Things don’t exactly go as planned when the 1% drinks like the 99%. For the last two weeks (or there about) I did something I really didn’t need to do or necessarily want to do, but when I thought about it, I decided it would be an interesting experiment or at the very least, entertaining. Besides, I’m always up for a good challenge. There were no holidays or celebrations, no birthdays or dinners on the horizon. No big occasions that would compel me to throw open the wine cellar doors and look for a beauty just sleeping on the rack begging to be dusted off and uncorked. So, with nowhere to go for the next few weeks, I began.
Wine Rating: 94
“God made Cabernet. The Devil made Pinot Noir.” – André Tchelistcheff
Pinot Noir: the impossible grape varietal that should not be. It’s a tough vine to grow, from its immensely delicate skin to its persnickety need for precise growing temperatures, along with its critical preference to soil types. The vines need water, but one mustn’t dare overdo it. The vines need sunlight, but not too much, not too little. Then there’s the willowy, delicate branches and the slender, fragile trunk. So naturally, this is my absolute favorite. I adore everything about this grape. Everything.
Wine Rating: 92
One of my memories of growing up in an Italian home in New Jersey is seeing wine on the table at every dinner. I especially remember Sunday nights. As far back as I can recall, every Thursday, my mother would start to prep for the big Sunday dinner. Sometimes this included relatives, neighbors, and family friends, and other times just my father, sister, mother and me. No matter what size the gathering, there was enough food for a small army. My mother learned size portioning from her father, who would make family meals that could feed a small city.
Wine Rating: 95
Saturday – Dinner Party
Several times a year, a friend invites me to a dinner party that he hosts at his stunning home, for an evening of bountiful eats. This review reflects on that night.
The gathering that kicked off in the late afternoon and consisted of endless trays of lobster tails, crab legs, coconut shrimp, and waiting on a nearby table, were countless sides that went perfectly with shellfish. I contributed to the evening’s bounty by bringing 10 pounds of my tasty homemade baked ziti, which was a big hit.