There comes a time of reckoning for everyone in the food and wine business. The search for balance between hedonism and health is a fine line, and one that is finally being discussed in an industry where consuming 5 course meals and entire bottle(s) of wine in an evening is not so uncommon.
Over the past several months I’ve made some changes to my lifestyle in terms of what I consume. Don’t get me wrong, I still LOVE wine and won’t ever be giving up cheese, bacon, or even bread. But months of too many Taco Tuesdays had my closet silently admonishing me; I decided to make some lifestyle changes.
But how do we achieve balance in a culture that often glorifies busy and trivializes authenticity and quality?
Now, I’m either eating right or I’m really indulging- there’s not much of a middle ground for me. It’s either green smoothies and salads, or the cheese plate and vintage port, please!
I’ve also dedicated days and weeks without alcohol- shocking, I know, but I find that these resets are particularly helpful after an indulgent vacation. I also make it a point to get to the gym and train with a trainer- Andrew Schneiderman of Balance Gym. Not only does he keep me laughing while I sweat it out, but those appointments keep me accountable to my fitness in a way that a simple membership just doesn’t.
One of the interesting aspects of this change has been how much more conscientious I am when I do indulge. I try not to drink mediocre wine and if I’m going to have something like tacos, they’re no longer of the Chipotle variety. Not only has this created a healthier balance, it’s made me far more conscientious about my indulgences and I really do feel healthier overall.
I have found that the products I’m consuming have a focus on authenticity and quality; typically, they’re also better for both the environment and my health.
If you’re a food and wine lover how do you achieve balance?
I recently returned from an outstanding trip to Spain, and while I enjoyed an amazing array of food and wine adventures, one dinner in particular stood out.
I initially opted to visit Mallorca because I fell in love with a wine from the island, but I had no idea that my quest to see the winery in person would lead me to experience the island in such a unique manner.
We were eating at the Michelin starred Cuina De la Terra in Capdepera with our hosts, family friends, and the venerated Mallorcan artist Joan Bennàssar, who has written extensively about local wine. While discussing wine, art, culture, and island history, Bennàssar made a comment in passing that stuck with me.
He swept his hand towards the wheat swaying in the breeze nearby,
“This, we turn to bread.” “Olives, oil,” he gestured to the green tinged oil in the hand blown glass, “and grapes, into wine. And this. This is what makes us civilized.”
It was one of those moments where time stood still for me.
Mallorca is a place that is intrinsically connected to the land. Its inhabitants are fiercely protective and proud of its unique heritage, which gets harder and harder to preserve in the face of overwhelming tourism. The Medieval castle of Capdepera, one of the last villages on the island unspoiled by tourism, was uplit behind me and I was enjoying an outstanding meal with friends I haven’t seen in over a decade, outstanding hosts, and one of the great artists of our time.
But really, it’s the simple things that make us civilized.
Autographing his book, “The Wine I Drink Tastes of the Sea”
With Bennàsar in front of one of his paintings at Cuina De la Terra
We lingered at the table for 5 hours over far too many bottles of wine, and then took a tour of Bennàssar’s works on the property. In this age of smart phones, concrete jungles, and the importance of being busy it was truly a night to remember.
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After spending an amazing summer studying in Greece and returning there for travel over the years, I’ve developed quite an affinity for Greek wines. The food and wine are such a tremendous part of the rich culture. I adore cooking and serving Greek food and wine for clients and friends alike!
Many are skeptics, having had a bad bout with the notorious pine resin-y retsina, but most leave converts.
I was so pleased to be invited to a blind tasting recently by two Greek brothers who run a wine import and distribution business here in DC. We blind tasted 22 Xinomavros and enjoyed a generous spread of authentic Greek food at Mourayo in DuPont Circle.
Jason and Nasos Papanikolao. “You captured us perfectly! He is always out front and I am always in the background drinking wine!” – Jason
The hard to pronounce varietal is an oft over-looked, but a delicious and bold red wine perfect for pairing with lamb and summertime grilling season! It has deep, dark fruit flavor profiles and a nice earthy balance. This wine is often best decanted before service. If you like big, tannic, full bodied red wines like Cabernet Sauvignon or Syrah, give this Greek stand out a try for a fraction of the cost!
One of my favorite things about Greek wine- and Xinomavro in particular- is the outstanding value. Below is one of my favorite wines for the money. It showed well at the tasting against pricier bottles, but is delicious at around $20/bottle! For a big, bold wine to pair with red meats, that’s a steal!
This bottle is a go to when enjoying lamb and delicious homemade tzaziki.
Do you ever enjoy Greek Wines?
It started with the invitation. I’m a sucker for snail mail, but almost missed the chic and creative envelope hiding among bank statements and bills. It was unlike any other industry event I’d attended and I was immediately intrigued. The concept is simple, but novel in this age of social media.
Enjoying the cocktail hour
“You come. You see. You eat. You Facebook, Instagram, and tweet. You sip and nosh and connect, then post it to pay your check.”
Longview Gallery‘s industrial chic vibe met Mid-Summer Night’s Dream with fanciful and thoughtful details everywhere I looked. Live jazz played as guest mingled and got snap happy.
Clever details everywhere: popup popcorn for a popup restaurant
I’m pretty happy with any party that starts with a tray of French 75’s being proffered at the door. After mingling and taking in the scene we were seated to a 4 course meal.
Welcome cocktail: French 75
In a world where every one of life’s mundane details is snapped and documented, Taylor and Hov Events decided to bring together an event worthy of being documented by foodies, artists and fashionistas from DC’s online community. The result was extraordinary- everything from the welcome cocktails, design elements, to the food were snap worthy.
Just one of the fanciful art installations
It’s hard to make good food for a party this size- it’s even harder to make GREAT food. Spilled Milk Catering pulled it off with a four course meal that had everyone raving.
I’m excited to see what concepts this team pulls off in the future!