I love wine. And that’s no April Fools’ joke.
I’ve been writing about beer for nearly a decade. During that time
I’ve been taken with the increasing creativity and sophistication of
craft brewers and breweries.
To me, there’s nothing in the wine world that can compare to the wild
style and dark rich aromas and flavors of, say, a Founders Kentucky
Breakfast Stout or a Dogfish Head Palo Santo Marron. And for my money,
more often than not, beer is a better match for food of all kinds,
including desserts, and especially spicy dishes.
But on this day dedicated to jesters and pranks, I’m ditching the
malts and hops and switching hats with my wine savvy colleague Gil
Kulers to wax poetic about the fruit of the vine.
“Wine is sunlight, held together by water,” Galileo Galilei famously wrote.
I couldn’t think of a better description. Most of the little I know
about wine has been learned during bright days touring California’s
wondrous wine regions, from Mendocino to Santa Barbara and
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