Alrighty, here’s a pic from Austin. We tried four wines and I got drunk. This means that I don’t understand what few notes I took nor do I remember any details about these bottles.

This bubbly worked but I’m not sure what grape it was. At one point a rather dark red one wasn’t werking particularly well but I think it may have been a blend of several grapes so useless to our cause here. I’ll do some research.

Hey look at this. The Paul Dolan Zin was the red. NOT a blend at all. I remember that it didn’t amplify the pain but it wasn’t like magic or anything. I did drink most of myy glass. Perhaps a Zin with maybe a thinner skin, less tannin will do the trick for keeping my wine red. I’ll see if there’s a cooler climate zinfandel grape being grown somewhere I’ll have access to. And hopefully fairly cheaply.

Okay this is some progress.

Also, so far my only spicy food pairing has been mexican. We are now in Atlanta and there’s a famous Indian restaurant here that I’ll try to get to before sndchk. Hope they have a hell of a wine list.

COURTNEY TAYLOR-TAYLOR

This was an Austrain red and it was AMAZING with the spicy dishes. I really didn’t want to do anything pinot noir because its spendy and kinda cliche but this was apparently a pinot/zweigeld (sp) hybrid grape. I actually wasn’t too into the fruity nose on this guy, it reminded me vaguely of cheap wine, and wouldn’t really dig it but for the sake the mission (remember: Mexican and Indian). But I dug in and took one for the team. Of course.

COURTNEY TAYLOR-TAYLOR

This seems like a standard Napa chardonnay BUT it is actually a very exclusive wine made from only local elements (yeast, grapes etc). It does NOT do well with spicy food. Long after the perfect balance of flavor and spice has faded from the palette, one sip of this brings on PAIN!

It IS amazing with non spicy foods though.

COURTNEY TAYLOR-TAYLOR

Ok everyone I’m going to be designing a wine and doing a limited run (prolly less than 100 cases).
I’ve been collecting wines of the world for years now and so I guess its about time. That and I was asked to. I’m going to have the actual blending/tasting/mixing on the afternoon of the Brooklyn show so I’ll be trying wines along the way and sending you my tasting notes and photos of bottles.

My main goal is to CREATE A BLEND MAINLY FOR THE VERY TRICKY INDIAN AND MEXICAN CUISINES. Both Mexico and India make very good wines but I haven’t found a perfect wine for these bold and spicy foods that werks quite the way I hope for. My journey starts in about twenty minutes at lunch in San Francisco. I’ll letcha know.

COURTNEY TAYLOR-TAYLOR