No, this is not the wine in Mylar bags sold in cardboard boxes. That wine was meant to taste that way. This is the product that comes from wine (or vin in French) that has naturally soured (aigre, again in French) to make vin-aigre — that is, vinegar. It can happen naturally in wine that […]
Gochiso Gourmet
THE GOCHISO GOURMET: The graying of America
May 20, 2010 by Leave a Comment
I know “The Graying of America†sounds like a PBS documentary. Indeed, we are aging (especially the population of Baby Boomers) at a rapid pace, partly due to technological advances in medicine, partly due to saying “No†to super-sizing meals, with some credit to airbags and enforced speed limits. Personally I haven’t experienced any “graying†[…]
THE GOCHISO GOURMET: Wearing Wool in Sahara
May 6, 2010 by Leave a Comment
Sipping a glass of full-bodied red wine like Cabernet Sauvignon, Syrah or Zinfandel pretty much feels like wearing wool in the dead of summer — on the palate at least. And unless it’s an evening barbecue (after the sun has set), a nice Syrah or Zinfandel isn’t very appealing even with the best smoked meats […]
THE GOCHISO GOURMET: The Spice of Life
April 22, 2010 by Leave a Comment
No, it’s not the waitress (or waiter) that you’ve been eyeing at the local diner. It’s not a group of Brits singing pop songs on the radio. Nor is it a metaphor for any other indulgence (illicit or otherwise) that you’re engaging in. Real spice’s: The stuff that flavors food. And I’ll be liberal in […]
THE GOCHISO GOURMET: Distilled Wine … and Other Distillates
April 8, 2010 by Leave a Comment
Distilled wine? Is that like distilled water? Like wine in its purest form without any minerals? Well, not exactly. It’s more like brandy… well, it is brandy. Or if it’s produced in the Cognac region of France, it’s Cognac. You mean the French distill perfectly good wine just to make brandy? Well, actually the initial […]
THE GOCHISO GOURMET: Bitter Melon: Is This Edible?
March 25, 2010 by Leave a Comment
Many moons ago, I felt the same way. In fact, I’ve only acquired a taste for it in the past several months. After that first taste many years ago, with that bracing bitterness that lingered on the palate, I kept my distance. It didn’t help that it looked like a cucumber or squash with a […]
THE GOCHISO GOURMET: The Popping Duo
January 1, 2010 by Leave a Comment
Hey, with the entry of the Year of the Tiger, it’s only appropriate to pop a couple of corks from bottles of Champagne. Nothing says celebration more than Champagne, or in the words of Napoleon, “In victory, you deserve it; in defeat, you need it.†And it doesn’t specifically have to be from the French […]
THE GOCHISO GOURMET: Goin’ to the Hukilau
December 10, 2009 by Leave a Comment
While the Bay Area clan was visiting during the Thanksgiving holiday, we accompanied them on requisite trips to several local restaurants and the main shopping trip to Ala Moana Center… four-plus hours at Ala Moana. And this was already on top of several hours spent previously by the family on Black Friday (gift shopping should NEVER […]
THE GOCHISO GOURMET: Offal isn’t Awful
November 26, 2009 by Leave a Comment
Merriam-Webster’s Dictionary defines offal as: 1: the waste or by-product of a process: as a: trimmings of a hide b: the by-products of milling used especially for stock feeds c: the viscera and trimmings of a butchered animal removed in dressing: variety meat 2: rubbish I love definition No. 2. It really doesn’t make it […]
THE GOCHISO GOURMET: Pigs and Pinot
November 12, 2009 by Leave a Comment
We barely had time to catch a couple of winks aboard Northwest Airlines’ red-eye flight out of Honolulu before touching down at SFO and heading straight to the Ferry Building Marketplace and the Saturday Ferry Plaza Farmers Market. Why the rush to go grocery shopping? To find the freshest produce and meat for the Pigs […]
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