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Inspiration Through Art

Enjoying the Oregon Sky

Inspiration comes in many forms. It can be visual, tactile, and even olfactory. Who hasn’t smelled a delicious holiday meal and been inspired to tolerate their crazy family for that one day? And, inspiration can come to you by land, by sea, and in this case, by air. I first stumbled across the “#Flyingstuff” artwork of Belgium born designer/photographer Manon Wethly on Instagram. Her ability to capture the sights of Europe was amazing. However, it was her casual toss of everything in the air, from breakfast foods to coffee, that I really admired. I asked her if she had ever thrown wine. She said no, but would give it a whirl.

Manon Wethly Photography of Flyingstuff Wine

For those that have followed me on Twitter or Facebook since 2008, you know that I can’t resist a photo of the sky. I find nature to be inspiring. I am lucky to live in a state where the sunrise and sunset are almost always spectacular. And when they aren’t, a quick trip to the beach makes everything better. Additionally, if you’ve been following me for even a day, and since you’re reading this article, you know that my passion is wine. And while I love writing about wine, sometimes a little extra inspiration makes the words flow smoother than a Napa Cabernet on a cool fall evening.

Manon Wethly’s photography captures wine beautifully

I truly enjoy these photos. Manon has captured wine in a unique way. It seems to defy gravity while painting the sky. I enjoy looking at these photos very much. I have already spoken with Manon about making one of these photos a piece of art in my house. Everyone captures wine next to food, or in a glass. Manon captures wine in the air, gracefully.

Manon Wethly Photography Flyingstuff wine

Manon Wethly Photography of wine in flight

For more of Manon Wethly’s photography, you can visit her site Clique-Chique! I believe she’s in the middle of negotiating a deal for her artwork to appear in various retail stores somewhere in Europe. I’ll get to say “I knew her when….”

Art and Wine Inspire Me – Photo by Manon Wethly

Manon has been doing design and photography work for years. She has a design company and pulls from her every day travels for inspiration. So, what inspires you?

A look at the award winning olive oil from Pasolivo

: Pasolivo Olive Oil From Paso Robles California

I know I went to Paso Robles to cover the up and coming wine region. I know I was sent there to see what California was doing with Rhone varietals and share that information with you. However one of the very exciting things that came from my trip was a new love for olive oil, and I have Pasolivo to thank for that.

I did not know there are a good number of olive tree groves in Paso Robles. A future article will cover Still Waters Vineyards, where they have 100 year old trees on the property, in addition to fantastic wine experiences. Pasolivo has 45 acres of olive trees, 12 different olive varieties in over 6,000 trees, all of which are farmed organically and sustainably. However, what struck me about Pasolivo was not only the small business success story, with a small crew of people who pick, press and pack the oils by hand, but also the large variety of oils made and knowledge that went with them.

: Pasolivo Lemon infused Olive Oil

Joeli Yaguda, the owner of Pasolivo is excited to have people in the tasting room and can’t wait to taste you on her artisan olive oils. She will explain the various flavors of the extra virgin olive oils, from grassy notes to peppery finishes. Joeli will break out the flavor wheel and explain everything that her olive oils may have to offer. Then you’ll get the chance to sample some of the infused oils such as lemon or tangerine and truly have your mind, and taste buds, blown away!

Mostly used for finishing oils, the tangerine and lemon oils are great. Infused with distilled citrus oils, they add huge flavor to salads, poultry and fish. Plate up a delicious grilled fish or chicken breast with a nice salad, drizzle some citrus or lemon Pasolivo on top, and watch your guests eyed bug out while they proclaim you a culinary genius. Joining the “Press Club” entitles you to certain limited production oils, as well as a very well done booklet that includes recipes and ideas for using these great oils. One tip for the Tangerine oil was to rub it over turkey and season with rosemary.

: Dating the Pasolivo Olive Oils

I also learned two very important storage and preservation tips about olive oil. First, extra virgin olive oil has quite a limited shelf life. Each bottle of Pasolivo, tin actually, is dated on the bottom, letting you know when it’s best used by. Olive oil is best when used within six months of press date. The oils you get in the grocery store may have spent a month or six in the warehouse before you had the chance to purchase, potentially impacting their taste. Second, like wine, olive oil is light sensitive. That is why Pasolivo went through a number of bottle and tin packages, finally settling on an Italian option that best preserved the flavor of the oils. Joeli tried a number of local and US made options, but none were as effective as preserving the flavors.

Pasolivo Olive Oils have won a slew of awards, too many to mention here. The price is about $25 for a 300ml tin, representing the labor and cost intensive process to create these artisan oils. I’ve compared their prices to other producers in California, and they’re similar. While they’re more expensive than the mass produced olive oils you’ll see in the grocery store, they’re also fresher, higher quality, and a lot tastier. That said, I just finished my free sample and will order one of the citrus options, as I was so enamored by my visit. If you try some Pasolivo olive oils, let me know what you think when your oils arrive!

MAXIM and Skyy WSWA Party

MAXIM - Skyy Spirits - WSWA Party

I am fortune enough to be covering the 68th Annual Wine & Spirits Wholesalers of America convention & exposition. I’ve already found an incredible Sake for $9.99 retail, an amazing tequila I can’t wait to tell you about, an awesome vodka that’ll rock your socks off and a host of other things to share. However the first day of the conference ended with a little party hosted by MAXIM, SKYY Spirits, and the WSWA. The DJ was pumpin out the jams and everyone was having a good time. I’ll be giving you some fun and interesting information about wine and spirits over the next few posts. However, for now, check out the fabulous people at the MAXIM – SKYY – WSWA party and enjoy the photos.

The Lounge was Skyy Blue

MAXIM Go Go Dancers

Lovely Ladies of Maxim

Serving Shots Of America Honey

Ladies Enjoying The Party

Kissing at Maxim Party

Lovely Ladies at the MAXIM SKYY Spirits WSWA Party

MAXIM Skyy WSWA American Honeys

MAXIM SKYY WSWA Party Girls

Having Fun with MAXIM SKYY and WSWA

The Girls of MAXIM at the MAXIM SKYY WSWA Party

I’ll return you to your regularly scheduled wine, and spirits information shortly.

Boca Bacchanal 9th Annual Wine and Food Event

While I love hosting my own food and wine events, I truly enjoy going to the large events put on around Florida. The Boca Bacchanal has been tantalizing the palate of food and wine lovers for the past eight years, and this year will be no different. Guests of the event are in for a fantastic time.

Tonight is the Vintner Dinner, where chefs will pair with prized vintners creating memoral dining experiences in private residences. The event starts at 7pm, and is $300 per person. You can Click here for more information and read the Vintner Dinner Ticket Policy .

Saturday March 19th is The Bacchanal (feast) and Auction. A tropical Floridian wonderland welcomes guests to sip, dine and bid at this extravaganza of sensational food and great wine created with the encore participation of the Vintner Dinner Chefs and Vintners, presided over by Boca Raton Resort & Club Executive Chef Andrew Roenbeck. A delectable reception and silent auction, a multi-course feast with wine pairings, and a live auction, offering fabulous wine and lifestyle lots up for bid. The event starts at 6pm and is $250 per person or a table of 10 for $2,000.

Finally, the event I’m excited to attend, the Grand Tasting. On Sunday March 20th, you’ll get to sip, savor and stroll your way through an alfresco luncheon on the tented green. We’ll enjoy delicious by-the-bite specialties from 30 top local restaurants, an exceptional presentation of 140 featured wines, and experience the herbs, produce, specialty oils and foods in “The Marketplace.” The event starts at 12 noon and goes to to 3 p.m. The event costs $85 pre-event and $100 at the gate

You can visit www.bocabacchanal.com or call 561-395-7677 for more information.

United Way of Broward County Wine Event

The media team with the United Way of Broward County asked if I’d be kind enough to help get the word out about their upcoming Red & White – Wine and Culinary Delight event. I have not been fortunate enough to attend the event in the past, however any charity that’s not only doing good things, but doing them via food and wine is ok in my book. Below is the media release, with information about the event.

UNITED WAY OF BROWARD COUNTY INVITES YOU TO INDULGE IN

“RED & WHITE – WINE AND CULINARY DELIGHT”

FT. LAUDERDALE, FL – (February 11, 2011) – Sample delectable foods prepared live by Fort Lauderdale’s top chefs and exquisite wines from all over the world at United Way of Broward County’s “Red & White – Wine and Culinary Delight”, presented by Consolidated Credit Counseling Services, Inc. and Premier Beverage Company. The event will be held at the Hyatt Regency Pier Sixty-Six on February 11 from 7 to 9 p.m. in the Crystal Ballroom, with a VIP reception from 5:30 to 6:30 p.m. in the Pier top.

Guests will have the opportunity to participate in a raffle and silent auction featuring fabulous prizes while watching live cooking demonstrations performed by Chef Miguel Santos of Pier Sixty-Six, Chef Jason Connelly of Sea Level, Chef Bil Mitchell of Publix Apron’s Cooking School, Chef Lenore of Lenore Nolan-Ryan Cooking School and Catering.

“Red & White” is United Way of Broward County’s 10^th annual food and wine event, and will benefit United Way of Broward County’s Community Investment Fund to improve the community by providing human services to those who need it most.

VIP individual reservations are $100 and general admission reservations are $60 per person. Tickets can be purchased online at www.unitedwaybroward.org. Sponsorship opportunities are still available. For more information, please visit www.unitedwaybroward.org or call Dianne Maddalena at 954-462-4850 ext. 119.

About United Way of Broward County

United Way of Broward County is a volunteer driven, community-based, non-profit organization with a mission to focus and unite the entire community to create significant lasting change that positively impacts people’s lives. UWBC is the catalyst for change and convener of partnerships that unite the hearts, minds, and resources within the Broward community. For more information, visit www.unitedwaybroward.org.

Pass The Turkey – another Wild Turkey 101 Bourbon cocktail

Pass the Turkey by SkyySpirits

Today, we’ll make a Thanksgiving holiday cocktail created by Master Sommelier Fred Dexheimer called Pass the Turkey. The recipe will be after the short video below, where I make it with you. It contains Wild Turkey Bourbon 101, and some other Thanksgiving related ingredients.

Bourbon, which was declared as a “distinctive product of the United States” in 1964, has mysterious origins dating back to the late 18th century. Some attribute it to a Baptist Minister Elijah Craig, others to Bourbon County, KY distiller Jacob Spears. Regardless of it’s origins, bourbon is a spirit with very strict guidelines to make it that distinctive US product. It’s believed that some 90%+ of the world’s bourbon is indeed distilled and aged in Kentucky, though it can be made anywhere it’s legal to distill spirits.

Bourbon is made of at least 51% corn, though typically the mixture is 70% corn and the remainder being wheat and/or rye and malted barley. The distilled mixture is typically 80% alcohol, or 160 Proof, and it must be aged in new, charred oak barrels. What ends up in the bottle has been aged for various lengths of time in the oak, which gives it the color and flavor, and is always a minimum of 80 proof, or 40% alcohol.

Bourbon is of course, a whiskey, similar to Scotch, and is identified with the US as Scotch is identified with Scotland. Bourbon has a variety of taste characteristics ranging from apple and brown sugar to leather, smoke and even acetone. The length of aging and many other factors affect the taste of the bourbon, and the drinks they make. Bourbon can be enjoyed alone (neat), on ice, or with a variety of different ingredients to form your favorite cocktail. I’ll try to create these and more in the coming months, and have you saying Pour Me Another!

Pass the Turkey

Pass the Turkey
Created by Master Sommelier Fred Dexheimer

1.5 oz Wild Turkey 101
2 oz apple cider
1 tbs cranberry jelly
1 sprig fresh sage
1 sprig fresh thyme

Muddle sage and thyme with apple cider. Add ice, top with Wild Turkey and cranberry jelly. Shake well, strain over ice in a glass rimmed with turkey jus and breadcrumbs.

Matt note: i took the leaves of the thyme and sage off the stems before muddling.

Thanksgiving Cocktail – Wild Turkey Bourbon Manhattan

Wild Turkey Bourbon Manhattan

All wine and no cocktail makes Matt a dull boy. And variety is the spice of life. So, I’m interrupting our regularly scheduled wine post for one or two about cocktails for the holidays.

The good PR folks that represent Wild Turkey sent me a sample of their Wild Turkey 101 Bourbon. Not afraid to mix a cocktail, I pulled up a recipe for a Wild Turkey Bourbon Manhattan. I selected this cocktail based on the fact that I had all of the ingredients in the house, and I happen to enjoy Manhattans! I’ll list the recipe below the video, where I show you how easy it is to make. It’s a great Thanksgiving Cocktail, or a cocktail to pair with a cigar, or just drink on it’s own.

I’d love to hear your thoughts. Do you like bourbon? Have you tried wild Turkey? Did you try the Manhattan? What cocktails would you like to see me post? Wishing you and your family Happy Holidays. Until next time, Pour Me Another!

Wild Turkey Bourbon Manhattan

Wild Turkey Bourbon Manhattan

2 parts Wild Turkey 101
1 1/2 parts sweet vermouth
1 dash bitters

Stir well with cracked ice and strain into a Manhattan or chilled martini glass. Garnish with a maraschino cherry.

Recipe and photo provided by Skyy Spirits (www.skyyspirits.com)

What do you want?

Writing doesn’t come easy for most people. I’m sure you can recall dreading writing for your English class as a student, and sympathize with your children as they go through the same thing now. I, on the other hand, love to write, and have thoughts and stories swirling around my head 24/7. Sadly, I rarely find the time to get them down on paper (or a computer screen). I started blogging to get the voices in my head on paper a few years ago, but even that has gone by the way side lately. However, I’m about to change all that.

I started my wine blog with the intention of making wine fun and approachable. All too often people are intimidated by wine snobs or overwhelmed by choices, and either skip the vino all together, or pick the well marketed or popular wine by default. Somewhere along the way, I veered from that, allowing the wine geek in me to take over, and sometimes delving too deep into topics of biodynamics or terroir that perhaps most of you don’t care much about. Again, I’m about to change all of that.

I would like to know what you’d like to read about. I plan on continuing my “reviews” and recommendations of wines, whether for meals or sipping on with friends, or even Thanksgiving recommendations. I also continue working with friends and chefs, to prepare meals, pair with wine, and explain both processes. However, what would you like to see? Should I try exotic grapes and discuss them and wines made by them? Should I focus on specific wine producing areas? Perhaps a wine tasting trip around France, then Italy, and focus a few months worth of posts on each area? Or something completely off the wall, which you’ve always wanted to see done, but no one had the nerve to do it?

Leave a comment, or connect with me via twitter or facebook. I have, sadly, closed my mmwine twitter account, but you can find me there as mmwine2 – new and improved, upgraded so to speak. I already have a few items in the hopper, including a review of a compact wine cooler, but really, what do you want?

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