Thinking out loud over here

I’ll start by saying this… 2020 has been wild and is shaping up to get even more sideways. Being a parent in a COVID world is nuts but throw in your revenue stream being bars and restaurants and you’ve got the perfect recipe for a mental breakdown. We’re fine. I’m fine. Staying positive gets harder everyday but we’ll make it through.

The beverage industry is in a really odd spot. You’ve got imported spirits and wines stuck on boats waiting to be checked in at borders, outages, and shortages. More so than normal and not just because some spirit category is hot right now. But amazingly, new trends are developing everywhere with bartenders, mixologist, and restauranteurs getting extremely creative with to go cocktail programs. Not to mention all the spirit companies jumping in with ready to drink cocktails in cans. The creativity of this industry is really flourishing under unprecedented times. And there’s another thing happening.

Seeing an industry band together to lift each other up is epic. Companies are donating to out of work hospitality works which gives me hope. I’ve see restaurants offering family meal to furloughed servers and bartenders a couple of times a week. I’ve seen local companies donate money to funds specifically for said workers in our local communities.

With that, I’ll say this… the bartenders and servers that are out there working right now are risking their lives and the lives of their loved ones to provide service to their customers. A lot of them have to because that’s just the way it is. They have to work. They rely on tips to make a living. That being said, people should respect that. Respect that sacrifice. Wear a damn mask and comply with the ordinances that are imposed on the business to safely operate. It’s our new normal as my wife tells me all the time. I wish I had all the money to tip every server and bartender just for clocking in but I don’t. As Glassjaw titled one of my favorite tracks from the Worship and Tribute record, “Tip Your Bartender.” ….and wear a mask.

2013 Vi Novell, Montsant, Spain

Some of my favorite things in the world to indulge in are pork, wine and whiskey. Like Meatloaf said, “Two outta three ain’t bad.”

  
Here we have a sexy little number from one of my favorite regions in Spain, Montsant. They produce rich and deep reds that can fool you into thinking your drinking some Cali juice if you were blindfolded and couldn’t see the spanish label. Most they produce Monastrell(Mourvèdre in France and ‘Merica) but also some Garnacha and Syrah. 

“Vi Novell” means new wine. And what is pretty righteous about this particular juice is that it is made through partly traditional methods and Carbonic Maceration. CM basically is a process of fermentation that causes the grapes to ferment in their own skins and then burst! How rad is that?! The process usually yields a fruity, acidic wine that’s meant to drink immediately. Since they go straight from making juice to bottle, drink up.

Anyway, the wine right?

On the nose, it seriously smells like someone smoked some delicious peppered meats and handed it to me in a baseball glove covered in dark fruit. Smokey, peppery and fruit rich. Tasting it… It’s a beast. Deep and dark fruits like currant or cassis with that pepper and a little earthy truffle to get your tongue perked up. 

Great with wild game like rabbit or quail but definitely a worthy companion to suckling pork or country ham.

If you dig earthy Cali Cabs or Syrah’s and want to spend about $13 for a bottle, get you some.