Freedom in Wheelchairs Inc

Jim's Archives

May 18, 2004
Steak and Shiraz
   
The steak was grilled, served with potatoes, and vegetables. The steak was very nicely done, bought from Costco, so not unexpectedly of good quality.
The shiraz was vintage 2000 from Barossa Valley Estate Australia, 13.9% alcohol, $6.99.  Initially, I  thought the aroma was fruity, but later, was more earthy. The tannins were soft, almost not noticeable until later in the meal. The wine initially seemed packed with dark berry fruit, ans it had a velvety feel in the mouth. Only later was the smell and the burning sensation of the alcohol more apparent. The back label suggests the wine has mulberry and peppery flavors. Others have suggested Barossa shiraz has smooth texture, with licorice scented plum, blueberry, and black cherry flavors

May 15, 2004
Halibut and Albarino
     
The halibut was baked in the oven with a topping which included: crab, sour cream, cream cheese, artichoke hearts, mozzarella. The halibut was characteristically mild. Bought at Costco, its quality was characteristically very good, and was quite nice with its topping
Albarino is said by some, to be the best match in the world with seafood. This grape makes a racy refreshing wine, with bright acidity. The vintage of this particular bottle was 2001, 11% alcohol, from the Galacia region (subregion - Riberio) of Spain, vina (vineyard) Rebordea,, Bodega (winery) Ramperle

May 5, 2004
Salmon and pinot noir
Initially, I hadn't planned on writing about this dinner. However, the salmon from Costco was very good. Costco's meat and fish are consistently good. The pinot noir was produced by Villa Mt Eden. It's aroma was intense, but less fruity than I remember, more earthy, perhaps chocolatey.
The alcohol, though 13.7%was not obtrusive. It's tannins were, as usual soft. It had the same earthiness on the palate as is did on the nose. This pinot is well worth its $7 price.

May 3, 2004
Steak and Cotes du Rhone

 
Spring is here! Why? Because I heard a Baltimore Oriole singing, the fist time I've heard one in this area, I think. And because this was the first grilled meal I have eaten this year. It included: corn. potatoes and steak. MMM that Costco steak is good! The wine, a 2000 cotes du rhone, produced at Santa Duc is a blended wine. Southern rhone wines typically include: grenache, syrah, mourvedre. This wine reminded me of tempranillo, with somewhat of an earthy, subdued aroma. On tasting, the tannins were very soft, the alcohol at 14% was noticeable, and there was an earthy spiciness

April 5, 2004
Chicken Marsala and Mondovi Cab
 

The chicken marsala had a nice earthy spiciness. The cabernet sauvignon,  was 2000 , 14%. It initially had an intense fruity fragrance, and a silky , spicy earthiness with soft tannins. Later the wine's fragrance and flavor seemed to be dominated by it's alcohol

March 28,2004
FREEDOM IN WHEELCHAIRS GALA ITALIANA
 
Paul Olson making a speech
 
People having fun at the Gala
 
More fun
 
A happy winner
 
Happy Gala staff

    March 1, 2004

These pictures were taken in Redwing Minnesota. I took them with a digital camera without a telephoto lense, so the eagle is small and fuzzy. It was a nice day and I had a good time

February 15, 2004
Stir Fry and RavensWood Zinfandel
The stir fry was a wonderful mix of fresh vegetables, including pea pods, asparagus, and mushrooms as well as sliced top sirloin. It was hearty, earthy, very good. I thought it might go well with a full bodied red, like zinfandel, but I was wrong. It's not that there was anything wrong with this Ravens Wood 2000 from Sanoma County. It was dark in color with a powerful fruity aroma, fullbodied(14.2%), with a taste of candied cherry. A good wine, but I thought too fruity for the meal. I thought it might go well with the straberries and ice cream,but alas, too alcoholic

February 8, 2004
 

Salmon and Chancellor Estates Pinot Noir
The salmon was oven baked, a very nice, mild salmon flavor, served with kuskus. These were complemented by a salad , at the beginning, and strawberries and ice cream at the end of the dinner.
The pinot noir was a 2000 from New Zeland.(14%). The label suggested it  could be cellared for 5 yrs, and the wine's color pooled and had hints of brown, consistent with age. It had an earthy/barnyard fragrance, which partially dissipated as the wine had a chance to breeth. It's flavor was fruity, with vanilla, and soft tannins.
Interestingly, the right lower corner of the label suggests this is a white wine

January 23, 2004
 

Barbera d'alba and ravioli
A similar bottle of wine was served in Oct/03  with tortalini. Tasting notes suggest that my thoughts at  that time were similar to  my thoughts this time. Barbera is noted to be high in acid, so it would be expexted to go well with the tomato sauce served with the ravioli, and I think it did.
In addition, the wine itself was low in tannin, it had a pleasant fruity aroma, but I think it's taste was dominated by the warmth of the alcohol (13.5%)
The wine was produced by Marchsi de Barolo "Ruvei" 2001

January 3, 2004 

Amplexus- Toad Hollow  sparkling wine (imported by Toad Hollow and produced in France) and tenderloin
Dinner is being  cooked; a nice piece of meat seasoned with garlic, salt, pepper, olive oil.
But the wine has been opened, and drinking has begun. It is a cremant which means it's not from the Champagne region of France. It's dry, 12.5% alcohol, and very easy to drink.
The dinner, once served, was very good. The beef was served with creamy mashed potatoes and squash

December 13, 2003
 
Coronas and chicken

This meal included chunks of grilled chicken rolled in baked bread serves with noodles and rice.
The wine was Spanish , tempranillo 86%, cabernet sauvignon 14%, produced by Torres, called  Coronas 2000. ($8.00)
It was full bodied (13%) dark ruby color with a somewhat earthy bouquet. It's texture was silky, with  a spiced flavor.
Tasting notes printed on the back label say that the wine has subtle cherry color and with brick red overtones.  Elegant aroma, showing a delicate balance between varietal notes of forest fruits and licorice, and spicy hints of oak. Well rounded, silky palate with smooth varietal tannins.  

18, Oct. 2003

Say hi to Capt. Dave!
Capt. Dave piloted the 32 foot sail boat that I had the pleasure of sailing, in Pepin, Wis
Capt. Dave would like to see friends of  Freedom in Wheelchairs sailing on his boat, and he is willing to help make that happen.
Thanks Capt. Dave!
Pepin is really a nice place to visit. Very pretty surroundings. I've included a couple of pictures on other pages.

17, Oct. 2003

    Dulcet? Not this wine!
A dolcetto wine from Italy, Clerico ($14.99) is a full bodied wine with 14% alcohol, and noticable tanins.
It's aroma, was mainly that of alcohol. It tasted of fruit alcohol and tanins. The sauce  and cheese on the pasta helped tame the wine. The meal was complete with a cesar salad

13, Oct. 2003

Ribeye and Rodet
The ribeye was grilled, served with potatoes and squash. It tasted fantastic
The wine was a pinot noir, produced in Burgundy, France, by Antonin Rodet, 1999, 11%, $7.99
It's color was lighter than the barbera pictured below. It had an intense aroma and flavor of fruit, perhaps of cherry.
In the mouth, it was also smoother than the barbera, perhaps, in part because of the lower alcohol content

9, Oct. 2003

Venus and Barbera
    This is a barbera from Alba in Italy from Marchesi di Barolo "Ruvei" 2000/01. (13.5%). $12.49
It was served with tortalini, cesar salad , and later, Black Diamond aged cheddar.
The wine was dark ruby, had a pleasant fruity aroma and fruity taste. It didn't have much tanin, so was not astringent. It was easy to drink, but for my money, a Spanish Rioja is a better value.
The tortalini is said to be modeled after Venus' navel, so I guess she was an "in-y".
The cheddar was ~$10.00/lb, but, Ithink worth the price. Slightly sharp, but somehow very smooth tasting

    7, Oct. 2003
Asian Ladybug
Asian Ladybugs were introduced into this country in the late 1980's to control aphyds. Since then, these little darlings have spread more or less uncontrolled.
Not long ago, I watched a TV documentary about a variety or critters introduced into  this country, intentionally or not, which have also spread uncntrolled. I would think by now that if people are going to introduce foreign critters that they would give more thought to their control before control became a problem.
Most grape varieties used in the US for wine production were initially introduced from Europe. In the beginning, during the time of Thomas Jefferson, these European grapes were devistated by the then unknown phylloxera louse. But imagine if these foreign grape vines had a predatory streak. We might to this day, be living in a real life Rocky Horror Grape Vine Show!
Think ahead people!

3, Oct. 2003
Crutch Boy Lives!

I first met Crutch  Boy while he was vactaioning this past July,  at Courage North, in northern Minnesota. He is usually isolated, you see, because,  politically, he has fallen out of favor.
I met him again today, at the Courage Center, in Golden Valley, Minnesota, where he is kept in it's dark recesses. But, he stands tall, arms outstretched, holding his forsaken crutch.  A true inspiration to gimps, cripples, and spazes everywhere.
I told the blind man and his wife Peg with the wooden leg about Crutch Boy. He said " I see", as he picked up his hammer and saw. +++
 

28, Sept. 2003
 

The wine in Spain flows mainly from Rioja
Monticello 1998 initially had the aroma of spiced fruit but the longer the bottle was open, the more evident was the smell of alcohol. The label indicated only 12.5%. The label also indicated that this wine had been aged 2 years before release-crianza.
The flavor of the wine was also fruity, not much tannin was evident, very pleasant.
The wine was served with flank steak rolled with Portabella mushrooms and bacon, squash, and a cesar salad 

 .22, Aug 2003
The threat of the wine test looms.
No food tonight. Just the fruit of the vine. Shiraz from New South Wales , Aust.It was deep dark purple, a young looking wine. 13.5% by Reynolds. I could smell alcohol, not much else. but my tasting partner smelled and tasted blackberry. The bottle indicated; blackberry, plum, black fruit, spice. I tasted tannin, alcohol, and fruit.
It was a nice wine, steak would have helped. ($7.99)
 

 Sat, 23 Aug 2003
Riesling                                               8/22/2003
Don't try this on an empty stomach!
Even at 11.5%, my head was swimming at the end
This riesling was 2000, Hugel from Alcase, France,$13.99 Reisling is supposed to be aromatic, reflective of minerals, lime, honey, flowers, spice, petrol. It is supposed to be piercing and have a nerviness. It may also taste similar to sauvignon blanc but is said to have longer lasting flavor. It is usually notoakedand low in alcohol.This particular bottle was pale straw. It's legs suggested that it's alcohol content was low. It's aroma, even after it had warmed was not intense and smelled like apple/pear
It tasted initially, bright, crisp, intense, and I thought spice. I thought the flavor persisted relatively long. The spice
flavor seemed to fade fairly quickly, however
 

 Sun, 24 Aug 2003
White Burgundy                                                        8/23/03
 (chardonnay)
Patrick Javillier   1999
bourgogne
Mild aroma and flavor of pear/apple. Slight bitterness on the tounge and mouth
 

jul 22
Dry Creek Valley reportedly has some of the best  zinfandel in California. The Dashe Cellars 2001 reminded me of baked rasberry pie. It had a hint of spices, a thick, silky feel in the mouth, relatively low in tannins
 
 
 

8/5/03
Mondavi and me
Mr Mondavi showed himself nicely as a 1999 cabernet sauvignon. The back of the bottle says  that I should have found cassis,
blackberry and spices. But I think that back label is meant for palates more developed than mine. I will say, however, that
the wine was pleasant, not particularly astringent, a fruity flavor and aroma. It's 13.5% alcohol was evident both on the
nose and in the mouth It went very will with the ribeye steak, with which it was served
 
 

8/10/03
Mondovi's merlot and me
T-bone steak grilled medium rare, corn on the cob and potatoes served  with Mondavi 1999 merlot. Compaired with the Mondovi cabernet, the color was more garnet, although fairly dark. The aroma was, again intense fruit, as was the taste. Although, I thought the tanins of the cabernet were sort, the merlot was softer yet
 
 

Fri, 15 Aug 2003
Hugel and BBQ    Gewurztraminer is said to go well with pork. So last night the pork was grilled and served with a maple BBQ sauce. Very nice Also with corn on the cob and a salad with oil/ vinegar dressing The wine was a 2001, 13%, Hugel from Alcase.Gewurz is said to smell/ taste like  rose petals, grapefruit, lychees. Unless you have actually tasted lychees, this is not a useful descriptor. Happily, I recently had the opportunity to taste a lychee, a mildly spicey, fleshy fruit.Hugels gewurztraminer had a nice floral aroma, although not as powerful as I expected based on reading and it tasted like, guess what, lychees.The wine tasted very slightly sweet. As the wine warmed to room temperature the flavor, not unexpectedly, became more intense.
If you're looking for a change from chardonnay, you might give Mr Hugel a try
 
 
 

Mon, 18 Aug 2003
       Pepi!
Since I  have a wine test coming up, this wine was served blind. It was slightly chilled. Clear, light golden yellow. I detected
the aroma of pears.( the bottle label suggests mango and honeysuckle as well). It had a bright, fresh, dry taste, with a slight
flavor of spice on it's finish. I guessed correctly, that it was a sauvignon blanc from california, the vintage 2000. The brand
is Pepi
The wine was served with grilled chicken breast, grilled corn on the cob and potatoes. The corn was grilled with one layer of
husk leaves.
 
 

Argyle is a wine from Oregon. Fruity on the finish, different than the pear of some California chards

6/27
 Steak, salmon and bordeaux
The wine was a Cheateau Tayac 2000 from  the Margeaux. It had a nice dark ruby color rxpected of a young wine. It had a fruity /alcoholic
aroma.And it had well balanced flavors. The taninns were not too strong, it had a fruity flavor without obvious oak flavor.
The steak was grilled, the salmon baked. It was Copper River salmon. It was very tasty
6/24/03
Bordeaux and Steak
Wine from Pomerol is said to be deep in color without a lot of tannin and acid. This is because the major grape in the wine is merlot, and because
of the soil is rich in clay on which it is grown. The wine is also said to have a plummy, creamy smell
This particular Pomerol was a 1995 Chateau Fleur de Gay(13%). And the only grape I could see mentioned on the label was merlot.. The wine was deep
in color, a little brownish, showing it's age. When it was first opened there was a rush of fruity smells eminating from the  bottle. But after it
had time to settle, an earthy aroma seemed to predominate. Certainly the taste was low in tannins and the wine seemed to have been aged in oak
The steak was grilled, juicy and flavorful, nicely done. A nice partner for the wine
 5/23/03
Grenache and Salmon
When wine is paired with salmon, usually it is pinot noir. However, I wanted to try something different. This
wine was 75% garnacha (grenache) 25% tempranillo, 14%alcohol. It was Barsao 2000 from Spain, This wine was
fruity and, I think had a moderate amount of tannins. Which  went well with the fat of rhe salmon. Overall,
I'd say the Barsao and the salmon went well together
 

5\11\03
Well, the wine test is over, so I can take a little time to write a wine and food pairing.
I  picked a zinfandel 1999 from Buehler Vineyards in California (13.5%) because I missed the zinfandel on the
blind tasting part of the exam, which I thought was more smoky than fruity  as well as having Vanilla flavors
and a lot of tannin
The wine tonight was ruby in color with a fairly intense fruit aroma, not really much smokiness, but perhaps a
hint of spice. I thought the acid tannin and alcohol were fairly well balanced. I liked this wine, but I don't
think it would have helped me identify the wine  on the blind tasting
The meal included a nice salad, garlic and herb risotto, and broiled pork loin seasoned with garlic and onion.
The zin , I think went well with the food's spice
 
 

4/11/03
I had a really nice wine this evening served with pot stickers and Lee Ann Chen's
sweet and sour pork.
The wine was a FaustinoVII Rioja 2000 (12.5%by vol) from spain,
.It had a fairly intense fruity aroma which followed through in the mouth, but I
thought there was also a spiciness on the finish. There was also a well balanced
acidity and tannins with a nice alcoholic warmth on the throat. It withstood Lee
Ann Chen reasonably well

4/05/03
Last night I had a gathering of 5 people at my place.
The main course at supper was lasagna, preceded by a salad with greens, tomatoes
and cheese chunks followed by chocolate cake for dessert, this all provided by my
guests
I  supplied the wine.
The first wine, served alone was a Chianti Pallidio 2000(12%). The aromas were
fruity but not very intense. The flavor was reminiscent of berry fruit. I have had
this particular chianti before and was not disappointed this time.
The second wine was served with  the salad which had Kraft Italian dressing. The
wine was a cabernet sauvignon blended from vineyards throughout California,
including Napa, Sanoma, Mendicino labeled; Avalon 2000(13.4%). This was the best
liked wine of the evening. It's aromas were fruity but more intense than the
chianti. It's flavor was also reminiscent of berry fruit but, I thought with also
hints of spice.
The third wine was a Villa Mt Eden, served with the lasagna. This wine also had an
intense fruit aroma, but it did not match well with lasagna.
Had I planned better, I would have served the pinot first, the chianti, then the
cabernet
The wasBogle chardonnay 2000 served with the chocolate cake, and matched reasonably
well.
The wine had a nice pear aroma  which persisted in the mouth, but tasted tart
because of it's acidity. The pear flavor persisted into the finish

3/30/03

Well, I read a little about Italian wines today. Next wine sale at  liquor store,
I'll buy some. Valpolicella, barbera, dolcetto all sound like they are worth
tasting. They are supposed to be fruity and sound like they are easy to drink.
Brunello di Montalcino , barolo, barberesco, amerone and wines from Montepulciano
tend to be more expensive, and tend to make the mouth pucker more
There is also a French wine made from the viogner grape which is nice to smell and
has a nice sweet taste that I'd like to try
 

3/23/03
Steak and burgundy(pinot noir)
and a side order of grousing
Some nights are difficult. Last night was one of those. Initially, I was wound up
because of  something that had gone on earlier. No problem, I thought, I would just
read something boring, and fall asleep. That worked relatively well, but the time I
was ready to fall asleep, I had overheated because my room was too warm, and it
caused me to hyperventilate, which ended up keeping me awake the rest of the night.
Today is Sunday, so if I have to, I'll nap during the day.
Well, earlier in the evening I had a very nice steak served with squash, which I
like so well, mashed potatoes, and a mixed green salad.The meal was served with a
Corton-Renardes 2000 burgundy 13.5%alcohol produced by Giardin which was 35 dollars
at the wine store.
The wine was a pale plum color, slightly darker than the Villa Mt Eden pinot
noir($8) that I had last week. The aroma was intense but not as intense as the Mt
Eden, and was hinting of perhaps blackberries,and an earthiness, but also it's
alcohol could be appreciated  as a burning sensation in the nose. Initially, on
tasting the wine, I thoughtit had a high acid content, but really I think it was
the warmth of the alcohol.
Tannins were moderate, my mouth didn't pucker until the end of the first glass.I
thought I tasted hints of fruit, but again this was not as apparent to me as in the
Mt Eden. The wine salesman said, this wine could be drunk now or in 5 years. I
suspect the Mt Eden does not have that ageing potential.
I think the wine stood up to the steak nicely
 

3/19/03
Corned beef and pinot noir
St Patrick's Day has come and gone, but the memory of this supper will linger.
Most of my family was present for a St Patrick's Day supper at my mom's house.
The corned beef was boiled in salted water with potatoes rutabagas and cabbage
The potatoes and rutabagas were salted and buttered heavily
The pinot noir was a Villa Mt Eden costal 2000, 13% alcohol by volume. The wine was ruby, the color not being
very dense. The aroma, was intense with dark cherry which persisted with tasting. It had a slight bitterness,
very little tannin or acidity
The vegetables, not surprisingly, overpowered the wine (perhaps beer would have been a better choice). The
beef however, seemed to remove the bitterness from the wine and allowed the fruitiness to manifest itself

3/08/03
I wanted to update everyone on how Paul Olson is doing. I was told he had a rough time of it in the hospital, but is doing better now; anyd shceduled to go home today
 

3/08/03
pork and shiraz

Tonight I'm having pork tenderloin studded with rosemary and garlicas
well as salt and pepper, served with carmelized(soy, brown sugar, olive oil) carrots and boiled red
potatoes. The recipe came from the October issue of Cooking Light.The
wine is a 1997 Rosemount shiraz from Australlia
I thought a red wine might go reasonably well with the pork. Syrrah is
one of the wines I am studying in my wine class. Finally, I haven't had
a bottle of  syrrah with a meal
The meal is cooking now and the wine has been taken out of the refrigerator
The label on the bottlementions peper and spice on the nose and a
peperry finish with blackberry, rasberry flavors. So, one might think
the wine might go well with the spices in the  meal
The wine was deep dark purpleand dry. Initially, I thought I detected an
aroma of dark berries which continued on the palate. Later, what may
have been a pepper or spice aroma, reminded me of the smell of sour milk.
The pork was nicely done,juicy
I'm not sure the wine added anything to the meal
 

2/23/03
Spring Plans for FWI
I was talking to Paul Olson, and he has some nice plans for Freedom in Wheelchairs Inc for this spring. He is
thinking of weekend boat trips. I suspect he will want to make some progress on his overnight camping idea.
In any event, Freedom in Wheelchairs will need financial support for these plans to become reality

2/23/03
Last night, a  Santa Rita 2000 merlot from Chile was served with a rib eye steak, mashed potatoes, and
asparagus
Merlot  has a reputation for being a fruity wine. This particular merlot had, I thought, an aroma that was
relatively difficult to smell.. When I did smell the aroma, it reminded me of flavored cough medicine. When
I tasted the wine, it initially tasted fruity, like plum, I thought, and this taste tended to persist after
the sip was swallowed. Later, I thought I tasted a hint of spiciness. The
wine didn't seem to have as much of the alcohol warmth as the cabernet sauvignon that I recently tasted.
Although both had 13.5% alcohol. Tannins were relatively low since my mouth didn't pucker until the bottle
was almost finished. I think it's acid level was relatively low
The steak was wonderfully done, juicy and tender and generously salted, the way I like it. Squash, my
favorite vegetable, was salted and buttered . I tried some blue cheese with the asparagus. It does better
there than on the steak, but salt and butter works better
The wine, I think went well with the food. Although, I must  admit, I sipped most of the wine before the
meal was served

2/20/03

  Since the last wine class, I've been wanting to taste a cabernet sauvignon. I hadn't been able to
appreciate the fruitiness in the california cabernet that we tasted.
Chilean cabernet sauvignon is characterized by a fruity flavor. I had a bottle of  Casillero del Diablo
cabernet 2000 available.
This was served with chicken ravioli and Caesar's salad
The wine had an intense aroma. Initially, I was pleased that I could smell fruit. Blackberry, I thought.
Later, I thought that it was more of a cough medicine aroma that I detected.
It was harder for me to appreciate a fruity flavor. I would say that this was a full bodied wine, both
evidenced in the mouth by the warmth of the alcohol and on the label which indicated 13.5 % alcohol.
Acidity is reportedly evidenced as a tartness and appreciated on the outside/lateral aspects of the tongue.
I could feel something on the lateral aspects of my tongue
I don't think this wine had a lot of tannin, since my mouth didn't pucker until the bottle was almost
finished.
I think the wine went well with the salad and ravioli which was  smothered in tomato sauce and parmesan
cheese. Fats are supposed to react well  with tannins. Acids in foods like tomatoes are supposed to go well
with acid in wine. Anyway, it all tasted good to me
 
 

2/19/03
Pitty Party
Well there was no wine class this week and no dinner to review. So, I can either talk about what I read, or
vent. Hmmmmm let me think. What should I talk about, what I read or vent? Hmmm.
VENT!!!!  This @#!* damn spinal chord injury! Why did I have to body surf in that *#@!* damn ocean. Talk
about screwing up your life!!!!!!!
I'm reasonably well off compared to some but, geez, this is the pits. Problems now that I never had to deal
with before. Physical problems, emotional problems, right now I'm dealing with financial problems.
Sometimes it seems overwhelming. Sometimes it seems I'm more easily overwhelmed that I was before I got
hurt. At times, I think I was so depressed, I didn't realize how overwhelmed I was.
I hear about some of the health problems of some of my friends with spinal chord injuries, it saddens me. I
don't thank my lucky star that I'm better off , because I don't think my star is all that lucky, but I'm
grateful that I  am as well off as I am
Anyway, it's a good thing there is a wine class to write about next week

2/11/03
Last night was my second wine class. I received no apology from AI.
However, the school has has begun having us wine students sign in at the
front desk and issuing ID badges. ("Badges? We don't need no stinkin'
badges")
A good part of the class was spent talking about an alphabet soup of
wine regulatory bodies and systems: AOC, DOC, BATF.We also now
have an assignment to pair a meal with a wine. I can hardly wait to let
the class know with what d'Yquem can be paired .
Later, as we did the first week, we tasted wines. At a later time, I'll
transcribe my thoughts on some of the wines tasted, although as  I'll
 demonstrate, my thoughts may be of limited usefulness.
The first set of wines was pinot noir. The first was a wine from
Burgundy, France. The instructor thought it needed to age more. The
second was a pinot from Oregon from Domaine Drouhin. The instructor
really liked this wine. Drouhin is also a major producer in Burgundy,
France. Oregon is known internationally for pinot noir.
The third set was cabernet sauvignon. The first, which I was asked to
describe in front of the class was a 1995 Bordeaux which I thought
tasted like the other three cabs, except for the third one which I
thought was intensely floral. Well it was intense all right. It was what
is called "corked". It was spoiled. When properly instructed, I could
actually tell it tasted like a musty, damp basement
Then, to add injury to insult, after I got home, while trying to pick
something off the floor, my seat belt unfastened, and I toppled to the
floor. "Help I've fallen and I can't get up". Where is that damn clapper
when you need it?
AI  was nice enough to send an apology
 
 

2/9/03
While awaiting the preparation of tonight's meal, I browsed  Jay McInerney's book, Bacchus and Me:
Adventures in the Wine in the Wine Cellar. In the section entitled World's Most Romantic Wines, he suggests
that  Chateau d'Yquem is absolutely the best thing ever to lick from a loved one's flesh. For sure, this
is  placed on my list of wines to buy the next time I go to the liquor store.
Tonight's supper was adapted from The Best Recipe Book by the editors of Cooks Illustrated Magazine. Pork
chops were browned in a frying pan, then baked to perfection, generously salted and served in a lemon juice
and capers sauce. The lemon sauce added a very nice flavor to the pork. The chops were served with asparagus and mashed potatoes. Good stuff!
I thought the  a white wine might go well with the pork, and because of the lemon sauce, I thought that a
sauvignon blanc might be a good choice. However, I had to settle on a Columbia-Crest Grand Estates
Chardonnay 2000. This is a dry white wine, which the label says is fermented in oak. I thought it's aroma
and flavor hinted of pear. The flavor, I thought had a not unexpected oakiness
Next time I have this dish, I'll try it with a sauvignon blanc. And perhaps, Chateau d'Yquem for dessert.
 
 
 

 2/8/03
 Party Time
 Jim's Corner has,  so far, caused me to think and write about some of the
 more interesting events in my life. Last night was one of those.
 One of the personal care attendant agencies working in my handicapped
 accessible apartment put on a margarita, fajita party last night. Both
 strawberry and lime margaritas were served. As were chicken and beef
 fajitas.  The party was, I thought, well attended by the residents of the
 building. It was a warm, uplifting, if somewhat sedate event.
 I neglected to thank my hostess before I left. Oh well, I'll do it here
 and when I see her again.
 Thanks Maureen
 
 

2/6/03
How do You Spell Infamy?

I'm currently taking  a wine class at the Art Institutes International Minnesota at 15 S 9th street. Our last class was canceled,which I didn't realized before I arrived. So, I had to wait in the hallway for a ride. As is my custom when I am sleepy, I  rested my head on my hand, and tried to nap. During my wait, I was asked at least three times if I had a ride, but not once if I was a student at the Art Institutes

     The third time I was asked about a ride, I was also told that the people in the admissions office had requested that I leave.At that point, I told the security guard that I wasn't going outside. I was livid, well as livid as this mild mannered reporter gets. Lucky for him, I had with me, the piece of paper that said I was a student of the wine class.

           I suppose I may have looked like a vagrant, sleeping in a wheelchair, but that was no excuse for the employees of  AI  to act as they did

2/3/03
Steak with Roquefort sauce and Cabernet
The recipe for tonight's dinner came from Mark Bittman's book, the Minimalist  Cook's Dinner.
It was rib eye steak served with a roquefort sauce, asparagus, mashed potatoes. Although quite tasty, the
sauce overpowered the meat. The asparagus is one of my personal favorites.
The wine was a 2000 cabernet sauvignon , produced by Concha y toro called Casillero del Diablo ( cellar of the
devil) produced in Chile. This was a dark, young, purple, dry red wine. The aroma was powerful, with hints of
licorice, earthiness, as well as alcohol. There was not much tannin in this wine, but alcohol was evident at
13.5%. Certainly for the price it was a reasonable wine

2/1/03
Sancerre
At the time of my last entry, I needed to vent, so the description of my
wine class was brief.. Also, after I had difficulty remembering the
specifics of the wines I had tasted, having not written any notes.
However, the sauvignon blancs were the most noteworthy. The one from
Sancerre, France was bright, lively, mineraly, with hints of citrus.
Probably less expensive, the sauvignon blancs from New Zealand were
similar, but I think had less intense flavor.
I was given a book by a friend at Christmas, called Baccus and Me:
.Adventures in the Wine Cellar, by Jay McInerney, which the sauvignon
blancs of Sancerre as having a citric zing. McInerney says these wines
go well with oysters and other shellfish. These wines, he says, also go
well with goat cheese. Lucien Crochet is one of his favorite producers
of these wines.
 

1/29/03
Of pcas and Bowel Programs
Last night, I started a wine class. We tasted several chardonnays and
sauvignon blancs The class is part lecture, part tasting. I  enjoyed the
class last night, and I think I will enjoy the remaining sessions. If
nothing else, my discussion of the wines I  describe in Jim's Corner
will be better as a result of this class.
After I got home from the class, a lively discussion ensued between my
pca and me about whether or not it was too for me to do what is
euphemistically called a bowel program. I was told that since it was
after a certain time of the evening, I would have to wait for another
day to relieve myself. I thought it interesting, to say the least, that
my health care agency could manipulate nature so easily.
I may have been less perturbed, had I not previously told the morning
crew that I probably would be late that night.. In any event, I thought
it was good that I was able to convince my pca that I really did need to
sit on the commode that night, because when they came, the bowel
contents came fast and furious
 
 
 
 
 

1/23/03
Ravioli and Beaujolais
OO! OO! (as Gunther Tudy from Car 54 Where Are You said), another meal to write about.
The meal was sausage ravioli, garlic bread, and Parisian salad, served with a bottle of Beaujolais wine
It was melt-in-your-mouth ravioli smothered in tomato sauce, piled high with grated parmesan cheese. The garlic bread had a wonderfully crisp crust and soft center. The salad was as tasty as I expected.
The wine was a 2001 Beaujolais produced by Georges Dubouef. It costs less than $10.00 at the liquor store. Beaujolais is said to be easily drinkable and fruity. Certainly, this bottle was all of that. Initially, I thought I detected a slight aroma of vinegar, but when that dissipated, the aroma was mild, pleasant, fresh, if nondescript .The wine was low in tannins. It went well with the meal, I thought.

All in all a wonderful meal.
 

1/19/03
SALMON and PINOT NOIR
Hurray, yippee, whoo!
This my first dinner review done for this web page.

Salmon is said to go well with pinot noir, which is what was chosen for last night's dinner. I was only mildly surprised when I noticed that the back label of the wine bottle suggested that the wine would go well with grilled salmon and mushroom risotto.
This being winter in Minnesota the salmon was broiled after being brushed with olive oil, salted and peppered. Parmesan risotto was selected without mushrooms. A very nice Parisian salad with a vinaigrette dressing started the meal. The meal was delicious and, indeed went well with the wine.
The pinot noir was a 2000 Kendall-Jackson vintner's reserve. The back label of the bottle suggests that the wine has raspberry, cherry, vanilla and spice flavors. The aroma was certainly  fruity, and my dinner partner detected the raspberry and cherry flavors. However, although I thought the wine was fruity, I couldn't distinguish which fruit. I also thought I detected a spicy flavor. The wine was relatively low in tannins, since it didn't make my mouth pucker
I enjoyed the dinner and the wine immensely.