Recently in beer, wine & spirits Category
It's amazing what you can do with just ten dollars if you time it well. Right after Christmas, when no one is even thinking about ever eating turkey again, Heidi bought a sixteen pound bird and threw it in the freezer.
We've had it thawing in the fridge for about a dozen days now, and tonight she finally made her way to our oven. Thanksgiving dinner isn't bad at all in February, especially when you don't have the added pressure of a million relatives to complicate it.
Because we can, we put a bottle of Clos du Bois 2006 Sauvignon Blanc in the fridge to chill at about the same time as we started the turkey in the oven. I don't know if that's technically right, but we opened the bottle just before dinner, and it tasted great.
We tried this wine for the first time with Heidi's shrimp scampi and loved it. The dry citrus flavor blended equally well with the turkey, stuffing and garlic potatoes we ate tonight. The cleanup on the other hand, was a different story. As we finished our last bites and moved on to the dishes Heidi said, "Now I remember why I don't make turkey very often. This sucks!"
We've had it thawing in the fridge for about a dozen days now, and tonight she finally made her way to our oven. Thanksgiving dinner isn't bad at all in February, especially when you don't have the added pressure of a million relatives to complicate it.
Because we can, we put a bottle of Clos du Bois 2006 Sauvignon Blanc in the fridge to chill at about the same time as we started the turkey in the oven. I don't know if that's technically right, but we opened the bottle just before dinner, and it tasted great.
We tried this wine for the first time with Heidi's shrimp scampi and loved it. The dry citrus flavor blended equally well with the turkey, stuffing and garlic potatoes we ate tonight. The cleanup on the other hand, was a different story. As we finished our last bites and moved on to the dishes Heidi said, "Now I remember why I don't make turkey very often. This sucks!"
I'll take that as my queue to go help.
It's probably painfully obvious that I'm no professional wine reviewer. I hope to work that to my advantage. After all, if it were me, I'd want you to cut out all the bloated pretense and just tell me if it tastes good or not. So, on with today's review. I wasn't sure what to think about a winery with a sense of humor, but this Napa Valley wine was quite delicious. The first sip tasted like apples. It was a little sweeter than we expected, but it paired very well with the Lemon Caper Chicken and pasta that we had for dinner. I'd buy this one again.
Before any of you wine snobs start in with, "I am NOT drinking any fucking Merlot!", I have a confession to make—ok, two really. First, I love a good Merlot. Second, I only tried Casillero del Diablo because I liked the name (Devil's Cellar) and the cool logo.
I'm glad I did. If you're new to wine, this one from Chile is as great a place as any to start. It has a lighter, fruitier body, and is less dry than is typically characteristic of the Merlots I've tasted. Normally I'd pair a wine like this with steak or salmon, but last night we enjoyed most of the bottle with Wasa Sourdough Rye crispbread, mozarella cheese and summer sausage. Delicious.
If this is all the Devil's got waiting for me in his cellar, then I happily accept my fate.
This probably won't make me stop complaining about Utah's arcane liquor laws, but I guess things could be a lot worse. Maybe there should be a law against legislating while drunk, self-righteous or retarded.
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