Schmitt Sohne Relax Pinot Noir

On By optiontraderswinenotesIn Pinot NoirLeave a comment

I bought this one in Louisburg for $7.99 I think.

The BOTTLE color is magenta (or something) and
is 95% opaque.

Screw caps are music to my ears. (I “celebrate”
when I see one…)

(I counted six “key changes” or whatever they are called.
I can’t believe that they got THAT excited about a
wine bottle enclosure technique.)

This wine deserves my Riedel PN glass, so I cleaned
it and put it inside one of those frozen stone wine
chiller things.

I’m hoping the glass gives this wine a fighting chance.

The INTERESTING thing is that the “stuff” on the
bottle indicates that this is a German PN.

Qualitätswein, Rheinhessen.

This HAS TO BE GOOD. R-I-G-H-T?

The first gush of wine into the glass reveals a
pale, brick-like color that causes me to start drooling.

INSTANTLY.

AND THAT SMELL. PN Perfume.

Can I just stop here and get on with life?

I guess not.

I can’t wait to be disappointed.

But Noooo, this wine is wonderful.

So pale and delicately fruity.

A nice feeling in the mouth but not acidic
or tannic.

At 12% ALC, I figured it was going to be
really pale or sweet.

Russian (or vacinity) wine quality roulette
(can this be played with a semi-automatic dispenser?)
with a PINKish spin-the-bottle “device”.

There may be a touch of sweet. If so, it’s not distracting
to me.

As I snuggle up to this one, it occurs to me that
I should be on the lookout for rosé of PN from disparate places.
Terroir, s’il vous plaît.

The problem is that there are TOO MANY wines to be on the
lookout for.

Due to the bottle construction, I can’t tell how much I’m
drinking without a 1,000,000+ candlepower spotlight, so I am
resolved to DRINK THE WHOLE BOTTLE in one sitting.

I COULD ask for MORE of EVERYTHING in a PN wine, but
this wine makes a compelling case for oenological asceticism.

(Apparently it has NEVER occurred to ANYBODY that this
is even a “concept”.)

When the mind is a gentle stream of clear and pure
flowing waters, the slightest hint of flavor or aroma
can alter the tranquility balance and initiate endless
daydreaming.

On the other hand, most of us are addlepated and require
Napa CABs (or such) to “align” with our
schizophrenic sensibilities.

I’m not prejudiced against CS. I just don’t like it unless
it’s hiding in an uncorked fine Bordeaux wine bottle.

THE PN PERFUME. Where does it come from? Why can’t I
enjoy it EVERY day.

I’ll start singing (or something) in a minute…

The wine is gone and the forecast this afternoon
is for rain.

I guess I can just RELAX…

Gee, you can take your pick as to which “moody”
song suits your fancy.

I can’t decide which is worse…

Perhaps a deep breath will help. (How EXACTLY
does that help whatever it’s supposed to help?)

Patient: Doctor, I have a tendency to breathe
in a shallow fashion.
Doctor: Take deep breaths.
Patient: Will that REALLY help?
Doctor: The receptionist will help you make
an appointment with the shrink.

And eschew the semi-automatic dispensers after lunch.

I’m going to try to avoid opaque bottles
in the future.

Picket Fence Russian River Pinot Noir 2007

On By optiontraderswinenotesIn Pinot NoirLeave a comment

Picket Fence Russian River PN 2007sm

This one came from the liquor store in Paola.

They generally have “decent” PNs, so I go there
when I don’t have time to “go to town”.

I have learned from experience that they sometimes
have some “outliers” with respect to “vintage”, so
I got suspicious when I saw a 2007 PN.

I showed this wine to the owner and basically said
WTF.

Even HE was a bit mystified.

It was listed at $22 on a “red tag” so I suspected
that it wasn’t a “fast mover”.

I told him I would “take a chance” on it if it
was $10. (I wasn’t bargaining, just making
a matter-of-fact statement.)

He said “sold”.

I couldn’t wait to try it.

OMG.

The first sip revealed that paleness and
perfume that I could only hope for in a
Bourgogne wine.

Just BEAUTIFUL.

It packs a lot of heat at 14.5% ALC, so I’m
going to TRY TO BE CAREFUL with this one, but
it WILL BE HARD.

I owe SOMEBODY $12.

One of my “goofball” wine exploits was to
drink CA PNs working from the north and moving
down the coast.

I got stuck in Lake/Mendocino counties and never
bothered to METHODICALLY venture south.

If this wine is “exemplary” of a RR PN, then
I might acquiesce to leap frog other AVAs just
to resume my fantastic voyage.

I’m using the PN-specific Riedel glass for this one.

It’s pushing 1:00pm and food is the farthest thing
from my mind.

(I do notice however that it is lacing up its sprinting
shoes and will be here in record time.)

https://youtu.be/JpkB3CdlGCM?t=1m30s

I feel like a deer in the headlights.

Holy Moly.

Man cannot sustain himself by fasting alone,
he must have RR PN.

I sent a “contact us” email to the Picket Fence folks
sharing my notes up to this point.

I don’t want to drink another wine unless it is
AT LEAST THIS GOOD.

Something like that.

Just kidding. Obviously, I’ll drink ANYTHING hoping
it’s YUMMY.

The good thing is that most of the time IT IS.

Flo-Jo arrived with lunch and I had two different potatoes
“things”; Omaha Steak “tots” and “red smashed”.

I should have had the pork combo…

Day Two…

Lunch Menu: Andre’s quiche and the little bit of this wine
I managed to save.

The wine has tannins.

Not big, bad, or ugly; just palate soothing,
delicious, and gorgeous.

I can’t distinguish the start from “the finish”.

Why CAN’T tannins be noticeable on “the start”.

I DON’T KNOW.

The tannins are welcome whenever they show up.

As long as they don’t bring along their oaky friends.

Unless they are all French tarts. I could make an
exception for that.

I need to make a trip to Paola…

And relax.

Ayres Pinot Noir

On By optiontraderswinenotesIn Pinot NoirLeave a comment

This one is a bit “darker” than my benchmark.

A “goth”, overripe Damson Plum.

And “full bodied” for my taste.

Who’s the winemaker???

Elvira releases a new brand of wine!

I always liked her style.

I’m going to guess that there was a “rough” oak treatment.
(Squirm.)

Let’s consult the WWW…

Amazing. I can’t find ANYTHING. The Ayres site doesn’t
even claim this one.

I wish I had a marketing department to sell them.

On the other hand, maybe their wine sells itself.

Manager: When will the wine be ready?
Winemaker (her makeup cracking as she smiles): We’re bottling it today.
M: Great, I’ll call the distributors so we can get some sales rolling.
W: Say what? My fashion consultant already bought the entire vintage.
M: Did we make any money on the deal?
W: Who’s WE, blondie. And tell that flyover dude to stop snooping around
MY winery.

Apparently this wine is SO GOOD that you can use it to
loosen compacted soil or as a blood substitute in the opening
scene of Blade.

Surprised?

Why are wine reviews so BORING?

Maybe I should hire out to AA.

Reporter: It looks like you’ve been sober for two weeks.
Wino: That’s right.
R: What happened.
W: I read one of HIS reviews.

Or how about a description of the “IMAGINED oaking” technique?

The old French oak barrels are disassembled and the staves are
planed down to reveal “fresher” wood.

3/8 inch holes are drilled in the wood, 2 inches apart,
to a depth of 1/4 inch and a 1 inch segment of grape vine
is inserted into the hole and secured by a drop of pine resin.

This is done in the spring to give the resin time to harden.

The barrels are re-assembled at harvest time.

After initial fermentation, the wine is poured into the modified
barrels which are spun/rotated at a rate of 120 RPM.

The time in spinning barrel can be from three to six months
depending upon which sin the wine has committed.

Careful filtration must be done in order to remove the loosened
grape vine segments and rosin. (This is prescient if I do say
so myself because I wrote this way before I got to the bottom
of the bottle.)

After use, barrels modified in this fashion are donated to
hair transplant victims as a needed tax write-off for the winery.

The result will be a wine that lulls you to sleep and
makes YOUR head spin.

I wouldn’t SWEAR that THEY used THIS technique, but they did
SOMETHING to make the wine REALLY GOOD.

This is getting too easy.

I need to branch out. Tibetan Malbec comes to mind.

And JUST MAYBE, this “rough oak treatment” is what it takes
to bring out the tannins I THOUGHT I was looking for in PN.

It tames some of that acidity. It’s all in the balance.

SMOOTH, ACIDY, NOT-TOO-OAKY TANNINS. Why is that so hard?

PN may be the only (or most popular) grape that presents
this challenge to the Elvira-and-kit-shicker-wine-making wannabes.

I DON’T KNOW.

Dreamtime is over. I get to have some of this one
for brunch tomorrow.

Menu for tomorrow: 2016

NOW, let the sunshine in…

https://www.youtube.com/watch?v=oPK7ZF6jfJE

(The songs make more sense of you imagine that
all those little round things are fermenting grapes.)

————————————-

Day Two…

I didn’t save ENOUGH of this one.

I’m having MORE of the STALKY GREEN STUFF for
brunch.

All I can say is…

There’s SOMETHING about this wine.

It’s beauty is “singular” and edgy.

It’s rough and seductive.

I’m imagining an Oregon PN “shootout”.

Winemakers instead of quick draw artists. Bottles
instead of guns.

Hopefully, this bottle-slinger wasn’t a good winemaker…

I KNEW IT!!!

The last pour produced the most “compelling” bunch
of sludge that I can possibly imagine in a PN.

NOW I know what I’m looking for.

Wine Merchant: How can I help you?
Wine Slush: I want Pinot Noir.
WM: We have this wonderful wine from the “Central Valley”.
WS: No.
WM: Perhaps something MORE fruity?
WS: No.
WM: How about something rich and full-bodied?
WS: No.
WM: We have an oaky one from Mozambique.
WS: No.
WM: What exactly DO you want?
WS: Sludge. I want sludge.
WM: In a PN?
WS: Oh yeah.

Poggio Anima Belial Toscana Sangiovese

On By optiontraderswinenotesIn Sangiovese, UncategorizedLeave a comment

First taste.

Milky. Oily. Black cherries.

Hmmm.

Some tannins now. That’s nice for a change.

Belial: cute
http://www.poggioanima.com/offering-details.php?name=belial

This style of S might just be right up my alley.

Put the juice in steel containers and hang pictures of
oak barrels on the outer walls to scare up some softness.

Very light and fresh. Yum.

Last night when I was deciding upon which wine to
dream about Sangiovese came to mind just because
I haven’t had one for a while. I didn’t know I had
THIS ONE and I certainly didn’t know I would be drinking
it today.

This is better than a dream.

Lunch will be cheese/onion/black olive enchiladas, but it can
wait.

I’ll have the Black Cow made with cherry cola while I wait
for hunger to ensue.

I would like to taste test this one against a “similarly prepared”
Nebbiolo; to see if I could tell which is which.

This is REALLY GOOD.

I just did a “cursory review” of MLF (again) to see if I can
imagine how this wine got its “smoothness”.

TMI…

The wee bit of oak might have done it. I’ll go with that
unless informed otherwise.

I assume the beautiful ruby color is a testament to the
minimal oak treatment.

I would normally expect a “washed out brick” color from
S, but that might just be my imagination. It knows no
restraint.

Finally, lunch happened and I’m trying to creep up on
the 375ml mark as slowly as I can.

Did I say that I REALLY LIKE THIS ONE? Sheesh.

What is it???

The color in the glass continues to mesmerize.

Do wines have beauty contests?

I’m going to put the screwcap under my pillow tonight.

I suppose I should hammer it flat first…

Wife: Why are you ears bleeding this morning?
Husband: I had a great Tuscan wine yesterday.
W: That makes your ears bleed?
H: Yes, but it doesn’t happen very often.
W: Maybe you should quit drinking wine.
H: I do!
W: When?
H: Every day after lunch.
W: I mean for good.
H: Define “good”. Where’s that jar of alum?

Day Two…

Not so milky/oily today. I suspect the original
sensation was a knee jerk response to that glass etching
B-Villages.

I’m just having MORE sauteed asparagus today so the wine
will be “challenged”.

This seems to “scare up” a different set of taste
sensations in the wine.

I still feel some tannins, but there is a flavor that
is eluding me.

I have a few more glorious sips left so we’ll see
if I can come up with something.

Maybe TJ (the pres.) wasn’t off base. The “state dinner menu”
should consist simply of a list of AOCs and vintages.
If you’re hungry, stop at Jimmy John’s on the way over.
Macron’s driving the forklift down Pennsylvania Blvd
to deliver desert.

I give up. The wine is just plain good. I can’t stop
daydreaming.

Is wine getting better, or am I just an easy mark?

Now I’m imagining a Tuscan Merlot that fits MY palate.
Maybe a blend. Maybe I’m ready to try a “super Tuscan”
if I can afford a good one and it’s not too “heavy”.

Since the drool spigot is fully open, what about Maremma?

There’s a big question mark in my brain for this area and
as I read about it (to refresh my memory), it seems
VERY INTERESTING.

My concern is that Maremma wines might pack some serious heat
or be “leaf challenged”.

Just a few sips left of the PA Sangiovese. The milky smoothness
is back. Just a “soft touch” sort of thing.

I would normally taste strawberries in a Chianti/Sangiovese wine.
Not so much with this one. That’s a surprise given the 90% SS treatment.

The fruit is darker, but I’m still having a problem pinning it down.

I need more of this wine to do a proper evaluation.

TO BE CONTINUED. Hopefully.

Domaine Gaget Vinum Memoria Beaujolais-Villages

On By optiontraderswinenotesIn BeaujolaisLeave a comment

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.

Carl Loewen Alte Reben Riesling

On By optiontraderswinenotesIn RieslingLeave a comment

If I’m going to drink more of this
kind of elixir, then I’m going to have to alter
my “style”.

That’s not a problem.

I can start drinking around 8:30am. That part
is easy.

The challenge is deciding what to have for “brunch”.

A totally perverse thought just entered my mind…

Deviled ham (canned) finger sandwiches.

Or ANY kind of light sandwich, like tuna, chicken or
egg salad.

Ah yes. Egg salad finger sandwiches.

I have another R in the cooler, so that’s the
plan for that one.

I’m drooling again.

I hesitate trying to describe the wine for fear of
insulting it.

Such a delicate flower.

The nose is tropical maybe. Or pear???

Although “acidy enough” for me, it’s not overbearing.

Gentle on the tongue for a dry Mosel R, I imagine.

If I had to work hard for a living, I would opt for
picking grapes along the Mosel.

Wine Picker: I’m home.
Wife: How was your day at the office.
WP: Excruciating.
W: Why don’t you look for another job?
WP: I like the benefits. What’s for supper.
W: Egg salad sandwiches and this Goldtröpfchen stuff you keep bringing home.
WP: Sehr gut.

I’m daydreaming so much that I haven’t cracked
the books on this wine.

I think I get the picture.

And the honey is subtle. I find that “compelling”.

This IS the first wine that I have ever thought of slapping
the “compelling” word on but that’s what happened.

Let’s not stop with “compelling”, how about “evocative”.

Even my empty glass is “seductive”.

I’ve totally lost it.

Is this wine REALLY GOOD or am I just in an altered
state of mind?

Day Two…

I saved a LITTLE BIT of this one for
“brunch” today.

Mild cheddar cheese finger sandwiches.

I’m trying to hold out until 10:30am.

I made it. Brunch was “satisfying”.

Domaine Rimbert Petit Cochon Bronze Rosé

On By optiontraderswinenotesIn RoséLeave a comment

I drank this wine “sparingly” over two
days.

Day One…

After the septic system repairs were made
at a cost that didn’t make me vomit, I rolled
the chaise lounge THING out into the garden facing
south.

I collected the wine, ice bibs, glass, tennis balls
and settled into a late afternoon “unwind”.

No food. Just this wine and the Lab which did a good job of comforting
me.

I have no description of the wine.

If you made me guess, I would say Languedoc, not getting a clue from the
label. (Due to my cluelessness.)

I would NEVER guess the grapes.

This confirms my “taste preference” bias which
dictates that I explore this region whenever I get
the chance. As long as the reds are lighter in body.

Day Two…

More asparagus with chicken picatta.

I could have used a bit more of this wine today, but
it is Spring and I have lots of work to do.

Let’s make a note to look for this “pig” the next
time I’m shopping.

If I keep enjoying these rosés, I’m going to get
real picky about the reds.

On the other hand, I haven’t had a PN for a few days
and I’m having withdrawal symptoms.

(Daydreams of rainbows, excessive drooling, repetitive cooler
contents checking, etc.)

Foris Pinot Noir

On By optiontraderswinenotesIn Pinot NoirLeave a comment

This is just pure bliss.

It’s not that I find the wine exceptional
in any way, shape, or form; it’s just that I find it
perfect for me.

I’ll just hold up a “TEN SIGN” and be done with it as
far as “judgement” goes.

And that’s why I’m always on the lookout for
a Romanian PN.

Oh no! It’s Baaack.

home

But the bad news seems to be that only the Canadians like perfection
at a ridiculously low price…
Chevalier De Dyonis Pinot Noir

And while I’m flitting around the globe incoherently, SOMEONE
from Oregon/Borgogne/Barolo should go to Georgia (the country) with the sole
purpose of teaching them how to make delicious DRY wines that the
inhabitants of the rest of the planet might enjoy with their Big Macs and
frozen pizzas.

A few years ago, I found the Chevalier De Dyonis PN at Lukas. Missouri I presume.
One of the most stunningly pale wines that I have ever “tasted”.

I loved it so much that I saved the bottle to be used as a container
for “vinegar production” from the leftovers of more “flavorful/sludgy” reds.

The fact that the Foris PN is “evoking” these thoughts is a testament
to how well aligned this wine is to my “psyche”.

It appears that this is my first attempt at Foris.

I wouldn’t want to miss another chance of enjoying this one any
more that I would would want to start another day without being able
to go to Indian Lake (the way the Indians do)…

https://www.youtube.com/watch?v=QnjwW9aUn08

I had to take a break because the Jehovah’s Witness
folks showed up “unexpectedly”.

They weren’t wearing go-go boots and didn’t have any Romanian wine
worth drinking either. Actually they didn’t have ANY wine.
Hmmm. No wonder they pray a lot.

Beware of proselytes NOT bearing libatious gifts.
(I’m paraphrasing…)
https://www.biblegateway.com/passage/?search=Proverbs+29%3A5&version=KJV

I don’t like operating WITHOUT a net, even if I have to stumble around a bit.

Surely the Foris winemaker is the spirit on Silver Mountain that stores his wine
at the end of the rainbow.
(Disclosure is coming.)

L’Epicourchois Luc Percher Cour-Cheverny Blanc

On By optiontraderswinenotesIn RomorantinLeave a comment

After taking 15 minutes to paste in the wine name
here, I’m actually getting down to business.

My first few sips leave me perplexed.

Oooooooh! A blended SB…

http://www.weygandtmetzler.com/domaine-lepicourchois/

From Loire/Cheverny.

Was I already drooling when we put this one in the basket?

I picked this this one today to have with asparagus and put a
splash of wine in the skillet to provide the steam since
the asparagus was not fresh out of the bath.

This is REALLY heaven.

Not trusting my ASSUMPTION that the Menu Pineau was the
wonderful SOFTENER in this wine, I consulted the big WINE
book.

Bingo.

Although I love the classic Bordeau blend, this blend softens
the SB without the “oiliness”.

I’m not saying oiliness is bad or that I don’t like it, it’s just
this wine is DIFFERENT and FREAKING good.

One memorable meal was at “40 Sardines” (Michael/Debbie)
when I noticed they had a straight Semillion on the wine menu.

I remember the wine.

Interestingly, in the period two days or so, a yearning for
Loire wine descended upon me and I didn’t even know that I
has this wine in the cooler.

Serendipity happens.

I’m having a hard time describing the wine. The color can
lead you away, if not totally astray.

I’m reminded of sweet old hay.

Maybe slightly mulled hard apple cider.

Imagine yourself in October, sitting on a spring-cut hay
bale, watching apples being pressed, while sipping on last
year’s hard cider stirred with a cinnamon swizzle.

The more I snort this one, the more I smell the hay.
Amazing.

Say goodnight Dick. Arbois.

I will have sweet dreams tonight since I can do this again
tomorrow.

We will soon have asparagus coming out of every unobstructed
orifice.

Post Script:

I blew IDing the grapes in this one. Here are Zach’s notes…

…the L’Epicourchois is Cour Cheverny, not just Cheverny, so it isn’t the blend, it is a much rarer straight Romorantin grape. And not just a paltry 60-year-old vine selection, but up to 110-year-old vines!

Cour Cheverny is the older location within the Appellation that is the last bastion of the almost extinct Romorantin grapevine, which is a sister of Chardonnay, Gamay Noir, Aligote and about 20 other grapevines. Its parents are an ancient mutation of Pinot Noir and Gouais Blanc…

Averaen Pinot Noir

On By optiontraderswinenotesIn Pinot NoirLeave a comment

I’ll try not to make any “Greek” references
and I’ll hang the diphthong on the line to dry.

I love this wine.

AGAIN and AGAIN.

The fruit is a little darker than those
dancing cherry wines and there is more “earthiness”.

My culinary delicacy today was “canned and well aged” Trader Joe’s
Beef Chili.

I use the chili as a dip for Tostitos Cantina Thin & Crispy
chips.

I warm the chili in the cast iron skillet and smash the
“stuff” so that is is more “homogeneous” or “dip-like”.

At first I was not impressed (with the chili) but eventually
came around to it and forgot about the wine.

Imagine that.

Now let’s focus on the wine.

The smoothness tells me that there was some “oak time”.
This too…
http://www.averaenwines.com/electricwines/

The good news is that it does not seem to obliterate
the acidity that I love.

I may be getting to the point where I can detect the balance/difference
between acidity and tannins. I certainly look hard enough.

But…

Oh no, You Too?

We can start our search for the perfect PN with all those
wines on the Averaen page. Sheesh.

One of us should get a KS or MO liquor distributorship
license and import those wines. The other should
open a retail wine store named “No RiffRaff”.

Or just let Michelle Vianello handle it.

Does Lukas handle their Drouhin PNs?

That might be a good treat if the style fits.

There’s just a bit of “greenness” in THIS wine.
I can’t place it.

I cheated and read the description on the website.
No PARTICULAR help. Looks like a “kitchen sink”
description to me. EVEN I was thinking mint, but
that is too obvious. Let’s come up with something
distinctive.

Just a minute…

This is a first. I just poured some wine into
the ice bib WITHOUT the stemless glass being in there.

No harm. Little mess on the table top and I’m amused.
It smells good in here now.

So, I declare the “greenness” to be crushed spring-
fresh Lamb’s Ear leaves. I’m snorting some right now.

There’s a musky/herbiness to it and the “mint” character is
subdued.

What kind of leaves do you like to snort when you drink
fine wine?

Amazing.

And JUST MAYBE, as I lick the last few drops off my desk,
I can taste those exotic oak barrels.

Day Two…

I finished this off with the Adam/Lesley pulled pork.

Exceptionally good stuff folks. (Food and wine.)