It’s not the sulfites and it’s not the color, but alcohol content and additives in mass-produced brands could be culprits.
Appel on Wine
Posted inAppel on Wine, Food
Top 5 whites to throw in red-wine bigots’ faces
Yes, there are more bad white wines than bad red, but some interesting whites should not be missed.
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Posted inAppel on Wine, Food
Treasure hunt for good Burgundy reds under $20 ends more or less happily
Do yourself a favor and seek out the French region’s fiscally reachable pinot noirs.
Posted inAppel on Wine, Food
Good retsina lets Mainers feel a Greek connection
Greece and Maine have lots in common – island life, pristine seafood and pine trees, for three.
Posted inAppel on Wine, Food
Languedoc no longer known for producing plonk
New, young winemakers are making very good wines in this southern corner of France.
Posted inAppel on Wine, Food
Maine feels glow of golden era for extraordinary wine access
Importers and distributors are working hard to bring more variety to the state, and drinkers can encourage them by getting adventurous.
Posted inAppel on Wine, Food
Riesling? RIESLING! Is anybody listening?
These are the ‘hands-down greatest below-$20 white wines in the world (and above-$20),’ yet few Mainers are talking about, let alone drinking, them.
Posted inAppel on Wine, Food
Compelling rosés could entice more of us to drink pink
Many winemakers produce more intriguing rosé should you want to go beyond the pleasant but innocuous.
Posted inAppel on Wine, Food
‘Bootleg’ days over, Maine duo to put its rhubarb wine on market
Pete Dubuc and Amanda O’Brien’s eighteen twenty wine is ‘tasty, savory, refreshing.’
Posted inAppel on Wine, Food
Pinot grigio’s quality rests in its grower’s hands
When the extremely prolific grapes are pruned well, the wine is better.