Posts Filed Under going pro
While I love Thanksgiving (eating, football, family time), if it weren’t for my daughter, I would loathe the Christmas season. Shopping, pressure, tinsel, pressure, and freezing temperatures? And pressure? Sorry, that just doesn’t sound jolly to me.
All the more reason to drown out the din of the real world with the alcohol content of fine wine, I suppose!
Anyway, I’m late on this (I would blame holiday shopping, but we both know I do that shizz online in my pajama pants), but I present below the 2014 November Wine.Answers.com article roundup for your reading pleasure:
- An Introduction to Organic Wine (with Bonterra Vineyard Director David Koball): From a recent trip to Sonoma, I returned with a lot of new knowledge about organic grape-growing and winemaking from Bonterra, who have been doing that stuff for just about as long and at just about as large a scale as anyone in the U.S. The added bonus is that their vineyard director is opinionated, which made for an entertaining and informative interview.
- Three Things You Didn’t Know About Lodi Wine Country: One of the benefits of attending tastings of wines from historic Lodi vineyards is that you also get access to the people who know those regions best, which for me translated into a collection of what I thought were fascinating tidbits about the region (but you’re a badass, and already knew all of the trivia in that article, right?).
- Wine Book Review: “Barolo and Barbaresco” by Kerin O’Keefe: O’Keefe has been on a tear lately on the Italian wine region overview book front, and “Barolo and Barbaresco” is a fine addition to her lineup (and are regions that were probably overdue for another overview treatment), if you can handle her terse writing style.
- Finally, in a significant departure for me in terms of the types of wine accessories I try out, I gave the wine-themed jewelry from Olive & Poppy a spin (well, technically, Mrs. Dudette gave them a spin for me). You can check out their high-quality, relatively-pricey, and non-kitschy wares at oliveandpoppy.com.
Ah, holiday wine pairing articles.
I know, most of you hate ‘em.
Trouble is, when it comes to wine drinkers, that vitriol puts us squarely in the minority. Many, many drinkers search for this kind of thing at pretty much every holiday, so it’s up to wine-writer-folk-types to try to make the dreaded duty of holiday wine matchups interesting (a daunting task, when so much of it has been done already that you always run the risk of the article being staler than a box of Capt’n Crunch left open for a month at a Jersey Shore beach house).
I’m happy to report that my Winter holiday installment this year has been made engaging courtesy of the visual wunderkinds over at Fix.com. Titled “Festive Wines Yule Love: Celebrate the Season With Our Holiday Wine Guide,” they’ve put quite impressive visuals onto my overviews of the unsung wines that deserve an airing when the weather gets chillier and the snow starts falling (of course, that’s already happened to us in mid-Autumn… ok, whatever…). Take a gander at how they visualize the “what to expect” aspect of the wines’ aromas and flavors – it’s just freakin’ cool, maaaaaaan!
Below is an embed of the infographic for your viewing pleasure, and so that you can flame me for not including your personal favorite holiday go-to vino in my list…
Read the rest of this stuff »
Winter is nigh (sorry, peeps, face into it), bringing with it the 2014 Winter edition of Publix Grape Magazine.
I’m still fortunate enough to be penning items for Grape, including this time out several wine pairing write-ups, including desserts and other seasonal recipes. So, if you’re hankering to know what supermarket wines might pair up with a Double Apple Crisp with Salted Bourbon Caramel Sauce, or Squash & Lentil Salad with Hazelnut Vinaigrette, you’ll want to head over to one of their locations and check out the issue (try not to drool over the food porn too much, okay?).
For this issue, I’ve also provided an introduction to the topic of wine tannins (including a primer on which grapes have lower / higher pucker-up tannin potential, from Gamay to Tannat) for their In Focus section.
You can subscribe to Grape (for free) to check it out.
Just make sure to have your pucker face ready.
If you need a break from all that palate-ripping tannin talk, head over to my article section on Snooth.com where you can find a primer (and recommendations) on the different levels Chablis (and its palate-ripping acidity).