Wine Haulin'

 
I visited the winery on Wednesday, and everything is in a renewal phase. The vines are in full bloom, and green grapes are growing from them. Even the land in the background that was torched by arson not long ago is already healing.

Here's a closer look at the Sauvignon grapes. Later in the year these will turn dark like blueberries, but please don't touch them. I hear they're quite bitter.

What wasn't bitter were these chorizo and potato tacos, a new menu item. When paired with a Rose Soleil, they're nothing short of divine. If there weren't other things I want to sample in the coming weeks and months, I'd order these again in a heartbeat.

My wine club pickup was ready, and it included a 2025 Sauvignon Blanc. I tasted a sample at the restaurant, and it's got more apple than the 2024 bottle I opened this week. 

The Wild Yeast Muscat Canelli was hyped before its release, so I picked up an extra bottle. I'll open it as soon as this weekend, and I can picture this dry Muscat being a great match with yuzu citrus chicken and perhaps a lemon pepper salmon.

The last bottle on the right is a $225 Owner's Private Reserve Cabernet Sauvignon I'll open for Esmae's birthday. I'll likely pair it with entrees featuring boneless ribeye or lamb, and then a small bowl filled with berries, chocolate and truffle gouda.

I shall return to the winery soon. I wouldn't mind having Rose Soleil on hand for homemade Angus beef tacos or Duck Pad See Ew.