As Doug Paulding, our resident Dionysus, has discovered, “in these Covid times, all purveyors of wine have had to reinvent themselves to some degree and introduce new buying concepts.” But then the wine industry has long been a sophisticated one.
It’s a tough job but someone had to sample lots of clear and brown liquors for a new “Spirits Tasting Journal” (Peter Pauper Press). Fortunately, WAG’s Wine & Dine columnist Doug Paulding was up to the task and now out with the new book.
If you want to learn about food and wine in an entertaining setting while driving, exercising or cooking dinner, David Ransom and Melanie Young’s internet radio show “The Connected Table” is the place.
Even wine-tasting can be numbing when you have to judge it precisely, as Wine & Dine columnist Doug Paulding discovered recently at the Amateur Home Wine Maker Competition. But it was one way to meet new vintages – and new people.
WAG’s resident Dionysus, Doug Paulding, is just back from southwestern France, where he discovered Armagnac is not Cognac’s rustic cousin but an elegant brandy with a multifaceted flavor and quality all its own.
Spain has several established and supported routes throughout the country designed to direct oenophiles into wine regions and to wineries, where they will be enthusiastically welcomed for a tour and tasting and perhaps food.
Doug Paulding follows up his “Wine Tasting Journal” (Peter Pauper Press) with a “Spirits Tasting Journal” early next year. So what better way to announce it than with a column on whiskey, er, whisky, which is having another moment.
Emilien – through his birth right, through his diligence, through his education and through his passion –has landed himself in the very enviable position of chef de caves (cellar master) of a major Champagne house at a tender young age.