Sommeliers-turned-winemakers: a predictable career move for restaurant wine professionals. Despite the large number of stories such as these among sommeliers, many are not vanity projects; instead, unique endeavors of true passion for a particular region or style.
Don't let the "dry" label mislead you—this is a very flavorful, food-friendly wine that shouldn't be kept just for warm weather. It’s good for snow as well as sun. A delicate nose with notes of citrus and baking spices leads to mineral, tart green apple and spicy mouth-filling flavors with a crisp finish. . Enjoy with a nutty, stronger blue cheese like Rogue Creamery's Smokey Blue and crostini, or alongside a fruit-based tart. Or heck, Grand Marnier French Toast with orange zest and chopped walnuts, if that's your fancy. At this price, keep a few bottles handy for (deserving) company.
On Tuesday, November 9th, the Rhone Rangers will host "Pneumonia's Last Syrah" at Dog Patch Studios in San Francisco.
“In a world of recognizable Cabernet Sauvignon and Merlot, Syrah ends up being a consumer’s third choice,” says Steffanie Anglim. Still a tough sell for wholesalers and restaurants, Syrah tends to sell well in the tasting room, a common observation among wineries. As a former wine bartender, this fact makes sense to me.
The nose is a load of blueberries, chocolate, tobacco - and fresh pecan pie, straight from the oven. All of a sudden, it was autumn, and I was diving into a moist pile of leaves in my front yard. That sweet, bold earth scent filled my mouth, and the finish had a plum and cherry chutney element that reminded me of a holiday in Chicago - trees lit up, walking the Miracle Mile and stopping for a hot apple cider.
"California makes the worst wine in the world," said Grandiose Statement Guy, as he reached for a tasting glass of a red blend I thought he might enjoy. "I'll take a glass of this one! You know my palate well already." I sure do, I thought, as I poured him the requested glass of a Santa Barbara wine. Sigh. There are at least two hundred wine bars in Los Angeles. As one goes out of business, three more pop up - each with something different to offer. As a wine bartender, I'm privy to "behind the counter" info that will make picking your next favorite watering (wine-ering?) hole a piece of cake - and how to make the most of your experience, regardless of your wine knowledge level.