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Sweet and dry -- now I get it
Tart I think is the same as sourness, which if balanced by a bit of sweetness and fruit is not a flaw. If you are tasting acidity, that's what makes you salivate after you swallow. You'll notice it even in grocery-store rieslings. But if your very jaw aches ... could that be tannin? Does your mouth feel "chalky" after a red wine?
Is The Food Revolution Upon Us?
I'm sorry, but I'm a little confused. Human beings have been farming for many many years. Isn't "sustainable agriculture" a given? (Hint: whenever it wasn't sustainable, people starved.)
Serious Grape: The Next Big Grape
I second Mr. AbacusFinch. Malbec is easy to pronounce, and has that berry-lushness that stands between merlot and pinot noir, without merlot's thick plainness or pinot's disappointing pale color and acidity. Petite sirah appeals to men once they learn it's tougher and brawnier than a cabernet, but men don't drive wine purchases (I don't think).
The next white? I'm guessing something that won't have chardonnay's or pinot grigio's soft plainness (this is a word I find so often useful with wine). I suggest sauvignon blanc.
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About mrslucas
Website: http://www.atfirstglass.com
Location: Lansing, IL
About: I write. I cook. I photograph what I cook. The family eats ... the food, not the pictures. Provided they're paying attention.
Favorite foods: Chocolate. Garlic. Roast chicken. Still thinking about the rest.
Last bite on earth: Probably something extraordinarily simple. Bread and butter and tea with honey?
I have long thought that what set Star Trek off from Star Wars was that the Star Trek characters actually eat. In all the six Star Wars movies, I think the characters attempt to eat nothing but one floating pear and Aunt Beroo's blue milk.
Now ... does everyone remember the episode where Kirk is eating greens because he's on a diet?