I have gotten a lot of mileage in this blog about Al Gore “inventing” the internet and winning a Nobel Peace prize (I didn’t imagine that).
I just found out that …
- he won a Grammy
- he roomed with Tommy Lee (Men in Black) Jones at Harvard
- PETA is mad at him for not being a vegetarian [I think there are some PETA people with anger issues]
- his daughter Kristen is a writer for my favorite TV cartoon Futurama
- he made the closing speech at the World Meeting on Climate Change & Wine held in Barcelona in 2008 [now I’m impressed]
- there is absolutely no truth to the rumour that Al Gore is taking credit for inventing Gewürztraminer
I really think Spring is upon us. I put a perfectly good Côtes du Rhône outside on Sunday and it saw it’s shadow. So I drank it.
For those of you looking for a good red wine under $12 [unfortunately $12 is the new $10] look no more.
This will be my one and only post on the drink known as Jägermeister – the German 70-proof digestif made with 56 herbs and spices. Those of you that have used Buckley’s cough syrup already know what it tastes like. In truth, Jägermeister was originally made to be a cough syrup. Now it is the friend of college kids everywhere who want to drink 70-proof digestifs.
As you can tell, I’m not a big fan. Alarmingly my wife is.
However – it caught my attention this week in a Sports Illustrated article. It appears that Croatian soccer coaches have the same discerning taste as a college student at the liquor store on a Thursday night.
If I ever steal a credit card from a professional soccer player and find myself in a wine store I don’t think I’m buying $680 of Jägermeister. Just sayin’.
I have recently come to the conclusion that I have the gift of making great gravy. I think that’s important. In fact I think some of you right now are saying “I wish I knew how to make great gravy”.
Here are the secrets to my success.
- French copper pot purchased in Paris (point of purchase optional)
- A whisk, some butter, some flour to make a slightly browned roux
- Drippings from the meat that you just cooked
- Boiling water from a kettle and a small amount of a stock cube
- A good glug or two of what ever red wine you’re drinking.
My guess is that the glug of red wine makes all the difference.
What wine do you use to make gravy?
My favourite gravy quote comes from a Simpsons episode.
Dr. Hibbert: Well, your cholesterol level is lethally high, Homer, but I’m more concerned about your gravy level.
Homer Simpson: Now, wait a second. You doctors have been telling us to drink eight glasses of gravy a day!
Dr. Hibbert: [laughs] Well, you’re a little confused.
Homer Simpson: Oh, confused, would we?
Whenever I feel like my wine selection has gone off the map I go back to a Côtes du Rhône. Really any CDR will do.
Whenever I feel like my perspective on wine has gone astray and I start using flowery descriptive words I go back to Billy Munnelly – my wine guru / sansei / Yoda.
Billy’s back with a fresh new web site and a great Facebook feed of wine recommendations and descriptions. His last recommendation that I acted on was the Chateau Hauchat Fronsac – a Bordeaux for under $15. I bought 6!
Check out Billy’s “Wine by Mood” – the cleverest thing ever written about wine.
Who is Billy? Billy is my favourite wine writer – funny, irreverent, slightly silly, and a man who appreciates a good glass of wine (although I suspect that it seldom stops at one glass).
What’s not to like about this man?