Spill the wine like a hippy
Eric Burden left the Animals for a short time to sing a classic song with a band called War. The song meandered about him having a dream about being a long haired hippy as the star of a Hollywood movie. one couldn’t help but sing along “spill the wine” like a hippy. Just like the Dionysian liquid, the song was intoxicating. Maybe, that’s why it charted so well. But, today, we don’t want to spill the wine like a hippy. It’s national drink wine day. So, we’re going to treat wine the way it was intended. We celebrated drink beer day. So, why not drink wine day?
Over the years we wrote about different types of wine. We discussed what to look for, variations, terroire, and more. But, today, it’s not about any specific attribute, appellation, or even acidity. It’s doing with wine what wine was invented for: drinking. And, in case you had too much wine, and your memory is drifting, the instructions are right there in the name of the day: Drink wine day. It’s a pretty simple diagram: wine-drink. So, don’t let anyone tell you you’re doing it wrong. Grab that red solo cup and swill away.
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be careful not to Spill the wine like a hippy
It’s not likely you will see red wine replace the ice bucket challenge any time soon. That would be a sin and a waste. I think most of us, here, will agree that wine should be drunk in a manner consistent with the vintner’s intent. So, if you have a bottle of mad dog or Thunderbird, let’s go down to the homeless encampment. Of course, we kid. But, different wines do serve different purposes. This doesn’t mean that if you eat chicken with red wine, you’ll create a time space paradox and 3 family member s will die. But, as you try different wines, you can pick up on what works together.
For instance: you will find the sweetness and low acidity of a reisling pairs well with things like pears and blue cheese. meanwhile, a Pinot noir compliments a hearty lentil stew perfectly. Although, let’s not forget that today is about “drinking” wine. The food takes a back seat today. So, we recommend a simple cheese and cracker assortment to help cleanse the palate between different varietals. Although we implied there are no rules today, we would like to suggest tasting some wines in a logical progression. The best way to do this is to get a group of people together. You really shouldn’t taste multiple bottles by yourself. Beside being kind of sad, it could be a bit dangerous. If you have a number of people, you can try more wines and actually remember what you tried later.
Progressive drinking
No, this isn’t some “woke” thing or a way to create or encourage alcoholism. When we say progressive, we mean start with a light wine and progress toward heavier ones. Since you have one duty today (drink wine), we want you to get the most out of it. The easiest way to do some progressive drinking is to ask your local wine monger for recommendations. Chances are, the wine expert at your local package store (sorry, it’s a New England thing) or wine shop lives drink wine day, pretty much, every day. So, he or she can recommend wines and which order to put them in.
If you don’t have an expert to consult with, we have some generalized guidance to help you set up your very own drink wine day wine tasting experience. The first thing to remember is start with whites and move up to reds. With very few exceptions, this rule holds true most of the time. White wines don’t have the exposure to grape skins that reds do. So, they are fewer tannins to contend with. And, they are generally lighter in body. Of course there are variations between different varietals within the color spectrum too. And, keep in mind, sweet wines should be saved until the end. While you can wash away most flavors to cleanse the palate between different tastings, sweet wines linger and can alter the ability to discern the taste in other wines.
Who came first?
Pete Townshend Released a solo album in the 1972, entitled “Who came First”. He was an ardent follower of the Avatar Meher Baba. And, he made that well known in some of his Lyrics, and even in an alternative copy of the album cover. He said it’s not meant for Baba’s ears since he is not around anymore. It is meant that Baba will be around when people listen to the music. And, he speaks of how he and Ronnie Lane got drunk and recorded some of the songs for the album. So, we know that he wasn’t spilling the wine like a hippie. He had to drink the right amount to make such a clean, self explorative album.
So, today, just like Pete honoring who came first, we can do the same with wine. Remember wine has been around since biblical times. The Biblical characters (like Meher Baba) are no longer with us. But, when we drink wine, we can feel as though they are. And, with enough wine, you may even see some of them.
Spill the wine like a hippy? Not on an empty stomach.
Of course, if we are going to taste wines in a progressive manner, on drink wine day, we can’t do like the wine snobs and spit it out. This is DRINK wine day. So, remember to eat something. Otherwise, you will be seeing Jesus and Meher Baba dancing a waltz. So, don’t skimp on the comestibles. Whether it’s cheese and crackers, a gourmet selection of gastronomic delights, or a cheeseburger, make sure you have something to go with the wine. We suggest some lighter fare. But, don’t forget to follow Julia Child’s guidance: a little wine for the food, and a little for the cook.
So, here are a couple recipes with drinking wine in mind:
Vegan Zinfandel Hummus
Ingredients
- 1 Cup Dry chic Peas
- 1/2 Cup Diced Sweet Onion
- 12 Cloves Peeled Fresh garlic
- 2 Tbsp Ground Cumin
- 1 Pint Red Zinfandel Wine May substitute another wine if desired
- 1/2 Cup Sugar
- 1/4 Cup Lemon Juice
- 2 Tbsp Tahini Paste
- 1 to 2 Cups Olive Oil
- Salt and Pepper to taste
Instructions
- Place Chic Peas in a 1 quart or larger container. Cover with water, to the top of the container. Let sit overnight until most of the liquid has been absorbed. The beans will triple to quadruple in size. When they have soaked at least 12 hours, drain off the excess liquid and give a quick rinse.
- Make a zinfandel syrup. Start with 1/2 to a whole bottle of red zinfandel. Add the sugar and whisk together in a pot. Bring to a simmer. Allow the liquid to cook down until a syrup forms. Set aside.
- Heat a little olive oil in a pot. Saute the onion and 1/2 the garlic until translucent. Add in the chic peas and cumin. Cover with water and bring to a simmer. Cook until the beans are soft. If they are still a little hard, but the liquid is gone, add more water and continue cooking. You want all the liquid gone. If they are soft enough, drain off excess liquid. Season with salt and pepper.
- Place the chic peas in a food processor. Add in the remaining garlic. Pulse to break down the chic peas. Scrape down sides as needed. Process until it becomes like a paste. Add in the tahini and lemon. Continue processing until relatively smooth. Add in the Red wine syrup while the machine is running. Scrape down sides and continue pureeing. With the machine running, drizzle in olive oil until the hummus moves freely and is pliable. You don't want it too thin or too thick. Add salt and pepper. Test the batch and adjust seasoning as needed.
- Serve with Pita vegetables, and/or other crisps.
Lemon Chardonnay Fritters
Ingredients
- 1 Cup Milk
- 1/4 Cup Unsalted Butter
- 1 1/2 Cup AP flour
- 4 large Eggs
- zest and juice of 1 lemon
- 1 Cup Chardonnay Wine may substitute another white wine
- 1/4 Cup Sugar
- 1/2 Cup Shredded Hard cheese Gruyere, Gouda, or Jarlsberg
- 1/4 Cup Chopped Fresh Herbs: Parsley, Thyme. Rosemary
- Salt and Pepper to taste
- Oil for frying
Instructions
- Whisk wine and sugar in a pot until the sugar dissolves. Bring to a simmer, and continue cooking until a syrup forms. Add in the lemon juice and zest.
- Put butter and milk in a heavy pot. Bring to a boil. Allow the butter to melt. Stir with a wooden spoon. Stir in the flour. Mix well so there are no lumps. Turn heat down to low. Continue cooking and stirring until a dough forms. Continue cooking and stirring (careful not to let it burn) to remove excess liquid.
- Transfer the hot dough to a mixer with whisk attachment. Turn on to medium speed. add the eggs in one at a time, and mix in well. Then, fold in the lemon and wine syrup, herbs, and cheese. Season with salt and pepper. Mix in well.
- Heat oil in a pot or fryer to about 350 degrees. Carefully spoon in the batter one scoop at a time (about 1/2 to 1 inch diameter). Cook until golden brown. Dry on paper towels. Repeat until all the batter is cooked. If they are browning too fast, turn the heat down. Or you can finish them in the oven.
- If you want to bake them instead of frying, they will be more like a cream puff. You can bake at 400 degrees for about 20 minutes. You can pipe them out onto a sheet pan lined with parchment paper.
- Serve warm with a nice aioli or cheese dip.