March 7, 2010
"People at Bank of America, Citigroup, Goldman Sachs, JPMorgan Chase and even the Treasury Department have gone a bit curling crazy."— The New York Times, Feb. 25, "On Wall Street, a romance with the curling stone"
"It is like drinking merlot" — Douglas A. Kass, president of Seabreeze Partners, who got hooked on Olympic curling a few years ago via CNBC
Kizzle Kazzle Stone Merlot:
This nonvintage gem displays its northern terroir well, providing a nice contrast to your everyday Molson, eh? Especially when paired with watching paint dry.
Its straightforward structure with nuances of horseshoes offers a long, drawn-out flavor, rife with notes of harried housekeeping and intense aromas that are more I'm-on-the-floor than forest floor.
Complexity suggests the janitorial with surprising accents of dress shoes (not sure what that's aboot).
Perfumes of slush turn to bouquets of Teflon soles mixed with light perspiration.
Less vegetal and more vegetative, this pairs nicely with NoDoz or anything to prop your eyelids open.
With a sort of brushing jamminess, it gets perceptibly longer on the palate as you attempt to swallow, so best eased if served on ice.
The finish may or may not come before you fall asleep, but if it does it tastes like the tears of small children, rounded out by an uncommon formality evocative of gentlemanly handshakes of yore.
Food match: Sip and savor with peameal bacon, bison, poutine, beaver tails, Tim Hortons, Canada Dry and coffee crisp.
Catherine Getches is a freelance writer in San Diego.
Copyright © 2010, Chicago Tribune
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