Archive | drinks RSS feed for this section

Is that rosé or are you just happy to see me?

26 Apr

2015 Domaine de l’Idylle Rosé 

From Savoie. Which is in France. Eastern sorta southern France. 

Now I want to go and buy more. Apparently I enjoy Mondeuse. Mondeuse NOIRE! So goth at heart.

The grapes are Mondeuse. Just to clarify.

I know nada about Mondeuse so…I can only speak for this wine

The color is a delectable peachy salmon.

The nose is peachy and perfumed just a tad.

The tongue says oh-so balanced. There is a tad bit of sweetness. I get a not-too-sweet peach melba made with a mix of raspberries and strawberries and wet stones. Smooth stones with water running over them. The stones are causing the water to be just the teensy bit frothy. Effervescent.

This wine is not THE most effervescent of the bunch. It is not the social butterfly on the center of the dance floor, but it is that chipper girl’s good friend. You know she will be there. She will not be too much or too little. Not too sweet but very, very polite but just interesting enough you know the two of you will stay up all night and discuss both the boys you like and how many dimensions there are in string theory and her jokes will make you want to to hug her and the next weekend she is the gal you probably will hang with again. Not THE love-of-your-life best friend but the reliable chum you love all the same.

To recap: medium-light body, a hint of sweet berries and peach and stones with bubbles. The finish is this clean, fresh crisp AHHHHHHH. That is the only way I can describe it.

her name was barbera…no wait laura oh fuck

13 Apr

  
This is a Barbera d’Alba named Laura so I was right on both counts and both would burst my lady cherry. If you know what I am saying.

Oh shit! And “Laura”? For all her benign smoothness this lady is biodynamic. So she is the svelte hippie who is somehow about to go to Harvard to get her law degree. That is THE PERFECT metaphor.

And like, she has sediment but that is totes sexy.

I used to say I was not into Italian wine but I guess I didn’t know what I would like until I saw (tasted) it. I like Barberas. I also tend to enjoy the occasional Chianti or Mount Etna booze. But Barbera is the bees jiving knees.

Barberas are lovely demure lasses. They are sexy but wearing midis and cute flats. I enjoy their company.

This one?

2013 Principiano Barbera d’Alba DOC “Laura” Piedmont

I do seem to prefer northerly Italian wines. So I choose this guy. Girl.

The nose says May day even though it is April. This gal does not have legs. Which is fine. A Barbara does not need legs because she has breeding.

She has cherry but probably slept with a few other berries in her family’s past.

Next time I swear I am challenging myself to describe a wine in male terms.

But onwards with this lady.

Tannins? Nah. Acid? Fuck yeah a tiny bit but only if you don’t text her by tomorrow. Well there is an essence of lemon? Have I ever sensed lemon in a red wine? Well I have now.

This svelte but not malnourished babe has some refreshing lemon to her. And…just like nice grapes. Like really stellar, almost frozen on a summer’s night red seedless grapes such as I procure at Ralph’s aka a generic supermarket ala Safeway. All of which to say without snobby pedigree but no less enjoyable.

All in all, she is a classy lass. 

Bloody Jove and friends

16 Mar


I really do not know much of Italian wine.

This is Tuscan and made of a bunch of grapes I do not know of. Well, the first one I know: Sangiovese.

Translation: The Blood Of Jove.

Yum.

But my knowledge of   the other grapes? Not so much: Colorina. Foglia Tonda. Barsaglina.

Say whaaaaaa?

2013 Mocine “Mocine” IGT

Sweet in the way-I dunno dates? It is sweet at very top of tongue. Spices mid-palate. Then mouthwatering acid. The tannins hit down between dates and spices which is just right.

In this wine tannins are the moderator. They align and adjust extremes.

For all I’ve yakked this wine is not terrible complicated. It will take a bit more thought than grape juice but far less than, say, some crazy Syrah. Crazy. Not all Syrahs are crazy but if they are well then….

Somehow the jigsaw puzzle of spice, tannins and juices don’t make me love this, but I thoroughly enjoy it in the “Okay I’ll have another half-glass” way that I use at the wine bar I adore when I am too lazy to taste another new wine and want more wine but not another entire glass of wine because I am still a lightweight who needs to have half-glasses. Because I hate being drunk.

I’d just keep on drinking this one. I dig it. Or else I would not share. I’m curious to taste this winery’s other offerings.

Juicy 

9 Mar

  
I just wanted to lap up juice like a kat. Don’t give your cat juice, by the way.

Okay normally if I am drinking juice it involves some fermentation.

But free juice.

Colorful juice.

I’ll try it. And I did.

V-8 sent me some new brews to try. They are:

  • Orange Kiwi (has Mandarin Orange, Carrots, Grapes, Sweet Potatoes, Kiwi, Apple)
  • Red Radiance (Grapes, Sweet Potatoes, Beets, Watermelon, Pink Guava, Apple, Carrots)
  • Pineapple Fusion (Grapes, Sweet Potatoes, Pineapples, Carrots, Passion Fruit, Apple)

Okay the thrilling taste test results:

Pineapple Fusion! I love pineapple! My favorite of the bunch. It was the least processed of tastes. The most singular of tastes. As in it tasted very pineapple-y. As opposed to a pineapple blended with other things. And god is pineapple good. I would never have guessed there was sweet potato there seeing as I hate sweet potato. But I am happy it worked here. I like this juice. I would drink it and use it in drinks. And smoothies.

Red Fusion: I thoroughly enjoyed. To me it was the most balanced, actually. It was quite sweet but passion fruit has this way of being both sweet and sour. Maybe that was it. It was plush.

The Orange Kiwi: Look, I did not love this one but I do not like plain orange juice so…not gonna talk more. It was highly identifiable as orange in origin so if you like orange juice by all means…go get it tiger.

In the end they all taste sort of similar. But they have veggies! And for all that sweetness less sugar I suppose? At least not added like some juice. Hmmm. If you want very pretty delicious juice reach for that Red Radiance. If you want to feel the tropical vibe get ye some Pineapple Fusion. 

Next week we will return to your regularly scheduled booze.

no make-up Burgundy went to bed this way 

2 Mar

  
The title of this post is how I consumed this wine. I was given little notes from ye olde Garagiste so the notes I give on this are the unvarnished truth of what I thought, unaltered by other tasters’ notes and just before bedtime when I am vulnerable because I fear the bed monster. Only because I have major problems sleeping. That’s where the fear is from. Don’t get ideas.

So. Another Garagiste-procured pick. I’m on a bend. Also I feel no need to buy other wine seeing as I have this enticing collection right now.

Paul Croses Côtes de Nuits-Villages Grand Vin de Bourgogne 2011

That link will give you other tasters’ thoughts. Should you doubt my sleepy musings.

Burgundy in color. Hahahahhahhaa. 

Okay, if you are learning wine, know that “Bourgogne” is what we English-speakers call “Burgundy”. That lovely Pinot Noir-rich region of France. The color of this wine is the color. That explains how we named the color Burgundy burgundy. Ain’t nothing like a burg Burg!

This is medium-light in body. Medium-high in acid. Juicy as sin. And I swear to heck it has tiki spices to it. Largely it is the taste of Velvet Falernum so I am gonna say allspice. Yes. This wine is like a goddamn Christmas holiday in spices crossed with Easter in terms of springtime fruit.

Oh, you beguiling region Bourgogne. Beguiling.

Sexy minx.

Smooth motherfucker.

That’s you.

The wine! That is the wine. It really is smooth.

Okay I am done. No I’m not. This wine hits your tongue with an acidic and spicy kick then slides over the tongue. Smoothly in the center but you will feel the sides tingling. It is nice. I don’t know that I am a Burgundy girl in general but I’m digging this doll.

GARAGISTE!

17 Feb

This is me waiting, desperately for the decant. Let me at it.

  
At long last I got my delivery. The wicked awesome Jon Rimmerman of the Garagiste goes about and finds wines like this biodynamic oner, and then emails wine lovahs (only if it is lovah with an “ah” not an “er”) with deals. JK re: “ahs”. Pretty sure anyone who signs up gets emailed. Sometimes wine you’re ordering is not even in the bottle yet. But Garagiste has tasted and knows what goodness is to come. There are DANG good deals. And the newsletter musings make amazing reading 1-2 times a day. Provided you are a wine lovah. Lover.

To my (initial) chagrin, they don’t send you your wine until A) you have at least 12 bottles that you’ve ordered, aka a full crate o’ wine amassed, (which takes time since sometimes the wine you order has not even been put in a bottle yet, much less made its way to Washington) and B) shipping conditions from Washington to wherever you are happen to be perfect. And finally I had both 12 wines and the weather was right and I got my first selection.

And much as you want to dive in this box o’ bottles, a maddening letter is placed atop your selection admonishing, downright ADMONISHING you to not drink for another couple of weeks because these babies have been jostling about during shipping the last day or so and they need to rest their tired souls. Let your wine rest. Or else! And you figure you’ve been patient enough so far, so may as well be patient just a wee bit longer.

And to make the waiting even more excruciating Garagiste says to most enjoy this particular bottle  it may need 30-60 minutes of decant time post pouring. BUT they say to sip along the way and so sip I friggin did. 

Ohhhhh shit and the official website for this wine says after all that initial waiting just for a sip or two, to cork the bottle and taste again and again over the next few journées (like, aujourd’hui, aujourd’hui, aujourd’hui and also demain and maaaaaaybe the day after but who the fuck are we kidding) to see how the wine develops and improves. So more bloody waiting. As in, don’t polish off the bottle in a night.

Oh right what we are drinking:

2011 Nicolas Joly Savennières “Les Vieux Clos”

Biodynamic.

From one of my favorite places to source vin. The Loire Valley. Savennières. Doy.

The grape is Chenin Blanc, m’dears.

The bottle itself advised “vigorous decanting”. I poured this golden elixir from some great heights.

Garagiste advised that Joly follows the tradition of German Riesling houses and over-fills, so not to be alarmed by damp cork. Good. Because that cork was funky. It looked kinda gross.

So many warnings. So many admonishments. By the time I got to sipping I was terrified. I sniffed long and hard at first. I got nettles, peaches and PINEAPPLE. I love pineapple. And an element of resin. In a way I assumed would be sweet.

It is not sweet! Happily surprisingly. It is full-bodied without being syrupy. Full without being thick. Dry without being bony.

A kumquat may be cooling his heels in there. Kumquats are welcome to cool whatever body part they want in my wine, incidentally. Fuck those who take the rind and discard the rest, I will take it all. Ahem.

There is underlying honey but the first hit says “pine tree” followed by pineapple. The back of your tongue says allspice. That’s happy. The finish burns out with all those elements, swirling about in your mouth. Then you are good to go.

It stands out to me that this wine starts as a jumble of tastes but by ten seconds post-swallow those jumbles knit together.

The Impressionist painting of wines. If Monet made wine, this would be it.

These are my “first fifteen minutes notes”. I’ll revise in about a half hour.

The decanting should be more vigorized by then.

Okay more notes. Post channeling-Courtney Love-circa-1993-ish. And documenting via selfies. Ugh me.

MORE spice has developed. The spices don’t fade, they get stronger by the minute.
The allspice gets stronger, along with some orange zest. It gets sweeter but is that the temperature playing a part?

I dunno. I liked this wine five and a half times better than I thought I would.

I like it a lot.

Or else I wouldn’t share it, kittens.

24 hours later:

OH SHIT! 24 hours n that shit gets cray. The allspice increases tenfold. The acid mellows. The color still looks like unhealthy piss but so does a good juice or so so I will let it pass.. Heck.

Less resin (althpoug it is still there) and more honey. This time the allspice is IN THE FOREFRONT, IT IS. RESIN IS STILL THERE HARDCORE OH SHIT IS THAT MY CAPS LOCK ON? my bad

And now it is two nights past popping:
There is an emerging grassy minerality. The spices say “less allspice, more pepper”. Maybe even an arugula leaf or so. The resin is an afterthought, a smooth finish.

Three nights:
I’m down to the dregs. It is significantly sweeter. The honey is expressing itself more than resin. Think pineapple with allspice but it has been drizzled with honey. I think 1-2 days in was the prime, which does not surprise me.

So buy and if you are curious, eke it out. Otherwise go wild big spender. Drink that mother down in a night or so.

Cocktail TED talk

9 Feb

    
Hey dudes! No recipe or recommendations today because…I have been prepping all week to see just how much basic cocktail knowledge I can give in 8-10 minutes Wednesday night. The show will also feature talks about everything ranging from Horse Psychology to The Black Panther Party to Iceland.More info: https://ucbtheatre.com/show/5392

Come play!

Follow

Get every new post delivered to your Inbox.

Join 100 other followers