Each Spring with the coming of warm days and drier sunshine, I anticipate the arrival of the new vintage of dry French rose, in particular the rose from Domaine Tempier in Bandol.  Tempier has its fair share of fame, touted the “best rose in the world” by importer Kermit Lynch and “rose of the year” by Wine Spectator for the most recent vintage, but it is not the awards or the accolades, it is the sheer quality and elegance of the wine that excites this wine drinker.

The wine is from a small, family run winery in the south of France, in a region that most have never heard of, never mind ever enjoyed.  Bandol lost much of its crops, like so many others in France, during the European phylloxera epidemic (and, yes, it was our fault).  Leonie Tempier replanted and nurtured his vineyards back to health and a generation later his granddaughter, Lulu, and her husband, Lucien Peyraud, brought the vineyard out of economic crisis, establishing Bandol’s first DOC.  This family has lovingly worked so hard to keep their beautiful wines available to us.  This history is played out for me each year when I taste the new vintage—each one has distinctly its own flavors and subtle textural differences.  2009 is rich and elegant.  The soft salmon color of the wine deceives and the palate anticipates a light flavor, but this rose is flavorful, intense, and distinct. Aromas of peach, raspberry, and pomegranate are followed by concentrated fruit, and pleasant, creamy, fresh flavors that fill the mouth.  The acidity is balanced, with hints of lime and subtle minerality that cleanses the palate.  It is satisfying, complex, and refreshing.

I suggested to one shopper that I would liken it to the essence of key lime pie, much in the way that Belgian Trappist Ale drinks like liquid bread pudding , but perhaps my analogy is too pedestrian for this elegant wine. I don’t know about you, but I have had some pretty fabulous key lime pie!

While this wine would be lovely as an aperitif, it is a fantastic accompaniment to many meals.  This time, I made Lulu’s own bouillabaisse, which can be found in her cookbook, “Lulu’s Provencal Table.”  Her recipe is a simple one that relies on fresh local white fish and shellfish (perfect for Rhode Island), a simple marinade of fresh fennel (and lots of it), some garlic, potatoes, leeks, saffron, and served with toasted baguette rubbed with aioli. If it sounds lovely, it is.  I highly recommend this pairing, and so does Lulu. The dish is perfect with the rose, and if you are splurging, finish the meal with the rouge—also nearly 100% Mouvedre and equally delightful and satisfying.  Watch for my review of the 2006 Rouge in the coming weeks!

In the meantime, eat, drink, and think.

Bottle/Tap: Bottle

Just when I thought that I had every kind of fruit beer – blueberry, apricot, watermelon, strawberry, raspberry, snozberry – I find a mango flavored ale.  The part that really caught my attention was the fact that this was a pale ale and not some kind of lighter beer.  Most fruit beers focus on the fruit flavor and the beer is comparable to a hefewiezen or some other light bodied brew.  When you turn a pale ale into a fruit beer, you get my attention and then I have to drink, and drink I did.

First and foremost, this beer had a very strong mango aroma as soon as I cracked the cap.  I kept it cold, poured it in a normal pint glass and noticed the golden color; all the normal characteristics of a fruit beer.  I took a swig and there it was: the bitter.  There was the deception of mango sweetness for a few seconds then the pale ale takes over and you have that solid bitter you forgot about.  This beer was a true ‘bait and switch’ and I liked it.  You could really taste the mango all over this beer and the bitter aspect flared up at the right time to make it exciting.

Normal fruit beers can be a little boring since they are often a tamer brew; however, if you add the fruit to a pale ale, or even an IPA, you have a more exciting brew.  This was a random find and I was skeptical at how the mango would play out but I was impressed.  The only reservation I have with most fruit ales, or maybe bottled beers, is the high amounts of carbonation.  I find myself swirling my glass a lot to cut the carbonation down and really enjoy the flavors.  Be careful if you have too many of these — you’ll be wearing a grass skirt in no time.

I still remember my first taste of Bourbon whisky; my best man had introduced me to it in a Baltimore County dive-bar one summer evening. I sat there, wondering what I had just done, not knowing where that fiery first taste would lead me. It’s time to revisit an old pal. Maker’s Mark was my first taste and it still holds a special place in my heart after all these years.

Maker’s Mark is a handmade, small-batch bourbon whisky born out of Loretto, Kentucky. In production since 1959, it has remained a staple of bars around the nation due to its charming, square-ish bottle adorned with red sealing-wax, and its pleasant taste. At 90 proof, this whisky is very versatile. It can be sipped neat, on the rocks, or mixed in your favorite cocktail. For this review, I am having it on the rocks, accompanied by music composed by Akira Yamaoka and a cigarette or two.

After undoing the wax and opening the bottle, the first thing you should do is take a good, long whiff. Very oaky and pleasant, Maker’s doesn’t fool around in the fragrance department (leaving that for the ladies). Aging in oak for 6 to 7 1/2 years makes this a bold and flavorful entrant into the races, if there were such a thing.

Upon first sip newcomers might be turned off to the sudden fire that sparks in the back of their throats and in their sinuses. However, one should not be turned off to Maker’s just because of inexperience. Experienced whisky drinkers can appreciate a good flame when they feel one. When the drink hits your tongue, immediately you’ll taste oak and perhaps a little spice. As it makes its way toward your throat, you’ll notice the warmth of the whisky, not unlike a wool blanket in a New England winter, gently tucking you in. Let it tuck you in, it does its job well. Exhale and experience the way Maker’s leaves its Mark on you, as the aftertaste is equally as pleasant.

On their website, Maker’s offers a variety of recipes and also historical information. If you are so inclined, I would highly recommend checking it out. The whole website is worth the read.

While not on the level of Booker’s or Woodford Reserve, Maker’s is an old standby that’s always standing by. If you are looking for a full-flavored bourbon at an affordable price, look no further.

Hi, everyone! I hope you have been enjoying a few of the recipes I have offered over the past few months and have had an opportunity to make a few of these cocktails for friends and family. (Kids? Ha Ha!) Here is a fun martini, that makes a wonderful nightcap after a nice dinner.

The Almond Joy Martini has become a bit of a staple at fine eateries in North America and is a fantastic offering served as an after dinner martini or as a smaller aperitif size portion that will extend the pleasure of a fun night out and also replace actual dessert if desired.  Here is my recipe… enjoy!

Almond Joy Martini

3 oz. Almond Joy syrup*
1 oz. Godiva White Chocolate Liqueur
2 oz. Malibu Coconut Rum
2 Tb. Coco Lopez Cream of Coconut
toasted coconut & almonds**

Pour Almond Joy syrup into pint glass packed with ice.  Add white chocolate liqueur and coconut rum, and shake for 10 seconds. Pour Coco Lopez on a small plate.  Place an inverted, chilled martini glass into plate; twirl glass in dish to coat the rim.  Place coconut and almonds onto a small plate and twirl coated glass.  Pour drink contents into the chilled martini glass and enjoy. (Please note: The drink should be between a light and dark shade.)

*Almond Joy Syrup

2- 1.45 oz. Hershey Dark Chocolate bars
2 Tb. vanilla extract
1-32 oz. bottle Taste of Florida Pina Colada
7.5 oz. Coco Lopez Cream of Coconut
1 pint half and half

Break chocolate bars into smaller pieces and place in saucepan. (This can be replaced with one bottle of Hershey’s Syrup, if you prefer.)   Add vanilla extract, Pina Colada,  Coco Lopez, and half and half to saucepan.  Let heat for 20 minutes while occasionally stirring.  (Please note: You do not want it to boil, as half and half will curdle.)  Allow syrup to cool.  Makes 1 quart.

**Toasted Coconut

Preheat oven to 300.  Spray baking sheet with a little bit of cooking oil. (I recommend using peanut, as it will add a little nuttiness to the coconut.)  Spread 1 pound of sweetened (preferably organic) coconut flakes onto pan. Make sure they are level. In addition, you can shave a little bit of raw almonds in as well.  Place pan in oven, and cook for 5 minutes. Remove pan from oven and stir.  Let cook for another 5 minutes. Coconut flakes should be slightly browned to make crispy.  Allow to cool for 30 minutes.

California still has some producers that choose to produce wines that rely on character and flavor, and Joseph Carr is one of them.  His Cabernet Sauvignon has all the boldness of American fruit with a European sensibility and balance.

Carr sources fruit from of the top growers around Napa, but he is relying mainly on Oakville for the 2007 vintage.  He makes the selections very thoughtfully and carefully.  All the fruit is handpicked, carefully fermented, and barrel-aged for 18-22 months in 1- and 2-year French and American oak.  His process is simple and true to the grape’s potential—natural, which means the wine speaks of both its American and French heritage.  In other words, it is an American expression of a French style—the best of both new and old worlds.

The wine is a deep dark purple, but has excellent clarity of color despite being unfiltered.  It is youthful but delightful already—I imagine that given a few years, it would mature beautifully.  The nose has scents of smoke, leather, and ripe dark berries and plums.  The plum flavor is even detectable on the palate, though subtle and rich with hints of vanilla, and a pervasive tannin texture and structure that complement the ripe fruit.  What struck me about the wine was that each sip revealed new flavors and subtle changes as the wine was opening.

We enjoyed the wine at Tallulah’s on Thames, one of Newport’s newest and finest restaurants.  Jake Rojas, the chef and owner, puts out food that is nothing short of spectacular and his wife and partner, Kelly Ann, has created a stunning and hip atmosphere that is fun and welcoming. We sat upstairs in the wine bar, and ordered a bottle of the 07 Carr Cab.  The wine was a great match for Jake’s fresh, organic, locally informed and French inspired cuisine.  This chef and wine maker think alike, innovative and thoughtful in their ideas and creations, but drawing on a culture of food and wine that transcends our national boundaries.  The real treat was that we were introduced to Joseph Carr and his wife, who sat with us while waiting for a table.  Like his wine, he is quiet but well spoken, thoughtful and interesting, and a lot of fun. We are so excited to bring it in to Newport Wine Cellar!

Eat, drink, and think.