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Tuesday, December 6, 2022

Timothy Penick

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Timothy Penick is a classically trained sommelier and writes about food,drink and wine from Naperville, Ill.

Oysters and months of Rrrrr

There is and old saying that we should not eat oysters unless the month contains the letter R. So, historically speaking, it is January...

Somm-o-logue — George Washington’s Eggnog

The following is a recipe for George Washington’s Eggnog. It is not super-sweet as we know commercial eggnog today, but an authentic recipe as...

Somm–O–Logue — Two pinot pairings

The following are two classic dishes that pair well with pinot noir and the specific style I prefer with them. (Side note–I'll be drinking...

Somm–O–logue — Understanding noble grapes and where they come from

The following is how I taught myself to understand noble grapes and where they come from. In the 1970s, the marketing efforts of Robert Mondavi...

Somm-o-logue — Biodynamic cider

Autumn is almost here. I have been eating homegrown tomatoes for nearly two months and am now ready for my two favorite pome fruits,...

Your sense of umami (taste) and wine

Umami, first discovered by a group of scientists at the University of Tokyo in the last 1960’s, is considered to be the fifth taste....

How sommeliers mix sangria

For some reason this time of year, I always get asked how I make sangria. Essentially it's wine marinated with fruits and vegetables. There are...

Food for Fourth — America’s first cookbook

The first cookbook in American was published in 1798, perhaps an earlier pamphlet may have been circulating in New England as early as 1793,...

What a sommelier drinks

As a sommelier, I am constantly asked what I like to drink. —beer. Grapes are my passion, beer is my bibulous hobby.  I relentlessly ponder wine...

What fermented first—wine or beer?

As a sommelier I naturally think grapes fermented before grains. What fermented first often strikes arguments amongst beverage geeks. It is similar to the chicken and egg argument—I think the chicken came first—single celled organisms had to split and split enough times to become chickens—then they could lay eggs. The origins of human fermentation may be traced to the Neolithic period in Asia Minor, Mesopotamia, and Egypt.

Champagne Comes From Champagne!

Wedding season is upon us. The sparkling wine most wedding patrons will be toasting is most likely not Champagne! Champagne Comes From Champagne and...

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