Archive for the ‘Uncategorized’ Category

Let’s have a “Menage a Trois”: The Stay Rad Interactive Wine Tasting Series Vol. 1

October 5, 2011

So, there I was.  Just making some vegetarian chili…

Then it came to me…

We should have a Menage a Trois!

Not just me…

We!

Hear me out…

I was at the ol’ Wal-Mart today, and took a quick peek at their wine selection.  It’s not the best.  Actually, it’s not much of anything.  But what Wal-Mart does have going for itself is that the prices are reasonable.  Plus… If you can find a wine at Wal-Mart, you can find it anywhere.

I picked this one up today for $7.97…

Folie a Deux 2009 Menage a Trois California Red Wine - It's about time!

Now, I’ve had this wine before.  Odds are, so have you.  According to an article on WinesAndVines.com, Menage a Trois topped the list of 30 wines with the most momentum in 2009 (according to the IRI marketing group).

So, I was thinking…

Why don’t we have a Menage a Trois?

All of us!

Think about it…

You can find this wine everywhere, and it’s hella cheap.

What I’m gonna do is taste the wine between now and Friday.  I’ll post my notes on Saturday.

That gives you a day or two to find and taste the wine.

You can take your own notes, then compare yours with mine.

Even better…

You can taste the wine WHILE you read my tasting notes.

Then you can leave a comment (or Tweet me your notes @JeffIsRad or #StayRad) to let me know what you think.

Now that I’ve given you your homework assignment, do you have any questions?

Good.

Let’s have a Menage a Trois!

Stay Rad,

Jeff

What I drink when I’m thinking about what I’m gonna drink…

October 3, 2011

Full disclosure…

Sometimes I have trouble thinking about what I’m gonna write for this blog.

Lucky for me, this is a wine blog.  So when in doubt, I just pop open a bottle and start tasting.

It’s a win-win, if you think about it.

I found this one at Trader Joe’s for $5.99…

Grifone 2008 Chianti Riserva and some flowers.

By law, all Chianti must be made of at least 80% Sangiovese.  True to form, the Grifone 2008 Chianti Riserva is made of 85% Sangiovese, 10% Canaiolo, and 5% Cabernet Sauvignon.  By the way… The fact that this bottle says “Riserva” on the label means absolutely nothing.  A Chianti Classico Riserva, on the other hand, is said to be the good stuff.  If you plan on opening one of those up, please let me know.

Anyways… Let’s get back to the Grifone.

Here’s how it went down…

Color: Dark brick-red.

Nose: Dark cherries, plum, and cellar dust.  Nice!

Taste: Dang!  This wine is ultra-tart.  It’s got lots of dried cherry fruit, but the palate is dominated by a skunky barnyard flavor.  I should have decanted this for a bit before diving in.

Score: Here’s where it gets interesting.  On first taste, I was not a huge fan of this wine… BUT… I respect it.  It does not taste cheap (if that means anything to you).  It is very well made.  This wine has structure and backbone, and I think would go well with big foods.  Steak, pasta, and burgers come to mind.  The problem was that I didn’t have any food with me at the time.  Give this wine and 86, and save it for something meaty.

Now, I just have to figure out what I’m gonna drink when I think about what to drink next…

Stay Rad,

Jeff

When you’re here, you’re (Aver) Family…

September 29, 2011

A beautiful day at Aver Family Vineyards.

Kara and I go to a lot of local wine strolls and tasting events…

A LOT!

Over the last couple of years we’ve become very familiar with Aver Family Vineyards.  A local, family run vineyard, Aver showcases their wine at many of these events.  Not only is their wine always delicious, but you will often find John Aver (the owner) pouring and talking about his wine.  For the longest time, the only way you could taste their wine was at a local event or if you joined their mailing list…

But now…

They have a tasting room!

Their tasting room and vineyard is located just off of Watsonville Road in Gilroy, close to other Santa Clara Valley favorites like Jason-Stephens, Sycamore Creek, and Clos La Chance.  It is only open on the third weekend of every month, so plan accordingly.

So a few Saturdays back, Kara and I were trying to figure out what we wanted to do…

I was all like, “Is this the third Saturday of September?”

She was all like, “Yeah!”

So I was all like, “Let’s go to Aver Family Vineyards!”  I grabbed her by the arm and rushed her out the door.

She was like, “Here we go again…”

Upon our arrival, we were greeted on the patio by one of the servers.  She poured us a glass of their 2007 Family Album Cabernet Sauvignon, and suggested we take a seat outside and enjoy the nice weather while she served us.

Here’s how it all went down…

Aver Family Vineyards 2007 Family Album Cabernet Sauvignon ($25)

Color: Ruby red.

Nose: Chalky (I love chalk) blueberry and red fruit.

Taste: Plum and cassis.  It’s ripe with chalky tannins.

Score: This is a tasty wine that is meant to drink young.  Give it an 89, and give it a try.

Aver Family Vineyards 2008 Homage Syrah ($35)

Color: Dark ruby-red.

Nose: Tires layered with cranberry and raspberry.

Taste: Tires and sour cherry.  It’s rich and jammy, but there is a slightly sharp and astringent characteristic.

Score: 89-

Aver Family Vineyards 2008 Hope Rhone Style Blend ($35)

The Hope is a blend of 40% Grenache, 30% Syrah, 21% Petite Sirah, and 9% Mourvedre.

Color: Dark ruby-red.

Nose: A tight nose of chalk and tires.

Taste: Bright red fruit with a lively acidity.  Tasty bike tires and black olives on the finish.

Score: This is a dope Rhone.  89+ foo!

Aver Family Vineyards 2007 Heritage Cabernet Sauvignon ($35)

The Heritage is a Bordeaux style red with 88% Cabernet Sauvignon, 6% Merlot, 3% Petit Verdot, and 3% Malbec.

Color: Dark ruby to purple.

Nose: Big black and blue fruit.  Chalky.  Nice!

Taste: Big plum fruit with leather and tobacco leaf.

Score: A very strong 90 points.

Aver Family Vineyards 2007 Blessings Petite Sirah ($45)

As we were served the Blessings, our server said to us, “This stuff is gonna be the Aver Family Cult Wine!”

Color: DARK Ruby Red… DARK!

Nose: Inky blueberry and chalk.  Dope!

Taste: If this wine were a country music band, it would be called Big and Rich, because it is big and rich.  The tannins are round and rad.  There’s a bunch of ripe, lingering blue and blackberry fruit on the palate.  It’s F-ing D-Lish!

Score: A BIG 92 for a BIG wine.

I’ve gotta say that I was hella stoked on my visit to Aver Family Vineyards.

You will be too!

Go mark your calendar for the third weekend of next month, and check ’em out.

Stay Rad,

Jeff

That would be SWEET!

September 26, 2011

I’ve never been one to have a sweet tooth…

I rarely order dessert.  When I do, I usually share it.

When folks try to share dessert with me, I often turn it down.

When folks get all pushy with dessert, I eventually say yes… only to sneakily throw the dessert away when nobody is looking.

I’m just not a dessert kind of guy.

But…

Recently… and I don’t know why…

Recently, I’ve been obsessed with dessert wine.

I haven’t been drinking much of it… mind you…

I’ve just been obsessing about the idea of it…

I can picture myself in a smoking jacket with a splash of something strong and sweet in my glass.  Reading a good book.  Listening to classical music.  It sounds mother #@*%ing classy.

Recently, I have also been reading a lot of ENOFYLZ (a wine blog my Martin Redmond, the self-professed “Wine Drinkin’ Fool”).  In the blog, Martin has been writing a lot about dessert wines… and it has been getting me pumped!

So here is my plan now…

Whenever I am out to dinner, and I’m thinking about some dessert, I’m gonna order me some dessert wine…

The other night, I finished off my meal at Bubbles Wine Bar with this…

Chateau Grand Piquey 2007 Sauternes

I was really stoked on this Chateau Grand Piquey 2007 Sauternes.  Primarily made from the Semillon, the grapes in Sauternes are allowed to hang on the vine until “noble rot” sets in.  The noble rot (Botrytis fungus) sucks out water from the grapes, leaving concentrated sugar for the dessert wine.  The fungus itself also gives the wine a yeasty type of flavor.  Good stuff!

The other night, Kara needed sherry for a recipe, so I picked up this…

Pastora Amontillado Sherry

This Pastora Amontillado Sherry is a medium dry, oak-aged, fortified dessert wine.  Imagine a sweet whiskey with a lot less alcohol.

It’s not bad.  I like it, but sherry seems to be much more of an acquired taste.

The sherry got me thinking…

I’ve known of sherry my entire life, but in almost 33 years on this planet, I’ve never had any until this week.  In fact, I don’t think I know anybody my age that drinks sherry…

Anybody!

So I’m wondering…

Does anybody out there drink sherry?

If so, how old are you?

Is it a generational thing, or am I just trippin’?

Please leave a comment, and let me know.

That would be SWEET!

Stay Rad,

Jeff

That’s right… I barbecue pizzas. What’s it to you?

September 24, 2011

No.

I’m not saying I make pizza with barbecue sauce on it…

I make regular pizzas on my barbecue.

Here’s how…

Make sure your pizza dough is resting at room temperature before you start working with it.  Leave it on the counter, and start prepping your toppings…

The key is to pre-cook your veggies... Here I caramelized some onion with olive oil and garlic.

And here are some portabella mushrooms, sliced thinly and cooked to release their meaty flavor...

You know you've got to use simple fresh ingredients, so I snipped some basil from my garden.

So the thing about barbecuing a pizza is that you have to work quickly once the dough is on the grill.  Because of this, you must make sure that all of your toppings are ready to go before you throw anything over the fire.  I made two pizzas the other night, so I prepped my toppings like so…

Caramelized onions, portabella mushrooms, and smoked mozzarella for pizza number one...

Tomatoes, fresh basil, and mozzarella for pizza number two.

Now time to bring out the dough!

I bought this stuff at Trader Joe’s for a few bucks, but you can make your own for a few cents…

Using hella flour on a cutting board, I prefer to stretch my dough by hand instead of rolling it. That's right. My hand is blurry. Don't judge me!

Be sure to preheat the grill to medium for 10 minutes while you are working the dough, then use your trusty pizza peel to transport the pizza to the fire…

Brush the dough with olive oil, and place it on the grill (oil side down) for 3 - 5 minutes. Brush the exposed side of the dough with olive oil while you are waiting.

Use the pizza peel to flip the dough. Immediately place all of the toppings on your pizza except for the cheese. I put tomatoes and fresh basil on this one...

This mutant pizza was topped with caramelized onion and portabella mushrooms.

Let the pizzas cook for another 5 – 7 minutes to get them all blistered and crunchy.  Throw on your cheese and slam down the lid with anger for the last minute.

Here’s how they turned out…

Tomato, fresh basil, and mozzarella... Bright and whimsical.

Caramelized onion, portabella mushrooms, and smoked mozzarella... Earthy and refined.

These pizzas were so delicious, they put me into a food coma.  When I awoke, I realized that I had tasting notes for a wine I had already reviewed before.  The results of which were surprising…

Trader Joe's 2010 Grower's Reserve Zinfandel from Paso Robles... Again!

The first time I reviewed the Trader Joe’s 2010 Grower’s Reserve Zinfandel I was not stoked.  This was a five dollar wine that I decanted for three hours… Just long enough for it to fall apart.  I paired it with a pulled pork sandwich, and it just didn’t work.  You can read the post yourself, or you can just trust me that I gave it an 84.

But this time…

This time it was different…

This time I popped and poured the wine immediately.

This time I paired it with two dope barbecued pizzas.

This time…

This time it worked!

Color: Red to purple.

Nose: Bright cherry and raspberry fruit.

Taste: Nice dark plums with bright cranberry and raspberry.  This medium weight wine gave a nice chalky (You know I’m ’bout it!) plum skin finnish, and paired nicely with both pizzas.

Score: I was hella stoked on this wine… this time.  It doesn’t have the backbone to age for a long time, but what it is bringing right now is dope.  Buy this wine for a green back at TJ’s, and drink it NOW… unless you’re driving… Why you are driving while reading this blog, I’ll never know… Pull over!  Give it an 89+ foo.

So… Here I am telling you to how much I loved a wine that I hated a few months ago…

Has this ever happened to you?

Was it bottle variation?

Has my palate changed?

Was it the difference in how long the wine was open?

Was it the food pairing?

Was it the food coma?

Was it some combination of these factors?

What do you think?

Leave a comment, and let me know…

Stay Rad,

Jeff

Two out of three…

September 19, 2011

After a long day of work last week, I was not in the best mood.

I still had to hit up the gym as part of my training for the Dodge San Jose Rock n’ Roll Half Marathon.

After literally running in place for an hour, all I wanted to do was take a nap…

But I knew I still had dinner to make.

So imagine my surprise when I came home to find Kara had made me this…

Simple pasta with marinara and a green salad with roasted beets. Simply awesome!

And poured me this…

Clos la Chance 2007 Estate Zinfandel

Sometimes, it’s the simple things that warm my heart.

I love my wife!

I just wish she didn’t make me watch this…

Real Housewives of Some Place Where it's Okay to Answer the Door in PJ's

Oh well…

Two out of three ain’t bad.

Stay Rad,

Jeff

Cheers to the freakin’ weekend… and bubbles.

September 18, 2011

The more I get into wine, the more I get in to the sparkles.

Why wouldn’t you?

They are complex.

They are delicious.

They pair with hella foods.

And they are celebratory.

If the bubbles are flowing, things must be goin’ good.

And if they ain’t?

Bubbles will make things better.

Speaking of bubbles, check out where Kara and I had dinner last Friday…

A view from the patio at Bubbles Wine Bar.

In celebration of the weekend, Kara and I walked down to Bubbles Wine Bar in Morgan Hill to have a little wine and food on the patio.

To start with, I ordered from their keen wine flight menu…

Bubbly and Brilliant... Like me!

I opted for the Bubbly and Brilliant flight.

Here’s what they looked like…

Here's the flight from left to right: Pol Clement Rose Sec, Marques de Gelida Cava, and Perrier Jouet Grand Brut.

And here’s how they tasted…

The Pol Clement Rose Sec is a pink French sparkling wine from the Loire valley.  It’s made from the Gamay, Grolleau, Cabernet Franc, and Pinot d’Aunis grape varieties.

Color: Dull golden pink.

Nose: You can smell sweetness on this wine… like sugarfied candies.  There is a nice hint of toast and crushed rocks on the nose as well.

Taste: The fruit is very muted.  There’s a bit of peach skin and grapefruit.  The star of this wine is its long, dry finish.

Score: A solid 88 and a good buy for under 10 bucks a bottle (retail).

The Marques de Gelida Cava is a Spanish sparkling wine made from Chardonnay, Macabeo, Parellada, and Xarel-lo.

Color: Pale gold.

Nose: The nose is an astringent mixture of lemon peel and chlorine.

Taste: Fruit of dried strawberries and peaches.  There is a very crisp, bread-like finish.  Something about this Cava reminded me of Zinfandel.  Aside from the bubbles, this wine almost drinks like a red… Almost.

Score: This wine is a decent 86+, but I probably wouldn’t buy it for 15 bucks a bottle (retail).

The Perrier Jouet Grand Brut was the only true Champagne in the flight.  At 15 bucks a glass, this is supposed to be the star of the bunch.

Color: Pale gold (very similar to the Marques de Gelida).

Nose: Yeasty toast, minerals, and fig.

Taste: On the palate, the Perrier Jouet brought some dope lemon peel and some fresh dancing acidity.  The finish was long, but subtle.

Score: You could call this 88+ a winner, but as far as deals go, I would stick with the Pol Clement Rose.

Though each of these wines can hold their own, I decided to see how they would pair with my most recent obsession…

OYSTERS!

The Pol Clement Rose Sec really helped to bring out the brininess of the oysters.

The oysters gave the Marques de Gelida a butterscotch type of finish.

In the Perrier Jouet, I noted a hint of cinnamon when paired with the chilled bivalves.  This was my favorite pairing.

As for the main course?

The grilled New Yorker sandwich was loaded with deliciously thin strips of raw steak and came with a dope green salad on the side.

The New Yorker sandwich was just fantastic!

So, how about that for a lazy Friday evening?

Great atmosphere…

Amazing food…

Rad sparklers…

Cheers to Bubbles Wine Bar!

I’ll drink to that!

Stay Rad,

Jeff

Hey Y’all! Hey Y’all!

September 10, 2011

Hey Y’all,

How are you?

I am fine.

I was just writing to let you know that I’ve got some really keen things that I will be writing about very soon.

Last night, I had a very dope dinner with Kara at Bubbles Wine Bar.

Today, I’m going to the Capitola Art and Wine Festival.

I am bummed out that I will not be making the Fury 66 reunion show at the Catalyst in Santa Cruz tonight.  They were my favorite band when I was in high school.  I also know that I will miss meeting up with some old friends at the show, but I’ve got an early day tomorrow.  When I go to a Fury 66 concert, I go all out.  I’m talkin’ stage diving and circle pits for days… You dig?

Tomorrow, I’ll be getting up bright and early to head up to Candlestick Park in San Francisco.  We will be tailgating hard core, before heading inside the stadium to see the 49ers destroy the Seattle Seahawks.  After the game, Kara and I are gonna stop by my Aunt and Uncle’s house for dinner.

What’s that?

What am I doing right now?

I’m slurping on some java and macking some tight breakfast…

Two eggs scrambled on a bed of rosemary potatoes.

These eggs are possibly the fluffiest and creamiest I have ever made.

Yeah… I’m pretty stoked.

I’ll write you soon.

Stay Rad,

Jeff

This is how we Chablis…

September 7, 2011

On a hot ass day, not too long ago, Kara and I decided to do a little hangin’ out on the front patio.

When the weather heats up, you’ve got to chill your wine down, so it was the perfect time to bust open this sucker…

Jacques Bourguignon 2009 Chablis

We picked up the Jacques Bourguignon 2009 Chablis from Trader Joe’s for 8 bucks.  I’ve been meaning to try some REAL Chablis for a while.  I say real, because in California the name “Chablis” is used for generic white wine… Usually from a jug.  In France, Chablis is a region located in the Northern-most area of Burgundy.  French Chablis are always 100% Chardonnay.  Don’t get it twisted.  Chablis are not gonna be big and buttery like the Chards from Cali.  These bad boys are known for their acidity.

Before popping the bottle, Kara whipped up a dope cheese plate…

Told you... Dope!

Now, on to the wine…

Color: This JB Chablis is a pale straw yellow.

Nose: There’s some oakiness to the nose, but it’s mainly packed with mushrooms and minerals.

Taste: There’s a big grassiness up front, followed by melon fruit, firm acid, and some sweet oaky tannins.

Score: This wine was nice.  That’s it.  Just nice.  For 8 bucks, it’s nothing I would ever run out to buy again… But… It was nice.  I give it an 85.

Look…

Though the wine was uninspiring, sometimes you don’t need to be blown away to enjoy your wine experience.

It was a beautiful day, with my beautiful wife.

We had some nice treats with some nice cold wine.

As the Chablis continued to flow, so did our conversations.

And that’s pretty cool.

Stay Rad,

Jeff

From the Ridge to the Sea…

September 5, 2011

On Saturday, Kara and I headed up to Ridge Vineyards to check out the new Fall Releases.

It sure was an event to behold.

Check it!

At check-in, we were greeted with the 2008 Monte Bello Chardonnay. The nose is loaded with baked apple and a hint of lemon grass. There's a nice acidity on the palate. This wine screams for cheese.

Next, we headed up to the barn to get some of the 2007 Mazzoni Home Ranch. This Zin comes blended with 39% Carignane. The palate is loaded with juicy black fruit with that hint of tire that I'm in love with.

We then moved over to the 2009 Pagani Ranch Zinfandel. This one had a bright acidity and dark fruit. It was a bit too jammy for me. That last sentence is the worst thing I have ever said about any wine from Ridge... Ever. Think about it.

At table three, we hit up the 2009 York Creek Zinfandel. It had a palate of tires and berries. With 7% Petite Sirah, this wine had a LOVELY grip.

Now the 2009 Lytton Springs was just dope. Great dark fruit rounded out with round, chalky tannins. You know I love chalk. This wine was F'ing Delish!

Finally, we moved down to the main tasting room for some Monte Bello action... The 2008 was FANTASTIC! This vintage is one of the first in a while that only consists of Cabernet Sauvignon (72%) and Merlot (28%). This bad boy was loaded with big blue fruit and silky round tannins. When Robert Parker tasted this vintage in 2010, he gave it 94 - 96 points... I can see why.

To finish off the tasting, we got to try the 1992 Monte Bello from a magnum bottle. This wine was an interesting fellow... The fruit, as it should, is starting to drop out. Coming to the forefront on the palate is this nice black olive component with a little bit of tires and chalk. I think the '92 is gonna turn into a very fun wine to play with in another 5 years or so.

As great as the wine was, there was another reason for taking a trip up to the top of Monte Bello Road…

In the days leading up to the event, I came to learn that the wine was to be paired with wood-fired pizzas from Pizza Politana!

Three pizzas to pair with the '08 Monte Bello Chardonnay, 2009 Lytton Springs, and 2008 Monte Bello. Loved 'em all!

Finishing off some Ridge sausage and eggplant pizzas. Yum!

The legendary Pizza Politana oven on wheels.

If we coulda’, we woulda’ stayed at The Ridge all day… but we had dinner plans…

So…

We hustled down to sea level to meet Kara’s dad at The Fish Market in San Jose for dinner…

While waiting to be seated, I picked up a Johnny Walker Red on the rocks from the bar.

For starters, I had to have me some oysters on the half shell. I am obsessed with these!

For the main course, I got me some catfish with fries and coleslaw. Triple yum, foo!

What a day!

From the Ridge, to the sea, to my bed for a hardcore nap.

Stay Rad,

Jeff