Recently a friend bought me a "chick" wine. Bitch. It was a red. Not a good red. Not even an enjoyable red. The label was pink, with a cool font illustrating the name. The ingredients? Bitch, bitch, bitch, bitch, bitch, bitch.
Definitely a humorous wine. After all, my friend knows better, and bought me this wine as a joke.
Another friend also recently fell for a red called "Vampire," with the black label and red bloody text. Again, not a good wine.
I’ve seen White Lie Chardonnay, which gets terrible reviews.
These are just the beginning.
I know there are chick flicks, and that’s fine. My husband does not want to go see every Julia Roberts movie with me, the same way I veer away from zombie flicks. I know there is chick lit, what I used to call beach reading, with slightly oversized paperbacks and friendly graphical covers. But chick wine?
As a chick, I just want to say that these wines taste awful. Is the prevailing marketing theory that women will willingly drink bad wine in order to have a cute label?
UPDATE, 12/30/2006: It’s worth knowing that upon encouragement from the distributor, I bought the 2005 vintage. It’s much better. Read all about it here.
For our recent party, we decided to offer Sangriatinis before dinner. Martinis are wonderful, and I love making sangria. This seems like the perfect combination.
I don’t like to use the cheapest burgundy for sangria, but I’m not using a high quality cab either. Back on Super Bowl Sunday, I discovered 3 Thieves Cabernet Sauvignon, a $9.99 jug of wine that goes pretty swell with pizza. It also works great for Sangria.
3 Thieves Cab Sauv
(Amounts are relative.)
Pour over ice and shake.
Kevin and I enjoy hosting parties. Tomorrow night we’re hosting our first dinner party where family isn’t invited and we’re not firing up the grill for burgers. I’ve got an antique drop leaf table that seats anywhere from 2 to 12 and I can’t wait to load up the leaves. We’re going with an autumn theme:
We’ll have hot mulled cider available in the crockpot on our bar, as well as every possible cocktail and my new favorite martini – Sangriatinis. We’re also serving herbed chicken with a side of marinara for some of our more picky eaters who might stay away from the pork chops.
While we excel at entertaining, we don’t have a very great track record for food and wine pairing. With this menu, I’m really leaning towards a Reisling, but my instincts are usually dead wrong on this sort of thing. So we’re taking suggestions! Let me know what sort of wine you’d pair with this menu.
The solution? Our neighborhood wine professional, JP, suggested some wonderful wines.
In other news, I have a convoluted post about Kentucky shipping laws that I’m slowly working through. My state is stupid. I’ll try to get that post worked out so that it makes sense (right now it makes about as much sense as the laws themselves) and post it eventually.
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