Holy Moly.

I just woke up inside a giant green pepper and
have to lick my way out.

Was that a nightmare or a wine tasting note?

I’ll sip on it a while to see how it tastes
when I can breathe again.

This is very strange.

The nose doesn’t betray the goofy character.

The internet is not much help on this one.

The importer’s web page is under construction
and the producer’s web page doesn’t show this
exact label.

I’m hoping that the chicken picatta (yes, again,
but it is delicious) can tame the green monster.

After the opening nibbles it’s Capers: 2, Capsicum: 2.

Behind the “costuming” there appears to be a light
and friendly wine that I can enjoy.

Capers: 4, Ogre: 2.

I ASSUME that I can taste the tannins that MIGHT
come from an UNFILTERED wine.

And the nose is rotten eggs. Fetching.
(This was fleeting and not a distraction.)

Still, there’s something to be said for “confusion”.

This would be a good wine for the cats to review.

At the half…

Capers: 4, Ogre: 144.

Maybe Pepper Steak or Veal Vesuvius would work with
this wine.

I declare this wine to be “out of balance” and not to
my liking.

Today anyway. I’ll have half of this one to drink tomorrow.

I can’t wait.

And if I’m not redeemed, I’ll be screaming to the Foris man to
make me holy again…

What did you think this song was about?

Day Two Battle Plan…

1: Feint with little green olives and
cheese sandwiches to draw fire.

2: Assault head-on with rosemary smashed potatoes.

3: Raise a victory flag or retreat.

The monster slipped on the olives, fell to the ground and
ripped of his Shrek suit as the olives started creeping
up his legs.

He should be an easy mark with his shield down.

I might not make it to the taters.

While the monster squirms in the dust, I start
daydreaming that I’m munching on raw cowpeas in
the hull. (The peas are in the hull, not me. That
would be silly.)

Something a little less peppery than yesterday and
a bit more earthy. BUT STILL GREEN.

I called off the olives and the monster is smiling now.

The acidity reminds me of my first Cru Beaujolais. I’m “learning”
that this is a hallmark of Beaujolais. I asked for it,
but it takes some getting used to.

Then there is the issue of “location”. Why am I drinking
Beaujolais-Villages vs. Cru Beaujolais?

If price is the reason, then this is another case
(Chablis coming to mind) where I would want to seriously
consider the higher pedigree when choosing a wine from the area.

I’m just not THAT “educated” about Beaujolais YET. I might
have to go to school again so that I can become more “particular”
when shopping for Beaujolais.

This wine was challenging, but still, I enjoyed it.

I would not have enjoyed any other wine as much as I enjoyed
this wine, on this day. It was just a harder mountain to climb.

My Wine Appreciation Number jumped another notch higher.