First Pairing

It's a fall Saturday. We're going to my mother-in-law's home for dessert at 4:30 this afternoon.

I don't know why. Well, I sort of know why. Family is gathering from around the state and the country and she wants to have everyone together. Not all of will be at her home for Thanksgiving and she doesn't want to do two huge meals in a week. So we're all coming for dessert. I made cinnamon rolls because I have to take some to church tomorrow and it's just as easy to do two dozen as it is one.

Anyway, it's a typical fall Saturday. Rolls rising, laundry churning, lawn mower roaring. Because of the aforementioned 4:30 pm dessert, we had a late lunch.

Left over tri-tip on a green salad with sugar peas, red bell pepper, a plum tomato, and seeded cucumbers. With a thin ranch/gorgonzola dressing (the dressing was bottled and labeled gorgonzola but it tasted like ranch to me). Wine Snob husband thinned it with a little 2% milk to extend it over two salads.

We ate at 2:30. We had a glass of Charles Shaw Chardonnay with it. Two-buck Chuck. Beringer's White zin is now too sweet for me and this Chardonnay is just fine.

I thought it went very well with the salad. I could taste something along the sides of tongue. I'm not sure what.

The wine was light and crisp and the little bit of beef on the salad didn't overpower the wine. The dressing might have been too much for other whites but since it was thinned down, I thought it was fine.

But what do I know? I have the uneducated palate.