History of the Artist Series Quest

I was skimming my blog and realized I haven’t posted much on my Artist Series Quest in quite some time. One might think I haven’t been actively collecting – but one would be wrong. I have about 20 labels already taken off, with another…at least 30 ready to be taken off. But my inability to finish projects is not the point of this post- it’s to talk about the reason for my affection towards “artist series wines”.

When I was .. well, we’ll say a bit younger.. I worked a restaurant that had an excellent wine list and the owners were committed to their staff knowing about wine so we often had the opportunity to taste wines before a shift, or if a table wanted to give us a glass, we could share a little bit with them. It was a wonderful kick start to my wine knowledge – but also propelled my palate quickly past the “entry” level wines, thus I’ve always had a taste for wines that are more expensive than my pocketbook would like. One of the wines I learned about was the Kenwood Artist Series. I had mentioned it in another post, but since then the link has changed, so I’ll tell the story now:

In 1974 Kenwood released a wine (what is now their Artist Series) with a drawing of a naked lady on it. It was rejected by the ATF because it was “obscene”. They then submitted a new label, but with a tongue in cheek twist-it was the same label but with a skeleton where the lady was. It was also rejected. So, finally in 1975 they released the “Hillside” label- the same label, just with no lady, no skeleton. (no…fun). Times changed and in 1994 they released the same “Naked Lady” label – the originally rejected one – and it was accepted! Here’s a picture of the 1994 label, along with a very grainy picture I took at the Kenwood winery earlier this month of the 3 labels:

This was a very interesting story with a nice twist of sex, art, and booze. (while at the winery we also picked up 2 free posters; one of which was indeed, the 1994 label!) Times have certainly changed - you can find all sorts of provacative labels now! The best part about the Kenwood Artist Series is the wine is always great and ages well. So, I decided to try other wines with art-based labels -  typically if a new "artistic" label is released for a bottle, it's because the wine is special, whereas if it's just mass printed year after year, it may or may not be special.   I've liked most, if not all, of the wines with a true unique-to-the-vintage "artist series" label, thus, the Artist Series Quest was born! Currently my quest is focused on the Gundlach Bundschu artist series - a bit pricey, but I'm on the lookout for a deal....

Crispy Kale and Sauvignon Blanc

Those of you who know me probably think my blog was hijacked – I mean, really, a post about not only Sauvignon Blanc but also a vegetable? What have I done with Wine Lush???!!

 

It really is me. I still like my steak extra super very purple rare. I still have a love affair with Chardonnay. I still generally dislike veggies. And I still rarely eat dessert and don’t care that much for chocolate.

 

Feel assured? Ok, so a bit ago a friend (Mrs. V) introduced me to crispy kale and has strongly encouraged eating “super veggies” to help make amends with my liver. Well, she is today proud, as I like a super veggie. Now before you get excited, it is tossed in olive oil and lightly salted, but it’s a way for me to enjoy a veggie with a ton of vitamin C & A and with fiber, calcium, & iron too!

Here’s the instructions:

• Rinse and dry kale – note, it shrinks WAY down during cooking so use a lot
• Toss lightly – or even lightly spray – in olive oil
• Lightly salt – I use sea salt or if you can find it, smoked salt
• Cook on cookie sheet at 400 degree for 10 minutes, turning half way through

It can be a side or an appetizer and is very easy. I’ve never had it with a New Zealand Sauvignon Blanc, but it goes well with American Sauvignon Blancs- we recently had it with the Joel Gott and it paired nicely. Just a little herbal complement with some acidity to cut through the salt. Delish! (well, for a veggie ;)

Hot drink recipies pt 2

And as promised, here's the other 3 from winemag.com/hotdrinks:

Vin Chaud
Courtesy of Noir Bar at Charles Hotel, Cambridge, MA

• 1 750ml bottle Pinot Noir
• 4 tablespoons sugar
• 2 cardamom pods
• 5 whole cloves
• 1/3 cup Cognac
• 4 cinnamon sticks
• 1 orange peel

Combine wine, sugar, cardamom pods and cloves in a large saucepan and bring to a simmer, about 15 minutes. Strain out the spices by pouring the mixture through a cheese cloth. Add the Cognac to a mug and ladle the mulled wine over it. Garnish with a cinnamon stick and orange twist. Makes 4 drinks.

 

 

Happy Swallows
Courtesy of Willy Shine of 1534, New York City

 

• 5 ounces black tea, brewed 
• 2 ounces Disaronno 
• ¼ ounce fresh lemon juice 
• 3 rose petals 

Combine the hot tea, Disarrono and lemon juice into a coffee mug. Garnish with the rose petals.

 

 

 

Rum Ta Ta 
Courtesy of LOKaL, Chicago

• 1 750ml bottle of white wine (sweet works best)
• 10 cloves 
• 2 cinnamon sticks 
• 2 spoonfuls honey

 

In a saucepan, bring the wine to a simmer, about 10 minutes. When heated, the add cloves, cinnamon sticks and honey. Let it simmer for another 10 minutes. Let cool for 45 minutes before serving.