Whites
I really wish I had a good excuse for not posting more here on vox, but I don't. I just find myself too busy with everything else. That said, I've been trying to get back into some form of exercise and at the moment walking is the only thing that's really sticking.
Being the tech junkie that I am, I'm always on the lookout for toys that make other things more interesting. Well, I found a great app for my Blackberry that not only provides real-time data during my walks and hikes but it also uploads the data to a site when I'm done. The online data is organized and mapped so I can see how well I'm doing as well as share my routes.
This is a great app for serious and casual runners and walkers. It's definitely worth trying out .
http://www.roadrunnergps.com/
I’ve tried all of these wines, and they are all good and a deal as gifts.
Whites
Chardonnay
2006 La Chablisienne Chablis Les Venerables Vielles Vignes France
2008 Toasted Head Chardonnay California
2005 Meusault 1er Cur Les Poruzots Nicolas Potel CHardonnay France
2005 Mount Gisborne Chardonnay Australia
2008 Lindemman Bin 65 Chardonnay California
Sauvignon Blanc
2009 Oyster Bay Sauvignon Blanc New Zealand
2009 Errazuriz Estate Sauvignon Blanc Chile
Sauvignon Blanc, Muscat, Canelli, Chardonnay and Viognier
2007 Conundrum California
Riesling
2008 Yalumba Y Series Riesling South Australia
2007 Trimbach Riesling Reserve Alsace, France
2008 Tamar Ridge Devil’s Corner Riesling Tasmania
2007 Domdechant Werner Hochheimer Kirchenstuck Riesling Spatlese Germany
2007 Cave Spring Cellars Riesling Ontario
Viognier
2008 Cono Sur Reserva Viognier Chile
Gewurtztraminer
2007 Colio Estate Vineyards Gewurtztraminer Harrow Ontario
2007 Pierre Sparr Gewurrztraminer Alsace, FRance
2008 Louis Hauller Gewurtsraminer Alsace, France
Muscat
2007 Ottonel Serbia
Reds
Pinot Noir
2005 Manuel Olivier Pinot Noir Bourgogne Hautes Cotes De Nuits Cuvee de Garde France
2007 Maison Chanson Bourgogne Pinot Noir France
2007 Bell Glos Meiomi Pinot Noir California
2005 Irony Pinot Noir California
Grenache
2005 Sella & Mosca Cannonau di Sardegna Riserva Italy
Tempranillo, Granache, Mazuelo and Graciano
2005 Bodegas Muga Rioja Reserva Spain
Cabernet Sauvignon
2008 Sanata Carolina Reserva Cabernet Sauvignon Chile
2007 Penisula Ridge Cabernet Sauvignon Ontatio
2006 Sumac Ridge Balck Sage Vineyards Cabernet Sauvignon British Columbia
Cabernet-Merlot
2004 Chateau de Terrefort Quancard France
Merlot
2005 Chateau Laborde Lalande-de-Pomerol France
Zindfandel
2007 Ravenswood Zinfandel California
2007 Cline Zinfandel California
Primitvo
2005 Salento Primitvo del Salento Puglai Italy
Shiraz/Syrah
2007 Perrin & Fils Reserve Cotes du Phone Syrah France
2006 Plunkett Fowles Therite Shiraz Australia
2006 Kilikanoon Killerman’s Run Shiraz South Australia
2006 Elderton E Series Shiraz California
2008 Palin Syrah Chile
Malbec
2008 Kaiken Malbec Argentina
Works pretty well on the fly!
That's what I have - the Silliest Girl.
Sauvignon Blanc is one my favorite white wines, and I've found some great ones under $20; like the Oyster Bay from New Zealand. Depending on where it’s grown – cool or warm climate—the wine is marked with scents of grass, and can taste tangy with a hint of grapefruit, juicy peach or melon. Sauvignon Blanc is not subtle or delicate, it’s pretty much a big taste in your face.
The most pungent Sauvignon Blanc are from the Loire Valley of Pouilly-sur-Loire, known as Blanc Fumé or Pouilly Fumé. A good Pouilly Fumé with tons of intense oaky flavours is the 2008 Gilles Blanchet. One word: refreshing.
I’ve read, in California, Napa Valley, the plantings devoted to Sauvignon Blanc have increased from 600 acres in1969 to more than 5,000 today. According to a sommelier, the varietal probably owes its popularity to Robert Mondavi, who originated the Fumé Blanc in1967, to distinguish his dry Sauvignon Blanc from semi-sweet ones that dominated the market to the Loire Valley Sauvignon Blanc wines. I tried the Robert Mondavi in a blind taste against a Sauvignon Blanc, and I really didn’t think there was a difference between the California wines. The two wines were crisp and dry. Was this a great marketing ploy? Maybe. You'll have to do your own research on this--try the 2007 Robert Mondavi Wine and compare it to the Pouilly Fumé and a Sauvignon Blanc, and see what you get. Cheers!
Most of you know that I love me some cameras. And that usually means Nikon over other brands. Earlier in the year I purchased a small, pretty cheap digital "pocket" camera to have on hand for quick snapshots and the like. It was pretty great, considering the price, except that I lost it somehow in October. Since then I've been biding my time (you've noticed, perhaps, the dearth of new Hazel photos? yeah that's why) until Black Friday. I knew someone would have something good on sale then, and sure enough, Target listed the Nikon S203 for $50 off:
As every hippie health food restaurant menu knows carrot cakes are healthy. Sure at thousand calories a slice; they are great-- all that oil, butter, carrots, walnuts. Given the danger of over indulgence, I did a bit of liposuction on this classic recipe. The nuts are gone, I used way less butter in the cake and frosting, and added flavour, texture and volume using pineapple, coconut, cake flour, and noisette butter. But you would never know from the result it was easier on your waist line. The taste is rich, complex and comforting. So if you have munchies flashback, you'll find yourself rationalizing the third or fourth piece. Luckily you'll have a second cake, this recipe makes two --enough for when your guests arrive.
Cake
5 cups coarsely grated carrots (this is about 6 large carrots)
1 cup granulated sugar
2 2/3 cups cake flour
4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
1 tsp salt
½ pound unsalted butter
1 ½ packed dark brown sugar
5 large eggs
1 ½ tsp vanilla extract
8 oz minced pineapple, drained well
¾ cup raisins (or toasted walnuts or pecans)
2/3 cup unsweetened dried, flaked coconut
Frosting
16 oz cream cheese, softened
3 tbsp unsalted butter, softened
2 cups confectioners’ sugar
2 tbsp sour cream
Garnish (optional)
Extra coconut
Directions
- Heat oven to 350F. Grease two bread pans. Line the bottoms with parchment paper. Place the grated carrots in a large bowl and toss with granulated sugar. Transfer carrots to a colander and place over the bowl to drain. Sift, then whisk together cake flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Melt butter in a saucepan over medium-low heat, stirring frequently. Cook until the butter turns golden brown, about 10 minutes, and has a nutty aroma. You will smell it. Let cool.
- Pour the cool melted butter in a bowl and wisk the brown sugar and in the eggs, one at a time. Add the vanilla and whisk for 10 seconds. Add the flour mixture and whisk until three quarters incorporated. Using a large rubber spatula, gently fold in the carrots, drained pineapple, raising, and coconut until the batter is well mixed.
- Divide the batter evenly between two bread pans. Bake until cake feels firm in the centre or 40 to 50 minutes.
- Remove from oven and run a knife around the perimeter of each pan. Invert cakes onto a cooling rack. Allow to cool completely before frosting.
- For the frosting. Note: You can cut this recipe in half, and have enough for two cakes. Beat the softened cream cheese and butter with an electric mixer on low speed for 3 to 4 minutes. Add the confectioners’ sugar and sour cream and beat until well blended, up to 2 minutes longer. Frost the top of each cake. Garnish with extra pecans or coconut if desired.
Today I finished blocking the Clapotis I have been working on for my grandmother:
On a blind wine tasting test it’s tough the to tell the difference between Zinfandel and new world Shiraz. They are both very similar in colour, very dark ruby red, but there's some debate which one is darker. Some say it’s Shiraz, I say it’s Zinfandel.
A good whiff of Shiraz gives off smells of dark jammy fruit, vanilla and spice. Zinfandel aromas are more on the fresh red fruit side – you will smell strawberries and raspberries. Shiraz is lush and heavy on the palette, more complex than a unblended Zinfandel. A Zinfandel has a big round taste where the Shiraz is little more complex. Like music, Zinfandel is a one major cord, and Shiraz cord is jazzed up with a few more notes.
You can try out the differences with these good quality inexpensive wines like:
- 2005 Cline Zinfandel California
- 2006 Kilikanoon Shiraz South Australia
