Genealogy and wine make excellent reading, as well as imparting some mighty useful information.
This post finds its roots in a virtual conversation that I had a while ago with fellow blogger Suzanne from the cooking blog A Pug in the Kitchen in the comment section of my post on Flora’s Table about my participation in the 2011 Vintage Port Tour in NYC.
In that context Suzanne asked me about a bottle of “Port” that someone had gifted her, a Port that was made in the United States (California), from a grape variety that is not among the over 100 grape varieties that are recommended or permitted by Portuguese regulations for the production of Port and that (literally speaking, dulcis in fundo) had some chocolate syrup added to it (ugh). The ensuing discussion prompted me to promise her that I would publish a post about what is kosher and what is not in the US in regard to the use…
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