Observations: My Special Purpose

Now that it's been almost a full year of making and selling wine and beer jellies, I thought I'd take some time to reflect and begin planning for the holiday season.  In doing this, I was reminded of a short clip from the movie, The Jerk.  Right before Steve Martin is about to leave the nest and go in search of his "special purpose", his adoptive father makes sure he understands one thing.  That is, the difference between shit and Shinola.  Once Steve Martin sees the difference, his father told him he would be fine.

My take on that is this.  Know the basics of what you are doing, keep it simple, don't try to complicate things, and definitely understand the difference between shit and Shinola.  That said, here are some things I've observed over the past few months.

There are only a few of what I'll call "stand alone" wine or beer jellies that have an appeal to people who taste them.  I think I went overboard when I started and made too many choices, which had the opposite effect of what I envisioned.  Our best "stand alone" jellies now are the Duck-Rabbit Milk Stout, FullSteam Carver Sweet Potato Lager, Highlands Oatmeal Porter, Dante Reserve Cabernet Sauvignon and the Cortija Rioja jellies.

Next, I see that any jelly that has an element of heat or spice out-sells the others by a wide margin.  The Natty Greene's Old Towne Brown/Chipolte, Pinot Grig-Inferno and Broadbent Vinho Verde/Piri Piri jellies are winners!

Any jelly that I've added fruit to enhance a certain flavor profile of the wine or beer has also done very well.  That can be seen in our Natty Greene's Wildflower Wit/Strawberry, Big Boss HighRoller IPA/Three Fruits Marmalade and our Victory Storm King Stout/Fig Jam.

I am very please with my latest creation, the Craggie Antebellum Jelly.  It is brewed with molasses, ginger and spruce tips.  I believe this one will be another "stand alone" winner.

So, let's start thinking about the holidays and what you're going to get for your wine and beer lovers on your shopping list.  One thing I have seen over the past few months is how many people have commented on what a great gift idea this is.  Another is how creative our customers have been in their uses of our jellies in their kitchens.  There are so many applications of these jellies as glazes on meats, sweetening agents in viniagrettes and many other ways.

Cheers to the upcoming holiday season!  You can find us on-line at www.thefermentedgourmetshop.com. You can also "like" us on Facebook, www.facebook.com/mainstreetproducenc.

FG

Wine Scents

If you were riding with me cruising around the Internet, you would most likely feel like a passenger in a car driven by Stevie Wonder.  No offense to Stevie Wonder, but I don't think I would want to be riding shotgun with him at the wheel.  Suffice it to say, I'm like one of those people with the bumper sticker, "I stop at yard sales" or "I brake for squirrels".  Simply put, when something catches my attention, I go there.  This practice often takes me off course into unknown territories.  However, sometimes it takes me to sites or blogs that I am familiar with the subject matter, and that brings me to today's topic.

I found a site promoting a "kit" that helps one learn more about the vast aromas inherent in particular wines.
Interesting, I thought as I clicked through all the pages on the site.  The kit is very comprehensive as it guides the user around all the aromas that can or should be prevalent in certain wines.  Here is the link to their site  http://www.aromaster.com/. 

Please don't read too much into this.  I think this is a wonderful tool to help people gain a better understanding of everything the wine world has to offer.  The concern I have is that it might be too complicated for the everyday consumer of wine.  In fact, this is a tool I used back in my days as a full-time wine consultant.  It was my job, and my responsibility, to be educated on all this.  The average consumer doesn't share this burden.  Notice I called it a "burden".  Yeah, it was a tough job, but somebody had to do it!

Anyway, I could go on forever about this, but I want to make one simple point.  There are only two ways of describing a wine, and this applies to all wines, whether a consumer, amateur or professional.  Those are, "I like it" or "I don't like it".  Enjoying wine is a very subjective experience.  One should not feel compelled to "like" a wine simply because someone else does.  Moreover, when in the presence of one of those "geeky-know it alls", you shouldn't feel ashamed or inadequate just because you can't smell the "stewed strawberry and earthy, forest floor" aromas that the geek is proudly smelling.  Again, either you like it, or you don't.  It is that simple.  If the geek happens to ask you if you are "picking up" the same aromas, just tell him that you never had your nose pressed against a forest floor, and you're not sure what he is talking about.

Enjoy wine, but enjoy the ones YOU like, explore the wine world at your leisure, and reduce your thoughts about wine to the two ways I mentioned.  You like it, or you don't, period...!!!

FG

The Fermented Gourmet: A Funny Thing Happened on the way to Work Today

The Fermented Gourmet: A Funny Thing Happened on the way to Work Today: "As a product of the '80s, I am a big fan of Cheers. So, hopefully you'll remember some Normisms. These aren't to be confused wit..."

A Funny Thing Happened on the way to Work Today

As a product of the '80s, I am a big fan of Cheers.  So, hopefully you'll remember some Normisms.  These aren't to be confused with Clavinisms, Sammyisms, Coachisms or Woodyisms.  However, one Normism I remember quite well is his response when asked what he wanted as he headed for his barstool.  He said, "Well, I'll need something to do before my second beer, so how about a first beer?"  This is the sort of thing that goes through my mind on a regular basis.  So let me connect the dots as to how I arrived at this.

As most of you know, or hopefully know, I am working on a cookbook to demonstrate the many uses of our wine and beer jellies.  So, naturally I am always thinking about it when engaged in otherwise mindless activity, such as driving.   Most of the work on my book is complete, and I just have to tidy it up and work the kinks out of a few recipes.  Well, working the kinks out of recipes requires time in the kitchen, not behind the wheel.   Therefore, I was in the perfect position to "think" about what I still needed to do.  I don't know about you, but when I think, there is no linear process or straight line to my resulting conclusions.  My process resembles more of a road map with streets and highways curving and bending in all sorts of directions before arriving at a particular destination.  Insert Charlie Sheen joke here regarding my brain.

Anyway, my thoughts actually turned into a completely new idea.  A new concept for a different book, which would be my second book.  The problem remains though, I am still not finished my first book.  So, finally, and hopefully, you can see how I ended up thinking about Norm and Cheers this morning.  I need something to do before my second book, so I guess I'll have to finish my first book. 

Since I am capable of multi-tasking, I do have the ability to still "think" about my second book AND finish my first book.  I am actually considering using an open forum with user-generated content in addition to my own.  Moreover, due to the fact that my new concept will recognize the "subjectivity" of food,  I want to engage artists from other genres.  I am one who definitely believes that cooking IS a form of art.    Therefore, I will be very interested in the thoughts of my fellow "artists" for my second book.   For the moment though, I think I'll just finish my first book.

FG
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The Fermented Gourmet gets Questioned

I use Facebook quite a bit, and I often post articles written by other people.  Usually, it is about a subject that I am in agreement with the author, and ties into my overall outlook on life.  Recently, I posted an article about food and wine pairings.  The author of this article is of the belief that there is no such thing as a perfect food/wine pairing, and people should just relax and enjoy their favorite wine with whatever lands on their dinner plate.  I happen to agree with this.  Here is the feedback email I received from my friend:

"yeah yeah, I read the article you posted re: food/wine pairings and I don't buy it, wine doesn't have to be paired with certain foods but when it's done right, it's heaven, and certain wines do compliment certain foods. That being said, need your advice, need a wine for tonight and tomorrow, tonight need wine that goes with Lentil Soup, chicken broth base. Need another wine for tomorrow night, white chili, also in a chicken base. Have any really impressive and interesting whites to recommend that would compliment?? I say white b/c of the base, unless you think otherwise, I"m open...."

 

Here was my response:

 

 

"We're talking about everyday "normal" people who don't have access to some of the best wines or benefit from our travels. We are aberrations. We are not normal...lol. Yes, done right, it can be heaven, but I'm trying to appeal to the everyday consumer. As for a wine, I'll give you choices of reds or whites. I kinda need to know what spices are in each, but I'll go with what I think goes into those things. The Lentil Soup, depending on spices, would probably go well with something that compliments and accents those spices. I'm thinking Chenin Blanc/Vouvray for a white, and a lighter, but somewhat spicier red such as a Spanish Grenache that doesn't have a lot of wood influence. Tempranillo would work well too, so that doesn't rule out a traditional Rioja. Preferably not a Crianza which gets a full year of wood. Another possible white would be a Torrontes from Argentina, thats kind of a cross between Sauv. Blanc. and Gewurztraminer in its aroma and flavor. The same wines would probably work well with the White Chili. If its a very spicy-hot chili, then go Riesling or Gewurz, but consider the Torrontes as well. Give me a call at the store (252) 586-8468."

 

Please notice, I got a little wine geeky with my friend since we both have worked in the wine business.  I say this because if anybody else would like my advice, I would definitely turn it down a bit and not assume you know what a Vouvray is, for example.

 

The fact of the matter is that there really are some sublime combinations of food and wine.  Realistically and practically speaking, we just don't get those opportunities on an everyday basis.  The aforementioned article also shows the trend here in America is to have wine as a beverage of choice instead of the traditional cocktail.  In fact, the US just passed France in total wine consumption last year.  Bear in mind, this isn't per capita, but total wine for the country.  So, its perfectly alright to pour yourself a glass of Chardonnay when you get home from work and just let it flow on through dinner, regardless of what you are having. 

 

So, anybody out there who would like to critique my thoughts and observations, or ask me for some wine advice, I am at your service.

 

FG

 

 

Slow Food? I've heard of Fast Food, but....

It's interesting where following links on the internet can lead you to new sites and new (or in this case "old") ways of thinking.  In doing so, it can also take you back to fond memories and treasured moments.  That was the case when I stumbled onto The Slow Food movement http://slowfood.com/.  You can click on the link for more information, but let me tell you where it took me.

It reminded me of the many lunches I've had in remote parts of the world, and how they seemed like festive events provided by our hosts for the enjoyment of us Americans.  Certainly, nobody would entertain the idea of lunch lasting over two hours and copious amounts of wine being consumed over several courses as "normal".  Several come to mind, but I think my favorite was in the south of France on a beautiful Spring afternoon.  Crusty French Bread, fresh fruit, olives, olive oil for dipping, sour gerchin pickles, liver pates, grainy mustards, cold cuts, and wine, of course.  But now I'm getting off target.

The specific lunch that came to mind was right here in the USA.  It was at one of my favorite restaurants,  Bacari Grill in Washington Township, NJ http://bacarigrill.com/.  I was working with a gentleman from France selling Burgundy wines.  We had an excellent lunch with excellent service, and I thought everything was perfect.  We ordered, it was delivered timely, we ate, had coffee and dessert, and I figured it was time for the check and back to work.  That was the furthest thing from the mind of my French companion who became increasingly annoyed each time our server came by to ask if we were okay.  I thought she was doing a great job, while he wanted to relax and enjoy some "down" time before getting back to work.

This is my round-about way of getting to my point about Slow Food.  Fast Food has been a part of my vocabulary since my earliest memories.  It's connotation is so etched in my brain that, at first, I couldn't comprehend the concept of Slow Food.  Whereas, I was so concerned about maintaining a schedule and getting as much done in one day as possible, it didn't occur to me that taking a few moments extra after lunch just might be the catalyst to a more productive afternoon.

My point is, taking the time to appreciate a great quality lunch and appreciate it simply for the pleasure of the experience shouldn't be an abnormality.  It should be the norm.  As for the excellent service, it is understandable given that most people are on a schedule.  My hat is off to the staff of Bacari Grill. Just remember, not everybody is in a rush to get back to work, that lesson I've learned and made it part of my life.  I believe that is part of the basics of the Slow Food movement, but there is much more to it than that.  I'm glad I stumbled on to it and can now read on and learn more.  Hopefully, you will do the same and pass along the idea of  enjoying the pleasure of food and the time it takes to enjoy it.

FG

Pairing Asparagus with Wine

Spring is gently approaching us, ebbing and flowing like an ocean wave teasing us with warm days and cool nights.  But the thought of fresh Asparagus gives us that proverbial light at the end of the tunnel.  With that comes the age old dilemma of finding the right wine to serve with our Spring treasure.  This is something chefs and sommeliers have struggled with for years.  For a geeky, scientific reason for this, I'll provide this link http://www.anotherwineblog.com/archives/118.  Here the author gives you the specific "chemicals" in Asparagus that create the problem of matching it with wine.,

For my purpose, I'll just say that the genetic make up of Asparagus renders it unfriendly to most wines.  That being said, lets eliminate those first.  All red wines, with the possible exception of a lighter styled Pinot Noir.  The tannins in most red wines will definitely be magnified by the Asparagus, making it a harsh experience.  If you just have to have red wine, then something from the Cote de Beaune of France or the Willamette Valley in Oregon would be suggested.  Both these areas produce Pinot Noirs with finesse and elegance that would be a delicate balance with Asparagus.

As for Whites, the inherent grassiness and herbaciousness in the Asparagus would seem perfect for Sauvignon Blanc, but that isn't always the case.  If you choose Sauvignon Blanc, something from the Loire of France or one from New Zealand should work well.  Dry Italian Whites are another possibility, Pinot Grigio, Orvieto or, my favorite, Vermentino from Sardinia.  Albarinos from Spain and Torrontes from Argentina are other possibilities. 

The bottom line is, as with most things, there is no "perfect" pairing here.  Asparagus is just one of the most challenging things to pair with wine.  Part of the fun though would be trying out as many possibilities as possible, strictly in the name of research.  It would be a tough job, but somebody has to do it.  Anybody up for the task?

FG

Spring is here...Time for Bock Beer!

As the fruit trees blossom, and a slight sweetness hits the air, the fresh produce season is soon to be upon us!  However, there is one thing that has been waiting in hibernation for the past few months getting ready for it's Spring birth.  That is Bock Beer.  To simply state that Bock Beer  is Spring Beer would be an understatement.  It has a rich history dating back to the Middle Ages and has changed as much as the European map has over the years.  For those interested in the history, some good reading can be found here: http://www.epicurean.com/articles/pleasures-of-bock.html .

The above article will not only give you the basic history, but also describe the different styles of Bock Beer.  My purpose here is just to provide another reason to celebrate Spring.  Notwithstanding the catastrophes occurring throughout the world, and a heartfelt prayer goes out to the people of Japan, but Spring is a time of re-birth.  An awakening from the dormancy of winter, tossing aside the mittens and ear muffs and allowing a smile to re-affirm it's natural contour on our hardened faces.  As adults, we could use a little guiding light as we make our way out of this natural slumber.

To this end, I give you some of my favorite examples of this Spring Nectar.  My choices center around what's known as Doppelbock, or Double Bock.  These are very hearty, full-bodied beers that range in color from light brown to very dark.  I like these because I am a fan of the strong, malty sweetness ever so lightly balanced with hops.  That puts these beers more in line with Belgian Beers that I consider to be my favorite.  If you ever see "ator" at the end of the name of a German beer, chances are it is a Dopplebock.  My two favorites here at the Paulaner Salavator and Spaten Optimator. 

Here in the US, it seems that this style of beer comes in the form of seasonal Winter Brews.  For example,  the Ramstein Winter Wheat is a Dopplebock, and one that I had the pleasure of lending a hand in the brewing process a couple years back http://www.ramsteinbeer.com/pages/beers/beers_seasonals.html.  Unfortunately, as mentioned, this is their Winter Beer.  However their Classic Wheat is made year-round and is a beautifully crafted beer as well.  Another example is the Weeping Radish Farm Brewery, their Christmas Bier is a Doppelbock http://www.weepingradish.com/christmas_beer.htm.  If you want to consider a year-round beer made by Weeping Radish, they have their award-winning Black Radish. 

Please refer to the first article provided with the history if you want to know more about the different styles.  As I've said in previous blogs, this is my blog, and I'll talk about what I like!  Let us suffice to say, as I stare out my window at blue skies and colorful trees, that Spring is here!  Why are you still reading?  Get out there and celebrate!

FG

Dereliction of Duty? Wine Selection in the White House

Yesterday I stumbled on an article informing its readers of the wines served at the recent State Dinner at the White House...  http://insidescoopsf.sfgate.com/jonbonne/2011/01/20/obama-steps-up-his-wine-game/ .  My first thought was to assume that the decision maker involved here simply took the path of least resistance and chose wines high in ratings, but short on supply.  This was an easy conclusion after a quick search revealed that each of these wines has a waiting list for purchase and sells out each vintage.  Not only is this a dis-service to the wine industry, but its also a slap in the face to everyday people who want to enjoy wine on a regular basis.

Further research shows that there actually is a "process" to the selection of wines for these extravagent affairs... http://www.thewinenews.com/decjan0001/feat.html .  The gentleman in charge of this process has been in his position since the Clinton Administration, served through the Bush Administration and now the Obama Administration.  Therefore, I have no political agenda for my thoughts.

As someone who enjoys wine and has spent most of his adult life in the wine business, my concern is simple.  That is, finding wines at reasonable prices that taste better than their price suggests.  Similar to the characters in The Endless Summer on a quest for "the perfect wave", I am always on a quest for that perfect wine that over-achieves in its price to quality ratio.  Never one to rely on the "Wine Gods" and their number system as a barometer of measuring the quality of a wine, I always found it fun and interesting to seek out the hidden gems from lesser known appelations that "deliver" when called upon.

I would like to think that the White House, and the wines it serves, should be a gauge of the American psyche in a challenging economy.  Most people will never have the opportunity to even sniff the wines recently served at the State Dinner.  Not just because the supply of them is so limited, rather that their prices are so prohibitive.  If the White House were to have selected wines available to most people, this would have accomplished many good things.  It would have helped local retailers selling those wines, and it would have help the producers of those wines to sell through their vintage and not have over stock leading into next year.  Moreover, there are several wine producers who donate some of their proceeds to worthy causes.  Why not select some of those wines, knowing that good deeds are being done with the purchase?

I have intentionally been vague and used supporting generalizations.  Tomorrow I will make my suggestions based on the menu and show how taxpayers could have been saved thousands of dollars.  Since we are picking up the tab at these events, we should spend wisely and support local businesses that could use the help right now.

FG

Any Port in a Storm?

Not in my jellies!  As I meticulously scan the pages of the internet looking to see who is doing what in the world of wine jellies, I am again disappointed by the lack of creativity when it comes to Port wine jellies.  It seems like a no-brainer that Port wine lends itself nicely to making jelly.  In general, it is a sweet, dessert type wine and seems like a logical choice for jelly.

While this is true, as is the case in the general world of wines, there are not only different types of Port, but also each Port house has their own, unique style.  This was evidenced in a late night challenge to a friend who correctly named the Port house of each glass we put under his nose.  I was truly amazed, and now even more amazed that I remember this!

I am not going to get into all the different types of Port or Port producers.  I'll add a couple links for that.  But I would like to add that when I start making my Port wine jellies, you can feel rest assured that my choices will be creative and interesting, and will look similar to a dessert wine list offered at a nice restaurant.

Here are some links for further reading...
http://www.the-port-man.fsbusiness.co.uk/types.htm
http://malvedos.wordpress.com/
http://www.premiumport.com/

FG

"Yogurt? Yogurt? I hate Yogurt!"

"Even with strawberries, I hate yogurt."  At least that was the opinion of Rick Moranis' character, "Dark Helmet" in Space Balls.  I happen to be a fan of yogurt, another fermented food.  So, instead of using "raspberry" like LoneStar did in the movie, I'm going to use wine jellies to "jam" Dark Helmet's opinion.

The health benefits of yogurt are well documented, so I don't think I need to get into detail on that subject.  My goal is to suggest ways to "jazz" up your yogurt.  To accomplish this task, I am going to use the bottomless pit of useless information stored in my brain.  Well, maybe I don't have to dig too deep, there's enough information bubbling to the surface as my mind ferments!

When you are pushing your shopping cart through the yogurt section of your grocery store, intead of purchasing one of those "flavored" yogurts, pick up some plain yogurt.  After all, jam is the main source of flavoring for most yogurts.  Then select your favorite wine, yes, you can buy some too.  But remember that wine is, as you know, made from grapes...fermented grapes. 

Once you have your favorite wine in mind, in hand too if you so desire, drop the FG a line.  I have plenty of ideas for the uses of wine jellies, ones that go far beyond the simple flavoring of yogurt.  With the Super Bowl Holiday coming, and the coinciding parties, think wine jellies for dips, sauces and condiments to go with chips, wings, cheeses and whatever gets thrown on the grill that day.  To me, the Super Bowl is a Holiday, so let's celebrate!

FG

The Fermented Gourmet: A Second Career: 15 Years in the Wine Business, N...

The Fermented Gourmet: A Second Career: 15 Years in the Wine Business, N...: "As Yogi Bera once said, 'When you meet a fork in the road, take it.' That is exactly what I am doing. The majority of my adult l..."

Norwegian Would?

Sorry Beatles Fans, if you were looking for a little insight into the Fab Four, this isn't the place.  But, now that I have your attention, feel free to read on as I take a look at some historical facts about pickling and fermentation.

I used the title "Norwegian Would?", because its fascinating to me how these northerly countries survived so many long winters and short growing seasons.  Though the starting point for pickling goes back to India about 5,000 years ago, give or take a few years, people living in these northern climates had to come up with ways to preserve food throughout the year.  Drying, smoking, salt and brining solutions were the answer.  The salting and brining resulted in a form of fermentation, thus preserving the food.

My childhood home was filled with jars of vegetables grown in our garden.  We pickled everything from Asparagus to Zucchini.  I could run off a list like Bubba in Forrest Gump of his mother's shrimp dishes, but that could get monotonous.  Suffice it to say, we were loaded for the winter.

One might wonder if pickled foods are as nutritious as fresh foods.  The fact of the matter is that they are MORE nutritious.  Let me explain why.  During the fermentation that occurs when pickling, a "good" bacteria is produced that inhibits the growth of "bad" bacteria in our intestines.  The process also "shrinks" the vegetable, thereby, condensing the vitamin C content, which results in better absorption of iron.  I'm sure the list of benefits is extensive, and I engage readers to add to it.

As always, The Fermented Gourmet is here to provide interesting tidbits of information about fermented foods.  If anybody has any topic suggestions, please let me know.  Otherwise, I'll continue talking about the things that I like!

FG

What is Fermentation?

I thought it might be a good idea to actually explain the process of fermentation and how its a part of our everyday life.  If you're looking for all that geeky, scientific stuff with chemical formulas,  numbers and symbols, this is the wrong place.  I'll leave that to those more qualified.  My concern has more to do with spirituality and philosophy than classrooms and text books.

Why do I approach it this way?  Because this is my blog, and thats just the way I am.  I look at fermentation, and I'll use wine as my example, as a union or marriage made in Heaven.  To put it simply, yeast + sugar = alcohol and carbon dioxide.  Whoops, I might have crossed the line into someone else's area of expertise there.  But this is a naturally occuring phenomenon that has been recognized and used for centuries. 

Philosophically, we can now start using terms like "alchemy" and "elixir of life".  This process of separate components coming together to form a more perfect union is what I am describing.  A long courtship or engagement isn't neccessary here, but bear in mind that some fermentations take longer than others. 

Therefore, in my myopic view, fermentation is simply putting these separate components together in a room, dimming the lights and playing some Barry White music.  Nature takes over from here.  Though some might argue that Marvin Gaye's "Lets Get it On" works equally well, the fact is that its going to happen regardless of the backround music.  So, sit back and enjoy one of the beautiful gifts of Mother Nature.  Whether you're shaking a bottle of soy sauce into your stir fry, emulsifying some Balsamic vinegar into your salad dressing or just kicking back with a glass of wine, fermentation is a wonderful addition to our quality of life.

My Remedy for Sore Muscles

After a day of cutting, splitting, hauling and stacking firewood, I was rewarded with the fact that I wont have to do this again for another week.  However, my other reward was sore muscles from head to toe.  Feel free to make your "you're getting old", FG comments if you'd like.  Here's what I do when my hamstring, calf and gluteus maximus (that's butt) muscles are feeling the strain of over work.  I make my concoction of apple cider vinegar, honey and green tea.

Not just plain old apple cider vinegar, but the raw-unfiltered, organic type.  I mix equal parts of the vinegar with my favorite honey and blend it into a pitcher of green tea thats been chilled.  I don't like to add the vinegar and honey until after chilling, because when the tea is too hot, it diminishes the healthy components I'm looking for.  This would be a process similar to pastuerization, which I'm trying to avoid by using the raw-unfiltered type to begin with.

I finish this cocktail by squeezing a couple fresh oranges into it.  The sky is the limit as to other flavors you could add to this.  Perhaps a cinnamon stick and a clove or two added to the brewing tea would give this a nice "spiced" flavor. 

What I get from this are the natural healing benefits of all of the components.  Any search engine can supply you with a host of sites and blogs to read up on this.  The one I consult the most is http://www.apple-cider-vinegar-benefits.com/index.html.  If you have any "concoctions" of your own that you would like to add, please do.  I love learning about "natural" remedies, and I'm sure there are plenty that I'm not familiar with.

A Second Career: 15 Years in the Wine Business, Now What?

As Yogi Bera once said, "When you meet a fork in the road, take it."  That is exactly what I am doing.  The majority of my adult life has been in the wine business.  I can safely say, without checking, that I have been legally over the blood-wine limit in four different continents.  I've sniffed, swirled, spit and swallowed more wine than I can remember, literally.  So, what do I do now to continue my passion for wines as I enter middle age?

To quote the great Yogi again, "Its like deja vu all over again."  When I was 27 and about to be married, I was confronted with a similar situation.  I was working in a restaurant at the time, enjoying long hours and being denied my weekends.  That didn't seem like a recipe for a good family life.  The hotel I was working in had recently held a trade wine tasting.  I was one of the poor guys removing empty glasses and full spit buckets.  It was then that I realized that I wanted to be seated at those tables, tasting, learning and, dare I say, working.  Yes, this was my calling, and I got very excited about it.

15 years later, and a collection of corks you could build a house with, I am turning the page onto another chapter of my life.  Still following Yogi's advice of taking the fork, I decided to see what each tine had to offer.  Upon examination, I had the following:  wine knowledge, cultural knowledge, cooking knowledge and my ever charming personality.  I added these to my situation of working with my mother in our produce store and bakery, where we also make our own preserves, jellies, jams, sauces, salsas, chutneys and just about anything that can be pickled.  My brain started making noises similar to that of an old lawn mower in the back yard choking to life.  Some smoke came out of my ears, and the end result was the harmoneous hum repeating the chorus line, "Wine Jellies"! 

Wine Jelly, of course, why didn't I think of this earlier?  I did some searching on the internet and discovered that there are people out there making and selling wine jelly.  What I didn't find were any "interesting" wine jellies.  This is where I thought I could start making a difference in people's lives by giving them a better selection of wine jellies.

My approach is the same as when I was helping restauranteurs improve their wine lists.  Sure, I still need to offer the basic varietals of Chardonnay, Merlot, Cabernet Sauvingnon, etc.  But as I used to do, I would always like to suggest levels, or tiers, of choices.  In doing this, I can offer not just basic wine jellies, but more specific jellies.  Jellies that showcase an interesting or less known varietal.  Jellies that have a story behind them, be it of places I've been or winemakers I know.  Most importantly, as most people search for that perfect wine that strikes a balance between budget and quality, I wanted to do this with our jellies.  The bottom line is that I want to offer jellies that dance on the palate and sing their own song.  I want jellies with soul!

I know this is going to be a never-ending process, and that is the way I like it.  There are so many wines out there, not everybody has the same tastes, nor do they drink the same wines.  With this in mind, my list of wine jellies is being created!