Email AuthorJeremy Parzen
Low-Alcohol Vermentino from California Makes Me Happy
July 30, 2012 in Eating Our Words
Grappa Joe and the Lambrusco Revival
July 27, 2012 in Eating Our Words
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Giving Head: What Wine for Head Cheese?
July 25, 2012 in Eating Our Words
Photo by Jeremy Parzen.Porchetta di testa is a brined, slow-cooked head cheese. Traditionally it's roasted. In this case the charcutier cooked the head sous-vide. If you look carefully at the...
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A $10 Wine We Love: Picpoul de Pinet and Sonora Dogs
July 23, 2012 in Eating Our Words
Photo by Tracie P.There are a handful of under-$15 wines that really deliver quality. Picpoul -- a high-acidity white grape from Southern France -- is one of them.One of the...
This Woman Made Me Drink Merlot
July 20, 2012 in Eating Our Words
Mingle with the Stars and Taste a Buttload of Wine at TexSom
July 18, 2012 in Eating Our Words
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The Aeration Condom (and Why I Don't Decant)
July 16, 2012 in Eating Our Words
Photo by Tracie P.Decanting? I'm not a fan. Not that there's anything wrong with decanting. In fact, some of my best friends are decanters. But when you come to dinner at my...
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Sommelier Vanessa Trevio Boyd Doesn't Kiss and Tell
July 13, 2012 in Eating Our Words
Photo by Jeremy Parzen.In the Basque Country, explains sommelier Vanessa Trevio Boyd, Txakoli is often poured from above the shoulder in order to ease the gentle fizziness in the wine...
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Natural Wine Becomes a Crime
July 11, 2012 in Eating Our Words
Photo by Jeremy Parzen.Cory Cortwright (above) is a leading wine blogger and importer of Natural wine in the U.S. Will he risk imprisonment for calling a wine "Natural"? In Europe...
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Top 5 Red Wines to Serve Chilled in Summer
July 09, 2012 in Eating Our Words
Photo by Jim Budd, author of Jim's Loire.Even Tour de France cyclists get thirsty for chilled red wine.Some are more apt to reach for white than red wine during summer...
A Basque Wine for Slimy Okra
July 06, 2012 in Eating Our Words
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Top 5 All-American Red Wines for July 4 Grilling
July 02, 2012 in Eating Our Words
Photo by Jeremy Parzen.Weighing in with a judicious alcohol content of 12.9 percent, Copain Pinot Noir Tous Ensemble is our No. 1 pick for homegrown red wine for July Fourth.It...
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Wine and the Supreme Court Health Care Ruling
June 29, 2012 in Eating Our Words
Photo by Jeremy Parzen.In Europe, wine is viewed not as a luxury product but rather a nutrient and an essential component of a healthy meal. Health care in Europe is...
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The Top 5 Wines for Summer
June 27, 2012 in Eating Our Words
Photo by Tracie P.One of the things I love the most about summers in Texas is pool parties. When the heat is on, we tend to congregate with our friends...
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The Best Wine in Texas? La Cruz de Comal Ptard Blanc Tasting Notes
June 25, 2012 in Eating Our Words
Photos by Tracie P."Ptard Blanc," writes La Cruz de Comal owner Lewis Dickson on his winery's Web site, "is a proprietary name and means 'white firecracker' in French. We call...
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The Perfect Sushi Wine?
June 22, 2012 in Eating Our Words
Photo by Jeremy Parzen.Even though we're still more likely to reach for sake or beer when searching for a beverage pair with Japanese cuisine, we increasingly look to wine these...
Taste Perversion: Artichokes and Wine
June 20, 2012 in Eating Our Words
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Eggs and Pinot Noir, a Guilty Pleasure
June 18, 2012 in Eating Our Words
Photo by Tracie P.In our home, the Italian frittata prevails over the French omelette. The main difference between the two is that the frittata is turned or flipped (and thus...
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Forget the Boring Tie: 5 Wines for Father's Day
June 15, 2012 in Eating Our Words
Photo by Jeremy ParzenFive years ago, it would have been unimaginable to give dad wine for Father's Day. Back then, in the age before the millennial generation decided that it...
Today's Cover Story on the Texas Wine Industry
June 13, 2012 in Eating Our Words
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A Meaty White Wine for the First Pesto of Summer
June 11, 2012 in Eating Our Words
Photos by Jeremy Parzen.Fresh basil has been arriving from our Community-Supported Agriculture subscription, and that means it's time for long noodles with pesto at our house. Traditionally, Genoese pesto is...
A Prince Among Ross: Tempier Bandol
June 08, 2012 in Eating Our Words
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Salade Nioise Recipe (and Bandol Ros Porn)
June 06, 2012 in Eating Our Words
Photos by Tracie P.When it comes to making a great salade nioise, it's all about the quality of the ingredients. But that doesn't mean that you need to make a...
Aromatic White Wines for the Foods of Summer
June 04, 2012 in Eating Our Words
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What's the Deal with "Old" Wine?
June 01, 2012 in Eating Our Words
Photo by Jeremy Parzen.Earlier this year, I had the great fortune to taste a "birthyear wine," the 1967 Barolo Brunate by one of my favorite producers, Marcarini, harvested the same...
