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 