
Jack from Fork & Bottle writes in about the grape juice that tastes like wine that I linked yesterday.
Sorry, but I'm not liking your most recent post because these grape juices don't at all taste like wine. Not even Navarro wine. I've had both a bunch of times (six times at least of each over the years). In fact, it's just the opposite - I'm always disappointed on how they taste so much like grape juice and so nothing like wine. Grape juice from grapes commonly used for making wine still taste like grape juice, not wine.
I quizzed my wife about these juices (as she likes them more than I do). She describes them as the best grape juices most people will have every tasted. But not at all wine-like. She doubts that anyone could pick out the Pinot Noir juice as being made from the Pinot Noir grape. The Gewürztraminer, being a very aromatic grape, does have hints that it might be made from the Gewürztraminer grape - but again, this drink is not at all wine-like, and totally grape-juice-like.
If these juices could somewhat pass for wine they'd be very popular and many wineries would be making them with their lesser juice. Instead, they're a hard sell and hardly anyone makes them. Navarro's two are the most popular in good restaurants.
Oh well, it was a nice dream while it lasted.
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
I was also writing about:
Iron Chef Morimoto's recommendations for Tokyo
The R-months are coming and that means it's time to eat oysters
Photos of ice cream trucks and memories
Identifying the additives in processed foods
Alinea chef Grant Achatz has a recipe for experimental home cooks
Eating a varied diet of fresh unprocessed food is always better
Steingarten foie gras article now online
Robust grape juices that taste like wine
In France an eclade de moules is a mussel roast
An ice cream sandwich taste test yields NYC's eight best