In this post, a city slicker with no green thumb, like so many wine writers, tries to describe the process of winemaking, having never done it, which is I guess quite comical. Here on this lazy Sunday, I’m still thinking about wine. I took a chance and Tweeted to several winemakers about something that’s been … More What I Learned Today: On Sweetness in Red Wine
We visited two wineries in New Mexico on our roadtrip through the West, while we were staying in Taos. We did it on the spur of the moment–once when we had an hour to spare, and once when we were headed towards a campsite and saw a “winery” sign on the side of the road. … More Trying New Mexico Wine
We got married last weekend! It was a joyous occasion with tons of family and friends and hot, hot weather here in Los Angeles. It was the closest Saturday to Summer Solstice, and almost a full moon. Of course, the day of the Solstice, we forgot–and missed a peek at the Strawberry Moon, which only comes … More Our Wedding Line-up of California Wines
This was a wine Randy and I had at a Savoie tasting at a local wine shop. Savoie is a smallish region in the French Alps, with difficult and hilly growing conditions, according to our pourer. The wines were lighter in body and fruit than most of what I taste, and also somewhere between elegant … More Tasting Notes: Savoie, France
Licorice is a major flavor/aroma category in wine, especially reds. But did you know that it breaks down into different, specific notes? I am no sommelier, so I don’t know if these would pass at the WSET, but I thought they’d be useful for other people, since they’re so specific. If you smell enough … More Identifying Licorice Notes in Wine
Ever since I read this interview with Hong-Kong-based sommelier Jeannie Cho Lee, I’ve been intrigued by the sensory idea of red wine with spicy Asian food. She says that Chinese people love to have their spicy food with a tannic red wine, because the tannins enhance the fiery sensation. Whereas the European and American way … More Asian Food and Red Wine? Yes.
I visited a winery recently because it had been mentioned in Hugh Johnson’s Pocket Wine Book. Every winery I’ve visited from that book has turned out well. Except for this one. The tasting room associate poured me my first glass and immediately I knew something was wrong–instead of smelling of red or black fruit, it … More Why Bleaching Your Wine Glasses is a Good Idea