Describing wines in terms of minerality has come into vogue. While the descriptor is over-used and poorly defined, with each taster experiencing it differently, the sensation does exist. Even I am tempted to use the term when I…
They say imitation is the sincerest form of flattery, but Italian producers of authentic Moscato d’Asti aren’t so amused by bottles of fake wine from Russia that brazenly bear their name. Shameless counterfeiters may slap the name Moscato…
I love a homemade, authentic marinara, but sometimes I just want to get dinner on the table fast without sacrificing an ounce of flavor. My version of an elevated store-bought pasta sauce is a fabulous (and quick!) way…
The word caviar is often misused when referring to various types of fish eggs, or roe. Fish roe is a delicacy coming from trout, salmon, or other fish, but is in a different category than caviar, which comes…
The difference between what you sense with your tongue versus your nose might seem obvious, but it’s more difficult than you’d expect. Evaluating wine and distinguishing between tastes—which are objective, measurable, and sensed on the tongue—and flavors—subjective and…