Posts by Tom Plant
I visited with the author by phone and was fascinated to hear him tell his story. It’s such a fascinating read I told him if he had submitted it as a novel no one would have published it because it is simply unbelievable.
I was fortunate enough to meet Alex Villicana several years ago on one of my first visits to Paso Robles. What struck me then was that I thoroughly enjoyed every wine on his tasting list. I’ve returned several times and have loved every wine of his I’ve tasted.
This man exudes passion. He’s “been around the world two or three times” first with the military and then on a culinary adventure. Military food was “horrendous”, so he’d often go AWOL with his buddies for good food. He loved to cook pancakes and barbeque for the barracks.
The Palace Grill has been a downtown Santa Barbara fixture for more than 25 years, serving a wide array of food choices, but with a focus on Creole and Cajun. We started with a Cajun martini, marinated with jalapeño and served with cherry peppers in a Mason jar.
Jim and Judi called it “excellent! Tastes like the grape it’s made from.” Brian called it “smooth and dark like a sultry night that you want never to end.”
The wine is primarily Nero D’Avola with Syrah, Merlot and Cabernet Sauvignon blended in. It’s a bold, old-world styled wine with earthy floral notes and the nose and red fruit on the palate.
He’s working on an Angelica sherry which he let me taste and I’m excited to see it when it’s released. His wines won 14 medals last year and have already received five more this year.