Please don’t imagine for a moment that I’m going to tell you what wines you should like, or what glass shape is the one that will impress your snooty co-workers, or whether you should stick your pinky out when you hold a glass of wine. That’s not the point of this column. Instead, I want …
Not so long ago, almost everyone saw wine as the most natural of beverages. After all, it’s nothing more than grape juice allowed to ferment—a naturally occurring process that requires virtually no interference from humans. Beer? You have to make the grains warm and wet (as if it’s spring) so the starch in the grains …
Missouri Life columnist, Doug Frost knows something about adding a sparkling Missouri wine to your holiday table. Read how “sparklers” came to be and why Missouri has some really good sparkling wine for you to serve at your next celebration.
Missouri Life wine columnist Doug Frost lets us know that chilling down wine with ice is just fine. Temperature affects flavor and wine that is too warm just does not taste good. So drop a few cubes in your favorite wine and enjoy.
The Norton grape being designated as Missouri’s grape flies in the face of its history and origin. Our wine columnist Doug Frost explores this robust wine and guides us to the wineries with the best Nortons, often called Cynthiana.
Missouri Life’s wine columnist is one of only three people in the world to achieve the two highest wine degrees. A happy little secret is that Missouri wines make better cocktail ingredients than California wines or Europe’s best.
Regional pride is real; I share it. I take perverse pleasure in correcting people who assume that I live in some coastal wine mecca. I often mention my experiences when I give talks around the world about the wine market.
Doug believes there is a popular misconception that Missouri sparkling wines are always sweet—not to say there is anything wrong with a sweet wine. “There is an unfortunate view, usually held by people who are less informed, that sweet wines are less serious than dry wines,” he says.
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