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Author: Lara Wiz

Wine of the Week: Mount Salem Blaufrankisch

Wine of the Week: Mount Salem Blaufrankisch

This week’s Wine comes from a small winery in Hunterdon County, NJ. We visited Mount Salem on a sunny post-snow Sunday, and we had the place to ourselves! Mount Salem is a small winery producing just 1,000 cases a year. The climate and soil are very similar to Austria, so founder Peter Leiter planted grapes common to that region, like Blaufrankisch and Zweigelt. All the reds I tasted were great, but for the money, their 2014 Blaufrankisch for $20 was…

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Wine of the Week: Back to the Finger Lakes for a Reader Question

Wine of the Week: Back to the Finger Lakes for a Reader Question

Constant Reader Mark asks this week Do you have a favorite Finger Lakes Riesling? I don’t mind spending a little; I’m thinking of giving a bottle as a gift. Asking me to pick a favorite riesling from the Finger Lakes is a bit like asking which of my two cats is my favorite. Riesling is the most widely planted varietal in upstate New York, thanks to Dr. Konstantin Frank. He found the climate and soil to be much like Germany,…

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Wine of the Week: Super Bowl Hangover Edition

Wine of the Week: Super Bowl Hangover Edition

I can recommend Nocking Point’s sparkling wine (bought mine in 2016) as an excellent wine with which to celebrate the Philadelphia Eagles’ first ever Super Bowl win as a franchise! Nocking Point is a wine club founded by Stephen Amell, star of The CW’s Arrow. He’s known for his super athletic ability, as are the 2018 Super Bowl champion Eagles. He’s also known for his passion for wine, whereas the Eagles seem to be more beer guys. Nocking Point doesn’t…

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Wine Eagles Wine

Wine Eagles Wine

As a Philadelphia native, I was a wee bit excited about the Eagles getting into the Super Bowl. So I’m hosting a Super Bowl party! I figure I have to do cheesesteaks and soft pretzels, even though a naysayer colleague said…nay. But I say nay to that naysayer! Which edges into double negative territory, and that makes me deeply uncomfortable, so moving on. Because I am a nerd, I have done research on the optimal cut of beef. Most recipes…

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