Oct 10, 2023·edited Oct 10, 2023Liked by Jason Wilson
I like parsnips, melon and Viognier. I recently visited Drew Family Cellars atop the Mendocino Ridge in Elk, CA. Known primarily for their deeply satisfying Pinot Noirs, they also make tiny amounts of Viognier from a vineyard along the ridge. It’s beautiful and profound in its complexity - the best Viognier I’ve ever had, though I’ve never had the Saint Cosme Condrieu.
(Also, rutabagas are good steamed or boiled with pepper. They would likely make a good mashed potato supplement as well.) I have never known the world to be so melon-wary. I probably just assumed that everyone liked them as much as I do. But don’t the Japanese take their melons very seriously? Perhaps Japan is where an extremely box-checking natural viognier will soon emerge. I’d like to find and try the Saint Cosme or the Drew Family Cellars mentioned by @Dirty_Bacchus.
I like parsnips, melon and Viognier. I recently visited Drew Family Cellars atop the Mendocino Ridge in Elk, CA. Known primarily for their deeply satisfying Pinot Noirs, they also make tiny amounts of Viognier from a vineyard along the ridge. It’s beautiful and profound in its complexity - the best Viognier I’ve ever had, though I’ve never had the Saint Cosme Condrieu.
(Also, rutabagas are good steamed or boiled with pepper. They would likely make a good mashed potato supplement as well.) I have never known the world to be so melon-wary. I probably just assumed that everyone liked them as much as I do. But don’t the Japanese take their melons very seriously? Perhaps Japan is where an extremely box-checking natural viognier will soon emerge. I’d like to find and try the Saint Cosme or the Drew Family Cellars mentioned by @Dirty_Bacchus.
I LOVE parsnips. So underrated.