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The line

8 Dec

Oh hi hey! We all thought this was perhaps from the Macon in a blind tasting including me. And…I brought it. So I should have known it was it. So.

The chum you see in the picture is my friend Jiaqi. Also a wine nerd in my life. We are shameless selfie-ers but I’m the shameless insta-story and blogger.

This is surprising. All the Line 39 wines were. So good for 11 bucks a bottle!

I didn’t want to like it any more than I wanted to like the Line 39 Pinot Noir which has quite the savory kick to it.

But the Chardonnay tastes like southern Burg making a stab at tasting like expensive winemaking but it’s not expensive but it’s got some oak happening but isn’t too rich or ripe. Like a person who carries things that look great and look designer but hey! They just braved the Ross Dress for Less Lines.

And they look casually possibly pricy.

Wine fast fashion but it’s all good.

An American Girl and Three Germans Walk Into Portugal

12 Nov

Oh my I drank this and my head turned to Portugal. And then I drank another in anticipation:

I did not know what my dreams were until I was flanked by wicked awesome German women eating cheese in Vinho Verde.

Although those wines were from other areas of Portugal this wine entry is an attempt relive my time in there because it was an exquisite time I had there.

Whoa nelly do I now (mostly) love Portugal. Although they may hate me for asking for more water.

So thirsty all the time. They fill your glass like, a third full, then take the water pitcher away. According to one of my hosts it is better that way because your glass looks more elegant. This is easily solved by asking them to just actually fill my glass because I could give two shits if a full water glass looks less elegant. The glass is big. Fill it.

This only works for water. Wine needs room to breathe.

I went to explore Vinho Verde which is (surprise!) a REGION. Not a type of wine. I mean they make wine but many sorts.

The wines pictured above are not from Vinho Verde but worthy of attention.

Portugal felt like family I wanted.

Portugal was real hugs.

Portugal was welcoming winemakers and cheese and bread on the table at all times.

Here’s to reliving the good times with a great bottle stateside:

Prats & Symington 2017 “Post Scriptum de Chryseia

Looks purple. Smells of earth with a smack of frosh (not fresh frosh) earth Amd bits of vigor.

Palate: dry, medium minus acid, medium alcohol, medium plus bod. But then tannins are kicking fierce backing up some REAL ripe and also REAL tannic mc-tanninster tannins.

Anywho. By itself this wine whips you good and soothes you with fruit. Like a scale that has been tared this wine balances best with a foodstuff but is fine on its own. Much like the 1 1/2 pounds of butter you were about to knead into pastry.

AND NOW TO THE NEXT WINE!

Quinta de S. Francisco “Óbidos” 2010

It’s a mix of Castelão, Aragonez (aka Tempranillo) and Touring Nacional!

You smell deep fruits on the nose. Like deep colored and deep as in a bit raisinated and wise. Acid is on the lower side, tannins are medium, alcohol medium (13.5 %)and the tongue–full of dark prune fruit, hints of citrus and sweet and savory spice. If that makes sense.

More wine more cheese more butter.

More life! Cheers.

I’m a sucker for wine recipes

21 Sep

I got this wine. It had a BBQ sauce recipe to go with it. The wine is aged in bourbon barrels. I love Bourbon, my dolls. I don’t know that this gave too many bourbon-y notes but the only time you’ll hear me say “it has notes of coconut” in positive light is when speaking of things aged in American oak. As Bourbon is.

The grapes? 30% Merlot, 20% Zinfandel, 18% Cabernet Sauvignon, 18% Pinot Noir, 14% Petite Sirah.

Oh what’s the wine?

1000 Stories Gold Rush Red 2017

The wine and its accompanying recipe gave me a tempeh excuse. I mean a tempting excuse.

After all, the BBQ recipe was meant for ribs. But as a vegetarian I prefer to put meat ON my bones as opposed to sucking it from…okay this is getting graphic. But if you fatten my ribs, do it with red wine and BBQ tempeh.

And/or do it with bread and butter and/or fries but that’s a given.

What does a vegetarian put BBQ sauce on? Tempeh! And fortunately the recipe only uses a half cup of the wine so you and your dining companions can have the rest of the vino.

So I poured the wine, I made the sauce, I sautéed the tempeh, I set the table (lies I have no table) and tucked in.

The wine:

Looks deep but frivolous

On the nose I smelled purple raisins running in vanilla fields. It’s not paradise but it is a happy place.

On the tongue: medium acid med + tannin, high alcohol, full body, medium plus intensity…more prunes. Actually, dried fruits of every sort. But someone smashed them into a fresh plum mush

Dang that’s tasty.

I tossed BBQ sauce coated tempeh into my maw then took a swig and…for two seconds I thought eh it’s okay. I mean the wine IS less sweet than the sauce which is SUPPOSED to suck if the wine is less sweet but this held the floor.

I’m in.

For Zin.

For bbq tempeh.

For ribs. Mine.

oh ps I got this as a sample but I get a boatload of wines as samples. I only write about ones I find worthy.

Oh wait. The sauce:

GOLD RUSH RED BBQ SAUCE

  • 1 Tbsp. extra virgin olive oil
  • 1/2 cup minced onion (mine was more like diced whatevs)
  • 2 cloves of garlic, grated (mine were more like minced but dubs whatevs)
  • 1 tsp. cumin (used a smidge more)
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. golden brown sugar
  • 1/2 cup 1000 Stories Gold Rush Red
  • 1 Tbsp. apple cider vinegar
  • 1/2 cup ketchupsee-through-is

Heat the oil over medium. Sauté your onion and garlic until onion is see-through-ish. Add cumin and cayenne and stir. Add sugar and wine, stir until sugar dissolves. Add vinegar and ketchup and bring to low boil. Adjust heat to bring sauce to a vigorous simmer (don’t know what that mean but it was somewhere in the simmer-plus range). Keep doin’ it til thickened. At that point I added a packet of tempeh–8 oz I think–that I had chopped up into various sizes (I like bite variation not bit consistency). Then eat. I like using chopsticks but go with fingers forks tongs I don’t care. Neither does your wine. Enjoy it my darling.

 

football wine, baseball post

14 Sep

I am a Cardinals baseball girl. But I have yet to stumble on wine made by a Cardinal.

In St. Louis they inject baseball into your veins on birth. For some it is a delayed reaction love. I grew up going to games, but they terrified me because a) it was a lot of screaming adults and b) when you are little you are short and close to the ground and the ground smells like beer and I do not like beer.

Then, a few months before leaving for Los Angeles I was in a play with a bunch of baseball fans. It was 2006, and we made it to the World Series. The cast’s enthusiasm caught me. Last game of the series we did that play (“The Birthday Party” by Harold Pinter) faster than ever before so we could run backstage to our tiny television and see what was happening. We took our bows and RAN off the stage in time to see the final pitch. Oh what a night! Glorious.

Fantasy baseball will be my next step.

But can sports people make wines? I could not help but wanna try a sport person’s vino. I was recently given Intercept Pinot Noir and Chardonnay. It is made by Charles Woodson–his love of wine started while playing for the Raiders and living in Napa. I decided to give football some damn respect.

Also really liked the fact that while Woodson stilled played he had/has (?) a label called TwentyFour. But the NFL would not allow players to endorse alcoholic bevs. And yet he made wine anyway. Now that he’s not a player he can be totally public about his vinous life.

This is my review. Take from it what you will.

The labels:

Supes into them. I’m a cat person and there is a lion leaping. I am nothing if not a leaping lion fan. you know the leaping lords of the 12 Days of Christmas? Fuck that, I want leaping lions.

Then I smelled and tasted. It smells like California Pinot Noir. It has a bite and a spicy burn and is cherries for days. It looks garnet-ish own the glass. It tastes like cherry preserves but not sweet. It has little tannins and much alcohol. Totally a pleasure. Sometimes a girl needs a ripe Cali Pinot Noir like…I dunno I guess sometimes a girl just needs a ripe Cali Pinot.

Now for the Chard. I am always concerned about California Chardonnay. Will it be an oak bomb? Will there be so much butter I need a piece of bread?*

*trick question I always need bread

But no! It really is quite pleasant. Rather boozy, yes. But that’s okay. The body is full but merely hints at butter and oak and has quite a bit of…quince? Let’s call it quince.

What do you know–football (American football that is) players make tasty vino.

Now I’m off to check my baseball app. Please let me know if there are baseball wines I need.

 

Rosé indoors al fresco

29 Jun

Skip to the end for this entry’s challenge.

Mouton gets the award for lushest swag of the year:

The hearty canvas of the bag they sent me with the accompanying insulated sleeve and picnic throw scream “I am solid! But also pink! So!”

And so.

So I had myself a little indoor picnic because I like to celebrate small goth victories like the clouds of Los Angeles’ June gloom.

Not pictured: pistachio cake with pistachio frosting, lemon curd, and milk crumb topping.

Oh wait here’s a picture. It’s ugly though.

There’s a reason this blog is called Scrumptious GRUEL:

I could go on about the marvelous things I make from the Momofuko Milk Bar cookbook but let’s get to the rosé.

Here’s what you’ll feel in a bottle of Mouton Cadet Rosé:

Raspberries and stones. running streams. Strong love. An embrace with vigor. Which is my favorite type of embrace.

Vigorous.

Damn that’s a great word.

More stony up front perhaps a masquerade of the masculinity assumed with Bordeaux yet label and swag is pink but masculine pink and I do maintain real men wear pink.

And so do real goths.

Humble request for someone to make a Venn diagram of goth, toxic masculinity, pink, mental health, and…last one is your call.

Go!

I drank a Scotch and I liked it

7 Aug

Oh wow! I’ve been anti-Scotch since the time we met. Which was when I was learning about “tolerance” so…just imagine why the flavor of it triggered icky feelings for some time.

But ample time had passed and while I no longer associated scotch with wacky St Louisans fetching late night White Castle and (ahem) scotch coming up…I still didn’t like it. For the same reason I don’t like a lot of mezcal: I’m not into smokey flavors.

Well, I had a pal determined to turn my head and I’m glad he did. The Glenmorangie Highlands Single Malt Scotch “Nectar D’Or” 12 year whisky with a Sauternes barrel finish is scrumptious enough for a gruel-head like me. I probably phrased the name all wrong but you can’t blame me too much I’m sipping Scotch.

This has just a whiff of smoke at the end that ballasts the honey, vanilla and marmalade that you get up front. It’s that friend who has one slightly annoying quirk but they are so delightful that the quirk becomes endearing. Or it’s the gap in the supermodels’s tooth.

Anyway. I’ll stop saying I hate scotch. Much like I tell people that if you think you hate Los Angeles you just have to find the part you like, it seems you just have to find a scotch that suits you.

I actually am a bit Scottish–me mum’s a Campbell so I feel better knowing I don’t hate a drink that runs in my veins.

Just for fun

26 Jun

Holy heck I miss carefree rosé. So here you go.

Rosé I was gonna refuse to think about but here we are I’m giving it a brain cell. One cell. Just know my brain contains multitudes.

2016 Chateau D’Or et de Gueules Rosé

Mourvèdre, Cinsault, Syrah, Grenache

Okay skip ahead for the irreverent analysis sweet sweet content. BUT!!!!! because I’m gearing up to start WSET diploma:

Eye: light salmon, quick tears

Nose: stone, strawberry and honeydew

Tongue: dry, medium acid, medium alcohol (checked it is 12.5 abv), light body, strawberries, raspberries, dry white stones on a bleak plateau (no kidding), and someone stepped on a rose nearby. Finish is quick but no bother because this wine is for rejoicing.

Carry on BUT:

Here are your wine metaphors:

This rosé is a Carl’s Jr. order of fries. It’s not McDonalds. But it is FRIES and they are good and fill that fry bill. So it is with refreshing Provençal rosé. Night boos.