Legacy

I'd like to welcome to my new readers and welcome back my loyal followers,

A good friend started working with Jose Cuervo recently. Yes, the tequila company and not some individual with the same name. Earlier today, he commented (via his Facebook status) about how he tasted one of their brands of tequila and it made me think about my grandparents.

My maternal grandfather owned a plenty of land in Portugal when my mother was young. Included in his list of properties was a vineyard where he grew his own grapes and made his own wine. He had a large staff that would perform most of the manual labor in the vineyards - cultivating the grapes, picking them, and processing them. The wines were bottled and sold regionally. The family has since sold the vineyard and it's part of some large conglomerate in Portugal.

My paternal grandfather worked at the Bavaria brewery in Colombia. [If you're curious about the brewery's timeline in Colombia, click here] His position with the brewery is the equivalent of what would now be considered the Quality Control specialist. Essentially, he spent his days drinking different batches of beer and putting his stamp of approval on beer before it was bottled. The brewery is still there but I don't think any of my relatives are employed with them any more.

You'd figure with this legacy of wine and beer in my family's history I would be a connoisseur of either wine or beer, if not both. Sadly, I'm not. This is not to say I don't appreciate a good beer or wine but I know very little about the different varieties, types, styles, tastes, etc. of wine and/or beer.

Growing up, my parents didn't really have much of an influence on my ability to discern good wine/beer from bad ones. My parents had simple tastes and a limited budget. They drank what they liked and what they were familiar with. My father may have drank different types of alcohol but he drank the same brands. Also, his taste buds were shot from decades of smoking. If tabasco sauce barely registers on your tongue and you can eat jalapeño peppers (seeds, pith, and all) in a few bites, it's not merely being accustomed to the taste and 'heat'. He barely sensed it at all! My mother also had a select few brands of wines that she would drink and wasn't much of a beer/liquor drinker. She'd have the occasional cocktail at a party but wasn't adventurous at all.

When I first started going out, I also stuck with what I knew.
--Beers: Coronas. Coors Light. Sagres (if I was at a function with my mom's family). Budweiser (if nothing else was around - just to have a beer in hand).
--Wines: To me, all reds were the same and whites were kinda sissy even though they went decently with seafood dishes.
--Liquors: Long Island Iced Teas to get you f'd up quicker (an easy way to get the 'poor man's buzz'). Rum and Coke (because a friend once told me they're really easy to make and hard to mess up).

After a few years, I explored other alcoholic beverages... more on the liquor end of the alcoholic spectrum: Red Devils (an suitable, if somewhat girly, alternative to the LI Iced Teas); White Russians; Anything with Kahlua!; Mojitos (mint in a drink? I was perplexed at first since I couldn't imagine how it could possibly work); I discovered the wonders and horrors of tequila - I understood why so many people avoided it (taste and the 'next day' effects) and why so few liked it; also, Aguardiente (as an expression of my Colombian-ness!).

However, without a 'guide', I was a blind man being led by other blind folks. My friends knew what they liked and also didn't seem to explore beyond those boundaries. I did what I could to try new drinks: incorporating them into Jello was my initial fascination but learning how to make 'party' drinks was also fun (punch, margaritas, etc.)

In recent years, I've decided to take some initiative and try buying different types of red wines. I did this to explore the differences between each type of wine and also to see if there really IS a difference between 'cheap' and 'expensive' wines. I don't feel I'm ready for a wine tasting session yet but definitely have that in my sights for the near future.

Though I may be viniculturally challenged, it was my personal exploration into reds that led me to discover my sangria recipe. The BFS actually ("Best Fn Sangria"). It's a labor of love but everyone that has tried it has given me very positive feedback thus far. I'm constantly looking to improve upon the original recipe and some tweaks have worked while other haven't. Though I have friends who can whip up a quick sangria (and delicious) at the bar, I'm a big believer that a better sangria can be made if the ingredients are given the chance to sit and "get to know each other a little" - preferably overnight but it can be for as few as 4 hours or so.

I was also introduced to Belgian beers by a friend earlier this year (didn't 2009 just start?!?!?), . I realized I have a lot to learn about beer and may have to include a beer tasting in my future as well. Maybe a few beerfests are what I need this summer/fall. Not just to get sloshed but to enjoy the different tastes and qualities of each type of beer.

Maybe the ghosts of my grandfathers can stop by once in a while and provide me with some guidance as well. Or maybe that would be insanely creepy and would scare the bejeezus outta me!! (Hmmm... be careful what you wish for, Alan...) I'll be sure to let you all know if I get any 'late night visitors'.

Until next time, faithful reader.......