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I read all these threads about these fabulous dinners people have at home, with photogenic, obviously labor-intensive food, and legendary bottles.   I can't speak for anybody else on this board, bu

If I'm not enjoying wine when I'm seventy, then my nieces and nephews are going to be stuck with a shitload of wine they won't know what to do with.   Or my next wife, who by then should be almost

Whaddya mean? That's more than half the meals I serve. Tossed with great care, I might add.

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Turley Rancho Escondido Zinfindel 2004

 

You may recall that this was the subject of a rapturous Eric Asimov column several years ago.

 

What happened was, some Turley factotum happened upon an old zinfindel vineyard, planted ages ago, a few miles south of the U.S. border in Baja California. The grapes from this vineyard had been and continue to be used by some schlock Mexican outfit turning out third-rate wine, but for one vintage only -- the 2004 (they never have been given access to the grapes since) -- the Turley guy bought the produce of the vineyard to be used by Turley.

 

Asimov presented this as some triumph of terroir. But he underplayed the fact that Turley, more than most producers, has a house style. Big, alcoholic. (Despite what people think of my taste here, I don't like it.) Some internet write-ups have presented this particular wine as an "anti-Turley Turley". Which raises hope.

 

I bought what may have been the last three available bottles a couple of years ago.

 

I knew I'd be eating home tonight. I thought it would be a good chance to try this wine. I had a very attractive rib steak bought at the Grand Army Plaza, Brooklyn, farmer's market, and for a green vegetable (for one night I can do without starches) picked up some sugar snaps on the way home from the Prospect Park Alliance Bat Walk (we looked at bats in the park).

 

I rubbed the ribeye with butter and sprinkled it with kosher salt. I seared it and then -- I saw this coming -- proceeded to overcook it. I get it now, and won't make that mistake again.

 

I ate what in my apartment we (meaning "I" as I'm the only one who lives here) unashamedly call the deckle as well as the other stuff outside the medallion in the "eye" of the rib, leaving that to be reheated in further adventures.

 

So, the wine.

 

This isn't the "anti"-Turley. This is a Turley. Maybe a little bit dialed down, but still an example of the house style. Why is "mouth-coating" considered to be a positive attribute in some quarters? I think wine like this is sort of gross. Flabby. Needs some acid to balance it.

 

Still, as flabby wines go, this is one of the better I've had. I'll give it that. Certainly far far better than the Mollydooker syrah I had a couple of months ago.

 

I think I'll finish it tonight so I'll be able to check something else against the leftover steak in the future.

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Don't ask - I am too ashamed to admit what I had tonight....I'll be run outta here if I confess....so don't make me tell you.

Oh, just post it in "The Rest of Us" thread and we can all look at it, laugh and relate. I'm sure you can't shock most of us and those that are shocked, probably need to be... :P

 

And of course, now I'm curious, so tell!

Okay, it was a McDonald's Angus burger...... :blush: :unsure: I just had to have one....I'm so ashamed, 'cause even my homemade boigahs are better than McD's.

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