Sublime: tuna tartare, avocado, and Soave

From the “life could be worse” department…

The acidity and minerality in the 2007 Soave Classico by Suavia and the rich flavors of raw tuna and fresh avocado made for a sublime pairing the other night at the happy hour at Trio, the steakhouse at the Four Season in Austin. When I’m not on the road hawking wine (mostly in San Antonio and Dallas these days), you’ll often find me there, hanging with my buddies chef Todd Duplechan and wine director Mark Sayre (Mark just passed the third level of his Master Sommelier. Right on man!).

Believe me, the wine trade isn’t always as glamorous and fun as it sounds but it’s kinda cool when you get to rep a wine like the Suavia (which I do).

Above: That’s where the grapes are grown. I visited Suavia in Soave Classico in April after Vinitaly.

Today, I’m heading to an “undisclosed location” in Arizona for reasons I am not at liberty to discuss.

Tracie B will be meeting up with me tomorrow in San Francisco and then we’ll head to Napa where we’ll be tasting at some of the wineries the company I work for represents in Texas. I am exhausted after three days on the road hawking some excellent wines from Friuli but, honestly, life sure could could be worse.

The highlight of our trip will be the Kermit Lynch portfolio tasting in San Francisco and the winemakers dinner the night before.

I’m posting from the Austin airport and I gotta run to make my plane. Stay tuned…

4 thoughts on “Sublime: tuna tartare, avocado, and Soave

  1. Jeremy, I didn’t know you sell wine. What company do you work for? Never had good Soave until an Italian chef friend recommended Montecarbonare…sublime.

  2. Pingback: Mexican Grilled Chicken | Tomato Avocado Salsa | mySteakRecipes

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