Mo's Wine & Spirits

The two wines I am about to discuss show why I have an immense love for wine. Sure there are great Cabernets and Burgundy’s that I can think back on with great memories. When these wines are of the white variety, they almost always come from the Rhone region, or at least the grapes originated from there. I am talking about Viognier, Roussanne, Marsanne, and Grenache Blanc.

Maybe it wasn’t a huge surprise, Tensley has always made great wines, particulary Syrah’s. Their 2006 blanc, a blend of 60% Grenache Blanc and 40% Rousanne is stunning. A weighty wine with 14.1% abv and loaded with flavors of tropical fruit, pear, peaches, citrus and honeysuckle followed by a finish that lingers for a complete minute. That is why I love wine! Mr Robert Parker seemed to enjoy it as well.

The second wine is the infamous Guigal Condrieu La Doraine 2006. I had this wine with my wife over a 2 hour period and every sip was totally profound. It changed every minute but always remained amazingly rich with intense flavors of true Viognier pleasure. All of a sudden there was only a glass left, I had to draw the line, she was cut off. I poured the last drops and proceeded to warm it up in the glass and went into oblivion. That is why I love wine.

If you ever have the chance to try these wines, please let me know I am not crazy and tell me what your reaction is.

Cheers Mark

Wine has always been a treat for the palate. But now it’s also a delight for the ears! Introducing GrapeRadio, a great online resource for wine lovers.

GrapeRadio has broadcast over the Internet since 2005 using podcast technology. Programming includes audio and video in a variety of feeds (think RSS) and formats (like iTunes). And topics cover individual varietals (such as Pinot Noir), do’s and don’ts, plus talks with wine makers, wine scholars and more!

New shows are professionally produced once or twice a week with each show approximately 30 minutes long. Best of all, GrapeRadio listeners can “tune in” whenever they want by listening at their computers or downloading onto iPods or any other computer device capable of playing audio files.

Miss a scheduled program on your favorite white wine? Don’t fret! Just visit the GrapeRadio archive of past shows. The price is right, too! Subscribers never pay for downloads, making GrapeRadio a sweet choice for everyone with a taste for the grape!

The region of Rueda in northern Spain produces some the most exciting white wines in the world, mainly from the Verdejo grape. The end result depends on the winemaker but the diversity is always there.

Always having aromas and flavors of nuts, pears, and peaches with good acidity and structure, these wines are great companions with food. Oak is some times used for minimal aging, but for the most part these wines never see any oak.

At Mo’s we usually have 3-5 Spainsh Verdejo’s and we always carry Naia which is very fresh with crisp flavors of lemon, honeysuckle and peach and is fermented and aged in stainless steel. $11.99

Pedro Escudero’s Fuente Elvira Verdejo is a different animal. A big, powerful wine with floral and mineral aromas and ripe flavors of grapefruit, herbs, and a lush, round finish. $15.99

Not too long ago, we discussed how red wine fights prostate cancer. But did you know that wine has long been recognized for promoting good general health in both men and women?

A time-honored Italian proverb says “one barrel of wine can work more miracles than a church full of saints.” And according to Rose Giordano at The Diet Channel, ongoing research suggests the old saying may hold some truth.

The antioxidants and polyphenols found in red wine get all the credit. You’ve probably heard of the dietary benefits of antioxidants. These chemicals are associated with a lowered risk of heart disease. Polyphenols are antioxidant compounds which, Giordano says, “reduce blood clots, relax blood vessels and promote healthy cholesterol metabolism.”

“Their main advantage,” says a 2007 Medical News Today article, “is that they protect against numerous diseases … [by fighting] the formation of free radicals in the human body.”

For dietician recommendations on optimal wines and serving size limitations, check out the Yale-New Haven Nutrition Advisor.

Looking in my cellar tonight made me think of the times I had purchased or acquired my different bottles of wine. My cellar is not huge but it is eclectic.

Every bottle tells a different story.

If I bought, I used “the Ark” method, meaning if I could, I got three bottles of each wine. One for immediate consumption, one for later (to see how it would age) and one for way later, ( when it should be ready).

My wine becomes a timeline for my life. I can reflect back and remember where I was when I got certain bottles.

The wine changes, and so have I. My palate has changed, the selections have changed, the constant is my love of the vine.

Cheers Sharon

Its about time Californian winemakers made wines with less oak and more, well fruit. France has been the leader in minimal use of oak and letting the wine show its true colors and flavors.

Ten years ago it seemed like a competition to make the biggest, fattest chardonnay possible. There were some really great wines, but most were not well balanced..missing acidity and the fruit was hidden by an overdose of oak.

Thankfully times are a changing. There are several wineries from the west coast that are using stainless steel and 3-4 year-old oak barrels when making their Chardonnay’s.

Our best selling “unoaked” Chardonnay is the Four Vines Naked Chardonnay and at $10.99 its a great deal. Others include Joel Gott, Tolosa, and Toad Hollow.

The slogan for the screw cap industry might even apply to these wines, drink un-oaked Chards..save a tree.

Cheers Mark

Continuing education was never so much fun! Whether you’re adding a layer of sophistication to your social skills or simply indulging your palate, learning just a few basic wine fundamentals can enhance your experience.

One of the most common questions asked by novices is the temperatures at which wines are served. Wines.com answers this query, and more, in a Wine FAQ (Frequently Asked Questions) page. Here it provides some “rule of thumb” guidelines. Red wine should be served at 65 degrees (F), while white and rose wines are best at 55 degrees. Before serving champagne and other bubbly, the temperature should drop another 10 degrees. Practical advice is also dispersed freely on Wine.com, such as how to quickly cool down your whites: “fill the [ice] bucket up with ice about 4/5ths, cover the ice with water.”

What shape of wine glass should be used? Best Wine Glass.com has the answer. It stresses that “only three or four styles are needed.” White wines are usually served in a small tulip-shaped glass while ‘big’ or ‘closed’ wines are typically enjoyed from a large magnum glass. Narrow fluted glasses are reserved for champagne or sparkling wine where they “prolong the ‘bead’ (bubbles).” And an all-purpose glass is also used by many wine drinkers; it is distinguishable by a large tulip shape.

Need to know more? Check out the article “Wine 101: Crash Course for the Wine Novice” at Digs Magazine to kick-start your wine education.

I can remember my first taste of Domaine Romanee Conti and I can remember my first taste of Comte de Vogue Musigny Vieilles Vignes, but I can’t remember my first Oregon Pinot.

I know you can’t compare Oregon Pinot’s to Comte de Vogue, let alone DRC. But I must say they are making some really good wine.

I went to the Oregon Pinot Camp (OPC) in 2006. The Oregon Wine country is untouched by the public, there are few hotels, a few good restaurants and I mean a few. The beauty of the Oregon wine country is stunning.

If your looking for a Napa Valley, go to Napa Valley. If your looking for a true understanding on how wine is farmed and made, go the the Oregon wine country. These folks are first farmers, second winemakers and third, they just love what they do. Very little hype going on.

What suprised me the most about the wineries was that they seemed to all work together, yes they are competitors, but they all had a sense of unity…to make Oregon’s Pinot Noir better.

My major impression of their wines was that the style seemed to be a mixture of California and French. The finesse of great Burgundy with the jammy fruit of California, a blended balance.

Some of the wineries that impressed me were, and there were many: Cristom, Domaine Serene, Dobbes Family, Van Duzer and Willakenzie.

If you love Pinot Noir and have not sampled many Oregon Pinot’s…start drinking!

Cheers, Mark

A recent study published in Wine Spectator suggests that a compound found in red wine reduces the risk of prostate cancer.

According to author Jacob Gaffney, the research – originally published online in the Journal of Carcinogenesis – found that “laboratory mice fed the chemical resveratrol, a compound found naturally in red wine, developed tumors in the prostate at a much lower rate than mice fed on a normal diet.” A rate calculated to be 87 percent lower.

“More importantly,” Gaffney continues, “the scientists believe that the research holds good promise for humans.”

The study was conducted at the University of Alabama at Birmingham (UAB), where lead author Coral Lamartiniere calculated the resveratrol consumption to the human equivalent of drinking one bottle of red wine each day. Lamartiniere cautioned that “consumption at that level is hazardous” and ill-advised, but concluded that he “[drinks]  a glass of Cabernet Sauvignon every night and [takes] resveratrol supplements every day.”

Stoudt’s Brewing is back in CT.

For over 20 years, Stoudt’s Brewing Company has grown and evolved from a small brewery with limited draught distribution, to a packaging regional microbrewery with distribution in 10 different states, producing over 10,000 barrels a year.

Mo’s Wine & Spririts just got in stock Stoudt’s Double IPA Fat Dog Oatmeal Stout, American Pale Ale, Pilsner, Scarlet Lady ESB, and Gold Lager, all in 6 packs.

Our favorite is the Fat Dog Oatmeal Stout. It pours almost pitch black with a syrupy texture. The very intense aromas of coffee, chocolate and roasted malts make a powerful impression. The thick creamy texture and the roasted chocolate flavors along with the medium-to-low carbonation, make this Stout very drinkable.

With the fall cool weather coming (hopefully) this beer is perfect with desserts, or just by itself.

Cheers, Mark