Learning to Eat All Over Again
Chewy, gelatinous, gummy, spongy, springy—these are not words of praise used to describe food textures in the U.S. If it’s not crunchy or creamy we
Budget Wine: Fetzer “Valley Oaks” Cabernet Sauvignon 2015
I was underwhelmed when I tasted the 2012. I’m still underwhelmed. On the nose the green, vegetal notes are too prominent, a distraction from the
Music and Wine Pairing
I attended and presented at a fascinating conference over the weekend—the Postmodern Winemaker Symposium held in Santa Rosa CA. Although it is a meeting of
Casa Rondeña Cabernet Franc New Mexico 2014
Throughout much of the U.S. (outside California), Cabernet Franc, Cabernet Sauvignon’s earlier ripening parent, is ubiquitous. It’s a classic variety they can get ripe before
Exploring the Philosophy of Food and Wine 