Are all sommeliers bros?

I don’t like Chardonnay. More specifically, I don’t like oaky, buttery Chardonnay. It’s the malolactic fermentation, the lingering buttery mouth-feel that gets me. It reminds me of a crappy gas station donut, the film that’s left on the roof of your mouth after you eat it. I can absolutely taste a Chardonnay that’s been oaked and tell you it’s Chardonnay. That’s not hard. But I swear I’m getting to the point where I can smell a wine and tell you it’s Chardonnay. Continue reading

Wine: I’ve got some thoughts about it

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I drink (and take pictures of) a lot of wine…

I do yoga sometimes on Monday nights, with a group of girls and a couple of bottles of wine. I meet up with girlfriends at the wine bar for happy hour and regardless of what restaurant I’m at, I’m far more apt to be interested in the wine list than the 100 beers you have on tap. Conversely, Chef Boyfriend takes a six-pack over to his buddy’s for Friday night poker and would never think of grabbing a bottle from our cellar.

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Cocktail Roundup

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Gin & tonic with rhubarb simple syrup.

I’m primarily a wine drinker. Red in the winter. Rosé in the spring. White in the summer. Sparkling all year ’round.

But there’s something about warm weather and patio sitting that screams “cocktail time”. After getting home from work and walking the dog, I’ve been making myself a cocktail and going out to the patio. Sipping a drink in the sunshine has become one of my favorite parts of the day and I look forward to trying out new cocktail recipes. So here we go: Rhubarb gin & tonics, Negroni Radlers, and cucumber margaritas.  Continue reading

Saturday at Revival

Drinks at Revival

Drinks at Revival

Saturday was the first day Chef Boyfriend didn’t work in weeks. And it was glorious.

We slept in, drank coffee, had drinks with lunch and took an afternoon nap. It may not sound like much, but for two people who’s schedules rarely align, a whole Saturday together is amazing and just being together is better than anything.

Though the whole day was nice, far and away the best part was lunch at Revival. If you’re in the Twin Cities and haven’t checked out Revival yet, get off the internet right now and jump in the car or on your bike and get there. Seriously.

Revival opened earlier this year and is the quirky little sister of Corner Table and Chef Thomas Boemer gets it right. It’s hoity-toity Southern cuisine and it hits the spot. Fried chicken, a solid selection of sauces, grits, beans and biscuits…I loved everything we ordered.

And the wine list? Fantastic. Created by people who get that nothing pairs better with fried food than sparkling wine. Five by the glass and 11 by the bottle; this girl couldn’t have been happier (though I’m curious as to who is ordering the $210 a bottle Pierre Gimmonet “Special Club” Chardonnay from Champagne, France with their fried chicken).

We started with fried chicken livers and the pigs ear salad.

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As I pierced the delicate coating on the fried chicken livers with my fork, I thought about how lucky I am to have found someone who enjoys food as much as I do. Someone willing to order the weird stuff on the menu: pigs ears, chicken liver, sea urchin, headcheese, offals. Someone who isn’t afraid of any animal, any cut, any part. We are exploratory eaters and we’re on a journey together.

We have our favorites, sure. And sometimes they’re safe. But if there’s an unusual charcuterie option on the menu, we’re ordering it. If sweetbreads are in something, we’re ordering it. And I will eat absolutely any animal’s liver. Which made the fried chicken livers my favorite menu time at Revival. The batter is delicious, the livers, tender and they’re served with sweet potato barbecue sauce. Go ahead and use extra sweet potato barbecue sauce.

The fried chicken itself is tender and juicy and wonderful. The white cheddar grits are unctuous. The banana cream pie, perfection. All served with three glasses of Spanish Muscat with the slightest effervescence.

It was a wonderful lunch and we will absolutely be returning. And if you’re planning a trip, invite us along.