favorites of lately: may 2015

in-n-out dip
5. repurposed in-n-out milkshakes: fries here have no real mojo until dipped into the ultimate have-it-all shake, the neapolitan.
saiko sushi
4. saiko sushi: building off the Coronado OG success, the new North Park location is throwing down some baller moves with high quality fish and a no-nonsense sake list.
negroni trials
3. negroni trials: things are getting heated as Jason switches the variable from sweet vermouth to gin. results due in this summer.
lunch dates
2. lunch dates: the hunt for the right wedding venue requires immediate reflection and sustenance. happily, the search has resulted in a series of indulgences at some of san diego’s prime lunch locales.
sharing with jack
1. sharing with my nephew: as this little munchkin readies his palette for the great big world of food, he inhales small bites from all plates brought to the table. keeping up with his quickdraw snatching abilities requires a thorough scattering of goodies while he lacks the ability to eat with efficiency.
BONUS:
wine of the month
wine favorite: Gosset – Grande Réserve, Brut Champagne NV. creamy and indulgent with apple and caramel aromas to emphasizes the richness of the style. to be paired with anything from butter noodles to caviar.
urbn pizza of the month
pizza favorite: URBN pepperoni, arugula & roasted garlic pie: eating pizza in the company of strangers requires the discipline of a Pai-Mei pupil so as to not eat into other people’s portions. i think i reached a new level of serenity during polite conversation over this pie.
kill bill 2
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the perks of dating within the pizza world.

There’s nothing pizza can’t fix. Bad night? Order a pizza. Broken heart? Go eat some pizza. Broken bones? Pizza certainly can’t make it worse. Burned the roof of your mouth on lava-hot cheese? Muster up a minute’s worth of self-control, then resume eating pizza. From the first pop of the cardboard briefcase keeping warm the pizza within, all the ugliness encountered since your last slice disappears. The cure-all effect is especially potent if the pizza encounter is unexpected, which happens to me with some regularity with my SO working at URBN, a New Haven coal-fired pizza joint.

After one particularly grueling night, a surprise from the pizza gods/a dutiful boyfriend landed a few wild slices of URBN’s Gouda Garlic Alfredo on my countertop. With a fresh shipment of goodies from Hi-Time Wine Cellars, I pounced at the chance to revisit labels from the recent booze haul in order to best select a pairing.

hitimeshaul3

A boon to any wine & spirits enthusiast in Southern California, Hi-Times is an incredible resource for bottles to get excited about, both well within and way out of any normal price range. With every opportunity to do so, I gladly drain my bank account to shop their shelves and stock up on hard to find wines. San Diego can be a challenging city for us wine geeks; it’s tough enough to track down a bottle of Sherry or Barbera, but even the mildly obscure (Assyritiko, Godello or Uruguayan Tannat) are practically nonexistent. Keeping a double-entranced, multi-room cellar, Hi-Times is where to turn to satisfy wine curiosities and discover new styles yet untallied, such as the Beaujolais Blanc (Domaine Des Terres Dorées, 2011, $16) plucked for this pairing.

The southernmost region of Burgundy, Beaujolais is best known for light and fruity reds made entirely from the Gamay grape. Styles range from flirtatious, bubblegum Beaujolais Nouveau first popularized in the 1970s for its youthful attributes to more age-worthy, darker representations cultivated from the granite hillsides of Beaujolais Cru. Even those familiar with Beaujolais may not have known a white counterpart existed, and for good reason: the region is practically a monoculture of Gamay. Though a rarity, Beaujolais Blanc does exist in small quantities, requiring 100% Chardonnay.

jean paul brun2

Owner and winemaker Jean-Paul Brun began Terres Dorées in 1979, converting his family farm into an estate. From 10 acres of vines, Brun first produced Beaujolais Blanc, eventually expanding his vinicultural repertoire as his vineyard holdings increased. The now 40-acre estate still dedicates half its plot to Chardonnay, providing a stellar representation of what the grape is capable of without the fuss of getting dolled up.

Unlike many weighty, over-oaked styles of Chardonnay especially common among cougar populations, the pristine varietal expression of this wine kept it light on its feet, dancy and alive. An attractive chalkiness on the nose was further emphasized by a wet limestone palate. Under-ripe apple and tart lemon contributed to the wine’s fresh liveliness with hints of a nutty bitterness and slight waxiness rounding out the texture.

With a name deserving to belong on an Olive Garden menu, the Gouda Garlic Alfredo is surprisingly light, with chicken, spinach and sun-dried tomatoes driving the true flavor profile. Tomato acted as the diva of the bunch, bursting with personality and juicy, concentrated musk while the gouda was shy with just a twang of nuttiness. Even the garlic was subdued by the soft vegetal tones brought on by the greens. And chicken was there being chicken, offering texture and support to all its more flavorful companions. Unfazed by any smattering of red pepper flakes or garlic undertones, the Beaujolais Blanc drove the midnight snack forward with each sip invigorating the palate for more. And so it goes, the pizza was reduced to mere crumbs and crust, concluding this pairing adventure with one momentous realization: Beaujolais Blanc is rad.