February 3, 2022 Breakfast - Bacon, Eggs, and Home Fries Reserve Wine Tasting In Taos

 February 3, 2022 Breakfast - Bacon, Eggs, and Home Fries Reserve Wine Tasting In Taos 

Today we drove to Taos for the Winter Wine Festival Reserve Tasting Herat the Sagebrush Inn, which is also where we stayed.

We got up and worked a bit and then Suzette made a wonderful breakfast of fried bacon, fried eggs over easy, and cottage fries.  I toasted a few slices of French baguette on which I spread butter and orange marmalade.

I made salami sandwiches and Suzette packed oranges, apples, chocolate covered walnuts, and I added cookies and pistachios.

Then I showered and packed and we left at 10:45 but Suzette’s Highlander window washer did not work so we returned home at Noon and took the mini instead.  We filled its washer tanker with washer fluid and it worked.

I drove us to Taos.  We arrived at 3:30 and were given room 108 in the old section on the south side of the complex. The room was old but more than adequate.

I napped from 4:00 until 4:45 when we walked to Sagebrush’s convention center, where the reserve tasting was held.

There were three restaurants and only about 40 tables of wine, but they were of superb quality.  I loved lots of the old favorites, Sinsky Pinot Noir from Carneros, Banfi’s wonderful Sangiovese, Quintessa’s superb Cab, and Kermit Lynch had a table full of fabulous wines, including a natural Fleurie Beaujolais that was lovely and a bit of Vacqueyras. Here are the wines of one of the new kids on the block.  

They were all good including the best wine of Lebanon, but the Manzanilla vermouth from Spain was out of this world.

Here is a new Marlborough Sauvignon Blanc that I liked a lot.

The food was more than adequate. Monte Sagrado offered a lovely canapé of a kimchi flavored slice of raw tuna on a shito leaf on a thin slice of black radish.  Sagebrush offered standing rib roast, Posole, guacamole, and Mexican potato chips.  They have an excellent Mexican chef.  I finished the evening with a bowl of Posole and was pleased that in front of the steam table from which I served myself the Posole were all the Normal accompaniments, bowls of Mexican crushed oregano, chopped onion, and wedges of fresh lime. I savored the Posole to the last drop of its wonderful broth.

The other restaurant, Pig N’ Fig, offered duck gumbo over rice and a lovely kale salad. We took seats at a round table and placed a bowl of gumbo on the table and walked around tasting wine and when there was a red we liked we brought it back to the table and sipped it with bites of gumbo

Everything was lovely.  It was not as overwhelming as usual.  We stayed until 7:30 and the returned to the room and watched Midsomer Mystery and went to bed.

Bon Appetit