Brad Ballinger

Not sure I'd serve wine with that soup. But if it is a must, I'd go with a fino sherry. If you're not a sherry type of person, then a falanghina might be nice.

Was that newspaper article a syndicated run of the Wall Street Journal's treatment of the same subject, by chance?

Ahhh, how I long for a Binny's here.

I should also add that there are better Albarino wines out there than Burgans. If you can find it, get the Do Ferreriro.

Apologies for being late to the thread. I've been away. But better late than never, I suppose. Lazio doesn't have any DOCG wines, but it has plenty to offer other than Frascati. Yet, the region is probably mostly known for whites rather than reds, and the malvasia grape rules there more than any other. Let's start with the "flagship" wine, Frascati. The Consorzio Tutela Denominazione Frascati oversees the quality of wine in the Frascati DOC. It is made from primarily malvasia and trebbiano. It can be dry and still, sweet and still, dry and sparkling, sweet and sparkling. Most exported ones are dry and still. The proximity of the vineyards to Rome no doubt contributed to the wine's popularity and pervasive presence in the city. Most tourist can't avoid drinking Frascati in Rome. When they return to their own country, they rush to buy a bottle, but are usually disappointed that it just isn't the same, which speaks volumes for atmosphere as a factor of wine appreciation. A classic pairing is carbonara. If you want to try a Frascati "on steroids," than consider a Marino DOC wine. Usually more malvasia in the blend, and the wines tend to be a bit more bold and can stand up to richer cuisine. If you want to immerse yourself in the papal summer residence in Castelgandolfo, you'll likely be drining Colli Albani DOC wines. Again, mostly malvasia and trebbiano. And perhaps more stuffing than most Frascati. Also, a discussion on white wines of the region would be incomplete without mentioning Orvieto. The wine is produced in Umbria and Lazio, although probably more well known in the former region since that's where the town by the same name is located. But some of the vineyards are in Lazio, so it can be one of the wines from that region. The wines are well-regarded, and legend has it that Pope Gregory XVI ordered that his body be washed in Orvieto before entombment. As mentioned, there are a few reds produced in the region. Although most are made from sangiovese, montepluciano, and some merlot, there is a grape more native to Lazio called Cesanese, which can produce aromatic and spicy reds. There are both dry and sweet wines produced from cesanese. To experience this native grape and truly take yourself Lazio, look for wines from the Cesanese del Piglio, Cesanese di Affile, or Cesanese di Olevano Romano DOCs. I suppose I should also mention that one of the higher scored wines from the region (if scores are important to you) is Falesco's Montiano, a Lazio IGT wine made from Merlot. It sells for around $50 (U.S.) and Robert Parker loves it. To me, it drinks like a good $20 California Merlot.

With the increase in wine consumers (at least in the U.S., for which much of this marketing trend is based), it is all about capitalizing on a consumer trend by marketing the hell out of it. It's ALL about the marketing and making the quick dollar while the market is still hot. It would be great to have a before and after picture of wine bottles sitting on shelves as little as ten years ago compared with today. I think one would see a striking difference in bottle design and label design. And with a large majority of the market still buying wine on the day they are going to drink it, it's about the first sale.

I think your pairing will work fine, depending on your "audience." If it were my business and my dinner, I'd swap out the Chardonnay for a Riesling. If you want to stick with Chateau Ste. Michelle, you can get their Eroica Riesling. If you want something more dry, yet domestic, I'd go with a Riesling from Smith Madrone (Spring Mountain District, Napa). If you want to stick with Chardonnay, I'd go with something that has more acidity like a Brun Beaujolais Blanc or a Paul Achs Chardonnay from Burgenland (Austria). Also, if it were my business and my dinner, I'd offer a more aromatic red than the Mondavi Cabernet. Something from Bordeaux if you still want to be cabernet-like. But my first choice might be Ribera del Duero or even Priorat. Regarding dessert, I'm not a big fan of the Framboise and similar products from Bonny Doon. But many people are. There is a wonderful Monastrell Dulce from Olivares (Spain) that would go well with this.

Sorry, no.

A bit late to the thread, but the main things you want are low alcohol (already mentioned), acid, and some sugar. This is why you see recommendations for riesling and Champagne. If it has to be red, try and scare up a Freisa from Piedmont. Of course, I'd ignore the wine altogether and serve beer.

2004 Antoniolo Erbaluce di Caluso. Erbaluce di Caluso is the DOC. Erbaluce is the grape. It is grown around the village of Caluso. Most of the wines produced in the DOC are more along the "pedestrian" variety -- simple, serviceable, unremarkable. But Antoniolo has a talent, if you will, for producing wines that "outkick their coverage." For example, I'd stack up their Gattinara against many Baroli or Barbaresci from the region. And this Erbaluce di Caluso is made in that fashion. Aside from what some might consider too much herbal on the nose, it's a very nice wine. The nose has floral and herbal components with an undercurrent of stoney mineral. There is a spritely acidic component in the mouth and clean citrus oil, floral, and rocky components. Finishes with an almost rainwater-like freshness.

Grenache. Either Cotes du Rhone or Chateauneuf-du-Pape that's tilted toward more grenache in the blend.

Yes to the smoked meats and fish at Zup's. Yes to the International Wolf Center. Yes to the Soudan Underground Mine. Also, be sure to visit the cabin of the Root Beer Lady. If you are driving to Ely from the Twin Cities, Duluth is not on the direct route. If you choose to go through Duluth, however, you have a beautiful drive along the north shore (pull over at Split Rock Lighthouse State Park, Gooseberry Falls State Park, and Temperance River State Park. North of all those, you can take Highway 1 to Ely. Chocolate Moose in Ely is a fun restaurant -- my cousin used to manage it.

Apparently the Twin Cities has one after all -- Twin Cities Originals Restaurant Week.

Switching over from metric to English measurement, there are approximately 25 ounces in a 750ml bottle of wine. Typically, a "tasting" portion is two ounces, which would give you about 12 pours per bottle (a 50ml pour would mean 15 pours per bottle). This is fine, again, if you have a format that people will follow. If there is any chance people will help themselves, I wouldn't necessarily rely on them to get the pour volume correct. You, with your WSET certification, on the other hand, should be able to do it.

I think you have a couple of options based on what your plans are for the braising liquid. One way has already been mentioned -- reheat in the braising liquid slowly on the stove top. This would work regardless of your plans for the liquid. If the liquid is going to be used for a sauce (either by reducing or pureeing), an alternative available to you is to reheat the shanks on a shallow baking sheet in the oven. You may wish to cover with foil to prevent drying out. Whatever you do, don't use your microwave.

How was the Jermann Blau & Blau?

Here's one thread about hosting a tasting that may have some ideas for you. Specific answers to your questions, though, will depend on how many people you plan on having. I've found that trying to have any type of "structured" format or program with too many guests will not work. Even if they know they are coming over to learn something, the tasting will devolve into just another party if there are too many guests to try and corral. I'd serve plenty of food, but don't worry about pairing it to the wines. Don't try to take on too much -- especially if your guests are, as you indicate, "not into wine." Some easy things to do, education-wise, are to ask them to rank the wines. You can also provide de-identified descriptions of the wines (critics' tasting notes) and have them try to match the note to the wine. Don't forget a dump bucket and plenty of water.

I'm fully on board with prasantrin. If what you want is more authenticity in your food and you don't care about where you have to eat it, then El Burrito Mercado in West St. Paul or Mercado Central in South Minneapolis are your best bets. I also like Salsa a la Salsa on Nicollet (around 15th) and Morelos Grill on 26th and Nicollet.

You won't want to drive the coast road day or night after having had some wine. If you do want to dine in Ravello, however, there are plenty of buses that make the 6km trek up the bluff and back well into the night.

Although I personally tend to not make a big deal about such things, here are some "classic" pairings not already mentioned... Vintage Port and blue cheese Champagne and oysters Burgundy (red) and game fowl Sancerre and goat cheese Moscato d'Asti and zabaglione Tawny Port and nuts Fino Sherry and gazpacho Barolo and game

I like Katie's suggestions just as well. If you get an auslese, go with a hot year like 1998, 2002, or 2003.

First of all, Yum. Second, my two cents. . . Celeriac Veloute butter poached lobster, tarragon creme fraiche Meursault -- That lobster seems like it will be rich. Seared Hudson Valley Foie Gras toasted brioche, walnut-mache salad, riesling gelee, blackberry gastrique Vouvray Moelleux -- Sweetness to go well with foie gras with enough acid to be good with the rest. Scottish Salmon wrapped in Apple Smoked Bacon creamy leeks, tomato concasee, cassis vinegar jus Riesling Spatlese -- From the Pfalz. It just seems right, but your guest may want you to move to red, so a northern Burgundy like a Marsannay or Fixin also seems right. Roasted Australian Loin of Lamb port roasted shallots, potato-gruyere croquettes, black truffle jus, shaved black truffles Bordeaux -- Some are going to say Australian Shiraz, but with the perfume of the truffles, I think you need something less in your face. Alternatively, a 2003 Barbera. A Tasting of Pear pear-almond ice cream, vanilla-port poached, fried skin salad with golden raisins Moscato -- not the fizzy stuff, though.

The Wine Enthusiast article mentions women wine drinkers as one possible reason for the labels gone wild phenomenon. I was in a Twin Cities wine shop today that is having a huge sale. The place was packed. More women than men BTW, and they weren't stocking up on Woodbridge. However, I think the following excerpt is probably a more accurate analysis of what we are seeing with wine labels: Also, and I've written this before, if the marketing pro can get you to pick up the bottle (presumably to look at or in response to the eye-catching label), the battle is half won.

In the Italy forum, the region of the month is Friuli-Venezi Giulia. Any input about wines from the region by those who hang out in this forum more than that one is welcome. I've provided a very brief introduction. It would be great if others could add there experience with wines from the region in general or with specific producers from the region. Click here to be taken to the thread in the Italy forum.

Kevin, I don't know where this stands. Last I was aware, the Friulani were losing. The odd thing is that the grape tocai friulano is closer to the grape tokay-pinot gris in Alsace than the grape furmint in Hungary. Furmint is the grape that produces Tokay/Tokaji wines in Hungary. What will be a little bit interesting should "furlan" have to be used is that there is a producer in Friuli named Furlan.