Beware of bubbles! As regular readers know, Tom Natan, the owner of first vine wine imports + sales, is a “chemical engineer and science geek” who regularly writes super interesting blog posts. After reading the recent piece in Wine Review Online about blood alcohol levels by Michael Apstein – a practicing gastroenterologist at Beth Israel – Tom got to wondering how carbonation impacts the body’s reaction to alcohol. Tom’s conclusion? “If you’re looking to keep your blood alcohol level lower… try drinking still water with your wine or other alcohol, instead of seltzer.”
According to Jordan Mackay, the wines of the Loire Valley are exactly like the movie “Moneyball.”
Lettie Teague highlights Michel Chapoutier’s latest effort — a project called “Marius,” through which he’ll make some affordable wines.
Next week, San Francisco will get “a serious dose of Burgundy.” Jon Bonné has the details.
In a post that’s quite disapproving of the Wine Advocate, Steve Heimoff looks at professional wine criticism, concludes that it’s impossible for wine reviewer to “properly review a wine at the estate, with the winemaker, knowing what the wine is.”
In Palate Press, Meg Houston Maker offers a crash course in food-and-wine pairing.