Paso Creek Merlot, 2005

Paso Creek Merlot hails from Paso Robles, CA, a place that brings grit and desert to mind. It's a few degrees hotter than hell most of the year, and there's not much to see unless you're into tumbleweeds (which are HUGE, and not much fun to touch).

I picked the bottle out for three reasons:

1. Reading Judgment of Paris made me thirsty for that California pioneering spirit
2. The label had a texture -- like running your fingers over smooth asphalt. And check out the owl!
3. The label promised "bold character derived from stubborn patience." Couple that with an alcohol level of 13.5 percent -- conservative, in my experience with CA bottles -- and I felt like I'd come across the fruit of a radical.

We opened the bottle a few weeks ago. There was no occasion; it just seemed like a good night to throw back a drink. But the moment we popped the cork, I was intoxicated.

Paso Creek Merlot filled the room with a fresh-baked cookie smell. And it reminded me of my favourite shampoo, TIGI oatmeal and honey. All this warm raisiny goodness fell in stark contrast with the stained cork and the rich purple treat that we poured into our glasses.

It was like being in heaven. With a lot of carbs. Drink slowly: If you gorge, you're going to feel the way you did when you were eleven and ate all the molasses cookies. It also bears a slight blueberry aftertaste, which does refreshing battle to the iced oatmeal overload.

We finished it off the next night with chili, something I'd be hesitant to eat with any wine, especially this one. But the wine and chili were so cheerfully well-paired that I'd actually go out of my way to make chili the next time we uncork a Paso Creek Merlot.


Must be that desert charm. From the back of the bottle:

Paso Robles, off the beaten path between Santa Barbara and San Francisco, lays claim to the wildest temperature swings of any grape growing region in California. The daily climate drama causes our vines to produce small clusters and tiny berries, resulting in world-class, deeply concentrated wines. Small lot winemaking and patient barrel aging allow the bold character of our wines to fully develop.

This is officially one of my favourites. I don't just like it because it surprised me with that whole Grandmother's Cookies vibe; it's also unusually casual for a wine of its quality. Take it over a meal with a few good friends, or share it at a bonfire on Ocean Beach.

V. Sattui Johannisberg Riesling, 2006

I managed to score a bottle of this "off dry" Riesling from my uncle, who's a big California wine geek.

Label legend has it that the Vittorio Sattui Winery was founded in 1885 by an Italian immigrant of that name. His great grandson, Daryl Sattui, is currently maintaining the winemaking tradition.

Sattui produces product in small lots and vends it strictly from the winery, located in St. Helena.

Benj and I opened the bottle this evening after chilling it for a short period. First impressions include a strong lemon smell, maybe lemongrass, but I'm leaning more toward verbena now.

The wine winks, a little like champagne; its color is a cheerful pale yellow.

I tried it and was reminded of lychee, a lightly sweet and mellow pink-white fruit, but something slightly more abrasive hits the back of the throat, clearing the nostrils.

After a few more tastings I recognized the feeling and the smell: Mustard flower. The Napa valley has this stuff growing everywhere!



This launched me into a story about toluene and how the inclusion of mustard seed can discourage children in Third World countries to stop sniffing glue. Not the best dinner conversation.

Anyway, this white is sweet and slightly heady. It would probably be nice with a citrusy, soft cheese like brie. In any event, it did our chicken pie and mashed potatoes justice.