Subscribe to Vin GrottoApr. 29, 2009 at 8:17am
There's wine in my hair salon
Azarra Salon and Wine combines two of my favorite things together at last!
Posted by Kris Blondin in Tacoma, Wine Industry
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As we all know, times are tough, so the smart businessperson must think outside the box to make a buck. The stylists of Azarra Salon are no exception. They now include “wine” in their business name. As of last week, the NEW salon is now Azarra Salon and Wine.
Why wine and beauty, you ask? According to Aura Mae, owner, stylist, author (Get Some Hairapy) and wine lover, “We are in touch with the needs of our customer and know most of them enjoy wine. Our clients turn to us for advice on many levels. They trust us. Why wouldn’t they trust us for their wine? And with our newly expanded space, we now have room to offer this service.”
Read moreMar. 10, 2009 at 6:37pm
Brix 25 extends some wine relief!
50% off on bottled wines every Wednesday night!
Posted by Kris Blondin in Wine Industry
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We are all concerned about the economy these days and want to save a buck any where we can. So, our friends at Brix 25 in Gig Harbor have come to the rescue – at least on Wednesday nights.
Read moreFeb. 22, 2009 at 4:24pm
Changes at Cork! A Wine Bar
Partnership dissolved at 6th avenue wine bar
Posted by Kris Blondin in Tacoma, Wine Industry
Comments (3)
Rumors have been buzzing around about Cork! wine bar lately. I couldn't confirm anything until today when I received this email in my inbox:
Read moreFeb. 6, 2009 at 6:00pm
Pont 21 Winery
North Tacoma wine maker is ready to pour
Posted by Kris Blondin in Tacoma, Wine Industry
Comments (7)
One of my very first customers at Vin Grotto was Philip Coates. After some wine and conversation he told me that he was wine maker and intended to release his wine to the public someday. His goal was to become Tacoma’s first full production winery.
Now this was 2003, and I saw Philip a few more times after our initial encounter and I never really heard anything more about his wine venture. You know how it is, people can talk a good game with the best of intentions, but they usually never follow through. This is not the case for Philip Coates.
Read moreJan. 24, 2009 at 2:14pm
Two Buck Chuck on the chopping block?
California state wants to wine in order to balance the budget
Posted by Kris Blondin in Wine Industry
Comments (4)
So according to the Los Angeles Times, California Governor Arnold “run to da choppa” Schwarzenegger, would like to raise the state tax on wine in order to help close the state’s budget deficit. Raising the tax from 4 cents for a 750-millileter bottle to 29.6 cents will surely damage revenues on Trader Joe’s legendary Two Buck Chuck.
Read moreJan. 11, 2009 at 2:24pm
Get over your cork
Don't discriminate against the screw cap
Posted by Kris Blondin in Wine Industry
Comments (6)
No one likes stale bread, old fruit or flat soda. So why should wine be any different? According to the Wine Spectator, 7% of all wines produced are tainted. The most common culprit for a bad bottle of wine is Trichloroanisole or TCA, the lovely bacteria in natural cork that is responsible for that wet cardboard-like odor we all enjoy so much. It only takes one whiff to detect a bad bottle and the first one is the most important. Each smell afterwards makes TCA detection less obvious.
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