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Rhone Rangers Show the Diversity and Delightfulness of American Rhone Wines

My friend @sonomawilliam, a blogger, wine “MacGyver” and garagiste turned commercial vintner for Two Shepherds Vineyard asked me to be a part of a blue-chip list of “who’s who” in the blogger world for a #winechat dedicated to American Rhone wines.  This was a precursor to a “Weekend Celebration of American Rhones” held in the Bay area. 

Humbled, I joined the chat which included bloggers like David White of Terrorist, Jameson Fink of Wine Without Worries, Fred Swan of Norcal Wine, Elaine Brown of Hawk Wakawaka Wine Reviews, Meg Maker of Makers Table and Randall Grahm of Bonny Doon Vineyard, who is known as an industry legend and guy who started the Rhone train “a rolling” in America. 

We tried several wines and I enjoyed them all thoroughly.  I must say that each of these were diverse, unique and delightful.  Our line-up included the following:

  • Two Shepherds Grenache Blanc 2012 – citrus, orange blossom and minerality make this a delightful alternative to your usual white wine.  In the spirit of full disclosure, these wines impressed me enough to make my very short list of paid wine clubs.
  • Bonny Doon Cigare Blanc Reserve 2011 – hazelnut, walnut paste, stone fruit that was an alternative to your usual white.  I very much enjoyed this.
  • Cornerstone Syrah Napa Valley, Black Label — I’ve always been a big fan of Cornerstone wines and this one did not disappoint.  Full of plum, truffle, violets, coffee and blackberry.  It was just as good or possibly better on day two.
  • Kieran Robinson Le Voyageur Bennett Valley Syrah 2010 – this was my first experience with this brand and I’m impressed. It was smooth with notes of cocoa, cherries, smoke and almost a meaty quality.
  • Tablas Creek Esprit de Tablas 2011 – another impressive wine with notes of cranberry, currant and big berry. 

Lesson learned during this tasting.  American Rhones are diverse, hold their own against French versions and I highly recommend you seek them out if you haven’t prior.  Keep me posted on how much you enjoy them.

Holman Ranch Wines: Opening My Eyes to the Power of Carmel

Before receiving a package of Holman Ranch wines, I was not familiar with the winery.  The winery has a storied history when the land of what eventually became the winery was purchased by a San Francisco businessman in 1928.  The house that was built was nicknamed “Casa Escondida” or “Hidden House” and became a celebrity hideaway back in the day.

The grapes are planted on 19 acres which are known for producing burgundy clones including Pinot Noir as well as Pinot Gris, Chardonnay, Sauvignon Blanc and Rose.  First, we tried the Holman Ranch Sauvignon Blanc 2012, which had notes of grapefruit, grass and green apple.  A great and refreshing wine.

I also really enjoyed the Holman Ranch Pinot Gris 2012, which had notes of tropical fruits and a great mouth feel.  This wine opened up even more throughout the evening.

We also tried the Holman Ranch Chardonnay 2011, which had notes of French toast, nutmeg and almonds.  Between the three, I enjoyed the Sauvignon Blanc the most.

The red line-up included the following:

  • Holman Ranch Pinot Noir Hunter’s Cuvee 2010, which was very earthy with notes of black cherry, flowers and raspberries. I loved the earthiness of this wine.
  • Holman Ranch Pinot Noir Heather Hill 2011, which was juicy with notes of cherry cola and tobacco.
  • Holman Ranch Pinot Noir 2010 was another big terrior wine that made its mark on the tasters. 

I really enjoyed the diversity and experience of Holman Ranch.  If this is an indication of wines from Carmel, it appears I have some more research to do.


What A Long Strange Trip It’s Been: A Conversation with David Ready Jr.

It’s rare you sit down with an individual that saw 175 Grateful Dead concerts, went on tour with them and lived to tell the tale.  Then you find out he’s an esteemed winemaker for Murphy Goode, a newly converted runner (lost 50 pounds since he started), believes in giving back to the community to bring his dad’s legacy to life and is just an all-around cool person. 

David Ready started his career in winemaking in 1985 when his dad strongly suggested getting a job would be a good idea.  He grew up in Minnesota, played in rock band for a time and is a huge Vikings fan.  He worked harvests in Australia and Sonoma.  David moved back to California approximately 20 years ago and it’s been home since.  He worked his way up from cellar master to assistant winemaker and then served as the winemaker for Zinfandel in 1997.  Today he supervises 18 wines.  

David came through town last month to talk about his Homefront Red release, which raised 300K for Operation Homefront, a 501c (3) organization developed to support the families of deployed service members immediately following 9/11.  The organization provides emergency financial and other assistance to the families of service members and wounded warriors.  And the cool thing is that the distributors and sales people for the winery have chipped in to support the effort as well.

Ready wanted to do this to honor his father who passed away during the fall of 2010.  He pondered what it meant to “do good” with the current owners of the winery.  His father served in Vietnam and his family has a long history of military service.  In his words, “Everyone knows someone who has served.  These kids go off in search of a better life, service our country, get hurt and then they and their families suffer.  No family should ever be left behind.”

He makes wines that he wants to drink and wants to match them with different foods and settings.  “I love a big cab, but not every day,” he said.  We tried a few and I want to continue to drink them too.  Clearly he has found his calling and you can tell he’s passionate about food, wine and socializing. We tried the following:

  • Murphy Goode The Fume Sauvignon Blanc 2012 – citrus, tropical fruit and melon.  A really nice $14 poolside or Texas patio wine.
  • Murphy Goode Dealer’s Choice Alexander Valley Cabernet 2010 – blackberry, herbs, bay leaves and thyme.  A very well balanced and drinkable wine that could age well or be opened today. 
  • Murphy Goode All In Claret Alexander Valley 2011 – a blend of Alexander Valley merlot, cabernet sauvignon and petit verdot is full of dark cherry, blackberry, herbs and raspberries.  It was a really great blend.
  • Murphy Goode Liar’s Dice Zinfandel 2010 – raspberry, Asian spice, black cherry with balance.  This wine called for BBQ but didn’t need it to be appreciated.

Johnny Schuler, the Pisco Man of Portón Tells His Story

I found Johnny Schuler, Master Distiller of Portón, holding court at The Porch last week with 38 mixologists hanging on his every word and tasting creations made with Pisco as they prepared and brainstormed for a “best cocktail” competition at Victor Tango’s.  Schuler is one of the top Pisco authorities in the world, and has been credited with single-handedly revitalizing Peru’s native drink.

His passion for Pisco started in 1977 when he was a well-known chef and restaurateur.  Johnny was a regular on the international spirits tasting circuit and was asked to help judge a competition.  He was ambivalent about the spirit at the time as he thought it wasn’t sophisticated.  During the competition however, there was a certain Pisco that he described as “love at first sip” as it had such a “robust and unique flavor”.  It quickly went from an interest to a hobby to a passion. 

For 20 years he’s been dedicated to bringing the government (INDECOPI) and private sectors to regulate the Pisco industry in Peru as the president of the National Tasters Guild.  In 2010, he was considering retirement at age 63 when he was approached by Bill and Brent Kallop, the founders of Portón, where he was tasked with creating an ultra-premium Pisco for the U.S. market.  “It was a miracle that happens once in a lifetime – I had the license to creative the ultimate spirit.”  The contract was never actually signed; it was a Texas handshake deal.

Johnny’s the host of Por Las Rutas del Pisco, which is aired in Latin America and the U.S. and he has written several books on Pisco.  Right now he’s primarily focusing on getting the word out about the versatility of the beverage through mixologists and chefs.  “It’s the hot new ingredient to use,” he said.

Johnny is still dreaming of recreating the Pisco experience that he had in 1977. “I’m dreaming of the one that I haven’t tasted.”  He also has a philosophy that I agree with about making a quality Pisco that sometimes evades Texans.  “We shouldn’t be proud of it because it is Peruvian, we should be proud of it because it is good.”

You can tell his passion and how involved he is with every aspect of making Portón.  “Nothing is bottled until my nose approves it,” he said. We tried two cocktails and a Pisco straight up, chilled in the right glass, which tasted of honeysuckle, orange blossom, violet, floral notes and was very smooth.  “The American market is a cocktail culture and certainly has embraced Pisco,” he continued.

To be considered authentic, Pisco must be made from one or a blend of eight traditional grape varietals including Quebranta, Common Black, Mollar, Italia, Muscat, Albilla, Torontel and Uvina).  In Portón, the torontel grapes are made in the mosto verde method, which means the distillate is made from grape juice that has not completely fermented.  Because some of the natural grape sugars do not convert to alcohol, the original flavor and aroma of the grape are kept.  Of the 280 distillers who make Pisco, no more than ten make it in this style.  The SRP is $39.99.

Johnny talked about his personal philosophy.  “I don’t believe in luck.  The more I worked, the luckier I was,” he said.  He’s got some big plans for the brand and the passion and energy to pull it off.


Duckhorn Winemaker Tour Rolls Through Dallas

Renee Ary, Duckhorn Winemaker

The Duckhorn Winemaker tour rolled through town this month and featured the launch of the inaugural Duckhorn Vineyards Napa Valley Chardonnay as well as new releases from Duckhorn Vineyards, Goldeneye, Paraduxx, Migration, and Decoy.

First the chardonnay, Duckhorn started making this wine in 2011, but they didn’t feel like they fulfilled the vision until the release of the 2012 vintage.  It was made in an old world style, had lots of citrus flavor but with the beautiful notes that aging in French oak brings. I was impressed.

I also had the chance to sit down with Duckhorn Vineyards Winemaker Renee Ary, who became Duckhorn’s fourth winemaker in four decades.  She has worked at Duckhorn for 11 years first overseeing quality control, then as associate winemaker, then as assistant winemaker before being named to her recent position.  She was in the Texas market on the tour to debut Duckhorn’s new chardonnay and allow industry folks to taste the latest offerings.

Renee started as a chemistry and art major and then parlayed her passion of wine into a profession when she worked at Robert Mondavi Winery as a chemist.  She combines the creative genius and technical expertise to make some great juice while respecting the craft of winemaking.  And, she’s one of the nicest and most unassuming folks that you’d ever met.

You can tell Renee loves her job and the Duckhorn vineyards.  For her, it’s about making great wine and continuing the legacy of Duckhorn. 

I tried the entire line-up of Duckhorn including the 2012 Napa Valley Sauvignon Blanc, the 2012 Napa Valley Chardonnay, the 2011 Napa Valley Merlot, the 2011 Napa Valley Merlot Three Palm Vineyard, 2011 Napa Valley Cabernet Sauvignon and the 2012 The Discussion Estate Napa Valley Red Wine.  We also got to try the 2008 Duckhorn Vineyards Napa Valley Merlot out of a double magnum, which was exquisite.  Like always, the wines were amazing and I’m excited to see Renee’s continued stamp on the future.

Michael Fay, Winemaker Goldeneye Winery

I also had the chance to talk to Michael Fay, the Winemaker for Goldeneye Winery.  I wasn’t familiar with Goldeneye’s small production Pinot Noirs, but am very glad for the discovery.  I tried the 2011 Anderson Valley Pinot Noir, the 2011 Estate Anderson Valley Pinot Noir Gowan Creek Vineyard, the 2011 Ten Degrees Estate Anderson Valley Pinot Noir and the 2009 Goldeneye Estate Anderson Valley Pinot Noir Gowan Creek Vineyard in a magnum.  You could taste the ruggedness of Anderson Valley Pinot and the Gowan Creek had more structure and texture.  These wines were also great.

A Conversation with Eleanor Coppola: The Untold Story of a Renaissance Woman

 Courtesy of Coppola Winery

I was honored last week to spend several hours with Eleanor and Francis Ford Coppola at two different Dallas-based events.  The first, and my absolutely favorite, was an intimate lunch with a who’s who of women in Dallas food and wine, hosted by Eleanor Coppola, who is one of the most iconic women I’ve had the chance to sit down with in the wine industry.

You would never know that she has become part of the “first families” of California wine.  You would never know that she’s a well-regarded artist with curated shows around the world.  You would never know she’s an accomplished artist and film documentarian.  You would never know that she’s one of the most accomplished women that I’ve ever had the chance to sit down and talk to about her life.  That’s because Eleanor is focused on you. 

She started our intimate lunch of 12 at Hotel Za Za with a toast where we had to look each other in the eyes or we’d be cursed with seven years of bad sex, according to her husband.  She asked us to talk about how our love for food and wine got us to where we are today.  We spent a lot of time talking about family, what’s on the dinner table and what wine complements the family experience.

Eleanor’s journey began when her father studied art in Paris and discovered food and wine.  They lived in a blue collar town where it was unusual for wine to be on the table.  In college, she drank the traditional Gallo jug wine and it was funny to share that same college wine experience with her.

When she met and married Francis, he came from a big Italian family where wine was always on the table and kids drank the table wine, diluted with ginger ale.  She and Francis’ first experience with fine wine came when he was writing for Bill Cosby in Las Vegas.  Cosby, a wine aficionado, enlightened them to some of the world’s top wines and a love affair was born.

The Coppola’s have two wine properties in Sonoma and Napa.  One is the old Inglenook property in Napa, which was originally known as one of the first great California wines, but fell into making jug wine for many years.  They acquired the property in 1975 and in 2011 they were able to acquire the Inglenook name. They hired Phillipe Bascaules, an agricultural engineer who worked for Chateau Margaux, with the vision of bringing the property back to its glory days of making beautiful estate wines.   “These will be the best wines we can make,” said Eleanor.

But they never lost their love for “macaroni wine with family.”  Francis Ford Coppola Winery with its mid-range Diamond Series is meant to illustrate that love and they have created a family friendly experience in Geyserville complete with a swimming pool, tasting room, and restaurant featuring Francis’ personal favorite items.

The love for family was quite evident during the lunch.  We started with a glass of the Sofia Blanc de Blanc, which Francis made for their wedding.  It was a great wine and Sofia designed the packaging and other aspects of the wine.

Our next course involved their granddaughter, Gia, the daughter of Gian-Carlo Coppola who died in a tragic boating accident.  Gia, a photographer and bartender, is following in her grandfather’s footsteps with the release of Palo Alto, which will be released this Spring.

Then we followed with Eleanor’s wine, labeled Eleanor, whose label featured her passion for textiles.  She’s partial to red wines and this wine brings together a mix of the two properties in Napa and Sonoma.

Eleanor gave us a glimpse of what it was like to grow up in a blue-collar family and suddenly, with Francis’ success with the Godfather, go from a one-bedroom bungalow to a 22 room mansion.  “I felt like I needed to go to hotel school,” she laughed.   

Francis Ford Coppola Live at the Lakewood Theater, Courtesy of Coppola Wines

That night, I went to a very different event.  Francis Ford Coppola was at the Lakewood Theater where a few hundred food and wine lovers attended his one-man show.  This was a mix of Francis talking about his fascinating life with video clips supporting his story in the background.  He talked, he laughed, he sang.  He told a great story.  But, I was lucky.  I had already spent several hours with the woman who was the rock of the family.  Her story is the one that I choose to tell today.

A Conversation with Adrian Bridge: Climbing Mountains, the Art of PINK and Why Americans Should Drink Port Differently

Adrian Bridge Enjoying A Glass of Croft PINK After His Mountain Summit, Photo Credit to Taylor Fladgate

Adrian Bridge, the CEO of The Fladgate Partnership, the portfolio company of Taylor Fladgate, Fonseca and Croft Ports as well as the Yeatman Hotel, a luxury wine lodge in Vila Nova de Gaia, Portugal, came through Dallas last week to evangelize why a port-only company is taking the international wine community by storm. 

You can say that Adrian married into the port industry.  He met his now-wife Natasha, daughter of Taylor Fladgate Chairman Alistair Robertson, and became involved in the business in 1994 when he and Natasha moved to Portugal and he took over the company’s Port brands in the United Kingdom and United States.  In 2001, he purchased Croft Port and Delaforce Port from Diageo.

But while this is a multi-generation family business spanning more than 300 years, Bridge has found a way to be innovative in a very traditional industry.  In February of 2008, he decided to make Croft PINK, a rosé port, when he challenged his wine making team to try different colors to make an easy drinking port that could be used in cocktails, for aperitifs or even with dinner.  But, there was a problem – port legally had to be red or white. When he applied to get the port designation, he was told that he literally needed an act of Parliament to change the rules since port couldn’t be pink.  The astute marketer and businessman decided that he’d launch under the brand name of Croft with PINK as the designation.  He launched the port in July of 2009 with a different approach to the market – targeting mixologists to attract new consumers drinking port in different ways.  He believes that discovering Portugal requires a historical review of the food, wine and architecture, which Fladgate brings together through its luxury property, architecture, food and wine. 

Interestingly enough, port has continued to grow since the 90’s when the cigar boom increased American’s interest in drinking port.  While people are smoking less today, ports have experienced steady growth since then and Adrian believes, “the pendulum is back to port, especially with the highly regarded 2011 vintage which received kudos from wine critics everywhere.”

The Renaissance man is also an avid athlete and mountain climber who is known to celebrate a grueling mountain climb with a glass of port at the summit.

We started with a meat lover’s paradise at Texas de Brazil and Adrian opened the Croft PINK, a very easy drinking aperitif with a port spin on the raspberry and strawberry notes of traditional rose.  We moved to the 2005 Taylor Fladgate Classic Vintage Porto that had notes of fig, chocolate and dried fruit. 

The highlight of the evening was opening the 20 year Taylor Fladgate Tawny Port, which blew me away with its notes of dates, dried fig, honey, hazelnut and apricot.   

California, French and Italian Quarterly Wine Update

I had fallen behind on the work #ThirstyThursday events so it was imperative that I grab some co-workers and taste some wines.  This time, we had 14 wines from California, France and Italy.  I’m featuring the nine that made the list which did not, for the record, include the wine marketed to the “inner diva” in me.  If that what my inner diva looks like, I would say that she should stay bottled up.

White Value Wines


2012 Jekel Vineyard Riesling – notes of white peaches, apricot and citrus.  I fell in love with this wine last Summer.  It still is great, but something about drinking it on a cold January day vs. pool or porch-side was different. It made me yearn for warm weather.

2012 Bonterra Chardonnay – tropical fruit, almonds, lemon with a touch of oak, but had balance.  A nice chardonnay for those who don’t like chardonnays.


Bolla Prosecco NV – always a totally quaffable sparkler with notes of green apple and toast.  Drink with OJ or without.

Red Value Wines


2012 Artesa Pinot Noir – strawberry, black cherry, oak with floral notes.  Hands down, this was one of the top wines tasted.

2011 Bonterra Zinfandel – was what a zinfandel should be – smoky, spicy and big.

2012 Five Rivers Pinot Noir – smoky, dark cherry, earth and good balance. 


2012 Domaine Constant-Duquesnoy Vinsobres — a classic Rhone blend with notes of cherry, spice, herbs, earth and flowers.  This was one of my new value favorites that I will be looking to buy at my first opportunity.


2010 Bolla Creso Rosso Verona – lots of fruit, cassis, spice and leather.  A good Tuesday night pizza or pasta wine.

Red Date Night (with someone you like a lot)

2012 J Vineyards Misterra Pinot Noir ($50) – a new J Vineyards wine combining Pinot Noir, Pinotage and Pinot Meunier was earthy with notes of herbs, flowers and fig.  I really enjoyed the unique taste and blend of this offering.

Fine Wine On Tap Changes Dallas Wine By the Glass Landscape at Savor (and Beyond)

As I am in technology marketing for my paying gig, I am all about watching innovation and disruption change industries and I love watching transformations.  Google.  Apple.  Twitter. Uber.  All companies that pushed the envelope and changed the way we search, compute, live and ride. 

But let’s face it.  The wine industry has not been known for innovation and there has been a “what’s old is right mentality.” So anytime that I’m pitched a chance to talk to someone in the wine industry that is doing something different beyond a new app, you can sign me up almost immediately.

John Coleman and Dan Donahoe

I had the chance to sit down with Savor’s Executive Chef John Coleman and Free Flow Wines Co-Founder and Chairman Dan Donahoe to talk about their partnership in bringing the first premium wines on tap to Dallas.  It all started with a phone call.  John self-described himself as someone who finds it a challenge to find people who may or may not want to be found.  And, he wanted to bring innovation and “out of the box thinking” to Dallas in the form of premium wine on tap to his restaurant. A long-term friendship and business partnership was formed.

These guys are passionate about their business. And, the business benefits are impressive.  Savor is now the number one stand-alone top volume restaurant for wines on tap in the country.  Yes, Dallas – home of Sonoma-Cutrer Chardonnay playdates and big steakhouse upcharged “premiere brands” – wins in wine innovation. 

Let’s talk about the benefits.  The keg packaging removes hundreds of tons of packaging waste from the environment.  I was there when Republic showed up to deliver the barrels.  At 58 pounds apiece, they seemed as easy as bringing in a few cases of wine.  If you’ve been to Savor, you know they don’t have a lot of space.  What they do with some many diners in such a small kitchen is pretty amazing.  And, the consistency is the real kicker.  Every glass of wine is guaranteed fresh – every single time.  I just had a great glass of one of my French favorites during a business trip to Houston.  It had turned and I sent it back.  That gets expensive for restaurants. 

I had the chance to tap my personal glass of wine.  It was lightning fast and the J Vineyards Pinot Gris tasted exactly like it did when I hung out with Winemaker Melissa Stackhouse from J Vineyards.

Now the brands.  There are some big boys embracing this technology – Arietta, Frog’s Leap, J Vineyards, MINER, Paul Dolan Vineyards, Robert Craig, Trefethen Family Vineyards – even Va Piano, one of my great winery finds in Walla Walla. Right now, 140 wine brands are shipping their juice to Free Flow Wines where they ship to 43 states.  It is pumped into ten staging tanks in a 22,000 square foot facility based in Napa and put into over 7,000 kegs where it is shipped across country.  It gives restaurants and consumers the opportunity to feature more “off the beaten path” wines at little risk.  And, wine geeks like me respond with open arms.

Savor offers eight whites by the glass, half carafe and carafe ranging from $9 for the glass to $44 for the carafe.  The whites include Simi Sauvignon Blanc, Trefethen Dry Riesling, Franciscan Chardonnay and Duchman Vermentino.  There are eight reds including Saintsbury Pinot Noir, Qupe Syrah and Paul Dolan Cabernet offered in the same format from $9 for a glass to $50 for a carafe.  They also feature a list of wines by the bottle. 

This barrel to bar approach is incredibly innovative.  The great thing is that chef and sommelier driven restaurants like Savor are embracing and encouraging this innovation.  Dan talked about several hotel and restaurant chains that are embracing the technology. If you’ve followed my “can you get a decent glass of wine at a chain” postings, you know I’m truly happy to see this as I’d rather not have to go taste chain food to make my point.

The only downside that was proactively brought up by Dan is that this technology is not for aging wine.  So, the tradition of an aged bottle and the ceremony around that will continue at Savor as well, but 80 percent of the wines today are sold by tap. 

Being guaranteed a fresh glass of wine with no cork taint (John has never had a corked wine since opening), giving restaurants the opportunity to expand their selections without the risk.  Having the ability to buy a good glass of wine at a fair price and the environmental benefits make this an innovation that is worthy of note.  The future quality, selection and value of the wines you drink by the glass depend on it. 

A Wine Blogger’s Experience with a 3 Day Juice Cleanse

Let’s just say that when one decides to do a cleanse, a night out with “Lucky” Eddie Campbell mixing cocktails and dozens of appetizers isn’t the right way to get started.  In fact, what you eat prior to cleansing is a huge part of your success … but when you aren’t good at playing by the rules, you go your own way.  That’s where I found myself last Sunday night.

So what’s a wine girl like me doing with a cleanse like this?  While I try to eat healthy, I haven’t restricted what I eat to fit any specific diet.  I enjoy food. I enjoy wine.  But, I work for a company where eating and drinking is part of the culture and I decided it was time for a kick start after getting the weight that I gained over the last year off in the past three weeks.   And the 1,000s of bottles of wine that I have consumed over the last four years have probably taken a toll on my liver.  So, the goal of rebalancing my body was a lofty one and with Spring Break and Mexico rapidly approaching, I was motivated.

And, as many of you know, I’m competitive (understatement). My husband did a true cleanse last week and was successful.  He lost weight.  He ate less.  He was miserable.  But, I found a program from Nekter Juice Bar that seemed stringent, but less militant than the one that he did.  And if he could do it, by god I could.  I did my research online, picked up the phone and dialed the 800 number on the website last Friday.

That’s where things originally broke down.  The person I talked to told me that there was no way to get the juices to me in time for a Monday cleanse and I couldn’t order from the Dallas storefront.  Huh?  So, I used my Dallas Wine Chick handle on Twitter to inquire and got a response almost instantly.  I’m in marketing and I believe in customer service.  Frankly, the service that I got from Tiffany Carter at Nekter via social media was one that I aspire to match with the companies that I work for.  Nekter had it going on.  I had my juices (which I paid for), but Tiffany threw in an extra day that was totally unexpected and even gave me a gift card. 

I did the Classic Cleanse on day one and two and the Advanced Cleanse on day three.  Overall, they tasted good.  I drank six bottles filled with vegetable and fruit juices (number 3 was tough) as well as vanilla bean nut milk (I also struggled here not being a milk lover, but this is the one my other friends’ really liked).  Every two hours, I drank the bottles in a sequential order.

How Nekter described the cleanse:

The Nekter Cleanse is like your body’s vacation in a bottle. It was created to provide your body with enough nutrients, but with minimal calories. The delicious drink formulas are specifically designed to rid your body of a toxic buildup in the organs, digestive tract, and even in the skin. Over time our bodies compile foreign chemicals and heavy metals – these come from our food, our environment and our skincare products. However, even our own cells produce toxins that are not disposed of properly when our systems are not fully functioning because of toxic buildup.

How I described the cleanse on day one:

I started the day with Insanity Pylo.  Yes, the biggest, baddest Insanity video that kicks my butt on a normal food filled day.  Why did I do this?  I have no idea.  As the day progressed, I realized something fundamental.  I. Am. Hungry.   The juices were good, but the act of not chewing was tough.  With Nekter, you have the opportunity to eat a few select things – a half an avocado wrapped in lettuce, a handful of almonds, etc.  This is different from some other cleanses in a very good way.  But rest assured, a handful of almonds does not come close to what I wanted that day. 

I also found myself to be a little (okay, a lot) loopy at work with an inability to truly focus.  My Schramsberg wine club shipment arrived.  I drank my water instead.  I heard a lot about mental clarity.  That occurred the moment that I tried to go to sleep and continued most of the night as I tossed and turned …

How I describe the cleanse on day two:

I lost three pounds.  I lost three pounds.  I lost three pounds.  I did work out this morning, but just an hour on the elliptical. I found the cravings dissipated.  A lot.  I ate my avocado, I had some almonds, I ate brussels sprouts.  I could focus a little more.  My department was responsible for the company lunch and brought in fried chicken and mashed potatoes.  Even though I’d never eat that normally, I wanted it more than life itself.

Some of my favorite co-workers went to the bar.  I went to a wine committee meeting and drank water.  I watched copious amounts (okay, it just seemed like it) of wine get consumed.  Cruel and unusual punishment.   As I tossed and turned that night, I may have figured out peace in the Middle East, but couldn’t remember in the morning.  I did get a few periods of sustained sleep.

How I describe the cleanse on day three:

I lost 2.5 more pounds.  I lost 2.5 more pounds.  I lost 2.5 more pounds.  I went to Equinox and did one of the hardest classes.  Maybe it was because of the workout, but I did have some almonds and avocado that morning, but still found myself … let’s just say … not the most focused.  I would not say mental clarity was the strength of my day.  I was able to sleep that night and had some crazy Technocolor dreams involving co-workers and a big deal and wine bloggers like, and eating lobster.  Yeah, that was weird.

Overall, …. 18 juices, 1.5 avocados, Brussels sprouts, steamed broccoli, a few handfuls of nuts, three one hour workouts, a boatload of water and over 5 pounds later, I survived.  Surprisingly when I went to dig into my egg whites this morning, I found myself able to eat about a third of them and I’m stuffed.

It was a tough journey, but putting on a dress that I haven’t been able to sandwich myself into in almost 2 years absolutely made it worth it.  I don’t even want to think about the impact of the 1,000s of bottles of wine on my liver and the wine that I will drink tomorrow, but for today, I remain toxin free.  Rock on, Nekter, rock on.

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