AnuvaBlog

Friday night Cocina Sunae http://cocinasunae.blogspot.com  set their table for a grand opening. This closed door restaurant fuses many different styles from Asian cuisine into an elegant and unique dining experience.

Our host, ex New Yorker Christina Wiseman runs a city tour service known as BAlocal, www.BAlocal.com   which provides an insider’s look into Buenos Aires. Christina’s most recent venture has expanded the exclusive experience into private gourmet meals in her home.

Christina utilizes her many years of experience in NYC’s restaurant scene to blend Thai, Korean and Vietnamese influences into thoughtfully prepared dishes. Last’s night’s menu featured a spicy Pla Lard Prik and home made green tea ice cream. For drinks we enjoyed a refreshing cucumber sake cocktails and two wines from Anuva’s www.anuvawines.com collection.

16 people guests attended the premier, mostly from NY and LA. The meal was relaxing and a great way to get to know some of the other expat businesses in Buenos Aires like Spanglish http://www.spanglishba.com/ , a language exchange service and BA’s popular magazine Time Out. http://www.timeout.com/buenos-aires/

Certain parties who have recently married have put Anuva Wines to good use. At a recent small wedding where about 55 people were in attendance, about 51 bottles of wine, all provided by us were consumed (this is in addition to the 48 liters of beer and 5 liters of Fernet Branca–the Italian digestif that in Argentina is mixed with Coke).

Clearly, this type of consumption can lead to all types of behavior namely yelling, removal of clothing to music, removal of clothing without music, jumping into swimming pools, and the like.

This got me thinking about the relationship between the amount of alcohol consumed and flavor/quality perception. As we know, wine professionals spit most of their wine while tasting. But of course we want to actually drink the wine from time to time as well. So where does the perception or importance of flavor actually disappear or become unimportant?

In  my estimation the flavor, quality and characteristics of wine can remain important throughout a longer dinner of several courses especially if the wine is specifically paired with different foods and those foods and wines keep changing. I think that the palate, for most people, get’s quite innundated after about 2-3 glasses of the same wine with the same food, and the nuances of flavor and quality fade and the palate fatigues and the brain intoxicates. But if able to serve small quantities of wine with small quantities of food repeatedly, this newness and freshness will keep the palate sensitive and slow down the intoxication process. Of course, if this is what you want

Thanks Akasha and Kelly so much for having us over.

It was a birthday party atmosphere last night with much discussion about how we select our wines and how we import them.  Anecon Torrontés seemed to be the early favorite but it was surpassed by Mudai Pinot Noir and the Don Juan Reserve.

We sang happy birthday toward the end as I quickly though over the idea of wine pairings with the cupcakes that were present. What goes with pink frosting over vanilla cake?