Month: February 2015 (Page 3 of 8)

Gary Farrell Vineyards & Winery: A Russian River Valley Classic

February 23, 2015 / Gabe Sasso

Gary Farrell Vineyards & Winery is a longtime Russian River Valley producer best known for their Chardonnays and Pinot Noirs. Their portfolio contains numerous examples of each and they focus on single vineyard wines, as well as multi-vineyard cuvee-style offerings. Over the years I have found that they have maintained a consistent level of quality and a really appealing house style. Really, it’s not a style so much as a decision to let the grapes and specific vineyards speak instead of hiding their charms with overwrought intervention. I recently tasted through a handful of their 2012 vintage wines. This particular vintage is noteworthy at Gary Farrell for two reasons: it marks their 30th vintage as a producer, and is also the first vintage for winemaker Theresa Heredia who joined them in the spring of 2012.

Gary Farrell Vineyards & Winery 2012 Russian River Selection Chardonnay ($35)

Fruit from ten Russian River Valley vineyards was selected for this offering. After pressing and fermentation with wild yeast, it was aged more than seven months in French oak; 35 percent of the barrels were new. Exactly 6,902 cases of this release were produced. Meyer lemon, toasted hazelnut, and hints of linseed oil present on the welcoming nose of this Chardonnay. The palate is jam-packed with a solid core of orchard fruit flavors, along with bits of pineapple and a bevy of spice notes. Graphite, wet limestone and hints of burnt sugar join continuing echoes of apple and pear on the lengthy finish. This is textbook Russian River Valley Chardonnay. It has just enough oak influence to add some complexity, but not nearly the amount that would overburden it, or distract from all that gorgeous fruit. Serving this Chardonnay a few degrees warmer than the average white allows it to really shine, so resist the temptation to over chill it.

Gary Farrell Vineyards & Winery 2012 Westside Farms Chardonnay ($45)

This single vineyard effort was produced from fruit sourced exclusively at the namesake vineyard. After fermentation it was aged for eight months in entirely French oak; 40 percent of the barrels were new. About 580 cases were produced. Baker’s spices, toasted almond and yellow delicious apple aromas dominate the nose. The palate is full-flavored and even-keeled. It’s stuffed with spice, orchard fruits, bits of lemon curd and vanilla bean. The long finish is crisp and refreshing with continued fruit and spice. Firm, racy acid adds to the mouth-watering appeal. I paired it with lemon-thyme roasted chicken for a killer match.

Gary Farrell Vineyards & Winery 2012 Russian River Selection Pinot Noir ($45)

The fruit for this wine came from nine distinct Russian River Valley Vineyards. Fermentation and aging tool place in French oak; 35 percent of the barrels utilized were new. They produced 9,206 cases of this offering. Wild strawberry and light bay leaf aromas are present on the appealing nose of this Pinot Noir. The palate is loaded with red fruits, savory spices and bits of mushroom. Continued fruit, bits of cocoa and a touch of cola are all present on the long finish. This is a fine example of Russian River Valley Pinot Noir.

Gary Farrell Vineyards & Winery 2012 Hallberg Vineyard Pinot Noir ($55)

All of the fruit for this single-vineyard offering came from the Hallberg Vineyard, which sits in the Green Valley section of Russian River. Fermentation took place in French oak; 40 percent of the barrels were new. Aging took place over 14 month. They produced 1,198 cases. Thyme, bay leaf, strawberry and bits of black cherry are present on the effusive nose of this Pinot Noir, along with wisps of plum pudding spice. Spice box, red and black fruits and bits of earth dominate the chewy palate. Cinnamon, minerals, black tea and pepper spice are all part of the long and deeply layered finish. The Hallberg Pinot was a revelation paired alongside cream of porcini soup.

No surprise here, but this is a lovely quartet of wines from Gary Farrell. The Russian River selections offer classic flavors and qualities that broadly represent the hallmarks of that area. The single-vineyard wines speak of those specific plots of land, as well as the conditions of the 2012 vintage. In short that’s what I’m looking for from those designations. Across the board these wines offer more than sufficient quality for the prices in question. Gary Farrell Vineyards & Winery has been a go-to producer for tasty Russian River Valley Wines for 30 years; the 2012 vintage simply reinforces that.

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Vices, Wine, Wine Reviews

Gary Farrell Vineyards & Winery Gary Farrell Vineyards & Winery review Russian River Valley wine

Why Shorter Work Outs Deliver Rapid Weight Loss Results

February 23, 2015 / Bullz-Eye Staff

Those who have huge biceps do so because they workout harder…right? Likewise, women with a trim, tiny waist are able to wear smaller dress sizes because their workouts are more intense. This is not true.

It’s easy to assume the harder, faster, stronger mentality of today’s modern world. We want things quicker and better than before, and when it comes to weight loss results, there are no exceptions.

However, modern physiology research contradicts the faster, stronger assumptions of today’s fitness freaks. Actually, shorter workouts deliver rapid weight loss results. If you’re not sold, consider the science and common sense behind the phenomena.

Smarter and Not Longer

Part of weight loss success depends on finding the sweet spot regarding length of workouts. In a study, those who worked smarter for 30 minutes burned more fat than those working out over 60 minutes. Perhaps supplementing your workout with a fitness app or device that shows caloric and exercise data can help illuminate your optimal zone.

Lifestyle

workout

Joe Gibbs on the return of Crispy M&M’S and the forgotten Redskins’ dynasty

February 20, 2015 / Paul Eide

For an unknown reason, NFL history has robbed the Redskins dynasty of the 1980s and early 90s of the recognition it deserves. But the real question is, why?

NFL fans remember the Packers championship teams of the 60s, the Steelers of the 70s, the 49ers of the 80s, the Cowboys of the 90s, and the Patriots of the present day. But no one remembers the Joe Gibbs-led Redskins.

From 1982 to 1991, the Redskins appeared in four Super Bowls and won three of those games, and in each game, they won with a different starting quarterback and a different starting running back.

Not content with one of the most successful coaching careers in NFL history, Gibbs created his Joe Gibbs Racing NASCAR team in 1992. The team has won three Sprint Cup championships since 2000 with stud drivers like Bobby Labonte and Tony Stewart.

At this Sunday’s Daytona 500, the Joe Gibbs Racing Crispy M&M’S #18 car will return to the track after a 10-year absence, piloted by Kyle Busch.

We spoke to Coach Gibbs about flourishing in both sports, the upcoming Daytona 500, his relationship with Jack Kent Cooke, and why he thinks his success with the Redskins has been largely ignored. You can listen to the interview via the audio player or read the full transcript below.

Let’s talk about Crispy M&M’S making their return to the track after a 10-year hiatus, kind of like you making your return to the Skins the second time.

Just about the same; I was 11 years, Crispy’s been out 10 years. We’re excited to have them back. And on Sunday’s Daytona 500, every time that Toyota Camry comes off the corner with Kyle Busch driving it, it’s going to be bright green and it’s gonna represent the return of Crispy. So we’re excited about that and I’m excited to be part of the M&M’S team.

You’re an absolute titan in two of the biggest sports in North America, in the NFL and NASCAR. It’s almost like you’ve lived two different lives, really. What’s it been like for you?

I realize I’m one of the most fortunate people in the world. Because rarely does anybody get to have a dream as an occupation, and I’ve had two of them. It’s a thrill for me. I know how fortunate I am and I appreciate being a part of two great sports.

And what I’ve found, is they are very similar, football and racing. Amazingly, they’re almost exactly the same because it’s what? It’s people. It’s picking people, putting them on a team and getting them to sacrifice their individual goals for the goals of the team. It’s teamwork. And that’s a big part of life. I’m thrilled to be a part of the M&M’S team and it’s a thrill for us to race in a place like the Daytona 500 this Sunday.

Can you talk about (former Redskins and Lakers owner) Jack Kent Cooke and what it was like to work with him?

Mr. Cooke I think was a great owner, and for this reason: Many times he had a strong opinion. He’d stick that finger out and say, “You need to do this.” But what he always said before I left the meeting was, “But it’s gotta be your decision; you decide.” Many times, if I did something and it turned out to be he was correct, he’d definitely let me hear about it. But Mr. Cooke always said to me, “It’s gotta be your decision; you make the decision.”

The other thing about Mr. Cooke, he was always at his best when things were at their worst. He would come in, he would visit me, I figured he was going to be upset when we’d be going through a bad streak of losses and he would say to me, “Hey Joe, we’re going up and we’re going down together.” He had a favorite saying: “I’m going to lay down and bleed a while, and then we’re gonna get up and fight again.” He was special, I think, for me, just like Dan Snyder was the second go-around for me. I had two great owners.

Interviews, Lifestyle, Sports

Crispy M&M'S Daniel Snyder Daytona 500 Jack Kent Cooke Joe Gibbs Joe Gibbs Interview Joe Gibbs Racing M&M'S NASCAR NFL Washington redskins

Drink of the Week: The Big and Stout

February 20, 2015 / Bob Westal

I see my share of boozy pitches here at Drink of the Week Central and, believe it or not, I ignore a great many of them. Still, I couldn’t ignore the one that came from the melding of the great nations of Japan and Kentucky that we call Beam Suntory. Why is easy to explain.

I’ve been increasingly interested for some time in cocktails that include beer or ale. Also, regular readers will note that I’m mad for drinks that include raw egg whites or, better yet, whole raw eggs. So, no surprise that the Big and Stout immediately caught my attention as it contains both stout and whole raw eggs! It’s also created by Midwestern celebrity chef Michael Symon and I gather he’s a very big deal in Bullz-Eye’s home town of Cleveland. Based on this drink, I’m definitely willing to plunk down $75.00+tip and cocktails for one of this guy’s dinners.

The Big and Stout is, I should add, well named as I’m personally a bit bigger and stouter after drinking it for an entire week, but it’s just about worth it. It’s a full-fledged desert in a glass, a full bodied drink that’s the perfect 100% adult sophisticated milkshake without the milk, wonderfully simple and quite hard to mess up — it’s been pretty much a home run every time I’ve tried it, which is saying something. Let’s not waste any time.

The Big and Stout

1 ounce bourbon (true sophisticates will want Knob Creek Single Barrel Reserve)
1 1/2 ounces milk stout/sweet stout
1 whole egg
3/4 ounce simple syrup (or 1 rounded tablespoon superfine sugar)

Combine the ingredients in a cocktail shaker. Shake without ice first (the famed “dry shake”) to properly emulsify the egg. Be careful; between the egg and the slight carbonation of milk stout, there’s an excellent chance the top of your shaker will want to come off. Add ice and shake again, this time very vigorously. Strain into a well chilled old fashioned or cocktail glass. Toast your feet. Drink enough of these and you might never seem them again, though you probably won’t care.

****

So, yes, this drink comes to us courtesy of the gods of promotion over at Jim Beam land and their small batch collection. It was, I gather, created for regular Knob Creek bourbon, but what I actually got was Knob Creek Single Barrel Reserve and an old favorite, Basil Hayden’s. It’s a very interesting spread because both of these are thoroughly adult, sophisticated bourbons but at vastly differing strengths. Hayden’s is 80 proof, actually below average strength for an upscale bourbon but well above average in flavor and drinkability. The Knob Creek Single Barrel is a whopping 120 proof and has a full 10 percent more alcohol than regular 100 proof Knob Creek. It’s definitely the good stuff but not for the faint of heart or liver.

I’m delighted to say that both extremes held up brilliantly in a Big and Stout. Sure, the complexity and pure fire of the 120 proof brew gave all the sweet ingredients something they could fight against for a somewhat more complex beverage. Still, the 80 proof Hayden’s was a delight and anything but insipid. I also tried a pretty decent 94 proof brand X bourbon and it was great, too. Frankly, I have a hard time imagining any bourbon failing with this one, and I’m contemplating giving rye a chance.

As for the stout’s, the original recipe called for sweet stouts but that turned out to be nearly impossible to find here in L.A.’s NoHo/San Fernando Valley land. Milk stouts, which have a sweeter flavor thanks largely to some lactose, are much easier to come by and may or may not be synonymous with sweet stouts, I’m still trying to figure that one out. My choices were Moo Thunder Farmhouse Ale and Belching Beaver Brewery’s Beaver Milk. Gotta love the names and both worked really winningly.

Trying to figure out why I like this drink so much may go beyond a simple love of sweet, creamy, ice-cold refreshing booze flavors and have something to do with my love of coffee…which I actually prefer with a decent amount of milk and sweetener, despite my alleged gourmet tendencies and tolerance/love for bitter flavors. Even more than the similar yet very different Coffee Cocktail, this drink really looks and tastes a bit it like a frozen latte but with a very different impact. Maybe that’s it.

Food & Drink, Lifestyle, Vices

Basil Hayden's Bourbon Beavers Milk Belching Beaver Big and Stout cocktails Drink of the Week Happy Hour Knob Creek Bourbon Knob Creek Single Barrel Reserve Moo Thunder Farmhouse Ale

On location at Bud Light #HouseOfWhatever for Super Bowl XLIX

February 18, 2015 / Paul Eide

Here’s the scoop: For Super Bowl weekend, Bud Light took over the beautiful Hotel Palomar in downtown Phoenix, and directly across the street in a previously vacant lot, Bud Light paved over and built the House of Whatever. You’ve seen the commercial, but what was it like?

Day One

The highlight of day one was something “off menu” from the Bud Light festivities.

While getting hassled by overly aggressive security guards at the entrance as we attempted to enter the House, a familiar voice chimed in from behind us. “Excuse me, fellas.” We turned around and it was none other than NFL Hall of Famer Warren Sapp. Little did we know, the next 48 hours were essentially the requiem of Sapp’s media career, as he was busted for assaulting two prostitutes at the very same hotel two days later. RIP, Warren.

The first-ever Bud Light House of Whatever got the party started with unique “Up For Whatever” experiences, an unpredictable party and epic concerts. Inside the House, DJs spun from the top of a beached yacht, food trucks lined the interior, and a massive social media tree served as the epicenter of a kinetic forest. Bullz-Eye was on location to partake in whatever.

Here is what it was like when the House was thrown open:

Friday’s activities included:

– An unexpected delivery from Buffalo Bills head coach Rex Ryan, who gave partygoers a pep talk and arrived with plenty of Pizza Hut pizza.
– A variety of spontaneous activities, including Super Fry, where guests could have anything edible deep-fried for them by people dressed as super heroes; Brew U, which offered a ten-minute crash course on beer-making with Bud Light brewmasters; and the ultimate Pac-Man black-light arcade.
– Guests putting on animal masks as part of a party boat-themed concert with epic performances by Kongos and Nicki Minaj.

The best thing about the House of Whatever on night one, besides endless Bud Light, Warren Sapp’s inevitable demise, and meeting Riley from the Bud Light Pac Man Super Bowl commercial, were the bottomless quesadillas.

Beer, Lifestyle, On Location

Bud Light House of Whatever Super Bowl Up For Whatever