How to Read a Wine Label

Friday, September 16, 2016 0 No tags 0

Reading a wine label, especially an Old World label, can be a bit confusing sometimes. There’s a lot of words in a different language, you don’t always know the grape variety or the blend, you might not be familiar with the region or winemaker, etc. I thought I could break it down and try to demystify the whole thing. Once you know the things to looks for, it gets easier! And, well, there’s always google…

Watch the vid below!

Photo by Jeremy Dempe


Crushed Ice (Almost) Always

Tuesday, September 13, 2016 1 No tags 1

I have a thing for crushed ice. I have yet to find a beverage that it does not improve. My love affair began in grade school, when I would tuck into a booth at the soda fountain in the rear of my neighborhood pharmacy, Wheeler’s. I would get a griddled hot dog and an ice cold root beer over an enormous amount of crushed ice pebbles. It was heaven. It still is heaven. I’m lady that enjoys simple pleasures. And let us not forget that I am a Kentuckian, that the mint julep is practically our state cocktail, and it cannot exist with mounds of crushed ice. I could go on and on, but the main evidence has been presented.

Since I don’t own a fancy fridge that can easily spit out crushed ice by the millisecond and I’m lazy (and abhor crushing ice with a mallet in a bag by hand), I was THRILLED when W&P Design came out with their new line of Peak Ice Works ice cube trays. Their recent addition? Crushed ice trays! I squealed when I got it in the mail. The mold is shallow and thin, so the water freezes fast and crumbles easily right into your glass.

If you need to find me, I’ll be in the kitchen drinking just about anything I can over this ice. Like, say, a crisp G + T with lots of lime.

Lazy Bitch: Tinto de Verano aka Easy Sangria

Friday, August 19, 2016 3 No tags 2

As an official Lazy Bitch, summer is kind of my season. It’s hot out and therefore slightly more acceptable to just avoid all the emails in your inbox and go to the beach instead. And drink things on said beach. I’m a big fan of uncomplicated cocktails – I’m talking three ingredients or less. I’m also a fan of chilled red wine. This, my friends, is both.

Tinto de Verano (red wine of summer) is a thing in Spain. It’s a light red wine with lemon-lime soda over ice. It’s basically like a sangria. But EASIER. I suggest using any $15 and under unoaked red. And I like sticking with the roots of the drink and going Spanish with it. Garnacha or Tempranillo would be great, but so would Gamay or Pinot. You kind of can’t go wrong. Stick a citrus garnish on that sucker and you’re set. Drink and repeat all summer.

Photo by Jeremy Dempe