It’s a self-evident truth, not to mention a basic principle of homeostasis, that what goes in must come out. The largest fraction of winery waste is pomace, or the skins, seeds, and stems left after juice or wine is pressed.
Understandably, Nebbiolo Prima, an annual press and trade event in Alba, Italy, is all about tasting tight, tannic Nebbiolo; but, it is the afternoon visits that offer glimpses into what these wines will become and the people behind the wines that make it magical.
I have strong opinions about the elements of a good tasting note. But while I love a good argument, I have stayed out of this one because I don't feel comfortable telling other people how to write them.
Learning firsthand about Champagne’s strictly regulated harvest and first pressing of the wine
When Ciro Biondi announced that he was going to abandon his career as an architect, in order to revive the generations-old family wine business, his father was not impressed. In fact he was so unimpressed, he refused to even taste a bottle of the estate's wine when it was put in front of him.
A new sophistication about wine is emerging in China, where only a few years ago it was common to see people at banquets mixing Coca-Cola or Sprite with their Great Wall red. At first Chinese wine drinkers grav...
Amidst the discussion among wine writers on just how much “natural wines” should be included in wine lists, I am flipping through a 50-page wine list in one of Siena, Italy’s more renowned osterias. Little natural wine is in sight here.