Dreadnought Wines celebrates its expansion into the Philly Market with a Portfolio Tasting Event on September 9th!

Dreadnought recently brought their unique brand into the Philadelphia wine market, when they successfully recruited Wine Rep John W. Toler. John will bring Dreadnought Wine’s list to restaurants and retail customers in and around the Philly area.

On September 9th, from 12:00 PM to 5:00 PM at the Radisson Plaza-Warwick Hotel in Philadelphia,  Dreadnought will present a Portfolio Tasting event to introduce their wines and their winemakers, vintners from around the globe, to the Philadelphia press and restaurants.

Winemakers who will be present or represented at this event include Castello delle Regine and L’Astore Masseria (Italy), Monmousseau (France), Yellow Cellars (South Africa), Yorkville Cellars, Eberle Winery, Norman Vineyards, Le Vigne Winery at Sylvester Vineyards, Rabbit Ridge Winery, Scott Harvey Winery, McKenzie-Mueller Vineyards and Winery, Little Lion (California), importers Terry Theise Selections, Conexport, Villa Italia, P.R. Grisley and Select Fine Wines.

Congratulations to Mike and Deb - this expansion is beyond awesome.

On Saturday, July 31 Hearth & Home Furnishings in Zelienople sponsored the second annual Pittsburgh EggFest. EggFests are held all over the United States for fellow Egg-heads to show off their cooking skills on the BigGreenEgg. On of our owners, Deb Mortillaro met the EggFest folks at the home show and then they contacted her to do a demo during this year's event.

The Big Green Egg is the original American-designed ceramic cooker. The EGG is a unique barbecue product, with unmatched flexibility and capabilities that surpass all other conventional cookers combined. It is a smoker, a grill and an oven and you can cook literally any food on it year around, from appetizers to entrees to desserts.

As a guest grill master/instructor, Deb prepared a wonderful beef tenderloin salt-wrapped in a cotton towel, along with salmon on a bed of fresh herbs.

An attendee recently emailed Deb with their thanks: “I prepared your recipe yesterday and it turned out great. We actually did a bit of surf and turf, placing the tenderloin on the coals, putting the grill rack on the Egg and placing a cedar planked salmon on a bed of fresh herbs on the grill rack. Both were done in about 30 minutes - the salmon could have cooked a bit longer since the tenderloin robbed some heat from the salmon - no big deal. Anyway - thanks Deb for the demonstration - we wowed our guests.”

He continued with: “Question for you - we're going to try a whole duck, wrapped in the same salt/towel on Wednesday night - most likely stuffing the cavity with something (orange/lemon) to keep the salt out. Just wanted to get your thoughts on this - or whether you've possibly done this before. We've seen duck in a clay wrapping, but the salt contact with the tenderloin got us thinking that this method may be a better approach. The salt should suck up the fat and hopefully not catch on fire. Big towel - and more salt.”

Deb loves her job and really appreciates when she can “egg on” passion in others.

She responded: “So glad this worked for you. I had a great time at this event. As to the duck I do think it would work. Just be sure and trim the excess fat off before doing this. If you find that the salt won’t stay in place add a little egg white to it and make a bit of a paste then wrap with towel.  I’m not sure what will happen with all that fat but if it catches on fire at least you will have some protection for the meat. This will give you some time to pull it out with your VERY LONG TONGS!!  - Let us know how this works out.  My grilling partner Justin will be very interested.” 

If we’ve got your interest about EggFest and the Big Green Egg - just follow the links above.

Wikipedia says “A typical clambake begins with gathering seaweed. To keep the seaweed fresh, it is necessary to have a container large enough to hold both the seaweed and a fair amount of sea water. Also important are several round medium-sized stones, which are heated in a fire and used to re-radiate heat during the cooking process. Lastly, like most other methods of steaming, a cover is necessary to allow the trapped heat and steam to thoroughly cook the food. Canvas tarps or potato sacks soaked in sea water are often used for this purpose.

Once the stones and seaweed have been collected, a fire pit is prepared. Some prefer to simply start a fire within the pit, while others line the edges with flat stones to provide support for a metal grill on which the stones may be placed. The stones used for cooking are then placed in the center of the pit and a wood fire is started, although the exact method of heating the stones varies. The fire must burn until the stones are glowing hot. Care must be taken to ensure that the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off the stones and raked between them to form an insulating "bed". A layer of wet seaweed is placed over the stones, followed by traditional regional foods such as mussels, clams, quahogs, and lobsters. Side dishes usually include potatoes, corn on the cob, linguica sausages, carrots and onions. Alternating layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in sea water to seal in the heat and prevent the canvas from burning. The food is allowed to steam for several hours.

Since many locales outlaw building fires outdoors, this dish is often prepared in a large pot. This is known as a New England Clam Boil.”

We’re partnering with The Penn Avenue Fish Company for a Pittsburgh Clambake on August 11. Join us! Full details HERE.

Awhile back we heard about the possibility of wine vending machines in Pennsylvania, and of course chuckled a bit after rolling our eyes. Now the first “test machines” have been installed in PA grocery stores and Associated Press Writer, Kathy Matheson has written an article about it entitled “Swipe, Smile and Blow.” Perfect.

The machines are about the size of four large refrigerators and offer approximately 50 wine options. Here‘s how they work. You swipe your driver's license in the machine to verify your age, look into the camera so that it can record your image, and then blow into the breath sensor to make certain that you are not inebriated, and — voila! — you have permission to buy a bottle of wine from the vending machine. The machines are monitored to make certain the ID and image match and within 30 seconds, the user is either approved or denied access.

If the machines are successful in their test run, the PLCB could place the alcohol automats in about 100 locations. The big question - do people want to buy vino from a machine? As Matheson says, “The vending machines are a testament to both the wonder of technology and the obscurity of Pennsylvania's complicated liquor laws.”

Exit surveys show customers like the wine kiosks' convenience and easy use, and according to the PLCB, early sales have exceeded expectations. The future is here. What do you think?

Full story here.

Summer is all about the great outdoors. Whether it’s an intimate picnic or a large gathering of friends for a neighborhood barbeque, you have to have the right accessories and the perfectly chilled wine choices, and we‘ve got you covered.

The recent cover of TABLE, your magazine dedicated to celebrating food culture and lifestyle in Pittsburgh, featured a few items from our retail store.

The Picnic Stake Set, a charming and smart way to spontaneously enjoy wine outdoors, includes 1 bottle stake and 2 stemware stakes. Made of steel with zinc finish. Both 11" H. Picnic stakes make a romantic wedding or shower gift and are perfect for an intimate afternoon fling.

They also featured three items from our new bag and tote collection, hand woven of reusable resources. They offer a stylish and ‘green’ way to transport all your outdoor goodies, and with an insulated wine tote, you can keep your favorite wine at the perfect temperature.

While we’re enjoying some summer fun, we’ve got some suggestions for your hot weather drinking.

Heron Sauvignon Blanc Napa $13.99
Castello del Regine Poggio del Regina $13.99
Ramon Roqueta Macabeo Chardonnay $13.99
Bravante Sauvignon Blanc $23.50

And don’t forget your chillable reds.
Domaine Marion Pral Beaujolais Cuvee Terroir  $15.99
Heron Pinot Noir Sonoma $17.99
Scott Harvey Barbara $18.99

If you’ve got questions about additional accessories or wine offerings - give us a call. 412 391 8502

Wine culture during the past 10 years was defined by Pinot Noir's debutante moment, the surge of sommeliers, the critter label, bigger and bolder CA wines, Riesling, pink Champagne - and the hard-to-miss emergence of screwcaps. The fact that you're reading this on a computer screen is a giveaway to the biggest defining change of the past decade - the Internet reigned when it came to wine education and shopping for all things wine. In 2010 all but a few wineries have an informative website touting the reasons to buy their brand.

What about the next 10 years? Dreadnought believes we're in a bold time for wine in America. More wine is being consumed than ever before - nearly 3 gallons per U.S. adult in 2008, according to data from the Beverage Information Group. To support this surge in wine consumption, the desire for wine education has already experienced a major spike.

There was a time when your local wine merchant was a top source of buying advice and education. Then the big box wine merchant emerged (with even Walmart, 7-11 and Costco attempting to secure a slice of the market) and the days of the informed wine salesperson expired. But the time of the knowledgeable wine merchant is returning with a vengeance.

In part, this is the rise of wine boutiques that curate rather than cast a wide net, which makes for a shopping experience you can't get at a big box. Retailers have never been more knowledgeable or less snooty (makes a big difference); as in-store tastings and a culture of service become more important, wine shopping is becoming an experience to enjoy, not to rush through. That doesn't mean online shopping is going anywhere, but its current limitations (witness Amazon.com's abortive attempts at wine sales) underscore that buying wine isn't like buying a flat-screen. We want to see and touch. We want to learn about terroir, varietals, history. We want to understand how four different Cabs can taste so different. Not only do we want to experience wine on own, but we want to share the experience and learn from those with more educational resources and experience.

We are very proud that Dreadnought is positioned perfectly for the wine trends of the next decade. Classes and Tastings are the future.

Yes, there are questions we get tired of answering. Guess that’s true in all professions, but some questions really deserve thoughtful answers. The obvious question of the moment is: what are the best wines for summer?

There are hundreds of great wines out there that are perfect for warm summer days. Although there are about as many styles as there are bottles, a few common denominators exist when selecting a wine for the patio. Start with crisp acidity, throw in a low alcohol content and then mix vigorously with lighter fruit flavors. The end result is a wine that will delight the senses and dance across the palate.

White wines with fruity flavors are always a great choice for summer. You can never go wrong with a Reisling or Gewurztraminer. They tend to have a touch of sweetness, which makes them refreshing when chilled, because the residual sugars and the aroma will really stand out. When the fruit flavors are easily recognizable (peaches, pears and citrus) and fruit forward, the aroma itself is energizing and inviting.

While many Chardonnays with heavy oak and cream won’t really do the trick on a hot day, there are numerous Chards that avoid the oak and the malolactic fermentation (that adds that rich and creamy feel) and thus stay crisp and fresh. Chardonnays from Australia or even progressive California wineries express little malolactic and oak and the result is pure fruit, a lighter mouth feel and a zippy finish.

Sauvignon Blanc is a favorite summer white as the grape is naturally high in acidity and has a backbone of citrus fruit that is very refreshing. Although there are those who consider Rosé a weak substitute for red and an odd replacement for white, for summer sipping a crisp rosé is hard to beat. And a fruit forward Pinot Grigio can’t be beat while sipping at the pool.

Pairing wine with grilled foods is a forgiving task. Most grilled dishes are relatively simple; there’s a main ingredient plus the possibility of various seasonings in the form of marinades, rubs and sauces. To choose a wine to pair with something off the grill, just consider the heartiness factor. For lighter foods—white-fleshed fish, vegetables, chicken breasts—pick a lighter wine. For heartier foods—sausages, burgers, steaks—choose a more robust wine. Both reds and whites can be light, medium, or full-bodied. It’s summer - err on the side of lightness.

And admittedly, although many adamantly oppose the idea, Sangrias are a good choice for hot weather. Mixing various citrus fruits with wine, sparkling water and ice can make for a beautiful summer drink, because they are not high in alcohol and well - definitely fruity.

So, we’ve come full circle. When choosing a summer wine start with crisp acidity, look for low alcohol content and embrace the fruit. And as always, if you need a specific suggestion - just give us a call.

One of the most common questions we get is: “What makes a wine food-friendly?” Unfortunately our answer doesn’t always please. In this internet rich time of wine criticism and blogs, when big bold wines, with high alcohol content seem to get the most praise, we’re willing to assert that the wines best suited for the dinner table are those that deliver subtlety and nuance. Part of this is directly related to the fact that we also like our food to deliver complexity. We’re not huge on getting hit over the head with an overused spice, preferring instead a delicate balance of flavors.

When we’re selecting wine to partner with food, we’re inclined to choose a wine that whispers rather than screams. There is nothing that destroys a dinner like an obnoxiously loud wine - a wine that begs to be loved because it thinks it’s uniquely clever or a wine that could overpower the richest of cuisines.

When it comes to food and wine, we like synergy.

But don’t get us wrong; there is a place for big, bold wines. It’s on the patio, with some grilled ribs or a big juicy steak full of powerful flavor, or in front of the television during a sporting event when your favorite team is playing in the finals.

When you meet a wine that you want to savor and get to know better - that’s the wine we suggest you choose as a food partner.

An article by Jonathan Ray was posted on telegraph.co.uk last week explaining how the position of the moon can effect how a wine tastes. seriously!?!

Seems Maria Thun and her son Matthias wrote a book When Wine Tastes Best: A Biodynamic Calendar For Wine Drinkers that categorizes days as fruit, flower, leaf or root days depending on the position of the moon. They conclude that fruit and flower days are best for tasting wine.

This might sound crazy, but there are those who believe it. "I was sceptical at first, but then had a eureka moment," says Jo Aherne, winemaker at Marks & Spencer. "Our wines showed beautifully at a press tasting one day and far less well the next. We couldn't understand it. The wines were all favourites of ours and the bottles were all from the same case. Someone checked the calendar and we found that the first day had been a fruit day, when the wines were expressive, exuberant and aromatic, and the second a root day, when they were closed, tannic and earthy. Further rather unscientific tests have confirmed our view."

"I know it sounds the most frightful hocus-pocus," says Doug Wregg, director of marketing and sales for Les Caves de Pyrène, "But the more we investigated, the more we found the calendar to be accurate. Wines that smelt and tasted great on fruit or flower days were noticeably less attractive on leaf or root days. I agree that there are other variables that need to be taken into account, but it's a bit like Pascal's Wager and whether or not you believe in God. You've nothing to lose by following it. Our last half dozen tastings have been on fruit days and have been successes."

After reading the full article, we were not convinced of the concept, but experimentation will be fun. Maybe we will have to start tasting our wines and planning our events with a nod to the moon.

Winemakers can only use oak barrels for 3 to 5 vintages. Apparently the chemical properties of the oak itself affect the color, flavor, and texture of the wine in the wine-making process. Over time many of the oak properties get “leached” out of the barrel and after 3 to 5 vintages the barrel is ready to be discarded.

Stil Novo Design steps in and turns this unfortunate waste into many beautiful “green” ideas. They create eco-friendly elegant home decor, custom furniture & “green” gift ideas made with/from recycled solid white oak French wine barrels. They are a family business dedicated to creating the finest woodcrafts, specialty pieces & custom furniture. Every piece is one-of-a-kind and hand-crafted. This is old world integrity at its finest.

You can visit their Etsy page here.