Butter is Better

The lady (we'll call her "Big Bird" to keep with the theme here) and I spent the day in NYC yesterday. It was just a quick getaway to get out of dodge and get into dodge-ing pedestrians and potholes. First stop was one of my fave pizza spots, Posto, on 18th and 2nd. We try hard at home to make perfect thin pizza crust, and we're getting pretty good at it. I wanted to show Big Bird just how thin it could get. I happen to love Posto, but many I've turned on to it hate it, saying "it's like eating pizza on a cracker" because its so thin and crispy. The thinner and crispier the better, I say. Plus, their ingredients are so fresh. Try the shroomtown pie; wild mushroom mix drizzled with white truffle oil.

Now onto why I really wanted to write about....

After lunch we walked around SOHO for a few hours, just enough time to crave a late afternoon cocktail. I knew that Tailor was close by so we walked over there. I don't think Big Bird has ever been to any of these uptight cocktail bars. You know, the ones who try so hard to re-enact the snobbishness of the aristocratic culture in the 20's, 30's, and 40's, as well as re-enact, and a lot of the time, reinvent the classic cocktails of that era. I love it. So we head into Tailor and go downstairs to the cocktail bar area. The personality-less, vintage-uniformed mixologist who looks like he could have doubled as a Nazi butler comes over and gives us a menu. First on the menu, and as far as I am concerned, only on the menu, was a drink called "The Crumble," tipping the scales at a whopping $14. Served in a lowball with one giant rock (I love the giant rock, it's a way of keeping your drink cold without watering it down), "The Crumble" simply consists of browned butter rum, clove, Poire, (Poire is a sparkling pear cider from France) and whole shitload of deliciousness. It smelled like a spiked Werther's Original candy on top of creme brulee without the sweetness. it was straight up caramel, burnt sugar, toffee, butter, and a hint of that nose hair singeing alcohol. I could have drank enough of them to burn a serious hole in my wallet and stomach lining. Oh by the way, Big bird had a Kumquat caipirinha. Good, but it didn't stand a chance next to "The Crumble."

Since Big Bird and I are into drinking AND churning butter (Laugh it up Ernie), I asked how it was made. Simple. A quarter pound of butter per liter of rum. Brown (not burn!) the butter in a pan, add it to your liter of rum (they use a rum called "Fleur de Canne" from St. James distillery on the French-Caribbean island of Martinique. Its an average rum according to them, no need to get anything fancy). Chill it down in the fridge overnight. The next day the butterfat will have hardened again and separated to the top of the container, remove it. After you've removed the hardened butter fat, strain the rum into another container and voila! You've got your browned butter rum. Grab a bit of clove, and a small part sparkling pear cider if you have it, or substitute with sparkling apple, and you've got yourself your very own Crumble. Im going to try my hand at this today so stay tuned!

Bert

The Restaurant

Yaaauuuuuttttt!! The Restaurant at Rowayton Seafood. Rowayton; home to supreme existentialist Andy Rooney. Yaaauuuuttt. Nice little place on the water in southern Norwalk. It's officially Norwalk but I was informed that they have their own post office. Good company. We got a 200000000006 Grgich Hills Fume Blanc to start. I always liked this wine in my retail days but I probably wasn't as good a palate back then or maybe the wine was better. Anyway, it had this indigenous, Finger Lakes tinge to the palate. Like fresh concord grapes skins. I picked those babies during my childhood so back off. Not a whole lot Fume or Sauvignon to it. Interesting but not worth the dough. Nice Belon Oysters from Massachusetts and some Umami Oysters from Rhode Island. Good and clean, fresh and no miles in an airplane. That is what one of the guests was interested in. Green or not-green, it's part of the conversation these days....well sort of. I'm not a a green Nazi but it doesn't hurt to at least contemplate it. Dinner was a mixture of seafood stew, some scallops on the table and a single salmon steak. I had lobster ravioli in a cream sauce with parsley and a side of sauteed spinach. Very fresh, very simple and quite good. No complaints. The second bottle we had was the 2005 La Spinetta Ca Di Pian Barbera d'Asti. Very nice wine. 2005 really made wine making easy on the European continent I think. I like. This particular bottle was good out of the gate. Easy fruit, soft tannins and just a good, easy drinking persona. Everyone commented on this wine but it didn't' really go with any of the food. Warm chocolate cake for dessert and a double espresso to go; probably why I'm wired now and writing. Sitting here drinking a two-day-old, 2006 Capiaux Cellars Freestone Hill Vineyard Pinot Noir from the Russian River. Sean Capiaux made a name as the winemaker at Peter Michael and currently makes killer Cab's at O'Shaughnessy. This label is his own and he sources some serious fruit. After two days this has nice spices, potpourri hints and a little sour cherry-cranberry thing going on. The structure is still there and probably the only thing wrong with it is that it is a little bitter. I rather enjoy it. The wife is drinking a Dogfish Head 90 minute IPA and has just given up on it. Looks like Daddy is gonna finish it. Van Morrison Live at Montreux 1980 on WLIW21. Didn't know I like Van Morrison that much until Bert played it on Christmas Day to complement my wife's childhood video's she received from her mom.

-Ernie-

I'll Have Another

We reserve the right, here at The Cork Soaker, to contemplate all libations and food, maybe music and on occasion philosophy. We'll try to keep it about things you put in your mouth, well not all the things Bert puts in his but you know what I mean. Bert let "The Street", as we call it, go to his head. With that being said we are definitely going to talk up or down, beer. I'll talk down. I had a Sam Adams Winter Brew last night. It tasted like a gussied up Genny Cream Ale. No joke. It may have been that I went from Harpoon IPA to this Winter Brew that made it seem so creamy but it honestly wasn't anything special and just wasn't all that. People love Sam Adams and when you love something so blindly sometimes you just get it wrong. Take Jesus for example. Aside from that, I had a good time. That is what was important. The drink doesn't make the night; the company does and company was good. Black Duck baby. Cool little Ice Breaking Bardge that is officially retired and now is a pretty sweet watering hole in my new neighborhood. Good wings, fairly hot and supposedly one of the best darn burgers in Fairfield County. Come on and visit.

-Ernie-

Cotes-du-Right-On!

I dont get all the hoopla about Chateauneuf-du-pape. The wines suck. I rarely buy them, and if i do, its maybe a blanc, or something from a producer that I know doesnt make monstrous, over-ripe, alcoholic bombs. Think Clos des Brusquieres. I do love me some northern Rhone wines though. Syrah doesnt get any better than that. Mmm that unmistakeable white pepper. Cote-Rotie, Croze-Herm (and just Hermitage if i ever get the rare opp. to drink it), and most importantly, the neither-here-nor-there, Cotes-du-Rhone. Which i guess would be classified as southern Rhone more often than not. Oh well.

Right now ive got a $10 stiffy over a wine that i know nothing about. I dont know who makes it, i dont know where it comes from, I dont even know if it's a real place. All I know is it's flippin' delicious, and that's all that matters. And sometimes this is the best damned feeling in the whole wide world. Its just a stright up no frills good wine, that didnt slice my paycheck in half.

What is this faceless mostly grenache with a bit of Syrah wine? It's 2007 Les garrigues. Sue me. Im getting off on this wine. its fun, its effortless, its easy but not slutty, it lipsmackingly delicious.

Someone I know just told me about an old Beaucastel they drank. I guarantee that i am getting heaps more pleasure than they got when they drank that wine. It probably smelled like someone took a massive shit in the bottle and let it sit there for years. And that someone was a horse. And that's not terroir by the way, that's a dirty winery. Not only did they probably spend 50 times more than i did on this Les Garrigues, but they probably wouldn't have pretended to enjoy it as much if they didnt know it was a Beaucastel. Which goes back to me loving the fact that I am drinking a wine that i know absolutely nothing about. I'm not saying I love not knowing anything about it, i don't look for that when I choose a wine. I just love the outright ease and pleasure i get from it. It's effortless.

What is my point? It's just to shut up and drink. Stop being pretentious. Stop looking at the label. Stop looking at the score. Stop pretending its good wine. Because i guarantee you that if you put on a blindfold and drink it next to a les garrigues that you would join me in my $10 stiffy session i'm having over here. If people could do this more often the world would be a better place. Forget about whats on the label. Just look at what's inside the bottle.

Stay tuned to my next entry, where I will probably completely contradict myself.

-Bert

Lick This Blog

You heard Bert correctly, I'm a little cynical but mostly just straight honest. Cynicism and taste are irrevocably linked when you take into context the massive amounts of wine and wine marketing that exist out there today. Santa Margherita Pinot Grigio for $24? I don't think so. Maybe Kofererhof Pinot Grigio. At least you know the cost is to run the family farm and keep its inhabitants living their humble lives. I like 'disrespecting wine'; opening bottles that people hold in such high regard because nostalgia and mental images mean so much more than the simple realities, waiting for that perfect moment to be underwhelmed. Is that cynical Bert? Close your eyes and open it up. If it's good, then what do you know, it's good. Surprise, surprise. Oh yeah....and I'm long winded. What am I drinking right now? Here is some pretension for yalls laymen......2007 Biffar Deidesheimer Herrgottsacker Riesling Kabinett. Pretension only exists until you understand what is being said. Terry Theise calls this a "First Growth" quality estate from the town of Deideshem in the Pfalz region of Germany. Herrgottsacker references the vineyard, I'm assuming Herrgottsack with that funny German 'er' attached. Riesling is the great grape of Germany and Kabinett is a reference to when the grape is picked. In the wacky world of Pradikats, it is the first pick. I don't know much about this winery, my information is from one of the colorful books that Terry Theise puts out every year pertaining to the new vintage and the wineries involved in his importing business, but I'd have to say there is definitely a fine amount of 'terroir' showing off in this wine. Great balance of salinity, ripe fruit, residual sugar and that beautiful thing acidity. The finish keeps asking me to suck the lemon again if it is only the corner of a small wedge. It's nice to get a rip of mineral before the hint of muffin-top citrus-peach glides over my tongue. Finish, finish, finish. okay I'm done. Maybe not. I like the rambunctious style of note taking, the free form is both right and wrong but in between you have your picture. In all honesty I don't care what someone else tastes. Not that I don't care about their experience but that I don't much care for words. Ironic. Bert thinks I'm a hypocrite but what else can you be if you want to learn.

Soak My Cork, Dude!

Yeeeeeeeeoooooouuuuuuup.  Im "Bert."  Soak my Cork.  Left of center wine blog in your face!  Get ready for real wine talk, from real wine people.  You wont catch us cupping robert parker's balls on this blog!  After all, he IS what is wrong with the wine world today.  Not to mention a few others as well.  The other blogger here, who goes by "Ernie,"  is probably going to catch your attention.  He is the most cynical dude I've ever met.  Just don't try and sell him a car!  

We taste, we drink, we spit, we swallow.  And from now on, we're going to write about it.  

Stay tuned!