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Chards and Napa Cult Cabs, lead to many delicious and instructive trips to Napa
Valley. Although, as my life progressed and I attended the University Of
Colorado my budget determined the quality of wines I could afford. After 4
years of franzia and keg beer, my palate needed an upgrade. I bartended my
way through college and quickly realized, and began to foster my passion for
cocktails and wine.
I graduated in spring of 2004 with a bachelor’s degree in International Affairs
and Asian Studies, but I soon discovered that my passion lay in the wine and
spirits industry. I proceeded to pour my life into opening and managing Asian
restaurants, where I learned one of my favorite pairings: Sushi and New
Zealand Sauvignon Blanc. I delved into the crazy culture of huge fruit forward
Barossa Valley Shiraz’s, and fragrantly crisp Marlborough Sauvignon Blanc’s. I
am thoroughly excited to be able to further develop my knowledge in this
burgeoning region of the wine world
I decided I wanted to truly understand the complex and symbiotic relationship
between wine and food pairing. I started taking classes at the International
Wine Guild and obtained my Level II Executive Sommelier certification. I am
now working towards my Level III Master certification, as well as becoming a
certified wine instructor.
My absolute favorite sushi and hot summer wine is the subtlety crisp and acidic
White Haven Sauvignon Blanc. The crisp acid and fragrant fruit pair
beautifully to the saltiness of nigiri and sashimi, and stands up extremely well to
the spicy wasabi. My favorite hanging out with friends, sitting in front of the
chiminea wine, is the Langmeil Three Gardens SGM; the spicy lean in-mouth
fruit combination is a truly ever-changing complex experience in and of itself.
Of course when budget allows, going back to my roots, who doesn’t absolutely
love a glass of Nicolas Feuillatte prestige cuvee champagne!
Valley. Although, as my life progressed and I attended the University Of
Colorado my budget determined the quality of wines I could afford. After 4
years of franzia and keg beer, my palate needed an upgrade. I bartended my
way through college and quickly realized, and began to foster my passion for
cocktails and wine.
I graduated in spring of 2004 with a bachelor’s degree in International Affairs
and Asian Studies, but I soon discovered that my passion lay in the wine and
spirits industry. I proceeded to pour my life into opening and managing Asian
restaurants, where I learned one of my favorite pairings: Sushi and New
Zealand Sauvignon Blanc. I delved into the crazy culture of huge fruit forward
Barossa Valley Shiraz’s, and fragrantly crisp Marlborough Sauvignon Blanc’s. I
am thoroughly excited to be able to further develop my knowledge in this
burgeoning region of the wine world
I decided I wanted to truly understand the complex and symbiotic relationship
between wine and food pairing. I started taking classes at the International
Wine Guild and obtained my Level II Executive Sommelier certification. I am
now working towards my Level III Master certification, as well as becoming a
certified wine instructor.
My absolute favorite sushi and hot summer wine is the subtlety crisp and acidic
White Haven Sauvignon Blanc. The crisp acid and fragrant fruit pair
beautifully to the saltiness of nigiri and sashimi, and stands up extremely well to
the spicy wasabi. My favorite hanging out with friends, sitting in front of the
chiminea wine, is the Langmeil Three Gardens SGM; the spicy lean in-mouth
fruit combination is a truly ever-changing complex experience in and of itself.
Of course when budget allows, going back to my roots, who doesn’t absolutely
love a glass of Nicolas Feuillatte prestige cuvee champagne!
REGIONS
New Zealand
Australia
South Africa
| Chile |
| Brazil |
| Argentina |
| Japan |