Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
The clacking hooves of the four horsemen of the apocalypse are upon me. I’ve screwed up. I just ordered 75 pounds of cabernet sauvignon grapes. That sounds normal (for me). But this ain’t balmy Napa. No, I bought cab. from … 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 →