Pesto "Cheeseburger"
I actually serve this more like a steak than a cheeseburger topped with a balsamic tomato sauce. It's got walnuts, basil, fresh breadcrumbs, eggs, and parmesan making is a hearty and tasty dish. All that I added to the meal was some parmesean focaccia from the Depot Town Sourdough Bakery.
I've been on a real Rhone kick lately and I was pleased with this mostly Granache red from Chatau Pesquie. (And in a new decanter from Seth!)
It was nice and earthy with big luscious tannins. The decent amount of Syrah added a nice jammy mouthfeel with notes of pepper, dark cherry, tobacco, and a bit of black liquorish. It was a good food wine, but stood on it's own quite well.
In other news, I've been setting up some shows now to get myself back into playing Liz and I are playing on both June 6th in Ypsi and June 19th in Jackson. I've also been playing with the band Fields of Industry who have been one of my favorites for a while now. I am really exited to be playing music again.
Until next time.
1 comment:
The decanter looks lovely, especially with the flowers. As does the wine. I'm definitely feeling the Rhone--so long as the Syrah takes a back seat to the Grenache and Cinsault. I like how the blog is turning into a food blog.
We should check out some of the californian "Rhone Riders" who are imitating rhone style wines. I think a lot of it is based around Paso Robles.
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