It's been a good week or so

Dang. I had a post half made and accidentally closed Firefox.
Anyway. My latest and greatest is a bottle I opened last night:
Russian River Valley, Joseph Swan, "Kent the Younger" (Ritchie Vineyard, a block of young vines), Chardonnay 2012
Delicious with seafood linguine in white wine sauce – prawns, squid, mussels bought at Santa Rosa Seafood.
Bright apple and citrus, with some cream from the old used not-good-for-anything-else barrels that Rod used.
He hit the spot! $34.20 club price in 2/15. 14.3% alcohol.
Second, by a thin whisker was Dry Creek Valley, Forchini, "Papa Nonno" 2008.
I took this bottle down to Cucina Paradiso in Petaluma and started it with veal saltimbocca. I finished it this evening with my own sorta kinda Bolognese-like sauce over spaghetti. Jim Forchini is about my age and is also a mechanical engineer by training. That doesn't detract from his winemaking skills! Poppa Nonno is a Tuscan blend, but not exactly, It varies from year to year and usually adds zinfandel to the usual suspect. This bottle was just right for me. I think it had Sangiovese, Zin, Cabernet Sauvignon in it, and there was something else there too. Maybe Petit Sirah, maybe Petit Verdot, maybe something else. No matter, just what I hoped and expected to find. $18.99 at the winery in 2/12. 13.5% alcohol. (Talk about QPR!)
I really like Doug Nalle's wines, and a visit there is always a rewarding experience. I opened this for Mac & Cheese (homemade) and the wine made the meal. Dry Creek Valley, Nalle, Zinfandel, 2011 Doug's style is lighter and more restrained than the standard California Zin. It was good with Mac & Cheese and a bit better with a lemon chicken saute a couple of days later. Brightness in the fruit like raspberries, yet with the DCV underlayer of roots and brambles. Easy on the tongue and a finish that's longer and softer than usual for Zin. $40.00 at the winery in 7/13. 13.7% alcohol. 83% Zin, 13% Petite Sirah, 4% Carignane. I like it when the cepage is on the label.

Congratulations John, I'm very happy to read that large part of your meal is from Italian recipes! Moreover, I'm from Bologna....(were has been invented....bolognese sauce).