I'm a traditionalist; white wine doesn't pair with rib-eye and Cab doesn't pair with shrimp, period. However, when an opportunity presents itself to pair my wines with hot dogs, I don't see much downside. It's a hot dog, I can drop the pretense.

The pairings were done on a working crush pad at the winery and I chilled my wines before eating the hot dogs (it's 100 degrees up in Healdsburg).

The first dog incorporated a Southwest or Tex-Mex flavor profile; the second is a spin on a banh mi Vietnamese sandwich.

Tex-Mex Hot Dog with the 2014 Mastro Scheidt Il Bruno Sangiovese

The Tex-Mex style dog used a Niman Ranch uncured hot dog, a smear of paprika honey mustard on each side of a normal hot dog bun, some pickled jalapeno pineapple salsa, corn cotija salsa and finally a few pieces of fried chorizo on top. The acid and heat from the jalapeno pineapple salsa combined with the cotija cheese are what bring this hot dog to the next level. Sweet, savory, hot, pickled, cool and fat from the chorizo and hot dog for some reason all work with my Sangiovese. I'm not just saying it, it works, but I wouldn't have ever thought to pair all this stuff together with a Sangiovese.

Banh Mi Hot Dog with the 2015 Mastro Scheidt Hunter White Wine

The minute I heard "banh mi" I thought of my white wine blend. Since the first vintage, my white wine, The Hunter, has always had citrus flavors which allow generally solid pairings with Thai and Vietnamese foods. With the addition of Muscadelle to The Hunter in 2015, a wider range of spicy flavors have begun to pair well with my white wine.

The Banh Mi hot dog had some lightly pickled hot red chili which added zing and heat to the hot dog and paired off with The Hunter well. Add the richness of a peanut sauce and the fat from the Niman hot dog, and the citrus flavors in the wine cut through, again harmoniously. The hot dog itself was fun because it plays on textures, heat, Thai/Vietnamese flavors that is so far away from a ballpark hot dog, I'm surprised more people don't demand more condiments at the ball game.

Let's get something clear...I hate yard work.

Mowing the lawn, raking leaves, raking the other neighbor's leaves and pine needles pretty much all sucks. The smell of freshly cut grass does nothing for me because I can't smell it over the lawn mower exhaust to begin with. If I want to smell freshly cut grass, I'll open a bottle of Sav Blanc.

However, I'm willing to put in good labor for fruit. Makes sense, I make wine. So I'm willing to put in whatever effort it takes to have great tomatoes all summer long. I'm reasonably hard-core about NOT buying tomatoes in December or any other month in California other than the summer months. Canned tomatoes are just fine for sauces and stews in the winter anyway.

So planting 18 tomato plants this season, along with 4 basil plants, should allow me to get my fix in for the season. For those that care, I have included a diagram of the plantings as well as a picture of the garden area. The other two trees on the right are Apricot and Orange. The Apricot tree has bloomed and I will take measures to eliminate any bird/critter threats to my plants and trees.