Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: alcohol
Travel to the warm belly of the Mediterranean: the island Sardinia, with this packed, dense, complex ancient method produced Bovale.
Check out this wild child Sangiovese fermented and aged in clay pithoi from Desperada, a hip female-run winery in Paso Robles:
The theme is “translation” for this, the thirty second Monthly Wine Writing Challenge.
Luckily, my Aunt surprised me recently.
She hosts near-monthly dinners, cooks great food, and pours copious amounts of sparkling wine. I bring good bottles that survived my workweek. Well, at our last powwow she had something new from Oregon.
Now, most American wine is an act of translation. Why? Because we try to conjugate European grapes with American soil, climate, and palates. Results taste familiar but different: like speaking French with a Texan accent. But with today’s wine, America forgot the encyclopedia. Continue reading