Archive for the ‘Wine and Liquor Reviews’ Category

I know. It’s been simply ages. I apologize. Day-side activities took me away. But I’m back. Before jumping back in full swing, I thought I’d start us off with a little light reading. What’s that, you ask? Thirsty Thursday, of course.

This Thursday, my partner in crime and I invite you to try out the Seasonal offering of Honey crisp Apple Wheat from Shock Top. I’ve said it before, and I know I’ll say it again – I am not a drinker. Heck, back at the beginning of February, I even gave up soda. For good. Yeah, I’m crazy. I know. But let me tell you – this ale is incredible.

I twisted off the bottle top and gave it a sniff. The Partner in Crime seems to find this really offensive, but I smell everything that I eat or drink. It’s almost like some weird compulsion. You don’t get it either? Eh, join the club.

But seriously guys, I have to tell you – this smells like apples. I don’t have the best sense of smell, but one sniff and you know this is an apple based beer. And have you ever tried a Honey Crisp apple? They are the best. Translate that to beer. Seriously.

Here’s how the Partner and I felt about this beer (Me: Pink, Him: blue):

Mouth feel: Light with a great deal of effervescence. 
What? Mouth feel? I don’t get this. LOL. Seriously. It feels like liquid. In muh mouth.

Bouquet: Almost white wine like. with a large hit of apple.
Oh yeah, I almost get the white wine reference. Except this shit is good, unlike white wine. Or any other wine. Blech. Huge hit of apple. Not a typo – not a hint. A BANG. KABLOOEY. 

First taste: The first bite into an apple. You can almost feel the crunch. With a bite of your normal Belgium wheat.
What he said. I mean, seriously. 

Aftertaste. Again this beer gives a slight wine taste going into the aftertaste. Bitter but with the better parts of a fruity white.
   Again, I don’t know about all this wine shit, but I know that it doesn’t leave a gross aftertaste in my mouth. Did I mention beer is, for the everything-except-this part, nasty?

Over all:
The shock top gives a great cure to the boring orange ideas behind all Belgium wheats. The apple pairs well with the smooth yet bitter bite of the brew. The slight introduction of cinnamon really brings everything together. I would give it a 3 out of 5
5 out of 5. 

So, there you go. Buy this beer. It’s Shock Top. It isn’t top shelf, so it isn’t expensive and it’s most likely sold everywhere. But it’s damn good.

Recommended Rosé

Pamela Geddes (Spain) La Rosita 2003

OK, not a Champage, but a delightful sparkling rosé from one of the most interesting winemakers around, Scot Pamela Geddes. Pamela gave up a career in the Scotch Whisky industry to make wine, first in Australia, then South America, and finally at her own winery near Barcelona in Catalunya. This is Pamela’s sparkling Monastrell rosé a 12.5% beauty with a pale pomegranate colour, delightfully small, persistent bubbles and a nose crammed with fresh, summery berries, a touch of briar and a delicious creaminess. On the palate it is off-dry, with super ripe berry fruit, and a character of cream and strawberry pulp. The acidity is beautifully judged, with the mousse soft yet persistent, in a really lovely wine. £9.99, Cornelius, Hendersons, Peckhams, Luvians,

If the idea of matching Champagne to curry brought you up short a couple of sentences ago, I’m not surprised. That, too, would have been my reaction until last year, when I got to taste the latest releases of Krug with a selection of curries. A pairing of Malabar lobster – all coconut sauce and delicate spicing – with the Grande Cuvée stands out in my memory as one of the best matches of the year. But rich, weighty Champagnes, such as Krug’s Grande Cuvée, Bollinger’s Grande Année and Mumm’s Grande Cuvée are natural matches for richer styles of seafood, whether spiced or not. A relatively plain dish of lobster (or even langoustines) grilled and then smothered in butter, partnered with a green salad and one of the above wines would be my idea of Valentine’s Day heaven.


I might even be tempted to partner such a wine – especially one with a bit of cellar age – with foie gras terrine on toasted brioche. Not only do the flavours of wine and dish complement each other, I honestly think that a rich, dry wine with good acidity (such as Champagne) is a far better match for foie gras than Sauternes or other sweet wines, as I find the traditional pairing somewhat cloying and sickly.

Poizin Zinfandel

Posted: Sunday, 18 December, 2011 by deacongray in Wine and Liquor Reviews
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Armida Winery’s “Poizin” Zinfandel 2009

I wanted to start this section with a wine that catches the eye. Poizin,  “A wine to die for”, certainly has eye appeal to the discerning goth vampire, or anyone with a good sense of humor.
The wine is a Sonoma County based wine, that comes in a beautiful decorative coffin, with a bright red skull and crossbones on the label. With the obvious gimmick involved with the wine I have to admit my expectations were pretty low. “Poizin” however was a shocking surprise when it came to such wines.

It is a full-bodied wine, very fruity up front, with a touch of plumb, blackberry and a touch of oak and spice at the finish. On a scale of 1-50 I would rate this wine as a strong 38. For the price, which is around 20 a bottle I would say you get every cent you paid for it, and a pretty cool little coffin to go on the mantel.