Every Monday and Thursday, we discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: drinks
Wayward Wine has wandered out of its natural element the last few posts. Apologies. We are in Maui. We have tried pineapple and sugar cane spirits at Hali’imaile Distillery (read here), Ocean Vodka (read here), and just toured O’o Coffee Farm (read here).
We learned that Maui’s sugar cane empire collapsed last year. The island has yet to find a viable agricultural alternative. Could wine production save it? California, Oregon, and Washington have found wine a lucrative shift. Could Maui? Continue reading
Our Maui drinks tour continues. After we tried good distilled downers at Hali’imaile (read here) and Ocean Vodka (read here), today we wake to caffeinated uppers at a coffee plantation. I could give up wine (probably). But coffee was my first true love (aka addiction). Now in Maui, we have a chance to tiptoe through the coffee bean tulips. Continue reading
Grower Champagne has creeped into popularity for at least a decade. That little RM (récoltant manipulant) on the label provided wine geeks another means to stand out from the seething masses. It allowed shops and restaurants to charge more to customers unfamiliar with it. We have all seen and bought the likes of Mumm, Veuve, Moët, Nicolas Feuillatte, et cetera, and know when we are getting hosed. But today’s grower, Marc Hebrart, probably is not on your grocery store shelf. Continue reading
So, this is Christmas. While I rampantly wrap last minute gifts, I need something to drink before I hate this holiday. It need not be great. I just want something quality that I will not overwhelm my attention. There are sharp scissors and paper cuts involved here people.
Enter sparkling wine.
I would feel guilty guzzling Champagne, so I crack open a favorite Crémant de Limoux from négociant Gérard Bertrand: Continue reading
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