Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: food pairing
Last week, I braved an ice-capped Portland armed with Barbaresco. I just wanted to show two vintages. But to be safe, I requested two samples in case one ended up corked. However, our warehouse accidentally picked 2006, 2010, and 2013. Each run about $230 a bottle. I decanted them that morning, put on my boots, and slid slowly to my first appointment. 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