Teach Hospitality Management including Wine Appreciation. I love exploring wine!
Grapefruit and juicy cantaloupe on the nose. Palest hay. Grapefruit, pith, a hint of white peach not fully ripe. Crisp. Buttoned up. Salve for parched, sunburnt, slightly aching head from brightness hiding behind shades. It wants oysters, crackers, grilled seafood with a creamy cucumber sauce to pair- or I do. Fresh sardines. The music is a piccolo. Hummingbird. Butterfly not moth. The kind of clouds that might have once been gull feathers flung into the sky. Nothing puffy. Grey and white stones clicking together in a low pleasing castanets of muted rhythmic clatter. This is three sips in...... — a month ago
Deep dark berry. Chewy. Astringency. Settling dust in the light of a window. The barrel in the shadow of splendid barrels but yet not quite this. Yet- those excellent barrels have - given their glimpses to this-fleeting hopes and so- yes not wonderful- but. Tannins. Sometimes the glass at the end of the day with reheated sauce suffices to ease from honest toils to rest. Not always sublime- but suitably well raised glass- and so this is. — 2 months ago
Dark ripe red cherry nose. Slightly bloody color, full smooth body. Plum, pepper, old leather, chewy. Cherries coming through tannins. Deliciously drinkable. Mushroom and sausage marinara on the stove- simmering- yes to this and a late lazy afternoon..... old and new Jazz and the fire my happy dog curled next to it. — 5 months ago
Ripe melon on the nose. Rich round complex tropical. Pineapple. Mango. River rock- a touch of astringency to balance the ripeness. Creamy without cloying. Oh so very lovely. It calls for soft shelled crab- any seafood really that’s very fresh and simply prepared. Music? Hmmmm. Jazz. Not studio. Live sets that have some ad lib in them. Nothing too controlled. Celebratory. Savor. Raise that- get it out for friends nice glass- to life!!!! — 2 months ago
Bright grapefruit, hint of ripe pear, minerality, flower petals. Will pair well with alligator to come (Florida dense white meat typically lightly battered and lemoned) and rice pilaf with kale. We’re big festive seafood fans and enjoy traditional and exotic. I’m more of an autumn oak white drinker but appreciate this summery wine for its light and refreshing quality — 5 months ago