Tag Archives: Food

Cesanese del Piglio “Colle Ticchio” Corte dei Papi 2008

Posted on August 22, 2011 by waywardwine

If you drive southeast of Rome on the A1, the hills fold, one upon the next, building into the Apennine Mountains. Along the way, Anagni, a medieval town, hangs on a ridge, encrusted with Roman stone walls and cinder-block apartments. … Continue reading →

Posted in Cesanese | Tagged Anagni, Apennine Mountains, avignon, azienda agricola colletonno, cesanese, colle ticchio, colletonno, colosseum, Commodus, corti dei papi, drink, Food, Gladiator, Italian wine, italy, lazio, lorenzo landi, philip, Recreation, Ridley Scott, rome, russell crowe, wine | 4 Comments

SAQ: When Government and Wine are One

Posted on August 10, 2011 by waywardwine

Dear reader or two, please accept my apologies for the hiatus. But fret not, for my vacation to Quebec City was fruitful, or at least wine-filled. Immediately upon arrival, I popped into the Metro Plus grocery store. Past the beer, … Continue reading →

Posted in WINERIES WANDERED | Tagged Beverages, Blaye, Bordeaux, Botter, Cahors, Canada, Carignan, Côtes du Rhône AOC, Communism, Fairmont Hotel, Food, Georges Vigouroux, Gourgazaud, Grocery store, Laland Bellevue, Metro Inc., Minervois, New France Fesitval, Prosecco, Quebec, Quebec City, SAQ, Shopping, Socialism, Société des alcools du Québec, Vintage, wine | 4 Comments

MINIMAL.RETURNS

Posted on February 18, 2011 by waywardwine

Chilling wine in an ice tank did crystallize a small amount of tartaric acid. Moving the wine to the freezing outdoors for another week just wore me out. Sure, it was cold in the car. But re-parking in the shade … Continue reading →

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged alcohol, Beverages, Clarification and stabilization of wine, cold stabil, drink, Food, home winemaking, Recreation, sleepy, Tartaric acid, vignoles, wine, wine making | 1 Comment

REFULFILLING.RACKING

Posted on February 7, 2011 by waywardwine

So cold stabilization by ice water, did it work? After a week, a fair amount of sediment has built up. But is it just yeasts and solids or the holy grail of wine manipulation: tartrate crystals? Time to rack the … Continue reading →

Posted in OENOLOGICAL ODYSSEY, VIGNOLES VENTURING | Tagged Clarification and stabilization of wine, drink, Food, Tartaric acid, wine, yeast | Leave a comment

Chateau Frank, Blanc de Blancs, Finger Lakes, NY 2006

Posted on February 3, 2011 by waywardwine

New York sparkling wine might sound oximoronic. But some of the best places for bubbly are cold and miserable. Take the region of Champagne, for example. It sits around latitude 49. The average temperature is 50. The Finger Lakes are … Continue reading →