For beverage professionals, olive oil tasting offers a familiar framework: assessing balance, structure, and complexity through aroma and palate. High-quality extra virgin olive oil should evoke freshness — think green grass, herbs, artichoke, tomato vine, or ripe fruit.
As I write this, I’m thinking about who is in the White House.
Gérard Bertrand’s La Grande Bleue pairs beautifully with seafood—and with a compelling argument that sustainable wine and conscious eating can help restore abundance to our oceans.
Lenn Thompson, of The Cork Report, has picked this Friday to relaunch #openlocalwine as a way to help cultivate more interest in local producers.
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