Past
haunting….
Just
recently I had a weird dream. I kept dreaming of the day when I failed my
Advanced sommelier exam (CMS Level 3). It was so real that every single word
told by the Master sommelier were the exact sentence they told me that day, the
things I should improve on, classic cocktails knowledge and single malt
producer to his Italy’s trip and pickpocket adventure. Conversation last for a few minutes before I
was awake. There is an absolute sore on my right arm; perhaps recently I am too
exhausted out of work. Maybe this is a sign or something? Or just the past
haunting me again? I was in dilemma and little disappointed that day when I
knew that I didn’t make it for my theory test. I should have done better. ( I
passed my practical and tasting test.)
Talking
about work, it has been 120 over days I’m working without a Wine Director. As
soon as Lauri decided to leave for a better prospect in Finland, the
replacement was sought but none of the other came to a good respond. Moreover,
Lucas (Bar manager) left Mozza family and joined the hotel side (Sands), which
means more work for me. I could have taken a holiday right now but I couldn’t.
Buried with 3 tasks and my regular on floor physical torture, I have no idea
when I will tumble and fall. Pray the best out of me. Staying on floor making a
good wine recommendation and seeing my guests leaving the restaurant happy
still make me a little proud of what have been done.
Anyway
below are the wines being sold recently…
Wines leading to a tawny color, besides aging beautifully it does remind me of some old burgundy like Clos St Jacques '85. Deep concentrate of fruits, still refreshing surprisingly, dried cherries notes, some huckleberry and on the palate silk tannins with some lengthy finish and medium range acidity. This is a white label which is a non reserva, red labels are his flagship wines which is a reserva. I wonder if it taste better.
Scarpa I Bricchi Barbera d'Asti 2001
one might wonder how does aged Barbera grape taste like. This one was awesome. Despite losing its color into tawny hue and brick core, its was packed with fresh red berries and element of spices. Soft acid in finish make it balance with a smooth tannins now. Good barbera with pork.
H
