On a hot June afternoon, I had the pleasure of meeting and speaking with Lori Mason, sommelier and co-owner of Klee Brasserie. Located in the Chelsea area of Manhattan, it is a four year old, European-American restaurant with an emphasis on Austrian flavors. The Austrian notes are courtesy of the other co-owner, Daniel Angerer, who also is the chef and Lori's fiancé.
Lori brings a rich and diverse background to Klee. With a master's degree in philosophy, Lori contemplated pursuing a Ph.D. but switched to the world of law instead. After earning her law degree, she practiced at a New
Posts Tagged ‘Wine’
Devil, You Say
by TJ Davis on July 2nd, 2010 | Australian Wine, Wine
If you said "Tasmanian" you would probably expect someone to follow with "devil", but would you ever expect to hear "wine"? If you have any interest at all in exceptional wines, you should. This small island state off the southeast coast of Australia is home to more than 300 wineries that are producing vintages to rival the best of Europe's best. Like the Pinot Noir of Burgundy, the Riesling of Germany, the Sauvignon Blanc of the Loir Valley, or the sparkling wines of Champagne, Tasmania produces exceptional quality wines in all varieties.
Unlike much of the rest of Australia, the
Unlike much of the rest of Australia, the
Drinking Diabetically
by TJ Davis on June 23rd, 2010 | Red Wine, Wine
Living with diabetes invariably means changing your diet, sometimes drastically. Sugars, fats and simple carbohydrates become your instant enemy because they are processed too quickly in the body and cause glucose levels to spike. Alcohol is processed by your body similarly to the way fats are, and contains about the same caloric value, so consuming alcohol can make it more difficult to control your blood sugar and your weight. Sweet wines and beers contain a great deal of carbohydrates and can wreak havoc on your glycemic index. With these things in mind, you can still enjoy the occasional alcoholic
Pit Smoked BBQ Pairings
by TJ Davis on June 16th, 2010 | Wine
In many regions throughout the United States, summer is synonymous with barbecue, and in the minds of many people, barbecue is synonymous with beer. For the deep, smoky flavors of pit barbecue, beers and ales are fine, but wines can be fabulous. Just as there are countless flavor combinations for barbecue rubs and sauces, there are equally as many options for pairing wines with them. Basically, the same general rules apply for barbecue as for meats or poultry cooked any other way: red for red, white for white. The only additional rule to remember is, it is okay to
Romanian Wine
by TJ Davis on June 4th, 2010 | Wine
In searching for a unique and different wine to sample, I had a recommendation from a Romanian acquaintance to try Lacrima lui Ovidiu, a superior white wine from Romania's Murfatlar region. He suggested the number 5, 1999 vintage, which was bottled after aging five years in small oak barrels. The deep golden wine has a rich aroma and a sweetness that reveals a variety of fruit flavors, making it a splendid dessert wine or aperitif. Lacrima lui Ovidiu is often referred to as a liqueured wine due to its silky sweetness, but it is most assuredly a superb Romanian white
