Fat Bastard Merlot with Chicken in caper sauce 

Syrah, Shiraz and Petite Syrah

Long time since I've wine blogged (not long since I've drank wine but long time to actually write about it). I have completed 3 different Syrah varietals (also known as Shiraz and Petite Syrah - they're all the same). The Australians are best known for Syrah's so I had two bottles (Rosemount Estate and Yellow Tail) and 1 California (Concannon). All 3 were excellent wines with the Rosemount being a bit better than the other two. All 3 were well blended without the "hot" taste (hot taste meaning an imbalance of alcohol). Pam and I had fresh lobster from Boston with the Yellowtail, which made that taste a little better than it usually would. Pretty good for a lower priced Syrah though. For those that don't know, Syrah's typically hold a very spicy finish which was definitely true for all 3 of these. High recommendation to Rosemount.
Next varietal: Merlot.

Australian Shiraz with fresh lobster from Boston 

Rosemount Estate Shiraz

Rosemount Estate Shiraz

Good wine must be accompanied by good food, to make Rick's spicy Shiraz more enjoyable, I have made roasted ribs with rosemary, roasted eggplant and steam vegetables with olive oil for dinner tonight. Even to the non drinker like me, the wine smells of subtle oak and not as alcoholic as the previous ones that Rick has forced me to smell. :) The taste is very smooth and peppery. What's really nice is that Jeremy has gone to bed early at 7pm instead of the usual 8pm, so we actually got to enjoy some good food and wine, nice conversation and some good times together in peace. Hmm, yummy.

Beginner wine sommelier

Ever see Sideways? In the span of 1 month it has not only become my favorite movie, but I'm damn near modeling my life after Paul Giamatti (I forget his name in the movie - Miles maybe?). I've started "professional" wine tasting. Can you imagine that - a professional wine drinker?!?! Dream come true. For those of you interested, I can post my notes here, and then you can go and do the fun part - try it yourselves. I've started with Pinot Noir. 3 bottles: France, California - Sonoma and Oregon. Not partial, but ranked: 1. CA, 2. OR, 3. France. HOWEVER, based on my Wine Bible which I just purchased, the French one I purchased is a very regional variety that uses grapes from all over Burgundy. Locals consider it a simple table wine and you never know what you get regardless of vintage. Reason I tried it? $8 vs. $20 for the "Grand Cru" which is the premier classification for Pinot Noir in Burgundy. Anyway, check back if you're interested. Next varietal is: Syrah.