Oh my goodness!
Earlier this spring, there was a “brute force attack” on WordPress sites all over the web, including this one. It took us down. In fact, it went in and modified some things that I’m still trying to fix.
But finally, after 6 or so weeks of my fighting with WordPress, code, and my hosting company – the site is back!
Cresta, Angela, Kevin and I will get back to posting as soon as possible – and that includes some belated Mad Men posts.
Hooray! Time for a glass of wine to celebrate …
In the last few years, I’ve tried all sorts of wine clubs, ranging from winery specific to the New York Times. Those wine clubs send cases – some monthly, some quarterly. Either way, it’s a lot of wine at once. Our house was once overrun with all the wine.
Once I moved to San Francisco, I realized I needed to restock. All my wine was left at home. I did a few BevMo runs (buy one, get one for 5 cents), but that only does so much. Then I discovered a couple of wine clubs.
The one I ultimately joined, Club W, was picked because they’re local and have a nice attitude – very fun. I get three wines per month and I pay $39.00, including delivery. The Club W site is friendly and easy, with videos and wine reviews. I can just let them send me their “selected” 3 bottles for the month or I can go in and modify the order. Occasionally, my modifications up the price by about $2, but it’s no big deal. I was traveling a bit earlier this year and I put Club W on hold for a few months. It was a 1-button option and no questions or charges for the suspension.
Today I ran across another option, similar to Club W, called Wine Awesomeness (WA). WA takes it one step further than Club W by tossing in some extras with your order. Each month, you’ll get three wines – reds, whites, or a combination based on your preferences. The cost is the same – around $40/month. WA also includes recipe and music pairing suggestions. Once again, you can modify your order and skip a month whenever you like. I’m considering putting Club W on hold for a few months and trying WA, just to see which I prefer.
Both wine clubs offer selections from unique and small wineries from all over the world, so you’re really getting your hands on something unusual.
I have a small apartment and not a lot of space. It’s somehow easier for me to deal with 3 bottles per month than a case at a time. Plus I really enjoy the “fun” that these wine clubs are adding to the field. They make sure their wines are approachable and understandable.
I started this blog almost 8 years ago because I loved wine, I loved writing, and I wanted to share with the world. Much to my surprise, the world actually gave a damn for a while.
Life has changed a lot for me in the last decade – particularly in the last 2 years. For those of you who don’t know, I’m now living in the San Francisco area. Turns out, I picked one of the most expensive areas in the country, so there’s been a lot adjustment to the new price tag of life. A lot of other things in my life are changing too and I haven’t paid as much attention to this blog as I should.
Thankfully, Cresta and Angela have really picked up the slack. Both based in the Cincinnati area, they make sure you’re getting reviews and event notifications of great things happening back in my hometown. For me, this is still a regional blog and Cresta and Angela are the heart of that.
In the midst of upheaval, I’ve still had some great experiences in the last couple of years. I tried some great wine. I went to Paris and Bordeaux. I passed the level 1 sommelier exam. These are all things I should write about.
Maybe because of the other changes in my life, I’ve been suffering the world’s largest case of writer’s block. I used to love writing. Now, I have an experience (such as Bordeaux) and I truly want to share it with you. But not in writing. The idea of sitting down at the computer (I almost said “typewriter”) and pounding out a blog post seems unappealing to me. It seems like work, and not something I love to do. I look at other wine bloggers, especially the ones who, like me, have been in this game since the beginning, and I’m amazed at their continued tenacity and passion. I’m jealous.
You’re my readers. You are exceptionally loyal. You’ve welcomed my reduced presence and my great new team with open arms. I can’t thank you enough for that. I ask you, the readers (and for that matter, you PR folks out there too), to have just a little more patience with me. I’m trying to find a way to either make writing fun again or find some alternative means of using this blog to share my wine experiences. I’m open to suggestions.
Wishing you all a happy, safe, and wine-filled holiday,
That’s right. Stop reading now if you haven’t seen last evening’s episode.
Before I get into the cocktails, was anyone else shocked when Don took a temporary turn for the dark side last night? I hadn’t expected him to sleep with Andrea, let alone strangle her. I was, of course, relieved to discover it was a fever-induced delusion. But perhaps we did take a turn for the darker side of things last night. Don has discovered that it is probably within him to kill someone who might destroy his happiness. Sally has been exposed to the “real world,” with the brutal murder of 8 nursing school students in Chicago. To combat this? Grandma just splits a sleeping pill with her. So yeah, maybe we are walking a bit on the dark side this season. I said to someone this morning that I find the 60s to be one of the most confusing times. Civil rights, the beginnings of the women’s movement, the shadows of different wars hanging over the country like a spectre, whether it’s Viet Nam or WWII. I can’t imagine growing up in the middle of all that, and I wonder how it will affect Sally.
Then there is Joan. She has her own darkness with which to contend. In case we’d forgotten what an ass her husband is, the writers brought him back for an episode. I admit, I’d been waiting to find out he’d been killed in action. I’d forgotten that he has very low self-esteem, that he failed at landing the job of his dreams, and that he made up for the lack of faith in himself by raping his now-wife. Joan hadn’t forgotten. “You were never a good man.” Go Joanie! I was rooting for her! I get that he re-upped because the military is the first place he’s felt useful and knowledgeable. That counts for a lot. But Joan is right; that’s just not a decision you make without consulting your wife. I wonder if now that she’s kicked him out if they’ll get a divorce or if the writers will kill him off. Either way, Joan is effectively a single mom now , and lest we forget, that’s really Roger’s baby.
When Joan first found out about the re-upping, they were in a restaurant with her in-laws. Everyone else ordered wine. “That one,” he said, pointing at the menu. We never did find out what wine “that one” might be. Joan, however, bucked the wine trend and ordered a gin fizz, so that’s what we’ll talk about today.
Sloe Gin Fizz (from Cocktail Times)
Sloe Gin is a red gin-based liqueur infused with sloe berries. It is usually bottled at between 15 to 30 percent alcohol by volume. Some sloe gins are made with neutral spirit flavored with sloe berries.
Garnish: orange slice and maraschino cherry
Mix all ingredients in a cocktail shaker with ice. Strain into a tall glass over fresh ice. Garnish with orange slice and cherry.
Ramos Gin Fizz (from Gumbopages.com)
Years ago, Kevin and I spent New Year’s Eve at the cocktail lounge in Arnaud’s in New Orleans. I drank a variety of champagne cocktails, but the bartender took Kevin on his own personal tour of New Orleans cocktails. The one that sticks with me is the Ramos Gin Fizz because it was the first drink I’d seen ever made with an egg white. The drink was invented in the 1880s by Henry Ramos at New Orleans’ Meyer’s Restaurant. It later became the signature drink of the Roosevelt Hotel in New Orleans and New York, thanks to Governor Huey Long, who happened to be a fan. This recipe calls for shaking at least one minute. I’ve read that you can shake up to 10 minutes and because of that, it often takes a bartending team to make a large number of Ramos Gin Fizzes.
According to Gumbopages.com, you need to be very careful when adding orange flower water to the drink because it can easily overwhelm the cocktail.
Shake all ingredients except the soda water WITHOUT ICE very vigorously for at least one minute, preferably longer — the longer the better. Then add ice and shake for 1-2 minutes, as long as you can manage, until extremely cold and frothy. Strain into a tall thin glass, or a very large old fashioned glass, and top with soda water. Stir gently.
My thanks also to GumboPages, who pointed me towards this great video on making a Ramos Gin Fizz:
Out here in Napa Valley, there’s a big weekend at the end of April called the Vineyard to Vintner (V2V) Open House Weekend featuring wines from the upper echelon Stag’s Leap District. V2V is out of my limited price range at the moment, but there is something in the press release that caught my eye.
The Stag’s Leap District Vintners are coming together to make a sangria.
Yeah, you heard that right. I often recommend a more low-end wine for sangria, because you’re just going to destroy it with brandy and fruit. But this time, 18 of the District’s high-end cabernet sauvignons will combine with local fruits and brandy to create … fruit punch. Really really extravagant fruit punch.
Here’s what the folks in the Stag’s Leap District have to say about their classier-than-average sangria:
“Everyone knows that we make some pretty remarkable wines here in the Stags Leap District, some of the best in the world,” said newly elected SLDW President, Elizabeth Vianna of Chimney Rock Winery. “What people don’t know is how much fun we have doing it. Our V2V weekend and our ‘Swanky Sangria’ are our way of showing the world the extraordinary sum of our parts as the fortunate beneficiaries of this District’s amazing terroir and eclectic personalities.”
Once again, the sangria is out of my price point, but I would dearly love to try some. Considering the cost of many of the bottles involved, the estimated value of the blend is $20/oz or a staggering $100 a glass. That better be some amazing sangria … and everyone better sip!
Out of your price point too? We’ve got some tasty sangria recipes right here on Wine-Girl.net that I promise won’t cost you $100/glass.
Greatest Hits: Make Your Own Sangria (Red, White, and Blush recipes)
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