Friday, May 24, 2013
Margerum Amaro -- When Bitter Is Better
There's the old saw "It takes a lot of beer to make good wine," but Doug Margerum, owner of and winemaker at Margerum Wines, suggests, perhaps, a new saying: "It takes a lot of Amaro to recover from prodigious good wine consumption." Margerum first got interested in Amaro -- the bitter yet beloved Italian digestif -- at wine events. "A lot of sommeliers drink a lot of Amaro, especially Fernet-Branca," he says. "But my interest in Amaro really peaked visiting Italy and tasting homemade Amari. After a huge meal and staying up all night and indulging, the evening always ended with Amari." He knows he is on shaky medical grounds, but wants to insist the Amaro helps settle one's system. If nothing else it shows the insight of the Italian culture with their words for love (amore) and bitter (amaro) so close in sound they're practically a slip of the tongue.
Want to read the rest then do so at the KCET blog.