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NV Enza Prosecco DOC

Becky Sue Epstein
Wine Reviews
1 min read
With its festive red cap and small, silver-accented rococo label, this packaging is an obvious choice for the Holidays.  Though it’s called “extra dry,” inside the curvy bottle is a dry prosecco that, when opened, wafted out hints of toast several feet away. Pear notes in the aroma were transmitted

Cognac, It’s All About the Barrels

Mary Cressler
Feature Stories
7 min read
Walk through vineyards in the region of Cognac in the fall, and you will experience vast hillsides filled with nearly ripe grape clusters just a few short weeks from harvest, typical of most wine producing regions in the northern hemisphere. Walk through a cognac production facility, however, you will experience

Willamette Valley: A Sense of Place with Soul

L.M. Archer
Feature Stories
4 min read
If some consider Pinot Noir the thoroughbred of varietals, then the Willamette Valley may be the Kentucky Bluegrass of wine regions. There is something in the soil that sets the Willamette Valley apart from other wine regions. Many speak of the terroir in northern Oregon, comparing it to other world-renowned

Yeast Martyrdom: Toasty Flavors in Your Sparkling

Erika Szymanski
Feature Stories
5 min read
Traditional wassails were—and still are, I suppose—seasonal hot drinks made with wine or beer, sugar, spices, eggs, and bits of toast floating on top. Today, we’re far more likely to find toasty, bready flavors in a more fashionable (and still seasonally appropriate) beverage: methode champenoise sparkling wine. How those characteristic

Merlot and Cabernet of Italy

Elisabetta Tosi
Feature Stories
5 min read
The history of enology in Italy is rich in fairy-tale-like stories like this one. Once upon a time, there was a young Italian nobleman who loved two things: racehorses and French wines. His name was Marquis Mario Incisa della Rocchetta. In 1929 he was finishing his degree in agriculture at