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The Wine Without Worry Guide to Thirsty Reading Salty Snacks, Scratch and Sniff, Shameless Sweets, and Sparkling Treats

Caramel-Garam Masala Popcorn and Sparkling Wine You can't go wrong with salty snacks and anything with bubbles.

"Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites" by Cynthia Nims.

To know me is to know that I love popcorn and sparkling wine. It’s all over my social media profiles, and whenever I have to write a bio I make sure to include this pertinent detail. I can’t tell you how lucky I am to live in Seattle and be pals with Cynthia Nims. Why? Well, first of all she’s a very affable, smart person as well as a talented writer. And, she wrote a book called Salty Snacks. Do you see where I’m going?

The genesis of our idea for a popcorn and sparkling wine collaboration came from a very nice lunch we attended courtesy of Italian sparkling wine producer Ferrari. It was a most luxurious afternoon, and the wines were excellent. Cynthia and I got started talking about how sparkling wine has such an affinity for salty snacks and, boom, next thing I know I’m sitting on her back patio at a picnic table accented by popcorn and an ice bucket fully of bubbly bottles.

We continued the Ferrari theme with a bottle of Brut and Rosé, samples provided by their importer. The first popcorn up? Some classic corn tossed with melted butter and sage. The Ferrari Brut has some richness to it that went well with the butter, and the fresh sage really perked up the fruit notes from this 100% Chardonnay sparkling wine.

But the numero uno pairing was the Caramel-Garam Masala Popcorn with the rosé. First of all, this popcorn is genius. The caramel is not too sweet, overpowering, or heavily applied. And the mix of spices in the garam masala is a beautiful foil to the the caramel, providing a touch of heat on the finish. I got to bring a large bag home and am pleased to report it’s just as delightful the next day. Perhaps you'd like the recipe? Cynthia was kind enough to let me share it.

Caramel-Masala Popcorn and Pistachios

  • 8 cups popped popcorn (about ¼ cup kernels)
  • 1 cup chopped toasted pistachios
  • 1/2 cup unsalted butter
  • 2 tablespoons garam masala
  • 1 cup packed light brown sugar
  • 1/4 cup corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon fleur de sel or other coarse sea salt

Preheat the oven to 250 F. Put the popcorn in a large baking dish, roasting pan, or broiler pan and scatter the pistachios over; set aside.

Melt the butter in a medium saucepan over medium heat. Add the garam masala and cook, stirring, until quite aromatic, about 1 minute. Add the brown sugar and corn syrup and cook, stirring often, until the sugar had dissolved and the mixture comes just to a boil. Once it reaches a boil, continue cooking for 3 to 4 minutes, stirring constantly. Take the pan from the heat and stir in the baking soda, which will lighten and expand the mixture. Pour the caramel mixture over the popcorn and pistachios and stir to combine. Sprinkle the salt evenly over. (Don’t worry about the caramel not evenly coating the popcorn at this point.)

Bake the popcorn for 1 hour, taking the pan from the oven every 15 minutes to stir the popcorn well and help distribute the caramel evenly. Set the pan aside to cool, stirring occasionally so that the popcorn doesn’t adhere to the pan. When cool, transfer the caramel corn to a serving bowl. If not serving the popcorn within a few hours, store it in an airtight container for 1 to 2 days. Makes 6 to 8 servings

from Salty Snacks © Cynthia Nims

The Death of Boring Wine Books What, you'd rather read a ponderous and staid 500 page Bordeaux tome?

"The Essential Scratch and Sniff Guide to Becoming a Wine Expert" by Richard Betts

Most wine books are so damn serious. Do you want to read a 500 page book on Bordeaux? One that’s hefty, ponderous, and staid? (Full disclosure: I probably would, but it’s what I do for a living. It’s like studying to be an engineer and having loads of non-sexy prerequisite texts. If you want to get to where you hope to be going, it comes with the territory.)

Thankfully, there is a fantastic book with the attention-grabbing title, The Essential Scratch and Sniff Guide to Becoming a Wine Expert. (Yes, you read that right.) Written by Richard Betts, a Master Sommelier, it is the most welcoming and useful book for anyone interested in wine to start to understand a bigger picture of what they like and why–without the intimidation factor. I should also give huge credit to the charming illustrations by Wendy MacNaughton and the friendly art direction and design contributed by Crystal English Sacca.

What could be more pleasurable than reading a “kid-style book about an adult topic”? Seriously, it’s a laminated paper board book that’s only 22 pages long! If you spill your glass of Chateauneuf-du-Pape or a juice box on your copy, just wipe it off!

Tombstone photo courtesy Cheryl Colan via Flickr.

Can a Comic Tell The Story of Wine Better Than Words Alone? And is it the best book about fermented grapes I've ever read?

"The Initiates: A Comic Artist and Wine Artisan Exchange Jobs" By Etienne Davodeau

I’m just going to come out and say it: The Initiates: A Comic Artist and Wine Artisan Exchange Jobs is the best book about wine I’ve ever read, period. How could I not be intrigued by the title? When I received an e-mail from publisher Nantier Beall Minoustchine asking if I’d like to receive a free copy, I said, “Hell yes!

Etienne Davodeau is the comic artist and Richard Leroy is the wine artisan. Richard makes wine from Chenin Blanc at a small winery, Montbenault, in the Anjou region of France’s Loire Valley. Davodeau’s time in the vineyard is spent pruning and listening to Leroy explain small production farming, working organically and biodynamically, and the trials and travails of being an artisan in a world of commodified wines.

In return, Leroy attends comic conventions and sits in on editorial meetings with publishers. Both Davodeau and Leroy are inquisitive, and are able to bring a refreshing perspective to each other’s craft. Something about reading their discussions in an illustrated manner makes the impact of the book, and the understanding of the issues it raises, that much more profound. Like the images and words surrounding vine pruning:

Does Davodeau end up a better artist because of his wine experience? Does Leroy become a better winemaker after being exposed to the world of comics? Well the exchange is not about a quid pro quo. The Initiates illustrates the rewards of remaining curious and thoughtful when it comes to your life’s work, and what you can learn from others by listening and observing. Sometimes it may involve pruning shears and a vine; other times, a pen and paper. For anyone looking  to break out of their personal and professional comfort zone, The Initiates is a well-illustrated inspiration.

Detective Comics photo courtesy Tom via Flickr.

The Bookery Cook Delivers Stimulating Art to Eat From mussels to muscles, for sure.

"The Bookery Cook: Art to Eat" by Jessica, Georgia, and Maxine Thompson

Hey, are you familiar with the fantastic site The Bookery Cook? What? No?!? Well you are missing out, especially if you like art. And like to eat. In fact, that is the title of the book by the trio of Australian sisters who created this noteworthy cookery blog: The Bookery Cook: Art to Eat. Recipes meet original illustrations by a cadre of cool artists rendering graphic interpretations of each delicious dish.

I will confess to enjoying mussels cooked in cider. But seeing it illustrated by Mesh137 certainly takes it to another level. Normally when I am contemplating a bowl of Moules Mariniere I’m not envisioning a mustachioed, muscle-bound gent with a bottle of hard cider sticking out of his underwear. (Maybe I don’t get around enough, though?)

I appreciate an image evocative of how we truly enjoy food in a most luxurious manner. Not in a “these ramps are exquisite” way, but rather along the lines of lusty, sexy, naked pleasure. Let us revel in artistically rendered food sizzle that, as in the case of Mesh137′s illustration, comes with a dose of humor, whimsy, and cleverness. (Note: I have nothing against ramps, especially ones of an exquisite nature. Call me if you find any. I’ll bring some cider.)

Just in case you are wondering if I’m fixating a little too much on this high-topped, sideburn-sporting, ripped dude, I have to let you know I also have a thing for naked women atop floating salted caramel and pecan bars. I know I’m not alone in feeling this way, right? I have to think that Gizen Vural was the perfect artist to illustrate this recipe, as she always has flour, chocolate chips, vanilla syrup, and brown sugar in her cupboard.

Fiction and Sparkling Wine at 30,000 Feet No, I don't have a Kindle. Yes, I brought a hardcover book on the plane.

"Paris I Love You But You're Bringing Me Down" by Rosecrans Baldwin

I previously had a fine experience when it came to wine on airlines, courtesy of a cheerful glass of a French Vermentino as well as a sparkling wine, Henkell Trocken, on Lufthansa. (Details with a side of Will Ferrell and Graham Greene.) And now, armed with the knowledge to ask for sparkling wine if I don’t see it on the cart, I would make sure to speak up during my next in-flight beverage time. So when heading out from Seattle to Frankfurt (and ultimately Lyon for a Beaujolais to Chateauneuf-du-Page trip with Wines of France, where I drank Beaujolais Blanc while wearing an apron) I seized the opportunity to enjoy a sparkling wine from the Henkell family, Menger-Krug.

I didn’t catch which bottle it was, and didn’t want to be that guy asking to see the bottle while getting death stares from dozens of people ready for a couple drinks and a strong desire to pass out over the Atlantic and wake up in Germany, but it had extra richness and was a bit toasty-flavored and golden-colored. A nice contrast to the light-and-lively Henkell Trocken.

I had a very entertaining and appropriate book to read while drinking that Menger-Krug, too. Though I wasn’t going to be in Paris save a cameo at the airport, I found this book at the library before I departed: Paris, I Love You But You’re Bringing Me Down by Rosecrans Baldwin. It’s the story of an American working (for an ad agency) and living in Paris for a spell. But this is no flowery, everything is amazing-style fluff. It’s a candid look at the pros and cons of the expat lifestyle. Paris turns out to be full of charm, confusion, agony, lust, history, good and bad food, puzzling bureaucracy, and pedal-powered, late-night charm. Also: smoking and wine.

Baldwin is funny, observant, and perceptive as hell as he navigates the people (and city) of Paris while at work and leisure. Anyone who has a mildly torturous relationship with a large urban area will relate to Paris, I Love You But You’re Bringing Me Down. You love your city (some days more than others, some days a bit less) for its faults, quirks, highlights as well as its unique spirit, landscape, people, and places.

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