Pet-Nat, or “Petillant Naturel” as it is more formally known, has made a strong appearance in the wine scene in the past few years – and for good reason. This winemaking method, also known as “Methode Ancestrale”, results in a … Continue reading
In light of an article that came out in the New York Times Sunday Magazine several weeks ago, I think it’s worth mentioning what is going on in California right now. If you have a few minutes, and want to … Continue reading
German wine can be intimidating to anyone. Even if you speak fluent German, the label tells you almost nothing about what is inside the bottle, the names are near impossible to us non-speakers to pronounce, and they even use different … Continue reading
Once a year, even the wine-o’s have to ditch the fancy glassware (and our moral high-ground), and give in to solo cups and bottomless snacks… and that day is Super Bowl!
American “Holiday” = American wine, so I brought one of my go-to American classics, Cakebread Sauvignon Blanc (2013). It’d be rare to find someone who doesn’t like this wine – it’s straight forward, well-made, crisp, and fruity. Missing are the overly lychee and green characteristics of New Zealand Sauvignon Blanc, and instead it also gives a bit of minerality and peachy fruit – so refreshing! And since we’re pairing it with all sorts of different finger foods, a more neutral-style of wine works well. The retail on this wine is about $30.
The game had it’s high and it’s lows, but in the long run we all had fun, and a bit of celebrating in the end!
To finish the night I tried the Ciderboys, Mad Bark, Hard Cider. Based out of Wisconsin, these guys are making moves in the growing cider industry in the US. While it was a bit too sweet & flavored for me (note: I’m just in general not a fan of sweeter drinks), I’m definitely in favor of promoting domestic cider, and there are some amazing ones hitting the markets recently! For a NY local favorite, check out Eve’s Cidery, based in Van Etten in the Finger Lakes.