While recuperating from even relatively minor surgery is, by design, ridiculously boring, it’s necessary so that one can do stuff afterward. And because there’s a lot of stuff that I want to do, I’m following doctor’s orders to the “T.” Mostly.

These long hot summer days have spurred my creativity in the kitchen. I’ve been living on fruits and veggies and other summer foods almost exclusively. Because there’s such a (cheap) abundance, I’ve gotten a little creative with some of the foods, and searched for and made up some recipes to enjoy that are Vegas-heat friendly.

On Wednesday, for example, to celebrate the one week anniversary of my knee surgery, I braised a small brisket with caramelized onions, garlic, celery, allspice, carrots, and red wine. For my summer veggie dish, I made an amazing kale salad of fresh kale (of course), chopped white onion, parsley, diced fresh tomatoes, fresh lemon juice, EVOO, fresh pressed garlic, and toasted pine nuts. Thanks to Whole Foods for the recipe inspiration.  As an aside, when I pan toasted the pine nuts, I toasted them just a little too much which added a slight bacon-y flavor! Summer fresh and filling, the salad was the perfect accompaniment to the brisket and pasta dinner. Accompanying this meal was a generous glass of 2003 Parker Family Vineyards Cabernet Sauvignon. Perfect for a summer evening.

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One of the things I’m happy about when doing a wine review is the fact that I usually have some familiarity with the varietal/blend, or I know someone who does.  That way I come across as someone who’s schooled, knowledgeable, wine-savvy, and has a clue. Not the case here!

The review actually began with an early evening phone call from Rod, the Wineaux Guy.  Instead of the usual sweet nothings, he started off with a “What do you know about Mourvèdre?”

“Uhh…   Not much.”

As it turned out, he had opened up a bottle of 2007 Hug Cellars Santa Barbara Highlands  Vineyard Mourvèdre – Santa Barbara County, and it had thrown him just a bit.

“I don’t know what I’m supposed to be smelling or tasting,” he explained.  ”It’s so different.”

OF COURSE I had to open up my bottle of Mourvèdre – a few days later, that is – and try it for myself.  This wasn’t a one-time, in-one-sitting tasting.  This turned out to be a three-day adventure for him and a nearly identical adventure for me.  And most of it’s ’cause we don’t know everything we should know about Mourvèdre.  But we do know just enough to be dangerous.

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