Halbtrocken

Germany for “half-dry”—defined as less than 1.8% residual sugar. The term is used in Germany, but rarely in Austria. Wines labeled halbtrocken usually still taste extremely DRY because of the high corresponding ACIDITY in German wines. The term feinherb is often used as a synonym.

The classic Peanut Butter and Jelly sandwich once had a “cousin.” Was it:

A. Peanut Butter and Grapes

B. Jelly and Chocolate Chips

C. Peanut Butter and Mayo

D. Jelly and Spam

Peanut Butter and Mayonnaise, now largely forgotten, was once as popular a pairing as PB & J. During the Great Depression, people were looking for high-calorie combinations of protein and fat. Meat and dairy were expensive and consuming enough energy could prove difficult. Thus, the combination of peanut butter and mayonnaise on white bread was born and became a staple in Southern households in the United States. For the next 30 years or so, the PB & M was a favorite in many American kitchens, perhaps because adding mayonnaise to the era’s rustic, coarse nut butter may have been key for spreadability.

“It’s like Audrey Hepburn in the perfect little black dress. It’s not just a black dress—it’s a perfectly-lined black dress, with the perfect strand of pearls, the wrap, the whole thing. It’s not fancy, it’s not overdone. In winemaking, I do that. I don’t make blousy wines. I don’t make wines that are heavily out front. I make wines that you need to pay attention to.”

—Eileen Crane, CEO and Chief Winemaker at Domaine Carneros who retired after 33 years, on her winemaking style.

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