Inaugural Post: An Introduction to Dinitro

Welcome Readers and viewers of “The Second Glass.” This is my “first” blog to this wonderful site; having been writing for another “web wine advice site.” We’ll leave the name of that site silent for the moment, as there will be some news about all of that in a short order. In the wine world, I go by the nickname “Dinitro,” the shorthand name for the explosive , since I like my wine, food, and life to be of a similar nature: explosive! big! hearty! robust! and so on. It also happens to be a short-hand version of my surname, which makes it all the better.

I will be broadcasting my perspective on wine here at “The Second Glass,” including reports “from the field,” as I travel the wine roads of the World. Having just come back from Monterey and Livermore, I have some interesting wines to report on. And there is always something out there, about wine that gets me really going, for good or bad. So keep an eye out here for new stories, and always feel free to email me with your thoughts.

As a first order of business, i.e., a blog or story to expound on, I decided to resurrect an old story with some new updates. The basis of this story comes from the simple act of what to do with that cork a waiter or sommelier places in front of you at a restaurant.

Stay tuned for more adventures from Dinitro!