San Diego is growing up as a wine region with several producers pushing each other toward greater quality with every vintage. Edwards is consistently one
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Wine Quality
In my Three Quarks essay this month I discuss how to distinguish commodity wines from the really good stuff.
Budget Wine: Domaine Galaman Fitou Languedoc 2013
A merger of green bell pepper and black olive complementing berry, earth and a hint of candied cherry give this Carignan, Grenache, Syrah blend a
Why?
“We can turn water into wine in 15 minutes.” So claims the Ava Winery, a San Francisco start-up that is making synthetic wine without grapes
La Ferme Du Mont “Jugunda” Gigondas 2012
Inky and dense in the glass, this big vibrant nose has delineated aromas of dusty earth, truffle, crushed rock and pepper ruling over the blueberry
Good News Monday
A good meal and a great bottle of wine. There is nothing as effective at improving one’s mood. But I doubt that even a meal
Exploring the Philosophy of Food and Wine 