Junior Johnson - Moonshine Runner

Junior Johnson will be visiting Hi-Time on Monday, October 4th. I have a newly found admiration for him based on the following vids. Total rebel!

and more...

Ok. Now wine. It is hot. I mean, freaking HOT!!! But a perfect time to uncork a lovely Chablis. Had the 2007 Louis Michel & Fils Montee de Tonnerre Chablis yesterday. Clear, light yellow in the glass. Taste: Ground-up sea shells. That's the best way for me to describe it. Clean, minerally, a racy streak of acidity. A beautiful wine. 100% Chardonnay.

Also had the pleasure of trying: 2007 Robert Chevillion Nuits St. George. Still just a baby. Clear, dark ruby in the glass. Iron? Raspberries, violets, with some earthiness to it. Good acidity. Absolutely lovely and would like to see how this wine tastes, over the years.

Tomorrow, I am visiting my friend Roberto who works at a shop in Santa Monica called Wine Expo. Followed by a bartenders competition and a rum meeting in LA, if I last that long.

Cheers! Make granita, and keep cool kiddos!

V

Amarula and Party Animals

Been there, done that.

Yes, this is the same Amarula creme liqueur that you see in liquor stores. I hear it's tasty.

09's are in!

Forget Bordeaux (BORRRRING!)... Cru Beaujolais and Riesling are having their own stellar vintage... and what's more, they're affordable. The 2009's are trickling in, and they are delicious. Do yourself a favor and try one.

2009, Joseph Drouhin, Beaujolais - Morgon.
Clear, dark ruby color, a bit of white pepper, and aroma of blackberries. Good acidity!! Nice! One of the better Cru Beaujolais I've had this year, and this is probably my 4th. The berries and pepper carries on through the palate. Evaporating finish, but very drinkable, and enjoyable.

Bye, Bitch!

Rather than playing Taps, I'll just say, "Aloha!" to the Aussie grenache with the clever and cute label.
It was a good run. I'm sure we'll see your return one of these days. You fueled many a Bachelorette party, and for that we salute you.

R.I.P.

Dancing Merengue Dog & 2003 Bressan Verduzzo Friulano

Watch the whole thing, it's pretty awesome.


2003 Bressan Verduzzo Friulano



Also awesome. This post is really to tell you about a wine of Bressan Mastri Vinai. But how could I not pass on the Dancing Merengue Dog? Such a cute video, it's a shame not to share.

Am enjoying and reflecting over the 2003 Bressan Verduzzo. Color: clear, yellow gold. Getting a waxiness on the nose, also a faint touch of kerosene, and sea shells.
Finally pinned down that this wine smells of... Marcona Almonds. Also the taste reminds me of Marcona Almonds... with some slight lemon, a hint of stone fruit, sea salt and nettle. Good acid. A highly aromatic and complex wine.

The Madness and Brilliance of Grant Achatz

Chef Grant Achatz is known for his highly-acclaimed restaurant, Alinea in Chicago. In Fall 2010, he will be opening his bar, Aviary (well, except it isn't a bar, nor a lounge, and has no bartenders). The chefs in the kitchen will be making the drinks. Holy Hell!

Needless to say after watching this, I cannot wait to visit. I'm awed by the painstaking, meticulous work he and his staff do with cocktails, and this doesn't even cover his food. His other restaurant, "Next" will open at the same time.

Amazing the thought that went into this:

Acid is your friend.

2007 Benito Santos Albariño Viñedo de Xoan, Rias Biaxas (Ree-yas Bye-Shas), Spain - from José Pastor Selections



Had this with calamari and cod from the local fish market.

Jose Pastor is the importer of this wine, who you'll hopefully hear more about in the future. This is a "Natural Wine", meaning (here's the Cliff's Notes version) this is a wine produced with minimal intervention in all aspects of wine-making, from using indigenous yeasts, and also using several organic methodologies from farming to production.

The term "natural wine" is currently a hot topic with wine geeks because the official definition is still being discussed and yet to be agreed upon. I think the goal of natural wine, is to use natural farming and wine-making practices that produce wines reflecting the soil and the weather where the grapes were grown. There are different philosophies and not everyone agrees at which point a winemaker intervenes, and to what degree. Hence, the controversy.
Anyhow, back to the wine...

Light-golden color with the faintest bit of spritz. Smelling a sea salt briny goodness, and lemon. Good acid! If you are new to wine: Don't be afraid of acid! It makes having food and wine together a joy, gives a 'zip' (for lack of better words) to the wine that you'll appreciate and love, and acid plays a big role in allowing a wine to age.

If I had to describe this wine in one word: Exhilarating. Going back to ask, "What was that?" I detect lemon, sea water, peach pit, and on the finish: more lemon with a kind of cheddar (?huh?). Re-tasted on the 3rd day and still drinking well. Love this. An extremely interesting wine which I don't think I'll tire from, and I can't wait to try this again.