There’s an invisible line that we Minnesotans feel in our bones, and when the thermometer dips below, there’s no going back. I’m talking about the transition from the refreshing white wines or rosés we rocked all summer long to the hearty red wines that we stick with all winter long. Even if it warms up … [ Read more]
Red Wine 101: The 9 grapes you need to know
November 13, 2017 by
In the late 1970s, a historic pinot noir winery in Oregon had to make cabernet sauvignon from purchased grapes just to pay the bills because, at the time, no one was buying Oregon pinot. They hated doing it because it felt like selling out. But having had the opportunity to taste one of those cabs … [ Read more]
White Wine 101: It’s all in the grapes
September 20, 2017 by
“I don’t like Chardonnay. They’re too oaky.” “Cabs are too dry.” “Merlots are…eww, merlot.” Everyone has an opinion on the wine they like and usually an even stronger opinion of the wines they don’t. That’s good. That’s great, in fact. But bear something in mind next time you hate on a particular grape: [pro_ad_display_adzone id=”35969″ … [ Read more]
Natural Whine: Gaining a fresh perspective on “no-manipulation” vino
August 30, 2017 by
I hate #naturalwine. Okay, not quite, but parts of it, anyway. It’s a trend (both hashtag and wine) that has exploded in the last few years as consumers, led by millennials, become more concerned about what’s in their glass. They want “authenticity,” whatever that means, and they’re willing to pay for it. But like any … [ Read more]
How to explore the world of wine without going broke
July 7, 2017 by
For a long while, being educated about wine made you fancy or, so it seemed, automatically a snob. Knowing about liquor meant you were a drunk. Knowing about sake made you exotic but somehow not in a good way. Knowing about beer, though, went from being blue-collar to kinda cool to being practically mandatory depending … [ Read more]
Get the tasting menu and listen to the whole song
May 8, 2017 by
When someone asks me about the point of a chef’s tasting menu, and why it’s worth ordering, it takes me a while to get beyond “don’t you want to see what they can do when they’re turned loose?” I realize not everyone thinks that way, or that they might blink at a three-hour dinner. So … [ Read more]
