The summer of 2018 is upon us (starting June 21st!), and you can almost hear the squeaky sound of grills being wheeled out into backyard patios in preparation for that season of all seasons for the outdoorsy, culinary minded: Barbecue!
Barbecue is like Zen, in that (to borrow an analogy from zen-buddhism.net) when trying to describe the taste of barbecue to someone who has never tasted it, you can try to explain the aromas and sensations of it, or you can compare and correlate it with similar foods. However, barbecue is barbecue... when you live it, you know it!
And what we know is that barbecue is not the same kind of food you prepare indoors, in your kitchen. Barbecue means foods with smoky or even charred and caramelized flavors. Maybe it’s the caveman in all of us, but for some reason that taste sensation gets the mind, and palate, salivating. And like cavemen, we frequently need a good beverage; perhaps beer or iced tea, but preferably a good, zingy wine of a certain type...Continue »
Mencía – native of the northwest regions of Spain, close to Portugal – is a late-to-the-party black skinned grape, enjoying relatively modest yet intense adoration among connoisseurs of Spanish red wines only within the past 15 years...Continue »
Over the weekend we received a note from David Gates, who is V.P. of Vineyard Operations for Ridge Vineyards – a winery that deserves all the credit in the world for being the first modern day California producer to take Zinfandel seriously.
According to Gates: “We are excited about coming back to Lodi after a loooong hiatus. We are looking to diversify our Zinfandel portfolio to help spread out the harvest; and we have seen how Lodi has changed in the last ten or so years – with better, or different, viticulture...”Continue »