Posts Filed Under learning wine

Burgundy, Your Schnoz, Global Warming, And 3000 Year Old Vino

Vinted on January 27, 2015 binned in going pro, learning wine

There have been some behind-the-scenes changes going on here at 1WD HQ. The more observant among you will notice that I finally ditched the comment engines altogether and have declared that war officially over, it having ended in my inglorious defeat. We’ll be sticking to some enhanced WordPress comments from here on out.

1WD also has a new home, courtesy of, with whom so far things have been going swimmingly. I’ve tweaked some other technical hosting items here and there; just enough to get me in trouble.

Anyway, today’s update is supposed to be about how this month, for the gig, I decided to go with a double-shot of two themes. So let’s stop messin’ around and get to it, already. Those themes are —

1) The love-it-or-loathe-it “three things…” trivia (primarily because I am a nerd), and

2) Wine book reviews (primarily because I am getting sick of looking at the ever-increasing piles of yet-to-be-reviewed sample books on my office floor).

And so, linked for your reading edu-tainment:

Three Things that You Didn’t Know about Wine Tasting – Seriously, you need to respect the epithelium, people. I mean it. Get on it, your schnoz has power!

Three Things that You Didn’t Know about BurgundyYes, I mean besides the incredibly-priced rarities. Anyway, you’ll be able to impress your wine-snob friends with a few of these tidbits, I’ll wager.

Wine Book Review: “Wine and Climate Change” by L.J. Johnson-Bell – “Wine and Climate Change” is a bit of a schizophrenic read (in terms of tone), but it will likely have wine geeks fascinated anyway by its well-researched and well-argued opinions (not to mention the “what-if” scenarios) about how global warming is and will f*ck-up the wine world as we currently know it.

Wine Book Review: “Uncorking the Past: The Quest for Wine, Beer, and other Alcoholic Beverages” by Patrick McGovern – Call me a homer for a wine history tome written by a fellow PA guy, but nobody covers wine’s distant past like McGovern, and “Uncorking the Past” is at turns witty, insightful, and almost brilliant.


12 Wine Article Roundup, Post Holiday Shopping Edition

Vinted on December 2, 2014 binned in going pro, learning wine, wine books

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 article roundup for your reading pleasure:





Pucker Up (Talking Tannins For Publix Grape Magazine Winter 2014)

Vinted on November 18, 2014 binned in going pro, learning wine

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 where you can find a primer (and recommendations) on the different levels Chablis (and its palate-ripping acidity).





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