Opus One, 1996

Wine Spectator named this the second best wine in the world the year it was released. It is very forward and rich, with layered flavors of currant, mineral, and spice (and a bunch I can’t identify). This wine remarkably complex, and lingers on the palette for long and lush finish. It is a truly exceptional wine from a winery that produces only great wines.

Silver Oak, 1997 Napa Valley Cabernet Sauvignon

1997 was a truly spectacular year for Napa Valley Cabernet Sauvignon and this wine is truly extraordinary. It has a very dark ruby red color, the nose has an intense aroma of plums, chocolate, cassis (Alexa gives it two thumbs up). It flavor is very rich, and full bodied. A long, fruity and lingering finish makes this truly remarkable wine.

Rochioli Vineyards, 2000 Estate River Block Pinot Noir

Rochioli makes some of the most rare and exquisite Pinots in the world. Their wines are served regularly at the White House. Finding it on a wine list almost never happens. The waiting list for the “Single Vineyard Wines” is about five years. Having said all that, this wine was more like port than wine. The flavor is way too intense, all berries and fruit. The alcohol content is so high that after one glass I was feeling a pretty good buzz. Either I got a bad bottle, or this was not one of their best efforts. If you see it, pass it by.

Pan-Seared Shrimp with Garlic-Butter

2 Tbs vegetable oil
1 ½ Lbs shrimp (15-18 count)
Salt
Pepper
Sugar
3 Tbs Unsalted Butter (softened)
2 cloves of garlic, minced
2 Tbs Chopped fresh parsley

Beat the butter, garlic and parsley together in a small bowl until creamy and well blended. Sit this aside.

Toss the shrimp with a pinch or two of salt, pepper and sugar (the sugar give the shrimp a nice caramel color).

In a large heavy skillet, heat half of the oil over high heat until it just begins to smoke.

Working in batches, quickly add the shrimp to the skillet. One minute after the last shrimp is added remove the skillet from the heat, and begin turning the shrimp (start with the ones you put in first). Wait thirty seconds after the last one is flipped. Now removed them from the skillet and sit them on a plate.

Re-heat the skillet and do the remaining batches.

When you are finished turning the last batch, return all the shrimp to the pan along with the garlic butter and cover. Let stand for two minutes.

Stir and serve immediately (if you let is sit around the shrimp get rubbery)

Skiing, do I need too say more?

Ski season in California started a bit late this year, but the weather seems to be making up for lost time. I decided to try those new fancy parabolic skis for the first time this year and have decided I don’t like them (too slow out of the turns and not long enough to hold an edge on steep slopes, did I mention I like steep slopes). Alexa is riding her snowboard very well and will soon be off of the beginner slopes. I can’t wait until she is ready so I can get “Back On Black”.