Because wine is both good to drink and good to think
Mary Orlin (aka The Wine Fashionista), had a little tutorial on the Huffington Post yesterday entitled “The six aromas you don’t want to smell in your wine.”. According to the author, the post had its origin in a course T.W.F. took at the Culinary Institute of America called “The sensory analysis of wine,” where students…
A series of conversations issuing from our post last week on whether oxidation should be routinely classified as a wine fault resulted in an invitation from Kenmore Square’s Island Creek Oyster Bar to drop by and taste what they refer to as their ‘rusty whites.’ Seven wines on offer here are made in a self-consciously…
CENTRAL BOTTLE WAS POURING three so-called orange wines at its most recent Thursday Night Wine Bar event. We’ve written twice before on a category (I’ll cite those posts momentarily), that remains a controversial one. Why so? Because these wines are exactly the opposite of what the Robert Mondavi-UC Davis Axis of Normal mandates…