QandO

August 30, 2004

Booze Blogging
Posted by Dale Franks

Even though I'm not a heavy drinker by any stretch of the imagination, there are certain things that I simply have to have around the house, when it comes to booze. But, why blog about it? Well, first, because sometimes, you need to have a little break from public policy. Second, because The Lovely Christine is out of town this weekend, so I have nothing else to do but get lit, which, to be frank, I am doing this evening with a vengeance. (Sleeping alone is very unpleasant. It's even more so when the one you usually sleep with is the best thing that's ever happened to you in your whole life, and she's not there.)

One of the best things about living in Escondido, CA, is that one of California's historic wineries, the Ferrara Winery, is located here. The Ferraras are the oldest active grape growing, winemaking family in San Diego County, supplying wines to California since 1932. Now, the thing about the Ferrara winery is that they offer two products that are unavailable everywhere else in the world: California Nectar da Luz and Almond da Luz.

The Nectar da Luz is a ported wine that has been kind of…uh…brandy-ized (18% alcohol by volume). It has a sweet initial taste that's almost like pure clover honey that fades to a robust port aftertaste almost like that of a dry sack sherry. It's really indescribable, and indescribably good. It is just the perfect after-dinner aperitif. It's even more perfect if you pour it over strawberries and vanilla ice cream. That's a dessert you can't stop drinking eating.

The Almond da Luz is an amaretto-flavored version of the Nectar da Luz. The flavor is like that of a fine amaretto liqueur, but, again, with the full-bodied aftertaste of a fine port. If you ever happen to be in the San Diego area, and you can get to the Ferrara Winery, I promise you that you will not regret picking up either of these two products. The Ferraras still run the winery as a family business, and Mamma Ferrara will most likely be in the wine store, and will be happy to let you have a free taste of the products, after which, you'll probably sprain your wrist with the speed at which you reach for your wallet.

For those of you who cannot get out to San Diego, I have another recommendation for you. If you are one of the elite members of the sake aficionado community, you will want to go try to pick up a few bottles of Sho Chiku Bai Nigori Sake . Nigoro sake is produced the way sake first appeared when it was brewed for the Imperial Court in Kyoto as well as for most of its 2,000 year history. It is coarsely-filtered and the sweetest of all types of sake. It is especially delicious with very spicy foods. The bottle should be shaken each time before pouring due to the high rice content that settles in the bottom of the bottle. It is available from Takara Sake USA, and comes in 12.7 oz. bottles. If you like sake, this very traditional brew, with its slightly sweet, robust flavor, will be a must-buy on your shopping list.

Of course, it goes without saying that you should--unlike me, this weekend--drink responsibly.

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