(kudos to Foodie Buddha for giving me the unboxing idea)
2010 is off to a good start with a book and a wine showing up at my door.
In the late fall, I competed in Crushpad's Blogger Blend-off (a competition using Crushpad's Fusebox to create the best blended wine) and was selected as the winner. My 1st case of the 2007 "da yamaz" (the llamas) just arrived.
It has just been bottled, so I will not say it is drinking well (yet)... I'll check back on "da yamaz" in awhile to see how this sumbi*ch is coming together. In awhile, I will be providing a link for anyone wanting to order "da yamaz". All profit will be donated to charity.
Also, I just received a copy of "The Anti-Résumé Revolution" in which I'm featured in a chapter with an interview regarding getting laid off from Kodak and going for my dream job.
Hot Dang! A few weeks ago, the folks at Crushpad Wine rounded up 10 wine bloggers to compete in a wine blending competition using their Fusebox wine blending kits. They would award two prizes- 1 for best wine blend, and one for best label.
Swamped with work, I put off my blending until Halloween night, and then chained myself inside with my Fusebox and a ton of candy.
I spent about 4hrs tweaking, scrapping, and then restarting wine blends. In between throngs of trick or treaters, I switched my palate cleansers from bread, to candy, then ice cold beer(s).
I tried using each variety at first- A base of Merlot, a little Cabernet, a touch of Cab Franc, and a drop of Petit Verdot-- But I struggled to get the wine where I wanted to be (too much fruit and too much tannin were the usual results). After a couple of hours (and a ton of candy), I switched to where I should have started- SIMPLE. A classic blend of 86% Cabernet and 14% Merlot. Body, character, rock, acid, and hopefully-- balance.
Without much time to think of labeling, I found a goofy picture of me (taken by Lady Dirty) at the Calistoga Geyser- Llamas (often pronounced yamaz), became "da yamaz", and I threw together some sugar-fueled copy.
The Front and Back Label
The Wines that come in the Fusebox
I got wine everywhere
So- I'm thrilled to have the winning blend. As a prize, I get a case of my wine shipped to me, and the Dirty South Wine "Da Yamaz" wine blend will be available for order by the public (right after the label is approved).
Shout outs go to Fred Swan from Norcal WIne for winning the award for best label, and Erica Green at Purple Teeth Diaries for having a blend so good, they are making her a case too! (I want to try it!!!!)
Here is a list of all of the participating bloggers:
The Interim: This week back in Atlanta has been 2 parts scrambling to tie up loose ends, and 1 part the bacchanalian equivalent of the human cannonball.
I've been extremely fortunate to get together with some great friends in Atlanta, open many ridiculous bottles, and wake up with cold sweats every other night.
Chef Kevin Gillespie is on another planet-- Rockin; the pure Dirty South flavor. 7 of us camped out and were blown away by his cuisine. (Catch ATL's Kevin, Eli, and Hector on Top Chef 6 starting on 8/19.) Kevin, Bernard and Nick run a hell of a restaurant and this place is really like home.
With a ridiculous amount of bottles, I'm often amazed at how the seemingly simple bottles shine... In a line up of all-stars, the 2006 Foillard Morgon "Cote de Py" (Cru Beaujolais aka Cru-Boo) delivered an anvil of justice (who doesn't need more anvils of justice???) when paired with Woodfire's pork rib. The Foillard totally drives me wild. Floral, tart, acidic, and just sexy.
Chez Dirty: Pizza Pahty!
Delivery pizza and poppin' funky bottles. Chadd dealing with an overdose of brett (this wine smelled like chicken poop). A little can add a touch o' funk-- But a lot is like eating a plate of nachos on hot day at the petting zoo.
Tasty "The Mother-Funky'" China!!!!!!
In what has become a staple of the Atlanta wine scene, Tasty China is the playground for juice greatness. No corkage fee (but bring your stems and cork screws) and crazy Sichauan food... This is where weird bottles come to shine. Late harvest Condrieu, 1975 Napa Riesling (???), and a bevy of light reds-- pairing insanely well with Sichuan Beef Tongue, pork belly, tofu, and whatever seemed to be dropped in front of us.
The world is spinning quickly-- Grab some bottles, a couple of friends, sit down for a meal, and be happy.
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