This is part one in a series of posts about wine closures. In this series, we'll explore the relative merits and drawbacks of the many different ways we seal our wine. The pop of a cork is almost as synonymous-read more-
If you're throwing a big wine party and need a way for guests to keep trackof their glasses, the traditional method is to use wine glass charms. They look a lot alike (particularly after a couple of glasses), and men-read more-
Somewhat floral aroma with toasted yeast, pears, and honey. Medium toasty body, opening and showing more fruit in the glass. Crisp, citric finish. A California sparkler that has taken on the depth and rounded flavors characteristic of vintage champagne, so-read more-
We are tremendously proud to release The Best of the Press, Volume I, the first book under the Palate Press imprint. The Best of the Press, Volume I is a collection of the very best stories from the first year-read more-
Put your ear up to that glass of wine in your hand. Can you hear the tiny voices shouting, “Hey! How about some credit for us little guys down here?” From a certain point of view, winemakers don’t make wine;-read more-
Sparkling wine from Nova Scotia? There is actually some logic to it: crispness and high acidity are key to making a pleasant sparkling wine, and that is something that is easy to get when you're winegrowing on the edge as-read more-
Under the influence of international wine marketing, many of this region’s native grapes were endangered. Once, this area was all part of the Austro-Hungarian Empire. Now it’s three countries: Italy, Croatia and Slovenia. “Adriatico” is the name of this new-read more-
Henry Sidel knows how to market high-end beverages; he helped launch Belvedere and Chopin vodkas. He thought he had his eyes open to the market obstacles when he founded Joto Sake in New York in 2005 but that doesn't make-read more-