Very little white Austrian in the cellar…after a warm Autumn…so I needed to replenish. Lots of Grüner Veltliner…and this Chardonnay. As different again as two wines could be…
Johann Topf Strasser Chardonnay
Ried Hasel 2008
Kamptal, Austria
Minerals dominate here…the grape is masked at first but slowly developed. Exotic fruit…and compared to the Aussie…a reserved vanilla aroma. Green apple flavour…this begs you to leave this a year or two…but for different reasons again to the above…zippy acidity this time.
Points 17

My wife makes the best Hamburgers…
Impossible to eat with the hands though…

The first red was a property I had only just found after returning from Baden and checking out a wine forum.
Enderle & Moll have 3 reds…a Villages…the Muschelkalk…which I tried a couple of weeks ago….and this one which has had people raving about it.
Did it live up to the hype?
Enderle & Moll
Buntsandstein Pinot Noir 2009
Baden, Germany
We concentrated on this one…as we ate…as it told us it needed nourishment…and the Hollerith was a completely different animal.
Opened 24 hours in advance but left in the bottle to air.
A whiff of glue at first…and a general feel of minerals and reserved fruit. It had the guys guessing…New World…Rhone…Syrah…but not a German Pinot…and it does not
taste like one. Earthy…and changing it’s spots as it evolved in the glass. At the moment the Muschelkalk 2009 is the easier….but I bow to those on the net who think this will evolve into a GREAT wine….
A reserved marking here…a wine in it’s infancy
Points 17

We had had a quick smell of the next wine…and a sip…the unanimously decided not to compare it with the Enderle & Moll.
It would be drank and enjoyed all on it’s own.
Joachim Hollerith Maikammer Heiligenberg
Maximus Pinot Noir 2007
Pfalz, Germany
Opened only one hour before drinking.
Instant appeal…no messing around sticking your nose deep into the glass…the bouquet came out to greet you. Classy smokiness with smells of cherries & forest berries. The fruit just so perfect… and rolled over the tongue. Just a touch earthy…and with a length and elegance that says…GREAT wine. The guys were getting close to saying Gerrman….but I kept telling them the bottle was heavy with a large punt….ha ha…and they opted for U.S.A. Jim Clendenen. Now that is a compliment!
Points 18

The second was from a top Nahe property..
Dönnhoff Niederhäuser Hermannshöhle
Riesling GG 2010
Nahe, Germany
I presumed this to be the 2009…this is very good…and showed very well in it’s youth with a perfect balance. A couple more years and you have gem.
Points 16.5

The five Pinot bottles had been decanted by Steffi…I had to choose the order…and am now obviously the king of blind tasting arranging. The way the wines turned out in quality was the order I chose them. You just can’t plan any better! The first two did not please…

Albert Bichot Domaine Adelie
Champs Martin Premier Cru 2005
Mercury, Burgundy, France
No character…dry fruit…in disorder
Points 13.5

Domaine Joblot Clos Marole
Premier Cru 2006 Givry,
Burgundy, France
A shade better that the above…but nothing to write home about
Points 14

OK..these are not from the medium to top level in Burgundy….but the prices should ensure you get something worth the effort.

Cortijo Los Aguilares
Pinot Noir 2009
Ronda, Sierras de Malaga, Spain
Some cassis here…and I guessed it was maybe from an unknown area…but I never knew they were planting the sexy grape down on the south coast of Spain.
Points 15.5

Studach Malanser
Pinot Noir 2009
Graubünden, Switzerland
Finally a smell of the grape I love….fine balance…soft raspberry fruit…the oak just noticeable…give it a year or two…delightful.
Points 17

Adeneuer Walporzheimer Gärkammer
Spätburgunger GG 2009
Ahr, Germany
Who planned this to be served last? Oh…yes…it was me…and it blew everything away. A full Pinot nose…cassis and cherry…with gentle biting tannins and a wonderful ‘feel’ on the palate. Length and style. This is what it is all about!
Points 17.75
We were then shown a list of the five wines and asked to correctly call them. I was on a role…but it was not difficult. The Ahr wine was the most expensive…with the two French wines costing maybe € 20,– less. Money well spent if you choose the Adeneuer….and for the prices of the French wines I will list a 100 German reds that would knock them sideways.

My wife had requested I took no wine with me…so I quickly checked the wine-list and chose the following…
Lageder Löwengang Chardonnay 2007
Alto Adige, South Tirol, Italy
100% Chardonnay…I remember earlier vintages were more oak influenced…so pleasantly surprised by this more delicate style. Alto Adige is a cool climate area… Yellow gold colour with a tinge of green…and a soft buttery aroma which opened nicely in the glass. There is a fresh acidity that lifts the fruit and it was a perfect match with all the starters. Good finish. Very enjoyable.
Points 17

The choice of red could have been a Barbera d’Asti “Bricco dell‘ Uccellone 2007…but fellow Blogger Alex who lives near to La Fattoria had enthused about a Barolo on a previous visit…so that was decanted.

Burlotto Barolo Cannubi 2005
Piedmont, Italy
Intriguing aroma…leather and spice and cherries…and dark roses. The mix of acidity and tannins is just about right…and the palate welcomed red berry fruit. A good choice…and perfect again with the food.
Points 16.75

A great evening…and we won’t leave it so long until the next time.

There were always rules about wine and food when I started out in the 70′s
Fish with white and meat with red was never broken…or you had no idea about wine! I was always prepared to change…but it was on holiday in Portugal in the 80′s with my daughter…who prefers red…that we often drank the soft fruity wines with the local fish.
Obviously the preparation plays a role.
Also for the last 30 years I have been pulling corks but more and more we see screw caps…something that has never really been as much a problem as you would think for this old traditionalist.
All this brings us to the wine featured here.
The food….well…a very good Thai Curry.
Now…I once had a 1966 top Red Burgundy with a Chinese curry…perfect.
Obviously an Indian curry would not be suitable….but Thai food is a regular diet for me and the curries lend themselves beautifully to Pinot Noir. The Zalwander (see previous post) would have had too much dry tannin…so I needed something rounder and softer.

Alexander Laible
Spätburgunder *** R trocken 2009
Baden, Germany
Alexander is the son of Andreas Laible a couple of kilometers away in Durbach. Over a short period he has built a modern property and is a ‘rising star’
It may not please a few people…as he is buying vineyards as far away as Sinzheim near Baden-Baden…but…needs must. But surely…it is what you do with it all.
His Riesling wines compare favourably to his fathers’ property…now run by his brother Andreas Jnr. My recent visit to obtain his reds…particularly the 2009s…was not a success in the fact that all he had were 2010s…just this one bottle of the very fine vintage.
Screw cap…kissed by oak….only the lips…no tongue-kissing here. Quite full and an aromatic smell…some blackberry…and..most important for the food…a rounded feel with soft tannins. The Curry and wine hit it off…rather like a tennis match that ended all square.
Points 16.5

Gross Ratscher Nussberg
Sauvignon Blanc 2009
South Styria, Austria
Probably the most difficult new Sauvignon Blanc I have tasted. It’s all wrapped up…but not ready to go. Limes, mint, cassis…and some lively acidity. Two days later it popped it’s head out…but then back in again.
Very complex and a cellar occupier for the long haul.

Difficult to mark…as you could look a fool in 12 months time.
Points 16.5……..but more to come

Alphart Rotgipfler Rodauner
Top Selektion 2010
Thermen Region, Austria
Don’t you just hate it when a wine merchant sends you the ‘new’ vintage when you ordered the previous one!
After raving about the 2009 I had re-ordered….and down in the cellar putting away a few recent delivers and searching for a white to drink…I saw this…..2010. Oh well..saves you searching anymore…try it I thought.
As I mentioned previously…not a grape type you often see on the label. Rotgipfler sounds red…but is a white…and what a white. The nose throws up aromas of pear…and is very Burgundian…bananas, mangoes…very exotic. It spends some time in new oak…and all the above evolves seamlessly onto the palate….compact bundle of minerals rolling around the mouth…salty even……delicious…and always something new to find. Beautiful harmony here. Leave it open for 24 hours…it will thank you.
So…the merchant won’t be getting an earful….
Points 17.75

Jürgen von der Mark
Pinot Noir 2008
‘For Unto Us A Child Was Born’
Baden, Germany
A property that only started out in 2003.
A soft gentle sweet oak whiff is the first impression…but with air this becomes more raspberry….in fact…the whole is like freshly squeezed raspberries. A real juice to activate the senses. Smoke developed…the wine spread itself but never loses a feel of freshness and minerality. A property to watch.
Points 16.75

Meyer-Nakel Spätburgunder S 2005
Ahr, Germany
We were chatting away…so I hardly made any notes…but David sent an email to say it hit the spot. A nice evening and I left David at the station to head off back to Frankfurt. He told me later he had gotten into a conversation with a guy on the train about whether Irish Whiskey or Scottish Whisky were the best. As David is from Edinburgh… I’m sure he put over his point!

September is Pumpkin month…here is one we brought back from Baden…and I love the soup my wife makes…with a few chilis in there…I eat it for days…well…there is enough there!

Wenzel Kleiner Wald
Pinot Noir 2007
Neusiedlersee, Austria
This is a new property in Austria…the first vintage was 2004…and does not yet even appear in the Falstaff Wine Guide.. Aromatic spices and sweet tannins…like a Cote de Beaune if you are into French Pinot. Work meant I made no other notes
Points 16.25

The evenings are getting shorter…but September has been gorgeous. What a sunset!

Lackner-Tinnacher
Sauvignon Blanc Welles STK 2008
South Styria, Austria
Gooseberry confit with some pineapple….and remember…a year ago I would not have touched a SB after all the cat’s pee I had been offered. These South Styria wines are another level though…where were we?..ah yes…blood oranges…like as silky snake slithering down the gullet…
Points 17.5

Erwin Sabathi Sauvignon Blanc
Pössnitzberg Limited 111 2008
South Styria, Austria
WOW!…get used to this. What an aroma…WOW. Cassis and top class gooseberries with a touch of lychees. Like inhaling Cleopatra’s bath water. And what a mouthful…WOW! After all that…you would expect a fruit bomb maybe…nope…this is elegant classy fruit…tropical with a dash of citrus… a hedonistic juice….and I can’t say any more than… I give it
Points 18.25
I bought some more…and will ‘maybe’ let it lie….only maybe

And so to another wine purchased on my recent trip to Baden…

Horst and Petra Konstanzer bottled their first wine in 1983, and in the initial stages from then on considered their winery to be a part-time occupation. However, the success of their products encouraged them to take over the operation of their parents in 1989, which had until then supplied grapes to the local co-operative, and to make a full-time job of winemaking from then on. Today they tend 9 hectares of vineyards. A vineyard to watch….

Konstanzer Ihringer Winkleberg
Spätburgunder Spätlese trocken 2009
Baden, Germany
This has more instant appeal…very juicy…but with a good backbone and perfect balance. Full of ripe fruit…these 2009 reds from Baden are going to be essential buys…but back to this one…and as Herr Konstanzer said…a real glass full of wine..
Points 16.75..and a good value at € 15,–

1 (.25 ounce) package active dry yeast
4 cups sugar1 (12 fluid ounce) can frozen juice concentrate – any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed

Directions

1.Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.

2.Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.

INGREDIENTS:

7 – 8 pounds of apples (or 2 quarts of juice with no preservatives added)

4 1/2 pints of water

2 pounds of sugar

2 1/4 tsp of Acid Blend

1/2 tsp of Pectic Enzyme

1/4 tsp of Tannin

1 tsp of Nutrient

1 crushed Campden tablet

1 package of yeast

1 tsp anti oxidant – This is added before bottling

Starting Specific Gravity (S.G.) – 1.085 – 1.090

Wash and sort your apples. Use only solid firm fruit. Cut your apples into smaller pieces and press the juice from your apples. (If you do not have a press to press the juice out of your apples you can put your cut up apples into a nylon straining bag and press the juice out through the mesh as they ferment. They will get soft so keep squeezing periodically.)

Put your juice into your Primary Fermenter and add your crushed Campden Tablet and Pectic Enzyme. This will help with the clearing of your wine.

Stir in all other ingredients except for the anti oxidant and your Yeast and cover your fermenter.

After 24 hours add your yeast and cover your fermenter.

Stir your batch every day and check the Specific Gravity with your Hydrometer. In about 3 – 5 days your S.G. should reach 1.040.

Now you will siphon your wine off of the sediment into your secondary container which is usually your glass carboy. The sediment is the stuff that accumulates at the bottom of your container.

Attach your airlock and wait for your fermentation to be complete.

You will know it is complete when your S.G. has reached 1.000. This will take about 3 weeks.

Siphon your wine off the sediment into a clean secondary carboy, reattach your airlock. You will wait about 2 months and then siphon your wine off the sediment again. Keep doing this until your wine is clear. If it is clear now then it is time to bottle.

Before bottling add your anti oxidant.

Let wine set for a couple of months before drinking.

*** If you want more of a full bodied heavier wine then make the following changes to the recipe:

14-16 pounds of apples (or 1 gallon of juice – no preservatives added)

1 pound of sugar

1 1/2 tsp of Acid Blend

All other ingredients are the same

3 1/2 lbs. fresh wild strawberries
2-1/2 lbs. granulated sugar
1 gal. water
1 tsp. acid blend
1 tsp. pectic enzyme
1/4 tsp. grape tannin
1 crushed Campden tablet
Champagne yeast and nutrient

Place fruit in nylon jelly bag and tie. In crock, crush fruit with hands. Add all other ingredients except Campden tablet, pectic enzyme and yeast in crock and cover with 3 quarts boiling water. Stir well to dissolve sugar. Cover and add crushed Campden tablet when tepid (about 2 hours). After additional 10 hours add pectic enzyme and 12 hours later add yeast. Cover and stir daily. On 7th day remove jelly bag and hang over bowl to collect juice. Allow to drain thoroughly without squeezing (about two hours). Pour all liquids into secondary fermentation vessel, top up to one gallon, fit fermentation trap, and set aside. Rack every 30 days until wine clears (3-6 months). When wine clears, bottle. Allow to age at least 1 year.

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Extract the flavor and aroma from the base ingredients by chopping, crushing, pressing, boiling or soaking them.

Add sugar, acid, nutrients, and yeast to the fermentation media or liquor to achieve the proper ratio and ferment, covered, for 3 to 10 days in a primary fermentation vessel (crock, jar or polyethylene pail) at 70-75 degrees Fahrenheit.

Strain off the liquid from the pulp, put it (the liquid) into a secondary fermentation vessel (a carboy or jug), fit a fermentation trap (airlock) on the mouth of the bottle, and allow fermentation to proceed at 60-65 degrees Fahrenheit until all bubbling ceases (after several weeks).

Siphon the wine off the sediments (lees) into another clean secondary fermentation vessel. Reattach the fermentation trap. Repeat after another one or two months and again before bottling.

When wine is clear and all fermentation has stopped, siphon into wine bottles and cork the bottles securely.

Leave corked bottles upright for 3-5 days and then store them on their side at 55 degrees Fahrenheit for six months (white wine) to a year (red wine) before sampling. If not up to expectations, allow to age another year or more.

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This week my recommendation is to make a gift of homemade wine, it’s an exceptional present because you are not giving just a liquor; you are sharing a part of your time, your experience and your frienship!

And now, which is the preferred wine? It could depend on the person, however I recommend this fruits: Blackberry, Strawberry and kiwi. Fermentation time should be for example 10 to 15 days; maturation must be up to 2 months … what a hard work, but the final result: The best wine for a friend!

In order to increase the gift value, you must select an appropriate bottle, and finally design a label to explain the wine content!

What do you think about this idea ?

Welcome friends, I hope you find inside my blog the appropriate space to learn and enjoy about wine making. Invite your friends to join and I will send to all new study material about “How to make wine at home”.

Your messages are so kind; it makes me work harder to share to you the best wine making blog ever!

I expect to establish a wine makers club!

Yours sincerely,

Carlos.

The first step to follow was to obtain mature blackberry fruits, remember that an increasing in the cultivation time leads to high fruit sugar concentration; normally 100 g of fruit contains 4.9 g of free sugar. Fruits were washed kindly by using water at 20ºC avoiding high mechanical stress in order to preserve tannins and flavoured molecules and then a manual extraction of vegetal pedicel was carried out.

Fruits were compressed manually in the presence of water and 26 g of sugar per liter of must was added. Yeast and other additives were calculated according to the methodology proposed here in “Make wine steps 1, 2, 3”

Fermentation was carried out in a glass bottle for over 15 days, CO2 exhaust was collected in water by using a silicon pipe. Fermentation were purified by filtration by employing a fine fabric made of polyester, you could use any textile material with small porous length.

I enjoyed it today; Blackberry Wine really has a strong flavour, dark red colour and delicious bouquet. So that’s my recommendation this month !!

This site was launch today and we expect stablish a better interaction with you !

New features:

–> A better template.

–> The first “wine consultory” concept on the web. Here you are able to make questions about anything you want.

The Complete Illustrated Guide to Homemade Wine

Home Winemaking: Step by Step

Home Winemaking: Step by Step will teach you how to make wine like a professional, so you can create wine so good that it can be served at any occasion. No matter how important it is, no matter how “wined and dined” your guests are. Using my techinques, you will be producing prize-winning wines time and time again – this is flat-out the best resource on the net for making homemade wine. Bar none!

The Ultimate Fruit Winemaker’s Guide.

The fruits are harvested both by hand and with motorized harvesters. However, harvesting by hand is more recommended. Avoid an exposure to air and temperatures up to 27 ºC.

A plastic material is recommended for fruit handle. Fermentation vessel should be made of plastic or glass too.

After harvest, fill the fermentation vessel with approximately 1/3 of fruit and complete the total volume with water and others additives such as sugar and organic acids for pH adjust.

Sugar concentration before fermentation should be 200 g per liter of must, however it is a free variable defined by the winemaker. A white sugar must be used for all winemade production. Remember: final colour is the key for a good selling and wine acceptance.

Some authors recommend the use of sulphites for oxygen control during anaerobic fermentation; however my experience in this field shows that sulphites could promote the wine degradation by the formation of sulphur compounds. So do not use them.

Yeast is rehydrated under warm water (28ºC) for 1 hour, prepare a stock solution of 1g yeast per liter and add a 10% of total must volume to the fermentation. For example if the most volume is 2000 mL a 200 mL of yeast solution is required.

Once you add the yeast solution to the must the fermentation has started.

Fermenter fill volume is normally 80% of total capacity.

It could be washed by using a diluted NaOH solution

So, you’ll find tip about the fruit selection, the processing, the fermentation, clarification and finally the storage.

In principle I began with grapes but then I found the fruits as the principal raw material, in the context of wine you call them fruits fermentum, but it is common to name simply “wines”. Fruits are really a success. In my origin country, Colombia, there are many exotic fruits, so I used them to obtain a wine. The results were …wonderful!

For example I made wine of: strawberries, bananas (Recommended), appeles, pineapples, tangerines, kiwi, orange, pear, Cape gooseberry, and multiple exotic fruits of south America as: Borojó (Some people says it is aphrodisiac), Corozo (member of coconut family) and many others.

I am not a tea expert or a snob. While I appreciate using a tea ball or other device like this strainer for using looseleaf, 99% of my tea consumption in my lifetime has been via bags. At work I mostly use bags of green tea, herbal tea, or Earl Grey depending on my mood and the season. I often head to the coffee maker and hear a yelp of “It’s not ready yet” when I’m just siphoning off some hot water from the release valve on top of the machine. That’s what the spigot is for, people.

In fact, for the past week I’ve had a little seasonal sinus trouble, and a gentle green tea with the perfect amount of dried orange peel made the start to each day so much happier.

At right you see a double dose of the Celestial Temple in the Teavana strainer, resting in a Pyrex measuring cup. Normally you just use a mug for a single serving, but I wanted to capture the color of the tea while it was steeping. The tea is rich and aromatic, with notes of flowers and honey. It’s nice because you get a full-bodied brew and the requisite caffeine kick but with great complexity and interesting aromas that will be fun for the wine enthusiast.

I do have to mention that growing up in Memphis, tea was one of my earliest beverages and one of the first things I learned how to make. Though always in the iced form. Brew four bags in a half gallon of water for five minutes, remove bags, add a quarter cup of sugar, let cool, pour into pitcher and cover. The alternative was reserved for holidays: essentially an Arnold Palmer called “Payne Tea” after my Mom’s maiden name. We would squeeze lemons and make pulpy gallons of this beverage and, to this day, none of us have ever suffered from scurvy.

High school got me into hot tea, partially as an extension of Anglophilia but also as a desire to try as many different culinary traditions as possible. Celestial Seasonings was widespread at the time and I had a blast working my way through their boxes of teabags. A night with the South American “Morning Thunder”/yerba mate was a transcendental experience of listening to trance radio and not sleeping for 36 hours. But these days, I approach tea in a much different way. I don’t add milk or sweeteners or anything else. Just the leaves, in water slightly lower than boiling, and sip at the temperature that makes me the happiest. Sure, I get some weird stares occasionally and people wonder why I’m looking at my watch for a few minutes before I drink something, but the ritual and the swirling of the colors in the water always make me happy, whether at work, or sitting in an airport, or crouched on top of a mountain where it’s taken forever to get the water up to temperature. As you sip the tannic liquid you can reflect upon centuries of British tradition and more centuries of Chinese/Indian agriculture, or you can simply accept the caffeine hit, let your belly get happy from the warmth, and be glad about the whole process… until the mug goes cold and it’s time to start over.

There are heated arguments over shipping costs and packaging costs and lots of other factors, but at the end of the day I am that six year old boy staring at the globe while lying on the floor, checking out all of these interesting places on the bottom of the sphere. Why is New Zealand a separate country from Australia? What does New Guinea have to do with New Zealand or New York or New Jersey? Why do all the pictures of New Zealand in National Geographic look a lot more like Ireland or Scotland instead of the South Pacific? As a child, I had to seek out these answers, and today, the luxury goods of the islands are delivered to my doorstep. What a wondrous time to be alive.

2011 Craggy Range Kidnapper’s Vineyard Chardonnay
Hawkes Bay, New Zealand
100% Chardonnay
$20, 13% abv.
Very interesting for a Chardonnay. Lots of green apple and pear, balanced acidity, slightly tart. Fascinating and ultimately delicious with some grilled shrimp with lime. The name of the Vineyard comes from Cape Kidnappers in Hawkes Bay, where Captain Cook’s crew got into an altercation with the locals and they tried to nab a Tahitian servant from the H.M.S. Endeavour. A bit ironic that they named the cape after that event when later, Cook would die after attempting to hold Hawaiian King Kalaniʻōpuʻu hostage.

2010 Craggy Range Te Kahu Gimblett Gravels Vineyard
Hawkes Bay, New Zealand
80% Merlot, 8% Cabernet Franc, 8% Cabernet Sauvignon, 4% Malbec
$20, 13.5% abv.
When this first arrived I was thinking that it was a Pinot Noir and let it rest in the cellar next to other representatives of that grape. And then when I served it, I knew it was something much different. While mellow and mild, this has definite structure and the balance of black cherry and leather and chocolate is incredible. Highly recommended and a great bargain, not to mention showing that New Zealand has an opportunity to do some Bordeaux or Meritage blends that can stand out.

I hesitate to quote directly from press releases or company websites, but to explain the name of this wine I could not add anything to the following: “Te kahu means ‘the cloak’ in Te Reo Maori and refers to the mist that envelops our Giants Winery in the Tuki Tuki Valley. Legend has it that this mist was used to protect a mythical Maori maiden from the sun as she visited her lover Te Mata.”

Another two wines, another two stories, and that little globe of cardboard with raised mountain features continues to spin at the slow rate of once per day, in a dance around the sun 365.25 times a year…

Note: These wines were received as samples.

Now, it’s not purely from the Tar Heel State, but it’s close enough, and I was impressed. I was also impressed with the bottle of sparkling wine that Joe brought from Georgia, and of course most in the know are familiar with the delightful Gruet bubbles of New Mexico. And on top of that, I was pleasantly surprised by my recent encounter with the fizzy Moscato of Moldova. If you know what you’re doing, good sparkling wine can be made in a lot of interesting places.

I still haven’t forgotten my encounter with Belarus, though. Shudder

2008 North Carolina Blanc de Blancs Chateau Reserve
Méthode Champenoise
100% Chardonnay: 88% North Carolina, 12% California
$35, 12.4% abv.

The nose is light with a faint tropical fruit note. It’s crisp and clean with a touch of lemony acidity. Decent bubbles with a short finish. I served this with a salad before a dinner of roasted pork, and I ended up sipping on it throughout the entire meal. A good complement with food and generally a fun wine to imbibe. It’s not often that I enjoy vintage sparklers and I’m curious as to how this one will develop over the next few years.

Note: This wine was received as a sample.

There are good hotels, affordable but clean motels, and places that are a little sketchy but sometimes the only option when there’s a big convention in town or you just need a few hours of shuteye before getting back on I-40 heading toward one of the coasts. There are the places that show up on the news for various criminal activity, and then there’s the Admiral Benbow. By the 1980s it was a haven for all sorts of weird, sad crime. If you had a friend who called in tears and needed a ride home at two in the morning, it wouldn’t be too much of a surprise to find him at the Admiral Benbow, missing his car, wallet, and most of his pride.

It was the site of the 1986 Memphis Trousers Affair, in which former Australian Prime Minister Malcolm Fraser was found in the lobby wearing nothing but a towel, and confused as to where his pants were.

This is an older and somewhat obscure cocktail, but it contains classic ingredients and proportions. You’re supposed to use Plymouth Gin, but in tribute to the Inn I went a little downmarket with a regular domestic gin.

The Admiral Benbow Cocktail
2 oz. Plymouth Gin
½ oz. Fresh Squeezed Lime Juice
1 oz. Dry White Vermouth
Garnish with Citrus Peel and Maraschino Cherry

Combine everything but the garnish in a cocktail mixer with ice. I tried one shaken and one stirred, and found that I preferred the cloudy appearance of the shaken version. Reminded me a bit of some bad motels I’ve stayed in across the country where you get a glass of water from the tap and it has to settle for a few minutes before it’s no longer cloudy.

The cocktail has a nice balance of elements, though the lime juice covers up most of the vermouth. Sort of a very tart martini, and while it won’t be in the main rotation, I think I’ll come back to it every once in a while. The stories alone are worth it.

He’d made pasta with varying results in the pursuit of delicious ravioli, but felt it was time to crack the knuckles and attempt a proper noodle. First, the dough. Simple 1 egg per 100g of flour (about one cup). He used two of each and after some vigorous kneading, had a little dough ball that needed resting. He pulled off a bit and ran it through the rollers to produce the taglierini at right. Not a perfect batch, but a decent proof of concept. Those noodles were tossed aside while waiting for the dough to rest and develop properly.

He mused on the whole eggs vs. egg yolks debate, but elected to keep it simple with whole eggs. Besides, there was no lemon pie in desperate need of meringue.

His manual stainless-steel pasta machine has nine levels of thinness, a nice square number. Some skip levels but he always works through the process methodically, two passes per setting. In the past it’s involved sweaty brows and sore arms, but on this Sabbath he fell into a rhythm and took pleasure in the work, much like the feeling of accomplishment after mowing a yard or painting a house. (Rather not like taking shingles off a roof one hot Memphis summer, which left Benito with a pair of jeans full of holes from all the exposed nails.)

The moment of truth is when you get to the seventh level of thinness and think, “Maybe it would be better to make lasagna.” But he persevered, and continued with the rolling, only occasionally dropping the handle to the ground where it clattered like a 11mm wrench falling through the engine of a car only to lodge in some obscure nook. Fortunately the space under the kitchen table is less complex and does not require a telescoping wand with a strong rare-earth magnet on the tip.

Another decision point. The pasta machine has two sets of rollers, one for the wider tagliatelle and one for thinner taglierini. He decided to try a sheet of pasta to see how the tagliatelle looked. And they were perfect. Picture perfect and delicate and even fitting within the 6mm specifications set by the EU.

Taking the story of Solomon and the baby far too literally, he split the dough in half and processed half into wide noodles and half into thin spaghetti-like noodles.

Time to let everything dry, a step that doesn’t show up a lot in cooking unless you’re making jerky or dried green beans or other survival fare. One can of course cook fresh pasta right away, but he realized that he couldn’t eat all of it in one setting (even with two dinner companions), and that it might be good enough to hang out for a few days in the freezer.

There are different ways to dry pasta: on spindly wooden pasta trees (not the other kind of pasta tree), on sheets or towels, in adorable twirled nests, or made in a dry climate more like Albuquerque than Memphis where the noodles will quickly dry themselves on the trip out of the machine.

The next decision point: which to use with his carefully made sauce and pork rillettes? The sauce was already simmering away, awaking from its winter hibernation with wakeup shots of red wine, balsamic vinegar, and a few other dashes of magic. He turned to the internet, where Facebook users had been following the progress, and ultimately went with the advice of the German reader. After all, Nudeln mit Schinken is delicious and the Germans know their pork. Plus, he was still a little concerned that the tiny noodles might fall apart.

The end result was divine, with the sauce warmed in a skillet, combined with the freshly boiled pasta and a little pasta water until everything came together perfectly. He grated a little Romano cheese on top, finding the unique tang of sheep’s milk to be a good fit for this dish.

As for the wine, he had an extra bottle of that 2004 Il Borro in the cellar, and felt that what had began as such a simple dinner deserved a really fantastic wine. Everything came together so perfectly, like magic, and Julia and The Roommate were equally enthused about the meal.

The next day, it was time for Benito to try some of the leftover sauce with the thinner noodles, the taglierini. They performed admirably but between the two he felt that the wider noodles provided a better dining experience, allowing better sensation of the flavor and texture of the homemade product.

Later, as he collected photos and began reminiscing over a regional favorite, BBQ spaghetti, served at locations like Leonard’s Pit Barbecue and too many church potluck dinners to mention. And he reflected on how a long and laborious process had brought him right back to a dish of his childhood. And while he thought that his was more refined and the pasta better presented, he thought back on both, and smiled.

Small beef burgers topped with homemade red onion marmalade, smoked cheddar, mesclun greens, sliced Roma tomatoes, and a variety of crazy mustards, because I have at least half a dozen in the icebox at any given time. And of course, a nice cold Claussen pickle to accompany the burgers and fries.

A brief note on ingredients… While I was a cheddar fiend as a child, enjoying all levels of mild/medium/sharp/etc., covered in wax or not, I really didn’t like smoked cheddar. I’d eat it with the same enthusiasm I employed while chomping down the questionable abalone dish at Dah Wah near Rhodes. Interesting but not something I’m going to seek out often. Yet as with Scotch and a few other things, I’ve discovered that smoked cheddar is amazing, even if it refuses to melt and is difficult to separate into single slices.

The meal was delicious, and fun to try with the variety of wines. I’ve had plenty of Clayhouse wines in the past, and have liked the various Paso Robles blends that made their way to my glass. And for the record, these are all Paso Robles wines…

2009 Clayhouse Estate Cuvée Blanc
40% Grenache Blanc, 40% Roussanne, 20% Viognier
672 bottles made
$23, 13% abv.
Light, mild, slight apricot aroma, low acidity, mellow mouthfeel.

2008 Clayhouse Estate Malbec
86% Malbec, 8% Cabernet Sauvignon, 3% Merlot, 3% Petit Verdot
672 bottles made
$35, 14% abv.
Plum and spice with low tannins and a long, delightful finish.

2006 Clayhouse Hillside Cuvée
56% Cabernet Sauvignon, 37% Petit Verdot, 7% Malbec
3054 bottles made
$33, 14.5% abv.
Black cherry and pepper with a touch of green bell pepper.

2006 Clayhouse Estate Cuvée
Rhone blend with Petite Sirah, Grenache, Mourvedre, Syrah
3960 bottles made
$30, 14.6% abv.
Plum and licorice, mellow and mild, soft tannins, full-bodied.

2007 Clayhouse Show Pony Petite Sirah
98.5% Petite Sirah, 1.5% Syrah
1620 bottles made
$40, 14% abv.
Nice black cherry and licorice, touch of chocolate and leather, soft tannins and delicious.

2007 Clayhouse Estate Petite Sirah
15000 bottles made
$23, 14% abv.
Nutty, earthy, rich black cherry. Great example of the Petite Sirah grape.

Note: These wines were received as samples.

I first met Paul and Angela when they reached out to me in 2007 to have a little gathering of Memphis food and wine bloggers at a Mexican restaurant downtown. I knew we’d hit it off when they bypassed the gringo fare and went straight for the cactus appetizer. At the time they wrote about local food and related topics on a blog called Squirrel Squad Squeaks, though over the years they rebranded with the more essay-driven From the Southern Table. And of course, the book has its own website, which features a calendar of book signings and other events throughout the Southeast in the next few months.

The World in a Skillet: A Food Lover’s Tour of the New American South
By Paul & Angela Knipple
Foreword by John T. Edge
The University of North Carolina Press
$35, 296 pp.

While you can pre-order the book at Amazon using the above link, fellow Memphians might want to attend the official launch party at the local independent Booksellers at Laurelwood, formerly Davis-Kidd.

Don’t let the cover mislead you: this is not a collection of Southern classics like cornbread and collard greens, though those dishes make appearances. Rather, it’s a look at the increasing cultural and culinary diversity of the South and how such cooking traditions have settled and adapted in towns small and large in this corner of the United States.

The new South is a different place. Within walking distance of my abode in a fairly vanilla suburb of Memphis, I have two Thai restaurants, a Vietnamese place, two Indian restaurants and a third grocery store, two Japanese sushi bars, and more. I now encounter old Russian ladies working at local supermarkets, and whenever I say “Спасибо”, I get an involuntary response of “Пожалуйста” followed by a chuckle at the short Irish guy spouting bad Russian. Less than 20 years ago, this was still farmland, and even 10 years ago it was just a sea of fast food joints and chain restaurants.

Each chapter focuses on a chef or a restaurant, telling the story of how that person or family came to the United States, and concluding with a couple of choice recipes. (Memphians include Pepe Magallenes of Las Tortugas and Wally Joe of Acre.) In places, anecdotes and cooking tips are included as sidebars. It’s a fascinating oral history project that has the added benefit of making you very hungry.

It reminds me a lot of one of my favorite formative cookbooks, Jeff Smith’s The Frugal Gourmet on Our Immigrant Ancestors (Recipes You Should Have Gotten From Your Grandmother). He was writing from experience in the relatively cosmopolitan cities of Chicago and Seattle as well as lots of world travel. I was excited to have one book that had dozens of chapters focused on specific world cuisines, each with an introductory story/history lesson, quotes from friends, and four or five recipes. For someone that would go on to get excited about wines from Colorado, Moldova, and India, it was a book that combined Gourmet with National Geographic. (And come to think of it, the Hawaii chapter had a drawing of a topless native…)

For me, the best part of The World in a Skillet was reading about Haitian food. I’ve never been exposed to it and have never thought to seek it out, despite a love of Cuban, Jamaican, Puerto Rican, and other styles of cooking that are collectively Caribbean but so individually unique. I can’t wait to try out the recipe for queue de boeuf, which combines two of my favorite things that never made Julie Andrews’ list: habaneros and oxtails.

The book is a great read for either short or long stretches and builds upon a unique strength possessed by the authors. They both have distinct and interesting personalities but are able to collaboratively write in a third and separate voice. I’ve known them for years but when reading their essays or this book I can’t pick out which parts are Paul’s or Angela’s. I can edit or be edited, but I can’t write with a partner to save my life, and I admire that talent. Think about that love and friendship when you’re reading the book, and it will let you know how they were able to get so many people from so many different backgrounds to contribute to this effort. Best of luck to them both, and I can’t wait to read the next one.

Note: This book was received as a sample.

When the bottle first arrived, I snapped a photo and thought “Malbec” and set it aside to let the bottle rest and cool for a few days before sampling it. The first taste revealed more complexity than I was expecting, and I peeked at the list of grapes. Really a fascinating mix while remaining majority Malbec. I enjoyed it with roasted pork and a few steamed vegetables… Nothing special, but I was in the mood for a light dinner and the flavor of the pork shoulder was great with this bottle.

2009 Clos de los Siete
Mendoza, Argentina
57% Malbec, 15% Merlot, 15% Cabernet Sauvignon, 10% Syrah, 3% Petit Verdot
$18, 14.5% abv.

Great red blend with a good bit of heft to it. Firm tannins, big body, and lots of dark fruit. Blackberries and plum, touches of cedar and tobacco, long finish. 50,000 cases were produced, and imports from Argentina are somewhat easier than the former Soviet Bloc, so it shouldn’t be too difficult to find this wine. While I normally recommend flavorful red meats with Malbec (beef, lamb, buffalo, etc.), this one is more delicate and I think needs to go along with duck, pork, or veal. If you get a chance to try it with any of these, let me know what you think.

Note: This wine was received as a sample.

Although Moldova boasts five thousand years of wine production, there have been significant interruptions. 300 years of occupation by the Ottoman Empire, WWI, WWII, then half a century of making sweet wine and vodka for Russia, and most recently, since 2006 Russia has had a ban on Moldovan wine due to tensions over Transnistria. Losing their biggest export market meant that Moldovan winemakers had to look elsewhere for sales, which is how a bottle of bubbly and a bottle of vodka from Exclusiv ended up here in Memphis.

A friend asks, “How’d you get Moldovan wine and liquor?” I reply, “Well, it has a lot to do with the 1939 Molotov–Ribbentrop Pact and the Cession of Bessarabia. How much time have you got?”

Exclusiv Vodca
Distilled from wheat
$9, 40% abv.
Typing notes about vodka is always interesting, because you’ll have an Absolut and a Polish wodka and now “Exclusiv Vodca”, all fun for the spell check. The vodka is clean and neutral with a quick finish. Very mild notes of grain. I sampled it both at room temperature and after a few hours in the freezer, and it’s much smoother at low temperatures. The real deal here is that you can get a frosted-glass bottle full of decent wheat vodka for under ten dollars, a third the price of its anserine competitor.

NV Esti Exclusiv Moscato Rosé
Made from Muscat grapes
$9, 10% abv.
I was excited to try this, but I was afraid that it would be incredibly sweet, or perhaps evoke some of the memories of my run-in with Советское Шампанское. But I was pleasantly surprised. Slightly musky nose with touches of ripe plum, classic Muscat aromas but with a deeper edge. Great acidity and not too sweet, great balance. Not cloying on the finish. Fascinating dark flavors and reminiscent of the plump muscadine grapes that grow wild here in the South. It’s still sweet enough that I’d recommend it as a dessert wine, though if you’re looking for an introduction to Eastern European wines you’ll be hard pressed to find one that’s a better crowd pleaser. The bottle’s non-threatening, it tastes good, and the Italians have made the word “Moscato” a safe one for the wine novice. Really a fun bottle, and worth checking out if you get the opportunity.

Note: These bottles were received as samples.

Now, I have no way of knowing this for sure, but it’s possible that a young Gustavus Adolphus took his first sip of liquor from the same distillery whose bottle now graces my humble Memphis abode. Skål, Gustav!

Kanon Organic Vodka
Sweden
$25, 40% abv.

This vodka is distilled from locally grown organic wheat, and on top of that the distillery currently runs on wind and water power. There’s a somewhat grainy flavor with a crisp finish–no citrus notes, but more earth and a touch of astringent bite on the end. Ultimately smooth but bracing. It works well in cocktails: I tried it with a Moscow Mule as well as a simple Vodka Tonic, and both got the personal seal of approval. Good all-around solid vodka with a fun story.

On top of that, it is an interesting bottle. While the design is a bit hard to make out (not enough contrast in that lower text!), I like the simple sans-serif font and the old metal seal of the cannon foundry. The sliced off cannonball cap is a nice touch, and I’ll probably hang onto this bottle for fun even after its contents have gone the way of Sweden’s non-neutral past.

P.S. One other odd bit of Swedish military history that I love but rarely get to mention. In the 19th century, the island of Visingsö was planted with oak trees in hopes of having shipbuilding supplies for necessary invasions of Germany or England or whoever needed to be fought… in 200 years. In the 1980s, the forestry service contacted the Swedish Navy and said, “Your trees are ready.” Now it’s a national forest.

Note: This spirit was received as a sample.

For more : Zebra Curtains 2012

After some research we found that Low Power PC has been introduced by some people around the world and has been a great success. It has a saying that its energy costs reduced 60% of the current energy consumption. So a Low Power PC can be a great revolution for the people and countries.

Its not just about the power consumption, but they are also the cheapest found on market. If people are really concious about the energy and the money then, I suggest people surely should get a one. I have order a piece for myself, as every good things should be started from ownself.

Save energy, Save world – Go green.

tempranillo sandy soil Bodegas Vinas del Cenit, DO Tierra del Vin de Zamora spain castile and leon

Bodegas Vinas del Cenit, Tierra del Vino de Zamora, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine — This is a selection of samples. Use Image SEARCH to find more relevant photos — Bodegas Vinas del Cenit is a winery located near the small town Villanueva de Campean in the Tierra del Vino (Denominacion de Origen Tierra del Vino de Zamora) region in north western Spain. It is near the Duero river and near the DO Toro. The winery itself is an isolated building, almost warehouse-looking, on a small hill at the end of a dirt road.

The main grape variety grown in the vineyards is tempranillo (also called tinta de toro). There is also some muscatel and malvasia. The vineyards are on a variety of different soil types, including calcareous sand stone and sand. Vines are spaced wide, the climate is hot and dry and water is scarce, and yields are very low. Most vines are trained (pruned) in the gobelet (bush vine) free standing system, without supporting wires. There are even some ungrafted vines in the vineyard. Why these wines survive and are not attacked by the vine louse is a mystery.

Bodegas Viñas del Cenit makes two main wines, both red. Venta Mazarron is made from tempranillo and carries the denomination Tierra del Vino de Zamora. It is aged for some time (8 months) in oak barrel and has a deep colour. The other wine is simply called Cenit, is also a tempranillo wine but with longer oak barrel aging – almost two years. Both wines are very substantial and modern in style.

http://www.bodegascenit.com

prieto picudo Pricum bottle Bodegas Margon , DO Tierra de Leon , restaurant Imprenta Casado, Leon spain castile and leon

Bodegas Margon, Tierra de Leon, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine — This is a selection of samples. Use Image SEARCH to find more relevant photos — Bodegas Margon is the creation of the two families Martinez and Gonzalez in the Léon region. It is located in the small village Pajeres de Los Oteros in Castilla y Leon (Castile and Leon) in north-west Spain. The DO (Denominacion de Origen) is Tierra de Leon.

The bodega was created only a few years ago so the winery has been built recently. Nothing seems to have been spare in equipping the winery with the latest vinification technologies. There are shining stainless steel tanks as well as handsome wooden fermentation vats. There is a barrel aging room filled with oak barriques for the aging of the wines. The winery is run by the oenologist and winemaker Raul Perez Pereira together with Eugenio Gonzalez Rubio and Alfredo Martinez Cuervo, co-owners.

The main grape variety for the wines is the local prieto picudo. The vines grow on dry land, are planted with a very low planting density (there is so little water so the density must be kept low), some are approaching a hundred years. They make a range of wines, all under the brand Pricum (perhaps unfortunately chosen, for the English market). For example: Pricum Rosado; Pricum Albarin Barrica made from the albariño grape variety and aged in wood, Pricum Albarin Valdemuz a white wine where albariño is blended with verdejo; the red wines Pricum Prieto Picudo, Valdemuz and Paraje de El Santo, and a sweet white Pricum Aldebaran Vendimia Tardiva.

http://www.bodegasmargon.com

stained glass windows cathedral santa maria de regla , Leon spain castile and leon

Leon, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine — This is a selection of samples. Use Image SEARCH to find more relevant photos — Leon is a city in the region of Castilla y Leon (Castile and Leon) in north-west Spain. I arrived there being on a wine tour of the wine district in this part of Spain. I only wish I had had more time in Leon. It seemed like an interesting city.

Leon is the capital of the province of Leon with a population of 140,000 people. It is on the Bernesga river and also on the pilgrimage route Camino de Santiago leading to Santiago de Compostela on the Atlantic coast.

There are many sites and interesting buildings in Leon. some examples: the magnificent Gothic Santa Maria de Regla cathedral on Plaza de Regla, the Casa de Botines designed by Antoni Gaudi, the Palacio de Guzmanes etc etc.

There are also many restaurants and cafés of course. One to mention in particular is the restaurant Imprenta Casado where we had a wonderful lunch with some excellent wines from Castilla y Leon.

Time to go back?

When most people in the US crave “Italian” food, the menu sticks to the Southern Italian and Sicilian recipes as they’ve become adapted into the distinct Italian-American cuisine of the 20th century: spaghetti, pizza, lasagna… Noodles and cheese and red sauce. When I visited Italy for three weeks, I spent the entire time north of Rome (except for two somewhat unpleasant days in Rome itself). One of my favorite things to make and consume is crespelle, savory crêpes that are sort of like Italian enchiladas: stuffed with meat and vegetables, topped with a sauce, and baked. Here I used Marcella Hazan’s classic recipe with a spinach, garlic, and prosciutto filling with besciamella sauce and grated Romano cheese rounding out the inside and outside of the crespelle. Absolutely wonderful, and I limited myself to three as the primo piatto with a little New Zealand white wine I’ll write about later.

For secondo piatto, I didn’t follow any specific recipe but rather went with a gut feel about what I was craving: a rabbit chopped into its constituent cuts, slowly stewed with sweet discus-shaped cipollini onions, homemade chicken stock, red wine, and San Marzano tomatoes. A few hours did the lagomorph good, and I was able to spoon the rich stew on the plate beside a healthy dollop of freshly mixed polenta.

Sadly, this photo didn’t come out quite the way I wanted, but I was ravenous at this point and had just finished a few hours of cooking and plating and everything else for just two people. Julia had never had rabbit before but dove into it enthusiastically, and while I’ve prepared this meat many different ways in the past, I’ve got to say that this not only satisfied my cravings for rustic European food but was also my best rabbit dish to date. The onions were great but I knew that I could coax some more flavor out of them. Thankfully I had more cipollini waiting in a little net bag for Sunday lunch…

Time out for wine, which is really the focus of this blog, right? I had a pair of wines from Il Borro, a Tuscan winery operated by the Ferragamo family, famous for their fashionable shoes over the past hundred years.

Both wines are of the following label and built from the same combination of grapes:

Il Borro Toscana IGT
50% Merlot, 35% Cabernet Sauvignon, 10% Syrah, 5% Petit Verdot

The 2008 celebrates the 10th anniversary of this blend, and retails for around $36 dollars at 14% abv. The 2004 vintage was included for aging comparison and clocks in at 14.5% abv. I really like the inclusion of Syrah along with the standard Bordeaux grapes, whether we’re talking about California or elsewhere. Both wines have a dominant profile of bright red cherry, with notes of cedar, leather, and a somewhat creamy finish. Hints of spice showed up later. While both wines had great full-fruit elements, the 2004 was smoother, better balanced, and had lighter tannins.

And, I must admit, both wines were amazing with the stewed rabbit. But how would they hold up the next day for Act II?

As I was celebrating getting out of a small cooking rut with some culinary successes, I chose to continue that momentum with some leftovers and a few additional ingredients. This Southern boy was craving cornbread and collard greens. But I didn’t want a slab of ham and some broccoli-rice casserole to round things out. I slow-cooked a big bunch of mustard greens with garlic and leftover prosciutto, seared and roasted a lamb shoulder chop, and pan-fried some of the leftover polenta in slices, topped with a bit more of the shredded Romano.

But what about my precious little cipollini? Oh, I just tossed them with a combination of balsamic vinegar, maple syrup, and olive oil and roasted them for about an hour until they became the sweetest little gems that any root vegetable could ever hope to become. Sunday lunch was a solitary affair, and once again the wines worked quite well with the food I’d made. I was able to quietly toast the anniversary with a pair of great wines in front of me, and no worries about the massive consumption of onions and garlic for any potential social encounters in the following eighteen hours.

All in all a delightful and epicurean weekend. Part of me wishes that I’d been able to entertain more people with the dishes, but on the other hand, it was fun to cook for two and then one. Simple peasant food can often be the source of such deep and wonderful pleasure, and on a cold January afternoon, that can sometimes be best enjoyed in smaller settings.

Note: These wines were received as samples.

Recently, one of the bedrooms of the most preferred models in the round bed bedroom models. Stance with its own air and creates a completely different bedroom decor with this model, water and air-filled models of the new favorites of people are becoming. Forming an air of elegance with this model is different from the bedrooms bedroom decoration ensured that the people who make the most favorite model. In particular, this model which has become a symbol of modern decoration in the bedroom, has earned the admiration of the people with the atmosphere created by the bedrooms.

How to celebrate? The Seven Year Itch suggests that it’s time to wander and maybe start writing for a different, younger blog. The seventh-inning stretch would indicate that it’s time to take a short break and make sure I can keep going for another two years. The existential dread of seventh grade encourages me that if I make it through this awkward phase with sanity intact then everything will be great later on.

None of that really applies to blogging, does it? There’s no end in sight, no definite map of how things should or can develop over time. Frankly, lasting past a week is a big accomplishment for most any website in terms of making new content and providing regular updates. In that respect bloggers are more like survivors of the Ebola virus: “We don’t know how long you’ll live because typically people in your position are gone by now. Please don’t cough on me.”

It’s been a fun year blogwise. Some highlights include:

• Tasting a wine from my birth year of 1976
• Hanging out with fellow bloggers Samantha and Joe
• My public radio interview
• My favorite April Fools Day Post
• Reaching 1000 posts

So what next? I’ve got a few ideas and tweaks and twists that I might apply to the blog, or not depending on how they work. I’ll probably redesign the whole layout again in a few months when I get tired of this particular look. Might try to do some more challenging cooking, tackling those areas like pastry or sausage making in which I have limited experience. But for now, I raise my glass to you, dear reader, and shout “Excelsior! Onward and upward!”

There are many versions of this involving some crazy substitute ingredients, but I settled on this one from Robert Hess because it had a kind of Sidecar vibe that I was liking. And about halfway through the cocktail, I introduced the ginger ale to try that style.

The Suffering Bastard

1 oz. Gin
1 oz. Lime Juice
¾ oz. Bourbon
Dash of Angostura Bitters
Ginger Ale to taste

Combine ingredients in glass and stir. Garnish options include all or some of the following: maraschino cherry, orange wedge, sprig of mint, and cucumber peel. Go crazy if you’re making it for something else, but a young bachelor making a cocktail for himself after work might want to stick to those ingredients that can be poured from bottles or pulled from jars (though he will squeeze fresh lime juice, because he is not an uncivilized wretch).

The list of ingredients seems insane, but this works amazingly well. It somehow ends up tasting more like fresh squeezed orange juice than a Screwdriver, and you can’t detect the presence of either Bourbon or gin. The citrus and bitters combine with the aromatic liquors to produce a strangely balanced new flavor. WIth ginger ale, it moves from a tart and powerful cocktail to a refreshing icy sipper that would be great in the summer. I’d say mix up a pitcher of this and serve it at a party before you tell folks what’s in it. They should be pleasantly surprised.

Fisheye is based out of New South Wales, though the grapes come from Southeastern Australia. The holidays are over, but there are still parties to be had in the early part of the year and a need to stock up on inexpensive wines to satisfy a crowd. Like the Super Bowl, or, well, Australia Day on the 26th.

2011 Fisheye Pinot Grigio
Southeastern Australia
$7, 12% abv.
Ripe and fruity with a lot of peach and tart acidity. Great with grilled shellfish and fresh salads, which is a bit at contrast with wintry weather up here in the Northern Hemisphere, but there’s no reason to pretend like it’s warmer.

2010 Fisheye Shiraz
Southeastern Australia
$7, 13.5% abv
Black cherry and plum, fruit forward with milder tannins than expected. Simple and uncomplicated and a good accompaniment for burgers or some flank steak.

Note: These wines were received as samples.

I was planning on doing simple tacos for Saturday, with roasted chicken thighs and braised pork shoulder. With the latter I’ll usually throw a few cans of tomatoes and chiles in the enameled Dutch oven along with the pork and let it slow cook until everything is nice and tender, just enough to be pulled easily with a fork. I got distracted with a few other projects and that shoulder ended up simmering for almost ten hours. Because I’d started on Friday, there was plenty of time to make something new for Saturday, but I decided to let it all cool and see what I had to work with in the morning.

Saturday I woke up and discovered that the pork was almost mushy. Flavorful, just barely still in muscular strings but soft and buried under a half inch layer of pork fat and gelatin. I poked around and thought that, it weren’t for the tomatoes and chiles and assorted spices, I’d accidentally made rillettes de porc. For the tacos, I took a few spoonfuls and mixed in a bit of chipotles in adobo sauce. I had to be gentle, and just barely warmed it, but the rillettes worked wonderfully in a warm flour tortilla at lunch.

For dinner, I took the opportunity to try another application with my favorite sandwich, the medianoche from Cuba. Ham, Swiss cheese, mustard, pickles, roast pork, all pressed in a loaf of bread split longways and brushed with butter before grilling. Most of the elements of this sandwich are pretty basic and don’t change a lot, but the type and preparation of the pork does make a big difference. Sliced pork loin doesn’t work that great. Smoked or roasted shoulder that’s been pulled is the standard, but can often come out in chunks as you’re eating.

But a rillettes-style preparation? Perfect. The flavor is great, but you also get something like a porky version of the tuna melt. Some of the fat renders back out into the bread and helps with crisping, while it slices neatly and makes for easy eating. If I were having to make a lot of these on a regular basis I’d be making Caribbean-spiced rillettes all the time.

I’ve packed away most of my rillettes de porc mexicaine in the freezer, knowing that in a month or so I’ll want to mix some with chopped dates and almonds to serve on toast points.

In the past few years I’ve grown to love and appreciate a good Scotch. On the rare occasions when I order it in a restaurant, I tend to go with the funky, peaty bottles from the islands. And I’ve had some beautifully aged Scotches as well. Thus I was excited when Julia regifted me with a bottle of Dewars 12. Whoever gives aged Scotch to a twenty-something woman is crazy, but despite all of that I came out as the clear winner.

A quick diversion… The last bearded president was Benjamin Harrison (1889-1893), which has allowed me to rebuke my mother’s notion of “scruffy” with my own definitions of “presidential”, “Victorian”, or perhaps my favorite, Fredric’s suggestion that I don’t need to shave in order to preserve a certain Rabelaisian character. So I enjoy that little connection to our last president with full facial hair, and have also begged for a bachelor presidential candidate like James Buchanan. Fred Thompson was the closest in recent history, but I bring all of this up because Scottish immigrant Andrew Carnegie gave Benjamin Harrison a bunch of Dewar’s Scotch back in 1891 and it became popular in the US because of said gift. Carnegie built a ton of libraries, I love libraries and enjoy reading, and the connections keep intertwining like the complex offspring of a hydra and an ouroboros.

Dewar’s 12 Year Old Special Reserve
$18/375mL, 43% abv.
Scotland

Rich and tangy on the initial taste with deep oak notes. Vanilla, caramel, and smoke show up with little touches of tobacco, leather, and orange peel. Entry level Scotch tends to be thin and quick; this has some weight and heft to it, and clings to the glass. Now, I’ve had deeper 18 and 20 year olds, but I’m quite pleased with the performance of this filly that’s made a dozen laps around the sun before settling for a quiet rest in my small brandy snifter. Time to pour another half inch in the glass and enjoy the sting of cold weather against the warmth of slowly sipped whisky as did my ancestors…

As is often the case when you get irritated about a certain food, you stop looking at it and then it becomes invisible. But in my continuing joy of cooking things that are new to Julia, I decided to give the game hen another try. And surprisingly, the local Super Target had a bunch of them in the freezer for around $3 a pop. And more importantly, they were small. Not frail like quail, but the stocky little bantams I’d come to love years ago.

I was going to do simple salt and pepper for the ladies, followed with something spicier for myself, but I rolled the dice and ground up a little mole sauce using dried guajillos, cocoa powder, walnuts, garlic, olive oil, and a few other bits of magic. I thoroughly coated all three birds and roasted them in a hot oven. For sides, a little red cabbage and apples, some multicolored baby potatoes, and suddenly we’ve got a simple winter meal that’s packed full of flavor. The game hens and potatoes were a big hit, with mixed reviews on the cabbage. Now I’m wishing I’d added a lot more vinegar to that particular dish, but I’m happy with the way everything turned out.

While possibly not the ideal pairing, the margaritas from Monday’s post turned out to be a very fun and tasty accompaniment to lunch on a rainy Saturday afternoon in January.

I’m not a tequila expert, but I do tend to be a purist when it comes to the margarita. And while I love the classic lime, I’ve always felt it was in the spirit of the cocktail to use other freshly squeezed citrus, like my Blood Orange Margarita.

For this I used a basic 4:2:2:1 ratio, which is four parts tequila, two parts lime juice, two parts orange liqueur, and one part simple syrup. The tequila is listed below, but I was really impressed with a new orange liqueur I found. O3 is made by DeKuyper and is clear and slightly sweet like Cointreau. It’s made from Brazilian pera oranges and has a great fresh orange peel aroma to it. Not really sour or bitter but focused on the sweet and fruity aspects of the orange.

Lunazul Reposado
$30/1.75L bottle, 40% abv.

A decent and affordable tequila with a good bit of oak and earth on the nose. It’s got that classic tequila tang to it but with more depth than I was expecting. As a cocktail ingredient it made for a great margarita, just enough agave aroma and flavor to make it authentic without being overwhelming in any direction.

Bake jumps appear like lollypops but you are truly dessert. They may be referred to as dessert jumps, dessert baseballs, baseballs on- a-twigs, they are so sweet and interesting ant flavor incredibly. In reality driving them to does not take long, you only need to follow the right after steps:

1: Fill in the cook jumps griddle with any dessert combination.
2: Wear the cover.
3: Put the griddle within the stove.
4: Beautify them wish.

Ultimately you should have delicious jumps. Many reasons exist that produce cook jumps on top of the the baking globe:
Initial, it’s because you’re able to takes place personal dessert combination. You don’t have to stick to any formula just complete the wedding cake griddle with your typical dessert combination.

Second, there are no forks, no discs no far more hassle because when you purchase the incredible as noticed in the news jumps griddle, you’re able to have reusable twigs. Therefore, you possibly can make as much jumps that you can. So, don’t worry about laundering food or washing flakes following each and every celebration. They may be really convenient to help you just seize and go. They may be appealing and incredibly very easy to make.

Third, bake pops are suitable for all your specific celebrations. You can create diverse shapes and forms on each and every situation. Beautify your own cook jumps the method that you want. If you buy this the baking system, you may obtain a decorating notion information and a press package. These power tools will allow you to a lot on pedaling the jumps. So, you possibly can make special birthday jumps, holidays’ jumps, weddings’ jumps and even frozen treats jumps.
Ultimately cook jumps are very well appreciated because they could be dished up when and anywhere. They can be draped and hang with a plate for company within the family area or simply in a very cup for kids and other loved ones as goodies.

Future Metals also offers value added services to assist our customers with the introduction of ‘Lean Principle’ into their
metals supply chain. These services have been proven to reduce cost while improving overall productivity.

               Mr.Obaidul Karim started his business carrier in early eighty with Mala Chemical Company Co Ltd (now Orion Infusion Ltd). With the merit, dedication and commitment, he stepped towards success with pharmaceuticals, toiletries & cosmetics and trading business with the name ‘ORION’. In 1992-1993 ORION, with the leadership of Mr. Obaidul Karim acquired the then ailing Kohinoor Chemical Co Ltd. Currently, ORION GROUP is one of the largest groups in the country. 

Stevens Garnier is one of the UK’s most-established wine merchants. It began in the 1970s and now has a portfolio covering all of the world’s major wine regions.

Sogrape Vinhos, one of its first agencies, is Portugal’s biggest wine company, with a turnover of €185m and 1300ha of

Second Part

“The Dinghong Fund (Dinghong means ‘In Red’) plans to invest in €110m on wine over a five-year period starting this year, according to a representative from Bordeaux negociant Vintex & les Vignobles Grégoire, which will manage the fund’s wine buying.” – Say Decanter.com

This is a huge step

It’s an event where try portuguese’s marvellous gastronomical history and try the flavours of wonderful wines: wines, pastry, cheese and others will be there.

It will also have:

Wine Tasting
Culinary demonstrations

Complete article here, by Hipersuper

From the 21 finalists these were the winners:

Alheira de Mirandela
Queijo da Serra
Caldo Verde
Arroz de Marisco
Sardinha Assada
Leitão da Bairrada
Pastel de Belém

Another example of Portugal’s brilliant food.

You can check everything at the event’s site:

http://www.7maravilhas.sapo.pt

Las Medulas Roman gold mine spain castile and leon

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Las Medulas Roman gold mine, el Bierzo, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine.

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Las Medulas is an incredible man-made landscape in northern Spain in Castilla y Leon (Castile and Leon).

This is how Wikipedia describes it: “Las Médulas is a historical site near the town of Ponferrada in the region of El Bierzo (province of León, Castile and León, Spain), which used to be the most important gold mine in the Roman Empire. Las Médulas Cultural Landscape is listed by the UNESCO as one of the World Heritage Sites.

The spectacular landscape of Las Médulas resulted from the Ruina Montium, a Roman mining technique described by Pliny the Elder in 77 AD consisted of undermining the mountain with large quantities of water supplied by at least seven long aqueducts tapping the rivers in the nearby mountains. The same aqueducts were used to wash the extensive gold deposits, a precursor of Californian hydraulic mining. The area Hispania Tarraconensis had been invaded in 25 BC by the emperor Augustus, so the mining was initiated some time after the region had been subdued.”

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Castilla y Leon El Bierzo Las Medulas Roman gold mine – stock photo samples – Images by Per Karlsson

tempranillo and Gabriella Opaz, Catavino journalist Bodegas Vinas del Cenit, DO Tierra del Vin de Zamora spain castile and leon

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A short photo essay of a research trip with wine journalists from the Circle of Wine Writers (CWW) in Castilla y Leon (Castile and Leon) in Spain’s north-western corner. The pictures may be slightly tongue in cheek and does not necessarily reflect the intense and dedicated work that goes into wine writing and wine journalism. My friends will forgive me.

Castile and Leon is a little known but very interesting part of Spain. There are several sub-districts that produce great wines. Some of the wines are very traditional and old-fashioned and others are hyper-modern. The climate is often dry and hot, the vineyards planted sparsely with vines, and you can find some amazing old vine vineyards with vines that are almost like individual works of art.

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Castilla y Leon CWW – Images by Per Karlsson

stairs down to the underground cellar bodegas frutos villar , cigales spain castile and leon

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Bodega Frutos Villar, Cigales, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine — This is a selection of samples. Use Image Search to find more photos — Bodega Frutos Villar is a winery in the Cigales DO (Denominacion de Origen) in Castilla y Leon (Castile and Leon) in Spain. Cigales is a small town close to the city of Valladolid where they have their Bodegas Calderona winery. Frutos Villar has a long history starting as a wine trading company in the DO of Toro. It is now also active in the wine regions Rueda, Ribera del Duero, and Vino Tierra de Castilla y Leon.

Bodega Frutos Villar makes a wide range of wine under various brands: Conde de Siruela, Muruve, Calderona, Miralmonte, Conde Ansurez, Riberal, Don Frutos / vina Morejona, and Tasco.

The vineyards of Bodega Frutos Villar are mainly planted with the tempranillo grape variety for the red wines. For the rosé wines they use verdejo, tempranillo, albillo, and garnacha (grenache). They also make some white wine from e.g. verdejo and sauvignon blanc.

The winery is large scale and modern, with a mix of traditional installations and modern technology (eg a centrifuge for clarifying the wines). Some of the wines are aged in wooden barrels in the oak aging cellar. But in the village of Cigales they also have some very traditional and old fashioned underground cellars. On the outskirts of town there is an area with what looks like giant ant hills. In fact, it is the entrances to a vast labyrinth of hand-dug underground wine making and wine storing cellars. Today some of them are still used for wine making and others are used for receptions.

http://bodegasfrutosvillar.com

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Castilla y Leon Cigales Bodegas Frutos Villar – stock photo samples – Images by Per Karlsson

1970 Rosado old bottles in the cellar , Bodegas Otero, Benavente spain castile and leon

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Bodegas Otero, Vinos de la Tierra Valles de Benavente, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine.

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Bodegas Otero, Vinos de la Tierra Valles de Benavente – Bodegas Otero is a hundred year old family wine business in the town of Benavente in the region of Zamora in Castile and Leon (Castilla y Leon) in northern Spain. Amazingly, the family business is still located in the same place as it was in 1911 when don Juan Otero Colino opened a shop selling wine there.

The wine making business of Bodegas Otero really started in 1853 after a new winery had been built. Even the winery is at the same location as 100 years ago. It shows a mix of tradition and modern technology. There are old concrete fermentation tanks as well as more modern temperature controlled stainless steel vats. (A curiosity: there’s an almost antique washing machine!) Some of the wines are aged in oak barrel.

The wines made at Otero are mainly what is called Vino de Calidad (quality wine) from the region of Valles de Benavente. It is located in north western Spain, just on the edge of Portugal. Bodegas Otero makes wine from their own vineyards and from grapes harvested in the vineyards of some 300 independent grape growers. The grape are both of relatively well know varieties and specific autochthonous for the region: prieto picudo, tempranillo, mencia, verdejo, malvasia, garnacha, and even cabernet sauvignon. Bodegas Otero makes a range of different wines. Their main wine labels are Otero Tinto Reserva, Pago de Valleoscuro, El Cubeto, Vina Alegre, Panduco, and Pena Trevinca. Some are made in both red, white and rosé / rosado versions.

http://www.bodegasotero.es

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Castilla y Leon Benavente Bodegas Otero – stock photo samples – Images by Per Karlsson

View over Duero , Fermoselle spain castile and leon

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La Setera, Arribes, Castilla y Leon, Spain, stock photography samples, by Per Karlsson, BKWine.

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La Setera is a small family run wine and cheese farm in Spain, in the tiny village Fornillos de Fermosells in the Zamora region (Castilla y Leon / Castile and Leon). The winery is in Arribes del Duero (or DO Denominacion de Origen Arribes). Arribes del Duero is a long drive west from Valladolid taking you almost to the Portuguese border. The landscape is barren, dry hills, bush vegetation, scattered vineyards, but also spectacular when you get close to the winding Douro river.

La Setera started making cheese in 1993 and wine in 2003. It is run by the Spanish-English couple Sara Groves-Raines and Francisco José (Patxi) Martinez. Bodega La Setera makes only 12,500 bottles of wine per year. The vineyard is planted with vines spaced wide, water is a limited resource. In the tiny winery the grapes are fermented in stainless steel tanks. Some wines are aged in wooden barrels. La Setera makes red, rose and white wines: La Setera Blanco Malvasia, Rosado, La Setera Tinto Crinaza, Tinto Joven, Tinto Roble (oak aged) and Tinto Roble Seleccion Especial, all sold at very modest price. They also make a sweet wine from merlot (!) grapes. The red and rosado wines are made from the grape vine variety “juan garcia” giving dense wines with a pronounced acidity and good structure. The white wine is made from malvasia grapes.

La Setera is also a “queseria”, a cheese making dairy. They produce 5000 goat cheeses per year. The cheese is hand made, stored and aged in a cheese ‘aging room’. During the aging process the cheese gains in flavour and gets a hard crust. They also make a blue cheese, Queso Azul.

http://www.lasetera.es

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Castilla y Leon Arribes del Duero Bodega La Setera – stock photo samples – Images by Per Karlsson

Oak barrel aging and fermentation cellar. Domaine Bertagna, Vougeot, Cote de Nuits, d’Or, Burgundy, France

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Domaine Bertagna, Côte de Nuits, Burgundy, stock photography samples, by Per Karlsson, BKWine.

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Domaine Bertagna is a wine estate located in the village Vougeot, on one of the main streets, in Cote de Nuits in northern Cote d’Or in BBourgogne. Go out back and you immediately get into the vineyards, with a view over neighbouring Clos de Vougeot.

Since the 1980 it is owned by the family of the German business man Gunther Reh. Today it is Eva Reh and her husband Mark Siddle who runs the estate. The total vineyard area is about 21 hectares. It is planted almost exclusively with pinot noir, the dominant grape variety in Cote de Nuits, to make red wine. They also has a tiny patch (well, not so tiny in Bourgogne, to be honest) of 1 hectare of chardonnay to make some white (that is indeed excellent too).

Their vineyards are in various appellations: Vougeot, Corton Charlemagne, Chambertin, Corton, etc. They produce wines from 18 different appellations, five grands crus, seven premier crus.

http://www.domainebertagna.com/

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Bourgogne Vougeot Domaine Bertagna stock photo samples – Images by Per Karlsson

Chateau du clos de Vougeot and vineyard cote de nuits burgundy france

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Clos de Vougeot, Vougeot, Cote de Nuits, Burgundy, stock photography samples, by Per Karlsson, BKWine.

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Clos de Vougeot (or Clos Vougeot) is a grand cru vineyard in the commune of Vougeot in the Cote de Nuits in Cote d’Or in burgundy. In its centre there is an old medieval monastery, called the Chateau du Clos de Vougeot.

The Clos de Vougeot has some 50 hectares, which makes it the biggest grand “vineyard” (perhaps more accurately, grand cru appellation) in Cote de Nuits (Bourgogne). It was created in the medieval age by the Cistercian monks from the Citeaux Abbey.

The vineyard is enclosed by a stone wall, hence the prefix “clos”. It produces red wines from the pinot noir grape (a small portion of chardonnay, pinot blanc and pinot gris is allowed). Clos de Vougeot is also famous for the large number of owners who each own a plot of the “vineyard”. The number varies depending on the source, sometimes quoted as high as 80. Jasper Morris lists 41 in his book on Burgundy. The truth is probably in between. Some of the land owners do not make wine themselves but sell grapes or must to others. Since it is a very well known grand cru appellation many négociant consider it important to be able to offer a Clos de Vougeot wine to their customers.

Each year there is a famous festive dinner given at the Chateau du Clos de Vougeot. It is the Confrerie des Chevalies du Tastevin who gives their great annual dinner.

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Bourgogne Vougeot Chateau du Clos de Vougeot – stock photo samples – Images by Per Karlsson

Vineyard. Le Grand Cru Richebourg. Vosne Romanee, Cote de Nuits, d’Or, Burgundy, France

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Romanee Conti, Vosne-Romanee, Côte de Nuits, Burgundy, stock photography samples, by Per Karlsson, BKWine.

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Romanee-Conti is one of the grand cru appellation vineyards in the commune of Vosne-Romanee in Cote de Nuits in Bourgogne. It is a monopole (fully owned) by the Domaine de la Romanee Conti, sometimes called DRC. It is planted exclusively with pinot noir grapes to make red wine. Not just any red wine, but one of the most expensive ones you can find.

The Romanee-Conti grand cru is just one of several around the village of Vosne Romanee. When standing looking at the stone cross on the edge of Romanee Conti you have La Grande Rue to the left, on the other side of a dirt road, behind you is Romanee Saint Vivant, above RC up the hill is La Romanee, and to you right (north) is Richebourg.

The total vineyard area is 1.63 hectares. Yields are low, much less than 30 hl/ha according to some, a bit over 40 hl/ha according to others, so there are not many bottles around, only some 4000-5000 bottles. But that is of course not the main reason that makes the wines from this vineyard one of the world’s most expensive red wines. That is mainly du to its collectability and to the desire that well heeled people have to own a bottle that says Romanee-Conti on the label, and perhaps, perhaps even one day drink it. It is more of a collector’s item than a beverage.

The vineyard is cultivated with organic farming since 1985.

But why there is a tall stone cross standing at the edge of the vineyard I do not know. It was erected in 1723, according to the inscription (which also says “Pierre Argo”), re-erected by the Gaudin de la Villaine and Leroy (at one time co-owners of the vineyard).

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Bourgogne Vosne Romanee Domaine de la Romanee Conti stock photo samples – Images by Per Karlsson

corton charlemagne grand cru 2003 domaine doudet naudin savigny-les-beaune cote de beaune burgundy france

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Domaine Doudet-Naudin, Savigny-les-Beaune, Côte de Beaune, Burgundy, stock photography samples, by Per Karlsson, BKWine.

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Domaine Doudet-Naudin is a mid sized wine estate in Savigny-les-Beaunes in Côte de Beaune in burgundy (Cote d’Or). It was founded in 1849 and is still in the hands of the same family. Today it is to a great extent Isabelle Doudet who is in charge of wine making, together with Emmanuel Berteloot.

The vineyards of Domaine Doudet-Naudin are primarily in the Cote de Beaune, in a number of different appellations, for example: Savigny-les-Beaune, Pernand-Vergelesses, Beaune, and Aloxe Corton. They also make Bourgogne Aligoté and Bourgogne Hautes Cotes de Beaune, and a grand cru Corton. Chardonnay and pinot noir are of course the main grape varieties.

They make wine both from their own vineyards and from bought in grapes and must, thus being both a vine grower, wine maker and négociant. In the vineyards they practice ‘culture raisonée’ spraying as little as possible but not excluding treatments if need be. They do not use chemical weed killers but prefer mechanical de-weeding with ploughs. they limit yields with strict pruning and debudding early in the season. The grapes are harvested by hand and sorted at two sorting tables. After fermentation most of the wines are aged in oak barrels. The time in wood depends on the vintage and on the appellation. In their cellar they also have a ‘library’ of older vintages, aging slowly in bottle, for future generations.

http://www.doudet-naudin.fr

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Bourgogne Savigny les Beaune Domaine Doudet Naudin – stock photo samples – Images by Per Karlsson

Toasting a barrel with fire on the inside tonnellerie claude gillet saint romain cote de beaune burgundy france

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Claude Gillet Tonnellerie Cooperage, Saint Romain, Côte de Beaune, Burgundy, stock photography samples, by Per Karlsson, BKWine.

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The Tonnellerie Claude Gillet cooperage in Saint Romain (Côte de Beaune, Côte d’Or, Burgundy) was founded in 1966 and is still very much family owned and operated. It is one of the smaller barrel makers but their barrels can be found in wineries all over the world.

Tonnellerie Claude Gilet cooper has a wide range of products. The barrels are virtually all made from oak and can be had in many different sizes: The traditional Burgundy pièce of 228 litres, the Bordeaux barrique barrel of 225 l, demi-muids of 600 litres as well as many other sizes.

The wood raw material (oak staves, douelles) is aged over an extended period of time outside – up to three years. The staves are cut and shaped into the oblong forms by a machine but the barrel is then put together by hand. An important part of the process is the ‘chauffe’ or the toasting of the inside. The interior of the barrel is toasted (burned) by an open fire. Depending on the length of the toasting the chauffe is light (légère), medium (moyenne), medium plus (M+), or strong (forte).

The oak vats from Claude Gillet are sold to wineries and winemakers all over the world who use them to age their wines for a short or long period of time in their wine cellars.

http://www.tonnellerie-gillet.com

All images © copyright Per Karlsson, BKWine. Images may not be used without our permission.

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Bourgogne Saint Romain Claude Gillet Tonnellerie Cooper – stock photo samples – Images by Per Karlsson

2007 Giovanni Galliano Brut Rosé
Piedmont, Italy
100% Pinot Noir
$32, 13.5% abv.
A truly wonderful experience. So pale a rosé that it looks white from certain angles. Crisp raspberry aromas and flavors with a touch of toast and lemony acidity. Medium bubbles and a long, lingering finish. Fun but dignified and definitely something different. If you think Italy is all about Prosecco and Moscato, this will change your mind. Highly recommended.

For the party on the 31st with Julia and her friends, I was looking for more casual but still well-constructed wines. Here’s what Michael suggested:

NV Poema Cava Extra Dry
Penedès, Spain
35% Macabeo, 35% Xarel-lo, 30% Parellada
$13, 11.5% abv.

NV Poema Cava Brut Rosé
Penedès, Spain
100% Trepat
$13, 11.5% abv.

I love a fun and fizzy Cava, and these two did not disappoint. The Extra Dry was actually quite dry, but of the two I preferred the Brut Rosé. Both were crisp, refreshing, and fairly uncomplicated, but I liked the depth and broader fruit flavors in the pink.

The third bottle is an Australian McWilliams Riesling that ended up as a gift for the hostess to enjoy later, and I hope she likes it.

And then there was fondue… I used some leftover white wine and a splash of brandy with the cheese. And what cheeses? The bulk came from Jarlsberg and St. Paulin with some contributing notes from scraps of Parrano and an aged Gouda. This was not quite as good as it might sound, since it’s been quite a while since I’ve made fondue and I was using an improvised bain marie. The flavor combination was great, but I couldn’t quite get it smooth enough and it turned solid rather quickly once removed from the pot. Still, there was a ton of great food contributed by all the guests and we all had a wonderful time.

What I’m sampling now is made in Bardstown, Kentucky according to the original recipes and methods. Normally I’d decry such a move (“This ‘Napa’ Cab was actually made in an industrial factory outside of Las Vegas!”), but if anything, I trust the Commonwealth of Kentucky in general and Bardstown in specific to do whiskey right. I’m also impressed that the individual spirits have different alcohol levels. I’m not suggesting that a percentage point here or there is going to change your mind, but it’s more a reflection of “this is how the whiskey is” rather than watering it down or punching it up to reach an even 80 proof.

Michter’s US*1 Unblended Small Batch American Whiskey
Batch No. 11-179
Aged in Bourbon-soaked American white oak barrels
41.7% abv.
Touch of vanilla, light and mild oak, dry and neat. No sweetness, not as brisk as Scotch, but a good solid whiskey. Oddly reminiscent of a heavily oaked Chardonnay, but here it’s a more appropriate application of the flavor.

Michter’s US*1 Small Batch Bourbon
Batch No. 11-159
Aged in charred new American white oak barrels
45.7% abv.
Deeper, smokier, heavier oak profile, and more classic Bourbon flavors. Still pretty sharp, but I bet the longer aged versions of this are incredible. I was expecting it to be a little sweeter but it’s still drier than some of your entry-level Bourbons. I’m anxious to try this one in a Manhattan.

Michter’s US*1 Single Barrel Straight Rye Whiskey
Batch No. H137-76
Aged in charred new American white oak barrels
42.4% abv.
Spicy and peppery, with a nice bite. Unmistakable rye flavor and I just adore it. If you know someone who has never tasted a rye whiskey before, this would be a great invitation. For the Sazerac lover in your life, this would be a thoughtful gift.

Note: These wines were received as samples.

Julia enjoys a vodka tonic, and as I was grabbing a few odds and ends from the liquor store I needed to get some vodka. In my neverending quest to try new things from new areas, I almost laughed when I saw an Irish vodka named after the legendary king Brian Bóruma mac Cennétig.

Ireland makes more than just beer and whiskey, though this product is much smoother and more refined than the Emerald Isle’s version of moonshine called Poitín (sometimes anglicized as Poteen or Potcheen). Here I’m trying the standard vodka, but they also produce varieties flavored with lemon, orange, and “crazzberry” (cranberry + raspberry).

Boru Vodka
$22/1.75L, 40% abv.
Distilled from grain, though if there was ever a candidate for a potato vodka… It’s got a basic clear spirit aroma with a good bit of a kick to it on the initial taste and the finish. For that reason, I’d recommend this as more of a mixing vodka for cocktails. In the vodka tonic it worked out well, and I found out that it also made for a decent screwdriver. While it doesn’t really stand out great on its own, there’s a huge marketing potential out there with the many thousands of Irish pubs in the US. Why not replace all those Russian bottles with the clear cool spirit of Éire? It’s last call and there’s a round of Boru shots during that tearful singing of “Danny Boy”…

As long as I”m mentioning Fredric, be sure to check out his annual Twelve Days of Christmas series on Champagne. You’ll get great recommendations from someone who really knows his authentic bubbles.

For my part, I offer up a bunch of posts on proper Champagne, Prosecco, and a whopping 42 posts on sparkling wine, though there’s probably some crossover on those categories. My general advice: if you can spare the cash and have a significant other plus another couple that might enjoy the wine, shell out at least $40 for a decent Champagne, and if possible, pick a Grower Champagne. If you’re looking for affordable fun for a group of people, grab an assortment of Cavas in a variety of sweetness levels. If you just need fizzy wine to be splashed around at midnight and served to people already too far gone to know what they’re drinking, you can have pallets of the stuff delivered for next to nothing.

On another note, during this holiday season, I’ve left the pen and notebook at home. I’ve still dutifully tasted and noted samples sent to me, but for wines that I picked up and took to parties or bottles that I sampled at various houses, I took no photos or notes. Oh, people asked me to talk about them, and I did to the best of my ability, but mostly I just said, “What do you think about this wine? Do you like it? If not, it won’t hurt my feelings and I won’t make fun of you.” It was relaxing to simply sit back and enjoy a glass of wine without thinking about linking the winery and writing the PR rep and updating links to the notes on Twitter.

Not that I don’t enjoy all of that, and it’s part of why I keep scribbling away on this virtual parchment. But we all need perspective, and we all need time to sit back and remember that time with friends and family is wonderful, and if said time can be improved with a little fermented grape juice, all the better.

Dear readers and friends and families, please have fun this weekend, drive safe, and I look forward to a prosperous and engaging 2012. Damn the Mayan calendar, I’ve got too many things I still want to do.

P.S. Let me explain the photo… It’s an old one from five years ago. We used to have a rosebush on the front porch that would dutifully produce a single peach-colored blossom once a year. Not in January, but it was an interesting annual event. I always loved seeing it and took a bunch of pictures each time it bloomed. I always felt that the “Pleasantville” effect was the best way to display it. Sadly, the plant died a few years back.

Surprisingly, this isn’t as weird a request as it sounds. A shrub is an old-fashioned syrup made from ripe fruit, sugar, and vinegar. It was a great way to preserve fruit and shrubs served a variety of purposes in the kitchen and the bar. I had a jar of pickled beets that was almost emptied of beet slices but still had a lot of delicious liquid in it. The ingredients were simple: sugar, beets, vinegar… Not an official shrub, but it’ll do, and I love the flavor. Thousands of years ago, lower class Roman soldiers had to drink vinegar instead of wine. These days it’s a trendy cocktail ingredient. No telling what folks will be using two thousand years from now.

Benito’s Beet Shrub Cocktail
2 shots Moonshine (or 80 proof clear liquor of your choice)
½ shot Brandy
½ shot Pickled Beet Brine

Combine ingredients in shaker with ice. Shake thoroughly and strain into a cocktail glass. Enjoy the magenta beet stains on your tablecloth.

I considered calling this a “Devil’s Cosmopolitan” but I really like beets and didn’t want to impugn them. As weird as this thing sounds, the flavors and aromas really balance out well: the moonshine, brandy, and beet brine are all a little sweet, but the vinegar in the brine balances that out. And then the beet flavor provides both a beautiful color and a little earthiness that you more often associate with whiskey cocktails. This will never catch on or be popular, but if you find yourself with the ingredients lying around, I’d suggest giving it a try. When it comes to brine-based cocktails, this one can’t be beet.

We started off with gỏi cuốn and tương xào followed by phở gà for Julia and phở tái bò viên for me. (Or those soft rice wrapper rolls with shrimp and lettuce, chicken breast and chicken broth for her and sliced beef plus meatballs in my bowl.) The joy of phở is customization, and she kept hers light and simple while I went crazy with a little bit of every ingredient and some additional Sriracha sauce. Outstanding dinner, made even better by the Riesling. I tried the wines before the soup and once with the soup before I added additional heat. Both performed well at all stages of dinner.

2009 Clean Slate Riesling
Mosel
$11, 10.5% abv.
Lightly sweet with with medium acidity. The nose has hints of peach and orange blossom, but nothing is terribly strong. It is an easy-going and extremely affordable white wine with a long, pleasant finish. Julia preferred this one, and I thought it was a great contrast to the bean sauce that came with the rolls.

2009 Weingut Hans Lang Riesling Dry Erste Gewächs
Hattenheim Wisselbrunnen, Rheingau
$50, 13% abv.
Erstes Gewächs means “first growth” and is a relatively new VDP classification denoting a quality dry wine from the top vineyards in Germany. Petrol and wet rocks with light green apple hints in the background. Low acidity, dry, with excellent balance. As it warmed, it developed some lovely earth tones and a wonderful depth. Long finish, highly recommended. My favorite of the two, though toward the end of the meal the Sriacha and jalapeño slice blocked out some of the more subtle tones in the wine.

This is by no means a new wine pairing idea, but it was really delicious and the wine contributed to making an already great dinner even better. Which is what wine is supposed to do.

Note: These wines were received as samples.

Merhabalar bugun ki yazımda sizlere oto kiralama konusunda tavsiyelerde bulunacağım.

Ankara’da üniversite zamanlarında arkadaşlarımla pikniğe gitme kararı aldık fakat öğrenci olduğumuzdan dolayı maddi durumda ortada. Neyse başladık araştırmaya google’a ankara oto kiralama, oto kiralama ankara, rent a car ankara gibilerinden arama yaptım karşıma bi çok rent a car firması çıktı ve ardından en uygun fiyat veren rent a car firmalarını araştırmaya başladık. Araştırma sonucu libya caddesi üzerinde bulunan alper oto kiralama firmasının en uygun fiyatı söylediğinden direk oraya gitme ihtiyacı duyduk avis, hert ve bunun gibi firmalar parmak ısırtan fiyatlarıyla resmen kendilerinden soğutmuşlardı bizi. Koyulduk yola cebeci civarında oturduğumuz için yürüyerek gittik. Neyse kapıdan içeri girdiğimizde bizleri güler yüzlü karşılayan firma yetkillilerine önceden aradığımızı belirtelerek araçlar ve fiyatlar konusunda anlaşma sağladık. Güvenilir, sıcak ve güler yüzlü insanlardı açıkcası sorduğumuz her soruya takılmadan cevap verebildiler. Bu arada araç kiralayacak arkadaşlara unutmaması gereken bi husus var aracın kaza halinde direk rent a car firmasının aranması gerekiyor. Aracın kaza yaptığı günden sonraki onarılması kaç gün sürüyorsa onun bedelini sizlerden alıyorlar. Diğer unutulmaması gereken bi hususta firmadan araç kiralarken örnek veriyorum bi arkadaşınız daha var aracı oda surecek kesinlikle isimini yazdırmanız gerekiyor herhangi bi kaza anında kasko olanları karşılamıyor bilginiz olsun. Çok uygun bir fiyata bize özel olduğu için yazmıyorum 2011 model hydundai era marka bi araç kiralayarak bolu’ya doğru yol aldık yedik içtik ardından istanbula orada’da bi gece kaldıktan sonra hemen ankaraya geri döndük. İlgilerinden dolayı alper oto kiralama çalışanlarına buradan tekrar tekrar selamlarımı gönderiyorum.

Hayırlı işler

Bu arada ankara’da araç kiralamak isteyen olursa firmanın adres ve telefon bilgilerini veriyorum.

Libya caddesi numara 13 Kolej / Ankara

0312 433 99 98
0312 431 20 61

Araç kiralarken bayram’ın selamı var demeyi unutmayın herkese iyi okumalar diliyorum.

I’ve always loved this photo I took in 2004 the night that my brother proposed to his now-wife. Memphis experienced a a rare White Christmas and the proposal took place on the top floor of The Peabody Hotel in downtown Memphis. The ballroom was still decorated for Christmas and with, for some reason, Canadian flags. I have a lot of great pictures from that whole experience, but I revisit this photo often. I’ve lived my whole life in a metro area of a million souls, something considered “The Big City” by everyone in a 300 mile radius, but still not big by city standards. While I’ve spent time around Christmas in smaller towns, I’ve only twice done so in bigger towns: 1996 in Rome, Italy (4.5 million metro area) and 2005 in Boston, Massachusetts (7.5 million metro area).

I mention the photo because it was an odd experience for me: snow and city sidewalks, but in my hometown. Yet the sidewalks weren’t busy, because downtown was completely deserted that night. There’s no one best way to spend the holidays. It mostly comes down to a frame of mind and your surroundings. So with that in mind, I will issue one of my best Christmas wine recommendations: get off the damned computer and spend some time with friends and loved ones. If you decide to pick up a few bottles for the season, stop in at your local wine shop and be really nice to your retailers. They’ve been dealing with a lot of stupid questions and angry shoppers, and won’t really get a break until January 1. There’s over a thousand posts here totaling more thousands of wine recommendations. If you need additional help, smile and tell your retail employee that you really appreciate him or her working during this tough season, and then say, “I need a good [red/white] wine in the price range [whatever you are looking to spend]. I would also be interested in a good sparkling wine in the same neighborhood.”

To everyone, whether you come here for the wine or food or cocktails or occasional rambling essays, I hope you have a great holiday season, and fear not, this blog does not take vacations. I’ll be back next week with some words about New Year’s Eve and Orthodox Christmas and Japan’s celebration of construction workers during 手斧初式 on January 4. There’s something out there for everyone.

In the meantime, have a great time, and pet your dogs, hug your friends, and go out of your way to be nice to someone that might be having a rough time, like the guy working at the gas station on Christmas day, or the waitress at the Waffle House taking care of those who don’t have anywhere else to go for dinner.

Love and joy come to you,
And to you your wassail, too,
And God bless you, and send you
A Happy New Year,
And God send you a Happy New Year.

We started with a spinach-yogurt soup with a vegetable broth base and a healthy splash of the Chenin Blanc/Viognier blend. I had to play around with this some, but sea salt, white pepper, (maybe a little Madras curry powder) and a final grating of nutmeg delivered a delicious soup more reminiscent of saag paneer than something out of a red and white can. The two white wines were enjoyed with the soup, saving the reds for…

Ferran Adrià. El Bulli. I’m not a big fan of molecular gastronomy, though since I haven’t actually tried it, I can’t judge the various foams and powders. And I once passed over an offer to pick up the other half of an El Bulli reservation (made a year ahead of time, and the couple divorced before the promised anniversary dinner, the settlement leaving the lady with both halves of the seating). It would have involved flying to Spain to have dinner with a complete stranger that involved driving up a mountain and…. That wasn’t a good life choice at the time for a variety of reasons, mainly because it was short notice and would have cost a fortune.

But recently I was enchanted by one of Adrià’s staff dinners featured on Serious Eats. It looked simple yet delicious, and I left it as an open tab in my Chrome browser for a couple of weeks. Couldn’t stop staring at it, and had to make it. Fire roasted peppers, thin slices of pork loin (often sold as thin boneless pork chops around here), and a simple blend of olive oil, parsley, and garlic.

This is one of the most delicious things I’ve had in a long time, and it’s so stupidly simple I don’t know why it isn’t a staple on menus all over the country. Cheap, as well. And one of the best parts is that the oil blend really accentuates a great parsley flavor, which you often don’t get from mere garnish. The prep is simple, the execution doesn’t demand too much, and if you’re concerned about roasting peppers you could always use the jarred version.

But let’s not forget to talk about the wines, which were incredible.

Pine Ridge Chenin Blanc & Viognier
California
79% Chenin Blanc, 21% Viognier
$14, 13% abv.
Crisp and acidic, lemony touches. I’ve always enjoyed these grapes for table whites, and while this one verged on tart, I think it would be a great picnic wine, a term I use with high affection. Serve with cold chicken and potato salad and that acidity will have a perfect complement.

2009 Pine Ridge Chardonnay Dijon Clones
Carneros, Napa
$34, 14.1% abv.
Light and mild with tropical fruit aromas that give way to a light peach flavor and a smooth mouthfeel. Great balanced acidity and overall structure. It rested in French oak for nine months, but bears no resemblance to caramel popcorn or buttered toast. I Can’t Believe It’s Not Burgundy. It went well with the soup and the first few bites of the pork, but I was very excited to revisit the reds.

2008 Pine Ridge Cabernet Sauvignon
Rutherford, Oakville, & Stags Leap, Napa
100% Cabernet Sauvignon
$54, 14.1% abv.
Cherry pie, touch of spice, black cherry, black pepper, long finish. An excellent, well-structured Napa Cabernet Sauvignon that had mild tannins and provided a fruit note that went great with the fire roasted peppers.

2008 Pine Ridge Cabernet Sauvignon
Stags Leap, Napa
91% Cabernet Sauvignon, 8% Petit Verdot, 1% Merlot
$80, 14.7% abv.
Plum, cassis, touches of cedar and chocolate, tannins are still firm but they’re going to be oh so delicate in a few years. Outstanding balance and I find the grape combination fascinating. Highly recommended, and the next time I have this wine it will be with a rack of lamb or a bone-in pork loin roast.

Note: These wines were received as samples.

During Wolfie’s morning constitutional, I was delighted to find a jug of ‘shine hanging on the oak tree in the backyard.

Well, that’s the way it used to happen. Moonshine is getting a bit more respectable (and legal) these days, and you can walk into a store and purchase it. Now, I do need to clear up a few definitions. Moonshine® is the brand in this case, and this is a Clear Corn Whiskey made by Stillhouse in the Commonwealth of Virginia. Put this product in a barrel for a few years and you’ve got regular whiskey. Some would argue that this is not technically moonshine because it is a legal product, and there are other debates about having a protected status just like for aquavit or grappa or any number of other regional white spirits. There are several of these products out on the market, either early sales for a new distillery (selling the clear liquor while waiting for the whiskey to age) or providing an option for people to try an authentic American spirit without shady late night deals or having to know the right people who have an adversarial relationship with the IRS and BATF.

Stillhouse is a collaboration between third-generation distiller Chuck Miller and celebrity chef Adam Perry Lang.

Stillhouse Moonshine Clear Corn Whiskey
$40/750mL, 40% abv.
It’s clear with a slightly yellow tinge and has a sweet corn aroma. It’s fairly mild on the palate, with a light sweetness. That means that when using for mixing purposes, you’re going to want to think rum more than vodka or whiskey. I found that it went very well with citrus flavors (adding balancing bitterness and acidity). Frankly a dash of grapefruit bitters and a splash of sparkling water made for a pretty refreshing cocktail, but you’ll be good with a wedge of lime or lemon. Or you can go old school and use the traditional mixer Mountain Dew, now available in a wide variety of flavors.

P.S. This is made in Culpeper, Virginia, a small town of under 10,000. On a Scout trip in 1989 we camped out one night at a miniature golf course in Culpeper. Our Scoutmaster was a master of working out deals for places to sleep for free, which during my run included tennis courts, public parks, parking lots, and many other odd places.

Note: This jug was received as a sample.

There’s a lot of variety within the category of Prosecco, but for the novice what you’re going to find is a fairly simple and tasty sparkling wine that is great with appetizers, fun with fried foods or popcorn, and is inexpensive enough to open on a Tuesday night while you’re watching TV after work.

Like Cava, Prosecco represents a philosophy of bubbly as table wine: an everyday accompaniment to good food rather than something saved for an event. And there’s nothing wrong with saving a special bottle for a holiday or anniversary. But there’s lots of celebrating this holiday season, and no reason to wait until the last minute to let the corks fly. (Well, don’t do that because it’s dangerous, but you get the gist.)

NV Villa Sandi “Il Fresco” Prosecco
DOC Treviso
$13, 11% abv.
Lightly toasty aroma with a bit of lemon twist. Barely sweet, which was a surprise to me but not overwhelming. Strong acidity, so I recommend pairing this with something sweet that has a bit of fat to it, like pig candy (served as an appetizer at family Thanksgiving this year, and yes, I got to try this wine with said dish). Also keep in mind as a fun picnic wine for the spring and summer.

Note: This wine was received as a sample.

Superbahis

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Wigan’in durumu ise Bolton’dan da kotu. Ingiltere Epl’de kalmak icin cok cabalasalar da yine de bu durumdan kurtulamiyor. Dis saha karsilasmalarindaki basarisizliklari da gozle goruluyor. Bu durumda tahminimiz Bolton takiminin bu mactan galibiyet ile ayrilacagi yonundedir.
 
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Su anda aktif olarak calismakta olan tek adres Superbahis90 sayfasidir. Bu internet sitesi uzerinden ayni sifre ve kullanici adi ile hesabiniza giris yapabilirsiniz.
 

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