Nov 292013

I helped a friend out during their trip to Venice (I helped very little actually) but this wine was the thank you gift they gave me when they came back. I know so little that I can say: we discovered that prosecco is like champagne, but from Italy. (The Beav insists that we knew this, or at least, that he did and that I would have too if I had paid attention in Rome.)

This bottle was a treat and I’ll leave the commentary to the Beav: “Wow, it’s like apples, but…” Then he sips again and says, “It’s very good. But we’re going to have a headache.”

Whatever. Sometimes il faut souffrir pour être saoul.

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Nov 162013

This wine feels like the shrunk-down version of an typical French red from the south-west, but spunky and charming and worth showing off to friends.

It was easy and great and I suspect it would be a bit of a chameleon, able to pair up with almost any fish or shellfish as long as it were prepared with a non-cream sauce. It wouldn’t be great pairing, but it would work…and just might be a surprise.

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Oct 222013

An intensely yellow wine, tasty but clear finish. Not “fat” like a Grave or a Bourgogne. Very good and definitely a region to explore some more. (How is it we’ve never drunk whites from the Loire really?)

We drank this with oysters and lobster as part of Thanksgiving dinner. It was good with the oysters, but didn’t play nicely with the lemon and definitely not with the Tabasco sauce. It was great with the lobster and the butter though. Would be good with fruit, salad, creams or chicken

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Oct 162013

At the end of the afternoon, Thanksgiving weekend, the Beav and I wanted to have a drink somewhere outside on a terrace to take advantage of one of the most beautiful Indian summers in years. But no had tables out anywhere, and so we went home, pulled this bottle off the rack and popped it in the freezer to chill.

It was one of the cheapest whites we’d bought on our last trip to Ottawa, so expectations were low. We also left it in the freezer too long so the first glasses were too cold. But once it warmed up, this was a completely nice wine to have on its own or before a meal. Tasty without being crazy–no litchi or passion fruit here–and easy to enjoy.

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Oct 152013

In the next few days, the first entries in my wine log are going to appear. Like my other logs, these posts are ways for me to take note of and remember things that interest me.

The wine log is different from the others though. With books, films, TV, even theatre, I have training and can speak, when I want to, with a fair amount of precision and sophistication. I also have enough experience with the materials to make judgments with a fair amount of confidence. What I say may seem silly or offhand, you might disagree, but I know my reactions are informed. However, odd or off-kilter, they are the raw materials of my developing thoughts about literature and film. The logs are a way to notice and keep track of them

With wine, I know nothing and even lack a vocabulary for speaking. But I have tried to pay attention over the years and have begun to develop some raw, unexamined experience. The log is the place where I’m going to try to begin capturing this experience in broad strokes and discover how to talk about what I’m figuring out.

(A few years ago, I’d considered doing this in a notebook. My plan was to avoid all the typical metaphors used to discuss wines (flowers, foods, etc.) and to talk about each bottle as if it were a man. I still like this idea.)

The main goal initially is just be to keep keep track of bottles I could buy again so that I’m less often caught making random purchases or trusting random clerks’ suggestions blindly.

It will be what it will be.