Last night I went to dinner at Saffron, one of the most highly known restaurants in Walla Walla. The food was actually quite amazing and the wine was just as good. It was a 2004 Bandol from something Tempier (I'm not good with producer names). It was quite tasty though, very full bodied, and just delicious.
Bandol is a region in Provence, France. The red wines must be at least 50% Mouvedre and no more than 15% combination of Syrah and Carignan. Confusing rules but awesome wine.
Currently rather than finishing my unfinished and late Irrigation homework, I'm cleaning my entire apartment down to my armpit hairs. This is actually a much more fun and rewarding activity. There are reasons for this though, and maybe I'll delve into them when I'm in the mood.
For now my major predicament in life lies in fish. What should I season the salmon with and with which wine shall it be consumed? The answer lies within.
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