2005 Betz Family Cabernet Sauvignon Père de Famille

**2005 Betz Family Cabernet Sauvignon Père de Famille (USA, Washington, Columbia Valley)** The nose had a nice mix of blackberry, licorice, and mocha. The palate was smooth, and had loads of chocolate and fresh herbs. It finished with dark fruit. (92 pts.)

2006 Andrew Will Sorella

**2006 Andrew Will Sorella (USA, Washington, Columbia Valley, Horse Heaven Hills)** The nose had loads of pencil lead and espresso. It also had had blackberry, spice, and black currant. The palate was soft and had blackberry, graphite, black currant, and a very good mocha finish. (93 pts.)

2006 Andrew Will Champoux Vineyard

**2006 Andrew Will Champoux Vineyard (USA, Washington, Columbia Valley, Horse Heaven Hills)** The nose had a good amount of graphite and smoke, black fruit, and some cloves toward the end. The palate was pretty smooth, and had blackberry, black currant, smoke, tar, and a very good cinnamon finish. (92 pts.)

2007 DeLille Cellars D2

**2007 DeLille Cellars D2 (USA, Washington)** The nose had a whole bunch of blackberry, but it also had a good amount of spice, earth, and raspberry. The palate was very soft, with a nice blackberry and earth mix. It finished with spice and cassis. (91 pts.)

2008 Barnard Griffin Riesling

*2008 Barnard Griffin Riesling (USA, Washington, Columbia Valley)** The nose was very floral and peachy. There was also subtle hints of tropical fruit. The palate was slightly sweet, with good acidity. I tasted pineapple, citrus, and stone. It had a nice floral finish. (89 pts.)

2007 DeLille Cellars Roussanne Doyenne

**2007 DeLille Cellars Roussanne Doyenne (USA, Washington, Columbia Valley)** The nose reminded me of fresh cut flowers dipped in raw honey. Underneath was some citrus and tropical fruit. The palate was exactly like the nose, with some good acidity. It finished with some good minerality. (90 pts.)

2007 Cadaretta sbs Columbia Valley

**2007 Cadaretta sbs Columbia Valley (USA, Washington, Columbia Valley)** The nose was full of stone and citrus - mainly lime and orange. There was also some cantaloupe towards the end. The palate was very chalky, which I liked. It finished with a lot of citrus flavors. (89 pts.)

2006 Wind Gap Wines Syrah

**2006 Wind Gap Wines Syrah (USA, California, Sonoma County, Sonoma Coast)** This wine had a really interesting nose. There was lots of soil and tar with subtle dark fruit hiding behind it. I also got very faint whiffs of flowers. The palate mirrored the nose, except that the fruit flavors were a little stronger. The mouth feel was very rich, and it had long, smoky finish. This was definitely my style of Syrah. (93 pts.)

2007 Sea Smoke Pinot Noir Southing

**2007 Sea Smoke Pinot Noir Southing (USA, California, Central Coast, Santa Rita Hills - Sta. Rita Hills)** The nose had cherry and spice, some mushroom, and a little rose petal at the end. The palate had a load of sour cherry and forest floor. There was also some pepper, and it finished with some very good floral notes. (91 pts.)

2007 Williams Selyem Zinfandel Papera Vineyard Russian River Valley

**2007 Williams Selyem Zinfandel Papera Vineyard Russian River Valley (USA, California, Sonoma County, Russian River Valley)** The nose was loaded with fruit, mainly blueberry and raspberry. Underneath the fruit was a little bramble, pepper, and vanilla. The palate was very rich and slightly sweet. There was raspberry and cherry, and a little spice and bramble. It finished with a big shot of blueberry. (91 pts.)

Baby Back Ribs with Tuscan BBQ Sauce

Tonight I made Baby Back Ribs with Tuscan BBQ Sauce.

INGREDIENTS:

- 3 racks of baby back ribs
- Gray salt and freshly ground black pepper
- 1 cup honey
- 1/4 cup soy sauce
- 1/2 cup balsamic vinegar
- 1 cup ketchup
- 1/4 cup espresso
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic


METHOD:

1. Preheat the oven to 325 degrees F.
2. Cut each rack of ribs in half and season with salt and pepper.
3. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces.
4. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes.
5. Remove the ribs from the oven and cover them with foil to keep them moist and tender.

For the sauce:

1. In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso.
2. Place the olive oil and garlic in a small sautè pan. Cook over low heat for about 1 minute, or until it turns a golden brown.
3. Remove from heat. Add to the honey mixture.
4. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.

To complete the ribs:

1. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer.
2. Place the ribs on an outdoor grill or in a 425 degree F oven.
3. Turn and baste the ribs as they cook.
4. Remove when the ribs are glazed and tender, about 15 minutes.

2006 Wind Gap Wines Grenache Booker Vineyard

**2006 Wind Gap Wines Grenache Booker Vineyard (USA, California, Central Coast, Paso Robles)** The nose had black currant and cherry, tar, pepper, and smoke. The palate was juicy, and had smoke and black currant, tar, and a nice sour cherry finish. (92 pts.)

2007 Caymus Cabernet Sauvignon

**2007 Caymus Cabernet Sauvignon (USA, California, Napa Valley)** The nose had raspberry and spice, leather, and some chocolate at the end. The palate was very smooth, and slightly sweet, and had raspberry, cherry, mocha, and a leather finish. (92 pts.)

2006 Achaval-Ferrer Malbec Finca Altamira

**2006 Achaval-Ferrer Malbec Finca Altamira (Argentina, Mendoza, Valle de Uco, La Consulta)** The nose had fresh squeezed cherry juice, spice, espresso, and some smoke at the end. The palate was really smooth, and had raspberry, spice, cherry juice, and a espresso finish. (93 pts.)

2006 Bodega Catena Zapata Malbec Argentino

**2006 Bodega Catena Zapata Malbec Argentino (Argentina, Mendoza)** The nose had plum and fig, earth, and a little pencil lead. The palate was smooth, and had plum, black currant, graphite, and a mocha finish. (92 pts.)

2008 Luca Malbec

**2008 Luca Malbec (Argentina, Mendoza, Valle de Uco)** The nose had raspberry, mocha, plum, and earth. The palate was soft, and had raspberry, chocolate, earth, and an oaky finish. (89 pts.)

2006 Kongsgaard Cabernet Sauvignon

**2006 Kongsgaard Cabernet Sauvignon (USA, California, Napa Valley)** The nose had bell pepper and earth, mint, a little plum, and a little raspberry. The palate was fruity and rich, with raspberry, cherry, mint, bell peppers, and an earthy finish. (92 pts.)

2007 Bodega Catena Zapata Malbec Catena

**2007 Bodega Catena Zapata Malbec Catena (Argentina, Mendoza)** The nose had pencil lead and fish sauce, raspberry and mocha, and a good plum finish. The palate was soft and rich, with plum, mocha, graphite, and a soy sauce finish. (91 pts.)

2006 Concha y Toro Merlot Marqués de Casa Concha

**2006 Concha y Toro Merlot Marqués de Casa Concha (Chile, Central Valley, Rapel Valley, Peumo)** The nose had plum, bitter chocolate, earth, and a bit of black currant towards the end. The palate was soft and juicy, with black currant, dirt, black currant, and a chocolate finish. (90 pts.)

2007 Montes Cabernet Sauvignon Alpha Apalta Vineyard

**2007 Montes Cabernet Sauvignon Alpha Apalta Vineyard (Chile, Central Valley, Rapel Valley, Colchagua Valley)** The nose had toast, black raspberry, coffee, and a little leather. The palate was rich, with black currant, espresso, tobacco, and a oaky finish. (90 pts.)

2007 Pascual Toso Malbec Reserve Las Barrancas Vineyards

**2007 Pascual Toso Malbec Reserve Las Barrancas Vineyards (Argentina, Mendoza)** The nose had raspberry and milk, with a touch of cake batter at the end. The palate was a little tannic, and had raspberry, espresso, blueberry, and a creamy oak finish. (89 pts.)

2008 Loring Wine Company Pinot Noir Keefer Ranch Vineyard

**2008 Loring Wine Company Pinot Noir Keefer Ranch Vineyard (USA, California, Sonoma County, Green Valley)** The nose had bright cherry and raspberry aromas, a little earth and white pepper, and a touch of vanilla at the end. The palate was rich and juicy, with cherry and raspberry, pepper and forest floor, and a good oak finish. (91 pts.)

2005 Calix Cellars Cabernet Sauvignon Masked Man Vineyard

**2005 Calix Cellars Cabernet Sauvignon Masked Man Vineyard (USA, California, Napa Valley, St. Helena)** The nose had raspberry and cherry, mocha, vanilla, and a little bit of spice. There was also a dirt component hiding underneath. The palate had good grip, with lots of red fruit, some spice and chocolate, and a very pleasant tea mixed with evergreen finish. (89 pts.)

Chicken Fried Steak and Gravy

Tonight I made Chicken Fried Steak and Gravy for dinner.

INGREDIENTS:

- 2 lbs. beef bottom round, trimmed of excess fat
- 2 to 2 1/2 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- Kosher salt and freshly ground black pepper
- 3 whole eggs, beaten
- 2 cups buttermilk or whole milk
- Hot sauce, to taste
- Vegetable oil
- 3 heaping tablespoons all-purpose flour
- 1 cup buttermilk
- 1 cup whole milk
- Kosher salt and freshly ground black pepper
- Hot sauce, to taste


METHOD:

In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.

Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.

Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve.

2005 Edward Sellers Vineyards and Wines Cuvée des Cinq

**2005 Edward Sellers Vineyards and Wines Cuvée des Cinq (USA, California, Central Coast, Paso Robles)** A good nose of raspberry and leather. It also had smoke, pepper, and bit of vanilla towards the end. The palate was soft and rich, and had sweet raspberry, smoke, leather, and a toasted oak finish. (88 pts.)

2007 Kanzler Pinot Noir Reserve

**2007 Kanzler Pinot Noir Reserve (USA, California, Sonoma County, Sonoma Coast)** The nose had bright cherry and cranberry fruit, mushrooms, white pepper, and some vanilla at the end. The palate was extremely soft and had ripe cherry, cranberry, spice, forest floor, and a good oaky finish. (91 pts.)

2007 Bodegas El Nido Jumilla Clio

**2007 Bodegas El Nido Jumilla Clio (Spain, Murcia, Jumilla)** This wine had a great nose. Blueberry, earth, spice, mushroom, leather, and blackberry. The palate was softer than I thought it would be. It had blueberry, blackberry, spice, earth, and a great blackberry finish. (1 view)

2008 Domaine Bernard Baudry Chinon Les Granges

**2008 Domaine Bernard Baudry Chinon Les Granges** (France, Loire Valley, Touraine, Chinon) The nose had an enticing mix of manure and raspberry. I really liked it. It also had leather and spice. The palate was smooth, and had sour cherry, spice, and a good leather finish. (91 pts.)

2006 Fattoria Petrolo Galatrona Toscana IGT

**2006 Fattoria Petrolo Galatrona Toscana IGT (Italy, Tuscany, Toscana IGT)** The nose had a strong odor of old leather mixed with dark chocolate and dark fruit. The palate had a lot of minerality and tannins. The dark fruit and leather was there, but I think this was way to young to drink. It has good potential, but it isn't very good right now. 94+? (90 pts.)

2005 Allegrini Palazzo della Torre Veronese IGT

**2005 Allegrini Palazzo della Torre Veronese IGT (Italy, Veneto, Veronese IGT)** The nose had quite a bit of chocolate and cherry, surrounded by spice and cinnamon-raisin toast. The palate was very smooth, and had fig, spice, and a great toasted wood finish. (90 pts.)

2005 Celler Vall Llach Priorat Embruix

**2005 Celler Vall Llach Priorat Embruix (Spain, Catalunya, Priorat)** I really liked the nose on this one. It had graphite, tobacco, and cedar, followed by ripe cherry and blackberry. The palate was soft and silky, with lots of dark fruit and spice. The finish had a mix of tobacco and pencil lead that was very good. (92 pts.)

2005 J. & F. Lurton Toro El Albar 'Barricas'

**2005 J. & F. Lurton Toro El Albar 'Barricas' (Spain, Castilla y León, Toro)** This had one of the darkest noses I've had in a long time. Dark chocolate, black cherry, and roasted coffee beans. The palate was very rich and dark as well. It had chocolate, cherry, spice, and a lovely espresso finish. (92 pts.)

2007 Valsanzo Selección Rueda Vino de la Tierra

**2007 Valsanzo Selección Rueda Vino de la Tierra (Spain, Castilla y León, Rueda)** The nose had loads of smoke and blackberry. It also had some tar and floral notes. The palate was slightly tannic, and had a bunch of pencil lead and blackberry. It finished with a nice hint of spice. (88 pts.)

2006 Bodegas Borsao Campo de Borja Crianza Selección

**2006 Bodegas Borsao Campo de Borja Crianza Selección (Spain, Aragón, Campo de Borja)** The nose had a lot of jam and perfume. There was a good amount of spice along with dark fruit - mainly cherry and black currant. The palate was very ripe and concentrated. It had cedar, black cherry, and black currant. The finish was slightly bitter, but it should blow off in a couple of years. (88 pts.)

2008 Pine Ridge Forefront Sauvignon Blanc

**2008 Pine Ridge Forefront Sauvignon Blanc (USA, California)** The nose had citrus and grass, tropical fruit, and some floral notes at the end. The palate was crisp and chalky, with lemon-lime, grass, and a nice floral finish. (1 view)

Coq–au-vin

Tonight I made Coq–au-vin.

INGREDIENTS:

- 1 bottle /1 liter plus 1 cup/225 ml of red wine
- 1 onion, cut into a 1-inch/2.5 cm dice
- 1 carrot, cut into ¼-inch/6-mm slices
- 1 celery rib, cut into ½ inch/1-cm slices
- 4 whole cloves
- 1 tbs. /14g whole black peppercorns
- 1 bouquet garni, (2 sprigs thyme, 1 sprig parsley, 1 bay leaf wrapped in cheesecloth and tied with a string )
- 1 whole chicken, about 3.5 lb/1.35 kg, “trimmed” – meaning guts, wing tips and neckbone removed
- salt and freshly ground pepper
- 1 tbs. /28g olive oil
- 6 tbs. /75g butter, softened
- 1 tbs. /14g flour
- 1/4 lb /112g slab or country bacon, cut into small oblongs (lardons) about ¼ by 1 inch/6mm by 2.5 cm
- 1/2 lb. /225 g small white button mushrooms, stems removed
- 12 pearl onions, peeled
- pinch of sugar


METHOD:

DAY ONE
The day before you even begin to cook, combine the bottle of red wine, the diced onion (that’s the big onion, not the pearl onions), sliced carrots, celery, cloves, peppercorns, and bouquet garni in a large deep bowl. Add the chicken and submerge it in the liquid so that all of it is covered. Cover the bowl with plastic wrap and refrigerate overnight.

DAY TWO
Remove the chicken from the marinade and pat it dry. Put it aside. Strain the marinade through the fine strainer, reserving the liquids and solids separately. Season the chicken with salt and pepper inside and out. In the large Dutch oven, heat the oil and 2 tablespoons/28 g of the butter until almost smoking, and then sear the chicken, turning it with the tongs to evenly brown it. Once browned, remove it from the pot and set it aside again. Add the reserved onions, celery, and carrot to the pot and cook over medium-high heat, stirring occasionally, until they are soft and golden brown. That should take about 10 minutes.

Sprinkle the flour over the vegetables and mix well with the wooden spoon so that the vegetables are coated. Now stir in the reserved strained marinade. Put the chicken back in the pot, along with the bouquet garni. Cook this for about 1 hour and 15 minutes over low heat.

Have a drink. You’re almost there…

While your chicken stews slowly in the pot, cook the bacon lardons in the small sauté pan over medium heat until golden brown. Remove the bacon from the pan and drain it on paper towels, making sure to keep about 1 tablespoon/14 g of fat in the pan. Saute the mushroom tops in the bacon fat until golden brown. Set them aside.

Now, in the small saucepan, combine the pearl onions, the pinch of sugar, a pinch of salt, and 2 tablespoons/28 g of butter. Add just enough water to just cover the onions; then cover the pan with the parchment paper trimmed to the same size of the pan. (I suppose you can use foil if you must.) Bring to a boil, reduce to a simmer, and cook until the water has evaporated. Keep a close eye on it. Remove the paper cover and continue to cook until the onions are golden brown. Set the onions aside and add the remaining cup/225 ml of red wine along with salt and pepper and reduce over medium-high heat until thick enough to coat the back of the spoon.

Your work is pretty much done here. One more thing and then it’s wine and kudos…

When the chicken is cooked through – meaning tender, the juice from the thigh running clear when pricked – carefully remove from the liquid, cut into quarters, and arrange on the deep serving platter. Strain the cooking liquid (again) into the reduced red wine. Now just add the bacon, mushrooms, and pearl onions, adjust the seasoning with salt and pepper, and swirl in the remaining 2 tablespoons/28 g of butter. Now pour that sauce over the chicken and dazzle your friends with your brilliance.

2008 Loring Wine Company Pinot Noir Garys' Vineyard

**2008 Loring Wine Company Pinot Noir Garys' Vineyard (USA, California, Central Coast, Santa Lucia Highlands)** The nose had cherry and raspberry, cranberry, a little earth, spice, and a touch of vanilla. The palate was soft, and had cranberry and cherry, forest floor, spice, and a sweet raspberry finish. (91 pts.)

2007 Snowden Cabernet Sauvignon

**2007 Snowden Cabernet Sauvignon (USA, California, Napa Valley)** The nose had chocolate and espresso, black currant, cherry, and vanilla. The palate had sour cherry, black currant, moch,. and a vanilla finish. (93 pts.)

2007 Cayuse Syrah

**2007 Cayuse Syrah (USA, Washington, Columbia Valley, Walla Walla Valley)** The nose had olives, grilled meat, black currant, pepper, white flowers, blueberry pie, and some vanilla at the end. The palate was rich and thick, with grilled meat, olives, black currant, pepper, blueberry, vanilla, and a floral finish. (94 pts.)

2006 Soter Pinot Noir Mineral Springs

**2006 Soter Pinot Noir Mineral Springs (USA, Oregon, Willamette Valley, Yamhill-Carlton)** The nose had raspberry, earth, blueberry, grilled meat, and a floral finish. The palate was very soft, and had raspberry, blueberry, meat juice, spice, and a forest floor finish. (92 pts.)

2007 Failla (Failla Jordan) Pinot Noir Sonoma Coast

**2007 Failla (Failla Jordan) Pinot Noir Sonoma Coast (USA, California, Sonoma County, Sonoma Coast)** The nose had bright cherry and raspberry, plus a some minerals at the end. The palate had ripe cherry and raspberry, spice, and great acidity. (91 pts.)

2006 Cambria Pinot Noir Julia's Vineyard

**2006 Cambria Pinot Noir Julia's Vineyard (USA, California, Central Coast, Santa Maria Valley)** The nose had pomegranate, cherry, orange, cinnamon, and pepper. The palate was super smooth, and had cherry, pomegranate, pepper, smoke, and a great orange finish. (93 pts.)

2007 Cardwell Hill Pinot Noir Estate Bottled

**2007 Cardwell Hill Pinot Noir Estate Bottled (USA, Oregon, Willamette Valley)** The nose was very extracted, with dark, dark cherry, pepper, and some earth. The palate had sour cherry, forest floor, and a spicy finish. (89 pts.)

2007 Peter Michael Chardonnay Ma Belle-Fille

**2007 Peter Michael Chardonnay Ma Belle-Fille (USA, California, Sonoma County, Knights Valley)** The nose had nectarine, peach liqueur, stone, and some citrus. The palate was thick and rich, with super concentrated fruit. It had a lot of minerality, and finished with a lot of tropical flavors. (92 pts.)

2007 Lioco Chardonnay Michaud

**2007 Lioco Chardonnay Michaud (USA, California, Central Coast, Chalone)** The nose had lemon and stone, apples, and a little smoke at the end. The palate was rich and creamy, with spice, honey, apples, and smoky lemon finish. (90 pts.)

2002 Domaine William Fèvre Chablis

**2002 Domaine William Fèvre Chablis (France, Burgundy, Chablis)** The nose had lemon and chalk, with a fair amount of apple at the end. The palate was crisp and juicy, with a good shot of lemon surrounded by stone and apple. It finished with a pleasant burnt match flavor. (89 pts.)

2007 Pax Cuvée Moriah

**2007 Pax Cuvée Moriah (USA, California, Sonoma County)** The nose had a lot of vanilla mixed with cranberry and raspberry. It ended with cherry and pepper. The palate was soft and slightly sweet. It had sour cherry, cranberry, pepper, raspberry, and a very long vanilla finish. (92 pts.)

Amarone Osso Buco Pot Roast

I made Amarone Osso Buco Pot Roast for dinner tonight.

INGREDIENTS:

- Osso Buco:
- 1 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 pieces veal shank for osso bucco
- Extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, diced
- 1 lemon, zest peeled off in wide strips with a vegetable peeler
- 1 head garlic, cut horizontally through the middle
- 2 bay leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 bottle Amarone wine
- 1 (14 1/2-ounce) can low-sodium beef broth
- 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed


METHOD:

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone. Remove bay leaves.

2007 Concha y Toro Chardonnay Marqués de Casa Concha

**2007 Concha y Toro Chardonnay Marqués de Casa Concha (Chile, Central Valley, Maipo Valley, Pirque)** The nose had butterscotch, pear, white flowers, spice, and vanilla. The palate was rich and fruity with a good balance between the fruit and oak. There was pear and spice, floral notes, and a good vanilla finish. (89 pts.)

2006 Azienda Agricola Musella Amarone della Valpolicella

**2006 Azienda Agricola Musella Amarone della Valpolicella (Italy, Veneto, Valpolicella, Amarone della Valpolicella)** The nose had tobacco and spice, blackberry and raspberry. The palate was sweet, with blackberry, tobacco, spice, and a good raspberry finish. (93 pts.)

2006 Marchesi de' Frescobaldi Chianti Rùfina Nipozzano Riserva

**2006 Marchesi de' Frescobaldi Chianti Rùfina Nipozzano Riserva (Italy, Tuscany, Chianti, Chianti Rùfina)** The nose had raspberry and floral notes, cherry, and a little vanilla. The palate was smooth, and had cherry, dirt, floral notes, and a good raspberry finish. (91 pts.)

2003 Château Mongravey

**2003 Château Mongravey (France, Bordeaux, Médoc, Margaux)** The nose had raspberry and coffee, cherry, and a little dirt at the end. The palate had a lot of dirt and coffee, a bit of earth, and a raspberry and cherry finish. (88 pts.)

2006 René Bouvier Marsannay Les Longeroies

**2006 René Bouvier Marsannay Les Longeroies (France, Burgundy, Côte de Nuits, Marsannay)** The nose had ripe cherry, rose petals, raspberry, and vanilla. The palate was slightly sweet, with raspberry, cherry, a little earth, and a good cherry finish. (89 pts.)

2006 Rene Lequin-Colin Chassagne-Montrachet

**2006 Rene Lequin-Colin Chassagne-Montrachet (France, Burgundy, Côte de Beaune, Chassagne-Montrachet)** The nose had cherry and candied raspberry, earth, and some floral notes at the end. The palate had lots of minerality and earth, some floral notes, and a very good cherry finish. (89 pts.)

2008 Dain Wines Pinot Noir Rebel Rancho Ontiveros Vineyard

**2008 Dain Wines Pinot Noir Rebel Rancho Ontiveros Vineyard (USA, California, Central Coast, Santa Maria Valley)** The nose had cherry and forest floor, cola and brown spice, and some rhubarb and vanilla at the end. The palate was soft and slightly sweet, with rhubarb, cherry, cola, earth, and a very good vanilla finish. (91 pts.)