As fairly new residents of Manhattan’s Upper West Side, Jay and I have been trying to sample as many of the local restaurants as we can. So what better way to try a lot of restaurants in one place than by attending the New Taste of the Upper West Side?
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
