Archive for the ‘booze’ Category

No, no, really, boxed wine is COOL

Tuesday, June 1st, 2010

Every time friends from New York come for a visit, I am reminded how “rotary phone” I have become.  Friends become more and more plugged in, more wired, more informed with each visit while I stay exactly the same: a Kotex user in an iPad world.

On this trip, my friends A and P had with them no fewer than two iPhones, one iPad, and at least one MacBookPro (there may have been two). The irony is that AT&T — Apple’s carrier — never works around here so their phones, their lifelines to the global matrix of influence of power, were useless for three whole days.  P was stuck hanging gates with Jake. I half expected A to start making cheese. They seemed very Amish to me.

They said they like being unplugged. They said it gave them a chance to breathe the country air and disconnect from their busy lives back in the city.  In a nod to their weekend of pastoral living, A and P ventured to Walmart all by themselves and brought back some boxed wine. I think they figured “when in Rome….”  But the wine they bought back was Franzia.  I had to patiently school them in the way of boxed wine.

Franzia: Not okay.

Hardened boxed wine drinkers (not that I associate with anyone like that) know that the only acceptable boxed wine worth drinking — at least among the labels available at the local Wally World — is Black Box.  Black Box has won awards from Wine Spectator and Consumer Reports for its 2008 Chardonnay and 2007 Cabernet Sauvignon, according to the Wall Street Journal.

I started drinking Black Box after I saw my neighbor, a famous photographer, knocking back a glass or two a year or so ago.  I figured, if it’s good enough for her, it’s good enough for me. And the value: Black Box is the equivalent of four bottles of wine for $20.  And because it’s literally encased in a black box, you have no idea how much you’re drinking until it’s all gone.  And you can drink it through a straw.

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This chick isn't me, fyi.

I may not be up on much, but I do know boxed wine.

Moonshine’s Rising Moment, according to Time magazine

Tuesday, May 18th, 2010

Poor Time magazine. How they struggle to maintain a shred of relevancy in today’s fast-paced, crazy, Googley world.

I’m pretty sure ‘Shine has been “having a moment” for generations now.

I’ve said it before, I’ll say it again: I don’t care how many crafty hipsters they interview for this and similar articles; don’t purchase illegal spirits from distillers under the age of 35 because there’s a good chance they don’t know what they’re doing.  Granted, I don’t have any first hand experience with this stuff, but I’ve heard from reliable sources (southern shine runners) that cooking up White Dog can be like cooking up meth. Both can blow up in your face and singe your eyebrows and genitals and other delicate parts of your personage and taste acrid and horrible.  No, it’s probably safer to source Shine from grizzled old coots who live in the hollow and who learned their craft from their daddies and their daddies before them, and someone in the family should have a Nascar connection (before it became “NASCAR”) or at least a pet ferret.

Then you know the shine is probably safe to drink AND will taste like Peach Kool-Aid….in a good way.

Here’s to tomato wine

Friday, March 26th, 2010
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Homemade tomato wine: The height of class and sophistication.

One of the coolest things about my husband is his ability to make due with what he has. He isn’t one to sit around pining and whining for more, MORE, MORE or put off projects until he has just the right tool or gadget or raw material. He is the master of making lemonade from lemons. Or in this case, tomato wine from tomatoes.

Last summer, our neighbor Sam unloaded some 30 pounds of tomatoes on us, and Jake, a wannabe vintner, decided to make wine out of it. When he informed me of his plans, I was like, “TOMATO WINE???? WHO in their right mind would drink such backwoods swill?” I had visions of us tippling back mason jars filled with a rotten, cloudy tomato brew, warming oursevles before a turkey fryer on the front porch festooned with Christmas lights and me remarking that my transformation to redneck woman is complete.

As is often the case, he didn’t listen to my precautions or protestations but bought himself a wine making book and set to work making his concoction. It took six months to fully ferment. We made a big to-do of opening the premier bottle last night. And as damning as this may be to my cultured credibility….

IT WASN’T HALF BAD.

Really. I didn’t mind it. I mean, I probably wouldn’t order a case of LE TOMATO WINE at a roadside wine shop, nor would I rush to open bottles during a dinner party. But for the two of us, at home, alone, in the midst of an economic recession where we’re getting by on Walmart Honey Nut Spins cold cereal….. it was better — much better — than I expected. It was wholly and delightfully drinkable….more drinkable than a Yellow Tail reisling, anyway. It was llight and crisp and fruity, and I couldn’t discern any obvious overtones of tomato flavor. I had only one small glass, due to my pregnancy, but Jake ended up polishing off the bottle. We both remarked how much mellower it tasted the longer we left it to breath.

I think we have ourselves a winner.

I think how some other vintners in the making might have waited until they had JUST the right grapes to make wine. Not Jake. Perhaps he’s just three quarters hillbilly, I don’t know. But I admire his spirit. Up next: His homemade peach and rhubarb wines, mead and merlot.

The brewmaster stews over his skunky brew

Tuesday, March 2nd, 2010
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Jake fills the last few bottles of his skunky brew

My husband, man of many talents and limitless energy, brews a lot of beer.  We usually have at least 2-3 carboys fermenting at any given time. Most of his home brew comes out awesome — like a chocolate stout he made awhile back — but others, like the wheat beer pictured here, come out rank.

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The problem is that beer, like wine, is tempermental. It’s fussy. It needs the right amount of light and air and warmth. You can’t just throw ingredients in a jug and hope they ferment like they’re supposed to. And my husband, because he moves at a million miles per hour, sometimes inadvertently skips over the finer points of the process  and ends up treating brewing like making a pitcher of Crystal Light: Dump and stir.  Sometimes this imprecise strategy works. Sometimes it doesn’t.

As the designated bottling wench, my job was to fill all 40 to 50 bottles of this skunky wheat beer last night. I made the comment that the smell sort of reminded me of urine. Jake, who sat at the kitchen table capping each bottle, said, “Yeah, that’s kinda what I thought too. But I’m hoping the finishing fermentation in the bottles take care of that.”

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It may or may not. We’ll have to wait a month to find out. We think the problem is that we allowed the beer to ferment in a jug set before a window. Beer likes a warm temperature and darkness.We think the sunlight did something to the yeast to make it funky.

We gave the beer a taste last night, and the flavor was surprisingly benign. It just smelled bad. I’m not sure how to divorce smell from taste when drinking beer, but Jake said he’s up to the challenge of quaffing all 50 bottles no matter what they smell like.  I don’t think he can bear wasting his precious brew, no matter how it bad it may turn out. His get-it-down strategy:  Dose each glass with lots and lots of orange and lemon.

Waste not, want not, I guess.  But I’m glad I’m pregnant.  He’ll have to drink this stuff on his own.

Walmart announces launch of their own brand of wine

Friday, February 19th, 2010

wineladies

The world’s largest retail chain is rumored to be teaming up with Ernest & Julio Gallo Winery of California to produce wines at an affordable price — in the $2 to $5 — or “two buck chuck” — range.

Wine connoisseurs may not be inclined to put a bottle of the Wal-Mart brand into their shopping carts, but “There is a market for inexpensive wine,” said Kathy Micken, professor of marketing at University of Arkansas, Bentonville. “However, branding will be very important.”

Customer surveys were conducted to determine the most attractive name for the Wal-Mart wine brand. The top surveyed names in order of popularity were:

1. Chateau du Traileur Parc
2. White Trashfindel
3. Big Red Gulp
4. World Championship Riesling
5. NASCARbernet
6. Chef Boyardeaux
7. Peanut Noir
8. Ah Kain’t Believe it’s not Vinegar
9. Grape Drank
10. Merlot Brow

The beauty of Wal-Mart wine is that it can be served with either white meat (possum) or red meat (squirrel).

( ;-) My mother-in-law sent this to me. I took the liberty of adding a classy picture.)

Crisis on campus?

Wednesday, November 18th, 2009

I’m going off-topic today to write about a very disturbing topic that I see splashed all over the bucolic southern university campus where I often go to write: rape.

It appears that this university  — this elite white-bred college that costs $52,000 a year where 80 percent of the student body is in a fraternity or a sorority that also boasts one of the lowest endowments in the country (i.e. no one here is on financial aid) — is in the midst of a rape crisis.

Is it? Otherwise, how to explain the recent rash of  fliers and placards and banners decrying sexual assault I see all over the place? In the past month alone, I’ve read two anonymous first-person accounts of horrifying date rapes taped to the inside of the womens bathroom stalls. This week there is a disturbing letter to the editor of the student newspaper from an anonymous 19-year old woman who explicitly details her recent assault by a friend of a friend.

To say it’s all very sad and creepy and depressing is to overstate the obvious. I couldn’t help but notice that the common thread in the three anonymous first person accounts was: “I drank so much I blacked out. The next thing I know I was naked and he was on top of me….” It makes me wonder how much date rape could be avoided if men and women didn’t feel the compulsion to drink themselves into a stupor, where faculties become so impaired that when she says “nnnnnooooo,” he hears “mmmmmm.”  Because I just can’t believe all men transform into sexual predators just because 14 Bud Lights may have passed their lips. Sure, some men do. Many do. But many are probably just as drunk and out of their minds and out of control as she is; he thinks he’s hearing things he’s not. He thinks he has her consent when he doesn’t. She’s in no condition to give it,  he’s in no condition to process her bodily cues. He interprets the silence, the inability to draw the line, as some twisted form of “yes.” And he’s really horny.  Enter the quagmire of date rape.

I’m reminded of a conversation I overheard between two sorority sisters a year or so ago. They were complaining about the five drink maximum — five drink maximum, five drinks is a lot!! — that had recently been implemented by the handful of drinking establishments in our small town.

“Yeah, it totally sucks,” said one, who looked like she couldn’t have weighed more than 103 pounds. “That’s why I order five shots of Jagermeister one after the other.”

She was on a mission to get completely blotto. Some dude somewhere on campus was on a quest to do the same.  Those two meet….who knows what happens?

UPDATE: Jake pointed out that the university probably isn’t in the midst of a sexual assault crisis. He said he thinks November is probably sexual assault awareness month, or some such, hence the glut of information and stories around campus. I hope he’s right. It sure got my attention.

Busted ginger beer

Tuesday, November 10th, 2009

Last night over pizza, we cracked open our very first bottle of Jake’s homemade ginger beer…..and although the taste was crisp and clean and spicy, there was no carbonation. The beer was totally flat.  Flat as an Eastern European supermodel. There wasn’t an ounce of fizz. No bubbles, no head, whatsoever.

We were crestfallen….brewfallen.

It’s such a bummer when you go through all the time and energy to make 5 GALLONS of homebrew and not have it come out!  We have 5 GALLONS of flat ginger beer!!!  What do you do with 5 gallons of flat bottled beer?  Dump it into the sink hole?  Feed it to the chickens? Bake 450 loaves of ginger bear bread?  Drink it?   (Knowing us—the two biggest skinflints in SkintFlint Ville—we’ll probably drink it, grimacing with every swallow. “No wounded soldiers, bro!”)

Though all may not be lost.

After doing some research on the Googles, it seems that the most likely culprit is that the ambient temperature in the grotto — the subterranean space beneath our house we converted to a wine/beer cellar — is too cool for beer. And this particular brew may need another few weeks to finish carbonating.

So we’ll make some necessary changes to our operation and try another taste test in another couple of weeks.

“It puts the lotion on the skin.”

Monday, November 2nd, 2009

We have a dungeon in our house.

I guess it’s technically a cistern. It’s a 15′ by 8′ concrete room once used as a holding tank for water that’s accessible by a trapdoor in the floor of our mud room.  But it looks like a dungeon. It feels like a dungeon. It smells like a dungeon. It reminded me so much of a dungeon that the first time Jake ventured down there (I wouldn’t dare), he couldn’t help but look for scratch marks on the wall, evidence that a prisoner had once attempted crawl out, sort of like that scene in The Silence of the Lambs where the creepy skin sewer lowers Jergens down into the pit commanding the wailing girl to “put the lotion on the skin.”  Yeah, it’s like that.

No scratch marks on the wall.....except for Jake's.

No scratch marks on the wall.....but that could change if Jake misbehaves and I give him a "time out."

We’ve always known it was there but never thought about using it until Jake and I began to mutate into these insufferable DIY rejects who needed somewhere to store all our home brew, homemade wine, canned goods and raw fruits and vegetables.  The room maintains a stable, moist temperature of roughly 52 degrees, so it’s perfect for storing food and libations for the Armageddon! (C’mon, Armageddon!!! We’re ready for you!!)

While ya'll be working, we be swilling.

While ya'll be working, we be partying, Armaggedon-style.

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We bought four commercial-grade, stainless steel 5′ shelving units at a restaurant auction recently for a mere $200 for the purpose of stacking our sustenance in preparation of The Final Days….pretty sweet, eh?  A friend suggested we dub the subterranean space The Grotto, which sounds so fancy and important; if only we weren’t fermenting such abject Nascar swill such as rhubarb, peach and tomato wines. I blame Jake — he’s much more liberal than I am when it comes to defining a “fine wine.”  Though we do have some respectable wines  going, such as reisling, merlot and mead (I only include mead because I just read it’s trendy). The merlot is made from grapes Jake picked himself. So maybe this room will be a grotto yet.

The vintner inspects his vintages. (Looks like he could star in his own Fetzer commercial, doesn't it?)

The vintner inspects his vintages. (Looks like he could star in his own Fetzer commercial, doesn't it?)

Four beers we have brewing: Whitey’s Gone Fishing Pale Ale (named after Jake’s grandfather), Grandma’s House Chocolate Mint Stout (for Christmas, natch), Bitching Belgian White and Ginger Beer.

Beer. What else?

Homebrew. What...you expected an MGD?

Look at the scraggly nest hanging from the ceiling. Oh wait, that’s me.

"Jake, it puts the lotion on the skin.....or else!"

"Jake, it puts the lotion on the skin.....or else!"

Making mead with the man

Wednesday, September 30th, 2009

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Who drinks mead?

Me and Jake, apparently.

And we don’t even play Dungeons & Dragons.

About six months ago, Jake got a bee in his baseball cap to make this medieval-era wine made entirely of honey. Some of his clients raise bees, and were kind enough to give him 14 pounds plus 5 gallons of the bees’ output. I wish we could have used some of it for culinary creations we already know are drinkable/edible, but  my request – alas – was rejected by mine lorde of the manor, trewly.

Mead consists of three ingredients: honey, water and yeast. To be called mead, it must contain at least 51 percent honey. I had a taste of it last night, and I’d say that’s about accurate. It’s a sweet, sweet wine.

We’ve already been fermenting the mead in a carboy for the past 6 months. Last night, it was time to transfer the beverage to bottles, seal them up and allow it to ferment for another 6 months. (Making wine takes considerably longer than making beer, which only takes a month or so.)

Jake has been regular visitor to our local recycling plant as of late to collect empty wine bottles. I can just picture my husband climbing inside the massive trailer containers filled with empty beer and wine bottles of every color and condition, scouring through piles of broken glass, looking for survivors that don’t contain any cigarette butts or spittles of the chewing tobacco at the bottom. (Blugh. This is one task I let him do all on his own.)

We now must have 200 empty used bottles of Fetzer and Yellow Tail in our back room. He brings them home, laboriously scrapes the labels off each one using carpentry tools and hot water, then sterilizes the bottles in a solution of bleach and iodine. Then he calls in his bottling wench (me), gives her a cookie to keep her quiet, and tells her fill 50 bottles with Beowulf’s nectar.

After I had finished filling the bottles with mead, Jake inserted a cork in each one, a surprisingly labor-intensive task that requires a special corking device that makes a high-pitched, anguished squeezing noise when the cork is forced into the bottle that reminded me of what a chicken might sound like when squeezed to death. It made the hair on the back of my neck stand on end.

After we had corked all the bottles, we stored them on their sides — they have to be laid on their sides for some reason — and allow them to finish their fermentation, which will be complete six months hence.

So I’ll probably be doing a reading of Chaucer at my house sometime in March.

The habanero beer is a “success”

Sunday, September 20th, 2009

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I’m calling it a success because it was my first batch of home brew ever AND it was drinkable. Meaning, I was able to quaff an entire bottle without trying to convince myself it WASN’T swill.

The flavor was light and crisp with no beery aftertaste. If I had to dig deep into my bag of brewer’s verbiage, I would say the beer imparted “grassy notes” because peppers, even the searing hot kind, taste grassy…there’s no getting around that.

As for the heat factor, there was only a lingering wisp of fire at the back of my throat after each sip — not enough to detract from the flavor of the beer — which was my aim when brewing.  (Even though that makes it sound like I had a clue what I was doing when following the recipe.)

Habanero beer isn’t for everyone, but for fans of hot food like Jake and myself, it hit the spot.

Only 46 more bottles to go.


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