While contemplating the selection of juices from Juicebox at my local farmers market, I will admit to thinking about a mimosa recipe or two. See, I have nothing against orange juice. I love it, and drink it every morning. But Juicebox’s offbeat offerings had me wondering what would work with sparkling wine. So with a [More]
Win “My Book Club Only Reads Wine Labels” Tote!
I came across this “My Book Club Only Reads Wine Labels” tote on the internets thanks to my friend Sarah. I decided to post about it, and it turned into one of my most popular posts. So on a lark, I decided to contact the creator of this funny-because-it’s-true catch phrase, Sally Beerworth. I wanted [More]
Blanquette de Limoux Loves Salty Snacks
If you know me at all, you know I love bubbles and salty snacks. There’s a particular French sparkler called Blanquette de Limoux that’s cheap and cheerful; perfect for wiling away an afternoon. It’s from the region of Limoux, which is the south part of France. Did you know they’ve been making bubbles in Limoux [More]
Don’t Panic When It Comes to Portuguese Wine Grapes
I will admit to being a bit overwhelmed when it came to learn about Portuguese wine grapes. I mean, come on, isn’t Gewürztraminer hard enough? See how I overcame my fears and encountered some great wines in my guest post on Notes from Esporão. It’s also a bit of a snapshot of my visit to Esporão’s [More]
Santorini Winemakers Strike a Pose With Assyrtiko Vines
If your sensing a theme from my recent press trip to the Greek Island of Santorini, sponsored by Wines of Santorini, it’s that I never tired taking photos of winemakers posing with these incredible vines. To get more in-depth about the vines and the unique white wine that comes from Assyrtiko grapes, peruse my latest [More]
Too Cold or Too Warm? On the Serving Temperature of Restaurant Wines
I was asked by Seattle Times Restaurant Critic Hanna Raskin to comment on an experience at a restaurant where her red wine was served “freezer cold.” How do I handle wine served at arctic temperatures or kiln-like heights of heat? Take a look at her post on Voracious to find out. Thanks, Hanna, for letting [More]
