Author Archives: Maurice

  1. Now I Know My Wine-Phabet: G is for Gamay

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    In this new series called “Now I know my Wine-phabet”, I will explore letter by letter wine and what I believe are some of the most important and/or influential aspects in the world of wine.  Since I am only choosing one topic per letter, many will be missed.  Hopefully these posts come across as being whimsical and informative.

    The history of Gamay is like the fairy tale, Cinderella.

    Long ago, in a land far, far away (Burgundy); Gamay was deemed to be the red-headed step-child.   Her brother, Pinot Noir received all the praise; he was the golden boy.  Gamay was chastised & and uprooted by Philip the Bold, the duke of Burgundy  and sent far away to the lands of the south, Beaujolais.

    Elders say that the Duke was so obsessed with Pinot Noir that his hatred for Gamay led him to do evil deeds.  Philip the Bold pardoned his vineyard manager when he beat to death a lowly farmer boy for mixing Gamay with Pinot Noir. (more…)

  3. Wine Tasting Notes For June 2012

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    WINE TASTING NOTES FOR JUNE 2012

    My intention in posting my wine tasting notes is to give a brief description of some of the many wines I come across over a months time. Some wines will make the wine list and others will not. Choosing one wine over another for the list, comes down to what holes need to be filled. Keeping my notes online allows me to access them for future reference.

     I do not want to rate wines on a point system. There many flaws with the point system, I merely want to give the reader a description of my interpretation of the wine on a given day. Wines are always changing, we are always changing and what comes across as unpleasing one day can be enjoyable the next. I want to give the reader an insight in to what the wines taste like rather than attaching a subjective score to them. Winemakers and wineries work hard and are very proud of their juice. I will evaluate their product, but I will not trash it. There are times when I can’t hold back and if I really like something, I will write “Yummy” or “Delicious”.  I hope you enjoy my notes. (more…)

  4. Ten Tips for Foodies While Dining With Children

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    I have been dining with my children since the day we left the hospital with my first new born.  Dining has always been one of my favorite past-times and I was not going to let anyone take that away from me.  Although the choice of restaurants has changed, I continue to dine and get creative in how to approach different scenarios. (more…)

  5. Now I know My Wine-Phabet: F is for Fermentation

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    In this new series called “Now I know my Wine-phabet”, I will explore letter by letter wine and what I believe are some of the most important and/or influential aspects in the world of wine.  Since I am only choosing one topic per letter, many will be missed.  Hopefully these posts come across as being whimsical and informative.

    Fermentation is caused by minuscule organisms called yeast, which get the party started.  They are the bartenders, eating up the sugar and giving us alcohol.  I don’t know if it is appropriate, but one might say that the alcohol was created by a “yeast infection”.  The doctor says it is caused by dampness.  The first wine was the result of grape juice left in a clay pot, and at a warm temperature, the yeast had a feast.  They left behind humanity’s saving grace…alcohol. (more…)