This past weekend also included a lot of good food and beer. Too much beer, perhaps, but we were on a mini vacation. It’s allowed. We didn’t imbibe too many fancy beers on the boat, but in the spirit of summer, I am writing to tell you about one of my favorite “fancy” beers this season – one that I fell in love with, despite how difficult it is to find in stores near me.
“The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis. This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.”
To see where you can pick up a bottle near you, click here.
What did you do this weekend?