Friday night I hosted a wine and BBQ party. For you cityfolk, when I say BBQ I am referring to a specific type of dish. In this case pork cooked in a Vinegar-based sauce. Although, there was grilling involved, BBQ does not equal grilling.

The Vintner recommended some Virginia semi-dry reds, which went really well with the BBQ. I also added a couple of whites and a bottle of peach wine that I made last year.

I measured the popularity of the wine based on how much was left in each bottle, results are below the pictures:





Waterford Vineyards 2004 Chambourcin -- 33% gone.
Loudoun Valley 2001 Dynasty -- 90% gone.
Madison of Virginia Shiraz -- 66% gone.
Horton 2004 Viognier -- 100% gone.
Stillhouse Vineyards 2004 Seyval Blanc -- 100% gone.
Steindorfer 1997 Eiswein Cuvee Klaus -- 100% gone.
Veramar Rooster Red Table Wine -- 40% gone.
Diablo Creek 2003 Cabernet Sauvignon -- 66% gone.
Home Brew 2005 Peach Wine -- 100% gone.
Home Brew 2003 Pear Mead -- 100% gone.