by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Wine reflects the place it comes from in three ways: its climate and soil (how ripe and bold it tastes), its traditions (which grapes and methods locals chose), and its food (wines evolve to suit local dishes). A restrained French wine and a bold Texas...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: The grapes that grow best in Texas are heat-tolerant varieties from Spain, southern France, Portugal and Italy. Tempranillo is the state's signature red, and Viognier is its signature white. Mourvèdre, Tannat, Sangiovese, Albariño, Roussanne and Cinsault...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Store wine somewhere dark, still and at a steady 55–65°F. Lay cork-sealed bottles on their side so the cork stays moist, and keep them away from sunlight, heat sources and vibration. Steadiness matters more than the exact number. Bob's tip: if you love...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: The difference between sweet and dry wine is residual sugar, the grape sugar left after fermentation. Dry wines have little or none because yeast turned it into alcohol. Sweet wines keep more. Acidity, tannin and ripe fruit also change how sweet a wine...
by Bob Landon | Mar 18, 2026 | Uncategorized
Quick answer: Match intensity. Soft, fresh cheeses like brie, chèvre and mozzarella go with crisp whites. Hard, aged cheeses like cheddar, Manchego and Parmesan go with bold reds. Salty blue cheeses go with sweet or dessert wines. When unsure, choose a wine with good...
Recent Comments