Each year about this time, I join a group of West Virginia wine lovers who are called upon to select the best wines produced by state wineries in seven different categories (e.g., dry red; semi-sweet white; dry white; dessert, etc.). This annual tasting gives me a pretty good indication and historical perspective on the quality of Mountain State wines since we’ve been judging the competition for about 15 years. I’m happy to report that West Virginia-made wine has improved steadily over the past decade. I’m also happy to report that the number of wineries has increased from just a few to 17 in the past ten years.

While many of these wines can be good to exceptional, wine makers in the state face very difficult growing conditions that force them to use vines that can limit their ability to make great wines. Why? (more…)

Inspiration is a wonderful thing! After attending a spectacular wine dinner at the Bridge Road Bistro recently, I was inspired by the culinary virtuosity of chef Paco Aceves to create my own plebeian version of gastronomic heaven. It’s a dish I’ll call “Doin the Spicy Chicken.”

If you’re old enough, you probably remember doing the “Funky Chicken.” While that dance required a few nimble moves, laying down steps for the Spicy Chicken is a lot easier, and today I’m going to tell you how. I’m also going to suggest a few wines that will not only tame that chicken, but also enhance the flavors of this nifty little dish. If you haven’t done so already, it is definitely time to dust off the old grill and get ready to barbeque some de-feathered edibles! Here’s how: (more…)

Photo (at right): Arneis, which is produced in the Piedmont region of Italy, is a crisp white with green apple flavors and a sprightly touch of fizz

A note to “Red Wine Nation:” White wines are good and getting better!

I feel the need to make this declarative statement because there is a growing sentiment among some wine drinkers (mostly those who are new to the fold) that white wine is an inferior product and, except for the occasional bottle of chardonnay, is not to be considered seriously.

Those of you who read my words on wine know that I will never tell you what you should drink. If you want to match that hunk of filet mignon with a jug of Vito’s Thunder Mountain Red, so be it. However, if you think Vito’s elixir has no peer, you might want to buy a bottle of witch hazel which is probably slightly better. The point is: if you think you’ve found wine Nirvana, you haven’t because there are always pleasant surprises to be discovered in the world of wine.

That’s why I get upset when someone claims to be a “red wine only” advocate. For instance, these folks are happy to slurp down a bottle of full-bodied, high alcohol, young California cabernet sauvignon (without food ) as a pre- dinner cocktail. They revel in their “trophy” wines and rationalize their overindulgence by proclaiming the healthful effects of drinking red wine (their credo: if a little bit of red wine is good for you, then a lot of it must be even better).

Health issues aside, if you’re limiting yourself to just red – or just white – or just cabernet… well, you’re missing out on one of the most important, enjoyable and enlightening aspects of wine appreciation: the exploration and discovery of new wines. (more…)

This is definitely the season to enjoy special wine dinners hosted by some of the best chefs in our state. I just returned from an excellent wine and food event at Canaan Valley Resort, where Chef Nemat Odeh worked his culinary magic. I’m happy to report that your next opportunity to sup and savor is on April 20, at Bridge Road Bistro in South Hills.

The Bistro is the culinary brain child of renowned chef Robert Wong, who seems to be on an evangelical mission to bring good food and wine to West Virginians in just about every hamlet and holler in this wild and wonderful state. (In addition to the Bistro, he has opened restaurants at Snowshoe, Glade Springs, Charleston, Beckley and Morgantown.)

The April 20 event will feature a specially prepared menu by Bistro chef Paco Aceves and the wines of Cinnabar Vineyards in California. Rob Crandall, representing Cinnabar, will provide commentary on the wines selected for the dinner. If you’re interested in attending, contact Amy Sue Gates at the Bistro at 720-3500 for pricing and reservations. Here is the menu with accompanying wines. (more…)

French wine map from this website. Click for more info.

I often poke fun at the French for their superior attitude when it comes to anything having to do with wine and other gastronomic treats. In fact, some of our Gallic friends seem to think the term connoisseur (which is a French word after all) should only be used to describe their fellow countrymen.

While these traits could be described as arrogance, I prefer to give the French the benefit of the doubt ( even though my sometimes guest on the WineBoy webcast — Pierre N’Cest Pas — seems to embody the snobby, overbearing French wine bore that we all love to hate. Check out the latest WineBoy (episode 26) and you’ll see what I mean.

But to be fair, we should acknowledge the tremendous contributions the French have made to wine. Their innovations in the vineyard and cellar for the past several hundred years have been the foundation and catalyst for the dynamic growth of the wine industry in the rest of the world. And their many world famous wines continue to command the greatest respect of wine lovers everywhere. (more…)

Remember when you thought Burgundy was a red wine that came in big green jugs? Watch WineBoy 26 and you’ll get the skinny on Burgundy (a place in France where Pinot Noir and Chardonnay rule) and the other distinct wine appellations in that country that some Americans love to hate — except when they order wine.

Brown will also tell you about the principal wines in each of those regions after which WineBoy nemesis, Pierre N’Cest Pas, will offer his scathing critique of his performance. Tune in and be both educated and entertained.