Email AuthorJeremy Parzen
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What Are "Tannins" in Wine?
May 30, 2012 in Eating Our Words
Photo by Jeremy Parzen.Nebbiolo, the grape used to make Barbaresco and Barolo, is one of the world's most tannic varieties and can produce remarkably long-lived wines. My wife and I...
Muscadet: A Best Value Summer White Wine
May 29, 2012 in Eating Our Words
B[ring] Y[our] O[wn] B[arbera]
May 23, 2012 in Eating Our Words
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Why Restaurants Matter (and Why You Should Tip Generously)
May 22, 2012 in Eating Our Words
Photo by Jeremy Parzen.The legendary Tour d'Argent in Paris, where I had one of the most expensive meals of my life. It was worth every penny.Last week's post Corkage: A...
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Red, White and Orange: More and More Orange Wines in Houston
May 21, 2012 in Eating Our Words
Photo by Jeremy Parzen.Even though it's made from white grapes, an orange has the tannic structure to stand up to fatty meats, like the porterhouse pork chops that I sauted...
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Corkage: A Privilege, Not a Right
May 17, 2012 in Eating Our Words
Photo by Jeremy ParzenIn the wake of last week's post on The Wine Lover's Bill of Rights, I wanted to turn the tables (no pun intended) and address one of...
Digging a German Red Quaffer from Pfalz
May 14, 2012 in Eating Our Words
What Wine Are You Pouring for Mother's Day Brunch?
May 11, 2012 in Eating Our Words
Featured Entry
The Wine Lover's Bill of Rights
May 09, 2012 in Eating Our Words
Photo by Jeremy Parzen.We the Wine Lovers of the United States, in Order to form a more perfect Meal, establish better Wine Pairings, insure enogastronomic Tranquility, provide for the common...
How Do You Say "I Love You" in German?
May 07, 2012 in Eating Our Words
The Holy Mole Grail of Wine Pairing
May 04, 2012 in Eating Our Words
Texas Wines Are Talk of the Town
May 02, 2012 in Eating Our Words
Texas Wine Makes the Big Time at Austin Food & Wine Mag Fest
April 30, 2012 in Eating Our Words
Oyster Po-Boy with Remoulade: Only One Wine Will Do
April 27, 2012 in Eating Our Words
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The Chill: When Is Wine Too Cold?
April 25, 2012 in Eating Our Words
Photo by Jeremy Parzen.In the wake of the Twitter response to yesterday's post on "The Pour: Glass Half Empty or Half Full?" (in other words, when should waiters refill or...
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The Pour: Glass Half Empty or Half Full?
April 24, 2012 in Eating Our Words
Photo by Jeremy Parzen.Let's face it. In restaurants today, most servers are trained to fill your wine glass -- even if it's not empty -- as quickly as possible. There are...
Wine(s) of the Week: Austin Food & Wine Festival Preview
April 23, 2012 in Eating Our Words
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Odd Pair: What Wine Goes with Breakfast Tacos?
April 20, 2012 in Eating Our Words
Photos by Jeremy Parzen.One of the things that I crave the most when I'm traveling in Europe is homemade breakfast tacos made with handmade white flour tortillas by Central Market....
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Tasting Notes: This Week in Wine Blogs
April 18, 2012 in Eating Our Words
Image via Samantha Sans Dosage (see below).Eat My Words: This week Texas Monthly wine writer Jessica Dupuy gives a glowing review to new releases by the Duchman Family Winery, the...
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Wine of the Week: An Under-$10 Malbec from (Yup, You Guessed It) Argentina
April 16, 2012 in Eating Our Words
Photo by Jeremy Parzen.When my wife Tracie P and I pulled the synthetic cork out of a bottle of Terrazas de los Andes Altos del Plata Malbec on Saturday evening...
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Odd Pair: What Wine to Serve with Frito Pie?
April 13, 2012 in Eating Our Words
Photo by Jeremy Parzen.There is perhaps no dish that inspires connoisseurship among Texans as much as Frito Pie. Shrouded in mystique and lore, this mighty staple of rigorously authentic Texas gastronomy,...
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Tasting Notes: This Week in Wine Blogs
April 11, 2012 in Eating Our Words
Image via Bear on Wine.When he's not traveling in Europe in search of Bordeaux values or tasting 90 bottles of the same high-end Super Tuscan to evaluate bottle variation, wine...
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Wine of the Week: Great Value for an Under-$40 Red Wine
April 09, 2012 in Eating Our Words
Photos by Jeremy Parzen.Here at Wine Time, we generally try to write about under-$25 bottles readily available in the Houston market. Even though there are many great price-quality-ratio (PQR) wines...
Tasting Notes: This Week in Wine Blogs
April 05, 2012 in Eating Our Words
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Wine Time: A Favorite Wine for Easter Lamb
April 03, 2012 in Eating Our Words
Photos by Jeremy Parzen.When it comes to pairing wine with food, we live by two maxims at our house. 1. If it grows with it, it goes with it. (Motto attributed...
