Visiting Traversa was one of those wine-made moments I’ll never forget. The people, the land, Nebbiolo, Barbera…the people! Their wines vibrate, limestone-licked and expressed. The winemakers’ warmth present in every sip.
Instagram is all the rage these days. So naturally, the wine world has hopped on board to add this social media platform to their marketing mix. Let me shed some light on how to use it!
The Purple Heart is awarded in the name of the CEO of Purple Mouthed to any wine of the world who, while poured under competent (ish) authority in any capacity with Kendal Montgomery, has been LOVED and drank in its entirety, perhaps multiple times. Probably...
Hashtags. Use ‘em. And with that, you could go ahead increase my bounce rate, leave the page, because that’s the meat. I led with the meat. However, hear me out.
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.
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 their juice.
I drink to the beat of my own drum. Sometimes I have red when the pairing should be white. I’m not beyond pouring juice into a pretty cup just to switch it up. Maybe it affects the swirl, but I live in my own whirl. ...
Again, this is nothing new from me, but I dunno, just felt like it was time for a public service announcement: PUT SOME JUNK IN THE TRUNK. Get that back label nice and round, 360 with everything else you got goin’ on.
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.