I had expected great things from my first experiences with cocktail bitters. Bitter flavors are great, and so are condiments. Make me a kale and radicchio salad spiked with anchovies, garlic, and mustard and I'll nosh contentedly. So I was surprised, when I splashed some of the classic Angostura on
I had expected great things from my first experiences with cocktail bitters. Bitter flavors are great, and so are condiments. Make me a kale and radicchio salad spiked with anchovies, garlic, and mustard and I'll nosh contentedly. So I was surprised, when I splashed some of the classic Angostura on
The international authority on chimpanzees taught me something about wine this past month. If you were fascinated with animals as a kid or even enjoyed reading non-fiction, you probably remember Jane Goodall; the story of the fearless young woman sallying out into the African forest to live with the chimps
In 1880, Dr. Eugene Hilgard asked the California state legislature for $3000 to start a wine research program at the University of California, and he got it. His first start-up – the “California Agricultural Experiment Station,” now transmogrified into the University of California Davis's massive agricultural extension program – had
The international authority on chimpanzees taught me something about wine this past month. If you were fascinated with animals as a kid or even enjoyed reading non-fiction, you probably remember Jane Goodall; the story of the fearless young woman sallying out into the African forest to live with the chimps
I feel as though I need to whisper this, but I think that yeast might be trendy. The furor (both supportive and critical) over natural wine is bleeding over into an interest in the “wild” yeasts that contribute to their distinction, and whether or not they're really “wild.” Meanwhile, a
Palate Press has selected our favorite stories from 2013 and will publish Redux articles over the holidays, starting with a week featuring Palate Press Columnists. The editorial board hopes you enjoy these highlights as we look forward to bringing you the best stories for your palate in 2014. ••• y whole wine world is
My whole wine world is shaken. What does Syrah taste like? Are floral aromas pretty? Is a "typical Bordeaux" supposed to taste like medicine and ashes? I don't know anymore. I've been to a Brettanomyces tasting at UC Davis. I described it on Twitter as spending a day in a