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A disappearing food franchise. The story behind how a Vietnamese spring roll ended up on the menu of Senegalese restaurants. We take America's Test Kitchen's inquisitive and relentless approach to telling unexpected, funny, and thought-provoking narratives about food and drink. This is not a recipe show. And this is not a show about celebrity chefs or what they like to eat. Proof plunges into history, culture, science, and the psyche to uncover the hidden backstories that feed your food-obse ...
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What I have to say…ain’t pretty). I rant today.
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There is so much "inside baseball" in the wine trade. We all know what each other is doing. There are not many secrets and when one is exposed...well, it is no longer a secret. What is fascinating to me is the consistent attempts to create something new. For 35 years, new ideas have crossed the tasting room here and none of them are really new; just regurgitated ideas from previous generations. How can there be anything new...the product is over 9000 years old. Putting wine in different container is changing anything except the container... but when it comes to the actual manufacturing of wine...what is new? Certainly, there are contemporary processes that help with character or life but the core of winemaking has and is always the same: Ferment grape juice.
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