Blog Post #65 – Education
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Blog Post #56 – Food & Wine: Restaurant (main course)
This post will be another in my newer pairing series on restaurant food. What I’m choosing today is Duck, typically prepared from duck breast. There are, of course, many variations, but I will try to keep it simple. What you want to pair with duck is a Pinot Noir or Sangiovese wine. The why I…
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Blog Post #55 – Wine of the Month (September)
For the month of September, I have chosen Ruffino’s Riserva Ducale Oro, Chianti Classico Gran Selezione, 2019. This classic Sangiovese is available at Clinton Wine & Spirits and can probably be had a most wine stores at the medium to high end of Billy’s price range. The ’19s are out now, but you may still…
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Blog Post #54 – Education
With this post, I will begin a series on the Noble Grapes, as defined by my notes from the National Wine School (NWS) and the Oxford Companion to Wine (OCtW). According to the NWS there are 3 white and 6 red noble grapes. The three white ones are Riesling, Sauvignon Blanc, and Chardonnay. I will…