Today, an ever-expanding mass of conscientious consumers supports a renaissance of artisan food and beverage makers. At the same time, a religious devotion to science and expectation of uniformity in consumer goods continues to make small scale production nearly futile. At the core of this tension is Saccharomyces Cerevisiae, otherwise known as Baker’s or Brewer’s […]
Move over, Champagne. Your days as the only go-to wine for seafood and fried goodies are over. Picpoul, the oft-forgotten ‘people’s grape’ of Southern France (it’s grown primarily in the Rhone Valley and Langedoc regions), is here to accompany everything from Island Creek oysters on the half shell to the famous deep-fried Fisherman’s Plates of […]
Yes, wine is liquid grapes. But thinking of that magic elixir in such simple terms is like calling stalks of wheat bread. A veritable ton of complex processes happen to grapes before you drink their liquid essence, and not all of them are natural. Like bread, wine is a shelf stable product originally intended to […]
My favorite grape-growing motto is, “If the Etruscans can do it, so can you.” In nearly every case, it’s true that grapes are extremely robust, versatile, and need hardly any attention once they’re in the ground. This writer knows first hand that you can drive over a grapevine, let deer feast on its remains, ignore […]
All photos by Jen Pritchard I thought I’d be the one asking questions when I stepped into Amador Brewing Company’s tank-filled tasting room to experience their Monday morning brewing process. Instead, head brewer KC Sare started things off: “You want a beer?” he asked, a half-full glass of the company’s Night Hike Porter in his hand.
The phrase “California Wine Country” often conjures images of rolling hills, perfectly manicured rows of lush green grapevines, and beautiful people sipping Chardonnay on balconies. It doesn’t evoke images of abandoned mines, dirt roads, and tree-sized grapevines with gnarly arms and wild leaves nestled between tiny towns with triple digit populations. Welcome to Gold Country.
Put down the Budweiser. It’s time to toast America with wine this summer because the Good ‘Ole USA is now consuming more wine than any other nation, and American producers are pumping out arguably the coolest bottles around.
Let’s establish some definitions: a sommelier is a server in a restaurant who has charge of wines and their service. Sommeliers sell wine at food or booze-centric environments. A sommelier is not your wine-collecting uncle, some blogger, or your friend who just took a wine course and now has a fancy, golden “sommelier” diploma.
It’s a common scenario: In search of a wine for dinner tonight, a red with a good-looking label and interesting description catches your eye. Let’s call it “Forlorn Hope Suspiro del Moro.” The bottle is in your hands–consumer research shows you’re 80% of the way to buying it – when the price tag catches your […]