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clouds came into my life, no longer to carry rain or usher storms, but to add colour to my sunset sky - rabindranath tagore indian playwright, poet and essayist.
You can read a little more about me if you visit Rosella in Italy. She interviewed me about my foodies travel experiences.
The Pisco Sour is one drink that comes and goes and almost has its day in the sun… Why do people like it so much? It’s the egg white, stupid. Some where back in the 80’s bartenders stopped using egg whites in their sours, but they had bigger problem with the pre-made bottles of sour [...]
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
With the worldwide financial crisis in full swing, it’s a time a lot of wine lovers will be looking to dial back their wine budgets a bit. From my informal polling on Twitter, most are drinking the same amount of wine but less expensive selections are gaining in popularity.
With that in mind, I’m launching a new feature I’m calling “Wines For Recessionary Times.”
That doesn’t always mean cheap wines but we will start there and explore the most extreme values in all price tiers. I’m talking about the $10 wines that give $25 wines a run for their money. Also those $30 wines that make you shake your head and wonder what they were thinking charging $75 a bottle for a similar wine. Or those auction finds that you want to keep to yourself so you can buy more before they are sold out. And wines you can buy for less than $50 A CASE.
So stay tuned as I look for wines that you would guess are 2 or 3 times more expensive than they actually are. This should be a fun project but let’s hope it’s short lived and not necessary this time next year.
by Martin Field Lunch was at Bilson?s in Sydney. Foster?s Group winemakers were hosting a roadshow for winewriters from all over. I?d asked for the vegetarian option at lunch and was dreading a glutinous risotto or an over-oreganoed, limp-wristed pasta. Should have trusted Bilson?s reputation, the chef presented as a main, one of their entrée items: Fricassee of Wild Mushrooms with Truffle and Poached Egg. Picture: a beautiful platescape of a perfectly poached egg surrounded by sautéed Shimeji mushrooms, King Brown mushrooms, chanterelles, oyster mushrooms, fresh black truffles. Anointing the egg is a ?salt? of marinated chanterelles, thinly sliced King Brown, black truffle slices and cepes. The accompanying sauce contains cepes, chanterelles and King Browns. Crowning the dish is a tiara of latte-hued foam made with madeira and mushroom cream. Not as complicated as it sounds but as delicious a course as ever I?ve been served. Went down very well with a goblet of Castello di Gabbiano Chianti Classico 2006.
Chateau Petrogasm, I LOVE you. I want to pop several corks with you, and find myself in a compromising position in the morning. Yes, I’d even do the walk of shame for you, Chateau Petrogasm. My butt is firmly planted on the bandwagon. I’ll be your largest sycophantic follower. What in the heck is Chateau [...]
Leelanau Cellars markets this unique spiced wine as Witches’ Brew around Halloween, but let me assure you that it is a great wine to have on hand throughout the winter. This wine has two labels, the Halloween one (Witches Brew) and the label for the rest of the year, simply named Leelanau Cellars Spiced Wine.
If you’re looking for something fun and unique to bring to a holiday party this year, this is your wine! This wine is best served heated! Simmer in a pot over low heat until it is warm (the temperature of a witches’ tongue, if you’re celebrating Halloween). This spiced wine should not be served with dinner, but rather as dessert, with some good, dark chocolate. I suppose it could also be good before dinner, while folks are still arriving to the party. It would make a great ice-breaker!
Witches Brew is obviously a sweet wine, with aromas of cinnamon and cloves. It has very different characteristics when heated vs. room temperature. Try both!
Rating: 9/10 — Truly unique! Price: $5.99 Where can I get it? Many places in Michigan carry this wine, especially around the holidays. I found it at Meijer. You could always visit the Leelanau Cellars north of Traverse City to stock up!
Have an amazing evening and above all - drink some great wine and champagne!
2008 promises to be an exciting year for The Cru so stay tuned!
To begin with I will be releasing a new look Cru in the next two weeks - it's going to a lot easy to navigate around and hopefully it will make finding your favourite South African wine that much easier and more enjoyable!
Until then have a great evening and enjoy the chosen Pouza!
A bit more than 1/2 year ago, we were in Chateauneuf du Pape. Anyway long story short. The sommelier at Beaucastel came up with a short video clip to explain the varietals and the philosophy going into CdP and Beaucastel in particular. Enjoy
California's Anderson Valley remains one of its least known and most under-appreciated wine regions. In particular I believe it to be under-appreciated for its Pinot Noir, in particular, and in some cases, its Alsatian varieties of wine. I offer a slight caveat to the latter because while Anderson Valley is certainly known for producing wines in the style and varieties of those found in Alsace, France, in my experience they are mixed in quality.
But when winemakers manage to get things right, Anderson Valley can produce some stunning examples of wines that might, in the right circumstances be mistaken for their Alsatian forbears.
Such is the case with the newest release from a little outfit known as Handley Cellars. Perhaps the best adjective to describe Handley Cellars might be "quaint." This small, family-run operation is located in the heart of the Anderson Valley, just up the road a piece from downtown Philo, at the 19th century Holmes Ranch.
U.C Davis trained winemaker and owner Milla Handley has been making wine since 1982. Handley got her start as a winemaker in the Seventies working at Chateau St. Jean and then later at Edmeades winery when she moved her family to Anderson Valley.
These days, with the help of her family and "co-winemaker" Kristen Barnhisel, who joined Handley in 2004, Handley now produces a modest 14,000 cases a year with fruit from the Anderson Valley estate as well as other sources throughout the valley and further afield. The portfolio includes both a number of Alsatian style wines, Pinot Noir, Sparkling, and dessert wines.
This is the first vintage that Handley has made a Pinot Blanc, however. The fruit is grown on mature vines (planted in the early 90's) in the Hein Vineyard at the northern end of the Anderson Valley.
After harvesting on a cool morning, the grapes for this wine are pressed directly into tanks where it settles for a few days before fermentation begins. After the primary fermentation to dryness, some of the juice (15%) goes into neutral oak barrels, while the rest goes into stainless tanks for about six months. Only a small portion of the wine goes through a secondary, malolactic fermentation before the wine is bottled.
About 400 cases are made.
Full disclosure: I received this wine as a press sample.
Tasting Notes: Light greenish gold in color, this wine has a nose of cold cream, old paper, and surprisingly, jackfruit. In the mouth, flavors of jackfruit predominate amidst silky textures, nice acidity, and a hint of incense and spiciness on the finish. Utterly lovely.
Food Pairing: This would be a lovely cheese wine in my opinion, especially with saltier hard cheeses like aged gouda or aged piave.
The clever people over at Google have identified an apparently growing problem of emailing while intoxicated (EWI) and have taken steps to prevent it. The new “Mail Goggles” feature of their free email service challenges the user to 5 math problems before sending an email after hours. The user is in full control of which hours they want to designate and you don’t have to opt-in to this unique service. This should cut down on those drunk emails that seem like a good idea at the time but usually aren’t.
Although it will likely not catch drunk mathematicians, others who have a problem in this area will be well served. You know who you are
More than fifty award-winning wineries, accompanied by prestigious chefs from around the country, will gather to celebrate the world-class wines of Monterey County during the 2008 Great Wine Escape, November 7th-9th, 2008. Now in its second decade, the 2008 celebration is beckoning oenophiles and foodies from around the country.
Smells like food, in particular something sweet and Middle Eastern. To begin it is all citrus (especially orange peel) but in time it is mainly musk, vanilla and cinnamon. Quite fresh and persistent, I wonder if this can replace the aeroguard?
More interesting than the scent is the list of ingredients. BHT (Butylated hydroytoluene, which has been banned as a food additive since 1958 in Japan, but can be used in cosmetics where it is an anti oxidant and fat preserver), linalool (naturally occurring terpene found in many plants, such as coriander seed, cinnamon and lavender to name a few), geraniol (rose scented this potentially deters mosquitoes but may attracts bees), coumarin (a precursor of warfarin and toxic to rats, this is found in many plants including the tonka bean, vanilla grass and cassia bark, banned as a food additive in the USA since 1978), limonene (found in the rind of lemon and other citrus, this smells of oranges and is good for removing grease), hydroxycitronellal, citronellol (often used in insect repelling candles), citral and butylphenyl methylpropional (floral in scent but with a variety of reports of toxicity)
When I saw beef heart at the market, I got the idea for an odd dish. Most folks would just grimace and move on to the socially acceptable cuts of meat, but I grabbed un corazón de res and a few pounds of short ribs for dinner. Naturally the two go together in the chest, so why not cook them together?
Out of respect for the more squeamish readers I've omitted the pictures of the heart during the trimming phase, but it's a highly educational experience if you've never done it. It's a good four times the size of the human heart but works mostly the same way. And unlike the formaldehyde pickled samples you may have encountered in biology class or med school, this smells like steak. Tastes like it as well--once you trim off all the fat and the various arteries, you're left with something like filet mignon: a perfectly lean, fine grained meat that grills beautifully. I tried a few pieces in this fashion before chopping up the rest for the braised dish.
I started by roasting the short ribs in a hot oven for an hour to render out the fat and get some nice browning. Do this on a deep lipped aluminum sheet pan and it's a lot easier than doing it in a skillet (hat tip to Cook's Illustrated). I heated the roasting pan in the oven and then added a few tablespoons of the rendered beef fat and a standard mirepoix. Then I added the chunks of heart, the drained ribs, a couple of cans of tomato sauce, a can of chicken broth, and half a bottle of Bordeaux (more on that in a bit). I covered it and roasted it in a low oven for a good four or five hours until everything was nice and tender.
The whole thing was rich, velvety, savory, and sinfully beefy. This is a great method of preparing short ribs. The heart is actually milder and more tender than the short ribs, so it's sort of lost in the stew, but the cardiac muscle does provide an interesting textural contrast.
For the braising liquid I used half a bottle of the 2005 Mouton Cadet from Bordeaux. $13, 13% abv. 65% Merlot, 20% Cabernet Sauvignon and 15% Cabernet Franc. The label comes with a quote: "Le vin, il naît, puis il vit, mais point ne meurt, en l'homme il survit." Baron Philippe (1902-1988). This translates as "Wine is born, it lives, but it never dies; in man it survives." There's a dusty nose with elements of black cherry and hints of vanilla and lipstick (I promise I was using a clean glass) with a smooth mouthfeel and restrained berry flavors. 2005 was a banner year for Bordeaux and this is a very economical way to enjoy it.
I was going to open the other bottle to try something different, but I decided to save it for later. That's a 2004 Sella & Mosca Cannonau di Sardegna from the Italian island of Sardinia. $15, 12.5% abv. I've written about the Cannonau grape previously and was excited to see a bottle from a different producer. A few days afterward I opened it up to go with grilled pork chops and an apple-garlic-sherry vinegar topping. The wine has an intensely spicy, grape skin aroma to it and a full black cherry flavor. The spice continues on the tongue, black pepper and allspice. Medium tannins, clean finish, a little unusual but certainly strong enough to hold up against the grilled pork.
I like light reds. Pinot noir, gamay, barbera all make food-friendly wines that can be light in style as compared to, say, cabernet sauvingnon or zinfandel, which are fuller bodied (and often higher in alcohol).
Talking about the flavor profile of wines, from light to full bodied is, in my view, a really constructive way to talk about wine. Heck, entire stores such as Best Cellars in Manhattan and wine lists at numerous restaurants arrange wines this way.
So I was surprised to hear a boutique wine distributor tell me the other day that “light” is verboten! Here’s what he said:
“Light is bad. It’s the kiss of death for a wine. I instruct my sales staff to never describe a wine is light–it’s not beer after all! Succulent and fruit forward and food-friendly, yes, but light, no.”
It’s probably just a question of semantics since he does have many light-bodied (my term!) wines in his portfolio, which I don’t think even has one Aussie shiraz or Cali cab. But I was struck by his hostility to the term and, needless to say, I don’t think it is the kiss of death; rather, it’s a strong endorsement in my view! What do you think?
Vermentino was the outstandiong variety at the recent AAVWS. Six of the seven Vermentinos were awarded medals. See more about vermentino Vermentino was one of four white varieties which will shape the Australian wine industry over the next decade see my take on these varieties here.
A big, full-bodied, expansively-flavored, traditionally made Gigondas is a blend of 60% Grenache, 20% Syrah, 10% Cinsault, and 10% Mourvedre. Abundant herbes of Provence, heady, peppery notes are accompanied by sweet kirsch liqueur, plum, and fig characteristics. Dense, medium-bodied, and ripe. Nice, pure, plum-cherry finish.
Based at the foot of the Dentelles de Montmirail , its vines rising up the south west facing slopes, the Domaine des Bosquets encompasses 26 hectares at the heart of the appellation of Gigondas. This is one of the wines produced by the Brechet family
Score: 9/10 Price: ?18 Retailer: Somewhere in Marseille
Food bloggers are the best. Thank you for all the lovely messages, comments and kind words both here and at Twitter. And thank you to my friends who aren't food bloggers and have also been there for me this past fortnight. When you are feeling rotten it is nice to wake up to lovely messages from around the world.
I particpated in the latest round of Blog By Mail organised by Stephanie ant Dispensing Happiness. My parcel of authentic Aussie goodies went to Deb in Hawaii at Kahakai Kitchen.
I was the lucky recipient of a parcel of goodies from Leigh at Kumquat Connection. Such a delightful name for a blog don't you think?
Leigh's collected goodies from Chicago included Rooibos Tea, Burts Bee Hand Salve, Smashed fruit strips, Roasted pumpkin seeds. a gourd shaped candle, artisan jam from a company in Maine, a huge maple leaf cooker cutter - and when I first saw them - I thought how did that get through customs - a set of erasers in the shape of peanuts. Leigh also made a lovely hand crafted card featuring my favourite pink flowers.Thank you Leigh it was lovely to receive a little bit of your autumn colour in our spring.
My friend S dropped in over the weekend bearing gifts of figs, mango and this beautiful bunch of white asparagus. Wooooonderful.
Not something you read about much are the wines of Laithwaites, despite being one of the largest wine retailers in the UK. They offer wines under the laithwaites brand, The Sunday Times Wine Club, Direct Wines and the Nectar Wine Club amongst others. They delivered a mammoth 56 million bottles of wine across the UK during the last 12 months.
A little tasting a few weeks back (I'm falling behind with my note writing!), in the high Victorian Gothic splendours of Oxford Town Hall (such a welcome change from having to trundle all the way to the metropolis), offered a just under 30 wines from the companies range.
A vast majority of the wines offered are own label - just a smattering from well known names (Cloudy Bay, Royal Tokaji, Hunters for example) appear on their list. The company owns a Chateau in Bordeaux where many staff are sent to learn the intercacies of wine making. Visiting a vineyard and winery is an amazing experience and really brings home the connection between land and final product.
Shame then that the Laithwaite Sauvignon Blanc (£7.89) from this estate, Chateau La Clarière was one of the worst wines available at the tasting. Perhaps they should send me a bottle to try for the girls running the tasting were hugely enthused by it and their experiences of visiting the estate, but my notes read slightly over extracted, harsh nose, sharp acidic finish.
But other drinks were more palatable:
Review0.3 Wine Tasting Note: Alessandro Gallici Prosecco Brut, NV, Vino Spumante, Italy. Price: £8.89 [More: Adegga / Snooth] Gentle nose, vibrant fizz (like you were expecting something else?), frothy, fun. Tranch of peachy, appley, fruit. Good price. Alcohol 11.5%.
Review0.3 Wine Tasting Note: Royal Tokaji Dry Furmint, 2006, Hungary. Price: £10.69 [More: Adegga / Snooth] An unusual wine with which to tempt the masses; I imagine trying is the best way to sell this (there was a wine club tasting, with the same wines as offered to me occurring simultaneously in an adjacent room) . No nose but an interesting array of flavours on the palate - clean, minerally, citrus, slightly honeyed, apricoty.
Review0.3 Wine Tasting Note: Rocky Rombola Rosé, 2008, New South Wales, Australia Price: £6.29 [More: Adegga / Snooth] Delicious looking colour, vibrant. Very Aussie in style, ripe fruit, full, good price. A freshness and vibrancy (that were lacking in a couple of other rosés at the tasting). Along with the fruitiness there is a nice, sharp berry edge on the finish. Alcohol 13%. £6.29.
Review0.3 Wine Tasting Note: Gran Valle de Niebla Pinot Noir, 2007, Rapel, Chile Price: £9.15 [More on Adegga / Snooth] From the reliable Cono Sur stable. Easy drinking, soft, but over-priced. Alcohol 13.5%.
Review0.3 Wine Tasting Note: Stony Creek Tarrango Shiraz, 2006, Big Rivers, Fleurieu & Gundagai, Australia Price: £7.39 [More on Adegga / Snooth] An interesting blend (70% Tarrango, 30% Shiraz) Light and fruity almost pinot in style. Tarrango on the nose, Syrah on the finish. Offers a juicy softness. Alcohol 13%. £7.39.
Review0.3 Wine Tasting Note: Tenca Tree Shiraz , 2007, Central Valley, Chile Price: £6.29 [More on Adegga / Snooth] Deep,almost opaque in colour. Good blackberry spiced nose and decent spicy finish. Commercial,soft but nice expression. Alcohol 13%.
Review0.3 Wine Tasting Note: San Floriano Ripasso, 2005, Valpolicella Classico Superiore, Italy Price: £11.39 [More on Adegga / Snooth] The best red of the tasting - lovely palate, and rich, expressive nose. Plenty of tannins, concentration and ripe, stewed fruit. Good length. Alcohol 13.5%.
Review0.3 Cider Tasting Note: Cidre Artisanal Le Brun Brut, NV, Cidre de Bretagne, France Price: £4.29 Not really a cider fan but this is rather nice - not 'dirty; as some ciders can be on the nose, not to alcoholic either (which is the normal region I dislike cider). Alcohol 5.5%. Sweetish fruit, dry finish £4.29.
Review0.3 Wine Tasting Note: Miranda Golden Botrytis, NV, Riverina, Australia Price: £11.15 half bottle [More: Adegga / Snooth] A mix of Riverina Semillon and King Valley Riesling. Fresh, treacle and orange syrup nose. Rich, full, sweet, mouth-filling, ripe and good complexity for the price. Alcohol 10%.
Many years ago I was interviewed for a job at Laithwaites essentially writing the (prodigiously large and frequent) mailing material; much to their loss I didn't get the job!
I’ve been involved with Twitter Taste Live since the second tasting and will be participating again next time when the theme is “Bloggers Take Over.” In past tastings wineries have presented a selection of wines and wine lovers from around the world then posted their thoughts on Twitter while tasting the same wines simultaneously. But the next time out each wine blogger will be able to pick their wine(s) and give you the chance to pick them up and taste along with us on November 15th.
I have selected Lot 92 2004 Margaret River Chardonnay and Lot 36 2005 Rutherford Cabernet for the tasting.
The Chardonnay is available for just $14 at the Cameron Hughes online store but Lot 36 is only available in Costco or Sam’s Club stores (I paid $12.88 today for Lot 36 at Sam’s).
So pick up one or both of these wines, friend me up on Twitter and taste along with me on November 15th. I’ll be posting a follow-up with the approximate time of the tasting next week and, of course, tweet about this too. I hope you will join me or at least follow along on Twitter Search using the hash tag #ttl.
Zak Riles is a songwriter and multi-instrumentalist in the Important band Grails. His creative contributions to the group are immeasurable and can be heard clearly on this self titled debut solo outing. In fact some of the pieces on this solo record have been reinterpreted into Grails favorites. Like his band Grails, Zak Riles solo work is an elaborate mansion built of inspiration but with so much strength and originality that it stands firmly on its own. On these rocky shores come crashing waves of Sandy Bull, Mogolar, Deuter, Popol Vuh and the Ventures while Persian breeze drifts by wafting the melodies of Hossein Alizadeh. Essential listening for followers of Important Records who favor the likes of Grails & James Blackshaw. Info stolen from; Important Records
Tecnorati
With the worldwide financial crisis in full swing, it’s a time a lot of wine lovers will be looking to dial back their wine budgets a bit. From my informal polling on Twitter, most are drinking the same amount of wine but less expensive selections are gaining in popularity.
The clever people over at Google have identified an apparently growing problem of emailing while intoxicated (EWI) and have taken steps to prevent it. The new “Mail Goggles” feature of their free email service 
I like light reds. Pinot noir, gamay, barbera all make food-friendly wines that can be light in style as compared to, say, cabernet sauvingnon or zinfandel, which are fuller bodied (and often higher in alcohol). 
A big, full-bodied, expansively-flavored, traditionally made Gigondas is a blend of 60% Grenache, 20% Syrah, 10% Cinsault, and 10% Mourvedre. Abundant herbes of Provence, heady, peppery notes are accompanied by sweet kirsch liqueur, plum, and fig characteristics. Dense, medium-bodied, and ripe. Nice, pure, plum-cherry finish.
I’ve been involved with 
