• Swordfish
• Lemon/lime juice
• Olive oil
• Oregano
• Salt & pepper

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• 1 lb. Chicken/Pheasant breasts, boneless
• 1/2 Green Pepper, cut into 1″ strips
• 1/2 Red Pepper
• 3/4 cup Peanuts, raw
• 2 dried Red Chili Peppers
• 1 tsp. squeezed Ginger Juice

Marinate poultry in:

• 1-1/2 Tablespoon each Cornstarch and Water, made into a paste
• 1 Tablespoon Soy Sauce

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Sebastiani
1997 “Sonoma Cask”
Sonoma County Cabernet Sauvignon

The price-value ratio is just too much to overlook. It screams, “Buy me, and try me”.

“Come on now, your telling me this is a $15 Cab from Sonoma?” That’s what you will be saying after you taste it. Then I expect to hear, “Thanks Greg, we appreciate the tip”. Just show me a little love for my efforts people.
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Penfolds
1998 “Bin 389”
Cabernet Sauvignon-Shiraz

With the first sip, the 389 is in your face with a blast of intensity.

Bin 389 is one of the Bin numbers to remember. There are lots of Bin numbers used by Australian wineries and Penfolds uses about eight of them on a line of wine encompassing 30 different bottlings. But the infamous Bin 389 is one to remember. It is Penfolds terrific Cabernet Sauvignon-Shiraz blend (58% Cab–42% Shiraz).
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• 1 large head Romaine lettuce torn into bite size pieces
• 1 medium sized red onion thinly sliced into rings
• 1 – 8 oz. can of mandarin oranges, drained
• 1 large avocado sliced into bite size pieces

Combine all of the above, except the avocado, in a large salad bowl. Chill until ready to serve, then add avocado and dressing.
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E. Guigal
1998 Gigondas

This is the wine to drink first as a warm up to the Jaboulet. With 70% Grenache, 20% Syrah and 10% Mourvedre this blend is a bit lighter in body than the Northern Rhones but just as fun to power down. The crimson red color has a consistent nice lightness to it and is very clean and clear of any flaws. Aromas that first come on the scene are burnt cherries and then followed up by some spicy clove.
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I start to get a little antsy, and a bit sweaty and then naughty and nasty thoughts of Syrah fill my head.

Paul Jaboulet Aine
1998 “Domaine de Thalabert”
Crozes Hermitage

1998 Paul Jaboulet Aine “Domaine de Thalabert” Crozes-Hermitage
Oh sweet baby, this is the goods. This wine is a full garnet/deep red in color that just lightens up slightly on the edges with distinct and potent aromas of spice and gamey black pepper. A whiff of this should always put a smile on your face. The aromas seem to stick with the spicy first impression but do start to include a bit of ripe berry as you get to your 2nd minute with your nose in the glass.
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Spring has arrived, the sun begins to warm the terraces, it is soon time to enjoy some pretty roses.

It starts with the bio Champagne Cuvee Rose Bruno Michel , a nice bubble (gross) as an aperitif, which allows the palace to set up for later. Fine bubbles and elegant, slightly coppery pink color, nose of red fruits and raspberries. It is very fine, accurate and supported in the final, we feel the vinous and juice quality. A beautiful Champagne bio that has real personality.
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And yes, the notes of Robert Parker are out yesterday. Nice notes, although high, really high, which may have some impact on the prices of bottles … Image of Bordeaux, as always. The story even though it Repeat? To think …
The weather is prolonged, I am less and less behind my screen, and increasingly in the garden … And you know what I want when I’m in the garden? Beaujolais! The wine full of fruit and freshness, the wine buddy, enjoy wine, a madeleine of Proust for me! The only problem is that right now, I do not … So I console myself with mondeuse of Savoy, the son of Charles Trosset Cuvee Prestige Acres of 2007, because that style of wine fun, love! You know?
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Combine the following in a bowl, stir well. Cover & chill.

• 1-1/2 cups peeled & diced papaya
• 1/4 cup chopped fresh cilantro
• 3 Tbls. diced red onion
• 1 Tbls. fresh lime juice
• 2 Tbls. St. Clement Sauvignon Blanc

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