Wednesday was our fourth wedding anniversary, and to celebrate we went to California and drank a a lot of wine last weekend. However, on the actual date we visited one of our favorite restaurants, Killen’s Steakhouse. At Killen’s we split the amazing hunk of meat that they feature on the front of their Web site, a 32 oz dry-aged Kobe long bone-in ribeye. This may have been the single greatest steak that I have ever […]Continue readingMore Tag
The worst part about going to California, for me at least, is that I have to leave it. I am originally from Ohio, and still love the place. I live in Houston, and Texas has its charms, but ever since my first visit, California has had my heart. I love the people, the hustle and bustle of its cities, and the splendor and beauty that is seemingly everywhere. Maybe most of all, I love the […]Continue readingMore Tag
Once home, we began unpacking various wine club shipments that had arrived in our absence. Joe’s mom noticed a bottle of port, and asked “What do you do with port?” Joe pointed to the 10 lb. bar ofGuittard chocolate he got me for Valentine’s Day, and we proceeded to open a bottle of Frog’s Tooth Tawny Portoad, we picked up in Murphys during our fabulous visit to Twisted Oak Winery. All for the sake of teaching Joe’s mom a little about port, and chocolate, of course.Continue readingMore Tag
This post was originally published last year. Since I was lucky to have 20 readers back then, it is safe to say that most of you missed it. I hope you enjoy it as St. Patrick’s Day approaches. I am not a big fan of the traditional Saint Patrick’s day meal of corned beef and cabbage. Boiling is not my idea of how to treat meat, I don’t care for the spice combination typically used […]Continue readingMore Tag
Amy and I arrived in San Francisco last Wednesday where we met up with some fellow wino bloggers. It has been a whirlwind tour of some of the best of California’s wine country ever since. Things are about to get even more crazy as today we meet up with even more winos/bloggers for the a spate of barrel tastings in Sonoma. So please bear with us as our posts are a little sporadic, we are […]Continue readingMore Tag
Leftover wine? I am sure that many of you, like myself, have a difficult time grasping that concept. I have heard rumors, however, that such a thing actually exists. Should such an unfortunate situation ever occur, below are some suggestions on how to make sure that it does not go to waste. Oxygen begins working on your wine as soon as you pull the cork. It does not actually make it go “bad,” but it […]Continue readingMore Tag
On the most recent Open That Bottle Night Amy and I opened a very nice bottle and enjoyed every drop. In honor of the event we purchased a bottle of non-alcoholic sparkling wine for my kids. My youngest, Jacob, who recently turned 14, asked if he could review it for the site. Of course I was flattered and proud that he would want to do such a thing. Here is what my little angel wrote: […]Continue readingMore Tag
So many people want to put an implied French pronunciation on the word “Meritage.” And it’s always fun when it’s someone acting like a know-it-all. What many don’t know is that the word “Meritage” is a word used to distinguish that are made in the style of red Bordeaux but without infringing on that region’s legally protected designation of origin.Continue readingMore Tag
She exhales and her scent fills the air.
You let her breathe; but
are poised, ready to slake your thirst.