Easter, Zoom and Two Whites

“Now, I can be a good guy, or I can be one real mean sum-bitch.”

I think that we are all going through the motions of day in, day out.  Even my Bride has mentioned that she is tired, though she can’t pinpoint why. We are fortunate to be riding out this storm.  It was our first Easter without a crowd, there were Easter dinners where the count was close to thirty people, and prep work almost required a week.  Now, it is just my Bride and I, and for my Bride she loved being the Mother Hen and making sure that every ate and ate well. I mean it is hard to do all of the communicating on the telephone, FaceTime and now Zoom.  It has become the bright and shining moment to see family members and get some voices other than our own.  She gets excited the day before a big Zoom session and that is good, she plans on an early dinner, so that we are ready.  We even get dressed like we are going to go out, which is something we reminisce about, and she claims that I miss it more than she does, but I know she does as well. 

She decided that she was going to make a Kielbasa dinner again, part of it, is because she bought a package of Kielbasa to feed a battalion.  I would have been over-kill for her to have made a leg of lamb, or a standing rib roast or for that matter a ham.  I actually won her over to Smoked Kielbasa over Fresh Kielbasa, as I feel that it has more flavor, and she agrees, though there will always be times when we will have the fresh.  The Sauerkraut used to be just boiled, and now it is drained and sautéed with onions, garlic, potatoes and slice Kielbasa.  This gives the Sauerkraut a smokey and drier finish and gives some layers of taste instead of just the cabbage.  She also made Chocolate Pudding for dessert, she is trying to make the meals interesting and a focal point.

We opened up another one of the bottles that she had just purchased, Voga Pinot Grigio Delle Venezie DOC 2019 to pair with the Kielbasa.  Voga Italia is a brand of Italian wines launched in 2006 and are instantly identifiable by their cylinder style bottles and resealable caps.  They produce white, red, sparkling and sweet wines and they also now make a vodka, and they only market instantly identifiable varieties as well, like Pinot Grigio, Moscato, Merlot, Prosecco and Cabernet Sauvignon.  The Venezie in the name, most people think is for Venice, the historic and romantic city of canals, island, bridges and gondolas, but it is actually for Tre Venezie, Triveneto or “Three Venices.”  These three are Venezia Euganea, Venezia Giulia and Venezia Tridentina and they were three Italian administrative regions which existed from 1866 to 1919 and now correspond to Veneto, Friuli-Venezie Gulia and Trentino-Alto Adige; Delle Venezie covers the entire area with the exception of Alto-Adige or Sudtirol. The DOC laws allow that the wine must be at least eighty-five percent Pinot Grigio and then there is a long list of local grapes that may be used to blend in.   This wine is produced using Stainless Steel and the maturing time is not long, so as to keep the freshness of the fruit.  This is just a great easy-going wine and it paired very easily with the dinner.  My Bride was so animated and enjoyed the Zoom session so much, that I guess the Pinot Grigio just evaporated and I had to go and select another white wine to continue the evening with, as the one-hour session actually ended up going for almost three hours.  I had to go and open up a second bottle of wine, as we were having so much fun, and I opened up a Michigan wine that we picked up on one of our trips up North to the wine country here.  We had gone and tasted some wine at the winery and one of the wines we went home with was this Laurentide Winery Chardonnay Leelanau Peninsula 2016.  Laurentide Winery is on the 45’th Parallel.   As I quote from their web site about their name.  “Welcome to Laurentide, named in honor of the last great ice sheet that receded 10,000 years ago from the upper tier of the North American continent. With the completion of this great geologic event, the Great Lakes and surrounding lands assumed their present forms. The Leelanau peninsula was exposed and the rocks and fossils from a 350-million-year-old ancient sea floor started to formulate the soil that sustains our vines today contributing to the unique terroir of the region.”  William and Susan Braymer have a classic, almost romantic history leading up to their ultimate decision to becoming winemakers.  In 2006 they bought a cherry farm and began planting some grapevines.  This wine was listed as being un-oaked, and it was just stellar, even better then I remember it to be when we were there.   My Bride was really into the wine, or maybe it was the Zoom moment, but we had a great time that evening and another wine that almost evaporated as well.  The Michigan wines are really getting better each year.  I hope that this is the last year that I ever have to encounter an Easter that was so pitiful.  I feel sorry for the Great Grandparents and the Grandparents and the little children that had to suffer, forced to be away from loved ones. 

About thewineraconteur

A non-technical wine writer, who enjoys the moment with the wine, as much as the wine. Twitter.com/WineRaconteur Instagram/thewineraconteur Facebook/ The Wine Raconteur
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