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Mr. Ramsay is not actually in residence at his latest London venture, the York & Albany, but the place has all his hallmarks: professionalism, attention to detail and tweaks of idiosyncrasy.
I rarely see a Philippe Charlopin, so it was a surprise (for me) to see this on the shelf of a French supermarket. Very tasty wine. 2006 Philippe Charlopin, Gevrey-Chambertin Medium-plus colour. Slightly murky nose with a little vanilla and a faint mushroom - slowly fills out with deep and impressive primary red/black fruit to [...]
Circle: No beginning and no end, and when you think you?ve come upon the conclusion you?re back at the start. Perhaps this describes Circle?s compositional work ethic more than anything. Circle is a west coast rock band, the west coast of Finland, that is. They live in a city called Pori, further north than the capital, Helsinki, and Stockholm, Sweden to the east. With a large student population, and its own jazz festival, Pori also is home to Finland?s most visible underground rock band, Circle. Their latest in a long line of innovative recordings, Hollywood, lists them as a "new exciting band from Finland." To most people, this is true enough, but to those paying attention, Circle has been making some of the most original modern rock music since the beginning of the ?90s. Formed by bassist/guitarist/vocalist/creative wildman Jussi Lehtisalo, the group has been on an endless journey of musical exploration since they began. Besides being consummate players, the band are avid music collectors and enthusiasts; hence, Circle music and records have many stylistic touchstones, most notably Krautrock, artrock, avant garde, prog, and cinematic post rock. Just when you think you?re getting a handle on them, though, you see they also have a deep love of heavy metal, particularly from the 1980s, all manner of punk rock, as well as Velvet-style droning and even country and folk music. (Their love of metal forged their now infamous tagline-NWOFHM. Get it?) Some have called them Finland?s mighty masters of metallic hypno drone rock. Whew!
In the USA, San Francisco-based record retailer Aquarius was one of the first to champion the band. They have noted: ?We'd always wondered why they weren't the latest post-rock big thing...well maybe it's 'cause they're so dang weird! Which, of course, we like. Bands that sing in their own made-up languages (a la Magma) and do other unashamedly "prog rock" and sometime metal things too are definitely cool with us. But does that get them signed to Thrill Jockey or Matador? No. Not yet anyway.?
Well, yeah, not yet, but fortunately for us there is the band?s own label, Ektro, run by Circle ringmaster Lehtisalo. It?s through Ektro (distributed by Southern in the US) that Hollywood will be released early in 2009. This hour-long album takes Circle fans on a different trip yet again. Back up a few years when Lehtisalo tracked down L.A. musician/producer Bruce Duff via the internet. Duff was the frontman of ?alternative metal? band Jesters of Destiny, who in the mid-to-late ?80s were signed to Metal Blade Records. Lehtisalo arranged through Duff to release an expanded version of Jesters of Destiny?s album Fun at the Funeral on Ektro. An email friendship followed, and soon enough Circle and Duff were exchanging DVD files across thousands of miles of oceans and began collaborating on recordings.
The first music to arise from this joint venture was an EP on Philly-based label No Quarter, entitled Earthworm. As reviewed in Collective Zine, ?Whoa. Shooting out the traps in totally manic mode, bass and drums locked down in their inexorable search for the ultimate groove whilst a raft of guitars and keyboards jazz away over the top. Actually, even they're in some way locked in to the relentless forward momentum Circle's rocket-powered Can worship summons up, and that's all before the vocals kick in. Simple and clear, endlessly melodious over the pleasing cacophony wailing away beneath. And that's just for openers.?
Off to a good start, the Trans-Atlantic team carried on with the goal of finishing a full-long player, and that?s Hollywood. Named for Duff?s hometown, will this L.A. meets Pori pairing play in Peoria? For starters, the band that has been known for lyrics created in their own made-up language (known as Meronian) ala Magma or Sigor Ros. Wiseass Duff chose to reduce everything to its lowest common denominator, otherwise known as English. The weighty, lengthy songs cover terrain from the Roundhouse to the Appalachians, and the eight songs also include a three-movement Requiem in all of its unashamed, unabashed prog rock glory and pretense.
As has always been the case, Circle has presented itself yet again as being unwilling or unable to sit still or to be predictable, but their desire to present the best work possible is always a part of their program. As if in a screening room, dim the lights, hit the projector, and take in Hollywood. Info stolen from; Circle
It's been a wetter and milder than normal November, which perhaps accounts for the large number of snails in my garden. I've ceased my campaign of chemical warfare and decided coexistence and photography is the best approach. . .
Pertaining to the art group ?000SICK Estudio?, founded in 2000 with the artist and musician Rafael Jurado, resides and works in Seville (Spain).
Each human mind guards a back door in the deepst of its unfathomable mistery. All these doors open into the same dark and quiet back alley; previous to culture and even to ourselves, only self intuition sometimes gives us indications of its existence.
Emilio Subira´s work is focused on the intuitive translation of the multiplicity that characterizes the reality in plastical terms from the perspective of a viewer plunged into ostracism, working like a satirical and critical filter.
My first selection for these troubled times is the second most popular wine reviewed here by pageviews, the Petite Sirah by Crane Lake. This label is made by Bronco Wine Company who also produce the Charles Shaw brand for Trader Joe’s. Crane Lake is offered to independent retailers and typically sells for a couple dollars more than the more famous “2-buck Chuck.” Another difference is that more than just the typical varieties are offered, including this Petite Sirah and even a Sangiovese.
Petite Sirah is a good variety to look for in value wines these days as it flies a bit below the radar of most consumers. Many of the best examples can be found for less than $20 a bottle but I was interested in what you could get for $4. I picked up the 2004 vintage a while back but did not review it was a bad bottle, but I was able to track down the 2005 vintage for this tasting.
Tasting Notes:
Crane Lake, Petite Sirah 2005 ($4) - Dark purple-black color with aromas of blueberry compote and white pepper. Simple and juicy blueberry and plum flavors with some black pepper finishing with plush tannins and good acidity. Clean and surprisingly varietally correct.
Composite cork closure 12.5% ABV Rating: 3 out of 5 stars
Although the Oregon Pinot Gris Harvest is a little later this year than vineyard managers would like, good weather has ensured that this year's crop should be outstanding. The rule in Oregon has been that the even years (2004, 2006, etc...) are better than the odd years (2005, 2007), and it look as though the grapes will prove that theory right again.
A virtually rain-free summer with warm temperatures has slowly given the vines enough heat units to produce healthy fruit. There has been a lack of extended periods of moisture, or any other destructive types of weather. Last year's harvest was noticeably unfavorable, with several weeks of bad weather in September and October.
Zinfandel a desert wine? If it's from the masters of the zen of the zinfandel grape--you betcha!
Dark black cherry pigmentation with raisin, currant, black cherry, coconut and prunes--and that's just in the bouquet.
Palate--rich, sweetness of each of the fruits mentioned above but all in wonderful harmony. This was a surprise.
I had only one other late harvest Zin (fromTemecula, Ca.) and it was not appealing. Of the Rosenbluml I wrote in my journal, "Delicious! Delicious! It will run you around $24 for 375ml but I'd have to say it was, uh--delicious--so raise a glass!
With an on premise spa, accommodations, restaurant, and soon even their own brand of cheeses, Village Farm Winery is a resort destination for wine lovers and the merely curious alike. That's not even to mention the wines, which are well worth mentioning.
At the entry level there is a delightful rose of Syrah with the even more delightful name of Ma Cherrie. The Village Cellar line offers a 100% Chenin Blanc and a Shiraz with 15% Cabernet Sauvignon. Both of these are fruit forward styles that are easy to enjoy.
The Chateau des Brumes Shiraz / Cab blends have a name that evokes France, and this is more than a coincidence. In a controversial, but highly successful move, the des Brumes wines are made in part from Cabernet grape concentrate brought in from France.
This practice is somewhat akin to chaptalization which is the adding of sugar to increase the potential alcohol of a wine. Some would say the most honest way of accomplishing this would be the addition of concentrated grape juice, which is exactly what des Brumes is doing.
It is not only the addition of the sweetening agent that some might consider to be cheating, but that the grapes come from France. No laws are being broken, and the resulting wines are of excellent quality, so it is mostly a question of honesty on the label that is at stake. Chateau des Brumes is completely honest about the origin of their wine.
I usually let the product in the glass make up my mind about a wine, and in this case Chateau des Brumes gets my vote. There are three levels of the Shiraz blend, a Gold label with 15% Cabernet Sauvignon, the Les Prestige with its mauve color label and 30% Cab and at the top La Fleur a royal blue colored label and 40% Cab with the longest aging in oak barrels.
The vineyards are maturing and the amount of French wine they are adding is decreasing, but during my visit there I saw first hand one of the reasons they like to hedge their bets.
More than 1/3 of their Cabernet fruit had been destroyed by that oldest of vine pests, powdery mildew. Oidium as it is known to the techie crowd was one of the nails in the coffin of the French wine industry in the late 19th century, but it is far from unheard of even in modern times.
Fungicide and other extreme measures can be taken to prevent the mildew, but you have to commit to spraying before it shows up, and in this day and age the unbridled use of petrochemicals is not highly regarded by careful stewards of the land. Therefore they take their licks, and keep on trying to produce the highest quality grapes they can.
The resort itself is a treat to visit. Taking the rustic air of the Village Farm name to heart the whole place is designed to evoke a visit back to simpler times, but without any sacrifice of comfort.
The rooms are sparse but comfortable and overlook a whirlpool bath and pool. The day spa has all of the usual treatments and massages that Thailand is famous for, and the old barn converted to a restaurant hosts daily wine appreciation courses.
A small glass window bust-out lets visitors peek into the winery itself. Carved out of the ground with much of the bare rock left exposed, it has a real traditional wine cave feeling that also helps to keep the temperature down. The winery is tiny, and only has two basket presses to process the grapes as they come in. It seems an impossible task. Half of what little space they have is set aside for the temperature controlled barrel aging room.
Combining hand ons techniques with modern advances and some good old fashioned ingenuity they make the best of what they have, and every glass of wine they pour proves the results.
Viravrat Cholvanich took what was an only a fruit farm just a decade ago, and has added to it a modern wine destination. The plans for the next generation are in place with daughter Viravadee having already taken over the reins as Managing Director.
Further down the road then some of the other wineries of the area, Village Farm is the perfect place to end your tour of the wine scene centered around Khao Yai National Park. Enjoy a facial and back rub, saunter over to experience a Thai Fusion dinner, pop a couple of corks, and then rest up in your room after a brisk swim and soak.
labor day is next weekend and many of us will be grilling up hot dogs, bratwurst, and other traditional picnic fare that is difficult to pair with wine. In a recent article, Washington Post columnists, Karen Page and Andrew Dornenburg offer suggestions on what to serve with "dinner in a long bun." Among their suggestions are an Alsatian Riesling with bratwurst, a Rioja with a chili dog, and Chianti with Italian Sausage.
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Spelunking anyone? I feel like a spelunker when I where that headlamp. I’m filling the last barrels for the 2008 vintage in this photo. It certainly was a long one for us, and I’m glad it is over. Wine quality overall seems very good. The whites are delicate and fragrant, and the reds show good varietal character so far.
I know most folks think of harvest as grapes being harvested and received, but the real work for us goes far beyond receiving grapes. It can be a very physically wearing time, and the end of it all is, frankly, welcome. We can resume our normal lives and actually get the weekends off. We aren’t off the hook entirely, though, as the wines and barrels need to be monitored. We check for the progress of malo-lactic fermentation, check on any wines that may have gone to barrel slightly sweet, and monitor any increase in volatile fermentation. Barrels also need to be topped, additions made, white wines stirred, and all the equipment needs to be cleaned, repaired if needed, and put away. Here’s a photo from a few weeks ago that I like.This is a picture of a red fermentor after we have drained most of the wine and before we have started shoveling the skins out of the tank and into the presses. The open space underneath is a stainless steel filter which, among other things, helps us to drain the tank.
SIPPED: too much As G-20 leaders met in Washington this weekend while the economic world burns, they sipped Shafer Hillside Select 2003, a $250 Napa cab (find this wine). This raised the hackles of bloggers at CNN (perhaps because they could only find it for $500?). The era of the teatotaler-in-chief is soon over! (Thanks, Arthur!)
SPIT: too little An eagle eyed publicist at Kendall-Jackson spotted a mention of their Chardonnay in an interview the Obamas did with People magazine. The maker of this supermarket staple then sent “a few congratulatory cases of the brand” to the Obamas, care of the Democratic National Committee. Celebrate a historic victory such as his with a $12 chardonnay? But what did Shafer send them?
SPIT: Sauvignon blanc NYT restaurant critic Frank Bruni goes public about his dislike of Sauvignon Blanc as he tasted one from California, “he offered a grimace and a cry of anguish.” And what did his colleagues do to him after that. Why, laugh at him. Get the full story and their wine picks for turkey day in Eric Asimov’s column.
SPIT: 2008 Hospice de Beaune The climate, both meteorological and economic, put a damper on the annual charity auction for barrels of red Burgundy. [Reuters]
SPIT: celebrity wine Michael Vick’s 22 dogs will appear on a new wine line called “Vicktory Dogs.” A portion of the proceeds benefit the shelter in Utah where the dogs now reside. [ESPN]
The Coca-Cola Company today reported third quarter earnings per share of $0.81, an increase of 14 percent versus the prior year quarter on a reported basis. After considering items impacting comparability, earnings per share in the quarter were $0.83, an increase of 17 percent. Earnings per share for the quarter included a net charge of $0.02 per share for restructuring charges and costs related to global productivity initiatives partially offset by a gain on the sale of a portion of the Company?s investment in the Pakistan bottler. Earnings per share for the third quarter of 2007 were $0.71 and included a charge of $0.03 per share, primarily related to restructuring charges, which was offset by a $0.03 per share gain primarily related to the sale of a portion of the Company?s investment in Coca-Cola Amatil Limited.
Dark black cherry hue with big fruity bouquet of minty black cherry and plum.
Palate--relaxed tannins with prevalent evergreen notes on top of dark berry fruit. Finishes a little quick. This Washington state wine is made in the popular style and is pleasant enough for the right mood.
For around $25, I'd rather spend it on something from K Vinters (also Washington state) or a Santa Barbara Syrah. Raise a glass.
January 6th, 2005 was my first post to this new blog. Below is how it all started if interested. The popularity of our blog has surprised us. We try to stick to reviewing wine without a bunch of yada yada although I am the worst offender for what may be too much yada yada. It's just that the supreme enjoyment of wine is not merely what is in the bottle but whole experience of fellowship surrounding the event. And what is amazing is that you can have an "event" as mundane as a 3:00 snack, but add a bottle of wine, and it becomes an ocassion! I will resolve to temper my yada yada's without losing the experience. Raise a glass with us to a new year and we hope you visit us and leave comments--often.
How it all started: It was 1979 and I was putting my time in at a hospital laboratory as a medical technologist. Someone brought in a magazine subtitled ?The magazine for physicians at leisure.? On my breaks I would page through it because it had some really nice photos of far away places in gorgeous spots of the world. In one issue there was a feature titled, ?The Ten Best Wines in America for under $10.?
Wine had intrigued me yet my exposure to the fruit of the vine had pretty much been relegated to the annual Thanksgiving sip my parents would serve of?sit down?Mogen- David wine. Even as a kid, I thought it had more in common with cough syrup than a drinkable beverage. That exposure is probably why I was much more a Guinness Stout kind of guy if anything at all.
Still, the mythical stories of the guy who could sit down with a glass of fermented grape juice in front of him and tell you the place it was made, the year it was made and the particular type of grape or grapes fascinated me. So, ?What made a good wine, a good wine??
Even I could afford a $10 bottle of wine every now and then so if the ones in the magazine represented the best in the country, I wanted to know what they tasted like and began to hunt down everyone I could. That was it; I was hooked. I joined a wine club called ?Les Amis Du Vin? which means ?Friends of the Vine? which entitled me to the wine of the month at a local dealer which meant I could get one bottle of the month?s selection for half price. That was the beginning of a lifetime pursuit of what has been an absolutely inexhaustible quest to understand wine. Do not misunderstand though, I am NOT a connoisseur but I do know a good wine from a mediocre wine from a bad wine. And I know a great value when I find one which these days abound! Australia, New Zealand, Argentina and Chile are producing wines not by the hundreds or thousands of cases but by the hundreds of thousands of cases. With that kind of volume, phenomenal bargains are all over the place!
So if you are serious about pursuing wine beyond a bottle here and there, you have to subscribe to the Wine Spectator magazine. It will cost you $45 a year but is worth every penny. And will save you ten times that in a year by helping you to avoid over-priced and over-hyped wines. Their rating system is irrespective of a wine?s cost so when you see a wine that rates an 88 out of 100 scale and it costs $8 and then another wine that rates an 86 which cost $55; the savings are obvious. Til next time--
This is a monster. Powerful nose, powerful palate and powerful dark ruby colour. Which I like at times but something is not quite in balance here. There is a pungent, smoky quality that is burning my senses and I'm picking up too much sulpher which I believe I'm sensitive to. Some black fruit coming through, nice firm tannins and a bitter finish.
Perhaps this is evidence that noting the vintage of a wine is incredibly important when choosing your wine - because the 2006 does not shine for me and I would probably only give it 2 or 3 stars at a push. It's a bomb and after half a glass I was ready to move on.
Amazon.com, the online purveyor of books, apparel, and just about everything else, has announced its plans to enter the wine sales business. Beginning as early as mid-October, the online retailer will offer a selection of more than 300 wines from all over the United States to customers in 26 states. The company indicates that the selection will represent a wide cross-section of US producers, not just wineries in California, Oregon, and Washington State.
Shipping and taxes, as ever with online wine sales, will likely be an issue. Amazon says that customers of the Amazon Prime service (which carries a $79 annual fee) will get free shipping. Still, it's an intriguing development.
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One of my accounts handed me this wine review, written up by a former employee. "She wasn't all there..." they noted, and went on to say she'd find reviews online and cut and paste without actually reading them. This little gem was up for quite a while until horrified customers noted that they wouldn't buy the wine because the description was so off-putting. I, however, find it to be brilliant and would love to partake in the Ecstatic Singing Mantra whenever it transpires. So I searched for wine reviews of Jest Red online, and apparently, most of this review appeared on A Little Vino Would Be Keeno. Which is clearly now my favorite site. Ever.
"Blended from seven noble grape varietals, the nose is deeply perfumed with wild dewberries, Himalayan breeding musk, and horehound candy, while the flavors, so titillating they may only be disclosed in the Ecstatic Singing Mantra. Pair with beef, pork, pasta with red sauce, cheese or chocolate, or go wild and have it with pizza, burgers or even burritos!"
I'm not quite sure which is the best part of that - is it the Himalayan breeding musk or the pairings? It's sublime on so many levels.
In honor of Election Day, here's a historic campaign cocktail to enjoy, but please do so after voting.
I was charmed by this recipe over at Serious Eats for the Ward Eight Cocktail, hailing from 19th century Boston when candidates' victory parties took place before Election Day. This is a gussied-up Whiskey Sour, and I followed the footnote to the recipe by using fresh pomegranate juice and sugar rather than an old bottle of grenadine syrup.
This cocktail manages to be spicy and tangy and would work well as a punch for a party. The rye and fresh juices keep it sophisticated, and you'll get plenty of vitamin C here. You really wouldn't want to make this with Bourbon or Scotch, though a white or gold rum would probably be an acceptable substitute.
Tecnorati
My 
SPIT: too little
