'07 Knapp Finger Lakes Riesling

[Innkeeper]

Another '12 tonight with Gambas al Ajillo, which is an elaborate Spanish version of Shrimp Scampi. It is made with onion, olive oil, garlic, chopped parsley, lemon zest, lemon juice and Dry Vermouth; fantastic! We also enjoyed pilaf and peas with it. Yum!

True Love says it is her favorite wine, and it certainly is one of mine!

[Innkeeper]

Another '12 tonight with spit roasted chicken, rice, and green peas. Yum.

[winoweenie]

You be Berry/Berry lucky IK that Safa 'haint discovered the Finger Lakes yet.WW

[Innkeeper]

Another '12 tonight with grilled grouper and farro salad. Yum!

[Innkeeper]

We hit a new fish store in Ossipee of all places, on Thursday. We were able to get three pounds of mussels that left P.E.I. Wednesday morning and were flown to Boston where the purveyor picked them up Thursday morning. They cost a whopping $9.00 for the three pounds.

Last night we steamed them in clam juice, dry vermouth, onion, garlic, pepper, and fine herbs. We dipped the mussel morsels into the resulting broth after steaming, along with crusty rolls.

Washed it all down with another 2012 Riesling. Yum!

[winoweenie]

Drew should come in about 3 this pm and say he just bought 6 lbs fer 2.99. WW

[Innkeeper]

Ditto; but the mussels cost $2.50 per pound and either were much better or I cooked them better. They came from the U.S.A. and so did the wine! Happy Fourth from all in New Hampshire!!!

[Innkeeper]

Ditto again. This time we used the same wild caught U.S.A. mussels as before. Unlike the farm raised from P.E.I. these have to be debearded, but what the hay at $2.50 a pound who cares.

Our steaming fluid and dipping broth this time was Dry Vermouth, Veggie stock, ground celery seed, granulated onion & garlic, and pepper corns. We strained the stock after steaming mussels and dipped the mussel meat and accompanying rolls in this liquid while sipping on the Riesling. Yum!

[Innkeeper]

Another '12 tonight with pork chops rubbed with Penseys' Pork Chop Seasoning, grilled over charcoal and hickory chips; sides were baked sweet potato, and nuked yellow and green zucchini with onion and spices. Yum!

[Innkeeper]

Another twelve last night with broiled pork chops with Penseys' Pork Chop Seasoning and some leftover BBQ sauce; baked sweet potato, and salad in vinaigrette; and Christmas cookies for dessert. Yum!

[Innkeeper]

Popped another 2012 last night with pasta in fresh tomato sauce (frozen), Italian sausages, and salad. Yum!

[Innkeeper]

Our last 2012 tonight with crab cakes and salad. Yum!

[Innkeeper]

First 2013 tonight and it was every bit as good as previous vintages if not better. We matched it with sautéed Maryland crab cakes from McKinnon's, and Italian green beans and cheery tomatoes (from our garden) vinaigrette. Yum!

[Innkeeper]

Another '13 tonight with so-so lobster rolls and sweet potato chips. Loved the wine. Am taking a thumb nail size piece of lobster shell back tomorrow!

[Innkeeper]

Another '13 tonight with sautéed crab cakes and the best sliced tomato I've ever had; and it came from our garden. Alas it was the last one.

[Innkeeper]

Yet another '13 last night with rather expensive scallops ($16.95 lb) that were sautéed in EVOO and butter; and a very nice sliced tomato from a nearby farm.

[Innkeeper]

Opened our first of many '14s tonight and enjoyed it with seared and roasted very thick pork chops tonight, and thoroughly loved it along with a tossed salad. Yum!

[Innkeeper]

Another '14 tonight with sautéed crab cakes and eggplant salad. Yum!

[Innkeeper]

Samo tonight except we had green beans instead of salad. Yum!

[Innkeeper]

Had another '14 with our Easter ham dinner. Yum!