Restaurant Files: Brunch Island Style – at Beach House Sono
What do you think of brunch? Yes, that late breakfast which is slowly becoming a lunch. Can this be ultimately the best family meal? It takes place over the weekend. It is not yet late in the day. It is the weekend, so you are (hopefully!) not in a hurry, and you can eat slowly, and talk. Breakfast is just … too early, and dinner… might be too late for the family time? So really, what do you think?
Okay, let’s assume you agree with me (you don’t have to, of course), and you also like the idea of brunch. Then the only questions remaining are when are where. Can’t help you with “when”, but as far as “where” is concerned, I might actually help you. If you happen to be in a close proximity to Norwalk, Connecticut, how about Sunday brunch at the newly opened Beach House Sono?
The “Island Style” to me is ambiance and food. As you walk into the Beach House Sono, located on the North Water street in Norwalk, right across from the entrance to the famous Maritime Aquarium, the maritime-style decor sets you right into a proper mood:
I like starting the brunch with a little cocktail – of course it can be a Mimosa, but at Beach House Sono, you have quite a few options fro chose from. I decide first to try Ring of Fire (house bloody mary mix, jalapeno peppers) – it was not as spicy as I wanted, especially for the cocktail which includes Jalopeno peppers among the ingredients – but it was still a good rendition of Bloody Mary. Coconut Mojito (cream of coconut, captain white rum & malibu, muddled fresh mint and lime, club soda), on another hand, was superb – I’m very particular about my Mojito, and not big on the coconut flavor profile in the drinks, but this cocktail was balanced, refreshing and delicious. The Best Dang Manhattan (bulleit bourbon, cocchi, luxardo brandied cherry) was also a pretty good take on the classic.
Let’s talk about food. We shared quite a few dishes for the starters. First, we had Meat and Cheese Plate (prosciutto, soppressata & capocollo, marinated olives, house select gourmet cheeses) – a very good selection of traditional Italian cured meats and cheeses. Next came Gorilla Bread (cinnamon roll filled with cream cheese, dulce de leche), which I wouldn’t even dare to call a “starter” – that is a whole meal, more looking like an over-stuffed French toast – very tasty, though.
We continued with Deviled Eggs (paprika), which were tasty (deviled eggs is one of my favorite dishes, but proper deviled eggs have roots in Russian cuisine and most of the restaurants in the US are only serving an okay version). Tuna Tartare (avocado, scallion, masago, spicy sesame soy) was good, but unnecessarily spicy to my taste – I would definitely tone it done, the heat was distracting from enjoying the delicate flavor of tuna. Goat Cheese Wonton (mixed with cream cheese, lightly fried, pepper jelly) were excellent, a nice crunch and a perfectly spicy jelly.
As this was not enough food already, from here we moved on to the so-called Plates. Frist, Chicken and Waffles (marinated country-fried chicken, freshly made waffle, habanero jelly, Brookside Farms maple syrup) – excellent, well-marinated chicken, good acidity, good spices. My only tiny gripe would be the habanero jelly which didn’t pack any punch at all. Another Southern classic, Shrimp and Grits (smoked tasso (pork), spring onion, pimento gravy) were excellent, great flavor, texture – just an outstanding dish all around; one more of the Southern classics, Chicken Fried Steak (smoked-paprika pork sausage gravy, breakfast potatoes, sunny side up egg) was delicious. The sausage gravy was so good that it inspired me to make it at home the next night, and everyone really enjoyed it. Great representation of the Southern cooking and three of my most favorite dishes of our brunch experience, right there.
We tried two more dishes from the Plates selection – Lobster Benedict (grit cake, hollandaise, baby greens), probably my least favorite dish from the whole experience – the grit cake was falling apart, and the tiny piece of lobster had no seasoning, so that didn’t work. Organic Salmon BLT (grilled salmon, lettuce and tomatoes, bacon, cilantro jalapeno aioli) was interesting and creative – bacon was adding some good flavor notes.
We were pretty much done here, but still managed to try the dessert – Pistachio and Ricotta Cheesecake – which was simply a riot – melting in your mouth flavor bomb. Great finish to a great meal.
So, what do you think? How does the brunch sound for the next weekend’s plan? Well, as I said, I can’t help you with “when”, but at least I told you “where”. Cheers!
Beach House Sono
19 North Water St
Norwalk CT, 06854
203-956-7171
http://www.beachhousecafe.com/
An Evening With Friends – In Singapore
For years I had been following the Oz’s Travels blog, commenting from time to time on the great wine (and food) experiences described there. Over these years, we built a virtual friendship with Oz (Anthony), the author of that blog, with one recurrent theme “one day you will make it to Singapore, and then…”. As amazing as the life is, that “one day” actually happened about two months ago when my business travel finally brought me to Singapore.
Maybe you saw my very excited post about Gardens of Singapore – but the evening before I experienced all the gardens, I was able to meet, shake hands, and share a few (okay, more than a few) bottles with Oz and his friends.
Oz picked me up from the hotel with his friend Rob and we proceeded to the restaurant, where another Oz’s friend (also Rob), was already waiting for us. Then, there was food, wine, and scotch – but let’s take it all in steps.
First, the restaurant – newly open Garang Grill (a sequel to the already successful Garang Grill at another location). The restaurant allows guests to bring their own alcohol, which we took an advantage of – while restaurant provided glasses and decanters. During the course of our dinner, I had an opportunity to experience a variety of creative dishes. Skewers of sauteed foie gras were melt-in-your-mouth delicious. Luncheon meat fries (yes! talk about creative!) were superb with delicious dipping sauce. I since made the same dish at home and everyone loved it. Crab rillette, steak – everything was delicious and tasty. Here is an account of our dinner – in pictures.
And then there was wine. What I love about Oz’s parties is the abundance of wine, and not just any wine, but nicely aged wine – and you know how much I admire the wine with a little (or not so little) age on it. Here is what went down:
1996 André Beaufort Champagne Grand Cru Ambonnay. Never had it and never heard of André Beaufort Champagne before. Meanwhile, this happens to be one of the oldest all-organic grape growers in Champagne. This 1996 was disgorged in 2014. The wine had great acidity, green apples, still perfect fizz, candied apples with a hint of cinnamon showing on the nose. Yeast showed up later. Excellent. That was a real treat.
2008 Grosset Polish Hill Riesling Clare Valley. Australian Riesling is not a simple wine. I remember trying young Australian Rieslings many years ago, and putting them into the category of “I never want to drink this again”. It takes a bit of time to understand the beauty of the wine devoid of any sweetness and instead offering in-your-face acidity and minerality. But once you turn the corner, this becomes the style you crave. This particular wine at hand was, in many ways, an encounter with the legend. You see, Clare Valley is one of the best regions for Australian Riesling. Polish Hill is one of the very best vineyards. And Jeffrey Grosset is a legendary producer, one of the best winemakers in the world. Now you add a bit of age, say, 10 years – and you almost get heaven on Earth – petrol on the nose, restrained palate, minerality through the roof, great acidity, just a pure delight in every sip.
1994 Bodegas Beronia Rioja Reserva. Behind damaged label was an excellent wine – still fresh, good fruit, good acidity, excellent. Still has time to evolve. Based on the color also still young – just starts showing age.
2005 Jordan Cabernet Sauvignon Alexander Valley. This was my contribution to our lineup. Jordan needs no introduction to the Cabernet Sauvignon wine lovers. This wine was very good, typical California Cab. The wine had an interesting amount of sweetness, more than I expected – as it showed no age, I would assume it still needs more time to evolve. I have one more bottle from the same vintage – will have to wait with that one for a bit.
2008 Standish Wine Company El Standito Proyecto Garnacha Tintorera Yecla DO. This is a Spanish wine, of course – produced by Standish Wines from Australia. Yecla is the best known for their Monastrell wines – this wine, however, was made from the grape called Garnacha Tintorera, which is also known as Alicante Bouschet, which can produce massive, dense wines. This wine was no exception – excellent, restrained, good balance, good fruit, good acidity – and still in need 0f at least another 20 years to evolve.
2005 Dr. Loosen Erdner Prälat Riesling Auslese Mosel-Saar-Ruwer. You can’t finish such an evening without a dessert wine, can’t you? 13 years old Auslese by Dr. Losen – need I say more? The wine was amazing, great balance, a touch of candied plum, great acidity, fresh, simply superb.
This was the end of our dinner, but not the end of our evening. A short taxi ride took us to the unassuming building (well, it was dark, so maybe it is not as unassuming during the day) which happened to be a Rendezvous Hotel, one of the oldest in Singapore. After taking a flight of stairs up, we entered the room where my jaw literally hit the floor. The “room” was called The Auld Alliance – the scotch and whiskey bar (primarily) with more than 1,600 (!) different whiskeys available to taste and purchase. I never saw anything like that in my life, and the selection there was simply beyond words:
In addition to many whiskeys available by the glass, The Auld Association also offers a number of tasting flights – I had the one called “Smoke around the world” and it was definitely fun (I hope you don’t expect my tasting notes after 18 hours of non-stop travel and prior dinner with all the wines).
So this is my account of an amazing evening in Singapore. It was definitely a pleasure meeting Oz and his friends, and the whole evening was simply beyond expectations. Cheers!
Wine News and Updates From Around The World
I’m happy to live during the times when wine is getting more and more popular – at least if you look at the wineries popping up all over the place, everywhere in the world, new wines coming out from the places where grapes were never planted before, and winemakers everywhere experimenting with new grapes, new tools (when did ceramic egg became “the thing”, huh?), and new styles (bourbon barrel-aged wine, anyone)? There is a tremendous amount of information available to the wine lovers everywhere, so I wanted to bring to your attention some of the latest news and developments in the world of wine which I found the most interesting.
There seems to be quite a bit of research pointing to the health benefits of the moderate wine consumption. More often than not, the health benefit is attributed to the red wine, not so much to the white, Rosé or Champagne. And then we also heard a famous story about Marilyn Monroe taking a Champagne bath (it supposedly took 350 bottles to fill the bathtub). What’s the connection, you ask? Based on the research conducted at Dartmouth University, it appears that Marilyn Monroe was onto something – the Champagne, with its high acidity and tiny persistent bubbles, has a great refreshing effect on the skin, so the 30 minutes bath is highly beneficial and rival most of the known skin rejuvenation treatments in its efficiency. Moving from theory to the practice, Veuve Cliquot, the leading Champagne producer, teamed up with Elizabeth Arden, leading American cosmetics and skin care company, to start offering Champagne treatments at select Red Door spa locations. The price is set for $10,000 for the 30 minutes, and the first 6 months of the appointments were booked within first 30 minutes of the initial offering. First trials at the spa showed excellent results and produced many happy clients. The only challenge? Someone has to constantly watch over the clients and remind them to drink Champagne only from the glass in the hand instead of taking the “deep dives” with their mouth open. Otherwise, the offering had been extremely successful and Veuve Cliquot is even considering to start offering treatments using La Grand Dame, but the pricing had not been unveiled yet.
There are no limits to the winemaking innovations today – aging wines in ceramic eggs and old bourbon barrels, mixing wine and coffee, filtering wines with the beer hops – bare mention of any of these would make winemakers and wine lovers cringe merely 10 years ago – but it is the norm today. Taking winemaking innovation to the next level, BrewDog out of the UK, the legendary producer of the world’s strongest beer (Tactical Nuclear Penguin clocks whooping 32% ABV), teamed up with the Australian winemaking legend, Penfolds, to produce the world’s strongest wine. The wine, called Penge Royal, uses the production methods of the Tactical Nuclear Penguin and Penfold’s flagship wine, Penfolds Grange. After aging the wine for 3 years in the old Scotch barrels, it then spends 60 days at the -32°C, and at the end of that period, reaches 70% ABV, beating most of the Absinthe on the market. It seems that the wine nicely preserves the flavor profile of Grange, but packs a substantial punch – as you would expect. The wine initially will only be available at the select markets in Australia and the UK, with the prices set at $5,000 per bottle. There were only 10 cases of 375 ml bottles produced, and they were all sold out immediately upon the offering. Would love to taste the Penge Royal one day, but getting one would not be easy.
I’m sure you heard about the so-called AI – Artificial Intelligence, and the robots, which will replace humans in pretty much everything we, humans, do. Going beyond the robot bartenders turns out that winemaking is also not immune to the automation and robot’s onslaught. The research team at Oxford University was working for the past two years on creating a robot which will be able to inspect the vineyards and decide on the day of the harvest, make all the decisions at the winery (how long fermentation should take, what strain of yeast to use, how and for how long to age wine, and also how to blend the final product). The project ran into an unexpected issue of many (if not most) of the winemakers not willing to share their knowledge, or even deliberately providing wrong information (no, you can’t wait until -10°C to harvest the Cabernet Sauvignon). Also, first results of blending by the winemaking robot were rather disastrous, with the resulting wine been completely not drinkable, not deserving even to be called a “plonk”. Hopefully the situation will change for the better, and the scientist will be able to make some progress, but for now, we will have to continue trusting humans to have a drinkable wine on the table.
If you are a serious wine enthusiast, I’m sure you run into this dilemma an uncounted number of time – I’m going to the dinner, should I wear a perfume? The perfume would interfere with the smell of wine and get in the way of truly appreciating it, both for oneself and for the people around us, right? The designers at Chanel, a leading French fashion house, set out to help all of us, oenophiles, to solve this dilemma and let us feel good about ourselves while going to a party while not disrupting the sensual pleasures of wine. Chanel’s designers created a new line of perfume specifically for the wine lovers, called W by Coco. The 3 years of experiments and hard work which went into the creation of W by Coco resulted in the perfume which offers a refreshing scent of the perfectly balanced wine, helping you to greatly accentuate aromas of the wine you are about to taste. All the Bordeaux First Growth producers supported the research, and as the result, the W by Coco line includes five different fragrances, one for each of the first growth Chateaux – Château Latour, Château Lafite Rothschild, Château Margaux, Château Haut-Brion and Château Mouton Rothschild. The fragrances available exclusively at Chanel boutiques in Paris, New York, Singapore and Tokyo and will cost wine lovers $450 for 30 ml. Reportedly, Château d’Yquem, Petrus, and Screaming Eagle all lined up to be included into the second release of the W by Coco line, but the date for the second release had not been confirmed yet.
Capitalizing on the popularity of the wine, literally every self-respecting brand is involved in the wine business, whether it is private label wines, special releases or simply store-branded lines of products – I’m sure you all had Kirkland wines, Trader Joe’s wines, Wine Farmer line at Whole Foods and more – never mind wine retailers such as Total Wines who offers thousands of private label wines in their “Winery Direct” program. Yes, we all know that and are usually not surprised by those private label wines. However, Walmart, the largest in the world retailer of discounted goods, managed to surprise everyone (and I meant it), by unveiling their partnership with none less than Old Rip Van Winkle, the producer of the most thought-after bourbon in the world. It appears that two of the iconic American companies joined forces to offer whiskey aficionados two new bourbons – Old Rip Wal Winkle 10 years old and Wal Winkle Special Reserve. The pricing and availability will be announced later, but it is expected that both whiskeys will appear in Walmart stores in the USA only at the beginning of 2019. Walmart shoppers and whiskey lovers, rejoice!
That’s all I have for you, my friends. Cheers!
Daily Glass: The Beauty of Aged Wine
Many wine critics and professionals alike insist that majority of the wines should be drunk while young, and only a few, less than 5% of all the wines produced, can be successfully aged. Well, I can’t speak about the percentages here – I’m a wine consumer, not a wine statistician – but I do like the majority of my wines aged.
Why do people age the wines? There are many reasons. Collectors age wines because they might (and many definitely will, if you pick right) increase in price. Well, that is not the type of wine aging which is worth our attention here, so let’s leave it aside. Many people age wine because they have a special memory attached to those bottles – birth year, memory of the trip, given by a special friend, signed by the winemaker – the OTBN was invented specifically for those people (I’m one of “those people” too, never sure if the moment is already right, or if it can become “righter”). And then there are those who believe that the wine might will improve with age, and therefore, willing to put some bottles aside and wait for the right moment, which we often refer to as “wine at its peak”.
When we finally open that aged bottle of wine, we enjoy it more often than not. There are many reasons and many ways in which we enjoy that aged wine – some of those are purely related to the taste, which we expect to change for the better; some of those reasons are purely emotional. Drinking 50 your old wine at your 50th birthday is definitely a moving experience – the wine might not be perfect, but hey, it is as old you are, give it some respect! Drinking the wine brought from the trip to Italy 20 years ago is guaranteed to send you down the memory lane, letting you re-live those special moments and recreate its pleasure. The wine might not even taste that great (yeah, I knew I should’ve spent another $50), but who cares – those were the times! But the best of all is when, after the aging, we actually get to drink the wine which evolved and got to its peak.
Very often we praise the aged wine for how youthful it tastes (it is especially true of the wines under the screwtop, which pretty much don’t age at all while closed). Assuming the wine was tasty from the very beginning, this is great and deserves full respect, but this is not really what we want when we are tasting the aged wine. We are looking for the next level of taste, for the wine at its peak, for the wine which evolved. We want the wine to deliver a truly special tasting experience, we are looking for the whole bouquet instead of just individual aromas, we are looking for the interplay of complexity which young wine can rarely offer. We are looking for the wine which can possibly become a life-changing experience. We are looking for the wine which can be pondered at, which can stop the conversation and just let the wine lovers be.
A few days ago, a friend was coming over, and it was right before her birthday. Of course, when someone is coming to the house for a dinner, my worry is always to have the right wine for the occasion. So I asked my wife what year our friend was born, and when I heard “1986”, my immediate thought was – “hmmm, I think I have a bottle”. Memory served me right, and the desired bottle was retrieved.
So the bottle at hand was 1986 Chateau Cordeillan-Bages Pauillac AOC (12.5% ABV, $54.97). After inspecting the cork, I decided to try the regular corkscrew first, before getting out the two-prong opener. It actually worked fine, as you can see. Next was the sigh of relief after a quick sniff – no sign of any faults, and off the wine went into the decanter, both to avoid the sediment and to add to the aesthetics (the wine simply looks grander in the decanter, isn’t it?).
Once in the glass, the first sniff simply extorted the “OMG”. The complexity of the aromas was mind-boggling. Rutherford dust, smoke, roasted meat, cassis, minerality, baking spices, graphite, an incredible bouquet. The palate showed soft dark fruit, clean acidity, fresh, vibrant, graphite, well-integrated tannins, pencil shavings, all with the super-sexy, velvety texture. The 32 years old wine – incredible, and it was a conversation stopper. (Drinkability: 9+).
Trying to understand how and where I got this bottle, I figured that I have to thank PJWine, one of my favorite wine stores in New York, for that. The wine is produced at the Chateau Cordeillan-Bages, a tiny property of only 5 acres in Pauillac, planted with 80% of Cabernet Sauvignon and 20% of Merlot. The property is owned by the Cazes family of the Chateau Lynch-Bages fame (5th growth in the 1855 classification), and it also hosts a 2 Michelin star restaurant and a Relais & Chateaux hotel. The Chateau Coreillan-Bages wine is typically only offered at the restaurant, but the Cazes family decided to make a library release to the public, and PJWine buyers were at the right time in the right place – the rest was a history.
Here you are, my friends – a beautiful wine and a special experience. Do you have the aged wine stories of your own? Share them below. Cheers!
Daily Glass: Textbook Precision
Once you fully embrace the wine world, one of the important lessons you learn is rather simple – “there are no guarantees”. The bottle of wine can perfectly say “Cabernet Sauvignon” – there are absolutely no guarantees that Cabernet Sauvignon from Washington, California, and Chile will have any smell and taste similarities, never mind Cabernet Sauvignon from China, Czech Republic, and Moldova. And this is okay, we can all accept it – at the end of the day, the only thing which matter is whether we like the wine or not.
Despite all the differences, when it comes to the major grapes, such as Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc, Pinot Noir and so on, we usually know how the “classic” wine should taste like – especially if we take any formal wine education or make enough effort to study the wine, pay attention to what we drink and make it a lesson to learn. Yes, there might be a bit of our perception in it too, but still, we usually have that “classic profile ” idea in the mind.
What prompted this post was a lucky happenstance, an encounter with two classic, textbook wine profiles for two nights in the row.
First, there was Pinot Noir. When it comes to Pinot Noir, there are probably four classic profiles – Burgundy (of course!), with lots of dark fruit power and a little bit of funk (especially with age, but drinking young Burgundy is almost like killing a baby, right?). Then you have New Zealand, which usually can be identified by the pronounced acidity. Oregon Pinot Noir often screams minerality, mocha and dark chocolate. And then you got California, with luscious smokey plums and silky, seductive texture.
So the wine I had a pleasure of experiencing was a textbook, unmistakable California Pinot Noir – 2015 Field Recordings Derbyshire Vineyard Pinot Noir San Luis Obispo County (13.1% ABV, $28, 20% whole cluster fermentation, foot tread in open top bins, 12 month in French oak) – smokey plums on the nose, bright cherries and plums profile on the palate with a perfect balance of acidity, velvety layers – tremendous amount of pleasure in every sip. Drinking this wine evokes comparisons with other California classics such as Siduri. It doesn’t reach the ultra-luxurious texture of Sandhi, but if you have any experience with classic California Pinot, one sip of this wine will perfectly put you in the right place.
Now, talking about classics, let’s talk about the grape which is not a relative of Pinot Noir, but more often than not, a closest friend and neighbor – Chardonnay. What is interesting about Chardonnay, in my opinion, is that good Chardonnay is a lot more cosmopolitan than a Pinot Noir. With the exception of Chablis, which often can be recognized by the gunflint on the nose, the classic Chardonnay profile includes vanilla, apples and a touch of butter. You can often differentiate Burgundy from California by the amount of butter (California usually offers lots more) and acidity (that’s what you will get with the young Burgundy), but still, Chardonnays from Australia, Burgundy, Chablis, and California have quite a bit of similarity.
Oregon, which is definitely an established world leader when it comes to Pinot Noir, lately also started to show its Chardonnay provenance. Two years ago, I was blown away by the perfection of Vidon Chardonnay. This time around, the 2016 Knudsen Vineyards Chardonnay Dundee Hills (13.5% ABV, $45) made me say “wow” many, many times. Perfect nose of vanilla and golden delicious apples with a distant hint of butter and even honey (honey is usually showing up in Chardonnay after some aging) was supported by the same profile on the palate – vanilla, apples, butter – all perfectly mended together in cohesive, sublime package resting on the vibrant core of acidity. This was definitely a textbook Chardonnay for me, and the one which I would love to see aged, at least for another 5-7 years.
Here you go, my friends – a textbook experience with two classic grapes. What are your textbook wine experiences? Cheers!
Open That Bottle Night – 2018 edition
We all have THAT bottle. How I mean it, you ask? Simple. We all have bottles which have special meaning for us. This one was brought home from the vacation 5 years ago. That one was given by a generous friend with the recommendation to wait for a special moment to drink it. Those in the corner came from the parent’s cellar. Ahh, these I found on a garage sale – would you believe it? Oh yes, and those I got during a great sale – yes, one of each, as I couldn’t afford to buy any more of them.
Wine is a perfect vehicle for creating special moments. Maybe the best there is. But this also is a problem in itself. We get attached to those special bottles, always doubting if this is the right moment to open them and keep waiting and waiting for a perfect one. Yes, the wine improves with age, but nothing is forever. There is always a chance that at the proper moment, the wine might not be there for us anymore, and we might not be there for the wine.
To help people with THAT bottle dilemma, Dorothy Gaiter and John Brecher, the journalists behind Wall Street Journal’s Tastings column at a time, created a special event which they called Open That Bottle Night (OTBN for short) back in 1999, celebrated always on the last Saturday in February. Now, almost for 20 years, OTBN helped wine aficionados around the world to ease the pain of parting with those special bottles and actually enjoy the wine in its prime time (or at least that is the intent and the hope).
The OTBN is truly all about the wine, so the oenophile gets its chance to agonize about the impossible choice, going from one bottle to another bottle and finding the reasons why this is not yet the time to claim for it to be THAT bottle. I went multiple times through all my wine fridges, joyfully finding and immediately grudgingly rejecting my choices. Three days later, I just grabbed two bottles which jumped to my attention and said “this is it! no more!”.
Let’s talk about our OTBN wines – there should be at least some reason for the wines to be “it”, right? So the white wine was interesting in many ways. First, it came to our house via the Secret Wine Santa exchange, courtesy of inimitable Drunken Cyclist. The wine is made out of the rare grape (Malvasia) which is absolutely uncommon for California; the wine is Skin Fermented, which seems now to be a popular term for what was known before as “orange wine” – the grapes are fermented in contact with skin, which is not typical for the white wine. Lastly, the wine comes from the Suisun Valley, which seems to be an up and coming region in California – for example, Caymus, a California wine powerhouse, recently released the new wine called Grand Durif (Durif is original French name for Petite Sirah), made from the grapes grown in the Suisun Valley.
2015 Onward Skin Fermented Malvasia Suisun Valley (12.8% ABV) – light golden in the glass (nothing says “orange wine”), beautiful tropical fruit on the nose – guava, passion fruit. On the palate, initially showed light fizz which went away in about 15 minutes. Cut through acidity, peppery spiciness, white underripe fruit, there is a touch of funk or maybe rather oxidative notes which hint at extended skin contact; overall – different and delicious (Drinkability: 8). Also much rounder on the second day. Probably requires food.
Now, the red doesn’t really have a story. I have no idea how did it make it into our house. Yes, it is a Brunello, which is generally good (one of the 3 big Bs of the Italian wines – Barolo, Barbaresco, and Brunello); Argiano seems to be a good producer even though I don’t know much about them. Lastly, the wine has good age on it, however, it is not much of an age for any of the big Bs. Oh yes, and it was my only bottle, which squarely puts it into THAT category.
2003 Argiano Brunello di Montalcino DOCG (14% ABV) – needed a bit of help from the decanter to open up (about an hour) – dark concentrated garnet color, no hint of age, deep tobacco and roasted meat on the nose, leather, cherry, cherry pit and a touch of plums on the palate. Right after opening, the wine seemed that it was either at prime or maybe already even past prime – after 3 hours in the decanter and a glass, the wine started closing, with fruit disappearing and fresh, young tannins taking its place. This wine would probably last for another 10 years – but I stand no chance to find out as this was my one and only bottle. Still, the verdict is simple – delicious (Drinkability: 8+/9-).
That sums it up, folks. I love OTBN, as the wine is meant to be drunk, and OTBN helps us to get THAT bottle out and experience it before its too late. How was your OTBN? Cheers!
Weekly Tasting with Wines Til Sold Out – The Wines
A few weeks ago I wrote about the new feature from the unimitable Wines Til Sold Out – a Weekly Tasting. Every week, there is a new set of 4 wines available for you with all the extra fun information – history, stories, pairing recommendations and more – like your personal sommelier visits the house for a fun and entertaining evening. I didn’t have a chance to taste the wines as I was living for a business trip, so I only introduced the concept – now it is time to talk about the wines.
The set which I got was really right up my alley – I love all of the lesser known grapes and appellations.
White grape Furmint is a star – but only in Hungary, and mostly in the world-famous dessert wines called Tokaji. Dry Furmint is difficult to produce, as most of the plantings are very susceptible to the noble rot due to the climatic conditions.
Another white grape, Picpoul de Pinet, is only growing in France, and it is quite rare even in that same France. Zweigelt is not necessarily rare, but definitely a lesser known grape from Austria, capable of delivering superbly playful wines. And Mencía is currently in the search of an identity, which usually makes it fun to taste – you never know what you will find.
For what it worth, here are my notes:
2014 Patricius Tokaj Furmint (12% ABV)
C: light golden
N: touch of petrol and honeysuckle, guava, medium intensity
P: more petrol, lemon zest, nice green undertones, almonds, pear, excellent minerality, good acidity
V: 8, very playful with nice complexity.
2016 Charisse Picpoul de Pinet Blanc AOP (12.5% ABV)
C: straw pale, green undertones.
N: Apple, perfume, white peach, jasmine flowers.
P: restrained, touch of herbal notes, good minerality, pomelo, crisp acidity
V: 8-/8, very nice, food-friendly, will complement a wide range of dishes.
2015 Pfaffl Zweigelt vom Haus Niederösterreich Qualitätswein aus Österreich (12.5% ABV)
C: dark garnet, almost black
N: eucalyptus, blackberries, forest underbrush
P: clear black pepper backbone, more blackberries, touch of sapidity. Unusual
V: 8-, needs time to open ( was much better on the 2nd and 3rd days).
2015 Vega del Cúa Tinto Mencía Bierzo DO (13.5% ABV)
C: dark garnet
N: tobacco and barnyard, both are very pronounced.
P: sweet cherries, hint of tobacco. Very unusual profile as the fruit is initially perceived as sweet, and then it quickly subsides without acidity kicking in. Very short finish.
V: 7, not my favorite – but it might need more time…. 7+ second day, more of an 8- after 5 days (using air pump to preserve the wine). A lot more integrated after 5 days, showing nice pepper notes and much longer finish.
Here you are, my friends. Furmint was definitely a favorite, but I truly can’t complain about this set of wines – this was definitely a fun tasting. Kudos to Wines Til Sold Out for bringing up yet another great service for the wine lovers. Get your weekly tasting set today, invite your friends over, and go have some fun! Cheers!
Cooking as an Ultimate Expression of Love, or Early Valentine’s Day Experiences
I’m always happy to admit that Valentine’s Day is one of my favorite holidays. Of course this is a personal statement, and of course, I perfectly understand that I’m lucky to be able to say it wholeheartedly, as this is not a universal truth.
Outside of presents (which is fun), overpriced flowers and cheesy cards (nevermind all the heart-shaped chocolates, I don’t even want to mention those), Valentine’s Day is all about food and wine. Many years ago, we ditched the tradition of oversubscribed and underdelivering restaurants, offering strictly timed moments of celebration in favor of homemade dinners, which also include the whole family.
Valentine’s Day dinners at home offer a lot of pleasure in itself – you get to contemplate and select the menu, and you have an opportunity to touch lots and lots of bottles until you grab the one which somehow, magically, will become “it”. And then you get to cook that dinner, and most importantly, if everything works as you are hoping it will, you get an extra dose of happiness looking at the happy faces around the dinner table. By the way, if you need any wine recommendations for the Valentine’s Day, I wrote a few of them in the recent years – here and here are two of my favorite ones.
This year, Valentine’s Day dinner came in early – we will be leaving for vacation exactly on the February 14th, thus in order to maintain the tradition of family celebration, the dinner had to take place earlier – on Sunday before the Valentine’s Day. And so the next idea was – why don’t we start early on Sunday, let’s say with a nice breakfast?
What is your favorite celebratory breakfast meal? Eggs Benedict is definitely one of my favorites, so that was an easy decision. Smoked salmon is one of my favorite choices for the eggs benedict, so the prep for the breakfast started two days prior, first by making smoked salmon (you can find the recipe here).
This is Valentine’s Day dinner, so we need to up the game, right? What can elevate breakfast better than some crispy bacon? Yep, bacon it is!
Traditional Eggs Benedict are served on top of the English muffin. Truth be told, I don’t like English muffin – not with eggs benedict, not by itself. So my choice of bread? A fresh biscuit. I have friends who can easily whip a batch of biscuits on a moment’s notice, but I have my limits – thus buttermilk biscuits by Pillsbury work just perfectly for me.
Next, we need to make the Hollandaise sauce. It is somewhat of a tedious process, involving a double-boiler and some serious skills – unless you have a recipe from Suzanne, which is very simple and guarantees a perfect result – as long as you follow it precisely. The Hollandaise came out perfect, both taste and texture, so last prep step was to poach some eggs. All you need to do is to get hot water with vinegar to borderline boil (it shouldn’t be actively boiling, so take your time to adjust the heat) in a deep skillet, then carefully crack the eggs, set the timer and voilà. To my shame, I have to admit this is where I failed – I set the timer for 10 minutes (this is what I read in one of the recipes online), and this was a mistake – I completely overcooked the eggs. I believe the right time would be 5 minutes at the most.
Another important step – let the eggs cool off after cooking (ice bath recommended) – I didn’t do it, and as the result, Hollandaise was not covering the eggs properly – oh well, it was still really tasty. So the last step was to assemble the Eggs Benedict – the biscuit on the bottom, then smoked salmon, bacon, egg, and Hollandaise.
Now it is time to make dinner. More often than not, simplicity is your friend when it comes to food. Going the simple route, our Valentine’s Day dinner plan was simple – steak and potatoes.
For the potatoes, we have a recipe where potatoes are thinly sliced on the mandoline, then slices are stacked at the little angle and fried – it is a great recipe except that my fingers and mandoline are not great together, but love requires sacrifices, right?
And for the steak – you can’t beat the simplicity of the pan-fried filet mignon:
Where there is steak, there is also wine. As I mentioned, after spending good 20 minutes going through the different shelves of the wine coolers, I pulled out the bottle which happened to deliver an insane amount of pleasure – 2005 Neyers AME Cabernet Sauvignon Napa Valley.
I like to know critics scores for the wines, but only out of curiosity – my buying decisions are not based on those scores at all. Besides, my own take on the wine rarely correlates with the critic’s opinion. Except for this wine – when I read Robert Parker’s description, to my surprise and delight, it was well aligned with the way I perceived it – so here is Robert Parker’s take on this 2005 Neyers AME:
” 93 points Robert Parker’s Wine Advocate
Here you are, my friends – our early Valentine’s Day dinner experience. Happy Valentine’s Day! Cheers!Gardens of Singapore
I don’t really have a “bucket list” (thinking about the etymology of the expression, it doesn’t even sound all that appealing). Instead, I have a “dream list” – places I truly want to visit and things I want to experience.
Believe it or not, but I can’t tell you how my “dream list” is formed. It is usually an article or pictures, which get stuck in the head, and then all of a sudden show up on that list. Such is the case with Singapore, and I can’t even tell you if it was any particular article or any pictures – all I know is that Singapore was definitely a dream destination for me for a long time. And then finally, the dream was realized – a business meeting brought me down to Singapore, with an open day for the sightseeing.
Singapore was definitely a place I wanted to visit – but I really didn’t know what to expect. So I’m not sure I can say that Singapore exceeded my expectations, but instead, I would have to say that I was blown away by what I saw. I felt that was living through the movie which was part beautiful science fiction, part thriller taking place in the Asian city (with all the little spots you really have to know about) – surreal is the word. No, I didn’t experience anything adverse, but the overall feeling was surreal.
Singapore is located 1 degree north of the equator – yes, that would definitely place it in the tropics. In turn, that also means that Singapore is really green – and it is happy to show it. On one side of the city-state, you can find Singapore Botanical Gardens, 159 years old tropical gardens, spanning 185 acres with many thousands of plants. It also hosts a National Orchid Garden with about a 1000 different orchard species. On another side of the town, you can find Gardens by the Bay, a $650 million project – 250 acres of land, hosting more than 250,000 different plants. Gardens by the Bay look nothing short of alien site landing, worthy of any science fiction movie – an absolutely stunning testament to human creativity.
This is the wine blog, yes – but I love photography, and flowers are some of my most favorite subjects. Hence let me inundate you with the beauty I was able to embrace last week. Hope you will enjoy it as much as I did. Cheers!
under the leaf…
How To Expand Your Wine Horizon – With Wine Til Sold Out Weekly Tasting
If you followed this blog for a while, you know that Wines Til Sold Out is one of my most favorite sources of the great wines at the value prices. Wines Til Sold Out (often referred to as WTSO), was the originator of so-called wine flash sale sites, where you can find an excellent range of wines at equally great prices. Not only the prices are great, but the wines are typically shipped free if you hit the minimum required number of bottles for the free shipping (usually any number from 4 to 1, depending on the price per bottle). There are also other ways to buy wines from Wines Til Sold Out, such as so-called marathon events, which I covered a numerous number of times in the past.
About a year ago, Wines Til Sold Out started a new service, called Bonus Offers, where every month there is a new theme, and the wines are offered according to that theme – and there are no minimum quantity requirements to get free shipping, which takes fun to the whole new level.
And now, continuing the tradition of innovation for the benefit of the wine lovers, the Wines Til Sold Out came up with the new concept – weekly tasting, which even has its own dedicated website. Each week, WTSO’s sommeliers create a new 4-pack of wines, priced at $69.99 including shipping. The wines are offered with introductory tasting video describing the wines, and information cards which describe each wine in detail, offer fun facts about wine and the grapes and even recipes and/or suggestions for the dishes to pair with the specific wine. If this is not a fun wine education, I don’t know what is!
I got my tasting pack right before I was leaving for a two-week-long trip, so I only had an opportunity to open the box, say “wow”, take the pictures and leave. But finding such gems as dry Furmint (Hungarian grape used in the production of famous Tokaji dessert wine) and Austrian Zweigelt, definitely makes an oenophile happy. So next time, I will tell what I think about the wines, but for now, I will enjoy them in the exact same way as you do – vicariously.
If you are like me and always looking to expand your wine horizon – check out this new feature from Wines Til Sold Out – and you can thank me later. Cheers!
Last Bottle Sign Up ($10 credit)
Talk-A-Vino 