Gourmets of Wine

Some slightly related from Technorati and Google.

[Farglesnargle.com] FargleSnargle.com: I really like this one. I had it with a salad that contained greens, tomatoes, onions, carrots, dried blueberries (I’m glad that I had some!), topped with some kosher beef brisket (that was stewed in yesterday’s Buckeley’s Shiraz along with some white potatoes, carrots, onion and spices.)

[Farglesnargle.com] FargleSnargle.com: A dark ruby color and 13.5% alchohol, this one exudes raspberry, cherry, and rose on the nose with plum, cherry, and a hint of spices and tobacco on the palate. We enjoyed it with roast chicken one evening and London Broil the next. Have gone thru 3-4 bottles and still have one in the cellar. Looking for an inexpensive red blend to go with your next Bar-B-Q meal??

[Farglesnargle.com] FargleSnargle.com » 2005 » May: Very pleasant. And then a lot of what you like in an Australian Shiraz. A touch of pepper, a bit of red fruit, somewhere between raspberry and plum. This goes well with a nice roast beef or even perhaps a little dark chocolate.

[Verbatim.blogs.com] verbatim: February 2005: Place on parchment-lined baking sheet(s) in single layer. Roast for 20-25 minutes, until beets are soft and shrunken, slightly glistening on top, and dark around the edges. (The thinnest slices will be crisp and almost burned around the edges.) Yum, yum.

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