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Bordeaux Week: Hail Bordeaux (Or Not, Please)

Erika Szymanski
Feature Stories
6 min read
If you're at all interested in French wine, you've heard that parts of Bordeaux were smashed by multiple severe hail storms this past July, August, and September. While many of the swankiest appellations were spared, damage to parts of Entre-Deux-Mers, along with Sainte-Estèphe and Pauillac, was flabbergasting. Some vineyards lost

The Team Sport of Trained Sensory Tasting

Erika Szymanski
Features
8 min read
[box] (and why electronic tongues are cool, but insufficient)[/box] Proteins in saliva bind tannins. Tannins are molecules responsible for astringency (and some bitterness) in red wine. When tannins bind with salivary proteins, which ordinarily keep your mouth feeling nice and slippery, your saliva becomes less viscous – dry-feeling – while

Discovering a Case of Our Own History

Dorothy Gaiter
Features
6 min read
As you know, John and I always encourage folks to experience new wines. If you’ve never seen something before and it looks interesting, try it. That’s the way your knowledge of wine grows and it’s a heck of a lot of fun. Well, I want to tell you a story

Amphora Attack

Simon J Woolf
Feature Stories
3 min read
Despite repeated attempts at coercion, I can't get Franz Landauer-Gisperg to tell me how he acquired his amphorae. “If the other winemakers round here knew where I got mine, they'd all want one” is his rather cryptic comment. A better question might be “what the hell is an amphora doing