Love it or hate it, Valentine’s Day is upon us. You may think it’s a Hallmark holiday and eschew the commercialism of it all, but if your spouse, partner, or significant other feels differently, you’re probably going to have to mark the event. Whether you’re choosing off a list when going out to dinner or buying a gift for your sweetie, wine can literally be a message in a bottle!

As Travel Belles, we know that each country has a unique culture and feel to it. The people, the customs, the food, and the wine help tell the story of that culture. This Valentine’s Day, use the language of wine and travel to send a message to your honey. Here are five Valentine’s Day wine ideas to get you started…

1. To tell your mate that you want to keep it light, flirty, and not so serious, choose a sparkling wine from Napa.
Napa is often referred to as adult Disneyland. And since, combined with Sonoma County, it’s the second most visited attraction in California after the kids’ playland, it’s fitting. California is all about casual relaxation and bubbly is the ultimate expression of keeping things upbeat and celebratory. If you want to tell your love you have a blast with him/her and you value fun first and foremost, get a California sparkling wine, pop the cork and just enjoy the moment.

2. For the hot, heavy, and passionate relationship choose a spicy, fruity Argentinean Malbec from Mendoza.
Argentineans don’t lack ardor (evidence, the Tango…), and these red wines grown high in the mountains are filled with fruitiness, spiciness, and a straightforward flavor that’s satisfying and pleasing. Not too complex or over thought, Argentinean Malbecs have rich, delicious plum and cinnamon flavors. They’re not too expensive, and are a complete hedonistic delight. Great with steak, and foods from the grill, this is a straight shooter of a wine. If you want to signal passion without the analysis, here’s your wine.

3. On the other side, for a deep, mysterious, complex relationship Pinot Noir from Burgundy is the way to go.
Red Burgundy, or Pinot Noir, is so complex and varies so much depending on the plot of land where the grapes are grown that the Benedictine and Cistercian monks of the Middle Ages studied and catalogued the strange phenomenon for centuries. A good Pinot Noir from the communes of Vosne-Romanee or Chambertin is so complex, so nuanced, so hard to describe that it’s the perfect wine to send a message of “it’s complicated.” These will cost you a pretty penny, but are worth it (now you just have to decide if your partner is!).

4. If you’re in it for the long haul, go for a Barolo from Italy.
To show devotion and dedication, go for Barolo from the Northeastern area of Piedmont. These wines are down-to-earth (they actually kind of taste like dirt, so I mean that literally), have powerful mouth drying tannins, and show no lack of boldness. They are made from the Nebbiolo grape, something that can’t grow well outside the region (i.e., this grape doesn’t cheat on its homeland!) and they are often called intellectual wines because they require thoughtful consideration to really appreciate. Also, these wines need to age for at least 10 years before they are at their best. If you’re committed to your relationship, buy this baby to signal longevity and dedication.

5. On again and off again? German Riesling can reflect that attribute handily.
With the German wine regions being so far north, and located inland, the weather is erratic at best. Some years it’s sunny and beautiful and the grapes get super ripe and make deliciously ripe, peachy wines with enough acidity to keep it interesting (and make them great pairings with Asian cuisine!). Other years, forget it! Late frosts, cool weather, and too much rain plague the vineyards and wreck the harvest. You never know what you’re going to get with German wines, it’s all up to mother nature.  If you’re on a roller coaster ride with your love,  a good vintage German Riesling can show that although there are bumpy years, the good stuff is worth waiting for!

6. No current liaison? How about a grassy Sauvignon Blanc from New Zealand as a tasty reminder that the grass is always greener on the other side.

Whatever you choose for your special Valentines Day wine, I say grab a bottle and do some armchair travel to mark the day… and tell your mouth that you love it with something delicious from a wine region you want to visit.

So what’s the wine status of your love life this Valentine’s Day?

Photos property of and by the author.

I’ll try anything once. Then I’ll try it again, and if I don’t like it I’ll try it a third time just to be sure. Taste buds and expectations change, so maybe the food will, too. And when the food in question is a regional specialty, I feel obliged to whole-heartedly enjoy it.

In Bra, Italy, the Piedmontese town where the Slow Food movement began in 1989, a local specialty is carne cruda – raw meat. To be specific, it’s raw ground beef. It is popular enough that you can find it as an appetizer (antipasto) in literally every restaurant, and the local macelleria, or butcher, of course has a supply handy. From what I’ve seen, it’s eaten as often as chicken in Bra, a small but active town of nearly 30,000.

Carne cruda looks like a hamburger ready for the grill. If the restaurant dresses it up with vegetables and forms it nicely into a flat-topped cone, it’s a raw hamburger in a flat-topped cone shape. When it’s served to you in a red, moist heap in a big platter, it’s raw hamburgers waiting to be formed. And when they shape it into a simple flat patty in Bra, Italy, it truly looks like a raw hamburger.

And nobody eats raw hamburgers.

Nobody, that is, except for the group I was with in Bra. Everyone was trying carne cruda for the first time. There were mixed responses of surprised pleasure and the inevitable, “That’s enough for me.”

I have a strong stomach and will enjoy the fifth quarter of any animal or the strongest, stinkiest cheese in your arsenal, and I will ask for more. And like I said, everyone was trying the raw meat. If everyone jumped off a bridge, I would too.

Maybe my problem with raw meat is that I imagine it will be even tastier and meatier and juicier than a cooked piece of meat. A rare steak is juicy and flavorful, so it follows that an extra-extra rare steak would be that much better.

The first bite was soft and hardly meaty. Wet and cold. It’s meat, so it should be warm, not cold; tender, not soft. But I didn’t give up. The second bite was much like the first, and so was the third. I paused, wondering why I didn’t like it. Some newcomers to this raw hamburger – I mean carne cruda – who really dug it were surreptitiously eyeing my plate. Dang it! Strong stomach, strong stomach, strong stomach. Speaking of stomach, I like a saucy, slurpy cow stomach panino di trippa, so why couldn’t I enjoy this?

My fourth bite, mixed liberally with greens, was my last. “That’s enough for me,” I said, pushing my plate to other delighted diners.

I’ve tried carne cruda at other meals with similar results. Now, I accept that I am not a bridge-jumper, and I pass up the carne cruda no matter how fast the others are devouring it.

I’ve known Sabine for four years now; it’s hard not to know one of the only people in a town of 500 who can sell you rosé they made themselves, especially when you’re as big a fan of rosé as I am. Sabine is the wife of Jérôme Bertrand, one of a long line of winemakers in the Fitou region of France. She married into this business, but she visibly loves it as much as her husband does, and when she suggests taking me on a tour of their vineyards, it’s an offer I can’t refuse.

Located in Languedoc-Roussillon in the southwest of France, Fitou is a wine area that has been unfairly neglected for quite some time by international and French wine connoisseurs; the rosé is even branded as Méconnu, unknown. When I mention my love of Fitou back home in Paris, I often get a raised eyebrow or mocking smile in return, but I know what I like, and I like it here.

I glue myself to the plexiglass windows in the back seat and take everything in as we tumble along back country roads that may be more rock than sand. I’ve seen wine country before. I was raised on Long Island, where South Fork wine is coming into its own. I visited Napa with my parents when we lived in San Francisco for a year, and I remember the stately houses and restaurants that dotted these estates. I’ve been to Bordeaux, examined the medieval town of St-Emilion and the pristine vines that surround it. Nothing compares to the tamed chaos of the vineyards around Paziols, the tiny town where the cave is located. I’ve never seen the vineyards that belong to Bertrand-Bergé; the 4×4 has to climb high into the mountains to reveal the 35 acres of vines that go into the glasses I drink with embarrassing frequency.

We pause in front of one patch to look at some rare birds. “On va les suivre,” Sabine says. We’re going to follow them. Somehow, in this world that seems so far from civilization, it’s perfect.

We pass a fallen tree, horizontal on the ground as its roots reach upwards. I ask Sabine about it; she tells me that it fell during a storm, and they were told to let it be. “You shouldn’t touch the vegetation too much, because the grapes are ripening,” she says. Eventually, the tree’s roots will become healthy enough to right the tree, but for now, it’s growing sideways. I stare at it as we leave and can’t help but consider the fact that anywhere else in the world, a tree that looks like it’s fallen to its death would have already been dug up and trundled away; the same isn’t true, here in the garrigue.

Then again, nothing seems the way it’s ‘supposed to’ here. People stop by for Languedoc wine tastings at the cave to find Sabine and Jérôme’s children, Gabrielle and Mathilde, racing on scooters through the tasting room or climbing into empty tankards and writing their names with their fingers in the red residue that clings to the walls. Mathilde even asks for a taste, though her mother watches to be sure she spits it into the crachoir afterwards. The family business has come full circle, and I can’t help but wonder if it might be, in part, thanks to Sabine.

As we climb even higher, she mentions the organic reconversion they’re working on, a journey back in time that involves counting butterflies to know how much and when to treat for illness, as well as waiting for the nighttime sea breezes to spray, things that, to me, seem other-worldly in the most enchanting of ways.

“We haven’t done any chemical treatments in three years,” she says, proudly. “The first organic harvest will be in 2013 … normalement.” Always that French suffix – normally, if nothing bad happens, if the sky doesn’t cave in – like a built-in insurance policy on every word you speak.

We climb back into the 4×4 and it takes us even higher, to an old bergerie, a sheep barn belonging to the family. It was burned long ago in a fire, but Sabine hopes to restore it, turn it into a farmhouse, and come up here in the summers. I stare and try to imagine her vision, a place to come, to camp maybe, or make fires and roast marshmallows.

“Ici on n’a pas le temps de s’ennuyer,” she says to me, with a smile. There’s no time to get bored here.

Our last stop before returning back to civilization is to see more vines that expand for what seems like miles beyond us, into the mountains. She points out some places of reference in the nearby hills, towns that I know up close and never thought I could see from so far away, and shows me how to tell which grape grows on which plant by examining the shape and texture of its leaves. As she stands, her hands on her hips, surveying the land, she seems like she was made to climb these mountains. It’s hard to believe that she wasn’t born into this business … and though my life in Paris is dreamlike in every way, it makes me wonder, for just a moment, what it would be like to stumble into such a wonderful world.

For all of my desire to be a part of this, though, Sabine seems to want to claim parts of my culture too, more specifically, my language; she says it sounds better in English, what she wants to say, and though she’s embarrassed by her accent, she says it anyway, looking out over everything that has become, and is now, hers. She says, “I belong.”

I want to belong.

*Photos property of and by the author

This month’s question: What are the factors you consider when selecting a hotel?

Briana:

I haven’t been staying in hotels very much these days, as I’m sure some of my fellow twenty-something Belles can relate. When I do get the chance, though, there is one thing I look for besides all those normally important factors; in recent years I’ve come to really appreciate privately owned and family-run hotels thanks to one very memorable experience staying at Hotel Pasquale in Monterosso al Mare, Italy.

My pick in our recent roundup of favorite Travel Belle hotels, Hotel Pasquale is a small, three-star accommodation that sits along the water’s edge in Monterosso, one of the five villages of Cinque Terre. Now, I supposed you could hardly go wrong in such a beautiful place. Anyone who’s ever visited Cinque Terre knows what I’m talking about: the crashing waves, the rocky landscape, the colourful buildings, the warm people, the delicious Ligurian cuisine.

Still, Hotel Pasquale enhanced my experience. I remember the receptionist’s friendly greeting and chatter, as she asked about my last name, our trip to Italy and if I spoke Italian. Her genuine kindness stuck with me, as did the amazing home-cooked breakfast we had the next morning while we sat in the dining room and watched the waves rolling onto the shore.

Since that experience, I’ve realized the value of seeking out privately and family-owned hotels. To them, you’re not just a room number; you’re a guest in their home. They make time to answer your questions, give helpful suggestions and share their hometown with you.

By the way, Monterosso al Mare and Vernazza are still rebuilding after the flash floods that hit the beautiful Ligura region in October. If you’re interested in learning more about the efforts, check out the not-for-profits Rebuild Monterosso and Save Vernazza, the latter of which was established by three American expat women – true Travel Belles if I say so myself!

Now we really want to hear from you! Link below, being sure to link back to the following link from your own site: http://www.travelbelles.com/category/across-the-cafe-table/

If you’re not posting on your own site, we invite you to simply leave a comment below… Tell us: 

How do you pick a hotel?

*Photo by and property of Briana Palma

Dinner on the Beach at Conrad Maldives Rangali Island

How to plan a romantic dinner on the beach for your next tropical vacation

Imagine a sandy stretch of strand arched in a graceful parenthesis. The ocean glows luminous turquoise and one by one the last rays of the day’s sunshine disappear into the horizon. A tanned couple wearing all white stand at the surf’s edge, their feet in the water. They hold crystal flutes filled with champagne.

But wait, there’s more! There are tiki torches! And a table for two is being prepared by a formally clad waiter. There are  two possibilites: This couple is either celebrating a very special occasion or we’ve stumbled on a commercial shoot for a luxury resort.

Planning a “destination dinner” on a beach may not come with all the potential complications of planning a destination wedding, but there are several things to decide and plan for ahead of time.

First ask yourself “What is it about a dinner on the beach that appeals to me?”

Without going too psychoanalytical here over this, clarify why a romantic dinner on the beach is something you want. Is it a bucket list item, or perhaps something you and your spouse/significant other have been talking for a while about doing together? Did you see a picture in a magazine? Are seclusion and privacy most important to you?

Maybe you’ll discover that you love the sandy shore so much in the daytime that when it comes down to it, you don’t really get wanting to eat dinner on it. Or even if you do enjoy the thought of having sand between your toes while you feed each other chunks of lobster , maybe what you really want is the sunset, champagne and the $9.99 tiki torch.

Passions at the Beach in Aruba

Based on your personal definition of barefoot elegance, determine your budget.

Whether your are visiting Hawaii, Tahiti or the Carribean,luxurious beachfront resorts the world over often take full advantage of their magnificent locations and onsite restaurants to deliver unforgettable private dining experiences. Featuring five star cuisine and service, these are often once in a lifetime events where every desire and detail is attended to. As you can imagine, this comes at a price.

While some amazing experiences just happen, a romantic picnic on the beach at sunset is not one of them. But depending upon your preferences and planning, the picnic option can fit a wide range of budgets. To ensure a truly special moment in time, you will need to do some investigating and planning before your trip.

Anini Beach, Kauai

Check with caterers at the destination ahead of time  to see what they offer as far as picnic baskets and a la carte options. Some may even offer private chef services (which can easily be at least as expensive as the above resort option.) But whether you choose to put a bottle of Dom Perignon or Totts, caviar or crudités, hummus or pate in your cooler or picnic basket, will determine the cost. Additionally caterers are usually well connected with the local destination wedding scene and can make suggestions for the best and most accessible private beach  locations.

Always ask about refund, raincheck and tipping policies. If paying a caterer and/or personal chef, find out exactly what is and isn’t provided and check for testimonials both on the company website and around the Internet. Always err on the side of being clear on exactly what you would like. If there is resistance on their part or if a price quote feels too high, go back and ask yourself again, what it is about this experience that appeals. Private beach dining is as exclusive as it gets by definition, so be sure to book as far in advance as possible.

If going the DIY route be sure make a list of  any details you need to take care of ahead of time.  We’ve made a list above to get you started.  And lastly, remember that the sunset, the beach and being together? Those parts are free.

* Editor’s note: It may be just a little late to plan your romantic beach dinner for this Valentine’s Day, but as we said, this takes a little bit of advance work…. and sometimes certain people just need a few hints. Feel free to email these certain people this link or print it out and put it on his computer screen. 

*First two photos courtesy of business websites, third by the author