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.
We have rocked Australia. But now BrizVegas is fukt. I have never experienced the kind of tropical pummeling which this particular spot on the planet surface is currently receiving. Driving to the airport was like a Mad Max movie, but wet. Cars dead in the water…. on the freeway. 70 degrees and hailing the size of my knuckles. God I hope after all the delays I’m sitting thru now that I can escape this sometime tonight.
Here’s another photo of my lovely wine in action. (Buy it HERE for a limited time.) This is at the tasting for the Christmas dinner/show show December 15 at the Mission.
Here’s the first draft of the menu. Its gonna change a bit between now and then and a couple wines have changed already but you get the jist:
1st. Basic roasted beet stack on little arugula w chive/spinach goddess.
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.
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.
Me and Nick at his family winery. Tasted a couple German style whites from Oregon wine country that I liked. The place was ridiculously beautiful. Four-wheelers with Gewurtrameiner sloshing around in some pretty nice stemware. Old wine hippies are cool.
Time: 7:00pm.Address:1624 NW Glisan.Venue phone: 503-223-4527.** Little Cloud Records Showcase with LSD & The Search For God, Sun Atoms, and Tremours **Buy Tickets
