Binkomonster!

The sorting. The punchdown. The crush.

The art of being a part time vinter is most definitely a pleasing one. Recently, the denizens of Binkomonster have embarked on the quest to make a barrel of Syrah with the help of the lovely folks over at 'Crushpad wine'. We got the chance to get our hands dirty with the process of wine-making. So what did this entail? Sorting (getting rid of rocks, branches, moldy grapes, and 'raisiny' grapes). Punchdowns (taking a modified steel shovel type tool, and mixing up big vats of grapes that have been sorted and are in the process of initial ferment). Of course, we also got the chance to stick our hands into the grape mix and feel the heat being generated from all that wonderful yeast, as well the general gooey goodness of the grapes. And last but not least, press. Not much to actually do here except observe (and if lucky, sample). Basic process goes something like this:
a. forklift lifts big box o' grapes
b. forklift dumps big box o' grapes into big machine
c. big machine goes whoooosh
d. fruit goes in, juice comes out (goes into big silver bin on bottom)
Our own lovely Syrah has been sorted, punched down, pressed and now sits in a neutral French Oak barrel (we've memorized the exact location in the stacks) starting on its process of aging. We were lucky enough yesterday to be able to sample it too. And the good news is... our wine is making a good start in life. Of course the overriding taste is one of tannins (you know, that 'bite') as this wine has aged only about 3 weeks. But the fruit flavor is there. We can see the potential down the road (and though we still have to months to pass through, and things like the malolactic fermentation, at least there is a good base). The fingernails of the CTO are completely dark purple as a result of all the activity yesterday, but this is a good thing. Now, where are those overalls, and a straw hat?

Drinkalicious!

So while we have been partaking of alcoholic libations lately, they haven't been on the exotic side, but rather, more mundane. To be perfectly frank, we've been drinking, (gasp!) just ingredients! Wine? Check. Campari with a cube of ice? Check. Scotch? Check. Mixologic delights? Nope. Which is why our excitement level went up a few notches after finding this awesome link.  It's Tony Abou-Gamin's site. Nice resume (Balboa Cafe, Harry Denton's Starlight Room, Po, and Bellagio).  We'll make a hefty bet that this gentlemen knows how to make a rockin' Martini. While a quick peruse of the cocktail recipies on his site don't offer up anything that makes us raise the collective eyebrow, we will state that the man's devotion to using only the freshest of ingredients is spot on. Nothing makes the drink like the components. And when your parts are crap, well...  Speaking of Harry Denton, we've recently been alerted to the existence of the 'million-dollar cocktail menu'. Spare us the whole 'yupsters, wealthy men, celebrities and those looking to impress' as the clientele for these. Being the hooch-wizards we are, the four drinks for offer sound VERY tempting. We'll be putting a visit to the Starlight on our agenda in the next 2 months so that we can give all four a good test drive and render an opinion.

And it isn't just the weather.

Note to self: it is a better thing to stick to our 'links we like' than it is to unload on the Binkomonster CEO about the ravings of christian-fundamentalist-libertarian nutjobs on the interwebby. For some of you interested in having steam come out of your ears, here you go.  For those interested in some good, positive nuggets with which to fill your week, try this. Or how about this. (The thirtieth birthday posting). Warms the corners of our collective heart. 

The weather is taking its predictable turn into the Fall and Winter season (i.e. overcast, rainy, and cold). So the struggle to fight against the forces of depression becomes a bit tougher. We've been trying to keep news at bay (Wilma, Pakistan, Plame-gate), and board members near.

One positive memory to note: there was a rocking party thrown at Castle Binkomonster this weekend. We managed to stuff 8 wonderful souls into the party pad.  And the remnants are easily observable just by lifting the lids on our recycle bins (case of wine, bottle of 'Melon-cello'). Nothing overtly crazy on the drinks side this time 'round. The cocktail of the evening was Bellini no.2 from Harry's bar, though we will admit that while the taste was close, we are not quite 100% on the proportions or temperature, or... something.  The drink should have been somewhat 'fizzier'  than what our libation yielded. We would venture to state that the taste was palatable, but memory becomes somewhat hazy after the quantity of wine that was consumed overall. Suffice it to say that there was merriment, a round of poker, and good food all around (proscuitto with melon, figs, tuscan bean salad, pizza, pasta, and biscotti). There was also a 'showing of the pictures' (yep, all 2,900 of them). Somewhere around midnight it all wound down. And how lucky are we that a cleaning crew came in on Monday to right the ship back? This party-throwing thing could become a dangerous habit.  We will also confess to having spent Sunday horizontally (on the couch) recovering from said alcohol and food. But in the spirit of (unamed cosmetics giant) ads, 'It was worth it!'  We would have posted a picture, but alas, too busy having a good time to go find the camera and document (d'oh!). So we give you our scruffy board member in a bad mood.

Back to the Land of the PreProgrammed

It has been one long perpetual summer. Of course, up until 2 weeks ago, it didn't feel so much like it. Too much of being ground up by the machine (you know, that 'working for the MAN' stuff). Not enough being outside and getting the recommended daily dosage of Vitamin D and fresh air. But we have been lucky. A small respite was had. That window joyfully known as 'vacation' was opened if only for a brief 14 days. And where, what, how, might you ask? Italia. Yep. A huge swath through the land of cheese, wine, cured meats, great furniture and car design.