How to Read a Wine Label

Friday, September 16, 2016 0 No tags 0

Reading a wine label, especially an Old World label, can be a bit confusing sometimes. There’s a lot of words in a different language, you don’t always know the grape variety or the blend, you might not be familiar with the region or winemaker, etc. I thought I could break it down and try to demystify the whole thing. Once you know the things to looks for, it gets easier! And, well, there’s always google…

Watch the vid below!


Photo by Jeremy Dempe

 

Travel with Whitney: Burgundy

Wednesday, August 17, 2016 0 No tags 0

I am a lucky lady. I literally pinch myself sometimes (on the forearm, to be specific). When I started working in wine I kind of knew I would get to travel a bit and see the wine regions of the world, but I never would’ve imagined all those years ago how much I’ve been able to get my butt on a plane and explore. And this summer, I was invited to Burgundy by Atout France and Bourgogne Tourisme! I would’ve been an idiot to not accept, right? Right.

Burgundy is a region I’ve always wanted to visit. It’s one of the most famous wine regions in the world and somehow I’ve managed to never actually go there. I love Burgundy wines (who doesn’t?) and couldn’t wait to spend 5 days drinking A LOT of them. And eating. And riding bikes through vineyards. And drinking and eating some more.

We started our trip in Dijon, making our way to Beaune, with stops in Chablis, Vézelay, Puligny Montrachet, Nantoux, Mercurey, and more. We had a bright red car and an itinerary. And thirst.

And guess what? We filmed the whole thing. Take a look at the video below to see all of the adventures!



Wine Slushies

Monday, August 1, 2016 0 No tags 1

wineslushie

I don’t know why it took me so long to drink my wine in slushie form, but the heat of this summer took me over the edge and I arrived at a place of utter desperation. I needed my wine to be as refreshing as possible. Therefore, apparently, it needs to be half-frozen.

blender-margaritaville

I have a handy dandy Margaritaville machine that I got to put to use, but a regular old blender would be just fine (I would just recommend starting with crushed ice, so half the work is done). I whipped up a Rosé/Aperol/Aranciata number and a tart Gruner Veltliner/Grapfruit/Mint situation. Verdict: in love. And there are so many more combos that could be great!

aperolrose

Check out my video to see my tips and all the frosty action!

Gold metal cocktail straws from W&P Design.