Followers

Wednesday, June 30, 2010

What I look for in wine

"What do you look for in wine?"

Being in the business, I'm asked this a lot. I like transparent wines. I want to taste where they come from. I want simple wines, but wines that are so pure, so authentic, that their complexity and depth is whimsically hidden by how simply they can come across. It's a little tough to explain.

I recently came across a quote which I think sums up the way I want my wine:

"Have you ever thought, not only about the airplane but whatever man builds, that all of man's industrial efforts, all his computations and calculations, all the nights spent working over draughts and blueprints, invariably culminate in the production of a thing whose sole and guiding principle is the ultimate principle of simplicity?

It is as if there were a natural law which ordained that to achieve this end, to refine the curve of a piece of furniture, or a ship's keel, or the fuselage of an airplane, until gradually it partakes of the elementary purity of the curve of the human breast or shoulder, there must be experimentation of several generations of craftsmen. In anything at all, perfection is finally attained not when there is no longer anything to add, but when there is no longer anything to take away, when a body has been stripped down to its nakedness."

-Antoine de Saint Exupéry

I like it when I taste a wine and it's so pure, so authentic that there's nothing for me to wonder about it. I just exist next to it, it's that deep.

Wednesday, June 16, 2010

Truth in Wine Importing

I have to say that I do work in an exciting industry. It's not the CIA, but terrorism is an issue in importing wine. Our South American buyer sent this to me the other day...

"There is always a first for everything; our container from Argentina was stolen at port in Buenos Aires earlier today. At gun point, the driver was asked to walk away from the trailer; the thieves drove away with all of the wine.

I’m trying to get the wineries to prepare the same orders as quickly as possible."

So, if you're ever frustrated as to why the wine you love is out of stock, please keep in mind that piracy and many many other anomalies are potential issues.

Friday, June 11, 2010

The proper way to serve corn.


So simple, but I have to be a proponent.

Go buy some corn. DO NOT SHUCK THE CORN!

Fire up the grill. Put the corn on and grill them (husks and all) for about 10-15 minutes until the outside of the husks look well charred...like the corn kind of subliminally looks cooked.

Pull from grill and put on platter. Wait. Let the corns cool off some. After 10 minutes or so, shuck the corns. Finish by rolling the cooked corn (shucked by now) in salt, pepper, and walnut oil.

Serve with a village Maconnais wine.