Curioso Sparkling Rosé of Malbec (Mendoza)

Bubbles: Kind of big, nice and racey.

Color: Like the inside of a ripe plum. Beautiful, clear orange with a hint of violet. 

Smells: strawberry, violet, something a bit silky---

Taste: The acidity/fizz lingers a looooooong time. Light cherry, strawberry, rapsberry, brie cheese. Creamy mouthfeel. Such a long, gorgeous finish. Just a touch sweet.

Pairing: Proscuitto, salami, cheeses, fried chicken. A perfect sparkler for a dollop of Chambord or Kirsch.

Pierre André Bourgogne Chardonnay Réserve

Smells: Luscious! Creamy lime/lemon, white flower, pear

Tastes: Light-Medium body. Crisp acidity. Silky mouth feel.  Very long finish. Pear, white peach, white flower, mineral/chalk.

Pairing: Seafood with light preparation--scallops, fresh crab. Light, sweet cheeses. Maybe something with a tad of funk too, just to let the prettiness of this wine shine.

Buy again? Definitely. I'd love to drink this wine on a warm spring day with a basket full of goodies and a book.

Image from pierre-andre.com

Baus Family Pinot Noir Private Reserve (Sonoma)

Smells: Dark cherry, mocha, something herbal/vermouthy. Leather? Also, it's kind of hot---14.1 percent.

Taste: Light-Medium body. Tongue acid, veeeeeeerry light tannin. Dark berry. Not much--dissipates fast.

Thoughts: There's something I don't like about this wine. It leaves an unpleasant sour taste at the finish.

Surprise Pairing: Milk chocolate with crispy rice and nougat filling. Who knew? But it's tasty. I'd pair this with prosciutto, salami, light cheeses, milk chocolate.

Image from Snooth.com

A Wine Blog

So, this isn't going to be a very loquacious introduction. I've just worked 12 hours at Corporate Wine Retailer (CWR henceforth) and I'm pretty tuckered out.

I drink wine. A lot. I have aspirations in the wine industy---production is where my heart is, but not where life is at this point. I work at CWR, paying my dues, and I have access to lots and lots and lots of wine.

Needless to say, I love wine. I love the story, I love the artistry, I appreciate the absolute dedication/passion/masochism it takes to produce the bottle that pours so easily into a glass. This is mainly a journal to keep notes, refine my palate, and help me prepare for my Introductory Level of the Court of Master Sommeliers.