Sunday, October 31, 2010

Loop and pull

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I love bow ties. Sadly, there aren't many occasions to wear one, without looking like a completely affected jackass. But I still love bow ties. From Brooks Brothers. I don't have a label I fixate one for neckwear, but I usually avoid Brooks Brothers. Don't like rep ties, I'm not American, not WASP, not the son of a senator. But the way they craft the neck size on this example is very interesting. Bow ties come with adjustable lengths, for different neck sizes. I'm kind of in an awkward place about 14 and 3/4 but this one actually accommodates that. They use a hook that faces in, and increments of 1/4 - you can adjust the tie length anywhere from 13 to 18, I believe. Very interesting - I have bow ties which use buttons for adjusting, but this hook is more accurate.

Now. I need an occasion to wear it. Anyone getting married soon?

DF

Saturday, October 30, 2010

1998 Loupiac

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1998 Château Loupiac-Gaudiet, AC Loupiac

I thought understanding Bordeaux was fairly straightforward. You know, Classification of 1855, 61 chateaux, left bank/right bank, Parker . . . and then I see a bottle of Loupiac. What? A botrytised sweet wine, much like Sauternes, completely unknown??!!

So, Loupiac is on the north bank of the Garonne river, situated across from its vastly more important neighbours, Sauternes and Barsac. You know, when LCBO gets these releases right, they're really right. Older sweet wines, please, keep them coming. A blend of 95% semillon, 5% sauvignon, it doesn't have that deep colour you normally associate with sweet white Bordeaux. Very fragrant, all ripe fruit, balanced, spicy botrytis - concentrated yet subtle, quite a departure from those incredibly intense, often cloying examples from Sauternes. Leaner in the palate, perfectly balanced sweetness. You can tell this is not as concentrated as its more famous siblings, but as a drinking wine, this is very, very delicious.

Very interesting to drink . . . and learned something new!

DF

Friday, October 29, 2010

For driving

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I already have a pair of driving gloves. Why does everyone need a pair? And why do I need two? Because when you see beautiful calf skin gloves with a classic clasp, you go for it. You try gripping a freezing steering wheel in the middle of a Canadian winter.

DF

Thursday, October 28, 2010

L.B. Evans Aristocrat Opera

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L.B. Evans was a shoe shop opened in 1804 in South Reading by the Evans brothers, who started off not making the entire shoe, but the uppers, counters, soles, and heels. The tradition continues today of crafting fine leather footwear for the discerning gentleman. Aspiring as such, I bought a pair of leather slippers in New York. They are incredibly comfortable, but I don't dare wear them while I'm cooking. A single, stray drop of oil . . . that's all it takes.

DF

Wednesday, October 27, 2010

Count backwards from 10

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I've started sharpening my own knives. I don't get why I was so hesitant to do so in the past -rather than pay for someone else to handle my blades, it just makes sense to do it yourself. And I like my knives sharp. Please send me any sharpening tips you have - I really don't want to trial and error this kind of thing.

DF

2008 Bekaa Valley

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2008 Musar Jeune, Bekaa Valley, Lebanon

Back to Lebanon. You know, for all their claims as being the cradle of wine, how come the only producers we hear coming out of here is Musar? So Lebanon has one global superstar wine estate and a bunch of part-timers?

Anyways, the second wine of Musar, blend of cabernet, cinsault, and syrah. Musar's first label wine is well, kind of rare and expensive, so hopefully I'm able to get an idea of its personality in this wine. I'm looking for a fresh wine, but with that famous Musar structure and backbone. Fascinating to be tasting wines from regions I have virtually no experience with, from cultures I've never encountered. Will I get a sense of what Musar is, what Lebanon is?

I was crushed on the first taste. Candied, confected fruit, cheap smelling, glorified Yellowtail, except at 3 times the cost. Shocking, and if this is people's first impression of Musar, they should be concerned. They make serious wine in Lebanon, don't they?

DF

Tuesday, October 26, 2010

女儿红八年绍兴酒

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This is crab season, have to keep drinking Shaoxing wine, one of the great food/wine pairings of Chinese cuisine. This example, not so great - at least not as great as the story behind its name. 女儿红, or Red Daughter, in reference to the varietal of Shaoxing wine. What my ancestors in Zhejiang and Jiangsu provinces would do (centuries ago) was bury huge earthen jars of this wine upon the birth of their daughters. The plan was to unearth the jars to drink at their marriage - thus giving birth to its name (red is an auspicious colour in Chinese tradition).

This particular wine, aged 8 years, is awful. So awful I don't even want to find out exactly who produces it. Obvious signs of a heavy syrup used in its production, skanky in flavour and aroma. Took a sip and used the rest for cooking.

DF

Catnap

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This is my cat, and I love him dearly. He dozes out on the lawn, but whenever he sees me, he saunters over to have some snuggle time. And every time, I'm tempted to scoop him up and take him home with me. But I think that amounts to pretty much kidnapping. Catnapping?

DF

Monday, October 25, 2010

For fall

1995 P.S. Baumler Becker-Erben

Toronto's cooling down, big time, and what better to warm my ass up than digging out some older wines. Something softened by bottle age, warm, and friendly - white or red, it matters not. Old Rioja, Bordeaux, red Burgundy . . . old Sauternes, riesling, white Burgundy. Yes, yes, and yes . . . like the warm embrace of a silky-skinned, long-legged beauty. Delightful.

---

Municipal election voting tonight, made my choice of who I want Toronto's next mayor to be. But somehow I have a feeling things are going to go horribly wrong. Voting took place in my old elementary school gym, a bit unsettling, and it would have been so creepy if I started wandering the halls.

DF

Sunday, October 24, 2010

Just do it man

Rector St.

I need to go on vacation. A real vacation. One where I don't have to do shit I don't want to do, go to places I don't want to go to, and eat and drink myself stupid. Literally, drink myself until I start speaking fluent French. Not saying that New York wasn't fun, but I'm going to Paris. Or Barcelona. Either one is fine. Just do it man.

DF

Saturday, October 23, 2010

Fall tasting menu at Craft Restaurant

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Last night in New York, and as it was fall, season of freshly harvested treasures, one would hope to see fresh root vegetables, wild mushrooms, and oh Dios mío, game . . . perhaps I was over-thinking it, because I saw none of those things at my last dinner in the city.

Reservation for Craft Restaurant, by Union Square, the flagship restaurant of one of America's most celebrated chefs, Tom Colicchio. Wall decor is a mess, but you're not there to stare at the walls - fixtures are nice though, dimly lit, exposed lightbulbs. Nice wood tables, no fussy table cloths, comfortable chairs. And finally, servers that are dressed properly, no idiot penguin uniforms. Arrived early, so sat down at the bar for a Victory Pilsner from Pennsylvania first. Right. I was there for the fall tasting menu, so ordering was simple. Wine, a red Burgundy of course.

Yeah, the food was confusing. Intellectual, perhaps, but there's always that danger of a chef over-thinking the menu, and trying to take the ingredients in a direction they shouldn't be headed. Fall, right, so I had expectations of what was in season. First 3 courses, a strange combination of Japanese ingredients, using French techniques - sublime cooking work, but flavours just don't work. A hamachi sashimi, the most amazing, perfect fish, but ruined by a sprinkle of salt - it's served with a preserved plum purée (already well-seasoned), and the added salt obliterates the delicate sweetness of the hamachi. Next, a stuffed zucchini blossom, fried as a tempura. A bit too rich, at this point of the meal. Third course was wonderful, a pan-seared suzuki fish, just so buttery and tender - cooked to absolute perfection. The only course that made me sit up and left me speechless. A thick fish, it's so difficult to cook, but the skin was perfectly crisp, the centre cooked all the way through. It's so clichéd to say that something melts in your mouth, but this fish literally dissolved on the palate. Overall, impressed with the starter courses. Not so much with the following proteins.

The duck, overseasoned, too rich. Yes, it's possible to overdo a dish, just like you can overdo a wine - the sauce is just so concentrated, so extracted it sticks in the throat. Suckling pig course was the most unsatisfactory course of them all - can't tell which cut of the pork used, doesn't show off the tenderness of this kind of pig, and again, the sauce is so thick it literally dries in the throat before it manages to trickle down. Dessert was nice though - the celery juice/lime sorbet soda served in a shot glass was a perfect complement to the creamy, rich panna cotta. Cocoa crêpes with a assam tea ice cream, a nice end to the meal.

The wine, a 2003 Louis Boillot Les Brouillards, AC Volnay 1er Cru. Nicely matched both the fish and meat courses. High acid tends to do that. The fruit gets purer, finer with air, long finish, mineral and linear. If I could drink Volnay more often, I'd be very happy indeed.

I wasn't disappointed with the meal, that's not the impression I want to share - it was a great experience being surprised as to what the next course was going to be. Overall though, over-seasoned courses was an issue, as was a propensity to over-concentrate many of the sauces. Service was wonderful, attentive yet very discreet. And look, they give you cupcakes on the way out.

DF

Friday, October 22, 2010

2008 Mosel at Terroir Tribeca

2008 Erben von Beulwitz

2008 Erben von Beulwitz Riesling Kabinett, QmP Kaseler Nies'chen, Mosel

In my planning for eating in New York, my first thought went to Terroir Tribeca. Sort of the mecca for German riesling lovers, a wine bar above all others. I wanted my Sunday to be about nothing but wine, with stops at 3 wine bars and at least one wine shop planned, but alas, when you're not on a (solo) vacation, things never work out as hoped.

Dropping in after an exhausting morning, thirsty and hungry, riesling was my oasis in the desert. The wine menu is long, and in this blogger's opinion, clumsily written in hipster talk - but it's the wine that matters, and this is where the proprietor excels. Very comprehensive selection of German rieslings, and I had a long discussion with our server about the wine I was looking for. Unfortunately, not as many older rieslings as I had hoped, so I narrowed on 2008. As vintages go, 2007 is universally praised as fantastic, but at this point, still far too young. The austerity is something to watch out for, in contrast to 2008, which is showing much riper and purer fruit at this point. As well, I wanted a natural wine, and as it turned out, there were 2 rieslings to choose from. The 2008 Erben von Beulwitz Kabinett, my choice.

Delicious like nothing else, pungent, oily minerality, beautifully ripe citrus, an ethereally long, mineral-tinged finish - served at a nice temperature too (cool, not chilled). An appetite for brunch. The calamari salad, acidic but very fresh. Charcuterie platter was stunning, especially with the wine. Likewise the duck proscuitto sandwich, toasted perfectly. Prices fairly high, but the wine is nicely priced.

Terroir Tribeca, definitely as good as advertised, although more older vintages would be nice to see. Riesling, my love has never been stronger.

DF

Thursday, October 21, 2010

2004 Santenay 1er Cru

2003 Nicolas Potel Santenay Clos Rousseau

2004 Domaine Nicolas Potel Clos Rousseau, AC Santenay 1er Cru

Sitting in the dining room of Café Boulud, it was time to order the wine. Cue the slick sommelier, who quickly floated over - very professional, very calm, very impressive. They take your order, show you the bottle, and open it away from the table. I suspect they have a discreet taste first, so when they meet idiots who insist a healthy bottle is flawed, they won't have to be ungraceful and taste in front of the customer.

I was in the mood for red Burgundy. Eating rustic French country food, it only made sense to drink a rustic French country wine. From Santenay, a rustic, wild wine, lots of character, but somehow I feel like I should have asked for a decanter. With the earthiness of the mushrooms, fantastic. With the more delicate foie gras, less so. But with that wild venison loin, a dream. Develops a pure core of red fruit, but that rusticity is primary - I believe the French refer to it as chicken coop. Certainly pleasant with the food, but any more complimenting would be delusional.

DF

Wednesday, October 20, 2010

Revelling in Café Boulud

I'm a simple man - I like to eat. I refuse to vacation in places without a food culture because, well, you can lie on a beach for a week anywhere, but eating a properly cooked foie gras chaud? Not so much. I have a hideous disgust for people who take photos of each course before they eat - please, it's tacky and disrespectful. No one gives a shit because really, it's not about the food. You posting all these photos up is all about how much taste you have, yes, I'm so mature and cultured, look at my fabulous wining and dining hobby. Keep that nonsense at home, please don't bring it into a restaurant. Not a proper one anyways. And despite what you might think, all-inclusive resort food is shit.

Fate was on my side - the Michelin Guide was just released for New York City on October 6, a few days before I arrived. And my reservation? For Café Boulud, part of Daniel Boulud's empire of restaurants and owner of one beautiful, shiny Michelin star. Lovely. Got dressed; burgundy dinner jacket, slacks, silk handkerchief . . . yes, DF was ready to eat.

On the Upper East Side, the dining room is elegant, certainly with a polished, upscale feel completely unbefitting what the name implies. Very French, in that luxe, calme et volupté manner. Handed over to Gavin Kaysen, the menu combines seasonal ingredients and classic French country cuisine, with a surprising international section on the menu . . . undecided how I feel about that, sitting in a Frenchman's restaurant.

I went straight for the seared foie gras to start. Served with what seems like poached pear, it is, in a word, exquisite. Wow. Also began with a butternut squash soup (silky like nothing else), and a velouté of mushrooms (intensely earthy). Next, on to a pan-seared venison, cooked perfectly medium-rare and utterly, utterly delicious. Served with shaved truffle, this was a dream. Vermont rabbit was so inspiring, perfect in flavour and texture. Cooked a few ways - ribs were seared and loin was cooked as a Wellington. I learned what proper rabbit meat can taste like - so light, so fragrant, like eating the most amazingly perfumed, silky meat. Pan-seared flounder was cooked perfectly as well, flaking right onto the fork.

What an amazing meal. Perfectly cooked, seasoned, and presented food, the chef clearly respects the ingredients - everything's in season, with all the elements are in balance. The wine I ordered, coming up. Service was professional, very slick. I lucked out - the next table was having the truffles course - the most amazing white truffles, shaved over a simple pasta. As it hit the heat and the oils were released, a stunningly rich, earthy aroma came wafting over - I stopped eating for a minute to lose myself. Amazing

Might not hold as importance in North America, but yes, I'm convinced more than ever that earning a Michelin star means something. Will be coming back, hungry for more.

DF

Tuesday, October 19, 2010

Jamón ibérico

Jamón ibérico

Not a sinister device of the Inquisition - merely the most amazing cured meat in the world. Jamón ibérico enjoyed, immensely, at Casa Mono. They carve a plate for you, in front of you. Was it bad that I wanted to jump on the bar and just start chewing on it?

DF

Monday, October 18, 2010

NV Cava

Codorniu Brut Rose

NV Codorníu Brut Rosado, Cava

Thirsty and famished after a long morning of walking, I plopped down on Casa Mono's bar and lusted for a sparkling wine. Yes, a 100% pinot noir Cava, sharing the same Catalan heritage as the cuisine served. So refreshing, so delicious - bright red berries, minerally and intense. Finely textured, just delicious with our seafood, and especially with our ethereal jamón ibérico. Great length, and not surprisingly, I drank most of the bottle. Wandered back downtown full, a bit tipsy, and very, very happy.

DF

Gorging at Casa Mono

Casa Mono

It's been a while since I've been to a restaurant that's been absolutely inspiring, where every single course was a lesson in how emotional food can be. Casa Mono, in Gramercy Park, where we dropped in for lunch after an exhausting morning spent on 5th Avenue. I hate being forced to go shopping because that's what you're supposed to do in New York.

This is opened by Andy Nussar, Mario Batali, and Joe Bastianich - quite a small, cozy little dining room, with only a few tables, bar, and an open kitchen. We didn't have reservations, so we sat at the bar, which actually enhanced the dining experience. The tapas was extraordinary, from the fried sardines, to the grilled cuttlefish, to the baby octopus. The incredible pork face torchon sandwich, with Spanish hot peppers (name of exact variety escapes me). And of course, the reason I wanted to go, a plate of the most amazing jamón ibérico. My goodness, just silky, rich, and so intense, perfect in flavour and texture. Mind-blowing, inspired cooking that's suddenly become all too rare. And my goodness, the stunning simplicity of the dishes . . . just proper, authentic tapas with fresh ingredients, and cooked to perfection. Staff was attentive, professional, very helpful with the menu written entirely in Spanish.

A real treasure, a real find for me . . . eagerly awaiting my next visit.

DF

Sunday, October 17, 2010

Long live the World Trade

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My hotel was a block south of the World Trade Center in lower Manhattan. Wasn't able to go up to the observation deck set up, but certainly got a sense of how massive the space is. Building furiously, the plan is to be completed by the 10th anniversary.

DF

Saturday, October 16, 2010

Brooklyn Lager

Brooklyn Lager

Being hungry and thirsty, I went for beer to accompany our dinner at The Place Restaurant. A few bottles of Brooklyn Lager, a traditionally made beer that was stunning. One of the finest beers I've drank, period, and it's been a week, so I'm not suffering from the vacation glow. Nice deep amber colour, very fragrant, beautifully hoppy and round. Just delicious. And served in proper, manly glasses - we talked about which vessel you should be drinking beer out of a few weeks ago. It would be a crime to drink this one out of bottle.

DF

Friday, October 15, 2010

Eating at The Place Restaurant

The Place Restaurant

Dinner the first evening was like a treasure hunt. Fresh off the utter nut-dragger that was the United Nations, I was famished. And when I get hungry, the only words I can manage are BEEF. RARE!!!

We wandered to the Village, where I spotted this quaint, charming little place - and of course, it was called The Place Restaurant. Cozy little spot, nicely decorated, very Mediterranean feel. Food was good, not spectacular. Let me explain why.

Sharing appetizers, we began with an endive and chicory salad, fresh but unfortunately blandly dressed. The wild mushrooms were nice, although you couldn't distinguish which types of (presumably) wild mushrooms were in the dish. I devoured my hanger steak, slightly charred, dry on the inside. Served with spinach and nice potatoes. We also had a pan seared Atlantic cod (overcooked to a crisp), and duck breast, a bit too firm. Ordered an American beer for dinner. But I'm sounding like we didn't enjoy the meal - we did, but execution could have been better. We were eating quite early though. Great atmosphere, attentive staff - certainly a charming little restaurant that cooks good, not great bistro food.

DF

Thursday, October 14, 2010

Bulldog bum

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I loved walking around New York. This was the Lower East Side. Weather was just stunning, perfect temperature and lovely sunshine all weekend. So many people walking their dogs. I just want to pet your fat furry bum.

Right, the drive down. It was as horrendous as I had imagined. We left in the middle of the night Thursday, with the plan being to arrive in the city mid-morning. Didn't turn out that way because someone was being childish and insisted on stopping multiple times to find fast food restaurants. Idiot. The highlight of the drive? Besides me almost falling asleep and drifting across the lanes? Passing through Scranton, Pennsylvania, and giggling at the signs for the coal mine tour and the Anthracite Museum. Don't get it? Too bad.

We made it alive though, and intact. Coming next - the food!

DF

Wednesday, October 13, 2010

Moping at the United Nations

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My first day spent in New York, after a 10 hour drive, at the headquarters of the United Nations. What a monumental waste of time. Our guide was pretty enough, all legs and sexy Eastern European accent, but damn, the building was shabby, crowds were all stamped from the same bad tourist mold, and the General Assembly Hall is hardly as impressive as you'd imagine. And I had to pay for the tour!!

Don't do it. My goodness, don't go.

DF

Tuesday, October 12, 2010

A weekend in New York

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Back from a weekend in New York City, all smokers, sirens and scaffolding. New York was, surprisingly, life changing. Culinary-wise, of course, it's not I came back a Hindu. Due to (foreseen) circumstances, I wasn't able to explore the wine scene and restaurants as much as planned, but the ones I went to were mind blowing. Like, I was hyperventilating and gesticulating wildly out my seat kind of mind blowing. Pure pleasure in my mouth.

The rest of the time? Spent in tourist purgatory, just horrible, horrible. Does New York have to be synonymous with shopping? I walked around 5th Ave. in black jeans and converse, what makes these guys think that I would consider a (beautiful) $1900 overcoat? But I did get some fun little old man things. Leather slippers, cuff links . . . old man stuff.

Will elaborate later, the highlight being our meals. Oh, and the wine. I drank like it was free.

DF

Thursday, October 7, 2010

To New York I go!

Courvoisier VS

I'm leaving for New York tonight. Thanksgiving weekend in Canada, and I'm going to spend 4 glorious days in the greatest city in America drinking and eating myself silly. I don't call this a vacation because it isn't. I like to think of it as a culinary tour, to see NYC's wine scene, to experience the extraordinary restaurants . . . planning on being very reckless indeed with the wine list. And really, who gives a shit about seeing the Statue of Liberty?

So cheers, mes amis, to a great Thanksgiving. I sincerely wish everyone a happy weekend of mirth and excessive drinking.


DF

Wednesday, October 6, 2010

1995 Mosel

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1995 P.S. Bäumler Becker-Erben Riesling Auslese, QmP Wehlener Sonnenuhr

Back to what I love so much - Mosel. I have a bit of experience with this wine. I drank a bottle last year, and the intention was to hold onto my remaining ones for a while longer, but alas, the siren call of mature riesling shattered that idea. I dropped the bottle in an ice bath a few hours before dinner, because I knew that this producer still hand-glued their labels, which would cleanly slide off with water - I take a perverse delight in drinking out of label-less bottles. If only I could convince my buddies in Niagara to sell me their wines without the label . . . how fun would that make my dinners?!!

I love this wine. Infinitely sad and depressing to hear that they are closing, because the younger generation of the family has little interest in continuing the legacy. Sigh. It was just slightly chilled as I was serving it, with a bright golden colour, all shiny and saturated. Bouquet is extraordinary, booming with rich cream and petrol, musky minerality and stewed apples. The epitome of what riesling can achieve with bottle age, forceful and vigorous, with more fruit showing on the palate. Refined sweetness, elegant, but the acidity is a bit tired. Finishes long and minerally, a passionate kiss of mature auslesen sensuality. Shivering just thinking about it.

DF

Tuesday, October 5, 2010

2007 Twenty Mile Bench

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2007 Flat Rock Cellars Riddled Sparkling, VQA Twenty Mile Bench

Wow, zomg, a vintage dated Niagara sparkling wine, from who else but Flat Rock?!!!! Bottled under crown cap, this opens softly without drama, the wine pouring fizzy with a fine mousse. Good yeasty citrus on the nose, creamy, and a good approximation of a decent nonvintage Champagne. Palate is rich, with green apple and citrus, round and full, but at this point, the dosage is sticking out like a hernia. Needs time to integrate, but will this be an interesting one in a few years time?

Exciting. I guess I need to make an appointment to head over to Flat Rock and nose around a bit, see what's been going on. A very ambitious project, but one that I think will do well - I've always believed that these chardonnay/pinot noir sparkling wine blends can be successful in Niagara, but the key of course is the viticulture and I think the price. I don't normally comment about wine price, but at about $25, it isn't an inexpensive proposition. You can find an awful lot of delicious crémant and cava wines at under $20, if that is the audience you are going after. Sure, the $20-30 range is still lower than any kind of Champagne, but if you're going after those wines, then your bottle better match up favourably. Maybe bottle age will reveal more complexity, but at this point, it is this wine drinker's opinion that the producer still needs a few more vintages worth of experience to really understand sparkling wine. Hopefully some of those questions will be answered on my next trip.

DF

Monday, October 4, 2010

Chilly

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I'm tired, I had a long day, stuck in the TTC once again on my way home. Some things never change. I'm putting off on writing about the aforementioned Flat Rock until at least tomorrow. Freezing outside, I really need a trenchcoat or something because running out in just a suit isn't going to do it. Early to bed tonight (yes, earlier than usual), need to get through this week one way or another.

DF

Sunday, October 3, 2010

Bottled under what?!

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Hey, did you know that Flat Rock Cellars' new wine, a sparkling wine, is bottled under crown cap? Yeah, just like how the vast majority of méthode traditionnelle producers bottle their wines during the aging and riddling process. Very, very interesting, and Flat Rock apparently had to go through a few hurdles before being allowed to use this type of closure. Yes, the provincial fascists in charge of liquor production in Ontario deem it necessary to regulate how producers bottle their own wines.

Like Stelvin closures, this type of cap eliminates any danger of cork failure or TCA, but unfortunately, it does take away the indescribable pleasure and satisfaction of hearing the bottle pop as you open it. Not even a content sigh, just a mute little hiss - at least the wine was delicious. More, later.

DF

Saturday, October 2, 2010

2007 Chinon

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2007 Couly-Dutheil La Coulée Automnale, AC Chinon

I like this producer very much. We see too little Chinon here in Toronto - the reasons are obvious, no? It's sad that rustic, honest, terroir-expressive wines can't find a market, because people would much rather drink any cheap bulk South American plonk. These, of course, being the same people that self-righteously proclaim themselves as having taste, ignorant to the fact that latching onto the latest wine trends is indeed great insecurity. Yes, to all the idiots who talk of Fuzion malbec as the best wine ever produced (how dare you dismiss a sub-$8 wine!!), apologies, but your palate must be located in your ass.

Oops.

I like Couly-Dutheil. This, I suppose, is the most humble cuvée they produce - 100% cabernet franc, aged all in stainless steel. Nice red colour, with that unmistakable cabernet franc bouquet of vegetal red fruits. Fine tannins, round and pure, a good simple wine.

DF

Friday, October 1, 2010

Governor General David Johnston





Our David Johnston was installed as Canada's 28th Governor General today. I'm so happy for him and his family . . . the country is lucky to have him. You inspire us all, sir.

DF