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Don Ziraldo is the founder of Inniskillin Winery in Canada and is credited with bringing ice wine to the forefront. If you?ve never had it, you should try it. It?s expensive ($100 for a half bottle) but OMG it is divine. I had the Cab Franc Icewine and it tasted like a liquid strawberry shortcake. Anywho, Ziraldo got married this past week to Anna Netter. But here?s the good part. The couple did a press release and here are just a few snipits from their article. The 58-year-old Mr. Ziraldo met his bride on the ski slopes of Whistler, but they lived apart for some time, "each continuing to travel and learn from other cultures. Gradually, thanks to their mutual interest in Buddhism, both learned that "there is no fear, only love." At the 2004 Olympic Games in Greece the couple exchanged eternity rings. Remember that kids ?there is no fear, only love?. WTF? I love it, they exchanged ?eternity rings?. Is that just basically what millionaires call a wedding band? And OMG, that hat and those shoes do not scream millionaire. I do like her dress though.
More details on the wedding: It took place at the jet-set Hotel Traube-Tonbach (Traube means grape in German), which "prides itself on its strictly enforced peace and quiet, and the glamour of its very upscale clientele." The wines were Inniskillin -- natch -- and the dinner menu featured venison and pike. The couple is honeymooning in the Bahamas with friends.
Does it strike anyone else as odd that they took ?friends? on their honeymoon?
Fact #1 JD Wetherspoon?s is a chain of pubs in England. There are 650 in operation.
Fact #2 Constellation Brands is a wine GIANT. They sell more than 80 million cases a year. They own Alice White, Almaden, Arbor Mist, Cook's, Covey Run, Inglenook, Vendange, Dunnewood, Farallon, Great Western, J. Roget, Marcus James, Paul Masson table wines, Taylor California Cellars, Viña Santa Carolina, Banrock Station, Hardys, Leasingham, Barossa Valley Estate, Chateau Reynella, and Nobilo just to name a few. Seriously, they own hundreds of wineries.
Fact #3 Constellation often does ?private labels?. This means that they take one of their wines, let?s say Alice White for example, and they put it in a bottle with a different label on it. So, if you were a mega retail store *cough Total Wine cough* you could take that Alice White and call it Blue Flame *cough ass in a glass cough* and when people want more, they can only get it at your store b/c the consumer doesn?t know it?s Alice White?.for example.
Fact #4 JD Wetherspoon?s let several different companies compete for their house wine. Whatever wine was the most popular for the trial period would win an exclusive with all of the pubs for a contract valued at nearly 150 million dollars.
Okay, now that we know the facts, let?s look at what really happened. It seems that an email was leaked from the Boss of Matthew Clarks Brands (a division of Constellation Brands) to all of their employees (around 300 people).
Wine distributor Matthew Clark emailed staff asking them to buy up to eight bottles of wine each at JD Wetherspoon's pubs in Bristol - and then claim it back on expenses. Employees were told to buy Nottage Hill Chardonnay and Shiraz, and Echo Falls - all of which are produced by Matthew Clark parent company Constellation Europe. If each of the firm's 300 employees had "done their bit" and splashed out on eight bottles of wine, it would have increased sales by 2,400 bottles in the city's pubs - potentially tipping the balance in its favour. The plan to artificially enhance the wine's popularity was devised as Constellation battled with rival firms for the exclusive rights to supply wine to JD Wetherspoon's 650 pubs.
Nice. I?d love to buy wine and expense it back to my boss. Somehow I don?t think he?d go for it. I have to say though, this doesn?t shock me so much. I wouldn?t put anything past Constellation Brands. So I guess my point here is know your brands, and know what you are buying. http://news.independent.co.uk/uk/this_britain/article1200200.ece
When pigs fly?I mean drink beer
So, in Tasmania (off of the coast of Australia) there is a local tourist attraction that has been getting a lot of flack lately. If you go to the ?Pub in the Paddock? you will find Prescilla and PB and they chug beers. But get this, Prescilla and PB are pigs. Yep, people can pay to ? and I quote ? ?pour bottles of beer down the willing throats of resident pigs?.
Dude, I would totally pay to see that. But PETA would like to go on the record and state that they are not down with it and they want to have the pigs rescued.
"Whilst it is a difficult pill to swallow ... it's certainly not cruelty, unfortunately," RSPCA state chief executive Rick Butler told PETA.
Pub owner Anne Free said Wednesday she was outraged that the tourist attraction had been attacked as cruel in the latest edition of a magazine published by animal welfare group Choose Cruelty Free. "When it's very, very quiet, I often actually have to go over and give them a couple of drinks because, yeah, they do look forward to it," Free told Australian Broadcasting Corp. radio. Note to self: If you ever go to Tasmania, you must go see the beer swilling pigs! http://msnbc.msn.com/id/14035561/
Boozehounds
Heartland Brewery has just begun marketing their new beer called Slobber Lager. This non-alcoholic beef flavored beer is made specifically for dogs.
"It's damn good," said Jon Bloostein, owner of Heartland Brewery, after taking a sip. Polo, a Bichon Frise, took a sniff and slurped down the whole bowl in a few seconds. Simba, a Shih Tzu, was more hesitant. After several whiffs and plenty of encouragement, he took a few gulps. But Diva, a Rottweiler, couldn't get enough. She finished one bowl and moved on to the next. Still thirsty, she sipped from a pint glass, then drank straight from the tap. "She's a beer drinker!" said Allison Cardona of the ASPCA, who helped bring the dogs, all available for adoption, to the tavern for the taste test.
Um, I am sure the dogs love it but why is the brewer drinking it? Ew! Beef flavored beer? Count me out. My dog is fat enough as it is so he?s definitely not getting any.
Schramsberg has just come out with a new sparkling wine meant to compete with the likes of Krug, Dom P., and Cristal. It is called J. Schram Rose 1988 and there were only 800 cases produced. Rarely will you ever see an American Sparkler go for more than $75 but this one??$120. "It appears in a world where Dom Pérignon Rosé is $200, and Cristal is probably $350. The Krug Rosé is certainly in that range as well," said Shramsberg head winemaker Hugh Davies. "This wine competes with those in terms of flavor, finesse and character.
Yeah, but it?s still Schramsberg and I doubt it competes with Krug. Strike that ? There is NO WAY it competes with Krug. If anybody out there can get a hold of some, I wanna know what it?s like. Ooooh I would love to have it in a blind tasting. http://www.winespectator.com/Wine/Features/0,1197,3361,00.html
Last night was our anniversary so Kipp and I got a babysitter and hit the town. First we went to Milner's in Winston Salem and I had a glass of Renard Rose. It was just kinda meh... From there we proceeded to go to several different bars and I actually ran into an old sorority sister at Foothills. Anyway we came home at 8:30 (I know, were wild right?) and I fixed Steak with a mushroom and Humboldt Fog (bleu cheese) sauce. We had an '01 Spotteswoode with it. That review will come tomorrow. But for now read my review of Martinelli Pinot that I had at an impromptu wine dinner with Jon and Sam at my house on Sunday.
Martinelli '02 Moonshine Ranch Pinot Noir The nose was earthy and powdery all at the same time. It also had a lot of blackberry with some hints of white pepper. The palate was all cherry cola and sweet black cherries. There was some hidden acidity on the mid-palate with a very sweet, very lush blackberry jam finish. Yeah, it was over extracted but damn, it was GOOD. I have one more bottle and I think I'll let that one sit for about 3 more years.
CSU chardonnay has gathered a fair deal of attention over the past couple of years, mostly due to the provision of extraordinary value. This release - from the Wagga Wagga Campus vineyards, as well as from vineyards in the Orange region - is another goodun’, if perhaps not quite up to the past couple of [...]
There was a time not long ago when Mornington Peninsula reds were considered overpriced and thin.Here we have a wine that the market has pushed into triple figures. Indeed while I believe that this had a release price of $90-odd, the few places I’ve seen it have been selling it for more like $200 … for [...]
According to the company, the ‘podcasks’ provide the latest updates on wine news, en primeur releases and wine events as well as featuring exclusive interviews with some of the biggest names in the world of fine wine.
The best kinds of cheap wines are the kinds that have a rich story behind them. Well, The Tillerman White wine brought to you by the Hook & Ladder Winery certainly fits the bill. At first glance this wine label made no sense to me… Hook & Ladder? The Tillerman? After doing some research, I feel enlightened knowing the origins of this fine cheap wine, so I’ll share:
The owner of the family-run Hook & Ladder, Cecil De Loach used to be a firefighter! “Hook and Ladder” is just another name for a firetruck. And The Tillerman is guy who drives the back end of a firetruck. A firefighter and a wine-maker! What a life!
I sampled several bottles of The Tillerman White, and I am glad I did. Not being a fan of white blends with a lot of oak, I enjoyed everything about this wine. The peach/apricot aroma was the most prominent feature of this wine as it approached my nose. The wine was very dry, tasty, had an awesome finish. Just a perfect all-around table wine. For about 16 bucks or less, this Sonoma County wine is a steal. If you see it in your supermarket, snatch it up! I look forward to trying some of their many other varietals. This same vineyard, the Russian River Valley produces Chardonay, Gewurztraminer, White Zin, Pinot Noir, Zinfandel, Cabernet Sauvignon, and the “Third Alarm” Reserve Chardonnay. Oh, how I would love to visit the vineyard one day. Rating: 9/10 - Excellent! The only reason I’m not giving it 10 is because I promised my readers “cheap wines less than 15 dollars” and this wine retails for 16. Look around though, I’m sure you can find a good deal! Even if you can’t, it is worth the extra dollar.
Extra Info:Hook & Ladder - Founded in 2004 2027 Olivet Road Santa Rosa, CA 95401 phone: 707-546-5712
If you are often frustrated reading wine magazines, wine books, and wine reviews that focus on wines you can't find in your local store, you may wonder why I am addicted to Michael Broadbent's Vintage Wine: Fifty Years of Tasting Three Centuries of Wines. This book collects his tasting notes for the oldest, rarest, and most coveted wines in the world.
If you don't know Michael Broadbent's book, it's an awe-inspiring trip through some of the oldest and most expensive cellars on the planet. And because there's no conceivable way most of us will ever be able to buy any of the wines he tastes here, there's none of that frustration--just pure enjoyment. If this sounds like something you might find fun, or you are looking for a gift for a wine lover, check out today's post.
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
During a recent trip to the Mount Pleasant cellar door, one of the staff kindly slipped us a bottle of the Brands Laira “Blockers” Cabernet Sauvignon 2005 to try. I have not really explored the Brands label, a stablemate to Mount Pleasant within the McWilliams company, however this particular bottle was festooned with gold trophy stickers.
Vibrant blood red in colour with exceptional clarity, the aromas were initally a bit closed with brooding blackcurrant and aniseed evident. In the mouth this cabernet is powerful and full bodied with juicy dark berries, black olive, restrained cedar oak and a dash of spices. The fine yet pronounced tannins are approachable now, however the structure also suggests medium term cellaring potential.
I was surprised when I looked up the alcohol content, never would have picked it from what I saw in the bottle as even now the wine is so well balanced and very very drinkable. As a matter of fact I wish I had another glass right now…
Score: 93/100 Price: $20 Closure: Screwcap Alcohol: 15.5% Other Opinions:Winorama Would I buy this wine? RRP is $25 however you should be able to source this wine for under $20 - a bargain at that price, I will buy some.
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!
Torbreck’s top shiraz – the Run Rig Shiraz, priced at well over $200 per bottle – is probably Australia ’s most hedonistic wine. It leaps out of the bottle like a rattlesnake, all fanfare and bite. It is, always, dangerously drinkable. It is thick with flavour and accented by sweetness, its spicy, gravelly, smoky complexity ramping its class through the roof. There’s always been a question mark though: this tastes so bloody good the day it is released – what happens if you stick it in the cellar? Is it Australia ’s best early-drinking wine, or will it develop and evolve if given time? A tasting in the Barossa Valley recently of every vintage yet made of Torbreck Run Rig Shiraz (including the just-released 2005) threw a crust of clear answers.
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
Perhaps I'm just getting too old, but I can't for the life of me really understand what San Francisco Wine Week is all about.
Here we are living in one of the greatest wine and food cities of the world. We're spoiled rotten when it comes to our wine and food. We expect, and regularly receive great local ingredients in our food, an incredible selection of wines from California and around the world, and completely take for granted the fact that we can bring a bottle of our favorite wine to any restaurant we like.
If there was ever a large city in America that might have a week long celebration of wine, San Francisco would certainly be at the top of the list. And here we are beginning just that sort of celebration, except....
It seems completely, and utterly lame.
As far as I can tell, San Francisco Wine Week is simply six nights of open bars in various venues around the city where you can taste as much wine as you want, no doubt to the soundtrack of thumping electronica.
Come on people. That was the best you could come up with?
Granted, this event is supposedly aimed at the young, urban, hip crowd of Millenials that make up the largest wine drinking population that America has ever seen. But I've got to believe that there's a better way to celebrate what the promoters rightly identified as one of the Bay Area's most defining cultures.
And just to make sure I've exercised my complete curmudgeonly rights, let me just say that the web site and all the marketing material I've seen are horribly unhelpful at getting any sense of what these nightly events will be like. For instance, Wednesday night is the "Sommelier Party" hosted by sommelier Mark Bright.
OK. So what does that mean? If you wanted to find out, say, the difference between that night and Tuesday night, which is the "Import Party" you would be shit out of luck, as they say. Nothing on the web site provides any indication of what is actually going on that night, or any other night, for that matter, other than "wine tastings." Hell, it's not even clear whether there will even be food at these things, except for "San Francisco restauratuers" being mentioned somewhere as some of the sponsors.
And if you want to know what's going to be happening at the ultimate end of week party, the Red Gala, you'll find yourself similarly screwed, except, of course for the dress code, which is supremely, unhelpfully described as "red attire encouraged but not required." So would that be red t-shirts or red ball gowns?
It's quite a shame that a city so steeped in wine and so populated with smart, talented hospitality folks couldn't come up with something better for the first Wine Week than this. As far as I can tell, we've got nothing educational, nothing uniquely Californian, and nothing really fun, except, perhaps if you're a young guy who knows a thing or two about wine and wants to go meet chicks that will be impressed with your knowledge. Sounds more like "party with alcoholics" than it does "celebrate wine culture."
Of course, that may just be the target audience for this whole debacle. The saving grace of which may be that the entire week's events cost a mere $75 bucks. Which means, no matter how bad the event ends up being, a motivated barfly will at least be able to drink their money's worth if they go every night. With only 44 wineries participating, you might also be able to get through every single one over the course of the week. In fairness, it must be noted that some of the wineries pouring at the event are quite good.
I'll leave it to the most adventurous of you readers to go check it out and look forward to happily being proved wrong. But I don't expect to be. San Francisco, you can do better than this.
Following the theme of my last post about Americans? increasing awareness of the quality wines that many artisan producers of Argentina are exporting, I?m pleased to post the first installment of my interview with Ed Lehrman of Vine Connections. Along with his business partner, Nick Ramkowsky, they formed a company that not only imports the wines of artisan Mendoza producers, but selectively forges meaningful, long term relationships with them. As Ed Lehrman explains in the interview, this type of involvement encompasses much more than shipping and distribution, extending into representation, consulting, label design and many other crucial aspects which in the end, bring American consumers the types of genuine artisan wines that multinationals couldn?t even conceive of delivering.
Based out of Sausalito, CA, Vine Connections has been at the forefront of the changing of the guard, in terms of tastes, that I described in my last post. Their portfolio includes excellent California, New Zealand and Japanese Saké producers, alongside the wines of star Mendoza winemakers Susana Balbo and Pedro Marchevsky, along with others to look out for, such as Mapema, Tikal and La Posta del Viñatero. If you really want to know what Argentines really like to have at the table and moreover, the breadth that Argentine wines are capable of achieving, I encourage you to explore the types of artisan producers that Vine Connections represents and whose work, over the coming years, will ultimately triumph over the characterless, corporate-backed South American wines saturating our shelves.
I would like to thank Ed Lehrman for taking the time to provide his in-depth responses concerning Vine Connections, its vision and inspiration. Our conversation unfolded over e-mail:
*What is the vision behind your company and what were some of the key experiences that led you and your business partner to get started?
- My partner, Nick Ramkowsky, and I have both been in the wine business since 1986 (we started very young), and we could have done any number of things together. Nick was a small California distributor at the time, and I had just sold my direct-to-consumer wine business where he had been one of my suppliers. A fateful trip together in May of 1999 launched us into the importing/national sale & marketing business. We spent about a week in Mendoza on that trip tasting wines from bottle, barrel, tanks?you name it?and we met some incredible winery owners and winemakers. By the end of the week, we were looking at each other and asking, ?How does the 5th largest wine producer in the world hide incredible wines like these from the US?? It seemed like this must be the opportunity of a lifetime for wine guys like us to lead the charge in introducing Argentine wine to the US, and in a way that they would be fully appreciated for their quality and authenticity, and not just their price. As an aside, of the first 12 wines we imported from Argentina, the LEAST EXPENSIVE wine was $22 retail! So in fact, Vine Connections was originally formed in order to be an Argentine wine importer. *Compared to other importers, what is the depth of Vine Connection's involvement with the producers its represents? (in terms of consulting, marketing, other assistance, etc.)
- It is hard to speak about other importers, since some do quite a lot and some just taste and buy. As for us, we take the approach that we are the winery?s own sales & marketing department and they can use us for as little or as much as they need. That may mean writing back label copy, helping with label design, or determining whether a new blended wine is even a good idea to add to their portfolio.
For all of our wineries, we do the copywriting for all printed materials since we can communicate their stories in English more effectively, and along the same lines, we handle most press relations since we are here and readily available. And I guess the most valuable thing we do would be called ?consulting? since we offer our advice on many topics based on our 40 years of working in the U.S. wine biz. *How does your company forge relationships with producers? In this vein, what is the process like for you when considering an addition to your portfolio? Do the producers come towards you in the way of trade events, do you travel to areas to scout, so to speak, or some combination thereof?
- We are very careful in this regard since our objective as an importer is to build brands and not just sell wine. That requires long-term relationships, so besides tasting backwards and forwards through a winery?s production, we spend as much as time as we can with the owners and the winemakers to see whether there is a good fit for working closely together. When we meet people who already think they know it all about winemaking, marketing, etc., we politely walk away no matter the wine quality. Our initial screen is the wines?they have to be particularly good since that is what we are known for importing. Then we start talking about their philosophies, their dreams, their business objectives, and where we should all eat dinner together (a meal with a potential supplier is always a good way to gain more insight).
This process means that while we have run into some wines that we like, we have sometimes been unwilling to take the winery on. The most common stumbling block for us seems to be that the winery lacks a strong winemaking philosophy, and often because they have abdicated this cornerstone to a consulting winemaker (and most often to foreign winemakers). As time has passed, we have pretty much settled into the idea of only representing wineries owned by Argentines and with Argentine winemakers since the winemaking vision is usually clearer and more grounded in expressing what makes Mendoza so special compared to other regions.
From the first moment that we meet a winery team, it usually takes about 18 months before we come to an agreement, do the ground work, and then start selling the wines in the U.S. It seems to work--we have never lost an Argentine winery and every brand that we represent has achieved a significant level of success.
I wish I could say that finding these producers followed a particular recipe, but in truth, all of our brands have come to us via different sources. The key is to have your radar on all the time so that the best ones don?t slip by accidentally.
*You represent Susana Balbo and Pedro Marchevsky's Dominio del Plata Winery?how did that relationship come about and how far back do you go?
- Well, if it weren?t for the ?dynamic duo? of Mendoza, we may never have been Argentine wine importers. We met them on our first trip to Mendoza in 1999, and they were so obviously talented and knowledgeable that they got us thinking a lot about the possibilities. We also formed a trusting relationship so quickly that it became obvious that we would work together, and together push forward a common vision of making Argentine wine part of the daily American fine wine conversation. That seems like an ominous task looking back now?we had no company yet and they were renting a very small winery at the time?but at the time it just seemed like destiny.
As you may have noticed, Enotheque has been missing some updates for some time now. At the moment, I'm on the road at a very challenging but rewarding consulting job. The days are long and the nights seem all too short, resting only in brief moments before it's time to attend to the task at hand again.
I'll bring back some good posts with recommendations, interesting regions, values and interviews soon enough. For the time being, enjoy the other subscriptions of your Google Reader, since nobody is ever truly caught up with it anyway.
There's a working theory out there about Pocahaunted: either every record they've released is a concept album, or none of them are. There's good proof to support both camps. The truth, of course, might lie somewhere in between the two (if that's possible -- which it probably isn't), but Island Diamonds makes a stronger case for the former. The ladies' longstanding studio union with Eagle Rock guru Bobb Bruno has explored an array of terrains in the past, but their partnership on Diamonds transformed Pocahaunted into a way weirder, doper, and dancier creature than ever before, inspired in equal parts by Manda's obsession with Max Romeo tropical soul and bad acid jazz and Bethany's abiding love of mainstream rap and the Cocteau Twins (that sounds like it'd be a nightmare, right?). Naturally, the results don't really resemble any of the influences they may have attempted to channel during these sessions, but so what? Low-lidded drum machine beats, sparse guitar chimes, and the occasional air-raid siren cycle beneath a night sky of cooing, crying, and caterwauling in the classic PHAUNT mode/model. This CD digipak edition is a repress of the sold out LP on Arbor, with all new collage-portrait artwork by the band, plus two bonus tracks added on (one an outtake from the Diamonds sessions, one the unedited mix of their Bored Fortress 7" single) and a freaky digital music video for 'Ashes Is White' created by part-time Pocahaunted bassist/best friend Luis Naranjo. Info stolen from; Insound
You can find a complete discography on Nacho?s blog Hijos de Saturno. Have fun and leave me a comment!
Dining in Thailand has been hit or miss for us. We are currently staying in a beach resort about 2 hours south of Bangkok, and it is not exactly cosmopolitan, despite this being the beach residence of the royal family (who probably don't get out to the local eateries much).
Before we left Bangkok we did have a fun meal at the impressive (and very expensive) Siam Paragon Mall. We ate at the Another Hound by Greyhound Cafe. The original Greyhound Cafe being at the Emporium Mall. It was a fun selection of updated versions of street food, with a passable wine list. Not cheap, but innovative and surprisingly good for a shopping mall.
Here in Hua Hin, the beach community that is our home for two more months, we have mostly visited local restaurants, which are a dime a dozen. Every few feet there is another establishment, ranging from a push cart to a 100 seat sit down restaurant. The quality of the food has nothing to do with how impressive the place looks, and we have found that even highly rated restaurants have constancy issues.
Thai food seems to be a fusion of neighboring India, China and Indonesian influences. At least as it is has been served to us, it seems to fail to live up to any of those origins. Some of the finest food I have ever had were in China, India and Indonesia, but don't judge those cuisines by their watered down American counterparts. To visit these lands is to be thrust into a culinary adventure.
France has long been my favorite destination for food, a bias no doubt propelled by the fact I have classic French chef training. On this year long trip I have made a point of cooking, no matter how meager our kitchen logistics may be, and my dinners almost always rival any restaurant's.
So it was with great expectation that we visited the Brasserie de Paris here in Hua Hin, Thailand. The modest restaurant is beach side with great views of the lighted fishing boats in the dark harbor. The food was good, and we enjoyed ourselves, but it was not our night for wine. The slim pickings on the wine list were pared down further by "finished" labels covering almost all of the red wine choices. Our first selection was greeted by a verbal "finished" and we had to settle for what would never have been my choice if only the list were fully available.
They had no Thai wines on their list, and after having tasted my first Thai offering, I am not altogether surprised.
Such is just one of the many problems with trying to run an upscale French restaurant at the beach, hours from the nearest city with its suppliers. For all of that we still managed to have a very nice savory style of Foie Gras (as opposed to the common practice of preparing it with a fruit sauce). Everything was perfectly nice, but the au gratin potatoes were especially memorable. Considering the challenges they faced, the Brasserie pulled of a feast that would be impossible for lesser restauranteurs.
We still have several months to explore, and even if we only eat out once a week or less, there is ample opportunity to find another gem, and when we do, you will read about it here.
Beaujolais Nouveau Est Arrive! I bought the first bottle at our local store and am serving tonight with raclette of salmon and baby spinach with dill cream cheese.
The wine is purple--of course-- with a fairly big bouquet of sweet strawberry that is nearly perfumy. Palate is a little chewy with light
Tecnorati
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.
During a recent trip to the Mount Pleasant cellar door, one of the staff kindly slipped us a bottle of the Brands Laira “Blockers” Cabernet Sauvignon 2005 to try. I have not really explored the Brands label, a stablemate to Mount Pleasant within the McWilliams company, however this particular bottle was festooned with gold trophy stickers.
My 
