Reaching for a Cold One
/Global warming is talked about a lot in wine circles, but now that it’s about to affect beer, maybe things will really heat up. Welcome to the grape/barley axis…
Read MoreThe Blog "Engaging the Senses" includes thoughts on wine, food, travel and art from James Beard Award-winning writer, WSET educator and travel photographer Lyn Farmer
Global warming is talked about a lot in wine circles, but now that it’s about to affect beer, maybe things will really heat up. Welcome to the grape/barley axis…
Read MoreChampagne Pommery cellar master Thierry Gasco says he has finally decided to release a Champagne with no added sugar, a "brut nature." However, he isn't doing this with his entry level wine; he is going for the gold with his top-of-the-line Cuvée Louise. But can he make his best wine better by leaving something out?
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