“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
Budget Wine: Chilensis Reserva Carmenere Valle Del Maule Chile 2012
An intense nose with that characteristic wild herb aroma note shares the stage with smoke and dusty earth surrounding blackberry fruit. A classic Carmenere. More
The More Things Change …
This is a great time to be interested in wine. For those of us who geek out on wine it feels like we’re riding the
Flavor is Not Only in the Brain
Harold McGee is a fine food scientist and writer but even he fails into lazy talk when discussing the philosophy of food. In his article
Exploring the Philosophy of Food and Wine 