Punch

One of my favorite wine experiences is that of getting whacked by the acidic punch of a light dry white wine and if that experience happens on a hot summer afternoon, well, all the better!  You know what I'm talking about.  You've bitten into a lemon, lime or grapefruit and have felt your face recoil in that delectable horror of losing, at the very least, your composure and at the most, what you know to be your self hood!  Suddenly you are no longer the actor on the stage but rather the one being acted upon...by a piece of fruit yet!

While the wines I'm talking about could be from the interior of any wine producing continent, if you really want to get whacked, go to the coasts where wines tend to whack seafood quite well.  "Green, crisp, lively, tangy, and clean" are all the right adjectives for the experience we're talking about here.  Sometimes, I swear, you can even taste the salinity in the air in the wines of those places.  Heck, go to Italy where the whole country is coastline and they're always coming up with new (to us) old wine grapes like Pecarino.  Go to the French Mediterranean and have a glass of Picpoul.  Or to South Africa for some Steen.

Or you could go to Rias Baixas, Spain for Albarino like we did here last week with our tour guide, Brian Espanol.  That excursion went quite well, especially after a stop at the cheese table for some Idiazabol and Manchego!  Aye Charamba!

Join us here this Thursday after 5 as David Rimmer takes us to the coast of Brittany for a taste of Muscadet which punches as well as any of them.  Not Muscadine or Muscatel or Muscato despite the name similarities, this one is a lean, mean punching machine!  Wanna go a round or two?  Be here Thursday between 5 and 7pm.  And bring your boxing gloves!