I'm being really slow with the updates, I know. Here's a cheap but good pinot noir from Chile.
I'm not a fan of Cabernets. If you want to appear like you know wines, definitely go with the pinots. Little known fact: Champagne is often made from the same grapes used to make pinot noir, a red wine. The type of grape determines not the color of the wine, as wine color is determined by how long the skin is in contact with the juice. I don't know if anybody makes wine with green grapes, but green grapes does not equal white wine. Chardonnay grapes are green, pinot grapes are really dark purple, but !gasp! sometimes a champagne can have both!
For dessert, we had a mille-crepe from a place called Deep Blue in Tainan. There's only one dessertery that makes it just right. A mille-crepe is just that - a thousand crepes piled on top of each other, with a thin layer of cream in between each layer. In actuality, I think they only have room to put about 30 layers before it just gets out of hand.
I really liked the business card that came with our refrigerated-mail-delivered cake. It looks like the size of a normal business card but flips out to reveal the contact information for the store.
What you can't tell is that the other half of the mille-crepe is smashed from the rough handling during transport.
I am a master at taking pictures of tasty things. Or at least, I felt like that after taking this photo, completely avoiding the smashed side while making the cake look presentable.
I'm not a fan of Cabernets. If you want to appear like you know wines, definitely go with the pinots. Little known fact: Champagne is often made from the same grapes used to make pinot noir, a red wine. The type of grape determines not the color of the wine, as wine color is determined by how long the skin is in contact with the juice. I don't know if anybody makes wine with green grapes, but green grapes does not equal white wine. Chardonnay grapes are green, pinot grapes are really dark purple, but !gasp! sometimes a champagne can have both!
For dessert, we had a mille-crepe from a place called Deep Blue in Tainan. There's only one dessertery that makes it just right. A mille-crepe is just that - a thousand crepes piled on top of each other, with a thin layer of cream in between each layer. In actuality, I think they only have room to put about 30 layers before it just gets out of hand.
I really liked the business card that came with our refrigerated-mail-delivered cake. It looks like the size of a normal business card but flips out to reveal the contact information for the store.
What you can't tell is that the other half of the mille-crepe is smashed from the rough handling during transport.
I am a master at taking pictures of tasty things. Or at least, I felt like that after taking this photo, completely avoiding the smashed side while making the cake look presentable.
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