Over the last three nights I’ve consumed about a bottle of Nadeau (Paso Robles wine region) 2000 Zinfandel “Olde Vines”. I opened it in Cambria with J and suckled at it for two nights, ending in Oakland by myself and half a bottle from this afternoon into this evening. I’ve forgotten most of what I smelled the first night because I did not take notes, but tonight, my final glass smells of cooked strawberries, dried mint, brown potato skins (you can laugh J), mission fig, dry marjoram, the ash in blue cheeses, and more. It has a beautiful rusty raspberry color from its age and a great mouth feel (this winery traditionally mades “unfiltered” (less aggressively filtered) wines though can be considered pretty much limpid. I think I got lucky and came across a bottle thats been both properly stored and coincidently drank at a perfect time.

Last night I became suddenly inspired to make use of the perfectly ripe pear in my produce bowl (living with three other people, I keep my own produce bowl so that items I’m planning to use aren’t mistaken for “use it if it’s ripe” items), and made a fantastic short bread crusted ricotta pear/apple tart. I have a new digital camera that should arrive tomorrow, and will start taking pictures of all the fabulous food I’ve been talking about as soon as possible.