WINE, FOOD, FRIENDS, ADVENTURE, SIGHTSEEING AND MORE My wife Laurie and I have been traveling to Northern California for over 50 years. In this time we have seen many things and many changes – some really good, some good, some not so good, and some bad. But, it is always an interesting and scenic […]
Click here to read entire article »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.
Click here to read entire article »Some 40 years ago, I started my pursuit of learning about wine. It had never been a part of my life until after Laurie and I were married in 1967. At that time, I said to her that there has to be something better than “Red Mountain,” a jug wine that sold for a few […]
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