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Eagle Rock, CA 90041 (directions)
Ph: (323) 478-1985 / Fx: (323) 395-0116
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Sunday: 1pm - 9pm

Wine For Everyone


WINE PARAPHERNALIA THAT MAKES US UNCOMFORTABLE AND/OR SCARED

April 20, 2010 at 12:10 am by john

Welcome to the 7th installment of "WINE PARAPHERNALIA THAT MAKES US UNCOMFORTABLE AND/OR SCARED" (or W.P.T.M.U.U.A.O.S. for short)

Oh, we need wine for dinner....whatever will we do?  Wait a minute...what are you standing on?  Oh yeah, it's my James-Bond-Villain-Wine-Cellar-Lair I forgot I had because I'm so rich I can afford to forget things like where my wine cellar is and where I'm going to hide your body after I kill you.  Did I say that outloud? 

Anyway, this is great design but sheesh, really?  How many drunk dinner guests have gone head-first down this Hitchcock Movie about alcoholics?  But I'm guessing if you can afford this, you can afford a miniature man-servant who lives at the bottom if your wine cellar and gets your wine for you.  I'm 5'11" when I slouch.  I enjoy cots and canned food and answer to Reginald, Doyle, or "Yoo Hoo, Little Wine Boooy!"






WINE PARAPHERNALIA THAT MAKES US UNCOMFORTABLE AND/OR SCARED

January 8, 2010 at 12:10 am by john

Welcome to the 4th intallment of "WINE PARAPHERNALIA THAT MAKES US UNCOMFORTABLE AND/OR SCARED" (or W.P.T.M.U.U.A.O.S. for short)

 

 

Wow, seriously?  Is this so you can drink while using your chainsaw? What on earth do you need both hands free for when drinking?  The Electric Slide is going to get REALLY REALLY messy at cousin Sharon's wedding.  This is only acceptable if off screen he's holding two other glasses of wine in his hands.

   I'm guessing this is some middle-management multitasker's bid to really press the flesh (grchk...i just threw up in my mouth) at those conferences that I'm so, so, so, so happy I don't have to go to anymore. 

 

I doth protest too much....yes, I want one.






Can't Take Credit for That

October 21, 2009 at 12:10 am by john

Can't Take Credit For That

For the last six months, we've heard some pretty horrible stories about credit card rate hikes, abrupt cancellations, and conversations bordering on abuse from credit card phone operators.  Just recently a friend of ours had their rate hiked to 29.99% after spending and fully paying off $1500 in two months on travel.  When they called the bank (rhymes with "shittybank") they said, and I quote, "we no longer want you as a customer".  Be a lot more helpful if they would tell us that up front rather than sending tiny little pamphlets with even tinier print saying "dear customer, we'd like to kill your pet dog or kick your grandmother down the stairs but since that's trespassing, we're just going to double your interest rate and if you don't opt out via carrier pidgeon TOMORROW there's nothing you can do about it."

So we had this idea...we have many thousands of you here on our email list and we want to know what's going on with your credit cards during this very difficult year.  Go to our blog HERE and comment, and we'll compile all the stories and send them on to our Congressman.  You can use your name or post anonymously...entirely up to you.






Separation of "Church and State" and Other Restaurants

October 1, 2009 at 12:10 am by john

     In a year where most if not all of us are pinching pennies and being very careful where we spend each dollar, we found it worthwhile to mention an experience we had last night.  For a birthday dinner, we decided to go to Church & State downtown in the Biscuit Company Lofts building.  First, the bad - we called twice in the days leading up to our dinner and never got a response on our reservation request.  But that's where the 'bad' ended. 

     From the second we entered the front door to the moment we put on our jackets to leave, every employee in there was fantastic.  The host apologized for the wait, the waiter took tons of time to discuss the menu, the food was fantastic, but it was their sommelier, Josh Goldman, who really stole the show.  After ordering a Cru Beajolais to go with my pork belly (not my gut, the dish) he brought over a Belgian Blonde ale, plopped it down and said, "that wine will work great, but nothing goes with pork like a beer".  The crisp bubbles cut right through the intense fat of the pork belly and raised the whole dish to a new level.  On the way out, the waiter and the sommelier thanked us and asked us to come back soon. 

     And that's all you really want from a nice restaurant when you spend a little more than usual....a pleasant experience, a kind and knowledgeable staff, and tastes that you remember the next morning.  It's amazing how hard it is to find that combination.  So, hats off Church & State.  Thanks for a great night out.






The Trickle Down Theory

September 16, 2009 at 12:10 am by john

     Recently, we flew back east to see the family on Virgin America (yes, Virgin, free advertising...in return we accept free tickets, upgrades, and pretty, shiny objects) and learned something we never knew before regarding flying with wine.  A flight attendant asked what was in our rather large shipper box and we told them "lots of wine" because the closest wine store to where we were headed was about fifty miles away.  Now we always thought that the danger of putting wine in a wool sock in your suitcase was that it could easily break and you lose the wine and ruin your belongings all at once.  Nope, that's the least of your worries.  Suitcases are often stacked so if yours is on top and the wine leaks through onto all the other bags, they will actually trace it all back to your suitcase and make you pay for everyone's belongings.  She mentioned it happens fairly often and the bill can be in the thousands. 

     So, to all those customers who asked about flying with wine - we were TOTALLY kidding when we said just wrap it up in some underwear.  Get it?  Great joke.  Totally, totally, kidding.






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