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Staff Favorites
Wine Classes in May, 2018 If you’d like to acquire genuinely empowering advice that will help you select better wine, <strong>please join us for a four-part series</strong> of wine classes on <strong>Wednesdays</strong> in <strong>May, 2018</strong>. We’ll taste and compare related wines (across the spectrum of growing regions and grape varieties), demonstrating the importance of human craft and ambition <em>(or lack thereof),</em> and <strong>why the place where the…</strong>
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Staff Favorites
A recent layover in London gave me an opportunity to see an old friend and to visit a special shop where I planned to procure a few tasty gifts for the viticoltori I visit every year in Italy. Over the years, I’ve offered my hosts vino Americano, pancake mix (there’s no equivalent in France or Italy), Vermont maple syrup, Yankees baseball caps, and Bonny Doon T-shirts. But it had been a long time since I’d bought a wedge at Neal’s…
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Staff Favorites
Wil Franklin is a Moore Brothers alum, with the reputation as the finest producer in Humboldt County, California. He has given us permission to republish his pieces from The Courtier. Dry vs. Sweet Understanding a few essential characteristics of wine will go a long way to understanding how to make fine wine a part of our daily lives, just as it is in many cultures where wine is an essential part of every meal. One of the most…
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Dave's Soapbox
A Salumeria's sign in Monforte It's always an interesting question; "What's the difference between this Barolo and THAT Barolo?" When talking about how "place" determines what the wine will be, the "geeks" among us like to talk about soils, altitude, and exposure - each giving something to the wine that can't be reproduced in the next town over. But the one other aspect of "terroir" that's often missed is "culture." And differences…
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Dave's Soapbox
4 tablespoons olive oil 1 medium sized yellow onion, diced 1 fennel bulb, trimmed & thinly sliced 3 cloves garlic, minced 1/2 cup fresh parsley, minced pinch of crushed red pepper flakes 1 pint cherry tomatoes, cut in half 3/4 cup dry white wine 1 tablespoon fresh oregano leaves, minced salt and pepper 36 - extra large uncooked shrimp, peeled and deveined fresh lemon juice 8 ounces feta cheese, crumbled Heat the olive oil in a…
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