Bing!

“When Chekhov saw the long winter, he saw a winter bleak and dark and bereft of hope. Yet we know that winter is just another step in the cycle of life. But standing here among the people of Punxsutawney and basking in the warmth of their hearths and hearts, I couldn't imagine a better fate than a long and lustrous winter.”

Being a big fan of Bill Murray (a living White Guy) and Anton Chekhov (a Dead White Guy) I couldn’t help but think of the above quote from Groundhog Day this afternoon as continued working my way through some of the latest releases of Pope Valley Winery. It was the Rose that had me particularly yearning for this weather to break.

The new apartment into which I moved several months ago has the perfect little area for a picnic with some vino and me as the grillmaster. I’m really looking forward to the opportunity to make an assortment of light appetizers for a handful of my good friends – tapas – which if you read this blog regularly, I’m sure you already realize that I’m a pretty big fan of quite a few simple yet interesting dishes, much like my wine.

I cracked a bottle of Pope Valley Winery’s 2005 Sangiovese Bella Rosa this evening and it had me thinking of my upcoming gathering. First, my projected menu:

pan a la Catalana // pimientos estilo gernika // aceitunas mixtas
toasted bread topped with garlic, tomato & coriander
grilled poblano peppers with sea salt
mixed Spanish olives

serrano y manchego // champiñones al ajillo
Spanish cheese wrapped in ham
fried oyster mushrooms

paella de chorizo // pollo y limon // coredero moruno
seafood & sausage paella
chicken cooked in white wine, lemon juice and thyme
skewered marinated lamb

Now there’s no doubt in mind as I drink this wine that I’m going to have to add some tuna tartare to the list, but this wine is what I’ll be serving – along with some Sangria and some sherry and probably some Madeira when it’s time to relax.

I have always personally thought that the White Zinfandel Craze is kind of off base. Not that I have a problem with pink wines – by all means I love rose wine. But White Zinfandel comes from the (red) zinfandel grape. Zinfandel generally achieves uber-maturity, and so when making White Zin, rather than fermenting it to 16% alcohol they leave a bit of sugar. (Sugar converts to alcohol in fermentation. To simplify, if a winemaker leaves some unfermented sugar in a wine, the alcohol is less.) I generally don’t like sweet wines unless they have quite a bit of acidity to counterbalance them (such as in a well-made German Riesling). That’s why I’ve always thought lower-alcohol grapes such as Pinot Noir and (as is the case here) Sangiovese make better rose – pink wines.

In the bottle I have before me, the Pope Valley Winery 2005 Sangiovese Bella Rosa, I have a wine that served just slightly chilled (European Cellar Temperature – about 55 degrees), would pair with just about anything – and certainly please the most discerning palate when served with a diverse menu of foods such as those listed above. I’m looking forward to my upcoming picnic and more bottles of Pope Valley’s Wine. Dry, versatile and spicy with a touch of clay and a touch of chocolate. Nice acidity, fresh and aromatic. I can already taste it with pan a la Catalana and some paella. I suggest you to do the same! For the record, this would be great with one of my favorite slightly pretentious but inexpensive brunch items - an omelette of tomatoes, leeks and steamed mussels. Or Quiche. Or just about anything else one can dream up for a nice brunch...

So although I am starting to belive the words of Phil Connors, who tells us, “There is no way this winter is *ever* going to end as long as that groundhog keeps seeing his shadow. I don't see any way out of it,” I’m looking forward to some tapas and rose REALLY SOON, on the deck with some friends!

What clear liquor is drunk more often than Vodka, Gin or Rum?

The surprising answer is Soju, a Korean distilled spirit with which thanks to many very good Korean friends I have quite a bit of experience. Although it's a bit of a departure from my normal topics, a recent and very informative episode of The Thirsty Traveler got me thinking that it might be a good topic to explore.

Admittedly I have had A LOT of Soju at select celebrations with some of my best freinds in the world, but knew little bout the beverage itself until now. What follows is mostly information collected from The Thirst Traveler and from Wikipedia. But I hope you enjoy learning about this exotic beverage all the same.

Soju is an alcoholic beverage with origins in Korea. The main ingredient is rice, almost always in combination with other ingredients such as wheat, barley, sweet potato, or tapioca (called dangmil in Korean). Soju is clear in color and typically varies in alcohol content from about 20% to about 45% alcohol by volume (ABV), with 20% ABV being most common. Its taste is comparable to vodka, though it is often slightly sweeter due to the addition of sugar in the manufacturing process.

There are two styles of Soju - old style and new style. Old Style Soju is extremely high in alcohol, and as far as I can tell pretty similar to a grappa or something similar. Old Style Soju is made with rice. New Style Soju has more variable contributions, often beginning with rice but also other additions such as tapioca or sweet potatoes. It's probably this mixture of ingredients that makes Soju remind me of Gin more than other "White Liquors".

Along with the mass-produced brands, which are widely available in Korea, there are several regions which are famous for making soju in a more traditional way, with the soju made in Andong being the most famous ( apoint that The Thirsty Traveler episode pointed out). I must say that for me watching elderly Korean women making artisan Soju in Andong as featured on the television program was one of the most truly fascinating things I have ever seen.

Soju is typically consumed in small shot glasses. The traditional toast is "Kombe!" A guest (and host) will often show respect by pouring and/or accepting the shot of Soju with two hands. When drinking with an elder, it is customary to turn your body entirely away and do the shot facing away from this person as a sign of respect.

What to eat with Soju. Again The Thirsty Traveler showed a beautiful recipe. A thin slice of flattened beef is layered with cooked black rice and julienned carrots. It is rolled and tied. The exterior is seared and flambeed in flaming soju, about 30 seconds a side. Set it aside so the jusices stay inside and then slice medallions.

Kombe!