A Guide to Wine, Food & the Good Life

Krug

This tag is associated with 3 posts

A GREAT FOOD & WINE DINNER FEATURING KRUG CHAMPAGNE

At the invitation of K&L Wine Merchants and Gray Westby, the Champagne buyer for K&L, I recently attended a dinner and tasting of Krug Champagnes. It featured the new Krug releases and was held at the Quattro restaurant located in the Palo Alto Four Seasons Hotel.   This was a memorable evening in all respects. […]

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Retrospective Review Volume I, Number 3 (December-January 1979-1980)

In this our third issue, Edward Lazarus kicked off with “Woes of a Burgundy Drinker” speaking to the fact that back then a lot of wine was spoiled by excessive heat either in transit or after arrival when many wines were stored in unrefrigerated warehouses. In Southern California, there are many weeks each year when temperatures range between 80-100 degrees. Northern California is generally cooler, but even so, temperatures can reach the same highs. This is disaster for wine storage – particularly Burgundy. Burgundies, both red and white, are among the wines most sensitive to excessive heat.

And, 30-40 years ago, many, if not most, wine storage facilities used by wholesalers and distributors were not refrigerated. So true to our mission we were straightforward with our call “must consumers deal with spoiled wines as well?” Today things have changed as now wines are transported in a temperature-controlled environment to their destination , which is temperature-controlled as well. We’ve made progress and today, thankfully, spoiled wines are a rarity.

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Society of Bacchus Wine Notes

Note that the wines from all three of Dick Chang’s events and the wines from the Society’s 50th Anniversary event are mixed together in order by type of wine. There is a code after each wine indicating at which of the events the wine was served.

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