Drinking Local, Part 1
Posted by David | Filed under blog
(This is the first in a series of posts regarding liquid refreshment from the local area. With all the focus these days on eating local, we think it’s just as important to pour a glass of something local.)
One of the aspects of my fair city – Nashville – that is often overlooked is the non-musical arts scene. As a home to many media and entertainment concerns, we have need of, and thus attract, a host of artistic types who spend their time drawing pretty pictures, and designing nice things to make use of those pictures. And this has been going on for quite some time.
One of the most famous “pretty picture” brands in town is the Hatch Show Print shop. Founded in 1879, it has throughout its history been making its distinct letterpress designs the way God and Hank Williams intended: by hand. Long associated with both country music artists and early Americana advertising campaigns (from circuses to sausage; Presidents to transportation) the Hatch office keeps up a brisk business today churning out in-demand and short-run designs from its small downtown Nashville shop.
And now they’re helping me drink. To drink really nice wine, in fact. California vintners Rebel Wine Company (an offshoot of Three Thieves) produce a cabernet sauvignon inspired by and featuring artwork from Hatch on its labels. You can find a nice writeup on how the partnership came together here.
The wine itself (I’m enjoying their 2007 vintage) is very smooth and juicy. It has almost a Malbec quality to it, but with more of the cab tannins and body. Should be able to support a range of food pairings, although it wouldn’t be good for things in the strong meat or spicy categories (use your general cab sensibilities here). It also happens to be lovely for just kicking back and enjoying on its own.
Ok, so maybe it’s not made locally, but it’s certainly imbued with local flavor and yeehaw-ness. And it’s good drinking.
When last we left you, I teased a new feature/series/focus for the website related to a new cookery book of almost mythic girth. A thousand-page testament to food on paper that we would not only use in exercise by simply picking up, but also something that we would be cooking from. And I’m here to tell you a little bit more about that.
