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In High Spirits

…Reviewing spirits is a bit different in nature and practice than doing the same for wine or beer. A high alcohol content automatically makes spirits significantly more complex than their fermented counterparts. Add in the desire to pair food with each spirit and you make things even more interesting. That being said, our Occasional Spirits Council met on a warmish SoCal evening in Temecula wine Country to take on the task of reviewing the assigned spirits and to find the perfect pairing of those spirits with appetizers…

Published on WineChixs.com

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