Grape of the Day

 He said it. He really did. While Abe Lincoln's most famous speech of November 1863 was delivered on the 19th day of that month, his Gettysburg Address simply did not measure up in clairvoyance to his speech delivered just the day before where he warned his listeners that in the 21st Century, they should not believe everything they read on the internet. In particular, and relevant to us, he told the crowd that more than 150 years later, the internet would be littered with a strange hybrid of humans known as influencers and that one of the areas on which they claimed expertise would be the pricing on restaurant wine lists. Why do I write about this today? Why not? Well the real reason is that yesterday evening, an instagram reel by an influencer was shared with me that purported to tell you what to stay away from on wine lists. Madame Influencer made her case. And she supported her case with ... her case. For those who need to know, she said that frequenters of restaurants should st...

It's sad. There are some very good foods and food ingredients that have a way of killing the wines we serve with them. Does that mean we should stop eating those foods or that we should stop drinking wine with them? It turns out the answer is neither. We just need to be more careful about how we are pairing them. Fair warning before you read further that this might get a little bit or a lot geeky. Then again, I might change my mind and it might not be geeky at all. We shall see as my flying fingers tap dance on my keyboard. Let's start with an easy one, relatively speaking: chocolate. Now, as chocolate afficionados of which I am not one know, there are all different varieties of chocolate: sweet, semi-sweet, bitter, mik, different percentages, and more. They all have different characteristics, but they also all have a commonality. They are all ultimately a byproduct of the cocoa beans that come from the cacao tree. Probably the biggest challenge in chocolate is the pyrocyanidi...

Just a couple of weeks ago, I wrote about the mystique of blends, particularly red blends. But why do winemakers blend varieties of grapes into a single wine? Is it just commercial or is there science to it? And if there is science, is there also art? I think the answer to all of those questions is yes. For some, it's simply trial and error, and frankly, there is nothing wrong with trial and error, but I suspect that the finest wines blend grapes using a splash of science combined with a dollop of art. But escaping from the finest wines to just some pleasing ones, the commercial side often takes center stage. What's really going on? Let's start by considering perhaps the best known blend, the red Bordeaux. Frequent readers here, moderately knowledgeable wine drinkers and people who have searched for it probably know that there are five red Bordeaux grapes -- alphabetically, Cabernet France, Cabernet Sauvignon, Malbec, Merlot, and Petit Verdot. How exactly did they come to b...

When I "announced' that I was going to restart this blog on a semi-regular basis, I also solicited topics. After all, one of the biggest reasons I stopped doing this blog for quite a while was that it is really difficult to come up with fresh ideas that I know enough about to write off the top of my head. One of the first requests that I got was to explain why there is so much difference in taste profile from one Barolo to another. For starters, I don't know when the difference becomes so much. Is so much a lot, a little, or somewhere in between? I suppose that's in the eye of the beholder. Before we get into the actual topic here, let's get to Barolo. If you're coming with me, we're going to fly from Atlanta to Milan (Milano if you prefer) and try to sidestep the Winter Olympic traffic. It's cool, but not frigid today and the "nuclear snow" as the ski mountaneering expert described it yesterday has stopped. The drive from Milan to Barolo is n...

 You saw the title and you were hoping, weren't you? Admit it. You thought I was going to report on a new discovery that drinking copious amounts of wine around the clock every day was going to improve your memory. I'm not. I've been working on this experiment for a while now and drinking wine has not improved my memory. Perhaps it has occasionally distorted my memory, but it hasn't improved it ... at least not yet. For me, however, the good news is that memory is still pretty darn good, so I'm here to report that wine seems to have not diminished my memory. So why I am I writing this? I want you to use your memory in order to enjoy your wine more. It works for me and it can work for you. And, contrary to popular belief, if you do use your memory whether or not you choose to combine it with one of those wine apps that I disdain, you'll get more pleasure out of wine. What do I mean?  I want you to remember what wines you liked and why. Not just that it was a Merl...

 Welcome back!! As those of you who were regular or semi-regular readers know, I went about a year and a half writing original content off the top of my head. I ran out of steam. I ran out of ideas. Now I'm back, but not every day. Yesterday, I paid a visit to one of my seemingly favorite homes away from home -- the Delta Sky Club. For those who have never been in one, it's an airport lounge frequented for the most part by people who fly an awful lot on Delta as well as some who simply have the right credit cards or who spend more money on it than it is worth. In any event, almost all of the Sky Clubs have a bar with selections of complimentary alcoholic beverages as well as "premium" ones that you can pay for with dollars or with Sky Miles. Yesterday, being done with client interaction for the day and knowing I was not getting behind the wheel again for the day, I ventured to the Sky Club bar as did a seemingly professional woman probably about 40 years old. She orde...