Cinema
Good – The White Countess
Bad – Tristan + Isolde
Fugly – Aeon Flux
Preview
Ghost Rider
A Prairie Home Companion
The Devil Wears Prada
Cellar
Red – 1982 Chianti Fattoria di Montagliari
White – 2004 Allan Scott Marlborough Sauvignon Blanc
Sparkling – Paul Chaneau Blanc de Blancs Brut
Brassware:
Cut a lemon in half, sprinkle with salt and rub all over the surface. Works for marble too.
Furniture Polish:
Mix equal parts of turpentine, linseed oil and vinegar. Spray and then wipe off.
Foul smelling drains:
Remove old box of baking soda from fridge and pour down drain. Chase with cup of table salt and cup of vinegar. Let fizz for 30 seconds. Chase with four quarts of boiling water and let work overnight. Smell is gone by the AM. I do this every quarter.
Crusty shower heads:
Fill Ziploc sandwich bag with vinegar and hang on shower head arm with head submerged. Secure with rubberband. Wait two hours and then wipe away softened mineral crust with a sponge. I do it to all of my faucets the weekend night I am going to be away.
Kampuchea, now known as Cambodia, is in Southeast Asia, bordering the Gulf of Thailand to the south, Thailand to the east, Viet Nam to the West and Laos to the North. It boasts a tropical climate with rain from June through October, coolseason from November to February and much heat from March to May. Its popilation and official language are predominantly Khmer (90%, with 5% Chinese) and the official religion is Theravada Buddhism (95%).
Mobile phones are a necessity when traveling and numbers start with 011, 012, 015, 0116 or 018. Phone cards may be bought for use at public phones as well. Recommended inoculations are standard and must be reviewed at the CDC Travel site before travel begins. As usual, preventive measures against mosquitoes, especially at dusk, should be observed using, at minimum choloroquine, mefloquine and even doxycycline iwth proper clothing and insect surface repellent. Health insurance, especially medical evacuation cover is a minimal international healthcare standard, especially in rural areas.
Rice and fish are the main stables of the diet but many dishes are prepared with beef, pork or chicken. Sea food, especially crab and shrimp, are abundant in coastal areas. Local specialties include amok (fish cooked in cocoanut milk) and soups and curries that are similar in taste (but not as spicy) as in Thailand. Phnom Penh (the capitol) is cosmopolitan with Chinese, Korean, Thai, Viet Namese, Malaysian, Japanese, Nepalese, Indian, Turkish, Mexican, French and Western restaurants throughout the capitol.
The official Cambodian currency is the Riel but US$ may be freely spelt in major towns and cities. Use smaller denomination notes as getting change back may be dodgy. Currently, the currency has slipped to 4203.80 Riel per $ making it a better value for money tourist destination. International currency like the $, E and pound can be freely exchanged locally. Major credit cards are accepted only in a few places and so traveler checks or cash are recommended. There are no cash dispensers (ATM) and, while you can obtain cash advances from your credit card at some shops, high handling fees make it not worthwhile. Exchanging TC at a bank will cost up to 4% extra to convert it into a US$ bill. Carry US$ cash (with $20 and $200 notes) but do not exchange all of your cash for Riels as it is practically impossible to exchange back for US$.
There are direct flights to Phnom Penh from Bangkok, Ho Chi Minh, Kuala Lampur, SIngapore, Hong Kong, Vientiane and Guangzou. Direct flights connect Bangkok and SIem Reap, the home of Angkor Wat.
The Indian embassy is located at #777 Monivong Blvd, # 725981 and the US Embassy is located at #27 (Street 240), # 802990, 427124 and 428295. All foreign visitors are able to obtain a Cambodian visa upon arrival at the airport and it is no longer necessary to get the visa stamp at the Cambodian Embassy before you visit. You need a passport photocpy, 1 passport photo (3×4 cm) and US$20 cash for tourist visa fee (paid directly to Immigration) at your port of entry (Pochentong Airport in Phnompenh or Siem Reap airport in Angkor Wat region). The visa is valid for 30 days from the date of issue, NOT the date of entry. If you wish to prolong your stay, go to the Department of Immigration just opposite the Pochentong Airport for US$25 for an added 30 days. If you wish to stay for more than one month, get a business visa at one shot for US$25 with three months' validation. An easy alternative is to obtain an e-visa (which requires a JPEG of your passport photograph).
While Phnom Penh is the government capitol, everybody goes to Siem Reap, the provinicial capitol, a pleasant sleepy backwater that is a base for visitors. More than one hundred ancient temples exist but are maximally toured with a well informed professional guide. Many of the temples are best viewed at different times of the day due to their geographical orientation and the angle of the sun.
"Loose Change" is a currently top-ranking viral video that essentially charges that the 9/11 incidents were an elbaorate hoax engineered by the administration to justify the invasion of Iraq. It questions whether commercial aircraft actually crashed into the Twin Towers, posits that UA 93 may have been shot down by a missile and doubts that an airplane crashed into the Pentagon. Popular Mechanics debunks the myths systematically.
Chianti is Italy’s most famous red wine and most easily identified in amateur still life art by its squat bottle enclosed in a fiasco (“flask”) of a straw basket. In 1963, the introduction of DCOG led to the production area bein split into seven subregions: Chianti Classico, Rufina, Colli Senesi, Colli Fiorentini, Montalbano, Colli Arretini, Colline Pisane. Only wines labeled Chianti Classico come from the traditional area. Others originate from Siena, Firenze, Arezzo and Pisa (hence the names). Rufina comes from the north side of Firenze and Montalbano.
Chianti is based mainly on Sangiovese grapes but also includes other varieties, and traditionally 5-10% of white grapes. Only recently has it been permitted to be efermented from 100% sangioveses (or at least without white grapes). It may have a picture of gallo nero (black rooster) on the neck of the bottle, indicating the producer is associted with de Chianti Consortium. Chianti and Chianti Classico that meet stringest anging requirements (38 instead of 7 months) may be labeled “Riserva”. This was used as a labeling technique to dispose of wines that did not sell the previous year and left in cask for one more year for mystique and demand.
Newer wines produced in Tuscany are usually base don sangiovese and some popular French grapes, and are called “Super Tuscans”. It is really any Tuscan red wine that does not adhere to traditional blending laws. You could add Bordeaux varietals (like cabernet sauvignon or merlot). The first Super Tuscan was Tignanello. As they break archaic strict Italian law, they were initially labeled plain vino de tavola (Table Wine), used for labeling the poorest quality. The categorization of IGT (Indicazione Geografica Tipica) was essentially created to bring Super Tuscans back into the fold, to recognize these quality wines. Althought strict appellation laws discourage experimentation, they cannot prevent it.
Recommendations:
S & W were gracious to host a vertical Chianti tasting dinner at their lovely hillside home in Montclair tonight. We tasted. We tasted Chianti produced at the Montagliari farm in Toscano. This farm is a medium company producing wine since 1720. Older original casks used for wine making are still on dsiplay but used for storage. The Montigliari family is originally from Chianti but is now farming in Panzano (Via di Montigliari, 29, 50020 Panzano; Tel: +39-055852014). The family produces Chianto Classico, Chianti Classico Riserva (9 years minimum), Brunesco di San Lorenzo (igt), Grappa, Brandy, Amaro di san Lorenzo, aged Vinsanto, extra virgin olive oil and pressed trebiano grape sauce.
The government has a new website displaying public service symbols for terrorism readiness a la the "duck and cover campaigns after the Second World War. The images, I feel, are quite ambiguous.
Hurricanes, animal corpses and the biohazard symbol have a lot in common. Think about it.
After exposure to radiation, consider that you may have mutated to gigantic dimensions. Watch your head when entering a building.
Be on the lookout for terrorists with pink eye and perosy. They tend to rub their hands together maniacally. Mwuu ha ha ha.
The proper way to eliminate small pox is to wash with soap, water and at least one armless hand.
Domestic Rosé
2005 Beckmen Vineyards Purisima Mountain Vineyard Santa Ynez Valley Grenache Rosé ($18)
2005 Bonny Doon California Vin Gris de Cigare ($12)
2005 Cheapskate Skinflint California Rosé ($9)
2005 Etude Carneros Pinot Noir Rosé ($20)
2005 Fife Redhead Mendocino Dry Rosé ($12)
2005 Foris Rogue Valley Dry Grenache ($14)
2005 Housley's Century Oak Winery Lodi Founder's Rose ($6)
2005 La Crema Russian River Valley Pinot Noir Rosé ($18)
2005 Lucia Vineyard & Winery Lucy Santa Lucia Highlands Rosé of Pinot Noir ($18)
2005 Ortman Paso Robles Syrah Rosé ($16)
2005 Pellegrini Redwood Valley Rosato ($14)
2005 Robert Hall Hall Ranch Paso Robles Rosé de Robles ($14)
2005 Roselle Thornhill Vineyard Mendocino County Syrah Rosé ($12)
2005 Rutherford Hill Napa Valley Rosé of Merlot ($19)
2005 Vina Robles Paso Robles Roseum Syrah ($13)
Wines to grill with
White and Pink
2005 King Fish California Pinot Grigio ($6)
2005 Marques de Caceres Rioja Dry Rosé ($7)
2004 Mouton Cadet Bordeaux ($9)
NV Valentin Bianchi San Rafael New Age Rosé ($9)
NV Valentin Bianchi San Rafael New Age White ($9)
Reds
2004 Caracol Serrano Tinto Jumilla ($8)
2005 Delicato Family Vineyards California Merlot ($7)
2005 Georges Duboeuf Beaujolais-Villages ($10)
2004 King Fish California Shiraz ($11, 1.5-liter box)
2003 Mouton Cadet Bordeaux ($9)
Barbera is an ancient grape variety with historical roots in Italy where, after Sangiovese, it is the most widely planted red variety. Most of the high quality Barberas come from Piemonte where fifteen times more acreage is devoted to it than to Nebbiolo ("fog"). Barbera d'Asti and Barbera del Monferrato each produce three times as much wine as Barbera d'Alba. Colli Toronesi is produced in such small quantities that it is rarely found outside its ownr region. Barbera is also prodcued in Lombardy, Emilia-Romagna and Sardinia. It is grown in Slovenia and is the fifth most widely planted varietal in the State of California.
Barbera vines are vigorous, reliably productive in a variety of soils and highly fungus-resistant. The fruit is high in acid which it retains very well even in hot climates. The grapes are low to moderate in tannins and high in anthocyanins. Resulting wines are deep purple black but lead to early browning and lightening with age. Tannin from oak aging also changes the color.
California Barbera is grown in the hot Central Valley and makes it to generic and proprietary blends. The Sierra foothills, Paso Robles, Santa Clara and Sonoma (many warm days with moderate cool nights) produce our best varietals.
Three storage conditions concern consumers of fine wine: light, humidity and temperature.
LIGHT: The storage area for wine must be dark because ultraviolet (UV) light will damage wine by causing the degradation of otherwise stable organic compounds found in wine that contribute to the aroma, flavor and structure of the wine, the changes caused by UV light result in the deterioration of the essence of wine. Fluorescent lights emit a significant amount of UV light.
HUMIDITY: The relative humidity of the storage area (i.e., the amount of gaseous water in the air) can exacerbate the rate of evaporation of wine from the bottle if the cork is defective. Since corks are far from perfect in their ability to seal a bottle of wine, ullage (the space between the bottom of the cork and the wine level in the bottle) develops in almost all bottles stored for extended periods due to evaporation. If the cork (seal) is defective, low humidity in the storage area will result in wine moving out of the bottle faster over time and significant ullage will develop in less time under these conditions. Thus, the more important issue is the quality of the cork seal and not the relative humidity in the storage area. Very low humidity can dry out the cork leading to sealing problems.
TEMPERATURE: Assuming good cork seals, and a non-drying (i.e., moderately humid) and dark storage area, the most important factor in the storage and aging of wine is temperature. Most will say that the ideal storage temperature is 55° to 60°F. According to conventional wisdom, wine develops most harmoniously if stored in this temperature range with little or no fluctuation. So, for example, an excellent storage temperature would be 55°F with a fluctuation of plus or minus one degree. Friends from Burgundy say that the ideal temperature for wine storage is 13°C which is equivalent to about 55°F. Degrees (°) C refers to the Celsius temperature scale on which water freezes at 0°C and boils at 100°C. This scale is used throughout Europe and most of the world. The 13°C temperature makes historical sense since wine storage in France is typically in caves and the natural underground temperature is around 13°C. Thus, the “ideal” seems to have been the result of regional custom and practice rather than any scientific study!
What will happen to a wine stored at room temperature (73°F) in a dark closet rather than in a temperature-controlled environment of 55°F, the commonly accepted “ideal” temperature? Bottle aging of fine wine is a result of many chemical changes (reactions) taking place over time. Each of these reactions occurs at a certain speed or rate, and each reaction is affected differently by temperature changes because each has a unique energy factor or natural energy barrier, the “hurdle” that must be overcome (“jumped over”) for the reaction to occur. Using well-founded and accepted chemical principles that will not be discussed here, one can estimate the effects of temperature increases above the (assumed) ideal 55°F on the increase in rate or speed of aging. These calculations are made assuming two different energy barriers, or hurdles for reaction to occur, (low and high) and three different temperature changes, 55° to 59°F, 55° to 73°F, and 55° to 91°F. By choosing the low and high extremes for the energy barrier, one can be fairly certain that the true reaction barrier lies between these extremes. After examining reactions similar to those that occur in wine during aging (e.g., oxidation, reduction, esterification, etc.), the true reaction barrier lies closer to the high energy barrier than the low energy barrier.
A temperature change of 55°F to 59°F with a calculated increase in the rate of aging of 1.2 times assuming a LOW energy barrier and an increase of 1.5 times assuming a HIGH energy barrier. One can conclude from these calculations that the increase in the rate of aging for a temperature change of 55°F to 59°F is between 1.2 and 1.5 times. This means that if your cellar is at 59°F instead of 55°F, your wine ages 1.2 to 1.5 times faster than if it were at 55°F.
As the data shows, going from 55°F to 73°F, an increase in temperature of 18°F (10°C), doubles the rate of a reaction if it has a LOW energy barrier. If the reaction has a HIGH energy barrier, the rate of the reaction increases by a factor of eight for this temperature difference. Translated, this means if your cellar is at 73°F instead of 55°F, your wine ages 2.1 to 8.0 times faster than if it were at 55°F. Thus, 3 years at 73°F is equivalent to between 6.3 and 24 years of aging at 55°F. These differences are significant.
It gets worse as the temperature difference increases. A change from55°F to 91°F increases the rate 56 times for reactions with HIGH energy barriers and 4.1 times for reactions with LOW energy barriers. So if your storage is at 91°F instead of 55°F, your wine ages 4.1 to 56 times faster than if it were stored at 55°F. One month of aging at 91°F is equivalent to between 4 months and 18 years of aging at 55°F. Calculations show that higher temperatures markedly speed up the aging process and result in maturation of a wine over a very short time. They will result in undesirable chemical reactions taking place that were either too slow or nonexistent at the lower temperatures. This speeds up changes that have a desirable effect on the bouquet of a wine as it ages. If these undesirable reactions have HIGH barriers to reaction, which is very likely, then over a moderate aging period for a quality red wine, say 15 years at 55°F, little reaction has occurred and the wine is relatively unaffected. But, if the storage temperature is 73°F, the undesirable reactions will have occurred 8 times faster which means the same reactions have occurred in less than 2 years. Another way to put is that 15 years at 73°F is equivalent to 120 years (8 x 15 years) at 55°F. Of course, very high temperatures for even relatively short periods can lead to nasty reactions producing compounds with foul odors and off tastes. This situation undoubtedly prevails at temperatures above 90°F where the rates of high energy barrier reactions increase by a factor of 56 times or more. Doubling, tripling or quadrupling the rate of the desirable reactions is not the only issue in the aging process. Increasing the rates of undesirable reactions that are very slow at lower temperatures may be an equally or more important issue. Higher storage temperatures make available many new pathways for desirable and undesirable reactions. Excessively high temperatures for several hours will surely have a detrimental effect on a wine’s chemistry with the production of off-flavors resulting from oxidation and other undesirable reactions whose rates have been dramatically increased by the higher temperature. It is not going to matter what temperature my cellar is if somewhere along the distribution line the wine is cooked on the dock or in a hot warehouse.
What do I see and taste in a heat damaged wine? One important indicator of heat damage is color. Premature browning can be an indicator of oxidation due to heating. A brick edge in a young red wine is a telltale sign of oxidation due to excessive heat. Since Sherry is an oxidized wine, another indicator of heat damage in table wines is a sherry-like taste.
If 55°F is better than 73°F for wine storage, why isn’t 49°F better than 55°F? Rates of all reactions will be slowed even more at the lower temperature. However, 49°F may be too low a temperature to allow some desirable aging changes to occur at a rate that is comparable to the human life cycle. Remember from our earlier discussion that different reactions are affected differently by temperature changes because each has a different barrier to reaction.
Reactions with high barriers are more sensitive to temperature changes and with decreasing temperature will slow down more than reactions with low barriers. Since the harmonious aging of wine is due to many different chemical reactions occurring in a naturally orchestrated manner, the lower temperature may slow down some reactions to the point where they become non-contributors to desirable flavors, and, therefore, the wine’s evolution is thrown out of sync. It would be interesting to carry out research on this, but the time line required is beyond that of most humans.
Store your opened bottle of wine in the refrigerator. If you must keep an opened bottle of wine for a few days, the best place to store it is in your refrigerator that is typically at a temperature of about 41°F (5°C). The chemical reactions leading to spoilage (primarily oxidation-reduction) will be slowed down by a factor of 6 to 16 times compared with storage at room temperature (about 73°F). A wine should last 6 to 16 times longer in the refrigerator than at room temperature. Red wine can be poured in a glass and allowed to slowly warm before consumption or put in a microwave oven for 15-20 seconds.
The Music: Beat-crazy energy.
Sections: Equestrian, BEdouin, Never Mind the Bullocks and Disco
Songs: 22
Rippled 47 year old bod: Oh yeah
Set: Giant disco ball that peels open like a lotus. Saddle bobbing on a pole. Trapdoors. Flashing catwalk onto a lighted dance floor on a thrust stage. Cutting edge videos. Geometric cross for crucifixion (but set to “Live to Tell”?)
Couture: Jean-Paul Gaultier. Bondage. Glampunk black. Roller girl.
Hot seller: $30 photo-backed programs
Crowd: Boomers. Teens. Gays. Hispanics. Also gay hispanic boomers acting like teens. Oh no.
Confiteor Deo omnipotenti vobis fratres
Quia peccavi nimis cogitatione,verbo, opere et omissione
Mea culpa, mea culpa, mea maxima culpa
Just as we returned to Londontown from Paris, they had wrapped up principal photography for the unfilmable book “The Da Vinci Code“.As photography within The House of God and Kings is forbidden, the Lincoln Cathedral is an able stand-in. We walked by Temple Church but owing to some official appearing function skipped checking out the effigies within.
The principal paintings in the Louvre, we were assured, had not been written over with bodily fluids as detailed explicitly in the book. If you are going this Spring, check out the Da Vinci Soundwalk. The cloest cash dispenser is the Post Office (beyond security, exact euros only) as they do not take VISA. Everywhere else you want to be. Tip: every Japanese tourist wants to head to La Joconde. Your best bet is to get an 0830 entry pass and rush in through the Virgin MegaStore entry hall (shorter security lines because everyone else will come through the Pyramid in Napoleon’s Square) and head straight to the Denon Wing (make left turns always) to Salle 13. It is where most people are headed and there are pictorial clues. They know why you are there.
We saw the Virgin at the National Gallery off Trafalgar Square. The changes in the image of Virgin on the Rocks reminds me of those pictorials at the bottom of the Sunday Comics. Can you spot the difference that was demanded by the outraged nunnery?
P introduced me to WeatherMole. The weather forecast component is from NOAA’s Experimental National Digital Forecast Database XML Web Service and the map component is from Google Maps. In a test area you can enter a city name or ZIP (borrowed from Google Suggest) but right know it works only for the continental United States. Weatherbonk already does this with point data from weather.com, accuweather or weather underground (selected in the map pop-up) and it has radar displays. I prefer Weatherbonk for smaller cities.
So it will rain again all this weekend.
Napa Valley Meritage and Bordeaux-style Blends
2002 Beaulieu Vineyard Reserve Tapestry Napa Valley Red Wine ($50)
2002 M. Coz Napa Valley Meritage ($120)
2003 Chimney Rock Elevage Stags Leap District Red Wine ($75)
Fisher Vineyards Cameron Napa Valley Red Wine ($55)
2003 Hendry Hendry Vineyard Napa Valley Red Wine ($33)
2003 O’Brien Cellars Seduction Napa Valley Red Wine ($28)
Whites
2005 Finca El Portillo Mendoza Chardonnay $9
2005 Firestone Vineyard Select Central Coast Riesling $10
2004 Hess Select California Chardonnay $10
2004 Lagaria delle Venezie Chardonnay $10
2004 Three Thieves Bandit California Pinot Grigio $9 (4 pack of 250 ml single servings)
Reds
2005 Jacob’s Creek South Eastern Australia Grenache-Shiraz $8
2004 Laurel Glen Reds Lodi Red Wine $9
2004 Mad Dogs & Englishmen Jumilla Shiraz-Cabernet-Monastrell $10
2004 Stone Cellars by Beringer California Merlot $8
2003 Woodbridge Select Vineyard Series Clay Hollow California Merlot $10.99
Pollen is flower sperm, a fine to coarse powder of pollen grains or microgametophytes containing male gametes of seed plants. Each contains two generative cells (male gametes) and a vegetative cell, this cell complex is surrounded by a cellulose wall and a thick outer wall of sporopollenin. Pollen is produced in the microsporangium (in the anther of an angiosperm flower or male cone of a conifer) and are mostly spherical or variable sixe, the smallest being around 6 microns in the Forget-me-not plant. Except in submerged aquatic plants, mature pollen grains have a thin delicate wall of unaltered cellulose (endospore or intine) and a tough outer cicatized exospore (or exine) which latter bears spines or warts, and is variably sculpted. Germination of the microspore occurs before it leaves the pollen-sac.
Allergy to pollen (commonly hay fever) is caused by anemophilous pollens – lightweight pollen grains produced in great quantities for wind dispersal. Breathing them causes an allergic reaction in some of us. We often blame the conspicuous entomophilous (insect-borned) goldenrod flower for allergies – you can get this only if you shove the flower up your nose. late summer and fall pollen allergies are caused by ragweed which is indeed anemophilous but does not grow in deserts (hence the rising population in Arizona until people started establishing irrigated lawns and gardens in the suburbs of Phoenix and laid waste to the allergy free claim).
Anemophilous spring bloomers such as oak, birch, hickory, pecan and early summer grasses may induce allergies but cultivated flowers are most likely entomophilous and do not. Pollen count is the measure of grains of pollen in one cubic meter of atmospheric air. The higher the number, the more of those who are allergic to a particular pollen will suffer. Counts are announced for specific plants such as grass, ash or olive, and tailored to what is usually a common plant in the area being measured. You rotate a silicone grease covered rod in the air to collect the pollen. Rotate periodically and randomly to collect specimens during 24 hr period and then analyze for concentration.
DO
DO NOT
We watched “Under the Tuscan Sun“, a feel good film (they portray digitally enhanced sunflowers in Siena to drive the point home) proving that a gorgeous lady can find happiness to complete her life if only she finds a man who would so bless her. I made biscotti as finding the perfect biscotti is perhaps only nearly as challenging as finding the perfect Buddha though R makes some killer biscotti herself but she won’t be in until after dessert. This is how to do it:
Serve warmed to room temperature (not piping hot) with chilled vin santo for dipping. Italian vin santo is, I feel, a better accompaniment than the Greek correlate. Enjoy.
This is my fifth Mothers Day without my Mum. She passed away when I was teaching in Walt Disney World. Another year, another Disney park, definitely a whole other Me. But no Mum. You expect Mum to leave but you are not prepared enough: my first response was to Google it as I was not sure about the appropriate response and very disoriented from it. I never got the memo, I just got angry. Everything has been different since then. I am more desolate, more sullen, more cynical and, perhaps best, inifinitely more compassionate. I am sick of hearing people tell me they are sorry (why should they be if they are not responsible?), they know how it feels (you could not unless you have actually been there and yet everyone’s experience is truly unique) and that time wounds all heels (some extend from the heel to the heart and are insuperable). It will be five solid years this June and no healing has shown any signs of heading my way. Not even a preview. Adverts stuck between acid free newspaper sheets shill me not to forget her on her special day. Last night, a homeless man urged commuters on the BART to remember their mothers and thank them. Cosmetic samples and jewelry stores urge me to buy feminine items for my special Mum. I am glad there are all these reminders in abundance because otherwise I would have forgotten her a long time ago. Not so much. She exists in every memory, every action, every new venture I undertake. Then I realize the folly of my ways – she is gone, and there is much we did not do. We did not go to mainland China, as we always spoke of since my childhood. My first birthday without her card arriving before the others was difficult to take. For most of us, home is Mum. At the end of the stressed day, you came home and however bad the day had been, Mum would be there and make it right. Perhaps we take things for granted and know not the value of people until the people cease to exist. An immense folly considering this is the one person who literally loves you from your first breath until death. Hers. It is a morose day because I know that everyone I know is Sunday brunching with their Mum. I will have to hear about it tomorrow. I will nod politely. And everyone will think my allergies are acting up.
Happy Mothers Day.
Hidden Mickeys are like Easter Eggs. If you are going to enjoy a Disney park without children, you need to keep yourself stimulated. In a good way. Started as inside jokes by Disney Imagineers, they are images of the Mouse concealed in the design of a Disney Attraction (like a ride). Originally in the shape of three circles (the large with the two smaller ear circles), they take on many forms. Any Mickey that is very large, elaborate or intricate (cave, shape of a garden or the park itself) is a gimme and not an HM. The exception is the overhead google satellite picture, very inventive. An HM should be proportionate, ie., the ear circles should be equal in diameter and not too far apart from the dominant circle. They are very far apart in the Big Thunder Gear. Detection should not require too much imagination, like the Matterhorn Mickey. If you must squint your eyes, tilt your head, drink macha tea and postprocess on Photoshop, it was not meant to be.
Imported Rosé
2005 Bieler Pere et Fils Sabine Vin de Pays des Maures Rosé ($10)
2004 Chateau d'Aqueria Tavel Rosé ($17)
2005 Chateau Ferry Lacombe Cuvee Lou Cascai Cotes de Provence Rosé ($18)
2003 Chateau Roubaud Cuvee Prestige Costieres de Nimes Rosé ($15)
2005 Domaine de Fontsainte Corbieres Gris de Gris ($13)
2005 Domaine de Nizas Coteaux du Languedoc Rosé ($16)
2005 Domaine de Pellehaut Harmonie de Gascogne Rosé ($9)
2005 Dona Paula Los Cardos Lujan de Cuyo Malbec Rosé ($8)
2005 Frenchhouse Vin de Pays d'Oc Rosé ($10)
2006 Goats do Roam South Africa Rosé ($10)
2005 Lawson's Dry Hills Marlborough Pinot Rosé ($15)
2004 Mas Grand Plagniol Costieres de Nimes Rosé ($10)
2004 Perrin Reserve Cotes du Rhone Rosé ($11)
2005 Pink Knot McLaren Vale Rosé ($10)
2005 Red Bicyclette Vin de Pays d'Oc French Rosé ($11)
2005 Routas Rouviere Coteaux Varois en Provence Rosé ($10)
Stock up for the First BBQ of the Season
2002 Palari Faro ($90) red blend of Nerollo Moscalese, Nerello Capuccio and Nocera
NV Pierre Moncuit Blanc de Blanc Les Mesnil-sur-Oger ($80)
2004 Domaine Ehrhart Vielle Vignes Riesling ($32)
2004 Domaine Jean-Marc Brocard Premier Cru Montée de Tonnerre Chablis ($52)
2004 Domaine de la Tourmaline Muscadet ($28)
2002 Mount Eden Estate Santa Cruz Mountains Pinot Noir ($68)
2004 I Sibilla Crona De Lago Campi Flegrei Campania Falanghina ($27)
2002 Thierry Allemand Cornas ($120) Syrah
Austrian Martini
2 ounces Tanqueray Gin
1 ounce Noilly Prat dry vermouth
1/2 ounce Zirbenz Stone Pine Liqueur
1 lemon twist, for garnish
Fill a mixing glass two-thirds full of ice and add all of the ingredients. Stir 30 seconds, then strain into a chilled cocktail glass. Light a match and hold it close to the top of the drink. Take the lemon twist in your other hand and hold it by the sides. (The yellow part should point toward the drink.) Hold the twist over the match and squeeze it to release its oils. You will see them sparkle as they leap through the flame into the drink.
Now that television freely mentions hitherto unmentionables like incontinence, hemorrhoids and erectile dysfunction (and to think I creeped out with all the fun women’s activities portrayed in sanitary pad commercials in my pre-teen years), products that present a greater challenge are depending on word-of-mouth campaigns and viral video. Philips Electronics NC’s new Norelco Bodygroom shaven for men is not for your average shave, but for shaving below the neck line, an area that has received scant attention. For all you manscapers, get thee to the website before Fathers’ Day. Of course, they have missed the bus by years – metrosexuals are SO ten minutes ago.
Tickets are still available for the Confessions Tour and cost between $220 (Section 226 at the HP Pavilion) and $3700 each (first row floor). With the added show, there will be shows on both May 30 and 31 at 8 pm at the HP Pavilion in San Jose (seating chart). You will be sorry you’re not there, won’t you? Here is some anime from the last tour and a little classic stuff
Everyone is speaking of Mr. Colbert’s brilliant monologue at the White House Correspondents’ Dinner.
STEPHEN COLBERT: Thank you, ladies and gentlemen. Before I begin, I’ve been asked to make an announcement. Whoever parked 14 black bulletproof S.U.V.’s out front, could you please move them? They are blocking in 14 other black bulletproof S.U.V.’s and they need to get out.
Wow. Wow, what an honor. The White House correspondents’ dinner. To actually sit here, at the same table with my hero, George W. Bush, to be this close to the man. I feel like I’m dreaming. Somebody pinch me. You know what? I’m a pretty sound sleeper — that may not be enough. Somebody shoot me in the face. Is he really not here tonight? Dammit. The one guy who could have helped.
By the way, before I get started, if anybody needs anything else at their tables, just speak slowly and clearly into your table numbers. Somebody from the NSA will be right over with a cocktail. Mark Smith, ladies and gentlemen of the press corps, Madame First Lady, Mr. President, my name is Stephen Colbert and tonight it’s my privilege to celebrate this president. We’re not so different, he and I. We get it. We’re not brainiacs on the nerd patrol. We’re not members of the factinista. We go straight from the gut, right sir? That’s where the truth lies, right down here in the gut. Do you know you have more nerve endings in your gut than you have in your head? You can look it up. I know some of you are going to say “I did look it up, and that’s not true.” That’s ’cause you looked it up in a book.
Next time, look it up in your gut. I did. My gut tells me that’s how our nervous system works. Every night on my show, the Colbert Report, I speak straight from the gut, OK? I give people the truth, unfiltered by rational argument. I call it the “No Fact Zone.” Fox News, I hold a copyright on that term.
I’m a simple man with a simple mind. I hold a simple set of beliefs that I live by. Number one, I believe in America. I believe it exists. My gut tells me I live there. I feel that it extends from the Atlantic to the Pacific, and I strongly believe it has 50 states. And I cannot wait to see how the Washington Post spins that one tomorrow. I believe in democracy. I believe democracy is our greatest export. At least until China figures out a way to stamp it out of plastic for three cents a unit.
In fact, Ambassador Zhou Wenzhong, welcome. Your great country makes our Happy Meals possible. I said it’s a celebration. I believe the government that governs best is the government that governs least. And by these standards, we have set up a fabulous government in Iraq.
I believe in pulling yourself up by your own bootstraps. I believe it is possible — I saw this guy do it once in Cirque du Soleil. It was magical. And though I am a committed Christian, I believe that everyone has the right to their own religion, be you Hindu, Jewish or Muslim. I believe there are infinite paths to accepting Jesus Christ as your personal savior.
Ladies and gentlemen, I believe it’s yogurt. But I refuse to believe it’s not butter. Most of all, I believe in this president.
Now, I know there are some polls out there saying this man has a 32% approval rating. But guys like us, we don’t pay attention to the polls. We know that polls are just a collection of statistics that reflect what people are thinking in “reality.” And reality has a well-known liberal bias.
So, Mr. President, please, pay no attention to the people that say the glass is half full. 32% means the glass — it’s important to set up your jokes properly, sir. Sir, pay no attention to the people who say the glass is half empty, because 32% means it’s 2/3 empty. There’s still some liquid in that glass is my point, but I wouldn’t drink it. The last third is usually backwash.
Okay, look, folks, my point is that I don’t believe this is a low point in this presidency. I believe it is just a lull before a comeback. I mean, it’s like the movie “Rocky.” All right. The president in this case is Rocky Balboa and Apollo Creed is — everything else in the world. It’s the tenth round. He’s bloodied. His corner man, Mick, who in this case I guess would be the vice president, he’s yelling, “Cut me, Dick, cut me!,” and every time he falls everyone says, “Stay down! Stay down!” Does he stay down? No. Like Rocky, he gets back up, and in the end he — actually, he loses in the first movie.
OK. Doesn’t matter. The point is it is the heart-warming story of a man who was repeatedly punched in the face. So don’t pay attention to the approval ratings that say 68% of Americans disapprove of the job this man is doing. I ask you this, does that not also logically mean that 68% approve of the job he’s not doing? Think about it. I haven’t.
I stand by this man. I stand by this man because he stands for things. Not only for things, he stands on things. Things like aircraft carriers and rubble and recently flooded city squares. And that sends a strong message: that no matter what happens to America, she will always rebound — with the most powerfully staged photo ops in the world.
Now, there may be an energy crisis. This president has a very forward-thinking energy policy. Why do you think he’s down on the ranch cutting that brush all the time? He’s trying to create an alternative energy source. By 2008 we will have a mesquite-powered car!
And I just like the guy. He’s a good Joe. Obviously loves his wife, calls her his better half. And polls show America agrees. She’s a true lady and a wonderful woman. But I just have one beef, ma’am.
I’m sorry, but this reading initiative. I’m sorry, I’ve never been a fan of books. I don’t trust them. They’re all fact, no heart. I mean, they’re elitist, telling us what is or isn’t true, or what did or didn’t happen. Who’s Britannica to tell me the Panama Canal was built in 1914? If I want to say it was built in 1941, that’s my right as an American! I’m with the president, let history decide what did or did not happen.
The greatest thing about this man is he’s steady. You know where he stands. He believes the same thing Wednesday that he believed on Monday, no matter what happened Tuesday. Events can change; this man’s beliefs never will.
As excited as I am to be here with the president, I am appalled to be surrounded by the liberal media that is destroying America, with the exception of Fox News. Fox News gives you both sides of every story: the president’s side, and the vice president’s side.
But the rest of you, what are you thinking, reporting on NSA wiretapping or secret prisons in eastern Europe? Those things are secret for a very important reason: they’re super-depressing. And if that’s your goal, well, misery accomplished.
Over the last five years you people were so good — over tax cuts, WMD intelligence, the effect of global warming. We Americans didn’t want to know, and you had the courtesy not to try to find out. Those were good times, as far as we knew.
But, listen, let’s review the rules. Here’s how it works: the president makes decisions. He’s the Decider. The press secretary announces those decisions, and you people of the press type those decisions down. Make, announce, type. Just put ‘em through a spell check and go home. Get to know your family again. Make love to your wife. Write that novel you got kicking around in your head. You know, the one about the intrepid Washington reporter with the courage to stand up to the administration. You know – fiction!
Because really, what incentive do these people have to answer your questions, after all? I mean, nothing satisfies you. Everybody asks for personnel changes. So the White House has personnel changes. Then you write, “Oh, they’re just rearranging the deck chairs on the Titanic.” First of all, that is a terrible metaphor. This administration is not sinking. This administration is soaring. If anything, they are rearranging the deck chairs on the Hindenburg!
Now, it’s not all bad guys out there. Some are heroes: Christopher Buckley, Jeff Sacks, Ken Burns, Bob Schieffer. They’ve all been on my show. By the way, Mr. President, thank you for agreeing to be on my show. I was just as shocked as everyone here is, I promise you. How’s Tuesday for you? I’ve got Frank Rich, but we can bump him. And I mean bump him. I know a guy. Say the word.
See who we’ve got here tonight. General Moseley, Air Force Chief of Staff. General Peter Pace, Chairman of the Joint Chiefs of Staff. They still support Rumsfeld. Right, you guys aren’t retired yet, right? Right, they still support Rumsfeld.
Look, by the way, I’ve got a theory about how to handle these retired generals causing all this trouble: don’t let them retire! Come on, we’ve got a stop-loss program; let’s use it on these guys. I’ve seen Zinni and that crowd on Wolf Blitzer. If you’re strong enough to go on one of those pundit shows, you can stand on a bank of computers and order men into battle. Come on.
Jesse Jackson is here, the Reverend. Haven’t heard from the Reverend in a little while. I had him on the show. Very interesting and challenging interview. You can ask him anything, but he’s going to say what he wants, at the pace that he wants. It’s like boxing a glacier. Enjoy that metaphor, by the way, because your grandchildren will have no idea what a glacier is.
Justice Scalia is here. Welcome, sir. May I be the first to say, you look fantastic. How are you? [After each sentence, Colbert makes a hand gesture, an allusion to Scalia's recent use of an obscene Sicilian hand gesture in speaking to a reporter about Scalia's critics. Scalia is seen laughing hysterically.] Just talking some Sicilian with my paisan.
John McCain is here. John McCain, John McCain, what a maverick! Somebody find out what fork he used on his salad, because I guarantee you it wasn’t a salad fork. This guy could have used a spoon! There’s no predicting him. By the way, Senator McCain, it’s so wonderful to see you coming back into the Republican fold. I have a summer house in South Carolina; look me up when you go to speak at Bob Jones University. So glad you’ve seen the light, sir.
Mayor Nagin! Mayor Nagin is here from New Orleans, the chocolate city! Yeah, give it up. Mayor Nagin, I’d like to welcome you to Washington, D.C., the chocolate city with a marshmallow center. And a graham cracker crust of corruption. It’s a Mallomar, I guess is what I’m describing, a seasonal cookie.
Joe Wilson is here, Joe Wilson right down here in front, the most famous husband since Desi Arnaz. And of course he brought along his lovely wife Valerie Plame. Oh, my god. [looks horrified] Oh, what have I said? I — Je- minetti (sp?). I am sorry, Mr. President, I meant to say he brought along his lovely wife Joe Wilson’s wife. Patrick Fitzgerald is not here tonight? OK. Dodged a bullet.
And, of course, we can’t forget the man of the hour, new press secretary, Tony Snow. Secret Service name, “Snow Job.” Toughest job. What a hero. Took the second toughest job in government, next to, of course, the ambassador to Iraq.
Got some big shoes to fill, Tony. Big shoes to fill. Scott McClellan could say nothing like nobody else. McClellan, of course, eager to retire. Really felt like he needed to spend more time with Andrew Card’s children. Mr. President, I wish you hadn’t made the decision so quickly, sir.
I was vying for the job myself. I think I would have made a fabulous press secretary. I have nothing but contempt for these people. I know how to handle these clowns.
In fact, sir, I brought along an audition tape and with your indulgence, I’d like to at least give it a shot. So, ladies and gentlemen, my press conference.
BEGINNING OF “AUDITION TAPE”
Colbert shows a video of a mock press conference. It opens with an empty podium. Colbert’s head rises from behind the podium until Colbert is standing at the podium. He addresses the assembled Washington press corps.
COLBERT: I have a brief statement: the press is destroying America. OK, let’s see who we’ve got here today.
COLBERT (acknowledging various reporters): Stretch! (David Gregory nods) Sir Nerdlington! (reporter nods) Sloppy Joe! (reporter nods) Terry Lemon Moran Pie! (Terry Moran nods) Oh, Doubting Thomas, always a pleasure. (Helen Thomas smiles) And Suzanne Mal — hello!!
(Suzanne Malveaux stares at Colbert, looking unhappy. Colbert mimics putting a phone to his ear and mouths “call me.”)
REPORTER: Will the Vice President be available soon to answer all questions himself?
COLBERT: I’ve already addressed that question. You (pointing to another reporter).
REPORTER: Walter Cronkite, the noted CBS anchor, . . .
COLBERT (interrupting): Ah, no, he’s the former CBS anchor. Katie Couric is the new anchor of the CBS Evening News. Well, well, how do you guys feel about that? You, tousle-haired guy in the back. Are you happy about Katie Couric taking over the CBS Evening News?
DAN RATHER: No, sir, Mr. Colbert. Are you? (Laughter)
COLBERT: Boom! Oh, look, we woke David Gregory up. Question?
DAVID GREGORY: Did Karl Rove commit a crime?
COLBERT: I don’t know. I’ll ask him. (Colbert turns to Rove) Karl, pay attention please! (Rove is seen drawing a heart with “Karl + Stephen” written on it.)
GREGORY: Do you stand by your statement from the fall of 2003 when you were asked specifically about Karl, and Elliott Abrams, and Scooter Libby, and you said “I’ve gone to each of those gentlemen, and they have told me that they are not involved in this.” Do you stand by that statement?
COLBERT: Nah, I was just kidding!
GREGORY: No, you’re not finishing. You’re not saying anything! You stood at that podium and said . . .
COLBERT (interrupting): Ah, that’s where you’re wrong. New podium! Just had it delivered today. Get your facts straight, David.
GREGORY: This is ridiculous. The notion that you’re going to stand before us after having commented with that level of detail and tell the people watching this that somehow you’ve decided not to talk. You’ve got to . . . (Colbert is seen looking at three buttons on the podium, labeled “EJECT,” “GANNON” and “VOLUME.” He selects the “VOLUME” button and turns it. We see Gregory’s lips continue moving, but can’t hear any sound coming out.)
COLBERT: If I can’t hear you, I can’t answer your question. I’m sorry! I have to move on. Terry.
TERRY MORAN: After the investigation began, after the criminal investigation was underway, you said . . . (Colbert presses a button on the podium and fast-forwards through most of Moran’s question.)
MORAN (continuing): All of a sudden, you have respect for the sanctity of a criminal investigation?
COLBERT (seen playing with rubber ball, which he is bouncing off attached paddle): No, I never had any respect for the sanctity of a criminal investigation. Activist judges! Yes, Helen.
HELEN THOMAS: You’re going to be sorry. (Laughter)
COLBERT (looking vastly amused, mockingly): What are you going to do, Helen, ask me for a recipe?
THOMAS: Your decision to invade Iraq has caused the deaths of thousands (Colbert’s smile fades) of Americans and Iraqis, wounds of Americans and Iraqis for a lifetime.
COLBERT (interrupting): OK, hold on Helen, look . . .
THOMAS (continuing): Every reason given, publicly at least, has turned out not to be true. My question is, why did you really want to go to war?
COLBERT (again interrupting): Helen, I’m going to stop you right there. (Thomas keeps talking.) That’s enough! No! Sorry, Helen, I’m moving on. (Colbert tries to turn her volume off, but the knob falls off his controls. Various reporters start shouting questions at Colbert.)
COLBERT (agitated): Guys, guys, please don’t let Helen do this to what was a lovely day. (Reporters keep shouting at him. Pputting his fingers over his ears and shouting in a high-pitched voice): Bllrrtt! No, no, no, no, no. I’m not listening to you! Look what you did, Helen! I hate you! (Helen Thomas glowers at Colbert.)
COLBERT (frantic): I’m out of here! (Colbert pulls back the curtain behind him, desperately trying to flee. He says, “There is a wall here!” The press corps laughs. Colbert has difficulty finding a door from which to exit the room, echoing Bush’s experience in China. He finally finds the door and hurries through it.) It reeks in there! Ridiculous! I’ve never been so insulted in my life! Stupid job. (Colbert continues walking away. We hear sinister-sounding music playing. We see Helen Thomas walking behind Colbert. Colbert looks behind him, sees Thomas, and starts running. Colbert trips over a roller skate. He yells “Condi!” We see a close-up of Helen Thomas’ face, looking determined and angry. Colbert, increasingly panicked, gets up and continues running, running into a parking garage. He reaches an emergency call box, and yells into it.) Oh, thank God. Help me!
ATTENDANT: What seems to be the problem, sir?
COLBERT: She won’t stop asking why we invaded Iraq!
ATTENDANT: Hey, why did we invade Iraq?
COLBERT: NO!!! (runs toward his car. We see Helen Thomas, still walking toward him. Colbert reaches his car, and fumblingly attempts to open it with his key. He is in such a desperate hurry that he fumbles with the keys and drops them. When he picks them up, he looks back and Helen is even closer. In his frantic rush, Colbert just can’t get the key into the lock. Just as his anxiety is getting completely out of control he suddenly remembers that he has a keyless remote — so he just pushes the button on the keychain and the car unlocks immediately with the usual double squeak noise. Colbert jumps in and locks the door, and continues to fumble trying to start the car. He finally succeeds, and looks up to see Helen standing in front of the car, notepad in hand.) NO!!! NO!!! (Colbert puts the car into reverse and drives off, tires squealing. Thomas smiles. Colbert is shown taking the shuttle from Washington, D.C. to New York. A car and driver are waiting for him at Penn Station. The uniformed man standing alongside the car opens the door and lets Colbert in.) What a terrible trip, Danny. Take me home. (The driver locks the doors, turns around, and says, “Buckle up, hon.” IT’S HELEN THOMAS!!! (horrified face pressed against car window): NO!!!
END OF “AUDITION TAPE”
STEPHEN COLBERT: Helen Thomas, ladies and gentlemen. Mr. Smith, members of the White House Correspondents Association, Madame First Lady, Mr. President, it’s been a true honor. Thank you very much. Good night!
Judson Laipply dances the last 50 years.
I am not a prude. I occasionally enjoy experimental theater. I do not like musicals. I prefer drama but am open to anything that showcases talent, unless precious children are involved. In which case, stick a pencil in my eyeball. One per. Last night we went to see Slava’s SnowShow, the lamest “show” ever put on stage. For $85, we sat stunned in astonishment for 49 minutes of show with a 20 minute intermission, most of the “show” being performed for the benefit of the first few rows in orchestra center.
I am scared of clowns but these were pointless, eliciting nearly no enthusiasm or applause, except from some overenthusiastic groupies sitting in front of us, inthe pediatric section (despite the tickets indicating that nobody under 8 would be granted admission). Half of the theater was empty so they decided to fill it with giant balloons at the end. We felt extremely short changed by the lack of any of a semblance of a narrative, comic laughs, storyline, sight gags, original music or special effects.
Where you can go to play
San Francisco:
Friday, 10 a.m.-6 p.m. Cinco de Mayo Festival at Parque de los Niños, 23rd Street between Treat and Folsom streets. (415) 206-0577;
Oakland:
Sunday, 10 a.m.-6 p.m. Cinco de Mayo Parade and Festival begins at 10 a.m. on International Boulevard between Fruitvale and 41st avenues. (510) 536-6084;
San Jose:
Sunday, 12 p.m. -5 p.m. Cinco de Mayo Festival at the Santa Clara County Fairgrounds, 344 Tully Road. Admission $5. Children under 6 are free.
San Jose:
Sunday, 10 a.m.-6 p.m. Cinco de Mayo Parade and Festival at Guadalupe River Park, Discovery Meadow and Plaza de Cesar Chavez for parade viewing. (408) 288-9470
Richmond/San Pablo:
Saturday, 10:30 a.m. parade from Richmond Civic Center up 23rd Street into San Pablo, ending at St. Paul’s Roman Catholic Church. Noon-5 p.m., festival at St. Paul’s Roman Catholic Church.
Sunday, noon-5 p.m., Cinco de Mayo festival, Civic Center Plaza, Richmond.
Washington Merlot
2002 Claar Cellars White Bluffs Vineyard Columbia Valley Merlot ($17)
2002 Columbia Crest Two Vines Columbia Valley Merlot ($8)
2004 Desert Wind Desert Wind Vineyard Wahluke Slope Merlot ($15)
2003 Flying Fish Washington State Merlot ($15)
2002 Foolish Oak Columbia Valley Merlot ($11)
2003 Gordon Brothers Family Vineyards Columbia Valley Merlot ($15)
2002 Genesis by Hogue Washington Merlot ($15)
2004 Hogue Columbia Valley Merlot ($9)
2004 Pavin & Riley Columbia Valley Merlot ($10)
2004 Pine & Post Washington State Merlot ($6)
2003 Three Rivers Winery Columbia Valley Merlot ($19)
Fun Wines for this weekend
2001 Bodegas Montecillo Crianza Rioja ($9)
2002 Castillo de Almansa Reserva ($10)
2004 Cermeno Toro Tinto ($10)
2004 Crane Lake California Sangiovese ($5)
2003 Forest Glen California Sangiovese ($10)
2004 Hardys Stamp of Australia South Eastern Australia Shiraz ($18 for 3-liter box)
2002 Jewel Collection California Petite Sirah ($10)
2004 Marenco Pirona Piemonte Barbera ($10)
2004 Red Truck California Red Wine ($10)
2000 Vina Vermeta Reserva Alicante Monastrell ($10)
R brought some lovely champagne the other night. Curiously, it was labeled "extended tirage". Horrifyingly, R could not explain what this meant. As our most erudite wine aficionado and all round impresario, this is aserious deficiency that begs redressal. In ordinary French winemaking circles (peasants), tirage (from the French tirer, to pull; or the Italian tire, to pick, as in pick-me-up, a rum and caffeine infested tiramisu confection) is the drawing of wine from barrels to bottle it. In Champagne, and the production of methode champenoise sparklers, once the wine is bottled, a dosage of wine and sugar (and a touch of yeast) is added to induce secondary in-bottle fermentation to produce the lovely bubbles. After this, the wine is further bottle aged. The sediment produced from the yeast is frozen and disgorged before the wine is marketed. Tirage is the time the sparkler sits in the bottle for secondary fermentation in addition to the time it ages in bottle before disgorgement. Extended tirage is non-quantitative referring to a longer period of aging before the yeasts are removed. This is tenuous and perhaps even dangerous as champagne turns very quickly unless you cellar well. You do get a deeper color and intense yeasty flavor.
It is not uncommon to be asked to recommend a champagne. Break it up.
Non-vintage champagne -Fabulous for celebrations, parties or because it is Tuesday night
Singles for weekend brunches:
Magnum selections work when you have more people at home:
Sparkling wines are alternatives with some acceptable tastes
Luxury cuvee for that special occasion
Tips
ESB, my favorite non residential building in the world, is 75 today. This week, in its honor, the lights will go all white all week long and I am sad to have missed the lighting this weekend.
Fun facts:
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