The average lifespan of a wine grape vine is one score years and five. Then it’s unceremoniously ripped out and sent on to a second life as compost, BBQ fuel, or crafting material. But at Cakebread Cellars in the Napa Valley, viticulturist Toby Halkovich and his crew have broken with
"Wine is just too fancy for Maryland," explained Rob Deford, the owner of Boordy Vineyards in Baltimore County, as he discussed the local wine industry's challenges. "We eat crabs here; we drink beer." The audience at this year's Drink Local Wine conference chuckled in agreement. Blue crabs and Natty Boh
The AVA name "Red Mountain" sells a lot of wine in steakhouses. I learned this from master sommelier Thomas Price of Seattle's Metropolitan Grill, who says people just like the sound and will order wine from there without knowing a thing about it. "Red Mountain is probably the best AVA
A long time ago, in ancient Italy, two neighboring republics were established - the Republic of Siena and the Republic of Florence. And between these two regions was a place called Chianti Classico. It is unclear where the name “Chianti” comes from, but it’s almost certainly Etruscan - the people
Tom Mansell, Ph.D., Palate Press' Science Editor, offers a seven-part lecture in the science of wine. He discusses yeast, esters, flaws, and even how to fix some flaws. Tom is an entertaining and informative speaker. We hope you enjoy Wine Science Part 7, Wrap Up. d d d
Should we be worried about companies sponsoring wine-related research? In a word: no. I’m usually wary of research sponsored by private companies. Companies are likely to fund research designed to show their products in the best light. We know that privately-funded studies in medicine tend to have methodological issues, tend
For the past three decades, wine enthusiasts have shuddered when presented with American rosé. The reason? Domestic rosé has long been associated with the cheap, sweet "blush" wines that became popular in the 1980s, like Sutter Home's White Zinfandel. While these wines will always have fans, they're quite different from
Tom Mansell, Ph.D., Palate Press' Science Editor, offers a seven-part lecture in the science of wine. He discusses yeast, esters, flaws, and even how to fix some flaws. Tom is an entertaining and informative speaker. We hope you enjoy Wine Science Part 6, Flavors of Wine. d d d Wine