Greek White Shark: Moschofilero

Skouras Moschofilero 2007

A nose like viognier & chenin blanc, light bodied, low alcohol and tingling dryness on the palate.  As with many under-represented varietals on the marketplace, Skouras really champions the easy-to-love characteristics of moschofilero, which made me scratch my head "why haven't I heard of moschofilero more?!"  We sampled this wine with a very salty-sweet Quorn "chickenless" dish, dill & chive fried potato coins and lemon zest soycutash (check your TJ's frozen aisle).  I really enjoyed the bright floral acidic character of this wine against the salt-friendly dish, it cleared my palate of saline and held up against the strong sweet flavors.  

I purchased the wine at the Hollywood location of K&L Wines where I also purchased a Brunello di Montalcino (I'm hoping to capture those figgy/nutty aromas with a slightly older 2001 vintage), and a Cremant rose from the Loire.  So more write-ups will ensue!

Court of Masters Experience

It's Official!  I have completed the Introductory Course for Sommelier put on by Court of Masters. For those of you who may be interested in extended wine education, the CoM does a great job of illustrating wine service as well as teaching fundamental ways of blind tasting wines.  That said, the course was very fast paced and would be difficult for someone not familiar with the major wine varietals and regions in the world.  Tim Gaiser, MS, who conducted the class, and Steven Poe, MS, had incredible enthusiasm and knowledge for wine, making sitting in a chair in a hotel convention hall for 7 hours fun!

During the class, there were many blind tastings.  First day was loaded with French wines, for which I had a lot of trouble identifying.  Aei! Gotta drink more Chablis and Crozes-Hermitage!  I wish I could blame a nasty cold for my off-palate, or perhaps it's because I always find myself sneaking passed the "FRANCE" wine aisle and spending too much time in the "ITALY" or "GERMANY" aisles.  hurrah for riesling!

The second day blind-tasting was a breeze, particularly when I spotted the Zind Humbrecht Pinot D'Alsace after the room of 100 people sat stumped.  rockstar.  Then, on the last 2 wines of the day, it was as though I tasted the lips of an old lover... when good ol' California Zinfandel touched my lips. Ahh Seghesio...my good friend.  The last wine was a hot red brick in my mouth with so much tannin and leather, my guess was Barbaresco... it was Barolo.

Wow.  I left the class with a list of wines (scant notations all over my notepad document) and next day found myself at K&L Wines in Los Angeles with a bottle of Peloponnese (Greece) Moschofilero.  I'm going to take the Certified Exam in April in Seattle... see yah there!

Working in a Wine Bar

Armed with a pair of dish gloves, each wine glass gets hand washed with fragrance free detergent, polished with a lint-free cloth and examined.

I work at West Street Wine Bar.  My prior career was as a graphic designer, I would have never started working as a wine server had it not been for Rick Martinez, the proprietor of WSWB.  Since February 2009, I've had the fortune of tasting over 600 wines and learned a great deal about the world of wine.  But as any seasoned wine professional will tell you: "The more you know, the more you know you don't know."   I've just enrolled into the Court of Masters Sommelier course, to continue to advance my knowledge and interest.

My traditional style career in the office was slowly rounding down my enthusiasm and sucking my social energy.  I would spend all day fantasizing about what to eat and drink for dinner, not acknowledging my passion (or respect) for the food/service industry.