Jason brought some 2003 Livio Felluga Terre Alte Dry White Wine to pair with the Kumamoto Oysters we were serving—perfect! I rarely get excited about white wines, I haven’t really developed a taste for a lot of their common characteristics yet. The ones I’ve tried tend to be too acidic and thin for me, but this one had a real nice balance.

This Italian wine is a blend of Tocai Friulano, Pinot Bianco and Sauvignon. I noticed a little citrus in this one and loved how full bodied it was—especially for a dry white. I’ve seen it in the $40 range so I’d save this one for a special seafood meal.

Livio Felluga, Italy

Jason brought some 2004 Siduri Pinot Noir to our recent family getaway in Olema, CA so he gets credit for this discovery. Nice! We really liked this one. Fruity and delicate, this is an easy Pinot to fall in love with. Lots of berry flavors, but not too jammy. Nice fruity finish. If accolades are your thing, there are quite a few for this one on the Siduri website.

About $30 a bottle. 5 stars. Joe Bob says, “check it out.”

On our recent trip to Seattle we tried (and fell in love with) the 2001 Cesari Amarone Classico while dining at the Queen City Grill. With all the great food experiences we had in Seattle, discovering this wine was one of my highlights of our Seattle trip.

Warm, fruity and complex without being too sweet or peppery. It has a nice long finish and would make a great pairing with grilled meat. Let it breathe well before serving, you’ll be glad you did. This one has a lot to say once he gets some air. It’s usually about $37 a bottle, and worth every penny. 5 stars.

For those who want all the info from the Cesari site: “Grape varieties made up of 70-75% Corvina Veronese, 20% Rondinella and 5% Molinara. The grapes to be used in the Amarone production are harvested 1-2 weeks earlier than those for the Valpolicella wine. During the grape harvesting, only perfectly unblemished and dry clusters are selected and placed in shallow cases in single layers. They are left to dry in selected well-aired locations, called fruit cellars, to avoid being attacked by mould. The drying process lasts until the end of January. During these months the bunches are constantly checked and discarded if damaged. At the end of the drying period, the grapes lose 30-40% of their weight and their concentration of sugar, an indispensable element during the following fermentation stage to ensure a noteworthy alcoholic level (around 15%), is increased. Maceration is carried out on contact with the skins for a period of 20-30 days. During fermentation, given the high alcoholic level that is produced, the yeasts must be strictly selected and be resistant both to alcohol and to cold (the Amarone fermentation period is between January and February). After drawing off the lees, the product is placed in steel vats in order to complete malolactic fermentation in the following months. At this point, the maturation process, lasting three years with ageing in large barrels (Slavonian oak) and small casks, barriques and tonneaux (French oak), will take place. Prior to the release of the product, the wine is left to mature for another 8 months in the bottles.”

On our last trip to Cambria, Rachel and I had a little wine tasting at the Cambria Wine Shop—and we found some gems. One of our favorites was a 2004 Brochelle Estate Zinfandel. Not usually a fan of Zin’s I was hesitant at first, but another customer at the wine tasting started gushing about it as soon as it was mentioned. “It won’t change your mind, it will change your life.” We were intrigued, “Start to pour!”

Wow, this one rocks! We went on to learn that Brochelle Vineyards in Paso Robles makes their wine in extremely limited qualities and don’t operate a tasting room. The bottles are numbered (less than 14,000 of this one) and when it’s gone, it’s gone.

98.5% Zinfandel, 1.5% Syrah and aged for 17 months in French oak barrels. It’s big, bold, and deep. Dark berries and maybe a hint of chocolate? Let it breathe a bit before drinking. It has a long smooth finish and steals the show every time we serve it. It’s around $32 a bottle. Go grab some while you can.

Had dinner last night with the girls at Grace Restaurant and with the extensive wine lists choices, we tried 3 wines with the help of their wine sommelier… and the winner of all?? Its Vistalba Corte B 2003 from Finca and Bodega Carlos Pulenta Winery.

This Argentine Red is aged for 12 months in French medium toasted oak barrels and bottled and kept in storages for another 10 more months, to achieve the perfect harmony and balance of all its components. It is very ripe and lush, with lots of plum, boysenberry and fig fruit layered with cocoa, loam and spice notes. Powerful with a really long finish. Mixture of 42% Malbec, 32% Cabernet Sauvignon, 16% Bonarda and 10% Merlot, this wine is hard to find.

Tried to call all surrounding wine stores in the area today to get a bottle for myself and Rich, the only one who carries it is Beltramo Wine and Spirits in South of San Francisco. Something to cheer about soon!