Image from Slow Food USA
If you want to learn more about how to help or donate to the the Navajo Churro fund, visit the Livestock Conservancy for details. The Navajo Churro we used in the Sip & Spin is located here.
Image from Wikipedia
If you are interested in learning more about Navajo weaving, check out the Cameron Trading Post. They have published several books on the subject.
I have listed the grape varietal instead of the name of the wine we sampled so you can get started right away. But, if you are interested in tasting the exact wines we sampled on the podcast, I have provided links for them below:
Salmon-to-straw color, medium body with a rich mouthfeel.
Nose of white flowers & silvery minerals dominated by fruit-skin-fleshy honeydew melon & ripe golden delicious apples.
Inky brick, light-to-medium body. "Sour ball" red & brown fruit hybrid nose is supported by black pepper, smoke and tobacco. "First-red-of-the-event" lively, not-quite vibrant red/brown nose fruit pops in the mouth.
Montepulciano d' Abruzzo
Inky purple-to-garnet hues in the glass. Aromas of smoke, earth, and hints of leather dominated by cherry-to-blackberry notes. A vibrant house red pour with some old-world character.
Lodi Cabernet Franc
Translucent garnet-to-brick; medium body. Aromas and flavors of green and black pepper, earth, spice and red, brown and blackberry fruits. Overall impression is quite complex—slightly herbaceous bright fruit, peppery spice and zesty tartness.
Translucent, dark watermelon red in color, this release opens with floral, sweet-ish stone fruit over a raspberry-ish nose. A well-integrated palate of sweet fruity red berries and a nutty quality are repeated in the mouth. Gentle effervescence makes for an overall pleasing dessert wine experience.
Next Sip & Spin:
May 25, 2019
Breed: Leicester Longwool
Written transcript coming soon!
Toia has an intense interest in Indigenous Weave Structures. She received the title Master Ashante Kente Weaver from Adamwomase, Ghana, West Africa in 2009.