Andrew Giacomini’s Post

The Alibi (A John Chance Mystery) – Chapter 43 Section V Mega Chapter 2 (part 8) https://lnkd.in/gTSrW779 #Fiction #TheAlibi #Thriller #ScienceFiction

What we talk about when we talk about Barolo and Barbaresco.

Craving something new in Marin? Check out these top picks ✨

Casks and Barrels. An insight into the history, types of wood and sizes of these containers that are one of the key factors in shaping a spirit or wines. The concentration here is more on whisky.

All about the next chapter of La Tavola in Sayville.

Kaleido Sniper M10: Mastering Coffee Roasting Precision https://lnkd.in/eDTCjqKz

Before and After for The Six Family Vineyard. Check out the improvement of this site for this vineyard. This was one of the most fun sites that I have worked on recently. Such beautiful, relaxing photo and let's be honest, who doesn't like wine? Check it out: https://lnkd.in/gcftpWik #newwebsite #websitedesign #websiteredesign

Hierarchies // Benjamin Lewin MW examines wine's proliferating pecking orders. Consider two extreme systems for describing wine: One is to assume that origin is important and to assign every plot of land a position in a hierarchy. Burgundy is the paradigm, of course. An alternative is to give no description at all except for the name of the producer; in the most extreme version, even the vintage would not be stated. 🍷 Link to learn more https://bit.ly/3LMOLs9 #worldoffinewine #editorspick

If only all wine writing was as good as this. Lisse Garnett gives a masterclass in writing and old vines over on Wine Anorak: https://lnkd.in/eiM7Gd8e

Turns out that despite the common idea Palo Cortado "makes itself" in the cellar and the mystery behind how a random cask of Amontillado might happen to evolve in a way that make the stuff be a Palo Cortado, it can be made by a skilled cellar master. Palo Cortado is defined as a "fine oloroso" eg oloroso-like but with more "elegance" / less "body". Hence a cellar master could take a young vibrant fino or manzanilla, add it to an oloroso and create a sherry with oloroso characteristics but a thinner body on the midpalate...a Palo Cortado. (Note that a soon to come regulation might mandate that a Palo Cortado spend at least 3 month under flor)