Food and Drink

Mmmm … fermented grapes!

Those who know me, know that I tend to prefer distilled grains (or grapes, in the form of Ciroc), but occasionally, I’ll have a glass or two of a really incredible wine …

This evening, I met a friend up in Park City at the Spotted Frog for some conversation and a couple of glasses of this fabulous vintage 2000 Judd’s Hill Cabernet.

Like the Tommaso Pinot Grigio that Kim and I had in Albuquerque this summer at Ambrozia Cafe, this wine was a delight to the taste buds … in this case, thick and rich, it coated the tongue like chocolate … I don’t know much about wine, about how to describe them, but to this unsophisticated palate, this was incredible.

Pal Scotty, of Bottleneck Wines & Spirits tells me that 2000 was an “off-vintage” year; which means that as good as the wine I had was, the “vintage” stuff ought to be even more incredible.

Now to see if I can find it at the State Liquor Store … because I’m gonna have to do this one again.