Celiac Disease, Beer, and Me: A Tale of Irony

Irony: a state of affairs or an event that seems deliberately contrary to what one expects and is often amusing as a result.

Kinda like a beer blogger that can’t drink beer anymore.

After many months of suffering, multiple tests, the opinions of two different doctors, six weeks on a gluten-free diet, and finally starting to feel good again, I have no choice but to accept that fact that I have Celiac disease and can never, ever, have beer again.

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Cincinnati Food + Wine Classic: A Foodie's Paradise

This year I was once again lucky enough to be asked to attend the Cincinnati Food + Wine Classic, held September 11-13 in Washington Park. This year’s event proved itself to be a significant increase over last year, with an additional day of tasting and events on Sunday as well as more things to seek out throughout the weekend. I was immensely satisfied with this year’s event. Last year felt like a wonderful local event with a lot of potential. This year they went a long way toward meeting that potential. The Cincinnati Food + Wine Classic felt much bigger and more vibrant this year, and I was thrilled to see our city producing something that seems destined to grow into a nationally recognized event.

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One of the offerings from Orchid’s and Chef Todd Kelly on display this weekend.

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Cincinnati Food and Wine Classic Recap

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It is Sunday afternoon and I am slowly coming down from the food high that I have been riding since Friday evening. I think I can safely say that the first Cincinnati Food and Wine Classic was a solid success with plenty of room to grow in the future. The event took place Friday evening and all day Saturday in Washington Park, with a few surrounding restaurants playing host to various after parties. I was lucky enough to attend both days with a VIP media badge and here are some of the highlights.

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Cincinnati Food + Wine Classic

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Having attended a few cocktail conferences this past year I can safely say that food and drink conferences are my favorite kind of events. So of course I am over the moon about the Cincinnati Food + Wine Classic that is coming September 12-13th. A weekend of getting to know amazing chefs, learning about food and wine trends in Cincinnati and around the world, and grand tastings every night? Yes please!! I am especially excited about the Four Bourbons, Four Ways being hosted by Molly Wellmann. Tickets are on sale now and are selling fast so get yours today. Here is their official press release with all the important info.

Cincinnati Food & Wine Classic Tickets On Sale Now

First Local Celebration to Offer Grand Tastings, Demos, Competitions, Seminars and After-Parties

Cincinnati, OH – Tickets for the first-annual Cincinnati Food & Wine Classic in Washington Park from September 12-13 are on sale now. Tickets can be purchased at www.cincinnatifoodandwineclassic.com.

“This is a two-day epicurean event designed to capture the energy and enthusiasm of Cincinnati’s dynamic food scene,” says Courtney Tsitouris, co-founder of the Classic. “We’re showcasing local culinary talent and ingredients alongside nationally recognized chefs, wine and spirit experts, beer connoisseurs, authors, journalists, and network personalities.”

The Classic will include two completely different grand tastings on Friday and Saturday evening. Friday celebrates Cincinnati’s “Porkopolis” heritage with Pork Chopped, a competition judged by Andrew Knowlton of Bon Appétit, Keith Pandolfi of Saveur, and Top Chef Masters judge Francis Lam.

 

Saturday’s grand tasting will celebrate Cincinnati’s finest dining. Culinary demonstrations, wine and spirit seminars, panel discussions, chef competitions, book signings, and a Rising Star brunch take place Saturday morning and afternoon; and five individually themed VIP after-parties at downtown venues will cap off both evenings. A portion of proceeds will go to the Freestore Foodbank, the event’s non-profit partner.

“The word is out,” says Donna Covrett, co-founder and executive director with Tsitouris. “We have a vibrant food, wine, and brewing community that’s getting noticed by others. We’ve piqued the interest of publications such as Food & Wine, New York Times, USA Today, Travel & Leisure, and more as a beautiful city with a quirky-cool community of creative, talented, artisans of all sorts. It’s something to be proud of, explored, and shared.”

 

Local and national talent has already been confirmed for the event. Names include (but are not limited to):

 

Jean-Robert De Cavel + Daniel Wright + Michael Paley + Paul Sturkey + Julie Francis + Nate Appleman + Megan Ketover + Jonathon Sawyer + Keith Pandolfi + Jose Salazar + Tony Ferrari + Edward Lee + Todd Kelly + Stephen Williams + David Falk + Anne Kearney + Andrew Knowlton + Francis Lam + Elias Leisring + Nick Marckwald + Jeremy Lieb + Owen Maass + Levon Wallace + David Cook + Cristian Pietoso + Anthony Lamas + Joy Wilson + Jimmy Gibson + Stella Parks + Joel Molloy + Charles Redmond + Rom Wells + Ned Elliot + Anita Hirsch + Mark Bodenstein + Hideki Harada + Michael Worth + Ryan Santos + Kyle Johnson + Paul Barraco + Jim Cornwell + Pat Lafrieda + Vic Vegas

Tickets are priced as follows:

 

  • Grand Tasting Pass ($125): Friday Grand Tasting or Saturday Grand Tasting
  • Saturday Savor Pass ($190): Saturday Grand Tasting and 20+ Saturday Educational Experiences (culinary demos, wine and spirit seminars, panel discussions, competitions, and book signings)
  • Weekend Revel Pass ($290) Friday Grand Tasting, Saturday Grand Tasting, and 20+ Saturday Educational Experiences
  • VIP Pass ($390): Friday Grand Tasting, Saturday Grand Tasting, 20+ Saturday Educational Experiences with priority seating, exclusive VIP lounge, VIP swag bag, and admission into one VIP after party

 

For more information about scheduled talent, event programming, and ticket purchases, visit www.cincinnatifoodandwineclassic.com.

 

About Cincinnati Food + Wine Classic

Founded in 2014 by Donna Covrett and Courtney Tsitouris, the Cincinnati Food + Wine Classic is a celebration of Cincinnati’s Porkopolis and fine dining heritage as a longstanding destination for Midwest food, beer and spirit excellence. The inaugural event, located at the doorstep of Music Hall in the historic Washington Park, features local, regional and national chefs showcasing local flavors through tastings, demos, seminars, and parties across the city. For a complete look at what’s in store, visit http://www.cincinnatifoodandwineclassic.com, or follow on Facebook, Twitter and Instagram. #CFWC14

Beer Review: Victory Old Horizontal

I have two biases that I want to clear out-of-the-way before we get moving along:

  1. I love every Victory beer I’ve had. Why? Because they make lots of delicious beer.
  2. I have yet to love a barleywine. Why? No idea but I keep trying them and waiting for that to change.

I really don’t know why I’m not a fan of barleywines. Lots of people seem to love them but I just think they are OK at best. I’ve contemplated that my disinterest could be related to the name, though I know quite well that this beer has nothing to do with wine. Wine is fermented from the juice of grapes, beer is from barley. A barleywine is only wine like in its strength (ranging from 8 to 12%). I find that unlikely and really think that I just haven’t had one that I really “grabs me”. I continue to persevere and assume that one day my palate will change and I’ll fall in love as has happened with stouts and sours.

Back to #1 and my love of Victory beers. They make quite a few delicious beers all of which I’ve had (those of which make it to Ohio) and enjoyed. Somehow I missed this one before and then they took it out of rotation 2 years ago. Luckily they’ve brought it back this winter and I picked up a bottle as soon as I could find one. Here’s what Victory says about Old Horizontal:

As much as we love to see you here enjoying our beer, we encourage you to buy a bottle of this one and head home to savor it within the comfort and love of your own retreat. There you’ll discover why ‘horizontal’ is in the name.

Massive amounts of barley malts, combined with fresh harvest American hops make it aromatic and spicy on the nose. Floral, fruity aromas slide into honeyed malt depth with lingering sensations of candied and citrus fruit. Late warming alcohol brings all of these flavors into wonderful harmony to finish.

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Know your local brewery: Cellar Dweller

When I first had Cellar Dweller last year I was not quite amazed. I remember trying 3 or 4 and found them all to be good, not great and certainly not astounding. That changed drastically a few weeks ago at Village Wine Cellar in Lebanon. I had the Doorbell IPA that went through a Hop Rocket right before kegging and man was it amazing (sadly as I found out there has only been one sixth-barrel of that so far). That motivated me to get me off my ass, pay a visit to the Cellar Dweller, and help you all know a bit more about them.

The fist things to know is that, as of now, Cellar Dweller is one guy, Steve Shaw, and he’s in a… well, in a cellar. Unlike most breweries who own their own warehouse, Cellar Dweller has the advantage of being beneath the Valley Vineyards Winery. Steve is part of Valley Vineyards family and they were happy to lend him a hand when he got the idea for Cellar Dweller.

Valley Vineyards Cellar Dweller

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The Seeker Wines

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Those of you who know me know that I know my way around booze and I also know my way around steampunks. (If you don’t know what steampunk is, think Jules Vern carried into the 21st century.) So it is fitting that I first discovered The Seeker Wines through the steampunk world. A friend of mine is a representative for Seeker Wines and he also hosts one hell of a room party. But when I got the chance to review Seeker Wines for my podcasts, I was thrilled to try them somewhere other than a party at a steampunk convention. Being constrained by a corset and already drunk are not the ideal conditions for a thoughtful and balanced tasting.

The Seeker Wines is a small, family owned company that seeks to source the best family owned wineries around the world and to bring them to the world with elegant labels and affordable prices. They have also hitched their wagon pretty firmly to the steampunk movement. Each wine has a whimsical flying contraption on the label and a steampunk explorer character who supposedly “discovered” the wine in some far off place. It has been awhile since I studied world explorers in 5th grade and at first I thought these were actual historical figures. Then I noticed that many of them were wearing goggles and one talked about fighting a giant metal octopus on his journey. I realized my mistake quickly at that point.

Seeker  Wines currently has three red and two white varieties available and so we did a two-part tasting on the podcasts. The Charlie Tonic Hour Episode 67 features the reds which I am reviewing here, and for the whites you can listen to Bottoms Up Episode 8. So without further ado, here is what I think of each of the wines.

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Pinot Noir 2011

Discovered: In France by Colette Bourgogne

Winemaking: “Cold maceration” “Fermentation in open-top barrels” “Maturation in tank on light lees”

Tasting: “Red fruit and spice” “Balanced acidity and ripe fine tannin” “Food friendly

Just to be honest to my own limitations, I am sadly unsure what many of winemaking phrases mean but I did gather that this is a wine that is not aged in oak and I could tell that right away. The fruit is more forward in this wine and there is a lightness and brightness that you don’t get from oak-aged wine. I found the tannins rather strong and it does have a very long finish. Personally I felt that the sweeter, fruitier notes on the front were a little weak in comparison to the strong finish but it does balance out better after breathing for a bit. Overall this is all an enjoyable wine but not one that I would seek out if it was inconvenient.

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Malbec 2011

Discovered: In Argentina by Esteban Colombo

Winemaking: “Hand picked” “Cold maceration” “Aged in French Oak for six months”

Tasting Notes: “Black cherry and dominate spice” “Smooth and robust with a spicy finish”

Very much spicy and woody nose and a big bold taste. You can pick up on the oak very definitely. Unlike the Pinot Noir, this one did not calm down as much after breathing. This was one of Charlie’s favorites but for me I felt the oak was too dominate. However I could see this one working well with a steak or some strongly seasoned barbecue. On its own it might be too much but when paired with a flavor that can stand up to it I can see it improving.

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Cabernet Sauvignon 2011

Discovered: In Chile by Isadora Cortez

Winemaking: “Cold maceration” “3 pumpovers per day” “Aged in 20% new oak, 50% American/French for 5 months” “Reserva-level Cabernet Sauvignon”

Tasting Notes: “Ripe black and blue berries with a touch of vanilla” “Creamy tannins” “Beautiful structure with chocolate and toffee”

This one was the clear taste winner for both Charlie and myself. It helps that Cabernet Sauvignon is my usual go-to variety of red wine but this is a particularly complex yet well-balanced Cabernet Sauvignon. It is one of the few wines that I find the vanilla flavors to be really apparent but at the same time it is not overly sweet. In this wine the oak aging really does add a subtle and lovely hint of chocolate that rides just under the berries and then finishes with an assertive but not intimidating show of spice and tannins. I highly recommend this one.

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Chardonnay 2011

Discovered: In California by Wolfgang Masterssen

Winemaking: “Ferment 12 days at cool temperatures in stainless steel tanks” “5% Gewürztraminer grapes for floral notes and richness”

Tasting Notes: “Light scents of citrus and floral. Flavors of ripe pineapple, golden apple and Anjou pear are balanced by citrus notes and a smooth, creamy finish.”

I do prefer un-oaked Chardonnays to oaked so this wine started with an advantage for me. The fruit is much heavier than any floral notes for me. Pear, citrus, and pineapple came over much stronger than anything else but it does have a really nice creamy mouthfeel. Good but not mind blowing.

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Sauvingnon Blanc 2012

Discovered: In New Zealand by Captain Cornelius Weatherbee

Winemaking: “Cool fermentation is carried out in stainless steel tanks to capture fruit purity. ” “Aged on fine lees two months for added weight and richness.”

Tasting Notes: “Prominent fresh acidity which is balanced by an intense core of fruit where characters of lime and apple come to mind.”

This is one of the more unique Sauvignon Blancs that I’ve ever had, and I’ve had quite a few because it is my mom’s wine of choice. It has a a stronger bouquet than is typical for this wine and a really nicely complex flavor. This is the first Sauvignon Blanc I’ve had that has a mint taste, and it came across very distinctly in addition to lime and apple flavors. Very light and bright, the flavor has an almost sparkly quality to the tongue even though there is no carbonation. And yet there is also an undertone of earthiness. Almost a moss flavor that does balance the spark and spice of mint and citrus. This was my favorite of the whites and one that I will consider ordering for my mom to get her opinion.

If you want to try some of these lovely wines yourself you will have to order them from your local wine shop or online merchant. Or I have a more fun proposal for you. Seeker Wines is the official wine of The Steampunk Empire Symposium here in Cincinnati. At the show parties both nights, The Seeker Wines will be available to try for all party goers. Despite what I said that the beginning of this article, parties at cons might not be the best place for serious tasting, it is officially the most fun way to try a wine.