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 Irish Red Ales always remind me of Merlots, if the film “Sideways” had been about beer and not wine, Paul Giamatti would be snobbishly declaring “I am not drinking any Irish Red Ale” while Thomas Haden Church would be blissfully belching, “Tastes good to me“. The beer snobs may turn their nose up at this style, but the masses enjoy it. And rightfully so. Read more: Brew review of the Merlot of beers: Murphy’s Irish Red Ale  Paul Clear is a brave, passionate man. He’s been in the wine business since he was 18 and it only took him ten years to realize he wanted to make his own wine. But it wasn’t like he jumped a plane to Cali, pumped some juice into a bottle and slapped his name on it. He’s a hands-on, particular kind of guy. Read more: Wine review: Palarea 2005 Tinto Tierra del Castillo w/winemaker interview  The bane of most winemakers is not knowing what their creation will taste like in your glass. These creative beings spend countless hours babying a wine, only to have the distribution system muck it up somehow. Despite every earnest effort along the way from winery to table, high temperatures (especially in summer) can, and often do, ruin a perfectly good bottle of wine. Read more: eProvenance tracks a wine’s temperature from the winery to the cellar  The restaurant gossip, the news and the best ideas to save some cash at Tampa Bay area restaurants. Read more: Tampa Bay restaurant news, discounts and deals: Ceviche, Cigar City Brewing, Mise en Place |
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