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

Cheers!


 

 

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