Smooth jazz played while several hundred guests sipped on fine wines, select spirits and enjoyed the Brewery District, a new concept designed by Total Wine to highlight a special beer area of our stores to give our customers an unforgettable beer experience. Ceviche, meatballs, cheese, fruit and several hors d’oeuvre were offered to balance the tastings.

Store Manager Ty Ball, along with Assistant Manager Janell Grigsby and South Florida District Manager Brett Pulisic, greeted guests as they entered and chatted about the new store. All of the staff was extremely helpful, courteous and ready to answer questions. Though this was not a selling event, some guests just could not wait to make their purchases until the official opening at 9 am this morning. And we were ready!

Vendors including Rich Nowak from Brooklyn Brewery, Peter Schnebly from Schnebly Winery and Brewery and Robbie Toombs from Gold Coast Distributors were also there to offer support for our new store.

After guests were given the opportunity to try Caymus Vineyards’ exquisite 2010 Cabernet Sauvignon (among several other excellent wines), a few awesome Patron tequilas, Leblon Cachaca in Caipirinhas, and Goose Island and Back Forty beers, a toast was in order. Hundreds of champagne flutes were filled and guests congregated over by where the band played.

EVP of Operations Mark Powell thanked everyone for coming and recognized all of the hard work that went in to getting the store ready for the launch. He introduced the store leadership and talked about the grand opening tonight. Then a toast to the success of the new store.

We’d like to invite you to our Grand Opening Extravaganza tonight (May 23rd) from 6-8 pm. We will be featuring tastings with the Wagner Family of Caymus Vineyards and having live music, giveaways and an official ribbon-cutting ceremony. Total Wine will also recognize Read2Succeed as our local partner and make a substantial contribution to the organization during the event.

Total Wine & More
The Palms at Town & Country
(just east of the Florida Turnpike on SW 88th St. (Kendall Dr.))
11960 Mills Drive
Miami, FL 33183
(305) 630-3790

Tip: The store is located beyond the traffic circle and past the Valet parking lot on the right side of Mills drive (Google shows the location too close to the main road).

Hours: Mon-Thurs 9am-10pm; Fri-Sat 9am-11pm; Sun 10am-9pm

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Total Wine: What is your personal favorite food and beer pairing? Everyone really does want to know.

Dr. Bill: One pairing that I think is absolutely amazing is also at the top of Garrett Oliver’s list. Although I often stray from Garrett’s pairing guidelines as I like to take pairings to the next level, there is no improving on a well-aged Colston-Bassett Stilton with an aged barley wine. The earthiness of the cheese with the caramel/toffee/winter fruit notes from the beer is seductively sublime!

Total Wine: Last night we dreamed of a beer pairing dinner battle so awesome, only the top beer pairing experts could compete. The final of the competition was an epic battle between Dr. Bill Sysak and Garrett Oliver in an “Iron Chef” meets “Bobby Flay Throw down” meets “WWE Caged Match” type format. What meal would be your ideal theme and how would you defeat the great Brooklyn Brewery Brewmaster at this game?

Dr. Bill: Ha-ha, I could say a 12 course fast food dinner because knowing Garrett I’m pretty sure he hasn’t had any recently. Seriously though the food doesn’t matter, as I feel I can pair any food in the world and I’m sure he feels the same.

I recently did one of these with famous Canadian beer writer Stephen Beaumont where I beat him in a close competition. I will say it was also on my home turf though. All I would ask is to have the chef plan the menu and not delineate from it. Then give us both the option to taste and pair it prior to the event with a full quiver of 100 beers to choose from. I pair food and beer events without ever pre-tasting the food dozens of times a week for Stone accounts, acquaintances and fans. I know they are really good pairings but tasting the menu first allows you to go outside the box.

A chef is an artist. If I selected 12 chefs and asked them all to cook a Wagyu sirloin medium rare over a parsnip puree with a red wine demi glaze and sautéed greens. We would have 12 different dishes, from the spice rub or lack thereof on the meat, to the amount of reduction, to the greens selected. Not to mention one of them may decide the dish would be better with a truffle butter on the steak. I like to take a completed dish and see where it leads me. I will always have a classic pairing in mind when I see the menu, but then I like to go all the way to the left and all the way to the right and find that unique pairing that sings to my palate. The bottom line is we would all be guaranteed a night of amazing food with exceptional pairings.

Total Wine: We noticed that you also have an expertise pairing beer with cigars. Could you give some guidance, perhaps offering a suggestion or two of what cigars to pair with some classic beer styles?

Dr. Bill: Yes although I’m known primarily for beer and food pairings I also excel at pairing wine, spirits, and cigars. I’m currently doing a Beer and Cigar Master Pairing Dinner here at Stone Brewing World Bistro & Gardens with our president and brew master Steve Wagner. I take two world class cigars, six courses and six beers and do this triangular pairing where the first cigar goes with the first three courses and first three beers and everything works with each other then it segues into the second half of the dinner.

Here is an example of an upcoming menu: http://www.stonebrewing.com/calendar/bistro/pairings/cigar/130521/menu.jpg

When selecting a beer to enjoy with your cigar, here are a few guidelines to enhance your pairing. Finding a beer that complements without overwhelming the cigar is the key to a perfect combination. The most popular kinds of beer to pair with cigars are Stouts and Porters. Strong, dark, malty or slightly chocolaty, stouts and porters pair well with many cigars. Other beers that work well with a number of different cigars are; Barley Wines, Old Ales, Belgian Quads & Strong Ales. If you can find them barrel aged, all the better.

You don’t have to stop there though!

If you have a medium strength cigar with spice characteristics, another option is to find an India Pale Ale, Saison, or Bière de Garde. These beers can hold up to many cigars. Note that double IPA’s with their higher IBU count (bitterness level) have a tendency to overpower some cigars.

Lighter cigars with Claro or Candela wrappers pair well with beers as light as Belgian Wits or German Hefeweizens. The subtle springtime floral aromas of a candela when lit and the sweet grassy flavor work wonderfully with these lighter beer styles.

Total Wine: Finally, are there any special projects you are working on right now? Can you leak some secrets to the Total Wine readers?

Dr. Bill: As you know I always have a number of events coming up here at Stone Brewing World Bistro & Gardens-Escondido, but with our new Stone Brewing World Bistro & Gardens-Liberty Station facility coming on line this week expect some cool new events there especially for San Diego Beer Week and the addition of a couple of new festivals there in 2014.

I’m also excited about the Gray Cloud Festivals being put on by the producers of the OC Brew HaHa. Why? Well because they are unique as the first Craft Beer, Artisanal Food, and boutique cigar pairing festivals where hundreds of fans can get together and enjoy themselves. They have a great charity named Yellow Ribbon America and guess who is doing all the pairings.

Finally look for me to revive my audio podcast Expert Drinking. I’ll be adding a third person to the podcast that I am very excited about.

Total Wine: Thanks again for all of your time, Dr. Bill. This was a very informative and entertaining conversation.

Thanks for taking time out of your busy schedule to answer some questions for us today.

Total Wine: A beer doctor? That is extremely awesome. Most fans know the nickname comes from your time as a military medic and your professional experience working in hospitals. However, we believe you have earned the title just for what you’ve done within the craft beer movement. Could you highlight the top few achievements that you are most proud of in your craft beer career?

Dr. Bill: I could list the number of breweries I’ve been to or the amount of times I’ve visited Belgium or any number of stats, but those kind of things are not what I’m the most proud of. One thing that is close to my heart is that it has been over 35 years since I had my first craft beer. I guess you could say I grew up with the American Craft Beer movement. I was 15 in 1977 and great beer has been a passion of mine ever since. Being there since the beginning has allowed me to make 1,000’s of friends in the industry over the last 3+ decades. I’ve had amazing mentors; my father, Michael Jackson, Pierre Celis, Don Younger who through their words and actions helped shape my view of beer.

The achievement I am most proud of though is the tens of thousands of people I’ve introduced to craft beer over that time. I’ve always made it a goal to introduce anyone and everyone to the joys of a finally crafted ales and lagers. No matter where they are from or what they do for a living there is always a style or flavor that makes that Aha moment when they first taste it. That look in their eyes and that phrase; “This is beer? I never knew beer could taste like this!” How does that saying go, “If I had a nickel for every time I’ve heard that.”

Total Wine: Admiration and jealousy. We admire how generous you always are with your time and collection of beers. Jealousy? We just mentioned your collection of beers. We just checked out a 2004 interview you did on RateBeer where you said you had 1400-1600 bottles in your cellar. Can we have an update? What are your top five prized possessions and what is the plan for them?

Dr. Bill: Well as you said I’m all about sharing so a large portion of my cellar is constantly rotating, I currently have about 2,400-2,500 bottles in two locations, which I will not be disclosing at this time, . Let’s see if I can come up with 5 that stick out more than the others. Belle-Vue Selection Lambic from 1999, De Dolle Stille Nacht Reserva 2000, Thomas Hardy’s Ale 1968 (first bottling), Hurlimann Samichlaus 1980 (first bottling), Eylenbosch Kriek 1989. No set plans to try any of the bottles, except for the 1968 Thomas Hardy’s. I did a complete vertical tasting of all the bottling’s in 2004 and I think I would like to do it again.

Total Wine: Your Master Pairings food and beer series with Chef Alex Carballo at Stone Brewing World Bistro and Gardens seems to be one of the premier beer dinner events around. Can you describe the goal of the series? Who is the average guest and what can they expect?

Dr. Bill: The goal is to enlighten people to the fact that craft beer is the most versatile of all beverages when it comes to pairing with food. We have regulars, out of towners, beer geeks, and foodies. If you come to one of my dinners, expect the unexpected. With over 3 decades of beer and food pairings under my belt you can expect some eye opening pairings. Chef Alex’s food is always amazing and all his team’s creations for these dinners are unique and not found on our regular menus at Stone Brewing World Bistro & Gardens.

Whether it is Beer and For the Love of Pork, Beer and Breakfast, or Beer and Sushi to name a few, don’t expect the kind of pairings you’ve seen before. There are numerous good books out there on pairing Stout with Chocolate for example but I want people to say why is he pairing Stone Ruination IPA w/ Carrot Cake, then they try it and have that Oh wow moment! I will take all the preconceived notions of pairings and throw them out whether it’s pairing a 12% beer with the salad course and finishing with a 3% beer with the dessert, or pairing an Imperial Stout w/ an arugula, pear, & prosciutto pizza.

Total Wine: Those beer dinner pairings seem to be developed for widespread appeal, something everyone will enjoy at your restaurant (and they sound spectacular). We’d like to hear about some extraordinary beer pairings that you’ve done. Could you tell us the most extreme dish you’ve ever had to pair a beer with? And then the most extreme beer you paired with food? What were the combos?

Dr. Bill: Wow, I’m having to think about that a minute. Ok, Balut (look it up) prepared in garlic and vinegar paired with a Port Brewing Hot Rocks Lager, excellent pairing, but I don’t think I need to try Balut again. Also How about Rocky Mountain Oysters pan fried paired with Stone Smoked Porter. I would definitely have this pairing again. As far as extreme beer; Westvleteren 12 paired with bacon wrapped dates stuffed w/ gorgonzola dolce.

Stay tuned for a very fun second half of this interview, coming soon.

Juleps are the ancestors of centuries-old drinks from the Middle East known as julabs, which were made with water and rose petals. Juleps at some point made their way to the U.S. where their heritage dates to the 1700′s when the drink was probably made with brandy or rum or other spirits that were readily available.

In the early 1800′s, Henry Clay, a popular Senator from Kentucky, helped change the face of the Mint Julep to the bourbon cocktail we know today: mint leaf, bourbon, water and sugar prepared and served in a highball glass with a straw. He took Kentucky Straight Sour Mash Whiskey with him to Washington, D.C., where he introduced friends and colleagues to his drink at the Round Robin Bar inside the Willard Hotel. The Mint Julep was a hit and grew in popularity from there.

Willard Intercontinental Hotel, Washington D.C.

Decades later in the late 1800′s, Marvin Stone was sipping a Mint Julep and was dissatisfied with the natural rye grass straws used at the time. Those straws fell apart, imparted additional unwanted grassy flavors and left a gritty residue in the drink. He experimented by wrapping a piece of paper around a pencil and gluing the ends together, an invention that caught on. After several improvements to the initial design, including making a more sturdy paraffin-coated manila version, his drinking straw was patented in 1888. The invention was so successful, he turned his cigarette paper holder company into Stone Straw Company by 1906. Bourbon and the Mint Julep survived Prohibition and in 1938, the drink was officially promoted by Churchill Downs for the Kentucky Derby.

Brown-Forman’s Early Times Mint Julep Ready-to-Serve Cocktail has been “The Official Mint Julep of the Kentucky Derby” for over 18 years. Brown-Forman also makes Woodford Reserve, “The Official Bourbon of the Kentucky Derby.” Woodford Reserve has been used to make $1000 ultra-premium Mint Juleps served in silver cups since 2006, with proceeds this year benefiting the Old Friends Thoroughbred Retirement Center charity. And the Mint Julep is as popular at the Derby as ever, selling tens of thousands each year. So whether you actually make it to the Kentucky Derby or are watching from the couch with a few friends, a mint julep is the way to go. Here is a mint julep recipe with step by step instructions (start the night before). Let us know how it turns out!

When he established Eyrie Vineyards in 1966, University of California at Davis-trained enologist David Lett planted the first commercial Pinot Noir and Chardonnay grapes in the Willamette Valley and the first Pinot Gris grapes in the United States. After spending the prior year in France’s cool winemaking regions of Burgundy and Alsace, the 25-year-old winemaker concluded that the best grapes grow in cool regions where ripening is a challenge. “California was just too hot. … That’s why I came to Oregon,” Lett told Wine Spectator in 1983.

Just south of Portland, the region runs along the Willamette River, which lies between the towering Cascade Mountains to the east and the Coast Range Mountains to the west. Here, vineyards dapple the many south-facing mountainsides to maximize sun exposure, while mountains insulate them from excessive rain and winds. The region’s red soils, known as “Jory” and “Nekia,” offer a well-suited grape-growing medium that is free draining with low fertility.

Other pioneering winemakers followed Lett, building on his vision for the region. Today, Willamette and most of Oregon’s wine regions that emerged south of it specialize in Burgundy’s Pinot Noir and Chardonnay grapes as well as Alsace’s Pinot Gris. Known as “Pinot Grigio” in Italy, Oregon’s Pinot Gris wines—like their Pinot Noirs—are world class and have superseded Chardonnay as the state’s signature white grape.

Lett, who passed away in 2008, proved his California-Davis instructors wrong for their claim that European grapes would not survive in Oregon, let alone thrive. His 1975 Pinot Noir won first place in a French wine tasting in 1979 and again in 1980, prompting famous Burgundian wine merchant Robert Drouhin to buy land and open a vineyard in the Willamette Valley, as noted in The Oxford Companion to Wine.

Every year, the growing numbers of innovative winemakers meet in nearby McMinnville for the now world-famous International Pinot Noir Celebration—a testimony to the region’s triumph over the skeptics.

Should you take the opportunity to participate, be careful not to mispronounce Willamette (Wil-LAM-ette) to these many proud winemakers. As noted by wine podcaster Tim Elliot, it’s Willamette, damn it!

Chardonnay styles easily range from light and crisp unoaked varieties to full-bodied oaked versions that display toasty impressions. If these were the only variables, Chardonnay would still cover a broad spectrum of flavors and aromas; but there is more to this story.

Wines often undergo other treatments that profoundly affect flavor, and Chardonnay is no exception. Any combination of three particular treatments often determines a winemaker’s true signature and can make individual styles stand out. Understanding these easily can impact your wine knowledge and experience as you shop for your next new favorite.

The first treatment is “malolactic fermentation,” a process applied after alcoholic fermentation where bacteria converts the tart “malic” acids in the wine—similar to those found in orange juice—into soft, rounder lactic acids, such as those found in milk. All red wines go through this process but only some whites. Applied to either all or some of a given batch, the process makes the wine fuller and creamier. You might even detect a milky aroma on the nose as a result.

“Sur Lie” (pronounced “Sir Lee”) is an aging approach in which some wines, or a portion of the blend, are aged “on the lees.” Winemakers leave the dead yeast and other sediment—grape skin fragments, seeds or pulp from the fermentation vat—with the wine during aging rather than taking steps to remove them. The lees produce additional flavors in the wine, including bready complexity. In addition to Chardonnay, winemakers perform this process on some Muscadet wines from France’s Loire region, and it is part of the process for every bottle-fermented sparkling wine, such as wine from France’s Champagne region.

Finally, “battonage” or “lees stirring” is exactly as it sounds. As the wine ages either in an oak barrel or stainless steel tank, winemakers periodically stir the mix to increase yeast exposure and draw greater complexity from the bready mix.

While winemakers delve into even more complex creativity in the winemaking process, these three descriptors help define different Chardonnay styles and unlock the roots of their unique characteristics. Understanding just these three terms will open your eyes to more Chardonnay variety. Just tell Total Wine & More representatives which style you’d like to try and they will gladly help you find it.

The idea of being environmentally conscious and responsible has also evolved from those early days–it’s no longer just air and water. Here at Total Wine and More, we believe that brewers, vintners and distillers are the new leaders in the movement, creating environmentally sustainable products that do not pollute or strip the Earth of its resources.

Between farming techniques and the use of ingredients produced under strict sustainable standards, beer, wine and spirits companies are leading by example. Many are so passionate about the cause that they have become early developers and adopters of certain certifications and their rules, despite the additional cost and resources needed to obtain them.

Traditional farming practices use herbicides, pesticides and artificial fertilizers, where the only goal is to protect the crops and deliver the best yield. There are, however, three other strategies that are more aligned with the mission and traditions that Earth Day stands for.

Organic Farming means that no pesticides, herbicides or artificial fertilizers are used when growing the crops. In addition, vintners are not permitted to add any preservatives to their wines. Though most brewers do not grow their own ingredients, several have taken the initiative to use organically grown products. Daniel Del Grande, owner and brewer at Bison Brewing, exclusively brews organic beers. “Organic Dan” as he known in some social networks, said he does this to support organic farmers who he believes are the key to sustainability. His mission is to educate consumers and retailers about the positive environmental impact, helping create demand for those organic farmers, to the point where they ultimately convert all of their fields to organic farming. And when asked if one small brewery can make a difference, Daniel gave a resounding “yes”, offering some statistics to back up his enthusiasm.

Several spirit makers also use organic ingredients in their products. Florida’s Drum Circle Distilling uses organic sugar cane when making its Siesta Key rums. And Bainbridge Organic Distillers uses locally grown organic grains from Washington for their vodka, gin and whiskey.

Wine makers are often able to go beyond the organic certification since they often grow their own grapes. A farming practice called Biodynamic Agriculture was started in 1924 by an Austrian philosopher named Rudolf Steiner. Steiner created the method to help farmers have an ecological and sustainable approach to growing their crops. Biodynamic Agriculture embraces the practice of not using herbicides, pesticides or artificial fertilizers (and is thus also organic). However, the practice also considers the farm as one ecosystem and provides rules for how the farming must be done. Plants, animals, insects and soil are all considered as one. Farmers irrigate based on the lunar calendar. Byproducts such as grape skins and seeds taken during the harvest are composted and returned back into the vineyard. Wineries that follow these and several other guidelines can become Demeter Certified Biodynamic.

Virginia “Ginny” Lambrix, the winemaker from Truett Hurst, said their estate is currently in the process of achieving biodynamic certification. She believes that creating an ecosystem that mimics nature and keeps chemicals out of our natural resources is worth the cost and effort. “Wine is a luxury product with a relatively high rate of return on the farming investment. If there is one product that should be amenable to a more cost intensive farming method, it seems viticulture is a natural fit. Furthermore, higher quality grapes yield better wine and I do believe that vines growing in living soil and extracting their nutrients naturally from it are in fact higher quality and value.”

Sustainable Farming is another technique being used. Sustainability takes into account conservation and employee practices in addition to the farming practices. For example, energy saving solar panels may be installed on the buildings and water conservation and irrigation techniques may be developed. Although sustainable farming does still allow fertilizers, the practice encourages as few chemicals as possible and only to use them when necessary.

We spoke with Paul Sobon, the winemaker and vineyard manager of Sobon Estate, about his winery and approach to farming. Paul said that although they had been previously certified organic, their approach should now be defined as sustainable farming. Paul said their mission is to keep what is in nature in balance and let the quality soil nurture grapes into tasty wine. His winery runs on solar power, they compost all waste materials created in the wine-making process, and recycle, among other sustainable practices. “Sustainable farming is definitely worth the money,” he said.

To get you started, here are some delicious, “Eco-Friendly” selections, just follow this link.

Happy Earth Day!

Once a major component of great Bordeaux blends, Malbec now thrives on a far-off continent thanks to a series of both unfortunate and serendipitous events. In the mid-19th century, Malbec vines found their way to vineyards in Mendoza, Argentina, not too long before phylloxera—a root-eating aphid that attacks grape vines—arrived in Europe on imported American vines in the late 1800s. The unadapted European grape vines—Malbec included—began to die out around France until farmers grafted them to phylloxera-resistant American rootstock.

Argentine winemaker Laura Catena of Bodgas Catena Zapata explains in her book, Vino Argentino, that Malbec performed poorly on American rootstock because it produced overly vigorous plants whose fruit did not ripen well. Thanks to the isolated nature of Andes Mountain vineyards, phylloxera never developed in Argentina, allowing Malbec there to thrive on its own roots. Today, these high-altitude vineyards, with their relatively cool but exceedingly sunny weather, provide the ideal environment for producing opulent Malbec wines that possess soft, ripe tannins with plum and black fruit profiles suitable for either oak or stainless steel aging.

While Bordelaise winemakers mostly abandoned the grape, other French winemakers southeast of Bordeaux in Cahors mastered the art of growing grafted Malbec. Today, their wines offer drinkers a more rustic style with chalky tannins that Cahors winemakers note typically exhibit “violet, black currant, cherry, licorice, vanilla, menthol and truffle.” In addition, Malbec grows in France’s Loire Valley, where winemakers, who call it “Cot,” blend it with other grape varieties.

Consumers will find many value-priced and premium Malbec wines within the large Total Wine & More selection. The more affordable versions are perfect for everyday sipping and enjoyment with simple meals such as pizza, pasta and burgers, whereas the premium, often oak-aged versions offer a superb match with hearty beef, lamb, stews and other rich dishes. Check out Laura Catena’s food pairing advice on her Web site MalbecLife.com as well as food pairing suggestions at CahorsMalbec.com.

Whichever you choose—even if you know what these words mean—these terms illustrate how daunting a German wine label can be. But rather than running for the hills, keep this post handy as a quick reference to help you make informed purchases and discover Germany’s many great wines.

A number of things on the label are easily recognizable: the grape, the vintage, the percent of alcohol and the region.

Some popular German white grapes include: Riesling, Müller-Thurgau and Gewürztraminer. Reds include Spätburgunder (the same as Pinot Noir), Dornfelder and Lemberger (the same as the Austrian Blaufränkisch). Visit The Wines of Germany for a more complete list.

Some of the most notable German wine regions are Mosel, Mosel-Saar-Ruwer, Nahe, Rheinhessen, Pfalz, Baden and Württemberg.

In addition, German wine labels identify the ripeness levels of the grapes, which roughly indicates the level of sweetness. Look for these terms:

• Kabinett  [Kahb-in-ET] generally describes the driest wines, but some may stillhave a hint of sugar—what we call “off-dry.” The label might also include the words “trocken” (dry) or “halbtrocken” (off-dry).
• Spätlese, [SHPAYT-lay-zuh] meaning “late harvest,” refers to wines that have more body and complexity than Kabinett and usually are sweeter.
• Auslese, [OWS-lay-zuh] which translates as “selected harvest,” describes wines produced with individually selected grapes and bunches. These are usually sweeter than the prior category, very sweet or, less frequently, dry.
• Beerenauslese (BA), [Buh-air-en OWS-lay-zuh] which translates as “selected harvest berries,” applies to wines derived from individually selected grapes often affected by “noble rot” or Botrytis, a fungus that shrivels them on the vine. These are very rich, sweet and generally expensive.
• Trockenbeerenauslese (TBA), [TROH-ken-buh-air-en OWS-lay-zuh] which translates as “selected harvest dried berries” describes the sweetest and richest of them all. These rare dessert wines are made from individually picked Botrytis-affected grapes and are incredibly rich and complex. Winemakers only produce them in select vintages.

German labels also include quality categories, which range from the most basic to the highest ranking:

• Tafelwein, [TOFF-el-vine] or “table wine,” describes the most basic wines.
• Landwein, [LANDT-vine] or “country wine,” is generally better quality than table wine but usually still value priced.
• Qualitätswein bestimmter Anbaugebiete (QbA), [Kvahl-it-AYTS-vine buh-SHTIMT-er AHN-bow-guh-beet-uh] or “wines from a designated” region, are produced in specific areas or villages, which are usually listed on the label.
• Qualitätswein mit Prädikatswein (QmP)/Prädikatswein, [Kvahl-it-AYTS-vine mitt pray-dee-KAHT] or ”quality wine with distinction,” also come from specific regions and represent the best quality designation.

Once you identify these elements, look for the producer name and possibly the name of the village.

These basics are enough to prepare you to shop. But if you want to learn more German wine terms, check out the Wines of Germany website.

What types of events are part of the Rum Renaissance festival? With so many different options at the Grand Tasting finale, how would you recommend approaching so many rums? It can’t be possible to try them all, right?

As always, we have several hundred rums on display. There’s also lifestyle products, artists, apparel, travel, gourmet products, etc. No, you can’t try them all, but surprisingly, if you sample a very small amount of a rum, you’ll know right away if you like it. You could sample 50-60 small tastings in a day without getting tipsy. Of course, we’re drinking water and enjoying a good bite or two along the way.

When you arrive at the festival, first listen and learn. The exhibitors are extremely knowledgeable about their products, methods, styles and objectives. Look for rums that suit your purpose. Which will be your favorite great sipping rum? Which are perfect for making cocktails or punch with friends at your next get-together? Which are the full-flavored rums that you love to share with friends? What defines the styles of rum from Puerto Rico, Dominican Republic, Barbados, Venezuela, Jamaica, Guatemala? This is the best place to learn, discern, savor and demystify rum.

Would attending the Rum Renaissance be good for a beginner rum drinker? Are there seminars that show students key things to look for in a quality rum? If someone couldn’t make it, do you have a few approachable rums that you could recommend for rookies?

It’s the perfect place for beginners to start. Some of the seminars, such at Martin Cate’s “Tiki 101″ will teach you all about delicious, tropical tiki drinks; how they were invented; how to make them for friends. This is fun. A beginner can’t find a better place to get a basic education. At every turn, experienced rum professionals are ready, willing and able to help you learn. Your friends will discover something amazing and insist you go right over there and try it. There is excitement and opportunity to learn. A beginner will leave the show with a new-found understanding of rum styles, categories, territories and blends.

If you can’t make it to the festival, start with authentic rums of Barbados like Doorly’s XO, R.L. Seale and Cockspur. If you prefer this dry style, also try the Brugal 1888 from DR, the great Jamaican estate rums from Appleton Reserve and Extra, or Flor de Caña’s great 7 year old, or their 18 year old sipper. For the sweeter palate, reach for Zacapa from Guatemala, Diplomatico from Venezuela, Atlantico from DR, Zaya from Trinidad or the new Papa’s Pilar from Hemingway Rum Company.

Rum is not expensive, especially compared to Scotch, Bourbon, Cognac or Tequila. You can afford to experiment, to be adventurous, to discover for yourself which styles and expressions are best suited to your palate.

Are there any special surprises happening or guests appearing at this year’s festival that you can tell us about? A teaser?

There are always new products to discover. Big companies will reveal exciting new products. Small American companies will bring their rums to the show for the first time. Some rums that we love from the islands will finally make it to Miami. A host of rum’s finest presenters, lecturers and ambassadors will be sharing their knowledge and passion for rum. The VIP area offers a place to relax, enjoy hand-made premium cocktails and complimentary food.

As a world traveler, what are some of the most exotic destinations you’ve visited to drink rum? Are there distilleries buried in a jungle somewhere? Were there any unbelievable experiences during those visits you could share?

So many stories … so little time. From the far reaches of Guyana, Nicaragua, Venezuela, Jamaica, Guatemala, Panama or Peru to the well traveled paths of Barbados, Trinidad, St. Barth, Puerto Rico, the Dominican Republic, St. Vincent, Martinique, St. Lucia or central Florida, each visit to a distillery or aging facility is a world-class experience. Some require helicopters to reach over rugged, often dangerous terrain. Some are quite secretive, rarely allowing a visit to see the operation in progress. Some are ready for tourists, with marvelous displays, museums and tours of their operations.

A little distillery in Grenada still uses a very large stream-fed water wheel to crush their cane, lighting a wooden fire under their pot still to evaporate the alcohol, then hand-filling each and every bottle. This is how they did it back in 1785 and nothing has really changed. Another traditional pot still facility in Jamaica produces rich and flavorful authentic style rums, as they have for centuries, now commanded and automated by a customized state-of-the-art touch-pad controller. The variations seem almost endless.

Finally, what are a few interesting rum facts that your everyday person probably doesn’t know?

Most people associate rum brands with distilleries. In many cases, a rum brand owns and controls their own distillery, such as Bacardi, Appleton, DonQ or Flor de Caña. But many brands and distilleries are separately owned and operated. For example, in Barbados, Mount Gay Rum is owned by Remy Cointreau, a large corporation based in Europe. Their rum is — and always has been — created by a small distillery in Barbados owned by the Ward family. Malibu coconut rum is a world-famous brand produced by West Indies Distillery in Barbados. Atlantico Rum is created by Oliver and Oliver in the Dominican Republic. Captain Morgan spiced rum was recently made by the distillers of DonQ in Puerto Rico, and now it’s made by Diageo in St. Croix. Zaya aged rum was once made in Guatemala, now by Angostura in Trinidad. Increasingly, new rum brands use spirits created for them by independent distilleries, aging facilities and blenders to their specifications.