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Boca Bacchanal 9th Annual Wine and Food Event

While I love hosting my own food and wine events, I truly enjoy going to the large events put on around Florida. The Boca Bacchanal has been tantalizing the palate of food and wine lovers for the past eight years, and this year will be no different. Guests of the event are in for a fantastic time.

Tonight is the Vintner Dinner, where chefs will pair with prized vintners creating memoral dining experiences in private residences. The event starts at 7pm, and is $300 per person.  You can Click here for more information and read the  Vintner Dinner Ticket Policy .

Saturday March 19th is The Bacchanal (feast) and Auction. A tropical Floridian wonderland welcomes guests to sip, dine and bid at this extravaganza of sensational food and great wine created with the encore participation of the Vintner Dinner Chefs and Vintners, presided over by Boca Raton Resort & Club Executive Chef Andrew Roenbeck. A delectable reception and silent auction, a multi-course feast with wine pairings, and a live auction, offering fabulous wine and lifestyle lots up for bid. The event starts at 6pm and is $250 per person or a table of 10 for $2,000.

Finally, the event I’m excited to attend, the Grand Tasting. On Sunday March 20th, you’ll get to sip, savor and stroll your way through an alfresco luncheon on the tented green. We’ll enjoy delicious by-the-bite specialties from 30 top local restaurants, an exceptional presentation of 140 featured wines, and experience the herbs, produce, specialty oils and foods in “The Marketplace.” The event starts at  12 noon and goes to to 3 p.m. The event costs $85 pre-event and $100 at the gate

You can visit www.bocabacchanal.com or call 561-395-7677 for more information.

United Way of Broward County Wine Event

United Way of Broward County

The media team with the United Way of Broward County asked if I’d be kind enough to help get the word out about their upcoming Red & White – Wine and Culinary Delight event. I have not been fortunate enough to attend the event in the past, however any charity that’s not only doing good things, but doing them via food and wine is ok in my book. Below is the media release, with information about the event.

UNITED WAY OF BROWARD COUNTY INVITES YOU TO INDULGE IN 

“RED & WHITE – WINE AND CULINARY DELIGHT”

 

FT. LAUDERDALE, FL – (February 11, 2011) – Sample delectable foods prepared live by Fort Lauderdale’s top chefs and exquisite wines from all over the world at United Way of Broward County’s “Red & White – Wine and Culinary Delight”, presented by Consolidated Credit Counseling Services, Inc. and Premier Beverage Company. The event will be held at the Hyatt Regency Pier Sixty-Six on February 11 from 7 to 9 p.m. in the Crystal Ballroom, with a VIP reception from 5:30 to 6:30 p.m. in the Pier top.  

Guests will have the opportunity to participate in a raffle and silent auction featuring fabulous prizes while watching live cooking demonstrations performed by Chef Miguel Santos of Pier Sixty-Six, Chef Jason Connelly of Sea Level, Chef Bil Mitchell of Publix Apron’s Cooking School, Chef Lenore of Lenore Nolan-Ryan Cooking School and Catering.

“Red & White” is United Way of Broward County’s 10th annual food and wine event, and will benefit United Way of Broward County’s Community Investment Fund to improve the community by providing human services to those who need it most.

VIP individual reservations are $100 and general admission reservations are $60 per person. Tickets can be purchased online at www.unitedwaybroward.org. Sponsorship opportunities are still available. For more information, please visit www.unitedwaybroward.org or call Dianne Maddalena at 954-462-4850 ext. 119.

About United Way of Broward County

United Way of Broward County is a volunteer driven, community-based, non-profit organization with a mission to focus and unite the entire community to create significant lasting change that positively impacts people’s lives. UWBC is the catalyst for change and convener of partnerships that unite the hearts, minds, and resources within the Broward community. For more information, visit www.unitedwaybroward.org.

Pass The Turkey – another Wild Turkey 101 Bourbon cocktail

Pass the Turkey by SkyySpirits

Pass the Turkey by SkyySpirits

Today, we’ll make a Thanksgiving holiday cocktail created by Master Sommelier Fred Dexheimer called Pass the Turkey. The recipe will be after the short video below, where I make it with you.  It contains Wild Turkey Bourbon 101, and some other Thanksgiving related ingredients.

Bourbon, which was declared as a “distinctive product of the United States” in 1964, has mysterious origins dating back to the late 18th century. Some attribute it to a Baptist Minister Elijah Craig, others to Bourbon County, KY distiller Jacob Spears. Regardless of it’s origins, bourbon is a spirit with very strict guidelines to make it that distinctive US product. It’s believed that some 90%+ of the world’s bourbon is indeed distilled and aged in Kentucky, though it can be made anywhere it’s legal to distill spirits.

Bourbon is made of at least 51% corn, though typically the mixture is 70% corn and the remainder being wheat and/or rye and malted barley. The distilled mixture is typically 80% alcohol, or 160 Proof, and it must be aged in new, charred oak barrels. What ends up in the bottle has been aged for various lengths of time in the oak, which gives it the color and flavor, and is always a minimum of 80 proof, or 40% alcohol.

Bourbon is of course, a whiskey, similar to Scotch, and is identified with the US as Scotch is identified with Scotland. Bourbon has a variety of taste characteristics ranging from apple and brown sugar to leather, smoke and even acetone. The length of aging and many other factors affect the taste of the bourbon, and the drinks they make.   Bourbon can be enjoyed alone (neat), on ice, or with a variety of different ingredients to form your favorite cocktail. I’ll try to create these and more in the coming months, and have you saying Pour Me Another!

Pass the Turkey

Pass the Turkey
Created by Master Sommelier Fred Dexheimer

1.5 oz Wild Turkey 101
2 oz apple cider
1 tbs cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.

Matt note: i took the leaves of the thyme and sage off the stems before muddling.

Thanksgiving Cocktail – Wild Turkey Bourbon Manhattan

Wild Turkey Bourbon Manhattan

Wild Turkey Bourbon Manhattan

All wine and no cocktail makes Matt a dull boy.  And variety is the spice of life. So, I’m interrupting our regularly scheduled wine post for one or two about cocktails for the holidays.

The good PR folks that represent Wild Turkey sent me a sample of their Wild Turkey 101 Bourbon. Not afraid to mix a cocktail, I pulled up a recipe for a Wild Turkey Bourbon Manhattan. I selected this cocktail based on the fact that I had all of the ingredients in the house, and I happen to enjoy Manhattans! I’ll list the recipe below the video, where I show you how easy it is to make. It’s a great Thanksgiving Cocktail, or a cocktail to pair with a cigar, or just drink on it’s own.

I’d love to hear your thoughts. Do you like bourbon? Have you tried wild Turkey? Did you try the Manhattan? What cocktails would you like to see me post? Wishing you and your family Happy Holidays. Until next time, Pour Me Another!

Wild Turkey Bourbon Manhattan

Wild Turkey Bourbon Manhattan

2 parts Wild Turkey 101
1 1/2 parts sweet vermouth
1 dash bitters

Stir well with cracked ice and strain into a Manhattan or chilled martini glass. Garnish with a maraschino cherry.

Recipe and photo provided by Skyy Spirits (www.skyyspirits.com)

What do you want?

What do you want?

What do you want?

Writing doesn’t come easy for most people. I’m sure you can recall dreading writing for your English class as a student, and sympathize with your children as they go through the same thing now. I, on the other hand, love to write, and have thoughts and stories swirling around my head 24/7. Sadly, I rarely find the time to get them down on paper (or a computer screen). I started blogging to get the voices in my head on paper a few years ago, but even that has gone by the way side lately.  However, I’m about to change all that.

I started my wine blog with the intention of making wine fun and approachable. All too often people are intimidated by wine snobs or overwhelmed by choices, and either skip the vino all together, or pick the well marketed or popular wine by default.  Somewhere along the way, I veered from that, allowing the wine geek in me to take over, and sometimes delving too deep into topics of biodynamics or terroir that perhaps most of you don’t care much about.  Again, I’m about to change all of that.

I would like to know what you’d like to read about.  I plan on continuing my “reviews” and recommendations of wines, whether for meals or sipping on with friends, or even Thanksgiving recommendations.  I also continue working with friends and chefs, to prepare meals, pair with wine, and explain both processes.  However, what would you like to see? Should I try exotic grapes and discuss them and wines made by them? Should I focus on specific wine producing areas? Perhaps a wine tasting trip around France, then Italy, and focus a few months worth of posts on each area?  Or something completely off the wall, which you’ve always wanted to see done, but no one had the nerve to do it?

Leave a comment, or connect with me via twitter or facebook.  I have, sadly, closed my mmwine twitter account, but you can find me there as mmwine2 – new and improved, upgraded so to speak. I already have a few items in the hopper, including a review of a compact wine cooler, but really, what do you want?

A Toast – To Barbara

A Card For Barbara

A Card For Barbara

When I joined twitter in March 2008, I never thought I’d write a blog. When I started blogging in May 2008, I never thought I’d live video stream wine tastings for hundreds of people to join and share my passion. When I started Live video streaming tastings in September 2008, I never thought I’d be on television one or two times a month in 100 markets nation wide. And when I filmed my first television segment in May 2009, I never though I’d have a fan, especially one like Barbara Northrup.

I will never forget the day Michele Northrup sent the tweet that her mom saw me on Daytime, and said she was my biggest fan. I nearly cried, thinking that someone not only saw me on television, but would consider themselves a fan. I love what I get to do on TV, whether on Daytime, on CBS12, or any of the other stations I’ve appeared on in the past year. I want to help everyone feel more comfortable about selecting wines, and it’s just plain fun. When I later learned that Barbara, Michele’s mom, was dealing with Cancer – her being a fan became even more special.

Cancer sucks, and I know all too many people who are dealing with it. Some are survivors multiple times, like Alicia, others are battling it their first time and are going to beat it! My little niece, who’s four, has Leukemia, and it reminds me all the time that, well, Cancer sucks. However, this post is about Barbara. See, the other day Michele sent me a tweet saying thoughts and prayers were needed for my biggest fan in Tampa, and my heart about stopped.

Barbara is fighting hard, but the chemo is wearing her down. She’s feeling a little out of sorts, not herself. My mind raced for what to do, and the quickest thing that came to mind was sending her a card. So, Michele gave me her address, and I sent her a card letting her know I’m thinking about her. I signed it Matthew Horbund, Wine Guy from Daytime. I don’t really refer to myself as that, but I hope it helps Barbara feel a little better. I dropped it in the mail this morning, and I hope she gets to read it tomorrow. I won’t be in Tampa until June or July, but I plan on seeing Barbara then, and giving her a huge hug. I can’t wait to meet my biggest fan.

What does this post have to do with wine? Everything. If it wasn’t for wine, I wouldn’t have met some of the most amazing people in this world. I wouldn’t have been given the chance to be on television, and I wouldn’t be sitting here, crying, thinking about my biggest fan, Barbara. Tonight I’ll open a bottle or three of wine, as my sister is visiting us from DC. And each cork that pops, I’ll be thinking about you, Barbara! I’m your biggest fan!

Crushpad Fusebox – Your Chance To Create Award Winning Wine

Crushpad Fusebox - Blend your own wine at home

Crushpad Fusebox - Blend your own wine at home

I think every wine lover, secretly, believes they can make THE best wine in the world. If only they had the tools, which include the expensive crushing, fermenting, aging and bottling operations of the big wineries. Oh, and the years of experience it takes to be considered a decent winemaker, no less a GREAT one. However, Crushpad’s Wine Blending Kit is about to make all your wine making dreams come true.

This is by no means the first blog post discussing Crushpad’s operations. Hardy (Dirty South) wrote about Crushpad in September 2008, highlighting some of the excellent winemakers who utilize the facilities to blend highly rated wine. Megan (Sonadora) visited Crushpad in August of this year, tasting some of the Cabernet Sauvignon wines created there. However, I think the first opportunity that every day people, like us, get to try blending wines at home, has arrived.  Crushpad’s FUSEBOX has all the elements necessary to create a fantastic wine, and help bring it to market. Crushpad also thought of a unique way to introduce this to the world.

Ten wine bloggers have been chosen to receive a complimentary FUSEBOX, and are having a friendly competition with each other to create a new and exciting wine. Twitter’s Sonadora has already created her FUSEBOX Blend, and Cellarmistress is excited about her Fusebox fun to come. As for me, I think this short video will tell you how I feel about my future Fusebox creation.

Crushpad’s Fusebox – Your Chance To Create Award Winning Wine At Home from Matthew Scott Horbund on Vimeo.

Dolce Debbie-Cabot Cheese-Great Wine-You

Cabot Cheese

Cabot Cheese

What do you get when you mix one part culinary expertise with one part fine wine, and sprinkle with Cabot Cheese? You get the recipe for the perfect night in.  Join us Saturday, July 18th at 7pm EST as we bring you one of the most exciting social media events involving food and wine ever! Cabot Cheese Coop has asked  Chef Dolce Debbie, Executive Chef of Savory Adventures, LLC, and me, to bring their products to you in  exciting new ways.

Chef Dolce Debbie

Chef Dolce Debbie

Chef Dolce Debbie will be preparing a three course meal, all involving fantastic Cabot products in various forms. I’ll be pairing those culinary delights with fine wines, and discussing them with you via a live uStream video event.  There will be a chat room attached to the video stream, where you can speak not only with other viewers, but with Cabot representatives, as well as the hosts of the show, Debbie and I. To make the experience even more interactive and enjoyable, we’ve provided the menu, complete with the wine pairings, so you can join us on our taste adventure.

We’ll start the evening off with appetizers at 7pm EST.  Debbie has brought some amazing flavors to the table in  the first appetizer, Shortbread with Cabot Hot Habanero Cheese! (for recipe, click here)! Debbie will also be serving Radish with Tzatziki Sauce (recipe here) for an interesting appetizer using fresh Cabot products. Both of these dishes will be paired with Dr Loosen Dr L 2007 Riesling.  The sweet fruit from the wine will balance the heat in the two appetizers perfectly. You’ll be pleased with how well the flavors mesh!

Our next course will be Chicken Saltimbocca  (recipe here) which will be served with a Three Potato Salad (for recipe, click here) along with sauteed spinach.  We will pair this all with a fantastic Pinot Noir from Elizabeth Spencer, which offers just the right mixture of fruit and earthy notes to pair beautifully with the chicken dish. If the Elizabeth Spencer Pinot Noir isn’t available, there are two alternatives that will be discussed during the event.  The first is Bailyana FirePeaks Grand Cuvee Pinot Noir, which is quite similar to the Elizbath Spencer in terms of flavor profile.  The second alternative is Mackenzie Russian River Valley 2007 Pinot Noir, which will pair nicely with the main course.

We’ll top off the evening with home made Apple Pie with Vanilla Bean and Greek Yogurt Sauce, which is served with Cabot Seriously Sharp Cheddar! (for recipe, click here) We will pair this finale with Cru D’Arche-Pugneau Sauternes, though a more widely available wine such as Apex 2007 Late Harvest Semillion will pair just as nicely.

And if that menu wasn’t enough to excite you, you can win a Cabot apron! Follow @Cabotcoop on twitter, and tell the cow which course sounds best to you, and why. The winner will be randomly selected after the event.

So, pencil us in for Saturday July 18th, and be ready for a good time with wine, and cheese, and Dolce Debbie’s fabulous creations from the kitchen!