Well isn’t this interesting…..Researchers at the University of Western Australia have just discovered a way to make wine into clothing. Read the entire article here:
www.bioalloy.org/o/projects/micro-be.html
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Well isn’t this interesting…..Researchers at the University of Western Australia have just discovered a way to make wine into clothing. Read the entire article here:
www.bioalloy.org/o/projects/micro-be.html
On the suggestion of the knowledgable employee at one of my favorite wine stores, I bought a bottle of 2010 Altovinum Evodia to fill out my 6 pack so I could get the 10% discount. What a score at only $7.99 a bottle! I went back the next day and bought 6 more bottles.
This wine is made of 100% old vine garnacha (grenache) in the Denominacion de Origen Calatayud region of Spain. Calatayud is known for having the highest elevation vineyards in Spain and schiste soil which is known for bringing unique characteristics to the wine.
Tasting notes: ripe dark berries – blueberry, blackberry, mocha, licorice, earthy minerals, spicy with some smoke. Nice medium to full body, good tannin balance and a very long finish.
So let this be a lesson for us all. Hopefully the only people you’ll find working at your wine store are people who have a passion for their job (if not, walk away) and whose advice you can confidently take. If the store is worth anything, the employees will have a good knowledge of the inventory and have tasted most if not all the wines on the shelves. I know the day I open the doors of my wine shop, you can be assured everyone working there will know the wines and love their job (and hopefully their boss).
I have some great followers on Deep Red Cellar and I appreciate you letting me indulge in spouting off about the pleasures of food and wine.
Scott Pugh, a friend and wine-enthusiast, is one such follower. He wrote asking questions that have come up as he advances in his personal wine enjoyment. I thought the questions were good so wanted to answer them on Deep Red Cellar. I have a hunch many of you have the same questions.
So here we go. Pour a glass, sit back and enjoy this lengthy but hopefully informative read:
1. As an amateur wine enthusiast, what should my palate be able to do?
ANSWER: Simply put, your palate should be able to tell you what you like. You taste a wine and either go “Mmmm” or “Ewww” or somewhere in between. You may not think about it when sipping but you probably know the basics such as which varietals (grapes) you like and if you like wines that are crisp, fruity, oaky or tannic. The next step (which I’ll address in question 2) is being able to discern what those flavor profiles mean. Keep in mind, everyone’s palate is different so I may say “Mmmm” to a wine and you say “Ewww” – that’s perfectly fine. Also, your palate will mature as you advance in your wine knowledge – the more you drink the more you learn. If you want to learn more about the wines of Burgundy, for example, start focusing on drinking wines from that region.
2. How can I develop my knowledge and palate to be able to make a reasonably good choice in accordance with my preferences whether at a restaurant or wine shop?
ANSWER: Staring at a wine list in a restaurant or the shelves of a wine store can be overwhelming but you can go through a few steps to determine what you like. I’ll tell you the process I go through (just no way around it, this details of this answer are long) :
Decide the Style (without getting into a dissertation):
Pairings:
A quick (general) tip if you forget everything else – when pairing white, high acid wines think: spicy, lean -fish/poultry, creamy cheeses, fruit. On the other hand, when pairing red, low acid wines think: hearty meats & stews, gamey fowl, strong cheeses, bittersweet chocolate desserts. Keep an eye out here, you’ll see a pattern:
Gewurztraminer: spicy foods (Asian/Caribbean/Indian/Thai), camembert, cinnamon, cilantro, scallops, turkey
Riesling: apples & apple desserts, spicy foods (Asian/Chinese/Thai/Vietnamese), ceviche, cilantro, brie, baked ham
Sauvignon Blanc: veggies, spicy foods (Asian/Mexican/Thai/Indian), sushi, roasted chicken, calamari, brie
Chardonnay: butter sauces, rich seafoods like lobster and crab, salmon, baked chicken, veal
Pinot Noir: charcuterie, lean beef, roasted duck, fennel, foie gras, mushrooms, grilled salmon, smoked meat, ahi tuna
Merlot: prime rib, braised dishes, duck, lamb, chili, blue cheese, gouda
Cabernet Sauvignon: grilled, stewed, or braised beef, smoked meats, osso buco, pork, game birds, gorgonzola, parmessan
Syrah/Shiraz: barbeque, braised dishes, chili, duck – esp. grilled or peking, grilled meats like venison, steak or hamburgers with ketchup, mushrooms, aged or hard cheeses like gouda or pecorino
3. When the sommelier opens the wine bottle and presents me with the cork then a small sip, what exactly should I be accomplishing?
ANSWER:
Cork – When the cork is placed in front of you, do with it as you wish. Some people smell it but that really doesn’t divulge much in regards to the quality of the wine. If anything you can touch the part of the cork that is stained with color to see if it is moist signifying it was stored properly on it’s side. I usually look at the cork to see if the red staining goes to the top of the cork – this could signify a wine that is corked or spoiled. Tasting it will verify this for you. Personally, if nothing else, when drinking red wine, I look at the beautiful color on the cork for the enticing tease of what is to come.
Tasting – This should not be a complex, nerve-racking event. Simply smell then sip. You are not doing this to see if you like the wine (unless the sommelier selected it for you) but rather to see if the wine is in good condition. NOTE: If the sommelier did select the wine and you don’t care for it when you sip, then it would be appropriate to be politely honest and say so.
4. Do sommeliers really have that advanced of a palate that they can nail a varietal, a region and even a vintage?
ANSWER: Believe it or not if someone has reached the level of “Master Sommelier” or “Master of Wine” they will more than likely be able to articulate varietal, region and yes, remarkably even the vintage! Besides certified professionals some wine industry experts and even talented wine enthusiasts can pull off some of these traits as well. There is debate out there whether this keen palate is genetics or lots of practice. I hope it’s lots of practice since it’s definitely not in my genes (neither of my parents drink).
I hope that answered some questions without boring you to tears. If like Scott, you have unanswered questions, please feel free to write and let me know. I’d be happy to answer them for you!
Bottom Line – the more you drink the more you learn so get out there and be a conscious wine drinker!
Soucre: “Great Wine Made Simple” Andrea Immer Robinson, Broadway Books, trademark of Random House, Inc., 2005
I had no intention of stumbling on yet another great bottle of wine so soon after my infatuation with the Priorat red but tonight’s dinner wine has basically forced me to write about it.
The first sip flowed down with an over-whemingly refreshing zip that left me…..well, it simply left me stunned. I hadn’t expected such a beautiful wine for a weekday meal.
This time it was a white – 2011 Kim Crawford Sauvignon Blanc from Marlborough, New Zealand. I found this wine at a Whole Foods that opened today in my town (a direct gift from God!). As I eyed the wine aisle for something that struck me this white jumped out because it was from New Zealand, Marlborough specifically, and Kim Crawford to be exact. I knew I had heard of this winery for producing superb Sauvignon Blanc but had yet to try it.
You may or may not know that New Zealand is known for it’s Sauvignon Blanc and Marlborough, on the South Island, boasts growing about 85% of all the acres of Sauvignon Blanc for the country. The Sauvignon Blanc of New Zealand is generally of supreme quality and is distinct in that it exhibits combinations of tropical fruit, stone fruit, and grassiness to name a few. Kim Crawford was no exception bursting with tropical fruit, especially passion fruit, citrus, fresh cut grass and delicious ripe stone fruit.
All I know is my first sip unexpectedly had me saying “Wow, that is absolutely delicious!”
photo by Joe V. Overstreet
I just got off medication that required 10 days of abstinence from wine – wow was that hard! I don’t practice lent but if I did, I now know I wouldn’t give up wine. To add salt to the wound, my birthday occurred during those 10 days!
This weekend celebrated the end of my meds! I’m sure almost any wine would’ve tasted good but the wine I drank seemed utterly exquisite. I have a hunch that even if it wasn’t my first time to sip vino after “doctor’s orders” that this wine still would’ve settled me into a dreamy state of mind.
So stop babbling and give you the dirt, right? The wine was “Black Slate” Porrera Vi de la Vila, Priorat D.O.Q., 2008. This wine hails from the famous Priorat region in Spain known for it’s unique llicorella soil, a dark brown slate with quarzite adding a “mineral-laden essence”* to the wine. The wine is a blend of 60% garnacha (grenache) and 40% carinena with dark fruit, spice, mineral and chocolate flavors. It has a bit of smokiness due to aging 12 months in French oak and finishes smooth like a sultry women in a long, glitzing evening gown. I especially noticed the wine taking on black cherry flavors as I finished it with a slice of dark chocolate birthday cake that had somehow managed to still be available for consumption.
I purchased this wine on a whim, at first, getting sucked in by the “cool” label. I hate to admit it but I’m a sucker for good marketing and artsy labels. Secondly, I was drawn to it because it came from Priorat which is well known for outstanding wine. I’m happy to say not only did this wine not disappoint but at the reasonable price of about $17 a bottle, it will probably be purchased by the case the next time I’m in the store who so wisely chose to stock this remarkable wine.
*Source: The World Atlas of Wine, sixth edition, Octopus Publishing group, Ltd., London UK 2007
It’s time for me to go grocery shopping. I’ve procrastinated a little longer than normal so have minimal food in my fridge. As I stared at my options trying to dream up something for dinner last night I stumbled on a rather tasty recipe.
It all started with Israeli couscous. I bought some the last time I went grocery shopping just because it was so fun looking. I’m sort of on this new kick of trying new and interesting items to expand my palate. If you’ve never seen Israeli couscous before think of hail – looks very similar. To me it is the Israeli equivalent to orzo. When cooked, they plump up into nice little gushy balls that make a great accompaniment to almost anything.
So I placed all the miscellaneous food from my fridge on my counter and went crazy. I came up with a hit – especially to my husband who went back for seconds and deemed it “comfort food.” Give it a try and have fun – use whatever you have around that you like and need to use up.
Kitchen Sink Couscous
3 cups water
2 cups Israeli couscous
2 Italian chicken sausage, cut in rounds
1 cooked chicken breast, cut in chunks
1/2 white onion, cut in chunks
1 clove garlic, sliced
1/2 cup cremini and button mushrooms, sliced
1 tomato, cut in chunks
1/2 cup baby zucchini, sliced in half longways then in half longwise again
1/2 cup leftover roasted fennel, carrots, and thin sliced lemons
4 oz feta cheese, crumbled
1 TB cilantro, chopped
olive oil
salt and pepper
Boil water in medium saucepan. Stir in 1 tsp. salt and cous cous. Turn heat down and simmer until liquid is evaporated, stirring occasionally. Cover to keep warm.
Put 1 TB olive oil in large saute pan. Saute sausage. Throw in chicken and onions and saute until chicken is heated through and onions start to turn color.
Toss in the mushrooms, garlic, tomatoes, zucchini, and roasted veggies. Cook until veggies are cooked through. Add couscous and stir to combine.
Take off heat, stir in cilantro, feta and salt & pepper to taste.
Put in a beautiful serving bowl, drizzle high quality olive oil over top, pour a glass of wine and enjoy!
I saw this article on decanter.com and wanted to share. What a tragedy!
Just to make it clear – I am copying and pasting this article directly from www.decanter.com…..
About 2,000 young vines have been vandalised causing tens of thousands of euros damage at a Medoc estate.
One of Chateau Labat’s vines cut off at the stem
The plot of Merlot vines at Chateau Labat, a 7-hectare cru bourgeois estate in AOC Haut-Medoc, was attacked on Friday night, possibly by a gang, the owners suspect.
The vines, in the commune of Saint-Laurent-du-Medoc near Pauillac, were not located next to a main road, and accessible only through a main gate to the estate, indicating that the vandals may have specifically targetted the site.
The plants were cut between 8cm and 12cm from the base, with almost all of the shoots and buds cut off. Around one third may be able to produce fruit again, but the rest have been destroyed, meaning a huge loss in terms of lost plants, and manpower.
‘It is the symbolic value that is most shocking,’ owner François Nony, whose family have owned Labat since 1920, and who also owns the 38-hectare Chateau Caronne Ste Gemme, told Decanter.com.
‘We have been racking our brains as to who could possibly have done this. Clearly they were very determined. For one person alone, cutting this many vines would have taken around six hours of work, so I have to assume there may have been more than one criminal.’
The plot of 5,500 vines had been planted in 2011, and was due to be used in the wine next year, for the 2013 harvest. Between 1,900 and 2,000 vines – around 20 rows – were damaged.
A police enquiry has been opened in Pauillac, but there are no obvious lines of enquiry.
Nony is vice-president of the Alliance Cru Bourgeois, working to promote the wines of the Medoc. ‘As part of the promotions team, I deal with the good news, not the bad news, and can’t see why that would attract anger. We do have occasional staff issues at the estate, as does everyone, but again I can’t see that they have been so severe as to cause this anger towards my family.’
Although extremely rare, this is not the first time that vines have been criminally damaged in Bordeaux. In March 2006, the Cathiard family, owners of Chateau Smith-Haut-Lafitte, found 800 of their vines had been destroyed at their Chateau Cantelys estate in Pessac Leognan.
It’s Saturday morning. I’m sitting on my lanai enjoying the peacefulness of birds chirping (a lawn mower :{ ) and a great cup of coffee made by my husband. I’m casually flipping through the March 2012 issue of my “Food & Wine” magazine when I settle on an article called “In Praise of Powerful Cabernets” by Ray Isle. I love what he says toward the end of the article and wanted to share with you….
“It (Cabernet) may be hard to pair with some foods, but it sure goes great with life.”
Enjoy your day….and your next bottle of Cabernet.
It’s been about 2 months since I moved away from Coronado – just enough time to realize what I really miss about this magical little oasis across the bridge from San Diego.
I’ve always described Coronado as the “Martha’s Vineyard” of Southern California (with the bonus of great weather) and occasionally would refer to it as “Pleasantville.” Any description you choose there is no denying Coronado is a special place with a dynamic not found anywhere else.
So what is it that lingers in my mind as great memories. Let me take you down my memory lane:
1. The obvious…the innocence of Pleasantville with the art and culture of San Diego just a beautiful bridge drive away.
2. Schools…loved that for the first time I didn’t have to budget for private school.
3. My parked Car…I only had to fill it with gas maybe once a month.
4. Town…I could walk to town – in fact, I had two routes to choose depending on which part of town I wanted to end up in.
5. Errands…I walked or rode my bike to the dentist, doctor, dry cleaner, grocery store, school, beach, etc.
6. Restaurants…so many new ones! It is becoming a haven for gourmands.
7. SEALS! Let’s be honest, I loved that I could go for a beach run and get swallowed like a swarm of bees by Navy SEALS…..who all quickly passed me by.
8. Military…while we’re on it, I loved living in a military proud town. Thank you especially for that!
9. Entertainment…I loved “Concert in the Park” on warm summer evenings.
10. Hotel Del…I love the beauty and amenities of the world famous Hotel Del at my beck and call (even if it cost $70 for 3 hamburgers and a kids meal at the Sun Deck).
So I’ve decided not to say goodbye but just until we meet again…
I’ve eaten at Saiko Sushi several times and think “I should really write about this place in my blog.” Well the time is now – this place deserves some kudos! Both the food and service are fantastic! The wait-staff and owners are friendly and appreciative of their customers. Something I find very refreshing!
My first visit to Saiko Sushi was when the place was merely a couple days old and my last visit was just a couple of weeks ago. It has consistently served fabulous, fresh food. Another plus (because I’m a wine girl) is a reasonable corkage fee if you choose to bring your own wine (they offer a decent albeit small wine selection as well as beer and misc. non-alcoholic beverages). The sake selection is extensive if you prefer to sip on the rice wine variation.
This last visit I was dining with my lovely family. We started with Edamame. They offer the basic but always delicious sea salt version and a house version with celery salt and garlic. After that we enjoyed the raw special of the day inclusive of halibut, micro cilantro (totally made the dish) and a tasty sweet sauce.
They have a few fru-fru offerings. I appreciate the forward thinking but stick with the more traditional flavors and leave the goat cheese to someone else. For our entree we split the Tokyo Dirty Rice – with descriptor words like shrimp, bacon and pineapple we couldn’t go wrong!
Even my daughter likes it. She always orders the teriyaki chicken and thinks the mashed potatoes are some of the best. Of course she’d go just for the “Godzilla” movies playing silently on the flat screen. Yes, I even have Saiko Sushi to thank for introducing her to some of my childhood culture.
Don’t leave without trying dessert. A sushi joint is not usually what you think of when you think of great sweet endings but they take the time to dream up such fun creations that you just have to try it. That evening their creative minds conjured up pomegranite creme brulee and a green tea ice cream sandwich. The ice cream sandwich was tempura battered….need I say more!
Saiko Sushi – 116 Orange Avenue, Coronado CA 92118, (619) 435-0992