Skip to main content

A Few Firsts with the Infinite Monkey Theorem: From Colorado + From a Can #WinePW


This month, the Wine Pairing Weekend crew is posting with Wendy from A Day in the Life on the Farm at the helm. She asked us to discuss American wines from under the radar regions. Read her invitation here.

Living on California's central coast, I'm surrounded by wine regions. Surrounded, I tell you. I can probably drive for an entire day in any direction and still find vineyards. I actually didn't think that anywhere in California, Oregon, or Washington would qualify as 'under the radar'. And, to be honest, when I popped into a few local wine shops in search of some out-of-the-way areas, I encountered some resistance from the stores. "You know we have great wines made right here. Why don't you try something local?" Trust me, I'm a mostly local gal, but I need something from a lesser known area. "Oh...."

So, I hopped online and tried to locate a wine from Hawaii - and did find a Pinot Noir from Volcano Winery - but it wouldn't arrive in time for this event. Same thing for Alaska.

When that didn't work, I went to my local BevMo! and had them search by region for me. Strangely the wine I picked came up as Colorado-based in their computer system, but on the packaging it reads Texas. Regardless, I have never had a wine from either Colorado or Texas. I'm sure my blogging pal Michelle of Rockin Red Blog, who is based in Texas, is positively bristling that I am labeling Texas as 'under the radar.' Sorry, Michelle!! How 'bout if I clarify as 'under my radar'?!?!

Time for more confessions: I have also never had wine in a can. I barely drink beer from a can, so there are a couple of firsts wrapped up in this post for me. First wine from Colorado (or Texas); and first wine in a can. Their website states: "The Infinite Monkey Theorem is an urban winery operated by one mad scientist working out of a back alley in the RiNo Art District of Denver and SoCo District of Austin. So, I guess it's both! But before I get to my pick...and my pairing, here's what the rest of the #WinePW crew is posting...

Under the Radar

About The Infinite Monkey Theorem

When I put this on the table, Jake thought it was beer. "Beer in a can?" he asked. No, wine. "Wine in a can?!" he said, incredulously. Yes, wine in a can.

The Infinite Monkey Theorem states that "a monkey hitting keys at random on a typewriter for an infinite amount of time will almost surely type a given text, such as the complete works of William Shakespeare." We talked about that for the duration of dinner...and beyond. "Infinite," says R, "is the key." It has to be true since there are no limits. Hmmm...
The label says it’s a Merlot, but it seems to drink more like a Pinot Noir. I love that it's lightly carbonated as well. I know it is supposed to be enjoyed from the can, but I couldn't get much of the aroma that way. On the palate, it's bursting with red fruit and a hint of spices. It was surprisingly delightful. Jake even asked when I was going to pick up more. Okay!

Lamb Steaks with Chimichurri

I poured the wine with grilled lamb steaks topped with chimichurri and a mango-tomato salad.


Ingredients
Lamb
  • 4 lamb steaks (we like bone-in), approximately 1" thick
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • also needed: grill pan or grill
Chimichurri
  • 1/4 C parsley
  • 3 T red wine vinegar
  • 4 large garlic cloves, peeled and pressed
  • 2 T oregano leaves
  • 1 t thyme leaves
  • 2 t crushed red pepper
  • 1/2 C olive oil
  • freshly ground pepper, to taste
  • freshly ground salt, to taste
Procedure
Chimichurri
In the bowl of a food processor, combine all of the ingredients except the olive oil, salt, and pepper. Process until smooth, drizzling in the oil until desired texture; season to taste with salt and pepper. Transfer to a bowl and let stand for, at least 30 minutes. If you are making this ahead of time, place in a lidded jar and keep in the refrigerator.

Lamb
Let lamb come to room temperature and season liberally with salt and pepper on both sides. Heat grill pan over medium-high heat until hot. Brush steaks with olive oil. Grill lamb, turning once, approximately 12 minutes total for medium doneness.

Looking Ahead
If you're interested in our future topics, check out the line-up on Cooking Chat. I'll be hosting next month as we explore Crisp White Wines from Spain and Portugal. Stay tuned for more information about that event.

Comments

  1. I would say that this absolutely fits the theme. I have never even seen wine in a can. I do buy those little black boxes for when we are kayaking or hiking LOL...

    ReplyDelete
  2. I've never had wine from a can either but I'll be in Austin later this year thus may try to find this one in the SoCo district there. Chimichurri and lamb- Yes!

    ReplyDelete
  3. I’m starting to love canned wines for so many reasons! I’ll definitely add this one to my list! Thanks, Camilla!

    ReplyDelete
  4. Wine in a can seems to be gaining in popularity. I actually did have Prosecco in a can while in the Grand Cayman in May. We were out on a Catamaran tour and that was an available beverage. I really liked it and was hoping to find some back in the states, no luck so far. Great idea for boating, pools and picnics, but like you said not so great for aromas!
    You mentioned you tried to get a wine from Hawaii, check out Maui Wine :) Just goes to show there is so much wine out there where you least expect it. Cheers!

    ReplyDelete
  5. I am glad it spared an interesting conversation about monkeys typing! Ha! I just did a canned beer tasting. I'm still not sold.

    ReplyDelete
  6. I have seen The Infinite Monkey Theorem on social media a few times. I have not seen it in real life though. I love the concept of "mad scientist" I have had other canned wines, and some really bad and others very enjoyable.

    ReplyDelete
  7. I like the way you jumped into this theme! I haven't tried wine from a can or Texas yet either! I can see wine in a can handy for some summer events.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P