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  • 2003 Toad Hollow Zinfandel Cacophony – USA, California, Central Coast, Paso Robles (8/26/2010)
    color was not very deep had some nice bricking to it- nose was a little figgy with a touch of luden cherry cough drop- taste carried through with a nice rasberry, cedar nothing to suggest zin in terms of spicy or pepper but was easy drinking and a very nice wine- nothing profound but a solid food wine- would pair this wine with dishes you would typically pair a Pinot Noir with. (87 pts.)
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  • 2006 Mayo Family Winery Pinot Noir The Barnstormer – USA, California, Sonoma County (8/26/2010)
    color was strangely bricked – would have led you to believe this was much older than it was – got a bit of an earthy dried fruit on the nose – taste carried through with some really nice sour cherry and def. a touch of tart pomegranite- finish had some tanin and acidity – I would say this reminded me of the Sonoma pinots produced before 2004 – lots of character without the big bright fruit that the current crop of Cali pinot stars seem to be – which I do no like. Nice job Mayo (89 pts.)
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  • 2001 Sobon Estate Zinfandel ReZerve – USA, California, Sierra Foothills, Amador County (8/15/2010)
    another one that was found amongst the stash- nose of cherry and cedar – light drinking wine well integrated and fairly seemless – fruit of rasberry and easy drinking to the finish- not complex but enjoyable at this point. Fruit is mellow now and would not benefit from any more time being sideways- I liked this as it went well with pesto sauced meatballs we had- good stuff nice to see these sub- $20 wines take nearly a decade of age well- (88 pts.)
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  • 2008 Charles Heidsieck Champagne Brut Réserve – France, Champagne (8/15/2010)
    interesting in that at times this felt big and oher times it sort of went away – regardless the nose had a nutty lemon apple hint and the taste carried on with some lemony orange notes – I felt that there was a sweetness to this but others did not get that- I liked this the least of the three who drunk it-

    This champagne was interesting enough but I liked it chilled more than as it got to room temp- I have a few more bottles but probably would not rebuy this particular 08-seem to think I paid around $35 for this but could be wrong (87 pts.)

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  • 2001 St. Francis Claret – USA, California, Sonoma County (8/15/2010)
    always nice to find a bottle like this amongst the stash- not a wine you typically lay down for 9 years- nose was nice with a some blueberry, leather and vanilla – the taste carries through in a very smooth way and what is present on the nose carries through to the finish – not overly complex- The oak you would expect from St Francis is there but has resolved itself-

    This wine has aged into a very food friendly wine-something I would not normally say of St Francis wines and reminds me why I like decade old wines- (89 pts.)

Categories : Written Reviews
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  • 2005 Bodegas Diaz Bayo Ribera del Duero Nuestro – Spain, Castilla y León, Ribera del Duero (8/15/2010)
    very dark in color was a little shocked for some reason – nose attacked with some big blackberry jam and whiff of the 14.5% comes through with a touch of vanilla- The fruit attacks up front and would make you think this is a much younger wine. Great dark fruit – feel to thrown anyone in the description cause they are there. what seperates this from just being a fruit bomb is that it has secondary flavors baking spice and shaved pencil and the oak while present is not overbearing. .

    There is a bit of a bitterness on the finish and agree this is not a great wine to pair with food in general but I think some smoky bbq or chipotle pork dish at $18 I would re-buy this (90 pts.)

Categories : Written Reviews
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Rogue Creamery puts out the Rogue River Blue and it is one of the finest Blue Cheeses I have had- A must try.

Categories : Taste Test Videos
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Aug
26

Avacado Dressing – Episode 180

Posted by: Patrick | Comments (3)

Here is a quick and easy dressing that is great on salads but also can be used to top grilled meats and fish. You can replace the olive oil with sour cream or mayonaise or a combo of both if you like- This was the topping used on our salad, stuffed pepper and rice in Episode 179

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