Tuesday, April 30, 2013

Wine Bloggers Conference 2013 Here I come!

2013 Wine Bloggers Conference

Found out yesterday that I am receiving a scholarship to attend the Wine Bloggers Conference 2013 in Penticton, BC. I am so excited because it means a trip to Canada (where I haven't been in a LONG time), a chance to taste Canadian wines, and to finally meet some of the people I've interacted with through the blog, Facebook, Twitter, and Instagram! More details to come, but looking at the agenda, it promises to be an amazing three days. I am so grateful to the Wine Bloggers Scholarship Fund for creating this opportunity and the amazing donors who funded it. Thanks to all!

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Monday, April 29, 2013

Ogio Wines Tuscan Red

Ogio Wines Tuscan Red
Ogio Wines Tuscan Red 2011

Tasting Notes: A blend of 85% Sangiovese, 10% Cabernet Sauvignon, and 5% Merlot, with a light ruby red color, bright red raspberry fruit, touch of pepperiness, balanced with a touch of acidity, smooth finish.

Disclaimer: This wine was sent to me for review purposes, free of charge -- all opinions are my own.

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Friday, April 26, 2013

Pizza Rustica Chicago

After Pinot Days, Laima and I headed up Lake Shore Drive to Pizza Rustica, a restaurant we'd heard good things about. A husband and wife team, he working the kitchen, she the front of the house, the restaurant was known as a friendly place to hang out.

Pulling up to the restaurant, we saw a chef exit the bakery across the street with a bag of fresh bread. I remarked that, if the chef was headed into Pizza Rustica, we were in for a treat. It doesn't get fresher or more local than across the street. Happily, he did indeed walk into the restaurant.

The restaurant is a large room, divided by some columns and clever lighting fixtures into 3 distinct yet connected areas: kitchen, dining room, and bar. From all 3 sections the others are clearly visible, so watching the kitchen make the food is as central as checking out the other diners. It's somewhat dark, but in a comfortable way; the entire facade is glass, and there is plenty of unique lighting to keep it interesting. Chalkboards on one wall show daily specials -- the food is purchased fresh several times a week, so the daily specials are constantly evolving. When the menu is brought to the table, the artistic bent of the restaurant is further revealed -- nice cork-covered binders show that wine may be as important as the food.

Pizza Rustica Chicago

Wine

Pizza Rustica used to be a BYOB restaurant when they opened across the street from the current location, but they have spent considerable effort building up a good wine list. There are also plenty of interesting beers and cocktails if that's your preference. I of course started with a Prosecco, the Nobili del Borgo, a refreshing citrusy sparkler that primed me for the meal to come. The Tommasi Single Vineyard ‘Le Rosse’ IGT Pinot Grigio continued with the balanced acid, pairing perfectly with all our dishes. Laima added an Old Vine Lot 57 Zinfandel to the mix -- the old vine Zins are fast becoming one of our favorite go-to wines, being eminently drinkable on their own but also complementing a variety of cuisines. The restaurant holds many beer and wine "Battles," something to keep an eye out for.

Food

While the name might suggest otherwise, pizza is just a very small portion of the menu, with appetizers, salads, pasta, meats and seafood being fully represented.

We started with a salad Caprese, outstanding fresh mozzarella and a good indication of the freshness of the ingredients!

We had to get pizza, and the restaurant has a unique was of allowing multiple tastes -- you can order by the "slice," half, or full pizza. We took advantage of this, ordering the Tutta (everything), the Verdure (roasted veggies), the Papate (rosemary potato, yum), and Bianca (white pizza, served with fresh lemon, very unique) -- they all came out together on a peel, a fun presentation and very clever way of giving diners plenty of choice.

Pastas are also cleverly done, with a choice of sauces going along with the multitude of pasta options. Artichoke Ravioli with the Quattro Formaggi sauce and Meat Tortellini with Alfredo were our choices and they both really shone -- hard to believe 2 white sauces could be so different. Since the menu changes, it's nice to know there will be more to try when we return.

Pizza Rustica Chicago Food

Dessert:

Hard to believe after all that food that we had room for dessert, but for one, the food is relatively light and two, the desserts sounded awesome! I'm not usually a big fan of tiramisu, but we finished it all and then the Flourless Chocolate cake as well. Desserts are made in-house and should not be missed. It would be a shame if an Italian restaurant didn't have espresso and they didn't disappoint, with the biggest head of foam I've ever had the pleasure to drink through.

Pizza Rustica Chicago Desserts

Three things stand out about Pizza Rustica: passion, friendliness, and quality of food. This is the ultimate neighborhood joint -- if we lived in the area, I guarantee we'd be here a lot; with the ever-changing menu of fresh, well-made food, the wine and beer "Battles," and the hugs given to regulars, Pizza Rustica makes you feel welcome and appreciated.

Unlike some businesses we've visited, Pizza Rustica is active on social media, sharing via Facebook and Twitter, retweeting and favoriting on a regular basis. Follow them and make sure to drop in when you're in the neighborhood (or make a special trip!).

Pizza Rustica on Urbanspoon

Disclaimer: This meal was comped for review purposes - all opinions are my own.

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Thursday, April 25, 2013

Pinot Days Chicago

Pinot Days Chicago

Saturday, Laima and I headed to Navy Pier for the Pinot Days trade tasting, a celebration of the Pinot Noir grape. Even though it was a cool day, the sun was out, so we enjoyed beautiful views of Lake Michigan and the Chicago skyline. 

The tasting was somewhat overwhelming, with one delicious Pinot after another. Sokol-Blosser had snuck in a Pinot Gris, a nice palate cleanser, to go along with their reds. Ultimately, I decided that I liked pretty much any Pinot from the Dundee Hills, though there were plenty of good ones from elsewhere. 

Our favorite surprise, however, were how many of the producers had a Pinot Rosés, how fragrant they were, and how delicious they were -- I can easily see drinking these all summer long (though I enjoy Rosés year-round). Thanks to the organizers and to all the wineries who came out, it was a great afternoon!

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Tuesday, April 23, 2013

Pasteur Restaurant, Chicago

"The Flavor of Vietnam in Chicago"

Pasteur Restaurant Chicago

Pasteur Restaurant has long been known as a great place for Vietnamese food with French influences. Several incarnations later, the restaurant is on a busy section of Broadway in the Edgewater area of Chicago. While the neighborhood has its rough edges, the building housing Pasteur is flat-out beautiful, even more so inside. The dining room evokes luxury, opulence, and grandeur, while retaining a comfortable edge that makes one feel at ease. Rattan chairs, banquettes, tall bar stools -- seating to fit every whim. The neutral color palette keeps the emphasis on the food and diners.

Maybe it was the food we ordered or perhaps the French influence has been tamped down, but it's not overtly apparent, either in the food or the wine list; if anything, in the decor.

Wine

Really a nicely thought out wine list, with a good variety and nothing overly expensive. We enjoyed an Ehrhart NV Cremant d'Alsace (interesting smoky component, perfect with the appetizers), the Chateau des Karantes 2001 Rouge (Syrah-based, not to my taste accompanying the food, but a beautiful blend nonetheless), and the L'Augardiere 2010 Chardonnay (citrus flavors just right with the entrees).

Pasteur Restaurant Chicago Appetizers

Appetizers

Can't have too many appetizers, especially when they're all so tasty -- we ordered 4 and liked every one: Rau Cai Tam Bot (Vegetable Tempura, rolled in a creamy rice batter, deep-fried and served with a sweet and sour mango sauce); Goi Cuon Dau Hu (Tofu Summer Roll, fresh rice paper roll filled with fresh mango, avocado, cucumber and green plantain served with a tamarind dipping sauce); Cha Gio (Vegetable Egg Rolls with cellophane noodles, jicama, woodear mushrooms and taro served with sweet and sour sauce); We also ordered fried vegetable Dumplings served with a light ginger and scallion soy dipping sauce. Unfortunately the ones that came out were steamed, but still our favorite appetizer. The thing that was noticeable in each dish was the incredible freshness and crispness of the vegetables.

Soup

The Pho Ga (Chicken Noodle Soup - rice noodles with tender pieces of chicken in chicken stock, seasoned with browned herbs and served with fresh herbs and chili paste hoisin sauce never showed up, but since we had plenty of food, no worries.

Pasteur Restaurant Chicago Entrees

Entrees

Though they sounded different from each other, the Dau Hu Xao Sa-te (Tofu Sa-te, crispy tofu sautéed with a caramelized glaze of baked dried red peppers, onions and garlic) and the Mi Hoac Hu Tieu Xao Rau Cai (Rice Noodles sautéed with an assortment of vegetables) ended up tasting somewhat similar. Both were very good, but in the future, I'd order one or the other, probably the one with the amazingly tasty rice noodles. For an alternative, I'd try the Dau Hu Xao Rau Cai Nuoc Coc Dua (sautéed tofu and vegetables in coconut milk baked in a claypot), which sounded great, but no small plate option relegated it to a follow-up visit. Laima ordered a special of the day, the Duck Breast with Asparagus, Onions, Mushrooms, and Red Peppers, really tasty, both on its own and with the optional brown rice. As with the appetizers, everything tasted fresh from the market.

Pasteur Restaurant Chicago Desserts

Dessert

Deep-fried bananas with green tea ice cream drizzled with strawberry and chocolate sauce tasted like dessert tempura, with the green tea ice cream stealing the show - this could easily be served on its own. Their flourless chocolate cake was incredibly dense, chocolaty, out of this world tasty -- for me, the accompanying red sauce was a distraction, the cake definitely stands on its own!

Pasteur is worth driving to the end of Lake Shore Drive, for its good food and wine, its friendly service, and its beautiful design. In warmer weather, make sure to sit outside on the patio -- our one regret with our visit was that it was too cold to enjoy this meal al fresco.

Carry out and delivery are also available.

More information can be found on the Pasteur Restaurant website and on Facebook.

Pasteur on Urbanspoon

Disclaimer: I was comped this meal for review purposes -- all opinions are my own.

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Monday, April 22, 2013

Goldmine Of Planet Bordeaux Wines, Chicago

Goldmine Of Planet Bordeaux Wines, Chicago

Friday, Laima and I had the opportunity to attend the Goldmine Of Planet Bordeaux Wines, on the Willis Tower's 99th floor Skydeck. Beyond tasting many incredible wines, the event organizers also took us up to the 103rd floor to step out over Chicago in the Ledge boxes -- great fun. Marc Witham led a tasting workshop that emphasized three things you need to remember about Bordeaux wines: value, value, and value. Bordeaux is more than just First Growths requiring fat wallets. Many producers produce less expensive wine for export to the U.S. -- no wines at the tasting were more than $15 or so, surprising to many, I'm sure. An afternoon of great wines, great views, tasty food -- looking forward to the next opportunity to work with this great organization.

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Friday, April 19, 2013

Giordano Wines

When Giordano Wines asked if I'd like some tasting samples, I jumped at the chance. The Giordano family has been producing wine in Valle Talloria since 1900. The real heart and history of Giordano lies in the cellars of Valle Talloria d’Alba, where the wine is aged. For over one hundred years this is where all aspects of the winery’s activity took place. Giordano wines range from classic geographic appellation wines (D.O.C.s and D.O.C.G.s) from Piedmont to the excellent wines of southern Italy produced at Giordano’s Torricella winery in Apulia, as well as wines from many of Italy’s most renowned viticultural regions.

I was sent 3 wines to taste.

Giordano Wines Piemonte Maestri Italiani Chardonnay

The 2012 Piemonte Maestri Italiani Chardonnay has a light straw color, with citrus and tropical fruit aroma, honeyed melon flavor, round mouthfeel, and a lingering finish.

Giordano Wines Nebbiolo D'Alba Maestri Italiani

The 2010 Nebbiolo D'Alba Maestri Italiani is a beautiful garnet red, with dark cherry and plum aromas, same on palate, nice round mouthfeel, nice balance with tannic structure, a long finish with vanilla flavor.

Giordano Wines Toscano Rosso

The Toscano Rosso 2010 shows nicely in the glass with its ruby color, tart cherry aroma, light-medium body, ending with a smooth finish with vanilla overtones. Opened up nicely over the course of an hour.

More information can be found on the Giordano Wines website, on Facebook, and Twitter.

Disclaimer: These wines were sent to me for review purposes, free of charge. Some information was taken from the company website, but all opinions are my own.

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Wednesday, April 17, 2013

Malbec World Day: Layer Cake Wine

Today is the the third edition of Malbec World Day, an international celebration dedicated entirely to Argentina's most representative grape.


We'll be celebrating with a 2011 Layer Cake Wines Malbec, sourced from Mendoza, Argentina. I liked the screw top, have heard good things about the wines, but mostly wanted to get out of the wine shop before my two young sons broke something. :)

Layer Cake Wine 2011 Malbec

*Tasting Notes: Surprising. Tart at first, more viscous and sweeter immediately after. Opened up nicely while sipping and waiting. Deep dark red color. Scents of dark, ripe cherries and cocoa. Nice legs when swirled. Plum and dark chery flavors mixed with tobacco, coffee, and chocolate. Luxuriant, round mouthfeel, slight tannins on long finish.

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Monday, April 15, 2013

Jasper Winery Seyval Blanc

Jasper Winery
2011 Seyval Blanc (Unoaked)
Des Moines, IA

Jasper Winery Seyval Blanc

Driving home from Colorado, I was really impressed with the Hy-Vee grocery stores, and appreciated how they featured an Iowa wine section, so I had to buy one to try. For our first Iowa wine, I bought an unoaked Seyval Blanc from Jasper Winery. Pretty straw color, freshly mown hay with slight honey on nose, light bodied, tart apple taste, nice minerality, medium finish.

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Friday, April 12, 2013

Poag Mahone’s Carvery and Ale House, Chicago

Poag Mahone’s Carvery and Ale House is an old style Chicago saloon that brings you back to the turn of the century with tin ceilings, tile floors, and a huge 28 foot oak bar. Located in the atrium of a Loop highrise, Poag's also has an entry from the street. Dark and loud, it's a fun place to hang with friends or have a casual meal, but not great for food photography. The restaurant features American cuisine, with an emphasis on quality (100% American grass fed beef and more). A full bar features “Poag’s Honest Pour” of favorite whiskeys along with Guinness, Harp, Smithwick’s Irish Ale and other top imported and domestic beers on tap and in bottles. A minimal wine list shows up on the website, but several more have been added in-house, making it a decent selection (and I loved the presentation, with the list wrapped around an empty wine bottle). We were excited to visit the restaurant at their invitation and check out what they had to offer.

Poag Mahone's

After ordering our first glasses of wine, Treana Marsanne/Viognier Blend from Paso Robles (flowery, perfumy, wonderful acidic yet balanced, maybe the perfect summer wine) and the Troublemaker Syrah Blend from Paso Robles (dark and hearty, plummy), we got down to the food.

Starter choices are pretty minimal, so we tried two we thought we'd like, the Wisconsin Fried Cheese Curds (with chipotle ranch dipping sauce) and Deviled Eggs in a Nest, both outstanding. It was hard not to eat everything, but we knew there was more to come. We added a salad course, trying the Asian Noodle Salad (boston lettuce, matchstick carrots, cucumber, cilantro, zesty peanut sauce) and the Maple Curry Chicken Salad (apples, golden raisins, almonds, yellow curry dressing, green winter salad). Both were really good, to the point where we didn't finish them, but wrapped them up to go home.

Poag Mahone's Starters

Poag Mahone's is known for burgers, so burgers is what we ate. Laima went with the Chicago Stockyards Burger with grilled onions, mushrooms, lettuce, tomato and 1000 Island Dressing, pronouncing it very tasty. Her side of sweet potato fries was really good as well. My Poag’s Veggie Burger (homemade with portabella mushrooms, lentils, quinoa and flax seed, topped with roasted vegetables and hummus) was one of the best I've tried in a restaurant, though a bit soft texture-wise. Crinkle cut fries on the side were nice and crispy. Poag's serves their burgers on pretzel rolls, probably my favorite bread for this type of sandwich (and many others). Eating only half to save room for dessert, we couldn't leave these behind and wrapped them to go.

With the burgers came two more glasses of wine, the Karl Erbes Riesling (VERY sweet, which I enjoyed with my veggie burger, but leaning towards a dessert wine for most others, I would suspect) and the Seghesio Zinfandel, another full-bodied option that was good with the food and on its own.

Poag Mahone's Burgers

Hard to believe we had room for dessert, but since everything else had been so yummy we just had to try. A half serving of the Irish Bread Pudding with whiskey sauce (the full serving must be for four people!) and the Bailey’s Irish Creme Brulee both were worth ordering, though both seemed pretty high in alcohol, so might not be appropriate for the kids. No Irish Coffee for us, as we had to still drive home to the suburbs.

Poag Mahone's Desserts

Our waitress was attentive, knowledgeable, offered suggestions, and was ably supported by other wait staff. The food was good or better, and the ambiance appealing. If you are downtown and are looking for a casual meal, Poag's is a solid choice. Good option for after hours, with a Late-Night menu (until 11:00) serving those who are in the Loop after most have gone home.

More information on Poag Mahone's website, Facebook, and Twitter.

Poag Mahone's on Urbanspoon

Poag Mahone's on Foodio54

(Disclaimer: This meal was comped for review purposes. Some information was taken from the company website, but all opinions are my own.)

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Wednesday, April 10, 2013

Enjoying and Learning About Wine

how to love wine book cover

"But is becoming what society considers a connoisseur really the best way to learn to love and understand what's in the glass? What is connoisseurship anyway? And why is it that we assume the path to finding pleasure in wine begins with the accumulation of experience?"


"[Wine] can convey so much more than simply pleasure, but those added elements of history and culture, of complexity and conviviality, are most available when wine can be enjoyed with ease, in its fundamental role as a pleasurable, refreshing beverage and dining companion." Eric Asimov How To Love Wine: A Memoir and Manifesto (New York, NY: HarperCollins, 2012)


To paraphrase Eric Asimov, it's best to first find pleasure in the wine itself, then, if you want, find pleasure in learning about it.

Wineocology book cover

In a book I received recently for review purposes, Caitlin Stansbury and Heidi Shink's Wineocology (Guildford, CT: skirt!, 2012) the Simple Sommelier System is offered up as a way to educate yourself about which wines to drink. The System is, indeed, pretty simple, focusing on four facets of the wine-drinking experience: sight, smell, texture, taste. Within those four facets are further subsets that lead you deeper into what the wine is offering. For experienced drinkers, pondering these dimensions might be automatic, but it's a good guide to novice drinkers or those unsure. The book is fleshed out with more information, recipes, and miscellanea, presented in a light-hearted fashion. A nice addition to any wine library.

Wine Simplified book cover

A more tech-intensive option is Marnie Old and Anthony Giglio's Wine Simplified (also received free for review) - a lot of information and assistance is packed into this. This mobile resource allows you to browse interactive photos on your iPad, or quickly pull up a cheat sheet while in the wine aisle on your iPhone. Videos featuring author Marnie Old explain everything from how to shop for wine to how it ferments, to the extent of pronunciation tips for foreign terms. I read it on a computer, so not as on-the-go friendly, but still appreciated all it offered.

Wine, its history, technology, and appreciation can all be fraught with pitfalls if taken too seriously. Eventually, you have to trust in your taste and just drink what you like. Until then, these three books are nice options to build your confidence in a user-friendly, unintimidating fashion.

(Disclaimer: Wineocology and Wine Simplified were provided to me free of charge, for review purposes. Information may have been taken from the business websites, but all opinions are my own.)

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Monday, April 8, 2013

Meatless Monday: Vegetarian Food and Wine Pairings

Many people don't mind mixing in a vegetarian meal at least occasionally (hopefully more often than not), but there is still confusion about vegetarian food and wine. And why not? Even omnivores can't agree on wine pairings. :)

Meatless Monday: Vegetarian Food and Wine Pairings

White with fish, red with meat is a basic rule of thumb. People will argue on whether it always holds true, but for the most part, for most people, it works.

Certain wines, medium bodied, minimal or no oak, higher acidity,dry and crisp structure often are good with veggies. Examples of this type of wine are dry rosés (one of our favorites), Rieslings, Pinot Blancs and Grigios, reds like Riojas from Spain.


But don't take our word for it, go ahead and grab your favorite buttery Chardonnay or oaky Cabernet. Ultimately, of course, personal taste will out, so grab a couple of bottles, roast or grill some veggies, and start mixing and matching -- you might be surprised what you like.

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Friday, April 5, 2013

Colorado Wine

Spending some time last week in Breckenridge for Spring Break also allowed me the opportunity to try my first Colorado wine, the Laughing Cat Riesling from Carlson Vineyards. It also made me realize that I knew nothing about the industry there, so I did a little research.

Colorado Wine

Colorado is currently home to nearly 100 licensed wineries, spread across two American Viticultural Areas (AVAs) and five total distinct wine regions. The 2 AVAs are the GrandValley along the Colorado River between Palisade and  Grand Junction and the West Elks along  the North Fork of the Gunnison River  between Paonia and Hotchkiss. Colorado has an estimated 120 grape growers tending nearly 1,000 acres of vineyards, and more than 90 licensed commercial wineries and wine tasting rooms, and continue to win top awards at international, national and regional competitions.

The Colorado Mountain Winefest is the third weekend of every September and looks to be a fun time as well as a good opportunity to taste Colorado wines.

I know we'll be heading back to Breckenridge, so I know I'll be trying more Colorado wines, looking forward to it.

Find more information on Colorado Wines at Colorado Wine.

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Wednesday, April 3, 2013

The Flatbread Pizza Co, Breckenridge, CO

Last week, we spent the week in Breckenridge, Colorado. I got to try my first Colorado wine, the Carlson Vineyards Laughing Cat Riesling, a wine I very much enjoyed. Another treat was dinner out at The Flatbread Pizza Company, hidden up some stairs, but well worth searching out.

At least one of the owners is a cycling enthusiast, with some very cool bicycle-themed decorative pieces, along with the lighting and artwork. A mountain bike is snugged up in the rafters, with chainrings under polyurethane forming a bar across the front of the restaurant. Very cool.

The Flatbread Pizza Co, Breckenridge

The Flatbread Pizza Co's Mission is to offer a rustic, family friendly atmosphere which to enjoy quality, artisan flatbread pizza. The Flatbread Pizza Co. also has a Zero Waste Policy. Plates, cups and cutlery are 100% biodegradable, since they are made from 100% sugarcane.. After use, simply toss them in the trash and feel good knowing that these plates will naturally biodegrade. The authentic hand built Wood Fired Pizza oven is front and center, with the chef's burning seasoned fruit wood to add to the delicious crust's flavor.

Similar to a Neapolitan style pizza, the crust has a slightly brown charred under belly while the inside stays slightly chewy -- we thought it reminiscent of matzo. The dough is made fresh and hand rolled and can be ordered in a Gluten Free option. The Flatbread Pizza Co uses fresh and high quality natural ingredients, buying directly from Colorado local farms whenever possible, which is something we definitely support.

There are plenty of suggested options available, and the large menu of ingredients makes building your own a test of your culinary skills. The basic pizza includes a choice of olive oil base, pesto base or tomato sauce base with mozzarella cheese, with additional cheeses including mozzarella, goat, parmesan, asiago, gorgonzola, feta, cheddar and smoked gouda. Plenty of choices.

Vegetarians do not get short thrift here, having the option to add Roma tomatoes, mushrooms, onions, red onions, kalamata olives, black olives, brocolli, red peppers, sun-dried tomatoes, artichoke hearts, spinach, arugula, cilantro, fresh basil, fresh garlic, sliced pears, sliced apples, pineapple, capers and pesto. Whew.

Add meats like Pepperoni, Italian sausage, wood fired chicken, bacon, shrimp, or prosciutto to get your carnivore on.

The Flatbread Pizza Co, Breckenridge

If you're travelling with kids, like we were, fresh pizza dough is brought to the table for the kids to play with. Their creations are then baked in the wood burning oven, and returned for eating along with honey.

Our group of 8 ordered 5 pizzas, some off the menu, some built-to-suit. I think we ended up with 1 slice of pizza left, even though it looked like way too much food. The pizzas are advertised as serving 1-2, but 4 could probably split one if eating moderately.

Short but sufficient wine list means that good tastes are easily found. Canned beers follow a recent trend (especially in ski towns, wonder if it has anything to do with the easy carry of aluminum upslope?). Happy hour keeps the liquids flowing and the bill lower.

When in Breckenridge, definitely make plans to visit The Flatbread Pizza Co -- it is a small restaurant though, so go early or expect to wait. Kid-friendly, myriad options, tasty pizzas, and happy hour specials all add up to a satisfying meal.

Keep up with The Flatbread Pizza Company on Facebook and Twitter.

The FLATBREAD Pizza Co. on Urbanspoon

Breckenridge Things To Do on raveable

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Monday, April 1, 2013

Carlson Vineyards Laughing Cat Riesling

Carlson Vineyards
2010 Laughing Cat Riesling
Palisade, CO

Carlson Vineyards Laughing Cat Riesling

In Breckenridge for Spring Break last week, came across this 2010 Carlson Vineyards Laughing Cat Riesling. My first Colorado wine, and it was a good one -- sweet for some, this was nice post-dinner on its own. Melon and pineapple aromas, luscious honey and tropical fruit taste, round mouthfeel, slightly tart finish.

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