It was great catching up with Alison Sokol Blosser at Redd Wood in Yountville the other week. This is a “breather” year …
This is the book I’ve been waiting for. It fills in many of the gaps in our knowledge of monks and wine against the backdrop of cultural, political and economic influences of the time. It helps us gain a better understanding of the factors driving wine quality that continue to this day. And by adding emphasis on the reputations of Givry and Cote Chalonnaise wines, the authors elevate the image of this lesser-known and under-appreciated region of southern Bourgogne.
At a Stags Leap District tasting April 26 commemorating its 25th anniversary as an AVA, vintners shared their perspectives on the evolution of the appellation since the 1970s. Constantly innovating, constantly adapting, vintners continue to move the region forward with but one goal: to preserve the legend of Stags Leap.
The French Riviera. Cote d’Azur. Saint-Tropez. Cannes. They all evoke a relaxed, outdoor lifestyle of warm breezes and brilliant sun overlooking azur blue waters, glass in hand filled with a light-bodied, mouthwatering and fruity rosé. But this region of nearly 70,000 acres is much more than just sunny beaches and fruity wines. In the new book “Provence Food and Wine: The Art of Living” the authors explain why in colorful detail and authentic recipes.
Last week, the Bourgogne wine region also known as Burgundy joined a global coalition of other classic wine regions to protect place name and origin. Now is the perfect time to start calling Burgundy by its French name, as we do for all other French wine regions. Going hand in hand with the authenticity of the Bourgogne name is the authenticity of its wines based on “climat”, the Bourgogne version of terroir.
Carneros has a cool climate perfect for growing Pinot Noir and Chardonnay. But at a recent Carneros Wine Alliance tasting, I learned the region is cool in more ways than one. It’s a region where a confident new generation embraces tradition in a search for authenticity, and the old garde hews to its free-thinking, but no less authentic, ways.
With Burgundy’s rich and strongly flavored dishes, it’s easy to see why tangy Dijon mustard would be a specialty here. At a Moutarderie tour at Edmond Fallot, I learned the difference between Dijon and Burgundy mustard.
About this time every year, I emerge from winter’s cocoon with only one thought: sipping a glass of gossamer-hued, mouth-watering, fruity rosé from Provence. They’re light-bodied, crisp and fruity wines that are always dry. But what I discovered at a Provence Wine Council tasting in SF last week is that these wines can also show beautiful depth, expressiveness and even class that are unique to this region.
Australia is known for their regional blends but at a Wine Australia trade tasting in the city last month, I got a better appreciation for their single varietal wines and how well they reveal the essence of the terroir, and the winemakers, there.
When people think of red Bordeaux, they usually categorize them by Right Bank or Left Bank. But there’s another family of reds called the Côtes de Bordeaux crafted by small, family-owned wineries with a lot of care, pride and in many cases, world-class knowledge.
Australia is one of the most underrated major wine regions in the US in part, I think, because of a simple …
Passion for Italian doesn’t describe the rapt attention of the trade audience at the Grandi Marchi tasting last month in SF. Instead, it describes the passion of Italy’s greatest producers for their own uniquely Italian grapes, and their efforts to improve, revive and communicate them to the world…
Don’t tell Managing Director Valerie Pajotin that Vin de France are mere “table wines”, even though technically, that’s what they are. For Valerie and a contingent of her colleagues from Anivin – the trade group for Vin de France – these wines have the potential to become a global force majeure
My reference wines for benchmark Cabernet Sauvignon are Napa Valley and Bordeaux, so when I had the chance recently to taste through a vertical of Don Melchor wines from Chile’s Concha y Toro with winemaker Enrique Tirado in San Francisco, they were going to have a pretty high bar to meet.
At a lovely Wine Country lunch this past week in Sonoma, I was transported to Chile with very unique dishes paired with …