BY ON May 12, 2013
Terroir: Do We Have Evidence?
At this point, its reasonably common knowledge that terroir isn’t all about soil. Studies since the 1970’s have told us that wine from grapes...
BY ON May 5, 2013
Standing out of the crowd through crowdfunding: a new world ...
In the old days, Alice Feiring knew exactly what she needed to do to launch her natural wine newsletter – find a publisher willing to give her an...
BY ON May 1, 2013
Wine With Salad: Pairing Tricks from the Pros
You can't pair wine with salad, can you? Yes, you can, and here are a dozen tricks that show you how.
BY ON Apr 29, 2013
On Greek Wines, Tastings, Family and Sharing
When John and I left The Wall Street Journal in 2009 after almost 12 years of writing our wine column, Tastings, we ended a marvelous run of working...
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Terroir: Do We Have Evidence?
At this point, its reasonably common knowledge that terroir isn’t all about soil. Studies since...
Wine Spotlight
Savvy Science: Reviewing The Science of Sauvignon Blanc
New Zealand Sauvignon Blanc is distinctive, but why? The Science of Sauvignon Blanc by wine writer and plant science Ph.D. Jamie Goode explores a host of recent scientific research topics in many facets of sauvignon blanc production.
Food and Conversation
Visiting European Wine Regions? Throw Out the Itinerary!
Wine tourists can be tempted to pack their schedule with winery appointments. Here’s why they shouldn’t
2012 Jean-Luc Colombo “Cape Ble...
Springtime in a bottle, floral and clean, but with a richness of newly-turned earth.
Wine Science 4 – Reduction, a P...
Tom Mansell, Ph.D., offers a seven-part lecture in the science of wine. He discusses reduction in Part 4.
Dirty, Rowdy, and Unlikely: Inside Ca...
Hardy Wallace gave himself one year to sell through his first significant release of wines from Dirty and Rowdy Family Winery in late August, 2012. It would be work, hand selling, lots of travel. If they could sell out in a year, it would be a sign that maybe this small California winery could have a future.
Challenges in a Great Red Wine Region...
If you’re like most people, the light-bodied, refreshing Vinho Verde is what comes to mind when you think of wines...
1995 Warre’s Quinta da Cavadinha Vintag...
posted on: Mar 12, 2013 | author: David Honig
Chewy, rich, with layers of dessert flavors and a moderate alcohol bite, this is the final course in a glass. Highly Recommended (90).
Has Yeast Domesticated Us?
posted on: Mar 10, 2013 | author: Erika Szymanski
In his outstanding volume The Art of Fermentation, Sandor Ellix Katz makes the disturbing proposition that rather than us having domesticated...
Tempranillo: the Spanish Side of Texas Wine
posted on: Mar 7, 2013 | author: David Furer
As a state rightfully associated with sunshine and warm, Texas’s ability to effectively ripen grapes to their full potential is often...
Incursions in the Urban Wine Region
posted on: Mar 6, 2013 | author: Jennifer Cossey
There is a new kind of wine region becoming part of the landscape and a “must not miss” element on a wine tourist’s itinerary: the urban wine region.
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