Wine Writing Class Goes to Ground

Wine Writing Class in the cavern at Cave Vineyards, Ste. Genevieve

The Wine Writing Class went way underground in the Cave Vineyards cavern near Ste. Genevieve this morning. We spent time with Mary Jo Strussione and daughter Laura and learned a thing or two about biscotti and wine combinations. Laura says, “We don’t stand on ceremony around here. Biscotti and wine taste good together!”

The consensus: DUNK IT! Yes, dunk biscotti in wine. My favorite: Mary Jo’s black cherry and mascarpone biscotti in Cave Chamborsin.

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About ninafurstenau

Nina Mukerjee Furstenau teaches a Food and Wine Writing for the University of Missouri Science and Agriculture Journalism program and the MU School of Journalism School. Her book, Biting Through the Skin: An Indian Kitchen in America's Heartland was the winner of the MFK Fisher Book Award and Grand Prize Award for culinary/culture writing and designated as a Kansas Notable Book. She has also written Savor Missouri: River Hill Country Food and Wine, celebrating Missouri foodways. Her essay, "And Then There Was Rum Cake," appears in the 2017 anthology, Pie & Whiskey: Writer's Under the Influence of Butter and Booze. Ms. Furstenau was in the Peace Corps in Tunisia from 1984 to 1986 and then began working life as a journalist and publisher/editor of three construction magazines beginning in 1987. Ms. Furstenau and her husband launched and published these magazines and two others until 2001. She was a month-long resident at the Vermont Studio Center in Johnson, Vermont, in 2008.
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