wine wednesday: cause for celebration

Confession: I haven’t been following my own advice. Me, the champion of celebrating and eating up what life has to offer, wasn’t excited about my own movie premiere. I was downplaying the hell out of it to the point that I was confusing my excitement for nerves (which is a thing btw- they both give off the same physiological symptoms: faster heart rate, higher levels of cortisol, sweating, etc.)

So here I was days before the big night aka tonight poo-pooing my success: “Oh, it’s gonna be bad” “My acting’s going to suck” “It wasn’t a big budget thing soo…it’s gonna be campy” “It’s nothing to be proud of”

F*$& THAT

Thank God I had a moment where I realized what I was doing was dumb, and was able to shift my mindset. This is a big deal. So what if the film isn’t going to any festivals in the future? It was my first experience being a lead in a feature and I should damn well celebrate my work. Period. End of discussion. Because if I can’t take the time to celebrate my own work, why am I even chasing the dream?

Well, I’m off to get done up, drink some bubbly and celebrate with my onscreen fam (pictured below)!

And in case you want your wine lesson for the day…

MORE ON BUBBLY:

I talked about the champagne process here complete with a little 60 second video to get you up to speed. We can say merci to the French for creating this spirited beverage!

wine wednesday: 4 game changing wine books

game changing wine books

Knowledge is power. And becoming versed in wine didn’t happen just because I worked in restaurants. It happened because I was hungry for more and wanted to become educated from the best in the biz. Even if you’re not wanting a career in wine, these books are suuuper helpful for learning the basics and beyond. They’re full of easy to follow verbage, pictures, illustrations and even drunk tales.

And fear not “Wine Wednesday” fans, I will keep my own content coming, filming more wine videos coming to the blog soon!

So to hold you over, enjoy these reads with a glass or two of wine (duh) links for the books at the end of the post!


WINE. all the time. by Marissa A. Ross

This chick. Guys she’s one of my favorites to follow on the ‘gram because she keeps it more real than a 1st edition Harry Potter book. She’s hilarious, knows her shit and is the Wine Editor for Bon freakin’ Appetite! Also she’s not a sommelier proving that you don’t need to pass some old school fancy test to kick-ass. Her book is truly a “casual guide to confident drinking” and will have you laughing. I promise it’s her writing and not the wine.

The Wine Bible. by Karen MacNeil

A true bible. MacNeil’s book is the holy grail of wine information. It’s my go to source when I need to look up unfamiliar regions or varietals. I haven’t cracked through the entire volume yet, but the book is laid out in such an easy to follow format that it’s only a matter of time before I spend a day highlighting my way through. And then booking tickets to said wine regions.

Wine Folly: The Essential Guide to Wine. by Madeline Puckette and Justin Hammack

My first wine book! I was thrilled to open my package from Amazon and dive right in. Filled with amazing charts and illustrations that give the essentials on all the well known grape varietals. It touches on the wine making process, the basics of reading wine labels and how to serve each type of wine.

Rosé All Day. by Katherine Cole

I meannnnn. Of course rosé deserves its own book. And Katherine’s written one that not only looks good on your bar cart/ book shelf/ coffee table but that highlights everything rosé. And why drinking pink is the greatest! Also why deeper pink rosés shouldn’t scare you. Plus pictures of her favorite bottles and labels to help you shop!


Well there you have it folks. May I also mention that these books were written by W O M E N!!!! Hell yeah ladies (ok hi too Justin, you’re doing great things too!). But going into this I didn’t even realize my favorites were all from females. So pick up their books and promote these women in wine. Crushing real hard on them all.

Cheers!

Nat


wine wednesday: roasted veg + rosé

I don’t know about you, but I’ve eaten more burgers and hot dogs over the past few weeks that I don’t know if I could do another for the rest of the week **drives to in-n-out tonight and immediately loses this battle**

Bottom line is, if you’re looking for a break from burgers/want a fun addition to any BBQ, roasted veggies are the way to go. Like Chef Adam said, prep is minimal (hell yeah!) and they can be added to pizzas, salads or stand alone. Here are a few quick grilling tips to make your veggies turn out like a pro.

GRILLED VEGGIE TRICKS

  1. BUY IN-SEASON VEG! Easiest way to do that is at the farmer’s market, straight from the source. But you can always ask what’s fresh at the store. Eggplant, heirloom tomatoes, zucchini, summer squash, corn, and onions are all summer staples
  2. FRESH HERBS FOR THE WIN! While at the farmer’s pick up a bundles of fresh herbs because they’ll really make your veggies sing. We got thyme, oregano, rosemary and basil.
  3. SEASON THAT $#@+! Use olive oil or avocado oil liberally, along with the fresh chopped herbs and plenty of pepper and sea salt.
  4. CUT THE VEG THICKER THAN NORMAL! This way it has less chance of ending up in the flames and more likely ending up on your plate.

LET’S TALK WINE PAIRING

Not only does roasted veg and rosé have a nice ring to it, but it’s easy to remember. There’s just something about the cold wine that really makes the roasted veg sing. As far as which one to choose, any lean, dry rosé will do the trick. I happened to pick up a super yummy bottle at Whole Foods, 2015 Mas de Cadenet Arbaude which is a Côtes de Provence rosé. But Italy, Spain, Austria and the US all make kick-ass French style rosé that is worth a try too.

Enjoy the pairing!!

Until next week, Cheers!

frosé all day

 

It’s that time of year…the weather’s starting to heat up, summer is almost here, and frozen cocktails are on the brain. Or maybe it’s just that it feels necessary to celebrate the gorgeous weather and everyone’s sun-kissed/freckled skin.

Frosé crept into the scene last year and with the some recipe testing, I’ll let you know it’s very easy to make at home!

This is for the hot days, where you want to add ice cubes to your wine, or blend up a batch for a BBQ, book club, or just because. I promise the added sugar doesn’t make it sweet at all. It’s needed to balance out the tart lemon and blended wine.

FROSÉ (serves 5)

  • 1 bottle rosé
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup cut strawberries
  • approx. 2 lemons

Using a large freezer zip-top bag, pour entire bottle of wine into bag.  Seal bag and press extra air out (don’t want it to balloon in the freezer). **Freeze for 12 hours**

**note that this step can be omitted. When I first read a frosé recipe I skimmed over it like an idiot so when I made this video I didn’t have the 12 hour frozen bag in place.

Anyway….To make the strawberry simple syrup you’ll need to: first, cut up 1 cup of strawberries, slice, dice, whatever you want and set aside. Next, add 1/2 cup boiling water to 1/2 cup of sugar. Mix until sugar is dissolved. Place cut berries into warm sugar water and set aside to cool for about 15 minutes.

In the meantime, juice enough lemons to get yourself 2oz worth.

Set up your blender. Now, if you haven’t frozen your rosé for 12 hours, add about a tray worth of ice cubes as the base (simply omit this step if your rosé is in a semi-frozen state).

Add frozen rosé, simple syrup, strawberries and 20z lemon juice to the blender.

Start up that blender and let it whirl until frothy.

Garnish with a berry, drink, dance and be merry!

(repeat when necessary) 

PS: the wine glass I used can be found HERE 

where to find rosé

Almost like an add on to the last rosé post, because the wine is made from all different grape varietals, it can come from anywhere wine is produced. Yes Provence is reigning Queen, but there are many different wine regions that are producing something in that vein but with their own twist. Dare I say a new place will take over Provence’s rule??

What I’m aiming at, is other rosés deserve recognition. You don’t have to go Provence or bust- there are plenty of other dry, mineral forward, crisp, hint of fruit (strawberry, raspberry, white peach, etc.), delicious choices out there!

yes way rosé

And I have two in mind that you should try:

La Spinetta Casanova Rosé

the palest of pinks, this one is a true crowdpleaser from one of Italy’s best and renowned winemakers!

Arnot-Roberts Rosé

super dry and perfect for the beach, this California rosé stands up to the best of the South of France!

 

CHEERS!!!