And the Winner is....Gulp Wine Pairings! (May 2011 pairing)

Hello my Fellow Gulpers, Bx Gang and Guests!!

First let me say a HUGE Thank you to Sally and Bx Beer Depot for playing host to our most recent Gulper event...Beer v Wine.   You and your team are amazing hosts!

click here for more pictures from this event

Secondly I cannot say enough about the delectable food Coreen and Cory created for our gastronomic pleasure.    If it wouldn't be totally tacky to insert four letter expletives to really express how great the food was I would be saying right now, FanF#e33kingtastic,  Holy S$%^^&t Batman that was good and G$d Da$# that was F%^#@ing delicious, but everyone knows I am not tacky!  Thank you guys!  You Rock!

I won't keep you in suspense and I will tell you that Wine beat Beer by one course.  I didn't get the official breakdown but I do plan to give a play by play of the event with my scoring.  Please feel free to insert your scores in the comment field at the end of the blog!  Please Please Please say something at the end so I know you visited!

Onto the event!

I don't know how many of you have visited Bx BeerDepot but this best kept secret in Lake Worth was the host for this Soiree and in fact the opposing team in this contest of Beer v Wine.

1st Course:  A soft cheese and fruit tray was up.  Saga Bleu/brie cheese, edam, domestic brie took the field along with huge raisins, dried apricots and grapes.  Pistachio nuts played the backfield.
Beer Depot sent out it's sweetest player, Lindeman's Frambois.  Don't let that amazing sweet raspberry bubbly goodness fool you.  This is a real beer called a lambic.  Lambic beer is produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, usually with a sour aftertaste.  
Gulp chose a prosecco we have enjoyed in the past.  Riondo Prosecco is bubbly, citrusy and crisp.  For me, the Prosecco paired better with the cheeses by a very slight margin.

Second Course: Smoked Gouda and water crackers were up.  There wasn't any wine in this course so it was an easy score for the Weihestiphaner Korbinian.  This dopplebock beer was strong with malty, chocolate and burnt carmel. This was a very yummy rich beer and I personally believe it was so good wine just couldn't match it so it just gave up this course to the Korbinian.

Third Course: Forget about the wine or the beer with this course!  Sampson whipped together a home run with this shrimp, artichoke and olive salad!  Holy Briny Vinaigrette Batman!!! This light and tangy salad would pair beautifully with a glass of water but it got paired with Lagunitas Pils and a Rosabianca Garganega. Lagunitas Pils is an amber colored lager with apple and peach notes.  It is a crisp light beer and at least half the crowd thought it was the beverage of choice for the salad.  The Garganega was pale yellow in color and not much on the nose.  It is 80% garganega and 20% pinot grigio.  The initial taste is very light and then it finishes with a lovely bright apple, lemon and pear.   Obviously the other half of the crowd sided with the wine.   I liked the wine better.  I thought the vinegar in the salad clashed with the lager while I think it enhance the wine.  So no score on this inning.

Fourth Course: Just when you thought Sampson had outdone himself with the shrimp salad he outdid himself with a fish chowder that tasted like the ocean, tomato, pepper and love.  Then he shocked us all by saying he used only a little bit of olive oil when he baked the fish and that was it.  The darn stuff was Healthy!!!   Joining the chowder on the table was Martinelli Chardonnay. (Did you know?  The wine is fermented with wild yeast in 75% new French oak barrels.. The grapes, juice, and then wine are minimally handled. This Chardonnay is neither heat nor cold stabilized and is unfined and unfiltered.) The buttery Chardonnay really complimented the deep oily flavor of the salmon and snapper.  This was so very delicious!

Fifth Course: The Sweet Thai Tilapia was probably my favorite dish.  The mixture of the mango salsa with the thai sweet and spicy fish was just perfect.  To compliment this flavor party was Helios Saison/Farmhouse Ale and Barton & Guestier Rose' D'Anjou.  For a rose' this was sweeter than I expected. It was filled with the flavor of bright strawberries and a hint of vanilla.  The Helios Saison/Farmhouse Ale was no slouch either.  Tropical flavors of lemon and melon joined with  banana notes to created a lovely refreshing beer.  Wine was the winner of this course.




As we head into the 5th Course Stretch the score is wine 3, beer 2.

Now that we have all rubbed our tummies to ease the stretching onto the Sixth Course:
Asiago Andouille Burgers with grilled onions, peppers and sun dried tomato aioli and it is as long in flavor as in description.  Oh Man that was a good burger!  This course was paired with Cory's home-brewed smoked porter and Cruz Alta Malbec.  The beer was dark chocolate brown in color which complemented the chocolatey, bitter, coffee brew.  The Malbec was also dark in color and flavor.  Flavors of blackberry, pepper and a hint of cloves blended together for a full mouth sensation.  While the Malbec rocked I have to give Cory's beer the win in this match up.  Which is appropriate since the beefy, porky, spicy goodness was created by Cory.

Seventh Course:  Coreen's panna cotta was light and creamy and oh so delicious.  The mix of basil and lemon really complimented the creamy goodness creating the perfect summer treat.  She paired this with a Bordeaux Sauternes.  OMG, it was liquid gold both in color and flavor.  Honey coated my tongue and just added that extra special touch to the dessert.  Yummmm.

Eighth and Final Course: It has been a tight contest and a lot of excitement and surprises but it is the last course pairing up to bat,  Ginger Carrot Cake!  Ok, I am biased here.  Carrot cake is my favorite and this version didn't dissapoint.  It was moist and sweet and spicy without the ginger being overpowering.  It was paired with Stoudts Double IPA.  This is a dark amber brew with carmelly notes on the first taste and then the longer in the mouth tropical fruits like pineapple show up.  I think it paired very nicely with the cake.


So there you have it my friends.  All the courses and pairings.  As I said at the beginning the official score was Wines 5 - Beer 4. I think the real winner in this contest was us because we shared a balmy Sunday afternoon with good friends, good food and new flavors.  
Hey Sally!!  We got you some Converts!!!

The next Gulp Event is June 26th @ 4pm.  Andy is once again our host.  Thank you Andy!

April's Tasting Brewed up some fun and a win for our Gulpers!

It was a gorgeous Saturday Afternoon!  The sun was shining, the breezes wafting and the brews flowing!!!
We met up with Coreen at Havana Hideout.  She gave us our equipment of small plastic cups to delve into the world of home brewers.  There were 16 different brews to taste and judge and I, your intrepid blogger, tasted them all...heheheheheee.

Before I go any further I want to congratulate fellow Gulpers Cheryl and Craig for winning the People's Choice for favorite brew as well the award for best booth!  Woo Hoo!!!  You go Guys!!!  Doing the wave!!!

  

On to the rest of the Event!

I must be honest.  I didn't do the booths in order.  I chose my targets when they were less busy so I started at the end of the line while everyone else was crowded at the beginning.  I know tricky, right?

So in the order of visit:

Booth #9 was Sunset Pale Ale, (Craig and Cheryl's):  This low alcohol brew was bright and refreshing with a lovely citrus taste to it.  I thought of citrus zest with just a touch of bitterness for interest.  I could totally see myself at the beach or picnic and drinking this... a lot!

Booth#14 was Abner's Pale Ale. This was another citrus infused brew.  It didn't do a lot for me.  I didn't get the baseball theme either.  

Booth#13 was called Kismet, an India Brown Pale Ale that was very roasty, toasty.  The initial flavor was dark and carmelly but the finish was way to bitter for me.  I couldn't wait to get to the next tasting to clear my mouth.

Booth#1 was a booth of a professional brewer, Sierra Nevada.  This brew was called Summerfest.  It was a VERY pale ale.  I found it bland and actually kind of soapy.

Booth#2 was Raspberry American Wheat.  A lot of our group liked this one.  It was good but I found the raspberry a little overpowering.  I wanted a little sweetness, more like...what is the one....framboise.

Booth#16 was a Belgian Farmhouse Ale.  This booth was a little snooty. These guys took their brewing too seriously but I guess that was not a bad thing since I really liked it.  It was a  pretty amber color with a floral aroma and hoppy flavor.  Light finish with great carbonation.

Booth#3 was the Cool Ranch.  They called their ale Cool Ranch, cool, huh?   This citrusy ale was a lovely amber color, zesty on the tongue with a really light finish.  Another one I could drink a lot of on a hot beach day.  (note:  I evidently missed this booth in pictures so here is Krystina enjoying a tasting instead...hehehehee)

Booth#5 was the Parking Lot Beer at the Tikki Bar. This brown ale was high alcohol at 19%.  It smelled like molasses and tasted like honey and lingered in the mouth.  Not bad at all.

Booth#4 called itself "Orange you Glad Heffewiezen."  It was ok.  The strange thing was I didn't like this until I ate a piece of orange and then I did. I had to take a bite of orange and then a drink.  I think all the orange should have been put in the brew.  Keeps a hand free for snacks.

Booth#6  had a cute moniker, "Pickle Me Elmo.  I pretty much hated this brew.  It was very pale in color and smelled like Hawaiian Tropic.  It tasted like piss.

Booth#8 was the Low Key Lager.  Very light, and floral.  Not much to talk about.  (Another booth missed but a good picture of Deb!)

Booth#7 was the Sassy Saison.  This Belgian ale was a nice change of pace.  It head a big foamy head with a refreshing ginger taste and lingered on the tongue nicely.  I wanted to keep drinking.

The final booth produced 3 different brews.  #10 was called the "Kinder Gentler Imperialist."  It was very stouty and roasted coffee.  #11 was "Weizen Up".  This nicely carbonated ale had a real banana note with a light finish.  #12 was "Meltdown IPA.  WOW!  The color was esspresso and the flavors were spicy coffee.  I liked it but not to drink a lot of it.  One of these were the winner of the Brew Off.  If you remember which one please add it as a comment on this post.

Well there you have it my friends.  

I know that everyone had their own favorites and I, your humble blogging friend would love to hear from you so comment damnit!  In the meantime enjoy the last of my pictures from the day...

March Tasting - Dang! I missed it! Please Comment and Let me know What you Liked! or didn't

click here for all the pictures from this Event

It was such a bummer to miss a Gulp tasting.  I actually go into a little funk when I don't get to hang with my Gulping Peeps!  Due to some family stuff I had to pass on March so while Michelle once again took great pictures, and Coreen provided me the names of the wines tasted I am going to rely on you, my fellow Gulpers, to add comments on what you liked or disliked about this tasting event.

Thank you goes out to Andy for his consistent hospitality and allowing us to enjoy his home once a month!
Also, back by popular demand, Coreen and LeBeau included some components to use for checking aromas.  February's component tasting really opened up our noses!

Onto the tasting!  Now if memory serves, this tasting was comparing low end to higher end bottles of wine of the same varietal and winery to see if price really makes a difference in taste.

The Wines by Winery and Varietal

Spier Sauvignon Blanc from South Africa

Vintage Selection:  Pale green in hue, the wine is rich with aromas of green figs, grass and tropical fruit. These aromas follow through to a lively, crisp palate with a long herbaceous finish.  price: $14.99 @ wineacces.com

Signature Selection:  Green in color with a yellow hue, the wine shows fresh tropical fruit aromas with figs, and grassy undertones. Layers of tropical fruit show on a well-structured and -balanced palate.  price:  $8.99 @ ABC liquors

Private Collection:  The wine shows attractive aromas of green fig, gooseberries, and crushed nettles. An intense and concentrated palate shows a clean and fresh after taste.  price:  around $18.00 

Kudos Pinot Noir from Williamette Valley, OR

Just a note Kudos is the brand but the winery is Northwest Wine Company.
Kudos Pinot Noir 2009:  has lots going for it: it smells, and tastes, like cherries, with rose petals and dry earth.  But it mostly smells and tastes like a natural, untainted, honest pinot noir.  The cherry is balanced by a nice tartness and moderate acidity.  The price is a bargain for any drinkable Oregon pinot.   The modest 13.9% alcohol content means it’s not fire-breathing. If you enjoy light pinot noir, I think you’ll like Kudos, and maybe even love it. (comments from the wine guider)  price: $15.00
Kudos Reserve Pinot Noir 2009:  Well after searching for a good hour I found no tasting notes on this wine.  Dang it!  Coreen do you remember the price point on this one?

Porta Cabernet Sauvignon from Chile
Porta 2009:  Medium bodied with nice fruit flavor.  Fruit forward in character. Mild tannins.  This wine makes a great daily drinker at this price. Its flavorful, supple and easy to drink. Real easy to pair up with most meat and pasta dishes or on its own. (comments from Chilean Wine).  Price: $7.00
Porta Select Reserva 2009:  Medium bodied.  Intense and tangy fruit flavor.  Peppery with round tannins.  A pretty good cab at the price.  Has character and some depth in the flavor department.(comments from Chilean Wine).  Price $10.00

Since I wasn't there....dang it, I have to assume from the pictures there were 2 additional pours.
The first one was a reisling. Summit Estates Reisling 2009, Columbia  Valley Washington.  The nose on this wine is tight and fruity. Following on through to a great initial tone of apples, pear and apricot. Very crisp and sweet all the way across. So sweet and smooth that it immediately reminds you of a stellar ice wine. What I found wonderful was the fact that even when the wine got a bit warmer in the room, the wine still tasted chilled. It is just that good.  (comments from www.southeastvino.com)  price:  $12.00

The other extra pour was a unexpected treat!  Coreen shared some of her first home brew batch she named Oopsyweisen, thanks to a fortuitous mistake of adding the wrong yeast.  Coreen plans on making the same mistake in all future batches.


Then there was the food!  Woo Hoo!!
Click here to get recipes from this tasting
Scallop Panang
Morrocan Pork Tangine
Herbed Goat Cheese Appetizers

April Gulp is Coming!!

April is going to be filled with more than Spring Showers.  We're going on a field trip!!!  No, not the Keys, we did that one already.  No, not Napa Valley, that's for some time down the road.  We're going to LAKE WORTH!!!!!  Woo Hoo!!!!  And We Won't Be Drinking Wine!!  We're going to a Brew Off at Havana Hideout!

What is a Brew Off you ask?  Well let me put in Coreen's words:


Brew Off @Havana Hideout on LAKE AVENUESaturday, April 9 from 4:00 pm to 9:00 pm
Made by undiscovered and wildly talented home brewers.  A taste of all the brewers offerings and a chance to vote on your favorite .  They will not be having the plate of food, but you can order from the menu..Chrissy is probably going to switch it from $10 tickets to FREE admission for the tastings, but capping it off at 100 people. She is holding 15 tickets for GULPERS, I have to provide a list of names by April 1. So let me know if you want on the list. Otherwise you can just take your chances on getting in at a later date. Our very own Craig McBay will be competing!! Let's show our support! These events are a blast!

There are 3 categories to win this time.  Popular Vote, Judges Favorite and best booth design!  Sam Adams is offering a prize package to the winners.  Dan Oliver the Beer Guy is our celebrity judge this round.

Must be 21 to sample all beer.

February Component Tasting

 




Hello My Fellow Gulpers!
If you read my previous blog you know this tasting was all about flavor.  Coreen and Lebeau prepared a feast of scent and taste.  Walking into the event one might have thought it was going to be take out since Andy's table was covered in little sealed containers.  One would have been wrong.

 Each container held a an ingredient that either its scent or taste could be found in any given wine.  Coreen and Lebeau did some amazing research and planning for this event.  There were at least 50 items laid out in neat and labeled rows across the counter.  Gooseberries, strawberries and cherries were there and probably somewhat expected.  Then there were the spicy items like cinnamon, clove, cardamom, and white pepper.  The earth and mineral flavors were represented in cut grass, hay, and soil. Citrus showed up in grapefruit, orange and lemon.  Butter, musk,passion fruit and lemon grass made up more of the unusual in the collection.  I know I have not mentioned every item but this should give you a good sampling of what we got to work with.

The tastings were all blind.  It wasn't until we had all smelled, tasted and discussed what we were experiencing did Lebeau reveal the actual varietal we were trying.  Coreen and LeBeau provided small hor'dourves of small quiches, philo turnovers, pigs in a blanket and kettle corn.  Deb brought some tasty spreads with crusty bread.
Before going any further Deb Knepp gets the award for most amazing palate!!! She was right more than anybody deciding what wine was what. She must be tasting a lot on the side!




Anyway, the first wine had us all guessing.  Gooseberries,peach, grapefruit, mango and yes, even a little cat urine were scented.  No Coreen did not provide cat urine in the samples.  She assumed, correctly, we all had experience with the scent of cat urine.  I guessed a Savignon Blanc, someone else guessed a Semillon but the answer was:
Gruner Veltliner - (from winepros.org) This Northern European wine, (Germany, Austria), can be astonishingly complex, full of exotic tropical fruits, white pepper and lentils. They can also show aromas of green beans or asparagus, an engaging "vegetable" smell that is seldom "vegetal", especially when grown in mineral soil.


The next wine was once again white.  This one had a perfumy aroma and made me think of Spring. 
Our intrepid band of  tasters found honey, strawberries, hay, and pear.  The guesses ranged from Chardonnay to Vouvray and we were all wrong, except for Deb!  She put it all together for the correct answer: 
Chenin Blanc -  This particular one is a Petit Chenin Blanc from Ken Forrester.  parkling and clean looking. The initial nose is floral but sharp; the wine is stainless steel fermented, and you can smell the natural mineral and acidity of the grape as a result. Tasting the wine, you’ll find the same blend of soft fruit (melon, pear, apple) and a crisp acidic finish, long and solid. The producer even suggests finding “honeysuckle”.

The next wine up had us sniffing hay, grass, lemongrass, grapefruit peels, orange peels, gooseberries, and I even think Jeff smelled some tobacco in this one.  The wine?  Why Sauvignon Blanc!  Yep this was a Whitehaven Sauvignon Blanc from New Zealand. 

At this point we tried a wine Deb brought.  I believe it was a Chardonnay but not positive.  Oh Debbie!?  Could you please post a comment to this blog and remind us what we tasted?  Thanks!


Now I left before really getting to try the whole component tasting round on this final wine but I did get to have a taste before I had to leave.  In a word?  Delish!   Without the components to guide I knew this was a dark berry, fruit forward, jammy, yummy wine.  It was a shiraz that goes by a very interesting and straightforward name:  The Black Shiraz from Berton Vineyards of Australia.

The next Gulp Gathering is March 20th @ Andy's house and since it has taken me so long to get this blog written and posted it's today!!!  Have a great gathering and I will see you at the next one!

Component Tasting - What is it? Why Should I Care?

Hello Fellow Gulpers,

3pm on February 20th @ Andy's house Coreen and LeBeau will be hosting a "component" tasting.  It will be an informal sensory examination and evaluation of the wine. At days end we will have described the range of perceived flavors, aromas and general characteristics of the wines. We will NOT BE PAIRING foods.  We will have plenty of palate cleansers and hors d'oeuvres, but this will be a different experience than we have ever had for those of you who attend.

Sounds interesting, right, but what does this really mean?  

Components?  What are components and have I been drinking them all along?

Why do I care?

Well, let's take this moment to try to answer these questions and maybe give you some helpful tips to bring to this very cool event.

Every wine contains a combination of different flavors, and without practice it can be hard to isolate and identify them.  To get a good handle on each component tasters look to describe sweetness, acid and tannin.  
We have been discussing in general the components of each of the wines we have tried over the last three years.  With this tasting we will be putting our noses and taste buds to the test. 
(Come on people, this group isn't just about the nice buzz).  

The wines we will be tasting have been selected for having distinct characteristics in the aroma category. For example, if I say a Sauvignon Blanc smells like grapefruit, fresh cut grass, bell peppers and cat pee, you know what that smells like. But what if I also say 'gooseberry', 'tropical fruit' and 'minerals'? What if a wine smells like lychee, or bramble berries? At a component tasting, we'll have these items on hand for direct comparison, (ok, maybe not the cat pee).
And yes we do care about components.  I don't know about you but this group has made my taste buds grow!  I am tasting differently, not only with wine, but beer, dinner, even the snacks I eat.  Learning more about the components of flavor and the make up of each makes my senses more talented.  My mouth, nose and eyes are smarter.

This component tasting is going to focus on our noses and our tastebuds.  Our tastebuds are wonderful things but limited.  There are 4 kinds of taste buds (Lately, scientists and others have posited a fifth kind of taste bud called umami that can taste fat, but that is beyond the scope of this post). You've never TASTED anything that was not using one or more of these. Everything else is a flavor. Flavors come from your sense of smell through internal tubing from your mouth to your nose. Without our noses we would taste very, very little. Which would make eating and drinking very very boring.

So here are a few terms we have used before and will probably use again on the 20th and a couple of more that may be new to, at least some of us.TANNIN: comes from the grape skins, seeds, stems and to a certain level even the barrels the wine is aged in. It’s a natural preservative, and anti-oxidant. It also contributes to the texture and structure of the wine. Red wines are nearly always higher in tannin than whites because the reds are fermented with the grape skins and seeds, while whites are usually pressed to remove the skins and seeds prior to fermentation.  

SWEETNESS: Obviously this component comes from the grape but there are also other sweet flavors we might get from wine like honeysuckle, dark berries, and roses.  I thought those flavors appeared because the grapes were grown with them or added during fermentation itself.  Nope, it is actually more simple and complicated than that.  We will be learning more on this at the Component pairing in February.ACID:  This component is naturally found in grapes and through the process of fermentation can be increased or decreased.  There are several different types of acid, tartaric acid, potassium hydrogen tartrate (cream of tartar), malic acid and potassium hydrogen malate.  Different wines have different acids and different levels of those acids which aid in creating a full flavor.  I know we have heard LeBeau mention malolactic fermentation, (I think it is fun to say), this process lowers acid by converting it to lactic acid.  That creamy taste in Chardonnay, yep, that is thanks to malolactic fermentaion.  

Now we know more about what components are and on February 20th we will discover how certain components come to be in the wine.  Yes, gulpers, there will be a quiz at the end.....just kidding....maybe...

2011 Key West Food and Wine Festival aka Duval Uncorked

Ok, so Duval Uncorked was just one event in an entire Weekend of pairings, seminars and coconut bowling matches but it was the highlight of the weekend for me.

The event went from 301 Whitehead Road to 1405 Duval.  That's right 11 blocks of food and wine.  Starting at 4pm we had 3 hours to visit 56 different shops, restaurants, and galleries.  Some served wine, some food and others served both.  It was a veritable marathon of taste treats!

Coreen, Deb, Cheryl, Craig, Maureen Gardella and myself took on the challenge to visit every stop we could in 3 hours.  We made it through about 30 before our tongues died and our tummies popped but before that happened we enjoyed some of the best and worst of what Key West had to offer.  I tried to take pictures of it all!

Coreen and I loved the Pinot Noirs starting with Row Eleven Pinot  Noir served at Virgilios leading the pack. Row Eleven was fruit forward with dark cherries, bolder than a Merlot but softer than a Cab.  It was smooth and rich and delish!  The Enrico Cuvee Rose' was a sparkling wine made from the Pinot Noir grape and it was fantastic!  Light, refreshing and prettily pink.  Virgilios also served up a delicious tortellini all creamy and cheesy goodness.  At the Leather Masters, besides the cuddly gladiator, there was a really tasty Pinot Noir from Carmenet.  It was lighter than the Row Eleven but was no less fruity or full flavored.  The Leather Masters also served up a really refreshing Pezzi King Sauvignon Blanc.  It was crisp with a nice citrus note.  On a normal sweltering day on Duval this wine would have really hit the spot.
Debbie found joy in the Jam Jar Sweet Shiraz at 7 Artists.  A dark maroon wine, full of sweet black cherries that clings to the tongue really hit the spot for her.  There was a Muscato she liked too but unfortunately, I didn't get the label.  Hey Deb!  If you have the name add it to this post as a comment!
Maureen enjoyed the Riondo Preseco that was served at the Grand Key West Cafe.  This sparkling wine is familiar to us because it is the same wine Andy infused with lemon grass.  Wasn't that yummy?!  Riondo also made another appearance as an Amarone.  I didn't taste this one.  I think Coreen did and she liked it.  Coreen?  What was your verdict on this one?

I cannot lie there were some real duds at this event too.  The Blue Fish Riesling was simply put not good...at all...seriously.
The Pennywise Chardonnay was not a wise choice.
One of our last stops was the Tropic Inn and while the Inn was decorated tastefully the choice of wine was less than tasteful.  Most everyone, upon leaving, spit it out.  I don't remember what it was except it was white, cold and bad.

So we got to the Tropical Inn at the 800 block of Duval, 30 stops in when the clock struck 7pm and we acknowledged we were all filled up.  We drank everything from Preseco to Shiraz to Sangria.  We ate steamed clams, ceviche and chocolate covered key lime pie pops.  We were done.  Slowly we turned and step by step headed back to our hotel rooms to spend the rest of the night digesting the food and drink and reminiscing over the adventure that was Duval Uncorked.

Without exception this was a fantastic weekend and one I will cherish for the food, wine and friends.  Thanks Coreen!

See you next year!