Ed said:
> Seriously, though, the Rex Rooster is amazing in the PN iteration. I'm
> going to pull a cork on the Merlot tonight with a bit of pasta. Will
> report later.
>
Hi Ed, Just curious, did you try the 47 pound Merlot? Was it good?
OK? Do you have several cases of Sangria fixins?

Don't mean to pry, I'm just curious.

Dick

On Mon, 17 Nov 2003 16:10:29 -0600, "Dick R." > wrote:

>Ed said:
>> Seriously, though, the Rex Rooster is amazing in the PN iteration. I'm
>> going to pull a cork on the Merlot tonight with a bit of pasta. Will
>> report later.
>>
>Hi Ed, Just curious, did you try the 47 pound Merlot? Was it good?
>OK? Do you have several cases of Sangria fixins?
>
>Don't mean to pry, I'm just curious.
>
>Dick

Not prying at all. I did taste the Merlot on Saturday night, and
glutton for pleasure that I am, I did the Cabernet on Sunday. They are
all incredibly good considering the price and quite distinctive in
their varietal character.

The Merlot has good black fruit, a nice hint of chocolate on the
tongue and the vanilla of toasted oak. There's enough tannin to
indicate that the wine might last for several years, although at
$5/bottle, it's going to be pulled from the cellar quite readily for
everyday quaffing.

The Cabernet has the dark brooding qualities of a Bordeaux more than a
California Cab. I'd bet that a lot of folks who give it credit for
being a lot more wine if tasted blind.

I don't know how they do it, but they've got a fan here and I can only
hope that they continue to produce this quality in future years.

I've still got the Chardonnay to taste. Might throw a bottle in the
fridge tonight for an appropriate dinner tomorrow or Wednesday.

Lemme see now, with five cases in the basement am I getting greedy if
I go and pack up a couple more while it's still on sale?

As for Sangria, I'm very much an ad hoc producer. I lived in Spain for
four glorious years and had quite a bit during summer months, usually
dining al fresco in small villages during feria after seeing some
bulls killed gloriously. I don't mix much any more, preferring a nicer
wine experience, even in the hot months. When I do, it's usually two
oranges, two lemons, one or two limes and maybe a peach sliced. A
bottle of inexpensive heavy red, a dollop of cheap brandy, a quick
four second pour of red vermouth and a bottle of soda water. Five or
six packets of Equal rather than the sugar more traditionally used.
Fill glass with ice, pour, enjoy.

I wouldn't taint the Rooster for sangria. That's more like a Cribari
jug wine assignment.

Ed Rasimus wrote:
> On Mon, 17 Nov 2003 16:10:29 -0600, "Dick R." > wrote:
<snip>
>
> Lemme see now, with five cases in the basement am I getting greedy if
> I go and pack up a couple more while it's still on sale?
>
Well, of course you are! But "sometimes" greed is good. Do you have
a pickup truck? Load it up! :-)

Dick