Here is an unceremonious look at these fancy wine machines that cost
as much as a really nice car.
We can hardly wait to get them installed and are even holding some
very special wines back just to feature in them when we open.

Our latest offering at the wine bar.

Kyle and I sat down to eat at our wine bar for the first time today, and you know what? It was really delicious. I know that is not exactly an unbiased opinion, but seriously look at that spread.

Many people are not aware that wine (organic or not) are full of additives. While most of these are harmless to the vast majority of people, it does bring up the question of what the wine would taste like without them.
This is the whole concept behind the natural wine movement originating in France. In fact a bumper crop of wine shops and bars in Paris feature nothing but. After tasting the Thierry Puzelat KO In Cot We Trust 2006 I am sold. It is one of the most delicious, lovely Malbecs I have had in a long time with deep blackberry and earth flavors. A real stunner. Expect to see more and more of these wines at kybecca.
What is natural/real wine? Here is an explanation from Louis Dressner, the importer for some of our favorites.

The following techniques and guiding principles are what we believe is winemaking with integrity and respect for the traditions of the native region. This is fine winemaking at its purest, most fundamental level.

Wild Yeasts

All wines are made with the natural yeasts on the grapes, in the vineyards and in the cellars. Cultured yeasts to rush fermentation or add “enhancing” aromas and flavors are unacceptable. We look for wines that express their terroir.

Hand Harvesting

Growers harvest by hand, not machine. We want the ripest fruit to be brought into the winery- not a mix picked at random by machinery.

Low Yields

Our growers must seek low yields for greater concentration. We look for growers with holdings in old
vines.

Natural Viticulture

We encourage growers to plow their vineyards to keep the soil an active ecosystem, and to use natural methods in tending their vines.

No or Minimal Chaptalization

We do not want an artificially high degree of alcohol produced by adding sugar to the must. Non- or very slightly chaptalized wines are more enjoyable and healthier to drink.

Non-Filtration

Wines are either not filtered or minimally filtered.

Non-Interventionist Winemaking

We prefer a harmony, not an imposed style – wines should showcase their place of origin and varietal character. We are not looking for oak flavor, particular fruits or overly done aromatics. Minimal use of sulfur dioxide is encouraged.

Benjamin Franklin was, as usual, on to something when he said, “Beer is living proof that God loves us and wants us to be happy.” Or, less judgmentally, and for secular people who favor a wall of separation between church and tavern, beer is evidence that nature wants us to be.

This is a not-to-be-missed article about beer and human evolution by Washington Post columnist George Will.

As I have said before getting a new venture up and running feels like an endless series of errands. On errand 499 last week I was at Costco and decided to get the 1.50 hot dog and soda special. Really, I eat probably 4 hot dogs a year, but Costco serves the Nathan’s brand and offer onions and plenty of mustard.
As I sat there munching on my hot dog I got a strong craving for a glass of red wine. Which got me thinking, what would I pair with a hot dog?
After some thought I decided I would choose the Foxglove Cabernet Sauvignon. This second label to high end producer Varner is an estate grown steal. It has just the right amount of heft to stand up to the onions and mustard, and plenty of plush fruit to pair with the meat.

Finally, someone had the guts to say it. We want to drink chilled red wine on a hot summer day. For many, this is considered a no-no. Red wine is always served room temperature, but even this is too warm for most red wines to be served properly. When the outside temperature gets to 90 degrees plus though, chilling red wine down even more is preferable.

While it is well understood that these beverages are served chilled, for maximum sustenance in the summer we do have one more river to cross, and that, my friends, is red wine.
It may be hot, but — repeat after me — we want red wine. It may be humid, but — say it again — we want red wine. It may be oppressive, but — louder, now! — we want red wine.
Yes, we want red wine. And how are we going to drink this red wine?
That’s right, chilled! Cold, cool, brisk, whatever you want to call it, we are going to enjoy this red wine at a temperature that refreshes, restores and revitalizes even the most exhausted soul.

Eric Asimov, NY Times wine writer goes on to make suggestions for temperature and wines that chill well. Hint: lighter-style, high acid reds like Beaujolais. Click here for the rest of the article.

As craft brews are becoming more and more available the “art of beer cellaring” is rising in popularity. I can think of quite a few hop-heads in the Burg who have amassed some pretty impressive cellars ( you know who you are).

It’s a pitch-black basement room that stays 54 degrees year round. Sprayed concrete walls conduct the cool ground temperature while creating a cave-like appearance, and water he has had piped in drips down one side, both adding to the troglodyte effect and keeping the humidity between 60 and 70 percent.

Click here to read more on cellaring beer.

What I never realized about running a small business is how much running around it entails, and how many meals you miss in your quest to get something done.
Yesterday I stopped into Keystone Coffee & Autospa to grab a sandwich on the go. I got the chicken salad sandwich and a mango smoothie. I was so pleased with both, but the chicken salad was one of the best I have had. Real pieces of pulled chicken, just the right amount of mayo, a little garlic and not too much salt. They offer it on whole grain bread with a container of grapes (no chips, yeah!). In a world of homogenized food choices and unhealthy offerings at every corner this little meal really delivered. I highly recommend supporting them.

Just recently the French decided to increase the size of the Champagne region (Matt has posted about this before), and the NY Times written a great piece about it complete with interactive maps and more.

Mr. Petit and the roughly 200 inhabitants of Magneux are part of an eager group of outsiders pressing to join the elite growers of the $7 billion Champagne industry.

A nearly eight-decade-old rule that delineates the official Champagne zone is about to be changed to include new territory, potentially allowing farmers like Mr. Petit to sell grapes for Champagne with the French seal of approval, the “Appellation d’Origine Contrôlée,” or A.O.C.

What I love about this news is that it takes struggling farmers and makes them almost wealthy overnight. It’s the sort of rags to riches story you almost never see in France, mostly because everything is so regulated and things don’t change very often. As the article explains it won’t mean a decrease in Champagne prices, especially in the US. Turns out China’s new middle and upper middle class is gobbling up Champagne and probably Bordeaux too.
Click here for the article.