The nose is striking, different, confusing, the sort with aromas that make you tear through the spice rack trying to identify them. The smells are grassy, dry, piquant, and they proved to be basil, rosemary, and a light powdering of cardamom. On the palate it was very different. The herbal
This week we received the following question from Gregg in New York: Hello - I love the website and tasting articles. I have a question regarding wine storage units. I live in a small rental apartment. Do you have any suggestions for wine coolors (16 bottle to 50 bottles) in
This funky little can should fool you about what is inside. With less than 1% residual sugar, this is true sparkling wine and not a gimmick. This fruit forward bubbly also comes in a tradition glass bottle, but the straw-adorned travel-size cans add a bit of zestiness to the boring
A rose by any other name would smell as sweet, but does an aluminum can always signal a low brow beverage? Less than ten years ago, canned beers were limited to low-flavor, mass-produced macrobrews. A small craft brewer decided to change that stigma. In November 2002, Oskar Blues Brewery in
This peony pink-colored sparkling wine is definitely not produced in the traditional méthode Champenoise (what, no cans in Champagne?). The bubbles dissipate rather quickly after being poured into a wine glass. Best to drink this straight out of the can. Beautiful aromas of roses and grapefruit rise from the glass
The relationship between tradition and innovation is not a linear one. Sometimes, it can even go full circle. Take appassimento, for instance, an Italian tradition of partially drying grapes before turning them into wine that is taking hold considerably in Canada’s Niagara region. The appassimento style of winemaking began in
Burgundy is the kingdom of pinot noir and chardonnay, responsible for almost all wines in the region. Almost all, since a few other varieties are allowed and sometimes dominate certain appellations like Saint-Bris (sauvignon blanc) and Mâcon-Cruzille (gamay, for the reds). Made by Domaine Guillot-Broux, a family-run, careful organic producer, imported