Alrighty if you were with us Saturday night you tasted Chateau Taylor-Taylor with one of the dinner courses. Here’s a pic of it with Andreas’ (Zues chef) gravlox w/caper and peppers. This guy sure can cure him some salmon. Firm and smokey, this is great stuff and it flatters the hell out of my wine of which there’s only about twenty-some cases left so if you’re wanting to get in on it, now is the time.

Buy some Chateau Taylor-Taylor.

COURTNEY TAYLOR-TAYLOR

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

Ok, the wine is at the port in New York. It’s in America and is getting trucked to the warehouse today or Monday. THEN it gets sent to everybody who bought some and curry and mexican food sales are gonna skyrocket!

I tell you what though, I’m gonna have a major Mexican seven course dinner party and go thru like two cases the first night. God this is exciting.

COURTNEY TAYLOR-TAYLOR

Chateau Taylor-Taylor arrives in port on Friday. I CAN’T WAIT!

COURTNEY TAYLOR-TAYLOR