The New Zealand stand off

When it comes to Sauvignon Blanc there is only one country I think of, New Zealand.  As I was wondering the great wall of wine at the local supermarket I was surprised to see a bottle of Kim Crawford Sauvignon Blanc.  I was not surprised to see the brand there, I do consider Kim Crawford one of the best massed produced wines from New Zealand, but I was thrilled to see it marked down in price.  So I took the opportunity to get a few bottles to bring home with the idea of a little New Zealand throwdown.  The contestant being a 2009 Kim Crawford from the store versus a 2008 Stafford Lodge from PRP Wine (yes I know they are different vintages, but its the best I can do).   

Ready to Rumble!!

oh Kim, can I run away with thee?

First came the Kim Crawford, strong aromas of ripe pear, banana peels, pineapple and tangerine.  The aroma leads the mind in the direction of fresh fruits and away from the grassy fields and hay bails that most french Sauvignon Blancs take me to.  The color is a very light pale gold, luring the mind to hope for a rich flavor and texture.  Upon the first sip I was not disappointed, you are greeted by under ripe pear in both flavor and feeling.  The freshness on the wine reminds me of biting into a crunchy pear, the sound and refreshing crunch echo in my mind with each sip.  As the wine rolls across and down the tongue flavors of pineapple, grapefruit and light lemon zest become apparent.  There is almost a hint of honey on the finish as you swallow the wine lending a nice flavor to a very clean and refreshing finish.  

A new year of an old friend

Next, the Stafford Lodge, a new vintage of an old favorite of mine, the 2007 is reviewed here.   There is not much change from the 2007 to the 2008, the aromas still attack the nose even from a distance.  Bell peppers, gooseberries and granny smith apple almost over power the senses with its strong aroma.  The color is almost water like giving the impression that the wine, in contrast to the aroma may be weak, “it’s probably dull like water” has been said a few times at tastings.  The first sip will make you believe that looks are not everything, the strong flavors bombard the mouth with a crisp lively feeling.  Green pepper, celery heart and gooseberry muscle out some of the subtle flavors of pear and lemon grass that can be found on the finish.  This wine demands respect and dares you to find a pairing partner for it.  

In this aspect the Stafford Lodge in my opinion is a better food pairing wine, going great with grilled chicken, spring vegetables (gilled peppers, yellow and green zucchini are a personal favorite) and vegetable roll sushi.  The Kim Crawford on the other hand can be drank alone or paired with a dish that contains a touch of spice, such as Shrimp and Grits.  Toe to toe they are both outstanding wines that fill a great role if you are looking for a new flavor in your Sauvignon Blanc.   

So after the battle who is the victor, who gains the title?
Of course it is the one from New Zealand………  

Happy Drinking!

Published in: on March 5, 2010 at 10:42 PM  Leave a Comment  

Shrimp and Grits

Well I have promised a few people some recipes that I use and talk about at wine tastings so I figure it is time to make good on that promise.  It was recommended to me by Mrs Wineo that I should start off with one of our favorite meals, Shrimp and Grits (I think she just wanted an excuse for me to make it).  I must thank “Man vs Food” on the travel channel, for without them I would have never learned of Shrimp and Grits.   

The building blocks of a great meal

 

This is one of the fastest great meals that is cooked in our household, the ingredients are all main stays as well, so they are always on hand to make a batch.  Things you will need:   

  • Shrimp (duh) one pound Uncooked deveined and shelled
  • 1/2 lb Bacon, thick or double cut
  • 1 1/2 onions, chopped
  • 2 packages Button Mushrooms, sliced (I cut my own, not pre sliced)
  • 5 Green Onions, chopped small
  • 1 Large Lemon
  • Seasoned Flour; salt, pepper, season salt, garlic powder
  • Hot Sauce
  • Shredded Sharp Cheddar Cheese
  • Instant Grits (yes instant, I want a fast meal)

In a large skillet at medium high heat add the chopped bacon and cook.  Remove the bacon, drain part of the bacon fat out of the skillet reserving the other half in the skillet.  Dredge the shrimp in the seasoned flour, shake off excess flour and place evenly in hot bacon grease.   

mmm....shrimp and bacon!

 

Toss shrimp and add the juice of half a lemon and a few shakes of hot sauce.  Cook untill the shrimp turn pink and have a nice crisp coating, reserve with bacon.  Add the chopped onion and cook till translucent, then add the mushrooms and saute while adding the juice from the other half of the lemon.  As the mushrooms cook down start you grits, follow directions for the brand you are using, I make the 4 cup amount.  When the mushrooms and onions are done cooking re-add the shrimp and bacon turn off heat and toss together.  As the grits finish remove from heat, season with salt and pepper to taste and add your cheese (make them as cheesy as you like).   

It taste even better than it looks!

 

Add the green onions to the shrimp mixture before serving.  I recommend using a bowl to serve in, add the grits then top with shrimp mixture.  Pour yourself a glass of wine, sit back and enjoy.   

As you may have noticed I do not use exact measurements when I cook, I believe it is more fun to add more or less of different items each time you cook a dish.  It gives the dish a new taste every time you make it, think of it as the changes that wine can go through from year to year.   

Well I am off to eat, they even make great leftovers!   

Published in: on March 5, 2010 at 9:14 PM  Leave a Comment  

Finally…..a wine named after me!

Yes, Yes I am!!

Yes, Yes I am!!

My prayers have been answered, a wine with a label that makes it perfectly clear to anyone in my cooler that it is my wine.  A wine that sums me (and most everyone I know) up in the two words of its name: Wise Ass!  I know there are many cleaver names out there on wine bottles, but none have hit so close to home as this one.  Add to the fact it is a chardonnay and we may be looking at a new top ten contender with this one.  Lets put it to the test.

The first thing noticed is the beautiful color (the picture is not the greatest, sorry), a vibrant yellow color (lemon quartz, my wife tells me) reassures you that you are stepping into a chardonnay.  The aroma is filled with ripe pear,  a hint of buttered toast, pear, granny smith apple and pear.  Told you the wine was aptly named after me, by the way did I mention I get the smell of pear from this wine?!?

As the nose would suggest, the first impression as the wine hits your tongue is of fresh pears.  It is light, lively and very crisp, making it a great bottle for a summer day on the patio with friends.  Upon the second sip, with the wine being held in the mouth for a minute, a suttle complexity pushes through the crisp first impression.  The pear flavor steps aside allowing a mix of green apple and melon flavors to come through.  A mellow hint of vanilla and toast, like the smell of a roasted marshmallow, mix with the fruit on a lasting finish.  It could easily be paired with most any grilled chicken dish, grilled vegetables, or summer salads, but can also be enjoyed on its own as a refreshing summer chardonnay.

To be honest, I was really surprised at how good this bottle of wine was and how much I enjoyed it, especially since it carries a price tag of only $14.50!!!  This is in my opinion one of the best valued chardonnays that I have drank in the last few years.  The second shock is that it is produced locally, at Hidden Lake Winery, in Aviston Illinois (only 30 mins from the house!!). making it the FIRST mid-west wine that I have enjoyed!  I can’t speak high enough of the folks out at Hidden Lake, be sure to check back soon for my review and picture tour of the winery.

Great color, aroma, flavor, and aptly named for me…..this wine is a definite favorite of the summer, and now resides on the list with my favorite chardonnays!  If you are around the St Louis area I recommend you run out to Hidden Lake, only about an hour away, and grab a few bottles.  If you do, feel free to drop some off at my house on your way back!

Published in: on September 8, 2009 at 11:16 PM  Leave a Comment  

Local Gems: The CheeseKeeper

I am always looking for that great little secret place that is hiding in your own backyard.  You know the place, where only those who know about it keep it a secret, a place where everyone stops talking as you walk in the door because you have found there secret.  These places range from local hangouts and restaurants to local shops.  When ever I am lucky enough to stumble on to one of these I feel it is only right to share it with everyone, after all what good is a gem if it can’t shine.

For those of us who live around St. Louis, we are fortunate enough to have seen a huge increase in specialty food stores and unique shops.  The challenge however is for those of us in the metro-east to find a wide selection of these places on the Illinois side of the river.  Luckily there is the CheeseKeeper!

As simple as the sign says
As simple as the sign says

Located at 6500 West Main, in Belleville Illinois, the cheese keeper is in my opinion the best place to get Artisan cheeses in the St. Louis area.  Tucked away in a brick ‘Arcade’ and easy to miss if you are not looking closely (trust me I passed it three times the first time I looked for it) the Cheeseskeeper sits waiting for you to visit.  Upon entering you are greeted by the warm comforting smell of roasted coffee, not something you expect to  smell when walking into a place called the “Cheesekeeper”.  This is just the first of a few surprises this great little shop contains.  At first glance I was surprised by the smaller size of the store, but impressed at the layout.  Not to be surprised, the wonderful coffee aroma comes from a center island surrounded  by sacks of beans, from a simple French Roast, through specialty roasts to Kona.  On the island display shelves are an assortment of hot drink mixes and a multitude of flavored teas.

On the other side of the island and through out the store on various racks is one of two my reasons for being here, Wine!  Keep in mind the name of the place is the Cheesekeeper, not the wine stop, so the amount of wines might not be as many as some people would wish, but the variety of wines is more than satisfying.  From bargain wines under $10 to the wallet terrorizing $150+ they have a little of everything (yes it is hard to resist buying a bottle or seven of Opus, or Silver Oak when its starring you in the face).  While in the shop make sure to sign on for their e-mail notifications (you get a notice every other month or so) that will inform you of when they are holding wine tastings.  This past Tuesday they hosted a wonderful tasting of Southern Hemisphere wines presented by Southern Starz.  I thouroughly enjoyed the 2008 Sherwood Sauvignon Blanc from the Marlborough region of New Zealand, intense flavors of pear, gooseberry and bell pepper for only $12.99 (anyone surprised by the New Zealand pick, haha).

The tastings the host are great, the wine selection is fun and not overwhelming to search through, but the main reason I am here is the cheese!  With a cooler case behind the counter top cutting board filled with a wide variety of shapes, colors and containers of cheese, it is easy to figure out where the name comes from.  I am as far from a cheese expert as one can be, my knowledge is limited to the facts that it is made from milk of some kind and I like to eat lots of it.  The great thing is you do not have to know anything about cheese to buy it, the the “try anything you want” motto I was told while staring blankly at the case, all you need to know is if you like the flavor of what you try.  Another great plus in my opinion is that you can buy as much or as little of any of the cheeses you want, yippie for budget friendly variety!  I recommend the Bravo Cheddar & Chipolte, the Five Counties, and what I have to believe the the shop favorite the Herbs & Spice (a creamy cheese with flavors that fit with anything and take me back to tea time snacks as a kid in NZ).  If you want a little cheese lesson, or are having a party and are not sure what you need, feel free to ask them questions about any of the cheeses, what they will go well with, wines to pair with, anything.

Words can only do so much, I strongly advise that if you are around town, in St Louis or even just visiting, that you stop by the Cheesekeeper.  It is a trip that is well worth it, who knows, maybe I will be in that ‘the owners know my name’ crowd that looks at you as though you are stealing my precious gem as you walk in for the first time (god I love places like this!).

Published in: on August 21, 2009 at 12:22 PM  Comments (1)  

I Have Zinned…..the pairing of wine and pork steaks

Well I could not have picked a better time to throw my hat into the phenomenon that is Wine Blogging Wednesday.  Not only is it the five year mark for this great idea but also a perfect theme, wine and BBQ.  After the last year of reading other wine blogs during WBW, I hope that I will be posting through out its next five years.  Well on to the show.

Foxglove 2007 Zinfandel

Foxglove 2007 Zinfandel

Oh how “I have Zinned”!  But that is a long list of things we won’t get into here.  However my latest Zin is one to definitely talk about.

Some people may think pouring wine with BBQ is a sin in itself, rather it is the wine snob holding their nose up at the BBQ or in turn the BBQ expert laughing at the wine, some people have a hard time thinking of the two together.  Personally I have enjoyed many wines with various different BBQ dishes, from ribs and South African Cabs to beef brisket and Malbec.  But in order to truly Zin, I had to reach deep into the bag, and bring out a Midwest tradition in the BBQ world, the pork steak.

For those of you unfamiliar with midwest BBQ practices, the pork steak is a staple of any outdoor gathering.  The pork steak is a cut from the pork shoulder blade roast.  Like the roasts, the steaks are flavorful and contain a significant amount of fat, which helps keep them moist while cooking.  Because the pork steak is cut from an active muscle location on the pig, it is less tender than some other cuts which I believe lends itself to slow cooking methods followed by an open flame grilling.  The secret to a Wineo pork steak is the slow cooking, place the meat in a large roasting pan, cover the meat with your choice of BBQ sauce, salt pepper, garlic, a touch of brown sugar and the secret ingredient, wine (in this case a half bottle of  South African late harvest Cabernet, that had been saved for a few weeks for cooking).  As I have posted before, when I cook I do not measure, it a pinch of this and a dash of that, so just make your simmering sauce to taste.  Cook the steaks in the oven at 200 degrees Fahrenheit for 2 -2.5 hours.  Have the grill ready with a nice hot fire, remove the pork steaks from the oven, generously apply your favorite BBQ sauce and throw on the grill.  Flip and apply sauce to the other side, turning as the sauce begins to char.  I repeat this step at least twice per side to allow for a thick coating.

mmmm....pork steak
mmmm..pork steak

It’s never fun to Zin alone so with the arrival of our friends comes time to open a few bottles.  Tonight’s choice is a 2007 Foxglove Zinfandel out of Paso Robles.  Over the last few years I have become a fan of most wines out of Paso Robles, especially the Zinfandel’s, they range from light and fruity to strong with lots of spice.  I this case the Foxglove sits on the light fruity side but still contains a nice peppery spice on the front.  A hint of alcohol twingeson the nose followed by very jammy raspberry aromas.  The first sip brings black pepper, ripe berries, and a slight tart flavoring that reminds me of dried cranberries.  The flavor of dried cranberries becomes the main flavor as you continue to drink it, but over time notes of plum and cedar (not oak, this was a group consensus) also appear adding to the wonderful blend of flavors.  Pulling in at 14.6% alcohol, the only time it shows itself is on the initial aroma (well it also appears as a fuzzy effect in your head after a few bottles with friends).  The light body combined with the jammy fruit flavors, hint of pepper and tart cranberries, made it a great compliment to the thick and tacky grilled sauce.  At $16.99 a bottle this wine will become a new BBQ stand-by for the Wineo house.  The next true test will be baby back ribs……its so fun to Zin!

Well again thanks to Wannabe Wino for the great theme for WBW, now to go find some ribs to go with the left over bottles!
-Happy grillin’!
Published in: on August 12, 2009 at 2:10 PM  Comments (3)  

Dee Stone Sangria

Well I’m two reviews in and have already fallen behind……life comes fast at times.  This became very obvious to me when I celebrated Sangria Sunday last night, and realized that yesterday was Wednesday.  Now I could say that I am a few days ahead, but that would be a lie.  So in that long round about way I am sorry to those few of you that have been reading this site (and thank you to you) for the delay in this post.

With Summer here and in full swing it is time for one of my favorite things that this season brings, peaches.  Hopefully you are lucky enough to live near an orchard, like Eckerts in Belleville, or have a great farmers market close by.  If you do then I hope you are taking full advantage of it.  A new Sunday activity in the Wineo household has become a trip to a fresh produce market for fresh vegetables and fruit.  The reason that I prefer the smaller markets over grocery store is the selection, and the fact that you can haggle sometimes.  I do not condone haggling for a lower price, after all they work hard, but you can always take advantage and ask for a reduced price on the fruit that may not be in its prime anymore (over ripe or bruised fruit).  I know it sounds weird to want damaged fruit but trust me it has its uses still.

So while you are at the market, pick up some stone fruits; a few peaches, nectarines, apricots and plums.  These fruits contain the key flavors of Dee Stone Sangria.  I recommend that you pick them a little on the under-ripe side, while they still have some firmness (we will get back to this).  Also take this time to ask about damaged fruits of the same kind, most the time if you are buying fruit from them they will give you the damaged fruit free (which is one reason to continue to see the same vendors, and promote them to your friends).  On the way home make sure to swing past your favorite wine stop and pick up a bottle of a nice white German (Riesling, Kerner, Silvaner) preferably a Kabinett or Spatlese, and a bottle of Sparkling White, I stick to the Germans here as well (a nice mild or sekt).

Blue bottles with Sangria

Ok, you have the fruit and your wine, now for the easy part.  Here is the amount of each ingredient you will need, for one batch of sangria (1 batch normally serves 6-8 glasses):
Dee Stone Sangria
-3 Peaches (1 firm, 2 very ripe)
-3 Nectarines (1 firm, 2 very ripe)
-4 Plums (2 firm, 2 very ripe)
-1 Btl White German (a Kerner Kabinett from the Nahe from PRP Wine is a personal favorite and the one pictured)
-1 Btl Sparkling White Wine (the Perioth Blue Demi-Sekt is again my choice and pictured)
-Punch Bowl
-Cheese cloth

The night before you plan to serve the sangria,  dice the firm peach, nectarine, and plums into small cubes, this is the reason I prefer firmer fruit, it makes it easier to cut and maintain the cube shape.  Place the fruit on a cookie sheet in a single layer and freeze them over night.  Here comes the messy part, take the cheese cloth and place the over-ripe fruit in it, one by one squeeze all the juice out of the fruit into you punch bowl, add your German white wine to the juice, stir, cover and put in the refrigerator over night.    When it is time to serve, remove the punch from the cooler and slowly add your bottle of sparkling wine.  Stir very gently two or three times to combine.  In the serving glasses (does not have to be a wine glass) add a handfull of the frozen cubed fruit, then add the Sangria to each glass.Stone Sangria glass

German wines traditionally bring flavors of stone fruits that are enhanced by the fresh squeezed juice.  It all blends together in a great drink that brings a ton of fruit flavors, but when mixed right is not overly sweet.  The frozen fruit acts as the ice, keeping the drink cold while not watering it down, plus it looks pretty and is fun to eat when your drink is gone.

This is a great twist on a party favorite, and is always a crowd pleaser.  Rather we serve it as a greeting drink before dinner, or sitting on the back porch with the grill going, this punch has become a Wineo family must have during the summer.   Being able to use any variations of stone fruits and any semi to sweet white wines, the sky is the limit with this punch, and no two are ever the same.  I hope you will take the time to try it and please share any variations that you choose and enjoy.

Well I’m off to get my days strait, if yesterday was Sangria Sunday, does that make today Martini Monday?!?  I’m so lost!

-Cheers

Published in: on August 7, 2009 at 1:14 PM  Comments (1)  

Pizza night

There are a few great privileges in life that I tend to take for granted, an evening free, a good movie, and a beautiful wife who loves to bake.  One other privilege, that I think most people in the wine industry and myself forget about is the old stand-by wine.  The bottle that has been by your side over the years, through thick and thin, great wines and bad, it has always been there to comfort you, your security blanket of wine!  I don’t know about you but after I thought about it for a bit I feel like I have about a dozen of these.

Last night while my lovely wife was letting the pizza crust rise, we discussed toppings from tomato to basil, mushrooms to artichokes.  Opting for the simple and following the comfort theme, we went with peperoni and cheese.  As I went to pick a wine, without a thought my hand went past my usual pizza selections, weaved around the Dolcetto’s and Barbera’s, paused for a brief moment atop a bottle of Chianti.  But suddenly I was hit by that warm wonderful smell of the pizza baking in the oven……as I returned to the kitchen I was surprised to see that I had not walked away with the Chianti, I had not even walked off with an Italian wine, I had reached for comfort, a Cotes du Rhone.

The 2006 C003écile Chassagne Cotes du Rhone is a bottle that appears on my table more than I realized.  As I poured a glass I began to think of all the other times this bottle had just lept into my hands, how many previous meals had this become the instinctive choice? 

This Cotes du Rhone is a blend of 80% Grennache and 20% Syrah, bringing a wonderful blend of fruity and earthy flavors.  Hints of dark fruits, blackberries and raspberries mix with aromas of fresh turned soil and wet clay.  The Grennache lends its fruit, bringing flavors of plum and black raspberry, and a lighter body; while the Syrah brings its tannic structure and earth tones to the mix.  A surprise of black pepper greets the tip of the tongue, the mild tannins give the wine structure and upon the first sip a boldness.  As the wine is enjoyed the bold beginning gives way to what I could only describe as an unwashed fruit flavor, dusty plums, blackberry jam and a touch of pipe tobacco round out the finish.

It is a wine that I find can be fully enjoyed on its own, or paired with any number of meals.  The spice of the pepperoni and mild sweetness of the tomato sauce created a contrast in the food similar to the contrast in the wine.  At one point I had the amusing image of a vintner walking his vines in southern Rhone and stumbling upon a misplaced outdoor pizza oven sitting in his field, and the look on his face.  Rather its pizza, or seared tuna steaks, cheese and crackers or nothing at all, I’m glad this little guy jumped into my hands, and made me think about the wines I neglect….I might have to make a series out of revisiting a few other over looked friends in the wine closet.

If you drink wine, rather professionally (like those of us that are extremely lucky) or even on rare occasions I ask one favor; stop every now and then and go back to your ‘everyday wines’, those that you might take for granted, and show them that you care.  Like a wife that has to put up with me all the time, sometimes we forget the day to day stuff that makes life specail!

Published in: on July 17, 2009 at 11:04 AM  Comments (1)  

Ode to New Zealand…

Oh, New Zealand
How I love thee
Let me count the ways:

  1. Unmistakable Sauvignon Blancs
  2. Unique Pinot Noir
  3. A strong and unbeatable Rugby team
  4. And everything else not listed above!

My love for New Zealand is nothing new, as most already know my parents and I were privileged enough to live there for four years when I was young.  But my love for New Zealand has grown since I have discovered their wines.  Because of this I figured it would only be right to make my first wine post about a country and a wine that are dear to me.

 Stafford SB 2007The 2007 Stafford Lodge Sauvignon Blanc is one of my favorite wines offered through PRP Wine.  Coming from the Marlborough region on the southern island (personally my favorite island) this wine reminds me of days past when living in NZ.  The aroma is strong and vibrate, if left open it will quickly fill the room with scents of gooseberry, grapefruit and a hint of lemon zest.  Notes of celery and fresh greens mix with a grassy-ness that reminds me of spring and summer days that were filled with travel through the countryside.

At first sip I am reminded of the All Blacks rugby team, thankfully not by the flavor but by its strength (bet that’s the first time you have heard of a wine compared to rugby)!  A crisp acidity attacks and clears the palate of all previous tastes to allow a rush of flavors.  Gooseberry leads the pack rounded out on both sides by green bell pepper and celery heart.  As the wine works down your tongue it cuts with a clean finish of citrus, grapefruit and a subtle touch of pineapple.  The finish is as powerful as the initial flavor and lingers for minutes teasing you to take another sip.  It is a wine that is loud and screams notice and respect me (images of the All Blacks Haka, a war chant, come to mind).

On days here in the mid-west when its 90+ degrees and 98% humidity this is my ideal grilling wine.  Rather its to sip on while I prep the fire for a steak (not drank with the steak) or to serve with grilled chicken this wine is a frequent guest at most of my summer dinners.  The best pairing in my mind is with grilled kabobs; skewered chicken with lime pepper seasoning, fresh green bell peppers, red onion and pineapple cooked over a charcoal fire.  Be careful not to over smoke or over-cook the kabobs, as you want the crisp flavors of the ingredients to stand out, I recommend cooking the pineapple and veggies separate from the chicken to give you better control over the cooking times.

Well now that I have sat and thought about what I have always considered my home (and someday will again become) I must now go flip through some old photo albums while I enjoy the rest of the bottle.  For those that have never seen the Haka or the All Blacks rugby team here is a little treat for you.  Enjoy!

That still gives me chills!

Published in: on July 15, 2009 at 6:01 PM  Leave a Comment  

Hello World!

Well, well…I guess I hereby claim this small corner of the Internet for myself.  Lord help us all!

For anyone that is reading this first post it means one of two things, either you were EXTREMELY bored and some how stumbled on to me, or you know me in some way and have come to laugh at me (which if you know me, you already know I laugh at myself as it is).  No matter how you ended up here I hope that you enjoy your time while traipsing through my mind.

The first question you may be asking yourself is: why Dee Wineo? 
  -Simple answer: it sounded much better than Dee Guy Who Will Pretty Much Drink Anything You Hand Him
  -Long answer:  It’s the truth.  As most of you know I currently work in the wine industry and have always had an affinity to alcoholic beverages, thus the Wineo.  Not to mention but Wineo kinda covers the fact that I can be a little off my rocker at times (no comments needed).  And as far as the Dee, well those of you close enough to me know that answer.

The next question probably is: what are you doing here on this internets-thingy?
  -Well, I’m here to talk and record my thoughts, ideas and opinions of many of the things I have a passion for in life:

  1. Family and friends (if you had to deal with me as much as they have you would be crazy also)
  2. Wine
  3. Food
  4. Having fun in any way shape or form
  5. Any other alcoholic beverage

Luckily for you I will mainly be talking about numbers 2,3 and 5….but of course any of those numbers lead to #4 and then again #1 always makes for great stories (I will change names to protect those involved, in some instances I might be required by law to do that….)

Other than that I hope that this could become a stop in your regular surfing habits and a place that you can share your ideas and comments with me as well.  Off to start dinner and chill a bottle of wine, I’m sure I will return quite soon!

Published in: on July 15, 2009 at 12:30 AM  Comments (1)  
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