King Estate Pinot Gris 2014

This was a very good wine, especially for the price of about $15. Beautifully complex and sophisticated. If there are any faults, it is the somewhat unpleasant acidity, but all the beauties make the wine worth it.

On the nose, you get a pleasant Parmesan smell, with lemon/lemongrass and lime, which are likely the cause  of the acidity. The acidity does go down as the wine breathes, but I think it is worth noting the negatives of a wine on opening nevertheless. It's like Sprite Plus though! Good shit.

Taste wise, it is the same in regards to the citrus fruits--the lemon and lemongrass--with a Parmesan finish with the aforementioned slightly unpleasant acidity. Underneath of citrus of the wine's body, there is an nice smoothness. There is a softer, fruity underneath it, floral or buttery, peach maybe--I cannot quite place it.

Overall, I rate this a 4.5 out of 5.

I could not find my little booklet at the time, so I did a voice recording for the notes. In a way it helped improve my noting. One thing I noted was that white wine is a difficult wine to perfect, not only in making, but in enjoying. To fully be enjoyed it needs to be chilled, but not too much, and not too little. Thanks to modern technology this can be fixed, but if you can't afford that fancy equipment, or are a romantic, an ice bucket works, though for me the freezer is just as easy. Put it in the freezer for thirty to thirty five minutes, no longer than forty. But for serving company, an ice bucket is good for presentation, but you should rotate it in and out of the bucket to avoid it getting too cold, say every ten to fifteen minutes. Chill it in the freezer, then get the ice bucket out. Another small note is use water in the ice. It makes it chill much faster. Also add kosher salt to the ice, which supposedly slows melting down. Also of course, use a towel to place the bucket on, as it will sweat profusely, and a hard object, like a wooden cutting board underneath it to avoid water stains on the table cloth or nice wood of the buffet. It should a full towel, folded up all the way that the bucket can fit on. Too little thickness, and the water soaks through. That's a nasty mess.

Here you can find notes on serving, regarding the difficulty of perfecting that matter;

http://www.winespectator.com/webfeature/show/id/45890

Oh, and since this is an Oregon wine, I have to share this adorable, charming video, being a romantic about Oregon. It is a dream of sorts to move there one day:

Montinore Estate 2014 Pinot Gris

It has been a while since I wrote anything significant or did any reviews. Money has been tight for one, and I participated in a study for a nasal version of an epilepsy medication which treats acute seizures, that is, the seizure itself, rather than the seizures; it is akin to what they use in hospitals to immediately stop a seizure, particularly a full blown gran mal, and more particularly, the possibly fatal status epileticus. On which note, November is Epilepsy Awareness Month, so please consider making even a small, tax deductible of course, charitable donation to the Epilepsy Foundation. You can click here and go directly to the donations page.

Now to the wine! So this medium priced wine was a gift, at least I think it was. It seems to be under around $15 now! It is organic by the way, for those of you who are big on that.

The notes:

On the nose it is interesting. There seem to be occasional Parmesan notes, but mostly lemon, floral notes, with lime, too, if I recall. The latter I did not write down, but it does have lime on the tongue if nothing else. I did write that down. You are smelling the roses with this wine though! Given the Parmesan note, this would go well with pasta, a red sauce even. Unlike one might think, you can drink white with a red sauced pasta. When it comes down to it, you can drink whatever in the hell you want, though it does help to drink a wine that compliments a dish.

For example, tonight I am having a Beaujolais with red beans and rice. I think the smooth texture will compliment the spice, cooling it down even, or something to that effect. To me, at least, Beaujolais is smooth, even watery you might say, but not in a bad way. Everyone hates getting a watered down bottle of wine. Beaujolais is good and simple, and good for those who do not like a full bodied or dry wine. It is fruity, but in an Old World, rather than New World way; that is, it is not the fruity go to Yellow Tail.

But back to the current wine. It's taste is one of apple, demon with a finish that is rather long and tangy, with that same Parmesan effect of the nose.

Overall, on a 1-5 scale, a 4, which I list as "Great" in my system. For me it is just at great. It is complex enough to be above okay. I say this objectively, because I am not a big fan of white wine, so for me personally the wine is "okay" in the sense that white wine is not my thing. But I think learning wine requires one to drink not just red!

PS....I will try to put up my red beans and rice recipe. It is the first time I am making it, and I am using other's recipes to a degree, but mainly following the basic principles rather than strict rules. There are not strict rules anyway with dishes like this, simply principles that must be followed to make it true red beans and rice. One of them, from what I understand, is dry beans, not canned ones. Also, for example, white rice would not really be proper, though I think it might go well with the sauce. Just "regular" rice for this.

Easy Thick Cut Pork Chops

It's bee a long while before I posted. I got some inch and quarter cut chops and cooked them up simple. Here is the recipe:


PREP TIME: 5 minutes.
INACTIVE TIME: 35 minutes (bringing pork to room temperature and resting)
COOK TIME: 30 minutes


INGREDIENTS 

• 4 thickly cut pork loin chops (1-1 1/2 inches thick) brought to room temperature.
• Olive oil
• Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 350 F. 
2. Having brought the pork chops to room temperature, moderately season with the kosher salt and pepper on each side. 
3. Lubricate a cast iron skillet or flat pan with olive oil and heat on highest heat until nearly smoking
4. Place the chops in/on the pan. Sear 2-3 minutes on each side. Do not turn for at least two minutes. It should be golden brown before turning. Repeat on the opposite side . You may even want to sear on the sides. Also, if you are cooking more than four, or have a small skillet, it may be best to sear the chops in batches. Lay the seared ones aside on a plate, and then place them all back in the pan before placing in the oven. 
5. Place in the oven and cook 10-15 minutes. This may seem not long enough to some, but remember they have been cooking on the stove. Americans tend to overcook pork. When the juices run clear when poked with a small knife, the pork is done. Remove. Covering loosely with tin foil, drain the chops on a plate with newspaper or paper towels, and allow to rest for five minutes. Then serve.  
6. Pair with a dry white or red. Serve perhaps with mashed potatoes and fresh green beans. 

I Ate His Liver with Some Fava Beans and....

Note: I must say, that in light of this piece, that I am by no means an expert in wine. But that is the reason I started this blog. I needed something to write about, and I figured why not wine? So, if I come off as ignorant or pretentious, forgive me! As this article shows, I learned something! 

So, I was going to review my next box wine, but I think I'll go about this differently. So the box wine, a Cabernet Sauvignon, by Almaden, I was not too happy with. Then I got a Chianti Classico Riserva by Bianti, vintage 2010. The Chianti did not seem to have a lot of depth, but I realized, in my humble understanding, that it was a big wine. I learned to like it. The Cabernet of the box wine is also big. But after drinking the Chianti, I drank the Cabernet; and since I had drank the Chianti, I noticed more depth in the Cabernet. Basically, the big, rather depth lacking Cabernet, suddenly had some depth. I tasted tarty fruit. It's pleasant, but interestingly not as pleasant as the Chianti. I must say that I like a more complex wine than the big Chianti, but I would buy it again to taste something different. It was a 2010, which was a good year for Chianti I am told. Though the Cabernet became more complex, I still preferred the simple and big Chianti. It is worth noting that I drank this Chianti to celebrate the premiere of the third season of NBC's Hannibal. In the movie Silence of the Lambs, Dr. Lecter, when he talks about the census taker and the fava beans, he says he drank it with a nice big Amarone.. But in the movie it is simply a nice Chianti. The liver is the important thing! This big Chianti that I drank, like Lecter's big Amarone, indeed would go well with a nice liver. It has a sort of pleasant metallic taste. So a nice big wine for sweetbreads.

Water and Wine, This Curse of Mine

The priest pouring water into the wine before the consecration during the Mass

So I took my wine back from yesterday because it was bad--corked or some other similar flaw. So I did not buy the same wine obviously, but a cheap Chianti that I have gotten in the past that is of good quality. Well, it was flat. Watery. It is drinkable and I am not going to pour it down the drain. Historically wine was watered I read, and it was considered low class to drink wine straight up. It is one reason Christ poured water into the wine at the Last Supper, and to this day it is done in the Christian liturgy of course. But no one waters their wine down anymore. 

But though the wine is bad, I am not going to dare take it back. If this were an actual wine shop, MAYBE. But two times in a row? I just think they will think me crazy or something. In fact, I've been getting a lot of bad wine this year it seems. Is it even possible to get many bad wines within a year if say you buy two bottles a month average? I've tried to say to myself that maybe it is myself, that I do not like the wine perhaps. But often these have been wines I have had before and liked. And when wine smells musty and cardboard like and has the same taste, I am pretty sure it is not just me. But I want to ask someone if I am just experiencing some twilight zone style coincidences, or if just maybe this is no unheard of?

Bota Box 2011 Zinfandel

So, I suppose this is a good chance to do a series on box wines. I'm on a budget now, and though I may be able to get a bottle a month, my Social Security Disability limits what I can spend. What, with rent, school, debts (maybe. Depends on if I feel like paying the banksters), and food (a food card is not enough) it is hard to buy bottles, and box wines are a great alternative for those on a budget. To the snobs, remember that you were once a college student, too!

I will also be cutting down on my intake. Say 2-3 glasses a day. Box wines allow that, since the bottle is not good after a couple days; and even the second day, it lacks something. I think I am going to try and live like a Stoic. Seriously, not just a figure of speech. I am going to start reading them again, and do Zen meditation, too to mix it up. Stoicism is great though. Cato, they said, drank the cheapest of wines, which if he were living today would be Franzia. I will do Franzia, but this month it's something less Americana. I think Franzia is a comedic image of your everyday American wino. It's been a while since I have had it, but it's worth revisiting. Actually back in 2010 is when, I think. My roommate got the stuff.

In any case: very fresh on the nose, like rain. I get woodsy aromas, too, or maybe that smell of fresh sawdust. There's something sweet but I can't quite name it.

Taste-wise it is rather tannic, not completely unpleasant, but putting in the decanter might help. But since I am only going to have a glass or two I won't worry about it. Besides the tannins, what comes to mind is holiday cranberries.The finish is interesting though. I have never eaten saw dust mind you, but sometimes you can kind of taste something by smelling it. It's worth putting in a decanter. Maybe I will leave it in the glass and see after say an hour. Yes, that seems the best idea.


****
Post-decanter 

Yes, softened very well. Now I get that rainwater smell that I like so much. I think of that plastic kids swimming pool, but I think rainwater is a more sophisticated adjective. I also get that sawmill smell layered in there, and the smell of cranberries, in a cranberry scented candle maybe , because there is a sweetness somewhere beneath it. Cinnamon maybe.

As for taste, the tannins have calmed down, though still somewhat strong. However after a medium finish of the tannins, it's really soft on the tongue. Berries too and maybe a little pepper. Quite a complex wine for something out of a box. Also there is a sweetness, and the box does say it has hints of chocolate or something like that. I love how they advertise wine. The main negative though is the tannins.

I give it an 86.

Next month I think I will try Black Box. Also, I might put a recipe up soon. I made some wicked quails last night. Rubbed with goose fat and everything! The negative of quail is there is so little meat for such a pricey meat. But it was worth it. Better than lamb.

Is it just me or is the wine really bad?

I have been getting a lot of bad wine this year. It makes me think maybe I am just imagining it, but I don't think so. I think the place where I usually get my wine (the closest store) may not be storing their wine well. But then again, I knew I should not have gotten this wine! I think the last time I had it, it was bad. Today it is drinkable, but not enjoyably so. The finish is really what's bad. Even on the nose this is so. At first it is like a pleasant bottle of wine, and then there is a musty finish, though it is not really strong. Taste wise it better when I swish it, but it is still sour with a musty finish. Hopefully, it will open up and the bad will go away. I decided to let it breathe. We'll see how it does in a couple hours. I really knew I should have gotten that other bottle, but it was more, and I was able to get two of these with a twenty. A year or two ago this was  very nice wine. To be fair to the store, it may be a mistake or chance with the maker. After all:

 So it may be nobody but God's fault. But still....I knew I should not have gotten it! Why didn't I listen to my judgment. Don't you just hate when you do that? It makes you want to beat yourself in the head:

2011 Gabbinao Chiatni Classico

 I got this wine for a good deal, about $15 marked down at my local Kroger wine shop. One the nose I do not get much, mostly berries, pepper, and even some vanilla interestingly. Tongue wise I get a very pleasant finish, and the finish is really what seems to make this wine pleasant. It is pepper with a sweet leather, if that makes any sense. The finish is long. You get the leather and pepper drinking it, too. I also get on the finish a stoney taste, which is likely the dryness mixed with the tannins. That lasts the longest taste wise. I really like it. I think I cannot be the only weird kid who used to eat all sorts of stuff, like rocks. Well, I did not swallow them, but I'd put them in my mouth. In any case, this was a pleasant wine, especially once it opened up. I suggest that--open it up for at least an hour. Right of the bottle it was not that great, though it was decent. Of course temperature matters. My house is about 70 degrees, so throwing in the fridge could have helped. As for score, I would give this an 87. Medium to full dryness.

Which Steak

So, I said I would write about cooking perhaps from time to time, and nearing the end of Lent, and not drinking wine, it is time for a blog entry. For my birthday I did have a good wine with a t-bone steak. So which steak to cook for when?

A t-bone is good for one of two people. It's big and awkward, not to mention a bit pricey. Size wise, it is more expensive than the prized filet, and so it really is better for a couple people for this reason. A thing to note is that the t-bone is simply the strip steak and the filet, so if you want to serve more you could play butcher and serve a filet and strip for each t-bone. Generally, however, the t-bone is best served for two in my opinion. Also it is best grilled, not just taste wise, but practically speaking. You cannot really fit more than one in a pan, so it is easier to grill. Also to avoid the awkwardness of the steak on your plate, after letting it rest, cut the meat from the bone.

The filet is the best, most expensive cut, though you can usually get a single filet for less than a single t-bone. But you get a lot less meat! But the meat is better! Given the price it is good for a romantic dinner for two, but if you have the money you can serve it to more than one person certainly.

The strip, or New York strip, is you next best cut, and is your best, top line steak for company. It's a good, tender cut, cheaper than the filet and less awkward than the t-bone.

If you are on a budget it's ribeye or sirloin. It is not so clear which is best, but for company, especially casual company, these are the best cuts to have. Also if you want steak for one or two, this is you best steak on a budget. A decent thickness is important. In regards to beef and pork, I find that the thinner cuts are better for frying and a thicker cut is better for general purposes.

Also, do not "bake" steak. It seems to be an American habit to bake everything for "health". You can sear it and toss it in the oven, but do not just cook it in the oven. Broiling is an alternative though if you do not want the mess since you can use one pan and not make a mess on the stove. Of course do not waste money by broiling a filet. I would not even broil a strip steak. I would broil a sirloin or ribeye. 

Serve with red wine. Oh, and do not cook beyond medium rare if you actually make it worth the money. And let it rest after it cooks. About ten minutes, placing aluminum foil LOOSELY over it. Again, loosely. Wrapping it will steam it. And no "steak sauce". Make your own pan sauce. Julia Child is a good teacher.

No wine for Lent.

So, I have given alcohol up for Lent. I don't know what, if anything, I will be posting. I will have something for my birthday, March 26, though. I could write some thoughts, but who wants to read those anyway? Maybe, who knows. Maybe something technical? Well, honestly I do not know enough yet to really do that. I am coming into about $15k, so I'll be nigger-rich, which seems to be one of the few times a white person can say the n-word, although we should keep in mind:

But I might buy a bottle of Don Perignon. And ride first class maybe. Do they still give free champagne or is that just in the movies? Oh, and a nice meal from a French place. The rest goes to the banks, I mean what this guy

would call them, the cause of all my damn problems, meaning Sallie Mae. And I am reading Merchant of Venice so blaming the usurious Jews is in order, eh Mel? Being politically correct, aside, yes I will buy a bottle of Don Perignon and a nice French meal, pay a little off my student debt, and save the rest. I also think I will travel out here to stay with the monks for a week or two:

Well, see everyone at Pascha/Easter! Happy drinking to you drunken, hedonist heathens! Your godless Epicurean ways shall confound you, for yay, it is written of ye "whose end is destruction, whose God is their belly, and whose glory is in their shame, who mind earthly things", though elsewhere, sayeth the Lord, "Give wine unto those who are sad". Sit Dominus vobiscum, Baccho quoque.

2013 Dellatorri Chianti

This young Chianti greets with black cherries, vanilla, and spice, an enjoyable sophisticated wine for around a dime. Leather and spice on the tongue, with dark fruit that I can't place. I want to say dark cherry on the one hand, but that is perhaps too often used, and here I am not sure that is what I am getting. The leatheriness and pepper cover the fruit up, and the fruit is there at the end and on the finish. It is pleasant to me all around, as I prefer wines that do not have a lot of new world fruitiness. Medium dryness and a lingering finish. I rank this wine an 83. To me there is something slightly unpleasant on the finish, the fruits trying to make their way through the leather, and the combination detracts from the wine, but not enough to make it a wine I would not buy again because of the price and decent quality.


EDIT : I opened the wine and drank it immediately. However, as I drank it and it opened up (in the bottle) it softened and improved, raising it to, I would say, an 85. The fruits came out and rather than "dark cherry" I got pomegranate. Obviously it is best to open wine up with a decanter, and I have read that you really cannot decant wine in the bottle because of the small size of the neck. I suppose not technically, and not effectively if the wine actually needs decanting, but experience shows me that a decent wine can improve simply with the cork off.

 

2012 Bolla Valpoicella

I have been wanting to try a Valpoicella since watching a favourite movie last year, Death in Venice, Valpoicella being close  to Venice. 

The wine would also be proper for that play "in fair Verona where we lay our scene" since that is ust where the wine is from. Now when Hannibal returns to NBC this year, it shall be a Chianti to set it off, hopefully with lamb chops.  This tonight I bought a budget brand that has turned out very well when I have drank it, a sort of Italian form on Yellow Tail I would say. It's a couple dollars more, but if you want something a bit more sophisticated, and yet easy on the wallet, this is the brand to go with.

This wine greets me with floral aromas, sweet and light, and then darkens upon further investigation. I get raisins or cranberries, with a sort of pungent smell associated with good cheese, though not being a stinky cheese guru, I cannot say what kind. It is pleasant,  however, in its own way, and certainly not repulsive.

The taste matches what is on the nose and the tannins are very strong, reminding more of Ocean Spray than wine, with dark fruit, so I think I will let it breath.

After letting it breath for more than an hour, it did lighten up, but still was not anything special. It was mostly dark fruits, namely pomegranate and dark cherry, and the character as not anything special. I give this wine an 81. However, it should not necessarily keep one from trying the brand, as it has been pleasant before. Perhaps some of the other wines, like the Chianti, will prove better.

Yellow Tail 2013 Pinot Grigio

by Brandon Wainscott

I remember a year or two ago, I bought a few Yellow Tail to celebrate the greatest sports event in my state. No, not the NCAA Basketball Championship, though to all the rednecks who do not drink wine, as does Our most classy self, pinkies extended, it may be! Inside joke. You have to be a Kentuckian to really understand why basketball is a religion here. Just kidding about the redneck thing. I love basketball. And about the "we" thing, We rarely speak in the royal first person anymore! What is it, preciousssses, we must finds out! What is hobbiteses? What is wineses? Can we eatses wineses? Cans we drinks it? 

No,  the sport We were talking about the Kentucky Derby of course. It was one of my first times in drinking Yellow Tail. It was amazing really. For a then $6.00 wine (taxes caused it to go up a dollar, those bloody politicians), well, it was complex with all sorts of layers of fruit.

Not this time. On the nose is a floral breeze smell, or a sea breeze I suppose. Something you might get from the sea in southern Australia, where the wine comes from. But it is rather artificial. I think it would fit well for the poem I wrote on my other blog, if you wish to read a poem more on the sensual side. But the sex on the beach with this floral/ocean breeze would greatly outweigh this aspect. I mean real sex on the beach, with real sea breezes.

My sensual side notes aside, there is also a strong green apple scent. However, it is mixed with an alcoholic smell, making it rater unpleasant. There is also, strangely perhaps, a strong note of Parmesan cheese, which here I do not find pleasant. Not in wine.

Taste wise it is rather simplistic. All there is that green apple and alcohol, and maybe some peach. For one who rather likes this causal house wine, I have to say I am rather disappointed, though for the price it is of above average quality. I give it an 80. In any case, it would be good to drink in a seashell, having sex on the beach, like in the poem. You have to read the poem to understand this reference, just like you have to live in Kentucky to understand how basketball is a religion here.

On a final note, white wines are not a go to of mine. I prefer red. In the book about wine lover Hannibal Lecter, Hannibal, he is chilling a white wine, and the author describes how Dr. Lecter always gets nervous/excited before opening the white wine because he hopes it reaches just the right point. What he means is a white too warm or too cold hides its character. The floral and other notes are lost in the alcoholic flavor. I am sure there is a chemical reason for this (ask Walter White). I let the wine war up a little. It was a bit cold coming of the ice, but even with the temperature rising, I still say this was still simplistic. Some peach flavors came out, too. Drinkable by all means, whether to make love on the beach or to have with boneless wings and tater tots, as I am about to do. With a casual dinner, this is is a decent wine. But nothing special, or even good per se. More "ok", but above average in its price range. 



EDIT: It did seem to give grace to the buffalo sauce and vice versa. Certainly a good choice if you want a casual wine. Just toss in the fridge before work if nothing else. In this wine I do not think you are going to miss much by getting it too cold in the fridge. 

2013 Yellow Tail Merlot

by Brandon Wainscott

I've decided  to do something different reviewing this. Rather than the same old formatted review, I decided just to write.

Yellow Tale is the go to house wine, as a friend says. He plans to go to school as sommelier, so I guess it is good if he considers it a go to house wine, being an expert and all, on the way to becoming an official wine snob. Another friend, a Facebook friend in Scotland, complained about the lack of quality wine in Britain. Someone mentioned Yellow Tail, and he did not outright put it down if I recall, but did not seem to fond of it either. But he seemed to agree it was a good wine for poor college students.

The 2013 Yellow Tail Merlot was quite complex. On the nose I got death. Yes, I said death. Well, maybe I should put it better. It did not smell like rotting flesh. My great-grandmother died when I was seven. I remember the viewing at the funeral home. I remember the smell most of all I think. They really fix up the person of course, so there is no smell or ugliness. I remember there was a minty smell, and I guess it was something they spray on the corpse, or a chemical used in embalming. In any case, mint, not death. I just call it death because of what it reminds me of. I also got spice and plumb, plus thyme.

The plumb, spice and thyme were on the tongue, too. I could imagine having it with lamb chops. I love thyme on lamb. It goes so well with that sweetness of the lamb. It finished long, with the spice being the main finishing characteristic. However, towards the very end it did finish a bit bitter. However, because the finish was long, it was pleasant except for that last moment.

The color is medium dark I would say. I would give it an 87 because of its low price range, taking away a point or two from a possible 88 or 89 for the depth of the wine. The many layers to me were amazing. I had not had that in a while. I think next time I buy wine, I'll not splurge, but buy two Yellow Tails.

Oh, and if you catch any strange typos in here, it is likely because I am going to end up having to replace that laptop that I spilled wine on. The keys are sticking. Besides, it fell off a table not  long before, and it seems the hinge for the screen is a bit loose. 

Shit! I Just Spilled Wine on My Computer!

by Brandon Wainscott

So it finally happened. I spilled wine on my laptop. Well, so far, so good. A bit sticky, but given it was that sticky, cough medicine like port, I suppose that is to be expected, even with the cleaning. I'll give it another good wipe after this. But assuming your computer has not already fried out, in which case you are screwed, some ways to save your computer.

1. Shut it down. 
2. With a towel quickly get all the liquid off. This needs to be done as quickly as possible of course.
3.  Once you have gotten all the actual wine of get a dry paper dowel and wipe down the keyboard and in between the keys. Get any wine or wine residue that you see. 
4. Turn the computer upside down for a moment. 
5. This step is made with a disclaimer. You do this at your own risk. With a baby wipe or wet wipe, wipe down the computer, including the keyboard. On the keyboard be extra gentle of course, as well as on the mouse. You may have to do this a few times. Try wiping in circular motions. Then dry with a paper towel.
6. Then turn your computer back on and hope there are no problems. 

Of course if something does go wrong, and you have warranty that covers such accidents, you're good, except for the trouble of the lost files and having to wait for a replacement. But hopefully this helped.  That's why it is good to always back up your files. If you're nervous like me about someone reading them, or seeing certain photos (wink, wink), you can encrypt files, even folders, and they will remain encrypted when they are backed up. Word files, Excel files, etc. allow you to encrypt in the software, and there are programs you can buy to add even better encrypt them. A simple, free method of encrypting whole folders can be found here, though it is easy to get through the encrypted file if you have some very basic knowledge of these things. I actually mention the encryption, not so you can hide bad things (though you can!), but your important files, such as for business, that great novel you plan on publishing, etc. Backing them up, or putting them on a jump drive, exposes them to being opened by whoever might find or use the jump drive. Just think identity theft is some of them are business files. Decent encryption is a good idea, as is backing up files in general. Then if you spill wine on your computer, you are good if the above methods fail. Cheers!

Finally Tried Escargot

by Brandon Wainscott

Actually had escargot once in Wisconsin when I was up there considering the Catholic clergy. That went pretty well. I became fond of a couple girls in the parish, one being the girl all the guys fell in love with, including the guys considering the priesthood. Not so much that they necessarily gave up their clerical aspirations, though I think it did for those not called to the life of celibacy. Now that I am considering Eastern Orthodoxy, which has married clergy, that's not a problem. Except I do not want to be a priest. Maybe a deacon or something of the lower clergy, but I don't feel I have the capabilities to be a priest--it's a lot of devotion, and a great duty. In any case one of the priests up in Wisconsin and I were taken to a nice restaurant by the rich patron of the parish who pretty much helped with the beautiful restoration, shown here for all my self-proclaimed sophisticated readers who love the church art I am sure:

In any case we had escargot a la bourguignonne, which I remember to have liked. Actually, from what I remember there did not seem to be much of a taste, other than the butter, which perhaps masked the underlying flavour of the actual snails. Which is what my problem was with my recipe last night. I had no shells, so escargot a la bourguignonne was out of the question. So I cooked them with some sausage in a spicy red sauce, my own concoction. And I am afraid I did not like the escargot.

They were small snails, from Burgundy, as opposed to the large ones. They had a rather fishy taste, which is something I always found hard as a Catholic on Fridays. Technically I am still a Catholic, but I am strongly considering Orthodoxy, so it's a bit of confusing time. Of course I usually just ate vegetables. I hate the fishy taste. It makes me gag, a reflex. I think part of it is genetic, and part of it that I never grew up eating fish. I was pick. My diet was mostly McDonald's chicken nuggets with the skin pilled off, and biscuits and gravy. In any case the taste of the snails was musky and fishy. So I ask my more cultured readers: Are large escargots less musky or fishy? And does the escargot a la bourguignonne recipe allow that to be drowned out by the butter? The escargot a la bourguignonne seems really good with a glass of wine. But without the butter, at least the small ones, seem way too fishy for my uncultured tongue. Almost like anchovies. Perhaps someone can enlighten me. It would really be nice to enjoy this wine lover's delight.

In any case, I have not had much to write about of late. I might start doing to recipes to make up for the lack of material. I am making goose for Christmas. Not sure exactly how I am going to do it though--Port and plums are involved. I guess the recipe will come after Christmas--so much for the Christmas goose.
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Cleaning Wine Glasses

by Brandon Wainscott

A quick little post to get something in since I have not posted in over a week. How should you clean wine glasses? The answer would seem to be put them in the dishwasher and if you do so I would remind everyone to be careful on how you load them as they can be broken in the chaos. But really the dishwasher is not the best method, nor soap at all. Simply use water and then dry them off with a clean towel. Why? Because I read that it can take up to ten washes to get the soap completely off. And what does soap left on there mean? Well an effect on taste and aroma of course! It really makes sense and since reading that I have stopped using soap. The only time you should use soap IMHO is if they have been sitting for a long time. I had some champagne flutes that had collected some nasty stuff on the inside and I decided to use soap. Also if uncooked meat touches them it is a MUST of course. Say you are cooking and enjoying a glass of wine as you do so and the raw steak rubs against the glass. You would want to wash them well with soap and water. Otherwise simply wash with water. Here's my method:

1) With very hot water wash the inside and outside of the glass, stem and all. 

2) Dry with a clean dish towel or rag. When dry check to see if any wine or water spots are left. If there is anything still on the glass repeat as required. Sometimes it take two or three times to get the glass clean. Be sure to wash the rim of the glass, too, of course.

HINT: With the dish towel an easy and effective method of drying is to stuff some of the towel inside the glass and keep turning it around until the inside is dry. This makes sure the whole inside is dry and helps prevent water spots.

Review: Korbel California Champagne Brut

SCORE: 83
by Brandon Wainscott

AROMA: Citrus, Apple

TASTE: The taste is rather simple but enjoyable. Mostly all that is tasted is apple but despite this simplicity the champagne/sparkling wine is enjoyable.

OVERALL:  The sparkling wine is not badly made but simple. All there really is, is apple, a cider sort of taste but with a crisp pleasantness. Given the price range it scores 83.

REVIEW:  While not fine wine it does make for a cheap buy for that pre-dinner glass when you have company or a New Years celebration when you cannot afford or do not desire to pay the price for a bottle of Dom Perignon. Not excellent by any means, but a very drinkable glass. Despite this drinkablity I have had the brand in the past and it has been better. So taking it's price into consideration I would give it an 83.

PRICE:  $13-$14 (US)

COUNTRY:  United States

REGION: California

APPELLATION: California

VINTAGE: NONE

GRAPE: Chardonnay, Chenin Blanc, French  Colombard, Pinot Noir

Storing Partially Drank Wine

by Brandon Wainscott

So a little bit about myself. I am 28 years old and live in my mother's basement. Actually there is no basement but you get the point. The reason is I have to. I am epileptic and my neurologist does not think it ideal for me to live alone as I have had two cases of status epileticus, seizures that last over five minutes and do not stop, or stopping, begin again. They can be fatal and therefore need emergency treatment unlike most seizures--anyone who has no history of seizures, or is not believed to should, go to the hospital but epileptics normally do not go to the hospital every time unless it is serious, like status epilepticus. Besides, I am in school so it is convenient. So my mommy is going to take me out to get some wine because of course my license have been suspended--not for drinking wine and driving, but for seizures. Yeah, it really does suck. And not until one in the morning. Yeah that's late to open up a bottle of wine but I am a night owl and this vampire does drink...wine. Besides I have an early day tomorrow and need a nightcap.

So I do not think I will finish the bottle. So what to do? Well my trick is to put it, whether red or white, in the fridge because it slows down deterioration. Then the next day, right before you are ready to drink it, take it out and in an ice bucket like the one you chill wine in. Put lukewarm water in it and bring the bottle proper temperature. That's room temperature for red and 45-55 degrees (Fahrenheit) for white.

Why bring the white down after taking it out? Because the refrigerator is too cold and the positive aromas and taste are lost just like they are in a wine too warm. It also helps to use a vacuum pump if you have one to remove the air from the bottle but the wine should keep for one night without much of a problem. For really cheap wines it usually does not matter if you drink the white too cold but red wine that is cold will be unpleasant. How long to warm the wine will vary based on factors. It's like chilling. You just keep checking by touching the bottle with the BACK of your hand, not because it's hot, but because the back of the hand is more accurate in judging than the front. It's the same rule of thumb as in chilling A degree or two a minute so check a red every ten minutes and a white the same, which will of course take lesser time since you are only bringing it down a little.

Of course if you just want to get drunk then you wasted your time reading this! Cheers then and remember to recycle! A good deed makes up for a bad deed, so recycle to repair the sin of drunkenness.

On second thought, as a final note, I might just get a half pint of scotch and a bottle of champagne for tomorrow which is a special day for a special lady of my heart, Patricia with her starry eyes. They say Don Perignon said of his new creation (sparkling wine), "I have tasted the stars." Patricia, my lady, who is like Dante's Beatrice, I drink your starry eyes in an act of amorous cannibalism (think Christian communion act where the body of Christ is eaten). In Dante's first sonnet of La Vita Nuova, Beatrice eats Dante's heart, an allegory perhaps of Christian communion, but also representing the fact that Beatrice will die, because after eating the heart, she ascends to heaven. I shall drink the stars and commune with my lady through the wine tomorrow.

The blood eyes of Christ Patricia.

Film Review: Haute Cuisine

by Brandon Wainscott

This film, which I watched a month or so ago, is in French, something I myself always love. Foreign films, despite having to read watching a movie, often are hidden little jewels. After watching Mads Mikkelsen pull off an interesting Hannibal Lecter in NBCs series, I was glad to see a couple films with the Danish actor in his own language. The Hunt showed the other side of the oft over-dramatic Law and Order: SVU hammer-of-perverts crime show; for in The Hunt a man is falsely accused of molesting a young girl, having to live through the hell of being seen as a pervert. And then Mikkelsen does a wonderful job in the historical drama, A Royal Affair, a rather overly preachy movie glorifying the French Revolution, but wonderfully acted with the sexy Alicia Vikander as the king's wife, Caroline and the talented Mikkel Boe Følsgaard playing the weak, mentally ill King Christian VII. Mikkelsen leaves the sociopathic Hannibal Lecter for a compassionate doctor and libertine. And thus my praise of foreign film. Today, and as all future reviews, I am reviewing a film related to the subject of this blog, food and wine. The film is Haute Cuisine, which is called in the original French: Les saveurs du Palais.  It stars and elegant Catherine Frot as the president's personal chef and Jean d'Ormesson as the president himself. 

The English title is somewhat unfavourable. The whole film is about why French food should not be haughty after all, but the English title is not the fault of the makers of the film since they titled it, if it were translated directly: The Flavours of the Palace. Miss Frot plays Madame Hortense Laborie, a sort of foodie, elegant yet unaffected. When the film begins she is living in the country managing a farm to satisfy her love of good food, hunting truffles and raising livestock. She is then approached by a government official, taken in a humorous journey to Paris where she has little idea of the purpose. There she is told she will be personal chef to the president. 

She quickly comes head to head with the head chef of the kitchen who seems to be angry that a woman with no formal training is allowed there and is now the president's personal chef. She herself is in another kitchen, generally free from him, and she quickly imposes her beliefs against the usual rules. However, the president, played charmingly by Jean d'Ormesson, shares her views of food, liking that which that lacks the haughtiness of Parisian cuisine, preferring like her, what we Americans would call down home cooking. To the normal American the food  is certainly high class, but though there is indeed an elegance to it, the idea is simplicity--fresh, high quality ingredients skillfully made without pretentiousness. The president explains he is growing tired of all the fancy dishes arranged more for their art than their love. Indeed in the end we see that is how she makes her food--with love, like a mother.

In fact, to show this, the film is really flashbacks to her days working at the state palace in France because when the film begins she is in Antartica at a French settlement. She is shown to be a woman that has become a mother to all the workers there. They have come to enjoy the cuisine she has made with love. Thus there is a moving goodbye to her as she goes back to France and elsewhere in the world to hunt for truffles.

So the film is not about haughty, or as haute is transliterated, high cuisine. It is about the opposite. It is what Julia Child wanted us to see about French cooking. Thus the English title is really unfitting,  though I suppose it does work to draw a person to the film. I would not have been as quick to watch it on Netflix if it had been called "The Flavours of the Palace". 

 I will give it the same score I gave it on Netflix: five out of five stars for "loved it".