Al Spoler

Pierre Boniface Sparkling Rose, Caprice des Rocailles NV *1/2
Travis Chardonnay, Monterey '09 **
Panarroz (Syrah, Mourvedre, Granacia blend) Jumilla ;09 **1/2
Alfredo Roca Pinot Noir, San Rafael Mendoza '10 *1/2

Robert Sinskey Vyds. Vin Gris of Pinot Noir, Los Carneros '10 ***
Calera Vin Gris de Pinot Noir, Central Coast '10 **1/2
Cline Mourvedre Rosé, Contra Coasta '10 **
Guigal Tavel Rosé '09 **1/2

Given the abundance of food that is available to us during the summer, it makes a lot of sense to see how much diversity we can work into our menus.  One item that can easily disappear from the summer table is soup.  Customarily, we have our soups piping hot, better to ward off the chill of winter.  But we can very easily put that chill into the soup and come up with recipes that refresh us during the hot months.

Santa Cristina Pinot Grigio, Sicilia '10  *1/2
Santa Cristina Campogrande Orvieto, DOC Classico '10**
Santa Cristina Sangeovese Toscana IGT '09 *1/2
Santa Cristina Chianti Superiore '09 **

Sooner or later, whether it's during a Caribbean vacation or a City Fair, you're going to come across a stand selling Jamaican Jerk food.  Putting aside the obvious bad jokes, a dish like Jerk Chicken can be a real eye opener.  We decided to look into this very old approach to seasoning and see what we could find out.  And first of all, we realized that Jamaican Jerk recipes are not for the timid palates of the world.

Rhubarb is a funny kind of vegetable.  Although it is famously bitter, it is almost always used in desserts.  The bottom part of the plant is a lot like scarlet celery, the top, like a fern.  And oh yes, the top part is poisonous, so they say.  Many people confess that early bad experiences with rhubarb kept them away from it.

Pilsner Urquel, Czech Republic **
Victory Prima Pils, Pennsylvania **1/2
Heavy Seas Small Craft Warnings, Uber Pils, Maryland ***
Troegs Sunshine Pils, Pennsylvania

Last week Al told you about a marvelous little restaurant he found on the Caribbean island of St.

A few weeks ago Al was lucky enough to spend 9 days on the island of St. Martin in the Caribbean.  The island is known for its high caliber of gastronomy, which is a great attraction.  He found a marvelous little restaurant in the town of Grand Case called L'Estaminet, which absolutely delighted him.  Al ate there three nights in a row, and had enjoyable chats with the owners Carole Dutil (front of the house) and Chef Una Urfalinno.  (Go to www.estaminet-sxm.com for info.)

Eroica Riseling, Washington 2004 **;  2005 **1/2;   2009 ***
Chateau Ste. Michelle Riesling, Cold Creek Vineyard '09 **1/2