Mad Men-What Does Don Draper Drink?

I love the show Mad Men. Just like every other female out in TV watching land I especially adore Don Draper. Don is the ultimate, the epitome of cool. All of the Mad Men and Mad Women enjoy their alcoholic beverage. They seem to drink morning, noon and night and still accomplish their work and for sure their play. So what wine is Don Draper drinking when he is sitting in his leather booth at one of those very chic dinner clubs he frequents with or without Betty? When Don orders his filet mignon (rare) what wine has he instructed the sommelier to pour for his table?

My bet would be the 1959 Mouton Rothschild, Bordeaux. Why did I settle on that particular vintage and producer? I think Don would admire Mouton Rothschild because at that particular time he was still a second growth. (Mouton Rothschild became a first growth in 1973). I think Don would appreciate that Mouton had to try harder and be even better than the four Bordeaux First Growths. In his very suave and debonair way I think Don is always trying harder because of his own background.

Whether you agree or disagree with Robert Parker he gave this particular wine one hundred points. So, even if you disregard Parker and subtract ten points, a ninety pointer still isn't too shabby.

Now, I would be privledged to describe this wine to you, but my chances of getting close to the 1959 Mouton Rothschild are about as good as having a filet mignon (rare) with Don Draper. Hey, a girl can dream.

Have yourself a dreamy apron day.

XXOO

Mrs. Reed

Wine School and a Nun’s Indiscretion

A few weeks ago I attended an all day wine review to help me prepare for my upcoming Sommelier Certification Test. The gentleman leading the class was just that . . . a complete gentleman. Professor Vintage was properly mannered, beautifully attired, brilliant in his field and perfect in everyway. So, when the time came for him to review with us the correct way to open a bottle of Champagne, I was a bit shocked when he said the cork coming out of the bottle should make the sound of a "nun's fart."

Goodness! Gracious! At first I wasn't sure what exactly he was talking about. After all, I don't even know a nun, let alone one who has flatulence. I viewed Professor Vintage a little differently after that puzzling comment. Yes, he was still very informative and a highly skilled instructor, but really, a nun's fart?

When I returned home Dr. Alex and I met our friends, Fred and Ethel Mertz for dinner. Since they both were educated in Catholic Schools, I asked them if they had ever heard a nun pass gas. Fred said, "You mean a sister cutting the cheese?" Ethel laughed and said that Professor Vintage had obviously never met Sister Mary Katherine, whose whoppers sounded more like sonic booms. We had a very nice dinner with Fred and Ethel laughing, eating and of course drinking.

When we returned home I realized how much work I had before me in order to pass my test in November. Removing some inexpensive bottles of sparkling wine from the refrigerator, I began practicing the correct way to open and serve the wine.

First you need to set out your mise en place; consisting of your champagne flutes, service tray, serviettes (folded and arranged for service and drying the bottle after it is removed from the bucket), waiter's key (corkscrew), under liners or coasters (for placement of the bottle and cork). Finally, you will need your bottle of sparkling wine.

Next, pick up the bottle, dry it if necessary and firmly grasp its neck. Now, use the knife on your corkscrew to cut the foil at a 45 degree angle. I would always use the blade rather than the pull tab around the neck since the pull tabs tend to break off easily. With your thumb securely on the top of the cork (and the bottle pointed away from yourself and anyone else that could be injured by a flying cork) proceed with the next step.

Ready, untwist the wire cage six times to loosen all the while making sure your thumb is securely preventing the cork from popping out. Grab the bottom of the bottle and slowly turn it while the cork is slowly becoming separated from the bottle. At this point you really need to make sure you have control of the cork so there is not a loud pop. Remember what our goal sound should be. Slowly, gently and then voila there is the gentle little whisper of what I prefer to call "a nun's indiscretion."

We have now have successfully opened a bottle of sparkling wine in the most proper possible way. The reason for the whisper instead of the dramatic movie pop is to keep the air and the bubbles in the bottle.

Speaking of Bubbly-I recently enjoyed a bottle of Pierre Peters Blanc de Blanc Grand Cru Brut NV. I thoroughly appreciated the white peach, crisp apple and yeasty finish.

A very pleasureable 4 aprons-approx. $50.00

Hoping you find Champagne bottles and caviar tins in your apron pockets.

XXOO

Mrs. Reed

Hot as Hell and Drinking Wine to Cool Me Down

Hello my dear readers. I am back from the brink and ready to start blogging again. I know I have been away from writing for about two weeks, but I have some really good excuses for my absence. Oh yes, I can tell from all the comments that I was greatly missed. It does make me a bit sad to think I am just communicating with myself, but the operative word here is "bit." I do hope that eventually someone out in blogosphere will begin some sort of dialogue and I will have an endless amount of comments. I will be patient that somehow, somewhere and some way a "Whos" (you remember Horton Hears a Who) will shout out "a blog is a blog not matter how small."

I did mention excuses so please let me clarify:

Aunt Clara (my mother) and her husband, Jacques Cousteau (former seafood customs broker) suffered the passing of their seventeen year old dog, Fifi. Clara and Jacques decided to have a full fledged funeral for their beloved Fife, including sentimental stories, viewing of the embalmed body and graveside service. Coincidentally this all took place on the same day as my birthday, but really can you think of a better way to spend the day of your birth!

Attending the funeral were my sister, Betty Princess Anderson, (Father Knows Best) and her husband, Igor (of Frankenstein fame). Dr. Alex and I have not spoken with Betty and Igor for about four years when we all went on a family cruise that turned out more Poseidon Adventure than Love Boat. So, there the six of us were memorializing the deceased Fife at the pet cemetery. I'm not sure if you remember but Betty was always very dramatic and she has not missed a beat with her histrionic behavior. Betty and Igor recited religious prayers, poetry and cried endlessly about Fife and canine afterlife.

Now I must admit no one adores dogs more than me. I love my White Fang with all my heart but there are limitations to what I would ask other people to endure for my deep devotion to my precious dog. Believe me when I tell you that the limitations were greatly exceeded on this hot as hell summer morning at the pet cemetery.

Ok, I am on to my next excuse for not writing: Dr. Alex threw out his sacroiliac playing golf and was in excruciating pain. There went our plans for getting away for my birthday. Instead we ended up going to the best restaurant in "Anywhere USA" for a poorly executed Italian meal and wine that tasted like it had been baking in the hot sun.

I ordered a glass of the 2006 Newton unfiltered Chardonnay from Napa Valley. I found this wine overly oaked, caramelly and extremely viscous. Dr. Alex ordered a glass of Barolo Sordo 2004 that was very meaty with sort of a stewed character. Dr. Alex's second wine by the glass was a Primitivo that is not even worth mentioning. It too was hot, meaty and had baked essence. Next, I ordered a glass of Felsina 2007 Chianti Classico. Once again, I believe there was wine storage problem. Actually, all three red wines tasted very much the same which should not be the case since they were different varietals.

I am going to refrain from assigning any aprons since I think that possibly under the correct circumstances these wines could garner more aprons than I would currently appropriate.

On the positive side, Dr. Alex's sacroiliac is now properly situated where it is suppose to be located. We sent flowers to Dr. Marcus Welby for his great chiropractic work on Dr. Alex's back. He really should have a show of his own. Aunt Clara and Jacques Cousteau are slowly recovering from the loss of their beloved Fife. I'm sure Betty and Igor are busy happily experiencing the pleasures of depression.

As for me I am busy studying for my sommelier certification test. I recently completed reviewing Alsace and Bordeaux. I have been focusing on the important varietals of these two regions. In Alsace I am particularly interested in the Alsace Grand Cru wines of Riesling, Gewurztraminer, Pinot Gris and Muscat. This week I will be tasting wines from Alsace and their counterparts domestically so I can hopefully recognize the differences in the blind tasting portion of the test. This week I will write in detail about the varietals and producers.

To quote my pals from Heehaw "ya all come back now ya hear". I sure would love to receive comments and hear what wines you have been experiencing.

Wishing you ice cubes in your apron pockets to ease your summer heat.

XXOO

Mrs. Reed

Dogs and Wine-A Perfect Combination

I must confess that even though I may not fit the part with all my aprons, pearls, casseroles and properness; I am pretty much a LIBERAL. Mostly a moderate liberal, not really part of any “political team” but if I did pick a “team”, Barack Obama would be the captain.

Currently there is so much political rancor, fear mongering and plain old fashion crazy accusations being bandied about, that when I read the tiniest bit of civility it warms my heart. This morning I read in my daily newspaper an editorial written by someone I probably never agree with. Nevertheless his editorial was so heart warming about his devotion to his loving dog that I understood I did have a lot in common with this person.

The writer of this editorial is Jonah Goldberg. Mr. Goldberg writes about his dog and the great concerns he has for his pup’s questionable health. Dogs bring people together like nothing else. When Dr. Alex and I bring White Fang to the dog park it feels as if we are entering a fantasy land where barriers quickly dissipate as we fall into the joy of watching our furry children play.

I began thinking how possibly Congress should have a Bring Your Dog to Work Day. Just think of Nancy Pelosi and Chuck Grassley sitting side by side observing their dogs frolicking with each other. Maybe, just maybe all the licking, kissing, sniffing and sharing of love could rub off on our elected officials. Instead of childish accusations just possibly they could finally stop bickering and pass some legislation that could benefit us all.

Oh yes, and let’s add one more thing to that “Bring Your Dog to Work Day.” How about a "Share Your Favorite Bottle of Wine with Someone from the Opposite Party" while your dogs are busy frolicking?

Gotta go, White Fang is busy with Lassie rescuing Timmy from the well. That kid never seems to learn.

May I suggest; 2006 Lemelson Vineyards, Jerome Reserve Pinot Noir, Willamette Valley-approx $58.00-4 aprons

Hope your apron forms a beautiful bow.

XXOO

Mrs. Reed

Chardonnay-Chocolate Chip Cookies and Hoss Cartwright

The countdown for my Court of Master Sommelier Certification examination this November continues. I woke up this morning knowing that I only have ninety-one days left until “test day”. Now, how many people have the good fortune of waking up to a day of wine tasting? I am raising my hand in the affirmative to that question. Since time is passing quickly, I thought that would be my best plan of attack.

Chardonnay seemed like a great wine to kick off the day. “Kaleefornia” , (I love the way Governor Arnold pronounces the name of that great state) produces some wonderful Chards. Of course when it comes to wine the French have mastered the production. So, I decided to compare new world versus old world vintages.

My choices were 2007 Dancing River, Clarksburg and 1999 La Chablisienne , Premier Cru, Chablis. With my Sommelier white wine tasting grid in hand I opened the bottles, poured, sniffed, swirled and began making my observations.

First, I needed to analyze the aroma flavors of the La Chablisienne from Chablis. I determined lemon, lime, wool and a mineral dusty scent with neutral oak. My conclusions regarding structure assessment were the following; dry, medium plus for acid and finish. Alcohol received a medium, turns out the wine is 13% alcohol.

Next wine, the 2007 Dancing River, Clarksburg, displayed green apple, pineapple and melon on the nose. The palate revealed a dry wine with medium acidity, alcohol (13.8%) and a medium finish.

Oops, I hear horses outside. It must be Ben Cartwright and his sons who just arrived from the Ponderosa. Gotta run and put on my apron so that I can bake a batch of cookies. Hoss just loves the big chocolate chippers.

2007 Dancing River, Clarksburg-approx $17.00-2 aprons

1999 La Chablisienne , Premier Cru-approx $17.00-2aprons

Wishing you warm cookies in your apron pockets.

XXOO

Mrs. Reed

Chateau Montrose and 92 days Left for Certification Test-OMG!

I hope everyone had a wonderful weekend. I would love to know what wines - good, bad or average - that you consumed. Please comment and share, I am truly interested.

This weekend, Dr. Alex and I met our friends, Jack Lalane and his wife Wonder Woman for dinner at one our favorite Italian restaurants. Jack is quite the wine aficionado and enjoys surprising us with one of his treasures whenever we meet for dinner. What a sublime shock when Jack arrived with a 1986 Chateau Montrose, St. Estephe-Bordeaux region. This wine is 65% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc and 2% Petit Verdot.

One glass of this incredible wine transports you to a musty cellar on the Left Bank of Bordeaux. The bouquet is honestly intoxicating. Even though this is a twenty three year old wine there still is lots of nice acidity and tannins on the palate. We all ordered the Kurobuta pork for our entrée and the pairing turned out to be outstanding.

My contribution to the evening was the terrific Silvio Jermann-2006 Vintage Tunina, that we all enjoyed with our pizza and salads. Unfortunately, that was my last bottle of the Vintage Tunina. I originally purchased only two bottles of this wine, since I had not previously tasted it and I was not aware of how extraordinary it was. I will have to begin a search to see if I can locate anymore of this remarkable wine.

Saturday evening, Dr. Alex and I connected with our friends The Golden Girls and their hubbies-The Grumpies at our local movie theatre. I was very excited to see the new movie, Julie and Julia, since I had read (and fallen in love with) both of the books. The movie was thoroughly enjoyable and if I had been at home by myself I would have cried from the beginning to the end. All of the characters and their relationships with the significant people in their lives were very touching and real. I was fighting back tears from the moment I saw Julia Child's blue woody station wagon as she and her husband Paul drove up to their new apartment in Paris.

Fortunately, I was smart enough to wear my apron which turned out to be a good substitute for a box of tissues. Someday, I must write a blog entry on how important aprons can be in a fictious person's life.

We had dinner and quick glass of MacMurray (yes, my dear Fred) Pinot Gris. Really not worth writing about but Fred and his three sons were always so great to watch.

The weekend concluded with and eye-opening educational experience on Sunday afternoon. I don't believe that I have previously mentioned my wine education. A few years ago I took a two- year wine course at a local college. After completion, I passed the Introductory Court of Masters Sommelier test. Currently, I am signed up for the certification test in November. One of the many obstacles for me in passing is that I do not have any significant experience in the wine industry.

When I heard about a class that offered assistance in preparing for the test, I immediately signed up. On Sunday, at noon, I kissed Dr. Alex and White Fang good-bye, jumped in my car and toddled over to a local meeting place where the class was being offered. The class was a wake up call for me about how much more I needed to learn. The day-long test consists of two blind wine assessments and a fifty question written test. OMG! I have ninety-two days left to learn so many things: how to serve champagne properly, pairings, vintages, cigars, aperitifs, cocktails, cognac and a whole host of other questions. I am scared apron-less just thinking about all I will need to know in such a short amount of time.

Please wish me luck. If anyone out there has any test-prep suggestion, or simply morale support, please send me comments. Mrs. Reed would be eternally grateful for any assistance.

Chateau Montrose 1986-with great appreciation to Jack and Wonder-5 aprons.

Wishing all of you a patchwork apron filled with love and of course amazing wine.

XXOO

Mrs. Reed

Sipping Vintage Tunina and Cutting Your Carrots with Great Heat

Last weekend Dr. Alex packed his bags and departed for an important medical conference that was being held in Mayberry. (Maybe, he was there visiting Sheriff Andy and Aunt Bee since he is not really a doctor, but that is another issue). Now with some alone time, White Fang and I curled up for a nice summer’s afternoon read. After perusing through my bookcase I decided upon, Heat by Bill Buford.

Well here we are several days later and I have finally finished what turned out be a very rewarding reading adventure. This is a wonderfully written, passionately told story by and about Bill Buford and his gastronomic journey into learning the craft of chefdom.

Bill Buford willingly checks his ego at the door, endures difficult working conditions - both physical and emotional - emerging, truly understanding what it takes to really be a great cook. To be sure, I enjoyed reading about the food (since I am a bit of a foodie), restaurants, and famous chefs. Mostly, however, I appreciated Bill Buford’s story and the sometimes forgotten element of learning a craft from the bottom up. Buford mentions an aspiring chef who leaves the comforts of New York to work in a small, rustic restaurant in Italy. While the young hot shot chef is in Italy, his mentor puts him in the kitchen, instructing him to cut carrots. For one whole year the ambitious young chef cuts carrots, nothing more just carrots.

That passage truly hit home for me, since we all know that the young chef was probably frustrated and miserable, spending one whole year of his life performing a menial task that he felt was beneath him. What he did not understand at the time was that this was probably the most important education of his young life.

As the young chef was cutting the carrots he was making great strides in mastering his chosen craft. The young chef had the benefit of watching and learning from the head chef as well as all the other workers in the kitchen. We are never told, but I am positive that when the young chef returned to New York his personal and professional skills have greatly increased.

In our current world we educate our children at the best schools, but we deny them the opportunities that result from real, on-the-job experience. Our freshly educated young men and women expect to go from school to stardom in one fell swoop, lacking the necessities to prepare them to master their desirable occupation. Being mentored and learning the basics becomes a nuisance instead of an important path to conquering what they really need to know to perfect their craft.

Quite honestly, it doesn’t matter if you want to be a great barista at Starbucks, the manager of a high end restaurant, a top notch attorney or a world class wine maker; you need to be patient, check your ego at the door, endure the sacrifices, and cut the carrots over and over again to master the craft of your chosen profession.

Bill Buford more than cut his carrots in living and writing this book that I highly enjoyed and recommend with 5 aprons.

Regarding winemaking, when Dr. Alex returned from Mayberry we met our friends, Robert and Emily Hartley (you remember them from the Bob Newhart Show) at a new delizioso, Trattoria close to our home. I was given the white wine assignment and selected the 2006 Vintage Tunina, from the experienced wine producer, Silvio Jermann. This wine is a blend of Chardonnay, Sauvignon Blanc, Ribolla, Gialla and Malvasia. Beautifully intense, elegant, honey scents on the nose, dry, well balanced, with apple, apricot and some cream on the palate.

The Jermann 2006 Vintage Tunina is from Silvio Jermann a man who has devoted his time and energy cutting the carrots to master the craft of winemaking. This approx. $65.00 wine deservedly is appropriated 5 nicely starched aprons.

I would really enjoy hearing what wines you are enjoying this summer. Please share your experiences, there is lots of room at my table.

Wishing you well cut carrot tops and orange stains on your apron.

XXOO

Mrs. Reed

Honestly, Does it Really Matter Who the Surgeon General Is?

Each and every day we read in the news about the latest contract disputes, political appointments, divorces, separations, births and any other information we really don’t need to be informed about.

Here is my list of some of the least interesting:

Honestly, does it really matter?

1. If Paula Abdul signs her contract with American Idol? Honestly, as long as Simon shows up who really cares about the other judges?

2. If Hurley dies on “Lost”. Honestly, just keep cutie Dr. Jack alive and there will be no worries regarding the fate of the other island castaways.

3. Who is the new Surgeon General? Honestly, as long as C. Everett Koop isn’t reappointed does it matter?

4. If John and Kate plus 8 stay together? Honestly enough of those poor kids being exploited by their despicable parents. Where is Angelina Jolie when she is really needed?

5. What ever happened to the Olson Twins? Honestly, does anyone care?

6. What gender is Heidi Klum’s new baby? Honestly, enough of that perfect body giving birth. Please spare us any details.

7. If Kirstie Alley lost her weight for the hundredth time? I beg of you Mr. Reporter please do not share that with us.

8. What kind of beer was served at the “White House Beer Summit”? Honestly, since wine wasn’t served or even offered, forget about it.

9. Sara Palin!!!!!!!!!!!! Please keep it to yourself. Honestly, we already have too much information.

10. Britney Spears, Jessica Simpson, the mother of Jude Law’s baby, honestly, does any of it matter?

Here are a few things that do honestly matter:

1. Restaurants-please serve us red wine at the correct temperature. Nothing is worse than too warm red wine.

2. Restaurants-please don’t gouge us with out of line wine prices. If you are fair with us we will reciprocate by patronizing your establishment.

3. Restaurants-give us some info on the wine. We would appreciate knowing the region, varietals, alcohol percentage and of course vintage.

4. Restaurants-please give us some interesting choices instead of the usual suspects of well know “brands”.

5. Restaurants-please more Viognier, Mourvedre, Cabernet Franc, Gruner Veltliner and Cru Beaujolais, for starters.

6. Restaurants-when we order a bottle please do not over pour too much wine into the glass. Let us enjoy our sniff and swirl routine.

7. Restaurants-please, please, please provide decent wine glasses. The short, thick old fashioned glasses detract from the wine.

8. Restaurants-please offer some decent half bottles. Sometimes, Dr. Alex and I just want a glass of wine for the evening. You know those nights when Dr. Alex has to see patients after dinner. Which seems kind of funny since Dr. Alex is not a doctor.

9. Restaurants-please don’t serve me a wine by that glass from yesterday’s bottle. Ugh, I know that over the hill feeling and I don’t want to have to drink it. Open a new bottle and let your employees take home last night’s leftovers.

10. Restaurants- finally here is a personal request-lots more choices for Sparkling wine by the glass, please.

Wishing you pleated apron day that really matters!

XXOO

Mrs. Reed