January 15, 2019

Caught this post by Ace of Spades because it had to do with one of my favorite subjects: wine:

Oh, to answer the question: “good wine” means the one you like and can afford (the cheaper the better). I generally stick to a particular style of wine, and currently that means Australian Shiraz or Shiraz-blends that are made in the old style of big fruit and not a lot of tannin and acid. Unfortunately they are getting harder and harder to find, because ass-hats like the writer of the above review have an out-sized influence on wine-making style. Don’t let their virtue-signalling idiocy influence your wine buying. Wine writers are mostly full of shit, and themselves, and what little utility they provide is a consistency in description, and not all of them can do that. Find one who makes sense, and figure out how he describes the kind of wine you like. Hell, he might hate it, but as long as he uses the same descriptors you’ll be fine.

I never thought about using that strategy before, but I’ll bet it works. I’m no wine snob, but if other folks want to be so that’s OK with me. With wine, it’s all about the mood and what you like.

…BTW, there are two really good movies having to do with wine: “Sideways”, and “Bottle Shock”. “A Good Year” isn’t bad, either – but then again, how could it not be? Anything with Russell Crowe in it has gotta be good, right?

But I digress.

Me, I have to say I’m not really adventurous when it comes to wine, but I’ll try anything once. I do try to stay away from Cabernet Sauvignons and Chardonnays, only because I find them a little heavy for my tastes. For reds, I’m more of a blends guy. I absolutely luv-luv-luv Greg Norman Estates Cabernet Merlot and virtually any kind of chianti. As far as whites, my go-to is Pino Grigio, the drier the better. My daily habit is a couple of glasses of Principato, but on a hot summer afternoon after a round of golf a chilled glass of Sauvignon Blanc, Chenin Blanc, or even a Riesling, is OK by me.

You can read the rest of Ace’s post for good wine talk, but check out the embedded video for chicken-fried steak. Man, that got my mouth watering pretty good. The chef’s idea of cutting the fat out of that pice of ribeye and using it for flavoring is pretty cool. Just so’s ya know, just as Omaha Steaks makes one helluva pot roast (although you got to keep checking for when it’s on sale), they also make a very nice chicken-fried steak. Heat both sides in a 400-degree oven for 15 minutes a side and it makes for a very nice dinner with shredded or diced potatoes.

…and the chef is right about beef and pork fat. Never, ever cook your bacon in a microwave! Cook it on the stovetop and save the reserved grease for when you’re doing home fries or shredded spuds, or (my favorite) cook your cut-up Brussels sprouts in it with a little white wine, garlic, and chopped onion. You’ll be glad you did!

Filed in: Uncategorized by The Great White Shank at 01:32 | Comments (2)
  1. If you like Chianti, try a Valpolicella Ripasso. Usually inexpensive and very drinkable. Also fond of Pinot Noirs from Willamette Valley. Have to admit I am a huge Cab fan, bigger the better. But as you said, the most important thing is to drink what you like and ignore the vino-snobs.

    Comment by Goose — January 15, 2019 @ 10:30 am

  2. Thanks, Goose – great suggestions. I will take them with me to the local Total Wine this weekend since all of a sudden I happen to have a couple of empty slots in my wine rack after the holidays! Thanks for the comment!

    Comment by The Great White Shank — January 15, 2019 @ 10:17 pm

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