Fenway Farms

Fenway Park.  If you've spent any time in Boston...really any at all... you're very well aware of Fenway.  The country's oldest ball park, we, as residents, cherish

our summer nights there, and lord knows we parade every guest we've ever had through there as the trophy of our city.  There's a badge of honor that goes along with how many games you've been to each season, and another for how many different areas of the park you've sat in.  Knowing where the right sausage guy stand is and who to ask for "dust and dirt" has it's own medal.  Of course there's also one for knowing how to juggle two beers, a pretzel and a hot dog back to your seat without spilling on the row in front of you.  If you're in the know- you are in the know for Fenway and its a point of pride.

However- there is still one surprise hiding in Fenway that I would bet you a carton of Popcorn that even the die hards don't know about (obviously I'm not much of a gambler).  Fenway Farms.  Heard of it?  And no I'm not talking about the gardens in the Fens.  Just above Jersey Street, on the third base line, outside the EMC and State Street Pavilion levels, there sits, on a former "dead space" sits a fully functioning garden.  

Begun in 2015, this piece of roof has been transformed to house a 5,000 square

foot garden.  Now this isn't your fire escape "garden" comprised of a couple of basil plants and maybe one sad tomato plant (face it- that thing isn't going to make tomato sauce), this garden is producing 6,000 pounds of vegetables annually.  Six Thousand Pounds of an incredible variety of vegetables - we're talking carrots, peppers, squash, potatoes, sweet potatoes, lettuce, kale, collard greens, every herb you can think of, tomatoes (of course) and so much more.   

So where does this harvest end up?  Two spots really- a large chunk is served right in Fenway Park.  The chefs there have the incredible good fortune to design their menus (mainly in the EMC Level dining) around what the garden is growing.  Talk about fresh and local.  Now most of us aren't attending many games in those lux seats but that doesn't mean we

can't indulge in these veggies- there is a salad bar in the ground level concessions that offers these sweet picks!  It doesn't end in Fenway though.  There is a whole area of the farm known as the Vineyard Vine's Deck where private events can be held and ALL of the produce grown there is donated to my very favorite organization- Lovin' Spoonfuls.  If you are a long time reader of ABFD- you love them as much as I do.  We go way back.

So how does all of this work?  Green City Growers set up the garden using- wait for it- milk crates.  Yup- milk crates, landscaping cloth, dirt and a minimal use irrigation system keeps this garden growing all season long. 

Fenway Park has always been one of my favorite places in the summer.  It's the place of great team work, of heartbreaking suspense and incredible joy.  It may well be one of the romantic places in Boston where loyalty is tested and belief perseveres- and now it's a place of growth, a return to our roots, and a place to nourish body and soul.    

How Would You Redesign Boston Common?

I'm honestly not sure if there is anything as quintessential to Boston as Boston Common.  It's like apple pie and America.  The oldest city park in the US, it dates back to 1634 when it was used for cows to graze until it became a bit too popular for that use.  Later it provided a restful location for the military to set up camp during the American Revolution, and its green calming space was where many soldiers departed from to march to Lexington and Concord.  Though it was also used for darker events as it became the place for hangings, and for a while a dumping ground which caused the citizens to stay away.  However since the advent of the 1900's we've seen the space used for concerts and speeches, rallies and marches.  It is truly the common space for the city, open to all.  

Respecting the nature of that common space, the city is now appealing to its residents for help with the common.  Boston Common has just received $28 million to be used for its revitalization.  The powers that be have a whole host of people studying the common- structural engineers, environmental experts, storm water experts...all sorts of people to make real improvements to the space. However- they want to know what we as the residents, the people who frequent the common every day, weekly, monthly or even just occasionally want to see.  They have opened up a survey  and urging all to respond and give ideas. 

So what do you want to see?  Boston is, already, the best city.  We are constantly striving to achieve greatness in all aspects and often lead the way for the rest of the country.  We contribute in sciences and finance, politically and healthcare, sports and the arts.  Let's use those amazing brains and talent to come to get to design our common to be the best it can be.   One quick favor though- please don't bring back the cows- my dog would NOT appreciate their presence ;-)

Cline Vineyards, Cashmere Red Blend 2016

See here’s the thing I try to impart on anyone who will listen- wine doesn’t have to be “technically good” to be a favorite.  Wine critics wax on about high acidity and gentle tannins, the aging ability, depth of flavor…and all of those are wonderful things.  And wines that have excel in those categories can be amazing wine- but see wine isn’t just marking check boxes.  Wine is experiences, it's memories, it’s passion, it’s love.  More often than not someone’s favorite wine isn’t something that was graded high by some wine critic- its something that transports them to memory.  

I bought Cline Vineyard’s Cashmere blend while I was on a business trip to San Francisco probably about 8 years ago.  Long before I had studied anything about wine.  I had a meeting with our Asia teams later that evening and so I declined to go out with coworkers when our day wrapped up.  Instead I made my way to Fisherman’s wharf and bought dinner and a bottle of wine to bring back to the hotel.  This bottle of wine.  It was more expensive than what I normally drank, but I decided I deserved to splurge.  

I remember sitting in my room later that night relishing every sip of a wine that was so luxurious to me.  A blend of Mouvedre, Grenache, and Syrah- it was full of notes of chocolate and red fruits- I remember thinking that it felt like I was sipping the most wonderful cherry dipped in chocolate concoction I’d ever had.  There were little notes of spice to keep it savory.  It was perfect in my book.  

I spent years trying to find it after I returned to Boston.  I even emailed the vineyard for assistance.  They relayed the horrible news that their Cashmere wine was still unable to be shipped to Boston -something with labelling laws, but they were working on it.  Cut to tonight- when I found this bottle in my (very) local wine store.  

Simple label, limited colors- I felt excited about my purchase.  When I returned home I wondered- what are Cline’s practices when it comes to their wine? Are they cutting corners and finding shortcuts to getting the juice in the bottle or are they taking pride in their work.  I gotta say- Im not sure I’ve ever been so impressed with a companies website.  Every step of their winemaking process is outlined - from the sheep and goats they use to remove weeds harmful to the vines, to their commitment to keeping their wines clean throughout the fermentation process.  

The resulting wine, 2016 vintage: ruby red, but starting to lean towards garnet.  The nose is bright with red fruits- cherries and raspberries, but plums as well.  Spicy black pepper, hints of chocolate, a bit of eucalyptus, and a background of cola.  Dry, not bone dry, but definitely dry on the palette, high- acidity, as I’d anticipate from Sonoma.  Light body, and light tannins.  The flavors- strawberry was the first, then raspberries and cherries.  The black pepper stayed behind, and no trace of the eucalyptus on the tongue.  Cola for sure, and just hints of chocolate.  Despite the color of the wine hinting at aging, the wine itself presents with youth, and the ability to age.  

No matter what- remember that wine is more than just the description above.  Wine is the experience and the memory.  Now if you’ll excuse me- I’m going to go enjoy my wine and remember when I was a fresh faced 20 something, drinking wine in hotel rooms after meetings with Asia ;-)

Drop that PSL!

I know - it's alllllllllmost Fall and we know that Pumpkin Spice Latte is sooooo tempting to welcome the season with but what if I told you to keep sipping that Rose wine instead?? Over the past couple of years marketing geniuses have blasted the market with Spring/Summer Rose wine ads basically equating your outdoor festivities with the pink drink.  Rose (which has been around since ancient times -some even think it predates red wine we know today) is the perfect drink right on through the fall.  Here's the skinny- rose wines are really just a lighter version of red wine.  Same grapes- less time on the skins.  Here's why that's important:  red wines have these beautiful deep flavors- red and black fruits, mocha and chocolate, and other savory components, paired with tannins, and often bigger body, they are typically perfect for winter.  However- a great bottle of rose can contain those great big beautiful flavors and even some weighty body that will pair with those heavier meals and chillier nights that fall welcomes. So don't rush to put away those pink sippers, keep them around for another month or two and relish in those that have deeper pink tones and definitely those from warmer climates to truly get those fall feels. And fine- have a pumpkin spice latte in the morning if you must

Gosset Champagne- What Wine Should Be

I recently had the opportunity to sit across the table from, and share a meal with Bertrand Verduzier, the International Business Director for Gosset Champagne.  The food was incredible, but the Champagnes they served were exquisite.  What truly got me that evening was the way Verduzier spoke about wine.

I've had incredible opportunities to speak with wine professionals- makers, somms, vineyard owners.  I've had the chance to learn about what inspires them, to hear how they've perfected their craft, to understand their joys and challenges.  Never before however has one embodied so closely everything I know and feel about wine.  

If you've ever sat down over glass of wine with me- either at a restaurant, or in a friends home, or on one of my City Wine Tours, you've heard me, sometimes ridiculously, talk about the story that wine tells.  It is truly the case however- just like any party guest- that your wine should regale you with tidbits from its life thus far.  It should wax on about the early days when the fruit was simply a dream to the bud, to when the yeast met the juice, to when you finally pull the cork. Every stage of its life influences its taste and attributes.  

Every wine you meet should tell you its life story.

Verduzier, speaking for Gosset Champagne, is of the same mindset.  Champagne, generally, is a funny wine- its often a blend of different vineyards for each house, and for that matter its a blend of years.  Where still wines showcase the year in which the grapes were grown, sparkling typically blends together several different years to provide a consistent product. Consistent- but lacking in story.  Consistent wines, showing the same flavors year after year, are lacking in personality.  Gosset knows this.  They limit the blending of years so that the majority of their wine is all from a single year.  That means that it weathered the same storms, sought shelter from hot days together, and ripened into perfect worthy fruit together.  

When you pop open a bottle of Gosset, you've popped open one of your most interesting party guests.  The tales of growing in same vineyards as their forefathers when Gosset began in 1584.  They speak to the time honored traditions passed down as the house transferred from making all still wines to adding bubbles.  Their fruit forward presence testifies to their growers commitment to not use malolactic fermentation.   Their flavors aren't manipulated but instead showcase the great and tough weather of its year along with the talent of their winemaker.    

Gosset Champagne is a true testament to what Champagne, and really all wines should be.  The fruit is the star and whatever it has to say- we're listening! 

Rock Steady or as Balanced as a Sea Saw?

It is virtually impossible to listen to a wine discussion without hearing the words - "well balanced".  Every time you order a glass or a bottle at a restaurant the server always ends their description with "it's really well balanced", or even better- wine stores have an incredible habit of underlining the words multiple times on their description cards.  Honestly, more than any other wine term, I find that that phrase is the used the most, and somewhat haphazardly.  Based on how frequently we hear it, you might assume that it is the paramount facet of what makes wine great.  

Here's the thing- balance really just refers to how all of the other facets of the wine are working together.  If you've ever been in a wine discussion with me- I often comment that it really just means that all the kids are in the pool playing nicely with each other.  

We've spoken about sweetness, body, acidity, tannins and flavor.  When you're examining body- ask yourself - is anything WAY out in left field?  Is the body off the charts but body the sweetness, body and flavors don't match up?  Are the tannins crazy expressive but everything else playing back up?  

Now here's the thing- a balanced wine doesn't necessarily mean its a GOOD wine.  I'll say that again- balance DOES NOT indicate good quality. Let's take a look at the Nebbiolo grape for our example.  Nebbiolo is the grape found in Barbaresco, Barolo and Langhe wines.  Now these are some of the absolute best wines in the world.  A good vintage can often age for 20 - 30 (and beyond!) years.  Here's the thing though- a young Nebbiolo can be abrasive and tough to drink.  The tannins are off the charts- and though usually there's wonderful flavor and fine acidity and body- those tannins make it unbalanced.  However- let them age and everything comes into play and all is right with the world.  

Sometimes an unbalanced wine just needs time.  Sometimes however it is a poorly made wine.    Sometimes a balanced wine means that the winemaker manipulated their wine with sugar or other additives to make it that way. 

As you get more comfortable with different varietals and how they perform in your glass it will become much easier to tell the good from the bad based on balance.  Rule of thumb for now- if you trust your server or your wine store- you can trust their recommendations.  

The Case of the Aggressive Tannins

Every time I run a wine education seminar I find that tannins are the piece of wine that cause the most confusion.  People seem to love the word, but what they are and what they mean to wine remains a mystery.  

Tannins are a compound that live in the skins and stems of grapes.  That's really the simplest explanation.  They infiltrate your wine during the wine making process.  

Even more simply explained- when we make wine we crush grapes to get the juice out.  The fun fact is that whether we crush red grapes, black grapes or white grapes the juice is always clear.  If we're making white wine- we just push that juice through to fermentation, but if we're making a red wine we'll crush the grapes and then let the juice sit on the skins and stems to pull the red color from them.  I love that fact- that's how we make white wines from red grapes, and that's why rose wines are so lightly colored- we minimize the skin contact.  Pretty cool right?  

OK so back to tannins- when the juice is pulling color from the skins- they are also exposed to the tannins.  Now when tannin presents itself in wine it feels like a drying of the inside of the cheek- sort of like a cotton ball has been wiped down the inside.  The level of this expression can vary greatly- from hardly recognizable to abrasive.  This is determined by several factors but for our purpose here- the root of it comes from how thick the skin of the grape is.  The thicker the skin, the more tannin it can give to the wine.  This will also be a strong reason for the varied colors of red wine.  

Think of a Pinot Noir- the color is pretty light, you can usually see through the wine to a surface below. The tannins are very light.  Now think of a Cabernet Sauvignon- the color is much deeper and the tannins are far heavier.  

Tannins are pretty crucial when pairing wines with food.  If you're dealing with a wine with big aggressive tannins, than you'll want to pair that with a food high in fat.  Cheese, hamburgers, steak- anything with a fair amount of fat to it- the fat will coat your mouth and round out the tannins so they aren't as aggressive.  A lightly tannic wine however can be served with less fatty foods.  

I remember a few years ago the big news was the ability to drink red wine with seafood.  As most sea foods are so light, and limited in their fat content, this was noteworthy.  Of course the idea was to pair Pinot Noir with your fish- the light red wine does a wonderful job of complementing a big flavored fish- like the swordfish.

Tannins are nothing to be scared of, nor should they have an air of mystery.  Paired correctly (when they are present) they will simply enhance your experience and deepen the wine.  

Do I Really Need a Real Estate Agent?

The other day I found myself in a conversation I was warned would happen when I started my  training to become a Real Estate Agent.  The dreaded: “why do I even need an agent?” conversation.  To be honest- I get it.  Prior to getting my license I looked at countless properties online, and watched all of the reality real estate TV I could - I figured- can’t I do this myself?

The answer is yes, you probably could, but why would you want to risk it.  As you start your home search, looking at all of the amazing listings on the various websites, sorting through the ones that are most appealing to you- you might start to wonder: how do I know how much I’m comfortable offering?  How much can I really afford?  Enter your Real Estate Agent.  Your agent is there from day one front loading the entire experience so you are prepared for the day that you purchase.  They are your go to resource for educating you on the paperwork and the market, matching you with a team of proven service providers, making your purchase seamless and protect you throughout the entire process. In a competitive market like Boston’s, being prepared is imperative.  An agent worth their salt knows at least a handful of great mortgage lenders who they can quickly, and with confidence refer you to help you find the number that best works for you.  

Once a lender is on board, and you feel confident in your search, then your agent can start helping you sort through all those listings you’ve been looking at.  Heading to open houses, making appointments, getting you in the front door of homes in your budget and in your desired area- that’s just the next step.  Then it happens- like a gift from above-  you’ve found that place that has won your heart.  It’s the place that you can see settling into for years to come.  Your agent is there to field all questions about the true value of the property.  They’ll be there to ensure that the place you’ve found works not only in your fiscal budget, but also into your lifestyle overall.  When you’re ready to make an offer,  we’ll comb through mountains of data to determine how the market is performing so we can best guide you on what your offer should be.  Are houses selling for over or under ask?  How much over or under?  How many other homes are on the market that are similar to the one you want?  Therefore- how desirable is this particular place?  These are chief pieces of information, and coupled with a few other items, an agent will be able to help you find the price that will win the negotiations.  

Oh and those negotiations.  We are bound to you, as our clients.  We have a responsibility to you to keep all of that confidential information that you’ve told us, confidential.  We aren’t going to and tell the listing agent- “psssst hey- my client can really spend $xxx they are just seeing how little they can get it for”.  Nope - we’re going to keep that between us.  We’re going to make sure that we get you the best deal on the place.  

And that’s the next piece- you’re offer has been accepted and while you want to celebrate that small victory- we’re not quite ready to celebrate yet, but we will be right there to give you a high five…and a phone number.  A phone number of a home inspector, one that we trust implicitly, who will thoroughly inspect your potential new home and let you know of any issues they may find.  After that step is complete- we’re may go back to the negotiation table.  We’re going to present the findings, if any, and see if the price needs to be adjusted.  

Next hurdle completed and it’s time for the Purchase and Sale agreement (or P&S).  This is a lovely legal document written by those jargon loving lawyers to make sure that you and the seller are entering into a sound agreement.  Obviously this isn’t something to be taken lightly, and reviewing the terms that the seller sets forth requires a keen eye for legaleze.  A practiced, accomplished Real Estate Attorney is the only way to go.  Your agent will know some fantastic attorneys.  This is who they work with every day.  

Once the final checks of the mortgage are completed, and that wonderful lender that your agent referred you to has dotted all the I’s and crossed all the T’s- it’s time for the lawyers to finish everything up and schedule the closing.  Your agent will be with you every step of the way to that final walkthrough on the day of closing to make sure that they left that washer and dryer you asked for among other things all the way to the closing itself to watch you receive those keys!

Buying a home is an incredibly exciting process.  It’s the space that will be your respite and your comfort for years to come, so it’s imperative that you have the real estate right team working with you to ensure that every moving piece falls into place, every date is met and no detail is missed.  Your Real Estate Agent is THE person to fill that role.  

Let's Talk About Acid

Whenever I get to the part of a wine tasting where we need to look at the acidity levels I always start to imagine some cheesy movie out of the 1970's about the party culture- and then I giggle.  My tour participants must think Im nuts.  It's a fair assessment.  

After the giggles though- acidity in wine is a big deal.  How much or little acidity is a big influence on what will pair best with the wine.  Earlier we talked about the body of wine, and how that must match closely with the body of your food, here we follow the same principle- the acidity of your food and your wine must be close.  

How do you tell how much acid is in your wine?  This is one of the more challenging items to get right.  However, at its base, acid will present in wine as saliva congregating under your tongue.  So if you have a high acid wine you'll feel saliva pool under your tongue.  A lower acidity wine and you won't feel too much.  

We measure this amount by what we call "The Drip Test".  Sounds pretty awesome right?  It's actually insanely disgusting.  Basically the idea is that if your wine has a high acidity level then your mouth will continue to "water" after you've swallowed your sip - so much so that if you tip your head forward and open your mouth you may drool.  Yup- Drip Test.  My fellow classmates and I finally called enough on that one and learned to just pay careful attention to the area under our tongues.  Generally speaking if you feel that you need to swallow a second (or a third) time to clear the saliva from that area before talking- it's a high acid wine.  

Higher acidity wines are largely found in cooler climates.  Acid bakes out of grapes as they mature on the vines so the warmer the grapes grow in, the less acidity will be present in your wine.

So when you find yourself face to face with a highly acidic wine, don't pair it with your favorite cup of New England Clam Chowder.  Your mouth won't be able to adjust quickly enough and the intricate flavors of the chowder will be lost.  Instead- pair it with a food that has its own punch of acidity- lemon sauces, tomato sauces, vinaigrettes.  

Do your best to match acidity levels- wine to food and you'll find a pleasurable experience.  But please, don't feel the need to perform The Drip Test at your next dinner party- or if you do please leave me out of it ;-)  

Wines for Holiday Fun!

Happy Holidays!

It's that time again to host and toast! There are parties aplenty and gifts to be given, but everyone knows the best gifts are those that can be drunk.  I'm here to help you navigate the wine stores and score the perfect bottles to be given and shared.


For the occasion that sparkles:
When you want your wine to complement the twinkling lights popping a bottle of bubbly is always the right decision.  Wowing your friends will be easy with sparkling wine from France called Cremant.  Made outside of the Champagne region so it can't use the fanfare of the name, it is made using the same practices but clocks in around $20.00 a bottle making it much easier on your holiday budget.

For a cookie tasting:
Hundreds of sugar cookies all lined up and ready to be devoured calls for a special wine. Those fancy desert wines, usually hidden away in the bowels of your wine stores are the perfect accompaniment.  I would highly suggest splurging on a bottle of Sauternes.  They are small bottles- 375 mL, and are typically found for about $40, but their sweet style and flavors of almonds and orange marmalade make them a perfect complement to a cookie eating afternoon.

For reunions and catch ups that last for hours:  
These are the nights we dream about -friends and family back in town, and hours can be wiled away with good conversation.  These occasions demand a sipping wine- a wine that doesn't require intricate pairing, a wine that can be drunk on its own and is presents a pleasing palate.  Valpolicella is the perfect wine for these nights.  This Italian wine has medium high acidity, coupled with medium body which makes this easy to drink glass after glass. The bright fruit flavors of plums cherry and often chocolate make it a pleasure to enjoy.  Valpolicella can normally be found for about $20 a bottle and be sure to find one marked with the DOC or DCOG label for the best quality.

No matter what wine you choose to accompany your gatherings and gift to your hosts, I wish you the merriest of festivities!!

Questions on what bottles will pair with your meals?  Send them over- I'm happy to help you plan!

The Kitchen- At the Heart of It

I've been thinking a lot about the idea that I mentioned last week- that food is home.  For me, it always has been.  Certain, many, tastes and smells can bring me the same comfort that being home does.  They can make me feel that same warmth, love and acceptance as being surrounded by family can do.  If that is the case, if food is truly the key to home, than in the physical home it comes as no surprise that the kitchen is the epicenter of the household.  

Some of my favorite memories as a child are watching my mom cook.  We had this great kitchen in my childhood home- where the stove sat on a peninsula separating the room.  We had put these two wooden stools, ones enhanced by stray paint brush marks from art projects and spray paint from Halloween costumes of past years, on the backside of the peninsula so when my mom was cooking I could talk to her.  I would sit there for as long as she cooked- trading stories about the day, observing her methods, breathing in the scents.   In a time when "open concept" wasn't a thing- we're talking the 80s here kids- we were ahead of the times.

Today so many homes are designed to create this exact feel.  Every renovation I see, and all of the new builds, have this central idea in mind- to open the kitchen to the living space.  We take down the dividing walls and create a flow- a flow of space to foster a flow of conversation, of camaraderie, of family.  All of this stems from having that kitchen open.  Islands and peninsulas are far more common now than missing in kitchen designs so that in our busy lives we still have time, even if we're multitasking making dinner, to trade stories and make plans.  

What do you think of the open concept idea?  Anyone miss the formal dining room (I do sometimes!)?  When you think of your dream home- is it open or more traditional?   

Food, Wine and Real Estate!

It's been almost TEN YEARS.  

No, not since my last post though it feels like it, but since this little space of A Boston Food Diary began.  Ten years.  On January 23rd, 2008 I hit publish for the first time and man...I cannot believe the journey its taken me on.  Hopefully it's taken you, my dear reader, on one as well.  Over these years we've walked into countless restaurants, we've eaten lord knows how many calories, we've had incredible kitchen successes, and some unmentionable failures.  We've tasted wine together.  We've gotten to understand its story, it's trials and jubilations and its become something so much more than alcohol.  A Boston Food Diary has been there through an incredible chunk of my adult life and now we're going to start a new path together.  

Are you ready?  This is a big one.

Several months ago I joined Unit Realty Group here in Boston.  I have plunged into the incredible world of Real Estate as a buyer/seller/rental agent.  I decided it was time to put all of my knowledge of this amazing city, every nook and cranny, every hidden gem, to even better use, and help people find their home here.  As you all are aware- I don't believe there is any better city in this country to live than Boston, and I cannot wait to help people experience all that it has to offer.

So what does that mean for A Boston Food Diary- it means exploring the market through the eyes of the food and wine world.  Looking at kitchens and finding the ones that make me swoon to entertain in them, revisiting old haunts and introducing the new ones as we traverse the neighborhoods, and going back to what made me start A Boston Food Diary in the first place.  

Food is home.  Food is family, and friends, and laughter, and comfort.  Your residence should be the same.  I can't wait to start this next part of the journey with you all.

It's All About That Body

Is your wine tasteless?  Have you noticed that you've had a sip of something fantastic and then you eat a little something and all of a sudden that awesome wine has no flavor at all?  It may be a simple fix- it might be that the wine was simply paired poorly.  One of the biggest errors that you can make when pairing wine with your food is not taking the body of the wine into consideration. 

Body of wine however doesn't refer to waist measurements or how it looks in those jeans- instead it refers to how it feels in the imbibers mouth.  We have a little analogy to help make sense of this.  Skim milk- you know how that feels when you drink it?  Weightless right?  Sort of like water?  But then if you were to drink heavy cream, or maybe when your ice cream melts in the summer- you know how that feels in your mouth?  It coats your teeth and tongue.  It lingers on the surfaces.  Wine will do the same- a light bodied wine washes back like skim milk, and a full bodied wine lingers like heavy cream.  And just like there are gradients between milk types- 1%, 2%, Whole...there are with wine as well.  Every wine will feel different in your mouth.

Apparently I have no photos of Beef Stew...imagination

Now with that much intricacy- that means that you can't just pair any old food with every glass of wine.  That's recipe for disaster.  Lets say you have a light bodied Sauvignon Blanc and you decided to pair that with beef stew.  Beef stew is full of richness.  The beef is fatty and the broth is hearty.  That will coat your mouth all on its own.  Now when you take a sip of that delicate Sauvignon Blanc, well it just can't compete.  It's own body is so light that it is overwhelmed by the richness of the stew and you no longer taste any of its flavor.  Poor Sauvignon Blanc.   Let's say, instead, that we pair that Sauvignon Blanc with roasted chicken or sushi?  Now every flavor of that Sauvignon Blanc can be relished, and so can your food!

That's of course the other side- if your wine is too full bodied, let's look at a Cabernet Sauvignon from Napa, then your food gets overshadowed.  That fresh Lobster Roll you've been dreaming about all winter.  It's finally in front of you- lightly dressed with butter, but really the lobster is the star, and then you pair it with a big Cab.  Yikes- good bye lobster- your layers of flavor will have to be tasted a different day.

Of course I'm speaking in extremes, but we want to be careful of the body of wine when we're pairing with food.  Make sure that the body of your food matches (as closely as you can) the body of your wine and avoid the unpleasantness.  

Sweet Wine or Dry Wine? Dry Wine or Sweet Wine?

SEVEN!  We have talked about wine for SEVEN different posts without even tasting it yet..that seems sorta criminal doesn't it?  I mean it's almost rude of me to make you wait that long to taste wine.  However, it's a good thing I promise.  Your primary senses have now been prepped.  You've visualized and breathed in the scent of the wine and through those acts, you know so much.  You've learnt about how old the wine is, you've prepped for what flavors may present, you may even know the type of grape.  You're ready to dive in.

When we taste wine- take a small sip and let it sit on your tongue for just a couple of seconds and it will settle naturally in your mouth, then swallow.  Under 5 seconds for all of it.  Every time, that first sip of wine gets me.  My mouth lights up- it immediately reacts to acidity, to alcohol, to the body, to the tannins and to the flavors that are ever present.  Wine has so many different facets to showcase, your mouth has to play catch up a bit.  We allow it time to catch up by taking it piece by piece- starting with the age old - dry or sweet. 

When we're talking about a dry wine or a sweet wine, at its core, we are talking about how much residual sugar is left in the wine from the grapes that made it. You remember those grapes- similar to the ones you snack on- sweet and bursting with flavor.  Well when you convert the right types of grapes to wine yeast eats the sugar in the grapes and makes alcohol.  Sometimes a winemaker might stop this process a little early and that leaves what we know as "residual sugar".  You'll taste this sugar in the wine and, depending on how much is left behind, you might end up with an off dry, semi sweet or sweet wine.  

Now here's the thing- we want to be mindful of this residual sugar when pairing food with wine.  As a general rule of thumb- always try to match a wine and food so that, if necessary, the wine has more sugar than the dish does.  If your food has more sugar to it than your wine, you may risk making that wine taste bitter or harshly astringent.  

So if you're having a meal with very little sugar- which would account for many of our roasted chickens, salads, sandwiches, soups etc, than the driest of wines will do, but say you prepare lamb with a cherry glaze- you'll want to pair a wine with that with a bit of sweetness to it.  Wines grown in warmer climates, and those Rieslings are great for having a perfect range of sweetness to them.  The other key pairing note?  Spicy food LOVES a sweeter wine!

Sweden's Greetings, Happy Holidays

Ladies and gentlemen we have a paradigm shift!  No longer do Bourbon and Whiskey rule the oak infused liquor shelf- heavyweight Absolut has stepped into the ring! That's right, vodka is stepping up its game and giving our winter cocktails a run for their money with Oak by Absolut.

But it’s only in a few select markets - and Boston is one of the lucky ones.

Utilizing a quick aging on a combination of American and Swedish oak as well as former bourbon barrels, the vodka takes on subtle flavor. Notes of chocolate, caramel and toasted oak make Oak by Absolut incredibly malleable.  Paired with almost anything or served on its own, versatility is its knockout punch. Below are some inspirations for everyone in Boston looking to enjoy some festive and delicious cocktails at home.

Fall Harvest

I'm never quite ready to abandon the light crispness of summer white wines when the temperature begins its descent, so I created this fall inspired sangria, utilizing a robust rose wine to help ease the transition.

o   1 bottle rose wine (I suggest one made from Garnacha or Sangiovese)

o   1 cup Oak by Absolut

o   1 tbsp honey

o   1 Macintosh Apple, cored and then cubed

o   1 Bartlett Pear, cored and then cubed

o   1 orange, sliced, halved and cut into quarters

Instructions: Combine wine, Oak by Absolut and honey in a large pitcher, stir well.  Add the fruit, and serve over ice.  If a little fizz is appealing, top with seltzer water (local favorite Spindrift in the lemon flavor is perfect).

The Mighty Oak

The advent of the Fall season is always welcomed with warn sweaters, comfy boots and all things apple. A base of good apple cider, combined with the oak flavor of Oak by Absolut and the nuttiness of Amaretto makes this cocktail king of the fall.

o   1 cup good apple cider

o   1 shot Oak by Absolut

o   1 shot Amaretto

Instructions: Combine all ingredients in a shaker with ice.  Shake well, pour into glass, serve.

Flannel and Cords

While the fashion this time of year might be oh so "basic", this cocktail is anything but.  Nutrients burst out of this one to help ward off the common cold, and it pairs perfectly with your perfectly trimmed beard, and of course the standard flannel.

o   1 cup pure carrot juice

o   1 shot Oak by Absolut

o   1 tsp turmeric 

o   1 tsp cayenne pepper

o   2 tbsp pepperoncini juice

o   1 pepperoncini (for garnish)

Instructions: Combine all ingredients except for the garnish in a shaker over ice.  Shake well.  Serve over ice in a mason jar, garnish with the pepperoncini and a handlebar mustache.  Basic.

The Snow Shovel

It's coming...we all know it is.  Soon enough our days will be spent shoveling- sidewalks, parking spaces, driveways, outdoor bars...shoveling will be done.  It's a task that desperately needs a cocktail to fix that inevitable throbbing back.  Enter, The Snow Shovel.

o   1 cup Oak by Absolut

o   2 tsp good maple syrup

o   1 tsp vanilla

Combine all ingredients in a shaker over ice.  Shake well.  Serve straight up.  Shake off the chill.

Comm Ave

Winter brings ice, snow, and the obligation to shop.  The obligation to shop with thousands of your favorite Bostonians, all jamming into stores and creating crazy traffic at every turn.  The Comm Ave is an ode to all those brake lights that line our favorite "mall" during the winter, and it's sure to calm your nerves from a stressful drive.

o   1 cup cranberry juice

o   1 shot Oak by Absolut

o   1 shot Cointreau 

o   Orange zest

Combine all liquids in a shaker over ice.  Shake well.  Strain into a martini glass, squeeze the zest of an orange peel into the glass and add as a floater.  Be glad your drinking and not driving.

Noche Nevada

Once the winter settles in, we're all looking for ways to escape the doldrums, and start cashing in those miles to get to the nearest tropical location.  For those of us whose points don't add up enough, fear not: Noche Nevada is your ticket to island time

• 1 cup pure coconut milk
• 1 tsp grated cinnamon
• 1 tsp grated nutmeg
• 1 tbsp good maple syrup (optional)

Instructions: Combine all ingredients in a shaker with ice.  Shake very well.  Serve in a martini glass and picture the sand between your toes.