If you don't enjoy Merlot, then we cannot be friends. Our intern at Wine Republic will tell you why!
Varietal Overview: Merlot
History and Cultivation
Merlot’s recorded history begins back in the 18th century, with its first written record being from the found notes of a French official in Bordeaux in 1784. In this notation, the official spoke extremely highly of the varietal, labelling it as one of the best of the winemaking grapes of the time. It has been said that the name Merlot comes from a local black bird that took a particular liking to the grapes on some of the first vines that were planted in the Left Bank region of the Gironde estuary in France. From France, the grapes were introduced to the Italians and the Swiss sometime during the 19th century. As is the case with many other popular varietals, Merlot vines started popping up in most of the world’s major wine-producing regions, including California, Argentina, South Africa, New Zealand, Spain, and Australia. Oddly enough, Merlot is even grown in China, which is not typically thought of as a region of the world that grows fine wines.
Today, Merlot is the most widely planted grape by total area in France, with over 288,000 hectares of vines cultivated, and is described as producing wines that are the true zenith of Bordeaux vintages, particularly coming from the Right Bank. The grapes’ popularity is so extensive that it even has its own holiday, Merlot Day, celebrated November 7 every year! Winemakers have even taken to crossing Merlot with many other varietals to produce new hybrids such as Ederena, Carmine, and Rebo. In addition, Merlot is often used to make many of the famous “Bordeaux Blends” coming out of France.
Merlot vines can be identified by large, plump fruit growing in loose bunches which ripen fairly early. This quick-ripening can be tricky for winemakers, who must be careful not to allow the grapes to overripen past due. Although this aspect of the growing process is up for debate; some prefer an early harvest to retain acidity, while others believe that the best Merlot wines come from a later harvest. The grapes themselves have a thinner skin, which translates over to a finished product with noticeably less of a tannic nature than a bold red such as Cabernet Sauvignon. These grapes also tend to have a higher sugar content in comparison to other reds, and a wide spectrum of flavor potential. Vines grow best in cool, iron-laden clay earth that is well-draining, as these grapes are grown under water stress. Therefore, vines that are grown on gentle slopes will likely do better than those grown at the base of a hill/in a valley.
Tasting Profile and Pairings
Merlot is one of those wines that has the potential to vary greatly in taste depending on where and how it is grown and produced. This versatility is partially what makes this wine so popular throughout the world; there is something for everyone!
In general, Merlot wine has a smooth, velvety feel. These wines are typically dry with a slight sweetness, moderate acidity, and a smoother overall feel than that which is found in other reds such as that in Cabernet Sauvignon, although the two wines do tend to be considered fairly similar. A good quality Merlot has a noticeable fruitiness and a medium body. Although there are general differences between Old World, cool-climate Merlot and New World, warmer climate Merlot, this is one of those varietals that can have even more variation within these categories due to minute differences in the growing and production process.
Classic Old World Merlot from France will have a slightly higher tannic presence than that grown in New World vineyards such as in California, and is significantly more structured. These French Merlots will have an earthier flavor, and can be among some of the richest of the Merlots produced in the world. Notes of boysenberry, blackberry, and plum are prominent in these wines, which also can have a powerful finish with charcoal, tobacco, and rich espresso. Due to the cooler climate in the Old World region of France, Merlot grown here tends to pick up on more of the earth and less of the sun. Oak-aging is typically mild in French Merlot production, and significantly less extreme as compared to California Merlot. This being said, these wines pair well with lightly spiced dark meats, roasted chicken, turkey, or game hen. In general, proteins in the “middle weight” category are often best. Oven-roasted vegetables are also an easy pairing here, such as turnips, carrots, and sweet potatoes.
American and other New World Merlots tend to be much more fruit-forward due to the high exposure to sun during the grape-growing process. To complement this, many producers are using extensive oak-aging to help round out the body of their wines, often times using American oak. These wines, therefore, will have a much fruitier flavor with cherry, raspberry, and other juicy red fruit. Hints of cocoa and a slight spice are common, and plenty of vanilla is detected due to the American oak-aging process. These wines can pair well with Italian-style fennel sausage, baked pasta and veggie bakes, and savory rabbit.
Try this Recipe with a Fruity California Merlot
Honey Garlic Roasted Pork Tenderloin
1 pound Pork Tenderloin
FOR THE RUB:
1 tablespoon garlic salt
1 tablespoon garlic pepper
1 tablespoon onion powder
1 teaspoon chili powder
1 tablespoon fresh minced thyme
1 tablespoon fresh minced rosemary
2 tablespoon butter
FOR THE HONEY GARLIC SAUCE:
1/2 cup honey
1/3 cup brown sugar
1 tablespoon garlic (minced)
1/2 cup light soy sauce
1/3 cup orange juice
1 tbsp cornstarch + 2 tbsp water for slurry
Preheat oven to 400 degrees. Remove any fat from pork. Using a fork, puncture the pork in several places.
Add all the rub ingredients together in a small bowl and spread on all sides of the pork, pressing firm to really get the rub on the pork. Using a heavy skillet, heat over medium high heat and add butter. Allow to melt then place pork in skillet and sear just until brown, flipping to sear all sides, about 2 minutes.
Place skillet in the oven and roast for 20 minutes. Meanwhile in a small sauce pan add all ingredients for honey garlic sauce, except the cornstarch and water. Whisk to combine and bring to a slight boil.
Combine the cornstarch and water to create a slurry and add to sauce. Whisk until slightly thickened. Remove from heat and set aside.
Remove pork from the oven and baste with honey garlic sauce. Place your oven to "HI" broil and broil pork for 3 minutes to allow sauce to caramelize. Let rest 5 minutes covered, slice and garnish with fresh chopped thyme and rosemary.
How about our new intern's writing? She's writing about Pinot Grigio. Grazie.
Varietal Overview: Pinot Grigio
History and Cultivation
This zesty white wine is among the top sellers for white varietals in the United States today, but traces its roots to the Burgundy region of central-eastern France. One of the older varietals, Pinot Grigio was likely born from the Medieval pale red-berry Fromenteau wine popular in France.
In the 1300s, Pinot Grigio, then called simply Pinot Gris, was introduced into Switzerland, which was the beginning of the spread of popularity throughout Europe that would eventually continue overseas. From here it spread to Italy, where it became known by its popular name today, Pinot Grigio. Italy took a major liking to this wine, and it quickly became the most popular white varietal in the country. The Italian’s affinity for Pinot Grigio is thought to be the catalyst that brought this wine into mass popularity worldwide. During this time, Pinot Grigio also became a favorite with the Emperor Charles IV. Charles loved the wine so much, in fact, that he ordered vine cuttings to be taken from the Burgundy plants and brought over to Hungary by Cistercian monks to be planted on new soil.
Today, Pinot Grigio vines span nearly 15,000 hectares worldwide in over 20 different countries. Roughly 1/3 of these 15,000 hectares are in Germany. Surprisingly, although it originated in Burgundy, there is very little of this varietal still grown in that region.
Pinot Grigio grapes differ from many other white varietals in that they do not have a light skin. In fact, these grapes are of grayish-blue color, which is a consequence of the fruit’s genetic relatedness to the ever popular Pinot Noir, of which Pinot Grigio is thought to be a mutant offshoot. Hence, the root “gris”, which is French for grey. These grapes have a relatively soft flesh and marked acidity which translates over to the end product. This acidity is best retained in an early harvest, where sugar levels are lower. The fruit tends to grow in small, cone-shaped clusters, which has been incorporated into the name of the varietal, pinot, meaning pine or pinecone in Italian.
Tasting Profile and Pairings
The Flavor profile of a nice Pinot Grigio can be compared to the freshness of an ice-cold glass of lemonade on a hot, sunny day; crisp and refreshing. In general, Pinot Grigio is characterized by its light, delicate nature, with vibrant citrus fruit which pairs well with many spring and summer dishes.
A Pinot Gris from the Alsace region of France, the predominating Old World growing region of this varietal, will be markedly different from the Pinot Grigio grown in Northwestern Italy. Most notably, French Pinot Gris will have significantly more richness, depth of flavor, spice, and earthiness. These wines tend to be dominated by tropical fruit and a slight sweetness as compared to their Italian counterparts. The cool, dry climate of the Alsace-Lorraine region allows the fruit to remain on the vines well into autumn, leading to a generally bolder Pinot Gris than that found in other regions of the world. In contrast, Italian Pinot Grigio will be lighter, crisper, and more delicate on the palate. New World American Pinot Grigio will be much fruitier and slightly sweeter as well. However, this sweetness is nowhere near that of a sweeter Chardonnay.
Typically speaking, winemakers tend to avoid production of Pinot Grigio that is heavily oaked in order to preserve these characteristic bright flavors. This type of production is usually steel-based and limits the chemical interaction that leads to butteriness such as that in an oaked Chardonnay.
Due to its light and acidic nature, one must be careful to prevent overpowering this wine with certain dishes. In general, Pinot Grigio is typically thought of as a spring or summer wine, but may also be paired with lighter dishes served year-round. A light Italian Pinot Grigio will pair well with crisp antipasti such as fresh spring greens, lightly cooked or raw seafood, or ceviche. For a slightly bolder flavor, a French Pinot Gris could be paired with delicate cream sauces, lightly fried fish, or even something as simple as fried fish and chips. When pairing with fish, however, be sure to choose a lighter meat with less of an intense flavor such as tilapia or halibut. Avoid dark, red meats and richer flavors.
Try This Recipe with a Medium-Full Bodied Pinot Gris!
Ginger Panko Crusted Salmon
3 tablespoons unsalted butter
1 small shallot, very finely chopped
1 garlic clove, very finely chopped
1 tablespoon plus 2 teaspoons minced fresh ginger (from a 1 1/2-inch piece)
1/2 cup panko
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive o
Preheat the oven to 400°. In a medium skillet, melt the butter. Add the shallot, garlic and 1 tablespoon of the minced ginger and cook over moderate heat until the shallot is translucent, about 4 minutes. Add the panko and stir to coat evenly with the butter. Cook, stirring frequently, until the panko is lightly
toasted, about 3 minutes. Season the topping lightly with salt and black pepper. In a shallow bowl, whisk the lime juice with the mustard. Add the salmon fillets and turn to coat. Set the salmon on a parchment paper-llined baking sheet and season with salt and pepper. Pack the panko mixture on top of each salmon fillet and roast for 12 minutes, or until just cooked through.
Sustainable, organic and biodynamic wine in Minnesota and online. Today we're talking Cabernet Sauvignon.
Varietal Overview: Cabernet Sauvignon
History and Cultivation
The Cabernet Sauvignon grape originally arose as an offshoot of a cross between the Cabernet Franc and Sauvignon Blanc varietals less than 600 years ago. Many believe that this crossing was unintentional. Although this grape is somewhat newer in relation to other varietals, it is known to make some of the world’s most expensive bottles of wine. Cabernet Sauvignon was first grown in the French wine country in Bordeaux, as is the case with many of the world’s most popular wine-making grapes. Today, Cabernet Sauvignon grapes are the dominant varietal in the left bank of Bordeaux, which has poor, sandy soil and rolling slopes. Since the first bottles of Cabernet were produced in France, winemakers around the world have taken to growing these grapes and thus the popularity of a bold Cabernet has increased exponentially in the last century.
Wine connoisseurs worldwide have long anthropomorphized the Cabernet Sauvignon varietal with masculine features due to its boldness, richness, and prominent tannin structure. These characteristics stem from a small, robust, deep purple-to-black grape with a thick skin and hearty vines that are easy to cultivate and relatively resistant to environmental trauma. In addition, Cabernet grapes tend to grow with a fairly consistent structure which ultimately leads to a consistency in flavor. From a wine-production standpoint, this makes the Cabernet varietal a no-brainer in the field. These hearty grapes can grow anywhere from Lebanon to Canada and typically produce fairly high yields as well.
Tasting Profile and Pairings
As like any grape, difference in environmental conditions and climate will ultimately lead to differences in the flavor of the finished product. In general, warmer climates will lead to a Cabernet Sauvignon with a higher sugar content and thus a jammier flavor with more pronounced notes of blackcurrant, black olives and cherry. In a cooler climate, this profile shifts to greener flavors on the palate such as green pepper and cedar.
In its native soil of Bordeaux, France, Cabernet grapes grow in a temperate-to-cool climate that experiences relatively consistent weather. Therefore, Old World Cabernet from this region will naturally present with greener flavors. Old World Cabernet is typically blended, with some of the best blends containing Cabernet Sauvignon, Merlot and Cabernet Franc. In fact, it is extremely difficult to find an Old World Cabernet that is 100% Cabernet Sauvignon grapes. Like much European wine production, Old World Cab is typically un-oaked, which yields an earthier and greener wine with notes of green pepper, warm spice, currants, and cedar. However, in French oaked Cabernet Sauvignon, hints of vanilla and more prominent warm spice can be detected.
One of the most characteristic elements of Cabernet Sauvignon in both Old and New World production is the bold tannic presence. This high level of tannins leads to a wine that is noticeably dry on the palate. Therefore, it is best to avoid pairing such a tannic wine with starchy foods such as potatoes or pasta, as the dryness of the wine will not pair well with and tone down the starch.
Accompanied by the unoaked peppery spice in Old World Cabernet Sauvignon, the product is a bold wine which can be paired with a heavier dish with stronger flavors. An Old World Cabernet Sauvignon can be paired with nearly all red meat such as prime rib, new York strip and filet mignon. In addition, this wine can hold its own against a pepper-crusted ahi tuna steak. This is not to say that a bold, Old World Cab cannot pair well with vegetables, such as roasted or grilled Portobello mushrooms.
New World wines in general tend to be sun-rich and full of fruitiness. This is indeed the case for New World Cabernet Sauvignon such as that which is found in California or Australia. These wines tend to be heavily-oaked, have strong flavors of vanilla and caramel, and are comparably sweeter than Old World Cabernet Sauvignon. New World wines can also stand up to most red meats, and may also be a showstopper with sweeter, more savory cuts such as rabbit and lamb. In addition, these wines should not be overlooked for dishes such as barbequed short ribs or a burger. In general, sommeliers tend to suggest fattier cuts of meat to pair with New World Cabernet, as these wines tend to be fuller and more well-rounded and therefore can complement the fat of a marbled New York strip.
Pair a bold Cabernet Sauvignon with this recipe!
Braised Short Ribs
6 (about 4 pounds) bone-in short ribs
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 white onion diced
2 to 3 cloves garlic crushed
1 cup beef broth
2 tablespoons worcestershire sauce
1 sprig fresh rosemary
Preheat oven to 350 degrees. Season all sides of the short ribs with salt and pepper. Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side. Remove from pot and set aside. Add in onion and saute 2 to 3 minutes. Add in garlic and saute 1 minute more. Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add in meat. Place a rosemary sprig on top. Cover and transfer to preheated oven for about 2.5 hours, until meat is tender.
Hey everybody, today was Kendall's first day and she rocked. She also wrote about Chardonnay. Enjoy.
Varietal Overview: Chardonnay
History and Cultivation
Often called “Queen of the Whites”, this varietal traces its nascence to the Burgundy region of eastern France, where it was first cultivated in the 12th century by Cistercian monks. Recent research by the University of California-Davis traces the genetic background of the Chardonnay grape to the revered Pinot Noir, which was thought to have been crossed with the white Gouais Blanc grape to achieve the classic, golden-tinted modern Chardonnay.
Nowadays, the popularity of this specific grape is evident in the geographic spread of cultivation. In fact, the Chardonnay grape is now grown in nearly every wine-growing region throughout the world. Within the continental United States, Chardonnay found its most populous home in the California wine country, where it remains the area’s most prominent varietal.
Tasting Profile and Pairings
A refined palate will find that Old World Chardonnay from the heart of France has a remarkably distinct taste from that from New World cultivation sites, such as Napa Valley, California. It is inevitable that this difference in flavor embodiment would come from the geographic and topographical differences between Chardonnay’s native Burgundy soil and that of other wine-growing regions of the world. Differences in pH, mineral content, sun and water cycles are amongst some of these noted environmental factors.
Old World Chardonnay is a light-bodied wine with a floral nose and a bright, fruity punch. These grapes are typically unoaked, and are instead aged in large steel barrels. As opposed to oak-aging, steel-aged Chardonnay will produce a lighter, crisper taste on the palate than that of the New World counterpart. Another aspect of this tasting profile stems from the climate of the originating region. The traditional Burgundy Chardonnay is cultivated in a cool-climate which contributes to the lighter flavors picked up by the grapes and established during the aging process. Notes of acidic fruit often range from red and green apple, papaya, pineapple, and lemon. This combines with a unique minerality and chalky dryness that allows this classic white to pair well with flaky white fish such as tilapia or cod, delicate shellfish, poultry, risotto, greens, and spring vegetables.
Pair this recipe with a classic, Old World French Chardonnay!
Baked Cod with Summer Vegetables
4 (6.0-ounce) cod fillets
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon fine sea salt, divided
1 large tomato, diced
1 green bell pepper, diced
1 yellow squash or zucchini, diced
1/2 cup pitted Kalamata olives, halved
4 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
Preheat the oven to 400°F. Brush cod with 1 tablespoon of the oil, sprinkle with 1/4 teaspoon of the salt and place in a 9x13-inch baking dish.
In a large bowl, combine tomato, bell pepper, squash, olives, garlic and black pepper.
Sprinkle with remaining 1 tablespoon olive oil and 1/2 teaspoon salt and toss to combine.
Spoon mixture over cod and bake until vegetables are tender and fish is just cooked through, 20 to 25 minutes.
Serve the cod and vegetables with some of the juices in the pan spooned over the top
In comparison to the Burgundy-grown Chardonnay, New World production such as that in California’s Napa Valley, Australia, and New Zealand yields a distinctive, buttery, and medium to full-bodied flavor. As opposed to the steel-aged process in France, California and other New World Chardonnays are most often oak-aged, giving a fuller flavor with scents of smoke and vanilla on the nose. Another major difference between Old World and New World Chardonnay lies in the appearance of the wine itself. The oak-aged process of New World Chardonnay gives a much richer, deeper golden color that perfectly foreshadows the flavor profile of this wine. Due to the steel-aging process in the French-grown grapes, Old World Chardonnay will appear brighter and lighter; characteristic of its greener flavor profile.
New World Chardonnay sits heavier on the palette, and therefore can handle a richer food pairing but may also be paired with any of the dishes recommended for Old World Chardonnay. Some pairings may include eggs benedict, cream-based soups, steak béarnaise, richer fish such as swordfish, and late summer root vegetables such as squash, pumpkin and sweet potato.
Pair this recipe with an bold, buttery New World Chardonnay!
Easy Fall Pumpkin Soup
1 (about 1.5kg) butternut pumpkin, halved
2 Tbs extra virgin olive oil
8 thyme sprigs
2 large carrots
4 slices cured and smoked streaky bacon (optional)
½ tsp fennel seeds
½ tsp chili flakes, plus extra to serve
1 onion (unpeeled)
3 garlic cloves (unpeeled)
500ml chicken or vegetable stock
2 Tbs creme fraiche, plus extra to serve
Preheat oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper. Drizzle the cut sides of the pumpkin with 1 tbs oil, then place, cut-side down, on prepared tray on top of thyme sprigs. Place the carrots and bacon, if using, in the middle of a large piece of foil. Sprinkle over the fennel seeds and chili flakes. Drizzle with the remaining 1 tbs oil. Add to the baking tray and roast for 30 minutes. Remove the vegetable mixture from the oven and add the onion to the tray. Enclose the garlic in foil and add to the baking tray. Roast for a further 30 minutes or until tender. To make the soup, strip the thyme leaves from stalk and add to a large saucepan. Scoop out the pumpkin seeds and discard. Scoop out the pumpkin flesh and place in the saucepan with the carrots and bacon, if using. Peel the onion and garlic, and add to the pan. Add any remaining pan juices. Use a stick blender to break down slightly, then add the stock and 1½ cups water. Blend until smooth. Stir in the creme fraiche. Season to taste and cook over medium heat until warmed through.
Hey everybody, happy new year. I hope this year brings us joy and happiness. Just to let you know next week we're going to start our posts with our very first intern! Her name is Kendall and she's going to be talking about vino from a new wine lover, millennial point of view. Also for you Maynard James Keenan fans we have 4 (ONLY four) bottles of Caduceus left: one each of Primier Paso, Sancha, Naga and Anubis. I'm sore as hell from jiu jitsu this morning. Animals I tell ya. Love to all of you.
I can't believe 2019 is almost over! It seem just like yesterday since we moved to our new location and we couldn't be happier about the move. We are thankful for you our dear customers that have traveled with us for the move and look forward to more great wines, events and travels for 2020. We're looking at wine dinners at nearby towns, jiujitsu wine Vlog, more wine trips and who knows what. So have a holly jolly Christmas, Kwanza, Hanukkah and winter solstice. Speak soon.
December 20, 2019. I am now a purple belt in bjj. My lineage is me, Ishmael Bentley - 3rd degree black belt, Pedro Sauer - 8th degree black belt, Rickson Gracie, Helio Gracie, Carlos Gracie and Mitsuyo Maeda. Now when I talk my smack about jiu jitsu you can feel confident that a certified middle of the road jiu jitsu guy is talking. Catching up to my vino skills baby! Coming soon also is our first intern at Wine Republic. She's be introducing herself in a month or so, so stay tuned. Take care. Merry Christmas and happy holidays. Cheers to our good friends and Rear Naked Chokes for those that are not. See you soon.
I'm so irregular posting, sorry. So to recap a little since I've written. I placed silver in my weight division and the absolute at the Twin Cities Open/Ibjjf tourney last month. I'm lame because I was overweight and had to run a manure-load before my first fight. Dumb, I know but I love food and wine. Sue me. I ate a ton of food at Thanksgiving and pretty much since. I will let myself food self destruct until Christmas and then chill until new year. But one of the cool things I did was to go on a podcast done by one of my daughter's classmate's mom who is a wellness coach. Kinda like a movement coach but for the mind. We talk wine, and wine related things. Check it out at: http://theartoflivingwell.libsyn.com/e5-can-wine-be-clean-and-delicious-organic-sustainable-biodynamic-wines-with-rj-judalena-from-the-real-wine-republichttp://theartoflivingwell.libsyn.com/e5-can-wine-be-clean-and-delicious-organic-sustainable-biodynamic-wines-with-rj-judalena-from-the-real-wine-republic
Can you believe it's November already? 2019 has come and is almost wrapped up so in looking back on the year I can look at things that have happened and can make improvements. Like my jiu jitsu game of my wine knowledge. For instance in my most recent IBJJF tournament in the Twin Cities I placed 2nd place in my weight division and in the Absolute. I will get gold one day, bet your money on it. Also I started my journey as a judge in the world of cold weather varietals. The next year will find that I am going to be competing in more jiu jitsu tournaments and judging more wine tastings and whisky and cigars and a sneaky surprise in another special certification in my repetoire.
In studying certain fighting manuals I ran across this line by Miyamoto Musashi in The Book of Five Rings: "If you know the way broadly you will see it in everything." In trying to apply this to my jits game I found that when I apply something as simple as "don't fight strength with strength" to other parts of my life it often applied. When trying to figure out something in wine, rather than bang my head I would try to think about what the problem is and "like water" move where I can and go with the flow. I'm nor sure if this makes sense, maybe getting choked out has affected my thought process. But somehow it does.
Anyway, check out the rest of the site to see the wine tastings we're doing in November. They'll be sure to include wines coming into colder weather but also to pair with Thanksgiving turkey, cranberries, stuffing and the whole lot. So grab that last drumstick and that glass of wine and have a thoughtful moment of giving thanks for all the blessings you've received over the year. Peace. RJ
Happy October everybody. I can't believe how fast the year has gone by already and it's already time for Halloween! Fall is here and the colors are changing and of course I'm fighting another tournament on Oct 20. This just happens to be the day before my birthday. I'm going to turn 49. I'm almost half a century old. I can't believe I'm almost a half a century old. It's great though because I have shown myself that age is just a number and that you can still hang with the young bucks if you just set your mind to it. So if you're in the St Paul Minnesota area on that day come to Hamline U and watch me throw down in the old man (Masters 4) division.
Also this year is our/Wine Republic's 5th year anniversary! Yea!!! It's been a crazy ride learning about wines, meeting wine lovers, wine makers and permanently staining my teeth purple. It has been worth it. Wine is just one of those things that bring people together. Think on this: have you ever heard, "yeah, we drank a ton of wine and robbed a bank." No you have not. Wine, at least good wine makes you happy and sometimes can help you contemplate the good things in life. Can help you realize when you should be grateful for all the good things that come upon you and even reflect on the not so good things. So we're celebrating with our Italian tasting with crazy ass Italian wines from every region and style. Method Traditional from Franciacorta, still whites and reds from the usual suspects like Tuscany and Piedmonte but also delicacies from Sicily Abruzzo and many points in between. Hell, there's even gonna be some Orangecello and Vin Santo. And if you still can't get your fill of Italian vino I'm going to be teaching a class at the end of the month going over Method Champenoise in Italy, still whites, reds and a dessert wine. Oh yea.
I also am recovering from an injury. Nothing major, it's just that this year for some reason my right ear is jacked am getting cauliflower ear. It has been drained and is currently taped to my head. A physician friend of mine says to get a new hobby but I'm jiu jitsu addict. If I had to choose between jits and wine. I'd pick wine, but it would be tough. Take care and happy Halloween.