What makes a good wine bar?

There was recently an article in the RFT about the nine best wine bars in St. Louis:
http://blogs.riverfronttimes.com/gutcheck/2012/04/best_wine_bars_st_louis_2012.php

In the event that the link is no longer valid, I do want to capture what they were:

• 33 Wine Shop & Tasting Bar 
• Remy's Kitchen & Wine Bar 
• Bridge Tap House & Wine Bar  
• Sasha's Wine Bar  
• Pomme Cafe & Wine Bar  
• Ernesto's Wine Bar  
• The Wine Press  
• Robust Wine Bar  
• Vin de Set

(I have not yet been to Bridge, but I have been to the rest.)

It got me thinking-what makes a good wine bar?  About 2 or 3 years ago my wine club visited a wine bar a month - we didn't hit them all, but the basic requirement was they needed to have at least 15 options by the glass. Selection/ variety is important, probably the most important thing, in my opinion, in a wine bar. But what else makes a good wine bar?? How big of a difference does price play? What about the price per glass/bottle ratio? Food selection/ambiance? What about a combo wine bar/wine shop - does the option to purchase a bottle at retail (either with no or minimal corkage) and drink it there intice you or turn you off? (like St. Louis Wine Market or Balabans) Are things like quality of glassware/variety of sizes for different wines important?

My new favorite electronic invite

As I’m sure you’ve heard me mention, I have a wine club – the wine club’s invites are managed by an electronic invite site. I used to use evite, but I got tired of the huge ads and what not so I’ve switched. Recently, one of recent favorite “electronic invite” sites, Socializr, got bought and at first, things just didn't work right, then my favorite features went away- some I could pay for, but overall, even IF I wanted to pay, it wasn’t the same. Enter Anyvite. Things I like about it-it has an easy mobile interface (although it defaults to it when viewed in mobile, some people like that, some don’t) it doesn’t limit my description, let’s me customize the picture, still limits attendance and allows for comments, reminders, etc. You can even have an RSS feed on your website to keep track of invites. Things I don't like about it- not very "fancy" looking and the default mobile presence requires seperate clicking to view RSVPs and comments and the link to view it "standard" is at the bottom. One other thing is different-it counts "maybe's" as a "yes" in your total count, so make sure people know that.

Here's a quick look at the standard version online- as you can see, a small ad ontop, but really user friendly.

Here's the mobile version- as you can see, simpler, no pictures, seperate links to view guest RSVPs and comments, but very easy to RSVP and get the address. Note, I deleted the address and I put some arrows in to point out certain things, so this is a modified view.

All in all, I like Anyvite and will use it as long as it keeps offering these features for free! It took some serious googling to find it, however, so I wanted to share it with you all!

Beef Strogonoff Sandwiches

Last night I made some sandwiches for wine club and they were great with the wines- pinots, merlots, and red blends (all from the 45 degree line). The recipe was requested, so here it is. Please note I used a thinly sliced strip steak, versus the tri-tip, simply because we had an extra one to use, and I bought a pre-mixed pack of  dried mushrooms and let them soak for 30 minutes, vs using fresh ones - other than that I followed the recipie pretty closely.

• 2 tablespoons (1/4 stick) unsalted butter, divided
• 5 tablespoons extra-virgin olive oil, divided
• 1 pound assorted fresh wild mushrooms (such as chanterelle, oyster, crimini, and stemmed shiitake), cut into 1/4-inch-thick slices
• Coarse kosher salt
• 1/4 cup dry white vermouth
• 1/4 cup heavy whipping cream
• 1 1 1/2-pound tri-tip roast, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
• 1 1/2 minced shallots
• 1 tablespoon all purpose flour
• 1 teaspoon plus 2 1/2 tablespoons tomato paste
• 1 cup low sodium beef broth
• 1/2 teaspoon Hungarian sweet paprika
• Crusty bread, halved.
• 1/4 cup sour cream


Melt 1 tablespoon butter with 1 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and sauté until mushrooms release juices, about 6 minutes. Increase heat to medium-high; sauté until mushrooms are tender and brown, about 4 minutes longer. DO AHEAD: Can be made 2 hours ahead. Remove from heat. Let stand at room temperature.


Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits, about 1 minute. Stir in whipping cream; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.


Melt remaining 1 tablespoon butter with 1 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and sauté just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and sauté until golden brown and tender, about 4 minutes. Stir in flour and 1 teaspoon tomato paste (mixture will clump). Add broth and paprika and whisk to blend, scraping up browned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Remove from heat; cover and keep warm.


Meanwhile, preheat broiler. Whisk remaining 3 tablespoons oil and 2 1/2 tablespoons tomato paste in small bowl to blend. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 2 minutes. Slice and arrange toasts on large platter.


Add beef slices and any accumulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse salt and pepper. Rewarm mushroom mixture over medium heat. Divide beef mixture among toasts, then top each with mushroom mixture.

Let's fly at 45 degrees and taste the similiarity

This month's theme for my wine club is Flying at 45 Degrees ...why, you ask? Well, aside from wanting to encourage our New World-oriented palates to branch out across the ocean, there's also some serious comparative value at looking at wines that are around the 45 degree mark in latitude. Notice how Washington, Bordeaux and Burdundy are all right there:

While the growing season is slightly shorter from beginning to end than more southerly wine regions, the number of sun hours received in the 45 degree latitude mark is equal due to incredibly long days at such a high latitude – receiving up to 17 and a half hours of sun each day. (I remember when we were in France in June it felt like the day lasted forever - at 10pm you could still see for miles. In Ireland it was even more insane with sun from 7a-11:30p!) So, the climate, soil, and winemaking techniques differ, but some say the latitude similarity is the reason for the similarity in quality of the wines. We'll see!

Aglian-what?

It’s always a nice surprise when we get a varietal or blend that we aren’t familiar with in a wine club shipment. It doesn’t happen often – not because we’ve had a ton of varietals, but there’s a reason the varietals aren’t on every wine shelf- difficult varietal, specific climate needs, etc.


Well, in the past month we’ve received not one, but TWO of the same lesser known varietal, Aglianico [ah-LYAH-nee-koh] from two different wine clubs. (Aglianico is an Italian variety primarily grown in the southern part of Italy, performing best in hot climates and volcanic soils, although both of these were from California) I don’t recall ever having it, although it’s possible I tasted it but would remember having a bottle with dinner, for example.

The two we received were the 2006 Domenico Winery Aglianico and the 2009 Benessere Winery Aglianico. Clearly we chose to try the 2006 first, and the pairing recipe called for lamb, so a dinner was born. We bought a leg of lamb, seasoned with some thyme and tarragon, put it on the grill and opened up the bottle to taste.


Now, we’ve gotten in the habit of opening up the bottle for dinner about 30-60 minutes before dinner pouring a small glass to determine if the wine should be decanted, or just left in the glass and bottle to air. (in order to really allow an open bottle to aerate, you need to pour a small amount into a glass to get air into the wine in the bottle- not just uncork it)


Back to the wine – the recipe had called for lamb or a “heavily marbled ribeye” so we took that as the wine will be tannic and strong – we anticipated it would need some time and we were right. Right out of the bottle it was astringent and strong. We poured our glasses and decanted it while the lamb cooked, about 45 minutes and it opened up nicely. While still strong, it was no longer astringent – just tannic – and it was really wonderful with the lamb cutting through the fat. It continued to evolve with flavors of dark cherry and currant, with a little bit of spice. By the time we were finished with the lamb, it had softened to the point of no longer requiring food, so we clearly could’ve kept the 2006 for another 2+ years. Naturally we’re quite bummed, because that means the 2009 should be cellared for quite some time before reaching it’s peak.

Trying new wines is fun, so keep an eye out for something you've never heard of!

Wine Enthusiast deal for V-day

To show my love, I thought I'd share this deal....

History of the Artist Series Quest

I was skimming my blog and realized I haven’t posted much on my Artist Series Quest in quite some time. One might think I haven’t been actively collecting – but one would be wrong. I have about 20 labels already taken off, with another…at least 30 ready to be taken off. But my inability to finish projects is not the point of this post- it’s to talk about the reason for my affection towards “artist series wines”.

When I was .. well, we’ll say a bit younger.. I worked a restaurant that had an excellent wine list and the owners were committed to their staff knowing about wine so we often had the opportunity to taste wines before a shift, or if a table wanted to give us a glass, we could share a little bit with them. It was a wonderful kick start to my wine knowledge – but also propelled my palate quickly past the “entry” level wines, thus I’ve always had a taste for wines that are more expensive than my pocketbook would like. One of the wines I learned about was the Kenwood Artist Series. I had mentioned it in another post, but since then the link has changed, so I’ll tell the story now:

In 1974 Kenwood released a wine (what is now their Artist Series) with a drawing of a naked lady on it. It was rejected by the ATF because it was “obscene”. They then submitted a new label, but with a tongue in cheek twist-it was the same label but with a skeleton where the lady was. It was also rejected. So, finally in 1975 they released the “Hillside” label- the same label, just with no lady, no skeleton. (no…fun). Times changed and in 1994 they released the same “Naked Lady” label – the originally rejected one – and it was accepted! Here’s a picture of the 1994 label, along with a very grainy picture I took at the Kenwood winery earlier this month of the 3 labels:

This was a very interesting story with a nice twist of sex, art, and booze. (while at the winery we also picked up 2 free posters; one of which was indeed, the 1994 label!) Times have certainly changed - you can find all sorts of provacative labels now! The best part about the Kenwood Artist Series is the wine is always great and ages well. So, I decided to try other wines with art-based labels -  typically if a new "artistic" label is released for a bottle, it's because the wine is special, whereas if it's just mass printed year after year, it may or may not be special.   I've liked most, if not all, of the wines with a true unique-to-the-vintage "artist series" label, thus, the Artist Series Quest was born! Currently my quest is focused on the Gundlach Bundschu artist series - a bit pricey, but I'm on the lookout for a deal....