Alameda and Oakland Magazine Article on the Roussillon

Discover Roussillon: Hardscrabble Southern France Region Produces Great Table Wines by Jeff Diamond

I recently returned from a wine buying trip in France, and while the entire sojourn was informative, eye-opening and full of the joy of great wine, food and, well, France, it was my first stop that opened my eyes to a new world of wine that I had known little about beforehand. It was the Roussillon, a tiny appellation tucked against the Pyrenees in far southern France.

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Alameda and Oakland Magazine Article On Sherry

Here’s an article I wrote on Sherry, which appeared in the Jan/Feb 2012 issue of Alameda and Oakland Magazine

Sherry – Not Just for Grandma Anymore
Sherry is one of the world’s most misunderstood and under-appreciated wines. Most folks who don’t know about Sherry think it’s either for cooking or for solely to serve when your grandmother visits.

Sherry is classified as a fortified wine – one that’s made stronger by and preserved by the addition of brandy. Sherries can age for years, or even decades.

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