Rudd, 2004 Oakville Estate Proprietary Red

This is the fifth vintage from the benchland vineyard at the corner of Oakville Crossroad and Silverado Trail. These folks get a bit fanatic about the grapes, all are had picked and sorted. This is a great wine that will only get better over the next few years. The color is rich and deep, the nose is bold but not earthy. It has a great mouth feel and very long soft layered finish. And it has some Petit Verdot in the blend to pump up the flavor. What else could you want!

Caymus, 2005 Napa Valley Cabernet Sauvignon

A friend of mine refers to this wine as a "Big F*#@'n Fruit Bomb". I think that pretty much sums it up. Great nose of cherry and plum. The tannins are a little firm for my taste, but I think if you let this age for a year it will be perfect. Very typical high end cabernet from the Wagner family. If you want a very good (not great) cab you'll like it. I am going to buy a couple and hide them away for a year or two.

Sierra Ski Report (Let's Call It A Year)

The weather is great, but the snow is not so good. Hard and fast in the early morning, very nice from about 10:00 AM till 11:30 AM, wet and heavy from then on. In addition to that I took a lift chair to the head (may explain a few things), and hard fall on some icy moguls, so I am calling it a year.

Todd's Tropical Salsa

The weather is starting to warm up and I am ready to grill anythinig. this is a perfect salsa for just about any grilled fish. I like it with grilled salmon, sea bass or tuna.

1 cup 1/4-inch pieces peeled cored pineapple
3/4 cup 1/4-inch pieces peeled pitted mango
2/3 cup 1/4-inch pieces red bell pepper
1/2 cup 1/4-inch pieces seeded tomato
1/3 cup 1/4-inch pieces red onion
3 tablespoons minced fresh cilantro
2 tablespoons minced seeded jalapeno chili
2 tablespoons fresh lime juice

Mix everything in a medium bowl; season with salt. Cover and chill at least 1 hour and up to 4 hours, tossing occasionally. Nothing can be easier.