• 11 Jul 2017

    Elaine Chukan Brown: Viticulture in a Marginal Climate

    With the return of interest in wines of freshness, energy, and more delicate presentation, interest in cool climate wines has also increased. But how well do we truly understand the conditions and results of marginal climates?
    • 6 Jul 2017

    Lauren Mowery: Northern Piedmont's Renaissance

    Northern Piedmont is re-emerging as a notable producer of fine yet affordable Nebbiolo. Learn about the region's history, DOC/DOCGs, and producers, and consider the challenges and opportunities ahead for this exciting region.
    • 28 Jun 2017

    Fred Swan: Five Myths of Winemaking

    Despite thousands of years of winemaking history, we’re still refining our understanding of the myriad factors leading any given wine to taste and feel as it does. Arguably, no other consumer product has such variety or involves so many minute, often inscrutable, factors. A wine’s personality is influenced by geology, microbiology, chemistry, plant and human physiology, agronomy, entomology, geography, weather, and more...
    • 15 Jun 2017

    Jane Lopes: Discovering Australia

    Ben Shewry moved from his home of New Zealand to Australia about 20 years ago. A young chef, he came to study, train, and learn. He was amazed by the flavors and textures of the native ingredients of Australia, and perplexed by the lack of interest Australians took in them. He became a great champion for these ingredients—fruits, vegetables, herbs, and spices with names like lilly pilly, desert lime, quandong, lemon myrtle...
    • 25 May 2017

    Kelli White: Exploring British Columbia

    It’s natural to want to understand something new in terms of something known, to define A by its similarities to and differences from B . This is often especially true for emerging wine regions, where a direct comparison to a more established area provides a shortcut for consumer comprehension. Prior to my trip to the Okanagan Valley, I marveled at all the marketing materials that compared the region to Napa. In my albeit...
    • 19 May 2017

    Sarah May Grunwald: Lazio: All Roads Lead to Rome

    Despite 3,000 years of wine history, Lazio remains better known as the home of Rome than as a region of fine wine production. Its five provinces, Roma, Latina, Viterbo, Rieti, and Frosinone, are spread across 17,227 square kilometers and boast a plethora of terrains and microclimates. Lazio (called Latium in English) is hilly and partially mountainous, with only 20% flatlands. At the foothills of the Apennines to the...
    • 10 May 2017

    Kelli White: So You Want to Open a Wine Bar?

    Whether drinks professionals or professional drinkers, we all have our ideas as to what makes a bar or restaurant great. Some of us even go so far as to flesh out the fantasy, ruminating on the ideal location, décor, wine list, and preferred clientele. Far fewer execute on such a vision, and for good reason—as glamorous as opening your own business may seem, the reality is often far more tedious. For those that are seriously...
    • 2 May 2017

    Victoria James: A Brief History of Rosé

    The Early Years: Ancient Greece & Massalia Many of the first recorded wines were rosé, light libations made by watering down field blends of combined white and red grapes. In ancient Greece, it was considered civilized to dilute wine. There was a widespread belief that only barbarians—drunkards who raped and murdered—drank pure wine. The Spartan King Cleomenes I, who was driven to insanity and eventually committed suicide...
Recent Comments