KONO Sauvignon Blanc

Not very often does a waiter recommend a particular wine to me unsolicited.  I suppose I'm fairly decisive when asking for a wine, so they figure they don't need to chip in with their two cents worth.  I certainly would not have expected that sort of offering from a waiter at The Daily Grill, but that's exactly what I got at the Studio City location.

Chain restaurants generally have lackluster wine lists to begin with, and the help doesn't usually seem to care too much about your order anyway.  So when our waiter hesitated on my request for Rodney Strong Sauvignon Blanc, and instead suggested a New Zealand brand, he had my attention.  It was only $8, so I figured I'd give it a shot.  I'm glad I did.

KONO, it turns out, is a New Zealand company that sells both seafood and wine primarily to importers, wholesalers and the hospitality trade.  The weather was nice out in Southern California and I was really feeling the springtime.  This Marlborough Sauvignon Blanc played its role perfectly.

Giving a greenish-gold glow in the glass, the nose is grassy with a bit of melon rind in the background.  There is a scent of citrus, but not overwhelmingly so.  On the palate the citrus is a bit stronger.  I taste citrus orange zest and again a slight melon rind comes into play.  It's not so tart as to make the mouth pucker, yet the acidity makes this wine a natural for a food pairing.  I loved it with my BLT sandwich and the cole slaw that came on the side.  It's a very smooth quaff, perfect for a nice spring or summer day.

Chateau Boyrein Blanc Graves 2008

We were a little early for a show recently and decided to have a bite before, rather than after.  We were rather looking forward to the salute to Noel Coward, hosted by Stephen Fry, and maybe the evening's card had us feeling a bit continental.  We elected to drop in at Michel Richard on Robertson.

It had been quite a while since my wife had been there, and I was a newcomer.  Inside it appeared somewhat different to her, and not at all what I expected.  It looked a little down at the heels, actually.  We found that Richard no longer owns the place, although his name is still on it.

It is still a French restaurant and pastry shop, though, and my quiche was very good.  Denise just sort of pushed her food around on the plate with her fork.  The prices were a real surprise to me, and not a bad one.  Portions were large, but the prices were at least three or four dollars cheaper than I expected.  That doesn't happen too often.  And my wine was only $5.50 per glass.  That hardly ever happens.

To top it off, the wine list was pretty decent.  I selected a white Bordeaux, simply because I hardly ever see them offered in restaurants.  The Chateau Boyrein Blanc Graves was not sweet like a Sauternes, but dry as a bone.  In Graves, the whites are typically made up of Sauvignon Blanc, Sémillon and Muscadelle.  Sure enough, the nose featured a very fresh grassiness and the "wet rocks" scent of minerals.  There was citrus on the palate, which had a rich and creamy element to it as well.  The wine was extremely aromatic and deliciously satisfying, especially in its pairing with the quiche.

The dinner cost about $12 less that it might have in another eatery, and it was delicious.  Mine was, at least.  Thankfully, the wife's evening was saved by the show.  Stephen Fry to the rescue.

Napa Rose - In The Lounge

A recent visit to Napa Rose at the Disneyland/California Adventure complex was quite enjoyable, despite the fact that we came without a reservation and had to sit in the lounge area. It turned out to be perfect, as we really weren't all that hungry anyway. In the lounge you can order any of the salads or appetizers from the menu. Perfect, since that's what we wanted. The wines, as expected, were outstanding. I tried a pair.

Domaine Tempier Blanc, Bandol, France 2007 This is a very nice wine! The white wines of Bandol take such a backseat to the reds, they are practically in the trunk. Only about 5% of the grapes in Bandol are white wine grapes. Pale golden in the glass, the nose has tons of minerals along with citrus and grassy aromas. It feels full in the mouth with a great acidity. Some pear and citrus come across on the palate, but it it dominated by the minerality. Enjoy a nice, long finish. It's an interesting blend of 58% Clairette, 19% Ugni Blanc, 19% Bourboulenc, 4% Marsanne. Excellent with seared scallops.

Dry Creek Chenin Blanc 2007 From an area where they really know how to make a great white wine, this namesake winery in Dry Creek Valley does a great job with Chenin Blanc. Aromas of honeysuckle and tropical fruit capture the nose. The pale wine is crisp and refreshing, with flavors of tart apple and melon. The acidity is great, perfect for food, and the finish is pleasing.

My wife and I enjoy the appetizers-in-the-lounge experience so much, that's where we've been found on our last few visits to Napa Rose. If you are really hungry, though, you should opt for the dining area where you can order entrees.

Tasting Room Notes: The Wine Cellar, the Rio, Las Vegas

Very dark and full of wood and leather, The Wine Cellar at the Rio on Tropicana in Las Vegas is cool in temperature - natch - and the jazz is pretty cool, too.  Easy bebop from the likes of Miles and Charlie Parker really set the mood for a good wine tasting experience.  There are two dozen flights on the menu at $12-$79. Yes, $79.  That does sound like a lot, doesn't it?  Each flight offers  two-or-three ounce tastes, three to a flight.  I had the Riesling flight, "Sweet and Smooth." Here are my tasting notes.

1. Gunderloch Jean-Baptiste 2007 Kabinett - Sweet nose like honeysuckle. Tastes like peaches, melons.

2. Monchhof Robert Eymael 2006. Urzig Wurtzgarten, Spatlese - Smokey nose, like something on fire. No, like lake water smells near an outboard motor! Taste seems quite grassy and the sweetness has to struggle out. Very peculiar taste. But I like it.

3. Fritz Haag 2003. Mosel-Saar-Ruwer - Similar funky grassiness on nose. Reminds me of cutting grass - the exhaust from the lawn mower. Taste not sweet at all. Rather flat and burnt. Not very appealing to my palate, I'm afraid, but sort of interesting. Lacking acidity.

This was one of the more interesting tasting sessions I've had, and one of the most enlightening. If you are tired of the casino floor, simply walk down the stairs into The Wine Cellar. The hustle bustle of the gambling is behind you as soon as you go below ground level. I highly recommend The Wine Cellar to all wine lovers who find themselves in Las Vegas, looking for a respite.