“BOURBON AND BBQ ON THE SOUTH LAWN AT SUNSET, SCOTT’S SEAFOOD ON THE RIVER!”
“It was wrong that I was looking at the industry at large through a very acute lens and not understanding its potential, benefits, and capacity for innovation,”
“THE ACCOUNTING IS DONE, THE BILLS ARE PAID AND $33,000 GOES TO UC DAVIS CANCER RESEARCH”
“Before I expound on the merits of Chardonnay, our Manager Natalie has been busy with the cocktail shaker.”
“Pinot Grigio, Pinot Gris, Grauburgunder, all the same grape, are actually mutations of the Pinot Noir grape from Burgundy, France… Grauburgunder sounds like you’re eating a bear, or perhaps the bear is eating you.”
When the first Sauvignon Blancs came out nobody wanted them. (We were all drinking Almaden Mountain Chablis by the half-gallon back then.) Then a little-known genius by the name of Robert Mondavi came out with a name which struck people’s fancy, had cachet. “Mondavi Fume Blanc”. Sauvignon Blanc had arrived, and in style.
So I did the obligatory research into the name “Margarita”, and found quite an array of legends. Was it named after Rita Hayworth, or after the German ambassador to Mexico’s daughter, or several other notable and wealthy Margarets, or a Ziegfield Follies dancer who was allergic to all alcohol except tequila?
The poppies are bright orange at the side of the road, mustard is in full bloom in the vineyards, fruit trees are buzzing with bees and the arrival of Alaskan Halibut to Scott’s Seafood on the River is imminent.
I don’t like the things, never cared for them. I like sparkling wine, I like orange juice but I don’t get why you would waste a perfectly good sparkling wine by adding orange juice. Vitamin C with a buzz?