February 5, 2014 |
Greek and Roman historians were fond of depicting northern Europeans as beer-swilling barbarians, incapable of appreciating the fruits of sun-splashed Mediterranean vineyards. Writing in the late first century B.C., Dionysius of Halicarnassus sniffed that northerners were known to drink a "foul-smelling liquor made from barley rotted in water. " Time to give the barbarians some credit, says University of Pennsylvania archaeologist Patrick E. McGovern. Chemical analysis of residues from ancient drinking vessels and strainers, found in what are now Denmark and Sweden, reveal traces of elaborate hybrid beverages made from berries, birch resin, honey, and herbs, McGovern said.
October 11, 2013
B UZZ: Hey, Marnie, can you grow wine grapes in Philly? Marnie: I suppose you could, but I don't know anyone doing it in the city. Why? Buzz: A guy at work makes homemade wine as a family tradition. He was all proud telling me they switched from buying West Coast grapes to Pennsylvania grapes. I can't figure out why, though, since California's famous for good wine and Philly's not. Marnie: It's not that simple, Buzz. You can absolutely grow good grapes and make good wine in Pennsylvania.
September 13, 2013
PASCAL WAGNER looked me in the eyes and assured me: "Don't be afraid. Just put it in your mouth. " I paused. My companions on this weeklong expedition to the lush vineyards of Burgundy nodded with encouragement. "Go ahead," one said. "Lick it. " "You can actually taste the terroir," said Pascal, a sommelier, cellarman and local wine expert who was tutoring us on the ins and outs of the local product. I glanced down at my hand again. It held a small, dirty stone that I'd just scavenged from the soil beneath a vine laden with tight bunches of green grapes nearly ready for harvest.
July 8, 2013 |
MAIPÚ, Argentina - Ten minutes in the orchard and already my hands felt raw. How do they do this all day without gloves, I wondered, shuffling my feet for a better foothold in Argentina's sandy clay. It was Thursday, the day we'd expected to be tasting wine at the Zuccardi family's finca (ranch) and winery, in Maipú, Mendoza Province. Instead, we were clawing through a tangle of branches, trying to pick enough olives to feed Zuccardi's state-of-the-art olive oil press. It looked so easy when Torey Novak, Zuccardi's tour guide, gave a demonstration.
June 21, 2013
BUZZ: Hey, Marnie, what's your favorite grape? Mine is raisin. Have 'em with breakfast every morning. Marnie: Raisins aren't a type of grape, Buzz, they're dried grapes. Usually, seedless table grapes are used, since wine grapes have seeds. Buzz: OK, so what's your fave wine grape, then? Marnie: I like them all, but I have a special fondness for Riesling. Buzz: No way! That's a sweet white, right? I thought that stuff was for dabblers, not big-shot sommeliers like you. Marnie: Well, it's true that Riesling appeals to wine novices and those who haven't acquired a taste for dry wines.
May 9, 2013
Buz z: Hey, Marnie. My wife sent me to the store to stock up on white zin for Mother's Day. How can people drink that stuff? Marnie: What's wrong with white zinfandel, Buzz? It may not be a "serious" wine, but there's nothing wrong with wines that are more fun than fancy. White zin is one of the top-selling wine styles, so a lot of people obviously like it. It's perfect for when you want something affordable that's lightly sweet and not too strong, such as at brunches and picnics.
December 20, 2012
'Wine Simplified' e-book As the publishing industry heads toward more e-books, a few genres may benefit from the shift. Drink education books are a good example because of their multimedia features and easily updated content. That's especially true when, as with Wine Simplified (Betterbook), a project benefits from the clear-palate advice of an expert like local sommelier Marnie Old, who partnered with Anthony Giglio. Available on iPad and iPhone, Wine Simplified is essentially a textbook with far more information than it first appears, from the basics of tasting and different grapes, to advice on reading labels and ordering in a restaurant (including recordings of Old pronouncing the grapes)
October 15, 2012 |
A million years passed, or so it seemed. "Never in a million years would Jack do that," Linda Bunyan, 56, of Harleysville, insisted as she watched her bare-footed friends stomp grapes at the Wine Room of Cherry Hill. It happened so quickly that Bunyan never saw her husband, Jack, 57, remove his shoes and socks and roll up his cuffs. He stepped into the 3-foot-wide, 18-inch-high vat and waited, his arms spread wide. His wife hopped in and the two embraced. They stomped and giggled like children.
October 11, 2012
Buzz: Marnie, do they ever sell wine grapes for eating? I'd love to buy some of those green pinot grigio grapes. Marnie: Very few wine grapes make good eating; they have thick skins and big seeds. But you wouldn't find green pinot grigio anyway. It's a red-skinned grape. Buzz: That's impossible. Even I know pinot grigio is a white wine. Marnie: You're right about that, Buzz, but it's perfectly possible to make white wines from red grapes. Buzz: I think you're pulling my leg. What will you tell me next, that chardonnay grapes are red?
September 27, 2012 |
Bonterra Chardonnay Mendocino County, Calif. $10.99* PLCB Item No. 7395 Bonterra was an early adopter of sustainable and organic farming in California wine country, certifying its grapes as organic but not its wine. This chardonnay is richly textured, thanks to barrel-fermentation and aging. Its oaky flavors are not overwhelming because 30 percent of the grapes were fermented in stainless steel tanks to retain bright, fresh orchard fruit flavors and snappy, refreshing acidity.