We opened 3 reds and 3 whites for Thanksgiving dinner. I made sure to write them all down. I could tell you what they were. But not how they tasted or paired with the dinner. So why bother?
I was so busy putting the food out, keeping up on the dishes, hiding the pumpkin fluff, that I don't remember what went with what.
So. Skip ahead to last night.
Wine Snob Hubby and I went to dinner and a movie. Okay, technically, if we lived in Florida it would be the Early Bird Dinner special since we arrived at the restaurant at 4:00 PM, but the movie started at 4:45. And us 50 year olds can't eat after 7:00 and get any sleep so it meant "dinner" first.
Anyway, we went to a local Asian fusion kind of place, Dai Bai Dang. We had pork pot stickers (gyozas to my Taiwanese friends), then chicken chow mein (pretty good) and the crispy chicken (very spicy - too spicy the next day).
I asked for a glass of the house chardonnay and was offered either a Kendall-Jackson or a Snapdragon.
I know I've had the Kendall-Jackson. Many people love it, but it's never done much for me so I opted for the Snapdragon.
It was wonderful. Airy. Not quite ethereal but almost. It complemented the gyozas perfectly.
Highly recommended and I don't know what I'm talking about.
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