vegansaurus!

10/13/2011

This is the Vegan Vine's sauvignon blanc. I “made” my parents sample it with me; their two main hobbies are riding bicycles and drinking wine, so I figured their opinions would be interesting.
Why specifically vegan wine? Because as our beloved Barnivore has taught us, even the most innocent-seeming alcohol might have been filtered through animal products, which is unnecessary* and also totally gross. Vegan Vine takes away the risk—you always know your drink is cruelty-free, which is awesome.
My fancy parents and I enjoyed this sauvignon blanc quite a bit. My dad said he got “green apple, limeade, and a hint of citrus in the nose;” “lemon and green apple in the taste;” and he found its “bright, clean finish” that was “not too acidic” “very drinkable.” My ma got “citrus and Gravenstein apple” in the nose, “lemon and slight green apple” in the taste, and  she liked the “clean, bright, crisp finish” that was “not too sweet.”
I liked it too.
I did find it a bit too alcoholic, though; I prefer a higher alcohol content in my beer and a lower in my wine, and this one registers 14.5 percent, meaning the third of the bottle I drank was fairly intoxicating.
Vegan Vine has two more varieties, a cabernet sauvignon and a red blend. They sent them to me as well, and once I’ve tasted them, I’ll have opinions on them for you as well. Maybe even this week; wine does make an excellent dinner.
*Sorry, millennia of winemaking tradition, I got a B- in intro to viticulture and enology, that means I have knowledge.

This is the Vegan Vine's sauvignon blanc. I “made” my parents sample it with me; their two main hobbies are riding bicycles and drinking wine, so I figured their opinions would be interesting.

Why specifically vegan wine? Because as our beloved Barnivore has taught us, even the most innocent-seeming alcohol might have been filtered through animal products, which is unnecessary* and also totally gross. Vegan Vine takes away the risk—you always know your drink is cruelty-free, which is awesome.

My fancy parents and I enjoyed this sauvignon blanc quite a bit. My dad said he got “green apple, limeade, and a hint of citrus in the nose;” “lemon and green apple in the taste;” and he found its “bright, clean finish” that was “not too acidic” “very drinkable.” My ma got “citrus and Gravenstein apple” in the nose, “lemon and slight green apple” in the taste, and she liked the “clean, bright, crisp finish” that was “not too sweet.”

I liked it too.

I did find it a bit too alcoholic, though; I prefer a higher alcohol content in my beer and a lower in my wine, and this one registers 14.5 percent, meaning the third of the bottle I drank was fairly intoxicating.

Vegan Vine has two more varieties, a cabernet sauvignon and a red blend. They sent them to me as well, and once I’ve tasted them, I’ll have opinions on them for you as well. Maybe even this week; wine does make an excellent dinner.

*Sorry, millennia of winemaking tradition, I got a B- in intro to viticulture and enology, that means I have knowledge.

03/24/2011

Sunday, Bloody Sunday (bloody mary special)!  »

Did you know that every Sunday, there’s a bloody mary special from noon to 5 p.m. at Thieves Tavern (14th at Guerrero Streets in the Mission)? They’re $6 and according to bartender Jessi “really good and spicy…. I use vegan worcestershire sauce, and pack ‘em with pickled and spicy veggies. Also free pita, chips, and hummus with drink purchase!” Extra rad! Normally vegans and vegetarians get screwed out of bloody marys (perfect hangover cure/alcoholic breakfast in a glass) because they’re made with worcetershinereshire (sp? i think it’s right) sauce and that shit has funky stuff like bull semen and chicken butt in it. FACT. Anyway, see all you fools there every Sunday!
Bloody Marys from Oregon Live, but you’ll be drinking similar ones soon enough.

02/07/2011

Beer Cooking class at Millennium!? There are still spots!  »

Not sure how we missed this but it sounds fucking awesome! I can’t do much better than just copy and paste the details because well, it’s Monday. 

February 2011 Beer Cooking Class!

Celebrate the last day of SF Beer Week by joining Eric Tucker in the Millennium kitchen for a hands-on, beer-themed cooking class!  Learn  that beer can accompany food in more ways than one from someone who truly enjoys it. Sit down after a long day in the kitchen and enjoy your family style meal with new friends and of course, with beer pairings. You will also have the opportunity to meet Eric on Saturday, Feb. 19 for a guided tour through the Ferry Building Farmers’ Market!

 Sunday, Feb. 20
 10 a.m. to 4 p.m. (ish)
 $155 per person [pricey! but you’re rich, right?]

Space is limited, please call Alison to make a reservation at 415/ 345.3900, ext. 13.


01/14/2011

It’s Vegan Happy Hour tonight in San Francisco!  »


Just like the second Friday of every month, today is Vegan Happy Hour [Ed.: join the Facebook group so you always know when it’s COMIN ATCHA]! VHH is a monthly gathering of vegans and people who love vegans at the Hemlock Tavern (1131 Polk St. in San Francisco). It’s a potluck, so bring some vegan eats and come on down to meet and mingle with other laid-back vegans over a beer—or a ginger-and-cranberry if that’s more your style. You can also enjoy the DJ AND VJ stylings of Mike Desert, spouse of this Vegansaur, who will be spinning records and showing off his latest seasonal video mashup! Don’t worry if you don’t have time to make something fancy, swing over to Trader Joe’s and get some sweet potato fries or baguette and hummus to share.

This is the first VHH of 2011, so let’s make it a good one, vegans! Come on down and meet some new people, eat some delicious food, and roll home happy.

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