Sitting beneath the feather tree, sipping white wine, 3pm, only a few mosquitos, and no interruptions...
Charles Shaw Sauvignon Blanc 2005 is a pale straw color in the glass with minimal evidence of extraction. The nose is open, smelling of citrus and melon. In the mouth the wine is simple and short, and fairly pure, with flavors of honeydew, sweet grapefruit, a flutter of toast, and some nice minerality. A refreshing, innocuous wine without any noticeable flaws, and certainly worth three dollars in Arizona.
By the way, the Sauvignon Blanc is consistently the only wine by Charles Shaw worth buying, in my honest opinion. The Shiraz is occasionally *okay* and the Cabernet can either be very bad or just reasonable. The Merlot and the Beaujolais are, in my opinion, consistently fake-tasting. The Chardonnay ain't bad, but the Sauvignon Blanc is the best of the bunch.
My two cents on Two Buck Chuck.
Thursday, September 27, 2007
Monday, September 10, 2007
Cata Vinos
You do not deserve Cata Vinos, yet there it is, on the southwest corner of Alvernon and Presidio (just south of Fort Lowell). What is Cata Vinos? Well, as far as I can tell it's the only wine shop anywhere devoted to good wines under $15. That's right. You will never have to pay more than $15 for a great bottle of wine again (or so they say). Based on my initial survey I can tell you that they do carry several wines I've fallen in love with for their quality and low price point, including wines by McManis, Castle Rock and Cycles Gladiator (Hahn). They also carry a variety of cheeses and crackers, although I didn't have time to investigate. Overall, the place is decidedly Tucson, with a "good enough" vibe that carries right over to their website. The owner, Yvonne, reminds me of one of the Schrag sisters, one of those edgy, smart, almost-sixty hippie women capable of riding a mechanical bull while tossing a mean chef salad. The wine buyer (I wouldn't dare call him a sommelier) reminded me of one of my drumming buddies, complete with greying ponytail and wandering eyeball. I'm sure he knows what he's doing. How could he not? As of this writing, Cata Vinos is only about a week old and there's still plenty of room for more bottles. Tastings are held weekly, with the usual varietal and regional emphasis. Please, please, please support these guys. They've got a great concept and wonderful attitude. You won't be disappointed!
-T
Saturday, September 01, 2007
Rustic Roasted Red Sauce with Pancetta and Fresh Basil
Wow! This is really f*cking good!
(serves four)
~8 cups fresh tomatoes, chopped into chunks
4 cloves garlic, whole
2t garlic pepper or equivalent mix of pepper, garlic powder and salt
~1c olive oil
1/2c raw pancetta, minced
1 medium onion, any variety, minced
1c fresh basil, minced
salt and pepper to taste
mesquite chips for smoker
I love roasted tomatoes. They are mellower than sundried tomatoes and much more versatile. In a 9x12 baking pan (pyrex or non-coated metal) toss chopped tomatoes with 1/2 cup olive oil and garlic pepper. Throw whole garlic cloves on top. Set the pan directly on your grill. Set your smoker box nearby and place moist mesquite chips accordingly. Close grill. Heat to very hot (approximately 450 F). Maintain this temperature for about an hour, checking occasionally. You want to roast your pan of tomatoes until the edges blacken and 2/3 of the juice is cooked off. Smoke ‘em good! When satisfied, remove from grill and scrape into a ceramic bowl or glass measuring cup. Using a hand mixer (or food processor) beat the sh*t out of the toms and garlic until you have a nice paste. Set it aside. In a medium saucepan or skillet, cook onion and pancetta in a little oil until done. Add tomato paste and cook a little more. Add a little extra olive oil to avoid sticking. Salt and pepper to taste. Remove from heat. Prepare noodles for four people in salted water. Drain and rinse finished noodles. Pile noodles on plates, add sauce, then add fresh basil liberally. An alternative would be to mix everything together and serve family style. Serve this dish with a good, acidic red wine like Luna Sangiovese or McManis Petite Sirah.
Wow! Awesome!
P.S. You don't have to smoke the toms, but the mesquite smoke adds something magical to an already great dish.
(serves four)
~8 cups fresh tomatoes, chopped into chunks
4 cloves garlic, whole
2t garlic pepper or equivalent mix of pepper, garlic powder and salt
~1c olive oil
1/2c raw pancetta, minced
1 medium onion, any variety, minced
1c fresh basil, minced
salt and pepper to taste
mesquite chips for smoker
I love roasted tomatoes. They are mellower than sundried tomatoes and much more versatile. In a 9x12 baking pan (pyrex or non-coated metal) toss chopped tomatoes with 1/2 cup olive oil and garlic pepper. Throw whole garlic cloves on top. Set the pan directly on your grill. Set your smoker box nearby and place moist mesquite chips accordingly. Close grill. Heat to very hot (approximately 450 F). Maintain this temperature for about an hour, checking occasionally. You want to roast your pan of tomatoes until the edges blacken and 2/3 of the juice is cooked off. Smoke ‘em good! When satisfied, remove from grill and scrape into a ceramic bowl or glass measuring cup. Using a hand mixer (or food processor) beat the sh*t out of the toms and garlic until you have a nice paste. Set it aside. In a medium saucepan or skillet, cook onion and pancetta in a little oil until done. Add tomato paste and cook a little more. Add a little extra olive oil to avoid sticking. Salt and pepper to taste. Remove from heat. Prepare noodles for four people in salted water. Drain and rinse finished noodles. Pile noodles on plates, add sauce, then add fresh basil liberally. An alternative would be to mix everything together and serve family style. Serve this dish with a good, acidic red wine like Luna Sangiovese or McManis Petite Sirah.
Wow! Awesome!
P.S. You don't have to smoke the toms, but the mesquite smoke adds something magical to an already great dish.
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