Van Webb 8/11/15 Van Webb 8/11/15

Subtle On-Screen Wine Appearances

My wine love leads to quirky activities, like identifying wines that are somewhat hidden on-screen. There are understandably increasing numbers of films that are based on wine, like my all-timer SOMM, or serious box office bonanzas like Sideways. But what about appearances where wine was not intentionally a star? Here are just a few not-so-subtle starring roles.

Anton Ego and Cheval Blanc '47 from Ratatouille

Bogie as booze master, via BoozeMovies.com

Casablanca - Champagne and Cognac and Brandy, oh my! What would you expect from Rick's? There are so many scenes involving wine and service, it is difficult to pick the best. But the classic is not really about the drinks. Or is it?
The Muppet Movie - Steve Martin hilarity with assistance from bottle-capped wine from Idaho. See the conversation here, via WineIntro.com.
Sopranos - A specific reference to the season six, episode nine wine heist of a case of Chateau Pichon-Loungueville Comtesse de Lalande 1986. If I had a case, I would happily savor a bottle as soon as possible, even if I were to gulp it down in a parking lot, like Tony. Though I would take much better care of the rest!
Ratatouille - Esteemed food villain Anton Ego enjoys Chateau Cheval Blanc 1947, another famed Bordeaux fetching up to five figures for a bottle. And there was this.
Mad Men - Alongside the dominance of cocktails, wine had an increasing presence throughout the series. If only it could have carried further into the seventies to encompass the initial explosion of American wine. I like this article for a dive into the historical accuracy of the Mad wine culture, and there are several more articles on GrapeFriend.com.

With dozens more to choose from, what are your favorite on-screen wine moments?

Van Webb 12/26/14 Van Webb 12/26/14

Post-Holiday Wine Shopping On A Budget

If your wine budget is short, here's an international mixed case of available and affordable bottles to enjoy while you replenish your savings:

Sebastiani Sonoma County Cabernet Sauvignon - $16
The Black Chook McLaren Vale Shiraz - $18
Tommasi Valpolicella Rafael - $17
Charles Smith Wines The Velvet Devil Merlot - $15
Silvertop Malbec - $10
M. Chapoutier Cotes-du-Rhone Belleruche - $15
Michael Pozzan Wines Annabella Carneros Pinot Noir - $15
Louis Jadot Macon-Villages Chardonnay - $14
Gruet Winery Domaine Saint Vincent Brut - $10
Kim Crawford Sauvignon Blanc Marlborough - $18
Bodega Del Abad Dom Bueno Godello - $15
Joh. Jos. Prum Riesling Kabinett - $19

Van Webb 12/23/14 Van Webb 12/23/14

Champagne Dreams Are Not Restricted To December

If you're going to drink Champagne, December is the time you're most likely to do it. Three times more bubbly is sold this month than any other throughout the year. While we cannot all be like Winston Churchill, I for one, enjoy Champagne year-round. However, I have regular conversations with those who do not care for the wine, or who have the impression that finer Champagne is only for an elite class.

I often attempt to persuade someone that expresses dislike for Champagne that they have not experienced good Champagne. Take time to learn the basics to help you choose the right bubbles for you, like the different styles of Champagne. I enjoyed the advice in this interview with famed Sommelier Aldo Sohm. There is great diversity in sparkling flavor and feel.

Regarding the air of upper class, it's just another wine, people. Like any, there are numerous big names and three-figure price tags, and better bottles will cost fifty-dollars-plus. If you can afford the Doms and Cristals, they're an elevated experience. But the volume of choices in wine, including cost, is not to the exclusion of bubbles. There is a generous supply of sparking wine in all styles for under twenty dollars, and excellent non vintage Champagnes can be found in the thirty-dollar price range.

With the selection of good wine available today, there should be a Champagne or sparking wine for you, maybe even one you will enjoy on a regular basis. You just might have to try several different styles and labels before you find it. Wait, is that a problem?

Here are some personal picks:

Do you drink Champagne outside of events and special occasions?

Van Webb 12/16/14 Van Webb 12/16/14

Las Vegas Wine, Service, and Dining Winners

After researching dozens of restaurants and trying thirteen, here are my top Vegas recommendations.

Wine

Giordanino Teresio Colline Saluzzesi Saluces Nebbiolo 2006 at Due Forni Pizza and Wine - Dry and leathery, with red berries and hints of mint. A nice surprise by the glass. A select list of predominantly Italian varietals to compliment the menu.
Domaine Tempier Bandol 2010 at db Brasserie - Click for my reviews
Joh. Jos. Prum Graacher Himmelreich Riesling Kabinett 2009 at Chada Thai and Wine - Dry minerals with grapefruit largesse and more citrus. Sweet on its own but a perfect match with spicy Thai. A broad list beginning with Rieslings, but encompassing the world of wine at great prices.
Pierre Paillard Cuvee Daniel Brut NV at db Brasserie
Fabricca di San Martino Arcipressi 2012 at Chada Thai and Wine - A solid drink-now Tuscan blend, juicy with a medium finish.

Service

db Brasserie - A thoroughly satisfying experience, from bar to table, led by Head Sommelier Devin Zendel. See my review here.
Bouchon Bistro - Thomas Keller's spot on the strip. They gladly seated my party fifteen minutes before lunch closed, and gave us full attention until well after. Also, the head server offered me coffee to go, a personal difference maker in service.
Due Forni Pizza and Wine - West toward Red Rock Canyon, I was thrilled by the small but diverse Italian wine list and my server's constant attention. Management here clearly has serious Italian wine fans in mind.
Chada Thai and Wine - Also off the path, small and easy to miss, but don't! Outstanding food with the best value wine list in Vegas awaits. Sommelier and chef Bank Atcharawan has built a wine and food experience around his love for Riesling, but the entire list is of high-quality picks and best-value prices. Servers on Thanksgiving were attentive and helpful with food and wine menus, and happy to secure us a cab.
Citizens Kitchen & Bar - Not a destination, but if spending time at Mandalay Bay, a go-to option, 24/7. I received pleasant and fast service during visits at all times of the day, whether picking up coffee, breakfast at the bar, or table service.

Food

Steak Frites at db Brasserie - Perfectly cooked flat iron, and a bargain on the Prix Fixe menu. Click for my review.
Spicy Herbs Spring Rolls at Chada Thai and Wine - Fresh and crisp, with ginger, lime, mint, and spicy for sure.
Duck Panang at Chada Thai and Wine - Crispy duck with lime and a delicious spicy Panang sauce.
Hachis de Boeuf at Bouchon Bistro - Gourmet corned beef hash with eggs and toast.
NY Style Pastrami at Citizens Kitchen & Bar - Thick cut and tender with a spicy mustard. I didn't miss cheese at all.

Best cocktail

French 75 at Bouchon Bistro

The best in wine and service are often found in the same place, and dining under the bright lights of Vegas is no exception. It was clear which restaurants give priority to their wine program, and to service and training.

Where are your favorite places to wine and dine in Las Vegas?

Van Webb 12/9/14 Van Webb 12/9/14

db Brasserie, Las Vegas - Wine and Service Experience

The first page of the wine list at db Brasserie

db Brasserie, the latest concept from French American icon Daniel Boulud, located in the Venetian, Las Vegas, and surrounded by brands from his celebrity chef contemporaries, still finds ways to stand out among wine and service experiences.

My visit occurred the day before Thanksgiving, with heavy activity before the holiday, and amidst the early Black Friday shopping frenzy. Service began long before my meal, as I happened by the restaurant several hours before my reservation. I requested a particular style of booth, which was accommodated promptly. I spent time at the bar during the daily happy hour, where several wines, beers, and craft cocktails were promoted. The green water glasses call attention to the decor, which are further highlighted by touches of green in the various food presentations. The bar is smaller, but gives the feeling of being larger than it is. I was drawn to the display of glassware by Stolzle, and the lineup of hand-labled cocktail ingredients. Large screen televisions are above the bar, and visible throughout many parts of the restaurant. I enjoyed a Lucien Albrecht Cremant de-Alsace Brute Blanc De Blancs NV, which was crispy and refreshing with apple and citrus.

Seating was immediate, in the requested booth with a full view of the restaurant. The lead server made introductions and delivered food and wine menus within seconds. Shortly thereafter, Head Sommelier Devin Zendel greeted the table with Champagne flutes, and announced, "I am going to pour you something." He returned with a bottle of Pierre Paillard Cuvee Daniel Brut NV, and filled the glasses around the table. The Daniel, specifically chosen by the restaurant group, was delicious, with citrus and striking bread dough flavors. I savored the brut while discussing the menu and wine options. The wine list offers an extensive selection of French alongside American bottles, with a broad price range. I asked for Devin's recommendations, hoping to find a new French favorite. He pointed out a couple of wines based on our desired styles, including the Domaine Tempier Bandol 2010. He spoke of the wine's predominant mourvedre, and how Tempier was the leading producer of wines from this grape and the Bandol appellation. He opened, checked, and decanted the wine at a station within eyesight before presenting it to the table. It was delightfully elegant and long-lasting. Still young and a full of potential, it had leather and floral aromas with dark berries. It also paired nicely with the dinner entrees.

The meal began with puffy Gouda bread treats, compliments of the chef. The Tunisian Lamb came as two chops, with lamb sausage, and lemony spinach. The Yankee, one of three signature DB NY Burgers offered, was impressive even with the hype. Coq Au Vin from the Prix Fixe menu was tender, in a very red wine preparation with mushrooms and hints of bacon. The star, though, of db Brasserie and my entire Las Vegas dining tour, was the Steak Frites, also from the Prix Fixe menu. A generously cut flat iron steak, with a spicy-seasoned crust, cooked to the perfect medium rare temperature. It was one of the top steaks in my considerable beefeating history. To finish the meal, the table shared excellent desserts, a citrusy Panna Cotta, and Black and White Fondant, a flourless chocolate cake with white chocolate ganache and vanilla gelato.

Overall service was fast acting, efficient, and friendly. Almost nothing could be criticized, extremely rare for me at a full dining event. The worst I can say is that I poured the wine once. With the Head Sommelier taking the lead at tableside, I felt completely cared for, and somewhat special. Devin knew just where to go in style and price for wine selection. I was glad to see contemporary, yet still appropriate, glassware in play, and enjoyed the sight of the wine being opened and prepared just so at a dedicated area separate from the table. Activity by the team of servers was understated, subtly consistent and thorough, without making too big a show of things or interrupting by their presence. All requests in seating and food preparation were satisfied, and knowledgeable answers to all questions were provided. In the bar, five bartenders and servers buzzed about, displaying comfortable teamwork and communication. It was a pleasant, smooth running operation.

db Brasserie, open only seven months in ultra-competitive Las Vegas, was a highlight of my experiences, and appears on its way to taking the lead in Vegas wine and fine dining.

Read my conversation with Head Sommelier Devin Zendel here.

Van Webb 11/17/14 Van Webb 11/17/14

Wine and Turkey Talk

Turkey Time

If there is a traditional meal of turkey and all its trimmings in your near future, does it require a similarly predictable wine? I think not. The likelihood of a larger group of people with a multitude of tastes and preferences is high, and the ease of accessibility to experiment with diverse and affordable wines that work for such a meal has never been greater. Why not broaden out in your wine and food pairing experience? Here are a variety of wine styles and recommendations, from expected to out of the norm, for turkey dinner on any day.

Reds

Russian River Valley Pinot Noir - Bright, with dominant red berries, spices, and hints of sweetness, even cola.

Cote de Nuits Burgundy - Elegant expressions of Pinot Noir, complex, and earthy. Narrowing further, Nuits-St-Georges are typically reasonable in price.