Rebel Rose

Excellent article, Jamie! And I see you managed to keep the references to sex to the requisite two (or so).

Tana, my apologies. I didn't mean to offend. I was trying to extend a compliment, actually, from my personal experience. I find myself occasionally going along with a hungry crowd of friends to the nearest burger/pizza/Mex joint for some grub. Sometimes we're just in the mood for grub, not a 'meal.' And I must say, I enjoy those evenings as much, and sometimes more, than a fine meal if the company is lively and fun. I do not think that being urged to join friends makes one by extension young or stupid. It takes several Tequila shots to do that. Melkor, I'm with you on the In 'n Out Burgers.

Smoke is still wafting over our property on this very sad morning. We have just learned that the lovely Sycamore Farm herb store, which also contained an auxiliary Bonny Doon tasting room and office, has just suffered a serious fire. Apparently no one was hurt. Initial word is that it has burned to the ground. I sincerely hope it's not that bad, but as the whole building was pine and fir construction and panelling . . . The owners' 1910 farmhouse sits right next to the store, along with some outbuildings and a small windmill, all reconstructed from an old photo of the property. I know Bonny Doon does bangup business at this location, because it is located right on Highway 46 West, a major artery from the inland cities to the coastal towns. I worked there part-time (years ago when I was a single mom) and I can attest that this is one busy and happenin' place. The Farm also sponsors food and wine classes given by Patti Ballard, author of about 17 cookbooks, and a wine attendant for Bonny Doon. Update edit: Eyewitnesses confirm it's burnt to the ground. Flames were 25 feet high when the firetrucks arrived. It's doubtful anything from the tasting room or wine area made it out. Suggestions for a new Bonny Doon label will now be accepted.

I hope you are going! Wish I could be there. Do you think they'll have any Walla Walla wiognier?

I can't lift two cases, because my arms are barely long enough for one case, and I would have no desire to, anyway. But Dan and Jake here can lift and carry two cases, and often do. Our barrels are stacked pyramid-style on chocks, not on racks, and Dan lifts them into place. They weigh 110 pounds empty. Another interesting phenomenon is how willing these guys are to do this when they have a female audience. Otherwise, they usually just toss one case on their shoulder. (If I tried that, it would fall off.)

Some people, and I'm guessing tana is one of them, have friends who drag them out for a night of beer, grub scarfing, and camaraderie at a joint that everyone can afford.

Adult Kool-aid . . . that reminds me, a local French restaurateur has a Nouveau party every year, which I have just been informed I missed, again . . . He offers a prix fixe menu--simple bistro fare, but so luscious that every course just melts in your mouth. Only nouveaus are offered, and since it's attended mainly by local winemakers everyone brings more nouveaus. By the end of the evening everyone has red noses and are wearing the burgundy napkins knotted on their heads.

Huh. I didn't get one! (But we got rid of Amex--too tempting). Is there anything interesting in the F&W guide?

Turn off the smoke alarms. GdB is a mass-produced, shelf-stable fruity red--not an artisanal production prone to secondary ferms. Sure, they use carbonic maceration to make it, and probably free run juice. And it's just a simple Gamay grape made with whole berry fermentation (crushed skins leach tannin into the fermenting juice which is not desirable with such a light, fruity grape). So, it's a light red. It won't cellar well--Jason is right about that!--but it will last for six to eight months without a problem. Is GdB going to make a million cases of wine that needs to be drunk within two months?

England and Norway. For Thanksgiving it was always apple and pumpkin pie. But the rest of the year? Nana always had a pie on the counter for after-school snacks: apple (from our orchard), blackberry or rhubarb (from the garden), peach, lemon meringue and chocolate meringue.

Certainly at the 1 million case production point it's ah . . . a little commercialized . . . but . . . You guys are missing the point of serving beaujolais (which has that Gothic-romance word "beau" in it . . .) to a new date. It has a romantic history. It's fruity and unassuming. It's exactly right. J-So might be one of those incredibly lucky guys who is actually surrounded by pink-cheeked, apron-frocked midwest milchfraus who may, once introduced to wine, become our alter-egos. BJ is a celebration of harvest, and this is the perfect time of year to tell the story. He's got a riesling, a tawny port, and a beaujolais for her tasting pleasure. I would rather drink a beaujolais with J-So under those circumstances than an expensive wine of any pedigree with a man who chose it for me pre-acquaintance.

J-So, Your choice of a Nouveau is very timely, and your companion is indescribably lucky that you are offering a range of vinous experiences in the spirit of discovering what she likes. How cool is that? The GdBoeuf is consistent from year to year and available in, ahem, distant markets such as, say, Nebraska. If your companion enjoys her introduction to Beaujolais, perhaps she will introduce her friends to the concept as well, thus furthering our thirst, vampire-like, for increased demand of this fresh, virginal red. Oh, sorry. When's your date? ::evil leer::

I don't know anything about South African wines, either, but there's nothing like a good scandal to get my attention! So much more interesting than drinking wines everyone approves of. I'd forgotten all about the Austrian Antifreeze Scandal until now. Thanks for the great links, everyone. I enjoyed Chad's link to the previous discussion as well. Although still limping through my Italians (in a countryside filled with big, zin-drinking boys it's hard to find an Italian drinking buddy), I will now start adding an occasional African to my armchair tours.

Nwyles, you have a good philosophy! I wish I could adhere but my otherwise shy Norwegian temperament is not so accomodating. Next time I will try that approach! Only twice has a guest been obnoxious and brought up the 'customer is always right, right?' thing with me. Both times ::knees shaking:: I smiled and informed him that as of yet he had not paid me anything and therefore was not technically a customer but still a guest, and that I would decide whether or not his behavior was appropriate. Both times there were others present as well and the situation ended with a wink and better behavior. Whoo. ::hand swiping forehead:: There have, however, been many other times when I've had to deal with loud cellphone conversations, bratty children, arguments, foul language, etc. My rule: it's my home, we have kids. If you don't do it in my house, you don't do it in my business.

Incredible. Sort of a culinary fairy tale.

Hmm. History was always my worst subject. (My feeling was always, let's just not go there again. . . ) But I think I remember reading somewhere that the inheritance laws were only enforced for commoners, and that certain levels of nobility were able to escape it through bribery or favoritism . . .

Cooool! Come on, Mom. More insider stories, please. His worst 'SL'-ew-up ever in the kitchen? Else, we might think he was born with culinary talent and we'll all be coming over to your house for dinner.

Wonderful write up! Do you have a newsletter? I'll subscribe. I take it the bacon was a bit too forward and sharp. I can relate to the Oscar Meyer thing. To me, a syrah is not varietally accurate without bacon, but I prefer it to be smoked end bits straight from the butcher and gently browned for lentils. Definite, but not slapped in front of you by a waitress with a nametag that says, "Oh, Miss!" Please tell me you have kids in soccer.

Sam, I've been following along with great anticipation and enjoyment! Incredible menu and great pictures! I had a thought about the cucumber granita--even though it's a little late, and Im not sure you have them in NY . . . but darn it, this thread is like, following me around all day and I was walking by my herb bed . . . How about a nasturtium blossom? They're edible, thin, and come in wonderful vivid colors like red, gold, orange and variegated. You could tuck a granita-filled blossom in the back end of each oyster shell. Diners could slurp the whole thing, blossom included. Nasties are very peppery and I think they would go well with the oysters and cucumber.

I definitely agree with Carolyn and ReallyNice! that real essences are better, although assembling your own kit might be much more expensive, and some common wine descriptors like 'cassis' are a little hard to find in the health food stores. It might be worth the $60 to have some of the more unusual aromas available, especially if you can use the kit to educate and entertain your friends. In September I was a speaker for a Wine 102 tasting seminar and again on a trade day for visiting press and regional buyers, and one of our local PR geniuses put together a sensory evaluation exercise that was really, really popular with both groups. Even the visiting distributors and writers really got into it. She used some basic grocery essences, choosing ones that represent common Paso Robles aromas, and diluted them in a light, neutral white wine in small jars. It was interesting because even the red wine aromas didn't have a color clue. We split the room up into small groups and challenged them to see who could guess the aromas correctly. I just called her to ask where she found essences like olive and peach, and her answer . . . (duh) she cut up fresh peaches (then in season), threw them into some Almaden jug wine and let them infuse overnight. Then she strained them thoroughly, and poured the infusion into small jars. Ditto for olives, herbs, and pepper. The aromas were strong enough to recognize and cheap to prepare! Let me see, if I remember correctly, there was olive clove raspberry blackberry peach or apricot herb, herbs de Provence wet stone/mineral (I forgot to ask her how she did that one . . . driveway gravel?) black pepper Eh, there were 3 or 4 more, but create your own!

All right, Jamie, I'll accept that challenge! We do have our own lexicon, although it seldom spreads farther than our house. On a recent sales trip to San Fran I blurted out "cabalicious" to the extreme merriment of a restaurant owner who swears he's going to use it. Egad. Here are some of our favorite winespeak terms . . . Cork dork = insufferable wine nerd Tractor man = a winemaker that actually works in the vineyard Gerber = very unpleasant green character, ala Gerber baby food pureed beans Cabalicious = an interesting varietal produced to taste more mainstream or like Cabernet. (In the conversation above, we were talking about how many California sangioveses are cabalicious, instead of offering spicy fruit and food-friendly acid.) Shiraz-ful Cab (pronounced sure-awful-cab) = a really good cab/syrah blend Wiggy fruit = referring to unprocessed grapes. Earwigs are a positive sign--they mean no pesticides were used. Organically grown fruit is often very 'wiggy. Anyone else here have their own terms?

From Jancis Robinson's review--this is the moment I will be waiting for.

Actually, there are quite a few. Are you looking for a general reference, and how much are you willing to spend? (Some of the trade and coffee-table reference books are very expensive, $75 to $200.) Are you interested in certain areas? Or just starting to explore? Some books focus more on describing the regions, while some focus more on the wines and producers. Where would you like to start?

Stop, already. I'm sure it states in the User Agreement somewhere that you are not permitted to torture us.

Very cool connection. Thanks, Toliver! The reason I can't remember much about Basque food has to do with their stamina for drink. Last time I encountered a Basque group was here in Paso at a going-away party at Eberle Winery for winemaker Bill Schaeffer and Robin Zazueta (Basque daughter) on the eve of their departure for a wine-working tour of New Zealand and Australia. "How do you know Robin?" a grey-haired aunt asked me. "Oh, for years, blah, blah, blah . . ." Next thing I know, I'm pulled into a circle of respectable-looking aunts, uncles and grandmas sitting around a frigging 10 foot bonfire just off the crush pad. Handed a jug of Tequila that everyone was passing around, drinking straight from the bottle. Not to be surpassed by someone the same age as my eldest aunt, of course I kept up. For awhile . . . then they decided to dance. Now I know why Gary Eberle had sofas, rugs and coffee tables moved into the cellar for this party. He had at least four complete sofa groups in the cellar. It looked like Napa-Ikea. It's my understanding that the Basques left before 7 am in their motorhomes, leaving a litter of sleeping Paso Roblans behind. The food, as I remember, was heavy on sweet and salty shredded pork, herbed cheeses, and homemade sausages.