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…

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…