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Loving Italian Wine (in the Time of Coronavirus)

Fabian Jauregui
Features
3 min read
Anyone who has followed my wine writing, even casually, will know that obscurity is my passion. The weirder, the better. I recently, for example, wrote a book about a winemaking area of Pennsylvania that thrived in the 1800s. And about a year ago, here on PP, I covered my favorite

Napa’s Vanishing Varietals

Roger Morris
Feature Stories
6 min read
It isn’t difficult to imagine that a visitor to a Napa Valley tasting room in the late 1970s would see a much different world than exists today. There would no traffic jams along Highway 29, and no crowds queuing up waiting for winery doors to open.  Walk inside, and the

A whole bunch of hot air

Simon J Woolf
Feature Stories
3 min read
Winemakers love to talk about “terroir expression” - a slippery phrase, but for me it readily translates into variety, regionality and interest. Small artisan producers often adopt and justify traditional, low intervention techniques to achieve that expression. For example: Wild yeasts produce more complex ferments Unfiltered wines are more vibrant

2010 Georges Dubuoef Morgon “Flower Label”

Gary Thomas
Wine Reviews
1 min read
Dubuoef shows why it is such a dominating presence in Beaujolais. Medium purple color and nose of violets,anise, and blackberry with oak accents in the background. Tastes of dark cherry and toast on the palate with good tannic structure holding it up. Finishes well, but is not terribly lingering. A

2009 Mâcon-Cruzille, Domaine Guillot-Broux

Remy Charest
Wine Reviews
1 min read
Burgundy is the kingdom of pinot noir and chardonnay, responsible for almost all wines in the region. Almost all, since a few other varieties are allowed and sometimes dominate certain appellations like Saint-Bris (sauvignon blanc) and Mâcon-Cruzille (gamay, for the reds). Made by Domaine Guillot-Broux, a family-run, careful organic producer, imported