Duh? Who doesn’t?!??
I was recently a guest on the We Like Drinking podcast (episode 66), hosted by wine blogger Jeff Eckles and beer brewer Jim Myers. Which, in a few moments, will have me talking about expensive Cabernet, Michael Fassbender, and new American Viticultural Areas. Just maybe not in that order.
You can listen to the NSFW proceedings here, during which you will quickly learn why the podcast is so aptly-titled. I had a great time rapping with the guys and sharing opinions on wine, politics, the Synek Kickstarter campaign, and the shocking news that Cuba is apparently running out of beer.
As so often happens on the occasions when people ask me questions, we went way over our allotted time, but I’m not going to say that it wasn’t entertaining!
I feel compelled to give at least a quick mention to very interesting (and very expensive) wine that I chose from the sample pool to drink during my podcast appearance, in the off-chance that you find yourself in a situation in which it’s being offered (the short take is that you probably won’t want to turn it down)…
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My latest for Thrillist.com is now available, titled How to Level Up Food and Wine Pairings.
Is there anything new regarding food and wine matching offered in this piece? Probably not; just about everything that need be said about pairing up food and wine has pretty much been said.
Having said that, the article is chock-full of the tips and tricks that I myself have actually employed over the years when trying to elevate my own food+wine game, so I’m confident that it will be useful to the Thrillist readership (hell, even if casual wine drinkers remember only the very first tip on the list, they’ll have walked away from a hopefully entertaining read with a culinary rule-of-thumb that’ll improve almost any future wine-pairing attempt that they might make).
Anyway, feel free to stop by at heckle me!
The April edition of the wine products round-up brings us two new items from the sample pool, both of which I can recommend with some reservations. How’s that for an endorsement?!?
First up is the Vinturi Champagne Opener. Yes, you read that correctly. Vinturi has branched out from their popular aerator, and now has a small armory of wine-related gadgets tempting the dollars from the confines of your wallet. Today’s victim of my in-house-testing is sold only via Williams-Sonoma, and will set you back about $35.
Insert your own crude marital aid joke here
The first thing you notice about the Vinturi Champagne Opener, aside from its shininess, and its resemblance to marital aids… okay, the third thing that you notice about it is that it’s heavy. This is a solidly-constructed bit of wine gadgetry, and I wouldn’t want to have this item dropped onto my toes. I will rank its hardy construction as a plus.
Essentially, it’s a twist-off wine opener designed exclusively for sparkling wines; you remove the foil, cage, and cap from your bubbly, and while being careful to keep your fingers out of any of the openings, put the Vinturi on top of the bottle and twist until you hear a “pop” (trust me, you won’t miss the signal; it’s loud). The cork can then be extracted from the upper opening of the Vinturi.
The thing works, and works well. I’m a little concerned about the aggressiveness of its functionality, however; it’s often said that the opening of a sparkling wine should sound as delicate as “a nun’s fart,” and this certainly is not nun-flatulent-like. It’s a loud pop, and whenever I hear that sound, I envision extra bubbles – for which we usually pay extra! – escaping unnecessarily.
Personally, I’m find using a towel and my own hands to pop open my bubbly, so the Vinturi might be of limited use unless you a) plan on opening a lot of bubbly, or b) have a physical issue that makes the traditional method of opening bubbly difficult for you, or c) are a wuss.
Anyway… on to our next “with reservations” item…
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