Posts Tagged ‘Wine’
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.
Wednesday, August 20th, 2008
In a world of shameless SEO tactics, I could have entitled this post “Porn Comes over Above Everything” – but instead I’ll resist the popularising statement and rather, would like to demonstrate a trend over the past 12 months.
There is no better way to gauge public interest online than to look at the web and information provided by Google Insight, Google Trends and Google Analytics; there are obviously more advanced tools such as Hitwise and Comscore – but for directional information something like Google Insight is good enough: http://www.google.com/insights/search/#
‘Porn’ is just in because of the old Avenue Q song ‘the internet is for porn‘ – and it’s an authoritative bench-marks for public interest considering the recent court case where a high-court used Google as a measure of common values and interests. (more…)
Tuesday, August 12th, 2008
When one looks at a vineyard – you’re not looking at it in the same way as you would look at an orange orchard. Instead one sees a multitude of experiences past and of moments yet to come – moments of intimacy, memorable occasions, conversations and treasured friendships. Since time immemorial, vineyards have not only been the touchstone of certain regions, but have often been the lifeblood of local communities and the cornerstone of entire generations of families. Every vineyard contains a family, a history, a culture and a purpose. This was at least, the sentiment I had before embarking on a mission to New York City, where I would promote and sell wine’s connected to my family in some ways, and more importantly – wine from my country. During that time – having spent much time in preparation for the mission, I left with those stories and sentiments of culture and family fresh in my blood. But with every sales-call and wine event I began to feel further and further from the vineyard. Soon it was about laid in cost, case-discounts and what kind of Point of Sale material was on offer. I travelled the country in a rental car with a case of wine, a corskrew and a power-point presentation along the way having people from Westchester Wine Warehouse cruelly spit wine on my shoe after having left me waiting for an hour, sitting in cold-rooms of cellars in Maryland, helping do stock-takes in Ohio, presenting to Wholefoods buyers in North Carolina and pushing on-premise retail in Atlanta: and with every step I became a bit more confused and lost the focus of what I was doing. Having believed that wine was so important to my country and stepping into the States to tell the story of South African wine, it was very dispiriting to suddenly be faced with the fact that no one really cared so long as they could make a profit.
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