Its red wine and cheese night. What about you?
 

2005 Dominus Napa Valley and chive goat cheese.

Sounds good to me!

Just ate a mushroom and asparagus risotto washed down with a bottle of Piper Heidsieck champagne. Delicious, both the food and the wine.

Replace the wine with champagne and cheese with cocaine.

A friend of mine is a VIP room lap dancer and their go-to in the champagne room is Piper. She probably ends up with 3-4 spare bottles after a big weekend and they find their way into my fridge.

Not exactly Cristal, but good stuff.

It's smoke a bowl night for me. :thumbsup

It's a fried chicken & rice night for me :)

i know a lot of people whining about their lack of cheeze!

Haven't done a proper wine and cheese night over my place for a while.

used to do it once a week:

http://farm4.static.flickr.com/3265/...a0aa58a2_o.jpg

I don't know if it's nationally distributed, but Keel and Curley dry blueberry is usually what I go with. Blueberry wine might conjure up a "boones farm" impression but it doesn't taste cheap / sweet or fruity as one might expect. :2 cents:

Nope, green bud and goats milk

I actually used to host nice dinner parties...

back when I had friends. lol


Sabby:)

white powders sorry.

I had some fava beans and a nice chianti!

2006 Burrowing Owl Pinor Noir... and organic pizza (lol) last night at http://www.creekbread.com/

Boone's Farm and fromunda cheese

cheetos and masturbation night over here..

So...a weeknight for you?

Since this thread is still alive I should probably brag that tonite is prime steak night and I'll be pouring Orin Swift's 2005 Papillon.

do you figure skate you look gay :helpme :1orglaugh not that im saying its wrong :1orglaugh im making pot roast and home made bread :)

I can smell you peoples farts from here

Whoever Smelt It, Dealt It.

And yeah baby - wine and cheese and then send them cheese farts that-a-way (points UP)

Can I come over?????

I often have red wine and cheese nights and that partially explains why I am 25 pounds overweight! :1orglaugh

I avoid higher end reds for this and more often than not, go with a Rhone Valley red like Chateauneuf du Pape or Gigondas, which are a happy medium between value/quality/greatness. Cheese? Often a goat cheese, a cheddar, a fontina and a brie. :thumbsup:thumbsup:thumbsup