Create a Tasteful, fun Bar Cart for your guests!

It’s not hard to create a Tasteful   Mobil cart in your apartment or house.  Now is the time to recharge to full energy and check off all the boxes that you’ve wanted to do for some time now.  It’s the time of year to really get motivated to start new exhilarating projects and actually finish them.

After much entertaining and being entertained in 2012, I’ve noticed that nothing makes more of a statement at an intimate gathering than the hosts ‘bar’.  This is because it’s not just a place to make a cocktail or pour a glass of wine, but yet it’s a time when you are interacting with other guests and can ‘make a drink’ and even a friend at the bar.  How many times have you said,  “Want to make another drink”?  I’m sure plenty.   Your bar is your chance to show your guests your personal style and since it is the center focus of your party, wouldn’t you want it to be a masterpiece?

As we  have entered  into 2013 it is time.  Time to clean up your ‘bar’, get rid of the clutter and start with a clean slate filled with fabulous wines going into 2013. So wipe off the lingering champagne drops from your  previous party, get ride of those half full bottles and start fresh with a stylish yet tidy bar (get rid of clutter!).

 Here is some great   interior décor,  few ideas on prepping your bar for another  amazing year!

Essentials for creating a ‘Tasteful’ bar!

1. Always have Pellegrino glass bottles
2. 2 bottles of nice champs (Veuve Cliquot, Louis Roederer, Ruinart, Moet etc.)
3. Add fake or real limes in a nice dish
4. A pop of color can add a nice touch to your bar. Try adding a colorful flower in a vase
5. Incorporate some sort of interesting glassware
6. Throw a few fab crystal wine stoppers on for decoration or slices of geode coasters in a fun color to go with flowers
7. Come up with a theme and make sure everything complements each other. We  love working with metallics, such as gold with a bright pop of color of fuchsia or cobalt blue
8. Keep out Clutter!!

 

Volia! What do you think?

 

Hot Toddy – the natural healing for your croupy cough.

This the season for runny noses and croupy coughs…but we know just what the doctor ordered: drinks. Alcoholic drinks. But please DO NOT drink these when you’re taking heavy cold meds, but try to take a break from medicating and attempt some natural healing with a stiff drink. You’ll be back to normal in no time.

Hot Toddy

The Hot Toddy is a classic cold cure. Just coat the bottom of a mug with about a tablespoon of honey and add 1 oz. of whiskey, brandy or rum and squeeze in 1/4 of a lemon. At the same time, you should be boiling 1 cup of water with a cinnamon stick, a whole clove and lemon rind for about 3 minutes. Then pour that water through a strainer and into the mug.

The Cure

If you don’t really feel like sipping an entire drink, how about a shot? Just combine 1/2 oz. tequila blanco, 1/2 oz. agave nectar and 1/2 oz. freshly squeezed lime juice. It will be just like when you used to take your cough medicine as a kid, except this will give you a way better buzz.

The Mila Kunis

Okay, this drink doesn’t actually have a name as far as we know, but Mila Kunis told GQ about it in an interview, so therefore we named it after her. She didn’t give any measurements, so just use some common sense and you’ll be fine.

Pour a bottle of Cabernet in a saucepan, then add green tea powder, chai, and two gel caps of fish oil. Let it simmer for a while until the gel caps open and ooze out the liquid. Then add apple cider vinegar and a third of a bottle of vodka. Hmm… yum?

What’s your cure for the common cold?

What does it mean when Wine label says “Contains Sulfites”

 

Have you ever conjectured why a bottle of wine states “CONTAINS SULFITES” on the label while other food items  that contain sulfur get no such warning?

As stated by  Thomas Pinney’s latest book recap- some of the maneuvering from the 1980s has led to this warning. A group tried to have ingredients listed on wine labels as early as 1972. After over a decade of back-and-forth  between agencies, proposals getting rejected from the industry, and ultimately a legal challenge that succeeded in striking it down, ingredient labeling was off the table.

But the forces of “neoprohibitionism” had started gathering steam and in Senator Strom Thurmond, they found their man. This time, Pinney writes, “their goal was not to inform but to frighten.” Initial efforts to get a government warning were stymied, but they scored a victory in getting “CONTAINS SULFITES” to appear on labels starting in 1987. The following year, the government warning language on labels also passed and went into effect. While a small portion of the population is allergic to sulfites, an allergist once told me that those who are allergic generally have preconditions, such as asthma. Further, the reactions are most often severe and may include anaphylaxis (note: they don’t cause headaches).

So if you’ve ever wondered why dried fruits that have higher levels of sulfur than wine contain no government warning, know you know why. First, they’re regulated by different agencies (TTB vs FDA). Second, there’s no anti-dried fruit lobby. Ha Ha!!!

As the topic of ingredient labeling for wine is making the rounds again, it’s worth bearing in mind that the track record of “contains sulfites” verbosity on labels has raised more questions than it has answered and perhaps, as its original proponents intended, scared more people away from wine than it has endangered asthamatics. 

Pre-Game Rituals?

Ever have a couple drinks before hitting the bars? We think it makes sense (only for some – don’t forget to be responsible) for a couple reasons. It saves you money because you can order less drinks at the bar. It also gives you a good excuse to have people over and get friends together. Even though you’ll be out with all of your buddies soon enough… its fun to see people without the crazy crowds and before you need to play wingman for your best friend.

So we want to know, do you have any pregame rituals? What do you usually pre-game with?

Wine is an Art.Winemaker…

Wine is an Art.

Winemakers are the artists,

Growers create the paints,

and

History has prepared the canvasses.”

My favorite Wine quote 

Location, Location, Location! Even when it comes to Wine.

An easy way to appreciate the nuances, flavors and structure of a well-crafted wine is to open a second bottle. Side-by-side comparison of wines created from identical varietals but sourced from dissimilar locations often reveals more than tasting them individually. Even wines from the same vineyard might vary widely each year depending upon the weather or the techniques used during a particular season.

Truly great wines maintain an underlying consistency that speaks to the specific site where the grapes are grown. The French term “terroir” embodies this concept of location as a determinant of a wine’s essence. Grapes grown in the verdant California climate are, and should be, different from those grown in less hospitable climes and those differences ideally are reflected in the wines they produce.

The Chardonnay and Pinot Noir for Champagne are grown at the very limits of the vines’ survivability and the resulting stress is what creates the flavors that are so prized in the wine. On the opposite side of the world and growing spectrum is Australian Shiraz whose flavors mirror the rich agricultural conditions. In some Burgundy vineyards, the difference in soils between one row of vines and the next is sufficient to change the characteristics, quality and ultimately the price of the wine.

Drink First With Your Eyes and Then Your Taste Buds

France’s most refreshing pink drink is the main wine of summer. It’s fresh, crisp, and just the right match for summer salad, pizzas, and almost anything off the grill!

Rose is something you drink first with your eyes, and then with your taste buds.  That’s what a Frenchman told me when we were sipping a coppery pink version that tasted like fresh peaches and cream in a glass last time we were in France.  He wasn’t kidding.  For the advocates, French rose is visual appearance ranging from palest light pink to deepest strawberry red.  The difference in colors is matched only by the variety of styles:  what is light, crisp, refreshing in one region, is full bodied, intense and silky smooth in another region.  And summer is the prefect time to enjoy   rose.  There ‘s just something about summer food-grilled vegetables, steaks, salads, simple seafood dishes-that calls for a glass of something cool and pink.

The most convincing (although maybe not the most romantic) reason to drink French rose comes down to value.  We go through our fair share of rose at our store, so price is very much an issue when it comes down to sales.  Some of the Cult Italian producers rose reaches upward of $80-$100 a bottle. Some of the local California roses approach $40s.  And while you could spend upwards of  $120 on a bottle of Chateau D’Esclans”Garrus” from Provence, you really don’t have to. J  There are plenty of exceptional French roses from Provence, and beyond that are made for summer sipping that are food-friendly, and cost less than $30 a bottle!  The cooler climates of France produces higher acid and lower sugar and alcohol than most Spanish or many New World roses, making them perfect at the summer table.

To be more specific we need to spend time first on explaining color.  Rose wines get their shade from the skins of red grapes.  The grape varietal and the length of time the juice has contact with the skin determine the intensity of color.  Grape skins are also what give a wine it’s tannins, so darker roses are often fuller bodied than their lighter counterparts, like the bright red Greache-driven wines from Tavel in the southern Rhone, or the Cabernet- and Merlot base version From Bordeaux.  Conversely the pale and pretty roses from Provence and the Loire tend to be crisp and lighter in style.

Color can give you other hints about the wine as well.   One of the main things we share with customers is before any tasting; you should first look at the color. This can spot defects.  Then you need to ask yourself some questions such as “Is it a bright and fresh color? Is it beautiful?  And finally going back to the French gentleman – First look and then stick your nose in!

Three of our favorite roses from Provance are   Domaine Tempier Bandol Rose from Provance, Chateau de Pampelonne Rose and Domaine Ott Rose.

There’s a world of rose beyond Provence and, depending on your mood and menu, you might want to venture out to   Languedoc-Roussillon region.  There are plenty more roses from burgundy, Sancerre and Loire Valley that are Pinot based that will be a great accompaniment with a flank steak or grilled pork, smoked trout or pate.  The Roses are also a must with fresh goat cheese or spicy ethnic cuisines from Thai to Mexican or Indian foods.

So, may be as superficial as this could be said: “Judge a glass by its color.”

El Burro Kick’s Ass!

Wine snobs- beware! Please, go no further if your delicate sensibilities and palates can’t take the ass kicken’ title and flavor of this affordable yet deliciously drinkable 100% Grenacha wine. I personally sampled this wine a few weeks back, and remembering how much I enjoyed it, decided to blurb on the blog. The brainstorm went a bit like this:

Me (office guru with a tad of wine experience): “Mmm this is a tasty wine! I’ll be the first to admit I can be a bit biased since I pretty much grew up on hearty nappy Cab’s and Merlot  but this wine had all of that bold yet slightly fruity flavor I was looking for.”

Chris (cellar & wine room guy):  ”It’s kick ass good” (he doesn’t say much…)

Shawn (owner and buyer): “Smooth, rich and well balanced for a soft and elegant wine. A big wine for a little price!”

Tasting Notes: Vivid purple color with bright red rim; raspberry, cherry fruit on the nose with earthy notes of spice, leather, vanilla, and mocha; full bodied with fine soft tannins and well balanced acidity; raspberry and wild berry fruits give way to a long, smooth, spicy finish. 100% Garnacha.

For $11.99 I dare you to find anything better!

What grows together goes together

How to match red wine and fresh summer cheeses is a bigger challenge than its sure partner Sauvignon Blanc. A classic pairing that many think they are perfectly harmonious and who needs anything else?

 

The Bordeaux wine Chateau Cheval Blanc from St-Emilion is predominately Cabernet Franc.

But this idea got me thinking:  During our travel to France last year, we saw first hand the classic pairing of fresh goat cheese and wine  out of France’s Loire Valley, where the cool temperatures keep the Sauvignon Blanc brisk and lively with green, grassy notes–excellent for matching the region’s famed goat cheeses. But once you move downstream from the Sauvignon grapevines, strongholds of Sancerre and Pouilly-Fumé, to the region right around Tours, and the red varieties take over. Many are made from Cabernet Franc (blending with Cabernet Sauvignon and Merlot in the Bordeaux style.  It has resemblance to the white in its acidity, lean fruit, and herbal notes. And, if you’re playing “what grows together goes together,” then Cabernet Franc has every reason to go as well with the local cheeses as does its white counterpart.

However, not all Cabernet Francs are created equal. From the Loire, the grape has spread all over the world, most notably into Bordeaux, where it’s used in conjunction with Cabernet Sauvignon and Merlot to make tannic, long-lived wines, and also in California, where the warmer, sunnier climate typically produces rich, dark cabs–neither terrific with delicate young cheeses.

Blue black grape- grown in Bordeaux and Loire

Even the Loire makes a wide range of Cabernet Francs that, with some chilling and a blindfold could pass as white. At the other end of the spectrum is tannic, cellar-worthy bottling that would flatten almost any cheese. In general, wines sporting the most general appellations–Saumur, Touraine, and Anjou–on their labels are the lightest ones. Wines from sub regions such as Bourgeuil, Chinon, and Champigny tend to be richer, although most are still light enough to let the grassy flavors of a good goat cheese shine through. (Higher prices tend to indicate which the heavy hitters are better left to the cellar or to a steak.)

Now, after reading all this I am pulling out a gorgeous, a young goat’s milk cheese with a cashmere-soft, grey-mottled rind.  You can now ask me what wine we should drink with it. Of course I would say “A red,” “Why would you have anything else? It’s like meat and potatoes, or stir-fry and rice.”

Later, over a snow-white slice of Humboldt Fog and a Chignon, I begin to see how wonderful this match is. The slight tannins in the wine seem to make the cheese feel creamier; red fruit flavors play up the sweetness of the milk. It seems more fully realized than any match with white wine.

Then I go for the Selles. It’s gorgeous, dense, and as sticky as peanut butter, with an earthy, grassy funk. This time the red pulls out that earthy character while the cheese seems to make the wine feel brighter and fresher. It’s kinetic and delicious. Just for good measure, I cut into a small button of Palhais, a superfresh, salty-sweet goat cheese from Portugal. The salt makes the acid in the wine dance, while the sweet milk plays up its fruit. It rocks with red wine.

I’ve basically found two kinds of cheese that go really well with red: Spanish cheese and goat cheese. It’s that vegetal acidity, something about the fight between the wine’s acidity and that of the cheese that’s really fun. One always wins, coming through with a crisp, cutting note, but the other one doesn’t taste tart at all.  On the contrary: when the wine wins, the cheese never tastes creamier; when the cheese wins, a lean, vegetal wine like Cabernet Franc suddenly seems juicy. Why would you do anything else?

Out with the Old, In with the New

Two Hands Bad Impersonator

I was not amused when we received our shipment of Mollydooker Shiraz Enchanted Path!   I could not help looking at the label. Bright red and green with a cartoonish font & character it was written: Mollydooker. It was a twist-off cap too. A goofy label for $90.00 dollars was a chuckle for me. Shelling out for an expensive wine with a goofball label is not an easy sell.  Especially when it reflects the quality of what’s in the bottle. 

I always thought Fun, cute labels belong on inexpensive wines. You will try a Fat bastard for $10.00 but would you pay $190 for a bottle of Kaesler Old Bastard! 

Fast forward 2 weeks - Mollydooker Shiraz Enchanted Path  is selling out quickly.  It appears that enough wine buyers are knowledgeable enough to base their buying verdict on what’s in the bottle. It could be that people like the idea of new labels that reveals new way of looking at things.

Australians have a sassy sense of humor and it shows in some of their wine labels. We all know about wallabies, kangaroos, and penguins on inexpensive, everyday wines, but now some serious wine makers are being lighthearted and are expanding this movement to more expensive bottles. Two Hands  from Australia has been in the top Ten  ranking for two years, makes a $50 Shiraz called Bad Impersonator with a man wearing a disguise of Marx brothers ( style nose-and-glasses) on the label. Kaesler Old Bastard is a favorite of a few celebrities! Layer Cake shows of a label with several layers of cake, then there is Lucky Lizard, Box head Shiraz, Shoofly or the Black Chook!

Wine is meant to be drunk and enjoyed. If the winemaker is trying to bring people from all different walks of life to experience his or her wine, why not add a little humor to the name or label!

But tell me if are you are  hesitant to buy or serve them to your company? Or is it the opposite and you actually are passionate about them? Does it even matter?

 

 

 

(this entry is written by Shawn – Mel and Rose Blogger)