Random Snippets: Edition #3

August 20, 2009 at 1:36 pm (What we are thinking) (, , , , , , , , )

Noble Rot Such a great name for a fungus, huh? Noble is defined as being ‘impressive in appearance,’ which would explain this perfectly. It’s impressively disgusting to look at in fact. So disgusting that grapes that are affected by noble rot in regions that are not familiar with it will discard it. Imagine if the folks in Tokaji did that, oh, my heart! I think a single tear just ran down my face. Ok ok, enough drama, let me explain what all this is about.

Read the rest of this entry »

Permalink Leave a Comment

Worth the Effort: Wachau Riesling

August 13, 2009 at 10:29 am (Our Favorite Things, What we are thinking) (, , , , )

In honor of our Riesling tasting this week, I wanted to talk a little about Austria. Oh, Austria. With your crisp, slatey whites. Your funky, quirky reds. Your adorable red and white striped capsule-tops. And, alas, your confusing label jargon and regulations. Read the rest of this entry »

Permalink Leave a Comment

Professional Development

August 12, 2009 at 9:48 am (Our Favorite Things, What we're drinking) (, , , , , , , )

Us Lushes are lucky. Getting together after-hours, tasting wine, and talking about it counts as staff training. A few weeks back we met up at my place after the shops closed. The assignment: each Lush to bring a bottle of wine that we currently carry. Single varietal. White. In a brown bag. I provided some snacks (including a dish we are all now OBSESSED with: shaved zucchini with olive oil, mint, and pecorino cheese…yumm!) and we started out with a little cocktail of Barros White Port and Q Tonic. The stage was set for some prime blind tasting. Read the rest of this entry »

Permalink Leave a Comment

Bring the Funk!

August 12, 2009 at 9:44 am (Beer, Current Events, What we're drinking) (, , , , , , , , , , )

The other night a good friend of mine invited me over for some beers as part of a club he and a few friends formed. Devoted to tasting and evaluating new beers, Beerhunter is right up my alley. Casual and fun, but truly devoted to serious beers, just like the people in the group.

Read the rest of this entry »

Permalink Leave a Comment

Random Snippets: Edition #2

August 12, 2009 at 9:41 am (What we are thinking) (, , , , , , , , , , , , )

Get your WINE GEEK on:  The art of BLENDING.
Winemaking is a skill, a science, but also, an art, an expression of not only the soil and terroir of a particular vineyard, but also the grape varieties, weather conditions, particularly rainfall or irrigation, from the past two years, and the conscious decisions of the winemaker.  I am assuming, for the sake of this discussion, that the winemaker is also the farmer that grows the grapes and tends the vineyard. Read the rest of this entry »

Permalink Leave a Comment

Queue-ing

August 12, 2009 at 9:38 am (Current Events, Our Favorite Things, patio events, What we are eating, What we're drinking) (, , , , , , , , , , )

I would wait in any line, any day, any time, for more of those ribs, with a little more pickled watermelon to cleanse my palate. Yes, last Saturday was the second installation of what is definitely my favorite of the LUSH dinner series. Quintessentially American, with loads of family-style food and lots of big, bold, juicy Zin to pair with it. Despite a few brief spurts of rainstorms, the night was perfectly comfortable; not too hot, not chilly. We even got to see a rainbow in between showers, and then, after that, a DOUBLE rainbow! LUSH even included free fireworks from the lakefront as part of our dinner package. Highlights of the evening included Ms. Jane toasting the top of the mac and cheese with a blowtorch, and, of course, Mitch sabering a bottle of Champagne for the LUSh staff after we finished all the cooking. Read the rest of this entry »

Permalink Leave a Comment

Things I Heart, Take 4

August 12, 2009 at 9:35 am (BYOB, Our Favorite Things, What we're drinking) (, , , , , , )

Hmm, so many new things how can I ever choose?  Well, the thing that I really heart most today would definitely have to be the 2002 Domaine Huet Vouvray Petillant Brut.  Holy crap that is good!  I had the pleasure of drinking it at one of my favorite BYOBs, Home Bistro in Boystown, last Sunday with great friends.  We opened it at the beginning of the meal and of course I was excited, but after sniffing then tasting, I was even more excited.  Such an amazing sparkling wine.  Beautiful in the glass with a golden color and tiny bubbles.  Aromatic and vibrant on the nose.  Honey and lemon really came out on the palate with a great minerality that I love heart.  It also has a great acidity which is probably why it also went so well at our Fried Chicken and Bubbles event last week.

My suggestion is to grab a bottle of this and drink it.  Sharing is optional.

Permalink Leave a Comment

Random Snippets: Edition #1

August 12, 2009 at 9:23 am (What we are thinking, What we're drinking) (, , , , , , , , )

Get your WINE GEEK on:
Wine don’t hurt.  Flawed, corked, or infected with bacteria…bad wine will not physically harm you.  Wine is a natural, organic product that is absolutely prone to spoiling and damage.  Wine may be corked.  A bottle may have components that react poorly together in a disastrous chemical reaction.  Tetrahedral crystals may form and swirl through the bottle as snowflakes in a snow globe.  Now, a ‘flawed’ bottle may taste horrid or cause awful anguish, but, you’ll make it through. 
And, in the case of our very most favoritest winemakers that handcraft delicious juice, the wine is often unfined, unfiltered, and sees very little sulfur dosage.  Thus, those little floaties at the bottom of the bottle, the lees or dead yeast cells, bits of stem and skin, etc., are actually super good for you with B12 vitamins and nutrients and flavor boosting sediment.  Don’t be scared!  Read the rest of this entry »

Permalink Leave a Comment