Looking for a good bargain???
Date: Mon, Aug 4, 2008 Wine Tasting
Looking for a great price in Cabernet? Which is also high caliber wine? I seen it offered online for $23.99 each, but I picked up this same bottle @ Costco here for $18.99 and no shipping . This represents a great price and a great value! If I were you I'd hurry on down and pick yourself up a case. This is a everyday drinking wine which won't break the bank! Look no further!!
Wine Enthusiast Review Robert Mondavi Napa Cabernet 2005
Rated 91A lovely young Cab, rich and balanced, with the elegance you expect from this producer. Made from all 5 Bordeaux varieties, with a drop of Syrah, the wine is potent in red and black currant, blackberry and new oak flavors, with sweetly ripe tannins. Delicious now, it should develop through 2015. Personally for me, there is no way this wine will even last two weeks before I uncork my first one. I like to drink my wine young!
Wine Tasting Notes:
Our Napa Valley Cabernet Sauvignon unfolds in velvety layers of blackberry, cassis, mineral, violet and licorice character. These rich, expressive flavors come from the diverse soils and climates of vineyards located primarily in Oakville (if you are not familiar with the Oakville AVA, read this as damn fine Cabernets)and Stags Leap District American Viticultural Areas (AVAs) of Napa Valley. The vintage gave the wine solid tannins that support the dense, dark fruit character and provide excellent length on the palate. We aged the wine in French oak chateau barrels for over a year to enhance the smooth texture and add spicy oak accents.
Currently listening : Foghat By Foghat Release date: 1990-10-25
2005 Epicuro Aglianico Beneventano
Date: Sat, Jul 26, 2008 Wine Tasting
I picked up this wine @ 
TJ's and was scratching my head again. What the heck is this varietal? But hey for $4.99 each, I decided to give it a whirl. Wines produced from Aglianico tend to be full bodied, firm tannins and high acidity Which could mean this wine has aging potential. In my opinion this wines rich flavors means it will be a nice accompaniment to many Italian food dishes without over powering.
"Clos Pegase" 2004 Cabernet Sauvignon
Date: Sat, Jul 26, 2008 Wine Tasting
This wine I drank just last night comes from the Cabernet Sauvignon Class 2004 Napa, many of the 04's are very good. I've tasted many 04 Cab's from Napa and my conclusion is, this was a very "good year" in Napa for Cab...
2008 California State Fair "Best Pinot Noir" Gold, 95 Points???
Date: Fri, Jul 25, 2008 Wine Tasting
My wife and I and some other friends got together the other day for semi-regular wine pairing dinners and one of guest brought this little gem, with its accolades completely unbeknownst to us. This was the first bottle opened and we decanted it for about a 1/2 hour. It was very pale in color, almost like a rosé, with just a hint of cinnamon and light cherry flavors rolling over the palate. The finish was thin, but it was fruit forward and while we thought this a pretty tasty juice for the price, we could not elevate this wine to this level of sophistication and quality, which 95 pt's would bring. See the chart below and you'll get a better idea of what I am saying. I'd give it at the most 87 points. 
"Strange Decanters of the Weird Kind"
Date: Mon, Jul 21, 2008 Wine Tasting
Some are mean't to look like the roots of the grape vine and still others your hearts circulatory system. I am sure they would make and excellent conversation piece. They can be found at Affordable Modern Furniture
Testarossa Wine Dinner
Date: Mon, Jul 21, 2008 Wine Tasting
At the invitation of Diana Jensen, my wife and I and another couple headed to Thee Bungalow, for the Testarossa Wine Dinner back on June 18th. We all had a great time and Diana Jensen proved herself again a wonderful host. Thanks!
If you ever wondered if hobbies can turn into a new line of work, well check this abbreviated story about a hobby that got out of control. In a snapshot about Testarossa Vineyards. It all began with the husband and wife team of Rob and Diana Jensen in their garage. Since then the vineyard has grown from a production of 25 cases to the 16,000 cases it now produces at the Novitiate Winery, the Bay Area's oldest continuing winery. If in the area I highly recommend a visit. There wines are consistently of good quality and I heartily recommend them to you.
Pan Seared Maine Diver Scallop local fava bean beurre blanc
Costello, Chardonnay, 2006
Sauteed Veal Sweetbreads roasted pecans red wine cherry chutney
Palazzio, Pinot Noir, 2006
Kobe Beef Raviolis summer truffle vinaigrette
Sleepy Hollow, Pinot Noir, 2006
Grilled Natural Oregon Lamb Loin
local fann english peas. moroccan spiced lamb bordelaise
Subasio, Syrah, 2006
Goat Cheese Panna Cotta
pistachio biscotti, orange gastrique
Sleepy Hollow, Chardonnay, 2006
Unusual Pairing!
Date: Thu, Jul 17, 2008 Wine Tasting
I'm not really sure if this is an unusual pairing or this wine is a superior food friendly wine. Either way I cannot speak more highly of this wine, which paired ever so nicely with the Island Girl Ribs. My wife and I brought dinner to a friend who had a bicycle accident (and is on the mend with a separated shoulder) and she had this marvelous bottle of wine open and waiting as we walked in. The wine had beautiful extraction, deep hues of blueberry and crimson at the edges. The bouquet spoke eloquently of the coming attraction. This wine rolled over by palate with a sea of long lasting flavors. See the wine makers notes below, which aptly describe this wines flavor profile.
Back to the dinner: Okay, yes I was the cook and I thought wow this is good. I will throw out my recipe and you can decide for yourself. Here is the menu:
-Island Girl Pork Ribs
tomatoes, onions and shredded Mozzarella cheese, with a highly addictive poppy seed dressing, yum! 
cream.Preparation and ingredients:Fresh pork ribs, boil on high for about 20 minutes, add to water dried onions, ginger, garlic. While this is going prepare the "island girl sauce" ketchup, honey, garlic, ginger, onions, olive oil, molasses and some red wine vinegar. Stir and warm this sauce. Take ribs immediately from boiling water and put into prepared sauce. Coat thoroughly and let cook on low for an hour or two. Just a note about the sauce, I never make it the same way twice.
This Justin 2005 Isosceles Reviews
Date: Wed, Jul 16, 2008 Wine Tasting
I reviewed this wine way back in March 2008. 
Ha! See! These were my thoughts (see below) and impressions far before any of these accolades were laid upon this wine. Just goes to show even someone with an "un-trained" palate can be discerning, without all the fancy pedigrees normally associated with the tasting and scoring community! Opps, but what do I know I am not a professional. I am just a guy who knows a great bottle of wine when he drinks one. If you've missed my previous review about this wine here is a snippet!
I really not a fan of Bordeaux stylistic wines per se, but this wine was quite good and I gave it 87 pt's . The legs on this muscular wine were amazing and spoke to my palate most eloquently, with cassis, cherry , and boysenberry.. which paired excellently with the NY Strp Lion and accompanying short rib hash and RW Demi glace.. The nose was initially a little smokey and difused, but then the aromas of chocolate and cassis wafted from the glass as I swirled, sniffed and sipped what was a very complex and well put together wine which will reward with some careful years of cellaring..! Highly recommended.
In the glass the color was deep hues of brooding and intense blueberry and dark cherry intermingled... priced @ $54.00 each a little pricey but I did secure a couple.
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Good, good, good, good Libations.....!
Date: Fri, Jul 11, 2008 Wine Tasting
"I knew it was the last seven limoncellos that was going to get me."
Limoncello, is a wonderous libation. I keep one cooling its heels in my freezer. (just be careful to not lay it on its sides, you'll get drippage) The tradition in Italy is as an after dinner digetivo, which I think is a good practice. Part of the "Mediterranean lifestyle" as it is said. Just a few ounces in a stemless Reidel Chardonnay glass. Not sure why I use that glass, for lack of an more appropriate glass. I find the ones imported from Italy are the best. The color as you can see, is bright yellow, sweet and lemony, but not sour since it contains no lemon juice. I understand it is also easy to make at home, although I've not tried out the recipe myself. It is pretty inexpensive to purchase. I think this a perfect summer after-dinner drink, in place of the normal sherry, port, and madeira which in my estimation are better suited for the fall and winter months.
So if you have never tried Limoncello to this point, seek some out, throw it in the freezer, wait ,pour and enjoy. Just a warning it can sneak up on you, just ask Danny. Please let me know what you think! I look forward to hearing about your adventures with this amazing libation. Cheers!
Endless Summer BARBECUES!
Date: Thu, Jul 10, 2008 Wine Tasting
Okay, so if your like me and your wondering what wine should I serve at my next BBQ. Summer time is hot and and you don't want to cook in the house, so I head for the BBQ grill.
Maybe your thinking geez I just have a few beers instead or drink a rosé Personally for me, when I want something which compliments my meal, I am thinking of what is ready to uncork in the cellar and if it is for grilled, smoky foods, I think big, bold, and drinkable! But I just may quaff down a few glasses of chilled Rosé while I am cooking.
What kind of wines should they be? Most likely you're going to be on the lookout for big wines; full bodied (nice tight leggs) and fruit-forward. Maybe on the order of something a bold assertive wine with attributes of spice and pepper, preferably with a smooth velvety mouth feel to them. Wines for BBQ should support the succulence of the meat and not be overwhelmed by the sweetness of the sauce.
So, if you’re looking for the good wine to complement that juicy steak or smoky grilled chicken, I believe these wines will match up well for any and every barbecue!
I had a 5 course wine paired menu there once, it was amazing!
Ribeye SteaksMerlotFor this rich, flavorful steak, the softer tones of Merlot balance the richness of the Ribeye. Personally I like the NY Strip with a Napa 2004 Cabernet.
Filet Mignon Shiraz / SyrahFilet is a soft, delicate cut of beef and Shiraz has body and a full flavor that enhances and deepens the taste of the Filet.
Veal: Pinot Noir this is a lighter red wine, but its intense fruit flavors stand up well and enhance the subtlety of the veal. My choice is nice 100% Cab Franc!
Lamb ChopsMeritage Meritages has finesse, suppleness, and complexity - a perfect match for a full-flavored meat like lamb. Personally, I like to pair an Willamette Pinot with Lamb, but that's me.
ChickenFrench White BurgundiesWhite Burgundies are crisp and lean, yet smooth and fruity - perfect for chicken.
Lobster Champagne, Sauvignon Blanc or Pinot Grigio Champagne, the perfect compliment to lobster…Need I say more!Both Sauvignon Blanc and Pinot Grigio are light, fruity and crisp, and complement the lobster's buttery texture. Even a good Prosecco!
Wine snob scandal ;-{
Date: Tue, Jul 8, 2008 Wine Tasting
I just stumbled on this article and I could not believe what I was reading, but apparently it is true. Are ya ready for this? A lot of what wine connoisseurs say about wine is humbug! (Pretentious or silly talk or writing) I thought for sure they could tell the difference between a Cabernet and a Chardonnay. Just a little dye in the glass is enough to fool their palate, I would never have thought it possible? But there it is in this doctoral dissertation, which ran the tests on three different methods with the same wines and yet the same results and conclusion which is, "Drinkers have long suspected it, but now French researchers have finally proved it," burbled the London Times' Adam Sage from Paris; "wine 'experts' know no more than the rest of us." Check out the article in the Seattle Weekly and here is link to read the sad and dissappointing news! Cheers everyone!http://www.msplinks.com/MDFodHRwOi8vd3d3LnNlYXR0bGV3ZWVrbHkuY29tLzIwMDItMDItMjAvbmV3cy93aW5lLXNub2Itc2NhbmRhbC5waHA=
Bad case of Craniuminrectum! ;-)
ViellesVignes, Huh?
Date: Mon, Jul 7, 2008 Wine Tasting
Ever pick up a bottle of French wine and wonder what varietal it is? This was the case for me when I picked a bottle of Schoffit, Chassselas, and Vieilles Vignes 2005. Because I am familiar with the producer of this wine, Schoffit I purchased a bottle. I really did not know what to expect of this varietal. Since I’ve drank many of their Pinot Gris and Gewürztraminers I was at least confident that I would not be disappointed.
Chasselas, I admit I had to Google the name of this varietal. I knew at this point that my pairing should workout just fine. This wine shows the Chasselas grape can produce serious wines, although it is often sold as a table grape. But this was no ordinary table grape it was Vielles Vignes (btw, I had to look this French phrase), which means old vines. It is thought that older vines produce a more serious wine. This wine has aromas of ripe apple and pear, the palate is medium with a gentle finish. It paired ever so nicely with the BBQ chicken marinade. Because this marinade called for a little spice, I thought this wine would go perfectly (and it did!). On the side I served seasoned and broiled (makes um crunchy) red potatoes and a few skewers of sumptuous summer veggies.
My rating for this pairing! 
INGREDIENTS :
1 cup soy sauce
1 table spoon dark chili powder
1/2 cup vegetable oil
1 tablespoon cooking sherry
3 tablespoons brown sugar
3 cloves garlic, crushed
4 boneless, skinless chicken breast halves
DIRECTIONS :
In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic and dark chili powder. Pour into a large re-sealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear, Bon Appétit! (BTW, I found this recipe online)
Cult Watch!
Date: Sat, Jul 5, 2008 Wine Tasting
Cult Watch!
t if you want to buy them at a reasonable price you have to be on a waiting list, and then wait and wait and then finally you are given an allocation. This has become true for many wines who through the scoreing system of certain publications have risen to cult status. So I wanted to post the Top 10 to be on the lookout for and get your reactions. I would interested to know if any of you purchase these wines, have them in your cellars waiting for the right day or you don't why those who made the lists are there in the first place. So check it out and get back to me. Thanks!After befriending noted winemaker Mark Herold and working a harvest at Behrens & Hitchcock on Spring Mountain, landscape company owner Bill Deem and his wife, Alicia, came west from the Philadelphia area and courted Herold to help build their label. The Cabernet comes from a mix of sites, while the tiny run of Merlot (about 300 cases) hails from Larry Hyde's Carneros vineyard. The latest 2005 release is priced at $100 for mailing-list members, up $20 in three years. Scores have been promising, with much momentum from word of mouth, especially from buyers familiar with Herold's work. Though Herold has apparently stepped back from his role there, Deem seems determined to modestly grow his label.
Screaming Eagle's Central Coast sister. The wineries share the same owners, Charles Banks and Stan Kroenke, and the same marketing manager, Ursula Hermacinski. Matt Dees (formerly of Staglin Family Vineyard) is winemaker, with a helping hand from Screaming Eagle's Andy Erickson and consultant Michel Rolland. With access to the Eagle's mailing list, Jonata has hoped to tap into its bulletproof popularity. Several factors left would-be buyers hesitant: ambitious pricing (up to $125 per bottle); a decision to make blended wines (Syrah and Sangiovese play roles along with Cabernet); and the prestige gap between Napa and Santa Ynez valleys. The wise money says Jonata will find its niche; its rise just may take time.
The owners of this Green Valley site have long provided fruit for stellar Pinot Noirs from Failla, Kosta Browne and others. A debut 2006 vintage of their own wine is now out, made by Ed Kurtzman, winemaker for Sandler, August West and Freeman. It's a primo matchup of Pinot terroir and talent.
If winemaker Andy Erickson is normally low key, he's almost mum about this blend of Syrah, Cabernet Sauvignon, Cabernet Franc and Merlot. But for his devotees, it's a chance to access the Screaming Eagle winemaker's talents for under $50 - far less than most of his projects, which also include Hartwell Vineyards and Arietta. Fans also seek out wines from Favia (faviawine.com), which features the joint talents of Erickson and his wife, Annie Favia, one of Napa Valley's top viticulturists.
Levy & McClellan levymcclellan.com; (707) 963-1282 (fax)
This Diamond Mountain effort from superstar wine couple Bob Levy (Harlan Estate) and Martha McClellan (Sloan, Blankiet) should sell itself. But aggressive pricing ($350 for the inaugural 2004 vintage, according to the Wine Advocate; Wally's in Los Angeles currently lists it at $750) leaves open the question of whether fans will pay for the privilege of a newly minted label.
After earning his stripes in Burgundy and as the winemaker at Copain's custom crush facility, Kevin Kelley and his wife, Jennifer, created their own tiny Santa Rosa label, producing less than 300 cases of Chardonnay, Pinot Noir and Syrah, harnessing cool-site vineyards near the town of Occidental. They reward lovers of a leaner, less muscular style of Pinot - if you can find them. The tiny production makes them virtually impossible to locate.
After nearly 30 years at Beringer, Tor Kenward's retirement project was this small St. Helena winery, where he and winemaker Jeff Ames produce lots of Cabernet, Chardonnay and a bit of Syrah. The wines have been well received since the early 2000s, but the 2005 addition of a Cab from Andy Beckstoffer's To Kalon Vineyard in Oakville was a big catalyst. The '05 scored 96 points from Robert Parker, and the '06 has a preliminary 96-100 rating, raising the specter of a new perfect-scoring label.
Put down that damn Martini!!
Date: Tue, Jul 1, 2008 Wine Tasting
