Tasting Notes: White Grapes Left To Be
As this week is all about the orange, the skin-contact, the skin-fermented, whatever you want to call them....here are some notes from notable sips of white grapes that were left to be.
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White Grapes Left To Be
Touching me. Touching you. Flesh to flesh. A sensation like no other. Just as the human touch can turn you on, reach the pit of your stomach and beyond, so is the power of grape skins when in contact with...
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Super Wine Sunday
’twas Super Bowl evening heaps of snow piled on the ground currently in isolation somewhere between wine, watercolor and touchdowns
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Garnacha & Cariñena
Your embrace vibrates. Red fruit jumping off the high dive onto the tongue, making just the right splash. Straight and sharp before arching your back. Positioned for another breath.
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Sforzato
Pow. Pow. Pow. A mouth of wow. A cherry roll-up. Zingy. Fresh and flesh. Ride the wave of Nebbiolo.
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What I Learned from Sipping with Francis Mahoney
Armed with the patience and perseverance that a poignant Pinot Noir requires, this is the story of Francis Mahoney and his very good life.
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Back to Blogging
This blog has been way too quiet. Sometimes I forget my own advice and fall into the Instagram hole, leaving my original content subject to the whims of Mark Zuckerberg and social media trends.
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The Power of Smell
Aromas are most fascinating, capable of transporting you to moments…to places, people and things. So breathe deep, baby. Enjoy the ride.
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Miskioca — Peruvian Potato Wine
Made from fermented Oca tubers in Peru, Miskioca is potato master Manuel Choqque Bravo's latest innovation. Here's my take on this sweet potato wine.
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The Best Comida Chilena in Guarilihue
Vilma Muñoz makes mouthwatering comida chilena in Guarilihue, Chile. Pair that with her son's delicious Itata Torrontel and you've got a great Chilean experience.
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