How to get tossed out of a Wine Store!
07 May 2012 1 Comment
Well it is easier than you think if you are drunk. Especially easy when you are rude too!
So drunk and rude like the guy last night is the recipe.
It also gets your douche bag girlfriend kicked out too. BTY young lady you have no idea about the service laws in Alberta. I can see the only thing you serve is you goofball boyfriend anyways.
Thanks reader, just had to blow some steam.
A note on the wine in the pic though. It was a 1999 Chateau Leamon Cabernet Sauvivnon. Found it tucked away in the back room.
It still had great fruit, tannins had softened and acidity still there. So I figure it still had a few years left.
Hot sunny day on the patio, what would you choose?
29 Apr 2012 Leave a Comment
in Wine School
Trick question? Maybe. Let’s paint a picture.
Freaking hot out, sweat running down your butt crack and the scantly clothed waitress pops by to take your order. Wearing sunglasses, she tilts them down to point out the wine features. (They actually slid down on her perspiration coated skin).
Which one of these two wines shown here would you order?
Shiraz? Wrong answer.
Sauvignon Blanc … “Bing”, you got it.
I never want to be known as a wine snob and always profess that drink what you like and it’s all good.
Well, not really. Wine is a very ambient and as an Italian winemaker once told me, “There isa wina fora everya momenta!” So true.
As much as I like Shiraz, it would not taste well in the heat. There are no refreshing qualities here. It would be a waste, a waste of $$ too.
Now the Sauvignon Blanc is a different story. Cool, crisp with citrus flavors. Almost sounds like a Margarita. It has the qualities to be refreshing AND enjoyable.
My advise here is to simply venture out and surprise yourself.
Oh, I’m sure that waitress would rather have the S/B to cool down with too!
Cheers, Norm
Red wine that goes well with spicy food. Oh yah!
08 Apr 2012 Leave a Comment
If you are looking for a style of red wine to go with spicy food, look no further then the Cotes du Rhone.
These wines are fruit forward, soft and have smooth tannins. All good combo’s for spicy food.
THIS Belleruche from Chapoutier is Syrah/Grenache based and organically produced. It hits the shelf at around $18 bucks which is a nice price point for a dinner wine.
As a rule in general, stay away from strong tannins with spicy or hot food. This will intensify the heat and make it a nasty pairing. Beaujolais are also nice to pair with curries or TexMex .
My personal preferences are German whites. Give them a try too and you will not be disappointed!
Now you can use PayPal to buy my Book. Sweeeet!
30 Mar 2012 1 Comment
Look to the right and see the button. Nice, now click on it.
Also look to the right for a view of sample pages click on;
The Restaurant Workers Survival Guide to Wine- Sample pages
IF YOU EAT HEALTHY THEN YOU SHOULD DRINK HEALTHY!
25 Mar 2012 Leave a Comment
in Wine School
IF YOU EAT HEALTHY THEN YOU SHOULD DRINK HEALTHY!
If you refuse to eat a McDonald’s burger then you shouldn’t drink poorly made wine.
The analogy here is mass production can hardly produce a good, healthy product. If you drink wines like Yellowtail or Little Penguin, you are getting the equivalent of a fast food burger. These wines are made in the range of 10 to 20 million bottles! That is just one brand. Think about it….. how do they produce this much wine in a consistent profile. (taste, style)
There are no laws to say what ingredients are in a bottle of wine like there is for the food industry. “Old World” wines with their DOC or AOC laws are the exception.
I have heard rumors of bags of raw sugar and steel barrels (contents unknown) making their way into some wineries in British Columbia. These are just rumors, but it makes you think about goes on behind closed cellar doors. Adding raw sugar (Chaptalization) to boost alcohol levels was widely practiced in Europe but now the EU discourages the practice.
If you drink a wine with an “animal” of some kind on the label, high in alcohol but very soft and fruity chances are there is sugar added. Wonder why you get a banger headache the next day??
Anyways, point made I hope. Shop around, do some research. Bottom line is mass produced and you have to question what is in the bottle.
If you don’t care, then forget what I just wrote.
Cheers
COPY AND PASTE THIS LINK
TO SEE WHAT YOU DRINK
http://www.morethanorganic.com/additives-in-wine
Size does matter!
19 Mar 2012 Leave a Comment
Choosing the right glassware will have an affect on your wines taste and aroma.
There is more and more medical information showing that a glass of wine a day can keep the doctor away! (moderation right!)
Tasty Tawny….. not Port.
04 Mar 2012 Leave a Comment
Australia has been making “Port-Style” wines since they colonized in the 17th &18th centuries. They like to call them “Stickies” for obvious reasons.
This Whiskers Blake 8 years Tawny is good value at $23 bucks Canadian.
Full and sweet with wonderful mocha, espresso and caramel. A very nice winter warmer or for dessert!
I’m addicted to enjoying Ports around the campfire and this Tawny does a fine job. The mix of fire smoke with the wine is a wonderful, relaxing experience! One that should be tried as you have only one life to live. (I think.)
Food and Wine, the rules have changes!
26 Feb 2012 2 Comments
The bears are “old school” but still funny.
There aren’t many rules with food and wine pairing but here are some guide lines.
Light wine with light food.
Full wine with heavy foods.
Wine with acidity and /or tannins with fatty foods
No tannins with “hot/spicy” foods
When in doubt, go ethnic. IE: Italian wine with Italian food.
It’s really not that hard to pair. When you are successful you graduate from eating to dining!!!
Free Stuff
19 Feb 2012 Leave a Comment
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“The Restaurant Workers Survival Guide to Wine”.
