Spent the holiday in Chicago so I’ll have several new wines to review shortly—all good ones! But since it’s a festive time of year, I thought I’d hit a couple of areas that readers have requested more info, since the characters in my books seem to sample these a lot.
I’ll start with a beverage that is, for the most part, out of the realm of my $25.00 price limit. But since I happen to enjoy it and have two favorites which are very close in terms of affordability, I thought I’d take a stab. What’s the beverage? Cognac.
So, what the heck is cognac? There is a saying, “All cognacs are brandies but not all brandies are cognacs.” Technically, brandy labeled as cognac must come from the Cognac region of France. There are strict rules for its preparation beginning with the grapes used, through the pressing, distillation, and aging processes. The entire area of the Cognac region encompasses about 200,000 acres, actually quite a small territory.
The grapes used are covered by the decrees governing the cognac process and come from the white wine varieties of Ugni Blanc, Folle Blanche, and Colombard. Each has its own purpose. The Ugni Blanc is a late maturing disease resistant grape. Oddly, the Folle Blanche and Colombard produce thin wine that wouldn’t ordinarily be bottled. But it’s perfect for the distillation process leading to cognac. The soil is critical to producing cognac. Again, it produces wine that is not very good, but is ideal for distillation. The soil conditions in the Cognac region vary, ranging from chalky to red clay to green fields. The quality variations in cognac are related to the amount of chalk present in the soil. Generally, more chalk content increases the quality of the cognac, and the softer the chalk, the better.
After harvesting, the grapes must be pressed in traditional horizontal plate presses rather than the more modern continuous presses which exert too much pressure and could damage the skins, causing the pressed product to become bitter. This, too, is covered by a decree. Fermentation is natural—no chaptalization (sugar addition) is allowed. Fermentation takes over two to three weeks at which point the wine is quite delicate and must be distilled immediately while it’s still fresh. Because the alcohol content is low, it takes about ten gallons of wine to make a gallon of cognac. Distillation is done in a charentais pot still, an onion shaped copper boiler that’s heated over an open flame. A swan-necked copper tube connects the pot to a condensing coil and cooling tank. This first distillate is called brouillis, a cloudy liquid with an alcohol content of 28-32% by volume. The brouillis is subjected to a second distillation from which the final distillate or eau-de-vie is obtained.
The eau-de-vie is placed in oak casks created from 100-year-old French oak trees taken from either the Limousin or Troncais forests. The wood transfers its tannin and color to the young cognac during the aging process. Troncais tannins are said to impart smoothness while Limousin wood is known for the strength and balance it imparts to cognac. Aging must be for a minimum of 2 years but can be fifty years and more.
Cognac is not a single year’s distillation but rather a complex blend of many different cognacs ranging in years of age. The final step is the blending of the individual cognacs, a process that is more art than science.
Cognacs have several designations:
V.S.: Very special. These cognacs are the youngest but must have been aged for at least two years.
V.S.O.P.: Very superior old pale. The youngest blend here is at least four years old.
X.O. and Napoleon: These are the top of the line in which the youngest blend is at least six years old.
The top cognac houses are Remy Martin, Courvoisier, Martell, Hennesey, and Camus. Many of these cognacs start at $100.00 and up and some can be well over $1,000 a bottle. But if you have a hankering for something different, especially when the temperature dips and the world is covered in a blanket of snow, here are a couple of my favorites that I can afford. Keep in mind that you don’t open a bottle of cognac and consume the entire bottle at one sitting. The alcohol content is about 70%, slightly less than whiskey. Instead, take a wine glass, or a small snifter and fill it about a quarter full. No more than two ounces at a time. Let it breath for a while to open up the aromas. Then bring the glass to your nose and sniff it delicately. Note the bouquet. Lastly, take a tiny amount into your mouth, run it over your tongue, hold it, then swallow it. You should feel a nice warmth spreading across your body.
First up, Courvoisier V.S. It’s about $30.00 normally but watch for sales. I usually get it for $27.00 which is pretty close to my $25.00 limit. The bouquet brings subtle tones of plums, raisins, almonds, and vanilla. It’s a delightful aroma that won’t bring tears to your eyes like some brandies I’ve had. It’s very smooth in the mouth and on the finish, with notes of raisins, currents and vanilla. My favorite.
Remy Martin V.S. It’s priced the same as the Courvoisier. Very smooth and drinkable. Milder aroma of vanilla, hazelnuts, and plums.
If you want to stretch your budget a bit more, try Camus VSOP, about $40.00 a bottle. It contains a high proportion of the rarest cognac growths and has a beautiful aroma of hazelnuts and almonds. Slightly fruity too. On the palate, it shows notes of vanilla, hazelnut, and peppery spices.
Until next time, enjoy some wine.
Ciao!
The Death Whisperer Series
The Death Whisperer Series available at https://www.amazon.com/author/dmichaelolive
Tuesday, December 30, 2008
Tuesday, December 16, 2008
Wines for spicy foods from San Francisco
All right. Last night in San Francisco and I’ve got two more wines and a fantastic Indian restaurant for you.
The first is a Joel Gott Cabernet Sauvignon; $18.00. Floral, but complex nose. Flavors of blackberry, spicy fruit, peppercorns and coffee. Tannins and acidity were mild. It was good but not terribly remarkable for my tastes.
Next, the restaurant: Amber. It’s an Indian restaurant behind the Marriott off Market Street. My dinner started with spinach and feta kulcha, a nan or bread cooked in a Tandoor oven and stuffed with chopped spinach and feta cheese. Dinner was Goan spicy scallops. Six enormous scallops were spiced, grilled, and served with a spicy sauce. It came with Indian spiced rice containing carrots, peas, and corn. It was fantastic!
Now, to stand up to the spices, I needed a wine with strength so I ordered a Domaine Gouran Chinon Loire Cabernet Franc, somewhere between $18.00 and $24.00. Cabernet Franc’s are a conundrum. They are thought of as the “other” cabernet, often ignored as a result. Yet from my point of view, they can be very drinkable, especially those that are from the middle of the Loire region where it really shines. The cabernet francs are under-rated by those who like big, fat, oaky reds that are heavy on the alcohol. Yet because of their underdog status, the French versions can be real bargains. The red wines of Saumur, Saumur-Champigny, Chinon, Bourgueil and St-Nicolas-de-Bourgueil are almost exclusively Cabernet Franc.
This one had a voluptuous nose of wild flowers, cranberry, black currants and earth with distinct spicy overtones. It burst on the palate with cherry, cranberry, and a hint of smokiness. It stood up perfectly to the spicy food, cutting through the richness. In spite of the cold and rain, San Francisco was definitely good for wine.
Ciao!
The first is a Joel Gott Cabernet Sauvignon; $18.00. Floral, but complex nose. Flavors of blackberry, spicy fruit, peppercorns and coffee. Tannins and acidity were mild. It was good but not terribly remarkable for my tastes.
Next, the restaurant: Amber. It’s an Indian restaurant behind the Marriott off Market Street. My dinner started with spinach and feta kulcha, a nan or bread cooked in a Tandoor oven and stuffed with chopped spinach and feta cheese. Dinner was Goan spicy scallops. Six enormous scallops were spiced, grilled, and served with a spicy sauce. It came with Indian spiced rice containing carrots, peas, and corn. It was fantastic!
Now, to stand up to the spices, I needed a wine with strength so I ordered a Domaine Gouran Chinon Loire Cabernet Franc, somewhere between $18.00 and $24.00. Cabernet Franc’s are a conundrum. They are thought of as the “other” cabernet, often ignored as a result. Yet from my point of view, they can be very drinkable, especially those that are from the middle of the Loire region where it really shines. The cabernet francs are under-rated by those who like big, fat, oaky reds that are heavy on the alcohol. Yet because of their underdog status, the French versions can be real bargains. The red wines of Saumur, Saumur-Champigny, Chinon, Bourgueil and St-Nicolas-de-Bourgueil are almost exclusively Cabernet Franc.
This one had a voluptuous nose of wild flowers, cranberry, black currants and earth with distinct spicy overtones. It burst on the palate with cherry, cranberry, and a hint of smokiness. It stood up perfectly to the spicy food, cutting through the richness. In spite of the cold and rain, San Francisco was definitely good for wine.
Ciao!
San Francisco in December
Well, here I am in rainy, cold San Francisco. Of course, “cold” is relative, since my wife said it’s barely above zero with wind chills hovering around -20F back home. Had to give a talk at the American Society for Cell Biology meeting, which I find a drag at this time of year. But it does give me a chance to review some new restaurants and wines. Sooo, here goes.
I got in late to the San Francisco Marriott last Saturday night. Thankfully, Annabelle’s was still serving at 10:30 PM. I’ve reviewed this restaurant before, but since the menu and wines change, I’ll give it another go. I hadn’t eaten since breakfast in Nebraska, which means this was 12:30 AM for me and I was HUNGRY! Started with a cup of very unremarkable seafood bisque. It had a tomato base and the waiter said it had shrimp and mussels in it, but they were nowhere to be found. It was simply a fishy tasting tomato soup. Disappointing. However, next was an appetizer of white cheddar cheese, lightly breaded and fried, then covered with an apple liqueur and diced apples—very nice. For my main course, I had lamb medallions, medium rare, accompanied by a hash of diced rutabaga, carrots, and onions. The lamb was lightly covered in a brown sauce tasting slightly sweet, probably from a touch of brown sugar. Both were excellent. Dessert was toasted bread pudding topped with a Jameson whiskey sauce and accompanied by a chocolate expresso pot de crème. The latter is a dense, creamy, concoction resembling a pudding more than a mousse. Suffice to say, both were outstanding. Wine for the night was a Storybook Mountain Napa Estate, Mayacamas Range Zinfandel. It’s about $24.00 in the stores. Nice deep red color. Fruity bouquet. Berries, strawberry, and spice on the palate. Storybrook Mountain is known for its fine zinfandels and this was definitely one of them.
Sunday, I and three colleagues tried Daffodil’s, just north of Union Square halfway up Nob Hill. It’s a little known place that I can usually get in without a reservation. For an appetizer, I had breaded deep fried calamari with similarly breaded pieces of dill pickle and sauce of jalapenos and cilantro crème fraiche. It was unusual…and very good. The sauce was outstanding with just enough bite to make it interesting.
Two entrees to review here. First was a fettuccine lamb ragout in a brown sauce, similar to what I experienced at Annabelle’s. It was laced with morel mushrooms and diced shallots. Very tasty. Second was a grilled pork chop with an apple liqueur based sauce over wild rice. The pork chop was good, meaty with no fat, and cooked perfectly. Very succulent. For the wine, I chose a Fleur Carneros Pinot Noir, which goes with just about everything. It’s a lighter red with brilliant color and a bouquet of ripe cherries and cranberries. On the palate, the berries persist with a touch of spice and nutmeg. While it’s fruity, this wine is soft and supple with a lingering finish of berries and spice. It generally runs around $15.00 in the stores.
Well, that should keep you drooling for now. I’ll write more as I finish out my trip tomorrow. Until then, enjoy some wine.
Ciao!
I got in late to the San Francisco Marriott last Saturday night. Thankfully, Annabelle’s was still serving at 10:30 PM. I’ve reviewed this restaurant before, but since the menu and wines change, I’ll give it another go. I hadn’t eaten since breakfast in Nebraska, which means this was 12:30 AM for me and I was HUNGRY! Started with a cup of very unremarkable seafood bisque. It had a tomato base and the waiter said it had shrimp and mussels in it, but they were nowhere to be found. It was simply a fishy tasting tomato soup. Disappointing. However, next was an appetizer of white cheddar cheese, lightly breaded and fried, then covered with an apple liqueur and diced apples—very nice. For my main course, I had lamb medallions, medium rare, accompanied by a hash of diced rutabaga, carrots, and onions. The lamb was lightly covered in a brown sauce tasting slightly sweet, probably from a touch of brown sugar. Both were excellent. Dessert was toasted bread pudding topped with a Jameson whiskey sauce and accompanied by a chocolate expresso pot de crème. The latter is a dense, creamy, concoction resembling a pudding more than a mousse. Suffice to say, both were outstanding. Wine for the night was a Storybook Mountain Napa Estate, Mayacamas Range Zinfandel. It’s about $24.00 in the stores. Nice deep red color. Fruity bouquet. Berries, strawberry, and spice on the palate. Storybrook Mountain is known for its fine zinfandels and this was definitely one of them.
Sunday, I and three colleagues tried Daffodil’s, just north of Union Square halfway up Nob Hill. It’s a little known place that I can usually get in without a reservation. For an appetizer, I had breaded deep fried calamari with similarly breaded pieces of dill pickle and sauce of jalapenos and cilantro crème fraiche. It was unusual…and very good. The sauce was outstanding with just enough bite to make it interesting.
Two entrees to review here. First was a fettuccine lamb ragout in a brown sauce, similar to what I experienced at Annabelle’s. It was laced with morel mushrooms and diced shallots. Very tasty. Second was a grilled pork chop with an apple liqueur based sauce over wild rice. The pork chop was good, meaty with no fat, and cooked perfectly. Very succulent. For the wine, I chose a Fleur Carneros Pinot Noir, which goes with just about everything. It’s a lighter red with brilliant color and a bouquet of ripe cherries and cranberries. On the palate, the berries persist with a touch of spice and nutmeg. While it’s fruity, this wine is soft and supple with a lingering finish of berries and spice. It generally runs around $15.00 in the stores.
Well, that should keep you drooling for now. I’ll write more as I finish out my trip tomorrow. Until then, enjoy some wine.
Ciao!
Wednesday, December 10, 2008
Kendall Jackson Zin
Got a new wine for you tonight. Actually, my wife picked it and she’s rather proud because it’s a good one.
2006 Kendall Jackson Vintner’s Reserve Zinfandel. $10.99 (they were having a sale). This is a medium bodied wine with a rich, ruby color. The aroma of raspberry, blueberry, spice, and lots of berry fruit hits you right away. In the mouth, I tasted strawberry, cherry, and blackberry with a touch of spice accent that lingered on a long, pleasant finish. For the money, this is an excellent wine. It’s not too heavy and will go nicely with all kinds of foods. I think it’s normally around $13.00, but my wife’s sharp eyes caught the sale. Enjoy!
Ciao!
2006 Kendall Jackson Vintner’s Reserve Zinfandel. $10.99 (they were having a sale). This is a medium bodied wine with a rich, ruby color. The aroma of raspberry, blueberry, spice, and lots of berry fruit hits you right away. In the mouth, I tasted strawberry, cherry, and blackberry with a touch of spice accent that lingered on a long, pleasant finish. For the money, this is an excellent wine. It’s not too heavy and will go nicely with all kinds of foods. I think it’s normally around $13.00, but my wife’s sharp eyes caught the sale. Enjoy!
Ciao!
Saturday, December 6, 2008
RISE OF THE FALLEN Released!!!
RISE OF THE FALLEN Released!!!
I know you’ve all been waiting with baited breath for the release of my new novel, Rise of the Fallen. Well…IT’S HERE!
Right now, it’s available at Buy Books on the Web (http://www.bbotw.com/). The direct url is: http://www.bbotw.com/product.aspx?ISBN=0-7414-5055-0
ISBN: 0-7414-5055-0
It will be available through Barnes and Noble, Borders, Amazon, Walmart, etc, in about a month. Just to give you a glimpse of the story, see below for the trailer and first chapter.
Synopsis:
A leading U.S. bioweapons scientist dies of an unexplainable neurological disease. A Swiss chocolate factory is guarded by highly trained combat troops. Chechnya is destroyed with thermobaric bombs after an outbreak of a bioterrorist virus. And the beautiful, but enigmatic CEO of a biotechnology company fights off a take-over attempt by a sinister Boston investment group. Unrelated as these events may seem, Liam Michaels, an artist, photographer—and the immortal Angel of Death—recognizes an insidious plot by fallen angels and must act quickly to stop the rise of the Fallen.
Sunday, May 4th; Framingham, Massachusetts
Jeffery Blazek was dying. He lay on the kitchen floor of his cozy, three-bedroom house that backed up to the Boy Scouts forest preserve in Framingham, Massachusetts, unable to move or call for help. His muscle control was gone, and the room smelled of urine and feces. Saliva drooled slowly down his cheek and pooled under his face. His mouth snapped open and shut like a fish out of water, and his breath came in strained gasps accompanied by whistling rales. His body shook with constant tremors; his left hand beat gently against the floor. He was dying.
Two bizarre-looking figures sat at the kitchen table covered head to toe in pale green hazmat suits made of a lyotropic, liquid crystal-butyl rubber composite. The suits operated on a principle similar to Gore-Tex, but with pores one hundred times smaller, blocking the entry of bacteria, viruses, and most chemical warfare agents. Blue, latex gloves covered their hands and they wore clear plastic facemasks attached to respirators on their backs. Both calmly took notes on the Tablet PC’s of two Panasonic Toughbook computers.
A man’s baritone voice spoke. “Let’s go over the progression of the disease.”
“Fire away, my young genius.” The voice of the second figure was female with a slight Irish accent.
The man frowned through his mask. “The pneumonia first appeared three weeks ago, correct?”
“Yep, inoculated him twenty-eight days ago on Sunday, April 6th, as he took a leak in the company washroom,” the second figure answered. “There’s a lesson here, sweetums.” She stared at the man, her eyes glittering behind her mask. “Working weekends will kill you. I put the inoculum in the automatic air freshener dispenser.”
“When did his symptoms first appear?” asked the man.
“Let’s see.” The woman consulted her computer. “Five days after the initial exposure, he showed signs of pneumonia. Doctor put him on azithromycin. Looks like his pneumonia was better five days after beginning treatment.”
“Excellent. When did the neurological symptoms appear?”
The woman again checked her computer notes. “Twenty-one days after infection he began to complain of tremors and a general weak¬ness in his legs. According to his medical records, he stated he felt unsteady and found himself leaning against the walls of his home in order to walk without falling.” She looked up from her computer and smirked. “Sounds like you after a couple of beers.”
“Cut the crap,” the male snarled.
“No sense of humor, little one?” the female purred. “Twenty-five days after infection, his doctor wrote that his speech was slurred, his coordination deteriorating. Boy, this really could be you after tossing back a few.”
The man ignored the comment. “And the doctor’s opinion?”
“Doc suspected Guillain-Barré syndrome.”
Guillain-Barré syndrome resulted from an attack on the peripheral nerves by the body's immune system. It usually followed a few days or weeks after a respiratory or gastrointestinal viral infection. The symptoms varied and included weakness or tingling sensations in the legs and, in many instances, spread to the arms and upper body. The symptoms could increase in intensity until the muscles were useless, and the victim was almost paralyzed. In most cases the affected patient recovered completely, but in rare instances, the paralysis remained. Even rarer, death occurred.
“Exactly what we hoped. So, if today is day twenty-eight post-infection, then the symptoms have progressed just as expected,” the man declared, flexing his gloved fingers.
The man on the floor gasped frantically. His body tried to inhale more deeply without exhaling, straining for the last bit of precious oxygen. Abruptly, the sounds of his wheezing ended and his chest muscles stopped working. He was dead.
“Ironic, isn’t it? The guy’s an infectious disease expert,” the mysterious man said.
“Correction. Was an infectious disease expert.”
“Whatever,” the man continued. “Here he is, dead from an infection, and there was nothing he could do to prevent or cure it.”
“At least you’re good at some things, kitten,” the female said. “I’d say the Desesperado agent is a success.” She began typing into her computer. “Let’s see, oh-three-thirty-five hours, May 4th, the subject, Jeffery Blazek, was pronounced dead. The presumed cause, Guillain-Barré syndrome.”
“That’s it. We’re out of here,” the man said.
The two figures removed aerosol cans of a disinfectant cocktail from small bags at their feet and sprayed down the computers. They left the house through the back door, closing and locking it. The moon shone brightly on the warm, New England spring night. The smell of red hemlock chips arranged neatly around a flagstone garden path filled the air with an earthy fragrance. The man removed a small disinfectant canister from the bag and attached it to a neatly coiled hose connected to a faucet at the back of the house. He turned on the hose and began to spray the woman’s suit as she held her arms out parallel to the ground. When she’d been disinfected, she did the same for him. They carefully removed their suits, placed them in black, self-sealing, plastic bags, and stepped into the forest behind the house.
“So, kitten, since the bug doesn’t affect you and me, why the suits?” the woman asked. Her long black, hair was tied in a ponytail and she wore a black, nomex jumpsuit with military combat boots.
“I just wanted to make sure the agent wasn’t transmissible person-to-person. Otherwise, with all the person-to-person contact you have each night, you might have started an epidemic.”
The woman grinned. “You do have a sense of humor, kitten!” She moved closer to him. “But I don’t think you’re ready for person-to person contact with me. You might get hurt. So be respectful of a lady, sweetums.”
The man snorted and dragged a large rubberized duffle bag out from under a magenta-blooming rhododendron bush. The man and woman carefully placed their equipment in the duffle bag and sealed it. The man threw it over his shoulder and the two disappeared down a path into the forest.
I know you’ve all been waiting with baited breath for the release of my new novel, Rise of the Fallen. Well…IT’S HERE!
Right now, it’s available at Buy Books on the Web (http://www.bbotw.com/). The direct url is: http://www.bbotw.com/product.aspx?ISBN=0-7414-5055-0
ISBN: 0-7414-5055-0
It will be available through Barnes and Noble, Borders, Amazon, Walmart, etc, in about a month. Just to give you a glimpse of the story, see below for the trailer and first chapter.
Synopsis:
A leading U.S. bioweapons scientist dies of an unexplainable neurological disease. A Swiss chocolate factory is guarded by highly trained combat troops. Chechnya is destroyed with thermobaric bombs after an outbreak of a bioterrorist virus. And the beautiful, but enigmatic CEO of a biotechnology company fights off a take-over attempt by a sinister Boston investment group. Unrelated as these events may seem, Liam Michaels, an artist, photographer—and the immortal Angel of Death—recognizes an insidious plot by fallen angels and must act quickly to stop the rise of the Fallen.
Sunday, May 4th; Framingham, Massachusetts
Jeffery Blazek was dying. He lay on the kitchen floor of his cozy, three-bedroom house that backed up to the Boy Scouts forest preserve in Framingham, Massachusetts, unable to move or call for help. His muscle control was gone, and the room smelled of urine and feces. Saliva drooled slowly down his cheek and pooled under his face. His mouth snapped open and shut like a fish out of water, and his breath came in strained gasps accompanied by whistling rales. His body shook with constant tremors; his left hand beat gently against the floor. He was dying.
Two bizarre-looking figures sat at the kitchen table covered head to toe in pale green hazmat suits made of a lyotropic, liquid crystal-butyl rubber composite. The suits operated on a principle similar to Gore-Tex, but with pores one hundred times smaller, blocking the entry of bacteria, viruses, and most chemical warfare agents. Blue, latex gloves covered their hands and they wore clear plastic facemasks attached to respirators on their backs. Both calmly took notes on the Tablet PC’s of two Panasonic Toughbook computers.
A man’s baritone voice spoke. “Let’s go over the progression of the disease.”
“Fire away, my young genius.” The voice of the second figure was female with a slight Irish accent.
The man frowned through his mask. “The pneumonia first appeared three weeks ago, correct?”
“Yep, inoculated him twenty-eight days ago on Sunday, April 6th, as he took a leak in the company washroom,” the second figure answered. “There’s a lesson here, sweetums.” She stared at the man, her eyes glittering behind her mask. “Working weekends will kill you. I put the inoculum in the automatic air freshener dispenser.”
“When did his symptoms first appear?” asked the man.
“Let’s see.” The woman consulted her computer. “Five days after the initial exposure, he showed signs of pneumonia. Doctor put him on azithromycin. Looks like his pneumonia was better five days after beginning treatment.”
“Excellent. When did the neurological symptoms appear?”
The woman again checked her computer notes. “Twenty-one days after infection he began to complain of tremors and a general weak¬ness in his legs. According to his medical records, he stated he felt unsteady and found himself leaning against the walls of his home in order to walk without falling.” She looked up from her computer and smirked. “Sounds like you after a couple of beers.”
“Cut the crap,” the male snarled.
“No sense of humor, little one?” the female purred. “Twenty-five days after infection, his doctor wrote that his speech was slurred, his coordination deteriorating. Boy, this really could be you after tossing back a few.”
The man ignored the comment. “And the doctor’s opinion?”
“Doc suspected Guillain-Barré syndrome.”
Guillain-Barré syndrome resulted from an attack on the peripheral nerves by the body's immune system. It usually followed a few days or weeks after a respiratory or gastrointestinal viral infection. The symptoms varied and included weakness or tingling sensations in the legs and, in many instances, spread to the arms and upper body. The symptoms could increase in intensity until the muscles were useless, and the victim was almost paralyzed. In most cases the affected patient recovered completely, but in rare instances, the paralysis remained. Even rarer, death occurred.
“Exactly what we hoped. So, if today is day twenty-eight post-infection, then the symptoms have progressed just as expected,” the man declared, flexing his gloved fingers.
The man on the floor gasped frantically. His body tried to inhale more deeply without exhaling, straining for the last bit of precious oxygen. Abruptly, the sounds of his wheezing ended and his chest muscles stopped working. He was dead.
“Ironic, isn’t it? The guy’s an infectious disease expert,” the mysterious man said.
“Correction. Was an infectious disease expert.”
“Whatever,” the man continued. “Here he is, dead from an infection, and there was nothing he could do to prevent or cure it.”
“At least you’re good at some things, kitten,” the female said. “I’d say the Desesperado agent is a success.” She began typing into her computer. “Let’s see, oh-three-thirty-five hours, May 4th, the subject, Jeffery Blazek, was pronounced dead. The presumed cause, Guillain-Barré syndrome.”
“That’s it. We’re out of here,” the man said.
The two figures removed aerosol cans of a disinfectant cocktail from small bags at their feet and sprayed down the computers. They left the house through the back door, closing and locking it. The moon shone brightly on the warm, New England spring night. The smell of red hemlock chips arranged neatly around a flagstone garden path filled the air with an earthy fragrance. The man removed a small disinfectant canister from the bag and attached it to a neatly coiled hose connected to a faucet at the back of the house. He turned on the hose and began to spray the woman’s suit as she held her arms out parallel to the ground. When she’d been disinfected, she did the same for him. They carefully removed their suits, placed them in black, self-sealing, plastic bags, and stepped into the forest behind the house.
“So, kitten, since the bug doesn’t affect you and me, why the suits?” the woman asked. Her long black, hair was tied in a ponytail and she wore a black, nomex jumpsuit with military combat boots.
“I just wanted to make sure the agent wasn’t transmissible person-to-person. Otherwise, with all the person-to-person contact you have each night, you might have started an epidemic.”
The woman grinned. “You do have a sense of humor, kitten!” She moved closer to him. “But I don’t think you’re ready for person-to person contact with me. You might get hurt. So be respectful of a lady, sweetums.”
The man snorted and dragged a large rubberized duffle bag out from under a magenta-blooming rhododendron bush. The man and woman carefully placed their equipment in the duffle bag and sealed it. The man threw it over his shoulder and the two disappeared down a path into the forest.
Australian Reds
Hectic week following the Holiday, but it’s time for two new wines. I was intrigued by the Rosemont Cabernet from Australia that we had at my daughter’s wedding recently. As I said in my review, it was quite good and only 8.50 a bottle. Soooo, I bought a bottle of their Merlot and Pinot Noir to “taste” them out. One was good, the other just okay. First the good:
Rosemont Merlot, 2006; $8.50: Dark red color with a deep, ripe berry bouquet. Dark cherry, and plum predominate in the mouth with just a touch of oak. Smooth with a long finish. It seems to be almost chewy in the mouth and coats the glass as it’s swirled. For $8.50, this is a nice one. Goes good with spicy foods or red meat.
Rosemont Pinot Noir, 2006; $8.50: Lighter in color than the Merlot. Berries on the nose and in the mouth. A bit thin for my taste and initially had a slight alcohol taste. It was okay but if you’re exploring Australian reds, I’d recommend the Cabernet or the Merlot.
Coming soon, a little something that is usually out of the price range that I review, but since the characters in my book drink it a lot, I thought I’d do a bit on Cognac’s. There’s one in particular for beginners that I’ll recommend. Stay tuned!
Ciao!
Rosemont Merlot, 2006; $8.50: Dark red color with a deep, ripe berry bouquet. Dark cherry, and plum predominate in the mouth with just a touch of oak. Smooth with a long finish. It seems to be almost chewy in the mouth and coats the glass as it’s swirled. For $8.50, this is a nice one. Goes good with spicy foods or red meat.
Rosemont Pinot Noir, 2006; $8.50: Lighter in color than the Merlot. Berries on the nose and in the mouth. A bit thin for my taste and initially had a slight alcohol taste. It was okay but if you’re exploring Australian reds, I’d recommend the Cabernet or the Merlot.
Coming soon, a little something that is usually out of the price range that I review, but since the characters in my book drink it a lot, I thought I’d do a bit on Cognac’s. There’s one in particular for beginners that I’ll recommend. Stay tuned!
Ciao!
Sunday, November 23, 2008
Dr. Loosen Riesling Kabinett
Tonight's wine is a German riesling. It's a real find as my local wine shop just got in a peck of different wine offerings from Dr. Loosen vineyards and these are premier German wines.
Dr Loosen Graacher Himmelreich Riesling Kabinett 2006; $23.00: This is a “Qualitätswein mit Prädikat” wine, which, if you read my blog entry on German wines, you’ll recall come in six types: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. These are the finest of German wines. No chaptalization (addition of extra sugar) is allowed. This one is bottled under a screw cap, which for me, means I don’t have to carry around a cork screw when I’m traveling.
The wines of Ernst Loosen, whether it’s this affordable Kabinett or an expensive Auslese, in my opinion, are some of the best examples of wines from the Mosel. As I just said, the Kabinett is quite affordable considering his stature in the German wine industry.
This is a wonderful wine, with a fabulous nose of pears, apples, and a touch of spice. The wonderful bouquet adds to the honeyed, yet not overly sweet palate. The taste has a hint of melon in the finish. It’s a well balanced wine with a creamy richness that continues until the very clean, crisp finish. This is a very good wine indeed. If you find it, buy it! You’ll enjoy it. In fact, I have a second bottle so I think I’ll do just that.
Ciao!
Dr Loosen Graacher Himmelreich Riesling Kabinett 2006; $23.00: This is a “Qualitätswein mit Prädikat” wine, which, if you read my blog entry on German wines, you’ll recall come in six types: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. These are the finest of German wines. No chaptalization (addition of extra sugar) is allowed. This one is bottled under a screw cap, which for me, means I don’t have to carry around a cork screw when I’m traveling.
The wines of Ernst Loosen, whether it’s this affordable Kabinett or an expensive Auslese, in my opinion, are some of the best examples of wines from the Mosel. As I just said, the Kabinett is quite affordable considering his stature in the German wine industry.
This is a wonderful wine, with a fabulous nose of pears, apples, and a touch of spice. The wonderful bouquet adds to the honeyed, yet not overly sweet palate. The taste has a hint of melon in the finish. It’s a well balanced wine with a creamy richness that continues until the very clean, crisp finish. This is a very good wine indeed. If you find it, buy it! You’ll enjoy it. In fact, I have a second bottle so I think I’ll do just that.
Ciao!
Monday, November 17, 2008
Winter red wines
Got a bit of catching up to do after all my traveling and my daughter’s wedding so I’ve got a couple of new wines for you tonight.
Rosemont Shiraz from Australia; $8.50: Dark red in color. Berries and spices on the nose. Viscous texture in the mouth. Blackberry and peppery spice notes. Fruity but no trace of cloying sweetness. Would stand up well to spicy foods, even pizza. I rarely find wines this nice for the price.
2006 Dolcetto “Remari”, Witness Tree Vineyards, Oregon; $25.00: I got this on sale which brought the price into my $25.00 range. I think you’ll normally find it for about $29-$30.00. According to the manufacturer, it’s a very limited bottling taken from a small half-acre block of vines. The Dolcetto grape is native to Northern Italy and results in a big, juicy wine. It’s great as a cocktail wine, yet its natural acidity lets it pair well with all kinds of foods. Dark red in color. Cherry and strawberry aromas on the nose. Big cherry and strawberry flavors in the mouth with a nice lingering finish. Really nice wine. We drank it to celebrate our daughter’s marriage.
Both of these are excellent “cold weather” wines. By that I mean on a cold winter night, light a fire in the fireplace, snuggle into your favorite chair with a good thriller (preferably one of mine) and enjoy a glass or two…or three, etc.
Ciao!
Rosemont Shiraz from Australia; $8.50: Dark red in color. Berries and spices on the nose. Viscous texture in the mouth. Blackberry and peppery spice notes. Fruity but no trace of cloying sweetness. Would stand up well to spicy foods, even pizza. I rarely find wines this nice for the price.
2006 Dolcetto “Remari”, Witness Tree Vineyards, Oregon; $25.00: I got this on sale which brought the price into my $25.00 range. I think you’ll normally find it for about $29-$30.00. According to the manufacturer, it’s a very limited bottling taken from a small half-acre block of vines. The Dolcetto grape is native to Northern Italy and results in a big, juicy wine. It’s great as a cocktail wine, yet its natural acidity lets it pair well with all kinds of foods. Dark red in color. Cherry and strawberry aromas on the nose. Big cherry and strawberry flavors in the mouth with a nice lingering finish. Really nice wine. We drank it to celebrate our daughter’s marriage.
Both of these are excellent “cold weather” wines. By that I mean on a cold winter night, light a fire in the fireplace, snuggle into your favorite chair with a good thriller (preferably one of mine) and enjoy a glass or two…or three, etc.
Ciao!
Sunday, November 16, 2008
Port Wines
Well, I haven’t blogged in three weeks for two reasons. First, I was traveling. Second, my only daughter got married yesterday and the wedding occupied all of my time. But, as promised previously, tonight I want to talk about Ports.
Well, first off, what in the world is Port? Like champagne, officially Port is a fortified wine produced in a specific region of Douro, Portugal. True Port comes only from Portugal. However, again, similar to champagne, there are varieties of fortified wine from other countries that are called by their style such as a tawny.
Ports are fortified, that is, the fermentation process is stopped an extra alcohol added. Port-type wines have an alcohol content between 19% and 22% by volume in contrast to non-fortified wines which generally run around 14%. The traditional methods call for the addition of grape brandy. The wine is aged in wood barrels where it develops a bouquet that is described as being reminiscent of dried fruit and spices. The aging process also gives it its smoothness. The longer the aging, the smoother the wine, and the more complex the bouquet. There are several types of Port and Port-like wines (Non-Portuguese equivalents) but there are essentially two aging styles: oxidative aging and reductive aging. Ports aged by the oxidative process are matured in wooden barrels with a slight bit of exposure to oxygen. They tend to be more intense and a bit more viscous. Wines aged by a reductive process are sealed in their container and never see oxygen. They tend to be smoother with less tannic character. The following are some of the types of Port:
Ruby
Ruby Ports are younger wines and, as the name would suggest, have a deep ruby red color. They tend to be fruity in character and are usually aged for 3-5 years in sealed stainless steel containers. Thus, they are aged by the reductive process. They are usually the cheapest of the Ports.
Tawny
Tawny’s are aged using an oxidative process and as a result vary considerably in character. Tawny Reserve port is aged a minimum of 7 years in wooden barrels. They have a nutty flavor underlying their fruit.
Age Denotations for Ports
For true Ports, the age indicators are 10, 20, 30, and more than 40 years. These are usually Tawny’s blended from different years but with similar characteristics. A 20-year old Tawny Port has the character of a wine that has aged for 20 years.
More Port Craziness
Wines from a single year that have aged for at least seven years. These uniform types are labeled "dated port."
Late Bottled Port (LBV): These are made from a single vineyard, but typically is not good enough to make a true vintage port. The wine is aged in wood for 4 to 6 years before being filtered and bottled. LBVs can be drunk sooner than full vintages. Traditionally, it's gentler and more full-bodied than vintage port wine (of the same year). A very nice LBV is Graham's Late-Bottled Vintage, about $15 a bottle. It’s a purplish colored, full-bodied wine with a taste of dried fruit and raisins, and a sweet, lingering finish.
Vintage Port: Vintage Ports are the kings of Port. They are also the most expensive. They are made from a single harvest of exceptional quality. Vintage port is kept in wooden barrels for two to three years of oxidative aging before it is bottled. Once in the bottle, they are aged for 10 to 50 years.
Aged Tawnys: These are the Ports your most likely to encounter. The older the Port, the smoother and more luscious the wine—and the higher the cost. Here are a couple that I’ve tasted to give you an idea of the price range:
Delaforce “His Eminence’s Choice” 10 year old Tawny: Bouquet of fruit and honey, accented with berries and spices. Smooth, with walnut-like overtones with a heavier taste of alcohol. About $20 a bottle.
Taylor Fladgate 20 year old Tawny: Interesting bouquet with fruit overlayered with scents of cinnamon, anise, and coffee. Very smooth with a long, lingering aftertaste of chocolate and spices. About $50 a bottle.
Graham’s 30 year old Tawny Port: Incredible spicy fruit aroma. It has a slightly drier taste with a rich, viscous texture and a long aftertaste of raisins and caramel. It’s a truly incredible wine. About $90 a bottle.
One of the most famous non-Portugese Port-like wines is Australia’s famous House of Seppelt’s Para vintage Tawny. Each year for the past 30 years, House of Seppelt has released a 100 year old vintage Tawny. Technically it’s not a Port because it’s not from the specially demarcated region in Portugal. But is an exquisite wine with a bouquet of wood, earth, and chocolate and a taste of dark chocolate, toffee, and plum pudding—and it costs over $1,000 Euros a bottle.Now, if you want to taste some of the more expensive Ports, look for a wine bar or restaurant that serves them as flights—one ounce samples of 3 to 4 types. I recently had a flight of the Delaforce, Taylor, and Graham at Legal Seafood in Boston for $14.00. Not bad when you consider how much these run per bottle.
Now it’s time for me to kick back and relax. When it’s your only daughter getting married, you want it to be perfect (it was!) and the amount of work that goes into pulling it off left my wife and I exhausted. But both bride and groom are a happy couple so it was worth it! Time to sit back and enjoy a new wine!
Ciao!
Well, first off, what in the world is Port? Like champagne, officially Port is a fortified wine produced in a specific region of Douro, Portugal. True Port comes only from Portugal. However, again, similar to champagne, there are varieties of fortified wine from other countries that are called by their style such as a tawny.
Ports are fortified, that is, the fermentation process is stopped an extra alcohol added. Port-type wines have an alcohol content between 19% and 22% by volume in contrast to non-fortified wines which generally run around 14%. The traditional methods call for the addition of grape brandy. The wine is aged in wood barrels where it develops a bouquet that is described as being reminiscent of dried fruit and spices. The aging process also gives it its smoothness. The longer the aging, the smoother the wine, and the more complex the bouquet. There are several types of Port and Port-like wines (Non-Portuguese equivalents) but there are essentially two aging styles: oxidative aging and reductive aging. Ports aged by the oxidative process are matured in wooden barrels with a slight bit of exposure to oxygen. They tend to be more intense and a bit more viscous. Wines aged by a reductive process are sealed in their container and never see oxygen. They tend to be smoother with less tannic character. The following are some of the types of Port:
Ruby
Ruby Ports are younger wines and, as the name would suggest, have a deep ruby red color. They tend to be fruity in character and are usually aged for 3-5 years in sealed stainless steel containers. Thus, they are aged by the reductive process. They are usually the cheapest of the Ports.
Tawny
Tawny’s are aged using an oxidative process and as a result vary considerably in character. Tawny Reserve port is aged a minimum of 7 years in wooden barrels. They have a nutty flavor underlying their fruit.
Age Denotations for Ports
For true Ports, the age indicators are 10, 20, 30, and more than 40 years. These are usually Tawny’s blended from different years but with similar characteristics. A 20-year old Tawny Port has the character of a wine that has aged for 20 years.
More Port Craziness
Wines from a single year that have aged for at least seven years. These uniform types are labeled "dated port."
Late Bottled Port (LBV): These are made from a single vineyard, but typically is not good enough to make a true vintage port. The wine is aged in wood for 4 to 6 years before being filtered and bottled. LBVs can be drunk sooner than full vintages. Traditionally, it's gentler and more full-bodied than vintage port wine (of the same year). A very nice LBV is Graham's Late-Bottled Vintage, about $15 a bottle. It’s a purplish colored, full-bodied wine with a taste of dried fruit and raisins, and a sweet, lingering finish.
Vintage Port: Vintage Ports are the kings of Port. They are also the most expensive. They are made from a single harvest of exceptional quality. Vintage port is kept in wooden barrels for two to three years of oxidative aging before it is bottled. Once in the bottle, they are aged for 10 to 50 years.
Aged Tawnys: These are the Ports your most likely to encounter. The older the Port, the smoother and more luscious the wine—and the higher the cost. Here are a couple that I’ve tasted to give you an idea of the price range:
Delaforce “His Eminence’s Choice” 10 year old Tawny: Bouquet of fruit and honey, accented with berries and spices. Smooth, with walnut-like overtones with a heavier taste of alcohol. About $20 a bottle.
Taylor Fladgate 20 year old Tawny: Interesting bouquet with fruit overlayered with scents of cinnamon, anise, and coffee. Very smooth with a long, lingering aftertaste of chocolate and spices. About $50 a bottle.
Graham’s 30 year old Tawny Port: Incredible spicy fruit aroma. It has a slightly drier taste with a rich, viscous texture and a long aftertaste of raisins and caramel. It’s a truly incredible wine. About $90 a bottle.
One of the most famous non-Portugese Port-like wines is Australia’s famous House of Seppelt’s Para vintage Tawny. Each year for the past 30 years, House of Seppelt has released a 100 year old vintage Tawny. Technically it’s not a Port because it’s not from the specially demarcated region in Portugal. But is an exquisite wine with a bouquet of wood, earth, and chocolate and a taste of dark chocolate, toffee, and plum pudding—and it costs over $1,000 Euros a bottle.Now, if you want to taste some of the more expensive Ports, look for a wine bar or restaurant that serves them as flights—one ounce samples of 3 to 4 types. I recently had a flight of the Delaforce, Taylor, and Graham at Legal Seafood in Boston for $14.00. Not bad when you consider how much these run per bottle.
Now it’s time for me to kick back and relax. When it’s your only daughter getting married, you want it to be perfect (it was!) and the amount of work that goes into pulling it off left my wife and I exhausted. But both bride and groom are a happy couple so it was worth it! Time to sit back and enjoy a new wine!
Ciao!
Friday, October 24, 2008
Boston Restaruants & Wine
Spent last week in Boston on business. Visited one of my favorite restaurants, Legal Seafoods, several times. Also tried Skip Jacks, another seafood restaurant that I can recommend. As a result, I’ve got a couple of new wines tonight.
MacMurry Ranch Pinot Noir, Sonoma Coast, ~$16.00. Light in color with a nose of cherries and raspberries. Very light with notes of cherry, vanilla, and a touch of spice on the palate. Nice red wine for fish.
Reilly’s “Old Bushvine” Grenache, Clare Valley, Australia. $15.00. Very interesting wine. Dark red color. The nose is filled with strawberries. Dense wine with distinct notes of chocolate-covered strawberries and mulled fruit. Very nice. Would be an excellent winter wine for sipping by a fire or accompanying a steak. I’ve gotta find this one.
As I believe I’ve mentioned in earlier blogs, a good way to taste wines is through flights: 1 oz offerings of 3-4 wines. What is cool about some of these is that the wines offered far exceed what you’d probably spend on a wine. I had a Tawny Port flight at Legal Seafoods Restaurant last week that included a sampling of a $20.00 10-year old, a $50.00 20-year old and a $90.00 30-year old tawny…for $14.00. Excellent value and incredible wines. I’ll review them next.
Until then, Ciao!
MacMurry Ranch Pinot Noir, Sonoma Coast, ~$16.00. Light in color with a nose of cherries and raspberries. Very light with notes of cherry, vanilla, and a touch of spice on the palate. Nice red wine for fish.
Reilly’s “Old Bushvine” Grenache, Clare Valley, Australia. $15.00. Very interesting wine. Dark red color. The nose is filled with strawberries. Dense wine with distinct notes of chocolate-covered strawberries and mulled fruit. Very nice. Would be an excellent winter wine for sipping by a fire or accompanying a steak. I’ve gotta find this one.
As I believe I’ve mentioned in earlier blogs, a good way to taste wines is through flights: 1 oz offerings of 3-4 wines. What is cool about some of these is that the wines offered far exceed what you’d probably spend on a wine. I had a Tawny Port flight at Legal Seafoods Restaurant last week that included a sampling of a $20.00 10-year old, a $50.00 20-year old and a $90.00 30-year old tawny…for $14.00. Excellent value and incredible wines. I’ll review them next.
Until then, Ciao!
Tuesday, October 14, 2008
Third Crappy Wine
I had a senior moment this past weekend because I couldn’t remember the third crappy wine I suffered through. Then I found my notes had fallen under my desk. The third member of the bad category is a Nederburg Pinotage ($11.00), a South African wine.
Pinotage is a cross of Pinot Noir and Cinsaut. Apparently the South Africans call the latter a Hermitage. Thus, the name Pinot-age. Clever. It’s grown extensively in South Africa with small amounts in New Zealand and California. It’s flavour is often described as smoky and earthy. Quite frankly, this one had a distinct aftertaste of gunpowder. Ya know, like that awful smell on the Fourth of July? Even its bouquet wasn’t particularly pleasant. So, my recommendation is don’t waste your money. Instead, get yourself a bottle of Cartlidge and Brown Pinot Noir. You enjoy it!
Ciao!
Pinotage is a cross of Pinot Noir and Cinsaut. Apparently the South Africans call the latter a Hermitage. Thus, the name Pinot-age. Clever. It’s grown extensively in South Africa with small amounts in New Zealand and California. It’s flavour is often described as smoky and earthy. Quite frankly, this one had a distinct aftertaste of gunpowder. Ya know, like that awful smell on the Fourth of July? Even its bouquet wasn’t particularly pleasant. So, my recommendation is don’t waste your money. Instead, get yourself a bottle of Cartlidge and Brown Pinot Noir. You enjoy it!
Ciao!
Sunday, October 12, 2008
Good and bad wines
Well, it's been two weeks since I blogged on wines and for good reason. In the past two weeks I have managed to drink some pretty mediocre to bad wines and had nothing good to recommend. But then I got to thinking that maybe I should warn you about them. I did have one really good new wine, an Elk Cove Pinot Noir. So first the good:
Elk Cove Pinot Noir, 2006: Normally this is a $30.00 bottle but I got it on sale for $24.00 so it passes the under $25.00 test. Rich, ripe, plum and cherry flavors with a bit stronger alcohol taste initially. Very smooth palate grading to a subtle cherry aftertaste. As my wife said after tasting the two reds below, "You really can taste the difference between the good and the bad…and this one was very good, indeed!
The bad:
Rosenblum Cellars 2005 Mourvedre, San Francisco Bay. $11.00. It had a bouquet of violets, smoke, spice, and a bit of cherry, but the taste was strange. Slight graphite taste lingered on the palette. Not good.
Seghesio Pinot Grigio 2006. $18.00. Pinot Grigio is a good warm weather wine. It's usually light, crisp and refreshing. The Seghesio Winery makes some very good wines, notably their old vine zinfandel. This, however, was not one of their better wines. The bouquet was citris and lemon. But the wine was quite bitter initially. It was tough to get by the initial bitter taste. Believe it or not, dropping a couple of ice cubes muted the bitterness and it wasn't bad then. But it's sacrilege to put ice in a wine. Stick with their zinfandel.
That's all for now
Ciao!
Elk Cove Pinot Noir, 2006: Normally this is a $30.00 bottle but I got it on sale for $24.00 so it passes the under $25.00 test. Rich, ripe, plum and cherry flavors with a bit stronger alcohol taste initially. Very smooth palate grading to a subtle cherry aftertaste. As my wife said after tasting the two reds below, "You really can taste the difference between the good and the bad…and this one was very good, indeed!
The bad:
Rosenblum Cellars 2005 Mourvedre, San Francisco Bay. $11.00. It had a bouquet of violets, smoke, spice, and a bit of cherry, but the taste was strange. Slight graphite taste lingered on the palette. Not good.
Seghesio Pinot Grigio 2006. $18.00. Pinot Grigio is a good warm weather wine. It's usually light, crisp and refreshing. The Seghesio Winery makes some very good wines, notably their old vine zinfandel. This, however, was not one of their better wines. The bouquet was citris and lemon. But the wine was quite bitter initially. It was tough to get by the initial bitter taste. Believe it or not, dropping a couple of ice cubes muted the bitterness and it wasn't bad then. But it's sacrilege to put ice in a wine. Stick with their zinfandel.
That's all for now
Ciao!
Sunday, September 28, 2008
Wines for the football Season
I've got two really nice wines for you tonight. A refreshing white and a luscious red. Great for watching football in your home. Of course, being a Bears fan, the wine helps take the edge off continual disappointment.
Matua Valey Marlborough Sauvignon Blanc 2007. $12.00: I am really impressed by the wines that come out of New Zealand. I haven't had a bad one yet and they offer tremendous value. Virtually every one is under $25.00. This sauvignon blanc was excellent. According to their website, Matua Valley Wines began as a small, family-run winery in West Auckland, New Zealand, in 1973. The winemakers are two brothers, Ross and Bill Spence. If you've ever had gooseberry jam (my grandmother used to make it), you'll like this wine. The bouquet is distinctly citrus and I tasted notes of gooseberry, intense grapefruit, pear and a touch of passion fruit in the mouth. Dry with a crisp, refreshing finish.
2006 Novy Sonoma County Syrah, $19.00: The Wine spectator gave this wine 90 points and I've never had a wine rated that highly by them that I didn't like. Syrah is the great red grape of the Northern Rhone, responsible for such fine wines as Hermitage and Cote Rotie. Big, dark and spicy, wines made from this varietal can age as well as Bordeaux. The varietal is gaining popularity in the United States as well as other countries. Since the 1970's, Syrah has spread throughout the Southern Rhone, and Provence regions of France, where it is being bottled as a single varietal wine or in blends. This wine had an explosive nose with cherry and berries enveloping my senses. It had incredible layers of raspberry, cherry, blackberry, a touch of blueberry, and chocolate in the mouth. It's soft, velvety and dry and has only a mild taste of alcohol. Very nice. I will definitely lay in a few bottles of this one.
Oh my gosh! the Bears beat Philadelphia. the world will probably end tomorrow so I've gotta finish this syrah.
Ciao!
Matua Valey Marlborough Sauvignon Blanc 2007. $12.00: I am really impressed by the wines that come out of New Zealand. I haven't had a bad one yet and they offer tremendous value. Virtually every one is under $25.00. This sauvignon blanc was excellent. According to their website, Matua Valley Wines began as a small, family-run winery in West Auckland, New Zealand, in 1973. The winemakers are two brothers, Ross and Bill Spence. If you've ever had gooseberry jam (my grandmother used to make it), you'll like this wine. The bouquet is distinctly citrus and I tasted notes of gooseberry, intense grapefruit, pear and a touch of passion fruit in the mouth. Dry with a crisp, refreshing finish.
2006 Novy Sonoma County Syrah, $19.00: The Wine spectator gave this wine 90 points and I've never had a wine rated that highly by them that I didn't like. Syrah is the great red grape of the Northern Rhone, responsible for such fine wines as Hermitage and Cote Rotie. Big, dark and spicy, wines made from this varietal can age as well as Bordeaux. The varietal is gaining popularity in the United States as well as other countries. Since the 1970's, Syrah has spread throughout the Southern Rhone, and Provence regions of France, where it is being bottled as a single varietal wine or in blends. This wine had an explosive nose with cherry and berries enveloping my senses. It had incredible layers of raspberry, cherry, blackberry, a touch of blueberry, and chocolate in the mouth. It's soft, velvety and dry and has only a mild taste of alcohol. Very nice. I will definitely lay in a few bottles of this one.
Oh my gosh! the Bears beat Philadelphia. the world will probably end tomorrow so I've gotta finish this syrah.
Ciao!
Sunday, September 21, 2008
German wines
Some of my favorite wines are from Germany. I love Rieslings, Spätleses and Ausleses. Of course the question that always arises is “What’s the difference?” Since I’m going to review a Hirschbach & Söhne Piesporter Michelsberg Riesling Spätlese classified as a Qualitätswein mit Prädikat, I thought it might be a good idea to give a little background on the wines to Germany along with the review. German wines are produced according to a quality scale based on the ripeness of the grapes at harvest time. In general, riper grapes produce richer, more complex wines. So, here goes:
Qualitätswein/QbA. [kval-ee-TAYTS-vine] German for “quality wine.” QbA is an acronym for Qualitätswein bestimmter Anbaugebiete, which means a quality wine that comes entirely from one of the 13 designated wine regions in Germany. This is an estate’s basic wine and can often be a very good value, especially from top-rated producers. Chaptalization (adding sugar to improve ripeness) is allowed in QbA.
Qualitätswein mit Prädikat/QmP. The word Prädikat [PRAY-dee-cot] literally is the grammatical term, “predicate.” Prädikat wines are “predicated” on a certain level of quality, of which there are six: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. These are the finest of German wines. No chaptalization is allowed.
Kabinett. This is typically the lightest and most delicate style that an estate will produce. Kabinett is made from normally ripe grapes picked early in the harvest. In a region like the Mosel-Saar-Ruwer, Kabinett will be quite light and delicate, with just seven to eight percent alcohol. These wines tend to be light and fruity. They are great everyday wines.
Spätlese. [SHPAYT-lay-zuh] German for “late-harvest.” Spätlese has more richness and body than Kabinett because the grapes are allowed to ripen for an extra week or more. Once harvested, the wine can be fermented fruity (lieblich), half-dry (halbtrocken) or dry (trocken), depending on the preferences of the winemaker. Most are a bit sweeter than the Kabinetts. They also have a higher alcohol content.
Auslese. [OWS-lay-zuh] Auslese means “selected from the harvest.” This is the Prädikat level for overripe, late-harvested grapes that are selected cluster by cluster. Often made in the fruity style with residual sweetness, Auslese is considered by most winemakers to be their finest achievement (aside from the rare dessert wines). The sweetness comes from allowing a mold, the botyris, to grow on the grapes. The grapes begin to shrivel and the sugar content is more concentrated. Top winemakers often make several Auslese from different selections based on botrytis levels. In this case, the wines are distinguished by AP Number, by gold and long gold capsules or by stars after the vineyard name, depending on the winemaker's preference.
Beerenauslese/BA. [BEAR-en-ows-lay-zuh] Beerenauslese means “berry selection.” Beerenauslese is a rare dessert wine made from extremely overripe grapes that are fully shriveled by the botrytis mold. The grapes are selected one berry at a time. It’s a tedious process and results in a magnificent dessert wine, very sweet and $$$!
Eiswein. [ICE-vine] Quite literally, ice wine. One of the rare dessert wines, made from overripe grapes that have frozen solid on the vine. They are harvested and pressed while still frozen, so that only concentrated grape juice is extracted. Most of the water stays in the press as ice, so the resulting wine is very concentrated.
Trockenbeerenauslese/TBA. [TRAW-ken BEAR-en OWS-lay-zuh] Germany’s greatest and rarest dessert wine. Trocken (dry) here refers to the individually selected berries, which have been completely shriveled by the botrytis mold. It does not refer to the taste of the wine, which is quite the opposite of trocken. They are very sweet and rich. You should have them with a selection of cheeses or alone as they are extremely filling.
So, tonights wine is a Hirschbach & Söhne Piesporter Michelsberg Riesling Spätlese classified as a Qualitätswein mit Prädikat. From the information above, you should be able to recognize that it's a high quality with a fair amount of richness and complexity. This wine has a bouquet filled with apple and honey. In the mouth it has ripe floral, apricot, and citrus flavors overlayered with a slight honey taste. Not overly sweet but very fruity with a bit of minerality to it. Nice wine.
So, until next time,
Aufwiedersehen!
Qualitätswein/QbA. [kval-ee-TAYTS-vine] German for “quality wine.” QbA is an acronym for Qualitätswein bestimmter Anbaugebiete, which means a quality wine that comes entirely from one of the 13 designated wine regions in Germany. This is an estate’s basic wine and can often be a very good value, especially from top-rated producers. Chaptalization (adding sugar to improve ripeness) is allowed in QbA.
Qualitätswein mit Prädikat/QmP. The word Prädikat [PRAY-dee-cot] literally is the grammatical term, “predicate.” Prädikat wines are “predicated” on a certain level of quality, of which there are six: Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. These are the finest of German wines. No chaptalization is allowed.
Kabinett. This is typically the lightest and most delicate style that an estate will produce. Kabinett is made from normally ripe grapes picked early in the harvest. In a region like the Mosel-Saar-Ruwer, Kabinett will be quite light and delicate, with just seven to eight percent alcohol. These wines tend to be light and fruity. They are great everyday wines.
Spätlese. [SHPAYT-lay-zuh] German for “late-harvest.” Spätlese has more richness and body than Kabinett because the grapes are allowed to ripen for an extra week or more. Once harvested, the wine can be fermented fruity (lieblich), half-dry (halbtrocken) or dry (trocken), depending on the preferences of the winemaker. Most are a bit sweeter than the Kabinetts. They also have a higher alcohol content.
Auslese. [OWS-lay-zuh] Auslese means “selected from the harvest.” This is the Prädikat level for overripe, late-harvested grapes that are selected cluster by cluster. Often made in the fruity style with residual sweetness, Auslese is considered by most winemakers to be their finest achievement (aside from the rare dessert wines). The sweetness comes from allowing a mold, the botyris, to grow on the grapes. The grapes begin to shrivel and the sugar content is more concentrated. Top winemakers often make several Auslese from different selections based on botrytis levels. In this case, the wines are distinguished by AP Number, by gold and long gold capsules or by stars after the vineyard name, depending on the winemaker's preference.
Beerenauslese/BA. [BEAR-en-ows-lay-zuh] Beerenauslese means “berry selection.” Beerenauslese is a rare dessert wine made from extremely overripe grapes that are fully shriveled by the botrytis mold. The grapes are selected one berry at a time. It’s a tedious process and results in a magnificent dessert wine, very sweet and $$$!
Eiswein. [ICE-vine] Quite literally, ice wine. One of the rare dessert wines, made from overripe grapes that have frozen solid on the vine. They are harvested and pressed while still frozen, so that only concentrated grape juice is extracted. Most of the water stays in the press as ice, so the resulting wine is very concentrated.
Trockenbeerenauslese/TBA. [TRAW-ken BEAR-en OWS-lay-zuh] Germany’s greatest and rarest dessert wine. Trocken (dry) here refers to the individually selected berries, which have been completely shriveled by the botrytis mold. It does not refer to the taste of the wine, which is quite the opposite of trocken. They are very sweet and rich. You should have them with a selection of cheeses or alone as they are extremely filling.
So, tonights wine is a Hirschbach & Söhne Piesporter Michelsberg Riesling Spätlese classified as a Qualitätswein mit Prädikat. From the information above, you should be able to recognize that it's a high quality with a fair amount of richness and complexity. This wine has a bouquet filled with apple and honey. In the mouth it has ripe floral, apricot, and citrus flavors overlayered with a slight honey taste. Not overly sweet but very fruity with a bit of minerality to it. Nice wine.
So, until next time,
Aufwiedersehen!
Saturday, September 20, 2008
Wines From My Chicago Vacation
Back from vacation and after eating pizza, hotdogs, and White Castle cheesesliders all week, I'll be hitting the crosstrainer for some extra time. New wines for you:
Chateau Ste. Michelle Cabernet 2005: $14.00: Elegant, bold, rather complex for a wine at this price. Long finish. Good fruit, a hint of vanilla and a touch of oak. Excellent for any ocassion.
Firesteed Pinot Noir 2006: $15.00:Oregon Pinot's are generally some of the best in the U.S. and often their prices reflect it. So, Firesteed is a nice find. Medium bodied; Ruby red ;Cherry & berry bouquet. Bright cherry and berry flavors with hints of earth and vanilla, and a refreshing Pinot at less than half the price of many bottlings.
Dalla Vina 2004 Cabernet Franc Columbia Valley: $24.00: Cabernet Franc's as some of my favorite wines, but they're hard to find. Very few people know about them and I have to special order them from my local wine shop. They're sort of a softer Cabernet Sauvignon, somewhere between the Cab and the Pinot. Very smooth. This wine assaults your nose with a huge bouquet of currants, spice, vanilla, notes of herbs, cola and violets. The palate is deep, flavored with of black cherry and black currant with hints of coffee and toasty oak. The wine screams “Grill me a steak!”
More later.
Right now I'm sipping a Hirschbach & Sohne Riesling Spatlese which I'll review later. Gotta tell ya, though, it's killer.
Ciao!
Chateau Ste. Michelle Cabernet 2005: $14.00: Elegant, bold, rather complex for a wine at this price. Long finish. Good fruit, a hint of vanilla and a touch of oak. Excellent for any ocassion.
Firesteed Pinot Noir 2006: $15.00:Oregon Pinot's are generally some of the best in the U.S. and often their prices reflect it. So, Firesteed is a nice find. Medium bodied; Ruby red ;Cherry & berry bouquet. Bright cherry and berry flavors with hints of earth and vanilla, and a refreshing Pinot at less than half the price of many bottlings.
Dalla Vina 2004 Cabernet Franc Columbia Valley: $24.00: Cabernet Franc's as some of my favorite wines, but they're hard to find. Very few people know about them and I have to special order them from my local wine shop. They're sort of a softer Cabernet Sauvignon, somewhere between the Cab and the Pinot. Very smooth. This wine assaults your nose with a huge bouquet of currants, spice, vanilla, notes of herbs, cola and violets. The palate is deep, flavored with of black cherry and black currant with hints of coffee and toasty oak. The wine screams “Grill me a steak!”
More later.
Right now I'm sipping a Hirschbach & Sohne Riesling Spatlese which I'll review later. Gotta tell ya, though, it's killer.
Ciao!
Sunday, September 14, 2008
Chicago
Tonight, I’m writing from the Marriott Suites in Oakbrook outside Chicago. I’m actually taking six days of vacation and Chicago is my home town, a place I love to come back to. Now, although I’ve eaten at some very upscale places in Chicago, i.e. Charlie Trotter’s, when I come home, I go for my favorite comfort foods. Nothing glamorous, and in almost all cases, not particularly healthy…but delicious!
First up: Hot dogs. Chicago is known for them and don’t give me any crap about New York. I lived in New York as a child and have been back to visit and both their hot dogs and pizza are inferior. What is that brown garbage they put on a hot dog in New York anyway? You call that sauerkraut? Chicago has the largest Polish population outside of Warsaw and the sauerkraut you get on your dog is the real thing. A Chicago dog has a Vienna dog topped with things like bright green sweet relish, yellow mustard, onions, tomatoes, a dill pickle slice, and, if you feel like it, hot peppers. Or you can have it with sauerkraut too. It’s a complete meal. My favorite place is Henry’s on Ogden Avenue just west of Austin Blvd. For $2.39 you get a dog with fries wrapped up in a single large piece of wax paper. I usually order three at a time. No wine or beer as they don’t have a license. Just go with a soft drink.
Next, pizza. Deep dish was invented here. None of that soggy flat anemic crap you get in New York. My favorite is stuffed pizza, another Chicago tradition. Giordano’s invented it, and I’ve been eating it since the original one opened in Marquette Park. Now they’re pretty much all over Chicago. The pizza consists of a thin crust layered over the bottom of a deep pan. Then they fill it with cheese, and other goodies, top it with a second thin crust, incredible tomato sauce, and you’ve got a two inch behemoth. It comes in 10, 12, and 14 inch sizes. My wife and I split a medium and take the leftovers back to our hotel for a late night snack. The pizza is filling, so rather than a beer, we go with a red wine. In this case, I recommend a Clos du Bois Merlot, deep red color, fruity bouquet, and a blend of cherry, raspberry, and cassis flavors. For two, get a bottle. It’s 7.25 per glass. Tonight, ours was stuffed with cheese, spinach and mushrooms. My favorite, however, has Canadian bacon and mushrooms. The best in the world, no argument.
Now, I’d be remiss if I didn’t hit my favorite place for breakfast—Omega’s on Ogden Avenue, just west of Main Street in Downers Grove. The restaurant is Greek and has all kinds of comfort food for lunch and dinner, but I go for breakfast. Great omelets, with my favorites being feta cheese or lox and onion. Also the traditional ham, cheese, etc. But if you go, I would recommend one of two breakfast entrees. The first is their junior apple pancake. It’s more like a coffee cake, about 9 inches in diameter and an inch thick filled with apples, brown sugar, and cinnamon in a custard-like dough, baked to perfection. Under no circumstances get the regular size. The junior is more than enough! The second thing to try is the Dutch baby miniature pancake. It’s like a giant puffy turnover and you smother it in butter, maple syrup and a touch of fresh squeezed lemon. The large size is called a German pancake but it’s big enough to feed the state of Connecticut.
Back at the hotel, I like to stop at a liquor store and buy a bottle or two of wine rather than get anything from the hotel. The average mark up at a hotel is at least 3X plus, if you order through room service, there’s a service charge, built in tip, etc. A $15.00 bottle of wine will cost you $50.00. So, first I tried a New Zealand Riesling as their wines are really outstanding. The wine was a Giesen East Coast Riesling, $13.00. Wow! What a find! Surprising. Clean, crisp, and slightly sweet, but not as cloying as some Rieslings. Sort of midway between a traditional Riesling and a Sauvignon Blanc. Hints of citrus with a touch of honey. Refreshing. This is one of the best whites I’ve had in a while and I’ll definitely look for this back home.
That’s it for now. I’ve still got three bottles of wine to review…but I’ve got to drink them first. So until next time.
Ciao.
First up: Hot dogs. Chicago is known for them and don’t give me any crap about New York. I lived in New York as a child and have been back to visit and both their hot dogs and pizza are inferior. What is that brown garbage they put on a hot dog in New York anyway? You call that sauerkraut? Chicago has the largest Polish population outside of Warsaw and the sauerkraut you get on your dog is the real thing. A Chicago dog has a Vienna dog topped with things like bright green sweet relish, yellow mustard, onions, tomatoes, a dill pickle slice, and, if you feel like it, hot peppers. Or you can have it with sauerkraut too. It’s a complete meal. My favorite place is Henry’s on Ogden Avenue just west of Austin Blvd. For $2.39 you get a dog with fries wrapped up in a single large piece of wax paper. I usually order three at a time. No wine or beer as they don’t have a license. Just go with a soft drink.
Next, pizza. Deep dish was invented here. None of that soggy flat anemic crap you get in New York. My favorite is stuffed pizza, another Chicago tradition. Giordano’s invented it, and I’ve been eating it since the original one opened in Marquette Park. Now they’re pretty much all over Chicago. The pizza consists of a thin crust layered over the bottom of a deep pan. Then they fill it with cheese, and other goodies, top it with a second thin crust, incredible tomato sauce, and you’ve got a two inch behemoth. It comes in 10, 12, and 14 inch sizes. My wife and I split a medium and take the leftovers back to our hotel for a late night snack. The pizza is filling, so rather than a beer, we go with a red wine. In this case, I recommend a Clos du Bois Merlot, deep red color, fruity bouquet, and a blend of cherry, raspberry, and cassis flavors. For two, get a bottle. It’s 7.25 per glass. Tonight, ours was stuffed with cheese, spinach and mushrooms. My favorite, however, has Canadian bacon and mushrooms. The best in the world, no argument.
Now, I’d be remiss if I didn’t hit my favorite place for breakfast—Omega’s on Ogden Avenue, just west of Main Street in Downers Grove. The restaurant is Greek and has all kinds of comfort food for lunch and dinner, but I go for breakfast. Great omelets, with my favorites being feta cheese or lox and onion. Also the traditional ham, cheese, etc. But if you go, I would recommend one of two breakfast entrees. The first is their junior apple pancake. It’s more like a coffee cake, about 9 inches in diameter and an inch thick filled with apples, brown sugar, and cinnamon in a custard-like dough, baked to perfection. Under no circumstances get the regular size. The junior is more than enough! The second thing to try is the Dutch baby miniature pancake. It’s like a giant puffy turnover and you smother it in butter, maple syrup and a touch of fresh squeezed lemon. The large size is called a German pancake but it’s big enough to feed the state of Connecticut.
Back at the hotel, I like to stop at a liquor store and buy a bottle or two of wine rather than get anything from the hotel. The average mark up at a hotel is at least 3X plus, if you order through room service, there’s a service charge, built in tip, etc. A $15.00 bottle of wine will cost you $50.00. So, first I tried a New Zealand Riesling as their wines are really outstanding. The wine was a Giesen East Coast Riesling, $13.00. Wow! What a find! Surprising. Clean, crisp, and slightly sweet, but not as cloying as some Rieslings. Sort of midway between a traditional Riesling and a Sauvignon Blanc. Hints of citrus with a touch of honey. Refreshing. This is one of the best whites I’ve had in a while and I’ll definitely look for this back home.
That’s it for now. I’ve still got three bottles of wine to review…but I’ve got to drink them first. So until next time.
Ciao.
Saturday, September 13, 2008
Chicago, My Home Town
Tonight, I’m writing from the Marriott Suites in Oakbrook outside Chicago. I’m actually taking six days of vacation and Chicago is my home town, a place I love to come back to. Now, although I’ve eaten at some very upscale places in Chicago, i.e. Charlie Trotter’s, when I come home, I go for my favorite comfort foods. Nothing glamorous, and in almost all cases, not particularly healthy…but delicious!
First up: Hot dogs. Chicago is known for them and don’t give me any crap about New York. I lived in New York as a child and have been back to visit and both their hot dogs and pizza are inferior. What is that brown garbage they put on a hot dog in New York anyway? You call that sauerkraut? Chicago has the largest Polish population outside of Warsaw and the sauerkraut you get on your dog is the real thing. A Chicago dog has a Vienna dog topped with things like bright green sweet relish, yellow mustard, onions, tomatoes, a dill pickle slice, and, if you feel like it, hot peppers. Or you can have it with sauerkraut too. It’s a complete meal. My favorite place is Henry’s on Ogden Avenue just west of Austin Blvd. For $2.39 you get a dog with fries wrapped up in a single large piece of wax paper. I usually order three at a time. No wine or beer as they don’t have a license. Just go with a soft drink.
Next, pizza. Deep dish was invented here. None of that soggy flat anemic crap you get in New York. My favorite is stuffed pizza, another Chicago tradition. Giordano’s invented it, and I’ve been eating it since the original one opened in Marquette Park. Now they’re pretty much all over Chicago. The pizza consists of a thin crust layered over the bottom of a deep pan. Then they fill it with cheese, and other goodies, top it with a second thin crust, incredible tomato sauce, and you’ve got a two inch behemoth. It comes in 10, 12, and 14 inch sizes. My wife and I split a medium and take the leftovers back to our hotel for a late night snack. The pizza is filling, so rather than a beer, we go with a red wine. In this case, I recommend a Clos du Bois Merlot, deep red color, fruity bouquet, and a blend of cherry, raspberry, and cassis flavors. For two, get a bottle. It’s 7.25 per glass. Tonight, ours was stuffed with cheese, spinach and mushrooms. My favorite, however, has Canadian bacon and mushrooms. The best in the world, no argument.
Now, I’d be remiss if I didn’t hit my favorite place for breakfast—Omega’s on Ogden Avenue, just west of Main Street in Downers Grove. The restaurant is Greek and has all kinds of comfort food for lunch and dinner, but I go for breakfast. Great omelets, with my favorites being feta cheese or lox and onion. Also the traditional ham, cheese, etc. But if you go, I would recommend one of two breakfast entrees. The first is their junior apple pancake. It’s more like a coffee cake, about 9 inches in diameter and an inch thick filled with apples, brown sugar, and cinnamon in a custard-like dough, baked to perfection. Under no circumstances get the regular size. The junior is more than enough! The second thing to try is the Dutch baby miniature pancake. It’s like a giant puffy turnover and you smother it in butter, maple syrup and a touch of fresh squeezed lemon. The large size is called a German pancake but it’s big enough to feed the state of Connecticut.
Back at the hotel, I like to stop at a liquor store and buy a bottle or two of wine rather than get anything from the hotel. The average mark up at a hotel is at least 3X plus, if you order through room service, there’s a service charge, built in tip, etc. A $15.00 bottle of wine will cost you $50.00. So, first I tried a New Zealand Riesling as their wines are really outstanding. The wine was a Giesen East Coast Riesling, $13.00. Wow! What a find! Surprising. Clean, crisp, and slightly sweet, but not as cloying as some Rieslings. Sort of midway between a traditional Riesling and a Sauvignon Blanc. Hints of citrus with a touch of honey. Refreshing. This is one of the best whites I’ve had in a while and I’ll definitely look for this back home.
That’s it for now. I’ve still got three bottles of wine to review…but I’ve got to drink them first. So until next time.
Ciao.
First up: Hot dogs. Chicago is known for them and don’t give me any crap about New York. I lived in New York as a child and have been back to visit and both their hot dogs and pizza are inferior. What is that brown garbage they put on a hot dog in New York anyway? You call that sauerkraut? Chicago has the largest Polish population outside of Warsaw and the sauerkraut you get on your dog is the real thing. A Chicago dog has a Vienna dog topped with things like bright green sweet relish, yellow mustard, onions, tomatoes, a dill pickle slice, and, if you feel like it, hot peppers. Or you can have it with sauerkraut too. It’s a complete meal. My favorite place is Henry’s on Ogden Avenue just west of Austin Blvd. For $2.39 you get a dog with fries wrapped up in a single large piece of wax paper. I usually order three at a time. No wine or beer as they don’t have a license. Just go with a soft drink.
Next, pizza. Deep dish was invented here. None of that soggy flat anemic crap you get in New York. My favorite is stuffed pizza, another Chicago tradition. Giordano’s invented it, and I’ve been eating it since the original one opened in Marquette Park. Now they’re pretty much all over Chicago. The pizza consists of a thin crust layered over the bottom of a deep pan. Then they fill it with cheese, and other goodies, top it with a second thin crust, incredible tomato sauce, and you’ve got a two inch behemoth. It comes in 10, 12, and 14 inch sizes. My wife and I split a medium and take the leftovers back to our hotel for a late night snack. The pizza is filling, so rather than a beer, we go with a red wine. In this case, I recommend a Clos du Bois Merlot, deep red color, fruity bouquet, and a blend of cherry, raspberry, and cassis flavors. For two, get a bottle. It’s 7.25 per glass. Tonight, ours was stuffed with cheese, spinach and mushrooms. My favorite, however, has Canadian bacon and mushrooms. The best in the world, no argument.
Now, I’d be remiss if I didn’t hit my favorite place for breakfast—Omega’s on Ogden Avenue, just west of Main Street in Downers Grove. The restaurant is Greek and has all kinds of comfort food for lunch and dinner, but I go for breakfast. Great omelets, with my favorites being feta cheese or lox and onion. Also the traditional ham, cheese, etc. But if you go, I would recommend one of two breakfast entrees. The first is their junior apple pancake. It’s more like a coffee cake, about 9 inches in diameter and an inch thick filled with apples, brown sugar, and cinnamon in a custard-like dough, baked to perfection. Under no circumstances get the regular size. The junior is more than enough! The second thing to try is the Dutch baby miniature pancake. It’s like a giant puffy turnover and you smother it in butter, maple syrup and a touch of fresh squeezed lemon. The large size is called a German pancake but it’s big enough to feed the state of Connecticut.
Back at the hotel, I like to stop at a liquor store and buy a bottle or two of wine rather than get anything from the hotel. The average mark up at a hotel is at least 3X plus, if you order through room service, there’s a service charge, built in tip, etc. A $15.00 bottle of wine will cost you $50.00. So, first I tried a New Zealand Riesling as their wines are really outstanding. The wine was a Giesen East Coast Riesling, $13.00. Wow! What a find! Surprising. Clean, crisp, and slightly sweet, but not as cloying as some Rieslings. Sort of midway between a traditional Riesling and a Sauvignon Blanc. Hints of citrus with a touch of honey. Refreshing. This is one of the best whites I’ve had in a while and I’ll definitely look for this back home.
That’s it for now. I’ve still got three bottles of wine to review…but I’ve got to drink them first. So until next time.
Ciao.
Wednesday, September 10, 2008
Washington D.C. eatin
Today, we’re off to Washington D.C. The first restaurant is my namesake—Olives. It’s at 1600 K Street (202)-452-1866. This ain’t the Olive Garden. It’s a Todd English restaurant. Beautiful atmosphere. First floor has a bar and about a dozen tables. Both times I’ve been here, I managed to get a table downstairs where it’s a little quieter. The first time they gave me a special table when they saw my name was Olive. White table cloths, several booths, and very elegant service. On each table are two bowls of green and kalamata olive tapenade for dipping with flat bread. I enjoy olives this way and it’s a nice change from just bread and butter.
I love bibb lettuce and they have a very nice bibb lettuce salad, with thinly shaved onions, a walnut dressing, and sprinkles of Maytag blue cheese. I have to be careful or I could eat several of these. Don’t want to get too healthy! One appetizer that I think is amazing is his Tuna tartare. It’s thinly sliced sushi-grade tuna with a compote of pureed cucumbers, topped with rock shrimp and a scallion crème. Take me now, Lord! Two main courses stand out. The first is pan-seared sea scallops with corn-filled ravioli, morels (a type of mushroom), Smithfield ham, and a fava bean succotash. Scallops can be tricky. Undercook them and they’re mushy (yech!). Overcook them and they resemble a superball. These were cooked perfectly, very sweet and juicy. A glass of Schloss Schönborn Riesling Kabinett and I was good to go.
The second entrée (forgive me Nebraska) is a wood grilled sirloin topped with wasabi butter complemented by rockfish fried rice and a stir fry of vegetables. The wasabi butter really goes with the sirloin which I had medium rare. Nice and pink but the cow didn’t “moo” when I stabbed it with my fork. Wine with the sirloin was a glass of Chateau Ste. Michelle Merlot, with lots of fruit, jammy raspberry, and easy drinking.
Olives also has some very nice pastas but I always find them a bit heavy. For dessert, molten chocolate cake with vanilla bean ice cream. The cake has a center of molten dark chocolate and being a chocolate lover, it’s definitely worth the calories. So much for weight watchers.
The next restaurant is a bit odd. I spend a lot of time in airports. I got caught in National Airport in D.C. with a bunch of delays and a lot of time to kill. Needless to say, airport food isn’t fit to feed your dog…usually. National is home to a funky little wine bistro called Cibo’s Bistro and Wine Bar. What a find! I spent two and a half hours here the first time and it’s now a regular on my trips through D.C. I started with lunch and a glass of Chateau St. Michelle Riesling. Lunch was a brie cheese and prosciutto Panini. Wow! What a sandwich! Since I had about six hours to kill, I went back for “dinner,” which was an Ahi Tuna BLT. Seared Ahi tuna, bacon, chopped tomato, chopped lettuce and a pesto aoli nestled on a chiabatta bun. Had a glass of Whitehall Lane Sauvignon blanc. Honestly, I’ve never had sandwiches this good and in an airport no less.
Well, that should give you some place to eat in D.C. Gotta go finish packing. I’m actually taking five days of vacation. Off to Chicago and the world’s best pizza (Giordano’s) and hotdogs (Henry’s). I’ll report back in a week.
Ciao!
I love bibb lettuce and they have a very nice bibb lettuce salad, with thinly shaved onions, a walnut dressing, and sprinkles of Maytag blue cheese. I have to be careful or I could eat several of these. Don’t want to get too healthy! One appetizer that I think is amazing is his Tuna tartare. It’s thinly sliced sushi-grade tuna with a compote of pureed cucumbers, topped with rock shrimp and a scallion crème. Take me now, Lord! Two main courses stand out. The first is pan-seared sea scallops with corn-filled ravioli, morels (a type of mushroom), Smithfield ham, and a fava bean succotash. Scallops can be tricky. Undercook them and they’re mushy (yech!). Overcook them and they resemble a superball. These were cooked perfectly, very sweet and juicy. A glass of Schloss Schönborn Riesling Kabinett and I was good to go.
The second entrée (forgive me Nebraska) is a wood grilled sirloin topped with wasabi butter complemented by rockfish fried rice and a stir fry of vegetables. The wasabi butter really goes with the sirloin which I had medium rare. Nice and pink but the cow didn’t “moo” when I stabbed it with my fork. Wine with the sirloin was a glass of Chateau Ste. Michelle Merlot, with lots of fruit, jammy raspberry, and easy drinking.
Olives also has some very nice pastas but I always find them a bit heavy. For dessert, molten chocolate cake with vanilla bean ice cream. The cake has a center of molten dark chocolate and being a chocolate lover, it’s definitely worth the calories. So much for weight watchers.
The next restaurant is a bit odd. I spend a lot of time in airports. I got caught in National Airport in D.C. with a bunch of delays and a lot of time to kill. Needless to say, airport food isn’t fit to feed your dog…usually. National is home to a funky little wine bistro called Cibo’s Bistro and Wine Bar. What a find! I spent two and a half hours here the first time and it’s now a regular on my trips through D.C. I started with lunch and a glass of Chateau St. Michelle Riesling. Lunch was a brie cheese and prosciutto Panini. Wow! What a sandwich! Since I had about six hours to kill, I went back for “dinner,” which was an Ahi Tuna BLT. Seared Ahi tuna, bacon, chopped tomato, chopped lettuce and a pesto aoli nestled on a chiabatta bun. Had a glass of Whitehall Lane Sauvignon blanc. Honestly, I’ve never had sandwiches this good and in an airport no less.
Well, that should give you some place to eat in D.C. Gotta go finish packing. I’m actually taking five days of vacation. Off to Chicago and the world’s best pizza (Giordano’s) and hotdogs (Henry’s). I’ll report back in a week.
Ciao!
San Francisco
Tonight I'm going to take you to San Francisco. I have three lesser know restaurants that are medium priced, somewhat funky, with good food. I usually stay at the Marriott (nice beds) and the first restaurant, Annabelle's Bistro & Bar, is just across the street. It looks kind of like a dive from the outside with a big neon sign. But continue in. As you enter, you'll find yourself in front of a long, polished wood bar. There are high tables against the walls. Just behind the bar is the entrance to the restaurant. It's small, maybe 15 tables. The floors are black & white tile and the wait staff is all in black. The kitchen is open at the back. I started with a baby spinach salad topped with walnuts, dried cranberries, apples and blue cheese vinagarette. The menu changes but the last time I was there, I had Scottish salmon on a bed of sautéed spinach and mashed potatoes, topped with a beurre blanc (wine & butter) sauce and onion strings—very nice! Ordered a glass of Whitehall Lane Sauvignon blanc for my wine of the night. I happen to be a nut for crème brulee so that was my dessert. It was a good one.
Next, is First Crush at 101 Cyril Magnin St. It's on a corner but it's easy to miss. You walk in and up a flight of stairs. It's on one of those San Francisco hill streets so the back door is flush with the street, even though you walked up the stairs to enter. It's small, about 12 tables and is a long narrow space, fronted by a bar facing the tables. The walls are burnt orange and shear curtains hang on the floor-to-ceiling windows. Hardwood floors, and wood tables complete the atmosphere.
They offer something that I think is excellent for someone learning about wines—wine flights. If you've never had one, they usually consist of an assortment of three to four 2 oz glasses of different wines. It allows you to sample and develop your tastes for what you like without getting snookered. I chose one consisting of a Pinot blanc, a Riesling, and a gewurtztraminer. The gewurz is slightly sweet, like a Riesling or spätlese but with a touch of spice. I started with a tomato, avocado, and cucumber salad topped with Kalamata olives. Feta cheese was crumbled over the top. For my main course, I had halibut topped with sautéed mushrooms in a tarragon beure blanc sauce. Splurged a bit on dessert. Bread pudding with browned apple compote and rum raisin ice cream—heavenly! Also relaxed with a glass of Lemorton Reserve Calvados.
Last but not least, down by the pier are a ton of seafood restaurants. Virtually all of them are crap—tourist joints that focus more on the experience of S.F. than decent food. However, at pier 7 on the Embarcadero, you'll find the Waterfront Restaurant. It juts out into the bay with big windows for watching the boats and the lights of Berkeley and Oakland. The seafood is superb. Start with grilled pancetta (Italian bacon) wrapped prawns or buttermilk-fried calamari with rock shrimp and a spicy aoli (like a mayonnaise). While they have some good salads, I usually skip them and go straight for the main course. Great, simply grilled fish. My favorites are escolar, ahi tuna, and scallops. Or if you can't decide, try the scallops and prawns. Wine for the night was a Cakebread Cellars Chardonnay Reserve Carneros-Napa Valley, about $50.00 in my wine store at home. Rich and buttery, yet surprisingly light and delicate. Dessert? You guessed it—Crème brulee.
Well, that should give you a taste of San Francisco. I'll be out there in December speaking at the American Society for Cell Biology. If you're around, I'll be at the "W" hotel (Marriott was booked). Give me a call and we'll share a bottle.
Ciao!
Next, is First Crush at 101 Cyril Magnin St. It's on a corner but it's easy to miss. You walk in and up a flight of stairs. It's on one of those San Francisco hill streets so the back door is flush with the street, even though you walked up the stairs to enter. It's small, about 12 tables and is a long narrow space, fronted by a bar facing the tables. The walls are burnt orange and shear curtains hang on the floor-to-ceiling windows. Hardwood floors, and wood tables complete the atmosphere.
They offer something that I think is excellent for someone learning about wines—wine flights. If you've never had one, they usually consist of an assortment of three to four 2 oz glasses of different wines. It allows you to sample and develop your tastes for what you like without getting snookered. I chose one consisting of a Pinot blanc, a Riesling, and a gewurtztraminer. The gewurz is slightly sweet, like a Riesling or spätlese but with a touch of spice. I started with a tomato, avocado, and cucumber salad topped with Kalamata olives. Feta cheese was crumbled over the top. For my main course, I had halibut topped with sautéed mushrooms in a tarragon beure blanc sauce. Splurged a bit on dessert. Bread pudding with browned apple compote and rum raisin ice cream—heavenly! Also relaxed with a glass of Lemorton Reserve Calvados.
Last but not least, down by the pier are a ton of seafood restaurants. Virtually all of them are crap—tourist joints that focus more on the experience of S.F. than decent food. However, at pier 7 on the Embarcadero, you'll find the Waterfront Restaurant. It juts out into the bay with big windows for watching the boats and the lights of Berkeley and Oakland. The seafood is superb. Start with grilled pancetta (Italian bacon) wrapped prawns or buttermilk-fried calamari with rock shrimp and a spicy aoli (like a mayonnaise). While they have some good salads, I usually skip them and go straight for the main course. Great, simply grilled fish. My favorites are escolar, ahi tuna, and scallops. Or if you can't decide, try the scallops and prawns. Wine for the night was a Cakebread Cellars Chardonnay Reserve Carneros-Napa Valley, about $50.00 in my wine store at home. Rich and buttery, yet surprisingly light and delicate. Dessert? You guessed it—Crème brulee.
Well, that should give you a taste of San Francisco. I'll be out there in December speaking at the American Society for Cell Biology. If you're around, I'll be at the "W" hotel (Marriott was booked). Give me a call and we'll share a bottle.
Ciao!
Tuesday, September 9, 2008
Eating around the country
Several people who've read my books (including the new one due out in November) have been intrigued by the restaurants I mention. I've had to travel quite a bit with my job (no, it's neither glamorous nor fun!) and I keep a diary of hotels I've stayed at, restaurants I've tried (good and bad), meals I've had, and, of course, wines I drank. So I thought I'd give out a little of my personal travel guide tonight. Because the city and its people have really taken it in the ear the last three years, tonight I'm going to talk about New Orleans. It's one of my favorite places to visit and has some of the greatest restaurants in the U.S. Let me note that reservations are a must at each of these restaurants and you usually have to make them a week in advance. I usually make the reservation on line the week before I go if I think I'll have trouble getting in, but you can always call.
Really Upscale:
Two of my favorites are the Commanders Palace and Brennens. Commanders has been the training ground for many of New Orleans most famous chefs, including Emeril Lagasse. I'm not going to recommend anything in particular but I will say you'd better be prepared to spend over $100.00 per person without drinks at these two. Food is incredible. Dress code requires a coat and tie for the gentlemen. Hey, it's high class at its best! Personally, I think Commanders is probably the top restaurant in the U.S. That's just my opinion.
Moderate:
K-Paul's is where the Cajun food craze began. Chef Paul Prudhomme is responsible for making Cajun food, including blackened everything, popular. His restaurant used to be a pain to visit as they didn't take reservations. But now it's changed, thank goodness! The restaurant looks like a cheesey storefront on Chartes street, but entering, you're faced with a warm, cozy atmosphere. Exposed brick walls, tall windows, and gleaming hardwood floors. Dress is business casual. For an appetizer, try the turtle soup. Don't make that face! It's like a New York clam chowder only with sherry. My favorite entrée is his Shrimp Etoufee. If you've never had it, this is the place to try it. It is to die for. If you'd rather have fish, try the blackened Louisiana Drum. It's a white meaty fish, blackened and succulent. If he has it, try his swordfish. It too, is outstanding. If you'd rather have meat, definitely go for the veal chop with crabmeat, wild mushrooms, garlic, sun-dried tomatoes. It's divine. Dinner is served with an assortment of homemade rolls, my favorite of which are the black strap molasses buns. For dessert, try the bread pudding with lemon sauce & Chantilly cream or the sweet potato pecan pie. If you're a crème brulee fan, he makes a good one.
Redfish Grille is, in my humble opinion, the best place for fish in town. It's just off Canal street on Bourbon street. As soon as you sit down, before you even open the menu, order dessert. That's right, I said order dessert. Double chocolate bread pudding! You have to order it ahead because it takes 20 minutes to make. For starters, coconut crusted shrimp or their crab cakes are good choices. I always feel I need to have something green so I usually get their shrimp remoulade salad. It consists of Cajun boiled shrimp over a bed of romaine hearts tossed with a remoulade (think thousand island with a bit of spice) dressing, hard boiled eggs, applewood-smoked bacon, and tomatoes. They top it with a fried potato puff. Now, I know some people barf at the mention of this fish, but put your prejudices aside…and order the catfish. They make it a number of ways and all are fantastic. Catfish is a white, flaky fish, no bones, just great meat. My favorite was stuffed with crabmeat and had a creamy tomato-sherry based sauce. Ah, now for dessert. The double chocolate bread pudding comes in a soufflé dish with two hunks of white and dark chocolate stuck in the middle. The hot bread pudding causes the chocolate to melt slowly. But that isn't all. They drizzle a mixture of melted white and dark chocolate over the top. I'm dying here just writing this. Once you've had it, you can die and go to heaven. It don't get no better than that.
Just a note about Bourbon Street. In spite of mythology, it's a dump. The smell of stale beer, urine, rotting trash, and vomit permeates the air as you walk further in so stay near Canal. While some of the music may be interesting, it's mostly strip joints and sheisters trying to take your money. My recommendation, if you want music, is to head down to the Hilton Hotel (where I usually stay) at the end of Canal Street on the river and hit Pete Fountain's jazz club. Classy, comfortable, and good music.
In the next few blogs I'll hit San Francisco, Boston, Naples (FL), New York, Chicago, Kansas City and more.
Ciao!
Really Upscale:
Two of my favorites are the Commanders Palace and Brennens. Commanders has been the training ground for many of New Orleans most famous chefs, including Emeril Lagasse. I'm not going to recommend anything in particular but I will say you'd better be prepared to spend over $100.00 per person without drinks at these two. Food is incredible. Dress code requires a coat and tie for the gentlemen. Hey, it's high class at its best! Personally, I think Commanders is probably the top restaurant in the U.S. That's just my opinion.
Moderate:
K-Paul's is where the Cajun food craze began. Chef Paul Prudhomme is responsible for making Cajun food, including blackened everything, popular. His restaurant used to be a pain to visit as they didn't take reservations. But now it's changed, thank goodness! The restaurant looks like a cheesey storefront on Chartes street, but entering, you're faced with a warm, cozy atmosphere. Exposed brick walls, tall windows, and gleaming hardwood floors. Dress is business casual. For an appetizer, try the turtle soup. Don't make that face! It's like a New York clam chowder only with sherry. My favorite entrée is his Shrimp Etoufee. If you've never had it, this is the place to try it. It is to die for. If you'd rather have fish, try the blackened Louisiana Drum. It's a white meaty fish, blackened and succulent. If he has it, try his swordfish. It too, is outstanding. If you'd rather have meat, definitely go for the veal chop with crabmeat, wild mushrooms, garlic, sun-dried tomatoes. It's divine. Dinner is served with an assortment of homemade rolls, my favorite of which are the black strap molasses buns. For dessert, try the bread pudding with lemon sauce & Chantilly cream or the sweet potato pecan pie. If you're a crème brulee fan, he makes a good one.
Redfish Grille is, in my humble opinion, the best place for fish in town. It's just off Canal street on Bourbon street. As soon as you sit down, before you even open the menu, order dessert. That's right, I said order dessert. Double chocolate bread pudding! You have to order it ahead because it takes 20 minutes to make. For starters, coconut crusted shrimp or their crab cakes are good choices. I always feel I need to have something green so I usually get their shrimp remoulade salad. It consists of Cajun boiled shrimp over a bed of romaine hearts tossed with a remoulade (think thousand island with a bit of spice) dressing, hard boiled eggs, applewood-smoked bacon, and tomatoes. They top it with a fried potato puff. Now, I know some people barf at the mention of this fish, but put your prejudices aside…and order the catfish. They make it a number of ways and all are fantastic. Catfish is a white, flaky fish, no bones, just great meat. My favorite was stuffed with crabmeat and had a creamy tomato-sherry based sauce. Ah, now for dessert. The double chocolate bread pudding comes in a soufflé dish with two hunks of white and dark chocolate stuck in the middle. The hot bread pudding causes the chocolate to melt slowly. But that isn't all. They drizzle a mixture of melted white and dark chocolate over the top. I'm dying here just writing this. Once you've had it, you can die and go to heaven. It don't get no better than that.
Just a note about Bourbon Street. In spite of mythology, it's a dump. The smell of stale beer, urine, rotting trash, and vomit permeates the air as you walk further in so stay near Canal. While some of the music may be interesting, it's mostly strip joints and sheisters trying to take your money. My recommendation, if you want music, is to head down to the Hilton Hotel (where I usually stay) at the end of Canal Street on the river and hit Pete Fountain's jazz club. Classy, comfortable, and good music.
In the next few blogs I'll hit San Francisco, Boston, Naples (FL), New York, Chicago, Kansas City and more.
Ciao!
Saturday, August 30, 2008
Huskermania
I am not a native Nebraskan. But there is a phenomenon in this state that centers on the University of Nebraska football team--Huskermania. Unless you see it, it's hard to describe. On Friday before a game, everyone is in red, the school color. On Saturday, if you're not wearing red, you will catch some seriously disdainful looks. The football stadium becomes the third largest city in the state on a football weekend.
I am frequently invited to give scientific talks at international meetings and I refer to Huskermania as the state religion, with the stadium as the cathedral. This year Nebraska has a new archbishop, Bo Pelini, who everyone hopes will return Nebraska to the top ten after the four horrible years under the heretic, Bill Callahan. In all fairness, he was a jerk and a lousy coach.
My wife and I usually do our grocery shopping on Saturday mornings. This morning, countless shoppers left with carts filled with cases of beer, ice, and chips. Hmmm. Wonder what they're going to be doing tonight.
Not being a big beer drinker, I plan on turning on the Missouri-Illinois game, grabbing the latest Jack Higgins novel, and relaxing with the bottle of Snoqualmie riesling I have chilling as I write this. With a case of Cartlidge and Brown Pinot Noir, two bottles each of Kim Crawford Pinot Noir and Savingnon Blanc, a bottle of Whitehaven Sauvignon Blanc, and one of Blue Moon riesling, I'm all set for the long weekend. I might even spend some time working on my third novel, "Angels Twice Fallen." Have a good one and try some wine.
I am frequently invited to give scientific talks at international meetings and I refer to Huskermania as the state religion, with the stadium as the cathedral. This year Nebraska has a new archbishop, Bo Pelini, who everyone hopes will return Nebraska to the top ten after the four horrible years under the heretic, Bill Callahan. In all fairness, he was a jerk and a lousy coach.
My wife and I usually do our grocery shopping on Saturday mornings. This morning, countless shoppers left with carts filled with cases of beer, ice, and chips. Hmmm. Wonder what they're going to be doing tonight.
Not being a big beer drinker, I plan on turning on the Missouri-Illinois game, grabbing the latest Jack Higgins novel, and relaxing with the bottle of Snoqualmie riesling I have chilling as I write this. With a case of Cartlidge and Brown Pinot Noir, two bottles each of Kim Crawford Pinot Noir and Savingnon Blanc, a bottle of Whitehaven Sauvignon Blanc, and one of Blue Moon riesling, I'm all set for the long weekend. I might even spend some time working on my third novel, "Angels Twice Fallen." Have a good one and try some wine.
Friday, August 22, 2008
Back from Philadelphia
Just returned from Philadelphia where I spoke at the American Chemical Society meeting. Philly has one of my favorite places to browse & eat: The Reading Terminal. It's filled with produce, meat, and cheese shops, restaurant stalls serving everything from crabcakes to cheesesteaks, and my favorite, all kinds of wares from the Pennsylvania Dutch. If you want a good breakfast, get there early to get a seat at the counter. Everything from the bread to the sausage & bacon is homemade. And the bakery! I love their sticky buns. The Dutch are only there Wednesday through Saturday. Don't miss them.
Had dinner at McCormick and Schmicks. They have one of my all time favorite seafood dishes: grilled atlantic salmon stuffed with crabmeat and brie cheese! I had a New Zealand Marlborough Whitehaven Savignon blanc with it. Really nice citrus bouquet that explodes in your mouth with overtones of grapefruit. Really nice. I liked it as much as my favorite Kim Crawford.
Thank goodness it's Friday. I'm always wiped out after a trip. Time to retire with a glass of Kim Crawford Pinot Noir, a dish of Haagen Daz rum raisin ice cream, and the final edits of my latest book, Rise of the Fallen. Cheers!
Had dinner at McCormick and Schmicks. They have one of my all time favorite seafood dishes: grilled atlantic salmon stuffed with crabmeat and brie cheese! I had a New Zealand Marlborough Whitehaven Savignon blanc with it. Really nice citrus bouquet that explodes in your mouth with overtones of grapefruit. Really nice. I liked it as much as my favorite Kim Crawford.
Thank goodness it's Friday. I'm always wiped out after a trip. Time to retire with a glass of Kim Crawford Pinot Noir, a dish of Haagen Daz rum raisin ice cream, and the final edits of my latest book, Rise of the Fallen. Cheers!
Wednesday, August 13, 2008
The FBI and bioterror
Yesterday, I read an article online that said the FBI had changed it's opinion of whether or not an individual could create a bioweapon. Previously they apparently were under the misconception that it would take sophistocated equipment and a team of people to create an agent. As a microbiologist, I could have told them that's very naive. The materials to grow and store bacterial organisms are easily available from commercial sources with no need for any clearances or licensures. Source organisms are available in the dirt in your garden. Things like Clostridium species which contain some very nasty toxins, i.e. botulism, can be found there. In the Great Plains states, the wild rabbits are endemically infected with Francisella tularemia, a select class organism. So getting the starting materials isn't hard.
I think the authorities tend to visualize bioterrorism in terms of massive attacks as in the case of the Soviet ICBM's loaded with weaponized bugs. But terrorism doesn't have to be perpetrated on a large scale to create panic. Only a handful of people actually contracted anthrax in the incidents following 911. Yet it created concern across the entire country and fed a new industry aimed at detecting minute quantities of potential bio-threats, particularly in aerosols such as those created by mail sorting machines. It seems industry is a bit more on the ball than the Homeland Security people, although, to be fair, a commercial opportunity will always cause entrepreneurs to flock to the money.
Personally, I worry about nutcakes fashioning bioweapons. Over the decades, it's happened before. I recall a couple of medical students years ago who were growing Corynybacterium diphtheria which they planned to put into the water supply. Thankfully, they were apprehended before anything could happen. ATCC, a repository for biological organisms, now has better control over whom they ship samples to, but it's not foolproof. And as I said, nature provides ample opportunity to find the starting material. What to do about it? Can't really say. But let's at least not be naive and think one needs a sophistocated lab set up and personnel.
I think the authorities tend to visualize bioterrorism in terms of massive attacks as in the case of the Soviet ICBM's loaded with weaponized bugs. But terrorism doesn't have to be perpetrated on a large scale to create panic. Only a handful of people actually contracted anthrax in the incidents following 911. Yet it created concern across the entire country and fed a new industry aimed at detecting minute quantities of potential bio-threats, particularly in aerosols such as those created by mail sorting machines. It seems industry is a bit more on the ball than the Homeland Security people, although, to be fair, a commercial opportunity will always cause entrepreneurs to flock to the money.
Personally, I worry about nutcakes fashioning bioweapons. Over the decades, it's happened before. I recall a couple of medical students years ago who were growing Corynybacterium diphtheria which they planned to put into the water supply. Thankfully, they were apprehended before anything could happen. ATCC, a repository for biological organisms, now has better control over whom they ship samples to, but it's not foolproof. And as I said, nature provides ample opportunity to find the starting material. What to do about it? Can't really say. But let's at least not be naive and think one needs a sophistocated lab set up and personnel.
Sunday, August 3, 2008
Two summer whites and a red
Three new wines tonight. I'll start with kind of a experiment. I'd never heard of Cashmere before but read below. One of the whites is found in every liquor store I've been in, even grocery stores. It was a surprise because I didn't expect it to be a good as it turned out, especially for the price. Cheers!
Cline 2006 Cashmere; $14.00: A blend of Syrah, Grenache, and Mourvèdre. Dark ruby color, almost purple. Very forward fruity nose. Black raspberry jam bouquet with peppery blackberry fruit in the mouth. Finishes with mild tannins. Had to check the label because it tasted like it was higher in alcohol content. It wasn't. Very nice.
Ecco Domani Pinot Grigio; $10.00: Pale, clear straw yellow color. Bouquet has lots of lime and grapefruit. Reminds me of a New Zealand Sauvignon Blanc. Tastes like one too. Crisp and clean, not sharp at all. Pleasantly surprising for such a common wine. Good wine for quaffing on a hot summer evening (it's 101F here as I write!).
2006 King Estate Oregon Domaine Pinot Gris; $14.00: Pale straw color. Bouquet has pear, apple, tropical fruit, lemon, white peach and spice blend. In the mouth, lemon, pineapple, pear, and lime. Crisp acidity, nice mouthfeel with a full bodied texture.
Cline 2006 Cashmere; $14.00: A blend of Syrah, Grenache, and Mourvèdre. Dark ruby color, almost purple. Very forward fruity nose. Black raspberry jam bouquet with peppery blackberry fruit in the mouth. Finishes with mild tannins. Had to check the label because it tasted like it was higher in alcohol content. It wasn't. Very nice.
Ecco Domani Pinot Grigio; $10.00: Pale, clear straw yellow color. Bouquet has lots of lime and grapefruit. Reminds me of a New Zealand Sauvignon Blanc. Tastes like one too. Crisp and clean, not sharp at all. Pleasantly surprising for such a common wine. Good wine for quaffing on a hot summer evening (it's 101F here as I write!).
2006 King Estate Oregon Domaine Pinot Gris; $14.00: Pale straw color. Bouquet has pear, apple, tropical fruit, lemon, white peach and spice blend. In the mouth, lemon, pineapple, pear, and lime. Crisp acidity, nice mouthfeel with a full bodied texture.
Saturday, August 2, 2008
New Novel coming soon
Well, my new supernatural thriller, "Rise of the Fallen" is almost ready to go to the printer. This is my second novel in the Angel of Death Series. Liam Michaels, aka, the Angel of Death pairs up with two new characters, one of whom is his wise-cracking shredder guitarist brother, Uriel. The synopsis and an excerpt are posted below. It will be available some time in October through Barnes and Noble, Borders, and Infinity Press. Amazon too, but I'm not keen on them right now. I recommend going to a local bookstore and ordering it through the bookseller so you don't have to pay shipping. Please buy and read the book and tell me what you think. It goes great with a bottle of Sauvignon Blanc or Pinot Noir from Kim Crawford Vinyards. Both are favorites of Liam Michaels...and me. Cheers!
Synopsis
A leading U.S. bioweapons scientist dies of an unexplainable neurological disease. A mysterious cocaine factory operates out of a Swiss chocolate factory, guarded by highly trained combat troops. Chechnya is destroyed with thermobaric bombs after an outbreak of a bioterrorist virus. And the beautiful but enigmatic CEO of a biotechnology company fights off a take-over attempt by a sinister Boston investment group. Unrelated as these events may seem, Liam Michaels, an artist, photographer—and the immortal Angel of Death—recognizes the insidious moves of fallen angels and he must act quickly to stop the rise of the Fallen.
Excerpt:
Sunday, May 4th; Framingham, Massachusetts
Jeffery Blazek was dying. He lay on the kitchen floor of his cozy three-bedroom house that backed up to the Boy Scouts forest preserve in Framingham, Massachusetts, unable to move or call for help. His muscle control gone, the room smelled of urine and feces. Saliva drooled slowly down his cheek and pooled under his face. His mouth snapped open and shut like a fish out of water, and his breath came in strained gasps and whistling rales. His body shook with constant tremors; his left hand beat gently against the floor. He was dying.
Two bizarre-looking figures sat at the kitchen table covered head to toe in pale green hazmat suits made of a cross-linked lyotropic liquid crystal-butyl rubber composite. The suits operated on a principle similar to Gore-Tex, but with pores one hundred times smaller, blocking the entry of bacteria, viruses, and most chemical warfare agents. Blue latex gloves covered their hands, and they wore clear plastic facemasks attached to respirators on their backs. Both took notes on the Tablet PC’s of two Panasonic Toughbook computers.
A man’s baritone voice spoke, “Let’s go over the progression of the disease.”
“Fire away, my young genius.” The voice of the second figure was female with a slight Irish accent.
The man frowned through his mask. “The pneumonia first appeared three weeks ago, correct?”
“Yep, inoculated him twenty-eight days ago on Sunday, April 6th, as he took a leak in the company washroom,” the second figure answered. “There’s a lesson here, sweetums.” She stared at the man, her eyes glittering behind her mask. “Working weekends will kill you. I put the inoculum in the automatic air freshener dispenser.”
“When did his symptoms first appear?” asked the man.
“Let’s see,” the woman said, consulting her computer. “Five days after the initial exposure, he showed signs of pneumonia. Doctor put him on azithromycin. Looks like his pneumonia was better five days after beginning treatment.”
“Excellent. When did the neurological symptoms appear?”
The woman again checked her computer notes. “Twenty-one days after infection he began to complain of tremors and a general weakness in his legs. According to his medical records, he stated he felt unsteady and found himself leaning against the walls of his home in order to walk without falling.” She looked up from her computer. “Sounds like you after a couple of beers.”
“Cut the crap,” the male snarled.
“No sense of humor, little one?” the female purred. “Twenty-five days after infection, his doctor wrote that his speech was slurred, his coordination deteriorating. Boy, this really could be you after tossing back a few.”
The man ignored the comment. “And the doctor’s opinion?”
“Doc suspected Guillain-Barré syndrome.”
Guillain-Barré syndrome resulted from an attack on the peripheral nerves by the body's immune system. It usually followed a few days or weeks after a respiratory or gastrointestinal viral infection. The symptoms varied and included weakness or tingling sensations in the legs and, in many instances, spread to the arms and upper body. The symptoms could increase in intensity until the muscles were useless, and the victim was almost paralyzed. In most cases, the affected patient recovered completely, but in rare instances, the paralysis remained. Even rarer, death occurred.
“Exactly what we hoped. So, if today is day twenty-eight post-infection, then the symptoms have progressed just as expected,” the man declared, flexing his gloved fingers.
The man on the floor gasped frantically. His body tried to inhale deeper without exhaling, straining for the last bit of precious oxygen. Abruptly, the sounds of his wheezing ended and his chest muscles stopped working. He was dead.
“Ironic, isn’t it? The guy’s an infectious disease expert,” the mysterious man said.
“Correction. Was an infectious disease expert.”
“Whatever,” the man continued. “Here he is, dead from an infection, and there was nothing he could do to prevent or cure it.”
“At least you’re good at some things, kitten,” the female said. “I’d say the Desesperado agent is a success.” She began typing into her computer. “Let’s see, oh-three-thirty-five hours, May 4th, the subject, Jeffery Blazek, was pronounced dead. The presumed cause, Guillain-Barré syndrome.”
“That’s it. We’re out of here,” the man said.
Synopsis
A leading U.S. bioweapons scientist dies of an unexplainable neurological disease. A mysterious cocaine factory operates out of a Swiss chocolate factory, guarded by highly trained combat troops. Chechnya is destroyed with thermobaric bombs after an outbreak of a bioterrorist virus. And the beautiful but enigmatic CEO of a biotechnology company fights off a take-over attempt by a sinister Boston investment group. Unrelated as these events may seem, Liam Michaels, an artist, photographer—and the immortal Angel of Death—recognizes the insidious moves of fallen angels and he must act quickly to stop the rise of the Fallen.
Excerpt:
Sunday, May 4th; Framingham, Massachusetts
Jeffery Blazek was dying. He lay on the kitchen floor of his cozy three-bedroom house that backed up to the Boy Scouts forest preserve in Framingham, Massachusetts, unable to move or call for help. His muscle control gone, the room smelled of urine and feces. Saliva drooled slowly down his cheek and pooled under his face. His mouth snapped open and shut like a fish out of water, and his breath came in strained gasps and whistling rales. His body shook with constant tremors; his left hand beat gently against the floor. He was dying.
Two bizarre-looking figures sat at the kitchen table covered head to toe in pale green hazmat suits made of a cross-linked lyotropic liquid crystal-butyl rubber composite. The suits operated on a principle similar to Gore-Tex, but with pores one hundred times smaller, blocking the entry of bacteria, viruses, and most chemical warfare agents. Blue latex gloves covered their hands, and they wore clear plastic facemasks attached to respirators on their backs. Both took notes on the Tablet PC’s of two Panasonic Toughbook computers.
A man’s baritone voice spoke, “Let’s go over the progression of the disease.”
“Fire away, my young genius.” The voice of the second figure was female with a slight Irish accent.
The man frowned through his mask. “The pneumonia first appeared three weeks ago, correct?”
“Yep, inoculated him twenty-eight days ago on Sunday, April 6th, as he took a leak in the company washroom,” the second figure answered. “There’s a lesson here, sweetums.” She stared at the man, her eyes glittering behind her mask. “Working weekends will kill you. I put the inoculum in the automatic air freshener dispenser.”
“When did his symptoms first appear?” asked the man.
“Let’s see,” the woman said, consulting her computer. “Five days after the initial exposure, he showed signs of pneumonia. Doctor put him on azithromycin. Looks like his pneumonia was better five days after beginning treatment.”
“Excellent. When did the neurological symptoms appear?”
The woman again checked her computer notes. “Twenty-one days after infection he began to complain of tremors and a general weakness in his legs. According to his medical records, he stated he felt unsteady and found himself leaning against the walls of his home in order to walk without falling.” She looked up from her computer. “Sounds like you after a couple of beers.”
“Cut the crap,” the male snarled.
“No sense of humor, little one?” the female purred. “Twenty-five days after infection, his doctor wrote that his speech was slurred, his coordination deteriorating. Boy, this really could be you after tossing back a few.”
The man ignored the comment. “And the doctor’s opinion?”
“Doc suspected Guillain-Barré syndrome.”
Guillain-Barré syndrome resulted from an attack on the peripheral nerves by the body's immune system. It usually followed a few days or weeks after a respiratory or gastrointestinal viral infection. The symptoms varied and included weakness or tingling sensations in the legs and, in many instances, spread to the arms and upper body. The symptoms could increase in intensity until the muscles were useless, and the victim was almost paralyzed. In most cases, the affected patient recovered completely, but in rare instances, the paralysis remained. Even rarer, death occurred.
“Exactly what we hoped. So, if today is day twenty-eight post-infection, then the symptoms have progressed just as expected,” the man declared, flexing his gloved fingers.
The man on the floor gasped frantically. His body tried to inhale deeper without exhaling, straining for the last bit of precious oxygen. Abruptly, the sounds of his wheezing ended and his chest muscles stopped working. He was dead.
“Ironic, isn’t it? The guy’s an infectious disease expert,” the mysterious man said.
“Correction. Was an infectious disease expert.”
“Whatever,” the man continued. “Here he is, dead from an infection, and there was nothing he could do to prevent or cure it.”
“At least you’re good at some things, kitten,” the female said. “I’d say the Desesperado agent is a success.” She began typing into her computer. “Let’s see, oh-three-thirty-five hours, May 4th, the subject, Jeffery Blazek, was pronounced dead. The presumed cause, Guillain-Barré syndrome.”
“That’s it. We’re out of here,” the man said.
Friday, July 18, 2008
Back from the road
Well, haven't blogged for a while. Been traveling a bit. Visited Washington D.C., one of my favorite towns to roam around. Lots to see, the Smithsonian is incredible, and I'm always drawn to the National Gallery for their art collection. It's so easy to get around using the Metro...and very cheap. $7.50 for an all day pass.
Interestingly, National airport has one of the best airport restaurants I've ever seen. It"s called Cibo's Bistro and Wine bar. Great food. This time I had an Ahi tuna BLT. It's an ahi tuna filet with bacon, lettuce, and tomato, pesto aioli, on a ciabata bun. With a glass of Chateau St. Michelle Riesling, outstanding!
A new wine tonite, 2006 WillaKenzie Estate Pinot Noir. I think it's usually about $27.00 but I found a sale for $23.99 so it fits here. This wine requires some breathing. Open the bottle and let it breath for thirty minutes or more. It really opens up the bouquet. The WillaKenzie is a medium-bodied pinot with concentrated plum, black cherry, and currant flavors along with earthy spices. It has a slight nuance of oak woven in which yields a smooth velvet mouth and subtle finish. Very nice.
Had another bottle of my favorite Cartlidge and Brown Pinot Noir. I think it's probably the best Pinot I've tasted, especially at $16.00 a bottle. I like it so much, I just ordered a case from my local wine shop. Happy sipping.
Interestingly, National airport has one of the best airport restaurants I've ever seen. It"s called Cibo's Bistro and Wine bar. Great food. This time I had an Ahi tuna BLT. It's an ahi tuna filet with bacon, lettuce, and tomato, pesto aioli, on a ciabata bun. With a glass of Chateau St. Michelle Riesling, outstanding!
A new wine tonite, 2006 WillaKenzie Estate Pinot Noir. I think it's usually about $27.00 but I found a sale for $23.99 so it fits here. This wine requires some breathing. Open the bottle and let it breath for thirty minutes or more. It really opens up the bouquet. The WillaKenzie is a medium-bodied pinot with concentrated plum, black cherry, and currant flavors along with earthy spices. It has a slight nuance of oak woven in which yields a smooth velvet mouth and subtle finish. Very nice.
Had another bottle of my favorite Cartlidge and Brown Pinot Noir. I think it's probably the best Pinot I've tasted, especially at $16.00 a bottle. I like it so much, I just ordered a case from my local wine shop. Happy sipping.
Monday, June 30, 2008
New wines
Got a couple of new ones tonight. One, the Cartlidge and Brown 2006 Pinot Noir, is one of my favorites.
1. Cartlidge and Brown 2006 Pinot Noir; California; $16.00. Okay, so I broke my rule about giving a particular year. But I've had two different vintages of this wine, both excellent, but slightly different. The 2006 is a medium garnet color. The wine just jumps at your nose with a bouquet reminiscent of cherry pie right out of the oven along with notes of anise and spice. It's got a lot of sweet juicy fruit on the palate with a supple texture and smooth tanins that float in your mouth. A bit hard to find but I found a bottle and had my local grocer (that's right, my grocer!) stock it. Wow!
2. Martin Ray Santa Barbera County Pinot Noir (2006) $23.00. California. This is the parent winery to the Angeline Pinot that I reviewed earlier. It's a bit more in price but it's outstanding. A bit more brawn than the Cartlidge and Brown with a darker color, spicier bouquet, and a chewier feel in the mouth. Not as subtle. Great fruit with cherry, berry, plum, and pepper on the palate. Very nice.
3. Hirschbach and Sohne Piesporter Michelsberg Riesling Kabinett 2006. Mosel-Saar-Ruwer, Germany; $10.00. Kabinetts are meant to be quafed on their own or with food, like a spicy curry. They are slightly sweet and very fragrant, almost perfumy. This is a nice one for just casual drinking while you read, work, or relax.
Three more for your cellar. Enjoy.
1. Cartlidge and Brown 2006 Pinot Noir; California; $16.00. Okay, so I broke my rule about giving a particular year. But I've had two different vintages of this wine, both excellent, but slightly different. The 2006 is a medium garnet color. The wine just jumps at your nose with a bouquet reminiscent of cherry pie right out of the oven along with notes of anise and spice. It's got a lot of sweet juicy fruit on the palate with a supple texture and smooth tanins that float in your mouth. A bit hard to find but I found a bottle and had my local grocer (that's right, my grocer!) stock it. Wow!
2. Martin Ray Santa Barbera County Pinot Noir (2006) $23.00. California. This is the parent winery to the Angeline Pinot that I reviewed earlier. It's a bit more in price but it's outstanding. A bit more brawn than the Cartlidge and Brown with a darker color, spicier bouquet, and a chewier feel in the mouth. Not as subtle. Great fruit with cherry, berry, plum, and pepper on the palate. Very nice.
3. Hirschbach and Sohne Piesporter Michelsberg Riesling Kabinett 2006. Mosel-Saar-Ruwer, Germany; $10.00. Kabinetts are meant to be quafed on their own or with food, like a spicy curry. They are slightly sweet and very fragrant, almost perfumy. This is a nice one for just casual drinking while you read, work, or relax.
Three more for your cellar. Enjoy.
Monday, June 23, 2008
Chardonnay's under $25.00
Tonight I'm going to recommend several chardonnays that I've enjoyed. Many of the chardonnays are quite pricey and those that aren't, usually aren't very good. But I've got a few favorites and I'm sure there are more. Here're my picks:
1. Franciscan Oakville Estates; California; ~$20.00. Very pleasant. Flavors of apples and pears, and a nice, (little bit dry) oak-y finish that comes across as simple and clean. Has an almost buttery richness to it.
2. Martin Ray Santa Cruz Mountains Reserve; California; ~$19.00. Similar to the Franciscan but not as buttery rich. A bit lighter.
3. Kim Crawford Unoaked Chardonnay; New Zealand; $16.00. For those who don't like the oak flavor found in many chardonnays, this is a good one. Clean fruit with pear overtones. Nice finish.
Enjoy!
1. Franciscan Oakville Estates; California; ~$20.00. Very pleasant. Flavors of apples and pears, and a nice, (little bit dry) oak-y finish that comes across as simple and clean. Has an almost buttery richness to it.
2. Martin Ray Santa Cruz Mountains Reserve; California; ~$19.00. Similar to the Franciscan but not as buttery rich. A bit lighter.
3. Kim Crawford Unoaked Chardonnay; New Zealand; $16.00. For those who don't like the oak flavor found in many chardonnays, this is a good one. Clean fruit with pear overtones. Nice finish.
Enjoy!
Friday, June 20, 2008
Merlots under $25.00
For some reason, Merlots seem to be expensive. Oddly, I can find better deals on Cabernet Sauvignon. As a result, the four I'm going to recommend are all right on the edge of my price limit: $24-$25.00. Merlots are dark, rich, luscious, and fruity. Not generally a summer wine, but then I've never been a traditionalist. Here we go:
1. Whitehall Lane Merlot; California; $24.00. My favorite in this category. Very nice fruit with blackberry and cherry dominating. Dark, rich color, aromatic bouquet of blackberry, currants, and cherry. Nice tanins.
2. Franciscan; California; $24.00; Similar to the Whitehall Lane. In fact the whitehall Lane pretty much describes all of the wines I recommend in this category.
3. Franciscan Oakville Estates; California; $25.00. Same winery, different label.
4. Sterling Merlot (the one with the silver label); California; $25.00
Enjoy!
1. Whitehall Lane Merlot; California; $24.00. My favorite in this category. Very nice fruit with blackberry and cherry dominating. Dark, rich color, aromatic bouquet of blackberry, currants, and cherry. Nice tanins.
2. Franciscan; California; $24.00; Similar to the Whitehall Lane. In fact the whitehall Lane pretty much describes all of the wines I recommend in this category.
3. Franciscan Oakville Estates; California; $25.00. Same winery, different label.
4. Sterling Merlot (the one with the silver label); California; $25.00
Enjoy!
Wednesday, June 18, 2008
Zinfandels Under $25.00
My wife and I are big fans of zinfandels. In fact, I'd say it's her favorite wine. They are a bit darker and heavier than the Pinot's. Some of the best I've ever tasted are reviewed below in my "under $25.00" list.
1. Franciscan Oakville Estates; California; ~$22.00. This one has long been our favorite. Something about this winery just always yields great zins. It's dark red with lots of blackberry, current, and a hint of vanilla overtones. Bouquet is marvelous. It's sometimes hard to find but it's worth searching for.
2. Seven Deadly Zins, Michael-David Winery; California; $13-$16.00. Another of our favorites. Widely available...and I like the name.
3. Sin Zin, Alexander Winery; California; $19.00. Similar to the Seven Deadly Zins. Both are delicious and have catchy names.
Those are the favorites. Try one and enjoy!
1. Franciscan Oakville Estates; California; ~$22.00. This one has long been our favorite. Something about this winery just always yields great zins. It's dark red with lots of blackberry, current, and a hint of vanilla overtones. Bouquet is marvelous. It's sometimes hard to find but it's worth searching for.
2. Seven Deadly Zins, Michael-David Winery; California; $13-$16.00. Another of our favorites. Widely available...and I like the name.
3. Sin Zin, Alexander Winery; California; $19.00. Similar to the Seven Deadly Zins. Both are delicious and have catchy names.
Those are the favorites. Try one and enjoy!
Sunday, June 15, 2008
Summer Red Wines under $25.00
Tonight I want to share some of my favorite summer red's for under $25.00. Summer often calls for light wines, my favorites of which are Pinot Noir's. Unfortunately, Pinot's can be some of the most expensive wines on the market. But here are four that I highly recommend and which are within my $25.00 price point. I know this sounds strange, but these go great with pizza, especially pizza cooked outside on a grill. Some may say it's sacrilegeous, but serve them slightly chilled.
1. Kim Crawford Pinot Noir; New Zealand; $16.00. Very nice bouquet, soft and smooth on the palate. Nice fruit with cherry overtones. One of my favorites.
2. Angeline Pinot Noir; California; $14.00. One of the best buys out there. Similar to the Kim Crawford.
3. Erath Pinot Noir; California; $19.00. Another good one. Taste is slightly stronger, seems higher in alcohol by the taste.
4. Rodney Strong Pinot Noir; California; $20.00. Outstanding wine. Very fruity, nice color and a strong bouquet tinged with rasberry. Clean finish. Nice
Since I'm talking summer wines, I though I'd put in one non-Pinot Noir. Just to show you I'm not a snob, one of the best wines I know of for summer quaffing comes in a box. Yes, you read that right, it's Vella White zinfandel, about $11.00 for a five liter box. Very luscious fruit, really good chilled for just sitting on the deck reading a book or watching your son mow the lawn.
Enjoy!
1. Kim Crawford Pinot Noir; New Zealand; $16.00. Very nice bouquet, soft and smooth on the palate. Nice fruit with cherry overtones. One of my favorites.
2. Angeline Pinot Noir; California; $14.00. One of the best buys out there. Similar to the Kim Crawford.
3. Erath Pinot Noir; California; $19.00. Another good one. Taste is slightly stronger, seems higher in alcohol by the taste.
4. Rodney Strong Pinot Noir; California; $20.00. Outstanding wine. Very fruity, nice color and a strong bouquet tinged with rasberry. Clean finish. Nice
Since I'm talking summer wines, I though I'd put in one non-Pinot Noir. Just to show you I'm not a snob, one of the best wines I know of for summer quaffing comes in a box. Yes, you read that right, it's Vella White zinfandel, about $11.00 for a five liter box. Very luscious fruit, really good chilled for just sitting on the deck reading a book or watching your son mow the lawn.
Enjoy!
Saturday, June 14, 2008
Summer wines under $25.00
I love wine. Having been in executive management for over twenty years, I've had some good ones, usually on an expense account with business people. Anyone can find a good wine for a hundred bucks. In fact, if you pay a hundred bucks and it isn't good, you have a big problem.
The real challenge for me is to find really good wines for under $25.00. Ones that I serve and recommend to friends...and sometime horde for myself! So, in the coming days I will discuss some of my favorites and going forward, I'll add new ones as I find them. While I've found some of the best wines I've ever tasted for $25.00 to $50.00, that's a bit pricey. As you will see, I usually try to stay around $15.00. Unless it's absolutely critical, I'm not going to specify a particular year as these wines are very consistent and I get frustrated when I can't find a recommended year at the store.
So, since it's summertime and the livin' is easy, let's start with whites, Sauvignon Blancs and Rieslings to be exact. Both types are light and refreshing, perfect for warm summer nights. The Sauvignon Blancs will be drier while the Rieslings are slightly sweet.
Sauvignon Blanc:
1. Kim Crawford Sauvignon Blanc; New Zealand; about $16.00.
Chill it well. Make sure you use a large wine glass and fill it about one-third full. Swirl the wine and smell the bouquet. It explodes with peach, citrus, and grapefruit. The taste is refresshing with citrus overtones and a clean finish. My absolute favorite of the group.
2. Whitehall Lane Sauvignon Blanc; California; about $20.00. Very clean, refreshing. Not quite as strong a bouquet as the Kim Crawford. Whitehall Lane is a very good vineyard, its Cabernets running $40.00 and more.
Riesling:
1. Snoqualmie Naked Riesling; Washington; $10.00. Excellent wine. I discovered this one while eating at Legal Seafoods in Boston. Slightly sweet, excellent finish. Yum!
2. Bridgeview Blue Moon Riesling; Oregon; $10.00. Incredible taste with distinct honey overtones. Great for just sipping on the porch, while you watch the sunset.
3. Chateau St. Michelle Dr. Loosen Eroica Riesling; Washington; about $22.00. Dr. Loosen wines are famous in Germany. It's an Alsatian style Riesling, not as sweet as the first too. While I really like it, it's tough to pass up the other two given their price is half as much. But try it anyway. It's a true German style riesling.
Tomorrow, I hit some summer reds. Gotta go. My Snoqualmie Riesling is getting warm.
The real challenge for me is to find really good wines for under $25.00. Ones that I serve and recommend to friends...and sometime horde for myself! So, in the coming days I will discuss some of my favorites and going forward, I'll add new ones as I find them. While I've found some of the best wines I've ever tasted for $25.00 to $50.00, that's a bit pricey. As you will see, I usually try to stay around $15.00. Unless it's absolutely critical, I'm not going to specify a particular year as these wines are very consistent and I get frustrated when I can't find a recommended year at the store.
So, since it's summertime and the livin' is easy, let's start with whites, Sauvignon Blancs and Rieslings to be exact. Both types are light and refreshing, perfect for warm summer nights. The Sauvignon Blancs will be drier while the Rieslings are slightly sweet.
Sauvignon Blanc:
1. Kim Crawford Sauvignon Blanc; New Zealand; about $16.00.
Chill it well. Make sure you use a large wine glass and fill it about one-third full. Swirl the wine and smell the bouquet. It explodes with peach, citrus, and grapefruit. The taste is refresshing with citrus overtones and a clean finish. My absolute favorite of the group.
2. Whitehall Lane Sauvignon Blanc; California; about $20.00. Very clean, refreshing. Not quite as strong a bouquet as the Kim Crawford. Whitehall Lane is a very good vineyard, its Cabernets running $40.00 and more.
Riesling:
1. Snoqualmie Naked Riesling; Washington; $10.00. Excellent wine. I discovered this one while eating at Legal Seafoods in Boston. Slightly sweet, excellent finish. Yum!
2. Bridgeview Blue Moon Riesling; Oregon; $10.00. Incredible taste with distinct honey overtones. Great for just sipping on the porch, while you watch the sunset.
3. Chateau St. Michelle Dr. Loosen Eroica Riesling; Washington; about $22.00. Dr. Loosen wines are famous in Germany. It's an Alsatian style Riesling, not as sweet as the first too. While I really like it, it's tough to pass up the other two given their price is half as much. But try it anyway. It's a true German style riesling.
Tomorrow, I hit some summer reds. Gotta go. My Snoqualmie Riesling is getting warm.
Bioweaponry II
Yesterday I mentioned I would discuss how bioweapons are created. To clarify, I will NOT tell you how to make them. Rather I will discuss what has been published in the literature and recount some of the testimony of people like Serguei Popov, who for nearly two decades developed genetically engineered biological weapons for the Soviet Union.
Bioweapons can be developed for a number of intents. The first thing that comes to mind for most people is the intent to kill. Certainly weaponized smallpox, Ebola, or Marburg viruses or bacteria like Bacillus anthrasis (anthrax) or Yersinia pestis (plague) can accomplish this. Ebola virus, in its worst form, has a mortality rate around 80%. One of the problems faced by bioweaponeers is protecting themselves against their creations. For example, variants of weaponized plague contain multiple antibiotic resistance genes to increase their virulence and make it tougher to control. But that can backfire on the researcher working with the bug. For a look into probably the most advanced bioweapons program ever developed, that of the former Soviet Union, I recommend you read Ken Alibek's book "Biohazard." The Soviets did have accidents that cost the lives of both their scientists and innocent citizens near the installations where the research was conducted.
However, in a war, you don't necessarily have to kill your opponent to win, just incapacitate him. For these purposes bacteria like Burkholderia mallei (glanders disease), Francisella tularensis (tularemia or rabbit fever) or even bacteria like Shigella (dysentary) or Vibrio cholera (cholera) are possible weapons. While each may cause death, more frequently they make you really sick. Of course, it's hard to fight or function if you've got massive diarrhea.
Just so you won't think I'm giving ideas to terrorists, all of this is published in literature which may be found in science journals and online.
A more difficult area for bioweaponry is in the area of agriculture. There are several pathogens which I won't discuss for a number of reasons, which could be used to destroy food supplies. This is attractive from the point of view that they won't harm the researcher. However, administering them in a widespread manner would be very difficult.
So, why should we care about this? In 2005 at a conference examining the threat of bioterrorism, may U.S. scientists complained about the amounts of money being channeled into developing means of detecting and controlling a possible bioterrorist attack. Milton Leitenberg, a man with experience in the area insisted terrorist groups like Al Qaeda would not be a source of bioterrorist attacks because the record showed that almost all bioweaponeering had been done by state governments and militaries. (Currently, I work in cancer research, so there's no conflict of interest here.)
However, I personally do not believe that to be true. Today, the techniques and materials necessary for creating dangerous organisms are commodity items. The whereabouts of the bioweapons created by the former Soviet Union have not been addressed adequately. All one would need are seed stocks. But you don't necessarily even need the organism. In 2002, Eckard Wimmer reported the chemical synthesis of the 7,000 base pair poliovirus genome and demonstrated that it was infectious. InJanuary of this year, researchers at the Venter Institute reported synthesis of a synthetic Mycoplasma genome and successfully transferred it into a different Mycoplasma. The synthsized genome was 582,970 base pairs in length. Meaning? Smallpox is one of the largest viruses known with a genome size of approximately 190,000 base pairs.
DNA synthesizers are available on E-bay as is most lab equipment.
While the goals of a State-funded program may be far-reaching and may never come close to the former Soviet Union, the goals of a terrorist group are much more limited. They don't need to think in terms of huge program because the point of a terrorist attack is not to wipe out a country but to create terror. If a few hundred people died of smallpox in New York city, I guarantee it would be significant. Witness the fact that a man, woman, or child who straps explosives to their bodies and blows up a bus or marketplace is trying for limited physical damage to the surroundings, but much broader psychological effects.
Enough! Ponder that. Next, something near and dear to my heart: Finding an excellent vintage wine for under $25.00!
Bioweapons can be developed for a number of intents. The first thing that comes to mind for most people is the intent to kill. Certainly weaponized smallpox, Ebola, or Marburg viruses or bacteria like Bacillus anthrasis (anthrax) or Yersinia pestis (plague) can accomplish this. Ebola virus, in its worst form, has a mortality rate around 80%. One of the problems faced by bioweaponeers is protecting themselves against their creations. For example, variants of weaponized plague contain multiple antibiotic resistance genes to increase their virulence and make it tougher to control. But that can backfire on the researcher working with the bug. For a look into probably the most advanced bioweapons program ever developed, that of the former Soviet Union, I recommend you read Ken Alibek's book "Biohazard." The Soviets did have accidents that cost the lives of both their scientists and innocent citizens near the installations where the research was conducted.
However, in a war, you don't necessarily have to kill your opponent to win, just incapacitate him. For these purposes bacteria like Burkholderia mallei (glanders disease), Francisella tularensis (tularemia or rabbit fever) or even bacteria like Shigella (dysentary) or Vibrio cholera (cholera) are possible weapons. While each may cause death, more frequently they make you really sick. Of course, it's hard to fight or function if you've got massive diarrhea.
Just so you won't think I'm giving ideas to terrorists, all of this is published in literature which may be found in science journals and online.
A more difficult area for bioweaponry is in the area of agriculture. There are several pathogens which I won't discuss for a number of reasons, which could be used to destroy food supplies. This is attractive from the point of view that they won't harm the researcher. However, administering them in a widespread manner would be very difficult.
So, why should we care about this? In 2005 at a conference examining the threat of bioterrorism, may U.S. scientists complained about the amounts of money being channeled into developing means of detecting and controlling a possible bioterrorist attack. Milton Leitenberg, a man with experience in the area insisted terrorist groups like Al Qaeda would not be a source of bioterrorist attacks because the record showed that almost all bioweaponeering had been done by state governments and militaries. (Currently, I work in cancer research, so there's no conflict of interest here.)
However, I personally do not believe that to be true. Today, the techniques and materials necessary for creating dangerous organisms are commodity items. The whereabouts of the bioweapons created by the former Soviet Union have not been addressed adequately. All one would need are seed stocks. But you don't necessarily even need the organism. In 2002, Eckard Wimmer reported the chemical synthesis of the 7,000 base pair poliovirus genome and demonstrated that it was infectious. InJanuary of this year, researchers at the Venter Institute reported synthesis of a synthetic Mycoplasma genome and successfully transferred it into a different Mycoplasma. The synthsized genome was 582,970 base pairs in length. Meaning? Smallpox is one of the largest viruses known with a genome size of approximately 190,000 base pairs.
DNA synthesizers are available on E-bay as is most lab equipment.
While the goals of a State-funded program may be far-reaching and may never come close to the former Soviet Union, the goals of a terrorist group are much more limited. They don't need to think in terms of huge program because the point of a terrorist attack is not to wipe out a country but to create terror. If a few hundred people died of smallpox in New York city, I guarantee it would be significant. Witness the fact that a man, woman, or child who straps explosives to their bodies and blows up a bus or marketplace is trying for limited physical damage to the surroundings, but much broader psychological effects.
Enough! Ponder that. Next, something near and dear to my heart: Finding an excellent vintage wine for under $25.00!
Friday, June 13, 2008
Bioweaponry
During the years post-World War II through the fall of communism, the Soviet Union created and ran the most advanced biological warfare program that has ever existed. At its peak, they were producing tons of weaponized anthrax spores (highly drug resistant), smallpox virus, Marburg and Ebola viruses, Francisella tularensis, Burkholderia mallei, and a host of hybrid organisms. When Communism fell, a nagging question in my mind is what happened to these organisms? Even if the vast amounts were destroyed or eventually became non-viable, seed stocks could have been easily created and disseminated to a number of ex-Biopreparate scientists who, unable to get decent jobs in the new Russia, left for more profitable pursuits.
Although there is little danger of these organisms wiping out large portions of the population, they could be used on a limited basis and the resulting panic could be devastating. Recall what happened following the 911 anthrax scare.
Does the current Russian government maintain a biowarfare program? I have no idea. If they do, it is probably not on the former scale. But with molecular methods widespread these days, it's fairly easy to create a monster. I'll discuss some of the ways in which bugs are weaponized in future blogs. For now, think about it.
Although there is little danger of these organisms wiping out large portions of the population, they could be used on a limited basis and the resulting panic could be devastating. Recall what happened following the 911 anthrax scare.
Does the current Russian government maintain a biowarfare program? I have no idea. If they do, it is probably not on the former scale. But with molecular methods widespread these days, it's fairly easy to create a monster. I'll discuss some of the ways in which bugs are weaponized in future blogs. For now, think about it.
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