Wacky times in the 'Wood.

Wildwood, NJ in the early '90s. Spent a good amount of the summers of my teenage years on this exact boardwalk meeting the same personalities. Didn't know how trashy and unusual a place it was back then.

Sauzet is a Repeat Offender of Oxidized Wines

Check off another oxidized Sauzet. This time it was the 1999 Puligny-Montrachet 1er Cru Combettes. Color was apple ciders-esque which is always a bad sign. Aromas of burnt caramel,nail polish, banana skin and rancid butterscotch. Palate was acutally drinkable but the sherry aromas penetrated any pleasure whatsoever. To the poubelle it goes.

Whitesnake Isn't As Bad As I Remember

I caught this the other day while flipping through TW Cable. The song reminds me of when I was about 12 years old playing nintendo in my friend Jeff's basement.

Timmy is Eleven Years Old

Napoleon Dynamite

How Did I Get Here?

I woke up this morning and David Byrne's prose was clanging in my skull, "How did I get here". I'm in a remote hilltop village in Provence where there's no coffee shop, no ATM, I have no way of getting around save for a hybrid 10 speed and when I do hop on this thing I roll up my jeans like I'm Ernie from My 3 Sons. Was I really just living in NYC for nearly the last 10 years of my life? I really don't know...

Invading Normandy

Hey everyone, a hearty how do you do from moist and drippy Normandy. Ended up here by a lucky roll of the dice as my friend was guiding a trip of WWII enthusiasts and needed a hand in sharing the weight. I graciously accepted the tour of duty and am happy to say that its over and all went home with a smile. Not much wine unfortunately in these parts as the weather is too cold and rainy to grow grapes but there are other things available for the intrepid drinker. Cider. Cider is made from apples grown in the region and can range from Doux, sweet; Demi-Sec, half dry; or Sec, dry. They're simple, refreshing, low in alcohol and really delicious. The one I had of note is pictured above, its a "cidre doux" from Philippe Daufresne. The wine was typical of all the cidre doux's that I have tasted: aromatic, sweet, light bodied with a spritzy, perrier-like quality. The differentiating factor in this drink is its overall balance. It had just a little extra edge of class over the others that I tasted and it left me in quite a happy state. Cider will never reach the highs that one would receive from drinking great Champagne or Burgundy nonetheless its place in the world of fermented produce is one of firm standing and should be discovered.