After just having talked about commercialization and hoping to wait until midnight tonight to start confronting it, I break my own rule.

I do this because I recognize that today will be a day where fewer people than usual will be accessing this blog, and for good reason. There’s turkey to carve, canned cranberry substance to avoid, pecan pie to gorge on, and American football to watch with friends and family.

But I wanted to get a jump on tomorrow and offer some suggestions for holiday gifts for the waiter in your life.

So sue me.

I’ve discussed some of these things on the blog, but not in the context of gift-giving. We’ll discuss this topic over several upcoming posts.

First of all, we start with the supreme gift that a waiter can carry with them to work, a Laguiole corkscrew.

Let’s talk about this for a moment.

Laguiole is not a manufacturer, it’s a marketing term. It’s pronounced roughly, “la-jzoll”. It originally described a knife product produced in the village of Laguiole, but soon became a regional product and later described a visual style, which has been copied throughout the world, sometimes counterfeited outright and sometimes manufactured as a “Laguiole-styled” product. It’s distinguished by a long narrow body, usually sheathed in a premium hardwood, bone or fossil. While some models are straight, most have a gentle curve that falls naturally to hand. The knife portion is usually constructed of 440 surgical steel, and the components are precision milled and forged and hand-fitted to a tight, long-lasting fit.

The “true” brand has a specific mark - some call it a bee and some call it a fly. You decide:

Don’t be fooled. There are real Laguioles, “real” Laguioles, “Laguiole-styled” and counterfeit Laguioles. It’s hard to tell the difference sometimes, especially when you shop on-line. Sometimes they are similar to “Swiss-made”, “Swiss movement” and “Swiss engineered” watches. “Swiss made” watches, unless counterfeit, are actually made in Swiss factories. “Swiss movement”, “Swiss” and “Swiss engineered” watches are usually made in Chinese factories from Swiss parts and Swiss designed movements and are overseen by on-site Swiss engineers. The same is true of some “Laguiole” products.

Let’s put it this way – you need to spend at least $75 retail on a real basic Laguiole product. And nicer ones cost much more. I’ve seen the occasional corkscrew sold online NIB at about $50 but, never having bought one, I can’t speak to the craftsmanship. You can find them on eBay for even less, but you rarely can be assured of the provenance. However, if you use some common sense and careful observation of the pictures and the language of the listing, you can find a few real Laguioles between $25 – $60 on eBay (I just looked). 

 There are over 50 French factories making these products and, due to the handmade nature of the product, there’s probably some variation (one factory claims that only one person makes each knife from start to finish). Here are some classic Laguiole looks:

But a faux Laguiole might be appropriate if you’re buying a gift for a waiter like me who tends to misplace things like corkscrews, sunglasses and umbrellas. In fact, I have such a corkscrew. I bought it new on eBay for around 10 bucks. Has a rosewood handle and from a distance could be mistaken for a Laguiole. But it’s clear that the workmanship is only average at best. The wood on the handle has a loose, open grain and the corkscrew wobbles slightly from side-to-side. But in general, it’s a perfect corkscrew for me. Not so expensive that I have to fret about it and not so cheaply made that it won’t stand up to daily use (mine has been around for almost 2 years now, ironic for someone like me who probably has 2 other decent corkscrews hiding around the house and a couple that I’ve given to the parking lot god).

There is one downside to Laguiole that could be a deal-breaker for some waiters. Some waiters insist on a double-hinged lever.  This uses a stepped approach to cork pulling as the lever itself is longer than usual and is notched both at the end and also at a hinge which allows the waiter to use a two-pull approach. This is handy when you have a delicate or extra-long cork. Personally, while I find them convenient, I’ve never “needed” one. But I know some waiters who would never use a conventional lever because they’ve gotten used to the hinged type. It might be good to casually inspect your intended gift recipient’s current corkscrew, or find a way to ask about their preference without them knowing why you’re asking.

You don’t necessarily have to go with Laguiole. There are some nice “waiter’s friends” out there. Some are fancier than others. Some can be engraved. What you want to avoid is the cheap stamped pot-metal types like you find in the supermarket. Find something that’s made of stainless steel or with a wood handle. Something like this would be nice:

Pluses are hinged levers like you see in the above example, extra-long screws, teflon-coated screws, tight construction.

If your significant other isn’t a klutz like me, they will surely appreciate the gift of a really nice waiter’s friend corkscrew. Might as well spend a few bucks. If they are a klutz or are a more casual acquaintance, by all means be more modest in the type of corkscrew you pop for. But buy a nice one in whatever price range you choose. Look to eBay and other online sources of bargains. Or if you’re lucky enough to have a specialty cutlery store, you might find some nice imported models. Generally, the ones you see in department stores aren’t very good or are good but pedestrian.

So show your favorite waiter some love and get them a nice stocking stuffer this year. They’ll appreciate it. Makes a great Secret Santa gift as well…

…when the corkscrew breaks. I popped open a bottle earlier this evening. Didn’t have a bit of trouble with it, but it made me laugh and think about a struggle Carey and I had one evening. I had a waiter’s style corkscrew. Looked a bit like this:

I loved it until the silly thing broke, leaving the corkscrew firmly embedded in the cork and the handle dangling worthlessly in my hand. Didn’t love it so much after that. Glared at it, in fact, and thought evil things about its quality. I also tried a few things to get the bottle open – pliers and various other tools. What we ended up doing was digging out my framing hammer (those are pretty good sized hammers), propping it up on on a paint can and a couple of 2″x4″s to make it about the same height as the bottle, and hooking it to the corkscrew. There were a couple of little nubs on its end which had anchored it to its former handle that gave the hammer a little place to grip. I gave Carey the hammer, held the bottle down firmly, turned my face as far out of the way as I could, and told her, “Pull!” Frighteningly enough, it worked, and my face is just fine, thanks. Leverage is a beautiful thing.

Just listed this great vintage wood figural corkscrew at auction!   See the Ebay link at right for lots more pics and details….

By Cara Sulieman

THE DAUGHTERS of a woman who was stabbed in the face with a corkscrew by her husband have called on the judge to “lock him up and throw away the key”.

Debra MacLeod, 46, suffered eight stab wounds and had part of her cheek torn away after the savage attack by her husband who attacked her in her own home.

Ian MacLeod beat his estranged wife at her home in Thurston Manor Holiday Park in Dunbar before punching her in the face with the corkscrew.

Her daughters, Danielle and Melissa Baillie, have branded their step-father an “evil monster” and a “disgusting beast”.

“Evil”

Danielle, 22, an assistant office manager from Leith in Edinburgh said: “He’s always been a coward and a bully. It’s difficult to find the words to say how much we despise him.

“What he did to our mum was unbelievable and shows what an evil monster he is.

“We’ve been told to expect he will get at least five years, but he deserves a life sentence.

“The judge should lock him up and throw away the key. He’s a psychotic person and I know he will hurt someone again when he gets out of prison.

“Our mum is lucky to be alive after what he did to her. She has been through so much trauma and knows she will never look like herself again.

“It’s difficult to look at her face now as she looks like a different person, but at least he is out of her life and she’s a strong person. What has happened was terrible but she’s getting on with her life now.”

“Unrecognisable”

Debra’s other daughter Melissa, a retail worker also from Leith, said that the family would be in court to see MacLeod sentenced.

The 20-year-old said: “She was unrecognisable when we came to the hospital and saw her. We were told that she had a slim chance of survival after what happened, but she pulled through.

“He’s a disgusting beast and our whole family will be in court to watch him get sent away.”

MacLeod has been remanded in custody and is due to be sentenced at the High Court in Edinburgh next month.

See more of our pictures at our Flickr site and videos at our dedicated channel,  Deadline TV.

How to open a bottle of wine when you don’t have a corkscrew at hand?

Most people rush of to a supermarket or other shop to buy a corkscrew. The good news is, you don’t actually need one!

Have a look at this YouTube clip on how to open a bottle of wine without a corkscrew : with a shoe!

Of course, most shoes will do for this lifehack. Barefoot? Ok, take some clothes instead and create a similar buffer between the bottle and the wall.

Oh, by the way, this Genius Shortcut also works if you are having a picknick in the woods. Just slam the bottle against a tree with a decent bark. Be careful not to break the bottle

And yes, I know, you wouldn’t do this with a Château Pétrus. And of course, this Genius Shortcut is in no way intended to inspire you to drink more than what is good for you. Or to put in the words of JumboJoke.com : The consumption of alcohol may cause you to think you can sing or may lead you to think people are laughing with you.

Cheers! A votre santé! Schol! Jambo! Salud! Prost! Kampai!

(via BoingBoing)

The ultimate set for the Champagne/sparkling wine enthusiast.

With impeccable design, brushed external finish and presented in an attractive gift box, this Duo Set would make a great gift.

The Screwpull satin chrome Star opens Champagne and sparkling wine bottles easily and safely with just one twist. So simple to use – it slips into the notches left after the wire cage is removed, then a slight twist of the Star will allow the pressure from the bubbles to do the rest – in a controlled manner. Stylish ergonomics make it comfortable to hold.

The satin chrome Crown preserves the fizz in Champagne and sparkling wines for up to 3 days with an airtight seal. Very easy to use – place the Crown securely onto the top of any standard size bottle and simply flick down the lever to seal.

SW102 In black presentation case.
Screwpull Satin Crown and Star – Duo set at WineBase

The latest daddy dearest story of woe. Nazeih Hammouri from Vermont has been arrested after allegedly stabbing his son in the stomach with a corkscrew after a hissy fit over a clogged toilet.Ah shit!

Screwpull Sommelier Gift Set

This set would make an ideal gift for the wine enthusiast who’s moving up from the amateur to the fanatical stage.

In addition to the popular Screwpull waiter’s friend corkscrew there’s the patented 4-wheel foil cutter, and a floating thermometer, all presented in a wooden case.

Screwpulls’ waiter’s friend corkscrew has a 2-step design and ’solid spine’, hinged at the handle, complete with intergral foilcutting blade and cap opener. Their patented 4-wheel foil cutter, removes the foil neatly and cleanly with just a gentle squeeze and twist. Also, you can check that your red Bordeaux wine is served at 15/17 degrees , whereas your champagne is at a chillier 7/9 degrees (with the deal temperatures for serving wine printed on the inside lid of the case).

Screwpull Sommelier Gift Set at WineBase

I hope you all enjoy this recounting of Karl’s hunt for that elusive professional racing championship.  If you enjoy this telling tale of a brand and a dream, please rate/comment and pay it forward by sharing it.

My Thoughts Enclosed…Rb

2003 – The Birth of a Brand

2004 – The Up-Start Crew

2005 – Building Upon a Dream

2006 – A Partnership of Sorts

2006 was a transition year for Karl Thomson and Compass360/Racing. It marked major changes to the team infrastructure, a new manufacturer, a reduced racing schedule, and a significant expansion of Karl’s Compass360 branding endeavors in professional racing both inside and outside the paddock. Karl’s day job as Creative Director and Managing Partner at Compass360 was gaining success and awards as well.

A mere month before the Daytona race, Karl, while skiing, was cut off by a snowboarder and suffered a bad fall. Surgery for a broken clavicle meant two months of therapy before having the strength to drive the race car.

(Karl’s Blog)

This is one of the reasons why racing drivers often feel safer on a race track than off it. A Daytona victory again proved itself illusive to Karl. It also meant that for the first time in years, I would be going to Daytona solo.

This year also brought the start of a new relationship for the team. Compass360 would team up with fellow Toronto entrants Kensai Racing for a partial 2006 season. This partnership allowed Karl to focus on his driving duties and leave the team and car management to Ray Lee. In addition, Karl now handled the branding, promotions and public relations efforts for Kensai Racing. This marked a very strong partnership of two very talented racing professionals.

This new program saw a significant shift from rear wheel to front wheel drive. Kensai would be prepping an Acura RSX-S for Karl racing now under the #76.

Daytona International Speedway (January 26 – 29, 2006)

Regular Kensai Racing driver Travis Walker set pole position at Daytona in his first attempt. Kensai Racing was bringing the right racing attitude and mechanical capabilities to Compass360/Racing.

(2006 Daytona International Speedway Results)

Virginia International Raceway (April 21 – 23, 2006)

Virginia marked the return of Karl Thomson behind the wheel of a race car. It also saw the 3-day old #76 Acura RSX-S see a race track for the first time. The defending race champion experienced a weekend full of rain and track carnage.

Starting from the back of the pack, they ended the race at the end of the pack. Karl finished twentieth in the #76 with the #75 in 22nd. This was not what Karl had in mind when he partnered with Kensai Racing. Ray Lee knew however that VIR was not a true representation of the cars potential.

(2006 Virginia International Raceway Results)

Mazda Raceway Laguna Seca (May 5 – 7, 2006)

Laguna Seca saw the return of super fast and track specialist Billy Johnson as Karl’s co-driver. Billy had impressed Karl when they paired up the previous year. Having Billy in the car would lead to increased television coverage of the Compass360 brand. Billy kept the eye of the camera on the #76 as he challenged the field.

Laguna Seca also saw my return to a race track as I was in Santa Monica on business that week. It was well worth the drive up to Monterey to watch Karl race at my second favourite track in the world. I even got to take a rental car for a parade lap with Karl giving me insight on his racing line. Racing Tip: The key to the corkscrew is the tree going down the hill.

I got to watch the race from all parts of the track with the occasional visits to the pits to watch the team in action. Seeing Karl go through the corkscrew in race conditions needed to be seen in person. I am glad I could make the race. Karl had the car in eight when a yellow brought forth a driver change. Billy took the car and led the field until contact with another car gave him pause. A penalized contact by another car put him off the track losing valuable positions.  The tension and frustration in the pits was noticeable. With the end of the race in sight, Billy forged on and brought the #76 home in fourth with the win just out of reach.

(2006 Mazda Raceway Laguna Seca Results and Blog)

Avendale Mazda Twin 200s (May 11 – 13, 2006)

Karl would miss Phoenix having opted for a partial schedule this year. The race would see green to green flag racing with mechanical woes affecting both cars.  The team earned a ninth and frustrating 24th after showing much promise in the race.

(2006 Avendale Mazda Twin 200s Results and Blog)

Lime Rock Park (May 26 – 29, 2006)

Karl returned to the team for the Lime Rock race. The #75 experienced weekend ending damage at the hands of Tom Nastasi during practice. Karl would go on to qualify the #76 fourth.

In only the third lap of the race, while attempting to pass for third, Karl would be nudged damaging the suspension. This left both cars out of the race and very little to show for the promise of a strong driver lineup and well prepared cars.  The team left Ohio with two busted cars and only a DNS and a DNF for their efforts.

(2006 Lime Rock Park Results and Blog)

Karl and Compass360/Racing also fielded a 1994 Mazda RX-7 in selected CASC events. Karl would win all three OCC GTA sprints and finished second in TGTC. In only his first weekend in the #360, Karl made it clear to the regional racers that his time was well spent in Grand-Am Cup.

Mid-Ohio Sports Car Course (June 23 – 25, 2006)

In Ohio, Karl qualified the #76 in seventh. He would bring the Acura RSX-S for the drivers change in fourth having run as high as second. Travis Walker in the #75 also ran as high as second. With two podium positions in sight, the team was rewarded with another shunt that destroyed the #75.

Veteran Taz Harvey would barrel role the car five time in a three-way fight through corner one. This was the same corner that Shawn Greene had his major accident back in 2005. Mid-Ohio was not being kind to the team’s cars.  With a late race penalty, for too many crew members over pit wall, Karl and the #76 were regulated from fourth to fifth.

(2006 Mid-Ohio Sports Car Course Results and Blog)

Barber Motorsports Park (July 28 – 30, 2006)

With the #75 destroyed and no replacement built in time for Barber, Karl would sit out the race. The #76 would be driven instead by Travis Walker.

Travis had just earned Inside Track’s “Up and Coming Road Racer of the Year” award. He went on to put the car on pole for the race. Clearly his desire for a win was fueled further by past failed attempts. A race incident brought Travis in for a stop-and-go penalty dashing his chances for a win in Alabama.  The team would again not have the results that matched the car and team’s potential.

(2006 Barber Motorsports Park Results and Blog)

Trois-Rivieres, Quebec (August 4 – 6, 2006)

Trois Rivieres saw a new #75 take the field and the return of Karl behind the wheel of the #76. Karl was fortunate to have Mathieu Audette as his Co-Driver that weekend. Mathieu was leading the Federation de l’Automobile du Quebec championship and knew the track very well.

Since Barber, the #76 had developed some mechanical and electrical gremlins. Those gremlins turned into a complete engine failure during practice. A new engine installed that evening would prove unreliable during qualifying. The #76 would be starting near the back of the field with the #75 starting fourteenth in its first race.

Eager to make up for lost ground, Mathieu was dashing through the field with great skill and familiarity in the #76. In the fastest part of the course, he made contact with another car and hit both side walls hard. To make matters worse, the Acura was then hit by another car at full speed while stationary. Audette was removed from the car by the safety crew and brought to a hospital for tests.

This accident caused a 20 minute caution as the debris and damage was so excessive. With the car severely damaged, Kensai Racing would not have a car ready for the next race.  The #75 would go on to finish eleventh in its racing debut.  Karl failed to race in Trois Rivieres.  The #76 registered a DNF.

(2006 Trois-Rivieres, Quebec Results and Blog)

Due to the accident, Kensai Racing decided not to field any cars at Miller. Instead, Ray and the team would focus on the season finale at VIR. Roar Racing opted to hire Karl for some on track and off track experience and exposure.

(Karl’s Blog)

Miller Motorsports Park (August 31 – September 2, 2006)

Utah would see Billy Johnson and Karl Thomson again as Co-Drivers. This time however, it would be in the #62 Mazda RX-8. After some tuning advice from the new drivers, the car was ready for the race, setting third fastest time in final practice.  Roar Racing was still learning to work as a team and the RX-8 was fuel hungry requiring additional stops. This left the #62 finishing in eleventh. A very disappointed Karl returning to Kensai Racing.

(2006 Miller Motorsports Park Results and Blog)

Awaiting the next race in Virginia, Karl returned to compete in the regional Ontario Challenge Cup. The Compass360/Racing RX-7 #360 reached the podium with a second in TGTC-GT and a 3rd in OCC GTA.

VIR Twin 6 Hour Enduros (October 6 – 8, 2006)

Virginia would see only the lone surviving Kensai Racing RSX-S entered in the race. Karl Thomson joined Travis Walker in the #75. Being a six-hour race, Nick Wittmer signed on making for an all Canadian entry.

Travis qualified the car in sixth in a field of 34 cars. Travis started and finished the race with Nick and Karl doing the middle stints.  Through heads-up driving and pit calls with mixed results, the team would finish the race an impressive fourth.

(2006 VIR Twin 6 Hour Enduros Result and Blog)

2006 Season Enclosed Thoughts

In a reduced season, Karl had registered three top five finishes in only six races. Karl ranked nineteenth with 115 points edging out Travis Walker. Class of the field Turner Motorsports would win the championship with 295 points.

(Standings – Driver Points 2006)

Kensai Racing’s efforts during the season helped give Acura the Manufacturer’s Championship.

2006 Grand-Am Cup Trophies and Contributions

• Manufacturer’s Championship – Acura

The story of Karl’s quest continues in 2007 – A Hard Fought Year.

2007 – A Hard Fought Year

I hope you all enjoy this recounting of Karl’s hunt for that elusive professional racing championship.  If you enjoy this telling tale of a brand and a dream, please rate/comment and pay it forward by sharing it.

My Thoughts Enclosed…Rb

2003 – The Birth of a Brand

2004 – The Up-Start Crew

2005 – Building Upon a Dream

2005 was another building year for Karl and Compass360/Racing. With his Z3 Coupe program ironed out and a new branded livery, Karl decided to field two BMWs for the season. This would bring in two more funded drivers and provide some economy of scale on his team infrastructure.

Courtesy Compass360/Racing

Sadly, work commitments and other factors made it impracticable for me to directly assist anymore. However, from that point forward, Compass360/Racing had no bigger emotional supporter than me outside of Karl’s immediate family.

I made a point of wishing Karl luck before the weekend. I looked forward to the results and the ensuing dialogue that followed a race weekend. The races were tape delayed on Speed TV, so I enjoyed the live Internet streams when available.

Grand-Am Cup 200 (February 3 – 4, 2005)

As was my habit, I flew down to Daytona for the Rolex 24. As planned, Karl was now fielding two Z3 Coupes in the Grand-Am Cup series. Practice brought on a clutch failure with an incompatible spare. Even though Karl was fielding two Z3s, there was significant variations between the two models. After significant delays and lost practice time searching for a clutch, the car failed to qualify. Karl would start again at the back of the pack in Daytona.

However, this was no longer the Karl from 2004. Karl had mastered the art of the Z3 after a grueling first season. In only 20 laps, Karl had gone from the back of the back to sixth in class. A timely yellow would see a driver change with fifth place within reach.

Additional heavy clutch abuse by Karl’s Co-Driver marked the first DNF for Compass360/Racing. The worn out #06 was showing its age and Karl’s frustration with revolving co-drivers was starting to fuel his desire for additional team improvements. Daytona would show a twelfth and an upsetting twentieth for the dual entrant.  Daytona was still very much Karl’s nemesis.

Courtesy Compass360/Racing

(2005 Grand-Am Cup 200 Results and Blog)

California 200 (April 1 – 2, 2005)

California (Fontana) would see Karl again qualifying and thus starting the race. This routine started earning Karl a good reputation around the paddock for caring for the car during the first stint. Sadly, the same could not always be said about the remaining driver lineup.

Another weekend, another engine failure for the #36. This one was caused by aggressive turtle humping (technical term for bouncing off the apex cement ). Karl showed his skill with the old Z3 by bringing the car up to sixth going into the driver change. Karl and the #06 finished seventh and the #36 would do enough snail laps to earn twentieth.

(2005 California 200 Results and Blog)

In between races, Karl went on to win our local karting championship beating his own crew chief. Ian is not only a great race mechanic, but a consistent and super fast karter beating pros his junior.

U.S. Sports Car Invitational (April 29 – 30, 2005)

Going into Laguna Seca, the cars enjoyed a much needed refresh having remained in California between races.

Laguna Seca is my second favourite track in the world (Mosport being #1). It is home however to my favourite corner in the world, the famous corkscrew. The corkscrew was made even more famous by Alex Zanardi’s last lap pass on Brian Herta in 1986. The move is simply remembered as “the pass.”

The racing spirit of Alex Zanardi must have been with Karl that weekend. In one of his attempts at mastering the corkscrew, Karl found himself involuntarily mimicking Zarnadi’s line. Thankfully a fan managed to film Karl narrowly avoiding writing off the car.

Laguna welcomed the addition of future regular Compass360 driver and Laguna Seca master Billy Johnson. In addition, one of NASCAR’s grandsons drove for Compass360/Racing. J.C. France is the grandson of NASCARs founder Bill France and nephew of Bill France, Jr. He is also known for his on track aggression. J.C. was using the support race as a means of familiarizing himself with Laguna. His normal ride is a Brumos Porsche Daytona Prototype running in the primary series.

J.C. France qualified the car and started the race in the #06. Billy in the #36 would easily outpower J.C. France during the opening stint earning him the grunt of J.C. bruised ego. A large off by J.C. caused the #06 to spend most of the race in the garage. This earned the #06 a disappointing twentieth with Billy Johnson in the #36 finishing a happy ninth.

(2005 U.S. Sports Car Invitational Results and Blog)

Awaiting the next Grand-Am Cup race, Compass360/Racing continued fielding entries in the GT-A Ontario Regional Championship. Compass360/Racing driver Dave Ciekiewicz was consistently earning top spots putting him in the lead in the GT-A championship.

The team also made use of these regional races to put in some additional track time with the Z3s. This allowed Crew Chief Ian his chance to race the Z3 at our local tracks: Mosport and Shannonville.

(Karl’s Blog)

Chemung Canal Trust 200 (June 9 – 11, 2005)

Regional racing behind them, the team headed off to Watkins Glen. As with every Watkins Glen event, the field count was quite large. A total of 74 entered the race making it quite hazardous. Avoidable penalties and unavoidable contact would take their toll on Compass360/Racing that weekend. The race would be a series of cautions breeding cautions with only the cautious and the lucky surviving to tell the tale.

With a growing TV audience (over a million at this point) the need to perform was now equally matched by the need to entertain. Caution filled races do not make up for the temporary excitement that comes from watching accidents play out. Grand-Am needed to take note.

The team left The Glen with the #36 finishing in sixteenth place and the #06 in 27th.

(2005 Chemung Canal Trust 200 Results and Blog)

The next two months brought a flurry of activity and four Grand-Am Cup races: Mosport, Barber, Trois Rivieres and Mid-Ohio.

Mosport 200 (June 17 – 19, 2005)

Mosport marked the first time since Daytona that I would be able to watch the race live and in person. Paul Bruch continued to lend a helping hand for the “local” races. It was that weekend where I realized how much I was missing being at the track with the team.

This was Karl’s home track and the pressure was on to get a good result. Karl managed a disappointing eleventh in the #06, while the #36 came in an even more disappointing twentieth.

(2005 Mosport 200 Results)

Barber Park 200 (July 29 – 30, 2005)

The next race brought the team to Alabama. Little is known about this race weekend apart from those in attendance. Barber would see the #06 finish ninth with the #36 finishing seventeenth.

(2005 Barber Park 200 Results)

Trois-Rivieres 150 (August 5 – 7, 2005)

Trois-Rivieres saw Karl finish 8th in the #06 in front of a well televised and enthusiastic crowd. The team really enjoys going to Trois-Rivieres to this day. Crew Chief Ian in a rare entry in the #36 finished a distant 22th due to driver error. The irony was that Ian hit the tire wall while making sure Karl was safely lapping him.

(2005 Trois-Rivieres 150 Results)

EMCO Gears Classic (August 26 – 28, 2005)

Mid-Ohio saw the spectacular crash of driver Shawn Greene in the #36. During final practice, an aggressive Porsche made contact with the #36 in Turn One sending it spinning off the track. Shawn was airlifted to have surgery to repair his femur and pelvis. The #36 clearly would not start the race and potentially would never race again.

Billy Johnson narrowly missed getting pole position in the #06. Billy started the race in second and Karl finished the race in eight.

(2005 EMCO Gears Classic Results)

Phoenix Twin 200’s (September 8 – 9, 2005)

Phoenix saw the lone #06 take the field after the crash of the #36 at Mid-Ohio. It made it to second place only to retire to the garage in a cloud of smoke a blown drive shaft. The team left Phoenix with a missed opportunity and a seventeenth for their traveled distance.

(2005 Phoenix Twin 200’s Results)

VIR 400 presented by SunTrust (October 7 – 8, 2005)

The missed opportunity of Phoenix must have been weighing heavily on the team going into the final race in Virginia. The #36 finished the race in a heartbreaking 26th.

The story of the race was Karl Thomson winning his first professional race in the #06. With a great call from the pits and a rain shortened race, the #06 was in the lead when it mattered most.

Any driver who says that winning under yellow is not as rewarding as under green is lying to you. A win is a win and every one that you get could be your last for a lifetime. You only have to look at Karl’s face to recognize the joy of someone achieving a dream in their lifetime.

(2005 VIR 400 presented by SunTrust Results)

2004 Season Enclosed Thoughts

Karl put an exclamation point on his 2005 season with his first professional win. Not only as a driver, but also as a team owner. In only his second full year of professional racing, Karl made it clear that he and Compass360/Racing were becoming a force to be contended with.

Karl finished the season sixteenth in the championship with 167 points. Defending champion Sylvain Tremblay with his fully funded program again won the championship with 287 points.

(Standings – Driver Points 2005)

2005 Grand-Am Cup Trophies and Contributions

• Win – Virginia International Raceway
• Manufacturer’s Championship – BMW

The story of Karl’s quest continues in 2006 – A Partnership of Sorts.

2006 – A Partnership of Sorts

Looking for a surefire way to get the party started? How about this fancy gadget? Those peppy dots will get you feeling festive – and the bottle you open with it won’t hurt, either. (-Moe)

Parrot Sommelier Corkscrew in Proust, $58, at Alessi.

What kind of self-respecting Italian household doesn’t have a corkscrew? I mean, really now. A significant portion of last night was spent enacting the various scenarios in the following WikiHow. The neighbors must have had quite a laugh watching me through the window.

How to Open a Wine Bottle Without a Corkscrew

Hit Method

1. Hit the bottom of the bottle firmly and evenly against a reasonably flat, vertical surface (such as the wall, or even a tree). To protect the surface, wrap the bottom of the bottle in a towel, or place a phone book on the surface in the spot where the bottle will be hitting it. You can lean the phone book on the floor, against the wall, so that no one has to hold it for you, but you’ll need to be sitting down while you hit the bottle against the wall. The pressure of the wine against the cork will gradually nudge it out. Once it’s sticking out partially, you can pull it out with your hands, or pliers, or continue hitting the bottle rhythmically until the entire cork comes out (but be careful about wine spilling out, since you’re holding the bottle sideways).
   • See the video below for a demonstration of this method.
   • Alternatively, you can hold the bottle upside-down between your knees and strike the bottom of the bottle with your shoe. The cork should gradually come out. Once it is out far enough to grasp, remove as described above.

Push Method

1. If you can’t pull out the cork, then push it in. This is a last resort because the air and wine are already compressed inside the bottle; pushing in the cork can cause wine to spray out, so before you begin, pierce the cork all the way through so pressure can be relieved as you push it in. Place the bottle on the floor or a steady surface and push the cork down using a long rod or dowel, thick marker (highlighter, dry erase, etc.), or slim knife sharpener. Point the opening away from people, just in case wine sprays out. Push down consistently and most people can push it in with a little effort. Tapping down with a hammer or even a rock will help push the cork into the bottle.
   • Alternatively, you can use a key to push in the cork, but the technique is slightly different. Work it in along the side of the cork, in between the cork and the bottle opening; this will let off pressure gradually and the widening key eventually forces the cork to go into the bottle.
   • Using a carabiner is pretty foolproof. Push the carabiner open and use the hook to push the cork into the bottle. Great for camping.
   • Be prepared to have to push the floating cork down into the bottle during the first pour, as it may get lodged. A chopstick or the handle of a butter knife can come in handy to push the cork back as you pour the first glass. As the bottle is emptied, the cork becomes less of a hassle.

Laguiole Sea Shell Corkscrew

This elegant waiter’s friend corkscrew is made from stainless steel and the handle is inlayed with white seashell.

It has a 5-turn spiral and serrated foil cutter blade with cap lifter. Features the stylized “Bee” on the spine, the emblem of Laguiole brand.

Waiters Friend corkscrew presented in a decorative storage tin.

Laguiole Sea Shell Corkscrew at WineBase

Wine in Ancient Times

In order to follow the distribution of the vine and winemaking from the very beginning until now, we must follow a winding path. It is not always easy, as this development stretches over a period of nearly 7000 years. Few facts are known about the early years. However, it is generally accepted that wine was made for the first time in Asia Minor, especially in the Caucasus and Mesopotamia, about 6000 to 4000 B.C. From there winemaking spread to Egypt, where written references about wine have been found to wine dating back to 5000 B.C. At about that same time, they began winemaking in Phoenicia. By 2000 R.C., the Greeks and the Cretans also began producing wine and the Cretans especially became famous for exporting quality wine.

By 1000 B.C. the inhabitants of Sicily, Italy and most countries in North Africa had begun planting vineyards, and 500 years later wine production spread to Spain, the south of France and Arabia. In about 100 B.C., wine was also made in Northern India and China. Shortly after the birth of Christ the practice spread to the Balkan States and Northern Europe.

The history of wine virtually ground to a halt for the next 1000 years. The decline of the Roman Empire and Europe’s Dark Ages curtailed the development of wine. Explorers in the 16th century accelerated the pace and by 1530 the vine had spread to Mexico and Japan. Thirty years later Argentina imported vine plantings, followed a short while later by Peru. The next milestone was the planting of vineyards at the Cape in 1655. California followed in 1697 and Australia and New Zealand in 1813.

The development of wine cultivation has over the years gone hand in hand with the spread of civilisation. When one looks back at the early days of the vine and its product, it is obvious that while winemaking methods and advanced techniques produced different styles of wine, the basic principles have changed very little. It is interesting to note that viticulturists selected and propagated varieties thousands of years ago. They understood cloning techniques and made distinctive and excellent wines for export. The ancient Greeks had no fewer than 18 adjectives to describe wine and the Romans made more than 80 styles. Some Roman wines were apparently still drinkable after being stored for 200 years. They developed many of the sophisticated viti- and vinicultural techniques still in use today.

Wine Service

‘Has it been chilled? Can you pop an ice cube in it?’

If, like me, you serve wine & food to customers for a living then this question will be as familiar as the statement ‘Ooh the soup’s nice & hot. ‘ Yeah, I’ve spent my whole career, as has the chef, ensuring I can put a bottle of wine in a fridge & the chef a saucepan of soup on a stove. So what else am I to learn from my WSET about wine service? Chilled wine has a place, as has the degree of chilling. Wine has an optimum placing, both arriving in its best receptacle as much as what next to.

Food fridges generally are set to 2-5ºC to ensure food is kept in its best condition for as long as possible. Drinks fridges not so cold. The coolest these should be at is 6º.
bettertastingwine has conveniently posted the matrix http://www.bettertastingwine.com/serving_temperature_chart.html so I’ll not simply repeat, but it is of note that the fuller the wine the warmer the service temperature. The light chilling of paler reds has become more common practice in the UK now. I shall be less keen with the ice bucket for the fuller whites, also our snugly warm room temperature is way too warm for even the biggest reds, it’ll be 1/2 an hour on the doorstep for the home service of these this winter at home.

I can open a bottle of wine, well practised, but there are a host of options for getting in there.
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My preference is the little green chap 2nd left bottom row, the waiters’ friend. My nemesis to his right. I’ve never tried the twin prong, so still have things to look forward to then. This image is from http://www.davidstuff.com/wine/glasses.htm who conveniently has a lovely selection of wine glasses too & some sound advice on their care. I particularly like this quote ‘If, like me, you don’t particularly care to handle your delicate crystal glasses after consuming more than one serving, then thoroughly rinse the wine residue out of the glass and clean it in the morning when your motor functions are more stable.’

One opening rule of some importance is the safe opening of sparkling wines. After ripping off the foil top, unwinding the cage, keep a thumb over the cork, turn the bottle away from people, hold at 30º take a firm hold of the cork & with the other hand turn the bottle. The force of the gas pressure in the bottle will send a cork away from you at dangerous speeds, but not a bottle away from the cork at noticeable pressure. If the fizzy has been a bit shaken up on its way to your hands, as the house Champagne seemed to have been on its way to http://www.graze-restaurant.co.uk whilst I was there, then the covering of the cork with a clean tea towel, then holding it through that, prevents the cork shooting out of your control & covers any lively activity after that. Done with flourish this looks professional. Sparkling wines always go back in the ice bucket to keep them cool, so a tea towel around the neck to dry the bottle is obligatory wherever it’s being served.

So looking professional with wine service, there’s a code of practice here. Show the bottle of wine to whomever has ordered it. The oldest gentleman is not necessarily this person these days, & the ‘host’ has often had the most botox so determining the most senior is treacherous in dimly lit service spaces anyhow. This is for them to read the label. I have been thankful of the ‘host’ paying attention here on many occasions. Offhand ‘I’ll take the Pinot’ could result in many a wine of many colours coming to the table, once they’ve said yes it’s their issue. The other important thing they’re reading is the vintage. Vintages run out, wine suppliers could tell the restaurant they’ve moved on, but this may not yet have been updated on the wine list. For certain wines this is significant, let the discerning customer make this choice. They get to taste the wine, only 50ml or so. They can say yes or no at this point. It could be wrong in any way, off, tainted, too young, or simply not typical of type. Whatever, it is my rule is to not serve it if the customer doesn’t like it, each restaurant has its own feelings on this. Pour everyone else’s glasses before returning to the ‘host’s’. How much? Well, in the ISO glass it was filled to the point where the bowl is widest, its safe to use the same rule with the glasses on the dinner table.

Breathing, not just whilst you’re at the table, but the wine too. Whites & rosés don’t need it, but, as I was corrected, ALL red wine opens up with some breathing, even the lightest Gamays. The more mature reds will need it to pour off the clean wine away from the sediment. The bottle must have settled for a day or so, so no shakey shakey on the way to the table. Best to decant away from the table after tasting. Do it against a light source, the romantic traditional way is in front of a candle. This is so you can watch the wine as it pours into the decanter, then as the sediment reaches the neck of the bottle stop pouring, this little bit is for the stock pot, not the wine glass. Even non-sedimented reds open more after decanting. It’s the aeration that gets oxygen into contact with the wine, so allowing aromas to come out. This makes a huge difference to very tannic reds as after a while the fruit aromas become more pronounced. There is an optimum time for this, so more than a few hours is generally too much. If there is something up with the wine, especially brett taint, then it becomes more apparent as the flavours develop. Double decanting is sometimes done to speed this aeration up. In some establishments the bottle is cleaned out & the wine returned to it. What makes no difference is simply opening a bottle of wine. The surface area at the neck of the bottle is too narrow to have any impact on the wine. If all you’re to do is let the wine breathe, pour a little into a glass, the customer’s hopefully, so the surface of the wine is in the body of the bottle.

Which glass for what? Beautifully shown on http://www.davidstuff.com/wine/glasses.htm The best shape, like the ISO, is a tulip shape. This is to maximise the surface area of the wine in ratio to the enclosed area above. Max your olfactory stimulation this way. The air above the wine is where the enjoyment all begins, so don’t generally fill the glass above the 2/3’s mark. The mid 20th century fashion for Champagne in Coupés was a bit of sacrilege, Marilyn had generally spilt most of it whilst tripping over anyway. The progress of the bubbles up through the Champagne imbues them with the wine’s flavour, so the longest route gives the most aroma. The flute always wins. The white & rosé glass is slightly smaller & tighter than the reds’ to concentrate their aromas. The ‘bowls’ for red wine allow all the bigger aromas room to dance. Fortified wine glasses are smaller again, not just as the measure served is less, but as they have higher alcohol present that vapour should be allowed to dissipate to accentuate the fruit & floral aromas. Sherries & brandies too have their respective glassware that bring out their best attributes.

So there’s the synopsis for bottle service, how about the ‘by the glass’ customer? Here there has been great debate on size. The Paris goblet? So beloved of Sharon Watts for a swift shot or 2 of Gin Angie-style when she needed a lil stiffna! That’s really the best use of this 70’s wine service globe, 125ml GS (Government Stamped) mark nicely eroded by the glass-washer over long reuse. There is no reason to have nasty glassware for glass service of wine. Any glasses can be sent off to get the GS, or wine can be measured before pouring into the glass to comply with licensing law. So again it’s back to how much?

125ml was the standard glass of wine size for many a year, then 175ml appeared as large. As our habits changed & eating out became more normal 175ml took over as the norm. This resulted in 250ml becoming large, pushing the 125ml definitively into being small. This is all well & good for choice, though few establishments offer all 3 sizes. Problems have arisen with compliance with due diligence as a licensee as wines have increased in ABV (Alcohol by Volume) through the late 80’s & 90’s. Without going all maths teacher, I don’t have the cardigan range, if wine were sold in 1 litre bottles the maths would be easy.
Wine at 8% would have 8 units in 1 litre. Wine is sold in 75cl bottles, so multiply the ABV * 0.75 to calculate the units of alcohol in a bottle. In this instance 8 * 0.75 = 6 units. Confused?
Well, that’s easy, so how many units in a ‘glass’ of wine? This is very important for people counting their units, usually drivers. Wine from this bottle in a 125ml glass = 1 unit; in a 175ml glass = 1.5 units; in as 250ml glass = 2 units.
With no ’standard’ for a ‘glass’ of wine the discerning or conscientious customer has a raft of questions to ask. More importantly the average ABV for most wines sold in the UK is upwards of 12%, that’s at least half as much again as illustrated. With 175ml taking over as the ’standard’ it pushes units consumed well over 2, even with food, dangerously close to a driver over the limit of their BAC (Blood Alcohol Concentration). This is what is used to measure the levels of ethanol in blood that causes intoxication. The speed of alcohol becoming ethanol in a person’s blood stream is affected by gender, health, weight, recent food intake, personal absorption & metabolism just to name a few factors. So how large measures of wine should be served in & at what ABV to be responsible licensees is a hot topic.
‘How much til I’m over the limit mate?’
‘Just step in this medical examination chamber adjacent to the restaurant & I’ll let you know after an hour of tests!’

You’ve the wine in the desirable glass at a size you are comfortable with, now you’d like food with it. Unless drinking the wine on its own or finishing it before food then compatibility is pretty important for complete enjoyment. Many people choose wine after choosing food, or choose wine that will partner many food styles to keep everyone happy. I like a G&T before dinner so I can choose the wine after food choices. This restaurant http://www.ilsanlorenzo.it/ won me over on their approach by presenting 1st the aperitif menu, the only wines being by the glass; then food menu; then & only then the wine list.

There is great debate in restaurants over food matching, especially when ‘taster/grazing/degustation’ menus offer a matching wines option.
It seems the golden rule on incompatibility is oily & salty foods don’t partner tannic red wines well.
I’m going to run through the prescribed matches in the order of the Systematic Approach;
Intensity – Intensely flavoured food = Intensely flavoured wine. Not to be misread as heavy or rich.
Sweetness- Sweet food, also salty = Sweeter than the food sweet wine. Use the sweeties also with salted nuts & oily patés.
Acidity - Acidic food, also salty food = Acidic wines. Many tastings will show high acidity, that watering mouth feel.
Tannin - It’s the red meats here = Tannic wines.
Body - Lighter flavours = Lighter bodied whites & reds. Often the steamed meats with light sauces
Intense,creamy, rich foods = Full bodied whites & reds. This is where the seared meats, creamed potatoes & slow-roasted foods partner the chewy wines.

This is a bit of an over simplification perhaps, but as I get through the tastings I shall note the classic pairings, as I cook I shall try some of these out myself too.

So here is where I begin my learning

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Now I’m off to reheat my duck & lentil soup from last night as I’m famished. It was the only way to use up the ruined Campo Viejo Rioja that was undrinkable from the day before. More on wine storage, Martin McColl, later

Ok, so I’ve been in Denmark for approximately 4 days…and I still haven’t left the house.

But that’s ok!!! Because there is something at the house here, that I don’t have at my house back home.

Just take a look at that face:

His name is Ody (short for Odysseus) and he is one big bundle of love. All puppy, all motion and no coordination.

I am smitten…

Rechargeable Electric Corkscrew with Foil Cutter

This cordless, rechargeable corkscrew opens bottles in seconds and can open 50 bottles of wine when fully charged. The non-stick spiral removes all types of corks.

Designed to fit all traditional wine bottles and ergonomically designed to fit in the palm of the hand for firmer grip. Comes with a discreet rechargeable stand unit with blue charging indication light.

Simply remove the foil using the foil cutter supplied, place the corkscrew over the cork and depress the lower button. The spiral drills in and removes the cork in seconds, automatically stopping once removed. Then depress the upper button to release the cork.

Rechargeable Electric Corkscrew at WineBase