Wine of the Times

The Sparkling Rant

2012-02-02T19:42:00.003-05:00

I forgot I promised you a rant a couple of weeks ago. Since then, I've been on vacation. I'll have a post about the wine/beer/culinary scene in Charleston, SC soon.

First, though, is that rant.

Why can't you people drink some sparkling wine when it isn't the week between Christmas and New Year? By 'you people' I mean the ones who come into the wine shop, not the one who reads this stuff. (Hi, Mom!) But I digress.

So, yeah. We sold the crap out of Champagne and a few other sparklings (notably some wines from the absolutely amazing Cava house Raventos i Blanc) around the holidays. Now I can't give a bottle away.

What gives?

This stuff is awesome, you know, and the right one can be genius with food. Yes, I mean that. Champagne can be an amazing complement to an entire meal, not just an appetizer or dessert.

Anyway. Whatever. Drink sparkling. You'll thank me later.

Culinary delights at the Wympee Burger

2012-01-07T10:13:00.011-05:00

Yes, you read that right.

And yes, I'm serious. Sort of.

This Dayton landmark has been transformed into a little gem of a restaurant/diner called Olive. They call themselves "An Urban Dive", and the best possible connotation of that phrase just about nails it. You can see a nice photo of the dining room down to the right.

I had dinner there last night, and the place is absolutely genius. All comers are welcome at Olive: they are a locavore restaurant catering to vegetarians, omnivores, carnivores and the gluten-free crowd. Freshness is a must with all of their ingredients, and they have really inventive plates of terribly delicious food.

I went for the Tuscan Chicken Grilled Cheese. Balsamic marinated mozzarella, tomato, pesto and chicken on grilled focaccia. It was pretty tasty, and the sweet potato fries were fantastic, too. I've got my eye on several other menu offerings, as well, so I'm sure to go back soon to try them all.

The place is BYO. All they do is charge you $2 for each wine glass you use. Which is kind of awesome. I was with one of my wine reps and we each brought a totally bad-ass bottle which would've set us back an arm and a leg in most restaurants. My rep brought a bottle of Greg Brewer's Diatom Chardonnay Hamon, which can't be bought in Ohio, and I schlepped a bottle of Evening Land Burgundy, which was delicious and can be purchased here (hint, hint). My bill was all of $12.

Go. Support great local places like this one. Reservations are recommended; they can only seat about 30 people. olivedive.com

Hello? Is there anybody in there?

2012-01-06T11:59:00.011-05:00

That's what anybody who has looked at this blog in the last year has been thinking.

So, yeah, somebody is still in here. I've been busy.

After being consumed for the better part of the last year with the sale of our old building and the build-out of and re-location to our new home a couple of miles up the street, it's been so far, so good in the new digs. We've been getting a lot of compliments on the look and feel of the wine shop and many have commented on its more appropriately wine-specific atmosphere. I'm pretty happy with the way things have turned out, and it's been gratifying to hear that our customers think we made some smart decisions as far as aesthetics and shop-ability go.

That behind us, I'll hopefully find some time and some inspiration

to resurrect this thing.

For now, tide yourselves over with a couple of photos of the new place. I'll be back with one of my now-famous rants shortly.

Relatively shortly, anyway. I mean, it won't be next October or something.

Riesling and you, part tou

2011-03-22T17:18:00.004-04:00

Well, as I mentioned a few weeks ago, I've been thinking a lot about Riesling lately. This is perhaps the greatest white wine grape on the planet.

Now you get to jump in with both feet. Next week we're going to taste nothing but white wines from Germany and Austria, including five Rieslings. These will range from searingly bone dry to dessert-wine sweet.

I've had my trepidations about trying something like this, mostly because many want a range of different varietals at a tasting. And everybody wants to end with a big Cab. I've decided I don't really care, though. Once in a while, at least, we can do something aimed at perhaps opening up some eyes and challenging preconceived notions and tastes. If you want to just drink some Cab or Chard, you can go to a restaurant and order whatever you want. Here, you're at my mercy.

Please come anyway. : )

A list, or is that A-list?

2011-03-04T16:44:00.005-05:00

In a slightly delayed reaction to the annual Top 100 lists of the biggest wine rags, I've compiled a sort of top 10 list for 2010. I tasted a ton of great wine in 2010, and I thought it would be fun to reflect on the wines that got me all hot and bothered. You can head on over to the Bruning's website to view my picks.

Sugar, acid, food pairing and you: a quick guide to Riesling

2011-02-22T10:11:00.003-05:00

So I'm at a German wine seminar the other day, and a few small revelations hit me.

First up, we tasted through six wines from the same Rheingau producer, Johannes Leitz (say it like 'lights'). The presenter told us the stats of the first two wines (sugar level, acid and dry extract), then asked us to guess the sugar level of the third. Everybody guessed slightly higher than the last, but in fact it was about 4 times as much. Why couldn't we tell? Because there was more acid in the wine, as well, drying up the finish and causing my mouth to water as soon as I spit. The finish removed all perception of sugar, and left me thirsting for more.

Later, we discussed food pairing. Inevitably, Riesling gets pigeonholed into pairings with Asian cuisine. It's understandable. It's great with spicy food. However, that acid that we talked about also makes it great with savory and fatty foods. Think about this: we have no qualms pairing orange juice with fried eggs and bacon, or a Coke with a cheeseburger, yet both of these are far sweeter than even the sweetest of table Rieslings. Why does it work? Again, acid. Acid cuts through the fat, providing a brilliant complementary pairing, just like Pinot Noir (a high-acid red wine...well, at least the good ones are) with Salmon.

So go ahead and enjoy that sweeter-than-your-norm Riesling. And pair it up with a nice filet mignon or cream-based dish. You'll be surprised at the results.

Dan's Pick of the Week, Number Six

2010-11-06T14:26:00.006-04:00

The holiday season is sneaking up on us, so I've been thinking about sparklers and dessert wines a lot lately. Available in Ohio for the first time in a while are the wines of Larmandier-Bernier, a highly pedigreed grower Champagne house with decidedly modern ideals of responsible agriculture and a true sense of place, of terroir, in their wines.

I just brought in some of their Blanc de Blancs Extra Brut, a 100% Chardonnay Champagne made entirely from Premier Cru vineyard fruit. It's very dry, made with a minimum of dosage, but it's absolutely delicious.

The wine is absolutely spectacular, and the best part is the price. This stuff is a steal thanks to the fact the importer is also the distributor in Ohio, Vanguard Wines. This stuff goes from the winery to Vanguard to me, instead of the usual arrangement of Champagne house to broker, broker to importer, importer to broker (yes, many times there are brokers on each end), and broker to distributor before finally arriving here with a price three times its worth.

This holiday season, instead of Veuve, drink this (for less money). You'll thank me.

Dan's Pick of the Week, Finski

2010-10-29T11:25:00.005-04:00

To quote the immortal words of my favorite Charlie Brown TV special, 'Christmastime is here, happiness and cheer.'

Actually, it isn't even Halloween yet, but you'd never know it by the beer now rolling in from the best craft brewers. Arriving yesterday was The Mad Elf from Pennsylvania brewer Troegs. It's a rich, tasty concoction of Belgian yeast, chocolate malt, honey and cherries. At 11% alcohol, it'll warm you up on those cold winter nights, and make for a great atmosphere at your holiday parties.

Next week will see the arrivals of Christmas Ale from everybody's favorite Ohio brewer Great Lakes. Colorado's Breckenridge Brewery will also release its Christmas beer in the next couple of weeks. Both of these are 'winter warmer' styles brewed with some holiday baking spice (like nutmeg and cinnamon).

Best start celebrating Christmas now, because by the time you're into the holiday swing, these beers will be long gone. Annoying, I know, but you'll just have to take one for the team and drink them now.

Dan's pick of the week, intervallo di quattro

2010-10-22T12:27:00.003-04:00

Okay...I'm breaking my rule for this one. I think I'd typed before that these would not be things from that week's tasting. This one is. It's such a good deal, though, I had to get the word out.

This week we have Avulisi, a Nero d'Avola from highly respected producer Feudo di Santa Tresa. Nero is the great black grape of Sicily, producing a relatively full-bodied but elegant wine full of black fruit and earthy complexity. This one is a 2003, so it's a nice opportunity to experience a wine with a little age on it. This one has lots of these secondary age characteristics like cedar, leather, raisin and black olive.

The best part is that this is a vintage closeout. It's $12 off until it's gone!

Justifiable excitement

2010-10-22T12:00:00.007-04:00

Next week's tastings are going to be...wait for it...LEGENDARY!

We're going to do a little sampling of wines from Justin, the preeminent Paso Robles producer. The real attraction of this one will be a couple of Bordeaux-styled blends. Justin is deservedly famous for 'Isosceles', a cab-based blend modeled after the great 'left bank' wines of the Margaux and Pauillac AOC's. In the last few vintages, however, they've also been producing a brilliant if less well known counterpoint to that monumental bottling.

You see, on what is known as the 'right bank' of Bordeaux, across the Rive Gironde, there is virtually no cabernet sauvignon grown due to soil conditions. There, in the noble wines of Pomerol and St. Emilion, among others, merlot and cabernet franc comprise the ruling class. Justin grows spectacular cab franc in their estate vineyard, and saw an opportunity to produce a rare-in-California 'right bank' styled blend. The yin to Isosceles yang, it's a blend of 65% cab franc and 35% merlot. The wine, called 'Justification', is a knockout, and we're the only shop in Dayton with it. It's being brought in especially for this tasting, in very limited quantities.

We'll taste them both next Wednesday from 5-8 and Saturday from 3-6. I'm excited. Hope to see a good crowd to enjoy these rare treats, but if not...well, it's more for me!

Opportunity knocks for the negociant

2010-10-16T14:28:00.006-04:00

Who said the economy is all bad?

Thanks to the financial situation of most wine consumers and, in turn, retailers, wholesalers, brokers and wineries, there is a lot of unsold wine and, more to the point, unsold fruit out there in wine country. This is a huge opportunity for enterprising winemakers to find tremendous quality grapes at ridiculous prices.

The upshot, of course, is lower prices for quality wine.

This week, we tasted wines from Sean Minor, a young winemaker who has connections at some of the top vineyard sites in California thanks to his years of work at BV. He started an eponymous label a few years back with an eye toward producing Saturday night quality wine at Tuesday night pricing. He has long term contracts at wonderful vineyards for half of the fruit that he secures every year. The other half he plays the spot market, buying up that orphaned bulk fruit that needs a good home. The contract blocks are a way to hedge against the danger of negociant activity, because it guarantees a certain level of quality. On the flipside, playing the spot market for the rest brings the price of the whole down significantly.

Anyway, the goals have been met. Actually, they've been surpassed at a trot. The wines are great. Our customers especially seemed to enjoy the Pinot Noir and Cabernet Sauvignon, but all five wines are really quite something.

Dan's Pick of the Week, intervalle de trois

2010-10-16T14:13:00.002-04:00

Orin Swift, the hyper-popular cult winery that in a few short vintages has become a winemaking superstar, has a new wine. It's called Abstract, and its a sort of Rhone-styled blend of Grenache, Petite Sirah and Syrah. It has a really cool label, too.

The wines attributes are surprisingly tilted to the black fruit side of the scale. Typically, I would expect a blend like this to have lots of cool blue-toned fruit with a kind of wild brambly texture, but this one has some sour blackberry and some black cherry and currant thrown in. If I had to guess, I'd say that the Syrah (which I believe to have the least presence in the blend, but the actual numbers are nowhere to be found) probably comes from a relatively warm area and is thus driving the wine towards a slightly darker (and higher alcohol; note the 15.7% this bad boy sports, despite the lack of heat on the palate) place than the high-toned world that Grenache usually introduces.

Whatever the case, this stuff is delicious now and can probably stand a couple of years of cellaring. It's relatively scarce this year, but that situation should improve in subsequent vintages. I expect this to become as sought after as the winery's greatest hit, The Prisoner.

To top it all off, Abstract is a great bargain. It's the least expensive wine ever made by Orin Swift Cellars' winemaker Dave Phinney.

The alternative varietal rant

2010-10-08T16:15:00.004-04:00

We tasted a Muller Thurgau this week. It was actually well-received, selling more than any other bottle on the tasting. I got a little bit annoyed over one recurring question. 'Is it like (insert common white varietal here)?'

My answer was generally something along the lines of, 'It's like Muller Thurgau.'

Surprisingly (yeah, right), this was an extraordinarily dissatisfying answer for most inquirers.

But aren't we at a wine tasting to, you know, taste wine? Isn't the point to try to expand our horizons a little? To try something new and find that it is the best (or worst, or something in between) wine you've ever experienced?

/end rant

Dan's Pick of the Week, descanso dos

2010-10-08T15:52:00.016-04:00

So I'm looking around the shop for this week's object of desire.

Is it this? Is it that? The other, per chance?

No, there's only one possible answer this week. It arrived late yesterday and was sitting here waiting for me like a package under the Christmas tree when I strolled in a casual 10 minutes after 10 am (meh...it's Friday).

It's beer. The beer, for some. Founders Breakfast Stout. It's virtues are legendary. It's brewed with coffee, oatmeal and chocolate. Is it coffee cake? No, but you might be tempted to crack one the next time you have a cinnamon roll at 7:30 in the morning. Founder's believes this to be 'the consummate coffee-lover's beer'. Who amongst us can argue with such perfect reasoning?

By the way, it's pretty scarce. I'm trying to limit myself to 2 4-packs. If you don't come claim it soon, though, I may end up with 2 cases.

Dan's Pick of the Week, interval 1

2010-10-01T13:18:00.019-04:00

I've been so neglectful.

I hope this post acts as the necessary springboard to some actual, you know, blogging on this blog. I'll try to get a post up once a week that will highlight a wine (or three) or beer (or...you get it) in the shop. It will always be something that we aren't pouring during our weekly tasting, but aside from that small exception, it could be anything.

So, without further ado, we'll kick it off with something a few of our regulars (as well as some irregulars) have been chomping at the bit to get their hands on...

Back in the shop for the first time in almost a year is a selection of wines from Mollydooker, the Australian winery famous for some of the most luscious, fruit-filled wines on the planet. The wines are extremely limited, so I get a small allocation each year. When the wines are gone from the shop, that's it. I can't order any more. Some years, there are only a couple of wines available, while in others I can get a little bit of each wine they make. Last year was especially tough, with only two bottlings from the release of the 2008 red wines available. 2009 was an easier vintage for the Mollydooker team, so we were able to secure a broader range of their wines, including a couple cases of one cult object that wasn't produced the previous year.

These are not wines for those of you who crave small scale, elegance, refinement and structure. These are pure, hedonistic expressions of fruit. Here they are:

Cabernet Sauvignon, "The Maitre

D' ", $28 A classic Aussie Cab with pure varietal aromas and a plush, rich, fruit-driven palate. (Limited.)

Shiraz, "The Boxer", $28 Explosive and mouthfilling. This is the archetypal Australian Shiraz, loaded with blue fruit, black pepper and tar.

(Extremely limited.)

Shiraz, "Blue Eyed Boy", $50 The

aforementioned cult object. Robert

Parker's Wine Advocate has raved about this wine for years. The last two vintages (the most recent tasted) have been granted "classic" status with ratings of 96 points out of 100 for the 2006 and 95 points for the 2007. This is a more balanced wine than "The Boxer", adding an extremely fine-grained structure to the typical Aussie hedonism. This is delicious now, but is the one wine here that is truly age-worthy. (Limited.)

The Dayton Wine Trail, version 3.0

2010-10-01T13:07:00.002-04:00

The (in)famous tour of the Miami Valley's finest wine tasting destinations is back and better than ever.

Saturday, October 9 will welcome the third installment in our little venture. This time Bruning's Wine Cellar and Bella Vino Wine Merchant & Bar will be the destinations. For a $25 ticket, you'll get a flight of 5 wines to taste at each establishment, as well as transportation between the the shops. I'm pouring a kind of grab bag of Pacific Northwest wines. Tickets can be purchased now at Bruning's or Bella Vino.

You will have the option to start your day at either shop. Tours will leave from Bruning's at 2 PM and 3:30 PM, while Bella Vino will have start times of 2:45 and 4:15. We'll start pouring at 1 PM for those of you who want to do the 2 o'clock tour, so you can enjoy your flight here and then get on the bus.

It should be a great day of fun and wine. Hope to see you there!

The Rosé Dilemma

2010-06-29T11:09:00.005-04:00

Week after week, wine reps bring me tremendously great bottles of wine. Some of them are white. Others red.

Some, believe it or not, are pink.

The problem is that I can't get anybody to try them if it isn't on the tasting. Some wine drinkers want to try it because it's pink. The first thing they ask about a rosé is this: "Is it sweet?" On the flipside, there are some who won't try it because it's pink. To those, I usually try this one: "Pink is a color, not a taste." I like it. It sounds cute. But it never works.

At its best, rosé can offer the luscious red fruit of red wine and the fresh, lean, thirst-quenching vibrancy of white. Doesn't that sound good at this time of year?

I cracked a bottle of Spanish rosé made from garnacha (aka grenache) the other day. Drank it with a light dinner of spring greens with balsamic, dried cherries, almonds and grilled chicken. Heavenly! The bottle of wine, the Artazuri Rosé, was a great deal, to boot!

On behalf of rosé producers (and peddlers) everywhere: give a bottle a try. For about 10 beans, you can have a wonderful bottle of wine.

Greatest Pinot Noir tasting in the history of Dayton ever!

2010-06-14T15:27:00.005-04:00

July 28th is going to be EPIC! We're going all out for you Pinot Noir lovers (actually, this is mostly just for my own edification as a Pinot nut) during our tasting that day. I've had this idea for a long time, and I decided to just bite the bullet and go for it.

We'll start with a class Burgundy (the origin of Pinot Noir), specifically a Premier Cru Volnay from Joseph Voillot. Burgundy has a classification system for it's vineyards (not wineries or producers, but the vineyards themselves), and Premier Cru (often written 1er Cru) is the second highest rating available. Grand Cru, the highest designation, is just a little too esoteric for a tasting (though I'm sure you would all love to pay $40 for a 2 ounce taste!). Voillot is a 5th generation boutique winery with vineyards in the villages of Volnay and Pommard, and produces several stunning Pinot Noir bottlings from each village (as well as a crazy value undesignated wine which uses de-classed fruit from a blend of the same holdings).

We'll then compare the Burgundy with a single representative example of quality Pinot from three American AVA's, each of which is considered to be in the top tier of new world Pinot producing regions. We'll taste bottlings from Brewer-Clifton in California's Central Coast, Fred Scherrer in Sonoma and Soter in Oregon's Willamette Valley.

Like I said, EPIC!

We will, of course, do our usual thing every Wednesday and Saturday until then. Here's what we're up to this week.

Top value wines 2: Chardonnay

2010-05-10T15:57:00.013-04:00

Back to the promised series of best bets under $20. Here are four killer deals on the top dog of white wines, chardonnay.

Domaine Barraud 2007 Macon-Chaintre, $20 From Burgundy, the birthplace of chardonnay, comes this brilliant bottling from the youngest member of the Barraud family of winemakers. This is slightly lusher and fleshier than many chards from Macon, with notes of peaches and poached pears mixing with the crushed stone typical of the minerally soil found in this area of France.

Napa Cellars 2008 Chardonnay, $16 From the opposite end of the style spectrum comes this beautifully full-bodied chard. Sourced from land on which Rombauer has grown chardonnay for their estate bottling for years, this has pedigree to burn, and to belie its pricetag (the delicious Rombauer goes for twice as much). Oak nuances lend a creamy texture to the green apple and apricot notes.

Mirth 2009 Chardonnay, $13 Winemaker David O'Reilly, famous for the fantastic Owen Roe series of wines, makes this chard for his second label, Corvidae Wine Company. The fruit comes from sites in Oregon that are a perfect mirror of Burgundy's cool climate. The result is a lean powerhouse of a wine full of tropical fruit, floral and green apple notes.

Eve 2007 Chardonnay, $13 This balanced offering from notorious winemaker Charles Smith of K Vintners fame is middle of the road in the best possible sense. It is neither overly fat nor overly lean, allowing all the elements for which good chardonnay is known a chance to shine. It is crisp, delicate, and refreshing without being tart or obviously acidic. It has a great label, to boot!

If any of these wines sound interesting, you can find it here. Next time, we'll stick with the Burgundian varietals theme and look at pinot noir.

Here's what we're tasting in the shop this week.

The Dayton Wine Trail, Revised 2nd Edition

2010-05-03T12:06:00.003-04:00

Hey, all. The first Dayton Wine Trail event was a great success. Much fun was had by all and the response from our customers was enthusiastic, to say the least.

We had a few bumps along the way, though, and we're going to make a couple of changes to the next one, which is barreling towards us right now. It's scheduled for Saturday, May 15. For the 2nd Trail, we're going to have a set bus schedule and we're going to sell tickets. First come, first serve. When the tickets are gone, they're gone. They are on sale at each location on the trail (Bella Vino, Culinary Company, and here at Bruning's) right now for $35. The ticket price will cover a four wine flight at each establishment, and as before transportation will be provided for free.

There will be two departure times available at each starting point. Bruning's will have a bus leaving at 1:00 PM and 1:40 PM, Culinary Company at 1:25 and 2:05, and Bella Vino at 1:00 PM and 1:50. I'd recommend arriving at your starting point about 45 minutes or so before your scheduled departure so you'll have plenty of time to enjoy the flight before getting on the bus. We'll start pouring at noon that week to accomodate the event.

Should be another great day of fun and wine education!

Top value wines: Cabernet Sauvignon

2010-04-30T10:00:00.002-04:00

Hello, winelovers! This is the first in what will be a series of posts highlighting good bets for wines that drink well and are easy on the pocketbook. Every wine listed will be under $20 per bottle retail and a few will even be under $10.

Without further ado, let's get started with a look at five top values from the king of red wines, Cabernet Sauvignon.

Cannonball 2006 Cabernet Sauvignon, $18 A dark, full-bodied wine sourced from several AVA's around northern California. A bit of Petite Sirah in the blend gives this some real concentration, while the Cabernet provides the muscle. A hint of sweet vanilla from oak aging gives this a drinkability that few young wines manage. I first tasted this at a trade show where there were dozens of high end cabs. I liked exactly three better than this one, and the least expensive of those was $45 per bottle.

The Guardian 2008 Cabernet Sauvignon, $14 A lighter, more elegant style of Cabernet in the tradition of a Claret Bordeaux. The bulk of the Cabernet comes from Alexander Valley, giving it that area's characteristic dry herbal and cedar notes. Not a powerhouse by any means, but an astounding level of quality can be found here.

Foxglove 2007 Cabernet Sauvignon, $16 2007 is proving to be a great year across all red varietals in almost all areas of California, and this offering from famed Chardonnay producer Varner's second label is no exception. Hailing from Paso Robles on the Central Coast of California, this is a slightly warmer, more iron-infused style than is commonly found in the more northerly Napa and Sonoma Counties.

Boomtown 2006 Cabernet Sauvignon, $16 A second label from Washington producer Dusted Valley, Boomtown's wines have all earned a reputation for best in class quality. The Cabernet is one of my favorites to have around the house. A slightly lighter style like The Guardian above, this is full of all the things I love about Washington cab. Notes of cedar, graphite and forest floor add interest to the dominant varietal attribute of black currant and other dark fruits.

Casillero del Diablo 2008 Cabernet Sauvignon, $10 This is big. Really big. And it has a really small pricetag. And it avoids the common shortcoming of many inexpensive Chilean wines: no green pepper here! Just luscious, juicy fruit and enough backbone to make you remember it.

So there you have it. Next time we'll look at the Queen Bee of whites: Chardonnay.

Wine myths: BUSTED!

2010-04-26T10:43:00.006-04:00

I read a piece on Snooth the other day that is a part of a cool new series called "The Grapevine". They're taking well-known people from the wine community, whether they be writers, winemakers or retailers, and asking them 10 burning wine industry questions.

One question they always ask has to do with the biggest wine myths out there. This response, from Jeff Lefevere of Good Grape, caught my eye: "I have this ongoing wine pet peeve with glassware and wine pairings - the two biggest sinners in perpetuating wine elitism. I really like to drink wine paisano style out of a tumbler. And, I don't sweat what's in my glass if it isn't an empirical match to what I'm eating. Being open-minded to both of those things does wonders for taking the high-mindedness out of wine."

Wow! I personally like to have a nice glass when I'm drinking wine. No tumblers for me. But I agree with him on the fussy pairing of glassware and even food pairings. It's refreshing to see someone who's regarded as something of a wine authority be so honest about some of these topics instead of hiding behind the usual snobbery.

Anyway, the series has been fun, so far (there are three of these interviews posted now). Go and give them a read.

A change is gonna' come II (Dayton Wine Trail edition)

2010-03-29T10:42:00.006-04:00

Another new development at Bruning's is upon us. The first iteration of the wine tasting limo bus tour that we've been talking about for what feels like months is coming up soon. On Saturday, April 17, we're going to kick off what we are currently planning to make a monthly event.

The Dayton Wine Trail will include wine tastings at Bella Vino Wine Merchants in Springboro, Culinary Company in Centerville, and here at Bruning's. We'll start the bus loop here at 1 pm. The bus will make continuous loops until 5 pm, so you'll be able to start at any one of the locations and hit all three before returning to your point of origin. This should be a great chance to meet some new people and try some great wines in enjoyable new settings. The best part of all is that the transportation is free! You'll only pay for the wines you taste at each location.

A change is gonna' come (with apologies to Mr. Dylan)

2010-03-19T16:03:00.006-04:00

Spring is in the air. It's really nice out there right now. So I'm enjoying it by sitting inside and staring at a computer monitor. Awesome, right?

Anyway, Spring is a time for change, so I thought I'd drop a little knowledge on you about some changes afoot at Bruning's Wine Cellar. The big news is that we've recently added some new wine racks, increasing our label potential by over 50%. If you haven't been by in a couple of months, you'll find a lot of new wine available now, with more coming every week.

Spring is also the time to start enjoying lighter, fresher wines. Some new springtime classics available now include Con Class Rueda, Mirth Chardonnay, and Bellenda Prosecco. Of course, we have all our old favorites, as well.

In Seville, Spain, they celebrate Spring with the famous La Feria de Abril. Much Sherry is consumed during the six-day party, pictured above, so we're going to honor that tradition with a Sherry tasting featuring the libations of Emilio Lustau on April 21.

Exciting times here at Bruning's. We hope to see you all! Here's what we're tasting this week.

Wine times in Cincinnati

2010-03-15T16:33:00.002-04:00

This past weekend saw the arrival and subsequent departure of this year's edition of the Cincinnati Wine Festival. We went down on Friday during a trade preview of the event and sampled the wares of most of the distributors in Ohio. We also had a fantastic dinner at Daveed's at 934 in Mount Adams, a restaurant I highly recommend you try if you ever find yourself in that neighborhood. Anyway, at the Festival, 600 wines were on display (I spit...mostly), and I have to say I was excited to taste a few that were new to me which you'll see appearing in our shop over the next few weeks.

I was really excited about the wines from JAQK Cellars. The packaging is a little bit gimmicky (okay, a lot gimmicky), but is very well done. And no one could argue with the quality of the wines. They were fantastic. I especially loved the Pearl Handle Chardonnay and the Black Clover Merlot. This stuff is new to Ohio and is not in stock at the distributor yet, but keep your eyes pealed for these great wines. I know I'll be bringing some in as soon as possible.

On the value front, there were also some great finds. El Vilosell is a northern Spanish blend that has power, finesse, grip and elegance inside the bottle, with a great looking label, to boot. And it costs like eighteen beans. Forefront, a Pine Ridge label, was also showing an out of this world value Napa Cab that is now under $20. Both of those should be here any second now.

Those are just a few of the highlights I'm excited about. Here's what we're tasting this week.

Ratings...what are they worth anyway?

2010-03-01T16:35:00.004-05:00

I came across a wine a few weeks ago that I liked enough to bring in to the shop. It's a reasonably priced Tempranillo from Spain called Casajus VS. After I bought some, I wandered over to the interwebz to do a little checking on what others think of the wine (not that I really care). To my (lack of) amazement, I found the opinions varied in extremis. To wit, The Wine Spectator, that bastion of editorial integrity, basically hated it (to the tune of a whopping 78 on their supposed "100 point" scale wherein no wine ever scores below a 75). The Wine Advocate, on the other hand, decided it was heaven-sent, declaring it worthy of a near-classic rating of 92 points, which is quite high for a $24 bottle of wine. Perhaps they had a nice meal at Casajus.

So, who's right?

I'll let you think about it for a minute.

Still thinking?

The answer, I'm sorry to say, is immaterial. Now, I'm not going so far as to say that the only opinion that matters is your own (though I have in the past said that very thing when caught in moments of unguarded hyperbole). I do think, however, that unless a wine is to be considered universally classic, or great, or whatever, no consensus is necessary.

I have customers that are score hounds, buying only "90+" wines (or whatever). Many of them trust one publication but not another, with no discernible pattern to said predilection. None of this is to bash that kind of wine buying, or the writers who guide it. Hell, I read all of the wine rags. I do think that it's important to remember how subjective the whole thing is, though.

So, while I won't say that any wine some random schmuck likes is great, I will say that if you really want to know what's good, you may want to try it for yourself. Here's what we're tasting this week.

Tastings, tastings, tastings

2010-01-12T11:10:00.005-05:00

Hey, there, strangers. Here's a quick rundown of future tastings at the shop.

Wednesday, January 13 from 5-8 and Saturday, January 16 from 1-4: we're doing a kind of cross-section of different sized winemakers from the west coast. The common theme with all of the wines is high quality and great value. Here's a link to the wines with tasting notes. I'm especially fond of both white wines, which are absolutely unbelievable at their price points, and the Mercer Merlot, which has the complexity and subtlety of a high-quality right-bank Bordeaux.

Wednesday, January 20 from 5-8 and Saturday, January 23 from 1-4: this week is one I've really been excited about. All five wines on the tasting are from Piemonte, the Northern Italian region responsible for some of the grandest royalty of all old-world wines. We'll be tasting some killer wines, including a 94-point Wine Advocate-rated Barolo. Sign up here for our e-mails to receive the tasting list and keep up to date on all our future tastings.

Upcoming weeks will feature the wines of Australia (at tastings January 27 and 30) and rising international superstar of Chilean winemaker Ventisquero (February 3 and 6). We'll also be showing some home accents, wine furniture and clocks (and pouring wine, of course!) at HomeWorld 2010 at the Airport Expo Center.

Holiday gifts for the wine lover

2009-12-09T11:57:00.012-05:00

It's that time of year again, and you've got a wine lover on your list. What should you get for them? Here are some suggestions:

Wine. Well, yeah, but which wine? Here's where a good wine merchant can help you. Give them as much information as possible about your budget and the wines that your prospective giftee enjoys, and then let them guide you. Said wine merchant knows when there are good deals to be had (for example, when a distributor is closing out a vintage of a great wine because the new vintage is in, as is the case with Mondavi's Oakville Cabernet, which can be had for $15 off right now) or when something is unique because it's, say, new to the area (Bookwalter, the fantastic producer of Bordeaux varietals from the Columbia River Valley in Washington is back in Ohio after losing distributorship a while back). If you have deep pockets, your wine merchant can also clue you in to when something is extremely scarce and will be appreciated by a collector (there are literally just 36 bottles of 2007 Bialla Cabernet that came into Ohio, and I bought some for our shop). Anyway, enough examples. Come into our shop or another in the area and you'll find the help you need. One good piece of advice that I like to adhere to is that its a good idea to buy two bottles of whatever you settle on. That way, the recipient will be able to enjoy one bottle now (perhaps, if you're lucky, with you at that Christmas party you take it to) and will still have one left to hold, allowing it's continued development.

Beer. Yes, beer. Not just any beer, though. Many wine lovers also appreciate excellent beer, and many others who don't yet will start to once they experience what's out there. I recommend the brews from Trappist monks in Belgium like Westmalle, Trappistes Rochefort, and Chimay, and some of the better microbrews like Allagash, Brooklyn, or Breckenridge.

Accessories. This can be a tricky one. Many real wine aficionadi will already have everything they want when it comes to accessories, and much that's out there is just poorly made junk. There are a few unique and useful products out there, though. Wine totes are always appreciated, especially if they are padded and insulated like the neoprene styles from Built NY. Decorative tabletop wineracks can be a good gift, as well, because no matter how much long-term wine storage one may have, it's always nice to have something that can sit on the counter and hold a few bottles close at hand. A great gift for the holiday could be a bottle chiller, as well, since sparkling wines will be flowing at many gatherings.

Those are just a few suggestions to get you going. As I said before, any reputable wine shop will be able to guide you further. Happy holidays, everybody!

The Turkey of Wine Occasions

2009-11-23T10:58:00.004-05:00

Thanksgiving is near. There's good news and bad news. The good news is that you get to have a nice holiday with your family (I'm sure some of you are thinking that's the bad news, but you know you love 'em). The bad news is that you're supposed to bring wine and you have no idea what to get, and what's more, Thanksgiving dinner is a notoriously difficult meal with which to pair said wine. A good wine merchant can help you out, and here are a few suggestions from this one:

First up, the king of turkey wines, Riesling. Look for an off-dry style (Halbtrocken or Kabinett if the wine is German), because it will have enough acid to cut through the sweeter aspects of your traditional feast, like cranberry sauce and yams, and enough body and creamy sweetness to stand up to the more savory elements like gravy.

Best in class: Poet's Leap Riesling

Budget alternatives: Tangent Riesling, Richter Zeppelin Riesling, Mercer Riesling

Other white wine alternatives are Viognier, Sauvignon Blanc and the ubiquitous Chardonnay. In the case of the latter two, you'll want a balanced wine. With Sauv Blanc, look for a French or Napa style that combines a little bit of mineral with fruit, and avoid a New Zealand style that bombards you with grapefruit and white pepper. For Chard, you'll want a full-bodied but not overly oaked wine.

Best bets: Tangent Viognier, Provenance Sauvignon Blanc, Hoopla Sauvignon Blanc, Lonen Chardonnay, LIOCO Sonoma Chardonnay

The classic red wine answer to perplexing gastronomical conundrums is Pinot Noir thanks to its versatility. Look for an elegant style with a good balance of fruit and earth elements and smooth tannic structure.

Best in class: Le Cadeau Cote Est Pinot Noir, LIOCO Carneros Pinot Noir

Budget alternatives: Anne Amie Cuvee A Pinot Noir, Waterstone Pinot Noir, Francois Raquillet Mercurey Vieilles Vignes Bourgogne

If you are a little more adventurous with your meal and end up eating duck or deep-fried turkey, or if you are just a red-wine devotee who would drink a full-bodied wine with your breakfast cereal, your best bets are Cabernet Sauvignon (or it's Bordeaux blend siblings) or Syrah. Look for fruit forward wines that aren't overly tannic.

Best bets: Jocelyn Lonen Reserve Cabernet Sauvignon, Kinkead Ridge Cabernet Sauvignon, Bookwalter Foreshadow Cabernet Sauvignon, Bookwalter Subplot 23, Owen Roe 'ex umbris' Syrah, Baileyana Syrah, Boom Boom Syrah

Still not sure? You're in luck. Our weekly wine tasting at Bruning's is focussing on wines for the holiday. Click here for a link to this week's tasting menu.

Happy Thanksgiving!

Fall is upon us redux, Clocktoberfest edition

2009-09-22T11:02:00.005-04:00

Oktoberfests are heating up all over the place. Last week, I was down in Cincinnati for the city's famous celebration of its German heritage. A great time was had by all enjoying special seasonal brews from the likes of Samuel Adams, famous German brewers Erdinger and Spaten, and Cincy's own Christian Moerlein while listening to a German band perform Jimmy Buffet classics (I'm not kidding).

Back in Dayton, this weekend will see a few Oktoberfests including the annual party at the Dayton Art Institute and our own spin on it here at Bruning's: Clocktoberfest. It should be a great time. We'll be here from 9am-8pm this Saturday with an authentic German festival. German music, food, and beer will be the order of the day. In addition to the festivities outside, we will have a German beer tasting from 12-4pm at our wine tasting counter featuring four different brews from Erdinger, followed by a German wine tasting from 4-8pm with five selections from Leonard Kreusch.

Fall is upon us!

2009-09-09T13:10:00.006-04:00

Cooler weather and heartier food is just around the corner, so I have a couple of recommendations to help you enjoy the season.

Fall is a time for beer. Oktoberfest Marzens and other heartier, sweeter, maltier styles are coming back. I have several Oktoberfests in stock, including those from Christian Moerlein, Ayinger, Spaten, and Beck's, and a few more on the way, like those from Sam Adams, Great Lakes, Paulaner, and Bell's. Porters and Stouts are also great in cooler weather, and I recommend Great Lakes' Edmund Fitzgerald, Anchor Porter, Murphy's Dry Stout, and Sam Smith's Oatmeal Stout.

One of my other favorite quaffables for Fall and Winter is Port. A fortified wine that is perfect for sipping in front of a fire after dinner, Port is rich, sweet, and, frankly, addictive. Once you learn to love it, you'll want it every night! A variety of Ports from Kopke are easy recommendations, including a 10-year aged Tawny and a Late Bottled Vintage from 2001. The oldest Port House in the world, Kopke makes every style of Port and has an unmatched quality to price ratio. The values in these wines at every price point are quite remarkable. Kopke's newest vintage offering, from 2007, which we tasted back in Spring as a cask-drawn sample and pre-ordered, will be coming sometime in October. I'll keep you posted.

Also of note in port is the Auction Reserve from respected Port House Broadbent, a great value barrel blend made up of four different vintage Ports from the the last 15 years or so. Justin Obtuse, a Port-style wine from California's Central Coast made from traditional Port varieties and Justin's specialty, Cabernet Sauvignon, is also a perfect after-dinner sipper.

Sip and swish: the fun part

2009-08-31T13:57:00.007-04:00

Finally! We get to actually, you know, taste the wine.

After our previous adventures in wine ogling and wine agitation (see below), we're now ready to drink it. Glory be!

This part, I'm confident, we all know how to do. I'll just throw in a couple of suggestions.

First, don't drink it too quickly. You've probably only got a couple of ounces in your glass. Take your time to savor it. This is especially helpful when you run across a wine that is negatively impacted by the lingering finish of the wine you just had. Of course, if that damned wine steward (a.k.a. me) knew what he was doing, he'd have arranged them correctly so that wouldn't happen.

But I digress.

Anyway, yeah, sip it. Let it hang out on your tongue. Roll it around in your mouth. Even swish it, if you must. Try not to make any unneccessary gurgling noises, though. It's kind of a turn-off for your fellow tasters, and you wouldn't believe some of the noises I've heard experienced tasters make. It can also prove beneficial to breath in through your mouth with some of the wine still in there. This can get tricky with regards to that noise issue, but it can help open up a young wine so you can learn a little more about what it will be like after a little more aging.

Should you not notice the same flavors as the schmuck next to you, don't worry about it. Everybody has varying degrees of sensitivity to different aromas and flavors. So if you taste strawberries when somebody else tastes raspberries, don't let yourself think you are wrong. If you can't pick out any distinct flavors, that doesn't really mean anything, either. You'll get more and more comfortable as you taste more wine. Remember that the ultimate goal is to try to learn what you like and then enjoy the wine. The more wine you taste, the easier it will be for you to identify what flavors and aromas and textures you enjoy.

Now, the big question: should you spit? If you find yourself at a tasting where there are, say, four or five wines, then by all means swallow. You'll thank me for this advice. I'll tell you, though, that sometimes, like when you're at a big event and you have dozens of wines to taste, you have to spit unless you want to be rushed to the hospital before the fun really even starts. Even then, I try to swallow a tiny bit of any wine that I think will be worth knowing more about. There are flavor receptors in the back of your throat that will respond differently to wine.

Anyway, I guess that should about wrap it up. Let me re-inforce, one last time: it's about having a good time. Don't take it too seriously; enjoy yourself.

Michael Adelsheim in the house!

2009-08-19T12:54:00.015-04:00

Just a quick note of the "Save the Date" variety. The next two weeks will see some pretty sweet tastings here at Bruning's. On Wednesday, August 26 and Saturday, August 29, we'll be exploring France's Rhone Valley with wines from Louis Bernard. I personally love Rhone wines. They're probably the most consistently enjoyable of all French wines, for me. We'll have a white Cotes-du-Rhone and a red Cotes-du-Rhone, a Vacqueyras, and a white Chateauneuf-du-Pape and a red Chateauneuf-du-Pape.

Wednesday, September 2nd will see us with a special guest at our usual wine tasting. Michael Adelsheim will be here with a special sampling of wines from Adelsheim Vineyard, one of the pioneering producers from the Oregon Pinot Noir movement.

I'm really looking forward to this. As something of a Pinot Noir nut, I've been an admirer of the Adelsheim ethos for a while now. Their releases are truly outstanding examples of what can be accomplished with top quality winemaking in the Pacific Northwest. If you're not a regular, try to make it to this one. It'll be a good time!

We taste every Wednesday night from 5-8PM and every Saturday from 3-6PM at our shop on Fairfield Rd. in Beavercreek.

Swirl and Sniff...or Sniff and Swirl and Sniff?

2009-08-07T15:03:00.032-04:00

Next up in the absurdist world of alliterative wine tasting methods, we have the (I've decided) inseperable brothers Swirl and Sniff. Again, the idea is simple: take a moment to learn what the wine in your glass smells like before you pour it down your throat. This is an important step, because so much of what you taste in wine is in its aroma (also called its "bouquet" or, ridiculously, its "nose").

Swirling the wine around in your glass before you smell it, as forcefully as possible (without spilling!), helps. The idea is to get some oxygen in there, which will force some of the aroma to "bloom" into the glass. Personally, I like to sniff, and then swirl, and then sniff again, but only because I like to discover how the character of the wine changes as it "opens up". Take deep breaths, and really get your nose into the glass for full effect.

When you follow these suggestions, you can learn some interesting things about the wine you're holding: basic things like what flavors will be prominent in the wine, but also more complicated things like how well-integrated the alcohol is and how mature the wine is.

That's right, it's time to talk about another sign of a too-young wine!

If the wine smells of green pepper, it's either too young to drink, or was made from unripe fruit and will never be ready. Or, it could mean that it's Chilean, but winemakers there like to refer to "jalapeno" to avoid the stigma of a young wine (I, personally, like to roll my eyes at this). If the green pepper not isn't too overwhelming, just giving the glass some time to open up will help. This can be accomplished with more swirling, or by decanting (pouring the wine into a wider, shallower container so there is more surface area in contact with the air) for a while before serving.

Another thing you can learn by sticking your nose in your glass is that the bottle is bad. Now, I don't mean that the wine isn't good, but rather that something has gone wrong with this particular bottle. Usually, this has to do with the cork, either from a common bacteria that taints some cork and can ruin a wine, or from an incomplete seal, which causes oxidation. Both of these things are bad for wine. Really bad. You'll know it when you smell it (though you can see oxidation in some wines in the form of a "browning" of the color.)

Sometimes, a bottle can go bad from a secondary fermentation if a tiny bit of residual sugar and live yeast make it into a bottling. If a bottle is supposed to be still but has fizz, don't drink it!

Allright, so now we're at the point of pulling in the reigns a bit again. If all of this sounds overwhelming, or too fussy, or just plain weird, don't worry about it. Just have fun, and try to find some new bottles to add to your list of favorites! You'll become more accustomed to this absurd behavior as you go.

See: examining the visual examination process

2009-07-31T10:47:00.007-04:00

In my little list of alliterations from the earlier post's title, the first step in wine tasting is "See". The idea is simple: take a look at what's in your glass before you pour it down your throat. Many wine experts can tell you why. They'll say it can tell you many things about the wine, including how old it is.

"Wait a minute," you're thinking. "I can see the vintage right on the bottle!" In this case, however, age is a reference to the maturity of the wine, not just the length of time that has elapsed since the fruit was harvested. Every wine will mature at a different rate. And I mean every wine. Sure, there are some rules of thumb: a Cab will take the longest to mature, sometimes 10 years or more, while a Sauv Blanc or a Pinot Gris can be delicious a few months after bottling. But within each varietal, there will be a wide range of "ages" even among wines that were bottled on the same day, due to myriad factors such as the soil and weather in the area they were harvested and different winemaking techniques.

Okay, back to tasting.

Generally speaking, red wines get lighter in color as they age, while white wines get darker. Another thing to look for with regards to the age of the wine is how dense the color is at the edge of the glass. If the color fades at the edge when you tilt your glass while holding it in front of a white piece of paper (anything white will work), then it is a more mature wine. There will be a distinct ring near the edge with almost entirely clear liquid on the outside. If the color goes all the way to the edge, and again depending on the wine itself, it may be too young to drink. We'll get into some other signs of immaturity in later posts.

This is good information to know, if you're going in with some knowledge of the specific wine you are looking at. For example, if you've had the same wine from the same producer from multiple vintages but never this year, you may be familiar enough with the wine that this information can benefit you. Due to all the factors that are involved however, as I intimated before, this won't really do anything for you if you don't know this particular wine. A mature Cab from one producer may look like a young Cab from another, and vice versa.

Another item of interest in the "See" category is the much-ballyhooed idea of "legs" in a wine. If you can see how the "age" thing might be somewhat useful in the right circumstance, let me unequivocally state that the legs issue is total and complete bunk. Some wines are thicker than others and have more glycerides and residual sugar in them, so they coat the glass and leave sticky trails of themselves streaming toward the bottom of the bowl after you swirl it around. So what? Some of the finest wines of all time leave no perceptible trail, while others leave tree-trunk sized legs. It doesn't mean anything when it comes to quality.

Next up, Swirl...and maybe Sniff. I'm not sure I can seperate those two. So it may be a long one. :)

See, Swirl, Sniff, Sip, Swish, Spit?

2009-06-27T14:40:00.009-04:00

A few weeks back we did something a little different on our tasting. It was a focussed horizontal comparison of the kind that you might find in a much more structured, formal environment. The wines were all from Schug Carneros Estate and were all from the 2007 vintage. We tasted two Chardonnays and two Pinot Noirs, the two varietals having one example each from two different AVA's (American Viticulture Areas) in California.

This got me thinking. Normally, in an effort to avoid some of the "wine snob" pitfalls associated with tastings, we go for a more laid-back drop-in style. A "come on in any time between (x hour) and (y hour) and try whatever you like from this week's selection" kind of a thing. This can be both hugely beneficial, but there are limitations. Likewise, the more structured tasting I mention above has it's own sets of plusses and minuses.

If you Google "wine tasting", you may very well come up with some instructions on the "proper" procedure. You may even find a clever collection of alliterative language to help you remember how to act. Most of this kind of stuff is hooey. I mean, would you rather find a wine that you genuinely enjoy that you can remember in the future, or impress some snobby "connoisseurs"?

At any rate, think of this post as a rambling pre-amble to a series I'll post over the next couple of days that will attempt to de-mystify some wine tasting tradition. Before we get started, let me give you one simple idea to always keep in mind when you're tasting: it's about learning what you like. No matter what anybody says about a bottle of wine or what it costs you, it's worth nothing if you don't enjoy it.

New (and old) in the shop this week

2009-06-26T11:29:00.022-04:00

I've brought in a couple of really special new things in the past few weeks, and a few old favorites are back, as well. Some of these are special because, well, they're really, really special. Some of them are notable for being great values. Some are both.

First are a couple of wines from Sonoma, California's Schug Carneros Estate.

The 2007 Schug Carneros Chardonnay was oaked in the traditional Burgundian manner. Now, I know what you're thinking. "But I don't like oaky!" If it's any consolation, I don't either. But this one worked, because the quality of the fruit was so high and the balance was just right. The oak didn't overwhelm the fruit, and the result was a subtle, elegant expression of the king of white wines. This one is perfect for dishes with creamy sauces: this wine will work miracles with pasta, foul, and veal.

The 2007 Schug Carneros Pinot Noir was an even bigger hit. Again produced in the style of a Burgundy, this one hits all the buttons for traditional Pinot fans. A subtle and complex wine, it displays earth with hints of cherry, berries, and oak on the nose. The palate is pure Burgundy, with cherries, currants, strawberries, and smoky earth, all followed by a silky smooth finish. This one has a few years of ageability, but is drinking tremendously well right now, and will pair nicely with just about any meal.

Back again is the Emeri Sparkling Sauvignon Blanc. You may have read about this one in Mark Fisher's wine blog a few weeks ago after we and a few other shops in town had poured it at tastings. Mark's enthusiasm matched many others who have tried it. After getting beyond the novelty of a sparkling Sauv Blanc, you'll find an extraordinarily crisp and refreshing value.

Anybody for a beer? I've been harping on Trappist beers for months on end, but here's another worth talking about: The Trappistes Rochefort 6. The 6 uses the same recipe as the more widely available 8 and 10, but is a lighter expression of it due to it's shorter distillation times and lower amounts of candied sugar and yeast. This one has the lowest alcohol of the three and is the most drinkable during the summer and with a wider variety of foods. The Rochefort monks make this recipe only once a year, and it accounts for less than 1% of their production. So when this is gone, it's gone.

Enjoy!

Wouldn't you rather have a beer?

2009-06-05T15:23:00.000-04:00

Sometimes, it's okay. In fact, most of the time. With the proliferation of fine imported and hand-crafted American beer, there's really no reason that you can't enjoy the same level of satisfaction that you might with a proper wine pairing. In fact, the possibilities are as endless and rewarding as with wine.

I've been on a major Trappist kick lately. These beers are actually made by Trappist monks in Belgium and in Netherlands, and the brothers seem to know something the rest of the world doesn't. A few favorites are the beers from Westmalle and those from Trappistes Rochefort, both from Belgium.

Perhaps another style of beer which deserves some spotlight right now are the deliciously light and refreshing but flavorful summer beers from America's top craft brewers. Two of my current favorites that could have you in a blissful mood on your patio with a barbecued chicken are Oberon, from Bell's Brewery in Michigan, and Anchor Summer, from San Francisco's Anchor Brewery.

So the next time you're cooking a nice dinner, reach for a beer. And when you find yourself at a restaurant that has a nice selection, ask about one you're not familiar with. Snooty Sommelier be damned!

A Baby Brunello that will knock your socks off!

2009-05-22T15:50:00.000-04:00

We've been tasting a Rosso di Montalcino this week. A Rosso is essentially the same thing as a Brunello di Montalcino, without the baggage that a reputation brings with it. The grapes are the same, 100% Sangiovese Grosso. The only difference in the winemaking is the aging process. By the laws of the Brunello DOC, the wine must be aged on oak for a minimum of four years. Rosso di Montalcino only requires two years on oak before bottling.

The upshot of this is that you get a slightly friendlier, more fruit-forward wine, at a comparitive bargain, to boot! Instead of shelling out $50 or more for a bottle of Brunello, this particular bottle, the 2005 Capanna Rosso di Montalcino, will set you back only $30. After a promising tasting on Wednesday night, I took about a half a bottle home and enjoyed it with some primavera. It's earthy aroma and cherry-dominated palate really shone when paired with the kinds of bright flavors you find in the springtime Italian classic.

This stuff is ready to drink now, but probably has a few good years left in it.

Inaugural post, musings free

2009-05-15T14:23:00.000-04:00

Welcome! This is our first post in what promises to be a fun series. As of now, I plan three posts a week, one of which will feature new or interesting wines and beers in the shop. The balance of posts will be of a more general nature, offering some random thoughts on our beloved hobby as beer and wine aficionadi.

So watch us here beginning next week for what I hope will be a good read for wine and beer lovers in Beavercreek and our big brother Dayton and its surrounding areas.