A Tale of Two Tastings
Jan 2009 Issue of Wine Business Monthly
Is there anything better than being all pressed out and barreled down before the weather turns? Not to Jake Lorenzo. On a warm, sunny Saturday at the end of October, Chuy and I were cooking up a lunch for the Benziger Winery crew. Chuy tossed his marinated arrachera beef on the grill while I chopped up some of his luscious carnitas. Bowls of Burrito Palace salsa, a big pot of beans and towers of hot tortillas awaited the onslaught. A few of ...
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