The Wineaux Guy™ has an amazing palate, although he's very reticent about talking about it. He actually talked his way through the tastings and because he was so right on, I really didn't have any reason to alter our assessments. He's really good!
Of course, it was 100°F in Vegas, so I guess summer is in the eye of the beholder. Not quite Surface of the Sun temps, but not too far off.
As many of you know, I 86'd George Clooney a couple of months ago in favor of new hotness, Eduardo Verástegui, who brought out my inner Dirty Old Lady. In which I revel.
It's Saturday night, and I've spent the last several hours visiting my mother in the hospital (she's doing fine, by the way. Flirting with the young single male help. She's 90 and disappointed that they won't flirt back), and talking to the Wineaux Guy.
So just how good could an 11-year-old Napa Cab be? Please. You’re kidding, right?
Let me explain. We already know that not every Rosé is like sex. I mean, after all, White Zinfandel is a Rosé. I mean, technically speaking. But really. Ew.
I'm going to be 60 my next birthday. Do I want to spend a gazillion dollars for a wine that will be good enough to drink in ten or more years, possibly "peaking" in 25? Uh. No.
One of the complaints I've received about my occasional tasting notes and/or videos is that I'm tasting wines that sometimes cannot be purchased anywhere any more. I would like to say I'm sorry, but I'm really not.
I dunno. Something about "Hug" and "Deer" just seemed to fit. But I digress.
What was for dessert? A few Bat Nuts, of course.
I'm quite the advocate (Wine Advocate ... get it?) of cooler temperatures for red wines than what we're used to. We Americans tend to think that "room temperature" equals "warm." Kind of how many Americans tend to think that "Chihuahua" equals "cute."
As an example, venison is now being farm-raised, and therefore, it can be presumed, grain finished. Wave good-bye to the luscious, natural wild venison flavor! Let's go for American Bland!