What a delicious wine! I miss Argentina!

Semilion and Chardonnay blend with aromatic floral notes and fruity undertones

Whiling away the rest of the weekend with this Alsatian Riesling from Eguisheim — a thoughtful gift from a relative. True to its notes of “candied citrus, sweet spices, and dried fruits,” it leans more toward a fortified wine than the crisp, drier Rieslings I’ve grown used to. Happy Sunday.

Salut!

Crisp libation to while away the minutes before the next herd arrives…

Brief: “Cave Clavien SA” SOOT’S TAKE: A nice chard from the Valais region to wind down with.

A lovely Kosovar chard, offered on the menu in honor of the restaurant owner’s homeland.

A delicious white from Fumagalli vini of Balerna, Switzerland.

A lovely Alsatian Riesling to precede dinner.

My first Portuguese and what a delicious wine to go with the caramelized onion galette!

BRIEF: “Fruity with apple and papaya aromas. Refreshing and well balanced with a light touch of sweetness. Excellent with shellfish, with creamy sauces, salads and white meat dishes.” SOOT’S TAKE: I enjoyed this tremendously. It paired well with fresh out of the oven Potato, Thyme, and Gruyère Hand Pies.

BRIEF: “Light straw. Zesty with bright aromatocs of apple, nashi pear and white peach. Crisp and mineral with flavours of quince and hints of refreshing lime.” SOOT’S TAKE: Nicely crisp and went well with the kathi roll.

BRIEF: “Burgundy is renowned for being the birthplace of some of the greatest white wines in the world. Part of the region's fame is due to the success and popularity of Chablis - a sub-region within Burgundy that produces light-bodied, crisp white wines. This Chablis is from one of the most reliable negociants and vineyard owners in Burgundy, Albert Bichot, founded in 1831. Made exclusively from Chardonnay, this wine showcase a pale golden color, vibrant acidity, and flavors of green apple, citrus, and mineral notes.” SOOT’S TAKE: Seemed appropriate with the meal and I wanted to drink my way through this flight.

BRIEF: “Three winds created the ideal land for growing wine and revealed the symbol that has guided us to this day. Discover an epic origin. Discover Trivento. Well-known Malbec newly styled with aromas of cherry and raspberry, and notes of green apple with fresh acidity.” SOOT’S TAKE: I sure as hell did (could?) not dissect the individual aromas but this was excellent with my shroomatocetta pasta.

My weekend salve (🧠-liver be dammed) to a hellish, crisis-averting week 🔥🥂

Goes well with queue for 30’ Jalan Antoi nasi lemak.

Excellent pairing with the tortelli.

BRIEF: “Born in 1888, Guenoc (GWEN-NOK) wines are inspired by a sense of place and guided by our independent spirit. With each vintage, we endeavor to create premium crafted wines of pure varietal character, made our way in the far reaches of the west. Distinctly California, our wines highlight the fruit from our favorite vineyards in the Golden State. Our Chardonnay is crafted to express balanced notes of apricot, pear, peach and vanilla. For the explorers at heart, pair this wine with a creamy wild mushroom risotto.” SOOT’S TAKE: There wasn’t a mushroom risotto but it paired well with my lunch of spaghetti aglio olio and it made for easy drinking apart from comestibles.

A lovely, clean tasting Riesling. No regrets.

BRIEF: “Weingut Ress was founded in 1870 by the Rheingau hotelier Balthasar Ress. This important German wine estate today is run by Stefan and Christian Ress, who represent the fourth and fifth generations of the founding family. They are a quality producer specialising in Riesling - the great grape of Germany. Summer was long and hot, but Ress has managed to make a delightful off-dry Riesling, a little fuller and more rounded than usual, with rich peach and baked apple fruit lightly touched by honey.” SOOT’S TAKE: A nice balance between sweet and dry. Good job, Ress.

BRIEF: “Weingut Ress was founded in 1870 by the Rheingau hotelier Balthasar Ress. This important German wine estate today is run by Stefan and Christian Ress, who represent the fourth and fifth generations of the founding family. They are a quality producer specialising in Riesling – the great grape of Germany. Summer was long and hot, but Ress has managed to make a delightful off-dry Riesling, a little fuller and more rounded than usual, with rich peach and baked apple fruit lightly touched by honey.” SOOT’S TAKE: This would make a decent dessert wine.

BRIEF: “In the crisp night air, selected parcels of fruit are harvested at optimal maturity to retain the characteristics that make Australian Chardonnay so popular. Straw yellow in colour, this wine immediately invites you to experience the abundance of tropical, peach and citrus flavours evident on the nose. The palate won't disappoint either showing generous stone fruit flavours with an elegant backbone to the wine's long and fruitful finish. Enjoy upon release.” SOOT’S TAKE: Deliciously buttery and such a steal for under 10 USD. Perfect with my personal-sized pizza.

A most drinkable dry white for under $10 that went perfectly with some leftover #7 from Plank Sourdough Pizza.

“Pear and ginger on the nose?” I dunno, but delish with my cheddar & truffle omelet.

I’m going to assume that Billy is/was the human and that the shadow is/was his dog. Stone-fruity and pairs nicely with my truffle Mac & Cheese.

Fruity yet dry. Perfect with my kitchen sink pizza.

Hahndorf Hill's Gruner Veltliner was rated the best in the world outside of Austria at the 2013 Falstaff international Gruner Veltliner Tasting in Vienna. The citrus and nectarine flavours of the wine complement the fruit flavours of the chocolate. AGREED.

A fruity Portuguese white to begin the afternoon with Kristina Nina.

An Alsace Riesling to accompany some leftover croque monsieur. It knocked me out.

This was on sale and I got this mainly to cook with but I also enjoyed it as a libation. It’s dry, bright and refreshing.