Forty Bottles of Ringboree

Sterling 2005 Napa Valley Cabernet Sauvignon

Score: 29 Bottles of Ringboree.

Lovely earthy aromas. This is a blend of unspecified Bordeaux-style varietals, presumably Merlot and a touch of Syrah, but mostly Cab. When first opened, a nose-full of raspberries and boysenberries. Opens up to earthy, dusty tastes and aromas, with wonderful pepper that enhanced the home-made-from-scratch chicken tandoori we had it with.

Yes, we usually have a riesling or gewurztraminer with indian food, to offset the spice. This, on the other hand, enhanced the spice, and brought out the ginger and cardamom. Mmmmm.

Mild tannins, medium finish. Had it out on the deck with a mild wind blowing, so it was a little hard to get the other aromas, but there was something sharp and undefinable in the nose that was positively lovely.

Highly recommended, although perhaps a trifle expensive for the quality. Roughly $20 at the neighborhood Kroger wine store.

We just got a Flip, and so are now obliged to document *everything*.

I admit, I'm a beer snob. Surely you knew that before you started reading this. It's hard for me to even try something with the name Budweiser on it, let alone admit that it's not terrible.

It is with great difficulty, therefore, that I admit that the Budweiser American Ale is anything but skunk urine.

To be completely honest, when I tried it, I wanted to like it. I wanted to believe that, even Budweiser, if they put their mind to it, could make a good beer. Sure, they mass-produce swill, and mislabel it "beer", for the ignorant crotch-scratching football-watching hordes to guzzle on their quest for oblivion. I can't really fault them for that. It's a business, and every business sometimes has to make what the customer wants, even if they know it's not the best that they could do. But after a century or so of making that, have they forgotten how to make the real thing? I wanted to believe that they hadn't.

So we got a sixpack of the American Ale. It wasn't colored like a Bud. It didn't reek like a Bud. There was hope.

And, lo and behold, it wasn't terrible. In fact, it was quite tolerable. Even, dare I say it, something I might, in a pinch, order at a restaurant, if it was the only thing on the menu with some color. I'd put it in the same class as Sam Adams or Killians. Admittedly, at the lower end of that class. Not something that I'd order at The Pub, but something I'd order at Applebee's, or in a restaurant in the airport between flights.

So, congratulations, Budweiser. You have demonstrated that you haven't, in fact, forgotten what real beer is. Granted, this makes that other swill you pump out pretty inexcusable, but I suppose that if there's a market for it, someone has to fill it.

I used to know how to talk about wine - finish and mouth feel and legs and aromas - and am rather out of practice now. Even less do I know how to talk about beers. I would like to learn more, but haven't found anybody around here who seems to know enough to teach me. Or perhaps I am asking the wrong people.

Having said that ...

The first beer that I got on my new Pub Passport was the Chimay. I had had Chimay before, and enjoyed it. It has an interestingly bitter flavor, somewhat herbal. It's very light, and has a very short finish. I honestly don't know if I'd ever order it again, but I might.

On my usual scale, I think I'd give Chimay 30 bottles of ringboree. Certainly not one of my favorites, but, still, very pleasant. I'm glad I tried it.

• Chimay website