Wm's AVA Wine Blog

Blog Post Numba 9

2010-05-02T11:38:00.000-07:00

I ate at L'Opera in Long Beach. It was good. Long Beach itself is an Elizabeth NJ on the West Coast. Like an Asbury Park with Palm Trees. Which you can't really kill them for, without pointing a finger back at yourself.

I read a book by some skinny hippie clown named Kunkel. It's called Indecision and was long winded, predictable and kinda dumb. It seems a whole generation of writers have decided that finding out why you feel is more important than giving the reader something to imagine about.

The thick prose and storytelling gives way to outwardly cries for emotional help and blame placing. I want to read about people doing things that save them. Or read about someone who succeeded when he should have failed. Someone who failed when they should have succeeded.

If you throw in interesting characters and exotic/foreign/new locations we should be just fine.

I'll go ahead and get you all straightened out

2010-04-12T18:09:00.000-07:00

I really do love you for taking me in. I should have moved here 10 years ago.

Every day is like a vacation, and I wake up and go outside and just smile.

But you've got some issues. Mainly fiscal. It'd be a shame to see one of the most beautiful

states in our country fall deeper into an already very large hole. The following are just some suggestions. Do with them what you may. But I'm solving your problem, so yous should pay attention.

1. State Universities and Colleges should be profitable. Even if they only make a dollar.

There are a zillion people in all the UC's. Make 'em pay to be there. It doesn't make sense that these institutions should be allowed to drain financial resources like they do.

2. Property taxes. Sorry but it's gotta be done. You could double California state property tax and it'd still be well beneath the national average.

3. Public transportation. You have got to be kidding me. Seriously, are you serious? Put someone in charge of this mess who has a backbone. They're called buses. 3rd world countries kick the shit out of California with their public transportation systems. New York solved the tunnel traffic problem by growing a spine after 9/11. They took that tragedy as an opportunity to put into place some very harsh rules, and then they enforced them. You couldn't get into the Holland Tunnel without at least 2 people in the car. People had to figure it out. They did. Problem solved. Imagine "the" 405 with half as many cars, and 14times as many buses? Buses with their own lanes that they robbed from oncoming (less congested) traffic. Aren't there scientists that spend their lives figuring this stuff out? I did it in a week, for free.

I'm not going to go off about fixing the corruption and cutting the fat. That's even beyond my evil mastermind capabilities.

How I've Neglected Thee

2010-01-20T16:26:00.000-08:00

It's true, I've neglected you. Not likely that's going to change.

You never get a second chance to make a first impression!

2009-05-18T14:57:00.000-07:00

If you cannot make a connection with your prospective new client within the first 60 seconds then you need to stop reading and quit whatever sales job you are currently wasting your time doing.

This is the easiest part of your routine. Also one of the most vital. They really should sort of like you. It makes it easier. Unless you're pitching from a position of impending doom or disaster (another post on that later), it would serve you well to have a nice rapport with whomever you're giving a presentation to. It also aids in building trust. Trust is a critical element to any sale. Trust not only can be the lynchpin in getting you the sale, but it usually helps in keeping the sale after the fact, and don't forget return residual business.

I always asked my clients where they grew up. Not just where they were from, but where they spent their childhood. This immediately puts their brain working in the middle, and unless they were beaten routinely by their alcoholic parents, brings them to a place of comfortable euphoria. Get them talking a little bit about this subject and watch the walls come crumbling down. Ask a married woman about how she and her husband met, even if they hate each other now, and she'll be brought back to a place and time in her life where she was happy. Happy people buy stuff. Relating a VERY small tidbit about your life is nice just to establish a connection, but get back out quickly and back onto them. Try and hold out as long as you can before even beginning to ask the questions relating to the product/service, it never hurts to have them ask you about your product/service before you begin. But now they're ready.

Now you can start loading your weapon.

Who? What? Why?

2009-05-18T14:44:00.000-07:00

We're now going to asked pointed and deliberate questions. They vary by industry and trade, but it's all the same formula. We're going to ask people the questions that will tell us what they like, what they don't like, and where in their lives our product can fit them. Even if they don't want to.

We're going to go through a process of bringing out from them what's important to them (so we can sell that to them), we're going to find out what they dislike (so we can avoid trying to sell that to them), and we're going to bring them to a place in their brain that is comfortable and emotional. People buy emotionally. Emotional people buy more than stoic or analytical people.

Spend all the time you want trying to refute that fact.

It is important not to give any information during this step. No selling while you're discovering. It's a fatal flaw. If you're selling you're not listening, you'll have plenty of time

to sell later during your presentation. It is essential that you are gathering the information

(ammunition) you will need later to close this deal. If you ask the appropriate questions that are germane to your product or service, you'll get everything you need to pitch that prospective client hard and strong. Failing to ask the right questions will just leave you pitching your heart out to someone who is convinced you're just out to sell them something. Which is very impersonal and nobody wants to be sold anything.

Confirm What You Learn!

2009-05-18T14:35:00.000-07:00

The whole point of doing your discovery was so you could gather up ammunition to completely load your weapon, so when it was your turn to talk (sell/present/pitch) you would have all the information you needed to show them what they are about to buy. How do you know they're going to buy? it's because they told you what they wanted during your thorough discovery. They also told you what they didn't want! So don't sell them that! They told you what they like, now present your product as a perfect fit for those wants and desires.

By re-confirming the answers they gave you during your discovery you accomplish two goals. The first is that they see that you listened (most people find that flattering). The second is you confirm their answers, thus eliminating their ability to change their wants and desires sometime later in your presentation.

Skipping this step is always a major mistake. By completely confirming what you've learned you've set up complimented the excellent discovery you did, and fortify it's ability to help you get some business.

Presentation / Cost Analysis / Display

2009-04-23T16:09:00.000-07:00

Now it's your turn to talk. Up until now you should have been listening. They've told

you in the discovery what they want, and they've told you what they don't want (if you've asked the right questions). Now that you have that information, you can sell them based on what they told you. Which is why you did a Discovery Confirmation, right? It's because now it's THEIR words, not yours. It's what they said, not you putting words in their mouths. Re-emphasizing a few times throughout the presentation exactly what they told you doesn't hurt, and using examples of how they can use "THEIR" product (speak like they already own it) puts them in the picture. Sprinkling your presentation with actual examples of how the product or service fits perfectly into their lives is how you're going to win their business. Don't be afraid to put on the breaks and ask them how this sort of thing would benefit them, and then allow them to tell you. Then follow up and ask them to buy it. They just might, right then and there.

Let's face it, it's just not that easy. But we know this, we're professionals. We're only asking to find out why they're not ready to buy (translation: they need more information). We'd like them to buy at that point, but realistically our experience tells us that they've got some objections holding them back. What better way to get those objections than to ask them to buy? If you ask these questions early enough in your presentation, you have the rest of your presentation to get over them. If you're going to give a demonstration or show a display that whole portion of your presentation can be dedicated to overcoming their objections. With a healthy portion of closing questions and 3rd party stories you can find success in helping your client get themselves over their objections.

Close the Show / A.B.C

2009-04-23T14:44:00.000-07:00

If you haven't already asked for the business at this point, most likely you don't have the first

clue whether or not they're going to be buying from you. If you haven't already asked them for the business, you haven't been told no and there is no way for you to know why.

One of the reasons the steps have produced so much success is because they happen in sequence and they're designed to always let the salesperson know where he is with the client. If you don't ask them to buy, they usually won't.

Re-setting the tone, reminding them and reinforcing the reasons they told you they were going to buy. If you haven't already asked them how they want to pay (and you should have) do it now. If you did your job, there are no objections to overcome.

Post Sale

2009-04-23T14:34:00.000-07:00

This is what separates the women from the little girls. After all the work, after all the calls, after the inevitable blow up of the deal that you handled like a Messier dish pass to Kovalev, the deal is not done until the money is in the bank.

Follow up. Send a note. Follow up on that note. Be absolutely certain the client has whomever's information they need to get the service or product they paid you for. There is nothing worse than putting all that love and energy and english on a deal than to have it spike, because they didn't feel comfortable after the ether wore off. It's called "buyer's remorse", and it can be prevented.

Phone Pitch: Expired Listings

2009-02-04T09:23:00.000-08:00

Let's be honest; do you like calling people on the phone to solicit business?

The answer cannot be yes. I simply refuse to believe it. It's loathsome. I hate it

with all my might. I would truly rather lift heavy things from one corner of a room

to another corner of a room all day than try and get someone to listen to me about anything on the phone. I hate the phone to begin with, may God bless whomever invented the text message.

Now let's face it. Sometimes you have to do what you have to do. Sometimes you gotta sit your ass down at the desk and get out the notes and make the calls. Desperate times call for desperate measures. Ok, enough with the stupid cliches. We work for money so lets talk about how you can make some money by calling expired listings.

First realize why listings expire. In many cases people simply didn't price their homes correctly and they missed that first 30 day tidal wave of happy homebuyers with whom it's best to do business. These are the people I've mentioned in my previous post who bicker with their real estate professional. These are the people who should have shut their pie-holes. Expired listings are frequently our friend Joe FSBO, who finally got a clue and "did you a favor" by listing his home with you. Not because he realizes he's an idiot and situated himself outside the market, but because he's under the impression that a realtor should have a cell phone full of colleagues and buyers with checks already made out in his name. Joe FSBO, what a jerk.

Here's some tips to make you more effective in contacting property owners with expired listings.

1. Obviously we identify ourselves and warm up to the best of our ability with whomever does happen to answer the phone. Take their temperature, empathize with their concerns about the market, concede that real estate is slow, but assure them that homes are moving and qualified buyers are out there looking for great deals. (Acknowledge, Empathize, Overcome)

2. Be sure to be clear as to what they feel prevented them from moving their home. You cannot get them to list with you if you don't know their true objection. If they blame the realtor, ask them to tell you more about where that realtor failed. We can tell from experience it's more likely the owner failed the realtor, but expressing that is not going to get you a listing. Once you know what their problem is, don't sell them that. Ha. It's basic. Find out what they hate so you know not to bring the conversation there.

3. DO the math. Find out the date they first thought about selling the home. Find out the date they first listed the home (smoke out Joe FSBO by saying something like "You did the For Sale By Owner" sign on this property if I recall correctly, right?". You absolutely need to know with whom you're dealing with if you plan to succeed. From the time the first sign went into the ground to the day they decided not to extend the listing agreement. This chain of events is crucial in order to do the equation below.

Basic Money Line.

I advertised my property myself at $700,000

Estimated market value of same property $580,000

Time since house first went on sale: 28months (listed 12months/2 brokers)

Estimated market value of property today $410,000

Approximate monthly mortgate payment $3,200

Lets start with the mortgage payments. I love this part.

It cost these homeowners $89,600 to keep this house. Not factoring any maintenance, or insurance or whatever else they spent while living there when they really didn't want to. $90k is an expensive mistake. That's almost the difference between what the market would give them for the house and their astronomical original asking price. Plus, nobody took them seriously and probably nobody even bothered to make an genuine earnest offer. Bring that to their attention. Verbal offers are worth the paper they're signed on.

Now lets us continue to the real heartbreaker, today's value.

How's that $170,000 drop taste? Bitter, I'm sure.

"Do you see by not taking the advice of a professional you've cost you and your family

about $260,000?". "From what you've told me, Mr. FSBO, had you priced your home appropriately you would be ahead of the game by about $100,000, and that's taking into

consideration the $30k commission a licensed real estate professional is entitled to".

Punch ... now hug.

"I'm sure you see the value now of working with a licensed and skilled professional, Mr. FSBO. Would you be interested in stopping the bleeding and getting that home sold?"

If they talk about waiting for the market to go back up before they make that decision, remind them that the market isn't assured to go back up. It goes in cycles, true. But when? What if this downward trend is really a re-aligning of how prices SHOULD be and the next upturn of the cycle doesnt happen for 30years? Are they interested in staying where they are for the next 30 years? What if when the banks start lending again, the rates are back up in the teens?

He should be sick by now, make him well.

By selling now (quickly and efficiently) he more than likely will still earn a nice profit from the original purchase price of his home. And even if he does not, even if he only gets exactly what he paid into the home, what did he gain? ............ wait for it....................

"nothing, you say?".... "well, actually... Mr. FSBO, you actually gained XX amount of years of free rent". (give that a second to sink in).

Now go for the close.

"Mr. FSBO, I think you would agree that pricing and working with a professional are the keys to getting the most return on what is likely to be one of your key investments. I suggest we re-list your property at slightly below the market average today to see what kind of qualified offers we get. Remember, you have no obligation to me or to accept any offers you don't feel are practical for you and your family, but also remember that the time we already let pass cost you about $250,000 dollars".

"I'd like to meet you in person and discuss the listing of your home, can you stop by my office tomorrow morning?" Always have them come to you, and if you can, schedule more than one fish at the same time. Let them wait, or let them see you have other people waiting. Your time is valuable.

I realize this is basic, but it does plant some aggressive phone tactics in the minds of some of us who are just dialing to be dialing. You have to have a plan in order to close business. As an investor, I took terrible delight in calling ol' Joe FSBO after he gave in and finally went with a realtor. I'd do the math for him and remind him of my original offer, clearly showing him he would have made more by being smart and having me come right over with a check and a contract. But I'm demented and competitive, no foolin.

You Missed the Boat

2009-02-04T08:16:00.001-08:00

Spiraling out of control the real estate market has led to panic among homeowners, especially those that were planning on selling their property at a huge profit. Unfortunately, real estate is not as easy as it looks. Many a moron has pitched a sign in their front lawn thinking that anyone could do it. Then they go inside and start planning what to do with their certain financial windfall. Only to have that property sit on the market (ultimately missing the first wave of attention from real qualified and capable buyers) for months, eventually getting passed around by eager real estate offices/agents hoping to get lucky.

Rule #1.

Don't do it yourself. It's stupid. There's a reason these people spend all day in the trenches, it's so they'll know the real value of property. Pay the stupid commission. Nothing makes us quiver more than a FSBO sign. I typically refuse to deal with them, even as an investor.

Rule #2.

Listen to your agent. If you find yourself in a bicker with your chosen agent over the initial listing price, you've already lost. They know what the market will bear. It's also in their best interest to sell your property for the most they possibly can. Keep in mind how many times that commission gets split before they actually see any money, some agents end up with as little as 1% of homes they sell.

A smart strategy used with tremendous success by the sharpest agents is pricing your property competitively, but on the low side of the market spectrum. This is impossible to convince Joe FSBO, even after his property sat for months with nothing but tire-kickers parading through his living room and looking through his closets. He only knows that the guy down the block got $XXX,XXX.00 for his house, so surely his home can command at least that much. Joe FSBO needs a smack and a shot of reality liquor.

By pricing the property lower than the expected sale price you instantly get the attention the serious and ready buyer pool. These are people who listen to their capable realtors, and have had enough time analyzing the market to know what a great deal is. Now what will be the outcome? that's right...... offers! Not just verbal back and fourths, but actually signed contracts from actual people with actual pre-approved mortgages. They're looking to buy a property and move into it. These people have budgets and good credit. People with budgets and good credit can come up a little higher if they want something badly enough . These are the people who will buy your house. You even get to filter out the "I'll buy yours when I sell mine" insects. Like a screen door.

But do you see the difference? Now you have power. Nobody says you have to accept said offers. Has anyone ever heard of a counter offer? Is it unthinkable that more than one interested party might bring the price of the home back up to where it rightly should have been in the first place? Nobody is going to begrudge you for waiting a little longer for a possible offer at a higher price. If they do, fuck 'em.

In times like these it's the real money that comes out of the woodwork. My first real estate class teacher taught me that. His name was Peter and he sold houses in Elizabeth, NJ for 40 years. When the market drops and people are in a panic, you see real money scoop up great pieces of property for unthinkable deals. Maybe if play our cards smart, one day we can come out of the woodwork.

The best sort of meal

2008-07-17T13:15:00.000-07:00

Colors and hues, lost and confused. One thing on the mind with so much in front of you.

Restaurant David Drake

2008-04-03T18:56:00.000-07:00

This was good. I'd been dying to get over here since they've opened. The Chef de Cuisine (Alex Stotler) has been a favorite friend of mine for almost 20 years. It's shameful I havent been in already to show support. Not that they've needed it from me. It's well known by anyone with a frickin clue about food in New Jersey that this place is the real deal. Whenever you throw experience gleaned from places like the Stage House (see previous post) or Ryland Inn, or Frog and the Peach you know you're dealing with some heavy hitters. These cats rock hard. I can't think of any other way to describe it.
We had the tasting menu. Tom suggested we get the opposite choice of the two offered for each course. He's a genuis. It was that good. I'm not even going to begin to describe the dishes, I fear I'd fall short of doing them proper justice. It wasnt long before there was no formality between the two of us as we'd reach over the table and into the opposite plate. Neither of us waited to be offered the last bite of anything. This is my idea of a good time.
Rahway isnt really famous for anything. They have their own incinerator. It has potential as a commuter town, but I really dont care. All you need to know is David Drake is one of those places you can skip lunch for. You're going to get great service, your going to have a shot at some above average wines, and you'll know when that first course comes and you start to tuck in
that you made a very wise decision.

Clayhouse Vineyards

2008-03-20T01:53:00.001-07:00

I dont make it a habit of bashing a boutique winery. I dont recall Alan ever beating anyone up either. There's just too much good to be said about the people who dedicate their lives to their passions. But an exception must be made for the above mentioned producer. You're not going to have an epic experience every time you pop a cork *or twist a cap ;), but there should be something about the juice you can respect. No trace of that here.

You'll notice there's no place on avawine.com to buy Clayhouse. I can buy bug and tar remover at Sears.

Benedict Arnold

2008-03-17T17:22:00.000-07:00

I should feel guilty. I dont though. Staying at the W Hotels makes me happy. Staying at a regular hotel doesnt make me feel like anything. Usually I'm tired, but that's about it. When I stay at the W I'm seldom (if ever) tired, usually not tired at all. I dont watch much TV while I stay at the W. I can sit around and do not much of anything at the W. There are not many places I can just sit around and do nothing. W Hotels Worldwide happen to some of them. I've constructed a list of some of the others:

Guggenheim Museums. The Beach. The Short Hills Mall.

That's all that comes to mind.

Fully Aware of the Consequences

2008-02-16T17:53:00.000-08:00

Can you ever be fully aware of the consequences?
Do we just say we're fully aware of the consequences as
an effort to empahsize that we're completely giving up
and subtley asking the hand of justice for consideration?

I posed this question to a well respected Novelist.
His response?
" I don't quite know."

Like Sam the Butcher Bringing Alice the Meat

2008-02-09T00:06:00.000-08:00

I just spent $14 on a Rib-eye steak at this joint in Margate that rivaled even Ruth Chris in quality, taste, and flavor.

Sat at the bar, drank Heineken that was just about ready to freeze. I watched Sportscenter, and then left.

Hard to remember the last time a steak tasted that good. Somewhere along the way all the places that had awesome steaks went cheapo or something. Even Kelly's in Neptune (world famous for their Steak n' Eggs / Bloody Mary / College Basketball Sunday Brunch) seems to have substituted what used to be a great cut of meat with something seemingly less in quality. Perhaps they change purveyor? Maybe the USDA instituted some whacky new guidelines that prevent us from getting food like we used to? Could it be preservatives?

Either way, it took a $14 dollar steak at this little dive joint in a deserted beach town to remind me of what they're supposed to taste like.

Cork, Screw Cap, or Glass Stopper?

2008-01-07T12:02:00.000-08:00

I liberated the below article from Robin Garr. If you dont read his winelover's page, you should.

It has been almost a decade now since alternative wine-bottle closures started to gain traction in the marketplace as potential solutions to the enduring problem of musty, moldy "taint" caused by defective natural corks.
The once-maligned metal screwcap has become so widely accepted that only the most recalcitrant wine snobs still resist it; and synthetic plastic stoppers have also found a significant niche, particularly among wines not meant for long aging.
But one particularly elegant solution still remains far enough out on the fringes that I finally encountered my first specimen just the other day: The trademarked "Vino-Lok" closure, developed by Alcoa Co. with support from the German government, is a modern variation on the ancient glass stopper used in old-fashioned apothecary jars.
Made to ensure that the wine in your bottle never encounters anything but pure glass (a plastic liner seals the stopper-to-bottle interface but does not appear to touch the wine), it may be the "cleanest" alternative yet.
At first glance, the bottle of 2006 Schloss Vollrads Rheingau Riesling appeared to be closed with a very short metal screwcap; but a quick turn broke the seal to reveal that the metal cap is there simply to protect the clear glass stopper. As noted, it's very much like an old-time apothecary jar stopper, with a more modern neutral plastic lining to make a tight seal. The stopper pries out easily to reveal a fresh, clean wine untouched by cork.
The wine? Well, it's okay, a decidedly modest Rhine Riesling from an old-line Rheingau producer that's now under the corporate umbrella of giant Schmitt-Sohne. There's nothing wrong with the wine, at least in its 2006 edition, which is simple and fresh, clean fruit nicely shaped by crisp acidity and lightweight alcohol. It may not show the subtle minerality and singing acidity of the fancier Rieslings that make German-wine aficionadoes moan with pleasure, but it's a decent "entry-level" Riesling that offers a benchmark sample of the Rheingau.
For more about Vino-Lok, read the manufacturer's press brochure online at http://www.vino-lok.de/

Fantesca's Double Vertical

2007-12-05T14:23:00.000-08:00

Fantesca Estate and Winery has a very generous offering on their previously unreleased Cabs and Chardonnay's. These deals are even better than what we offer on our site, and I strongly suggest you take advantage of their insanity before they come to their senses. A very hefty savings on one of California's hottest boutique wineries. Also and excellent way to become acquainted with a producer who's production is so small, you've never heard of them.

This is an example of one of the artisian brands that gets snatched up locally, and by brokers in the know. You wont find these selections on the shelves of the Quickie-Mart, or even in some of the best wine shops in the country. An absolute gem.

Veritas NYC

2007-11-23T17:54:00.000-08:00

I was really looking forward to this. Everything was in place.... Selma was in town from Montreal and I havent spent time with her since May. I had 3 full days off with no professional obligations in sight (thank you Thanksgiving), and a reservation for two at Veritas. Life was good.

My only experience with Veritas on 20th/Broadway was hearing Alan spout off about it every once in awhile when he was dropping names and bragging to others about how connected he was. He would always use that voice that spoke something like "You are a plebian and know nothing, I bet you've never even been to Veritas". Assuming everyone knew what that was, and I've seen firsthand a few people who didnt, but pretended they did. He didnt actually say those words... but I'm sure that's what people heard. I've also heard Tony Bourdain refer to it a few times on his shows or in his columns or whatever... so I guess they've been a pretty big deal.

Well, they are. Service and staff work like Jagr and Gomez (they dont necessarily need to see you over there wide open in the corner for the puck to end up on your stick for an easy tap into the net). Food was tremendous. Selma is going through a no-red-meat thing so the tasting menu was ruled out, but 3 courses (app/entree/desert) gave the good impression and we closed the place down without even being nudged once. I had grilled octopus (rockstar status) and the lamb main course. Selma did not. Fluke sashimi and something else.. I was busy.

I made numerous attempts to befriend Yoshi. I greased him appropriately when he brought our Cliff Lede "Poetry" and pulled the cork. I thanked him each time he topped off our glasses (even though the bottle was cold and needed a lot of air, so just when I'd get it to where I was enjoying it most.... I'd be smiling and thanking him anyway for the refill). After dinner Selma ran into some old friends at the bar (to include the sommelier for a new restaurant which was already on my list, so I'm psyched!).... she still had half a glass so I thought I'd ask Yoshi for a "taste" of something so I wouldnt be standing empty handed. He smiled and did that thing people do who realize they're being rude but think the smile is enough to make it ok. He might have been smiling because he knew I just spent $550 on dinner and was about to spend another $25 on a glass of something called "Cortina" that blew and did it's best to ruin my palate. To no avail. Dinner was too strong.... and everyone else in the restaurant too good at their profession to allow it. I suppose I shouldn't be too hard on him, he was very busy kissing the ass of some other sommelier from some other restaurant.

Sorrily Sifting Sorted Statistics

2007-11-10T16:23:00.001-08:00

That title doesnt really make sense; at this point I care very little that it doesnt.
I really like that I used a semicolon there. I'm not sure if I've ever used one before.
Also unsure if it's even used properly. As you can see, I'm feeling a bit irreverant right now.

Norman Mailer died. I'm a reader and I prefer American writers and reading from an American male perspective, but I'm not really a huge Mailer fan. I always found his lust for life interesting, he married six times and stabbed his second wife nearly to death. You gotta have some passion to stab your wife. She wouldnt press charges against him so he never did any time for the crime, which makes me wonder if that would even matter anymore? If the cops roll up to your brownstone in Brooklyn to learn you stabbed your wife..... does it matter if she doesnt want to press charges against you?

Not that I plan on stabbing my wife, or living in a brownstone in Brooklyn. I plan on not living anywhere. Geronimo was quoted as saying "I was born on the prairies where the wind blew free and there was nothing to break the light of the sun. I was born where there were no enclosures. " Am I talking about marriage? or jail?

Discovery Questions

2007-11-02T18:57:00.000-07:00

The Discovery Question should always lead to something you want to sell, so don't increase the scope of the conversation to the point where you waste your and your prospects' time. Finally, the most important questions are follow-up questions. After you get an answer to one of the following questions, ask "why?" Also, when you are following up and probing, probe for feelings, not just for an expected line. Ask people how they personally feel about things. Furthermore, if you ask the right probing questions, you can get people to think about their problems from a new perspective and to think more deeply about their problems and potential solutions.

Obviously, I didnt write the above paragraph. It's really step two (ish) in the steps to effective and efficient selling.

Should have asked some. I pray to God (whomever she may be) that somewhere along the line I dont find out I'm discovering for the wrong reasons.

The Evil Empire

2007-10-10T00:02:00.000-07:00

Being a Yankee fan is like being an American. Everyone is aware of what you're doing, everyone is quick to bad-mouth you, everyone blames you for all the evils, but when you come to town even the smallest markets sell out their crummy seats.

The analogy being that for such a crap country, people sure do break their asses to get into it. They also have no trouble allowing us to forgive their debts, and come to their aid when something goes wrong that is too large for them to handle themselves. Baseball needs the Yankees.

Let's just say I'm confused about what happened. Certainly in basic terms our pitching could be blamed (Thanks Roger! How's life, Carl Pavano? That bicep holding up ok, Andy? Where did you go, Wang?) Does offensive need to be discussed? You could shove our whole lineup in one inch of copper tubing.

I'm always going to be a Yankee fan. I survied the eighties. I understand George Steinbrenner better after having watch The Bronx is Burning, and empathize with the frustration that must come with being up in the box watching over a billion dollars invested fall flat on it's face (maybe not a billion, but sometimes it sure feels like it). Like G.W. we will collectively continue to do what we believe is right, and just hope the rest of the world sees that we have set goals, and we're doing our best to accomplish them, for it's own sake.

Lure

2007-09-23T21:18:00.000-07:00

Ok, I got one. Not really interested in who you are. Even less interested in where you're from. Lure in SoHo is all about the food.

You might get it twisted when you venture downstairs to find a restaurant deco'd out in a cruise ship theme. You might even wonder if you've been caught in a tourist trap. But once that smiling face of the professional staff member pops up at your table, you settle back and relax to enjoy what will certainly be a meal to remember.

You start to wonder why the whole space doesnt smell like Fulton Fish market. It's obvious someone from this place represents Lure down there every single day and picks some very fresh fish to be prepared for their guests. The wine list smacks the ass of those who assume you need to buy within the confines of the local distributor's allocated allotment. I saw some very proud names on the legal page sized document, and all of them sat proudly, anxious to accompany your meal.

I'm getting away from naming producer names (Araujo), and describing dishes (Branzino). But I like it when courses come together like a symphony. I like it when service leaves you alone to enjoy what you've ordered. I like it when they insist you order desert, and I like it even more when they tell you it's gratis. If you want me to come back to your restaurant, treat me with respect for the money I'm spending, help me enjoy my meal by being aware of my mealtime needs, put a plate of poppin fresh food in front of me, pour (decant) me a bottle of wine that is produced by a person and not a wine corporation, and buy me desert. Winner, Winner, FRESH SEAFOOD OF ALL TYPES delicious dinner.

From the feedback I get from you (thanks), I know some of you follow my lead on your dining experiences. Lately I've been guiding you away from some less than wonderful establishments, and that's my job too. If you're in New York, go downtown.... spend some time walking around SoHo (when I was a kid it was dangerous, when my dad was a kid it was all textile factories), have a drink and some oysters at Blue Ribbon on Thompson, but save your appetite for dinner at Lure. Shelly Buck is the sommelier and she gets it. Introduce yourself.

"I'll be your Huckleberry"

2007-09-21T08:01:00.000-07:00

I'm not entirely sure what that title means. It's from a time long ago (or a place far away). But Val Kilmer uttered that line in the movie Tombstone, and the hair on the back of my neck went straight up.

Doctor John Henry Holliday came from a large, close knit, family from Georgia. He was just a touch too young to serve the Confederate Army in their war with the North, and that is said to have had an effect on the way he was raised. Without strong male role models, he was said to foster a reckless streak not found in young men of that place and time.

After dentist college in Pennsylvania, he returned to Georgia to apprentice and practice in the towns where his people were well known. Back room poker games and other ways to take chances were readily available to him, and he was recorded to have done well in all of them.

Around the time he was twenty, he woke up with the common symptoms of Tuberculosis. After a period of denial, he committed a crime in Northern Florida while on convalescence, and from there headed west fleeing to SouthWest Texas.

He spent the rest of his life dodging his illness and the other dangers in the still untamed West. He used whiskey to dull the pain of his body, sore and weak from the constant spasm of cough.

He moved about frequently, usually avoiding the law that sought him for the disagreements that left other men dead. He befriended a reluctant Marshall named Earp, and with the Earp brothers took part in one of the most famous gun battles in the history of the West. Solidifying his place in the minds and imaginations of all of us who dream about what it would be like to be free.

Fellini No Like

2007-09-09T16:35:00.000-07:00

They're still making Western's. 3:10 to Yuma is a story about courage, dignity, and re-evaluation of one's self. I go pig shit for Western's. I'd sit through almost any of them again, and some of them really sucked. But I like the simplicity of the value system. This is wrong, this is right. You dont do this and get away with it, and you do this when you're pressed against the wall.

A whole lot of us have forgotten how simple it is to do the right thing. If it's business, relationships, or even everyday situations that call your judgement into question. So many people now chose what's in their own best interest over what is obviously the right thing to do. Like somehow a culture from somewhere has infected the rest of the planet, and left us with a relentless pursuit of our own self interest. I look out for such behavior. I normally try and avoid it, but this is the United States, and even more this is New York; so you're going to step in it sometimes.

Christian Bale plays what would begin as the hero in this film. But Russel Crowe plays the bad-guy who transforms as if he's experiencing a catharsis right before our eyes. He seems like he takes some shots at redemption towards the end, but negating the existence of evil is always a big mistake.

At the risk of ruining it, he gets bathed in purity when he tells the story of how his father was killed over "a shot of whiskey" when he was just a boy. He goes on to reveal his mom packed them up and rushed them to the train station with the intent of giving them a fresh start. She set him down on a bench with a bible and told him not to stop reading that book until he was through with it. He did as he was told and lifted his head to find his mom gone, after three days had gone by. ********(one day Forrest just started runnnnningggg.......)********

I wasnt perfect, but it was good. I heard a newswoman report that Crowe was a film-crew favorite and it was Bale who wouldnt associate with the minions and only flew in for his sequences (by helicopter). It was reported (by above mentioned newsperson) that he would only speak with those he had shots with, and would speak to them only during the shooting of those scenes.

I love 5star hotels and helicopter rides as much as the next guy, but why be an asshole?

Every Man has a Plan

2007-09-09T12:46:00.000-07:00

I cant remember the last good picture I took. It's been years.

Jillian's?

2007-08-27T19:59:00.000-07:00

I dont have a photo for this place, only because I couldnt find it on the web. I couldnt find it anywhere.

Which made me happy. I might just have the name wrong, I have to have the name wrong, because there is no way this place goes along simply by word of mouth. Or maybe it does.

I've been stopping into Jillian's for years. It's right on Purchase Street in the center of Rye.
It's been the cherry on top of a whole bunch of sick weekends spent at the Concourse D'Elegance in Greenwich, weekends in Westport with friends that inspire, and just too good to pass up or pass by when in Westchester County.

I had to go grab a Maybach from Nick Faldo. I may sound overly familiar with Mr. Faldo only because we spent some time chatting at the Master's, and because I have a crush on his assistant (Maria). My dad actually has a good story about Nick (ask him sometime).

I took my time getting to Rye. Bus to Port Authority, Metro North to Rye, nothing to it. And when I landed, I was physched. I get to eat at Jillian's. Albeit alone, I didnt care. I sat at the bar and watched the end of the Yankee game (they leave men on base), I had a Bloody with the salad they pile on top, and I looked around, all good.

Red Snapper pan fried (which means they just use enough olive oil to get that nice brown coating), Ceaser salad with more than enough pecorino romano cheese, and one lightly grilled shrimp. Normally I'd bitch and moan about only getting only one shrimp, but in this case, it was enough. Life was good. Lunch was great.

Afterwards I sat in the Starbucks next door. I had time to kill and contemplated hustling a ride up the hill to the Westchester Country Club. I drank my coffee, read some of my book (Heat by some cat who willingly took a monkey job in Mario Batali's kitchen) and ventured out and up the hill to the course. I had solid fuel to burn, and that don't suck.

Nick came out from the announcer's tent and said "Billy.. you need a towel!".
I responded without a thought "It's all good, mate" in my best South African drawl.
"Cheers" and in the air coming towards my head came the Tiffany Sterling Silver key ring on which the Maybach gets it's life energy. And off he went.

And off I went.

Red & White

2007-08-23T11:17:00.000-07:00

I used to work at Friday's. We had to wear red and white striped shirts and got scolded if we didnt have enough "flair". Flair was what they called stupid buttons and advert pins to make us stand out, to celebrate our individualism. Which was complete and utter bullshit because no matter how much you did to those stupid shirts you could still plainly see they were red and white striped and we were all exactly the same. Just like the menu. No matter where you go every Friday's you pop into will have the exact same menu, and be running the exact same disgusting frozen drink specials. They call it consistancy, I call it "The End of the World".

Last Saturday I was at a party in the new Wolfgangus Puck restaurant at the Borgata. I couldnt stop thinking about Friday's. It had a better decor, the staff was better, and it is nice to have food so close to a poker table, but Friday's stuck in my head. The place was mobbed. The food was just fine (you have to expect to pay out the wazoo as soon as you give the casino valet your car keys) and the wine list was the same you'd get absolutely anywhere else (only at a 200% mark-up instead of 100%). But it was a TGI Friday's, without the stripes.

I dont have a solution. I'm not even sure it it's a problem. And good for old Wolfie Baby, a good chef with a whole bunch of charisma and now he's an international franchise (ahum... Friday's.. cough cough>. There's something to be said for cranking out a product people seem to want, or think they want, or thought they wanted?

Sending Circles Into the Sky

2007-08-23T10:56:00.000-07:00

Every once in awhile there seems to be an abysmal hole in the sky that opens up and pulls you through. Popping out the other side you feel like Captain Kirk as he acclimates himself to his new surroundings; phasers on stun.

The new universe is foreign and the ground is soft beneath your feet, but you know you must walk or risk dying of stagnation. Of all the deaths, stagnation has got to be the worst. Being eaten by a shark would imply you set out on the ocean with great anticipations of fun and adventure. The same would can be said had you perished in a plane crash. Now I know you could be on the plane for some stupid meeting in Detroit, but let's just say for the sake of this blog you were going to Tahiti, cuz I think at one time that was some sort of hot-spot destination (I'm not even exactly sure where Tahiti is). Dying en route is far more sexy than dying cuz you were afraid or indecisive about moving forward. That's just sad. Even more sad than if you were to survive a plane crash in the ocean only to be eaten by a shark.

Sometimes we feel like we're dying. Even though there is no obvious cause. Sometimes we know what's best, but we hide from it knowing full well it's the only way. Taking the bull by the horns doesnt sound too good to us, so we dont.

(NOTE: The girl in the photo is in no way related to my stupid rant. I just wanted something to cheer me up.)

Here's the Best thing about Mikki

2007-08-17T13:48:00.000-07:00

She's in love with Ross. Ross is in love with her. It's actually kind of nice to see people making it happen.

We went to Pazzo Pazzo in MoTown on Thursday night. Lots of pretty folks (and lots of Jersey Idiot Morons), and it was so thick you needed a little piece of bread to soak it all up. Mikki is what you could call a "facilitator". She puts people together. She's not shy, and she inherently knows how to have a good time. It was something she was born with, and being a rockstar on the NYC party people circuit enabled her to hone her skills. It's always fun to roll with Mikki.

We met some Pharma cats who just couldnt help but speak to each other in German. Hayden was from Iceland and spoke a whole bunch of languages and I suspect was a little put off by me and Ross being so familiar and what he had to think was crude (fork 'em). It was hawt as balls outside but they wanted to smoke so we dealt. I was enjoying the moment and told Mikki (like an asshead) that I liked Ross better, and that set her off. She's getting sick of bringing her boys into the fold only to have them run off and develop non-sexual crushes on her future husband.

She's a girl and they like attention and if you even insinuate that it might be threatened they throw shit-shows and if you're vested you had best step up and fix it or you wont have a Mikki no more.

And that's how the story goes. Forgive the vague Bjork reference, I couldnt help it. I loved the sugarcubes and always will. Some monkey jerkoff gave me crap for having Depeche Mode's "Policy of Truth" as my text ringtone on Wednesday at poker. He said it was "gay". He and I ended up splitting the pot that night, had I not been 6 beers through and in the land of VOZ, I would have handed him his ass head's-up.

Moral of the story? I have no idea.

This will be our last goodbye

2007-08-09T18:12:00.000-07:00

But you dont care,

so I wont cry.

This is actually my second attempt at this post. My first was scathing and was basically a lash out at the guy who hosts Park and Orchard in Rutherford, New Jersey. I went to click the "publish post" command and got an error message, then went back to an empty screen. My friend Mikki says it's destiny and the way it's supposed to be, and she's smart so I'll just let it go.

I'd be lying if I told you he didnt have a powerful negative impact on what was otherwise an awesome night, so I wont. But I will tell you about what is ordinarily one of New Jersey's very best restaurants.

Park and Orchard must have been an auto body or gas station or something in it's past lifetime.

But now it cranks out fresh and unique meals to people who all seem to really appreciate it. Like any great restaurant anymore there's still the mangagalupe in shorts and a Tshirt, but for the most part people dress appropriately and the atmosphere is very crisp, very clean, and downright delicious.

I come here for lunch whenever possible. It's a little less crowded and I love lunch. Italians live their worlds around lunch, it's a nice way to live. Park and Orchard lives it's life to be different from the other restaurants that have found success in one of the most competitive (and densely populated) food service markets in the world. They've succeeded, and they've done so on their own terms.

I could mention the Grand Award they got from WS. But who cares. It means nothing.

What I will mention is that this guy has the stones to put wines on the list he wants his guests to enjoy. There are the standards, but then there's a whole bunch of stuff you've never heard of. Right up my alley. Buddy would like my wine list, I should send it to him. You could put just about any of my producers in a room with him and he'd probably come away with a new best friend. But that's the beauty of my winemakers, they're actually people.

We only had time for appetizers since we were going to be late for the show by the time we got sat, but they were remarkable. Some mussels, some stuffed mushrooms, a little tomato salad, plate of fresh mozz with the balsamic you pay a whole bunch for, the carpaccio.... everything was nice. The chick who got our table was a little bit in the weeds, but she was stellar, and her colleagues stepped right in to help her out (they were less busy... hmm?). We ate, we paid, we raced to the Meadowlands and saw the Police. Missed two or three songs, but whatever. It was fun. I made a new friend that night, got to see one of the bands that made up the soundtrack of my teens, and didnt get arrested. Overall.... a success.

Tourists Don't Know Where They've Been

2007-08-03T19:07:00.001-07:00

And Travelers don't know where they're going.

If you had a choice to go anywhere; where would it be?

If someone or something came down (or up) out of nowhere and granted you the freedom to launch off to a place you've never been, where would you chose?

I dunno either. Brasil comes to mind first (for obvious reasons). I'd also like to take in Scandanavia. Especially now while it's 100degrees here in NY. I hear it never gets above 76 in Copenhagen, and that sounds like Heaven right about now.

With all the options the world presents it would be impossible to pinpoint where exactly the ideal adventure would be. If you developed the inner thirst to wander the earth, would that put you that much closer to God? My God has told me more than once she'd prefer I ventured into myself to find the answers to the questions I frequently ask. I try all the time, but always seem to come up remarkably short. Where there is clarity and feeling would be my ideal destination. Is that a place that can be reached by plane?

My role over the years has changed dramatically. The floundering (bouncing on the dry dock desperately seeking life/water/oxygen) has numbed my ordinarily good senses and dignity.

It begs the simple question; should I hit the road?

All New.... All The Time

2007-07-20T02:15:00.000-07:00

Two new producers added to the list this week. The first, KitFox, is a little larger than the standard AVAWine.com winery, but the story and passion were there so we went ahead and posted them. It's an interesting story (the Vogel Family), I strongly suggest you check them out.

The second is Fantesca. Husband and wife team with the passion caught deep. They realize some expert help would go a long way, and they go out and get a father and son outfit that now produces stuff they can proudly put their names on. Classic but familiar story, although the ending never bores me.

Have a look for yourself, and if you have the means I strongly suggest you pick up a few bottles.

2007-07-10T17:34:00.000-07:00

Die Harder.. and Stay Dead

2007-07-06T14:55:00.000-07:00

We all do things for money. And if the thing you have to do will gross you $50million dollars, it's going to have to be pretty gruesome for you not to do it. I think we can all agree on that, so I wont spend any more time trying to make that point.

Die Harder with a Vengeance has such a thin plot and is just a series of big-time unrealistic explosions. He "kills" a helicopter with a squad car, he runs an Expedition from a parking deck into the heart of a closely guarded command center that serves the Northeast Region's water supply. That scene was the first of many that had me checking to see where the exits were.

They forget to make the movie interesting or believable, me thinks. Just throw a bunch of cool fights and chases and "bah booms" and John T. Normal will marvel in delight. A shame. A shame along the same lines as the Jerry Springer show. How can the guy who made the first Die Hard want anything to do with this one? $50million dollars, that's how.

Hudson House Inn

2007-06-30T18:16:00.000-07:00

This place reminds me of something. It reminds me of a very successful uncle that reached his peak, and is now coasting his way into his twighlight. There must have been a time when the kitchen at Hudson House bustled with new energy and excitement, but now it's just churning out plates and enjoying it's reputation.

Worse things can happen to a restaurant and Inn on the banks of the Hudson river. You've got a view of West Point, a very quaint town square and developed public space on the water across the street. The staff works their tails off, and when they go back next year to finish High School, they'll have a high end joint to put on their applications to the CIA in Poughkeepsie. Let me tell you it's still worth the trip.

The menu reads like 1999. The plaques on the walls confirm your suspicion. The food is fresh and the wine list is just a little better than garden variety crap you get an hour or so south in NYC. I went mid level with an Arrowood 2004 Cabernet Sauvignon. We featured Arrowood one month two years ago for our wine club, our comment box didnt overflow with praise or complaints. It's nice they found a national distributor. It's lame they sold out.

If you know a master chef who isnt living up to his potential, or someone with mad money who wants to park it in an ideal location, you should reach out to the owners of HH. I dont know their situation, but a breathe of fresh air might be the key to restoring this hidden gem.

"Dish" Red Bank New Jersey

2007-06-18T09:35:00.000-07:00

This doesnt have to be a long post. This restaurant was expensive, and the food was good.

It's in a good location, in a cool town, and they're BYOB. I brought a Bourassa Carneros Chardonnay, and that was the gold brick of the evening.

Started with mussels.. they were ok. A tad cool, but they made them for me without garlic so I just ate them. I had the Tuscan Stew for an entree. A whole bunch more mussels, a few pieces of shrimp, and a scallop or two. There might have been a clam in there, nothing popped. It wasnt bad, but I think by the time the two person waitstaff started to rush us (and two other tables) out the door, I had forgotten what I had eaten.

My guest had some sort of pasta. I remember mostly that it was almost $30 and had something to do with strangling a member of the clergy for a name. She picked at it, so did I. Whatever.

Not going back to Dish. There are zillions of other dining options in this town, and if I'm going to spend $100 at a BYOB, you're going to let me sit there until I've closed the deal.

When the Music's Over

2007-06-11T13:54:00.000-07:00

I realize the above photo has little to do the final espisode of "The Sopranos", but this character from season 1 (episode 12) has always stuck in my mind. She represented so many things, and all of them good.

Last night's finale. Interesting. Lots of stuff. Everybody who guessed, was wrong. I was wrong (see previous blog post). I was pretty certain I was going to be right, but I was really wrong. Just like everyone else.

Ok, enough of the stutter point writing style, I'm sick of it. I want to make some observations. Did anyone notice Paulie's rant about Cat's.. and how they suck the life out of babies? Then the cat sits and stares at Chris Moltinsanti's picture all day? Any connection to Tony sucking the life out of Chris? How about the guy in the Trucker Cap in Holstein's diner in the final scene? I couldnt help but think about Frank Whaley's incredible performance with Danny Devito and Jack Nicholson in "Hoffa". Waiting at the edge of your seat as Meadow tried to park her IS250... try and tell me you werent going out of your head. I was.

I always had this guilty obsession with The Sopranos. Obviously I lived my life around Sunday nights for the past 8 years, but at the same time I resented the free association people would make with all of us with the vowel on the end of our name from New Jersey. I suppose you have to take the good with the bad. I always charged them with being criminals, and not people to idolize, but they're also just putting on a play.. and you always sympathize with people you know.... you just can't help it.

I'm not sure if I'm glad it's over. I dont know what to feel. The ending with "Dont Stop Believin" by Journey.. and then no music with the credits. What's that about? Come to your own conclusions? Move on with your life? Who knows. David Chase is a nut. Now he's made history, I'm sure his parents are very proud.

The Stage House

2007-05-12T10:50:00.000-07:00

The Stage House in Scotch Plains New Jersey could be considered an "oak". It's housed in a building so old it still has the bollards with hooks to tie your horse, while you go inside for some of the best food in Union County.

Now, let's be honest. Union County (despite it's proximity to NYC and obscene wealth) is not a hotbed of culinary excellence. It's disappointing, but true. We could only hope for more restaurants on par with the Stage House. Tom Britt (formerly of the mighty "The Frog and the Peach" in NB) has continued the long tradition of this NJ staple with overseeing a superior waitstaff (dont get me started about the hostess), and by supporting the truely talented kitchen master Eric Hambrecht. I dont know Chef Hambrecht, but his reputation is stellar and consistent.

You can tell a restaurant is great by all the great chef's who list it on their resume's. The Stage House can be found on some of the Garden State's most powerful resumes. It's always seemed, to me, to be a launchpad for great careers. I can name 5 killers off the top of my head who have their own showcase restaurants, all of whom speak fondly of their training at this particular restaurant.

I'll get to the details. I had ravioli of short ribs with peas and mushrooms that wanted for nothing. An excellent first course. For an entree I went again with the braised Beef Ribs that worked perfectly with my appetizer, as a different preperation on what had to be a special piece of meat. This course had the delicate sweetness of pomegranate and red cabbage that I thoroughly enjoyed. I only chose it over a seafood selection because of the wine we were drinking, I didnt want to change gears mid-meal. I wont mention the brand (as it doesnt deserve to be printed), but let's just say it was typical, but not awful.

My guest had to be pushed into trying the gnocchi (which is ricotta based instead of the traditional flour creation I grew up with), and she almost got to finish it alone. Her Tuna entree was good, but I'm anxious to see the next stage of Tuna creations. It's about time this ingredient had a breakthrough.

Overall, The Stage House doesnt need any help. They know what they're doing and only get better each year. They have a tavern and an outside seating area that rocks 3 seasons (heatlamps allow us to continue to enjoy the outdoors deep into the Fall). I cant think of a better alternative in the Westfield/Summit/Scotch Plains corridor, and if you havent found it already, I strongly recommend it.

False Idols

2007-05-01T01:11:00.000-07:00

I dont have a lot of idols. There are some people that I admire, but idolatry I usually save for unattainable women, or cars I strive to one day have in my garage. People, in my opinion, do not deserve to be idolized. We're all guilty of something, we all have a skeleton somewhere in a closet or under some bed.

Sometimes when I hear people talking about Tony Soprano, it makes me mad. They have such respect and sympathy for a sociopathic murderer, whose moral compass was probably broken before he even entered his teenage years. It also angers me when some asshead, with whatever sliver of Italian ancestry, lightly infers a possible connection to La Cosa Nostra. Like it's a badge of honor to have an uncle who kills, steals, intimidates, or wears a tracksuit all day. Get a job already, any moron can be a criminal.

I was speaking on the phone this afternoon to my lifelong friend Joe. I've known Joey since I can remember, and both our dad's were the kind of men who got their dead asses out of bed every morning and set out to make an honest living to raise their rapidly growing families (not to mention provide for the expensive tastes of both our mothers). These guys had tremendous responsibility, and never buckled. If they needed something, or suffered a failure, they just worked harder. If you're going to idolize somebody, these are much better candidates.

I'm going to print my prediction of the demise of Tony Soprano. I've been saying it out loud for years, but people just dont seem to remember. Tony Soprano is going to jail. He's not going to slither through the bars like a Gigante or even "Uncle Junior", he's going to the can..... like Gotti.
He's going to get booked, tried, and then convicted. Probably because one of the younger meatheads gets a parking ticket and sings like a bird. The last scene is going to be him being ushered into his cell, orange jumpsuit covering his gorilla body, he's going to turn dramatically back towards the camera and sit on the bed that's built into the concrete wall. Then they're going to close the door. Good.

Tater Salad at the Taj Mahal

2007-04-21T20:18:00.000-07:00

Saw Ron White last night at the Taj in Atlantic City. Ron White is one funny cat.

Very little material was familiar... and his new stuff was rock solid.

It really makes you think about commitment and dedicating yourself to your craft.

The sum total of failure this guy must have had before he made it to a point where he could make a living must have been amazing. His big break came after Jeff Foxworthy broke through, and took Ron along with him to open his shows. Which seems to sort of be the catalyst for the "Blue Collar Comedy Tour" series. You really dont know when/where/how the tipping point will come about, but if you keep at it, sometimes it happens.

We're waiting for our tipping point here at www.avawine.com . Maybe we can open a show or two for Larry the Cable Guy. Or a publicity stunt of some type. I'm giving it major thought.

Greetings from Augusta National

2007-04-05T05:25:00.000-07:00

Now, before all you fanatics get excited, I havent yet met Tiger Woods. Although it might happen. Tomorrow night I'm going to an event hosted by Jim Nance, which promises to be fun.

I'm sure the food will be good. Both Tiger and Jim would have to come over to me and introduce themselves, as I'd sooner stick a fork in my eye than join the flock of freaks who hound celebrities and athletes.

I'm down here with Maybach working the event, and so far things are going fairly well. I drew high card and scored the master bedroom in the house we're renting (local people rent their homes out during the Master's week, schools coincide their spring breaks so kids can go too).

I've only had to eat fast food once ( ok twice, but that ends today). And the weather is just about perfect. Northern Georgia is beautiful... that is not to be refuted.

I had to put to sleep my IBM thinkpad laptop. I had her for 5 years. She was a good old girl.

So this is my first blog with my new Toshiba.. it's got all kinds of cool stuff, I'm sure in 5 years I'll figure some of them out.

Muscardini Cellars Joins the Fold

2007-03-25T14:16:00.000-07:00

Another excellent example of how passion and dedication can produce some of the finest varietals the entire WORLD has to offer. Truly a family affair, Mike Muscardini puts his name on each and every bottle of wine, and that's your assurance it's going to be great.

We are elated to welcome Muscardini Cellars to our portfolio of the finest California Boutique wineries.

"Through Muscardini Cellars, the Muscardini family shares their zest for life and profound appreciation for the fruit of the vine with the Muscardini Cellars artisan wines. The mission of Muscardini Cellars is to culminate the knowledge, tradition and respect of more than a century of family experience in the industry with wines that artfully capture flavor and spirit. "

We at www.avawine.com welcome you to enjoy these hard to find selections. To learn more about Mike and his beloved winery, goto www.muscardinicellars.com !

Have you seen 300?

2007-03-14T07:11:00.000-07:00

I love movies about heart. Rocky, Forrest Gump and the Blues Brothers were all movies about heart.

Nicol and Mike Duffy have heart. They make wines they are proud of, they put their family and friends and reputation first. They dont sell out, and they dont cave and make wines to adhere to those tastes that are popular with the weirdos who rate wines. They stand on their ground and wait for the rest of us to come around.

I saw 300 last night. I enjoyed it more because before I left for the theater, I had a glass of Optima's Chardonnay. Life is better after a glass of anything from the Duffy's.

http://www.avawine.com/wineries-optima-wine-cellars-c-42_194.html?osCsid=974b4c58c1d8876a62a0a073b120f057

Drop The Hammer

2007-03-07T14:32:00.000-08:00

I'm not a hippie.

And I dont even really hate corporate America. Heck, without it we wouldnt have the Sports Illustrated Swimsuit Issue. But I think it's been made pretty clear, I hate corporate wines.

Maybe I'm a walking contradiction? Perhaps. I dont like Gallo wine, but I like the story of Ernest Gallo. People who strive and punch and kick and keep striving and punching and kicking inspire me. This guy did all that.

A few years ago Alan and I had an appointment at some winery somewhere that had the "boutique" moniker attached to it. We were warmly greeted and while we were being shown around, the secret came out. Old Ernesto had just snatched up that winery to become part of his new "boutique" program. Turns out we just missed him (and his helicopter landing) by about a day. I would have liked to have met him, and told him how well his selections work on cleaning the rims of my car.

I wouldnt have done that, I dont go out of my way to introduce myself to famous people (Jessica Alba being an exception), but if by happenstance we crossed paths I would have been respectful and jocular. Neither terms would be used by anyone to describe me otherwise.

Cafe Maxx / Pompano Beach, Florida

2007-02-25T13:42:00.000-08:00

Eve Ainsbury is difficult to explain. She's brilliant, she's British, and she's about 7'8 in heels.
Which makes her all but the very best of dinner companions. Dining with Eve renders "people watching" impossible, as the entire establishment is always watching her.

I asked her to join me in trying a restaurant not far from where I stay in South Florida, Cafe Maxx in Pompano Beach. It's one of those places that is fine dining, and rests completely on word of mouth for advertising. No elaborate dedicated building, no floorshow of a waitstaff, just dedicated professionals thoroughout. Appropriate decor, open kitchen, and a menu so full of excellent dishes it makes things difficult. The way it should be.

Eve was coming off some whacky "eat nothing but nuts and berries" diet, which I suspect is part of some secret science experiment to see just how thin someone can get before they get taken up and away by a strong wind (must be something she learned as a top fashion model while only 15 years old! in London). So she was ready to dig into something extrodinary. I was too, but I'm a food snob and consider it a sport.

As we had cocktails and looked over the menu, I felt this was going to be an epic event. But in the back of my mind I knew at least one part of this was not going to go down easy, the wine list.
Without going into a diatribe or rant about Corporate wines, let's just say I chose the Swanson "Alexis" from Napa Valley. It was fine.

Eve ordered off the evening specials list, a Salmon Steak that looked like it might still be moving. She obviously loved it because all conversation ended once it hit the table. A brighter orange I have never seen. I chose what I later found out to be one of their signature dishes, the "Three Peppercorn Filet Mignon", and I'm not ashamed to say I did not offer to share. This slice of absolute brilliance was pliable to the touch, cut easier than a perfectly ripe tomato, and melted on your back teeth, not unlike a fine selection from the wine list is supposed to do. Chef Oliver should give a clinic to other chef's on what is "Medium Rare". I'm certain there must have been vegatables, and probably even a starch of some sort, but I dont recall. I was very focused.

The owner/partner in charge of the front of the house (of course) came over after we were done.
I felt as though we may have come off as rude to Mr. Broek, neither of us could really speak. We were in that zone you find yourself after you've had a uber-satisfying experience. I can think of a few parallels, but will save them for another blog (or not).

This meal would have benefitted a great deal had they been complimented by the following selections:

Buoncristiani "O.P.C" http://www.avawine.com/wineries-buoncristiani-winery-c-42_213.html?osCsid=3d031b41d8b39c45e018a2121b05728b

Core Wine Company "Hard Core" http://www.avawine.com/wineries-core-wine-company-c-42_212.html

And this evening SCREAMED to be together with Vic Bourassa's Harmony3
http://www.avawine.com/bourassa-vineyards-2003-harmony3-6pack-p-294.html

When in Rome, drink Chianti, I guess. This meal was excellent despite having to drink some mashed corporate mess. It only makes my resolve even stronger.

Plagarism at it's Absolute Finest

2007-02-19T07:20:00.000-08:00

http://www.gapingvoid.com/

Sometimes I read something and it makes me feel inadequate.

Like if you were to play 18 holes with Tiger, or drive a few laps with Dale, Jr.

This guy Hugh McLeod figured it out. He's the mouthpiece for this funky little South African Vineyard, and some other high end folks who probably dont really care so much about mass exposure and mobs of people buying up their wares.

He also draws these odd little cartoons on the backs of random business cards. At first glance they just seem to be rants intended to be funny, but the more you read.. the more they offer a glimpse into his soul. They represent what he's feeling, and that's always potent.

In college we learned that the more personal we got in our writing, the stronger our readers would identify with our work. It's that line an artist crosses when they give you a glimpse of what is really inside them, it draws us further in.

As usual, I'm going to make a connection to one (or all) of my wineries.

Actually, I'll skip that this time.

The Defense Rests

2007-02-14T16:23:00.000-08:00

Jerold O'Brien was twenty-two years of age and a young Air Force pilot when he first recognized his interest in wine. Over the years, his travels to various parts of the world offered exposure to many different cultures, and their food and table beverages. "The more I tasted, the more I wanted to know, particularly about the wines. Why were they different? What was it about the soil, climate, grape variety and winemaking practices that produced the unique qualities of various wines?"

In 1970, Jerold moved to San Francisco, the center for the wine industry in the Western Hemisphere, where he began taking classes and working part time in wineries. "The more I met the great people in the wine business, the more I wanted to be part of this industry." In 1973, he found an 18-acre parcel in the Santa Cruz Mountains, then an abandoned orchard sitting atop a 2,100-foot ridge overlooking the Monterey Bay.

After several years of preparing plans and studies, he secured permits for the house, vineyard and winery building. In 1979, the winery was bonded. Purchased grapes were used for the initial production of wine and Silver Mountain was born.

Today, Jerold has an extensive background in the combination of art and science that is winemaking. The commitment to excellence, sense of adventure and fearless approach to challenge that he developed as a combat pilot are the very traits that make him shine as a winemaker. Jerold avoids technological shortcuts and instead uses traditional techniques like extended maceration and hand punch-downs.

He channels his time and energy into one specific goal: creating premium, world-class wines at reasonable prices. Jerold carefully inspects every barrel of wine to ensure the quality and flavor for which Silver Mountain is known. His old-world attention to detail and passion for wine will continue to make Silver Mountain Vineyards a standout in the wine industry.

NOTE FROM WM: Is there anything else you need to know?

http://www.avawine.com/wineries-silver-mountain-vineyards-c-42_197.html

Hidden Gem

2007-02-06T15:49:00.000-08:00

According to our sales reports, many of you are overlooking one of our most precious hiddens gems.

William Broll is a grower/producer out in the Sierra Nevada who simply will not compromise.
His style and hard work shine clearly in all his selections, most notably in my opinion, in his Cabernet Sauvignon.

After the Superbowl a few friends decided they were done with the keg beer, and wanted to try something new. Never wanting to miss out on an opportunity to prove to them that the wineries I work with are far superior to the mishmashed marketing heavy wines they buy in the stores, I popped the cork on a bottle of Broll Mountain Vineyards 2003 Cabernet Sauvignon.

I poured the customary droplets into their glass, showed them how to properly give the juice the air it needs to breathe, and watched their faces as the wine hit their back teeth. Smiles.... All smiles.

Pepper... licorice..... spices. This selection doesnt waste much time in getting to know your taste buds. It moves right in. We welcomed it into our mouths with open arms. I think you should too, it makes a terrific mouthguest.

I'll pay for the shipping and deliver this excellent example of California Boutique wine directly to your door. If you hate it, call me and I'll refund your money without the 20 questions.

http://www.avawine.com/wineries-broll-mountain-vineyards-c-42_187.html

Letter to Rachel

2007-01-30T20:46:00.000-08:00

We've just hired a new girl in Southern California. She's going to be doing her own blog so I'll let her introduce herself, trust me.. she doesnt need my help in introducing herself.

She's gearing up to do her first tasting.. and I'm jamming out on my computer trying to give her the appropriate "Gipper" speech... while trying to avoid either of us sounding like sleazy used-car salesmen (apologies to all refurbished automobile consultants in the audience).

I read it again.. and felt it should be posted.. black eyes and all. Buckle Up.

"Big corporate wines have networks where the managers can source grapes they need from other managers, because their job is to make enough to meet demand.
Our producers dont have jobs, they make wine because they cannot imagine doing anything else.
Quality and Taste suffer with corporate wines. Ask them if they know the winemaker of their favorite brand? Tell them you just introduced them to winemaker who's wine they're drinking right there that night. Tell them that your producers dont put crap into bottles that have their names on them, because they're accountable. They would consider it "rude" to fill a bottle with something less than superior. Tell them what your producers do when they dont like the way their juice is coming along (they sell it to the corporate wineries so they can meet demand). Let them know that a lot of the "labels" that they're buying now dont even have vineyards. Some kooky artsy weirdo in the marketing department came up with a bogus story.. and a catchy aestheticly pleasing label.. and all that's left is sourcing juice to fill the bottles that those labels get glued to. So they go out to their manager network to get whatever wine is specified, or available... it doesnt really matter... they're not buying the wine... they bought the label."

It's The Same All Over

2007-01-20T05:00:00.000-08:00

I've been bouncing around southern California all week. And since I dont live here (yet), I frequently am forced to take my meals at restaurants. Now this probably sounds wonderful to some of you, and it is (sometimes), but sometimes when you're on the road you just want to grill a piece of chicken, slice a tomato, and be done with it.

What makes it worse is being subjected to the garden variety wine lists these restaurants so proudly display. Like serving that bottle of Zinfandel found in any local liquor store with a funny name for $45 is such a treat. Seeing that same bottle in the aisles for $14, it gets my dander up.

A rising star in the www.avawine.com arsenal is Fallbrook Winery. They're located between here and Temecula up in the hills, and they're selections have been very warmly received by our wine club members over the years. I met their winemaker last February, and quite frankly he could have cared less about me or my stupid website. He makes wine, and if you cant speak in that language, he'd just assume be doing something with his grapes.

The result is some pretty spectacular selections. If you're in the market for a Merlot, look no further. By clicking this link, you get twelve bottles of a Merlot you cant find anywhere else, for about the same price as those marketing gimmick selections I talked about up top. And I'll even pay for the shipping.

http://www.avawine.com/fallbrook-winery-2003-merlot-reserve-p-119.html

AVAWine.com Proud to Present: Core Wine Company!

2007-01-11T23:13:00.000-08:00

Dave and Becky Corey are the two people behind the operation of CORE, involved in every aspect of the family run business. After working in different areas of the vineyard & winery industry for many years, they decided to take the plunge and introduced the CORE label in 2001. The focus is working with Mourvedre and Grenache, making blends that feature these varietals. Their vineyard sources include grapes from the Cuyama Valley in Santa Barbara County. Currently, they purchase small amounts of Syrah and Cabernet Sauvignon from Barnwood Vineyards and farm a 17.5 acre vineyard (Alta Mesa Vineyard) on a long-term lease.

Total production available for sale this year will be just under 1000 cases. They are fully integrated into their business--from growing the grapes to selling winery direct to all CA accounts which currently represents about 55 on and off-premise accounts.

All of us at www.avawine.com are thrilled to be bringing you such a high-quality California Boutique wine. The Corey's are what we promised you, and delivering selections such as these are what we're all about!

Purchasing Corey Wine Company wines is easy, and just a few clicks away.
We pay for shipping, why not introduce yourself to quality?

http://www.avawine.com/wineries-core-wine-company-c-42_212.html?osCsid=6a9e1f5ef605603939aec31daa49ef32

Cooper-Garrod and Escafeld Vineyards Come Aboard!

2007-01-07T19:32:00.000-08:00

Two more perfect examples of what we are trying to respresent have decided to join the www.avawine.com team. Both produce fantastic wines, both refuse to become something less than honest, and both can be delivered directly to your door without spending a dime on shipping costs. This further proves that you can get the highest quality wines California has to offer for the exact same price you're presently paying for the inferior conglomerate corporation smorgasboard labels at the wine shop.

First up, Escafeld Vineyards is owned and operated by Steve and Elsbeth Wetherill. Located in Jolon (pronounced "whole-own"), they're nestled in the northern foothills of the San Antonio Valley appellation in Monterey County, California. Steve & Elsbeth purchased land for their vineyard in 1997 and today Escafeld Vineyards is crafting wines from three acres of own-rooted Merlot grapes and two acres of Zinfandel. Additionally, 2 acres of Bordeaux varietals (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot & Malbec) were prepared and planted in 2002/2003.

Elsbeth keeps a very interesting online blog, if you'd like to check it out click here:

http://www.escafeld.com/diary/

Escafeld's selections can be purchased by clicking here:

http://www.avawine.com/wineries-escafeld-vineyards-c-42_210.html

Next, the family owned and operated Cooper-Garrod Vineyard. When I learn someone has served our country in wartime, I generally become very interested. George Cooper served with the 412nd Airborne Division in the European Theater. Can you believe that? One of our producers was a Thunderbolt pilot in WWII! It's humbling to think about the bravery and raw courage those guys have.

I would sit at his side and listen for hours as my Uncle John described how he and his squad mates stormed the beach at Normandy, and how his younger brother Joe died defending "The Slot" in the Pacific. I have an immense respect for the men and women who pitch in to serve our country, and am proud and honored to have the opportunity to work with Cooper-Garrod Vineyards.

After the war George pitched in at NASA! and finally retired in 1973. After producing enough wine to accomodate his friends and family for 20 years, he decided to share it with the rest of us. That was 23 years ago. I think it's safe to say the Coopers and the Garrods have a firm grasp on what they're doing. He's got a nephew overseeing the vineyard, and his son and daughter-in-law look after everything else. Apparently there's a whole bunch of family members running around keeping this a working farm and stable, probably in very much the same way it did when it was founded in 1893.

We at www.avawine.com invite you to enjoy what is certainly a tremendous creation, and as always its just a few clicks away.

http://www.avawine.com/wineries-escafeld-vineyards-c-42_210.html

Mediterra Restaurant, Princeton New Jersey

2006-12-31T17:30:00.000-08:00

There's a whole bunch I like about this restaurant. I think I'll list them.

1. It's on Palmer Square in Princeton, which makes taking a walk after a huge and delicious meal mandatory, Princeton is one of NJ's greatest treasures.

2. They've got a hostess who is off the charts beautiful. It takes absolutely everything I have not to stare (she looks like a healthier and happier version of Kristen Davis).

3. Their menu changes frequently and always reflects the season and the fresh ingredients they're buying from local family-run farms.

4. They've got Forth Vineyard's 2003 "All Boys" Cabernet Sauvignon on their wine list.

Now, in a regular circumstance, I'd have blown a gasket. We at www.avawine.com really go to great lengths to keep our producers small, and off the national distribution list. I contemplated ringing up Jann and graciously backing out of our deal to market their wine. But then I came to my senses. They're not any immediate threat to Sutter Home, they're not setting up promotional tents next to the stacked cases of Budweiser at Billy Bob's Liquor and Beer Emporium. They're just a boutique winery that got picked up by an award winning restaurant, to compliment their award winning wine list. Stay calm... deep breath... everything is ok.

Being angry is stupid anyway, had I not come to my senses I would have missed how this cabernet is so friendly to the palate. This wine can come out as fruity, then gets reigned in out of nowhere by this great big splash of toasty oak. It's perfect with food, especially tomato based stuff.

Then I ripped into a vat of Mussels that were made especially for me (without garlic). This appetizer dish is a monster, and comes in what looks like a great big wok, and these little babies taste like delicate ocean pearls of love. Calamari at Mediterra isnt like calamari at TGI Friday's. These squid are big and round and bounce back when you poke them. They're fresh fried and sometimes the light batter just cant hold onto the slippery texture of the circle, so you're left with this perfectly cooked ring of squid that reminds you of beaches, and meals you've had while sitting on them.

Main courses are great. I always order one at Mediterra, but I'm usually so perfectly set after the two huge appetizers, that I just pick at it. This restaurant is a favorite of mine for dates. The supermodel hostess can usually be persuaded to let me take a 4-top, instead of shoving us into some cramped deuce, which is nice.... she's nice, and I have a mad crush on her. The decor is very cool, and the service is almost always very good. In the summer you can sit outside, which rocks.

So, in conclusion, let me break down again why this place is great.
1. Seriously good food.
2. Interesting decor.
3. Superior wine list (as is any list with one of my producers).
4. The hottest hostess of all time.
5. Outdoor seating

I recommend this restaurant to all who have the ability to reach it. After dinner, walk straight out the door until you hit Nassau Street and take a left. Keep an eye out of the Triumph Beer Company on your left. Stop in. Drink a pint of very well crafted micro-brewed beer. You deserve it for the 1/4 mile hike you made to get there.

If you want to give Jann and Gerry's "All Boy's" Cabernet Sauvignon a try, give this a click.
http://www.avawine.com/forth-vineyards-2003-boys-cabernet-sauvignon-p-314.html
We always pay for the shipping and you simply cannot go wrong with selections from this winery.
http://www.avawine.com/wineries-forth-vineyards-c-42_143.html

If you need help finding Mediterra:
http://www.terramomo.com/restaurant/mediterra/index.html

Best wishes on the New Year everyone, and thanks for tuning in.

/wm

Confound Expectations

2006-12-25T18:01:00.000-08:00

I leave it to Alan to wax poetic on the intricacies of fine wine and all things related. What's more important to me are the experiences and emotions I pull from pursuing a life of well fueled travel. One of my greatest inspirations on this quest has been Anthony Bourdain.

I've read his books (both cookbooks and works of fiction), and have even booked trips after seeing his exploits on television. Namely, a visit to San Sebastian to dine at Arzak. Tony has been something of a sensei for me, and I'm going to spend a minute and try to get you to come over to our team. The food isn't always good (I've seen him eat a cobra head), but the context is always fascinating. I watched him and 3 other chef's sit down to a 6 course meal at The French Laundry, but cannot recall if Thomas Keller even popped his head out of the kitchen door. I sat watching with my jaw wide open as he and his crew waited patiently for their time to escape an Israeli bombing of Southern Beirut. Suprisingly, he was mostly calm, considering I watched the same guy hide in another room as a family's matriarch utilized a pressure cooker during the show he did in India.

If you haven't found Tony Bourdain, I strongly suggest you give his Travel Channel television show a try. He's not nearly as pretty as Giada DeLaurentis, nor fat and pompous as Emeril, but if you start watching now you might get to see the inevitable episode where he's forced to quit smoking, and everybody loves a train wreck.

Here's a link: Enjoy!

http://travel.discovery.com/fansites/bourdain/bourdain-season3.html

Governator Breaks Femur

2006-12-24T10:36:00.000-08:00

About 4 years ago I was snowboarding alone up on Jay Peak, Northern Vermont. I was in the glades and it was late in the day, and very late in the season. The combination of me getting older, and me being a little bit tired caused my ninja reaction time to falter just a mili-second, and SNAP. The tree that T-boned me won the battle and my leg was broken, and broken good.

It was a horrible experience, although I did have time up there all alone to make peace with myself, and I can truly empathize with the Governor. Politics aside, I wish him a speedy recovery.

http://www.axcessnews.com/modules/wfsection/article.php?articleid=12479

Speaking of breaking things, the Galleron Signature Wine 2001 Morisoli Cabernet Sauvignon will make you want to shatter the glass when you're done drinking it.

I strongly suggest placing an order for a six pack at your first opportunity.

http://www.avawine.com/galleron-2001-morisoli-cabernet-sauvignon-pack-p-414.html

Catacula Lake Winery Suffers Loss

2006-12-18T06:55:00.000-08:00

We must regretfully report the unfortunate passing of Edward Keith. Our thoughts and prayers go out to the entire Keith family, and especially to Rick Keith who has been a good friend to AVAWine.com since our beginning. We wish him a speedy recovery, and hope we get to work together again in the very near future.

Merry Xmas from Silver Mountain Vineyards!

2006-12-14T15:36:00.000-08:00

This is a photo of the gazebo on top of Jerald Obrien's Silver Mountain Vineyards.

Alan and I met with Jerry last February on this very spot, he actually took time out of his day (he and his guys had been clearing the old vines after the Fall crush), to spend some time with us. Both of us left saying the same thing, "He's the kind of guy we should be doing business with".

They've got a tasting room down in Monterrey. I strongly suggest you pop in there and say "Hello". Everyone who knows Jerry smiles when you mention his name, I bet you will too.

Buying Silver Mountain wines is easy with www.avawine.com , and we always pay for shipping.

Let's hear it for ZOOM!

2006-12-13T00:03:00.000-08:00

There are these two young guys up in the North Coast (Lakeport, to be exact), and they're making Zinfandels. The one guy, Matt Hughes, used to work at one of those high-end KJ labels. The other guy, Christian Hackshaw, was an emergency doctor (he's decided to help us in a slightly different way). The wines are priced perfectly and for those of you who like to try something interesting, new, and different............ then here you go. Let us know what you think.

http://www.avawine.com/wineries-zoom-wines-c-42_209.html

Here's a picture of one of their vineyards in Lakeport, does this make you want to book a wine-tasting vacation or what?

Mexico

2006-12-07T17:01:00.000-08:00

We have a winery, San Pasquale, that grows most of their grapes in Mexico.

Here is a picture of me and my friends in Mexico.

First Blog

2006-12-07T11:57:00.000-08:00

Glad we had this talk