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AmericanWineWriter.com

American Wine Writer was born from the desire to offer readers a refreshing and edutaining (educational + entertaining) perspective on the global beverage industry – beer, wine, spirits, and non-alcoholic drinks. Our editor travels regularly to lecture, as an enological consultant, for blogging trips, and to judge competitions. To submit a beverage for review, or introduce AWW to an interesting project, please eMail us ... editor[at]americanwinewriter[dot]com

How to Make a Better Mimosa

By Benjamin Spencer AIWS 0 comments
The perfect mimosa recipe begins with the best ingredients. The oranges might not like it, but you will love it.
I have friends who are eaters. They will put (just about) anything in their mouth. Like most of you, however, I enjoy drinking. But, when drinkMakers take short cuts, opting to use 'acceptable' rather than fresh ingredients ... I have to say ... "There is a better way to make that Mimosa."

Mimosa's are one of my household favorites. They are inexpensive to make, delicious to drink, and they impress the hell out of your guests when they are made right. My goal here is to add a value to your treasure chest of easy-to-make-drinks that impress your guests and or wow your ... whoever ... by giving you a few tips to succeed where others have most certainly failed.

Traditional Mimosa recipes mix equal parts sparkling wine and orange juice, but what most recipes don't clarify is that the ingredients matter. It is a leisure drink that someone usually offers you at a party, or a server brings you from the bar at the hotel where you are staying. (How is/was your vacation?) But, what if you want to make a mimosa at home, for a party you're throwing, or when you and your honey are relaxing on the weekend? 

First off, there is a right way and several wrong ways to make a mimosa. The ingredients matter. Small differences in quality can have profound effects in the way a mimosa tastes. Obviously, the better something tastes, the more pleasure you will experience. You want to have a good mimosa, don't you? Please say yes ...
Those aren't Christmas lights.

Forget everything you've ever learned about driving. Your parents, Drivers Ed coach, and the books you've read are no help for you here. In Sicily, your "rules" do not apply.

The "modern vehicle" is not the convenient and potentially lethal method of human transport that the rest of the world considers it to be. In Sicily, operating a vehicle is simply a means for you to transport your ego from one place to another. If you happen to simultaneously avoid some of the more "annoying cultural advances" like common human decency, well ... complements to you! 

Growing up in the United States, I learned very early that sensible safe driving is a virtue. After living in Sicily for more than one year, I have learned that driving is a national sport, and that the sport of driving is a virtue. I have not yet learned all the "methods of engagement" but so far as I can tell, the only prize seems to be getting from point A to point B. Any other personal drama that you wish to bring to the table, feel free to improvise.

 Dormant grape vines scatter the Catalunyan countryside in the home of one of the world's most fascinating sparkling wines ... CAVA!

Bubbles always get me thinking. 

The flavors one can find in a bottle of sparkling wine are inspiring. For centuries, winemakers have been playing with recipes for infusing carbon dioxide gas into a flavor-packed, alcoholic beverage. The ones who have succeeded have been rewarded with the praise of consumers and critics around the globe. 

Today, Spanish Cava stands at a crossroads as one of the least-understood and most-enjoyed sparkling wines in the world. Even if the image of Cava has endured a very public, almost pubescent awkwardness, it is impossible not to forecast the beauty emerging from the fizz.   

A Year in Burgundy ... A Review

By Benjamin Spencer AIWS 0 comments
What would it take to understand some of the world’s most sought after wines? A short lesson about soil and viticulture? A tour of a French tonnellerie? An afternoon with a winemaker? Perhaps, you could spend a year in Burgundy?

Ordinarily, I don’t enjoy many wine movies. They are long winded and miss too many of the tangible elements while striving to chase down the egos that control the current landscape. A Year in Burgundy – a film by David Kennard –  delivers an intimate and delicate view into one of the world’s most important and idiosyncratic wine regions – Burgundy, France.


Why Does Wine Cry?



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