James Kirkpatrick's Not-So-Random Keyboard Strokes

Location: Blogs PaleBlueScot Miscellany
Posted by: James	2/6/2008 1:23 PM
I’m about to head to Raleigh for work the remainder of the week so I’ll try to post something Thursday and Friday but no guarantees. Since I need to leave for the airport soon, today’s post are two random photos. The first is a bottle of Trader Joe’s wine that I accidentally knocked the cork into the bottle. Long story short, we got this cool wine opener where it grabs the neck of the bottle and as you pull the lever 180 degrees, the corkscrew goes into the cork and then pulls it out, all with only one motion by the user. Not being a wine expert, I’m not sure where the Trader Joe’s wine ranks among sophisticated wine drinkers but the general public seems to really like it. I’m curious if any wine enthusiasts out there will say either “This stuff is very decent for its price” or “Dude, that shite is one step above fortified wine.” To my untrained palate, the merlot and shiraz taste fine but I truly know nothing about wine. Anyway, I’m not sure it’s because the bottle only cost $2.49, but twice now I have tried to use our cool wine opener to pop open the bottle for my wife, only to have the cork pushed into the bottle. My wife says the remaining wine tasted fine the next day even with the cork floating in the bottle like a life-buoy. For you wine experts, is it OK to have a cork float in the wine for a day or two? I’m assuming since the cork comes into contact with the wine any time it’s not upright, it’s OK. But I’d like to know for sure. The second photo is one I snapped on my way home last week in front of a house being renovated. I’m not sure who the “Double D” company is, but as any guy can attest, when someone says “Double D”, you’re not thinking of someone’s initials like Dustin Diamond or Dave Dravecky first.

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Re: Two Buck Chuck and WTF?	By Ian on 2/6/2008 1:58 PM
When that happens, I just decant the wine. Maybe you need another wine opener- I recommend "The Rabbit."

Like it? Drink it.

By Syl on 2/7/2008 11:52 AM

"Let's get past the snobbery. Wine is to be enjoyed. If you like it, it's good wine, if you don't like it, don't drink it. Who gives a damn what the price or score is. Geez, where's the scores on carrots? If you like 'em, eat 'em, if you don't, leave 'em for the rabbits. Two Buck Chuck has done as much for the wine industry as any highly rated Parker wine... probably more because it's more accessible and affordable by the masses." DCT on winecountry.com posted 10-10-2006 10:28 AM cheaplicious posted 08-26-2006 12:37 AM "I'm a Viticulture Major at Cal Poly, and a member of the winemaking/tasting club on campus , Vines to Wines. Many times a year through this club and through private outings with friends, I attend wine tastings at local shops and renowned wineries throughout the Central Coast's premier wine growing region. My advice is to everyone is drink what tastes good. If you like a boxed wine with a pizza and salad, drink it -- the wine industry is becoming very advanced, very quickly -- and in my opinion, you have more of a chance of being disappointed with your wine choice if you buy a decent bottle for $12.99 and aren't very impressed than if you buy a bottle of CS for $1.99 and are pleasantly surprized by modern wine's drinkability. In a final word of caution: don't be so gullible when it comes to wine decisions, make up your own mind........" The cork inside the bottle is no big deal, but leaving the wine exposed to the air without any corking is a very *bad* idea. Recork it to preserve the wine's character. There is a reason the cork is airtight - a couple of 3 days open is fine, but ...um...put a cork in it, James!

WTF?	By Syl on 2/7/2008 11:53 AM
And give me some freaking LINE BREAKS someday.

Do it like the Imperial Russians

By Amy on 2/7/2008 1:09 PM

Frustrated with imperfect cork extraction? Drink only champagne and open the bottle only by sabering it open. You don't actually need a saber, I like to do it with a big kitchen knife. First take off the metal part over the cork and aim the bottle away from eyeballs and breakables. (I do it outside on the back porch.) Find the seam along the side of the bottle and slide the knife firmly and quickly up the seam until it hits the glass lip. The key is a swift accurate blow to the spot where the seam and lip meet. If done properly (and it's not as hard as it sounds) the whole top BLOWS OFF including the glass lip of the bottle. This will also really impress your guests, or hosts.

Re: Two Buck Chuck and WTF?	By KB's on 2/7/2008 1:25 PM
I say drink two bottles in a night and if you wake up feeling like port-a-potty shit, then leave it on the shelf next time. If not, you just found yourself a wine to keep around.

Re: Two Buck Chuck and WTF?

By James on 2/7/2008 6:23 PM

Syl, don't worry - I put a stopper in the wine bottle after opening! Amy, I've seen a few shows now where a guy takes the top off with a saber and I'm impressed each time. Haven't seen it live yet, though. And I'm thinking that if I ever attempt to do it, it will be PRIOR to having drunk anything. :) As for my cork-topped beers, since they're usually only about 2 glasses full, I never have to worry about keeping one overnight. I store it all in my stomach.

My choice (California) "sparkling wine"...	By Syl on 2/8/2008 10:55 AM
I like how sparkling wine sounds so....fun like great conversation. Excellent tip, Amy - thanks!

Re: Two Buck Chuck and WTF?	By Donna on 2/10/2008 11:02 PM
With the cork shortage most wines are twist off. . . . no worries about getting new cork openers. . . .

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