I’ve been experimenting with wine pairings for hot, spicy food. It’s one of the items on my 2009 checklist.
The first challenge was white bean chicken chili, a spicy broth-based stew with lots of cumin and cayenne pepper. The wine pairing was purely accidental. I happened to have an open bottle of Jean-Claude Bougrier Muscadet de Sèvre-et-Maine Sur Lie Le Landreau 2006 ($7.99 at Total Wine & More).
This worked out better than I could have imagined. The wine was cold, crisp and zingy with acidity. It stood up perfectly to the chili, which is augmented (a little too) generously with Monterey Jack cheese and sour cream. It’s simple and inexpensive, so I didn’t worry about losing nuances amongst the spices.
Next up was black bean chicken chili. This is a tomato-based chili with lots of chili powder and heat – a little more daunting to match with wine. I picked two wines – Casa Lapostolle Merlot Rapel Valley, Chile 2006 and Stoneleigh Riesling Marlborough 2007. They finished neck-and-neck.
I was a little stunned by the performance of the merlot. Reds gets lost in spicy foods sometimes, but the fruit stood up to the spice and the noticeable tannins seemed to help too. The rielsing worked as expected; it was cold, off-dry and had plenty of fruit to balance the heat and spice.
Last night it was pork Vindaloo, a super spicy stew from the state of Goa in India. Depending on who you ask, this dish is made in a number of different ways. My iteration was hot – damn hot. It was the kind of hot that makes you want more even as your eyeballs are bursting into flames.
In keeping with my rather random wine selections, I choose a bottle of Chameleon Cellars Carignane 2005. It didn’t stand a chance.
The heat and spice beat the wine into submission. I gave up after a couple sips and enjoyed the rest of my glass after dinner.
Today, I had another bowl of the Vindaloo for lunch. This time I went for a sure-fire match – beer. Magic Hat’s HI.P.A., a seasonal offering from the Vermont Brewery, was the perfect match – hoppy, crisp and just fruity enough to punch through the heat.
So, what do you drink with your favorite hot/spicy dish?
Sunday, February 08, 2009
Thursday, January 22, 2009
Enjoy Yourself
One of the reasons I write this blog is to provide some representation for Southern wine lovers. There aren’t many Southern wine bloggers, and wine appreciation probably isn’t the first thing people associate with Southerners.
I’ve met some great wine people during my years in North Carolina and South Carolina, and not surprisingly they’ve been more than generous in sharing their stash.
That’s just one of the things that have captivated me about living here — the generosity of spirit and deed. People go out of their way to do kind things for you. I’m not saying that doesn’t happen everywhere, but it happens all the time here.
Along with that generous spirit is a keen appreciation of enjoying life. If you hang out with generous people who like to have fun, a good time is sure to follow.
Living in the South has certainly taught me to loosen up and enjoy life. My recreation mentors have been many, and the lessons are now fond memories.
A couple readers commented on this post, which included my recipe for a Carolina Liquor Drink (CLD). It’s simple: vodka, cranberry juice, lime and ice, but that’s not all it is. In some ways it represents certain things I love about the South: generosity, indulgence and unrestrained celebration.
I’m happy to share this simple concoction. Make sure you use good ingredients. And use lots of vodka – that’s the point of a cocktail, right?
To be honest, you can change the ingredients to suit your taste. What’s important is the big plastic cup, a heavy pour of liquor and having a giant cocktail when you probably shouldn’t be.
I recommend serving them at about 10 in the morning with the best of friends, while sitting around a smoking grill.
Have fun. You only get to go once.
I’ve met some great wine people during my years in North Carolina and South Carolina, and not surprisingly they’ve been more than generous in sharing their stash.
That’s just one of the things that have captivated me about living here — the generosity of spirit and deed. People go out of their way to do kind things for you. I’m not saying that doesn’t happen everywhere, but it happens all the time here.
Along with that generous spirit is a keen appreciation of enjoying life. If you hang out with generous people who like to have fun, a good time is sure to follow.
Living in the South has certainly taught me to loosen up and enjoy life. My recreation mentors have been many, and the lessons are now fond memories.
A couple readers commented on this post, which included my recipe for a Carolina Liquor Drink (CLD). It’s simple: vodka, cranberry juice, lime and ice, but that’s not all it is. In some ways it represents certain things I love about the South: generosity, indulgence and unrestrained celebration.
I’m happy to share this simple concoction. Make sure you use good ingredients. And use lots of vodka – that’s the point of a cocktail, right?
To be honest, you can change the ingredients to suit your taste. What’s important is the big plastic cup, a heavy pour of liquor and having a giant cocktail when you probably shouldn’t be.
I recommend serving them at about 10 in the morning with the best of friends, while sitting around a smoking grill.
Have fun. You only get to go once.
Tuesday, January 20, 2009
A Big Day
I didn’t intend to get caught up in the inauguration hoopla, but I did. There have been so many down moments for our nation lately; it’s nice to savor a good moment.
I sheepishly admit to being politically apathetic. It’s not that I don’t care about the issues involved, because I do. It’s the nature of politics and (some) politicians that I detest. However, since no one has come up with a better system, it’s a necessary evil.
While our government has a tendency to muck things up and give us a bad name, we (the ordinary people who finance the muck-ups) are a pretty good bunch. I see the good and the bad of this country, but I still think there’s no better place to be.
So, today I raise my glass to my country and our new president – may both prosper in the years ahead.
I just happened to have the perfect bottle to toast with – Gruet Methode Champenoise Brut NV. Drinking an American wine seems essential, and I like that this one comes from an unlikely location – New Mexico. It’s also a bargain at $13 (more or less depending on where you find it), which is nice during lean times.
American sparkling wine made by a French family in New Mexico…yeah, it’s just right.
I sheepishly admit to being politically apathetic. It’s not that I don’t care about the issues involved, because I do. It’s the nature of politics and (some) politicians that I detest. However, since no one has come up with a better system, it’s a necessary evil.
While our government has a tendency to muck things up and give us a bad name, we (the ordinary people who finance the muck-ups) are a pretty good bunch. I see the good and the bad of this country, but I still think there’s no better place to be.
So, today I raise my glass to my country and our new president – may both prosper in the years ahead.
I just happened to have the perfect bottle to toast with – Gruet Methode Champenoise Brut NV. Drinking an American wine seems essential, and I like that this one comes from an unlikely location – New Mexico. It’s also a bargain at $13 (more or less depending on where you find it), which is nice during lean times.
American sparkling wine made by a French family in New Mexico…yeah, it’s just right.
Sunday, January 18, 2009
Sunday Cooking
It’s a typical winter day in South Carolina – mildly chilly and rainy. Just the kind of day that lends itself to nesting.
I’ve been parked in the kitchen, doing some foundation cooking to help keep us fed. The colder weather makes me want comfort food, so I’m straying from my efforts to lower my cholesterol.
E requested some pimento cheese, and I’ve found the best recipe in the Lee Bros. Southern Cookbook. It's an excellent reference guide to Southern cooking.
For lunch, we heated up some leftover barbecue (the noun, as opposed to the verb). Here's one of my 'cue recipes. Barbecue sandwiches require coleslaw, so I knocked out a batch of that as well.
We use a fair amount of pulled chicken, so I spiced a couple of bone-in breasts and popped them in the oven early today, along with the red bell pepper I needed for the pimento cheese. The hot oven warms up a chilly house nicely.
I’m really trying to diversify my wine selections, so I opened Chono Riesling Reserva Bio Bio Valley 2006 with lunch. Riesling from Chile? Oh, yes.
It makes a perfect match to ‘cue and slaw (which addresses another thing on the ’09 list). The Chono is dry and juicy, with melon, peach and petrol wrapped up in tight little mouthful of wine.
Tonight, E takes over the kitchen to make potato soup, in an effort to further increase said cholesterol.
No worries, though. I’ll be drinking some red wine to counterbalance things.
Pimento Cheese from Lee Bros. Southern Cooking
1 red bell pepper
8 ounces finely grated very sharp cheddar cheese
2 ounces cream cheese, softened in small pieces
3 tablespoons Duke’s or high-quality mayonnaise
1 teaspoon or more red pepper flakes
Salt and pepper to taste
Roast red pepper and reserve any juices. Chop roasted pepper, and mix with juices and other ingredients. Enjoy.
Feel free to experiment with cheeses. I’ve had all sorts of variations; it’s all good.
The Tao of Coleslaw
Coleslaw isn’t about a recipe; it’s about harmony.
Vegetation
The heart of coleslaw is chopped cabbage. I like the purple, but use what works for you. Chop it rough or fine. Use a food processor, grater or big knife.
To add variety, I might use any or all of the following: red bell pepper, onion, carrot, and apple. Improvise as desired.
Zing
The zing is what brings it to life. Start with a healthy splash of your favorite vinegar and some citrus. Today I used Vinagre de Jerez and the juice of half a lime. Any vinegar works fine and ditto with lemon or orange juice, etc. I added a splash of soy sauce for some additional complexity. A dash of hot sauce is always an option.
Creaminess
This is the soul of your slaw. You can make it richer or thinner, depending on how you like it. I use Duke’s mayonnaise and good prepared mustard. Yogurt and sour cream also work.
Spices
Add spices last. Celery seed is a must. I’ve used all sorts of things, so feel free to experiment. Add salt and pepper to taste. I like to add a bit of dill relish as well.
Toss the veggies. Make your sauce by combining zing, creaminess and spices until it tastes the way you want it. Mix well. Enjoy it quickly.
I’ve been parked in the kitchen, doing some foundation cooking to help keep us fed. The colder weather makes me want comfort food, so I’m straying from my efforts to lower my cholesterol.
E requested some pimento cheese, and I’ve found the best recipe in the Lee Bros. Southern Cookbook. It's an excellent reference guide to Southern cooking.
For lunch, we heated up some leftover barbecue (the noun, as opposed to the verb). Here's one of my 'cue recipes. Barbecue sandwiches require coleslaw, so I knocked out a batch of that as well.
We use a fair amount of pulled chicken, so I spiced a couple of bone-in breasts and popped them in the oven early today, along with the red bell pepper I needed for the pimento cheese. The hot oven warms up a chilly house nicely.
I’m really trying to diversify my wine selections, so I opened Chono Riesling Reserva Bio Bio Valley 2006 with lunch. Riesling from Chile? Oh, yes.
It makes a perfect match to ‘cue and slaw (which addresses another thing on the ’09 list). The Chono is dry and juicy, with melon, peach and petrol wrapped up in tight little mouthful of wine.
Tonight, E takes over the kitchen to make potato soup, in an effort to further increase said cholesterol.
No worries, though. I’ll be drinking some red wine to counterbalance things.
Pimento Cheese from Lee Bros. Southern Cooking
1 red bell pepper
8 ounces finely grated very sharp cheddar cheese
2 ounces cream cheese, softened in small pieces
3 tablespoons Duke’s or high-quality mayonnaise
1 teaspoon or more red pepper flakes
Salt and pepper to taste
Roast red pepper and reserve any juices. Chop roasted pepper, and mix with juices and other ingredients. Enjoy.
Feel free to experiment with cheeses. I’ve had all sorts of variations; it’s all good.
The Tao of Coleslaw
Coleslaw isn’t about a recipe; it’s about harmony.
Vegetation
The heart of coleslaw is chopped cabbage. I like the purple, but use what works for you. Chop it rough or fine. Use a food processor, grater or big knife.
To add variety, I might use any or all of the following: red bell pepper, onion, carrot, and apple. Improvise as desired.
Zing
The zing is what brings it to life. Start with a healthy splash of your favorite vinegar and some citrus. Today I used Vinagre de Jerez and the juice of half a lime. Any vinegar works fine and ditto with lemon or orange juice, etc. I added a splash of soy sauce for some additional complexity. A dash of hot sauce is always an option.
Creaminess
This is the soul of your slaw. You can make it richer or thinner, depending on how you like it. I use Duke’s mayonnaise and good prepared mustard. Yogurt and sour cream also work.
Spices
Add spices last. Celery seed is a must. I’ve used all sorts of things, so feel free to experiment. Add salt and pepper to taste. I like to add a bit of dill relish as well.
Toss the veggies. Make your sauce by combining zing, creaminess and spices until it tastes the way you want it. Mix well. Enjoy it quickly.
Thursday, January 15, 2009
Looking Back...and Forward
Today I received an e-mail telling me that Kevin Zraly is following me on Twitter. I don’t know Kevin, but I certainly know who he is.
Back in 1995, I took a job as the manager of a wine shop that was in the process of opening. The owner was in the jewelry business and decided to open a wine shop just for the heck of it.
Now, I’m not saying this guy didn’t know a whole lot about wine, but he was constantly asking me, “Merlot is basically a blend, right?”
He tapped me as his go-to guy for wine knowledge, even though I knew practically nothing. One of my greatest talents is creating the impression (illusion?) of knowing something useful.
I did, however, have a copy of Windows on the World Complete Wine Course, which had been a gift from one of my brothers. That book, along with Wine for Dummies, served as my guide to the very confusing world of wine for many years.
I’m sorry to say I lost that book along life’s path; I’m usually pretty obsessive about holding on to books. As someone who came of age pre-Internet, I’m accustomed to looking for information in books. Sometimes I actually forget that I can look something up online…sometimes I’d just rather not.
I was reminded of all this by seeing Kevin’s name pop up in my inbox. My mind wandered back to my experiences in the wine business. I’ve worked for two wine stores and have come close to taking several jobs in the distributing business.
So, why am I working in a fabric box doing corporate marketing, instead of selling wine?
The answer is complicated. Most importantly, I’m actually not much of a salesperson. I can do pretty well in retail sales, but I’d never cut it in outside sales.
I love wine, and I like to talk about wine, but that seems to be increasingly irrelevant in the distribution business. When I talk to my friends in the business, they seem unsure about what their future holds. Like so many businesses, selling wine frequently has little to do with the actual juice.
So, where does that leave someone like me, who would like to work in a business they’re passionate about, but isn’t sure where in that business they would fit?
I still harbor fantasies about opening a little wine shop somewhere, but in a world of Costco, Trader Joe’s and Total Wine & More that seems unlikely at best. And, short of a Powerball jackpot, I could never come up with the necessary capital.
I’ve considered moving somewhere wine is produced. The West Coast is out due to family and budget considerations, but there are more and more wineries opening in North Carolina and Virginia. I don’t know anything about making wine, but maybe there’s a living to be made helping those wineries market themselves.
(Yes, I still dream of being a winemaker, but that also falls in the not-unless-I-win-the-Powerball category.)
Writing about wine is, of course, something I consider, but writing about anything is a dicey way to pay the bills. Blogging is a way of dipping my toe in those waters. So far, the water is ice cold.
We’ll see what the future holds for me. In any case, thanks Kevin — for following me, for the knowledge you shared, for a trip down memory lane and for making me consider the future.
Back in 1995, I took a job as the manager of a wine shop that was in the process of opening. The owner was in the jewelry business and decided to open a wine shop just for the heck of it.
Now, I’m not saying this guy didn’t know a whole lot about wine, but he was constantly asking me, “Merlot is basically a blend, right?”
He tapped me as his go-to guy for wine knowledge, even though I knew practically nothing. One of my greatest talents is creating the impression (illusion?) of knowing something useful.
I did, however, have a copy of Windows on the World Complete Wine Course, which had been a gift from one of my brothers. That book, along with Wine for Dummies, served as my guide to the very confusing world of wine for many years.
I’m sorry to say I lost that book along life’s path; I’m usually pretty obsessive about holding on to books. As someone who came of age pre-Internet, I’m accustomed to looking for information in books. Sometimes I actually forget that I can look something up online…sometimes I’d just rather not.
I was reminded of all this by seeing Kevin’s name pop up in my inbox. My mind wandered back to my experiences in the wine business. I’ve worked for two wine stores and have come close to taking several jobs in the distributing business.
So, why am I working in a fabric box doing corporate marketing, instead of selling wine?
The answer is complicated. Most importantly, I’m actually not much of a salesperson. I can do pretty well in retail sales, but I’d never cut it in outside sales.
I love wine, and I like to talk about wine, but that seems to be increasingly irrelevant in the distribution business. When I talk to my friends in the business, they seem unsure about what their future holds. Like so many businesses, selling wine frequently has little to do with the actual juice.
So, where does that leave someone like me, who would like to work in a business they’re passionate about, but isn’t sure where in that business they would fit?
I still harbor fantasies about opening a little wine shop somewhere, but in a world of Costco, Trader Joe’s and Total Wine & More that seems unlikely at best. And, short of a Powerball jackpot, I could never come up with the necessary capital.
I’ve considered moving somewhere wine is produced. The West Coast is out due to family and budget considerations, but there are more and more wineries opening in North Carolina and Virginia. I don’t know anything about making wine, but maybe there’s a living to be made helping those wineries market themselves.
(Yes, I still dream of being a winemaker, but that also falls in the not-unless-I-win-the-Powerball category.)
Writing about wine is, of course, something I consider, but writing about anything is a dicey way to pay the bills. Blogging is a way of dipping my toe in those waters. So far, the water is ice cold.
We’ll see what the future holds for me. In any case, thanks Kevin — for following me, for the knowledge you shared, for a trip down memory lane and for making me consider the future.
Wednesday, January 14, 2009
Wine Blogging Wednesday #53
It’s been a long time since I joined in Wine Blogging Wednesday. Leave it to Jeff Stai (aka El Jefe) from Twisted Oak Winery to come up with a theme that could draw me back in.
It’s Wine for Breakfast! Granted, when we drink wine for breakfast it’s usually bubbly, which was verboten (I always follow the rules). The other times we find ourselves craving something high-octane in the morning, we typically favor a Carolina Liquor Drink (CLD).
However, I had no problem picking a wine for this subject. One of my favorite dining experiences has been brunch at Motor Supply Company Bistro. Although we haven’t done it lately, I’m forever grateful to them for adding Torbreck Woodcutter's Semillon to their wine list.
It’s the perfect breakfast wine.
I enjoy traditional breakfast food as much as the next person, but I also love something a little more substantial.
So, to celebrate our breakfast wine, I made my crab cakes, and in place of hash browns, I made very simple roasted potatoes. To dress things up a bit, I added a roasted red pepper sauce, which was excellent with both the cakes and the taters.
The Torbreck Semillon is just the right thing with this meal. It’s busting with aromas of pineapple, lemon and melon. The flavors are more of the same with a hint of coriander and a nice touch of minerals, framed by bracing acidity.
In other words, it’s freakin’ good…breakfast, lunch or dinner.
Thanks to Jeff for being our host, and thanks to the founding father of WBW, Lenn.
Thanks also to Kat and Eli (from Green's Beverages), who procured this bottle just in time, and to Danielle, who works for Grassroots Wine Wholesalers - the fine folks who bring Torbreck into South Carolina.
Wine Blogging Wednesday #53 - Torbreck Woodcutter’s Semillon Barossa Valley 2007
Roasted red pepper sauce ala John:
1 roasted red pepper
It’s Wine for Breakfast! Granted, when we drink wine for breakfast it’s usually bubbly, which was verboten (I always follow the rules). The other times we find ourselves craving something high-octane in the morning, we typically favor a Carolina Liquor Drink (CLD).
However, I had no problem picking a wine for this subject. One of my favorite dining experiences has been brunch at Motor Supply Company Bistro. Although we haven’t done it lately, I’m forever grateful to them for adding Torbreck Woodcutter's Semillon to their wine list.
It’s the perfect breakfast wine.
I enjoy traditional breakfast food as much as the next person, but I also love something a little more substantial.
So, to celebrate our breakfast wine, I made my crab cakes, and in place of hash browns, I made very simple roasted potatoes. To dress things up a bit, I added a roasted red pepper sauce, which was excellent with both the cakes and the taters.
The Torbreck Semillon is just the right thing with this meal. It’s busting with aromas of pineapple, lemon and melon. The flavors are more of the same with a hint of coriander and a nice touch of minerals, framed by bracing acidity.
In other words, it’s freakin’ good…breakfast, lunch or dinner.
Thanks to Jeff for being our host, and thanks to the founding father of WBW, Lenn.
Thanks also to Kat and Eli (from Green's Beverages), who procured this bottle just in time, and to Danielle, who works for Grassroots Wine Wholesalers - the fine folks who bring Torbreck into South Carolina.
Wine Blogging Wednesday #53 - Torbreck Woodcutter’s Semillon Barossa Valley 2007
Roasted red pepper sauce ala John:
1 roasted red pepper
1 clove of garlic
About ¼ cup plain yogurt
2-ish tablespoons olive oil
Healthy splash of sherry vinegar
Pinch of cumin
Salt and pepper to taste
Blend. Heat gently. Consume.
Carolina Liquor Drink*:
Start with a Solo cup (16 oz.) filled with ice cubes. Add vodka to your heart’s content (about 1/3 cup). Top with good cranberry juice and a big, ole lime wedge.
*I don’t advise having more than one, although you may want to. If you’re so inclined, hide the car keys and enjoy your day! What you remember anyway….
About ¼ cup plain yogurt
2-ish tablespoons olive oil
Healthy splash of sherry vinegar
Pinch of cumin
Salt and pepper to taste
Blend. Heat gently. Consume.
Carolina Liquor Drink*:
Start with a Solo cup (16 oz.) filled with ice cubes. Add vodka to your heart’s content (about 1/3 cup). Top with good cranberry juice and a big, ole lime wedge.
*I don’t advise having more than one, although you may want to. If you’re so inclined, hide the car keys and enjoy your day! What you remember anyway….
Sunday, January 11, 2009
A Wine (and Love) Story
Back in the days when I was selling wine, a friend of a friend came to see me about a wine tasting party for her boyfriend.
We decided to compare varietals from different parts of the world as a theme. For syrah, I picked out an Australian shiraz and a French syrah to match up. The Aussie was Piping Shrike Shiraz 2001 and the Frenchie was Mas de Aveylans Syrah VDP du Gard 2002.
Both good wines to be sure. The Aveylans, however, blew the Shrike away in terms of complexity – in my humble opinion. That particular vintage really sticks out in my mind…it was inky dark and layered with black fruit, tar, herbs and a hundred other aromas and flavors. Every sniff and sip was a new discovery.
But, to each their own, right?
The next time I saw her, she thanked me for my help and raved about the Aveylans. Her guests had preferred the Shrike, but she went for the more complex wine.
Fast-forward several months, and the boyfriend was gone. We ran into each other at our mutual friend’s house, and we found that we had lots in common, besides wine.
Fast-forward again several years, and that girl is now my wife. We were married over the summer (during my blogging hiatus), in the house that we now share. Our mutual friend performed the very private ceremony. (Thanks, P. We owe you so much.)
For those of you who have been following me, the girl of which I speak is, of course, the amazing E.
A picture is truly worth a thousand words.
(photo by Graeme Fouste)
We decided to compare varietals from different parts of the world as a theme. For syrah, I picked out an Australian shiraz and a French syrah to match up. The Aussie was Piping Shrike Shiraz 2001 and the Frenchie was Mas de Aveylans Syrah VDP du Gard 2002.
Both good wines to be sure. The Aveylans, however, blew the Shrike away in terms of complexity – in my humble opinion. That particular vintage really sticks out in my mind…it was inky dark and layered with black fruit, tar, herbs and a hundred other aromas and flavors. Every sniff and sip was a new discovery.
But, to each their own, right?
The next time I saw her, she thanked me for my help and raved about the Aveylans. Her guests had preferred the Shrike, but she went for the more complex wine.
Fast-forward several months, and the boyfriend was gone. We ran into each other at our mutual friend’s house, and we found that we had lots in common, besides wine.
Fast-forward again several years, and that girl is now my wife. We were married over the summer (during my blogging hiatus), in the house that we now share. Our mutual friend performed the very private ceremony. (Thanks, P. We owe you so much.)
For those of you who have been following me, the girl of which I speak is, of course, the amazing E.
A picture is truly worth a thousand words.
(photo by Graeme Fouste)
Saturday, January 10, 2009
Am I a Twit?
Don’t answer that.
However, you can now follow me on Twitter. Why would you? Good question.
I’ll try to keep my updates related to wine, at least as much as BTTD is about wine. I drink a ridiculous amount of good wines (apologies to my liver) and many of them never get blogged about. So, I’ll keep you abreast of what I’m up to on a daily basis, not just wine but good beers, great food and my increasingly diverse coffee selections.
One of the reasons I follow other bloggers is to look for suggestions on new wines, etc. If you’re one of the fine folks in my blog list, you can bet I rely on you for suggestions.
I have to laugh about the Twitter thing, because I’m not exactly on the cutting edge of things.
I came late to blogging. I don’t have a Facebook page. I never did MySpace. I don’t have a Blackberry or an iPhone. Hell, I don’t even text.
For the last three years, I haven’t had a television. Best decision I ever made.
So, why Twitter? Well, it’s partly to remind me to pay more attention to BTTD. It’s also another way to keep tabs on what other bloggers are up to.
We’ll see. Look to the left for the link and follow me. It just might give you the wine suggestion you desperately need.
However, you can now follow me on Twitter. Why would you? Good question.
I’ll try to keep my updates related to wine, at least as much as BTTD is about wine. I drink a ridiculous amount of good wines (apologies to my liver) and many of them never get blogged about. So, I’ll keep you abreast of what I’m up to on a daily basis, not just wine but good beers, great food and my increasingly diverse coffee selections.
One of the reasons I follow other bloggers is to look for suggestions on new wines, etc. If you’re one of the fine folks in my blog list, you can bet I rely on you for suggestions.
I have to laugh about the Twitter thing, because I’m not exactly on the cutting edge of things.
I came late to blogging. I don’t have a Facebook page. I never did MySpace. I don’t have a Blackberry or an iPhone. Hell, I don’t even text.
For the last three years, I haven’t had a television. Best decision I ever made.
So, why Twitter? Well, it’s partly to remind me to pay more attention to BTTD. It’s also another way to keep tabs on what other bloggers are up to.
We’ll see. Look to the left for the link and follow me. It just might give you the wine suggestion you desperately need.
Friday, January 09, 2009
The Much-Maligned Merlot
I delight in drinking what's not popular. I got the biggest kick out of running into a co-worker at a wine tasting who was scouting pinot noirs (at the height of the Sideways craze). She recoiled when I mentioned a great merlot I had just tasted.
I've done this rant before, but it's worth repeating.
The anti-merlot backlash has faded, but I think it still doesn't get its due. Sure, there are a lot of less than inspiring merlots out there, but the same can be said for any popular varietal. Syrah is probably on its way to over-saturation...if it isn't already there.
So, I look for merlot when I'm shopping, hoping to discover what others have overlooked. I've had an older vintage of Hope Estate Merlot that impressed me, so when I saw a bottle of the 2005 vintage, I grabbed it
What a great choice. This is serious merlot. It has wonderful depth with flavors of plum, cherry, chocolate and a nice bit of herb. Even though it's a warm-climate merlot, it's got amazing structure and a firm backbone of acidity. Well done.
I have to admit I've been off Aussie wines lately. There are so many over-done, fruit bombs crowding the market lately. This is not one.
Hope Estate produces some excellent wines in a more balanced style. Their verdelho is not to be missed.
I've done this rant before, but it's worth repeating.
The anti-merlot backlash has faded, but I think it still doesn't get its due. Sure, there are a lot of less than inspiring merlots out there, but the same can be said for any popular varietal. Syrah is probably on its way to over-saturation...if it isn't already there.
So, I look for merlot when I'm shopping, hoping to discover what others have overlooked. I've had an older vintage of Hope Estate Merlot that impressed me, so when I saw a bottle of the 2005 vintage, I grabbed it
What a great choice. This is serious merlot. It has wonderful depth with flavors of plum, cherry, chocolate and a nice bit of herb. Even though it's a warm-climate merlot, it's got amazing structure and a firm backbone of acidity. Well done.
I have to admit I've been off Aussie wines lately. There are so many over-done, fruit bombs crowding the market lately. This is not one.
Hope Estate produces some excellent wines in a more balanced style. Their verdelho is not to be missed.
Monday, January 05, 2009
2009 Checklist
As many of you are doing (or deliberately not doing, as the case may be), I'm thinking of what I hope to accomplish in 2009.
So, here are my wine goals for '09:
Share the Bounty
I often wonder if some of our neighbors look at our recycling bin with envy. (I've actually done this myself with other people's bins.) We drink a ridiculous amount of good wine, and we should enjoy more of it with friends. Wine is such a social beverage. I'm not saying I'm going to start a wine group, but I need to cultivate some more people to share my wine stash with.
Break from the Pack
I enjoy being different. I like not drinking what everyone else is drinking. I never jumped on the pinot noir bandwagon, and I never dissed merlot. I'll admit that I drink my share of Parker-esque wines, but I'm always looking to go in new directions. I need to find a path less-traveled in the new year.
Find my Voice
2008 was a bleak year for Brim. I need to get back to writing and decide what this blog is all about -- 11 posts in a year is not acceptable.
Beat the Heat
The $75,000 question at my house is: what wine goes with Vindaloo? or garam masala? or my never-the-same-twice chili? I love spicy food, and finding the right wines to match up is quite a challenge. It's time for some research.
Wednesday, December 17, 2008
Notes on a Wine Shop
I stopped into a little wine shop today. Much like my father is unable to pass up a used bookstore, I am unable to pass by a wine shop without stopping to browse.
I’ve written previously about a somewhat recent trend in wine shops: smaller selection, wines arranged by style and a hand-sell approach to staffing. This place was called “Corked.”
That’s right – Corked.
Okay, so they chose the commonly used term for a bad bottle of wine as the name for a wine shop. Strike one.
It’s the same basic layout I’ve seen elsewhere, with wines lined up on opposite walls and not much of a selection. They had maybe 60 or so wines to choose from.
It’s not unusual to have a selection like that at our house. Strike two.
It was a good-looking store, and the prices certainly reflected the décor. Most of the wines were easily $3-$5 more than I would pay elsewhere, more in some cases. But, it’s catering to upscale clients. Fine.
I didn’t want to leave without buying something – the place was empty less than 10 days before Christmas. Not good. They happened to have one of my very favorite, inexpensive white Burgundies, Caves de Lugny Mâcon-Lugny “Les Charmes.” It wasn’t a terrible deal, so I grabbed a bottle.
The guy running the place looked at my selection and said, “Ah, you got the may-kin.”
You know, like the city in Georgia. Strike three.
All I could think was for the money they spent on that place I could have opened a great, cool wine shop with a larger, diverse, quirky selection. And my French pronunciations would be much better.
And if I can top you at that, you’re in bad shape.
I’ve written previously about a somewhat recent trend in wine shops: smaller selection, wines arranged by style and a hand-sell approach to staffing. This place was called “Corked.”
That’s right – Corked.
Okay, so they chose the commonly used term for a bad bottle of wine as the name for a wine shop. Strike one.
It’s the same basic layout I’ve seen elsewhere, with wines lined up on opposite walls and not much of a selection. They had maybe 60 or so wines to choose from.
It’s not unusual to have a selection like that at our house. Strike two.
It was a good-looking store, and the prices certainly reflected the décor. Most of the wines were easily $3-$5 more than I would pay elsewhere, more in some cases. But, it’s catering to upscale clients. Fine.
I didn’t want to leave without buying something – the place was empty less than 10 days before Christmas. Not good. They happened to have one of my very favorite, inexpensive white Burgundies, Caves de Lugny Mâcon-Lugny “Les Charmes.” It wasn’t a terrible deal, so I grabbed a bottle.
The guy running the place looked at my selection and said, “Ah, you got the may-kin.”
You know, like the city in Georgia. Strike three.
All I could think was for the money they spent on that place I could have opened a great, cool wine shop with a larger, diverse, quirky selection. And my French pronunciations would be much better.
And if I can top you at that, you’re in bad shape.
Sunday, December 07, 2008
Food Wimps
Kristian Niemi is a restaurateur and the proprietor of Gervais & Vine, a wine and tapas bar in Columbia, S.C. He's also a veritable reference guide to food, wine and common sense. Gervine, as it's fondly referred to, will always hold a special place in my culinary pantheon.
The following is an excerpt from one of Kristian's weekly Gervine e-mail updates. I hope this will be the first of many contributions from him.
A curious thing happened the other day. It’s happened before, but since this time triggered a childhood memory, I figured I’d get my thoughts on it out in the open.
When I was kid (I guess I kind of still am a kid…at heart, at least), my cousin Bill and I would raid our grandma’s fridge in a quest to put together the most bizarre combinations of food, then the other would have to eat it…and you couldn’t chicken out. Spaghetti noodles and blueberries? Not bad. Roast beef with strawberry jam? Also, not bad. Lemon meringue pie with chicken gravy? Not good. Not good at all.
However, no matter how bad it was, we tried it. It didn’t kill us and most of the time it taught us that sometimes the least likely combinations actually work quite well together. It also taught us that if something truly tastes bad, you can just spit it out.
What nudged this long-dormant memory to life? Well, I’m not going to name names, since I don’t know it anyway, but let’s just say we had a modern day John Wayne in here the other day and for all his roughness and toughness, the guy was a bit of a wussy when it came to food. His lady friend had ordered what I considered one of the best items on the menu and he simply refused to try it.
No matter HOW good she claimed it was AND that she knew he liked both of the ingredients, he simply wouldn’t even put any in his mouth. The logic of “you like this ingredient” and “you like that ingredient” didn’t even work. This was a guy who looked like he would rush into a burning building, reach into a badger hole or wrestle a bear---afraid of nothing…except food.
The food in question, by the way, was the utterly delicious Duck and Cherry Meatballs that Chef Jason made for the Rosso event the other night at Coplon’s. Ground duck meat, sage, garlic and seasonings studded with sun-dried cherries in a meatball? To me, that’s food nirvana. Like a Reese’s…two great tastes that go great together!
Why do I bring it up? I’m not really sure I have a deep, poignant answer to that question except that like the old adage goes, “life is short.” Experience everything you can at least once. If you don’t like it…fine…spit it out…in a napkin, please. But if you don’t try it, you may be missing out on something that could make your life so much richer, even if it’s something as small and inconsequential as a duck meatball.
Heck, a lot of my happily married friends will admit that they never thought they’d end up with their significant others, but since they took a chance and simply “tried them out” (not in the dirty way…gutter minds), their lives are much better. On the other hand, a lot of my friends have “spit out” their former spouses, so my analogy is pretty darn appropriate, eh?
The following is an excerpt from one of Kristian's weekly Gervine e-mail updates. I hope this will be the first of many contributions from him.
A curious thing happened the other day. It’s happened before, but since this time triggered a childhood memory, I figured I’d get my thoughts on it out in the open.
When I was kid (I guess I kind of still am a kid…at heart, at least), my cousin Bill and I would raid our grandma’s fridge in a quest to put together the most bizarre combinations of food, then the other would have to eat it…and you couldn’t chicken out. Spaghetti noodles and blueberries? Not bad. Roast beef with strawberry jam? Also, not bad. Lemon meringue pie with chicken gravy? Not good. Not good at all.
However, no matter how bad it was, we tried it. It didn’t kill us and most of the time it taught us that sometimes the least likely combinations actually work quite well together. It also taught us that if something truly tastes bad, you can just spit it out.
What nudged this long-dormant memory to life? Well, I’m not going to name names, since I don’t know it anyway, but let’s just say we had a modern day John Wayne in here the other day and for all his roughness and toughness, the guy was a bit of a wussy when it came to food. His lady friend had ordered what I considered one of the best items on the menu and he simply refused to try it.
No matter HOW good she claimed it was AND that she knew he liked both of the ingredients, he simply wouldn’t even put any in his mouth. The logic of “you like this ingredient” and “you like that ingredient” didn’t even work. This was a guy who looked like he would rush into a burning building, reach into a badger hole or wrestle a bear---afraid of nothing…except food.
The food in question, by the way, was the utterly delicious Duck and Cherry Meatballs that Chef Jason made for the Rosso event the other night at Coplon’s. Ground duck meat, sage, garlic and seasonings studded with sun-dried cherries in a meatball? To me, that’s food nirvana. Like a Reese’s…two great tastes that go great together!
Why do I bring it up? I’m not really sure I have a deep, poignant answer to that question except that like the old adage goes, “life is short.” Experience everything you can at least once. If you don’t like it…fine…spit it out…in a napkin, please. But if you don’t try it, you may be missing out on something that could make your life so much richer, even if it’s something as small and inconsequential as a duck meatball.
Heck, a lot of my happily married friends will admit that they never thought they’d end up with their significant others, but since they took a chance and simply “tried them out” (not in the dirty way…gutter minds), their lives are much better. On the other hand, a lot of my friends have “spit out” their former spouses, so my analogy is pretty darn appropriate, eh?
Sunday, November 30, 2008
Palate Fatigue
When it comes to red wine, my palate has been feeling a little weary. I drink a pretty wide variety of wine in general, and I enjoy them all for what they are. However, the red wines I've had lately seem to be merging towards one ideal: fat, plush, fruity...Parker wines.
I went to Total Wine and More the other day shopping for sparkling wines. While I was there, I went in search of something a little different – a red to snap me out of my routine. E was baking a goat cheese and prosciutto strata for dinner, and I wanted a red that wouldn’t overpower it.
I found it in Jean-Claude Bougrier Chinon Domaine De La Semellerie 2006.
This Chinon (cabernet franc is the grape) is bright and focused with lean cherry, herb and anise flavors with just a bit of earthy-ness. It was also well-balanced and very subdued, in the most pleasant of ways.
It was just what I needed. Enotheque has a very nice write up of the 2005 vintage, which is very enlightening.
Speaking of keeping one’s palate amused, I do tend to seek out bolder flavors in my food and drinks. I’ve satisfying my thirst for beer lately with Shiner Bohemian Black Lager, originally a limited release from the Texas brewery. It’s as dark as advertised with flavors of coffee and cocoa without getting overbearing and a nice nip of hops. I’m no beer connoisseur, but it’s pretty good in my book.
Our beers stores in South Carolina are loaded with new selections, as the local law keeping out craft brews has been changed. Old Brown Dog Ale from Smuttynose Brewing Company (New Hampshire) is another excellent brew I’ve been enjoying. I love brown ale and it’s nice to find something other then my usual English selections.
The Chinon was a great match for the strata, but I thought the other wine we sampled with our meal stole the show, Louis Bouillot Crémant de Bourgogne Brut Rosé. The Bouillot absolutely sang with the strata and our apple-bleu cheese salads. It's light and elegant, with notes of cherry, strawberry and fresh bread. It reminded me to serve more sparkling wines with our meals.
It’s good to mix it up.
I went to Total Wine and More the other day shopping for sparkling wines. While I was there, I went in search of something a little different – a red to snap me out of my routine. E was baking a goat cheese and prosciutto strata for dinner, and I wanted a red that wouldn’t overpower it.
I found it in Jean-Claude Bougrier Chinon Domaine De La Semellerie 2006.
This Chinon (cabernet franc is the grape) is bright and focused with lean cherry, herb and anise flavors with just a bit of earthy-ness. It was also well-balanced and very subdued, in the most pleasant of ways.
It was just what I needed. Enotheque has a very nice write up of the 2005 vintage, which is very enlightening.
Speaking of keeping one’s palate amused, I do tend to seek out bolder flavors in my food and drinks. I’ve satisfying my thirst for beer lately with Shiner Bohemian Black Lager, originally a limited release from the Texas brewery. It’s as dark as advertised with flavors of coffee and cocoa without getting overbearing and a nice nip of hops. I’m no beer connoisseur, but it’s pretty good in my book.
Our beers stores in South Carolina are loaded with new selections, as the local law keeping out craft brews has been changed. Old Brown Dog Ale from Smuttynose Brewing Company (New Hampshire) is another excellent brew I’ve been enjoying. I love brown ale and it’s nice to find something other then my usual English selections.
The Chinon was a great match for the strata, but I thought the other wine we sampled with our meal stole the show, Louis Bouillot Crémant de Bourgogne Brut Rosé. The Bouillot absolutely sang with the strata and our apple-bleu cheese salads. It's light and elegant, with notes of cherry, strawberry and fresh bread. It reminded me to serve more sparkling wines with our meals.
It’s good to mix it up.
Saturday, November 22, 2008
The Abandoned Blog
What happened?
There’s nothing so frustrating as a deserted blog. I watched it happen to some of my favorite blogs, and it always made me wonder what was going on with the writer and if they would be back. Now it’s my blog that’s abandoned.
The truth is that, besides being overwhelmed with other responsibilities, I suffered a crisis of confidence about writing Brim. The truth is that there are much more knowledgeable, interesting and prolific wine bloggers out there.
What makes Brim worth reading?
I really didn’t know what I was getting into when I started blogging. Like most of my endeavors, I made it up as I went along. I developed some wonderful and loyal readers (who I greatly appreciate), but my overall traffic was always pretty low.
After being silent for so long, I've been struggling with how to start over. I guess the only thing to do is just start writing again.
There’s nothing so frustrating as a deserted blog. I watched it happen to some of my favorite blogs, and it always made me wonder what was going on with the writer and if they would be back. Now it’s my blog that’s abandoned.
The truth is that, besides being overwhelmed with other responsibilities, I suffered a crisis of confidence about writing Brim. The truth is that there are much more knowledgeable, interesting and prolific wine bloggers out there.
What makes Brim worth reading?
I really didn’t know what I was getting into when I started blogging. Like most of my endeavors, I made it up as I went along. I developed some wonderful and loyal readers (who I greatly appreciate), but my overall traffic was always pretty low.
After being silent for so long, I've been struggling with how to start over. I guess the only thing to do is just start writing again.
Thursday, April 24, 2008
Happy Birthday
Our boy is one year old today.
It was an odd string of events that brought him to our home, and it’s been quite an adventure ever since. I had forgotten the energy a young dog can bring into your life. Having Hogan has shaken up our routine in some very good ways.
It’s also been a lot of work and more than once I’ve been ready to wring his furry little neck. He’s grown into a nice young dog, but he’s the canine version of a male teenager. Need I say more?
What he needs more than anything right now is my time—the same time I need to write this blog. In the contest of dog versus blog, the dog wins every time. I’m still writing posts in my head, but they rarely make it to the computer.
I could go on and on about everything my dogs bring to my life, but I’ll spare you. Instead, I’ll just ask those of you who share their life with a dog, cat, horse or other animal companion to give them some extra love today in honor of Hogan’s big day.
It was an odd string of events that brought him to our home, and it’s been quite an adventure ever since. I had forgotten the energy a young dog can bring into your life. Having Hogan has shaken up our routine in some very good ways.
It’s also been a lot of work and more than once I’ve been ready to wring his furry little neck. He’s grown into a nice young dog, but he’s the canine version of a male teenager. Need I say more?
What he needs more than anything right now is my time—the same time I need to write this blog. In the contest of dog versus blog, the dog wins every time. I’m still writing posts in my head, but they rarely make it to the computer.
I could go on and on about everything my dogs bring to my life, but I’ll spare you. Instead, I’ll just ask those of you who share their life with a dog, cat, horse or other animal companion to give them some extra love today in honor of Hogan’s big day.
He'd like that.
Friday, April 04, 2008
An Educated Palate
It’s finally happened. I’ve become a coffee snob.
For a long time, I’ve avoided the worst of coffee: gas station sludge, office coffee and junk food java. But, beyond that, I was happy with most whole bean coffee, freshly ground and brewed in my French press.
Lately I’ve been very particular about my beans — to the point where I’ve tossed a couple of half-full bags because they didn’t measure up. Actually, they ended up in the compost pile; the worms aren’t picky.
It made me laugh when I realized it. I’ve gone the same route with wine and food. There was a day when a bottle of white zinfandel and store-bought spaghetti sauce was just fine. I’m not at the apex of food and wine appreciation, but I’m getting closer.
My palate seems to prefer big flavors: intense red wines, bold coffees and rich spices. I sometimes worry that I’m bludgeoning my taste buds. My cooking is not for the weak of heart—or anyone that doesn’t like garlic.
Although I definitely have my preferences, I enjoy tasting all sorts of things. Even if I don’t care for it, I want to know how it tastes. I think your palate needs to be stretched and exercised, just like your body and mind.
The artificial flavor of over-processed food and wine is what I really object to these days. I have a low tolerance for things that taste like they came from a factory. Not that I don’t get tempted by junk food and the like...I do.
But when I indulge, it’s never as good as I imagined. My memories of some old favorites don’t match the reality.
I’m experiencing the same thing with some inexpensive wines I used to like just fine. When I revisit them, I find myself wondering if there is something else I could open.
Although I’m aware that some people go through life liking the exact same things they’ve always liked, I’m glad my tastes have evolved over the years. I'm glad Captain Morgan and Coke isn’t my favorite drink anymore.
It does make life a little more expensive sometimes. I used to buy a bargain brand coffee that was (I thought) really good. This morning I ground up the rest of the bag and tossed it out for the worms.
I guess that’s what I get for educating my palate.
For a long time, I’ve avoided the worst of coffee: gas station sludge, office coffee and junk food java. But, beyond that, I was happy with most whole bean coffee, freshly ground and brewed in my French press.
Lately I’ve been very particular about my beans — to the point where I’ve tossed a couple of half-full bags because they didn’t measure up. Actually, they ended up in the compost pile; the worms aren’t picky.
It made me laugh when I realized it. I’ve gone the same route with wine and food. There was a day when a bottle of white zinfandel and store-bought spaghetti sauce was just fine. I’m not at the apex of food and wine appreciation, but I’m getting closer.
My palate seems to prefer big flavors: intense red wines, bold coffees and rich spices. I sometimes worry that I’m bludgeoning my taste buds. My cooking is not for the weak of heart—or anyone that doesn’t like garlic.
Although I definitely have my preferences, I enjoy tasting all sorts of things. Even if I don’t care for it, I want to know how it tastes. I think your palate needs to be stretched and exercised, just like your body and mind.
The artificial flavor of over-processed food and wine is what I really object to these days. I have a low tolerance for things that taste like they came from a factory. Not that I don’t get tempted by junk food and the like...I do.
But when I indulge, it’s never as good as I imagined. My memories of some old favorites don’t match the reality.
I’m experiencing the same thing with some inexpensive wines I used to like just fine. When I revisit them, I find myself wondering if there is something else I could open.
Although I’m aware that some people go through life liking the exact same things they’ve always liked, I’m glad my tastes have evolved over the years. I'm glad Captain Morgan and Coke isn’t my favorite drink anymore.
It does make life a little more expensive sometimes. I used to buy a bargain brand coffee that was (I thought) really good. This morning I ground up the rest of the bag and tossed it out for the worms.
I guess that’s what I get for educating my palate.
Wednesday, February 27, 2008
A Hard-Working Chicken - The Whole Story
The economy is bad. Prices on gas, milk, orange juice and a decent bottle of grower-produced Champagne are skyrocketing. Desperate times call for drastic measures.
It's time to get to work.
This fine country was founded by hard-working folks and I'm not going to be the one to let our reputation slip. With that in mind, I headed off to my freelance fundraising gig. It's a pretty sweet deal: lots of fresh air, meeting new people and good times shared with my fellow freelancers.
Since Twisted Oak Winery was proclaiming the week, Take Your Rubber Chicken to Work Week, I brought along "Soup," my Twisted Chicken, and of course, I brought along P-Nut, my trusted canine sidekick--in case any other freelancers try to move in on my block.
Well, it seems the Twisted Crew liked the pictures I sent of our day. They even selected me as a finalist in their photo contest. I'm not saying you should vote for me, but you should.
Unfortunately, the picture they posted was only one of three that I sent, and it might reflect badly on my work ethic. In the interest of fairness, I think my readers deserve to see the whole story.
We've just gotten set up in this one. I'm checking out the scene. Traffic looks slow. Not good.
You have to work it for the crowd. This business is all about style.
"Hey Brother! Can you spare a few bucks for a bottle of Tanner Vineyard Syrah?"
*@#$! cheapskates!
Well, that's it. It wasn't our best day ever, but we had lots of fun.
Don't forget to vote for me.
It's time to get to work.
This fine country was founded by hard-working folks and I'm not going to be the one to let our reputation slip. With that in mind, I headed off to my freelance fundraising gig. It's a pretty sweet deal: lots of fresh air, meeting new people and good times shared with my fellow freelancers.
Since Twisted Oak Winery was proclaiming the week, Take Your Rubber Chicken to Work Week, I brought along "Soup," my Twisted Chicken, and of course, I brought along P-Nut, my trusted canine sidekick--in case any other freelancers try to move in on my block.
Well, it seems the Twisted Crew liked the pictures I sent of our day. They even selected me as a finalist in their photo contest. I'm not saying you should vote for me, but you should.
Unfortunately, the picture they posted was only one of three that I sent, and it might reflect badly on my work ethic. In the interest of fairness, I think my readers deserve to see the whole story.
We've just gotten set up in this one. I'm checking out the scene. Traffic looks slow. Not good.
You have to work it for the crowd. This business is all about style.
"Hey Brother! Can you spare a few bucks for a bottle of Tanner Vineyard Syrah?"
*@#$! cheapskates!
Well, that's it. It wasn't our best day ever, but we had lots of fun.
Don't forget to vote for me.
Wednesday, February 06, 2008
Green Wine on the Web
Trolling around the Web, I've found some interesting items related to earth-friendly wine consumption that I wanted to share.
Mike Dunne of the The Sacramento Bee has this article concerning what some winemakers are doing to be more environmentally conscious.
On the other side of the world, Darby Higgs of Vinodiversity and Albarino to Zinfandel has this lens on Squidoo about reusable wine bottles.
A new Brim reader, Sean, told me about Glunz Family Winery, outside of Chicago. Glunz sells most of their wines in refillable one-liter swing top bottles. They give a one-dollar discount on the next purchase when the bottle is returned.
It's wonderful to see so much interest in ways that wine drinkers and winemakers can be more environmentally responsible.
Sunday, February 03, 2008
Local Wines
My last post has me thinking about local wines. I’m a great proponent of local wines, which can vary widely depending on where you live.
If you live in Washington State, Oregon, California or New York, you probably have a good selection of wineries that are “local.” If you live in Florida (and don’t have an affection for muscadine wine), your options are much more limited. Even states with newly blooming wine industries don’t offer the same quality of vitis vinifera wines as states with a long history of wine production.
I am thrilled, however, by the proliferation of wineries across the country. Appellation America provides a wealth of information about wineries in your area and nationwide, along with the ability to buy many of them.
The rise of local wineries no doubt leads many wine lovers (like myself) to dream about planting their own vines and making Chateau John. A while back, I stumbled across a great blog, Vine Stress, which chronicles the day-to-day work of starting a commercial vineyard in Missouri. It’s a fascinating look into local wine production and a must-read for anyone who is thinking about planting some vines.
My hat's off to Dave, Vine Stress’ author, and all the other fine folks in Kansas, Pennsylvania, Arkansas and the other “non-traditional” wine states who are busting their hump to make Thomas Jefferson’s dream of a nation rich in vineyards and great wines a reality.
Cheers.
If you live in Washington State, Oregon, California or New York, you probably have a good selection of wineries that are “local.” If you live in Florida (and don’t have an affection for muscadine wine), your options are much more limited. Even states with newly blooming wine industries don’t offer the same quality of vitis vinifera wines as states with a long history of wine production.
I am thrilled, however, by the proliferation of wineries across the country. Appellation America provides a wealth of information about wineries in your area and nationwide, along with the ability to buy many of them.
The rise of local wineries no doubt leads many wine lovers (like myself) to dream about planting their own vines and making Chateau John. A while back, I stumbled across a great blog, Vine Stress, which chronicles the day-to-day work of starting a commercial vineyard in Missouri. It’s a fascinating look into local wine production and a must-read for anyone who is thinking about planting some vines.
My hat's off to Dave, Vine Stress’ author, and all the other fine folks in Kansas, Pennsylvania, Arkansas and the other “non-traditional” wine states who are busting their hump to make Thomas Jefferson’s dream of a nation rich in vineyards and great wines a reality.
Cheers.
Friday, February 01, 2008
Red, White or Green?
Green is the word of the moment.
Like many people, I’m trying to be more aware of where the products I buy come from and purchase more items locally — or as locally as possible. I even found a company in Montana, West Paw Designs, that makes all kinds of cool stuff for my dogs. No more “Made in China” for the pups.
Unfortunately, finding local goods can be challenging, as well as expensive. While I’m doing my best to re-think my food purchases and examining labels a little more closely, wine presents a bit of a dilemma.
Those of you who live in California Wine Country have a distinct advantage when it comes to buying local wine. I would love to be able to visit so many great wineries and purchase my wine there, or at least know my wine didn’t have to travel far.
Since it’s a bit of a haul from South Carolina to California, that’s not really an option. I could still buy California wine on the premise that it’s closer than some of the other places that produce the wines I enjoy.
That brings up the issue of cost. I drink very little California wine, simply because it costs significantly more than wines of comparable quality from elsewhere. Even the once super-affordable zinfandel is climbing towards $20 a bottle for decent juice. When there are so many great wines coming from Spain, Italy and South America in the $8-$12 range, I have a hard time justifying the higher cost of California wines.
Plus, I'm poor (and cheap).
The East Coast is certainly producing great wines and production is increasing every year. From Massachusetts and New York to Virginia and North Carolina, new wineries are popping up and existing wineries are coming into their own as national players.
South Carolina, as with many things, is far behind the curve.
Thanks to bickering between the states and archaic alcohol laws, I can get all the California wine I want, but North Carolina and Virginia wines are difficult to find. I have been able to find some of the wines I love, especially the wines of Horton Vineyards, but I'd like a larger selection.
I’m aware that most retailers shy away from East Coast wines because there isn’t much of a demand, at least around here. I hope that as people become more aware of the energy it takes to move your beloved vino from the winery to your table, buying local will become more of a priority.
I also hope the less-than-enlightened politicians (yes, I’m talking to you, S.C. politicians) realize that grape growing and winemaking are a big asset for the local economy. One look at the success New York or Virginia has had is enough to convince anyone that a local wine industry attracts tourism, creates jobs and (if done right) has a relatively low environmental impact.
It's also up to wine drinkers to discover, drink and promote local wines, whether they live in Napa or Missouri. Wine lovers are frequently the people who search out local produce, and then enjoy their meal with a French wine that has travled more than 4,000 miles.
In future posts, I hope to dig a little deeper into ways I can reduce the impact my wine consumption has on the environment. In the meantime, I guess I’ll have to start making an occasional trip up to North Carolina to stock up on some local wine.
I’d really rather save the gas and spend my money at home, but you got to do what you got to do. As a wise frog once said, “It ain’t easy bein' green.”
Just for fun, here's a sample of how far some of the wines in my collection might have traveled:
Southeastern Australia - 10,197 miles
Buenos Aires, Argentina - 4,923 miles
Paris, France - 4,226 miles
Madrid, Spain - 4,148 miles
Twisted Oak Winery, Vallecito, California - 2,645 miles
Horton Vineyards, Gordonsville, Virginia - 422 miles
Westbend Vineyards, Lewisville, North Carolina - 175 miles
Like many people, I’m trying to be more aware of where the products I buy come from and purchase more items locally — or as locally as possible. I even found a company in Montana, West Paw Designs, that makes all kinds of cool stuff for my dogs. No more “Made in China” for the pups.
Unfortunately, finding local goods can be challenging, as well as expensive. While I’m doing my best to re-think my food purchases and examining labels a little more closely, wine presents a bit of a dilemma.
Those of you who live in California Wine Country have a distinct advantage when it comes to buying local wine. I would love to be able to visit so many great wineries and purchase my wine there, or at least know my wine didn’t have to travel far.
Since it’s a bit of a haul from South Carolina to California, that’s not really an option. I could still buy California wine on the premise that it’s closer than some of the other places that produce the wines I enjoy.
That brings up the issue of cost. I drink very little California wine, simply because it costs significantly more than wines of comparable quality from elsewhere. Even the once super-affordable zinfandel is climbing towards $20 a bottle for decent juice. When there are so many great wines coming from Spain, Italy and South America in the $8-$12 range, I have a hard time justifying the higher cost of California wines.
Plus, I'm poor (and cheap).
The East Coast is certainly producing great wines and production is increasing every year. From Massachusetts and New York to Virginia and North Carolina, new wineries are popping up and existing wineries are coming into their own as national players.
South Carolina, as with many things, is far behind the curve.
Thanks to bickering between the states and archaic alcohol laws, I can get all the California wine I want, but North Carolina and Virginia wines are difficult to find. I have been able to find some of the wines I love, especially the wines of Horton Vineyards, but I'd like a larger selection.
I’m aware that most retailers shy away from East Coast wines because there isn’t much of a demand, at least around here. I hope that as people become more aware of the energy it takes to move your beloved vino from the winery to your table, buying local will become more of a priority.
I also hope the less-than-enlightened politicians (yes, I’m talking to you, S.C. politicians) realize that grape growing and winemaking are a big asset for the local economy. One look at the success New York or Virginia has had is enough to convince anyone that a local wine industry attracts tourism, creates jobs and (if done right) has a relatively low environmental impact.
It's also up to wine drinkers to discover, drink and promote local wines, whether they live in Napa or Missouri. Wine lovers are frequently the people who search out local produce, and then enjoy their meal with a French wine that has travled more than 4,000 miles.
In future posts, I hope to dig a little deeper into ways I can reduce the impact my wine consumption has on the environment. In the meantime, I guess I’ll have to start making an occasional trip up to North Carolina to stock up on some local wine.
I’d really rather save the gas and spend my money at home, but you got to do what you got to do. As a wise frog once said, “It ain’t easy bein' green.”
Just for fun, here's a sample of how far some of the wines in my collection might have traveled:
Southeastern Australia - 10,197 miles
Buenos Aires, Argentina - 4,923 miles
Paris, France - 4,226 miles
Madrid, Spain - 4,148 miles
Twisted Oak Winery, Vallecito, California - 2,645 miles
Horton Vineyards, Gordonsville, Virginia - 422 miles
Westbend Vineyards, Lewisville, North Carolina - 175 miles
Subscribe to:
Posts (Atom)
