Still in Spain. Has anyone ever seen this crooked shield over the door business before?
This wine was amazing. I don’t know what Sicilia has to do with it but since my wine is Sicilian and Bodegas Vega is about the best of Spain I kinda expected that it would be. I’ll do a little research when I get home.
COURTNEY TAYLOR-TAYLOR
Ok it looks like we haven’t gotten retail permission for outside the USA so lemme work on it. Thanks everyone for your outstanding show of patience.
It’s too hot to ship wine for at least another month or two so I’ll try to get it going in time for the ship date. Alcohol I’m finding has a lot of weird and old laws surrounding it.
COURTNEY TAYLOR-TAYLOR
Chateau Taylor-Taylor ‘Bocca d’Avolo 2010’ is now available for presale at Wineworks for $23 plus shipping.
Courtney Taylor-Taylor describes his limited edition Sicilian wine as a perfect compliment to spicy foods. It is made from 90% Nero d’Avola/10% Grillo grapes, and is Certified Organic.
Shipping for this wine from Wineworks is slated for late October/early November.
Update 11 Aug 2012: This wine is currently only available to the United States.
GOTHMAN
Okay, so that RED wine that I survived third-degree burns in my mouth all across America to create is nearly ready. The presale goes online
[fergcorp_cdt_single date=”Fri, 10 Aug 2012 23:20:00″]
This wine if you’ll remember is designed to bring the old world red wine experience to spicy foods. Something I’ve been hoping for years that someone else would do.
I spent the last tour across the US trying to figure out what and why red wine tends to make spicy go blistering in RED wine. I ended up getting a lot of help, advice, and experience and finally came up with a blend of two fairly obscure Sicilian grapes that deliver an earth and mineral old world red with a vaguely bright opening bouquet. Do I sound like an asshole yet? Well I’m pretty serious about wine so believe me, this is beautiful in the order of older Borolo, Rioja and Bordeaux or even a little Barbaresco except bigger.
You’ll shit. It’s awesome.
COURTNEY TAYLOR-TAYLOR
I didn’t bother getting an attractive shot because this argentine malbec brought out pain where there was none before.
The food in Argentina was actually not spicy that I remember. Charred meats and tangy empanadas.
Spanish food isn’t generally hot either. Paella sure isn’t so I spose that would explain the rioja barely working with Indian. I’m certainly reducing my options to cooler climate grape varietals as we’re coming up on D-day.
Man I totally pussed out last night. Had french cuisine and thus rather lovely but opus one-ish Chateau Palmer (bordeaux, of course).
COURTNEY TAYLOR-TAYLOR
Had this fantastic Spanish wine with Indian food. Oh no has he gone totally bonkers or what’s up. Well the wine shop was closed and this was a stroke of luck at a Korean bodega amidst a small arsenal of eight to twelve dollar napa cabs and chards. This was the only bottle.
100% tempranillo and old world as a guillotine this wine actually didn’t do so well with the pain factor. The mild dishes couldn’t have paid for a better wine to be paired with but it amplified the vindaloo. “I’m gonna burn the hell out of your mouth”-ness a little.
Still I may try blending it just to see. Oak aged tempranillo is a beautiful thing.
COURTNEY TAYLOR-TAYLOR
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
Here’s Sauvignon Blanc with fish tacos. This went very well and there’s the cholula just in case.
I also tried this zinfandel but it brought on a world of pain. When they say things like “five vintners” it makes me think things like “clearance sale” but who knows. The stuff was fruity and modern and. Very California.
Only two-ish weeks til my big wine blending day where I will make my final decisions about what my Courtney Taylor-Taylor Dandy wine is gonna be.
Btw:
I’m gonna try to keep it around 20 bucks a bottle and we’ll figure out some kind or pre order deal and/or case discount…I think.
COURTNEY TAYLOR-TAYLOR
Champagne and magic chili. Perrier Jouet doesn’t really go with spicy, but then again it was at the Magic Castle so who knows.
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
