Who’s Your Daddy?: Sangiovese

Happy Monday to you all!  Since I am finishing up writing a rather research- and labor-intensive guest post on another site (I’ll post the link once it’s live!), I’m going to start the week off lightly on The Academic Wino. …

Grape Residues or Pomace as a Meat Preservative?

Today’s post looks at the remnants of grape bits that might otherwise be tossed away after pressing, and one possible new use for them. So, wine industry residues:  can they be used as a meat preservative?  (eww?) http://media21.onsugar.com/files/2011/01/04/2/192/1922195/05e4ca2929eb3874_chicktn.larger/i/ Fresh-Chicken-Better-Than-Packaged-Other-Food-News-From-Web.jpg Meat…

Who’s Your Daddy: Petit Verdot

Quite often in the tasting room, someone tells me; “I’ve never heard of Petit Verdot!  Is that a new grape?”  What they don’t realize is that Petit Verdot is actually a very old grape, and is planted throughout many regions of the…