Biodynamic makes so much Sense, I mean even on his web page he talks about rare breed animals! Bring back some diversity to our world eating one type of carrot isn't healthy one disease and we have no more carrot, same with beef. We don't need to eat Angus all the time what about the other 10-1000 types of beef in this world.
part 1.
http://tv.winelibrary.com/2009/02/23/talking-biodynamics-with-nicholas-joly-part-i-episode-628/
part 2
http://tv.winelibrary.com/2009/02/24/talking-biodynamics-with-nicolas-joly-part-ii-episode-629/
Golden Mile Black Arts 5th Element (Now Road 13 Jackpot Series)
Like I posted before about Golden Mile it is now Called Road 13. I picked up a couple of there last vintages when they changed their name. They must of unloaded a lot of inventory at the BCLD to just sell their new label.
This is the Black Arts 5th Element (Now Called Jackpot 5th Element). I must say this bottle is classy were the new one is jsut casual I like this bottle a lot more. Its their Meritage Blend Merlot based.
Now on to the wine
The Stats:
Golden Mile Cellars (Now Road 13)
2005 5th Element Red (Now Jackpot Series line)
65% Merlot, 28% Cab Sauv, 4% Petit Verdot, 1% Cab Franc, 2% Syrah. (Syrah this year being the 5th Element)
13.7% Alc
Oliver, British Columbia [Aka, Golden Mile, Okanagan]
Winemaker - Michael Bartier
The Look:
very pretty to look at, you can tell its been sitting in some oak for awhile has the red colour with the tinge of brown in it. Very pretty. Dark Colours.
The Nose:
Smells of Dark Cherry's, A Syrup/Honey mixture very nice, little hints of coffee grounds.
The Taste:
You can tell when you drink this it has the ability to last, The Glass I'm reviving is what I Saved from last nights dinner (about 1/6 of a bottle) it still has great tannin structure, acidity. Definitely well made in that regard. Tho the only problem I find with it is that there is no fruit on the palate and to me that sucks because it has so much to make it awesome.
Overall:
Because there is no fruit on the palate I can't seem me getting excited about this vintage, I wouldn't pay 35$ for this. Ill try the next vintage. They do have a good winemakers and you can see in the wine it does have potential in the future.
Vinegars
Vinegars, one of the most underrated Items in a Kitchen (next to Mustard IMO). Vinegars can make that soup that just tastes "ok" to taste OMG amazing. Or take an Ordinary salad and with the right dressing (a balance of oil to vinegar) to "The Best Salad Ever".
Some vinegars cost a lot of money, taking product making it like wine and then turning into Vinegar. I've never made Vinegar tho apparently it is easy enough (So Says Ideas in Food peeps)
Two New Vinegars I bought today.
Jean-Marc Mireille "Citron" and Banyuls Wine Vinegar 5years old.
Jean-Marc Mireille's Citron is amazing it is so good tasting you could almost drinking it except for the 7.5% Acidity which doesn't go well to drinking straight..
The Banyuls I bought just because I've seem it in a lot of cooking books, Ill try it out sooner rather then later
My New Circulator in Action!
So I just received my brand new circulator (got a nice 30% discount too very nice tho the 30% exchange rate difference didn't really make it "cheaper" per se). I have used it once before with chicken but this is to test Vegetables (Steak is for dinner tomorrow). I must say the Carrots came out perfectly cooked and tasting like raw carrots kinda of creepy but really good. And there are potatoes too but thats with the steak.
Notes: I took the pictures before it hit 83C which is my temp (about 2hrs) Tho I think I need a cover or a lid because it was sitting at 81.5C anyways I am testing out my new toy.
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