Morgan “Metallico” Chardonnay, Monterey - CA

Un-oaked styles are all the rage these days! Morgan making one of the better examples that exudes the “true flavor” of the Chardonnay grape. Two simple ways to look at making wine, either in the vineyard or by the winemaker. Finally California Chardonnay are being made by the former not the latter.

Green apple, lemon, orange blossoms. The wine finishes crisply with a mineral note and a slightly creamy mouth-feel.

Works well with poultry and other light fare. Perfect warm weather cock-tailer

Graffigna “Centenario” Malbec, Pedernal Valley - San Juan, Argentina

Deep red with purplish nuances. A very complex bouquet, with a reminiscence of very ripe blackberries and the appearance of black pepper. Presents smooth and well integrated tannins [mouth-feel]. Rounded and velvety. Its finish is complex, with notes of coffee, vanilla and toasted.

Nice use of Oak really tames this expressive wine: 100 % in oak (50% in French oak and 50% in American oak) for 12 months. Maturing in bottle: 6 months. Pedernal Valley - San Juan. At. 1.400 mts. above sea level.

Definitely a red meat wine but enjoys spicy Mexican, Cajun, Indian or Italian fare (especially with tomato-based sauces!). Consider giving Malbec a go with barbecue, chili and sausage. Ideal match for barbecues, all types of food with pepper and onion based sauces. DAM-FINE-FOOD-WINE

Volver Tempranillo, La Mancha - Spain

Dark purple black hues.
Aromas of plums, black cherries, sweet smoky oak, tobacco, and funky tree bark. On tasting forward gush of dark fruit that also has some helpful tangy red fruit notes hugged by tobacco, smoke, and freshly tilled earth. Medium-low acid, soft tannins.

Loves to be that all in one wine, good cocktail-er that also loves a good meal. Prefers balanced dishes that have the passion on the plate in the same way that this wine has in the glass!

Airfield Estates Bombshell Red

To me BLENDS are the way to go! Quality and price are almost always impossible to beat.
Classic blends were used to protect a harvest [depending on the weather, certain grapes grow when others to not] Also certain grapes are more expensive to grow and the use of blends keep costs down.

We started with Bordeaux [Merlot, Cabernet Sauvignon, Cabernet franc, Malbec, Petite Verdot / Sémillon, Sauvignon Blanc and Muscadelle]

And Rhone varietals [Bourboulenc. Brun Argenté. Calitor. Carignan. Carignan Blanc. Cinsaut. Clairette Blanche. Clairette Rose. Counoise. Grenache Blanc. Grenache Gris. Grenache Noir. Marsanne. Marselan. Mourvèdre. Muscardin. Muscat Blanc à Petits Grains. Muscat Rouge à Petits Grains. Picardan. Piquepoul Blanc. Piquepoul Gris. Piquepoul Noir. Roussanne. Syrah. Terret Noir. Ugni Blanc. Viognier.

And now, some great wines even use a blend of these regions and more grapes like Sangiovese

Bombshell Red
An approachable blend aromas of oak, vanilla, raspberry jam, and blackcurrants Flavors of dark fruit and toasted oak. Round yet full-bodied Long pleasing finish!
41% Syrah, 35% Merlot, 11% Cabernet Sauvignon, 5% Sangiovese, 4% Malbec, 3% Cab Franc
Blends are versatile being many are both food and cocktail friendly and this wine is no exception!


Dedicated to my dog "Cuvee" the ultimate blend! [mutt]

Miguel Torres “Santa Digna” Gewurztraminer

Grape varieties: 100% Gewürztraminer
Classic honey-floral bouquet. A fine full-bodied wine, with tropical fruit and perfumed character balanced by a bite of acidity.

It is an ideal match for shellfish (particularly oysters) and most fish dishes. Fresh fruits and semi-soft cheese.

Boursin cheese
Boursin is a modern, creamery, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper.

Stone crosses called “Santa Digna” separated these landscapes from arable land,
symbolizing fortune and prosperity.

Hey Mambo "Swanky White"

A Treasure of pleasure!
Blend of Viognier, Chenin Blanc, Muscat Canelli, and Sauvignon Blanc grapes.

Aromas reminiscent of summertime by the pool or in the garden with fragrant floral blossoms, rose petals, ripe apricots and backdrop of lemon-lime.
Taste is very juicy, honeyed with gooseberries from the presence of  Viognier and grassy tones from the Sauvignon Blanc. Fruity but not sweet! With Chenin Blanc giving crisp acidity. Finish is clean, dry finish of apples, peach and mineral.

More approachable than Conundrum; yet just as complex.





A fan of Jerk chicken, Kabob, pork loin and of course “as is!”

Maytag blue cheese
Bleu (blue) cheese is a white cheese with blue veins and sometimes crumbly interior. This cheese usually has tangy, piquant, spicy and peppery flavor. Interestingly the Maytag dairy is owned by the sons of the famous founder of Maytag appliances. The heritage of quality and integrity from their father's legacy is brought forth into the Maytag Dairy products. The cheese is a made from unpasturized cow's milk. The cheese curd is seeded with Penicilium roqueforti. Each 4-pound wheel is aged for six months.

Good Organic? YES!

Natura Cabernet Sauvignon, Central Valley, Chile

Organically grown grapes Grape Variety: 85% Cabernet Sauvignon, 10% Carmenere, 4% Cabernet Franc, 1% Malbec.

The grapes are hand-picked in mid-April. After the crush, the must is transferred to temperature-controlled stainless steel fermentation tanks for a six-day cold soak before undergoing alcoholic fermentation with gentle low-volume pump-overs. The wine then undergoes malolactic fermentation. Nearly 40% of this wine is aged in oak barrels.

Bright ruby in color, with aromas of ripe fruit and oak, chocolate and vanilla. Lush and complex with a sweet
and attractive taste and good concentration. Powerful with good body and persistent finish.
Alcohol Content: 14%.

Verdejo Oro de Castilla < great summer white!

Night harvest (always below 59F), Cryomaceration, Juice cleared by gravity, Fermentation with own yeast at Tª< 14ºC; clarified before bottling and with only one filtering. In stainless steel tanks with their own lees for 4 months, with weekly stirring.

Yellow green straw color, with strong exotic fruits, Tasty grapefruit, lime ☺, white flowers and a hint
of herbs. Fresh, well balanced on the palate. Good acidity in the mouth finishing with a touch of apple.
A great next step after albarino!

Dashe Zinfandel Late Harvest, Dry Creek Valley

The 2007 vintage was a year tailor made for the creation of Late Harvest wines.
The long harvest season and moderate crop levels let us keep the grapes out on
the vine long into October, and the grapes were able to concentrate their fruit
evenly. When we finally picked the fruit, it was remarkably consistent—concentrated
and just slightly wrinkled, but not raisined.

This year’s wine is more reminiscent of our wildly popular 2005 vintage of
Late Harvest Zinfandel in its concentration and sweetness. The wine is extremely
aromatic with spicy black pepper, cassis, and black raspberry flavors. In the mouth,
the wine shows explosive raspberry and cherry flavors, a thick, viscose mouth feel,

Varietals:           100% Zinfandel
Appellation:       Dry Creek Valley, Sonoma County
Alcohol:            14.1% by vol.
Production:       949 cases, 375mL

Dessert wines are often misunderstood! This is a great introduction for the red wine drinker and adventurist alike. THIS is what you have with chocolate! Cabernet just does ot have what it takes, try it and see...

Vodka, shaken and disturbed

Vodka, the “purest” from of alcohol, has been adulterated more times then the whore-bags on “Lays of our lives!” By nature, vodka use to be judged by its absence of flavor and every form of alcohol begins their life as vodka. Bourbon, tequila, gin and many others all begin as vodka until other processes are applied. Things like oak aging, flavoring and my favorite…caramel coloring are added and then viola, they are something else. But vodka remains the purest form of alcohol.

So why do companies “flavor” vodka? Because we buy it! Advertising genius! In the past five years, 115 new flavored vodkas have been introduced, according to the Distilled Spirits Council of the United States (DISCUS). Types like, espresso, blood orange, citron, raspberry, infused pepper, coconut and when reviewed one was described as being “reminiscent of scotch.” WLF, Scotch! What’s next, “Wasabi” infused Vodka? Oh, sorry they have already done that.

Even so-called “Premium,” Grey Goose, Absolut and other vodkas when mixed into a Cosmo or my favorite “Dirty” are not at all distinguishable from a reasonably priced vodka. Don’t believe me? Order the two drinks side by side and find out for yourself, or ask your trusty bartender! Also, take the time to squeeze a lemon, lime or an orange into vodka and compare it to a flavored brand and see which one tastes better; answer will become obvious. Stories abound about unscrupulous bars, with huge basement factories, substituting “basic” vodka, brands like Smirnoff, for premium brands with no one the wiser.

If you need your vodka “flavored” as a means of enjoyment, maybe it is time to move onto something else. Maybe quit drinking “mock-tinis” and try a real one made with gin. If you want to try this in small steps then get some Hendricks gin, it is flavored with rose-pedals and cucumbers.

Also, ask yourself this, if vodka is judged by it neutral flavor and adding “flavorings” create other types of alcohol, than adding flavorings to vodka means that it is still vodka?

The PERFECT martini…
1.    Your favorite reasonably priced vodka, like Smirnoff
2.    Ice
3.    Shaker
4.    Glass
5.    Drink
Repeat steps 1-4 until you reach your individual goal