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Personally, I have a hard time with Cabernet Sauvignon and Malbec because they are real bruisers. Unless, of course, there's a candlelit, air-conditioned romantic dinner involved...
Right now I will continue to reside in Las Vegas, where except for the fact that we have had a damned eternal summer, I have called home for more than two decades. My bucket list has a crystal ball in it that stubbornly won't let me peer into the future.
No additives and no laboratory gymnastics to get the wines to fit a certain "profile," just fermented grapes in a bottle. What more could you ask for.
Instead of pairing with the dish, I felt that it was coyly teasing it.
It's an end of one era, but the beginning of something just as great.
Inside of the building, there is a stunningly beautiful tasting bar made completely of Onyx and backlit underneath. Wow.
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.
People, like grapes, come in all colors. And like grapes, can sometimes be surprising with their personalities, characteristics, and the way that other people perceive them.
As an example, venison is now being farm-raised, and therefore, it can be presumed, grain finished. Wave good-bye to the luscious, natural wild venison flavor! Let's go for American Bland!
This wasn't a one-time, in-one-sitting tasting. This turned out to be a three-day adventure for him and a nearly identical adventure for me. And most of it's 'cause we don't know everything we should know about Mourvèdre. But we do know just enough to be dangerous.
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