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Date night with Mrs. Boatboy last night. We tried a new restaurant and caught the Phillip Phillips show at Wolf Trap. Anyway, I had a cocktail before dinner called the "Bone". It is Knob Creek bourbon, fresh lime juice and tabasco, garnished with a bacon lollipop. Oh, man, was it good!
 
2011 Chateau Ste. Michelle Cabernet Sauvignon Cold Creek Vineyard

I believe last time I posted I also had an Indian Wells Chateau Ste. Michelle Cab and noted that that Chateau Ste. Michelle had better wines. This one is better.

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2010 - Redbanks Farms (that's me) Cab Franc, Mouvedre, Touriga. Smells of fruit fly taint and taste lacks fruit and body... Like a good Georgia wine!

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Too hot for red wine - at least right now. I'm starting off with a New Belgium Heavy Melon. Grilling steak tonight and decided to make a red wine reduction and some sautéed 'shrooms with it. So I grabbed a bottle of Dreaming Tree "Crush". Half of that will go into the sauce, the other half into the chef. :i
 
Something I grabbed on my way out of the wine shop. No tasting notes taken. It is interesting though, but needs to breath a little bit. I expect to improve in about 30-45 minutes.

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Too hot for red wine - at least right now. I'm starting off with a New Belgium Heavy Melon. Grilling steak tonight and decided to make a red wine reduction and some sautéed 'shrooms with it. So I grabbed a bottle of Dreaming Tree "Crush". Half of that will go into the sauce, the other half into the chef. :i

I chill my reds down to 65F and I stay inside where it's always 72F when it's 90F + 90H outside! :sh

btw, is it just me or does anyone else hate it when you order a red at a restaurant and they serve it near 78F. I do not like big heavy reds served that warm.
 
I chill my reds down to 65F and I stay inside where it's always 72F when it's 90F + 90H outside! :sh

btw, is it just me or does anyone else hate it when you order a red at a restaurant and they serve it near 78F. I do not like big heavy reds served that warm.

I've only done it a few times, but I have sent wine back because it was too hot. Occasionally, I'll walk into a restaurant, see where there wine is stored, and decide I'm drinking something else that night.
 
@David - Yes I hate that, but I put up with it all the time. I like to taste as the temp changes., especially the other way around - sitting out on the deck on a cool fall evening as the wine opens up it is cooling (I like to do this with Spanish reds).

My other pet peeve is a bottle that has been open overnight (or longer) and oxidized, or sat in the sun and went over 80F. Seems like most of the bartenders/waiters at restaurants out here in the country are young and/or inexperienced with wine and have no idea why you would turn it back. I let them know as politely as possible and give a big tip ($$ not lessons).
 
Something I grabbed on my way out of the wine shop. No tasting notes taken. It is interesting though, but needs to breath a little bit. I expect to improve in about 30-45 minutes.

I've never had that particular one, but am definitely a fan of the blend.
 
I've never had that particular one, but am definitely a fan of the blend.

It turned out even better than I expected. Bold and jammy like a big Shiraz is, yet all the beautiful nuances provided by the Viognier. I think I may go grab another two bottles and cellar them. I was surprisingly happy with once it relaxed.
 
Yup, it was pouring for a few minutes and then all clear.
 

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