So it would seem that my original intentions of writing this blog got bogged down by a series of rather disheartening experiences not only in my travels around the states but in my own personal experiences. But on a related note, I have been enjoying myself since my untimely departure 3 and half months ago today.
But it isn't like I haven't been doing anything since. I actually have been indulging in lovely drinks and cocktails at various establishments and with the nifty phone in hand, been snapping pictures of the world as I see them. So enjoy what I get around to showing off :)
Sunday, September 18, 2011
Friday, June 03, 2011
Philosophy of the Wines
I guess it wouldn't be wrong for me to open my postings with a brief on my history with wine as well as other small notes such as my favorites so far and the like.
From a cultural point of view, my family and by association myself don't really have much of a wine heritage. Though Asia in general is well known for it's selections of hard liquors and other alcoholic beverages, wine isn't usually on the top of people's noted lists.
And personally, before I entered college (and a legal drinking age in the United States), alcohol wasn't really all that important. My parents never locked up their wine/liquors/beer but I never had a taste for them. Beer always had this smell that wasn't particularly pleasant and the dry quality of liquor and wine was a turn off for me.
On my 21st birthday I enjoyed a glass of arbor mist and was reminded of that fact that wine doesn't have to be dry or overly kick in the face. Since that night several months ago, I've been experimenting around with various varieties to see what I really enjoy.
For the most part I can't stand really dry alcohol. The sensation in my mouth of the nastiness is simply horrendous... Which of course explains why the majority of the wines I'm likely to write about are either sweet or have a semi-sweet aspect to them.
At the present my personal favorite wine variety is Moscato. This sweet white wine is made from the Muscat grape and in general embodies a mellow sweetness. Hints of fruit and light notes of sweets for me evoke memories of walking into a park draped in the kaleidoscope of fall colors. And though gourmets may recommend pairing the wine with other things and indulging in flavorful adventures with a elements that are mildly sweet or spicy in turn, I've personally found that they pair well with nommables that have a light tartness. The tart flavor brings out more of the sweet quality of the wine.
And to another time, I've got work to do now.
From a cultural point of view, my family and by association myself don't really have much of a wine heritage. Though Asia in general is well known for it's selections of hard liquors and other alcoholic beverages, wine isn't usually on the top of people's noted lists.
And personally, before I entered college (and a legal drinking age in the United States), alcohol wasn't really all that important. My parents never locked up their wine/liquors/beer but I never had a taste for them. Beer always had this smell that wasn't particularly pleasant and the dry quality of liquor and wine was a turn off for me.
On my 21st birthday I enjoyed a glass of arbor mist and was reminded of that fact that wine doesn't have to be dry or overly kick in the face. Since that night several months ago, I've been experimenting around with various varieties to see what I really enjoy.
For the most part I can't stand really dry alcohol. The sensation in my mouth of the nastiness is simply horrendous... Which of course explains why the majority of the wines I'm likely to write about are either sweet or have a semi-sweet aspect to them.
At the present my personal favorite wine variety is Moscato. This sweet white wine is made from the Muscat grape and in general embodies a mellow sweetness. Hints of fruit and light notes of sweets for me evoke memories of walking into a park draped in the kaleidoscope of fall colors. And though gourmets may recommend pairing the wine with other things and indulging in flavorful adventures with a elements that are mildly sweet or spicy in turn, I've personally found that they pair well with nommables that have a light tartness. The tart flavor brings out more of the sweet quality of the wine.
And to another time, I've got work to do now.
Thursday, May 26, 2011
To Open
Good Evening Ladies and Gentlemen to this amateur's attempt at learning about the intimate world of wine and wine culture.
To say the least I'm not a big wig in this world and I'm hardly even well known by anyone's world but I do have a passion for food and the beverages that pair with them. And it is from this passion that I'm writing now.
As a basic structure, most posts will be referencing a specific wine, be it white/red/blush/sparkling/ice/etc. I'll be testing them for scent, initial flavor, after flavor as well as the imagery that comes to mind when I end up sipping them. And my general score out of 5 for each. And then if I happened to be nibbling on random tasties like cheese and what not, I'll add a little section on what flavors work with the particular wine.
And though of course I'd like to work solely with wines, being the college student that I am, I'll undoubtedly be exposed to various other spirits/liquors and what not that I may be tempted to add here just as an additional insight. All in all, this blog will end up being a means by which people can get some insight not only to how I think but ultimately with what I hope the terroir reveals to me.
Danke luvs, hope you enjoy my posts and that this blog can be of service to your wine and other alcoholic beverage selection needs.
-Fen
To say the least I'm not a big wig in this world and I'm hardly even well known by anyone's world but I do have a passion for food and the beverages that pair with them. And it is from this passion that I'm writing now.
As a basic structure, most posts will be referencing a specific wine, be it white/red/blush/sparkling/ice/etc. I'll be testing them for scent, initial flavor, after flavor as well as the imagery that comes to mind when I end up sipping them. And my general score out of 5 for each. And then if I happened to be nibbling on random tasties like cheese and what not, I'll add a little section on what flavors work with the particular wine.
And though of course I'd like to work solely with wines, being the college student that I am, I'll undoubtedly be exposed to various other spirits/liquors and what not that I may be tempted to add here just as an additional insight. All in all, this blog will end up being a means by which people can get some insight not only to how I think but ultimately with what I hope the terroir reveals to me.
Danke luvs, hope you enjoy my posts and that this blog can be of service to your wine and other alcoholic beverage selection needs.
-Fen
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