Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
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 →