After "work" drinks and snacks

Well, I didn't end up going to work today due to the weather.  Oddly enough, I'm pretty sure that the snow yesterday was worse than today... but apparently its pretty icy out there.


So, to compensate, I've been working from home all day.  Catching up on a TON of writing and documentation.  Not too shabby actually.


As a "post-work" snack, I made myself a little cheese plate and poured a glass of Sauvignon Blanc.  I know, I know, you're thinking, "Sauv Blanc in the winter?  In a massive ICE STORM?"  Yes.  I don't know why, I was just in the mood for something crisp.  Can't a girl have a craving once in awhile?


The drink: 2009 Pomelo Sauvignon Blanc - $11.99


Tasting notes (via the internet, puh-lease, I'm not THAT good at these): 

"Inviting citrus, pineapple aroma that lingers seductively. A full, round, refreshing mouthful of grapefruit and figs. This wine is creamy and rich while being crisp and complex. A great wine to pair with spicy Asian fare, raw oysters, seafood and cheese"

The snack:
Mixed olives
Aged Gruyere
Gorgonzola drizzled with honey

Ladies, I HIGHLY recommend you pamper yourselves like this more often.  I'm feeling so good that I might actually continue to do work for another couple of hours.  Crazy, I know!

2 Year Anniversary - Cabernet Sauvignon

So, I have to apologize for not posting anything in MONTHS.  I really have no good excuse so I won't bother making one up.  I'm going to make a concerted effort to do a better job posting regularly, even if I have nothing good to say.  Yeah, you're excited about that one, eh?

This month we got together to taste Cabernet Sauvignon from either California or Australia, hoping to learn the real role of terroir on the flavor of the same varietal.

I'll have more details about the wines soon, but overall we decided that California Cab Sauv's are significantly more dry and tannic than those from Australia.  Not in a bad way, just a noticeable way.

We had a great food spread:
Date, Walnut and Blue Cheese Ball
Cauliflower "Caviar" with Frizzled Proscuitto
Caprese Salad Skewers
Mini-Quiches (cheese, spinach, and mushroom)
Tzatziki dip with carrots and celery
Baguette slices

Cheeses: Aged Gouda, Aged Cheddar, and a Cave-aged Blue

Desserts: Chocolate Cake from Modern Pastry and chocolate fondue with pineapples, strawberries and blueberries

I'm more than a little ashamed that I remember more about the food than the wine... OH THE HORROR!