As a wine enthusiast keen to explore new expressions, I couldn't resist the intriguing fusion of carnival nostalgia that the concept of Cotton Candy Wine brings to the table. With my background and education in winemaking, I've had the delight of exploring unique vintages around the world and well ... this is certainly a unique blend. But a question begs, is it crafted from actual cotton candy or is it merely a clever marketing ploy?
Surprisingly, I found that (like everything in winemaking), the answer is considerably more complicated than I initially assumed. The simple answer is that many different products are using the same name and while "Cotton Candy Wine" can be made quite literally from cotton candy floss found at the carnival food stands to the Shiava grapes in Italy to the hybrid table grapes found at your local supermarket - the simple truth remains. If something tasty can be distilled or fermented, people will find a way to do it. In situations like this where it makes people happy ... they will do it again and again!
- Written by: James Hills
- Hits: 1557
For most Gen X men like myself, the notion of having a hearty delicious meal waiting for us when we got home after a long day of work is a romantic notion that faded away as more moms and wives took an active role in the workplace. Along with that trend though was a resugence in men taking on kitchen duties at home. Somewhere in the middle of this transition is an entire spectrum of services ranging from Freshley to Blue Apron to game changing platforms like SUVIE that for the first time is a product that I can see having as a part of my life beyond a particularly busy time when I don't have time to shop and source my own stuff.
- Written by: James Hills
- Hits: 885
I'm not a big fan of the idea behind "dry January" ... the notion of creating a "time out" implies that overconsumption instead of moderation is ok and while for some this might be the opportunity to put them on the right path again, I'd prefer that people approach the concept of bing drinking in othere more practical ways. Regardless though, this is a great time of year to take a look at non-alcohol wines and how the industry is evolving in terms of packaging, production quality, and technology that allows them to be a palatable alternative to alcoholic wines for folks who, for whatever reason choose not to imbibe.
- Written by: James Hills
- Hits: 1118
Alexander Valley AVA in Sonoma is one of my favorite regions for Cabernet Sauvignon. This is partially due to my inclination to rebel against the overwhelming snobbery of its big brother next door in Napa - but also due to the fact that for a fraction of the price, you can get phenomenal vintages from more unique, often boutique wineries where the winemakers are approachable and willing to talk about why they love what they do. While Napa has priced out all but the wealthiest winemaking families and is now essentially controlled by historic families, corporations, and celebrities - there's still a sense of innovation at work in Sonoma. This includes the story of father and son team, Wayne and Samuel Jordan who are building Red Bear Winery.
- Written by: James Hills
- Hits: 1396
I recently heard a saying that great storytellers never finish the tale because they fear they will lose their value if all the secrets are shared. That same thing seems true for good holiday recipes passed down from mother to daughter and father to son. In my wife and I's case, though - neither of us has a Puerto Rican family to rely on and I swear the person who was responsible for getting us hooked on her coquito deliberately omitted an ingredient or a key process. Over the years, Heather has continued to research and experiment in a quest to create if not the PERFECT Puerto Rican Coquito ... at least one that is uniquely ours and a holiday tradition that we both enjoy making, drinking, and sharing with others.
- Written by: James Hills
- Hits: 907
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