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Eat Drink, Journey, Issue #028--7/10/2017
July 11, 2017
Hello all,

We know that everyone is drinking bathtubs full of Prosecco and that price is supposed to be the motivation, but maybe it goes deeper than that. Champagne can be a complex and difficult wine to understand, and Prosecco presents no such challenges---it’ a quaffer, pure and simple. We suspect that most people would still be drinking it at twice the price. If you’re truly a fan of Champagne and are seeking a bargain, check out Gruet sparkling wine from New Mexico. It’s made by a family that has an estate in Champagne, it’s virtually indistinguishable from the real thing, and it sells for a fraction of the cost.

In tribute to the Fourth of July, and to honor the memory of Chris Silva, the late CEO of St. Francis Winery, we revived the recipe for the world’s strangest barbecue sauce. The preparation involves sacrificing a full bottle of St. Francis Old Vine Zin, but any other full-bodied red would work just as well. Uncork a bottle and think of Chris.

Finally, on Glass Half Full (our roundup of the week’s most interesting food, wine and spirits stories), we looked at Michelin’s plan to launch a Bangkok dining guide, Chicago’s Alinea team opening their first NYC bar (make a reservation, and bring piles of cash), why food has become a target for nationalists, and a pair of lost dogs who materialized when their owners fired up the grill and cooked sausage.

Here are last week’s posts:

Gruet Sparkling Wine

The World's Strangest Barbecue Sauce?

Glass Half Full: 7/05/2017

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