringing into Massachusetts. If you are near the Route 9 area, you must make a stop here to check out this store.

Favorite New Boston Wine Store: This winner of this category is actually a new store, which just celebrated its one anniversary. Bacco's Wine & Cheese, located near the Park Plaza, has a good selection and their prices have not been inflated merely because it is a Boston location. Plus, they have a cheese counter and serve sandwiches and other delicious foods as well. Kind of one-stop shopping for a tasty evening. Plus, they carry Sake which always endears a store in my heart.

Favorite Wine Shop, South of Boston: You might not realize that there is a fair number of wine and liquor stores in the Foxboro/Mansfield area but one boutique shop stands out to me, The Reserve Bin in Foxboro. Run by the the perky and passionate Kristin Braga, this is another wine lover's haven, with a diverse selection, including a large local wine showcase. You would be hard pressed to find another wine store that carries as many different local wines. They also carry sake, sherry and boxed wines, in addition to craft beers and cigars. Go visit the self-described "vegetarian ninja."

Favorite Suburban Wine Store: Once again, the Lower Falls Wine Company remains my favorite suburban wine store, due to its diverse selection, good prices, excellent service and superb tasting events. Highly recommended!

Honorable Mention Suburban Wine Stores: I want to give some kudos to a few other suburban wine stores which deserve recognition for their consistently good work. These include the Beacon Hill Wine & Gourmet in Melrose, Vintages: Adventures in Wine in Belmont, the Spirited Gourmet in Belmont, and Wine-Sense in Andover.

Favorite North End Wine Store: For the third year in a row, the Wine Bottega is the winner. Consistency once again trumps.

Favorite Newport Wine Store: While visiting Newport, Rhode Island, you should stop by Bellevue Avenue and check out the Newport Wine Cellar. It carries artisan wines, craft beers and spirits and I found many fascinating selections there. This summer, they had a large selection of Rosé wines which impressed me. Price points range from under $10 to high-end and pricey European classics. Plus, next door, the owner also has a gourmet food and cheese shop, so you can find everything you need to fill your cravings.

Impressive New York City Wine Store: New York City has plenty of excellent wine stores and I wanted to highlight one independent store that was new to me and which I found particularly compelling. Ambassador Wine & Spirits has two floors of wine, including plenty of Grower's Champagne, Burgundy, older Ports & Sherries, and much more. In addition, they have a large and diverse selection of Sake and Shochu. You could easily while away the hours perusing the shelves and finding many intriguing bottles. It is a store that I will return to on any future NYC trip and which I recommend to anyone else visiting the city too.

Favorite Wine Dinner: In New York City, I got the chance to dine at the famed Le Cirque, experiencing an incredible Portuguese dinner with the wines of Herdade do Esporão. In fact, our chef for the evening was Miguel Vaz Oliviera, the winery's own chef. The food was amazing, the wines sublime and the company convivial. From Portuguese garlic soup to braised pork cheeks, from a killer Rosé to a superb Douro red. A memory for many years to come.

Favorite Single Winery Tasting: The wines of the Châteauneuf-du-Pape region can be amazing, and Chateau La Nerthe is a stellar producer from this area. While enjoying lunch at L'Espalier, I got to taste an incredible line-up of La Nerthe wines, including older wines from 1982 and 1986, as well as a rare and unique 1995 Fin de la Nerthe, an eau de vie. These are not inexpensive wines but they are high quality and age-worthy wines sure to impress. Why not splurge for the holidays.

Favorite High-End Wine Tasting: This was an easy decision as the Wine Spectator Grand Tour had no peer. 200 amazing wines, plenty of food, little waiting time at any table. You rarely see so many high-end wines all together, and it was well worth the $200 ticket price. This was the first time the event was held in Boston, and hopefully it will return again some year soon. If you missed this tasting, you truly missed a grand event.

Worst Wine Tasting: Yes, I attended one disastrous wine tasting this year, the Inferno at Monticello. Though there were great intentions, to have an outside tasting on the grounds of Jefferson's historic Monticello, the intense temperatures, over 100 degrees, ruined any chances of a proper tasting of over 60 Virginia wines. It is a shame but hopefully the lesson was learned and there won't be a repeat of this disaster ever again.

Favorite Varietal Tasting: Muscadet just seems to be one of those under appreciated wines yet it is worthy of much attention. Made from the Melon de Bourgogne grape, Muscadet can be transformed into a wide diversity of styles, and often can be a great value, even for aged Muscadet. At a Muscadet tasting at the Island Creek Oyster Bar, I got to experience a range of Muscadets, including one from 1995 (which only cost $25!). If you are looking for a interesting value white wine, check out Muscadet.

Favorite Wine Trip, International: This year, I visited four different countries for wine trips, including Argentina, Canada, Chile and France. In addition, I visited France on two separate occasions, checking out Champagne and Bordeaux. My favorite trip though had to be Argentina, which just brought together everything so well, including food, wine, people, weather, and more. The Mendoza region was beautiful, the people were so welcoming, the food amazing and the wines were very delicious. I would easily return there to further explore the region and highly recommend it to any wine lover. The other trips were all good too, but Argentina simply stands out at the top.

Favorite Wine Trip, Domestic: This year, I traveled to Niagara, Virginia, and Oregon on wine trips and my clear favorite was Portland, Oregon. Once again, everything on this trip coalesced so well, from the people to the wine, from the food to the sake. Portland is such an amazing food and drink city, offering much not matter what your personal preferences. I am very excited to be returning there in 2012 for the next Wine Blogger's Conference.

Favorite Wine Magazine: For the third year in a row, Decanter, a British wine magazine, continues to impress me with its extensive coverage of many less common wine regions, often ignored or marginalized in other wine publications. Plus it has an amusing wine cartoon in every issue. This is a magazine that continues to deliver, and I eagerly look forward to each issue.

Favorite Wine Book: After waiting four years for the English translation to be published, the first volume of The Drops of God did not disappoint. It is a Japanese manga, a comic book, about wine and has been highly influential in Japan. Besides entertaining, the book also educates people about wine, helping to reduce the intimidation factor. In addition, some of the language it uses, especially in describing wine is quite poetic. Every wine lover should read this book, and the second volume is being released today. I will be sure to get my copy.

Runner-Up Wine Book: Biodynamics is a controversial topic and wine writer Katherine Cole chose to cover the subject in Voodoo Vintners: Oregon's Astonishing Biodynamic Winegrowers. Though the book probably won't convert anyone, it is an easy read, helping to cut through some of the complexity of biodynamics. In addition, it tells some fascinating stories of Oregon wine makers, which are sure to interest any wine lover.

Favorite Wine & Food Pairing Book: Taste Buds and Molecules: The Art and Science of Food With Wine by Francois Chartier is a fascinating look at the science behind wine and food pairings, and Chartier helps you understand why some pairings work better than others. The role of aromas, volatile compounds, bridge ingredients and more are explained in a fairly easy manner, bringing plenty of new information to this topic. Sure, there may be no real rules for wine & food pairing, but there are good reasons why some pairings are effective.

Favorite Local Wine Bloggers: Locally, there is only a small number of blogs dedicated 50% or more to wine, being far outweighed by hundreds of local food blogs. But, of that small group, there are a number who deserve praise for their wine writing. First, kudos to two veteran wine bloggers who are keeping the passion for wine alive and consistently produce compelling work: Adam of Wine Zag and Robert of The Wellesley Wine Press. Second, as for newcomers, I want to give kudos to Rob of Fringe Wine, who covers more unusual grapes, blends and styles (which I think is a great idea).

Favorite Wine Blogging Advice: Some of the best advice for wine bloggers, or any bloggers for that matter, came from the famed Jancis Robinson at the Wine Blogger's Conference in Virginia. I summarized her recommendations into a more convenient acronym: AHOO (Accurate, Humble, Opinionated & Original). As the New Year approaches, I hope that all bloggers consider her advice and maybe make some changes to their blogs for 2012.

Top Wine Controversy: This past year, I have pushed to help protect wine place names, such as Champagne, Sherry and Port. As a lawyer and wine lover, I see the importance and rationale for such protection. In March, I penned a Rant, Protecting Champagne from the U.S., and followed up with a second Rant, going into more detail on the matter. This led to some questions on Twitter and a brief response from Barefoot Cellars, produced by E.& J. Gallo Winery, which calls some of their California wines "Champagne." I followed up for an explanation from them for why they used this term, but my inquiry was largely ignored, except for them to state it was legal for them to do so. But just because something is legal does not mean it is right. In April, I questioned a local Spanish restaurant, Tapeo, why they had four wines listed under "Sherry" when none of them were actually authentic Sherries. This led to a social media failure, as they wrongly ignored and then deleted my Facebook questions and comments on this issue. I will continue to pursue the protection of wine place names in 2012.

Favorite Bourbon: We need to welcome back Four Roses Bourbon, which was unavailable in the U.S. for over forty years but has returned. A distinctively American product, bourbon is probably most popular in the South, but it should be more popular everywhere. Four Roses is a more unique product, and the distillery uses ten different recipes to make their bourbons. Their portfolio has several different tasting bourbons, which should appeal to most preferences and I was certainly impressed, especially by their Single Barrel.

Favorite Scotch: One of a handful of family Scotch distilleries still existing in Scotland, Balvenie has plenty of experience and truly tries to produce an artisan product. Their product line is impressive, especially its diversity, including the use of several different types of finishing barrels, from Oloroso to Port barrels. The taste of their Scotches is sublime, and a glass or two would be perfect as winter nears. Their 15 Year Old Single Barrel might have been my favorite of their portfolio.

Favorite Domestic Distillery: Oregon is home to many smaller distilleries and I only got to visit one of them, but it was an impressive one, House Spirits Distillery. They make a variety of products, including gin, aquavit, whiskey and rum. Though I am not usually a fan of gin, I really enjoyed their Aviation Gin, which has a greatly reduced juniper flavor. Their aquavit is very intriguing as is their white whiskey. You can find their products locally and they are worth seeking out.

Favorite New Vodka: I am very particular about my vodka so when I find a new vodka that I enjoy, it is a big deal to me. At this year's New England Food Show, I really enjoyed the V-One Vodka, which though it is distilled in Poland, has roots in Massachusetts. It is a smooth and clean drink, the type of vodka I would sip just on the rocks.  Plus, it is made from 100% Spelt, an ancient grain which adds a slight nutty element to its taste. And at about $25 per bottle, it is well worth the price.

Favorite New Liqueur: Seeking a new liqueur for the holidays? Why not consider Xante, a pear-infused Cognac liqueur. It possesses complex flavors, is not overly sweet, and has a prominent pear flavor. It seems to pair well with sparkling wine for a refreshing cocktail and was a huge hit at a couple parties. Though European women seem to prefer to drink it straight, I think it would be best in a cocktail.

Favorite Unusual Cocktail: For the carnivore cocktail lovers out there, get yourselves to The Gallows for their aptly named Abbatoir (which means slaughterhouse). This cocktail contains Batavia Arrack, Lillet, Tawny Port, as well as Veal Stock and Caramelized Onions! Meat in your cocktail? Yes, it actually works very well, providing a very savory note to the cocktail. And there are no chunks of anything in the stock, just delicious umami flavors. We need more cocktails like this.

Favorite Cocktail: While in Chile, I got hooked on the Pisco sour, a cocktail produced from the spirit Pisco. Pisco is making a resurgence in the U.S., though it had been very popular here during the Gold Rush. The Pisco Sour is made with Pisco, Lemon Juice, Simple Syrup and an Egg White, and topped by Angostura Bitters. I prefer that it is not too sweet, and if made right, they go down very easy.  Beware though the effects of too many Pisco Sours.

Favorite Beer: This is probably a category you never thought to see on my blog, given my general dislike for all beer. The taste of beer just doesn't appeal to me, but I did have one this year which I found palatable. The Lucky Buddha is a Chinese lager, brewed from all natural ingredients including malt, rice, water and hops. It is crisp, refreshing and light, with a mild flavor. Plus it comes in a green bottle shaped like Buddha, which is very cool! I am not sure what beer fans might think of this brew, but if you are not usually a fan of beer, give this a try.

Favorite Non-Alcoholic Drink: The drinking vinegars at Pok Pok and Ping in Portland, Oregon are worthy beverages. Fruit is macerated in vinegar and soda water is later added, creating a lightly carbonated fruit juice, low in sweetness and with a slight tartness. I really like the fact they don't taste as sweet as many other sodas, and feel more refreshing. They are available in some stores in Portland and will be coming to New York City in the near future.

What were some of your favorite wine, spirit and drink related items this year?