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A Very Berry Soul

We go back to the land of the Argentine this week, keeping things light on account of the heat.  Then we made schnitzel.  With the oven.  Which is hot.  (It’s so hot here…)

We also made coleslaw, however, without mayonnaise, so that helped a bit.  Note to reader: using a food processor to chop onions is like rubbing your eyes with habaneros.  Sulphuric acid blends with the oxygen in the air becoming, I don’t know, chlorine gas, or something.  Megan and I were dancing around each other, mixing this, stirring that, with eyes and noses running, trying to find the sink through tears, occasionally stabbing each other with tongs, knives, and stepping on the odd dog paw or cat tail.  (Take note: Red onions seem to be worse than white.  Take bigger note: Don’t splash red onion juice directly into eyes.  That makes you scream a lot.)

On the Menu: Chicken Schnitzel, Pan-Fried Potatoes, Coleslaw

Nothing more need be said about this dinner.  It was great.  Megan over-spiced the potatoes on account of the onion-blindness, mistaking cayenne pepper and cayenne pepper for cayenne pepper and paprika.  (Take note: Onion-blindness makes reading spice labels tricky.)  Which was fine for everyone but Cara, who finds tomatoes a little picante. I put kiwi in my coleslaw, which gave it a sweetness that the mayonnaise would have provided, but didn’t leave us feeling heavy and bloaty.  The schnitzel, Megan’s specialty, was awesome.  (The trick is: more butter equals more better.)

The wine went well with all things on the table.

Wine: Alma Mora, Pinot Grigio, Cosecha, San Juan, Argentina, 2009, $110 MXN
Rating: 1 ½ Bottle
s. ( I really want to come up with some visual symbols for out bottles to make it look cooler.  We’ll figure it out.)

Alma Mora, as far as we can tell, means Berry Soul which is kind of cool.  I think it would make a great breakfast cereal character.  Berry Soul, with blueberry, raspberry, strawberry, and gooseberry marshmellows.  Part of a funkay breakfast.  Skeedle-dee-bop-doo-WAAHHHH!!!!

Undertones of peaches and apples give a little levity to the citrus bite of this Pinot Grigio.  We also tasted a hint of pear.  Very light.  Great value.  This wine is perfect for those hot summer months.

So why the so-so rating?  Well, it’s perfect while it’s ice-cold.  Once it starts to come up to room temperature, however, a lot of its character dissipates and you are left with a flatter version of the zingy first impression.*  This is one of those wines that our mothers would put a couple of ice cubes into.  Maybe throw in a little Sprite or Perrier with Lime.  (Have I mentioned that we really don’t know anything about wine?)

As I said: perfect for those hot summer months.

Next week is up in the air.  Very busy busy these days.  Cara and I are buying a house.  Which is awesome, since the kitchen is big and has ample space for entertaining.  But first we need to buy a kitchen.  Which is a bit of a drag.  But also exciting.

I’m thinking the Twitter idea is a good one.  One of these weeks (maybe next week, who knows?  Eeee!) we’ll do it.  It would require considerably more wine than one bottle, I think.  You know, for the entertainment of it all.  For the readers.  For you.

Until then,


*Kind of fitting, since that is exactly what happens to people’s descriptions of me at parties!  Cool guy … at first.  Once the abundant coolness wore off … I don’t know … kind of flat.  Wait, not flat – dickish.  Like a professor of Victorian Literature.  You know, knows a lot about stuff that nobody else has even heard of or finds interesting.


6 responses »

  1. That professor WAS a dick.

    • Right? (Plus, he wasn’t even a professor. And I did meet up with him at a party once and he was totally boring. Yes, I know George Eliot was a woman. Yes, Tess of the D’Urbervilles could be seen as a personification of Nature during the industrial revolution in England. Want to know something else? You suck!)

  2. Awww sweetie…Professor Craig is a party favourite!

  3. sooo exciting buying a house and to be able to design the kitchen yourself, no more galley or hallway kitchens!!!!
    Oh ya I am a mother and oh ya I like icecubes in my wine, sad but true! cheers to you two

  4. Marco Della Motta

    Regarding the use of a food processor to chop onions, I echo your sentiments. I did so a few weeks back for the first time thinking I’d save time but Christ Almighty, was I ever in for an unpleasant surprise! Whatever time I saved was wasted on getting the sting out of my eyes in order to continue the preps.

    As for this Argentine Pinot Grigio, I’d be curious to try it despite the average rating. The only Argentine whites I’ve had the chance to try are either made from Torrontes or Chardonnay which tend to be the majority of those imported to Québec via the SAQ (Québecois equivalent to the LCBO). I’ve seen a Sauvignon Blanc from time to time but never a Pinot Grigio.

    • Yeah, it wasn’t the best. If you haven’t already noticed, we tend to buy wines based on how cool their labels are. Not a fool-proof system, we’ll admit, but one that lends quite nicely to photographs. Argentina gets a lot of play down here, Marco, due to its proximity and it’s relative market share. There are a lot of wineries in Argentina, and we’ve had some great bottles care of our neighbours to the south. This one was a little disappointing, but man, what a label!


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