Selective Tolerances?

There was this guy I knew back in the day who could drink an entire bottle of Jack and would still be standing, but give him 4 or 5 beers and he all the sudden had the tolerance of a 90 lb girl. I didn't get it and he explained it as he drinks Jack all the time and has a higher tolerance for it, but doesn't drink beer that often. I never really bought into the whole “selective tolerance” thing-you'd think alcohol is alcohol and the strength (%alcohol by volume) is the only varying factor, right? But then again since I’m an equal opportunity drinker, I typically have social occasions/dinners/outings where certain drinks are more appropriate than others so I guess whatever tolerance I have is somewhat even-spread. (like we bowl on Tuesdays. While the bowling alley does serve wine, there’s something about the bowling experience that fits with a bottle of beer, whereas a nice steakhouse calls for a nice bottle of wine, that kind of thing) But still, there’s times I feel like if I haven’t had beers in a while I might be lightheaded after just a few, or if its been a bit since I had vodka one good martini might do the same, yet wine might not affect me the same way.


Is it my imagination? Am I just used to drinking wine? It seems like a half bottle of 13.5% wine should "do more" than a few 5% beers, or at least equal? So, I wonder, taking into account the different alcohol percentages, DO people have “selective tolerances”?

My Sauvignon Blanc Heaven

Let me introduce you to my favorite Sauvignon Blanc, the 2008 Chateau Ste. Michelle Horse Heaven. I bought it on a whim for a party, it was just under $12 at Sam’s Club, noted a “one time buy”. Typically the “one time buy” at Sam’s Club means they negotiated a good deal, bought a lot of it, and that’s all they’ll carry. Once its sold out, its sold out. (this particular one is sold on the winery website for about $16)

Now, as you might know, I’m not typically a fan of Sauvignon Blanc, particularly New Zealand Sauv Blanc-too grassy, too grapefruity, too tart pineappley, and honestly, anything that’s frequently described as having a “cat-piss” aroma is NOT a good thing. That’s my personal preference, and I know New Zealand Sauv Blanc has its following, its just not our thing. However, there have been a few Sauv Blancs I’ve discovered through Gold Medal Wine Club that I’ve liked, so I thought I’d buy it. At the very least, it will be a non-Chardonnay option for my party guests. To my surprise, I not only find it “ok” I actually really like it-and so does Mr. Lush. A LOT. Its fruity, a bit dry with a soft mouthfeel, vs a tart crisp one-much more “white Bordeaux” style, although it is 100% Sauv Blanc. Its really easy drinking, light, a great summer wine that will probably appeal to a large variety of palates.


Of course, upon researching it for this blog post, I find out why its different-21% of it is barrel fermented in older French Oak (most Sauvignon Blancs are totally fermented in stainless steel). Now, this doesn’t mean its “oakey”; French Oak is a mild oak and the use of the older French Oak would just barely soften it, which it has. To date, I have bought every bottle at 3 different Sam’s Club, some for me, and some for Lucy, who also likes it. I also just found out its rated a 90 by Wine Spectator, so don’t just take my word for it-hopefully you can score yourself a bottle!

Spring grillin red: Michel Gassier Nostre Pais Costieres de Nimes

Last week, Mr. Lush grilled some “beer up the butt” chicken and we had Mrs. Luce over to keep her company in Mr. Luce’s absence. If you’ve never had beer up the butt chicken, the “set up” is exactly as it sounds. They say you can just use the beer’s steam to season and what not, but we prefer to season and inject a bit, in addition to putting some spices in the beer itself. For these particular chickens, we rubbed one with a generic “chicken” seasoning and one with a “peppery mustard” seasoning. Now, normally I’m not a huge fan of mustard, but I thought I’d try this one out, as I’m really liking mustard on grilled meat lately.

For the wine, we served the 2007 Michel Gassier Nostre Pais Costieres de Nimes, rated a 90 from Wine Spectator and Wine Advocate: From the well-known Chateau de Nages, this estate, one of the brilliant Philippe Cambie’s clients, is a selection of the best old vine sites. Aged in equal parts oak barrels and tank, and bottled unfiltered, this limited cuvee is a blend of five separate grapes (Grenache, Carignan, Mourvedre, Cinsault, and Syrah). A beautiful inky/ruby/purple color is accompanied by notes of truffles, licorice, damp earth, blackberries, and blue fruits. The wine possesses a long, rich, full-bodied texture, sweet tannin, vibrant acids, and an overall impression of opulence. It will drink well for 6-8 years. (RP) and Dark and toasty, but pure and racy, with raspberry ganache and blackberry fruit supported by licorice, spice and graphite notes. Nice grip frames the finish. Drink now through 2010. 800 cases made. –JM

It was a really nice "weekday" wine with just a little "earthy" overtones, not too overpowering or big....and it went GREAT with the mustardy rub on the chicken. Its about $16-17, so a great choice for your spring grilling!