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Grappa di Passito

It was a dark and stormy night….no, it really was. The power threatened to go out during the day but thankfully did not. I threw a small and fully operational dinner party in the midst of hollowing winds and sheets of rain.

Our drinks for the evening were Italian specific. Not due to planning but coincidentally we started and ended the evening with Falanghina. Appetizers with Vino Spumante, a couple hearty, old vintage Italian reds with dinner (ooey, gooey, lasagna – yum!) and grappa as the culmination. That’s right, I said grappa! Dare I say, it was the rock star of the evening. I’m not usually a lover of distilled spirits but due to the rave reviews of my dinner guests, I took a few swallows to confirm what the others were saying – this stuff was GOOD!

The sentimental part of me loved that the grappa was the star of the evening. We brought it back from Italy about 9 years ago from Cantine del Mare, our favorite small, family-owned winery in Monte di Procida. It came with a tag, that had No. 161 handwritten on the bottom. Unfortunately, I don’t remember any background information but like to think it was a special small batch production for the maker as well.

A little back ground, grappa is a digestivo from Italy (and the part of Switzerland by the Italian border). It is made by using brandy to distill pomace (leftover skin, seeds, stems and pulp from winemaking) and usually comes in around 35-60% abv. It was originally created to prevent waste but now is deemed legit all on it’s own.

Our digestivo was Monté Grappa di Passito Falanghina – passito means the grapes were dried on mats concentrating the sugars and making for an absolutely delectable grappa. Aged in neutral French oak barrels for 8 months, the grappa had a harmonious and elegant structure, soft on the palate. The age was seen through the beautiful, amber color, rich and luxurious. Flavors of butterscotch, almond, sweet tobacco leaves, honey and spice swirled around the palate culminating in an evident 40% abv warm lingering sensation in the throat and chest.

The warm grappa, warm house and warm fellowship somehow made the rain and cold go away for the evening…until we opened the door. We said goodbye to our guests and watched them brave the dark and stormy night hoping the lingering warmth of the grappa somehow made the pelting rain a little less obnoxious.

Confessions of a Certified Specialist of Wine

Hi, my name is Julie, I’m a Certified Specialist of Wine (CSW) and sometimes I really suck at assessing wine. I have a lot of good days but have equally bad days where I get nothing but cherry in my red wine – #basic.

I love the days when I’m “on.” I sniff and sip and conjure up all sorts of cool adjectives, analogies and stories to paint the perfect picture of what I’m experiencing. Writing or talking about wine on those days is downright gratifying. Other days, I am obligated to assess wine and can only come up with “it’s good” (or bad). I’ve taken classes, read books, drank a lot of wine for many years and know typical characteristics of grapes and regions but have days where I am one of the dumber people in the wine world.

So why confess my deficiency? Because I know I am not alone. I know some professionals suffer in silence over their bad days. I know there are many others who may not want to confess inadequacy in this competitive wine world. To all of you, I’m saying, “It’s okay to not nail it everyday.” Let’s not lose sight of the passion behind wine making and the reason for it’s existence. Wine is not just a topic to be studied so one has knowledge to spew at a moment’s notice. Wine is a pleasure, it is social, it is unifying and best of all, magical at making memories…even when you can’t eloquently describe what the heck you’re drinking!by

Ah-So What?!

After having a cork break on an older vintage wine and a second cork almost meeting the same demise a couple nights later, I finally bought an Ah-So. Although not a high dollar item, I looked at a few reviews and ordered the Monopol Westmark Germany Steel Two-Prong Cork Puller with Cover (Silver Satin) .

A few days later, the nifty little gadget showed up. I couldn’t help but start to wonder…where did this gadget get it’s peculiar name? It is hard to trace and I’m still not convinced everything I’m about to write is accurate, but it is what I found in doing research. I’ll give you a heads up – It’s a real intellectual bomb shell. You’re going to possibly regret the minutes you just spent on this somewhat worthless trivia but maybe you can use it at your next wine geek potluck.

The term Ah-so is from the German word “Ach-so” which translates into “I see.” Allegedly, this is the reaction people say when seeing how the contraption works. As in, their first thought is “What the heck is that thing” and after seeing it used say “I see”…Ach-so…Ah-so!

The Ah-so is also known as the “Butler’s Friend” or “Dishonest Butler.” Both very appropriate. You see, the butler staff figured out they could easily remove the cork on a bottle of wine with this gadget, take a few sips, fill the bottle back up with a liquid of choosing, and place the cork back into the bottle without leaving evidence of their transgressions. In the United Kingdom, these are the terms of choice.

I may not have advanced your wine knowledge on this post. But I encourage you to buy an Ah-so for the delicate corks in your life. I for one, am excited to have my new nifty wine gadget….yes, I’ll be at the wine geek potluck.

Wine Talk…On A Personal Level

I have done some self-reflecting on my relationship with wine. I grew up in a moderately conservative Christian home. Alcohol wasn’t necessarily banned, but wine was never a dinner table staple. Nowadays, my parents lean further away from wine and my sister is completely against it. This has led me to do some self-examination as wine has become my life’s passion.

When a person says they love wine, it seems most people imagine someone who can drink a half bottle or more a night or someone who can hit 5 or more wineries on a wine tasting trip. Of course, I genuinely enjoy (most) wine but by all accounts, I’m an anomaly in the wine world. Make no mistake, I am fairly consistent with my glass of wine at dinner most evenings but beyond that I rarely stray. I have to carefully drink red and white wine if both are part of an event and cannot really throw sparkling wine into that mix. If I go wine tasting, the perfect day stops with 2 wineries and even then, I’m spitting most of my wine or sharing with my husband. Yep, I’m a wine wimp!

So what is it I love about wine then? I love the story of wine. I love that wine starts with grapes in the vineyards, vines that farmers optimally want to struggle but baby at the same time then pick on the precise day they are ready. I love that once in the cellar, the winemaker carefully takes over nurturing the grapes from fruit to juice, then fermenting and patiently waiting, aging the wine to perfection before letting go in hopes the consumer will find true enjoyment from his labor. In the hands of the consumer, I love that wine has the gift to bring people together, making ordinary meals extraordinary events and searing good times into lifelong memories.

Basically what Andre Simon says:

“Wine makes every meal an occasion, every table more elegant, every day more civilized.”

Christmas Dinner Wine

You may feel like you have just cleaned up Thanksgiving dishes but before you know it, Christmas dinner will be on the table! If you are assigned to bring wine, keep reading!

The only real requirement for pairing wine, in my opinion, is to drink what you like. Of course, when you’re in charge of choosing for many people with a vast array of food, it can be difficult to figure out the wine to satisfy everyone. The best way to ensure happiness is to choose wine that pleases many palettes. A decent solution is wine that hits in the middle – medium acid, medium tannins, medium body.

If you would like some guidance, consider these styles options ranging from light to heavy depending on your menu:

Rosé – a light bodied, off-dry to dry wine that can vary depending on grape variety and production. Rosé pairs well with the plentiful lineup of holiday accompaniments, but probably a bit delicate for beef or lamb.

Gamay – you may have heard this grape variety cropping up at Thanksgiving tables under the name “Beaujolais Nouveau.” It is fruit filled with huckleberry, raspberry, violet and maybe even banana. If you want quality, look for Gamay from a designated Beaujolais Cru: Brouilly, Chénas, Cóte De Brouilly, Juliénas, Morgon, Moulin-Á-Vent or Régnié.

Pinot Noir – cool climate Pinot Noir is the way to go. It will be leaner and pair well with many foods. Oregon has exceptional Pinot Noirs but pass on the “jammy” ones. Look for medium bodied, low to medium tannin, medium acid Pinot Noirs where you’ll find flavors such as cranberry, clove and mushroom.

Barbera – I’m a big fan. It pairs well with a myriad of foods, is enjoyable on it’s own and pleasing to many. You’ll find flavors like sour cherry, licorice, blackberry, and dried herbs. Italy is it’s greatest producer. Look for Barbera d’Alba, Barbera d’Asti or Barbera del Monferrato.

Cabernet Sauvignon – This is a classic wine for good reason. It is full bodied, elegant and can pair nicely with beef and lamb. Flavors of black cherry, black currant, blackberry, tobacco, and black pepper will make this wine the perfect accompaniment for the heartier fare.

Now go out there and enjoy your holiday…and please, drink responsibly!by

Bordeaux The Beautiful!

Bordeaux. This single word conjures up thoughts of some of the most prestigious wine known. Both the business side and the romantic side of wine meet seamlessly in Bordeaux where the largest amount of fine wine in the world is produced.

The Bordeaux wine region is located in southwest France and surrounds the city of Bordeaux. Near the city, two rivers, the Garonne and Dordogne, meet to form the Gironde, which flows into the Atlantic. These rivers divide the Bordeaux region into three areas: the Left Bank, the Right Bank and Entre-Deux-Mers in the middle.

The main red grapes for the region are Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot and Malbec. To be a “Bordeaux” the wine must have at least two of these grapes blended together. Generally, a blend from the Right Bank will lead with Merlot while the Left Bank showcases Cabernet Sauvignon. Entre-Deux-Mers produces mostly everyday drinking wines featuring Merlot.

Today, Bordeaux style blends are made worldwide. Among the best regions to produce this style is Napa Valley, California. Napa Valley is also home to “Meritage” (pronounced like heritage), which is similar to a Left Bank Bordeaux with Cabernet Sauvignon being the prominent grape. If you have a hefty wine allowance and want a superior Bordeaux style from Napa Valley, splurge on Opus One, a collaborative effort between Robert Mondavi and Baron Philippe de Rothschild of Chateau Mouton Rothschild.

If Opus One isn’t in your budget not to worry. It is fairly easy to find Bordeaux style wine. Most will use the typical Bordeaux grapes and generally Cabernet Sauvignon or Merlot will be the predominant varietals. And now you have an excuse to go wine shopping!

I’m Back!

I have taken quite the hiatus (only 3+ years!) but decided it’s time to get this website back up and running again. I’ve dusted off the cobwebs, given it a new look, one that should be easy to read whether on your phone or computer and plan to fill it with life again. I hope you enjoy!by

There’s Always Instagram!

Well Hello! Not sure how you landed here but welcome! Although deepredcellar.com is not currently an active website, I invite you to browse past posts (dig deep, there’s some good stuff) and most definitely check out my instagram account @deepredcellar – I’m on there pretty much everyday.

Maybe, hopefully, this website will be back with an updated look (I know, it needs some TLC) and great content someday soon. Thank you for stopping by!

A Note To The Followers Of Deep Red Cellar

In my excitement of starting up a new blog and trying to get posts submitted, I neglected to learn all the features of editing and publishing. For you, that meant probably receiving several posts that looked very similar as I kept making minor editing changes and publishing over and over again. I apologize and promise, from now on, to do all editing before I publish.

In addition to stories, you will see posts on wines of Italy, gourmet chocolate, etc. I am also trying to get programs set up where I will be able to send you links to some of the items I mention as well as where you can purchase them.

Thank you for following my blog. I hope you will enjoy it as more upgrades occur.