If you liked Slush Berries, you’ll love Bish Berries.
5 small peaches (or 3 large)
1 can pineapple chunks
1 bunch red grapes
1 bottle moscato
Dice the peaches. Drain the pineapple. Pick the grapes. Layer into containers. Fill with moscato. Seal and let marry for a few days.
Serve a few tablespoons into some sprite, tonic water, a peach daiquiri, or even into a chardonnay.
You can also throw a few pieces of fruit and moscato into an ice cube tray to freeze. Add them to your drinks just like the marinated concoction.
Have you tried to venture out from the wines you’re used to? If not, you should and this Types of Wine poster will help you do so. Just find your favorite type of wine. Then find your style. Then find a new taste you’d like to try.
Original Source: How to Choose Wine
Still undecided? In that case, a How to Choose Wine poster may help. Start with who is drinking it. Then follow the flow chart.
Original Source: How to Choose Wine
You can buy a Types of Wine poster here.
You can buy a How to Choose Wine poster here.
Or you can save $5 by buying both here.
You can also zoom in to each poster by clicking on the links above.
Remember those slush berries you made a while back? Now I’m going to tell you the best way to devour them. All you need is your slush berries and one of those adult capri suns in pina colada flavor.
Cut off the top of the capri sun. Add a few spoonfuls of slush berries. Massage the capri sun enough to mix your berries with your colada. Now stick a straw in it and suck it like it’s hard!
You like that, huh? I knew you would, you dirty slush.
New to wine? Try these fruity reds. They are all very similar, pretty sweet, and super savory.
G’day Red Moscato
Stella Rosa Rosso
I saved the best for last…. Castello del Poggio Rosato
You can buy these at your local Spec’s or at most grocery stores. Click the pictures to go to the websites for each wine.
Eater Houston has a very interesting story about big spenders of wine for their Whale Week series, which follows the biggest spenders around Houston. Go here for the story:
From left to right: 1811 d’Yquem, 2.5L, $30,000; 1900 Chateau Lafitte, 4.5L, $50,000; 1947 Petreus, 2.5L, $14,500
Speaking of Whale Week, they also had an interesting story about the Texans players being regulars at Killen’s Steakhouse. $600 steaks?!! No wonder they’re my favorite defense. Here is that article:
The quote on this pic is, “That’s $11,000, give or take.” Um, for $11,000, I would have finished that wine and the mojito. And the bread. And the limes. And I might have kept the crystal tealight holder.
Some friends and I spent a day being ultimate winos on the Texas Bluebonnet Wine & Chocolate Trail. We had a great DD and the rest of us were free to get wine wasted. And we did!
According to this article, six wineries is “about as many as one can do in a day (and that is pushing it)”. Well, we did SEVEN WINERIES in SEVEN HOURS!! Beat that, sucka!!
This is a good shot of my entourage, Rose, Ashlea, Mom, and Amanda.
Our first stop was at Retreat Hill Cellars in Montgomery. They have a unique shop in an old bank and a very nice courtyard behind the shop. They win for best storefront and setup.
Next stop, Cork This! Winery in Montgomery. Cork This wins for best wines on the whole tour. Everything I tried here was delicious!
They paired a very rich chocolate brownie with a peach wine they call Alcoholiday. Alcoholiday is my new favorite wine.
The Bernhardt Winery facility in Plantersville was huge and beautiful!
Bernhardt had a real sweetheart looking setup. The first pairing was strawberry pound cake and chardonnay. Then a milk chocolate truffle with merlot. They also had a bonus pairing of a dark chocolate truffle with their Port Reserve, which was like 20% alcohol or something. I love bonus pairings!!
Hands down. The best stop was at the Retreat Hill Winery & Vineyard. Ashlea was our golden ticket to a private tour of the facilities with the owner, Billy, who kept us all entertained with stories about wine club members skinny dipping in his pool and frequent visitors from a “clothing optional” RV park down the road. Sounds like my kinda place!
We had chardonnay and merlot with banana chocolate pie. The pie was from a place down the road called, Love Pies. The pie was outstanding! So were the wines! And the owner!
Windy Winery appeared to be just starting out in the biz because they had a limited selection of wines, all of the workers were family members, and the bathroom was inside their home. However small they are, they keep it real because they use only Texas grapes and they bottle everything on site. For that, they win for authenticity. They even can their own picante, among other things.
FACTOID: Most Texas wines are not made from Texas grown grapes.
I had their Texas Rose Chardonnay and Red Sunset Merlot with a rich coconut cookie, a couple of veggies, and some white chocolate morsels. I thought they threw some frozen french fries on the plate, too, but it turns out they were crinkle cut apples. The apples and white chocolate went best with both wines.
Saddlehorn Winery wins on having wide open spaces, a real saddle at the bar, and an enormous bar. As you enter the property, the view of the winery, the iron bridge, and rolling hills makes you feel like you’re (clap clap clap clap) deep in the heart of Texas! It’s just beautiful!!
They paired some cake balls with a wine made with Black Spanish grapes that was really good even though we thought it was made with Black Mexican grapes for the longest time. We were like, “Mmm… I’m going to get me some Black Mexican. Yummy!”
The last winery on the tour was Pleasant Hill Winery. They have a deck that overlooks their vineyard and that’s where we savored the last bit of wine and chocolate on our trail. They also served a bonus pairing of their port wine, which was the best way to end a day of wine drunkery. We look pretty good for doing the Texas Two Sip all over the valley, huh?
I’ll tell you about the B&B we stayed at another day. This post is getting way too long.
When I look at the first wine glasses I ever owned, they’re small as shit. Fucking shot glasses, I tell you. So I moved up to the 16 oz. glasses. It cuts my kitchen trip down from 3 trips to two. Whew! Less walking, means less falling, means less spillage and pillage. I didn’t think it could get any better. However, if only I would have known about The Big Betty Wine Glass….
This wine glass hold a full bottle of wine.
That’s 750 mL, y’all!!
Oh, I’m just sitting here drinking a glass of wine.
Check out this badass single fisting a full bottle of wine. Rock on slush!
There’s even one called Big Ben for the dudes. You’re welcome!
How is it all of this and energy saving, you ask? I still get drunk. I save my energy. All is right with the world.
Click on the photos above to buy me one.
These berries are not for slushy kids drinks. These berries are for you slutty lushes out there, A. K. A. Slushes. You know who you are! Also, a jar of these makes a great thank you gift for any other Slush you know. You can add a couple tablespoons of this stuff to champaigne, reisling, sprite, pina coladas, etc.
1 lg pack of strawberries, quartered
1 pack blueberries
1 pack raspberries
1 pack blackberries
1 bottle red wine
2 mason jars
Clean your berries.
Layer into mason jars.
Top off with red wine and store up to 4 weeks. I used a Chilean Merlot that we bottled in May of 2012. It’s rich and strong, just like I like my men. 😉
After filling both mason jars, there is exactly one glass of wine left in the bottle. Cheers!!
Some things are worth the trouble. This is, fo sho.
1 tbs. olive oil
3-4 lg. carrots, diced
1 lg. onion, diced
1 lb. ground beef or lamb
1 tsp. black pepper
3-4 sprigs fresh thyme, finely chopped
1 tbs. butter
1 c. frozen peas
2 tbs. flour
2 tbs. tomato paste
1 glass red wine
2 tbs. Worcestershire sauce
1 c. stock
6 c. leftover mashed potatoes
1 egg, beaten
grated parmesan cheese
Preheat oven to 400 degrees. Sauté the carrots in olive oil until tender, but firm.
Add the onions and sauté until translucent.
Add the meat and season with black pepper and thyme.
Cook the meat through and drain the fat. Stir in the butter and peas. Sprinkle with flour and stir through.
Add the tomato paste, wine, and Worcestershire sauce and simmer for 5 minutes.
Add the chicken stock and allow to reduce to a thick meaty gravy.
Season to your taste. Remove from heat. Add the meat sauce to a 9×13 greased casserole dish.
Spoon the mashed potatoes over top.
Brush with egg and sprinkle with parmesan cheese.
Bake for about 20 minutes, until the cheese is slightly browned on top.
Enjoy as is or with garlic bread.