Maybe the best Chardonnay of all time !

Unlike the last post, this one doesn't fall into the value category. Peter Michael Winery, Ma Belle-Fille Chardonnay (2007). I bought this about nine months ago from my Peter Michael allocation. What that means is they send you and email and you have a few minutes to decide what wine to buy at crazy high prices. This wine is off the hook. Not over or under done in any way, multiple layers of flavor that go together nicely. The balance is right on. The only problem is that I only could get two bottles and one is now gone. To me this is the truely fun and not fun thing about wine collecting (when to drink the last one).

Smoke Screen Chardonnay (2007)

By far the best low cost wine I have had in years. Apparently the economic down turn has hit the wine business as well. The is a second label wine from the folks at Cakebread which has been a long time favorite of mine and Lisa's. We have not drank much of it lately because the price got out of wack with the quality. This wine is great, easily as good as wines that cost four times as much. When people figure this out it is gone. As for the taste classic over oak'd, big mouth fell, nice and buttery.

Another Singapore Trip Comes To An End

My last evening in Singapore. I wanted to get something nice for Lisa, since she has been so good about putting up with these trips, and keeping the train on track at home. Anyway she loves all things Prada, and there is a Prada store about a 10 minute walk from the hotel. I head over, make my purchase, start walking back. It is now about 8:30 PM on a Friday night. Let's just say I learned a valuable lesson, don't walk past the "Orchard Towers" if your a guy by yourself carrying a Prada bag at that time or later on a Friday night. If you don't get this, google "Orchard Towers Singapore". Time to board my flight home.

TTFN

15 Years Later At the Farallon

I have lived in the bay area going on 25 years now (off and on). I have moved away twice and come back twice. But that is a story for another post. Alexa did a sleepover last night, so Lisa and I did something we have not done in years. Headed for the city (San Francisco) after 8:00 PM. We tried for a table at Gary Danko (good luck on that) but ended up at my fav "The Farallon". As we were dining last night we figured out that we have been going to the Farallon for 15 years at least. We found it by working our way through the 100 best places to eat in San Francisco. Each time we seem to have a unique experience that includes a mix of fab food, ambience, people, wine. They range taking the parents out for great seafood, celebrating a business success with an endless stream of Billicart, to bumping into the Metallica guys. What a great night with my babe, we sat, ate, reminisced, drank a stellar Pahlmeyer 2006, and took a trip down memory lane. If your in SF don't miss it.

http://www.farallonrestaurant.com/

Saffron Orzo with Asparagus and Prosciutto

This is an old one but a good one. Not sure when or where I got it, been in my notebook since we lived in Boston 7 or 8 years ago. I have another Saffron Orzo recipe, but this one is much richer and seems to go over much better. I like the prosciutto and butter (two of the magic ingredients). Alexa loves it as well, Lisa not so much.

Makes 8 Servings

4 tablespoons (1/2 stick) butter
4 ounces thinly sliced prosciutto, cut into thin strips
1 1/4 cups orzo (about 8 ounces)
3 cups low-salt chicken broth
1/2 teaspoon saffron threads, crushed
1 pound slender asparagus, trimmed, cut into 1/2-inch pieces
1/4 cup grated Parmesan cheese


Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add prosciutto and sauté until almost crisp, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Melt 2 tablespoons butter in same skillet over high heat. Add orzo; stir 1 minute. Add broth and saffron; bring to boil. Reduce heat to medium-low, cover, and simmer until orzo begins to soften, stirring occasionally, about 8 minutes. Add asparagus; cover and simmer until tender, about 5 minutes. Uncover; simmer until almost all liquid is absorbed, about 1 minute. Remove from heat. Mix in prosciutto and 1/2 cup grated cheese. Season to taste with salt and pepper.

Paul Hobbs Russian River Pinot Noir 2007

This is one of those cases of wrong bottle right choice. During a dinner party I reached into the chardonnay bin, and pulled out what I thought was a Paul Hobbs chardonnay. The label looks the same, so I pulled the cork and started to poor a taste and had an "Oh S*%#" moment. Long story short, this is a great pinot. Perfectly balanced, nice fruit but not over powering. I have been drinking on the bottle for over a week (small glass per night). Bottom line this is an outstanding example of a Russian River Pinot. If you see it, go for it.