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…

Happy 4th of July!

Happy 4th of July, everyone! I wish you great fun and good memories with family and friends, good BBQ, and great wine! The Academic Wino will be taking an extra day off to in celebration of America’s birthday, but we…

Who’s Your Daddy?: Chardonnay

The subject of today’s “Who’s Your Daddy” post is one of the most widely recognized and most popular wines in the world:  Chardonnay! http://drinknectar.com/wp-content/uploads/2011/05/Chardonnay.jpg Chardonnay is relatively easy to grow and can readily adapt to different environments, and therefore can…

Oak Barrels vs. Oak Chips: The Showdown

http://www.precisionmonitoring.com/images/BarrelCellar.jpg One major cost associated with producing wine is the cost of the barrel in which it is fermented and/or aged.  A brand new American oak barrel in 2011 costs roughly $400, while a brand new French oak barrel in…