Now this combination is the essence of food and wine. This why people over millennia have embraced the combination where each one complements and lifts the other, making the whole far greater than the two individual parts. Kinda like 50+50=150.
Since my years of spring chickenhood are far behind me, I decided to cap the “aging” time frame at about ten years. Seems reasonable.
When you’re studying for such a career, “likes” and “dislikes” in wine become irrelevant.
“Oh!” said a friend of mine with whom I’d shared my decision, “you’re going to become a sommelier!” Well, maybe. It’s on the list. This is where my OCD kicks in. It’s what I call my “While I’m At It” plan.
This isn’t a just-for-fun extension class where friends and I gather to learn about wine in a more-or-less social setting, but a real, read-100-pages-study-till-your-eyes-bleed-stress-over-midterms-and-finals college class.
While I walked out of VSJ without joining the club, that was by the thinnest of margins and utilizing a willpower I didn’t know I had.
What I mean by “easy” is I can say more stuff than I can write. At least I can say more stuff that people may actually listen to than they will read. In theory, that is.
Alex gave me a look and said, “You lost him?!? With THAT hat?!?” And it’s been an ongoing inside chuckle ever since!
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!