by Greg Masinton | Mar 22, 2016 | Food and Wine, Wine
Oak, to a winemaker, is like salt and pepper to the master chef. It’s not the main ingredient, but it matters more than you think. Used right, you get a product of exceptional flavor and quality. Used incorrectly and you are pretty sure you’re switching to beer....
by Greg Masinton | Mar 17, 2016 | Food and Wine, Wine
Remember that time when your friend brought over that $500 bottle of Chateau Margaux to share? Yeah, me neither. See, I only have two types of friends – the ones that drink moderately priced, good quality wines, and the imaginary ones. In our circle of friends,...
by Greg Masinton | Oct 31, 2015 | Food and Wine, Travel, Wine
A few years ago, I turned a corner and started planning my meals around what food would go with whatever wine I wanted to drink. It was weird and kind of an interesting change. Most people operate the other way. I’d guess most every restaurant does it the other way,...
by Greg Masinton | Oct 30, 2015 | Food and Wine, Wine
When my mother told me I would have to use math when I grew up, this is exactly what I was hoping she meant. The Math A normal wine bottle contains 750ml of wine, or a little over 25 ounces. Our extraordinary math skills tell us that is equal to five glasses of wine,...
by Greg Masinton | Oct 7, 2015 | Food and Wine, Travel, Wine
There are 32 Grand Cru vineyards throughout Burgundy. In one hot day day, during the summer of 2015, we sampled wines from nearly half of them. The day started like every day really should; with a croissant and coffee at La Villa Fleurie, our quaint little bed...
by Greg Masinton | May 12, 2015 | Food and Wine, Wine
I guess it all started with the strip search at San Francisco International Airport. The scanners going through security picked up a microbe or something on me, even though I had followed every rule including taking my shoes and belt off. Maybe it was the gum I was...
