Season deux!

25 Jul

Thank you for helping me pick a new podcast logo! We are up and running again! Granted, we are moving to a twice a month schedule for the moment because life is crazy and so are we but not too crazy.

Check out season two episode one here!

Ps it’s with Farley Elliott editor of Eater LA.

Pps we recorded before Jonathan Gold passed away. Our homage to his genius you’ll hear stands.

Love you too

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A tribute to Jonathan

21 Jul

In the past five years, writing about food and wine had played an ever-escalating role in my life. These days more wine than food but I enjoy both for the same reason I love being an actor. Both food and comedy offer a respite from the world, and form new ways to connect with other humans.

Drama, comedy and flavors toe the line between the intellect and animal sensibility in a way I cannot define but wish to express and share. Hence my need to to make you giggle or cry, or to ply your tastebuds with whatever groundbreaking thing to consume I’ve happened upon.

Jonathan Gold died today. He was the food writer whom we (especially angelenos) looked up to. If you haven’t seen the documentary City of Gold you must. Jonathan Gold took a meal and made it history, an art lesson, and slice of life all in one that somehow made us all feel closer to our city and closer to each other.

He will be missed. I only hope to that I can continue to learn from his writing and spirit.

I don’t know what I’m saying with this post except that he made an impression on me and many, and we should all raise a glass, be it wine or water to a man who touched so many.

Stop! New things!

10 Jul

Okay I know. Cocktails aren’t a totally new thing but they are a break in the wine content.

It’s bloody 107 degrees in Los Angeles as I write and a frosty cocktail is called for. A cute frosty cocktail. Garnished with a bottle of amaro.

I don’t normally drink tequila but when I do I get fancy. Reposado? Not too shabby.

I regret nothing.

I give you:

Ice-Berg

From Brad Thomas Parson’s “Amaro”

1 oz reposado tequila

1 bottle underberg

1 oz orgeat

3/4 fresh lemon juice

Blend with about a cup of ice. Rejoice.

New times for the pod!

2 Jul

My darling podcast, formerly known as The Whine Situation is becoming The Wine Situation in season 2, which should start airing in a week or two! But in the meantime you should subscribe and catch up on season one! Exclamation point!

We changed because decided we had enough whining. The world is dark enough. So we are switching up the focus. We will be having more food and wine guests, but promise to keep our sense of humor!

In the meantime open to opinions on the candidates for our new logo. Because changing the name was an exhausting enough decision for us to make! What do you think?

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.

Another milestone

20 Jun

I finally had a grand cru. So now I’ve had a birth year wine and a Grand Cru. And Cristal.

All were beautiful. But I think I’m having post-winum depression like…what’s next?

Still haven’t had a Bordeaux first growth. Or Chinese wine. Or a wine younger than 1965 (it was a Wendt Bros. Pinot Noir). Or Winston Churchill (the prestige cuvée of Pol Roger). Or Opus One. Or the REST of the Burg and Bordeaux crus so I’ve got my work cut out for me if I REALLY want to turn into a namedropping ladyyyy.

Which I don’t.

Except I do wanna try all that stuff.

I also really wanna taste a Valtellina Inferno cause the goth in me craves the dark hellfire of wine with a name like that.

I need to make a checklist of wines to try somedayyyyy. In the meantime I have to say that Grand Crus solidly rock.

If I ever check everything off the list I’ll be forced to start my own winery. I have a name in mind.

What a beaut

13 Jun

Before I get into it remember that the first three letters of beautiful are Bea.

And I now present for your adulation Azienda Paolo Bea’s 2010 Umbria Rosso “San Valentino”, a 70% Sangiovese/15% Sagrantino/15% Montepulciano that I want to marry.

Bea is also the first three letters of Beau. This wine will be my lover. And my Valentine(o). Good god the wordplay is endless. I’ll try to restrain my verbal tendencies.

Why do I love this wine? The Rosso is sturdy and dark-souled, but elegant. I guess I want to court a regal beast.

Also don’t forget Bea switched up is Bae.

It is man enough to, well, manhandle me. Sturdy tannins for days.

But graceful enough to make it last. It is all tomato balsamic and earth and cola and more dirt but thats just flotsam in a dark berry river running down dry as fuck riverbeds. And me and my beau are rafting through on a float made of 50 year old vines.

Beautiful Bae, I want this Bea to be my beau.

I either need to drink more wine, or get laid, which is which. As it is I am writing this sober at home on a Tuesday. I’m going to eat some ice cream and dream of getting my greedy hands on more Bea.

You do you.