I know what you’re thinking: Beaujolais Nouveau. But wait! There’s so much more going on with Gamay than the November fresh press dressed up with pretty flowered labels.
Gamay usually produces a high-acid red, no […]
Try as I might to focus a group of eight eager students to the professionally evaluated qualities of “armoa and bouquet”, body, acidity, tannins, and the hunt for flavor markers of specific fruits (fresh and baked), vegetables […]
Another good excuse for enjoying Champagne! Champagne, Chardonnay, Vouvray, really any white wine will do, bubbles or not. Make this sorbet the day before and when you have your people over, a little frozen cocktail, mid-meal refresh […]