One of the reasons I so love traveling in Europe: the ease and naturalness with which wine is treated at all levels of society there. Europeans seem to know, intuitively, that during a meal you have your bread, your butter, your fish, your produce, your meat, and you have your wine. No ceremony needed!
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If I were a comic book superhero, I might be called “The Decanter”…or “The Corkscrew”… or perhaps “The Human Riedel”…..you pour it, I can take it! I do get to do some incredible things by virtue of my wine bona fides. This week’s DRTV segment shows me in my element, for those who’ve wondered what a pro wine tasting is really all about.
Rather than surveying the whole international wine constellation every time a wine is needed for, say, fried chicken…why don’t we simply train ourselves to recognize “wine groups” that always go well with food? Like five or ten of them? Doesn’t that make life a lot easier?
Could this frosty pitcher be more 1912? As the Dog Days wind down…watch me make a gorgeously real, insanely refreshing pitcher of the good ol’ stuff.
OK, lousy pun aside…I am really bubbling with excitement about the new availability of dry, red, fizzy Lambrusco in American wine shops. It is one of my favorite wines to drink in Italy, and one of my favorite wines of summer. No, it’s not so easy to find dry Lambrusco…yet…but just a few years ago the American consumer had no shot at all.