The Aftermath...

This is a really good picture of me...

Wow, what a weekend! It's Tuesday and I am still thoroughly exhausted from the madness of the PWC One Year Anniversary Extravaganza. Lots of people stopped by, but there was so much going on for such a long span of time that it would have been nearly impossible to catch it all. So here's a run down of the awesome day we had:

PWC's Chef in Residence Hillary whipped up some awesome cheese fondue with bread and veggie dippers, then put together a decadent brandy-soaked strawberry trifle.

Yup, these were a hot-ticket item.

John Randazzo from Via Fresca in Guilderland made a scrumptious chicken cacciatore that also made the store smell fantastic for the rest of the day.

We gave away a ton of merchandise...for some reason the Hpnotiq emery boards were the big winner, and we ran out of those first (I would not have ever in a million years seen THAT coming).

Most importantly, we sampled some great wines from around the world:

From Spain:
Casajus Vendimia Seleccionada
Abad Dom Bueno Mencia
Abad Dome Bueno Godello
Cellar Bellsum Red Blend

You may recall my fondness
for the Sassy Bitch Sauvignon
Blanc...

Monta Hiniesta Tinta de Toro-- which is this week's Thirsty Thursday selection, though I don't have time to try it beforehand...

Chile:
Sassy Bitch-- all of them.
Santa Carolina Reserva de Familia
Ritual Sauvignon Blanc

Italy:
Dolia Vermentino
Doli Frizante
Villa Fiorita Chardonay
Villa Firorita Pinot Nero
Villa Fiorita Barbera
Cantina Zaccagnini Montepulciano D'Abruzzo
Cantina Zaccagnini Pinto Grigio (a new favorite!)

California:
Bogle Chardonnay
Bogle Sauvignon Blanc
Bogle Petite Sirah
Bogle Phantom (a luscious red blend)

New York:
Johnson Estate Sparkling Traminette

DEEP BREATH

Not to mention the Chambord. We served that up a few ways:
all on it's own,
on top of the Sparkling Traminette as a delicious spritzer
and in yummy Chambord Vodka French Martinis.

PHEW. That's a lot of tastings.

Back to my regularly scheduled drinking and blogging next week!

Root:1 Cellars Pinot Noir 2009

It's September and despite it being the end of summer and over a month since my birthday, we are rapidly approaching my favorite time of year: autumn! Apple picking, cider donuts, leaf peeping, bonfires, cool nights, back to school, my wedding anniversary and of course, red wine season! Hooray! All the more reason(s) to have a drink, am I right?

So, you'd think that since we went away over the weekend (to celebrate the aforementioned anniversary) I would have tried a new wine on my travels so I could share it with you today. But, no. I waited to share my favorite back-to-school, fall-is-coming wine pick with you. Sort of. Okay, so in reality we were in Vermont, and it was kinda cold out, so...I had spiked cocoa instead of wine. And for the record, it was GOOOOOOD.

Anyway, a good pick for early fall (in my humble opinion) is a Pinot Noir; it won't turn your cheeks red (I know I'm not the only one out there with this affliction), though if you drink a lot of it, it might stain your teeth a little. It's generally purplish in color and translucent, with a light smooth flavor that makes it an ideal companion for pretty much any meal. This week I tried a Chilean Pinot I've not had before, Root:1 Cellars Pinot Noir.

very cool label.

Unless you've spent the last several years living under a rock, you're probably aware that there are a lot of excellent wines coming out of Chile. In particular there are some really great, smooth reds that have some interesting qualities when compared to their European counterparts. The Root:1 Pinot is not spicy or peppery like some Pinots, but it has a smooth cherry flavor with a hint of vanilla that stays true throughout the sip; a steady and reliable go-to wine. It's light enough and smooth enough that it works with some meals you wouldn't normally think of for a red; like chicken or fish. I had it with garlic-parmesan chicken pangrattato (made from scratch) with saffron rice and carrots.

Why yes, that IS Lionel Richie
in the background.

A Bride and Her Flask:
in case you had any doubts
about my classiness...

Oh, relax, "pangrattato" is just a fancy word for "bread crumbs." Yeah, so I baked some chicken with 4C Italian style breadcrumbs*, grated Parmesan cheese and minced garlic. In my toaster oven. Because I am CLASSY. You know what, it was delicious too. The Root:1 Pinot complimented my meal perfectly. I would not, however, recommend it with an accompanying bowl of chocolate ice cream. Raisin Bran, on the other hand...




Price: $

Rating: B+


*I've yet to determine what the difference between 4C breadcrumbs and 4C iced tea mix is. Anyone?

Flipflop Left Coast Malbec 2010

Hooray!

Oh good, I was beginning to wonder when I was going to get to review a Malbec! In our house, Malbecs rule. If Ernie and I were Joanie, Malbec would be Chachi. On Iron Chef, Malbec’s cuisine would reign supreme. If we starred in the movie Sideways, Malbec would be our Pinot Noir... 


On second thought: we probably wouldn’t star in Sideways because Thomas Hayden Church's character is a jerk, Paul Giamatti's is a whiner, and we'd argue about who had to be the jerk and who had to be the whiner. Many a marriage has hit the rocks due to debates of this magnitude.

Anyway, in case you can’t tell, I’m really excited to be blogging about one of my favorite red varietals. My thoughts on Malbec in general: I love how bold it is. It's the kind of wine that takes a bouquet of fruit, backhands you with it and yells: "snap out of it!" Maybe your mouth smarts a bit after, but you're a better person for it.

This is a scrumcap, by the way...
yeah, it wasn't what I pictured either.

Yet another screwcap offering that Microsoft Word has hilariously suggested I change to “scrumcap,” the Flipflop Malbec may sound and appear a little like a “bargain bin" brand, but it’s really quite good.

The Flipflop Malbec looks, smells and tastes rich and earthy. The internet appears divided on whether Chilean or Argentinian Malbecs have more tannins, but I think Chilean Malbecs like the Flipflop tend to have less fruit and more earthy flavors compared to their Argentinian counterparts-- at least based on my dry mouth. However, don't think for a minute that there isn't depth to this wine; like many other Malbecs, the Flipflop is also plummy in color, scent AND flavor. The plum-ness is omnipresent, deep and juicy. It smells like a plum dust cloud, tastes like a plum-fisted handshake and finishes like smooth, warm, plum pudding. Also present: figs and dirt. Can't forget the dirt.

If you're skeptical about that last bit I assure you, in a wine, dirt is a nice flavor. It's not like sticking your tongue in a dried up mud puddle-- it's inhaling where a wine is from as the traces evaporate on your tongue; it's a neat way to connect with the wine's regional qualities.

Lip-smacking good, the Flipflop Malbec is a great tasting medium-dry red that's easy on the pocket. The bottle suggests you pair it with pork empanadas, and while that sounds delicious I didn't think of that while drinking it, nor do I know how to MAKE empanadas. A nice pork chop would do the trick. Maybe next time...

Price: $

My Rating: A

Sassy Bitch Sauvignon Blanc 2010

Don't judge.

Sometimes (or if you’re like me, all-of-the-times) drinking wine is about having fun.  So if you’re drinking a wine called Sassy Bitch, merriment is bound to ensue.

I had a glass or three of Sassy Bitch Sauvignon Blanc (from here on out to be referred to as “Sassy Sauv” because I am too lazy to keep typing that all out) over the weekend at a last-minute barbeque at our house. The weather was nice, the company was lively, and the burgers were juicy. A few cold glasses were all I needed to top off a lovely evening.

Generally speaking, I’m not a huge Sauvignon Blanc fan.  I tend to like my whites sugary— and while Sauvignon Blancs differ greatly depending on the region where the grapes were grown (the Sassy is Chilean), none are particularly known for their sweetness.

That fact aside, the Sassy Sauv does have a lot to offer. If you give it a whiff before you dive in, you’ll smell spring-time, light and lovely. There’s grass and a hint of flowers in the aroma. It’s very light in color, as are most Sauvs. If you’ve chilled it sufficiently it will feel delightful on your tongue; cool followed by a bit tingly. Then it hits the back of the palate with that acidic tweak that often accompanies dry wines (you know, in that spot right under the hinge of your jaw. It happens to me sometimes when I drink wine. And OJ). The tingly-tweak is followed up with a nice citrus-peel quality; perhaps grapefruit zest is what I’m going for here. It’s simple and refreshing; a wine meant to accompany, not dominate.

The Sassy Sauv is a straightforward wine that is best enjoyed with a meal. I had garlic and herb grilled chicken, a cheeseburger, and pasta salad—probably not an ideal grouping, but I’ll drink any varietal with just about any meal. However for best flavor, I’d recommend this served chilled with a light, flaky fish—baked, broiled, sautéed, Long John Silvers, whatever. Now I’m hungry again.

Price: $

My Rating: B