Rhone Rangers Tasting at Pier 59 Studios

“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.

2006 Deerfield Ranch Old Vine Zinfandel, Buchignani/Garcia Vineyard, Dry Creek Valley

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.

Wine Bar 101: Notes from the Other Side of the Counter

“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.

Erin McGrath

Erin is a  native of the Chicago suburbs, she grew up thinking wine was swill found in boxes and jugs. Lo/behold, Erin moved to the Los Angeles area six years ago and discovered – well, WINE. Vintwined is a record of Erin’s adventures, tastings, likes/dislikes, memories, and travels within the wine industry, focusing on Santa Barbara and [...]