Well, as luck would have it, I was at the Aspen Food & Wine Classic on the Murphy-Goode application deadline day. I must admit, I was a bit stressed about not being in front of my computer for the last 72 hours, harassing people on Facebook, twitter and Foodbuzz – recruiting them to vote for my video. It even occurred to me to print business cards with a link to my URL and hand them out at the event. But given the actual contacts at my disposal, I threw the 2.0 campaign techniques to the wind, opting for a more traditional approach to this competition: Namely, good old fashioned me, out there in the field with my smile. Judging by the number of votes my video received, this was a smart move.

I scoped out Murphy-Goode’s spot in advance. Prime location near the entrance of tent #1. I drag my tasting companion directly to the table —much to my astonishment Dave remembers my name?! I start with the Fume Blanc, it’s sunny out.  I nonchalantly try to slip all the A Really Goode Job propaganda in my bag. . .

Hoooold on there’s Stephanie Izard (http://www.stephanieizard.com/), season 4 winner from Top Chef! Holy smokes. First woman Top Chef. Directly in front of us. We stop for a photo op and a little chit-chat. She’s so nice. I bring her pal Rick in his “Got Biscuits?” shirt over to the M-G table and introduce him to Dave, and start him on the Fume Blanc. I’ve given both Stephanie and Rick my spiel on why /what I’m doing. Both make a point to put in a good word for me, elevating my candidate status proportionally.

Dave and I discuss the whole voting process. I wasted a lot of time. Could have been blogging, tagging, flckring or even drinking wine with people (as opposed to drinking it by myself in front of my computer while “virtually” campaigning). Typically I think of myself as smart. But, yeah? He’s right, the people that submit their video applications today will not have many votes. Still. . .

I walk away a bit more confident. Confident with my less than 400 votes (even though I was one of the first to submit). Confident that each and every one of my social media contacts is a real contact. I wasn’t on MySpace ten years ago and do not accept random friend requests from strangers. Surely I’m the only candidate who is so passionate about food and wine that she has traveled this far and spent her life’s savings just to attend the granddaddy of all Food & Wine affairs (and intends to write about it all)?!

I systematically make my way down one side of the tent. There is some organization to the way the wineries are represented but not much. So, I work through the tents like a maze. I circle back to the M-G table as the bell rings ending the first tasting to share my two best finds so far: CorkSavvy.com (http://www.corksavvy.com/) – which is website about wine (ho-hum) but, has a Free E-cellar and wine journal. You take a picture of a label you’ve enjoyed with your phone, email to your e-cellar and Voila! it’s stored there in your own wine journal/cellar. Next is Couloir Wine, an Anderson Valley Pinot Noir (http://www.couloirwines.com/). I’m excited about this wine because, a.) I loved the wine b.) I’ve recently written about the technique used to make the wine, which is cold press holding or a “day of rest” (http://didiseats.com/?p=25). Dave seems interested in both of my little discoveries. Especially the wine. “Interesting” he says contemplatively, perhaps a bit suspiciously with his brow arched. “How long does he hold the grapes?” HA! I actually know the answer to this question! “Only 24 hours.” I’m so proud of myself at this point, I can’t really recall what his reply was. Hopefully, he made it over to the Couloir booth.

I skip my way to the Washington’s Bordeaux-Style Reds and Great Value Burgundies seminars, feeling great that I am in the real world, tasting wine and meeting people on the application close date.

Tags: A Really Goode Job, Aspen Food & Wine Festival