I have been feeling left out by watching all of the food and wine shows on television and by reading all of the food and wine magazines and newspaper articles out there in cyberspace. I do not like to lead my life vicariously so I have been thinking about how to better connect to experiences that are possible for me. For example I don’t know too many chefs or people who own wineries or people who have thousands of bottles in their wine cellers. Watching Master Chef or Top Chef and reading wine threads on blogs tend to start my mind working on diminishing my own experiences and knowledge. My wife usually reminds me that I am a great cook and that we love the food and wine that we drink. However I thought that I would try to connect to others who love food and wine but don’t have time, money or patience for the pretentiousness that pervades most of the food and wine establishment. People who want to experience food and wine for themselves, not through others. For example (for the record I will try to use “for example” FE whenever I make a statement that needs explanation) most wine critics say that price is not a criteria when they rate and taste a wine. They give many wines that don’t cost much high scores.
Why then are there so many expensive wines? Why are wine lists so expensive? This week I read another account of how a wine priced at $160 in a restaurant was a bargain because it cost $100 at retail. Restaurant critics will note that a wine list has a number of good wines in the $50 or $30 range but have you ever heard of a restaurant with a number good wines in the $15 or $10 range? The usual response to the high price of wine in restaurants is that the wine prices help make the food price reasonable. I ask that you think of BYO restaurants and are their food prices higher than restaurants with liquor licenses? Not in my experience.
So I would like to start a forum for all that is food and wine but with the purpose of encouraging everyone to both respect the experts and to be an expert. FE just because you don’t like Shakespeare does not mean that he was not a great writer. But you do not have to enjoy reading him or watching his plays. It is interesting to find out what the experts are saying, eating and drinking but ultimately we should decide for ourselves what we like to eat and drink.
But I digress. I would like to discuss good wines at reasonable prices. I would also like to discuss interesting food that is healthy, tasty and not impossible to prepare.
How about a primer on wine descriptions? These are actual, random descriptions from noted wine publications
Very stylish, with mineral and shiso leaf notes gliding through the peppery yet silky finish.
Iron and graphite aromas introduce this sinewy red
The long finish is infused with notes of candied citrus peel and lanolin
How about -- delivers a concentration of black fruits, bitter herbal concentrate, roasted meats, and above all pencil lead and stonelicking mineral suggestions
Or sumptuous wine bursting with ripe dark fruit, smoke, tobacco, grilled herbs, new leather, minerals and tar.
Sweet nose of Peking duck intermixed with herbs, licorice, creosote …
And (I can’t resist) a fragrant bouquet of black fruits, spring flowers, camphor and a hint of new saddle leather.
Do these descriptions help you in choosing a wine. They are not of much help for me. Since communication is so important in life and my experience is that people tend to talk at each other, hopefully we can discover together how to truly communicate with each other about wine.
We can discuss what wine descriptions have meaning to us. I find that many people say they want a wine that is not too dry and after that well... Yet most decent wines are “dry” but it the tannins and wood that impact and add the dimension that we associate with dry. FE extra dry is not the least sweet Champagne
The alcohol content of a wine is also important. I find that anything over 13.5% is heavier and has more of an impact on me. Many reviews do not discuss this. More on this at a later time.
Is ordering a Chardonnay in a restaurant the best way to get a glass of wine that you will enjoy? The region and the winemaking have so much more to do with the taste of the wine that the grape almost becomes beside the point. There are simple ways of finding out more about the wine that the restaurant or bar is serving. Ask for more information that will be helpful the next time that you order a glass of wine. We will be discussing what you need to know.
Wine tips of the week
Borsao, Campo de Borja 2009, Spain
I had a bottle of Mount Nelson 2008, New Zealand
How about a Spanish whites, Sitios Con Class – Vendimia Excepcional from Rueda, 2009. About $9. Light and refreshing. Or an albarino, La Cana 2009. About $13. More substantial with nice fruit and acid.
Note: the vintage of a wine can be important but good winemakers tend to produce good wines year after year. When buying white wines the more recent vintages are generally preferable. Remember that southern hemisphere wines are harvested earlier in a year than northern hemisphere wines so you will find more newer wines from Australia and New Zealand
Food suggestion of the week.
Fresh tuna, coat it with a small amount of olive oil. Salt and pepper to taste. Sear it in a heavy duty non-stick frying pan. Cook it to your preference. If you like it raw inside, cook it that way.
Stir fry zucchini, mushrooms(try shitake, they are expensive but you don’t need a lot of them. I find that about $1 worth of shitakes are enough for 2 people.), onions and any other vegetable you like with some fresh ginger and some soy sauce.
Prepare medium grained rice using only water.
Serve in a individual bowls --- rice topped with vegetables topped with slices of tuna. A little tuna goes a long way. Serve soy sauce in small bowls for dipping.
Any of the wines above will go with this dish.
Let me know your thoughts.
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