Oh boy! Sunday Night with Litre.

Hello internet friends! I’ve returned intact from Mexico. In fact more of me has returned as I brought back an extra 6 lbs with me. Damn those all inclusives with their delicious food and open bars. I tend to stick to vodka waters and of course wine but on some days the blended drinks just flow. I’d also like to thank our very own Mexi man Balls for taking over Sunday nights for 2 weeks while I was away and then at a footy match here in Canadia.

As someone who was lucky enough to travel extensively in my early days I had never been to Mexico until a couple years back and I have to say I love it. I’m not much for the whole resort thing but I always make time to head into the local towns as this is where I feed my wanderlust. I’d also like to blame Balls for me becoming a Mexiphile as all I want to do now is head to Mexico City for a couple weeks and absorb the culture through art, food and futbol. It does help that he sends me ridiculous amounts of Mexi Snaxx which ALL have excessive Sodio! Except Sponch which I purchased in abundance last week which got me a very strange look from the lady at the Oxxo store.

Some of you may remember that last year I did a series on Global Snaxx and I will try to put one in a week as we continue through the summer. Today I give you something that was sent to me by our very own Hippo. He also included a book about Everton football which I am quite interested to read once I am done my current read.

(Did I mention that Mighty Whitey won the league and will be back to getting shit kicked in the Prem next season?)

I give you Wild Bill’s Pork Belly bites!

Now in general I’m not a fan of pork belly. My chef friends all love it but it just isn’t for me. That being said a smoked, dried and seasoned version has me definitely intrigued. My first bite isn’t as fatty as I expected which is a good thing because that’s why I don’t like the stuff that you get at restaurants. If this was a Mexi snack there is absolutely no question that there would be a disclaimer for Exceso Sodio! These are salty, delicious and not nearly as chewy as beef jerky. I love me some jerky but the damn little pieces somehow get caught between my teeth is crevasses that only a dental hygienist with a keen eye could dig out! Thank you Hippo for sending me something I like that I can only access on Amazon which helps Bezos buy another planet or something trivial. I’d really like Eli Muskie fight Bezos to the death and then all the money gets dispersed to those in need, or maybe pay their taxes.

A few weeks back someone mentioned their penchant for Japanese Teppanyaki and I had mentioned that I had a strange story about visiting an establishment in Sydney, Australia the last time I was there. We will get to that but first I must mention the best place I have ever had teppanyaki and that was at a mall in Bangkok!

This is the MBK mall in Bangkok which has all of your needs in one overcrowded mall! Do you want knock off gear? Crappy knick knacks for home? Bang out some tunes at karaoke booths? Eat some kick ass food? Well then this is the place for you. Also, it is airconditioned which is nice in the stifling heat, humidity, and pollution in Bangkok. Next time you are there head up to the 4th or 5th floor and find the food vendors and sit down for some teppanyaki, you will not be disappointed!

Back to Sydney and the strangeness. I was visiting one of my best mates Robbo and we decided to head out in his neighboUrhood of Wollstonecraft for some food. The night prior we dined at a hole in the wall udon spot that was absolutely amazing so we reckoned we stay the course and find another Japanese spot. As we were walking down a side street we saw a non-descript Teppanyaki place that seemed to be in disrepair. Now usually this is where you find the good stuff. Robbo and I rolled in there and at first glance the place was a shithole, oh well. We sat down to the surprise of the two guys in there who clearly didn’t expect any customers. We ordered a beer and then were informed that we had to go to the offie to get some ourselves and that this was no big deal as in Oz alot of places are BYOB. They then said that the would turn the flat tops on. This led to confusion between the lads on how to exactly do this. Nonetheless we ventured out and grab some beer and returned. Well, the lads were shocked that we came back, sat down and opened our beers. We then had to ask for a menu as they were still figuring out how to turn the grill on.

This went on for about 2 beers worth and we weren’t in any rush and were starting to find this humoUroUs. Suddenly a Japanese businessman in a suit and four what I would have to think were his bodyguards came in briefcases and all and took the “cooks” to the back. Now I don’t speak Japanese but after a five minute tongue lashing the cook returned and said that there would be no dinner service and asked us to leave. I went to use the WC before we left and was followed by one of the bodyguards/henchmen and after I was done he ushered me towards the exit and then locked the door after we left.

So I ask you was this a front for the Yakuza or another sort of nefarioUs gang? I believe that it was as did my buddy. We then settled for a crappy restaurant down the road and disappointment was had by all.

Robbo has since informed me that it went under and the new place is under new management. Sure it is….

Music? Well this was an ad campaign by Korea and I love the video.

Wine time!

We started with Australia a few weeks back by looking at South Australia as that is where the good stuff comes from.

Today I will focus on my favoUrite blend coming out of there and that is GSM. Grenache, Shiraz/Syrah, Mourvedre/Mataro. This blend originates in Rhone in France but the Aussies kick it up a notch in flavoUr due to climate, soil and percentages. Think of a Cotes du Rhone but far more flavoUr forward and less tannins. When having one from Australia they tend to be Shiraz/Syrah dominant which throws the naming convention off which normally you lead with the dominant grape.

I am a big fan of Grenache and Syrah wines from Southern France and Garnacha from Rioja in Spain but not a huge fan of how over the top fruity that some straight up Grenaches are in Australia. By blending it with Shiraz it gives it a more full body (heh) and introducing a small percentage of Mourvedre it gives it some backbone. By blending with both it provides a not overly tannic, dry wine which usually is balanced and right in my wheelhouse. This blend is great for drinking alone as it lacks the dryness and tannins that are needed when something is way too big.

Now I may have said this before but it bears repeating. For the most part Australia exports its high end stuff and its crap. The middle ground they mostly keep for themselves. Nowadays this is still true however the wine industry there has made great strides in their exports and we in North America get some of the middle stuff if they produce enough.

When I arrived in Melbourne I was looking for a job and I walked past a wine bar that had a tent sign outside that stated “The more you know about wine, the less you know.” This resonated with me as at the time I had just completed my sommelier diploma and thought that I knew a lot about wine, especially Australian wines as I had served them in Canadia and in Scotland. I could not have been more wrong.

I got the job and they had 30 bottles by the glass (nice) and I only recognized 2 labels out of all of them. I recognized the big names that they sold by the bottle but it definitely was an awakening for me and I was jacked to learn more. In recent years I have seen some of these producers export here most notably Brokenwood, Piramimma, and d’Arenburg.

So the next time you are in a wine store and are walking along in the Aussie section and see a GSM pick one up and let me know what producer and how it goes!