Quaffing

2011 Ata Rangi Sauvignon Blanc

Tasting Notes:

Eyes: clear, pale lemon, watery rim
Nose: clean, med+ intensity, youthful, floral, mineral, flutter of citrus, hints of honeyed spice
Mouth: dry, med- bodied, med to med+ acidity, med to med+ alcohol, med- intensity, med+ length
All in all: Good quality; drink now, but I would personally screw around to see what would happen with age.

After I’ve heard such hype for this wine, I really hate to say that I was underwhelmed by it. After a long dry spell of wine stemming from a promised exam study session complete with delayed gratification, I decided to whip this guy off of my rack because New Zealand Sauvignon Blanc is what you need when you have a white with an intense aroma profile.… read more

Life

2013 Term 2 Week 6 – Hitting a wall (of Jenga)

Last week was great – I essentially attended all classes and did my assignment for the next Monday’s genetics tutorial (a non-good copy at least) and I really had no excuse for not completing this same goal, but for some reason I just decided that my bed was more important. Sunday’s alcohol might have had something to do with it, but we were really craving greasy veggie dogs and cheap beer from the Rumpus Room and so we couldn’t help it. I also lost 11 out of 12 Jenga games and it’s a wonder why I haven’t broken more bottles at the wine shop. I have a count going. One of my nicknames is “Unnecessary Josh”.

2013term2week6

I’m reaching that hilariously bad point where I’m behind enough in school work that learning new material is almost useless, and busy enough that learning the old stuff is almost distracting and makes me feel uneasy about how behind I am.… read more

Life

2013 Term 2 Week 5 – Midterm season and painful shoes

My goal this week was to attend all my classes. I ended up skipping genetics tutorial again (oopsies) to buy (legitimately important) things. But I attended everything else! That’s something!

The Doc Martens I ordered came in on Monday. Hilariously painful at first, just like listening to that one friend tell the shittiest jokes over and over again, but now they’re quite fine, like punching him in the face.

2013term2week5pic

BIOL 210 – Vascular Plants
Roots and Shoots! So much terminology. So many processes. Midterm next Wednesday. Scared.

Lab was cool(er) than usual. I forgot that my lab partner and I planted sunflower seeds at the beginning of the course, and three out of the four seeds germinated and grew to a considerable height.… read more

Life

2013 Term 2 Week 4 – FNH 330 is a total joke

Last week ended off nicely. 5 of us went to the Sandbar on Granville Island for Dine Out Vancouver and then we went clubbing afterwards which was high-energy yet somehow boring and bordering on chore-like as the night went on. I’m definitely not a club-goer: glancing at awkward guys who dance like they’re hailing cabs and saving my female friends from over-friendly chaps aren’t really my favourite things, but if I have to go a club, I’d at least like to dance 1) drunk; 2) oblivious to anyone around me but my friends; and 3) to guilt-free Top 40 music (hey: time and place, right?) which I didn’t even get: the music was shitty(/shittier) and I knew little to none of the music.… read more

Life

2013 Term 2 Week 3 – Pinot Gris after Pinot Gris after Pinot Gris after Pinot Gris

BIOL 210 – Vascular Plants
Favourite class. We learned about tissue systems and the cells that comprise them. Sclereids, for example, sometimes make up sclerenchyma tissues which provide support and flexibility in vines.

I’m also sure my lab partner hates me. I can hardly section plants to save my life, and I tripped on a chair on the way back to my desk from the demo potato and I instinctively yelled “YOLO”. I hate myself.

BIOL 234 – Fundamentals of Genetics
Mitosis, meiosis, Mendel, and the fear of God instilled into my soul from hoping that my crappy cell division drawings wouldn’t be selected to be displayed on the projector only to be corrected by the prof, complete with humiliating collective questions to the class (“does this cell look right to everyone?”).… read more

Quaffing

holiday wines with the co-workers

Overdue post, but it’s all good. Some time in December one of us hosted another staff get together complete with an amazing multiple-course home-cooked meal, which included:

– roasted celeriac soup
– kohlrabi slaw with cranberries and walnuts
– beet salad (with goat cheese)
– braised white beans
– roast chicken

It was so good that most of the food is still weirdly vivid in my mind despite this being around 4 weeks ago. Alas, I don’t remember the wines as well – I do remember one of us trying to act as a lion for a charades clue. The phrase was “The Chronicles of Narnia”.

Oh, and one of us was sick which sucked, which means we had no mashed potatoes.… read more

Life

2013 Term 2 Week 2 – Delphinidins, mutations, pressure, and lychee

2nd week of school was cool too. Started off the week with a leftover final exam, which was fine but a total chore – two-sided sheet of notes allowed and exam questions given ahead of time so I’m really complaining about nothing. The future will perhaps be filled with robots but I find the theory-based path interesting yet slightly dull and too open. I can drink wine now and I can see plants around me. Practicality and hands-on stuff makes things so much easier to study.

Robots are cool BUT IN BIOLOGY YOU GET TO PLANT THINGS AND TAKE THEM HOME

BIOL 210 – Vascular Plants
So good! We learned more about plant cells. Most interesting to me were pigments, like anthocyanins and betalains.  … read more

Life

2013 Term 2 Week 1 – OMG COURSE OUTLINES <3

The first class of any course is arguably exciting. I love course outlines and seeing what we get to learn. Of course, I’ll complain halfway through, fall to my knees, and ask God what the hell possessed me to take these courses. For now, though, they’re all pretty cool.

BIOL 210 – Vascular Plants
It’s only two classes in so far and I realized how much I LOVE PLANTS. OH MY GOD. We haven’t done much so far – maybe brushed up on basic plant cell parts and discussed why plants are important (Wine, duh). Main topics including basic terminology and sporic meiosis. Awesome.

BIOL 234 – Fundamentals of Genetics
This class in contrast is intimidating. Likewise, a brief refresher on some terminology and history.… read more

Pairings

Filipino cuisine and wine: adobo

UPDATE, August 7, 2020: I’ve recently begun to experiment more with Filipino cuisine and wine, including adobo. Click here!

If you don’t want to read paragraphs upon paragraphs of my thought processes, here are my straight-up recommendations:
– Rioja (Spain)
– Chianti or Sangiovese (Italy)
– Chardonnay (heavier and nutty versions – California, New Zealand, Australia)

I find it both odd and understandable that there isn’t as much information on Filipino food wine pairings out there. From what I’ve experienced, Filipino culture is all about the beer – and if it is wine, it’s off-dry plonk. I find traditional cuisine from traditional wine-producing regions much more focussed in terms of the food and flavours – or perhaps it’s just more figured out and precise, which is why it might be easier to pair with; on the other hand, a couple of Filipino dishes I can think of are littered with unique spices or strange ingredients with an influential cultural flair (Spanish, Chinese, etc.).… read more

WSET Advanced

2007 Faiveley “Paulée” Bourgogne

Tasting Notes:

Eyes: clear, pale to med- garnet
Nose: clean, med+ intensity, developing, strawberry, spice, spice, savoury
Mouth: dry, light bodied, med+ acidity, low to med- tannin, med alcohol, med- to med length, spice, redcurrant
All in all: Very good quality; drink now.

We compared this basic Bourgogne to a Premier Cru Burgundy that was thirty dollars more. This is great value for a basic Pinot without breaking the bank. I’ve heard mixed reviews about this wine in particular, but you really get that true Burgundian character out of this for every single dollar. Sure – it lacks a bit of haunting secondary character you might expect from a red Burgundy, but that’s why it’s 20 dollars. I’m not entirely sure why, but my table had a hard time determining which of the two wines was which.… read more