Marsala: history of falls and rises [ September 8th, 2010 ] Posted in » wine history

marsala-florio-old“Domenico Buff uncorked a bottle of his original” Vergine “ten extracts, prepared exclusively from grapes Grillo, and generously filled glass-sized aquarium for goldfish. In the dim light was visible shimmering color drink - as yellow as a buttercup, dense and rich. I sniffed the wine and felt a mixture of delicious shades of sweet peas, broom, peach and butterscotch with traces of the tubular tobacco. - Great. Brave bunch - I said and did a little sip. Marsala enveloped my tongue gently and tenderly, like a silk scarf, leaving a poignant mix of tastes, including a slight sweetness. And I immediately remembered his first trip to Sicily … “Matthew Fort
Read More …

Leave a Comment

More Breakfast Wines

more-breakfast-winesGood Morning Sauvignon Blanc!!
I have a continuing interest in getting wine involved in not just my lunch and dinner plans, but also in my A.M. meals. Like I’ve said before, “If breakfast is my most important meal of the day, then why should I skip my wine at this tremendously significant meal?” I have written in the past about some of my favorite pairings of wine and breakfast items,but what about when I am in a bit of a crunch and don’t have a full fridge of “stuff” to breakout another gourmet breakfast?

Or maybe I have run out of Lucky Charms again. Well, I choose to run up the road and get a sixer of donuts, and I prefer Dunkin’ Donuts with my wine. Luckily I have one of those Dunkin’ Donuts shops conveniently located about a mile from my pad (but who doesn’t on the East Coast) so I always have an easy way to find a quick breakfast if needed.
Read More …

February 7th, 2010 | Leave a Comment

© 2010 wine book club