Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: Food
We have a few splits of Champagne left over from my Christmas gift to the wife. We can’t feel as guilty since they’re half bottles, so we open them for a side by side comparison. Guess which one is so … Continue reading
The theme is “translation” for this, the thirty second Monthly Wine Writing Challenge.
Luckily, my Aunt surprised me recently.
She hosts near-monthly dinners, cooks great food, and pours copious amounts of sparkling wine. I bring good bottles that survived my workweek. Well, at our last powwow she had something new from Oregon.
Now, most American wine is an act of translation. Why? Because we try to conjugate European grapes with American soil, climate, and palates. Results taste familiar but different: like speaking French with a Texan accent. But with today’s wine, America forgot the encyclopedia. Continue reading
If you venture to the French aisle of any wine store you will likely see a wine by Paul Jaboulet. Their entry level rouge, Parallèl 45, is nearly ubiquitous. And a nice little Côtes du Rhône it was. I say “was”, … Continue reading
What Makes a Vineyard Special? Wine Review: Panther Creek Shea Vineyard Willamette Valley Oregon 2011
What makes a vineyard special? Names like la Tâche, Mesnil, To-Kalon, Beckstoffer, Richbourg, and Canubi get geeks swooning and burning their wallets. But forget soil, weather, aspect, drainage, or anything physical. We usually prattle on about that stuff to justify taking out a second mortgage. No, human history and the arbiters of taste have made these sites more prized than their fancy dirt. Continue reading
Happy Chinese Lunar New Year my internet followers. We decided to celebrate the year of the cock with our fudge on a Japanese classic: hot pot.
I started by soaking dehydrated shiitake mushrooms. Then I caramelized garlic in a pot. Once golden, I added 3 bowls of water to boil. While waiting, I furiously rinsed and chopped bok choy, carrots, enoki mushrooms, firm tofu, and broccoli. I then dolloped miso syrup, soy sauce, rice vinegar, the shiitakes, and a whiff of sriracha into the boil until I could just taste them. Fresh udon noodles and tofu plopped in. After five minutes, I killed the heat and then layered in the veg: crunchy’s first: carrots, then broccoli, bok choy, topped by enoki mushrooms. The lid capped in the steam. Continue reading