Chateau Taylor-Taylor Update

Well we polished off two bottles of Chateau Taylor-Taylor with Thai food the other night and it rocked. I had the viticulturist from Rex Hill winery over and he was blown away.

The wine turned out lighter and brighter than I thought so you can add slightly tangy dishes to its pairings now too. It’s more like an Oregon Pinot Noir which is probably part of why my Rex Hill guy loved it (They make a huge number of modern, high quality Pinots. Check em out). The finish on this wine is where it’s at. That’s where you can tell the quality and the age of the vines. It’s long and ancient.

Well anyhoo I can’t wait to bring one into my favorite Mexican joint and get seriously fatter. There’s Indian right down the street so that’s my job for tomorrow. I’ll letcha know how it goes.

If you can put some away for next spring/summer you’ll be glad you did. The bottleshock will have gone away and well, plus this wine turned out to be pretty summery.

COURTNEY TAYLOR-TAYLOR