Earlier this week, I had the pleasure of doing a presentation and tasting on a few lesser-known Spanish wine types and regions. We tasted two white wines and two reds along with a selection of delicious Spanish tapas plates. The whites were Albariño and Verdejo. The reds were Mencía and a red blend from Priorat…
Albariño, Mencía, Priorat, Spanish wine, Verdejo
Someone recently asked me if we had sulfite-free wine in the restaurant. Knowing that this doesn’t exist (sulfites are a natural byproduct of fermentation), but not knowing a lot more, I started reading about it and the…
sulfite-free wine, sulfites, sulfur dioxide
Following up on Carl’s blog last week on aging wines and sweetness, here is a brief overview of a category that is bigger and more diverse than many people might expect: Dessert Wines. Each category could be its own blog (if you’re geeky enough)! Sweet wines are not consumed with near the frequency of dry wines…
dessert wine, fortified wines, ice wine, late harvest wine, noble rot, port, sherry, Sparkling wine, sweet wine, Tom Welsh
While Carl is out recovering from surgery to repair an aortic dissection his good friend Tom Welsh from Tapastrie in South Bend is filling in. Today’s blog from Tom delves into the basics on French Bordeaux wines…
Bordeaux, French wine, Left Bank, Libournais, Right Bank, Tiedemann Red
Today’s blog is another from guest blogger Tom Welsh, general manager and partner at Tapastrie restaurant: I’ve told many people that if I were forced to drink one kind of wine for the rest of my life, it would probably be Burgundy…either red or white…
Burgundy, Clos de Vougeot, Côte d’Or, French wine, Grand Cru