7 Deadly Zins

Treasa started her new job yesterday, so we celebrated with some filet mignons topped with whole roasted garlic and my fantastic roasted potatoes. Perusing through our wine stock, I found various bottles of pinot noir and not much else. Yearning for something heartier to match the steak, I picked up a bottle of 7 Deadly Zins that we’ve had for probably, almost, must be, just about two years now.

For the first time out of the last several tries, I finished the meat at medium rare, and the garlic spread was as good as you can imagine. The new addition of diced jalapenos to the potatoes was great. The wine was very pleasant while the meal was cooking and was equally as good, if not more so, as an accompaniment. I’d definitely buy it again. Right after I knock off a few pinot noirs.

Gnarled Vine Sauvignon Blanc 2009

This Friday The 13th installment of Old Wine Tales is brought to you by that freaky looking stuffed bear in the picture below. Treasa had a sales/corporate propaganda meeting at a bowling alley two days ago, where upon she thought it a good idea to drop a few quarters into that machine you never see anyone use with the grappling hook claw thingy to clutch, though normally initially pick up, then drop, toys worth less than the quarters it took to operate the machine in the first place. She was lucky, so to speak, to have been able to get a satanic bear with either backwards feet or a backwards head. Depending on what makes you sleep better at night.

Dinner consisted of chicken tenderloins marinated for thirty minutes in a concatenation of spices from the cupboard, Jim Beam Lemon and Herb marinade and the last sip of my Pilsner Urquell, sautéed onion and a quarter jalapeno in EVOO, Green Giant frozen veggies in a low fat butter sauce on top of whole wheat angel hair pasta.

Treasa picked the 2009 Gnarled Vine Sauvignon Blanc from the wine fridge downstairs, and neither the food nor the wine lasted long. The wine was a little softer and rounder than many of the Sauv Blancs we’ve had previously, but it was good. It finished clean with a nice lemony flavor. It complimented the pasta dish nicely.

Running With Scissors Cabernet Sauvignon 2007

So Treasa had a pretty terrible day at work on eight-nine-ten day. Her boss has made a mistake, for each of the previous six quarters, that might cost her, and all of her coworkers, their employment. So what can I do? Steaks and wine, obviously.

I went to the grocery store and got two top loins and a zucchini. I’ve never grilled zucchini before, but after a soak in EVOO, Six Point Spice Blend and a little garlic powder, it came out ok. According to me. Not Treasa. I also over cooked the steaks to med-well. But, the cuts were decent enough to compensate for the temperature oops. That wasn’t the point though. After a bottle of 2007 Running With Scissors Cabernet Sauvignon, the job worries melted away to the periphery, and a mixed drink and a recorded episode of True Blood took the focal point of the evening. Which is why I’m upstairs writing this entry and she’s downstairs relaxing. So, I’d say I’ve earned an A++ on husbandry duties this evening.

Barone Fini Valdadige Pinot Grigio

Considering I gained, what feels and weighs like, ten pounds on the honey moon, I’m on a diet this week. I bought chicken and bagged salad and I’m ready to lose the spare tire. Specifically, I bought whole romaine. I’ve had chicken tenderloins from Costco marinating in fat free Italian dressing since Saturday. And I found two ears of white corn for $.80 from the grocery store on the way home from work. And for a $2 risk, I bought frozen shrimp shish-ka-bobs.

I marinated the shrimp skewers in warm salt-Old Bay water with apple cider vinegar to thaw. Soaked the corn on the cob in a warm sugar water bath for half an hour. Drizzled the halved romaine lettuce with extra virgin olive oil, kosher salt, fresh cracked pepper and reduced fat parmesan cheese. I gave the corn a hearty head start on the grill, then added the chicken, romaine halves, chicken and shrimp skewers. I plated everything upon a nice bed of mixed greens and ate.

It should be noted that from the beginning of the second paragraph, I’d been drinking a Barone Fini Valdadige Pinot Grigio. Treasa wasn’t feeling well, so the bottle was probably 85% mine. It’s an easy drinking bottle of wine, with some green apple flavors being most prominent among its round taste. When the last half glass was paired with the salad and light Caesar vinaigrette, the wine perked up a bit and was pretty good. The meal, cheap frozen shrimp and all, came together nicely.

Chiapperelli's in Baltimore

Treasa and I met her mother, aunt, uncle, cousins, boyfriend and cousin’s coworker at Chipparelli’s in Baltimore’s Little Italy Saturday night to celebrate the aunt’s and ‘baby cousin’s’ birthdays. From the menu, I ordered the Pescatore Christopher, with Shrimp, clams, mussels, & calamari, marinara, linguine for $25. Treasa had the Fettuccine Alfredo with chicken for $19. I’d tell you exactly what wines we had to accompany, but Chipparelli’s website doesn’t list their featured wines, and neither of us took notes. Our fault.

My taste in Italian food tends to incorporate a few spices, i.e. flavors into the food. Both of our meals did not feature much of either. Both of the wines were above average for the price, maybe. It should be noted that the Calamari Fritti appetizer, however, was pretty good. I added a little crushed red pepper to the marinara gravy, Treasa did not. The guys working the valet parking definitely deserved their gratuity.