“Bidoche”, the book: the meat industry threatens the world

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Sunday, June 27, 2010

There's something to be said, eating lunch with a native Parisian. It's not just that they're bred for good taste in food - and other...things - nor is it just that they can help decipher the menu and translate what the waiter just sang to you in French of the day's Plats du Jour.

Yes, all of these are fine reasons to lunch with a native Parisian, but what's the most alluring is that they can recount to you stories of having waited on that very platform to board the train as a child, when the restaurant you are at the moment dining in was, indeed, an operating train station.

Such was the case recently when I dined with an old friend at Paris's Restaurant La Gare. Locals remember it as, indeed, the Passy-La-Muette train station. A stone's throw from Franck et Fils, the men's clothing shop, it unabashedly sits ajutting out on the chaussée de la Muette.

I'm well aware of the haute food critics' unspoken ethic of commenting only on a restaurant's food, but, quite frankly, the atmosphere at Restaurant La Gare is so chic, so Parisian, so expansively stylish...well, for goodness' sake, just walking into the place instantly transported me back to my Le Bain Douche days; days when I was much younger and much more carefree!

And if that doesn't whet your appetite, then, well, mon cheri, I don't know what will...

The Restaurant La Gare is to Parisian restaurants today what Le Bain Douche was to Parisian nightclubs a few years (ok, decades!) ago.

Now that summer is in full swing, the Terasse, which seats a generous 180 diners, is the place to be, especially for Sunday Brunch. At 33 Euros for brunch, it's a good deal.

The airy 500 square meter establishment was designed by Francois Lamazerolles. The drama is descending from the cosy bar at the street-level entrance to the restaurant at the garden level below.

Ranked as one of Paris's trendiest restaurants, it's that kind of place where, if you sport a baseball cap with NY on it and a pair of sunglasses, people will mistake you for a movie star!

The food, of course, is delicious. As a North American, all food in France is delicious. But lest I be perceived as shirking from my food duties, I recommend the grilled scallops on a bed of creamy, roasted, mashed garlic potatoes. The salad of al dente green beans is light and fragrant. For dessert the three-part roasted pineapple, pineapple compote and fresh pineapple with pineapple sorbet is delightful for a sun-drenched afternoon.

Click on the site Restaurant La Gare for a 360 video view of the place.

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Saturday, June 26, 2010

Edible Adventures - Paris Food And Wine

CLOTILDE DUSOULIER lives in Montmartre. Her award-winning blog, Chocolate & Zucchini, was launched in 2003.

by Clotilde DuSoulier

Clotilde's Edible Adventures in Paris is a book on Paris restaurants and food shops, in which I share recommendations for my favorite spots -- everything from neo bistros and salons de thé to bakeries, outdoor markets, wine shops, and much, much more, as they say -- plus all you need to know to navigate the City of Light and Good Food, plus a dozen recipes.

You can read more about the book, including reviews and excerpts, on the mini-site I've set up, and you should of course feel free to order your very own copy -- no, really.

I've only just received finished copies myself, and although it is hardly surprising for a young mother to fawn over her newborn, I am particularly pleased with how this book turned out -- the way it fits snugly in my hands, the slight grain of the cover, the chic layout, the color photos, and the rounded corners (rounded corners! you know you love them!). So pleased, in fact, that I've been tempted to keep a copy under my pillow, but Maxence said no.

The perpetual challenge for books that give real life recommendations is that real life stuff tends to shift and change over time. Thankfully, by the power and grace of the Internet, I will be able to maintain a list of updates, corrections, and bonus addresses on the above-mentioned mini-site -- there's even a "print before you go!" version to slip in the book and take with you to Paris.

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Paris Roses And The Pierre Herme Ispahan

By Paris Patisseries

Some people always need to have the most luxurious and decadent of everything. Me? I keep it simple. Take this croissant I had Wednesday – it’s just your basic billowy mound of buttery-rich pastry, finely glazed, sprinkled with candied rose petals, and filled with an exquisite rose pâte. Like I said . . . very basic and no-frills.

Check out these AMAZING PHOTOS of Pierre Herme's Pastries on TasteSpotting.

So when I saw the mongrel above at Pierre Hermé, humbly featured as the centerpiece of all the other petit déjeuner goodies, I said aloud, “Much like a three-legged dog at the pound, I’m going to take pity on you and love you as if you didn’t look quite so unfortunate.” Judging by the fact that only a few of these were left by the time I got to the shop, I assume other people were swept by the same beneficent feeling. Now, some of you may be saying, “Hey, Paris Patisseries, croissants aren’t pastries. Are you just reviewing this because you feel sorry for it?” Well, dear readers, while it is true that croissants are viennoiseries, not pastry, a glazed croissant with candied roses and a pâte filling is most definitely pastry. So let’s talk a little about Plain Jane here . . .

Kidding aside, this croissant is obviously ridiculously over-the-top in the best way possible. If you ever have a dream of eating a flaky croissant in a Parisian café, swap out the regular one and insert the Ispahan here to ratchet your dream to fantasy level 5000. Were it a Ladurée croissant that had been used as the framework, it could have been elevated to an actual religious experience. But it was fantastic nonetheless. While a little more chewy than I might like, it still had a nice flake on the outside and moist, buttery, stretchy, tender structure on the inside. The flavor of rose was very well balanced, whether experienced through the candied roses atop the piece or through a direct bite of the rose pâte, which had only a minimal amount of added sugar (exactly how I love it). And it’s really that rose pâte that’s my only modest criticism. A block of the stuff (scan down to the fourth photo). . . it’s a bit inelegant. I realize there’s an inherent massive challenge to making a fine croissant with a filling like this, but I have to think there’s a less heavy-handed aesthetic approach that could be taken. I know I’m being a little picky here, but that’s my self-appointed job as Paris Patisseries.

Even if the internal aesthetics were not entirely a thing of beauty, the exterior was. As you can see from the shots above, stunning might be the best descriptor. As much as I love my Ladurée croissant, it would look homely next to this. I’ve simply never seen so many dazzling surface features on a croissant before. Frank Gehry could probably base his next concert hall or museum on the angle shown above. This pastry is architectural, yet completely organic in its forms. I love it! Clearly Hermé is baking these using the croissant molds Rodin was rumoured to have carved shortly before his passing in 1917, or he’s a master of puff pastry. Flip a coin.

I wish I could tell you whether the Ispahan is a temporary feature at Hermé or a regular item. If any of you, my dear readers, know, please leave a comment below. It would be wonderful as a fixture, but there are plenty of other essences I would love to see croissant’ified. In any case, I recommend you get to Pierre Hermé’s on La Rue Bonaparte as soon as possible to snag one or a dozen of these for a snack.

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Paris Food And Wine: A Locavore Spirit

Court-circuiter la chaine alimentaire traditionnelle et changer d'agriculture est un projet politique

En dehors des Jardins de Cocagne et des AMAP, d'autres structures oeuvrent aussi à la mise en place de circuits courts de vente directe des producteurs (produits frais) ou fabriquants (épicerie) aux consommateurs : de plus en plus de groupement d'achats se créent localement à l'initiative d'une poignée de familles, et certains de ces groupements commencent à s'organiser en réseau, comme par exemple Katao.

Toutes ces démarches ont en commun de remettre en cause l'ensemble de la chaîne alimentaire traditionnelle en orientant les modes de production, de distribution et de consommation vers de nouvelles pratiques, plus justes :

tant sur le plan environnemental (préservation de la bio-diversité, lutte contre le réchauffement climatique, réduction de la consommation pétrolière liée aux transports, aux pesticides et à la mécanisation agricole à outrance),
que sur le plan social (santé, mécanismes de solidarité, liens communautaires)
et sur le plan économique (équité du "prix juste" pour toutes les parties).

Les circuits-courts de production-distribution-consommation véhiculent un nouveau projet de société, comme en témoignent l'engouement croissant suscité par deux démarches qui accordent un rôle moteur à la mise en place de circuits courts : - le mouvement des Locavores (définition Wikipedia http://bit.ly/adoJyu , voir aussi le récent ouvrage de Anne-Sophie Novel (bit.ly/dsytn1) et son site Locavorespirit (http://bit.ly/98cG1Q+),

- et le mouvement des Villes en Transition, initié en Angleterre par Rob Hopkins, mais en train de traverser la Manche (groupe de discussion Objectif Résilience) diverses initiatives étant en train d'éclore en France, notre association faisant partie des acteurs qui en soutiennent l'émergence sur Paris.

Aussi, compte tenu du contexte social actuel, le moment n'a jamais été meilleur pour débattre de ce projet de société...Read MORE HERE

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Organic Cupcakes

Organic cupcakes: Chloe S.

by X. Moraga

We all know gluttony is a bad thing, except if it’s helping us to stay in shape and in good health! Thanks to a wonderful pastry cook, who initially studied to become a computer graphic artist and photographer, our body and our taste buds are very grateful!

Chloe Saada’s cupcakes are prepared exclusively with natural ingredients, with no conservatives or colouring agents, with organic products. Because she had to follow a strict diet since her early childhood because she’s diabetic, Chloe S created sugarless cakes! Sugar is replaced by organic agave syrup, without danger for people suffering from that illness.

In the end, we fall for a sweet or salty cupcake like the Kiss, which unlike his name suggest is made with Roquefort! Or the Scarlett, made with chocolate and chocolate and nuts paste, and the Madonna, made with lemon, caramel and salty butter.
Those funny names give us an appetite.

Open from Wednesday to Sunday, from 10:30am to 7pm.

Chloe S.
40, rue Pigalle
75009 Paris
France
T. : +33.(0)6.66.51.80.84
contact@cakechloes.com
Blog Chloe S.

chloe-cupcakes

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Sunday, June 20, 2010

Musee Du Vin

Museum of Wine, Paris

Today you can find the Musée du Vin installed in the old vaulted cellars below the 14th century Abbey of Passey and also below Honoré de Balzac's house. The ceiling even contains a trap door that he used to escape from his creditors!

Located in the 16th arrondissement of Paris near the Eiffel Tower, this museum is a must for all who enjoy wine and would like to know more about how it is made and the tremendous variety of different types of wine from different wine regions.

Today, these cellars that house the Musée du Vin, exhibit old bottles, vats, instruments, objects and tools that all relate to viticulture and wine producing in ancient times. The exhibits appear to have everything possible connected with wine... from corkscrews to decanters, glasses to barrels, wine presses and so much more; And a section showing old photographs, articles, portraits, and drinking songs. There is even a hymn to Saint Vincent on display, and he is one of the main Patron Saints of wine!

In this historic setting of the Musée du Vin you can also choose to take a two-hour wine tasting class with a wine specialist or by prior arrangement even organise lunches for groups, dinner parties or have lectures on the fascinating subject of "wine."

By indulging yourself in a tasting class with the aim of providing amateurs with a better understanding of different wines, you will end up knowing what to pick and what not to, to accompany your food choices. And although most of the tasting sessions are in French, it is also possible to book English wine tasting sessions as well.

There is also a restaurant that is situated in the cellars that has a fantastically cosy atmosphere and there are different menus to choose from, all with traditional food.

Also upon request there is an option of having a wine tasting session of the famous Grand Cru wines and talks by the experts. Guide books in different languages are available for purchase from the museum.

Open from a Tuesday through Sunday from 10am to 6pm. Closed on Mondays and on bank holidays.

Musée du Vin Rue des eaux, 5 Square Charles Dickens 75016 Paris, France

Telephone: 1 45 25 63 26

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Bidoche: The Meat Industry Threatens The World

“Bidoche”, the book: the meat industry threatens the world

by X. Moraga

Journalist and co author of the best seller “Pesticides”, Fabrice Nicolino is concerned by the consumption of meat in the world nowadays. In his book, he talks in a very straightforward way about the frightening issue of industrial meat (“bidoche”, in French). He says it’s of very poor quality, because of the way the animals are fed (with GMOs) and because of the drugs they are given. In Europe, 70% of the total cultivated area is used the feed the cattle because it takes 7 to 9 vegetal proteins to make only one animal protein. Industrial breeding doesn’t only consume lots of energy, it’s also a threat to climate balance and most of all destroys the relationship between men and animals, pushing men to be very cruel. Living beings with sensitivity are reduced to the level of a merchandise. In the book the author describes very clearly the tragic cycle of meat consumption, which is increasing with countries like China and India, to the detriment of the environment, of health (swine flu is one very good example of that), of hungry men and of animals themselves.

« Bidoche », by Fabrice Nicolino, Ed. Les Liens qui Libèrent. 19,95€.

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Sunday, June 13, 2010

Laughing Along The Bench

May long weekend was one of those where the sun cooperated with the clouds and both were in harmonic concert with the calendar. Which is to say, May long weekend was spectacular for wine tasting afternoons.

The Naramata Bench always invites,...perhaps it's the lake views, the easy meandering route - in via one road, out via the same road - or, just maybe, it's the wines themselves that consistently beckon.

A quick easy snack of Eggers at The Bench specialty market and cafe' as I started my journey provided fortification for the enjoyably foreseen alcohol consumption. Most days I spit, today I had decided to swirl. There's something grand about being on vacation in wine territory and not the designated driver...

The few outdoor tables at The Bench Market hosted clusters of Gelato lickers and some chowing down on their more substantial wraps and sandwiches. The little specialty cafe' that sits at the doorway to the Naramata Bench is such a fun place to poke around. I love looking through their tray of Naramata Handmade Seeds and imagine what it would be like to plant some Cape Gooseberry, perhaps some Togo Trefle, or even some Gigantesque or Ste. Lucie. All the seeds are “open-pollinated, grown in Naramata by natural chemical-free methods.” At $3.00 per packet, they make great gifts and garden projects. You can also find Okanagan Harvest Cake here. It comes vacuum-packed so you can take this deliciousness home for savoring later if you wish (and if willpower permits).

The Naramata Bench can be as much a treasure treat hunt as it is a wine tasting trail. With this thought, the first stop was in at Poplar Grove where they make, and sell, cheese and wine. The ever popular Poplar Grove boasted a packed tasting counter. The clamor for cheese could be heard even above the soft patter of the wine sippers. Fairly early in the day still, there were only three rounds of their Naramata Bench Blue cheese left. Fortune smiled on me that day as I was handed one of the precious rounds. Seems their 20% off sale on the cheese had precipitated a cheese run throughout the day.

But, first things first, so I made my way through their tasting flight. Outstanding is their Cabernet Franc '06. They hold their wines longer than anyone in the valley and this Cab Franc lives up to its, “Black Forest Cake In A Bottle,” reputation. Ripe, red fruits, silky cocoa. Their Ogopogo label also caught my eye from a design perspective but once you taste their '06 Cab Franc it's kind of hard (sorry!) to remember what came before that. As I worked through my purchases, I was delighted to see that the cheese came out to only $6. That was the deal of the day.

Back out on the main road I saw that the Marichel Vineyards' sign was proclaiming they were open. I had been wanting to stop in for some time, even just to take in the iconic Okanagan Lake views from their patio. Funny, but the definitive pictures you mostly see of the Okanagan are actually of Vaseux Lake and not the Okanagan.

Twice in the course of an afternoon, fortune blessed me as the sun was high overhead and the views from Marichel Vineyards patio were, well, iconic Lake Okanagan. Marichel's exquisitely trimmed vineyards that sit on the “Bench,” or bluff right there delight tribes of quail. It would be easy enough to spend a whole afternoon just watching the quail and their little quail babies weave through the manicured vines and talk to Richard and Elizabeth Roskell, Marichel Vineyard owners and winemakers.

Marichel's '07 Syrah is melt in your mouth good. If Syrah could be a dark chocolate in a bottle, this is it.

Marichel's tasting room is like one you'd find in Argentina. The comfortably-sized room opening up onto the outdoor veranda is furnished with a tasting table, a big wooden picnic table with benches that invites you to have a seat, take a moment, and enjoy the experience of tasting wine. The Roskells were the first on the bench to plant Viognier, so their vines now are 11 years old – and beautiful!

Their property features a gulch on it which serves to divide the acreage into “eight little different vineyard blocks, with different soils even,” explains Elizabeth. She remembers all too well when she and her husband Richard were out auguring the soil with a pickaxe to get the young vines in. She laughs and says that, yes, they are always open, it's just that often they are in the vineyard working. But they enjoy very much meeting and hosting people for tastings; It's just best to call ahead if you want to be sure to be greeted at the gate.

Their Syrah is well worth making the appointment for. Richard has planted six different Syrah blocks, and they expect each to be signature different. As you gaze out their veranda onto the golden afternoon sun-drenched lake you see a lone pine tree on the bluff, that is where they've planted their Sunset Block of Syrah.

On the afternoon I stopped in Elizabeth was pouring Marichel Syrah '07. As she poured the dark berry hued wine into the full, stemless tasting glass I could already see that I was in for a treat. I cupped the glass in the warmth of my hand and swirled the ripe juice to aid its flavor release. I could almost feel it melting in the glass. Elizabeth was telling me how one of her pastimes is baking and that she makes a dark chocolate cake where she soaks the cherries in this Syrah before cooking them in the cake.

Time to taste: Marichel's '07 Syrah is melt in your mouth good. If Syrah could be a dark chocolate in a bottle, this is it. Its nose, ever so slightly brisk, belies the full-bodied maturity of the vintage, hints of leather, a whiff of Autumn leaves. The mouth is full, velvety, smooth, round, well-balanced, specialized, with red fruits and a Godiva dark chocolate finish.

A few moments at Marichal Vineyards and you've carved into memory indelible images of Naramata taste, sight and sunshine.

It's said that laughter is the best therapy, so a must-stop was Laughingstock Vineyards. A table with crazy fun hats was on display to greet tasters. But really crazy hats, and big mirrors, to try them on and see which ones fit. Hats came in varietals like a WWII fighter pilot with goggles, Jimmi Hendrix afro wig, pointed Merlin's hat, Argentine Bolero, a witch's black hat, a chicken-o-your-head hat...and more.

“It's to remind us not to take ourselves too seriously,” stated the lady pouring Laughing Stock's tasting flight, explaining that it's only for special occasions that they put out the hats.

Not to miss in their flight is their Portfolio '07 which is a blend of 56% Merlot 25% Cabernet Sauvignon, 12% Cabernet Franc, 6% Malbec and 1% Petit Verdot. Vines magazine calls it one of Canada's “icon wines.”

Out in mid-June is their Pinot Noir '09. Looking forward to trying it as they did not release a Pinot Noir for '08. Also worth noting is their Syrah, with a Viognier blend, will be out soon. Now that sounds interesting...

Lunch on the patio at Hillside Estate Winery is a Bench landmark. Their new chef began back in April and even simple dishes of steamed mussels in a red sauce with some dipping bread can showcase why it's so great to be alive.

Hillside Estate Winery is one of the only wineries in the Valley to do a Muscat. They are also the only winery in all of Canada to do a Muscat Ottonel. The original owner of Hillside Estate Winery brought her 6 vines of Ottonel over in her backpack from Czechoslovakia. “She probably would have gotten into trouble, had she been caught. But she wasn't, so now we have this beautiful Muscat and thousands of Ottonel vines,” explained the tasting room pourer.

Kathy Malone is their winemaker and I wouldn't leave Hillside without trying their, Muscat Ottonel '09, '07 Reserve Merlot and also their '09 Gewurztraminer. The tasting room at Hillside Estate is always going to be full on weekends, so just hang in and press on 'til it's your turn at the tasting bar. Then dig in and enjoy.

A day of laughter and wine wouldn't be complete without a sojourn at Therapy Vineyards and Guesthouse. Therapy Vineyards' winemaker, Steve Latchford, makes a Malbec that's been getting people talking. He uses grapes grown down in Oliver. On the Naramata Bench, they have 7 acres under cultivation, though the property is so impressive, down there at the end of the Bench, that it's easy to think they have vast more under cultivation. Their Malbec is the first wine in Canada to feature a hockey player on the label. Go figure!

People flock in for the Freudian Sip; Aged eight months in French Oak gives this Chardonnay a strong spine. Their “Pink Freud,” rose' is also a crowd pleaser. Therapy Vineyards is one of the few wineries on the Bench that has a Guesthouse. It's a tough choice between there and the Naramata Heritage Inn And Spa. On a sunny summer weekend, it'll probably just come down to whoever has the first, or last remaining, opening.

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(http://thewinespies.com)

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Domaine Bouchie-Chatellier 'La Renardiere' Pouilly Fume 2007: The Wine Spies

By: The Wine Spies

2007 Domaine Bouchie-Chatellier 'La Renardiere' Pouilly Fume

Mission Codename: The Fox and the Vine

Operative: Agent White

Objective: Acquire a delicious Pouilly Fumé for our operatives.

Mission Status: Accomplished!

Current Winery: Domaine Bouchie-Chatellier

Wine Subject: 2007 ‘La Renardiere’ Pouilly Fumé

Winemaker: Arnaud Bouchie

Backgrounder:

The central vineyards of the Loire Valley is Sauvignon Blanc country with arguably among the best examples of the varietal being molded into the world’s best wines. The Pouilly Fumé appellation sits on the eastern side of the Loire River across from Sancerre. The wines of Pouilly Fumé must be 100% Sauvignon Blanc and like its brethren from across the river are heavily influenced by the Terroir with its limestone, flint and marls composition.

Wine Spies Tasting Profile:

Look – Crystal clear light pale straw yellow with subtle green hues that becomes clear water pale along the edges. When swirled, the slightly springy wine clings to the side of the glass before forming legs that descend to the wine below.

Smell – Medium in intensity with bright and fresh aromas of citrus and green tree fruit with mineral notes of wet stone, and hints of subtle herbs and white flowers.

Feel – Smooth, with good weight, this medium bodied wine’s fresh fruit provides a slight touch of sweetness. Dry and crisp otherwise, with lively but balanced acidity.

Taste – Fresh and tart citrus and green fruit, specifically Meyer lemon and lemon creme and green apple is layered over slate and wet stone and steely gun flint minerality and touches of herbal grass.

Finish – Clean, refreshing and crisp, this wine’s vibrant acidity, steely minerality and good weight holds the fruit and other flavors perfectly as it gently fades and begs another sip.

Conclusion – The 2007 Domaine Bouchie-Chatellier ‘La Renardiere’ Pouilly Fumé is a delicious and fresh Pouilly Fumé that shows Sauvignon Blanc in its simply beauty and finesse. A lovely wine to sip on a warm summer afternoon as a prelude to an enjoyable meal. Also pair this wine with grilled whitefish.

Mission Report:

WINEMAKER INTERVIEW

SUBJECT: Arnaud Bouchuie-Chatellier, winemaker, graduate of Lycée Viticole of Beaune

AGENT WHITE: Greetings, Arnaud. We are thrilled to be showing your wine today. Thanks so much for taking some time to answer questions for our Operatives today.

ARNAUD BOUCHIE-CHATELLIER: Merci Beaucoup.

WHITE: Was there a specific experience in your life that inspired your love of wine?

ARNAUD: My great grandfather who was one of the first to plant Sauvignon Blanc vines in Pouilly-sur-Loire. He had a willingness to always improve quality through innovation and modern technology while taking into account what we have learned from past.

WHITE: What wine or winemaker has most influenced your winemaking style?

ARNAUD: The wines at Domaine Bouchié Chatellier is made exclusively by family members. The knowledge of viticulture and winemaking has been passed down from generation to generation from the beginning of last century.

WHITE: Who do you make wine for?

ARNAUD: We emphasize natural wines and enjoy sharing this work of art that nature gives is with those who love wines like we do.

WHITE: In your opinion, what makes the Pouilly Fumé so special?

ARNAUD: Our soils are silex or flint, we use the selection massale process of propagating sub-varieties of vines that are best suited to our vineyards. Also, the experience of four generations is present in our vineyards and our cellars. This is what gives our wines their uniqueness and character.

WHITE: What is your objective each day?

ARNAUD: We make authentic and natural wines but above all they’re meant to be enjoyed!

Wine Spies Vineyard Check:

· The location of the Domaine Bouchie-Chatellier in the Loire Valley can be seen in this satellite photo.

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Wednesday, June 9, 2010

Baboons Go Ape For Grapes

Yes, the World Cup is just days away. And as you gather with friends to watch the games, you likely will be inspired to do some tastings of the very reputable S. African wines. After all, their vineyards are some of the oldest under cultivation.

A novelty that hasn't been lost on the nation's baboon population!

Taking the notion of "critter" wines to an altogether new level, South African vineyard managers have to outsmart and outmaneuver a pest of the monkey variety...turns out baboons find the sugar and starch of grapes altogether irresistible! They particularly go in for Pinot Noir and Chardonnay grapes.

Here's what's been reported in the popular press:

by: Nastasya Tay [Johannesburg]

Baboons, it seems, prefer pinot noir. They also like a nice chardonnay. Largely undeterred by electric fences, hundreds of wild baboons in South Africa's prized winelands are feasting on ripe, succulent grapes, forcing winemakers to use noisemakers and rubber snakes to try to drive them off during this harvest season.

"The poor baboons are driven to distraction," said Justin O'Riain, who works in the Baboon Research Unit of the University of Cape Town. "As far as baboons are concerned, the combination of starch and sugar is very attractive – and that's your basic grape."

Growers say the picky primates are partial to sweet pinot noir grapes, adding to the winemakers' woe, for pinot noir sells for more than the average merlot or cabernet sauvignon.

Fauna Dynamics

Wine Spectator's Harvey Steiman has even gone so far as to report that South African vineyards are now training baboons to harvest the grapes. So if you plan on lending a hand during crush, you might just find yourself harvesting side-by-side with a few brethren baboons...

From Wine Specatator:

It turns out that the baboons are actually being trained to harvest the grapes themselves (the trick is keeping them well-fed so that they don’t do any on-the-job snacking). It’s all part of the latest viticultural movement known as FaunaDynamics, in which human labor is all but eliminated in the vineyard. Zoologists at the San Diego Zoo claim their 100 percent FaunaDynamic teaching vineyard will be online by 2014 (rhesus monkey-directed draft horses have just completed plowing a 4.1-acre parcel). Peregrine falcon nests surround the vineyard to protect it from grape-hungry starlings, and several of the zoo’s primates have been sent to the Cape to learn harvest methods from Stellenbosch’s simians. Not surprisingly, PETA has already announced plans to protest the first harvest.

If you'd like to drink some of the wines made from the grapes the baboons go in for, we suggest starting with these:

Quoin Rock [Excerpted from The Wine Doctor]

The Quoin Rock winery is located in Stellenbosch where the climate is continental (warm and dry summers, cool winters), although Carl van de Merwe was keen to stress that the summer temperatures are hot rather than merely warm. He clearly has no problems with ripeness of fruit, although he has had challenges protecting the sugar-rich fruit from the local baboon population prior to harvest; the marauding monkeys have a habit of responding to the sweet aromas of ripeness with a pillaging of the vineyard. The solution has been to install electric fences to protect the harvest and vines.

There were three wines on show from Quoin Rock, including recent vintages of the estate's Sauvignon Blanc and Chardonnay. The Sauvignon Blanc is mostly fermented in steel, with a minor portion fermented in barrel. The wine is left on its lees for six months before bottling, the intention being to engender a fuller, more creamy mouthfeel. The Chardonnay meanwhile is 100% barrel-fermented, with 30% of the oak new in this vintage. The third wine was a 2004 Syrah.

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Pommery Champagne, Chocolate Truffles, Bogart, Monroe and Chaplin

Succumb to the liveliness & finesse of Champagne Pommery Brut Royal from France.. in the presence of Felix Ghoul from the Champagne house in Reims..

Explore new vineyards & Terroirs with wines from the old & new worlds... including California, Argentina, France, Austria.. cherry-picked from Colorado Wine Company's unique wine selection..

Indulge in the highest-quality delicacies with artisan cheeses from the four corners of the world by Nicole's Gourmet Food.. You will experience tasty & harmonious couplings with each wine served..

Tantalize your senses with Yvan Valentin's chocolate truffles.. Just imagine a velvety chocolate ganache hand dipped in Valrhona Grand Cru Chocolate and.. delight the chocolate connoisseur in you!.. Chocolate Truffle Menu here: 4 flavors your taste buds can't resist.

4 flavors that your taste buds can't resist..
Dark Chocolate Truffle
"Old tradition" crunchy bitter sweet chocolate filled with a dark melting ganache.A classic simply exquisite.
Milk Chocolate Praline Truffle
Wonderful combination of creamy ganache and caramelized toasted hazelnut paste wrapped in a milk chocolate.
Ivory Cointreau Truffle
Delicious blend of chocolate, orange peel and Cointreau in a velvety smooth chocolate icing. A favorite for white chocolate lovers.
Cappuccino Truffle
Perfect blending of chocolate and cappuccino cream, coated with bittersweet chocolate and light cocoa.

Discover & Learn through the passion and expertise of Champagne, fine wine & gourmet specialists who will guide and assist you throughout the soiree.. You are all taken care of!

Listen to a delicate mix of sultry crooning, tender melodies, and bittersweet lyrics from the Leftover Cuties who harken back to a simpler age when music was as likely to come from a soup-line or a smoke filled speakeasy as it was from a recording studio.. watch & listen to them

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Relax & Mingle at really unique & irresistible Hollywood locations.. Live Classic at the Hollywood Tower.. or Live New at La Belle at Hollywood Tower.. an exceptional choice in one location!.. learn more

More Info at www.LAWineTasting.com

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Thursday, June 3, 2010

Brooks Winery 2007 'Ara' Willamette Valley Riesling

By: The Wine Spies

Mission Codename: The Wisest of All

Operative: Agent White

Objective: Revisit Brooks Winery and secure an allocation of their prized ‘Ara’ Riesling.

Mission Status: Accomplished!

Current Winery: Brooks Winery

Wine Subject: 2007 ‘Ara’ Willamette Valley Riesling

Winemaker: Chris Williams

Backgrounder: Oregon’s Willamette Valley, just south of Portland and along the Willamette River is well known for Pinot Noir and other Burgundian varietals but the Alsatian varietal Riesling also thrives here. Its deep and fertile volcanic soil, cooler climate most directly effect viticulture. Most of the vineyards in this area are planted in the valley’s and hillsides along the river. Today’s wine comes from a unique winery – with a unique heritage.

Wine Spies Tasting Profile:

Look – Pale and clear straw yellow that becomes almost watery clear along the meniscus. When swirled, randomly spaced legs start off wide and thin as they glide down to the wine below.

Smell – Medium in intensity with bright aromas of tart grapefruit and lime citrus as well as green apple. A touch of white flower, light minerality and subtle sweet exotic spice emerges as this wine opens.

Feel – Medium-bodied and smooth with a nearly dry, mineral texture that is framed by its bright and crisp acidity.

Taste – Layers of fresh grapefruit, lemon and lime along with tart green apple meld with notes of exotic and sweet baking spice, slate minerality, a touch of grassy herb and a tiny hint of classic petrol.

Finish – Medium in length and extremely clean with crisp and bright acidity longing the citrus and green tree fruit that fades leaving a tangy tart zest on the palate that invites another sip.

Conclusion – The 2007 Brooks Winery ‘Ara’ Willamette Valley Riesling is a delicious, fresh and crisp wine that will find itself the perfect accompaniment to a variety of foods, including the zestiest and spiciest creations from your kitchen or local Thai delivery. Bright and fresh with balance between its fruit and other classic aromas and flavors. We paired this lovely wine with pulled pork barbecue sandwiches

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Chris Williams

WINE EDUCATION: Hands-on

CALIFORNIA WINE JOB BRIEF:none

WINEMAKING PHILOSOPHY:I think it’s very important to always show the vintage as part of Terrior.

WINEMAKER QUOTE: Eat, Drink, and be merry!

FIRST COMMERCIAL WINE RELEASE: Brooks is 1998 Willamette Valley Riesling, Chris Williams’ 2004 Ara Riesling

Below is a recent interview conducted by Agent Red when we featured the delicious Janus Pinot Noir.

WINEMAKER INTERVIEW

AGENT RED: Greetings, Chris. We are thrilled to be showing your wine today. Thanks so much for taking some time to answer questions for our Operatives today.

CHRIS: And thank you, it’s always a pleasure to find a new audience to show my wine to.

RED: Was there a specific experience in your life that inspired your love of wine?

CHRIS: It was really more about a friendship I formed with Jimi Brooks that lead me into the business. From there my appreciation for wine grew quickly.

RED: What wine or winemaker has most influenced your winemaking style?

CHRIS: That would have to be Jimi. I learned everything from him including to always encourage yourself to try new things.

RED: Who do you make wine for?

CHRIS: Myself, but always with a consumer in mind!

RED: Please tell me a little bit about the wine we are featuring today.

CHRIS: the 2007 Janus is a wine I’m very proud of. I feel it was a standout in the vintage for me with perfumed aromatics, a very elegant mouthfeel, and finishing with nice soft tannins. A wine that will stand the test of time!

RED: What is your favorite pairing with today’s wine?

CHRIS: I recently had it with a beef cheek Reuben and it was fantastic!

RED: In your opinion, what makes the Willamette Valley so special?

CHRIS: For me it’s really about the people, the sense of community really shows through!

RED: What is occupying your time at the winery these days?

CHRIS: Just finished bottling my 2009 whites and now I’m tending to the Pinots.

RED: How would you recommend people approach your wines and wine in general?

CHRIS: A lot like life, you have to always be open to new things to really find your true pleasures.

RED: Is there anything else you’d like to share with our readers?

CHRIS: Just….......ENJOY!

RED: Thank you so much for your time. We learned a lot about you – and your wine. Keep up the great work, we are big fans!

Wine Spies Vineyard Check:

The location of the Brooks Winery in Oregon’s Willamette Valley can be seen in this satellite photo.

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