DISCOUNT WINE CELLARS

There was a bottle lined-up with the other Californian offerings at the store, and I thought I had heard of it somewhere before. Chablis. The name resonated way back to my pre-wine consciousness. Why was that name so familiar? I don't recall every tasting any. Then I read-up on the wine I was planning to drink, discovering that 'chablis' has long been synonymous with 'white wine'. I must have heard reference made to chablis in movies, on television, and at my parents' parties. Now often associated with cheap wine, its value has deteriorated over the years. Actually, my choice was very cheap which was why I bought it.
According to Jordan Mackay this is unfortunate and ironic since Chablis comes from the Burgundy region of France. That is, one of the most famous wine regions in the world, known for producing high-quality products, bottles suitable for the wine cellar. Moreover, chablis is actually chardonnay. The only differences are that chablis is bottled without oak, and usually misses the tropical qualities of a chardonnay which would likely be produced in a hotter climate. Without oak, vanilla, toast, and spice or also supposedly gone. Instead, chablis relies on the flavors of the grape itself: green apple, lemon and pear. Sounds alright to me. I don't mind the sound of mineral undertones either, but the grainy texture I'm expected to experience does nothing to excite me.
Then again, the bottle in front of me is from California, which is where we get so much of that tropical, fruity, oaky chardonnay. Perhaps it isn't best to have any expectations. I'll just drink and enjoy.

Labels: Burgundy, California, chablis, Chardonnay, cheap wine, Discount Wine Cellars, France, wine cellar, wine cellars

If you look up wines to pair with pork tenderloin, perhaps have an idea of what style you are looking for: pork tenderloin is versatile. Apples, mangos, lemon, lime, garlic, spice: what's your fancy? Maybe work in reverse: what wine would you like to serve tonight?
For us, the choice of recipe is based on what ingredients we have in the refrigerator. Tonight we are serving Pork Tenderloin marinated in Tikka sauce, lime, soy sauce, then grilled. Tikka includes ginger and garlic flavors which, when combined with the lime and soy sauce, will provide a mildly spicy, aromatic marinade.
For this dish I have located wine pairings for both spicy and lime-marinades as a base from which to decide on tonight's bottle. The resulting wine list draws from diverse ends of the wine cellar. Maybe serve this recipe once to guinea pigs first (ie. family). make sure it is worth the expense of a really good wine. If it is, then don't be afraid to serve a good quality Gewurztraminer or Riesling, which will bring out the lime in your marinade. With the Tikka sauce, however, the choice is difficult. I'm not fond of dry reds, such as the suggested Pinot Noir. I may go out on a limb and try a Red Burgundy which goes well with pork tenderloin in general, though is not specifically paired with this savory dish. Who knows? I might hit on a great combination. Then again, I may make a good guinea pig myself.

Labels: 108 bottle modular wine cellar, Discount Wine Cellars, food, gewurztraminer, pinot noir, Riesling, wine cellars big bottle

Do you remember that part in the book 'Bridget Jones' where it's really hot, so Bridget starts drinking loads of smoothies? She thinks that because they're fruit and liquid she'll lose weight, then discovers how calorie-packed they are and gives them up. It's true that smoothies can be as high or as low in calories as you want. For a thicker smoothie, add more ice or freeze juice or fruit first. For something thinner, add juice or water. More protein needed? Yogurt or whey powder work well.
Me, I just want to drink my fruit as an alternative to eating it. Fruit is great, but sometimes eating anything gets boring, especially since I'm the one who has to prepare it. If I asked my husband I'd get cornflakes or toast (God bless him, he makes the best cup of tea in the world). Then again, I wouldn't have the following for lunch. I made myself one last night and drank it too fast (the wine was disguised by the rich fruits), finding myself with a headache and 100 points behind at Scrabble. This drink belongs in a wine cellar for the alcohol content.

Lush's Fruit Smoothie
1/4 cup red wine 1/4 cup frozen blueberries
2-3 chopped strawberries (dependin on size)
1/4-1/3 chopped banana (depending on size)
ice to taste

Blend all of these together and drink (or eat) slowly. If not, then the brain freeze will get you before the alcohol does.

Labels: big bottle wine cellars, Discouint wine cellars, grape wine charms, smoothies, supreme wine cellar sale

Now that my girls are getting older, they're more willing to try new new things. I just have to be sure not to say certain words such as 'curry' which start them thinking of a particular spicy meal they once had and did not like. It's all psychology.
Tonight we had Thai Curry Shrimp, a recipe I found while looking for ways to use red wine. The shiraz lingering in my cupboard was just right for this recipe, complimenting the flavors of 'Tikka' paste, soy sauce, and olive oil.
The recipe recommends marinading the shrimp for 15 minutes or longer. I would concur. The shrimp which I did up first (a small amount in case my daughters did not like the dish) were marinaded for about 1/2 an hour and were very tasty. Faye and Eve ate these up with eyes rolled back in delight, but it was dinner time by then, an example of poor timing on this chef's part. I should have put these 'tasters' out earlier because I was then cooking the other shrimp in the mixture of 'Tikka' etc. without time to properly marinade them. On the other hand, with the added heating and more red wine, the remaining sauce thickened beautifully to pour over the rice noodles and stir-fried vegetables we ate along with the shrimp.
If you have a shiraz in your wine cellar, Thai Curry Shrimp would pair nicely.
Bon Appetit!

Labels: .com wine charms set, curry, Discount Wine Cellars, shrimp, supreme wine cellar sale, wine cellars big bottle

L'Espalier is one of the most expensive restaurants in the United States. Located in Boston, a meal there can cost dearly. Chef McClelland's tasting menu costs $185 per/person. For those of you willing to splurge on the tastes of a great restaurant and the skills of a sommelier, L'espalier offers some interesting events which cost quite a bit less (though you may still need to go for a burger later or sell a kidney on E-bay.)
Every Monday, this Boston gem offers a themed 'wine' night. Apparently, the chef and the wine director get together in the cellar, open bottles, talk about combinations of food and wine. Sounds unrealistically civilized, but beats sitting in the pub listening to some guy tell jokes about a Scotsman, an Englishman, and an Irishman. These wine-tasting events are meant to be casual, to encourage conversation between participants, and are hosted by Erich Shliebe, the sommelier. Everyone is welcome: you don't need to be an expert, just rich enough to afford $60 for the privilege. For this money participants will also enjoy a 4 course tasting menu 'composed' by Chef McClelland, from which some items eventually find their way to the main menu. You could be a high-flying guinea pig. Upcoming themes include the Loir and the Rhone; Spring Fling; March Madness; and for Easter, rose colored glasses.
I was taught to know that when no price is indicated on an item, I cannot afford it. Cheese Tuesday at L'Espalier does not show a price, at least not on the website, so I guess I couldn't even peak there. I might get charged an eyeballing fee. Here, sommelier and fromager combine their talents to offer a 'grand cheese tasting' along with music and a 3-course meal with paired wines. The next series is New England Cheeses from the Shy Brothers (March 23rd). After that, try cheese and chocolate. I would, except for the cheese. I'd have double the chocolate, though.
Oh yeah, I can't even afford oxygen in L'Espalier. Oh well.

Labels: 48 bottle wine cellar, Boston, Discount Wine Cellars, gourmet food, lead free crystal, wine cellars

There are two reasons for wine-lovers to purchase bottles for their wine cellar: one is to drink later; the other is to sell later for a profit. Usually, both of these reasons come into play. A bottle of wine can rise in value exponentially over fifteen or twenty years if the wine and the vintage are very good. Investors will look to reliable wines which have historically proven to be profitable. These have usually been French Bordeaux wines, but other countries are emerging as high-quality retailers as well.
For example, Screaming Eagle is a Californian 'cult' winery, meaning that it only produces a tiny amount of its wine each year. This wine is Cabernet Sauvignon, Merlot, and Cabernet Franc. Screaming Eagle has a waiting list of people wanting to buy their wine in spite of the fact that a 2007 is currently listed at $1234.83Canadian.
A more reasonable purchase which will grow in value to be well worth the price you pay now is something such as the Italian Sassicaia. A 1995 375 ml example is priced at $129.17, but earlier examples are worth 10 times that amount. The Sassicaia is dominantly made up of Cabernet Sauvignon, and a small amount of Cabernet Franc. The wine is French-oak aged for 24 months then bottle-refined for 6 months.
Another reliable option is Vintage Port, and familiar names enter this list such as Fonseca and Croft. One important point to note is that wine (if purchased wisely and using only reputable dealers) is more reliable an investment than the stock market, as long as you keep the temperature correctly controlled and insure your investment.

Labels: 144 bottle instant wine cellar, aging wine, cooling units, Discount Wine Cellars, wine cellars

When I go to a bakery with my two daughters, the younger one (who is about to turn 7) is always drawn to the cupcakes. In the display window are countless options, including french pastries and giant chocolate chip muffins, but the little sugar flowers on the cupcakes are soooo attractive. I guess there are treats made with children in mind. This is also true for adults.
For example, I came across a recipe for a Zinfadel sorbet which at first I thought my kids could eat. 1 cup red zinfadel, 1 cup water, 1/2 cup sugar, a splash of lemon (used this in place of mint). Boil everything up, freeze it, put it in the blender, freeze it some more. Easy, and the alcohol is boiled away. I re-read the recipe before starting and discovered something important I had overlooked: when boiling, I only combine 1/2 a cup of the zinfadel at first. The second half goes in after the boiled mixture has cooled. The resulting dessert is gorgeous, but I'd get a call from Social Services if I fed it to my kids. Talk about strong.
As I was saying, some treats are meant for adults, and not all of them are located in your wine cellar. And yes, you can add a sugar flower to your dish if you want to.

Labels: 108 bottle modular wine cellar, dessert, Discount Wine Cellars, Orchid Wine Charms Set, recipes, wine cellars big bottle, Zinfadel