Hello, do you know me? I am a cat of great distinction and taste by the name Othello. You should know that I am both very busy and important.
It's rare that I post here because I have not yet been able to suss out the password to Barrett's account. He's walked away to work on some dish or another for Sunday's Is My Blog Burning? I don't mind telling you that he's sneaky, and that he keeps a can of compressed air at the desk that makes an awful noise and smells terrible. Usually I decline to remain in the area when he's at the computer and blowing that stuff around. We gourmands are awfully sensitive to smell, you know.
Well, as you can see from the photo, I enjoy relaxing after a nice bowl of kibble (or perhaps tuna tartare, or chicken tartare, or lizard tartare, or anything that's slow, small and not too toothy tartare) with a fine glass of wine. Naturally, I prefer blood colored reds. I usually prefer a Chateau LaTour or a Margaux or even a Haut Brion, but recently I've become enamored of Oregon Pinot Noirs.
Oregon? But isn't that the weak sister to California which is the weak sister to France? Certainly, these wines aren't as haut as the great vintage French Burgundies from the top estates, but I must point out that my staff has been lax in maximizing their earning potential, so we rarely get to sample even something so basic as a 1961 Mouton Rothschild. I've had to learn to make do.
Well, I found (or rather the big freak brought home) a 2002 vintage wine called Big Fire from Oregon's R. Stuart and Company. This pinot noir is unfiltered and made from grapes from several vineyards around McMinnville, Oregon.
Leaving the wine unfiltered means you will encounter some sediment, but the bold bright flavor is well worth it. I prefer wines with just a hint of tuna, but the plum, berry, and rasin notes with a cherry finish will make most people happy even without the fish.
The best part is that this wine is only $13.95 a bottle at Sam's in Chicago. You could certainly pair this wine with any big-flavor food. I've recently seen it work well with a rich mushroom risotto that Barrett is working on for the site. I personally would rather pair it with a mouse-room risotto, but hey, I don't have opposable thumbs.
I'm sure a case of the stuff will be showing up at our place soon. I don't care about the bottles, but I claim dibs on the box.
If you're foolish and decline to take wine advice from a cat, go take it from that chap over at Vinography. He liked it as well.
Now if you'll excuse me I have some important napping to do.