A little internet stalking never hurt anyone

Heard back from Karim on Friday letting me know that I most definitely should still come down to Mendoza as planned on Monday. He and Guillermo (the guy who does his exporting/ marketing/ business side) can use me in the office for the week leading up to the harvest helping with technical sheets, marketing items, etc. Whew! Was relieved to find out I can get started sooner rather than later. You may think I'm nuts, but after 2 & 1/2 months without work (aside from Spanish and wine school), I'm actually craving a "purpose."

So I have some free time while Mom and Robin take a private Tango class in the living room (don't ask... this is the second of three they're planning, in as many days. They have another at 4pm tomorrow, and are leaving at 5:30 for the airport). That's dedication.

Anyway, I just dug up this gem of an interview, taken about 5 months ago. Not the most natural interview and it certainly won't win any journalism awards, but at least you can see who I'll be working with and a little insight into Altocedro.

Yesterday morning I again enjoyed having the apartment to myself, then eventually met up with Fernando, the head of Marketing at Algodon Wine Estates. This was a contact Robin forwarded along, an old friend of his has a friend who invested in Algodon... the whole friend of a friend thing that I'm so familiar with now. I met Fernando in Algodon's office in fancy-pants Recoleta, and after a bumpy start to the interview (informational meeting?), I was able to get comfortable and get to know Fernando, how he got involved with wine (his cousin's winery in Hungary!) as well as tell him a bit about myself. While they're not hiring anytime soon (their upscale winery and resort in San Rafael closes at the end of April for the low season), they have a boutique hotel in Recoleta that they're trying to build up, as well as their hands in a few other projects, including something that might rival the Vines' private estates project. Ruben, the COO, also come in to say hi. Ruben is your standard big man in the office, full of confidence, money and success, and jumped right in to interrogate why I was in his office, what I was looking to do. No, I have no real wine experience. No, I do not want to be a sommelier. But I have an upcoming internship! He knows Karim, and admitted that he was a very, very good winemaker. Another whew. After two minutes, he was off to his next meeting and it was back to me and Fernando, who agreed to pass my name and CV along to a few other people within the industry who might be interested in meeting me (so far one has already politely declined). Anyway, another contact for the books, as well as a nice bottle of their 2007 Merlot.

Last night Mom and Robin got back from Iguazu around 7, just in time for their first private Tango class in the apartment while I sipped a bottle of the Azul blend I brought back from Mendoza. Then it was quickly off to the parilla Don Julio, highly recommended by many, but disappointed with bland, fatty sirloin. Then I was dragged to another milonga for an hour or so while neither Robin or Mom had the courage to actually get up and dance. The tango music changed to salsa for a set and the vibe of the entire place woke up. What a different mood the salsa brings out in people... definitely the dance I would do if forced to choose. Then it was back to the apartment by 1am so we could arise at 7:30 in time for our 9:15 tour of the Teatro Colon, the recently refurbished and reopened opera house that rivals the best in the world in terms of acoustics, grandeur and opulence. 24k cold leaf, Parisian furniture, sculptures as far as the eye can see... simply awesome. Then it was time for the breakfast of champions at Freddo helado in the Patio Bullrich mall. Dulce de leche ice cream and cappuccinos at 10am, I kid you not. Then Plaza Francia for more artesian crafts, I got an electric green cowhide cuff, and then my Spanish teacher's recommendation to see the Recoleta cultural center's exhibition of Miguel de Molina, an amazingly flamboyant Spanish flamenco dancer/singer/designer. We fell in love with his costumes - you'll see when I post the pictures. Then it was lunch at another parilla, La Brigada, to hopefully redeem the previous night's lousy steak, which it did, times 10. My favorite parilla thus far. Both the sirloin and rib eye were top notch, as was the proveleta, chimichurri and calabaza puree.

Now another glass of Azul while posting, and it's dinner at Casa Felix, my third time at the charming closed door restaurant, which of course I will show to every visitor who comes to BsAs.

Ciao.