Category Archives: ~ Wine, tuak & champy ~

Lunch, with a lil twist

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D first thing dat reached my hungry stomach last Sunday was bubbly. Yea!

Wuz time for a lazy three-hour champagne lunch. Hit it with my alco fren Cher Ru.

As Italian as Vespa

D spot was Giovino Greek-Italian Restaurant & Wine Bar (2141-1131)  in Changkat BB, KL. Its very non-halal. (Open for lunch on Sat & Sun.)

They gotta a champagne lunch dat happens Sundays from noon till 3. The booze served is an Italian sparkling (prosecco). I like.

The particular variety is La Tordera, while there’re white wines n red wines flowing too.

D owner also runs Sassorosso (dat does a champagne brunch), which i raided recently.

Thirsty?

Thirsty?

Warm-uppers

Started d campaign with some appetizers. There are quite a few choices, my fave bein d goddam octopuses. Goes well with d booze.

BBQ-ed sea creature

BBQ-ed sea creature

D cold drinks are a great respite from d heat blazing outside. There’s also an upstairs, which could seen be fully-converted into a lounge. Looks like a great spot. This is where a walk-in cellar aka d wine shop lies.

Mmmmeeeeeeat. Owner / chef Giovani is a body-builder

U get to choose your main course – i would recommend meat, unless ur a dumbass who likes salads. There’s shit like pork ribs, pork steak, juicy sausages, rack of lamb, rib-eye, etc.

Choices, choices. Confusing

I went for d recommended rack of lamb. Fuckin good.

Perfecto

Also on d table was some pig.

Porky steaky

Sengeting

D prosecco served here – good to know there’s a take-away deal on it at d mo – $498 net for six bottles.

I miss u baby

Of course drinkin didnt end at 3pm. We continued elsewhere.

Chicanos' day out

D lunch happens every Sunday, and costs $141 net. Freeflow wine or bubbly. Or both. Its cheaper if u dont drink, but if u dont drink why u readin dis shit.

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Brain damage: 8/10

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Champagne in the a.m.

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Can’t be beat. Its been awhile.

Was sure glad to hear Sassorosso (2166-6428), the Italian restaurant and wine retailer, has recently started gettin people high every Sunday from 11am.

a

With Giovanni, the owner (of the joint & the bike)

I was there on time with a friend, Lena. Guests can have unlimited wine (white & red) and Italian sparkling wine, prosecco. The wine changes every week tho.

Prosecco is my new favourite bubbly. Created from predominately prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps, its light, easy to drink and fun. According to a recent article in The Telegraph, in the UK these “cheap & cheerful” sort of drinks (prosecco, cava) are edging out the more well-known champagnes.

Bubblebubble

Bubblebubble

Had several glasses and got buzzing before i even looked at the menu.

Food. Hmmm. That ‘thing’ that has to enter your body in between drinking.

Found out that Lena is also a day-drunk. Haha

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Laid out

ap

Lena's appetizers

My appetizers

My appetizers

The deal here is appetizers are laid out out front, but the main course is your choice from the extensive menu – u got pastas, risotto, gnochi, lasagna, 17 types of pizzas (baked when u order in a wood-fired oven outdoors), grilled shit (rack, t-bone, etc), fish (including jumbo prawns which i devoured, as well as salmon), with a choice of side order and sauce, and dessert served at your table. Phew.

Godammit makin me hungry.

Yum

Yum

Feasting for a king. Will definitely hit it again.

It was the kind of sunny, breezy Sunday that just screams “Drink, bitch!” That i did, and basically stuck to d bubbly all d way.

Probably the biggest selection of grappa outside Italy. Haha

Probably the biggest selection of grappa outside Italy. Haha

The joint has a real chilled, cool and inviting atmosphere, with loads of natural light, a nice layout and a stylish, unpretentious feel. It used to be a person’s private home ages ago. Dude back in da day must have been a hustla to have a bungalow smack downtown.

A band plays

A band plays 2nd & 4th Thursdays of d month

An ol skool corner. I like

I like. An ol skool section

Private section

Private section

My fave corner

My fave corner

Dessert. One of 'em

Dessert. One of 'em

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Pizza dude workin it

Lookin for birds ah

Lookin for birds ah

The retail wine cellar at the rear

Doin it. There's a retail wine cellar here too (at our rear)

More grappa

More grappa

Chef Giovanni’s been in KL for ages, i met him way back. He’s also opened a new wine bar (+pork) at Changkat BB called Giovino last week, which i plan to raid.

I’ve normally had champagne brunches at hotels like Westin & Ritz, so doing it at a restaurant is a nice change, and more personal.

Call the restaurant for reservation at the number above. Sassorosso Italian Restaurant & Wine Retailer’s Sunday brunch costs $147.20 ($128++) with booze. If u got liver failure, it costs $112.70 ($98++).

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Brain damage: 8/10

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Yeast, ur da shit!

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Yea, yeast is my new best friend. Coz i just gotta let them do what they do best, and before i know it, i got free booze!

My apple cider experiment has worked out. And its gooood.

Yeeehaaa!

Yeeehaaa!

These little fuckers just need sugar. They consume whatever sugary liquid u feed em, and they fart CO2 & piss out alcohol. How cool is dat?

Yeast piss. Yummy.

And just as a bonus, yeast are also a source of B-complex vitamins and protein.

Easily the most important & productive micro-organism on earth

Easily the most important & productive micro-organism on earth

All i gotta do is pound, and dump these organisms into apple juice, then chill for a couple of weeks. In d meantime, the yeast dudes are working 24-7, multiplying & producing alcohol all d time, billions of them, for free. I dont even have to give them a salary. Its slavery!

A German chemist wrote back in the day about yeast: “These are endowed with a sort of suction trunk with which they gulp up sugar. Digestion is immediate and clearly recognizable because of the discharge of excrements.”

He rambles on: “These animals evacuate ethyl alcohol from their bowels and carbon dioxide from their urinary organs. Thus, one can observe how a specially lighter fluid is exuded from the anus and rises vertically whereas a stream of carbon dioxide is ejected at very short intervals from enormously long genitals.” Haha! Big-dick boys.

One drop of fermenting juice can contain five million yeast cells capable of doubling their number every two hours.

The thing about these guys is they end up drinkin themselves to death. Wine yeast can survive up to 14-18% alcohol in d mix before dying of alco-poisoning, but beer yeast will probably die around 6%. Anyway, there are more than a thousand yeast species around, depending on what u wanna brew.

I made 12 liters of apple cider using about 30 cents worth of yeast. So my cost for producing all these booze is basically the same as the cost of apple juice. Amazing.

Then u realize that alcohol is actually fuckin cheap.

I waited 18 days before deciding dat it was strong n tasted good. Dats when u start bottling. After 2 weeks, i did a taste-test every day. When u feel it’s just right – good balance between sweet & sour & alcohol, its ready. I was bottling them when i was drunk, so no pictures of this happy process.

I was planning to make sidra (apple cider), but since i used wine yeast rather than brewer / beer yeast, i got apple champagne. Haha! To get the fizz, just add a teaspoon of sugar into each bottle then seal the cap. It shd be fizzy within a couple of days.

Bubbly apple wine

Bubbly apple wine

My brew is fucking strong. A couple of sips this morning n i was buzzing. Gonna get a hydrometer to check the % of alcohol.

Obviously the brew has only 100% natural ingredients.

Will post a step-by-step soon on the DIY apple wine. At the mo, sugar cane wine is brewing.

Yeast, u da man! Salud!

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Senget judges?

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I guess even the experts cant agree when it comes to the complicated drink of wine (mostly man-made complications). I wrote recently about my very intoxicating experience at a blind-tasting session. Thing is, u arent supposed to get intoxicated at a tasting.

A researcher has found that wine judges cant really tell what they’re tasting. There’re inconsistencies in their judging, although they’re sober. There’s a short article on this on Drinks International.

Boozing and paperwork should never mix

It's confirmed - paperwork & booze cant mix

Quote: “Robert Hodgson created a stir earlier this year when he claimed that individual judges in the California State Fair Wine Competition often rated the same wine differently.” (Blind-tastings.)

I think when they say shite like “exhibits extraordinary purity, and beautiful sweet blackberry and cassis notes along with hints of graphite, camphor, and a subtle, but intense meaty character”, then they’re probably talking cock. They might as well swallow d goddam wine rather than spit during tastings. Fuckin wastage. They are people starving around d world man.

At least then they’ll get drunk. And instead of rapping about aromas of red ink and goddam goat leather, they’d say, “O yeaaaaaaaa, i liiiike this one. Hit me again! *Buuurp!* It’s a ffff-fff-fuckinggggg good wine!”

Easy enough to understand.

The manner in which the judge says “fucking” determines the level of the wine’s quality.

Well, I guess u just need to sound cool (superb tips here), and u can pass off as a pro!

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