The National Transportation and Safety Board recently recommended lowering the maximum allowed blood alcohol concentration (BAC) for drivers to 0.05 from its current 0.08. Beer and restaurant industry groups called foul. So far official voices of the wine industry have been silent.
For me it's simple: I don't want to be the cause of someone's death if I can help it, and I can minimize that risk if I don't get behind the wheel buzzed. If I am driving, I simply won't take that extra drink. That's my choice. The sticky issue is whether the law should be tightened.
It was in Barcelona that I realized why they call it a tapas bar. You know what it's like in a crowded pub, the crush of humanity trying to get the bartender's attention over the happy buzz of the drinking crowd? The shoulder-to-shoulder throng pressed together in tiny El Xampanyet, near the Picasso Museum in Barcelona's Barrì Gotic, had the same vibe on a rainy Saturday afternoon. I could not fathom how a barmaid, er, waitress, could possibly get plates of croquetas and pintxos, not to mention glasses of cava, to those who ordered them.
Somehow Barcelona denizens, happily regaling each other in Spanish and Càtalan, navigate these treacherous scenes with aplomb. Here are my notes of five of the more popular tapas bars.
Near as I can tell, Ridge Vineyards started the trend. Saxum does it too. Andrew Will pioneered it in Washington, where Cadence followed suit, and Owen Roe is the latest to jump in. These are all first-class wineries, and they independently came to the same conclusion: That for these wines they would rather blend grape varieties from a single vineyard to a site-specific wine than make a series of vineyard-designated varietals.
It struck me, as I removed the bag in yesterday's blind tasting from Owen Roe's Cabernet Sauvignon-dominant blend simply called DuBrul Vineyard, that this is becoming a separate category. And yet, we don't have a name for it.