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Showing posts from December, 2015
Good Bye 2015……..Hello 2016 The last few hours of 2015 are upon us….and what an amazing year it has been.  2015 was a fantastic journey for both Denise and I and we are thankful to all of you who support and follow us as we explore the world of wine. We started 2015 at the Seattle Food and Wine Experience in Seattle, Washington.  We love this event and already have our tickets for 2016. If you have never been to this type of event, you need to try this one.  It sets the bar high for all others.  Some of the best restaurants of Seattle are there and the wine, beer and spirits are unbelievable.  Spring 2015 found us headed to Walla Walla.  Our dear friends Michael and Coralee open their home and hearts to us several times a year and each visit is so special.  Walla Walla valley has a rich history in agriculture.  Michael always prepares some of the best meals from local food and we always have amazing wine adventures. If you have never visited Walla Walla before, come an
Screw, Natural, Synthetic and now the Zork and the Vinolok! I have asked wine makers about their choice in corks, most of them use the natural cork because of tradition and the craftsmanship they put into their product they want to see this thru to the cork.  However, with all the choices now and the cost of losing a bottle to “cork” contamination other choices have gained popularity and  are due some consideration. Natural Cork Natural Corks benefits the wine aging by letting small amount of air into the bottle. Your bold wines and reds benefit from the oxygen that the cork allows in development of all the wonderful flavors that make these wines so drinkable and approachable. A natural cork though can dry out, go bad or let too much air into the bottle and the biggest problem…being “Corked” which is a very expensive loss. Agglomerated Cork This cork is made from cork dust and glue….although food safe, do you really want this in contact with your beautiful wi