Apart from all the health benefits, wine is also good for your psyche. Enjoying a glass of wine with friends or relaxing with a glass of wine after a long day at work is good for the soul.
Mari Stull writes that those of us who thoroughly enjoy our wine already know the restorative benefits of a glass of wine sipped after a long day at work, the enjoyment of friendships fostered over a luscious Cabernet Sauvignon, or the quiet contentment of a soft Pinot Noir shared by parents after the children are tucked in for the night. For us, these gratifying benefits to the soul are all we need to sip our vino. We should have known that what’s good for the soul is good for the body.
Recently, there have been a slew of scientific studies relating new health benefits to moderate consumption of wine. Wine is rich in antioxidants (especially red wine), raises your good cholesterol (HDL-Cholesterol), contains resveratrols , counters some of the ill effects of cigarette smoking, improve cognitive thinking, and may even slow down the aging process. read more
The grape vines that are native to North America are a different species (Vitis labrusca) than the grape vines of Europe, Vitis Vinifera. In the 1870’s the grape vines of Europe were attacked by a grape louse called phylloxera. It nearly wiped out all European vines. Many Bordeaux wine makers went south to Rioja Spain where phylloxera had not yet spread, to restart their vineyards. Consequently, even today, many Rioja wines are made with a Bordeaux influence. They are made from different grapes. Rioja is made primarily from the Tempranillo grape. Bordeaux is primarily made from Cabernet Sauvignon, Merlot, Cabernet Franc, heavier with Cabernet Sauvignon on the left bank of the Gironde River, heavier with Merlot on the right bank.
In reaction to the phylloxera epidemic, European wine makers, noting that the North American species, Vitis labrusca was resistant to the grape louse, began creating grafted vines from the two species for the superior flavor of the viniferous, and the heartiness of the labrusca. Thus, the wines made in Europe after the 1870’s must be quite different from the wines made in centuries prior to that.
In 1451, the first vines were planted in Chile. In 1455, Chile produced its first wine. In the mid 1800’s, Chilean winemakers started bringing over the European vines ,Vitis Vinifera before the phylloxera epidemic hit. To this day, Chile has not suffered from the grape louse. They are still making wines from the Vitis Vinifera species.
I don‘t think my grandmother ever had a Chilean wine. She had osteoporosis as does my mother. I have been lifting weights for over 20 years for a variety of reasons, one of them being to shore up my defenses against the ravages of osteoporosis. Last year I had my bone density checked. Much to my great frustration, I have the dreaded disease. It shouldn’t have surprised me. I have very thin bones like my mother and grandmother. In this round of nature vs. nurture, nature won out.
In his book, Windows on the World, Kevin Zraly makes the argument that as disastrous as the phylloxera epidemic was to most European wineries in the 19th century, the end result was a great improvement to the industry. The work the wine makers had to do to create a hybrid pushed them to improve winemaking in many other ways. According to Zraly, this epidemic brought winemaking to a maturity it may otherwise not have reached.
When I look at my hands I see my grandmother’s hands, the thin wrist, the narrow shape of the hand, and the long fingers. Underneath the skin are thinning bones that will soon start to develop holes, like my grandmother’s. Seeing her hands reminds me of the warmth of childhood, sitting beside Nanny, hearing her read to me. Because I carry her genes which are expressed in me, I can see her in myself, I can feel her in my bones. My Osteoporosis is like viniferous pylloxera. It’s devastating, yet, it’s a physical reminder of and connection to my mother and grandmother. Thinking of them, feeling them in my bones may make me a more mature person.
I would like to compare a present day left bank Bordeaux to a Rioja and to a Chilean Cabernet Sauvignon. Because the Chilean Cabs are made from the Vitis Vinifera rather than the hybrid from which contemporary Bordeaux is made, I’m thinking the Chilean wine may be more like the Bordeaux that Thomas Jefferson had the first time he went to France. “Wine brightens the life and thinking of anyone.” Bordeaux is the wine that made Thomas Jefferson fall in love with wine. I would love to taste what he tasted.
The grape, the wine gives us a common thread. We may not be able to sit down and have a glass of wine with Thomas Jefferson, but we can sit down and sip a wine like the wine he sipped perhaps in his most reflective moments. It takes us to places in the world where people have gone for centuries, for the wine. This is one of the most intriguing things about wine; it gives us a connection to a greater history. In this same way our genes, our qualities and our flaws give us a connection to our own personal family history.
Corks and Caftans isn’t just a fashion blog or a wine blog, but a humorous and personal glimpse into the lives of Carey and Rob, an undeniably cool, wine-loving couple living in Saratoga. Rob writes about his love of wine, while Carey indulges readers with her incredible style inspirations. With gorgeous photography, eclectic fashion shoots, wine reviews, and regular doses of wit, Corks and Caftans gets daily (or several times daily) views from me after I saw it included on Shopbop’s Favorite Blogger feature (read it here).
When I asked Carey to answer some questions, I have to admit I was a little intimidated; after all, I have only been stalking Carey and Rob’s blog for several months now all the while trying to come up with ways to trick her into being my friend. My fears were put to rest when Carey graciously agreed to share some of her fashion (would you wear it to a “bum bar”?) and blogging (write everyday) secrets with me. Of course, after I hit “send” I thought of about fifty better questions I could have asked, but nevertheless I was so thrilled to read her answers and share them with you all. Turns out, she is just as cool as Corks and Caftans suggests. Thanks, Carey!
[Some of my favorite looks. All images courtesy of Corks and Caftans.]
You have such a great writing style. Have you always wanted to be a writer?
Out of the womb! I wrote in every free minute I had as a kid: short stories, movie scripts, business models for tropical resorts, letters to Huey Lewis begging him to marry me… you name it. And I’ve never stopped, even when people weren’t willing to pay me to do what I knew I was good at—and copyedited to pay the bills. Cue barf sound effects. But once you find that well of authenticity inside yourself, your style follows suit. You can only hope someone else will think it’s “good.”
Do you write every day or only when something inspires you?
Every day. No matter what. I delete a lot of what I write, because you have to work to hit that stride. Blogging is a strange thing, though—like a journal—and you have to be thinking, “Wait, that’s great blog content!” I write how I talk, so if something happens in conversation with Rob that makes me laugh, boom—I’ve got a post. The pictures and fashion are just an excuse for me to tell a bigger story.
Name three things that inspire you.
Laurel Canyon. Paris. James Bond.
Has Corks and Caftans changed at all since it has garnered such a large readership?
Funny you should ask! I just went through archives the other day and was *dying* at some of the stuff we bothered to put in C+C in the early days. I attribute this to having next-to-no readership and… trepidation. We were finding our voices. Our niche. Whereas Rob has had a more steady course, I’ve gone all over the map because I was influenced by a zillion other girls trying to do just the same thing. I think it was finding the confidence to be myself in a very cluttered field: there are lots of bloggers, and you have to stand out—but effortlessly so. We are 100% authentic Rob and Carey now, and it’s dictated why we post and what we post about. One silly post about Eli may not be marketable on a larger scale, but it has its place in our story. When you have readers, you have to trust they are here for you, not to see you imitate someone else. Now, rather than post what we think will get more readers, we post to support our “brand” as a whole. Dammit, I used the “b” word!
You often mix luxe pieces with less expensive items; what other secrets do you have to looking so effortlessly cool?
Maybe it’s my shyness—I like to be approachable and not scare people off. (Ha.) But I do have a couple of rules; I’ll only bore you with one: the Bum Bar rule. I grew up spending my weekends in the Florida Keys, fishing with my family. No matter how much I come to love expensive wine or visit fabulous cities, my heart is in the deep-fried seafood joints of the Keys I used to call “bum bars.” Unless I’m going out for cocktails, I have to be wearing something I’d be happy wearing into one of those joints. This keeps my look grounded, keeps me from trying too hard, and most importantly: keeps me from showing too much skin. Have you ever had a salty sailor stare you down over a basket of grouper fingers? Not fun.
The photographs always catch you at your most chic—would I ever run into you in sweats?
Oh dude… are you asking if I slum? I am the Queen of slumming! (To answer your question, though, I’ve only had one pair of sweats and the one time they were worn was when a friend spilled wine on her jeans and needed something to wear home.) I have the best nasty go-tos—I’m from the beach!—but mine just happen to be a pair of army green, bleach-stained, paint-splattered cargo shorts. They’ve been in numerous countries and inclement weather, served as office wear, seen great days and horrible moments—and I’ll never throw them away. They are my signature. {ah! I totally wore them in a post! http://corksandcaftans.wordpress.com/2009/06/26/bygones-challenge-finale-day-6/}
This is a generalization, but most men seem to be oblivious to fashion. What does Rob think about your style?
Rob eats it up! He’s always taken an active interest in my passions (and I in his) and it’s so rewarding for both of us. He gives great feedback and has a really good eye. Plus, I love to dress up for no good reason for him—it’s my favorite wifely duty
What is your favorite bottle of wine?
Seghesio’s Sangiovese (all vintages). When I first tried it I told Rob, “This is the wine I’d keep in my saddle bags.” It makes me feel like a cowboy—it’s bold, meaningful, and has a sense of place that gives it this rugged soul.
Your readers all know about your affinity for the The Black Crowes, but who is your second favorite band?
The Drive-By Truckers, baby. The most incredible, soulful lyrics and a hard-edged Southern rock sound that is inimitable. No one else comes close to creating that lived-in, unapologetic sound. Plus I feel like a total badass when I listen to them.
Besides caftans of course, what other piece will always be in your closet?
Shorts. I’m addicted, and I’m not picky—tailored chinos, beat cargos, tiny cut offs, or silky culottes—I’m a Florida girl, always and forever. When it’s hot and sticky, you can’t beat a great pair of shorts. I love that they’ve made a huge comeback in the last few years, but as long as my legs don’t offend the general public, I’ll be in them. Plus, they’re perfect for a bum bar.
A lucky Facebook fan can win 2 tickets for a game drive and wine tasting at Bontebok Ridge during the Wellington Harvest Festival . If you want to win and are able to visit the Wellington Harvest Festival (20-22 March)– please write a comment on our Facebook Page or post a fan photo.
Tall Horse Wines will present wine tastings and game drives at the amazing Bontebok Ridge from 20-22 March. These activities forms part of the Wellington Harvest Festival (20-22 March) and visitors are invited to come and enjoy this beautiful part of the Winelands.
Good evening from the RC (Rancho Cordova)! Well, if you did not know, I have moved from the house in Antelope to an apartment in RC. A much smaller one bedroom, but it is cozy with a balcony that has some very beautiful sunsets for me to take pics of! And what good would a balcony full of sunsets be without a good glass of wine!
I went on my first bicycle ride of 2010 straight from the apartment…that was pretty cool! It was not going mountain biking, but it was getting out on the bike none the less! I am contemplating buying a road bike so I can have the best of both worlds. It is much easier to be able to just get on the road and ride without having to drive somewhere. Yes, I know I can ride the MB on the road, but it not really meant for long term riding in the same position, as a good road bike would be.
If you want to know what the wine is in the pic, then it is a 2005 Salice Salentino by epicuro! Really good stuff coming in at $4.99 at TJ’s.
Image by James McDonald, Courtesy of Martin Brudnizki Design Studio”. At The Pierre, New York City
Address: 795 Fifth Avenue, New York NY 10065
Telephone number: + 1 212 940 8195
Website: www.capriceny.com
Location: Upper East Side (Central Park at Fifth Avenue). Le Caprice’s entrance is on Fifth Avenue opposite Central Park (Fifth Avenue and 61st Street)
The Pierre: Part of the Taj Hotel Group, owned by Indian company TATA and has just undergone a $100 million renovation. The hotel re-opened to the public on 1 June 2009
Covers: 90 (ie 74 seated and 16 at the bar on bar stools)
Services: Breakfast, lunch and dinner / 7 days a week
Opening times: Breakfast: 7am to 10.30am
Lunch: 12 noon to 3pm
Dinner: 5.30pm to 11:30pm
Sunday brunch: 11.30am to 4pm
Opening date: 26 October 2009 (Reservations open 15 October 2009)
Designer: Martin Brudnizki / www.mbds.net (previous work includes Wentworth Grill, The Club at The Ivy, Rivington Dubai, J Sheekey Oyster Bar)
Senior Restaurant Director: Marco Fazzina (previously General Manager at Daphne’s London)
Executive Restaurant Chef: Michael Hartnell (previously Head Chef at Daphne’s London)
Maitre d’: Allan Basaran
Art work: David Bailey series of Jean Shrimpton photos / www.davidbaileyphotography.com
Menu: Similar to the London alma mater, but reflective of the NY market. It will include classics like Thai-baked sea bass, dressed Dorset crab with celeriac rémoulade, Scandinavian iced berries with hot white chocolate sauce…
Caprice London: Originally opened in London in 1947 by Mario Gallati a former Maitre d’ of The Ivy and was reopened in 1981 in its modern day guise
Le Caprice New York brings the classic London brasserie to the heart of Manhattan.
Le Caprice New York is open for breakfast, lunch and dinner, seven days a week with bar dining available from midday. Sunday brunch is a speciality.
At The Pierre, New York City
Image by James McDonald, Courtesy of Martin Brudnizki Design Studio”. At The Pierre, New York City
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.
Over the course of the past 62 years, Le Caprice has established itself as a social institution in London with its effortless style, coveted cuisine and well-heeled crowd. Generations of diners have enjoyed the unique atmosphere and unsurpassed service of the avant-garde eatery, making it a firm favorite among a discerning international clientele. Le Caprice is delighted to announce the opening of its first New York restaurant in October 2009, in a prime location at The Pierre, one of the City’s landmark hotels.
Of all the captivating cities in the world, New York was the natural choice for Le Caprice’s first foray outside London due to the City’s classic style, charisma and distinguishing taste. The opening is also in homage to the many New Yorkers who have become regular visitors of the London restaurant over the past 30 years.
Located at the iconic Pierre Hotel with an entrance on Fifth Avenue, overlooking Central Park, Le Caprice New York captures the simple elegance of the London original, serving long-standing modern European favorites within a specially designed New York menu.
The dining room captures the monochromatic spirit of the original, with a series of photographs of iconic sixties model Jean Shrimpton by legendary British photographer, David Bailey. The seating is spacious, with crisp white napkins and tables set with glorious flowers. Le Caprice New York is open for breakfast, lunch and dinner, seven days a week with bar dining available from midday. Sunday brunch is a specialty, but we’ll have to report on that next time.
Over the course of the past 62 years, Le Caprice has established itself as a social institution in London with its effortless style, coveted cuisine and well-heeled crowd. Long-standing favorites from the London restaurant such as Thai-baked sea bass, salmon fishcake with buttered spinach and sorrel sauce, dressed Dorset crab and
Scandinavian iced berries with hot white chocolate sauce (Pictured Above) appear beside the newly designed New York menu which offers remarkable Nantucket Bay scallops, served in the shell on a bed of sunchoke puree and trompettes (one of the best dishes I’ve had in New York in recent memory), a lovely Smoked haddock and poached quail egg tart would have been perfect if it were a tad less salty, (both appetizers). Salad lovers will enjoy a composed salad of mixed beets with goat’s cheese and walnuts. (Below).
Recommended entrees include juicy steak house quality prime NY strip steak that melts in your mouth. Aged 28 days, the flavor was extraordinary. And let’s not neglect the best fish and chips in the world, here beer battered cod,on an amazing chunky puree of fresh peas and mint..
Rice pudding with a dollop of berry jam in the center is delightful finish. The macaroons are noteworthy as are the excellent service and well chosen wine list. (carafes offer especially good value) and superb cappuccino.
Le Caprice, 795 Fifth Avenue at 61st Street offers one of NY’s most civilized dining experiences and the ideal melding of well executed London and Manhattan contemporary cuisine.
Copyright 2010 By Punch In International. All Rights Reserved
Le Caprice was originally opened in London in 1947 by Mario Gallati, a former Maitre d’ of The Ivy. It was then reopened in 1981 in its modern-day guise. With its contemporary black and white décor, David Bailey photographs and long bar, the style was deliberately fashioned to break the mold of established restaurants and offer flexibility in the menu, but with a high level of quality and service. "For nearly two decades a table at Le Caprice has been the stock exchange for the arts”… AA Gill (Sunday Times Restaurant Critic).
Le Caprice, now part of Richard Caring’s Group (including The Ivy, Annabel’s and Wentworth Club, among others), and The Pierre, which has just undergone extensive renovations, have joined forces to recreate the restaurant within this iconic hotel, capturing the atmosphere and setting made famous by Le Caprice over the past decades.
The Pierre, on Fifth Avenue overlooking New York’s Central Park, was acquired by Taj Hotels Resorts & Palaces as the luxury chain’s U.S flagship in 2005. With its distinctive design, superb location and outstanding service, The Pierre is regarded as one of the world’s finest luxury hotels. Located just steps away from the famous Fifth and Madison Avenues, the hotel is a stroll from the most fabled attractions of New York. The Pierre offers exceptional personal service, accompanied with the charm and comfort of a European residence.
Martin Brudnizki, who can list Scott’s, Wentworth Grill, J Sheekey Oyster Bar and The Club at The Ivy among his considerable achievements, has been brought in to design the restaurant. Brudnizki has exhibited a special talent for giving a contemporary perspective to a traditional model, while at the same time reflecting a feeling of luxury. The main body of the dining room will stretch along 61st Street and will hold 80 guests; a long bar, specifically designed for up to 14 diners, will run down the side of the restaurant. Mirroring the London restaurant and maintaining its deep-seated commitment to the art world, Le Caprice New York will house a series of photographs of iconic sixties model Jean Shrimpton by legendary British photographer, David Bailey.
he restaurant’s philosophy will always be to focus on the customer’s needs. The chef is continuously striving to reinvent classics with interesting new combinations that both delight and excite the guests. Long-standing favorites from the London restaurant such as Thai-baked sea bass, salmon fishcake with buttered spinach and sorrel sauce, dressed Dorset crab with celeriac rémoulade and Scandinavian iced berries with hot white chocolate sauce will continue to appear within the newly designed New York menu.
Dinner Menu
Appetizers
Watercress soup with Cheddar straw
15.00 Endive salad with fennel, pear and Stilton
16.00 Smoked haddock and poached quail egg tart
17.00 Mixed beets with goat’s cheese and walnuts
19.00 Crispy duck and watercress salad
24.00 Nantucket Bay scallops, sunchoke puree and trompettes
19.00 Dressed crab
with celeriac
Sautéed foie gras with caramelised apples
9.00 / 14.00 Eggs Benedict
12.00 / 18.00 Risotto nero
16.00 / 24.00 Steak tartare
17.00 / 26.00 Pappardelle with wild boar ragù
18.00 / 27.00 Grilled tiger prawns with lemon, chili and garlic
This is the article that ran in the Winston-Salem Journal’s Downtown section. Stacy and I arrived in town at about 3 in the afternoon and we had this interview at 9 am the next morning. We were still really road worn and shell shocked at that point.
Good evening from the RC (Rancho Cordova)! Well, if you did not know, I have moved from the house in Antelope to an apartment in RC. A much smaller one bedroom, but it is cozy with a balcony that has some very beautiful sunsets for me to take pics of! And what good would a balcony full of sunsets be without a good glass of wine!
