Alrighty, here’s a pic from Austin. We tried four wines and I got drunk. This means that I don’t understand what few notes I took nor do I remember any details about these bottles.
This bubbly worked but I’m not sure what grape it was. At one point a rather dark red one wasn’t werking particularly well but I think it may have been a blend of several grapes so useless to our cause here. I’ll do some research.
Hey look at this. The Paul Dolan Zin was the red. NOT a blend at all. I remember that it didn’t amplify the pain but it wasn’t like magic or anything. I did drink most of myy glass. Perhaps a Zin with maybe a thinner skin, less tannin will do the trick for keeping my wine red. I’ll see if there’s a cooler climate zinfandel grape being grown somewhere I’ll have access to. And hopefully fairly cheaply.
Okay this is some progress.
Also, so far my only spicy food pairing has been mexican. We are now in Atlanta and there’s a famous Indian restaurant here that I’ll try to get to before sndchk. Hope they have a hell of a wine list.
Here’s Sauvignon Blanc with fish tacos. This went very well and there’s the cholula just in case.
I also tried this zinfandel but it brought on a world of pain. When they say things like “five vintners” it makes me think things like “clearance sale” but who knows. The stuff was fruity and modern and. Very California.
Only two-ish weeks til my big wine blending day where I will make my final decisions about what my Courtney Taylor-Taylor Dandy wine is gonna be.
I’m gonna try to keep it around 20 bucks a bottle and we’ll figure out some kind or pre order deal and/or case discount…I think.