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Authors Posts by Bob Lipinski

Bob Lipinski

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A mug of eggnog sets the tone for the holidays

By Bob Lipinski

Bob Lipinksi

When I think of “winter drinks to warm me up,” my thoughts immediately run to sitting in a ski lodge after a day on the slopes watching the snow fall through a large picture window, while snuggled in front of a roaring fire with a warm drink in my hand.

Let’s forget the slopes for a moment and pretend you’re home; perhaps just after finishing shoveling snow, relaxing and needing something to remove the chill and warm your bones. I have just the remedy for you.

Cocktails or drinks served warm or even hot have been with us for hundreds of years; some made in the U.S. and others take their history, tradition and ingredients from far off lands. Below are some of my favorite beverages to “take off the chill.”

Eggnog: A rich, nonalcoholic dairy beverage made with egg yolks, cream and sugar and generally served during cold weather. The alcoholic version includes brandy or rum as well. The word “eggnog,” first used around 1775, is probably a corruption of “Egg-and-Grog.”

Mulled wine: (United States) A sweetened and spiced red wine drink to which sugar, lemon peel and spices such as nutmeg, cloves and cinnamon are added. It is then heated by a loggerhead and served very warm to hot. A type of mulled wine made in Austria and Germany is “glühwein.” Below are several types of mulled wine drinks … Bishop, glögg and Negus.

Bishop: (England) One of the many versions of a mulled wine popular with undergraduates at Oxford and Cambridge in the eighteenth and nineteenth centuries. It is made with port wine, sugar, spices and an orange stuck with cloves. The drink is then heated and served warm. It is a traditional beverage in England and northern Europe.

Glögg: (Nordic countries) A traditional hot-spiced drink similar to hot mulled wine usually consumed during the cold weather. It is made from a combination of aquavit or brandy, red wine, cardamom, cloves, sugar, raisins, almonds and other ingredients. Glögg is served warm in glasses containing a small cinnamon stick, raisins, currants or almonds.

Negus: (England) A hot wine (generally port or sherry) drink often sweetened and flavored with various spices, named after Colonel Francis Negus (1670–1732), an English military officer.

Hot buttered rum dates back to the 1650s in New England

Hot buttered rum: A cocktail consisting of dark rum, brown sugar, cloves, butter and boiling water, dating back to the 1650s in New England.

Hot toddy: (England) A drink dating back to the 1700s consisting of brandy, whiskey or other distilled spirits with hot water, sugar, lemon juice, cloves, cinnamon and other spices. Toddy is derived from the Hindu word “tari” used for the sap or juice of a palm tree. This sap was often fermented to create an alcoholic beverage. If you can’t find a hot beverage while out on the slopes, then perhaps look for a Saint Bernard dog, usually identified with the carrying of a small keg of brandy or other distilled spirits around its neck to give relief and warmth to stranded skiers.

Happy Holidays!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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A scene from the 2016 documentary, 'Burgundy: People With a Passion for Wine,' one of Bob Lipinski's top picks for the holidays.

By Bob Lipinski

My annual list of books (and video) to purchase for the upcoming holidays covers a multitude of topics, genres and authors. Some are current, “just-released” publications and other are “golden oldies” that are a “must read.” They are available in most bookstores and online.

Bob Lipinski
Bob Lipinski

“The Italian Slow Cooker” (2010) by Michele Scicolone. Finally, a book that combines the fresh, exuberant flavors of great Italian food with the ease and comfort of a slow cooker. Scicolone, an authority on Italian cooking, shows how good ingredients and simple techniques can lift the usual “crockpot” fare into the dimension of fine food.

“The Italian Vegetable Cookbook” (2014) by Michele Scicolone. Scicolone shares 200 of the best vegetable recipes gathered from talented home cooks, chefs, produce vendors and vineyard owners throughout Italy. A cherished few of the recipes are family specialties, passed down by her grandmother.

“Burgundy: People With a Passion for Wine” (2016-DVD) by Rudi Goldman. A colorful mosaic of extraordinary stories about people whose lives revolve around the culture, challenges and pleasures of wine, winemaking and French gastronomy in Burgundy’s Côte d’Or. A must see video; it’s that good!

“101: Everything You Need to Know About Whiskey” (2015) by Bob Lipinski. It covers the basics of each major whiskey category and countries of origin. Also covered are history, definitions, slang terms, classic cocktails, drinks of American presidents and famous people and whiskey-infused quotes.

“The 24-Hour Wine Expert” (2016) by Jancis Robinson. This best-selling author has penned a 112-page book that strips away the nonessentials and concentrates on what’s really important in learning about wine. Easy to read style with drawings and down-to-earth material that can be read in 24 hours.

“Italian Wine & Cheese Made Simple” (2015) by Bob Lipinski and Gary Grunner. Background on more than 130 Italian cheeses paired with wine, cheese and fruit combinations, glossary of terms, phonetic pronunciation, regions of origin and so much more.

“Friends of Wine” (2013) by Michael Belardo. Friends of Wine represents Belardo’s personal collection of photographs taken through the years of people in and associated with the international wine business. Great photos!

Now for my “booze” recommendations to drink while reading:

Mayfair London Dry Gin (England) 86 proof. Juniper-filled bouquet along with lemon and rosemary. Medium-bodied and full of flavor with subtle hints of lemon, orange peel and a delicate creaminess in the finish. Superb gin … one of the best I’ve tried lately.

Lighthouse Gin (New Zealand) 84 proof. “Batch Distilled from 100 percent Sugar Cane.” Heavy juniper-perfumed bouquet with tones of sage, pine and citrus. Herbal tasting with hints of peach, orange, lime, lemon and pine, Quite smooth with little burn.

McCarthy’s Single Malt Whiskey (Oregon) “pot distilled” (Peat Malted Scottish barley). Aged three years. 85 proof. Medium-full peated nose (reminds one of Laphroaig) with smoke and leather. Flavors of citrus, orange, leather and black pepper. It’s not a Scotch, but pair it against a smoky one.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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By Bob Lipinski

Laird’s is America’s first and oldest commercial distillery. Records indicate that William Laird, a County Fyfe Scotsman, settled in Monmouth County, N.J., and produced applejack as early as 1698. In 1780, Robert Laird, a Revolutionary War soldier who served under George Washington, established Laird’s Distillery (License #1) in the tiny community of Scobeyville, N.J.

Applejack is an 80-proof brandy made from apples such as Red Delicious, Golden Delicious, Rome, Winesap, Fuji, Stayman, Pippins, Granny Smith, Gala, Macintosh and Jonathan. It is estimated that about 7,000 pounds of apples are needed to make one 50-gallon barrel of apple brandy and about six pounds are needed to make one 750-ml (25.4-ounce) bottle of 80-proof applejack. Laird’s also makes a 100-proof apple brandy labeled Jersey Lighting, which is made from about 20 pounds of apples! By the way, applejack was originally distilled from frozen fermented apple cider, a process called jacking.

Laird’s 80-proof applejack is a blend of 35 percent apple brandy and 66 percent neutral grain spirits. Under U.S. law, it must be aged for two years, but Laird’s is aged for a minimum of three years in charred oak barrels. It is dry and full of deep, rich apple aroma and flavor. Very smooth in the mouth with a caramel finish and an ultra-smooth finish (meaning no burn).

Jersey Lighting is a term dating back to the mid-1800s for applejack, which was made in New Jersey. The brandy is clear in color with an unmistakable perfumed aroma of cider followed by a rich, dry apple taste, subtle, yet full of flavor. I like it either in a brandy snifter or sometimes on the rocks while listening to relaxing music. Applejack is also perfect for hot apple drinks and cocktails, such as Jack Rose and the Pink Lady.

The Jack Rose Cocktail (see recipe below) was supposedly named after “Bald Jack” Rose, a gangster who turned state’s evidence after the killing of Herman Rosenthal in a bar in Times Square in 1912. The Pink Lady Cocktail (see recipe below) was named after a play in 1911 of the same name and starring Hazel Dawn. In 1944, the Pink Lady enjoyed a revival in the play “Happy Birthday” in which Helen Hayes danced on the bar top after several drinks, including the Pink Lady.

Laird’s applejack is excellent for basting or creating a glaze for your turkey and is an essential ingredient for stuffing, which is generally made with apples. Simply add 1/4 to 1/3 of a cup applejack to your stuffing prior to cooking. That’s it… “Here’s to Apples.”

Jack Rose Cocktail

INGREDIENTS: 2 ounces applejack

1 ounce lemon juice

1/2 ounce grenadine

DIRECTIONS: Shake all ingredients with ice and strain into a cocktail glass.

Pink Lady Cocktail
Pink Lady Cocktail

Pink Lady Cocktail

INGREDIENTS: 1-1/2 ounces gin 1/2 ounce applejack 1/2 ounce lemon juice 1/4 ounce grenadine 1 egg white

DIRECTIONS: Shake all ingredients with ice and strain into a cocktail glass.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Prior to the 14th century, vodka was used mainly in perfumes and cosmetics.

By Bob Lipinski

“I never have more than one drink before dinner,” said Bond. “But I do like that one to be very large and very strong and very cold and very well-made.” — James Bond, “Casino Royale” (when referring to a martini)

Vodka is an alcoholic beverage distilled at or above 190 proof and bottled at not less than 80 proof (except in the case of flavored vodkas). According to the U.S. standards of identity, U.S.-made vodka must be “without distinctive character, aroma, taste, or color.” However, no federal regulations require vodka to be entirely without aroma or taste; therefore, some vodkas display distinctive characteristics in aroma and taste.

Vodka seems to have first appeared in either Russia or Poland around the twelfth century, when it was known as zhizenennia voda (water of life) in the Russian monastery-fort of Viatka. The word vodka comes from the Russian word for water, voda, or the Polish word wódka — in Polish the w has a v sound. The suffix “ka” was added to the root word centuries later. By the fourteenth century, vodka began to be used as a beverage; formerly, it was mainly used in perfumes and cosmetics. The early vodkas were strongly flavored and therefore it became a common practice to add herbs, spices, and fruits to mask the sometimes harsh, raw taste. Vodka is generally made from grains — barley, corn, rice, rye, wheat — although sugar beets, grapes, maple syrup, molasses, plums, potatoes, and sugarcane can be used. Actually, vodka can be made from virtually any ingredient that contains starch or sugar.

I like vodka served directly from the freezer Arctic-cold, served in Y-shaped glasses or ryumochki (small shot glasses) and downed in one gulp. A vodka martini, with plenty of ice, some dry vermouth and olives gets me going. By the way, vodka won’t freeze because of the high alcohol level and it will be instantly at the right temperature for mixing your favorite cocktail without melting the ice cubes.

Everyone has their favorite vodka brands and I’m no exception. I especially enjoy Boru (Ireland), Luksusowa (Poland), Monopolowa (Austria), Moskovskaya (Russia), Stolichnaya Elite (Russia), Zubrówka (Slavic Countries) and Zyr (Russia). I recently tasted three new vodkas, which I will certainly add to my list: Mayfair Vodka, made in London, England, is a refreshing aroma, with citrus and anise hints; incredibly smooth, well-balanced finish. The second is Leaf Vodka, which is made from two unique waters. Both are refined and quite smooth with “no burn.” Leaf Alaskan Glacial Water (80 proof): Hints of white pepper; floral, roses; nice smooth aftertaste. Leaf Rocky Mountain Mineral Water (80 proof): Aroma of vanilla, fruity and herbal; great texture and clean finish. The third is Khortytsa Platinum (Ukraine): Lemon- clean aroma with hints of citrus and orange peel; ultra-smooth tasting.

Drop me a line and let me know your favorite.

Bob Lipinski, a local author, has written ten books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Brie is a very versatile cheese and pairs nicely with a multitude of wines. Stock photo

By Bob Lipinski

“How can you govern a country which has 246 varieties of cheese?”  — Charles de Gaulle, 1890–1970, President of France, 1962 speech

According to popular legend, Emperor Charlemagne supposedly first tasted Brie in around 774 at a monastery and fell in love with its creamy flavors and inviting texture. There are stories that put Brie’s beginnings several hundred years earlier, but those cannot be proven.

At the Congress of Vienna (1814–1815) a jury of ambassadors each brought a cheese from their respective countries for a judging. France’s statesman, Talleyrand, brought Brie and after a vote, the conference delegates proclaimed it the King of Cheeses.

Brie, which is a double-crème, cow’s milk cheese is made in the French province of Brie, in the department of Seine-et-Marne, northeast of Paris, although it is also made in the United States and other countries. Brie is similar to Camembert (France), Coulommiers (France), Crèma Danica (Denmark) and Paglia (Italy).

The term Brie covers a small family of cheeses, which carry the name of the town or village where they are made. The finest Brie is generally considered to be Brie de Meaux while another variety is Brie de Melun.

Prior to aging, the small or large wheels of cheese are washed with a salt brine, then rubbed or sprayed with a culture of pure-white mold spores. After that, the cheeses are taken to the curing room for many months of aging. Brie has a thin, edible, white rind, with a creamy yellow interior.

When Brie begins to get old, the white rind turns brown and an odor of ammonia can be detected. Its texture is soft and smooth, almost honey-like, but definitely not runny. It is mild to pungent tasting with hints of mushrooms, cognac, heavy cream, nuts and even truffles. After one hour or so opened at room temperature, Brie becomes runny with a buttery and earthy flavor and is quite spreadable. It is sometimes flavored with herbs, peppers and mushrooms.

I generally serve Brie at room temperature, and for guests, with the aid of a sharp knife, I remove the top rind and immediately brush the cheese with lemon juice. Next I spread a thin layer of apricot or peach preserves, followed by raisins previously soaked in white wine, in the center. Spread slivered almonds or pecans in a circular fashion around the raisins. Place in a 425 F oven for approximately 7 to 10 minutes. Remove and let rest for 10 minutes, then serve with crackers.

Brie is a very versatile cheese and pairs nicely with a multitude of wines including some reds — Beaujolais, cabernet franc, cabernet sauvignon, grenache, merlot, pinot noir and zinfandel. White wines include chardonnay, chenin blanc, Gewürztraminer, riesling and sauvignon blanc. Let’s not forget Champagne and sparkling wines.

Two New York State Finger Lakes wines I recently paired with Brie were:

Standing Stone 2013 Cabernet Sauvignon: Bright ruby colored with aromas of wild cherry, red candy and spicy blueberries. Should develop into a stunning wine.

Standing Stone 2014 Dry Vidal: Vidal is a white French hybrid of Ugni Blanc and Rayon d’Or, developed in 1929 by Jean-Louis Vidal. The wine has an aroma of grapefruit, kiwi and peaches. It has plenty of acidity, which keeps it clean and crisp tasting. Definitely one of the best dry Vidal wines I have encountered!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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By Bob Lipinski

‘Drink wine in winter for cold, and in summer for heat.’

— Henry G. Bohn 1796–1884, British publisher, ‘Handbook of Proverbs,’ 1855

For centuries wines have been bottled in glass containers (bottles) and enjoyed by millions of drinkers, novices and connoisseurs alike.

Over the past few decades, wineries have sought alternative containers for consumers to enjoy their red, white and rosé (blush) wines. Some of the ideas are: aluminum cans similar to a six-pack of beer, aluminum bottles, single servings of wine in a plastic glass, plastic wine bottles, bottles made from cardboard (plastic lined), Tetra Pak cartons (they house tomato sauce), AstraPouch (Capri Sun) ceramic bottles (Lancer’s Rosé) and yes even in a paint can!

By far, the best alternative package for wine is the “bag-in-the-box” or BiB for short. BiB packaging refers to a food-grade, plastic bag hidden inside a cardboard box fitted with a tap for serving and a handle for transport. The BiB was invented by U.S. chemist William R. Scholle in 1955 for the safe transportation and dispensing of battery acid. In 1965, the idea was patented and became the Wine Box thanks to Thomas Angove (1918–2010), a winemaker from Renmark, South Australia.

BiB comes in various sizes, including 1.5-liter (2 bottles), but the 3-, 4-, and 5-liter containers are the most common. It easily fits inside the refrigerator and is ideal for dispensing a single or multiple glasses of wine. BiB is ideal for the outdoor locations where glass may not be appropriate or accepted — swimming pools, outdoor concerts, picnics, barbecues, sporting events, parks and beaches.

Once opened, BiB can easily last several weeks before a replacement is needed. In years past, the quality of some offerings was low-end, appealing to the “jug drinkers.” However, the past few years has seen not only the quality dramatically improve but also the offerings. You can purchase cabernet sauvignon, merlot, Shiraz, Riesling and many others.

Two of my recent favorite brands are Archer Roose and Bota Box:

Archer Roose Sauvignon Blanc (3-liters) Central Valley, Chile: Aroma of stone fruit and kiwi is followed by a crisp, clean flavor of tropical fruit, and lemon, with hints of tartness.

Archer Roose Carmenère (3-liter) Maipo, Chile: Full bouquet and flavor of spicy plums, black raspberries, cherries and black pepper. Medium-bodied with subtle flavors of mint, herbs and dark chocolate.

Archer Roose Cabernet Sauvignon (3-liter) Maipo, Chile: Deeply colored with a bouquet and taste of black currants, blackberries and cherries. Medium-bodied with flavors of chocolate-cherry and spices.

Bota Box Chardonnay (3-liter) California: Bouquet and flavor of baked bread, pineapple and apples. Off-dry with just the right amount of citrus to keep it interesting.

Bota Box 2014 Sauvignon Blanc (3-liter) California: Aroma and flavor of melon, mint and orange blossoms. Light-bodied with plenty of flavor.

Bota Box 2014 Night Hawk Black (3-liter) California: Ruby-colored with a luscious bouquet and off-dry taste of blackberries, cherries and jam.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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Limoncello is the perfect summer cocktail.

By Bob Lipinski

“Drink because you are happy, but never because you are miserable.”  — G.K. Chesterton, Heretics

If you’re like me, you probably enjoy cocktails year-round and perhaps you may even have a favorite one or even two. When I entertain specialty, cocktails abound replete with fancy names, a multitude of ingredients and compliments. I thought I’d share with you some of my homemade cocktails that will satisfy even the pickiest palate. However, in order for the cocktails to smell and taste authentic, the brands and measurements listed below must be followed.

Key Lime Pie Cocktail 

This cocktail smells and tastes just like Key Lime Pie!

2 parts Cruzan Vanilla Rum

1 part pineapple juice

1/2 part Rose’s Lime Juice Splash Sprite (not diet)

Mix or shake the first three ingredients with ice, add Sprite, quickly stir and enjoy.

Bourbon Margarita

Use the same ingredients as you would for a margarita, except substitute bourbon for tequila and rim the glass with sugar instead of salt.

Tom Collins

1 (6-ounce) can frozen lemonade

1 (6-ounce) can of gin

2 (12-ounce) cans of lemon soda

Several sprigs of mint

Blend the first two ingredients, then stir in the soda and garnish with a sprig of mint.

Piña Colada Martini

Equal parts of…

Cruzan Pineapple Rum

Cruzan Coconut Rum

Shake with ice and pour into a chilled martini glass. Garnish with a wedge of fresh pineapple.

Sours

1 (6-ounce) can frozen lemonade

1 (6-ounce) can water

1 (6-ounce) can whiskey (any type)

Blend with plenty of ice and serve in a chilled glass. Top with a cherry. Bob’s Blender Margarita Use the same ingredients for your traditional margarita, except substitute fresh lemon juice for the lime juice and before cutting the lemon, zest the outer skin and add to the blender. The cocktail will be slightly tart with an incredible aroma and flavor of fresh lemon.

Limoncello

1 dozen large lemons

1-liter bottle 80-proof vodka

2 cups white sugar

3 cups cold water

Peel thin strips of lemon, avoiding the white pith. Macerate the peels in vodka for two weeks. Strain the liquid removing the peel. Make simple syrup by dissolving sugar in water over medium heat. Once the syrup is cooled, add it to the lemon-infused vodka. Mix and allow to settle for 24 hours, then chill and serve.

Cheesecake Cocktail

Smells and tastes exactly like cheesecake!

2 parts Cruzan Vanilla Rum

One part each of pineapple juice and cranberry juice

Blend or shake with ice and serve in a cocktail glass.

Vodka Punch

12 ounces of 80 proof vodka

2 (6-ounce) cans of frozen lemonade

2 cans of orange juice (use empty lemonade cans)

1 bottle seltzer (33 ounces)

1 bottle ginger ale (33 ounces)

1 can (16 ounces) pineapple chunks, drained

24 pitted maraschino cherries, drained

Mix the above ingredients with a wooden spoon, add ice cubes, chill and serve.

By the way … I’ll be over later for a vodka martini, “shaken, not stirred!”

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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By Bob Lipinski

Barbecues are great and so is watching baseball on Father’s Day. However, as the day heats up, I enjoy a libation that brings me peace of mind, helps me relax and makes MY day special. I’m talking about some California chardonnay and cabernet sauvignon, followed by a glass of cognac after dinner.

“The land itself chooses the crop that suits it best.” —Hugh Johnson

I recently had the opportunity to taste a few wines from the J. Lohr Winery in Monterey, California. Jerry “J” Lohr started the winery back in 1974 after a meticulous search of the Arroyo Seco region, an ideal site for grapes due to its long growing season. In 1986, Jerry purchased property in Paso Robles, a favored area for big full-bodied red wines.

The J. Lohr Winery has grown to approximately 3,700 acres of vineyards, where he grows chardonnay, cabernet sauvignon, pinot noir, petite sirah, merlot, sauvignon blanc, syrah, riesling, and Valdiguié grapes, among others. Below are my tasting notes:

2013 Arroyo Vista Chardonnay; Arroyo Seco, California:
Light golden colored with a bouquet full of baked apples, spices, butter and toasted hazelnuts. A creamy mouthfeel, along with vanilla, banana, coconut and citrus. Pairs well with fish or a chicken breast rolled in crushed pistachios.

2012 Fog’s Reach Pinot Noir; Arroyo Seco, California:
Fairly dark colored with hints of smoke, cocoa, black cherry and black raspberries. Medium bodied with a flavor of cola, dark fruit, jam and mint. Real easy to drink while grilling. Serve with farfalle and some grilled vegetables and hot peppers.

2013 Hilltop Cabernet Sauvignon, Paso Robles, California:
Deep, dark colored with a bouquet of cassis, black tea, violets and plums. Full-bodied, powerful with flavors of black raspberry, coffee and cocoa powder. It is tannic, but nevertheless, easy going down. The lingering aftertaste begs for another glass (or bottle). I served this beauty with a porterhouse steak, brushed with extra-virgin olive (after grilling).

The lingering aftertaste of the 2013 Hilltop Cabernet Sauvignon begs for another glass (or bottle).

2013 Tower Road, Petite Sirah, Paso Robles, California:
Inky black colored with a spicy bouquet and flavor of black pepper, blackberry, black cherry, plums and raisins. Full-bodied and intense, with overtones of herbs, tobacco and violets; a powerful aftertaste. I don’t assign numbers or points to a wine, but if I did, this Petite Sirah would easily score 90+ points. It’s that good!

Now, after those wonderful wines and perhaps dessert, a glass of cognac is certainly in order. Prunier VSOP Cognac from the “Grande Champagne” region of Cognac is amber colored with a delicate bouquet and flavor of orange, rose petals and pear. Very smooth finish and a lingering aftertaste. Prunier 20-year-old Cognac is amber colored with a captivating bouquet of prunes, raisins, cedar and orange blossoms. Warming in the mouth and is ultra-smooth; no burn! You will hear the violins play with a glass of Prunier.

Say hello to dad for me!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com or  [email protected].

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By Bob Lipinski

With winter a faint memory and spring rapidly disappearing, the “dog days of summer” will soon be upon us. It’s party and barbecue time for all summer’s holidays and special events. Now even though I generally drink more white and rosé wines in hot weather, there’s nothing like a chilled glass of chardonnay or a large, bowl-shaped glass filled with a full-bodied cabernet sauvignon.

When pairing food to wine remember that wine is constant, and you can’t change what’s inside the bottle. But you can change the ingredients, texture or flavor of the finished dish to complement the wine. With an oaky, buttery, somewhat toasty chardonnay, I generally look for foods that share some of the same taste components. Examples might be fish cooked in or served with some drawn butter like lobster, steamers, scallops and crab; or fish that has seen time on the grill or in the broiler and its top is nicely toasted or browned. Salmon is another winner because of the rich, buttery texture, which pairs nicely with chardonnay. Fish contains oil and wines (white and red) with good acidity cut the fat in seafood. Think for a moment why you add lemon juice to fish — to balance the oils. (If you said because it lessens the fishy smell or taste, you are eating old fish.)

Tip: If you really want to serve a full-bodied red wine with a medium-well or well-done piece of meat, immediately brush the meat with extra-virgin olive oil when the cooking is complete and spoon over diced tomatoes that have been marinated with extra-virgin olive oil and lightly anointed with lemon juice.

Full-bodied red wines like cabernet sauvignon are a natural for heavier, full cuts of meat, like steak, ribs, veal or pork chops. However, a full-bodied red wine served outdoors during an afternoon barbecue in August tastes horrible when its internal temperature reaches 85°F. Warm red wine feels heavy in the mouth. The heat accentuates the alcohol and makes the wine appear flabby and makes the acidity seem to disappear. So, simply chill the wine for around 30 minutes before serving or place into a chiller (minus the ice) and place on the picnic table.

When pairing red wine to meat, it’s important to know how your guests like their meat cooked. We know that rare is juicy with succulent flavors, and at the other end of the spectrum, well-done is dry with little or no juice. A young, dry full-bodied red wine (cabernet sauvignon), which is often loaded with tannins (causes your mouth to pucker), dries your mouth and is probably not suited to meats cooked longer, but is perfect for juicy rarer cooked meats. So with well-done meats choose a fruitier red (pinot noir) and with rarer cooked meats choose a fuller-bodied red (cabernet sauvignon).

Barbecue is 25% inspiration and 75% perspiration.

That’s it for now; just remember to save a seat for me.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know about Vodka, Gin, Rum & Tequila” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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The caprese salad pairs tomatoes and basil with fresh mozzarella. Stock photo

“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” — M.F.K. Fisher, “Vin et Fromage”

By Bob Lipinski

Before we start on our mozzarella journey, it’s important to note its correct pronunciation (mohtz-ah-REHL-lah). Now, this stringy, elastic, slightly salty cheese that often smothers pizza is not indicative of true mozzarella. In fact, this mozzarella is usually specially made for pizzerias.

In 1899, Giuseppe Pollio came to the United States bringing with him a recipe for success . . . his family’s old world tradition of making mozzarella. The company is Polly-O, which also makes a “string cheese” mozzarella.

Now, the mozzarella I’m going to discuss and pair with wine and fruit is the freshly made cheese, often found still warm, in the Italian neighborhood latticini (store that makes dairy products).

The making of mozzarella dates back to the 1400s in southern Italy, but it wasn’t until the 16th century that the white buffalo, descendants of the Indian water buffalo, were brought to Campania. The buffaloes are bred in Campania, Italy, and their low-yield milk is utilized in making mozzarella, although cow’s milk is used in most other countries. In addition to Campania, the cheese is also made in other Italian regions such as Apulia, Latium and Molise, and in 1996 it was awarded its own PDO by the Italian government and called Mozzarella di Bufala Campana.

The name “mozzarella” is derived from the word “mozzare,” which means “to top off or cut,” referring to the hand method of production. When freshly made, the cheese drips profusely with whey. A smoked version, called “mozzarella affumicata,” is also produced. Mozzarella is rindless with a creamy white exterior and interior. Various shapes and sizes including round, rectangular and salami-shaped are available. When twisted or braided it’s called “treccia.”

Mozzarella is soft, moist, and quite pliable, sometimes almost elastic, hence the popularity of “string cheese” sticks. It has a mild, delicate and slightly tart-sour flavor.

When pairing mozzarella, look for young red or white light-bodied, fruity wines that don’t overpower the cheese.

Regarding food, I like to use mozzarella in the classic salad of Capri, Italy, known as caprese. Purchase some freshly made mozzarella (there is some mail-order buffalo milk mozzarella available, but it needs to be eaten within two or three days). Now, a simple overlapping of similar sized, thinly sliced tomatoes and mozzarella sandwiched between pieces of fresh basil, sprinkled with salt and pepper, then lightly drizzled with extra-virgin olive oil and perhaps a delicate touch of a high-quality balsamic vinegar. The simplicity of the cheese makes all the difference in this dish.

When pairing mozzarella, look for young red or white light-bodied, fruity wines that don’t overpower the cheese. Some of the red wines I happen to like from Italy include Barbera, Bardolino, brachetto, dolcetto, sangiovese, and Valpolicella. White wines from Italy would be Frascati, Gavi, pinot bianco, pinot grigio, soave and verdicchio.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” (available on Amazon.com). He conducts training seminars on wine, spirits, and food and is available for speaking engagements. He can be reached at www.boblipinski.com or [email protected].

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