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And just in time for the holiday weekend!
Wine Spectator reports that a study was completed in the UK that links Champagne to brainpower! I tried to decipher the medical journal jargon myself… no luck there. I will just have to trust the magazine’s reporting skills.
Clearly, if any of us want to get smarter, we better listen to the scientists… let’s start popping bottles now!
Time to chill the Champagne… The 2013 James Beard Award Nominees have been released! Congrats to everyone! There are quite a few familiar names on the list, but still, I can’t wait to see who comes up with a medal.
“BECAUSE WHY DRINK CHAMPAGNE ONLY AT TIMES THAT TRADITION PRESCRIBES? WHY NOT WHEN YOUR BOAT IS SINKING? AT YOUR EX-GIRLFRIEND’S WEDDING? WHILE WAITING FOR A BUS? DURING CONFESSION? OR BECAUSE IT’S TUESDAY? EVERYWHERE. ALWAYS. HERE. NOW.”
This is the brand philosophy of Zarb.
I came across Zarb while doing a routine google search for Champagne. Zarb is a Champagne brand challenging all aspects of tradition, except for the actual Champagne method.
Their “personality” is far from ordinary. Their website alone tells me this is no boring wine, this is the “it” Champagne. It’s the hipster, the party animal. If you were to have Champagne at a deadmau5 show, this would be the one. You wish you knew about these Bubbles.
Their design concept can be a bit disturbing, yet intriguing. The video playing on their website is of a rave. You are welcomed to shut up the “French Guy,” upon entering the site, which I quite enjoy. Their labels are the most outrageous: one is a wildly vivid picture of a belly button. Need I say more?
Until I have a chance to taste these ridiculous bubbles, I shall live by their (unconventional) motto, after all today is Tuesday.
“Champagne is the one thing that gives me zest when I feel tired” Brigitte Bardot
If you are also feeling quite wearing due to that bitch daylight savings, join me in taking Brigitte’s advice and grab a glass of bubbly to remedy the exhaustion.
Iron Horse is one of the most celebrated sparkling wine producers in California. They produce several estate and specialized wines, but always in small production. While they have created specialty cuvees for chefs, corporations and charities including National Geographic’s Ocean Initiative, Disney, and Charles Palmer, the quality has remained intact. Their bubbles have been enjoyed by presidents, prime ministers, kings; even the Queen of England. Quite a feat for a family run artisanal house.
Iron Horse was purchased on a whim by Audrey and Barry Sterling in 1976. Located in the far west of Sonoma County (Green Valley), the terroir is quite similar to that of the southern Champagne region. The couple immediately realized that the location was prime real estate to produce Chardonnay & Pinot Noir grapes. The Sterlings got right to work and produced their first vintage bubbly in 1980.
Audrey and Barry have since retired from the business but remain on the property, while their children, Joy and Laurence, run the vineyard. The entire family lives on the property in harmony… I am sure the wine helps keep the peace.
Notes for the 2008 Wedding Cuvee Brut
I enjoyed the 2008 Wedding Cuvee very much from start to finish. The beautiful color and vibrant bubbles made a great first impression. The bubbles were so animated that it became difficult to focus on the nose, as my senses were otherwise distracted. The wine was quite dry, yet simultaneously juicy; a very sophisticated wine. It would be great to serve on a cold evening with your special someone paired with a perfectly seasoned & cooked pork chop; they’ll be very impressed.
No one special in your life? Pick up some quality dark chocolate and pour yourself a magnum of a glass; you will be happy you don’t have to share.
Famous may not be the correct term… 15 seconds of fame is more like it.
Catey Thomas a wine & food lover and the other half of Saber the Good Times, was photographed at last weeks’ Burdigala. Focused while tasting, you can see she was hard at work; after all she did make it into the New York Times.
The inaugural Burdigala occurred on Friday, February 22, 2013 at the famous St. Bartholomew’s Chuch on Park Avenue, a location synonymous with exclusivity. It is not shocking that the church has only been rented once before for a private event. The evening was essentially the fanciest BYOB dinner party imaginable. Unless of course your typical Friday night is spent black tie clad, dinning at a Byzantine church and bringing your 1992 Smith Haut Lafitte. For the rest of us, it’s just a dream. The event celebrated the terrior, history, collectors and of course the wines of Bordeaux.
Burdigala began with an afternoon Grand Tasting that brought together twelve of Bordeaux’s finest producers to showcase three of their vintages: two of their choice and their 2010 vintage. It is always interesting to experience the producers’ vintages consecutively, as one could image how the younger wines might age based on the older vintages.
The wines were poured by New York’s top sommeliers, while under the watchful guidance of the producers. The wines were simply incredible and it was quite a “tour de force” to get all these Chateaux rivals in one room at the same time. The second feat: the producers actually enjoyed themselves and each other’s wines.
With so much wine, there must be food and Burdigala did not disappoint when it came to the tasting snacks. D’Artagnan and Artisanal provided delicious hors d’oeuvres: my favorite, D’Artagnan’s Duck Rillettes. They were literally small dollops of fatty goodness, served on sliced baguettes that just melted in your mouth. Mademoiselle de Margaux chocolates were placed near the door to entice guests to eventually leave. The tea infused chocolate was incredible and full of distinctive flavours, similar to complexities found in wine. While I wouldn’t say we were full from the snacks, we were definitely satisfied. Did I mention the Duck Rillettes?
Mass consumption did not stop at the tasting. The evening continued with a grand Gala reception and dinner. During the cocktail hour Billecart–Salmon and Lillet were served and perfectly paired with canapés prepared by Alain Ducasse’s Benoit. The dinner consisted of six Benoit Bordeaux inspired courses. The braised short ribs were perfection and the gougeres: difficult to quit!
While the portions were small, there was certainly no shortage of wines. The twelve chateaux brought magnums of their exceptional vintage while guests were invited to “BYO” and dust off their Bordeaux gems to enjoy and impress. Led by Bernie Sun of Jean-Georges and Andre Compeyre of Benoit, the sommeliers were there to guide us throughout the meal.
The conception of the day was to celebrate and enjoy all that Bordeaux has to offer. The organizers did their homeland proud.
You may be searching for the tasting notes… Let’s just say they were all pretty impressive; too impressive to choose one. Standouts include: d’Issan 2006, Ducru – Beaucaillou 2003 & 2000, Cos d’Estournel 2000 & 2010, Palmer 1990, Gruaud Larosse 2004, & 1992 Smith Haut Lafitte.
Valentine’s Day is all about the pairing: you and your date, flowers and chocolate, a luxurious meal served with wine you’ve aged for ten years, your sweatpants and your couch. If you prefer the latter, with our without a date, I have the ideal meal.
The Wine: Krug Grande Cuvee
The Food: Take-Out Thai
The Krug Grande Cuvee will impress any date, especially if that date is you. This wine is utterly elegant and complex. The composition consists of the three traditional champagne grapes, from 20-25 growths over 6-10 different years. The Krug Grande Cuvees’ first fermentation occurs in small oak casks, resulting in a unique personality and dimension of oaky, toasty flavors, unlike those typically found in California Chardonnays. Each bottle requires at least twenty years from start to finish. The Krug exemplifies the quality one should find in a Grande Cuvee. Skip the flowers, chocolate, and reservations; spend the $150 on something actually worth it.
Since you are going to splurge on the wine, save the rest of what’s left by ordering in. Thai food, mild in spice, like Pad Thai, will pair perfectly with the Grande Cuvee. You and your potential date will be mesmerized with the successful combination. If you forgot it was Valentine’s Day, they’ll never know if you serve the Krug in Crystal flutes, set the table, and serve the meal as if you slaved over the stove for hours. Your special someone will never suspect that you planned the date last minute.
Dinning alone on the couch? No problem. Slip on your sweats, get out your ice bucket, a glass, and some chopsticks and indulge. Be thankful there is no to tell you that you ate or drank too much.
Whether or not you celebrate the holiday, you can enjoy THIS gluttonous Valentine’s Day with a little help from Krug and the delivery man.
Happy New Year to those celebrating Chinese New Year and those who need an excuse to celebrate! The festivities continue 15 days so there is plenty of time for celebration. As you may or may not know 2013 is the year of the Snake. In the Chinese zodiac, snakes are believed to have good fortune and that enough to toast to!
If you are trying to choose the perfect cocktail to say good-bye to the dragon and hello to the snake, look no further. The most appropriate drink this Chinese New Year is Snake Wine.
Snake Wine is made from some crazy Asian alcohols and a mixed bag of herbs. Snakes are added to the wine for supposed medicinal purposes. The snake is submerged half dead, on the stairway to heaven, or hell, strictly for looks. The snake will awake in attack mode, leaving the creator with a much more animated beverage. Many times the snake is then preserved in its aggressive state before bottling to control the stench found in simpler snake wines.
Not fancy enough for you? Make it sparkle?
To make snake wine more exciting & celebratory, add a little bubble. To make DIY Sparkling Snake Wine, add some yeast and sugar to your wine. You must seal the bottle really well to allow for CO2, lees, and more alcohol to develop. The extra alcohol will clear any alignment that plain snake wine couldn’t. Your wine may not be ready for this New Year, but you’ll need to celebrate the end of the Snake Year somehow.
Allow the Snake Wine to slither down your throat; just don’t choke on the beast. Enjoy your drunkenness for 15 days. Send my red packet (money-enclosed) as a thank-you.
Gung Hay Fat Choy!
After a bit of a break, Saber the Good Times is back with exciting new tastings, techniques & reviews!
Check out this video, as a taste of what’s to come!
The potent Champagne & Absinthe cocktail aptly named Death in the Afternoon was created by writer and alcohol enthusiast, Ernest Hemmingway.
Click below to watch mixologist, Ben Lukas create the cocktail.
Respect Hemmingway’s words and “Drink three to five of these slowly”
Saber The Good Times from The Art of Sabrage on Vimeo.
When he’s not mixing up potent drinks, Ben is the lead singer of Metric Halo.
http://www.metrichalomusic.com/#!home/BlankPage_0