Wine Situation Final Five

The Wine Situation hosts everyone from winemakers to writers to find out what a person’s situation is…with wine. At the end of each episode, host Ellen Clifford wants to know the basics of her guests’ final thoughts on wine, drink and food. This month Ellen reconnects with her former co-host Shaughn Buchholz who returned to LA after a stint in Texas! Edited for length, full episode here QUESTION ONE Ellen: Question number one, what were you drinking in Texas? Shaughn: I drank a lot of Palomas, tequila , and a lot of mezcal . We were very close to Mexico, so we would drive to Mexico a lot and buy a lot of mezcal. QUESTION TWO Ellen: Question number two, what were you eating in Texas? Shaughn: A lot of ceviches. Gulf shrimp. A lot of meat. The steak down there is incredible. So steak and shrimp. I’m gonna go there next week and I will eat shrimp all the time. Great shrimp. QUESTION THREE Ellen: Question number three, you were an east side [Los Angeles] boy, now you’re a west side man, where are you drinking and eating on the west side? Shaughn: Gjelina. I’m kinda close to Culver City too. There’s a bunch of Asian restaurants on Sawtelle—really great ramen, really great Korean tofu soup that comes out with a lot of banchan…oh and in Mar Vista Accomplice is great Taiwanese, and then there’s a Greek spot called Taverna. QUESTION FOUR Ellen: Question number four, were you to get back into the wine industry, what would be your preferred route? Shaughn: I would like to open a wine bar, I could do that… Ellen: One might say you opened one of the most successful ones in all Los Angeles. [Shaughn was a part of opening Bar Covell.] Shaughn: I’ve done it before. I think that would be fun to open one somewhere on the west side. There are some wine bars there, but they don’t have the Covell-y vibe. I’d also like to make wine. I love a Cali Chard and a Cali Pinot but making them more Burgundian. QUESTION FIVE Ellen: Question number five, what’s bringing you joy? Shaughn: Learning new things is bringing me joy. It’s been really fun to be learning very different things. And people willing to explain it to me and teach me. That I’m capable of learning new things, and that I can jump into something else. Work brings a bunch of new topics, constantly changing—there’s so much to learn—it’s like wine. Aerospace and wine are very similar: the more you learn, there’s so much more to learn. Check out the previous Wine Situation podcast with Amanda Greenbaum here .

Belle Glos

Las Alturas Vineyard Pinot Noir 2010

2010. Pretty much the opposite of a Burgundian Pinot Noir. Pulled out to have while the coq au vin that was marinating the last few days was cooking. Big sweet black cherry flavors, but not out of balance and was enjoyable to drink. I’ve never been a fan of waxed bottlenecks, but the “zipper” around the top made easy access to the cork which was soft, pliable and came out intact. Paired well with the stew. — a year ago

Aravind, "Odedi" and 3 others liked this

Clos Du Bois

California Chardonnay 2017

A hint of peach. Crisp and clean finish. If served chilled let it warm a bit. Then a slight butter comes through. Very pleasant. — 5 years ago

Rombauer Vineyards

Carneros Chardonnay

The only Chardonnay I’ve liked. Drank a 2013 aged for 10 years. Syrupy, oaky, sweet, paired great with a roast chicken. — a year ago

Alipús

San Luis Joven Mezcal

Greater fruit notes. Fig and anise. — 4 years ago

Brian and Ron liked this

Herradura

Reposado Tequila

Beautifully complex. The nose reminds me oddly of aromas from elementary school: pencil eraser, chalk dust, perhaps even pencil lead, plus some sour dill pickle. The taste is intensely vegetal: the same dill pickle comes through with tomatillo and other green flavors, ending with a peppery finish. — 2 years ago

Mezcal Vago

Mexicano Mezcal 2013

Smooth. Thick Agave with such a long smooth finish. — 5 years ago

Paul, Dr. and 4 others liked this