Either give me more wine or leave me alone.

Zabrina, you have mastered the art of "sex appeal", very hot pic.

I like the merlots of california, particularly Sterling and Coppolo.

We have a wonderful Bully Hill winery in upstate, and they have a popular wine "love my goat", which is nice red table wine.

For sweet wine, I developed a fondess for Moscato.

I also really like a well made dish of Beef Marsala, served with Lambrusco.

I always try to ensure ....there's plenty of free flowing alcohol in my dates ....I love wine. I just love wine.




Some of my favorite quotes about wine

“Alcohol makes other people less tedious, and food less bland, and can help provide what the Greeks called entheos, or the slight buzz of inspiration when reading or writing.”
― Christopher Hitchens, Hitch-22: A Memoir

Quickly, bring me a beaker of wine, so that I may wet my mind and say something clever. Aristophanes

“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
― Ernest Hemingway, A Moveable Feast

“I love everything that is old; old friends, old times, old manners, old books, old wines.”
― Oliver Goldsmith, The Vicar of Wakefield

“In wine, there's truth.”
― Pliny the Elder, Natural History


Are you passionate about wine?

Originally Posted by Zabrina Sarafina

Wow, what a wonderful photograph! And yes I am passionate about wine as well, in particular red wine . And very particular portuguese wine

so you haven't mentioned what's your favorite wine. if we were to gift you with wine, what would you like? your favorite? or something you haven't tried? or...?

G'day Ladies. Have any of you tried 'J Lohr"? Not sure if it is a cab or merlot. I tossed th bottle before I looked. I received it as a gift and I was presently surprised. Not too sophisticated, very smooth with a little bite, sweet and leaves you with a big grin............ kind of like a night with me. Cheers. Bangin' photo my dear.

Zabrina, you have mastered the art of "sex appeal", very hot pic.

I like the merlots of california, particularly Sterling and Coppolo.

We have a wonderful Bully Hill winery in upstate, and they have a popular wine "love my goat", which is nice red table wine.

For sweet wine, I developed a fondess for Moscato.

I also really like a well made dish of Beef Marsala, served with Lambrusco. Originally Posted by lostforkate

Thank you for your always exceedingly touching compliments

Moscato is special to me ....was my first introductory sweet wine

Beef Marsala ....are you talking about the indian dish ....hmm I've never thought to try wine with something already so aromatic as spicy cuisine

Wow, what a wonderful photograph! And yes I am passionate about wine as well, in particular red wine . And very particular portuguese wine Originally Posted by ninasastri

What makes portuguese wine so appealing ....care to describe the taste and how it makes you feel?

so you haven't mentioned what's your favorite wine. if we were to gift you with wine, what would you like? your favorite? or something you haven't tried? or...? Originally Posted by speeedracer

I'm an aficionado for dessert wines ....the wine in my hand is a mix of white and red....rose. Perfect amount of sweet and ...tangy. Strong but not overwhelmingly so. Great inspiration when I'm writing ....

G'day Ladies. Have any of you tried 'J Lohr"? Not sure if it is a cab or merlot. I tossed th bottle before I looked. I received it as a gift and I was presently surprised. Not too sophisticated, very smooth with a little bite, sweet and leaves you with a big grin............ kind of like a night with me. Cheers. Bangin' photo my dear. Originally Posted by JBravo

Like a night with you ....interesting connotation

Being of Sicilian decent, I learned to appreciate wine at a young age. My father would water down wine with chilled water and give it to us kids during Sunday Dinner. Which would consist of Pasta with Red Sauce, salad and various side dishes. As I grew older I learned about the various wines and the foods that would compliment them. Iam partial to Red Wines because of my Italian background. I find the Merlots and Cabernets to go good with many robust dishes. Pinot Noir is a mild red wine that I also like. The Pinot Grigio and Chablis are good whites that go great with seafood or Pastas with Alfredo Sauce. There are so many wines out there, explore'em and enjoy;em with a special friend.

I recently had the pleasure of tasting this dessert wine at this brazillian steakhouse in chicago ....and let me say if you still have the taste of it days after ...if you feel strangely mysteriously hooked to it like a drug ....you have tasted a real wine.

Obviously I plan on returning there soon just for the wine & dessert, if you care to join me please ask

Had a great California Cab earlier tonight with a plate full of homemade baked rigatoni with hot Italian sausage. Also being of Italian descent I like my reds, probably got 50 or so bottles here now. Can't say much for whites and desert wines but for Zabrina I could learn!!!

Had a great California Cab earlier tonight with a plate full of homemade baked rigatoni with hot Italian sausage. Also being of Italian descent I like my reds, probably got 50 or so bottles here now. Can't say much for whites and desert wines but for Zabrina I could learn!!! Originally Posted by stugots

HaHa, yeah the Zinfandels and Roses don't really do it for us do they.

Beef Marsala ....are you talking about the indian dish ....hmm I've never thought to try wine with something already so aromatic as spicy cuisine
Originally Posted by Zabrina Sarafina

Beef Marsala is made with a red wine sauce. When I make it at home, I use Blackstone Merlot in the sauce instead of a Marsala wine (i don't stock marsala wine), and I typically drink the rest of bottle while it is cooking.

I typically just whip it up and never measure anything, but I am taking a stab at writing it out to share below

Ingredients
-1/4 cup olive oil
-1/2 white onion, finely diced
-1/2 pound portobello mushrooms, cleaned and sliced
-1/2 of bottle of blackstone merlot, (should save to have with meal)
-1 tablespoon freshly chopped thyme leaves
-1 glove or garlic or 2, fresh pressed
-12 ounce of sirloin or other preferred cut, some use veal, tenderize with fists, or one of the those tenderizing hammers if you own one, and cut in strips or cubes
-Salt to taste
-some butter, helps to thicken sauce
-some fresh spinach leaves
-1/2 cup diced tomatoes

-i start off by browning the steak in the oil and wine and some butter and adding the onion, garlic, thyme, and then simmer for a bit
-add mushrooms, and later the spinach, and tomatoes as the meat browns, so as not to overcook these more delicate add-ons, and let the spinach sort of lump together and leave them lightly cooked.
-can serve straight up, or put on a bed of linguine.

Beef Marsala is made with a red wine sauce. When I make it at home, I use Blackstone Merlot in the sauce instead of a Marsala wine (i don't stock marsala wine), and I typically drink the rest of bottle while it is cooking.

I typically just whip it up and never measure anything, but I am taking a stab at writing it out to share below

Ingredients
-1/4 cup olive oil
-1/2 white onion, finely diced
-1/2 pound portobello mushrooms, cleaned and sliced
-1/2 of bottle of blackstone merlot, (should save to have with meal)
-1 tablespoon freshly chopped thyme leaves
-1 glove or garlic or 2, fresh pressed
-12 ounce of sirloin or other preferred cut, some use veal, tenderize with fists, or one of the those tenderizing hammers if you own one, and cut in strips or cubes
-Salt to taste
-some butter, helps to thicken sauce
-some fresh spinach leaves
-1/2 cup diced tomatoes

-i start off by browning the steak in the oil and wine and some butter and adding the onion, garlic, thyme, and then simmer for a bit
-add mushrooms, and later the spinach, and tomatoes as the meat browns, so as not to overcook these more delicate add-ons, and let the spinach sort of lump together and leave them lightly cooked.
-can serve straight up, or put on a bed of linguine. Originally Posted by lostforkate

Omg a man that can cook, I may just have to fly to rochester for a taste

So ...what else is on the menu...?

if you come to rochester, i share all sorts of gourmet secrets with you, somehow that will require more discussion, for now, another menu item below, LoL