It's cooled down a bit in S. California (for now anyway), so we're up for something more than rose this weekend. We're grilling ribs and corn with friends at the airport hangar this weekend, so we're pulling out some BBQ wines.
- a magnum of 2001 Downing Family, Fly-by-Night Zinfandel, Napa Valley
Haven't had steak in a while so I'm grilling a ribeye. It will be accompanied by a 1999 Caldwell Cabernet Sauvignon. It's a splurge, but I had one of those weeks.
Last Friday, my brother and I slipped into Berkeley to see Wilco. While waiting in line, we uncorked an '05 Rhone white from Domaine Coursodon. 90% Marsanne, 10% Rousanne and 100% yummy. Seriously. Don't have information on how many cases were made...but I'm picking up a couple more bottles. Sadly, not a value price point.
Drinking in line? While very very very shushed and discreet... Sipping while playing Scrabble....we managed to get in trouble. Tried the "Would you believe it's apple juice?" line... Didn't fly.
As for BBQ, Shelley and I did a rib-eye on Tuesday. Marbling+meat=flavor. Until recently, I had reached for big reds to match big red meats. But, now I find myself uncorking crisp whites. The bright acidity acts as a palate cleanser. Kidda the principal of the zippy vinegar BBQ sauces you find in the Carolinas.
Sadly, the Bay Area isn't BBQ heaven... East Bay serves up some tastiness with Everett & Jones, Flints, Dougs, Bobby's Backdoor and yuppiecentric upstart T-Rex. West Bay? For all the foodness in SF, 'Merican BBQ is a joke without the punchline. Sad, very sad.
Surprisingly, the city of Napa chips in with a fairly strong house of dry rub. The no frills Red Rock on Lincoln really works. Less thrilled about the newer place in the strip mall though. Ber-B-Q I think it's called. However, it isn't really fair to judge an eatery by a single visit, so I'll return to see how things have shaped up now that it's been open for a while.
Lou Preston's Cinsault, 05' hit the spot last night with a veggie heavy pizza. Lots of fruit in this Cinsault with pretty low Alc (13.5%) made it a nice pizza wine.
Need to break out a little bubbly today. It's still hot here.
Whew. It's ghastly hot in So Cal this weekend and opening wine (even bubbly!) doesn't sound appealing. It might be mojito weather here....lime and mint sound cool & refreshing.
Haven't had steak in a while
Haven't had steak in a while so I'm grilling a ribeye. It will be accompanied by a 1999 Caldwell Cabernet Sauvignon. It's a splurge, but I had one of those weeks.
Last Friday, my brother and
Last Friday, my brother and I slipped into Berkeley to see Wilco. While waiting in line, we uncorked an '05 Rhone white from Domaine Coursodon. 90% Marsanne, 10% Rousanne and 100% yummy. Seriously. Don't have information on how many cases were made...but I'm picking up a couple more bottles. Sadly, not a value price point.
Drinking in line? While very very very shushed and discreet... Sipping while playing Scrabble....we managed to get in trouble. Tried the "Would you believe it's apple juice?" line... Didn't fly.
As for BBQ, Shelley and I did a rib-eye on Tuesday. Marbling+meat=flavor. Until recently, I had reached for big reds to match big red meats. But, now I find myself uncorking crisp whites. The bright acidity acts as a palate cleanser. Kidda the principal of the zippy vinegar BBQ sauces you find in the Carolinas.
Sadly, the Bay Area isn't BBQ heaven... East Bay serves up some tastiness with Everett & Jones, Flints, Dougs, Bobby's Backdoor and yuppiecentric upstart T-Rex. West Bay? For all the foodness in SF, 'Merican BBQ is a joke without the punchline. Sad, very sad.
Surprisingly, the city of Napa chips in with a fairly strong house of dry rub. The no frills Red Rock on Lincoln really works. Less thrilled about the newer place in the strip mall though. Ber-B-Q I think it's called. However, it isn't really fair to judge an eatery by a single visit, so I'll return to see how things have shaped up now that it's been open for a while.
Any other meatcentric suggestions?
Lou Preston's Cinsault, 05'
Lou Preston's Cinsault, 05' hit the spot last night with a veggie heavy pizza. Lots of fruit in this Cinsault with pretty low Alc (13.5%) made it a nice pizza wine.
Need to break out a little bubbly today. It's still hot here.
Whew. It's ghastly hot in
Whew. It's ghastly hot in So Cal this weekend and opening wine (even bubbly!) doesn't sound appealing. It might be mojito weather here....lime and mint sound cool & refreshing.
I've really enjoyed the
I've really enjoyed the Jocelyn Lonen Cabs I've tried. They are made from Stagecoach Vineyard grapes, just like my 2004 & 2005 Napa Cabs!