I was reading a baseball chat last year with Keith Law, an ESPN writer who also answers cooking questions, when the following exchange came across (it's from memory, so might not be verbatim): Fan: Do all wine snobs always wave their pinkies in the air? Law: I drink beer, so
Imagine investing years of work developing and marketing a wine brand, and then being accused of infringing a deep-pocketed company’s trademark. It would stop you dead in your tracks. To minimize the risk of such claims, wineries regularly engage attorneys to review and register their brand names and logo designs.
As I strolled through Jean-Pierre Wolff’s vineyard, I found myself asking, “what do turtles have to do with wine?” My host gave a detailed description about the sanctuary for the Pacific pond turtle he had built amidst the vines while pointing out the numerous ladybugs fluttering around us. I pondered
In every wine region there is at least one wine that manages capture one’s personal impressions of that region—its colors, smells, and the energy of the place. Sometimes, as I touched on a couple months ago on this website, the most visceral wines can be the most unlikely. In Friuli-Venezia-Giulia,
“How about a drink?” “Yes please, a Spritz!” is the response of 100% of the students in the ancient university city of Padua, in northern Italy. The Spritz is in fact the favorite drink not only of the young people from here in the Veneto region, but also of many
This spring saw a new American Viticultural Area (AVA) burst onto the scene. Steve DeBaker, owner of Trout Springs Winery, spent years working on getting the Wisconsin Ledge designation passed. Palate Press asked him to tell the story of how the process took place and what it means for wineries
Trying to navigate Piedmont by using GPS is like asking your high school Spanish teacher to translate street talk in the heart of San Juan. You'll get some things right, some wrong, and you're likely to eventually make an embarrassing mistake. And so we were about 40 minutes late in
“It used to be that when four businessmen lunched at a steakhouse, they couldn’t even finish a bottle of tannat,” a winemaker explains, referring to the very tannic, astringent wine native to Uruguay. Today that’s all changed as producers are employing a variety of means such as a five day