Food, Wine, Good (and Evil) Spirits

jordan1If I ask you about your favorite wine, you will probably tell me where you enjoyed it and with whom. Perhaps it was at a picnic on a perfectly sunny day, or on a date with the love of your life. Maybe it was at the winery where the wine was made, but probably not. My point is this, wine, like food, is enjoyed in context. It can be very hard for a winery to create a truly memorable experience with wine, but one winery is giving it a shot.

I'm lucky to have gotten to spend some time at the Jordan winery and to enjoy firsthand the food, wine and hospitality that they are about. I've stayed on their property, had lunch and a full tasting, attended one of their famous halloween parties and gotten to know their talented and creative chef and his wife who heads up hospitality and events. Those experiences have been limited to a privileged few, up till now. And while Jordan uses as many means possible to share the winery experience and lifestyle virtually including photography, videos and even a blog, nothing takes the place of being there.

The soon-to-be-launched Jordan Winery Estate Tour & Tasting is best described as a fully immersive affair. You start at the winery for a little continental breakfast with fresh fruit grown on the property plus fresh baked goods.

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infusedvidka.jpgHomemade infused vodkas are the perfect gift to give -- they're relatively affordable, they're personalized, and they're booze! Who doesn't love a little liquor during the holidays? Whether you give a bottle or two to a close friend or a stranger whose name you drew for Secret Santa, it's a gift that's pretty sure to please.

The best part? Flavored vodkas are incredibly simple to make, even if you have no skills in the kitchen. We've got some step-by-step instructions for you to follow, and you'll be well on your way to some flavored merriment. And make sure to check out our slideshow of infusions below!

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ImageMany of us have heard that old adage from the Corinthians: "When I was a child I spoke as a child, thought as a child, and reasoned as a child; but when I became a man I put away childish things." Well, when I was a child of sixteen I liked to drink beer, smoke pot and listen to Led Zeppelin at top volume.

Admit it – you did too.

Eventually, much to my dismay, I was required to become an adult and to reason as one. I am not saying that I have achieved any great levels of thought; but I did stop listening to Seventies arena rock. I thought I was supposed to. Just like I thought I was supposed to acquire some decent furniture, invest in an IRA, and make sure my hemline never again drifted above my thighs....that kind of crap.

I even brought myself to marry someone who liked “Smooth Jazz.” I found myself spending many evenings at the second-rate jazz clubs on Bleecker Street, trying to look at least mildly entertained as I listened to some tepid trio, while drinking even more tepid wine. There were things about adulthood I found incredibly disappointing.

I know I am not the only person who feels like this. New York City is full of adults who still crave the thrill and energy of the head-banger music of their childhoods, but no longer want to have to resort to banging their heads. In other words: We no longer want to fight for our right to party.

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mulledwine.jpgWarm yourself from head to toe with a hot drink on a blustery day like today. Mulled wine does that and more. Popularized in Germany and Scandinavia, mulled wine has been a holiday favorite for hundreds of years. Christmas markets in cities and towns all over Europe swell with shoppers who turn to mulled wine when they want to warm up their chilly fingers and toes. It really does have the effect of rosying cheeks and making spirits bright. Mulled wine is typically made with a good dry wine sweetened with sugar and flavored with various spices, including cinnamon, cloves, and nutmeg, among others.

In old fashioned times, wine was mulled to take away its foul or spoiled taste. The tradition was born out of practicality. But that is no longer the case. Use good but inexpensive wine for this drink. There's no reason to set the bank back when the flavor will come mostly from the spices you add. My version is based on a drink my father enjoyed. He used to love adding red wine to a cup of tea. It was his drink for when he needed to warm up after coming in from the cold outdoors, especially after we explored the wilderness together.

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cherries.jpgThere are three types of people in this world: those that like cherries, those that like cherry-flavored, and those that like neither (or both, which makes this category 4 I suppose).  I’m wedged into the latter but have slowly learned to appreciate the seasonal gift of fresh cherries.

Please don’t get me wrong. There are no agendas, no personal allergic antedotes, nothing of the sort. Growing up fresh cherries weren’t a part of my family menu. To us, cherries were the gloopy, glossy globes that didn’t need a cherry pitter but a can opener. Something tells me that’s not quite the way Mother Nature intended them to be enjoyed but purely an act out of mankind’s thifty desire to preserve their short season.

It’s only been the past few years that I’ve learned to have my way with fresh cherries in the kitchen and that has resulted in a slight cherry crush. I don’t want to eat cherry pie or clafoutis unless you can convince me you made it yourself and please for the love of god keep any fauxcherryanything far away from me. That includes Luden’s.

Still, I can’t help but get a teensy bit excited when I see cherries.

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