Today on the show we had the pleasure of sipping on champagne with the beverage director of Uchi. June Rodil was named Texas’ Best Sommelier at the Texas Sommelier Conference last month. She outperformed 20 of her peers from across the state in a grueling three-part examination involving theory, service for Master Sommeliers, and a blind  tasting.
Click on the file below to listen to the interview:

In case you’re curious, we drank Champagne Larmandier-Bernier Blanc de Blancs that is about $100 at Uchi. Probably one of the few times I’ve had actual Champagne and not a less expensive sparkling wine. It was nice. We also drank a cold Junmai Ginjo Sake.

The drinks were paired with items from Uchi’s menu:

machi cure maplewood-smoked baby yellowtail with yucca chips,
asian pear, marcona almonds and garlic brittle – $18.00

hama chili yellowtail sashimi with ponzu, sliced thai chilis
and orange supremes – $16.00

I LOVED the chili yellowtail — the fatty fish paired perfectly with the spicy and sweet sauce and the oranges brought out the flavor in the champagne. If only I could enjoy top quality sashimi and champagne for breakfast every day. I felt like Beyonce or Gwen Stefani or someone equally fabulous.