Mollydooker Blue-eyed Boy Shiraz 2009

The Blue- eyed Boy 2009 Shiraz

Mollydooker fans, the 2009 Blue-Eyed boy Shiraz has arrived and this Shiraz is another winner from the husband and wife team from Australia. The Blue-eyed Boy has enough WOW, just like its little brother, The Boxer, with plenty of spice and hints of vanilla. While The 2009 Boxer is big and brawny, Blue-eye-Boy is somewhat more refined and not as jammy. But make no mistake; this is another big Shiraz that coats your palate from beginning to end with smooth, velvet tannins.

The alcohol content on this Shiraz is 16. % so again this is a big wine, loaded with upfront fruit. The Blue eyed Boy is best shared with friends, since two people may find it hard to finish the bottle. As the Blue eyed Boy evolves in the glass it takes on subtle notes of chocolate and blackberry. It becomes a little seductress begging you to take “one more sip”. And believe me, you’ll take another sip!

As far as food pairings, I enjoyed the Blue-Eyed Boy with a roasted leg of lamb. Perfectly matched for this big yet expressive Shiraz with just enough acidity to balance it out.

Mollydooker Blue-eyed Boy was not produced in 2008 so be sure to check this vintage out. As Sarah & Sparky state” 2009 may be the best vintage yet”. Mollydooker has beenWOWing their fans with their award winning wines for years. Wine Advocate rated the 2007 Blue-Eyed Boy 95 points.


Cheers! -Adrienne


Arizona Wines- MeCaSah

Southwest Arizona Scenery

Not only is southern Arizona beautiful in paintings of the southwest style, but it is a great place to visit. Being from Texas and not having such good wines produced, I was skeptical about trying Arizona wines, but it was a good experience.

Visiting Tucson, Elgin, Sonoita areas we found a few wineries who were producing some decent grapes, but some were just bringing them in from California. What was the point? Maybe their grape varietals needed more maturing, but one winery was producing good cabernet, merlot and syrah grapes on their sprawling vineyard. A beautiful day and drive, we ended up purchasing a great bottle of wine.

After sharing it with my partner in wine sister, Adrienne, we decided it was worth the extra weight in the luggage after all. Sonoita Vineyard’s MeCaSah (My house wine), 06 Red Table Wine was a good match to the Italian meal we enjoyed together. Of course hubby broke out a Nickle and Nickle, and Adrienne brought a bottle of Sancere and an Isocolis cabernet blend, this bottle almost had not chance of survival. Well I was in love with its mellow and medium body. They were all good, but with a glass left in the MeCaSah bottle, I snuck it back into the carrier, and enjoyed it the next night. Savored every last drop.

When in Rome, or should I say Arizona, visit Sonoita Vineyards and pick up a bottle- tell them the chef from Texas sent ya’ll!


Chef Elizabeth Stelling  Food ~ Wine ~ Fun! </a> Read her post on ‘dogeuro’ stands along the Arizona highways!

Old Vines Can Be Good!

Old Vine Zin Tasting

In last weeks post I talked about aging wine. This week I thought I would mention aging vines, as in ‘Old Vine’ wines. In a recent Zinfandel Tasting (not as in ‘white’ or blush, but red wine), twelve wines were presented to the group. I feel after four wines, the rest become muddled, and in this case the better ones were served last. But if your palate can take heavy wines such as these, then pair them with a good steak.

What does ‘Old Vine’ mean?

THE TERM “old vines” appears on many wine labels, most often on California zinfandel’s and Australian shiraz and grenache. In France the term is “vieilles vignes,” in Italian it’s “vigna vecchia,” and in Spain you’ll see “viñas viejas.” It seems to be a mark of quality, but is it? What exactly qualifies a vine as old, and what impact, if any, does age have on flavor?

Like the word reserve, the use of old vines on a wine label is unregulated. But unlike reserve, which has been rendered meaningless by greedy marketers, “old vines” is still treated with respect. Winemakers use it to say something important about the vineyard from which the wine was produced. It’s old! And that’s good!

Our favorite ‘Old Vine’ served at this tasting- too many to say. Like I said it became muddled after the fourth wine. Keep a wine tasting simple, so the students and guest are not overwhelmed. I however feel Zin’s are over looked, and outside my taste for the favorite Pinot Noir varietal, I would open up a good California Wilson Zin (many have almost 16 % alcohol) in a heartbeat!


Chef Elizabeth Stelling Food ~ Wine ~ Fun!

Get ready for No Kid Hungry Great American Tweet-a Thon 9/20 #nokidhungry

On Sept 20th there will be a Great American Dine-out Tweet a Thon at participating restaurants to combat hunger.
Short and simple. Nothing more to say. Just tweet and get the word out. Hashtag #Nokidhungry

Click here for more info from Share Our Strength


Cool wines for a hot summer day in New Jersey: Bruno Giacosa Dolcetto D’Alba (via Partners In Wine Club Press)

Dolcetto d’Alba goes well with the fall in New Jersey

Cool wines for a hot summer day in New Jersey: Bruno Giacosa Dolcetto D'Alba It's summertime and I need something cool to drink. My husband always warns me about drinking in my office, but there is so much wine to taste and write about that sometimes I just can't help myself(LOL) Summer is upon us in New Jersey, it's time to lighten up on the heavier wines and enjoy some refreshing  reds and whites. I headed for The Bruno Giacosa Dolcetto d'Alba.  Just absolutely gorgeous in the glass. Great deep red color. … Read More

via Partners In Wine Club Press

When Its Time For Wine, It Can Be Spectacular

Opus One 1999

Aging wine can be a tricky thing. You have to be comfortable with spending money on wine, and letting it lie on its side until the right moment arrives. When is that? Not sure, then read up on the wines, and follow a few simple procedures- temperature, keeping it in a dark place, and on its side. A temperature controlled environment is the best, but understandably if one cannot afford to build a cellar, or basement area, then an upright refrigerated unit works.

How do you know a wine is meant to be aged? Here are a few notes-

Knowing how long to age wines can seem difficult. There are many types of grapes, many methods of production, a great variety of storage conditions and an overwhelming number of personal preferences. Each of these factors has an impact on how long a wine should be held before drinking. In general, wines gain complexity and lose fruitiness as they age. Tannic red wines also mellow and become softer as they age. Once a wine reaches maturity, it will usually plateau before slowly going downhill. Different grapes make wines with different aging profiles. As an example, most Cabernet Sauvignon will age for longer periods than most Merlot’s.

Of all the wines produced, more than 90% are designed to be consumed within a couple of years after they are produced. Understand that it is just as possible to age a wine for too long a time as it is to age it for too little a time.

In general, more expensive wines are usually designed to become better with age. Most inexpensive wines do not benefit from aging.

If you are not sure then read, or do your research. The internet is full of wine sites, forums and blogs, so it would be almost impossible not to find out a recommended aging time-line for your bottle of wine.

Hubby and I opened up this Opus One with a meal at Ruth Chris Steak House. Corkage fee of $15 for a 1999 was a bargain. They did offer an 06 for $210, but you can purchase them for around $100, sometimes less if the store wants to unload them. Friends have often purchased wines off of Ebay, but unless you trust how it was stored, and the temperature, be careful.

I was disappointed in the Ribeye I had, over cooked, but hubby’s lamb chops were perfect. Sure I could have sent it back, but by the time we waited and arrived for dinner, I was hungry. They removed some of the bill for the mistake. I however feel a good Ribeye on the home grill is by far the best experience. Eating out is risky, and an expensive lesson.

Bordeaux Blend- Cab and other grapes

Opus One has lost some of its momentum in the wine connoisseur circles, but we felt it had aged perfectly. There are some higher end wines out there, but Opus One is still producing some good grapes, and is perfect for aging. Mellow and meaty- great with grilled meats. The recommendation for this wine was to open no later than 2012, so it just felt right to enjoy the wine. The best part of our meal was the company and the wine by far!


Chef Elizabeth Stelling Food ~ Wine ~ Fun!

Unique opportunity from CSN: A $35 giftcard giveaway!

Our friends at CSN have presented Partners in Wine Club with a unique opportunity to give away a $35 gift certificate to one of our subscribers. For those that are unaware, CSN stores has over 200 stores; everything from modern bedding accessories to wine accessories. You name it, they have quite a collection! Visit their site and see for yourself!

GIVE AWAY RULES: All you need for the random drawing is to subscribe to our blog ( on the right side of our site ) with a valid email address or  add a comment to this post with a valid email address. It’s that easy!

The winner will be notified by email. The contest ends October 15th, 2010 at which time all entries must be in. US entries only.

Cheers! and good luck! -Adrienne