I attended an event hosted by Holt Renfrew tonight, for the official Toronto unveiling of the 2010 Porsche Panamera. Boom! You might not know it, but I'm quite a socialite. Yeah, that's right. DF's on fire!
It was interesting, to say the least. More tomorrow, including photos. Gift bags are the shit. Paul Smith and Tom Ford - yeah, like I said, DF's on fire.
Oh, I just realized as well - today is my 200th consecutive day of blogging. That's right - more than 6 straight months of nonstop writing. Thought you might want to know.
DF
Wednesday, October 14, 2009
German Dark Beer
More beer. Beck's Dark. I like Beck's, and I've never tasted this beer before. So dark in colour, almost like stout. Nowhere as bitter, although it has a stiffness. Almost there. But I prefer my Guinness.
DF
Boston Lager
Right. Since I was the only person to bring wine to our Thanksgiving dinner, we ran out 10 minutes into the turkey being served. Beer! Samuel Adams Boston Lager. Our host's brother-in-law brought a case over from Boston, so I don't know if it makes it more authentic. Who knows.
As you can see, an amber colour. Sweetness abounds, with a roundness. I was surprised - the wines glasses you see above were much more well-suited for beer than wine. Nice.
DF
Post No. 1101
These last 100 have been good to me. Especially October. This has been a good month, and there's still many good things lined up. I've been drinking a lot recently, which is great for the palate, and the spirit. Winter's approaching, but somehow I feel optimistic about things. Of course, the trip to Niagara to inspect the vineyards at harvest was exceptionally exciting.
Christmas is going to be here soon. Before we know it, it'll be snowing and blowing. The season for entertaining is approaching, which only means more food, more wine. Let's start with this weekend. The massively epic dinner I've been planning will be executed to perfection.
Let's get to it.
DF
Tuesday, October 13, 2009
Good to go
Ready and chomping at the bit. I'm good to go baby, good to go. The Dinner of the Harvest this weekend, an event I've been preparing for, for the past 6 weeks. No joke. I've put together a menu that I think shows off fresh Ontario produce that's in season and absolutely delicious. Only the finest and freshest.
I fully appreciate how difficult putting menus together are. Devising the actual dish you want is probably the easiest part. What's complex is working out the logistics - where to source the produce, the seafood, the meat. Then, how to time the cooking so you don't leave guests waiting for more than 15 minutes in between courses. And of course, how many plates you need, and which plate for each dish. So after all that, the cooking is the easiest part. Simple. Just the correct application of heat.
I've worked out the wines I'm marrying to each dish already, a few bottles that I've been aching to open. Now, if I had 36 stems to work with, so that I can use one glass for each wine - that would be great. But, you do the most with what you have, and hope for the best.
Ready and itching to go.
DF
I fully appreciate how difficult putting menus together are. Devising the actual dish you want is probably the easiest part. What's complex is working out the logistics - where to source the produce, the seafood, the meat. Then, how to time the cooking so you don't leave guests waiting for more than 15 minutes in between courses. And of course, how many plates you need, and which plate for each dish. So after all that, the cooking is the easiest part. Simple. Just the correct application of heat.
I've worked out the wines I'm marrying to each dish already, a few bottles that I've been aching to open. Now, if I had 36 stems to work with, so that I can use one glass for each wine - that would be great. But, you do the most with what you have, and hope for the best.
Ready and itching to go.
DF
Pickled
I have to write about this. The most amazing dish for me at our Thanksgiving dinner wasn't so much the turkey as it was this dish - pickled vegetables, done in vinegar, peppers and lots of love. Spicy, sharp, with the most amazing crisp texture...absolutely delicious. Just extraordinary.
DF
2007 Dogliani
2007 Cantina Terre del Barolo, DOCG Dogliani
Our second wine. A wine of Piedmont, north Italy. Dogliani is one of 7 regions in Piedmont that make wines using 100% dolcetto. A more reasonable alternative to Barolo. A very young wine, so I was unsure of the quality - also, I'm a bit leery of Italian wines under $35.
Good surprise. Nice deep colour, jammy fruit, but retains a balance and stiffness that's very appealing. Good introduction to dolcetto. Nice. Beautiful, married with turkey.
DF
NV Prosecco di Valdobbiadene
2007 Belcanto di Bellussi Extra Dry, DOC Prosecco di Valdobbiadene
The first wine I bought for our Thanksgiving feast. All of a sudden I'm responsible for all the wines at all these gatherings. I wonder why. The good thing is, David gets what David wants. And DF wants a sparkling wine from Italy.
Clean, bright, pure - what this wine lacks in complexity, it makes up for it in sheer joy of fruit. Beautiful. And what more can you ask out of a wine than to make you happy?
DF
Monday, October 12, 2009
Thanksgiving feasting, in photos
A feast! This family always cooks a turkey for everyone, every year and no one even thinks anymore - we just show up at the door around this time. Not that big on turkey, but always end up leaving full, hammered, and satisfied.
DF
Thanksgiving, in photos
Thanksgiving dinner at a friend's. The last photo - see the dude in grey and checks on the right, middle row? That's the face of a happy wino, exceedingly drunk off Prosecco, Barolo, and lots of turkey.
DF
Kneading and rolling
I went to church this Sunday, for Thanksgiving service. Oh boy. I may or may not have said a little lie to my pastor's face. Sorry. Didn't mean to, just trying to be polite. Did not count on the good man recognizing me and remembering my name. I feel a bit weird at church. It's a bit like going to family gatherings in Shanghai. You get swarmed by a lot of people you don't know and everyone tells you how big you look, that you've grown a bit taller, and wonders (aloud) why you still don't have a girlfriend. Good times!
We went to a friend's house afterwards for lunch - she's my mother's favourite person in church. The family's from the north of China, one of the northeast provinces. Northern Chinese cuisine, of course, features a lot of wheat products. Flatbreads, dumplings, buns...stuff like that. I'm fascinated with their dumplings. I'm southern Chinese, a Shanghai man - we eat dumplings, but have no clue how to make the wrapping. And that's what I wanted to learn from our host. And well, because I love northern Chinese people.
She let me into her kitchen, where she went through how she puts the dough together. You knead it until it's pillowy soft and well rounded in shape. You punch a hole in the middle with your fingers, and shape it until it's almost as narrow as a bicycle tire. Cut into the circle, and slowly knead the dough to the correct diameter. Our friend showed me how to cut the dough into small chunks, turning the dough a quarter turn to make sure that it can easily be shaped and pressed into a perfect little round circle. Pat with dry flour, and you're ready to shape.
The wrapping is supposed to be quite thin, in a perfect circle about 3-4 inches in diameter. You hold the dough with your left hand, a rolling pin in your right. Slowly work the rolling pin up halfway into the dough whilst turning the dough clockwise with your left hand. Shape the dough as round as you can, maintaining the proper thickness.
Of course, this is impossible to fully explain using just words. But I performed quite well, impressing my host to no end. Yes, I'll try to keep the ego in check. But apparently I can now make dumpling wrappers fresh by hand as well as any northern Chinese. All joking aside, I was so impressed with how fast this friend could make them. She made about 5 in the time I managed one. Just extraordinary.
DF
We went to a friend's house afterwards for lunch - she's my mother's favourite person in church. The family's from the north of China, one of the northeast provinces. Northern Chinese cuisine, of course, features a lot of wheat products. Flatbreads, dumplings, buns...stuff like that. I'm fascinated with their dumplings. I'm southern Chinese, a Shanghai man - we eat dumplings, but have no clue how to make the wrapping. And that's what I wanted to learn from our host. And well, because I love northern Chinese people.
She let me into her kitchen, where she went through how she puts the dough together. You knead it until it's pillowy soft and well rounded in shape. You punch a hole in the middle with your fingers, and shape it until it's almost as narrow as a bicycle tire. Cut into the circle, and slowly knead the dough to the correct diameter. Our friend showed me how to cut the dough into small chunks, turning the dough a quarter turn to make sure that it can easily be shaped and pressed into a perfect little round circle. Pat with dry flour, and you're ready to shape.
The wrapping is supposed to be quite thin, in a perfect circle about 3-4 inches in diameter. You hold the dough with your left hand, a rolling pin in your right. Slowly work the rolling pin up halfway into the dough whilst turning the dough clockwise with your left hand. Shape the dough as round as you can, maintaining the proper thickness.
Of course, this is impossible to fully explain using just words. But I performed quite well, impressing my host to no end. Yes, I'll try to keep the ego in check. But apparently I can now make dumpling wrappers fresh by hand as well as any northern Chinese. All joking aside, I was so impressed with how fast this friend could make them. She made about 5 in the time I managed one. Just extraordinary.
DF
2005 Sauternes
2005 Château Suau, AC Sauternes 2ème Grand Cru Classé
I love Sauternes. My friends think that I don't like sweet wines. Or rather, I shouldn't like them. But why? And stop calling them dessert wines! Dammit, these shouldn't even be referred to as sweet wines, they are wines like all else!
In November of last year, LCBO released this wine. I picked up a few bottles (37.5 cL) but my mother saw it on sale this month and insisted on buying on. Or rather, she insisted that I buy a bottle for her to taste. We drank to finish a big meal, and this turned out to be a wonderful wine.
Double decanted like the last wine, and chilled. The cork is showing all the signs of the improper storage that LCBO is well famous for. Stood upright, under bright lights and warm temperatures for months? Yeah, perfect. The cork is stained 2/3 of the way up with wine and starting to mold already.
Golden colour, but starting to just slightly turn amber at the core. Disturbing, for such a young Sauternes to see a darkening of colour. Quite a nice surprise then, to see that the bouquet of the wine was showing well. Lots of honey and citrus, ripe oranges and apricot. Very fresh fruit. On the mouth, this wine has a beautiful texture, with good weight and creaminess. It's so well-balanced, with sweetness, but with restraint. High acidity for a Sauternes. Not a lot of botrytis character, but this wine is so young, and this vintage so ripe with fruit that we can't be too hasty in our judgement. Finishes with an appetizing bitterness, with good length. A delicious, crisp Sauternes.
I'm very pleased with this wine. Delicious, just a delicious wine that I can't wait to drink again in 10 years.
DF
2007 Alentejano
2007 Aragonês de São Miguel dos Descobridores, Vinho Regional Alentejano
A wine of Portugal. It's time to explore other wine regions of the world and I'm keeping to my word. Because I always keep my word. Aragonês is Portuguese for tempranillo.
Dark colour, quite inky in fact, but with vivid purple edges. I decanted for 3 hours, and then double decanted back into the bottle. Playing around with my new decanter funnel. With a little chill, the fruit expresses itself beautifully. Dark fruits, berries and plums, developing a graphite aroma, and meaty, savoury character. Beautifully balanced as well.
In the mouth, this wine is delicious. The fruit has great purity, with lovely balance between the crisp acidity, fine tannins, and intense fruit. It leans towards jammy flavours, but the acidity balances out so nicely. The alcohol is imperceptible. Finishes slightly bitter, keeping things fresh and interesting. A beautiful wine, which is showing deliciously right now.
Good start. Alentejano is regarded as Portugal's New World region, but this wine shows all the balance you could ask for when marrying with food. Absolutely delicious.
DF
NV Champagne
NV H. Billiot et Fils Brut Réserve, AC Champagne Grand Cru
Grower Champagne. Built of about 80% pinot noir, from the Grand Cru village of Ambonnay. Nice. A pretty average Friday, but I wanted to start the long weekend off properly with a proper bottle of wine. Chilled for 30 minutes, glasses out, twist the bottle, soft pop of the cork.
Straw yellow in colour, with a pleasing mousse. Initial bouquet, as the foamy bubbles fizz in the glass suggest yeasty aromas and fresh citrus. On the palate, the fruit is very pure and fresh, with a lively sweet tangerine character. Very bright. A mineral aspect as well, which develops on the finish. Good texture, with creaminess and focus. Fine bubbles in the mouth.
However great this wine was, I still take offense at the fact that I paid $59 for this bottle. I think I'm just about done with non-vintage Champagne. Just too one-demensional, especially given the prices it commands. And especially when there are $20 bottles of Cava that offer just as much.
DF
Under the table
This is what you see when you drink so much that you slide right off your chair. Drinking myself under the table...literally.
DF
Sunday, October 11, 2009
All out
I'm back from dinner. A little exhausted, a little smashed, a little frigid. Today was a good day. Went to church today, a rather rare appearance. And learned some new things, culinary-wise. I love northern Chinese folks. Two social gatherings I agreed to today, both of which left me filled and satisfied.
More tomorrow, including photos.
DF
More tomorrow, including photos.
DF
Before the chill
'Twas a beautiful day today. A fleeting October sun, quickly replaced by wind and cloud. What storms will this winter bring...
DF
Saturday, October 10, 2009
Arugula!
And I'm back from the farmer's market. Saw lots of beautiful squash, potato, fruit.....and arugula! Yes, I'm very, very excited, and I'm so ready for next week.
Got some new toys as well, from Junor's. A new apron, core remover, and a beautiful wine decanter funnel. And of course, picked up a few wines from this week's release.
Busy day today - great start to the Thanksgiving weekend. Drinking a beautiful Portuguese red wine tonight, as well as a Sauternes. Married alongside a few wonderful cuts of New York striploin I picked up at St. Lawrence Market, green beans, and butter potato. Got to get to work now...sorry for the dry posts this week, photos will be up soon.
I'm getting smashed tonight on some fabulous wines. Here we go again!
DF
Got some new toys as well, from Junor's. A new apron, core remover, and a beautiful wine decanter funnel. And of course, picked up a few wines from this week's release.
Busy day today - great start to the Thanksgiving weekend. Drinking a beautiful Portuguese red wine tonight, as well as a Sauternes. Married alongside a few wonderful cuts of New York striploin I picked up at St. Lawrence Market, green beans, and butter potato. Got to get to work now...sorry for the dry posts this week, photos will be up soon.
I'm getting smashed tonight on some fabulous wines. Here we go again!
DF
Brights and colours
Ask and you shall receive.
What a beautiful day. Heading out to St. Lawrence to source some produce for next week's dinner. Maybe a trip to Cumbrae's as well. Let's see if I get carried away and bring back a hunk of wagyu beef.
Toronto's going to get cold soon, everyone get out and enjoy the beautiful weather!
DF
What a beautiful day. Heading out to St. Lawrence to source some produce for next week's dinner. Maybe a trip to Cumbrae's as well. Let's see if I get carried away and bring back a hunk of wagyu beef.
Toronto's going to get cold soon, everyone get out and enjoy the beautiful weather!
DF
走向共和
I've been thinking a lot about how a modern China fits in the world. This helps to frame an understanding of how the PRC came to be. Around the 6 min mark is where Dr. Sun Yat-Sen explains the meaning behind his revolutionary attire.
DF
Friday, October 9, 2009
On fish
I've been trying to cook fish in a different way. The Chinese way is to steam, which has its merits. The key, as always, is to have the freshest fish. Preferably live and still kicking, which preserves its tender texture and succulent flavour.
Lately, I've gone more towards roasting fish. Buy the fish whole, then fillet yourself. Pan sear in a high heat, finish in the oven. The results have been delicious. Certainly, refinements have to be made, but I'm pleased with what I'm tasting. Especially since today was just my 2nd time with this dish.
You know what's a bit scary? The striped bass I bought today was so vigorous that even after it was killed, even after the internal organs were removed, the meat was still quivering as I filleted it. I definitely need a better knife to do this kind of work. Almost sliced off the tip of my left index finger, I was so startled.
First thing on my to-do list tomorrow is to pick up a palate knife, for more intricate work in the pan.
DF
Lately, I've gone more towards roasting fish. Buy the fish whole, then fillet yourself. Pan sear in a high heat, finish in the oven. The results have been delicious. Certainly, refinements have to be made, but I'm pleased with what I'm tasting. Especially since today was just my 2nd time with this dish.
You know what's a bit scary? The striped bass I bought today was so vigorous that even after it was killed, even after the internal organs were removed, the meat was still quivering as I filleted it. I definitely need a better knife to do this kind of work. Almost sliced off the tip of my left index finger, I was so startled.
First thing on my to-do list tomorrow is to pick up a palate knife, for more intricate work in the pan.
DF
Purpley
Just completed a 3 hour dinner. Everything went well. The dishes came out well. Pan seared striped bass on roasted beets. Beautiful combination. Potato crisps done in 100% clarified butter. Beautiful. And a fish broth to finish it off. Beautiful. Paired with a wonderful Champagne...what more can you ask for to start off a long weekend?
I want to drink more tonight. I know I said I wouldn't, but I'm so tempted to open another bottle. Let's go. My phone's been giving me a beep that it's low on battery all day now, but it still refuses to die. Oh, and my text plan finally kicked in!
Or shots. Whisky sounds pretty good right about now.
DF
I want to drink more tonight. I know I said I wouldn't, but I'm so tempted to open another bottle. Let's go. My phone's been giving me a beep that it's low on battery all day now, but it still refuses to die. Oh, and my text plan finally kicked in!
Or shots. Whisky sounds pretty good right about now.
DF
Thursday, October 8, 2009
Weather permitting
I thought we'd be seeing better weather this week - clearly, I was very wrong. We've been seeing rain and cold weather in the GTA, which is very disappointing. Derek mentioned that the harvest at Lailey might begin on Wednesday. I hope things are going well for them. Come on, all we need is a last minute burst of sunshine and warmth. Come on!
Big release this week. I've begun noticing a disturbing trend. For the past few months, 90% of the wine I've been buying from every release is for the cellar. I'm only picking up one or two bottles to actually drink, so there's always a perpetual lack of wine for drinking in the house. It figures right...I have 5 cases packed up at home ready to ship out, and not a single bottle to drink. Stupid.
So things are going to change. We're going to reverse it. I'm going to begin making a conscientious decision to look for wines I want to drink as opposed to put away. Lots of new regions to try. And lots of old favourites to revisit. Autumn is clearly underway, so richer, fuller and heartier red wines are up on the menu. Southern France is going to feature big. Rhône wines for sure, both from the north and south. Languedoc as well. Maybe Loire. Portugal, Spain definitely. Maybe I should dip into the New World a bit. South Africa, Chile, Argentina...............Australia? Yeah, let's see.
Starting with a wine of Portugal and Madiran this week. Just going to pound it.
DF
Big release this week. I've begun noticing a disturbing trend. For the past few months, 90% of the wine I've been buying from every release is for the cellar. I'm only picking up one or two bottles to actually drink, so there's always a perpetual lack of wine for drinking in the house. It figures right...I have 5 cases packed up at home ready to ship out, and not a single bottle to drink. Stupid.
So things are going to change. We're going to reverse it. I'm going to begin making a conscientious decision to look for wines I want to drink as opposed to put away. Lots of new regions to try. And lots of old favourites to revisit. Autumn is clearly underway, so richer, fuller and heartier red wines are up on the menu. Southern France is going to feature big. Rhône wines for sure, both from the north and south. Languedoc as well. Maybe Loire. Portugal, Spain definitely. Maybe I should dip into the New World a bit. South Africa, Chile, Argentina...............Australia? Yeah, let's see.
Starting with a wine of Portugal and Madiran this week. Just going to pound it.
DF
Wednesday, October 7, 2009
Nip
I skipped the gym all last week to recover from my cold in time for our Niagara trip. Of course, my cold didn't entirely go away, but at least my nose and palate was running at 85% of full capacity. Good to go.
Back to working out this week. Oh yes, it's painful. Sore everywhere. EVERYWHERE!! I think I'm going to shower and sleep now. Release this weekend, the rest of my 2006 Bordeaux Futures is finally coming in, and Thanksgiving this weekend. Preparing a massive dinner - practice begins on Friday. Will begin developing Friday night, so that come Sunday, I won't be a putz. Pan-seared fish, roasted beets, my own cranberry sauce, and a beautiful hand-cut potato crisp.
The blog's been performing extraordinarily well this week. What can I say, I must be doing something right. My Thornhill homies are kicking it up a notch. Here we go again!
DF
Back to working out this week. Oh yes, it's painful. Sore everywhere. EVERYWHERE!! I think I'm going to shower and sleep now. Release this weekend, the rest of my 2006 Bordeaux Futures is finally coming in, and Thanksgiving this weekend. Preparing a massive dinner - practice begins on Friday. Will begin developing Friday night, so that come Sunday, I won't be a putz. Pan-seared fish, roasted beets, my own cranberry sauce, and a beautiful hand-cut potato crisp.
The blog's been performing extraordinarily well this week. What can I say, I must be doing something right. My Thornhill homies are kicking it up a notch. Here we go again!
DF
Umesyu
Nakano Syuzou Kunizakari Syuzo no Nigori Umesyu
I don't speak much Japanese, and I have no intention of installing a Japanese character input into my laptop, so this is the best I've got. Umesyu means plum wine. This is a bottle of plum liquor that my new neighbour sent over for Mid-Autumn Festival. Her husband works in Tokyo, and she thought I might enjoy it.
It's an enjoyable sweet wine. Beautiful colour, and the three characters on the right refer to the fact that this is unfiltered. There was plum sediment floating in the wine, of a dark red colour. Good sweetness, beautiful plum character on the nose. This wine brings you into the subject. Good acidity as well, very balanced. Shows a lot of character, and certainly one of the better plum wines I've drank.
Sweet wine is similar all over the world, in that many of them don't have a balance. Most end up syrupy and absolutely tiring to drink. I don't know the cultural significance of a plum wine in Japan - is this mostly a fun little thing for the ladies to enjoy, or do people actually drink a lot of it? I should ask my cousin. In any case, as a sweet wine, this is quite delicious. But I would enjoy it with a tart Chinese dessert - drinking it with something sweet as well won't work.
Tuesday, October 6, 2009
ckfree for men
What you see before you is an as yet unreleased cologne, a new Calvin Klein product called ckfree for men. Matchstick sent out the invitation again, I accepted, and here we are...I'm tickled to think that I'm one of the first people to have a smell.
I like Calvin Klein. I've always used Contradiction for men - it's one of those harder edged scents that still reminds people that you're a man. These bottles last forever. But then again, I don't drown myself in this stuff. There's something decidedly unseemly about dousing yourself in perfume, announcing your presence by aroma before ever you are seen. What are you trying to hide? Take it easy. And is there still a real man who doesn't wear Giorgio Armani Aqua di Gio?? Ridiculous. It's not a manly scent when every prick in the city wears it, from 16 to 60.
Ok, moving on. I like the packaging. Clean, unfussy. Clear glass always works. The scent is agreeable. Clean, subtle - when the alcohol blows off, there's a weight and oily aroma to it that is, yes, quite masculine. But perfume really changes depending on the one who wears it, and I think it works on me.
So there you have it. Check it out, when it arrives in stores. I stopped wearing a lot of perfume though, ever since I've been serious about wine. But it's not about me. Check it out. Or better yet, visit this website and receive a 12 pack of testers!! With spraying nozzles attached!! First 250 winners get one.
And please, so I get to do more of this fantastic business in the future, please complete this Blog Reader Survey! For fun!!
Monday, October 5, 2009
2001 Niagara Peninsula
2001 Lailey Vineyard Chardonnay, VQA Niagara Peninsula
This was the bottle of wine we tasted at the winery on Friday - Derek managed to find a few cases of this wine, surprising everyone. I was floored at first taste...only later did I realize this was a wine in perfect maturity.
The bottle Derek opened at the winery showed beautifully, and I must confess that I had a sudden fear that this was an outlier. Quick - the only way to prove otherwise was to open a bottle I had lying around at home. I decanted for about 3 hours before serving, at a slightly chilled temperature.
In the decanter, this is an absolutely beautiful wine. Amber in colour, in fact, looking very mature. Amazingly, the colour clears up considerably in the glass, to what you see above. Dense yellow gold, but still looking quite youthful. I've never seen a wine change colour like that. On the nose, this wine has an intense bouquet of sweet tangerine and citrus fruit, with a creaminess and a lot of chardonnay character. A musky minerality underlines. Very complex, with a freshness that belies its age.
On the palate, this is a delicious wine. The decanting really helps. There's a beautiful buttery weight on a silky texture. The fruit follows, but doesn't show as sweet as on the nose. A wonderful texture. The bitter lemon zest on the finish becomes a bit more integrated with air, but this wine has length. Long, long finish.
This wine is profound. An amazing taste of what a true Niagara wine can deliver. Aging very well, but I think this wine has still some way to go. We'll see. In 3-5?
An interesting note, something which showed up in the winery as well. There's wine diamonds! There was a hard sediment forming on that cork, as well as on the wine I opened at home. This is completely harmless, and is simply tartic acid crystallizing from cold temperatures. If anything, this is a good thing. High acidity in the wine, stored properly, and non-manipulated. What more could you ask for in a wine of the terroir?
Sunday, October 4, 2009
Prairie Ink
On all my trips to Niagara, tradition calls for packing sandwiches for lunch, and eating dinner in the area, before heading back home. I wanted to eat at About Thyme Bistro - unfortunately, I forgot to call ahead of time, and they were fully booked until 8pm. The other choice was Old Winery Restaurant, which was about 30 minutes away and further east in Niagara. Not willing to drive all the way, we decided to instead drive back to Toronto to eat.
About 80 minutes later, through the horrendous traffic and driving rain, we arrived at the Shops at Don Mills. Dinner at Prairie Ink. Quiet inside, with only 3 other tables. A duo playing sax and double bass. Romantic. A mildly gay environment for two guys to be dining together.
Started with 2 soups - a peanut soup and a pumpkin purée. The peanut soup was silky in consistency, but was a bit too sweet. Liquid peanut butter. The pumpkin soup was spicy, with good texture but a bit under-seasoned. On to the entrées. An 8oz sirloin, and a pan-seared pickerel. The steak was juicy and cooked perfectly to medium-rare, but again, I don't like this idea that the only way to cook steak is on the grill. The char marks were beautiful, but were burnt and bitter. Fries alongside were a bit overcooked as well. Brown. The pickerel was beautifully cooked. Delicious in fact, but I didn't appreciate the accoutrements too much. There were raw sprouts placed on top, which I promptly removed. Not eating it raw. Underneath, roasted bok choy. What western cooks don't understand about bok choy is that you can't only wash the outside. There's dirt trapped between the stalks, and each bite produced more grit. The only saving grace is the roasted potatoes. Clearly organic, and wonderfully soft and buttery. Beautiful.
Shit, I hate fusion. The pickerel was beautiful, as were the potatoes, but why the bok choy? Why the sprouts? Be honest with yourself - is that stuff really necessary? Is it? And wash the bok choy thoroughly! A shame, because I really like this restaurant. Keep it simple, folks.
We had a half litre of 2007 Fielding Estate Unoaked Chardonnay. Came out too chilled, as usual. Some citrus, a touch of bacon fat. Quite simple on the palate. Short, bitter finish.
Maybe dinner is a bit too much to handle. Prairie Ink does the brunch scene quite well. The lemon/blueberry bread is absolutely delicious. I'll be going back, but maybe not so much for dinner.
About 80 minutes later, through the horrendous traffic and driving rain, we arrived at the Shops at Don Mills. Dinner at Prairie Ink. Quiet inside, with only 3 other tables. A duo playing sax and double bass. Romantic. A mildly gay environment for two guys to be dining together.
Started with 2 soups - a peanut soup and a pumpkin purée. The peanut soup was silky in consistency, but was a bit too sweet. Liquid peanut butter. The pumpkin soup was spicy, with good texture but a bit under-seasoned. On to the entrées. An 8oz sirloin, and a pan-seared pickerel. The steak was juicy and cooked perfectly to medium-rare, but again, I don't like this idea that the only way to cook steak is on the grill. The char marks were beautiful, but were burnt and bitter. Fries alongside were a bit overcooked as well. Brown. The pickerel was beautifully cooked. Delicious in fact, but I didn't appreciate the accoutrements too much. There were raw sprouts placed on top, which I promptly removed. Not eating it raw. Underneath, roasted bok choy. What western cooks don't understand about bok choy is that you can't only wash the outside. There's dirt trapped between the stalks, and each bite produced more grit. The only saving grace is the roasted potatoes. Clearly organic, and wonderfully soft and buttery. Beautiful.
Shit, I hate fusion. The pickerel was beautiful, as were the potatoes, but why the bok choy? Why the sprouts? Be honest with yourself - is that stuff really necessary? Is it? And wash the bok choy thoroughly! A shame, because I really like this restaurant. Keep it simple, folks.
We had a half litre of 2007 Fielding Estate Unoaked Chardonnay. Came out too chilled, as usual. Some citrus, a touch of bacon fat. Quite simple on the palate. Short, bitter finish.
Maybe dinner is a bit too much to handle. Prairie Ink does the brunch scene quite well. The lemon/blueberry bread is absolutely delicious. I'll be going back, but maybe not so much for dinner.
In planning
Something's up. The last 4 trips that I've made to Niagara have all fallen on days of bad weather and heavy rains. June 2008 - fog and summer thunderstorms. December 2008 - fog blanket, sheet rain, and hurricane winds. March 2009 - blast of winter wind, downpour. And October 2009 - 20mm of rain, high wind. Funny how these things work. But you have to appreciate my persistence and dedication. In the quest for true wine, there's no one more hard-assed than me.
We missed Nuit Blanche this year. Too sick, too cold outside. Next year?
So, I'm going about planning the Dinner of the Harvest. Logistics are a bit of a pain, but I've been developing the dishes I want to serve and things are going well. Next steps: sourcing.
I'm drinking green tea like my livelihood depends on it. In recovery from all the wine I drank, Friday and yesterday. Wow I drank a lot. But you needn't worry about me. I stopped getting tipsy from fine wine.
This post is getting a bit indulgent. But really, on a rainy Sunday afternoon, when you're a bit lazy.............more on the wines I drank yesterday, for Mid-Autumn Festival.Saturday, October 3, 2009
In photos
Sniffing cask samples of 2008 Lailey Vineyard Pinot Noir
Sniffing cask samples of 2008 Lailey Vineyard Syrah
Derek pouring 2001 Lailey Vineyard Chardonnay
Derek and I discussing the sterility of the world's wines
All the photos were taken by my running mate Rocky. Sometimes I feel we take Rocky for granted - he never hesitates to shoot whenever we ask. So much appreciation for that. Derek and I talked for well over 2 hours, about Lailey, about Niagara, and about wine in general. It was a great conversation. Derek was so generous about opening his wines for us, especially the chardonnay shown above. Here is a man who believes in the majesty of old wines. This is a man of the true, uncompromising taste.
Look at the photos - I assure you, I do drink the wines, even though I'm only shown sniffing them. DF's nose tells all!
Dialogue at Lailey
Again, I direct you first to my piece from my last visit with Lailey, in March: Niagara Tour - Lailey Vineyard
I love these wines with all my heart. I've relayed this story over and over, but it's worth repeating again. 2005 Lailey Pinot Noir was the turning point in my appreciation of Niagara wines. If there's any one wine that I can taste in my dreams, this is it.
We met with Derek this time, who makes the wine here. I've seen Derek before, but never had the pleasure to speak with him. As always, we started by going to the vineyards. As you can see, the vines look healthy, and astonishingly clean. Derek comments that this year's crop may well become the finest pinot noir he's ever seen. Still a few days away from being picked, but I'm very excited about the potential of 2009 pinot noir.
Going into the winery, Derek proceeded to open a few bottles for us. Many bottles in fact - Derek was very generous in sharing his wines with us. We began with a surprise find - 2001 Chardonnay. Surprise for everyone. Apparently, no one knew that there was a case of this wine left...4 cases in fact. Beautiful gold colour, showing maturity but by no means tired. Lots of sweet tangerine in the mouth, with a buttery richness and fresh finish that remains quite youthful. Delicious. We tasted both 2007 Pinot Noir, and 2007 Canadian Oak Pinot Noir. The Canadian Oak pinot noir is actually showing a bit more elegance at this point, but both these wines are far too young. We tasted 2007 Impromptu as well, which likewise needs more bottle age. We finished with 2007 Vidal Icewine. Good sweetness, balanced by great acidity, but I've stopped hoping from complexity for vidal. It's still a good wine though.
This visit was extraordinary. I've never had the good fortune to truly engage in dialogue with someone who shares the same tastes in wine as myself, and who understands what the true taste in wine is. Derek shares the same philosophy in wine, and was so honest in sharing his knowledge with me. Many thanks, and I hope to see you soon to see how the 2009 wines are coming along.
The truth of Le Clos Jordanne
May I first direct to my last piece about Le Clos Jordanne: Niagara Tour - Le Clos Jordanne
I last visited in March of this year, when the weather was still quite frigid and the vines were bare. What a difference 6 months makes. The vines look healthy and full, bearing beautiful clusters of pinot noir, chardonnay, and a bit of pinot gris. A little Burgundian delight, if you will. We were taken to all 4 vineyards again, as last time - the only difference was that a few rows had already been picked, with the rest of the pinot noir not far off.
Our first stop was La Petite Vineyard. I love the wines coming out of this site. Ethereally floral and elegant, and simly a stunningly seductive wine. The grapes reflect this pedigree. Clean and healthy, without any sign of botrytis, rot, or disease. Tiny berries, with great colour. High level of ripeness, showing great levels of sugar. The seeds are showing ample phenolic ripeness as well. To put more simply, the grapes were absolutely delicious. Sweet, without any sign of astringency. Very perfumed, with a distinct minera lity. I never realized a grape could be so complex, but there you go. What a wonderful vineyard. Wet and cold and covered in mud, but my heart was pounding with excitement.
Next was Claystone Terrace. This vineyard is a bit tenser, with a gaminess that I find quite unique. I drank a bottle of 2006 Claystone Terrace Pinot Noir recently - still trying to recover from that night. The vineyard is looking healthy as well. Grapes not as developed as the more sandy soil of La Petite. Not as ripe, but getting there.
Our third stop was to survey Talon Ridge Vineyard, the largest site. Right across from Flat Rock, this site produces the bulk of the Village Reserve wines. What I loved is that their bottling this vineyard separately. I tasted Île de Talon from cask, which is a parcel of Talon Ridge which possesses a slightly higher elevation than the rest. This parcel is distinctly more delicate, with more perfume than the Village Reserve. The grapes we tasted looked healthy, and actually were quite ready. In fact, we saw a few workers in the fields, beginning to pick a few rows.
Finally, we stopped at Le Clos Jordanne Vineyard, the estate's Grand Cru vineyard, in Burgundian terms. We tasted berries from the Le Clos Jordanne cuvée, which was still a few days from picking. We then tasted berries for the Le Grand Clos cuvée, which is Le Clos Jordanne's top bottling, and most expensive. These parcels show a completely different pedigree. The berries show good ripeness, with an elegance and minerality. Phenolic ripeness is approaching nicely as well.
Tasting the berries, days away from harvest was such a wonderful learning experience for me. It's astonishing how the berries already show the pedigree of each vineyard - you get a picture, albeit subtlety, of how each wine will come to be. This was especially apparent when tasting the berries of La Petite Vineyard. Wonderful. Just amazing.
We then headed back to the production facilities. They were sorting through pinot noir, of Talon Ridge, and we were able to climb up to the sorting table to watch. The berries looked wonderful - very little mold. We then watched a bit of the destemming. My first time seeing this process as well. The whole berries go into a crate, which is weighed, then loaded onto the 'giraffe', which was a conveyor belt bringing the berries up and into the enormous oak fermenting vats. Dry ice is scooped into the crates, and carried into the vats, to keep the berries cool. The berries are dropped into the vats whole - the weight of the grapes aid in crushing themselves, and there's a remarkable amount of juice right out of the crates. Eye-opening and a bit emotional for me. We witnessed the birth of a masterpiece.
The walk through all vineyards was spectacular. This estate is making wines the right way, and aiming for achieving the true taste of wine. I'm excited to see these vineyards, and wines, develop. Many thanks to Candis, who so kindly showed us around in the rain and mud. Much appreciation for taking the time to accommodate an unimportant blogger with no credibility with such patience and honesty.
We're witnessing and tasting greatness, from the very beginning. Wines that show a place and time, and a true beauty
I last visited in March of this year, when the weather was still quite frigid and the vines were bare. What a difference 6 months makes. The vines look healthy and full, bearing beautiful clusters of pinot noir, chardonnay, and a bit of pinot gris. A little Burgundian delight, if you will. We were taken to all 4 vineyards again, as last time - the only difference was that a few rows had already been picked, with the rest of the pinot noir not far off.
Our first stop was La Petite Vineyard. I love the wines coming out of this site. Ethereally floral and elegant, and simly a stunningly seductive wine. The grapes reflect this pedigree. Clean and healthy, without any sign of botrytis, rot, or disease. Tiny berries, with great colour. High level of ripeness, showing great levels of sugar. The seeds are showing ample phenolic ripeness as well. To put more simply, the grapes were absolutely delicious. Sweet, without any sign of astringency. Very perfumed, with a distinct minera lity. I never realized a grape could be so complex, but there you go. What a wonderful vineyard. Wet and cold and covered in mud, but my heart was pounding with excitement.
Next was Claystone Terrace. This vineyard is a bit tenser, with a gaminess that I find quite unique. I drank a bottle of 2006 Claystone Terrace Pinot Noir recently - still trying to recover from that night. The vineyard is looking healthy as well. Grapes not as developed as the more sandy soil of La Petite. Not as ripe, but getting there.
Our third stop was to survey Talon Ridge Vineyard, the largest site. Right across from Flat Rock, this site produces the bulk of the Village Reserve wines. What I loved is that their bottling this vineyard separately. I tasted Île de Talon from cask, which is a parcel of Talon Ridge which possesses a slightly higher elevation than the rest. This parcel is distinctly more delicate, with more perfume than the Village Reserve. The grapes we tasted looked healthy, and actually were quite ready. In fact, we saw a few workers in the fields, beginning to pick a few rows.
Finally, we stopped at Le Clos Jordanne Vineyard, the estate's Grand Cru vineyard, in Burgundian terms. We tasted berries from the Le Clos Jordanne cuvée, which was still a few days from picking. We then tasted berries for the Le Grand Clos cuvée, which is Le Clos Jordanne's top bottling, and most expensive. These parcels show a completely different pedigree. The berries show good ripeness, with an elegance and minerality. Phenolic ripeness is approaching nicely as well.
Tasting the berries, days away from harvest was such a wonderful learning experience for me. It's astonishing how the berries already show the pedigree of each vineyard - you get a picture, albeit subtlety, of how each wine will come to be. This was especially apparent when tasting the berries of La Petite Vineyard. Wonderful. Just amazing.
We then headed back to the production facilities. They were sorting through pinot noir, of Talon Ridge, and we were able to climb up to the sorting table to watch. The berries looked wonderful - very little mold. We then watched a bit of the destemming. My first time seeing this process as well. The whole berries go into a crate, which is weighed, then loaded onto the 'giraffe', which was a conveyor belt bringing the berries up and into the enormous oak fermenting vats. Dry ice is scooped into the crates, and carried into the vats, to keep the berries cool. The berries are dropped into the vats whole - the weight of the grapes aid in crushing themselves, and there's a remarkable amount of juice right out of the crates. Eye-opening and a bit emotional for me. We witnessed the birth of a masterpiece.
The walk through all vineyards was spectacular. This estate is making wines the right way, and aiming for achieving the true taste of wine. I'm excited to see these vineyards, and wines, develop. Many thanks to Candis, who so kindly showed us around in the rain and mud. Much appreciation for taking the time to accommodate an unimportant blogger with no credibility with such patience and honesty.
We're witnessing and tasting greatness, from the very beginning. Wines that show a place and time, and a true beauty
In search of beauty and truth
Walking the pinot noir vines with Derek of Lailey Vineyards.
I'm still in the process of completing my notes on the wines we tasted, both from cask and from bottle. I'll begin writing here as soon as I finish. Notes must be done by hand first.
It was a cold, harsh day, with fierce rain and wind. The drive down to Niagara was blurry and unpleasant. Made it just in time for our first appointment, with Candis of Le Clos Jordanne. We ran into Thomas Bachelder, LCJ's visionary winemaker. Folks in Niagara are always so humble and friendly, something decidedly lacking in Toronto. Candis kindly took us out to all 4 of Le Clos Jordanne's vineyards - La Petite Vineyard, Claystone Terrace, Talon Ridge, and Le Clos Jordanne Vineyard. More about what we did there, later. We then stepped inside the production facilities, to see the sorting and destemming of Talon Ridge pinot noir. Just in time to see the 'giraffe' load the berries into the giant oak fermenting vats as well. Just an eye-opening visit.
Tried to locate Marynissen next. Failed. Apparently, both my GPS and Google Maps don't have a clue about where this estate is located. Such a shame, I wanted to pick up a few bottles for my dinner.
Appointment with Derek Barnett, winemaker of Lailey, at 4pm. Really looking forward to this visit. Derek showed us around the vineyard, going through the pinot noir vines. Stepping into the cellar, we were shown cask samples - I always ask to taste from cask, not to satisfy ego, but because I'm very interested in tracking the evolution of the wine as it matures in oak. We then tasted through a few bottles, of recent and older vintages. Amazing. And we talked. It's so rare to find someone who genuinely loves wine - Derek is one of those few who is clear about what true taste in wine is, and who's clear about the wines he wants to craft. Again, more later.
Fantastic trip, all around. I come to Niagara to learn and engage in dialogue with the people who matter in this industry, and I feel so privileged to meet so many people who understand what great wine is. The hyperbole, the glittery image of Niagara tourism doesn't impress me in the least. As always, I'm in search of truth and beauty in the wines being crafted here, and this visit gave me a much clearer picture of the dedication and focus of the people here. Many thanks - my writing won't do the wines any justice, but I'll try to put into words the magic that I found in the glass.
Friday, October 2, 2009
Just.........amazing
Amazing. I can't think of any other way to describe what I've experienced in Niagara today. It was raining hard, it was muddy, and it was cold..........but it was by far my greatest wine trip.
I need to reflect on all I've seen, sniffed, and tasted today. Engaged in some fantastic dialogue and learned so much. My knowledge and appreciation for the wines of Niagara has swelled, and I owe it all to the great people I've been so privileged to meet. As I said, I need to reflect before I begin writing about today......................but it's been the greatest wine trip I've ever experienced.
Many thanks to my buddy Rocky, who never fails and never disappoints. Many thanks for rooting around in the mud with me, in the search for truth and beauty in wine.
I need to reflect on all I've seen, sniffed, and tasted today. Engaged in some fantastic dialogue and learned so much. My knowledge and appreciation for the wines of Niagara has swelled, and I owe it all to the great people I've been so privileged to meet. As I said, I need to reflect before I begin writing about today......................but it's been the greatest wine trip I've ever experienced.
Many thanks to my buddy Rocky, who never fails and never disappoints. Many thanks for rooting around in the mud with me, in the search for truth and beauty in wine.
Off to the dirt and vines
Waiting for my comrades to arrive and then we're off to Beamsville. A day of tramping around the dirt, among the vines. Sinuses starting to flare up, but shouldn't be an issue. The palate is still sound and well.
Hoping to learn, and experience the harvest. We'll see. Kicking off the greatest wine trip I've ever done.
---
Blogger's note, 11:31pm:
Ok, we're just dropping like flies. Two comrades are out with the cold. My buddy that remains is sick as well, just like me. And our third amigo needs to head back at 4:30. Yeah, this is turning out to be a fine wine trip. If need be, I'll go alone. Can't risk ruining what goodwill I've managed to establish up there.
Hoping to learn, and experience the harvest. We'll see. Kicking off the greatest wine trip I've ever done.
---
Blogger's note, 11:31pm:
Ok, we're just dropping like flies. Two comrades are out with the cold. My buddy that remains is sick as well, just like me. And our third amigo needs to head back at 4:30. Yeah, this is turning out to be a fine wine trip. If need be, I'll go alone. Can't risk ruining what goodwill I've managed to establish up there.
Thursday, October 1, 2009
PRC 60th Anniversary
October 1, 2009 - The 60th Anniversary of the Founding of the People's Republic of China.
I had heard about how extravagant these festivities were, but I was always....................and I'm trying to choose my words carefully................unsure about how I felt about the military parade. I understand it's tradition, it has to be done. But I just don't know I how I feel about the image you're trying to present.
I'm proudly Shanghainese and I love my country more than anything. This is our Paramount Leader reviewing the troops. Notice the upright posture, the crisp delivery. His words mirror those of our dear comrade Deng. And I have an issue with the Western media describing his attire as a ''Mao'' suit. Chairman Mao did not create that suit. It was designed by Dr. Sun Yat-Sen, the recognized father of modern China. The suit symbolizes the rights and freedoms accorded to the citizens of the Republic of China. So stop calling it a Mao suit.
Yeah, I still don't know how I feel about watching tanks roll down Chang'An Avenue.
Wednesday, September 30, 2009
Cold, Day 4
Ok, so the sore throat is settling down a bit. This is getting a bit out of hand. I went down to sleep at about 9:15 pm last night, and for some unkown reason, woke up at 1:16 am. Thinking it was at least 6am, I sleepily turned over and flipped open my phone. The bright light didn't help. But I was feeling a bit fresher.
I took my temperature yesterday. 37.1°. That counts as a fever, yes? I swear if that was a rectal thermometer, I'm going to stab him in the eye with it.
Now, the sniffling is beginning. Sinuses starting to act up. Not good, mes amis. More Neocitran, more echinacea, more of this unknown day/night pill I'm taking, more steamed garlic, more sleep. Help!
2005 Baden
2005 Königschaffhauser Steingruble Pinot Noir Trocken, QbA Baden
This is the second bottle of this wine I've drank this year. Amazed the first time, didn't disappoint the second. Bought for dinner at Ken's.
Light red cranberry in colour. Beautiful nose, excellent varietal characteristics. Earthy and dusty, with pure red fruits and bramble. High acidity in the mouth, quite austere and achingly dry on the finish. Absolutely delicious. Elegant and subtle, with a weightlessness and transparency.
We need to see more German pinot noir being imported.
Picking at grapes
Picking at grapes.
Over the 3 years that I've been exploring Niagara in depth, I've seen and learned many things. Meeting with producers and walking the vineyards has given me a much deeper and meaningful understanding of wine. In my quest to see the vineyards at each stage of development and season, I'm planning to do down this Friday, to experience the harvest.
There may be a problem.
We've been seeing rain everyday for nearly a week now. Cold temperatures as well. This can't be good. From what I've heard, everyone was looking to harvest beginning sometime around the end of this week - who knows what to do now...
I have no knowledge, no training, no experience in the actual production of wine, but I think I would have started picking last week. It started pouring heavily on Saturday, and I would have gone out to the fields then. We had about 3 weeks of beautiful sun and weather, and if the grapes can't achieve physical and phenolic ripeness after that, then they never will. What are you waiting for? A miracle of blue skies and bright sun?
I would have risked picking slightly underripe fruit over waterlogged berries. And that's what they are now. It's been raining, almost nonstop for nearly a week - dilution must be a problem.
We'll see on Friday. Going in with the hard questions, in search of the truth.
Over the 3 years that I've been exploring Niagara in depth, I've seen and learned many things. Meeting with producers and walking the vineyards has given me a much deeper and meaningful understanding of wine. In my quest to see the vineyards at each stage of development and season, I'm planning to do down this Friday, to experience the harvest.
There may be a problem.
We've been seeing rain everyday for nearly a week now. Cold temperatures as well. This can't be good. From what I've heard, everyone was looking to harvest beginning sometime around the end of this week - who knows what to do now...
I have no knowledge, no training, no experience in the actual production of wine, but I think I would have started picking last week. It started pouring heavily on Saturday, and I would have gone out to the fields then. We had about 3 weeks of beautiful sun and weather, and if the grapes can't achieve physical and phenolic ripeness after that, then they never will. What are you waiting for? A miracle of blue skies and bright sun?
I would have risked picking slightly underripe fruit over waterlogged berries. And that's what they are now. It's been raining, almost nonstop for nearly a week - dilution must be a problem.
We'll see on Friday. Going in with the hard questions, in search of the truth.
Tuesday, September 29, 2009
2007 Pfalz
2007 Lingenfelder Bird Label Riesling, Pfalz
This just ain't right. Look at what I'm drinking - a wine with a fucking animal on the label. But, it was for a generic dinner with non wine drinkers, so it's a bit understandable. But I can't forgive myself for this slight. Shameful.
Acceptable enough, I'll drink it, sure. But a cheap, candied riesling that doesn't support much scrutiny. Fruity, tarty, and simple.
That's all.
Letting it hang
I got a haircut this Sunday, September 27. Need to document, because I need to keep track of when I'm going in. No good to wake up one morning, stare in the mirror, and oh shit, I look like a fob imbecile.
I'm taking this seasonal thing seriously. Winter is coming, and I'm growing out my hair. For warmth. Woke up cold, at 5:41 am. An unintended consequence of an 8:30 pm bedtime. No matter. Dreams that occur after you drift back asleep are always more spicy fun.
Still have a sore throat and now, I'm starting to sniffle. Not good. Not good. Not good. FML if this worsens.
I'm taking this seasonal thing seriously. Winter is coming, and I'm growing out my hair. For warmth. Woke up cold, at 5:41 am. An unintended consequence of an 8:30 pm bedtime. No matter. Dreams that occur after you drift back asleep are always more spicy fun.
Still have a sore throat and now, I'm starting to sniffle. Not good. Not good. Not good. FML if this worsens.
Dinner at Ken's
What can be more Chinese than having robust arguments over nonsense while gorging on massive amounts of food? Right. I enjoy these dinners. Except for the fact that everyone has to chip in with an opinion as to why I should limit my drinking. And the fact that everyone has an opinion on my love life.
And you wonder why I begin drinking the minute I step in the door.
Monday, September 28, 2009
Cold update, Day 2
Still no signs of improvement today. Throat still scratchy. No sniffling yet, but it will come. Neocitran, bed at 8. Oh boy. Oh boy.
Out with the old...
I bought a new phone.
I know, I know, I said that I wasn't interested in keeping on top of this kind of thing. I still don't care. But necessity breeds desperation. Or something to that effect. My writing is shit. With my 3-year contract coming to a close, I needed a new plan. Add on to the fact that Rogers is now charging for incoming text messages as well, I really need to add text onto my family plan. Yeah, I'm in the dark ages. I don't text. Why is it that people use phones for everything except to make fucking simple phone calls? Huhh??? Answer that shit for me.
Anyways, I hated texting because my old phone had that stupid alphanumeric keypad, where you had to press '2' three times to get to 'C'. Yeah, that kind of thang. So no, I didn't text. That was pretty much the only requirement I had when they asked me what kind of phone I wanted. Just something with a full QWERTY keyboard.
I really wanted a simple, utilitarian Samsung Jack, but apparently, those are smartphones and Rogers makes you buy a data plan for smartphones. My bill would be over $100 a month, and that shit won't work for me. So, here it is. My old Samsung really showing the wear and tear of three full years of abuse. I'm not sure I'll be using this phone for so long. Yeah, iPhone when I start making more money.
I know, I know, I said that I wasn't interested in keeping on top of this kind of thing. I still don't care. But necessity breeds desperation. Or something to that effect. My writing is shit. With my 3-year contract coming to a close, I needed a new plan. Add on to the fact that Rogers is now charging for incoming text messages as well, I really need to add text onto my family plan. Yeah, I'm in the dark ages. I don't text. Why is it that people use phones for everything except to make fucking simple phone calls? Huhh??? Answer that shit for me.
Anyways, I hated texting because my old phone had that stupid alphanumeric keypad, where you had to press '2' three times to get to 'C'. Yeah, that kind of thang. So no, I didn't text. That was pretty much the only requirement I had when they asked me what kind of phone I wanted. Just something with a full QWERTY keyboard.
I really wanted a simple, utilitarian Samsung Jack, but apparently, those are smartphones and Rogers makes you buy a data plan for smartphones. My bill would be over $100 a month, and that shit won't work for me. So, here it is. My old Samsung really showing the wear and tear of three full years of abuse. I'm not sure I'll be using this phone for so long. Yeah, iPhone when I start making more money.
Still bitter...
...over the demise of the greatest show ever conceived, Kings.
As presented in Slate Magazine: The Death of Kings
I'm still not over it. How can NBC cancel the most amazing network tv show in history? Americans have no taste. Right. They'd rather waste away watching vapid, steaming piles of shit like The Bachelor, rather than risk being intellectually stimulated. All the while prepetuating the myth that North Americans have 'culture'.
I'm still not over it. The networks have no bollocks.
As presented in Slate Magazine: The Death of Kings
I'm still not over it. How can NBC cancel the most amazing network tv show in history? Americans have no taste. Right. They'd rather waste away watching vapid, steaming piles of shit like The Bachelor, rather than risk being intellectually stimulated. All the while prepetuating the myth that North Americans have 'culture'.
I'm still not over it. The networks have no bollocks.
Sunday, September 27, 2009
Changing colours
It really is autumn. When I leave the house in the morning for work, I feel a chill in the air. It even smells like fall. It's coming mes amis, it's coming.
Just like you can't eat the same things year round, you can't drink the same wines either. I think it's about time I bid farewell to all the lovely, minerally, razor-sharp German rieslings I've been guzzling for the past 4 months, and begin looking towards rustic, full-bodied, warming reds.
Another sign of the impending cold - my electric thermos is up and running in the kitchen. I can't survive without a steady and immediately accessible source of piping hot water. I drink green tea like my life depends on it. Sometimes, it seems like it does.
I'm Neocitran-ing the shit out of myself. Let's see if it works. I'm starting to feel a bit woozy...won't be long before I get knocked out. Good night, another work week starts anew, and I'll let y'all know how I'm feeling tomorrow.
Just like you can't eat the same things year round, you can't drink the same wines either. I think it's about time I bid farewell to all the lovely, minerally, razor-sharp German rieslings I've been guzzling for the past 4 months, and begin looking towards rustic, full-bodied, warming reds.
Another sign of the impending cold - my electric thermos is up and running in the kitchen. I can't survive without a steady and immediately accessible source of piping hot water. I drink green tea like my life depends on it. Sometimes, it seems like it does.
I'm Neocitran-ing the shit out of myself. Let's see if it works. I'm starting to feel a bit woozy...won't be long before I get knocked out. Good night, another work week starts anew, and I'll let y'all know how I'm feeling tomorrow.
Zut alors!
Oh no no no no no, shit shit shit, this can't be happening, no, this is my fucking nightmare coming true.............ahhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Woke up with a sore throat. Caught a cold from my dear mother. A week before the most important wine trip of the year. Fuck me senseless. I'm going full out with treatment. Eating this absolutely vile steamed garlic and rock sugar concoction. And adhering to an 8pm bedtime.
If I lose my faculty of smell, I'm going to lose my fucking mind.
Woke up with a sore throat. Caught a cold from my dear mother. A week before the most important wine trip of the year. Fuck me senseless. I'm going full out with treatment. Eating this absolutely vile steamed garlic and rock sugar concoction. And adhering to an 8pm bedtime.
If I lose my faculty of smell, I'm going to lose my fucking mind.
Thefted
Just came back from Moxie's a bit unsatisfied. How can you charge $7.99 for a can of Guinness and get away with it? A can. Not from tap, not even a fucking pint of it. A can.
Now, if a leprechaun was pouring for me whilst doing an Irish Jig, that'd be a whole different matter. But $10, with tips, for a fucking can of Guinness doesn't cut it. This is why Europeans see us as donkeys, mes amis. This is why.
Now, if a leprechaun was pouring for me whilst doing an Irish Jig, that'd be a whole different matter. But $10, with tips, for a fucking can of Guinness doesn't cut it. This is why Europeans see us as donkeys, mes amis. This is why.
Saturday, September 26, 2009
1999 Rheingau
1999 Schloss Schönborn Riesling Kabinett, QmP Rheingau
Truly living from bottle to bottle. Let's go.
Opens with a lovely golden colour, still youthful looking, but with a depth and luminosity. Beautiful, classic nose. I've had many vintages of Kabinett from this estate, and it doesn't disappoint. Lots of apple and pear, but with a flinty, gunpowder aroma and just a hint of oily muskiness. A lot of freshness. In the mouth, the most impressive thing is the balance. Just great equilibrium between the sweetness and high acidity that this producer prefers. Beautiful fruit. Crystalline. Finishes a bit on the acidic side, but very focused, very fresh, and incredibly refreshing. Did not have to ice this wine at all - regardless of temperature, this wine maintains an incredible intensity and focus.
Lovely wine. Drinking beautifully now, I would not hold it any longer, lest the acidity begin to overpower the sweet.
Shops
I'm listening to Pavarotti and Sinatra right now. Maestros, all around.
Well, that was a waste of time, no? I went out to the Shops at Don Mills. Just got back. A friend told me to check it out. I wanted to see if there was a decent kitchen tools store where I could find some things. There was nothing. Just vapid clothing stores, one after another. To be fair, half the place is still under construction, so there really isn't much to see. But really, do you need 5 or 6 shoe stores in a row?
The highlight was a little restaurant I found, built next to McNally Robinson. Sort of a high-class Chapters. It's called Prairie Ink. Local, seasonal, simple foods, which I love. We had coffee (some organic bean), bread, and scones. Everything's baked fresh. The coffee was wonderful, and the breads were absolutely delicious. I don't even like sweet breads so much, but the lemon and blueberry bread was wonderful. Soft, moist, with the perfect amount of buttery sweetness. The pumpkin scone was great - a bit crusty, great consistency. Lovely. And to top it all off, our server was the prettiest girl I've ever seen. Pretty girl. This place, the bee's knees.
So I guess it wasn't a waste of time. Still need a palate knife though.
Well, that was a waste of time, no? I went out to the Shops at Don Mills. Just got back. A friend told me to check it out. I wanted to see if there was a decent kitchen tools store where I could find some things. There was nothing. Just vapid clothing stores, one after another. To be fair, half the place is still under construction, so there really isn't much to see. But really, do you need 5 or 6 shoe stores in a row?
The highlight was a little restaurant I found, built next to McNally Robinson. Sort of a high-class Chapters. It's called Prairie Ink. Local, seasonal, simple foods, which I love. We had coffee (some organic bean), bread, and scones. Everything's baked fresh. The coffee was wonderful, and the breads were absolutely delicious. I don't even like sweet breads so much, but the lemon and blueberry bread was wonderful. Soft, moist, with the perfect amount of buttery sweetness. The pumpkin scone was great - a bit crusty, great consistency. Lovely. And to top it all off, our server was the prettiest girl I've ever seen. Pretty girl. This place, the bee's knees.
So I guess it wasn't a waste of time. Still need a palate knife though.
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