About every two weeks I open a bottle of wine for dinner that tastes nothing like I expected. One sentence summaries of my recent wine picking failures:

1.) Nero d’Avola with enough oak it tasted like jerky…
2.) A perfect, light salmon colored rose tasting like Jolly Ranchers in Zima…
3.) A cheap white that was supposed to be dry but was soooo banana I’d swear someone Robot Couped circus peanuts into some Gallo Mountain Chablis.

And that was just last month. No one’s immune to choosing a bad bottle, even moi. Knowing something about wine is kinda like knowing something about Blackjack. You win more, because you end up on the right side of the odds. But the odds still catch up to you every once and a while. So whether you chose poorly or you’re left with half drunk swill the morning after a bar-b-que…

When life gives you swill, make vinegar.

Reduce, Reuse, Drizzle
in this issue of the Seattle Weekly