Click here to view the debut of ‘WineBoy, a new weekly 5-minute gazzTV web show hosted by gazz wine blogger John Brown. “WineBoy” is what some friends tagged him as he came to be known as a wine expert. Each five-minute episode features a mix of serious, sometimes silly webcasting on the art of wine along with wine recommendations from local retail outlets. This first episode is part one of a five-part series on “The Five ‘S’ Words of Wine,” beginning with “sight.”

I had never been to the Oregon wine country. So this past spring as I searched the internet for “Oregon wine events,” the International Pinot Noir Celebration (IPNC) popped up and, after reviewing the program, I immediately registered for what turned out to be a spectacular wine and food extravaganza.

I’ve had the pleasure of visiting some of the world’s most heralded wine regions but, until last week, I had never ventured to Oregon’s Willamette Valley where the pinot noir produced there is considered among the best being made anywhere. While superb wine and food was the centerpiece of this educational weekend, Oregon is also a feast for the eyes with incredible natural beauty that actually rivals our own right here in “West By Golly.”

But the goal of this trip was to immerse myself (‘Come on in, the wine’s fine… ‘) in Oregon pinot noir and the wonderfully fresh local foods prepared by an all-star lineup of chefs from some of the region’s most highly regarded restaurants. (more…)

A NOTE FROM thte DIGITAL DESK OF DOUGLAS IMBROGNO, editor of thegazz.com:

A wine glass and computer is a good image for this announcement: You can now catch John Brown’s wine advice on his new web TV show at thegazz.com called “WineBoy.” Find the show at: media.cnpapers.com/wineboy1. “WineBoy” is what some friends have called Brown (along with some other names) as he has come to be known as a wine expert.

Each 5-minute episode of “WineBoy” features a mix of serious, droll and sometimes silly webcasting on the art of wine along with wine recommendations from local retail outlets. This first episode is part one of a five-part series on “The Five ‘S’ Words of Wine,” beginning with ‘sight.’ The show will be produced online every week.

Tell us what you think of the show and suggest future topics in the ‘Comments’ section of this blog.

So here I am sitting in this neat coffee bar in McMinneville, Oregon – the heart of the Willamette Valley – sipping coffee instead of pinot noir, and trying to clear my head enough to post this little ditty.  And, although I’ve certainly slurped my share of pinot noir, I have never ventured to this neck of the wine woods where they produce some of the best pinot on the planet. 

I arrived in town last night from Portland via the Oregon coast  (a round about,  but visually satisfying way, to get here) and enjoyed a superb  meal at the Joel Palmer House – one of Oregon’s most famous restaurants  where the emphasis is on wild mushrooms and – what else – Pinot Noir.

Owner/chef Jack Czarnecki actually wanders the hills of Oregon searching out and picking wild mushrooms, and then creates spectacular menu items using these little fungi as the centerpiece. He and his wife Heidi bought the historic Joel Palmer House in 1996 and began to create one of the most unique restaurants in the US. According to local lore, Joel Palmer was a pioneer who settled in the area in the mid-1800’s after supposedly ascending Mount Hood in the winter wearing moccasins (and I assume other clothing). He later built the house in which the restaurant is now housed.

The goal of Jack and Heidi was to match their passion for mushrooms with their love of wine – particularly pinot noir -to which the earthy nuances of the wine marry incredibly well with the woodsy flavors of all manner of mushrooms. They have succeeded and here is a case in point: my appetizer course consisted of wild morels in a rich brown sauce with flecks of chili pepper flakes accompanied by a clump of crispy Phyllo dough strings (my apologies to the chef – my clumsy description of this course does not do it justice).

The wine – suggested by a very knowledgeable (and unpretentious) sommelier – was a delicious accompaniment. With earthy, dark cherry fruit flavors and perfectly balanced, the 2004 Methven Vineyard Reserve Pinot Noir is a special bottle of wine. While this wine is unavailable in West Virginia, you may call the winery (503-580-1320) and order it, but keep in mind that it is very limited. Also, while the wine is drinking well now, it should continue to improve for another decade.

Suffice it to say that the remainder of the meal was terrific and I am looking forward to sharing with you in coming posts what promises to be an interesting and tasteful weekend here in Oregon.

Each year, Wine Spectator Magazine singles out restaurants which it rates as having the best wine lists around the country and world. The 2007 Wine Spectator “Best Restaurants For Wine” this year includes 10 West Virginia eateries.

Eight of the state establishments received an “Award of Excellence” and two others — The Bavarian Inn in Shepherdstown and the Greenbrier Main Dining Room — received the even more prestigious “Best of Award of Excellence” rating. Only 76 restaurants, of the more than 4000 rated by the magazine worldwide, achieved the highest ranking “Grand Award” designation.

Obviously, each of the award-winning restaurants must also produce exceptional cuisine to go along with their well-conceived wine lists. The recognition is a tribute to the culinary skills of the winners in the Mountain State, and we lovers of the vine should do our best to patronize these restaurants. We should also encourage our other favorite restaurants to upgrade their lists and to submit them to the magazine in the future for consideration.

The Bavarian Inn (304-876-2251) has always placed an emphasis on fine wine to go along with their excellent German-inspired menu, but they have taken the list to a new level under innkeeper and wine director, Christian Asam. Christian follows in the footsteps of his mother and father who have been leaders in the hospitality industry in our state for decades. When I served a sentence as State Commerce Commissioner in the early ’90s, I had the pleasure of meeting the Asam’s on several occasions, and have always been impressed with their dedication to providing guests with superb accommodations as well as great food and wine.

What more can anyone say about the crowning jewel of the state’s tourism industry – The Greenbrier – except they have been consistently focused on improving, not only the food and wine at this world-class resort but also the accommodations. The resort recently embarked on a major renovation and facilities upgrade program which included additional dining facilities. I’m looking forward to sampling the fare and liquid nirvana at their new restaurant – Hemisphere (800-453-4858) – where diners will have the opportunity to choose from three tasting menus of either five or seven courses.

So kudos to both the Bavarian Inn and the Greenbrier for receiving the penultimate award from the Wine Spectator!

It is also no small achievement for the other state restaurants whose wine lists and excellent menus have garnered notice from the editors and critics at the magazine. The “Award of Excellence” winners are: The Chop House (344-3954) and Soho’s (720-7646) in Charleston; Lui Lui (295-8028) and Spats (800-262-2536) in Parkersburg; The Glasshouse Grille(296-8460) in Morgantown; Provence Market Café (848-0911) in Bridgeport; Savannah’s (529-0919) in Huntington; and the La Bonne Vie (387-8250) at Mountaineer Race Track in Chester.

While these awards probably won’t change the barefoot and toothless image some snobby outsiders have of us (particularly those flatlanders who think a West Virginia seven-course gourmet meal consists of a six-pack and a chili dog), I think it’s evident we have some pretty good places to sip and sup!

 

Here is a universal and unfortunate truth: White wine is served too cold and red wine too warm.

When summer temperatures soar, many discerning beverage consumers choose cooling liquids to soothe their heat-induced misery and slake their mighty thirsts. Personally, after hydrating with water, I prefer sipping (surprise) wine. However, my vinous choices are decidedly lighter whites and reds which I cool to a pleasing temperature before drinking.

So today’s sermon, boys and girls, deals with the absolute necessity of serving both red and white wine at the proper temperature. This is so they will be not only pleasantly cool to the taste, but also to insure that the wine will provide a pleasing counterpoint to the heat of the food with which it is paired.

Here is a universal and unfortunate truth: White wine is served too cold and red wine too warm. In my estimation, the culprits are refrigeration and the propensity on the part of wine drinkers and restaurants to be confused by the definition of “room temperature,” particularly as it relates to serving red wine.

Let’s start with white wine and the almost fervent belief that if we have the capability to make something cold, then we should therefore serve our liquids – including white wine – at Arctic temperatures. I’ve had whites served to me at temperatures so frigid they’ve needed a de-icing truck to render them drinkable. The good news here is that if you wait 10 or 15 minutes, the wine will warm to the proper temperature. (more…)