It’s a tough job I've got, sometimes. I am sitting with Mark sipping, spitting (I don’t spit much I swallow) wines to make a blend of Pinot Noir for a possible private label wine, with wines made by Van Williamson. At least it's past twelve noon, haha. He with his graduated cylinder, we try different ratios of the wines provided. We have six to make a blend from. We are not only looking for a great wine, but also a wine that matches our cuisine. Van Williamson is a great guy and an awesome wine maker from California. Needless to say, there is a saturation point, at which I already have a block of Naked Cow Dairy cheese in front of me and some Norcino salami made with Sangiovese. I cannot eat until I am done tasting, as it would change my tastebuds, but it looks awfully good right now. We came up with an awesome blend, by the way, coming soon in the next year.
