It seems like every year, as January 1st approaches, I resolve to dig deep in the cellar and pull some treasured “oldies” to enjoy and share with others in the New Year.
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In 1989, Barbara and I launched “A Culinary Evening with the California Winemasters.” Since its inception, wine has been a vehicle to engage our guests with an entertaining evening where wine and food benefit the research and care mission of the Cystic Fibrosis Foundation.
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Then the moment of truth. The arrival of the wine list! Were you excited and intrigued or intimidated by its sheer size and complexity?
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Every vintner has a story to tell about the history of the winery and the property not to mention their personal involvement and those of the team surrounding the brand.
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Beaujolais is one of France's smallest appellations – about the length of Napa Valley and roughly twice the width.
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Who in the U.S. ever heard of Prosecco or Pinot Grigio just 25 or 30 years ago? Or who would have imagined the exploding trajectory of dry rosé over the last decade? And Cabernet Sauvignon was just a relative “blip” on the radar in Napa Valley until the 1950s when French Colombard and other varieties flourished.
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Structure is the roadmap to longevity and also a key in appreciating classic wines from the freshness of youth to their distinctive charm as they evolve with age.
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The world of wine is an ever expanding space where the myriad of choice and availability has never been greater.
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The effects of the pandemic on wine sales (and to some extent other alcoholic beverages) were staggering.
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During those early Cheers times, culinary pioneers Celestino Drago and Piero Selvaggio, had emerged onto the greater LA dining scene with authentic Italian cuisine and wines.
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While the gatherings may be smaller than in years past, hopefully, the food, fun and wines we enjoy are among the best ever.
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If there ever was a “one size fits all” in wine, sparklers may be the answer.
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Wines of greatness exhibit enticing aromatics, layered flavors, attractive mouthfeel, pristine balance and a well-defined structure to deliver a vinous character worthy of its place at the table.
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The 2021 vintage is wrapping up in the widely diversified growing areas of the Northern Hemisphere. And while each grower, vintner and winemaker may have their own story, it generally seems quality is high and yields are low across the board.
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Red wines are fermented on their skins to extract color, aromatics, flavors and tannins. As fermentation begins, alcohol and CO2 are produced while the skins and seeds form a deep rigid “cap.”
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The eastern portions of Quintessa were formed eons ago by immense mega slides off the then unstable Vaca Range, while the western side of the vineyard is influenced by proximity to the Napa River.
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