Monthly Archive for December, 2007

Fallen Angels, Rotten Peaches & Christmas Pageants

A Christmas Story

Rotten_peachImagine you live in the Midwest.  It’s the middle of a cold December, and your two boys are about to leave the house to perform in their school’s Christmas pageant.  They’re choristers, and are reluctantly wearing their white choir robes with a halo fashioned out of coat hangers and tinsel.  Now imagine that this is as close to angelic as your boys have ever been.

On their way out the door you say – "Keep an eye out for us in the audience, and don’t be late – no dawdling on your way to school!"

As they walk to their pageant, they cut through an alley.  It’s their preferred path to school, as it’s the route for the garbage truck, and interesting detritus sometimes rewards the observant pedestrian.

And right there, there in the the alley, they see an impossible site.  Somehow, in the middle of December, there lies a peach.  Partly rotten, for sure, but still whole, and the first peach they’ve seen for seven months.

So, being boys, what do they do?  (If you paused to answer, you’re unfamiliar with the way of young boys.)  They pick it up, and then they throw it.

Fallen_angels_choir_boysThey throw it towards the street at the end of the alley.  Where a car is approaching, unseen, from the left.  A car with its passenger window down a few inches.  The peach and the car, in some bizarre form of pre-destiny, arrive at the same time.  As the peach passes through the open window, most of it comes to rest on the young woman in the passenger seat.  A young woman dressed in her finest date clothes.  Clothes she has specially chosen to wear on her big date with the High School quarterback.  Who is driving the car.  And who expresses his unhappiness in a manner that leaves your boys rather disheveled, wet and battered, with tinsel dangling from their non-circular halos now worn at a rakish angle.

And that’s how you next see them, from your seats in the audience, as the curtain opens and they rush into place just in time to sing the opening notes of the Christmas pageant. 

After the concert, over dinner at home, you hear the repeated proclamation of their innocence.  Of their victimhood.  And being your boys, you aren’t quite sure what to believe.  But you love them anyway, and it becomes one of the first Christmas stories you repeat every year.

Dave_at_champagne_partyHappy Holidays, to all parents of holiday imps and charmers, and to anyone who has ever been one.
Dave Chambers, Wine Merchant
Dave@SidewaysWineClub.com

Today’s posting was largely based on the life of Bill Fritsch who, many years ago, was one of the characters in the story.


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Happy Birthday Jacques Pepin

J_pepin_chef_whites_w_wine

December 18, 2007
Today I raise a birthday toast to Jacques Pepin.  He is partially responsible for my decision to get into the wine and food business.  Influenced by his thoughtful food instruction on Public Television, he helped nurture my nascent interest in preparing great food at home.  It didn’t take many dinner parties before a reputation began to spread.   Evenings around my table featured great food, great wine and engaging conversations that lasted long into the night.  They fostered a love for food and wine that has yet to abate.

In my younger years, I used to set my alarm clock to rise in time for Pepin’s weekend cooking show, which my local PBS station unwisely aired at the inconceivable hour of 9:00 A.M.  That was pre-kids, obviously. 

If you’ve never seen one of his shows, you probably can’t imagine why a young adult would be willing to overpower the weekend pillow magnet just to watch a cooking show.  But if you’ve seen one of Pepin’s shows, you know they are a helpful mix of instruction, demystification, and education intended for an intelligent and inquisitive audience abandoned long ago by the Food Network.

Pepin_logoOver the years, Pepin has hosted nine different series of cooking shows for KQED.  I believe his current series is "Fast Food My Way", an expansion of his 2004 book by the same name.  Some years back I met one of the shows producers and asked her if Jacques was the same on screen as off.  Here’s what she said "Oh he’s great to work with!  The crew is never taken for granted, and they vie for opportunities to work his shows – though part of the lure for them is the great food afterwords.  I’ve never heard him complain about anything we need him to do, even when we have him come into the studio to re-record words that were too heavily accented in the original version, when he has to record them over and over until we think the audience can understand him."

Pepin is still going strong today.  A youthful and energetic 72, he has a new book and PBS show in the works for 2008 – "More Fast Food My Way."  Until then, I encourage you to make time for one of his current shows (or TiVo the series!), even if it means overcoming the weekend pillow magnet.  Or you can just buy one of his books here.  What better way to send happy birthday wishes to this venerable icon?  Unless, perhaps, it’s to donate to Public Television.

Dtwm_color Today I’ll sign off the same way Jacques ends each show…

"Happy Cooking!"

Dave Chambers, Wine Merchant

.

Today’s Quote is from Jacques Pepin, on beginning as Executive Chef at Howard Johnson’s
It was Mr. Johnson’s contention that I should learn about the Howard Johnson Company from the ground up. I worked a few months as a line cook at one of the largest and busiest Howard Johnson’s restaurants at the time, on Queens Boulevard in Rego Park. I flipped burgers, cooked hot dogs and learned about the specialties of the house, among them tender fried clams made from the tongues of enormous sea clams whose bodies were used as the base for the restaurant’s famous clam chowder. Other specialties I became familiar with included macaroni and cheese, hash browns, ice cream sundaes, banana splits, and, certainly, apple pies.

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Wines for "the Little Black Dress" Season

LbdSunday, December 8, 2007
On the way home from dinner last night, my five year old commented on all the pretty black dresses she saw outside her car window.  It was the time of night when holiday parties were starting and the sidewalks were full of bare-legged beauties clad in strappy black shoes and LBDs.

And here’s the best part – unlike the empty-handed models shown here, every third or fourth person was carrying a bottle of wine to their holiday party!  Seems to be official – wine has become the standard host gift, as de rigueur as the Little Black Dress (and that’s exactly what this wine merchant had at the top of his Christmas list!)Lbd2_2

Actually, wine is the perfect gift of appreciation.  The only mistake I recommend avoiding is purchasing a wine that is so easily found, so common, as to seem an afterthought.  Any premium wine can be easily turned into a good gift for your host.  A good gift is made even better when the wine bottle is accessorized with a simple ribbon around its neck.  I also recommend attaching a card, so the host and hostess know you brought it, in case it’s still unopened the next day.  And if you really want to get hoity toity, there are some very nice wine gift bags available, some of which can become permanent gifts.

Wine Gift Etiquette
A quick word on the etiquette of giving wine – don’t assume it will be opened that night!  It is up to the recipient to decide how to use it.  Many who appreciate good wine are concerned about the plonk that often finds its way to large parties, and they are tempted to bring a wine they can enjoy.  This should be treated as a separate issue from the host gift.  I normally bring a nice bottle for the host and hostess, telling them to set it aside to enjoy later, and a different wine which I present and say "but let’s open this one tonight – I think you’ll enjoy it" – then open it with them and share the first glasses together before the hordes descend.

So should you need affordable, premium wines for your remaining holiday parties, there is still time to order from our holiday collection – wines we’ve selected for their particular value and crowd-pleasing qualities.

Holiday Wines!
Perfect party wines ($10 – $30)  Click here to see all of our 15+ holiday wines, or continue below to select specific wines.

But order today!  UPS is swamped, and time is short!

WHITE WINES:  There are four white wines in our complete holiday collection, here are two:

  • Heron Wines, 2004 Chardonnay, (was $12, now $9.99) – Chardonnay is still America’s best-selling white wine, so it’s nice to get a bottle of this quality for so little money.  Winemaker Laely Heron manages to pull such rabbits out of her hat on a regular basis.
  • Dan Gehrs 2005 Chenin Blanc, $13 – California Chenin Blanc can be deliciously complex and age-worthy.  It can also be bland and boring.  This one is the former.  It’s sure to start conversations among your fellow party-goers, letting you show off a bit with your wine knowledge. 

BLUSH WINES: The brilliant color in these wines makes them a popular holiday beverage!  Of the three blush wines in our complete holiday collection, I’ve chosen to feature this one:

  • Ortman Family, 2006 Syrah Rosé, $16 – A unique wine in that it is grown and groomed specifically as a blush wine, not simply a by-product of making red wine.  What’s all that mean?  Great structure, nice with food, nice on its own.

RED WINES:  Reds so brilliant, Rudolph would be jealous.  We have a dozen reds in our complete holiday collection - here are a few:

Order today!  UPS is swamped, and time is short!

Dave_at_champagne_partyHappy Little Black Dress Season!

Dave Chambers, Wine Merchant

Dave@SidewaysWineClub.com

Today’s Quote:
“When a little black dress is right, there is nothing else to wear in its place.”
  Wallis Warfield Simpson, Duchess of Windsor


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Book Reviews – "Santa Barbara County Wineries" & "San Luis Obispo Wineries"

Sb_county_wineries_2Janet Penn Franks, photographer, author, historian and winelover, has published another great wine book just in time for the holidays.  In her new book, "Santa Barbara County Wineries," Janet profiles 50 of the area’s premier wineries and six wine-tasting venues (including our affiliated wine bar – Tastes of the Valleys in Solvang) offering wines from an additional 26 local wineries.

Janet’s photographs argue for keeping this book close at hand for periodic escapes to the wine country.  But the custom recipes on each winery’s page argue for keeping it in your recipe library.  I’ve opted for the latter, as Janet has also made the photographs from her book available as high-quality wall prints for your escapism needs (see them here).

But that doesn’t help with the third place you’ll want this book – when I’m tasting at Central Coast Wineries I want a copy in my car as well.  The book is a valuable resource for trip planning.

Slo_county_wineries_2"Santa Barbara County Wineries" is a partner to Janet’s first wine book – "San Luis Obispo County Wineries" – and each follows the same format, providing readers with:

  • A wine-centric history of each area and of each winery (not surprising, as Janet is a historian by both training and passion!)
  • Details on the AVA (American Viticulture Area)
  • Signature recipes for pairing with wines from each profiled winery
  • Location, tasting-room hours, winemakers’ specialties, and contact information
  • A glossary of wine terms
  • Lodging suggestions
  • For any fan of the emerging Central Coast wine region, I suggest buying both!  $39.95 per book.  Purchase Santa Barbara County Wineries here, purchase San Luis Obispo Wineries here.


    Janetpennfranks Great gift idea – This brand new book, signed by Janet!

    JANET PENN FRANKS BOOK SIGNING

    • When – Saturday, December 8th, 8:00 – ???
    • Come enjoy some wine while you meet Janet and talk about her wonderful new book.  Janet is also an enjoyable authority on Central Coast history.
    • Must be 21 to enter.  Wine will be sold by the taste, glass or bottle.


    Dtwm_colorHope you can make it!

    Dave Chambers, Wine Merchant

    Dave@SidewaysWineClub.com

    .

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    Wines of Persuasion – Our 2007 Olive Harvest

    Olive_harvest_3December 1, 2007 
    What wines do you use to inveigle?  Although wine’s seductive qualities are well known, I’m speaking of cooperation of a different kind.  In our case, we needed to convince friends to give up a couple valuable weekend days to help with our olive harvest at Lila Farms.

    Although we have three olive harvests under our belt, we thought this was our first with sufficient fruit and ripeness to attempt an estate bottling.  Ooops.  This season, our year’s worth of solitary, blister-inducing, back-breaking, sweat stained, knee-cracking labor returned only 351 pounds of olives, or 4.5 gallons of olive oil.  Three gallons less than last year’s crop.

    But the "Green Acres" woes of weekend farming don’t tell today’s story.  Today we speak of the harvest party, the food and wine celebration that encourages friends and relatives to return, year after year.  You see, orchards of our size must be harvested by hand, many hands actually, until we are large enough to justify a more efficient means.

    Now, for those who’ve never harvested olives, let me assure you that pulling olive after olive off of branch after branch quickly grows mind-numbing.  But this slow, deliberate, berry-by-berry task encourages conversations not possible in, say, the fast-moving environment of the grape harvest, where the fruit grows cooperatively in convenient clusters just waiting to be severed from the vine.  When harvesting olives, people have time to catch up with friends they haven’t seen since last year’s harvest party.  News comes out about job changes, ailing parents, marriages, divorces, raising kids… everything.

    Olive_pickers Nick Tucker, one of this weekend’s intrepid volunteers, nicknamed this social aspect "the Talking Trees" after the bits of conversation one overhears while peering out from inside a heavily-laden tree.  Voices without faces reconnecting with equally anonymous listeners somewhere out there beyond the olives in front of you.

    Dscn1608_2Tree house fantasies and ATV trailer rides may have provided the memorable highlights for the kids.  For the adults, it was the Talking Trees and the food and (of course) wine, served tree-side on our rolling, ATV-drawn, makeshift bar.

    Our olive oil is of excellent quality, with lots of the pepperiness contributed by the valued phenolics and anti-oxidents that make olive oil so healthy.  It’s not a cooking oil, but is excellent as a vinaigrette or when drizzled on top of pizzas, pasta, belly buttons or foot massages.  And to accompany such gastronomic delights, I recommend some great vinous ones.

    Which begs the question "what wines would you choose if you had to convince friends to provide free labor on a cold December day?"  Ahhh, we have just the ticket – Pull out a few large format bottles and then throw in some of our "Sideways" favorites, such as…

    Amcirclelogo111Andrew Murray Vineyard, 2005 Grenache, $30 (Click to Buy) - With its typical flirtatious personality, this Grenache offers enough billowing aromas to double as a pleasant potpourri.  But don’t waste it like that.  Use its charms to lure your friends into your own celebration of harvest, year end, holidays, and family.  And to accompany the spice of the grenache, try it with some nice peppery olive oil drizzled on top of most any meat, particularly anything grilled, such as the carne asada at Saturday’ fete!

    Isabelle200 Au Bon Climat, 2005 Pinot Noir "Isabelle", $50 (Click to Buy) – Named after Winemaker Jim Clendenen’s daughter. This wine is blended from the best barrels of ABC’s single-vineyard Pinot Noirs (Bien Nacido, Sanford & Benedict, Talley Rincon, Mt. Carmel…the proportions are a very proprietary secret). It is the winery’s premiere Pinot Noir, and has just been named to the Chronicle’s #1 Pinot Noir in it’s "Top 100 Wines of 2007".  But more importantly, this wine is food friendly, with particular affinities for anything grilled or smoked.  Such as the smoked salmon appetizer on Saturday’s menu.

    Uvaggio_arneis_label_ezr L’Uvaggio di Giacomo 2006 Vermentino, $12 (Click to Buy)  “With its natural acidity, moderate alcohol, and herb-and-citrus nuance, this wine is a natural seafood partner.  Dances well with Thai or Vietnamese or other cuisines that deliver a bit of spice.”  We selected this wine specifically because of the spice in one of the dishes we served – the Runaway Chicken Chowder – a recipe contributed by our friend Laura Nagle, and soon to appear in our long-delayed family cook book. 


    Get Laura Nagle’s Runaway Chicken Chowder Recipe Here!
    (Perfect with the Uvaggio Vermentino, and unsurpassed at inveigling!)


    Dtwm_colorCheers!

    Dave Chambers, Wine Merchant

    Dave@SidewaysWineClub.com

    .

    Today’s Quote:
    "Observe how ephemeral and worthless human things are. Pass then through this little space of time conformably to nature, and end thy journey in content, just as an olive falls off when it is ripe, blessing nature who produced it, and thanking the tree on which it grew."
    Marcus Aurelius, Roman Emperor, AD121-180


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