The key to a beautiful Pho is the broth. Even if I hadn’t learned that later, it’s something I knew intuitively; the aroma was intoxicating, fragrant, and heady.
Downtown Vegas will be a force and although it will probably forever be in the shadow of the far more glamorous Strip, will be a place where locals can come to get their Vegas on.
There was much spitting and dumping which broke my heart. Okay, so I did more dumping since I’m still uncertain about spitting in public. The dribble issue, you see.
While the visit to Caesar’s was pretty horrific – in fact, I haven’t returned – the one jewel was the glass of Calera Pinot Noir which was presented to me to make up for all of the Wine Fubars they had committed.
One month later, I finally decided to taste it. Had to let it *age,* you know.
Do you think I’m going to say bad things about a well-made example of my favorite varietal? I think not.
This is the time of year when the words “hot soup” can cause a smiling physical reaction. Even in Las Vegas it’s very cold (25°F when I left for work this morning), and the vision of curling up with a blanket and a bowl of hot soup is oh so comforting.
It had a distinctly candy-ish artificial taste on the palate and the finish was nonexistent. Thank goodness. I certainly didn’t want to have that lingering in my mouth!
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.
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.
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.
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.