December Wine of the Month

So we received these babies yesterday:

THE RED is a 2008 Gamay from the Malivoire Wine Company Ltd.

VQA Appellation: Beamsville Bench

Review (by David Lawrason): This nicely catches the light and lively spirit of gamay wih a fresh, bright nose cran-raspberry fruit, vague vanilla and peppery spice very pretty. Half was aged in older, natural wood for eight months. Light-bodied, smooth and a touch sweet yet pleasantly piquant, with very fine tannin, moderate alcohol heat and pure cran finish. Very good length. Chill lightly and enjoy with casual fare.

Review (by Tony Aspler):

Colour: Ruby

Nose: Minerally, plum and cherry notes

Taste: Fresh, fruit, plum and cherry flavours with a hint of sweetnss and lightly seasoned with oak.

Drinkability: Now.

THE WHITE  is a 2008 Wismer-Foxcroft Riesling from the Tawse Winery.

VQA Appellation: Twenty Mile Bench

Review (by David Lawrason): Tawse continues to branch out in terms of discovering new sites and building quality in Ontario. It placed a very close second for Winery of the Year honours at the 2009 Canadian Wine awards. This is a juicy off-dry riesling ith a classic nose of pear, petrol and lemon. It has good weight for the vintage with lively, tense and refreshing acidity and firm lemony finish. Very classy if just a bit too tart for some tastes. Excellent length. Should hold well for 5 years or more.

Review (by Tony Aspler):

Colour: Straw with a lime tint

Nose: Minerally, grapefruit zest, white honey

Taste: Lime with energetic acidity, fresh ad lively with a crab apple note. Delicious.

Drinkability: Hold (short term) – 5-7 years

[Via http://valcitygal.wordpress.com]

Vitamin B12, Iron & ulcers...!

Ok, bit of a random title, but i’ve been doing some very quick research into nutrition, prompted by the appearance of a couple of mouth ulcers.

Not the nicest of subjects but apparently (according to the NHS website), 20% of people in this country suffer from recurring mouth ulcers. Although annoying for a week or so, they are hardly that serious, but are a good indication of the general health of a person.

http://www.nhs.uk/conditions/mouth-ulcer/Pages/Introduction.aspx

Anyway, the ’causes’ link lists anxiety, stress, and several vitamin deficiencies. I’ve suffered from this ulcer problem for many years and am getting a bit annoyed by getting them. Right now, the stress thing is certainly a likely cause, but the Vitamin B12 and Iron deficiency needs looking at, as an underlying issue.

B12 is found mainly in meat, dairy products (such as cheese and milk), eggs and soya products + in foods which have been supplemented with vitamins, such as cereals. Since i’m now veggy, i’ve got to focus more on the eggs and milk/cheese. Aparently half a pint of milk or 80g of cheese is a good daily guide, with a single egg giving roughly half the daily required amount.

B12 is essential to fight infections and is essential in the formation of red blood cells. So, recently i’ve been getting more colds than normal and feeling sluggish – maybe its the lack of good sleep and stress but worth considering.

So, that should be ok. The Iron is associated with energy and red blood cells (if deficient, the blood cannot carry as much oxygen) and Claire has been anaemic on and off for ages. This is the most common deficiency in the UK and world, according to the Vegan Society website.

Sources of Iron include red meat, chick peas, bran flakes, beans, spinach, museli, dried fruit, eggs etc. Anyway, i’m going to focus on this as well.

Also found out that Vitamin C is needed to absorb Iron, so citrus fruits etc a good idea. Also Tannins, found in TEA (on crap!!) and wine actually inhibit the absorbtion of  iron, as the tannins combine with iron to form an innsoluble compound. A 2 hour gap around taking in Iron in foods should be enough.

Anyway, lots of useful info!

out

[Via http://matthaslam.wordpress.com]

Celebrate with Wine and Cheese

When I think of a New Year’s Eve party, I envision nibbles, bubbles, and all of the trapping of a glittery cocktail party. A celebration to beat all celebrations as we put the old behind us and take a fresh look at life, love, and other important things. In my world, two must haves at any glittery cocktail party, any time of year, are cheese and wine. Of course, because the worlds of wine and cheese are so vast, and quality runs the gamut from just okay to really spectacular, making the just right selections can be a bit of a challenge. While I’m relatively comfortable making wine and cheese choices, I decided it was time to get some well-qualified advice on how to make the best selections. Enter the trusty experts from my local Central Market. They were invaluable resources at Thanksgiving, helping me understand the ins-and-outs of buying a turkey and pairing wine with my feast, and they were once again gracious enough to share their extensive knowledge with me. What follows is their best advice on how to create a cheese plate for any occasion and how to buy wine for a crowd. And while I have New Year’s Eve on my mind just now, this information will come in handy all year long.

Building the Perfect Cheese Plate

I spent a morning with Kelly Sheehan, one of Central Market’s foremost cheese experts, to demystify creating a cheese plate. There are three general areas to consider as you construct your cheese offering:

• The cheeses
• The accompaniments
• The service

Beyond putting your plate together, it’s also important to think about:

• Storing the cheese
• Getting expert advice from your local cheese expert

Selecting the Cheeses

As you ponder what cheese to put on your plate, Kelly suggests following these guidelines:

• Try to keep your cheese plate to three cheeses. While you may be tempted to go with five or seven selections, too much cheese can overwhelm your guests and they may not truly enjoy the plate.
• Plan for one or two ounces of cheese total per person. This provides a nice taste for each guest without filling them up on cheese. However, if the cheese plate is part of a much larger menu, you may only need to plan for half an ounce. Even a cheese that is $30/lb becomes a bit more budget-friendly when you only need to buy a few ounces of it.
• Mix milks and textures. Goat and sheep’s milk cheeses provide a nice counterpoint to the more traditional cow’s milk cheeses, and there are several “entry level” cheeses made of these milks if you need to help your guests get comfortable with something other than cow’s milk. Guest with more adventurous pallets will appreciate the different milks. A range of textures makes the tasting experience more interesting as well.

These three guidelines are just a starting point. You may want to give your cheese plate a focus or a theme. Your plate might be inspired by:

• A region. You may want to offer guests and all French, American, or Italian cheese plate. Within any of these countries you might even choose to represent a specific area or state to really immerse your guests in a little bit of the world.
• Personal experiences. I once put together a cheese plate that reflected the places I’d travelled that year (Seattle, San Francisco, Boston) so I could share my food experiences with my friends. I’m generally able to get most cheeses that I’m looking for from Central Market, but just in case, I pick up online ordering information when I come across a cheese I like while traveling.
• A holiday or special event. It might be fun on St. Patrick ’s Day to put together an all-Irish cheese plate or an all American cheese plate for the Fourth of July. For a bridal shower, you could include one cheese each from the area in which the bride and groom were born and the third from where they will live together.

Kelley also suggests not serving baked brie and a cheese plate on the same menu unless it’s a menu of significant size. Choose one or the other.

Choosing Cheese Companions

Despite what the children’s song says, the cheese rarely stands alone. You’ll want to put out a few additional goodies to go with your cheese plate, and Kelly suggests these as the perfect partners:

• Nuts
• Pears and apples
• Figs, fig bread, and fig spread (particularly with blue cheese)
• Date bars and other dense fruit bars, often sold alongside cheeses
• Dried fruits

Kelley also recommends serving bread instead of crackers with the plate because it’s sturdier and adds yet another texture to the tasting experience. A simple sliced baguette is a great place to start.

Serving the Cheese

Just about any plate or board will work as a cheese serve; you don’t need to go out and buy something special just to serve cheese. I often use a cutting board, and I’ve been keeping my eye out for a broken piece of slate but only if I can get it for free or almost free. When you set out the cheese on whatever surface you choose, be sure to:

• Cut a few pieces of cheese to get your guests started.
• Include a different knife for each cheese. The knives don’t need to be fancy either.
• Set the cheese out at least an hour before guests arrive so it’s at room temperature. Cold cheese won’t offer its full flavor.

Storing Cheese

If you’re going to put together a plate of quality cheese, it’s important to take good care of your cheese before you serve it to your guests. Kelly’s tips for storing cheese properly include:

• Buy the cheese as close to the day of your party as you can. Your grocery store is much better prepared to store cheese than you are, so leave it with them for as long as possible.
• When you get the cheese home, take it out of the plastic and store it in wax paper or cheese paper. Plastic prevents the cheese from breathing whereas wax paper and cheese paper are more porous.
• Store the cheese in your vegetable bin, or in your meat and cheese bin if you fridge happens to have one. Cheese does best in the coldest and most humid area of your refrigerator.

Working with Your Cheese Monger

If you have access to a cheese expert at your local market or a cheese shop, don’t be afraid to ask them for help. Cheese is their business and they try hundreds of cheeses a year. When you get ready to talk to your cheese monger about the cheeses for your plate, think about these things:

• Who are you entertaining? Are they adventurous eaters or more conservative? Do they have any special dietary restrictions?
• What else are you serving? Is the plate an appetizer before a big meal, part of a buffet, or the star of the show?
• What cheeses do you like? Which don’t you like? Don’t worry, they won’t judge you if you don’t like blue cheese.

In the end, the cheese monger wants to help you find your “cheese comfort zone” so you’re happy with the cheese you buy. If you want to push your limits, let them know and they will help you. If you’d rather not, they can work with that too. Remember that they are there to be your guide and it’s in their best interest for you to be a satisfied customer.

My Holiday Cheese Plates

I put together a couple of cheese plates this season using these six different cheeses. I was able to put what I learned from Kelly to work and get assistance from the cheese mongers at Central Market, so I was very happy with these cheese offerings. More than one guest asked me about my cheese selections, which is further evidence of success.

• Erin Gold Irish-Style Cheese – cow’s milk. This cheese is light, buttery, and very accessible to many different pallets.
• Pyrenees Plain Cheese – cow’s milk. This is one of my favorite French cheeses. It’s also accessible to most but a little more interesting than the Erin Gold. A peppercorn version is also available for a bit of spice on your cheese plate.
• Cypress Grove Lamb Chopper – sheep’s milk. This is an award winning cheese that is a a great way to introduce people who generally only eat cow’s milk cheese to a new kind of cheese
• Carr Valley Show White Goat Cheddar – goat’s milk. This is my favorite cheese of all time. It won best in show at the national cheese show two years ago and people who don’t like goat cheese like this cheese. It is wonderfully complex cheddar that is produced in small batches, so it can be difficult to find.
• Caciotta Capra Pepe E Olio – sheep’s milk. A parmesan-like cheese with a black pepper rind from Italy. It is rubbed in olive oil and is a great alternative to parmesan on a cheese plate or in other applications.
• Point Reyes Blue Cheese – cow’s milk. This gem from California is aged in caves on the coast which gives it a very distinct flavor. I regularly stir it in polenta but it’s fantastic on its own. A must-try if you are a blue cheese lover.

Learn more about cheese plates from Foodista

Wine for a Crowd

Buying a nice wine for an intimate dinner party is the easy wine purchase. Buying in bulk for a big soiree is a whole different ball of wax. Selecting wine for a crowd can be complicated by a number of things:

• The large volume of wine you have to buy, which will most likely limit your per-bottle budget
• The variety of pallets and preferences, which creates a bigger group of people to please.
• The diversity of flavors in a buffet or collection of appetizers, which makes specific food and wine pairings difficult

As I approached the holiday season and started planning for my different events, I wanted some solid advice on how to make the most of my budget and provide my guests with wines they would truly enjoyed. I once again consulted Paul Schunder, the Central Market expert who helped me with my Thanksgiving wine selections. He boiled his best advice for buying for a party down to these key things to remember:

• At most provide two white varietals and 3 red varietals. The party pallet can’t really process more than five different wines, so even if someone tries every wine offered, you won’t overwhelm their pallete.
  • For the whites, choose a lighter, non-oaked wine like a Sauvignon Blank, as well as a heartier and oaky Chardonnay.
  • For the reds, try to cover the spectrum of medium to heavy bodied wines with a range of tannins. Your guests’ preferences and pallets will really dictate your selections, but what’s important is to provide some variety.
• Also consider offering a champagne or sparkling wine for those who prefer bubbles. Champagne works well with many foods and is a palette cleanser, making it a good choice for a buffet with many different flavors.
• An option for your buffet it to set wines that pair well with different collections of menu items next to those items on your buffet table. You can either directly encourage your guests to try the food and wine pairings together or just let the natural proximity be their guide.
• To keep your costs under control, buy from a wine merchant who offers discounts on mixed cases. Most wine shops offer a standard 10% discount on cases, with some offering up to 20%.

As with any wine purchase, your wine merchant’s expert is there to help you find a wine that you like and that fits your budget. These few bits of information will help the expert help you more effectively:

• The number of people you plan to serve.
• A description of three to four menu items that represent your overall menu.
• How many of what types of wine you’d like to buy.
• Your per-bottle budget.
• Your favorite wines, even ones that are outside of your per-bottle range, because they will give your expert a general idea of what you like.

Keep Track

One of the things I’ve started doing is keeping track of wines and cheese that I like so I can refer to them again later when I’m ready to plan a party. I also make notes about what wines and cheeses I selected for a party along with my thoughts about them. These jotted notes help me better define what I do and don’t like, and the specifics are useful in my discussions with my local experts. A small moleskin notebook or even a running note on my iPhone is all it takes.

[Via http://feteandfeast.com]

2004 United Stars Mukuzani - "Est. 1945, Georgia"

 

It looks like some Mukuzani   f i n a l l y   wandered onto the SAQ’s loading docks. But being, perhaps, better at fixing their prices than fixing their website, my suggestion that they check their small error has – so far – gone unheeded.

Allow me to illustrate their mistake here, with bright red arrows:

VS.

O? You mean they confused those two countries that had the recent war? One of which is still occupied by the other? Yeah.

…

I know nothing about this Chinglishish-sounding distributor, or the winery in particular – but it’s produced in Kvarali, and they (mysteriously) use the wrong corks.

It’s pretty fair stuff as Mukuzani goes. I expect les Québerets-types will disagree as a matter of course. But then, those are the same «spécialistes du vin» who have such trouble with geography outside of les régions françaises (and, of course, toutes les régions de la Nouvelle-France). So.

[Via http://nodeli.com]

Seattle area and Woodinville Winery Tasting Room Guide From Social Media's Seattle Wine Gal

WOODINVILLE WINERIES TASTING ROOM HOURS PHONE ADDRESS Adams Bench By Appointment only 425.408.1969 14360 160th Pl. NE Anton Ville Winery Saturdays and Sundays 1:00 – 5:00pm 425.883.8386 19501 144th Ave NE, Suite D300 Baer Winery Saturdays 1:00-5:00pm and by Appointment 206.683.3393 9118 222nd St. SE Betz Family Winery By Appointment only 425.861.9823 13244 Woodinville Redmond Road NE Brian Carter Cellars Daily- 12:00 – 5:00pm 425.806.9463 14419 Wood- Red Rd NE Chateau Ste-Michelle Daily 10:00am – 4:30pm 425-415-3658 14111 NE 145th St Columbia Winery Daily 10:00am – 6:00pm 425.482.7490 14030 NE 145th ST Covington Cellars Fridays, Saturdays and Sundays – 1:00-5:00pm 425.482.7490 18580 142nd Ave NE Cuillin Hills Winery Saturdays – 12:00 – 4:00pm 425-415-8466 19501 144th Ave NE, Suite C-200 DeLille Cellars Daily 11am – 4:30pm 425-489-0544 P.O. Box 2233 Des Voigne Cellars Saturdays 1:00 – 5:00pm, Sundays 1:00 – 4:00pm 206-415-8466 19501 144th Ave NE Suite B-500 DiStefano Winery Fridays -3:00 -7:00pm, Saturdays and Sundays 12:00 – 5:00pm 425-487-1648 12280 Woodinville Dr. NE Domaine Ste. Michelle Same as Chateau Ste. Michelle 425-415-3658 14111 NE 145th St Edmonds Winery Saturday and Sunday – 1:00 – 5:00pm 425.774.8959 19501 144th ave NE D-700 Efeste Fridays, Saturdays, Sundays – 12:00 – 4:00pm 425.398.7200 19730 144th Ave NE Facelli Winery Saturdays and Sundays – 12:00 – 4:00pm 425-488-1020 16120 Wood – Red. Rd. NE, Ste 1 Guardian Cellars Saturdays and Sundays 12:00 – 4:30pm 206.661.6733 19501 144th Ave NE # F1100 Hestia Cellars Saturdays 11:00am – 4:00pm 425.333.4270 18572 142nd Avenue NE Hollywood Hill Vineyards Fridays 3:00 -7:00pm, Saturdays and Sundays -12:00 – 5:00pm 425.753.0093 Apple Farm Village, 14525 148th Ave NE, Suite 114 Januik Winery Daily -11:00am -5:00pm, Wednesdays -12:00 7:00pm 425-481-5502 14710 Woodinville-Redmond Rd. NE JM Cellars Fridays -2:00 -6:00pm, Saturdays and Sundays 12:00 – 5:00pm 206-321-0052 14404 137th Pl. NE Mark Ryan Winery Thurs. thru Sunday 12:00-5:00pm 206-910-7967 19501 144th Ave NE #F-900 Matthews Estate Mon. -Wed -2:00 -5:00pm, Thurs -Sun. -12:00 5:00pm 425-487-9810 16116 140th Place NE Matthews Estate Tasting Room Saturdays and Sundays 12:00 – 5:00pm Northwest Totem Cellars Saturdays – 12:00 – 4:00pm 425.877.7111 15810 NE 136th Place, Redmond Novelty Hill Winery Daily -11:00am -5:00pm, Wednesdays -12:00 7:00pm 425-481-5502 14710 Woodinville-Redmond Rd. NE Page Cellars Saturdays – 12:00 – 4:00pm, Sundays 1:00 – 5:00pm 253-232-9463 19495 144th Ave NE , Suite B 235 Patterson Cellars Friday, Saturday and Sunday 12:00 – 5:00pm 425.483.8600 19501 144th Avenue NE, Suite D-600 Pomum Cellars By appointment and select events 206.349.8159 18654 142nd Ave NE Red Sky Winery Saturdays – 12:00 – 5:00pm $5.00 Tasting Fee 425-481-9864 19495 144th Avenue NE B220 Ross Andrew Winery Thurs. thru Sunday 12:00-5:00pm 206-369-3615 18512 142nd Ave. NE Saintpaulia Vintners By appointment only 360-668-8585 14522 NE N Woodinville Way Silver Lake Winery Mon. -Sat. -11:00am -5:00pm, Sunday 12:00 5:00pm 425.485.2437 15029 – A Wood – Red Rd Sparkman Cellars Special Events and Appointment only 425-398-1405 19501 144th ave NE D-700 Stevens Winery Saturdays – 12:00 – 4:30pm 425-424-9463 18510 142nd Ave. NE Vine & Sun No Tasting Room Hours William Church Winery Saturdays -12:00 -4:00pm, Sundays 1:00 -4:00pm Feb. – Nov. 425.427.0764 19495 144th Ave NE suite A100 Woodhouse Family Cellars Daily 11:00am – 5:00pm 425-527-0608 15500 Wood-Red Rd. Ste C600 Woodinville Wine Cellars Saturdays – 12:00 – 5:00pm, Fridays by Appointment 425-481-8860 17721 132nd Ave NE XSV Wines Saturday – 12:00 – 5:00pm, Sunday – 12:00 – 4:00pm 425.210.1554 19501 144th Ave NE #C300

[Via http://barbaraevans.wordpress.com]

Sutter Home White Merlot 2007

Sutter Home White Merlot 2007
Originally uploaded by e_gilman

This uncomplicated blush wine from merlot grapes would be a great refresher on a summer afternoon, or served as an aperitif or digestif, perhaps with a few soft cheeses. The nose is soft and sweet with notes of cherry. The initial taste called something familiar to mind, and I had to take a few more sips to place it: remove the gentle alcoholic bite to it, and it’s almost a dead ringer for cranberry-grape juice. Most people would not call this a stellar recommendation. Then again, these people are unlikely to be found buying $5 bottles of Sutter Home which proudly bear the ambiguous region “California” on the label, anyway. So if you’re looking for something light and fruity and easy to drink to go along with an after dinner treat, or even to be an after dinner treat, and you don’t mind a lack of pretentious depth to your wine, this isn’t a bad buy.

[Via http://libationsihaveknown.wordpress.com]

Pesto Performance: An Inspired Culinary Solitude

I seem to be getting the hang of this ‘living alone’ thing. I am trying to avoid getting to comfortable living in my own filth with no one around to tell me what to do, as eventually the housemates will be back from the winter holidays. Nonetheless, without the immediate pressure to CLEAN EVERYTHING IN THE HOUSE, I have had some time to experiment with recipes and cooking. As I’ve been lamenting in previous entries, the ominous freezing rain outside the window is a deterrent from walking through the streets, enhancing the romanticist perspectives we Americans have of the Italian world.

OK, enough philosophy. Yesterday I was feeling inspired and perhaps a bit ashamed that I am here in Italy studying gastronomy with absolutely no cooking skills (well some, but… nothing to call home about). I said to myself, enough salad, enough sandwiches, “Michelle you’re going to make yourself a grownup meal.” I needed to act quickly as these bursts of culinary inspiration are few and far between.

It was a pasta night. I rushed to the grocery store, bought myself some fusili pasta, sundried tomatoes soaked in oil with capers, cannelini beans (white beans), goat cheese, fresh bread, and a bottle of Cabernet. What did I make?? Only the best pesto pasta in the history of man…of course.

Ingredienti

Whoever said cooking for yourself is a depressed, reclusive, liar. Of many of the nights I’ve had in this house, I have to say that last night might have been one of the most entertaining. If I was going to make this huge expansive dinner for myself, I was going all out. I put the music on in the kitchen (Italian of course), put water to boil on the stove, and with the flick of the flame my night of culinary excstasy began!

Rather then explaining how delicious my meal was, I figure it’s more important to share the wealth and give you my recipe for the world’s best pesto pasta.

Sassy Solidarity Pesto:

Ingredients:

• Fusilli Pasta (100g/person)
• Sundried Tomatoes (to taste, I used about 4 big ones)
• Salt: To taste
• 1/2-1 TBSP Coarse Salt (for pasta water)
• Pesto Sauce (I used Barilla)
• 1/2 can Cannellini Beans (Italian white beans)
• 1/2 cup olive oil
• 1 large clove red garlic
• 1 small finely diced onion

1) Put water up for boil. It’s always nice to do this first because by the time your finished chopping and preparing your veggies the pasta is ready to be put in the pot. Do not forget to add salt to your water or your pasta will taste really bland

2) Finely chop garlic and onion, put into pan with olive oil. Saute until onions become translucent (In Italian the onion/garlic/olive oil saute is called a Soffritto and makes up the base of any good hearty pasta sauce.

3) Take 4 large sundried tomatoes and chop coarsely. I used sundried tomatoes from a jar filled with oil as these are more tender, but normal dry sundried tomatoes should work just fine.

4) Once onion/garlic mixture is ready add beans and sundried tomatoes to the pan, add a bit more olive oil to prevent burning, as well as a pinch of table salt.

5) Is the water boiling? Good. Put your fusilli in the boiling water until it reaches Al Dente (about 9-10 minutes)

6) Drain pasta and place into a large bowl. Add veggie/bean mixture from the pan, and a goccio (drop) of olive oil. Mix well.

7) Add 2-3 large spoonfuls of pesto sauce, and as much goats cheese* as you like (I added a lot because I like my pesto pasta super creamy). Mix. *Some prefer not to fully mix in goats cheese as it might be tasty to leave it in large creamy chunks.

Serve. Mangia like you’ve never Mangia-ed before.

My Pesto Masterpiece

I don’t know if my wine choice (Cabernet) was what a Sommelier would recommend with a pesto dish, but I’ll speak from personal experience that I thought it complimented the meal quite nicely. The fresh bread wasn’t too bad either. In a full, partially drunken stupor, I fell asleep feeling fulfilled and utterly satisfied. I was under the impression that I didn’t have the capacity to cook, but the truth of the matter is I just have ‘Kitchen Fright’

Ah, another night in the Grassroots Gourmet household, and another recipe for the books. Sadly what awaits me now is the aftermath of cleaning my kitchen…but I’d say it was well worth the mess.

Buon Ingrassamento! (Happy Weight Gain!)

[Via http://grassrootsgourmet.net]

Dinner with QRW

I try to have fun with work, and one thing that’s really fun in this business is the chance to enjoy good food and wine.  Last Friday night my wife Elena and I had a delightful dinner with some of the staff of the Quarterly Review of Wines.  By the way, here’s what we shot for the current cover, their Winter ‘09 issue:

Editor Randy Sheahan and publisher Richard Elia are both walking encyclopedias on the world of wines.  As we enjoyed dinner at the Winchester Country Club they gave us copious anecdotes and history on the different wines we tasted.  We were joined by Randy’s wife Judy, as well as Harley MacKenzie, managing director; Lily Yamamoto, art director; Joe Cabrera, designer; and Lisa Amore, senior editor. Cheers!

[Via http://jimscherer.wordpress.com]

toothache, wine

So ignoring a terrible toothache doesn’t make it go away, just in case you were wondering. I hate hate hate going to the dentist. I hate it! My gums are all swollen and scary around this one place where I have a filling. I can’t chew and I have a killer headache.

I ignored it all weekend and popped advil when I couldn’t take it anymore hoping that it would get better on it’s own. It hasn’t.

Now I have a throbbing face and the chills. I’m pretty sure that’s not good.

I called my wonderful, gentle dentist who is very patient with weenies like me. I heard the dreaded words:

ROOT CANAL.

Waiting for the office to call me back.
Just had a glass of wine and 4 advil.

Merry freakin christmas.

[Via http://thecupcateers.wordpress.com]

Cookie & Wine Pairing Recipe #7: Cambria

These Chewy Chocolate Gingerbread Cookies from Martha Stewart Living pair perfectly with Cambria’s Syrah.

Suggested alterations to recipe: Omit the freshly grated ginger. Semi-sweet chocolate chips can be substituted instead of cuttting up the chocolate into chunks.

Prefer Pinot? Try this Oatmeal Toffee Cookie recipe instead.

[Via http://onthewinetrail.wordpress.com]

12 Days of Christmas-The Cocktail Party

Another short and sweet post.  What to DRINK when you go out to those Holiday Cocktail parties.

Every year, except this one, I’ve had a Holiday Party.  And yes, they involved a signature cocktail called “Santa’s Helper.”  Pretty delicious, but I can’t figure out a way to make it supportive, so I can’t share : )

First and foremost, when fat loss is your goal, you should keep alcohol out of your glass, and opt for water instead!  Not only does it slow your metabolism and add unneccessary calories, carbs, and sugar, but let’s face it, when under the influence, it’s easier to lose your will to avoid temptation, consequently piling on the calories when you indulge.

But since we can’t (and shouldn’t) try to remain 100% complaint with our nutrition ALL the time, for the rest of your life (that’s just not realistic), the Holiday’s seem to be the time when people cave to their weaknesses, gaining a little winter layering over the winter.  As I said, it’s unrealistic to expect to never be invited to another cocktail party again, or to never have another glass of wine.

So what’s a “good choice?” Well, water is your best choice.  But next up, if you’re going to drink, try an Ultra, a Light Beer, or a glass of wine.  Limit your intake to two drinks max, and drink water in between.  Try to drink no more than 1 to 2 times per week.  As far as liquor goes, leave that out of your glass altogether.  Try to limit yourself to these two options, and no hard liquor.

Enjoy your glass of wine; just do it in moderation, and don’t forget to take in enough water! Don’t forget you should be drinking 1/2 your body weight in ounces of water per day; drink more when you imbibe.

 Happy Holiday Cocktail Party!!!!

[Via http://leankitchen.com]

Wine & Spirits Quest: Sparkler for the holidays, or, you know, whenever

Seriously, I am the worst blogger ever. I recognize this and embracing it only makes me feel sad and empty. My apologies.

To make up for it, I will do a small rave for a sparkling wine for the holidays. Preceded, as seems to be the current trend, by a rant.

Sparkling wine is not only for the holidays! Sure, its super fun to have the drama of that big pop. However, sparkling wine also does a wonderful job balancing out almost any foods: fatty foods, lighter foods, salty foods, even the hell-to-pair spicy foods. So open up a bottle on a not so special occasion and enjoy!

Moving onto the sparkling wines. Many people love Prosecco, a very light, inexpensive sparkling wine from Moletto, Italy. For one step up in flavor, Cava from Spain is also a nice, spicier sparkling. Today, however, I will feature the Chandon Blanc de Noirs, a sparkling wine from California.

Blanc de Noirs is a very ingenious French term meaning white of black, which basically means the grapes were black grapes with the skins removed making white wine or, in this case, salmon colored wine. The grapes are Pinot Noir (see?) and Pinot Meunier, generally more subtle earthy grapes. Which was somewhat evident in the nose of strawberries, citrus and earth. The mouth has a very similar taste of strawberries, some cassis, citrus and a mineral background. The only disappointment was that the bubbles stopped bubbling much when the bottle was open for more then 30 minutes which, frankly, shouldn’t really happen. Having been told it was made in the traditional Champaign style, this was more confusing. Also, when my parents went their at their opening a while ago, they were rude. However, besides minute family dramas and short lived bubbles, its a great deal in Pennsylvania and a great, fun sparkling wine to bring to your holiday or otherwise parties.

Chandon Blanc de Noirs

Pillar Box White, 2007

Price: $18.99

Alcohol: 12.5%

Rating: B/B+

[Via http://thirstygirlswhiskeyrebellion.wordpress.com]

A Different Kind of Sparkler

*Disclaimer: I received this wine as a sample from Wyndham’s PR folks.

Normally you expect sparkling wine to be white or Rosé. But coming out of Australia is Sparkling Shiraz. I’ve had a couple over the years of writing this blog. They are interesting, but not truly my thing. I like them more for the interesting factor of a sparkling red wine. It’s always fun to pour one for folks who have never seen them before. In any case, a bottle of the Wyndham Estate Bin 555 Sparkling Shiraz arrived at my door the other day from South Eastern Australia. It had a traditional Champagne closure, clocked in at 13.5% alcohol by volume, and I see it retailing for about $16 online.

On the nose I found black currants, black plums, and pine. The nose also seemed to have a waxy quality to it…like the smell of birthday candles.  In the mouth, more plums and currants, plus blackberry, and other tart berries…I want to say huckleberries.  The wine was more fizzy than bubbly, more like a soda than a sparkling wine.

[Via http://wannabewino.com]

Retro Review: Sideways

There seems to be a lot of similarities to “Lost in Translation” in “Sideways”. Or maybe it’s just the wine.

American Splendor’s Paul Giamatti stars as Miles Raymond, a struggling writer who takes Jack (Thomas Haden Church) his soon-to-be-married best friend on a tour of the California wine country a week before his wedding.

The duo drink elegant wines, eat delicious food and visit with the locals including Maya (Virginia Madsen), a woman Miles really connects with.

A seemingly perfect week for Miles falls apart when Jack falls in love with Stephanie, a local winery clerk (Sandra Oh) and wants to call off his wedding. Now Miles has to stop his friend from making a huge mistake as he watches the world around him come crashing down.

There are a lot of similarities between Giamatti’s Miles and Bill Murray in “Lost in Translation” except Giamatti seems to be more approachable when playing this kind of character. The reason being is that the film first shows us how much Miles likes where he is and that he is in his own element. Miles is a wine geek and California wine country is a wine geek’s Mecca. Then Miles seems to self destruct when he finds out all Jack wants to do is have lots of sex and party before his impending nuptials.

Giamatti’s portrayal of Miles is brilliant and it once more shows why the actor is so underrated in films today. I liked how the script allowed for a slow destruction of Miles as we learned more about him and the wines he loves.

The best scene involving Giamatti’s Miles is when the character ends up at a busy posh winery flooded with tourists and his self-destruction becomes complete as he gargles the wine-tasting spittoon in rebellion that the winery won’t pour him a full glass of wine. It is a riotous scene and it is the perfect example of Giamatti’s brilliance in the character.

There were a lot of moments in the film that made me ponder if the filmmakers were making a wine brochure or a deconstruction of Miles.

There are some scenes where the film soft scans a lot of wine labels as the characters drink, cheer and gasp in awe. If you aren’t a wine geek these scenes seem tedious and have little impact. I still don’t know what is so great about a pinot but I would like to find out. Does that help?

I was also quite impressed with the performance of television veteran, Thomas Haden Church, best known as Lowell on Wings, as the obnoxious groom. Church brings a lot of the comedic timing and acting zeal he honed in both “Wings” and the much beloved but short-lived sitcom “Ned & Stacey”. His performance is utterly obnoxious, but it is a perfect compliment to the very moody Miles.

“Sideways” is a film that is sure to electrify all the wine geeks out there but it may be lost on the casual viewer. It is headlined by two great performances but the film’s pace and length seem to suck out a lot of the film’s life.

3.5 out of 5

So Says the Soothsayer.

[Via http://moviesoothsayer.wordpress.com]

Franc, meet Herb

The grape Cabernet Franc is the next red wine trend waiting to happen.  The frustrating part is that we are just beginning to understand this grape.  Cab Franc has been nominated by many to be the iconic red grape for BC because of its ability to produce wines more complex and intriguing than its big brother Cabernet Sauvignon (Cab Sauv).  As optimistic as that is, Cab Franc only accounts for 8.46%* of all red grape varieties and a mere 4.31%* of all grapes planted in BC.  Compared to Merlot at 34.31%* and 17.49%* respectively, Cab Franc rank fifth below Merlot, Pinot Noir, Cab Sauv, and Syrah with plantings totaling a mere 391 acres*.                                    * the 2008 BC Wine Grape Crop Survey

On the world stage Cab Franc is quietly gaining in acreage and almost ready to jump on the sommelier bandwagon to be the next fad grape.  France is still king when it comes to growing Cab Franc with over 35,000 acres in Bordeaux alone that don’t include acreage in the Loire, Bergerac, or Madiran where there are significant plantings.  I am guessing Italy will start making some noise with Cab Franc as they unexpectedly have over 17,000 acres planted mostly in Fruili, yet there are plantings in Veneto, Tuscany and even as far south as Puglia.  California has about 3400 acres and Washington with almost 1200 acres.  The reaches of Cab Franc even extend into Catalonia Spain, Hungary, and Slovenia.

I’m a huge fan of the grape and believe our micro climates produce an amazing caliber style of wine.  The frustration comes from a lack of consistency in style and not having a long track record to examine from.  I currently count 17 wineries in BC producing it as a dominant varietal with the majority of the juice going into blends. There is a fear when producing Cab Franc that you will end up with too much green character. There is a fine balance between ripeness and too much herb flavour in the wine.  It has taken many years to understand the herbaceous notes in Cab Franc as a good thing versus being frowned upon in Cab Sauv, an argument that still exists whether its terrior or under-ripeness.

BC Wineries producing Cabernet Franc

Antelope Ridge - Golden Mile fruit that is built to age. Big Tannins, ageworthy acidity, and a nice earthy complexity.  These wines need 4-10 years to develop into what they were built for. $22

Blackwood Lane - Has release two vintages with grapes coming from North Oliver and Osoyoos. Good complexity that emphasizes darker fruits, chocolate, and pencil lead. $44

Burrowing Owl - Has been making Cab Franc since 1998 with one of the best track records for quality and has been the driving force behind establishing this grape as a contender.  There is a beautiful balance of red fruits and herbs that play against the oak program.  These wines are built for the decade and your patience will be well rewarded with earthy and leathery bottle age and the character of forest floor develops from the herb flavours. $33

Eau Vivre - This new winery in Cawston released their first Cab Franc.  The fruit came from the Osoyoos Lake East Bench region and shows red fruits with a unique peppercorn and herbaceousness.  Look forwared to seeing how they develop. $25

Fairview Cellars - Estate fruit with a good track record dating back to 1999.  Each year the varietal character becomes purer and purer as the fruit ranges from red and blue flavours to leather and coffee and parsley to mint.  The good oak program and pure fruit means these wines are getting more age-worthy each vintage.  Good luck cellaring them as they are also fun to drink young. $26

Gehringer Brothers - Doesn’t really count in this category but is one of the first in BC to produce a Cab Franc Ice wine and Late Harvest dessert wine.  Strawberry jam on toast sums up the flavour profile on these amazing wines.  Try the late harvest with a spicy charcuterie platter, you’ll love the experience.

Hester Creek – Has been making a muscular Cab Franc since 2002.  These age-worthy Reserve wines frame in the dark fruits with leather and coffee tones in a big oaky frame.  Even the oldest 2002 Reserve Cab Franc is still drinking young and requires another three or four years.  Estate grown fruit from the Golden Mile. $26

Herder – two vintages of Cab Franc with a nice red fruit profile.  Subtle complexities don’t show well young but give the wine time and you will be well rewarded.  Hints of coffee and vanilla play well with the sage and cassis flavours.  I look forward to each vintage. $26

Hillside - As with many wineries, different winemakers bring different winemaking styles and Cab Franc has been made at Hillside since 2002 and ranged in styles from muscular and age-worthy to herbaceous and easy to drink.  The grapes are from Naramata and I look forward to trying the 2007. $25

Peller Estate Private Reserve - The best valued Cab Franc on the market ringing in under $15 and tasting as good as many wines twice its price.  Dark fruits with a range of easy drinking complexities. I believe the grapes are coming from the South Okanagan. $14

Pentage – Been producing Cab Franc since 2004 in a very soft yet complex manner.  Noted for its long finish and subtle oak integration, Grapes coming from Skaha Lake District and the South Okanagan. I’m not sure these wines have to much age-ability, but they are sure great to drink young. $28

Poplar Grove - The 2004 Cab Franc is still one of my favourites.  Layers upon layers of complexity wrapped up tightly in silky tannins with a finish that lasted for minutes.  The 2005 was still too young that last time I tasted but I do look forward to trying it again in a couple years. This wine spends 30 months in production before release. I believe its Naramata fruit. $40

Quinta Ferreira – This winery is fun to watch.  Made 105 cases of Cab Franc for 2007 and it was gorgeous, fun, and I look forward to more.  The ripeness of the fruits almost give the impression of sweetness but the soft tones of cedar and vanilla welcome the soft tannins. $26

Sandhill - For some reason this wine flies under the radar, but when you find it, this wine will make a believer out of anyone.  The value, the complexity, the age-worthiness, its got it all.  The grapes are coming from the south part of the Black Sage Bench. $20

Seven Stones - First release was in 2007 and packed full of red fruits and oak with a solid core of herb.  Nice mouthfeel with solid acidity.  All fruit is estate grown in Cawston. $25

Sumac Ridge - Another consistent value that has flown under the radar for some time.  Good ripe fruit framed in by lots of oak.  Vintages date back to 1998 and these grapes are coming from Black Sage Bench. $20

Tinhorn Creek – Found some of the oldest vintages dating back to 1997.  The 2007 is showing a softer style than seen in the past as more fruit complexity is coming to surface and the oak  taking a softer back up roll.  Most people consume this wine too young thinking if it inexpensive it won’t last that long.  If anyone has any 2003 out there, you will be well rewarded right now. These grapes are coming from both the Golden Mile and Black Sage Benches. $18

Zero Balance - Came out of the gate with a Cab Franc last year that was decent juice for $20.  Good fruit, balanced herb and a slight candy style.  All fruit coming from Naramata. $20

Noteworthy  Wineries that previously made Cab Franc

Golden Mile - released a Cab Franc in 2004 that was beautiful.  Layers of complexity that held a core of herb flavours.  Silky mouth-feel and a lighter color. Used to retail around $18

Hainle – The winery is now Deep Creek, but they were making Cab Franc up until 2003. This wine is still for sale and will be for some time as the price tripled overnight from $27 to $70???

Hawthorne Mountain - Made a great valued Cab Franc for three years from 2002-2004.  Used to retail around $15.  Finished my last 2004 about a year ago and was sad to say goodbye.

What does the future look like for Cab Franc? Its positive from a learning perspective.  As growers we are gaining valuable knowledge as to how this grape fits into our soil and climate.  As winemakers we are learning how to approach this grape to create a finished product that offers up world class quality.

Will this grape be the Icon for BC reds?  I don’t think so, or more importantly I don’t think we should have an iconic red, but rather an iconic region.  That is another blog topic.

Geeky Stuff The Grape and Winemaking

Defined by Oz Clarke Encyclopedia of Grapes pg 44-45 Harcourt Books 2001

Cabernet Franc shares many of the same phenolic and aroma compounds as Cabernet Sauvignon but with some noticeable differences. Cabernet Franc tends to be more lightly pigmented and produces wines with the same level of intensity and richness. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, black currants, violets and graphite. It is often characterized by a green, vegetal strike that can range from leaves to green bell peppers. It has slightly lesstannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouth-feel.

By looking at local research and from other cool climate growing regions:

We know the following:

• Flowers and ripens earlier than Cab Sauv
• Winter hardy but still susceptible to winter kill
• Small berries with looser clusters than Cab Sauv
• Generally lower pigment and higher acid than Cab Sauv

We are learning:

• Extended cool temperature pre and post maceration times assists in drawing out further phenolics when the grapes are ripe.  (From 5-60 days)
• If the grapes are not ripe extended maceration will only enhance the levels of methoxypyrazine and a warmer ferment is needed to extract more fruit dominant flavours.
• May produce fuller body and higher pigmentation in sandy chalky soils
• The grape integrates more oak complexity with secondary barrels and a longer slower maturation.
• How different soil types affect overall flavours
• Leaf thinning may increase grape skin ripening from direct sun contact

Some dull but interesting reading:

• Project Cab Franc - A study devised to increase the appeal of Loire reds. by Jamie Goode
• A different and informative study of Project Cab Franc by the Wine Doctor
• Synthesis of Isotope-labelled Methoxypyrazine Compounds as Internal Standards and Quantitative Determination of Aroma Methoxypyrazines in Water and Wines
• Cold Climate studies relating to Cabernet Franc
• A Virgina Study on Viticultural aspects of Cab Franc

Thoughts??

If your a wine lover and have BC Cab Franc experiences you would like to share, please do.

If your a grower or winemaker and have learning experiences, good and bad, you would like to share, please do.

[Via http://winesofbc.wordpress.com]

Puscifer - Spring 2010

Maynard James Keenan is taking Puscifer to the midwest and east coast in Spring 2010… I’d highly recommend the VIP wine tasting tickets, if you can.  It was only an extra $20-25 or so, and you get some Caduceus/Merkin wine and meet Maynard.  This tour is also right on the heels of the release of the Arizona wine documentary Blood Into Wine (click link for trailers).

Mar. 02 – Atlanta, GA – CW Center Stage
Mar. 03 – Atlanta, GA – CW Center Stage
Mar. 05 – Washington DC – Lincoln Theater
Mar. 06 – Washington DC – Lincoln Theater
Mar. 08 – Philadelphia, PA – Theater of the Living Arts
Mar. 09 – Philadelphia, PA – Theater of the Living Arts
Mar. 11 – New York, NY – Grand Ballroom
Mar. 12 – New York, NY – [to be announced]
Mar. 13 – New York, NY – Apollo Theater
Mar. 15 – Boston, MA – Berklee Academy of Music
Mar. 16 – Boston, MA – Berklee Academy of Music
Mar. 19 – Toronto, ON – Queen Elizabeth Theater
Mar. 20 – Toronto, ON – Queen Elizabeth Theater
Mar. 21 – Lorain, OH (Cleveland) – Lorain Theater
Mar. 23 – Detroit, MI – Royal Oak Theater
Mar. 24 – Detroit, MI – Royal Oak Theater
Mar. 26 – Chicago, IL – Vic Theater
Mar. 27 – Chicago, IL – Vic Theater
Mar. 29 – Milwaukee, WI – Pabst Theater
Mar. 30 – St Louis, MO – Roberts Orpheum Theater
Mar. 31 – Kansas City, MO – Uptown Theater
Apr. 02 – Minneapolis, MN – Pantages Theater
Apr. 03 – Minneapolis, MN – Pantages Theater

Have fun, folks!  Puscifer in Portland last month was a blast or two.

~Dan – np: My Brightest Diamond – Shark Remixes, Vol 4: DM Stith

[Via http://jazzsick.wordpress.com]

CinderellaWine's Amazing Package Deals....

CinderellaWine’s Amazing Package Deals…

http://winelibrary.com/show_special.asp?section=thankyoupacks

Secret Thank You 3 Pack Schedule:

Pack A. Now Available!

Contains: 1 Bordeaux, 1 Reserve Cab, 1 Italian Syrah

Best Combined Online Price: $182.71 Our Price: $99.99 Plus free shipping!

Pack B. Now Available!

Contains: 1 Super Tuscan, 1 Bordeaux, 1 Ribera Del Duero

Best Combined Online Price: $163.95 Our Price: $99.99 Plus free shipping!

Pack C. Now Available!

Contains: 2 California Cabs, 1 Bordeaux

Best Combined Online Price: $151.96 Our Price: $94.99 Plus free shipping!

Pack D. Now Available!

Contains: 1 Oregon Pinot Noir, 1 Super Tuscan, 1 Bordeaux

Best Combined Online Price: $168.98 Our Price: $99.99 Plus free shipping!

Pack E. Friday December 18th at 9PM Eastern!

Contains: 1 Bordeaux, 1 Italian Syrah, 1 California Chard

Best Combined Online Price: $160.94 Our Price: $99.99 Plus free shipping!

[Via http://explodeinmymouth.wordpress.com]

Detox Day #2

I spent about 75% of my life helping myself to fast food, cheesy fries from diners (a Jersey thing), mucho amounts of cereal (for breakfast, lunch, snack and dinner), bread, soy milk, fro-yo, and a lot of “sugar-free” meals/snacks (splenda, sucrose, fructose…).  Even when I became “healthier,” and eliminated fast food, fried food and red meat from my diet,  I still “treated” myself to many of the foods I listed above.  Unaware of what proper nutrition meant, I thought that if I eliminated fats, and counted calories… I’d be set.

the story of my life...

I was not.  In fact, even though most of the sugar I ingested was “fake,” my diet consisted primarily of “sweet” foods, processed and sodium dense turkey slices, and yeasty and yeast forming products (i.e. bread, crackers, cereals…).

sugar hides in everything. including my America's favorite condiment, ketchup.

Because I lived this way for 75% of my life, I had skin troubles (that was just one of the issues I faced).  These days, a common prescription for treating troubled skin is “the pill.”  Which is how I ended up spending six years on and off of hormonal supplements (to no avail), in addition to taking products containing tetracycline and the like.  It was not until I began a mainly raw foods diet, and started food combining that I started to experience the bliss of all wholesome foods have to offer.

When you begin to eat cleaner, you will experience tremendous results.  However, you are also bound to experience negative results as the toxins (from years of a poor diet) make there way out of your body.

This fall, I jumped to a higher level of clean eating when I took the jump from fish-eating “vegetarian” (3-4x a week) to  very infrequent fish eating vegetarian (maybe 1x a month).  Along with my clean eating upgrade, my body has stepped up to the plate in order to further cleanse itself.  Thus, I began to experience cold -like symptoms (a symptom of detoxification).

Now, absorbed in the busy holiday season, and determined to fend off my negative feelings towards the cold, I have found myself working late hours and ingesting more sugar (although in natural forms), salt and wine than normal.  This, of course, will not help the detoxification process.

So…

this morning I made 40 oz of green juice with kale, cucumber, ginger, a lot of fennel, celery, romaine. I stayed true and refrained from adding my usual carrots. However, I sure wish I had had some lemons!

I vowed that this week would be a week free of ALL sugar and sweeteners, (fruit, wine, carrots, beets, chocolate, stevia, raw honey, etc.), dairy (sans a dab of organic butter for steaming veggies- I usually incorporate some raw goat’s cheese in my diet), grains and yeast, vinegars, and foods susceptible to mold (sans sunflower seeds).

I love sunflower seeds. This has been my go-to snack in the winter. Normally, I would add celtic sea salt.

I week without anything sweet is going to be a drag so… rather than keep it to myself, I thought it would be more fun to get the support of the blogging community.

Feel free to join me but I do not blame you if you do not…

Anyone have any delicious but simple recipes?

[Via http://diaryofanutritionist.com]

2007 Shooting Star Aligote paired with Egg, Spinach, and Bacon Sandwiches

Serves 4; 1 sandwich per serving – Don’t limit these handy pocket sandwiches to the morning.  They’re also great at lunchtime.

Ingredients

Vegetable oil spray
Egg substitute equivalent to 4 eggs
1/4 cup skim milk
1 tablespoon imitation bacon bits
1/8 teaspoon black pepper
2 6-inch white or whole-wheat pita bread rounds, split crosswise
8 fresh spinach leaves, rinsed and patted dry
4 1-ounce slices low-fat American or Swiss cheese

Directions

Spray a medium skillet with vegetable oil. Set aside.
In a small bowl, stir together egg substitute, milk, bacon bits and pepper.
Place skillet over medium heat and add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around the edges.
Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking 2 to 3 minutes, or until eggs are cooked throughout but still glossy and moist.
Line each pita pocket with spinach and 1 slice of cheese. Spoon warm egg mixture into pita pockets.

Cook’s Tip:
This book relies on vegetable oil spray to keep foods from sticking without much fat.  Keep these tips in mind when you use it.
1. Do not spray near an open flame or other heat source.  Vegetable oil sprays are flammable.
2. Spray only onto cold cooking surfaces, because vegetable oil sprays can burn or smoke if they are sprayed onto hot surfaces.
3. Don¡¦t over spray.  A one-second spray coats about as well as 1 tablespoon of vegetable oil.
4. Hold the pan you are spraying over the sink so you don¡¦t make the floor or counter slippery.
5. Always read and follow the manufacturer¡¦s directions before using

Calories: 185 kcal
Protein: 16 g
Carbohydrates: 18 g
Total Fat: 5 g
Saturated Fat: 3 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 1 g
Cholesterol: 15 mg
Sodium: 701 mg

2007 Shooting Star aligote from Washington State

This Aligoté is barrel fermented, older oak barrels have been used rather than the 30% new oak that is typically used for Chardonnay. The wine is crisp and clean, a wine with a nice balance of fruit and acidity. Flinty, mineral elements mix with a light floral hint on the nose, followed with the suggestion of tart/sweet apple on the palette, making it a wonderful, versatile food wine.

The Newhouse family has farmed the land south of Sunnyside Washington for generations. They were some of the first wine grape growers and were always experimenting with growing different varieties including two acres of Aligoté, planted in the 1970’s. These grapes were made into varietal wine by one Washington winery for many years, for a time even outselling its Chardonnay. When the boom for Chardonnay took hold in the late 1980’s, the sales of Aligoté declined and eventually the grapes were blended into the Chardonnay. Given his penchant for working with lesser-known varietals, when Jed had the opportunity to take over the contract for the fruit he jumped at the chance.

Aligoté is a variety, which is little known but widely planted. It is in fact the fourth most planted wine grape variety in the world, with huge plantings dominating Eastern Europe, Ukraine, and Moldavia. In France it is the other white grape in Burgundy, but has always played second fiddle to the noble Chardonnay grape. Generally, Aligoté is planted in either hilltop or cooler valley locations because it is more cold-tolerant. It has never been planted in any commercial quantity in California, but in Washington State, where cold winters are a fact of life, Aligoté has found a happy home.

[Via http://winendinecvs.wordpress.com]

A New York Minute.

I really didn’t feel like taking pictures wherever I went because my camera is frickin huge, and it was cold….
We just chilled out majority of the time, but I think I took the most pics with my blackberry (which I will upload randomly), but anywho, I had a great time with my favorite Dominican fam!

[Via http://iamkarmin.wordpress.com]

Seyval Blanc by The Friends of the Forgotten Grapes

Seyval Blanc

This week, the great folks at The Friends of the Forgotten Grapes featured Seyval Blanc, or as they refer to it, The Frozen White (Wine) Witch of the North.

The blog writes: “Coming from and thriving in as cold climates as Seyval Blanc does, you’d think that the wines produced from the grape would be thin, pale, and perhaps even a little green vis-a-vis some of the cooler weather German varietals. But you’d be wrong. Seyval Blancs tend to have a very bright pale yellow/golden color. Not nearly as rich and golden as a Viognier or a Chardonnay, but similar to Semillons and Sauvignon Blancs that are out there. As always, aging a Seyval in oak will only deepen and intensify the golden color, but more than likely, if you’ve picked up a Seyval, it’s going to be bright light yellow.”

More from the blog,

Seyval Blanc is truly a delicious wine, and one of the real undiscovered gems in this country not yet uncovered by the wine intelligentsia. Her heart may be as cold as ice, and her tongue might be acid sharp, but this United Grape of America Seyval Blanc is a wine you can warmly embrace, enjoy, and truly fall in love with, despite her
upbringing and where she might come from.

[Via http://winelovr.wordpress.com]

Useless Friday Info

In Tennesse it’s really cold, so I thought I would “heat” it up a bit with some “Useless Friday Info”.

This week we’re getting you chock full of information that you can throw around at all of your upcoming Christmas gatherings.  Just remember to thank the “preacher” for making you look good in front of friends and family.

With that being said…here is this week’s edition of “Useless Friday Info”.

“To clean rusty knives and blades, stick them into an onion and leave them for some time.”

“The first product to have a bar code scanned was Wrigley’s Gum.”

“Red wine will spoil if exposed to light, hence tinted bottles.”

“The term “soap-opera” was first recorded in 1939 as a derogatory term for daytime radio shows that were sponsored by soap manufacturers.”

“Wipe the blinds with a sheet of Bounce to prevent dust from resettling.”

“Porcupines float in water.”

“Take a quick look at this sentence: “The quick brown fox jumps over the lazy yellow dog.”  This sentence uses every letter in the alphabet.”

“Starfish don’t have brains.  They feel their way through life just using the senses of touch and taste and smell.”  (Do you know anyone like this?)

“The red wagon by Radio Flyer is such a classic that its actual shape has been trademarked.  Demand remained so high even during the Depression….1,500 wagons were produced each day.”

“In the 38 years of its existence the Ohio Art Etch-a-Sketch still uses aluminum powder as its magic ingredient.”

“The earthquake-proof design of the Imperial Hotel inspired architect Frank Lloyd Wright’s son John to create Lincoln Logs in 1916.”

[Via http://crossroadstalk.wordpress.com]

Wine is fine: La Playa Sauvignon Blanc 2009

I thought drinking a wine called “The Beach” might make me forget that it is currently 6 degrees outside and there is a foot and a half of snow on the ground.  I was wrong.  Mostly.  I won’t let my cabin fever sully my enjoyment of a damn fine wine, however.  This is one of our best sellers both in the bottle and by-the-glass at Barriques, and for good reason – its crisp fruitiness transports you to the beaches of Chile.  Not really.  Not even close, actually.  What I’m trying to say is this is good stuff.  And less than 10 bucks.

Wine: La Playa Sauvignon Blanc 2009

Vitals: Composition: 100% Sauvignon Blanc; Colchagua Valley, Chile; 13% abv; Age of Vines: 17 yrs; Total acidity: 6.83 g/l; Residual sugar: 4.2 g/l, (love the thorough stats on their website – there’s lots more that I have no idea how to interpret)

Company line: “A consistent favorite with the critics, this pale yellowgreen wine has a bright and floral nose, with aromas of blossoms, lime and honeydew. On the palate, it is fresh, well-structured and shows a lively acidity, with crisp lemon-lime zest, citrus candies and a note of fresh grass. -laplayawine.com“

My take: pale yellow(green, I guess) in the glass, a vibrant lemongrass, crisp green bell pepper and tropical citrus nose belies bright acidity, lime zest and aromatic flowers on the palate.  Fruitiness masks its dry mouthfeel which is amplified by a hearty alcoholic presence.  This wine was made for summer and barbeques, but is a refreshing treat any time of the year.  Even when you want to trick yourself into thinking it’s July when it’s really December.

[Via http://43north89west.wordpress.com]

Challenging an Invalid Will

Pursuant to EPTL § 3-2.1, a Will can only be probated if it conforms to the following requirements, among others:

• Will must be signed at the end and initialed on every page in front of the witnesses.
• The Will must be signed in the presence of at least 2 witnesses (Some states require 3)
• The witnesses must also sign an attestation clause.
• The “Testator” must “Publish” the Will by saying something like “This is my Will.”

A Probate judge in the Surrogate’s Court may invalidate a will based on several types of objections. If there is proof of undue influence, lack of testamentary capacity, duress, or undue influence, the Will will be invalid.

“Lack of testamentary capacity” means that the Will signer does not understand that what he’s signing is a Will, that he does not understand the nature and value of his property,  does not understand who the natural objects of his bounty are (meaning that normally one’s spouse and children are the natural recipients of his or her property after death), or that he does not understand the nature of the disposition he is making (i.e., to whom he is giving his property in his Will).

A decision came out on Monday which is a great example of someone who successfully used the “lack of testamentary capacity” objection to the probate of a Will. In that case, several siblings of a deceased man successfully blocked the probate of their brother’s Will because he lacked “testamentary capacity.”

As he lay dying in the hospital of liver disease, the man’s x-wife and her lawyer got the him to sign a Will that gave her all of his assets. He died of the disease just three days later. In Matter of Stachiew, 96211/2007/D, a Dutchess County Surrogate’s Court judge denied probate in this case,  holding that the proponent of the Will, the x-wife, had failed to prove that the decedent was sufficiently aware of the nature and extent of his property, what he was signing, and how he was changing his testamentary distribution plan through the Will. The judge found that the attorney had induced the decedent to sign the Will without regard for his ability to understand what was going on, and was not convinced by the attorney’s “self-serving” testimony to the contrary.

Cases like this illustrate how important it is that individuals hire a competent and ethical attorney who will take all reasonable measures to ensure that every requirement of New York’s Estates, Powers, and Trusts law is complied with.

Our office can assist you if you need help with:

• the drafting and execution of Wills or Trusts,
• Probating a Will or Administering an estate (where the decedent died without a will), whether or not a challenge is expected, or
• challenging the probate of a Will or Administration where there was some irregularity.

Please call our office at 800-344-6431 or e-mail us for assistance.

Picture courtesy of worlddub.blogspot.com

[Via http://schlissellaw.wordpress.com]

Newlywed life: Unexpected registry necessities

Registering for gifts was something of a confusing experience for me and Econo Man.  Initially we had only two small registries, at online standbys Crate and Barrel and Bed, Bath & Beyond, because we weren’t looking to stock up on a bunch of stuff while we were living in a storage-starved apartment — no KitchenAid standing mixer for us.  We also hoped that in the absence of a large registry, people would give us cash (which is sort of what my family does anyway).

Econo Man’s mom was not happy with this situation.  Her gut was telling her that our tiny registry was going to get cleaned out in a matter of minutes, leaving some very disconcerted guests and a pile of possibly-unwanted household items on our doorstep, because her family and friends Do Not Give Cash.*  She had to work on us a bit, but finally, she got my bridal butt down to a Denver registry standby, International Villa (which, sadly, just closed its doors after 30+ years in business), where I registered for a pretty set of everyday dishes and some nice serving pieces.   I wish I’d had LPC’s excellent advice back then as I stared at the mountains of fine china and sparkly crystal in the International Villa showroom, but I think she would approve of our choices!

Like A. and G., Econo Man and I are really enjoying using our grown-up kitchen equipment and pretty household items.  (And, despite the dire warnings I got about how awful off-registry gifts are, our off-registry gifts all rocked.  So there.)  But there are a few semi-random items that I’ve ended up appreciating way more than I thought possible.

*  Stemless wine glasses

I registered for the Riedel O Cabernet/Merlot glasses on a whim after enjoying my friend J’s stemless wine glasses (and with my MIL’s urge to “expand” our registry still vivid in my head), and now they are among our most-used registry items.  I love the delicate, paper-thin Riedel crystal.  I also love their 21.5-ounce size, which at least partly fulfills my longing for great big tall giant wine glasses.  But what Econo Man and I most love about these little guys is that they are dishwasher-friendly!  Our stemmed Riedel glasses, um, aren’t.  The only time we tried, one broke.

If $25 for 2 glasses is too steep for you, but you like the idea of stemless, dishwasher-friendly wine glasses, try these ones from Crate and Barrel.

* The Vinturi Wine Aerator

Image from Vinturi.org.uk

This was an off-registry item Sis** and Captain Awesome picked up for us.  I’d never heard of this thing before, but it’s all kinds of cool.  This nifty device aerates your wines as you pour — it’s sort of like rapidly decanting your glass of wine.  It’s perfect for getting a young Cabernet or Bordeaux ready to drink if you, like me, have trouble remembering to uncork the bottle 1-2 hours before dinner.

Also, it makes a neat gurgling sound as you pour.

*  Towels

I’ve never had nice new towels before.  Ever since I left home, I’ve always culled my apartment’s towels from my mom’s castoffs (she likes to update with new colors every few years).  But our fabulous, fluffy registry towels are more luxurious than any towels I’ve ever used, including hotel towels.  I did not think it was possible to like towels this much, but these are just so cuddly.

*  Tea set

Yes.  A tea set.  Eight cups, eight saucers, a creamer, a sugar bowl, and a teapot, all matching our everyday dishes (from Royal Doulton Carmina).  We LOVE it.  We used it for coffee when friends came over for brunch; we broke it out for actual tea with our families the day before Thanksgiving.  Sometimes we use it just for the hell of it because it’s so darn pretty and it feels so decadent to sip tea from a matching tea set.

And you’re not going to believe me, but I’m going to tell you this anyway: the tea set was totally Econo Man’s idea.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

*  And as it turned out, my MIL was right — everything on our registry was purchased, and a very disconcerted aunt called my MIL after the wedding to complain that “everything was gone” and she and her husband didn’t know what to get us!

**  “Sister Awesome” was too nun-like a name for my sister-in-law.  Now she’s just Sis, although nickname suggestions are still being solicited.

[Via http://petitechablis.wordpress.com]

Top 10 Reasons I miss Germany

1. A bottle of wine cost 2 euro
2. The Rewe (the super Target of Europe)
3. The Chinese restaurant in Amberg
4. MANGO
5. The caprese baguette at Alex
6. The eggs and potatoes at The Kantina
7. The Autobahn
8. Quattro Formaggi!
9. Glossner Bier
10. Gelato

I’m just missing my first home with my hubby today and thought I would look back on all the positive things (negative thing being the lack of a Starbucks drive thru!).  Miss you German friends!!!!!!!!!!!!!

[Via http://lemonandlavenderblog.com]

To be or not to be?

“He hoed the soil and pulled the weeds, and planted the very best vines.
 He built a lookout, built a winepress, a vineyard to be proud of.
He looked for a vintage yield of grapes,
but for all his pains he got junk grapes.”
Isaiah 5:2 (MSG)

        What a beautiful story of God’s hand in our life.  As I walked around the vineyards in Temecula I thought about how easy it is to become distracted—to take my eyes off God’s hand is in my life and to focus on what is right in front of me.  This verse reminds me of how . . . 

• He is there to “hoe the soil” . . . to make my heart fertile ground for His seeds to be planted in. 
• He is there to “pull the weeds” . . . to remove the harmful aspects of my life that threaten to chock out the abundant life He gives us. 
• He is there watching from a “lookout” He created in my life and He has “built a winepress”  . . . to make the good fruit from my life nourishing to those around me.  

He provides all we need to produce a “vintage yield of grapes”!

        The choice is ours—do we stay connected to Him and produce good grapes or do we stubbornly insist on our own way and produce “junk grapes”?

I encourage you to set aside some time and take a walk with God.

[Via http://godswalkathon.wordpress.com]

Maui

Hi guys! Hope you’ve had a lovely day. I have! It started with a 5 mile run around Diamond Head Park (picked up a runners guide at the concierge desk which had a 3 mile and 5 mile route mapped out on it!). It basically went all around where we walked the other day except up the volcano. With a 2 minute walk in the middle and a 5 minute cool down walk it took me 1 hour and as it was pretty hot already at 9am I was pretty pooped by the end of it. Came back to the room to shower, pack up, eat a bowl of Vogels, check out and catch our flight to Maui!

At the airport I ate 1/2 a Cliff Chocolate Fudge bar. No phot sorry! It was nice. Much better than the Peanut Butter one IMO.

Island paradise?

 

Happy hour at the pool bar . I had 2 maitais and some ice water then later on a local beer (forget the name). We were given these lovely snacks which if you are Aussie reminded me of Twisties but a chilli version. There were delicious and we were starving!

     

I ordered the only salad on the pool bar menu, a ceasar with dressing on the side plus grilled fish. I was pleasantly surprised when all the sides came on the side! So I skipped the croutons and dressing and just added the parmesan. It was so yum. I may have to get this again! 

 

Adam ordered a grilled cajun chicken sandwich which was also delicious. It came on the soften loveliest floury roll ever!  

Sunset

 

Cliff diving

Can you see the man diving off Blackrock?

We went for an beach swim for a while and then came back to our room to get ready for dinner. Did I mention we got upgraded to a beach view room! Very happy .

We went to Hula Grill. For a starter were ordered the mahi mahi ceviche which came out with these pita bread crispy cracker things. It was really nice and fresh tasting.

Adam ordered the seared Ahi which was so yum!

I ordered grilled Oma with Tatsoi salad and pineapple salsa which was also awesome!

And randomly some steamed brocolli because I am missing my greens .

What a lovely dinner! We had some Sonoma County Fume white wine as well, though I can’t remember the name of the brand. I wasn’t super stuffed from this meal and I think the days eats were relatively healthy! That is, except for my tiny serve of Haagen Daaz icecream. I chose cookie dough and Adam got brownie flavoured. Mine was good but Adam’s was better!

We are considering going out for breakfast tomorrow morning! Have a lovely night friends.

[Via http://whatisforbreakfast.wordpress.com]