The Fabulous Food Show and Cleveland Wine School – at 11:00 AM?

Ok, so I have a good excuse for this one.

A couple of weeks ago, I took off Friday from work for 2 reasons. 1) My daughter (and her cousin) were having a joint birthday party in the evening, and 2) It was the first day of the Cleveland Fabulous Food Show (that’s the name, not a review).





I managed to get tickets to the Guy Fieri 12:30 show – which were row two center section by the way (had no idea about that until I got there) – so I headed over when they opened at 10:00 to make sure I saw everything.


First off, there were a TON of exhibitors. Everything from gadgets to restaurants, local food stores, Ohio favorites. If you’re looking for a new salsa or Barbeque sauce, this is the place for you. There are lots of samples if you’re willing to wait in line. I’m usually not that patient. I cherry picked the short lines, waited for a couple brands I had heard of before, and made it to the back of the floor by about 10:45… What to do now?

What’s that sign say? Free wine tasting instructional class at 11:00? First come, first served… Guess I just filled up the next 30 minutes!

Aside from the obvious plusses to this one, there class was really well done. Marianne (check out Marianne’s Wine Blog ), the owner of the Cleveland Wine School gave us a quick overview of the school. Including details like “Open wine tastings on Fridays and Saturday – Bring your own food.” It sounded pretty cool. She said people bring different breads and cheeses… then she launched into the teaching portion of the program. The only cheesy part was an “accidentally served red-wine-gone-bad” which was obviously staged to show what not to drink – which was still very informative and showed me that I had, in fact, had bad wines before.

So What else did I learn? Well, here’s the top 15 (No significance to the number – just happens to be the good stuff) in no particular order:

1. Acid cleans the pallet at tastings – that’s why you should have the foods along with wines.
2. Tanins protect wine from oxidation – that’s why the reds can last longer than whites.
3. Good white wines can be served warm (see her for detail on what constitutes “good” be
4. Why swirl the wine? It causes minute amounts of agitation and evaporation that releases aroma
5. Pale colors indicate “younger” wines – “Older” wines will be darker as some of the oxidation has already taken place.
6. When the pros taste, the do that swishing motion (like with mouthwash). This is done to allow the most surface coverage within the mouth and to release the acid. You can determine the body of the wine this way.
7. Speaking of acidity, that seems to be the main determiner or what foods do or should not go with certain foods. Sauvignon Blanc because of it’s high acidity in general, for example, goes weil with any chickens and fishes served with lemon or other citrus.
8. White wines get darker as they age, Reds lose color.
9. If a red wine has lost color, it’s said to be an older wine – more than 3 years old.
10. The small sip offered to you when trying a wine is not to see if you like the wine. It’s to make sure the wine hasn’t gone bad. You already bought the bottle so no sending it back. If you think it’s gone bad, the proper etiquette is to request “Another of the same”
11. Tannins also make the mouth feel fuzzy – her words, not mine.
12. When tasting – the slight opening of the mouth and inhaling is to determine acidity of the wine. The more the mouth waters, the more acid.
13. The highly acidic wines should always be served with food at gatherings.
14. TCA is bacteria in corks that are driving the industry to explore synthetic corks and screw tops
15. Decanting softens the wine. When the air gets in, the oxygen aerates the tannins making it a softer texture.
    

Wow – that’s a mouthful. And I was writing quickly, so if any of this is off, please leave me a comment so that I can correct it. And check out the food show and the Cleveland Wine School. Both are time well spent when you would be working otherwise.

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Scylla and Charybdis: The wha-who?

I did my daily check into Woot.com today to see what they had on the docket. (HD TV adapters for analog TV’s. You know, the “As of February, 2009, your analog tv with just an antenna will cease to work” warnings you’ve been hearing about for a year now. This thing fixes that apparently. I’m on DirecTV, so I’m set anyway). Anyway, they typically have some goofy product description or exchange preceding the tech specs of the product.
In the midst of this one I see this sentence:

“…Between the Scylla of digital conversion and the Charybdis of the Pinnacle 880e PCTV Ultimate Stick, the good ship That Old TV is about to crash on the rocks of redundancy.”

Between the what and the who?

So I turn to my old friend Google Search Bar, who in turn shoves me over to Wikipedia:

Scylla and Charybdis are two sea monsters of Greek mythology who were situated on opposite sides of the Strait of Messina between Sicily and Calabria, in Italy. They were located in close enough proximity to each other that they posed an inescapable threat to passing sailors; avoiding Charybdis meant passing too closely to Scylla and vice versa.

Interesting:

But what other Sea Monsters top the list? Here are the top 5 in my book:

· The Giant Octopus Thingy: 20,000 Leagues Under the Sea/Pirates of the Carribean/etc.
· The Loch Ness Monster – Ahhhh Inverness - technically not in the sea, but it's a water dweller
· The Kraken – Clash of the Titans (Part Octopus/Part Crab
· Godzilla – While he spent most of his time on land, He came from the water
· Giant Sea Serpent – On every map before 1500.

Want to find some more mythical creatures? Check this out. Found it looking for a description of the Kraken:

The Mythical Creatures and Beasts Wiki

Lots of stuff I didn’t know there… probably gonna keep it that way.

The Macallan - a tasting event

About 2 week s ago I had the opportunity to attend a Macallan Scotch Whisky tasting. (First off, there’s no ‘e’ in Scotch whisky. ‘Whiskey‘ is an Irish spelling from what I understand.

I was alerted to the event by my buddy Badger, a Philly local, who I went to college with. He sent me this Find a Macallan Event link and I signed up for the same one he was on.

We (Badger, Paul, Phil and I) were all able to gain admittance to the event at the Liberty Museum in downtown Philly. What a Great event! By coincidence, my brother Joseph had just attended the same event (with a different host) in Chicago the weekend prior, and also gave it high marks.

Here’s how the tasty goodness went down. Upon arrival, you are given tokens for beverages (one for most, sneaky bastages get more than one). I was a huge fan of the cheese and cracker table. Aside from it’s obvious responsibility-based implications, it was also quite delectable. Then you go into the presentation room. Nicely appointed, mood well set. And Graham, our “brand ambassador,” was certainly a character.

Negatives: (And I’m nit-picking here – because it was free Macallan. Grain of salt, people!)

I’ve been to other whisky tastings in the past – the most recent being Johnny Walker Scotch Whisky (also sans ‘e’). That one, by the way, led me to purchase a bottle of Johnny Blue through an offshore excursion. (“I like to shop at the Duty Free shop.” You know you were silently singing that in your head… ; ) The previous experiences were much more educational on what to look for in a good Whisky. “Look for the nutty flavor,” “… the fruity aroma,” “… the hint of orange or flowers.” I was expecting this to be very similar. However I didn’t get much of that during the actual tasting.

Positives:

The Macallan – that should be self explanatory. The 18 year, I believe, was featured on Lost in past seasons. They don’t do that for Wild Turkey (no offense). The Scotch was delicious. The flight we were indulged with included the 10 (for the token), then while seated: the 12, 15, 17 and 18.

That alone is enough to promote this event. Also take into account a very detailed description of the distilling process, the barrels used, the people (and their remarkable noses) that determine what make up a batch. These were great anecdotal references to how and why The Macallan is what It is.

By the way, there was a great presentation by Graham, the Cheese table (both previously mentioned), Belgian Chocolate (was presented with the 12 year, but I found the 15 year was more ‘simpatico’ to this particular olfactory offering). Not to mention the Ginormous flat/touch screen that bore the information presented to us. That was just cool.

What was missing:

The one question that I posed to my cohorts was around why there would be two labels with but one year difference. Specifically, the 17 and 18 year. Why so different in taste, or so similar, that they needed separate incarnations.

Then came the goody bag: We received some flyers (etc, etc), some tasting glasses – one each, and a little flip book. I didn’t open the book until I was unpacking from the trip. Then I found the answer to my question:

It’s around the casking. The Macallan is casked in both Sherry Oak and Bourbon Oak barrels:

Bouron Oak – Houses the 10, 15, 17, 21 and 30 year Macallans
Sherry Oak – Houses the 12, 18, 25 and a different 30 year Macallan

The Sherry versions are darker in color (due to what is absorbed from their homes). And each bottle tells which type of barrel that particular libation arises from.

So there you go boys, one more mystery of the universe uncovered.