I’ve also discovered that dried pink grapefruit peel (recipe experiment) has the fragrance of “cat pee” which I find so appealing (no pun intended) in Sauv Blanc.
July, in my opinion, is the convection oven of the Las Vegas year. It’s not Chamber-of-Commerce-poster-child time here in Sin City.
Inside of the building, there is a stunningly beautiful tasting bar made completely of Onyx and backlit underneath. Wow.
Well, after my trip to Paso Robles last month, I’m finding myself eyeballs-deep in post. And I’m the staff!
That chunky, short-haired person talking with Paul is me back then. Now I have long hair. Still chunky. Whatever.
We were having such a good time – and The Wineaux Guy™ was a magnet with his huge hat – that the next thing we knew, we were being escorted out at the end of the event. What!? How did that happen!?
That being said, I was going to go to at least four to five wineries/olive oil producers each day, take lots of pictures, and document everything carefully and thoroughly. Well, two out of three ain’t bad.
It seemed like every American-made Viognier was a wannabe Chardonnay – kept in so much oak that the floral aroma that makes it so distinctive was lost in a sea of butter.
Meanwhile, I have a gazillion pictures, hours of videos, and pages upon pages of notes and observations to sift through as I share my experiences during this wonderful trip.
The Wineaux Guy thankfully talked me off the precipice, insisting that 5:00 a.m. was not “late.” Ok. He had a point.
Of course, there are some wines that are made to be horrific on purpose, and I don’t mind slamming them. With enthusiasm.
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.