2007 Casadei Sogno Mediterraneo

 An IGT Sangiovese bought in Cellar Bottle Shop. This is one I'd been eyeing for a while and thought, what the hell. It's Saturday and I've been pouring wine all day... I deserve a treat. I chose the wine to accompany homemade pizza with spicy coppa, mozzarella and a garlic butter sauce. My secret weapon for the pizza was rubbing truffled olive oil on the crust.
 When I first opened the wine it seemed a bit closed but time really let this wine shine. First sniff was rusty earth that I associate with Italy. It brings this image to mind of an old nail covered in red rust. The alcohol was noticeable on the nose, but it blew off after about 15 minutes in the glass. This is the type of the wine I love to drink because each time I went back to the glass there was something different to find- it just continued to unfold layers of dark fruit like blackberry and plum. Mint and black tea spice started to come out as well.
 The palate was soft and lean - the bit of age on the bottle had really allowed the tannin to softened, but that hardcore Sangiovese acid was there to pick up where the tannin had left off. I love that about Sangiovese- it's this battle between tannin and acid where they trade off in leading the structure race but acid is always there at the end. It's a reaction wine- you get this huge flavor, spice, and then when the ride is over you're left with a mouth full of saliva that begs to be washed away with another sip. Dried cherry and red currant were commanding the mid-palate  and the flavors mingled with the light oak and spicy herbs beautifully.
 I left the glass for an hour and returned with delight. Much more open and giving, this wine was like a woman on a first date. She makes you take her to dinner and listen to her small talk. Eventually she opens up and shows who she really is. Still soft but incredibly full, this red had become a bit plump but the acid kept the body in control. It allowed the wine to spread out and take up space on the palate but it's focused quickly returned for the finish. Rich red fruits, purple flowers, baking spice and a touch of fresh bud green were seamlessly sharing the spotlight in this now fully present Sangiovese. Bright attack and a rich mid-palate, this finish lingered long after 20 seconds. Overall- an playful yet elegant addition to pizza night.

So Here it Goes...

 In an effort to feed my wine and food spirit, I have decided to start writing a blog about wine and food in the Alaskan scene. I grew up in Eagle River, Alaska and moved the "lower 48" (southern California to be exact) for college. While there, I left my path of becoming a Physical Therapist and began to bury myself in wine education. I eventually moved to Yakima, Washington (the new booming location of Washington's wine scene) and started working for a winery. While there, I received my certification in Wine Fundamentals I & II through the International Sommelier Guild and started managing a wine bar. 

 Eventually, the call of my northern home state brought my husband and I back to Alaska and I began working in Cellar Bottle Shoppe, which is located above Crush Wine Bistro in downtown Anchorage. I was initially worried that Alaska could not offer me the wine and food exposure the "lower 48" could. Once I was established at Crush I found there had been a food and beverage renaissance during my absence. (On second thought, there had been some amazing wine and food to be found in Alaska much before my wining/dining time like Marx Brothers and Double Musky as well as Mike McViddy leading people through wine shelves. It is more a case of one's pocket book at 21 not allowing for such good eats and great wines). My point is, when Seattle is 3 hours away and California and Oregon are a hop, skip and a jump... it makes the Alaskan market seem a little dry- ha ha, alcohol pun. I just didn't remember anyone ever talking much about wine when I was younger but now there seemed to be a number of restaurants with a focus on farm-to-table dining, quality dishes and wine lists that made you think you were in New York or Seattle. 

 To my delight, I was able to get in with the group of guys at Crush who have a passion for great wines and are eager to pop a bottle, set out a plate of food and dig in- with discussion, critique and overall geek-out over said wine and food. I was home.

 I've been working at Cellar for over two years now, have attained my Certified Specialist of Wine and Certified Specialist of Spirits through the Society of Wine Educators and have decided to get into the blog scene to further geek out on the wines I drink and the amazing dishes I eat. I guess I came to the realization that my husband and friends may not want to devote an hour or two deciding whether the earth on a bottle is dusty and dry or more damp and forest floor-like. I'm hoping this will allow me to regain my wine focus (the day to day tasks of assisting in running a small business do not always have something to do with the actual craft), continue to build my palate and begin my education on the food side of this industry. I'm comfortable setting wine pairings for food, but would really like to understand the components of a meal as much as I do the components of wine. Though the focus of my blogs will be predominantly the wines I drink- once one gets into this business, it becomes clear that wine and food are synonymous. When I drink something good, I usually want to eat something good and see how each compliments and enhances the other.
 Thanks ahead of time to family and close friends who will have to read this before anyone else is curious enough to do so.