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Authors Posts by Bob Lipinski

Bob Lipinski

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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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By Bob Lipinski

Spring fever — everyone (at least in New York) has it after a long, dreary and cold winter, punctuated by snow, ice, shortened days and the doldrums of being cooped up indoors, trying to keep warm. I’ve had my fill of stodgy winter vegetables, not being able to go outdoors and feel the warmth of the sun on my face and patiently waiting to put on short-sleeve shirts.

We need a Spring Fever Tonic to fill us with song, frivolity and a change of scenery (no, not a trip to Tahiti).

Spring is nature’s way of saying, “Let’s party!” — Robin Williams

A plethora of young, fresh, fruity wines, with lively acidity and perhaps some dancing bubbles to tantalize and awaken your taste buds and spirit, comes to mind. Keep the oak-aged chardonnay and big, full-bodied cabernet sauvignon wines for cold weather.

During the winter months, I secretly began to write down beverages I would drink and recommend when cold weather finally ended. I want to share that list with you.

glass-flowerswNV Ferrari Brut — Trento, Italy
Pale yellow color with a refreshing, light aroma of citrus and some bread dough. It’s quite dry with overtones of green apple, lemon and pears. Great with fried calamari!

NV Lamberti Prosecco — Veneto, Italy
Very aromatic and fruity with classic flavors of apple, peach and citrus. Also present are hints of chamomile and ginger — delicious. Try it with some panettone.

2014 Ferrari-Carano Chardonnay — Sonoma, California
I have been a fan of this wine for many years, and it continues with this bottling, bouquet and flavor of peaches, lemon, vanilla and hints of butter. Grab some cold lobster salad.

2013 Fazi Battaglia Verdicchio dei Castelli di Jesi — Marches, Italy
An intensely perfumed aroma of apples, honeysuckle, lime, oranges and peach with a bitter almond aftertaste. Serve it with spaghetti alla carbonara.

2013 Bodegas Arzuaga “Crianza” — Ribera del Duero, Spain
Ruby-colored with a full bouquet and flavor of blackberries, coffee, chocolate and brown spices. It’s perfect with some black beans and rice.

2013 Francis Ford Coppola Pinot Noir “Director’s” — Sonoma, California
Cherry-colored with a strong bouquet of cranberry, raspberry, cola and spices. It’s medium-bodied with dry flowers and berries, and even more berries. Serve this beauty with a piece of grilled salmon.

NV Standing Stone Vineyards “Smokehouse Red” — Lake Seneca, Finger Lakes, New York
Lovely ruby color and so full of spices, cherry-chocolate and cinnamon. It’s dry, with mouth-filling flavors and a hint of smoke in the aftertaste. Pulled pork anyone?

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

“Montrachet should be drunk kneeling, with one’s head bared.” — Alexander Dumas, 1802–1870, French novelist and playwright

The Leflaive family has been rooted in Puligny-Montrachet in eastern France since 1717, when Claude Leflaive first planted grapevines. In 1984, Olivier Leflaive launched his own company Olivier Leflaive Frères with the help of his uncle Vincent and his brother Patrick. He quickly established his own reputation among Burgundy’s finest.

The majority of the wines are white, from the three prestigious Côte de Beaune villages of Puligny-Montrachet, Chassagne-Montrachet and Meursault, as well as from Chablis and the Côte Chalonnaise.

At a recent press event, I had the opportunity to taste and evaluate the 2014 vintage wines; here are my tasting notes and food pairings.

Overall comments on the 2014 Burgundy vintage were very good to excellent and certainly better than the previous vintages. Red wines are light to medium-bodied and meant for relatively early drinking, generally with less acidity than 2013. Colors are lighter, tannins lower, but they are showing marvelously now in their youth. The whites are quite fruity and well-balanced, with considerable perfume and aromas at this early stage of development.

Bourgogne Blanc “Les Sétilles”: Bouquet and flavor of citrus, plenty of apples, minerals and hints of vanilla with a clean aftertaste. Serve with some lightly fried squid and plenty of lemons.

Rully “Les Cloux” 1er Cru: Perfumed aroma of peaches and lime; concentrated fruit-acid flavors along with lime. Lean with good structure and great finish. Poached salmon with a dill beurre blanc sauce would work well.

Meursault: For a young wine it has a developed bouquet of oranges and spices; some oak and vanilla present; lovely fruit-acid balance. I would pair this wondrous flavored wine with some cold, smoked fish.

Meursault “Poruzots” 1er: Elegant bottling with good acidity, concentration of fruit, especially tangerine; lively finish and long fruity aftertaste. Serve with grilled chicken loaded with fresh tarragon.

Chassagne-Montrachet: Lively bouquet of apples and citrus; some earthiness and minerals in the mouth; plenty of fruit and a pleasing slightly tart aftertaste. Make it simple; grilled vegetables.

Chassagne-Montrachet “Clos Saint Marc” 1er: Bouquet of ripe melons, oranges, and lime; lemon hints; medium-body with a strong flavored aftertaste of citrus and Granny Smith apples. Take some pork chops, pile them high with slices of apples and cinnamon and bake.

Puligny-Montrachet: Delightful aromas of white peaches and apples; citrus also abounds; powerful in the mouth with vanilla and hints of oak; keep for a few years. Softshell crab anyone!

Bâtard-Montrachet Grand Cru: Everything you want from a spectacular, full-bodied wine; marmalade, vanilla, nuts, toast, oranges, apricot nectar; smoke, and vanilla; a spicy citrusy aftertaste just lingers. Just serve this wine by itself — that’s it!

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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After a hearty St. Patrick’s Day meal, serve Irish Coffee, strong coffee sweetened with a hint of sugar and Irish whiskey then topped with freshly whipped cream, with dessert. Stock photo

By Bob Lipinski

What would March 17, St. Patrick’s Day, be without a couple of whiskey-laced Irish coffees?

“The mistress of the house should always be certain that the coffee be excellent; the master that his liquors be of the first quality.” — Jean Anthelme Brillat-Savarin, 1755–1826, French politician and writer

Like many other drinks whose origins are clouded in mystery, Joe Sheridan (1909–1962) introduced Irish coffee in 1942. He was the head chef of a catering company at the Flying Boat terminal located at Foynes Field (now Shannon Airport) in Limerick from 1938 to 1945. Joe wanted to provide passengers a suitable drink after hours of cold planes and bumpy flights. Flight attendants would ease the pain by adding a shot of whiskey to hot coffee. The whiskey became Irish when the flights arrived or departed from Shannon Airport in Ireland.

 

Irish coffee

Ingredients: 1 teaspoon brown sugar; 1 1/2 ounces Irish whiskey; 3 to 4 ounces strong coffee (not espresso); heaping tablespoon of whipped heavy cream

Directions: To make an Irish coffee, first fill a 6-ounce stemmed glass with very hot water to preheat and then empty. Place the brown sugar into the bottom of the glass and then add the Irish whiskey. Put a spoon into the glass and then pour in the hot coffee and fill three quarters and stir. The purpose of the spoon is to absorb the heat so the glass does not break. Then stir gently and add a heaping tablespoon of freshly whipped heavy cream, not one of the dairy creamers or premixed cream from an aerosol can. Serve without stirring.

 

Irish Coffee Story — Buena Vista Hotel in San Francisco, CA

The Buena Vista Hotel in San Francisco (or the BV as locals call it) is the birthplace of Irish coffee in America and continues to be frequented by tourists and locals, all enjoying their Irish coffee. According to its website…

“The historic venture started on the night of November 10, in 1952, Jack Koeppler, then-owner of the Buena Vista, challenged international travel-writer Stanton Delaplane to help re-create a highly touted ‘Irish Coffee’ served at Shannon Airport in Ireland.

Intrigued, Stan accepted Jack’s invitation, and the pair began to experiment immediately. Throughout the night, the two of them stirred and sipped judiciously and eventually acknowledged two recurring problems. The taste was ‘not quite right’ and the cream would not float. Stan’s hopes sank like the cream, but Jack was undaunted. The restaurateur pursued the elusive elixir with religious fervor, even making a pilgrimage overseas to Shannon Airport.”

In the 50 years since it was introduced, the Buena Vista has served more than 30 million Irish coffees! On a good day, the Buena Vista serves about 2,000 Irish coffees. It is the largest single consumer of Irish whiskey in the United States. The Buena Vista and its coffee has been a trivia question on “Jeopardy!”

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 boblipinski2009[at]hotmail[dot]com.

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Rye whiskey has flavors of caramel, ginger, spices, pepper and slight bitterness (rye bread) with hints of cinnamon, cloves, damp earth, grass, herbs, and nutmeg. Stock photo

“Tell me what brand of whiskey that [Gen. Ulysses S.] Grant drinks. I would like to send a barrel of it to my other generals.”
— President Abraham Lincoln

By Bob Lipinski

Rye, an American whiskey, was the favorite of President George Washington. In 1797, Washington constructed a large whiskey distillery adjacent to his gristmill on the banks of Dogue Creek in Fairfax County, Virginia. The enterprise became the most successful whiskey distillery in early America, producing 11,000 gallons of rye whiskey in 1799, worth the then-substantial sum of $7,500. James Anderson, a Scotsman, supervised the distillery.

Rye whiskey was first distilled in 1750 in Pennsylvania by local farmers who blended it with corn. Rye’s domination was short-lived because in 1783 bourbon whiskey was made and became the whiskey of choice of middle America.

Additionally, rye, along with bourbon whiskey, was affected by Prohibition. This was followed by soldiers returning from World War II who had developed a taste for Irish and Scotch whiskies. Production of rye whisky had almost vanished altogether from its Mid-Atlantic homeland by the 1980s. A handful of modern rye whiskies are currently being made by bourbon distilleries, mostly in Kentucky.

Rye whiskey is made from a fermented mash of grain containing at least 51 percent rye; the remainder of the grain mixture generally consists of barley, corn, oats and wheat. Although technically rye whiskey can contain 100 percent rye, few distillers exceed 90 percent.

It can be distilled at no higher than 160 proof. It must be stored at no less than 80 proof and not more than 125 proof in new, charred oak barrels ranging in capacity from 50 to 66 gallons.

“Straight rye whiskey” must be aged a minimum of two years. If it is released prior to the fourth year of aging, it must be stated on the label. In addition, no alcohol, caramel coloring or flavoring can be added.

It is produced in many states in the United States (most notably Kentucky), in addition to Canada, Germany, Russia, other Slavic countries and the Netherlands.

During the 1950s and 1960s when ordering a highball or Presbyterian cocktail at a bar, people incorrectly referred to Seagram’s 7-Crown, Canadian Club Whisky and Seagram’s V.O. as “rye whiskey.” Rye is an ingredient in Canadian whisky and American-made blended whiskey, but during that era, it never reached a minimum of 51 percent to be labeled “rye whiskey.”

Some brands of “American” rye whiskey are Bulleit, Classic Cask, George Dickel, George Washington’s, Hirsch, Hudson Manhattan Rye, Jim Beam, Knob Creek, Michter’s, Old Overholt, Old Potrero, Redemption, Rittenhouse, Russell’s Reserve, Sazerac, Templeton, Van Winkle Family Reserve, Wild Turkey and Willett.

Rye whiskey has flavors of caramel, ginger, spices, pepper and slight bitterness (rye bread) with hints of cinnamon, cloves, damp earth, grass, herbs and nutmeg.

Some recommended cocktails using rye whiskey are Manhattan, whiskey & club soda, highball, Presbyterian, sours, old-fashioned, and the Sazerac Cocktail.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Whiskey” (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

The Super Bowl, the final battle between the best football teams in the AFC and NFC will take place this year on Sunday, Feb. 7, 2016.

Typically, a Super Bowl party consists of beer, dips, chips, salsa, hot dogs and more beer. I have some suggestions for a great Super Bowl party, but first let’s go back in history to the first Super Bowl game. On Jan. 15, 1967, the first Super Bowl was played. The Green Bay Packers beat the Kansas City Chiefs by the score of 35 to 10. The game was played at Los Angeles Memorial Coliseum and the attendance was 61,946. The MVP of the game was quarterback Bart Starr. Now on to the party.

My suggestion for a “super” Super Bowl begins with setting up the television room. Grab a roll of masking or duct tape and place a length on the rug separating the room in half (one for each team) so guests can choose which side of the room they will sit and root for their team. No co­ mingling is allowed!

The food is next; one six-foot (or two three-feet) “super” heroes puts the work, care and decision making on your local deli. If a hero is not in the cards, consider making a six- to eight-pound pork shoulder in a slow cooker, creating “pulled pork” sandwiches with plenty of barbecue sauce. Another food option is a steeping hot pot of chili, made with beef cubes, red kidney beans and plenty of hot sauce. Although lasagna is not necessarily thought of for Super Bowl, it’s hearty, can be enjoyed warm or even cool, fairly easy to make, most people love it and it “goes a long way.” The last food item entails taking out your old fondue pot and making a cheese fondue, with plenty of crusty bread (and perhaps vegetables) for dipping. You can even melt chocolate instead of cheese for the sweet lovers.

Beer, an integral part of Super Bowl can be purchased from your local brewpub, beer distributor or brewery in large growlers, beer balls or even a half-­keg, which has a capacity of 7.75 gallons or about 82 (12­-ounce) drinks.

Although there’s nothing like a “cold frosty one” while watching football, I enjoy wine before, during and even after the game. Because it’s a Super Bowl and everything is large, why not shop for large-format wine bottles, ones that contain three ­liters (also known as a double magnum or Jeroboam), 101 ounces or the equivalent of four bottles, or perhaps a five ­liter, containing 169 ounces or about 6.5 bottles. Virtually every wine shop (or liquor store) sells them, and most will have an assortment of both reds and whites, priced accordingly. Before purchasing large bottles of white wine, be certain you have a container or location large enough to chill it.

There you have it … now let’s hope your team wins!

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know about Vodka, Gin, Rum & Tequila.” 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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What could be more alluring than a glass of whiskey on the rocks or an arctic cold martini in a Y-shaped glass adorned with several pimento-filled green olives?

Although I love an ice cold martini and certainly a glass of whiskey with ice, a glass of brandy on a cold winter day certainly is a great body heat rejuvenator. Smelling its rich, fiery, heavily perfumed bouquet and its smooth, velvet-like texture and luxurious aftertaste beckons a second glass.

“Christmas at my house is always at least six or seven times more pleasant than anywhere else. We start drinking early. And while everyone else is seeing only one Santa Claus, we’ll be seeing six or seven.” — W. C. Fields, 1880–1946, American comic and actor

To make this holiday season really festive, I’ve included a list of some of my favorite spirits (that will hopefully become yours).

Laird’s Applejack, made in Scobeyville, New Jersey, since 1780. It is an apple brandy, dry and full of rich apple flavors. I like it either in a brandy snifter or sometimes on the rocks while listening to relaxing music.

Auchentoshan “Three-Wood” Single-Malt Scotch Whiskey from the Lowlands. It has been aged in three different wood types: Bourbon, Spanish Oloroso Sherry, and finally Pedro Ximénez sherry barrels. Spectacular flavor.

Black & White Blended Scotch Whisky. On its label there is a black Scottish terrier “Scottie” and a white West Highland dog “Westie.” I have been enjoying this Scotch for decades.

Campari from Italy. Campari, which is bright red, has a bouquet and taste of bitter orange, cherry, ginger, lemon, licorice, orange zest and strawberry, with a bittersweet aftertaste.

Drambuie Liqueur from the Isle of Skye in Scotland. It was first produced in 1745, from a blend of Scotch whisky and heather honey-based liqueur. Its classic cocktail, called a Rusty Nail, consists of equal parts of Drambuie and Blended Scotch Whisky.

Zubrówka Vodka from Poland and other Slavic countries. It has a yellow-green tinge and a distinctive smell and taste of spring flowers, thyme, lavender and freshly mown grass, which is derived from various botanicals that have been added.

Chartreuse “Green” Liqueur. This world-famous liqueur was originally formulated in 1605, in Grenoble, France, by St. Bruno. Licorice and flower aromas, with sweet herbal notes. Sweet middle and finish, with flavors of herbs, licorice, white pepper and burnt flowers. Very elegant and well made.

Baker’s 7-year-old Bourbon. Baker’s Bourbon is 107 proof and is very aromatic with a sweet, smooth, medium finish. It has a warm amber, tawny, nut-brown color with a bouquet of fruit, caramel and vanilla. It tastes of toasted nuts, fruit and sugar-vanilla, with a silky texture. The aftertaste is warming and sweet, with a medium-long aftertaste.

Hine Antique XO Cognac. Created in 1920 by George Hine. The taste is mellow and supple with a wealth of sustained flavors, floral nuances, hints of honey, leather and a pronounced taste of vanilla, carried by finesse and endurance. Velvety smooth and extremely elegant.

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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By Bob Lipinski

I am absolutely the best holiday shopper and everyone loves my gifts. My secret? I do all my shopping in a liquor store — wine shop, if you prefer — and it takes less than one hour. Forget those long lines, crowded malls and roads that resemble parking lots. I have never had a gift returned because it doesn’t “fit,” it’s the wrong color or size, it’s out of style, or “I already have one of these.”

There are countless holiday gift packs of wine and distilled spirits, some even contain glasses to enjoy the beverage. From cardboard boxes, tins, ribbons, bows and wooden boxes, each is colorfully decorated and makes a great gift. If you’re uncomfortable making a selection or really don’t know that much about wines and spirits, simply ask one of the store’s employees for assistance.

Some of my suggested wines and spirits for the holidays that won’t break your pocketbook are:

Bubbly
Cavicchioli Lambrusco “Vigna del Cristo” (Emilia-Romagna, Italy)
Roederer Estate “Brut” (Anderson Valley, California)

Wines
Ferrari-Carano “Fumé Blanc” (Sonoma, California), white
Gnarly Head Old Vine Zinfandel (Lodi, California), red
Sella & Mosca “Cannonau Riserva” (Sardinia, Italy), red
Nino Negri “Quadrio” (Lombardy, Italy), red

Spirits
Jim Beam “Black Label” Bourbon Whiskey (Kentucky)
Old Forester Bourbon Whiskey (Kentucky)
The Famous Grouse “Blended Scotch Whisky” (Scotland)
Black & White Blended Scotch Whisky (Scotland)
New Amsterdam Vodka (USA)
Svedka Vodka (Sweden)

Now, if you want to go all-out and impress, here are a some more suggestions:

Bubbly
Pol Roger Cuvée Sir Winston Churchill “Brut” (Champagne, France)
Besserat “Blanc de Blancs” (Champagne, France)

Wines
Gundlach-Bundschu “Chardonnay” (Sonoma, California), white
Olivier Leflaive “Puligny-Montrachet” (Burgundy, France), white
Clos du Val “Cabernet Sauvignon” (Napa, California), red
Domaine Alain Burguet “Chambolle-Musigny” (Burgundy, France), red
Zuccardi “Reserva Malbec” (Mendoza, Argentina), red

Spirits
Chivas Regal 18-Year Old Blended Scotch Whisky (Scotland)
Booker’s Straight “Small Batch” Bourbon Whiskey (Kentucky)
Diplomatico Reserva 8-Year old Rum (Venezuela)
Prunier XO Cognac (France)

Now, what do I want as a holiday gift? A bottle of Baker’s, 107 proof, 7-Year-Old Bourbon, and a long straw to keep me happy on a cold winter night.

Also, recently, I had the opportunity to taste a simply delicious rosé wine from Provence, France, which will certainly be part of my holiday celebration. Maison Belle Claire Rosé is salmon-colored, with a luscious bouquet and taste of fresh fruits, cherries, peaches, strawberries, and orange. It is light, dry and refreshing, with plenty of fruit. Serve it chilled as part of your holiday brunch celebration.

In the words of the late Clifton Fadiman, an American writer, editor and book reviewer for The New Yorker, “Wine is alive, and when you offer it to your fellow man you are offering him life. That is why there are few better gifts to send than a case or two — or a bottle or two — of wine. It is not that when drinking it, they will recall the donor — if you crave such vulgar satisfactions, it is more efficient to send them a chair with a pair of spurs set in the upholstery. It is that, when drinking it, they will become more conscious of themselves, of their own capacity for joy.”

Bob Lipinski, a local author, has written nine 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

The Pilgrims held the first Thanksgiving Day in the autumn of 1621 to celebrate their first successful harvest season. Thanksgiving signifies family, food, drink, fun, history, and tradition, all wrapped up into one mid-week day.

Before you roast the turkey, check out my two cooking tips:

1) Roast the turkey with the back side up (except for the last hour of roasting). Fat from the fat glands in the back will melt and baste the turkey during roasting.

“Fill every beaker up, my men, pour forth the cheering wine: There’s life and strength in every drop, thanksgiving to the vine!”

— Albert Gorton Greene, 1802–1868, American judge and poet

2) Truss up the Thanksgiving turkey with dental floss. It’s cheap, it’s sturdy and it’s easy to work with. Just be sure you use unwaxed and unflavored floss.

Turkey is inherently dry, especially when overcooked, unless brined or basted. Before I recommend a few wines, let’s give some thought to what we often spread over or eat with pieces of turkey.

I hope that you said cranberry sauce! Cranberry sauce is sweet and tart, offering moisture, flavor and a berry character to the turkey. Therefore, we want to pair turkey with dry or even off-dry red, white, and rosé wines, providing they have plenty of fruit. My wine suggestions for Thanksgiving are:

Whites
◆ 2011 Cairdean Napa Valley “Unoaked” Chardonnay; California
◆ 2014 Rapitalà “Piano Maltese” (blend of Catarratto and Grillo grapes); Sicily, Italy
◆ 2014 Re Manfredi “Bianco” (blend of Müller-Thurgau and Traminer grapes) Basilicata, Italy
◆ 2014 Bodega El Esteco “Don David” Torrontés; Cafayate Valley, Argentina

Reds
◆ 2013 Elena Walch “Lagrein;” Trentino-Alto Adige, Italy
◆ 2013 Amity “Pinot Noir;” Willamette Valley, Oregon
◆ 2012 Bethel Heights “Pinot Noir” Estate Black Label; Willamette Valley, Oregon
◆ 2013 Castello Banfi “Rosso di Montalcino;” Tuscany, Italy

If you like rosé wines, my recommendation would be a bottle of 2014 Maison Belle Claire Rosé, from Provence, France. It is light, dry and very refreshing, with considerable fruit and a pleasing hint of cranberry.

After the feast, complete your Thanksgiving holiday with a tumbler filled with ice and a heavy dose of Wild Turkey bourbon whiskey from Kentucky.

Bob Lipinski, a local author, has written nine 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 & cheese; sale;, time management; and leadership. He can be reached at boblipinski.com or [email protected].

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