Killer Tan: A Break From Wine Talk to Touch on an Issue That's Important to Me

June gloom has finally come to an end and now that the sun is showing its pretty face, time to dust off that bikini and enjoy those rays. When I was in high school this was my favorite time of year. At 16, I was a sun worshipper. But being fair-skinned, I’d always burn. My solution: A couple weeks at the tanning salon for my pre-tan and I was set for months of fun in the sun.

Beach bums, or anyone who enjoys their share of ultraviolet rays (or maybe even an OD of Vitamin E) often refer to themselves as “sun worshippers”. But in my teen years I took things to the extreme. My ritual didn’t only include the pre-tan, but I also had to be out in the sun between 10 a.m. and 2 p.m., when it was shining at its strongest. Sunscreen. What’s that? Give me some of that Hawaiian Tropics tanning oil. A few dips in the pool to attract those rays and I’m good to go.

More than a decade later I say to myself, “What the heck was I thinking?”… especially after I read the June 18th issue of the St. Louis Post-Dispatch, which reports that skin cancer patients are getting younger. It’s become the second most common form of cancer among women between the ages of 20 to 29. What’s worse is that all the warnings in the world are being brushed off. Citing that same article titled, “Skin Cancer Strikes Younger People,” consumer reports found that 31 percent of Americans never use sunscreen or sun protection. Another 27 percent said they never or rarely use it on their kids.

That’s crazy considering the fact that skin cancer is the most common of all cancers and it can be deadly. According to the American Cancer Society, an estimated 60,000 people were diagnosed with skin cancer in 2007. Around 8,000 people died from the disease.

So with those alarming figures, why do we ignore the things that can prevent us from being victims? Is it that, “It won’t happen to me” attitude? Or is that golden tan worth life itself?

So far I’ve been lucky. A woman in my 30’s, all that sun worshipping in my teens didn’t hurt me. But now I only wear SPF 45. I even wear clothes and a visor to the beach. And to be honest, I enjoy those beach barbecues even more so now, especially since I don’t wake up the next day with a painful sunburn.

If all the facts and figures still haven’t phased you think about this: The American Academy of Dermatology finds that most premature aging is caused by sun exposure. I don’t know about you. But I’ll take my pasty white skin color over a killer tan any day. You know why? Because I enjoy the fact that I still occasionally get carded.

dermanetwork.org.

Just for Laughs: Rookie Mistakes

As you may recall, I'm getting back into the wine industry after a LONG hiatus. When I first started I was allowed to be ditzy... "I'm really in TV. I'm just doing this as a favor to a friend. Can you open my wine bottle?" When I finally decided to do this for real I realized, "Oh sh**. I'm actually going to have to learn how to open a wine bottle using a cork screw other than the one I use to impress my company." I'm talking about the cork screw that can actually fit in my hand... not the fancy one that my friends bought me for Christmas last year.

So while I make fun of the "manly man" who thought Rose' was girly, I have to give him props for his patience... and a much deserved shout out for teaching me how to use that cork screw *without* judgement. I brought him six or more bottles of wine to taste. He opened one for me... then basically watched me open the rest... giving me useful critiques each time.

Now that I've got that down, there's certain terminology I don't know that's also showed what a newbie I am. And it happens at the worst places... like Montage Hotel in Beverly Hills. I opened up a bottle of 1999 Elliston Merlot. I go on with my schpeel about how since this wine has been aged 10 years it's very balanced and smooth. The Bar Manager smells it and says, "It's corked." I say, "Huh?" He repeats, "It's corked. It's no good." And he puts the glass up to my nose and it smelled awful... almost like chlorine. He then explained that corked meant that air somehow got into the bottle and the wine spoiled. Embarassed, I asked if this was common. He said 10 percent of bottles are corked, it's happened to other brokers, yada yada. Thankfully I get to return Friday for him to taste the *real* Merlot.

I'm sure there are more rookie stories to tell. And as I get more I promise to share.

One thing to note, I'm an honest person. I always tell my clients I'm new... so if they want some hot shot broker who's developed relationships with every Sommelier, Food & Beverage Director, Bar Manager, etc. etc. I'm not that gal. Thankfully, like me, my clients are new to this as well. And by new I mean, their wine hasn't been sold in Los Angeles before. I believe that's what makes it work.