But we sure will taste it! Yes, the first batch of Wrecking Ball Cab will go into the hopper this week, as my kit and juice arrived at the shop on Monday. I am starting with juice, and, if everything works out, next time I will try buying the fruit and processing it all myself. Maybe. Let’s just see how this goes…

The juice is from Cali, though no region or vintage is listed, so we will call it 2009. And we WILL taste it along the way. After the first stage fermentation, I am hoping to transfer it into French oak, and see how much I can transform pre-processed juice. I will taste it every month (at least…depending on how good it is, I might have to taste it every day!). If there is anything left to bottle, I will bring one into the shop for sampling.

In the meantime, we are getting ready to wrap up another year here at the Bistro. This was our first full year, and our business changed halfway through to include a kitchen…so 2010 will be our first full year as a restaurant. But the wine has remained constant, and we will have a lot coming in this week, as we have been cleaned out by you wine drinkers! We will have a couple new ones, including the Loco and the Seghesio Zinfandel, both absolutely delicious wines.

We will also have a Champagne tasting Thursday, and stay open until midnight so our customers can toast the New Year, and watch the Boardwalk fireworks from our heated deck. If you don’t have plans, come on up, and if you do have plans, change them!

Anyway, our week started with a very nice, 15-year-old Cab from Kenwood. Lee, from Ocean South, brought it from his private stock, just for the hell of it (our favorite kind of wine). It was a 1994 20th Anniversary Artist Series, which was not only delicious, but also featured a naked lady on the label. We decanted it, and the first couple sips showed bold tannins on the mid-palate, but as the wine settled, those tannins melted away and the wine became nicely balanced. Another five years in the cellar and this one will be stellar (or, would have been, if we hadn’t polished it off!).

There was also a bold Shiraz, balanced with about 4% Viognier. A real fruit bomb, which would have been perfect with a flourless chocolate torte with ganache. Although, quite frankly, it was pretty good all by itself. Add to that a Syrah, a Cab and a Sonoma Zinfandel, and you have a pretty decent evening (or late afternoon…whatever).

We are working on some creative new specials for the coming year, so check back often to see what happens to our menu. The baked grits were a big hit this past Sunday, and I am making something different for brunch this coming week…or should I say, next year? I can’t believe that I just got used to writing 2009, and now it will be 2010. And how do you say that? Do you say “O-10?” Or do you just say “10?” I am so confused!

Either way, this year went by quickly for us, and we are looking forward to this coming year, especially the summer season – a full season with an open kitchen. In the meantime, take a break from the holiday to-ing and fro-ing, and come on down to the Treehouse Bistro, and let the 2 Wine Guys @ The Grind pour you a glass and fix you a plate!

Shawn