It’s almost that time of year again–Valentine’s Day. A day to celebrate your sweetheart and enjoy something sweet. According to a 2009 study, more than 58 million pounds of chocolate will be sold during Valentine’s week. Ever wondered what to sip while enjoying some Valentine’s chocolate? We will suggest a few of our favorite chocolate and wine pairings for your Valentine’s weekend.

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Here are a few basic tips for pairing wine and chocolate:

• Wine should be at least as sweet as the chocolate (if not a little sweeter) and avoid dry wines
• Pair lighter chocolates with lighter wines, and heavier chocolates with bigger wines
• Pair similar flavors in the chocolate and wine, like a raspberry chocolate with a zinfindel with raspberry notes
• Taste the wine first, then taste the chocolate to allow the flavors of the wine to coat your mouth before tasting the chocolate

Milk chocolate pairs well with a variety of wines, including: pinot noir, merlot, muscat, dessert wines, riesling and sparkling wines. For a milk chocolate bar, chocolate mousse or chocolate cheesecake, try a light-bodied merlot or pinot noir. Muscats, sparkling wines and rieslings are great pairs for mild milk chocolates. Pair chocolate covered strawberries with any type of sparkling wines, especially sweet champagnes.

Are you a dark chocolate fan? Pair bittersweet or dark chocolate with full-bodied wines like cabernet or zinfindel. A tawny or ruby port also will stand up to dark chocolate.

White chocolate pairs nicely with a sherry, which will pick up the creaminess of the chocolate, or an orange Muscat, which will pick up the fruit tones. Another more contrasting pair is white chocolate and zinfindel, which is high in tannins and alcohol content but is softened by fat content of the chocolate.

Watch this video from Wine Spectator about red wine and chocolate pairings and have a wonderful Valentine’s Day!

How to Taste Wine

Wine is an alcoholic beverage made from fermented grapes, but there is much more to wine than this basic definition. Wine tasting can be a very complex process, so this post is aimed to simplify the process.

The three basic steps of wine tasting are appearance, smell and taste.

First, pour a taste (1-2 oz.) into a glass, swirl and observe the clarity and color of the wine. Red wines tend to get lighter with age; where as, white wines usually get darker. Swirling a wine glass allows air to blend with the wine, opening up both the smell and taste. Check out the “legs,” or wine viscosity, which run down the sides of the glass when swirled. The speed in which the legs move is an indication of the amount of alcohol, glycerin or sugar present.

Then, swirl the wine and smell its aromas and nose. Identify the aromas of the grapes, such as floral, spicy or fruity and then work your way to more detailed aromas like raspberry, tobacco and fig. Below is a helpful chart to help you navigate the aromas of wine.

Finally, sip the wine and breathe in through your mouth to allow air to pass over the wine. This will allow the aromas of the wine to make their way to your nose. What makes the biggest first impression? What is the texture? Silky, smooth or crisp? Can you feel the acidity or tannins? The weight of the wine in your mouth should indicate whether it is light-, medium- or full-bodied. How is the finish of the wine, or final impression the wine leaves on your mouth? Does the taste linger in your mouth for a few seconds or longer (long-finish) or fade away immediately (short-finish)? Finally, and most importantly, is the wine balanced in its acidity, alcohol, fruit and tannins?

Check out a great overview of white wine grapes and red wine grapes from Wine Enthusiast Magazine. The only way to master the art of wine tasting is to try a variety of wines. Beginners may try tasting the basic varietals (chardonnay, sauvignon blanc, pinot noir, merlot and cabernet), while more experienced winos may taste a single varietal and compare producers/wineries or taste one varietal from the same winery but different vintage.

Both Wine Enthusiast and Wine Spectator have done the dirty work, and each publication has produced an extremely helpful wine buying guide that is available online.

Now you are on your way to becoming an oenophile!

Wine Terms 101
One of the best way to learn about wine is to be familiar with wine terms. We’ve highlighted many commonly used wine terms below.

• Acidic/Acidity- One of the tastes of wine. All wines naturally contain acid, but it should always be in harmony with the fruit and other flavors. The presence of acid is necessary for wines to age and gives it a lively, crisp quality. Acid is tasted on the sides of the tongue and mouth.
• Aerate- To allow a wine to “breathe” by exposing it to oxygen. Aerating a wine helps it to mellow and develop its full flavors, especially red wines. Decanting is a way to aerate wine.
• Appellation- One specific geographic area from which a wine is produced. Most European wines are named by appellation rather than grape varietal.
• Balance- Harmony among the wine’s components – a balance of acid, alcohol, fruit and tannins.
• Body- The texture and weight of a wine. One component in wine that gives it body is glycerin.
• Bouquet/Nose- All The smell of wine. There are an unlimited number of aromas in wine, and just as many descriptive adjectives for those aromas. True wine appreciation will allow you to decipher and describe those aromas for yourself.
• Character- The features of a wine that distinguish it from any other wine. A good wine should have character.
• Complex- Having many different flavors and aromas. A quality wine should be complex.
• Crisp- Usually associated with the acidity in wine and more often with white wine, this denotes a fresh, light character.
• Decant/Decanting- Pouring wine from its original bottle into another container (decanter), allowing the wine to “breathe” and/or to remove sediment.
• Dry- One of the more common wine definitions, a dry wine has little or no residual sugar left in it after fermentation.
• Earthy- More often used to describe European wines, these have aromas and flavors resembling the earth, perhaps even soil or rock.
• Fermentation- The process of adding yeast to crushed grapes to turn their sugar into alcohol. Fermentation processes and times vary. Wines are generally fermenting in oak barrels or stainless steel.
• Finish- The final impression a wine leaves in your mouth. A finish that lingers (long) is a sign of a well-made wine.
• Fruit/Fruity- One of the wine descriptions used when a wine imparts prominent fruit flavors and aromas.
• Full-Bodied- denotes a wine of a certain depth, power and richness.
• Legs- These noticeable traces of liquid left running down the inside of your wine glass after it has been tipped. The speed of movement indicates the amounts of alcohol, glycerin or sugar.
• Meritage- A term used by California wine producers to describe their wines blended from Bordeaux varieties. It was designed to indicate a wine blend of higher quality than a “table wine.”
• Oenology/Oenophile- The study of wine or one who studies and appreciates wine.
• Oxidation- The exposure of wine to oxygen or air. Some exposure is good and necessary, but too much will turn wine to vinegar.
• Palate- The combined human tasting faculties in the mouth.
• Sediment- The non-liquid material at the bottom of a bottle of wine. Sediment is naturally occurring and it completely harmless. It can be easily removed through decanting.
• Smooth- A wine that feels soft in the mouth, generally lower in tannin and acid.
• Sommelier- The restaurant specialist who has considerable wine knowledge and assists guests with their wine selection.
• Spicy- Having spicy characteristics, such as mint, clove, cinnamon, vanilla or pepper.
• Sweet- “Sweet” is one of the wine definitions easily confused with “fruity.” Sweet indicates the presence of residual sugar, left over when the grape juice is converted to alcohol. Some dry wines have an aroma of sweetness that in reality comes from ripe fruit flavors.
• Tannin- An ingredient found naturally in the skins, seeds and stems of grapes. Tannins are usually found in red wines and give that dry, lip puckering sensation. They are an important component in the aging process and soften over time.
• Varietal- Wine that is made from a single grape variety or named for the dominant grape in a blend.
• Vintage- The year the wine is harvested.
• Vintner- A wine maker – the person who makes important decisions related to the production of a wine.

Thursday, January 28th

I made it to New Zealand safely! We truly hit the ground running upon our arrival, but first about the journey. It was one of the longest and most grueling I have endured. 36 hours of taxis, planes and buses door-to-door. To fully understand New Zealand you have to realize how far away it is. It is literally on the other side of the world. When you cross the international date line in the South Pacific, you propel forward a day, so Wednesday, January 27th did not exist to me. We went straight into Thursday morning, landing in Auckland around 6am.

The only person I know from New Zealand is Matt Mitchell, winemaker for The Crossings winery who we hosted for a wine dinner at Slightly North of Broad a couple of weeks ago with Chef Bob Wagoner, and he was the first person I ran into when we were leaving baggage claim. Small world!!

Air New Zealand was wonderful and the people of New Zealand are equally so. Down-to-earth, calm, no nonsense, extremely friendly, straight-forward, generous (we are renting a house from a lady who moved out in the morning so we could move in and she left, Holly, her old dog for us to look after!).

A note about my fellow intrepid travelers – we are a group of six led by the fearless David Duckhorn (son of Duckhorn winery fame and president of Via Pacifica imports – a gentleman of great character). Jan, Jon and Mark are wine distributors in Maryland, California, and Ohio respectively, Brenda owns the top restaurant in Maryland, and then myself – the sole wine director/sommelier in the group. We are spending the first few days in Hastings (Havelock North) right around the corner from Hawkes Bay.

We took a little hopper flight to Napier and scattered herds of sheep as we landed. Having had a quick bite of lunch we piled into our cozy little van, and sped towards the wineries. First stop was Craggy Range which is a stunning setup and the tasting room is surrounded by a “craggy range”. Probably one of my favorites, and the wines were showing beautifully, especially “Le Sol” Syrah. After the winery we explored the town of Napier with a stop into the wine museum, and a view of the entire Hawke’s Bay. We then drove to Trinity Hill Wine Estate and met up with the (Aussie) winemaker John Hancock. Ironically his signature is on every bottle! Had a great tour of the Gimblett Gravel range and a barbeque at the winery for dinner.

Cheers,
Patrick

Schug vineyards

Come enjoy one of Charleston’s favorite wineries and a delicious five-course dinner on Monday, January 18 at the Old Village Post House. Wines from Schug Estate will be paired each course, and Winemaker Michael Cox will be present to discuss the wine making process at Schug and provide tasting notes. This event will sell out, so reserve your seat now!

The menu will begin with a scrumptious Benton’s Pork Belly, followed by a Thai-inspired Barramundi dish and finally a succulent Duo of Grilled Lamb Chop and Garlic Sausage. To finish off the meal, guests will enjoy a Vanilla Bean Cheesecake with Oreo cookie crumb crust topped off with a cherry glaze. Click here to view the full menu.

Carneros-based Schug Winery combines old world understanding and tradition with modern winemaking techniques. Schug is best known for their Chardonnay and Pinot Noir, which will each be paired with a course, in addition to their other popular varietals, like Sauvignon Blanc, Cabernet Franc and their sparkling red, Rouge de Noirs Brut.

Schug uses sustainable practices, such as creating bird habitats for natural pest control. Winemaker Michael Cox came on board at Schug in 1995, and brings a lifelong interest in wine and a preference for new technologies. Read more about the history and philosophy at Schug Estate here.

The dinner starts at 6:30 p.m. with a courtyard reception and hors d’ oeuvres, followed by dinner at 7 p.m. Cost is $58 plus tax and gratuity, and seating is limited. Please call 843-388-8935 to reserve your seat.

Inspired by South Carolina’s upcoming restaurant week – Maverick Southern Kitchens introduces “3 for 30″ for all of January. Guests can choose from three options in each of the three delectable courses at our restaurants, for just $30. Best of all: chef’s selections will change regularly and reflect the best of what they’ve got cooking any given day.

Maverick Southern Kitchens Greets January with a Tasty Program!

Join our Frank Lee and his friend, chef Bob Waggoner (formerly of Charleston Grill and now U Cook with Chef Bob) for a memorable evening of food and wine. The two fishing buddies are joining forces in the SNOB kitchen to whip up five delectable courses of their favorite dishes. Winemakers from The Crossing and Geyser Peak will also be on hand to guide pairings for each course. The evening starts at 6:30 with an hors d’oeuvre course. For just $68 (plus tax and gratuity), this one’s sure to sell out – fast!

Chefwear, one of the premier suppliers of quality chef clothing, has featured Maverick Southern Kitchens on their recent catalog cover.

Our chorus line of characters include (left to right):

Reggie Bailey (former sous chef at OVPH), Jim Walker (Chef de Cuisine of OVPH), Adam Sellers (former tournant chef at OVPH), Anthony Gray (Executive Chef of High Cotton Charleston & High Cotton Greenville), Emily Kimbrough (chef, instructor at Charleston Cooks!), Shawn Kelly (sous chef at Slightly North of Broad), Patrick Rebholz (sous chef at High Cotton Charleston), Chelsey Conrad (line cook at Slightly North of Broad), Mary Coveney (retail sales manager, instructor at Charleston Cooks!), Frank Lee (Executive Chef & Vice President), Mike Wutz (sous chef at High Cotton Charleston), Danielle Wecksler (chef, general manager of Charleston Cooks!), Mae Jordan (instructor at Charleston Cooks!).

High Cotton in Charleston will host a Bastille Day Bash on July 14th. 12 amazing wines, French-themed hors d’oeuvres. It is sure to be a wonderful time.

For more information, click over to our Web site.

Almost 700 guests celebrated the 236th year of the Charleston Chamber of Commerce at the Annual Meeting held Friday night at the Convention Center.

In addition to great food, camaraderie and laughter, recognition and awards were presented to several key individuals and organizations for their committment and contributions.

The management and employees of Maverick Southern Kitchens proudly congratulate our own “Mr. E.” on his Volunteer of the Year award, earned for his successful leadership of the chamber’s 2009 Total Resource Campaign.

Those who are familiar with Dick Elliott (president) know that in addition to hospitality and great cuisine, he is deeply committed to economic development of the communities in which we serve.

Read more about the Annual Meeting and join us in congratulating this year’s award recipients:

Joseph P. Riley Leadership Award
Mt. Pleasant Mayor Harry Hallman

Chamber Staff of the Year Award
Janet Newham

1773 Chamber Award of the Year
Roper St. Francis Healthcare

Volunteer of the Year Award
Dick Elliott

In the May 2009 issue of Knoxville Magazine, Janet Testerman did a destination article highlighting the best Charleston has to offer, and she had great things to say about Slightly North of Broad:

“Restaurants

Slightly North of Broad (S.N.O.B.): Voted Charleston’s best restaurant in 2006 for quintessential Charleston lowcountry cuisine from an open kitchen. Request Shane Diviney as your server. 192 E. Bay St…”