That's right! Cabernet Sauvignon pomace (left overs from crush, seeds, skins, stems) made into a gluten free (I am gluten free) flour!! Awesome!

I made homemade pasta for the first time. Gluten free and high altitude! Rick is Italian too, so no freakn pressure there!! There should be a bloody cooking medal for that type of cooking.

No, it's not pretty. However, it was quite tasty and my favorite color, PURPLE! =) Suddenly I want the pasta attachment for my kitchen aid mixer. You just can't get it as thin as you need to with a roller and 2 glasses of Green Truck Chardonnay in ya!! Yes, I am a little like Julia, a lot of wine for me and way less for the food!

Rick and I made a Yellow Tail Cabernet Sauvignon tomato sauce with fresh herbs from my garden. It went very well with it. OH! I also added a few drops of white truffle oil on top for some earthy decadence! Mmmmm.

Now on to mastering the thickness of the pasta!

Assignment 4 of my UC Davis Class *twitch*!

I turned in assignment 4..............

It was an experiment with two wines. Both of the same varietal and from the same winery/region but 6-10 years apart. I picked Cabernet Sauvignon. I had a 2006 Cab on hand from a past job at Creekside. Yeah, thank god Bill Donahue (owner) was nice enough to give me a 2000 Cabernet Sauvignon for my experiment.

So I opened both bottles and poured a sizable glass of both. I had to check the wines at one week intervals for 4 weeks. So I had a friggn science project on my kitchen counter! Ick... The 2006 started to grow some nasty ring of yeast/bacteria and smelled like a sewer from hell! I had to smell that glass 2 more times after the initial alien invasion of bacteria! God awful!! See above pics!

So hopefully my lengthy, mind numbing, drinking copious amounts of wine while writing it, scientific blah blah essay will get a good grade! =)

Cateau Domestico!

Even cats love wine!!

First Post!

Hello there.......space! I am a medieval geek and a wine student currently in my second class of 5 at UC Davis. Which, while I am grateful to be in this school, I want to rip my hair out! The dry scientific text book is enough to make me jump into a vat of fermenting Merlot!! More too come!

I will post interesting facts, school crap, cooking with wine, and my hands on experience drama at local wineries! More too come!