Pairing Wine With My Life's Adventure

REINVENTION: Quit my job in IT, sold my house and moved from Cal to NYC for sommelier classes. GETTING MY HANDS DIRTY: Moved to Napa and worked in a vineyard making wine. TRAVEL: Through France and Italy on a wine scavenger hunt. Sto cambiando la mia vita e desidero imparare circa vino. Je change ma vie et je veux me renseigner sur le vin. TRY TO GET SERIOUS: Living in New York for 4 years and working as a Sommelier. NEW GOALS: Do my own thing, find love, speak Spanish, live wine.

Sunday, August 27, 2006

Drink and stay sober

You know what the trouble is with studying wine? You never feel that you know enough. Even with more studying I feel like there is so much I don't know. Maybe it's a good thing because it'll never get boring and who is the ultimate expert anyway? It's like art.

Crystals in the bottle? White wine, after it's chilled/iced is potassium bitartrate. Drink it and don't worry.

Shift drink - at the end of the dinner shift the closing people usually get one. New job, no shift drinks. Changing room - in NYC there is a lack of space at most restaurants. At my last job I changed in the basement with at least 2 other people each day. Mixed company, get used to it. Treat it like the surfers do on the beach, under the wrapped towel, etc.. I think we're on camera too. Makes me miss the luxury of the Vegas hotels, helps-hall and locker rooms. I heard from a Napa friend, they are expecting to pick fruit Sept. 1. My job - it's going well. Training, testing and studying. Working for a training wage, but things should get better this coming week. Can't I just say "this wine rocks" or "I love this wine" in order to sell it... ?

I tasted some good wine in Colorado, and while I was looking at pictures of German vinyards (snow, mountains, rivers) I thought why isn't there a larger production in the river valleys of the Rockies?

My friend Piper turned me onto a fellow blogger and their hints to staying sober while drinking as much vodka as possible.

Tuesday, August 15, 2006

Getting close to harvest time

Veraison - I heard from a friend in Napa that the grapes are turning color and getting sweet. Shouldn't be too long now before they are ready to pick.

Bad pairing - I think it's hard to make a bad combination when there is good food and wine involved. But on my Lambrusco kick, I tried it with some scallops and the pair was terrible. Now if I could just remember how the scallops were prepared... That showed me, I think.

Boy asking if he could help - I was unloading groceries and a young man asked if he could help me. That was nice.

Rating on the barrel samples - I heard from another friend in Cal that the 2005 reserve Cab I helped make (still in barrel) has received a mid-90 point prelim rating from Wine Spectator!

The keylime pie was even better this weekend.

Friday, August 11, 2006

i liquidated everything to move into liquid

My new job is at a relatively new modern Japanese restaurant that's both elegant and beautiful. The food is incredible, with amazing presentations. I get to taste all the food next week! The wine & spirits director has nice taste and can teach me some stuff. She's picked some awesome Japanese micro-brews and just got an award for the wine list. I'm going to become a sake expert too! This wine adventure has been a year and a half, and this is why I came to New York. I might be in a little over my head right now, but I'm ready to kick some arse. I think I can, I think I can, I think I KANPAI!

Thursday, August 10, 2006

It's official

I'm a sommelier in NYC (as well as a WinoInNyc).

I need a new suit.

Wednesday, August 09, 2006

employees only

Check out my new friend The dust is finally settling here for me in Brooklyn. I went to the wine store (Astor wine shop in Manhattan) to buy some of the wine I made in Napa and it hurt to pay full price, plus I got a weird look from the cashier when I told him I made it...

I've been working at a great Italian place and learning so much about Italian wines. I'm "auditioning" for a sommelier position tomorrow night at a new fancy place in midtown. Wish me luck. I have been asked over and over if I'm an actress, and I think that's b/c I'm working as a server at a restaurant.

Great bar (but don't go) Employees Only. "Are those some large ice cubes you have or are you just happy to see me?" Man I had the best cocktail there last night... it starts with egg whites and ends with a float of gamay.

I checked out the new place Japoinais. Value menu prices and nice sake list.

Working on an idea for a travel show. Here are my goals: spanish/italian, biz plan and script.

Monday, August 07, 2006

what do you drink with sushi?

"I don't want anyone to be knocking on the backdoor, but you better be able to fill up the kitchen."