Red with red, we’ve heard that phrase many times. It’s written in Chapter 1 of many a wine/food pairing book. But how many of us take matching a step further, considering the manner in which the beef is cooked? I periodically read portions of the book, Taste Buds and Molecules: The Art and Science of…
Last year while browsing at photos on the internet, I caught a partial glimpse of this poster hanging on a wall in a french winery—I simply had to have it. I went on a lengthy quest to identify the French producer and supplier. Ultimately, my bilingual brother, was able to navigate a French website and order it from overseas. It is…
I have just read this very interesting article on food and wine pairing. The article is a review of a recently written book approaching the pairing of food and wine from a molecular standpoint. The book author's theory is that if the molecular components that make up a wine are the same found in a specific food, they can be…
Everyday for the last 20 days….check the mail….drink some wine….check the mail…drink some wine. Today…I hear the clink of the mailbox lid…the mail has arrived…I let it sit for an hour because I know in my gut its there…a results letter. Did I pass the exam that credentials me as a Certified Specialist of Wine…go through the…
Wine—it's what I do. When I'm not writing , blogging,or tweeting about it, I'm creating Facebook trivia quizzes, watching video lectures and drinking the stuff—all while managing a family and all that entails. When I get a free moment, I try to study and read on the subject. As a result, earlier this month I thought, "what the heck" and signed up to…
If you are feeling a bit Wine Geeky this morning….here is a great article on one of the most common wine spoilage issues, the yeast Brettanomyces. Sometimes good, sometimes bad, this little guy adds to the complexity of winemaking. Enjoy! xoxoSusan Meet Brett: Why You Do or Don’t Want It In Your Wine. Meet…
Susan Brown Uncorked 