Posted by Her on March 10, 2010
I’m still obsessing over the stack of 1960’s wine pamphlets a friend gave Us last week. Reading the (often hilarious) recipes bring up fantasies of throwing boozy, Mad Men-like dinner parties wherein I don a sexy little apron over my curvy dress and heels and then get to work in the kitchen. Sipping bubbly as I stir the sauce for “Duckling in Burgundy.” (Yes…I just typed “sexy little apron.” Think Joan rather than Peggy– or even that stiff little Betty.)
Of course I love the look of the booklets as well. With their over saturated pictures, kitschy type and clipart, cheeky copy–really the designs are perfect.
Today I spent too much time reading and gawking at Wine is Fun, published by “the wine growers of California, acting through the Wine Advisory Board, San Francisco.” It’s an educational booklet “introducing to Americans the Wines of our country…the goodness of fermented juices from fresh ripe grapes…to be enjoyed without Wine Hokum.” The advice is simple and easy with an “everyman” kind of vibe. For example, when picking a wine for food don’t worry about what the experts say, “suit yourself!”
Nice idea, but do most people really suit themselves when pairing wine and food or do they tend to go for what is recommended? The page on buying wine got me thinking further about how I chose wine and if it differed dramatically from others.
I conducted a little informal poll on criteria when buying wine, in order of importance. The results:
1. price
2. recommendation
3. varietal
4. label aesthetic
5. producer or winemaker
6. region/food (tie)
7. ocassion/rosé (tie)
My own order is:
1. occasion (including weather)
2. grape
3. price
4. winemaker
5. region
6. recommendation/shelf talker
7. yes…the label. But more than anything a clever label makes me suspicious. Why are they trying so hard? Unless it’s SQN–because Manfred is an effing genius when it comes to wine and making art (amongst other things).
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Posted by Us on March 8, 2010
Every state in the US produces wine. Why not taste them? In the next 50 weeks We will do just that…welcome to the United Slurps of America.
This week our eager palates travel to the state of “Virtue, Liberty and Independence:” Pennsylvania. For this premier edition of USA, wine blogger and Pennsylvanian 1 Wine Dude virtually tasted with us. Joe Roberts is a terrific, unique voice in the wine blog world and We are honored to have him join Us.
By way of background, last week a rather hunky UPS driver (what is it with the hot delivery guys in this neighborhood?) asked for Her signature for a box that looked suspiciously like wine. And to our delight, it was. Penns Woods Winery in Pennsylvania had shipped Us three bottles to taste, no strings attached. Fantastic. It seemed like the perfect opportunity to launch USA. We’re very grateful to receive samples from wineries (go ahead…ship them our way), but the feelings of joy for free booze also comes mixed with anxiety: what if We don’t like it? We pledge to always be honest in our reviews, but biting the hand that imbibes you seems harsh. Luckily for Us, We greatly enjoyed the two unique bottles reviewed below. Seek them out.
That said, let us begin:
Merlot, Reserve, Penns Woods 2005 (Pennsylvania, received as a sample, retails for $38)
She said: Very deep garnet, verging on opaque. In the nose strong wiffs of currants and blackberries with an earthy undertone. Extremely ripe and extracted fruit hits the palate immediately. Jammy stuff. There is a pleasant chalky texture, but more than any other sensation I get is lush fruit. Prefer less extraction and more structure in Merlot, but I am impressed that the wine does not get overwhelmed by the jamminess. As the bottle remained open the finish became increasingly Port-like. Very interesting wine. 
He said: Very, very dark in color. She says “garnet” and I don’t really know what She means. Kevin Garnet is quite dark, but it seems racist to describe wine that way, darling. Dark cherry, tobacco, cola, cedar and a lot of chocolate in my nose-piece. In the mouth there is a lot of fruit, but seems balanced nicely with the chalky tannins. More creamy chocolate and dark fruit flavors throughout. I am not normally a merlot drinker, but I definitely enjoyed this “big” wine. I would (and will) pair it with an American Spirit.
1WineDude said: Robust & full of dark fruits. Flirting dangerously close to over-extraction, but thoroughly enjoyable. The Merlot might blow your mind in terms of how ripe the fruit is, coming from the Right Coast. This is because Gino Razzi (the winemaker) has spent a sh*tload of money on his small operation and equipment, and he has a horizontal fermentation vessel that can extract everything that the grapes have to offer in terms of fruit – I think you can literally dial-in the manner and depth of extraction on this machine. Of course, you need to be careful that you don’t create an over-extracted Frankenwine Monster when you’re using that thing.
Chardonnay, Reserve, Penns Woods 2007 (Pennsylvania, received as a sample, retails for $33.50)
She said: Jumping to the bottom line: I loved this wine. It has a terrific balance of fruit/oak/acid with a deliciously long finish…a true delight. Now the specifics. Color is a pale yellow with golden hue. On the nose: apples, lemon curd, hint of wood. Great mouthfeel; very rich and full. The wine is obviously oaked, but the flavors do not overwhelm (not overburdened by butter, vanilla etc.). On the palate I taste pear and apple. There is a tangy creaminess which recalls brie and lemon curd. Some toasty notes and hazelnuts. In the finish I also sense crushed shells, but it is not a strong minerality. The finish lingers and lingers with a refreshing mix of acid and fruit (peach fuzz?). Fantastic. Where do I find it in LA? 
He said: Pale gold-green in color, but as I have said before, I am colorblind so this part means almost nothing to me. Wow, very aromatic and smells damn good. Very crisp on the nose with honey and créme brûlée evident. Initial butterscotch in the mouth and very creamy, an excellent mouthfeel (a word I’m still uncomfortable with.) Getting a little something tangy, apple I think. I can taste and feel this in my entire mouth, which gives way to a long aftertaste with a nice acidity. It almost feels and tastes like a Bellini in the finish.I would drink this with anything in a cream sauce, but I would be more than happy just to drink it by itself. This wine is excellent.
1WineDude said: Vanilla, tropical fruit, VG acidity. Might be the best E. Coast Chard. I’ve EVER tasted. Period. I love what winemaker Gino Razzi is doing, and his `07 Chard made my Top 10 Most Interesting Wines of 2009 list because it’s the most balanced and nuanced white wine from the East Coast U.S. that I’ve ever tasted. I’ve been following this one from its inception in stainless steel through barrel sampling and at multiple points after being bottled. The amount of fruit that Gino has been able to coax out of these PA grapes is astonishing, and it was clear early on just how special this Chardonnay vintage was, and that the wine was capable of standing up to as much oak treatment as Gino was willing to give it. It’s drinking beautifully now, a minor triumph really, and a new benchmark for PA and East Coast wines.
We Said: First of all, thank you to Jason Malumed of Penns Woods Winery, and Joe Roberts of 1WineDude for being involved for the premier edition of USA. Neither of US have ever tasted a Pennsylvanian wine, and it’s nice to get out of our oenological comfort zone; i.e. California and France. If We had to critique something about these wines, it would be the labels. We are both designers and can’t help but notice these things and how We would like to make them better (and, umm, We’re for hire). Thankfully, the wine inside both bottles is terrific and that is what is really important.
In addition to the Merlot and Chardonnay, We also received a bottle featuring a grape neither one of Us had heard of: Traminette. We plan on tasting and reviewing it at a later date. 1WineDude gave us some insight as to what We may discover:
I tasted it while it was still fermenting in the tank and sitting on the lees (the wine, that is, not me!) and at the time Gino told me he was trying to make something simple and really fruity and refreshing. Then, he ended up leaving on the lees so long that it gained this interesting creamy texture and more complexity. I was like “Gino… if you were trying to make a simple wine, you failed spectacularly. This is one of most complex takes on Traminette I’ve ever tasted – you’re INCAPABLE of making a simple wine, man!!!” We had a good laugh over that.
We’re intrigued. Will be opening the bottle sooner rather than later.
1 down, 49 to go.
We want United Slurps of America to be a collaborative project. Wineries or bloggers from states other than California who would like to be involved, contact us.
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Posted by Him on March 6, 2010
Join us?
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Posted by Her on March 6, 2010
Ever since I received a stack of 1960’s wine pamphlets I’ve been having fantasies of a Julie and Julia type cooking extravaganza: entertaining friends with meals created from the little books’ recipes.
I think my move to a space larger than 100 square feet and the chance to finally unpack dishes, pots, jello molds, etc. has brought out my super-domestic side. Plus, with a stove like “Sparky” how could you not want to entertain?
I imagine donning an apron and popping a bottle of bubbly to sip as I prepare a delightful luncheon for Him and our guests in my new Hollywood home. Everything will be perfect: the meal, the drinks, my outfit. It will be an afternoon of Southern California glamour; a scene out of an iconic Julius Shulman photograph.
I’ll try not to get too tipsy while I prepare the main course: baked wine frankfurters. As I busy myself in the kitchen He’ll serve our attractive friends a spicy wine aperitif. When it’s time, we’ll move outside to dine in the backyard, surrounded by fragrant orange trees and the Hollywood hills. There will be oohs and ahhs. And many refills. For dessert I will present a frosty, creamy rosé wine milkshake, but keeping it low-calorie, we must keep an eye on our figures. It will be a fabulous, boozy afternoon. As they leave Our gracious, satisfied guests will ask for the recipes from the delicious meal, which I will happily share with them (and you).
From California Wine Cookery and Drinks:
Tomato-Wine Aperitif
1 bottle California Rhine wine
2 1/4 cups tomato juice
2 drops Tabasco sauce
1/2 teaspoon Worcestershire sauce or
1 teaspoon soy sauce
1/2 teaspoon seasoned salt
1 tray ice cubes
Combine alll ingredients mixing until blended and chilled. Serve in chilled glasses. Garnish with lemon wedges or pickled vegetables on skewers.
Baked Wine Frankfurters
1 pound frankfurters
1 8oz. can tomato sauce
1/3 cup California Burgundy or Claret
2 tablespoons grated onion
1 tablespoons brown sugar
1 tablespoon wine vinegar
1 teaspoon Worcestershire sauce
salt and pepper
Arrage frankfurters in a single layer in shallow baking dish. With sharp knife, make 3-inch lengthwise slit in each frankfurter. Mix all other ingredients in a saucepan, heat to simmering; pour over frankfurters. Bake in moderately hot over about 30 minutes.
Low-Cal Rosé Shake
2 cups fresh strawberries
1/2 cup California Rosé
1 pint low-calorie ice cream
1/2 cup skim milk
Wash and hull berries. Put all ingredients into blender and whizz about 30 seconds. Garnish with sprigs of fresh mint
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Posted by Him on March 4, 2010
(Locali photo from Green La Girl)
There are a lot of great food & drink options near Her new house and over the last couple of weeks We’ve been trying out the fare, mostly consisting of delivery after a day of lugging boxes (yes, I am a very good boyfriend and helped with all the labor). Last night We had another dinner of all local stuff, but this time We actually prepared part of it ourselves. (Or rather, She prepared it.)
During the move We frequented Locali often, but now that She is more moved in We decided to grab a few groceries there too, instead of just the usual sandwiches to go. The store is small, which means their inventory is carefully chosen. The products are organic and many are vegan or vegetarian. There are lots of prepared foods, dairy, juices, beers, wine, and cool household products that are environmentally conscious. The store contributed to the wine and dessert portions of the meal.
Locali doesn’t specialize in vegetables, but this is fine; for produce We both go to the Hollywood Farmers Market (until the garden provides vegetables). As She reported, last Sunday We got a “bounty” of fresh produce from the HFM.
Also on the regular post-moving rotation has been Prizzi’s Piazza. They make a fantastic deep dish. For last night’s dinner we ordered a pie, paired it with a Farmers Market salad, and delicious cinnamon cookies. For beverage We drank a biodynamic Cab by Frey from Redwood Valley.
To be quite honest, I really don’t know what “biodynamic” means. I know there are blog-wars about it. [OK, I just took a break from writing and read a little about it. Sounds well and good, but the wine still has to taste good.] I have watched many programs and documentaries about winemakers and so many of the winemakers really, really seem to care about their grapes and their product, so I’m not sure you need to subscribe to a certain farming method. [I'm kinda thinking aloud in blog form right now.]
Anyhow here’s my review of the meal:
Prizzi’s Piazza: Wow, this pizza is delicious. We may need to put some sort of cap on how much we are allowed to eat this. I feel fatter after one slice.
Farmers Market Salad: So fresh and nice. She makes a great salad. And I ate everything on my plate even though I told Her I didn’t want any salad.
Sun Flour Baking Co. Premium Cinnamon Cookies: These are vegan and gluten-free. I am neither vegan, nor adverse to gluten, but these are some of the best cookies I have ever tasted.
2006 Frey Cabernet Sauvignon: My first statement upon smelling the wine was, “it’s corked.” To which She replied, “the cork was not made of cork.” [Sidenote: what is a cork called that is not made from cork?] It smelled really funky. It tasted, ehh. It had texture and mouthfeel, but almost no flavor, no fruit whatsoever. (Though She did say she got a hint of huckleberry and “bramble” in the finish.) The tannins were a little too powerful too. Later, after We switched to G&T’s, I said it was a positively OK wine, but for nearly $20, I expect more. We probably won’t buy this again, nor could We recommend it.
The evening segued into a competitive game of Boggle. I won’t say who won, or who is still undefeated. I won’t even allude to the man who won. Nor will I say His name. Because that would be poor sportsmanship.
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Posted by Her on March 3, 2010
This may be the best wine related gift We have ever received: seven pamphlets about our favorite libation from our friend Savita. She won’t reveal which thrift store had this treasure trove of wino goodness…but We are so pleased to be the recipients.
Here’s a highlight from Wines for everyday enjoyment a publication by The Taylor Wine Company. The New York based winery explains, “The rediscovery of a lost art can bring all the satisfaction, the excitement of original adventure…Uncap a bottle of wine and it’s amazing how many uses can be found for it–other than at the cocktail hour. Not one teaspoon is wasted…Indeed, wine has a way with many dishes, as shown on the color covers of this booklet. Recipes for these and other savory foods are assembled here to help you in using fine Taylor New York State wines for everyday enjoyment.”
Our favorite recipe: Red Cherry Soup. Who could go wrong with sour cream, Claret, and canned cherries? And so versatile: serve hot or cold.
In the words of Shakespeare: “Good wine is a good familiar creature, if it be well used.”
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Posted by Her on March 2, 2010
One of the great pleasures of living in Los Angeles (and yes, Doubters, there are many of them) is everyday of the week there is at least one neighborhood farmer’s market somewhere in this sprawling city. My new digs are just a few blocks away from one of the best: the Sunday Hollywood Farmer’s Market.
On this past Sunday We strolled down busy (and yes, grimy) Cahuenga with a pushcart and a fistful of cash in search of the day’s lunch and dinners to come. The pushcart We had in tow was in my garage, which is a kind of junk yard of tenants past. Or so I thought. The rickety black thing only lasted about two blocks before we abandoned it in frustration. It had become a burden with it’s wobbly wheels and plus it was way too short, causing Us to hunch over. We figured a homeless person could put it to better use than Us.
We arrived at the market and it was hopping, the partitioned streets spilled over with shoppers, vendors, musicians, an occasional clown (is that what the guy in the Carol Channing wig, red lipstick, and tie dye t-shirt was?), and tourists. It was a terrific scene. (Produce wise, it is a Citrus Fantasy at the market right now–but no need to buy any, my yard has bountiful trees.)
In about an hour We bought as much as we could carry and hungrily headed back home. As soon as We arrived We unpacked our bounty, popped open a bottle of wine, and got to chopping.
For wine, We slurped a 2008 Honig Napa Valley Sauvignon Blanc. It was a perfect match for The Organic Fresh Veggies Beautiful Sunny Day First Weekend in My New House Sitting on the Porch Luncheon. Sauvignon Blanc has become a go to wine for both of Us for al fresco dining on a warm day. The Honig seemed especially apropos for our market driven menu as the winery sustainably farms and uses solar power. I’ve been a fan of the winery for over a decade, but it was His first time trying the brand.
The bottle was a hit: We both agreed it had pleasant acid, bright grapefruit flavors, and tropical notes. I also detected almonds and a creaminess in the finish which reminded me of apple cobbler. Or maybe it was the apple I was eating? I don’t know…but it was a delicious bottle that went too quickly. It was truly a great day and meal.
Later, my (sweet and rather short) neighbor came over, looking very concerned. Had I seen her black push cart, it was missing from our shared garage. Oops.
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Posted by Her on February 26, 2010
(firmuhment writes rhymes better than you–and Us)
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Posted by Him on February 24, 2010
This Henriques & Henriques, Madeira, 15 year old Bual, is one of the best wines I have ever had. And that is saying a lot because I hate about 85% of the sweet wines I have tasted. We served it tonight with our profiteroles. I drank it with and without them and regret not buying (or accidentally taking) a bottle home.
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Posted by Her on February 23, 2010
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