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Also, even more exciting, is that in a weird and strange turn of events, in about a week, I will be promoted from service staff member to wine staff member. Meaning that I get to come in early every day and stay late every day to do wine stuff. And it means that I'll be the third and final person on the wine staff. Right now we have a wine director and a sommelier (both of whom are studying for their master's sommelier roles, waiting to be invited to sit for the test) and a guy who is leaving after this week. I'm training right now to assume his position when he leaves.
Could not pull the trigger on DuMol stuff this allocation season. Think they wanted >$60 for their Chards? No thanks.
the last pinot I had from that vineyard tasted like cherries and twizzlers
complex, this was as well. Lots of other fruit flavors, good acidity and good finish too. By all accounts a very nice wine. But you have to love the California fruit. I'd rather buy actual twizzlers for $2.
complex, this was as well. Lots of other fruit flavors, good acidity and good finish too. By all accounts a very nice wine. But you have to love the California fruit. I'd rather buy actual twizzlers for $2.
I am so going to bring some twizzlers in the spring.
Ehh. Agree to disagree. It must come down to variations within producer/vintage/vinification.
Last night was a really interesting Sancerre at Aldea, I'll look it up and poast deets later (on my way out the door right now)