We recently had some spicy meals - take-out Thai, followed by chicken stir fry - that called for a wine that could stand tall, and we found one in Tait's Ball Buster 2005. The name and its in-your-face humor give away that it's Australian, and you would therefore probably guess that it is a Shiraz blend. And you'd be right. From the Barossa Valley, the Ball Buster provides a spicy kick to the head for your palette, but thanks to the small amounts of cabernet sauvignon and merlot, it also has a round finish with underlying fruit and floral notes. I'd put it right up there with The Dead Arm for it's ability to match well with powerful and complex flavors, and would even recommend it for heavier/fattier foods like ribs. Wow!
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Earlier this week, JBL and I marked our 7-year anniversary. Seven years of wine and roses, of cooking and laughing, of loving kids and sometimes being happily without them, of being best friends. I can't put into words how happy he makes me, or how thankful I am to have him as my partner for life. Eternity is not long enough. Sorry for the sap, but may all who read this have Big Love in their lives....
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