A quick hit today to highlight a few of the Answers.com Wine articles I’ve posted for May. There’s a good chance that even the geekiest among you will find one of these in particular quite interesting, though I should warn you that you won’t be able to un-see it or un-read it, and so it should be totally avoided unless you want to start having nightmares about water (and not the kind where you’re abandoned at sea like in Open Water).
5 Producers to Watch in Lodi
I’ve been meaning to do something on this for well over a year now, so I’m happy to be able to give these winemakers some additional publicity as I really dig what they’re doing. I’m also hoping to make this a sort of regular series highlighting producers that I like but who haven’t received long-form features here on 1WD. Stay tuned…
Wine Recommendations for Beer Lovers
Beer (and wine) maven Ashley Routson and I worked on this one for *weeks*, and so I was really excited to be able to finally publish this wine-for-beer-lovers recommendation approach. I’m also really happy with the recommendations themselves, and the explanations that she chose, all of which show why Ashley kicks so much ass in the drinks world. If you don’t learn something new about beer, wine, and food pairings when reading this, then you probably aren’t paying enough attention (or you’re already a master sommelier… or both).
An Introduction to Uruguay wine
Because I did more than just eat and drink when I was down there… just not a whole lot more…; note that I would’ve liked to have included more stats on the country and its wine scene, but the Uruguayans, bless their hearts, didn’t get the additional material I’d requested back to me in time.
Book Review: Pairing with the Masters
My take on Master Chef Ken Arnone’s and MW Jennifer Simonetti-Bryan’s recent (and very technical) hardcover collaboration about food and wine pairing.
The Dos and Don’ts about Wine and Water
Look, just do yourself a favor and do NOT read this… Seriously, dude, you will never, ever look at a glass of water sitting on the same table as your vino the same way again without possibly going into an apoplectic fit about what type of water it is and from whence it came… you’ve been warned!
Thanks again to everyone who participated in the ClubW.com giveaway, and special thanks to ClubW.com for offering up the loot! The giveaway is officially closed, and our randomly-selected winner is…
Jeff noted that he’d like to try some of the wines on offer from ClubW, specifically the 2007 Chateau de Mattes-Sabran Dionysus Corbieres, the 2012 Banyan Creek Gewurztraminer
and the 2009 Domaine de Milliere VDP Vaucluse Rouge. And so now he’ll get the chance to do that (for about $0.00, I suspect).
For those of you who aren’t Jeff, but are interested in checking out ClubW.com, they are also offering a discount code to you for being a 1WD reader (and yet, most of you benefitting from that will have paid me $0.00 for all of my work in reporting wine to you all of these years… the irony!). The code is “4111wine” (minus the quotation marks, naturally) and comes with a $13 value for signing up (basically one free bottle of vino). To redeem the code, just access ClubW.com from here and enter 4111wine into the Voucher/Referral box when checking out with your order.
While we’re together here, I’ll also take the opportunity to report on a few 1WD-related happenings (humor me, okay?)…
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One of the reasons that I’ve been scaling back a bit here on 1WD (less than I’d like to, actually… because I just can’t help myself… curse you, beguiling wines, CURSE YOU!!!) is that I’ve got more paying gigs competing for my time. Which sounds great superficially, but quickly turns into an oh-crap-I’ve-got-a-term-paper-due-this-week! feeling for me, particularly when I’ve got a loooooong list of stories and wines that I want to share here.
But paying gigs, well, pay, and what’s published here on 1WD is more like a spurt of free passion [ insert your own inappropriate jokes about passion spurts here ] than it is a money-making endeavor (a lot more, actually). And so it’s the free stuff that has to make room when the paying stuff comes to call, since I’ve got mouths to feed (two of which won’t or can’t take wine as regular sustenance). So…
I’m pleased to announce that there’s a new item now taking up space on my growing To Do list. I’m now the resident wine expert (whatever that means!) for Answers.com. While this is a bit of an odd gig for me, in that I’m not being paid to be my odd writing self (i.e., it involves writing wine material aimed mostly at beginners, and using a second-person narrative, without references to douchebags or deep tracks from late 1980s progressive rock albums), I’m excited to try something new and different. Yes, it will take some time away from 1WD, but I’ll still be posting here regularly (just not quite as regularly as some of you might be used to; see, I’m so worked up over all of this that I’m ending sentences with prepositions!). 1WD remains where I share the things that touch me most deeply, the things I really, really, really want to share with you all. I don’t see that ever changing.
I’m also a bit intimidated by the new gig; my Holy Crap! moment came when I saw these stats on Answers.com’s reach:
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About a year ago, I unwittingly unleashed a minor sh*tstorm when I taste-tested some very good chocolates and paired them with some very good wine and found the match up to be not-so-very-good.
The main issue then was that the very good chocolates in question were designed specifically to pair with wines. And yet, time and time again I find myself coming back to a conclusion that is almost as certain in the wine and food pairing world as death and taxes are to the “real” world:
Most wine and chocolate pairings simply DO NOT work.
The vast majority of the time, the chocolate is too robust, and it clobbers the paired wine. This is because most still, dry wines – even hefty, hearty reds – just lack the jabs to counter chocolate’s overall lack of subtlety and bitter power-punch. The match-up might work for some people, but probably doesn’t work for most people.
There are, of course exceptions – more on those in a minute – but they are just that: exceptions. You’re usually far, far better served enjoying the wine and then later enjoying the chocolate, keeping them as far away from one another in the process, lest they start the palate equivalent of a Ballroom Blitz.
So you can imagine the pants-crapping emotions I experienced when I was recently hired to choose the wines for a wine and chocolate pairing corporate event held in Philly’s iconic Curtis Center. Yiiiiiiiiiiiiiiiikeeeessssssssssssssssssssss!…
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