In between there will be roaming the California coast from Santa Barbara to Solvang, Paso Robles to Monterey. My cameras and notepads are at the ready, and I’m jonesing for adventure.
Reviews
Sometimes You Just Want a Glass of Wine
As I noted earlier, I didn’t need something from the I-Can’t-Believe-I-Spent-That-Much-For-A-Bottle-Of-Wine cooler. So the Hahn Pinot fit the bill perfectly.
Pinirvana (That’s Pinot Nirvana)
The finish was exquisite, lengthy, and sensual, which gave me a “moment” which the men around me immediately noticed.
Big Dog’s Food and Beer Pairing Tapping Party
If you come into this bar to cheer for the other team, you do so at your own peril.
California Pizza Kitchen – Good Food, Good Wine, Good Cause
It’s a stick of butter disguised as a cake. It’s so good. So rich. I felt my thighs fluff and my arteries harden from just one bite.
Marche Bacchus – Ideal Alternative to The Strip
My friend John Curtas of Eating Las Vegas fame told me in my early Vegas Wineaux blogging career, “don’t review a restaurant after only one visit.” Well, he’s a genuine restaurant critic with years of experience, and except for the occasional stellar or stinky incident, I have taken his advice to heart.
New Vista Beer Festival: A Wineaux in Beerland (Part 3)
So the overall review of the beers is a positive one. The lagers were novice-friendly, the ales, porters, and stouts (what few there were) were complex and mouthfilling. The IPAs ranged from gently hoppy to “Dude, where’s my tongue?”
New Vista Beer Festival: A Wineaux in Beerland (Part 2)
The finish was pleasantly bitter, hinting of Meyer lemon and coffee. Delicious. And did a fairly good job of slapping my palate around a bit.
Embers in Summerlin – Brunch Notes
According to the reviews a là Groupon, this is an outstanding restaurant – “The Best Restaurant in Summerlin” it said.
Okay. I’ll bite.
New Vista Beer Festival: A Wineaux in Beerland (Part 1)
Someone had said that they had really good food and were a “microbrewery” with “hand-crafted beers.” Whatever that was.
An Evening at Mezzo
As one person told me, “I’ve always wanted to learn about wines, and thought this was a good place to start.” Indeed.
Following Zach – Part Three. Herbs & Rye.
I compare a good mixologist to a good chef; he’s someone who knows his ingredients, preparation, best practices, and how the resulting cocktail should taste.
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