Tuesday, August 14, 2012

Wine and Etchings

WINE
Linda and I opened a bottle of '09 "First Class" Benton Lane Pinot Noir last night. This is an amazing wine! Dark chocolate dipped strawberry, cola, rich mouth feel and a very long lasting finish of berry and a hint of rose petal. Glad we have more. The wine has changed from good to great in the bottle.http://www.benton-lane.com/wines.html

Etchings
I am off to take shots at Maysara, R.Stuart, Ponzie, and Amalie Robert and to deliver a few finished prints.
Witness Tree





Evening Land
 
Domaine Drouhin

I also finished some of the etchings printed on wood and leafed.
Brooks

Penner-Ash

Tuesday, August 7, 2012

White Wines: Ice Cold or Flavorful? Your Choice!

How many of us have gone to modern, upscale restaurants and ordered a white win other than a Pinot Gris, Riesling, or Muscato (or variations) and had it served ice cold?
I have had it! The American public has been sold the idea the all wines white are served so cold that any taste that may escape is purely accidental. Now, when I go to a restaurant and order a white burgundy, Chardonnay, Pinot Noir Blanc, Pinot Blanc, Sauterne, et al, I am DEMANDING it be served slightly below cellar temperature. I will not pay $$$ for something that tastes like water until it has been setting on the table for 45 minutes. I can understand small town diners, chain restaurant, or cheep dives not bothering to educate their clients, but the big boys need to step up and serve wine at a temperature that allows the hard work of the vintner, the love of the winemaker, and the essence of the grape to shine through!
Please ask you local upscale dining place to serve the wines at a proper temperature and lets start educating people about how wonderful white wines can be if you just stop killing them with coldness.
From Basic Wine Knowledge
White Wine Serving Temperature
For white wines, the opposite may be true. It’s better to serve a white wine too warm than too cold. White wines served too cold (under 45°F) lose many of their flavors and aromas.
Whitewinepour
However, you still want to serve your white wines colder than your red wines. Serving white wines at a lower temperature brings out their natural fruity, fresh, and sweet characteristics. You will want to serve your white wines at 45-55°F, depending upon the wine and your personal preference. A Riesling will be better a bit colder than a Pinot Gris or a Chardonnay.
Since most home refrigerators are kept at between 35-40°F, it’s best not to serve your white wines right out of the refrigerator.
Removing your white wine from the refrigerator 30-60 minutes before serving should bring them to about the right temperature. And, you can always warm the wine up by cupping your hands around the glass as you swirl.
If your white wine has been kept at room temperature, place it in the refrigerator or ice bucket for 30-60 minutes before serving.

Do NOT stay silent! If you are served a white wine that it not a Riesling or champagne ice cold, speak up! Why should you be paying a premium price for something that tastes like flavored water when you can actually have a wonderful wine experience?
Please send me you comments or experiences and I will post them.

Friday, August 3, 2012

Some New Etchings for SALUD!

I spent the last few days prepping etching plates and today I printed a few. Love how they are turning out. I will make a small edition for the wineries (2), SALUD! (2),and my own collection. If anyone would like one let me know. They will be priced at $125 printed on cotton artist paper,  unframed. The image is 5x7 inches.
 I will print one on wood and that will cancel the plate so it will be the last one. That will be gold leafed and framed much the same as the ones in my show last year at the Jordan Schnitzer Museum of Art

Brooks

Erath

Scott Paul

Scott Paul on wood
I am working on Solena now. I printed one but found a CAT HAIR:( in the transparency AFTER I had exposed the plate.
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