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The Juice
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What to Drink in 2009Anticipating a year of wine and booze discoveries |
Here’s a good task for the beginning of the year: Plan out what you’ll be drinking. Every January 1, with my head still smarting from the night before, I make a short list of things from the wide world of drink I want to concentrate on learning more about. Here are some of the things I pondered while drinking my special New Year’s Day Bloody Mary (secret ingredients: pepperoncini juice, soy sauce molasses, and beef broth—technically making it more similar to a Bloody Bull).
In wine, I have a big project: Bordeaux. I have a cursory knowledge of the top growths—one that, at least in tasting, I don’t expect to improve much this year. Who can afford those wines? But I’m most interested in discovering more about the less famous bottles that offer great value for the price. Wines from appellations like Fronsac, Listrac, the Premières Côtes de Bordeaux, the Côtes de Bourg, the Côtes de Blaye, and all those other places we never hear about because so much ink is expelled on Pomerol, Saint-Émilion, and so on. Yes, these lesser regions have the reputation for making rustic, tannic reds, but modern viticulture and vinification techniques have enabled them to make better and better wines. Most of these regions have temperate climates and limestone-rich soils that new-world appellations would kill for.
Another European wine project of mine is Portugal. I have really enjoyed the simple, dry red wine made by Quinta do Crasto. Its direct, earthy flavors and clear, wild-berry fruit are perfect for a casual weeknight dinner. I know Portugal’s got a lot more to offer on that level, and I’m interested in looking into dry reds and whites from appellations like the Alentejo, Dão, Douro, and Bairrada. Of course, I also want to get back into the habit of drinking the occasional glass of port after dinner. The only problem with that is just keeping the tally at one.
Beyond Europe, I’m looking forward to revisiting Chile. No one talks much about Chilean wine anymore, but the tastings I’ve done over the past year have given me reason for encouragement. The “Laurel” Sauvignon Blanc, Gewürztraminer, and “Litoral” Pinot Noir from Casa Marin are head-turning. Similarly, the wines from Cono Sur tend to be fantastic deals and made in the restrained, food-friendly style I love.
It’s not all about wine, though. I’ve found myself drinking more and more vermouth, just straight up or with a cube or two of ice. I’ve fallen in love with the herbal, botanical flavors and the light, airy texture that comes from slight fortification. Recently I tried the Dolin line of vermouths—esteemed products having new life breathed into them by a new importer, the excellent Haus Alpenz. They’re a different, lighter style than we’re used to with the Cinzanos and Martini & Rossis of the world, and well worth some exploration.
I also plan on drinking more mezcal, especially now that the great producer of single-village bottlings, Del Maguey, has some company in the category of fine mezcals with Los Danzantes and the brand-new Sombra, which is absolutely delicious.
And, finally, I’m going to try to make a dent in all the absinthe I’ve collected over the past year. Absinthe’s legalization in 2008 has led to a flood of products, like Kübler, Lucid, St. George, and even Mansinthe from Marilyn Manson. Now I find myself with a shelf full of the stuff—much of which is quite good—but an appetite for it not as great as my excitement for its legitimization.
And what about you? I’m curious about your areas of drinking interest for 2009.
Since I'm considered the food/wine person in my group of friends, I am always called upon to bring something delicious to eat and/or drink in celebrations time.
Being more aware of my own wallet's constraints (as well as those of my friends when they chip in), I am starting to explore more non-Champagne sparklies -- cavas, proseccos, blanquette de limoux, etc. -- many of which are delicious in their own terms despite lacking the name fame.
Also exploring a bit on sparkling cocktails that'll "stretch" the wine at a party, from classic bellinis that I'd like to polish a bit to give it my signature, to something that's very unique and creative.
~H.C.
http://la-oc-foodie.blogspot.com
I'm interested in expanding my knowledge this year and finding some wine or beer tasting courses in my area.
I had some Los Danzantes last year... Good stuff...
I plan on honing my wine tasting abilities (or lack thereof).
My hears rung when I saw that you have added Mezcal to your list. Still is an very obscure liquor in the US - unfortunately.
Very unapprectaied elixir if you ask me. In our dinner parties I try turn everyone onto it, by offering some premium Del Maguey bottels, everyone is shocked by the flavors and a few seconds later by the heat that it packs.
While not cheap it is such concentration of floral and agave flavors combined with smokiness of the baked maguey which is unmatchable by anything else I have tasted.
Experimenting with some drinks using mezcal is my goal for this year.
Happy drinking!
Jordan, Ive recently started making my own Vodka infusions. They are very simple and inexpensive and add a nice twist to a standard liquor cabinet. SO far Ive succeeded in Vanilla Vodka and Coffee Vodka takes, with a Pomegranate on the way....I'll let you know the outcome.
since there is a renissance in micro distilling going on,
check out www.distilling.com look at the map for artisan/craft
distillers across the country, find or ask for their products
and be amazed at the passion these distillers create
At least for the first part of the year I'm making a move to revisit the classic cocktails like the Sidecar, Manhattan, Daiquiri, etc. They typically require only a few simple ingredients (less things to buy!) and they're easy to make - which is great when entertaining!
I just discovered a new, gluten-free, rice vodka called KAI and they also have a lychee flavored vodka....that's what I'm drinking in '09! I actually started in late '08 and am hangover free since!!
Craft beer, craft beer, and more craft beer!!! We are in the middle of the greatest time to drink beer mankind has ever known...new breweries are popping up all over the place, the existing craft breweries are experiencing solid, consistent growth, and restauranteurs are adding craft beer to their menus everywhere. Here's a piece by Reuters that declares craft beer the Top Culinary Trend for the New Year. www.reuters.com/article/pressRelease/...
I decided this would be the year i give up on wine. Every weekend i'll drop $20 on what is described by any number of magazines as, "excellent", "very good" or "93 points."
Of the 52 or so wines I tried last year, maybe three were worth the money...
So this year I've pledged to stick to beer.... but good beer
Jeff
http://screamingfresh.com
For Jimmy69,
If you can find them give Van Hoo and Grand Traverse Vodkas a try.