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And I’m Still Wrong
I wanted to share an interesting encounter I had on twitter few days ago. Commenting on someone’s tweet, I mentioned that I’m not a fan of one particular (quite famous) California wine, and that I would prefer a number of other California wines on any given day over that particular wine. My reason was very simple – I visited that winery a few years ago, and while I had certain [high] expectations (well, it is a problem in itself), to my demise I was unable to find a single wine that I liked. To tell you more, I was planning to get there a bottle to bring to friend’s house for dinner that night, and again I was unable to find the right bottle.
Next, someone noticed my tweet and replied to it saying that all I have to do is to visit that winery to see for myself that wines are perfect, and provided me with an address. I replied that I speak about the wines from experience, been there, tried the wine and still didn’t like it, but I also mentioned that it is okay to be different. The “dialog” didn’t stop there, as I got new response from the same person, telling me that he also speaks from experience, finishing sentence with “sorry but you are still wrong”.
So this brings up some questions, albeit mostly rhetorical. Are taste “impressions ” universal? Do I have to like something only because someone else liked it already? If I don’t like the wine Robert Parker is raving about, does it mean that I have to stop drinking wine, stop talking about wine or both?
I’m not going to share any details on the winery or regarding the person I had this enchanting dialog with (by the way, I didn’t know this person and don’t follow him on twitter). But I’m curious about your take on this situation – can people express their honest opinion, or do we have to share positive stuff only? And can I please keep my personal tastes and preferences, even if I’m still wrong?
Pairing Wine and Weather
What do you drink when snow is couple feet high outside? Of course hot tea or coffee are always appropriate, but having a cup of hot wine wouldn’t be bad either.
There are different names for the “hot wine” – if you look into the Wikipedia, you will see a number of different names coming from the different places, all signifying the same “hot wine” – most popular terms I believe are “mulled wine” (Brittish), Glühwein (German) and Glögg (Scandinavian). Under any name, the basic premise is basically the same. First you take red wine. Any red wine will do – I’m sure that it would be bad use for cult Cabernet, so you need something simpler. It is also possible to find the wine which is already prepared to be used in the hot wine, like the one I used today. It can be called “spiced wine”, like this one from Williamsburg Winery.
The next step is to add spices – allspice, cloves, cinnamon stick, orange peel, and set the wine to heat up. You can use any appropriate vessel for that – I personally use a special vessel typically used to make Turkish coffee. Also, if the wine you are using is not sweet at all, you might consider adding some sugar, to make it more pleasant.
The technology is simple – you add spices to the wine and start heating it up. The trick is to avoid boiling of the wine and take it off before boiling starts. 
You can also add a shot of brandy or rum – if you feel like it. Take it off before the wine boils and … voila! You have a delicious cup of warm beverage, and life is much better already…
Just Want To Say “Hi”
Sometimes, life just takes forceful precedence. I know what I want to write – but between business trip, my son birthday and other things, I simply don’t have time. So this is just to say “hi, I will be back with more stuff” ( whether you like it or not). And…let’s play a quick game. Below is the picture – please tell me what do you think it is. There will be no prize in the end, except that I will tell you if you are right or wrong. And yes, it is related to food. So, what is it?
Let’s Talk About Breakfast Again
As you probably expect from the title of this post, it is not going to be about wine (don’t know about you, but at 7:30 in the morning I need coffee…). So this is somewhat of a sequel post to the one about our experience at Hotel Fauchere in Milford.
From time to time, my travel takes me to San Ramon in California. In general, California is a right place for food. But then we all have our special places, where we want to return. Katy’s Korner is my special place for breakfast, something to look forward to. Why? Great food, great service and simply the fun place to be at. It has all the great traits of American Diner, the place to come to with the family and feel like home.
My staple on the menu is Eggs Benedict. There are at least 10 versions of Eggs Benedict on the menu, so you always have options. My choice during the last visit was Sonora Eggs Benedict, which includes guacamole and Canadian bacon.
Yummy!
And then the next part of the experience is… fun! It is a great fun to be in a classic American Diner, and look around at the walls (promise to self – carry good camera around, all the time…). These are some of the things which you will see:
and this:
and this:
then this:
and this:
and my favorite:
All in all, if your travel will take you anywhere close to San Ramon – find this place, and – enjoy your breakfast!
Katy’s Korner
2550 San Ramon Valley Blvd # L
San Ramon, CA 94583
(925) 831-2145
Experiences: Chef’s Tasting Dinner at Hotel Fauchere
This is the last post in the series about our experiences at Hotel Fauchere in Milford, PA ( previous two posts can be found here and here). Have to warn you upfront – if you thought that there are too many photos in my posts, this one will be extreme – there are way too many pictures I want to share. Here we go…
Culmination point of our weekend getaway was chef’s tasting dinner, long anticipated and planned for. The dinner took place at The Delmonico Room at Hotel Fauchere – for historic reference behind the name and relationship with The Delmonico Room in New York, you can click here. Anticipated is fine, but what’s up with planning? Considering love of wine in the group, we decided to take upon the pairing of the tasting menu by ourselves. For the tasting and pairing experience, this was a good decision, for the service part – not so much. Not that I can really complain about service, all the plates, decanters, glasses and silverware were flying around properly, but the service was delivered in the stark contrast with “everybody smiling” (if you read my previous posts), I would say it was delivered with the stone face. There can be some objective reasons to that ( we brought our own wine, therefore I guess we questioned the level of wine service)… Anyway, let’s talk about food and wine
So we had 7 course tasting menu with two very small “single byte” dishes at the beginning and in the middle of the dinner. Menu focus was on the local, seasonal and fresh ingredients, and I think mission was accomplished quite well. We selected 7 different wines to pair with the dishes – 4 whites, 3 reds.
Here are the four whites:
2009 Domaine Eugene Carrel & Fils Rousette de Savoie Altesse, France
2007 Staglin Family Vineyards ‘Salus’ Estate Chardonnay, Napa Valley
2009 Jorge Ordoñez Málaga Botani Sierras de Màlaga
1995 Domain Cazes Ambré Riversaltes Languedoc-Roussillon
We made a lot of good decisions with this set – but more about it later.
And here are the three reds:
2007 Mara Pinot Noir Laughlin Road Ranch, Russian River Valley
2005 Bradford Mountain Zinfandel Dry Creek Valley
2005 Chateau La Grange Clinet Premier Cotes de Bordeaux
This was also a great selection, all worked very well with food – so lets get some details.
The first dish in tasting was Tortelloni A La Zucca (Seared Diver Scallop, Black Walnut, Sage Butter). Wine pairing – Rousette de Savoie Altesse.
I would honestly question composition of the dish, as pumpkin tortelloni didn’t do anything to the scallop, tortelloni looked almost as a presentation piece. At the same time, wine worked very well with all of the components in the dish – apple, leeches and earthiness worked well with pumpkin filling, and wine had enough fruit and acidity to complement scallop. One important thing to mention here – with this wine I was able to make a progress in the treble journey, as Altesse is a grape from Savoie which I never tasted before. Color me happy – 273.
The next dish was Foie Gras De Canard (Porcini Mushroom, Brussles, Pear, Pomme Maxim). Wine pairing – Staglin Salus Chardonnay.
As we didn’t miss a single pairing ( pat on the shoulder), at least in my opinion, I will omit redundant [great pairing] in front of each description.
Salus is produced by Staglin Family, one of California cult wine producers from Napa Valley (Staglin Family Estate Cabernet Sauvignon 2007 just got WS 98 rating). Salus was one of the most beautiful chardonnays I tasted lately. Vanilla, butter, caramel, toasted oak and acidity of the wine worked perfectly with heavy but creamy texture of the foie gras.
Next dish was Roasted Black Sea Bass (Caramelized Sunchoke, Garden Chard, Cabernet Franc Emulsion). Wine pairing – Mara Pinot Noir.
In case you wonder, there are actually two reasons why there is a wine label above instead of picture of the dish:
1. It was one of the best versions of Roasted Sea Bass I ever had. So, by the time I realized that I didn’t get a picture of the dish, it was too late.
2. And I guess it was also too late because everybody got carried away after taking a sip of Mara Pinot Noir.
Mara Pinot Noir was really a centerpiece of the tasting. “Oh my god” was major phrase at the table after the first sip of the wine. I don’t think that wine should be described in terms of color, fruit and acidity. This wine should be described in terms of opulence and decadence it cast upon the table. “Total and absolute balance” would be the right way to put it. Anyway, if you can find a bottle, you should experience it for yourself ( about 250 cases total production). In my “drinkability” ratings it is defnitely a 9+.
Next dish: Sautéed Squab (Confir Potatoes, Red Peppers, Serrano Ham). Wine pairing – Bradford Mountain Zinfandel.
Deep earthy and gamey flavors of the dish ( tasted almost like a fried liver), were complimented well by spices and acidity of the wine. This was definitely a good combination.
Following on, major entree: Duo of Farm Raised Rabbit (Bacon Wrapped Loin, Rabbit Scrapple, Chestnut, Garden Carrots, Natural Jus). Wine pairing – Chateau La Grange Clinet Premier Cotes de Bordeaux.
Bordeaux had being nicely decanted, so it was open enough in time for this dish being served. Coming from magnificent 2005 vintage, this wine can be drunk right now, but will improve with some time in the cellar. The wine worked well with the flavors of the dish – combination of tender, a bit gamey loin and fresh garden vegetables was well complemented by dark fruit flavors in the Bordeaux.
And now it is time for desserts: Cheese Soufflé (Pinot Noir Must, Grape Aspic, Rose Champagne Granite). Wine pairing – Botani Sierras de Màlaga.
I discovered Botani Muscat at the dinner at The Capital Grille. This wine delivers incredibly bright acidity and fruit combination, every sip feels like it is full of live. That acidity was instrumental in this pairing. The wine worked quite well with both Granite and Souffle components of the dessert.
And last, but not least, one more dessert: Gala Apple and Granola (Apple Jack Caramel, Foraged Crabapple Confit, Cinnamon Gel, Pecan Brittle, Mulled Cider Ice Cream). Wine pairing: Ambré Riversaltes.
If Mara Pinot Noir was best of tasting, then this was the most interesting wine. This wine, made out of White Grenache, is made in the Solera style – it spent 7 years in the open tubs, developing delicate flavors. Ambré Riversaltes exhibited fresh and balanced flavors of toasted apple and caramel, which perfectly worked with “apple many styles” flavors of the dessert.
That’ s all, folks – it is time to conclude the report on the Hotel Fauchere experience. All in all, we had a great time, and will gladly do it again. The life journey continues…
Hotel Fauchère
401 Broad St
Milford, PA 18337
(570) 409-1212
http://www.hotelfauchere.com
Experiences: Bar Louis at Hotel Fauchere
Continuing the subject of experiences at Hotel Fauchere (previous post can be found here). Can bar deliver an experience worth talking about? You bet. Experiences are personal, they are not universal. Things which are total routine for someone, can be a source of a great excitement for another person. My case is very simple – but I have to tell you a secret about myself. I’m very intimidated in the bar. I’m usually at total loss. I can never remember names of the cocktails, never mind citing the ingredients. Those which I remember by name, like Manhattan or Rusty Nails, I usually have no desire to drink. So I have to ask. And then there is a person, very intimidating one – a bartender. When I start mumbling my order, I usually get a look which says: ” such a low life shouldn’t exist”. And so I retreat saying “I guess I’m fine for now” or “what beer do you have on top”.
Luckily, experience at Bar Louis at Hotel Fauchere was totally different. The atmosphere was casual and nice. The bar itself was beautifully set and lit up, with bottles literally filled with light. The selection was good. Of course Norma Jean in Tel-Aviv has much bigger selection of scotches – but shelves and content at Bar Louis are more presentable:
To put things in perspective, literally the he most important part of experience for me is service. Generally, I have a habit of asking people for their first name and then use it when talking with them. I was really disappointed with myself, forgetting to ask our bartender for the name. She was impeccable – knowing what she is doing, smiling and having enough patience to deal with someone who is at a complete loss in the bar (should I also mention generous pours?). Great service – nothing more, nothing less – and this is what translates into a great experience.
Drink menu was short but not ordinary, and drinks tasted really authentic. Then of course there were all the single malts, cognac and tequila. But my personal favorite and personal discovery was Del Maguey Single Village Mezcal. Smokey flavor, supported by some herbs and soft alcohol, this was truly unique drink. It is described as “magical” on the web site – who knows, it might be. I would love to compare it with the Kings of smokey alcohol – single malts from Islay, such as Lagavulin, Caol Ila and others – that would be one fun tasting. I highly recommend that you will get your opinion, though – which only requires finding the same bottle and tasting it… (of course, let’s compare the notes). Whether you will like it or not, I guarantee you an experience – and this is what counts.
And then the dinner time arrived – so long until the next post…
Experiences and Expectations
So far I had being talking about wine and food in this blog. As this blog’s short description puts it, it is about “Wine, food and life”. Of course food and wine are definitely part of our daily lives, so the blog’s promise on “life” is fulfilled, more or less by itself. However, after I read a very interesting article sent to me by Kfir Pravda, it really stroke the chord, so here comes the blog post. A life prospective through the glass, if you will.
The article is called “If Money Doesn’t Make You Happy Then You Probably Aren’t Spending It Right” (I really encourage everyone reading this blog to read the article – it definitely worth it). Money? Don’t worry – this blog is not changing into a financial publication. I don’t plan to give any financial advice, and I don’t know where the money tree is growing (if you know – can you please, please share with the rest of us?). The article itself is not talking about money or finances, it rather talks about happiness, and then looks at money as one of the popular means of achieving it (or not). Still don’t see a connection, with wine or with life? Just continue reading, please.
One of the first points of the article is “Buy experiences instead of things”. There is a great explanation on why it makes a lot of sense from point of view of achieving “happy” state and keeping it for longer. That concerns pretty much anything in life (two weeks trip through French country side will probably keep you happy much longer than having one tiny original French painting on your wall). Now, I hope you expect me to connect this to the wine. Quick question – can you experience Chateaux Margaux 2000 ($1000/bottle, try to find it), Vega Sicilia Unico 1968 ( about $1200/bottle, again good luck finding it), Krug Vintage 1996 ($300+, same good luck wish applies) and about hundred other wines, all without emptying your 401K ( like it’s not empty already)? If you said “yes”, you are correct. PJ Wine Grand Tasting in New York in the Fall of 2009 had all of those ( and many more) wines available for all the wine lovers. Ticket price – $144 per person. Paraphrasing MasterCard commercials, having long-lasting memory of tasting freshly made bread in the Krug or tremendous luscious layers of complexity in Chateaux Margaux – priceless. Yes, it is great to have that special bottle of wine in your own cellar. Considering realities of life and cost of college education ( sorry, personal pain point), it is not easy to have all the wines you want in the cellar – however, you can always find a solution. Going after experience can bring a lot more long-lasting happiness, especially comparing with owning THAT bottle of wine and having regrets about money spent as the main feeling every time you think about it. Or at least that what I think – and I would love to hear your opinion.
Another key point of the article, “Buy many small pleasures instead of few big ones” also can be perfectly illustrated in the wine world. What would you rather have in your cellar? One bottle of Joseph Phelps Insignia 2006 at about $160 to $200, or 4-5 bottles of Ladera Cabernet Sauvignon Napa Valley 2006 at about $40? I chose the pair for the simple reason – tasted both a week ago, and with all due respect to Insignia, having more bottles of Ladera Cabernet will provide for quite a bit more happy occasions. But when it comes to wine, this is definitely a very important point – there is a lot of choices, and you can use your money wisely and “stretch the happiness” quite a bit simply by finding the right value wines which will bring you a lot of pleasure and happy memories.
Last point from the article I want to touch on is stated as “Pay now and consume later”. The point is simple. When you own things which you can enjoy later, you get a lot of happy feelings all the way until you actually get to use whatever it is. Who can attest to this better than wine lover, whether you own a cellar or keep your wines in the closet? I’m not talking about collectible wines here, this is a category in its own. I’m talking about putting your wines aside and waiting for them to improve, or waiting for just the right moment to drink them. Just a thought about having particular wine in the future gives you a lot of pleasure, isn’t it? This is all which we are trying to achieve – to be in the happy state for longer, and I would say that wine lovers are the ultimate group which has almost an unfair advantage here – we can wait and be happy about it at the same time. I’m not sure that buying the new car and waiting for 3-4 years to drive it will put someone in the happy state of mind – but buying the few bottles of wine and giving it time to evolve is definitely great and pleasant experience.
As a conclusion, again, I would definitely encourage everyone to read the article – it really provides great analysis of our “state of happiness” and suggests a few tricks for achieving it. And while you will be reading this article, have a glass of wine – and experience happiness at the fullest. Cheers!
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