#tedwards

Dandelion Wine Thursday Night Summer Wine Tasting 7-9pm

“NORTHERN CALIFORNIA... WHERE THE GIRLS ARE WARM"

(and the wine is delicious)

We're in a Steve Miller Band kinda mood and we are excited to share some of our very favorite summer beverages from Northern Cali with you tonight!  Plus a new little beauty from France in honor of Bastille Day tomorrow.  It's a party you don't want to miss.  Paul from T. Edward Wines is here from 7-9pm to splash some sass in your glass, so come on down to Dandy and Fly Like An Eagle right into the weekend with us...

LOST GENERATION NOMIKAI CALIFORNIA ROSE FIZZY SEBASTOPOL, CA

Nomikai is a Japanese word for “Drinking Party,” often with colleagues or friends. We can certainly get behind that concept!  I'm always weary at first of these fun concept products, "but do they TASTE good?.." I can promise you that the wine inside this 187 ml aluminum can (which is 99.99% recyclable and plastic is 98% post consumer) is surprisingly dry and delicious.  It's made from 'white grapes' and grenache for color.  There's not much to discuss here.  It's fun, affordable, portable, and delicious.  Grab one or more on your way to the ferry for a full-on refreshing experience!  $6/can  

MATTHIASSON TENDU LITERS NAPA, CA

Steve and Jill Matthiason moved to Napa in 2002.  At the end of 2006, they took their wine plans another step forward and bought a small parcel just west of the city of Napa. They began replanting the property's 3 1/2 acres of vineyard to an initial lot of Ribolla Gialla - traced back to Josko Gravner's vineyard in Friuli -- Last July Meg and I went to Northern Cali and drove around for a week visiting wineries.  We were lucky enough to find ourselves at the the Matthisson's farm for an annual "Ribolla Fest" where about a dozen Northern Cali winemakers came together for a pot luck party and a tasting of each of their Ribolla's from the same vintage.  It was so interesting to taste the differences the winemaker's hand made...  

Matthiason currently picks 3-4 weeks before most of his neighbors. However, as each vintage moves on, there are more and more farmers following the model Steve is blazing through California.  Dandelion has carried many different cuvees from Matthiasson, but these liters of organically grown blended wine have seemed to find a permanent home here.  And this time of year is when I'm grabbing for them most.

TENDU WHITE 2015:  Their 4th vintage (and my favorite) is once again based on the white Italian varietal of Vermentino, with a little bit of Colombard and Chardonnay blended in for acidity.  This wine is remarkably round and crisp at the same time.  I really like serving these over-sized bottles at parties... $23

TENDU RED 2015:  The third year of Tendu red wine is an Italian mix of Aglianico, Montepulciano and Barbera.  Fermented in stainless steel, aged in neutral barrels, no sulfur added and no filtration makes for a fresh and juicy wine with loads of bright acidity.  I highly reccommend chilling this right next to the liter(s) of white; makes summer party planning pretty simple!  $23

BENCH PINOT NOIR 2014 SONOMA COAST, CA

Ah, Bench.  We've been through so much together.  Good times and bad.  You are certainly one of the family by now.  Bench has been a "Tom Pick" for as long as I can remember, and I know he loved it for it's power, balance and value.  The Pinot Noir is sourced from benchland vineyards on the Sonoma Coast, where valley floor transitions to foothills. These vines produce concentrated and intense fruit, just the way Tom preferred his red.  Bench Pinot Noir also happens to be organic, unfiltered, and unfined.  11 months in French Oak (30% new) and only $22!

WILD CARD WINE:  CLOVIS VIN DE FRANCE 2015

Here, have cat.

My good boy, who is equal parts adorable and a terror.

Just popping in midst our cross country move with a cat pic. This goober, who hates change and doesn't understand affection, decided he loves car rides. Sat on my lap in the passenger seat for the first leg of the journey, then curled up on the floor after that. Not a care in the world. Didn't mind the harness. Settled in peacefully at our nightly hotel rooms. Ate food, drank water, did all the cat things.

Unluckily for him, I worked in vetmed for 7 years, and am both able to wrangle a cat and have no fear of my own. Wrap him in a towel, squish him (fellow vet med people know how to squish that cat), and hold on for dear life so the poor doctor can listen to his growling with her stethoscope (how she could hear his heart and lungs is beyond me).

Pictured: after the visit, and he is completely unfazed. Well... maybe a little drugged now that he's relaxed. But otherwise unfazed.

And the only thing harmed in the process was my hand (thanks, Ted). (Below the cut because... idk there's a bit of blood but it's not actually that bad)