Search results for 'Ravenswood'

It finally happened

21 May

I inadvertently had a birth year wine. Sadly much like me from the womb most of this was jettisoned into the bushes on the Warner Brother lot.

Just kidding I was a C-section child. Hence my perfectly shaped head. And all my WB movie lot experience to date has been scrambling around with a headshot trying to find whatever casting office called me in. And laughing at tourists on trams who are hoping they will see a celebrity. And last time I was there doing some contortion for a horror movie. Good times.

I had dreamt of birth year wine. I didn’t plan on this. I’m not particularly fond of Gewurtz but this one was thankfully not a lychee bomb. It was pretty damn elegant.

It found its way into my glass as I was a volunteer sommelier assisting the winemakers at Winemasters, a gigantic wine and food event held on the WB lot to benefit cystic fibrosis.

I’d already had an exhilarating night as I’d met the maker of my favorite affordable buy. Joel Peterson was there pouring Ravenswood and I FANGIRLED out. And my friends from TOP were there with beautiful Roussanne and Syrah from Paso Robles. Elena and Stanley are the best. Get your hands on their vino.

The actual event was over and I was partying onnnnn with some of the patrons I knew who had actually bought tickets–admittedly being a volunteer was part me attempting philanthropy and part me finding a way to attend. But some of these ticket holders had brought their own amazing wine collections.

I’d left the table and was snapping up cheeses and water crackers leftover at the Beverly Hills Cheese shops’ station. One of the event organizers was nearby and poured the Stony Hill into my glass. I sipped, slurped, nodded in approval and propelled was was in my mouth into the nearby bushes. Not because it was bad but because it was probably the 30th thing I’d tasted and I was headed back to the table where a 1965 Wente Pinot, a 2000 Tempier Bandol, and even more treasures were being bandied about like they were wine coolers.

But I gasped when I saw the year. Finally! A birth year wine. Now to find that birth year Port I dream of…I should volunteer more though. Rising tides lift all boats.

You may and can and will have it ALL

5 Oct


All caps means it is soooo important.

What else is important?

Bread.

Cheese.

Butter.

Eggs.

Fucking waffles. Yeah waffles too.

I took a cheese sandwich, dipped it in savory French toast batter and put it in the waffle iron. I cracked open my old trustworthy Ravenswood and waited. I ate.

Things were good.

Here is what to do.

Waffles-French-Toasted-Grilled Cheese Sandwich Yeah

  • 2 pieces of bread
  • 1-2 oz cheese
  • 1 egg
  • 2/3 cups half n half
  • Dash salt
  • More butter!!
  • Big bottle of red

Heat the waffle iron. Whisk the egg, half and half and salt. Slice tiny slivers of cheese. Sadly you cannot put the cheese on too thickly or it’ll ooze into the waffle maker, so slice thinly. Put it on one piece of the bread. Put another slice of bread on top. Butter both sides. Then put into the waffle iron and cook away. Meanwhile open red wine. Ooh and ahh at your life. It is worth it. 

Wine I’d more than Grocery-Store settle for

14 Oct

 

A couple weeks ago I mentioned Ravenswood. It is my go-to grocery store wine. It had earned my adoration both in taste and price but got my heart when it was the wine that made my best friend start liking wine. He liked the dark moodiness of the label and name. And I think that somehow made him accept the taste.

And now he’ll drink wine with me. 

Extra dark name extra dark Label extra dark wine dark mood.
There are many dark berries in this.

Duh.

Ravenswood Old Vine Zinfandel Lodi Vintage 2013

Blackberry is the first berry I got. Then some strawberry snuck its face in like “hey! happiness in darkness, my morbid friends!”

It is jam. Dark, morbid delicious jam out of a glass.

There is some earth. The type of earth that has vines and trees sprouting from it, not dry, not damp, just right on a dark spring night.

Like picture that thou art 13 and going through a Wiccan phase and in the park with your best friend around 10 at night (taking a neighborhood walk) and the two of you, high on life, are frolicking and start rolling in the grass. That is the earth in this wine. Young, semi-dewy night earth.

Sniffing (huffing deeply) it I got a lot of berries and some whiff of maybe…flowers? honeysuckle? je ne sais…. like so unsure I’m not even gonna add the “pas”.
I taste some allspice hiding in the dark.

First sip gave an extremely acid ending but that was straight out of the fridge (keep all wine there if your home is warm as it is in LA unless you want your wine tainted by heat) but then I gave this wine some time to get some air and it softened so the scid was just right, running down the sides of my tongue and tickling the back of my tongue at the mid-point and the end in a delightful way.

Delightful. Available at your supermarket. Affordable. I dig. You can bring Ravenswood to my party any day.

Where is there a river of this nectar of the gods?

30 Sep

  
Holy fuck.

So I have become a bit of a wine snob. Like in a pinch Ravenswood is delightful enough but wtf there is a lot of really good wine I’d rather pay more for and drink less of. And just not be smashed. Pity.

So when people bring wine to things I’m like, Oh! How sweet. And it is! I am never displeased by someone bringing me wine. Because usually it is at least Decent Wine. So grateful as I was, my expectations were not rolling high for what my friends brought to an evening of pie testing. 

But fuck. We flipped.

Montepeloso Eneo Toscana Sangiovese Blend 2010

And then my friend said “I don’t drink, but it was a gift from my agency.”

And I said your agency knows what the fuck is up. With grapes. In Italy.

That’s probably about what I said.

Please don’t tell your agency you don’t drink and direct all birthday gifts my way. You will be repayed in pies and hugs.

It has this bordering on the barnyard funk thing but does not actually cross that line.

I mean it is soooo close to funk. But toes the classy line. It’s like, I could be so funkalicious but I choose to hang out and watch the funk. Vicarious funk.

Smoother than you’d ever want a man to be, lest you never trust him.

Mocha. Notes of. 

Smooth. Oh I said that.

Blackberries and sage. And then some gently sizzled sage? Being burnt to appease the vino gods. And goddesses but alas they don’t hear my cries. The good wine was finite and I certainly finished it. 

This is a process

19 Dec

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Life is a process. And it is worth it.

As is this cocktail.

And other deep thoughts.

Let us infuse some shit.

But first a shameless plug for my positively adorable in every way improv group:
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This is our sexy face.
Improv is a process. It takes a long long long time to not suck all the time. I have recently been trying to really FOCUS and put the time into doing what I do. I am aiming for quality of activities over quantity.

And that was my segue into saying that this cocktail is a process. I saw it posted on The Table Set podcast and I knew I wanted it. It takes about a week of patience. The creator, Nathan Hazard (great name), calls it the December Dilemma and I am calling my minor adaptation December Do. As in “just do it”. Do. DO.

Normally the minute I see a cocktail that requires an infusion, or making a big batch of some alcohol I can only fathom using in one or two instances, I eschew the idea of making it. But I could not run away from this. It was too perfect for the season.

I adore wine. I adore cranberries. And bourbon. And I am madly, madly in love with Campari. You can run off down darkened alleys with Aperol and claim it is preferable all you want, but Aperol will take your money and run.

Campari will be there. Ready to amuse you with it’s bitter wit and dazzle you with it’s colorful personality.

So even though this recipe involves handmade wine-sugar-infused cranberries in lieu of my adored Luxardo cherries, and cranberry-infused-Campari, I could not resist because I began to imagine the many delights I could make with what I decided to call Lux-erries and Cran-pari.

I had to adapt a bit. I wanted to get cracking the night I saw this and it felt too late to be running to the store so I did not use the Manischewitz wine. Instead I used a lovely Ravenswood Zin. I also did not feel like laying out the funds for the Punt e Mes so I used a slightly smaller amount of Martini and Rossi Rosso vermouth plus a bit of regular Campari.

Heaven can be yours if you wait.

December Do barely adapted from this recipe on The Table Set
Starting a week ahead make your:
Cran-pari:
1 cup cranberries
1/4 cup sugar
2 Tbsp. water
3 cups Campari
Heat the cranberries, sugar, and water over medium until the berries start to pop. Let them cool then add to a jar with the Campari. Store in a cool and dark dungeon like your refrigerator and shake daily for a week. Then strain two times. I strained from the jar into a wide-mouthed glass measuring cup with a spout, then placed the strainer over a funnel and funneled into the original Campari bottle.
Also make:
Lux-erries
1 cup cranberries
1 1/2 cups sugar
3 cups red wine, I used Zinfandel
Heat the red wine until it is reduced by half. Add sugar and heat and stir until it is well dissolved and you have a lovely syrup-y wine. Add cranberries and allow to cool. Allow about a week in a cool dark place, shaking occasionally if the cranberries are rising way over the wine.
For The Drink:
1 1/2 oz. Bulleit Rye
1 oz. Cran-Pari
3/4 oz. Martini & Rossi Rosso
1/4 oz. Campari
Lux-erries
orange zest
Stir the rye, cran-pari, vermouth, and campari in a chilled mixing glass with ice. Strain into a chilled cocktail glass. Add a Lux-erry or so. Run the orange peel around the rim, squeeze it over the drink and discard. Or don’t. Do what ya feel.