Marlborough, the new world home of sauvignon blanc, has one of the most vibrant organic and biodynamic sectors of New Zealand’s wine industry. Led by a band of dedicated people and producers, it has moved from being a fringe part-read more-
Faedo is a lovely village in Trentino, a typical little mountain village characterized by two churces and an ancient, mighty castle, Castel Monreale. This village is on the slopes above the Val d’Adige Valley and its climate is one of-read more-
A surprisingly floral nose offers up citrus blossoms with gentle gooseberry aromas. Indian River Ruby Red grapefruit, orange blossoms, and that same gentle hint of gooseberry are on the palate. Tangy Meyer Lemon and Key Lime, dusted with chalk, make-read more-
What do you do with half a bottle of wine? There are so many preservation systems available, from pumps that suck air out to canisters that spray gas in, but the best preservation system of all is one of the-read more-
I was at the counter of a delicious restaurant and deli called Ugo Gastronomia in Alba, this summer, picking out some antipasti and salads for a family picnic, on the way back to France and the end of our vacation.-read more-
For most wineries, taking steps to be greener takes place in the vineyard, first and foremost, and in the cellar and warehouse next. At Shinn Vineyards, on the North Fork of Long Island, things are also green above the vineyard,-read more-
So here I was, last spring, talking away with the recently-departed Marcel Lapierre, the Beaujolais vigneron who was one of the dominant figures of the natural wine movement in its strictest definition—organic in the vineyard, wine made with grape juice-read more-
Så här var jag, förra våren, i full konversation med den nyligen bortgågne vinodlaren från Beaujolais, Marcel Lapierre, som hade varit en de mest framstående personer inom rörelsen för naturlig vinodling på det mest strikta sätt – organiskt i vingården, vin-read more-