Wine Round Up
I’m still on vacation, but now with a twist. I’ve left the farm all by myself, leaving the children and Mrs. Fussy behind, to go on some crazy eating bender, that I can’t quite believe myself. I may share some of the details later.
But I mention this because
a) Mrs. Fussy isn’t here to copyedit my post
b) I’ve been so full I can’t even think about food when I’m not eating
c) If I don’t get this post up quickly I’ll never get my reliably good cappuccino
Given that, and the fact that it’s Sunday, what follows is a bit of a roundup of a handful of wine posts that for whatever reason never got the attention I thought they deserved. To make them a bit juicier, I’ll also try to put them in context. So get ready to click on some links.
I think wine can be an intimidating subject for some people. And I know all about this, since I myself used to be absolutely petrified about even walking into a wine store. Whenever I went in to the store by my apartment I quite literally would break out in a cold sweat. In Sweating Over Wine I discuss how I overcame this anxiety and show how important finding a good wine merchant can be.
Still when going to a wine store, one may get overwhelmed by seeing all of the different vintages and wonder what the difference really is between a cheap bottle of wine and an expensive one. So to try and help sort these things out, and separate these issues from the usual wine snobbery I wrote Dollars and Scents and A Very Good Year.
Today I drink wine predominantly as an accompaniment to food. People get all worked up over creating perfect wine pairings. So I thought I would do a few things to help out those just embarking on their own wine journeys. In The First Rule of Wine Pairing I wanted to lay out one guiding principle when it comes to matching wine with food. Then I thought that it might be beneficial to actually show people how I approach pairing wine with food, so I wrote the The Anatomy of a Wine Pairing and The Anatomy of a Wine Pairing, Part Two.
Of course the other way a lot of people consume wine, is when a recipe calls for it. In the unfortunately titled The Wine That You Eat I discuss what to look for in bottles that are destined for the pot or the pan, rather than the glass. And there are a few tips that aren’t quite obvious on the surface, that will dramatically improve the quality of your dish.
Now I have to go try and work up an appetite for another day of eating. Wish me luck.