Drink Eat Love

Wine, Naturally

I've been researching the natural wine movement for an upcoming article, and have been really intrigued by what I have found. For those of you not in the know (as was my case a month or so ago), natural wine or vin naturel — it is a French thing, after all — aims to do as little intervention as humanly possible in the creation of wine. I have linked some good resources to read up on after the jump, as they say.

Much of the intervention that is avoided is mechanical and additive, including the laundry list of legal ingredients that Alder over at Vinography came up with a few months back.

Howzit Taste?

Wine primer, part II

Before we talk any more about wine itself, we should spend a few minutes talking about tasting. If you're not tasting, after all, you shouldn't be reading! The point of tasting, as opposed to chugging, slurping or downing, is to engage the wine with all of your senses. This is part of the appeal of wine — it asks that you interact with it, and generally encourages, stimulates and satisfies those who do.

NYC Dinner #3: Babbo

If you have ever watched the Food Network you have most likely come across a show with Mario Batali, the venerable chef of all things simple and Italian. Mario has been an integral part of shapping food culture in America with his restaurants, Food Network shows, cookbooks, cookware, and even shoes. I have been a big fan of Mario Batali since college and I have always wanted to dine at Babbo, his 3 Star (NYT rating) restaurant.

Now Would Be A Good Time

Filed under: has nothing to do with wine.

Do you know McSweeney's? It's Dave Eggers' publishing concern here in the city. A really swell independent literary journal (now series of journals), book publisher, and overall swell source of art & literature.

Weeeell...their distributor apparently filed for bankruptcy at the end of last year, and McSweeney's is not realizing that they were left without $130,000 of their earnings. So, they're having a sale. Check out a bit more of the sad story, as well as their store. As they're saying, now would be a good time to buy something, if you were ever going to.

Why am I linking this? Gotta show the love for the independents. Plus, have you ever checked out their pirate store?

Links
McSweeney's Sad Sale Story
McSweeney's Store   

Let's Start From the Beginning...

Once in a while, I come across a true blank slate, someone eager to learn about wine, but without the faintest hint of where to start. I love that. Last week, I was out and about with a winery representative, doing my day job, training folks on his wines. We came across such a person — a new employee at one of the stores we visited. After a few minutes, it became clear that he did not know anything about wine, but in the most open-eyed, wondrous kind of way. I spent a few minutes giving him a quick run-down of what he might need to know, and left feeling all hope was not lost in the world. The next morning, I awoke with a mission: to put down a wine primer in these pages.

NYC Dinner #2: Eleven Madison Park

As a wine and food professional, I have had the fortune to have many great meals. I keep a tally in my head of the top dining experiences I have had, here is a list in no particular order: Daniel, The French Laundry, Craco-Peck, Arturo e Staffan Gastrotecha (now closed), Manresa, Aquarello, and now Eleven Madison Park.

NYC Dinner #1: The Spotted Pig

Every time I go to NYC I plan my days around eating. I know for some that is silly, but for me going to a great restaurant is as moving as going to the MET (which we did — the MET has a new Greek and Roman exhibit that is beautiful!) or the MOMA. I do enjoy the MET and the MOMA but on this last trip we saw 3 various styles of cuisine that each represent how far cuisine in the States has come in the past 10 years.

Madeira, My Dear?

My idol, Michael Broadbent, wrote a column on Madeira is the May issue of Decanter. There is really not much that I can add to it, so I'll excerpt briefly:

By the side of my desk permanently stood a bottle of Madeira, a medium-dry yet rich Verdelho to offer to visitors, clients, old friends, Uncle Tom Cobley and all who called announced or unannounced mid-morning. Those who came in the afternoon were offered Bual. Both were surprisingly reasonably priced 10-year-olds. Without more ado I would proffer a glass suggesting that Verdelho was much better, certainly more nourishing, than Christie's morning coffee, and the richer Bual infinitely more interesting than tea.

 

I'm BACK!

WOW! I have had a great and busy 2 weeks. I first jetted off to NYC for a little celebrating with my love, Shauna. Happy #29! NYC is always a great inspiration for me. I love the energy, the soul, the FOOD. I will write in more detail about one of my greatest food experiences to date, but here is the short version.

Look! Over There! What's That?

Two weekends away have kinda wrecked me... So I'll distract you with some photos from dinner several weeks ago, as well as link to a blog post by Eric Asimov. The latter is one part storm-in-a-teacup, one part potential industry-shifting commentary. Enjoy! I'll post more soon.

Down the hatch!