Shiraz via Frontera

This months cover by Aleksandar Ares
& K.K.W. Original photos by K.K.W

Shriaz: A beautiful thing. Photo & article by K.K.W

I've always had a fondness for the "drink", even before crossing the legal line to be able. Getting into wine is a tough thing, and yet a lot of fun. Easy to become a snob, hard not to be considered as such, and sometimes hard to deal with every priming-ass that gives it a bad rap.   

A sad & beautiful site; the last drop.

Have I had expensive bottles, yes, will I get into that here, hell-no. When it comes to inexpensive bottles Frontera makes a great one ($10.00 - $12.00 depending on the location). The taste is smooth, clean, with hint of currant & spice (don't think hot peppers), thicker then most other reds, and often bold. It Goes so well with savory or spicy foods (curry dishes, Thai, etc), and seasoned meats. As for cheese? Gorgonzola, blue, anything sharp, tart, with a pungent smell.

Even if its a different brand, pop the cork, let it breathe for about 15-20 min's (or just pour small amount into a glass & swirl to get the air in into it. Try not to spill). First take a sip, let it linger on your tongue and swallow. Next, cut a piece of cheese or savory meat, or a spoon full of curry or Thai dish and eat followed by a another sip of the dark-lady. The taste should be even better, which will show the power of the "drink". The right foods begin to increase the taste, pushing it to its peak. Try different things and see where it takes you. 

Normally I don't like red-wines from South America, but this brand is really good. My favorite area for Shriaz (or Syrah as its known in Europe & elsewhere) is South Eastern Australia, or South Africa (General Bilimoria. I really hope the name is right) is a good label, though hard to find). 

Rosemount Estate is a fine producer from S.E Australia, and the bottle that got me into the this kind. When it comes to wine don't go by just a label (although that should play a role in selection), start with type, then region, then producer. Never buy just based on price, start low & work your way up. If the bottle says table-wine, check the year (these are meant to be consumed within a year of being made). Cheers! And have fun (your paying for it).  

If you would like to know more, go to:http://en.wikipedia.org/wiki/Shiraz_wine#Syrah_wines, or:www.wineintro.com/types/sirah.html

Viognier via "Blue Fin"

This months cover, original photo by Matej Bogdanovski,
digital augmentation & layout by K.K.W

From Dalmatia (Croatia) with love. By K.K.W

Viognier is one of the tastiest white wines on the market with an interesting history to match its amazing taste. Its the only permitted grape for the French wine Condrieu, in the Rhone valley. 

The origin of the grape is presumed to be ancient, possibly originating in Dalmatia (present day Croatia)and then brought to Rhone by the Romans. The "Blue Fin" label sold @ Trader Joes is a great catch with a smooth, almost lush taste. Its aromatic fruit-forward elements always leaving its gentle, subtle flavor etched on your tongue, and swimming through your senses.   

It goes great with spicy foods:Thai, Indian, Caribbean (Jerk Chicken, spicy curry).

Savory food brings out its flavors in a slightly different way; fresh ginger-soy sauce with diced rosemary and onions with Broiled tofu & brown rice.

Cheese: Gorgonzola, Brie, & pecorino

Quike-bite pairing - Start with olive oil in a sauce pan (2-3 tablespoons), diced tomatoes, fresh basil, onions, small amount of garlic, 1-2 tablespoons of brown sugar, and a dash of cayenne pepper. Let simmer for 15-20 mins.

Slice one eggplant (leave the skin on) into thin (not to thin)circular slices, grill or fry until cooked. Place a small amount of sauce on plate, then 1 slice of eggplant, top with gorgonzola cheese, add another slice of eggplant, top with cheese (3-4 layers like this), then top with sauce. 

Consume slowly, and always have seconds.

If you would like to know more, go to:http://en.wikipedia.org/wiki/Viognier. "Art is the reason, art is the way."

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