Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
My job has flung me back to Opus One. A year and a half ago my wife and I paired our eighth anniversary with a visit. After three hours, we left impressed but confused. Can a single wine, no matter how good, merit a whole facility and army of employees?
Well, time for the prodigal son to return. Continue reading →
I’ve wrestled with sugar before. No, not in that way. Grow up. I’ve introduced a dry Lambrusco, a dry rosé, a few dessert wines and fought to keep yeasts converting sugar with my own wines. This week, a wine that … Continue reading →