The savory snacks offered up to Bauer’s faithful were delicious.  Hilary’s three Valentine’s themed cookies: Sexual Chocolate (dark chocolate and dried cherries), My Honey is Nuts (honey & cream glaze, chock full of home made honey roasted peanuts baked into a honey cookie dough) , and Roses for your Date (Oats are ground with flour to give this date-filled cookie a delicious nutty undertone and chewy texture, rolled in sugar sifted with edible rose petals) were moist and mouthwatering good.  Hilary also brought with her a Cow & Crumb staple, C&C L’Orange (Cranberry, coconut, orange zest and white chocolate) which is a crowd favorite.

Hilary's Spread of yummies

For Bauer’s half of this decadent tasting, we supplied the dessert wines to pair with Hilary’s cookies.  We started you off with the Hugel Cuvee Les Amour Pinot Blanc that picked up the orange zest and white chocolate in the C&C L’Orange. Then we offered our La Spinetta Moscato D’Asti that seemed like it was made just for the My Honey is Nuts.  The honey and floral characteristics of the Moscato picked up the honey and roasted nuts in the cookie so perfectly.  With Hilary’s Roses for my Date, we paired up the Marenco Brachetto.  The nose of fresh strawberries and rose petals picked up the rose in the cookie.  Who knew that roses in a cookie could be so delicious?!?   Last, but not least, Hilary’s Sexual Chocolate was offered with a taste of the Domaine La Fage Ambre.  The rich, port like nose and flavors of La Fage’s 100% Grenache dessert wine was perfect with the rich dark chocolate.  So much so, that tasters and Bauer staff alike kept going back for more!

The wines.

Cow & Crumb is an online store (for now) that ships all over the country and offers an array of different choices.  Check them out at www.cowandcrumb.com for a full list of Hilary’s treats!  Great to give as gifts to both your loved ones and as a gift to yourself! If you haven’t had the chance to try the Gran-ooh-la-la than you need to do yourself a favor and order some.  Bar none, it is THE best granola I have ever tasted.  Howie and I have obsessed about it since we tried it back in December!

Gran-ooh-la-la!

-Tyler Thomas ~Winemaker Donelan Family Wines

Despite the blustering winds, I made my way down to the Boston Harbor Hotel on Wednesday, January 18 for an evening of great wines and incredible food.  For this being my first year going to the Boston Wine Festival,  I am one lucky gal that I have been able to go to two events.   Escaping the elements,  I walked into the hotel bar and there they were-Sue, Becky and Kathleen-all with a glass of wine in front of them.  Jealous of their head start, I sat down, ordered a glass for myself and joined in the conversation.

Kathleen, Sue and Becky

After a few minutes of lively chatter, it was time to head upstairs.  Greeted at the entrance of the room, a gentleman offered up a glass of Donelan Family Wine’s  2009 Venus Blanc-a light, bright blend of 90% Roussanne and 10% Viognier.   Although the French rarely blend their Viognier because it overpowers other varietals, the cool climate and slow ripening of the Roussanne benefits from the richer Viognier grape when grown in California.  This delicate wine danced on my palate with a complexity that is rarely seen in such such a soft, floral (freesia and lilies)  wine.  Venus Blanc was the perfect aperitif for the dinner we were about to be served.

Specializing in quality, Donelan Family Wines produces small batches from each vineyard in Sonoma County.  So if you haven’t had the pleasure of tasting any of their wines, you are not alone because the most any of their vineyards produce is under 700 cases.  Although this boutique winery has had some unbridled praise, they aren’t about to expand just yet.  Quality first and foremost, Winemaker Tyler Thomas and Owner Joe Donelan have something on their hands that is making seasoned wine drinkers sit up and pay attention.  100 points Parker rated 2007 Richard’s Vineyards Syrah certainly made the wine critics take notice.

Joe Donelan and the ladies of Table 4

Joe got up to speak and we learned that not only is he talented in the wine field but utterly charming as well.  Joe spent 25 years in the paper business (yes..think Dunder Mifflin) but found his life’s passion in wine.  His love of Rhone and Burgundy varietals began with Pax Wine Cellars and the journey has taken him to his own boutique winery with a portfolio of outstanding wines that I can’t wait to have again.

After joking that he was proud that his winemaker shaved and got a haircut, Joe brought Tyler up to the podium where Tyler described each of the wines as we were served the courses.  There was a sense of pride that showed in this young talented winemaker as he ushered what is essentially a chemical process into a total wine experience for all of us.  And after tasting the wines, he should be proud of what he has accomplished.

Joe Donelan

So let’s get down to dinner.  Chef Daniel Bruce of Meritage once again hit a home run.  If you haven’t been to one of his wine dinners you are truly missing out on a gastronomical experience.  Chef tastes each wine that will be showcased and plans a menu that will highlight each wine at it’s best.  He doesn’t just say….”White wine.  We must have fish.”  He tastes the wines, thinks it through and crafts a dinner that puts your tastes buds in a state of ecstasy.

Chef describing his choices in courses

For the first course, we had pan seared Diver Scallops with celery root mash and Chardonnay Orange Butter.  Paired with Donelan’s 2009 “Nancie” Chardonnay, a Burgundian-style Chardonnay that was grippy and rich but still acidic.  The grapes struggled to ripen on the vine so they retained their acidity and the result was a Chardonnay that has melon, citrus and a solid core of minerality.  Bright fresh citrus is followed by hints of chamomile on the nose.  The Nancie is elegant, fresh and will be wonderful with any dish of lighter fare.

Diver Scallops

For the next course we were treated to a barrel sample of the  “Two Brothers” Pinot Noir and the 2009 Cuvee Moriah.  On our plates was a shredded duck, fennel and leek filled cannelloni that had a fresh herb sauce.  While Becky and I loved the smooth and silky young Pinot Noir, Kathleen and Sue leaned towards the Cuvee Moriah (75% Grenache 25% Syrah) because it was robust and similar to a great Chateauneuf du Pape.  Both wines pick up the richness of the duck and the spices of the fennel and leeks.  Silky or spicy this course was just plain delicious.

Shredded Duck Cannelloni

Next on deck we had 2008 Cuvee Christine Syrah  and the 2009 Walker Vine Hill Syrah  with a Syrah and Parmesan cheese risotto that was topped with wild mushrooms (handpicked by Chef) and shaved Bresaola.  Both wines were terrific with the Risotto.  The 2008 Cuvee Christine is 100% Syrah from four different vineyards and could be called a true expression of the varietal: spicy, chewy and meaty.  The Christine also had savory elements such as cherry licorice, dark berries, anise and clove that made it rich with layers of flavor.  Next to the Cuvee Christine, we were treated to the Walk Vine Hill Syrah.  An intense wine that explodes with blueberry immediately and follows with cherry and herbs.  There was a lot of depth to the Walk Vine Hill that gave tension to the palate and enhanced the risotto.

Syrah and Parmesan Cheese Risotto

By this point, the other ladies at the table and I had “relaxed” enough to have some lively wine conversations.  As we discussed the Donelan’s wines, the char roasted Colorado lamb sirloin was placed in front of us and the 2007 “Richard’s Vineyard” Syrah was poured.  Awarded 100 points by Robert Parker, I knew it was going to be incredible.  The lamb melted in your mouth and the Richard’s Vineyard had lavender characteristics that highlighted blueberries, blackberries and a hint of chocolate.  Full-bodied, rich and wonderful. Tasting this wine was an eye-opening experience.

Lamb Sirloin with Richards's Vineyard Syrah

Although no wines were served with dessert (probably a good thing), Chef’s Espresso Pot au Creme with toasted Almond Biscotti was decadent.  Of course, he waited until we finished it off before telling us that the tiny little pot of dessert had about 800 calories to it….and that wasn’t counting the almond biscotti.  Thanks Chef.

Dessert

If a night like mine sounds like a good idea to you, Chef Bruce’s Wine Festival will be continuing on until the end of March and there are plenty of great dinners left.  Do yourself a favor and buy some tickets for one.  You won’t regret it.  www.bostonwinefestival.net is the easiest place to search what’s coming up and the place to buy your tickets.

About 5:45 last night, Howie, John and I started shaking off the dust of an otherwise normal workday.  We put on our nice duds and set off for the Boston Harbor Hotel in great anticipation of delicious wines and Chef Bruce’s ridiculously good food.

For once, the traffic gods were on our side and we got to the BHH early.  In our world, that means a quick stop at the bar before heading to the reception.  Howie, John and I cozied up to the bar and ordered some spirits to “cleanse our palates.”  Yeah.  Right.  Like we really needed an excuse for a pre-game cocktail.  Naturally, we weren’t the first ones there.  Our friend Donna was one Manhattan in already and she was feeling festive!

After our pre-reception cocktails, we approached the Wharf Room right on the water and I knew we were in for a special treat.  In fact, I was so in awe of the beautiful setting that I totally forgot to take a picture.  So here is a stock picture I pulled off the internet to give you an idea of what it looked like inside.As we walked in we were greeted by both Chef Daniel Bruce and a lovely young women holding a tray of Champagne Piper-Heidsieck Brut.  Chef enthusiastically welcomed his friends from Bauer Wines and told us to get inside to taste his delicious food.

Chef Daniel Bruce & Howie

Stepping inside, we were wowed by the surroundings but it didn’t take us long to get on task.  Heading right over to Tom Vincent’s table we indulged in the 2008 Mica Cabernet from Napa Valley.  Silky with rich black fruits, Mica lingered perfectly.  We also tried Sean Thackery’s Pleiades Old Vines.  A blend of several varietals, it was earthy with rich, mouth filling flavors of bold cherries, raspberry liqueur and a hint of oaky vanilla.

Next we took a quick stop to see our good friend Jacob Jata to see what his table was offering.  There we were poured Ramey Chardonnay and Donelan Family Winery’s Venus, a delicate offering of 90% Rousanne and 10% Viognier.  If the Venus is any indication of the rest of the Donelan Family’s portfolio, I am guaranteed to have a great dinner with them on January 18 at the BHH (tickets still available!).

Jacob talking wine.

From there on out, it was a blur of good food, great wine and fun conversation.  Yes, John and I took a time out to enjoy some of Chef ‘s food.  We would have never made it if we hadn’t.  Not to mention, who would want to miss out of Chef’s creations?  That’s just crazy (Yes Howie…I am talking to you).

Seared Tuna, Calamari, Lobster, Hake Cake and Pork Tenderloin.

The highlights for myself were the Mica Cabernet and both of the Trimbach Wines: 2004 Reserve Personelle Pinot Gris and the 2005 Frederic Emile Riesling.  Howie loved the Elio Grasso 2006 Barolo, the Forman Vineyard’s Napa Cabernet Sauvignon and Sean Thackery’s Pleiades Old Vine.  John agreed with our choices but added in the La Jota 2007 Cabernet Franc and the 2009 Justin Vineyards Cabernet Sauvignon.  We may have had our different favorites, but we all agreed that there were some stellar wines being poured for us.  I can’t lie…working in the wine business does help one get a bigger pour than the average person.  Perhaps that is why I felt so awful this morning.  Yup.  That’s exactly why John and I are walking a little slower, head hanging, and intolerant of any noise today.

More pictures of our night for you but first, I must warn you.  My camera’s battery died and I was forced to take pictures with my iPhone.  So, by no means, are these high quality pictures:

John & Chris

John taking a time-out from tasting

John posing with his wine

Donna, Howie and John

For Bauer we have had some wonderful events that included top winemakers and incredible chefs coming into our store to pour wine and cook for us.  Being part of events like the Taste of the Back Bay and the Newbury Street Gala were hardly work and more like fun!

Some highlights that stick out in my mind:

Randall Grahm joining us for a tasting and signing of his book “Been Doon So Long”

Howie and Randall

Cathy and Julia from Red, White Boston with Howie

A visit from award winning wine maker Nik Weiss from St. Urbans Hof in Mosel, Germany

Gris listening to Nik

Chef’s Series Tasting took off with a bang!

Rob and Sean from City Table at our first Chef's Series Tasting

Vibrant Rioja, Tapeo and Bauer working together for a huge Rioja and Tapas Tasting

Partnering up with some other important people also helped make 2011 memorable.  Kathy from The Fish & Bone gave me an eye opening experience when she had a dog food and beer tasting in her store.

Working with Andrew Cabot and Nelse Clark for launching Privateer Rum in Boston made me see that rum is not just for making fruity cocktails.  If it is made right, you only need a glass.  Now they have launched their Amber Rum and started their barrel program with us as well.  I can only hope that 2012 is just as prosperous and exciting for them as 2011.

2011 had some low lights as well for us.  But thankfully, those low lights were turned into highlights.

Bauer Alum, Nick Demjen, left us in the beginning of the summer for a great sales position at Origin Beverage.  Good news for us…Bauer is in his sales area so we still get to see him once a week!

Nick's "private" going away party in the back of Bauer. Cake and Champagne courtesy of Sue!

Nick's public going away party where he received the gift of a lifetime. Look closely and you will see that jersey is signed by the Stanley Cup winning team!

As much as we miss Nick, our new Beer Manager, Tom, has been up to the task and bringing in great brews for everyone!  He has been a great addition to the Bauer staff.

We can’t close 2011 without mentioning Gris.  Our little grey man lived in Bauer for 12 great years protecting the store and giving joy to all that came into contact with him.  Our hearts broke when he died in August and it did make walking into work a little tough with no one at the door to greet us.

Checking out what wines he likes

Our sweet boy sleeping with a toy

But something good came out losing Gris.  A little homeless kitten named Sofia came to live at Bauer and she has taken to the store life very well.  She loves all and is loved by all.  Well, except maybe the dogs that is.  For something so small, she sure knows how to intimidate even the toughest of canines.

Passed out under the tree in the French wines.

Christmas morning at Tom's house with her presents

From all of us to all of you, we wish you a very Happy New Year!  May it be filled with joy and may only good things come out of the sorrows.

If you are like me and now you are crunched for time and don’t know what to buy, come see us at Bauer.  We’ll help you out! So whether you have wine lovers, beer geeks or spirit hounds in your life, Bauer has the perfect gifts for them.
Here are just a few of the suggestions from us, but in the store and online you can find many more!  Visit our website www.bauerwines.com and go to the Gift Ideas section.  We even make it easy for you to order online for either our free delivery or a pick up in the store!

For the Spirit Hounds in your life, we are proud to carry some amazing local products that are of utmost quality.

Privateer Silver Reserve Rum   $27.99  and Amber Rum $34.99  (Ipswich, MA)  “Eminently mixable and sip-able, we distilled Privateer Silver Reserve Rum with the intent of delivering a smoother, more flavorful experience.  Whereas most white rums tend to be more neutral in flavor, Privateer Silver Reserve captures the natural flavors straight from the cane.”

Bully Boy Distillers White Rum and Whiskey (Boston, MA)  both $29.99 “Paying particular attention to the caliber of ingredients used in its products, Bully Boy hand-produces premium spirits in small batches, emphasizing quality over quantity. As homage to the farm, the distillery is named after Bully Boy, a favorite farm workhorse. Will and Dave’s great-grandfather named his beloved horse using a term coined by his college roommate Teddy Roosevelt – “Bully” – meaning superb or wonderful.”

Berkshire Mountain Distillers (Berkshire, MA) Ice Glen Vodka $29.99, Greylock Gin $29.99, Ethereal Gin $34.99, Bourbon Whiskey $41.99 “Established in 2007, Berkshire Mountain Distillers has created a line of award-winning artisanal spirits and all products are handcrafted in small batches at the Berkshire’s first legal distillery since prohibition. Located in Great Barrington, Massachusetts, the farm and distillery are home to historic spring waters that flow from deep within a protected granite mountain bordering the  Appalachian Trail and are used in the production of our quality spirits.”

Whistlepig Straight Rye Whiskey (Vermont) $69.99 “WhistlePig “100/100” is a 100 proof, 100 percent rye whiskey, aged for at least ten years in new American oak barrels. It was released in the summer of 2010 to great critical acclaim, receiving numerous distinctions such as the “highest ever” designation from Wine Enthusiast Magazine and “highest recommendation” from the Spirits Journal. These extraordinary honors “humble and set a high bar” for Master Distiller Dave Pickerell who spent over a year on an exhaustive search of North America for the best rye whiskey in the world. Dave feels that “100/100” embodies the perfect combination of proof, purity, and age — hitting what he calls “the sweet spot” in all three categories.”

 For the Beer Fans around you, we have some exciting gift sets!
Boulevard Brewing Co. Smokestack Gift Pack $19.99   Just in time for the holidays, the new Smokestack Series Mixed Four includes four different beers – 1 each of 12 ounce Smokestack year-round varieties and a Smokestack glass.

Brauerei Weihenstephan Ultimate Bavarian Gift $19.99   The Weihenstephan Gift Box includes 500-ml bottles of Weihenstephaner Hefeweizen, Original, Kristall, Dunkel, Vitus (or Korbinian) plus one hefeweizen glass.Samuel Smith’s The Selection Box $11.99  This “Beerlover’s Dream” features a Victorian pint (18.7 oz. or 550 ml) of each of three classic Samuel Smith ales: the Celebrated Oatmeal Stout, Nut Brown Ale, and India Ale. It also includes an authentic Samuel Smith pint glass, two “Rose of Yorkshire,” coasters, and a brochure listing and explaining the world’s classic brewing styles. It comes packed in a black & metallic gold custom box with die-cuts for the bottles and glass, and is available seasonally in the winter and into the spring.

Brouerij Kwak “Bosteels” Gift Set $30.99   Kwak is rich amber in color with a slightly sweet, generously malty character. Hops are subdued, but present a well-considered balance with the juicy ripeness of grain and a fruity, meringue softness.  The special Kwak glass is hard to miss in Belgium. You can see enthusiastic beer drinkers of all ages enjoying this wonderful beverage in every city across the country.

For the wine lovers out there, we have “just a few” suggestions.  

Turtle Creek Winery (Lincoln, MA) 2009 Cabernet Franc Reserve $29.99, 2009 Pinot Noir Reserve $29.99, Cabernet Sauvignon $19.99  “Turtle Creek is a small winery located in the shadow of Boston.  With additional vineyard space leased from the Town of Lincoln we expect to eventually grow to one thousand cases per year. Our plantings include Chardonnay, Cabernet Franc, Pinot Noir, and Riesling. We also purchase ultra premium fruit from select growers in California. We produce wines from Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Syrah, Chardonnay & Riesling. We make no hybrid nor fruit wines; we do not produce tourist wines.”

2006 Silver Oak Cellars Alexander Valley  Cabernet Sauvignon (CA) $69.99, 2006 Silver Oak Cellars Napa Valley Cabernet Sauvignon (CA) $99.99   Silver Oak is single-minded in the pursuit of exceptional Cabernet Sauvignon. For 40 years, we have produced delicious and distinctive Cabernets from our Napa Valley and Alexander Valley wineries. Each Cabernet is food-friendly, extensively aged to be drinkable upon release, and perfect for enjoying with friends or family.

2007 Reverdito Barolo $34.99  90 points Wine Spectator “Ripe strawberry, dried mushroom and licorice on the nose. Medium-bodied, with silky tannins and a chocolate, berry and light coffee finish.  The greatest of all Italian wines are arguably made with from the Nebbiolo grape. Barolo, from the Piedmont made this grape famous, and for good reason. Most people don’t give Barolo enough time and drink them young, but those patient enough to wait at least 7 – 8 years, and often as much as 20 plus years are handsomely rewarded with a wine that is the ultimate expression of the grape. The most prized bottlings of Barolo are those from an exceptional single vineyard, like Reverdito.

2008 Anne Amie Willamette Valley Pinot Noir $29.99  The ultimate food wine, this Pinot noir is a brilliant match for any fare. From traditional Northwest cuisine, such as cedar-planked salmon or wild mushroom soup, to smoked or grilled meats – even just a great burger and truffle fries!

2000 Champagne Pol Roger $99.99  94 points Wine Enthusiast: “A serious, considered wine with its full, ripe and soft flavors tempered with a complex structure. It will not age as impressively as other Pol Roger vintages, and already the yeast and toast element is creeping in. But the weight of Pinot Noir is there, leaving a powerful, creamy mousse finish.” (12/1/2009) 93 points Wine Spectator: “An elegant version, whose silky texture meshes seamlessly with the grapefruit, apple and ginger flavors. Detailed and harmonious, with a graphite accent on the finish.

 NV Champagne Billecart-Salmon Rose $99.99  90 points Robert Parker’s Wine Advocate: “The NV Brut Rose emerges from the glass with the essence of freshly cut flowers, berries and minerals in a mid-weight, gracious style. It shows gorgeous inner perfume, along with persistent notes of chalkiness that frame the long, sublime finish. Year in, year out, this estate’s NV Brut Rose is one of the most consistently outstanding wines in the region.

Laurent-Perrier always helps

First of all, if you’re planning a small, or not-so-small, gathering at your house or office, we can come up with the right type, and quantity, of libation, and deliver it for you, at no charge. Its fun to have a variety of wines, fun seasonal beers, and perhaps a signature cocktail to ensure that your attendees will be holding their heads the next day thanking/cursing your good taste! We have many people on staff who can assist with the setup.

Secondly, gift-giving can quite frankly be a pain-in-the-ass (ask my wife), but once you walk through the door of Bauer Wines, that endless list can shrink very easily. Just do a little research and find out what your recipient likes to drink, because it’s the personal touch that hits the mark. We have all categories of all things spirits, artesenal beers, and wines at every price point. If you have a brain freeze and can’t come up with the right bottle, go for the increasingly-popular gift card. Let them decide what to choose.

Ask us about the "One for you. One for ME!" Gift card promotion

Thirdly (is that even a word?), we have some killer tastings coming up in the month of December, as we bring in some of our favorite purveyors to pour their wares. Here’s a list of whats coming up during the next few weeks. You can always sign up on our Facebook  page or follow us on Twitter to see whats happening in our hedonistic corner of the world.

And since it wouldn’t be a Bauer blog without the ramblings of young Sofia Bauer, here’s some photos to show you how she’s getting into the holiday spirit!

All I want for Christmas is a cute kitten...Oh...I got one!

Sofia loves hiding under the tree in the French wine.

She still loves her Clicquot

Lastly, and certainly not leastly, we’d like to thank all of you who support what we do, and how we do it. Its very gratifying to work with people that share the same passion about this business that we do. Have a great start to the holiday season, and try not to leave everything to the last minute.

Cheers,

Howie

Reow….someone is heading down the stairs….It’s my morning human!  Time for food and love.

His metal sticks jingle in the door and I jump out of the window.  I run over, eagerly waiting for him to turn off that beeping box next to the door and feed me.   Front and center on the carpet, I won’t let him forget about me.

“Mew!”  I start to walk back to the rear of my home as he walks through the door. “Mew!”  Come on…it’s breakfast time.  My human walks with me talking to me but I’m not listening.  He can talk to me after I eat. When we get to the small room in the back, I jump onto the desk, up the tower of drawers and put my paw on the food bag.  “Yes, yes, princess, I’m coming,” he says to me as he grabs the bag and walks over to my food bowl.

He scoops some out and before it hits the bowl I have my face in there, snatching up the first few nuggets that drop.  Nom Nom Nom Nom.

My human sits down at the desk while I finish my breakfast and when I am done I need some love and attention from him.  I jump up, walk across the papers and plop myself in the middle.  My human sighs and knows he isn’t going to get anything done until I get my love.  Purrrrrrrrrrrrr……I reward him with a head-butt and a nibble of his hands.

I let him get his work done and follow him out to the front where I curl up on the desk.  My human continues to pat my head and I continue to give him purrs.

Zzzzzzzzzzz…..  

“Awww….she’s so cute!”  I feel someone’s hands start to make their way to my belly.  Well, actually it is only my back but for a stranger, they are way too close to my belly.  I hear a stern “No Sofia” as I curl my body around the stranger’s hand and CHOMP!  I didn’t do anything wrong; I don’t like my belly being touched.

What’s that crinkling noise?  I sit straight up and I see my human with one of my favorite toys.  It zips through the air and I jump off my perch after it.  I chase it from one end of my home to the other.  I hear people exclaim: “Look at that tail!” and “Was that a cat?”

I hear the door open and I see the lady is here.  She is always in the small room in the back and I like to nap on the chair next to her.  She picks me up and gives me some love.  I follow her back to the small room and get onto the desk.  I stomp on the flat, dark object that the lady always has under her hands.  That thing makes these clacky noises that I don’t like much so I am determined to destroy it.  They have one in the front too that I hate just as much.

I jump over to my chair to snooze with my toys.

Zzzzzzzzzzzz……

That was a good nap and I am energized.  I think I will go out front, find my toy mouse and play.  Determined to kill the mouse, I flip it into the air and chew on it.  It’s a tiring job but it needs to be done.

My bed in the window is looking good.

Zzzzzzzzzzzz……  

“Hey you. See you tomorrow,” my morning human say as he gets ready to walk out the door.  I push my head into his hand and let him pet me.   I’m ready for my dinner but I think I will play a little first.  Where’s my ball?  Where’s the nice guy who plays with me? There he is!

The lady is going to the back room again.  Must be dinner time.  I hear her shake the food bag.  Yes!  I scamper back and shove my face into the bowl again.

All that hunting of the ball and eating dinner has made me tired.  Time to go to my new favorite spot under the lights and lay my head down in the right spot.

Zzzzzzzzzzzz……  

Stretch.  Now I am refreshed again.  Over to the counter I go and wait for the night people to play with me.  As I run around the lights start to dim.  Uh-oh.  My night humans are going to leave soon.  The metal sticks turn in the door again and my human walks to the back with a tray.  I run with him and lay down on the desk again while he tries to do work.  No.  I am not going to make it easy for you to leave me.  That pointed object that leaves marks on the paper is moving and looks like something I want to chew on.

He gets up a few minutes later, walks back to the front and takes out the metal sticks.  My night human makes noise on the beeping box again, says good night to me and walks out the door.  I run up and watch him turn the metal sticks and walk up the stairs.

Sigh.  It’s time to study my wine again and nap in the window some more.

I know if I sit here and keep watch, he will come.

I admit it.  We were late.  Sue and I missed the hor d’oeuvres because we were also at the First Republic Bank’s Grand and Premier Cru Burgundies tasting.  We sipped on outstanding white and rouge Burgundies from Christie’s auction house in preview of the auction that benefits Hospices de Beaune.  Despite knowing that we had a wonderful dinner in front of us it was indeed hard to tear ourselves Corton-Charlemagne, Mersault and Mazis-Chembertin.  Thankfully though, we were not the last to arrive.  A couple of people walked in directly after us.  Whew…

I was happy to learn that De Morgenzon farms organically and bio-dynamically.  Considering that Bauer has a growing Organic Section and an ever growing clientele looking for Organic wines, I was pleased that I could add these wines to the list.  They dedicate themselves to the philosophy that a bio-diverse and an ecological sensitive environment produces infinitely better grapes.   Applebaum said with a smile, “If you get a headache tonight, it won’t be from my wines.”  Sure enough, she was right.  No headache for me later that night.

Part of their organic philosophy was to plant wildflowers in between their vines so they can rely on natural pollination and yeasts.    They describe their vineyard 91 hectare garden with 55 hectares of carefully tended vines and flower beds surround the entire farm.  In the background there are purple mountains and a blue sky overhead, the kind of picturesque scene a city dweller like me only dreams about.   Could it be that natural aspect that makes Appelbaum’s wines so delicious?  Well, that and the fact they pump Baroque music throughout the vineyard to make both the vines and farm workers happier.  Yes, Baroque music is best and Rock is the worst for vine happiness.  Twenty-four hours and day, seven days a week you will hear the likes of Bach, Mozart, Handel, Richter and others played through strategically placed speakers around the vineyards.  The Appelbaums believe that sound energy from the Baroque music has a positive effect on plant growth and the soothing sounds encourage the vines to grow faster and healthier.

Music, the surrounding gardens, happy farm workers, the majestic scenery, and loving owners like the Appelbaums, it is all working to make wonderful wines out of South Africa.

Pictures of the dinner:

Pistachio & Caper crusted Salmon

Short Ribs with Buttermilk Mashed Potatoes and local apples

I had such a day last Thursday when I attended the Wines of Argentina conference and tasting at the JFK Library.  As I rode the Red Line, I admit, I wondered why I was going.  I told myself that I know what Argentine wines such as Malbec and Torrontes tasted like.  I already liked them and I knew the region fairly well through my reading.  I also told myself that this wine fad was soon to fade and Malbecs would soon join the ranks of Australian Shiraz: over-planted, over-hyped, and after a couple of years, I wouldn’t’ be able to sell them.

As I stepped into the JFK Library, I saw Bauer’s good friend and ally Cathy Huyghe from Red, White Boston.  Always the wonderful hostess, Cathy introduced me to fellow blogger Meghan M from Travel Eat Love (traveleatlove.com-check it out, it’s one of my favorite blogs) and Katrin A from winedinewith.us (another amazing food and wine blog to check out).    We, and others, were allowed the special treat of meeting with Edgardo del Popolo, winemaker and viticulturist at Dona Paula, and Tomas Hughes, Agriculture Manager at Bodegas Nieto Senetiner.  In this insightful round of Q & A, we learned why the climate and altitude of Argentina makes for great wine and not just Malbec.   Most importantly for me, I learned that Argentina is doing everything it can to not be pigeon-holed by their most famous varietal.  Malbec may be their flagship wine but it is not their only one that is worthy of critical acclaim.  Torrentes, the only native grape to be grown and made into wine, is delicious, but winemakers like Edgardo predict that Cabernet Sauvignon is going the next big thing coming out of Argentina.  After their discussion about how consumers are moving away from “green” flavors like mint, leather, and eucalyptus in favor of fruit forwardness, I would have to agree.

I had the great pleasure of tasting 6 young Malbecs that afternoon and the one that stood out to me Tomas’ 2009 Nieto Senetiner Terroir Blend.  It was earthy but fruit forward.  Hints of vanilla and oak were there but not overpowering in the nose.  The flavors had vanilla, chocolate, dark red fruits and just a smidge of herbiness.

The three wines that were not Malbec should be mentioned because these are stars on the rise. Michel Torino Don David Torrontes, Altos Las Hormigas Colonia Las Liebres Bonarda and Susana Balbo Cabernet Sauvignon were three very distinct wines that, indeed, changed how I looked at Argentine wines.  The Torrontes had a Muscato feel in the mouth while aromas and flavors of orange peel, white flowers and nuts came through.  Bonarda, the native French (Carbonne) grape varietal, had delicious, sweet tannins with dried fruit aromas was juicy with just the right amount of earthiness.  Lastly, the Cabernet Sauvignon had 10% Malbec blended and it was meaty, smoky with ripe cherries, cassis, blackberry and licorice.  Outstanding.

Here’s what won me over to Argentine wines and in particular, their Malbec.  I tasted the 1977 Weinart Malbec and it showed me that Malbec may be great when they are young, but aged Malbec is spectacular.  The Weinart 1977 was the first bottling of Malbec for Roberto de la Mota and it showed the amazing aging potential of this varietal.  Silky smooth with root vegetable flavors, it had characteristics of aged Rhone wines.  The tannins were fully-integrated and when I popped a piece of Brie in my mouth before the second sip, I found wine Nirvana.

So thank you Wines of Argentina for showing me the beauty, grace and wonder of Argentine wines.  You are not just a wine fad destined for obscurity; you will prove to all that you are a powerhouse in the New World ready for to take your place among the great regions of wine.

Would the rain or the threat of rain keep people in?

As it turns out, my answer was no.  The rain held off and the Back Bay showed up to help us celebrate our month long promotion of Rioja.  Known as the “little black dress” of wine, Rioja is one of the most food-friendly wines on the market.  Winemakers in the Rioja region of Spain only release their wines to the public when they feel that they are truly ready for consumption, so when you purchase a bottle you can open it with confidence that night.  They also age well, so buy the Gran Reserva to save for a special occasion and know that you can store the wine until you are ready to open it.

Food among some Spanish flair

Because we wanted to feature as many wines as possible we set up two tasting areas.  One right in the front of the store and was manned by Kristen Butke of European Cellars, Eric Solomon Selections.  Kristen poured for the eager crowd two high-end Riojas and two other Spanish wines.  She started everyone off with the 2010 Gessami Gramona (a muscat blend), then a 2006 Izadi Reserva Rioja, 2006 Orben Rioja and 2008 Black Slate Priorat for fun.

Tom helping Kirsten at front table

Muga and Juve

The Riojas

The second tasting area had both Marco Dreary of Winebow Boston and Coleen Noonan from Tapeo Restaurant.  Marco was pouring for the crowd a 2007 Juve Y Camps Gran Reserva Cava, 2009 Muga Bianco, 2009 Sierra Cantabria Tinto, 2007 Sierra Cantabria Crianza and the 2007 Muga Reserva.  Coleen’s adjacent table, for the tapas, was set up with a Spanish flair with flamenco dancer figurines and a shawl to decorate the table full of goodies.  And by goodies, I mean Chorizo y Apricot Skewers, Croquettas de Pollo (chicken croquettes) and Gorditas (prunes Stuffed with goat cheese).  The food went fast as no one could resist the delicious tapas that went perfectly with Marco’s wines.

Howie, Marco, and Coleen

Tapeo's yummy spread

All in all, it was a great night for us all!  Thank you everyone who came to kick off this great month dedicated to all things Rioja, from our staff to our guests to Marco and Kristen for pouring amazing wines.  I especially thank Tapeo Restaurant for spending a couple of hours with us and offering something delicious for Bauer’s faithful to try.

Vibrant Rioja and Laura P…you made it possible for us to host such a great event.  What a wonderful night for everyone! 

Cheers!

Ladies enjoying some Cava

Karen and her friend

Rioja and Tapas

Some of the crowd

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