Tag Archives: Halloween wine

Halloween wine tale 2022: Star Trek: The Wine Generation

headhots of Captain Kirk and Captain Picard
Kirk? Picard? Just different — the result is the same, and when it comes to saving $10 wine, that’s what matters.

The WC’s Halloween wine tale returns after a five-year absence: The USS Wine Curmudgeon must cross the three-tier zone to rescue a shipload of $10 wine from the clutches of the Imperial Distributor Empire

Captain’s log, Stardate 3554.1: Just six hours ago, the USS Wine Curmudgeon crew was enjoying some much deserved shore leave with Gascon whites and Spanish roses when a message from Admiral McMillan sent us to the edge of the three-tier zone.

“Captain, a New Orleanian trader named McNally claims he has a shipload of quality $10 California red and white wine, and he is willing to sell it to us. But we have to meet his ship on the Imperial Distributor Empire side of the three-tier zone to get it.”

“Admiral, with all due respect, and I understand that a shipload of quality $10 California red and white wine is among the rarest things in the Federation. But this sounds like a trap.”

“Agreed, Captain. But if we can bring that wine into the Federation, it will change the balance of power in the quadrant. So WineFleet has agreed to take the chance. Meet McNally and bring back that wine.”

“Captain, I know McNally has helped us out in the past,” said my first officer, Cmdr. Bratcher. “But cross the three-tier zone? That could start a war. And the Imperial Distributor Empire has enough lawyers to fight it – and to win it.”

“True, No. 1. But orders are orders.”

Dr. Marmon signaled from sick bay. “Captain, is it true? We’re crossing the three-tier zone?”

“Yes, Bones.”

“Well, Captain, I hope you know what you’re doing. I’m a physician, not a winemaker.”

The tension on the bridge was as thick as a 15.5 percent Aussie shiraz. Lt. Tish, at the helm, looked at me.

“Mr. Tish, set course for the rendezvous coordinates inside the three-tier zone. Lt. Carter, ready phasers and photon torpedoes. Mr. Bileti, engage – and let’s see if we can find some quality $10 wine.”

Three hours deep inside the three-tier zone, but no sign of McNally’s ship.

“What do you see on the sensors, Mr. Tish?”

“Not a thing, Captain.”

And then we didn’t need the sensors. Four Imperial Distributor Empire winebirds uncloaked around us, and we were surrounded.

“Lt. Carter, shields up. Go to red alert.” I signaled engineering: “Mr. McIntyre, we may need those warp engines at any second. Be ready.”

“Aye, Captain,” said Mac. “I can give you any second, and maybe a wee bit more.”

“We’re being hailed, Captain.”

“Put it on the screen, Lt. Carter.”

“Greetings, Captain. I am Chief Operating Officer Markup, commanding the Imperial Distributor Empire flagship Monopoly. It’s an honor to meet you – we’ve heard so much about the USS Wine Curmudgeon. May I ask what you’re doing so far inside the three-tier zone?”

“Thank you, Chief Operating Officer. We’re answering a distress call. … from a trader named McNally.”

“Ah,” said Markup. “Yes, poor McNally. I’m afraid you’re too late. He had a mishap with too much smoke-tainted Napa cabernet.” And then Markup smiled, but there was nothing pleasant in the way he did it.

“I’ve been waiting a long time for this,” said Markup. “Captain, you will lower your shields and surrender. And the Imperial Distributor Empire will never have to put up with your foolishness again.”

I motioned Carter to cut the transmission.

“Options?” I asked.

“Fire the phasers and photon torpedoes,” said Carter. “They have no honor.”

“Maybe we can negotiate with them, Captain,” said Bileti. “That’s better than getting blasted.”

“True, Mr. Bileti. But I don’t relish the prospect of spending the rest of my life drinking $45 pinot noir that doesn’t have much pinot noir in it.”

Then Bratcher raised his eyebrows, and I knew we might have a way out. “Captain,” he said, “I seem to recall a similar situation on planet Lubbock, when we ran into a little trouble with the local authorities.”

“We did indeed, No. 1, we did indeed.” And then I grinned.

Markup was no longer smiling when we resumed the transmission. “Well, Captain?”

“I have a deal to offer you, Chief Operating Officer. We have a shipment of rare red Bordeaux, worth thousands of dollars a bottle, and rated 101 points – and by two critics. How about a trade? Our wine for McNally’s $10 wine? Who on your side of the three-tier zone is going miss a little $10 wine? And imagine how much you can inflate the margins on that Bordeaux – and how pleased the Imperial Distributor Empire will be.”

“101 points? Really? And from two critics?”

I named the critics – and Markup looked like he was going to drool through the screen.

“Well,” he said, “I don’t know. …”

“Then I guess you’ll just have to blow us up,” I said, and motioned to Carter to cut the transmission.

“Go ahead, No. 1, you know what to do.” And Bratcher headed off the bridge toward No. 2 transporter station.

Then I signaled Mac. “Commander, we’re not only going to need that extra second, but you’ll have to time a transporter exchange perfectly and then give us warp 7 faster than anyone has ever done it.”

“Aye, Captain,” he said. “Faster than anyone has done it, and maybe a wee bit more.”

“All right,” said Markup when we resumed transmission. “It’s a deal. But I want to see the goods first.”

“No. 1, transport a bottle of wine to the Monopoly.”

Markup was handed the wine. He took out a corkscrew, struggled a bit, pulled the cork, smelled the wine. “Is that a tobacco humidor? Is that savory red licorice? Is that – and I can’t believe this – is that barely ripe black currant?”

“It’s all yours,” I said. “We’ll drop shields at the same time, transport the wine at the same time, and each go on our way.”

“Done,” said Markup, and he made hand signals to several crew members on his bridge.

“Now, Mac,” I said. “Now, because if you don’t do it now, it’s too late.”

The transporter flashed, and then the ship seemed to lurch for a split second – but went to warp almost before the lurch ended. And as we headed out of the three-tier zone, there was a blink in the distance.

“Something on my sensors,” said Tish. “No, it’s not there anymore. And the Monopoly. … it’s not there anymore, either. It just vanished.”

“Indeed,” said Bratcher, who had returned to the bridge. “Captain, how could that happen?”

“Well, No. 1,” I said, “could there have been something wrong with the wine? Anything that scores 101 points isn’t going to be very stable, is it? And especially if some of it is laced with anti-matter that we’ve been saving since that incident on planet Lubbock. Try to transport it, and who knows how big the explosion will be?”

“That’s all well and good, Captain,” said Carter, “and I understand they would have destroyed us regardless, so you had to use the anti-matter. But how did you know Markup would go for the trade? The Imperial Distributor Empire is supposed to have the savviest business executives in the quadrant.”

“Well, Carter, it’s like you said earlier. Show them 101 points and inflated margins, and they forget about everything else. That’s when happens when you have no honor.”
Cue theme music

A tip o’ the Curmudgeon’s fedora to Star Trek and Gene Roddenberry — because, frankly, he knew what he was doing. How often do decades-old TV shows still matter? I had pretty much given up writing a Halloween parody for the blog when this came to me. And the names of the crew? Purely a coincidence if they sound like the names of anyone I know.

More Halloween wine tales
A Halloween wine tale 2017: Dr. Who
A Halloween wine tale 2016: Kolchak: The Wine Stalker
A Halloween wine tale 2015: I am Legend
A Halloween wine tale 2014: Frankenstein
A Halloween wine tale 2013: Dracula

Halloween wine tales 2021

halloween wine
Mothra, dude, let’s hold off on this until we read the WC’s Halloween stories.

A blog tradition — five spooky Hallo-wine stories

Sorry about that. Couldn’t resist the pun.

I wrote five Halloween posts; frankly, all damned good and some even better. I’m actually kind of surprised no one optioned the Kolchak story.

And, since it’s Halloween, don’t overlook last month’s Bogle ghost story contest suggestions.

Enjoy.

A Halloween wine tale 2017: Dr. Who
A Halloween wine tale 2016: Kolchak: The Wine Stalker
A Halloween wine tale 2015: I am Legend
A Halloween wine tale 2014: Frankenstein
A Halloween wine tale 2013: Dracula

Winebits 719: Grey Poupon, Halloween wine, wine growlers

halloween wine
Where’s the side pouch for the wine?

This week’s wine news: How about Grey Poupon wine? Plus, Franzia returns with Halloween costumes and California allows wine growlers

The horror, the horror: How about white wine infused with mustard seeds? That’s the latest marketing ploy from Big Food’s Kraft Heinz, and it only set you back $30. Which, of course, also would buy three terrific $10 wines or a very, very nice French wine. But that’s what marketing geniuses do these days – find ways for us to waste our money so they can pat themselves on the back for another brilliant promotion. And I’m not the only who feels that way. The San Francisco Chronicle’s Esther Mobley, usually about as level-headed as wine writers get, called it terrible (and blamed Alison Roman).

Bring on the Franzia costumes! Yes, this is silly (though not as silly as $30 Grey Poupon wine), but it appeals to all my cranky ex-newspaperman instincts. You can dress up like a box of Franzia wine for Halloween – and, given the cost of the Grey Poupon wine, it’s a deal at $40. I wrote about this last year, but it’s worth mentioning again because so many women of a certain age will show up at Halloween parties dressed like this. The costumes are made of soft material and fit from the shoulders to the thighs of a typical adult – and include a side pouch for wine.

Wine growlers: One of the things that made craft beer so hip was the growler. Bring a bottle to the local craft producer and get it filled – no cans, no bottle tops, and great Instagram pictures. A new law in California will allow all wineries to do the same thing. In other words, bring an old wine bottle, fill it up, take it home, and repeat. Dare I say that that is not only sustainable, but cool? And doesn’t involve paying $30 for Grey Poupon wine.

Halloween wine tales 2020

Halloween
“What’s better than a glass of wine and a WC Halloween parody post?

A blog tradition — the five Halloween wine tales from the middle of the decade.

Who else but the Wine Curmudgeon could combine Halloween and terrific parody, taking on the various foolishness inherent in the wine business? And there’s even a post about witches, for good measure.

A Halloween wine tale 2017: Dr. Who
A Halloween wine tale 2016: Kolchak: The Wine Stalker
A Halloween wine tale 2015: I am Legend
A Halloween wine tale 2014: Frankenstein
A Halloween wine tale 2013: Dracula

Photo: “Witch” by freestocks.org is marked with CC0 1.0

Winebits 669: Halloween wine, expensive wine, intellectual property

halloween wine
“Trick or wine?”

This week’s wine news: Dress up like a box of wine for Halloween. Plus, Eric Asimov on why we can’t afford the world’s great wines and intellectual property rights vs. the First Amendment.

The right costume? Want to be a box of wine for Halloween? A Detroit radio station reports that Franzia is making that possible. “The Francia boxed wine costume is only $25 and comes in two flavors, Chillable Red and Sunset Blush.” There is also a wine backpack, so you can drink wine while you look like it. No word on how many points the costume gets, though I wouldn’t be surprised if someone, somewhere, gave it a score.

No great wine for us: The New York Times’ Eric Asimov rants about one of the Wine Curmudgeon’s favorite topics: The ridiculous prices of the world’s great wines. “Among the many ways the rich are different from you and me: Only they can afford grand cru Burgundy. That wasn’t always the case. … For example, back in 1994, a bottle of Comte Georges de Vogüé Musigny 1991, a grand cru, retailed for $80 (the equivalent of $141 in 2020, accounting for inflation). Today, that bottle costs about $800.” The piece is well worth reading, and speaks to a post I’m working on for next week about the absurdity — and even obscenity — of expensive wine prices.

Nuts to the First Amendment: Because, of course, there’s money involved. The Libation Law Blog reports that “Beer, wine, and liquor trade groups are coming out of the woodwork” to support an appeal by Jack Daniels whiskey against a parody dog toy called Bad Spaniels, which looks like the Daniels bottle. Their support comes despite long entrenched and well-established First Amendment protection for parody, satire, and the like that made it possible for me to write this. Or this. Or this. But in the second decade of the 21st century, getting rich trumps all. Sadly, this is not the first time we’ve seen the wine business throw its weight around, spouting intellectual property. So nuts to you, beer, wine, and liquor trade groups. I’m going to look for one of these for Churro, the blog’s associate editor. Then he can write a post about playing with it.

Halloween wine tales 2019

Halloween wine
If we can dress like this for Halloween, then the Wine Curmudgeon should be allowed to write Halloween wine parodies.

A blog tradition — the five Halloween wine tales from the middle of the decade.

These posts didn’t always get the traffic they deserved, but what does Google know about good writing, terrific parody, and making fun of the Winestream Media?

Besides, who else would be brave (or silly) enough to combine these characters with cheap wine and Halloween?

A Halloween wine tale 2017: Dr. Who
A Halloween wine tale 2016: Kolchak: The Wine Stalker
A Halloween wine tale 2015: I am Legend
A Halloween wine tale 2014: Frankenstein
A Halloween wine tale 2013: Dracula

Photo courtesy of Alisa Hemmesch, using a Creative Commons license

wine sales

Halloween wine tale 2016 — Kolchak: The Wine Stalker

Kolchak: The Wine Stalker
“Judge for yourself its believability and then try to tell yourself, wherever you may be, it couldn’t happen here.”

This year’s annual Halloween post: A terrifying tale about cheap wine and the Parker Monster. Call it Kolchak: The Wine Stalker

Chicago has always been a working class town, a shot and a beer kind of place. So there were some raised eyebrows when people started drinking wine in the Windy City, but hey, what’s the difference between wine and beer? Just another way to enjoy the same vice.

That’s why no one paid much attention when Lee Simcoe opened his wine shop in Rogers Park just before 9 a.m. on a cool October morning and found all of his cheap wine smashed, the broken bottles and the spilled wine in a jagged mess. Kids, he thought, vandals – and that’s the last thought he ever had. Simcoe started toward the back of a the store to get a mop, but stopped. His throat was tight, and he started coughing, like there was something he couldn’t swallow. And the coughing turned to gasping, and he couldn’t get any air. And then the gasping turned to choking, and he clutched his throat and dropped dead.

Vincenzo walked out of his office, looked over the Independent News Service newsroom. “Carl, do you have that story, the one I sent you to City Hall to cover yesterday?”

“Oh yeah, Tony, it’s right here,” and I started rifling through one of the piles of papers on my desk.

“Of course he doesn’t have it,” said Updyke, sitting at the next desk and where everything was arranged more neatly than anyone thought possible. “He didn’t go to City Hall. He was in Rogers Park at that liquor store murder.”

“Tony, I’m telling you, we’ve got something there. How does a normal, healthy, 35-year-old man strangle to death in an empty liquor store? With no marks on his throat?”

“What we don’t have is that City Hall story, eh Carl?” Vincenzo’s face did that thing it does just before he starts the “New York wants us to cover that story and you didn’t do it and now I have to call New York” lecture. Since I had heard it before, there was no reason to listen again.

“I’ll go down to City Hall now, Tony, right away,” and I grabbed my hat, camera, and tape recorder and started easing out of the office. “Have that story after lunch. Or later this afternoon. Or early this evening.”

As the office door closed behind me, I heard a loud, wailing, “Carl….”

I did start toward City Hall, but then the call came over the police scanner, full of static and panic. “Wine bar in Lincoln Park.. officers down…officers down… respond more units…”

When I got there, the SWAT team had established a perimeter, the sharpshooters were on the roof tops, and the cops were wearing gas masks. But that was nothing compared to the half dozen officers in blue uniforms lying dead in the doorway of the wine bar, and all of them looked like they had strangled to death.

I ducked under the police line and started snapping pictures. That’s when a beefy hand grabbed the camera and a muffled voice said, “I thought we had revoked your press credentials, Kolchak.”

“Now why would you want to do that, Capt. Quill? You know all I want to do is to cover a story.”

Quill was wearing a gas mask, too. “Kolchak, get back behind the perimeter. This is a restricted area.” Two of Chicago’s finest grabbed me by the elbows. “I can take a hint, Captain,” and scurried back to my car, parked near where a detective was interviewing witnesses.

I switched on the recorder. “Let me get this straight,” said the cop, looking at his notes. “You’re in the wine bar, doing a Wine 101 class, when the bottles start breaking and exploding? For no reason? And these were inexpensive bottles? Ten dollars or so?”

A woman in her early 20s was crying. “Yes,” she said, sobbing. “It was super awful. And then Dr. Kopin, who was holding the class, started gasping for breath, clutching his throat. And we just ran out as fast as we could, just in time to see the cops do the same thing when they ran in. The same super horrible thing as Dr. Kopin.”

“Wait a minute,” I said. “The cops just started choking? For no apparent reason? All of them?” She nodded yes, stifling a sob, and then broke down completely.

A beefy hand grabbed my recorder. “Kolchak, I thought I told you this was a restricted area,” said Quill, and the two cops grabbed me by the elbows again.

Everyone told me one person in Chicago knew more about cheap wine than anyone else, the guy with the brown hat. I finally found him in a bar near Wrigley Field, nursing an Old Style.

“It’s not safe to drink cheap wine these days, Kolchak. A guy could choke to death.”

“That’s impossible,” I said. “No one chokes to death from drinking wine.”

“Let me tell you a story, Kolchak. Maybe it’s true, maybe it’s not. Let’s say younger people want to drink whatever kind of wine they want, without being told by critics or scores what to drink. Sweet red wine. Rose. Cava and Prosecco. And let’s say the wine business is set up to make them drink wine that has scores and reviews by critics and isn’t cheap, and the dark forces who run the wine business don’t want to change that.

“Dark forces?”

“Very dark forces, Kolchak. Companies worth billions of dollars who have had their way for decades and who keep getting bigger and richer. And let’s say they created something, a yeast-like creature, that can react with the sugar in a wine bottle and blow it up. Or can get inside a person’s lungs, turn oxygen into CO2, and choke them to death. Then you’d have the Parker Monster.”

“That’s crazy. Why would anyone want to do that? Kill customers?”

“That’s the wine business, Kolchak. Constitutionally protected. What difference do one or two customers make in the long run?”

The restaurant was dark, had been closed for hours. I was sitting near the bar, and a trail of bottles, all cheap wine, stretched from the door to where I was sitting – Gascon white blends, Spanish roses, Sicilian nero d’avolas, some $5 Chiantis, and lots of cava.

I waited. Reassured myself that the control was in my lap. And then bottles started fizzing. Rumbling. Bubbling, Bursting. And then they were exploding like dominoes falling, all the time getting closer to me so quickly that I was frozen with fear. My hand wouldn’t, couldn’t, touch the button on the control. My throat started getting tight. I was gasping. Puffing. Wheezing.

One last try, one last burst of whatever strength I had left. I felt the button with my thumb. Jammed it as hard as I could.

The lights, hundreds of them, came on, reflecting off the restaurant’s mirrored walls, blinding the room. I could breathe a little more easily, and as the warm got warmer, I could take a short breath. And when the room became uncomfortably warm, I took two quick breaths, and when it was summer time hot, the glare of the lights so intense I couldn’t look and the sweat beading on my forehead, I took my first normal breath since the bottles started exploding.

Because heat, of course, kills yeast.

I left the lights on for 10 minutes. I wasn’t taking any chances.

Vincenzo didn’t run the story – something about this being even more bizarre than my usual. Which, he said, was saying something.

The guy with the brown hat disappeared. Guess he wasn’t taking any chances, either. And people stopped choking when they drank cheap wine. The cops chalked it up to a gas leak. But I know – and you know – what happened. So the next time you’re enjoying a $10 Spanish tempranillo, and your throat feels tight, turn up the heat. Why take any chances?

A tip o’ the Curmudgeon’s fedora to star Darren McGavin and those who turned a silly TV show into something that was often much more than that. At its best, “Kolchak: The Night Stalker” was part newspaper comedy and horror movie camp while capturing the confusion of the 1970s perfectly. In an era of Nixon, Watergate, Vietnam, and oil shocks, a reporter running around in a seersucker suit chasing monsters made perfect sense.

For more Halloween wine tales:
A Halloween wine tale 2015: I am Legend
A Halloween wine tale 2014: Frankenstein
A Halloween wine tale 2013: Dracula