THE BUZZNOVEMBER 2011

KATHARINA PRÜMJoh. Jos. Prum (Germany)

GERMANY gets f resh

BIGWORLD S M A L L B U D G E T

Spain's Sweet Spot PEDRO XIMENEZ

THE TRUTH ABOUT BEAUJOLAIS

TURKEY?WINES+

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G E R M A N Y ' S M O D E R N D A N C E2010 Mosel: Clean, Crisp, and Exciting! by Chris Sherman

My best view of Germany's wines came at a picnic table set out on a switchback road up a steep vineyard on the Mosel. In the roadcut of the hillside, the terroir was laid bare sheets of slate so thick and flat, roots had to travel horizontally to find the next crack.

Far below was the river, slow and wide, with a steady flow of granite barges and excursion boats. The table was filled with bratwurst, no surprise, straight from a kettle grill, fresh tomatoes and butterleaf lettuce. Wines were Riesling but not like anything I knew, brilliantly dry and minerally crisp, still spicy and perfumed, yet decidedly trocken, which I would translate as "dry and lovely.''

Across the table were the happy people who made them, Katharina Prüm and her father Manfred, one of the first families of German wine. And this was one of Germany's great cru vineyards. It is called Wehlener Sonnenuhr, because Wehlen is the charming town across the rivers where I could see the Prüm's century old house of stout gray stone. The Sonnenuhr for the big square sundial 100 feet below us. It had been built almost 800 years ago by Prüms ancestors so the good people of Wehlen could tell time by looking across to the hillside.

Now German wine made sense. It was not complicated, sweet or one-note. Long northern sun, vineyards so steep pickers use ropes, hard soil of flinty soil, deep tradition and smart modern people.

One of the smartest sits across from me, Dr. Katharina Prüm, the newest generation of the Prüms and fourth generation of winemakers. We are at a picnic where she is gracious and demure, rather quiet, yet she was one of the loudest and most forthright in protesting plans for a bridge and superhighway over the Mosel not far from here. The noise, dust and pollution of construction and traffic seems unimaginable in such an idyllic place. This is idyllic. From here we can see another grand growth, Graacher

Himmelreich, literally kingdom of heaven and next to it one of the most famous names in German wine, Bernkastel Badstube.

Yet it is not soft country. Nowhere is minerality so undeniable. You can see it smell it and touch the flinty slate. Steps from my seat, I can run my hands along the ripples of rock, break off slate and toy with the frilly tail-end of roots. And I can taste it in every glass, each a different cocktail of rocks and sunlight.

Each great Prüm vineyard here is steep, rocky and planted to Riesling of course, yet each sits at a different twist in the hills lining the river, with different exposure to the sun and soil underneath. Sonnenuhr is at a 70 percent angle on gray slate at a prime SSW angle that

makes for peachy crispness and finesse. The Himmelreich is bright with acidity and flavors of apricot and its riper Ausleses a smooth touch of oil and a lush long finish. The Bernkasteler next door is more westerly and not so steep: the sun is greater late in the day and the wines a touch lighter and more tropical.

Later, as we taste through the 2010 wines in the old family manse by the river, the vintage marks on the same vineyards and grapes are remarkable. While the '09s are already in near perfect balance,

Katharina and Manfred Prum in the Wehlener Sonnenuhr vineyard. Wehlen on the Mosel seen from the Sonnenuhr vineyard.

The ripeness level of the grapes Producer or

Estate

VDP = Quality

Assurance The Vineyard

Prüm says the 2010s had higher ripeness and higher acidity. In their freshness, they are alive with nervous energy, the acidity at its raciest. You can smell flint and smoke and taste mountain water and orchard fruit.

And almost all of Prüm's wines from these great growths are bracingly dry, the best of the rest are rich Ausleses gilded with white striped gold capsules. But all are luscious in texture and perfume. As I made my way though a half dozen regions I tasted the same delicious themes: exciting dryness, shining minerality, great pride of place, long family histories, and unmistakable vintage variation.

We had started in the heart of the Rheingau, the prime vineyards of brown-bottle country, at Johannishof, a small family estate next to the great hill and palace of Schloss Johannisberg. The owner Johannes Eser is dedicated to fine dry Rieslings, and a champion of the Charta movement for first growth dry riesling.

In the castle of the Salm family dating back to the 1200s and now home of the popular Two Princes, one of the current princes took us through grand string of Kabinett Rieslings from the Nahe. He was most proud to show off the distinction of wines from green slate, exquisitely zippy and from red slate, round, viscous and perfect oysters.

The diversity of wine from a single variety would be enough, yet Germany has a large production of wine beyond Riesling, all of similar pride and ancient heritage. Schloss Saarstein, a sprawling 17th century run by Christian Ebert has a grand view of the Saar river and a prized Pinot Blanc, full of flowers and licorice, besides Rieslings as minerally as Chablis. In Frankonia the noble Castell family’s white wines are almost entirely silvaner and remarkably floral and crisp, eager to take on Rieslings.

More important, there are indeed fine reds as well. At Graffen Neipperger, a Swabian estate so old an entire building holds the archives of the count's family dating back to the Thirty Years War, velvety reds are made from four varietals. For me the best was the 2009 Spatburgunder or Pinot Noir, elegant with a smell of old leather and bouncy cherry in the mouth.

King of red wine is Bernard Huber in Baden, so southerly it's almost Mediterranean for Germany. He has a spicy lemony Pinot Gris and a creme brulée of a Chardonnay but his 2008 Pinot Noirs are revelatory. He divides them from village wines to four top crus in Burgundian fashion and works with old vines, shell limestone and very traditional technique to create a beautiful spectrum from rocky minerals to rock candy.

2008 Kallstad Kobnert Dornfelder 999

2010 P. J. Valckenberg Dornfelder 999

This Valckenberg Dorn-felder is a medium bodied fruity red with a pleasant cherry aroma accompanied by lightly sweet flavors of blackberry, black currant and vanilla.

2009 Weingut Eugen Wehrheim Niersteiner Spiegelberg Dornfelder 1399

2005 Huber Mal-terninger Bienenberg Pinot Noir Baden 5999

No wonder Huber was "Winemaker of the Year". This is his grand cru, re-markably rich and delicate. (93RAS)

2007 Grafen Neipperg Lemberger Wurttemberg Trocken, Mosel-Saar-Ruwer $1599

Delightfully proof that dry German reds go back a long way, nicely balanced with cherries, berries and spicy cinnamon. (90CS)

2009 Two Princes Riesling, Nahe $999

Crisp, noble and refresh-ingly dry with slippery tastes of stone as well as stone fruit. Invigorating starter.

2009 Schloss Saarstein Riesling Spatlese $2799

Christian Eber makes full Pinot Blanc and decadent TBAs; in between this savory Spatlese. A great vintage in perfect balance, crisp and creamy. Peach that’s ripe not sweet, plus a whiff of licorice.

2009 Johannishof Charta, Rheingau $1599

Exciting introduction to dry Riesling from the heart of the Rhine. Elegant and racy, with tropical fruit and spice. A great vintage to sock away. (91WS, 90CS)

2009 Johannishof V Kabinett $1899

The schloss is minutes from the Rhine this smacks of a mountain brook running through a peach orchard. Cracking with mineral crispness. (92WS)

2009 Von Schubert Maximin Grunhauser Kabinett Abtsberg, Mosel $2999

The wines of the monastery’s prime vineyards were reserved for the abbot. You’ll taste why in Abtsberg's grand tour of Riesling flavors, apple to apricot, mango to fennel, slate to smoke, in creamy texture. (93WS)

2009 J.J. Prum Wehlener Sonnenuhr Kabinett, Mosel $3499

Exceptional example of bright. Contemporary Riesling from a first growth vineyard. Dances nimbly around peaches, apples, flowers and minerals and has the endurance to go 10 years or more. (92WS, 91WA)

2004 J.J .Prum Wehlener Sonnenuhr Auslese $4299

A jewel from our cellar, only a few years into glorious decades of intensely extracted pleasures. Apple and vanilla on the nose, full of apricots and zesty lemon and orange peel. Invigorating. (94B21, 92ST)

2010 J.J. Prum Graacher Himmelreich Spatlese $3299

PRE-ORDERHeavenly botting from the hilltop. Smell the the earth’s flint and minerals and drink in ripe peach with full body and electric core. (92CS)

Prince Constantin Salm, one of the 2 Princes at the family castle.

BEST FROM GERMANY

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TOWER OF LABEL Can't decipher the Gutenberg typeface, jaw-

breaker words, and endless capital letters? You're not alone. They vex winemakers too and help is on the way. Maybe.

Despite the picky sense of place and precision about ripeness levels, Germans also practically invented silly-label branding. Remember Black Tower, Black Cat, Blue Nun and blue bottles? And despite pride in rigorous classification, German wineries have been reinventing and debating terminology for decades.

Best wines are still named in German. That is what they're sprechen. A few words should help: "schloss" means castle or chateau, "berg" is a hill, "bad" means spring or bath.

Still the smartest modern labels are simpler with emphasis and visibility of the producer's name and attractive art out front. The rest shifts to fine print on the back. Like an ad for prescription drugs.

M O R E O N G E R M A N Y

VDP: A black eagle is the sign of the society of great German wine estates, but not all belong.

TROCKEN: This means "dry" and is increasingly prominent.

ALL THAT AUSLESE: Thought we were so smart to learn QbA and pradikat grades (Kabinett, Spatlese, Auslese, BA, TBA) but we didn't get it right. Those terms based on Oechsle degrees mean ripeness not sweetness, so some Germans would prefer we forget them entirely. A better guide (but not foolproof) is the percentage of alcohol. The higher over 10%, the drier.

FIRST GROWTHS: Germany rates crus as much as Burgundy and wants the best known. Dry wines from top vineyards producing dry wines can be labeled Grosse Gewachse. In the Rheingau producers call them Erste Gewachse.

CHARTA: A double Roman arch on the label means the wine is dry (at least 12 percent alcohol), all riesling and hand-picked. Charta wines are of at least Kabinett ripeness but do not use any pradikat terms (ignoring naming rules as the Super-Tuscans did).

GOLD KAPSULE: Producers often wrap the top of their finest, rarest small production bottles in gold. J.J. Prum has two grades for its purest products, one

German wine country is almost entirely in the southwest of the country, next to France and Switzerland, so fly into Frankfurt.

BACKFISCHFEST: Most wine towns hold harvest festivals in late August and early September. Backfisch refers both to fried fish and teenage girls. Festivals bring out food of all kinds and people of all ages; wines by the glass and bottle. Perfect timing, beer lovers can move to Oktoberfest later.

WORMS: Liebfraumilch means "milk of the beloved lady (Mary)" The 15th century church of that name and vineyard at its door still exist. The city also has a grand later cathedral, one of Germany’s first Protestant churches and a long riverfront.

BOOTS: This wine land is made for hiking. Bring stout, comfortable walking shoes to appreciate it.

STICK TO THE RIVERS: The Rhine, Mosel and Saar are easy to follow and made for wine pilgrims lined with charming towns, great views, endless wineries and waterfront cafes.

BADEN-BADEN: Go south, east to the warmer red wine country of Swabia and almost-Mediterranean Baden. Drink it all.

ALSACE: Armies crossed the border for centuries; now gourmets do for cooking that is the best of both countries.

TASTING TOUR

with a single white stripe on the gold and a longer capsule with two stripes.

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The original liebfraumilch vineyard outside

the namesake church in Worms.

Postcard Germany: Vineyards high above small towns on the Mosel.

2008 Graffigna Centenario Malbec 799

Graffigna was one of our best sellers at the tasting and why not? It is a 90-point wine for $8! This is a no-brainer folks.

"Opaque purple; spice box, incense, lavender, and black fruit aromas; underlying structure."

90WA

2007 Santa Ema Amplus One 1899

This one we tasted at a dinner earlier this year and it was the highlight of the night. 91SM"75% Carmenere, 20% Syrah, and 5% Carignan. The bouquet includes mineral, earth notes, coffee, roasted herbs, and blueberry. Supple-textured, complex, and full-flavored, this nicely balanced wine will evolve for several years. 90WA

2008 Ernesto Catena Padrillos Malbec 1199

When your dad is Nicolas Catena and your sister is Laura Catena, you can probably bank on the fact that you will get into the wine biz eventually. Having grown up in the vineyards his entire

life, Mendoza is Ernesto's home, and this little red is a great example of a young, ripe, and fruity everyday red with those little hints of chocolate and spice that Malbec fans look for. 89SM

BIGWORLD S M A L L B U D G E T

Latin America has produced quality, great value wines for many years. These budget bottles are some of the best deals you'll find on the rack. But, how can you tell the good from the bad? That's where we (and you) come in! Last month, we tasted over 110 wines at our Latin American Wine Festival, what stood out? Here are winners from the "BEST VALUE" category, and some ol' favorites too. Tasted and approved!

2010 Colome Torrontes 1299

Hands down one of the best white wines in our store. This would be a great option for Thanksgiving meals, and all those side dishes!

"Colome Torrontes is pale golden in color with fresh aromas of grapefruits, roses, and apricot and flavors of rich, ripe tropical fruit with hints of honey and orange peel. The finish is fresh, crisp and lingering." 89ST

2009 Familia Zuccardi

Malbec Q 1899

I tasted this in Argentina and here at our wine festival and it dazzled me both times. I love the care that they put into making this wine and tending to each individual vine rather than a block at a time. Their vineyards are sustainably farmed (which basically is about as organic as you can get without it being on the label). This would be a great wine to have at a holiday party. 91SM, 91RAS

2009 Catena Malbec 1699

This was my big surprise at the tasting. I loved it so much I went back for seconds (and thirds shhh...) It was balanced, full, and smooth on the finish. It was my favorite of the day. Btw, we still have some 2008 in stock which also garnered 91pts and is delicious!

"A rich red, with ripe layers of linzer torte, plum pudding and fig paste flavors backed by layers of mesquite, olive paste and grilled herbs. Grippy tannins add weight to the long, vibrant finish. Drink now through 2013." 91WS

2010 Casa Lapostolle Chardonnay 999

Did you know that Prince William and his bride Kate drank a Casa Lapostolle wine the night before they wed? If it's good enough for the Prince, it's good enough for me! Seriously though this is a nice, mellow Chardonnay for $10.

"Juicy, with modest toast that guides the melon and yellow apple fruit flavors through the nicely rounded finish. Drink now." 87WS

2007 Bodega Norton Malbec Reserve 1499

This is an oldie but a goodie... and it keeps us coming back for more. Bodega Norton knows how to make great Malbec for under $15, and that's why it's landed them in the Wine Spectator's Top 100 more than once!

"A large core of velvety-textured raspberry, fig and boysenberry fruit that is liberally laced with dark toast, pastis and roasted vanilla..." 90WS

2009 Amancaya 1499

This was a hit the day of the tasting. Many of you have tried it and know what an incredible wine this is... if you haven't tried it, you are truly missing out.

"Malbec, Cabernet Sauvignon, and just the right amount of oak (very little) to show its elegance early. With Argentina's excellent fruit in 2009, and 30 year-old vines in the best vineyard sites this is more than a fine red, it's a beautiful wine that speaks to every level of wine appreciation..." 91RAS, 92SM

RAS = ROBERT SPRENTALL, SM = SUMMER MARTIN, RB = RHETT BEILETTI, ST = STEPHEN TANZER'S IWC, WS = WINE SPECTATOR, WA = ROBERT PARKER'S WINE ADVOCATE B-21.com | 5

Freemark Abbey is 125 years old now, one of the oldest winery in Napa and a landmark on the historic winescape.

Bottle Shock anyone? Freemark Abbey was the only winery with both Cabernet Sauvignon and Chardonnay to stand up to the French in the 1976 judgment of Paris.

It’s still such a winner in red and white that B-21 bought big in current vintages and you should too.

Surely the historic Abbey was founded by a visionary 19-century abbot and tended by pioneering monks?

Sorry. There's a grand old stone building, deep roots and deeper cellar but no abbey, no monks, no friars, no brothers.

While wineries around the world have their origins in church lands and religious orders, Freemark Abbey and its triumphs are entirely earthly work of ordinary secular folks.

Very specific people, Charles Freeman, Markquand Foster and Abbey Ahem, who bought the place in the 1930s and put their names together to form Free-Mark Abbey, to grab some Old World cachet.

The Rutherford estate was past 50 when it got that name. California’s first female wine maker, Josephine Tychson had started it in 1886 and built the stone winery on the valley road.

For much of the last century, however, Freemark Abbey made history through technical innovation and breaking ground. Non-malolactic fermentation for Chards? Just one idea started here in the 1960s, when Napa was young and fresh. Freemark had the savvy to nail down some of Napa's best sites, the cool, dry farmed Bosche and Sycamore vineyards up against the Mayacamas ridge, cool Carneros, and rugged heights of Mt. Veeder and Howell Mountain.

The Abbey's heritage of techniques and terroir still tell in great reds and amazing whites too. For voluptuous VIOGNIER, FREEMARK ABBEY'S 2010 has to be one of Napa's best, a big, exotic peach of a wine, over 14 percent alcohol yet seductively soft and crisp enough for Thai (94RAS, $19.99, was $23.99). The 2010 CHARD is exceptionally bright: Grapes drawn largely from Carneros and Rutherford, without malo or heavy oak make it as tart as a proper Key lime pie (90RAS, $17.99, was $19.99).

In reds, the 2007 CAB actually has the full Bordeaux Five drawn from the dusty Rutherford Bench and the rugged fruit of Mt. Veeder and Atlas Peak. Together they make a bone dry wine from this great vintage robust with black berries, dark fruit and spice. It's still young and hard-bodied, a well-muscled keeper. Worth putting several in the cellar for a few years. (93WE, 92W&S, 92RAS $26.99, was $29.99) For more immediate drinking, go for the surprisingly rich 2009 MERLOT ($19.99, was $23.99); it's Rutherford and mountain fruit, smooth and easy with a long finish. Behind the cherries and chocolate there's grown-up spice, maybe from the tiny pinch of Syrah. With a finish 125 years long, the Abbey’s still making history.

M A K I N G W I N E A N D H I S T O R YFreemark Abbey, a Very Old Napa Secret

by Chris Sherman

S O U T H A F R I C A : H A M I LT O N R U S S E L Lby Shannon Sprentall

“Their Chardonnay continues to rank amongst South Africa’s finest and in great vintages, their Pinot Noir can be utterly sublime and age as well as any great Burgundy.” – Robert Parker

Hamilton Russell Vineyards, one of the most southerly wine Estates in Africa and one of the closest to the sea - is located in the beautiful, cool, maritime Hemel-en-Aarde Valley appellation. This cool-climate winemaking region has been in biz since the early 1980’s, and in that time has carved out a reputation for producing highly individual, terroir driven Pinot noir and Chardonnay. Both varietals are widely regarded as the best in South Africa, also recognized for straddling old and new world.

Founder, Tim Hamilton Russell purchased the undeveloped 170 hectare property in 1975. His son Anthony Hamilton Russell, who took over in 1991 (finally buying the property in 1994), narrowed the range to Pinot noir and Chardonnay only ( 55 acres of Pinot Noir, and 75 acres of Chardonnay) and registered Hamilton Russell Vineyards as an Estate, committing to work only with grapes from their terroir. Extensive soil research initiated in 1994 identified 52 hectares of stony, clay-rich, shale-derived soil as optimal for the individual, origin expressive style they aim for and all plantings have now been limited to this soil type.

Anthony with winemaker Hannes Storm and viticulturist Johan Montgomery are completely dedicated to expressing the personality of the Hamilton Russell Vineyards terroir in their wines. Tiny yields and intense worldwide demand keep the elegant, highly individual, Estate grown Pinot Noir and Chardonnay in very short supply. Both varietals have gained fans among Burgundian aficionados and of course half the price of Burgs.

2008 HAMILTON RUSSELL PINOT NOIR 34.99“A tangy, racy style, boasting a core of mulled cherry, red currant and incense notes backed by a long, iron-tinged finish. Taut but vigorous, this should stretch out a touch with brief cellaring. Drink now through 2012.” 91WS

2010 HAMILTON RUSSELL CHARDONNAY 26.99Cropped at 16.86 hectoliter per hectare and raised in 35% new oak barrels, the 2010 Chardonnay is more reserved than the 2009 but retains very fine delineation with hints of grapefruit and nectarine. The palate has a very attractive hazelnut and lanolin-tinged entry. It has wonderful definition and a taut, citrus finish that is long in the mouth. Try to resist temptation and cellar this for several years. Drink 2012-2020. 93WA

Hamilton Russell Vineyards Clay Rich Shale Soil

Winemaker Hannes Storm of Hamilton Russell Vineyards.

BUYERS' REPORT

CHRIS SHERMAN, WEST COAST & ITALY

2008 CHALONE ESTATE CHARDONNAY ($17.99): Let others go naked. Some like it fat. Old-school California

Chardonnay unafraid of oak and happy to wear its butter and caramel in public. Peachy ripe. STEAL. (92WS, 91CS)

BOOKWALTER SUBPLOT MV 25 ($14.99): A lovable rogue of a Meritage, a non-vintage

blend of the Bordeaux 5 and upstart Syrah. Sugar, spice, and cigar box tales, wrapped in leather. (91CS)

2009 CHARLES K. SMITH BOOM BOOM SYRAH ($14.99): Nothing about Smith or his wines

is shy. Boom Boom's a monster fruit bomb, but you'll watch the explosion from an overstuffed sofa, deep

purple and very plush. GO CRAZY! (90CS)

2009 MCMANIS PETITE SIRAH ($9.99): The red grape for winter, petite cooks up big fat cookies of juicy berries and a touch of vanilla

and toffee. The meatiest red at the price. BEST BUY. (90CS)

2010 PONZI PINOT BLANC (PRE-ORDER $14.99): Pinot Blanc always shames puny Pinot Gris. Ponzi's

Willamette P.B. is one of the best in the U.S., light, with tropical fruit and citrus in creamy texture. Big enough to

stay up on a late autumn night. (91CS)

2006 SELLA & MOSCA CANNONAU DI SARDEGNA RISERVA, SARDINIA ($12.99):

Some say the black wine of Cannonau is good for the heart. I know it's good for the palate, big and lusty like a southern Rhone with the depth

and Italian aroma of Amarone. (90CS, 89WS)

2009 TAMELLINI SOAVE ($13.99): Admit it. You want to drink Soave again... if it's good. And Tamellini is one of the few, the proud who believe in Soave. Distinct apricots, honey and vibrant finish. STOCK UP. (90SS, 91CS, 88WA)

2009 FEUDI DI SAN GREGORIO LACRYMA CHRISTI ($15.99): Lacryma Chrysti worth respect again and very pleasant summer-fall drinking. A clean white taste of apples and pears with fresh notes of the forest and zingy acidity. (90RAS, 89CS, 87WS)

2007 E. PIRA & FIGLI DOLCETTO D'ALBA ($15.99): Officially this is Dolcetto, excellent Dolcetto, but it subs for Barolo on a frugal table. It's rich and elegant, so much so it's more in line with ripe Pinot Noir. (89+RAS, 89WS)

RHETT BEILETTI, FRANCE

2007 BAPTISTE-BOUTES (MINERVOIS) ($9.99) I don’t know where it came from, and I can’t form any questions, only statements, but I thought this wine was gone! Best Buy with that succulence of the South. Drink with impunity.

2007 PERRIN & FILS COTES-DU-RHONE VILLAGES-VINSOBRES ‘LES CORNUDS’ ($19.99): A more solidly constructed Rhone wine, the way with Vinsobres. Outstanding!

2003 PRADEAUX BANDOL (ROUGE) ($34.99): Beautifully balanced and maturing and showing that smoky, woodsy and earthy character of old. It’s not for everyone, but you know who you are…

2007 CH. SAINT-ROCH ‘CHIMERES’ ($15.99): Crazy cherry and herbs and saline, Grenache, Syrah, and Carignan from the schistes laden earth just above the Mediterranean.

2005 CHAPELLE SEGUR ($19.99): (Montagne Saint-Emilion) Last call, this is drinking beautifully and will be at my house this season for that last minute house gift to give…

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Chris Sherman and Rhett Beiletti with winemaker Luc Chasseriau at Chateau Chappelle Segur.

BUYERS' REPORT 25 WINES YOU MUST TRY!

SUMMER MARTIN, SPAIN AND LATIN AMERICA

2005 RESALTE DE PEÑAFIEL CRIANZA, RIBERA DEL DUERO ($29.99): Resalte is my baby! I love this wine, and hold it dear, because it was my little discovery before it hit the Top 100 of the Wine Spectator. We poured this wine recently at a dinner for some folks who love their California Cabs, and they found a new favorite! We just got a shipment in, but it won't last forever. Try this vintage before it is gone! (94WS, WS TOP 100 OF 2010, #26)

2010 PAZO SEÑORANS ALBARIÑO, RIAS BAIXAS ($19.99): Just in time for Turkey Day, everyone's favorite Albariño has arrived! Again scoring a whopping 93 points, this white wine will be perfect for pairing with turkey and dressing, and all the leftovers you can create. It is fresh and full with tropical flavors and citrusy notes. (93WA, 92SM)

2010 BODEGAS CASTAÑO MONASTRELL, YECLA ($7.99): If you like Sierra Salinas "MO" then give this one a whirl! It is also made by Bodegas Castaño, and is purple pleasure in a glass. Blackberries and chocolate on the nose and a big juicy gobsmacking palate. (89SM, 89WA)

2008 BLACK SLATE, PRIORAT ($17.99): When Rhett returned from his trip to Charlotte to visit Eric Solomon he said, “Summer, this is the best $20 Priorat I have tasted... better than 90% at $90 in fact.” Boy, were they right! The 2008 Priorats are on fire! This one made with 60% Garnacha and 40% Cariñena has the flavor and punch of a Grenache and the silky texture of a Pinot. PS – We still have a few bottles of '07 left. Both great vintages but each different; do a comparison tasting! (92RB, 91SM)

2004 MARQUES DE MURRIETA YGAY GRAN RESERVA ESPECIAL, RIOJA ($42.99): This is Marques de Murietta’s flagship wine, and the best selling Rioja at our Grand Tasting in October. It is a classic Tempranillo that saturates the palate with rich, ripe fruit. Parker says it is "amazingly well priced," and will live for many years. (92-95WA, 93+SM)

2007 NICOLAS CATENA ZAPATA ($89.99): Predominantly Cabernet, Parker says it is, "a full-bodied, powerful yet elegant effort with great depth and volume, precision balance, and a voluptuous personality..." A COLLECTOR'S WINE (98WA)

SHANNON SPRENTALL, GERMANY2009 DR. PAULY BERGWEILER NOBLE HOUSE RIESLING QBA ($9.99): "This displays a rich, supple texture and mouthwatering flavors of peach cobbler, cream, apricot and spice. The lush finish is long and focused, with touches of honey. Drink now - 2015." (90WS, 90+SS)

2009 F. WEINS-PRUM RIESLING ESTATE ($13.99): "A harmonious balance gives this a taut and dry character. The silky flavors of pear and guava are pronounced, defined by a rigid acidity that gives length to the flavors on the finish." (90W&S, 90SS)

2009 JOHANNISHOF RIESLING CHARTA ($15.99): "An elegant, racy style, with vibrant acidity underlining the passion fruit, pineapple and grapefruit flavors. Spice and mineral notes add depth, and this glides to a long finish." (91WS, 92SS)

2009 SCHLOSS SAARSTEIN PINOT BLANC ($13.99): "Juicy ripe apple, almond, and subtle herbs constitute more familiar elements in this undeniably refreshing Pinot that will perhaps be more expressive after a short while longer in bottle, and should prove pleasurably versatile over the next couple of years." (87WA, 90SS)

2009 VON SCHUBERT MAXIMIN GRUNHAUSER RIESLING KABINETT ABTSBERG ($29.99): "Racy and powerful, with a minerally, spicy aroma that leads to ripe flavors of glazed citrus, fennel, smoke and honeydew melon. There's plenty of dried mango as well, with a long, creamy finish that features peppery notes. Drink now through 2024." (93WS, 94SS)

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Chris Sherman and Rhett Beiletti with winemaker Luc Chasseriau at Chateau Chappelle Segur.

The "Castillo de Peñafiel" in Ribera del Duero, Spain

Summer's first taste of jamón Ibérico was with Marques de Murrieta!

B-21's CUVEE NOVEMBER:

2009 REX HILLPinot Noir Willamette Valley

B-21's CUVEE NOVEMBER:

2009 REX HILLPinot Noir Willamette Valley

$2499B-21's CUVEE NOVEMBER:

2009 REX HILLPinot Noir Willamette Valley

BIRTHPLACE: Rocky volcanic and sedimentary soil on the Chehalem Ridge

BIRTH YEAR: 2009; Intense vintage with long hang time

FAMILY AND FRIENDS: Paul Hart, Jan Jacobsen, Bill and Deb Hatcher, Cheryl Francis, Sam Tannahill

SIBLINGS: A to Z Wineworks, Francis Tannahill, William Hatcher

VALUES: Elegance, balance, polish, biodynamics, sustainability

ACTIVITIES: Caving in our old tunnels, berry picking, kayaking, He-said/She-said blogging, skiing the Cascades, cruising the Pearl

GPA: 93WS

750ml

Focused, satiny and elegant, with a powerful thrust behind the pure currant and boysenberry flavors, shaded with touches of talcum and cream as the finish expands.

- 93 points, Wine Spectator

Focused, satiny and elegant, with a powerful thrust behind the pure currant and boysenberry flavors, shaded with touches of talcum and cream as the finish expands.

- 93 points, Wine Spectator

by Rhett Beiletti

12 | B-21.com

BEAUJOLAIS, THE REAL THING

Henry FessyEstablished in 1888 as a negociant by a roving salesman caught in the quest to

make great Gamay wines, Fessy bought their first vineyards in Brouilly -- this Brouilly certainly tastes like the vines could be that old. In 2008, the company was bought by Maison Louis Latour. This is the first time I have tasted their wines in years and they were stellar. Bob and Chris and I tasted together and selected what we knew you would enjoy.

Kermit Lynch Wine Merchants Over the last 5 years I have come of the persuasion that no

one knows Beaujolais like Kermit Lynch. In the 80s he was cel-ebrated as the pioneer of the Rhone, and I guess that George Du-boeuf’s domination of the region is difficult to argue with. But, I would like to tour this place and taste with Mr. Lynch as much as I would anywhere with any other figure in the wine world.

2009 Cedric Vincent Beaujolais Pouilly Le Monial Vieilles Vignes “…irresistibly loaded with cassis, dark cherry, and blueberry; offers an expansive, polished, soothing but re-freshing mouthful...” 89WA ($16.99)

2009 Bernard Diochon Moulin-A-Vent Vieilles Vignes “…is striking for its saline, alkaline mineral suggestions as well as for its fine row of tannic teeth. Carob and chocolate; dark cherry and plum...” 89-90WA ($19.99, 375ml $10.99)

2009 Nicole Chanrion Cote de Brouilly “…a richly tex-tured and fruited palate with accents of roasted pecan, toasted hazelnut, dark chocolate, peat, and crushed stone.” 89-90WA ($17.99)

2009 Dupeuble Beaujolais “ ...sweetly and generously berry-fruited; silken in texture; delightfully threaded with inner-mouth floral perfume; and finishes with saliva-inducing, invigorating panache, incorporating hints of pistachio oil and salt.” 89WA ($12.99)

Beaujolais, a flowing name and a flowing wine. Often referred to, dimissively, as a “fun” wine, Beaujolais is one of the regions holding greatness within. While being fun is, well, fun, being referred to that way can also mean not being taken seriously. The flowing quality of Beaujolais is what attracts me to it and keeps bringing me back. The wine can be gentle and fresh at the same time, and I enjoy those elements in combination. It is a very versatile wine and goes well in all kinds of situations: with roast chicken, grilled beef brushed with mustard, flatbreads, cold salads. That I am able to drink it easily and keep engaged because of its grace and charm and freshness is, well, quite fun indeed… seriously.

2009 Henry Fessy Brouilly

M I N D - B L O W I N G .Minerals, meat, balsamic and black-berries. An opulent wine with curves and swerves, serious stuff with serious length. 93RB, 93RAS ($12.99)

2009 Henry Fessy MorgonRIPE, SEXY & SUPPLE

Ripe, sexy and supple, the “pop song” of the bunch. Round and smooth with black raspberry juiciness and some red fruit burst and less of the acidity. 92RB ($12.99)

2009 Henry Fessy Beaujolais-Villages

Black cherries and red plums, this has all the flavor anyone could want from a wine. Very balanced and having some tannins too, this is fresh, vital and capable of being an excellent dinner wine. 89RB ($8.99)

2009 Henry Fessy Moulin-A-Vent

Dark and spicy, flatter affect and big-ger than either the M or the B. Tannic as is the way with young MAV from a great vintage such as this. Structured and made to cellar. I suspect this will improve with age score-wise and even more so with food. 90+RB ($12.99)

2009 Henry Fessy Brouilly

M I N D - B L O W I N G .Minerals, meat, balsamic and black-berries. An opulent wine with curves and swerves, serious stuff with serious length. 93RB, 93RAS ($12.99)

2009 Henry Fessy MorgonRIPE, SEXY & SUPPLE

Ripe, sexy and supple, the “pop song” of the bunch. Round and smooth with black raspberry juiciness and some red fruit burst and less of the acidity. 92RB ($12.99)

B-21.com | 13

Georges DuboeufI think I gave it away already, Georges Duboeuf is King. These wines yield so much pleasure to so many and it is easy to see why.

2009 Georges Duboeuf Moulin-A-Vent Flower Label "This aromatic red shows nice grippy tannins, but it’s well-balanced, with a thread of minerality running through it. Shows attractive flavors of ripe cherry, blackberry and fig, followed by a tight, juicy finish. 90WS ($12.99)

2009 Georges Duboeuf Fleurie Flower Label "This is packed with ripe, almost jammy, black cherry, boysenberry and damson plum fruit flavors, but well-balanced by integrated, juicy acidity. The fruit mixes with hints of vanilla and clove notes, wrapping around chewy tannins that raise their head on the long finish." 90WS ($13.99)

2009 Georges Duboeuf Morgon Flower Label "This firm red offers ripe, juicy black currant and kirsch fruit flavors, with dark chocolate shavings and just a hint of herbes de Provence. There's bright acidity here and lightly chewy tannins throughout, with a smoke-tinged finish." 90WS ($10.99)

2009 Georges Duboeuf-Domaine de la Chaponne Morgon "As rich as it is tannic, this is powerful and

concentrated. It shows the rich 2009 fruit at its best, full of sweet berries, deliciously ripe. Enjoyable, while it is also serious." 92WE ($12.99)

2009 Georges Duboeuf-Jean Descombes Morgon "Light tannins and a smoky mineral note frame this lush red, which displays layers of black cherry, raspberry ganache and tea rose flavors. There’s a spicy thread running through the wine, leading to a fresh, firm finish. 93WS ($14.99)

2009 Georges Duboeuf Domaine de la Tour de Bief "Roasted mint and thyme seasons kirsch, grilled plum and boysenberry notes in this elegant red, which is grippy, with a creamy texture and a lingering smoky finish." 91WS ($13.99)

2009 Georges Duboeuf Domaine des Rosiers "A big, bold and fruity wine that is full of ripe berry fruits, rich and generous. This is Beaujolais at its most exuberant, a celebration of delicious fruit. It could age, but is ready to drink." 91WE ($13.99)

Flowers among the vines at Georges Duboeuf.

To escape the Chard-Sauv tyranny, head to Italy. Go all the way down the boot to Naples and Campania and you’ll find some of the juiciest, most distinctive white wines bottled anywhere.

Here in the hills above Naples, including the slopes of Vesuvius, are wild grapes we almost lost like Greco di Tufo, Falanghina and Coda di Volpe. A world where I couldn’t drink a wine named "fox tail?" No, no, no.

Almost happened. Back in the '50s

and '60s wines like Lacryma Christi were on their last legs known mostly as curiosities and cheap rustic drinks. They were abandoned as winemakers and wine-drinkers moved north and focused on Nebbiolo and Sangiovese and too many international varietals, and

wrote off local grapes, especially the whites. A shame when Italy’s own grapes were such a beautiful and complex mosaic.

Enter Antonio Capaldo, mille grazie. He recognized the unique grapes that had flourished in the volcanic soils, revived the best known and unearthed others. No wonder Feudi draws its labels from beautiful and precise mosaics that remain of Pompeii.

After big critical and popular hits, Feudi di San Gregorio itself fell out of fashion. Too much success and too much oak some said, but the grapes would not die.

In the new century Capaldo refocused, brought in agronomist Pierpaolo Sirch, and cut back the wood to let the grapes shine. They did so well Italian sommeliers honored San Gregorio as 2011 Winery of the Year.

Feudi’s proprietary red Rubrato is made from indigenous Aglianico, raised up from southern muskiness to more refined polish.

Yet it is outshined by the whites which have a crispness and peachiness rarely tasted in these latitudes. The local grapes anchor the identity of Feudi’s best D.O.C. whites from 2009. The FALANGHINA embraces both ripe fruits and a stony backbone, the balance of the Mosel in Mediterranean, almost tropical, flavors. (90CS, 89WA, $15.99) Get out the prosciutto. Or a whole pig. FIANO DI AVELLINO from Sannio is fatter with more stone fruits, but still racy and refreshing ($16.99, 89CS, 89WA) However the GRECO DI TUFO is limy, full of Tufo minerality and crisply breezy for any seafood (89WA, $16.99).

That foxy Coda di Volpe is the key in the LACRYMA CHRISTI WHITE, give it the scent of a chase through the woods and apple-fresh lushness, meaty on the finish. ($15.99, 90RAS, 89CS).

These lovely wines restore the delicious identity of the south, thanks to Feudi, enduring varietals and indestructible terroir.

F E U D I S A N G R E G O R I OThe Glory that was Pompeii

by Chris Sherman

Antonio Capaldo, Chairman of Feudi San Gregorio

by Bob SprentallB L I N D F O L D E D AT B E R N ’ S Best wine of the night was… Guigal!

CRANBERRY COCKTAILSSparkling Pear and Cranberry Cocktail

This sparkling cocktail is made with icy Moscato d'Asti, which is sweeter than

champagne but much lighter than the rich dessert wine also made from Italian Moscato grapes. Just the right medium for this fizzy drink, it adds flavor to the silky pear and tart cranberries.

INGREDIENTS:2 tablespoons dry cranberries1/2 cup organic pear nectar32 oz. 2010 Saracco Moscato d'Asti 8 small sprigs fresh rosemary

DIRECTIONS:Put cranberries in a small bowl; add 2 tablespoons warm water. Soak

until cool, about 15 minutes.

Directions continued...Drain, pat dry, and refrigerate until serving. Divide pear nectar evenly among eight tall champagne glasses. Add cranberries, and then gently pour the Saracco Moscato d'Asti into the glasses. Garnish each with a rosemary sprig.

Cranberry Old Fashion

This drink marries bourbon and Thanks-giving's signature berry. It's strong, so you may want to add an extra tablespoon or two of water when muddling…or not.

INGREDIENTS:8 fresh or frozen cranberries2 teaspoons sugar2 dashes of Angostura bitters1 strip (2 inches) orange zest2 ounces of Van Winkle 10 year 107 proof

DIRECTIONS:Muddle cranberries, sugar, bitters, and orange zest with water in a medium glass until sugar disolves. Pour in bourbon. Add ice cubes.

Look for more cocktail recipes on our blog at www.b21wineblog.com

Share your favorite cocktail recipe atfacebook.com/b21wine

It’s a great game we get to play at Bern’s Steakhouse in Tampa. My buddy, Brad the Sommelier, prepares a selection from an enormous cache of older wine for us, and serves each wine blind. Several weeks ago we were in the final quarter with the most luscious wine of the night – and the last of the Chateaubriand. It had that true Rhone spice signature inside a deep rich elegance. Others thought the wine was a 1985 Chateauneuf-du-Pape. I was certain. Brad revealed the label: 1989 Guigal Cotes du Rhone. Probably sold for $7 twenty years ago! That’s the sign of a truly great house: Guigal shows clear style and high quality from the lowest rungs all the way to the single vineyard Cote-Rotie. See for yourself with the 2007 CdRs, red or white, simple yet complex enough to get 90 points from Parker. No longer $7, but I’ve marked down B-21's price for you. Or move up to Gigondas, one of my favorite AOC’s; Guigal’s 2007 scored 92-94, and top it off with a killer deal on Guigal’s CdP from 2005, one of the great vintages of the decade. Have them all and you will have the right answer for any question: Guigal. You’re gonna want that!

2007 Guigal Cotes du Rhone Rouge (90WA, 90ST) 1199

2009 Guigal Cotes du Rhone Blanc (89WA) 1199

2007 Guigal Gigondas (92-94WA) 2499

2005 Guigal Rouge Chateauneuf-du-Pape (93WA) 3999

by Bob Sprentall

*Recipes from www.marthastewart.com.

B-21.com | 15

Alvear PX 1927 Solera (375ml) $2199

"From a Solera begun nearly 80 years ago, boasts a dark amber color as well as an extraordinary nose of creme brulee, liquefied nuts, marmalade, and maple syrup. Huge and viscous, yet neither cloyingly sweet nor heavy, it is a profound effort priced unbelievably low." 96WA

2008 Alvear PX de Anada (375ml) $1999

This amber dessert wine is rich and viscous on the palate, with date, fig, honey and clove notes. Intense and sweet, without being sugary. Drink now through 2020. 90WS

Alvear Solera Cream (500ml) $1999

"An Oloroso sweetened by the addition of ripe Pedro Ximenez. A medium amber color is followed by a nutty, liqueur-like liquid with tremendous unctuosity and freshness in addition to a long, moderately sweet finish." 95WA

Alvear Cream $1199

"Essentially a sweeter style of Oloroso. Its dark amber color is accompanied by sweet, nutty, milkshake-like aromas, tremendous precision as well as inten-sity, and a marvelous finish." 91WA

Alvear Amontillado $1199

"The dry, medium amber-colored, medium-bodied, crisp, dry non-vintage Amontillado was produced from a 5-6 year old Solera system." 87WA

Lustau PX Jerez San Emilio Solera Reserva $2499

The stunning non-vintage Pedro Ximenez Murillo is from a solera between 30-40 years of age. A dark amber color is accompanied by notes of scorched earth, figs, prunes, toffee, and marmalade. 89WS

Equipo Navazos PX #25 (500ml) $6499

This is a very old PX, of truly hard to estimate age but decidedly well above 30. It was likely ‘touched’ in its early days with a dollop of old oloroso, and it has aged following a regime that falls somewhere in between the styles we know as Montillano and Jerezano. The resulting wine has an unusual balance between fruit and noble oxidation. It is a dessert all by itself.

Alvear PX 1830 Solera (500ml) $12999 (Pre-Order)This was a huge, thick, raisiny-flavored sherry with a chocolate/caramel-like taste, exceptional unctuosity, and a huge, oily, thick finish. It is unquestionably a sherry to be sipped at the end of a meal. One bottle will easily serve 20+ people.

V O T E F O R P E D R O !Get to know Pedro Ximenez, Spain's Sweet Spot

by Summer Martin

Pedro Ximenez is a sherry-like wine that hails from Montilla Moriles, one of the oldest wine-growing regions in Spain. Unfortunately until recently these sherries from Montilla were considered a cheap alcoholic alternative for Grannies. Now, however, sherry is experiencing a powerful revival thanks to PX fanatics of a younger generation, and labels like Alvear, Lustau, and Equipo Navazos.

Most of us think of PX as a sweet wine, and you can pretty much bet if the term “Pedro Ximenez” is written on the label, the wine inside is sweet. But, PX can also be made into a dry sherry wine. Another misconception is that PX is a sherry wine from Jerez. What many people don’t know is that the sweet PX from Montilla is used as a base for all kinds of wines like: dry

finos, amontillados (notice the word "montilla"), olorosos, and palo cortados, and as a base in the solera systems in Jerez.

If you've ever tasted a PX you immediately pick up on the strong, sweet, raisiny flavors. Are you sure these are grapes? Well, kind of, some may call them raisins. PX is made by drying grapes under the hot Spanish sun, and concentrating the sweetness to create a thick, black liquid with a strong taste of raisins and molasses that is fortified and aged in solera.

Whatever it is, it is delicious. My favorite is the 1927 Pedro Ximenez Solera. Pour it over ice cream, drink it by itself, or pair it with manchego cheese and quince, however you have it... it will be a divine experience indeed. With winter approaching, a PX is the perfect thing to sip on a cold winter's night by the fire... (wishing I wasn't in Florida right now!)

BODEGAS ALVEAR

MORE EXCEPTIONAL PEDRO XIMENEZ

Ped

ro Xim

enez

Sherr

y Che

esec

ake

Try th

is rec

ipe!

FOR THE BASE• 6 ounces digestive biscuit crumbs• 1 ½ ounces skinned, roasted and

crushed hazelnuts• 1 ½ ounces unsalted butter, softened• grated zest of ½ lemon

FOR THE FILLING• 3 ½ pounds cream cheese• 8 oz. icing (confectioners') sugar, sieved• 3 medium eggs• 2 vanilla pods, cut in half and the seeds

scraped out• 2 tsp. vanilla extract • 100ml (3 ½ fluid ounces) 2008 Alvear

Pedro Ximénez de Anada• finely grated zest of 2 lemons

TO SERVE• Shelled and skinned whole hazelnuts,

toasted and roughly chopped

DIRECTIONS1. To make the base, combine all the ingredi-ents. Press the mixture into a 22.5 x 6.25 cm (9 x 2 1/2 inch) springform tin that has been lined with greased parchment paper. Chill.

2. Preheat the oven to 335°F

3. To make the filling, put the cream cheese in a blender and blend until smooth. Add all the other ingredients except the lemon zest and blend well.

4. Then add the lemon zest — do not be tempted to add it earlier or the mixture will split.

5. Pour the filling on to the chilled base and bake for 45 minutes. Only the outside 2.5 cm (1 inch) of the cake will appear to be cooked; the middle should be wobbly. Cool completely and then chill for 2 hours, or until set.

6. Serve at room temperature. Place a slice on a plate and scatter on the toasted hazelnuts. Serve with large glasses of chilled Pedro Ximénez (Alvear of course!)

If you think fine rum comes only from the islands, think again. Ron Abuelo’s new Centuria is an extremely limited bottling crafted to celebrate the Varela family's 100 years of tradition. It includes rums up to 30 years old.

In 1891 at age 17, founder Jose Varela Blanco sailed from Spain to Buenos Aires, Chile, and then to Panama in late 1893. Blanco soon married and, fifteen years later, opened a sugar mill in Pesé, a small Panamanian village nestled in a fertile valley populated by sugar cane. In 1936, at the behest of his three eldest sons -- Jose Manuel, Pliny, and Julio -- Don José began distilling spirits from his sugarcane juice.

Today, third generation member Don Jose Pesé heads Varela Hermanos S.A., Panama’s leading spirits producer. Varela Hermanos’ Seco Herrerano is Panama’s national beverage and its premium products such as Ron Abuelo 7 Anos are prized around the world. As far as Central America's premier rum makers are concerned, Varela Hermanos is tops!

The finest from Varela Hermanos has landed. Centuria is a limited-edition blend of spirits specially selected from the "reserva de la familia,'' a solera system like those used for fine sherries, in which spirits are transferred over time throughout a series of barrels. Varela Hermanos released only 3,000 bottles to the world market.

B-21.com | 17

THE STINGER: Family, Rum, Panama and One Hundred Years of History

“Yes, rum is for sipping, too. Made to commemorate the company’s 100th anniversary, Centuria is a blend of Panamanian rums aged up to 30 years. At first you’re hit by its rich caramel flavors, then leather and tobacco and, finally, a little tropical spice. But mostly, you’ll be blown away by its smoothness.”

“Dark amber color. A saccharine aroma balanced by vanilla, caramel and graham cracker. On the palate, bold spices integrated with a lush and smooth cane taste. More sweetness soon follows, and then comes a rush of Caribbean spice followed with honey, licorice, orange peels, ripe bananas and butter rum. As it finishes, more of that tropical spice sinks in with hints of orange zest. Centuria is immensely sweet rum with a price tag to match.”

98 POINTS, SHANNON SPRENTALL

Try th

is rec

ipe!

$11999

POP QUIZ : Wines with Turkey?

Thanksgiving can be worry-free for wine buyers. So many wines, red and white go well with turkey.

The sides on the table cover every other flavor and texture, from creamed gravy to cranberries,

mushroom-sage dressing or jalapeno-sausage. And what wine goes with green bean casserole and the

crisp finish of fried onions? This is a meal where food and cooking take precedence and the diners have more palates. So what do we bring to the table?

SHANNON SPRENTALL (SHANNON@B-21.COM)I love champagne (or as my dad says Vitamin C) because champagne can make every day a holiday! But for those festivities that might add a little stress just tweak your champagne for the occasion by adding some spirit.

Ingredients:• 3 drops bitters• 1 sugar cube• 1 ounce Cognac

• 4 ounces chilled Agrapart Terroirs

Directions:Drop bitters onto sugar cube; let soak in. Place sugar cube in a Champagne flute. Add Cognac, and top with Champagne.

RHETT BEILETTI (RHETT@B-21.COM)One of my favorite things to cook is Thanksgiving dinner. I buy a freshly-killed turkey that arrives the day before I cook it up and I truly enjoy the whole process. Of course thinking of what to drink is part of it all. I like to offer both red and white because the t-bird is such a versatile table guest. I want a red wine that is vivid and fruity and somewhat brighter with savory acids, like Pinot Noir or Gamay. For white it is the same profile I am after and it is almost always Chenin Blanc and more specifically Vouvray that flows into my guests' goblets. A few wines that will be tableside this year at my house will '09 Rapet Bourgogne ‘En Bully’ ($19.99), ripe but not gushy, red fruited, primary and bright), '09 Bernard Diochon Moulin-A-Vent ($19.99), brooding, dark and a-simmer with sinewy black fruit and earth) and '05 Philippe Foreau Vouvray Clos du Naudin ($37 a demi-sec - meaning it is sweet - complete with stone fruits and sweet spice and nice juicy acids that keep you wanting more sip after sip). We always stay at the table for a while on this occasion and the bottles will be many.

SUMMER MARTIN (SUMMER@B-21.COM)Thanksgiving at our house is often small and informal. Back home in Kentucky, however, our extended family gathers all together, kids running around and multiple dressings, with oysters, without, and some with too much sage! It is an eating marathon with appetizers for appetizers and finally the big meal. We always have giblet gravy and don't forget the pies, if there are less than ten pies something is wrong. One thing that is not forgotten on the "Rogers" side of my fam on Turkey Day is the

Sutter Home White Zin chilled and ready to go, and sometimes some Grey Goose. It definitely gets all the in-laws relaxed and sets the chill tone for the day. Now that I'm in Florida and we do T-Day on our own, it's less of a lavish affair. This year I will say thanks with a Moscato d'Asti, the 2010 Vietti Cascinetta (only $13.99), and maybe some Bacardi and

Coke for the Martin men.

CHRIS SHERMAN (CHRIS@B-21.COM) Zinfandel is the perfect wine for the All-American holiday. If it wasn't born here its actual origins were lost before Ellis Island. It's a hard working grape, beloved by immigrant pioneers in the vineyards and built much of California's early bottles. It has the spice to match my kind of stuffing and a sprinkle of red pepper on the bird, smooth enough for young'uns and elders, and so affordable

you can have 3 or 4 bottles. If you're pouring for a big crowd (as at my wedding) Cline ($9.99) is my choice. Otherwise any Seghesio is a delight; try the stunning 2007 San Lorenzo Zinfandel ($49.99)

18 | B-21.com

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W H AT ' S H A P P E N I N ’ AT B - 2 1 ?

**B-21 Express toVero & West Palm

**B-21 Express toNaples & Ft. Myers

**B-21 Express toMiami and Ft. Lauderdale

**B-21 Express toJacksonville

*B-21 Express toTampa, Hernando Citrus & West Pasco

*B-21 Express toTampa, Hernando Citrus & West Pasco

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*B-21 Express toPinellas, Pasco counties, & Tampa

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*B-21 Express toPinellas, Pasco Co., Tampa, Sarasota, and Bradenton

*B-21 Express toPinellas County Sarasota & Bradenton

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*B-21 Express toPinellas County Sarasota & Bradenton

S U N M O N T U E W E D T H U F R I S AT

NOVEMBER 2011

Complimentary Wine Tasting Spirits Tasting

*$195 minimum order required **$500 minimum order required

SAVE THE DATE!November 8: Winemaker Dinner Isaac Muga

November 18: Chateau Beaucastel Wine Dinner November 20: Grand Holiday Tasting and Sale

12 on 21!Happy

Thanksgiving!

1-3pm: Wines from The Buzz and emails!

4-7pm: O3 Orange Liqueur

4-7pm: Red Stag Bourbon

4-7pm: Effen Vodka

4-7pm: Laphroaig 10yr, Quarter Cask, and the NEW Triple Wood!

4-7pm: Laphroaig 10yr, Quarter Cask, and the NEW Triple Wood!

4-7pm: Jim Beam Devil's Cut

4-7pm: Cruzan 9 Rum

1-3pm: Wines from The Buzz and emails!

1-3pm: Wines from The Buzz and emails!

1-3pm: Wines from The Buzz and emails!

12-3pm: Bacardi Oakheart Rum1-4pm: Voli Low Calorie Vodka

12-3pm: Three Olives Cake & Dude Vodka1-4pm: Camarena Tequila

12-3pm: Three Olives Cake & Dude Vodka1-4pm: Fulton's Pumpkin Pie

12-3pm: Aperol Cocktails1-4pm: Adult Chocolate Milk

12-3pm: Eristoff Vodka1-4pm: E&J Brandy and Plomari Ouzo

12-3pm: Great King Street Scotch cocktails1-4pm: New Amster-dam Gin and Vodka

12-3pm: Bacardi Oakheart Rum1-4pm: Martini & Rossi Asti2-5pm: Great King Street Scotch cocktails

12-3pm: Grey Goose Vodka Flavors1-4pm: Bombay Sapphire Gin

2011Grand Holiday

Tasting & 3-Hour Sale 2PM - 5PM

BODEGAS MUGAWinemaker Dinner

& Private Sale7pm @ Parkshore Grill

B-21 Closes at 5pm!

BEAUCASTELPrivate Dinner & Sale

7pm @ Cafe Ponte

43380 U.S. 19 NP.O. Box 849Tarpon Springs, FL 34688-0849

888-B21-WINE (221-9463)727-937-5049

facebook.com/b21wine@b21wine

b21wineblog.com

Start the holidays with a toast!B-21 Grand Holiday Tasting

and 3-Hour SaleSunday, November 20th

Sample more than 100 of our most festive wines from Champagne, the Rhone, Bordeaux, Rioja, Tuscany, Napa, South America and

beyond, made for celebrating and for giving.

1:00 p.m. Champagne Reception2:00 -5:00 p.m. Grand Tasting & 3-Hour Sale

Exclusive pricing, three-hours only. You’re invited. Bring a guest. Space is limited so reserve your tickets early.

Winemaker Dinner with

I S A A C M U G ATaste through Bodegas Muga's best wines paired with exception American cuisine,

plus enjoy two treasures: 1999 Muga Reserva and 1989 Muga Gran Reserva.

7:00 p.m. Tuesday Nov. 8,Parkshore Grill in St. Petersburg

$79 per person inclusive.

ChateauB E A U C A S T E L

Private Dinner and Sale with the grand wines of Chateau Beaucastel meet the

amazing cuisine of Cafe Ponte.

Cesar Perrin, representing the fifth generation of the owners of Beaucastel will present themost recent vintages of his family's Chateauneuf du

Pape blanc and rouge at an exclusive dinner and private sale Friday Nov. 18. The wines will be paired with a four course dinner prepared by

Chef Chris Ponte, a graduate of of the Cordon Bleu in Paris, a veteran of Taillevent in Paris and

Payard in New York, and frequent winner of the Golden Spoon award from Florida Trend.

7:00 p.m. Friday Nov. 18,Cafe Ponte in Clearwater

$89 per person inclusive.

UPCOMING EVENTS

$30 per person.**Credited toward your purchase

of $300 or more.

Start the holidays with a toast!B-21 Grand Holiday Tasting

and 3-Hour SaleSunday, November 20th

Sample more than 100 of our most festive wines from Champagne, the Rhone, Bordeaux, Rioja, Tuscany, Napa, South America and

beyond, made for celebrating and for giving.

1:00 p.m. Champagne Reception2:00 -5:00 p.m. Grand Tasting & 3-Hour Sale

Exclusive pricing, three-hours only. You’re invited. Bring a guest. Space is limited so reserve your tickets early.

$30 per person.**Credited toward your purchase

of $300 or more.

B-21 Wine Company • www.B-21.com • CS@B-21.com • Monday-Saturday 9am-9pm • Sunday 11am-9pm