(no subject)

[kz_blogorambling]

I am having a cheap wine tasting (where everyone chooses a bottle based on the label alone, no regard to supposed quality) at my house tomorrow and the most exciting thing about it is that I GET TO USE MY OLIVE DISH. I bought one several years ago, stashed it away in its little box, forgot about it, and then re-discovered it a few months back. This time I left it on the micro-wave so I couldn't lose track of it. By god we are having OLIVES.

I am having a grand ol' time making all kinds of appetizers without regard to palate-cleansing because I am not taking this wine-tasting too seriously. I think one of my 1-10 scales may share helpful anchor descriptions like 10 means "Would serve with finest kobe beef" and 1 means "Would serve with Slim Jims"

Comments

[jdoh.livejournal.com]

Slim Jims need a solid wine to stand up to their "meatiness". I 'd bet a bright acidic white would be perfect.

[scout1222.livejournal.com]

Since you're going to have (presumably) all sorts of wines, I don't know that the specific choice of appetizers really matters that much anyway! Sounds like fun.

[crankyasanoldma.livejournal.com]

Yeah, I thought about saying "Just bring Pinot Grigiot" or what have you, but this is just sillier, more of a "let's taste some wine and maybe find a cheap bottle that's a real winner."

I actually found a $4 bottle to add in the mix, and sent them all a boastful/threatening email last night about how cheap I went.

[esprix.livejournal.com]

That's an excellent way to try new wines.

And don't feel bad - I geeked out way more for my fondue party. :)