tag:blogger.com,1999:blog-266820082024-03-08T14:03:47.128-08:00Weirdo's Wine WorldFun, funny, and interesting-in-the-mouth all describe what I hope you will find here in this blog. I like to write about interesting wine that I drink as well as the occasional spirit... and even malt liquor on fewer occasions.
I like to laugh and I like to make people laugh, or at least smile. So along with wine chatter, I hope to sprinkle some fun and humorous tales. Have fun, and as always,
Happy drinking, -PatrickPatrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-26682008.post-52801729462879330962011-05-24T20:41:00.001-07:002011-05-24T20:49:55.483-07:00Bolton The Pirate and Gnarly (and cheap) Zin<p><strong class="strong rangy_1">Fun Stuff:</strong></p>
<p>The first time I saw <a href="http://en.wikipedia.org/wiki/Andy_Samberg" target="_blank">Adam Samberg</a> was in the movie Hot Rod, and I was not very impressed. The next time I saw, or at least the next time that I can remember, was when he did that fake music video "Dick in a Box" with Justin Timberlake. I laughed hard.</p>
<p>Since then I have been a pretty big fan of <a href="http://www.thelonelyisland.com/" target="_blank">The Lonely Island</a> Videos on SNL and YouTube. The last one I saw cracked me up. It features a semi-delusional Michael Bolton belting Bolton-style about how amazing captain <a href="http://en.wikipedia.org/wiki/Jack_Sparrow">Jack Sparrow</a> is. Take a look:</p>
<object width="400" height="260"><param name="movie" value="http://www.youtube.com/v/GI6CfKcMhjY?fs=1&hl=en_US&border=0&rel=0&color1=0x666666&color2=0xefefef"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/GI6CfKcMhjY?fs=1&hl=en_US&border=0&rel=0&color1=0x666666&color2=0xefefef" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="260"></object>
<p><strong class="strong rangy_1">Wine Stuff:</strong></p>
<p>I used to dislike <a href="http://en.wikipedia.org/wiki/Zinfandel" target="_blank">Zinfandel</a> because I did not even know that red wine was made from the grape. I only knew about white Zinfandel, and that stuff is... hard to respect.</p>
<p>Well the day finally came (it's been a while now) when a good friend set me straight. I am writing this now to spread the word in case there are others out there with the same unjustified impression of Zin. Zinfandel makes some pretty good wine. If you like Malbec, or Cabernet Sauvignon, especially the BIG fruity versions that so often come out of California, you should give Zinfandel a chance. </p>
<p>Tonight I am drinking an inexpensive Zinfandel from from <a href="http://www.gnarlyhead.com/" target="_blank">Gnarly Head</a>. While it is cheap, and not the best Zin ever, it is a fairly good representation of what the grape usually tastes like. Big, fruity, jammy red fruit.</p>
<p class=""><a href="https://lh3.googleusercontent.com/_Y0t_SsFDZ7g/TdxvGNe2GiI/AAAAAAAAAME/d9oW3BZa1E4/photo.JPG" target="_blank"><img src="https://lh3.googleusercontent.com/_Y0t_SsFDZ7g/TdxvGNe2GiI/AAAAAAAAAME/d9oW3BZa1E4/s500/photo.JPG" id="blogsy-1306295360938.1814" class="alignleft" alt="" width="400" height="400"></a></p>
<p>Now, if you decide you like the stuff, or you already know you like it, and you want to try my favorite, get a Zinfandel from Rombauer. I think they only make one, and it is amazing.</p>
<p class=""><a href="http://cf.mp-cdn.net/b8/f3/22a7a7f74a05ad8c0bd6637dd09b.jpg" target="_blank"><img src="http://cf.mp-cdn.net/b8/f3/22a7a7f74a05ad8c0bd6637dd09b.jpg" id="blogsy-1306295360902.5466" class="alignleft" alt="" width="250" height="179"></a></p>
<p>Happy Drinking<br>-PMo</p>
Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-91131668469563026692011-05-23T20:49:00.001-07:002011-05-23T20:49:49.321-07:00Starting Fresh: Wine Color Vs Grape Color<p>I have been on hiatus from wine blogging for a long time. I apologize to the... One person who cares. I am assuming there is one, but I may be giving myself too much credit ;)</p>
<p><em>I have a new application on my iPad that makes posting to my blog easier and more fun. It's called Blogsy in case anyone is interested. I have only made one post so far using Blogsy (to another blog), but it seems to work well. Let's try it out.</em></p>
<p>Before I took my long vacation from updating this site, I put out a survey. While few people responded, it appears that those who did want to learn more about wine. I like to talk about wine, so my first new post will be an informational, and hopefully interesting, one. I chose a subject that many people know about, but about which just as many are confused.</p>
<blockquote>Wine color</blockquote>
<p><em>The first easy question is:</em> <strong>Does red wine come from red (purple/black) grapes?</strong><br><em>And the simple answer is:</em> <strong>Yes.</strong></p>
<p><em>The more interesting question is:</em> <strong>Does all white wine come from white grapes?</strong><br>As is so often the case in life, you might be surprised to learn that <em>the answer is:</em> <strong>No not necessarily.</strong></p>
<p>Why is that?</p>
<p class=""><a href="http://en.wikipedia.org/wiki/File:Grapes.jpg" target="_blank"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Grapes.jpg/300px-Grapes.jpg" id="blogsy-1306209094169.61" class="alignleft" alt="" width="300" height="365"></a></p>
<blockquote>The color of a red wine comes from being in contact with the grape skins.</blockquote><p>The grape juice, regardless of the grape, is white. So if you want to produce a red wine, you need to let the juice mingle with the skins for a while. After the grapes are pressed, to produce a red wine, the skins are left in the vat with the juice. The skins form a cap that has to be "punched down" during the <a href="http://www.google.com/search?q=define+primary+fermentation&ie=UTF-8&oe=UTF-8&hl=en&client=safari">primary fermentation</a> process. The "punch down" is the process of pushing the skins down into the juice to extract more color from them. This usually happens a couple times a day throughout primary fermentation. The amount of time that the pulp stays on the skins depends on the wine maker, but commonly the pulp and skins are not separated until primary fermentation is complete.</p>
<p>Okay, so that is how red wines get their color. Now back to white for a moment. What white wines are made from red or black grapes? One of the most common and popular is Champagne (the Champagne region is marked by the red splotches).</p>
<p class=""><a href="http://upload.wikimedia.org/wikipedia/commons/b/b4/Anbau_champagner.gif" target="_blank"><img src="http://upload.wikimedia.org/wikipedia/commons/b/b4/Anbau_champagner.gif" id="blogsy-1306209094200.6692" class="alignleft" alt="" width="200" height="224"></a></p>
<p>Champagne is made from Pinot noir (black), Chardonnay (white), and Pinot Meunier (black). As you might expect, the skins have to be separated from the pulp right after the grapes are pressed. That process, however, is not enough to reach the clarity of a fine champagne. So the wine is filtered. Many levels of filtration can be used in wine making. It is a simple process though. The more clarity you want the smaller the particles you need filter. So even different white wines from a single white grape can have differing levels of color.</p>
<p>Well that's my little lesson. I hope it was informative and interesting.</p>
<p>Happy Drinking,<br>-PMo</p>
Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-40017334781433982402009-09-08T08:49:00.000-07:002009-09-08T08:55:21.410-07:00Fun and Wine in El PasoWe are packing up to leave El Paso after a long weekend of fun and lots of wine drinking with the family. I have no wine reviews to speak of. I don't think I remember any of them ;)<br /><br />Thanks Charlie and Tracy for enjoying the weekend with us, and letting us stay with you.<br /><br /><br /><br />-PMoPatrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com2tag:blogger.com,1999:blog-26682008.post-90169859059145554092008-11-20T17:34:00.000-08:002008-11-20T18:31:27.548-08:00Interestingly Oxidized Wine<span class="Apple-style-span" style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Roucaillat</span> from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hautes</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Terres</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Comberousse</span></span><div><br /></div><div>I have a 1996 Vin <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Jaune</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">d'Arbois</span> that I can't wait to drink. I blogged about this wine in June and it was titled "Local Crazies and Old Yellow Wine" in case you are interested. The local crazies part made me giggle tonight when I read it again. Anyway, I plan to drink this wine with friends over Thanksgiving this year.</div><div><br /></div><div>Thinking about it lead me to my local wine shop, and to question the shop keep, "I understand if you do not have any <span class="blsp-spelling-error" id="SPELLING_ERROR_7">vin</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">jaune</span>, but do you have anything that is that unusual and interesting?". I am always looking for new interesting wines, and I enjoy learning about the novel wine making processes as much as the wines themselves. It just so happened that the shop had something pretty interesting. Not a <span class="blsp-spelling-error" id="SPELLING_ERROR_9">vin</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">jaune</span>, but nice nonetheless.</div><div><br /></div><div>Now the key to the interesting flavor of a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">vin</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">jaune</span> is the fact that it slow ferments and ages in a cask for <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="text-decoration: underline;">SIX </span></span>years before it goes into a bottle. On top of that, the cask is never topped off, so there is a lot of oxidation.</div><div><br /></div><div>Well, the wine I got tonight is fermented/aged for a more normal period of time, on the order of months rather than years, but at a higher temperature than normal, and with more oxygen allowed to enter the barrel than normal. It is from the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Coteaux</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">du</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Languedoc</span> and it is called <span class="Apple-style-span" style="font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Roucaillat</span></span>.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSYbWPR6lII/AAAAAAAAAH8/IT8H9dRrgO8/s1600-h/36642.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSYbWPR6lII/AAAAAAAAAH8/IT8H9dRrgO8/s400/36642.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5270930482756490370" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSYdG-mPA5I/AAAAAAAAAIE/lwTCXkP0qM0/s1600-h/ScreenHunter_04+Nov.+20+21.29.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 399px; height: 400px;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSYdG-mPA5I/AAAAAAAAAIE/lwTCXkP0qM0/s400/ScreenHunter_04+Nov.+20+21.29.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5270932419603530642" /></a><br /></div><div>Sounds a bit technical and boring? Okay, forget all that. It tastes like a really light sherry. Claudia hates it, as she does <span class="blsp-spelling-error" id="SPELLING_ERROR_17">vin</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">jaune</span>, and I love it. Also... I really love to hear these stories.</div><div><br /></div><div>happy drinking,</div><div><span class="Apple-style-span" style="font-weight: bold;">-<span class="blsp-spelling-error" id="SPELLING_ERROR_19">PMo</span></span></div>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-35730074185269227622008-11-16T16:39:00.000-08:002008-11-16T17:35:14.742-08:00New Glasses in which to Pour Cotes du Rhone and the Birthday Girl<span class="Apple-style-span" style="font-weight: bold;">Les Garrigues</span><br /><br />I picked up a 2007 Les Garrigues Cotes du Rhone yesterday. It is too young, but Grenache usually helps make a wine more drinkable even when it is young. In case you are wondering, the standard blend for a red Cotes du Rhone is <span class="Apple-style-span" style="font-weight: bold;">Grenache</span>, <span class="Apple-style-span" style="font-weight: bold;">Syrah</span>, and <span class="Apple-style-span" style="font-weight: bold;">Mourvèdre </span>with Cinsault, Carignan, Counoise, and Picpoul to lesser degrees. They always have a lot of Grencahe, upwards of 40% depending on the sub-region. Anyway, I think I will buy this again, but I will cellar it for at least a year, or drink it with food.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSDI5wwdx7I/AAAAAAAAAHs/s-FHafkN5Mw/s1600-h/P1010015.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 260px; height: 400px;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSDI5wwdx7I/AAAAAAAAAHs/s-FHafkN5Mw/s400/P1010015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269432458689759154" /></a><br /><br />Today, I got some bargain wine glasses. Linens n' Things is going out of business, so I dropped in for some depressing shopping in a ransacked store. Seriously, that place looked like a tornado hit it. I don't think they had 2 matching towels, or 2 folded towels for that matter. I did find some wine glasses that I like. I got 4 red and 4 white wine glasses that were even in boxes. So I bought them and you can see one in the picture. I like how huge it is ;)<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Claudia's Birthday</span><br /><br />I think Claudia had a nice birthday weekend. We had a great dinner with friends last night, and today we were about as lazy as we possibly could be. I think we changed out of our jammies (mine have rubber duckies on them) at 2:00 PM. Then we went out for lunch. That was it. Just a nice relaxing Sunday.<div><br /></div><div>Here is one cute picture. For the rest, go to facebook.</div><div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSDJJU_P4gI/AAAAAAAAAH0/EYfVBDcjVIs/s1600-h/P1000999.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SSDJJU_P4gI/AAAAAAAAAH0/EYfVBDcjVIs/s400/P1000999.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5269432726113477122" /></a><br /><br />happy drinking,<br /><span style="font-weight:bold;">-PMo</span></div>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-71867882264036327722008-10-26T15:02:00.001-07:002008-10-26T16:11:57.548-07:00Pumpkin Carving and Pumpkin Ale<b>Pumpkin Carving</b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SQT4hJoFLBI/AAAAAAAAAGA/sWRXqEvvY_o/s1600-h/P1020932.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 323px;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SQT4hJoFLBI/AAAAAAAAAGA/sWRXqEvvY_o/s400/P1020932.JPG" alt="" id="BLOGGER_PHOTO_ID_5261603513078983698" border="0" /></a><br /><br />I have not dressed up for Halloween since I was a kid. I really want to dress up, but I want the costume to be really well done. I just never spend the time and effort it would take to have a good custume. Nevertheless, there is one thing Claudia and I always do for Halloween. We carve a pumpkin. For the past 2 Halloweens that we have spent in NY, we have carved one pumpkin each. This year we went with friends to a local pumpkin patch and picked out our pumpkins. Then on Wednesday we all got together and sliced those babies up ;) Take a close look at Claudia's pumpkin. It is the one with the wiggly mouth and oval nose who seems to be looking up into the sky. He has a baby pumpkin implaled on his stem, and he is pretty sad about it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SQT4rhZmbSI/AAAAAAAAAGI/eIKUHnhH-eQ/s1600-h/P1020923.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 235px;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SQT4rhZmbSI/AAAAAAAAAGI/eIKUHnhH-eQ/s400/P1020923.JPG" alt="" id="BLOGGER_PHOTO_ID_5261603691259391266" border="0" /></a><br /><br /><b>Pumpkin Ale</b><br /><br />I hate beer. Blech! And I don't like pumpkin ale either, so I don't have anything to say about it.<br /><br />:))<br /><br /><b>Happy drinking<br />-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-27556508453805622042008-10-14T15:30:00.000-07:002008-10-15T07:31:58.619-07:00Google's New Mail Goggles and New Grape Wine Goggles<div><span class="Apple-style-span" style="font-weight: bold; "><p class="MsoNormal" style="text-align: left;">Google's Mail Goggles Feature</p><p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; ">Do you often find yourself emailing ex-girlfriends when you have had a few too many? When that happens do you find yourself composing an email that says "I LOVE YOU BABBY COM BACK ILUV U AWWW BABY COME BACCK"?</span></p><p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal; ">Well, now Google has you covered. They now have an option that activates itself late at night when you just might have had a drink... or 5. It asks you to do math problems before it will let you send an email. I am laughing just typing this it is so funny. Here's a picture.</span></p></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SPUx_8sVguI/AAAAAAAAAFk/IfvjON5s8lw/s1600-h/480mailgoggles.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; " src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SPUx_8sVguI/AAAAAAAAAFk/IfvjON5s8lw/s400/480mailgoggles.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5257163114718528226" /></a><span class="Apple-style-span" style="font-weight: bold;"><p class="MsoNormal"><span class="Apple-style-span" style="font-size:11px;"></span></p><p class="MsoNormal" style="text-align: left;">Blogging about a New (to me) Grape, Prieto Picudo (with wine goggles)</p><p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">Google should expand the functionality of mail goggles to Blogger. Actually no. If they did that, I would never get to blog about wine unless I set my math level really low. However, I am not sure I lose my mad math skills when I am drinking... But I digress.</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Y0t_SsFDZ7g/SPUySQrxfPI/AAAAAAAAAFs/L--kfINFTYg/s1600-h/pmo.jpg"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; " src="http://2.bp.blogspot.com/_Y0t_SsFDZ7g/SPUySQrxfPI/AAAAAAAAAFs/L--kfINFTYg/s400/pmo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5257163429322521842" /></a></span></p><p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">I found this Spanish wine called Alaia, de La Tierra De Castilla Y Leon. Actually, my local wine shop recommended it, and I have to say it was a great recommendation. If you can find it and you like Tempranillo or Zin or Shiraz, you will probably like this. For the price point ($12), however, I would say it is better than any of those. What I noticed is that it can match those other popular grapes in fruitiness and boldness, but it has a lot more character than a $12 Zin. Oh yeah, I almost forgot, it is not 100% Prieto Picudo (some kind of Weevil?). It is 50% Prieto Picudo, 45% Tempranillo, and 5% Merlot.</span></p><p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-weight: normal;">I don't think I can talk about the complexities and the technical aspects of this wine. Not only have I had too much of it, but you will not care anyway…</span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-weight: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SPUzDXZabpI/AAAAAAAAAF0/GT6OSObp3uk/s1600-h/P1020833.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; " src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/SPUzDXZabpI/AAAAAAAAAF0/GT6OSObp3uk/s400/P1020833.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5257164272938151570" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-weight: bold; ">Happy drinking</span><br /></div></span></p><p class="MsoNormal" style="text-align: left;">-PMo</p></span><p></p>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-28398584483976644552008-10-08T20:22:00.001-07:002008-10-08T20:22:10.313-07:00Politics Politics Politics, and Alberiño<img src='http://lh3.ggpht.com/decbat/SO1430S2OZI/AAAAAAAAAFg/4V0saZJNlEU/img_1.jpg'><br><b>Crazy Crazy Election</b><br /><br />We have about 4 weeks until the most exciting election in recent memory. Claudia and I are addicted to this presidential election cycle. We constantly watch the news, and we have watched virtually every debate. That includes the primary and general election debates. <br /><br />I am a YOUNG man. Very very young indeed, but even in my short years, I have seen a few elections. I have never, however, seen the population so excited and so engaged before. I am pretty happy about that, and I think after a lot of polarized years, we might do a little better than a 51% to 49% split this year. I will be happy to see that because I do not think the attitudes in the U.S. are really as black and white as they have seemed in recent years.<br /><br /><b>My last thought on the subject:</b> I am glad to know that we will make history this year regardless of who wins.<br /><br /><b>The Spanish White, Albariño</b><br /><br />I could not think of anything funny or witty to say about the wine I had tonight, so I thought instead to try to be helpful ;) Winter is fast approaching, but in case you live somewhere warmer than New York (not difficult), I have a good warm weather white to tell you about. If you are generally a Sauvignon Blanc fan, and have not tried the Spanish grape Albariño, you should give it a try.<br /><br />The body, which is generally light to medium, is about the same as Sauv Blanc. The acidity is a little lower as is the minerality. The one I had tonight tasted like pear and Mellon with a slightly tart finish that resembled grapefruit. I could not quite put my finger on that finish actually. The one area where Sauv Blanc really out shines Albariño, however, is the nose. I did not get anything specific or interesting out of this one. It smelled nice enough, but it was nothing compared to the floral bubblegum bouquet of the average Sauv Blanc. Albariño goes well with lighter foods like chicken, fish, and pasta with pesto. It is also nice for quaffing. <br /><br /><b>Happy drinking,<br />-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-61256003127395904952008-10-06T12:38:00.001-07:002008-10-06T12:48:16.626-07:00Strong Arms Shiraz Label by Mel Kadel<span style="font-weight: bold;">Only Fun Stuff Today</span><br /><br />This is the label from the wine I spoke about in the blog yesterday, Strong Arms Shiraz. It is tiny and hard to make out, so I did a little more digging on the interwebz. What a wonderful thing, the net ;))<span style="font-weight: bold;"><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SOppUW1GlGI/AAAAAAAAAFQ/eb893rTGrhY/s1600-h/Strong+Arms+Shiraz.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SOppUW1GlGI/AAAAAAAAAFQ/eb893rTGrhY/s400/Strong+Arms+Shiraz.gif" alt="" id="BLOGGER_PHOTO_ID_5254127713727714402" border="0" /></a><br />I found the name of the artist who created the image on the label. His name is <a href="http://www.melkadel.com/">Mel Kadel</a>, and if you are interested in seeing more of his stuff, just click on his name. He has a lot of interesting stuff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SOppP7d4PnI/AAAAAAAAAFI/9TT5sLr-RQg/s1600-h/copyrightMelKadelmel-hairyleg-big.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/SOppP7d4PnI/AAAAAAAAAFI/9TT5sLr-RQg/s400/copyrightMelKadelmel-hairyleg-big.jpg" alt="" id="BLOGGER_PHOTO_ID_5254127637663071858" border="0" /></a><span>Happy brinking,</span><span style="font-weight: bold;"><br />-PMo</span>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-90523145958894388442008-10-05T18:59:00.001-07:002008-10-06T12:48:33.803-07:00Portable Blogging and Stong Arms Shiraz<b>Portable Blogging</b><br /><br />So I finally got an iPhone/iPod application that let's me blog on the go. So this is the first test of that application. That's really all I have to say about that. ;)<br /><br /><b>Strong Arms Shiraz</b><br /><br />So, I found this Australian Shiraz that I had to buy because of the label. I am not usually prone to that sort of purchase, but in this case I could not pass it up.<br /><br />So, because I found this lovely gem in my local wine shop (where I find myself quite often, and I know the owners) I was not worried that it might be a skunky loser behind a cute label. In fact it was quite nice. I should have written this right after I drank it, but since I did not I will have to call on my bad memory. It had typical eucalyptus notes with the jammyness of a CA Zinfandel. And yes, jammyness is a word. It can be used to describe how Jammy something tastes, or it can be used to describe the degree to which someone looks ready for bed.<br /><br /><b><br /></b>Happy drinking,<b><br />-PMo<br /></b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-25326571353252858632008-05-27T18:25:00.000-07:002008-05-27T19:34:16.634-07:00Not Picasso, Picasso, and Wine from Picasso's Birthplace<b>Fun Stuff</b><br /><br />Beacon has put up an "exhibit" <b>on</b> an old warehouse at the east end of main street. I will show my favorite of the 24 pieces that are hung in the window frames outside of the building. Perhaps I will show some of the other pieces in later blogs, but here is my favorite.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/SDzDyiwYtUI/AAAAAAAAAD8/jEZaNU0ZscU/s1600-h/P1020580.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/SDzDyiwYtUI/AAAAAAAAAD8/jEZaNU0ZscU/s400/P1020580.JPG" alt="" id="BLOGGER_PHOTO_ID_5205250542424077634" border="0" /></a><br /><br />This piece was of particular interest to me because it is a new depiction of Picasso's 1937 "Guernica", and that piece is one of my favorites by Picasso. Picasso began painting "Guernica" 15 days after the German Nazis bombed the Spanish city of Guernica during the Spanish civil war. Some powerful images in there.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/SDzEHiwYtVI/AAAAAAAAAEE/cSq8dJiosSc/s1600-h/guernica.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/SDzEHiwYtVI/AAAAAAAAAEE/cSq8dJiosSc/s400/guernica.jpg" alt="" id="BLOGGER_PHOTO_ID_5205250903201330514" border="0" /></a><br /><br /><b>Wine Stuff</b><br /><br />While I was doing a little research on "Guernica" I started wondering, since I have no wine on which to report, what did Picasso enjoy drinking. Well, I did not do an exhaustive search, but I could not find anything in particular.<br /><br />I did however find his last words. The night before Picasso's death, he and his wife, Jaqueline, had a dinner party. Late in the evening, Picasso said "Drink to me, drink to my health, you know I can't drink anymore." Then he retired to his studio to paint, which he did until 3AM. He died the next morning.<br /><br />On top of that, Picasso was born in the city of Malaga in Spain. <b>Malaga</b> is also the name of the fortified wine that comes from the city of Malaga. Fortified wines are interesting because they are holdovers from a time when normal wine was likely to go bad during shipping. So early wine shippers fortified the wine with spirits, usually brandy, to help it withstand the time, temperature, and pressure changes that take place during shipping. Port is the most common example of a fortified wine, and most are sweet like port. <b>Malaga</b>, to sum up ;) was not considered a serious wine until recently. Currently the Malaga wine "Molino Real" is considered one of the greatest wines from Spain.<br /><br />I have never tasted one of these wines, but would love to hear a review from anyone who has :)<br /><br />Happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-10290082627624184202008-05-26T17:20:00.000-07:002008-05-26T17:55:37.614-07:00Adult Soda Pop and iPod Touch (this is not an advertisement)<b>Fun Stuff:</b><br /><br />Most of my friends know that I am an Apple computer lover. Some would say I am a fanatic. Maybe they are right, but I still have to talk about my new iPod touch. I call it "everything but the phone" when people ask if it is an iPhone. I love this little gadget. It is already a great device for audio, video, email, and internet, but in June I expect it to be able to feed me and drive me to work ;)<br /><br />iPhone/iPod touch software 2.0 will be released in June along with new applications from Apple and third parties. Among the new tools will be the ability to connect to Microsoft exchange servers for business mail.<br /><br />I can't wait!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Y0t_SsFDZ7g/SDtbZCwYtTI/AAAAAAAAAD0/1YAHW-QW1Z8/s1600-h/iPod.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://2.bp.blogspot.com/_Y0t_SsFDZ7g/SDtbZCwYtTI/AAAAAAAAAD0/1YAHW-QW1Z8/s400/iPod.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204854280151414066" /></a><br /><br /><b>Wine Stuff:</b><br /><br />No wine today. After such a long hiatus from writing the blog, I decided to drink and write about something very special. This is a drink that is effervescent, and amazingly consistent from vintage to vintage. It is possible to find this nectar in virtually every city across the country, and the price is consistent and reasonable. You guessed it, I am talking about malt liquor.<br /><br />Today I drank a May, 2008 Bacardi Pomegranate Mojito malt beverage. You too can try this wonderous drink ;)<br /><br />Happy Memorial Day everyone.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/SDtX3ywYtSI/AAAAAAAAADs/yMcntdDU_9w/s1600-h/P1020601.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/SDtX3ywYtSI/AAAAAAAAADs/yMcntdDU_9w/s400/P1020601.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5204850410385880354" /></a><br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com2tag:blogger.com,1999:blog-26682008.post-32724429576046888252007-07-30T16:30:00.000-07:002008-05-26T17:20:23.671-07:00Potter and Pinot<b>Fun Stuff:</b><br /><br />If you did not see it already, scroll down a bit and see <b>me</b> as a Simpson's character. Funny ;)<br /><br />I have not seen the <a href="http://www.simpsonsmovie.com/main.html">Simpson's movie</a> yet, but I did see the Harry Potter movie and I am reading the final book in the Harry Potter series. Claudia and I went to see the fifth Harry Potter movie, <a href="http://www.harrypotterorderofthephoenix.com/">The Order of the Phoenix</a>, at the "local" drive-in theater. In this case "local" means it is only thirty miles away.<br /><br />Anyway, the drive-in was kind of cool. I had never been to one before, and sadly it is the closest thing to the <a href="http://www.alamodrafthouse.com/">Alamo Drafthouse</a> that we have. You can get crap to eat at the snack bar, but luckily they have no problem with customers bringing their own food in. On top of that <b>awesome</b> fact, the sound system is as good as you make it. The soundtrack is broadcast on a radio station, so it sounds as good as your stereo system can make it sound.<br /><br />Oh yeah... the movie was fine.<br /><br />The last book in the Harry Potter series, <a href="http://www.amazon.com/Harry-Potter-Deathly-Hallows-Book/dp/0545010225">The Deathly Hallows</a>, is pretty good so far, but I expect it to get much better. Claudia has already finished the book. We bought two because I did not want to wait for her to finish, and she will die of old age before I finish. I am special. I recommend the series for young and old.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/Rq55z3-DiWI/AAAAAAAAABo/4TSWsQ41iV0/s1600-h/harrypotter.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/Rq55z3-DiWI/AAAAAAAAABo/4TSWsQ41iV0/s320/harrypotter.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5093142160707127650" /></a><br /><br /><b>Wine Stuff:</b><br /><br />Mmmmm, Pinot Noir. LOOK AT THAT BURGUNDY COLOR AND CLARITY. It is so pretty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/Rq58Y3-DiXI/AAAAAAAAABw/0DOL6Q2vTvo/s1600-h/Pinot.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/Rq58Y3-DiXI/AAAAAAAAABw/0DOL6Q2vTvo/s320/Pinot.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5093144995385543026" /></a><br />I wrote about Burgundy (Bourgogne) not too long ago, well I just opened the first of the Burgundys that we brought back from France. While in France, I found that finding good Burgundy was no trivial task. Finding good value was even harder, so when I came accross this one, I was a little nervous. It had good reviews, but it only cost about 6 euro 50 cents. It is easy to find a decent Cotes Du Rhone for that, but Pinot is another story.<br /><br />Well I lucked out, and that means that if you can find it here in the U.S. it will not be outrageously priced. This is a 2004 Bourgogne, Hautes Cotes de Beaune, Domaine du Clos Ministere.<br /><br />The color, as I began to mention at the top, is a pale consistent ruby with no browning near the glass edges (signs of age). In the nose, the most obvious scent is young eucalyptus followed closely by car tire. Those come through at my storage temperature of 60 degrees F, but as it warms, the fruit starts to come out. Interestingly a little cinnamon peeks out from the notes of warm cherry pie. On the palette there is a high acidity and ripe tannin well ballanced with red fruits and herbal notes. It is only an 04', and I think it will reach its peak in another two or three years. It will probably stay there, happy to be drunk, for another five years.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-27194748502638955552007-07-28T06:31:00.000-07:002007-07-28T06:38:20.048-07:00The Simpson's Are Taking Over<b>Funn Stuff:</b><br />Here I am in all my Simpson's glory.<br /><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,29,0" width="470" height="491"><param name="movie" value="http://www.simpsonsmovie.com/content/walkcycle/carnival.swf?aid=2178328"><param name="quality" value="high"><embed src="http://www.simpsonsmovie.com/content/walkcycle/carnival.swf?aid=2178328" quality="high" pluginspage="http://www.macromedia.com/go/getflashplayer" type="application/x-shockwave-flash" width="470" height="491"></embed></object><a href="http://www.simpsonsmovie.com" target="_blank"><img src="http://www.simpsonsmovie.com/content/walkcycle/footer_us.jpg" border="0" /></a>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com2tag:blogger.com,1999:blog-26682008.post-62217951261856627712007-07-18T17:14:00.000-07:002007-07-30T16:29:26.507-07:00Wine Work and the Wine we Work for<b>Fun Stuff:</b><br /><br />Today is a first because the “Fun” stuff is the same as the “Wine” stuff. For those who do not know it already, I do not want to be an engineer forever. My dream is to open a wine bar some day. Well, I finally started doing something related. I got a part-time job at one of the best New York wineries. The vineyard/winery is called Millbrook. It is the oldest in the Hudson valley producing vinifera varietals (European grapes).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/Rp6v5w1oBoI/AAAAAAAAABQ/hKXIsRfLphM/s1600-h/grapes.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/Rp6v5w1oBoI/AAAAAAAAABQ/hKXIsRfLphM/s320/grapes.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5088698035872466562" /></a><br /><br />I should learn a lot from this job, and the income, poetically, will go straight to the purchase of wine. I have only worked one day, but I learned a lot from the winery’s 23-year-old assistant wine maker. Nick is a CIA grad who knows about and loves wine. I am envious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/Rp6wBA1oBpI/AAAAAAAAABY/LNGVAWe9Dhk/s1600-h/Wings.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/Rp6wBA1oBpI/AAAAAAAAABY/LNGVAWe9Dhk/s320/Wings.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5088698160426518162" /></a><br /><br /><b>Wine Stuff:</b><br /><br />So far, <b>probably because it is summer</b>, my favorite Millbrook wines are the Tocai Friuliano and the Proprietors Special Reserve Chardonnay. This Tocai, which has nothing to do with the Tokay d’Alsace (pinot grigio), is the most widely planted grape in the Friuli region of Italy. It is a great summer sipper, but it is also surprisingly versatile with food. It is not a sweet wine, but so fruity, that most confuse it for sweet. I know it is not sweet because it has less that 1% residual sugar after fermentation ;)<br /><br />The PSR Chard has already become a staple at our house. It underwent barrel fermentation in 80% French oak and 20% American oak. The fruit was picked nicely ripe and is well balanced by the heavily-French oak aging/fermenting. I lean a bit French when it comes to oak, so this is right up my alley. I don’t know how easy this stuff is to find outside of NY, but I recommend it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/Rp6wHw1oBqI/AAAAAAAAABg/BuHXdc2Tbu8/s1600-h/barrels.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/Rp6wHw1oBqI/AAAAAAAAABg/BuHXdc2Tbu8/s320/barrels.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5088698276390635170" /></a><br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-85808313012922012852007-07-09T13:19:00.000-07:002007-07-09T13:36:09.196-07:00NYC and Paradis (Pronounced "pair-ah-dee")<b>Fun Stuff:</b><br /><br />My brother Brian and our long-time friend Ben were in town visiting last week. Prior to their visit we had been into New York City three times, but while our guests were here we visited some of the major tourist attractions. We saw the statue of liberty, the museum of natural history, Times Square, the Neue Gallerie, and a few other small attractions. The statue of liberty was as impressive as you might expect, but I really liked the sculpture (on 6th ave, near 59th street), based on the 1932 photo of construction workers having lunch, taken by Charles C. Ebbets. Claudia is in love with the city, and I would rather live in Berlin ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/RpKZkSr9VZI/AAAAAAAAABA/AZ3H-BbwBXA/s1600-h/P1020036.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/RpKZkSr9VZI/AAAAAAAAABA/AZ3H-BbwBXA/s320/P1020036.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5085295778025264530" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/RpKZsir9VaI/AAAAAAAAABI/g4Kd3nbKyEk/s1600-h/P1020078.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/RpKZsir9VaI/AAAAAAAAABI/g4Kd3nbKyEk/s320/P1020078.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5085295919759185314" /></a><br /><br /><b>Wine Stuff:</b><br /><br />I liked the idea of my recent post which gave a brief bite of information as well as a blurb on a recently quaffed wine. I am going to try that again, and I would like to hear/read your thoughts on this style.<br /><br />Oak… The final frontier… Just kidding. You are probably all dreading my exciting dissertation on cork, so I will save that for another day. Instead I will chat a little about oak.<br /><br />What is the mystery with the oak barrels that are used to age wine? There is a ton of interesting (to me) information on this subject, but let’s distill it down to the most important factors. Oak is used for two things in the wine aging process:<ul><li>To change the character of the wine, i.e. taste, texture, aroma, color.</li><li>The porous (though not too porous) nature of oak allows the slow oxidation of wine</li></ul>The flavors, aromas, mouth feel, and color of wine can all be affected by oak because the oak barrels release substances into the wine during aging. The oxidation process assists in all of these things. There is, however, a lot of chemistry involved and not only are the details a little dry, but I am definitely no expert.<br /><br />The last word is devoted to the battle between French and American oak. French oak barrels typically impart a more subtle oak flavor to the wine, and less vanilla flavor, while American oak is generally considered to add a more aggressive wood flavor. This is slowly changing in favor of American oak due to changes in production that help decrease the harsh flavors that American oak tends to produce. This is good for wine makers because American oak is a lot less expensive than French.<br /><br /><b>On to what I drank today</b><br /><br />Tonight I had a 2005 Chateau Paradis that is made from 50% Sauvignon Blanc and 50% Grenache Blanc. The Sauvignon is aged in stainless steel while the Grenache sees some oak. My palette is probably not discerning enough to know, but my guess is that the wine is aged in second-use barrels for a fair amount of time. The oak is subtle but helps round out the aromas and gives the wine a nice creamy finish. The pairing of the two varietals is pleasant because I think the fruit forward tart character of the Sauvignon is well balanced by the less acidic, round, soft/sweet flavors of the Grenache. I think a wine like this goes well with grilled fish or chicken. I would recommend <b>against</b> sweet or spicy marinade because the tannins in the wine will be the only thing that stands up to the marinade. A glass full of tannins is no fun.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-59607726074774015972007-06-17T16:17:00.000-07:002007-06-17T18:18:14.314-07:00Local Crazies and Old Yellow Wine<b>Fun Stuff:</b><br /><br />We have been getting to know our neighbors a bit lately. Like us, they like to sit on the porch and watch life go by while drinking a beverage.<br /><br />They told us about the local "crazy" people. We use the term loosely here, as none of us have had a doctor examine the people in question. We have young crazy guy who carries a portable stereo and sings (to everyone presumably), crazy older guy who looks kinda like a mountain man or maybe he just has not seen a razor in ten years, crazy talking to herself lady who will surprise you during a run, and I am sure there are others we do not know about. That will change with time.<br /><br />Gertie, by the way, tried to chase crazy older guy and one of the local villagers. Crazy older guy turned to face her, and she freaked out, while the local villager ran down the street with his young son freaking out. I pursued yelling "SHE IS NOT GROWLING, SHE IS JUST TRYING TO BREATHE!".<br /><br /><b>Wine Stuff:</b><br /><br />Before I get into the wine I drank today, I want to introduce a wine that might not be very familiar to many. I have to talk about it because I recently learned how it is made, and the process stands out in a crowd.<br /><br />There is a wine in France, from the Jura appellation, call Vin Jaune. The name translates to yellow wine, and it is typically made from the Savagnin grape. In recent years Jura has been producing Chardonnays made in similar fashion, but the Savagnin is somehow special.<br /><br />In a nutshell:<ul><li>The grapes are picked when very ripe (as late as November)</li><br /><li>Fermentation is done in old oak casks and it take <b>6 YEARS and 3 MONTHS</b></li><br /><li>The wine undergoes slow fermentation wihtout topping off the cask</li><br /><li>Because the cask is not topped off, there is a large surface of yeast growth on the top of the wine protecting it from over-oxidation</li><br /><li>The process and flavor resembles sherry fino, and the wine is bottled in .62 l bottles. This is because, it is said, that for one liter of grape juice, only .62 l remain at the end of the process</li><br /><li>Vin Jaune, it is said, can be kept for 50 to 100 years (but not mine)</li><br /><li>This stuff tastes so good</li></ul>So, I first learned about Jura when I was in Germany. I learned of a dessert wine that is also very interesting, but a story for another day.<br /><br />I have never found Jura wines here in the U.S., though I am sure they exist. Please try to find one, and let me know what you think. Also, tell me where I can get more. I have only one bottle left from 1996 gifted to me by, obviously, a good friend in France.<br /><br /><b>On to what I drank today</b><br />I had another nice summer wine today from the finger lakes here in New York. It was a Seyval Blanc from the Glenora vineyard. I have to thank my new wine fridge for having the bottle ready for me at the right temperature. The nose is big and interesting, full of honey and a little apple. I doubt, however, that these notes would be evident if the bottle had come out of our normal refrigerator or if we had chilled it on ice. I recommend drinking at around 48 degrees F. The palette was first tart, then sour apple, then the medium length finish was granny smith apple. The advertised notes of vanilla and spice were almost undetectable to me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/RnXVhYUkqNI/AAAAAAAAAA4/rEX42NggVUw/s1600-h/P1010964.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/RnXVhYUkqNI/AAAAAAAAAA4/rEX42NggVUw/s320/P1010964.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5077198924371241170" /></a><br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-77769914810260936842007-06-16T13:18:00.000-07:002007-06-16T13:50:28.840-07:00Our Home and Not Wine<b>Fun Stuff:</b><br /><br />In case you are wondering about our new home, here is a picture. We still consider Austin to be "home", so we are just renting for now. We are not renting this whole house though! We can barely afford to feed ourselves ;)<br /><br /><a href="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/RnRGIIUkqMI/AAAAAAAAAAw/vHV10q4tuyI/s1600-h/P1010963.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_Y0t_SsFDZ7g/RnRGIIUkqMI/AAAAAAAAAAw/vHV10q4tuyI/s320/P1010963.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5076759785440061634" /></a><br /><br />Claudia and I really like the place. The house is a 1920's Victorian with wood floors everywhere, a nice porch, spacious living dinning and bedrooms, a cute but tiny kitchen, small bathroom, and an extra room. Oh yeah, I should not forget the damp not-very-cool basement. No wine is going down there!<br /><br />We are seven minutes walk to from the train station, and five minutes walk from main street. It's a great location.<br /><br /><b>Wine Stuff:</b><br /><br />I do not only drink wine, though I get a lot of flack for being a beer hater. I am not actually a beer hater though... To me beer is like Modern art. I have a lot of respect for it, and can understand the statement the artist was trying to make when he painted the canvas solid white, but I am not going to buy it.<br /><br />Actually I just do not like the taste of hops, and that is pretty much what beer is.<br /><br />Which brings me to my point. I am currently drinking a Mike's Hard Crisp Apple, and on the bottle it reads "Flavored Beer" on the neck label, and "Malt Beverage" on the bottle label. Well, sure, beer is a malt beverage, but I am sure there is no hops in this stuff.<br /><br />What is the world coming to when a label can be so misleading?!<br /><br />Anyway, I drink Mike's various Hard Beverages, and so many other things it's not even funny.<br /><br /><b><u>Beer</b></u>: a general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with <b>hops</b><br /><br /><b><u>Malt</b></u>: Malting is a process applied to cereal grains, in which the grains are made to germinate and then quickly dried before the plant develops<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-42707091346311528072007-06-15T19:17:00.000-07:002007-06-15T20:05:45.243-07:00WOW! A Lot has Happened! The News and The First NY Wines<b>Fun Stuff:</b><br /><br />Fun stuff might not be the right wording... A lot has happened since February. Of course, anyone might guess that "a lot" can happen in almost 4 months. Well I think I can trump the average story.<br /><br />We were abruptly ripped from the comfortable womb of Grenoble, we moved back to Austin for a short time, long enough to get new embarassing clothing for Finn and Gertie, we bought a hybrid, we saw a beautiful midnight storm in El Paso from afar while visiting Claudia's family, we visited our nations capitol on the way to our new home, we moved into our new home in NY, and we bought something in which to keep all of our wine. In a nut shell.<br /><br />BEAT THAT. (click on the picture to enlarge)<br /><br /><a href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/RnNJ6oUkqLI/AAAAAAAAAAo/V8n4CwX7FBw/s1600-h/All.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/RnNJ6oUkqLI/AAAAAAAAAAo/V8n4CwX7FBw/s320/All.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5076482476581628082" /></a><br /><br />It has been a roller coaster ride until now, but we are settled into our new environment and it is growing on us. We have been into the big city a few times, and that is certainly a bonus. I think we can be happy here for a while.<br /><br /><b>Wine Stuff:</b><br /><br />We were able to bring back a few more than ninety bottles of wine. We have wanted to get a wine fridge for a long time. So the wine import coupled with the desire to make it last urged the decision to finally get the fridge.<br /><br />I will post images of our new digs soon, but suffice it to say, it is very "us". We are renting for now. We are not sure how long we will be here, and we need to determine where is the best place for us anyway. We live in Beacon now, and we like it. In fact, we grow more fond of it each day. We live within walking distance of Main street, food is good, and there are some good bars and coffee shops.<br /><br />Some of our friends were the first to have a housewarming party, and on that ocassion, we were able to give some NY wine a try. The one wine I remember was actually owned by the NY winery, but produced in CA. It was a typical oaky chardonnay, that luckily had some fruit flavor behind the chunks of oak I was drinking. Actually not too bad if you are an oak lover. The same winery does a Burgundy style chard which should be much more subtle and interesting. I did not get to try this yet.<br /><br />Tonight I am back to the old world. Italy to be specific. I just had a glass of 2005 Palagetto Vernaccia di San Gimignano. Vernaccia is the grape, and it is a wonderful summer wine. Light and tart with interesting undertones of nut. The finish is long with a surprise of grapfruit that shocks your tounge with its combination of tart and bitter.<br /><br />San Gimignano is in the province of Siena in Tuscany. The vernaccia vines of San Gimignano are cultivated in their sandstone-based soil and the vines are likely unrelated to any other vernaccia. The wines from San Gimignano are DOCG status and there are references to vernaccia in the archives farther back than 700 years! This stuff is much more interesting than the common Trebbiano and Malvasia blends of Tuscany. Try to find some!<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-78593388606850939082007-02-08T15:10:00.000-08:002007-02-08T15:16:40.546-08:00Cold White and Hot Red<b>Fun Stuff:</b><br /><br />Winter arrived late in France. In fact, unlike in the U.S., it is still limping along. We had a good snow about four weeks ago, and we got some snow again today. I hope it sticks around for a little while. You have to go up to about 2000 meters to get freezing temperatures, and therefore, good snow for snowboarding.<br /><br /><a href="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/RcuvWYhJEdI/AAAAAAAAAAM/QskqoP7hBd4/s1600-h/P1010149.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_Y0t_SsFDZ7g/RcuvWYhJEdI/AAAAAAAAAAM/QskqoP7hBd4/s320/P1010149.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5029306207962730962" /></a><br /><a href="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/RcuvWohJEeI/AAAAAAAAAAU/3pvRyfR7eFU/s1600-h/P1010154.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://1.bp.blogspot.com/_Y0t_SsFDZ7g/RcuvWohJEeI/AAAAAAAAAAU/3pvRyfR7eFU/s320/P1010154.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5029306212257698274" /></a><br /><br />These are the closest slopes to us. This is les Sept Laux (the seven lakes). There are plenty of better places in France, but we can get from our door to these slopes in 45 minutes. Most of that time is spent just driving up the mountain.<br /><br />I have been learning to snowboard, and It is great fun. There is, however, a lot of falling involved. Snowboard falls are fast and violent. They just sneak up on you, and in the case of two of my friends, they break stuff. I hope to make it through the season without needing x-rays.<br /><br /><b>Wine Stuff:</b><br /><br />Hot red wine is what winter is all about. No kidding. One of my favorite things about Europe is the Christmas markets. Every ten feet you can grab some hot mulled wine to tide you over until the next ten feet.<br /><br />The French do a pretty good job, but the Germans do it the best. At any Christmas market in Germany, you can get your Gluewein spiked with rum, or amaretto, or basically anything alcoholic you can think of. If you are lucky enough to get invited to a German household around Christmas time, you might get the pleasure of participating in a feuerzangbowle. This is a traditional preparation of Gluewein. You create the wine mixture not unlike a sangria, only hot. Then you put it in a punch bowl, and place a firetongue, a simple metal bridge, over the bowl. Place a sugar cone on the tongue and soak it in rum of higher than 50% alcohol (for good burnin'). Light it up and let the sugar melt into the wine. If you have done a good job, the wine will catch fire too.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com1tag:blogger.com,1999:blog-26682008.post-1164223232101539582006-11-22T11:12:00.000-08:002006-11-22T11:34:23.456-08:00Bird Day: Day after Shopping and Day of Drinking<b>pre.s.</b> I forgot to post the link to the images of our Turkey vacation. So in case you have not seen them yet, <A HREF="http://travel.webshots.com/album/554548653kssJGu"TARGET="_blank">click here </A>to check them out.<br /><br /><b>Fun Stuff:</b><br /><br />First of all, if you are wondering if we will be giving thanks, i.e. Eating buttloads of turkey, stuffing, potatoes, and cranberry sauce, this Thursday, the answer is no. We have differed that until Saturday. But do not shed a tear for us. We will, on Saturday, ingest enough tryptophan laced bird meat to put us in a coma until our next Thanksgiving in the U.S.<br /><br />So, on to the subject at hand. How to conduct holiday shopping starting the day after turkey day. We all look forward to drive from home through hours of crazy mall-shopper traffic, the parking lot that we did not realize was so big, the joy of picking up interesting-looking garments from the floor where they have fallen after multiple removals and failed replacements to the rack, the inevitable good find in the wrong size with no similar garment of the correct size anywhere to be found, the line that goes out into the parking lot and all the way to your car which you know you will never find again, finally you pay for that ugly purple turtleneck that you are sure she won't like, but you don't care because... Oh crap! Forgot the receipt.<br /><br />My recommendation is to avoid it all and shop on-line ;o)<br /><br /><b>Wine Stuff:</b><br /><br />The big question, that I am sure is on everyone's mind right now, is what wine to drink with Thanksgiving dinner. The best thing to do, is to take stock of all your wine and spirits the day before Thanksgiving. Then on Turkey-day, DRINK IT ALL! Take inventory again the next day, and if you have anything left, you have something to improve upon for next year.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/bush_turkey.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/400/bush_turkey.jpg" border="0" alt="" /></a><br /><br />happy drinking and Turkey-day,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-1163941566184622862006-11-19T04:52:00.000-08:002006-11-19T09:41:38.666-08:00Two-wheeled Monstors and Two-grape Wine Regions<b>Fun Stuff:</b><br /><br />My first motorcycle ride in Europe happened two weeks ago. I am sorry to report that I was too excited to remember a camera. Nevertheless, the image below should give you some idea of how beautiful the ride was. The image on the left is a map of the road we took, and the right shows the area where that road is (you can't see it but it is there). On top of that, I got to ride a friend’s <A HREF="http://www.bikez.com/motorcycles/ducati_monster_1000_2005.php"TARGET="_blank">Ducati Monster 1000</A>. I could not have asked for a better riding situation :0)<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/Vercors-web.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/Vercors-web.jpg" border="0" alt="" /></a><br /><br /><b>Wine Stuff:</b><br /><br />There are ten wine regions in France, and three of those regions use only two grapes each to produce their appelation controlled wine. The Burgundy (Bourgogne) region is one of these. A few weeks ago, there was a small Burgundy wine festival in Grenoble. Claudia and I went to the event with some friends, and we tasted a lot of great wines. We came home with 13 liters of tastey grape juice.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/Burgundy%20French%20Wine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/Burgundy%20French%20Wine.jpg" border="0" alt="" /></a><br /><br />Burgundy, which is devided into the smaller wine producing districts of Chablis, Côte d'Or, Côte Chalonnaise, Mâconnais and Beaujolais, uses chardonnay and pinot noir to make their wines. So simpley put, if you want French Pinot or Chard, get a Burgundy.<br /><br />I usually hate Chardonnay, though I keep trying and trying to find good ones. The problem is I had a really good one once, and I can’t give up trying. With that said, I was able to get some pretty nice Burgundy chardonnay here in town.<br /><br />The chardonnay, that I am used to getting from the new world (including CA), is usually made with nearly flavorless grapes. The wine makers then try to compensate with too much wood. I love the creamy, vanilla, butter, and toast flavors that oak can add to a wine, but only when they are subtle additions versus the wood juice that is so often on offer.<br /><br />But I digress, the chardonnay I am drinking right now is a 2004 Clos de la combe chardonnay, and it is pretty darn good. Granted, it tastes characteristically like chardonnay, but thanks to the fruit and the art of wine making, it has some very interesting characteristics. The most important thing to say about this wine, is that all the other flavors I am going to talk about are well balanced. Not too much wood, but enough. Not to much or too little of anything.<br /><br />The first, and most interesting thing to note is the past-ripe grape flavor. You know, when you have a bunch of grapes, there are those few that look a little beat up, and they are softer than the rest. You normally try to avoid them, but sometimes your are just too caught up in the days episode of Oprah, or Grey's anatomy, or Aquateen Hunger Force to notice that you just popped one in your mouth. It does not sound like a great taste, but it is just a hint, and it adds nicely to the wine. The other more common smells and flavors to note are the butter and tangerine in the nose, and the vanilla in the mouth. All that combines into something I am looking for in a chardonnay.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-1159640716619325022006-09-30T11:19:00.000-07:002006-09-30T11:25:16.633-07:00Turkish Fun, Turkish Wine.<b>Fun Stuff:</b><br /><br />Claudia and I just got back an amazing vacation in Turkey. Actually it's Saturday now, and we got back on Monday, so it has been five days. This vacation replaces my vacation in Mexico as my new favorite vacation. This vacation was great! Claudia, I, Sinan, Sarah, Michele, Jason, and two of Sarah's friends, Sue and Paul went to the southwest coast of Turkey and got on a 20 m (65 ft) sailboat called Sardunya to sail around the coast for a week.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/P1000923.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/P1000923.jpg" border="0" alt="" /></a> <br />We were on the boat for seven days and there were only two crew members, the captain and the first mate, both part owners of Sardunya. The captain "sailed" the boat and did some other light work, while the first mate worked his ass off. We never raised the sails because it would not have been conducive to getting where we were going. Anyway, none of us on the boat really cared.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/P1000763.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/P1000763.jpg" border="0" alt="" /></a><br /><br />The first mate used to own a restaurant in Turkey, and he cooked us three amazing meals per day, plus he made tea for us everyday at 5 PM. We weighed anchor at a new beautiful cove each day, and all we, the vacationers, did was; wake, eat, read, tan, chill, swim, eat, drink, Tea Time!, swim, chill, eat/drink, sleep. It was GREAT!<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/P1000731.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/P1000731.jpg" border="0" alt="" /></a><br /><br /><b>Wine Stuff:</b><br /><br />When we went shopping for our food (for the boat) we filled two shopping carts full of alcohol, and four full of food. The alcohol was mostly wine and beer, but we had stuff to make white russians two.<br /><br />I had tried greek wine in the past, but it was a loser and have avoided it ever since. This made me a little worried about Turkish wine.<br /><br />Turkish wine is pretty good in general. The majority of turkish wine tasted like any average wine you might buy at the grocery store. With respect to price, we bought mostly in the mid-range, so I cannot speak about the high-end stuff. Interestingly there were some very different wines among our stash. One was corked, so that does not count;) The other was just... different.<br /><br /><i>Note: I think that wines from different countries, in fact from different regions, should taste very different. Sommeliers spend years learning how to taste the difference between Margaux and Medoc, okay that one is easy. the point is that wine should have a special flavor that you can only taste from a certain place</i><br /><br />Getting back to my Greek wine experience, the "interesting" Turkish wine we had had very similar flavors to the Greek wine I had once. It was very dry, but otherwise hard to describe. It was musky, green, and tanic. Maybe if I could put those flavors in the right proportions you could start to get the idea... but I can't. Anyway, it was interesting stuff worth trying. Incidentally, Turkey is very arid and probably does not have a lot of diversity in growing regions. The grapes I saw most often were Syrah, Sauvignon Blanc, and Semillion.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-1156530707335105792006-08-25T10:55:00.000-07:002006-08-25T11:32:29.043-07:00Lovely Margaux & Grenoblegraffiti<b>Fun Stuff:</b><br /><br />Grenoble, France is an interesting city. The size, population, and I suppose the location of the city make it a bit special. On a normal day when I am out and about, it seems a densely populated young and vibrant city. Then, when the average Friday night rolls around it becomes apparent how small the city really is. There is not much going on “after hours”. With that said, the says and pace are just right for me. I love the markets, the lazey Sundays (because there is nothing open), and the view is straight out of a postcard... We do, however, have a nicely tucked away, I might even say hidden, bit of graffiti.<br /><br />There is an area along the river, the Isere, that has a half-mile-long wall of graffiti. I saw it the first time I went running there. Thanks to my friend Steve for suggesting the run.<br /><br />I wonder if this is a designated legal zone for painting, because I have seen artisits down there at mid day with out a care in the world. I was running at the time, or I would have stopped to ask.<br /><br />I hope to show a few pictures of the art from time to time, and I will start with the ones below. The majority of the art is writing, something like what you can see in the first picture. As you might expect, some is good or even great, and some is not so good. I will show some of the pieces that I find interesting.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/08242006%20Graf%201.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/08242006%20Graf%201.jpg" border="0" alt="" /></a><br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/08242006%20Graf%202.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/08242006%20Graf%202.jpg" border="0" alt="" /></a><br /><br /><b>Wine Stuff:</b><br /><br />I really do love Margaux. There are many vineyards and wine makers in the appellation, but it is definitely my favorite in Bordeaux, and probably my favorite appellation in France for red wine. In fact, Margaux makes red wine wlmost exclusively.<br /><br />I am drinking a 2001 Chateau Paveil de Luze Margaux right now. Though this is not a fine example of the appellation, it is not bad for 5 euros.<br /><br />Most of Bordeaux makes wine from the same grapes, and Margaux is no exception. They use cabernet sauvignon, merlot, cabernet franc, and maybe some petit verdot. These are pretty much the same as the Semillion I talked about earlier, but Margaux produces a very different wine.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/Margaux%20French%20Wine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/320/Margaux%20French%20Wine.jpg" border="0" alt="" /></a><br /><br />I love Margaux because of the soft, intricate, and seamlessly blended flavors as well as the full and round texture of the wines. The thing that makes Margaux preferable among all the Bordeaux wines is the subtle and intricate mingling of flavors and aromas.<br /><br />I think I have probably mumbled on enough about my love of these wines, but , let me say a couple parting words.<br />-Doesn't go with spicy food<br />-Good with or without food<br />-Expect to pay for a good one (don't skimp, treat yourself)<br />-Yummy yummy yummy.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0tag:blogger.com,1999:blog-26682008.post-1155582379770269832006-08-14T11:32:00.001-07:002006-08-14T12:06:19.806-07:00Big Metal Balls and Saint-Emilion<b>Fun Stuff:</b><br /><br />I have taken up playing a game that some might call an old man game. The more I think about it, however, the more it seems to fit me. The game of <A HREF="http://en.wikipedia.org/wiki/Petanque"TARGET="_blank">pétanque</A> is an old man game that oddly made it into the olymics. It is no stranger than <A HREF="http://en.wikipedia.org/wiki/Curling"TARGET="_blank">curling.</A> though.<br /><br />Pétanque is a lot like <A HREF="http://en.wikipedia.org/wiki/Bocce_ball"TARGET="_blank">bocce</A> another uncommon game in the U.S. You play with cool looking heavy metal balls and you try to throw/role them close to a little wood/plastic ball called the jack. It is as simple as that.<br /><br />The cool parts about the game are the balls, because they are heavy and metal, and the fact that playing pétanque and drinking go hand in hand.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/P1000660.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/400/P1000660.jpg" border="0" alt="" /></a><br /><br />The last time I played, I lost the actual game, but I won the... drinking.<br /><br /><b>Wine Stuff:</b><br /><br />The wine I am drinking now deserves a proper wine snob review, but if that is what you want, google it. I usually drink a bit before I even start writing thus ensuring a non-technical write-up. So, on with it.<br /><br />I am drinking a 2002 Chateau Pontet-Clauzer <A HREF="http://en.wikipedia.org/wiki/Saint-Emilion"TARGET="_blank"> Saint-Emilion </A> Grand Cru.<br /><br /><a href="http://photos1.blogger.com/blogger/6993/75/1600/Wine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://photos1.blogger.com/blogger/6993/75/400/Wine.jpg" border="0" alt="" /></a><br /><br />Wanna Drink?!?: This wine is yummy to say the least. Though I am presently drinking it by itself, I think it is best enjoyed with food. St-Emilion, in general, is highly respected stuff that is designed to hold on to and taste at peak moments during it's maturation. The city of Saint-Emilion is located in Bordeaux, and the growing region around the city is one of the four major regions that make up Bordeaux.<br /><br />In case you want to know what you are drinking when you drink St-Emilion, or any other Bordeaux for that matter, the wine maker usually does not release the percentages of each blend. The grapes they commonly use, however, are Merlot, Cabernet Franc, and Cabernet Sauvignon to a lesser degree.<br /><br />Keeping the ratios secret is their way of holding onto their special recipe. Sometimes I think they forget that they also grow the grapes there. The fact that the rest of us do not grow Bordeaux grapes is pretty good protection against duplicating their wines.<br /><br />Wanna Eat?!?: This stuff is good with beaf, grilled or otherwise. It would also be nice with duck, but I would avoid less robust bird like chicken and turkey. A sweet sauce on duck might compliment the dryness of the wine perfectly. Then again, I might have just pulled that out of my butt.<br /><br />happy drinking,<br /><b>-PMo</b>Patrickhttp://www.blogger.com/profile/18253273950409017010noreply@blogger.com0