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.

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.

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!

It's official

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

I need a new suit.

employees only

Check out my new friend www.griotgurl.net. 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.

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."