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Another Month Begins; Not Bored Yet!

Posted by O'Maolchaithaigh on August 6, 2017

Last month wasn’t very busy. I was paid to work as a background actor on the TV series Graves, just once, and I worked a few hours on a local independent film for no pay. I only hiked three times. I took a weekend acting class. I had an audition – no word on that. There was a shareholder’s meeting, at the 21-year-old winery I have been working at for the last seven years, to try to figure out what to do next after the death of our founder. I had a CT SCAN/angiogram on my heart with a fancy new machine that looked like a giant metal donut. I left a bit woozy from the drug and the scan. I saw my new heart doctor for the results, and I had a pre-exam for my upcoming annual health checkup. The culmination of July was an acting gig for a 48-Hour Movie project, which is part of an international competition among people who make a short movie in 48 hours from start to finish, including all editing, and that led to two events in August.

Director

That’s me (in hat, sunglasses, scarf) as a fake director for the movie within the movie

So August started rolling right away on the 1st, with a day at the winery netting grapes to keep the birds from eating them. We’re keeping the winery going for now. Anyone want to buy a winery? I think that’ll happen soon. I got the see the 48-Hour movie we made on Thursday August 3rd, along with 13 other shorts, out of 41 total. I decided to celebrate with my fellow Group A participants at local brewery Sidetrack, getting a shrimp po’ boy to eat from Crazy Daves’ food truck outside (to balance the two pints of heavy beer). Since the second group of short movies (Group B) finished while we were there, a few of us wandered over to Boese Brothers Brewery nearby for their after party, and I had another beer. A late night, and it cost quite a few bucks, but it was fun.

CCG movie 2017

The Casting Coffee Group who made the movie

Saturday the 5th, there was a meeting of group I’m part of that made the 48-Hour movie. We’re certain we’ve won several awards, but we won’t know until August 18.

After that, I went to the 11th Annual Gala of the Guerrilla Photo Group, a wonderful collection of photographers, models and makeup people, who not only improved my photography skills, but introduced me to the local movie-making scene. There were lots of friends there, a dozen sexy models, lots of photos to view and to vote on as a favorite. My favorite was of a wonderfully sexy teacher/poet with a book centered firmly between her thighs, but it was already sold.

Had another beer at the Albuquerque Press Club’s bar, so I also visited the Pink Ladies’ food truck for a fantastic carne adovada burrito.

Today it was back to Sunday Chatter, the weekly Sunday morning music concert. This one was not as wildly fantastic as the last one I wrote about, but it was nice. A husband and wife duo played music for cello and guitar that they had rearranged from traditional presentations. An orchestral piece by Gabriel FaurĂ© still sounded damn good for just cello and guitar. Four of Johann Sebastian Bach’s works for harpsichord were recreated by having the guitar play the notes for one hand, and the cello play the notes for the other hand. (No. 8 in F Major, No. 10 in G Major, No. 6 in E Major, and No. 13 in A Minor). Fun!

There followed a piece from Oliver Messiaen’s “Quartet for the End of Time”, but of course, only performed on two instruments. And there was “Allegretto Comodo” by Radames Gnattali, and “Reflexoes No. 6” by Jaime Zenamon. The duo is called Boyd Meets Girl, and they’ve just released a CD of their arrangements.

Boyd-Metcalf

Laura Metcalf and Rupert Boyd

There was some great cornbread too: blue corn meal, corn, cheese, and chile, blue corn two pieces of which I scarfed down with my freshly espressed caffè americano.  americano

25 days still to go in the month of August!

Doctor’s appointment tomorrow morning, and a movie audition in the afternoon. More netting of grapes at the winery on Tuesday, and another shareholder’s meeting next Sunday. Hopefully I’ll have news of our 7-minute movie being wildly successful on the 18th. But, for now, the rest of the calendar for August is empty.

 

 

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Posted in coffee, food, friends, In front of the camera, Life, medical, music, My Life, photography, wine | Tagged: , , , , , , , , | Leave a Comment »

I was wrong about wine most of my life

Posted by O'Maolchaithaigh on April 24, 2017

I decided to respond to a Quora question:”What have you assumed was exaggerated until you experienced it?” since I’ve been working in a winery for seven years, cleaning ditches, weeding, picking fruit, fermenting fruit, pumping, filtering, bottling, labeling and selling wine. I wrote:

Well, lots of things, really, throughout my whole life, but I’m going to just focus on wine. Most of us, especially when young, make fun of all that wine tasting stuff, like swirling the glass, or sniffing the “bouquet”, and can’t figure out what wine goes with what food, often resorting to anyone else’s recommendation, but always feeling like it doesn’t really make any difference: wine is wine. I thought the whole thing was made up or grossly exaggerated. Which is not to say there really aren’t posers who do not know what they are talking about, or try to impress, regardless of how much or little they actually know.

Anyway, I found out many things when I began working at a winery, and actually making wine, and not just grape wine, but wine made from cherries, apricots, peaches, plums, apples, blackberries, raspberries, and even cranberries, among many others. Only wine grapes don’t need any additions of sugar to ferment, having a high enough sugar content to make a strong alcoholic beverage. But, by adding sugar, slowly, incrementally, to fruit, any fruit, you can make damn fine wines too.

I say this because I would not have learned as much from a few grape wines as I have from fruit wines. Yes, it does make a big – a huge difference – what wine you have with your meal. If you’re just drinking wine to get drunk, or impress people, it doesn’t matter much what you drink. Fruit juice with distilled alcohol will do.

However, one of the first things I learned is that wines to be paired with food need to be dry, that is, without sugar. If all the sugar is converted to alcohol, you get a very superior wine. It can take quite a while to do that, but it’s worth it. Drinking a sweet wine coats your tongue with sugar and makes tasting anything else difficult: the fine flavors of food can be masked by sugar. And, dry doesn’t mean bland or high in alcohol content; dry table wines can be very fruity and complex with layers of flavors.

But, even drinking dry wines with food takes a little bit of consideration. A very light-tasting food needs a light-tasting wine. White wine with chicken or fish, sure, but not if the chicken is heavily spiced, or the fish is something like salmon. But, a strong grape wine, like a cabernet sauvignon, will completely overpower the taste of some milder foods. Drink them with red meats like buffalo, for sure.

Very strong-flavored foods need a strong-flavored wine. A rich-tasting wine will complement the salmon you’re eating, neither taking away the flavor of the food, nor being overpowered by it. In our winery we have an apricot wine, served by itself or blended with a white grape wine, that we use for things like salmon, blackened tuna, or aged cheeses. For really strong, pungent cheese, we recommend that or a 100% peach wine.

When it comes to spicy food, we recommend a red grape wine blended with wild cherry wine, the pure wild cherry wine itself, or plum wines. The plum is particularly great with curried foods.

For meats that same red wine/ wild cherry wine mix works great, or other all-fruit wines we blend.

Now, none of this is to convert you to fruit wines other than grapes. There are some really great grape wines. It is just to illustrate the point that you have to experiment with wines to see what foods they complement. (I used to only drink whites like chardonnay, sauvignon blanc, sĂ©millon or pinot grigio. Now I can finally appreciate red wines, even cabs.) I hated the intense pure apricot wine until I tried it with venison; suddenly the apricot flavor jumped out at me, and the heavy gaminess of the meat was toned down. I don’t like blue cheese, or any of the moldy-looking strong cheeses, but I tried them with this powerful peach wine, and suddenly I could appreciate the flavor of the cheeses, and the wine. This happens at some level with all wines. If you can’t taste the wine after a few bites of your food, or if you can’t taste your food after a few sips of wine, it’s not the best experience.

Another thing I learned is that the whole point of wine, from the very beginning of The Grapes of Wine viticulture, was to accompany food. It can heighten the flavors in your food, making the meal a real joy, which makes you feel pretty good, compliment the chef, and smile. As long as you don’t overindulge in the dinner wine, you will be able to enjoy your wine and your food, and not actually feel drunk. Drink some water too along with your meal. The water and the wine help your digestion. Sweet wine? – after your meal. And maybe have it with a little dessert too, yeah?

 

Posted in food, My Life, Random Thoughts, wine | Leave a Comment »

 
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