And for those of you who missed it, here’s the link to my interview with Jeremy Dodge about the Cypress Hills, Bushwakker, and Chinook Arch Mead. This is merely a starting point for the wonderful world of mead. Californian wineries are making sparkling and dry old meads. (Mead will cellar for decades apparently.) Braggot, or… Continue reading Mead Glorious Mead
Author: james romanow
Code 38: The World’s Best Corkscrew
How on earth do you pay $300 for a corkscrew? Easy. You want a good one. (You can pay $500 if you want both good and stylish.) You can probably do a museum history of my life in corkscrews. But $300?? I mean I’ve opened wine with everything up to and including a Bic Pen.… Continue reading Code 38: The World’s Best Corkscrew
Bad Ego, Bad Science Bad Wine Ratings
Last June,The Guardian newspaper posted a story about the inaccuracy of wine ratings, specifically the inaccuracy of tasters’ – trained tasters, professionals – ratings. So far, rather to my amusement the article and the research behind it has been greeted by stony silence from wine writers. To be brief here are the facts: – the… Continue reading Bad Ego, Bad Science Bad Wine Ratings
The Christmas Passion Eggnog, all versions
As I said on the air today, if I die having achieved nothing more than this recipe, I die happy, knowing I helped. The original recipe A couple of great suggestions from callers The “Low Cal” and singeton version. Breaking news! I just worked out the calories for the original recipe, somewhere between 1500 –… Continue reading The Christmas Passion Eggnog, all versions
Recorking Sparkling Wine
“How can I recork sparkling wine and champagne when I don’t finish the bottle?” Ah the eternal lament. Theoretically I should be using stoppers all the time given how much of the stuff I drink; factually it is seldom a problem as the bottles always seem to magically empty themselves. Here is a selection of… Continue reading Recorking Sparkling Wine