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Wondering where the "HOB" in the HOB Wine Tour came from? Here's the story:
We love wine. We love people who love wine. And, from time to time, we get a group together and enjoy perhaps more of it than we should.
Gael and I are far from being wine experts; it's like art: we're not experts, but we know what we like.
We have a very, very good friend, however, who IS a complete oenophile (look it up!) and enjoys the entire wine experience.
One very liquid evening at our home, we opened a bottle of one our favorites, a 2001 vintage of Orin Swift Cellars "The Prisoner":
  
It was our oenophile friend's first taste of this great wine. Once uncorked, he waxed eloquent as he described for the rest of us (seven others, as I recall) the layers and layers of the wine's nose. He went on for some time naming the aromas within the bouquet: plum, wild cherries, licorice, chocolate, earth, etc. etc. etc.
We listened, raptly, as he went through them all; layers the rest of us could only imagine. The rest of us were, in fact, well into the sipping phase when he reached the bottom-most layer. And then he said, "...and there, beneath all the other complexities, yes.....there's just a "hint .. of blueberry"!
Hint of Blueberry = HOB -- and that became the name for our wine tours. From that moment, just to ride him a bit, everything was said to have a "hint of blueberry". Scrambled eggs, steak, vegetables, diesel exhaust, flatulence -- all now have a "hint of blueberry."
And now, as Paul Harvey would say, you know "the rest of the story".
Here's our oenophile friend and originator of the phrase "hint of blueberry":
Dr. Newsom Baker |