Why the Internet Doesn’t Always Change the Way Wineries Do Business
Every new Internet development comes with a hyperventilating promise to change the way a winery does business by revolutionizing how it interfaces with its customers by creating a new type of community around the brand. Yet, these innovations rarely become the ubiquitous life changers they are touted to be.
Tasting Méthode Champenoise Sparkling Wine from Long Island and the Finger Lakes
In some ways, New York’s wine regions are ideal for making sparkling wine. The generally cool weather—combined with lake effect in the Finger Lakes and ocean breezes in Long Island—allows grapes to ripen slowly with gorgeous aromatics and natural acidity.
The Story of Malvasia Istriana
In June 2005 I joined a mixed group—Croatian winemakers, restaurateurs, professors, and journalists—to sail the Adriatic from the Istrian peninsula of Croatia to the Greek locality of Monemvasia, off the eastern coast of the Peloponnese. We boarded two 65-foot yachts that set sail on a Malvasia Mediterranea MMV expedition whose aim was to discover the true roots of the ancient malvasia grape variety.
Spontaneous Fermentation: Bubble, Bubble, Less Toil, or Trouble?
Open a refrigerator in the back of many wineries and you may find some leftover pizza, cheese and fruit for tomorrow evening’s mixer, and a few rectangular foil packages that look suspiciously like bread-baking yeast. However, those packages of yeast—and they are yeast—are for the wine, not bread dough.
Featured Stories
Why the Internet Doesn’t Always Change the Way Wineries Do Business
Every new Internet development comes with a hyperventilating promise to change the way a winery does business by revolutionizing how it interfaces with its customers by creating a new type of community around the brand. Yet, these innovations rarely become the ubiquitous life changers they are touted to be. Sounds familiar, right? This time, however,... [Pour another glass and read on]
July 28, 2010Read More Posts From Featured Stories
Wine Spotlight
Spontaneous Fermentation: Bubble, Bubble, Less Toil, or Trouble?
Open a refrigerator in the back of many wineries and you may find some leftover pizza, cheese and fruit for tomorrow... [Pour another glass and read on]
July 25, 2010Read More Wine Spotlight
Wine Conversation
Wines That Give Back
In recent years, several U.S. wine companies have embraced a charitable mission, setting aside a portion of their profits... [Pour another glass and read on]
July 20, 2010Read More Wine Conversation
The Wine World
The Story of Malvasia Istriana
In June 2005 I joined a mixed group—Croatian winemakers, restaurateurs, professors, and journalists—to sail the... [Pour another glass and read on]
July 26, 2010 Read More Wine WorldSpecial Features
Tasting Méthode Champenoise Sparkling Wine from Long Island and the Finger Lakes
In some ways, New York’s wine regions are ideal for making sparkling wine. The generally cool weather—combined... [Pour another glass and read on]
July 27, 2010 Read More Special FeaturesTasting Notes
2008 Indaba Chenin Blanc – Western Cape, South AfricaPear and melon on the nose. On the palate, melon, peach, pear, and white pepper. It balances a round mouth-feel with bright refreshing acids. This has... [Pour another glass and read on]
July 27, 2010 Read all our tasting notes
