Rockus Bockus Red Wine, 2007

This is a Sonoma County blend of Cabernet Sauvignon, Zinfandel, Syrah, Malbec, Merlot and Petit Verdot. Jeff Bundschu and winemaker Keith Emerson (of Gundlach Bundschu Winery) utilize their extensive knowledge and network to access the best fruit to produce this wine in a style that is bold, fruit-forward, juicy and well priced. This is a modern fruit forward wine with abundant red and black fruit along with sufficient acidity and tannins to lend a moderately serious backbone. On the nose are aromas of fresh raspberry, black cherry, baking spice and wet rocks. In the mouth there are ripe blackberries, cassis, sweet plums and some toasted cardamom. This is a medium bodied wine with a velvety texture and a long graphite tinged zesty finish. This a a lovely wine for a summer barbecue. We purchased the fun wine at Pete’s Wine Shop, in Bellevue, for about $13.

Dill Potato Salad

While Kate and I were growing up in Poughkeepsie, our parents would order great potato salad from John's Market. Helen, the owner, used dill pickles in the potato salad and we both have fond memories of this summer favorite. I served this with apple wood smoked turkey for our 4th of July picnic.

3 lbs. New or Yukon Gold potatoes
2/3 cup mayonnaise
1/4 cup sour cream
1 large dill pickle, chopped
1 tbsp. pickle liquid
1 small onion, chopped
2 celery stalks, chopped
1 tbsp. mustard
1 tbsp. cider or wine vinegar
1 small bunch fresh dill (or 1 tbsp. dried), chopped
1-3 tsp. salt (to taste)
1-2 tsp. black pepper

Boil potatoes until soft, cool under water, then slice into medium chunks. In a large bowl, combine the remaining ingredients with the chunked potatoes. Serve immediately or refrigerate until you are ready to serve.