1. Tell me about the holiday season in Barcelona from a wine and food perspective.

In Barcelona, we spend two days celebrating Christmas, the 25th and 26th. On Christmas Day, it’s a tradition to eat Escudella (a chicken soup broth) and Carn d’Olla (which uses all the meat and vegetables from the broth). Then we celebrate Sant Esteve on the 26^th. And with all the leftovers from the 25th, we make canelones (stuffed cannelloni pasta.)

In our family, we’re cava lovers, so we just drink cava all throughout the holiday season. Normally, Reserva Cava, which has fruity aromas, nutty complexity, and elegant bubbles. For New Year’s Eve, there are two trains of thought. There are families who celebrate at home and buy the best ingredients and wines, a lot of seafood, caviar, foie gras…. and good wines like Champagne, Albariños, Riojas, Riberas, normally name brands. And then there are families who want to go out and celebrate in restaurants with their family and friends.

2.  How do you plan to bring those food and wine pairings together in Washington, DC for the holiday season?

When I think about wine pairings, what make the most sense for me are the geographical vs traditional pairings. When a certain dish is typical from an area, I can’t help but drink wine from that same area. Some easy pairings are: Galician seafood, drink it with a Albariño, in Catalina, normally goes with cava, and in the South, Manzanilla. That’s the way to create a successful pairing.

3. For those entertaining at home, what are some wine suggestions that are easy to find in Washington, DC?

In Spain, there’s a growing list of bodegas getting brand names like Lopez Heredia, Álvaro Palacios, and Lustau, not to mention well-known grapes like Tempranillo, Garnacha, Albariños, Ruedas, and those D.O. like Rioja and Ribera del Duero which are pretty strong also in the market. Old-world wines are the easiest, like France (Bourdeaux, Burgundy), Italy (Barolo, Barbaresco, Chianti), and Germany Rieslings. In terms of New World wine, those from the USA, I like those from California and Oregon, Argentina (Malbec), Chilenean, New Zealand, and Australia. As for me, I am a big supporter of small growers and producers of Cava, so I try to buy those whenever I am entertaining so that I can introduce friends and family to these wines.

4. What is your favorite holiday tradition in Barcelona?

We love all the Canelones from San Esteve, cannolis filled with a mix of foie gras and minced meat of beef, chicken, and pork. Another tradition is Three King Day on January 6^th. It’s really special, and not only about the food and wine, because it’s one of the only days of the year when the entire family can get together. For Three Kings Day, we eat aperitivos, plenty of seafood, jamon iberico…and, of course, drink cava.

5. Do you make special selections when it comes to the holiday wine list?

I do! This year, I got crazy with plenty of wines from Galicia and Albariños with a little bit of age. And Mencias from Ribeira Sacra. We bought a few cases of this batch called Envinate and also the 2013 vintage in Montsant and Priorat.

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José Ignacio

Where to Stay: Punta del Este is one of South America’s most famous beaches. Brazilians and Argentines flock to Punte del Este for glorious, upscale beachside relaxation, glamour, and fun. We decided to stay in a smaller town adjacent to Punta del Este, José Ignacio, Uruguay which is quieter and cozier.

Playa Vik José Ignacio: The hotel we chose was the absolutely stunning Playa Vik hotel, owned by the well-known Vik family, who owns three hotels in the José Ignacio area, Playa Vik, Bahia Vik, and Estancia Vik. Playa Vik is located on the beach and offers absolutely stunning ocean views. Bahia Vik is also beachside, but try Estancia Vik, situated in the countryside, for something a little more rustic. To get to Playa Vik from Montevideo, you can hire a driver or take a local bus from the Tres Cruces bus station in Montevideo, which will drop you off at a small bus stop in José Ignacio. The bus stop is within walking distance of both Playa Vik and Bahia Vik.

What to Do:

Pool: At least one day must be devoted to lounging by Playa Vik’s epic infinity pool. Overlooking the Atlantic Ocean, it is the ultimate location for tranquility and luxury. Enjoy poolside cocktails and snacks while you relax and take in the views.

Beach: A stroll by the water and swimming in the ocean is an absolute must!

Spa: Although Playa Vik doesn’t have a spa, Bahia Vik is just steps away and has a full spa with great massages, a tranquility area, and yoga classes.

Wine Tasting: Playa Vik offers a curated wine tasting experience through The Wine Experience, where you can sample Uruguayan wines as well as wines from the Vik family wineries in Chile. A hearty platter of cheeses and bread are included, and the tasting takes place on a patio where you can marvel at the legendary local sunset.

Where to Eat:

Parador La Huella: This restaurant, which has a spot on Pellegrino’s illustrious Latin America 50 best list, is the quintessential beach restaurant I have ever been to. Grab an outdoor table, dig your toes into the sand, and kick off your meal with a craft cocktail. From there, indulge in dishes featuring local goods like a brie, hazelnut, and honey appetizer, delicate ravioli, housemade bread and dips, and fresh gazpacho. La Huella is within walking distance from Playa Vik, which means you can enjoy as many cocktails as you want!

Playa Vik: Playa Vik hosts a gorgeous waterfront restaurant with delicious fare like cheesy baked vegetable lasagna, a burrata and zucchini salad, and desserts like dulce de leche flan.

Estancia Vik: One evening, we reserved a driver from Playa Vik to take us to visit the acclaimed parrillero at Estacia Vik, where the hotel hosted a lavish pizza party with pizzas served straight from the wood-fired oven, free-flowing wine, and live music. We dined at a communal table and stuffed ourselves with a variety of pizza, including a creamy garlic and herb white pizza, pizza topped with locally foraged mushrooms, a bright margherita pizza, and more. We laughed, ate, danced, and drank the evening away – it was, quite honestly, one of the most fun evenings of my life.

Canelones

The charming vineyards of Uruguay are largely located in the Canelones region, which is about 90 minutes north of Montevideo. We booked a trip to Canelones through Wine Explorers Uruguay, who took us to the Pizzorno Vineyard and arranged for our adventure in Canelones.

Pizzorno Vineyard: The Pizzorno vineyard includes an inn, winery, and restaurant. The inn is a small bed and breakfast where you can reserve a cozy room with a patio overlooking the vineyards. Breakfast is included, and you can dine at the winery’s restaurant. We engaged in a lengthy winery tour where we learned about the local Uruguayan grape, tannat, and then sampled a series of wines with a multi-course lunch. From canapes to salads to the most luscious and flavorful vegetable risotto to a sweet strawberry dessert, it was an incredibly decadent meal.

The Verdict

Uruguay has much to offer beyond Montevideo! Be sure to include time in your trip to visit Uruguay’s beaches and wineries.

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Q – What makes Prosecco Rosé DOC unique? 

A – The launch of Prosecco Rosé marks a new era for the Prosecco category and fans, and Mionetto is excited to be at the forefront. Prior to the Prosecco Rosé DOC designation, Italian sparkling rosés weren’t regulated, meaning winemakers had flexibility on varietals and winemaking techniques. The challenge here is consumers didn’t know what to expect with every bottle they opened.  

Having a Prosecco Rosé DOC as an official designation provides a sense of security and reassurance for Prosecco and Rosé fans and consumers.  

Prosecco fans know what to expect with every bottle they open. You’re drinking a wine that’s made with a minimum of 85% Glera, which attributes to the wine’s fresh and fruity flavors. Prosecco Rosé DOC is also made with a minimum of 85% Glera (the remainder of the blend is Pinot Nero), so you’re getting similar flavor characteristics.  

Mionetto’s flagship Prosecco DOC is 100% Glera (we’re purists) and our Prosecco Rosé DOC is a blend of 90% Glera and 10% Pinot Nero. This gives the delicate salmon color and red berry flavors! Mionetto’s distinctive Prosecco, and now Prosecco Rosé, captures a feeling. You hear the pop of the bottle, pour yourself and friends a glass, and know that you’re in for something fresh, fun, sophisticated, and distinctly Italian. 

Q – As the summer approaches, what kind of food pairings do you recommend with Prosecco Rose?  

A – Because Mionetto Prosecco Rosé is so light, crisp, and refreshing, it pairs wonderfully with grilled fish, cheeses, and creamy desserts. It’s also great on its own – poolside or rooftop sipping. It truly is summer in a bottle.  

Q – For those dreaming of traveling back to Italy, can you recommend any highlights of the Prosecco region?  

A – Mionetto Prosecco is produced in the steep hills of Valdobbiadene, situated mid-way between Venice and the Alps. This picturesque locale is the capital of the Prosecco wine region and is particularly lush, cool, and sunny. If you have a chance to visit, you will create memories to last a lifetime, and taste the freshest prosecco along with the area’s quality meats like Soppressa di Valdobbiadene and Prosciutto…  

Q – What distinguishes Prosecco from other European sparkling wines such as Cava, Champagne or Sekt?   

A – There are a few key differences: region, grape varieties and production methods. Prosecco is an Italian sparkling wine made primarily with Glera grapes and fermentation takes place in stainless steel tanks to preserve Glera’s freshness and aromatics. French Champagne can be made with any of the following varietals: Chardonnay, Pinot Noir and Pinot Meunier and the wine is fermented in bottle. This is a much more laborious process which explains the higher price point. Spanish Cava, like Champagne, is also fermented and aged in the bottle, but the varietals are Macabeo, Parellada and Xarel-lo. German Sekt is the lesser-known European sparkling wine. German Sekt is made using the tank method (like Prosecco) but can be a blend of any varietals.  

Q – Over twenty years ago, you introduced Prosecco to the USA. What inspires you to do this work? Beyond enjoying the Prosecco, what do you think consumers should know about the product?  

A – There was a time when all sparkling wines were referred to as ‘Champagne’ but as consumers increase their wine knowledge, they’re increasingly curious and exploring new categories, wines and pairings. While Champagne is commonly reserved for celebrations and special occasions – a festive wine if you will – consumers and wine drinkers are exploring alternate sparkling wines.  

Inspired by the Italian lifestyle, where sparkling wine is part of the daily culture, I wanted to expand the sparkling wine moments beyond special occasions.  

Given Prosecco’s approachability (flavor and price) and sophistication, it allows wine drinkers to experience the luxury of sparkling wine with every ‘pop’ of the cork, on any given day. No occasion required. Prosecco allows consumers to experience this everyday luxury, which is why I often refer to Prosecco as “champagne in blue jeans”. 

The post Dining Traveler Sips: Prosecco Rosé with Mionetto CEO, Enore Ceola appeared first on The Dining Traveler.

Note: the interview has been translated from French and edited for brevity.

Q&A with Sommelier Nathalie Bour

Maria: What made you decide to join the Domaine de Grangeneuve?

Sommelier Nathalie Bour: it was a choice that came from my heart. The winery was created by my grandparents.  I saw how the winery developed and realized that it was very close to my father’s heart. My father asked me: “What would do you like to do in life, would you like to continue this adventure?” My answer was clear: I wanted to dedicate my passion for this winery.

Maria: You are very open to letting people know that a woman runs a winery. Can you tell us more about that? 

Sommelier Nathalie Bour:  Typically people think wineries are owned by men and they don’t imagine that a woman could be behind that. I only arrived at the winery to work thirteen years ago. At that time, my father had been the winemaker for several years. I believe people are very curious to know who is behind wine production, new wines, and new wine names. We created new wines adding part of myself and bringing in a new generation of women.

Maria: What makes The Domain de Grangeneuve successful?

Sommelier Nathalie Bour:  a very close relationship with gastronomy open to the world with more flavors and aromas. I see pure wines very close to the aromas of mature grapes and close to fruit flavors. It is very important to produce accessible wines. We shouldn’t wait many years until the age of our children to be able to drink them. We need to learn to enjoy and have them ready now.

Maria: In old days people were proud to drink aged wines, what does that means today?

Sommelier Nathalie Bour:  Today, the technologies implemented in wine production are much modern and adapted to new standards. We are able to keep wines longer than before even when keeping them in large barrels.

Maria: How large is your wine production?

Sommelier Nathalie Bour:  We produce about 450,000 bottles of wine per year and the split between different grapes and wines are driven by the demand of our clients. We only sell to wine shops, hotels, restaurants and of course, at our winery. We are also present in the international market.

It was a real pleasure to meet Sommelier Nathalie Bour owner of Domaine de Grangeneuve. Reserve your visit at the winery and have a pleasant walk around the vineyards. While there, learn more about the different grapes and end your tour with a special tasting sitting in a room full of history.

Discover what AOC Grignan-Les-Adhemar means to family Bour (AOC: Appellation D’Origine Contrôlée: Controlled Designation of Origin).

Dining Traveler Tip: find them at the Marche Nocturne de Montelimar every Wednesday during the months of July and August where locals and tourists come to enjoy and relax, and of course, drink great wine!

Domaine de Grangeneuve, 1200 Route de Esplanes, 26230 Roussas, France Website

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Beyond Riesling: Have  a German Red

Germans are known to be perfectionists at everything they do. It’s in their blood to master a craft with distinct precision. Winemaking is one of those crafts. Although the misconception is that German wine is all about Riesling, other varietals are grown and slowly gaining steam beyond Deutschland. You can sample rich reds from grapes such as Trollinger, which pair well with the rich Swabian cuisine such as sausages or stewed meats. If you have a lighter palate, a Spätburgunder (Pinot Noir) may be a better choice and is equally as food-friendly. This is the red German wine most widely available in the US. It’s dry with light tannins and flavors and aromas of red berries.

Where to Travel for German Wine

Most German wines are produced in the southwest part of the country with a small exception in Saale-Unstrut and Sachsen in the east. If you want your trip to center around German wine, I suggest you fly into Frankfurt Airport, rent a car and drive along the many wine routes and rivers of the regions. The best time to go is in the late spring, summer, and fall as the winters can be snowy and frigid. Of Germany’s 13 official wine-growing regions, our favorites are Baden, Württemberg, and the Mosel Valley. More about them:

Baden & Württemberg

I admit that I am biased to the neighboring regions of Baden and Württemberg as I spent most of my time there. These are the two southernmost wine-growing regions in Germany and also border the Black Forest. Except for a few small cities and Stuttgart, the area is known for its rolling hills lined with vines that produce rich, full-bodied red wines. A great way to discover the local winemakers of Württemberg is to plan your trip around the Weindorf in Stuttgart. This annual festival is one of my favorite festivals in Europe. Wine producers descend on the city center and turn the square into wine taverns that serve local made wine and dishes. Over 500 different wines are served and in many cases by the winemakers themselves.

Baden, directly west of Württemberg extends even further south between the hills of the Black Forest and the Rhine River and is known as Germany’s “Pinot Paradise” for the Spätburgunder (Pinot Noir), Grauburgunder (Pinot Gris), and Weissburgunder (Pinot Blanc) grown there. Travelers are drawn to the Heidelberg castle within Baden, where you can see the world’s largest wine barrel!

Mosel Valley

The Mosel (Moselle) valley is one of the most picturesque parts of Germany. You will find it following the Mosel River and its tributaries, the Saar and the Ruwer rivers, from Koblenz at its northernmost point to Trier and the Luxembourg border in the south. It doesn’t get any dreamier: the meandering river, gorgeous little villages, and towns with their cobblestone streets and typical centuries-old “Fachwerk” architecture buildings, vineyards lining the river banks on either side.

The delicious grapes are catching plenty of sunshine year-round, some heat lingering in the valley and a cool breeze passing through making for a perfect microclimate. Wander the streets of towns like Bernkastel-Kues (Bernkastel on one bank, Kues on the other), Wintrich, Trier, Piesport, and you’ll come across countless restaurants and ‘Weinstuben’ (wine bars) to enjoy the local produce and famous Mosel Riesling.

Can’t Travel? Try German Wine in the USA

Can’t hop on the next Lufthansa flight to Frankfurt? We totally understand. However, you can get your German wine fix in the United States. More restaurants, supermarkets, and wine stores are offering German wines. For example, Harris Teeter is having a series of free German Wine tastings in the mid-Atlantic this late summer until September 2. Head to the German Wine USA website to check out the tasting dates in North Carolina, South Carolina, Virginia, and Washington DC.

Why should you travel for German wine: The Verdict

Gorgeous nature, refreshing Rieslings, rolling green hills, and hospitable people are the many reasons why you should visit Germany for the wine. Whether you are at a cozy winery in the Mosel valley or the Weindorf in Stuttgart, there are plenty of options to discover German wine culture. Prost!

Disclaimer: this post is sponsored by Wines of Germany USA. As always, opinions are my own. Seriously, go to Germany and indulge in German Wine. Taste their wines, they are amazing… along with German bread, pastries, cars… 

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Have you experienced a transformative trip? Where? What was transformational about it?

With every trip I take, I feel as if a bit of me is transformed. I remember the first time I went on a wine trip, to Chile when I was only 22, and everything seemed such a wonder. Meeting the people behind the wines, breaking bread together and learning about their history–it really changed the way I saw wine. Now, whenever I travel, I try to find the stories behind the beverage. This is what transforms the wine into something so much more. Wine is not some luxury product, it is a grocery. However, it does carry a whole journey inside.

Last month, I traveled to Corsica, Sardinia, and Sicily. Here, I was so impressed by how unique each of these islands was, even though they are but a few miles apart. History has molded them each into fiercely independent places, with cultures and wine that reflect this. On Mount Etna, in Sicily, I met with the winemaker at the tiny Vigneto Vecchio who put it quite simply, “I hope you leave with the impression of simple people, in an extraordinary territory, who are looking to explain their land, through wine.” This notion is what I try to bring to my guests every night at Cote, to transform their dining experience through beverage.

You are the beverage director at Cote, a Korean Steakhouse in NYC. Can you tell us how your travels have influenced your wine and beverage selections?

Every wine that is represented on our list I want to speak of a place, and the people that help bring that expression to life. If a selection makes it to the wine list it is because I have personally met the winemaker or traveled to the region. We work with “>vigneron (those who tend to the wine vs. simply winemakers), that use wine to pay homage to centuries of tradition, innovation, and history.

I want my guests at Cote to be able to drink a bottle and even if only for a few moments, go on a journey. The stories behind the bottles are what make them so unique and special. This is why I try to travel as much as possible, to wine regions around the world, finding the highest-quality and unique beverages to bring back to my guests. I use storytelling through travel as a tool in hospitality with my guests.

I lived in Korea for 7 months in 2006. I have to say, it truly opened my palate to flavors I had never experienced before. Have you traveled to Korea? What are your impressions?

It is my next stop on the travel list! We are traveling there soon for further research. I am fortunate that the owner of Cote, Simon Kim, took me on a cultural journey around New York City before we opened the restaurant together. Through him, and all of the resources he provided, I was able to craft a beverage program that paid homage to Korean roots with a foot in New York. For example, we offer craft soju’s that are made locally and sustainably in New York through heirloom rice varieties and grapes. We also use these as ingredients in cocktails.

The best part about developing the wine list was finding flavors in the wine that compliment food. At first, this was tricky. The food of Korea has developed for centuries without wine. Dishes such as kimchi were created to provide this refreshment and structure in the meal – fermented flavors, acid, etc. So where does wine fit in? This is where I was able to get creative and find unique wines such as Alsatian and Amigne from Switzerland to pair with these tricky dishes. First and foremost though, Cote is a steakhouse. So at the end of the day, my focus is to pair great wines, cocktails, etc. with high-quality steaks.

You became a sommelier at a very young age. How did you get into the wine business?

I started in restaurants when I was 13, as a greasy-spoon diner waitress. From there I progressed to bartending in New York City around 18/19. I quickly realized I knew nothing about wine, and when I came across a dusty old copy of Wine for Dummies, became entranced. What first lured me in was the history, the beauty of the stories that surround beverage, and the tradition.

This book led to another which led to another which led to a class. Soon this class became two and before I knew it I was a cellar rat, then harvest intern, and finally a sommelier at age 21. Still today, what keeps me entranced with the world of beverage is how it ties together everything I love most – travel, hospitality, nature, food, history, art, and people.

For the wine travelers: what are your favorite wine regions to travel to?

As a sommelier, beverage director, and author (check our Victoria’s beautiful book,  DRINK PINK, A Celebration of Rosé), how does travel influence your work?

Travel is one of the most important things a sommelier, buyer, and writer can do. How can I sell wines I don’t know personally? Why should my guests trust me if I haven’t actually been to the places I am touting? Traveling is so crucial because it makes a person well rounded, they are able to get out of their bubble and experience the whole world.

Recently, when I was in Italy, I was reminded how thankful I am for American hospitality! This is one of the things I think the restaurant industry can do really well here. However, I also picked up tricks and noticed ways in which I could improve myself and my beverage program. Lastly, travel is inspiring. It re-invigorates my passion for what I do and allows me to connect people all around the world. What could be better than that?

How Travel Influences Victoria James’ Work

At Cote, we are the only Michelin-starred restaurant to pour all of our wines by the glass from magnum wine bottles! In a larger format, wine actually tastes better, since there is less overall exposure to oxygen. It was so important to me that we implement this when we first opened Cote, but it is very difficult to actually do. In order to secure high-quality wine in this format, in large quantities, I had to travel directly to the source.

With the three-tier system in the United States, it can be difficult to communicate with the growers that produce the wine. Therefore, travel is so important to my role because it allows me to go to the winemakers, small growers in France, and Italy, and ask them to bottle wines specifically for us. This leads to better value for my guests and an unusual product that only we carry. Without travel, I would never be able to achieve this unique quality for our beverage program.

Victoria James is the Sommelier at Cote NYC, a modern Korean steakhouse. Follow her on Instagram & Twitter.

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Exploring The Luxurious Side of Virginia Wine

To me, the process of making wine is fascinating. So many factors involved: geography, geology, meteorology. Making wine is literally a science. With the commercialization of wine, there are too many people who are quick to capitalize on the industry without caring about the roots. Recently I had to opportunity to spend some time in three upscale wineries that go above and beyond.

RdV

RdV Vineyards is not a winery visit, it’s an experience. A tasting doesn’t come cheap at $65. However, it comes with a comprehensive tour, a beautiful charcuterie and cheese plate, and unparalleled customer service. The story of RdV is as interesting as its wine: founder Rutger de Vink is a former Marine who decided to try his hand at winemaking. He succeeded producing award-winning wines that have attracted the likes of Chefs Jose Andres and Eric Ziebold to its winery.

Must try wine: The Rendezvous, a rich red wine blend of Cabernet Sauvignon, Cabernet Frank, and Virginia’s own Petit Verdot.

RdV Vineyards, 2550 Delaplane Grade Rd, Delaplane, VA, Website 

Boxwood Winery

If you’re looking for an intimate space for wine tasting, Boxwood Winery is a good bet. The cozy tasting room makes the perfect setting for an afternoon of wine tasting. Make sure to take a walk around the winery and take a peek into their cellar. Their cellar, with meticulously arranged fragrant barrels is very reminiscent of the iconic Opus One winery in Napa. Dining Traveler Tip: Start your Virgina wine with Brunch at Field & Main, located in between RdV and Boxwood Winery.

Must try wine: Although Boxwood Winery rose is relatively new to their selection, it has become one of their best-selling wines.

Boxwood Winery, 2042 Burrland Ln, Middleburg, VA, Website 

Delaplane Cellars

Jim and Betsy Dolphin had a dream to own their own winery. They found the perfect place to grow Virginia wine in Delaplane, Virginia. As you enter the winding driveway up the tasting room of Delaplane Cellars, you see a sign that says “no buses”. That’s because Delaplane wants its patrons to have a relaxing environment with live bluegrass music overlooking the rolling hills of Fauquier County. Take a sip of their crisp white wines with a gorgeous view of Virginia wine country.

Must try wine: The Vidal Blanc, perfect for a hot Virginia summer day.

Delaplane Cellars, 2187 Winchester Rd, Delaplane, VA, Website

The Verdict

If you want to escape the big tours, loud bachelorette parties, and cookie cutter wineries, this is the perfect itinerary for you.

Disclaimer: Big thanks to Virginia Wine for facilitating this experience. As always, opinions are my own. I’m convinced I’ve sent someone’s kid from the Virginia wine industry to college with all the money I’ve dropped on my own escapes to the region! 

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I love the direct correlation that wine has with travel. The wine regions dictate which varieties of wine do best. As I can imagine myself sipping on sparkling rose in Roussillon, I wanted to know more about the region. That being said, I reached out to an expert and I had the opportunity to interview Mr. Eric Aracil, the Deputy Director and Export Manager for the Roussillon Wine Council.

All About Roussillon Wines: Interview with Eric Aracil

What makes the Côtes du Roussillon region so unique in regard to its wines?

Geography & Climate

Climate: Wines of Roussillon are produced in the sunniest region of France. The sunshine, combined with lots of winds provide an ideal climate that allows for growing healthy vines. Climate, diversity of vines, ambivalence between sea and mountain are geographic factors which influence the flavor profile of the wines of Roussillon. 80% of vineyards in Roussillon are on slopes.

The diversity of terroirs/microterroirs, including soils and subsoils of Roussillon are unique in the world. Finding such a diversity of soils in such a small/concentrated area is very rare. It produces a wide range of wines, including nearly all styles (dry reds, whites, roses, fortified sweet wines, some sparkling).

Practices: Roussillon producers work in artisanal ways and Roussillon is the first producer in organic and biodynamic viticulture in France

Diversity of grapes and appellations: 24 different grape varietals allowed, including 17 dedicated to appellations

Terroir

Terroir expression Expression of terroir is very clear in the wines, thanks to fact that Roussillon has the smallest yield (<30hl/hectare) in France and perhaps one of the smallest in the world, which allows a full expression of the terroirs through all of their parameters (soil and subsoil come through as Roussillon uses very old vines that dig very deep)

I assume it’s hard to play favorites with the wines of your region, but which ones do you recommend the most?

Too difficult to play favorites, because I love everything! If I may answer differently, I would say wines of Roussillon are very attractive because you can find in each category of wine a wide range between light to concentrated products, always with a wonderful drinkability and a pleasure to discover. The tagline “Infinitely Roussillon” is a reality: there are no limits in terms of what you can find and discover in Roussillon’s wines.

• White wines: I appreciate the white wines for the floral notes, the minerality, the wonderful fruitiness and a rare complexity with always a wonderful freshness coming from the terroirs and/or from the grape varieties. You can find in them some wonderful personalities from unique grape varieties (Gray Grenache/White Grenache/Muscat etc.).
• Rosés: For the rose wines, we can discover some very easy and light roses (for summertime sipping), but also more complex and concentrated roses, which are not limited to one season, but can be very pleasant to drink all-year.
• Red wines: For the reds, drinkability and harmony are two common points. The time of over-ripeness/overextraction/over-oak has been over for a long time. Reds from Roussillon always bring you directly to the vineyards and highlight each of their unique features.
• Fortified Sweet Wines are real gems: their tradition is over 8 centuries old and producers who make them always respect the fruit and terroir. Non-oxidative fortified sweet wines allow us to taste freshness and youth. Thanks to producers’ know-how to correctly manage oxidation, we can also find on the market some beautiful treasures with sometimes some very old vintages that hold for a long time (you can still find some on the market from 1875). Those wines are completely unique in the world and we are very proud of them, because Roussillon is the birthplace of fortification and is still today a cradle for fortified sweet wines, both in France and in the world.

  

I had the pleasure of sampling several of the Côtes du Roussillon wines. One that I still think about is the Domaine Lafage La Grande Cuvée Rosé! Do you have any pairing suggestions for this wine?

If I remember well, the wine is fresh and displays citrus fruits, small red fruits, minerality and complexity with a long finish. With these things in mind, we can either propose something simple or more complex. Here are some examples of the many flavors you can enjoy with this wine: caprese salad (tomato/mozzarella), pasta with seafood, chilled soups, fish crudo or tartar, scallops or clams/shrimp/octopus sautéed or in a salad, roasted white meats like turkey or goose, asparagus risotto, sautéed vegetables (wok), thai food, maki/sushi, goat cheeses or fresh sheep’s cheeses, fish stew/soup.

If a traveler wants to explore Côtes du Roussillon, what are your recommendations on what to see, where to eat, and vineyards to visit?

The Roussillon tourism board features “Tourism de Terroir” offering oenotourism, which can advise visitors on what to see according to their desires – they can visit this website for information. There are so many things to see and do in Roussillon, that recommendation will really depend on the angle of the trip or the interests of the visitors (religious tourism, natural sites, roman arts, gastronomy, seaside or mountain activities etc.)

You’ve been in the wine industry most of your life, what do you enjoy the most about your profession?

Meeting people who are just as passionate as me, as the world of wine is unique and quite small, but brings a lot of wealth through sharing and meetings. And to share my passion of the wines and of our culture.

The post Interview: All about Wines of Roussillon appeared first on The Dining Traveler.

Escape to Sicily

Sicily’s two sides are quite different, with the east being more beautiful and picturesque, and the west known for its wine tasting. We decided to go to the west side and stay in Palermo, the capital, which is also known for its historical sights and its street food culture.

What to Do

Palermo Walking Food Tour: We hired a wonderful guide, Domenico Aronica, who is a professional photographer and licensed tour guide in Palermo. He took us through the city, showing us beautiful cathedrals, architecture, and historical sites. He is very knowledgeable about Italy history and the local culture. Along the way we stopped to visit local outdoor food markets and sample specialties like local white wine, arancini, fried chickpea flour sandwiches, and the best of all: famous Sicilian cannoli.

Visit Erice

We hired a driver through Sicilian Days who drove us to Erice, a stunning medieval town in Sicily. It is surrounded by walls, and features a castle and series of other historic sights. Upon entering you can purchase a map and do a self-guided tour through the walled city. There are churches from the 14th century, temples, castles, a bell-tower, and spectacular views. The town is well-known for its delicious pastries. Be sure to stop at one of the local bakeries for a bite.

Wine Tasting

Needless to say this was the most fun part of our trip! We visited Florio Winery, one of the oldest wineries in Marsala, Sicily. The tour began with a short 3-D film about the winery, toured the wine cellar, which originated in 1832, and then enjoyed a wine tasting, paired with small snacks. We sampled everything from Marsala wine to silky Sicilian reds to dessert wine.

Visit Trapani

This coastal town is not too far from Palermo, we went for lunch on the waterfront where we got to try the popular Sicilian tomato pesto pasta and to see the famous salt pans, which are some of the oldest in Europe.

Where to Eat and Drink

• The Ambasciatori Hotel’s Rooftop Lounge: For the best views of the city, grab a pre-dinner glass of wine on this gorgeous rooftop. Drinks and service are great.
• Gagini Restaurant: We indulged in creative Italian fare like risotto with cucumbers, stuffed artichoke, rosemary gelaton and deconstructed cassata, a Sicilian dessert of liquor soaked cake layered with ricotta. , and of course Sicilian wine.
• Oste dello Stabile: This small, modern venue has some of the best food we had in Sicily. We stuffed our faces with fried cheese, a decadent cannelloni stuffed with vegetables and doused in melted cheese, grilled vegetables, gelato and wine.
• Pizzo/Gaetano: This adorable cheese and wine shop has small snacks, and awesome Italian foodie souveniors. Stop by for a glass of wine and cheese tasting.

Where to Stay in Sicily

We stayed in an Airbnb that was lovely. Palermo has many modestly priced Airbnb’s that are clean, spacious and very comfortable. Ours had two bedrooms, a balcony, and two bathrooms which was perfect. We also had a kitchen which we stocked with wine and snacks from Pizzo/Garano!

The Verdict

Palermo is a great place for a short vacation where you want to enjoy city sights, foodie activities and wine tasting. The weather is great, the people are nice, and the food is amazing!

The post Escape to Sicily: Palermo and Beyond appeared first on The Dining Traveler.

About Winn Roberton

At Bourbon Steak Mr. Roberton shared some of his favorite German wines being offered at their award winning restaurant. Winn has been with Bourbon for eight years, starting as a server and working his way to sommelier. Given his experience, not only did he share his insight about the wine, but which dishes to pair them with. Here are some of his most popular offerings:

Misconceptions About Riesling

We began our tasting with Dr. Loosen, a 2013 Riesling from the Mosel region that is summer perfection. One of the misconceptions of Riesling in the United States is that they are all sweet. I recall being at a DC bar and asking a young bartender if the Riesling was dry and she looked at me as if I was crazy and said “all Rieslings are sweet”. Der Horror! Dr. Loosen was not only dry but it had a great impressive body with strong floral notes. Mr. Roberton says that it is the perfect wine to pair with a steak for those who are not red wine drinkers. The misconceptions continue to be broken…

Pinot Meunier

When Mr. Roberton introduced this wine to us, I was intrigued. Another misconception about German wine is that it is all white. There are some great reds being produced in Germany, especially in the southwestern part of the country. The Darting Pinot Meunier is proof of that. With its rich red color yet light transparency, I couldn’t help to think that if a Pinot Noir and a Cabernet Sauvignon had a baby, this would be it. This wine paired beautifully with my tenderloin steak but also my dinner guest enjoyed it with her roasted chicken. It’s a very versatile red wine.

Ice Wine

When many people think of ice wine, they think of Canada. I am one of them. I wasn’t aware that Germany produced ice wine. This ended up being our favorite German wine of the evening. The 2004 Peter Jakob Kühn is a delight. After a heavy dinner at Bourbon Steak, instead of diving into a starchy dessert, we indulged in this gorgeous sweet wine. Hints of honey and citrus make it a refreshing yet indulgent ending to a great dinner. On the superficial side, we loved the presentation: a small black bottle with a beer cork. Now you know what to get me for Christmas!

How to Pair German Wine

As the name implies, the menu at Bourbon Steak is a carnivore’s dream. However, there is a strong selection of dishes for those who are not steak lovers like my guest. We started with a refreshing tuna tartare that was paired with the Kabinett Riesling. This one was a bit on the sweeter side, but it paired beautifully with the tuna. I cannot stress enough to ask the restaurant’s sommelier or beverage manager for suggestions.

Eat outside the lines

I love Mr. Roberton’s suggestion about trying white wines with steak. I find that many times people force themselves to drink something they don’t like because they don’t want to break tradition or look bad in front of their guests. Know there are light reds you can pair with seafood and robusts whites you can pair with meats. Just use your imagination!

To beauty of wine is that it’s one of the most indigenous products we can taste. The terroir, the land in which the grapes are produced has such an influence in the flavor of the wine. I find this symbolically beautiful. Having a sip of the Riesling here at the Four Seasons in Washington, DC transported me to the rolling hills of the Mosel Valley. Prost, my friends!

Where to find German Wine:

Harris Teeter carries a wide selection of German wine in collaboration with Wines of Germany. You can also get more information about food pairings and where to experience German wine tastings on their WeinCraft page.

Disclaimer: this post is sponsored by Wines of Germany, however opinions are my own. Those who know me well, know I love all things Deutschland, especially German wine!

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