Without fail as soon as someone finds out I am a 'wine person' they will turn to me and as serious as you please, will ask me THE question.  The one that I have heard with all too increasingly frequency.  "What is your favorite wine?"
As if it isn't hard enough to explain to someone what I do for a living, now they want me to choose one wine or one grape variety or one region as my favorite.  The hardcore fact of the matter is that I don't really have a favorite.  Gasps of shock followed by dead silence and the sound of crickets chirping in the distance. 
I could no sooner pick a favorite wine then I could pick a favorite food.  No one ever asks anyone that question, do they.  Ah, you're a foodie . . . what's your favorite food.  Maybe they do ask that question, but I've never heard it.  
For me personally, wine has almost always been something to enjoy with food.  Oh, sure, at my house we do drink plenty of it without food but usually that is after the food is gone.  It seems that there are more and more folks interested in pairing wine and food so I hope that someday when I explain to someone that my favorite wine depends greatly on what I am eating that they will understand.  After all, shouldn't everyone delight in the magic that happens when wine and food get together and provide a sensory experience that is truly memorable?
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Cheers!

Jodi @tampawinewoman

 
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Sometimes it's so easy to get carried away.  You are standing at the meat counter picking out the perfect steaks and it is so easy to be so enamored by your selection that you want to adorn it with all kinds of crazy spices and sauces.  One thing that I have discovered over my years in the kitchen is that sometimes more is really just more.  I like to think that pairing wine and food has given me a bit of restraint when selecting exactly what to do with any given protein.  Especially when wine is involved.  The other night I opted for some beautiful fillets, rather than my usual choice of bone-in ribeye steaks.  Even though these fillets were beautiful it did seem that they were calling for some accessories.

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A quick search of the internet and I was able to find some inspiration for a flavorful compound butter.  Compound butters or "Beurre compose" are mixtures of butter and supplementary ingredients.  Primarily they are used to enhance flavor in various dishes, in a fashion similar to a sauce.  The great thing about compound butter is that they are much easier to assemble than a sauce, require basic prep skills, and are assembled prior to the meal.  They also freeze wonderfully, have many uses, and most importantly are generally full of wine friendly ingredients such as fresh herbs, citrus zest, roasted or fresh garlic, cheese, and in this particular case -- olives.  I make the butter ahead of time, earlier in the afternoon, and give it some time to firm up in the fridge.  Then once your steaks are grilled, simply top them with a generous knob of butter and let it melt onto your steak.  Voila!  Instant sauce.

Wine pairings for tonight's meal!  Cercius from the Rhone Valley and Turnbull Old Bull from the Napa Valley

 
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ACID - One of the four tastes of wine.  It is sometimes described as sour, acidic, or tart and can be found on the sides of the tongue and mouth.

Source:  Windows on the World Complete Wine Course, Kevin Zraly

 
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I have never been one to seek out organic wines, but I have to admit that I like the warm fuzzy feeling that purchasing one without effort gives me.  I know that we all should be making an effort to go green, recycle, and generally lessen our carbon footprint.  While for some people this is a way of life, and admirable, for me it is usually just a happy accident.

The weather has been unseasonably warm here in Tampa Bay and so I was searching for a white wine that would not overpower my selection of appetizers for New Year's eve, prior to popping the cork on some sparkling wines.  I was serving a baked brie topped with a quick saute of shitake mushrooms and fresh herbs.  Immediately I thought Chardonnay from France.  But alas, most of the selections on this particular shopping trip were a bit pricey. 

The bottle on this wine caught my attention, as well as the labeling.  The thing that really spoke to me though was the shelf talker's claim of vinification in concrete tanks.  It just so happens that one of my favorite Chardonnay's (Mer Soleil Silver) is also vinfied in concrete tanks brought over from France.  I just new I had to try this.

I found this blend of Grenache Blanc and Sauvignon Blanc from the Costieres de Nimes region, located in France's Rhone Valley, enchanting.  Crisp with an intriguing and not overwhelming nose.  The kind of wine that you can't quite figure out in one or two sniffs.  It may take several bottles over time to decipher all of its subtle notes.  All of this and that warm fuzzy feeling from buying organic, makes it a purchase that I will be making again.

Cercius is a joint project between Michael Gassier, Philppe Cambie and Eric Solomon.  For more information checkout their website.


Cheers!
 
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I took one last look at my reflection in the window, and tousled my short hair-do back into place, as I walked in.  The receptionist smiled at me and stated enthusiastically 'you are the most convertible chic I know.'  I have been the owner of a convertible car for quite some time now.  It all started with the Jeep Wrangler, followed by a series of small, yet fun and not too serious sporty numbers.  Perhaps reflective of my personality.  For me, there is nothing like driving around with the sun shining on you and the wind blowing in your hair.  However, often the summer sun in Florida is beyond brutal, and the humidity can wilt even the toughest survivalist.  So, while the rest of the country anxiously awaits Spring, it seems that here in Tampa Bay we have been blessed by its early arrival.

It was on one of these unseasonably warm Spring evenings that I decided to stop by Alesia's for dinner on the patio.  I've been hearing all the best kind of buzz about the French Vietnamese menu.  As well as the wine list.  Since it appeared in a recent article of the 50 best places to dine in Tampa Bay, I knew I had to check it out personally.
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Located on Central Avenue in St Petersburg (74th Street N), the patio is so lovely, that it makes you forget its proximity to the street.  My dining companion and I were greeted by our server and offered a small dish of perfectly crispy shrimp chips.  The first time I have ever tried these crispy delicacies, and already I am completely and totally in love.  We perused the wine list and opted for a bottle of the Atmosphere Rose from Provence, France.  Patio dining always makes me think of Rose, and the extreme versatility of its food pairing potential makes it a great call for an evening of adventurous and spontaneous dining when anything on the menu could call your name.  Taking a moment to peruse the remainder of the wine list, left me smiling.  Thoughtfully selected, not the usual suspects and affordably priced by the establishment.  

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We started with Summer Rolls, shrimp, rice vermicelli, fresh mint, and chicken wrapped in rice paper and served with a hosin peanut dipping sauce.  The ingredients were fresh and I found myself wishing I had ordered more of these.  

We also tried the pot-stickers, pan-fried dumplings with Chinese chives and ground pork, served with a soy-ginger dipping sauce.  The shape of these pot-stickers clearly indicated that they were handmade, which I appreciated.  Also, the shape gave them a bit more surface area for crisping up in the wok.  

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Although I was intrigued by several items on the menu, I find it almost impossible to resist the traditional Vienamese soup - Pho.  Pho is a vietnamese noodle soup with fresh herbs, an intoxicating combination of spices, and in this case, thinly sliced beef.


With a nod to the French influences on the menu, I had to try the Croque Monsieur (now available only on the lunch menu).  Dubbed the best grilled cheese sandwich ever due to its use of the best damn grilled ham and cheese ever (Gruyere), and its topping of sauteed mushrooms.  It smelled of dairy fresh butter as soon as it neared the table.

Alesia has a great selection of desserts, among them the most beautiful crepes with a choice of fillings.  On this night though I found the bread pudding calling my name.  Light, fluffy, hints of almonds, served piping hot with a side of lusciously creamy ice cream.  The portion size was perfect to satisfy my sweet tooth, and yet leave me feeling just guilty enough.
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In summary, it was the perfect night of food and wine, on one of the best and romantic patios in the Tampa Bay area.  

I am looking forward to an extended Spring time here in Tampa Bay, with many more return visits to Alesia.

Cheers!

Jodi @tampawinewoman

Alesia is located at 7204 Central Avenue, St. Petersburg, Florida
For more information www.alesiarestaurant.com
Alésia Restaurant on Urbanspoon
 
I walked in the door and was immediately greeted by not only the hostess, but the usual bustling electricity of the happy hour crowd at Roy's in Tampa.  This evening there seemed to be just a little something extra in the air, probably due to the fact that Roy's in Tampa had once again been listed as one of the top 50 restaurants in the area.  With over 11 years in the Tampa Bay area and a reputation for excellent food and service, I still find it amazing that you can throw a stone and find people who have not yet been to Roy's for dinner.  

I am always impressed that no matter how busy it is, the management team, waitstaff, bartenders, kitchen staff, and chefs, all seem to have such an excellent handle on things.  I never doubt that its going to be a great meal and that the service will be top notch.  Although the entity that is Roy's is a fast moving ship the captain and crew run it with an air of efficiency and calm that never makes you question the condition of the seas ahead.  

I particularly love sitting at the bar and having one of Roy's signature cocktails and just taking in the scene.  Of course, there has always been a soft spot in my heart for restaurants and at Roy's its the best of both worlds.  All of the activity of the bar with the backdrop of the open kitchen.  Beautiful cocktails and wine, complemented by some of the most stunningly prepared and plated appetizers, sushi, and sashimi.  Just ask any server how fresh the fish is at Roy's and they will explain how they get their fish.  
It was time to leave the bar area and get to serious business.  Tonight I was here to taste the Winter Prix Fixe menu.  

Every season (Winter, Spring, Summer, and Fall) Roy's offers a 3 course meal which focuses on seasonal ingredients.  Recently they announced the launch of the Winter menu.  As if I need an extra reason to visit once a quarter.  

Fortunately as a guest of Roy's I did not have to make a decision on the menu items and was fortunate enough to try all the dishes.  This is not a menu you should try alone, bring friends!  
The selection of appetizers includes:  Duck Confit and Roasted Mushroom Flatbread, Grilled Pear Salad with a Ginger Orange Sage Vinaigrette, or a Korean Soup with Braised Short Bread.  Now that I am reflecting on this meal, I realize that I could have made a meal of just the appetizers.  Since the appetizer sampling included so many flavors I opted for one of my favorite sparkling wines (available on the glass list - the Moet & Chandon "Imperial" Champagne).  Make no mistake, about the food pairing ability of Champagne. 

With glass of Champagne in hand, I proceeded to be delighted by crispy flatbread, bright and lively salad, and a soup that was at once hearty and light (how do they do that?).  I could have ended the meal right there and been completely happy, but I had main courses to investigate.
The Winter Prix Fixe features Shisho Crusted Salmon, Boursin Cheese Stuffed Chicken Breast, and to my delight a Grilled 14-oz Bone in Pork Chop (I love Pork!). Not only does Roy's cook these proteins perfectly, but they also offer some of the season's finest ingredients and sauces paying careful attention to the theme of Winter.  Not an easy task in Florida.  Nonetheless side items like a caramelized onion polenta, potato pave, mustard seed and scallion spaetzle, and fennel sauerkraut, bring to mind all of my favorite winter ingredients from a lifetime of memories, but with new, fun, and delicious twists.  
As always I am impressed with the care that goes into the preparation of these ingredients.  You may think that it's just a pork chop but I was informed that this pork chop is lovingly brined, smoked, sous vide, and grilled.  That's a lot of love, and it shows.  A great wine pairing for any of the items on the Winter Prix Fixe is the Meomi Pinot Noir.  I also enjoyed the Lyeth Meritage and found it to be a fantastic partner to these menu items.  Slightly more full-bodied than the Pinot without overpowering.
The desserts, always stunning, include Roy's famous molten chocolate cake and a seasonal addition of a pear tart (hooray puff pastry) with a salted caramel sauce.

In short, it was another fantastic evening at one of Tampa Bay's favorite restaurants. 

Don't miss the Winter Prix Fixe, it's an incredible value at $36.95 per person.  My advice, bring a friend or two so you can try everything.

Cheers!


Jodi @tampawinewoman
Roy's on Urbanspoon
 
When you name your restaurant after a small town on the outskirts of Hillsborough County, you better be ready to bring all the charm and warmth of old Florida, while still entertaining me with some modern and fun twists.  Mission accomplished at Wimauma.  

There is something so quaint and non-pretentious and welcoming about Wimauma, that you can't help but want to linger there talking to Amy or Chef Gary.  Even when the restaurant is completely full (a considerable wait has been reported on some Friday and Saturday nights), Amy always makes the time to visit the table and talk to you, and Chef Gary is often spotted making the rounds to talk to guests.  One thing is clear and that is Tampa's newest restaurant husband and wife team are loving life and loving the restaurant business.  
Amy speaks passionately about the food.  This isn't a sales pitch, she truly loves her husband's cooking.  She makes me want to try everything on the menu but sadly I must narrow down my options for dinner.  Fortunately when we visited a little over a week ago, we had a large enough group (4 of us) that we were able to try a few of the appetizers.  My favorite were the Crispy Florida Fried Oysters with Guacamole and Smoky Tomato Jam.  One bite of these succulent sweet oysters with an absolute perfect fried crust and I suddenly wished I had ordered an extra plate.  The smoked tomato jam and creamy guacamole brought everything together in one perfectly balanced mouthful.  A close second for me were the Cracker Meal Crusted Fried Green Tomatoes with Crispy Country Ham Watercress and Buttermilk-Ranch Dressing.  Apparently I have never had good fried green tomatoes before.  These were amazing.  

Although I certainly could have feasted on Chef Gary's appetizers all night at Wimauma, we moved on to entrees.  I could not resist the Pork Two Ways which included Smoked Pork Loin with Seared Pork Belly, White Beans, Collard Greens, and a Sherry Mustard Vinaigrette.  Everything was cooked to absolute perfection and paired beautifully with the Lock & Key Meritage (a blend of Bordeaux grapes from California).
A fantastic evening ending with two must have desserts - Peanut Butter and Jelly Creme Brulee (sounded strange but can't seem to get it out of my head) and my new favorite addiction - a Bacon Infused Dark Chocolate Brownie served with vanilla ice cream (of course).  This brownie had the most amazing slightly crispy exterior while maintaining soft fudgy gooey insides.  

If you haven't had a chance to try out Wimauma for yourself, I would rush on over for some great Florida inspired few with a few fun new twists.  

Cheers!

Jodi a/k/a tampawinewoman
Wimauma on Urbanspoon
 
Every once in a while, dinner is consumed so quickly at my house that escapes that perfect photo opportunity.  This was the case with last night's shrimp curry.  I have designated this year as the year of the sauce, and have a number of recipes that I plan on attempting.  Some of them are quick sauces and others range all the way up to the classic mother sauces.  I have always loved coconut curry sauce and was thrilled when I found a recipe that met my expectations for a quick sauce.  This means that there is little prep, few ingredients, and yet still an intensity of flavor.  

Here we go:  Saute 1-2 tablespoons sweet onion, or shallots in about 1 tablespoon of olive oil.  Add 1 tablespoon of curry powder and stir for about 1 minute, until the curry powder releases its aroma.  Add in 1 cup of unsweetened coconut milk and 1 teaspoon of crushed red chile pepper flakes.  Heat through and let the flavors combine.  Stir in 1 tablespoon of chopped basil and the juice of 1/2 lime.  At this point you can stir in whatever cooked protein you are using.  Last night I had roasted some shrimp in the oven.  I served the whole thing over rice.

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So, in the time that it takes you to order takeout you can make a great tasty sauce.  Last night's sauce was inspired by Chef Victor Wang at Zen Forrest's recommendation of Midas Touch beer from Dogfish Head.  With an absolutely intriguing aroma, stunning golden color, honeyed texture, and exotic ingredients, I was hooked on first sip.

This brew packs a big wollop of alcohol at 9.0 ABV.  Almost twice that of my beloved Cigar City Maduro from the previous night.  

If I were to pair wine with this curry, I'd look for a Riesling, Gewurztraminer, or perhaps a Viognier.  I would love to check out good friend Paul Clear's offering of Lobetia Viognier from Terroir Wines

Cheers!

Jodi a/k/a tampawinewoman
 
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Although I pride myself on the fact that I can find wine to go with just about anything, last night I opted to serve beer.  I have really been enjoying craft beer lately, and I know that I am not alone.   I am certainly no beer expert at this point, but I love the roasty toastiness of a brown ale.  I find it to be a great accompaniment to the smokiness of the brats, the caramelization of pan sauteed onions, and the earthiness of the Kalamata olive vinaigrette soaked grilled red potatoes.  

I highly recommend grabbing a six-pack of the Maduro Brown Ale from Cigar City.  Their tasting notes are as follows:

"Maduro is a Northern English-style brown ale with some American affectations. Maduro is higher in alcohol than the common English brown ale and features flaked oats in the malt bill which imparts a silky body and works to mesh the roasted, toasted and chocolate components together in Maduro's complex malt profile. The end result is a remarkably full-flavored yet approachable and sessionable brown ale that pairs well with mild to medium cigars."

Do you have a favorite wine or beer pairing?  Please share

Cheers!

Jodi a/k/a tampawinewoman


 
I hate to say that my first thought in the morning is about wine, it makes me seem like such a lush.  Normally, my first thought of the morning is about coffee.  However, this morning I woke up thinking about a few wine labels that I have seen recently and wondering to myself if trends are changing.  When I first started selling wine here in Tampa Bay it seemed like wine producers almost had to trick consumers into purchasing wine with clever names, or cute animal pictures, or both.  

Recently, I have seen labels that seem to focus more on the experience of wine.  Drawing attention to food pairing, the way the wine develops in the glass, and the terroir (or that certain sense of place).

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Entwine is a joint project between Food Network and Wente Vineyards.  In my opinion it makes perfect sense for Food Network to get involved in the wine pairing business in some sense.  Let's face it, whether you like or hate Rachel Ray, Food Network has managed to get more people into the kitchen and changed many palates, for the better, over the past few years.  If they can spark the same interest in consumers to get wine on their tables, that has to be good news for all wine producers.

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This came to my attention, as I am sure is the case with many people, through the popular television show, The Bachelor.  I want to take a moment to clearly state that I do not watch The Bachelor, or The Bachelorette.  All my reality television comes in the format of competitive cooking.  All of that aside, I love the name.  It implies that good things come to those who wait.  It strikes a chord that gives me hope that continues swirling in the glass and volatizing the esters of the wine will yield great rewards.

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I picked up a bottle of Cercius over the holidays.  So labeled in tribute to the "legendary mistral winds of Provence that sweep over the vines and out to the Mediterranean sea."  The moniker is a clear tribute to one of the features that makes the Costieres de Nime region completely unique.  I personally love it when I can learn something about a wine region from the label.  I think this is a great way to educate consumers without being overbearing or snobby.

There are still plenty of cute animals, catchy names, and other gimmicky wine labels out there.  I am guilty of buying them and loving them.  But I am hopeful that these new labels are part of a trend to give people a deeper connection and better understanding of wine.

Have you seen any interesting labels lately?  Please share.

Cheers!