One of the things I love most about wine is the seemingly endless variety of flavors. Some wines taste like you just bit into a perfectly ripe cherry. Others taste more like a warm berry jam or compote. Some can even remind you of sipping cocoa dusted with baking spice. Part four of this series is all about flavor and how you can translate what your taste buds are telling you into words.
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Along with selling wine, the most satisfying part of my job is helping people learn about wine. I’ve noticed over the years that most folks aren’t confused about wine because they “can’t taste.” They can taste just fine. They feel lost or confused because tasting notes often sound like a secret language, and nobody has given them the codebook.
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The Supreme Court ruled that the International Emergency Economic Powers Act (IEEPA) does not authorize the President to impose broad tariffs. This eliminates the legal basis for the prior tariff structure.
So, does that mean tariffs are “over”? Sadly not.
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If Cabernet Sauvignon is the rockstar blockbuster grape we all know and love, then Cabernet Franc is the quiet indie-rock journeyman; often more interesting, and always working harder to please. While the grape may play second fiddle to its more famous counterpart, there’s one interesting tidbit we can’t ignore: along with Sauvignon Blanc, Cabernet Franc is actually one of Cabernet Sauvignon’s parent grapes, firmly cementing its place in vinous royalty.
Read MorePin Print Recipe – Red Wine Poached Pear with Red Wine Granita Servings 4 servingsPrep time 30 minutesCooking time 40 minutes Ingredients 4 firm pears (Bosc or Anjou are ideal) 750 ml dry red wine (something you’d happily drink, not expensive) 120 g sugar (about ½ cup + 1 Tbsp) 1 orange: 3–4 wide strips…
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