Ordinarily, Pinot Gris is made into a white wine. A Pinot Gris Rosé is a different beast altogether.
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.