I love wine shops. For the most part I love the idea of finding a hidden gem on some high shelf that no one has remembered to sticker with a new "upgraded" price tag. Or I love stumbling upon a bargain wine (aka the "wine of the month") brought in by suppliers, wanting to get rid of their overstock of old vintages, that actually prove to be a decent quaff. But I also love wine shops for their clever, mouthwatering descriptions that entice us into thinking that if we buy that bottle of wine, aromas of braised beef short ribs, standing rib roasts or wild mushroom risottos will soon be wafting through our kitchens. Yes, those lush adjective-laden wine descriptions and deliriously decedent wine pairing have me drooling every time. Could anything be better than a hearty, spicy Cote-du-Rhone and a seared steak? A powerful Argentinian Malbec with grilled lamb chops! Or how about a spritzy Albarino with a saffron seafood risotto... oh wait, I'm allergic to crustaceans and I watched my "madre" make paella when I studied abroad in Spain. Truly authentic paella requires a special large pan and an open flame, neither of which can be arranged in my small kitchenette.
So maybe I spend more time reading about these magnificent pairings than I do actually concocting them. The truth is, my Cote-du-Rhones and Albarino's usually accompany a far more practical menu. Albarino's citrus and green apple acidity and light body go quite well with Trader Joe's chicken gyoza. The Cote-du-Rhone makes a fine match with my anything-from-the-fridge quesadilla. And I've found that most Italian whites pair nicely with my 5 minutes and to the table salads. As for that big powerful Malbec, I save it for my ultimate quick fix meal - a Santa Fe Rice and Beans Lean Cuisine. Yep, I eat frozen dinners (but only when they are on sale and only when I am just too tired to imagine anything other than a quick stop at my microwave before hitting the couch).
So, should wine shops pair down their pairings? Should they formulate descriptions to match what we actually eat 6 out of 7 days a week? Or should they press on with their 24.99/lb suggestions? Well my feeling is that it's kind of like window shopping. If I can't have the caviar and Champagne, the Fois Gras and Y'Quem, then at least I can imagine it!
Tasting Notes:
2006 Castineira , Rias Baixas. This Spanish white wine is becoming increasingly trendy, while still being a good value. It's a great wine to have on hand because it can be sipped on its own or paired with a variety of "regular" food - from salads, fish, chicken, Chinese takeout and maybe even an everything quesadilla. This one was particularly lemony. Albarino in general has good acidity and great floral components. $7.99
Showing posts with label white. Show all posts
Showing posts with label white. Show all posts
Wednesday, March 26, 2008
Monday, March 3, 2008
Birthday Wine: A preview of the year to come?
Last year, when I turned 25, I celebrated by removing my undergraduate adornment (a shiny blue rhinestone belly-ring) and pledging to take my vitamins every day. Yesterday I turned 26 and I have yet to come up with a fitting birthday-resolution. Finding an inspiring, challenging and of course well paying job would be a good one to have, but it seems a little drastic to go from taking vitamins one year to acquiring the perfect career in the next. I will continue to ponder the new goal for my 26th year, but for now I will simply share the experience of my birthday wine:
Tasting Notes:
2002 E. Giboulot, Le Combe d'Eve, Cote du Beaune, France. What does this wine say about the new 26 year-old me? Well, I can hardly pronounce it, and I certainly can't afford it (especially for the $15 dollars a glass that it was being offered for at the restaurant where I celebrated my birthday. Lucky for me it was a gift from the very generous sommelier). But I definitely enjoyed it. And I do have to say that after just over 6 months of regular wine exposure I was able to have a greater understanding and appreciation of it.
Imagine the smell of honey and apple cider, infused with sweet peas or some other wildflowers. This wine had a rich weight to it in my mouth but not a bit of heaviness or syrupy sweetness that you might a wine smelling of honey would have. It had a fabulous crisp finish from good acidity, yet the flavor of the honeyed wine lasted on my tongue long after it had been swallowed. This Burgundy (Chardonnay) paired perfectly with my scallops.
It is important to note that this wine was made with some serious tender-loving care. Giboulot adheres to biodynamic practices - an organic-plus method of viticulture, which follows the astrological rhythms and tries to keep the life forces of the earth in harmony. Though there is not much on the internet about Giboulot, I did find this great site worth visiting.
Can I live up to this decadent wine in the year to come? We shall see!
Tasting Notes:
2002 E. Giboulot, Le Combe d'Eve, Cote du Beaune, France. What does this wine say about the new 26 year-old me? Well, I can hardly pronounce it, and I certainly can't afford it (especially for the $15 dollars a glass that it was being offered for at the restaurant where I celebrated my birthday. Lucky for me it was a gift from the very generous sommelier). But I definitely enjoyed it. And I do have to say that after just over 6 months of regular wine exposure I was able to have a greater understanding and appreciation of it.
Imagine the smell of honey and apple cider, infused with sweet peas or some other wildflowers. This wine had a rich weight to it in my mouth but not a bit of heaviness or syrupy sweetness that you might a wine smelling of honey would have. It had a fabulous crisp finish from good acidity, yet the flavor of the honeyed wine lasted on my tongue long after it had been swallowed. This Burgundy (Chardonnay) paired perfectly with my scallops.
It is important to note that this wine was made with some serious tender-loving care. Giboulot adheres to biodynamic practices - an organic-plus method of viticulture, which follows the astrological rhythms and tries to keep the life forces of the earth in harmony. Though there is not much on the internet about Giboulot, I did find this great site worth visiting.
Can I live up to this decadent wine in the year to come? We shall see!
Tuesday, November 27, 2007
Phooey! I can't remember the Pouillys!
Let's say that you like white wine and you have discovered that Chardonnay and Sauvignon Blanc are different but both quite appealing varities. After several trips to your local wine store, you've tried the California Chardonnays (Edna, Chalone)and Sauvignon Blancs (Geyser Peak, Frogs Leap). You even ventured into the Southern Hemisphere, sampling Argentina, Australia and New Zealand's selections. At this point, feeling ready to branch out a bit more, both in geography and price range, you decide to head to the French aisle. But when you arrive, you can't find a single bottle of trusty Chardonnay or Sauvignon Blanc. Instead you find yourself trying to pronounce (in your head of course) names like "Chassange-Montrachet" and "Gevrey-Chambertin."
Alright, at this point maybe you have remembered that French wines are labeled by their region, village or Chateau instead of their grape variety. So you think to yourself, "Pouilly-Fume is a white wine, but is it Chardonnay or Sauvignon Blanc?" Then there's Pouilly-Fuisse... now which one is that one? Two almost identical labels, neither of which you can properly pronounce... how can you tell them apart?
Here are 3 ways to help you remember how to match the grape with the name (One of these explanations was provided to me by a wine expert... can you tell which one?)
1. Let's look carefully at the words Fuisse and Fume. The middle consonants in each are ss and m. Take the "m" and go back one letter in the alphabet. Are you at L? Good! Now what's the first thing you think of that starts with L? Loire Valley of course! And what grape varietal is grown in the Loire? Yep, you guessed it... Sauvignon Blanc. Now you have a "quick and easy" way of remembering the difference between Pouilly-Fuisse and Pouilly-Fume.
2. Walk to the French section and find a bottle of Pouilly-Fume. Now you have two options. You can either tilt your head upside down or flip the bottle so that it's neck is pointing down. I vote for the first. What is the only letter that is right-side up in Fume? W! W stands for White and blanc means white in French, so clearly you have a bottle of Sauvignon Blanc in your hands! Buy it immediately and enjoy its smoky flavor.
3. Alright, here is your last option. Let's eliminate the first word "Pouilly," (which is pronounced pooh-YEE by the way) because its in both names. Okay, now we have Fume and Fuisee. Fume which means smoke in France was taken by Robert Mondavi. He took that word and used it to replace the word "Sauvignon"and ended up with "Fume Blanc," his fancy sophisticated name that was meant to attract wine drinkers back in the 1968 in California. If you can remember that Sauvignon Blanc = Fume Blanc = Pouilly-Fume, then you'll be set (just remember that the other one that doesn't end in Fume is Chardonnay).
Tasting Notes:
Oh forget the Pouilly business.. just give me some good, inexpensive French white wine.
Moulin de Gassac Le Mazet Blanc 2006. This is a crisp, very dry, tart white wine from a very good producer. It is a blend of Clairette, Grenache Blanc and our favorite, Sauvignon Blanc! Not complicated but very appealing. $8.99
Alright, at this point maybe you have remembered that French wines are labeled by their region, village or Chateau instead of their grape variety. So you think to yourself, "Pouilly-Fume is a white wine, but is it Chardonnay or Sauvignon Blanc?" Then there's Pouilly-Fuisse... now which one is that one? Two almost identical labels, neither of which you can properly pronounce... how can you tell them apart?
Here are 3 ways to help you remember how to match the grape with the name (One of these explanations was provided to me by a wine expert... can you tell which one?)
1. Let's look carefully at the words Fuisse and Fume. The middle consonants in each are ss and m. Take the "m" and go back one letter in the alphabet. Are you at L? Good! Now what's the first thing you think of that starts with L? Loire Valley of course! And what grape varietal is grown in the Loire? Yep, you guessed it... Sauvignon Blanc. Now you have a "quick and easy" way of remembering the difference between Pouilly-Fuisse and Pouilly-Fume.
2. Walk to the French section and find a bottle of Pouilly-Fume. Now you have two options. You can either tilt your head upside down or flip the bottle so that it's neck is pointing down. I vote for the first. What is the only letter that is right-side up in Fume? W! W stands for White and blanc means white in French, so clearly you have a bottle of Sauvignon Blanc in your hands! Buy it immediately and enjoy its smoky flavor.
3. Alright, here is your last option. Let's eliminate the first word "Pouilly," (which is pronounced pooh-YEE by the way) because its in both names. Okay, now we have Fume and Fuisee. Fume which means smoke in France was taken by Robert Mondavi. He took that word and used it to replace the word "Sauvignon"and ended up with "Fume Blanc," his fancy sophisticated name that was meant to attract wine drinkers back in the 1968 in California. If you can remember that Sauvignon Blanc = Fume Blanc = Pouilly-Fume, then you'll be set (just remember that the other one that doesn't end in Fume is Chardonnay).
Tasting Notes:
Oh forget the Pouilly business.. just give me some good, inexpensive French white wine.
Moulin de Gassac Le Mazet Blanc 2006. This is a crisp, very dry, tart white wine from a very good producer. It is a blend of Clairette, Grenache Blanc and our favorite, Sauvignon Blanc! Not complicated but very appealing. $8.99
Tuesday, November 20, 2007
Volatizing the Esters and Violating My Nose
The other night I was browsing through the low channels on DirectTV. I was in unfamiliar territory, far away from the HD channels in the 80's, the food network in the 200's, the premium movie channels in the 500's or the music stations in the 800's. I was surfing down in the single digits, the long forgotten local channels, when I discovered a program about wine. A woman with voluminous red hair was explaining how she taught her good friend Peter about wine (I later found out that her name was Lettie Teague and that she wrote a book about the experience). She said that Peter really got a kick out the term "volatilizing the esters." I'm with Peter on that one... volatizing the esters sounds like something mad scientists should be doing in their top secret chemistry labs. But it appears that those who know wine know this term. Bloggers, wine writers and especially wine-know-it-alls have decoded this phrase countless times before for those of us who still think of wine as more of a beverage than a science. So, for all my faithful readers, here is my attempt to explain the term:
Volatizing the esters = swirling the wine in the glass to get in contact with the air in order to help release the chemical compounds in the wine so that our nose can detect the aroma.
Volatizing the esters is actually a skill that requires a bit of practice. It's kind of like hula-hooping. Do you ever notice that really good hula-hoopers seem to be able to keep the hoop spinning without moving their hips very much at all? I suppose its all about getting in sync and finding the right rhythm. Wine pro's have the same ability. With a quick flick of their wrists they can send their wine spiraling around the glass bowl.
When I recently realized that I too had developed the habit of swirling my wine each time before inhaling, I knew that I had entered into a new phase of wine connoisseurship. I had begun swirling my wine, I mean, "volatilizing the esters," so much, that even a friend once commented on the tornado-like activity going on in my glass. I thought I had it down pat. I felt that I could walk into a tasting session and at least look like I knew what I was doing (the tasting, spitting and identifying part aside).
One day however, thankfully home alone, I opened a bottle of 2006 Michel Torino, Don David and poured a glass. I began the volatilizing process as I lifted the glass to my nose when suddenly I lost control of the liquid and it sloshed out of the glass just as I was inhaling. The wine burned my nose and shocked my system. I had to immediately run to the bathroom sink and splash water on, well let's be honest, UP my nose.
I'd like to blame the incident on the fact that I was using a different glass than I normally use. The Ikea glass had a smaller bowl and different shape than the Crate and Barrel glass that I usually drink from. But I suppose "real" wine pros could volatize esters in any kind of glass. Perhaps I'd better keep practicing.
Tasting Notes:
2006 Michel Torino, Don David. Cafayate Valley, Argentina. This wine is made from the Torrontes grape. Torrontes may be related to Malvasia. This wine is aromatic and floral. It is still rather dry and high in acid which makes it very drinkable. The finish was surprisingly long and rich. If you are not into aromatic wines, you may find this to be a bit soapy. But I would definitely get this one again. $14.99
Volatizing the esters = swirling the wine in the glass to get in contact with the air in order to help release the chemical compounds in the wine so that our nose can detect the aroma.
Volatizing the esters is actually a skill that requires a bit of practice. It's kind of like hula-hooping. Do you ever notice that really good hula-hoopers seem to be able to keep the hoop spinning without moving their hips very much at all? I suppose its all about getting in sync and finding the right rhythm. Wine pro's have the same ability. With a quick flick of their wrists they can send their wine spiraling around the glass bowl.
When I recently realized that I too had developed the habit of swirling my wine each time before inhaling, I knew that I had entered into a new phase of wine connoisseurship. I had begun swirling my wine, I mean, "volatilizing the esters," so much, that even a friend once commented on the tornado-like activity going on in my glass. I thought I had it down pat. I felt that I could walk into a tasting session and at least look like I knew what I was doing (the tasting, spitting and identifying part aside).
One day however, thankfully home alone, I opened a bottle of 2006 Michel Torino, Don David and poured a glass. I began the volatilizing process as I lifted the glass to my nose when suddenly I lost control of the liquid and it sloshed out of the glass just as I was inhaling. The wine burned my nose and shocked my system. I had to immediately run to the bathroom sink and splash water on, well let's be honest, UP my nose.
I'd like to blame the incident on the fact that I was using a different glass than I normally use. The Ikea glass had a smaller bowl and different shape than the Crate and Barrel glass that I usually drink from. But I suppose "real" wine pros could volatize esters in any kind of glass. Perhaps I'd better keep practicing.
Tasting Notes:
2006 Michel Torino, Don David. Cafayate Valley, Argentina. This wine is made from the Torrontes grape. Torrontes may be related to Malvasia. This wine is aromatic and floral. It is still rather dry and high in acid which makes it very drinkable. The finish was surprisingly long and rich. If you are not into aromatic wines, you may find this to be a bit soapy. But I would definitely get this one again. $14.99
Tuesday, October 30, 2007
Zoom, Zoom, Zoom... Why I like wine: Reason #1
Frequently I am asked to explain why I like wine so much... why not tea, mystery novels or modern art? Well, there are many reasons why I love wine, so I thought I would devote a few entries to explaining my interest in, enjoyment of and passion for wine.
If you live in (have lived, or even visited) New York City, you know that the pulse of the city is beating far above a resting heart rate. Try crossing through the Times Square subway station at rush hour or navigating the streets of Midtown, Chinatown or Broadway St. and you will feel the frenetic energy of the city. The city's fast paced, high energy reputation draws people from around the world, but only some (often the native New Yorkers) really thrive in this environment. The rest of us just try to hang on for the ride. If we are lucky find ways of coping and adapting so that eventually fast and frantic begins to feel normal.
Recently though, I have noticed that I have been operating at such a high speed that I often swear I have that Zoom, Zoom, Zoom jingle from the Mazda commercials running through my head. I zoom to the store before the rain hits. I zoom through the closing subway doors, zoom up to class before the lecture begins. Then I zoom back down to my apartment, like a rat scurrying through innards of the city, I zip through my same route, up the same staircase, into the same subway car, through the same passageway, down the same avenue and into my building.
Today I was so focused on getting home as fast as possible I found myself slamming into the turnstile at the subway station. I was in such a hurry that I forgot the all important step of swiping my card. After the initial shock of realizing I was not exiting but rather entering the station, I looked around quickly to make sure that no one else had noticed, then whipped out my card, swiped and hustled along. Back safely at home, with the zoom, zoom's fading away, I pulled out a bottle of Pinot Grigio that I had opened the night before, poured a glass, sat down, sipped and everything started to slow down.
Wine begs its drinker to enjoy a slower pace of life. The ritual of having a glass of wine at night, after a long day allows me to unwind and gives me the opportunity to focus on nothing else but the colors, smells, tastes and textures of the wine. When I have a glass of wine I allow myself to enjoy each sip. And then I take the time to write down everything I taste. I suppose I could slow down with a cup of tea, a mystery novel, piece of artwork, yoga or any of the other activities that people engage in to unwind and de-stress. But I have found that wine is the one that works for me. What works for you?
Tasting Notes:
2005 Vila Marija Pinot Grigio, Slovenia. Light golden color. Herbaceous, with a slight spice. Bitter notes but with a touch of honeysuckle. Not very fruit forward but clean and has good acidity and minerality. $13.99
If you live in (have lived, or even visited) New York City, you know that the pulse of the city is beating far above a resting heart rate. Try crossing through the Times Square subway station at rush hour or navigating the streets of Midtown, Chinatown or Broadway St. and you will feel the frenetic energy of the city. The city's fast paced, high energy reputation draws people from around the world, but only some (often the native New Yorkers) really thrive in this environment. The rest of us just try to hang on for the ride. If we are lucky find ways of coping and adapting so that eventually fast and frantic begins to feel normal.
Recently though, I have noticed that I have been operating at such a high speed that I often swear I have that Zoom, Zoom, Zoom jingle from the Mazda commercials running through my head. I zoom to the store before the rain hits. I zoom through the closing subway doors, zoom up to class before the lecture begins. Then I zoom back down to my apartment, like a rat scurrying through innards of the city, I zip through my same route, up the same staircase, into the same subway car, through the same passageway, down the same avenue and into my building.
Today I was so focused on getting home as fast as possible I found myself slamming into the turnstile at the subway station. I was in such a hurry that I forgot the all important step of swiping my card. After the initial shock of realizing I was not exiting but rather entering the station, I looked around quickly to make sure that no one else had noticed, then whipped out my card, swiped and hustled along. Back safely at home, with the zoom, zoom's fading away, I pulled out a bottle of Pinot Grigio that I had opened the night before, poured a glass, sat down, sipped and everything started to slow down.
Wine begs its drinker to enjoy a slower pace of life. The ritual of having a glass of wine at night, after a long day allows me to unwind and gives me the opportunity to focus on nothing else but the colors, smells, tastes and textures of the wine. When I have a glass of wine I allow myself to enjoy each sip. And then I take the time to write down everything I taste. I suppose I could slow down with a cup of tea, a mystery novel, piece of artwork, yoga or any of the other activities that people engage in to unwind and de-stress. But I have found that wine is the one that works for me. What works for you?
Tasting Notes:
2005 Vila Marija Pinot Grigio, Slovenia. Light golden color. Herbaceous, with a slight spice. Bitter notes but with a touch of honeysuckle. Not very fruit forward but clean and has good acidity and minerality. $13.99
Wednesday, September 12, 2007
Off the Beaten Path
This week has been all about venturing away from the tried and true and discovering the new: new classes, new people, new subway routes, new investigations into the wine world in cyberspace, new wine shops and most recently a new grape varietal.
Let me back up and explain where some of this newness came from. As a new blogger I decided it would be worth my while to look at other wine blogs. Typing "wine blog" into Google, I came across a website called Dr.Vino. It looked like a reputable site (Winner of the 2007 Wine Blogging Award) and I was particularly attracted to it because it gave maps of NYC wine shops and wine bars.
On the day that I happened upon this site, the blog entry was giving a reminder about "Wine Blogging Wednesday" I read on and discovered that Dr. Vino had given fellow wine bloggers an assignment: "pick a wine made from a grape variety that comes from a place it might call home. Taste it and write up a tasting note." Well, with my student hat securely in place I decided that I was going to do this assignment and it would be my first attempt at putting this blog into the wine blogging community (eek!).
Yesterday, with four hours of time in between classes and no "real" assignments on the horizon I decided to find a new wine shop to buy my indigenous bottle. I went to Dr. Vino's site and looked at his map of NYC Wine Shops. You have to scroll up on the map toward the top to what some Lower-Manhattan dwellers may consider outer-space to find the Columbia Campus area. There, a few blocks away from campus, I discovered Harlem Vintage. A few minutes later, after walking through a park and across several blvds I found myself in a lovely, warm and well organized shop. I was the only customer there and took my time looking through their selection. One unique feature of this shop is that they identified wines made by women and people of color with multi-colored stars.
After several passes through each section (organized by grape varietal) I found a potential candidate. It was an unassuming bottle with a sketch of a mustached, apron wearing man in mid-swing, closing a barrel of wine. The wines name? Craftsman. The grape? Kiralyleanyka (Kee-rye-lay-ohn-kha). The price? 9.99 New wine, new grape, very familiar price - things were looking good. I brought the bottle to the counter and asked the women if they had tried this wine. One told me that she had and thought it was a nice aromatic wine and a good value. I was sold. I bought the bottle and put it in my bag next to my new textbook (which was not nearly as good a value). It came to my evening class with me and then went straight into the fridge when I got home.
Tasting Notes:
2006 Craftsman Kiralyleanyka (Hungary). A very pale yellow color. It had a wonderful perfumed fragrance and gave the slightest prickly sensation on the tip of the tongue (from spice or effervescence, I couldn't tell). It was light and finished quickly, though it started to leave a sour lemon aftertaste a few sips in. I tasted green apples, lemons and another sweeter fruit like peaches. This wine reminded me of the fresh crispness of a Vinho Verde crossed with a dry and aromatic Riesling (others say it is like Viognier and Chenin Blanc - but I wanted to provide a new interpretation).
Fletcher commented that it was a good food wine; strong enough to cut through the garlic vinegarette and boiled (read:stinky) egg that I had put on my salad tonight. He recommends having it with fish (I think it's a bit too sweet for fish) and cheese. I would put it with cheese or spicy Asian noodles.
Let me back up and explain where some of this newness came from. As a new blogger I decided it would be worth my while to look at other wine blogs. Typing "wine blog" into Google, I came across a website called Dr.Vino. It looked like a reputable site (Winner of the 2007 Wine Blogging Award) and I was particularly attracted to it because it gave maps of NYC wine shops and wine bars.
On the day that I happened upon this site, the blog entry was giving a reminder about "Wine Blogging Wednesday" I read on and discovered that Dr. Vino had given fellow wine bloggers an assignment: "pick a wine made from a grape variety that comes from a place it might call home. Taste it and write up a tasting note." Well, with my student hat securely in place I decided that I was going to do this assignment and it would be my first attempt at putting this blog into the wine blogging community (eek!).
Yesterday, with four hours of time in between classes and no "real" assignments on the horizon I decided to find a new wine shop to buy my indigenous bottle. I went to Dr. Vino's site and looked at his map of NYC Wine Shops. You have to scroll up on the map toward the top to what some Lower-Manhattan dwellers may consider outer-space to find the Columbia Campus area. There, a few blocks away from campus, I discovered Harlem Vintage. A few minutes later, after walking through a park and across several blvds I found myself in a lovely, warm and well organized shop. I was the only customer there and took my time looking through their selection. One unique feature of this shop is that they identified wines made by women and people of color with multi-colored stars.
After several passes through each section (organized by grape varietal) I found a potential candidate. It was an unassuming bottle with a sketch of a mustached, apron wearing man in mid-swing, closing a barrel of wine. The wines name? Craftsman. The grape? Kiralyleanyka (Kee-rye-lay-ohn-kha). The price? 9.99 New wine, new grape, very familiar price - things were looking good. I brought the bottle to the counter and asked the women if they had tried this wine. One told me that she had and thought it was a nice aromatic wine and a good value. I was sold. I bought the bottle and put it in my bag next to my new textbook (which was not nearly as good a value). It came to my evening class with me and then went straight into the fridge when I got home.
Tasting Notes:
2006 Craftsman Kiralyleanyka (Hungary). A very pale yellow color. It had a wonderful perfumed fragrance and gave the slightest prickly sensation on the tip of the tongue (from spice or effervescence, I couldn't tell). It was light and finished quickly, though it started to leave a sour lemon aftertaste a few sips in. I tasted green apples, lemons and another sweeter fruit like peaches. This wine reminded me of the fresh crispness of a Vinho Verde crossed with a dry and aromatic Riesling (others say it is like Viognier and Chenin Blanc - but I wanted to provide a new interpretation).
Fletcher commented that it was a good food wine; strong enough to cut through the garlic vinegarette and boiled (read:stinky) egg that I had put on my salad tonight. He recommends having it with fish (I think it's a bit too sweet for fish) and cheese. I would put it with cheese or spicy Asian noodles.
Tuesday, September 4, 2007
My Glass is Half Empty
Today I registered for classes. It was an all together dreadful experience. Openly acknowledged to be a flawed system by the registrar herself, it was far worse than I could have ever have imagined.
This morning 1200 students gathered in a large auditorium to listen to yet another welcome speech. The air in the auditorium was thick with anticipation and nervous sweat. If there was a machine that was able to mute to speaker's voice and tune into everyone's internal monologue it would have picked up the 1200 voices chanting the same message - "Are we EVER going to get to register?"
When the time finally came for the faculty to give out the pin numbers that would enable us to register online, by phone or in person, the entire school erupted into chaos. The scene was a frenzy of laptops, cell phones and hallway runners. This was soon followed with error messages, busy signals and long, long lines. Three hours later I left with only three out of the four of my courses and lots of questions and concerns. I am about to study "Organization and Leadership" and I just experienced one of the most DISorganized experiences of my life! What could I really expect out of this program?
So, I came home and opened a bottle of 2005 Milziade Grechetto Colli Martani (Italy).
As excited as I was to try this new grape varietal, I couldn't shake this feeling of skepticism and doubt. I looked at the printout given to me from the store (Astor Wine and Spirits - they give you a list of the wines you buy upon request). It said, "An Umbrian white wine full of character made from the Grechetto grape. Dry, full of lemon citrus fruit character and white flowers. Beautiful minerals on the finish with firm fresh acidity." It sounded delicious, but would the wine really exhibit such delectable characteristics? I poured a shallow glass and plopped down on the couch.
Tasting Notes:
Before taking a sip I smelled ripe apples and pears. I smelled something sweet, like a sweet liqueur. I took a small taste - it wasn't sweet at all! It didn't taste anything like apples or pears. In fact it was quite dry, citric and had a distinct mineral taste. When I say "mineral taste" I think of two things - a mix of what you smell when you spray hot gravel with a hose and what you taste on a fork that gives off a metallic zing on your tongue. I took several more sips and didn't taste anything different.
Overall, I appreciate that this wine could be a conversation piece. It is an rare grape variety. Its smell fools the senses. It is "complex" and enjoyable. Let's see what others have to say about it...
I turned to the internet and found the following review from the Wine Library website:
"Classic golden yellow color. Nose of white asian spices, fino sherry, herbs, almonds, and cheese. In the mouth the wine shows flavors of kiwi fruit, pear skin, stones, and wild, white mushrooms. Well structured and long. Charmingly rustic and idiosyncratic. 100% Grechetto." 7.99 (reg. 9.99)
And here was my internal monologue:
"Really? Reeeeally? WHITE!?! asian spices? What are white asian spices? I'm afraid to google, it sounds like a search query that would result in many things not food related. Next.
Okay, sherry - I get that. It's the sweet liqueur I thought I tasted. Herbs? No wait, herbs is not as far out there as cheese. CHEESE? I don't taste anything even close to cheese? What kind of cheese have you been eating? Next!
Well at least Kiwi fruit is harmless - it's not a particularly overpowering flavor. You can get away with adding Kiwi fruit in the description of many wines. Next.
Pear... got that, but pear skins? I am going to go buy a pear and dissect it in my kitchen, because I definitely don't know the difference between pear skin and pear flesh. Next
Finally, wild white mushrooms. Are we trying to make a Haiku here? I applaud the person that can pinpoint the mushroom taste in a wine that is both wild and white.
So there you have it. I do love a good wine description. But sometimes, more often than not, when I read a wine review I get that scrunched up brow look and I just have a hard time believing that anyone's palate can really pick out all those scents and flavors.
I'm reading a book right now called The Accidental Connoisseur, by Lawrence Osborne. I think his words are influencing me because he is also a pessimistic wine taster. But who knows, maybe one day I will reach wine enlightenment and I too will be able to taste the sweet earthiness of white wild mushrooms.
This morning 1200 students gathered in a large auditorium to listen to yet another welcome speech. The air in the auditorium was thick with anticipation and nervous sweat. If there was a machine that was able to mute to speaker's voice and tune into everyone's internal monologue it would have picked up the 1200 voices chanting the same message - "Are we EVER going to get to register?"
When the time finally came for the faculty to give out the pin numbers that would enable us to register online, by phone or in person, the entire school erupted into chaos. The scene was a frenzy of laptops, cell phones and hallway runners. This was soon followed with error messages, busy signals and long, long lines. Three hours later I left with only three out of the four of my courses and lots of questions and concerns. I am about to study "Organization and Leadership" and I just experienced one of the most DISorganized experiences of my life! What could I really expect out of this program?
So, I came home and opened a bottle of 2005 Milziade Grechetto Colli Martani (Italy).
As excited as I was to try this new grape varietal, I couldn't shake this feeling of skepticism and doubt. I looked at the printout given to me from the store (Astor Wine and Spirits - they give you a list of the wines you buy upon request). It said, "An Umbrian white wine full of character made from the Grechetto grape. Dry, full of lemon citrus fruit character and white flowers. Beautiful minerals on the finish with firm fresh acidity." It sounded delicious, but would the wine really exhibit such delectable characteristics? I poured a shallow glass and plopped down on the couch.
Tasting Notes:
Before taking a sip I smelled ripe apples and pears. I smelled something sweet, like a sweet liqueur. I took a small taste - it wasn't sweet at all! It didn't taste anything like apples or pears. In fact it was quite dry, citric and had a distinct mineral taste. When I say "mineral taste" I think of two things - a mix of what you smell when you spray hot gravel with a hose and what you taste on a fork that gives off a metallic zing on your tongue. I took several more sips and didn't taste anything different.
Overall, I appreciate that this wine could be a conversation piece. It is an rare grape variety. Its smell fools the senses. It is "complex" and enjoyable. Let's see what others have to say about it...
I turned to the internet and found the following review from the Wine Library website:
"Classic golden yellow color. Nose of white asian spices, fino sherry, herbs, almonds, and cheese. In the mouth the wine shows flavors of kiwi fruit, pear skin, stones, and wild, white mushrooms. Well structured and long. Charmingly rustic and idiosyncratic. 100% Grechetto." 7.99 (reg. 9.99)
And here was my internal monologue:
"Really? Reeeeally? WHITE!?! asian spices? What are white asian spices? I'm afraid to google, it sounds like a search query that would result in many things not food related. Next.
Okay, sherry - I get that. It's the sweet liqueur I thought I tasted. Herbs? No wait, herbs is not as far out there as cheese. CHEESE? I don't taste anything even close to cheese? What kind of cheese have you been eating? Next!
Well at least Kiwi fruit is harmless - it's not a particularly overpowering flavor. You can get away with adding Kiwi fruit in the description of many wines. Next.
Pear... got that, but pear skins? I am going to go buy a pear and dissect it in my kitchen, because I definitely don't know the difference between pear skin and pear flesh. Next
Finally, wild white mushrooms. Are we trying to make a Haiku here? I applaud the person that can pinpoint the mushroom taste in a wine that is both wild and white.
So there you have it. I do love a good wine description. But sometimes, more often than not, when I read a wine review I get that scrunched up brow look and I just have a hard time believing that anyone's palate can really pick out all those scents and flavors.
I'm reading a book right now called The Accidental Connoisseur, by Lawrence Osborne. I think his words are influencing me because he is also a pessimistic wine taster. But who knows, maybe one day I will reach wine enlightenment and I too will be able to taste the sweet earthiness of white wild mushrooms.
Thursday, August 30, 2007
My Wine, Your Dog
Yesterday was my last official day of vacation (if you don't count the upcoming Labor day weekend). Today I officially kicked off my new life as a graduate student with a day long orientation at Teachers College. So to celebrate the end of summer I decided to take a walk to Astor Wine and Spirits. Surprisingly I had not been to this nearby store since it moved from its old location over a year ago.
The store is immaculate and has all the bells and whistles of a new-age wine shop: a tasting counter (with built-in sink), a research office, a chilled glass walled cellar, and rows upon rows of carefully stacked bottles. I had no problem spending an hour walking around and I left with 6 bottles (all $7.99 or less).
With the great feeling of buyer's-high, and eager to take my bottles home where I could study them more closely, I decided to cut diagonally through Washington Square Park. At 4pm the park was filled with loungers, musicians, skaters and dog walkers. Crossing my path in the center of the park was a woman and her dog. This dog, in my opinion was the antithesis of cute.. it was hideous. It looked like it was assembled on one of those virtual make-over websites where you get click on different features - red hair, puffy Angelina lips, green eyes... whatever your heart's desire. Only in the case of this dog, it looked as if the features had been chosen at random. It had those three inch stumpy legs, an impossibly elongated body, over-sized head and splotchy fur. People who know dogs probably could tell you the breed (Corgi-Gone-Wrong?), but I am not a dog person. Let me say that again - I am NOT a dog person.
So what does this horrible looking dog have to do with wine? Well in the moment that the woman leaned down to gingerly scoop her dog's poop into a plastic grocery bag, I was suddenly reminded that she actually loved and probably adored this dog. In fact she probably thought this dog was one of the better dogs in the entire park. Dog lovers, like wine lovers have specific and sometimes quirky taste. The Miniature Poodle owner would probably not be so thrilled with a Pit Bull, just as the White Zinfandel drinker might pass on a glass of Shiraz. I don't care for the sour tannic flavors in certain red wines that my friend refers fondly to as the "winey" taste.
Many people who write about wine acknowledge that it is hard to define "great" wine. Our taste buds and flavor preferences are as wide ranging as our partiality toward German Shepherds or Shitsus
Right now I'm really into Viogniers. I don't go around the city petting other peoples dogs and discussing breed types. But I do hunt down every affordable Viognier I can find. Each Viognier has a different flavor profile. Some are rich and buttery like Chardonnay. Others have luscious floral bouquets like some Rieslings. Last night I had a glass of Pie De Palo, 2007 Viognier from Mendoza, Argentina.
Tasting Notes
This is one of the first 2007 wines that I've had. It instantly reminded me of the Honey Moon Viognier. Which was the first Viognier I tried (from Trader Joes). It is sweet with flavors of white nectarines (I say white because i think they have more of a floral bouquet than regular nectarines), pineapples, white grape juice. It has a slight taste of pepper at the end. There is a scent of honeysuckle. I liked it, but just as with the Honey Moon, think that it's better on its own than with food. I would like to try them both side by side to compare them. For 5.99 I would get it again.
The store is immaculate and has all the bells and whistles of a new-age wine shop: a tasting counter (with built-in sink), a research office, a chilled glass walled cellar, and rows upon rows of carefully stacked bottles. I had no problem spending an hour walking around and I left with 6 bottles (all $7.99 or less).
With the great feeling of buyer's-high, and eager to take my bottles home where I could study them more closely, I decided to cut diagonally through Washington Square Park. At 4pm the park was filled with loungers, musicians, skaters and dog walkers. Crossing my path in the center of the park was a woman and her dog. This dog, in my opinion was the antithesis of cute.. it was hideous. It looked like it was assembled on one of those virtual make-over websites where you get click on different features - red hair, puffy Angelina lips, green eyes... whatever your heart's desire. Only in the case of this dog, it looked as if the features had been chosen at random. It had those three inch stumpy legs, an impossibly elongated body, over-sized head and splotchy fur. People who know dogs probably could tell you the breed (Corgi-Gone-Wrong?), but I am not a dog person. Let me say that again - I am NOT a dog person.
So what does this horrible looking dog have to do with wine? Well in the moment that the woman leaned down to gingerly scoop her dog's poop into a plastic grocery bag, I was suddenly reminded that she actually loved and probably adored this dog. In fact she probably thought this dog was one of the better dogs in the entire park. Dog lovers, like wine lovers have specific and sometimes quirky taste. The Miniature Poodle owner would probably not be so thrilled with a Pit Bull, just as the White Zinfandel drinker might pass on a glass of Shiraz. I don't care for the sour tannic flavors in certain red wines that my friend refers fondly to as the "winey" taste.
Many people who write about wine acknowledge that it is hard to define "great" wine. Our taste buds and flavor preferences are as wide ranging as our partiality toward German Shepherds or Shitsus
.
Somebody loves her as much as I love Viognier
Right now I'm really into Viogniers. I don't go around the city petting other peoples dogs and discussing breed types. But I do hunt down every affordable Viognier I can find. Each Viognier has a different flavor profile. Some are rich and buttery like Chardonnay. Others have luscious floral bouquets like some Rieslings. Last night I had a glass of Pie De Palo, 2007 Viognier from Mendoza, Argentina.
Tasting Notes
This is one of the first 2007 wines that I've had. It instantly reminded me of the Honey Moon Viognier. Which was the first Viognier I tried (from Trader Joes). It is sweet with flavors of white nectarines (I say white because i think they have more of a floral bouquet than regular nectarines), pineapples, white grape juice. It has a slight taste of pepper at the end. There is a scent of honeysuckle. I liked it, but just as with the Honey Moon, think that it's better on its own than with food. I would like to try them both side by side to compare them. For 5.99 I would get it again.
Tuesday, August 28, 2007
Gavi paired with blue Ikea tupperware and an orange full moon
Fletcher and I decided to take our dinner out to the piers on the Hudson tonight. I have been anxiously waiting for a good night to make dinner so that I would have a reason to open a bottle of 2006 Broglia La Meirana Gavi di Gavi. I made poached salmon and served it with a greek style orzo salad (with feta, kalamata olives, artichoke hearts and a basil lemon dressing). This wine was recommended to me because it was supposed to stand up to the meaty and hearty flavor of salmon. I have never had a Gavi before, but I did read about it in one of Dottie and John's summer columns - so again, I was anxiously awaiting the uncorking.
I find that whenever I veer off of my regular nyc routes I am hit with a sense of awe and appreciation for the city. Since I rarely make it to the river's edge at sunset, I was feeling especially strong, positive nyc-vibes. When we reached the end of the pier we unpacked our food - 2 large blue plastic Ikea containers for our pasta and fish, 2 small containers for the basil aioli and lemon wedges and 2 plasic wine cups. I opened the wine (with much apprehension for fear of getting caught with an open container of alcohol) and we ate. As we ate a large full moon rose above the Manhattan buildings. The gavi was perfect, plastic ware and all.
Tasting Notes:
Gavi is made from Cortese grapes. Gavi is in the Piedmont region of Italy. Wine that says Gavi di Gavi, it means that it was produced in the actual village of Gavi. It is supposed to be refreshing, grapey and have good acidity, but can at times be bland.
This wine was anything but bland. There was an immediate and strong flavor of apricot and lemon. It had good crisp citrus notes with a balance of sweetness. This wine had a surprisingly long finish. At first I thought that the finish was vanilla and oak. This was rather astonishing because I am usually hit with oak right away (California Chardonnay), and have never tasted a wine where the oak came out after I swallowed the wine. However, I did a little research and found out that this wine (named after the estate's farm and said to be the most classic representation of the grape from the winery) is fermented in steel barrels - so no oak is involved. I read a few other reviews and many mentioned almonds. This is the finish - an amaretto flavor comes out at the end. I'm not a huge amaretto fan, but in this case it is delicious.
I highly recommend this wine, but it's 18.99 - well above my usual price bracket.
I find that whenever I veer off of my regular nyc routes I am hit with a sense of awe and appreciation for the city. Since I rarely make it to the river's edge at sunset, I was feeling especially strong, positive nyc-vibes. When we reached the end of the pier we unpacked our food - 2 large blue plastic Ikea containers for our pasta and fish, 2 small containers for the basil aioli and lemon wedges and 2 plasic wine cups. I opened the wine (with much apprehension for fear of getting caught with an open container of alcohol) and we ate. As we ate a large full moon rose above the Manhattan buildings. The gavi was perfect, plastic ware and all.
Tasting Notes:
Gavi is made from Cortese grapes. Gavi is in the Piedmont region of Italy. Wine that says Gavi di Gavi, it means that it was produced in the actual village of Gavi. It is supposed to be refreshing, grapey and have good acidity, but can at times be bland.
This wine was anything but bland. There was an immediate and strong flavor of apricot and lemon. It had good crisp citrus notes with a balance of sweetness. This wine had a surprisingly long finish. At first I thought that the finish was vanilla and oak. This was rather astonishing because I am usually hit with oak right away (California Chardonnay), and have never tasted a wine where the oak came out after I swallowed the wine. However, I did a little research and found out that this wine (named after the estate's farm and said to be the most classic representation of the grape from the winery) is fermented in steel barrels - so no oak is involved. I read a few other reviews and many mentioned almonds. This is the finish - an amaretto flavor comes out at the end. I'm not a huge amaretto fan, but in this case it is delicious.
I highly recommend this wine, but it's 18.99 - well above my usual price bracket.
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