Monthly Archives: December 2016

The Most Peated Whisky in the World Bruichladdich Octomore 6.1 Islay Scotch

Posted on December 12, 2016 by waywardwine

Last week we took a Whisky baby step with the approachable and interesting Oban 14 Year Single Malt (read here). Today, dive deep into the depths of what once defined Whisky for all of Scotland, peat: Continue reading →

Posted in Uncategorized | Tagged alcohol, Bruichladdich, dirt, drink, Islay, peat, Scotch, Scotch whisky, Scotland, travel, Whisky | 7 Comments

VOTE FOR #WAYWARDWINE! #MWWC29

Posted on December 10, 2016 by waywardwine

This is your last chance to vote for Wayward Wine’s “Her #Winestory Welcome Alexandria”: the amazing, breathtaking tale of the birth of our first daughter and the Champagne that flowed. The deadline is Monday. So click the link now and make your … Continue reading →

Posted in Uncategorized | Tagged Alexandria, baby, democracy, family, Monthly Wine Writing Challenge, MWWC29, travel, Vote, wine, wordpress | Leave a comment

#MWWC29–Time to Vote!

Posted on December 6, 2016 by waywardwine

Originally posted on mwwcblog:
Take Our Poll

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Riesling from Argentina? Luigi Bosca, Las Compuertas, Lujan de Cuyo, Mendoza 2014

Posted on December 5, 2016 by waywardwine

Why fight the cold outside? Let us acclimate to the season with a left field, Winter white. We head south, to a country synonymous with big reds and steak: Argentina. Yes, Argentina, a country that has sold its soul to Malbec. Let us pick the exact opposite of Malbec, the coolest climate grape common to cold, wet, Germany: Riesling. Continue reading →

Posted in Uncategorized | Tagged Argentina, drink, dry riesling, Luigi Bosca, Mendoza, riesling, White wine, wine | Leave a comment

Whisky for Whisky Haters: Oban 14 Years Single Malt West Highland Scotland

Posted on December 1, 2016 by waywardwine

Wine has tasted fabulous as far back as my memory (legally) allows me. But I once hated Whisky. It became firmly aligned with regret and college. Coke, Sprite, or whatever fizzy high-fructose corn syrup to hand would mollify it. But Whisky just tasted hot and gross. That is, until I went to Scotland. Continue reading →