Wine Musings

By Michael J Gelb and Deborah Domanski

Maison du Luxembourg – Brussels

By Michael Gelb | February 23, 2011

We arrived in Brussels for the first stage of our long overdue honeymoon after 24 hours of schlepping. This trip is all all about Love: love for one another and our mutual love of wine, food and joie d’vivre.

After finding a lovely place for espresso we hit the gym and then took a nap. Before we could say “voila” it was time for dinner.

Our hotel concierge recommended one of the many Moules-Frites establishments that seem to garner much of the praise and attention of tourists but we went in another direction. Following our intuition we reserved a table at a small bistro right around the corner from the Renaissance Hotel. We discovered later that the reason our concierge didn’t recommend it was that the chef had left the Renaissance because he didn’t want to conform to the Pan-Euro menu standards imposed by the hotel chain.

Maison du Luxembourg

We were magnetized to Maison du Luxembourg by the simple, elegant decor and the apparent originality on the printed menu displayed next to the door. We also discovered a 2008 Chevillion Old Vines Nuits St George on the list for 70 Euro, and that sealed the deal.

The wisdom of following our intuition was confirmed when the Amuse Bouche arrived: Mussels in a magnicent light/rich saffron emulsion and tuna sashimi in a tomato broth with capers. Our bouches were duly amused!

For the first course we had Zucchini flowers stuffed with baby sheep cheese – as good a rendition as anywhere, and the star of the meal: thinly sliced smoked duck with summer truffles and fresh herbs: OMG! When the appetizers are this good I tend to be wary of the main courses as they often disappoint. But not c’est soir. Lamb prepared 2 ways: a sashimi of leg and a loin crusted with garlic and parsley; and a perfectly cooked sea bass with a sauce of fresh tomato, baby artichokes and caper.

Thinly sliced smoked duck with summer truffles and fresh herbs

And, the real test of a wine, a lover or a restaurant is to have it again the next night. MdL was as good on the tablecloth on Friday as she was on Thursday!

Lobster in a tomato, tarragon and almond emulsion

The chef sent out a different Amuse, knowing that we were repeat guests – a luscious piece of shimmering halibut in his signature saffron emulsion. We had to have the duck/truffle salad back for an encore and we enjoyed another starter of perfectly cooked lobster in a tomato, tarragon and almond emulsion. The Sea Bream with fresh herbs was another star and the Entrecote with Bearnaise had a rich, lush flavor although this cut is a bit tougher than the ribeyes and sirloins we enjoy at home. Oh, the wine? They let us bring our own bottle of Brick House Boulder Block 2008, sans fee de corkage!!! Now you know why we love Maison du Luxembourg!

Mango sorbet, fresh stewed fig with raspberry sauce

We aren’t usually dessert eaters but we made an exception when the chef sent us an impromptu “Frequent Diner Award” of mango sorbet, fresh stewed fig with raspberry and raspberry sauce along with a glass of champagne. The flavors and textures of the dessert showed the same harmony, delicacy and deliciousness as the savory dishes.

We chatted with the chef – Philippe Lecomte – who mentioned that he had traveled to Napa to meet Thomas Keller for whom he expressed great admiration. Lecomte has chosen excellent role models, and the proof is what he’s putting on his customer’s plates at resonable prices.

Chef Philippe Lecomte

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Wine, Beauty and Genius!

By Michael Gelb | January 25, 2011

Last night I had the privilege of making dinner for Nobel Laureate (Physics), Murray Gell-Man.

Renowned for his elegant theory of subatomic particles (Quarks*), Murray is, at age 81, vital, incisive, witty and charming.

We discussed the history of genius; (great to do this with a bonafide genius!). I gave him the criteria described in Discover Your Genius and he did a pretty good job of guessing the members of my Dream Team. (He’s one of the few people to ever get Brunelleschi.)

We enjoyed a Pierre Peters Champagne with our Lobster and Green Chile Pasta, a 1998 Borgogno Riserva Barolo with our Dijon-Sage Chicken and a Daniel Bouju “Empereur” Cognac with our comparative tasting of dark chocolates. Yum!

Like his former colleague Albert Einstein, Murray is insatiably curious, passionate about learning, and wonderfully playful; (don’t you love the specs we are wearing in the photo?). Einstein said, “Things should be made as simple as possible, not simpler.” Murray’s work is an example of this optimal simplicity. And, at the heart of the simplicity, (in the midst of complexity,) is the quest for Truth and Beauty. Check out his TED talk on Beauty and Truth in Physics.

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Decanter Magazine (January, 2011) review of Wine Drinking for Inspired Thinking

By Michael Gelb | January 3, 2011

Wine Drinking for Inspired Thinking: Uncork Your Creative Juices by Michael J Gelb (Running Press): Savour wine with the whole brain—that’s the message from Michael J Gelb, author of 11 books on creativity and innovation. He explains how to use your creative right brain to appreciate wine, and also shares his tips on ordering wine, finding the best-value bottles as well as the etiquette of wine tasting. A witty, easy to read and inspiring book for all enthusiasts. —Decanter Magazine, January 2011

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Wine Drinking for Inspired Thinking: Holiday Gift Idea

By Deborah Domanski & Michael Gelb | December 17, 2010

Wondering about the right holiday present for friends, family or clients?

Brighten this Christmas, Hanukah, Kwanza, Diwali, New Years with an Autographed First edition copy of WINE DRINKING for INSPIRED THINKING: Uncork Your Creative Juices!

Here’s what some of the world’s leading wine writers say about this book:

Wine Drinking for Inspired Thinking: Uncork Your Creative Juices is one of the most practical and useful books about a consumer’s experience in dealing with the subject of wine that I have ever read. There is an enormous amount of terrific, and more importantly, reliable and useful information in this book by Michael Gelb. Highly recommended. Robert Parker Jr. The Wine Advocate

There are more books on wine available now than ever before, but this one is special. In Wine Drinking for Inspired Thinking: Uncork Your Creative Juices, Michael Gelb has taken a totally different approach to understanding and having fun with wine by combining poetry, philosophy, art, music, and science. This is not a book just about wine but the many people who have enjoyed the pleasures of wine throughout history. It is also filled with valuable information on buying, storing, and serving wine, along with his ultimate wine and food combinations. In the process, Gelb inspires us to enjoy a more creative approach to the art of living and drinking. Kevin Zraly, Author of The Complete Windows on the World Wine Course

Michael Gelb takes a mind-altering, life-changing approach to wine and the mind in this wonderful book. Drink deeply from his delightful perspective and savor life fully lived. Natalie MacLean, four-time James Beard award-winning author of Red, White and Drunk All Over

If you cannot imagine having Socrates, Shakespeare and Da Vinci over to laugh at your jokes, weep at your poetry and beg for your advice on wine, then your work/play balance might need serious adjustment. Your only hope is to go immerse yourself in Michael Gelb’s delightful new book, and discover why the best things in the world to open together are a bottle of wine and your mind. Jennifer Rosen, author of The Cork Jester’s Guide to Wine and winner of the 2005 James Beard Award for Internet Wine Writing

SALE:

Buy a Wine Drinking for Inspired Thinking: Uncork Your Creative Juices T-shirt for 50% off this holiday season! Original price $24 on sale now for only $12, (price includes shipping in the U.S.).

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Darden 3 Minute Leader Video

By Deborah Domanski & Michael Gelb | December 7, 2010

On a recent visit to beautiful Charlottesville, Virginia to co-teach Leading Innovation with Professor Jim Clawson, I recorded this video as part of Darden’s 3-minute leader series.

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Wine Spectator Magazine – December 31 Issue

By Michael Gelb | December 6, 2010

Wine Drinking for Inspired Thinking: Uncork Your Creative Juices is featured in the December 31 issue of Wine Spectator Magazine on Page 29.

Here’s the (edited for accuracy!) text:

Fuel for Thought

Self-help author Michael Gelb prescribes wine for the mind

From juggling on stage with the Rolling Stones to teaching martial arts, New York Times’ best-selling author Michael Gelb has led an unusual life. Author of 12 books, including How to Think Like Leonardo Da Vinci, he’s taken his passions in life-juggling, art and now wine-and translated them into life-coaching techniques. His current book, Wine Drinking for Inspired Thinking, Uncork Your Creative Juices, instructs readers to take a more creative approach to living and wine drinking. Gelb spoke with freelance writer Greg O’Byrne about his favorite bottles and why he thinks drinking wine is the key to creativity.

Wine Spectator: What inspires your latest book?

Michael Gelb: The through-line of my work over the past 30 years is about taking the great minds of history and making their wisdom accessible to people so that they can live more creative lives. It’s about brain power, improving your mind as you get older. When we drink wine mindfully we feel the animated spirit of the get-togethers at the ancient Greek Symposium, the Medici Palazzo, and the creativity around Thomas Jefferson’s dinner table.

Every country has a phrase for the joy of life. The Italians have la dolce vita. The French have joie de vivre. But in the U.S.A. all we have is happy hour.

WS: Do you drink every night with dinner?

MG: Yes, applying the intelligence of moderation, wine is an exquisite elixir you can enjoy every day. Last night we had the Brick House Boulder Block Pinot Noir 2008.

WS: What was your first memorable bottle?
MG: It was Bolla Valpolicella at a romantic dinner with my first true love when I was a freshman at Clark University. Not the greatest wine, but a great moment.

WS: What is your best bottle of all time?
MG: The benchmark bottle that got me started seriously with wine was a 1982 Pichon Comtesse de Lalande-it blew me away out of the gate. My best bottle was probably the 1961 Latour. It was a perfect wine made even more special because I shared it with my parents to celebrate their 50th wedding anniversary.

WS: Have you visited many wine regions?
On my 50th birthday I went to Bordeaux and visited all the great wineries. My wife and I recently went bicycling through Burgundy. We’ve also visited Napa and Sonoma, the Loire Valley, Tuscany, and our favorite: Piemonte. Visiting wineries and meeting winemakers deeply enriches the experience of wine tasting. When you taste those same wines later in life they can transport you back to the source.

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Center of Effort

By Deborah Domanski & Michael Gelb | October 27, 2010

I recently had the opportunity to experience the newly released wines from Center of Effort in California’s Edna Valley.

Deborah and I shared the Chardonnay with Greg O’Byrne, Advanced Sommelier and organizer of the Santa Fe Wine & Chile Fiesta, and Erin Wade, owner of the delightful salad bistro: Vinaigrette. We drank the Chard after a Raveneau single vineyard Chablis.

I shared the Pinot Noir with my friend Aimee Lasseigne at La Sirene (New York’s best BYO restaurant). Aimee is a Certified Sommelier and retail angel at New York’s BottleRocket wine store. We tasted the CoE against a Nicolas Potel single vineyard Nuit St. Goerges.

Both CoE wines showed very well.

Here are some of the comments:

2008 Chardonnay:

Superb clarity…lovely golden straw color

Aromas of hazelnut and pear

Elegant palate…balanced and in proportion

Warm and refreshing at the same time – a great wine for all year round, but perfect on a crisp autumn eve. Somehow the wine is in harmony with the hues of the changing leaves

2008 Pinot Noir:

The nose offers medium-plus intensity aromas of flowers, red cherry, strawberry jam, and the just-opened lid of a carton of Neapolitan ice cream

The palate is full bodied, dry, medium-high acidity, light tannin, powerful intensity, rose petals and red cherries on fire

Surprising aging potential here…actually more complex than the Potel NSG.

I was introduced to these wines by Bill Swanson, one of the principals behind this project. Bill has the kind of passion and enthusiasm for excellence that makes him a great CEO, (he runs Raytheon) and here, he translates that commitment into some outstanding wines! With his collaborator Rob Rossi, he explains the name on his label:

“Our estate vineyard lies in the foothills of the western Edna Valley on California’s Central Coast. Here, a rare confluence of lean sandy soils, reliable marine breezes and nuanced exposures is destined to produce profound Chardonnay and Pinot Noir. There is nothing expedient in our winemaking approach. We embrace the detailed, labor-intensive methods that are required to produce the finest wines. Even then, only a handful of elite lots from each vintage are ultimately deemed worthy for designation under the Center of Effort label. The resulting Chardonnay and Pinot Noir are, we believe, without parallel. They represent the intersection of caretaking, skill and commitment—truly a ‘Center of Effort.’”

click for more information

Center of Effort Wines does not yet have a website but has registered the domain www.centerofeffortwine.com

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Come explore the relationship between wine & creative inspiration!

By Deborah Domanski & Michael Gelb | August 6, 2010

20th Annual Santa Fe Wine & Chile Fiesta

September 22—26, 2010

Wine Drinking for Inspired Thinking With Author Michael Gelb

Socrates expresses the magic that happens when people gather together in a convivial environment to enjoy wine, poetry and music: “You will find that suddenly something extraordinary happens. As they are speaking, it’s as if a spark ignites, passing from one speaker to another, and as it travels it gathers strength, building into a warm and illuminating flame of mutual understanding which none of them could have achieved alone.”

Michael Gelb will team up with Master Sommelier Joe Spellman to explore the relationship between wine and creative inspiration. A comparative tasting of Pio Cesare Barolo and Barbaresco from the superb 2004 & 2005 vintages will serve as a catalyst for your creative juices. Although most groups don’t think of themselves as poetic, after the second glass of wine everyone is a poet!

Be part of a tradition that has inspired many of the greatest minds in history!

A signed copy of the book Wine Drinking for Inspired Thinking is included.

September 24, 2010
3:00pm to 4:00pm

La Fonda Hotel

100 E. San Francisco St.

Santa Fe, NM 87501

$75
Tickets to all events are available online at santafewineandchile.org

Phone: (505) 438-8060 (to order tickets by phone)

2010 SANTA FE WINE & CHILE BROCHURE (pdf download)

Click on the image above to download the pdf of the 2010 Santa Fe Wine & Chile Brochure.

Michael Gelb talks about his book.

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The Restaurant Guys with Michael J. Gelb

By Deborah Domanski & Michael Gelb | July 17, 2010

Listen to Michael’s radio interview with Mark Pascal and Francis Schott, The Restaurant Guys in which he discusses his new book Wine Drinking for Inspired Thinking: Uncork Your Creative Juices.

The Restaurant Guys are to the discussion of wine and food what Click and Clack are to “Car Talk.” They have been in the restaurant and wine business on the high end for about 20 years each. They own and operate Stage Left & Catherine Lombardi Restaurants in New Brunswick, NJ, among the most highly regarded Contemporary American Restaurants on the East Coast.

The Restaurant Guys with Michael J. Gelb

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