tag:blogger.com,1999:blog-9027678864277042662024-02-23T21:02:49.263-05:00The Birch BeatThe Birch Beat is a lifestyle blog focusing on food, wine and travel, and related lifestyle info. Gina Birch is a freelance writer and radio/TV personality in Southwest FloridaThe Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.comBlogger347125tag:blogger.com,1999:blog-902767886427704266.post-81433833832330639522020-07-13T18:13:00.000-04:002020-07-13T18:13:04.729-04:00The French Wine Revolution and Bastille Day Let's Drink <div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Photographer Marie Ormieres<br />French Wine Maker Gerard Bertrand<br /></td></tr>
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I really miss live wine tastings, I mean REALLY miss them.<br />
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With the pandemic forcing the cancelation of large gatherings--and for a time <i>any</i> gatherings--our world has shifted to the virtual realm and it's just not the same. Especially when it comes to wine tastings.<br />
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I so enjoy the interactions and discussions during wine tastings, which of course you can still have virtually. But then I'm left with a bunch of open bottles and very few people to share them with.<br />
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What<i> is</i> wonderful about virtual tastings is getting to see friends and colleagues from around the country and world. I look forward to seeing who logs in to each one so we can chat on the side.<br />
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At the beginning of the month I joined a group of wine friends in a tasting entitled <i>The French Wine Revolution. </i>It was hosted by one of my favorite French winemakers, <a href="https://en.gerard-bertrand.com/">Gerard Bertrand</a>.<br />
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In advance of the tasting I received a box full of goodies from several of his wineries, all in the Languedoc region of Southern France.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56583Bjqi-n_gpd0q-qb228-dTeyfMRwj8-KhrknYQ7jFsPpwJScqgCNFg0EADGY-HDubmlo2DSolXeMswzivsjTNNfJTcPitErJNZOXEiK7XsDmNDdPgrP-906uX_Pf-zF-I_xzEXi8/s1600/IMG_9121.jpeg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1158" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56583Bjqi-n_gpd0q-qb228-dTeyfMRwj8-KhrknYQ7jFsPpwJScqgCNFg0EADGY-HDubmlo2DSolXeMswzivsjTNNfJTcPitErJNZOXEiK7XsDmNDdPgrP-906uX_Pf-zF-I_xzEXi8/s320/IMG_9121.jpeg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lining up ones for The French Wine Revolution virtual tasting</td></tr>
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I was thrilled to see four of the Cotes des Roses. These are the most beautiful, artful bottles. The glass on the bottom is cut to look like a rose and they come with a glass enclosure. The bottles I received were 375ml but they also come in the traditional 750ml as well as large formats.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3eJGdZkH52dTaXZrJujJkT4N8TerdBCE_YqMM7RDw-v7PptKbtSIoYiFa-P8HEDNEuH5pSQJZ-rlgvxtH9Q98ZAD4yFhIUUsS0Qr2lGW9k0rNx6PgEY2Sq8AZthDdCzkalOwTdT9YmA/s1600/cote+des+roses+Goeffrey+Lucas+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB3eJGdZkH52dTaXZrJujJkT4N8TerdBCE_YqMM7RDw-v7PptKbtSIoYiFa-P8HEDNEuH5pSQJZ-rlgvxtH9Q98ZAD4yFhIUUsS0Qr2lGW9k0rNx6PgEY2Sq8AZthDdCzkalOwTdT9YmA/s320/cote+des+roses+Goeffrey+Lucas+%25282%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer Geoffrey Lucas<br />Cotes des Roses wine bottles</td></tr>
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The rose was refreshing with red fruit and character. The sauvignon blanc was crisp and citrusy, a kind of cross between Sancerre and New Zealand styles. The chardonnay was tropical with flavors of peach and even a touch of mint on the finish. Finally, the pinot noir was light and acidic with black currant.<br />
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These wines were actually second in the order of the tasting.<br />
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We began with an overview of a few of Bertrand's 16 vineyards, along his wine making philosophy where the earth is first. He takes great pride in biodynamic farming and operating practices, and you can literally taste the difference these efforts make.<br />
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<tr><td class="tr-caption" style="text-align: center;">Virtual tasting with winemaker Gerard Bertrand</td></tr>
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While he talked about taking care of the earth and the vines, we sipped Gris Blanc, Bertrand's most successful rose in Europe.<br />
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<tr><td class="tr-caption" style="text-align: center;">Photographer Marie Ormieres</td></tr>
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Made from Grenache Gris, a grape with a pinkish grey skin, it makes you salivate. Light and minerals with a bit of strawberry, it's a most perfect hot weather wine.<br />
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Two wines in the Art de Vivre collection were next. The striking, heavy clay bottles are an homage to Greek and amphoras that were traditionally used to age wine.<br />
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Art de Vivre Clairette du Languedoc Adissan is a white wine that smells like pineapple. Made from clairette, it was fresh and fruity and fun with a lingering finish<br />
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The Art de Vivre red consists of syrah, grenache and Mourvèdre. A young wine it was complex with black fruits (red on the finish) and herbs such as thyme. I immediately wanted lamb.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj677v6nw0U18rKgtgAehcfk8wz7jas-HOe8zDF2bwTjkso9FtXy8kx29qm7e1QVi5pHgjPHRWd-wipzB5LKSTht-zFhhTMtzvk_rmBga2Kao-2ZJtfYcMOP3EBgmkESO8fLPk_DA0kXI4/s1600/art-de-vivre-credit-photo-marie-ormieres+%25289%2529.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj677v6nw0U18rKgtgAehcfk8wz7jas-HOe8zDF2bwTjkso9FtXy8kx29qm7e1QVi5pHgjPHRWd-wipzB5LKSTht-zFhhTMtzvk_rmBga2Kao-2ZJtfYcMOP3EBgmkESO8fLPk_DA0kXI4/s320/art-de-vivre-credit-photo-marie-ormieres+%25289%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photographer Marie Ormieres</td></tr>
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The final wine came from Bertrand's iconic Chateau L'Hospitalet. The award winning 2018 Grand Vin Red, is another blend of syrah, grenache and Mourvèdre. It smells full with white pepper and strawberry. With good tannins and structure, it's a wine that will only get better with time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5qhsl0ZP-8izkB9RpEkRwm02V8AGVjriz-TB2U8tjmnDnIN9oIb4hSkDKiLMajOGCnEFh1lSO8Z6fAdWOeWRn_rn3dB265h93bISUaA1kggZ5mYAwHGAz0CHMHLtfb7zPQQXwwYIA4s/s1600/CHATEAU_L_HOSPITALET_GD_VIN_RG_300DPI_best.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="202" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5qhsl0ZP-8izkB9RpEkRwm02V8AGVjriz-TB2U8tjmnDnIN9oIb4hSkDKiLMajOGCnEFh1lSO8Z6fAdWOeWRn_rn3dB265h93bISUaA1kggZ5mYAwHGAz0CHMHLtfb7zPQQXwwYIA4s/s320/CHATEAU_L_HOSPITALET_GD_VIN_RG_300DPI_best.png" width="80" /></a></div>
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One of the best things about these virtual tastings is that many are recorded. If you missed this when it was live you can still watch it <a href="https://www.youtube.com/watch?v=memIhQe-8p0&feature=youtu.be">here</a>. Purchase the wines locally or via wine.com and taste along.<br />
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BUT WAIT...there's more...another live event tomorrow, July 14th. </div>
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On Bastille Day (July 14th) Bertrand is hosting another master class--with a twist. He's teaming up with chef Tim Kilcoyne to raise awareness and support for <a href="https://wck.org/">World Central Kitchen</a>. Kilcoyne is director of chef operations of the food organization that was founded by renowned chef Jose Andres.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Tim Kilcoyne in action with World Central Kitchen<br /></td></tr>
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The organization's mission is to provide meals to communities in need, those suffering from natural disasters such as hurricanes, and most recently COVID-19 relief. The operation is massive, it is impressive and it has made a difference in the lives of millions of people around the world<br />
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You can taste through the Cotes des Rose with Bertrand and Kilcoyne during the French Wine Revolution and Bastille Day event which begins at 1pm EST. Sign up <a href="https://www.gerard-bertrand.com/pages/support-world-central-kitchen">here.</a><br />
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I can't think of a better way to celebrate Bastille Day while being "safer at home" this year. See you online.</div>
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com4tag:blogger.com,1999:blog-902767886427704266.post-81066667828182948612020-05-20T09:35:00.000-04:002020-05-20T09:35:25.531-04:00Oregon Wine Month with Erath<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQXBESQSrVgS1TH2ucNBeRMaTzs2n3wymQHm7pGeCpD3b3tJlblpHr7xC4ElGOOSaYkAcLeMYahZ2SzI089KXNTpSRK6QAMCVsH4d4OFvbqsAUKr2HKvYVNP8Mo6fTX9cBK4TgxrQ0Ao/s1600/IMG_8605.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQXBESQSrVgS1TH2ucNBeRMaTzs2n3wymQHm7pGeCpD3b3tJlblpHr7xC4ElGOOSaYkAcLeMYahZ2SzI089KXNTpSRK6QAMCVsH4d4OFvbqsAUKr2HKvYVNP8Mo6fTX9cBK4TgxrQ0Ao/s320/IMG_8605.jpeg" width="320" /></a></div>
May is Oregon Wine Month.
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So many amazing wines are coming from this great state; especially ones that are low production and higher costs. But what about some every day wines?<br />
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I get calls on a regular basis from friends in bigger retailers and grocery stores who need help selecting a wine for dinner or similar gathering.<br />
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<a href="https://www.erath.com/">Erath</a> is one vineyard that consistently produces value wines. I recently tried the 2017 Pinot Noir and Pinot Gris, along with a lovely Rose of Pinot Noir, along with my <a href="https://grapeminds.podbean.com/">Grape Minds</a> co-host Julie Glenn and Erath winemaker Gary Horner.<br />
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He has an interesting story and takes a look back at what has made Oregon such a great wine making state.<br />
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Check it out here...<br />
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<iframe data-name="pb-iframe-player" height="315" scrolling="no" src="https://www.podbean.com/media/player/mdcn6-dce48f?from=usersite&vjs=1&skin=1&fonts=Helvetica&auto=0&download=1" style="border: none;" title="Episode 60: Oregon Wine Month with Gary Horner of Erath" width="100%"></iframe>The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com1tag:blogger.com,1999:blog-902767886427704266.post-53194877260614855372020-05-06T18:19:00.002-04:002020-05-07T09:26:08.345-04:00Virtual Tasting with the Legendary Domaines Barons de Rothschild<div class="separator" style="clear: both; text-align: center;">
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Nothing takes the place of a face to face wine tasting with a wine maker. However, in these times of social distancing it's not an option. Like so many industries, there is a shift to virtual gatherings.<br />
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Wineries have come up with a variety of ways to connect with owners, wine makers and wine experts. <a href="http://wine.com/">Wine.com</a> has created an entire tasting series complete with celebrity vintners and with wines that have wide appeal.</div>
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It's quite simple. Select the tasting you want to participate in, sign up, and the wines are shipped right to your door.<br />
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I recently participated in a tasting with Saskia de Rothschild, chairwoman of the legendary <a href="http://www.lafite.com/en/">Domaines Baron de Rothschild (Lafite).</a></div>
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We tasted four of Saskia's wines from the family's vineyards around the world. She tasted along from her home in France, commenting on the history of the properties and vines, while sharing what she was tasting and smelling in each of the four wines.</div>
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We began with <a href="http://Chateau d'Aussieres Chardonnay Beautiful bright yellow with pale green highlights. Light notes of pink grapefruit and almond blossom. Ageing on the lees gives the wine richness and body, that are accompanied by freshness and finesse through to the particularly long finish. CARO Amancaya Deep ruby color. Intense aromas of white flowers, red cherries and figs. Juicy and complex with hints of cloves and other spices. This well-balanced wine is an elegant expression of the blend of Malbec and Cabernet Sauvignon. Los Vascos Grande Reserve Cabernet Sauvignon Beautiful ruby red color. Aromas of fresh, ripe fruits such as raspberry, cherry, and plum can be discerned in the rich nose, along with notes of caramel, dark chocolate, black olive, and cedar. On the palate, the firm yet elegant tannins bring structure and volume. A powerful, expressive wine with terrific freshness. Chateau L'Evangile Blason de L'Evangile Deep color with hints of violet. Fresh, fruity nose such as raspberry, Morello cherry, black currants with notes of mocha. Soft attack with fruity notes and silky tannins. The palate is long, and very fruity as a result of the well-ripened tannins.">Chateau d'aussières</a> Chardonnay; a delightful surprise for me. From the Corbieres Valley in Langeudoc, it was rich but not oaky or buttery, rather fresh with lots of minerals, nice acidity, and citrus. My Sauvignon blanc drinking friends loved it.</div>
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Next was <a href="http://www.lafite.com/en/the-domaines/bodegas-caro/">CARO Amancaya</a>; a partnership with the famous Catena family in Argentina. A blend of malbec and cabernet sauvignon it was a beautiful deep ruby color, with flavors of cherries, fig, caramel and pepper. I finished it later with pasta and it was perfect.</div>
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Moving to neighboring Chile we tried <a href="http://www.lafite.com/en/the-domaines/vina-los-vascos/">Los vascos Grande Reserve Cabernet Sauvignon</a>. It smelled like violets and eucalyptus and had soft tannins. I tasted dark fruits like cherry and plum and agreed tis Saskia's suggestion of chilling it a bit and serving with grilled veggies.</div>
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Finally we moved to Bordeaux, where Saskia's roots are. Only the <a href="http://www.lafite.com/en/the-chateaus/">Chateau L 'Evangile Blason de L'Evangile</a> was from the right bank; most of family's legendary vineyards are on the left. From the famous Pomerol region, it was predominantly merlot with a little cabernet franc as well. The wine was sensual and big, but still balanced.</div>
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The Wine.com tastings are also recorded; if you miss the live event, you can still get in on the wine fun. <a href="https://www.youtube.com/watch?v=anjlpN7ch0s&feature=youtu.be">Here is Saskia's.</a> </div>
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If there are too many wines in the tasting for you to open at once, you simply click on the link and pick back up with the next wine when you are ready. I unashamedly uncorked them all.</div>
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The majority of people tuning in would never have the opportunity to meet Saskia or visit all of the wineries featured here. It's a great way to learn and enjoy some delicious wines while sheltering at home.</div>
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com1tag:blogger.com,1999:blog-902767886427704266.post-71393083672680722692019-08-23T17:08:00.002-04:002019-08-23T17:10:18.700-04:00Seafood Treasures Summer Dining <div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Summer may be hot and humid--and a tad stormy--in Southwest Florida, but it's one of the best times of the year for dining.</span><br />
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<span style="font-size: large;">The number of </span><span style="font-size: large;">summer dining specials at </span><span style="font-size: large;">great establishments increases dramatically with things such as prefix menus and half off bottles of wine to name a few. For the rest of the month of August, Tarpon Bay at the <a href="https://www.hyatt.com/en-US/hotel/florida/hyatt-place-coconut-point/napzc">Hyatt Regency Coconut Point </a>in Bonita Springs is one of them. </span><br />
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<span style="font-size: large;">The Summer Treasures Dining Special includes three courses (really four if you count the amuse bouche which is much more than a bite) and a bottle of wine.</span><br />
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<span style="font-size: large;">My evening began with a nice, cold dirty martini while listening to the hum of jazz music coming from the alcove. Speaking of music, the restaurant puts on a killer Jazz Brunch on Sundays. </span><br />
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<span style="font-size: large;">The amuse is a ceviche of the chef's choosing; there are eight on the menu. On the particular night I dined, the selection was salmon with sweet chili, almond and cucumber on a crisp plantain chip; it took the edge off and got us excited about the next course.</span><br />
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<span style="font-size: large;">Diners have two choices for each of the remaining courses. Next up was a 'naughty' (my description, not the chef's) roasted corn bisque topped with a corn fritter or a 'nice' spinach salad with citrus filets, feta cheese dust, red onion and Champagne vinaigrette. I opted for the naughty; it was sweet and decadent. </span><br />
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<span style="font-size: large;">The meal comes with a bottle of wine, made by the famous Michael Mondavi exclusively for Hyatt. I was pleasantly surprised that my options weren't white or red, rather several whites and several reds. In other words a pinot, cab or merlot, to which we selected the pinot noir. It was fruity and easy.</span><br />
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<span style="font-size: large;">The entree course is a surf and turf with options; we love options. A petit fillet comes with either blackened shrimp or the catch of the day. The filet is cooked to your preference then topped with an herbaceous chimichurri and served over a bed of southern grits with a side of perfectly steamed, fresh vegetables. </span><br />
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<span style="font-size: large;">For me, the portions sizes were perfect; enough to be filling but not so </span><span style="font-size: large;">much that if you didn't wear stretchy pants you would be uncomfortable. It also helped that the dessert was on the lighter side.</span><br />
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<span style="font-size: large;">Gluten-free, the mango and strawberry shortcake with coconut cream in a martini glass. Cheers!</span><br />
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<span style="font-size: large;">The Seafood Treasures dining special for two continues through August 31st and it is $90. Although Tarpon Bay is at the Hyatt, non-guests are welcome and your parking will be validated. Stay and enjoy the beautiful grounds, listen to music and maybe even continue indulging with smores around the fire pit or an after dinner drink.</span><br />
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<br />The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com1tag:blogger.com,1999:blog-902767886427704266.post-83074359652443967082019-05-05T16:32:00.000-04:002019-05-05T18:24:12.245-04:00Unboxing Wine-- FroséI've been waiting on this box to finish a story....<br />
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I've never been able to buy into the whole F<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px;">rosé</span> thing...not sure why. Maybe this will change my mind? The directions on this say I can add wine (even sparkling) AND vodka, so this could just be the ticket.<br />
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I put it to the test at a friends house and will post the story when it is published. No spoilers.<br />
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com6tag:blogger.com,1999:blog-902767886427704266.post-80265283712816190392019-04-22T20:21:00.001-04:002019-04-22T20:42:58.006-04:00It's always fun when UPS shows up<br />
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This unboxing is cool because I wrote about the<a href="https://rutherfordwine.com/brands/four-virtues"> Four Virtues</a> Bourbon Barrel Aged Zinfandel in a column last year focusing on wines for grilling. So I'm looking forward to seeing how the cabernet holds up. Oh, and I can't forget about the pinot too. I'll post the results or links to the articles when they go live.</div>
The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-42868949420510426062019-04-15T21:10:00.000-04:002019-04-15T21:10:24.355-04:00Farm To Glass Gin<div class="separator" style="clear: both; text-align: center;">
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You've mostly likely been to or at least heard about farm to table restaurants where chefs source food from local farms. Among other benefits, one of the most appealing is that the ingredients are fresher than those typically shipped.</div>
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I had never heard the term farm to glass spirits until I learned about Eau Claire from Canada. It is uniquely designated as a certified farm distillery. Owners compare the designation to that of an estate winery.</div>
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The ingredients used to distill the gin come from carefully sourced local grains. In addition, the natural botanicals are distilled along with the grains. The result is an amazingly smooth flavor and mouth feel. </div>
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It is a London-style dry gin that has floral notes along with juniper, citrus, and spice, none of which are overpowering. Ideally suited for a gin martini.</div>
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Sunday afternoon I decided to try Eau Claire's gimlet recipe with a gin loving friend. Refreshing and so good, I could easily see getting into trouble with these. If you're searching for a new gin to try, give this one a go!</div>
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<b>Parlour Gin Gimlet</b></div>
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2 oz Parlour Gin</div>
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3/4 oz fresh lime juice</div>
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3/4 oz simple syrup</div>
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Shake with ice and strain</div>
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Garnish with cucumber wheel or lime wedge</div>
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-87164576601168336792019-04-02T21:06:00.001-04:002019-04-02T21:09:45.938-04:00<iframe allowfullscreen="" frameborder="0" height="344" src="https://www.youtube.com/embed/G_7FaPg12u4" width="459"></iframe>
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This delivery is pretty awesome as Pahlmeyer makes some impressive wines.<br />
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I'm torn with the Proprietary Red. Pahlmeyer has been producing this for 30 years. What I'm torn between is opening it now and being patient, letting it sit a few years. This wine has an amazing aging potential. 80% cab the rest merlot, cab franc, petit verdot and malbec. It's also pricey ($200) and not something I want to uncork with takeout on a Tuesday. This one deserves to be shared with special friends.<br />
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Decisions Decisions<br />
<br />The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-49689684689177145822019-03-30T19:26:00.000-04:002019-04-22T20:43:43.483-04:00"Unboxing"...WineWhen I first heard of the "unboxing" phenomena, I really thought, this is the dumbest thing ever-- unless you are a friend of mine who does it. In that case it's BRILLIANT.<br />
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Unboxing is as simple as it sounds, taking things out of a box--filming and posting it on social media. I guess it's better than throwing slices of cheese on your toddlers face and filming that.<br />
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Then I got to thinking about it. I get excited every time a box of wine is delivered to my house. Sometimes I know what to expect, but more often than not I don't or quite frankly I have forgotten what's coming.<br />
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When I have friends over they too are excited to see what's hidden inside of that cardboard, what they might be helping me taste in a day or two, after things settle down in the bottle.<br />
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So I'm going to give it a go, not every delivery because once again, I'll forget. I will tell you that I was SUPER excited about this when it arrived, but didn't get that part on film, I'm learning..<br />
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The reason I was so excited about this? There are only 1843 bottles of this <a href="http://www.besseratdebellefon.com/">Besserat de Bellefon</a> Cuvee 1843...and mama now has one. The packaging is beautiful and I can hardly wait to pop this cork and tell everyone about it.The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-60613351173618297682019-03-22T20:54:00.001-04:002019-03-22T20:54:41.404-04:00Sharing Stories and Wine With Kimberly Jones<div class="separator" style="clear: both; text-align: center;">
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One of the best things about wine, besides sharing it with friends and enjoying it with food, is learning the stories behind it.<br />
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I met Kimberly Jones, founder of <a href="http://kimberlyjonesselections.com/">Kimberly Jones Selections</a> several years ago and we hit it off immediately. I was fascinated by the story behind her becoming a successful wine importer and distributor. How she now has so many connections and friends in the wine world that she partners with big names to make wines.<br />
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And how with a phone call, she can get wines in front of famous wine critics who can make or break a brand.<br />
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Julie Glenn and I recently sat down with her for an episode of our <a href="https://grapeminds.podbean.com/">Grape Minds Podcast</a>, where she shared some of her journey over some new wine releases.<br />
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Hope you enjoy the conversation as much as we did. Please subscribe to Grape Minds. It's not a stuffy wine podcast by any means.<br />
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<iframe data-name="pb-iframe-player" frameborder="0" height="315" scrolling="no" src="https://www.podbean.com/media/player/gxi99-ab3c50?from=site&vjs=1&skin=1&fonts=Helvetica&auto=0&download=1" width="100%"></iframe>The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com16tag:blogger.com,1999:blog-902767886427704266.post-55603342777601241702018-11-07T10:54:00.003-05:002018-11-07T10:54:56.753-05:00Good to Grill at The Melting Pot<div class="separator" style="clear: both; text-align: center;">
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It's been years since I've sat down for a dining experience at <a href="https://www.meltingpot.com/the-experience.aspx">The Melting Pot</a>, but I did just that with a group of fellow food writers and enthusiasts last week to check out the fondue restaurant's new tabletop grilling feature.<br />
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The Melting Pot is known for its interactive dining around bubbling cauldrons of goodness, which famously includes decadent melted cheese accompanied by a tray of <span style="font-family: inherit;">c<span style="background-color: white; color: #222222;">rudité</span></span>, bread, and apples for dipping. That's precisely where we began the evening.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mixing the cheese for our first course</td></tr>
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The cheese fondue we enjoyed was mixed in a base of white wine, garlic, and vegetable bouillon. Our server added a dollop of cream cheese and waited for it to melt appropriately before adding Wisconsin cheddar and Emmenthaler.<br />
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Before mixing and stretching for effect, a sprinkling of black pepper and black truffle salt was added. Our server kept a close eye on temperature to ensure the cheese maintained the appropriate texture and level of heat; no rooftop burns thank you. It was delightfully good and hard to stop eatting, especially with the chunks of pretzel bread. The next day had me thinking about the unlimited cheese and chocolate fondue offered at the bar for happy hour...hmmmmm.<br />
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After a fresh salad with strawberries and goat cheese, a cast iron grill was placed on the burner in the middle of the table for the debut of the new cooking style. We had an entree combination course of garlic pepper angus sirloin, peppercorn filet, and sweet and spicy shrimp.<br />
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<tr><td class="tr-caption" style="text-align: center;">Steak and shrimp seasoned and ready for the grill</td></tr>
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The entrees come with a plate of vegetables that includes asparagus, zucchini, and mushroom caps, and sampling dishes of six signature sauces for dipping and mixing at will: gorgonzola, green goddess, spicy cocktail, mild curry, teriyaki, and ginger plum.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tabletop grilling in progress</td></tr>
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We were given suggestions and instructions, including precautions on transferring the raw meat, and then left to our own creativity and cooking styles. The meat was tender, the seasoning so good it was almost a shame to experiment with the flavorful sauces but we did anyway.<br />
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When we flipped over the mushroom caps, we filled them with green goddess for a flavorful treat. The cooking time was quick, except for the vegetables, and placing only a couple of protein items on the grill at a time ensured they stayed the optimal temperature for eating.<br />
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Traditionally, guests at The Melting Pot choose between fondue pots filled with various broths and oils for cooking vegetables and meats. While it's not fondue, there is something about the grill that is fun to watch and feels healthful. It did get a little smoky for us at one point and our server adjusted the grill temperature to help.<br />
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The last of the four course dining experience was the famous dessert fondue. The menu has a number of options or you can create your own combination. Ours was White Chocolate Strawberries Foster.<br />
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<tr><td class="tr-caption" style="text-align: start;">A dash of cinnamon adds sparks to the White Chocolate Strawberries Foster Fondue.</td></tr>
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I can still smell the white chocolate, dulce de leche, strawberries, and cinnamon combo. The addition of the cinnamon after a dash of alcohol produced festive sparks; perfect for Instagram stories.<br />
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One of my favorite things about dining here is that things are not rushed. It's a place that fosters conversation, it's fun, it's romantic, it's whatever you want it to be. And the best part, the food is fresh and good.The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-6796698300545469732018-08-02T12:41:00.000-04:002018-08-02T12:41:54.868-04:00Pinot Party<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri, sans-serif;"><span style="background-color: white;"><span style="font-size: 14.666666984558105px;">I was lamenting last weekend about not being able to attend the fabulous </span><a href="https://ipnc.org/" style="font-size: 14.666666984558105px;">International Pinot Noir Celebration</a><span style="font-size: 14.666666984558105px;"> in Oregon, yet again. </span></span></span><div>
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<span style="font-family: Calibri, sans-serif;"><span style="background-color: white; font-size: 14.666666984558105px;">So to sooth my sorrows I decided to host my own pinot party.</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="background-color: white; font-size: 14.666666984558105px;">It was also a good way to turn a party into a story for my next wine column in the Fort Myers News-Press; Gina Drinks. I opened almost a case of pinot noir, mostly from California with a couple of selections from Chile and New Zealand thrown in for giggles.</span></span></div>
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<span style="font-family: Calibri, sans-serif;"><span style="background-color: white;"><span style="font-size: 14.666666984558105px;">My friends actually cooperated quite well, at least in the beginning, offering impressions of the wines, guessing how much they cost, etc. As the night went on, it got a little more difficult and a lot more fun. Thanks to all who participated in helping me with this latest column which you can read <a href="https://www.news-press.com/story/life/food/2018/07/30/gina-drinks-celebration-california-pinot-noirs-wine-best/862898002/">here</a>. You'll see I focused on California. With Oregon and Burgundy being the motherships when it comes to pinot, those will come another time. </span></span></span></div>
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com1tag:blogger.com,1999:blog-902767886427704266.post-12621831320698376742018-05-24T13:59:00.000-04:002018-05-24T14:10:17.460-04:00Retired Firefighter Turned Winemaker<div class="separator" style="clear: both; text-align: center;">
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Earlier this year I was fortunate enough to attend an epic tasting through <a href="https://www.news-press.com/story/life/food/2018/04/09/charles-krug-best-wines-napa-75-anniversary-masterclass-cabernet-sauvignon-tasting-what-drink/498563002/">6 decades of Charles Krug Vintage Selection Cabernet Sauvignon</a> in Napa. We started with a 1964 vintage. Did I say epic?<br />
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I caught a ride from the airport with Ray Hanson, owner of Destiny Wine Tours. As we chatted it up on the drive from SFO to Napa I learned about his past life as a firefighter and how he now makes wine from the cabernet sauvignon growing on his property.<br />
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He was so kind as to give me a bottle to try which I feature in my <a href="https://www.news-press.com/story/life/food/2018/05/21/gina-drinks-wines-honor-memorial-days-many-meanings/628409002/">Memorial Day wine column</a> for the Fort Myers News-Press, "Gina Drinks." Since I have a limited word count, I wanted to share an excerpt from our conversation during our ride.<br />
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Not only does Ray talk about his wine, but what it was like as a retired fireman, to go through last year's devastating fires.
Take a listen:<br />
<iframe allow="autoplay" frameborder="no" height="300" scrolling="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/448615038&color=%23ff5500&auto_play=true&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true" width="100%"></iframe>The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com3tag:blogger.com,1999:blog-902767886427704266.post-15312753366557496622018-03-27T11:18:00.001-04:002018-03-27T11:18:22.123-04:00An Afternoon of Drinking with Rob Mondavi Jr<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Drinking bubbles with Rob Mondavi Jr in Naples</td></tr>
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I recently was privileged to spend an afternoon drinking wine with Rob Mondavi Jr., winemaker at for the family's <a href="https://www.michaelmondavifamilyestate.com/">Michael Mondavi Family Estates</a> in Napa Valley, California.<br />
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We tasted through his current releases at <a href="http://damicoscontinental.com/">The Continental</a> on the famous 3rd Street South in Naples, Fl, over an amazing array of food.<br />
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During the course of the tasting Rob sat with us telling stories of the vineyard, the fires, the wines in our glasses and even through the tragic tales, there were lots of laughs. It was also the most beautiful afternoon in Southwest Florida and since we had also shared our mutual love for bubbles, there was no escaping a bottle.<br />
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Walking across the street to <a href="https://seasaltnaples.com/">Sea Salt</a>, where Rob had a wine dinner scheduled later that night, we ordered a bottle of <a href="http://www.schramsberg.com/">Schramsberg</a> before calling it a day.<br />
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Read about Rob's current releases with Michael Mondavi Family Estate and which wines survived the fire <a href="https://www.news-press.com/story/life/food/2018/03/26/michael-mondavi-family-estate-continues-familys-wine-making-legacy-gina-drinks/457910002/">here.</a><br />
<span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "Helvetica Neue", Helvetica, sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 1131px; width: auto; z-index: 8675309;">Save</span><span style="-webkit-font-smoothing: antialiased; background-color: #bd081c; background-image: url(data:image/svg+xml; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "Helvetica Neue", Helvetica, sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 1131px; width: auto; z-index: 8675309;">Save</span>The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-82491046092270760482018-01-11T21:48:00.001-05:002018-01-11T21:48:41.468-05:00Wine That Works; New Years Resolutions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmqUjozlDu7-Kchg2h9JFuyhfskPl7b7iiGG-SCZz55RZK5KKWtgtQKuBI_W8LZ6TJ2WMV3KSj1vBJdg1u3xS1X42trNkLRVUL5mxa50lcrGhvItk718qZ0sfVdHF2GxJtlXvsBKEWDY/s1600/3Q3A6728.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1280" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggmqUjozlDu7-Kchg2h9JFuyhfskPl7b7iiGG-SCZz55RZK5KKWtgtQKuBI_W8LZ6TJ2WMV3KSj1vBJdg1u3xS1X42trNkLRVUL5mxa50lcrGhvItk718qZ0sfVdHF2GxJtlXvsBKEWDY/s320/3Q3A6728.jpeg" width="320" /></a></div>
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Have you made or are you still in the process of making resolutions and setting goals for the New Year. Better health is one of the most popular declarations, loosing weight, eating better, etc. Why do so many people fail? I say it's because while challenging yourself, you still need to be realistic.<br />
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You don't have to eliminate wine from your diet. Cut back? Sure. Lower calorie wine options? Even better. And these are actually good...<a href="http://www.news-press.com/story/life/food/2018/01/08/gina-drinks-dieting-and-wine-can-coexist-moderation/1011985001/">story here</a> from my latest column in the Fort Myers News-Press.<br />
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http://www.news-press.com/story/life/food/2018/01/08/gina-drinks-dieting-and-wine-can-coexist-moderation/1011985001/The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com2tag:blogger.com,1999:blog-902767886427704266.post-32349249658160083012017-11-17T16:20:00.001-05:002017-11-17T16:27:51.256-05:00Roy's Turns Up The Heat As The Temps DropWhen <a href="https://www.roysrestaurant.com/locations/fl/bonita-springs">Roy's Restaurant</a> opened in Bonita Springs, it was the first time famed chef and owner <a href="http://thebirchbeat.blogspot.com/2014/06/restaurant-magnate-and-famous-chef-roy.html">Roy Yamaguchi </a>expanded east of the Mississippi River. Over the years, locals have seen dining establishments come and go but this one has managed to not only stay, but improve upon what it made it great to begin with.<br />
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While there is always a core when it comes to Roy's cuisine, chef-partners have flexibility to adapt to their markets.<br />
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Specializing in Pacific Rim fusion, the restaurant keeps the menu fresh by many means, including consistently introducing new food and drinks to the Aloha Hour menu, and now a three-course Chef's Fall Tasting Menu ($49).<br />
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The drinks are festive, tropical, and sweet, but not over the top. Served in a heavy brass pineapple, the substantial Paradise Found is refreshing with vodka, pineapple juice, Monin almond, Angostura bitters, ginger beer and fresh lime ($15). Tiki drinks are the rage and so is the Polynesian Passion: Appleton 12 Year Rum, coconut rum and passion fruit ($12). The aged rum is deceiving, almost bourbon like in this cocktail.<br />
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<tr><td class="tr-caption" style="text-align: center;">Paradise Found, Pacific Cooler, Polynesian Passion</td></tr>
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The Pacific Cooler has Deep Eddy Ruby Red Grapefruit vodka, elderflower, and fresh strawberries and oranges ($12). One of my favorites is the Charred Lemon Sour ($13): Irish whiskey, lemon, grilled lemon wheel and rosemary.<br />
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As for the new tasting menu, it includes things such as the mouthwatering Szechuan Spiced Pork Ribs with meat that falls off the bone, the new spicy and fresh Auntie Lei's Aloha Roll (spicy tuna, cucumber, yellowtail, salmon, avocado garlic ponzu) and the Rock Shrimp Tempura that has the right amount of spice and crunch.<br />
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Be sure to dine with friends so you can order all three selections; I can't suggest just one.<br />
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<tr><td class="tr-caption" style="text-align: center;">Aloha Roll, Szechuan Ribs, Rock Shrimp Tempura</td></tr>
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The second course on the tasting menu offers choices that include Braised Short Ribs of Beef that take more than a day to prepare with treatments that include searing, sous vide and more. Served over the most amazing mashed Yukons (and some broccolini to make you feel healthful) it's a home run.<br />
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Roy's may delight in the tropical drinks and white wines that often go so well with the many fish dishes here, however, they also have a nice selection of premium red wines. And thanks to the Coravin system, they can offer many of these by the glass. I picked Don Melchior, a Chilean cabernet, for the beef dish and it was outstanding; a great compliment.<br />
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If you're into seafood over beef, try the Jade Pesto Steamed Whitefish that comes with baby bok choy or the Georges Bank sea scallops. Perfectly seared scallops are placed over a hearty scoop of forbidden black rice cooked in lobster stock and coconut, the sauce is nearly drinkable.<br />
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Roy's has it's own boat in Georges Bank to harvest the succulent scallops which can be delivered several times a week.<br />
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<tr><td class="tr-caption" style="text-align: center;">Buttered Seared Georges Bank Sea Scallops</td></tr>
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The portions are substantial but you'll still be able to manage room for the third course; dessert. The Pineapple Upside Down Care is delightful but I was all about the chocolate and Roy's famous Melting Hot Chocolate Souffle. It's drizzled in a raspberry coulis and served with rich vanilla bean ice cream.<br />
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Remember that premium wine list? The glasses come in both three and six ounces, so I ordered a small pour of the well known Caymus Cabernet Sauvignon with this dessert and it was brilliant!<br />
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<tr><td class="tr-caption" style="text-align: center;">Chocolate Souffle</td></tr>
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It's not just the food and drinks that people come to Roy's for, but also the staff.<br />
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Having worked for Roy's for a decade, Naples native Ignacio Ortiz had always wanted to be a chef-partner and in Bonita Springs he is. Ortiz is a happy chef who has built solid connections with Managing Partner Tina Norris, the staff and the many regulars who spend many hours with the Roy's family. Both he and Norris make regular rounds to make sure all is well with their guests making this beautiful restaurant feel homey and comfortable.<br />
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Put Roy's on your radar this weekend for Aloha hour or the new Chef's Fall Tasting Menu.<br />
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One more thing to consider; give up slaving over a hot stove for Thanksgiving and celebrate Aloha style. Roy's is open and cooking up some extra special items including a three course pre fix for $39.95. Make your reservation soon.The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-45280766670083711272017-10-14T21:28:00.001-04:002017-10-14T21:30:58.080-04:00Making Dough at MidiCi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQxubu-HOmk17wPsWB4-tj0ryMetBM-0CPZKV6v8z-CFU-IYv1sHUpB9nKtfB10HnDMtW5YHWceeYcEogDjfCR9u89XylbrHrhwEsFw3r9eNd7zShkj7cNjdlQmAIwvO5FcqxNkVmePM/s1600/IMG_3636.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQxubu-HOmk17wPsWB4-tj0ryMetBM-0CPZKV6v8z-CFU-IYv1sHUpB9nKtfB10HnDMtW5YHWceeYcEogDjfCR9u89XylbrHrhwEsFw3r9eNd7zShkj7cNjdlQmAIwvO5FcqxNkVmePM/s320/IMG_3636.jpg" width="320" /></a></div>
<span style="font-size: medium;">The pizza stretching station is one of the first things you see when you walk into the new <a href="http://www.mymidici.com/careers/application/estero-fl/">MidiCi, The Neapolitan Pizza Company</a>, at the Coconut Point Mall in Estero.</span><br />
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<span style="font-size: medium;">Based out of Los Angeles, MidiCi is one of the newest concepts from the brains behind one of the most successful fro-yo franchises, Menchies.</span><br />
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Fort Myers residents Dina and John Wysseier fell in love with the restaurant's mission of bringing friends--and strangers--together. So they brought the restaurant to Southwest Florida, along with much enthusiasm.<br />
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<span style="font-size: medium;">The Wysseier's were inspired by the dining experiences they had while living in Europe, where food brought people together, even strangers. The have a board by the entrance (another on wall space by the bathrooms) intended to make it easier to meet fellow diners, or at least open their minds to the concept. </span><br />
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<span style="font-size: medium;">Polaroid cameras are kept at the counter to document your dining experience. Take the photos with or leave them in a frame by the door.</span><br />
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<span style="font-size: medium;">The most notable signature of MidiCi restaurants is a live olive tree, the tree in Estero is in the center of the restaurant, Yes it is real.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeEt2EnLm7_YPO2nBdb5FF-_cik5pkP4wAKXVojSh89yc14bzSfc4zu9ezT9IQMxVKBJzM0-5vq-F4hLSPqgYx9s6S9B9Jpe5I_1_a-4h2ymwoybUGenlGwdDXU0ZAoC_VGgFEdz8Zew/s1600/IMG_3644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeEt2EnLm7_YPO2nBdb5FF-_cik5pkP4wAKXVojSh89yc14bzSfc4zu9ezT9IQMxVKBJzM0-5vq-F4hLSPqgYx9s6S9B9Jpe5I_1_a-4h2ymwoybUGenlGwdDXU0ZAoC_VGgFEdz8Zew/s320/IMG_3644.jpg" width="240" /></a></div>
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<span style="font-size: medium;">The concept is fast/fine dining. You order at the counter, but it's not like any pizza counter you've likely seen. The line starts where the dough is stretched and tossed; the flour imported from Italy. Order one of the classics, a specialty pizza, or pick from the ingredients in the condiment station.</span><br />
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Gluten free diners will be glad to know MidiCi has it, GF crust...and it's GOOD. I sampled it along with a pesto pizza, a meat pizza, the double pepperoni and the devil's pizza. The crust snob in me was very happy; it was light, crisp where it was suppose to be.<br />
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The two pizza ovens weigh some 3 tons each, they were shipped from Italy and seasoned over several days. You can see the flames from almost any seat in the house. They are like pieces of art.<br />
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Other special equipment includes a fly wheel prosciutto cutter that cuts the meat in perfect ribbons. Aged for 18 months, the prosciutto is then used on beautiful cheese plates, in salads and on pizzas. The ingredients here are top quality.<br />
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For diners looking for something green, the salads are fresh, big, plentiful and numerous.<br />
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Be sure to save room for dessert, the signature dish being the Nutella calzone with fresh berries. You'll need a nap after this one. Gelato and sorbetto are good if you're looking for a lighter option.<br />
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The coffee bar has almost everything you could want; they even offer gourmet teas. The Italian cream sodas are to die for and the beer and wine selection is on point, better than most pizza joints for sure. But then again, you might expect this after stepping through the door and seeing the kind of attention to detail that goes into making MidiCi special.<br />
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<br />The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com1tag:blogger.com,1999:blog-902767886427704266.post-25312840133938850322017-10-12T19:01:00.001-04:002017-10-12T19:01:14.678-04:00BRAVO Cucina Amps It Up For FallIt's fall, hurricane Irma recovery is making progress, Bravo Cecina is not only open, the menu is full of new happy hour, brunch and seasonal menu items.<br />
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I love brunch and was hoping to make it for the new crepes (chef Raul Rodriguez loves them) but it was happy hour that got me first, one of my favorite times of the day. From 3:30-6:30 you can enjoy $5 cocktails (like the midnight mojito with strawberry and blackberry) and new, chef inspired bar bites.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed Banana Peppers</td></tr>
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One of my faves was the stuffed banana peppers ($7.99). Halved and roasted, they are stuffed with mild sausage and cheese mix of mozzarella and provolone mixture; creamy, spicy, and hard to eat just one.<br />
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The table as a whole could not get enough of the shrimp bruschetta appetizer (13.99) on ciabatta bread with a borsin cheese spread. It's substantial and the creamy, herbal cheese adds an extra special touch.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pepperoni Cheese Dip</td></tr>
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Pizza is an American favorite and I could eat it everyday, in fact we had one here. It had burrata, mozzarella, provolone, garlic roasted pesto, prosciutto, and arugula with fennel seed. It had a touch of sweetness to balance the salty meat.<br />
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Not all pizza crusts are as good as this, therefore I have been known to mutilate a slice by taking the toppings off and eating them solo; the dough left behind in a sad heap. So the new pepperoni cheese dip sounded like a dream. It's hot and deliciously gooey with cream cheese, mozzarella, provolone, parmesan and pepperoni; pizza toppings.<br />
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<tr><td class="tr-caption" style="text-align: center;">Cod Fresca</td></tr>
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New seasonal entrees include balsamic chicken with orzo, farro, zucchini, red peppers, feta and asparagus. and also the harissa grilled shrimp. This shrimp dish also has orzo, farro, zucchini, red peppers, feta, but with the addition of arugula and red pepper aioli; a more than pleasing combo<br />
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The cod fresca ($18.49) completely won me over. I felt healthy just by looking at it. Things that look good for you don't always taste so good but that is definitely not the case here. The 6-ounce piece of fish is pan seared then placed over green beans, zucchini, tomato, orzo and faro in a lemon butter sauce, then topped with cucumber relish.<br />
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Chef Rodriguez was so enthusiastic about the new caramel mascarpone cheese cake (6.99), how could we say no? Dense and delicious it was a delightful finish.<br />
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<tr><td class="tr-caption" style="text-align: center;">Caramel Mascarpone Cheesecake </td></tr>
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Chef Rodriguez runs the kitchen with skill, he has been with the company for 10 years and likes the family atmosphere. About the new additions, he is a fan of the cod fresca as well, and likes how the menu has been simplified. He says, "Now there are lots of light choices and I'm happy about that."<br />
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The restaurant decor has also been freshened. It is still Tuscan but with a modern touch.<br />
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The staff is welcoming and the servers know the dishes well, helping diners navigate with ease. Whatever you do, try the new menu items at BRAVO Cucina before they go out of season.<br />
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<br />The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com4tag:blogger.com,1999:blog-902767886427704266.post-27767790858129144002017-06-21T19:37:00.001-04:002017-06-21T19:37:12.200-04:00Sanibel Travels to the Fort, Summer Wine Dinner <div class="separator" style="clear: both; text-align: center;">
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Now that season is over, and things on Sanibel Island are slowing down a bit, chef and restauranteur Melissa Talmage of <a href="http://The meal without beverage pairings is $56">Sweet Melissa's</a> fame, is able to cross the causeway and hang out in Fort Myers for a night.<br />
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But she won't exactly be taking time off. Talmage is hosting a pop up dinner at <a href="http://www.haroldscuisine.com/">Harold's</a>. The talented chef is not only pairing her creative dishes with wine but specialty cocktails for an evening of food, fun and friends ($88). The four course meal without beverage pairings is $56.<br />
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Each course has several choices rather than just one. The second course consists of NOLA style shrimp and grits, steamed mussels or beef tartare. Course number three; fish stew in tomato saffron broth, roasted lamb chop, grilled smoked beef tenderloin or pan seared cobia with banana lentils. The only bad thing about this dinner is having to choose just one item in each course.<br />
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Seatings are at 5:30 and 8:00. Harold's is a small place and there are only a a few seats left, so make a reservation ASAP for the June 25 soiree. 239-472-1956<br />
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In other summer wine dinner news, the <a href="https://www.ruthschris.com/promotions/chateau-montelena-dinner?utm_source=WDPR4&utm_medium=Various&utm_campaign=WDPR4">TasteMaker Dinner</a> at Ruth's Chris Steakhouses nationwide last week featured some beautiful wines from the award winning Chateau Montelena. I attended one in Bonita Springs.<br />
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At this dinner, some of the wines poured were those that most of us would never have had access to unless physically visited the winery. A<i> Potter Valley Riesling</i> (slightly viscous but crisp with the food) for the first course was paired with a sesame grilled chicken and udon noodle salad. Thumbs up around the table.<br />
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Above is the second course; seared scallops in citrus bacon buerre blanc--I wanted to lick the plate. It was artfully and perfectly served with a<i> 2014 Napa Valley Chardonnay</i>; a Burgundian style wine, kissed with oak not drowning in it.<br />
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The zinfandel below was served with a hearty, Portuguese white bean and chorizo stew. The wine comes from 120 year old vines and pays homage to the chateau's labels from the 1920's. The combination of old vine zin and newly planted primitivo creates a velvety wine with dark fruit, tobacco and chocolate.<br />
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No dinner at Ruth's Chris would be complete without a succulent piece of meat. Ours was a petite filet mignon with cipollini ragout and a cauliflower mash. Pulled out of the vault and shipped special for this event, the <i>2006 Estate Cabernet Sauvignon</i> had wild berries, soft tannins and opened nicely the more it sat in the glass...I wish I had more.<br />
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Dessert was indeed a treat. A teeth staining, winery release only, the <i>Napa Valley Petite Sirah</i> was lovely with the chocolate dacquoise torte, with praline crunch.<br />
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<tr><td class="tr-caption" style="text-align: center;">Manager Peter Hyzak, Gina Birch and General Manger Aleks Kunov</td></tr>
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The staff at Ruth's Chris is known for professionalism and this dinner was a great example. Peter and Aleks (above) are not only professional, but also fun. The next nationwide TasteMaker Dinners are in August (Champagne) and October (Marchesi Antinori). Cheers.<br />
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 504px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 504px; width: auto; z-index: 8675309;">Save</span>The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-92185185171130409632017-06-12T12:24:00.003-04:002017-06-12T12:24:42.172-04:00Reserve a Seat for the TasteMaker Dinner with Chateau Montelena <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoC0WHTBosmvojMPzm1l3g_M_BEfXiIzrpTnwH9fDh4au2bxEMgNRRaKnZ-9uPEah1d_oEomqm7B6gv4pd-Rusmk02RiL2haPKM-EOuzOM26Gr4aJa9Q9KdywbqyPikha6iJQdUfWIWQ/s1600/Second+Course_+Pan-Seared+Sea+Scallop+1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHoC0WHTBosmvojMPzm1l3g_M_BEfXiIzrpTnwH9fDh4au2bxEMgNRRaKnZ-9uPEah1d_oEomqm7B6gv4pd-Rusmk02RiL2haPKM-EOuzOM26Gr4aJa9Q9KdywbqyPikha6iJQdUfWIWQ/s320/Second+Course_+Pan-Seared+Sea+Scallop+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan seared scallops, bacon citrus beurre blanc and chardonnay</td></tr>
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Summer in Southwest Florida is a gold mine for wine dinners and special events. That may seem counterintuitive since our population drops drastically with the flight of our winter residents and visitors.<br />
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However, this is when local restaurants put out the welcome mat for local diners, with incentives on both food and wine. It's also when chefs have a little more time in the kitchen to prepare special meals to pair with the many special wines that are distributed on our area.<br />
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There's one this week at Ruth's Chris Steakhouse featuring a name most food and wine aficionados know quite well, <a href="http://montelena.com/">Chateau Montelena</a>. If you'll remember the 1973 chardonnay from this winery is widely credited with putting California on the world wine map in the so-called Judgement of Paris.<br />
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This special <a href="https://www.ruthschris.com/promotions/chateau-montelena-dinner?utm_source=WDPR4&utm_medium=Various&utm_campaign=WDPR4">TasteMaker Dinner</a> is taking place at restaurants across the country this Thursday (06/15/17) so if you're not in Southwest Florida, you can still enjoy the spoils of this event. As you might expect the chardonnay will be poured along with the well-known cabernet sauvignon (2006).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaetwm4jf8TtvYoZhBEpeeahb65F357ryRHula4p3fOXD0BQtcqufwhOQGJJ_k3tQ70B9CTSPjPUsVHxlSV5WrDffWauW9oZDKXntjKuMstQBWIPTgATCPhedX82UGCzffDibkchVU3_o/s1600/Main+Course_+Petite+Filet+Mignon%252C+Cipollini+Ragout+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaetwm4jf8TtvYoZhBEpeeahb65F357ryRHula4p3fOXD0BQtcqufwhOQGJJ_k3tQ70B9CTSPjPUsVHxlSV5WrDffWauW9oZDKXntjKuMstQBWIPTgATCPhedX82UGCzffDibkchVU3_o/s320/Main+Course_+Petite+Filet+Mignon%252C+Cipollini+Ragout+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Petite filet mignon, cipolinni ragout, roasted wild mushroom,<br />
cauliflower mash and estate cabernet</td></tr>
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Even those familiar with the Chateau Montelena brand may not have tried the others being served: Potter Valley Riesling, Calistoga Zinfandel and Petite Sirah. The <a href="https://www.ruthschris.com/promotions/chateau-montelena-dinner?utm_source=WDPR4&utm_medium=Various&utm_campaign=WDPR4">menu</a> is impressive.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsn80iEt2usqYDuNmWIgDCWh6Er14t-bRDy2Zq5njCskylwHnjkUsIMs_07hV4f38cmBRhenNmVgL9DTXj213p3nY8prEfxvAOFeMqmEkYe90SL5EpXwm7dwSlt4SfFmhTE04eXt-lO0w/s1600/First+Course_+Sesame+Grilled+Chicken+%2526+Udon+Noodle+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsn80iEt2usqYDuNmWIgDCWh6Er14t-bRDy2Zq5njCskylwHnjkUsIMs_07hV4f38cmBRhenNmVgL9DTXj213p3nY8prEfxvAOFeMqmEkYe90SL5EpXwm7dwSlt4SfFmhTE04eXt-lO0w/s320/First+Course_+Sesame+Grilled+Chicken+%2526+Udon+Noodle+Salad.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame grilled chicken and udon noodle salad in Thai peanut dressing with riesling</td></tr>
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This is the fourth in a series of TasteMaker dinners by Ruth's Chris. Future events feature Moet Hennessy and Marchesi Antinorri. <br />
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Throughout the summer I'll be featuring these special food and wine events hoping to see you at some.The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-37291577416635290462016-10-23T13:11:00.000-04:002016-10-23T13:11:21.302-04:00Bubbles for Breast Cancer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t2QhQylHij7OqIBMqHUxDgtIKbh-swCurcbeIKbhff6ezO3W4NnviGKxzt1ZX3cJROj05Kk3cvzOPoVvvT_dM5XO7SnOxZBls7IadQvuZcnsTN2WlrSyHAOaiDhEUjziO7I7tm3LtLU/s1600/Pink+Cork+-+Mionetto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3t2QhQylHij7OqIBMqHUxDgtIKbh-swCurcbeIKbhff6ezO3W4NnviGKxzt1ZX3cJROj05Kk3cvzOPoVvvT_dM5XO7SnOxZBls7IadQvuZcnsTN2WlrSyHAOaiDhEUjziO7I7tm3LtLU/s320/Pink+Cork+-+Mionetto.jpg" width="320" /></a></div>
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It's that time of the year when all things are pink, for breast cancer awareness. I've spent a lot of money on 'pink' items that I really didn't want or even know what to do with just to show support.<br />
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This year I've found ways to support the cause that also support two of my favorite habits: bubbles and coffee.<br />
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It's the second year for Mionetto's <a href="http://mionettoproseccousa.com/pinkcorkforthecause/">Pink Cork for the Cause</a>. The prosecco makers have put 125 pink corks in both their brut and rose' sparklers. Find one and not only to you win a pink 5-speed hand mixer, but you are also entered into a contest for a $10,000 charity donation. Win this and Mionetto will make a $10,000 donation to the breast cancer charity of your choice, on your behalf.<br />
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The company donated $40,000 last year. Both of these proseccos are pleasing not only in flavor but also in price, $15 range. Even better, is the limited edition Speculoos Truffles created by Master Chocolatier Christophe Toury; they are fabulous with these wines. Dipped in pink and white chocolate, the confections are a decadent combination of cinnamon, nutmeg and brown sugar; a kind of gingerbread truffle.<br />
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A portion of the chocolate proceeds also goes to breast cancer charities.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmYS08TdwJtwMJYQipa56kWePHzF4zOKTWRdT1duMszGOSYcNYFVgOI9Eu5-dWp5MzYjyaQDs8xQ6CSleJqLko2EIkwqIxe9KlPqeqzQzPwIe73v3Q6z2mHLrrVqAITEzFa6RRcTsp4U/s1600/0871448P2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirmYS08TdwJtwMJYQipa56kWePHzF4zOKTWRdT1duMszGOSYcNYFVgOI9Eu5-dWp5MzYjyaQDs8xQ6CSleJqLko2EIkwqIxe9KlPqeqzQzPwIe73v3Q6z2mHLrrVqAITEzFa6RRcTsp4U/s320/0871448P2.jpg" width="132" /></a></div>
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The truffles are not only good with the bubbles but a hot cup of coffee too.<br />
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I just got this Lulu Travel Tumbler from Trudeau, a company that has donated more than a half million dollars to the <a href="http://www.bcrfcure.org/">Breast Cancer Research Foundation</a>. They have an <a href="http://www.trudeau.com/">entire product lin</a>e of tumblers and travel mugs, designated to the cancer cause.<br />
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I like the design of this one; its curves and artwork. I especially like the flip top. So far I've not spilled any liquids and none have leaked out either. Victory! This one is $14.99.<br />
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It's always wise to do some research before blindly buying a product or donating money to any group claiming to support a charity. While most are reputable, there are always a couple of bad apples. These are two good ones.<br />
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com1tag:blogger.com,1999:blog-902767886427704266.post-69918614331628530082016-10-14T16:09:00.000-04:002016-10-14T16:09:05.887-04:00October Isn't Just About Beer--Rumtoberfest Is HereWho says October celebrations have to surround beer? Bahama Breeze Island Grille is putting a tropical spin on Octoberfest with Rumtoberfest and TODAY is Rumbash Friday.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvoOr1Ciy8XldMCZ5VLekj3xaYl1fV2gVWQ4MEBkv2f3YzxCaB_O7uZC5oXOp1CRN8uqGiRdbFojgFzzzxRv2pLE6H_BKwjrHQ1ECDrF5R0ohyphenhyphenRfps8_dpGkV5FUvRhTZHr_ghenDO_o/s1600/IMG_0821.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDvoOr1Ciy8XldMCZ5VLekj3xaYl1fV2gVWQ4MEBkv2f3YzxCaB_O7uZC5oXOp1CRN8uqGiRdbFojgFzzzxRv2pLE6H_BKwjrHQ1ECDrF5R0ohyphenhyphenRfps8_dpGkV5FUvRhTZHr_ghenDO_o/s320/IMG_0821.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rum Flight</td></tr>
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Not that you need an excuse to leave work early but Rumbash Friday is a good one as Bahama Breeze turns the party up a notch with things like rum tastings, games, prizes and fortune tellers.<br />
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The Caribbean inspired restaurant also has food specials such as rum glazed ribs and is introducing some new rum cocktails.<br />
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The flights are fun. See what the rum fuss is about by picking three from the list that includes selections such as Barbancourt 15 year estate reserve, Don Q Gran Anejo, Brugal 1888 Ron Gran Reserva and more. They're served 'neat' but you'll get some fixins on the side, like ice cubes and cola to experiment at will.<br />
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<tr><td class="tr-caption" style="text-align: center;">Small tastes of special rum cocktails<br />
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The menu has so many rum cocktails it's hard to pick just one so Bahama Breeze is offering three cocktail flights as well. Take for instance the Mama's Hooch & Holler, it contains smaller portions of the Bahama Mama, Bahama Sunset and Goombay Smash.<br />
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<tr><td class="tr-caption" style="text-align: center;">Rum cocktail samples for Rumtoberfest</td></tr>
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Rumtober ambassadors also pan the crowd with samples of the evenings specialty rum creations.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3qziypXWdvtvgZmW4tt6Vmzxr-pPdyVfoPS-Hg2VeGj139a6GQ1UX2GEyiEVwwZa2latTdOSBdCCBlvwPpDnSOvqTR_K65ouCXGsxrEBOj4q72sswIWrAIrnWAA9a5EUlKxkD8vS2ZU/s1600/IMG_0830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3qziypXWdvtvgZmW4tt6Vmzxr-pPdyVfoPS-Hg2VeGj139a6GQ1UX2GEyiEVwwZa2latTdOSBdCCBlvwPpDnSOvqTR_K65ouCXGsxrEBOj4q72sswIWrAIrnWAA9a5EUlKxkD8vS2ZU/s320/IMG_0830.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rumtober selfies are submitted for free trips</td></tr>
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And if you take a selfie of your fun night out you could win a Caribbean vacation.<br />
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Rumtober runs through November 6th...spread the word and have some fun with rum before the tourists and snowbirds return.<br />
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<br />The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-79285419396462347812016-09-26T17:40:00.004-04:002016-09-26T22:33:56.078-04:00Wine Lovers Rejoice, The 2016 California Harvest Is Looking Good<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaSOO0VaRFgbxB3Raxy_JZsdtZxPzTJ57T8j4y2x2H7mHCxqfOF6YfYdyHY3T4mGTBwKi5UEBqbvzs2IPQGHRIhwZSttToh8K4Z7jiKEVHwlnK5mAMwLWmgu26p39xhQM0sroscxcpY8/s1600/DSC07463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjaSOO0VaRFgbxB3Raxy_JZsdtZxPzTJ57T8j4y2x2H7mHCxqfOF6YfYdyHY3T4mGTBwKi5UEBqbvzs2IPQGHRIhwZSttToh8K4Z7jiKEVHwlnK5mAMwLWmgu26p39xhQM0sroscxcpY8/s320/DSC07463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabernet at Jordan Vineyard</td></tr>
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Harvest time is an exciting time in wine country. I got to witness much of the fun this year in the Santa Lucia Highlands area and throughout the Sonoma Valley. The story I wrote last week for the Fort Myers News-press tells a good bit of what we can expect from the 2016 vintage:<a href="http://www.news-press.com/story/life/food/2016/09/20/wine-column-2016-california-harvest-birch-hahn-simi-vilarnau/90687360/"> click here</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTJmTDZY0LUwrEHRK538nuq71g0MbhPdMmqgBKdVi_DCdDuhhWFahgmF2mWbmdXhMk5siIw99xC1j2j2WXg0gh5AQhOlUZSgSgNig4ZTDYqC9Y_CcyjL8ejUmG6YAy2eNcDeTRWEDLhA/s1600/DSC07340.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTJmTDZY0LUwrEHRK538nuq71g0MbhPdMmqgBKdVi_DCdDuhhWFahgmF2mWbmdXhMk5siIw99xC1j2j2WXg0gh5AQhOlUZSgSgNig4ZTDYqC9Y_CcyjL8ejUmG6YAy2eNcDeTRWEDLhA/s320/DSC07340.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chardonnay at McIntyre Vineyard</td></tr>
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The photos I took and stories I have could not possibly fit into that one column so there will be more to follow. But in the meantime, I thought I'd share a few here. The chardonnay pictured above is from <a href="http://www.mcintyrevineyards.com/">McIntyre Vineyard </a>in The Santa Lucia Highlands, the beautiful purple grapes are from <a href="https://www.jordanwinery.com/">Jordan Winery.</a><br />
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Ted Lemon, owner and winemaker at <a href="http://www.littorai.com/">Littorai Wines</a> checks the equipment during harvest. Here, everything is hand sorted to his specification.<br />
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<a href="http://www.fishervineyards.com/">Fisher Vineyards</a> uses an optical scanner to pick the perfect grapes for each batch of wine that comes from their steep slopes.<br />
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The old punch down method is still in use at <a href="http://www.hahnwines.com/">Hahn Family Wines</a>, for specific small batch fermentation. Below are videos of pinot noir coming out of the press at Hahn Vineyards and the sorting table at Fisher, amazing.<br />
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If you ever get a chance to visit wine country during harvest, do it. It can be a bit chaotic and some of the smaller tasting rooms won't entertain tours and may limit tastings as it is all hands on deck when tons of grapes start rolling in.<br />
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Make arrangements for accommodations as quickly as possible as many place fill up this time of year.<br />
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com2tag:blogger.com,1999:blog-902767886427704266.post-74515123482431195252016-09-20T21:13:00.001-04:002016-09-20T21:16:03.347-04:00Time and Italian Wine<div class="separator" style="clear: both; text-align: center;">
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Over the last year I've been thinking about and writing about drinking <a href="http://thebirchbeat.blogspot.com/2015/06/down-drain.html">older wines</a>; wines that I and others have been saving for that 'special occasion' or have frankly just forgotten about.<br />
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I knew I had a few<a href="http://thebirchbeat.blogspot.com/2012/01/cellar-called-i-answered.html"> older vintages Italian wines</a> and had promised to share one with some friends from the old country next time I was at their house for dinner, happy hour, really any occasion. </div>
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Feeling a little wine depressed after a weeklong trip to California I dug in my cellar and pulled out a twenty year old bottle of <a href="http://riecine.it/wines/la-gioia/">La Giola Riecine</a> a sangiovese based Super Tuscan. This is one of several bottles I brought back from Italy when you could actually still carry liquids aboard an airplane. I put it in the overhead compartment, put it in my wine cuvee and let it sit...for nearly 20 years!</div>
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BTW, the currently release is highly rated and available in the U.S.</div>
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We carefully removed the cork and made the executive decision not to decant. In the glass, it immediately smelled like bandaids, had very little fruit and we feared it was past its prime. But patience paid off and after about 45 minutes the bandaid burned off, dark fruit and tannins emerged. For a brief moment, it hit a stride, however, it was short lived.<br />
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I have a couple more older Italian wines on the roster to open. Next time, I may opt to decant.You never know how a wine is going to drink, that is one of so many things that makes it exciting.</div>
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0tag:blogger.com,1999:blog-902767886427704266.post-22493112788700450762016-08-16T22:52:00.004-04:002016-08-16T22:52:58.033-04:00National Rum Day With Jumbie Splash<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Calibri; font-size: 11pt; line-height: 16.866666793823242px;">Today is National Rum Day, a perfect time to celebrate the spirit that screams party. </span></div>
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<span style="font-family: Calibri;"><span style="font-size: 15px;">With deep respect for the sanctity of such a day as today, I could not help but experiment with two flavors of Jumbie Splash; coconut and pineapple. </span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: 15px;">The Caribbean rum is barrel-aged and infused with natural fruit creating a sweet and festive mixer or an equally good sipper, on the rocks. This was a new brand for me so I tried it both ways, in the interest of science of course.</span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: 15px;">Using Pina Colada as an inspiration, I mixed equal parts of the Coconut Splash and the Pineapple Splash, a squeeze of lime and some club soda for tropical treat. If I had had some cream and vanilla, the combination of these would be a great Pina Colada-type cocktail indeed.</span></span></div>
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<span style="font-family: Calibri;"><span style="font-size: 15px;">Jumbie also has a mango and vanilla flavor and runs about $15 a bottle. It's a fun spirit for home mixologists who like flavors and like being creative, especially in these hot summer months. I'll be perfecting a rum punch next so stay tuned. </span></span></div>
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The Birch Beathttp://www.blogger.com/profile/07411640181645007951noreply@blogger.com0