Relationships and Wine

If you’ve ever tasted wine either by accident or on purpose, then I’m sure you’ve had some thoughts about the beverage you’ve just consumed - thoughts that ranged from, “yuk!” to “wow!” But, what if you were asked to explain exactly what it is that you like about the wine…that’s where it can get tricky. So I devised a service that makes it easier to talk about your wine “affairs.”

Hopefully, my consulting service below will help guide you through your wine-ing experiences with enjoyment and ease.

Relationships & Wine™

Wines can be described in much the same terms as people: they can be fascinating, entrancing, overbearing and occasionally awful. To help you score your wine encounters, I’ve created a scale from 1 to 11. Here’s to a lifetime of Six or Better!

1- An encounter with a 1 would, if possible, be extremely brief. A 1 would inspire you to turn your back and flee, without hesitation. In a wine your reaction is equally direct: you'd spit it out.

1: run away! = spit it out!

2- Imagine a person who approaches you at a function and, while you're not completely repulsed, you move on as quickly as good manners allow. In a wine, a 2 means at first taste your reaction is to push the glass away and move to greener pastures. The only reason to know this wine's name is to avoid future encounters.

2: brief conversation = taste it once, push glass away

3- You would finish a date with a 3. And be content in the knowledge that you never have to see them again. In this wine, you would finish the glass but decline a second. Life is too short!

3: finish the date = one glass is plenty

4- A date with a 4 would not change your life. As for a second date - okay, sure, why not? But be honest: this person is not likely to rate a mention in your little black book. A 4 wine you'd be okay with - not thrilled, mind you, but okay - with trying a second time.

4: worth a second date = you'd try the wine again another time

5- You're bored, yet restless. The phone rings. At the sound of the voice you remain calm. Still, convenience certainly counts for something. A 5 wine is one you've perhaps had before, but more to the point, happens to be the only wine that is being served and so you drink it.

5: If nothing else is going on I guess = decent wine is better than none

6- This is a person of quality. Funny maybe... good conversationalist... has a little Yin to go with your Yang. You're dating, a bit, but not exclusively.

6: dating = this is an interesting wine to have every now and then, especially when the mood strikes

7- Sometimes “just friends” is a good thing! There’s a lot to be said for great company that’s free of quirks, drama or silly complications. A 7 wine has the same appeal: it’s a wonderful companion, always dependable, and certainly easy to live with.

7: friends = easy to drink

8- You imagine introducing this person to your family to cheers, not snickers. This is someone whose company you enjoy so much you want to share it. It’s the stuff of long-term commitment. This is a wine that’s made a real impression; an 8 stands far above the crowd, and you look forward to enjoying it again and again.

8: long term commitment = a very fine wine

9- People don’t swoon much anymore, but here you are: proposing on the first date. You can’t help yourself! A 9 wine makes you pause, take a look around, and seriously ask everyone to quiet down and allow you to savor the moment.

9: engagement = wine that made you take a pause

10- You are asked the fateful question. The answer is, without reservation, “I do!” This is a wine that’s beyond unforgettable, and changes the way you think about wine. In short, it’s "The Wine": the one that literally takes you into the wine world (everyone in the wine world has one) and makes wine an important part of your life that you never look back.

10: marriage = your launch wine

11- This person is your inspiration, your co-conspirator in making every day feel like a heist from the Bank of The Good Life. The relationship has stood the test; you would renew your vows in a heartbeat. Here we have a wine that rises far above mundane descriptions like “value.” This is the wine you would pay almost anything for, travel wherever necessary to find, do whatever it takes to experience again.

11: renew vows = you'd do almost anything to have it again

Post Garage Sale Wine Tasting w/Friends

After all the haggling was over and my belongings were sold, it was time to "WINE DOWN!" BTW, if you've never had a garage sale, beware of most, if not all, of the visitors. They almost always ignore the start time, and then want your wares for pennies! My good friend and wine comrade Marilice made me privy to this, and thankfully, she suggested that I keep the garage doors shut until the posted start. Good thing I listened to her, because there was a “flock” of early birds (I'm being kind) pecking at my door at least an hour before "Grae's Goods" were available for purchase. Who knew there were "professional" garage sale goers?

What made this wine tasting particularly enjoyable was not just the lineup of the wines, but that it was experienced both with old friends that I hadn’t seen in a very long time and with a couple of special new ones. For me, one of the greatest pleasures of wine is sharing it. When I asked Dexter (new friend) what he thought about the wine being served, he said that he did not know much about wine, and that since this was his first actual tasting, he felt unqualified to comment. He then called himself a "newb" (definition of a newb, or newbie = a person who is doing something for the first time and doing it poorly). Sadly, this feeling is common for a lot of people when it comes to wine - they feel intimidated to voice their opinions.

You don't need to be a graduate of the International Wine Center with a "Masters in Wine" to enjoy or comment on it, just like you don't need a degree from the NY Film Academy to enjoy or critique a movie. What I would suggest, however, is that you try many different wines from different countries before you declare which country's juice is your favorite. How should you do this? Here comes the pitch! You can join my monthly wine club (click here), where you will receive a different wine from a different region and/or country each and every month, or you could attend wine tastings throughout your area (click here), or both. Needless to say, I cast my vote for both :) !

Alinea: A Truly Amazing Restaurant in Chicago

It was a late Saturday afternoon in December 2010. The auction just ended, and the main question thought on everyone’s mind wasn't how well the wines did, but instead, “Where should we eat?” Actually, I think it went more like, “Hey, what’s the best place to dine these days in the windy city?” Alinea, was the suggestion.

Neither Murph nor myself had never heard of Alinea, but we were happy to go. That is, until Marc said, “You’ll never get in. People wait months for a reservation.”

(End Scene. Lights Up. Enter Bill.)

“Wait,” Bill said. “Let me make a phone call.” Anticipating our superhero's return, Marc (a.k.a. the Voice of Doom) proclaimed, “Forget it. It’s not going to happen.” No sooner did his pessimism fill the air when Bill (minus the red cape) returned, cell phone in hand, with a voice on the other end asking, “What time would you care to dine?” Murph and I quickly glanced at one another. I stuttered slightly. “8 o’clock?” Response from our new best friend (a.k.a. the voice on the other end of the phone): “See you at 8!”



You know, you’re raised not to be tacky (as in not to gloat), but COME ON! This was classic, a scene lifted right out of a movie. This time, gloating to the highest power was called for, and gloat I did. (For the record, only I did the Happy Dance. Murph remained dignified, for he is dignity personified.)


Similar to the way an invitation sets the tone for an event, our experience began the minute we entered Alinea. The restaurant’s futuristic hallway guides you to a door that leads you into “The Room.” The dining space is simple and elegant, and the service superb. The overall experience was like nothing I’ve ever encountered. Murph said it best when he said, “It’s the Cirque du Soleil of dining,” Twenty two courses of delicious, edible art. I would share more about the presentation of these over-the-top delectables, but I don’t want to ruin things for you by giving too much away. If I did, it would be like the time my friend told me that Bruce Willis’s character in The Sixth Sense was dead while I was on my way to see the film. I still enjoyed the movie, but I would have enjoyed it a heck of a lot more without the newsflash.

One thing I must suggest is that you never leave the table – and I mean not even for a moment – because you may miss out on one of the restaurant’s many wonderful surprises. If you do visit Alinea, be sure to bring a gastronomist, or at the very least a "foodie," with you. Trust me, they will be beyond grateful and possibly agree to have your child.



The wine? I almost forgot to tell you about them! I can’t remember when that ever happened :) Here was the line up for the evening. Can you guess which one was the “Star?”

Didier Dagueneau Silex Blanc Fumè de Pouilly 2005
Leroy Les Pucelles 1er Cru Puligny-Montrachet 1999
Billecart-Salmon Brut Rosè, Mareuil-sur-Ay
Domaine de la Romanèe-Conti La Tache Grand Cru 1990
Gaja Costa Russi Barbaresco 1988

Answer: The DRC - was the big winner, winner, winner!
(Romannee-Conti is to Burgundy what Michelangelo is to the Renaissance)

And now for some trivia questions about DRC and La Tache. The answers are at the bottom of the blog. By the way, please share any wine trivia you might have with me...I LOVE IT!

1- How many cases of La Tache are made annually for the world?

A - 1800
B - 2200
C - 5500

2- Who said the following quote?

“It’s the scarcest, most expensive, and frequently, the best wine in the world. If you can lay your hands on a case - and that’s a big 'if' - you would have to pay £5,000 or more for a young vintage, double or triple for a wine in its prime. This is the purest, most aristocratic and most intense example of Pinot Noir you could possibly imagine. Not just nectar, but a yardstick by which to judge all other Burgundies.”

A - Robert Parker Jr
B - Jancis Robinson
C - Clive Coates

3 - Fill in the blank: The vineyard _______________ lies outside the borders of Vosne, France.

A - Romanée-Conti
B - Clos de Vougeot
C - La Tâche
D - Richebourg
E - Romanée
F - Chambertin
G - Musigny
H - Le Clos de Tart
I - Corton (a part)
J - Saint-Georges (Nuits)

4 - At the Sotheby's auction last April, a case of red Romanee Conti sold for how much?

A - $100,567
B - $150,897
C - $232,692

Answers: 1-A, 2-C, 3-B (Clos de Vougeot), 4-C

Here's something else I thought might interest you: the E. & J. Gallo winery in California, which is the largest in the world, produces 75 million cases a year, as opposed to La Tache, of which only 5500 are produced annually.

Sunny Sunday at a Sidewalk Café with Châteauneuf-du-Pape

It’s 75 degrees out with zero humidity, a slight breeze is blowing and the sky is blue…what better way to end our weekend than at Lincoln Plaza Cinema viewing the film Buck? (Can you believe they serve fresh carrot cake at the concession stand? I don’t know about you, but I have never been to a movie theater that served fresh anything!) Buck is to horses what Cesar Milan (a.k.a. The Dog Whisperer) is to dogs. The movie let out at 7:30PM, a perfect time to grab a nosh at Bar Boulud, which was a hop, skip and a jump from the theater. I’ve dined there a handful of times. The food is nothing to write home about, but the cheese plate and cured meats are, especially if you accompany them with a 2009 Clos du Mont-Olivet Châteauneuf-du-Pape. The sommelier Michael was serving this wine by the glass from a double magnum and for the record, it’s true: bigger IS better.

Side note: Wine ages more slowly in large format bottles. True or False?

Answer: True. More air = faster aging. The wine to air ratio in larger format bottles is much less than it is in standard 750ml bottles, sooooooooo disa also means dat 750s will be aging-a more subito. (Translation: 750ml bottles will age more quickly than larger sized bottles.)


P.S.: Right next door to Bar Boulud is Daniel’s latest addition, Epicerie Bouloud, where gelato, hot dogs and signature Daniel charcuterie are served. Of course, we had to try the ice cream and hot dogs. To be sure, these are not your typical NYC dirty dogs; these were lamb hot dogs which we washed down with a glass of cava. I love the concept and the presentation, but unfortunately, I feel that Daniel’s brand has become too commercial and the quality of the food reflects it... BIG SIGH :(

P.P.S.: The best dog I ever had was in Chicago at the Wiener Circle (no relation to Andrew)! We brought a 1970 Unico to pair with it... Steve would have been proud!

Cava? What's Cava?

The Spanish definition for cava is cave. Cava is similar to sparkling wine, and it is Spain’s answer to champagne! Besides being refreshing and delightful, it is also affordable, unlike a number of champagnes.

Prices range from $10 to $25 a bottle, as opposed to champagne which ranges from $20 to $200 and up. The three most common grape varietals in Cava are, for some folks, tricky to pronounce. So, always aiming to please, I came up with a game to help. Not that you’ll wind up sounding like a native Catalonian, but should you just happen to meet someone from Catalonia, Spain, and they should just happen to ask you if you know what the three most common grape varietals are in Cava, you’ll be ready for them...

Wine Pronunciation Game

Listed below are the three most common grape varietals found in Cava followed by clues that hopefully will amuse you and help you pronounce them. (The answers will be at the end of the blog - not that you’re going to need them!)

Instructions: Fill in the blank or answer a simple, sometimes silly, question. When you put the answers together, you’ll get the proper pronunciation! Note: the answer with the asterisk in each one is the syllable to stress!

1- Macabeo

What is the first syllable in the word Mama? ______
What is the first syllable in the word Kaka? _______
(Definition of kaka: another word for doo doo/ poopie)
Otis Redding’s “Sitting on the Dock of the _______” ***
What letter in the alphabet comes after N? _______

Put them all together and you get? _______________


2- Parellada

In golf, it’s the number is of strokes recommended to complete a hole (or 18 holes). It is also a common expression one would say: “It’s _____________ for the course.”
Say the letter E aloud for two seconds. __________
You say this when you’re happy. It rhymes with hay and starts with the letter Y______***
What is the Russian word for yes? ____

Put them all together and you get? ___________________


3- Xarel-lo

It’s the name of a Latin dance - the dance where you count “one, two, three,” and then say aloud, “blank, blank, blank” ________
What rhymes with gel and begins with the letter R? _______***
What is the opposite of high? _______

Put them all together and you get? ___________________

Answer 1 – ma-ka-bay-o
Answer 2 – par-ee-yeah-da
Answer 3 – cha-rel-low

If you would like to experience a Cava for yourself, one that is sure to make you smile, I would be happy to hook you up. Contact me at grae@wine-ingwithgrae.com

The Good, the Bad, and the Divine

Did you ever have a meal so horrible that you just can't stop talking about how bad it was? Well, after our Daniel experience, we had to do something to counteract it, so the next night, we headed off to our neighborhood restaurant, Water and Wine (an upscale "Cheers" where not only do they remember your name, they also serve toasty fresh bread seconds after you sit down). Yaniv and I both ordered the 24 oz. steak, and true to Murph's statement about my being unable to finish my perfectly cooked beef, I gladly had it wrapped to go and made steak and eggs for breakfast the following morning. (Daniel who?)


The wine was a 2000 Clos Del Oratoire, which is a silky-smooth Bordeaux from Saint- Emilion, France. It slides down much the same way a sexy silk negligee would slide on (or off, depending on the mood). Being silent will only increase the pleasure of the experience, because it allows all of the nuances in this wine to unfold willingly upon your tongue. If this wine were a person, they'd be doing more just than sleeping over. Hello.

Daniel, What the hell!?!?

When I asked my son Grant at which restaurant he’d like to celebrate his graduation dinner, he said without hesitation, "Daniel," which, coincidentally, was his dad’s favorite place. Steven would say, “Daniel's food IS Paris!” Grant has never dined at Daniel's, but he has eaten his food via his mama’s leftovers. Those most coveted were the mashed potatoes with truffles. I would always order a double portion so I’d have enough to bring home to my monkeys (a.k.a. my two boys).

The first time I had Daniel’s scrumptious creation, I ordered them again that same night for dessert. My fellow diners mocked me while they sipped their espressos. That is, they mocked me until the tots arrived at the table. That’s when the mocking switched to ogling my tiny copper pot filled with the best spuds money could buy.

Last night's experience at Daniel's was a far cry from what it used to be. Not even remotely close. Visually, the dishes were signature "Daniel,” but only visually, since almost everything tasted bland. They might as well have served a photograph of the food, as I'm sure a glossy 8x10 would have tasted the same, or maybe even slightly better. What was puzzling was how good the amuse-bouche was. That "gift from the chef," which usually sets the tone for the dining experience to come, was truly misleading! (Definition of amuse-bouche: mouth amuser OR to please – too bad the rest of the meal didn’t measure up.)

The staff was charming, but service was slow and we had to ask for bread. The portions were small, which in a way was a blessing – after all, who wants to eat a lot of boring food? My sixteen year old son asked if we could go for a burger afterwards, since he was still hungry. I myself was thinking more along the lines of pizza. As we were considering our after-dinner dinner, our good friend Murph raised a valid point in defense of French cooking by explaining the philosophy behind it. He said that the French believe that small portions allow one to enjoy the dish, and that even for a succulent, 24 oz. steak, three or four bites suffice. I basically agree with him, except when it comes to certain pasta dishes and mashed potatoes with truffles, which, by the way, was not on the menu. But I digress. Back to Daniel and our disappointing, expensive experience. (For the record, it is not that I mind paying high prices when dining out. To me, a great meal is also a great moment that lives on long after the digestif is served and is well worth every penny. I only mind paying high prices for flavorless food!)

So we were looking at $108.00 per person, and that's before we ordered the wine. Speaking of wine, I did manage to find a few wines on the list that I could order without taking a second mortgage on my home. (They're pictured below, and if you're so inclined, you can check out Daniel's wine list online).

The star of the show was a 1992 Eiswein. 1992 was/is a great vintage for Eiswein, pronounced “ice vine.” History says that Eiswein happened by mistake in 1794 in Franconia, Germany (click here). The grapes (vidal) were/are picked frozen from the vine, which allows for a very concentrated, sweet wine. I brought this particular bottle of Eiswein from my personal collection, as 1992 is my older son's birth year. It is also a wine that he had always mentioned wanting to taste in his lifetime. So in honor of his graduation, he was not only granted his wish, but to mark the moment further, his dream wine also happened to have been harvested the year he was born. How nice was that? I’d say he has a pretty cool mom, wouldn’t you?


P.S.: Giving someone their birth year wine makes a great gift, so if you want to WOW a friend or lover, contact me and I will gladly hunt down their vintage for you. In most cases, I won't have to search any further than my own cellar.

When Grit is Gooooood!

It's 91 degrees outside, which makes today a perfect day to work in the wine cellar, checking physical inventory against cyber inventory. It’s not back-breaking work, but it is laborious, and the brain starts to fade after a few hours. Unless, of course, you're Julia (or as she’s known around here, The Machine). But even machines need a break, right? So to reward everyone, especially Miss Julia, I made lunch: spaghetti w/mushrooms, with chunks of spicy chicken sausage tossed in while the sauce was still simmering.

The wine was a1997 Azienda Bricco Rocche (Ceretto) Barolo Prapò. First I thought the dusty aftertaste (also called the “finish”) was perhaps a result of the cellar. But then, with the second sip having the same farewell, I thought, “Gotta love those Italians!” The dusty finish disappeared after a bit, and what remained was pure delight (not that I didn't like the gritty sensation, too). Italian wines are not everyone's cup of tea, but this bambino was thoroughly enjoyed by the room at large, including one amateur palate. But rest assured: by the end of this summer, that will have changed drastically. Just ask Rosana (or as she’s known around here, My Right Arm and Our Future President). Before working with me, Rosana only drank Yellow Tail.

What can I say? I’m a great boss.

Sandrone, no Baloney!

Gorgeous night, no bugs in sight, and 65 degrees out…this calls for dining al fresco!

Fresh organic tomatoes w/ basil over penne, grilled chicken cutlets brushed with organic rosemary olive oil, and sauteed broccoli…delicious, if I do say so myself.
Dessert? Lychee Nuts.

What's to drink? Sandrone 1997. Granted, it wasn’t the 1997 Luciano Sandrone Barolo Cannubi Boschis (not even close), but with the breeze blowing ever so slightly and the taste of the fresh pomodoro lingering in your mouth, you could close your eyes and believe you were in Italy’s Piedmont, dining in the vineyard.

This light – yes, light – bodied Sandrone Dolcetto D’Alba, has one very delightful and distinctive quality that the Sandrone Barolo Cannubi Boschis doesn’t have: the price!
$40.00 vs. $350.00.

Come delizioso…

Post Yard Work Wine

It’s hot, you’re sweaty… makes you want to taste the dirt.

After working most of the day in the garden, but not gardening as in “wearing a pretty white sun dress, big brimmed, floppy hat and matching gloves so as not to soil your freshly manicured hands” type of gardening… NO, this was down-and-dirty, pick axe swinging, chain saw buzzing, wheelbarrow rolling, rocks moving, full frontal landscaping!

But then the time came to wash off the grime and return to civilization. More importantly, it was time to reward ourselves at our favorite Garden State restaurant called Water and Wine in Watchung, NJ. And since we still had the taste of the land in our mouths, what better wine to dine with than a Brunello, where the earth is present with every sip.

Ooga Muga

Talk about an easy wine to drink! Muga is one of those wines you can order with confidence. Hands down, everyone will be happy with your choice, especially if you’re dining at Tai Pol, a small Spanish restaurant in Chelsea. My girlfriend Amy introduced me to this neighborhood haunt a few months ago, claiming that the food there comes the closest to the delights she enjoyed in Spain. (Amy lived in Spain for almost 20 years, plus she is also a bona fide foodie, so you can imagine how excited I was to go there.) For me, it was love at first bite!

Last night was my third time back. My tummy could not have been happier.

As you might guess, I have tasted the entire menu. Which are my favoritos, you ask?

Patatas bravas = spicy potatoes (you will want two orders of these, they're that good)
Pimientos estilo gernika = green peppers w/sea salt
Garbanzos fritos = yup, fried chickpeas!
Pinchos morunos = lamb skewers
Pan con tomate y tres salsas = toasted baguette topped with tomato puree (this is also a “dos orders” dish)
And of course, the cured meats and cheese plate (but that goes without saying).