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Wine Down Friday: die tien dinge wat u moet weet oor wyn

Wine Down Friday: die tien dinge wat u moet weet oor wyn


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Alhoewel dit 'n maklike en ontspannende taak is om wyn te drink, kan behoorlike proe en die keuringsproses oorweldigend wees. Met 'n miljoen verskillende toestelle, reëls en terminologie, hou ek gereeld by wat ek wil (Pinot Noir), en waag ek my nie om nuwe wyne te probeer nie. Ons vriende by WineBattles, 'n aanlyn sosiale wynkompetisie -onderneming, het ons tien vinnige wenke gegee om u te help om die beste smaak uit u wyn te haal, dit behoorlik te bêre en nuwe wyne te probeer.

Om gesond te eet behoort nog steeds heerlik te wees.

Teken in op ons daaglikse nuusbrief vir meer wonderlike artikels en lekker, gesonde resepte.

1. Moenie die kurk snuif nie. Dit is nie 'n aanduiding vir die smaak van die wyn nie; voel eerder die kurk met jou vingers om seker te maak dat dit klam is. 'N Droë kurk kan beteken dat die bottel nie behoorlik geberg is of aan hitte blootgestel is nie.

2. Maak seker dat die glas slegs 'n derde vol is dus is daar genoeg ruimte om 'n goeie draai te gee. Die werveling belug die wyn en laat die geurmiddels hulself vinniger openbaar.

3. Hou die wynglas by die steel in plaas van die bak. Die liggaamshitte uit u hand kan die wyn warm maak, en warm wyn sal altyd 'warm' (te veel alkohol) proe. U kan ook nie die kleur of helderheid van die wyn met u hand op die bak sien nie.

4. Twee redes om te dek. Dekantering van jong wyne gee hulle lug en laat hulle ontwikkel, wat die geure en geure sal integreer. U dekanteer ouer wyne om sediment wat tydens die rypwording van die wyn ontstaan ​​het, uit te skakel. Die sediment sal die wyn ongewenste geure gee - om nie te praat nie, dit is nie lekker as jy 'n mond vol kry nie!

5. Moenie bokse wyne koop nie. Selfs as u daarvan hou op hierdie oomblik, aangesien u smaak mettertyd sal verander en u sal oorbly met wyne waarvan u in die toekoms nie sal hou nie. Koop eerder 'n paar bottels van 'n groter verskeidenheid wyne. Die spesery van die lewe!

6. Soek 'n goeie handelaar. Probeer verskeie en vind een wat bottels aanbeveel wat by u wynprofiel pas. Stel hulle vrae en kry advies soos hulle in die voorste linies van nuwe wynkelders en wynstreke is.

7. Smaak, Smaak, Smaak. Die beste manier om te leer, is om soveel as moontlik te proe. Woon proe -geleenthede by, sluit aan by 'n proegroep of maak net 'n bottel oop met 'n goeie boek voor u en geniet dit!

8. As u na wyntellings kyk, moet u die nommer nie as 'n evangelie beskou nie! Lees die resensie eerder, aangesien die meeste beoordelaars goeie skrywers is, en die beskrywings van die wyn sal u baie meer vertel of u daarvan sal hou of nie, eerder as 'n enkele nommer!

9. Verkoel oopgemaakte bottels wyn. As u nie die hele bottel in een keer drink nie, kan u die kurk vervang en die bottel in die yskas sit. Die koue vertraag die oksidasieproses. Ja, dit geld ook vir rooiwyne. Onthou net om die rooi uit te trek 30 minute voordat u die res van die bottel wil drink.

10. Moenie 'n "kurk" bottel wyn gooi nie. "Kurk" beteken 'n wyn wat 'n slegte geur het as gevolg van 'n chemikalie wat gevind word of oorgedra word in kurkproppe wat besmet is met TCA (2,4,6-trichloroanisole). Die tekens is die reuk van nat karton of klam kelder. As u 'n bottel soos hierdie het, moet u dit nie weggooi nie, maar vervang die kurk en bring die bottel terug na die winkel waar u dit vir 'n vervangingsbottel gekoop het.


11 dinge wat u moet weet oor vuurbal -whisky

Dit is waarskynlik dat net die kaneelgeur van Fireball herinneringe aan u jonger jare en roekelose avonture ontlok. Die reuk van 'n vuurbal is onmiddellik herkenbaar, net 'n reuk kan die branders aan die brandende gevoel herinner. Niemand sê dit beter as Fireball self nie: "Takes like Heaven, brand as Hell."

Maar gegewe die meteoriese opkoms van Fireball Cinnamon Whiskey, wat soos 'n veldbrand gegroei het van $ 1,9 miljoen in verkope in 2011 tot $ 863,5 miljoen in 2014, verdien Fireball 'n bietjie meer respek as net die verbygaande nostalgiese knik na u verlede. Selfs nou bly die Kanadese whisky oor aan die brand, met 5,65 miljoen 9-liter-kaste verkoop in 2019. Hier is 11 dinge wat u moet weet oor Fireball.

Dit is tegnies nie 'whisky' nie.

Whiskey word gedefinieer as 'n alkohol wat ten minste 40 persent alkohol per volume bevat. Vir 'n laer 33 % ABV, is Fireball meer 'n gegeurde whisky, of, om tegnies te wees, 'n 'spesiale' gedistilleerde gees. Dit is ook die rede waarom vuurbalskote regverdig is so maklik om terug te slaan. Sommige oggende, kan ons selfs sê ook maklik.

Hierdie glas is die beste manier om u Bourbon koel te hou

U kan Kanada bedank vir die vuurbal.

Vir sover die vuurbal -mitologie bestaan, dui ten minste een oorsprongverhaal op 'n Kanadese kroegman wat probeer opwarm op een van die tipiese ysige Kanadese nagte. Blykbaar sou drank alleen nie voldoende wees nie, so hierdie geheimsinnige kroegman het kaneel en suiker bygevoeg. Ongeag of hierdie verhaal waar is of nie, ons is nog steeds 'n paar lof aan die Kanadese verskuldig, aangesien Fireball gemaak word met Kanadese whisky.

Vuur en …ice?

Vuurbal is herroep weens kommer dat dit 'n bestanddeel bevat wat in vriesvriesmiddel gebruik word. Hierdie bestanddeel is propileenglikol, ook bekend as deel van die mengsel wat gebruik word om vliegtuie te ys. In 2014 is vuurbal in Europese lande herroep omdat propileenglikolvlakke as te hoog geag is. Maar moenie bekommerd wees nie, beide die FDA en die CDC beskou propileenglikol as 'n lae verbruiksvlak. Vuurbal het sy Europese bottels onmiddellik vervang en geen produkte in die VSA herroep nie. terwyl dit nou in alles gebruik word, van skoonheidsmiddels tot roomys.

Mense kook daarmee. Aspris.

Sommige huiskokke bevat vuurbal in 'n wye, vreemde verskeidenheid resepte, wat wissel van malvalekkers tot frikkadelle. Natuurlik is daar die triljoen verskillende Fireball shots -resepte, maar die kos is waar dit regtig interessant word.

Vuurbal was 'n laatbloeier.

Vuurbal bestaan ​​al sedert 1984, maar Amerika het eers in die laat 2000's daarop verlief geraak. 'N Gedeelte van die vertraging in gewildheid het moontlik te doen met die feit dat dit slegs tot 2001 in Kanada beskikbaar was met die minder as sexy naam "Dr. McGillicudy’s Fireball Whiskey. ” Maar Sazerac het dit gekoop, 'n opknapping gegee en-die indrukwekkendste-die strate ingevaar om die goed van aangesig tot aangesig voetsoolstyl te bemark. Kort voor lank val Amerika halsoorkop.

Daar was 'n kort, ongelukkige poging om vuurbal te boks.

Neem die eerlikheid van Fireball en voeg al die elegansie van bokswyn by, en u het die mislukte 2016 -eksperiment, bekend as die 'Firebox'. Alhoewel Franzia en Fireball moontlik 'n soortgelyke ruimte in u brein inneem, is dit miskien die beste dat hulle nie trou nie.

Daar is 'n vuurbal -app.

Daar is 'n app vir die amptelike vuurbal -drinkwedstryd, "Dragons, Dice & amp Dares." Ongelukkig is daar min draakverwante uitdagings in die spel. In plaas daarvan ontmoet spelers dinge soos gedwonge belydenisse van 'n verleentheid aan persoonlike geskiedenis en toiletpapierverwante durf.

Country musikante is mal daaroor.

Country -musiek is 'n redelik polariserende genre, en vuurbal is dieselfde: jy haat dit of hou daarvan (maar hopelik, as jy hier is, is jy mal daaroor.) Alhoewel Fireball agter feitlik elke kroeg in die Verenigde State is, het sommige mense 'n vendetta teen Dit. Gelukkig is die countryband Florida Georgia Line aan die kant van Fireball - in hul liedjie Round Here gee hulle 'n stem. Blake Shelton is ook 'n fan.

Vuurbal het 'n klomp bedrieërs geïnspireer.

Alhoewel die merk baie haters het, het dit ook 'n klomp kopies geïnspireer. Fireball het nie net die klein handelsmerk Stout Brewing Company gedagvaar omdat hy 'n amper lagwekkende koolstofkopie van hul drank gemaak het nie (tot by die duiwelsgerigte verpakking), maar hulle het in dieselfde jaar ook die whisky-reus Jack Daniels aangekla. Jack Daniels en Jim Beam het albei whiskeys met kaneelgemaak nadat hulle Fireball se sukses gesien het, maar Fireball se beesvleis saam met Jack kom van die gebruik van die woord 'vuurbal' in sy Google-advertensies. Dit lyk asof 2015 'n besige jaar vir Fireball in die hof was.

Dit stel wêreldrekords op.

Die huidige wêreldrekord vir die meeste vuurbalskote wat gelyktydig geneem is, is op St Patrick's Day in 2012 in Nashville opgestel. Daardie dag is 4 750 skote tegelyk geneem. Soos dit blyk, word Nashville met goeie rede as die vuurbal -mekka beskou.

Dit is Pappy se neef.

Ja, vuurbal is verwant aan Pappy Van Winkle, die legendariese, baie duur eenhoring-whisky wat duisende dollars per bottel kos. Sazerac, die maatskappy wat Fireball besit, besit ook Buffalo Trace Distillery. As u die volgende keer dink dat Fireball op die onderste rak hoort, kyk dan na sy familie.


Wynkelders in Texas aanlyn

Becker Wingerde bied om 17:30 'n virtuele wynproe aan 10 April met Perini Ranch. Hulle kombineer Mesquite Smoked Peppered Beef Tenderloin met die Becker Vineyards 2017 Dolcetto Reserve. Kyk na die Becker -Facebook -bladsy by facebook.com/BeckerVineyardsWinery/.

Buigingstak Wynmakery bied elke Vrydag in April van 16 tot 17 uur interaktiewe virtuele happy hours op Zoom aan Alhoewel elke sessie 'n Bending Branch -wyntema het, is u welkom om deel te neem aan die bespreking, maak nie saak wat u drink nie. Bylae: 10 April, Frizzante Vrydag 17 April, Malbec Wêrelddag 24 April, Tannat & Tempranillo. Besoek bendingbranchwinery.com vir Zoom -toegangsbesonderhede en om wyne in die happy hour te bestel.

Brennan Wingerde bied elke Vrydag om 16:00 virtuele happy hours aan op Facebook Live, met drie wyne (wat vooraf gekoop kan word by brennanvineyards.com, klik op "Verkry" en blaai dan na "Virtual Tasting Wines"). Almal is welkom, ongeag wat hulle drink. Gebeurtenisse word op die Facebook -blad van die wynmakery bevorder.

Kuhlman Kelders het virtuele proe -webinars op Vrydae, Saterdae en Sondae via Zoom. Koop vooraf 'n bondel van die wyne van die seminare, en die wynmakery stuur 'n privaat URL om by die Zoom -proe aan te sluit (bestel teen Woensdag om betyds te ontvang). Elke sessie word intyds met 'n tema en aangepas volgens die belangstelling van die deelnemers. Gebeurtenisse word op die Facebook -blad van die wynmakery aangebied, met 'n skakel na die bestellingsbladsy van die webwerf by kuhlmancellars.com vir die aankoop van die wyne. Deelnemers word beperk tot 15 tot 18 om die groep intiem te hou.

* “Wine Time” op Facebook Live, Dinsdae en Donderdae om 18:30. en Sondae om 13:00. Sessies sluit in opdaterings van wingerd, virtuele besoeke aan die landgoed en virtuele wynproeë saam met die sommelier, wat ook voorstelle vir kos en wyn bied. Gaste kan vrae intik en intyds vir paringsaanbevelings vra. Geen beperking op deelnemers nie, en geen aankoopvereistes nie.

* Poduitsendings: Soek Kuhlman Vineyards op YouTube vir podcasts oor die landgoedwingerde en maak 'n gesprek met die Franse wynmaker van Kuhlman en resepte met kombinasies.

Pedernales Kelders bied gasheer vir virtuele proeë van Facebook Live wat gereeld op die Facebook -blad van die wynmakery aangekondig word. 15 April: 'n vertikale proe van die GSM Melange, wat saamval met die vrystelling van die 2015 -oesjaar, deel van die Library Release -reeks. Besoek die wynmakery se Facebook -blad vir meer geleenthede. Kookdemo's onder leiding van die sjef van die wynmakery, Leo Aguirre, sal ook op Facebook Live verskyn. pedernalescellars.com.

Slate Mill Wine Collective bied elke Vrydag van 14:00 tot 15:00 'n "Vra ons kundiges" -reeks op Facebook aan. 10 April is 'n Q & ampA met die wingerdbestuurder en wingerdoperasiespan. Hulle sal bespreek wat die lentegroei in die wingerd is, nuwe aanplantings en gedagtes oor die komende oes. Volg die Facebook -blad van die wynmakery vir besonderhede oor die komende sessies. slatemillwinecollective.com.

Texas Hill Country Wynkelders bied elke Donderdag om 18:00 18:00 "Hill Country Happy Hour" aan op Facebook Live. Komende onderwerpe sluit in Women in Texas Wine, Hill Country Growers, High Plains Growers, and Wine Varietals and Styles. facebook.com/TexasHillCountryWineries/.

* #TXwine Twitter Dinsdae. Neem deel aan hierdie Twitter -wynproeë deur die #TXwine -hashtag te volg en een van u gunsteling Texas -wyne te deel, foto's van die wyn of 'n spesiale #TXwine -oomblik word aangemoedig. Onderwerpe vir komende sessies is: 14 April, Mourvedre, Vermentino, Albarino of Picpoul 21 April, Your Favorite Texas Wines, anything goes en 28 April, Texas se Italian Reds and Whites. Voorstelle vir komende proeë word verwelkom.


By hierdie SoCal-oord laat die gesondheidsgerigte kos wat u wen, u oë rol

Terranea open Solviva en brei sy fokus uit op hiper-plaaslike bestanddele en interne produksie.

As ek nie vooraf geweet het dat ek by 'n gesondheids -eetplek was nie, het ek 'n unieke herstellende ervaring en 'n x201C -kos wat gemaak is om liggaam en gees te bevoordeel, en die aandete wat ek geniet het Terranea oord se nuwe Solviva kon my oortuig het dat ek by een van LA se wêreldwye restaurante in die omgewing was. Gewoonlik is 'n restaurant met sy eie voedingsdeskundige 'n restaurant waarmee ek my oë laat rol. Maar die Solviva chef de cuisine RJ Dela Merced en die voedingsdeskundige Navil Lorenzana het 'n spyskaart saamgestel wat ek graag wil eet. En miskien nog belangriker, ek het nie die begeerte gehad om weer te gaan eet nadat ek by Solviva geëet het nie.

Of anders gestel: ek het in die hele land spa-kookkuns op gesondheidsgerigte bestemmings soos Canyon Ranch geëet, maar ek het op geen van die ander plekke aan knapperige garnaalkoppe gesuig nie. Solviva, wat deel uitmaak van 'n pragtige oord aan die oseaan in die Los Angeles County Rancho Palos Verdes, bedien plancha-garnale met vingerstene en Marokkaanse spesery-vinaigrette. Die koppe, wat geskei van die garnale kom, is vol smaak en voeding.

Die kelner by Solviva, wat verduidelik het dat porsies kleiner was as dié van Terranea se ander restaurante, want die fokus is om jou te gee wat jy nodig het, en vir my het vrolik vertel dat garnale baie selenium bevat, 'n mineraal wat help om DNA te beskerm en help ook om wonde te genees.

Die vegetariese sampioene -platbrood van Solviva bevat geklopte ricotta, knoffelkonfyt en Koreaanse chili. 'N Geelstert-kruis het kelp-sojasalotte, jalape ño, en radyse. Hierdie kos het baie geure wat u nie sou verwag van 'n restaurant langs 'n luukse oord-spa nie. Lamsboud met gras gevoer met fava-bone, plaaslike rooi rys, uie en Catalina View pinot noir-sous is 'n bevredigende bord van die Kaliforniese kombuis wat, net soos die plancha-garnale, glutenvry is. Ek het 'n verfrissende Samuel Smith -aarbei -bier uit Engeland gedrink terwyl my eetgenoot gelukkig 'n volhoubare California zinfandel gedrink het uit die wynlysdirekteur Alicia Ajolo van Terranea, wat ook cocktails en baie biodinamiese wyne bevat.

Een rede waarom Solviva goeie kos bedien, is omdat dit deel is van 'n oord waar uitstekende, hiper-plaaslike bestanddele al sy restaurante vorm. Neem die elegante Mar ’sel, wat à la carte -seekos en steak bedien, asook gereeld proe -spyskaarte. (Vorige sjefs by Mar ’sel sluit L.A. -sterre soos Charles Olalia, Michael Fiorelli en Rebecca Merhej in.)

Terranea is waar 'n span onder leiding van Bernard Ibarra, die vise-president van kulinêre ervarings en uitvoerende sjef van die oord, 'n seesoutgesprek voer, kelp oes en sy eie stuk grond in Catalina View Gardens versorg, 'n paar kilometer van die hotel.

Alles wat ons op die eiendom doen, gebruik ons ​​dit op Solviva, sê Ibarra terwyl hy vir my beddens seesout laat sien wat by die serre droog word. “Sout is nie net sout nie. Ek beskou sout as die betekenis van die lewe. Selfs ons liggaam moet sout hê. ”


Hoe om onkruidwyn te maak

Met die openbare goedkeuring van die wettiging van dagga op die hoogste vlak, neem meer en meer mense dagga op in hul ontspannings- en sosialiseringsroetines. Alhoewel 'n bottel wyn 'n tradisionele partytjie -guns is, en om onkruid te rook om te ontspan, 'n algemene tydverdryf is, het die meeste mense dit nie oorweeg om vino met hul gunsteling cannabis -spesie te kombineer nie. Onkruidwyn is egter maklik om te maak - terwyl dit heerlik en kragtig bly. Hieronder kyk ons ​​na al die besonderhede rondom hierdie heerlike 4/20 skemerkelkie.

Eerstens moet u seker maak dat u die regte gereedskap het.

Alhoewel wyn wat op dagga toegedien word, op verskillende maniere gemaak kan word, benodig hierdie eenvoudige metode 'n kaasdoek, ⅛-unce ons hoëgraadse cannabis, 'n droë wyn met sterk geure, foelie, 'n pan en 'n pot of ponsbak. Kies 'n droë variëteit wanneer u u wyn pluk om die doeltreffendheid van die infusie te maksimeer. Ek het saam met 'n merlot van Columbia Crest probeer om gewaagde geure na vore te bring wat die dagga wat ek gekies het, sou aanvul. Terwyl witwyn net so goed werk, het ek rooi ten gunste van sy gesondheidsvoordele en ligter babelas. (Wakker gestenig en kater is minder as aangenaam. Die meeste van ons is nie meer op universiteit nie.)

Foto met vergunning van Laura Aebi

Vervolgens moet u u onkruid aktiveer.

Tensy u geaktiveerde dagga -olie by 'n apteek koop, moet ons die dekarboksileringsproses gebruik om die THC in ons onkruid te aktiveer. Totdat die dagga verhit is, sal dit geen psigotropiese effekte hê nie. Begin deur 'n pan met foelie te bedek en die knoppe in effens kleiner stukkies te breek. Sprei dit eweredig oor die pan en bedek dit met ekstra foelie. Kook dan die knoppe 110 minute by 230 grade Fahrenheit. Alhoewel vinniger metodes steeds 'n uitstekende produk sal lewer, het hierdie stadige en lae strategie die meeste opbrengs in 'n 2011 -studie oor die molekulêre struktuur van THC bewys. Vir diegene wat 'n ventilasiestelsel met u bure deel, moet u onthou dat hierdie proses redelik aromaties kan wees. Deur die bokant van die pan behoorlik met foelie te verseël, verminder u die geur, maar dit bly steeds skerp.

Dan is dit tyd om op te staan.

Nadat u timer afgegaan het, trek die skinkbord uit en verwyder die foelie: die onkruid moet effens minder groen en effens droër wees na behoorlike dekarboksilering. Nadat u onkruid geaktiveer en afgekoel het, kan u dit in fyn stukke maal. As u nie 'n dagga -grinder byderhand het nie, moenie paniekerig raak nie - 'n mortier en stamper bied 'n soliede plaasvervanger. Na die dekarboksileringsproses, sal die onkruid bros wees, dus vermy die knop. Plaas die gemaalde dagga in die middel van die kaasdoek en bind die hoeke vas om 'n veilige sakkie van die ontkarboksileerde onkruid te skep. Probeer om nie die sakke te vol om te voorkom dat oortollige onkruid in die eindproduk dryf nie. Afhangende van hoe fyn u onkruid gemaal word, is dit moontlik dat u verskeie lae kaasdoek benodig. Giet die wyn in u pot of bak en plaas die kaasdoeksakkies daarin. Bedek die skottel met sellofaan en plaas dit in die yskas om af te koel. Laat die mengsel gedurende die volgende 24-48 uur trek-af en toe roer om die vaste dagga te ontwrig.

Foto met vergunning van Laura Aebi

Uiteindelik is ons gereed om te geniet.

Haal die skottel uit die yskas en haal die sakke gedecarboxyleerde dagga uit. Sorg dat u die wyn fynmaak vir fyn onkruid wat voor die opdiening aan die kaasdoek ontsnap het - dit kan met enige oortollige kaasdoek gedoen word, as u nog iets oor het. Indien nie, werk 'n sif netjies. Die sinergie tussen dagga en wyn sorg vir 'n formidabele volwasse drank wat die drinker gesout en gestenig laat voel. Hou in gedagte dat die eet van dagga 'n baie sterker ervaring kan wees, en om met onkruid te kook, kan dosering bemoeilik.

Alhoewel die verkoelingsmetode een van die maklikste maniere is om dagga -wyn te maak, is dit nog lank nie die enigste opsie nie.

Crock-Pot Onkruidwyn

Een alternatief is om die wyn twee uur lank laag in 'n Crock-Pot of aftreksel te kook saam met die kaasdoek toegedraai, gedecarboxileerde dagga. Dit kan selfs meer effektief wees om 'n uitstekende produk te skep, maar dit loop die risiko om die dagga te oorverhit en die THC te verbrand - wat dit onbruikbaar maak. Kyk gereeld na die pot en kyk of daar rooi vlae is, soos te veel wyn wat gaargemaak word of die kookpunt 'n stadige rol oorskry. Hierdie metode kan ook gepersonaliseer word met speserye en ander geurige bestanddele. As inspirasie kan u altyd kyk na tradisionele glühwein: neutmuskaat, lemoenskil, kaneel, esdoornstroop en naeltjies is slegs 'n paar dinge wat u kan gebruik om die natuurlike geure van u wyn te versterk terwyl u dit versterk met die dagga THC.

Ten slotte, onkruidwyn is 'n maklik om te maak, 'n kragtige alternatief vir gewone vino, maar dit bring 'n ernstige knou. 'N Glas of twee sterk onkruidwyn op 'n Vrydagaand laat u Saterdagoggend met klippe wakker word. As jy bekommerd is dat die wyn te sterk is, probeer om lemoensap, suurlemoensap, suiker en drie sekondes by te voeg om 'n verdunde sangria te maak. Hierdie metode bied 'n uitstekende alternatief vir die rook van die kruie, en kan (nadat dit herlaai is) 'n uitstekende partytjie -guns of huisgeskenk wees.

Verwante leesstof: Die geskiedenis van potkookboeke, van Alice B. Toklas tot High Times (en daarna)

Disclaimer: Hierdie artikel handel oor kook met cannabis, wat al dan nie wettig is in u omgewing. Nóg Chowhound nóg sy moedermaatskappy moedig of onderskryf enige onverantwoordelike gedrag of onwettige aktiwiteite. As u besluit om cannabis te gebruik, moet u dit slegs verantwoordelik doen en slegs indien dit deur die wet toegelaat word.


Wyn smaak so lekker, maar dinge soos om 'n wyn te dekanteer of op die regte temperatuur te bedien, kan die verskil maak!

Winkel Eenvoudig

Kry binne 'n paar dae uitstekende wyn by u deur afgelewer.

Soek u nuwe gunstelinge

Koop eksklusiewe keuses uit sommige van die beste wynplase en streke ter wêreld.

Hoë kwaliteit, lae prys

Ons vermy winsopslag en gee die besparing direk aan u deur.

100% tevredenheidswaarborg

Hou van elke bottel wat jy probeer, en as jy nie heeltemal tevrede is nie, belowe ons om dit reg te maak.

Heerlik

Verfrissend en goed gebalanseerd! Ideaal vir somerweer.

Dankie Wine Insiders!

Ek het nog nooit wyn van hierdie kwaliteit teen hierdie pryse gesien nie. Hulle stuur altyd nuwe aanbiedings met u bestellings, en nou lê ek en my vriendin in 50 bottels wyn begrawe - goeie probleme! Vinnige aflewering, goeie kommunikasie en regtig gerieflik as die wêreld besig is om te sluit.

My nuwe gunsteling!

Eerste keer probeer en ek is verlief. Glad en smaakvol.

Goeie pryse

Vinnige diens en puik pryse. Ek is mal daaroor dat dit NIE 'n klub is nie en dat u kan bestel wanneer u wil. Ons het nog nooit 'n slegte wyn van Wine Insiders gekry nie.

Hou hiervan!

Dit is 'n droë heerlike roos. Ideaal vir 'n somer nag om saam met vriende te ontspan. Ek will meer he!

Super vinnige aflewering

Ek het al 'n paar keer wyn bestel. Aflewering is vinnig en pryse is baie goed. Die keuse is ongelooflik, en as u nuwe variëteite en handelsmerke wil probeer, is dit die plek om dit te doen.


Wine ’d Down Woensdag BAIE dankie aan almal wat tot dusver 'n skakel met ons gemaak het! Wine ’d Down Woensdag eindig einde April 2021. Ons laaste skakel is 27-30 April. Ons het die afgelope paar jaar daarvan gehou om met u almal te leer ken en te groei, maar die tyd het aangebreek dat ons moet aanbeweeg.

Sonder meer, gaan na die partytjie!

Ons is so opgewonde dat u by ons aangesluit het vir 'n meisie, 'n blogstyl! So hoekom Wine ’d Down Woensdag? Wel, wat is die beste soort partytjie? Die soort waar wyn natuurlik bedien word! Aangesien ons ons mede -blogvriende nie persoonlik kan ontmoet nie, het ons gedink dat ons elke week 'n partytjie sal hou. Gryp dus u wyn, skakel 'n onlangse berig en meng. U plasing hoef nie wyn in te sluit nie; dit is heeltemal aanvaarbaar en aangemoedig om aan te sluit terwyl u wyn drink. Ons wil een van u snaakste, opregte, absurde, listige of heerlike plasings hê.

Ons Pinterest -bord van Wine ’d Down Woensdag wemel van al u wonderlike plasings. Elke week kyk ons ​​na al die skakelings en elkeen kies een waarvan ons die beste hou! Dit is altyd moeilik om elkeen net een te kies, maar ons het dit gedoen, en hier is ons drie top wyn -gunstelinge vir hierdie week:

Soet en eenvoudige jute boog // French Creek Farmhouse

Geluk aan almal wat gekies is! Ons het dit vasgemaak in ons Wine ’d Down Wednesday Pinterest Board.

As u verskyn, vergeet dan nie om ons “I ’ op die WDW ” knoppie te gryp nie!

Kom ontmoet nou u wonderlike gashere!

Nou vir die reëls!

1. Volg u gashere op enige manier wat u kan.

2. Besoek 2-3 ander blogs. Dit is nie 'n partytjie as jy nie meng nie!

3. Koppel tot DRIE onlangse plasings. Geen plasings na ander skakelings, resensies of geskenke nie, asseblief. Ons bied u egter slegs een keer per week aan.

4. Help ons om die boodskap oor hierdie partytjie te versprei deur ons knoppie op u pos of sybalk te vertoon.

5. Tweet en versprei die woord as jy so geneig voel.

6. Gebruik die hutsmerk #wineddown wanneer u oor ons deel!

Het jy jou wyn gereed ?? Geen? Ok, ons sal wag. Goed- op die partytjie!


Afskrif transkripsie

Transkripsies word gegenereer met behulp van 'n kombinasie van spraakherkenningsprogrammatuur en menslike transkribeerders, en kan foute bevat. Gaan die ooreenstemmende klank na voordat u aangehaal.

Lauren Buzzeo 0:08
Hallo en welkom by die Wine Enthusiast Podcast, u porsie wyntendense en passievolle mense buite die bottel. Ek is Lauren Buzzeo, die besturende redakteur hier by Wine Enthusiast, en in hierdie episode kyk ons ​​na alle maniere om tuis te bly en uitbundig te lewe. Die hoofredakteur Layla Schlack kry wenke oor alles, van versnaperinge tot die redding van die wêreld tot die einde van die jaar se einde-van-die-jaar-seisoen spesiaal en vreugdevol voel, selfs al gaan jy nêrens heen of sien jy elke dag iemand anders as jy nie. Nils Bernstein, wyn-entoesias se bydraende voedselredakteur, en Alexis Percival, vennoot en mededrankdirekteur by Kindred en Ruffian in New York, gaan by Layla aansluit om te praat oor hul tradisies oor eet en drink in die vakansie en hoe hulle dit sal verander hierdie jaar om die feestelike gees lewendig te hou. Layla gesels ook met Grace Mahary, 'n model en sommelier, oor hoe sy ontspan van haar besige reisplan, en hoe teruggee om die planeet te help deel is van haar viering.

Maar eers 'n vinnige woord van ons vennoot, Total Wine. Total Wine is 'n wonderland vir vakansies met meer as 8 000 wyne, 3000 spiritualieë en 2500 bier, en met hierdie lae pryse kan u dit bekostig om te verken. Die keuses is ontsagwekkend, maar nie intimiderend nie, veral as u aan kundige personeel van Total Wine dink as vriendelike gidse tydens u ekspedisie. Wonder u wat u van u botter moet kry? Sit 'n strik op 'n bottel vintage Bordeaux en jy is klaar. Vir die res van die wynliefhebbers op u lys vind u Merlot uit die suide van Frankryk, Oregon Pinots, super Toskaanse rooi, ongelooflik heerlike Spaanse Riojas - u kry die prentjie. En u kan altyd op hul kundige elwe staatmaak vir aanbevelings vir u vakansietafel. Prosecco met heuning geglasuurde ham, iemand? Total Wine bied ook baie maklike maniere om inkopies te doen, insluitend aanlyn, in die winkel of om af te haal, plus aflewering en aflewering dieselfde dag. Gaan na totalwine.com om te kyk na die beskikbare opsies in u omgewing. Stap in 'n wonderland van wyn, sterk drank en bier, in die winkel of aanlyn op totalwine.com.

Layla Schlack 2:23
Hallo, ek Layla Schlack, die mede -besturende redakteur van druk by Wine Enthusiast, en ek is hier met twee gaste om te gesels oor hoe ons onsself tuis gaan behandel gedurende die vakansie. Alexis, wil jy vinnig groet?

Alexis Percival 2:43
Sekerlik. Hallo, ek is Alexis Percival. Ek is 'n mede -drankdirekteur en vennoot by Ruffian Wine Bar en Kindred -restaurante in die East Village van Manhattan.

Layla Schlack 2:53
Groot Hi. Bly om jou hier te hê. Nils, wil jy inloer en hallo sê?

Nils Bernstein 2:57
Ja, hallo. Ek ’m Nils Bernstein. Ek is die kosredakteur by Wynliefhebber.

Layla Schlack 3:02
Groot. Wel, dankie dat julle albei by my aangesluit het. En op die oomblik is ons in November. Ons is nog nie heeltemal in die vakansieseisoen nie, maar dit is lekker om 'n bietjie vooruit te dink en, miskien, sal dinge dan 'n bietjie anders en rustiger wees in die wêreld. So, wat doen julle gewoonlik om die jaar af te sluit, ongeag of julle die vakansie hou of nie? Hoe lyk jou einde Desember normaalweg?

Alexis Percival 3:28
Ek moet sê dat ek baie gelukkig was dat ek in 40 jaar nog nooit 'n Kersfees tuis gemis het nie.

Alexis Percival 3:38
Ja, en in die restaurantbedryf is dit regtig skaars. Ek dink dat my ouers my sou verloën as ek nie 'n manier sou vind om dit te doen nie. Dus, die soort dop, werk u tot Kersfees soos 'n besetene en gaan dan huis toe na Rhode Island.

Layla Schlack 3:56
O, dit is wonderlik. En is dit 'n groot gesinsbyeenkoms, of is dit meer net u naaste gesin?

Alexis Percival 4:01
Gewoonlik is dit so, maar in Covid -tye, TBD daaroor hierdie jaar. Maar ja, dit is nogal snaaks. Daar is 'n baie streng skedule en dit is elke jaar dieselfde. Ek en my broer het op die trap op die foto gesit en kouse oopgemaak.

Layla Schlack 4:26
Nou, so nou moet ek natuurlik vra, ek is seker dat u ook 'n soort kos- en drinkregiment het. Wat is op die spyskaart saam met u gesinsfees?

Alexis Percival 4:34
Vir seker. U mag koffie drink, en dan miskien 'n aarbeibroodjie wat my ma bak, en dan maak ons ​​sykouse oop. Ons maak geskenke oop en dan kom 'n paar familielede en my broer brunch. Soos 'n laatmiddag -brunch, en dan gaan ons na my tante se huis vir 'n baie groter byeenkoms, en dit is meer 'n buffetstyl. Dit is dus gewoonlik 'n lekker gebraai en gewoonlik ham en ander kante en sulke dinge. Elke jaar, dieselfde ding, na die uur.

Layla Schlack 5:17
Ek is mal daaroor. Wat van jou, Nils? Hoe lyk jou vakansie, die einde van die jaar gewoonlik?

Nils Bernstein 5:22
Wel, dit is nie heeltemal so regimenteer soos dit nie. Maar ek weet, ek is gewoonlik altyd by die gesin. Dit is gewoonlik 'n redelik klein byeenkoms. Maar jy weet, ek woon alleen, so vir my is dit 'n wonderlike geleentheid om vir 'n groep mense te kook. Ek neem dus die beheer oor die Oukersaand, Kersdag, enige soort groepsmaaltye wat ons rondom daardie tyd saam hou. Een ding waaraan my skoonsuster, wat ek ook baie naby is, Portugees is, so ons het 'n paar tradisies van haar waarmee ons die verrigtinge kan verwerk.

Alexis Percival 5:59
Dit is so lekker. Dit het my net herinner, Nils - my broer was 'n professionele kok. Soos ons ouer is, het u, my ouers, minder goed nodig. Dit word al hoe moeiliker om geskenke te gee. En verskeie jare agtereenvolgens het ons Kersaand -ete as geskenk gedoen. En ek het soos wyn en nagereg gedoen, en my broer het soos apps en hoofgeregte gedoen, en dit was die gawe om iets besonders te doen.

Nils Bernstein 6:32
Dit is 'n baie goeie idee.

Layla Schlack 6:33
Ja, ek is mal daaroor. My gesin is Joods en ons het nie baie Hanukkah-tradisies nie en ons sien mekaar nie noodwendig tydens Hanukkah nie, maar ek doen Kersfees by my skoonma en soms kom my ouers daarvoor. Maar op dieselfde manier doen ons nie baie geskenke nie, maar sy het altyd 'n groot gebraaide ribbetjie, en u weet dat dit goed is. En sy drink net vonkelwyn. So I’ve kind of adopted this tradition of like if it’s Christmas or drinking sparkling wine, because that’s what Tracy does. Which is a lot of fun.

Nils Bernstein 7:08
Which isn’t a weird thing. Prime rib roast and sparkling wine, that sounds great.

Layla Schlack 7:14
Yeah, it’s pretty great. It’s a good pairing that I would not have—you know, the first year I think I brought like a Cabernet or something. And it was drank and appreciated, but now I’ve learned and it’s sparkling all the way.

Nils Bernstein 7:26
Well, the best pairing is always the wine you like the most, so that’s perfect.

Layla Schlack 7:29
Presies.

Alexis Percival 7:32
I actually made a note to myself to bring that up. That, you know, a part of, you know, from the wine industry perspective, part of your job is knowing about wine, but the other part of it is the hospitality part. And by, you know, forcing people to drink what they don’t want to drink just because it’s a quote-unquote better pairing, that’s not part of hospitality. But one thing I do like to do is, you know, let’s say knowing someone really loves full bodied Chardonnays, for example, I might up the ante and buy an especially nice one. Or like, I know my father loves Rieslings, so I’ll make sure to bring a really nice Riesling for, you know, whatever we’re celebrating. To sort of just just dial it up and make it like extra special.

Nils Bernstein 8:26
I also think a lot of times people, if they’re into wine, they’re like, okay, they’re really think hard about what wine, you know, what the wine of the night is going to be, or exactly what they’re going to serve. And I think it’s great for the holidays, to just have a bunch of different wines on the table and play to everybody’s tastes, and have it all just have it be really abundant and random. Usually, for the holiday there’s so many side dishes, and you’re not just eating one thing all day. So I like just kind of, like you said, bringing really good examples of everybody’s favorites.

Alexis Percival 9:03
Good examples, and also, you just need some sipping wine, right? These holidays, they usually tend to be long marathon celebrations. So sometimes you just need some beers. Reg?

Layla Schlack 9:14
Heeltemal.

Alexis Percival 9:15
You just need some sipping wines and some beers. And I also think that often when we have those sort of trophy wines, for example, we’re sort of setting ourselves up for disappointment because often they just go unappreciated. People really just are spending time with one another. Like, in my family, often, I mean, I’ll bring one or two nice bottles, but I tend to do those as gift giving for a later time. And my mom and like an aunt will just go in on a case of wine of like some Cote du Rhone that everyone can agree on and let it go, you know?

Nils Bernstein 9:47
Ek stem saam. Luckily, the Portuguese side always has a lot of white Vinho Verde on hand, which is perfect all-day sipping wine for sure.

Layla Schlack 9:56
I also I mean, I also feel like, for me at least, the planning of the bottles I’m going to get and, when I was thinking about this episode, I was thinking about Kindred and like all the handmade pastas. For me that’s also part of the the fun, and the almost like a luxury that all I have to think about really is like, what are the most delicious things I can think of to eat and drink on this one day? Do you guys feel that way? Do you have any rituals around like menu planning or cooking that also just kind of feel like your own moment, your own little timeout around the holidays?

Nils Bernstein 10:28
Ek doen. I think it’s you know, usually there are certain traditional dishes that everybody’s kind of expecting, you know? Often it’s a standing rib roast, like yours Layla, on Christmas Day. Mashed potatoes and gravy, you know, I usually make my pecan pie. There are certain things that I can’t experiment too much with because of expectations. But I do think it’s important to, I always think in terms of like, I don’t want this to be a chore, you know? I want it to be something I really enjoy. And so anybody who’s involved in the cooking, and especially people listening that are thinking about cooking and it’s not something that they’re excited about, I think the most important thing is to make something that you’re excited to make. Because I hate the idea of people cooking around the holidays, and feeling like it’s a chore when it should be something really—I think it can be really pampering to yourself to spend the day cooking.

Alexis Percival 11:23
Well, especially because you know if people just want green bean casserole, you know, and then you go through—there’s always someone who brings fancy green bean casserole and everybody’s like, ohhhh.

Layla Schlack 11:35
I wanted the cream of mushroom soup!

Alexis Percival 11:38
That or, like, you know, the canned cranberry sauce, you know? Some things, just don’t with them.

Nils Bernstein 11:44
That’s so true.

Layla Schlack 11:46
Now, are you guys planning to do anything different this year just because it’s been such a rough year. Do you feel like you need a little bit of extra comfort or pampering to close out on?

Nils Bernstein 11:58
Ja. I’ve been in pampering mode since March pretty much. Yeah, I think, you know, it’s tricky, though also, because, you know, me and mine are financially hurt by the pandemic. So the idea that I’m going to splurge, you know, isn’t really practical this year. But I do think, you know, there’s great sparkling wine that feels festive, but isn’t necessarily really expensive. I really like, whether just for myself or a small group, I love shucking oysters, you know. It’s something accessible, but feels really not every day.

Alexis Percival 12:37
Yes, but a trip to the emergency room for people not comfortable shucking oysters will really put a damper on things.

Nils Bernstein 12:43
Waar. Yeah, I’ll do the shucking for everyone.

Alexis Percival 12:49
Yeah, pampering doesn’t have to equate, you know, to money. When I do any kind of meal planning, actually, because I also love to cook, I try to think of it in its entirety and tie everything into whatever theme I’m doing, you know, so like, this isn’t holiday planning, but like, let’s say I’m making fish tacos, for example. I’ll think about the dressing on the salad that I’m using. And like just making sure all the flavors and like the drinks that we’re having everything ties in together. And that’s not expensive, but it feels thoughtful. Yeah, and sort of comprehensive. I also think things like adding a little cheese course can feel exciting, you know. That’s not an expensive treat, but it makes it feel a little more special than just your regular night. Or also cloth napkins and candles. Like, that’s easy to do and it just makes it feel more intentional.

Nils Bernstein 13:44
Yeah, I agree. And when I’ve been thinking about what, you know, okay, how are we going to do make these things special, when we are able to get together? That’s kind of what I’m thinking is like, let’s have a cocktail hour. Yeah, let’s pull out the really good silver and it’s kind of like, let’s really add some formality that maybe is missing from our holiday get together sometimes. And that can be kind of a really, you know—let’s set a time that we’re actually going to sit down instead of making it more haphazard. I think really being intentional about what you’re doing and who you’re doing it with, is just a nice way to think about it.

Alexis Percival 14:24
Yeah, it’s kind of a weird crossover. I’m thinking of it in terms of simplicity, with dishes and things like that. Not overthinking those things. So, why add stress to an already very stressful time. It’s not a performance piece. To also do those little luxuries that don’t mentally cost me.

Layla Schlack 14:48
I mean, that’s huge. I also think of like, for me, I’ve been working at home for the last seven, eight months. So, you know, even just dressing up is one of those things that I’ll do to kind of make it feel more like an occasion right?

Nils Bernstein 14:59
Exactly, yeah.

Alexis Percival 15:01
And I’m in the opposite. I’ve been at the restaurants for, you know, months. For me, not doing anything… Not nothing, but meaning like, I don’t really want to talk to large crowds of people. That feels like a luxury.

Nils Bernstein 15:18
Yeah, it should. But it is great how many things are low effort on the food side anyways. The cheese plate, you mentioned a great charcuterie plate, simple giant poached shrimp, things like that, that feel incredibly luxurious, but are really stress free.

Alexis Percival 15:37
Also a great way to support restaurants and small businesses, because a lot of them who aren’t doing indoor are doing those takeout kind of things, like putting platters together, cheese and meat, so that’s a great way to kind of kill two birds with one stone.

Nils Bernstein 15:50
Yeah, for sure.

Layla Schlack 15:51
Reg. And so many of them are doing wine as well. You don’t have to think about the pairing if you don’t want either.

Alexis Percival 15:57
Including Ruffian. Ruffian will be holiday wine packs for both your gift to yourself or a gift to your friends and family.

Nils Bernstein 16:06
It is funny that there’s certain things that for me, you know, one of my great pleasures for myself at home is getting a sea urchin and just eating, you know, topping it and just sitting with sea urchin and something like that. But that’s not something I’m going to bring to—I think the rest of my holiday group isn’t thinking that that’s an especially pampering thing. The things that I consider pampering when I’m alone versus things I’ll do to pamper everyone in a group are a little different.

Layla Schlack 16:37
Yeah, and I mean, I think it’s really important, you know, at this time of year, but also in general, to distinguish those things and to make time for both. Black Friday after Thanksgiving, I never go shopping, right? It’s like pajamas and leftovers all day. And similarly, the day after Christmas, you know, on the years when I’m not working that day. That’s when I that’s when I do my little rituals that I like, you know?

Nils Bernstein 17:03
I was on a zoom with my brother and his wife and we were talking about what to do for Thanksgiving. And we were talking about the stuffing usually being the best part. And we’re like, how about this year we do two stuffings? Ons verdien dit. It’s been such a difficult year, so it’s funny that our our idea of pampering this year to make up for the crazy year is we’re gonna have two stuffings.

Layla Schlack 17:27
But I mean, that sounds good to me. Like I could do an entire Thanksgiving of just stuffings. Ek is mal daaroor. Do either if you have a particular style, which we’ve talked a lot about sparkling, but do either of you have a particular style of wine that like that’s your treat—that’s the thing that makes you feel fancy and special and luxurious?

Alexis Percival 17:52
It’s so, so basic, but I am a big Champagne lover. So being able to, you know, crack some Champagne and sit for a second, it’s something that I like to do both for myself and my fiance, we’ll have a bottle of Champagne together often before a meal or sparkling wine. But for example, if I’m having dinner with, you know, right now it might just be like one other couple, it’s a nice thing to stop meet up beforehand, have some Champagne and just talk and catch up a minute before we go and have dinner. It just gives you kind of a pause and a moment to just be like ‘Ah, this is lovely.’ Kind of just celebrating seeing one another, especially now.

Layla Schlack 18:43
Yeah, and that kind of feeds into what you’re saying about being more intentional right? With like, you know, linens and different courses and stuff like that, as having a proper aperitif with someone you haven’t seen in a while. Ek hou daarvan.

Nils Bernstein 18:55
Another nice thing about champagne that a lot of people don’t really think about it will last with a good stopper. You can have it in the first two or three days. So it is something that you can just, you know, pour a glass for yourself or for a couple people. You don’t you don’t have to wait for a big group celebration to open a bottle of Champagne.

Alexis Percival 19:13
Yeah, and as we said earlier, it pairs with just about everything, so I mean, I am a big proponent of Champagne or sparkling wines with main courses for sure.

Nils Bernstein 19:25
Something I really like to do when you’re talking about what feels fancy or pampering or special to me is bottles that have a lot of age on them. And that, you know, so I guess these are the times that I pull out things from the cellar that I’ve been saving or go to a wine store that has a lot of back vintage and just thing that has, maybe it’s a meaningful date or, you know, a birthday or something that signifies something or just something that isn’t an everyday wine that has 10, 20 or more years of age on, it always feels really special to me.

Alexis Percival 20:05
For sure, and a great option for that too, at any time but particularly now when people are facing a lot of financial hardship, is go to a good wine store and ask for, you know, lesser known regions, because you get great value for things with age. I’m thinking like reds from Friuli, or like Portugal. You can get some really nice aged bottles for well under $100, that will blow your mind. Whereas, you know, if you were looking to Bordeaux, you would immediately shut it down and be like, I can’t afford that. I can understand that a lot of people may not feel confident making those purchases without some guidance, but that guidance exists.

Nils Bernstein 20:50
And also beauty of wine is that there’s so much talk about these perfect drinking windows, but if a wine is a little past its prime or whatever, it doesn’t matter. It’s alive in the, I think tasting an older wine, there is excitement associated with it, regardless of whether it’s in this tiny window of so-called perfection.

Alexis Percival 21:15
Most people won’t know that something is too young or too old, because we don’t realize these things unless you have other bottles of it for comparison.

Nils Bernstein 21:22
Presies. Natuurlik. Ja.

Layla Schlack 21:25
I mean, although setting up a nice vertical for yourself would be a really luxurious things to do.

Nils Bernstein 21:31
You know, another thing I like doing though, is half bottles. I think sometimes they allow you to, you know, try a wine that you might not feel you can afford otherwise. They also age a bit quicker. So sometimes they have a little more interest in less time. Variety always feel special, so half bottles can be a way to accomplish that as well.

Alexis Percival 21:55
That’s a great point. Also, if you have the kind of holiday meals where you do courses, half bottles can be a great option, especially in smaller groups. Let’s say you want to serve a white wine but that’s not what you want for your second or third course. It’s a great way to not end up with you know, multiple open bottles of wine that you may not be able to consume.

Layla Schlack 22:20
Right and to help everyone moderate so that they don’t feel like they have to finish a full size bottle. And are there any foods in that vein for you where like, if you had to pick just one and now I’m talking not at your gathering but your morning after or your night before when it’s kind of you time, are there any foods or cooking projects that give you that feeling?

Nils Bernstein 22:43
It’s funny what that is to me when I think about things that are really special and I get really excited about doing for myself, is shellfish. Doing live scallops, shucking six or 12 oysters for myself, I love doing that. You know, kind of a raw bar-style seafood platter for myself is kind of the pinnacle of pampering in my mind.

Alexis Percival 23:07
Oh, yeah, and you can have it all to yourself. That’s amazing. I’m trying to think about this. I love to bake. In the holidays, the time of baking is for me. And I don’t really actually have a sweet tooth. And then the sharing of it is the aftermath.

Layla Schlack 23:27
Reg. Which is also so wonderful.

Alexis Percival 23:30
Yeah, well, that’s kind of a twofer for me where I pick a thing I want to bake and I have that time to myself to just be concentrated on that project and that feels special and then give it away.

Layla Schlack 23:42
My partner and I do a special Christmas Eve of our own and not with our whole family. And I love like making pasta or making noodles or making tortillas. Just, you know, setting aside a few hours to pour myself a glass of wine and get in the kitchen and mess around with dough and make a mess, and nobody’s coming over and nobody’s gonna see it. And whatever I do from there is usually pretty simple because I’ve already gone through the trouble of making pasta or whatever. But that’s kind of mine. Like that’s kind of my deep breath, now I’m in vacation mode is that hour or two where I get in the kitchen and do that.

It’s funny you mentioned fresh pasta because I really find that to be fun and relaxing. It just feels good to roll out the pasta. And there’s something just kind of sexy and comforting about it. And also, you know, when people think about making fettuccine or something, you’re passing it through the machine, but I really liked doing, you know, handmade pastas. Doing stuffed pastas, rolled pastas, cavatelli, things like that are really—you kind of get your hands in it a little more and it’s a little more meditative.

Alexis Percival 24:21
I was just gonna say that. It’s repetitive and meditative, and also if you’re working in a New York sized kitchen, really nobody can bother you because they can’t get close enough to get in your way.

Nils Bernstein 25:03
Presies. I also like when I have that day where I’m just like, I’m just gonna pour a glass of wine and spend the day in the kitchen, I like making dumplings also. Because they freeze really well also. Making shrimp and pork dumplings, things like that. Playing around with the fold techniques.

Alexis Percival 25:24
I think it was last year, my family had done a whole ham and no one was going to take it there was so much meat left on it. It was bone in and I took it back from Rhode Island in a couple Ziplocs, like one big bag. And you know, I made a pea soup with ham hock. Those day after projects are pretty fun.

Nils Bernstein 25:54
And probably you’d never do that in under normal circumstances because when are you going to have a giant ham laying around?

Alexis Percival 26:01
No, yeah, exactly. But I knew I couldn’t watch it go to waste, either. And they were like, are you really gonna take this back to New York? I was like, hell yeah. I can’t let that go.

Nils Bernstein 26:12
I think during all this time that a lot of us have had over the break to kind of, you know, everyone’s gotten into baking sourdough bread and all of that. But it was kind of a fun opportunity to see what things I really—what things felt like a chore to do and what things felt like a lot of fun. Like, I felt I wasn’t so into doing the big loaves of bread, but I found bagels and English muffins to be really, really fun projects.

Layla Schlack 26:41
Yeah, bagels are fun. English muffins I’ve only done once or twice. But yeah, I’m excited for that.

Nils Bernstein 26:50
Another fun thing to do is to watch the Great British Baking Show and get ideas to try to recreate them.

Layla Schlack 26:55
Yeah, it’s fun also, just to kind of think about these projects, because I was doing a lot of that at the beginning and then you kind of settle into your new routines and you get busy. And so it’s nice to think about having time for those sorts of projects again.

Nils Bernstein 27:09
And you know, some things that, kind of in the mode of, okay, maybe it’s the next day and you just want to relax, maybe you don’t want to be on your feet all day in the kitchen and fussing around. A lot of these kind of, you know, cozy long braises and stews don’t actually have a lot of active cooking time, but it’s so much fun to just kind of have them bubbling away on the stove all day.

Layla Schlack 27:32
And have those smells around you.

Alexis Percival 27:36
Ja. And then freeze a bunch of it so you have it for later. Another fun thing for I mean, fun and easy, would be like make some quick pickles and things like that with leftover veg so that you have them in the weeks following. There were some projects that just felt like oh, yeah, I’m not doing that again.

Layla Schlack 27:59
Ja, verseker.

Nils Bernstein 28:01
Yeah, it is funny how at the end of this year I’m like, okay, certain things I’m definitely never doing again. But yeah, I did discover a lot of things that were fun to do as well.

Alexis Percival 28:11
Maybe this the window has passed for a lot of these things, but every year—we were talking about treating ourselves—and one of the projects that I make sure that I do is I can tomatoes from the farmers market. It’s not a lot. It’s maybe like, I could use one jar a month, you know, until the following season. But we were talking about fresh pasta and that is so quick. I mean, well, not the fresh pasta but all I can offer I’ll make pasta or I’ll buy pasta and crack a jar of those tomatoes and it’s so easy but so delicious and feels completely decadent because it’s like summer tastes but in like February.

Layla Schlack 28:55
Yeah, that’s a great one. And then what do you drink with that?

Alexis Percival 29:00
I’ll usually do something like a light red. Just like something kind of rustic and easy, like not overthinking it, not high alcohol. Yeah, just something easy peasy because the meal is not meant to be overthought. Sometimes, like a light Sicilian red, something like that. Yeah, something youthful and easy.

Layla Schlack 29:29
That sounds perfect. Well, thank you so much. It sounds like we all have simple, luxurious and really, really delicious holidays ahead.

Nils Bernstein 29:38
You know, the three of us find a lot of pleasure and relaxation and pampering fussing around in the kitchen, and I hope other people are inspired to do it. Like I said before, I hate the idea that people think of what to eat and drink around the holidays as a chore, you know? Ja. Like that’s one of the most fun parts of the holidays.

Alexis Percival 30:00
Things are hard enough right now we don’t need to be adding additional stress.

Nils Bernstein 30:04
Presies.

Layla Schlack 30:05
Ja. So yeah, I you know, to everyone listening, do what you love, do what feels good. And hopefully this provided some ideas and inspiration. If not, like Alexis said, a lot of your local restaurants will be happy to do a meal kit with wine of something fantastic. So you can have all of this delicious luxury without toiling away in the kitchen yourself. Baie dankie.

Nils Bernstein 30:30
Thanks, Layla, great talking with you.

Layla Schlack 30:36
So I’m here with Grace Mahary, who is a model turned sommelier, who also has a restaurant with her husband, and a nonprofit. Grace, hello, how are you?

Grace Mahary 30:49
Hi, I’m great, thank you for having me here.

Layla Schlack 30:52
Yes, thank you so much for joining us. I know it’s hard to carve out time. Speaking of which, what is kind of a normal December holiday, end-of-year time look like for you?

Grace Mahary 31:05
Um, well, I would say, my family, my brothers and my parents usually try to get together. This year, I don’t know what that means yet. We generally try to spend time together and we’ve been in Canada for the most part of our lives, so we try to go somewhere warm for the holidays. That might not be the case this year.

Layla Schlack 31:36
And then I mean, I imagine this year is different, because normally you would be traveling a lot in general, and you’re probably not. Is dit reg?

Grace Mahary 31:44
That is true. I am Yes, I have become a certified somm, But I am 1,000% still modeling and generally would be on a flight at least once a week. So definitely different times.

Layla Schlack 31:57
So what’s the travel schedule like that, what are some of the ways you kind of unwind a little bit when you’re not on the road?

Grace Mahary 32:04
Naturally, wine. But you know, I try to bring things that I appreciate or have sentimental value with me on the road. And then I also just try to be as, you know, sustainable or environmentally concious as I am traveling, which is already a terrible polluter. So I try to bring reusable cutlery, a straw, you know, water bottle, all the things that I can think of, to make me feel a little less bad about what we’re doing on planes.

Layla Schlack 32:35
Are there any particular styles of wine, or regions or grapes or anything like that, that really kind of help you relax, or that you kind of associate with relaxation or associate with feeling good in general?

Grace Mahary 32:49
Um, no, I wouldn’t associate any one particular type of wine with relaxation, but I am into discovering new wines, obviously. You know, things from Austria, Portugal, South Africa, things that, you know, not a lot of people have on their list, I find great joy in that. And now I’ve had time to go back to Canada, where I was born and raised. And it was super fun just to kind of dive into the Niagara Escarpment and things that are coming out of BC. So yeah, I’m humbled by all the options.

Layla Schlack 33:24
Yeah, there’s a lot. It’s really kind of endless, right? Like, you feel like you’re gonna be learning about wine now for the rest of your life.

Grace Mahary 33:31
Absoluut. Like once I became certified, I realized I know absolutely nothing. So anyone that might feel intimidated, don’t worry, we still know nothing. We’re just trying to have a good time with you.

Layla Schlack 33:44
Presies. So without being able to go somewhere warm potentially this year, have you thought at all about the holidays yet? It’s early November now when we’re recording this, but have you thought about the holiday season and you know what you’ll try to do with your family instead if you can’t travel?

Grace Mahary 34:01
Yes, I mean, I am a Canadian resident, so I could obviously go home to Toronto and spend time there again with my family. But I’m also a huge event planner amongst friends. Nobody in the public world knows this. But one of my cousins has a big birthday in December. So if we are allowed to travel, we’re going to try to go to the Caribbean. So fingers crossed. I mean, we’ll figure it out as it goes.

Layla Schlack 34:26
Do you feel like you have to kind of do something extra over the top, really luxurious this year just because of the kind of year that it’s been?

Grace Mahary 34:35
You know, luxury to me is is you know, having a great glass of wine, you know, under 50 bucks even and an amazing meal paired with it. It’s the little things for me that bring luxury out of my life, so I don’t necessarily need to live this lavish like holiday. I can really just spend it with my people. I’m just honestly I’m so glad to be alive and the people that I know have around me who are still healthy and safe, I think that’s the most luxurious blessing in the world right now.

Layla Schlack 35:06
Yeah, 100%. Do you have a particular meal and bottle that you have in mind is kind of your ultimate?

Grace Mahary 35:14
Oh, I should have known that question was coming. Um, I don’t, but off the top of my head, maybe like something cheesy or grilled cheese or like lobster bisque and something from the Leflaive domain. Something rich and mineral driven and delicious from Burgundy.

Layla Schlack 35:36
That sounds like heaven. Yeah, that sounds like a perfect meal. And like you said, it’s you know, it’s comforting too, right? It’s not like the most lavish thing in the world. You’re not shaving truffles over it. It’s good, delicious stuff. If there’s anything going on with your nonprofit you’d like to share with our listeners, I’m sure they’d love to hear about it.

Grace Mahary 35:55
I mean, so I run a nonprofit in clean energy called Project Tsehigh. So Tsehigh means sun in Tigrinya, which is from Eritrea. So my family is from Eritrea in East Africa and going there after, like, all these luxurious jobs in fashion was a real wake up call to the disparities in this world. So I started this nonprofit because of that. So essentially, what we do is donate solar panels to communities that are under resourced or do not have access to electricity. We’ve essentially worked in East Africa from 2016 to 2020. But because of the pandemic, we obviously have to halt overseas work, or work overseas. So we’re working within America and we’ve decided to partner with gardening programs to combat food deserts. So it’s really exciting because obviously, it kind of leans itself into the somm world and growing grapes. And you know, what’s important, how to farm responsibly and with clean energy, but it also aligns us with the BIPOC fight for equality in this country. So I’m proud of my team and I’m really excited to be part of this. And I hope one day I can grow grapes in this country.

Layla Schlack 37:05
Yeah, that’s incredible. And do you see I mean, right, because, like you said, energy and farming and incorporating more BIPOC folks. Do you kind of see those things becoming more synergistic, or coming together in a more formal way as you continue kind of your wine career in addition to your energy work?

Grace Mahary 37:26
Heeltemal. 1,000%. Ja. I speak for people of color, we’ve been gatekeepers to land for centuries. I’m from East Africa, but the people that were brought to this country were amazing farmers, amazing at whatever skill that they had, and I don’t see why we shouldn’t be in charge and in control of the farming practices now. So it’s really exciting because of course you want your professional world to overlap your passion and your interests. That’s my goal.

Layla Schlack 38:01
Well, great. Baie dankie. This was wonderful talking to you. And, you know, I like your approach that luxury is doing things that make you feel good, and sometimes that is trying to make the world a better place, right? It’s not all about bubble baths and caviar. Though those things are nice too.

Grace Mahary 38:19
I also was really intimidated to get into wine. And I think from that perspective, you’re like, okay, everyone deserves a good glass. Everyone deserves great food. So, you know, if I can make it less, you know, mystical and more welcoming, then my goal is done.


Review: The Wine Room Kitchen in Delray Beach is a glorious, grown-up playground (with wine and cheese)

I’m sad and glad that I don’t live closer to the Wine Room Kitchen & Bar in Delray Beach. Sad because I could see myself eating and drinking at this wonderland every day. Glad because I’d be fat, broke and gout-ridden if I did.

You know the chain IT’SUGAR? This place should be named “IT’S WINE&CHEESE&VERYGOODFOOD.” I felt like a kid in a candy store each time I visited this past week, twice for meals and once for a photo shoot. Except this candy store has 400 wines, 80 cheeses, gorgeous charcuterie-and-cheese boards for nibbling and a sometimes overlooked kitchen that produces simple yet refined fare.

Executive chef Blair Wilson describes the food as modern American with elements of classic French. The menu features fresh local seafood, bacon made in house from Duroc pork, prime meat from Hallandale Beach purveyor Sunshine Provisions, and items such as a terrific steak tartare ($17) topped with an organic egg yolk, and short rib en croute ($16), with tender meat and maitake mushrooms baked in a light, flaky puff-pastry shell.

Kids are allowed when the kitchen is open and they will likely enjoy the fried ricotta doughnut balls ($10) with two dipping sauces for dessert, but management says they’re not seeing many families. The Wine Room has the look and feel of an adult playground. At this point, wine is outselling food by a 70-30 ratio.

The space is huge, 8,500 square feet with 190 seats and room for another 200 to sip and stand. It features a retail wine shop up front and a counter where cheeses (displayed in a case and cooler) can be ordered to-go. There is sidewalk seating on Atlantic Avenue, and a private dining room behind the rear “rare room,” where first-growth Bordeauxs and boutique Napa Cabernets form a dazzling wine wall. There’s also a side speakeasy bar that dates to the 1920s (when it actually was a speakeasy during Prohibition), and an adjoining, hidden dining room with seven tables (built just before the Wine Room’s August 2019 opening, the latest iteration of a space that most recently was Caffé Martier).

Most of the action takes place in a grand, central room that on weekends can get as crowded and clamorous as Grand Central Station. It is an impressive space, with a full-liquor bar along one side and a curved wood ceiling made from reclaimed oak wine barrels. Patrons can have light bites or full meals at tables, or they can just mill about tasting the 200 wines dispensed from machines lining the walls.

These machines keep wine at proper temperatures for up to 30 days and are manufactured by a company named Enomatic. I have seen them at other wine stores, but I have never seen so many as here. Merlots, Zinfandels, Cabernets, Pinot Noirs, Sauvignons, Chardonnays, French, Italian, “unique reds,” “unique whites” are just some of the groupings. Wine is dispensed in 1-ounce, 2.5-ounce and 5-ounce increments, unlocked with plastic cards purchased in the front wine shop.

The wine program is overseen by general manager John Bates, former longtime general manager of the late, great 32 East. Wine can be an intimidating, snooty thing, but Bates and his staff pride themselves on making wine fun and approachable. “The best wine is the one you like,” Bates says in a follow-up interview. “The beauty of this place is that you can try all kinds until you find the one that suits you.”

Cheeses are overseen by Max McCalman, a world-renowned cheese expert and author whose official title here is Maitre Fromager. McCalman often roams the floor in his white wool French beret, chatting up guests about preferences before assembling platters that may feature a rare, runny winter cheese from Switzerland or an artisanal cheddar from Vermont described as “10 years in the making” and only halfway complete, since the cheese producer envisioned it as a 20-year project.

The Wine Room in Delray has been a shorter project, with a build-out that took nearly two years and included the addition of a second floor for offices and rear rooms. Managing partner Bruce Simberg, an attorney from Hollywood and wine enthusiast, hopes to open a location in Fort Lauderdale if things go well in Delray. The original Wine Room opened in Winter Park 12 years ago, but that one does not have a full kitchen, just cheese and small plates. The Delray location is much more ambitious, and the locals have seemed to embrace it.

The choices are dizzying, almost overwhelming. Where to sit, what to sip, what to eat? On both meal visits, I sat in the 30-seat rear dining room, which felt like a cave of civility tucked behind the speakeasy bar. My only quibble was with decor: a drab drop-down ceiling that evoked a school cafeteria. Management says they’ve experimented with more decorative tiles, but those made acoustics worse.

At dinner the first time, my aging eyes squinted and almost glazed over after being bombarded with a menu that read like a novel (with food, cheese and wine selections) and a separate menu/book featuring rarer, pricier vintages. Wine can also be purchased in the retail shop and consumed in-house for a small corkage fee ($10-$20, depending on the bottle price). Helped by a friendly server, my group ordered a five-item charcuterie/cheese platter ($35) and a bottle of 2017 Chappellet Cabernet Franc from Napa Valley ($95, life’s too short for bad wine). The wine was decanted, proper stemware was brought and we exhaled as the wine breathed. After 20 minutes, it was liquid silk.

The charcuterie platter came dressed with cornichons, whole grain mustard, toasted bread from Sullivan Street Bakers, crackers, Marcona almonds and a lovely strawberry-fig jam. Humboldt Fog goat cheese from California was soft and creamy, Bayley Hazen blue cheese from Vermont rich and strong. Black truffle salami using Berkshire pork and Wagyu bresaola were American-made products that showed good cured meats don’t have to come from the old country. We could have stopped right there but we didn’t.

We ordered another bottle of wine and plowed into appetizers and entrees. The beef tartare, made from Prime New York strip, had traces of truffle, capers and decadent fattiness. A Key West pink shrimp ceviche ($15) was marinated in citrus that was a bit too sweet and fruity for my liking (I prefer punchier, sharp lime acidity). Octopus fra diavolo ($17) was a knockout, two tentacles that had proper char and exterior crispness from grilling and tender interiors from sous viding (warm-water poaching). It was served over a spicy bed of red nduja sausage, fingerling potatoes and calabrian chilies.

Mains mostly excelled, particularly a comforting hunk of Icelandic cod ($34) served with briny middleneck clams, cubes of crisp potatoes and lardons, and a chowder-like white sauce that poured into the bowl. It was deeply satisfying. So were the local mutton snapper ($32) and a pork osso bucco ($32) with mascarpone polenta. Not as flavorful was mushroom cassoulet, ($24) part of the menu’s vegan/vegetarian section. Instead of a cohesive casserole, it seemed more a baked pile of sliced stuff with white beans. Better was the vegan Black Forest chocolate cake ($15), a pricey, moist wedge of dark chocolate grenache, black cherry liqueur and coconut milk.

I nearly blanched when I saw the cost of the filet mignon ($55). The cut was ample (it seemed like a good 12 ounces) and cooked perfectly to the ordered medium-rare, served atop a puddle of dark-green creamed spinach and surrounded by a rich veal demi-glace. It came with a crisp rectangle of hash browns with the heft of a big piece of wedding cake. We took more than half the dish home, so it almost felt like a good value. “That meat isn’t cheap,” Wilson explains later. And it was mighty fine.


Wine Down Friday: The 10 Things You Need to Know About Wine - Recipes

USA Today Bestselling author, Jamie Lee Scott, loves killing people. I mean writing a good mystery, or a good romance.
She lives in the Midwest with her husband, mini Australian shepherd, two cats, and three horses on a small farm. When she's not writing novels she's writing screenplays, making indie films, or competing at barrel races.

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10 Fun Facts
1. I once played in a televised poker tournament.
2. I'm terrified of heights, so I went zip-lining, repelled down a waterfall, and walked across a rope bridge, to prove to myself I could.
3. I own a fast food restaurant with my husband.
4. I wrote my first novel in the 5th grade.
5. I want to be Charles. (if you've read the Gotcha novels you'll understand)
6. I sucked my thumb when I was a kid.
7. When I'm alone in the car, I crank the music and sing at the top of my lungs. I don't care who sees me.
8. I have a world class crush on Benecio del Toro.
9. I've had a Twitter addiction since 2009. (I may need an intervention)
10. I hate sharing my food off my plate.