WTN: Barbera and Chinon in an early blizzard

Forecast of snow showers changed to snow, next thing you know they're saying blizzard. But Sunday evening it was still mostly drivable, and I brought Betsy's parents over for dinner. With pasta and a puttanesca sauce, the 2008 Stefano Farina Barbera d'Alba. Medium acids, medium fruit, light to medium body. Red fruits, hint of spice Acceptable, and it was dirt cheap. B-

After I got in-laws back to accomodations (snow was really whirling, made for fun shoveling at both ends as well as driving) sat back and watched the storm (and had a larger glass than I had at dinner). Woke up to a winter wonderland, and a big day of combining work with shoveling (my house, house where her parents were staying, ex-landlady's house, 3 vans, office). I was pretty beat when I got home. So out of town guests didn't make it (made it to NYC, decided not to risk suburbs), so 4 for dinner rather than 8. She had planned a dinner based on not driving, just food from pantry, fridge, and freezer. It was actually delicious, a riff on cassoulet, with green flageotets, chicken thighs, pork, and franks. Plus kale on toast a la Zuni, and the 2009 Baudry "Les Granges" Chinon. Fresh, light tannins, nice acidity, red currant jam (not jammy though), a bit of smoke. A little shorter on finish than I expected, but a solid Chinon and nice as the entry level wine. B/B+

The cooking wine was the 2009 Anselmi San Vincenzo, a solid Soave in IGT clothing as always. Almonds and white fruits, clean.

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.  In this particular case, even less accuracy, as my average-at-best physical skills were further hampered by a cold.

[David M. Bueker]

Thanks for the Baudry note.

They originally called for a blizzard in Baltimore, and by the time it was all over there was less than an inch of snow. At least the drive home was not affected.

Plus kale on toast a la Zuni, and

... even less accuracy, as my average-at-best physical skills were further hampered by a cold.

I'm fighting a slight bout with the cold, myself. Thanks for the notes and hope you feel better.
I notice that you/Betsy does quite a bit of Zuni cooking. I've been meaning to ask, and will do so now, but is this the one that's based on the restaurant in San Francisco? Or is it something else? If so, I remember that terrific brick-flattened roasted chicken dish that I always ordered at the restaurant when I lived/worked in SFO for a few years during the early part of the decade.

David, glad your drive was ok. Sunday night I had to drive my in=laws 3 blocks, round trip was plenty for me- I'm a pretty confident snow driver, but this was close to white out.

Ramon, yes this was a Zuni Cafe Cookbook (Judy Rodgers) recipe, the one in SF. Great recipe- onions, garlic, dried chile, kale. Serve over garlic rubbed toast. Several variations, top w/Pecorino and/or proscuitto, or my fave- fried egg with a dash of red wine vinegar. Betsy likes the cookbook a lot, I have to say for me and my arrested attention span, I'll just eat from it, not cook - the roast chicken recipe is 4 pages long. Actually, Betsy often makes the Zuni roast chicken bread salad recipe, but lately has done it using the Bouchon chicken recipe (since Zuni recipe includes 2 days prep!). But while complicated - except the kale recipe(s)- I think I've really liked every recipe in the book.

Great recipe- onions, garlic, dried chile, kale. Serve over garlic rubbed toast. Several variations, top w/Pecorino and/or proscuitto, or my fave- fried egg with a dash of red wine vinegar.

Somehow, I thought that there has to be something more than just "kale on toast". I'm not really a big kale fan, but when the recipe calls for other yummy stuff, as above, then I probably would like "kale on toast" too. i'm impressed with Zuni's take on comfort foods.