Last night, I opened the latest edition of Kim Crawford Sauvignon Blanc
2007. Having posted more extensive impressions of previous vintages here,
the thing that constantly amazes me is is the year to year consistency that
they are able to achieve. I have now drunk the 2003, 2004, 2005, 2006, 2007
and I doubt if I could tell them apart. Never having been to New Zealand I
find it hard to believe that their weather pattern never varies.
If only that were true in Texas. ;-) Then again, maybe it is a good thing
for us animals that it does change here.

With the Sauvignon Blanc, I prepared some crab cakes, made from REAL
lumpfish crab (courtesy of a Wal Mart promo) instead of gritting my teeth
and making do with Surimi because it is cheap. Whatever one's political
affiliation may be, take a look at Senator Barbara Mikulsi's website.
She has a good recipe for crab cakes, being from Maryland. There also I
learned the secret of having the cakes hold together: One must chill the
formed cakes in the refrigerator for a good hour and then go directly from
cold to heat. For those watching their waistlines, broiling on high heat
is "almost" as good as deep frying.

Godzilla