The smell of smoke. The aroma of savory meat. The hallmarks of “barbecue.” The nuances and details of that word can spark heated debates about beef versus pork, mustard sauce or no sauce, hickory wood or mesquite. The one thing most of the USA can agree upon is that “barbecue” means low and slow, meats cooking for hours and hours in closed smokers tended by … Continue reading You Call That BBQ? Yes, We Do!
Hi. I’m Mourvèdre. A Red Rhône wine. I can be a bit sulky, but once you get to know me, you’ll understand. I like long ripening seasons in hot, dry climates. I’m looking for a stand-alone bottling, but am open to blending. Uncork me, and let’s get cozy with some big unami flavors. At the 2016 Paso Robles Rhone Rangers Experience I recently attended, … Continue reading Meet Mourvèdre.