This delectable dish is enjoying resurgence, perhaps a symptom of a burdensome economy.  After all, the origin of this dish was a function of not wasting leftover bread and cheese.  Can you imagine a better comfort food than Fondue?

Switzerland is a melting pot of culture, with 26 cantons and four different languages.  Fondue is defined as “melted” by the French with the first recipes dating back to the 18^th century.  Modern fondue recipes vary throughout Switzerland, depending completely on regional terroir and the type of cheeses that are produced and wines that are used.

During the 1950’s in New York a Swiss chef put a new spin on Fondue, chocolate and beef.  But when in Rome, or in this case Switzerland, do as the Swiss do, and just say cheese.  Crusty bread is a must for Fondue and the cheese mustn’t be too runny, just thick enough to engulf the bread.  There are a few rules that apply to Fondue as well; no salads allowed, but cured meats like those available at my favorite Italian Delicatessen Tagliare, are welcome.  Cheryl Bregen, owner of Tagliare, offers the very finest selection of cured meats, cold cuts, and cheeses.

Rule number two when eating Fondue; the wine used to make your pot of Fondue with should complement the dish but never leave a lasting impression.  This means using wine you would like to drink, not just plonk that you would use to cook with.  Rule number three; the Swiss only allow white wine or tea to be consumed at dinner with Fondue, as they believe these are the two drinks that best pair with the meal and also aid in the digestion of the cheese.  The last rule that the Swiss adhere to: if you lose your bread in the pot you’re buying a round of drinks for everyone at the table.

Fondue is an Old World dish and my favorite recipe is a blend of cheeses and an Old World Sparkling Wine from Spain, Cristalino Cava Extra Dry Brut.

Just as Fondue is enjoying resurgence in popularity so is the Chenin Blanc grape varietal.  Chenin Blanc is a grape that is made in an Old World and New World style.  What’s the difference?

Old World wines are made by design; the wine is a complement to food indigenous within the region.  Typically the wines are smooth and easy to drink and pair with the foods of the area very naturally.  Old World wines exude restraint, express subtle nuances of sense of place, are understated yet complex, and are sophisticated wines that present as simple.

New World wines are made to drink and are not made to complement foods from a given region.  New World wines pair well with food but have not been made with the same purpose or design as an Old World wine.  New World winemaking is driven attention to terroir, or sense of place.  Many of the New World winemakers that I encounter today incorporate science with Old World winemaking technique and style.

Chenin Blanc is a versatile grape produced as a standalone varietal or as a blending grape in the Old World, typically with Chardonnay.  It is dry, crisp, acidic, high in alcohol content, yet smooth and a full-bodied white wine.

Wines made from the Chenin Blanc grape are aromatic, floral, with intense notes of tropical fruits on the nose.  On the palate this grape delivers a wide spectrum of flavors and textures, expressing citrus, lemongrass, spiciness, a little bit of honey, and lush tropical fruit.

This grape is commonly referred to as the “chameleon,” because it is diverse and can be made in many varying styles.  In the Loire Valley of France, Chenin Blanc is known as Vouvray.

The Loire Valley is well known not only for its wines but is also the summer playground of the rich, famous and royalty.  The countryside of the Loire Valley is embellished with scores of elegant and enormous chateaux.

While the Loire Valley is the largest white wine-producing region in France, it is also the second largest producer of sparkling wine.  But what the region is truly famous for is Chenin Blanc.

Vouvray from the Loire Valley is offered in three different styles; dry which is known as (Sec), medium-dry or (Demi-Sec), sweet (Moelleux, m wah leuh), or as a sparkling wine.  New World winemakers strive for dry Chenin Blanc that is crisp, intense, and floral.

Old World winemakers ferment their wines at higher temperatures and age their Chenin Blanc wines in acacia and chestnut barrels.   This Old World technique produces wines that are well rounded with a greater depth of color.   Winemakers from the New World use steel tanks for fermenting and aging.   This technique preserves crispiness, acidity, and fruitiness, all desirable attributes of a well made Chenin Blanc wine.

Chenin Blanc wine pairs perfectly with Fondue.  If you visit my blog at; http://wineguymike.wordpress.com/wine-and-food-recipes/ I have my favorite Fondue recipe that I’m sharing.  Please enjoy the wines I am recommending.

Marc Bredif Vouvray 2008 from the Loire Valley, France

This is one of the finest examples of Vouvray I have ever tasted.  Visually this wine is scintillating, presenting a gorgeous pale gold yellow.  On the nose this wine is intense with floral and fruit driven scent.  Marc Bredif Vouvray is perfectly deceptive on the entry and then reveals itself as lush and full on the mid-palate.  Crisp, lush, yet a slight tart quality with a little citrus and lemongrass.  This wine is big on flavor yet beautifully dry.  The palate experiences wonderful fruit led by exquisite pineapple and a supporting cast of tropical fruits.  The color is pale gold yellow with an intense and fruity nose.

L’Ecole N° 41  2010 Chenin Blanc – Columbia Valley

Founded in 1983, they are the third oldest winery in the Walla Walla Valley.  They focus is on terroir-driven, distinctive, and expressive wines.  All of L’Ecole’s Walla Walla Valley wines are made from grapes which are certified sustainable.

This fresh, tart and delightfully fruity Chenin Blanc shows Asian pear, perfumed honeysuckle and orange blossom aromas with flavors of apple, apricot, and grapefruit on a crisp mineral, lightly sweet finish.

These wines and other great selections are available at Liquid Planet, the very best of beverage, in the heart of Downtown Missoula  on the Hip Strip. Simply ask any of their amazing staff, and they will be sure to assist you with anything you need. Be sure to enjoy winter’s perfect meal, Fondue and Chenin Blanc.

]]> http://liquidplanet.wordpress.com/2012/02/07/comfort-food-that-brings-people-together/feed/ 0 liquidplanet fondue http://liquidplanet.wordpress.com/2012/02/07/the-sip-february-2012-hot-chocolate-seduction/ http://liquidplanet.wordpress.com/2012/02/07/the-sip-february-2012-hot-chocolate-seduction/#comments Tue, 07 Feb 2012 21:13:20 +0000 liquidplanet http://liquidplanet.wordpress.com/?p=289 Continue reading →]]>   Imagine you have a cup in your hands, filled to the top with hot chocolate.  Against your lips, it is liquid velvet, its intoxicating steam caressing your face in sumptuous indulgence.  Rich darkness flows over your taste buds, and bitter embraces sweet like a lover, melding with a flash of heat over your tongue.   In one extraordinary moment, the poetry of creamy smoothness heightens all senses; your heart beats faster, thoughts become more acute, a giddy sensation washes over your body.  In this moment, it seems like anything can happen, because in that cup of hot chocolate lies centuries of history.  You have imbibed the drink of emperors and the aristocracy, and swallowed the symbol of power, abundance and love, sip by bittersweet sip.

To truly understand the allure of hot chocolate, one must travel back to the ancient South American civilizations.  The Olmecs were the first people historically noted to consume chocolate, as early as 1500 BCE.  Eventually, growth and cultivation of the cacao tree filtered to the Mayan & Aztec civilizations, where the 40-60 foot cacao tree was revered and thus botanically named Theobroma cacao, or “food of the gods.”   It was held in such high esteem that the cacao bean was often used as currency between the two peoples. The original drink adapted by the Aztec, xocoatl (sho-ko-aht-l) was actually a cold drink made from ground cacao beans, water and chilies.  Aztec Emperor Montezuma referred to it as “The divine drink, which builds up resistance and fights fatigue. A cup of this drink permits a man to walk a whole day without food.”  He was reputed to drink up to 50 cups of it per day, and frequently noted to drink it before visiting his harems, thus lending chocolate its reputation for being an aphrodisiac.

The power and virtues of xocoatl eventually spread to Europe through Hernando Cortez on his forays to and from Spain in the early 1500s.  The enticing elixir was quickly modified to Spanish tastes, as chocolat, where it was heated and mixed with vanilla, sugar, cinnamon & other spices.  It was a closely guarded Spanish secret for nearly 100 years, until in 1585 chocolat became a traded commodity.  The intoxication with hot chocolate became widespread over Europe, and chocolate houses hit a hey-day by the 1700s, thriving in equal popularity as coffee houses.  As the 1700s drew to a close, so did the immense push for chocolate houses, though its medicinal uses were touted for hundreds of years to follow.  Even Thomas Jefferson cited the values of hot chocolate, stating in a letter, “The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.”

  Today, the drink that most closely resembles what most people consider to be “hot chocolate” can be largely attributed to a Dutchman by the name of Hendrick van Houten.  In the early 1800s, van Houten devised a method to press ground cacao beans to extract cocoa butter.  The remaining cake was then cooled and pulverized, and eventually an alkali-potash was added, to neutralize the acidity of the resulting powder.  This process, known as “Dutching,” gave rise to what many refer to as “dutch chocolate” in modern day cocoa circles.

  But enough about the history, let’s get enticed by what hot chocolate can do for you!  The big element of cacao itself is its bitter alkali component, theobromine.  Theobromine is what makes hot chocolate (and chocolate in general) so mentally and physically stimulating.  It is used as a natural mood booster, a diuretic, a heart stimulant and a vasodilator, which widens blood vessels. 

   Hot chocolate is also packed with a very powerful brain chemical called phenylethylamine (aka, the love chemical), and tryptophan, both of which stimulate production of the powerful brain neurotransmitters, dopamine and serotonin, respectively.  These neurotransmitters are important in alleviating depression, elevating and controlling moods, sleep regulation, sex drive and metabolism.

Admittedly, hot chocolate is not without its hazards.  One of its mood boosting components includes sugar, which contributes to bursting energy rushes and can be unhealthy if overall sugar consumption is not regulated.  But a modest cup of hot chocolate, or even a single serving of a high-cocoa chocolate (ideally 65% or higher), can be very beneficial each day for a person’s overall well-being.

If you have been seduced into wanting to curl up with a cup of hot chocolate and have your own love affair to break the cold of a long winter, the following recipe might be a decadent cup of comfort.  It is truly one of my favorites, and is almost like a hot chocolate pudding.  A must try for any beverage adventurer!

Cioccolata Calda

• 3 tablespoons cocoa powder
• 1 1/2 tablespoons white sugar
• 1 1/2 cups milk
• 2 tablespoons milk
• 1 tablespoon cornstarch

Mix the cocoa powder and sugar together in a small saucepan. Stir the 1 1/2 cups milk into the saucepan until the sugar has dissolved. Place over low heat; slowly bring the mixture to a low simmer.

Whisk 2 tablespoons of milk together with the cornstarch in a small cup; slowly whisk the cornstarch slurry into the cocoa mixture. Continue cooking, whisking continually, until the hot chocolate reaches a pudding-like thickness, 2 to 3 minutes.

If you’re needing a bit more spice in your life, try this authentic Mayan recipe from the Hecho de Mano Store.  If you really want a special journey of taste, pair it with your date night watching the movie “Chocolat”:

• 3cups boiling water
• 1 to 2 cinnamon sticks
• 8 ounces bittersweet Maya Kakaw or Xocoalt (chocolate paste, both available on

Amazon.com online) or 8 ounces of a high cocoa content bittersweet chocolate

• 2 tablespoons of wild pure honey, or raw sugar to taste
• 1 pinch of dried red chili; this is what makes the difference so try it!
• 1 dried organic grown vanilla bean, split lengthwise
• ·         l tablespoon roasted peanuts, ground extra fine (optional Aztec hot chocolate taste)

In a large saucepan over medium-high heat, add the cinnamon sticks to boiling water. Cook until liquid is reduced to 2 1/2 cups. Remove cinnamon sticks; add the vanilla bean and lower the heat a bit, wait until bubbles appear around the edge to reduce heat to low and drop the chocolate pieces and wild pure honey, mix well and whisk occasionally until chocolate is melted. Turn off heat, remove vanilla bean. Whisk vigorously to create a light foam effect, sprinkle the dried chili pepper and serve; and for an Aztec hot chocolate taste, sprinkle the roasted peanut powder.

Don’t have time to make your own creations?  If you’re out and you need a pick me up, Liquid Planet offers many unique, signature cocoas, including a version reminiscent of the thick, bittersweet hot chocolate served at Angelina’s Café in Paris.  Also available are bags of Crio Brü, 100% roasted cocoa beans that you can make like coffee.  With all of the infinite ways to make it, you can enjoy all of the benefits of cocoa without the added calories and sugar.  There is sure to be a hot chocolate for every adventurer ready to explore the exotic flavors of the Americas and the richness of Europe.

 The good news is that it’s easy to make at home.  Many Toddy kits are now available to consumers, many of which make great coffee, are easy to use, and don’t cost much.  This model only costs $35, and works perfectly in any home.

But what if you don’t make toddy that often but would enjoy it every now and then?  And if you could avoid the $35 cost, and save the space in your cupboard?  In comes your trusty Planetary Design french press!

While we always talk about how a good quality french press can make the best hot coffee and tea, we often don’t think of it as being more versatile.  A french press can make excellent cold brewed coffee, and in smaller, and thus fresher, quantities than many systems you’d buy for home use. And don’t forget in case you’re not thinking of it yet…but it can also make iced tea, or cold brewed tea as well!

Here are some basic instructions:

1. Grind your favorite fresh whole bean coffee to a coarse grind (such as a percolator grind, ensuring large consistent grinds with no small or powdery grounds)
2. Add the coffee to your press.  The amount varies on your taste and of course the size of the press you’re using.  Maybe start with 1 cup coffee to 2-3 cups water, and alter that ratio as you experiment.  Different ratios will produce different flavor profiles based off many factors such as the coffee you use, the grind size, how long you steep it, etc..
3. Pour in your cold filtered water (do not use distilled) and stir.
4. Let it set for about 10 minutes.
5. Stir again to break up the ‘puck’ of coffee that has probably formed at the top.
6. Cover the press with your top (plunger up) or cover with saran wrap.
7. Store in the fridge or at room temperature for at least 12 hours, or even as long as 24. (storing it at room temperature vs the fridge will gives different flavor profiles so experiment away!)
8. After your wait, press the plunger down just like you would a regular french press.
9. Now choose between fine filtering or not…
10. You can leave the brew like it is, leaving the fine particulate in the coffee which definitely gives it a certain mouth feel and flavor.  Many like this, however some people state they can tell over time that the small amount of grounds actually steeps the coffee further.
11. If you’d like to remove the fine particulate, simply pour the coffee into a coffee filter set over a pitcher.
12. You are now left with a toddy coffee concentrate that can be covered and kept in the fridge for a few weeks!

There are many ways you can use your toddy coffee.  Mix it with hot water to make drip, or pour it over ice to make excellent iced coffee.

For a few tricks of the trade, try these options:

• Skip the sugar and add a pinch of kosher salt to the iced coffee.  No, really, trust us…think of salting a steak and how much better it tastes.
• Add an organic syrup to flavor it
• Of course, add half n half or milk…or soy!
• For a global experience, try making Vietnamese Coffee.  Add condensed milk out of a can into your iced coffee, along with a bit of half n half.  It’s an amazing winning combo!

Good luck with your Toddy recipes!  Please feel free to email us with any questions you have, along with your good and even bad experiments.  We’d love to post your ideas and come up with more creative ways to enjoy the beverages we all love!

Rooibos (pronounced “roy-bos”) is the Afrikaans word describing the Aspalathus Linearis plant as a “red bush,” and it grows only in the very small Cederberg region.  The Khoisans, the indigenous Bushmen of the Cederberg region, had been harvesting and using rooibos for centuries.  They have used it not only for its vast medicinal properties but also for the delicious taste.   Because it is not derived from the black, green, oolong and white tea varieties, it is not considered a “true tea.”  However, because of how it is consumed in South Africa, served in the traditional styling of a true tea, it is not improper to make reference to it as “rooibos tea” in this context.  Rarer than its true tea counterparts, there are fewer varieties of rooibos.  The tea types are generally divided into red rooibos, green rooibos and flavored rooibos.  Red rooibos is fermented & oxidized, giving it a rich red color, and has a sweet and nutty flavor profile.    Green rooibos tea is made from unfermented leaves, and has a lighter more floral profile than the heartier red rooibos.  With the increased popularity of the rooibos teas comes the infinite flavor combinations added, from everything to a sweet Rainbow Amaretto Rooibos to a Pink Peppercorn Rooibos.  I have found it difficult to keep up with all of the varieties, but never tire of trying every sample I can get my hands on.

Rooibos, though gaining in popularity globally, is still relatively unknown to many tea drinkers.  With the severe dwindling of the Khoisan tribes, the knowledge of rooibos almost disappeared.  Through layers of traveling botanists, Russian immigrants, and the tea demand during World War II, however, the seeds of its existence scattered more globally.  Rooibos really began to have a claim to fame when in the 1960’s a South African mother by the name of Annique Theron wrote an entire book on the health benefits of rooibos tea.  Scientific studies ensued with fervent thirst, and once its qualities were proven to be beneficial, interest in rooibos tea skyrocketed.

Truly, rooibos tea is a wonder of creation.  It has extremely high levels of antioxidants (and even more if you drink the green varietals), which are proven to be cancer-fighting and immune boosting elements.  High levels of antioxidants also promote stronger bones and teeth, and because of its anti-spasmodic properties, rooibos tea is considered a “mother’s miracle” because it reduces stomach cramps and lessens colic in babies.  Naturally non-caffeinated, it gives more antioxidants than even green tea without the tannic qualities of true teas.  Its naturally sweet flavors make it appealing to even children, and it is terrific iced or hot, or made with any type of milk or milk substitute.  Another marvelous quality of this herbal infusion is its ability to reduce tension, headaches and even insomnia when a cup is consumed before bed.   As someone who personally struggles with insomnia, I have always found this to be a huge bonus in something so delicious and treat-like.

The medical science community is not the only place to find appreciation for this ‘wonder tea’.  Alexander McCall Smith wrote a beautiful passage on behalf of his South African protagonist Precious Ramotswe in his novel Blue Shoes and Happiness.  He described the soothing and necessary experience of drinking rooibos tea thusly:

“In the kitchen at the back of the house there was a packet of green beans that needed to be washed and chopped. There was a pumpkin that was not going to cook itself. There were onions to be put in a pan of boiling water and cooked until soft. That was part of being a woman, she thought; one never reached the end. Even if one could sit down and drink a cup of bush tea, or even two cups, one always knew that at the end of the tea somebody was waiting for something. Children or men were waiting to be fed; a dirty floor cried out to be washed; a crumpled shirt called for the iron. And so it would continue. Tea was just a temporary solution to the cares of the world, although it certainly helped. . . . Most problems could be diminished by the drinking of tea and the thinking through of things that could be done while tea was being drunk. And even if that did not solve problems, at least it could put them off for a little while, which we sometimes needed to do, we really did.”

Rooibos tea, though rare in origin, should be indulged by everyone who desires a refreshing and healthful beverage.  For those who would like to be transported into a new world of exotic infusion, I recommend hitting up the African Latte’ at Liquid Planet for those who would like to try rooibos pulled like espresso shots (I will warn you, with the honey & vanilla, and the steamed milk, they are nothing short of non-caffeinated addiction!).  For the tea ceremony enthusiasts, there are 9 varieties of loose leaf tea to choose from.  All rooibos teas are not equal; some squelch the health benefits of the rooibos leaf by tossing in a bunch of cut stems and cutting dust, so try to buy bulk or whole-leaf sachet rooibos.  You won’t regret it.  While you’re decompressing inside and gazing upon a chilly winter landscape, you can transport yourself to the warm Cederberg Mountains and the sweet warmth of South Africa.

Champagne and Sparkling wines are drinks of celebration, so it is important to understand what’s out there, and more importantly how they are different.  Champagne and sparkling wines are technically, still wines; however they have been infused with carbonation.  The Champagne region of France produces some of the finest sparkling wines in the world.  Typically there are three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend, or the “cuvee”.

There are four methods of Sparkling wine production:

1. Carbon Dioxide Injection –Soft drinks and most inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate rapidly.

2. Charmat Process – Wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, which results in smaller, longer lasting bubbles.

3. Méthode Champenoise – This is the process by which true Champagne is made.  This method takes place in the bottle and requires much hands-on attention, which tends to make Champagne expensive.  During the second fermentation the carbon dioxide stays in the bottle, which is where the bubbles come from.

4. Transfer Method – The cuvee is bottled for the second fermentation, which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.

Authentic Champagne made from France can be identified by the capital letter “C” used in the word Champagne on the label.  Other sparkling wines called Champagne will by designated as “champagne”.  Champagne is white because only the juice of the grapes is used.

Pink Champagne is strained through the Pinot Noir grape skins which create its beautiful color.  The wine is fermented twice, once in an oak barrel, and the second time the wine develops carbonation in the bottle while aging a minimum of one year.  Blanc de Blancs is true French Champagne; it is produced entirely from the Chardonnay grape.

Designations of quality:

Prestige cuvee:

This Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes grown in the highest rated villages. It is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.

Vintage Champagne:

Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.  Here are a few examples of companies who produce these Vintage Champagnes; Veuve Clicquot, Perrier-Jouet, Moet & Chandon, and Taittinger.

Remember, a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.

Non-Vintage Champagne:

The majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.

How to identify your Champagne

• Brut is Dry
• Extra Dry is Semidry
• Sec is Semisweet
• Demi-sec is Sweet

Quality Champagne Cellars:

Ayala, Billecart-Salmon, J. Bollinger, Canard-Duchene, Deutz, Charles Heidsieck, Heid sieck Monopole, Henriot, Krug, Lanson, Lauret Perrier, Mercier, Moet & Chandon, Mumm Perrier-Jouet, Joseph Perrier, Piper Heidsieck, Pol Roger, Pommery, Louis Roederer, Ruinart, Salmon, Taittinger, Veuve Clicquot

Other sparkling Wine Regions:

Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.

Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape variety Glera, which is also known as Prosecco.  The northern Veneto region of Italy, at the foothills of the Alps is where Prosecco is grown and produced.

Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.   Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.

Unlike Champagne, Prosecco does not ferment in the bottle, and consequently the wine “goes off,” or gets old quickly, and should be drunk as young as possible, preferably within one year.

Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.

Asti Spumante is a sweet sparkling wine with a mellow effervescence.  It is produced in the Italian province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has low alcohol content usually around 8 percent.  Moscato d’Asti is a sparkling wine that is frizzante in style and more refined than the Asti Spumante.

Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.  Today 95 perecent of Spain’s total Cava production is from Catalonia.

Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry), Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  Cava made by the Champagne method is a very acceptable alternative to French champagne.

Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the standards of the French Appellation d’origine controlee, or AOC.

The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger, looser bubble and are a less expensive alternative to Champagne.

California Sparkling Wines:

Sparkling wines from California use a few grape varietals such as Berger and Chenin Blanc to blend with the traditional Chardonnay and Pinot Noir grapes.

Producers to look for in California; Hacienda, Domain Lauier, Roederer Estate, Domaine Carneros, Domaine Chandon, Codorniu-Napa, Iron Horse, Jordan, Mumm-Cuvee Napa, and Schramsberg.

If you are interested in sampling these Sparkling wines, Liquid Planet, “Best of Beverage”, located in the heart of Downtown Missoula has a very nice selection of Champagne and Sparkling wines.  Stop in and a member of their knowledgeable staff will be sure to assist you in selecting the perfect bubbly for your New Year’s celebration and beyond.

For a list of WineGuyMike’s personal favorites and best value Champagne’s and Sparkling wines visit the blog at www.WineGuyMike.wordpress.com or Facebook at WineGuyMike.

Happy New Years and Cheers to a great 2012 from WineGuyMike.

No spirit is as scandalized with erroneous fictions or held in as much mythopoetic awe and esteem as much as absinthe. La Fée Verte,(The Green Fairy) flits in-between the pages of beverage history, weaving the romanticized notions of Muse with the terrifying myths of Madness. At the risk of touching on what by outside appearances is a taboo subject, absinthe merits a closer look for its impact on the global beverage history in its relatively short lifespan.

Outside of all of the overblown myths and notions, Absinthe’s ingredient makeup is relatively simple. The main components of a good absinthe are grand wormwood (Artemesia absinthium, for you science geeks), fennel and anise, as well as differing combinations of other herbs, depending on the origin of distillation. Throughout history wormwood infusions have been used for medicinal properties specifically in treatment of gastrointestinal parasites, menstrual pains, and as a mild sedative.

Medicinal properties aside, it is in part the grand wormwood that gives absinthe some notoriety since it contains thujone, a substance related to menthol that has chemical properties similar to tetrahydrocannabinol (THC), the active component in marijuana. Though disappointing to some, scientific studies have proven over and over that the two are distinctly unrelated in regards to psychoactive properties. The only similarity between thujone and THC seems to be the mystery of exactly how these naturally occurring substances directly work on the brain.

There are two types of absinthe, absinthe blanche (clear) and absinthe verte (green). Green absinthe is derived from the chlorophyll from herbs added after distillation, and is the drink being referenced by the moniker Green Fairy. Often incorrectly classified as a liqueur, absinthe is not bottled with sugars, and thusly is properly termed an aperitif spirit. The flavor of absinthe is distinctively anise-based, though like other spirits, if it is a star-quality absinthe, the more complex layers of herbs and wood-notes will develop on the palate. And, like the legend dictates, it is highly alcoholic in its distillation, clocking in at anywhere between 110-144 proof (55-72% abv), which surpasses the average of whiskey at 80 proof (40% abv).

Part of the fun of absinthe is how it is consumed; this should not be your pick for a game of Quarters! Because the botanical components of anise and fennel oils will not dissolve in water, higher proof alcohol is required to produce the absinthe, which makes it unsuitable for drinking as a straight shot. Not only is it unpleasant when taken neat, much of the aromatics are missed as well. When diluted in ice water, the oils from the anise and fennel get knocked out of the absinthe and create a cloudy effect called a louche (the French term for turbulent, or cloudy). Traditionally, absinthe is poured into a glass, a slotted absinthe spoon placed over the glass, with a sugar cube on top of the spoon. Then ice water is then slowly dripped or poured over the cube to sweeten the absinthe, and the water is poured until the sugar mostly dissolves. The absinthe will turn an opalescent and translucent color as the louche develops, and the full aromatics of the absinthe are released. It has become a current fad to light the sugar on fire on the spoon, but I have never personally ascribed to this method, as the sugar caramelizes and ruins the taste of the absinthe. Not to mention, it’s dangerous, since with the wrong move the sugar cube could possibly ignite the highly volatile absinthe in the glass!

The history of the first absinthe distillation is a bit, pun intended, cloudy. The legend of it claims that a certain French doctor in exile, Dr Pierre Ordinaire, began the first distillations of absinthe elixirs, but no accounts verify this. History does agree that sometime in the 1790s in France, interest in distilling absinthe and providing it to commercial masses began. Its original competitor was wine due to heavy bacterial contaminants in the water supplies. Wine was added to the unsafe water, because the alcohol content was just enough to make it safe to drink, and thusly made it consumed by the masses. Because of this, absinthe was primarily consumed by the upper class, to distinguish amongst the more bourgeois wine drinkers.

However, in the late nineteenth century, aphylloxera beetle epidemic decimated the wine crops of France, and the prices of wine soared. The higher alcohol content and lower comparable price of absinthe made it available now to every working man, and it could be diluted in water more effectively than wine. Alongside this social change, the bohemian movement began to rise on a global scale, and starving artists and authors such as Picasso, Wilde, Toulouse-Lautrec, Poe, Debussy, Van Gogh, Gauguin & Hemingway began to lavish their attention (and their arts) on their Green Fairy muse. Absinthe houses were everywhere from the streets of Paris to the corners of New Orleans, and like any other spirit within an economic climate, cheap knockoffs by unscrupulous distilleries developed, and absinthes containing highly toxic substitutions such as antimony chloride and copper sulfate coloring began making their way to the masses. Literal madness ensued, stamping the association of absinthe drinking with such violent acts as Van Gogh’s love-maddened ear-hacking, Hemingway’s alcoholism, and emanations of the haunting Green Fairy depicted in works of art and prose by those abusing it.

“Absinthism” soared to become a social disease that politicians declared necessary to eradicate. Seeking to emphasize the “sin” in absinthe, politicians sought to literally demonize its properties, heavily emphasizing psychoactive qualities ensconced within the eerie green liquid. Propaganda declaring that absinthism caused criminal craziness, tuberculosis and epilepsy caused an official ban of absinthe in most countries in 1915. After strict regulations were put into place, absinthe became legally available in banned countries after 1988.An absinthe revival ensued, and interest in its lavish ceremony increased.

So now that it’s been demystified, are you ready to try some? I have it on excellent authority that neither the pre-banned, bootlegged, nor the currently released absinthes provide any sort of intergalactic hallucinogenic experience, unless you’re talking about it with someone who has never actually tried drinking it themselves. You won’t develop ninja skills, see mad tracers, or start bending the space-time continuum with your mind (sorry, I speak the truth). However, like any spirit that contains high a.b.v., lack of moderation of absinthe can result in having the mind erased. So be responsible when imbibing!

Missoula doesn’t offer overmuch in the selections of absinthe, but I feel that they offer enough to the intrepid beverage experimenter! If you’re Montana-proud, Ridge Distillery out of Kalispell has both a beautiful expression of Absinthe Verte and Absinthe Blanche. Grizzly Liquor carries Ridge’s Extrait d’ Absinthe Verte; it is complex and smooth with a rich, opaline louche. Beginners and seasoned absinthe drinkers alike should really enjoy this one.

I highly recommend visiting The Wormwood Society (www.wormwoodsociety.org) where there is tons of information on how to drink absinthe. If you’re a seasoned absintheur looking to get in touch with your inner American bohemian, try Ernest Hemingway’s “Death in the Afternoon.” Pour 1 ½ ounces of absinthe into a champagne flute, and pour 4 ounces of Brut Champagne over it. Then you, too, can have your own Midnight in Paris.

The very thought of shopping for the “right” wine or wine gift can be cause for great trepidation within the hearts of many.  I think about this each year as I’m approached by a number of people reaching out for help in choosing the perfect wine gifts.  To make matters more difficult, it is usually the boss or the wine aficionado in your group that you struggle with most when buying for.  I suppose for some this is somewhat akin to sitting at a restaurant dinner table with a group and all of a sudden they turn to you to choose the right wine to accompany dinner.  You get the point, this can be stressful.

Take a deep breath and remember – this is a great time of year to celebrate friendships, family, and to be truly thankful for the abundance we enjoy in our everyday lives.

Before you go shopping I recommend making a list of the people you are going to buy wine gifts for.  Ask yourself – do they like white or red wine?  When you go to their home and you enjoy a glass of wine do they use wine glasses, or are they utilizing the colorful plastic soda cups they have collected from the drive-thru at their favorite fast food restaurant?  How much does that important person in your life normally spend when they buy wine?  Does the person you’re considering ever decant or aerate the wine they share with you?  Finally, how much are you going to spend, especially when considering the boss?  The boss is always the hardest one to shop for.  What is the right gift for my boss, and how much should I spend?  The hardest question to answer may even be does he deserve a gift at all?

Shopping for wine or wine related gifts should be a pleasurable and gratifying process, more of an experience than a chore.  Sure, there are numerous internet sites and discount retail stores at which one can make cheap, soulless purchases, but for me they lack the personal experience I desire, especially when thoughtfully considering a gift for someone important in my life.

As I was shopping a few days ago at Liquid Planet in Downtown Missoula I realized that this is the experience I desire.  Their retail manager, Heather, has done a beautiful job in merchandising the store, and in particular the wine section.  I have many female friends who love shoe shopping and every time I overhear any of them discussing that experience I know how they might feel.  The wine section in Liquid Planet is all of that for me; it has the right Feng Shui.  Isn’t wine all about balance and structure anyways?

When picking out a gift, there are a multitude of great wine gift ideas.  With strategic planning prior to shopping you will find the perfect gift for that special someone.  Let’s start with the wine; red wine on the simplest level is light, medium, or full bodied.  Red wine will have aromas of red or black fruit; you may smell spice, earthiness, or even some tobacco and leather.  My favorite, however, is when I can sense the smell of bacon in my wine.  That’s right, I said bacon, and many French winemakers would tell you that they strive to have the sense of animal in their wines.  This is a component of the French term “Terroir”, or a sense of place.  Does the person you are shopping for like red wines that express more fruit or they prefer more tactile sensation or the grittiness we feel in our mouth from the tannins more prevalent in red wines?  This grittiness is what some relate as the dryness of a red wine.

White wines present very different tastes and scents than red wines.  Aromas in white wines will vary, with scents of flowers, fruit, citrus, or beautiful tropical fruits being common.  In your mouth a white wine may taste tart, express minerals like stone or slate, or it may even be somewhat sweet.

If wine is something you are considering as a gift ask yourself – how much am I willing to spend and what do I think that special someone enjoys in their wine?  If these queries seem overwhelming, do not despair.  Visit www.WineGuyMike.wordpress.com for a special page of recommendations on the various types of red or white wine styles and price points that will allow you to select the perfect wine for the special person in your life.

How about wine glasses?  Many are unaware how important wine glasses are if you are a serious wine consumer.  The Riedel wine glass company has been around for three hundred years.  Their glasses are a masterful combination, artfully blending form and function.  Good wine glasses are designed to allow you to visually examine wine, focus the aroma of the wine correctly, and then deliver the wine on your palate in exactly the right spot.  If you visit the WineGuyMike blog and do a search on Riedel you will find extensive information concerning the various versatilities of wine glasses, a highly interesting topic.

Wine decanters are also a terrific gift to consider for a wine lover.  Decanting wine is a worthwhile effort, even though you have one extra dish to wash the following day, save the possibility you used one of the new aerators.  Decanting is generally a process reserved explicitly for red wines.  When a wine is poured into a traditional decanter the wine is thoroughly exposed to oxygen and helps to open the wine, sort of like a genie that is bottled up but when you let them out they have room to breathe and really come to life and express themselves.  There are a multitude of differing decanters; some are even attached right to the bottle- certainly not traditional, but clever nonetheless.  If you care to learn more this topic is also discussed in depth on the blog.

Aerators are devices of decanting “in the moment”.  This process has gained popularity and can be terrific for spontaneous gatherings in the home or is an option when headed to a casual restaurant or bar.  I still prefer traditional decanting but if company arrives unexpectedly at your front door this holiday season, as it is apt to do, and you want to share a glass of wine, the aerators are a great option.  Remember, as a rule, all wines benefit from being decanted or aerated.  I would recommend a traditional decanting device for more expensive wines as it leaves the more complex components of the wine intact.  You don’t want to bruise the fruit, LOL.

I have many more wonderful gift ideas from Liquid Planet to share with you on my blog at www.WineGuyMike.wordpress.com.  I want to encourage you to head downtown to Liquid Planet and see the comprehensive wine gift selection they offer.  It truly is a holiday shopping experience.  I wish you and your family a holiday season filled with good cheer, health, and abundance.

Just as the first farmers would celebrate harvest, it is also a time of celebration in vineyards around the world — except for in South America or down under where summer is just beginning. Grape farmers in the Northern Hemisphere are patiently waiting and watching their crops with great anticipation. Consumed by weather reports, farmers carefully examine the fruit in each vineyard daily. Measuring Brix – or the sugar content of the grape – is a daily chore for the grape farmer.

Grape farming, just like any type of farming, can be stressful. With the late arrival of spring this year, the grape vines were weeks behind in producing grapes. During this past growing season, all varieties of fruit and produce were behind schedule due to weather conditions.

With grapes, as the clusters grow and mature, the farmer waits for what is known as veraison, or when the grapes begin to soften, turn color and begin to ripen. As the growing season progresses, the grape farmer watches over the grapes, tending and pruning to maximize the concentration of fruit within the grapes. As the growing season nears the end, the farmer walks through the vineyards, carefully scrutinizing the grapes and wielding a small device called a refractometer. This device allows the farmer to know the exact moment his grapes are ready to be picked. The sugar in the grapes has now reached a level needed to make wine. Stand back because this is when the frenzy in the vineyard begins.

Quite literally at that moment, the call goes out to the grape-picking crew that has been on standby just waiting for the farmer’s declaration that the grapes have ripened to perfection. Picking crews are real experts and amazing to watch work. They are able to harvest fruit at a frenetic pace, yet still handle the fruit with a gentle hand. The grape harvest is a race to get the grapes off the vine as the sugar in the fruit has peaked.
Mother Nature plays an important role in the grape harvest. Trying to harvest when the fall rains come is very difficult. If grapes hang on the vine at the end of their ripening cycle and heavy rains begin, the grapes will absorb excessive water, resulting in wines that are thin – a difficult situation for the winemaker. Winemakers live for great vintages of grapes, or ones that need very little attention once the grapes have been crushed and are in the tank fermenting. Good winemakers will tell you that great wines are made in the vineyard. Now that the grapes have been harvested, the crush begins. Crush is a term used in the wine industry for the harvesting and pressing of grapes, a very exciting time at a vineyard and winery. Once complete, the vineyard crew is finished and the grapes are now in the hands of the winemaker and their team.

At this point, it’s time for the process of fermentation, which involves putting the grapes in a tank and using their natural yeast – or an inoculated commercial strain of yeast – to work with the sugar in the grapes to produce alcohol. If the harvest was a great vintage, the winemaker will not need to manipulate the wines, which is the ideal situation. The grapes ferment for different lengths of time depending on the type and style of wine a winemaker is making. It is during this process that the color of a wine, the alcohol level and the amount of tannin in a wine is determined.

Once the fermentation is complete, the wine is ready to be aged in steel tanks or wooden barrels. It is very common today to buy a bottle of wine that is a blend of the same juice – some was aged in a steel tank while some may have been aged in oak barrel. This is where a winemaker’s expertise is important. Tradition, experience and a winemaker that has made many vintages of wine is critical in producing quality wine.

It’s clear that in the grape-growing business, the harvest and the crush are both stressful and exciting times. During the crush, there is an electric atmosphere of celebration and thankfulness that is contagious.
Each year, the wineries share their harvest with us in the form of a bottle of wine. There are a few great wines that are available at Liquid Planet during this season of Thanksgiving. Look for more wines throughout this month at www.WineGuyMike.wordpress.com or on Facebook at WineGuyMike.

Two excellent wines this year are from the Russian River Valley in Sonoma, California. Both of these wines are from the Balletto Vineyards & Winery, which was featured this summer on the WineGuyMike radio show.
2009 Balletto Pinot Gris
This Pinot Gris is a complex, pale, straw-colored wine that opens with musky and exotic fresh fig and floral honey tones. The secondary aromas reveal ripe red apple, melon and lemon. The aromas are ever-changing and intoxicating, and on the palate this wine is lush and perfectly viscous with a dose of tartness that balances and holds the wine together.

2010 Russian River Valley
Pinot Noir
This dark, garnet-colored Pinot Noir is floral with aromas of rose petals, spice, ginger, cassis and fruit aromas of raspberry. There is a bit of dusty earth with just a hint of vanilla too. This wine is showy with a seamless viscosity that is balanced with a healthy bit of tartness to keep the wine fresh and lively. It’s full in the palate with fine, coco-powder-like tannins and a long beautiful finish. Here is another wine that will pair nicely with a Thanksgiving meal and guests will certainly enjoy.

Gentil Hugel 2010
This white wine is a beautiful blend of the Noble grapes from the Alsace region in France. It displays a light youthful color in the glass and is ripe with floral, fruit and notes of spice. This wine is rich, yet dry, and will be the perfect complement for your dinner.

You will find these beautiful Thanksgiving wines at Liquid Planet in downtown Missoula.

From my table to yours,
WineGuyMike

Hot Appley Goodness

In the brisk autumn months rife with cooling & constant change, the phrase ‘apple cider’ has the same perfect syllabic beauty as the phrase ‘cellar door.’ Henry David Thoreau avowed, “The apple is the noblest of fruits,” and at this time of year, I am wholeheartedly inclined to believe him. With over 7,500 varieties of apples on the planet (2,500 varieties in the United States alone), there is as much depth of flavor possibilities as there are colours in the autumn-into-winter landscapes.

The apple, with its hardy fruit and abundant nutritional properties, has been the subject of deep symbolism, myth & mysticism. The apple tree itself is dated to have graced its presence as far back as 6500 BCE, growing lushly along the Nile River Delta. In some circles it has been slated as a forbidden temptation, while in others, a symbol of metamorphosis, wisdom and enduring love. In ancient Greece it was the sacred fruit of Aphrodite, and the throwing and subsequent catching of an apple was symbolic of both the declaration and acceptance of love. Even Plato penned a poem stating, “I throw the apple at you, and if you are willing to love me, take it and share your girlhood with me.” In these modern times, there is less of an inclination to toss a fruity projectile at one’s intended love interest, and likely the invitation to share one’s girlhood via apple would result in applejack to the face, but the staid love of apples and its beverage concoctions is a timeless tradition worldwide. In fact, the historical significance of cider alone is as rich as the juice it is made from.
This ‘noble’ fruit, besides being baked, poached, and eaten raw, is also made into a variety of healthful beverages. These are as simple as straight-pressed juice, fermented vinegars, and production into soft cider (non-alcoholic) and hard cider (alcoholic). Plain apple juice, chock full of potassium and iron, has benefits that can include a decrease in dementia and neurological impairment, and the pectin in soft cider has been noted to keep serum cholesterol levels down. It should be noted, however, that when hard cider is imbibed in excess (such as in the form of snakebite or applejack), it is likely that neurological impairment is increased, not the opposite.

For me, and I know for others, there is something about the warmth of soft apple cider that brings my nomadic soul home; it makes me reminisce and drink in the sweetness of life, all in one comforting cup. In my family, we mull together baking spices, a little pat of butter, and a dusting of brown sugar into our cider, then top it off with some fresh whipped cream. In one magical moment, no matter how frigid the temperatures or how loudly the winds are howling outside, the inside howls of sibling discontent are held at bay, drenched in glowing warmth and steaming sweetness.

On the other side of its teetotaler twin, hard cider has a special place in the hearts of beverage connoisseurs, and has enough delicious history to satisfy anyone’s inner epicurean. From 55 CE onward, in part due to the expansion of the Roman Empire and its effusive delight in drinking cider, the spread of this precious fermented juice became widespread. Hard cider has a global presence in 26 countries, ranging from the United Kingdom to New Zealand, and as many taste expressions as there are cider presses. In South America, sidra is available in the form of a sweet and effervescent champagne-style beverage, often consumed in celebrations and family gatherings. In France, a consumer can find cidre doux (sweet cider), cidre demi-sec (semi-dry), and cidre brut (dry cider) in all of their sparkling glory. In the United Kingdom, the ciders are typically distinguished in two categories; clear, strong ciders from the Kentish and East Anglia traditions, and the cloudy, unfiltered scrumpy ciders more prominent in the Western Country.

It is perhaps in the United States that hard cider has become a bit of a mysterious presence in the beverage world. Its origins were not as romantic as its global counterparts; water was too toxic to drink for the new settlers, and as apples were easily preserved, it was commonplace to drink cider at meals. Because it could be consumed during any part of the day, it quickly became the most popular beverage in its time, well beyond whiskey, wine or beer. Add to that the legendary and iconic Johnny Appleseed, whose seed-slinging, missionary style made him the colonial Dionysus during the 1800s, planting orchards and the rooting the art of cider wherever he went. Hard cider became as stolidly American as log cabins.

However, as settlers moved westward, and German immigrants brought with them the knowledge of beer brewing, hard cider’s popularity took a turn for the worst faster than Snow White biting into the poison apple. The Prohibition Law was the death knell for hard cider, and for a long time cider making became a lost art in the United States. With post-Prohibition came the advent of Coca-Cola, and the cocaine-infused, carbonated soda made any interest in hard cider fall flat. Fortunately, an influx of hard cider imports from France and the UK began reviving the consumer urge for something different, and the rise of the artisan beer movement allowed the hard cider industry to bear more fruit with beverage connoisseurs. And that bodes well for those of us desirous of all that this niche has to offer.

As the days turn cooler and the nights come faster, delve into the refreshing richness of apple cider with friends and family, either as a fancy hot concoction or a cool, simple pleasure. Let the vast variety and history of this sweet beverage be the apple of your eye and the core comfort of this season.

In the world of wine, the word “terroir” is used when describing wine, vineyards or well‐known wine regions. Simply stated, terroir defines a sense of place. When winemakers talk about their wines and refer to terroir, they are suggesting that the wine expresses the personality of the earth. The geography, geology and climate influence grapes on a vine. Subtle yet unique nuances are imparted as a result of terroir and may exist only in one small block of land.

In California, Napa Valley’s most famous vineyard, To Kalon, is a perfect example of wine country terroir. Ancient Greek for “the highest beauty,” this vineyard provides the Robert Mondavi Winery with most of the grapes for its world‐class Cabernet Sauvignon Reserve and is the exclusive source of Sauvignon Blanc. As personal relationships with wine evolve, the term, terroir, becomes both romantic and powerful.

In Chile, the Colchagua Valley is on the west coast of South America and enjoys a Mediterranean climate that is somewhat unique when it comes to wine country terroir. Chile is a melting pot of European influence that runs north to south on the west coast of South America and is 2,600 miles in length, but it is only 100 miles wide at its widest point. German, Spanish, English and French people have taken up residence and enjoy this wonderful Mediterranean climate.

The Colchagua Valley wine region has four clearly defined seasons, which is rare and exists at only four other locations around the world: the Mediterranean coast, the California coast, the Cape of Good Hope and the southeast coast of Australia. The climate in Chile falls somewhere in between that of California and Bordeaux. Rich aroma and flavor in the wines of this valley are the result of Pacific maritime influence and breezes from the Andes Mountain slopes that move through the vineyards.

Cabernet Sauvignon, Merlot, Syrah and Carmenère are the most widely planted red grape varietals in the Colchagua Valley. In 1996, Chile exported 100,000 cases of wine to the United States, and today that number has increased to 7 million cases. The quality and value of wines from Chile speaks for itself, which is duly noted by the increased exports.

Chilean wines adhere to the European Union label requirements. The wine must contain 85 percent of the grape variety, vintage and domaine of origin (D.O.) that is indicated on the label.

Argentina is the largest wine‐producing country of South America and the fifth largest producing country in the world. With 300 days of sunshine and an average of only eight inches of rain each year, the Argentineans have established an elaborate irrigation system fed by runoff from the snow‐capped Andes Mountains.

In the mid‐fifteen century, the Jesuit missionaries began making wine in the Mendoza region of Argentina. The Uco Valley of Mendoza produces mainly Malbec, Tempranillo and Cabernet Sauvignon. Argentina is widely recognized throughout the world for outstanding Malbec wines that offer a real bargain for the wine consumer. With 600 vineyards, the Mendoza region comprises more than 70 percent of the total 500,000 vineyard acres planted in Argentina.

The grapes in the Mendoza region are planted at high altitude near the base of the Andes Mountains. With hot days, cool nights and breezes from the mountains, this region produces beautiful fruit that is concentrated and naturally acidic. The result is excellent wine that is balanced and well‐structured.

When you read the label on the bottle of Argentinean wine, the grape that is listed is 100 percent of that varietal. The Malbec wines from this region offer tremendous single varietal focus, and in the hands of a great winemaker, will leave a memorable finish on your palate and in your mind.

In tasting both the 2009 MontGras Quatro blend from Chile and the 2009 Salentein Killka Malbec from Argentina, you will discern a very distinct style of winemaking. The difference in these two wines is very representative of Chilean and Argentinean wines. Chilean wines have a tendency toward big, rich, full‐bodied wines whereas Argentinean wines typically are concentrated, focused and a bit less refined. Both of these wines are outstanding examples of South American wines of exceptional value.

2009 MontGras Quatro Blend from Chile

From Viña MontGras, this Chilean wine is a blend of 50 percent Cabernet Sauvignon, 20 percent Malbec, 15 percent Carmenère and 15 percent Syrah. This wine is a deep ruby color in the glass and offers aromas of fresh‐roasted coffee, dark fruit of black currants and cherries and leather with a hint of vanilla. When you smell this, you know you want to taste it, and you won’t be disappointed.

On the palate, this wine is full‐bodied, rich, soft, supple and round with a nice balance of fruit and acid, which allows it to pair well with food. This wine is not so big and over‐extracted that it will overpower you or your food pairing. The Quatro serves up a long, luscious and lingering finish and costs less than $15 at Liquid Planet. Pair this wine with grilled top sirloin or prime rib.

2009 Salentein Killka Malbec from Argentina

From Mendoza, this Argentinean wine is flamboyant, fruit forward, spicy and perfectly tannic. In your glass the wine has a deep purple hue with darker streaks of purple when held up to the light. Dark plum and blackberry with a bit of sweet vanilla meet the nose. This wine has great fruit, balance and structure on the palate. Don’t forget about the wonderful silky tannins this wine offers. The Killka has not been overly manipulated in the winemaking process, and this is one of its best qualities. Pair this wine with rib eye or filet mignon and a red wine reduction or green peppercorn sauce. This Argentinean wine is also available at Liquid Planet for under $15.

Both Liquid Planet wines receive the WineGuyMike™ Seal of Approval®