Named after Ruben the Rubber Chicken! Marsanne, Roussanne, and Grenache Blanc.
One Mean Mother Rubber. Chicken.
I know what you’re thinking - “Did he score 90 points or only 89?... What is the difference between licorice and star anise anyway and what’s this *%#&@! business of creme brulee or vanilla?” Well, punk, I’m the one holding the corkscrew and your glass is empty. I may look boneless and cheap, but you don’t want to call me Poly behind my back if you know what’s good for you. The name’s Ruben but you can just call me One Mean Mother Rubber. Chicken. And now you’ve got to ask yourself one question: “Do I feel thirsty?” Well, do ya punk?
(contributed by Mike Holland, “Write on Ruben’s Backside” Contest Winner)
These tasting notes are often based on the winemaker’s notes. Well, this time he told me that this blend had aromas of pear, quince and saffron, white truffle and jasmine. Quince and Truffle? You won’t find that combination in the Bath Soap Dept.! Then he goes on to mention flavors of lemongrass, white peach, and honey. Is this insane or what? Well, what I can tell you is that this blend is pretty damn yummy, and has a long creamy finish. And there is nothing wrong with a long creamy finish, I always say.
Gold Medal, San Francisco Chronicle Wine Competition
38% Marsanne, 38% Roussanne, 24% Grenache Blanc - all from Clondaire Vineyard
Food Pairing Notes
He said creamy! Soft creamy cheeses,
BBQ’d Chicken, Spanish or Asian dishes.
Try with some quince paste on a slice of Brie! On a Ritz…!!.
Or, Polenta, with Chanterelles, Asiago and a drizzle of white truffle oil….
Or, grilled Seabass with a little mango buerre blanc….