Tres Picos Garnacha

2008
Borsao

First, I wish to extend my prayers to the people of Japan to overcome and rebuild and move beyond the heartbreaking conditions. I see pictures of such young children being scanned for radiation as they willingly lift up their little chins, the lonely elders, the hungry, the cold and the grief stricken and my heart goes out to them. To one day have your home and the next day have nothing but your life - humbling, painful, devastating. And to have children you need to be strong for and create a whole new future for. I know how truly blessed I am at this moment and will NOT take it for granted.


Dark berry, leather, earth, vanilla - the makings of a great wine experience for me. This was a warm welcome. When I added two squares of Hershey's Dark I was wonderfully propelled into a bit of bliss for a short time.

I was so excited to bring this home. I had the 2007 last summer in Vermont in good company and breathtaking views, accompanied by some seriously good organic dark chocolate. The 2008, I believe, was just a tad bit better. This is a good buy. $16 is not exactly cheap, but I think it easily tastes like a $20+ wine. I am eagerly awaiting a Spanish friend's opinion. :)

Get your hands on the 2008, it is selling out in various places. I don't know how the 2009 is.

I've got a feeling, it's hard to explain
Feels like the devil rents a room in my brain
The things I'm ashamed of feel like dear old St. Paul
The things that I wanna do I don't do at all . . .

...Wake me when its springtime in Heaven
When I'm strong enough to walk in that place

Blanket of Ghosts, Dustin Kensrue


8.5 out of 10
$16 / 750 ml. bottle
14.5% alc. by vol.

Sebastiani Cabernet Sauvignon

2007
Sonoma County, CA


NICE. Finally, a good wine for the first time in awhile. While not quite a "budget" wine, the black fruit flavor with slight vanilla, and bit of herbs and creamy oak on the nice finish make it worth the price. It accompanied very nicely a pork loin roast I made (see recipe below) with mashed, buttered and peppered cauliflower.

Tonight, I am opening the Spanish Tres Picos Borsao (Garnacha) which I have not had in a couple years (since summer's July in Vermont, spent with my brother who introduced me to it). If I recall correctly, it is wonderful; with chocolate especially. I am looking forward to opening it once again. I am trying the 2008. I previously reviewed the 2007, so I will review tonight's bottle soon. Surprisingly, the price remains the same so I am wondering if flavor has been sacrificed with the more recent vintage.


Sage and Rosemary Pork recipe adapted from Arthur Agaston's The South Beach Diet Cookbook.

FILLING:
1-1/2 T chopped fresh sage
1 T chopped fresh rosemary
3 cloves garlic, crushed
3 T extra virgin OliveOil
2 t Dijon Mustard
1/4 t salt
1/4 t black pepper

PORK LOIN
1 boneless center loin pork roast (approx. 2 lbs.)
3/4 t salt
1/2 t black pepper
1 T extra virgin Olive Oil
fresh sage leaves for garnish
fresh rosemary sprigs for garnish

Preheat oven to 350 degrees.

In a small bowl, combine the sage, rosemary, garlic, oil, mustard salt, and pepper.

Butterfly the pork loin. Spread the filling across the loin and close up again. Rub entire loin with olive oil, salt and pepper.

Place the loin in a small roasting pan and position on center rack in oven. Roast for 1 hour, or until internal temp reaches 155 deg. F and juices run clear. Let stand 10 minutes before serving. Garnish with sage leaves and rosemary sprigs.




Don't forget the time
I wooed him with red wine.
The devil he wore such a fine, fine shirt
and it stayed so clean while he dragged me through the dirt.
--Deb Talan, Rocks and Water--

8.25 out of 10
13.5% alc. by vol.
$19.99 / 750 ml. bottle