Perhaps it’s my tiny universe, but wine seems to be crossing a crucial threshold. Parties whose alcoholic lineup formerly included only beer (in kegs) and vile vodka from Idaho now mingle with white and reds. This highly anecdotal evidence is backed up with stats from the Wine Institute, a trade group based in California that reports American wine consumption has grown steadily since 1998. Other reports declare similar jumps. So is it maybe time to suggest wines be served at the ultimate Manfest — Super Bowl? Hell, why not?
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Argentina has been a revival ground for many funky grapes. Malbec was all but forgotten in France before it saw a renaissance in the Mendoza region. The grape is happier there, without the misery of Bordeaux’s unpredictable and often gloomy climate. And with this same terroir, Mendoza is doing it again, but this time with an esoteric Italian grape called Bonarda.
Read more & comment...Most people have heard of grappa, which hails from a small town called Bassano del Grappa in northern Veneto, but not many have tried it. Its used as a digestive to calm a full belly or to warm the insides (rural areas of Italy still use it for many ailments). Grappa can be made from the pomace (discarded remains of grape fermentation) of pretty much any grape, but the fragrant varieties like moscato give an enticing floral aroma. Depending on the quality of the leftovers and the method of distillation, the grappa can taste (and feel) as if gasoline flows down your gullet, or it can be smooth, wine-ish, and powerful.
