Archive for the ‘Wine Review’ Category
Tuesday, September 13th, 2011
This video is a compilation of my harvests in the agroturismos of Italy, the desert of Argentina, and the sunshine of northern California. The music is one of my favorite songs of all time, it’s called Voyageur by Enigma. I moved out to California a year ago with a bottle of GrapeThinking, a bottle of ideas I guess you could say, that started filling up 5 years ago with conversation between myself, Jacob Bohall, Ruarri Rogan, Meghan O’Malley, and many others. Over the past year, those ideas have delightfully fermented, and the time has finally come for us to have a taste…
~circuit to cell, web to water, mind to vine~
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Wednesday, September 17th, 2008
As a wine drinker and wine lover it has been hard not to be rather cheered up by the images of Lehman Brothers employees walking out of their office with boxes in hand shouting trite like ‘you’re watching history, man’ at journalists. Call this bitter, jealous or misunderstood – but is wine not about sour grapes? And if it’s true that wine is sour grapes then it is also true that it is sour grapes that become more palatable over time, and like my seemingly cynical cheer at the demise of City bankers such an opinion will also become more palatable over time. The reason I believe this is because of one thing that society has temporarily forgotten: value.
Tags: back to basics, creating value, downfall of Lehman, future, increased value of art, Lehman Brothers out of touch, News, sustainability, unbelievable greed, value of wine
Posted in Art, Business, Culture, Events, Lifestyle, News, Passion, Wine, Wine Review | 8 Comments »
Tuesday, September 9th, 2008
Clear, clean, light pale-straw
Nose: candy, sherbert, fresh, lime-minerality, tinned-peaches, honey
A lot fuller – more dimension to it, broader on the entry, much fuller mouth feel, more bracing finish… would stand up to food a lot better than the . A bit more graceful – certainly not as lively but certainly better rounded.
Serve with: shell-fish (scallops pan-seared in chilli-infused olive oil)
or – with Thai-green curries/ Chicken Korma with pineapple and coconut
Wednesday, September 3rd, 2008
Clear, clean, light pale-straw
Nose: Apple sour-patch-kids, fresh green melon, sea-breeze, cheeky, clean
Muscata on the entrance; immediately makes the mouth water; enough sugar to keep you bouncing off the walls, fizzes with sweetness, pumps vitality. Rocketing sugar cut with a high acidity – making for a high-wire act that still pulls off a fine balance between two extremes.
Pleasant and clean finish, lingering tingle on the tongue,
Balanced – could make a crazy spritzer… or even used in cocktail instead of sour-mix… would work well in a punch as well (perhaps two-shots Van Gogh Appel Vodka, one part Riesling, one part soda water, a twist of lime, a dash of bitters and ice.)
Monday, August 25th, 2008
For the reward given – cooking steak is probably one of the best things you can do to entertain guests. It’s so easy and there’s really no better accompaniment for steak than red wine.
I like to buy a whole Angus fillet and cook it first before cutting it into fillet steaks, this way you can keep the juices and really preserve a lot of the flavour. It also presents a perfect opportunity to do what any male wine millennial, or any male for that matter – likes most… marinade. Like making hot-sauce, there is perhaps no time more satisfying to a man than when given the chances to marinade something. There’s a certain feeling of alchemy in preparing the meat that really doesn’t come with other pre-preparation chores like peeling potatoes or rolling pastry flat.
The ingredients for getting a steak ready are quite simple: rock salt, English mustard, lemons, pepper, red wine, olive oil, chopped garlic and mixed spices. Adding lemon juice helps seal the steak and within minutes the pinkish colour will disappear and the fillet will start to gain a more cooked sort of colour. At this point I roll the fillet in a bed of rock-salt before smothering it in a healthy dose of English mustard mixed with spice and crushed garlic. Once done, leave it to soak in a pool of red wine on top of a bed of diced onions allowing the blood and fermented juice to comingle.