“Sake works best with subtleties,” says Roger Dagorn, Master Sommelier and Sake Samurai, and the only person on Earth to be both. We’re on the sixth course of the seminar—dessert, for which he’s paired Hanahato Junmai Kijoshu with a milk chocolate mousse. So far, despite not knowing much about sake, I’ve kept up, but here […]
Monthly archives for February, 2015
San Leonardo: A Titillating Tenuta in...
Last Monday, I stopped by Obicà Mozzarella Bar for a vertical tasting of Tenuta San Leonardo, a historic estate in the Vallagarina Valley, which carries the Adige River through Northern Italy’s Trentino region. San Leonardo has been making its signature wine, the Bordeaux-style blend San Leonardo Vigneti delle Dolomiti IGT, since 1982. We sampled all the […]
Amaro: it ain’t just Italian an...
The House of Angostura has been making rum for longer than anyone reading this has been alive, and they’ve been crafting aromatic bitters for even longer than that. Unfortunately, due to New York State’s arbitrary, inexplicable liquor laws, I cannot sell those bitters (which is particularly odd, since I can sell other bitters with the […]