Wine and Vegas
At the end of March Lisa and I had a honeymoonish anniversaryish trip to Las Wegas, and I invite you to check out my Flickr for pics from the front.
It was a really good time, I recommend a trip to Vegas for anyone who wants to get away and can't think of anything else to do.
The best single thing we did the whole time was going into this wine bar at Mandalay Bay called 55°. The place looked awesome. Our expectation of what a wine bar looks like is a staid, cigar lounge, huge leather chairs, lots of reddish stained wood and, like, cornice pieces and moulding and so forth. This place defied all that and was mod and stylized, molded wood grained and glowing metal. It was like a giant I-Pod. Full of wine.
Anyway, we found the cheapest bottle of French wine that looked good [Chateau Mas Neuf, I don't remember the blend.] and demolished it. It was delicious.
I started to think about how miserable it usually turns out when I just pull a random bottle off the shelf. This was seriously the best Gamble I made in Vegas. I decided it all goes back to "55 degrees". It's too damn warm in the liquor store or supermarket shelf [and too cold if they put it in the chill cases] to properly keep a red wine. Plus I get it home and I have no place to store it. It's a frustration. Everything tastes oxidized instead of earthy and tart instead of fruity.
It was a really good time, I recommend a trip to Vegas for anyone who wants to get away and can't think of anything else to do.
The best single thing we did the whole time was going into this wine bar at Mandalay Bay called 55°. The place looked awesome. Our expectation of what a wine bar looks like is a staid, cigar lounge, huge leather chairs, lots of reddish stained wood and, like, cornice pieces and moulding and so forth. This place defied all that and was mod and stylized, molded wood grained and glowing metal. It was like a giant I-Pod. Full of wine.
Anyway, we found the cheapest bottle of French wine that looked good [Chateau Mas Neuf, I don't remember the blend.] and demolished it. It was delicious.
I started to think about how miserable it usually turns out when I just pull a random bottle off the shelf. This was seriously the best Gamble I made in Vegas. I decided it all goes back to "55 degrees". It's too damn warm in the liquor store or supermarket shelf [and too cold if they put it in the chill cases] to properly keep a red wine. Plus I get it home and I have no place to store it. It's a frustration. Everything tastes oxidized instead of earthy and tart instead of fruity.