Category: Dining

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The sweetest of tours

“Come take a tour through candy’s history at one of the most unique candy stores you’ve ever seen. You’ll be introduced to the history of candy and learn how your favorite candies are made and packaged. You’ll walk through rooms with two-story ceilings decorated top to bottom, and one room covered entirely in candy!”

That was the pitch. And my son and I decided to check it out. It wasn’t exactly Willy Wonka’s Chocolate Factory—more like a candy museum and behind-the-scenes tour. But it was a fun (and delicious) way to spend a little time on a rainy Saturday, at the Bulk Candy Store in West Palm Beach, a family business run by brothers Brian and Ken Shenkman with their parents and various relatives. The tour starts and ends in the retail store of their building.

On this small-group tour, each attendee will receive candy samples and a 15% discount in the decadent two-room shop. There you’ll find bagged candies of every variety, different kinds of fudge, a long counter displaying 50 flavors of gourmet popcorn, a section of beautiful rock candy, a “Pez corner,” lots of bulk candy in primary colors, bins of every brand of candy you’ve ever heard of, including nostalgic treats from our youth, and a display case of store-made chocolates and other delicacies.

We started our tour back in time, in a room where the history of candy is colorfully illustrated, and our tour guide Ahnaca narrated a sweet trip to the beginnings of candy making, with lots of fun facts and fascinating stories. She started by describing how Egyptians back in the day made their sweets out of honey—“Nature’s natural candy”—and talked about how the bees work, following up with the offer of a taste of fresh honey made locally. We learned how some candies’ names came about, how certain ones changed their look, and which treats have been the most popular, among other interesting facts.

After discussion of the history of candy and all its fascinating flavors, a black curtain gets opened and the group enters the next room of the tour. This second room includes a replica of a candy-making conveyor belt and a video showing and telling how different candies are created. We got to learn about the chromatic steps in producing multicolored Gummy Worms!

The next curtain leads to a room that’s all about the manufacturing and packaging of some of our favorite candies. We saw replicas of a factory’s machinery, watched a video showing the processes, and listened to Ahnaca tell us some surprising facts. After that, we were shown their “Wrappers from Around the World” wall, with candy wrappers from all corners of the planet, and we learned which ones are a big hit in certain countries, such as Turkish Delight, Lacta Big Time, Dorina Riza (and Keks), Mikado chocolate as well as Icelandic chocolate, Mani Moto, Aero Truffle Tiramisu, and Mokba. We also found out about the many different flavors of Mentos around the world, including in China and Japan.

Throughout the rest of our tour, we saw walls with candy art decked out from floor to ceiling; a section with Pez dispensers of all sizes and kinds; a fun display about Willy Wonka; and lots of giant stuffed M&Ms lounging around. In the last room, each tour attendee can get a plastic bag and fill it up with Tootsie Rolls, Gummy Worms, and Hershey’s Kisses of varied flavors (my favorite was sugar cookie), among other candies. Then we were released back into the shop, where we used our discount to buy lots of delectable treats. Sweet!

The Bulk Candy Store is located at 235 N. Jog Road, West Palm Beach. Cost for a tour is $12.95 for age 13 and over, $8.95 for kids, and free for 3 and under. Tours are available weekdays and Saturdays, and reservations are required (at bulkcandystore.com/tours). To book a tour same day, call (561) 540-1600.

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Delicious Dining – Coffee or tea, anyone?

Our local guide to some of the best specialty foods in our area

Coffee is clearly one of the world’s most popular drinks. A fresh cup is often just what we need to start the day. It wakes us up, gives us that extra jolt we may need in the afternoon, or simply provides a perfect excuse to meet a friend for a latte.

Whether you need a quick morning pick-me-up or a relaxing afternoon cup of tea, here’s where to go for delicious cappuccino, espresso, and more in Parkland or Coral Springs. 

Carmela Coffee Company

7967 N. University Drive, Parkland

Carmela is a coffee/wine bar dedicated to providing you with quality drinks curated in its own family-trade farms. It offers a wholesome, trendy menu including an array of avocado toasts, flatbreads, salads, and sandwiches. 

The Little Coffee Shoppe

10732 Wiles Road, Coral Springs

The Little Coffee Shoppe is a unique spot in west Coral Springs with an eccentric ambiance and a cozy, relaxed vibe. Its wide array of breakfast and lunch options are a perfect match for its many types of coffees, teas, juices, and blended drinks.

Lady and the Mug

3111 N. University Drive, Coral Springs

With a beautiful atmosphere and welcoming environment, Lady and the Mug offers plenty of options of both tea and coffee as well as delicious desserts and savory foods, including vegan and gluten-free options.

 

Fyr & Ice Asian Fusion and Drinks

10371 W. Sample Road, Coral Springs

Boba tea is a drink that includes tapioca or fruit-flavored pearls. Fyr & Ice in Coral Springs offers various flavors of boba milk tea and flavor fruit tea. The Asian restaurant is also known for its modern interpretation of classic dishes and its insistence on only using high-quality, fresh ingredients.

Surprising coffee fact that will perk you up:

Cream makes your coffee stay warm. If you prefer to keep your coffee as hot as possible for a longer time, try adding some cream into your drink. This will make your coffee stay warm for 20% longer.

When brewing coffee at home, save your leftover beans for a do-it-yourself scrub. Coffee grounds are physical exfoliators that can lift off dead skin cells, making skin feel smooth and look brighter.

If you would like your eatery to be featured in “Delicious Dining,” please email EricaLeigh2020@gmail.com.

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New vistas for Malbec wines

In this modern world of internationalism, certain countries, because of climate, soil, and/or geography, have become famous for a specific variety of wine. For Germany it’s the Riesling, New Zealand the Sauvignon Blanc, South Africa the Pinotage, Sicily the Nerello Mascalese, Italy the Sangiovese, Spain the Tempranillo, in the United States it’s the Zinfandel — and in Argentina, it’s the Malbec. I saved the Malbec for last because I was privileged to sample some Argentinian Malbecs that were more than good — they were excellent. Malbec was once considered a ho-hum grape variety in France and was never able to compete with the mighty duo, Bordeaux’s Cabernet Sauvignon and Burgundy’s Pinot Noir.

The “new world” opened new vistas for grape varieties. Malbec, when it was planted at the foothills of Argentina’s Andes Mountains, was found to produce not only good wines, but wines that in every way were the equal to the mighty duo of France and California, and at considerably less cost to the consumer.

I again admonish the reader not to judge quality by price, as there are many facets that must be considered when the price of a wine is determined. The prices that I show indicate the producer’s suggested retail price; however, the final price can wander all over the place on the internet, and some incredible buys can be found there. It should be pointed out that the internet prices do not include shipping, which is included in the “off the shelf” price, so the buyer pays for the shipping one way or the other.

Coen Classic 2019 Malbec ($24.99). This wine could be considered an ambassador for Malbec; it is that good while also being that affordable. The grapes used for this wine are the great-great-grandchildren of the vines brought over by the original Spanish colonists. While the grapes had found a new home and thrived, it was the Italian immigrants of the early 1900s who perfected Argentinian wine-making techniques and brought the Malbec to its full potential. The Coen 2019 Classic Malbec had no oak aging, so it is about as “au natural” as a wine can get. This wine has a deep ruby color, a medium body, and a flavor that’s almost explosive, exhibiting summer red fruits, cranberries, pomegranates, and ripe giant raisins. This can be considered a wine for all seasons because it will fit with any food from Spanish to Japanese.

Coen 2019 Reserve Malbec ($44.99). Critically selected grapes in the hands of a dedicated winemaker usually lead to a higher selling price. The question now: Is it all worth it? In the case with this wine — yes, yes, and yes. There is a smoothness about this wine that rivals the best of the best from anywhere in the world. Had I not read the label, I might have believed this wine had received many years of extra aging. The finish of this wine, too, is something special, as it is very long and a revolving display of all the flavors that a great Malbec is famous for cherries and summer berries along with a host of fruit under-flavors. These under-flavors are subtle and constantly intermingling with each other. I will add that I believe that this wine is probably one of the finest Malbecs that I have sampled in a long time.

Graffigna 2019 Malbec ($11.99). This wine is again proof positive that price does not indicate quality. The Graffigna Malbec is more than just an affordable wine; it is the wine that, if you have never experienced a Malbec before, could open the door to a very delightful variety. This wine is 100% Malbec and is alive with the flavors of plum and blackberry, with hints of tobacco and chocolate in the background and in the finish. This is another red wine that can accompany all of the red-meat dishes as well as many of the spicy Italian or Spanish dishes.

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Turkey roulade – cornbread stuffing

This showstopper dish is a play on the Italian Porchetta and its a fun new way of serving turkey. This dish has become a holiday classic at my home every year, smokey flavors of bacon wrapping around the meaty turkey breast that’s filled with sweet cornbread stuffing laced with Granny Smith apple, vegetables, herbs and blue cheese.

Servings: 4

Ingredients:

  • 1 large turkey breast (skin on)
  • ½ cup celery (diced small)
  • ½ cup carrots (diced small)
  • 1 cup Spanish onion (diced small)
  • 1 cup of granny smith apples (diced small)
  • 3 cloves of garlic, minced
  • 4 oz butter
  • 2 oz olive oil
  • 1 cup of blue cheese
  • 2 tbsp parsley, chopped
  • 1 tbsp sage, chopped
  • Salt, to taste
  • Pepper, to taste
  • 1 ½ lbs of corn bread
  • 2 whole eggs
  • Butcher string

Preparation:

  • Preheat oven to 350 degrees
  • Remove skin form the breast and set aside
  • With a sharp knife, butterfly the breast
  • Lightly pound the breast with a meat mallet. Set aside
  • In a large pan ,sauté onions, carrots and celery in olive oil for 3 minutes
  • Add apples , garlic, butter and herbs and cook for 2 minutes
  • Season with salt and pepper
  • Place mixture in a large bowl, crumble the corn bread, blue cheese and mix in the eggs
  • Spread out the turkey breast and place the stuffing on top
  • Roll the breast tightly
  • Lay out the turkey skin and roll the turkey on it
  • Tie with butcher string to secure the skin
  • Bake at 350 degrees for 45 minutes until fully cooked
  • Remove the butchers string and slice

 

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Excellent, affordable reds from Chile

Just in time for the winter holidays, and the colder weather, three very interesting and affordable red wines have arrived on our shores. These wines are from Chile, a nation whose wines are gaining accolades at all of the professional wine tastings while still remaining in the affordable range.

Veramonte 2019 Organic Cabernet Sauvignon ($11.99). This wine, as the king in the play and movie “Anna and the King of Siam” observed, is a puzzlement. For the acknowledged king of the red wines to sell for so low a price, it can’t be real, or the wine must be pure junk. This wine is real and as far away from junk as a wine can get. It is a wine that offers quality usually found in wines that are much more costly. This wine comes from the Casablanca Valley, the Napa Valley of Chile, and its low cost is reflected in the much lower cost of producing the wine than it is here in the United States.

The proof, however, is in the tasting, and what incredible proof it is. The aroma is alive with ripe summer berries, cranberries, and dark raisins, with dark chocolate and spice and vanilla in the background. These carry over to the flavor and then on to the finish, where they last for a very long time. This is the final proof that price alone does not determine quality, and quality need not command a high price.

Ritual Organic Pinot Noir 2017 ($19.99). Here we go again, price versus quality. I am not going to go through another long-winded tirade on price versus quality with this wine too. Needless to say, the proof is there for the tasting. The first thing that should be noticed is that this wine has been well aged. That alone should indicate that it was not quickly made and just as quickly bottled and released to the public. The grapes for this wine come also from the heart of the Casablanca Valley. The cooler climate there lets the grapes develop slowly, allowing the fruit to develop more concentrated flavors. The flavor development on the vine, coupled with the careful selection of the grapes in the field, results in a pinot noir of classical dimensions.

This very nice wine exhibits a broad spectrum of flavors, with cherries, plums, and wild summer berries being the most prominent. There are also many other flavors lying in the background, with oak and an earthy mushroom being the most obvious. As a pinot noir lover, I must say that I enjoyed this wine and would put it up against similar wines selling for many times its price

Primus, The Blend 2018 ($18.99). It appears that the Chilean winemakers have taken a hint from the French, who love to tinker with their cabernet sauvignon by trying all sorts of blends. The Primus blend seems to have hit a home run. The wine is 55% cabernet sauvignon, 20% carmenere (a local red grape), 10% petite verdot, and 5% cabernet franc. While this is similar to many of the French and American blends, it is the carmenere that sets it apart from all the rest.

While it is the cabernet sauvignon whose flavor and aroma dominate, it is the carmenere that adds body and smoothness to the blend without suppressing any of the other partners in this blend. The flavors and aromas of currents, blackberries, and plum with an obvious background of oak and vanilla and a long finish are the hallmarks of this wine. If you are a cab lover or just curious, this is the wine for you.

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Wine lover’s manifesto: The best wine is the wine you like best

I guess you can call this a manifesto, and I start with two statements: (1) There are no longer any bad wines made today, and (2) my motto.

The first statement reflects modern sanitary knowledge and the fact that a bad or even poor wine could ruin a winery’s reputation. In the past, a wine could be ruined by a bad cork rotting, resulting in what is called a corked wine, or at worse, allowing bacteria to enter the bottle and turning the wine into vinegar (which comes from the French word for sour wine, vin aigre). Corked wines do still occur occasionally today, but they are very rare. It is a fact that wine collectors must have their older wines recorked every 30 years to keep the wine from spoiling due to a rotting cork.

Continue reading “Wine lover’s manifesto: The best wine is the wine you like best”

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Get your Wagyu in Coral Springs

It’s 7,500 miles from Coral Springs to Japan, the home of the Wagyu. Wagyu is the Japanese name for beef, but here in the United States, it’s often associated with the well-marbled beef that is commonly found on restaurant menus.

In grocery stores, you will find USDA prime, choice, and select steaks. They are graded based on the fat streaking in the steak. And for those who love barbecue, more marbling often means great flavors and tender meat.

Wagyu is graded based on the meat yield, from A (highest) to C (lowest); and marbling, from 1 (lowest) to 5 (highest). This is where you may find the highest-grade Wagyu as A5. The Beef Marble Score is often referred to; scored 1–12, the higher the number, the more marbled the meat.

If you have had A5 Wagyu, you know it’s unique. The melting temperature of Wagyu beef is lower than other beef, at 77 degrees F. Extra care is required in the preparation, to provide that buttery, melt-in-your-mouth experience that you will remember long after you wolf down your steak.

Japan has long controlled the export of cattle, as it’s considered a national treasure. The Japanese government put a ban in place in 1997. Before the ban, a few were exported to the United States, and there were 200 full-blood Wagyu in the United States. U.S. ranchers were able to cross Wagyu with other popular breeds, like Angus, and they were referred to as Wagyu-influenced breeds. This is where American Wagyu came from; and to be considered Wagyu, the beef needs to be at least 50 percent Wagyu.

If you want to experience the rich flavor and unique, melt-in-your-mouth experience, you can find Wagyu in many fine restaurants, or you can buy it directly from a local butcher shop in Coral Springs, Meat n Bones. They have a storefront on Sample Road, near city hall.

The proprietors of Meat n Bones provided a sampling of their favorite American Wagyu cuts to try. The Coral Springs store manager, Thomas LoBracco, is a food enthusiast. He comes from a family of butchers, and he loves to explain all the great cuts of beef available at his store.

LoBracco shared a few cuts he wanted us to try. The flap steak, well-marbled and thin, can be prepared quickly over high heat. Denver steak is a tender and economical cut, and it can be braised and cooked like a short rib.

Another good cut that LoBracco has is Picanha. First made popular in Brazil, it is a great steak. It has a fat cap that imparts the steak with an extra oomph of flavor.

Meat n Bones also carries a wide range of non-Wagyu beef. So whatever you are fancying for the weekend barbecue, you will not be disappointed.

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‘There’s always time for tea’

Did you know — and I admit I didn’t — that there is Thai iced-tea pie, and even a small artisanal company in Brooklyn that sells Macha and Earl Grey teas ice cream? 

Here we take a brief tour of teas. Look no farther than our state for retail and cafe locations for sampling numerous types, some familiar and some perhaps not. Plus there is the nonprofit U.S. League of Tea Growers, at www.usteagrowers.com, where potential growers can ask questions, research tea growing, and connect with regional organizations. There is also American Yaupon (www.americanyaupon.org), based in Florida, which promotes a number of local shops.

It’s a new day for tea. It is soothing, warming, and refreshing with excellent varieties easily obtainable. The steady trend toward natural foods and herbal teas is well known, though you may not have spent much time thinking about the varied types until the pandemic descended upon us. Tea is an enjoyable beverage whatever the time of day or season. There are, of course, basic teas. 

One gardening expert of 30 years, Erica Jo Shaffer, confirms, for example, that herbal infusions are relaxing to the nerves and nourishing. She advises, “Tea is only ‘tea’ when it contains camellia sinensis, the plant that gives us white, green, black, and oolong tea.”

Sampling of organic herbal teas: You could try citrus mint with an infusion of peppermint and citrus; blueberry merlot with a taste of blueberries and a wisp of sage; chamomile citron with a blend of flower blossoms and a zest of citrus; and ginger lemongrass blended with citrusy herbs and a tingle of ginger. (There’s also a cocktail like the Sunday Tea, which some may know from having peach, moonshine, bourbon, sweet tea, and lemon, which might lull you into a generic dream of the South.)

And then there’s yaupon!

Yaupon tea: Pronounced “yoh-pon,” this is the only caffeinated plant native to North America — an antioxidant-laden drink that’s been consumed for thousands of years and known as yaupon holly. It’s a specific Southern tea type that can be found in loose-leaf form at premium shops around the country, and sometimes in shrub form at select nurseries to add as a border or hedge to your own landscaping to harvest, keep in a container on the patio, or plant in a community patch! 

Grown in the Southeast and traded by Native Americans for ceremonies and recreation, according to the Yaupon Brothers Tea Co. (formed in Florida in 2012), it does not need fertilizer or pesticides as it is native and requires very little water, and has less environmental impact on surrounding areas. During the Civil War, Southerners often drank yaupon in place of coffee and black tea, note historians. One fellow of the day noted, “Substitute for Tea — [yaupon] is excellent but let me say that the wild thorned leaf holly is the best that I have ever used. It would take the best of judges to tell it from the best of black tea. Fall is the time to gather the leaves. Make as black tea.”

 

Caffeine content: Unprocessed, the leaves of this evergreen holly with small green leaves on stiff branches contain between 65% and 85% caffeine compared to tea leaves with about 3.5% caffeine. (Black-tea caffeine content is labeled by one popular seller as “robust,” herbal infusions as “none,” green tea as “moderate,” and white tea as between “very low” and “low.”)

There is plenty of information on Yaupon and Dwarf Yaupon shrub propagating, pruning, light requirements, soil, and so on, at several informative websites; one is a University of Florida blog site, at blogs.ifas.ufl.edu/lakeco/2021/01/21/grow-your-own-yaupon-tea.

For example, the “evergreen” Dwarf Yaupon Holly tolerates wind and the hot, humid Southern summers. New growth emerges with a light purple color and darkens to green. This small mounding shrub can get 3 to 5 feet tall and wide, and it can take full sun or partial shade.

  

Ryan Hinson, the “tea guy” at well-known Tin Roof Teas (www.tinroofteas.com), a high-quality loose teas and accessories business, knows his teas — and their shelf life. He told me, “Yaupon is best consumed in 8 to 10 months, but good up to 2 years. Would consider an herb, so you have 8 months for maximum potency — up to 8 months for flowers and leaves, and up to 2 years for seeds, roots, and barks.”

Fragrant premium tea shops abound if you prefer to visit rather than to order in supply (see two Florida brothers’ enterprise at www.yauponbrothersamericantea.com). Many shops are now open with COVID protocols in place.

 

And from the Louisiana State University Ag Center is an informative May 2019 article by horticulturist Heather Kirk-Ballard, who notes that the wiry shrub’s blooms appear in early to mid-spring (eaten by many bird species), with the red berries, also enjoyed by the birds, showing in late fall and winter. She writes much more about the yaupon, including its widespread use as home decor during the holidays. Check out the article too for excellent tips for your seasonal decorating.

So whether you grow your tea fresh from the garden (or patio container) or have it shipped to your door, get out those teapots and teacups (or mugs), and have a tea party. Pinkies up!

Joan Wenner, J.D., is a widely published, longtime freelance writer who writes historical, maritime, and general interest stories. She resides in eastern coastal North Carolina, although she lived many years in Florida where she hopes to soon return. Comments are welcomed at joan_writer@yahoo.com.

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Coming back home for the summer: Parkland cuisine

It is no secret that college life is hard and stressful. From procrastinating in writing lengthy papers, to stingy professors who will simply not round up a grade, and maintaining a social life on top of it all, things can be quite a headache.

However, like a cool, refreshing shower after a long, sweaty run, a hearty and delicious meal serves as a joyful respite to a difficult day. Unfortunately, at most universities, this simple pleasure is unattainable due to one certain fact: College food flat-out sucks.

In contrast, the food in the Parkland and Coral Springs area is quite the opposite. Offering a diverse array of delectable cuisine from a broad variety of cultures and influences, there are many fantastic choices. As a student myself, here is a list of some of my favorite restaurants in the area I was fortunate enough to eat at when I returned home from college.

BRGR Stop

BRGR Stop is the number 1 spot for extravagant gourmet burgers and luscious craft milkshakes that would even impress Vincent Vega of “Pulp Fiction.” Their high-end burgers are creative and masterfully crafted, bestowing a balanced cacophony of rich, sweet, and savory flavors with every bite. Each milkshake is inventive and prolific, offering its own unique flavor profile based on sweet snacks and desserts, such as red velvet cake, Cinnamon Toast Crunch, Oreos, and many more. You also have the choice of the milkshake of the month. In addition, BRGR Stop offers a wide array of delightful comfort-food appetizers to start off your extraordinary meal.

 

J-Petal Ramen, Crepes & Bubble Tea 

If you enjoy ramen noodles in any facet, then J-Petal is for you. In addition to having one of the best, most authentic bowls of ramen in all of South Florida, J-Petal also lends itself to a social and welcoming atmosphere. Because the bowls of ramen are packed with so many tasty ingredients (soft noodles, savory pork belly, chewy bamboo shoots, etc.), they take ample time to dissect and eat, allowing for plentiful conversation with anyone dining there with you. In addition to the bowls of ramen, there are also options for bubble tea, crepes, and ice cream.

Big Bear Brewing Company

Big Bear is the go-to spot in Coral Springs for classic American cuisine. On its massive menu, there is everything one could ask for: juicy steaks and burgers, fresh salads, daily soups, sweet desserts, and much more. The restaurant, located on University Drive, also has a classy rustic atmosphere that, although impressive, still feels local and inviting. Big Bear is a great place for a Sunday family dinner, fancy date, or even casual dining experience. Speaking to its brewing prowess, the brewery has won dozens of local accolades and even national titles for its beloved beers.

 

Los Bocados

Stating that (the one and only) Guy Fieri has been to Los Bocados would probably be enough to convince you to visit. However, the menu itself, an incredible selection of Mexican street food, is more attestable than even the praise of a big-name celebrity chef. Although the restaurant is sensational every day, you should definitely visit Los Bocados’ brand-new brick-and-mortar location (7031 North State Road 7) on a Tuesday. This is for its signature “Tostada Tuesdays,” at which the award-winning barbecue brisket tostadas are only $3 each. Whether you choose the tostadas, the mahi-mahi tacos, or a toasted burrito, they are all excellently paired with an imported Mexican coke for maximum satisfaction.

 

Cherry Smash

Cherry Smash is the sweet cherry on top of any occasion. The ice cream parlor not only has some of the richest, creamy, and decadent homemade ice cream I have ever had, but also boasts one of the most awe-inspiring interiors I have ever seen. Designed like an ice cream parlor from the 1920s, the place is packed with all kinds of antiques, memorabilia, and sculptures from every decade of American pop culture. Ranging from a life-sized statue of Spiderman to a miniature choo-choo train, the interior is a spectacle to admire while enjoying a homemade hot fudge sundae.

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Wine Watch: The glorious wines of Tuscany

I believe that in another life I must have been Italian and a resident of Tuscany. I say this because, although I try to be as impartial as possible, I love the wines of Tuscany. I was fortunate to spend some time there and was amazed that even in the small-town restaurants where they served their own home-made wines, the wines were excellent, very enjoyable and absolutely perfect to accompany the Tuscan cuisine.

There is another side of the coin. If the home-made wines were so good, the Tuscan commercial wines must be something special.  They are. While Tuscany is mainly known for its chianti, a name that may be used by any wine from the district that is mostly sangiovese, there are producers there whose wines rise above the ordinary and express the true Italian style of fine wine making. I recently sampled some of the imported Tuscan wines and was delighted to find that the wines had not changed and were the same gems that I enjoyed while there.

Lagone 2018 Aia Vecchia ($17). This wine has been made to please anyone who loves red wines. It is a blend of the most popular red wine grapes; 60% merlot, 30% cabernet sauvignon, 10% cabernet franc. The question arose, at least in my mind, will all of these grape varieties clash or will they meld into an interesting whole?

The answer is that they did not only meld but they also produced what has to be one of the most interesting and delightful wines on the market today. Each of the constituents adds its own special flavor and aroma to the blend. I believe that it is safe to reiterate that everything that one seeks in a red wine is right here, clearly presented and probably the most interesting wine I have tasted in a while and all at a very affordable price.

Selvapiana 2019 Chianti Rufina ($21.99). Being made in the Rufina area of Tuscany, the smallest in size and highest in altitude of the Tuscan grape growing regions and from 95% sangiovese, this wine clearly classifies as a chianti. To further classify this wine, it is a chianti on steroids. The aroma and flavor are, to say the least, powerful. Plum, ripe cherries, wild berries abound with a background hint of fresh spice are easily identifiable with new flavor sensations appearing as the wine sits in the glass. The finish is as powerful as is the wine and may I add here, as unforgettable.

Casanova di Neri 2018 IRRosso Toscana ($22). Let’s be very honest. Just the name Casanova associated with the wine perks the interest. Here the name means “new house.”. This wine too is almost all sangiovese with 5% cabernet sauvignon and 5% petit Verdot blended in to add a bit more interest and balance.

It is in the production of this wine where the vintners moved in a direction that is not often used. The wine is fermented and aged in barrels of different size and of different types of woods thus changing the wine from the expected style to a wine of incredible depth and character. The results of all that work led to a wine that has all of the expected flavors and aromas of plums, cherries, wild berries and a hint of spice and a regal elegance found in very few wines.

As one would expect, with all of that barrel use, the properties of this wine might be muted in a shower of wood flavors. Not so, the wood is there but it is in harmony with the other properties and serves more as an enhancer rather than an overpowering annoyance and if you have ever had an over oaked wine you know what I mean. This wine is very food friendly and will accompany meals that call for a red wine and some that do not.

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The spirit of agave

By Curiously Thirsty

Tequila will be part of many Cinco de Mayo celebrations. The nectar extracted from the blue agave plant is often enjoyed as a shot, or part of a cocktail, including one of my favorites ⎯ the margarita.

Founded by Franciscan monks in 1530, the city of Tequila is in the Jaliscan Highlands of Mexico, and it is the home of the distilled beverage. In the pre-Columbian era, the locals near Tequila had enjoyed a fermented beverage derived from the agave plant. The drink was popular until it was displaced by beer in the 19th century. The legacy of the agave beverage is still preserved by the European distillation methods introduced by the Spanish.

Starting in 1600, the mass production of the distilled spirits began at Tequila. Soon in 1608, King Carlos IV of Spain granted the local governor the license to commercially produce the drink. And 266 years later, the Mexican government officially nationalized the name “tequila” in 1974.

Tequila comes in many forms. The silver tequila, also known as Blanco, is made with no, or very little, aging. The resulting taste profile highlights the skill of the distiller, and the agave used; there is no oak to mitigate it. It’s often enjoyed in a cocktail or a shot.

As you age tequila, usually in oak barrels, the flavor of the wood gets absorbed. As the alcohol ages, the color and flavor from the oak get imparted into the tequila. Reposado is tequila that is aged two months to a year, and Anejo is aged past one year. A well-aged tequila, which has picked up the flavors of the oak, is often with a golden hue and a taste profile similar to a fine whiskey, along with the unique fruity aroma from the agave plant.

Most of us often have our first experience with tequila as a component in popular cocktails, like a Long Island iced tea, or on a warm day at the beach or pool, in a margarita. For the connoisseurs of Anejo tequila, the drink is best enjoyed straight, optionally with lime and salt.

If you are a fan of whiskey and have not tried Anejo tequila, you will be pleasantly surprised. When a good tequila is aged in oak barrels for a few years, the result is often smooth and fruity, reminiscent of good scotch, but with distinct tequila flavors. A good starting point for experimenting for Costco members is the Kirkland Signature Anejo tequila. You will find it creamy, and it’ll remind you of tropical fruits, which pairs well with most desserts.

 

If you are in the party mood, celebrate with the spirit of agave with the following margarita recipe. Say a cheer to the Aztec civilization who first recognized the potential of agave for making this Cinco de Mayo cocktail.

 

Ingredients:

2 ounces Blanco tequila

½ ounce orange liqueur

1 ounce lime juice, freshly squeezed

½ ounce agave syrup

Garnish: lime wheel

Garnish: kosher salt (optional)

Steps:

  1. Add tequila, orange liqueur, lime juice, and agave syrup to a cocktail shaker filled with ice, and shake until well chilled.
  2. Strain into a glass over fresh ice.
  3. Garnish with a lime wheel and kosher salt (optional).
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