Amy C. Collins writes about wine on Pig&Vine

Hello,

I'm Amy and I am a blogger. 

I also host the podcast Pig&Vine Radio, available on iTunes and at www.pigandvineradio.com.

Wine is my platform, curiosity my guiding principal. 

More backstory here

P&V Radio: Abigail Gullo & Tio Diego Amontillado

P&V Radio: Abigail Gullo & Tio Diego Amontillado

In Episode 04 of Pig&Vine Radio, I chat with one of New Orleans' own cocktail mavens and sherry aficionados, Abigail Gullo. Abigail runs the cocktail program at Chef Nina Compton's restaurant Compère Lapin where she currently has four sherry-based elixirs. 

Sherry is one of the most difficult wine categories. They come in many different styles, most of which have some degree of oxidation, an acquired taste for some. Unfortunately, most of us remember that first taste of sherry long ago, a cheap cloying version pilfered from our grandmother's expired stash. But we're all grown up now and so are the finest versions of this special, time-crafted wine. Listen for a brief introduction to the majesty of sherry, and to my conversation with Abigail about drinking, mixing and pairing sherry. We also talk New Orleans treasures, mirlitons and playing bar in a male-dominated industry. 

We are drinking the Tio Diego Amontillado from Bodegas Valdespina. 

Subscribe to Pig&Vine Radio in iTunes! Or listen on Podbean. Both have free downloadable apps available for iPhone and Android. 

Alsatian Riesling: A Brief History & Comparison

Alsatian Riesling: A Brief History & Comparison

Tout Bu, Or Not Tout Bu?

Tout Bu, Or Not Tout Bu?

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