Palate Press is very proud of its nominations as the Louis Roederer International Wine Writers' Award Finalists. Erika Szymanski - Emerging Wine Writer of the Year 2012 Evan Dawson - Emerging Wine Writer of the Year 2012 Palate Press: The online wine magazine - International Wine Website of the Year 2012
Even after more than forty years as a winegrower, Stuart (Stu) Smith still finds his happiness in the vineyards. “There is just something to playing with a product in the dirt, and then having it at dinner,” he gushes. Smith, founder and managing partner of Smith-Madrone in Napa Valley’s Spring
San Miniato is a delightful town in the province of Pisa, in Tuscany—it is also known as San Miniato al Tedesco meaning “of the German,” to distinguish it from another nearby San Miniato called “al Monte,” which is a convent in Florence about forty kilometers to the northeast. In this
Quick—what do a former aerospace engineer, a computer tech industry entrepreneur, and a trained geologist who spent most of his career traversing the globe to find rare earth substances all have in common? If you answered “they all now make fine wine in Colorado,” you’d be correct, though chances are
What information does the consumer want from the wine he's about to drink? Today's labels include the alcohol percentage, sometimes a little tasting note or some generic information on the winery—and more often than not the "contains sulfites" statement. Is this really enough or does the consumer want more information?
Quick! Name an Austrian wine. Did you say Grüner Veltliner? Take two points—and double that if you’ve drunk one in the last six weeks. Did you say Zweigelt? You just won a geek badge. Grüner is indeed the most widely grown grape variety in Austria, and there’s about as much
It’s a flavor! It’s a feeling! It’s an airplane! No, it’s astringency! On the surface, astringency seems like pornography. It’s easy to recognize, even if it’s difficult to define. The problem is that it isn’t really all that easy to recognize. In wine, astringency is easily and often confused with
By Rob Tebeau Originally published in Palate Press: The online wine magazine Many wine enthusiasts are aware that cabernet sauvignon is the result of a crossing that happened long ago between sauvignon blanc and cabernet franc, but have you ever wondered just how we know that? Why do we know