June 23, 2017. Lunch – sautéed steak, eggs, and beans. Dinner – Vintage Albuquerque

 June 23, 2017. Lunch – sautéed steak, eggs, and beans. Dinner – Vintage Albuquerque

Dee was joining a friend for lunch so I made a quick lunch by chopping onion, some garlic scapes, and sautéing them in a medium skillet.  I then added about 1/3 lb. of chopped rib steak and the PPI beans from Wednesday night’s dinner and then what was left of six eggs that froze in the garage fridge that I whipped.

The result was and ugly egg pancake that was delicious.  I ate a little more than half of it at 1:30 and bagged the rest.


Suzette came home at 4:00 and showered and changed into a lighter drinking outfit and we drove to the Balloon Museum on Alameda.  They gave us a glass at 5:00 and we started drinking and eating.  There was about the same amount of food as wine this year,  so we ate a bit more than usual.  Buffalo sliders with pickled red onion at Harvest Café, Rancher’s Club grilled served filet mignonette on home made kettle fried potatoes, Artichoke Café served an amazing pulled pork served in a small bowl made with a blue corn tortilla garnished with escabeche corn.  We drank the Featured wine a red blend from Cain Winery in northern Napa named Cain Five, a red wine blend.  Lots of wineries are imitating Spanish blends and French red blends this year with American grapes.  The most interesting whites were two Sauvignon Blancs from the southern Edna Valley that were rich big fruity wines with grapefruit flavor overtone, especially the one from Paragon Winery.

There were lots of pastries this year, so we ate pastries with French champagne from Chateau de
Bligny.

We left a little after 7:00 after trying all the wines we wanted to try and too much delicious food.

I liked several Italian red wines.  The Vino Nobile di Montepuliciano and of course the Banfi Brunello were smooth as silk.



A pleasant rather sweet white blend named Obsession from Ironstone Winery in Lodi was interesting, a blend of 85% Symphony and 15% Chenin Blanc grapes.

One of the more interesting food offerings was Savoy’s cold bouillabaisse.  Most wineries were chilling all their wines since the temperature was over 100 degrees.

Bon Appetit