Top Ten Patio Wines for 2011

10. 2008 Foris Gewurztraminer (dry, Alscace style) If you've never had a dry Gewurztraminer, it is time!  This Alsatian-style Oregon beauty is a great foray into the world of dry varietals that are traditionally sweet (like Riesling and Gewurztraminer).

9.  Bouchard Aine & Fils Pinot Noir (serve slightly chilled)  The only red to make my list, this is a lean, Eurpean-style Pinot made to drink a little cooler than room temperature.  It is also extremely food-friendly with most things off the grill.

8. 2010 Andeluna Torrentes (Argentina) This is crisp, refreshing, and everything a patio wine should be.  YUM.

7. Vivanco Rose (Spain, very dry) Dry roses are amazing in the summer.  Give pink wine a chance! This tempranillo/garnacha blend is fresh and fruity on the palette, but not sweet at all.

6. 2010 Frisk Sparkling Riesling (off-dry) Slightly sparkling, this riesling has nice acidity and great balance.  It is off-dry, meaning it has some residual sugar that results in a hint of sweetness on the palette.

5. 2009 Colosi Bianco (Italy)  This Sicilian blend is herbaceous and grassy. Yum!

4. Chateau des Karantes Dry Rose (France) Grenache, Mouvedre, and Syrah make this wine a traditional French delight.  It will be featured on the Fanning-Bowman patio all summer long.

3. Allen Scott Sauvignon Blanc (New Zealand) This new world wine is my favorite example of a grassy, citrusy Marlborough Sauvignon Blanc.  Great with spicy food, it cleanses even the stickiest summer palette.

2. Husch Chenin Blanc (Anderson Valley, CA) Husch Winery is nestled in beautiful, lush Anderson Valley.  They make a variety of amazing wines, but this one is our favorite for summer.  It is off-dry, soft, and round, pairing beautifully with summer fish, chicken, and lighter pork dishes.

1. Carbo Cava (Spain) Let's end the list with a pop.  This is a beautiful cava that does everything well.  From standing alone to mixing with St. Germain, Pama, or any juice, you just can't go wrong. 

Thanks to Brad Sullivan from Carroll Wine & Spirits for some of his recommendations (always great!).  All of these wines are under $15, so they are great for everyday BBQs, pop-in guests, or any ordinary night of the week.  Summer is a time to celebrate all of our good fortunes and blessings on patios everywhere.  Cheers!

San Diego

Faced with one precious night in San Diego, I had to try to get the most of of my little sliver of time. Asking the locals is the best way to get to the truly must-dos. Should I go to Coronado Island to see te beautiful beaches? Visit the Maritime Museum? After cmuch cnsultation of hotel personnel, I decided that since I had such a limited amount of time, I would stay on foot and see Little Italy, the Gaslamp Quarter, and go down to the waterfront.

The Glass Door inside Hotel Porto Vista

I started at my hotel's lounge--The Glass Door in Hotel Porto Vista--for my complimentary cocktail (a check-in perk). I ordered something called the Chameleon: Absolut Pears, Gingerale, soda, and a pineapple garnish. It was delicious but it needed an acidic component, and two lemon wedges did the trick. I also ordered the artichoke dip, which was the pleasant surprise of the evening: hot, gooey, full of Parmesan and crunchy water chestnuts and served with a lovely olive oil toasted baguette and fresh parsley. It was filling enough to give me a few hours to explore before I needed to refuel... Haha.


I proceeded to meander through the city starting in Little Italy (cute! Urban Broad Ripple vibe). I made my way to the waterfront with all of its military and historic tall ships. Dozens of bike-taxis insisted on giving me rides, which I politely declined (a little less politely after the twelfth solicitation). I then headed to the infamous Gaslamp Quarter, an upscale historic district full of things to do. Allured by their Happy Hour menu (and with only 30 more minutes left of HH --it lasts until 7pm on the West Coast), I ducked into Currant Brasserie and found a seat at the bar.

The Wedge at Currant

Currant, located inside the Hotel Sofia, is exactly the type of restaurant I fantasize about owning one day (though my more sensible half wants nothing to do with the trials of restaurant life again). The menu, the atmosphere, the food, the wine list, and the cocktails are all the perfect combination of French elegance and modern, relaxed Americanism.


I order from the HH menu: Stone IPA, a wedge salad and the onion soup gratinee. The bartender (Karl K) is from Detroit and provides wonderful service, indulging all my questions about San Diego, the hotel, and Currant. He tells me their soup is his favorite, and it does not disappoint. When I ask him what liquer they use in the broth (I guess cognac), he tells me Grand Marnier. It adds this wonderful light air of subtle sweetenss to a beef broth that is usually too salty and heavy. The wedge (not usually something I order) is stunning. It has crispy, chewy bacon lardons, crunchy sliced radish, huge chunks of veiny pungent bleu and a port reduction that adds an acidic sweetness and makes the whole thing work.

The bar at Currant

At this point my desire to find another location for a drink and/or dessert has completely fizzled. I spy something on the cocktail list that I simply cannot resist: champagne with Veev acai liquor and St. Germain. Just as I think this cocktail was made just for me, I spot four or five of my favorite small-batch wines on the list. This is getting ridiculous--I have to leave before I get into trouble. I am working tomorrow morning and then taking the red-eye; this is no time for shenanigans. I thank Karl K profusely and make my way back to the hotel, where I watch the sunset from the roof and then retire to my room. San Diego has given me a one-night wonder to remember, and I look forward to coming back again soon, maybe for 48 hours next time.


Currant gets 4.5/5. It was quasi-casual magic, and I was sad tat it had to end. maybe they will take my suggestion to open one in Indianappolis sometime in the foreseeable future. Until then, I just have a great excuse t get back to the left coast. Cheers!

Independence Day (drinking)

The Fourth of July is a time to celebrate how insanely lucky we are to be Americans. Whatever your particular political persuasion, I hope we can all agree that the United States of America affords us opportunities and freedoms no other nation can boast.  This, my friends, is reason to celebrate.


We celebrate by going out to my brother- and sister-in-law's house out in Crawfordsville, Indiana. It is the most fun we have all year as a family. There is swimming, corn hole, a bonfire, a firework-powered car race (for the kids, only extremely sightly dangerous), and food.  Lots of food.  Usually burnt hotdogs (my brother-in-law is notorious for losing track of the grilling duties between beers), as well as everyone's best pitch-in offering. I usually bring a hummus, cheese and veggie plate to be original (haha). This year, however, I am going to wow them.


How, you ask? With sangria! Mind-blowing, nectar of the Gods sangria that every woman (and man if they are honest) at the party will appreciate  and thank me for (shortly before they beg me for the recipe). Inspired by my recent SoCal sojourn, here is the recipe for said worship-worthy concoction: 

RED SANGRIA
1 bottle of good red zinfandel
2 oz Pama
2 oz Triple Sec
16 oz cranberry-pomegranate (or similar) juice
2 oranges, sliced and squeezed
1 small package of frozen blueberries (they serve as the ice)


WHITE SANGRIA
1 bottle of Pinot Grigio (or other dry white wine)
2 oz Absolut Peach-double up on the Malibu if you don't have it
2 oz Malibu Mango
2 oz Triple Sec
16 oz white cranberry-peach (sub apple if necessary)
2 oranges, sliced and squeezed and squeezed
1 lemon, sliced and squeezed
1 small package of sliced frozen peaches or pineapple

All you have to do is stir!  It is better if it has few hours for the flavors to marry, but if you have to assemble it on the spot, no big deal.  If you mix it up before-hand just serve it over ice.  (As confident as I am in this recipe, I am bringing a Caprese Salad as a back-up in case my relatives don't get on the Sangria bandwagon.  Stay tuned!)


God bless our friends, family, and those who serve and protect our freedom.  Happy Independence Day.  Cheers!