It's hot in the Big D!

We successfully returned from my cousin's wedding in Dallas. Having lived there for 4 years earlier in my adulthood, one would think that I would remember all the things that make Dallas what it is. Here are a couple of things that I was reminded:

Taco Cabana at 12:15 am is a wonderfully unhealthy thing...and delicious

Texans really do everything bigger- The highway system is insane

The Range in Dallas is one of the greatest radio stations ever

Rick Moore (proprietor of the Pourhouse in Denton) does a fantastic job setting up restaurants, and makes a heck of a cuban sandwich

The Blue Goose must use rocket fuel in their Meltdown Margarita. Wow.

In other sports news, this week I will be posting a lot about Sparkling wine- including how it is made, and what some of the terms on the label mean. Today's lesson is pretty easy. Champagne legally refers only to sparkling wines from a specific region in France. However, this is a word that has taken on a much broader meaning in today's English- much in the same way that the words Xerox, Kleenex, and Scotch Tape refer to an entire category of products, not just a particular brand. Many people, when talking about the category of Sparkling wine call it Champagne.
For the purposes of this blog, and for the sake of keeping my thoughts organized, when I say Champagne, I am referring to the sparkling wine from France. I will also be talking about Cava (from Spain), Prosecco (from Italy), Sekt (from Germany), and be throwing the term Method Champenoise (Sparkling wine made in the Champagne method). Tomorrow will be a rather lengthy explanation of how bubbly wine is made. I'm sure you will be riveted to your seat.

Today's wine selection comes from Brazil. The Miolo family is one of the largest families in Brazilian winemaking. Their 2007 Miolo Reserva Pinot Noir is really an interesting wine. Most people, when thinking of pinot noir, immediately think of France, California, New Zealand, or Oregon- each having their own characteristics. This little pinot from Brazil has a bit of the fruity, fleshiness of California, some of the acid structure of Oregon, and just a touch of burgundian earth. It is by no means a perfect wine, but at around $12 retail, it's not much of a stretch for most people to experiment. Grab a bottle, grill some steaks, and enjoy!

Cheers, and remember- before you disagree with someone, walk a mile in their shoes. Then, if you still are in disagreement, you will be a mile away, and have their shoes! (quote adapted both from Jack Handey, and from the wine list at 33)