Thursday, December 27, 2007
I just love the holidays. I'm very happy that this year the ice was broken between me and my parents regarding my consumption of alcohol...so my brother Jeremy got me some delightful stemware and stemless stemware. Sweet! I also used a gift certificate from my brother Jesse to purchase a decanter, among other kitchen appliances. AND, my sister bought me the board game Winerd, which is supposed to a fun way to explore your palate with friends! So, now, I am completely set to pursue my passion for wine in the new year! I cannot wait to break in that decanter, and maybe put all my new stemware to use at a little wine-tasting party with some friends!
Christmas evening, my brother, sister and I decided to go see the newly released movie, Juno, a tongue-in-cheek film about a teenage pregnancy. The dialogue is fast-paced, sharp, and utterly ridiculous, but somehow it works well enough to keep you laughing at a pretty constant rate. I highly recommend this film, even though the ending was rushed, and, frankly, really stupid. The rest of the film is worth it. The cast is pretty great, including Jennifer Garner, Michael Cera (George Michael, from Arrested Development), Jason Bateman (also from Arrested Development), and a cameo from Rainn Wilson (Dwight, from The Office). Juno, the title character, is played by Ellen Page, a less-well-known name, but the perfect actress for the part. Go check out the film!
Thursday, December 20, 2007
I am not a fan of the wine selection at most bars, but this time, Shady Grove had the Pascual Toso Malbec on the list ($7/glass, $32/bottle (or $16 at half-price), and I have been wanting to try a Malbec!
Most people who are casual wine drinkers, or are new to wine, are unaware of the amazing variety of wine that is available. At the most basic level of distinction, there are red and white wines. Then you get into the various grape varietals that compose the wines (which also give them their names).
Most will recognize the popular grape varietals Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot, Shiraz, and maybe even Pinot Grigio. It is less often that the casual drinker knows about Riesling or Sauvignon Blanc. But there are hundreds, maybe thousands of lesser-known grape varietals that make fantastic wines, whether alone or blended. For an idea of just how many varietals there are, see the Wikipedia list of grape varietals.
Malbec is a grape that has been gaining in popularity (hence its inclusion on the wine list at Shady Grove), and is typically grown best in South America. The Pascual Toso is from a vineyard in Chile (which, by the way, has a fantastic website that you should check out). This is not a blended wine, which means it is made of 100% Malbec grapes, as opposed to being a mixture of two or more grape varietals.
I was really glad I got this Malbec, even if the first glass I had was about 80˚F (I actually asked the waitress to put it in the fridge for 10 minutes, since red wine should be drunk closer to 65˚F). It was very black-fruit driven, but the tannins were really soft. There was still a little bit of a pepper kick to the finish, though, which I thought really rounded out the wine.
It was a great wine to drink with friends, and I got a chance to talk about wine and pique my friends' interest (a little...).
So try new things! Don't always go for what you know you like...if you are unsure, you can always ask for a taste before you buy (especially if you're buying at a place like Shady Grove where they serve all available wines by the glass).
If you are interested in learning a little more about grape varietals and wine, check out the excellent Wikipedia article on wine.
Monday, December 17, 2007
So, Karl and I braved the impending ice storm and horrible drivers and went to the store to gather all the necessary ingredients. It was well worth it. One of the ingredients was wine, so we stopped by the Wine & Spirits shop to pick up an irresistible Italian Pinot Grigio/Chardonnay blend ($6.99) and a Bandit boxed-liter Pinot Grigio ($9.99) as a backup.
Check out that bottle! Supposedly, this bottle, which I have mixed feelings about, is an homage to the glass-blowing traditions of the region. It just looks weird to me. The wine itself is a really yellowy gold color. It almost looks like melted butter. It smelled nice to me, like melons and white grape juice. Karl said it smelled like pears and that was it! I didn't smell any pears.
It did taste like pears, though! I really didn't know what to expect from this blend. I'd never heard of a Pinot Grigio and Chardonnay blend. This was clearly not aged in oak, so that was a blessing.
We concluded it was good but not awesome, and we did get what we paid for. I've had worse white wines, but we probably won't buy it again. I just had to try it, if only because of the ridiculous packaging!
On a side note: try Bandit boxed wine!! Great value, eco-friendly, simple-but-delicious wine (at least the pinot grigio). Check it out!!
The soup recipe follows: try it! It's simple, hearty, and pretty decadent for a $15-20 effort (depending on how much shrimp you put in).
Hearty Seafood Potage
2-3 TBSP Extra Virgin Olive Oil
1 onion, chopped
1 14-oz. can of quartered artichoke hearts
1 14-oz. can chicken broth (or vegetable broth)
1/3 cup dry white wine
2 TBSP fresh, flat-leaf parsley, chopped
3/4 cup half-and-half (or light cream)
1/2 tsp nutmeg
salt and pepper, to taste
1/2 lb to 1 lb raw, peeled shrimp
Heat the oil in a heavy soup pot over medium heat. Add the chopped onion, and cook until softened (about 5 minutes). Add the artichoke hearts, broth, and white wine, then increase the heat to bring to a boil. Cover, and reduce the heat. Simmer for about 10 minutes.
Remove the pot from the heat, and, using an immersion blender, puree the soup. If you don't have an immersion blender, you can use a food processor or a regular blender, but do it in batches and be careful to take the necessary precautions!
Return the pureed soup to medium heat, and slowly whisk in the half-and-half. Add the parsley, nutmeg, and salt and pepper to taste. Bring the soup to a simmer, and let simmer for 5-10 minutes.
Add the raw shrimp to the soup and cook just until the shrimp are done (about 3-5 minutes). If you let them cook too long, though, they'll be tough and rubbery, so remove the pot from the heat the earliest you dare!
Enjoy hot with fresh parsley as a garnish.
Thursday, December 13, 2007
Two final exams later, I was on my way home again. The first two things I did when I got home were crack open a Dogfish Head 60-minute IPA and look up a Thai takeout menu: I was craving some Thai soup!
Karl and I ordered Chicken Tom Yum, Shrimp Tom Kar, and Shrimp Jurd Sari from Thai Gourmet for a grand total of $10.70. I just love cheap food. The soups were delicious. I didn't get to taste the Jurd Sari, which I had never had, because that was Karl's and he's fighting a bit of a cold, but it smelled delicious! It was a seaweed soup with spinach, onions and scallions. The Tom Yum was very interesting: it actually smelled like rigatoni with marinara sauce to me, but it was a broth soup with mushrooms, tomatoes, chicken, and lemon grass with chili flavoring. And of course, the Tom Kar was awesome. Any coconut milk based soup is going to be a winner in my book!
I was reminded, however, that shrimp in soup just doesn't work for takeout. Because shrimp has such delicate flesh it cooks up very quickly and can easily be overcooked and become rubbery. Because of the transit time when you get takeout, the shrimp in your hot soup will just keep cooking until you get home...so you're almost never going to get that tender shrimp that is so tantalizing. I suppose I'll stick with vegetarian or chicken options next time!
After we ate our delicious soup, I had another beer and we watched Wine Library TV. Then Karl left to meet up with his study group, and I decided I wasn't studying tonight!
Instead I started J.M. Barrie's Peter Pan (or Peter and Wendy and Peter Pan in Kensington Gardens). So far, it is quite delightful! A few chapters in, I opened another beer.
Karl came home and we decided to watch Jackass 2. Too many snakes for me...but another beer helped calm my nerves.
A rather delightful day, except for the 6 hours of exam-taking!
Tuesday, December 11, 2007
Robert Mondavi Private Selection Sauvignon Blanc
Price: $7.99 (sale)
I was having a study crisis. Luckily, there is a wine shop across the street from my apartment building. Unluckily, their selection stinks.
I thought I'd give Robert Mondavi another try. I have had a couple of his Woodbridge label wines, and one or two of his cheaper wines, without much success. They just never taste very good! But the Sauvignon Blanc was on sale, I was jonesing for Sauvignon Blanc, and the rest is history.
This wine smelled uncannily like Pabst Blue Ribbon (a cheaper lager) on the nose: yeasty, carbonated, and a little malty. My sister, a staunch hater of wines, said she liked the way it smelled (because it smells like cheap beer). She still refused to taste it.
As I thought it might, the wine tasted like an average white wine that you'd get at an open bar or as the house wine at the Olive Garden. It's not really distinguishable as a Sauvignon Blanc, which is disappointing. I so love the citrus burst that is characteristic of Sauvignon Blanc.
The wine is off-dry (and I like my Sauvignon Blanc dry) and almost sour...as if I had the bottle open for a week instead of an hour: Vinegar-esque, maybe? There are some hints of citrus rind, maybe lemon, but it's just not enough to make this wine tasty.
In short, this was just a flat, less than one-dimensional wine that I would not recommend, and it certainly doesn't excite my passion for a good glass of wine.
Monday, December 10, 2007
Panarroz Jumilla 2005 (Spain)
ABC: 14 %
This wine has a very nice color: dark red in general, and ruby red at the base.
The nose, to me, smelled really strange at first, though I couldn't put my finger on what was putting me off. I later figured out that it smelled kind of like what my hair dryer smells like when I switch it from the "Hot" setting to "Cool". The nose also smelled like sour red fruits (raspberries and cherries).
Karl also smelled the raspberries and a nuttiness on the nose, like walnuts: I assume that was the tannins.
The wine isn't overly tannic on the taste, but there were definitely some sharp tannins playing along the sides of the tongue and the front of my top lip. The finish was very long, and really tart or sour, almost like a sour orange. I found it rather pleasant, surprisingly! Karl tasted black currants, and his predominant reaction was to exclaim at how dry the wine was.
As a super-cool bonus, the night we bought this wine, we cracked it open and tasted it. Then we thought, while we were sipping on it and eating dinner, we'd watch that day's video podcast of WineLibrary TV with Gary Vaynerchuk. And lo and behold, the man himself was reviewing the Panarroz Jumilla 2004!. It was really fun to actually taste along for once, and despite the different vintage (he was tasting the 2004), there were a ton of similarities (like the nose smelling like a failing electrical appliance, for instance).
Another good wine: Karl has started collecting the bottles of the better wines we've tasted on one of his bookshelves. Presumably, besides just looking cool, this will help us remember which ones we liked.
Friday, December 07, 2007
Dogfish Head brewery is a New Jersey-based, self-described "off-center brewery." I interpret this to mean that they think outside the box, and it's evident in many of their craft beers. They seem to have a real interest in recreating exotic, ancient, or historical styles of beer. The range of their products is truly astounding. See below for a list and short reviews of all the beers I've tasted so far.
If you live in the Northeast U.S., chances are good that you will be able to find Dogfish Head 60-minute IPA on tap at a local bar or restaurant. This is by far the most popular Dogfish Head brew, and for good reason. If you are into hoppy, crisp, cleansing IPAs, you will absolutely love this beer.
At some point, I'm looking forward to making a trip to New Jersey to hit up the Dogfish Head brewery and brew-pub (at which they sample brews that they exclusively serve in the brew pub). I have heard that the tours and service at the brew pub are not stellar (I guess they have trouble retaining good servers and bartenders since it's sort of a tourist-y area), but it would still be worth it.
As a side note, Dogfish Head also distills small batches of its own hard liquors, which you can only get in New Jersey and some parts of Maryland apparently. I'd be interested to taste those as well!
60-minute IPA Like I said, this is the most popular and widely distributed brew from Dogfish Head. A great example of the classic, hoppy India Pale Ale!
90-minute IPA If you like your IPA a little stronger, try the 90-minute. I actually like this one more than the 60-minute, though if you are less into the bitter, citrus-rind elements that accompany many IPAs, you may not enjoy this one as much as the 60-minute.
Indian Brown Ale This is one of the best beers I have ever tasted. It has a delicious roasted, nutty flavor that goes down so smooth you'll swear it's a porter.
Midas Touch Golden Elixir This one is really interesting: it's an honeyed herb-beer that is created to replicate the earliest known fermented beverage recipe, discovered in what is believed to be King Midas's tomb. Interestingly, there was no actual recipe: the components for the beverage were chemically determined by analyzing residue found in some of the gold chalices in the chamber.
In the same vein, I wonder if Dogfish Head will now set about attempting to recreate the fermented cacao beverage that was recently discovered in much the same way in excavations of Mayan ruins.
R'aison D'Etre I didn't really care for this beer or the next: they were both sweeter than I like my beer. If you enjoy Belgian beers, though, these have that caramelly, sweet element that many Belgian beers have.
R'aison D'Extra This one is much like the R'aison D'Etre, but MORE so. Though they are both brewed with raisins, I really didn't taste them, though this is definitely a sweeter, darker beer.
Punkin Ale I cannot encourage you to try this enough: This is one of the best pumpkin beers you will ever have: it tastes exactly like pumpkin pie! Dogfish head brews it with the classic pumpkin pie spices: cinnamon, brown sugar, and nutmeg. But watch out...it tastes like dessert and goes down easily, but at over 7% ABU, it can take you by surprise!!
Enjoy, and please drink responsibly.
Tuesday, December 04, 2007
Montecillo Crianza 2003
$9.99 [on sale, normally $11.99]
Time to study! I bought this wine on impulse to help me through my environmental law outlining. Then, on further impulse, I bought fixings for the perfect study-time snack platter: red globe grapes, crackers, and "Stripey Jack" cheese, more commonly known as "Saxonshires" or "5 Counties."
Saxonshires is a delicious English cheese composed of five layered cheeses, including Double Gloucester, Caerphilly, Cheshire, Leicester, and English cheddar. Not only does it make a stunning display on a cheese platter, but it is truly delicious whether you pick apart the layers and eat them separately or if you eat them all together.
As for the wine, I couldn't accurately evaluate the color since I was drinking out of one of my sister's novelty goblets that is a translucent blue with air bubbles in the glass. I have got to get some good, basic stemware for my own apartment!
The description on the bottle says: "Bodegas Montecillo, founded in 1874, selects only the finest Tempranillo grapes for this Montecillo Crianza. Aged for more than one year in oak barrels and one year in bottle, this wine is ruby red in color with intense fruit aromas. Ideal with white or red meat. Serve at temperature of 63-64˚ F."
The wine was very, very oak-y on the nose. I couldn't smell too much else. There were some faint whiffs of pepper and blackberry, but mainly, the nose was scarily oaky.
After a taste, my first imipression was that the wine was all oak. On second sip, though it still tasted very oaky, I also picked up some very tart, sour blackberries and black raspberries.
The finish is very nice and pretty long, though I did get quite a bit of that tannic, fuzzy feeling around the front of my top lip at the beginning of the finish. The tannins fade fairly quickly though, to reveal the berries on the finish.
I think I was lucky to find a bottle of the 2003 vintage, or I might have been overwhelmed by the tannins, but maybe not. I'm not very experienced with how wines tend to age.
My overall impression is that this wine is super intense! But I kind of like it, which surprises me, since I tend to hate the overly oaked wines...don't get me wrong, I like a little hint of oak, but when it's the predominant flavor, I usually have problems. I would say that this wine is pretty balanced with the fruits, though I certainly would not call this fruit forward.
As a bonus, this wine seems to go very nice with the cheese! In the future, I may post about how I normally don't enjoy cheese and wine together, so keep an eye out for that!
Monday, December 03, 2007
One of my favorite budget meals (and Karl's, too), is ready-to-eat Indian food. For less than $2 plus the cost of two or three servings of rice (your choice), you can have a filling, delicious meal for two that would otherwise take hours to prepare or cost at least $10 to order for take-out.
Each package contains a sauce (or a curry, if you will), which can be heated either on the stove top or in the microwave (it takes about 2 minutes to heat up in the microwave!). Some of them are bean-based and some are dal-based (made with lentils). I have only had one or two that I really didn't like.
My favorite kinds of sauces usually include paneer, which is an Indian version of cottage cheese or ricotta. It is usually compressed into cubes or rectangular prisms. It's slightly tangy and pretty dry, but also very rich. I am unashamed of my addiction to paneer! If you are a fan of ricotta, you will love paneer.
If you like spicy food, there are plenty of spicy curries to choose from, and most brands do indicate on the package the product's spice level. Just as a tip, "medium-hot" is usually pretty spicy, so if you don't like spice, go for the "mild" flavors.
Karl and I eat these one or two times a week. There is enough curry for two people in each package. We usually cook up 2-4 servings of rice to mix the curry with, and bake a couple of Pillsbury frozen biscuits to go on the side.
You can find these in any Indian grocery store. You can also purchase them at Trader Joes, the Market District Giant Eagle, and Whole Foods (though they are priced higher in supermarkets than in the Indian grocery stores).
As a bonus, when you spend less than $5 on dinner for two, you can probably afford to spend another $5-10 on a bottle of wine or a six-pack of beer. Pairing wines with Indian food can be a bit tricky, but I have had some success with dry, fruity Sauvignon Blanc. I also enjoyed pairing Indian food with the 2006 Santa Isabel Torréntes that I reviewed in a past post (I couldn't think of anything to pair it with at the time). If red wines are your thing, try a wine that you think of as more fruity and off-dry than spicy. The fruitiness will balance out the spiciness of the food and complement it, as opposed to a spicy wine (like a typical Shiraz) that would compete with the food. For beers, something with some dry acidity would be great, like an India Pale Ale or an English Pale Ale. Depending on the food, a sweeter Belgian ale might also be good.
Below are some links to some of my favorite brands of ready-to-eat Indian food (Priya, MTR, and Ashoka) so you can get an idea of what the packaging looks like. A lot of these website grocer's are charging up to $5 for one package, but at the India Bazaar in Monroeville, PA, (where I do most of my Indian grocery shopping), each package is at most $1.99 and they often are on sale. I strongly encourage you to take your patronage to these smaller grocery stores where you will find a greater selection to choose from and, most likely, better deals.
Ashoka Dal Makhani
Ashoka Palak Paneer
MTR Chana Masala
Priya Mango Dal
Friday, November 30, 2007
Sadly, I broke my hand mixer while beating the cream cheese smooth, so that was the last cheesecake I have made in a while! That mixer lasted for a good long time, though! It was threatening to break when my mom gave it to me in college (so she could get a new one), but it was still operational, so I kept using it until it just didn't work...which turned out to be 4 years later!
This cheesecake was a big hit with my friends, and it's really easy to make as long as you have some key kitchn paraphernalia: a hand mixer and a springform pan. I would not recommend mixing a cheesecake batter by hand, although it certain is possible to achieve a delicious result. However, it is quite difficult to get the lumps out of the cream cheese, and your arm will get really tired really fast. It's better to invest in a cheap hand mixer (I believe you can get one at convenience stores, grocery stores, department stores, and kitchen stores for prices starting at around $8).
Here is my version of Emeril's New York Style Chocolate Cheesecake
2 cups finely ground graham cracker crumbs
1 cup, plus 1 TBSP sugar
3 TBSP unsalted butter, melted
2-1/2 pounds cream cheese, softened to room temperature
1-1/2 tsp vanilla extract
3 TBSP all-purpose flour
3 large eggs
1 cup low-fat sour cream
8 oz semisweet chocolate morsels
Preheat oven to 350˚F if using a silver springform pan or 325˚F if using a dark nonstick springform pan.
Lightly grease the bottom and sides of a 9-inch spring-form pan with butter or non-stick spray. In a small mixing bowl, combine the graham cracker crumbs, 1 TBSP of sugar, and the melted butter. Mix well with a fork until the mixture is well blended. Using your hands, press all of the mixture into the bottom and one inch up the sides of the greased springform pan. If the mixture won't stick together when you press it firmly, try adding a little more melted butter until it sticks.
In a large mixing bowl with an electric hand mixer (or a stand mixer if you are lucky enough to have one), combine the softened cream cheese, 1 cup of sugar, and vanilla extract and beat until light and creamy. Add the flour to the cream cheese mixture and beat on medium speed until just smooth. Then, in a double boiler over medium high heat, melt the chocolate morsels until smooth. Allow the chocolate to cool for a couple of minutes, but while still liquid, add it along with the sour cream to the cream cheese mixture. Mix well.
Add the eggs, 1 at a time, mixing on low speed after each addition until just blended. Do not over-mix!! This is very important if you want to have a light, tender texture for your cheesecake.
Pour the batter into the prepared pan and bake for 1 hour to 1 hour and 10 minutes, until the center is almost set (i.e., it jiggles just a little bit if you shake the pan gently). If you are worried about cracking, you can bake your cheesecake in a water bath, but remember to line the outside of the springform pan with plastic wrap or aluminum foil to prevent water from seeping into the pan.
When the cheesecake comes out of the oven, run a sharp, narrow knife around the rim of the pan (but don't release the spring yet. Allow the cheesecake to cool completely before removing the rim of the pan. Refrigerate at least 4 hours or overnight before serving. Garnish with whatever you want! I used M&M's, which was a hit, but you could use fresh berries, chocolate syrup, mint, or whipped cream. Whatever you like with chocolate will be a perfect garnish for this cheesecake.
Thursday, November 29, 2007
Mendoza White Wine (Argentina)
Price: $7.99 (sale, normally $9.99)
I opened this wine on Thanksgiving day so my sister could cook with it (yay for pumpkin pear ginger soup). The nose was delightful, but it tasted quite blah. The disparity between the fruity aromas and the really bland taste was pretty weird. I'd never had a wine that tasted so poorly after such a promising nose!
Last night, 6 days later after the initial tasting, Karl and I decided to give the wine another test before I designated it to the cooking-wine shelf.
Surprisingly, the nose had not changed much, but the taste (in my opinion, anyway) improved by leaps and bounds! No longer bland, the flavors (though still strangely distinct from the nose) really opened up and developed with time.
The color of this wine is very pale gold, almost greenish, but very clear in the center of the glass. The description on the bottle calls it bright yellow, which is not true at all.
The nose is sort of mysterious. It smells really sweet. Karl compared the nose to a botrytis dessert wine that he had during the Thanksgiving break: sweet, with a veiled musty-ness. I didn't really smell any must. I got some leechi fruit scents, some honeydew melon and maybe some not-very-tart apples (like Pink Lady or Ambrosia apples). I didn't get a lot of alcohol on the nose, which was nice.
Like I said, this wine's taste is so different from its nose that it's a little off-putting. Thought it smells really sweet, it's quite dry: there is literally not residual sugar at all coming through. I actually was fooled by the nose and thought the wine was "off-dry," but Karl corrected me.
On the attack, for a few seconds, there is a burst of really tart, sour, white grapefruit. The finish is a little bitter, like lemon pith (not the zest, but the white parts). It sort of reminds me of some very hoppy but not too dry India Pale Ales that I've had, but without the acidic zing that effervesces in your mouth due to the carbonation of the beer. I suppose that might be a grassyness akin to hops that I tasted. Right at the end, I think there may be a tiny hint of jasmine, which the bottle's description also touts as a feature of the wine. It tastes a bit like jasmine tea that has been brewed too long and has started to get that tannic bitterness.
Karl didn't really like it to drink alone. I enjoyed it, but I probably wouldn't want to drink more than a half-glass of it since it's so intense. I agree that it probably needs some food to really bring out its potential, but I couldn't think of any food pairing off the top of my head that would be good, so I probably won't buy it again except maybe to cook with since it's pretty cheap.
A fun wine to taste since it's not your typical fruity wine. Experimenting is the key to learning what you like, so don't be afraid to try new things, even if you think you'll hate it! Karl and I were lamenting that we need to expand our palates so that we are better able to pinpoint what we're smelling and tasting in wines (and beers, too!), and the only way to do that is to try new things (and to think about what you're tasting and smelling while you're doing it). I'm definitely planning to do more of that in the future.
Wednesday, November 28, 2007
Karl recently got me watching one of National Geographic's video podcasts called Wild Chronicles. The podcast consists of short (5-7 minutes), informative videos about a certain species or phenomenon in the animal kingdom. Really cool stuff! And so I was welcomed into the world of the podcast.
I quickly started looking around on my own through my iTunes account, simply by entering a simple keyword searches in the podcast section, looking for subjects in which I am particularly interested (e.g., wine, beer, environment). By pure luck (and by Gary's immense popularity), I stumbled almost immediately upon Gary Vaynerchuk's Wine Library TV (aka the Thunder Show). See the previous post for a reminder of how much I truly adore GV and his video podcasts!
I also found a wine podcast that I can listen to on my non-video iPod (chalk one more thing down for the Christmas list...) while I'm commuting to and from school: Winecast. This one is a bit heavier on the reverent tone in its discussion of wine. I prefer Gary, but this podcast offers some really valuable background about wine regions and varietals that I find wonderful. Each session (10-30 minutes) discusses one type of grape/region, and the host, Tim Elliot, offers comparisons, tasting notes, and personal ratings of about three different wines of that grape varietal.
My second video podcast subscription was to Food Science, an On Network podcast with Dr. Kiki, a bubbly scientist who describes the chemical reactions, and general science behind one of the more commonplace activities in our day: cooking! One of my favorite episodes is one in which she makes ice cream using liquid nitrogen. The podcasts usually last 3-10 minutes and are packed full of interesting tips and tricks (although many of the tricks involve ingredients or equipment you won't find outside of a chem lab).
Another radio podcast I've begun subscribing to is the Behind the Bar Show, a show about cocktails: recipes, history, myths, bartending tips/tricks, and origins. There's not too much more to say about it, other than the host, Mr. Martini himself, is really quite knowledgeable and seems like the kind of guy that you'd want to have as a friend. This is a really approachable podcast that deals with subject matter that could quickly get overwhelming, and I really like it!
I'm sure you're beginning to see a pattern in my interests!
So far, I have yet to find a good beer podcast, so any suggestions would be welcome! Perhaps at a later date I'll review a few podcasts I've tried and rejected.
Tuesday, November 27, 2007
Umbria Sangiovese 2006
La Carraia (Italian)
I had it open for about 40 minutes before we couldn't wait any more. In retrospect, we probably should have waited longer, but hindsight is 20/20!
The color was very pretty, a dark red fading to a peachy-pink around the edges. Very lovely.
Karl thought he smelled some cinnamon on the nose, while I was having trouble smelling anything besides alcohol and oak. Not a very good start. I smelled it for about 5 minutes (of course getting wine all over the tip of my nose in the process...I need to get a bigger glass!). I managed to sniff some dark berries and a little bit of pepper.
After being quite disappointed with the nose, Karl and I had a taste. It was not much better, I have to be honest. Karl said he tasted tannins, oak, and alcohol and not much else. He said the finish felt like licking bark because it was so tannic. I agreed for the most part. There were tons of tannins almost immediately coating all parts of the mouth. It was very woody and quite bark-like on the finish, as Karl said. After a few more swishes around, I noticed some bright, sour cherry or maybe just tart cranberry notes right at the very beginning. There's quite a bit of oak, but not too much, I don't think.
If Gary is right, which he probably is (in his vast amount of experience compared to my tiny experience), this wine just needs a few years to mellow out to reach its potential. 2006 is pretty young for a red wine, I think, especially one that seems like it's supposed to pack a punch. It's hard for me to taste through all those tannins right now, but it would be fun to buy another bottle of this and save it for a year or two and see what happens, and at $10 (I think it's on sale right now), it's a pretty good deal and not unreasonable for saving.
Update: We left the bottle open during the remainder of the night and kept having sips of it to see how it was opening up, and it really helped! The nose improved (more red fruits noticeable), and the tannins slowly receded (but not completely), and I really thought the wine started to taste like it had a lot more potential. I had a little bit of it with a bite of our pizza (topped with mozzarella, tomatoes, onions, green bell pepper, mushroom, and Frank's Red Hot), and I thought it was an okay pairing. Interestingly, I thought the wine took on an interesting eggplant flavor when paired with the pizza. Kind of weird, but not altogether unpleasant.
We still have about 3/5 of a bottle left, so I'll be interested to see how it is tonight. I may buy another bottle to save.
All in all, not a bad experience. I look forward to reviewing the "standby" bottle for you!
Monday, November 26, 2007
Basically, he's my new hero and has effectively replaced the hole in my heart where Grey's Anatomy used to be nestled, until the second season got too much like Days of Our Lives and General Hospital. Bonus: I don't need to be in front of a TV to get my fix of Gary!
Gary is the best. He's a wine afficionado of the least pretentious sort. He's all about enjoying the wine, trying new things, and above all, paying attention to what YOU like instead of worrying about what others think. His podcasts are usually 10-20 minutes long and consist of him, usually surrounded by action figures, sniffy-sniffing and tasting 1-6 wines and exploring the aromas and flavors that delight and disappoint him. It's really fun and quite stimulating. I for one tend to feel a sudden urge to run to the nearest wine shoppe after I watch.
So, many thanks are to GV, for many reasons, outlined below.
1) For reawakening my desire to explore and enjoy wines.
2) Tasting wines that I can usually afford
3) Being knowledgable enough to talk about grape varietals, wine regions, color, bouquet, etc., etc., etc., but also without being as pretentious and snotty as Sir Gary Vaynerchuk,
4) For being a source of comfort during this stressful pre-law exam time of my life. His podcasts are perfectly timed to provide a happy study break in between outlining for Environmental Law and playing catch-up in Administrative Law, AND
5) Reminding me (by tempting me with the possibility of meeting him!) that I have a blog and that it's fun to write about food and wine and beer and cheese, even if no one reads it...although I should probably work on expanding my readership of zero.
If I have any readers, please visit GV's site (click on the title of this post) and check out a few of his podcasts. Seriously. You will not be sorry!