I never, and I mean never, go to the actual movie theater. So when I finally get the opportunity, I like to go big.

Now, we are all adults here. And (hopefully) some of us can admit that some things are just a little bit more fun when booze is involved, especially if you are reading my blog (come on now).

In some places, beer (and possibly wine) is available for purchase at the movie theater. This is not the case in my town. So it is common practice to smuggle in our own refreshments. And don’t pretend you are all innocent, whether it be candy, soda or booze… I can guarantee that 90% of movie goers have, at one point or another, brought outside food or beverage into a theater.

Oddly enough, my movie theater beverage of choice was wine. One bottle of chilled Marlborough, NZ Sauvignon Blanc and a half a bottle of 2006 Chianti Reserva that had been open 12 hours earlier, and resealed. And to not insult the fine beverages with improper glassware, I brought along two handy dandy GO VINO cups.

Although not a fan of corn and corn products AT ALL, I am oddly obsessed with popcorn. But who are we kidding ourselves, it isn’t about the actual corn. Popcorn is just a vessel for eating butter. Am I right, or am I right? And nothing quite beats the uber greasy, super salty crunch of movie theater popcorn lathered up with extra butter. Since going to the movies is such a rare occasion, I splurged on the largest tub possible.

We got to our seats and I poured my friend and myself a glass of the crisp, highly acidic Sauvignon Blanc. The wine was crisp, clean, and boasted intense notes of grapefruit and grass. As the movie went on, we chowed down hardcore on popcorn, stopping every few minutes to wash it down with some wine. About halfway through the film, the bottle of white was kicked and I poured us both the red. More popcorn, more wine, lots of laughing in between.

On the way to the car, my friend turns to me and says, “Hey, wait! I didn’t get to try any of the red wine.” And I burst out into hysterical laughter. “Yes you did,” I said. “I poured it for you twice.”

“You did?”

“Yes. Scouts honor.”

In the dark of the theater, it was virtually impossible to see what one was drinking. However, the two styles of wine sit on opposite sides of the spectrum: New World white wine fermented in stainless steel tanks boasting intense citrus flavors VS. Old World red wine fermented in oak boasting rich, earthy dark fruit flavors.

The kicker? My friend has worked in the beverage industry for over 13 years. He has a discerning palate, but for some reason he couldn’t taste the difference between white and red wine.

The culprit? BUTTER.

You see kids, foods that are high in lipids coat the tongue with a layer of fat and oils, making it difficult to taste. This phenomenon is also responsible for palate saturation. And unfortunately, the fructose in wine is not a good palate cleanser. In fact, it just adds a layer of sugar on the lipids, further coating the tongue and effecting taste.

Obviously, this is an argument for beer. In regard to food pairings, beer possesses a very key component, which wine almost completely lacks: CARBONATION. Richer, more flavorful foods such as cheese, butter and meats, leave a layer of lipids on the tongue. The carbonation in beer helps to break apart the lipids, cleansing the palate, and preparing the palate for the next bite or next sip of beer.

This brings us to the conclusion that beer would have been a more ideal pairing for the rich, salty butter popcorn. And what style? Ah, great question! In this situation, I would opt for an IPA (most likely a West Coast IPA) with bright citrus, high-alpha hops. You see, hops love salt. I’ve noticed that foods higher in salt (esp soy sauce and miso based dishes) enhance the citrus and pine flavors in hops. IPAs make a perfect match because they pack a lot of flavor, which won’t be muted by the salt and fat in the popcorn. The salt brings out the hops, while the carbonation in the beer helps to break up the lipids, cleansing the palate. Bada bing, Bada boom.

The exception to the wine rule is, of course, sparkling wine. But busting open a bottle of bubbly in the movie theater is a little more noticeable than popping the top off a beer bottle… sooooo, the conclusion is: beer = the ideal movie theater butter popcorn beverage pairing.

CHEERS!

Napa, CA – Wine dinners are plentiful in wine country. Beer dinners, on the other hand, rarely occur. And dinners with both beer and wine on the table are virtually non-existent. But not anymore.

This December 8th at 6pm, Yountville’s Michelin star-awarded restaurant Bistro Jeanty will be presenting the first ever beer vs. wine dinner in Napa Valley, the heart of America’s wine country. This uniquely engaging food & beverage experience will be co-hosted with well-known beer journalist and Cicerone Certified Beer Server, Ashley Routson.

A relatively new trend, the beer vs. wine dinner concept is a unique way to engage educate, and provide guests with an amazing food & beverage experience in a fun, unique and relaxed setting.

The dinner will consist of 4 “beverage-neutral” courses, each paired with generous pourings of both craft beer and artisan wine. Bistro Jeanty’s ,General Manager, Kelly Mitchell-Jacks, will be selecting the wine pairings while Ashley Routson tackles the beer. Guests will be provided with ballots in which to score and vote for the winning beverage pairing for each course.

This will be the first time a beer vs. wine pairing “throw-down” will be executed in Napa. “Napa is a a food and beverage mecca. It is home to some of the most discerning palates in the world, “ Routson says. “If there is any region in this country that can truly appreciate the complexity and the nuances of craft beer, this is it.”

After the recent release of her article “A Craft Beer Epiphany in Wine Country” , which details an extravagant food and beverage experience at the renowned French Laundry, Routson is quite confident that craft beer will be able to stand its ground, even in the toughest crowd.

“I love wine, don’t get me wrong. But in my opinion, the complexities and nuances in beer surpass those in wine, in many respects, and, as a result, beer is slowly but surely challenging wine as the quintessential food pairing beverage,” says Routson.

Routson’s confidence does not intimidate Mitchell-Jack who responds, “I have no doubt that beer will give wine a run for its money, but I will be surprised if it walks away with everyone’s vote.”

Doors open at 6pm. Price per person is $70 and includes tax and gratuity. Tickets are limited to 60 persons and can be purchased online through brownpapertickets.com or in person at Bistro Jeanty.

For those of you that have been living under a rock this week and missed my writing debut on CraftBeer.Com, SHAME ON YOU!

I was recently offered the opportunity to write a piece for the “Craft Beer Muse” section on CraftBeer.com. For some time now, craft beer has been fighting for a rightful spot on the table. After all, beer pairs just as well, if not better in some circumstances, than wine. But times, they are a changing.

In my article “A Craft Beer Epiphany In Wine Country,” I share my unique story about a food and beverage experience at one of the world’s most prestigious and award-winning restaurants, The French Laundry — which is located right in the heart of Napa Valley wine country.

“For a few decades now, craft beer has played second fiddle to wine.

But not anymore.

The introduction and popularity of the gastropub concept has revolutionized the way people experience and perceive craft beer and food. Wine is no longer the only fine beverage that has found its rightful place at the dinner table.”

Make sure to check out the entire article on the CraftBeer.com website!

Cheers!

Friends, prepare yourselves for the most epic party of the year.

On Sunday May 23rd, Mutineer Magazine is hosting its 2nd Annual Red Carpet Tasting Event at Falcon Hollywood in Los Angeles. The guest lists consists of a star-studded roundup of over 350 fine beverage VIPs: including industry celebrities, winemakers, brewers, beverage bloggers, and more.

And have no fear, kids. If you cannot make the actual event, you can follow the debauchery LIVE on the New Brew Thursday UStream. And if that wasn’t cool enough, guess who is co-hosting the Live Show? Yep, that’s right. The Beer Wench. Game on. RSVP for the Ustream HERE.

The Official Twitter hashtage for the Event and the Live Stream is #MutineerLive. Follow all of the updates and buzz surrounding the event on the hagtag stream = #MutineerLive.

The All-Star Mutineer Team on Twitter = @mutineermag + @alankropf + @jdorenbush @beermutineer + @odiedog52 @thebeerwench

Beverage Bloggers who will also be in attendance = @newbrewthursday + @johnholzer + @darthweef + @masterpairings + @thebeerchicks + @beerchicks+ @alexpdavis + @beachbumchris + @estarLA + @HipsterEnology

ABOUT THE EVENT

Mutineer Magazine’s 2nd Annual Red Carpet Tasting Presented by Amarula Cream brings together people, culture, and fine beverage at the renowned Falcon Hollywood for a memorable night of beverage tasting. The event follows up on the success of Mutineer’s first major affair celebrating its national launch last May 2009. A selective sampling of 40+ fine beverage companies from around the world will be sharing the fruits of their labor for attendees to explore. The red carpet event will also raise money and awareness for A Child’s Right, a charitable organization that implements water relief programs for impoverished children in undeveloped countries around the world.

A wide variety of wines, craft beer, spirits, liqueurs, and non-alcoholic libations will be poured as beverage connoisseurs, F&B insiders, journalists, and celebrities experience some of the most sought after beverages that are waiting to be discovered. In addition, the magazine will premiere the “Art of the Mutineer, Volume No. 1” photography exhibition highlighting Mutineer Director of Photography Ian Andreae’s inspiring and stunning photographs that have graced the covers and pages of the publication since its inception.

When:
Sunday, May 23, 2010
7 – 11 PM

Where:
Falcon Hollywood (Map)
7213 Sunset Boulevard
Hollywood, California 90046

Who:
Hosted by Mutineer Editor-in-Chief Alan Kropf and Actor/Comedian Ben Morrison.

The tasting event offers an impressive sampling selection of fine beverages including:
Spirits: Amarula Cream Liqueur, Bluecoat Gin, Combier Rouge Cherry Liqueur, BenRiach Scotch, Briottet Liqueurs, Chinaco Tequila, Don Roberto Tequila served with new cocktail mix “120 Mix”, English Harbour Rum, Kalani Coconut Liqueur, Luxardo Liqueur, Obsello Absinthe, Xtabentun Honey Liqueur

Wine: Brazin Wines, Chatom Vineyards, Continuum Estate, Jordan Winery, King Estate Winery, La Jota Vineyards, Murphy-Goode Winery, Newsome-Harlow Winery, Tanner Vineyards, Twisted Oak Winery, Two Oceans Wines, Wente Vineyards, Zucca Mountain Vineyards

Beer: Artisanal Imports, Ballast Point Brewery, Chimay, Coronado Brewing Co., Deschutes, Fireman’s Brew,Firestone Walker, Karl Strauss Brewing Co., Lost Coast Brewery, San Diego Brewing Co., Sierra Nevada Brewing Co., Stone Brewing Co.

Non-Alcoholic Beverages: Dragon Pearl Tea, Hot Lips Soda, SanTasti, Waiwera Artesian Water

Cheese provided by Barrie Lynn – The Cheese Impresario.

Ustream Broadcast by New Brew Thursday.

Music by Seattle Musician Hunter Lea.

Limited tickets available here.

So where were we?

Ahhh yes. I was about to tell you about my experience at the 2009 Wine Bloggers Conference in the last post … but then I stopped. Because I’m a little tease.

If I could sum up the events on WBC 2009 into one picture …

Joel Vincent, The Wench & Don Quixote

… ahhh yes. That says it all.

Let’s start at the very beginning…

A very good place to start. When you you read you begin with A B C, when you sing you begin with Doh Rae Me. Ahhh what am I doing, this is not the time or place to start singing the infamous Bus #4 Beer Song (yet).

‘FOCUS WENCH, focus. Let us start with DAY ONE of the Wine Bloggers Conference.

The entire first day of the conference took place at the Flamingo Hotel in Santa Rosa, CA.

Flamingo Hotel in Santa Rosa

WBC Day One Itinerary was as follows –

11:00 AM Registration – Flamingo Hotel Lobby
11:00 AM Meet the Sponsors (ahem … drink wine from the sponsors)

12:00 AM Lunch with Sonoma Vintners and Sonoma Winegrape Commission (mmm fried rubber chicken anyone?)

Jeff Stai & Shana Ray

1:30 PM Lunch ends (and the real fun begins!)

Eric Hwang & The Wench

2:00 PM Welcome and Conference Overview (hmmm must have missed this part since I was obviously preoccupied with sticking my tongue out …)

The Wench & Michael Wangbickler

2:30 PM Live Wine Blogging (Rumor has it that our table — NC17 — caused quite a bit of confusion and chaos for the event organizers. Hear no evil, speak no evil, see no evil !!)

1WineDude, Michael Wangbickler & The Wench

The Wench & Pinot Blogger

Shana Ray and I took an intermission from tasting wine to chow down on some cupcakes from Cupcake Winery made with their cabarnet frosting (mmmm good marketing gimic!)

Shana Ray & The Wench

5:45 PM Grand Tasting of Sonoma Wines — This event was held outside on the pool deck. Unfortunately, I ended up getting distracted during the Grand Tasting of Sonoma wines by a impromtu scavenger hunt for the “Andrew Jackson Dollarhide Ranch Medallion.” Naturally, my partner in crime (Oenoblog) and I found it (even if it did force us to miss out on some harcore wine tasting).

Ryan Reichert & The Wench

7:15 PM Dinner at the Flamingo with Sonoma County Tourism & Sonoma Valley Vintners; Keynote Address by Chris Alden of Six Apart. (I got the steak … mmmm beef)

9:00 PM After-hours party hosted by the Russian River Valley Winegrowers (what happens in the after hours — stays after hours. And despite the 50 degree weather outside, I did honor my promise to jump into the pool — which was rapidly followed by a dip in the hot-tub)

Thea The Wine Brat & Wenchie

And that brings us to … drum roll please …

WBC Day Two Itinerary was as follows –

9:00 AM Depart for The Culinary Institute of America in Napa Valley

Collage of CIA Greystone

10:15 AM Welcome followed with Keynote Address by Barry Schuler on “The Future of Blogging and Social Media”

Internet 3.0?

11:15 AM Keynote Address by Jim Gordon on “The Future of Blogging and Wine Writing” (<– This speech I think I missed out on because a few of us delinquent bloggers snuck out the back door, down the stairs, outside, around the building, up the hill … and into the Greystone Restaurant for some kickass Bloody Marys. There is video evidence of such escapades, however, I will refrain from posting it on the blog do to its nausea inducing nature resulting from my inability to hold the camera still.)

12:15 PM Board Conference Buses and Depart for lunches at Napa Wineries (A group of us crazy kids decided to board the infamous Bus #4. Fortunately, what happens on Bus #4 DOES NOT STAY on bus #4.)

The Wench, Rob Bralow, Shana Ray

I was lucky enough to sit next to the founder of the Open Wine Consortium, Joel Vincent. The OpenWine Consortium (OWC) is a global wine industry association, featuring the world’s premier online wine business network, on a mission to improve the world of wine. OWC is also one of the major organizers of the WBC. I would love to say that I picked his brilliant mind for ideas and inspiration but, alas, Joel was afflicted with the pain of listening to me talk … and talk … and talk.

Joel Vincent & Wenchie

After a slight “detour” and passing around a bottle of wine, Bus #4 arrived at Couvaison Estate Winery for lunch.We were served a delicious assortment sandwiches, cold salads & cookies — which mostly came from local purveyors.

Couvaison poured us samples of their Sauvignon Blanc, Chardonnay, Pinot Noir & Cabarnet. My favorite of the entire lot was the Pinot Noir. They were kind enough to gift us all with a bottle — naturally, I chose the Pinot Noir … and naturally, we drank it on the bus.

1:45 PM Napa Green presentation –We were informed all about Cuvaison’s green initiatives and dedication to sustainability and environmentally conscientious practices.

Cuvaison Carneros Vineyard Shot

“At Cuvaison there is a shared concern from the staff about climate change and we feel compelled to do what we can to reduce Cuvaison’s impact on our environment. Going solar and being certified Napa Green creates the most visual and obvious initiatives but they are only a few elements of what we are trying to achieve. We continue to look into the little ways of creating change within our own organization and through grassroots networks with our staff, their family and friends.” – President, Jay Schuppert

Bus #4 Group Shot at Cuvaison

And then it was back to Bus #4, which shipped us off to Staglin Family Vineyard which hosted our …

3:00 PM Vintner Discussion Panels. There were 3 wineries on the panel. Unfortunately, the names escape me. They did not provide any marketing collateral, either. So I am at a loss. Luckily, Don Quixote (the infamous rubber chicken) did take notes on some napkins…

After a very sobering discussion panel and what seemed like an eternity, we finally found ourselves back on BUS #4 in route to …

4:30 PM Grand Tasting of Napa Wines at Quintessa. There was a red carpet at this event and somehow I got a “red carpet interview” with StarkSilverCreek on Wine Tube TV. Check out the full coverage here.

Unfortunately, the folks from Bus #4 arrived slighty later than everyone else — which meant we had less time to absorb the event and taste all the wines. The highlight for me was tasting Garguilo Vineyards Cabarnet. Vintage? Oh riiiiiighhht … about that … don’t remember

6:00 PM Depart for dinner at host wineries from Quintessa

Bus #4 had the absolute pleasure of being hosted by Con Creek Winery in Napa Valley for dinner. Among many of their great wines, I had the honor of drinking the 2005 Anthology — a earthy, bold and juicy Bordeaux style blend. The food was fresh, healthy and tasty.

But the ALL TIME HIGHLIGHT of the entire dinner was the barrel blending experience. Conn Creek’s “AVA Room Barrel Blending Experience” provided us with a rare opportunity to learn about, taste and blend Cabernet from 14 of the distinctive sub-appellations of Napa Valley. They also had barrels of the 4 other Bordeaux varietals with which we were encouraged to experiment.

It was at that moment I became a wine blending mad scientist And now I will never be the same.

8:00 PM Buses depart and  return to Napa Valley Vintners parking and the Flamingo Resort. This is when Bus #4 really let loose. No, really. The boys from Mutineer Magazine whipped out Absinthe … and the rest is history. LUCKILY, I’m one to record history … on video.

So ladies and gentlemen, without further ado … allow me to present the ever infamous Bus #4 Beer Song.

9:00 PM After-hours party hosted by ViniPortugal and the European Wine Bloggers Conference

It was obvious by this point that our little Mr. Don Quixote had had a wee bit much to drink. Yet, we could not resist tasting at least a bit of the wines and ports being poured by our new good friends from CataVino and Quevedo. There must be something in the water in Portugal — cause these kids were damn good looking. (Maybe I need to drink some more Port …)

WBC DAY THREE — Unfortunately, it ended at noon. And I did not take any pictures. BUT, I did learn A LOT about video blogging from THE ONE, THE ONLY … Miss Wine Diver Girl.

Here was the agenda, anyways –

9:00 AM Legalities of Blogging with David Honig - sponsored by Wine Business Monthly
9:00 AM Facebook, Twitter, & Other Social Media for Wine Businesses w/ Janet Fouts – sponsored by Bouchaine Vineyards
9:45 AM Monetization of your Blog with Tim Lemke – sponsored by Wines & Vines
9:45 AMCreating Social Networking for Your Winery with Cheryl Wolhar – sponsored by D.O. Rueda
10:30 AM Beyond Words: How Video Content is Changing the Wine World w/ Bob Asher, Lisa M. deBruin, Hardy Wallace, and John McWeeny – sponsored by the Winegrowers of Dry Creek Valley
10:30 AM Search Engine Optimization, Traffic Building, and Blogs with Doug Cook – sponsored by Mutineer Magazine
11:20 AM Discussion about 2010 Conference with the Washington Wine Commission
12  noon Conference Ends

Well, I hope you all had fun reading my interpretation  and experience of the Wine Bloggers Conference!!!

CHEERS!

This weekend I traveled out to the heart of California’s wine country to attend The Wine Bloggers Conference.

Sounds weird, right — since “technically“, I’m not a wine blogger (details, details).

Last year, I missed the first ever Wine Bloggers Conference. This turned out to be extremely tragic and I vowed never again to miss such an event.

Although I am not a wine blogger, a significant portion of my “professional” experience has been wine-related. Wine is one of my greatest passions as well as subject in which I have devoted a SIGNIFICANT amount of time to studying.

I love wine AND I am a total wine geek. (OKAY THERE, I said it. I’m out of the “wino closet”)

I have a pretty decent collection of wine books and for some time now I have been studying for sommelier and CSW certification. BUT, although I love me some geeky textbooks — when it comes to wine reviews, I trust wine bloggers more than wine writers from traditional media platforms.

The wine blogging community is a commnity of wine evagelists, wine geeks, wine enthusiasts and winemakers.

Some blogs are more relevant and interesting than others. Some blogs I follow purely for educational purposes. Some I follow purely for entertainment purposes. And some I follow for both educational and entertainment purposes.

My love for food, beer, wine and social media has given me a community of friends like none other I have ever known.

Shana Ray, The Wench, Wannabe Wino & Wine Brat (SF)

So naturally, when I heard that a signifcantly large percentage of my Twitter friends were going to attend a conference centered around social media, food & wine — I could not resist attending the event.

Yeah yeah, it was the “Wine” Bloggers Conference … and I write about beer.

Blah blah. All I heard was “BIG PARTY out in California — where the wine flows like water.”

And except for one minor incident (which has been noted and need not be named), the wine did flow … and flow … and flow … and flow …

The Wench, Rob Bralow, Shana Ray

No, seriously. We are talking breakfast, lunch and dinner — heck, even on the bus.

But aside from all the drinking, all the food, all the great people, great laughs and great memories — the 2009 Wine Bloggers Conference was, in fact, a very serious event.

Shana Ray (@sharayray) & The Wench

Okay, maybe not THAT serious But, it was extremely educational, informative and valuable — REALLY.

Personally, I tasted over 200 wines. I’m sure that many of the hardcore wine bloggers (aka people who actually spit) tasted nearly twice as many. In addition to drinking and eating our way through wine country — we went on vineyard walks, winery tours and attended several wine & web themed seminars and keynotes.

The overall experience was entirely too extensive to capture in merely one post. I was impressed by several wine bloggers, winemakers, wineries, wine something-or-others … and well WINES themselves. Lots of hits, lots of misses — but nonetheless, lots of laughs, lots of memories & lots of fun.

Lots of fun.

Ward (Dr. Xeno) & The Wench

But, ahhhh screw it. As much as I would love to illustrate my experience through the use of witty metaphors and uber creative writing, I would rather just flaunt it through the use of a select series of photos … and one oh so memorable video (which I will make you anxiously wait to see until the end …)

I arrived in California one day before the start of WBC. Instead of twiddling my thumbs or mindlessly walking throughout the city of San Fransisco, I lived “dangerously” and hitch-hiked a ride to Murphys. And by hitch-hiked, I mean I was picked up from the SFO airport by a good friend from Twitter — Russ Beebe, the infamous Wine Hiker.

The Winehiker & The Wench

Russ kidnapped me and forced me to eat a picnic of prosciutto, cheese, fresh peaches & fresh sourdough bread on the way to visit Twisted Oak Winery. The experience was utterly unbearable …

The Wench & El Jefe

My visit to Twisted Oak was rather inspiring — and may deserve its own post (re: beer epiphanies). I met some AMAZING people (my long lost soul-mates from Twitter), toured the Twisted Oak Winery, visited several tasting rooms in downtown Murphys, tasted many great wines (especially from Twisted Oak and Newsom-Harlow), drank some “epiphany” beers, enjoyed a nice swim in Murphys Creek, chowed down on some ridiculous good BBQ (mmm steak …) and played master winemaker in a blending competition.

Bur for me, the real “epiphany moment” came after I woke up from a remarkable nights sleep in the great outdoors underneath the infamous Twisted Oak tree …

The Twisted Oak Tree

Russ (Winehiker) was kind enough to provide me a modest & ultra satisfying breakfast … served straight off the trailer of his truck.

An amazing nights sleep under the stars — in combination with great company, a tasty breakfast and a beautiful crack-of-dawn view of Twisted Oak Winery — equated to absolute bliss.

After what seemed like the perfect wine country experience in Murphys, we all headed on up to the Flamingo Hotel in Santa Rosa for Day One of the WBC.

BUT …. this post is already entirely WAY too long. Which means, I am forced to reveal the photographic evidence (with some video footage) of the WBC in a series of consequetive posts.

Have no fear, kids. I will provide you with one little (but ultra compelling) sneak pea k …

CHEERS!

]]> http://drinkwiththewench.com/2009/07/infiltrating-the-wine-bloggers-conference/feed/ 5 http://drinkwiththewench.com/2009/06/pinot-gris-pilsner/ http://drinkwiththewench.com/2009/06/pinot-gris-pilsner/#comments Sat, 27 Jun 2009 20:12:43 +0000 The Beer Wench http://drinkwiththewench.com/?p=1253

Light, crisp, refreshing and easy to drink — both the Pinot Gris wine varietal and the Pilsner style of beer are perfect beverages for warding off the sweltering heat of summer.

This linear pairing is unique in that both beverages are almost identical in color. Both are very light & clear, ranging from pale to golden yellow in color. In addition to similarities in color, both beverages are also light-bodied with relatively low alcohol content. They are both known for having herby, crisp, lightly acidic — and sometimes slightly sweet — flavor and aroma characteristics.

As a result of universal “drinkability” and world-wide popularity, both of these beverages tend to be mass-produced (think boxed/jug wine and corporate/adjunct beer). Despite the unfortunate “bastardization” of these styles by the bigger corporate beverage producers of the world — both the Pinot Gris varietal and the Pilsner style can be artisanally crafted into rather complex and dynamic beverages.

These two styles are easy to drink by themselves, but also pair very well with food. Since both are very light in texture, body and mouthfeel – they typically pair well with lighter fare such as fresh seafood, cheese, chicken, shellfish and citrus. In addition, both beverages are a “slam dunk” for MUSSELS and compliment spicy food extremely well.

And as per usual, I am going to go a little deeper into each …

THE VARIETAL: Pinot Gris

This whole time I’ve been referring to this grape varietal as Pinot Gris — however, it is more commonly known as “Pinot Grigio.” Poh-TATE-To … Poh-TAUGHT-To, my friends.

The Pinot Gris grape is a “white” clone of the Pinot Noir (researchers at the University of California-Davis have determined that Pinot Gris has a remarkably similar DNA profile to Pinot Noir). The most signifcant difference between the two is color — most likely the result of a genetic mutation that occurred centuries ago. Pinot Gris grapes are typically bluish-grey to light pinkish-brown in color and produce very light-colored wines that range from pale to golden yellow.

The name “Pinot Gris” is French and its roots are assumed to originate in Burgundy, France. “Pinot” translates to “pinecone” — this aspect of the name seems logical since the grapes grow in small pinecone-shaped clusters. “Gris” translates to “gray” — which also makes sense because the grapes are often bluish-gray in color.

This varietal grows best in cool climates and matures relatively early with high sugar levels. As with every other varietal, wines made from the Pinot Gris vary greatly and are extremely dependent on both region of production and wine making style. Most Pinot Gris is meant to be consumed early, however some can age quite nicely.

Wines made from the Pinot Gris varietal pair exceptionally well with cheese (especially goat, sheep’s milk & smoked), chicken (especially fried, grilled & roasted), clams, fish (especially white), ham, MUSSELS, pasta (seafood pasta!!!), pork, proscuitto, salad, salmon, scallops, seafood dishes, shellfish and vegetables.

THE STYLE: Pilsner

The Pilsner style was originally developed in the city of Pilsen (hence the name) in what was formerly known as Bohemia — a German-speaking province in the old Austrian Empire.  Today, Bohemia comprises most of the Czech Republic.

Until the mid-1840s, most Bohemian beers were top-fermented (ales). They were typically dark, cloudy & less than satisfactory. In 1839, the citizens of Pilsen decided to found and build a brewery of their own, which they called Bürger Brauerei (Citizens’ Brewery). The citizens decided to brew beer according to the Bavarian style of brewing — which required bottom-fermentation.

In addition to adapting the Bavarian style of brewing, Bürger Brauerei decided to use newly available paler malts. The Bavarian method of lagering using the new paler malts in combination with Pilsen’s remarkably soft water and Saaz noble hops resulted in a clear, golden beer that has been ridiculously popular since its onset.

A modern Pilsner has a very light, clear color that ranges from pale to golden yellow.  They posses a distinct “Saaz” hop aroma and flavor. Czech Pilsners tend to be lighter in flavor while the German style can be more bitter or even “earthy” in flavor. Pilsners pair remarkably well with cheese, chicken, fish (especially fried), hamburgers, MUSSELS, pizza, pork, sausage, shellfish & spicy dishes.

So there you have it. Another pairing in the adventure through No Man’s Land – Pinot Gris & Pilsner. Both are very light in color, body and texture — possessing unique and characteristic flavors and aromas. These beverages are best when served ice cold, both are super refreshing and both compliment the same foods.

Cheers!

Thus far, the response to Project NO MAN’S LAND has been extremely positive.

Which means, we have a green light to continue forward.

There is no real method in my madness when it comes to the order in which I am presenting my linear pairings. Ultimately, it all depends on my mood and what varietal and style I feel most inclined to write about at that particular moment.

My recent preoccupation with Asian and Thai foods has put me on a mission to find their perfect beverage counterparts. Gewürztraminer is often hailed as one of the few wines suitable for drinking with Asian cuisine. After some brainstorming, research and help from a friend — I decided that the Belgian Witbier was a sufficient linear pairing for the Gewürztraminer.

And this is why …

THE VARIETAL: Gewürztraminer

The name Gewürztraminer originated in Alsace, France and literally translates to “Perfumed Traminer.” The varietal belongs to the “Traminer” family, which is often referred to as a family of clones. This is where half of its name comes from. The other half of its name – “GEWURTZ” – refers to its aromatic & spicy nature.

The history of the Gewürztraminer is complicated and rather confusing (if I do say so myself). Although its name is German, its roots are Italian. It is a mutation and distant relative of the ancient Traminer varietal, a green-skinned grape that originated in the northeastern region of Alto Adige, Italy.

At some point, the Traminer varietal mutated into dark pinkish-brown, spotted berries. It most likely under went a musqué (‘muscat-like’) mutation, which ultimately led to the extra-aromatic Gewürztraminer varietal. Like the Pinot Noir grape, the Gewürztraminer is a very fussy and obnoxious varietal. In order to produce great wine, it demands a very particular soil and climate.

Depending on the fruit ripeness, the dark pink color of the Gewürztraminer grape produces wines that are light to dark golden-yellow in color with a slightly copper tone. For a white wine, Gewürztraminer is as full-bodied as they come (but not necessarily as full-bodied as most reds). It is infamous for its strong, heady and perfumed aroma and its exotic lychee-nut flavor.

In Europe the grape is grown in Italy, France, Austria, Bulgaria, Croatia, Hungary, Luxembourg, Moravia in the Czech Republic and Slovakia. In the New World, the grape is perhaps most successful in New Zealand and in the far south of Chile but is also produced in several regions throughout the United States.

The best wines produced from this varietal are, by far, from the Alsace region of France. “Classic renditions of this grape have the aroma of banana when young and only develop a real pungency of spice in bottle, eventually achieving a rich gingerbread character when mature.” -Sotheby’s Wine Encyclopedia.

Because of its overly potent and spicy nature, the Gewürztraminer varietal is one of the only wines commonly paired with Asian food (especially spicy). It is also an excellent match for cheese (both soft and strong/aged), Chinese food, cinnamon, curry, duck, fruit (definitely tropical), ginger, ham, Indian food, sausage, smoked food, spicy food & Thai food.

Enough about the wine … let’s talk about the beer now, eh?

THE STYLE: Witbier

Witbier, called “Biere Blanche” in French, is the Flemish word for wheat beer. It was once the dominant style in the area east of Brussels. Specifically, it originated in the village of Hoegarten in the city of Louvain.

As a result of its relatively high protein content, this style of beer is typically extremely hazy. Although the name suggests that the beer is made solely from wheat, it is actually produced with at least 50% malted barley. As with most styles of beer, the Witbier recipe varies with brewer preference. Traditional recipes use around 54% malted barley, 41% unmalted wheat and 5% unmalted oats.

The Witbier style is always spiced, typically with coriander and the peels of both sweet and bitter oranges. Brewers frequently use at least one additional “secret spice” — known only to the brewer and the brewer’s “herb merchant”.  The element of spice in Witbiers is the main factor that differentiates it from most other styles of wheat beers as well as one of the primary reasons why I think that the Witbier style of beer makes an ideal linear pairing for the Gewürztraminer varietal of wine.

Witbiers are traditionally produced with two entirely different types of orange — sweet & bitter. The sweet orange, available as dried peelings, is no different from the standard grocery store orange. The bitter, or Curacao orange, is very accessible  in Europe — yet difficult to find in North America.

In addition to being “spicy”, Witbiers tend to be slightly sour due to the presence of lactic acid. They are very VERY lightly hopped (usually less than 20 IBUs – International Bittering Units). Other typical, yet less noted, descriptors include banana and clove (the typical aromas yielded by Belgian yeast).

The Belgian Witbier is very similar to the Gewürztraminer in that it also pairs exceptionally well with Asian food as well as Indian food, Thai food, curry, pork and many cheeses. Both are notorious for being “spicy” beverages and both are commonly paired with spicy dishes. In addition to sharing “spicy” qualities, both are similar in body, texture and mouthfeel (and at times, even color).

As with the previous pairing, I would love to hear feedback on this post. Hit … or miss?

Cheers!

The marks my first “official” post in Project No Man’s Land. The project will consist of a series of posts illustrating linear pairings between wine varietals and beer styles. Naturally, this project is entirely subjective and has absolutely no scientific foundation. Nonetheless, I have a lot of confidence in its purpose and I am tremendously excited about starting this venture – regardless of the results.

Perhaps after this project I will no longer be known as The Beer Wench, but as The Beer & Wine Yenta … (matchmaker matchmaker, make me a match … find me a find … catch me a catch). But I digress, let us move on to the first pairing.

SAUVIGNON BLANC & INDIA PALE ALE

Now there is some method in my madness in picking this as the first pairing. First off, the Sauvignon Blanc varietal is nostalgic for me. When I was 16 years old, I went to France. (Quand j’avais seize anees, je suis allee au France.) My first winery tour and wine tasting experience was in the Loire Valley, France. And consequently, my first “real” sip of wine was a Sauvignon Blanc.

And this brings me to the India Pale Ale. Anyone who has ever interacted with me at some point, whether it be in real life or through the internet, knows that The Wench is an ale girl. Whereas I do experiment from time to time with different styles of lager, I prefer to stay where I am familiar -  in the land of ales. It is only natural for me to begin my project with an ale . But not just any ale, folks. We are skipping the foreplay and diving right into the “king of hops” – the IPA. And you will see why, soon enough.

Now let’s get to the nitty gritty.

THE VARIETAL: Sauvignon Blanc

First, let us try to pronounce it: SOH-vihn-yohn BLAHN … SOH-vee-nyawn BLAHNGK. Good job.

The Sauvignon Blanc varietal first originated in the Bordeaux region of France, but it is now grown in just about every major wine making region in the world. Wines made from 100% Sauvignon Blanc are typically fermented in stainless steel and almost never touch oak. Because of this factor, it was one of the first fine wines to be bottled with a screwcap in commercial quantities.

Although its aroma and flavor profiles change with region and climate, the Sauvignon Blanc varietal is most commonly described as being dry, crisp, herbacious and acidic. Most Sauvignon Blancs are categorized as being either “herbaceous” (grassy) or “tropical” (citrusy). Other flavor and aroma descriptors include green & red peppers, flint, asparagus, gooseberry and even cat piss. These wines are typically light to medium in body, with moderate alcohol content.

Since it does not particularly benefit from aging, wine made from Sauvignon Blanc is usually consumed young. As with most things in life, though, there are “exceptions to the rule”. Oak-aged Sauvignon Blancs from the Pessac-Leognan and Graves regions in Bordeaux can be aged up to fifteen years.

Sauvignon Blancs pair very well with fresh seafood/shellfish/white fish/salmon (esp poached or lightly grilled), sushi, chevre (goat cheese), tart & herbacious cheeses, chicken (fried/roasted/sauteed), pork, curry, Thai food, Tex-mex food, salsa and vegetables (especially green and grilled).

THE STYLE: India Pale Ale

The origin of the IPA is greatly debated. But I am a story-teller by nature and, regardless of what the truth may be, the “creation myth” of the IPA is one of my favorite tales to tell.

Once upon a time, the crazy Brits decided that colonizing the country of India was an awesome idea. However, this was before planes, trains & automobiles. The fastest and most efficient way to get from England to India was to sail around the continent of Africa.

Obviously, this was not a short trip. Africa is a pretty damn big continent. Many consumable goods (including beer) could not survive the long voyage. In order to prevent the beer from spoiling during the trip, the traditional Pale Ale recipe needed to be tweaked. Beer already naturally contains 2 different preservation agents – hops & alcohol. Increase these elements and you get a recipe for success.

As legend goes, Hogdson was the most popular brewer during this time and has been credited as the creator of the original IPA. In order to ensure his ale weathered the journey to India, Hogdson made three crucial changes in his brewing methods. Hogdson increased the hopping rate, exaggerated the level of alcohol and used an abundant dry hopping process.

So I know what you are thinking – great story Wenchie, but what the heck does this have to do with the Sauvignon Blanc. And the answer is … absolutely nothing. I don’t even know if the story is accurate.  I just like to tell stories.

Time to get down to business. In my opinion, Sauvignon Blanc’s beer equivalent is the IPA. Why? Both are medium-bodied, dry, crisp, herbacious and acidic. As with Sauvignon Blanc, the IPA style changes based on where it is produced. English IPAs are like Old World Sauvignon Blancs – softer and more balanced. American IPAs are like New Zealand Sauvignon Blancs – sharp and grassy with heavy notes of citrus.

Just as the Sauvignon Blanc varietal has exceptions, so does the IPA. There are a few interpretations of the IPA style with a higher malt content, which makes them similar to the oaked versions of the Sauvignon Blanc (I hope this makes sense). BUT – for the most part, the Sauvignon Blanc varietal and the India Pale Ale style are BOTH primarily known for dominant grass and citrus characteristics.

In addition to possesing very similar aroma and flavor profiles, India Pale Ales and Sauvignon Blancs pair well with many of the same foods. These include cheese, chicken, pork, salmon, seafood, curry, Thai food, Tex-Mex food, and salsa.

Since they can be sharp and astringent on the palate, both of these beverages tend be an “aquired taste”. I have an affinity for acidity, astringency and bitterness. As a result, the Sauvy B varietal and the IPA style happen to be two of my favorite beverages to drink. In my eyes, they possess similar qualities which make them almost interchangeable. I could easily drink an IPA under the same conditions as I would a Sauvignon Blanc. Hence my choice to make them a linear pairing.

And what do you think?

Is this a hit or miss?

It is official. I have decided to journey into territory that only a few have entered — and even fewer have survived.

I am trespassing into NO MAN’S LAND. And instead of wearing camouflage and hiding in the bushes, I will be parading myself in bright neon colors and flashy sequins.

Now. I know you must have some questions for me like … 1. Where is no man’s land 2. Why am I going there & 3. Why I am drawing so much attention to myself for doing so (the bright colors and flashy sequins thing)?

Depending on how long you have been following my blog and whether or not you know me as a person (in real life or on Twitter), you might be aware that in addition to being a beer connoisseur — I am also a wine geek. In fact, I am a professional of both. (Essentially, I am a slave of the restaurant industry — and my source of income greatly depends on my ability to sell wine, beer & food. Luckily, I am ridiculously passionate and very well educated about these topics.)

The truth is, my love for beer stemmed from my love for wine. And my love for wine stemmed from my love for food. Naturally, most people love food. Food is one of the most important things in life. Without food, life would cease to exist. Some people eat to sustain themselves and find virtually no passion in food. I pity these people. Food not only provides my body with the nourishment it needs, it feeds my mind, body and soul.

I have been a nerd since birth. And I have always been driven to self-educate. My parents can attest to this fact. It has always been my personal goal to become an “expert” in anything and everything that interests me. True, this goal can be very daunting. Nonetheless, I suffer from what I call “Peter Pan” syndrome and truly believe that I can do anything I put my mind to (I can fly! I can fly! I can fly!) …

After I graduated college, I became lost and confused. I didn’t know where I wanted to go or what I wanted to do with my life. I loved studying psychologoy and criminology, but I had no desire to go into professions in either field. Like most college graduates, I went through a BIG period of “soul-searching” and experimentation.

I also started cooking.

But not the type of cooking I had been doing since I was a kid … I started really cooking. And that’s when I started studying wine. I decided rather quickly that I wanted to receive Sommelier certification and the first book I picked up was “Sotheby’s Wine Encyclopedia.” My new found passion for food & wine led to a series of jobs in both wine retail and the restaurant industry.

The biggest break through for me was becoming a “Managing Partner” at a restaurant called The Northstar Cafe in Columbus, OH.

Although I had no prior restaurant management experience, the owners of the restaurant saw something in me that made them overlook this factor and take the gamble and hire me. I am forever indebted to them for this. (One of the owners, Kevin Malhame, is featured in the picture below).

After I completed management training (which included working every single position in the restaurant – from dishwasher to line cook to front of the house), I was given responsibility and control over all things beverage. This included beer – and not just any beer. The Northstar Cafe only sells craft beer. I knew very little about craft beer when I start, but like a good student I did my homework. And the rest is history. Well, sort of.

I won’t go any further into the choices that I’ve made since then that have brought me to where I am today (we will save that for my book, eh?). The point of this blog is to illustrate my love and passion for as well as my knowledge and experience with both beer and wine. This way my audience will better understand what I am about to do with both.

Which brings us back to NO MAN’S LAND.

My newest project is absolutely brilliant (in my opinion). The idea was inspired by a request I received from a friend in the wine industry to write an article for his blog recommending beers to wine drinkers. This got my thinking about the linear relationship between wine and beer. There are several commonalities between beer and wine — they are both described in terms of aroma, mouth-feel, body, taste, finish, etc.

Whereas wine is most commonly classified by varietal (in the U.S.), beer is categorized by style. There are many similar parallels between both classification systems. The characteristics of a single varietal of grape can changed based upon the region and area in the world in which it is grown. Similarly, there are multiple interpretations of each style of beer depending on where its produced and the ingredients being used.

My goal is to use my knowledge and experience to connect these two types of alcoholic beverages. I want to create linear pairings between styles of beer and varietals of wine. (This is either pure brilliance or pure madness). Yes, I know that I am trekking into dangerous territory by taking on such a challenge. However, I have reached a stage in my studies that has alluded me into thinking that this goal is in fact achievable and that I am in fact the man (the wench) for the job.

There will be haters, naturally. But this does not scare me.

And so … project enter NO MAN’S LAND begins. There is no turning back now!

Cheers!!!