Home  Wine + Spirits Wine + Spirits
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Written by JoAnn Actis-Grande
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 Greeks are said to be the first to produce wine, with traces found on the Island of Crete 4,000 years ago. In ancient times, it was a beverage that people drank every day. Wine was significant as a lucrative trading commodity. The Greeks introduced winemaking to Italy, with many Italian grapes having Greek roots such as Malvasia and Moscato, just to name a few. Later the Greeks brought wine making to France, Spain, and as far away as parts of Asia.
Wine was such an intrinsic part of Greek culture it appears in Greek Mythology. The son of Zeus, Dionysus, known as the God of wine (Bacchus to the Romans), was believed to have introduced the grapevine and taught the secrets of its cultivation and fermentation. There were many festivals in celebration of Dionysus. The tradition of festivals still holds in Greece, and here in the US they are called Glendi’s (good times) associated with Greek Orthodox churches, but open to the public. All of them celebrate with music, food and most with wine.
Retsina, the national drink of Greece, along with Ouzo, is white or rose’, touched with pine resin, and has a sweet, sappy taste – a unique flavor. Many traditional Greek tavernas make their own, stored in barrels, and it’s good. While many Americans have not acquired the needed taste for enjoying Retsina, we can now find many fine Greek wines without this resin flavor.
Just as Greek cuisine is now being appreciated, so are Greek wines. Greece has always been blessed with an excellent climate for growing grapes. Today through investment in modern technology and wine maker training at some of the finest schools in the world, Greece is producing fine wines, from their indigenous grapes, that have been recognized with International awards.
While there are seven wine growing regions in Greece and 300 indigenous grape species, the primary regions of export are: Macedonia, northern mountainous Greece, with its cooler and even growing climate; Nemea a region on the Peloponnese, southwest of Athens; and the Island Santorini (site of the legendary Atlantis). The white wines rival those produced in other regions throughout the world, and the red wines produced from, or blended with, their indigenous grapes deliver a taste that you can find no where else.
Greek wine grapes to look for: White - Aidani, Assyrtico, Athiri, Debina, Lagorthi, Malagousia, Monemvasia, Moschofilero, Muscat, Robola, Roditis, Savatiano and Vilana. Red - Agiorghitiko, Kotsifali, Liatiko, Limnio, Mandelaria, Mavrodaphne, Negoska, Vertzami and Xynomavro.
Greek wine producers to look for: Allagiannis, Argyros, Boutari, Creta Olympias, Estate Raptis, Katogi, Katsaros, Kir-Yianni, Mediterra, Paraparousis, Strofilia, and Voyatzi.
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Written by Kathleen Campbell, Cornucopia Wine & Cheese Market
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 With March comes Spring and some pretty unpredictable weather. It's been known to snow just as the crocus is starting to bloom. Let me make your life a little less unpredictable with a selection of wines and cheeses to welcome Spring. Fresh goat and sheep's milk cheeses are being produced and are great on their own. However, I have taken the liberty to pair some of my wonderfully fresh cheeses with a selection of HOT wines that I offer in my shop, Cornucopia Wine & Cheese Market in Stratham at 72 Portsmouth Ave. www.cwinecheese.com. Live. Laugh. Taste.
Natura Sauvignon Blanc 2008 Valle Casablanca Chile
Produced by Emiliana Vineyards from organically grown grapes.
87 pts. Wine Spectator
Sporting a bouquet of orange blossoms with subtle floral notes, this sauvignon blanc is rich, round and full offering nice acidity. Fresh Bucherondin, a French goat's milk cheese that ages from the outside in, pairs nicely and balances the acidity in the wine.
Rex Hill Pinot Gris 2007 Willamette Valley Oregon
A well-balanced Alsatian style Pinot Gris with aromas of Anjou pear. Crisp and full-bodied with tastes of lemon peel, peach, apple and roasted nuts. Chevre Blanc, a mild, creamy, buttery, sweet goat's milk cheese from Hollland served with a fresh, crisp green apple drizzled with honey makes the perfect accompaniment for this wine.
Perrin & Fils "Reserve" Cotes du Rhone 2007 France
89pts. Robert Parker
60% Grenache and the rest equal parts Syrah and Mourvedre
This juicy medium-bodied wine is packed with blackberry and cherry fruit with hints of pepper and black cherry. The 2007 Rhone Valley vintage is incredibly good and drinks like a wine three times its price. Serve with pasta with ripe plum tomatoes and torn basil sprinkled with Manchego, a Spanish sheep's milk cheese.
Zaccagnini Montelpuciano D'Abruzzo 2006 Reserve Italy
90 pts. Wine Spectator
A big juicy dry red wine with plum, blackberry, leather and black pepper flavors. Full-bodied and chewy with soft tannins and a long finish it comes with its own piece of grapevine on the bottle. Great with pizza drizzled with olive oil, black pepper and smeared with Seal Cove Farm Herbed Chevre from Lamoine, Maine.
And finally, one of my favorites..
Lolonis Zinfandel Redwood Valley California
A classic Zinfandel, full and rich with distinctive flavors of cassis, blackberry, plum, black peppercorns and a hint of spicy oak. Organically grown and great for pairing with a crushed black peppercorn double-creme creamy brie on a hot, crusty baguette.
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Written by Portsmouth Tea Company
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 1 cup of water
1 cup of milk (whole, 2 percent, or soy)
1 teaspoon of sugar (optional)
1 heaping teaspoon of Sweet Almond Tea
Sliced almonds for garnish
Cocoa powder
1. Bring one cup of water and one cup of milk (whole, two percent, or soy) to a boil. Add one teaspoon of sugar if desired.
2. Remove from heat. Add one heaping teaspoon of Sweet Almond Tea.
3. Steep for three to five minutes.
4. Pour through a strainer into a cup. Sprinkle with cocoa powder almonds, and serve.
Photograph by Studio 467
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Written by JoAnn Actis-Grande
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 I have always been a big fan of Petite Sirah and just recently discovered Petit Verdot. Although “petite” the wines are anything but—they are big wines with robust flavors and plenty of tannins, and precisely what I’m looking for to warm me up on chilly New England nights (and also other times of the year!)
Petite Sirah is absolutely delicious—related to the true Syrah of the Rhone Valley. DNA studies show Petite Sirah is the Rhône grape Durif, which is a cross between the Peloursin and Syrah grapes. Petite Sirah is now predominantly planted in California, where the grape grows very well in its climate. Some of the Petite Sirah vineyards in California are very old, much like the old vines of Zinfandel. Tastes include plum, raspberry, blackberries, and black pepper. This is a great wine for decanting, and pairs well with game, beef, lamb, and spicy sauces. Petite Sirah can be enjoyed fresh from the bottle or aged for a softer flavor; its high tannin content makes long aging worthwhile. Prices range from $15 to $50, and upward.
Recommendations: Bogle, Charter Oak Winery, Chiarello Family Vineyards, Foppiano Vineyards, Frog’s Leap Winery, Keplinger Sumo, Louis M Martini, Markham Vineyards, Olabisi Winery, Parducci, Robert Foley Vineyards, Spellbound, Stags Leap Winery and Switchback Ridge.
Petit Verdot, equally delicious, is one of the six original grapes of Bordeaux and has been used often in cabernet sauvignon, merlot, and most Bordeaux style wines as a blending grape. Petit Verdot ripens very late, needing lots of sun and heat. The grape is intriguing and doing well now produced on its own as a single varietal, especially in Napa Valley. Petit Verdot’s color is inky and has flavors of dark fruits—blackberry, raspberry, cherry and plum. There are hints of clove and pepper—velvety rich and luxurious. This wine is best served with food, especially hearty wintery dishes. Petit Verdot can be hard to find, but worth the search. Prices range from $30 and up.
Monty and Sara Preiser, the founders and publishers of The Preiser Key, are a great resource, and during my recent visit to Napa Valley, we had small tastes of many Petit Verdot wines. For information and locations with detailed maps of wineries in Napa Valley, the Preiser Key (www.preiserkey.com) is free and easy to find when traveling in and around Napa Valley.
Recommendations: Anderson’s Conn Valley, Ballentine Vineyards, Bell Wine Cellars, Ferrari Carano, Frazier, Heitz Cellar, James Cole, Jarvis (half size bottles only), Lange Twins, Rutherford Hill Winery, Trahan Winery, Trinchero Napa Valley, Truchard Vineyards, and William Hill Estate.
Other options for “petite” wines are half bottles of varietals, and they are more popular now than ever. Obviously, half bottles are less expensive than buying a full bottle, and you are drinking less alcohol. They are great for tasting new wines and for gift giving. Fontanafredda, one of the largest wine companies in Italy, recently released Volumi Ballati “The Prefect Serve”, appealing to people who dine in smaller groups and are drinking less wine, but still look for quality and taste. The wines are eco-friendly, as the bottles are made from 85% recycled glass. Choices include Roero Arneis, Serralunga D’Alba Barolo, Piemonte Barbera, Dolcetto and Nebbiolo.
Another way to taste new wines is to sample “petite” half glasses that many wine bars and some restaurants are featuring. This is a perfect way to try more than one wine without consuming too much or running up a large tab.
In our area, establishments serving small glasses are Corks at the Bedford Village Inn in Bedford, New Hampshire, Cava Tapas and Wine Bar in downtown Portsmouth, Z in Manchester, New Hampshire, Epoch Restaurant in Exeter, Ten Center Street in Newburyport, Massachusetts, Bin 26 in Boston, Five-Fifty-Five in Portland, Maine, and there are many other venues.
Most wine bars and a selection of restaurants offer wine flights—petite servings of multiple wines. Wine flights are a nice way to experience new wines and to increase an understanding of a specific region, vintage, or grape varietal. Other restaurants offer flights on special occasions such as Wentworth by the Sea Hotel and Spa’s Winter Wine Festival, in New Castle, New Hampshire. Wine festivals are wonderful opportunities to sample small portions of various wines.
A classy touch is when a bar or restaurant offers you a small taste before you order a full glass or bottle of wine. Additionally, some restaurants offer tasting menus—small portions of a variety of dishes paired with small glasses of wine, served in courses as a prix-fixe meal. Visit On The Marsh and The White Barn Inn in Kennebunkport, Maine, and the Black Trumpet Bistro in Portsmouth for such offerings, or visit www.tasteoftheseacoast.com for a complete list of restaurants and a calendar of events.
Be sure to ask for “the petites, please” at your favorite restaurant, wine retailer, and one of the many wine events happening in New England this winter and spring, or on a trip to California wine country. Cheers!
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Written by Nat Saywell, R.P. Imports
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 While there are indeed 27 other days in February, it is Valentine’s Day that commands our attention here in the wine universe. Granted, there are great opportunities to find just the right Riesling to go with Buffalo wings on Super Bowl Sunday (Bogle from California comes to mind), or the right thirst-quenching white after an epic day on a mountain (Salneval’s Albarino from Spain is delicious). But, every year I hear from friends and family the same question; “How can I sweep him/her off their feet with just one sip of just the right wine?” Well, here are some thoughts to help you navigate the wine aisle.
For Him:
Albert Bichot, Bourgogne Rouge “Vieilles Vignes” – France ($18.00-ish)
This wine is from 100% Pinot Noir vines that are an average 45 years old, sourced from both the Cotes de Beaune and the Cote Challonaise. This is classic French Pinot Noir that doesn’t need to beat you over the head with fruit to get its point across. There’s a little earthiness, a little cranberry and just the right acidity to stand up to anything from salmon to lamb.
Finca Decero, Malbec “Agrelo” – Argentina ($21.00-ish)
You can’t swing a construction paper-made heart without hitting a bottle of Malbec – it has become the new darling grape here in America. And, while there are more and more choices for us, there is a constant theme to most: subtlety. Malbec done right exudes supple tannins (picked up on the back corners of your mouth), hints of cocoa and a medium body that makes it versatile with foods, but doesn’t leave you feeling gypped. The Argentines are famous for their cattle, so guess what goes well this…
Quinta do Noval, 10 Year Tawny Port – Portugal ($30.00-ish)
Noval produces unctuous, long-lived ports that will change your mind about what port can be. This tawny (aged and oxidized longer than the jammier/fruitier ruby ports) shows of flavors of nougat, fig and dried vanilla. What’s great about these tawny ports, is that they’re pre-oxidized, so once they’re opened, they will last for a few months without any discernible depreciation. Great with Crème Brulée or a cigar.
For Her:
La Puerta, Torrontes – Argentina ($11.00-ish)
To every Red grape, there must exist its mate. And so, throughout Argentina, we find the lovely Torrontes growing alongside the more broad-shouldered Malbec. I stand behind the story of Torrontes’ origins as follows… It is a Spanish grape that came with the waves of Spanish emigrants in the 1800s, leaving its home in Galicia in the north west with families hoping for something better in a new world, but refusing to leave everything behind.
Modern Torrontes bears a remarkable resemblance to Gewurztraminer or Chenin Blanc on the nose; rich and perfumed. In the mouth, however, it is dry but not tart, and nearly full-bodied with gobs of pleasant fruit undertones. Think cantaloupe and ripe pear.
This is great with cheeses/pâtés or swordfish.
Elvio Tintero, Moscato d’Asti – Italy ($16.00-ish)
Whenever I pour this at a wine tasting, I just love watching people’s reactions. At first they’re skeptical, “Is it sweet?” they ask. But after one sip, a broad smile appears, and a low “Mmmm” escapes their lips. Nectar.
This is made in the north west Italian town of Asti from the Muscat grape. There they stop the fermentation before all of the sugars are converted to alcohol by dropping the temperature. They then bottle the juice, and as the temperature rises back, the fermentation recommences and stops only after all of the oxygen in the bottle is consumed and converted to carbon dioxide, giving this a beautiful fizz. And, low in alcohol, too! Buy two bottles.
Domaine la Tour Vieille, Banyuls – France ($28.00-ish)
You don’t see a lot of this dessert wine, but it is available in both Maine and NH, and is worth seeking out, because it is “The World’s Best Chocolate Wine.” It is from the seaside town of Collioure where old vine Grenache vineyards on beautifully engineered terraces drop down hillsides into the Mediterranean Sea. The Grenache grapes are harvested well into October when they have reached a dizzying ripeness. They undergo a brief fermentation that is halted by the addition of local brandy in order to retain residual sugars. The wine is then placed in clear glass vessels, and put out into the Mediterranean sun to complete its transformation. Unlike any other red you have ever tasted. It’s as good with a milk chocolate as it is with a dark, semi-sweet. Yum.
According to the children around my Kennebunk home, I am a wine cellar. I’ve worked in and around the wine industry for 15 years now, and have had the good fortune of visiting many great wine regions in both the U.S.A. and Europe. I have worked for Ed and Judi Mansing’s R.P. Imports in both New Hampshire and Maine for the past 7 years, focusing on small production, artisanal wineries.
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