Cooking
- What Is Bimbo Break?
I was trying to solve a puzzle in the latest issue of The Enigma, the monthly publication of The National Puzzlers’ League, and I decided the answer might be one of the Coca-Cola brands. I haven’t memorized them, of course, so I looked them...
- 32 Students!
My wine classes have typically had a dozen or so students. So imagine my surprise when my dean wrote to tell me that I had 29 students for my current course. And then imagine it when I showed up last night and found that I had 32. And only two of them...
- Vinovation, The Art Of Eating, Issue 73-74
When Ed asked me to research Vinovation for The Art of Eating, I went to my first appointment with an already-formed opinion. Clark Smith's wine consulting company provides a host of services to a huge chunk of the California wine industry, but the...
- These Silly Tastings
Numerous people have mentioned yet another wine tasting in which California wines beat out the French. What I keep wondering is not "why do the French keep losing" but "why do this at all?" Napa Cabernets. Bordeaux. Despite some surface...
- Wtn: 2003 Unti Zinfandel, Dry Creek Valley
Photo by Melissa Schneider. Critics, for the most part, bemoan the steady increase in alcohol levels in wine. As the alcohol goes up, the drink's ability to pair with food goes down. Zinfandel is the worst offender. Three years ago, getting...
Cooking
Whence High Alcohol
Clark Smith, the head of Vinovation, has an Appellation America article about high alcohol levels in California wine. He looks at the complex array of factors that have led us to a world where every California wine has more than 14% alcohol. I see he’s listed as Appellation America’s technology columnist; it’s nice to see someone who knows all the ins and outs of wine technology across the state giving them content.
- What Is Bimbo Break?
I was trying to solve a puzzle in the latest issue of The Enigma, the monthly publication of The National Puzzlers’ League, and I decided the answer might be one of the Coca-Cola brands. I haven’t memorized them, of course, so I looked them...
- 32 Students!
My wine classes have typically had a dozen or so students. So imagine my surprise when my dean wrote to tell me that I had 29 students for my current course. And then imagine it when I showed up last night and found that I had 32. And only two of them...
- Vinovation, The Art Of Eating, Issue 73-74
When Ed asked me to research Vinovation for The Art of Eating, I went to my first appointment with an already-formed opinion. Clark Smith's wine consulting company provides a host of services to a huge chunk of the California wine industry, but the...
- These Silly Tastings
Numerous people have mentioned yet another wine tasting in which California wines beat out the French. What I keep wondering is not "why do the French keep losing" but "why do this at all?" Napa Cabernets. Bordeaux. Despite some surface...
- Wtn: 2003 Unti Zinfandel, Dry Creek Valley
Photo by Melissa Schneider. Critics, for the most part, bemoan the steady increase in alcohol levels in wine. As the alcohol goes up, the drink's ability to pair with food goes down. Zinfandel is the worst offender. Three years ago, getting...