Last night Betsy was getting back from city late, so I said I'd cook. Actually there were plenty of leftovers in fridge for sides, so I merely dealt with main course. A couple of (dry-aged, but choice) ribeyes rubbed with coffee, cumin, and paprika, then grilled. Called for a hearty wine, after lots of Bordeaux night before went California. The 1999 Albini Family Merlot (Russian River Valley) was actually REALLY nice, the best under-$30 California Merlot I've had in ages (ok admittedly not the area I concentrate on). Nose of crushed berries with a light chocolate overtone, rich red and black fruit on the palate. Some earth and mint emerge with time, but both take a back seat to the deep fruit. Bountiful but ripe tannins, just enough acidity to keep it from falling into Kaspar Gutman territory. Clearly New World, but playing to those strengths without overplaying. A-
Tonight Betsy made a salsa verde, slathered in on some halibut steaks, and I grilled (on aluminum foil). I had worried re the salsa and had opted for a lightly sweet lightly bubbling wine. Turns out the salsa was near as hot nor as acidic (I think roasting the peppers and tomatillas made a difference) as the salsa verde I make. A crisp dry wine would have been fine. But the 2003 Marcarini Moscato d'Asti wasn't bad, though a tad sweet without pepper heat to contend with. But decent wine -who put peaches in my apple cider? Fun, easy, and simple, but for $10 who wants more? I might pick up one or two more to match with really spicy food on a hot day. A whopping 5% ABV. B
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency