Courtesy of E.J. Gallo. Simple blackberry with earth undertones, smells like a cab. Fruit forward and very juicy on the palate, a smooth mouthfeel, with
No. Science Won’t Destroy the Art of Wine
This article in Cosmos magazine is a fascinating and very readable account of new research into the origins of terroir, the regional differences in soils
Food and Romance: The Tissue of Little Things
Valentine’s Day is almost upon us. So it’s time to ask that important question: Can food stimulate Eros? See my answer in my monthly post
Wine Review: Trisaetum Dry Riesling Ribbon Ridge Estate Willamette Valley 2013
Riesling is a bit of a mystery. Intensely aromatic, with bright fresh fruit, a rich mouthfeel, and bracing acidity, it should be everyone’s favorite white
Budget Wine: Algorithm Red Blend California NV
This is a mystery wine. There is a website with one wine and no information. It is vinted and bottled by WX Wine Company—no website,
Hooray for the Little Guys
Big may not always be bad, but it’s seldom beautiful. Although refreshing on a hot day, U.S. commercial beers are thin and watery with almost
Exploring the Philosophy of Food and Wine 