Sunday in stout walking boots---oh, and the Snug Harbor Inn

It was all very “seasons of mist and mellow fruitfulness” last Sunday in Itchy Ankle. A beautiful day.

The Cackler, of course, had sprung out of bed and put the coffee on shortly after sparrow fart, and so by the time the Crone was up, frocked and ready for action, the Cackler was raring to go and revving on all cylinders. But what to do without wheels?  The Cackler suggested an autumnal walk and so, wearily, the Crone pulled on her Crocs, grabbed her camera and hit the byways by the Bay. Actually, it wasn’t so bad.

Anyhow, after a couple of hours the rosy glow of the rustic scene had begun to wear thin and the parched pair couldn’t help noticing they were in the vicinity of a local hostelry, the Snug Harbor Inn.  What better way to end their nature ramble?–except they were there so early the bar hadn’t yet opened its doors. The landlord was there, enjoying a cigarette and a scratch before the business of the day. He took pity on outdoorsy types who now longed to be indoorsy. “Go get a paper and by the time you’re back I’ll let you in” he said. Ten minutes later the sisters were installed at the bar, enjoying Pinot Grigio, chicken wings, onion rings and crab dip. It was very heaven. When the Chesapeake Boys arrived to take up their customary seats for the football game, they were surprised to find the Crone and the Cackler firmly ensconced. It is not often anyone beats them to the bar.

Accolades for Achaval Ferrer from The Times

Jane Macquitty, Wine Correspondent for The Times of London, recently reviewed The Wine Society, the largest mail-order wine club in the world. She reviewed many of the club’s wines and finished the article by selecting her favorite wines of the week. To our delight, “The Keeper” title went to Achaval Ferrer’s 2007 Malbec! You can read the whole article here or her wonderful description of the Malbec below:

THE KEEPER

2007 Malbec Achaval Ferrer, Mendoza, Argentina Corney & Barrow (020-7265 2400), £12.49 Cellaring a New World wine may sound daft but Argentina’s full-throttle malbec, the country’s finest red grape, is an obvious contender. Put away this distinguished and already seductive, spicy, mulberry-stashed malbec, from one of the finest Argentine producers, for five years or so and it will develop all sorts of dusky, complex, earthy flavours. Drink now until 2012.

Trapiche - Broquel

Producer: Trapiche

Name: Broquel Vintage: 2007 Varietal: Malbec Region: Argentina Price: ~ $16

The first one of the night! A nice full bodied Argentinian Malbec. I don’t usually like South American wines but it would be stupid to only tried wines that you knew were “safe” at a wine festival. The bouquet has a nice forward spice with oak, full plum and blackberry notes. The palate brings flavours of cocoa, spice, blackberry, oak, with a long dry finish. The winery is in Mendoza but I’m unsure if the grapes are from that area or not. Oh those crazy Argentinians…

J

PS: Did you hear that a Great White Shark was ripped in half by a BIGGER Great White Shark?! Or…

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Eating my weight in cantaloupe

I’m currently lounging in front of a giant bowl of cantaloupe and a nice glass of Medoc bordeaux – dinner of champions!

I have to get through some paperwork tonight that I’ve been putting off for weeks but I wanted to bust out a quick blog first. (I am a master procrastinator!)

I had a fantastic 5-1/2 (maybe closer to 6) mile trail run in Eagle Creek Park after work today with some peeps who are much faster runners than I am! It was a great chance to really push myself. They estimated we were doing about 8:30 miles, which blew my mind. I didn’t think I was capable of running that fast!

I was a little hesitant because a lot of the trail was covered in leaves, making it hard to see if there were rocks or roots underneath. I’m just still really paranoid about spraining my ankle again, even though it feels strong and doesn’t hurt at all anymore.

The weather was great, the park was beautiful, and I had two fun and hilarious running companions to share it with. Couldn’t ask for a better day!

Wine con virus

Al parecer las nuevas verciones de wine ya pueden ser infectadas con virus de windows, eso quiere decir que wine va muy adelantado en la emulacion del codigo de windows…

No hay nada de que preocuparce con esto ya que solo afecta a programas de windows para solucionar el problema solo hay que eliminar wine y reinstalarlo.

sudo aptitude purge wine sudo aptitude install wine

Happy-Word
Noticia original:  i-can-haz-virus

Brewing Season

I never thought when I started brewing again that I would be a seasonal brewer.  As it turns out we keep our house about 10 degrees higher in the summertime than is really best for making wine and mead.  So I now have to wait until the fall when we keep the house cool.  I’m sure I am keeping with a more traditional way of brewing – keeping with the seasons and using fresh ingredients.

That said, I now have a wine in production.  Simple: a Welch’s 100% Grape Juice concentrate wine.  This is a quick – some call it “jug” – wine that will be ready 30 days from last Friday.  It feels good to get back to the art of brewing.  I spent extra time making this batch as close to the recommended original gravity as possible.  The wine needed to have some of the concentrate and sugar removed and fresh water added to bring the O.G. into the 1.090 range.  This should produce a nice 12-14% abv wine.  I’m looking forward to the results.

Apfelwein is next on the schedule.  After that, I have a “to do” list of wines ranging from Banana to Apple-Jalapeño.  I think it is going to be a good season…

Sweating Over Wine

People keep telling me that they find the subject of wine intimidating.  It’s a little bit frustrating, because I keep on trying to take the snobbery out of wine and make it less intimidating and accessible to anyone.

But then I stop and remember some of my first encounters with wine (which I touched on in the last wine post).

For years living in Northern California, I resisted getting into wine.  I figured it would be a dangerous hobby for someone who likes to hoard foodstuffs.  And I was right.  But eventually my stance on wine softened as I got more and more into food.  Getting into wine was a natural transition.

A block away from my apartment was a small wine store.  It was a solid local place, filled with interesting bottles and a friendly knowledgeable staff.  Wine lined the walls, and there were wine crates stacked throughout the store with more bottles of wine on top of them.

Whenever I walked into the store, quite literally, I would break out in a cold sweat.  I’d never had this happen before or since.  But I could feel it on the back of my neck.

I felt like a bull in a china shop.  I felt like I didn’t belong.  I was terrified that I would knock over some bottles, and that it would turn out to be something expensive, and that I would be on the hook for hundreds of dollars.

So I walked very straight.  And I was very very careful.  And I was full of fear.

Thinking and talking don’t come very easily to someone who is scared.  So my first interactions with the wine merchants were limited to, “no, thank you, I’m just looking.”  And I would peruse the racks, looking for something relatively inexpensive, with descriptions that sounded appealing.

After several visits to the same store without any negative incidents, I started to loosen up.  And that is when the fun began.

I had no wine words.  But at the beginning of my cheese journey, I had no cheese words either.  The words come in time.  But I figured just like the Cheese Girl could find me a cheese if I told her what I was looking for, so could the wine merchant.

So I told him, “I’m looking for a white wine to serve with a grilled chicken Caesar salad that is under $10.”

And he considered it aloud.  And he thought about the garlic, and the fresh greens, and the char from the grill, and the creaminess of the dressing.  Then he brought me to a few different choices, and talked a bit about each of them.

I picked out the one that sounded most appealing, brought it home, and was quite pleased.

This was very much the beginning of learning about wine.  The more you drink, the more you learn.  But you need to try to pay attention to the wine and find some way of remembering it longer than just the one night.

It could be as easy as buying two bottles of the same wine so you have one for later.  Some people keep a wine scrapbook, or take pictures of wine labels.  When I try a wine from a new region or a new grape, I like to research it and learn a little more about what I’m about to drink.  For me, it heightens my enjoyment of the wine and helps put the wine in a broader context.

The irony of it all is the more you learn, the more you understand how little you really know.  Wine is like music.  It’s a huge subject area.  There is literally no way for anyone to truly master it all.

But that should not stop you from enjoying it – without fear – and without intimidation.

If someone does make you feel intimidated about wine, you come here and tell me all about it.  We’ll get you back on track, and I’ll give them an earful.  I have no patience for wine bullies.

Please bring me MY wine…..

We were recently at the Birth Whisperer’s house for a Shabbat meal, and she had asked one of her daughters to bring up a bottle of wine from the wine cellar (…ok, garage, let’s not be pretentious here) and this is the bottle that was brought. It’s called PINK by Weinstock Cellars, and we all laughed that the author of In The Pink was drinking a pink wine called PINK.

Then I read the back of the bottle, out loud and laughed even harder – could it have been more perfect? The brackets contain my comments….

“PINK is a proprietary blend produced by Weinstock Cellars especially to parallel today’s casual lifestyle. A fun blend (I am so much fun) of different grapes give this wine its sassy personality (Me, sassy? – for sure!!). Cabernet Sauvignon and Petite Sirah bring vibrant color and lots of fresh, berry fruit (I love bright colours and wear them often). Zinfandel steps in, bringing a bit of spice (I can so be spicy) and sass, and Muscat Canelli shares just a hint of its honey sweet personality (sugar and spice and all things nice, that’s my sweet personality). Now you know what it took to make PINK, a wine that is both fresh and carefree (I can be fresh….carefree….hmm, I will get back to you on that one). Since PINK is a wine without rules (I make my own rules a lot of the time, just ask the KoD and the kids), we simply recommend that you share it with food and the people you love most. Cheers!”

Oh and the taste? We were divided on that. I like a semi-dry or dry white wine usually, and I rarely drink red wine. This was more of a Rosé but kind of dry… some of my dinner companions actually added Splenda to it to sweeten it up a little. Yuck. I think I drank ¾ of the bottle myself….

wine bloggers conference. one year ago.

It is one year ago that I embarked on a journey to the Flamingo Hotel in Santa Rosa (from my old office in Northern Santa Rosa).

One year ago today, when I was known as the girl who had the chocolate, I came to the Wine Bloggers Conference with Scharffen Berger chocolate in tow and a list of Twitter friends I wanted to meet in real life.

One year ago today, I had no idea what I was getting into or where this crazy world of Twitter and wine would take me….

Okay, I thought about taking the “one year ago today” to a whole ‘nother level by starting each sentence with it, but I will spare you the irritation.

When I look back on the difference between the original Wine Bloggers Conference and now I think about how much my life has changed because of the people I met there.  The real friendships I made because of it, the wine that has been drank and the bacon (real or made with tofu) that has been eaten – this has all happened because of this change in the way people connect online.

I can say that the reason I am doing what I love FOR A LIVING – social media and traditional marketing consulting with wineries and local businesses – is because of the people that I met there.

I am so thankful to Joel Vincent and the Zephyr Adventure people for coming up with the idea.

The wine blogging community isn’t a bunch of wannabe writers who are looking for a free bottle of wine.  We are a close knit group of people, all with at least two things in common – wine and our love for Twitter.  Twitter has drastically changed the way conferences and everyday activities are done.

I wasn’t called Shana at the conference, I was @Sharayray, just as I am today and any time I think about changing my Twitter handle, I think to myself about the story behind the name and how I never realized that a simple tool such as Twitter has transformed my life.

As fellow wine blogger and one of the many awesome people I met last year, Lenn Thompson (aka @LENNDEVOURS) tweeted to me today: @sharayray Wow….seems like a lot longer, doesn’t it? #WBC08.  It really does seem like it has been years since I met everyone, but then again, a year in new media is a lifetime.

I leave you with THE picture of #WBC08, taken “one year ago today” with Brittney Dean (aka @WineQT’s) phone by Lenn.

Another wine blog.....?

Hold on, don’t go! I’ll crack open a nice bottle and we can talk about this – I’ve even got beer if you prefer! Hello? Hello…….? Anyone?

Phew, thanks, I appreciate you staying, I’ll do my best to make it worth your while. I’d like to set a few things straight first, if I may. Yes, I am starting (yet another) wine blog, and yes, there are already a lot of them out there. It’s just that many of them are pretty dull and ultimately inaccessible for the average wine drinker. Do you want to know the exact soil composition of a small plot of land in rural Portugal?  I know I don’t. I do, however, love a good glass of wine, and sometimes I like to chat about what makes it a good glass of wine. Other times I like to just drink the wine and think about other cool stuff like owls or monsters. I’m going to share with you some things that I’ll do and some thoughts that I’ll have, and I’ll mention any wines that might be involved. If you want to read a bit more about any of them just click on them and you should find yourself a little review. If you’d rather just read what I’ve been up to then don’t click. Simple as that. I might also chuck in a few cartoons, quizzes and doodles for good measure, because wine isn’t the only thing I’m into.

I’m still in my 20s (just about), I’ve got an awful lot to learn about fermented grape juice, but I think there are a lot of people out there who’d like to know a bit more and I’m hoping some of you will want to learn with me. Climb aboard and let’s get on the fast train to Wineville! Woowoo!

Chili Cook-Off...

As I mentioned, Saturday was busy!!! My sister helped me out in a bog way. (Note: images below that the newVintage logo are not on are hers.)

I love the Woodbridge Winery Chili Cook-Off. It is the state competition. The people there are great! Everyone is smiling, eating and laughing.

My friend, The Urban Hippie Lauren, was a judge as was co-worker, Jordan.

 And the winner was… Robert Craggs.

Carmen-yeah!

I am current kicking back in my bathrobe and sipping on a FANTASTIC glass of Carménère from Chile. Life is great!

I had an eeeexcellent run today in Eagle Creek Park. The weather was perfect and the forest is beautiful right now. I was literally running with this huge shit-eating grin on my face until I realized I’d been running downhill for about 20 minutes…hehe.

But seriously, this park is great. There’s a 5K, 7K and 10K loop on the main roads, and also tons of off-road courses for trail-runners. (I am still hesitant to do any trail running because of the ankle.)

I did the 7k loop and had a great run until the end when this wheezy old man passed me like it was nothin’ and I had to haul ass just to keep up with him. I swear, I’m even competitive when someone passes me in the grocery store.

Anyhoo, I’m reading Pillars of the Earth right now – even thought I vowed never again to read anything from Oprah’s Book Club – and I can’t put it down.

G’Nite Folks.

Drinking for Weight Loss?

Funny, these two articles came in the same newsletter from EverydayHealth.com!

Can Alcohol Derail You Diet?  Sugars from alcohol can add up if you imbib in one after work every night.  Switch to wine, then wine spritzer and maybe you’ll be satisfied in a few weeks with just club soda and a lemon!

Light beer, 12 oz, 90 to 110 calories

Regular beer, 12 oz, 150 calories

Red wine, 5 oz, 120 to 150 calories

Rum or whiskey, 1.5 oz, 98 calories

Gin, 1.5 oz, 120 calories

Vodka, 1.5 oz, 98 calories

Now add in the sugary mixes! Juices! Pops! Rimmers!

 

Drink To Your Health 

Q: I’ve been hearing a lot about how good alcohol is for your health — but I always thought it was unhealthy to drink. Can you explain this? 

A: After reports were released suggesting that alcohol has a protective effect on the heart, many people I know jumped for joy and cheered, “Finally something seemingly sinful is good for me!” In fact, a moderate amount of alcohol can be good for your heart health. Research shows that drinking any type of alcohol in moderation can lower your risk of stroke, raise good cholesterol (HDL) levels, and lower bad cholesterol (LDL) levels. And red wine contains antioxidants that can further protect the heart. So go ahead and enjoy your wine with dinner. To stay in balance, switch your glass of wine for your dinner roll or other starch serving.But stay sober! Once you drink past the point of moderation (which is defined as one drink a day for women, and two for men), alcohol’s benefits are quickly swallowed by its risks. Heavy drinking can really take a toll, leading to liver disease, stroke, cancer, and many other ailments. Alcohol also has plenty of calories. So if you don’t drink, don’t start. But if you do, enjoy — just take it easy.

 

Willamette Valley Wines

Our visit to the Brix Wine Shop Oregon wine tasting on Friday got me thinking about my very brief trip to Oregon wine country last summer. I was in Portland for our National Sales Meeting, and while I did not get to see too much of the city, we were treated to some fabulous meals and a half day trip into the Willamette Valley wine region. On a cool and cloudy summer day, we boarded vans from Portland and drove out to the Willamette Valley. While there were some similarities to California wine country, this region had a feel all its own. The climate is definitely different, more rainy, creating more of a lush green valley, a contrast to the very dry Napa and Sonoma we saw this past summer!

 

Throughout the course of the day, we visited 3 wineries, Sokol Blosser, Erath, and Domaine Drouhin. We tried about 15 wines over the course of the day, just tasting sips. There was a lot of variety, but of course the name of the game here in Oregon was my love, Pinot Noir. This tasting was awhile back, but the wines that stand out the most were the Erath Gewurtztraminer, Erath Oregon Pinot Noir, and  Domaine Drouhin Laurène Pinot Noir. For tasting notes, please visit the wineries’ sites as it has been a very long time. I will have to try these wines again to remember more details and to see if I still like them. Last summer, I purchased 6 bottles at Erath, 4 Pinot Noir and 2 Gewurtztraminer. Let me tell you that trying to get a half case of wine home on a cross country, 6 am flight when you were out at a work dinner until about midnight the night before is not fun. Picture me, laden down with luggage, and pushing a box of wine with my foot across the airport floor. Then imagine me, who thought for some reason that Erath wine could only be purchased at the vineyard, when I found it at Trader Joe’s the following week. Live and learn.

You can also visit the wineries’ websites for more photos. This region is absolutely stunning with my idea of perfect weather. It was nice to leave the hot Boston summer and to be able to feel really chilly nights and just warm enough days. Though my visit to the Willamette Valley was just a taste of what this region has to offer, I already know that I love it and want to return to the Pacific Northwest to visit more wineries and to write about the uniqueness of the wines that this area has to offer. Portland also seems like a great city with some really good restaurants. I can recommend the Hotel Monaco, a Kimpton Hotel in Pioneer Square and Vino Paradiso for group events. If you have ever been to or live in Portland or the Willamette Valley wine region, I would love to hear some of your favorites. I am not sure when I will go back, but its always nice to have recommendations!

By the way, my favorite Pinot Noir at the moment is Belle Vallée 2008 whole cluster Pinot Noir. It is delicious.

Do you have a favorite wine right now?

Benoît Daridan of Cour Cheverny

Only a few grapes are left hanging on the vines at Domaine de la Marigonnerie, where winemaker Benoît Daridan is busy completing the fall harvest.  This family owned domaine is truly in the heart of the Loire Valley, in Cour Cheverny, where serene forests, picturesque lakes, and magnificent castles surround it. The vineyard is tucked away between the Chateau of Chambord, where Leonardo De Vinci designed the famous spiral staircase, and the Chateau of Cheverny that inspired the residence of Tintin.  What makes this region so special, however, is the Romorantin grape variety that was first brought here from Burgundy by François I (1494-1547).  It is a little known grape that cannot be found anywhere else in France, or in the world, and produces a delightful white wine.

When I first arrived at the vineyard, the strong smell of must was in the air.  The must or moût, as the French call it, is the grape juice that has not yet completed fermentation.  Some of the grapes were in the middle of being pressed, leaving a big pile of grape skins and stems on the flour that will later be used to fertilize the soil.  Most of the grapes have already been harvested and the fermentation process is well underway; however, the remaining grapes will produce a late-harvest dessert wine or vin moelleux.

The wines

The tasting began with the 2008 Cour Cheverny “Old Vines” (100 percent Romorantin), which is an aromatic and dry white wine.  It is delicate and crisp with citrus notes and a touch of honey.  As a comparison, I tasted the 2007 vintage, which had stronger honey aromas, was slightly buttery, and fuller in the mouth.  It was truly a delight.  Benoît expained that the 2008 is still young, but within a few years it will taste more like the 2007.  Traditionally the wine pairs wonderfully with the fish and goat cheeses of the Loire Valley, however, it would also be great with spicy exotic dishes.

The vineyard also produces a late-harvest wine that is made from the Romorantin grape.  The Cour Cheverny – Cuvée Tardive is velvety and soft with nice balance.  It would be a great compliment for foie gras, blue cheese, and, of course, dessert.

Benoît Daridan also produces some nice red wines; although I was much more keen on the whites, with one exception.  He gave me a taste of one of his experimental wines, a 100 percent Cabernet Sauvignon.  Unfortunately, he cannot sell this wine under the Appellation d’Origine Contrôlée regulations that requires the addition of Gamay.  His Cabernet was full-bodied, very aromatic, with prune, raspberry, and blackberry flavors.  It was well structured with nice tannins and almost reminded me of a California Cabernet.  It was truly a great surprise.

0 Minutes to Curtain

Finally put up a curtain in my room— so I don’t have to hide in the corner to dress.  I also purchased a new set of sheets, which are organic apparently.  I just thought they seemed both soft and shiny.

Quiet night… well, for a Saturday. The apartment is just me this weekend.  But I have filled it not only with a newly curtained and sheeted room, but with delicious wine and cheese and portobello baked with paprika, cayenne, and turmeric (and of course evoo, salt, and pepper).  The mushroom was delectable… obviously—-the wine was Gewurztraminer, so of course it’s good.  Actually, this one was a bit sweeter than I prefer, but still tasty.  It’s from Chile.  Unfortunately the sweetness makes it really really easy to drink large amounts in short periods of time.  Cheese=delish.  mmmm.  I got a cheese called ODRE from the cheese market this week.  The cheese market being Brooklyn Larder, which is an amazing shop.  They have a wonderful selection of imports.

Speaking of imports, I have this clotted cream sitting in my fridge.  It’s lonely and desiring of scones. But I really don’t know where to go out an get good scones.  I’m sure there are at least a couple decent scone bakeries in Brooklyn or within a reasonable vicinity, but I have yet to discover them.

Discoveries… I discovered a little coffee shop this morning. It is super nearby.  It is called Breukelen Coffee Shop (not sure I spelled the first word correctly–apparently the original spelling of Brooklyn—hmmm).  They have yummy cheaper-than-Starbucks-coffee.  AND… wait for it.

BALTHAZAR baked goods/pastries.  They have baguettes, croissants, etc.  (I am searching for English scones, not french scones–unfortunately)  But the discovery of this adorable petit cafe was a treat this morning.   Apparently, they opened up shop yesterday.  I look forward to frequenting it.

All in all–a good day.

ooh, Thursday is dinner at my grandparents, ie best night ever! seriously.  It’s the best.  You wish you had my grandparents.

Gastropub Victory: The HORSESHOE

I finally had my chance to check out the London gastropub scene.  Staying out in Northwest London’s handsome, tree-lined, Victorian row house street defined village of Hampstead, I booked us into The HORSESHOE, a welcome gastro/microbrewery rebirth of an old, dreary run down pub on Hampstead Street which years ago convinced me that there were better places to sip ale.  Fresh paint, smart lighting, minimalist decor, relaxed service, easy microbrews, and farm to fork sensibility were enough to completely overshadow a couple of disappointing  glasses of wine and launch our serious plan  for a return visit.

The pub was an iconic reminder of my twenty years in Boston watching its food scene transition from vapid to vital.   The image of a London Pub serving serious food held as much promise for me as I equate to the discovery of real bagels, pizza, or pastrami in Boston.

They serve two different beers from the basement microbrewery.  I tried both: Camden Spring Ale and Camden Best Bitters.  The Ale was gold/orange in color , creamy and light with low carbonation, with a pleasing barley flavor.  It was an easygoing brew with a quick finish and little lingering aftertaste.   The Camden Best was a more serious brew, but amber/burnt orange in color and only a close cousin to the darker richer bitters I have experienced in other London pubs.  It had depth and structure with aromas and flavors reminiscent of kumquat and orange peel intermingled with its hopsy background.

On the flip side, the Iberian red and Minervois white wines were either disappointingly simple, bad representatives of varietal, or vegetally tinged.  I won’t mention the red since it had little redeeming quality at all.  The white, 2006 Hegarty Chamans Blanc from Minervois is comprised of Marsanne and Rousanne.  The wine was simple and flabby but it did offer some charming anise aromas and an oily mouthfeel that I enjoy in this kind of wine.  Still, I don’t recommend it.

Accompanying the satisfying microbrews were these highlight dishes:

Ham hock white bean soup

Mussels, surf clams, fennel, saffron, and parsley

Chicken liver parfait, toast, and pear chutney

Sutton Hoo chicken, poached baby carrots, turnip, parsley, and capers

 Blytheburgh pork belly, ginger pear puree, and watercress

As impressive was some Red and Green Kale and Purple Sprouting Brocoli with Parmesan shavings.

The meal was rich in flavor and true to its farm and sea origin.  The menu was full of choice including line caught Pollack and local Haddock to fill out a lighter side of the gastro experience.  There was a smart feel to the entire place and a good Friday night vibe of local Hampsteaders and even some South Londoners reveling in this very special remake.  I fully recommend a visit to The HORSESHOE and assure you that you won’t feel like you are missing the central London fine dining scene even for a second.

The HORSESHOE: 28 Heath Street, Hampstead, London NW3 6TE  Phone: 020 7437 7206

Degustation Wine and Tasting Bar

On Saturday night of my girls weekend in New York, we kicked off the evening with an amazing meal at Degustation in the East Village.  We almost missed it as we walked by as it’s tucked away with a generally nondescript door.  The restaurant is small and popular so Jaclyn made reservations weeks in advance!

The restaurant has a small waiting area (as most diners have reservations and don’t need to wait long).  We were able to peruse the menu and see the goings on of the restaurant as it consists of essentially a bar around the kitchen – you get to watch everything being made in front of you!  There’s room for maybe 20 dining guests!

Once seated, since it was so quaint I felt slightly uncomfortable taking too many photos but felt better when I realized the couple next to us was also taking photos of their food!

The main waitress runs everything from the “kitchen” area.  We looked over the menu and decided to go with the $50 5 course tasting menu which the chef chooses.  We knew we wanted a bottle of wine and asked for a recommendation.  Unfortunately, I was unfamiliar with most of the wine, but the waitress did a wonderful job selecting one for us!

Our first course was assembled right in front of us It was a salad with quail eggs, tomatoes, bacon, a blue goat cheese, a sweet nut, and  a vinaigrette.   The nuts were quite sticky and eaten individually stuck to the teeth, but eaten with the rest of the salad was wonderful.  A great start to the tasting menu!

The second course I believe was a fried oyster squid ink risotto (possibly incorrect about the seafood).  I heart risotto and the squid ink was a great touch! It made our mouth black which was funny

The third course was quail.  I wish I had taken notes on what we ate As you can see in the picture, there were a lot of touches with this one but I don’t remember besides the quail…

Our fourth course was an ox tail.  Delish!

And last but not least, the dessert course! These were fun to watch being made all night We had a carmelized bread pudding with berries.  SO. GOOD.

As expected (especially if you read all of the reviews on line), this meal was amazing! So very worth the price!  They had a 10 course option for $75 which we might have selected if we had had more time.  We had drink reservations at Milk & Honey and unfortunately couldn’t stay longer.

Degustation is a great option for a romantic dinner or a small group of friends (small group as you sit next to each other).  Definitely a big recommendation!

Degustation Wine and Tasting Bar 239 E. 5th Street, New York, NY 212-979-1012

Chamisal Vineyards - 2007 Edna Valley Pinot Noir / 2007 Califa Pinot Noir

Today The 12 Days of Pinot Noir goes into overtime. This was necessitated by a larger than anticipated number of tasty wines worth reporting on. The next stop is the Edna Valley. Chamisal Vineyards was the first winery that planted in Edna Valley that was back in 1973. Since that time they’ve seen a lot of changes. That included being dormant for several years, a renaming to Domaine Alfred in the early 90’s and more recently new ownership that rechristened it Chamisal Vineyards once again. Pinot Noir plays a large role in their production and today I’ll look at two of their current releases.

First up is the Chamisal Vineyards 2007 Edna Valley Pinot Noir. This wine is produced using estate fruit. They have 10 clones planted, and 9 made their way into this offering. Barrel aging was accomplished over 14 months in French oak; 40% was new. 2,140 cases of this selection were produced and the suggested retail price is $38.

Black cherry and underlying spice notes are the most prominent characteristics to leap from the nose of this wine. The palate is layered with intense dark fruit that never stops coming and attacking your senses; but it doesn’t stray over the top either. Firm black tea notes, plum pudding spice and dark berry fruit that continues to echo, make up the generous finish. Velvety tannins and bracing acidity mark this wines structure.

What I like about this wine is that it’s a fine example of a bigger style of the Pinot that still retains the balance and varietal character that are both so important to this grape. This offering will drink well over the next 3-5 years.

The second wine today is the Chamisal Vineyards 2007 Califa Pinot Noir. This selection is made from estate fruit and limited to clones 114, 667 and Pommard. Beyond clonal selection, standout barrels are picked for this offering. The barrels that show the most opulence as well as best representing the sense of place are the ones used for this release each year. Barrel aging was accomplished over 14 months in French oak; 60% of the barrels were new. 580 cases of this vintage were produced and the suggested retail price is $60.

Violets, black cherry, plum, blackberry and flourishes of sage fill the expressive and outgoing nose of this 2007 Pinot Noir. A rich and intense core of fruit forms the berry filled palate. Chocolate Bosco sauce notes underlie the berry pie characteristics and form a self-indulgent explosion of flavor that also has hints of licorice. Intense flavors continue through the lengthy finish which showcases this Pinots solid structure, all framed by generous acidity.

As far as Pinot goes this is a pretty big wine. It’s New World in style to be sure and packs lots of flavor and punch. If you’re drinking this selection over the next 2-3 years an hour or two in the decanter is highly recommended. Time will soften the tannins a bit and allow this wine to open up. Regardless of when you drink it though this selection is built for immediate pleasure.

Both of these Pinot Noirs are good examples of more California style Pinot Noir. They retain varietal character and aren’t overblown, but they do tend towards the bigger style of Pinot. If that’s up your alley each of these would be fine additions to your cellar.

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Quintessential Fall Wine

So when I think I Fall, one wine in particular comes to mind- Beaujolais.  Beaujolais is a light red wine best served chilled and brings forward subtle fruit (but I would not characterize as a “fruity” or “sweet” wine).   Beaujolais Nouveau, a varietal released each November, can be found adorning many a Thanksgiving dinner table (it pairs well with a wide variety of food &  it can enjoyed by wine drinkers with varied taste preferences).  

Fast facts on Beaujolais Nouveau can be  found @: http://www.intowine.com/beaujolaisnouveaufacts.html

Beaujolais can be found in many wine shops- not so much in the grocery outlets.  Average price point: $10-12. 

Go pick up a bottle while it’s still in season!

Noilly Prat's magical mystery tour

If drinks can be classed as food, Noilly Prat is one of the Hérault’s ultimate slow foods. This dry, golden vermouth takes years and years years to make, and is based on one of the Languedoc’s most closely guarded secrets (almost up there with all that stuff from the Crusades and Cathars).

Noilly Prat - as old as the hills (and the walls)

Noilly Prat has been produced at the sleepy fishing port of Marseillan for almost 200 years (date for your diary: the big anniversary is in 2013).

It’s used as a drink, essential in a dry martini, and its spicy flavours also mean it’s widely used by French restaurants to make classic fish sauces.

The rituals involved in its production have a wonderful mixture of mystery and happenstance about them.

Folk knowledge

Over the centuries, winemakers realised that storing wine in a barrel alters its characteristics. When you transport it by sailing ship over long distances in the Mediterranean, exposed like that for months to the harsh sun and the salty sea air, something magical happens: the wine in the barrels becomes darker and the flavours are intensified.

In steps herbalist Joseph Noilly. He decides to harness this folk knowledge and mimic the natural processes, and comes up with France’s first vermouth in 1813. Then in 1855, his son Louis Noilly and son-in-law Claudius Prat (from England) set up the company that eventually turns into Noilly Prat, and they move the business to Marseillan.

Essentially, though, it’s the story of a remarkable businesswoman, at a time in the 19th century when very few women were in charge.

After Claudius and Louis died, Anne Rosine Prat – Louis’ daughter and Claudius’s widow -  took over. She ran the company for nearly 40 years, and turned Noilly Prat into an upmarket international brand.

How they make Noilly Prat

Production starts when the fruity white wine from two local grapes – Picpoul de Pinet and Clairette – are aged separately in  massive casks inside the storerooms. The wine stays there for eight months, maturing and absorbing the flavour of the oak.

The Noilly Prat barrels in Marseillan

Then they are transferred to smaller barrels and taken outside to an enclosure, l’enclos. They are left out for a year, thousands of barrels, row after row, in the scorching sun, exposed to the wind from the sea and low winter temperature and water sprinklers.

During this time they age slowly to the rhythm of the seasons. About 6% to 8% by volume is lost to evaporation, and this is called la part des anges, “the angels’ share” (in Ireland we have a slightly less charming name for this, “the burglars from Blanchardstown”). The alcohol levels go down, but the flavours intensify.

The Room of Secrets

Finally the barrels are transferred to the “Room of Secrets”. They are blended together and left to macerate for three weeks, when the maître de chai adds bitter orange peel and the secret ingredients, a recipe of 20 aromatic herbs and spices from around the world.

These are rumoured to include camomile, cloves, coriander,  cinnamon, nutmeg, something called centaury, and quinine. A small quantity of Mistelle (grape juice and alcohol) is also added, along with a dash of fruit essence to accentuate the flavour.

Then after pressing and filtration, the liquid rests for a further six months in oak barrels before bottling.

You can see all this (apart from what goes into the top secret recipe) at Noilly Prat’s cellars in Marseillan from March to November. There’s a small charge and the tour guide explains the whole process.

You end up getting a taste of each of the main variety of Noilly Prat and the two lesser-known ones that they produce (see below). The company’s pretty little website has  details of visiting times.

Noilly Prat as an apéro

“Noilly Prat is a necessary component of a dry martini. Without it you can make a side car, a gimlet, a white lady, or a gin and bitters, but you cannot make a dry martini cocktail.”
- W Somerset Maugham, 1951

As an apertif, serve Noilly Prat over whole ice and a lemon slice. Once you’ve opened a bottle, they say you should keep it refrigerated and consume within four to six weeks.

Noilly Prat trivia

1. Noilly Prat was the name given by the poet T. S. Eliot to his cat
2. The Noilly Prat brand was acquired by Martini & Rossi in 1971
3. It’s now a part of the Bacardi-Martini family of brands
4. Red Noilly Prat is a special variant made for export (mainly to the US). You can’t buy it  in France, except in the Noilly Prat shop in Marseillan
5. Same with Ambre Noilly Prat (guess the colour) – it can only be bought from the shop in Marseillan.
6. Before you ask, it’s pronounced “PraTTT” with a hard “t”. The charming chef Rick Stein taught us that in one of his TV series
7. A young Gustave Eiffel designed a beautiful spiral staircase for Noilly Prat’s HQ in Marseillan
8. He was so captivated by the project that he integrated the intitials of Noilly Prat & Cie (NPC) into the design, inadvertendly creating the Noilly Prat logo/icon
9. Alexandre Gustave Eiffel was born in Dijon. The name Eiffel was adopted by his father from his birthplace in the German Eifel region, because the French couldn’t pronounce his original surname, Bönickhausen
10. Exactly. So the centre of Paris nearly ended up with the Bönickhausen Tower

“Enjoying Noilly Prat as an aperitif slows down the pace of modern life – you can imagine its briny notes of olive and salt echoing the scent of the Mediterranean ocean, and its complex spices that of the neighboring Languedocian cuisine.”
- Noilly Prat “Global Brand Ambassador” Ludovic Miazga

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• Terroir and Picpoul de Pinet

norCal getaway!

hello, dear readers!!  i hope you are all as excited as i am to usher in the autumn and fast-approaching winter.  :)  this time of year is my absolute favorite, as i get to plan and anticipate family gatherings for the holidays, wrap up another incredible season of weddings and of course…wear my favorite knee-high boots and vintage coats! although i am a summertime girl at heart, there is something about the cooler weather that appeals to the romantic in me.

i just returned this weekend from a completely fabulous week in northern California. the main purpose of the trip was the wedding of Jessica & Jeff in the stunning Napa Valley.  months and months of dreaming, planning, preparing and styling came together perfectly and i cannot express how thrilled i was with the final result. everything was BEYOND stunning and i got the chills multiple times that day!!  i knew it was going to be amazing but honestly, the culmination on the day-of took even *my* breath away!!  LOL  cannot wait to share photos with you from the one and only jose villa.  :)

after tuesday’s wedding, i dropped anna off at the airport and picked up my sweetie! we spent wednesday through saturday on a much-needed mini vacation in napa, berkeley and san francisco.  it was something of a nostalgia-palooza as we visited many of our favorite haunts from the college days at cal.  the weather was perfection and i came home refreshed and full of promise for the final months of 2009!  here is a little glimpse at our getaway…

in napa we stayed at the avia hotel — a boutique hotel downtown.  we loved the décor, the stylish and spacious rooms, and the excellent service.

adoooored these funky canopy chairs in the lobby, as well as the oval mirrors on the walls.

i would highly recommend the avia and definitely would stay there again on another visit to the napa valley!

the hotel was very close to the new oxbow public market in napa.  imagine a scaled down version of boston’s faneuil hall (aka quincy market).  i loved walking around and exploring the unique shops and restaurants at oxbow.  the creative merchandising was really impressive; proof you can be inspired anywhere!  take a look for yourself.  :)

how anthropologie-meets-grandpa’s-garage is this???  LOVE IT.

of course we spent some time in napa touring a handful of wineries.  we weren’t able to swing by far niente or nickel & nickel (mom & raj’s favorites), but we did drop in at mumm, frog’s leap and castello di amoroso.

mumm napa has a lovely new outdoor terrace.  we enjoyed browsing their ansel adams photography gallery.  :)

frog’s leap is a quaint & quirky winery that stands out for their use of organic grapes & wholly sustainable farming practices.  i love the sweet vegetable garden they have, just steps away from the wraparound porch.  i got positively giddy eyeing the perfect, tiny little peppers and strawberries.  there’s a part of me that loves all things rural…  sometimes i think i could definitely move out and live on a farm.

the castello di amoroso is relatively new to napa (having opened in 2007), but the materials that make up the castle are hundreds and hundreds of years old.  owner dario sattui (who also owns v.sattui) spent 14 years building this stunning castle, importing the materials from old castles in europe.  the materials came from various properties, and not just one old, demolished castle.  :)  the result is truly a sight to behold…  we thoroughly enjoyed the educational tour and agreed our visit to the castello was a highlight of the week.  it’s a must-see when you’re in napa!!

the remainder of our trip was spent in berkeley, sausalito and san francisco.  since we’ve been so many times, we kept the photography to a minimum and instead focused on eating & enjoying!  :)  although there have been some changes to the campus and surrounding neighborhood, everything in berkeley is very much the same.  i love that campus (and city) soooo much.  10 minutes there and i’m 17 again, filled with excitement and anticipation and brimming with dreams.  it’s a wonderful place and  any chance to visit berkeley is a welcome one for me!

i’ll end with this requisite pic of us at the marin headlands overlooking the golden gate bridge.  i’m wearing my absolute favorite “new” dress… a vintage oscar de la renta shirtdress & belt.  it is too too much fun (and covered with peacocks, no less)!!!   i wish i could wear it everyday.

being up in northern california (for this brief visit!) reminded me how much i love it there.  if you are planning a napa valley (or bay area!) wedding, i’d love to hear from you!  i look forward to extending my reach into the napa valley on a more frequent basis in 2010 and beyond.  :)

hope you all have kicked off a wonderful week!  i’m looking forward to a delightful wedding this weekend at one of my favorite venues in pasadena.  there are still a handful of amazing weddings left on my 2009 calendar and i can’t wait to share them with you.  :)

xoxo, angel

St. Laurent: Pinot with a wild side

Currently Ali and I are drinking and learning about the St. Laurent grape. Our favorite sommelier at The District first recommended a Roessler St. Laurent and it was truly amazing. He called the “masculine” Pinot Noir but to me it tastes like a Pino without the acidity and having the complexity of a Cab. Who knows the ones we have tried have been yummy.

Of course, there will be dogs out there same as with any variety, but its actually hard to find out which ones to buy. For exampl, you can’t even search for St. Laurent on the Wine Spector’s advanced search. What Ive been doing i going to K & L Wine merchant’s site and doing a search for St. Laurent and then cross referencing the wines with my Wine Ratings app or using mobile app (accessed through Safari Bookmark) I received with my Wine Spectator subscription. Way too labor intensive but until thre is more data out there re the variety ….

Vegetarian Awareness Month - Meatless Steak Pizzaiola

October is Vegetarian Awareness Month, the perfect time to explore vegetarian meals that even the most die-hard meat eater will love. The trick is to increase the seasonings, and thus the flavor, in traditional favorites that are prepared using meat substitutes. Today we offer a spicy, tangy, meatless version of Steak Pizzaiola.  This recipe can also be found in our new cookbook, Homestyle Favorites Made Meatless, available soon!

Saute one chopped bell pepper and 1 clove of garlic in 1 Tbsp of olive oil until soft. Add 1 cup sliced mushrooms, 2 tsp dried basil, 1 (14 oz) can of diced tomatoes in juice, 1 Tbsp capers, 1 tsp crushed red pepper flakes, 1 cup red wine and 4 meatless steaks (I used Worthington brand Stakelets here) to the skillet.

Bring almost to a boil, reduce heat and simmer for 10-15 minutes or until the liquid has cooked down to a sauce-like consistency. Add salt and pepper to taste. Just before serving, sprinkle each steak with 1 Tbsp shredded Parmesan cheese.

I served it here with oven roasted potatoes and steamed broccoli. Quick, easy, and sinfully yummy! You could also use any frozen meatless burger or tempeh in place of the Stakelets.  Enjoy.

Fun with the FuseBox

A few weeks ago I was on Twitter (shocker, right?) and I noticed a Tweet from the Crushpad folks.  I’ve been to Crushpad once and I’m making sparkling wine there this year, so I follow them pretty closely.  The Tweet said to ReTweet it for a chance to win a FuseBox. I didn’t know what a FuseBox was, but I ReTweeted it anyway.  A couple days later I got a message from Crushpad telling me I’d won and the FuseBox would ship in a few weeks.

At that point, I decided to look up and see what a FuseBox was.  Turns out, it’s a kit that Crushpad sells with components to blend your own wine.  You get Cabernet Sauvignon, Merlot, Petite Verdot, and Cabernet Franc.  Also in the box is everything  you need to measure, blend, and record your wine creations!  Included are blending sheets, pipettes, a beaker, recipes….We had a free weekend, so Matt and I got to work playing mad scientist and blending our own creation.

We worked our way through some of the “recipes” provided that included the blends of some famous wines (though obviously made from different fruit/vintages!) and then got down to business trying to come up with our own.  After trial and error, consisting a lot of “This tastes hollow in the middle” or “This is too tannic” we finally settled on our blend. (One of our blends was pretty bad…we tried to tone down the Cabernet Sauvignon too much and it was a disaster!)

Now comes the really cool part.  After you create your perfect blend, Crushpad will make your wine for you and bottle it! You can purchase as little as one case.  I haven’t gotten around to that part yet, but I do intend to.  We think we’re going to call it “Two Front Yards Red” after our 6 month long struggle with our fence and the county! Our final blend consisted of 60% Cabernet Sauvignon, 20% Cabernet Franc, 14% Merlot, and 6% Petite Verdot.

Crushpad is now offering to let charities and not for profits use the FuseBox to create wines to raise money for their organizations.  It’s no money up front for the organization and I understand that Crushpad will be setting up “storefronts” on its website to allow folks to purchase wines from participating organizations.

FTC Ruling on Blogger Disclosure is OK

The US Federal Trade Commission has introduced new guidelines on what bloggers must disclose about their relationship with producers of the products they talk about. The Guide can be read in its entirety here http://www.ftc.gov/os/2009/10/091005endorsementguidesfnnotice.pdf

I’ve read through the document as a layman and actually found it relatively clear about what does apply to blogging and what doesn’t. Works for me.

There has been a lot of moaning within the twitter wine community about this. Shock and horror would be more an appropriate description. Not so much over the fact that disclosure about receiving free samples or, and probably very rarely, being paid to write a review but more over the fact that these new rules don’t apply to traditional media too.

Let’s be clear about this – some bloggers receive more wine as free samples than most of us drink in a year and often don’t review the wines they receive, they just go into the cellar. I often see tweets saying how much they received – and one blogger declared today he had received 200 bottles so far. That’s pretty good monetization of one’s blog, if you ask me, given that they get to drink the whole bottle in circumstances of their own choosing and in very informal review environments with no editorial oversight. What are 200 bottles worth? Could be several thousand dollars of free wine.

Now if a winery chooses to do this so be it but in many cases its a pretty inefficient way of promoting the product. The new guidelines also impose a duty on the winery to ensure that the blogger does disclose their relationship so there may be a little more constraint on issuing freebies now.

The gross irony to me is that these bloggers are lamenting how much it costs them to write the reviews and why they should not be exposed to any risk, yet then flock to seminars on how to monetize their blog. You can’t have it both ways folks. Samples are tax-free monetization, Google Adwords on your site is monetization, advertising on your blog is monetization – you are in business. A nice business and one that may not be too terribly profitable, but still a business. You are paid in a different way but essentially a blog post in these circumstances is no different than an article in a publication. And the publications are held to a higher standard both by internal policies and by rules and regulations governing disclosure.

Don’t get me wrong though, blogging about one’s tasting experience is a good thing. In many cases its going to be nearer the average consumer’s actual results than many professionally-written articles.

The whole point of the new guidelines is to start to lay out rules for advertising and marketing using social media in what has been a totally unregulated and growing medium. As usual it lags behind the trend but its a good and fair start.

And in the interests of fair disclosure: I run a wine store and do receive free samples for use in the store for customer tastings. Most of my tweets about wine are as a result of purchasing the wine myself or from trade tastings where you get a standard 2oz tasting – not a bottle to enjoy at home.

Lastly, I am a Canadian commenting on US regulations so I’m a relatively unbiased (and inexpert) observer – at least for the moment.

www.twitter.com/paulrickett

Post 390

Several months ago, I was super excited to walk past a construction project near my office building and to see that a new bar and restaurant would be coming into the neighborhood. I work in the Back Bay area of Boston, and while it is centrally located, we often have a hard time deciding where to go for drinks or dinner after work. A new place would definitely be welcome.

And when I found out said place had a fireplace, I was sold. Where my husband is from in Ireland, just about every bar, restaurant, pub, even many cafes, have fireplaces, and while they definitely need it with the raw weather that they get, so do we! Post 390 gets two thumbs up for that alone.

I apologize in advance for the Blackberry photos. Just means I need to return to Post 390 soon with a real camera!

The decor is just my style, dark woods, wide open spaces, a long bar, floor to ceiling windows, and of course the fireplace. It is called an “urban tavern”, and it definitely has that feel, very comfy, understated, but still chic. We arrived just after work so it was early, and we were given a choice of sitting upstairs or downstairs. Since it was our first time dining here, we had no choice, and the hostess seated us by the windows overlooking Stuart Street on the first floor.

Our server, Ben, was friendly and attentive. He dropped our menus off and gave us some time to look over the wine, beer, and cocktail lists. Post 390 has an extensive beer and wine list with wine and beer from all over the world. I chose a glass of Laetitia Pinot Noir, and it was an excellent choice. A dark ruby color, and a nose of dark berries, it was smooth and warming, a nice contrast to the blustery, dark-too-early evening outside.

While we waited for our meals, we were brought a little paper bag with a hot, house made baguette and a little dish of butter.

Apparently a lot of things are house made at Post 390. They have a smoker to make their own bacon, smoke salt for cocktail glasses, and to make smoked salmon and chicken among other things. They also filter Boston water and serve it in sterilized bottles. The bread was crusty and delicious. We finished it off quickly.

For my entree, I ordered the native sea scallops with succotash and hubs got the fish and chips with house made chipotle ketchup and bay shrimp tartar sauce. My scallops were a little overcooked for my liking, but they had great flavor. The succotash was outstanding! I normally expect this to be on the bland side, but it was so flavorful with fresh corn, lima beans, and potatoes. I ate every last bit of it. The fish and chips dish was incredible, especially the tartar sauce which had chopped shrimp mixed into it. The chipotle ketchup was smoky with a good level of spice, perfect for the well done, skin on chips.

 

 

We were pretty full by the time our entrees were done, but we still took a peek at the dessert menu. Post 390 makes their own root beer for root beer floats, and I definitely want to try that next time. We opted for a butterscotch sundae which came with fresh whipped cream, chopped peanuts, and creamy vanilla ice cream. The butterscotch was served on the side, warm, in a little pitcher. It was sooooo good! Buttery with that almost burnt sugar taste, warm enough to slightly melt the ice cream so that it blended deliciously with the butterscotch. And not so bad by itself

Overall, Post 390 is off to a great start with excellent service and food. I am pretty sure that it will become a standard after work drinks spot for me and my colleagues, and with winter right around the corner, it has perfect timing.

Chapter 22

Last night we got some good news in regards to employment and travel from the US Government for my Canadian Mister. We had quite the celebration, consisting of quietly writing in our new writing/reading nook, homemade pizza and two glasses of wine. Like children on Christmas afternoon, after all the excitement is over, we passed out, hard and quickly. Maybe it was the Monday Night Football game, maybe it was simply good to finally not worry about these two things, maybe we were simply exhausted, but before the clock struck eleven (my, I do miss Ex-Roommate’s cuckoo  clock. I hope it’s enjoying Harvard…) we had fallen into deep sleep on the couch.

Eventually I woke and pulled him into bed, where we promptly fell right back into our dreams. I only woke up one other time, freezing, as the windows were open and he had stolen the entire duvet, leaving me with the entire sheet. I’m not sure how he manages this trick, but he does, often. My eyes blinked open and I found myself looking into the sky. A full moon stared back. I suddenly clung to him, a pit of frantic worry about losing him tumbled my stomach.

The morning looks better; I’ve started a new short story, the panic has dispersed, the day is mild and beautiful.

The Last Meal Michael Cooked for Julia

Julia's kitchen, now at the Smithsonian.

In 2003, Michael and Kim drove up to Santa Barbara to Julia Child’s home and cooked for her what would be their last meal together.  Having worked with her (both were founders of the American Institute of Wine and Food) to establish cooking and gastronomy within the world of academia for 20 years, Michael wanted the meal not only to hearken back to feasts they had shared together throughout their long relationship but more importantly to be exactly what Julia loved to eat.  As Michael vividly recounted  the lunch to me, it was as if he had prepared the meal yesterday:

• Giant white French asparagus, morels, fava beans, buerre blanc , fresh chives, and fertile farm-fresh eggs with deep yellow yolks.  Served with a Chalone Chardonnay in remembrance of AIWF and Chalone founder Richard Graff
• 28-day aged strip steak (Julia loved Michael’s steak).  Served with Richard Sanford’s fabulous Pinot Noir from the Santa Ynez Valley (again, founders of AIWF).
• Succatash with spring corn, peas, and baby chanterelles.
• Green salad with Michael’s Dijon chive vinaigrette.
• A selection of California cheeses. Served with private reserve Cabernet Sauvignon by Robert Mondavi (another AIWF founder).
• The season’s first harvest of Harry’s Berries with creme fraiche.  Served with an SSLH from Joseph Phelps (another big supporter of AIWF).

At this point in her life, Julia’s health was declining and her doctors had instructed her to not drink. But she did a “mon oeil” (a classic French expression of disbelief) and, with each course, (secretly) enjoyed the California wines she had helped popularize. What a hoot!

Julia continues to inspire us to cook and entertain with the utmost grace, humility, and above all, sense of humor.

Also the foxes like sweet grapes

Ripe Riesling grapes, Herrenberg in Schoden/Saar

Right now it is vintage time in Germany and along the Mosel and the Saar one can admire ripening grapes. What a beautiful picture.

The weather was warm and dry when I accompanied my friend Heinz on a morning hunt in Schoden, Saar. We sat on a raised hide from about 5:30 until 8 in the morning. We watched two red deer does with their young ones making their way through the meadow. Later we went through the hunting territory and checked out a couple of places.

I found the above turd of a red fox. Obviously the beast loves what humans love: the juicy fresh and sweet grapes. Also other wild animals love to nibble from the vines, especially red deer and wild pigs. They can be a quite a nuisance.

Autumn is just such a beautiful time in Germany. I will share more with you soon. Watch my blog entries.

Thursday Night Food & Wine Pairings

Food & Wine “food is sex”… Anthony Bourdain

Food & Wine pairing is very popular here on the central coast where the wineries are abundant and the Chefs are eager. The irony of these food and wine pairings is that the classics, the basic rules, and the jaw-dropping perfect pairings are far and few between. Sure, you can try to match food to wine. It’s hard when all the wines are similar and from the same producer, but what about matching wine to food? Does anyone do that anymore? Why do fois gras and sauternes create a culinary epiphany or goat cheese and Sancerre the perfect balance? The secret is having all the options you could ask for and experiment with. Food is culture and so is wine, which is why Anthony Bourdain’s quote at the top is so apropos.

Next time you are preparing a meal, come in and let us help you pick out a wine. Between Pier 46, Trader Joes, Natures Touch and 15c you can create the perfect meal, or let us do it for you Thursday nights.

There are so many opportunities to experience great food and wine pairings at 15c! Every Thursday night Chef Jeff Scott prepares authentic cuisine specifically matched to the wines that are the theme of the evening.

Dourthe - Chateau Pey La Tour

Producer: DourtheName: Chateau Pey La Tour

Region: Bordeaux, France Vintage: 2007 Price: ~ $14

This was the last wine that I tasted on “Games Night 2009″ and I’ve had it before. From what I remember on my previous tastings it was quite good and reasonably priced. When I tasted it this time it was already late into the night. I guess what I’m trying to say is that I don’t remember what it tasted like because I was drunk. I had such a great time with the Pazzo I didn’t really save room for the Bordeaux.

Since I don’t remember how it tasted I’ve included a short review of some wine douche from Boston. He writes:

Big nose once you first cork the wine, however I found it to be a slim body for a Bordeaux. Can smell the earth, dirt, and must of a typical Bordeaux but lacks the great pallet taste. Not bad to have around the house for people who don’t know good wine but like Bordeaux’s.

So, I think what he’s saying is that this wine would be good enough for the peasants but the bourgeoisie would never drink it…

J

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