Red . . .

. . . Shed . . .


(from http://redshedman.com/story-of-red-shedman/)
"Let us take you back 50 or so years ago:  It was a typical January evening; dark, cold and windy. The young Aellen children were all in their rooms for the night. Snow was blowing from everywhere. You could hear the wind howling through the eaves. . . One of the older children heard a slight tapping sound coming from the bathroom. As the evening progressed, the tapping became more noticeable and being startled by the noise, he alerted his siblings. As the sound grew louder the children felt that surely a burglar was trying to break into the house. In their frightened state, they convinced their parents to call the police to investigate the mysterious sound. . . The police arrived quickly. After briefly interviewing the children’s parents, they proceeded to perform a perimeter search. The police concluded their search and having found no footprints anywhere determined no intruder had been present. . . The children’s father assured them that they were safe and sent them back to bed. The children were not so easily convinced. At breakfast the next morning, their father tried to explain the sound was merely winter’s fury. To have a bit of fun with the kids, he personified the noise. And so The Red Shedman was born; a mysterious person who resided in the family’s red shed. For years afterward, any time something would go bump in the night, their father joked that The Red Shedman was coming. . . The children are now grown and the red shed has long since been torn down.  Every once in a while, on a cold blustery night, when the wind is howling, they wonder if The Red Shedman is still lurking in the shadows. . . This beer is dedicated to Jack Aellen- our beloved Father."

Ray Jozwiak - Gonzo Piano
Friday February 3, 2017
6:00 - 8:00PM
Red Shedman Farm Brewery
PHONE: 301-831-5889
410-795-6432
ADDRESS: 13601 Glissans Mill Rd
Mt. Airy, MD 21771

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Tannic or Acidic? . . .

(from http://antiwinesnob.com/wine-articles/whats-the-difference-between-tannins-and-acidity/)
". . .Tannins are often described as bitter, puckery, drying, astringent or akin to the sensation of rubbing a swab of cotton down your tongue. I actually tried this and did see a connection between the two sensations. The flavor of tannin has also been described as the flavor of steeped black tea. (Which also has a high tannin content.) I tried this, too, and found the comparison very helpful in understanding the sensation and taste of tannins in my wine. . .

There appear to be four predominate types of acid found in wine: Tartaric Acid, Malic Acid, Lactic Acid and Citric Acid. These acids add what is called “structure” and help shape the flavors and aftertaste (also called a wine’s “finish”). Acids also act as a preservative. Another acid-Acetic Acid (vinegar)-is usually present in only trace amounts and contributes to a sweet/sour vinegar taste. Too much acetic acid in wine is not a good thing and can often be detected in super duper cheap table wines. . .

When distinguishing tannins from acidity, it is easier to start by comparing a white wine that has not been aged in oak (perhaps a Riesling-it is usually quite high in acidity) with a deep red wine (perhaps a Cabernet Sauvignon from California or Australia). When you try the white wine, you’ll notice the tart, zingy flavor that makes your tongue salivate a little. Kind of like drinking orange juice. When you try the red wine, you might have that tart, zingy feeling, too (the acid), but what you’ll also notice is that drying, puckery feeling that seems to roll down the middle of your tongue and coat your mouth. The wine feels deep and … complex. That’s the tannins in the red wine. . . "

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OHO's "Ocean City Ditty," the CD single is now available at http://www.cdbaby.com/cd/oho4
(and, if you're in town, at Trax On Wax on Frederick Rd. in Catonsville, MD) OHO is Jay Graboski, David Reeve & Ray Jozwiak

My latest solo release, '2014' of original, instrumental piano music, can be downloaded digitally at:

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An Apple . . .

. . . a day?

(from http://www.theatlantic.com/health/archive/2014/09/the-evil-reign-of-the-red-delicious/379892/)
For at least 70 years, the Red Delicious has dominated apple production in the United States. But since the turn of the 21st century, as the market has filled with competitors—the Gala, the Fuji, the Honeycrisp—its lead has been narrowing. Annual output has plunged. And even still, a gap is growing between supply and demand from American consumers. Earlier this month, Todd Fryhover, the president of the Washington Apple Commission—whose growers produce the majority of apples in the United States—recommended that this harvest, up to two-thirds of the state’s Red Delicious yield be exported.

How did such an unlikeable apple become the most ubiquitous in the country? And as its dominion here ends, where will it invade next?

What do you think?
Tell me at
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OHO's "Ocean City Ditty," the CD single is now available at http://www.cdbaby.com/cd/oho4
(and, if you're in town, at Trax On Wax on Frederick Rd. in Catonsville, MD) OHO is Jay Graboski, David Reeve & Ray Jozwiak

My latest solo release, '2014' of original, instrumental piano music, can be downloaded digitally at:

(or you can copy-and-paste this URL directly to
your browser:  http://www.cdbaby.com/cd/rayjozwiak4)

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Pair. . .

. . . ing


(from http://www.wikihow.com/Pair-Food-and-Wine)
Build on the basic understanding of what might match. It's easy enough to say that chicken goes with white wine, or beef goes with red wine but which wine exactly? And is this choice clear cut? The wine that goes with the food will depend heavily on the manner in which the food has been prepared. For example, it isn't as simple as saying that chicken goes with white wine. If, for example, the chicken has been poached, making it simple and delicate, a simple wine such as a young Semillon will be good. When roasted, the fat makes the chicken richer, thus requiring a heavier textured wine such as an aged Semillon. If barbecued, the chicken becomes smoky, and goes well with a wine aged in wood, such as a light Chardonnay. When chicken has been cooked in cream, it becomes really rich, a heavier Chardonnay will pair well. When it's made into a darker dish, such as by adding soy sauce, it can take a light red such as a Pinot Noir. Place chicken into a red wine marinade, and it makes sense to pair it with red wine.

    Learn the different flavors within each wine style and seek to match these to the food ingredients. For example, fruity elements and wood overtones impact the wine flavor and are important considerations when partnering the wine with food. If you can taste peaches, coconut, tropical flavors, smokiness, herbs, etc., then take those flavors and find their food equivalents.

    Weight of the wine has an impact on pairing with food. Wines are light, medium or full-bodied, referring to the depth of flavor on the mid-palate. When trying to discern the weight of the wine, either ask the retailer, or check the depth of color. Apart from Pinot Noir, the darker the color, the heavier the weight.

    Use your sense of smell to help you pair food and wine. The two senses are one, and you can trust your nose unless it's blocked. Wine smells can be floral, perfumed, mineral, fruity (common fruit smells are peach, melon, and fig), butter, nuts, earthy, truffle or mushroom, meaty, or even like the barnyard. If the smell is unpleasant, avoid it. An aging wine can have overtones of toast or engine fuel.

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Wines. . .

. . . to go with your music. . .

(from:  http://en.wikipedia.org/wiki/Nero_d%27Avola)
Nero d'Avola (Italian pronunciation: [ˈnero ˈdavola]; "Black of Avola" in Italian) is "the most important red wine grape in Sicily and is one of Italy's most important indigenous varieties. It is named after Avola in the far south of Sicily and its wines are compared to New World Shirazes, with sweet tannins and plum or peppery flavours. It also contributes to Marsala blends.

(from:  http://en.wikipedia.org/wiki/Nebbiolo)
Ampelographers believe that Nebbiolo is indigenous to the Piedmont region though some DNA evidence suggest that it may have originated in Lombardy. In the 1st century AD, Pliny the Elder noted the exceptional quality of the wine produced in Pollenzo region located northwest of what is now the Barolo DOCG zone. While Pliny does not explicitly name the grape responsible for these Pollenzo wines, his description of the wine bears similarities to later descriptions of Nebbiolo-based wines, making this potentially the first notation of wine made from Nebbiolo in the Piedmont region. The first explicit mention of Nebbiolo dates to 1268 where a wine known as "nibiol" was growing in Rivoli near Turin. This was followed by a 1303 account of a producer in the Roero district described as having a barrel of "nebiolo" (sic). In the 1304 treatise Liber Ruralium Commodorum, the Italian jurist Pietro Crescenzi described wine made from "nubiola" (sic) as being of excellent quality. In the 15th century, statutes in the region of La Morra (in what is now the Barolo zone) demonstrated the high esteem that the Nebbiolo vine had in the area. According to these laws, the penalties for cutting down a Nebbiolo vine ranged from a heavy fine to having the right hand cut off or hanging for repeat offenders.

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My latest release, Black & White Then Back,
can be downloaded digitally at:

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Also, be sure to visit:
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Looking through . . .

. . . red white and yellow circles

In a field of azure blue
The perspiration beads all cover my face
Every inch of epidermal baking
Nicely to a golden hue
I would be envious if it had been you

Art Edsel Diamond Beach Grand Pool Bar
Art Edsel Diamond Beach Grand Pool Bar

Wading in the ocean salt and foamy
Quick salvation from the heat
a certain balance of the yin and the yan
Then when you return from Neptune's home
All displayed in fine array
Sea of humanity has filled every space

Art Edsel Diamond Beach Grand Pool Bar
Art Edsel Diamond Beach Grand Pool Bar

Up in the sky
Something catches your eye
As it goes by
You can hardly tell when where or why

Green the color of the turf surrounding
Blue the sky and surf those two
A gentle breeze is always present for you
You can reach euphoric heights exotic
Won't need any other drug
This kind of high is so much easier too

Art Edsel Diamond Beach Grand Pool Bar
Art Edsel Diamond Beach Grand Pool Bar
Art Edsel Diamond Beach Grand Pool Bar

(ART EDSEL DIAMOND BEACH) GRAND POOL BAR
©1999 Raymond M. Jozwiak



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