Food, Wine, Good (and Evil) Spirits

ImageMany of us have heard that old adage from the Corinthians: "When I was a child I spoke as a child, thought as a child, and reasoned as a child; but when I became a man I put away childish things." Well, when I was a child of sixteen I liked to drink beer, smoke pot and listen to Led Zeppelin at top volume.

Admit it – you did too.

Eventually, much to my dismay, I was required to become an adult and to reason as one. I am not saying that I have achieved any great levels of thought; but I did stop listening to Seventies arena rock. I thought I was supposed to. Just like I thought I was supposed to acquire some decent furniture, invest in an IRA, and make sure my hemline never again drifted above my thighs....that kind of crap.

I even brought myself to marry someone who liked “Smooth Jazz.” I found myself spending many evenings at the second-rate jazz clubs on Bleecker Street, trying to look at least mildly entertained as I listened to some tepid trio, while drinking even more tepid wine. There were things about adulthood I found incredibly disappointing.

I know I am not the only person who feels like this. New York City is full of adults who still crave the thrill and energy of the head-banger music of their childhoods, but no longer want to have to resort to banging their heads. In other words: We no longer want to fight for our right to party.

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stolpman1My father's singular obsession with noble limestone permeates every discussion of our wines. He purchased our vineyard land only once he discovered it lies on a 300 foot deep slab of the white, porous rock. Because we are so proud of Limestone’s mineral, high acid effect on the wines, we seldom discuss the thin layer of dirt above.

The Stolpman estate vineyard's clay topsoil is light gray when dry and becomes a sticky mud when wet. Many 2×4 cars have fallen victim to the wet clay, even on our hard-packed roads. Boots become several pounds heavier with mud stuck like bricks in the treads.

That’s the very beauty of clay in our perpetual California drought: it retains moisture. This year, as we look at the driest winter thus far in our vineyard’s history; we are thankful to have clay. As we drip water on the ground through our irrigation hoses, we mimic normal rainfall, allowing the clay to become saturated. Like a year of normal rain fall, when we hope to get 12 inches, we won’t irrigate after set. Set describes the transition when the vines’ tiny flowers become “.” sized grapes.

By cutting water at set, we are ensuring that the plant will still have to fight through the summer to ripen tiny concentrated grapes, undiluted by irrigation. In a drought year like 2014, this is our new definition of dry farming.

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oolongteaWe all have those incredible sensory memories where just the slight aroma sends us back to a treasured moment. Our minds are suddenly flooded with images and a sense of time and place that once was. While I have many of those memories tucked away in my heart, there is one in particular that plays to a tea tune.

It was one of those perfect fall days in New York where the air was crisp but nowhere near close to cold. Running down the streets of SoHo to meet a dear friend, I found her waiting with a smile in front of In Pursuit of Tea’s shop (which I must sadly say is no longer open).  We opened the glass door to the tiny store with exposed brick walls that seemed to glow like autumn leaves on the treeless street.  

Shelves were lined with traditional cups and teapots, and a blackboard displayed what teas were being sampled that day. Within seconds, my whirlwind of joy calmed as my eyes settled on the word “oolong” written across the board. For those of you who have followed me on my tea journey, you know that oolong tea makes my heart sing. I turned to face the woman pouring tea from a gaiwan and gently approached her. She extended a delicate cup and before I brought the sip to my lips, I heard her share that it was their “high mountain oolong tea.” Even though I was grounded in fall just moments ago, my senses shifted to spring as the floral notes escaped through the steam. With just one sip I found myself lost in a field of honeysuckle flowers. It was at that very moment that I knew I had found a treasured tea, a transformative tea.  

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holidaypunchTired of being the host and the bartender at your party?  This is the perfect solution...a festive drink your guests can serve themselves.

When's the last time you brought out the punch bowl?  They are hip now and back in style....very retro and not to mention look beautiful on a table.  If you don't have one, get yourself over to Goodwill...they have shelves and shelves of vintage ones they are dying for you to take home.

This drink is a very fun way to start of your party.  This punch along with some bottles of wine will keep you concentrating on the meal while your guests help themselves to some cheer!

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jordan1If I ask you about your favorite wine, you will probably tell me where you enjoyed it and with whom. Perhaps it was at a picnic on a perfectly sunny day, or on a date with the love of your life. Maybe it was at the winery where the wine was made, but probably not. My point is this, wine, like food, is enjoyed in context. It can be very hard for a winery to create a truly memorable experience with wine, but one winery is giving it a shot.

I'm lucky to have gotten to spend some time at the Jordan winery and to enjoy firsthand the food, wine and hospitality that they are about. I've stayed on their property, had lunch and a full tasting, attended one of their famous halloween parties and gotten to know their talented and creative chef and his wife who heads up hospitality and events. Those experiences have been limited to a privileged few, up till now. And while Jordan uses as many means possible to share the winery experience and lifestyle virtually including photography, videos and even a blog, nothing takes the place of being there.

The soon-to-be-launched Jordan Winery Estate Tour & Tasting is best described as a fully immersive affair. You start at the winery for a little continental breakfast with fresh fruit grown on the property plus fresh baked goods.

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