Rummaging around the basement earlier looking for something to cook the pot roast in, I found this.

Hm, vintage 2004 Three-Buck-Chuck. One wonders, will 8 years of cellar aging make it, um, drinkable? Let’s see.

The plastic cork is the color of ink. Should I stop now, or call the EPA? Let’s try a tiny bit, before we take the plunge and dump it into tomorrow night’s dinner.

I wouldn’t say it’s nose was non-descript. It was descript, in a low-key way that made you glad it kept its modesty. Once in the glass, swirling it around revealed notes of a just-used kitchen sink and last week’s laundry. That taste was assertively bland, with overtones, undertones and mid-tones of grape jelly and clorox.

Of course, wine of this caliber isn’t meant be aged. Or drank, technically speaking. But we’ll see how the brisket turns out.

I put in into the slow-cooker with a bouquet of fresh herbs from the garden — rosemary, lemon thyme, oregano, parsley, plus a bay leaf, a whole clove and a small stick of cinnamon. Salt, pepper, 3-buck himself and some stock finished it out, along with a package of brown mushrooms, sliced onion, a few anchovies and three cloves of garlic. We’ll cook it all overnight, chill during the day so we can skim off the fat, and reheat.

It will not be nondescript.

Tom McGee has been building web sites since 1995, and blogging here since 2006. Currently a senior developer at Seton Hall University, he's also a freelance web programmer and musician. Contact him if you have the need for a blog, web site, redesign or custom programming!

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