My Easter brunch wine recommendations @HoustonPress

Wishing everyone a happy Easter and Passover! I’ll see you next week. Thanks for being here and have a great holiday…

G-d bless America, home of the brave, with its high-alcohol, oaky fruit-bombs bursting in air.

For more than a generation, we Americans have embraced a “big” and “bold” wine style and tasting profile that lean toward intense and concentrated fruit flavors, oakiness, high alcohol levels, and low acidity. That’s because we Americans are bigger and bolder and better than anyone else on the planet. And it only makes sense that we build our walls bigger and bolder than any other country’s and we make our wines with higher alcohol than any other country’s.

But when it comes to Easter and Easter Sunday brunch, we can make America (drink) great again by serving wines that make more sense: wines with lower alcohol, higher acidity, and more balanced fruit flavors that are calibrated by savory tones and a more judicious use of oak aging.

Click here to continue reading my Easter brunch wine recommendations for the Houston Press…

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