Everything you never knew you needed to know about food, beverage and lifestyle.

Happy November!

Bordeaux in Space

A case of Bordeaux’s finest has been launched into space. The case of wine is being taken to the International Space Station, where it will be stored in a “Complex Microbiological System.” Several universities, including the University of Bordeaux ISVV wine institute, and a space cargo startup company, Space Cargo Unlimited, teamed up to accomplish this cosmic mission. The rocket was launched from a Virginia NASA launch platform, aboard a Northrup Grumman rocket. Researches are hoping to discover the effects of radiation and microgravity on the ageing process of wine.

This isn’t the first time a bottle of Bordeaux has ventured into space, though. In 1985, Château Lynch-Bages sent a bottle of its 1975 vintage up with the Discovery Space Shuttle. It remained outside of earth’s atmosphere until recently, when it made its trek home in 2015. Still unopened, the space ageing process has supposedly imparted the wine with an other-worldly flavor. Terrible pun, I know. I’ll show myself out.

Prosecco Pringles

Authorities in Italy have seized up to 250 packs of Proseco and Pink Peppercorn Pringles from grocery stores in Veneto, Italy. The chip company violated EU destination of origin (PDO) rules.  The use of Proseco in labeling their product conflated the chips with the famous wine from North-East Italy. Only sparkling wine from that region can legally call itself Proseco (same as Champagne in France), and products looking to use the Proseco name must gain consent from the Prosecco Denomination of Controlled Origin Consortium. “We can no longer tolerate that a protected name be used without authorization,” said the President of Veneto.

There has no comment from Pringles yet, but rumors are swirling about a renaming, although Sparkling White Wine and Pink Peppercorn Pringles doesn’t have the same exact ring as before. The product was originally released in 2018.


November, for me, is defined by Thanksgiving. From the turkey, to the stuffing, to pecan or pumpkin pie, no other holiday sparks as much debate and excitement around food. In my household, it’s always a conversation about who is cooking what, and how, and if anybody is changing anything.

I tend to be a traditionalist. Give me mashed potatoes and gravy or give me death! I don’t want too much messing around. I’m all for experimentation, but just make sure I get a little straightforward cranberry sauce before you start throwing out the smoked brussel sprouts and double-fried turkey legs. I’ll even take a turkey that’s a little on the dry side; just give me a gallon of gravy and I’m good.

Luckily, some of us have so many Thanksgiving dinners to attend, we end up getting the full-spectrum of Thanksgiving feasts. Vegan, gluten-free, any number of ethnic-cuisine inspired varities: bring it all on! But when I sit down for my Thanksgiving, it’s tradition all the way. There something nice about once a year, having a meal that stays the same. And isn’t that what part of Thanksgiving is supposed to be about? Honoring the past? Giving thanks for what you do have in life, and not what you don’t? I say, definitively, yes. And the food has as big a role to play in that as the rest.

Happy Thanksgiving everybody.

American Cheese

For the first time in history, an American-made cheese claimed the top spot at the World Cheese Awards. The winning cheese, an organic, cave-aged blue cheese, was produced by Oregon cheese makers, Rogue Creamery. The aptly named Rogue River Blue Cheese is also wrapped in pear spirit soaked Syrah grape leaves. You can find (and eat) this delicious cheese by visiting Rogue Creamery in Southern Oregon, or by ordering a wheel for yourself online.

The rest of the top 5 was rounded off by cheeses from Italy, the UK, Switzerland, and Spain. Notably missing was any French cheese from the top 5. Quelle mascarade.


Recycling Updates

Coca Cola Co., Keurig Dr. Pepper, and PepsiCo have all announced the launch of the Every Bottle Back Initiative. Spearheaded by the American Beverage Association (ABA), the Every Bottle Back Initiative aims to reduce the amount of new plastic used in the beverage industry. The program will receive assistance from non-profit environmental organizations like the World Wildlife Fund (WWF) and The Recycling Partnership and Closed Loop Partners. Goals for the initiative include informing consumers of recycling options, improving recycling infrastructure, and moving each company towards 100%  recyclable bottles.

The initiative is an important step forward, with the WWF seeing it as a big part of reaching their No Plastic in Nature by 2030 goal. Hopefully this is a sign of greater things to come. Recycling remains a vital part of combating climate change, from a organizational to a an individual level.

By Aldo Moreno

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