Saint Peter: It looks like you
died penniless and destitute.
What happened?
OTWN: I started taking Barbaresco
baths and then the money ran out.
SP: What about the lovely white
wines we afforded you.
OWTN: They didn’t get me clean
and I didn’t smell as good after bathing.
SP: I would tell you to go stand
in the corner but I’m afraid that
you would scare everybody.
YOU’RE PURPLE!
Other that the fact that this
wine is “perfect”, one observation
is that there is the SLIGHTEST
honeycomb flavor in it.
Or maybe it’s extra virgin olive
oil.
Or tropical fruit.
Or citrus.
So clean and crisp.
What’s that “green” thing
I’m tasting?
Like that.
Perfect.
This wine was consumed
with the Thanksgiving leftovers.
The wine whose name was voted
most likely to roll off your tongue.
I like to practice saying the
name when I’m in the tub.
Why is it that the high ALC
wines seduce you more than
usual to DRINK MORE?
I DON’T KNOW.
Somehow, I made it home with
this fire breathing wine
from southeast Italy.
Holy Moly. This wine is WAY OFF TARGET.
The wine is fine. No problem.
I generally “like” MdA.
It’s just that the ALC content
is way up there; 14.5%.
I’m going to spontaneously combust.
I decided to have this
(I knew it would be relatively
full bodied, but this is
ridiculous) wine with Kielbasa
sausages that I intended to
“render” into submission.
Neither the wine nor the sausages
were palatable early on.
The sausages were too “gnarly”
and the wine was too “milky” and
“smokey”.
As time wore on, the sausages
gave up some fat and the wine
usurped my “critical thoughts”.
(I thought I was signing up for
a continuing education course to
study bugs but found out that I
had to learn about goofy words first.
I get extra credit if I use “u”
words that I have to look up in
the dictionary.)
That can be a deadly combination.
(Eating fat and drinking too much.
Not Entomology and Etymology.
Don’t be silly.)
I have a serious quantity of
“yard leaves” to deal with before
I “ascend”, so I’m cutting my lunch
short.
All things considered, I’d rather
be the entity being raked into the
gutter at this point if I could hang
onto the last few sausage bites and
sips of wine.
The good news is that I can
enjoy this decadent pleasure
again TOMORROW after I get
my sinuses steam cleaned.
But, but, but, what about
the wine.
Milky and smokey sensations
delivered on a flaming tongue.
Say no more.
Maybe tomorrow I can actually
TASTE SOMETHING in this wine AND
open a winning trade.
I don’t like being a…
Day Two…
I have no recollection.
(It’s not the wine’s fault.
My memory subscription expired.)
If you click on the “DIARY” menu option
(for a minute I thought they grew cows)
at ausoniawines.com you will notice that
NO ENTRIES HAVE BEEN MADE
FOR THE PAST THREE AND HALF YEARS.
I assume that the winemakers are dead,
for surely otherwise, they would have
SOMETHING TO SAY.
e.g.
11/11/2018: The Chard is fully fermented
and we invited the family over for a tasting.
My brother-in-law is now asleep under
the tractor so I can’t do any more work
today.
It’s 11:30am.
Maybe I should shop for cheap vineyard
properties in Argentina before they disappear.
(The properties, not the relatives.
Stay tuned to learn what happens to
Malbec country.)
Francesca says that the Trebbiano is
already sold out so we’ll be celebrating
THAT tonight with a community hayride.
This wine is OK, but I
suspect that an ordinary,
honest-to-god Barbaresco
would quickly extinguish
its wax fueled flame.
Nevertheless, as far as
a close-but-no-cigar Neb
might go, I can’t find a
fault with this one.
Maybe it’s like the
homecoming queen’s twin sister.
She just doesn’t have the
personality.
Let’s focus on something
less precocious.
Like braised pork.
The pork was cubed shoulder
from Omaha Steak which my wife
rescued from the I-don’t-like-this-crap
corner of my sister-in-law’s freezer.
I SLOW sauteed it in some
olive oil with a wee bit of
freshly ground pepper, scraping
the skillet constantly to keep
all those caramelizing bits of
gustatorial heaven from sticking,
and adding six whole cloves of
garlic as this process neared
its conclusion.
Added chicken broth to cover,
two sprigs of fresh thyme,
and simmered covered
for maybe thirty minutes until
the broth was mostly gone.
Free food never tasted so good.
And then to have it with
this wine.
Life is tough for the old
folks that trade stock options
in retirement.
Eat free food and contemplate
the relative merits of a
SPECIFIC type of wine whose
grapes were grown in a
SPECIFIC location.
But, but, but, what about
THIS wine?
If you like Barolo and
Barbaresco, but can’t afford
them for every day drinking,
then this wine will
motivate you to get a better
job or enter riskier stock
option trades.
I’m old, so I just have
to pace myself.
And look forward to enjoying
this one again, sooner
rather than later.
I brought home 26 bottles
OF VARIOUS WINE
from Lukas recently.
This was the “I can’t
wait to try” one.
And not because it was
probably the least
expensive one I bought.
It was Zach’s description.
Another direct hit.
Although this is a blend
of Sangiovese, Cab Sav,
and Merlot, it is still
light enough to stay
in my bull eye.
I’m not positive about
the grape blend but you
get the idea.
Light, yet busting with
flavor, and with just a
hint of oak.
I’m in between garlic/peppercorn
cheese with crackers, and
Szgediner Pork Goulash
(from Andre’s)
with polenta.
The wine is REALLY TART.
Just delicious.
Apparently, you don’t
HAVE TO club CS and Merlot
to death to make good wine.
And you don’t have to
break the bank to get
a perfectly fine wine.
It came to pass that,
in the era of grape
variety and viticulture
proliferation, the earthbound
inhabitants found
sustenance in the form
of fermented juice in the
all corners of the planet.
Those that chose to eschew
this largess escaped to Mars.
Option Trader's Wine Notes 