A crisp, unadorned, relatively dry rose – but nothing in particular to recommend it. Perhaps a good choice for pairing with spicy Thai curry?
Napa Valley Vineyards Merlot Reserve, 2005
Opened over at Alex’s place. Oaky, rich, medium-bodied red. Leftover from a work event so I had low expectations, but definitely a solid wine. Looked it up and selling at Bev’Mo for $15 dollars – a steal. Dan, in background, was also a fan. Earlier in the day we biked from Mission to the San Bruno hilltop.
Zichichi Old Vine Zinfandel, 2005, Dry Creek Valley
Old Vine Zin, rich, affordable. Would buy again. Tasted over dinner at Ravenous in downtown Healdsburg.
Jezebel Oregon “Blanc,” white blend, 2007
Tasted at Weird Fish’s new wine bar with April & Alex. Crisp – (organic!?) – but unimpressive.
Castillo de Daroca Granacha/Syrah, 2007, Calatayud Spain
At under $9, an excellent bargain and perfect picnic wine (good recommendation from Dave at Healthy Spirits). Enjoyed with Tartine bread and Heatlhy Spirits spicy hummus. On the beach by Point Reyes with April, Devin & Dan.
Emeritus Pinot Noir, 2007
A modestly-priced, warm, light Pinot Noir – cheapest on the menu (which is a fun and pleasantly affordable way to test a wine list). Enjoyed over dinner at Perbacco with April, Nikki & Keith. Good pairing for their lighter appetizers, but held up alongside some of the rich meat-based pasta sauces as well.
Clot de L’Oum, 2006
Mouth puckeringly sour at first and heavily tannined for such a light red wine, but mellowed out alongside the red meats, and finished with a lovely note of dark cherry. Enjoyed at Chez Spencer after some superb cocktails (Bitter Cup: Fernet, Campari, Cranberry, Grapefruit, Lime & Soda!).
Joel Gott Zinfandel, California (2007)
Delicious, perhaps overly sweet Zin.
Sincerely Shiraz, Neil Ellis / South Africa (2005)
Yummy ~$12 picnic wine for Oakwood Valley hike, with gouda & a stinky cheese.
Garden Red Plum Margaritas, Quesadillas & Cornbread, Beijing Olympics Opening Party
Secret ingredient (thanks Martha Stewart! haha) is Balsamic vinegar. Took plums, halved them, covered with water, added some sugar (roughly eyeballing it) brought to a boil, let cool, and then strained. Added in the Balsamic vinager (maybe 2 tbsps for 1 gallon of ruby red plum juice), and kept in fridge for margaritas. Margaritas were simply 1/3 El Jimador, 2/3 red plum juice, and ice. Delicious. Took the strained plums, added more sugar and made Preserved Plums with the in-tact halves and cooked the remainder down even further into Plum Jam.