2006 Costa de Oro Pinot Noir

A Toast! 

On the penultimate eve of the birth of my second son Ethan, I wish to toast those who came before him in 2008. To Sarah Grace Ervin, a toast. To Sam Eagan, a toast. To Jackson Oliver, a toast. And to all of their parents, a toast.

I toast you all with a bottle of Costa de Oro Pinot Noir that was recommended highly by Village Wines. It runs in the $20 range but is well worth it. I tend to like the bigger reds such as zinfandel but I want to drink more Pinot Noir this summer. I wish I could compare it to another but I can't you will have to take my word for it. It's Great! And besides I am in a much more reflective mood about family than to think if it smells like berries or licorice. My future will smell of much more exotic things. 

A toast to the adventure we are all on!

David Bruce Pinot Noir 2003

The second wine from our dinner at Hot & Hot on 3/10/07. Expect to pay about $27 in a wine store.

We chose that because they did not have the MacRostie Pinot Noir and they suggested it as a replacement. Also, Rob and Mary have had it before and have a bottle in their cellar. Note: David Bruce makes several PNs from various regions and the Hot&Hot wine list does not clarify which one they offer.

Abbadia Ardenga Brunello di Montalcino 2001

We bought this when Rob and Mary were in Atlanta a few weeks ago. Splurged on it as a deal for a special occasion. I think it was $32 or $35 marked down significantly (do you remember the original price, Rob or Mary?) I copied the description below from another blog, because it really did capture what the wine was like and I am crappy at describing wines. See further down. I did note the acidity and plum and cherry flavors before being biased by the more professional view below. We decided to drink when visiting my folks. We cooked a dish called Peposo (pepperey Italian beef stew) to go with it. Yummy. It was perfect for this wine. This is a big, food wine, not for sipping around coctail hour. Four things:

1. You do need to let this breathe -- decant and let sit two hours (label says so).
2. Taste it immediately upon opening. Really interesting the difference the two hours makes. At first, it is very acidic and alcoholy. It mellows incredibly.
3. Where in the world do you all find the labels to post?
4. If you're interested, I've started a dining blog called ATL Adventure Eats.
   

"Black almandine ruby with black reflections and slightly brownish rim. The bouquet is unusual, with flowers -- a mixture of dried and violets -- mingled with nutmeg spice and a fair amount of sea salt, with underlying dried plums, all supported by moderate balsamic acidity. On the palate it's full, and bright, with lively cherry fruit that gains direction from brisk cherry acidity, and is supported by ample smooth tannins that lead into a fairly long bright cherry finish that again is supported by acidity and gains depth from some brambly bitterness. Pleasant; and will drink quite well with succulent red meats or stews; it also has the capacity to age well for a number of years. I wasn't familiar with the winery, but am happy to have discovered them."