Foodie Tuesday: Wine, Dark & Light

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Close observation magnifies everything, both the good and the bad.

One day in the wine aisle of the local store I had occasion to observe a striking study in contrasts.

As I drifted along in search of a couple of bottles for an upcoming dinner party, I couldn’t avoid overhearing two twenty-something guys as one told the other quite volubly that he was hoping he could fine a lawyer good enough to negotiate him out of Resisting Arrest charges if he pleaded guilty to the Driving Under the Influence charge. There were a whole slew of reasons I was horrified to hear this conversation. First of all, it was yet another example of the loss of social inhibition that saddens and frustrates me these days; how is it acceptable to discuss personal, legal, private matters in normal tones and in great detail in a public place like a grocery store?

I was privy, however unwillingly, to details like the confessor’s noting his level of drunkenness as having been so profound that three hours later when he was having blood tests in the hospital he was still unable to speak clearly, and his friend’s commiseration for apparently having had a similar experience. What I did not overhear, not once, was any indication of regret, remorse or contrition. This was all discussed pretty much in the same manner as they might have recounted a tedious everyday hassle at the office. No sense anywhere in this that the guys themselves could’ve been killed or maimed, or property been damaged or destroyed, let alone that they had opted to put everyone in their proximity at the same risks by choosing to get behind the wheel.

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Of course, when seen so clearly, some things, and people, turn out to be just a bunch of drips.

Talk about, no pun intended, a sobering time.

But I drink alcohol, too. It’s just that I find the idea of drinking past where it’s for taste into where the drink starts making my decisions for me repugnant. I drink specifically to taste.

So it was a startling, and rather refreshing, change of pace when the offending fools finally vacated the aisle and I was approached by a very gracious young woman who asked me politely for advice to a neophyte on choosing red wines. Her adorable toddler daughter sat cheerily and peaceably in the shopping cart throughout what turned into a fairly lengthy conversation, because of course I was suddenly acutely aware of all sorts of questions I’d not considered in a long time. It seems that this lady had a companion who was encouraging her to broaden her horizons and join him in his enjoyment of red wines, and she was accustomed only to cocktail liquor. That’s admittedly a pretty big leap for a palate, whether you’re used to straight vodka or mixed drinks with it as an ingredient.

What could I say that would be of any use to her at all?

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Wine choosing is so hard to learn. Is it *true* that eggs and wine are *always* terrible companions?

Start, yes, with the idea that wines have enormous range in terms of flavors, intensities and affinities–there can be something for nearly every taste and occasion. This, coupled with the personality of wine being perhaps even more of an acquired taste than fruity, herbal or spicy cocktails even when those are made high-octane with something like vodka, is hugely intimidating. Wine snobs do nothing to dispel the fears, with their wacky vernacular of nose and legs, drinkable cement and tar and leather, and huffiness toward anyone drinking anything not Serious or trendy enough.

Finally I did think to tell her that the only really useful and non-terrifying way I’ve learned about red wines other than over a long, long time is to turn to that friendlier set of ‘experts’, those who have an interest in selling you wines. I rarely think of salespeople as my first choice for information resources, but in the (pun intended, this time) case of wine merchants, their vested interest in selling their wares and further, in making them appealing and accessible to a wide audience, makes them a bit more willing and artful educators on the subject than experts who have only themselves to please.

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I mean, sheesh, there are so many red wines; what on earth is my ideal one to drink with a grass-fed skirt steak?

That’s what moved me to tell the nice lady not to risk her hard-earned cash on bottle by bottle experimentation but to seek out the local venues that offer wine tastings. A series of sips, and any amount of snob-sanctioned spitting that it takes to keep sanely sober and free of swallowing swill, is a far quicker way to get a hint of what one actually likes than any other.

Get thee to a wine tasting! My palate is far from sophisticated, but I’ve learned enough over time about what I do and don’t enjoy in wines that I can choose–red or white or any other color, still or bubbly, dry or sweet, or distinct in any other way–with some confidence that I’ll enjoy what I taste. One good glass at a time. Meanwhile, don’t forget to read, too. Not only can articles and even wine labels themselves tell you a lot of useful stuff you might find helpful in your search for deliciousness, as any of you reading this blog would undoubtedly know, being veteran web researchers, there are now a huge number of online resources devoted to oenophilic wisdom.

Most importantly, trust yourself and do what suits you. You might find, after all of the effort and education, that wine is simply Not Your Thing. Why on earth waste time and money (and, potentially, healthy sobriety) on something that doesn’t suit you! You may very well find, if you do like wines that the wines you enjoy most aren’t those that the critics and suave sophisticates admire and tout. If so, feel free to come slumming with me. I’m sure I have a bottle or two in my tiny collection that would make any expert swoon with horror, yet I am more than content to keep sipping at what I like because I like it. And I have been through a few wine tastings, done a bit of reading, and spent plenty of adult years getting the experience that has taught me what I do like, and that it’s perfectly okay to like what wines I like and drink them, no matter what anyone else thinks. Including having a cocktail or beer instead, if that’s my mood.

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Two drink-related things I *am* pretty sure about involve salt: 1, avoid that hideous abomination purporting to be ‘cooking wine’ that is really just cheap vino with salt added to it (as wiser folk have admonished, if it ain’t worth drinking, it ain’t worth cooking with it); 2, salt can, conversely, be quite friendly with tequila or beer if applied properly. See also: Margaritas, Coronitas…

Foodie Tuesday: The Wages of Thirst is Garnish

Nobody in her right mind wants her wages garnished, but the price of making a good cocktail lies, in part, in creating the perfect trimmings for it. And making a good cocktail can be a great way to pay oneself for a hard day’s work.

photoThe usual bar staples tend to include fresh fruit, pickles and olives, candied fruits, vegetables, herbs, and rims or drink surfaces dusted with sugar, salt and/or spices. Add to that the graces of toasted nuts or seeds or coconut, perhaps a drop of edible essential oil rubbed on the glass rim or dripped on the surface of the drink, and your repertoire will increase further. Edible flowers thrown into the mix will instantly give you exponential increases in your oeuvre. It seems that there are no limits to the recombinant cocktails and mocktails possible with the changing of garnishes alone. Considering that you have all of those fluid ingredients to begin with, are there really any excuses for not drinking well?
photoSometimes, though, nothing beats being straightforward and well suited without getting tricky. Boston‘s Legal Seafoods serves a refreshing drink they call French Lemonade, and the most logical thing to do is to tell the world that this drink that looks like old-fashioned pink lemonade is indeed lemony and bright, and a slice of lemon, however trite it may seem to a cocktail snob, does the job best of all. That the drink consists mostly of actual [American style*] lemonade makes it plenty easy to lay hands on a fresh slice, and that that marvelous flavor is enhanced with a little lovely Saint Germain liqueur, a bit of Chambord, and a jot of Berkshire LSF Ethereal gin just makes it eminently drinkable. At home, of course (not being a big gin fan), I’d substitute Tito’s tasty vodka for the gin, but it’s good just as it is. Not much need for excesses of flourish when it comes to the decor.

* When ‘lemonade’ is offered, many of our overseas friends expect something more like our carbonated lemon or lemon-lime soft drinks. And frankly, this drink combination could be very enjoyable with that substitution too. I’d probably garnish that one with a largish wedge of fresh lemon rather than a mere slice, to keep the taste bright and not too sweet. As opposed to me, perhaps [sweet but not too bright]!photo