Cava Fo' Life Dog

N.V. Torreora Cava, Penedes, Spain ($13.95 at Carmel Cheese Shop)
This was 100% Macabeo and a rarity. Go ahead, try not to love it. You'll fail. It's blessed with aromas of lemon citrus and who the f%$# cares. It's good. Trust me. Buy it. We had this on Lindsay's birthday. Before this, we were fighting about nothing, but then we took a few sips and it lead to make-up-sex bliss. Charm your lady tonight. It works.

Blind Inhibitions

2009 Vadeleinos Verdejo, Rueda, Spain ($12.99 at Whole Foods)
This had aromas of white pepper, pine, and lime zest. Lindsay "My Sweet" Jackson and myself thought the wine was a little green and smelled like a litter box when it was too cold. However, it softened up and was more approachable towards the end.

2010 Epicuro Vermentino, Lazio, Italy ($4.99 at Trader Joe's)
Typically Vermentino would be lighter in flavor and body than the Verdejo, however, we found it oily and waxy like that of a Viognier. It had passionfruit, papaya, and exotic citrus traits. For five bucks, people should be drinking this out of the bottle, taking their shirts off and asking for Mardi Gras beads.

2005 La Loggia Nebbiolo Barbaresco, Piemonte, Italy ($12.99 at Trader Joe's)
This one was a dissapointment. It said it would take several hours to open, but it never did. Ironically, this was a wine we both bought seperately (we were trying to conduct a blind tasting) and endded up with two full bottles. Bummer. Much like Pinot Noir, you can not go cheap on this varietal. We experienced nuances of mocha meringue, cooked fig and licorice. That might make the wine sound good, but it wasn't.

2002 Allegrini "La Poja" Corvina, Veneto, Italy ($95.00 at Passionfish Restaurant)
This one had dark mocha, coffee and acid. It was like a Zin but bitter and with more tannin structure.

Although the above wine (Corvina) was really good we couldn't afford it--it was leftover from a wealthy customer. For the pricepoint, Vermentino was the highlight and the Verdejo took second.

Rias Baixas

2008 La Cana Albariño – It had 12% ABV, nuances of canned pineapples and was fat. It had an interesting hoppy ale-like quality. This Jorge Ordonez selection was a good one and I’m glad Dave Bernahl left me some to sip. Last tasted fall of 2010 Drink now-2013 
2005 Burgans Albariño- The texture reminded me of an uncooked marshmallow. To be specific, I taste the powder on the outside of a marshmallow. This was really nice and round. My buddy Ben thought this could pass for a chardonnay and then he thought it might be something from Alsace. It went well with goat cheese and had a nice dry finish. There was lots of weight on the center of the tongue and it had a tingly finish. It reminded me of what a Monterey County Chard might taste like if it wasn't over-oaked. It would have to have less alcohol too. Last tasted 8/18/07 Drink now

Rias Baixas

2008 La Cana Albariño – It had 12% ABV, nuances of canned pineapples and was fat. It had an interesting hoppy ale-like quality. This Jorge Ordonez selection was a good one and I’m glad Dave Bernahl left me some to sip. Last tasted fall of 2010 Drink now-2013 
2005 Burgans Albariño- The texture reminded me of an uncooked marshmallow. To be specific, I taste the powder on the outside of a marshmallow. This was really nice and round. My buddy Ben thought this could pass for a chardonnay and then he thought it might be something from Alsace. It went well with goat cheese and had a nice dry finish. There was lots of weight on the center of the tongue and it had a tingly finish. It reminded me of what a Monterey County Chard might taste like if it wasn't over-oaked. It would have to have less alcohol too. Last tasted 8/18/07 Drink now

Costa Brava

2006 Floresta Macabeo/Chardonnay blend – Costa Brava, Spain
If someone is looking for a pinot Grigio, tell them they need to experience the flavors of Costa Brava, a wine region just outside of Barcelona, Spain (N. East). It has minerality and lemon citrus notes that are soft like an angel’s kiss. Last tasted 2007 Drink now

Rueda

2005 Las Brisas Verdelho - Valladolid, Rueda (N. Central, Spain) 8/23/07 $10 @ Cost Plus - This was off-dry with fat cantaloupe melon balls that somehow had and ivory soap character. Very bizarre! There was a bit of honey, green apple and an angel hair tingle to it. This grape type is used in Madeira. Last tasted 2007 Drink now-2015 

Rias Baixas

2008 La Cana Albariño – It had 12% ABV, nuances of canned pineapples and was fat. It had an interesting hoppy ale-like quality. This Jorge Ordonez selection was a good one and I’m glad Dave Bernahl left me some to sip. Last tasted fall of 2010 Drink now-2013 

2005 Burgans Albariño- The texture reminded me of an uncooked marshmallow. To be specific, I taste the powder on the outside of a marshmallow. This was really nice and round. My buddy Ben thought this could pass for a chardonnay and then he thought it might be something from Alsace. It went well with goat cheese and had a nice dry finish. There was lots of weight on the center of the tongue and it had a tingly finish. It reminded me of what a Monterey County Chard might taste like if it wasn't over-oaked. It would have to have less alcohol too. Last tasted 8/18/07 Drink now

Venencia

2005 Monastrell Fernandez, Venencia - move over Tempiere', this wine is cheaper and similar, but the nose is so funky. Last tasted 8/30/07 Drink now-2015 

Sardon del Duero

2003 Rivola, Sardon del Duero $15 - Grenache dominates. You’re jammy, hot and thin. This is hot-blooded and sweat strawberries make me think of iodine. It’s port-like and hot. Last tasted 10/1/07 Drink now-2015 

Castilla

2005 Protocolo Tempranillo (blend) – Castilla, Spain
This is wine is young and fun. It’s as approachable and friendly as a really cute chick that isn’t stuck up. With pepper, overripe strawberries and banana nuances, she’s not afraid to spread the love. Last tasted 2007 Drink now-2015 

Navarra

2005 Red Guitar, Navarra - this Tempranillo/Grenache blend was jammy and hot. It reminded me of a $10 bottle of wine. Oh wait, that's about how much it cost. I got some pepper, strawberry and dark chocolate. The port-like flavors mixed with chocolate covered strawberries made me drunk. That's what I needed! Last tasted 8/18/07 Drink now-2015 

Rioja

2001 Finca Valpiedra Tempranillo (blend) – Rioja, Spain
Tempranillo is Spain’s answer to Cabernet Sauvignon. With nuances of overripe strawberries, rice cherry, leather and tobacco, the wine is bit easier to quaff than a full-bodied Cabernet. If this were a person, it would be a diplomat that’s dressed to impress but can’t forget his early days in the countryside. Last tasted 2007 Drink now-2015 

Lexus Grand Tasting

Lexus Grand Tasting at Pebble Beach Food & Wine

It was nice to cleanse the palette with M.V. Nicolas Feuillette Brut Rose’. This bubbler comes from Chouilly, which is a sub-region of Reims, which is within the region of Champagne, which is in the boundaries of one of the best wine producing regions on the planet, France. It had aromas of bubble gum, cherries and other red fruits.

The winemaker of the 2010 Chateau Desclans “Whispering Angel” Rose’(pictured above), visited us from Provence, France and I commended him for his delicious drink. When I worked at Marinus, my fellow employees and I would make rap songs about this remarkable beverage, “It’s crisp, it’s clean, fen to make you scream. Whispering Angel Son!”

2009 Lail “Blueprint” Sauvignon Blanc, Napa.
It was new world in style in that it wasn’t waxy like a white Bordeaux, but citrusy like a Central Valley tangerine.

2007 Au Bon Climat “Hildegard” Pinot Blanc, Pinot Gris and Aligote’, Santa Maria Valley
This somehow reminded me of a white a white Burgundy. The assistant winemaker told me that the Corton Charlemagne was believed to be a grape clone of Pinot Blanc, Pinot Gris and Aligote’. I never knew that. Thanks for filling me in dude (assistant winemaker).

2008 Rombauer Chardonnay, Napa
Romabauer Chardonnay has become a wine descriptor. It is: buttery, oak, delicious and sommeliers hate it, because it caters to the masses and they no longer have leverage. It was so cool to meet the owner. That guy was a baller.

2007 Domaine Serene “Evenstad Reserve” Pinot Noir, Willamette Valley, Oregon
Am I tasting Cote de Nuits Pinot Noir? This beauty was seductive and had lots of red fruit aromas like that of Burgundy. It had tannin. It had backbone.

2008 Numanthia “Termes” Toro, Spain
“It takes two vines two produce one bottle,” said the super-hot French chick pouring this Spanish wine. “Oh and they crush the grapes by foot too,” she said. That’s hot. The wine was too, but in a ripe, dark fruit-way.

2008 Barnett Spring Cabernet Sauvignon, Spring Mountain, Napa
The chocolate dust was distinct and delicious. This booth was near the massage table.

The Massage Table
I can’t afford a massage. This one was free, so I gave Yoeli a 10-spot for her efforts. She was more sensual than any of the wines.

Pelegrino
Drink as much water as wine. This booth took awhile.

Carmel Valley Roasting Company
Foglifter? It’s gorgeous outside. I’m still slightly buzzed, and feeling good.

Txacoli

(The picture on the left is a Tapas bar in San Sebastian, Spain)

Just when I thought I was cool, I sold a bottle of 2009 Txomin Extaniz Hondorabbi Zuri Txacoli, Getaria, Euskal Herria, Spain at Mundaka Restaurant in Carmel, Ca. This Basque country aperitif is obscure, which is just part of what makes it so cool. It ranges from 9.5-11% alcohol, is meant to be drunk young and has a dry- effervescent citrus quality like that of Muscadet.

Since this wine is to be poured from mid air, it makes for an easy sale, or a tough one--provided you're the person that has to pour it without splashing on customers. When I poured it, I splashed a little, but failed to get the bottle high enough like my amigos in San Sebastian, Spain (I visited there in 2008).

So, to minimize my frustration, Gabe Georis, Mundaka owner, pulled me to the side to show me better techniques, "Dude, nowadays they have plastic tops that make it easy." He continued with, "Let me show you the real way, the way they've been doing it for centuries."



So he pulled out a knife and began cutting the cork (see the picture on left). The new creation allows you to pour high above the glass in a single stream as the wine aerates and splashing is minimized. Basically, the cork becomes your pouring device--air gets in and something magical happens. When Georis finished, a veteran server, added, "Yeah. And if you swirl the bottle around in a counter-clockwise fashion just before pouring, the centrifugal force will work to your advantage, the wine will stick to the sides of the bottle and make it even easier."

The grape type Hondorabbi Zuri is obscure and good. The region the wine came from is on the Spanish-French border, but they speak their owne Basque language. That's cool.

The couple who ordered the wine enjoyed it with Pintxos, small bites that are spiked with a toothpick and meant to inspire conversation. I don't think they've had and experience like this before, and I don't think I've ever served anything so complex. I've served 1929 Petrus and 1922 Pol Roger Champagne, but nothing this cool.

So what if I didn't pour the wine perfectly? It's a tapas bar and casual is cool.

Over there, customers toss their used napkins on the ground to keep things down-to-earth.