UNCORKED: Bidding farewell to wine writingYou'll notice that I'm not doing my usual column today. That's because my last call for "Uncorked" was a week ago with that article on Carmignano.
By: Bill Daley, Chicago Tribune (MCT)
You'll notice that I'm not doing my usual column today. That's because my last call for "Uncorked" was a week ago with that article on Carmignano.
This is not a sudden switch; the decision to stop writing the column was made by me some months ago. Writing "Uncorked" was fun, make no mistake about that. I loved it. Yet, I wanted to be free to take on new challenges and new projects and learn new skills.
After nearly 6 1/2 years of weekly wine writing, it was time to put the proverbial cork back in the bottle.
What I will miss most is the frequent contact with you, the readers, and with fellow wine writers and winemakers from across the United States and, on occasion, from around the world.
I enjoyed your praise and encouragement, endured (and learned from) your anger and disappointment, and shook my head with amazement at some of your more, well, unusual questions. (Let me say it once again: A straw-wrapped bottle of cheap Chianti will not, I repeat, not last 30 years.)
Above all, I loved taking a wine adventure with you. Nothing pleased me more than hearing you had tried and liked a bottle of something new that had been recommended in "Uncorked," or having you tell me how nicely that Oregon pinot noir went with the leg of lamb, or how delighted the in-laws were with that bottle of rose Champagne.
So, what next? More food writing, of course, plus opportunities to explore a variety of topics that pique my interest and serve you, the reader. Look for me still on various social networking platforms, particularly Twitter and Facebook, or posting on the Chicago Tribune's food and wine blog, The Stew (chicagotribune.com/stew). And do feel free to drop me a line and tell me what's up.
Permit me to leave you with some wine tips gathered from "Uncorked" columns over the years.
Don't gulp down that wine; take time to look and appreciate the color, savor the aroma (swirling the wine in the glass helps release the scent), let the wine sit in your mouth a few seconds so you can taste all the flavor notes, ponder after the swallow how the various components work together.
Don't serve white wine too cold, red wine too warm.
Bust out of the old cabernet/chardonnay run: Take chances.
If you're in a bar or restaurant and like the wine, write the name down immediately; otherwise you'll forget.
Never miss an opportunity to sip some free wine, even if it's being poured in the deli aisle of your supermarket.
Pour wine into clear, unadorned glasses to fully appreciate the look.
And, most of all, have fun!