Day two with the bottle of Torrontes discussed in the post immediately below this one was a bit better than the first day. Sadly, it was better only because I put a thorough chill on the wine. Once the wine began to warm a little in glass the saccharine taste returned.
The pizza was done on the charcoal grill. There was a good crust, tomato sauce, fresh sliced tomatoes, provolone cheese, pepperoni and fresh mozzarella cheese. Some fresh basil was scattered over the top when it came off the grill. The pizza was first class. The wine wasn't.
I will be away for a little over a week doing some on site research in the northern California wine country. I'm sure there will be a note or two when I return.
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