The Almanac of What a Man Needs to Know: Packing for a Short Trip

ONE of a Gentleman’s biggest “faux pas” is his inability to appropriately pack. Let us define this. Most men don’t pack well, for a personal or business trip because they:

The Archetype

a) Overpack

b) Underpack

c) Overstuff

d) Throw in a bag a bunch of clothes that don’t make sense (let’s see, three days; one pair of pleated khakis, a brown belt, white socks, black shoes or sneakers, a couple random shirts and maybe a pair of two of underwear.)

This is not how it’s done.

Men need to learn what women have known for years ‘pack by outfit’. Ok, most men cringe at the word “outfit” so how about “look” or “getup”? Throwing random shit in a bag makes the Young Gentleman and Older Statesman alike look, well, random and schleppy. Ergo, there are lessons to be learned here:

1) Pack for the days you’ll be abroad and remember, most hotels have laundry service- whether business or pleasure:

4- day trip? To pack:

• Button-down shirts: (3-4), keep them simple: white (2), blue, blue striped (1) and something else.
• Polo shirt : (1) if you’ll have any  downtime, a Polo is also the best thing to wear during flights.
• 1 pair of jeans
• 1 pair of pants (be it khakis or the ever-versatile grey trousers)
• A belt (brown shoes on the trip= brown belt / black shoes on the trip= black belt, oh and forgo the kahkis in this case).
• A blue blazer/jacket (because you can throw it on anything and you look like a million bucks…)
• Brown shoes (loafers= easy to take on or off, on the plane, on the security line, or when you get back to the hotel).
• A v-necks weater: it always gets cold on planes, of course, if it’s not cold where you’re going you may want to replace this with shorts.

Seems simple, but this is enough for any man, from sartorially-shy to unabashed dandy. So, how may outfits… er… getups do we have?

Have a business meeting? Pull together the white button-down shirt, the blue blazer, grey trousers, and the brown shoes= cool, comfortable, but appropriate. Going out to dinner at night? Slip on a pair of jeans and keep the jacket and shirt. More laid back? Simple, just pull-on the sweater and leave the jacket at the hotel. The next day, same place, more meetings- alternate the khakis this time with the sweater if you wore the jacket the previous day.

The Simple Look

It must be said that most of this needs to be disregarded if one’s business requires a suit, in which case a navy suit is best and a simple addition (ie. The trousers) to the list; keep the brown shoes, they make a stylish statement.

If the week calls for a  vacation in Bali- then forgo the above a couple of board shorts, some linen, espadrilles or flip-flops and a light cotton jacket is all you need.

Postscript:

Things to keep in mind to really make it work:

• Buy travel-size versions of your ‘man stuff’ I.e. deodorant, shaving creams, shampoo etc. It’ll save a ton of space.
• Keep the jacket single breast, single button, and slim (even if you’re not). Ditto with the pants, cuff them if you must.
• On the loafers: if you’re chunky and have medium to small feet (or just the latter) forgo boxy shoes and at all costs, at least for now, pass on anything resembling tassles or pennies.
• Hang-up the shirts as soon as you get to the hotel and maybe give them the old “run the hot-shower” steam treatment when you get in; you can also opt for ‘wrinkle-free’ which is not just for LL.Bean nuts… look for the “non-iron” line from Brook’s Brothers.
• Fold socks and underwear inside your shoes; you’ll save a lot of space.

What you need to know: Pairing Food and Wine

Fear not!- TGG is not turning into a Perfume Blog!

Food and Wine, some pairing are meant to be…

 

 

 

The Pour: Beef and Reds

There is nothing more deliciously satisfying than eating fried snacks, whether fish and chips or pakoras, with a nice cold beer. The effervescence of the beer lifts the fat off the palate and refreshes the taste buds between every crispy, succulent bite. But this is not “pairing” not in the classical way. There is a difference between chasing a particular with food that happens to be nice (like beer with nearly everything, or sparkling water for that matter) and ‘matching’ in its pure form. For our purposes here we will define ‘matching’ or ‘pairing’ to the extraordinary effect that proper coupling has on the liquid being imbibed with the food it is being eaten with and visa versa; in English: the wine makes the food taste better and the food makes the wine taste better. The key word here is ‘better’ as opposed to ‘different’; a mouthful of fresh chilies (or anything Thai for that matter) followed by a tannic Cabernet Sauvignon or  Bordeaux will certainly make both of them different, but in a very awful, acrid way (actually the capsaicin in the chili, the actual compound which makes them spicy, reacts chemically with astringent tannins inherently in big red wines to produce a taste and sensation in the mouth unlike sucking on metal or chewing on aluminum foil).

Paring is an art form, not a science and while some people do it well, few, pros included, do it exceptionally well. The difference between a good pairing and a great pairing can be the absence or presence of a mild religious experience; but few ever reach it. Attempts, have of course, been made to reach a formulaic concensus: ‘white wines with white meat and red wines with red…’ and so on. These are handy and a great starting point, but what happens when chicken (a white meat) is char-roated in a tandoor giving it a slight smokiness that is enlivned by masala? Sure some whites will do well (buttery chardonnay or big Alsatian pinot gris), but some reds are better apt to tackle the heartiness of a murg tikka (petit syrah, shiraz, zinfandel, Grenache etc). What happens when the meat in question, whether beef or otherwise, is simply cooked and tossed with coriander, lime juice, freshly sliced onions, fish sauce and a hint of chilies? The inherent wualities of a red wine would clash unabashedly, like a joke in a funeral, with the acidity of the lime juice and the overall ‘green’ flavours of the coriander- this is white wine terrirtoy all the way (Gruner Veltliner, Australian Riesling, Sauvignon Blanc, white Bordeaux, qurily Italian whites et al.)

For every rule there is an exception, especially in wine, nothing is solidly black or white, but shades of grey. There are, of course, a couple tricks to keep in mind:

The geography rule

Like with like:  the terroir-food principle

Sancerre is a small village on the east- of the Loire river in eastern France. Fourteen villages are allowed to make the wine labeled as Sancerre and always if white, only made from Sauvignon Blanc. One of those villages happens to be the village of Chavignol, home of the world famous hockey puck-shaped goat cheese; crottin du chavignol. The food grew up around the traditional flavours of the sorrounding areas wine culture and, conversely the wine was made within the context of the prevailing food culture and its flavours. Which is to say that there is no better pairing in the world than a buful Crottin du Chavignol with a steely and flinty Sancerre. Of course this can be extended to say that Sauvigon Blancs do very well with goat cheese overall; no matter where the cheese or the saivnong blanc are from.  What is the best wine with a tuscan steak? Tuscan wine. What does one best pair with Shnitzel and kndoel? German wine, etc. In Alsace the diet conisits of mostly sausages, saur kraut and foie gras, the wine pair, naturally, seamlessly.

Context of where the wine is from and the sorrounding food will tell you most of what you need to know about a successful pairing or at least which elements the wines go best with.

The minefield

Zero-in on the dominant flavors

Indian cuisine is characterized by its complex and layered flavours, in short, there’s a lot happening. The same goes true of many cuisines in Asia, Latin America, and the Carribean. It is futile to then try and compliment all the various flavours to the wine with 100% accuracy; instead focus on the dish’s dominant flavor. If the dominant flavor is the char from the grill then match the wine to that. If the dominant flvor is tomato, then match the wine to that- this will yield a much higher degree of success.

The pink truth

Pink with Pink

Shrimp, roast beef sandwiches,  and certain sushi and sahimi (think salmon and hamachi) is betuiful with dry rose.

The Meursault + sandwich

The simple vs. complex rule

If the food is very complex and incredibly multi-layered choose a simpler wine. If the dish is rather simple with one or two dominant flavours then the wine should be multi-layered, expressive and complex; otherwise both compete and none win.

Think a buttery, deep, profound and ethereal chardonnay with a biryanni or a simple, but delicious, fruity and spice-laden red Zinfandel or Shiraz with a tandoori raan.

The Decision

 

Compliment before contrast

It is easier to compliment the wine wih the food than to contrast it, although contrasting yields the greatest pleasure. If the dish has citrus flavors then the wine should too (think sauvignon blanc). If the wine has hints of cinnamon and gamyness in the nose, then the food should to (think lamb). A contrast is a much harder manouvre and definalty fraught with risk but worth if done right (a chardonnay with mushroom risotto).

The Exception

Wine enemies with food

There are just certain things in food, whether they are compunds enzymes or otherwise which have a negative effect ont eh taste of wine; there are things you just can’t pair (kind of) and you just need to accept it. Wine enemies are things like artichokes, asparagus, excessive acidity ( Salad? Forget) it!, chilies, and sweetness (like dessert; dessert wines being the exception, but here, the wine needs to be sweeter than dessert for it to work).

There is only one wine in the world that can tackle artichokes, asparagus and chilies without a problem, and that is the darling of the moment, dry fino or manzanilla sherry.

The trick

The Chili conundrum

The enemy: capsaicin. There is no getting around this (sort of). The dicsion for me is made at the onset (especially when I’m in South-East Asia) either a) eat spicy and love it or b) have it mild and enjoy wine with it, otherwise the local beer will suffice. Chilies, black pepeer etcetera reach with the tannins of red wine often making the wine taste metallic and the food even spicier. There are evry few instances where the world can meet happliyl (see my note about tandoori raan with Shiraz or Zinfandel) and the trick here is “perceptual sweetness”; or,in other words frutiniess. If you absiluty must ead very very spicy and insist on drinking wine with it then opt for wines whoch are fruitier and off-dry to sweet. The sweetness balances out the chilies. A sauternes (the sweet wine from the southern region of Bordeaux in France can be wonderful with very spicy food (believe it or not) and the chilis make the wine less sweet. But no matter what, chili and drink at your own risk

The unlikely

Experiment…

Remember, if at first you fail, try and try again. One of my most wonderful food and wine memories was in New Delhi with the  indomitable local wine personality, Sanjay Menon at Dumpukht restaurant at the Hyatt orderig dish after dish surrounded by nearly a dozen bottles of wine; from super-Tuscans to obscure Spanish wines… and the wines paring were great! Burmese lobster bisque? Madeira. Butter chicken? HUGE Chardonnay or a Clos Coulee de la Serrant (an odd little wine the Loire Valley’s famous Nicolas Joly). French fries? Champagne! The sky is the limit.

The hunch

Follow you palate.

In everything, whether a novie or an expert, your palate will let you know whether you have landed on liquid gold, or liquid lead. Trust yourself, you palate is your guide and will seldom let you down. At the end of the day it does not matter what I say, or what any of the world’s selfrighout wine exprts purport to know. What matters is that you like it. So if you want to eat fried chilies with a bottle of Cheval Blanc, be my guest, but don’t say I didn’t warn you!

MY favourite pairings

Hot and salty French Fries	Champagne, poreffarbly Krug, Jaquesson or anything iwht a bit more body.
Spicy Tuna Roll	Rose d’Anjou or Tavel or any other um, masculine, dry rose.
Chicken Tikka	Big new world chardonnay; Calfornia or Australia
Hamburger	Syrah, shiraz, Grenache, or Zinfandel
Life	Champagne, for everything, always champagne

The Almanac of What the Modern Man Needs to Know: The Fuente Anejo #48

Many Fuente enthusiasts are thrown in ecstasy when they come across the highly desirable Opus X. Indeed, the Opus X has attained somewhat of a cult following in the cigar community. The ability to carry the Opus X is occasionally viewed as mark of excellence for cigar dealers.

The House

by: Richard Urban

NEEDLESS to say that i was very excited when  I smoked my first Opus X several years ago. Sadly,  I was left disappointed and thus continued my search for the perfect celebration cigar. Alas, I found said cigar in a lesser known offering from the venerable Arturo Fuente house. Some readers may remember that I mentioned in my previous column that I was devotee of the Anejo line. The cigars in this line from Fuente are some of the scarcest in the world. If the Opus X represents gold to the premium cigar smoker than the Anejo must represent platinum.

The quest for the Anejo is often an elusive one. Very few stores actually carry offerings from this line. Indeed, some retailers proudly claim it is the rarest cigar in the world. Fuente releases Anejos only around Father’s Day and Christmas in minute quantities. When one does find an Anejo, there is usually a strict three cigar per customer limit and an overly-inflated price. The retail price from Fuente is between $9.00 and $12.00 in the U.S. (depending on size) but it is not unheard of to see a price of $30.00 or more in cigar shops nation-wide.

The Goods

The Anejo No. 48 represents the epitome of luxury. Many of its components are secret, though it is believed to include blends used in the Opus X, Don Carlos, and Hemingway lines. Once it has been rolled it is aged in cognac barrels. I had the rare pleasure of being permitted to purchase a box of these rarities from a local dealer two years ago. Since that time I have smoked them only on special occasions.

The Test Drive

The first thing one notices about the Anejo is the presentation. A cedar wrapper encases the cigar with a red felt wrapper holding it all in place.

The Smoke

Upon lighting the cigar, one is greeted with aromatic delight. A combination of earthy, chocolate, and cognac scents provide the nostrils with a delightful experience. A small soft draw is all that is needed to keep this cigar light, allowing for a relaxed meditation. Immediately apparent is the flavor is the light scents of cedar interspersed with hints of spice. As it continues, the flavor of cognac is apparent but not overpowering. If one pays close attention, a hint of chocolate can be detected.

Another unique characteristic of the Anejo is the scent it produces. A friend of mine, who does not share my enthusiasm for cigars, once remarked that cigars smell wonderful until lit. The Anejo, however, seems to only get better as one smokes it. The aroma of flowers, cedar, and cognac is combined to produce an enjoyable bouquet [haters not withstanding].

The Experience

There is only one drawback when it comes to the Anejo; the fluctuating and always high price. As a result the Anejo is a cigar meant for special occasions. It is the Dom Perignon of cigars. Perfect for celebrating the purchase of your first sports-car or the post wedding conversation with your new father in law.

 

Richard Urban has been smoking fine cigars since he turned 18 and at any given night can be found in Union Cigar Club in Pennsylvania. Richard runs a rare book store and currently attends Gettysburg College.

Man like Shoes…

Real men like shoes. Real men care what’s on their feet, and why shoult he? He’s on his feet most of them time.

Men at Work

Ask a woman what she looks at on a man first?

Answer: Shoes.

The derby with attitude...

We like: Cole Rood and Haan; Cole-Haan’s new Grandpa Cool line of shoes.

The man's boot

Bespoke Life: 1983 Brandy by Domaine Charbay

There is nothing like the “art and lore” of brandy distilling and more you pay, the more refined & honest the spirit… one would hope. And that brandy should have a story.

The Perfect Drink

THERE’S ‘brandy‘ and then there’s Brandy. Made from the distillate of wine and then aged in oak (where it gets its amber color), Brandy (and it’s cousins, Cognac and Armagnac, made in region of the same name in France)  is all to often overly-processed, artificially colored and drastically underwheling.

Enter the Karakasevic family, from a long line of master distillers, who settled in the ‘highlands’ of Spring Mountain in Northern California to churn out some of America’s most unique and cherished spirits.

This brandy was hand-distilled by Miles Karakasevic (Madter Distiller) andfrom a base wine of ‘Folle Blance” then aged in Oak Barrels from Limousin France for an unfettered clarity and an almost incomprehensivble complexity.

Top notes of mulling spices with caramael and a tlight floral toast with a dollop of blood orange marmaled. In essence: this stuff is good!

Distiller’s Notes: “Launching the Brandy program in 1983 with a 1,000 gallon Pruhlo Alambic was a long term commitment to distilling in California. I wanted our brandy to reflect my heritage of hand distilling.  Little did I know that we would distill so many spirits in between but I was determined that the premiere would be how I envisioned it should be: full bodied and elegant.  That my son apprenticed by my side and learned to distill whiskey, rum, pastis, flavored vodkas and more while the brandy aged…well, that’s how my people carry on. For me, distilling isn’t a business; it’s a way of life.”

— Miles Karakasevic

 

About Charbay Brandy N0. 83:

“The most interesting thing I tried at WhiskyFest was a brandy of all things. Tasted like what I imagine a Christmas rum raisin cake tastes like; juicy allspice…” Camper English/SF /WhiskeyFest

100 cases made of 750ml and 95 cases of 375ml. Get it at www.charbay.com