Jocularity and minds-in-the-gutter snickering aside, I want to talk about my first time with specific types and varietals of wines and the impact that they made on my wine-loving experience.
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!
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.
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.
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.
There were no smiles, just puzzled, furrowed brows. Except for mine, of course. I had a barely-contained evil grin.
The finish was exquisite, lengthy, and sensual, which gave me a “I’ll have what’s she’s having” moment which the men around me immediately noticed.