Australian Wine and I Might Fall In Love One Day

All I have to say is YELLOW TAIL....Y-E-L-L-O-W  T-A-I-L.

I totally agree with Paul Grieco, Wine Director of Hearth in New York City....

"Yes, there’s shite, and they ship it to us. For the small producers, we’re too big a country for them to deal with." 

I run the other way when I see Australian wine because I am not confident at all with what I am getting. So far, the bad rap doesn't even let me come close to buying a bottle for myself at a wine shop.


 Read more:   Paul Grieco on the Next Big Thing

Restaurant Drama! Gordon Ramsay Likes To Be Awful To Just About Everyone

Gordon Ramsay seems to like to take digs at everyone. He decided to try and steal the name "The Spotted Pig" and filed for the trademark in England. This is one of Mario Batali's restaurants. Its pretty impossible that he didn't know about this so it just proves that he was doing this out of spite. Rumor has it that they don't get along so it all makes sense.

I feel like its a publicity stunt to show off that he has this "I don't care" attitude. But why ruin your reputation even more? His restaurants fail, he is mixed in family drama and now burning more bridges with colleagues.

You attract more flies with sugar than vinegar, Gordon!

I have been to the Spotted Pig in NYC and loved every second of it. Foodies everywhere would love this menu and its sad that its involved in this craziness.

Read more of the story here: The Spotted Pig: Gordon Ramsay

BLT Restaurant: White Plains...Good Food With The Worst Service

I have never had a pleasant experience going in there. If it weren't for my love for steak, I would never go back. It seems like I am a glutton not only for red meat but for punishment, too. I have had drinks come after the appetizer hit the table, I have had meat completely well done even though I like medium-rare, bad oysters....blah blah blah. Every restaurant has its bad days, right? I am always forgiving of things like this because I get it. These things just happen...

What really got under my skin with this particular location was my last visit there....which I promise will be my last. It was a busy Saturday night and without a reservation (yeah, yeah, I know I should have known better) I asked if there was an opening for a table of two. The manager said it would be an hour. Fine. I head to the bar to drink my wait-time away and notice it was full. I forget to mention I have met this manager about ten times. I have been introduced to him, shook his hand and said my name OUT LOUD so many times, where I thought he was seriously joking that he doesn't remember me. The best part is that I was working right next door. As a matter of fact, when I working as a floor manager the week before at  my place, he came in and asked if we had branzino to spare because they had run out. I got it for him! ME! It was ME! I got him the DAMN BRANZINO.

A week later. I was a nobody. He didn't even smile like he maybe-kinda-sorta remembered me. Nada.

So back to this "busy" Saturday night. I put that in quotes because while I was waiting to see if I can find a seat at the bar, a regular walks in says hello to about five other people mingling around the host desk and the manager raises his hands with joy, says the regulars name out loud and asks "do you need a table...DO THE FIVE OF YOU WANT TO SIT?!?!???" Mr. Regular declines and says he is just passing thru and wanted to say hello.

I know regulars get priority but did this guy really have to do it right in front of me? It was so rude that I just couldn't get over it...obviously since I am writing about it. I was just asking for a table of two. We wouldn't have take up as much as space as five and I am a blonde standing over six feet tall in my boots on this night....you can't miss me! I gave him branzino! How do you not remember the tall blonde who worked next door to you for over a year??

Sorry, BLT in White Plains...but thats the last time I walk in there.

If Pepper Spray Is Illegal In Your State....Here's An Idea...

I was bullied when I was younger a lot but we all were...weren't we? I grew up in a very tough neighborhood in THE 80'S!!! If you weren't getting beat up....or beating someone up....you didn't count.

Cheers to using food (and their juices!) as weapons. I wish I thought of this -->> NYPD: Teen Attacks Another Teen With Homemade Jalapeno Pepper Spray « CBS New York

Delta Airlines Hates Poor People

Delta airlines won't serve its economy class good wine. Actually they will sell you the lowest of the low...

But, BUT, if you have money....you're in luck! Master Sommelier, Andrea Robinson, has been selecting wines for this "we-are-above-you" airline since 2008. Those who fly business class get to drink wines selected by Ms. Robinson. Once you pass that little curtain...to hell with you and the rest of you who can't afford it. What? You thought putting money away for your kids college fund was a good idea? Shame on you and your stupid responsibilities. (Inside Scoop)

Big soda in NYC is banned!

I hate soda!

Hopefully, this will start a trend out there that maybe a glass of water now and then won't hurt! I never understood soda lovers. How can anyone drink something with so little knowledge of what's in there? Coloring, artificial flavors, chemicals, etc. So gross.

NYC Board Of Health Approves Big Drink Ban Proposal « CBS New York

Lettuce Recall!

This kind of stuff always freaks me out....

A Northern California produce supplier said Sunday it is voluntarily recalling romaine lettuce that was shipped to 19 states, Puerto Rico and Canada over fears about possible E. coli contamination.

Salinas-based Tanimura & Antle said the recall is limited to a single lot of its Field Fresh Wrapped Single Head Romaine that was available at retail stores starting Aug. 2. The lettuce is packed in a plastic bag with the UPC number 0-27918-20314-9, and it may have a “best by” date of Aug. 19.

The company said some 2,095 cases were potentially affected. Of those, 1,969 cases were shipped to Puerto Rico and the following states: Alabama, Arkansas, Arizona, California, Georgia, Kansas, Kentucky, Maryland, North Carolina, New Mexico, Nevada, New York, New Jersey, Pennsylvania, South Carolina, Tennessee, Texas, Virginia and Washington.

New York, New Jersey Included In Romaine Lettuce Recall « CBS New York

Please Don't Order That Cabernet with Your Fish

I want to scream when someone orders a heavy red wine with their fish. I like being this dramatic for a very good reason... it destroys your experience. Besides the obvious hesitation to pour the wine, its not me that will ruin your meal, rather its the actual chemical reaction going on in your mouth.

The iron in red wine in combination with the fatty acids in fish produce a very unpleasant odor. Whats sad about this is that a guest would blame the restaurant for the bad meal. Whenever I have someone order the two I always try to talk them out of it and it works. Heavy wines such as Cabernet, Zinfandel, Chianti, Montepulciano, Merlot, and Barolo are only some to avoid. Let me just say that Pinot Noir is your safest choice if you absolutely don't want white wine.

I know its simple to say "well, I like cabernets" and "I really want fish tonight" where thinking about the pairing is the last thing on your mind or even if you care at all...you just want your dinner!! Well, don't go off ruining your meal if you all you have to do is change the wine.

Food and wine pairing is so important and it took me a long time to learn that. It wasn't until I did a wine pairing at Degustation in NYC. It was ten courses with ten different wines where they weren't only focused on the dish itself but the sauces and herbs they were garnished with. I never thought that a spanish rose can bring out the lemon in a butter sauce more than any other wine I would have probably ordered with friends who "just want anything". I had dinner there twice and both have been a religous experience.

So, this will be the first step in pairing : Be careful with fish and red wine!! Science says so. So there.

I Am Not As Empty Inside As I Thought I Was

So, I started a blog so people can get some quick wine news, humor, gossip, recipes, etc. I didn't think my thoughts or opinions mattered so much that I had to give details on everything I posted about. I have kind of kept to myself but did bless you all with my dark humor, sarcastic attitude and shared my passion about cooking. At one point of my life, I was a sommelier at a three-star New York City restaurant with a celebrity chef...I have multiple certificates in wine from respected institutions...my facebook name for three years has been "Vino Gal"....I have been to Barolo, Italy....I MEAN REALLY...how can anyone possibly resist hearing anything I have to say on wine & food??

So I am taking the advice from everyone who reads my blog and making it more personal. There is no time like the present so I will start with stories starting with where I am in my life right now.

Moving from Manhattan was very rough for me because I really don't know what to do with myself. There isn't really a need for sommeliers up here in Westchester and the one time I interviewed for the position at BLT in White Plains, the general manager seemed to be more concerned I was a female. I have an amazing resume, live across the street from the restaurant and had a very successful restauranteur I once worked for personally call him to talk about me. Nope. Not hired. I found out a few months later that "he doesn't like to hire chicks"....and a few months after that he saw me in a parking lot and introduced himself to me as if he has never seen me before.

Now, I work as a bartender. Its something I love to do and always will and really the one thing you can always go back to working for extra cash whether you're 22 or 45. I come alive behind the bar. I love the attention from all the guests and most of all I love that I am creating something for them to enjoy. Sitting behind a desk is not for me. I get too antsy...or maybe I crave attention too much and need people around all the time. I don't know....its one of those.

I did notice that not a lot of people up here like to order wines by the bottle. This is very much a "by-the-glass" area and I assume thats because its very family-oriented. It would be nice to see more half-bottles of wine being sold on lists of better quality that the plonk we serve around here. Also, there really has to be a better reply than a shoulder-shug when I ask what region the chardonnay is from. I think I am already asking for too much. Just get a decent wine list...trust me....it can only get better from there.

Baby steps.

Lesson: Learn your favorite grape first and stick with it. (You'll notice the differences in what region it was grown naturally over time)

This is why you always have to keep it sexy!

I noticed a big difference when I went blonde. I love it so much because my personality changed as well, all due to the type of attention I was getting. A few Years ago I started wearing red lipstick and got noticed even more. Just about every single time I wear it, someone makes a comment.

Going through this transition was hard considering I have been in the restaurant business all my life.  I wish I knew this when I started! I missed out on a ton of tips walking around trying to me the "down-to-earth" chic with the nice personality. Screw that. Glam is better.

Researchers leave a good tip for waitresses -- wear red lipstick - NYPOST.com

I need to start doing other things with my life...

Great. Drew Barrymore has a wine coming out. Its Pinot Grigio.

Why does everything I love get shit on...

Pregnancy Be Damned, Drew Barrymore’s New Wine Hits Stores Next Week

Congratulations, America!

This may be a result of an increase in wine knowledge, amazing sommeliers, caring winemakers and great wine! This a wonderful news!

"For the second straight year, the U.S. beat out Italy and France for the most wine bottles bought, a whopping, headache-inducing grand total of 4 billion bottles, or about one case per person"

America Wins: We Now Drink More Wine Than Anyone Else

Someone Just Caught On That We Are Drinking Wine Alone...Without Food...GASP!!

I don't know what world I have been living in but I heard that people are just catching on to drinking wine as cocktails. Minus food. Maybe I have been way ahead of my time or just a plain ol' wine lover.

Beer takes too long to kick in...alcohol at 5% or maybe a little higher.
Vodka, Rum, Gin are at 40% alcohol.
Tequila, good luck.
Wine is anywhere between 11-15% alcohol and super delicious.

I can't imagine dealing with feeling bloated from beer all night long and the liquors get me wasted way too fast. I think wine is a nice pace when you're out drinking. So, Wine Spectator is either having a really slows news week or never leave the wine country where drinking wine when you wake up is okay.

Newsflash: Wine as cocktails have been around forever. The end.

Is Wine Just Another Cocktail? | Exploring Wine with Tim Fish | Blogs | Wine Spectator

White Trash Behavior Enters The Wine World, Again...

Of course they avoid "wine geek talk"...its not real wine. Sure they got the basics down....get the grape...ferment the grape...maybe that's about it. They're behaving like McDonalds, just make crap and someone out their will buy the crap. Nice job. With an ABV of 14% and make something taste like fruit punch, of course the youths would buy it. Anything for a dollar, I guess.


"TXT Cellars, the proud producers of such wines as WTF!!! Pinot Noir and OMG!!! Chardonnay. (The exclamation points are theirs.) Theymake a point of noting the brand avoids "wine geek talk" because "we don’t like wine geeks." (There are maybe other solutions to that problem than devolving into tween text speak.)" (Eater)

Can Merlot Make A Comeback?

Gundlack Bundschu, a California Winery is hoping Merlot can make a comeback with this adorable movie. Brilliant move!

Watch it on ....(YouTube)

Food & Wine Releases The Top 10 People Who Are Better Than You

Creating a wine list is tough. A good sommelier tries to cover all palettes, pair it with the food menu, cover all price points as well as expose some wines that you probably never heard of. Its a tough and very fun job. With all the wines out there, its difficult to bring it down to what the restaurant can handle.

A big-fat-drunk congratulations to all of them...(Food&Wine)

Looks Like I Won't Visit France Ever Again

France is the first country to ever pass a law such as this....

As of July, you will have to take a breathalyzer to start your car. The president is cracking down on drunk drivers and this seems to be the only solution. Pretty smart, I guess. Yeah..I get it...one-night-stands are on the rise and doing the walk of shame isn't as fun in a foreign country.

Umm, I mean that everyone wants to live another day and should be responsible. Sorry.

Have breathalyzer, will travel (Dr.Vino)

My, oh my, what people do to save face...

Some women turn in their diamond bracelets to pay for their child's education.  I'm sorry, I mean....to pay for their shopping sprees...

Now some are selling the best of their wine! Its looks like times are hard for everyone. Brokers are seeing a lot more amazing labels show up in their inventory because the rich still need to fake being rich. Petrus and D'Yquem are reported to be sold to pawn shops for about 70% of their value. Not bad for about $70-$120K....now they can pay for their Louboutins because God forbid they're caught wearing last years boots. Let someone else pay for their kids to eat. Social status comes first! Read on---->(Eater)

Bacon-Whiskey Gravy: The Most Awesome Thing You Can Put In Your Mouth

I made this to go over a cocoa-rubbed steak for Valentines Day. I can't say much about the steak recipe. I could barely taste the rub but the gravy that went over it was AMAZING. I can't say that I would do anything else other than steak for this considering its a pretty heavy gravy. So, the steak can handle it. Chicken would completely disappear in this. Meat is the way to go. Yumm.....now I am thinking about pork....hm....

4 strips bacon, diced
1 leek (white and light green parts only) finely chopped
1 tablespoon all-purpose flour
1/2 cup whiskey
3 cups chicken broth
2 bay leaves
1/2 cup heavy cream
1tablespoon unsalted butter
2 tablespoons chopped fresh parsley

Cook bacon in large skillet over medium heat, stirring until crisp, about 5 minutes. Remove to paper towels with a slotted spoon; set aside. Add the leek to the drippings and cook until soft, about 3 minutes. Add the flour and cook, about 1 minute.

Remove the skillet from the heat, add the whiskey; if the alcohol ignites, let the flames die out. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 2 minutes. Add the chicken broth and bay leaves. Bring to a boil over medium-high heat and cook until the mixture is reduced by one-quarter, about 8 minutes. Whisk in the heavy cream and simmer, stirring occasionally, until the gravy coats a spoon, about 7 minutes. Stir in the butter, reserved bacon and parsley; season with salt & pepper. Keep warm.

This Just Goes To Show You How We Can Brainwash You All Eventually

Maybe in the good ol' days, vintages were important but with all the advanced methods in winemaking these days...it doesn't really matter. Well, maybe a little...

In an extreme weather conditions during a particular year, it can very much effect the grape. A ton of rain during the growing season results in a diluted grape which produces a flavorless wine. A very hot season can either burn the berries on the vine, call for an early harvest because the sugar levels are too high (which would cause alcohol in the wine to be high if picked too late) or you would get a wine that would literally taste like raisins because well....the grapes pretty much turned into raisins

Unless you really know what you're talking about with wine at a restaurant, don't make a big deal with the vintage date. Knowing vintage dates is like memorizing sports stats. So, stick with what you like whether its region, country, grape or producer and forget the dates.

...most of it is for marketing anyway!  (Napa Valley Register)

Wine Wine Wine by the Bobby Fuller Four

At Least Buy Me Dinner If You Want Me To Soak Your Cork

Chinese People Are Ruining The Only Thing Important In My Life

Truffles.

The the most memorable meal I have ever had in my life was after my dinner shift at Felidia in NYC. It was our homemade angel hair pasta, butter sauce with shaved white truffles on top. The best possible wine pairing is a Barolo and I was the luckiest girl in the world because mine happened to be a Giacosa. I can't forget an experience like that.

A few years ago, I went truffle hunting in Piedmont with two hunters and they seemed a bit freaky. In a good way....but still freaky. They usually hunt at night so other hunters won't find out their territory. They use specially trained dogs that won't eat the truffle when they dig it out of the ground. The hunters often will speak their own language with the dogs so no one around will understand the commands. It's an amazing process to watch!

One of the truffle hunters with his dog, Diana

Now it seems that truffles are becoming scarce. With climate changes, the truffles aren't growing at the same rate considering how delicate and sensitive they are. Then IN COMES the Chinese!! Described as "cutting flour into cocaine", chinese truffles are being mixed in with the good stuff and some restaurants don't even know....Watch the video ---->>> (CBS News)

Napa Valley Should Start Stroking Mother Nature's Ego Right About Now

Looks like things aren't always perfect in this adult Disneyland. I doubt this will stop anyone from going to tastings and getting loaded but from this just goes to show how important "terrior" is. With California wine laws much different from the European, Mother Nature still wins in the end. European winemakers aren't allowed to manipulate their wines as much as California. They have to rely on almost perfect weather while the grapes are on the vines. They aren't allowed to irrigate, only a certain amount is allowed to be made, also only the permitted grapes can be made in certain regions. California barely has any of those restrictions and yet 2011 wasn't kind to them with as much freedom as they have with their winemaking.


"With lighter yields, one would normally expect greater concentration.  That’s not necessarily true for 2011, as cool weather held down ripening, flavor development and sugars. All of this resulted in lower-than-expected natural alcohol levels as well as less color and flavor concentration."  (Napa Valley Register)

Dim The Lights, Pour The Wine and Watch A Tuna Get Sliced Up.

Clearly business has been super slow in the restaurant business. Someone took the time to think this up, cast it, find the tuna and the music. Maybe I should make a fancy video of me opening a wine bottle. God, I am brilliant.

 Watch the video---> (Cut me up some tuna!)

Wine & Boobs

I love white wine but red is always my first choice...my first choice for a very verrry long time. This means my boobs are always going to be perfect and when I pass in this lifetime, they might just recreate another body on their own, which means I am going to live forever.

You're welcome.

'When women were drinking red wine, the study reports, hormone levels were at much more favorable levels. "These data suggest that red wine is an aromatase inhibitor and may explain the observation that red wine does not appear to increase breast cancer risk," the study concludes."

Red Wine Does Not Appear to Raise Breast Cancer Risk | Health News | News & Features | Wine Spectator

Wine and the City: Hip-hop help sees Moscato sales soar in US

Moscato is the new White Zinfandel?

Wine and the City: Hip-hop help sees Moscato sales soar in US: Sales of Moscato are soaring in the US as hip-hop artists continue to name-check the low alcohol sweet wine in their songs. 

I have noticed recommending "sweeter" wines to my neophytes helps open their minds up, instead having to pound it in their heads why they "should" like wine. Its always better to go with what you like and eventually the palette evolves with more exposure to different types of "sweet" wines. Maybe something like changing the origin or a completely different vintage of the same wine can help broaden things. Moscato is usually what we gave out to our VIP guests at Felidia. It was always a nice gesture and everyone always seemed to enjoy it. 

If you do like "sweet" wines then a "Spatlese" Reisling or any higher degree of ripeness in this German white wine may be something you like. Alsacian Gewurztraminer is the first wine I ever fell in love with when I was first learning wine. To me it was like drinking liquid gold & honey. I was hooked ever since!

Worth The Wait

"In the aging process the bright primary fruit scents and flavors begin to morph into the secondary nuances of leather, exotic nuts and spice, cigar box, truffle, honey and a multitude of others.  Tannins begin to soften and acidity fully integrates into the flavor profile. Layers of flavor begin to emerge and a seamless texture develops along with a long and complex finish.

To keep all this in prospective, it is estimated that 90 percent of all wine purchased is consumed within 24 hours and the vast majority of the remainder within the year. It’s very realistic to assume that only a minute amount of wine (perhaps 1 percent or 2 percent) is aged at all and even less is aged properly. "

This is a tough one considering you would really need to know what you're doing to appreciate aged wine. Lets get the major mistakes out of the way: (1) don't store your wine in direct light (2) avoid vibrations or any type of movement (3) don't "shock" the wine by changing its temperature, wine should be stored at an average of 57 degrees 

Aged wine is an acquired taste and worth the training on your palette. Foods paired correctly with aged wines can turn the dining experience into an extraordinary one. This is definitely an eye-opening experiment. 

Aged wines can have layers that come out with every sip from the glass...never one the same. Think outside the box...bottle...glass....whatever. (Napa Valley Register)

New Year’s Tip: Drunk Walking More Dangerous Than Drunk Driving

This makes drinking at home until you pass out on your couch much more acceptable...in fact, LIFE SAVING. When I do go out drinking, I won't have to think twice about taking a snooze in a bathroom stall and passing the attendant a few bucks. I am a responsible walker. 


"Freakonomics guys now inform us that drunk driving is statistically less likely to kill you than drunk walking. Yes. It's true. You are eight times more likely to wind up dead walking a mile back home than you are driving that mile. " (New Year’s Tip: Drunk Walking More Dangerous Than Drunk Driving)

Marshmallow Vodka makes you do stupid things

A guy gets wasted a robs two homes with the help of Marshmallow vodka...(Burglary suspect only remembers drinking marshmallow vodka - Chicago Sun-Times)

Smirnoff's new Marshmallow Vodka

Here are a few recipes if you feel like getting blackout drunk or just entertain guests at home:

Dark N' Fluffy

• 2 oz. Smirnoff® Marshmallow Flavored Vodka
• 2 oz. Godiva® Dark Chocolate Liqueur
• 1 oz. cream
• Marshmallows (garnish)
• Cocoa powder (garnish)

Preparation:

1. Mix ingredients in a cocktail shaker and serve in a cocktail glass.
2. Garnish with marshmallow and sprinkle with cocoa powder (cocktails.about.com)

Or make your own poison ...(MixThatDrink)

If you're the classy type.....

S’moretini Shooters (HowSweetEats)

makes 1 (2 ounce) shooter, easily multiplied

1/2 ounce marshmallow vodka (or vanilla, whipped cream or cake flavored vodka)

1/2 ounce Godiva chocolate liqueur

1/4 ounce Bailey’s Irish Cream liqueur

3/4 ounce cream/half and half

chocolate syrup or hot fudge

graham cracker crumbs

vanilla frosting for glass rimming

mini marshmallows

Dip the rim of you glass in a bit of frosting, then dip into graham cracker crumbs. Pour about 1/2 teaspoon chocolate fudge into the bottom of the glass. Combine vodka, Baileys, Godiva and cream in a shaker (or water bottle with lid) with ice and shake for 15 seconds. Pour into glass. Top with mini marshmallows skewered on a toothpick.

For 8 shooters or 2 martinis, you will need: 4 ounces of marshmallow vodka, 4 ounces of Godiva chocolate liqueur, 2 ounces of Bailey’s and about 6 ounces of milk. Measurements obviously may change depending on your own preferred tastes.