I'm so happy. My lovely wife the Rock Star has rediscovered the joy of cooking. Not the age-old kitchen-staple cookbook, but instead the real pleasure that can only come from preparing your own meals and cooking superbly. You see, my favorite gal has never liked her own cooking. No matter that everyone else frequently raved about it; according to her, all she could taste in her dishes were the flaws of imperfection. So, since I'm her number one fan, and since I'm an alleged food writer myself, I cannot tell you how deeply it moves me that she has rediscovered culinary passion for her own preparations. Recently, we've taken to cruising thru Central Market once a week looking for fresh meat or fish that she can prepare that night. Just yesterday, we were making the rounds and had just retrieved a lovely Yukon River Keta salmon filet from the in-store fishmonger, when lo and behold, we entered the wine section and spotted a lovely miss with tasting samples. We dutifully tried what she was pouring, then as we were ready to leave, she confided, "If you think these were good, you should have tried the Dry Creek Chenin Blanc we were serving yesterday!" Since we adore good chenin blanc, and since we were in possession of fresh fish, we thought that nothing would go better, and so that very night tried the wine that both she and her customers had been raving about just the day before, the Dry Creek Vineyard Dry Chenin Blanc.
The robe of the Dry Creek Vineyard Dry Chenin Blanc is citrine blended with pale peridot. The nose is most definitely dry minerals with a faintly floral essence. Tropical fruits, apricots, and peaches ply for the palate's attention, finishing with the slightest touch of mango. This deliciously dry tipple paired very well with our salmon, which had been marinated for hours in Meyer lemon and zesty spice rub; without these additions, the pairing would not have worked nearly as well. Website is http://www.drycreekvineyard.com/, where you will note that the previous vintage was rated a Top Value by Wine Spectator magazine. Descover your inner chef soon, and remember:
LIFE IS TOO SHORT FOR MEDIOCRE FOOD!!!