Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
A little wine-down-time, and I go to re-rack… Fine. Dandy. Now what? I try the wine left in the tank. It’s hopelessly mild. My wife tastes it. There’s alcohol, something citrus, pear, maybe mineral hiding around there. But she likens … Continue reading →