#whitehalllane

[luvabigglassored]

#Covid19 #StayAtHome Sundays are when I cook with what’s getting close to the end of its useful life. Today’s 2 quarts of hearty marinara were a combination of: 8 oz #BabyBella mushrooms, 2 Large Carrots, 1 Medium Onion, 2 TBLS Jarred Chopped Garlic, and 2 Large Fire Roasted Red Peppers all finely chopped and sautéed in 6 TBLS Olive Oil for about 10 minutes. Then I added about 2 TBLS Dried Parsley, 1 TBLS Dried Cilantro (I’m out of oregano), freshly ground pepper, salt, a 6 oz can of Tomato Paste + 4 cans water & 1+1/2 Cups of Red Wine (I used a 2016 #WhitehallLane Zinfandel), brought it to a low boil, reduced heat to low, covered and simmered for about 3 hours. At the 2+1/2 hour mark I used my #ImmersionBlender to puree away some of the chunkiness of the veggies, added a small can of Tomato Sauce, and simmered with the top off for the last 30 minutes. While it was simmering I boiled a pound of Angel Hair Pasta and took a pound of ground sirloin, generously added Cajun/Creole spice & black pepper to it and browned 4 patties for about 5 minutes per side over medium heat. I left them a little rare, transferred them to a foil lined cookie sheet, topped them generously with shredded Mozzarella cheese, and put them under the broiler until they were starting to brown (about 3 mins). I put a pile of the pasta on the plate, laid a juicy burger beside it, ladled on some of the fresh marinara & sprinkled some grated Parmesan on top. Now I’ll have sauce for other stuff + room in the fridge for this week’s #GrubHub & #DoorDash leftovers 😉 #ThisGirlLovesToEat (at Embassy Swartz) https://www.instagram.com/p/B_MXmfjF0P5/?igshid=wb88uf29z1kt

[wine-porn]

(partially through tasting, I switched to a more conventional RiedelOP, as I suspected the Sophienwald might be over-concentrating some of the wine's shortcomings) Impenetrable ruby, barely tapering out to transparency at the last moment of edge.  Big smoky coffee nose, roasted nuts, praline and heady sharp red fruit.  A spicy zang penetrates everything, sandwiching the mountain of fruit between it and funky  petrichor. This is a seriously ripe 2011, and getting flabbier and more alcoholic with air.  Tasting it now, fruit dense and lifeless--almost artificially-sweetened-feeling--nothing bright and fresh, just initial attack and then round dark figures moving through shadows, impossible to make out any identifying marks, mint being the only compelling nuance. This thing's GOT to be 14-5, and I would have loved to taste it young, as it is not aging gracefully.  Easily one of the ripest elevens I have experienced--and still quite tannic. Hot and mis-appropriating ripeness and concentration as fruit, making for a very two-dimensional wine.  I also don't think it is straight cab, perhaps a splash of PV contributing a little pepper. If you've got any of these laying around I would definitely recommend drinking them. Final impression: Sticky sweet, spicy burn, plentiful tannin. 2011 #WHITEHALLLANE #CabernetSauvignon #NapaValley 14.2 #sophienwaldglass (at Whitehall Lane Winery) https://www.instagram.com/p/BywU3aWHLj2/?igshid=vck2ebm98i6t