Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Cold fixes in this side of the hemisphere. Leaves catch fire. Grey and rain dampen the ether. It is not Port season yet. But it is Fall. And I have the perfect wine.
Fly to Valpolicella, valley of many cellars. In the hills overlooking fair Verona grow swaths of vines. The Galli family tend 70 terraced acres near 1,200 feet above sea level: the highest in the region. They bought the abandoned vineyard in 1969. Here, it is dry, above the fog line, cool yet sunny: perfect for appassimento, aka grape-drying. Continue reading
For this Monthly Wine Writing Challenge, Kat’s theme is “OOPS!”. No greater wine-fail exists than this:
You’re down the rabbit hole. You bought Halloween candy. You chose ones that kids want: Hersheys, Mars, Butterfinger, etc. You know they are little bags of chemical warfare. But serving carrot sticks will get your house egged. So you sit there: like Linus waiting for the Great Pumpkin. Between rushes of costumed underage beggars, you do it. You eat one. Continue reading