Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our fifth piece comes from columnist W. Blake Gray, exploring the idiosyncrasies of how the wine world defines sustainability. Two Central Coast vintners walked through a pristine-looking vineyard last
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our third piece comes from Lindsey Zahn, offering a passion for both wine and the law, and giving us a primer on how those laws affect wine
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our first piece comes from the talented Erika Szymanski, who lends her passion and background for wine science to the screwcap/natural cork debate. This is not your
Palate Press: The online wine magazine features 3-7 wine reviews every week which are then considered for Palate Press Wine of the Week by our readers. With 2011 coming to a close, we have compiled all those wines which were selected each week, and ask our readers to now choose
One thing is certain about Natalie MacLean: she can sure spin a yarn. Unquenchable, the latest book by this popular Canadian author with a keen sense of self-promotion and a remarkable level of energy, is full of entertaining stories. For example, there is a hilarious, semi-terrifying car ride with German
The relationship between tradition and innovation is not a linear one. Sometimes, it can even go full circle. Take appassimento, for instance, an Italian tradition of partially drying grapes before turning them into wine that is taking hold considerably in Canada’s Niagara region. The appassimento style of winemaking began in
A restaurant without Merlot or Pinot Grigio. What are they thinking? “They” turns out to be Sandy Block, MW (Master of Wine) an experienced restaurant wine director for a classic eating establishment in Boston. I sat down for dinner with Block recently at the new Harborside location of the Legal
Challenged with pairing wines this Thanksgiving? Though turkey day is regarded as a most traditional American holiday, increasingly it is celebrated in the U.K., and foodies flock to gastronomic restaurants with highly educated sommeliers that are increasingly attaining the Master Sommelier level. Turkey is a traditional main dish for Christmas