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)
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)
Where: Elk Run Vineyards
15113 Liberty Road
Mt. Airy, MD 21771
e-mail elk_run@msn.com
phone 410-775-2513
Why: For your entertainment
How: Pack a picnic meal, drive to Elk Run Vineyards, stop at the tasting room to taste the wines, choose your favorite, buy a bottle, find a good seat under the tent, relax, eat, drink and listen to the music as the sun sets behind the vineyard
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)
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)
. . . in jazz, you'll find something to your liking at the. . .
Spring Jazz Festival
at Elk Run Vineyards
15113 Liberty Rd, Mt Airy, MD 21771
(410) 775-5089
For Tickets Go To:
http://www.elkrun.com/spring-jazz-festival/
The
Elk Run Spring Jazz Festival features two days of jazz performances,
along with vendors, crafts, hayrides through the Mt. Airy vineyards and
wine tastings.
Saturday June 14th
Noon-1:30 Howard Burns Trio
1:45-2:30 Ray Jozwiak
2:30-3:15 Laura Baron
3:30-5:00 Ronny Smith and Friends
Sunday June 15th
Noon-1:30 Time Squared
1:45-3:15 Josh Bayer Trio
3:30-5:00 Darryl Brenzel Quartet
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)
My latest solo release, '2014', can be downloaded digitally at:
(or you can copy-and-paste this URL directly to
your browser: http://www.cdbaby.com/cd/rayjozwiak4)
(Thanks to Elizabeth Chuck http://www.nbcnews.com/news/us-news/phony-wine-seller-waits-find-out-how-much-prison-time-n117391)
Hear about Rudy Kurniawan who went from being one of the world's most respected collectors of aged and premier wines to being found guilty last year of fraud for selling counterfeit wines and defrauding a finance company?
Lawyers on both sides are unable to say exactly how much fake wine Kurniawan sold, in part because only one of his victims, billionaire William Koch, has come forward and documented how much he believes was schemed out of. Kurniawan's attorney said. But, he added, Kurniawan has $3.4 million worth of wine left in his warehouse, leaving about $36 million worth of wine unaccounted for. In a letter to the judge, prosecuters argued there is "reliable evidence" that Kurniawan earned millions more from his scheme, "above and beyond the $20,730,000 that the government seeks in forfeiture."
Kurniawan was once one of the top five wine collectors in the elite world of world of fine vintage wine, according to AFP. Through sales at auctions and directly to collectors, he sold more than 1,000 fake bottles that he blended in his kitchen on the outskirts of Los Angeles. In her 2006 Los Angeles Times article, Brown profiled Kurniawan, his expensive dinner parties, and his collection of cars — a Bentley and a Ferrari were among them — along with his aspirations for continued success in the wine business.
Kurniawan had become "almost compulsive" by 2003 and said he was drawn to selling counterfeit wine because expectations had risen so high about the wine he had, and he wanted to keep the friends he had made through his wine business. "Bringing extraordinary wines brought acceptance and recognition," the filing said. "Rudy liked the feeling of being the center of attention. It gave him a feeling of achievement and belonging that he had never before experienced."
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)
My latest solo release, '2014', can be downloaded digitally at:
(or you can copy-and-paste this URL directly to
your browser: http://www.cdbaby.com/cd/rayjozwiak4)
(from http://www.erobertparker.com/info/glossary.asp)
Robert Parker's Glossary of Wine Terms
aggressive: Aggressive is usually applied to wines that are either high in acidity or have harsh tannins, or both.
angular: Angular wines are wines that lack roundness, generosity, and depth. Wine from poor vintages or wines that are too acidic are often described as being angular.
astringent: Wines that are astringent are not necessarily bad or good wines. Astringent wines are harsh and coarse to taste, either because they are too young and tannic and just need time to develop, or because they are not well made. The level of tannins (if it is harsh) in a wine contributes to its degree of astringency.
austere: Wines that are austere are generally not terribly pleasant wines to drink. An austere wine is a hard, rather dry wine that lacks richness and generosity. However, young Rhônes are not as austere as young Bordeaux.
backward: An adjective used to describe (1) a young largely unevolved, closed, and undrinkable wine, (2) a wine that is not ready to drink, or (3) a wine that simply refuses to release its charms and personality.
barnyard: An unclean, farmyard, fecal aroma that is imparted to a wine because of unclean barrels or unsanitary winemaking facilities.
big: A big wine is a large-framed, full-bodied wine with an intense and concentrated feel on the palate. Most red Rhône wines are big wines.
brawny: A hefty, muscular, full-bodied wine with plenty of weight and flavor, although not always the most elegant or refined sort of wine.
briery: I think of California Zinfandel when the term briery comes into play, denoting that the wine is aggressive and rather spicy.
chewy: If a wine has a rather dense, viscous texture from a high glycerin content, it is often referred to as being chewy. High-extract wines from great vintages can often be chewy, largely because they have higher alcohol hence high levels of glycerin, which imparts a fleshy mouthfeel.
closed: The term closed is used to denote that the wine is not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade.
decadent: If you are an ice cream and chocolate lover, you know the feeling of eating a huge sundae of rich vanilla ice cream lavished with hot fudge and real whipped cream. If you are a wine enthusiast, a wine loaded with opulent, even unctuous layers of fruit, with a huge bouquet, and a plump, luxurious texture can be said to be decadent.
dumb: A dumb wine is also a closed wine, but the term dumb is used more pejoratively. Closed wines may need only time to reveal their richness and intensity. Dumb wines may never get any better.
extract: This is everything in a wine besides water, sugar, alcohol, and acidity.
exuberant: Like extroverted, somewhat hyper people, wines too can be gushing with fruit and seem nervous and intensely vigorous.
fat: When the Rhône has an exceptionally hot year for its crop and the wines attain a super sort of maturity, they are often quite rich and concentrated, with low to average acidity. Often such wines are said to be fat, which is a prized commodity. If they become too fat, that is a flaw and they are then called flabby.
flabby: A wine that is too fat or obese is a flabby wine. Flabby wines lack structure and are heavy to taste.
fleshy: Fleshy is a synonym for chewy, meaty, or beefy. It denotes that the wine has a lot of body, alcohol, and extract, and usually a high glycerin content. Châteauneuf-du-Pape and Hermitage are particularly fleshy wines.
green: Green wines are wines made from underripe grapes; they lack richness and generosity as well as having a vegetal character. Green wines are infrequently made in the Rhone, although vintages such as 1977 were characterized by a lack of ripening.
hard: Wines with abrasive, astringent tannins or high acidity are said to be hard. Young vintages of Rhône wines can be hard, but they should never be harsh.
hollow: Also known as shallow, hollow wines are diluted and lack depth and concentration.
hot: Rather than meaning that the temperature of the wine is too warm to drink, hot denotes that the wine is too high in alcohol and therefore leaves a burning sensation in the back of the throat when swallowed. Wines with alcohol levels in excess of 14.5% often taste hot if the requisite depth of fruit is not present.
(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.
'Intentional' winemaking can be traced back to the Neolithic period (8500-4000BCE) when communities of the ancient Near East and Egypt resulted from the domestication of plants and animals. This meant the nomadic life was no longer a necessity. A 'cuisine' emerged during this time and food processing techniques developed such as fermentation, soaking, heating and spicing. Foods like bread, beer, meat dishes and grain entrees had their origins at this time. With new foods, new vessels for the preparation, storage and service made their appearance with clay being the material of choice from which to make them. Dating the 'origin' of wine to the period resulted from the discovery of a yellowish reside in a jar found at the site of Hajji Firuz Tepe in the northern Zagros Mountains of Iran in an earthen floor in a kitchen (of sorts) of a Neloithic mudbrick building dated about 5400-5000BCE.
(Source- http://www.penn.museum/sites/wine/wineneolithic.html)
(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.
