We interrupt your six more weeks of winter to bring you three glorious days that remind you spring may be on the way, even though one was riddled with thunderstorms and the other unceremoniously brought to a close by more snow. I swear I forget every February that this is what winter means, that by the best part of winter, which is obviously Christmas, you’ve only barely crested the Solstice and the most brutal brunt of it is still to come. Here in Maryland that means, apparently, soggy cold days, foggy cold days, two feet of snow, sub-freezing temperatures, freak 50-degree days sprinkled in there, and the worst parking situation for anybody who lives in the city. My sister sent me a picture of herself on the beach in Miami where she goes to school with the caption, “Never too early for mimosas by the sea.” I almost wept.
So what are we to do when the winter drags on, threatening yet another month of puffy coats, sleet, and a disgruntled public? When the world turns to whiskey to quell its chilly insides, will we embrace the season or wishfully long for warmer times? To be honest, I like to go to Miami. So obviously, option B: long for warmer times.
But let’s face it: Miami isn’t always an option unless you’re my sisters. So how do you bring the tropics home when it’s 28 degrees and snowing again and you forgot to put the windshield wipers up on our car and your shoes aren’t waterproof? Two approaches: Love It or Leave It.
When it gets cold out, my initial reaction is to pull out every sweater I own and bake a lot of pumpkin things, and my wine preference quickly swings from white or light reds to rich, snuggly, stick-to-your ribs kind of wine. In dealing with winter dregs (that is, January, February, and March), if I had my druthers, I would drink Washington State Merlot constantly. The good ones are robust and pure, like a really good blackberry or blueberry preserve, with cool, sleek minerality that may remind you of a wet river stone. They’re a little more generous than their grandparents from the Right Bank of Bordeaux, to speak generally, which means a lot of the time you don’t need to be snacking in order to quell tannins or acid. They’ll both be there, for sure, but are often more willing to play second fiddle to the fruit. Read More →