Archive for August, 2011

Gettin’ down at the Strip… Mall.

August 30, 2011

Sometimes the place to be is the strip mall.

Think about it!

If you’re hungry, just head on over to Panera…

Panera... I dare ya!

I got me half a turkey sandwich and a bowl of black bean soup.

If there’s a BevMo nearby, and it’s a Saturday, you can do a little wine tasting…

Well what do you know?

Six wines on a lazy Saturday? Why not?

More so than normal, I was really stoked on the wines they had for tasting…

The Cala Blanca 2009 Verdejo was crisp... Hella crisp.

The Gloria Ferrer 2008 Carneros Chardonnay was the bomb. It had a great balance of creaminess and acidity. For ten bucks, we had to buy us some.

The Triplebank 2010 Marlborough Pinot Noir was nice and ripe.

The Francis Coppola 2008 Director's Zinfandel from Dry Creek Valley fell a little short of what I have come to expect from Dry Creek Zinfandels, though it did stay true to the style of the region.

Gnaughty Vines 2008 Old Vine Zinfandel from Dry Creek Valley was a fruit bomb. Though delicious, it came across as a little fake to me.

The Corazon de Plata 2010 Syrah/Tennat had a nice mix of dark fruit and bicycle tires.

BevMo even had some cheese and crackers for us to enjoy…

Mmmmmmmmmmmmm.....

Not a bad way to spend a weekend…

Not bad at all.

Stay Rad,

Jeff

Under the Weather… And Over It.

August 29, 2011

Hey Y’all,

Guess who’s sick…

Assorted cold medicines from Walmart.

On the way home, I stopped at Walmart to get some generic cold medicine.

More importantly, I had to pick up a can of my favorite cold remedy…

Menudo. Hold the Ricky Martin. Heyoooooohhhhhh!!!!!!!!!!!!!!!!

Look…

I know (fa sho) that a can of beef stomach soup isn’t really gonna cure me, but it makes me feel better… mentally.

Everyone has their own cold remedy.  The idea is that it comforts you, when you feel like your face is gonna explode.

So my question to you…

What is your favorite cold remedy?

Stay Well,

Jeff

Ooh baby, I like it raw!

August 27, 2011

There is a sushi place about half a mile from my house called CreAsian.

If you read the reviews on Yelp.com, you’ll find that many folks have given it five stars… along with hyperbole-laden comments like, “This is the GREATEST SUSHI in the history of the UNIVERSE!” and, “If you don’t like CreAsian, you are the BIGGEST DUMMY in the contiguous United States!”

If you come across my review, you’ll find it to be a little less flattering…

I really do like the place, but I’ve eaten plenty of sushi in my day.  Kara and I lived in the Japan Town neighborhood of Downtown San Jose for a good 3+ years before moving to Morgan Hill.  It’s not that I’m a sushi snob… It’s just that I’m never going to be quick to crown the ONLY sushi place I go to as being the best.

Look.  CreAsian is a good sushi restaurant with some neat looking specialty rolls (Sashimi Tacos anyone?), but they are a little pricey.  When it comes to just having some good, fresh slices of delicate fish, however… I’ve had better for cheaper.

With all that being said, I do like me some CreAsian (in spite of it having the worst name of all time).

I gave it 4 stars!

Recently, Kara and I took a trip to the closest sushi place in the history of our house!

Here are the details…

After arriving, Kara and I were promptly seated and each served up a hot bowl of miso soup. Soulful. Heartwarming. Delicious.

To wet our whistles, we got us some Asahi Super Dry beer. Nice and crisp.

And you cannot have beer and sushi without HOT SAKE! It's got a nice nose of caramel and butterscotch. One sip is all you need to get in sushi mode.

Beer + Sake = SAKE BOMB! De-Lish!

While my fish was getting prepped, I was served a house salad. It had some nice chunks of mango and a tangy and creamy dressing. Yum!

I got me the 20 piece sashimi. It's simple. A beautiful assortment of raw fish. You know how we do!

Now, the key to a quality sashimi experience is in how you prep your soy sauce.  Here is how I roll…

One nice nugget of wasabi.

Tuck the wasabi in under a blanket of ginger.

Lay down a small pond of soy sauce.

Use your chop sticks to mush down the wasabi under the ginger. Start dipping your fish once the soy sauce gets nice and cloudy. Add more wasabi, ginger, and soy sauce as needed.

The sashimi was dope!  Delicate.  Flavorful.  Savory.  Satisfying…

BUT…

My favorite part of a sashimi dinner is at the end of the night when I dump my ginger wasabi soy sauce over a bowl of rice. You have to be careful to eat just a little bit at a time. Your nose will start to burn... but in a good way.

I must say that my latest visit to CreAsian was awesome.  I’m LITERALLY DYING to get back there soon.

Here’s to the greatest sushi this side of the Rio Grande!

Shimmy shimmy ya!  Shimmy yam!  Shimmy yay!

Hey Ol’ Dirty Bastard, take it away!

Stay Rad,

Jeff

Searching for value in Bordeaux…

August 27, 2011

“Should we open up a bottle?”

It’s a simple question.

The answer should be simple…

but it never is.

“What should we open?”

“I don’t know.”

“What do we have?”

“We’ve got plenty of wine, but it’s Thursday.  I’m not gonna open up anything good.”

And it goes ’round and ’round and ’round…

As I dug into the wine fridge, I found this…

Chateau Du Seguinier 2005 Premieres Cotes de Blaye, Bordeaux

I don’t recall where I bought this wine…  Probably Trader Joe’s.

I don’t remember how much I paid…  Most places on the internet show that it is less than 10 bucks.

I do know that I purchased this wine at a time when I knew a lot less about wine than I do today…  Considering that I’m still learning, I know that I didn’t know much at all…  You know?

At the time, what I knew about Bordeaux was that 2005 was an AMAZING year…  “A 2005 for less than ten bucks???!!!???!!!!  I’m keeping this one!” I thought.

On Thursday, when I spotted the Chateau Du Seguinier 2005 Bordeaux, I was all, “Why not?”

Cotes de Blaye is a lesser-known appellation of the Bordeaux region of France.  It is technically a left bank wine… but WAY North.  Their red wines are primarily Merlot based.  They are known for being dry.

Here’s how it went down…

If you wanna see the color, hold that sucka in front of a fridge foo!

Color: The Chateau Du Seguinier is a dark brick-red.

Nose: Really good!  Cranberry and blueberry fruit with a touch of pencil shavings.  I ain’t gonna lie… It smells delicious.

Taste: I know that this wine is supposed to be dry, but the Chateau Du Seguinier is HELLA DRY.  Very tart.  The tannins are very harsh and bitter.  It’s got a little cabbage and dried tomato skins on the finish.

Score: I initially gave this wine an 84+, but as I let it sit for about a half-hour the tannins started to mellow out.  With a little decanting, it shows more like an 86+.  It comes of as a decent table wine (not a term that is often associated with Bordeaux).  It would go really good with spaghetti.  In fact…

A BIG plate of Spaghetti with a HUGE Fork.

While tasting this wine, I become obsessed with spaghetti…

So I hooked myself up.

For the sauce, I sweated some onions in olive oil.  Then I deglazed the pan with a splash of the Chateau Du Seguinier (Why not?).  After the wine steamed off, I threw in a can of diced tomatoes, salt n’ peppa, and some cumin and dried oregano.

When the pasta was ready, I tossed in the sauce, along with some freshly grated parmigiano-reggiano cheese and some basil.

The spaghetti paired nicely with the Chateau Du Seguinier.  It brought out some nice fruit notes in the wine.  Cranberry and raspberry for days.  It was all good.

So my take on “value” Bordeaux is simple.  They are meant to drink young.  They are meant to have with food.  If you spent less than 20 bucks for it, don’t hesitate…

Just pop that bottle, baby.

Stay Rad,

Jeff

Augtobeerfest: An International Affair

August 23, 2011

Augtobeerfest.

I know what you’re thinking.  “Jeff just made that word up to be funny.”

Well, I didn’t.

I couldn’t.

I’ve never been funny in my entire life.

How dare you?

Last Saturday, Kara and I walked down to the El Toro Brewpub in celebration of Augtobeerfest.

Here’s their special event menu…

AUGTOBEERFEST! See?!?!?

If you check out El Toro on Yelp.com, you’ll find that the knock on this place is consistent.

They make amazing beer, but the food is suspect.

There was something about Augtoberfest that I think would have changed the minds of those critics…

25 ounce Marzen

Maybe it was the 25 ounce stein of Marzen I had when I walked in the door.  It was the perfect balance of crisp hops and round malts.

Bratwurst with bacon, sauerkraut, and german potato salad.

Maybe it was the bratwurst that I paired with the Marzen.  The tanginess of the sauerkraut.  The fatiness of the bacon.  The rich german potato salad.  It brought the flavor of the beer to a whole new level.

The Internationals!

Maybe it was the fun-loving music provided by The Internationals.  Quite possibly my favorite traditional German band.  Okay…  They’re the only German band I know…  And their music ain’t that traditional…

25 ounce Mo Hill Pils

Maybe it was the 25 refreshing ounces of the Mo Hill Pils…

Nachos!

Maybe I was still hungry and ordered some nachos to go with my  Pils…

Still rocking on Swiss horns.

Maybe people take pubs, and the food inside of them, way to seriously…

With great beer, great music, and amazing friends, how could you ever complain?

Prost!

El Toro, I’ll see you at DecemBEERfest.

Who’s coming with me?

Stay Rad,

Jeff

Sit By Me and drink a margarita, amigo: Back to the land of the living.

August 20, 2011

Have you ever seen the movie Stand By Me?

Darlin', darlin' stand by me.

It’s bad ass!

Adventure.

Comedy.

Death.

The 1950’s.

Stand By Me has it all.

The only problem with the movie, is that it puts me in a weird mood.

The film takes place in the last week of summer, when four friends are about to enter junior high.

I hate the end of summer.

Always have.

Always will.

Let me explain…

I was always a good student.  I always loved school.  With a mother who was the first in her family to graduate college (putting herself through nursing school), and a dad who was a math teacher for over 30 years, I was never given the option not to succeed.  Having an older sister who is the smartest person I’ve ever met being the valedictorian of her high school class, the competition to break from her shadow was always there.  I did not need much motivation to try my hardest, and I took a lot of pride in bringing home report cards littered with A’s.

I loved my teachers.  Every single one of them.  Though I probably annoyed the crap out of many, I am certain that they knew how much I appreciated their hard work.

And friends?  Forget about it!  The friends that I made all throughout elementary, high school, and college were some of the greatest people who have ever walked this Earth.

As much as I loved school, I HATED going back to school.

Hated it!

HATED!

There you are.  It’s summer.  And much like Gordie LaChance and his buddies, you haven’t a care in the world.  You’re going on adventures.  Every single day… YOU PLAY!

And then it happens…

The end of July…

The beginning of August…

IT

HAPPENS

You start to see the ads.

Your friends start talking about it.

Your parents start bringing it up.

You start to realize that eventually you’re gonna have to go back to school.

And that is when the fun stops.

And that is when the mood sets in.

No more adventure.

No more taking the bus to the baseball card shop every day.

No more staying up late.

No more sleeping in.

BACK

TO

SCHOOL!

Every year it was the same thing.  From the moment of my back-to-school awareness until the end of the first day of school, I was in a mood.

The mood?

Nervousness.

I was just a bundle of nerves… and I would obsess.

What were my teachers going to be like?

Was I gonna have any friends in my classes?

Was I gonna get that girl to notice me?

I was filled to my ears with anxiety.

And the night before the first day of school was the worst.

THE

WORST!

I was so anxious, that I could not sleep… AT ALL.  I’d just have these thoughts and fears racing through my head.  I was a miserable wreck.

Having never slept the night before, on the first day of school I would always feel like a zombie.  Dragging myself from class to class.  Eyes glazed over.  And drool… There was lots of drool.

It would usually take me about a week to acclimate myself to the daily routine of school life.  And, like I said, I really came to love everything about school.

From a young age, I always admired teachers.  Having a dad who was one sure helped.  And I always kind of knew that I wanted to be one.  I figured that if you were a good student, why wouldn’t you be a teacher?  Why wouldn’t you share what you know?  Why wouldn’t you show people the tricks that worked for you?  It just made sense.

You must know, however, that there was an ulterior motive behind my pursuit of a career in education.  In retrospect, it seems silly.  But, at the time, it made all the sense in the world…

I figured that if I was always nervous about going back to school as a student, and the opposite of a student is a teacher, then going back to school as a teacher must be the best thing ever.

No more nerves.

No more anxiety.

No more sleepless nights.

Well…

I just started my ninth year of teaching this last week, and I’ve got to tell you…

IT’S WORSE!

I love teaching much more than I ever loved being a student, but I would never wish my back-to-school anxiety on my worst enemy…  It’s not like I have any enemies, but you know what I’m sayin’.

My back-to-school mood is so bad that I have been avoiding Stand By Me for the last nine years.  I just don’t want to be in that mood.  And that movie, as good as it is, is a trigger.

The first day with students was this last Tuesday, so of course I did not sleep a wink on Monday night.  I was a zombie.  I think I even drooled on one of my students.

It would have been nice to go straight to bed after school on Tuesday, but I had a softball game that night (we won), so I wasn’t much less of a zombie on Wednesday.

After school on Wednesday, we had a department meeting, so I was still a little drained on Thursday.

And of course I had to hit the gym after school on Thursday to train for my next half-marathon… So it wasn’t really until Friday that I started to feel normal again.

Kara is a teacher too.  She is technically back to school, but her students don’t come back until next week.  She did have some meetings to go to on Friday, so a bunch of her coworkers decided to do happy hour at El Amigo in San Jose.  She called me up to ask if I would join them.

I was all, “Okay.”

Like an old friend... El Amigo.

Happy hour at El Amigo goes until 6pm, but I wasn’t gonna make it until 6:15, so Kara got me a margarita before I got there…

The El Amigo House Margarita aged gracefully for 30 minutes.

Though most of the ice had melted, and the glass got a little sweaty, I was really stoked on this margarita.  Sometimes, margaritas can border on being too sweet or too tart.  This bad boy was neither.  In fact, it had a little richness going on.  Not a profile you would ever expect, but it was definitely appreciated.

Since I arrived so late, I was not in an appetizer type of mood.  I ordered the Plato de Carnitas…

Plato de Carnitas

Carnitas are a traditional form of pork that is marinated and slow roasted.  These thick chunks came with the traditional rice, beans, salsa, flour tortillas, and guacamole.  The Carnitas were very nice.  I used the tortillas to make my own burritos, ’cause that’s how I roll.

As far as restaurants go, El Amigo is all right.  I’ve had better Mexican food.  I’ve had worse.  What’s important here, is that it was time well spent.  Time where I could finally relax.  For that, El Amigo, I thank you.

When I got home last night, I tried to write a blog about my week, but my brain just kind of shut down.  I had something more important to do…

SLEEP!

This morning, I woke up feeling fantastic.

It’s great to be back in the land of the living.

Stay Rad,

Jeff

About last night…

August 14, 2011

Here’s the deal…

I told you yesterday that I was going to a party.

And I did.

Kara and I headed down to Gilroy to visit our friends, the Rockings, and have a good old-fashioned campout in their backyard.

They provided the food and beer.

Fat Tire and a Taco.

And of course…

I brought the wine.

Red Splash 2007 Red Wine by St. Francis

I picked up the Red Splash 2007 Red Wine for $9 at BevMo, because I wanted something simple.

Just a nice red wine.

The Red Splash did not disappoint.

Here’s the breakdown…

Color: Dark burgundy.  Almost purple.

Nose: The wine smells very oaky, with a little vanilla action.  The nose is also very hot.  You can smell the alcohol.  That’s not a good thing.  There is a nice red fruit component with hints of cranberry, raspberry, and cherries, but the alcohol distracts from it.

Taste: I like the taste of this one.  The body is medium to light for a Cabernet/Zinfandel based wine, but there are some nice lingering tannins that stick around for a while.  It’s got that cherry and cranberry fruit that I smelled earlier, along with some good oak.  There is a richness to this wine.  It made me want some cheese.

Score: This is a good wine.  It’s not trying to be anything but a red table wine.  I could imagine that this wine has the chops to pair with a variety of foods.  Pizza.  Steak.  Baked potato.  A light salad with goat cheese and walnuts.  This wine makes me hungry, and that’s what a table wine should do.  Give it an 86+.  Give it a try.

Here’s the thing about last night…

We had a blast.

But it did get a little crazy…

A good idea?

Stay Rad,

Jeff

K.I.S.S. – A lesson from Gordon Ramsay and Girls

August 13, 2011

I’ve been thinking a lot about Girls lately.

Okay…

That doesn’t sound right.

Let’s start over…

I’ve been thinking a lot about my old friend, JR, lately.  He’s in a band called Girls.

JR. Christopher. Girls.

Girls is an amazingly complex band.  At the same time, they are all about the simple things in life.

Love.

Heartbreak.

Rock and Roll.

Friendship.

Pizza.

Wine.

Girls.

It’s that simple.

Their first album is called, “Album”.

It’s that complex.

A few days ago, my buddy G-Rat shared an article on Facebook that he found on Eater.com.  It was an interview with JR (who was at one time a chef) about similarities between music and food.  The interview, to me, circled around one common theme.

Simplicity.

When asked about what he learned during his time as a chef, JR spoke of simplicity.

“If you have a couscous and want to put salt-cured olives in it, you don’t want an overwhelming amount of the olives so that the bites that do have olive say something. If you’re going to put parsley in it, chop it big so they can taste it. Maintain the excitement.”

So complex.

So simple.

When asked about the type of restaurant that he would want to open up in the future, he hammered the point home.

“Whatever it would be, it wouldn’t be fine dining. It would be rustic, simple, the kind of stuff I’ve made my whole life.”

So simple.

So right on.

That article, obviously, got me thinking about food.

The article also got me thinking about TV.

Reality TV.

Of all the reality shows on TV, my favorites involve food.

Since Gordon Ramsay stars in 500 reality TV shows, I can’t help but think of him.

One of his shows is called Kitchen Nightmares.  On the show, Chef Ramsay visits restaurants that need a little help getting back on their feet.

It seems like every time he helps out a restaurant, the theme of simplicity comes into play.

Make the menu simple.

Clean up the dining area to make it simple and elegant.

And the food.

Make the food with passion.

Plate the food with love.

Always use simple, fresh ingredients.

Simple.

Fresh

Ingredients.

Simple!

With that in mind, here’s what I had for breakfast today…

Breakfast.

Potatoes.

Onions.

Salt.

Pepper.

Rosemary.

Eggs.

Milk.

English muffin.

Simply delicious.

In the complex world of wine, we get so wound up with the minutia of it all that it gets overwhelming.  It doesn’t have to be that way.

Wine can be simple.

Sugar (from the grapes) + Yeast = Alcohol + Carbon Dioxide

That’s it.

It’s simple.

I’m going to a party tonight.

I will bring some wine.

And I will keep it simple.

Red Splash 2007 Red Wine. Simple.

K.I.S.S.

Keep

It

Simple,

Stupid.

Stay Rad,

Jeff

The Rules of the Game Hen

August 11, 2011

You know I hate eggs (although I have been Facing My Fear).

I’ve alluded to my fear of birds (I’ll tell you about it some day).

I have, however, been really into roasting poultry lately.  There’s something really fun about tending to a bird in the oven.  Trussing.  Basting.  Butchering.  It’s kinda primal.

To those that know me well, I’ve been looking very primal lately.  Up until this morning, I hadn’t shaved in about a month.

I’ve also been getting primal in my eating habits.  I’ve been throwing a lot of meat on the grill.  You can’t get more primal than heating flesh over an open fire, can you?

Birds!

Back to birds…

I’ve been on a huge Rock Cornish Game Hen kick in the last few months.  I’ve got my Oven Roasted Game Hen down to a science at this point.  I love the richness of the bird.  I love the gamey (obviously) flavor of it.  It takes me back to those primal roots.  You remember how our Neanderthal ancestors used to crossbred chickens to produce smaller birds with bigger breasts and a tastier flavor, don’t you?

On Monday, I decided to mesh all of my primal inclinations, and roast a Game Hen on the grill… with the help of Weber’s Big Book of Grilling.

Here’s how to make it…

Almost always, game hens come frozen… So the day before, I like to thaw out the hen under some cold water in the sink (if you don’t want to quick-thaw it, put it in the fridge two days before you plan on cooking the bird).  After the thawing, I will brine the hen in a stock pot over-night.  The brine is made using a pot of water, half a cup of brown sugar, half a cup of salt, one bay leaf, a bunch of fresh rosemary and thyme from the garden, and one orange and one lemon thickly sliced.  This brine should ensure that the bird is juicy and flavorful when all is said and done.

The next day is when the magic happens…

Finely dice up some green apple, carrot, yellow onion, and celery.  Mix it up in a bowl with some room temperature butter, salt n’ peppa, and a little fresh rosemary and thyme from the garden.

Remove the hen from the brine, and try to stuff as much of the veggie butter mix in the body cavity as you can.  Using cotton butcher string, truss the bird up nice and tight so the legs and wings are snug against its body and the cavity is closed up.  Rub the body of the bird with more of the veggie butter mix.  Set any extra mix aside (we’ll find a use for it later).

Now it’s time to prep the grill…

Put a drip pan with thickly chopped pieces of apple, celery, carrot, and onion along with some salt n' peppa, fresh rosemary and thyme, and butter under the grates of the grill where you will be placing the bird.

Replace the grates on the grill.  It’s time to pre-heat.

The bird will be roasted using indirect heat on the grill, so turn on the three exposed burners to high and close the lid for about ten minutes (until the grill gets between 400 and 500 degrees fahrenheit).

While the grill is heating up, melt some butter in a saucepan with salt n’ peppa, rosemary, and thyme.  You will use this to baste your bird.

Now, let’s roast this sucker!

Turn the exposed burners down to medium high. Place the bird breast side down on the grates over the drip pan (not on the flame). I like to make sure that the cavity and legs are facing out to make it easier to check the temperature of the bird. Using a baster, coat the bird with some of that melted butter. Shut the lid.

Even though we are keeping the lid shut, you do need to pay attention to your grill.  You want to make sure that the temperature of the grill stays between 425 and 475 degrees fahrenheit.  Adjust the burners accordingly.  Every 15 minutes or so, go back to the bird to baste it with more of that melted butter.

The bird is done when the thickest part of the thigh is 180 degrees fahrenheit (45 – 80 minutes depending on your grill).

It should look like this…

Booyah!

I like to serve game hen with cornbread stuffing.  Remember the diced veggies and butter left over from stuffing the bird?  Mix those veggies in with your favorite instant stuffing.  It’ll be dope.

When the bird is done, remove the back and cut the hen in half.  Serve it on a plate with some stuffing.

Yum!

Yum!

“Hey Jeff,” you may be asking, “What wine should be used to pair with this bad ass game hen?”

Well…

Here’s what I had…

Joseph Drouhin 2007 Bourgogne Pinot Noir and a cook book.

I’ve had this  Joseph Drouhin 2007 Bourgogne Pinot Noir in the wine fridge for about a year now.  The current vintage is on sale at BevMo for $13.39, so I’m guessing it cost me that much.  Joseph Drouhin is one of the great shippers of wine from Burgundy.  This is his entry-level Pinot Noir.

Color: Of course this wine is light burgundy in color.  Like any wine made from 100% Pinot Noir, I was able to see my fingers through the wine.

Nice!

Nose: Red grape skins.  Minerals.  A hint of bacon fat.  Strawberry.  Red bell pepper.  This wine smelled delicious.

Taste: The fruit is a little bit tart up front.  Think of cherries, cranberries, and under-ripe strawberries blended together.  The mid-palate transitions to tomato seeds and vines.  It has a nice finish of green bell peppers.

Score: I liked this wine a lot.  It was really fun to drink.  It’s the kind of wine that makes you think.  This was a solid 89+.  Pick it up!

The Drouhin went really well with the bird.  The fat and gamey taste of the hen elevated the normally light styled Pinot Noir to having the full-bodied apeal of a Cabernet Sauvignon.  It also highlighted some raspberry flavors that had been hidden in my initial tasting.   Very nice!

One could say the pairing of the Burgundy with the game hen RULES… At least… I did.

Stay Rad,

Jeff

PS – When it’s time to clean up, don’t throw away the hen carcass or the veggies from the drip pan.

Use it to make a bad ass stock!

Throw all of those leftovers into a stock pot. Fill it up with water and bring to a boil. Reduce to a simmer and leave it uncovered for 3 hours.

When all is said and done, you're gonna have this awesome game hen stock. I used mine to make risotto.

Lates!

The Last Stanza

August 9, 2011

Kara is on fire!

The other night I was feeling lazy, so she decided to pick up some wine and whip up some dinner for me.

What a bad ass!

Stanza 2008 Chardonnay

She came back from BevMo with the Stanza 2008 Chardonnay.  Right now, this Lodi wine is on sale at BevMo for $10.71… so it will probably sell for $10.99 when the sale is over.  Wilfred Wong gave the ’09 vintage of this a 91 (Surprise!  Surprise!).  Here’s my take…

Scope the juice, homie.

Color: Golden to light straw.

Nose: Pineapple with a touch of creamy oak.  The nose is dominated by the fruit.  Nice.

Taste: Medium in body, this wine is a nice blend of pineapple and honeysuckle.  A good balance of acidity and richness up front, with a clean finish of stone minerality.

Score: Stanza is one of those labels that BevMo is always trying to push on its consumers.  You know, the stuff that is always on sale.  The stuff that is always open for tasting on Saturdays.  The stuff that Wilfred Wong always scores 90 and above.  Normally, I try to avoid these wines, but I’m glad that Kara picked it up.  This is a very nice wine.  At the price, this guy is perfect for a lazy summer afternoon.  Score it an 86+, and do not avoid it.

Thank you, Kara.

Oh yeah… And there was also dinner…

Veggie meat and dill yogurt cabbage wraps and a soy bean and rice salad. Rad!

Thanks again, Kara.

Stay Rad,

Jeff