Well, Ladies and gents, I'm done.

I am sick of sitting around, and I have decided, I'm going to get my fat, Lazy ass in shape, and kick some serious ass, And get into a more serious lifestyle. You may see a LOT less of me here, Now. And I'm going to get into the SCCA, And, I may even take up boxing. But I'm NOT cutting my hair, Or going veggie. FVCK THAT. New pics of me will seem alien, cuz, I'm losing fVcking weight like WackoJacko loses noses.

I love you guys....

To bring out the full aroma and flavor of a wine, continually swirl your glass between each sip. That exposes the wine to air and helps open it up.



For summer sipping, keep white wines chilled but not ice-cold. If served too cold, wine flavors close down.



When you barbecue, keep your Ravenswood Zin away from sun and heat. It will show best if served at a cool but not cold 55 to 70 degrees.



A partial bottle of wine can usually be re-corked and enjoyed again a day or two after being opened. But don’t wait longer as flavors will really fade fast.



Aroma is a huge factor in wine flavor, so always remember to take a good long sniff before you sip.



To fully appreciate the complex flavors of a big Ravenswood red, take a generous sip and swish the wine around vigorously in your mouth before swallowing.



The rich, creamy taste you may have noticed in your favorite Chardonnay or Cabernet comes from aging in oak barrels. Some people like lots of oak flavor in their wines, others less.



The Zinfandel vines in California’s Sonoma County are among the oldest in the world. Some, in fact, are more than a century old.



The zesty, robust flavors of Ravenswood Zin pair perfectly with barbecue because they hold their own against spicy sauces and full-flavored meat dishes.



The color of a wine– red, white or anything in between– doesn’t come from the juice of the grapes. Instead, it comes from contact between the juice and wine skins during fermentation. The longer the contact, the darker the wine.



Often, you can tell a big, full flavored red just by its color in the glass– a deep, dark uniform inkiness points to an intense, concentrated wine.



When planning wine for a party, figure on one to one and a half glasses of wine per person and four to five glasses of wine per bottle.



When pouring wine– red or white– fill the glass to the widest part of the bowl. This allows you to enjoy the wine’s aroma to the fullest.



Did you know that wines have “noses?” Well, they do! A wine’s “nose” is simply another way of referring to its aroma or bouquet.



Wine is best stored in a cool, dark spot that is free of vibration. Never store your wine on top of the ‘fridge.



A bottle of Chardonnay makes a great pre-barbecue cocktail. Chardonnay also pairs well with summertime favorites like chicken, fish, shrimp and many salads.



The origins of the Zinfandel grape are obscure, but it was introduced in this country by Italian immigrants in the mid-1800’s.



The simplest rule for wine and food pairing is this… Match darker wines with darker meats and more fully flavored dishes, lighter colored wines with white meats and lighter flavored dishes.



To chill white wine from room temperature, let it sit 30 minutes in the ‘fridge, then open and serve.



Shiraz and Syrah come from one and the same grape. However, Australian vintners use the word shiraz, while the French use Syrah. To add to the confusion, both terms are used here in the U.S.



The word “varietal” refers to the type of grape used to make a wine. Examples of common varietals are Cabernet Sauvignon, Chardonnay, Zinfandel and Merlot.