Oysters and Sunday Afternoon

[hotwine]

Naw, the "hot" in hotwine comes from my confounded winecellar, that has a real temperature problem. (Yes, I'm still belly-aching about it, instead of fixing it.)
WW, I also carry supplies of hot sauces with me, either in a briefcase or the p.u.'s glove compartment. Another sauce to look for is Texas Champagne, made by D.L. Jardine on the 7J Ranch in Buda, outside Austin (available on the Web at jardinefoods.com.) It's a red pepper sauce that very nicely complements big RED wines. Those folks are kind enough to ship it by the case in well-padded boxes; a 10 oz bottle lasts about a week, if you stretch it. When the dinner wine is a big Rhone, it even makes a nice dressing on a leafy green salad.