This is a new experience for me.

The nose said “Ah yes, continental”.

Obvious red fruit and tannins I presume.

The body is good.

Perhaps a wee bit more “fruit forward”
than I might otherwise prefer.

Lunch today (first course) is Boar’s Head
turkey and cheese (Muenster) on Farm to Market
wheat bread, dolled up with Koops’ honey mustard.

I saute the bread slices separately in
Smart Balance on only one side, construct
the (very thin) sandwich, place the sandwich on a plate
back on top of the cast iron skillet (heat off)
and cover with a cat hair free dish towel for a
few minutes.

(I love cat hair. I just like to eat it separately.)

The result is warm bread on the outside, buttery
crunch and “cool cuts” on the inside.

From now on I will think of Dolcetto whenever I
have a deli sandwich.

The wine is “easy drinking” despite the presumed tannins.

What is one supposed to eat with this luscious stuff?

I’m imagining sausage ravioli in a slightly sweet
(Sicilian) tomato sauce.

Second course will be a bit of Andre’s pork paprika, a
reasonable stand-in.

I hope the wine lasts.

I’m having a tough time finding “complexity”.

This seems like the kind of wine that just konks
you over the head. Hello, I’m Dolcetto.

It’s wonderful, but it’s Dolcetto. Like that.

I wouldn’t mind having one around just in case I’m

It looks like I got lucky. The bottle description
says white meats and cheeses.

I DID pick this one out knowing what I was having
for lunch, BEFORE I started my “studies”.

I’m going to declare this to be the perfect “picnic wine”.

We should all be fortunate enough to have a picnic
every day. Or to just spend two hours eating
lunch and drinking fine wine.

Course Two…

Don’t let

Keep a stash of Dolcetto. How easy is that?

Any minute now…

Oh my goodness.

I put about a cup of “stuff” (pork finely diced and
fungi removed) in the 9″ skillet, drowned it with
low sodium chicken broth, put several
spoonfuls of cooked brown? rice around the sides, and
put the buttered heel of the FtM bread on top (during last
5 minutes), buttered side up. Simmered for 15 minutes
or so until most of the broth cooked away.

I’ll have the upside down, pork paprika, open face,
lift-and-eat-fast-lest-it-fall-through-the-crust sandwich
with the wild rice au jus.

Maybe an Abruzzo or Barbera would have been a better match
but the Dolcetto was just fine.

Lunch is over.

Day Two…

I’m totally distracted today so maybe it’s a good
thing that I have Dolcetto to keep me company.

I wouldn’t mind participating in an experiment/contest in
which wine lovers were subjected to Dolcetto on
a daily basis to see how long they could go before
begging for a different type of wine.

The two final contestants would be fat, dumb, and happy.

The winner would get free wine of their choice for life.

Hang in there.