We enjoyed a great tasting last night at the Swiss Ambassador’s Residence! The wines, food, and especially guests made the evening one to remember! My two favorite wines of the evening were:

2008 Adrian Mathier Fendant “Coteau de Sierre” AOC Valais- this white wine had great aromas of green apple and citrus. It’s medium body and acidity was the perfect compliment to the Raclette (traditional cheese from Switzerland severed melted over potatoes, gherkins, and onions- yum!)

2008 Trois Roses Red Blend AOC Aigle- this red wine was a blend of Pinot Noir, Syrah, and Mondeuse. It’s aromas of raspberries, leather, and spice mad it a delicious red wine to taste on it’s own or with cheeses and charcuterie.

The Antinori family has been making wine for over six hundred years, since Giovanni di Piero Antinori became part of the Arte Fiorentina dei Vinattieri in 1385. Throughout its long history, spanning 26 generations, the family has always personally managed the business making innovative, sometimes courageous choices, always with unwavering respect for tradition and the land.

Today Marchese Piero Antinori is director of the company, assisted by his three daughters, Albiera, Allegra and Alessia, who are personally involved in the business.

The qualities of tradition, passion and instinct have made Antinori one of the leading Italian producers of fine quality wines.Every vintage, every terroir, every idea is a new beginning, a new quest to raise our quality margins. As Marchese Piero loves to repeat: “ancient roots play an important role in our philosophy, but they have never held back our spirit of innovation”.

As well as the family’s traditional heritage of estates in Tuscany and Umbria, investments have been made over time in other areas highly suited to quality wine production, in Italy and abroad, in a quest to promote new terroirs, rich in winegrowing potential.

Antinori continually experiment with their vineyards and cellars, with selections of native and international clones, growing methods, vineyard altitudes, fermentation methods and temperatures, traditional and modern vinification techniques, types of wood, size and age of barrels, and various bottle-ageing periods.

In the late 60s and early 70s, Piero came up with the idea toblend French grapes with Italian grapes which became known as Super Tuscans. Some of the best include Tignanello and Solaia, both produced by Antinori.

Thanks every one for coming !!!

The 1st Mediterranean Wine Tasting Festival is a great success, more than 110 people joined us to discover or re-discover the marvelous Mediterranean region.

Below, you will find the list of every wines you tasted during more than 2 hours… tell us which one was your favorite(s)!

Western Mediterranean		Varietals	Flavors & Aromas
FRANCE
2007 Les Vignerons du Castelas (White), AOC Cote du Rhone	Grenache blanc, Roussane, Clairette blanc		Citrus, herbs, honey, pear
2007 Les Vignerons du Castelas (Rose), AOC Cote du Rhone	Grenache, Syrah, Cinsault		Strawberry, raspberry
2007 Les Vignerons du Castelas (Red) AOC Cote du Rhone	Grenache, Syrah		Strawberry, Ripe red fruits,
2007 Cadet de Montirius (Red) AOC Cotes du Rhone	73% Grenache, 20% Syrah, 7% Mouvedre		Light red fruits, earthy
2006 Cadet de Montirius (Red) VP  Vaucluse	50% Grenache, 30% Syrah, 10% Cinsault, 10% Merlot		Ripe fruit, earth, chocolate
2005 Mas de Cadenet (Red) AOC Provence	45% Grenache, 40% Syrah, 15% Cabernet Sauvignon		Black fruit, spice, game
ITALY
2007 Planeta La Segreta (White) IGT Sicily	50% Grecanico, 30% Chardonnay, 10% Viognier, 10% Fiano		White flowers, peach, citrus
2008 Argiolas Costamolino (White) DOC Sardegna	100% Vermentino		Green apple, minerals,
2007 Planeta La Segreta (Red) IGT Sicily	50% Nero D’Avola, 25% Merlot, 20% Syrah, 5% Cabernet Franc		Cherry, strawberry
2006 Pichierri Terrarossa (Red), DOC Primitivo di Manduria	100% Primitivo		Dark ripe berries, barnyard, earthy
SPAIN
2007 Vina Sarda (White), DO Penedes	Xarel-lo, Chardonnay		Lemon, citrus, herb
2007 El Burro (Red), DO Carinena	100% Garnacha		Dark berries, spice
2007 Vivir, Vivir (Red), DO Ribera del Duero	100% Tempranillo		Black cherry, spice, mineral, blackberry
2007 Sola Fred (Red) DO Montsant	90% Carignane, 10% Garnacha		Violet, cherry, earth
MOROCCO
2007 Zniber Vineyards Les Trois Domaines Gris (Rose), AOC Guerrouane	Cinsault		Light red fruits, floral
2007 Zniber Vineyards Les Trois Domaines Rouge (Red), AOC Guerrouane	Cinsault, Grenache, Carignane		Cherry, prune

Eastern Mediterranean		Varietals	Flavors and Aroma
ISRAEL
2007 Yarden Mount Hermon (White) Golan Heights		Chardonnay, Sauvignon Blanc	Tropical fruits, melon, citrus, light herbs
2007 Barkan (Red) Latroun		100% Petit Syrah	Plum, nlackberry, cigar box
2007 Yogev (Red) Galilee		Cabernet Sauvignon, Merlot	Berry, cassis, oak
LEBANON
2005 St. Thomas (White) Bekaa Valley	100% Chardonnay		Lemon, wild flowers
2005 Chateau Ksara Le Prieure (Red) Bekaa Valley	30% Carignan, 30% Cinsault, 20% Mourvedre, 20% Cabernet Sauvignon		Prunes, Peppercorn, liquorice
2006 Massaya (Red) Bekaa Valley	Cabernet Sauvignon, Syrah		Peppercorn, blackberries, riped cherries
GREECE
2008 Mantinia Tselepos (White) Peloponnese		100% Moschofilero	Citrus, lime, minerals, mint, white flowers
2008 Yannis Assyrtiko (White) Santorini		100% Assyrtiko	Lemon, citrus, tuff
2005 Domaine Foundi Naouoaia (Red) Naoussa		100% Xinomavro	Leather, honey
2004 Zinomavpo (Red) Naoussa		100% Xinomavro	black fruits, berries, leather
2004 Rhodos (Red) Rhodes		100% Amoryano	Mineral, soft red fruits
TURKEY
2008 Kavaklidere Angora White (White) Denizli		100% Sultana	Tropical Fruits, peach, apricot, white flowers
2006 Kavaklidere Kirmizi (Red) Anatolia		100% Kirmizi	Spice, Dried red fruits
2006 Pendore (Red)		100% Syrah	Blackberry, violet, spice

Maybe you are interested by what WE think about those wines !

Lets see our selection!

Hailey choose two wines, one white and one red:

-2008 Mantinia Tselepos from Greece

-2006 Pichierri Terrarossa from Italy

Maxime likes one rose and one Red wine:

-Trois Domaines Gris from Morocco

-2007 Yogev from Israel

Laurent is still tasting to identify his favourite! Coming soon…

We are working on an awesome new event concept. Here is a hint of what’s coming up… A spa where you bathe in chocolate, wine and coffee

A Spa Where You Bathe in Chocolate, Wine, and Coffee…

We are thrilled to have Lauren deSantis talk about the Mediterranean Diet at our Mediterranean Wine Festival at the end of September.

Lauren started her own cooking show and is passionate about food and wine.

Her Bio is following:

DeSantis grew up in an Italian family in St. Louis, Missouri, where eating well was the key to every family gathering.  She studied political science at Truman State University and afterwards received a J.D. from Duke University School of Law.  Throughout her education, DeSantis honed her cooking and entertaining skills by hosting numerous dinner parties with her girlfriends.  After graduating from Duke Law, Lauren married her husband, Corey Then, and moved to Washington, D.C., to begin a career as an attorney.  Although her life has become increasingly hectic, she always makes time for cooking because it provides her an outlet for creativity and fun.  By incorporating dishes from the hundreds of national and international cultures represented in Washington, D.C., Lauren’s cooking style is continually evolving.  DeSantis is also teaching “Capital Cooking Classes” at the Arlington Adult Education Center.   

Capital Cooking is a series exploring the culinary and cultural riches of Washington, D.C. and is hosted by Lauren DeSantis.  Capital Cooking highlights cooking traditions of regional cuisine from all areas of the country as well as international dishes.  Throughout the series, DeSantis will incorporate entertaining tips into the shows, will cook with DC chefs, and will demonstrate how to make recipes with ingredients that viewers can find at local grocery stores and farmers’ markets.   

Washington, D.C. lawyer and entrepreneur, Lauren DeSantis, aired her first television show, “Capital Cooking” in May 2008.  Since production commenced, Capital Cooking has been distributed to five television stations across the country.  Capital Cooking airs on Comcast Channel 95 and RCN Channel 10 in DC; Cox Cable Channel 10 in Fairfax; Access Montgomery TV 19 and 21 in Maryland; KDHX Channel 21 and 22 in St. Louis, Missouri; The Peoples Channel 8 in Chapel Hill, North Carolina; as well as http://capitalcookingshow.chanz.tv/.  The show reaches approximately 1.6 million households in DC, Maryland, Virginia, Missouri and North Carolina.

If you applied to the Murphy Goode winery’s Wine Country Lifestyle correspondent and did not make it, here is an even more interesting opportunity.

PBS just announced a casting call for the season two of The Winemaker reality show in New York City this coming monday August 10th

For more details, read here. Season one which is scheduled to air this coming september must have been interesting since there are now going to season 2.

Good luck to all!!

As we head into summer’s hottest month, everyone is planning their bbqs and ways to stay cool. What though do you pair with all this grilled meat and accompaniments other than the good old fashioned American beer? Wine! It can be just as good, if not a better pairing, for those hot afternoons on the patio.

When it comes to pairing wine with grilled food, you want something that will reflect and complement the flavors of the meat. Bringing out the smokiness of being grilled is best done with smoky wines. A pinotage from South Africa is a great wine to pair with grilled red meats or lamb. Additionally, a smoky carmeneré from Chile would also pair well with a nice juicy steak. Another classic BBQ wine pairing is the fruity and spicy flavors of a young zinfandel. This bold and juicy red is perfect for those heavy grilled meats. Syrahs are another great option as are Malbecs from Argentina. BBQ’s are all about flavor and you want a wine that’s packed with big flavors and aromas to complement your foods.

For those that prefer white wines or the lighter side of a BBQ, there are great options for grilled veggies and fish. A crisp French or New Zealand Sauvignon Blanc is a great choice to accompany grilled vegetables and/or shrimp. Rieslings can also be a nice treat paired with a sweet or tangy BBQ sauce. Rosés are fast becoming a BBQ staple.  A crisp dry rosé from France is a great complement combining the coolness of a white with a little bit more complexity of a red.

The bottom line is to enjoy the BBQ and wines; pair your favorites! GiraMondo Wine wishes you a very happy August!

White Sparklers

Last night was the 2^nd Annual Champagne & Other Bubbles Festival at the French Embassy.

The event featured a wine array of styles of sparkling wines, from traditional Champagnes to Brut sparkling wines, Prosecco & Cava to Rosés and darker and sweeter sparkling reds.

For those who signed up for the event early enough there were two classes on Champagne (its history, the champagne-making process, the naming system etc.)

The first class was taught by Laurent Guinand, and featured three champagnes:

Drappier Carte d’Or, AOC Champagne, France (90% Pinot Noir, 7% Chardonnay, 3% Pinot Meunier)

Drappier Rose Brut, AOC Champagne, France (100% Pinot Noir)

2000 Drappier Millesime Exception, AOC Champagne, France (65% Pinot Noir, 30% Chardonnay, 5% Pinot Meunier)

The second class was taught by Pamela Margaux, head importer for Margaux & Company Imports, and featured two champagnes:

Janisson & Fils Brut, AOC Champagne, Verzenay, France (80% Pinot Noir, 20% Chardonnay)

Janisson & Fils Rose Brut, AOC Champagne, Verzenay, France (50% Pinot Noir, 50% Chardonnnay)

If you had a chance to attend the event, we’d love to hear your comments about the event and the wines.

If you were unable to attend the festival, feel free to check out the list of wines served, and craft your own sparkling wine festival at home!

Francois de Rozay Brut, AOC Champagne, France (55% Pinot Noir, 35% Pinot Meunier, 10% Chardonnay)

Janisson & Fils Brut, AOC Champagne, France (80% Pinot Noir, 20% Chardonnay)

Nicolas Feuillatte Brut, AOC Champagne, France (40% Pinot Noir, 40% Pinot Meunier, 20% Chardonnay)

Champagne Drappier Brut Nature, AOC Champagne, France (100% Pinot Noir)

2005 Schramsberg Blanc de Blanc, Calistoga, California (100% Chardonnay)

2006 Thibaut-Janisson Blanc de Chardonnay Brut, Virginia (100% Chardonnay)

Gaetano D’Aquino, DOCG Asti Spumante Dolce, Italy (100% Moscato)

Ricardo Prosecco Brut, DOC Prosecco, Italy (100% Prosecco)

Bagrationi Brut, Republic of Georgia (Chinebuli, Tsitska, Mtsvane)

2006 Mont Marcal Cava, Penedes, Spain (40% Xarel-lo, 30% Macabeo, 20% Parellada, 10% Chardonnay)

2007 Finca La Linda, Mendoza, Argentina (50% Chardonnay, 50% Semillon)

Henkell Trockken Sekt, Wiesbaden, Germany (Chardonnay, Pinot Noir, Sauvignon Blanc)

Rosé and Red Sparklers

Janisson & Fils Rosé, AOC Champagne, France, (50% Pinot Noir, 50% Chardonnay)

Blason de Bourgogne Rosé, AOC Cremant de Bourgogne, France (100% Pinot Noir)

Gloria Ferrer Blanc de Noir, Sonoma, CA (92% Pinot Noir, 8% Chardonnay)

Domaine Chandon Rosé, Napa, California (Pinot Noir, Pinot Meunier, Chardonnay)

Leo Hillinger Secco, Austria (100% Pinot Noir)

2006 Perle de Rose, VDQS Bugey, France (80% Pinot Noir, 20% Gamay)

Yellow Tail Sparkling Rose, Australia (Shiraz)

Santini Lambrusco Dolce, DOC Lambrusco Reggiano, Italy (100% Lambrusco)

Shooting Star Black Bubbles, Lake County, CA (100% Shiraz)

Our Favorites:

Laurent: 2000 Drappier Millesime Exception & 2005 Schramsberg Blanc de Blanc

Hailey: Leo Hillinger Secco & Gloria Ferrer Blanc de Noir

Will: Champagne Drappier Brut Nature & Janisson & Fils Brut

Feel free to share your own Rosé wine recommendations with us below!

Champagne and Bubbles Facts and Trivia:

Champagne is a sparkling wine produced by inducing a secondary fermentation in a bottle to effect carbonation. La Méthode Champenoise, the traditional way of making Champagne, is more than 260 years old!

Thanks to people like Dom Pérignon and Veuve Clicquot - Champagne has become internationally known as the wine of Kings and Emperors. Nowadays, we all have the chance to be Kings/Queens/Emperors/Empresses when it comes to drinking Champagne!

• The reason smaller bubbles make better champagne is basically because there are more bubbles available to release the flavor and aroma.
• Scientific studies conducted by Bill Lembeck of a 750ml bottle of champagne under laboratory conditions yielded a bubble count of 49 million.
• The same scientific studies found that the average Champagne bubble diameter is 0.020mm.
• Assuming you serve 10 flutes per bottle, that is 4.9 million bubbles per flute
• Is the silver spoon on the top of the Champagne bottle to retain bubbles inside a myth or a reality? Dr. Richard Zare, professor and department chair of chemistry at Stanford University, says that “what’s keeping the champagne bubbly has less to do with the silver spoon and more to do with the temperature of the fridge.” Zare has done numerous studies on the subject since 1994. In Zare’s champagne studies, there was no significant difference in the effervescence of champagnes stored overnight with a silver spoon and those stored without one. The spoon doesn’t hurt, but it doesn’t help either.
• Does champagne age like wine? Champagne is no different from any other type of wine. It can be cellared (kept and improved with age) but the degree to which you can age a bottle of champagne without ruining it will vary according to a particular brand of champagne and conditions under which the champagne is stored.
• What is the Champagne bottle pressure and the best temperature to serve Champagne? It is about 90 pounds per square inch and the best serving temperature is around 45° Fahrenheit.

Remember, Champagne is produced in the Champagne region of France; everything else is just sparkling wine in all its diversity.

If you want to learn more about wine bubbles, please consider joining us for the 2nd Annual Champagne and Other Bubbles Festival at the French Embassy tomorrow night!