Quote:
Originally Posted by GerardoG
...so many things to try. I just finished cooking, today Nietos from Mexico (Merlot, Cab Franc and Cab Sauvignon)
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Looks pretty interesting G. I'm right there with you!!!
On the cooking note...
We just prepared our fondue night - some teryaki marinated chicken, seasoned filet, and some shrimp with an awesome dry rub we picked up at Dean and Deluca (citrus ginger). And made a fresh citrus / chicken base cooking style.
May end up back in the cellar before the night is up!!!
👍
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