Mocha Tequila? Painful.

Call us old-fashioned, but we like the idea of things tasting like the thing itself. Sauvignon blanc like sauvignon blanc; tequila like tequila, and so on. Here’s where we part company with ParTea, a new company specializing in so-called “Booze Infusers.” The infusers (teabags) come in five flavors–Jalapeño, Ginger, Orange Spice, Wild Berry, and Mocha. You add them to a jar of any unaged spirit– vodka, white rum, gin, tequila blanco, etc.—let it steep for 24 to 28 hours, and voilà, you have jalapeño rum, berry gin, or mocha tequila (just thinking about which is painful). The sampler pack (minus the booze) is $35.

Of the four wineries below, which was the first to plant chardonnay in the Napa Valley?

A. Robert Mondavi Winery

B. Schramsberg

C. Kendall Jackson

D. Stony Hill

Stony Hill, a small cult winery on Napa Valley’s Spring Mountain, planted chardonnay in 1948. At that time, there were only 200 acres of chardonnay in the whole state (compared to the nearly 98,000 acres planted today.) Schramsberg Vineyards planted chardonnay for its famous sparkling wines in 1965. The Robert Mondavi Winery’s first chardonnay was planted in 1970. And Kendall Jackson, which is not located in the Napa Valley, made its first chardonnay in 1982 and now makes some 2 ½ million cases of chardonnay annually.

“Bubbles are emptiness, non-liquid, a tiny cloud shielding a mathematical singularity. Born from chance, a violent and brief life ending in the union with the nearly infinite.”

—Dr. Andrea Prosperetti, Professor of Mechanical Engineering at the University of Houston, as quoted in The New York Times (April 9, 2019)

Mocha Tequila? Painful.

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