Omnivore's 100

I thought this looked cool... so here goes!

How the Omnivore's 100 Works:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional: Post a comment at Very Good Taste, linking to your results.


(47/100) My Omnivore’s Hundred:
1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile - does alligator count?
6. Black Pudding
7. Cheese Fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho - I want to try this!
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns - YUM
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn or head cheese - I'd try to try this
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar - not with a fat cigar or any cigar
37. Clotted Cream Tea
38. Vodka Jelly/Jell-O - Oh yeah!
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects - I guess the worm in tequila isn't an insect
43. Phaal
44. Goat's milk
45. Malt whisky from a bottle worth $120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin - I want to try this!
51. Prickly pear - I want to try this too!
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini (does a sip of my hubby's count?)
58. Beer above 8% ABV
59. Poutine - YUM
60. Carob chips
61. S’mores
62. Sweetbreads
63. kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang Souchong
80. Bellini
81. Tom Yum
82. Eggs Benedict - YUM
83. Pocky
84. 3 Michelin Star Tasting Menu
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

Only 47... looks like I have some food to try!

Lambic ~ Cantillion Iris

We tried this just before we started Wine Tasting. Since neither of us drink wine, we thought we'd practice on beer. Something Jon knows very well and I've been getting more experienced with.

I don't really like beer. I do like the fruity lambics... Lindemans Framboise is my favorite. It's completely unbeer-like.

Since in PA there are so many rules & regulations regarding alcohol sales, when you do find cool beers, they cost a fortune. At least WAY more than in MA, which is how I view them. So every time I go visit my family in MA, I come back with few single beers, that I think Jon will like. Even though I don't like beer, I'm pretty good at picking them out, just from hanging out with him.

Jon pulled out a Lambic that I picked up for him last time I was in MA. It was a 2005 Cantillon Iris. It was just a straight up lambic. I had never tried one before. (How different can it be from Framboise?) But the shelf tag went on and on about it being an award winning Lambic... so into the cart it went.

This is from the importer:
Iris is made in the style of lambic – fermented by wild yeasts and aged in oak wine casks at the brewery – but with a couple of big differences. First, it is made entirely from malted barley, whereas traditional lambic uses one third unmalted wheat. In addition, the brewery has used fresh Hallertau hops in the boil and for dry-hopping the Iris. (Traditional lambic calls for hops that have been aged for several years, which impart virtually no hop flavor to the finished product.)

Iris is a rare and unusual treat to thrill the connoisseur of traditional Belgian beers – absolutely, utterly unique.


From the brewer:
The Cantillon brewery is closely linked to Brussels, a city which has the iris as its symbol. As the name indicates, the "marsh iris" is a plant growing in humid areas. The historical center of Brussels is built on swamps where this flower used to grow abundantly.
Iris

Artist : Julie Van Roy, 1998

In 1998, the Brussels Museum of the Gueuze celebrated its 20th anniversary. The Cantillon brewery decided to make a new spontaneous fermentation beer for this occasion, named after this symbolic flower.

It is a completely original beer which, contrary to the other products of the Brewery, is not brewed with 35% of wheat. The Iris, which is only made with malt of the pale ale type (giving a more amber colour to the beer) conserves the typical flavour of the spontaneous fermentation, the complex aromas and the vinous taste.

The hopping is different too. Lambic is made with 100% dried hops, for the Iris we use 50% of dried hops and 50% of fresh hops. The latter cause a superb acidity, the former, due to their tannins, enable to conserve the beer while preserving all its qualities.

After two years in the barrel, the Iris undergoes a second fresh hopping two weeks before the bottling. A linen bag, filled with hops, is soaked in the beer for two weeks. This technique, called "cold hopping", gives the beer a more intense savour and makes the smell and the taste more bitter.

Iris is brewed only once every season and all the beers come from the same brewing. This is why the beer is dated. The second fermentation is obtained by adding liquor.

Although it is a spontaneous fermentation beer, the Iris is very different from the Lambic. The amber colour and the bitter and slightly caramelized taste make it a complex beer.

Sounds good doesn't it?







My review:
Color ~ Dark amber/orangy color - pretty =)
Head ~ small nice light head
Lacing ~ a bit of lacing on the glass
Smell ~ ummm smells like beer (I say that to Jon all the time!) Ok... but after really smelling it... it's pretty funky... and a little citrusy and maybe a little spicy...
Flavor ~ Usually I say, tastes like beer... but not this time. I have to say, this lambic instantly and completely assaulted my mouth. The first flavors/tastes were overwhelmingly sour vinegary bitter orange. I couldn't get past that. I swallowed it and it immediately felt like someone punched me in the stomach. Also, my tongue felt very pruned.

I thought, crap... I got a bad bottle... we went upstairs to read reviews online....

You can read reviews here.

I guess it's supposed to be funky... stinky cheese rind, wet dog, funky barnyard, dirty socks... those are actual (good??) reviews! (why do people really want to drink this???)

So Jon & I were busy trying to name all of the funky flavors in this bitter nasty brew. The next day, I realized that he'd never actually said if liked it. He likes things that I find completely revolting, so I really had no idea.

He said that he didn't like it. It was a challenge to drink or to find any redeeming qualities about it.

So there you have it! If you like SOUR, bitter, funky barnyard in your brew, this Lambic is for you!

And while I'm sending Thank Yous...

Thank you Melissa from Of Soup & Love for your cool FoodNetwork Magazine giveaway!!

I'm excited! I can't wait to receive my first issue!

A Big Thank You!!

I just wanted to say a big public THANK YOU to DD!!!

DD helped (ummmm did all the work) to expand by blog to three columns!

I tried (and failed miserably) to do this myself.

DD doesn't have a blog yet... but you can check out her profile over at BakeSpace.

She has cool recipes & GORGEOUS cakes!

Thank you DD!!!!

Birmingham Bridge Tavern & Beer Reviews

So Saturday morning Jon woke up wanting Fish & Chips from the Birmingham Bridge Tavern. I LOVE LOVE LOVE their Jerk Chicken Wings, so I was more than happy to head over there for a late lunch. We invited Ericka & Drew (you might remember them from most of the gatherings at my house!) As it turned out, they had car trouble and couldn't make it.

Jon & I walked about 8 or 10 blocks from our house to the BBT (Birmingham Bridge Tavern) and took seats at the bar.

Kristin was are bartender. She's the owner's girlfriend and totally cool!

While Jon was perusing the beer selections, I asked if they had any brewed iced tea. She said that it would be a couple of minutes, but she'd make me some and disappeared off to the kitchen! What a sweetie!

By the time she returned, Jon had decided on a Samuel Smith Oatmeal Stout.



It was a very dark brown with a slight reddish tinge that you could only see if you held it up to the light.

The darkish foamy head dissipated pretty fast.

Let me start by saying, I'm not a beer drinker. I took a sip... and I've actually progressed a little past my standard answer of "it tastes like beer".

Ok, to me it did smell like beer. My first sip tasted sweet and almost mapley. Jon said, it's not maple, it's sweet from the malt. It had a bit of a bite but from the roasted roasted barley, not hops. Even though it wasn't a 'thick' beer, it had a lot of mouth feel.

Jon really liked it. Ummm... it's beer, so I'll definitely pass.

Then onto the next beer!
Jon decided he'd like to try a Baltika 8 Wheat Beer



Big fluffy head, that didn't last very long. Jon said it smells like the floor of a beer cooler... but said that's not a bad thing (really? doesn't sound so good to me!)

Jon took a sip and said, "mmmmmm" "It's interesting"

Ok... it kinda smelled & tasted like beer to me.

Jon: you can tell it's a wheat beer, but not German yeast, it's like an American wheat.

I thought it was a little citrusy. We both noted the lack of banana flavor you usually get in a wheat beer.

Would he have this one again? Probably not. It was ok. But not a winner.

And for his next beer! (hey we walked... plus I was only drinking iced tea... plus there is food coming up)

He chose a Barley Wine. I have NEVER tried a Barley Wine that I like. I take a sip and usually make a squinchy face that feels like I'm turning my face inside out. This was no different.

He picked Heavy Seas Below Decks Barley Wine



You can't really tell from the picture, but it's a nice dark copper color.

Jon didn't really have anything good to say about this Barley Wine.

He's made better Barley Wine. It's weak for Barley Wine. No mouth feel. Malt flavor doesn't last. It tastes watered down. It has a yucky aftertaste.

He definitely won't be having this again.

Ok... those are the beer reviews... although Kristin did create a beer drink for us that I'll add to the end.

On to the food!

Unfortunately for Jon, they were out fish. He usually gets the fish & chips when he goes. (he goes more often than I do, with his band)

He decided to get a burger with onion rings. One of the things he likes best about the BBT is that the food is always very hot. Lots of time pub/bar food could be hotter. But at the BBT, everything is piping hot! His burger was great. He usually gets a side of Thousand Island dressing, which you can see dripping down his hand. Also, all of these pictures were taken with Jon's phone and don't begin to illustrate how good everything is!



The onion rings were so crispy and delicious! It's a huge serving and even when we were full, we kept eating them! We did bring the left overs home and later on, a couple minutes in the toaster oven and they were still perfect!


I love their House Saland & French Onion Soup. I get it every time I go. At most places I try to try something different every time. Not here. I have my favorites and stick to them!

Yum! Hot melty cheesy French Onion Soup!


And my favorite favorite favorite... Jerk Wings!!! Every single time I drive by, I say, "I want some Jerk Wings" They come in as the #7 wings on their scale of 1 - 10. I think Erik the Red is #10... the hottest. But the Jerk Wings are so deliciously different, I always get them! They're not really 'saucy' like other hot wings. They are always piping hot and crispy!


And because I LOVE their Jerk stuff so much!! I got an order of Fried Pierogies w/Jerk Sauce to go! Into the toaster oven with the onion rings... Snack Time is ON!


We were talking to Kristin about drinks made with beer and she was wondering how a Hoegaarden would taste in a glass that had been swirled with Raspberry Schnapps. So she pulled out 3 glasses and poured some Raspberry Schnapps into each one. She swirled it around, dumped it and poured in the Hoegaarden. Wow! They were tasty! Even a non-beer drinker like me liked it!

So my last pic of the day... from the kinda blurry camera phone is ummmmm... I don't think we named it! But you can see the slight tinge of pink from the Raspberry Schnapps.


Their website is currently down... but you should definitely stop by for wings & beer! You won't be disappointed!

Birmingham Bridge Tavern
2901 Sarah Street
Pittsburgh, PA 15203
412-381-2739

Found it! (Choco-chip cookie brownies)

I didn't find 'the' blog that I saw originally. But I found it on Bakerella's Blog. It's a Betty Crocker recipe!

Bakerella is up for a Weblog Award!

Check out her cool blog... she has awesome pics and cool stuff!

Chocolate Chip Cookie on the Bottom - Brownie on Top??

Ugh!! I need to get better at bookmarking things!!

I can picture the brownies... yes... there was a bite gone! They might have been on a green plate.

I commented that they'd probably be in my Super Bowl spread.

Can I find the blog now? NO

They are certainly easy enough to make... but I really want to link back.

Can you help me find these decadent treats?

She used Ghirardelli Caramel Turtle Brownie Mix.

Again... thank you!!!

Carne Asada Tacos

One of the few things I miss about living in Southern California is Carne Asada!

I loved to drive through Robertos, Jilbertos, Albertos... any of those wicked good drive through Mexican places. Mmmmmm Carne Asada Burritos, the size of your arm! Guacamole & Onions? YES PLEASE! Mmmmm... it took me forever to figure out that the onions on those burritos were just onions in lime juice w/cilantro. But man, does that make a differnce! YUM!

I found a recipe for Carne Asada by Tyler Florence. His Mojo Marinade is awesome on Flank Steak!

I've been dying for Flank Steak since I got an electric knife and a cast iron grill/griddle for Christmas. So last week... Flank Steak was on sale... and I decided it was time for some Carne Asada!!

For the Mojo Marinade you'll need...
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
(I usually add cumin to this and totally forgot)


(yeah... I found out I had used all of the jalapenos from my garden... so I just diced up some Trappey's)

The night before, I minced the garlic & jalapeno & cilantro and whisked it with the lime juice, orange juice, vinegar, olive oil, salt and pepper.


I put that in the fridge. You don't have to make it the night before. But I don't have a lot of time before I leave for work in the morning, so I wanted to be able to just drop my steak in before work.

Then I made my Onion Relish. I diced the onion & chopped some cilantro and juiced a couple of limes.




I shook it up in a mason jar and put that in the fridge too.


The next morning... I dropped my flank steak into the Mojo Marinade in a FoodSaver container.

(mmmm.... isn't that beautiful??)

Flip it over to get it all covered.


Vacuum seal and back into the fridge before I head out the door.


Home from work... I took the steak out of the marinade to let it warm up a little before I put it on the grill.


Onto a preheated grill! *sizzle*


Oh yeah... grill marks baby!!


Woohoo!!! The best grill marks I've ever made!!


Let the steak rest for about 5 minutes before cutting it.


Mmmmmm Carne Asada!!


Time for tacos!!!
With some Onion Relish, Guacamole, Diced Tomatoes and a little Cilantro... mmmmmmm




Add some Mexican Rice and Refried Beans.


These were the BEST tacos I've ever had!!

Melissa's Cool Giveaway/Shameless Promotion

Check out Melissa of Of Soup and Love's cool blog! She's giving away a Food Network Magazine subscription!

She's fun, funny, cooks great food and has great pics!

Canadian Guy makes Ciabatta??

I meant to bookmark a blog by a Canadian guy who's wife loved ciabatta from a local bakery... last summer they stopped making ciabatta... so he learned how to make it himself and now makes it better than the bakery.... Does anyone remember him? Can you point me to his blog?

Thank you Thank you Thank you!!!

Monte Cristos

I've wanted to try a Monte Cristo for YEARS. An old boyfriend ordered them often, but I never tried one. The combination always sounded kinda weird... meat & cheese & French toast, but I was always very curious.



Aaron McCargo Jr made them on Big Daddy's House recently. And then Bob from Cooking Stuff was talking about a Monte Cristo-like sandwich over on BakeSpace in one of the Dinner Threads.

I decided it was time to take care of my curiosity.

I pretty much used Aaron McCargo Jr's recipe.

I made the sandwiches the same, but I changed up the Cranberry Syrup a little. I didn't want to put cold syrup on my hot sandwiches, so I heated it. I also used whole berry cranberry sauce for a little more texture.

Monte Cristo
4 eggs
1/4 C milk (approx)
1 tsp vanilla
1 tsp cinnamon
pinch of sugar
pinch of salt
6 slices of bread
6 slices of swiss
sliced ham
sliced turkey
butter

Preheat oven to 350F
Whisk together eggs, milk, vanilla, cinnamon, sugar and salt.
Assemble sandwiches (make them to your liking - maybe you like more meat or less.. however you like it)

Melt butter in a skillet.

Dip entire assembled sandwich into egg mixture and place dipped sandwich in hot skillet.

Cook sandwiches until golden and flip. When the other side is golden, remove to a cookie sheet and bake in 350F oven until cheese is all melty and sandwich is heated through.

Serve with Maple Cranberry Sauce.

Maple Cranberry Sauce
1 16oz can whole berry cranberry sauce
1/4 C maple syrup
salt & pepper to taste

Heat all ingredients in small sauce pan until warmed through.

~~~~~~~~~~~~~~~~~~~~~

Ok.... eggs


Plus milk, vanilla, cinnamon, sugar, and salt.


Whisk it up.


Assemble your sammies

Swiss


Ham


Smoked Turkey


More Swiss


Heat up the skillet and add butter


Dip your sandwiches into the egg mixture






And into the skillet


Turn when golden


And into the oven to ensure warm melty goodness!


Some warm yummy chunky Cranberry Maple Sauce


It's dinner time!!!!




So the verdict?

Tawny didn't like it. (I think she did eat the whole thing... or most of it... she tried disassembling it... definitely not a winner in her book)

Jon said, "I could eat it again" Which led to a discussion of....
So if you had to rate The Monte Cristo, which answer is most correct?

Would definitely recommend it to a friend.
Would probably recommend it to a friend.
May or May Not recommend it to a friend.
Would probably not recommend it to a friend.
Would definitely not recommend it to a friend.

He didn't really say which the answer was! But I think he would eat it without complaint if I made them again, but he would not actually 'request' them.

I enjoyed it. I did add Dijon mustard to mine and instead of dipping the sandwich, I added the Cranberry Maple Sauce to the inside. Next time, I'd add the Dijon while assembling.

I think this is something that I'll suddenly have a craving for and will end up making again, but probably not often, due to the lackluster response of my family.

January Wine Tasting ~ Part Two ~ Riesling

Ok… more January Wine Tasting ~ Riesling.

Of course this is Jon and me.


Returning tasters: Ericka & Drew (isn’t Ericka adorable??)


And last, but certainly not least our newest tasters: Whitney & Jeff


Most bottles said that Riesling pairs well with spicy foods. So I made some Spicy Empanadas, and some Spicy Curried Potato Pockets… I guess it was a little like a Baked Samosa, but I dunno… I was just winging it with spicy flavors I enjoy! Also I had a fruit plate with red grapes, cantaloupe and Granny Smith apples. I picked up a Morbier Cheese. I had never tried Morbier before and really loved it! It has creamy texture and a mild buttery flavor. Ericka & Drew brought a very tasty Bleu Cheese that was on the mild side, but had just the right bite. Whitney & Jeff brought a Cold Crab Dip that was out of this world. I could have eaten the entire thing by myself! They also brought a Steelers cake!

First up was the wine I picked up. I wanted something similar to the V. Sattui Winery Off Dry Johannisberg Riesling that I had at Whitney’s on New Year’s Day.

Name:Hermann J Wiemer Riesling Semi-Dry
Price: $16.99
Year: 2006
PHOTO of bottle




Short intro from the wine maker about the wine:
Nothing about the ‘wine’ on the bottle… only the winery… this is from the website: Semi-Dry Rheingau style Riesling with ripe, expressive nose with fresh and floral notes of citrus and lime fruit. Nice texture and some sweetness balanced by complex minerality with a soft citrus finish.


Review:
~Marguerite – Wow! I couldn’t pick out any specific flavors, but it was a nice fresh crisp flavor and I really enjoyed it.

~Jon – I like it! It’s very sweet

~Ericka – Smells fruity…ohhhh… that’s nice!
Better for food pairing – cleaner lighter taste

~Drew – I like it. It’s good

~Whitney – Smells… mmmmmm… not dry at all

~Jeff – I could drink this (Jeff is a fellow non-wine drinker… but even more so than Jon and me)

Would you buy again? Definitely

Wine Pairing Ideas/Recipes: Hmmm… I’m still not very good at this part. I liked to drink this with no food I think!


Ericka picked out the next wine.

Name: Graff Fraacher Himmelreich Riesling Spatlese
Price: $9.99
Year: 2007
PHOTO of bottle




Short intro from the wine maker about the wine:
From the famous “Heavenly Kingdom” vineyard in the town off Graach. This lovely Mosel Riesling has a bouquet and flavor profile reminiscent of lime, apricots and citrus fruit. Sweet, but crisp, and a perfect match with seafood, salads, and spicy cuisine.

Review:
~Marguerite – Sweet, I can taste the apricot. It’s almost fizzy. Nice after some grapes

~Jon – No smell… very sweet

~Ericka – mmmmm…. Really different from the Wiemer… kinda fizzy…. Likes the Wiemer better with spicy… has almost a liqueur aftertaste… is better for a dessert wine… almost effervescent

~Drew – sweeter than the Wiemer… a German maiden’s bare foot

~Whitney – Not as fragrant as Wiemer… smooth… kind of like Champagne without bubbles… nice after spicy

~Jeff – almost like a liqueur… has an aftershock

Would you buy again? Hmm… not if I could find the V Sattui or Hermann Wiemer

Wine Pairing Ideas/Recipes: yeah… I’m still not good at this… I liked it best without food.

And the first of two wines that Whitney picked.

Name: Kallfelz Estate Single Vineyard Riesling Kabinett
Price: $14.99 (on sale… regular price $23.99)
Year: 2006
PHOTO of bottle




Short intro from the wine maker about the wine:
Intensive bouquet with ripe and matured fruit aromas. This wine has a rich, long lasting aftertaste.

Review:
~Marguerite – Strong smell – I took a sip and made a squinchy face… it puckers my tongue… yuck after grapes

~Jon – Aromatic – likes it

~Ericka – Smells like Wiemer… fizzy feel… not as sweet… more citrusy

~Drew – Great! Not too sweet… sharp… kinda spicy

~Whitney – a little drier… lingering aftertaste…

~Jeff – Oh NO!


Would you buy again? No… I didn’t like this one

Wine Pairing Ideas/Recipes: Sorry…no…

And our final wine of the evening… also picked by Whitney…

Name: Columbia Winery Cellarmaster’s Riesling
Price: $6.99
Year: 2007
PHOTO of bottle




Short intro from the wine maker about the wine:
Our Cellarmaster’s Riesling offers fragrant honey, pear and apricot aromas that lead to delectable fruit flavors and crisp acidity. Enjoy with spicy foods, fresh fruit desserts or sipping on your deck or patio.

Review:
~Marguerite – Smells sweet… tastes sweet… syrupy sweet… tastes less sweet and more enjoyable after grapes

~Jon – Sweet like a wine cooler

~Ericka – Smells milder than the Wiemer and Kallfelz… likes the honey flavor… awesome to just drink, sipping by the fire… very nice alone

~Drew – Very sweet

~Whitney – Very mild – after Mexican Empanada it tastes like apple streusel

~Jeff - smooth

Would you buy again? No… too sweet

Wine Pairing Ideas/Recipes: It’s so sweet it could ‘be’ dessert.


So… Our picks in order of favorite to least favorite

Marguerite ~ Wiemer, Graff, Columbia, Kallfelz
Jon ~ Columbia, Kallfelz, Graff, Wiemer
Ericka ~ Wiemer, Columbia, Graff, Kallfelz
Drew ~ Kallfelz, Wiemer, Graff, Columbia
Whitney ~ Columbia, Wiemer, Graff, Kallfelz
Jeff ~ Columbia, Wiemer, Graff, Kallfelz

Overall the Columbia was a favorite and the Kallfelz was the least favored (the Kallfelz was also the most expensive.

A few more pics from the evening…

Ericka’s fun campy wine sipping pose


Fruit Plate


Morbier… apparently it has a very pungent aroma. I hadn’t noticed and enjoyed it so much that I refused to ‘smell’ it!




According to Drew this is a funky cool pic…


My super cool wine bucket aka stock pot!


And dessert!! Pittsburgh’s Going to the Super Bowl!!!



I started the little Pittsburgh chapter of the BakeSpace Wine Club as an educational adventure. I don't like wine, or at least I didn't. I was just hoping to learn a little more about it and maybe stumble over wine that I do like. It took three wines... but I found one I that I like! Thank you BakeSpace Wine Club!!