Editor's Note: Wine and chocolate is a ubiquitous pairing, but are they really meant to be together? Monthly columnist Erika Szymanski explores how the chemical makeup of chocolate means pairing with some wines might not always be the best idea. –Tom Mansell, Science Editor
This tale isn't yet 1000 years old. But it has kings, crusades, the cult of the Virgin, poverty, drunk clerics, extinct grapes, the Devil and the world's biggest wine bottle. And the irony is, the winery it's about is one of the most forward-thinking in France.
Sweetness and acidity have an intuitive relationship; we know they go together without having to think about it. Balance between sweetness and acidity is why even people who attest to disliking sweet wines will often enjoy Rieslings. But why do sweetness and acidity mutually improve each other?
Palate Press was well-represented among the winners at this year's Louis Roederer International Wine Writers' Awards. Columnist Erika Szymanski was awarded the Emerging Wine Writer of the Year award and columnist Evan Dawson won the International Wine Book of the Year award for his book, Summer in a Glass: The Coming of Age of Winemaking in the Finger Lakes.
Here's a call to arms: Let's call it "freshness." You know what I mean: that quality of wine that makes it food-friendly. That keeps it from sitting on your tongue like pudding, tiring your mouth. That refre...
If you look at a map, it's hard to see why Idaho wouldn't grow wine grapes about as well as eastern Washington. Until recently, it wasn't close, except geographically. Today, better viticulture, an influx of talent, and global warming are contributing to an increasingly interesting Idaho wine scene.