Looking for a stylish way to carry wine to a party or dinner? Check out Sachi insulated wine totes. They come in two sizes: one for two bottles and the other for three bottles. They each have a zipper pocket for wine openers or other gadgets and padded dividers that keep bottles from clanking together. Each comes with a removable shoulder strap for hands-free carrying. The two-bottle tote sells for $25.99; the three-bottle tote is $28.99. They are available in gray, tan or black.
www.sachi-bags.com

What wine should accompany Lychee Granita with Creamy White Chocolate Yogurt, Pink Grapefruit, Campari Jelly and Hibiscus Flowers? Bet we’ve got you there. According to François Chartier, author of Taste Buds and Molecules (Wiley, 240 pp., $37.50), the perfect pairing would be a Gewürztraminer from Alsace or an Austrian Scheurebe. (He also tells us how to assemble said dish.) Chartier has spent years researching food and wine, identifying basic aromatic compounds that make for harmonious pairings. In this book, named Best Cookbook in the World at the 2010 Paris World Cookbook Awards, he shares his research (and his recipes) promising to open up new worlds of taste to wine lovers. Got a wine geek in your life? Here’s the perfect gift. The illustrations are gorgeous, too.
www.tastebudsandmolecules.com

In 1000 Great Everyday Wines from the World’s Best Wineries (DK Publishing, 337 pp.; $25), former Wine Spectator editor Jim Gordon and his team of writers/tasters identify a range of good and affordable wines (which he equates with “the price of an entrée at a good restaurant”) from around the world with character that reflects their origin. France gets the most ink, followed by Italy, Spain, Germany, California and other wine-producing regions. “The rest of the U.S.,” which is everywhere but the West Coast, gets a mere two pages. Ohio merits a mention of Kinkead Ridge Winery for its Cabernet Franc and Viognier-Rousanne, long lauded by an enthusiastic fan base for their high quality. Interspersed among the recommended wines are charts on how to read labels, profiles of grape varieties, tips on doing a home tasting, and many other useful tidbits for the wine enthusiast.

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“That bar has supported 66 years of good friends’ elbows,” said David Hulme, owner of Dayton’s venerable steakhouse, The Pine Club. He was talking about the gleaming pine bar in the cozy restaurant that’s been operating since 1947.

“After WWII, restaurants were often called supper clubs and pine was inexpensive, so that’s how it got the name,” he explained. If the décor evokes nostalgia, the menu and value-laden wine list delight first-time diners.

The Pine Club serves fresh beef that’s been aged, then cut and trimmed on-premise. “I don’t have a chef in the traditional sense. I have two fabulous, long-time, great friends who are butchers and broiler guys,” said Hulme. Every steak comes with delicately battered onion rings and stewed tomatoes so sweet, they could be dessert. Like most things at The Pine Club, that recipe is time-honored. “I inherited it 40 years ago. It’s very compatible with steak and onion rings,” Hulme said.

Compatible beverages include a wine list impressive for its depth and lack of pretense. With a focus on domestic reds that complement a steakhouse menu, the list begins with their private label Cabernet, Merlot, Pinot Noir and Chardonnay. While Cabernets and Meritages reign supreme, there are interesting Barolos, Brunellos, Chiantis, plus Burgundy and Bordeaux selections. “We have to react to customers’ demands, but I’m a major Burgundy fan.” Hulme is adding more Australian Shirazes to the mix and most bottles are priced under $45.

The Pine Club takes no reservations and there’s usually a wait – apparently no matter who you are. Urban legend has it when former President George H.W. Bush visited, he had to wait like any other patron. Hulme says the truth is, “He was kind enough to wait.”

It’s a classic Midwestern tale for a vintage steakhouse that knows how to pair wine with pine.

For more information, see www.thepineclub.com

Ohio’s in the midst of a grape-growing and winemaking revival. Many people are unaware that in the mid-1800s, Ohio produced more wine than any other state. Historically, Ohio’s wineries are known for their sweet native, or labrusca wines, like Concord and Catawba, but today’s vintners are crafting Pinot Grigio and Cabernet Sauvignon as well. Read Entire Article…

If you’re someone who likes to travel with guidebook in hand, two new books on Ohio wineries should be in your shopping cart.

Author and public relations expert Patricia Latimer has just released an updated edition of her 2005 book Ohio Wine Country Excursions (University of Akron Press, 261 pp., $24.95/paper). With a foreword by Markko Vineyard’s Arnie Esterer, the book offers historical background on Ohio’s wine heritage as well as individual entries for more than 80 wineries throughout the state. Latimer interviewed many colorful wine personalities for her book, making this both an entertaining and informative wine-touring companion. Read Entire Article…

New York’s Finger Lakes wine region is growing up fast. In fact, says Evan Dawson, author of Summer in a Glass (Sterling Publishing, 259 pp.; $19.95/hardcover), winemaking there has just about come of age. A region once known for its “candy wines” tailored to consumers more enamored with soda pop than Burgundy, the Fingers Lakes is now producing top-notch Rieslings and Gewürztraminers and has great potential for Pinot Noir.
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If you’re one of those people who likes to curl up with a good book and a glass of Chardonnay (or any other wine),  that may explain why so many book clubs meet at local wine shops.
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Rich and creamy with a distinct tangy flavor, goat cheese is a versatile ingredient that adds a delightful zing to many dishes or can be enjoyed solely with a nice glass of wine.
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