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.
They have come together to show that Paso Robles Cabernet Sauvignon is now a force in the wine world, and they are going to be its evangelists.
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.
You won’t regret it and you’ll taste wines that will make you take a step back (The Wineaux Guy™’s term for a really good wine that stuns you).
Assuming that these questions come from a place of really wanting to know – as opposed to trying to get me to stop – I can think of only one answer: Passion.