Ask Sedimentality
The differences between synthetic and real wine corks
Real . . . or fake? Get your mind out of the gutter: we are talking about synthetic vs. real corks. The debate over synthetic and real corks is quite heated in the wine world. While many call for tradition and the use of real cork, others argue the benefits of synthetic corks outweigh any … Continue reading
Understanding the French wine classification system Appellation d’Origine Controlée (AOC)
Part of understanding a country’s wine is understanding how the country controls (and therefore labels) its wine production. Perhaps the best place to begin is the system that many modern wine wine governances are modeled after: France’s Appellation d’Origine Controlée (AOC). Appellation d’Origine Controlee Definition and Purpose The term appellation d’origine contrôlée (AOC) means “controlled … Continue reading
Whole Foods Clash Challenge: Proscuitto-Wrapped Chicken and Cranberry-Balsamic Glazed Brussels Sprouts
What do a bag of tortilla chips, some cranberry sauce, chicken stock, a trio of delicious sauces have in common? Not much . . . until they are presented to you in a Whole Foods Market Clash challenge for local bloggers, and you are asked to create a holiday inspired meal! This week I was … Continue reading
The best thing since sliced bread: quick, no-rise pizza dough
I’ve always loved having pizza night as a way of getting rid of the last “little bits” in the fridge: that tiny hunk of cheese too small to do anything with, the handful of olives floating in a jar that are not quite enough to make a tapenade and just waiting to be used; a … Continue reading
“Around-the-World” themed party with great food and wine pairings!
Isn’t this what your parties look like? hehe Sorry, any excuse to throw in Bosch’s “Garden Party” is a good one for me! My recent article on classic food and wine pairings got me thinking about some fun foods to serve at my next cocktail party. The theme of this party? Around the world! Appropriate, … Continue reading
“Nice legs!” Demystifying wine legs and making wine tastings less awkward
At wine tastings I often hear people make comments about the “legs” of the wine that linger on the glass after it is swirled, with said individual acting “impressed” if the legs are long/linger. Often I feel as if this is a nervous reaction… as if the person doesn’t know what else to say about … Continue reading
Ask Sedimentality: Brunello di Montalcino
I love it when readers write and ask me wine and culinary questions! You may remember Jamie’s question regarding cheese rinds (I had a blast researching that one!). Today’s question comes from Joseph, who says: Dear Sedimentality, [my friend] Whitney and I enjoyed a petite Brunello di Montalcino… very delicious wine. Could you enlighten us … Continue reading
Ask Sedimentality: Cheese rinds… edible or not?
For this being a website about wine (with a little food and travel), I sure do talk about cheese a lot. I guess it’s hard to hide your true loves? Today’s post stems from a question one of our readers, Jamie, had: OK Sedimentality, I have a question for you. Maybe you can research and … Continue reading