The last several years have proven disastrous for winegrowing regions both here and abroad.
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In 1989, my wife Barbara and I launched, “A Culinary Evening with the California Winemasters” – a charity walk-around wine auction and dinner in Los Angeles to benefit the Cystic Fibrosis Foundation’s research and care programs.
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As we enter fall, just ignore the familiar adage that rosés are only meant for summertime enjoyment.
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I have often used the term elegant in describing wines both in their youth and after spending significant time in the bottle.
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When looking at the scientific side of wine we must consider the entire scope of the grape’s journey from vine to bottle.
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“Tasting is both simple and highly complex. A child could do it [naturally, not with wine] and yet it’s a vast subject whose intricacies could fill many books. So how do you go about getting the most out of your wine glass?”
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For some diners, the presentation of the wine list still brings a sense of intimidation often exacerbated by a “looming” presence of the sommelier and a feeling of trepidation for looking foolish by seeking assistance in making a selection.
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When conducting a formal tasting or merely enjoying a glass of wine with friends, I often hear a common question: “What is that I’m tasting?”
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The 18th Amendment formally established the prohibition of production, sale and transport of “intoxicating liquors” in 1916 after Congress compromised on a six-year ratification deadline. This deadline was thought impossible to achieve by the anti-prohibition forces who were surprised and dismayed to see it completed in January 1919 and take effect in January 1920.
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In order to label a wine as varietal (Cabernet Sauvignon, Chardonnay, Zinfandel etc.), it must contain at least 75 percent of that variety.
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Napa Valley owes much of its heritage and tradition to immigrant families that came in search of a better life and in many cases to pursue their own legacy of growing and producing wine.
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The first known winery, located in the Armenian Highlands near the village of Areni, was discovered in 2007 and dates back 6,100 years to 4,000BC.
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There’s an old adage often heard when looking at older wines: “There are no great wines, only great bottles.”
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Grapes such as Albariño, Riesling and Tempranillo are best represented on their own and not as part of blend.
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“Napa Valley as the world’s foremost viticultural leader while staying ahead of the curve with 20 plus years of vineyard experimentation on shade control, irrigation models, and a broad range of other [adaptive] regimens.”
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“The art of winemaking is to harness a wine’s complex components into a seamless, harmonious expression where none dominates the other. Yet, it is only through a respect for the science behind winemaking that this goal can be achieved.”
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Taste is usually the first sense that comes to mind when thinking about wine and is the basis of the common, “I like it or I don’t like it” response to that first sip.
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The easiest and best way to chill your whites, rosés and sparklers is to immerse the bottle in a bucket with about half ice (crushed is best but not necessary) and half water for about 20 minutes or so. This is quicker and far better than a bucket of ice cubes as you often see in a restaurant.
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Lodi boasts some of California’s oldest Zinfandel vines and is widely considered the “Zinfandel capital of the world.”
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Can you imagine picking-up a restaurant’s wine list only to find a selection of Cabernet Sauvignon and Pinot Noir for the reds along with Chardonnay and Sauvignon Blanc representing the whites?
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